keeping the human touch
The supermarket industry has long balanced data, experience, and instinct to shape product offerings. But as AI-driven insights grow more powerful, where does that leave the human understanding that has traditionally guided category decisions?
AI can process billions of data points to reveal patterns, predict trends, and optimise assortments faster than ever. It’s an invaluable tool for product innovation and marketing strategy. But while data can tell us what’s selling, it doesn’t always explain why.
Human insight remains crucial. Experienced buyers,
merchandisers, and category managers understand the emotional, cultural, and behavioural factors influencing consumer choices — elements that algorithms can miss. They observe how shoppers interact with products in-store, how packaging resonates, and how local preferences shift.
Relying too heavily on data risks overlooking these insights. Category reviews driven solely by algorithms may cut slowmoving lines that hold hidden value or miss emerging trends that haven’t yet shown up in the numbers.
The future of supermarket trend forecasting isn’t about choosing between AI and human expertise — it’s about
blending both. AI can power faster, smarter decisions, but the people who know the market, the customers, and the stories behind the data are irreplaceable. The smartest strategies will leverage data without losing the human instinct that has always driven grocery’s greatest successes. n
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: raewyn.bleakley@fgc.org.nz
Industry Updates
and Events
and Training
and Law Reform
Caitlan Mitchell | Editor
strong start for jazz apple harvest
The new season apple harvest in Aotearoa New Zealand is off to an excellent start, with the first of T&G Global’s premium JAZZ branded apples being harvested last week.
Foodstuffs North Island (FSNI) is set to deliver a quantum leap in grocery retail for West Auckland, bringing a brand-new New World to the 15,000 residents of Te Atatu Peninsula, opening winter 2026.
world-first tissue machine operating on geothermal steam
The world’s first tissue machine operating wholly on geothermal steam in place of gas, is being unveiled at Essity’s Kawerau Paper Mill in the Bay of Plenty.
fonterra announces changes to management team
Fonterra has announced changes to its management team as a next step in implementing its strategy.
The Commerce Commission has filed criminal charges against HelloFresh New Zealand, alleging the company misled consumers in cold calls.
In an exciting development for New Zealand’s artisan food and beverage sector, St Andrews Limes has officially acquired Six Barrel Soda, the Wellington-based craft soda company.
north shore fruit fly controls in place
Legal controls on the movement of fruit and vegetables on Auckland’s North Shore will remain in place for the next few weeks.
fonterra releases divestment roadshow presentation
Fonterra Co-operative Group Ltd has announced the commencement of roadshow meetings with potential investor groups as part of the divestment process.
supplier cost increase 1.8 percent in february
Costs from grocery suppliers to supermarkets increased 1.8 percent per annum in February, according to new data.
grocery industry dispute resolution scheme
The Grocery Industry Dispute Resolution Scheme, run by the New Zealand Dispute Resolution Centre, is available for use.
as more workers return to office worlwide, they want delicious and practical lunch options
As more workers worldwide return to the office after the pandemic, the question inevitably asked is, “What’s for lunch?”
During the pandemic, working from home meant people could have lunch with whatever was available in their kitchens. The food was freshly prepared, nutritious and warm.
Returning to the office, however, is a different matter.
What makes today’s office lunch different is that people are now more conscious of costs. Many workers—some of whom picked up cooking skills during the pandemic—want more than just fast food. They seek healthier, budget-friendly options that accommodate rising transportation, gas, and childcare costs.
As a result, more consumers are preparing lunch at home or exploring packaged supermarket offerings instead of dining out. In Germany, for example, 69% of non-remote-working Germans say rising prices have prompted them to make lunch at home more, rather than buy it from foodservice outlets according to Mintel research.
Brands can respond by building value in their lunch-suitable offerings beyond just good price points. Variety is key—in the US, over a third of workers said they get tired of eating the same thing over and over again for lunch.
Healthy, tasty, filling, and convenient
Both hybrid and on-site workers in the U.S. prioritise healthy lunches. For fully on-site workers, “flavourful,” “filling,” and “quick to prepare” are among the most important attributes when selecting a lunch item.
Brands can innovate by addressing practical challenges for those bringing food to work. For example, sandwiches with ingredients like pickles and tomatoes can become soggy over time. Offering packaging solutions or ingredient pairings that maintain freshness could add value.
Additionally, more than half (59%) of on-site workers in Canada seek creative ways to repurpose dinner leftovers for lunch. One cheese brand, for instance, released a cookbook featuring recipes that transform excess ingredients into new meals with the addition of cheese.
Other brands have embraced similar campaigns of encouraging cooking with leftovers to reduce food waste through relatable advertising. Examples include adding ketchup to leftover spaghetti or using mayonnaise to turn holiday potluck leftovers into sandwich fillings. These initiatives resonate with consumers by
helping them save money while still adding excitement to their work lunches brought from home.
Discovery through diversity
A study on children’s evaluations of culturally diverse lunchbox foods notes, “Previous research indicates that children make ingroup-outgroup judgments based on notions of food conventionality, and that ethnic minority children have been teased or bullied for bringing non-conventional foods to school.”
While adults too are vulnerable to such experiences, brands need to recognise their role in changing such patterns by offering greater diversity in their lunch offerings for workplaces to become more inclusive.
Food is also deeply tied to identity.
According to Mintel Global Consumer research, 82% of Indians say it’s the main way they stay connected to their heritage. Lunch offerings can provide an opportunity for both personal cultural connection and taste discovery.
As consumer demographics become more diverse, particularly in Western markets, food and drink brands will need to accommodate religious and cultural dietary needs. The 2021 Office
Previous research indicates that children make ingroup-outgroup judgments based on notions of food conventionality, and that ethnic minority children have been teased or bullied for bringing nonconventional foods to school.
for National Statistics census reports that 3.9 million people in England and Wales identify as Muslim, making up 6.5% of the population. This underscores a growing demand for Halal-certified foods, alongside opportunities for more Kosher product launches.
Indulgent escapism at lunch
In the UK, nearly a third of office workers report experiencing work-related stress. Stress is, in fact, the number one workrelated health issue. In Brazil, 46% of on-site workers turn to indulgent food and drinks as a way to cope. Indulgent beverages offer both convenience and a moment of escapism.
Brands can tap into this need by introducing exciting flavours, textures, and nostalgic elements. In New Zealand, 44% of consumers say an appealing texture makes food and drink feel indulgent. For instance, milk can be blended with coffee for a creamy energy boost or paired with cereal for a nostalgic childhood-inspired treat.
Escapism can also be reinforced through associations with relaxation and meditation, provided indulgent flavours remain central. In the tea category, brands can introduce fruit infusions for a sweeter, more exciting twist while preserving the drink’s calming effect. Additionally, emphasising the mental and physical benefits of specific fruits can further elevate indulgent beverage offerings.
Redefining workplace drinks
Drinking together can be a social way for co-workers to unwind, but it can also create pressure for those who don’t drink alcohol. Mintel research reveals that in Germany, 79% of on-site workers who drink say they feel pressured to consume alcohol in social settings, while 67% worry about its impact on their emotional well-being.
Brands can redefine workplace indulgence by promoting non-alcoholic alternatives. Mocktails, for example, can recreate the indulgent taste of alcoholic beverages, allowing office workers to share a drink with colleagues without the effects of alcohol.
By addressing these evolving lunch habits—whether through affordability, variety, cultural inclusivity, indulgence, or social drinking alternatives—brands can position themselves as essential partners in the modern workplace lunch experience.
fmcg supply chains: complex challenges require innovation and resilience
As we head into autumn, it’s a good time to take stock of what is always a particularly busy period for the FMCG industry. Thanks to the dedicated joint efforts of suppliers, logistics, and retailers, early reports indicate that supermarket shelves remained well-stocked.
Raewyn Bleakley Chief Executive, New Zealand Food & Grocery Council
At the NZ Food & Grocery Council, we put specific focus on getting ready for the summer months to ensure steady supply – including developing the "Winning in Summer, Winning Together" toolkit and resources for suppliers. This provides valuable tips and strategies to navigate seasonal product availability.
The hard work of everyone in the chain contributes to success, and in the coming months we will be analysing how this summer went and starting the planning for how to improve on this for next summer.
The supply chain is critical to our economy functioning well. We hear lots of talk about how to improve productivity and efficiency, but our supply chain continues to be under immense pressure due to a legacy of under investment, economic and global disruptions and increasing impact from weather events.
The lessons from the past few years’ lockdowns and tumultuous weather exposed the vulnerabilities and logistical bottlenecks, ongoing global challenges and economic malaise underscore the need for a more resilient and sustainable approach.
A competitive advantage - not just a cost centre
NZFGC’s colleagues over the Tasman, at the Australian Food & Grocery Council (AFGC), have recently released their 2025 AFGC x Argon & Co Supply Chain Report. This is a very worthwhile read, providing important and actionable insights into the current state and future direction of their supply chain for the grocery sector, examining critical areas including supply chain strategy, performance, industry capabilities, and emerging trends.
The report highlights several key challenges and opportunities which are relevant for us in New Zealand, including the ongoing impacts of global disruptions, risk management, technological advancements, costs and imposts, and sustainability strategies.
For the first time since the AFGC’s survey inception in 2008, cost reduction and efficiency have become the top supply chain priorities. The positives? While just under half, 43 percent, of organisations are looking to prioritise cost reduction over the next 12 to 24 months, over 80 percent of companies see their supply chain is as a competitive advantage, rather than simply a cost centre. This is an encouraging insight.
There’s also hope that costs may improve over the coming year, with 50 percent believing that costs will improve, 38 percent that they remain flat, and 12 percent that costs will decline. Another encouraging statistic, 90 percent reported mostly or fully recovering from Covid-19 related disruptions, although most, 79 percent, were still experiencing moderate to largescale disruptions from other challenges. This includes international shipping delays reported by 68 percent of respondents.
Increasing role of technology and digitisation
Additionally, the report confirms the role of technology in enhancing supply chain efficiency and transparency. Innovations such as blockchain and AI-driven analytics
are identified as crucial tools for improving tracking and management of goods, with 61 percent of the Australian businesses surveyed planning to implement AI. No small task, as the report said this often means upgrading legacy systems and investing in integration with other players in the supply chain ecosystem. The most researched and invested-in technologies are manufacturing robotics, machine learning, and warehouse automation.
Labour costs, talent shortages, and diversity ranked as the most important and concerning workplace issues, and rising logistics and raw material costs remain the top two issues facing Australia’s FMCG industry.
At the NZ Food & Grocery Council we are committed to these efforts, ensuring that our industry remains resilient and sustainable. As the report concludes: “Adapting to the changing environment and working together will be the key to building a resilient, future-ready supply chain.”
July 9 (Wed) - 11 (Fri), 2025
Tokyo Big Sight, Japan
Best Japan's Food Purchasing Show
A BETTERNATURALLY MEAL
100% PRESERVATIVE FREE - BETTER QUALITY
A preservative & grain free, nutrient rich pet food - exactly as nature intended
NATURALLY COLLAGEN RICH - BETTER HEALTH
Fresh collagen protein helps support skin, bone and joint health, and adds a spring in their step.
EXACTLY AS NATURE INTENDED
Quality raw fresh ingredients, without the extra ‘stuff’.
Two Kiwi entrepreneurs building an innovative team. Committed to 100% recyclable packaging. betterbetter.nz
MESS FREE PET FOOD - BETTER CONVENIENCE
Visible and space efficient in your busy fridge. Easy peel and single serve making mealtimes mess free.
100% NZ OWNED AND OPERATED - BETTER SUSTAINABILITY
LO CAL
PREMIUM SPARKLING CANS
Keri Juice
Keri Juice, a beloved New Zealand brand known for its premiumquality juices and fruit drinks, has announced its new range of sparkling fruit drinks.
This exciting addition promised to offer consumers a refreshing twist on the classic flavours they know and love, perfect for any occasion.
The new sparkling Keri Juice cans come in two tantalising flavours, including Apple Mango and Passionfruit and Apple and Blackcurrant. Each flavour has been carefully crafted to deliver the crisp, clean taste of Keri Juice with an invigorating sparkle that’s sure to delight taste buds.
LIMITED EDITION UNIQUE TEXTURAL EXPERIENCE
Whittaker's
Whittaker’s has brought chocolate lovers two indulgent new premium blocks for a limited time.
Each flavour-packed block will offer a unique textural experience. Whittaker’s Smooth Dark Coconut has been crafted by mixing smooth creamed coconut with Whittaker’s equally smooth 50 percent cocoa dark chocolate, resulting in wonderfully creamy, coconutty, plant-based chocolate.
NEW ZEALAND'S FIRST PROTEIN DRINK IN A CAN
Shnack
Designed for time-poor, high-achieving individuals who are always on the move. Whether shredding waves, climbing mountains, crushing goals at work, or racing from one adventure to the next, Shnack is a low-sugar, plant-based protein beverage available in three flavours.
AIRFRYER CRISPY DUMPLINGS
KUNGFOOD
KUNGFOOD have just launched a new range of frozen, air fryer Crispy Dumplings. With a specially crafted pastry, their Crispy Dumplings crisp up to golden brown when air fried for 6 minutes or oven baked for 10 minutes.
KUNGFOOD’s Crispy Dumplings range includes Korean BBQ Pork, Teriyaki
Chicken and Bang Bang Chicken. Bursting with delicious Asian Fusion fillings, they’re guaranteed to give your tastebuds… a karate kick!
Now available in New World and Pak’nSave stores in the South Island. North Island, you’re next!
Contact your local James Crisp Sales Representative for more information.
GOLDBEARS CROCS JIBBITZ HARIBO
HARIBO has partnered with iconic global footwear brand Crocs to launch the all-new HARIBO Classic Clog.
Inspired by HARIBO's iconic Goldbears, this limited-edition collaboration has brought a playful twist to Crocs' beloved Classic Clog design. It features a translucent, gummiinspired design and exclusive Goldbears Jibbitz charms.
"The HARIBO Classic Clog is a fun collaboration that lets fans show off their love of Goldbears in a whole new way," said Seth Klugherz, vice president of marketing at HARIBO of America.
"This collection captures the childlike happiness and nostalgia of everyone's favourite gummi bears." With sizes for kids and adults, the HARIBO Classic Clog is the perfect way to add fun and flavour to your everyday style. The clogs feature an embossed sole with playful Goldbears details and pivoting HARIBO-branded heel straps for a secure and customisable fit.
Designed to be lightweight, water-friendly and buoyant, they are also effortless to clean – making them perfect for daily wear.
PERFECT FOR BUSY LIFESTYLES
Fresh To Go
For 25 years, Fresh To Go has been offering fresh, healthy, and delicious salads, and are excited to keep innovating! This March, they’ve launched eight new bowls in vibrant, bold flavours, perfect for busy lifestyles.
Their fresh salads are made with high-quality ingredients, offering a healthy, hassle-free, flavourful and energising meal. Whether you're craving something colourful, crunchy, or bold, Fresh To Go’s new bowls deliver.
Fresh To Go has
committed to sustainability with recyclable packaging so that you can enjoy your meal guilt-free.
These exciting new arrivals are a quick and tasty way to fuel your day while positively impacting the planet. Keep an eye out—your perfect salad is just a bowl away! Available in selected Foodstuffs stores now.
For more information and to order, contact Fresh To Go Customer Service on 09 525 7294 or visit freshtogo.co.nz
NOIR FOOD BOWLS - SLEEK, SUSTAINABLE, AND DESIGNED TO STAND OUT
Berica
Berica’s new Noir Food Bowls are redefining food presentation, offering a premium, home compostable solution that blends style with sustainability. Designed to catch the eye of consumers, the sleek black finish provides a striking contrast that makes vibrant meals pop, ensuring dishes look just as good as they taste. Whether it’s colourful salads or gourmet pastas, food stands out in Noir. More than just visually appealing, these bowls are
built for performance and practicality. Being aqueous lined not PLA this means that they are home and industrially compostable. Perfect for serve over delis and grab & go, Noir Food Bowls help brands stand out with stylish, functional, and sustainable packaging that leaves a lasting impression. Reach out to the team at Berica for a free sample set. Phone: 0800 237 422 Email: sales@berica.co.nz Website: https://www.berica.co.nz/
intellectual property a no-brainer
Ben Cain’s journey down supermarket aisles has enabled him to indulge his interest in the likes of product labels, logos and packaging design.
Ben Cain Partner James & Wells
The Tauranga man, who is a partner with intellectual property legal firm James and Wells, described himself as “a brand man on a mission”. His quest has involved ensuring that those proposing to launch new products on the market are properly armed with trade mark and registration information.
Since the start of last year, Cain has amplified his focus on having meaningful conversations with design agencies, marketers and FMCG organisations like the New Zealand Food Innovation Network and New Zealand Beverage Council. The aim is to help with awareness around different types of IP assets, in particular ‘non-traditional’ trade marks such as shapes
and colours and design registrations. It’s vital, he said, that people are aware of both the types of IP assets and the need to prioritise intellectual property (IP) early in their new product development journey.
“In my experience, there can be a tendency among start-ups to focus on ‘let’s get that brand, let’s get the label, let’s spend capital on stock and promotion, let’s get revenue’; all of those things are important, of course, but so, too, are IP rights which start-ups might consider are a medium to long-term priority rather than an immediate one, or are too expensive to secure,” said Cain.
“Start-ups might also miss out on securing IP assets because they’re just not aware of what’s obtainable. But IP thought should be prioritised early on,” he advised, adding that this stance is endorsed by the NZ Food Innovation Network in its Jumpstart resources, for example.
“There’s a greater need, I perceive, for clients and agencies, with the support of organisations like NZ Food Innovation Network and NZ Beverage Council, to think more about registerable IP assets like non-traditional trade marks and design registrations at the start rather than at the end, or near the end, of the creative process. Consideration of such assets at the start may not only alter the course a design project takes but may also unlock significant value for both the agency and client down the track. By unleashing design, you can unlock IP assets”.
A key part of Cain’s work goal is to have robust conversations with brand and
packaging design agencies. He’s keen for businesses and those working on their product designs to “know what they can do, what they could do, and what they should do.”
There’s also a need, he said, to break down some barriers as he’s found creative agencies and lawyers are not necessarily great at communicating with each other.
“As a collective, I believe we can better. Lawyers are great at talking to clients, and agencies are great at talking to clients, but lawyers and agencies are not great at talking to each other. There needs to be a conversation that goes around and works to benefit all.”
Cain’s a good man for this job. Before practicing law, he was a brand man for 15 years, managing product design, marketing and branding projects for a diverse range of international and domestic brands. He backed up his IP convictions with various scenarios that involve the need to think ahead.
From an F&B perspective, he said, those
launching products shouldn’t just think about what they can afford now and where they want to sell in the short term but rather what they are likely to afford, and where they could possibly be, in the future, so the scope of their IP protection is appropriate.
For example, he said, the goal may not be to solely sell in New Zealand and Australian markets. A key market in the future could be the USA, so there’s a need right at the start to check whether the selected trade mark can be used there, too.
“If you haven’t thought ahead you may need a dual brand strategy or a total re-brand which is costly. Think wide from the start.”
Another scenario involves the possible desire to sell up. A potential investor is likely to ask what IP protection exists. If the answer is not satisfactory, the response may be, “Why spend all this money when there’s no barrier to competition?” IP adds value to a business. The sale value of a business is invariably greater if it has registered IP assets.
Cain also spoke of the advantages of
investing in product identification. Instead of putting a newly developed beverage, for example, in a standard bottle, think about paying extra for a mould for a specific bottle.
Tuatara beer, Quick Brown Fox, and CocaCola are examples he cites of companies that have done so, and their products stand out on the shelf, recognisable even without their label and bottle colouring.
“If you can afford the tooling now (for a specific mould), great; if not, get a design developed by a product agency and get that registered. Then you are buying yourself an ambition to use it in the future. Think of your goal. You don’t have to use it straight away. If you decide to use the design, it is there. You could always sell it overseas or license it to gain a passive income stream. Broaden your scope through horizontal, strategic thought.”
Registering a design early in the piece is also important because as soon as a design becomes public, there’s no going back to register it as a design. While there’s the
potential to go back and register it as a trade mark, he said it's too bad if, in the interim, someone in an overseas market has got in first.
For businesses whose budget is a barrier to getting registered protection, Cain advised talking to an IP lawyer to devise a plan that is as budget-friendly as possible. He said, just don’t forgo having that conversation right at the start. It is a crucial part of laying solid business foundations. James and Wells is an NZ Beverage Council member.
20
minutes with
Astin Parore has always been passionate about making everyday tasks easier. The idea for Mr Grocer came from his experiences working as a supermarket delivery driver in the Auckland CBD.
“One day, I struggled to carry multiple grocery bags up a large flight of stairs, the tweed handles painfully dug into my hands, and I thought, 'There has to be a better way.' That’s when the idea for The CarryBuddy was born,” said Parore, founder of Mr Grocer.
“I wanted to create a tool that makes carrying groceries and other heavy items more comfortable and efficient for everyone.”
Parore had seen many customers struggling. He said they couldn’t take all their bags from the lobby to their apartment and did not want to leave them unattended. The handles on bags were also uncomfortable for elderly people and those with arthritis. He would always step in to help but wondered how he could fix this issue.
“With the CarryBuddy, all those issues
disappear and carrying becomes a breeze. The CarryBuddy isn’t just a product; it’s a game changer. Once people try it, they never go back. It’s a product for the people, designed around real struggles and solutions.”
He said that customers have loved the product because it has made their lives easier in a simple yet impactful way. It has been an excellent display of innovation for the consumer, built to solve a problem that so many people did not even realise could be fixed.
“At Mr Grocer, small innovations can make a big difference, helping people regain convenience, independence, and ease in their everyday routines.”
The process began when Parore started sketching and creating prototypes. He spent a lot of time refining the design and testing different materials to ensure they were both
strong and comfortable.
The design has been shaped like the "G" in the Mr Grocer logo. This was not just a branding element but has also helped distribute weight more evenly, reducing strain on the hands and wrists. The shape, with the secure grip and lightweight build, has made carrying large loads more manageable and comfortable.
“There’s nothing like the CarryBuddy in New Zealand. Even internationally, no other product matches its combination of strength and comfort. Other carrying aids are either strong but bulky or light but flimsy.”
After getting feedback from shoppers, delivery drivers, and others, Parore finetuned the CarryBuddy into its current form: lightweight, durable, and easy to use. Once he had a solid prototype, he worked on manufacturing and getting it into stores.
If there's one lesson I’ve learnt on this journey, it’s this: When you obsess over the customer and think about them 100 percent of the time, you build something that truly matters. Listen, adapt, and create what people need; success becomes the natural outcome.
The CarryBuddy is now available in-store at selected North Island New World and Pak’n’Save checkouts.
The biggest challenge was getting in contact with the right people. Breaking into the supermarket industry was not easy for the young new supplier. Parore mentioned that there were many doubters, people who didn’t take him seriously or thought the product wouldn’t sell.
Another significant hurdle was coordination, as it was his first time managing product development, marketing, and distribution simultaneously.
“There was a steep learning curve, but I took it step by step, learnt from others, and kept pushing forward. Now we are here.”
Another issue for Parore was the fear of failing and not getting the CarryBuddy to market. However, he stayed persistent and proved the product’s value through realworld testing. He added that having the right mentors and a strong support system made a huge difference.
Rachel Prenty, the Emerging Supplier Manager, has been Parore’s biggest mentor.
Her guidance and support have been invaluable in helping him navigate the industry and get The CarryBuddy into stores.
“If there's one lesson I’ve learnt on this journey, it’s this: When you obsess over the customer and think about them 100 percent of the time, you build something that truly matters. Listen, adapt, and create what people need; success becomes the natural outcome.”
The CarryBuddy has also garnered much interest from corporate clients in branding customisation. Parore will look into them in the future, as his current focus has been on making them accessible to shoppers.
He added that the CarryBuddy was not only for grocery shopping but could also carry paint cans and buckets, dry cleaning, and other items.
“We’re already seeing interest from dry cleaners, tradespeople, and anyone that wants to make it a one-trip job. It’s a simple hook and go.”
In the next few years, Parore wants to be a Foodstuffs owner/operator and continue
growing Mr Grocer. He has worked in supermarkets for a few years and learned the ins and outs of the industry.
Being an owner/operator would allow him to improve customer experience from the inside out, bringing innovation through products like The CarryBuddy and excellent service and store management.
“The CarryBuddy is just the start. I want Mr Grocer to keep creating solutions that make everyday struggles easier. Whether shopping, carrying, or solving other small inconveniences, I want to keep innovating and making a difference.”
At present, Parore is in his final year of pursuing a Bachelor of Commerce and Property degree at the University of Auckland and has been working part-time at Victoria Park New World.
“It’s a lot to juggle, but I’m managing well. Time management is crucial, and because I’m so passionate about The CarryBuddy, it never feels like a burden; it’s just part of my daily routine.” n
hotbeverages billion dollar hot drinks market in the usa
North America’s hot drinks market is worth billions of dollars and has been growing in volume and dollar sales. The category has encompassed several beverages, including coffee, tea, malt, and other hot beverages.
Hot coffee sales are solid; roasted and ground coffee beans make up nearly all hot coffee sales, and pods with ground coffee comprise nearly half of roasted coffee sales. Hot tea and hot chocolate have grown but are projected to grow slower than hot coffee.
Per capita, consumption of hot coffee is the highest. About half of US consumers drink hot drinks. Hot coffee is the most popular, followed by hot tea and hot cocoa.
US consumers also drink hot coffee most often; nearly half report drinking hot coffee every day, and about one in six consume hot tea every day.
Older generations in the US are most likely to consume hot coffee. In contrast, hot tea is popular among Millennials and Gen Z. At the same time, millennials consume hot chocolate more than other generations.
Taste has been a key driver of consumption, other than energy and
relaxation. US consumers have also been influenced by real ingredients and premium quality when shopping for hot beverages, especially tea consumers who look for tea without artificial colours or additives.
US consumers prefer ground coffee, but some also prefer capsules or pods, while others drink instant coffee. The most popular types of hot coffee drinks are coffee with milk, black coffee, cappuccino, and mocha.
Herbal, green, and black tea are popular hot teas, with chamomile, lemon, and honey as the top flavours.
Consumers have also shown interest in indulgent health, so the functional hot drinks market has evolved to meet consumer desire. Gluten-free and GMO-free claims have increased slightly; natural and no additives or preservatives claims have grown, and low-sugar, no-sugar, and plant-based have emerged. Ethical claims have also grown over the past five years.
Although innovation in hot drinks in the US has slowed in recent years, coffee launches have gained a share of the total market. Tea launches, as do malt beverages and hot chocolate, have a smaller share.
The use of Arabica coffee beans is up in coffee. Caramel flavour has grown, while seasonal and premium flavours have shown opportunity. Green tea and black tea stand out for hot tea launches. Berry flavours have risen, and exotic flavors could attract hot tea drinkers. Milk chocolate hot chocolate has gained popularity, and white chocolate has also emerged.
Several hot drink trends, such as less sugar and more alternative sweeteners and functional ingredients, have been expected to continue. Fair trade and environmental protection have also become increasingly essential considerations. Innovation is likely in new packaging formats, indulgent flavours and textures, and the fusion of health and indulgence. n
hotbeverages
making quality matcha accessible
Coffee has become a part of consumers’ daily rituals, not just in New Zealand but all over the world. Many have begun to look for caffeine alternatives that do not leave them jittery or with a 3:00 pm crash.
As health and well-being continue to be at the forefront in 2025, the daily self-care ritual of morning coffee has still been considered just as important. Consumers have been looking for a clean, functional alternative that can provide caffeine and allow them to continue their morning ritual but without the anxiety and crash, and matcha seems to deliver.
Founded in New Zealand’s Bay of Plenty region by Karen Parsons and Tessa Stockdale, a motherdaughter duo, Nomu Matcha has committed to increasing accessibility to the perfect matcha.
Nomu Matcha has blended world-class matcha, innovative tools, and education to make matcha accessible to everyone. While some brands sell low-quality, bitter matcha to maximise margins, Tessa Stockdale
said Nomu did not mask its products with sweeteners or fillers.
“Our matcha is straight-up, early harvest leaves sourced directly from Uji and the wider Kyōto prefecture in Japan, the birthplace of matcha. But what truly sets us apart is our commitment to innovation and accessibility,” she said.
“We designed the Nomu Spoon, a one-ofa-kind tool that makes measuring matcha effortless for drinkers at home and café owners. Paired with QR codes on our packaging that link to a simple step-by-step video, Nomu will never let you drink a bad matcha again.” Quality is at the heart of everything at Nomu. The brand has sourced its ceremonial and premiumgrade matcha directly from Kyōto, Japan, which is the gold standard for matcha. Working closely with a third-generation family that has perfected its craft
over the generations, each batch undergoes rigorous testing for colour, aroma, texture, and taste to ensure it meets our standards.
Unlike other brands that make general claims about the benefits of matcha, Nomu has been lab-tested to guarantee quality and health benefits.
Stockdale said that sourcing Nomu matcha wasn’t just about finding the right farm and supply partners but also about navigating seasonality, climate shifts, and rising global demand.
Since matcha is seasonally shade-grown and hand-harvested, unpredictable weather, along with the general surge in popularity, has impacted supply. She said this was an ongoing challenge for everyone in the industry, but Nomu’s partners and
We designed the Nomu Spoon, a one-of-a-kind tool that makes measuring matcha effortless for drinkers at home and café owners. Paired with QR codes on our packaging that link to a simple step-by-step video, Nomu will never let you drink a bad matcha again.
suppliers refused to compromise on what has made the brand exceptional.
Stockdale added that whilst this superfood has been around for centuries in the Eastern world and has been a pillar of Japanese history, it has only recently gained recognition in the West, and the industry will only get bigger, bolder, and more mainstream.
“As palettes mature, more and more people will demand high-quality matcha options at their local cafe, on-the-go will transform to another level, and more tools will look to modernise the ritual. We think tech will play a role, too; smart tools, personalised blends, and traceable sourcing will set brands apart. Brands that cut corners won’t last.” n
health&wellness
global market overview
Global health trends research conducted by Innova has shown that most consumers have taken action toward healthy living in the previous year. Most consumers described themselves as proactive toward health and self-sufficient regarding healthcare.
Consumers want to age well, maintain physical and mental health, and look good. These global health insights showed that feeling well has been a vital health trend that involved many health-related considerations.
Health trends encompass many factors, including mental and physical health and wellness, weight management, aging well, and looking good.
Consumer health trends show consistency in healthy living strategies. Exercise and better sleep are strategies toward the global wellness trends to age healthily, have better
physical health, and improve mental health. Additional health insights demonstrate that improving diet, managing weight, and taking supplements are important for various health goals.
Wellness trends support physical activity as including both regular exercise and lighter activity such as walking. Other health trends pertain to improving sleep, reducing insomnia, cooking from scratch, limiting snacking, and controlling portions.
According to global health insights, consumers address weight management with exercise, reductive diets, and/or balanced nutrition. Wellness trends show a drop in
Consumers want to age well, maintain physical and mental health, and look good. These global health insights showed that feeling well has been a vital health trend that involved many health-related considerations.
diet foods because they are highly processed. In overall health trends, over three-quarters of consumers take a dietary supplement, led by vitamins. According to consumer health insights, diet is essential for health. Wellness trends suggest that consumers take many different approaches to diet and they look for different types of features. Four top health trends impacting diet are the desire for freshness, natural sourcing, high nutritional value and no unhealthy ingredients. However, consumers still choose ultraprocessed foods despite their not being natural because they are convenient, tasty, and affordable. Innova’s global insights include the observation that consumers
cut back first on sugar, then fat, salt, and artificial additives when reducing unhealthy ingredients. Consumers are very interested in functional foods for hydration, physical health, mental health and appearance. Nutrition trends are a part of health trends. Consumers are most interested in balanced nutrition but also age-specific nutrition, and nutrition targeted to their gender or lifestyle.
Multiple Tools for the Consumers’ Health
Health trends research on consumers show that they use a lot of different tools to support healthy choices. These include health claims, which consumers say are
extremely important, on-pack labels, and codes to scan with a smartphone for additional health information.
Wellness Trends Supported by Social Media and Apps
Social media and apps feature in today’s wellness trends. Consumers use social media as a source of health information and healthy eating hacks. However, global health insights demonstrate that consumers do not have high levels of trust in social media. Consumers use apps for personalised nutrition and to help scan products at the supermarket. Some also use an AI assistant when shopping. As with apps, consumers have low levels of trust in AI. n
health&wellness
improving health through electorlytes and hydration
Although the electrolyte drink market offers many options, many consumers are unaware of the concept of an electrolyte supplement, its application in everyday life, and the optimal ratios of minerals needed to impact one's health.
At the same time, the importance of water in the hydration equation has been widely known and discussed, and sodium is often overlooked as an essential nutrient the body needs to thrive.
Together with science, Australia-based Sodii Hydration has tried to make an effort to improve both health and hydration.
Sodii’s most significant difference has been its formulation and ingredient quality approach. When the company launched in 2021, most electrolyte products on the market overlooked the importance of sodium for hydration, typically offering around 150mg or less. However, Sodii flipped that status quo by delivering 1000mg of sodium, 210mg of potassium, and 70mg of magnesium.
“We designed Sodii so you can truly feel it working, with an optimal balance of these key electrolytes and no sugar or
unnecessary additives. Traditionally, as clinical or performance-focused products, electrolytes have been marketed as a remedy for sickness, hangovers, or post-exercise recovery,” said co-founders Cale McPherson and Jason Thomas of Sodii Hydration.
“We set out to change that mindset by transforming electrolytes into a daily wellness habit. Whether you're kickstarting your morning, seeking an alternative to coffee in the afternoon, winding down before bed, or even managing conditions like POTS (Postural Orthostatic Tachycardia Syndrome), Sodii supports better cellular hydration and overall daily performance.”
Another aspect that has set Sodii apart has been its commitment to ingredient sourcing transparency. The co-founders said that companies rarely discussed where ingredients came from or the quality behind them, despite it being something that consumers highly value.
We designed Sodii so you can truly feel it working, with an optimal balance of these key electrolytes and no sugar or unnecessary additives.
Consumer data has played a crucial role as the team has actively used feedback from surveys, reviews, and frequently asked questions to improve products and the overall consumer experience.
“Every touchpoint with Sodii matters, and by listening to our consumers, we ensure that their experience with our brand is as seamless and enjoyable as possible. We think hydration is essential, and when Sodii arrives at your door, we want it to feel like something special has arrived,” said McPherson.
The first main ingredient in Sodii’s products is sodium chloride, sourced from the ancient Lake Deborah in Western Australia, which has continued to provide salt that is as pure as it gets.
Certified organic by the NASAA, the salt from Lake Deborah is also high in trace minerals and free from modern contaminants and heavy metals. Harvested according to natural seasonal cycles, the pristine environment has remained untouched and regenerated each year, starkly contrasting the methods used in conventional salt mining.
“Sodii is more than just a hydration product; it's a reimagining what proper hydration should be. By combining a superior electrolyte ratio with unmatched ingredient quality, we’ve created a product that meets the needs of those serious about wellness and redefines daily hydration,” said Thomas.
He added that the brand has also collaborated with various industry experts, including nutritionists, doctors, naturopaths and practitioners, to ensure its products are backed by knowledge and science.
The team’s passion for spreading awareness of the importance of hydration can be seen through Sodii’s Salty Educators series. This series collaborates monthly with leading experts to produce in-depth content
exploring key topics around hydration, salt, and electrolytes.
According to McPherson and Thomas, the hydration industry will shift towards a more personalised and education-driven approach in the coming years. They believed that as more Australians and people around the world discover how crucial proper hydration is and the vital role salt and electrolytes play, there will be a move away from the outdated "eight glasses a day" mindset.
Instead, the industry will embrace tailored hydration solutions that address individual needs. Consumers will increasingly seek products that align with their unique hydration requirements rather than settling for a one-size-fits-all option controlled by just a few major players.
Sodii has some exciting things in the pipeline, and the co-founders were fortunate
to be in the hydration category, which has been experiencing significant growth.
At the same time, like any rapidly growing or trending category, the health and wellness industry has faced challenges due to the influx of brands and products looking to capitalise on the market. This often resulted in brands being created for the wrong reasons, leading to a misunderstanding of the science, a lack of focus on quality ingredients, and an oversaturation of marketing fluff, creating confusion and mistrust among consumers.
These challenges also presented opportunities for brands prioritising creating the best products. By valuing highquality, scientifically backed ingredients and presenting them clearly and transparently, brands can stand out as market leaders and build lasting trust with consumers. n
health&wellness
cultural shift towards mindful drinking
The recent Stats NZ beer, wine and spirits consumption has declined to the lowest since data was first collected and supported a seismic cultural shift towards “mindful drinking”.
NielsenIQ (US) attributed the rise in non-alcoholic sales to the mindful drinking trend. To be a mindful drinker, one must be aware of how much alcohol one has been consuming and when one may be consuming too much.
“The consumer trend towards moderation is very real, with more focus on health and wellness”, said NZ Alcohol Beverages Council (NZABC) executive director Virginia Nicholls.
“Beer, wine and spirits have responded to this trend by offering a wider range of low and no alcohol options. This innovation reflects our commitment to supporting responsible drinking.”
A poll of 1,000 New Zealanders in October 2024 found that 55 percent (up from 49 percent in 2021) of respondents drink low-alcohol beverages at least some of the time, and some of us prefer lowalcohol beverages.
According to Stats NZ, beer, wine, and spirits consumption per head of population was at an all-time low, declining by five percent to 7.8 litres in the past year, following a 12 percent decline in 2022. Consumption per capita has also declined more than 30 percent since 1986.
Wine fell by 4.1 percent to 95 million litres in the past year, spirits by 5.5 percent to 92 million litres, and beer by 5.4 percent to 296 million litres. In addition to the volume of wine and beer produced in New Zealand, 241 million litres of wine were exported, and 20 million litres were produced in 2024.
“We are seeing consumers drinking less and drinking better with the move to moderation as part of a balanced lifestyle.”
The Health New Zealand survey showed that more than four out of five New Zealanders have been drinking beer, wine, and spirits responsibly, an increase of 4.7 percentage points over the past four years.
Hazardous drinking or harmful alcohol consumption among adults over the past four years has declined to 16.6 percent. The volume of beer, wine and spirits standard drinks per person aged 18 years and over fell to 1.77 standard drinks per person per day.
This indicated that most consumers have been drinking within Health New Zealand's low-risk drinking advice. For women, this is drinking no more than two standard drinks a day, and three standard drinks a day for men, with at least two alcohol-free days each week. A standard drink contains ten grams of alcohol. n
health&wellness
healthier choices drive supermarket spending as new year gets underway
According to the latest Kantar data, take-home sales at the grocers rose by 4.3 percent over the four weeks to 26 January compared with one year ago. January spelled relief for shoppers as grocery price inflation slowed to 3.3 percent.
With household budgets typically stretched at this time of year, retailers played their part in easing the pressure on purse strings. Supermarkets were dishing out the discounts this New Year, and consumers responded. Spending on promotions rose year-on-year by £274 million, accounting for 27.2 percent of sales – the highest level in January since 2021.
People also turned to non-branded products to help keep costs down, with own label as a proportion of sales hitting a record high of 52.3 percent in January.
Spending on supermarkets’ own lines was up 5.4 percent, helped by consumers buying premium own-label products in the couple of days leading up to New Year’s Eve.
New year, new good intentions Typically, shoppers have an eye on wellness, not just their wallets, at the start of the year – and 2025 was no exception. More than 10 percent of the average consumer’s January grocery bill was spent on fresh fruit, vegetables and salad, totalling £1.2 billion – £193 million more than in December.
health tends to play a bigger role in our grocery choices. Over a quarter of take-home food and drink in January is chosen with health at least partially in mind as shoppers tell us they want to eat less processed food and feel the benefit of fibre and vitamins.
Rolling into the new year, health tends to play a bigger role in our grocery choices. Over a quarter of take-home food and drink in January is chosen with health at least partially in mind as shoppers tell us they want to eat less processed food and feel the benefit of fibre and vitamins.
Protein products pulled their weight at the tills too as demand for bars, bites and drinks boosted spend on sports nutrition products. Sales for this category at supermarkets were 47 percent higher than last year, with over two million households buying these items during the month.
Dry January for some
Sales of low and no alcohol drinks were 7 percent higher than last January, and 6.7 percent of households bought at least one of these alternatives. It’s no surprise to see the low and no alcohol trend make its mark in January, but given some of the generational splits we have seen in grocery, it’s interesting that older shoppers are just as likely to take these products home as younger ones. Not everyone signed up for dry January, though, with 49 percent of people buying an alcoholic drink this month – but this is a pretty big drop from December’s 76 percent.
Lidl’s sales rose 7.4 percent over the 12 weeks to 26 January, making it three continual years of growth for the discounter, whose share hit 7.2 percent. Aldi accelerated for the third consecutive month with sales up 4.2 percent and its market share increasing to 10.2 percent.
Ocado was the fastest-growing grocer for the ninth consecutive month. Spending at the online retailer grew by 11.3 percent meaning it now holds 1.9 percent of the market. Joint owner of Ocado Retail, M&S
has also seen a strong 12 week period of growth with grocery sales increasing by 10.5 percent* in its brick-and-mortar stores.
Britain’s largest grocer Tesco gained the most share, its 28.5 percent hold of the market is 0.7 percent higher than this time last year, and it also saw its fastest rise in sales since April 2024 at 5.6 percent.
Sainsbury’s outpaced the market at 4.2 percent sales growth, increasing its share from 15.7 to 15.9 percent. Morrisons has 8.6 percent of the market while Asda’s portion is 12.6 percent.
Convenience retailer Co-op returned to growth, with sales rising by 0.8 percent giving it a 5.2 percent share of the market. Waitrose maintained a share of 4.6 percent as sales climbed by 3.0 percent. Spending at frozen specialist Iceland was 1.0 percent higher, maintaining its share of 2.4 percent. n
Fraser McKevitt Head of Retail and Consumer Insight Worldpanel Division UK
foodstuffsexpo
foodstuffs celebrates supplier excellence & innovation
Foodstuffs celebrated its supplier superstars at the annual National Partnership Awards in Hamilton
More than 400 suppliers chose to attend the annual awards, which were the centrepiece of the Foodstuffs North Island and Foodstuffs South Island co-ops’ biannual Expo trade show at Hamilton’s Claudelands Event Centre.
The awards honoured the talented partners who brought quality, creativity, and passion to New Zealand's grocery aisles.
“Every day, our suppliers bring quality, creativity, and passion to the table. It’s this dedication that ensures we can offer Kiwis the very best products, value and experiences,” said Chris Quin, CEO of Foodstuffs North Island.
“Your energy, your ideas, your ongoing pursuit of excellence; it’s what makes New Zealand supermarkets more than just a place to buy food. We range over 60,000 products across our stores, sourced from roughly 10,000 suppliers, growers, manufacturers, importers and deliver around 9,000 new products into our stores annually.”
He added that the co-ops were incredibly proud to have brought 160 new Kiwi suppliers on board in the past year, strengthening their commitment to supporting local businesses and bringing fresh, innovative products to customers.
The evening featured 15 awards across two main categories: Category Excellence and National Awards, highlighting standout achievements from suppliers setting the benchmark in New Zealand’s FMCG sector.
Mary
Devine, CEO of Foodstuffs
Foodstuffs North Island Category Excellence Winner
Grocery Partnership Award Colgate
Fresh Partnership Award Gopak
Liquor Partnership Award Sawmill Brewery
VMI Partnership Award Kenvue
Foodstuffs South Island Category Excellence Winner
Grocery Partnership Award Mars
Fresh Partnership Award Heartland Apples
Liquor Partnership Award Lion
VMI Partnership Award Suntory
National Awards Winner
Wholesale Partnership Award Markwell Foods
HereforNZ Partnership Award Essity
Precision Media 'Campaign of the Year’ Award Fonterra
Own Brands Partnership Award Cottonsoft
National Partnership Award Mars
Best Expo Stand Award | Small-Medium Delmaine Fine Foods
Best Expo Stand Award | Medium-Large Coca Cola
South Island, highlighted the power of collaboration and shared purpose between Foodstuffs and its supplier partners.
“It’s always a privilege to stand before a room filled with such talent, passion, and energy. Tonight, we come together as partners, innovators, and industry leaders - each of us playing a role in shaping the future of our industry,” said Devine.
“Our strong, trusted supplier partnerships, many of which span decades, are at the forefront of our strategy, and by leveraging your expertise and unique insights, we’ll continue to drive success and deliver value together.”
The innovation and creativity she witnessed at this year’s expo reinforced her confidence that the co-ops were heading towards an exciting future, one that is bold, customer-focused, and best in class.
Mars was presented with the night’s most prestigious honour, the Foodstuffs National Partnership Award. For its exceptional collaboration across the Foodstuffs network, Mars was nominated in four categories for the North and South Island co-operatives.
“Mars’ excellence and their focus on building strong, value-driven partnerships make them a shining example of what true partnership looks like.”
The Foodstuffs co-ops congratulated all finalists and winners. Their achievements highlighted the incredible impact of strong partnerships in driving innovation, sustainability, and excellence across New Zealand’s grocery sector. n
acorn group
The Foodstuffs Expo was a fantastic opportunity to talk to Foodstuffs store and support office teams. At the show we sampled NPD we’re currently bringing to market and also featured our existing range. Its energising getting real time feedback from so many customers in a short space of time and in an environment different to our everyday conversations. The chance to interact with our customers alongside the show in a more social environment is also a huge plus.
alliance trading
Great feedback and excitement on our NPD Shake to Go protein in a can, retailers loved the taste, the 5 Star Health Rating and the Advertising Campaign supporting the launch.
baseline
The Baseline team enjoyed two days of “madness and fun” at the 2025 Foodstuffs Expo in Hamilton! The brief (to ourselves) was to showcase our end-toend capability, and challenge the expected, through our large-scale “Mad Hatter’s Market Place” activation. Providing some light relief, whimsy and child-like wonder through the lens of Alice. What a fantastic opportunity for us to connect with our friends - old and new!
A huge thanks to Foodstuffs for organising this iconic, stand-out event.
Find us at www.baseline.co.nz
The Baseline team from left to right: Daryl Harwood (National Client Manager), Stephanie Gasperini (Chief Executive), Sam Hammond (Production Director)
be nourished
Be Nourished is New Zealand's leader in Organic Fermented Raw Kimchi and Sauerkraut. We process Organic vegetables and ferment them to create trillions of probiotic bacteria that our customers seek for good gut health and healthy eating. We are BioGro certified to ensure that we produce the highest quality organic Sauerkraut & Kimchi. We distribute throughout New Zealand, in all leading supermarkets, and we export to the Pacific Islands.
easi recycling nz
We were thrilled to launch our sleek and innovative UniSort bins at the show—air-freighted just in time! With strong interest already, we're now taking orders at cost price ahead of our container shipment. Designed to make workplace recycling easier, more efficient, and eco-friendly, UniSort is set to change the game.
dr beckmann
The latest Foodstuffs Expo was another great event and a huge opportunity for us to connect with our current customers and to meet potential new members of the Foodstuffs family. Our Longest Drink In Town brand ice cream topping NPD proved very popular and generated some nostalgic reminiscing from visitors and other exhibitors, with the Bubble-gum flavour being an unexpected hit! The chance to introduce some more of our great Delmaine table sauce and dessert topping products to a wider audience was also hugely beneficial with Delanie Burger Ketchup (the OG) and Delmaine Strawberry Topping being particularly well received. We had great fun presenting our products through a fun and interactive carnival themed stand and to receive the award for Best Small/Medium stand at the Expo was the cherry on top. Thanks to the organisers and all the volunteers for an amazing celebration of the best in the FMCG environment.
Dr Beckmann offers a wide range of household cleaning and laundry solutions. Visit drbeckmann. co.nz or for more information info@tollesbury.co.nz
foodstuffsreview
ecostore
The Foodies expo was a great opportunity to connect, share our passion for sustainable living, and see so many exciting innovations. It’s always inspiring to be surrounded by so many pioneering New Zealand businesses, each bringing something fresh and exciting to the table. We loved working alongside Twin Agencies, our fantastic sales partners, to share our mission for a cleaner, greener world.
FARRAH'S
Farrah’s, New Zealand’s leading manufacturer of wraps and tortillas, was excited to showcase its ultra-thin and crispy pizza bases at the Foodstuffs Expo 2025, serving over 1,000 delicious slices of its Original and Keto Pizza Bases flavours to both store owners and fellow exhibitors. Farrah’s was also honoured to be nominated for Wholesale Supplier of the Year at the 2025 Foodstuffs Partnership Awards, recognising outstanding contributions to the FMCG industry.
HARMONY
The expo was a great opportunity to connect with our current stores & have exposure to new stores where they can see all our range at once. We always use the expo as a platform to discuss new products and get feedback from customers, we were very grateful for all the positive feedback we received.
foodstuffsreview
house of fine foods
“House of Fine Foods had a fantastic couple of days at the Foodstuffs Expo for 2025. It was a great opportunity for us to showcase our exceptional brands across a variety of categories, along with featuring our new brands, namely Majans and Applaws. HOFF thoroughly enjoyed getting to spend time with stores from across the country and reconnecting with the head office teams. Thank you to Foodstuffs for putting on an excellent event once again!”
nutritious foods
"The Foodstuffs Expo is always a highlight of our year! It’s a great chance to showcase our products, connect with industry professionals, and get direct feedback from the people who matter most—our customers."
"We had a fantastic time introducing our latest innovations at the Foodstuffs Expo. The level of interest and enthusiasm from attendees was truly inspiring!"
romanos
Romanos was excited to be launching our Romanos ‘Everyday Masterpiece’ Brand campaign at Expo with Media instore & out of home to come in June & July 2025 across the country which will celebrate the Italian inspiration behind our great value everyday Kiwi Pizzas as a slice of life for 50 years of Romanos in NZ
sawmill brewery
The Foodstuffs Expo was a fantastic event for exhibitors and for us at Sawmill Brewery— full of the optimism of innovators and entrepreneurs – so many fantastic New Zealand businesses.
Our team had a fantastic time connecting with the Foodstuffs team at the expo! It was an incredible opportunity to meet so many new faces, exchange ideas, and enjoy a great atmosphere.
foodstuffsreview
sims consumer brands
It’s always a pleasure to connect with the vibrant Foodies community and meet the people just as excited by the categories we play in as us! We loved getting faceto-face with stores to hear about people’s experiences with our brands as well as exhibiting alongside an array of other innovative suppliers.
The Best Marketing Girls found the Foodstuffs Expo 2025 to be a sparkling success! It was a genuine pleasure to engage with the dynamic Foodies community and present our ranges in person. There’s nothing like talking to people who are just as excited by the cleaning category as us!
It’s always a pleasure to meet with the Foodies community. We loved connecting face-toface, hearing about people’s experiences with our brands and exhibiting alongside an array of other innovative suppliers. A standout for us was the enthusiastic response to our Resolv Laundry Detergent Sheets that had piqued the interest of many people who were eager to try them out.
the clorox co
two dudes
Last week, we hit our first Foodstuffs New Zealand Expo. Talking to buyers, store owners, founders, and industry legends — all working to innovate what Kiwis can find on supermarket shelves.
In the words of one buyer, "Male got stale" — so our DUDE-ment is bringing new energy into men's grooming.
Stoked to be working with retail partners that support the Two Dudes mission.
Let's get more lads and dads looking after themselves!
ntroducing delicious 100% plant-based caramels & chews, dairy-free and delicious
new zealand food safety releases a quick start guide for health star ratings
The Health Star Ratings (HSR) system is the front-of-pack nutrition labelling system in Australia and New Zealand. Health Star Ratings reflect the overall nutrition content of packaged foods to help consumers compare similar foods to make a healthier choice.
New Zealand Food Safety (NZFS) recently published a new step-bystep guide designed to assist food producers and manufacturers calculate and apply HSR to their products. This guide was user tested with support from New Zealand Food and Grocery Council (NZFGC) members.
The New Step-by-Step Guide
The Guide is a resource to help food producers and manufacturers to apply Health Star Ratings to their product and simplifies the existing comprehensive guide.
The Health Star Ratings Step-by-Step Guide covers everything from whether you can use HSR on your product to how to put it on your label.
Key steps include:
• Whether your product can display a HSR
• How to calculate the rating for your product
• How to display the rating on your product packaging.
“New Zealand Food Safety’s HSR Stepby-step guide, makes it easier for food producers and manufacturers to understand
the steps to applying the Health Star Ratings label to their Products,” stated NZFS’ Deputy Director-General, Vincent Arbuckle.
Support for Health Star Ratings
Many producers of foods eligible to use the system support the Health Star Rating system because it simply and effectively conveys complex nutritional information to their customers at a glance.
Of the many front-of-pack nutrition information systems used around the world, the NZFGC supports the Health Star Rating System. The Health Star Rating system is based on a combined calculation of the nutritionally positive and negative components of a food.
This provides more relevant information about the nutritional value of the whole food, rather than a range of good and bad attributes that are more confusing to people. It works well with the more detailed information in the Nutrition Information Panel on the back of the pack, for those seeking this level of detail.
Raewyn Bleakley, Chief Executive for the Food and Grocery Council noted
that “it’s important to have guidance available for New Zealand manufacturers to support them to navigate the complexities of calculating Health Star Ratings and applying it to labels so we’re pleased to see NZFS develop this quick start guide.”
New Zealand Food Safety’s release of a new Health Star Ratings step-by-step guide aims to make applying HSR to food products easier. Support for the system in New Zealand demonstrates its value as a front-of-pack method to convey complex nutritional information, ultimately promoting healthier choices and enhancing consumer trust.
More information
To access the HSR Step-by-step guide, as well as more information for businesses about using the system, visit the MPI website.
To find out about the New Zealand Food and Grocery Council, check out their website: New Zealand Food & Grocery Council.
To complement the guide, NZFS also have been educating consumers about how to appropriately use the Health Star Ratings system. Check the MPI website to learn more about how Health Star Ratings work.
Igniting New Zealand’s most famous FMCG brands for 20 years.
Where did those 20 years go? It seems like only yesterday that we set up shop.
To all our clients, industry colleagues, and team members down the years, thank you for helping us reach this landmark occasion. Now here’s to the next 20 years.
Ignite your brand now. Call Sam Allan, Managing Director, on 021 608 204 or sam@weareonfire.co.nz.
foodsafety transparency and innovation at the heart of new trends
The report ‘Food Safety in the Age of Transparency’ published by New Food in 2025, highlighted the current trends and challenges that have been redefining global food safety.
With growing demand for transparency from consumers and regulators, the food industry must adapt by adopting new technologies, strengthening communication and harmonising international standards. SIAL Canada, as a key event in the sector, is at the centre of these transformations.
One of the highlights of the report has been the impact of new regulations on food safety. A striking example is California’s AB 899 legislation, which has imposed strict transparency standards for infant foods.
Jaclyn Bowen, executive director of the Clean Label Project, analysed the implications of this law and its potential influence on global regulations. Changing legal requirements push the industry to strengthen its controls and better inform consumers.
Transparency has become an essential criterion in consumer choice. Jo-Ann McArthur, President and CEO of Nourish Food Marketing, emphasised the importance of authenticity and quality in building trust.
Companies must go beyond simple labelling and certification by sharing their history, practices and commitments. In a market where trust is a decisive factor, transparency is becoming a key competitive advantage.
Technological innovation is an essential
lever for guaranteeing food safety. The report highlighted the role of artificial intelligence, blockchain and the Internet of Things in improving product traceability and integrity.
Julie Vargas of Avery Dennison explained how these technologies offer real-time monitoring, facilitate product recalls and ensure greater transparency in the supply chain.
The report also emphasised that effective transparency requires appropriate communication and consumer education. Providing data on food safety is not enough; this information must also be accessible and understandable to the general public. Brands have, therefore, invested in awareness campaigns and educational tools to help consumers decipher labelling and regulations.
Finally, the report highlighted the need for a coordinated global approach to harmonise food safety standards. With increasingly globalised supply chains, different regulations between countries can create uncertainties. Better cooperation between international bodies and industry stakeholders is essential to ensure optimal and consistent food safety.
‘Food Safety in the Age of Transparency’ emphasised the urgency for the food industry to embrace transparency, adopt technological innovations and strengthen consumer confidence. n
The report also emphasised that effective transparency requires appropriate communication consumer education. Providing data on safety is not enough; this information also be accessible understandable general public.
also that transparency appropriate communication and education. on food enough; information must accessible and to the public.
foodsafety
translation of simply safe and suitable
Last year, New Zealand Food Safety (NZFS) sent a request with an accompanying spreadsheet to Food Act registration authorities and verification agencies asking for details of existing businesses that would benefit from a translated Simply Safe and Suitable in hard copy.
The digital version of the Simply Safe and Suitable template food control plan and associated record blanks has been made available in ten languages, including Māori, Korean, Traditional Chinese, Simplified Chinese, Japanese, Thai, Khmer, Turkish, Vietnamese, and Hindi.
NZFS has encouraged businesses to submit requests to better understand the number of businesses that benefit from translations and consider other guidance that could be translated.
Spreading Awareness About Safe Chicken Handling
NZFS have recently partnered with meal kit companies Hello Fresh and My Food Bag to help consumers stay informed during the BBQ season.
A flyer with clear, easy-to-understand reminders about safely handling and cooking raw chicken to reduce the risk of foodborne illness has been included in Hello Fresh and My Food Bag meal kits containing chicken.
These reminders complement the NZFS Skip the Wash summer campaign and the
Campylobacter Action Plan Project, which have been working to reduce the rate of notified cases of foodborne campylobacteriosis.
NZFS has encouraged businesses to submit requests to better understand the number of businesses that benefit from translations and consider other guidance that could be translated.
Registration of Bone Broth Products
NZFS was aware of the confusion regarding where bone broth products fit under the Food and Animal Products Acts. The manufacture of bone broth must be registered under a custom Food Control Plan (FCP) or, if intended for export with official assurances under a Risk Management Programme (RMP) under the Animal Products Act 1999 (APA).
Examples of bone broth in different formats, all required to be registered under a custom FCP or RMP:
• Shelf-stable (pasteurised, acidified and hot-filled) bone broth product fits under the custom FCP sector Manufacturers of meat, poultry or fish products.
• If the bone broth requires chilled storage, it fits under the custom FCP sector Manufacturers of non-shelfstable sauces, spreads, dips, soups, broths, gravies, or dressings.
• If the bone broth is freeze-dried into powder, it fits under the custom FCP sector Manufacturers of meat, poultry or fish products.
• If the bone broth has been retorted or aseptically filled/sealed, it fits under the custom FCP sector Manufacturers of commercially sterilised food products.
• Concentrated, shelf-stable bone broth product fits under the custom FCP sector Manufacturers of meat, poultry or fish products.
• Bone broth intended for export with official assurances fits under a RMP under the APA.
• Registration authorities and verifiers –please double-check that any bone broth clients you have are operating under the correct risk-based measure. n
serving up the warm, rich flavours of autumn
Roasted fennel, caramelised pumpkin and colourful cabbage are all on the menu this month as Kiwi consumers embrace the delicious flavours of autumn.
The 5+ A Day Charitable Trust is currently partnering with Vegetables New Zealand to promote the array of fresh produce that comes into its own at this time of year. Consumers will be encouraged to add one more vegetable to their plate to help achieve their 5+ A Day for optimal health.
Butternut squash, pumpkin, leeks, fennel, cabbage, celery and chilli are all autumnal heroes and will be showcased in eye-catching promotions for their taste, versatility and health benefits.
Retailers can help support this initiative by prominently displaying seasonal produce in store, making it easy for customers to find what they’re looking for and helping them take advantage of affordable prices as various crops hit their harvest peak.
Butternut squash and pumpkin are closely related and can often be used interchangeably in recipes. The stronger the colour of the flesh, the more carotenoids they will contain which can help protect from disease and boost immunity.
Offering cut/wrapped portions of each variety lets consumers see the internal colour and have confidence they’re mature for eating. Mature pumpkins will be shiny or slightly slippery to the touch, while immature ones will be slightly sticky.
Leeks provide nearly one-third of your daily folate needs and are a source of dietary fibre, thiamine and vitamin B6. As members of the onion family, they can be used in soups, flans, pies, braises or stews to give a mild onion taste.
Make sure leeks on display are clean and well-trimmed. Lay them side by side with green ends pointing in the same direction to attract customers.
Fennel’s aniseed flavour and aroma is growing in popularity, although many people remain unfamiliar with it. Consider using QR codes on labels and encourage customers to check out www.5aday.co.nz for recipe inspiration.
Fennel leaves can be used as a herb while finely sliced, grated raw or cooked stems can be added to salads stir-fries or soups. Think fennel, sprout and orange salad, or roasted fennel with parmesan. Limited quantities are available between March and August.
Cabbage can be cooked and incorporated into stir-fries or eaten raw and served as colourful coleslaw. Red cabbage in particular is a good source of vitamin C, providing well in excess of your recommended daily intake as we head towards winter cold and flu season.
Consumers looking for celery bunches will want a good tight formation and leaves that are fresh and unwilted. Stems should be firm and crisp when snapped so remove any brown or cracked bunches from display. And finally, chilli peppers will ramp up the flavour and heat in any autumnal meal. Chilli peppers should be well-shaped and have skins which are firm and shiny. Avoid selling chilli with soft spots or a shrivelled appearance.
For more inspiration and recipes, follow @5adaynz and visit www.5aday.co.nz.
harmonising anz food regulations with global standards
Food Standards Australia New Zealand (FSANZ) has been directly involved in shaping global food standards and has worked to harmonise Australian and New Zealand food regulations with international standards.
The organisation has led and participated in multiple Codex Alimentarius Commission committees, which develop international food standards and codes of practice to protect consumer health, ensure fair food trade practices, and encourage coordination between government standardsetting agencies. This has helped ensure food safety and quality worldwide while promoting the harmonisation of regulations domestically and internationally.
“Agricultural and veterinary chemical standards provide a good example of harmonisation. Every year, FSANZ runs a public process to harmonise maximum residue limits – or MRLs - for agvet chemicals on food for sale with Codex standards and those of other countries or regions,” said an FSANZ spokesperson.
“Harmonised MRLs enable imports and
exports of agricultural products by ensuring compliance with domestic standards and the requirements of trading partners while ensuring the protection of public health and safety, our number one priority.”
Other areas where FSANZ has recently undertaken harmonisation work include infant formula and kava standards.
The spokesperson added that various food standards proposals and applications of interest to FMCG businesses were underway or nearing completion. FSANZ has sought public comment on proposed changes to caffeine regulations through Proposal P1056. This review is considering the safety of caffeine in energy drinks and sports foods, particularly for at-risk groups like children and pregnant women.
Decisions were expected soon on energy labelling on alcoholic beverages, clarifying permissions for carbohydrate and sugar claims
on alcoholic beverages, and an Australian-first approval of cell-cultured quail.
“Our priority is to ensure that new food technologies are safe while enabling responsible innovation in the food sector. We take an evidence-based approach to assessing novel ingredients, considering both safety and broader implications.”
Beyond emerging technologies such as cell-cultured meat, FSANZ will update the Food Standards Code definition for gene technology and new breeding techniques to keep pace with technological advancements in food production. This will ensure that its regulatory framework remains current and robust in evaluating new food innovations.
In addition, FSANZ has started preparatory work to inform future decisionmaking on mandating the Health Star Rating (HSR) system and, in parallel, has been undertaking a holistic review of the
Our priority is to ensure that new food technologies are safe while enabling responsible innovation in the food sector. We take an evidence-based approach to assessing novel ingredients, considering both safety and broader implications.
Nutrition Information Panel (NIP).
Food ministers in Australia and New Zealand have set a target of 70 percent uptake of the HSR system on intended products by the 14th of November 2025. FSANZ has been tasked with preparatory work to inform future decisions should this target not be met.
This work has progressed alongside its review of the NIP, creating a significant opportunity to strengthen front- and backof-pack nutrition labelling.
“We develop evidence-based food labelling standards to support consumers in making informed choices. Key labelling requirements set by the Code include the NIP, Plain English Allergen Labelling (PEAL) and ingredient lists, which help consumers compare products, manage dietary intake and avoid allergens,” added FSANZ spokesperson.
“State and territory food agencies enforce compliance with these standards, and we work closely with our partners across the food regulation system to monitor their effectiveness. This ensures that labelling requirements remain clear, relevant, and fit for purpose.”
A public call for information on both front- and back-of-pack nutrition labelling projects closed in January 2025, and FSANZ is now considering stakeholder input. A ‘what we heard’ report will soon be published. Future ministerial decisions on the HSR system are expected in early 2026.
Alongside these significant projects, FSANZ has continued to assess and approve new processing aids and food additives used in multiple sectors, including bakery, dairy, and beverages. It has also encouraged the industry to stay engaged with consultations and news updates.
In 2023, FSANZ funded a study that found that foodborne illnesses have cost Australia AUD 2.81 billion annually. Highcost illnesses include campylobacteriosis (AUD 420 million), salmonellosis (AUD 161 million), norovirus (AUD 147 million) and listeriosis (AUD 90 million).
Food production and services are vital to the Australian economy and way of life. FSANZ has committed to supporting businesses in these sectors in managing and reducing foodborne illness risks. Chapters 3 and 4 of the Code set food safety standards for food service and retail businesses and the primary production and processing sector.
Over the last two years, new measures have been implemented to strengthen food safety in these sectors and support businesses in consistently delivering safer food to consumers. These include food safety management tools for food service and retail and new requirements for producers of berries, leafy vegetables, and melons.
FSANZ valued its constructive relationships with all stakeholders, including those in the FMCG sector. It has engaged with food producers, manufacturers, and retailers through various mechanisms, including formal committees, standards development advisory groups, stakeholder events, and public consultation processes.
“We know the food industry values this engagement – our 2024 stakeholder satisfaction survey shows more than 80 percent of industry stakeholders were satisfied with FSANZ and trust us to do our job. Many stakeholders highlighted the value of clear and timely information, early engagement and opportunities for informal consultation,” added the spokesperson.
“But we also know we can do more, particularly in helping new businesses or those who have not dealt with FSANZ before to engage with us more easily. We’re looking at ways to improve the onboarding experience, including providing better information and new tools like our recently launched Food Standards Code compilation.” n
foodsafety
food safety compliance in marlborough
Ensuring food safety has been a legal requirement for all FMCG food businesses. Any product that meets the definition of food under the Food Act 2014 must be registered, unless it falls under the exemptions in the Act.
Non-compliance with food safety laws can lead to prosecution or infringement actions by a Food Safety Officer from the local authority or the Ministry for Primary Industries (MPI).
Labelling requirements, such as ingredient listings, nutrition facts, and allergen declarations, vary depending on the food type and applicable standards. Businesses must also adhere to MPI guidelines when handling food recalls or contamination incidents.
For import/export operations, all food importers and exporters must be registered with MPI before selling products in New Zealand. Businesses should confirm their registration under the Food Act or check
for an Importers Licence with MPI to verify suppliers and distributors.
Expired or damaged food products must not be sold, as all food must be safe and suitable under the law. Businesses are required to dispose of any non-compliant items appropriately.
Karen Winter, Team Leader Environmental Health, Marlborough District Council, said local councils offer training and support for registered food businesses. These include educational sessions during verification, special training upon request, and seasonal newsletters with compliance tips.
To stay informed about food safety laws and updates, businesses must keep updated with the MPI Food Act. n
the 2025 world food safety day campaign
The 2025 joint Food and Agriculture Organisation (FAO) and World Health Organisation (WHO) World Food Safety Day campaign launched this March has revealed this year's theme: 'Food Safety: Science in Action.’
Since 2018, FAO and the World Health Organisation have been collaborating every year to raise awareness about the importance of food safety.
This year, the two organisations have been focusing on the crucial role that science has played in advancing research and knowledge to keep food safe.
The campaign emphasised the vital role of all stakeholders, governments, businesses, and consumers in implementing that knowledge through effective policies, practices, and responsible choices to safeguard food at every stage.
In a joint video message, FAO’s Director of the Agrifood Systems and Food Safety Division, Corinna Hawkes, and the WHO’s Director of the Department of Nutrition and Food Safety, Luz De Regil.
“It is not only the knowledge of science that keeps our food safe. It is rather our actions, actions based on the guidance and
advice developed by scientists, that ensure that our food is safe,” they said.
The FAO and the WHO have produced a “Get started Toolkit” in all six UN languages (Arabic, Chinese, English, French, Russian and Spanish) to help organise World Food Safety Day activities.
The Toolkit has provided information on the theme and ideas on celebrating, with key messages and links to various communications assets to help organisers promote the Day.
A “Get ready” webinar will take place on the 7th of April, with World Food Safety Day teams from FAO and WHO discussing the theme and communications tools available for this year’s celebration.
The campaign launch included an updated Trello board with materials that can be shared on social media and an updated Digital Media Hub with posters, designs for gadgets and templates, “mythbusters” social media cards and more. n
It is not only the knowledge of science that keeps our food safe. It is rather our actions, actions based on the guidance and advice developed by scientists, that ensure that our food is safe,
storespotlightlocal
the grocer
Celia Jenkins had always wanted to open a food shop with a unique atmosphere. Having a background in arts and marketing, she enjoyed a creative challenge and was inspired to open a small deli-grocery named The Grocer.
Having spent many holidays with her grandmother in the Wairarapa village of Martinborough, Jenkins felt a strong affinity with the place she has now called home. Situated in the heart of the village’s Petit Hotel heritage building, The Grocer has been known for its exceptional honey, olive oils, and artisan food producers since 2017.
“I have a long association with Martinborough and wanted to contribute something to the town. It was essential to be in the main retail area, ideally in a particular block. I contacted building owners and retailers and found a retailer
It's a particularly small shop, but it's amazing what you can fit in. My aim has been to create an inviting space for people to discover with a unique look and atmosphere. It's about the whole shopping experience, not just the products they buy.
ready to hand over their lease in the perfect building,” said Jenkins.
“I did the design myself, focusing on a couple of strong contrasting colours with wooden shelving and counter. There wasn't a lot of fit-out, but friends and family helped with painting and set up.”
Her plan for the business has been to keep evolving to meet customers' unique needs as Martinborough is both a tourist destination and a popular place to live. She added that the small team at The Grocer provided personalised service to every customer, chatting about what's in the shop or helping tourists who asked where to get the best coffee, food, or wine.
Jenkins said that regional local products have been popular at the store since Wairarapa is known not only for wine but also for producing high-quality olive oil, mānuka honey, pinot noir jelly, coffee, chocolate, and more.
Gourmet foods have also grown significantly, with more consumers looking for something specific for a recipe they
cannot find in other shops. The Grocer also offers a range of vegan, gluten-free, dairyfree, and plant-based products, which have become popular recently.
“We cater to the specialty food market and stock quality local products, platter items, preserves, baking, and confectionery. We specialise in selling the best local products and are pleased to support small artisan producers who aren't in supermarkets.”
Jenkins mentioned that they tried to prioritise lower waste, fair trade products, reusable packaging, and the provision of cardboard boxes for local businesses to repurpose.
The business has also supported several charities and events locally, usually through providing products or gift vouchers and has sent excess stock to the local food bank.
“It's a particularly small shop, but it's amazing what you can fit in. My aim has been to create an inviting space for people to discover with a unique look and atmosphere. It's about the whole shopping experience, not just the products they buy.” n
womeninbusiness
alice shopland
angel food, founder and md
Having turned vegan in 2004, Alice Shopland thought it was the best decision she had ever made due to its positive environmental impact. This also led to a realisation of the lack of good vegan cheese alternatives.
“Finding vegan dairy alternatives was a significant hurdle for people trying to become vegan because people can’t imagine life without cheese. So I decided to do something about it,” said Shopland, founder and managing director of Angel Food, founded in 2006.
Shopland began importing vegan cheese from the UK and later developed her own formulations. Thus, she launched the first vegan cheese to be manufactured in New Zealand.
For a few years, she worked as a freelance writer at Angel Food. She eventually became involved in various aspects, from product development to packing orders to bookkeeping, sales, and marketing.
“It was a one-person operation for years, and I was that person.”
Seeing how mainstream vegan food has become today compared with 20 years ago, and knowing that she played a part in that, has been a significant career highlight for Shopland.
She mentioned that a shift to plantbased diets was one of the easiest and most effective ways to mitigate environmental change since animal agriculture was responsible for most of the greenhouse gas emissions, especially in New Zealand.
“I am a grandmother, and I am terrified of the environmental challenges my future generation will have to deal with because of climate change.”
The same drive for a better environment and animal welfare that she had two decades ago has continued to motivate her to this day. She advised taking care of oneself and being strategic about where one expended one's energy and other resources.
“It’s a cliché but true: business is an ultramarathon, not a sprint.” n
anna subritzky
acs consulting ltd, director
Two early experiences at high school, being involved in the Young Enterprise Scheme and spending a work experience week at the Hubbards cereal factory, led Anna Subritzky to become interested in the FMCG sector.
She was fortunate to enter the industry via the Nestle Graduate programme and was part of the Maggi team. Jennifer Chappell, then Maggi's Marketing Manager and now CEO, was a great source of inspiration for Subritzky.
“I have no doubt she continues to inspire many new FMCG entrants now,” said Subritzky.
After her time at Nestle, Subritzky gained invaluable marketing experience at Heineken in New Zealand and the UK. She has also held various other roles across Marketing, Sales and
Commercial, including working at an FMCG distributor in Australia and as the General Manager of SMEs and start-ups in New Zealand.
Over the years, Subritzky said she has had many enjoyable moments working with fantastic people to delivering strong commercial results. However, the leap into consulting has been the highlight, as she is currently the director of ACS Consulting Ltd.
Working on an ever-changing range of interesting projects with great people, accelerating growth for small businesses and supporting big businesses to stay nimble, all while striking the optimal work-life balance, has kept her motivated. She added that she would like to remind her younger self that it’s a marathon, not a sprint. n
casey (hume) oxley
federal merchants
&
co, fmcg marketing & brand manager
“I can't imagine ever having a career outside of food and beverage. It's literally in my veins.”
Despite having a background in nutrition, Casey Oxley had an immense interest in all things FMCG due to its massive part in everyday life.
She completed her bachelor of consumer and applied science studies at Otago University and ran a catering and nutrition consulting business.
Feeling burnt out and needing a change, her FMCG journey began in her mid-20s.
Oxley jumped at the opportunity of a hybrid role as a sales rep for Charlie's Juice and Redbull and was soon offered an assistant marketing role with Charlie's for another 12 months.
She then took over the reins as brand manager from Sarah Aubrey, another marketer from whom she adored and took inspiration. Coming from a small town, she had never dreamed of working with
the biggest FMCG brands in the country.
Oxley was grateful to Steve Cook for providing her first marketing role at The Better Drinks Co. in 2017.
“I was fresh out of Tauranga and running my own business. I had taken on a sales role in Auckland CBD, but I always knew I wanted to be in marketing. He saw something in me that I didn't; the rest is history. Ten years on, I represent some of the world's leading brands in New Zealand,” she said.
As part of her several roles at The Collective, Oxley worked alongside the yoghurt pioneers for five years and was heavily involved in innovation.
Her advice was never to second-guess oneself.
“Changing direction with your career (at 30) is not starting over, and everything you have done in your career to date only makes you a better marketer.” n
timmy smith
pause for tea, founder
PAUSE for Tea started as a deeply personal journey for founder Timmy Smith - Whakatōhea, Te Ūpokorehe, Ngāti Porou.
Over 20 years ago, Smith created a sugar-free tea for her children, wanting them to have a natural, nourishing drink. As they grew, so did the concept, evolving into a sophisticated alternative to alcohol and a wellness-focused beverage.
“My passion for tea goes beyond the drink itself—it’s about connection, slowing down, and honouring both people and place,” said Smith.
“I’ve always been deeply connected to tea, personally and culturally, but my background spans design, business, and sustainability. My journey has been about integrating my Māori heritage, wellness, and entrepreneurship into a meaningful brand.”
Whether it’s someone choosing the beverage over alcohol, a new grower finding a market for their crops, or a customer reconnecting with their wellness, knowing that she has created something meaningful has kept Smith going every day.
She admired many women in the beverage and food industry who have carved their paths, particularly those who have brought cultural identity into their brands.
“Trust yourself and your vision. There will be noise, doubt, and challenges, but people will connect if you create something from a place of authenticity and purpose. Don’t be afraid to ask for help—collaboration is a strength, not a weakness.”
It was a massive milestone for Smith to take PAUSE for Tea to Japan,
Taiwan, and South Korea to see how these markets would resonate. Another highlight was building relationships with growers and working towards an Indigenous supply chain that supports small producers.
Smith advised her younger self to start sooner; perfection isn’t the goal— progress is, and to learn the business side early because while passion can fuel oneself, financial sustainability ensures one can keep going. n
Mong Na Boon’s journey into the butchery and meat industry was sparked by curiosity. She wanted to understand where food comes from, how quality is ensured, and what goes into producing sustainable, ethically sourced meat.
“For me, quality meat isn’t just about taste; it’s about ensuring humane treatment of animals, respecting the environment, and being mindful of the communities involved,” said Boon.
“The energy and complexity of the industry captivated me from day one. The more I learned about the production side of things, the more I appreciated being part of a business that values
e-commerce coordinator team lead
quality, sustainability, and community. It’s been a rewarding journey ever since.”
While Boon’s career has been rooted in butchery and meat production, her biggest inspiration came from the culinary world; Nadia Lim’s commitment to healthy, sustainable eating and accessible nutrition resonates deeply with her.
“She understands the importance of quality ingredients, including meat, and she champions responsible sourcing. Watching her work has reinforced the importance of educating consumers about where their food comes from.”
Being in a male-dominated industry, Boon has also learned from Lim the importance of mindfulness, confidence, and advocacy, ensuring that both industry professionals and consumers are better informed about the food they consume.
She believed that creating an inclusive and supportive workplace starts with fostering a sense of community among
women in the industry. She actively encouraged open conversations, mentorship, and professional development to ensure women feel valued and heard.
“When women support each other, it creates a positive cycle of empowerment and growth. The industry can be tough, but each challenge builds confidence and skill. Never stop learning, always ask questions, and don’t rush the process; mastery takes time.”
For Boon, true progress in the business landscape meant ensuring that women are treated with the same professionalism, respect, and leadership opportunities as their male counterparts.
“It’s about more than just balancing the numbers—it’s about ensuring women’s contributions are acknowledged, compensated fairly, and respected. We need to create workplaces where women feel safe, valued, and empowered.” n
rovina schofield
jr wholesale & online meats, quality & food safety manager
Rovina Schofield’s journey in the meat industry began with a desire to challenge herself and grow. With a background in microbiology, she initially thought her career would be confined to lab work. However, after a year in the lab, she realised it wasn’t the right fit. When an opportunity arose to apply her scientific expertise in the meat industry, she took the leap. She credited much of her growth to Stan Murphy, a mentor who provided her with invaluable guidance, support, and feedback.
One of the biggest challenges Schofield has encountered as a woman in the
industry is not being taken seriously compared to her male counterparts. She has seen how this can lead to self-doubt and second-guessing.
She has committed to fostering an inclusive and supportive environment for women in her workplace. She has worked to build a culture where feedback is welcomed, concerns are addressed without fear, and women feel empowered to take on leadership roles.
“More recognition, equal respect, and a business landscape where women don’t have to constantly prove their worth.” n
winny zhao
jr wholesale & online meats, sales development
Winny Zhao’s journey into the meat supply industry was inspired by her passion for high-quality food. Starting in store sales, she quickly realised the importance of connecting premium meat products with the right customers, particularly in the Asian market.
Over the past three years, she has developed a deep understanding of customer preferences, market trends, and supply chain dynamics, fueling her drive to grow in the industry.
Now, as an Asian market sales specialist, she has committed to bridging the gap between suppliers and consumers, ensuring they receive the best products available.
Before entering the industry, Zhao spent seven years in hospitality. Her time in foodservice gave her a deep appreciation for quality ingredients and their impact on dining experiences.
building trust, understanding customer needs, and adapting to market changes.”
As a woman in a traditionally maledominated industry, Zhao has also been passionate about fostering an inclusive
micah busante crisologo
jr wholesale & online meats, logistics supervisor/project manager
Micah Busante Crisologo never imagined a career in logistics, but a drive to upskill and take on new challenges led her straight into the fast-paced world of supply chain management.
Starting as a logistics administrator, she quickly found herself drawn to the dynamic, high-responsibility nature of the industry. Over time, she worked her way up to logistics supervisor, embracing every challenge along the way.
Her mother, who has been working at JR Wholesale Meats' production team, encouraged her to apply for an open role in logistics. This decision set her on a path of continuous learning and growth.
Crisologo was inspired by leaders like Adele Murphy at JR Wholesale Meats, whose dedication and vision have made the company a standout name in the industry.
“Watching Adele build a thriving business while balancing family life has been a lesson in resilience and ambition. She’s proof that with hard work and the right support, anything is possible,” said Crisologo.
“Confidence is key, but so is support. We need to normalize women being on the front lines, leading, and making an impact.”
She too has been passionate about
and supportive work environment.
“Encouraging open communication is key. Women need to feel comfortable sharing ideas and challenges without hesitation. We need more women in decision-making positions, shaping the future of this business.”
She also understood the importance of work-life balance, especially as a mother, and supported flexible work arrangements that help women thrive both professionally and personally. n
fostering a workplace where women feel empowered and has championed equal opportunities, mentorship, and ensuring that women’s voices are heard.
As for the future, she hoped to see more women in leadership roles and greater support for female entrepreneurs.
“It’s not just about representation; it’s about creating opportunities, driving innovation, and shaping an industry that values and uplifts women at every level.” n
elsie ulaula
jr wholesale & online meats, factory packaging supervisor
For Elsie Ulaula, joining the industry was a decision shaped by family and practicality. The flexibility of her work hours was the perfect fit for her lifestyle, allowing her to balance her responsibilities at home.
This entry into the industry was also part of her journey back into the workforce. After some time away, she made the decision to return, finding an opportunity in the factory packing sector. It was a fresh start that not only allowed her to reenter the workforce but also provided a sense of stability and purpose.
Having a strong support system at work has made a huge difference in Ulaula’s journey. Being mentored by someone with experience has helped her grow in confidence and navigate the
challenges of her role.
Reflecting on her experience, Ulaula emphasised the importance of asking questions and not being afraid to learn. She also encouraged others to take the leap and trust themselves. By providing access to learning and development opportunities early on, she has envisioned a future where women are more confident in taking up leadership positions and driving meaningful change in their fields.
Instead of limiting women’s roles due to outdated safety concerns, she advocated for an inclusive environment where women are given the same opportunities to learn and grow. She also hoped to see more women stepping into leadership roles across industries. n
26-year-old Auckland-based entrepreneur
Kate Gatfield-Jeffries turned down a sixfigure corporate job offer to pursue her vision for a wellness brand.
As co-founder of Moodi, GatfieldJeffries has made the company Australasia’s fastest-growing women’s wellness brand within three years.
Her entrepreneurial ambition was sparked at 17 after she read Sir Michael Hill’s book Think Bigger. She jotted down a goal in her notebook: to become the
kate gatfield-jeffries
moodi, co-founder
CEO of her company by turning 40.
She initially set her sights on a corporate career, pursuing a double degree in law and commerce at the University of Auckland. Despite her impressive prospects, GatfieldJeffries’ true passion was making a tangible impact on women’s well-being.
As a law student, she experienced firsthand the stress and burnout plaguing high-achieving women. She realised that the supplement industry failed to offer a solution that was both science-backed and tasted good.
This frustration led to Moodi, a wellness brand that supports women’s mental and physical well-being through functional, science-backed products. The early days were challenging; despite her academic and
professional accolades, she was stepping into an entirely new industry with no guarantees of success.
By March 2023, Gatfield-Jeffries had pitched Moodi internationally at the WBENC National Conference in Nashville. Over the next few years, the brand expanded rapidly. The product range grew to include AM and PM blends pre-and probiotics, as well as limitededition seasonal flavours.
Earlier this year, Moodi’s Pre + Probiotic Soda entered the Foodstuffs market. It was so popular that the retailer had to impose purchasing limits. Today, one in 30 New Zealand women use Moodi products, and the brand has amassed a loyal following of over 100,000 customers. n
rotea katu-smythe
beauty and personal care, foodstuffs north island, category manager
Rotea Katu-Smythe has constantly evolved throughout her career in the FMCG industry. The industry's dynamic, ever-changing nature has provided her with numerous growth opportunities.
It all started when she was at camp with the daughter of the owner of a local New World store, Dick Hubert. She had dedicated herself to the meal preparations and ensured the campsite was spotless. Hubert noticed her efforts and offered her a job when she turned fifteen.
Later, Katu-Smythe moved to Nelson with her partner to study and worked part-time at Big Fresh Nelson and Farmers. Big Fresh Nelson was rebranded to Woolworths and moved to Auckland as the National Administration Manager for Produce at Woolworths New Zealand.
From there, she transitioned to Foodstuffs Auckland, where she has held various positions, from space management to category manager,
gaining experience in almost all portfolios, except liquor and chilled and frozen.
“Over the years, I have been a part of numerous project teams and have grown into a senior role within the company. I’m motivated by the drive to continue growing and challenging myself,” said Katu-Smythe, category manager - beauty and personal care at Foodstuffs North Island.
“With each new opportunity, I find inspiration in setting new internal records, learning new things, and positively impacting the people around me.”
Reaching the 20-year mark in her career has been an incredible journey of growth, learning, and dedication. Over the past two decades, she has had the privilege of contributing to Foodstuffs, collaborating with talented individuals, and achieving milestones that have shaped her professional path.
From overcoming challenges to seizing
opportunities, Katu-Smythe said that this milestone reflected the passion and perseverance that have driven her to continually push boundaries and make a meaningful impact.
“I look forward to what the next chapter holds as I evolve and make a difference in FMCG.”
To those starting in this industry, KatuSmythe said that building relationships was key. Open, honest conversations foster trust and collaboration, allowing work to be completed more efficiently and effectively for everyone involved.
“FMCG is fast for a reason. Embracing change opens up new opportunities, and those who adapt quickly will seize them first.”
shannon sutherland business Consultant
Shannon Sutherland’s first job as a young adult was in the food manufacturing industry.
Sutherland found it interesting because she got to work with various businesses, from cafes and restaurants to caterers and manufacturers.
When she became self-employed, she was 24 years old, so her career before this was limited to administration and sales roles.
“The food industry stuck with me, and I ended up owning a food manufacturing business for 20 years,” said Sutherland, presently a consultant at Dessert Kitchen.
Having learnt and operated from the ground up, she said that building a manufacturing business with her husband that supplies several blue-chip companies with multiple production areas has truly been a major highlight.
Learning something new, achieving goals, and making a positive impact have continued to be her motivation even after two decades in the industry.
Her advice to others was to be adaptable and embrace continual learning.
“Always hold an even keel and be consistent.”
womeninbusiness
laura feavearyear
creative jam, creative director
After university, finding a job was challenging for Laura Feavearyear due to her visual impairment. She decided to create opportunities for herself, built a portfolio and began practising freelance design, proving that her disability did not hinder her creativity.
Once she had built a portfolio of commercial work, Feavearyear started contacting companies to see if they needed a designer. Her first big break was with MediaWorks Radio, where she looked after nine radio brands. The role gave her a solid foundation in marketing, copywriting, and media planning—skills she has continued to use even today.
Feavearyear then became the Senior Creative at Mexico Restaurants, which taught her a lot about food photography.
Her first FMCG client was OOB Organic, where she worked on small projects such as updating packaging and marketing materials.
Seeking more FMCG brands led her to Dr Feelgood, where she was allowed to design the entire brand, and the project earned her an award. This inspired her to work with more food startups that needed design expertise.
For many years, Feavearyear continued working with FMCG brands, gradually taking on more comprehensive projects. As her workload increased, she decided to leap into full-time FMCG design, starting her own business, Creative Jam.
Feavearyear was inspired by Annie Dow and aspired to one day have the same level of influence and impact on young designers.
“My biggest thrill is seeing my work in people’s shopping carts and homes. I love it when someone says, “Oh, did you design that? I buy that all the time.” Knowing that I’ve contributed to meaningful products that impact people’s daily lives gives me a deep sense of purpose,” said Feavearyear.
people have questioned her capabilities. Still, she has always been driven, confident and unafraid to experiment and push boundaries, even if an idea seems wildly different from the norm.
Another major accomplishment for her has been launching her FMCG brand, Sneekico, in November 2024 by leveraging her skills and industry relationships.
“Running my brand has been an incredible learning experience. It has given me a firsthand understanding of the industry and allowed me to test ideas in a real market—insights I now bring to my clients at Creative Jam.”
She added that over the years, various
One piece of advice she would give her younger self when entering the industry would be to find a niche sooner. She always had a gut feeling that packaging design was her strength as it felt natural and exciting, but she wished she had had the confidence to start Creative Jam earlier.
“New freelancers often feel they need to take on any and every job just to pay the bills. You end up becoming a jackof-all-trades, which can be exhausting. Saying no and specialising in a niche is hard and scary, but it’s the best decision I ever made for my career.” n
it's lonely at the top but it doesn't have
to be
Running a business is one of the most rewarding things a leader can do, but it’s also one of the most isolating. Whether you’re a CEO, a business owner, or a general manager, you know the weight of responsibility that comes with making high-stakes decisions, driving growth, managing people, and staying ahead in an everchanging marketplace.
Gerry Lynch Managing Director The Real Leadership Company
Who do you turn to when you need an honest, unbiased perspective? Your leadership team looks to you for direction, and while friends and family might listen, they often can’t fully grasp the complexity of the challenges you face. That’s where a peer group comes in—a trusted circle of experienced business leaders who challenge and support one another to grow.
The Power of a Peer Group
Research shows that leaders who engage with peer advisory groups make better decisions, grow faster, and feel less isolated. Vistage, the world’s leading CEO peer advisory organisation, has been helping business leaders for more than 65 years. A recent study found that Vistage members grow their businesses at twice the rate of their competitors.
Why? Because they have a structured forum where they can step out of the day-to-day and work on their business rather than just in it. They get candid feedback from people who understand their challenges, question their thinking, and hold them accountable for taking action.
Common Challenges CEOs, Owners, and GMs Face
Every leader wrestles with similar pain points:
• Developing a strategy for growth – How do you scale without losing what makes your business special?
• People leadership challenges – Whether it’s retaining top talent, navigating underperformance, or building a strong
culture, leading people is never easy.
• Driving innovation – How do you keep up with disruption and make sure your business doesn’t get left behind?
• Making high-stakes decisions – Having a group of trusted advisers helps you test your thinking before making a move.
Why I’m Launching a Vistage Group in Auckland
After leading businesses for over ten years, I know firsthand how valuable it would have been to have a group like this in my earlier days. That’s why I’m launching a Vistage group in Auckland—an exclusive, handpicked group of curious, driven CEOs, owners, and general managers who are ready to challenge themselves and each other to grow.
If you’re a leader who values growth, is open to feedback, and wants to be part of a high-calibre group of peers, I’d love to chat.
Want to know more?
Contact me, and I’ll share how a Vistage group can help unlock both personal and professional potential.
Visit us at https://the-real-leadershipcompany.b12sites.com/ or Contact me on gerry@realleadershipnz.co.nz or 021895044
newsglobal
new multi-million dollar facility
The Arnott’s Group has opened a state-ofthe-art, multi-million-dollar manufacturing facility in Rowville, Victoria, marking a significant expansion in the company’s betterfor-you product capabilities.
sprouts farmers market to expand
This strategic growth will bring more than seven new stores to the state, reinforcing Sprouts’ commitment to providing fresh and healthy food options to communities across the Sunshine State.
coles chairman retires
Coles has announced that its Chairman, James Graham, will retire from the Board of Coles, effective the 30th of April 2025.
new noosa chocolate factory
Noosa Chocolate Factory has expanded, providing an enhanced experience for chocolate and coffee lovers in Brisbane’s city centre.
alipay x american express
American Express and Alipay have partnered to integrate global AmEx cards to the Alipay digital wallet in China, Jonathan Vaughan Burleigh, Associate Analyst, Banking and Payments at GlobalData, offered his view.
rhubard trending in the uk
Brits have gone wild for all things rhubarb with the classic dessert vegetable, now popular as a fragrance for air fresheners, washing up liquid, candles, and even toilet paper.
New Country Director of Coca-Cola Netherlands
Effective February 2025, Claire Revenu will be the new Country Director of Coca-Cola Netherlands.
20 new m&s food stores this year
Applegreen, one of Ireland’s largest roadside hospitality brands, will open 20 new M&S Food stores this year.
GLO BAL
NEW WATERMELON & STRAWBERRY FLAVOUR
Aqua Libra
Aqua Libra has launched a new Watermelon and Strawberry flavour in its infused sparkling water range, available in the grocery channel.
The packaged water category is worth GBP 2.5 billion, and the infused water category is growing by 32 percent year over year. Aqua Libra outgrew the category in value by 66 percent.
People have turned to the water category in search of low-carb drinks. Fifty-seven percent of those under 35s think drinking flavoured sparkling water is as enjoyable as a carbonated soft drink.
RANCH PIZZAS
DiGiorno and Hidden Valley Ranch
DiGiorno and Hidden Valley Ranch know that pizza and ranch isn’t just a pairing; it’s a lifestyle.
The brands have teamed up to take this obsession to the next level with two bold, ranchified pizza creations that bring the fan-favourite duo to life like never before, introducing the limitededition DiGiorno Spicy Rancheroni Thin Crust Pizza
and the reimagined classic DiGiorno Chicken Bacon Ranch STUFFED Crust Pizza.
Turning up the heat, the Spicy Rancheroni features a spicy buffalo-style Hidden Valley Ranch sauce topped with zesty pepperoni, mozzarella cheese, jalapeños, and a sprinkle of Hidden Valley Ranch seasoning on a perfectly crisp thin crust.
A SCHEZWAN CHUTNEY TWIST
Kurkure
Kurkure, the beloved snack enjoyed by Indian households for over 25 years, has teamed up with Ching’s Secret, one of India’s leading desi Chinese brands, to bring out an exciting flavour.
Indian-Chinese cuisine, known for its bold and spicy flavours, has long been a favourite nationwide. Inspired by this shared love, Kurkure and Ching’s Secret have created a snack that’s both adventurous and deeply familiar, crafted to delight fans of both brands while redefining fusion snacking in India.
ULTIMATE FLAVOUR TOUR
Heinz
The HEINZ brand has debuted its Flavour Tour line of condiments: three sauces inspired by cuisines worldwide.
Available in Mexican-inspired street Corn, Korean-inspired sweet and Tangy BBQ, and Thai-inspired sweet Chili, each sauce is a versatile
and unique fusion of flavour with the unmistakable quality HEINZ lovers expect.
The multi-billion-dollar culinary sauce market has continued to grow, with an increasing desire for globally-inspired flavours emerging as a top trend for 2025.
A JUICY POP TO PREBIOTIC SODA CATEGORY
Simply
Simply has juiced the prebiotic soda category with a fruit-forward line of beverages to support gut health and immune function.
Simply Pop has no added sugar and 25 to 30 percent real fruit juice from concentrate. Five boldly delicious flavours familiar to Simply fans include Strawberry, Pineapple Mango, Fruit Punch, Lime and Citrus Punch, which will be offered exclusively in 12oz., shelf-stable slim cans.
Becca Kerr, CEO of Nutrition, The Coca-Cola Company, said the team took a disciplined, consumer-driven approach throughout the product’s journey, from ideation to launch.
STRAWBERRY SMASH
Tango
Tango has launched its latest new ‘Editions’ flavour, Strawberry Smash, an explosion of great-tasting strawberry and pineapple flavours.
The product has been one flavour in Tango’s annual rotational flavour series, which has seen considerable success.
Previous ‘Editions’, including Tango Mango, Paradise Punch and Berry Peachy, have all been crowned number one new product development in the fruitflavoured carbonates category in their respective launch years.
The product has launched into the GBP 1.2 billion fruit-flavoured carbonates category to provide shoppers with greater choice and further strengthen the growing category.
CAPITALISING ON GROWING SPRITZ TREND
Aldi
Spritz is having a moment and deservedly so, as it’s truly the taste of summer in a drink.
Google Trends have shown that Australian search interest in ‘spritz’ has spiked 91 percent over the past two years, with ‘Limoncello Spritz’ currently trending on TikTok.
Although the Aperol Spritz has by far been the best-known, there are many variations on how to craft a drink, including ALDI’s newest Frizato Blood Orange Spritz NV 750ml.
ALDI’s newest flavour can transport customers to sun-drenched afternoons with just one sip of the refreshing, sparkling fizz with a generous orange splash and zingy finish.
NEW ZERO SUGAR PEACH
Rockstar Energy
The shopper demand for energy drinks has shown no signs of slowing down, with stimulants now worth GBP 1.8 billion, growing by over eight percent in the last year.
To support retailers in making the most of this opportunity, Rockstar Energy has launched its latest Zero Sugar addition to its portfolio this February – Rockstar Energy Zero Sugar Peach. Taste and enjoyment have been key factors for consumers when selecting a soft drink, making new and exciting flavour profiles key for attracting shoppers into the category.
harris farm markets dural, australia
Harris Farm Markets has announced the grand opening of its newest store in the Hills Shire of Dural.
The brand-new location has promised to become the go-to destination for fresh, high-quality produce, gourmet ingredients, and an authentic market experience, all within the heart of the Hills District.
The new store brought the best of Harris Farm Markets closer to the local community. As part of the launch celebrations, there were in-store events and promotions to delight customers.
Opening day featured exclusive discounts, live cooking demonstrations, and tastings from some of the region's best local suppliers, ensuring a memorable and fun experience for everyone. This Dural store will soon become more than just a place to shop; a celebration of fresh, locally sourced food.
At Harris Farm Markets Dural, the team was committed to offering a shopping experience like no other under one roof. From seasonal fruits and vegetables to an exceptional selection of over 500 cheeses and premium cuts of meat, the store has everything customers need, from everyday
essentials to gourmet indulgences.
Continuing to being more market than supermarket, the new Dural store will be a haven for food lovers, offering a vibrant marketplace experience with the freshest fruits and vegetables, quality cuts of meats, artisanal cheeses, and a curated selection of local and international grocery sourced across Australia and beyond, all at competitive prices.
"We’re excited to open our doors in Dural and become part of this wonderful community. Our aim is to offer a unique shopping experience, celebrating seasonality, sustainability, and quality under one roof. We look forward to welcoming everyone to experience the best of Harris Farm Markets," said Luke Harris, co-CEO of Harris Farm Markets.
Harris Farm Markets has also committed to sustainability by supporting local farmers through its Imperfect Picks range, offering affordable, high-quality produce that helps reduce food waste.
The team looked forward to welcoming everyone to the fresh market in town. n
Z Energy Launch Limited Edition Cheeseburger Pie
Whether you’re filling up the tank, hitting the road for an epic adventure, or stopping in for morning tea, Z Energy (Z) has you covered with the ultimate comfort food mash-up.
ZEnergy has introduced the all-new, limited-edition Cheeseburger Pie. This is a fusion of two Kiwi favourites, the classic mince pie and the iconic cheeseburger.
The new Cheeseburger Pie has been crafted with New Zealand’s Gourmet Angus beef mince, topped with cheesy mustard sauce, pickles, onions, and tangy tomato sauce, then wrapped in golden, crispy, flaky pastry.
"With Kiwis devouring around 66 million pies a year - that’s roughly 15 per person- it’s safe to say pies are a national staple. And
let’s not forget our love of a classic cheeseburger. So, what happens when you combine the two? Pure pie magic,” said Darren Rusden, head of category at Z.
"Our new Cheeseburger Pie delivers everything you love about both - Angus beef mince, cheese, mustard, and the sharp sweet tang of pickles and tomato sauce, all wrapped in flaky, buttery pastry. What’s not to love?"
The new Cheeseburger Pie is available to purchase from Z stations nationwide for a limited time until the 2nd of June 2025.
While Z Energy (Z) has been busy refreshing the in-store experience at several of its sites across the country, behind the scenes, Z has also been building on its
digital offer to bring a greater range of rewards to loyal Z customers.
Its previous loyalty programme, Pumped, focused on fuel but with Z Rewards, Z customers in New Zealand can now collect points and get treats across more of their favourite products and services, not just fuel. n
Z Energy's New Customer Loyalty Programme: Z Rewards
While Z Energy (Z) has been busy refreshing the instore experience at several of their sites across the country, behind the scenes, Z has also been building on its digital offer to bring a greater range of rewards to loyal Z customers.
While Z’s previous loyalty programme,
Pumped, focused on fuel, with Z Rewards, Z customers in New Zealand can now collect points and get treats across more of their favourite products and services, not just fuel.
“The evolution of the Z service station means, along with providing fuel for customers, we are continuing to grow our network of EV charging stations at selected Z sites and expand our grocery and convenience offers in-store,” said Andy Baird, Z’s General Manager, Customer.
“It’s important, therefore, that our loyalty offer evolves with us. Z Rewards does just that – offering customers points for almost allof their spend at Z, from fuel to food and coffee, through to EV charging.”
Not only can customers collect points through a variety of purchases, but they can
also spend them that way too.
“Customers can use their points to get treats like coffees, V, pies and sausage rolls and they’ll get money off at the pump every day, it’s good news whichever way you look at it."
Every Z service station in New Zealand has participated in Z Rewards, so customers can collect points in one Z store and spend them later in another.
Customers are automatically signed up for Z Rewards when they download the Z App. There's no cost to join, and customers can instantly start collecting points by scanning their digital Z App.
Baird added that by using the Z App, customers will also get useful updates and great deals that fit their needs and preferences.
“The aim with Z Rewards is to reward loyal customers with discounts and treats, but it also enables Z to use these insights to then engage with customers in a way that’s most relevant to them. For example, if they drive an EV, we can let them know when a new EV charging site opens near them.” n
Co-op Launches Rapid Online Grocery App, Peckish
Co-op, the UK’s convenience retail and quick commerce leader, has launched a new million-pound rapid delivery grocery app, ‘Peckish’.
In a grocery retailer first, Peckish will offer a technologically advanced service to thousands of independent retailers looking to serve their customers and communities online.
The app will enable small, often familyowned, independent grocery businesses, shops, and other co-operative retail societies to offer their local customers an online grocery shopping and delivery service.
The Peckish app has overcome barriers that independent retailers face when moving to sell online, including cost, scale and resources, allowing smaller-scale brick-andmortar retailers to have a presence online and enabling more consumers to quickly and conveniently shop local and support their high street stores.
The Co-op has made an initial GBP 1 million investment for year one on Peckish, following a successful 30-store trial last year. It has targeted an ambitious first-year signup of over 1,000 stores, with the potential to triple that by year three.
The convenience retailer is no stranger to the importance of supporting local community shopping. They have a store in every postal code area of the UK and
are clear in their commitment to investing in these communities. This has helped the areas thrive and prosper both commercially and socially, leading to resilient and durable communities for local people.
Co-op is the leading quick-commerce supermarket across all the major platforms, with more than 86 percent of the UK population having access to Co-op groceries online via its own online shop and its strategic partners.
Leveraging this expertise and the scope of Co-op scale and technology means the convenience retailer can pass this economy of scale to thousands of independent retailers to help more of them to thrive online.
Shoppers can use Peckish to choose their shop from the range of products the individual retailer has selected to put online. Retailers select the price, enabling them to match in-store prices.
They can choose whether to deliver the online orders themselves or for them to be managed through Co-op’s order management system and delivered quickly and conveniently locally through Co-op’s delivery partners, including Just Eat and Uber Direct, in as little as under 30 minutes.
“The growth and popularity of quick commerce in the UK is exceptional, as consumers appetite for a convenient grocery delivery service in as little as 30 minutes
from ordering, increases almost weekly. We are experts in running small, local convenience shops and the leading quick comm operator, and I’m excited about being able to share this expertise with all our neighbouring independent retailers, to help them extend their customer reach and services online, which in turn, can help transform their businesses,” said Matt Hood, Co-op Food Managing Director.
“We know that smaller local shops, like our own, operate at the heart of the local community life. More than a shop, they are a community hub, creating value locally through job creation, community participation and their support of local suppliers. The ‘shop local’ sentiment is strong amongst consumers, and Peckish can help more retailers connect quickly online with their customers, providing greater consumer choice locally, and promoting healthier and more viable high streets and communities.”
Peckish will link with a retailer’s EPOS system, saving manual tasks such as pricing, stock control, and management.
Retailers who sign up will receive support, including data, trends and insight from Coop’s leading quick commerce team, point of sale material, window stickers, leaflets, shelf talkers, digital and social media assets, posters and banners. n
Largest Merchant CO2 Processing Facility in Longford, Victoria
Leading gas and engineering company BOC, a Linde company, has begun supplying carbon dioxide (CO2) to the market from the region’s largest merchant carbon dioxide processing facility in Longford, Victoria.
Construction of the new facility was completed in late 2024, with the commissioning phase continuing throughout January and February.
The facility, which can produce more than 60,000 tonnes of beverage-grade liquid CO2 annually, will now support a raft of Australian industries, including medical, food processing, beverage, hospitality, and manufacturing.
Theo Martin, managing director of Linde South Pacific and head of BOC, said CO2 from the new facility would immediately positively impact Australia’s CO2 production capacity and enable it to back up the New Zealand market.
"We are excited by the opportunity our
new carbon dioxide processing facility in Longford presents for our business and customers,” said Martin.
“Capable of producing such a large amount of beverage-grade carbon dioxide annually, this plant significantly increases BOC’s national CO2 production capacity and will improve supply reliability to our customers, particularly those on the east coast of Australia and beyond.”
The Longford carbon dioxide processing facility features the latest Linde technologies and quality control processes to provide the highest standard of CO2.
The new facility is underpinned by a longterm supply agreement with the Gippsland Basin Joint Venture (GBJV), a 50-50 joint venture between Esso Australia Resources Pty Ltd (Esso) and Woodside Energy Pty Ltd.
Under the agreement, GBJV will capture and send carbon dioxide from its Longford Gas Conditioning Plant directly to BOC's new facility. n
Z U-GO in New Zealand
ZEnergy (Z) has announced it is bringing a new low-cost selfservice fuel station to customers in New Zealand.
U-GO, New Zealand’s newest fuel-only service station will open its first site in April and has aimed to offer customers great value with its fast and convenient self-service model.
“We are seeing an increasing number of Kiwi who want a simplified, low-cost fuel and go option. The U-GO network will help us meet these customers’ needs,” said Z’s GM Customer, Andy Baird.
“We’ve identified a small portion of our existing network where we believe a self-service fuel station would benefit our customers, and we are working to turn
these into U-GO branded sites. This will allow us to provide a consistent offer under one brand.”
Baird added that U-GO will bring greater competition into the self-service fuel retailer market in New Zealand, and he thought that’s great news for Kiwis.
The offer is deliberately simple – a competitive local fuel price for all U-GO customers. There isn’t a co-located shop or any associated loyalty programme or fuel cards.
While growing a network of U-GO sites has been a new initiative for Z, Baird believed there was a role for a variety of service station formats to serve the local market.
“Launching U-GO is about acknowledging there is an opportunity to evolve our offers to meet a variety of customer needs. As we grow the U-GO network, our Z-branded network will remain strong – with both brands having distinctly different offers that will appeal to different customer bases.” n
CEQ Investment Reduces Supermarket Prices
Not-for-profit remote store operator Community Enterprise Queensland (CEQ) has reaffirmed its commitment to supporting remote First Nations communities.
CEQ has taken the decision to invest a further AUD 500,000 in price reductions from now until the 1st of July 2025 to help customers with cost-of-living pressures. Effective immediately, all CEQ stores across the Torres Strait, Cape York Peninsula, in Doomadgee and on Palm Island will now mirror or better major supermarket online prices on essential grocery items, ensuring greater affordability for families and individuals living in remote Queensland communities.
The price reductions, after current discounts have been applied at CEQ checkouts, will cover a wide range of staple items, including:
• Women’s hygiene products
• Baby food
• Mince
• Chicken
• Eggs
• Milk
• Flour
• Rice
• Bread
New reduced prices for essential items in CEQ stores which match or better major supermarket prices include AUD 6 for a dozen eggs, AUD 4.48 for a 2 litre bottle of fresh milk, AUD 8.96 for 500 grams of 4-star beef mince, AUD 2.64 for a 2 kilogram bag of flour and AUD 8.56 for a 2 kilogram bag of rice.
CEQ Chairperson Joann Schmider said this initiative reinforces CEQ’s role in caring for the communities it serves.
“This significant investment further demonstrates CEQ’s ongoing commitment to ensuring that people in remote North
Queensland have access to affordable and essential groceries,” said Schmider.
“We understand the financial pressures that many families face, and this initiative aligns with CEQ’s vision of ‘Caring, every day, always’ by making a real difference in the cost of living for our customers.”
CEQ Chief Executive Officer Michael Dykes said the organisation was proud to be setting new standards in price competitiveness for remote communities. They applauded the efforts of state and federal governments to do the same.
“Matching or beating major supermarket prices on key grocery items is a major achievement for CEQ, and it highlights our commitment to reducing the financial strain on our customers,” said Dykes.
“Our investment of up to half a million dollars will ensure that families can access essential items at the best possible prices, making everyday living more affordable in remote communities. I also want to recognise our Board and Chairperson for keeping customer issues close to their hearts and taking positive action.”
Customers have been encouraged to visit their local CEQ store to take advantage of these price reductions. n
