FMCG - October 2018 by The Intermedia Group

fmcgbusiness.co.nz

L E A D I N G

I N D U S T R Y

October 2018 – Volume 5 – No 9

PLUS! ORGANIC TRENDS n WHAT'S HOT n NZ CHOCOLATE AWARDS n NEW ZEALAND’S LARGEST FMCG AUDIENCE

N E W S

contents

October 2018

Up Front

Events

Editor’s note

Industry news

43 Social Sphere Industry members spotted out and about

8 Cover story Meadow Mushrooms reveal summer inspiration labels

The Shout

Category Insights 14

Organic & Natural Trends

Desserts & Toppings

Regulars

NZ Chocolate Awards Winners revealed

Editor’s note

Industry news and insights

8 In the pink Tash McGill explores the explosion of pink drinks on the market

What’s Hot New products in store

Buy NZ Made

12 The Method(e) Approach Sparkling wine tasting notes from Cameron Douglas MS

12 Gear New technology for work, rest and play

15 Meet the winemaker Introducing some of New Zealand’s winemaking experts

22 Feature Sugar Free & Low Sugar Products 28

Health & Wellness Boost for all ages

Best in season Fresh produce

Drink pink Must-try pretty in pink products

16 Did you hear about the beer with no alcohol? Beer writer Neil Miller takes a look at the rise of zero alcohol beers

Good Business 34

Industry news

Legal advice Understanding distribution agreements

37 Export Nutty business calls for some out-of-thejar thinking 38 FGC The skilled members of the FGC

34 FMCG BUSINESS - OCTOBER 2018

[ editorial ]

Big trends, top tips and new products

id you know that New Zealand's total organic products market is valued at around NZ$600 million? Buoyed along by consumers who are demanding natural, ethical products for them and their families, retail sales of organic products are growing twice as fast as conventional products, up 8.8%*. We talked to local producers and suppliers in this fast-growing sector, to find out what’s trending and driving sales right now (see our special feature on pg 14-21). Organic exports are booming too, up 42% since 2015 to $355 million, as consumers in Asia, North America and Europe seek out New Zealand organic fruit, vegetables, dairy, meat, wool and wine, as well as natural beauty and body care products. Turn to pg 37 for our monthly export tips and find out which company is embarking on an amazing new journey. They say the key to successful exporting is this: you need to understand your story, your offering, and what makes you different, and communicate that really well. You’ll also find the latest industry news in this issue, plus sugar-free and low-sugar products, fresh produce updates, legal advice and much more. Please contact our friendly team to share your product launches, news and event photos - we’d love to hear from you! You can also join our daily conversations on Facebook, Twitter and Instagram, and subscribe to our weekly e-news via www.fmcgbusiness.co.nz. * Source: 2018 OANZ Organic Market Report Enjoy this issue,

PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 PUBLISHER Dale Spencer dspencer@intermedianz.co.nz EDITORIAL DIRECTOR James Wells The Intermedia Group Pty Ltd AUSTRALIA james@intermedia.com.au HEAD OF CONTENT Tamara Rubanowski trubanowski@intermedianz.co.nz ph: 027 278 4761 NATIONAL SALES MANAGER Joel Bremner jbremner@intermedianz.co.nz ph: 021 370 065 SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 THE SHOUT EDITOR Charlotte Cowan ccowan@intermedianz.co.nz ph: 021 774 080 THE SHOUT SALES MANAGER Sam Wood swood@intermedianz.co.nz ph: 021 256 6351 ART DIRECTOR Ryan Vizcarra ryanv@intermedia.com.au

Tamara Rubanowski trubanowski@intermedianz.co.nz www.fmcgbusiness.co.nz

HEAD OF CIRCULATION Chris Blacklock cblacklock@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SUBSCRIPTION ENQUIRIES Eclypse Lee elee@intermedianz.co.nz

fmcgbusiness.co.nz

L E A D I N G

I N D U S T R Y

October 2018 – Volume 5 – No 9

N E W S

ON THE COVER Meadow Mushrooms reveal their new summer inspiration labels on pg 8.

PLUS! ORGANIC TRENDS n WHAT'S HOT n NZ CHOCOLATE AWARDS n NEW ZEALAND’S LARGEST FMCG AUDIENCE

FMCG BUSINESS IS PROUDLY ASSOCIATED WITH

FMCG BUSINESS - OCTOBER 2018

DISCLAIMER This publication is published by The Intermedia Group Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by New Zealand and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2018 - The Intermedia Group Ltd

o t e y b d Goo s t e n n u p c i t s a l p

Remove window from cardboard and recycle separately. For more information on how to recycle please visit our website. BEEKIST.CO.NZ

NEW ZEALAND GROWN BEEKIST ® and T&G are registered trade marks of T&G Global Limited

“JOIN US ON OUR SUSTAINABILITY JOURNEY”

[ news ]

Plastic bags and straws phased out Countdown will no longer be selling Sustainability, Kiri Hannifin, says to packs of single-use plastic straws as have the entire South Island network part of its continued efforts to reduce phase out single-use plastic carrier and remove unnecessary plastic. The bags is a massive milestone for the change is expected to remove 11.6 business. “We’re really proud to million plastic straws from circulation be continuing to lead the way for and the waste stream each year. supermarkets in New Zealand when it A range of more environmentally comes to phasing out single-use plastic friendly alternatives will be available for carrier bags. customers including bamboo, metal and “With our stores using on average paper straws. around 6000 bags every day, the Meanwhile, 85% of all Countdown faster we can make this change, the supermarkets, including all South sooner we can make a difference for Island stores, will have also phased out the environment. Since we started single-use plastic carrier bags from early phasing out single use plastic carrier October, with a further 67 stores added bags in May, we’ve already removed Countdown’s General Manager of Corporate Affairs and Sustainability, Kiri Hannifin to the roll-out on 8 October. The stores 22.5 million bags from circulation,” are located throughout New Zealand says Hannifin. and include Christchurch, which will have 15 stores making the “The end of single-use plastic bags at our checkouts and online is in change in the same week. All Countdown stores in Ashburton, Napier, sight. Already, we have seen a 17% decrease in the amount of plastic Hastings, the Waikato region, Auckland’s North Shore and Timaru will bags our customers are using when they shop with us.” also make the move away from plastic on 8 October. Countdown is committed to having single-use plastic carrier bags Countdown’s General Manager of Corporate Affairs and phased out in all180 stores by the end of 2018.

Foodstuffs North Island leadership changes

Lindsay Rowles, FSNI GM Property, will take on a new role.

FOR MORE INDUSTRY NEWS FOLLOW US ON 6

FMCG BUSINESS - OCTOBER 2018

Foodstuffs North Island (FSNI) has announced changes to its senior leadership structure, which will enable the co-operative to better serve the 1.3 million New Zealanders shopping in its New World, PAK'nSAVE, and Four Square stores across the North Island every week. The announcement of a newly created GM Membership & Property role, which will combine the previous GM Retail and GM Property roles and teams into one and report directly to the CEO, is a strong signal around how important the need to meet customers’ needs are. Lindsay Rowles, previously FSNI GM Property, took on this new role on 1 October. “Lindsay is passionate about doing things smarter for our customers and business,” says FSNI CEO Chris Quin. “He has been with Foodies since 2016, and in that time has reset our property and network strategy to drive our next generation of retail.” The company took the opportunity to review their leadership team structure after recent changes, including previous GM Retail Doug Cochrane leaving his role to begin the journey to store ownership within Foodstuffs. “The new Membership & Property team will be responsible for partnering with our stores to support them in delivering the very best customer experiences,” says Quin. “FSNI has been serving customers for nearly 100 years and we’re well on the way to setting ourselves up for the next 100. Changes like this will ensure that we are future-fit and ready to help New Zealanders get more out of life.”

CHECK OUT WWW.FMCGBUSINESS.CO.NZ

[ news ]

Countdown teams up with UnionPay International

Countdown’s 181 supermarkets throughout New Zealand can now accept UnionPay cards, the major payment method for Chinese tourists, which are accepted in 170 countries and regions across the globe. This collaboration sees Countdown become the first supermarket chain in New Zealand to accept UnionPay payment options (prepaid, debit and credit cards) as well as UnionPay QuickPass — UnionPay’s contactless payment service available with UnionPay chip cards, mobile phones and wearable devices. The partnership will mean that UnionPay cardholders, tourists, students and residents in New Zealand can conveniently pay for their groceries in store. Customers who prefer mobile payment can also easily tap-and-go with their UnionPay chip cards and QuickPassenabled mobile phones. In the first eight months of 2018, transactions using UnionPay QuickPass in New Zealand grew by about 190% versus the year prior. Purchases are directly deducted from UnionPay cardholders’ RMB accounts in Chinese Yuan without any currency conversion fees. Countdown’s General Manager Operations, Brett Ashley, says: “Countdown stores across the country welcome a diverse range

(L to R) Amrit Chaitanya, Countdown National Finance Manager, Ahmed Khayyat, Countdown Auckland City Store Manager, Ms. Yi Wu, Vice President, UnionPay International and Crystal, Countdown Auckland City checkout operator.

of customers through our doors every day, and this includes the growing number of tourists from China. We want to make it easy for people visiting New Zealand to shop with us, and partnering with UnionPay is one way we know we can make customers feel even more welcome in our stores.” General Manager of UnionPay International South Pacific, James Yang, says: “UnionPay is pleased to be in partnership with Countdown as it allows us to further enhance our customer services to UnionPay cardholders in the South Pacific region, and make it easy for people from China as well as other 48 countries and regions when they’re visiting New Zealand.”

[ cover story ]

Meadow Mushrooms reveal summer inspiration labels Meadow Mushrooms’ punnet labels are set for a summertime makeover, with the mushroom producer launching a crowd-sourced design competition for four of its pre-packed mushroom varieties. Their original on-pack ‘inspiration labels’ were developed in collaboration with mushroom fans, whose favoured mushroom dishes provided themes for the labels. The upcoming summer versions were again created alongside Meadow’s online community, this time through initial voting on consumers’ favourite summer uses for mushrooms. The company then invited designers and mushroom fans to share their take on the super-food’s place in the Kiwi summer by designing new Meadow Mushrooms pre-packed punnet summer inspiration labels, using the new themes of kebab, salad, barbeque and burger. The design competition was open to established or up-and-coming

FMCG BUSINESS - OCTOBER 2018

designers and saw entrants create new labels for pre-packed punnets of large Portobello, small Portobello, white button and Swiss brown button mushrooms. From hundreds of entries, Meadow Mushrooms shared the top designs online, with its community of mushroom lovers invited to vote on which design they think should be used for the Summer Inspiration Labels. The vote was received warmly with one describing it as “A great idea to ask for your customers’ opinions in helping you choose.” Each of the designs – the top three of which are shown on the cover of this issue - received extremely positive feedback. The winning designs across all four labels were from Manurewa-based designer Sunita Ly, whose Kiwi designs resonated with fans with comments like: “I feel I just want to reach out and pick it up and put it in my trolley!” Meadow Mushrooms Marketing Manager, Mel Rushton, said: “Mushrooms are often underrated as a summer product and we wanted to find a new way for consumers to engage with our mushrooms. By enabling our fans to be a part of the design and decision making process, we hope they will be reminded of the flavoursome and healthy addition mushrooms can make to our barbeque season.” The limited edition summer pack designs will be available in leading supermarkets around the country from December. Visit www.meadowmushrooms. co.nz/news to learn more.

[ news ]

Amazon to invest billions in cashierless stores Amazon’s plan to open 3,000 cashierless stores by 2021 could cost as much as US$3 billion, according to analysts at Morgan Stanley. The e-commerce giant is believed to be considering expanding its AmazonGo stores, where shoppers simply use a smartphone to make purchases. It would also signal a bigger push by one of the world’s largest companies into the grocery sector. Amazon unveiled the first such store in Seattle in 2016 and has since announced two additional sites (in its hometown Seattle and one in Chicago). While some of these shops only offer a limited selection of salads, sandwiches and snacks, others also have a small selection of groceries. Amazon needs to invest in in-store automation technologies, cameras and sensors for the new stores, but the estimated US$3billion cost would still be a small investment in view of Amazon’s US$200 billion total 2018 retail operating expenses, said the analysts. The original AmazonGo in Seattle is said to have cost more than US$1 million in hardware alone. Adding 3,000 new stores would place AmazonGo among the biggest convenience store chains in the U.S. Source: Bloomberg

Coca-Cola Cannabis drink in the pipeline? Coca-Cola, the world’s largest soda company is considering the development of a cannabis-infused beverage, following recent excitement over the potential health benefits of cannabidiol (CBD). Several new beverages that infuse CBD with alcohol, coffee and juice tout their health benefits. A Bloomberg report claimed that Coca-Cola and a large Canadian cannabis producer were in "serious talks" to develop such beverages. However, all the buzz over CBD, which is a compound taken from marijuana that does not get the user high, is not yet fully backed up by research. The new CBD-infused beverage would not be the soda company's first mix of drugs and refreshment. Launched in Atlanta in 1886, the original Coca-Cola formula briefly contained cocaine (which was legal at the time) from coca leaves and caffeine from the kola nut. The Coca-Cola Company’s spokesperson told FMCG Business: “We have no interest in marijuana or cannabis. Along with many others in the beverage industry, we are closely watching the growth of non-psychoactive CBD as an ingredient in functional wellness beverages around the world. The space is evolving quickly. No decisions have been made at this time.”

in Nelson

Made with Natural, Real Ingredients. We're proud to be one of the most awarded Premium Crisp companies in New Zealand, and have just created our own twist on Onion - New Zealand's 3rd biggest selling flavour. This delicate balance of Gourmet Onions, Chives and Marlborough Sea Salt will definitely tantalise your taste buds... So let your cravings begin! Available instore 15 October V

VEGAN-FRIENDLY

GF GLUTEN FREE

NO MSG

NO MSG ADDED ever!

www.propercrisps.co.nz I info @ propercrisps.co.nz FMCG BUSINESS - OCTOBER 2018

Bold Flavour, Just Landed! A bold new way to enjoy Doritos flavours has just landed. Doritos Crackers deliver an intense flavour hit that packs a crunch in every bite. They are oven baked, not fried and available in four flavours - Cheese Supreme, Mexicana, Texan BBQ and Sweet Chilli & Sour Cream. RRP $2.99. Contact your Bluebird representative today!

Grown for summer chosen by fans Meadow Mushrooms’ latest limited edition mushroom packs are designed for the Kiwi summer. With new Kiwi-inspired pack designs – as voted for by mushroom fans – look out for the new kebab, salad, barbeque and burger inspiration pre-packs brightening up the produce aisle from December. Phone: 0800 687 476

Handmade Gingerbread kids Artisan Cookies Molly Woppy baked up a plan to create NZ’s best tasting gingerbread recipe, using the best quality ingredients including free range eggs and NZ butter. But what makes this product so special are the buttons which are 100% natural! No nasties, no artificial colours, no artificial flavours, no palm oil and no preservatives – a premium everyday cookie for children. www.mollywoppy.co.nz sales@mollywoppy.co.nz Phone: 09 828 6095

Ready, shredy, serve The new Beak & Sons slow cooked ‘ready-to-pull’ meats are inspired by authentic Southern American flavours, meat cuts and cooking techniques. Available in pork and beef varieties: • Ready to Pull Pork in BBQ Apple Sauce • Ready to Pull Louisiana Beef Brisket Super convenient & easy to prepare – already slow cooked for convenience, they take less than 20mins to heat, shred & serve. Available from the butchery chiller. Contact your local Alliance Marketing representative.

NEW Farrah’s Wraps New Farrah’s Italian Herb Wraps contain a mix of roasted garlic and five classic Italian herbs, making them perfect for thin and crispy pizza bases. New Farrah’s Superbeet Wraps are packed with 34% beetroot. New Zealand made and yeast & dairy free, Farrah’s Wraps all come with a ‘won’t crack, won’t split’ when rolled promise. RRP $5.50 Contact your Twin Agencies Account Manager or phone Farrah’s on 0800 327 724 10

FMCG BUSINESS - OCTOBER 2018

[ Buy NZ Made ]

eCommerce opportunity for specialty producers

here’s a growth opportunity for New Zealand food and beverage producers to beneﬁt from and it’s happening in our regions. The 2018 New Zealand eCommerce Report by New Zealand Post revealed new insights on which regions are growing fastest in the food and beverage category. When combined with what we know about where Kiwis are spending their time and their money online, it creates an opportunity for speciality and gourmet businesses. By focusing your audience development activity where there is a high pool of potential customers you increase your probability of reaching the right people in the right newsfeeds.

Four hot New Zealand regions for food and beverage growth While it’s unsurprising that 86% of online food and beverage spend is based within New Zealand, given the perishable nature of the products, what did come as a surprise is that it is the regions where sector growth is largest. Southland, Otago, Nelson and the Waikato are the hot four regions all with spending growth above 30% with a collective $90 million of online food and beverage spend in the areas. It doesn’t go into more detail as to what the drivers are, but we can guess it to be delivery convenience, frictionless browse to buy experience or simply a deeper brand relationship borne out of the newsfeed. Now that we know where the dollars are being spent, let’s look at who might be doing the spending and where you’ll ﬁnd them. Are you getting your share of the $90 million dollars spent in Southland, Otago, Nelson and Waikato food and beverage regions?

Let’s take a targeting test you might adapt and run: • There are 140,000 women on Facebook in these four fast growth regions. • There are 76,000 women on Instagram in these same regions. • What we know from New Zealand Post’s survey is that almost half of all food and beverage shoppers in New Zealand are under 44 and are likely to be female. For a spend of $35 per day, you could reach almost 100% of the above market segment within a month. Add an ‘interest modifier’ in your targeting and you could get even more specific. “Instagram has become a key part of marketing for food and grocery manufacturers. Through attractive photography, Instagram feeds provide greater context for consumers to brands and companies,” says Katherine Rich, Chief Executive of New Zealand Food & Grocery Council. Instagram has 1.2 million subscribers in New Zealand according to a survey by NapoleanCat.com, with 57% female and 85% younger than 45. Instagram are low priced newsfeed ads ‘Instagram Story’ product is getting high engagement within Instagram right now. The Buy New Zealand Made Campaign launched its ‘Making It New Zealand’ series using 60 second Instagram ‘shorts’ of the full episodes as a way to introduce New Zealanders in the regions to the series. These have performed above expectations and lead viewers to experience the full show at youtube. com/buynzmade. The first ten episodes of ‘Making It New Zealand’ are also available to watch on Instagram TV in a vertical video format at http://instagram.com/ buynzmade/channel/ . NZ Post is aiming to be a big player in online shopping. Thought leadership. Business and brand.

Ryan Jennings Executive Director Buy New Zealand Made www.buynz.org.nz

SOUTHLAND, OTAGO, NELSON AND THE WAIKATO ARE THE HOT FOUR REGIONS ALL WITH SPENDING GROWTH ABOVE 30%”

Putting it into action • Learn how to target Instagram audiences using Facebook's Ad Manager. • Download the New Zealand Post eCommerce report that includes food and beverage as well as ﬁve other categories: http://cloud. youcan.nzpost.co.nz/industry-deep-dive • Cross-reference these insights with your own customer data about who buys what products and where.

FMCG BUSINESS - OCTOBER 2018

[ gear ]

Sony Xperia XZ 2

Pat Pilcher’s monthly round up of all the tech worth knowing about, for work, rest and play.

The Xperia XZ2 packs a full HD display and feels great in hand. Powered by a Qualcomm Snapdragon 845 CPU, it’ll handle most demanding games and apps without breaking a sweat, and a healthy 64GB of internal file storage makes it ideal for those with large media collections. Add to this all-day battery life, and there’s a lot to like. Sony is the biggest camera sensor maker in the world, so it isn’t surprising that their 9-megapixel rear camera delivers peeper pleasing shots. $1,249 https://www.sonymobile.com/globalen/products/phones/xperia-xz2/#gref

Logitech Megaboom 3 Bluetooth Speaker Logitech Craft Keyboard If you spend enough time bashing away at keyboards, you start to appreciate that not all get created equally. Logitech’s Craft keyboard features beautifully back-lit sculpted keys that are easier for typing in low light. The Craft keyboard's showpiece is a knob whose functionality can be customised to perform a raft of Windows (or Mac) functions. $259 https://www.logitech.com/en-us/product/craft

FMCG BUSINESS - OCTOBER 2018

Spring is finally sprung, and now the big thaw is underway, we’re turning all dreaming of long lazy summer days spent outdoors with the BBQ. The Megaboom 3’s waterproof and near indestructible design makes it the ideal BBQ or poolside companion. Easy-touse controls on its top and a surprisingly big sound make it a no-brainer for streaming summer time sounds from your smartphone. $379 https://www.ultimateears. com/en-nz/wirelessspeakers/megaboom.html

[ gear ]

Samsung Note 9 Samsung has finally launched their superphone, the Note 9. Packing a ginormous 6.4” AMOLED display, and a whopping half terabyte of storage, and all-day battery life, the Note 9 packs a big punch. Its S Pen stylus also makes it the versatile equivalent of a digital notepad. $1,999 (512GB) www.samsung.com/Galaxy/Note9

Helsinki Bluetooth Speaker You could easily mistake the Vifa Helsinki for a small handbag (or woolly purse). It looks a lot like something found from a fashion shoot. Buried underneath its wool speaker grille is some solid sound quality. It’ll belt out music from devices connected to its 3.5mm rear jack, or Bluetooth. It’ll deliver eight hours of playback. Danish textile designer Kvadrat weaves the Helsinki's wool grille, and it comes in Willow Green, Misty Blue, Dusty Rose and Sandstone Grey. Its body is hewn out a single piece of aluminium while its leather strap is both comfy to use and stylish. $850 https://www.vifa.dk/products/helsinki/

Samsung Q9FN TV Samsung’s latest telly, the Q9FN, is finally here. Using locally dimmable backlighting and quantum-dot LCD technology delivers on-screen images that are easily the equal of OLED. Add to this the ability to work with the Samsung Smart-things platform so your telly can check up on the status of a Samsung washing machine or fridge and even the robot vacuum cleaner. $5,942 (65”) https://www.samsung.com/ nz/tvs/qled-tv/highlights/

FMCG BUSINESS - OCTOBER 2018

[ feature ]

GOOD FOR YOU, GOOD FOR THE PLANET The world is now heading in new directions, embracing organic and natural trends.

ew Zealand’s food tastes and consumer trends have changed substantially in recent years. There are a number of reasons. More health education and publicity, and better awareness of the effect of what our food can do to our bodies, is the main one. To our grandparents, and many of our parents, expert advice on the need for fibre in our diets would have left them very puzzled. What on earth was fibre? And what could possibly be harmful with a little sugar, salt or animal fat? Any connection between our diet and our health was still tenuous at best. Environmental awareness is another factor. Most of us are now far more conscious of the fragility of our environment than our parents ever were. Whether it is concern over once pristine waterways that have become heavily polluted, rain forests devastated, or the brooding menace of climate change. Perhaps the most recent factor is the realisation that most animals are sentient creatures. To some extent or another, farming them in cramped or otherwise unsatisfactory conditions causes suffering. And even when our meal is plant-based, some worry whether those sprays and agricultural chemicals that are used to grow our fruit and vegetables are really safe. Behind all these factors is the surging demand for organic food and environmentally greener products. Organic certification aims to ensure that agriculture is free range, socially responsible and grown free from synthetic pesticides, herbicides, genetic modifications, antibiotics and artificial hormones.

FMCG BUSINESS - OCTOBER 2018

Starting the day with Ceres These factors are now likely to affect our day right from the start. For instance, we are now far less likely to sit down to a cooked breakfast of bacon and sausages than generations past, preferring fresh fruit, toast or cereal. Muesli was one of the first organic products manufactured under the Ceres Organics brand in the 1990s. Founding Director Noel Josephson notes that “at the time it was a milestone that seems rather funny now when we look back at it. How could we possibly bring together all the certified organic ingredients for a muesli and ensure they were in constant supply all year around? “It was a real challenge back then but now the development and progression of the organic industry has made it much less so,” he said. “Today Ceres Organics is tackling new challenges: the disastrous impact of plastic on our oceans, wildlife and the environment. For this reason we have just relaunched our classic muesli range in home-compostable packaging – ‘home’ being the operative word. Most other compostable packaging requires a commercial facility, but this breaks down in a home compost in as little as a few months under ideal conditions.” Josephson explained that “food quality has always come first and foremost – unfortunately plastic has been the best answer to this for

[ feature ]

WE HAVE JUST RELAUNCHED OUR CLASSIC MUESLI RANGE IN HOMECOMPOSTABLE PACKAGING.” NOEL JOSEPHSON, FOUNDING DIRECTOR AT CERES

some products. However, it has always been in our consciousness that plastic contradicts other values we hold dear. “Consumer demand for less plastic is at an all-time high. You’ll find anti-plastic themes at the centre of countless current affairs shows, magazines, social media posts and conversations.” Ceres Organics values and actions were ahead of the game, pushing the company’s packaging suppliers for the past few years to come up with a better solution – just in time for all the mainstream attention. Industry and consumers coming together to address these effects on the environment is the best way forward, said Josephson. He adds: “Hopefully in another 25 years we’ll look back and think home-compostable seems nothing great because it’s so common place now. Ceres Organics will be embarking on innovations, whatever they may be.”

Refreshing summer desserts from oob At oob organic, Sales and Marketing Manager Erik Tams says New Zealanders have been making more informed decisions on how they nourish themselves and their families, reflected in the increase in demand for more simple and honest organic options. “Health and wellness trends are apparent, most notably through the growing demand for organic ice cream and frozen desserts,” he said. “Dairy-free ice cream is growing at more than 30% (IRI data MAT 19/08/18) and is most popular amongst millennials”. The latest creation by oob organic is a new dairyfree range of coconut frozen desserts that have “a delicious creamy texture and non-coconutty taste; as well as a range of refreshing fruit sorbets, an idea which is inspired by our range of organic fruits,” said Tams. “Both ranges are a welcome addition in time for summer. Flavours include mango passion coconut, raspberry sorbet, chocolate coconut frozen dessert and blueberry sorbet.” Tams says the oob crew have been producing certified organic products since 2001 and are “100% committed to honest premium products made the right way”. oob organic produces a range of fresh and frozen berries, smoothie mixes, juice, sorbets, dairy and dairy-free ice-creams available in supermarkets around New Zealand. The portfolio continues to grow with demand for more honest organic, delicious food.

FMCG BUSINESS - OCTOBER 2018

Organic milk begins to flow at Awarua On November 18, the Open Country Dairy tankers will deliver the first supply of organic milk for processing into milk powder. Its farmers have completed years of transition to become certified organic producers and the Awarua facility modifications are complete, ensuring that its flawless FSSC22000 food safety record, remains blemish-free. As New Zealand’s largest independent milk processor and the second largest exporter of whole milk powder in the world its milk powder is used in a host of applications, being re-packed into cans or pouches, or as reconstituted milk, yoghurt and used for baking applications.

Open Country Dairy CEO Steve Koekemoer

Open Country Dairy CEO Steve Koekemoer says: “We’ve grown significantly since inception and we’ve always had the same attitude, if we can’t add any value to the existing milk then it makes no sense to grow. For us, you’ll see more diversification going forward and that’s what keeps me excited; we keep changing but for all the right reasons and at the right time.” He says the decision to diversify into organic milk powder processing reflects the consumer change in attitude towards ‘clean’ products free from contaminants and pesticides. He says Open Country became aware of the opportunity to move into organics when the world market started to recognise their high quality of milk sourced from grass-fed animals and its very tough codes of food safety compliance. “We’re going to be one of the largest organic processors here and we’re very proud of our organic milk and our Awarua facility in the southern-most region, not only in New Zealand but in the world.” Open Country Organic Sales Manager Joe Clark says: “The global organic food market is growing by over 10% a year, it’s now worth NZ $150 billion globally.

R E T T E B for your sales

R E T T E B & PLANET FOR THE

Classic Muesli range gets a makeover Health and Wellness breakfast options are growing at 16% vs overall breakfast category at just 1%* New improved formulation 100% Organic, no additives, flavours, colours, preservatives, sulphites or GMOs** To see the full range of Classic Muesli and to stay in the loop with all things organic, visit ceres.co.nz

Support a move to less plastic * IRI Scan Data MAT to 24/06/2018 ** 60:40 preference new formulation vs old

[ feature ] “For potential customers, by using an organic milk in a product it gives them the opportunity to add organic to their product range. Organics is a good way to add value,” says Clark. Koekemoer says: “We’ve ensured that from a company and farmer perspective this is a long-term commitment. We have created a sustainable supply of organic milk for our customers. “I get asked ‘what is your expectation of the organic programme’ and I always reply: 100% success. Why would someone not want to buy the highest quality organic milk from one of the best places in the world to source from, in New Zealand?”

Food as nature intended

SPICERS NZ ARE EXCITED TO HAVE AN OFFERING OF FULLY CERTIFIED COMPOSTABLE BAGS AND BIN LINERS TO TAKE TO MARKET” MARK LEE, GENERAL MANAGER, SPICERS NZ 18

About 18 years ago, New Zealand small food brand Pitango distributed their first ever soup, Pitango Organic Pumpkin & Ginger Soup. Cooked in small batches by chefs using real, organic and local produce, this soup was an instant favourite with New Zealand consumers. Today, Pitango soups and meals are a staple in most NZ homes, with their original Organic Pumpkin & Ginger Soup remaining the No.1 top selling Pitango flavour. The Organic Pumpkin & Ginger Soup has remained true to the cooking method and ingredients since it first launched, with Organic Pumpkins still sourced fresh from Hawkes Bay then hand peeled and cooked in small batches by chefs. For almost two decades Pitango has been dedicated to creating fresh soups and meals that are good for you and taste great. And they always will! Pitango’s certified Organic, Pumpkin & Ginger and Minestrone soups, are available in 500g pouches found in the chiller section of supermarkets nationally. Pitango has also just released their popular Halloween themed Organic Pumpkin & Ginger Soup pack. The perfect healthy option to nourish any trick or treater! “Pumpkin is synonymous with Halloween”, comments Pitango General Manager, Mary Boulton. “We first released these thematic packs last year and they proved so popular we were encouraged to launch them again this year! We received so many positive comments; our Pumpkin & Ginger soup lends itself perfectly to the Halloween season!” Pitango Halloween Organic Pumpkin & Ginger Soup will be available in stores nationally from

FMCG BUSINESS - OCTOBER 2018

the end of September. Pitango Organic Pumpkin & Ginger soup is gluten free, dairy free, contains only 68 calories per serve and includes 4 serves of your daily vegetable requirements in every pack. It also has no added preservatives, no added sugar and is 99% fat free. For more information contact Alliance Marketing or visit www.pitango.co.nz

Compostable solution from Spicers NZ A leader in new compostable bag technology is Spicers NZ, which supplies the range of Compost Me compostable packaging to the New Zealand market. “As we further our efforts to reduce plastic waste entering our environment, Spicers NZ are excited to have an offering of fully certified compostable bags and bin liners to take to market,” said General Manager, Spicers NZ, Mark Lee. “Someone somewhere got the amazing idea of subtracting a polymer from corn that resembles the same characteristics as petroleum-based plastics,” said Industrial Packaging National Sales Manager, Kylie Taylor. “Corn starch and bioplastics won’t be around for thousands of years as will their nasty counterpart. They will break down into CO2, water and organic matter in less than 90 days under controlled conditions. “Compost Me Bags hold many global certifications, but the ones that matter most in New Zealand are the OK HOME Compost and OK INDUSTRIAL. To acquire such certifications, products must meet strict criteria: they have to biodegrade – disintegrate within six months without producing toxic material. The result has to support plant growth,” said Taylor. “At Spicers, we’ve been working hard in order to replace all petroleum-based plastics with sustainable alternatives, integrating all our products into a true environmental circular economy.”

OUR BAGS

CERTIFICATIONS

OUR COMPOSTABLE BAGS BREAK DOWN IN LESS THAN 90 DAYS!* *Under the right composting conditions.

They are made from corn starch

[ feature ] Going further on green projects “Environmental concerns are gathering pace, with particular focus on plastics,” says the Business Development Director at Brother Design, Jenny McMillan. “For marketers, packaging manufacturers, designers and the wider grocery sector, this can seem like a headache. But with a little imagination it can truly be an opportunity. After all, nobody wants to contribute to environmental pollution. Seen in a positive light, widening consumer awareness and concern affects everyone equally, creating a level playing field in the drive for something better,” she said. “At Brother Design, we’re all about giving brands a successful edge through superior design. For brands with an environmental story that means doing

everything to carry those benefits through to the packaging itself, as well the graphic design. “A recent example is our work for Living Green, a range of cleaning products based on natural ingredients and endorsed by the Natural Product Association. With natural bamboo closures and laundry scoops, a shape that touches shelves as lightly as the product touches the environment, and a bold combination of pure white with natural colours, the message it conveys is seamless,” McMillan said. “The future of packaging design for all products, not just those with an overtly green positioning, will demand deeper thinking about environmental impacts. Starting now, even through small steps, is the best way to position for further change, and it’s a strategy we’re already seeing deliver benefits. As the saying goes: the future is coming, ready or not.”

Massive OI personal care growth Organic Initiative launched the Oi Cup late last year – the first menstrual cup to be sold in New Zealand supermarkets. Co-founder and CEO Helen Robinson (ONZM), says it has been an outstanding success.

anic frozen rg o d e ifi rt e c ge of 100% A delicious ran ice cream. & s rt e s s e d n e conut froz fruit, sorbet, co

new d a free op iry tions

d certifie c organi

No nasties, no

h quality and mbers, just hig

/OobOrganic

FMCG BUSINESS - OCTOBER 2018

@oob.organi

ients.

organic ingred

nic www.oob.orga

[ feature ] “Oi has seen massive 91.8% growth in value ($2.2m up from $1.15m previous year [Nielsen to 17/6/18]) and 81.8% in unit growth, reflecting the value-add that supermarkets experience when ranging Oi products.” And she says the company will be launching more new products in the next few months. “Organic consumer products are seeing massive growth worldwide with the organic personal care market expected to grow to $25 billion by 2025,” said Robinson. “More and more women are choosing healthy and biodegradable feminine hygiene products as reflected by the 10.5 million tampons and pads purchased by Oi customers in New Zealand since our launch three years ago. “We are seeing no plastic bags in supermarkets, no plastic straws in restaurants – and now no 3326 Bro Ad FMCGs_October 2018_AW v1.pdf

20/09/18

plastic in our bodies. Oi's purpose is to remove plastic from hygiene products. We have expanded internationally and are proud to share our New Zealand heritage and products with the world,” Robinson concluded.

ORGANIC CONSUMER PRODUCTS ARE SEEING MASSIVE GROWTH WORLDWIDE” HELEN ROBINSON, ORGANIC INITIATIVE COFOUNDER AND CEO

5:23 PM

WHERE GREEN IS GOING Made from natural ingredients, with an overt environmental promise, developing the brand and packaging for the Living Green range set us an unmistakable challenge. The result was design that highlights the Natural Product Association’s endorsement, echoes the product’s light environmental touch by sitting lightly on shelf, and employs natural bamboo closures and scoops.

If you want a design partner that understands how to turn green innovation into mainstream success, contact Jenny McMillan at Brother Design. 021 193 2141 or 09 970 9892 jenny@brotherdesign.co.nz www.brotherdesign.co.nz

[ feature ]

Sugar free gum & mints for health-conscious consumers

SUGAR FREE & LOW SUGAR PRODUCTS Satisfying those sweet spots, in much healthier ways.

rocessed sugar is in the spotlight. Sugar consumption levels in some consumer sectors are setting health alarm bells ringing and the number of people suffering from diabetes globally is soaring. As a result, there has been a lot of awareness and innovation around the need 22

FMCG BUSINESS - OCTOBER 2018

to reduce the consumption of processed sugar. Shoppers now have plenty of choice and reassurance when it comes to buying decisions around sweetened foods and drinks. These categories are showing exponential growth - from stevia-sweetened drinks to healthy meal innovations and sugarfree treats.

Mentos offers choice for those looking for a sugar free treat with a range of sugar free gum and mints available in all supermarkets. Mentos recently launched its newest innovation of sugar free mints with Mentos Clean Breath. These are a unique round, three-layered mint containing green tea extract to help provide up to 30 minutes of pure breath confidence anytime, anywhere. Mentos Clean Breath is available in Peppermint and Spearmint flavours in a slimline tin which makes it perfect for the pocket, purse, car or desk drawer. Steven Young, Senior Client Manager at DKSH explains: “Mentos Pure Fresh sugar free gum has experienced phenomenal growth of +31.6%, driven through the success of the large bottle format (IRi MarketEdge NZ Grocery $ Value Growth, MAT to 12/08/18), helping to drive increased basket spend and investment in the gum category. Mentos Pure Fresh gum is not only sugar free, but also contains green tea extract for pure fresh, pure breath.” Pure Fresh is available in Spearmint and Fresh Mint flavours in the large bottle format. “Pure Fresh tins are now being replaced with the convenient pocket bottle format and available in two additional flavours: Bubble Fresh and Strawberry, which will further drive sales and category growth,” says Young. Mentos sugar free gum and mints options are great for the health-conscious – ideal when craving a sweet, but sugar free treat.

The bottle format is the biggest driver of growth within the Gum category* Pure Fresh driving growth +31.6% MAT*

Market Expansion Services by www.dksh.com

DKSH New Zealand Limited 279 Railway Road, Milson, Palmerston North 4470 Private Bag 11047, Palmerston North 4442 Phone +64 6 356 5323, Fax +64 6 356 4726 customerservice.nz@dksh.com, www.dksh.co.nz

IRi MarketEdge MAT data to 12/08/18

Market Expansion Services by www.dksh.com

DKSH New Zealand Limited 279 Railway Road, Milson, Palmerston North 4470 Private Bag 11047, Palmerston North 4442 Phone +64 6 356 5323, Fax +64 6 356 4726 customerservice.nz@dksh.com, www.dksh.co.nz

PURE FRESH POCKET BOTTLES Contact your DKSH New Zealand Limited representative for more information.

[ feature ] The growth of sugar free drinks Sugar free drinks are enjoying a “freenaissance” these days, and it’s a trend that looks set to stay. The increasing awareness of our sugar intake and maintaining a healthy balance means drinks with sugar alternatives are now the number one choice for all kinds of people. Coca-Cola’s New Zealand sales of low- and nokilojoule products have grown nearly 70% since 2012, now accounting for a third of its sales. The growing demand also means greater choice, as manufacturers produce more sugar free drinks that have zero sugar and also taste great. No matter what the occasion, lifestyle or mood, there’s now a sugar free option to suit.

The great taste of CocaCola with No Sugar The taste experts at Coca-Cola HQ in the US have been quietly working to optimise the flavour of this recipe for more than five years. Their job was to create a Coke that tastes even more like classic Coca-Cola but without any sugar – and to make the experience of drinking Coca-Cola No Sugar as close as possible to the refreshment of ‘the real thing’. With Coca-Cola No Sugar, they’ve hit upon the best tasting no sugar Coca-Cola they’ve ever made.

100% sweetened with Stevia – Coca-Cola Stevia No Sugar New Zealand was the first in the world to launch a Coca-Cola product sweetened ONLY with stevia (which is derived from a natural source – the leaf of the stevia plant) in May 2018. It’s the result of 10 years of innovation with stevia, a plant originating in South America, and 200 times sweeter than sugar. The 24

FMCG BUSINESS - OCTOBER 2018

last 10 years of continuous innovation with stevia means Coca-Cola is now able to deliver a delicious-tasting beverage perfect for those who are looking for a naturallyderived sugar alternative and who still love an icecold Coke.

The sophisticated choice – Schweppes mixers According to Nielsen research, New Zealanders, particularly millennials, are increasingly looking for products that demonstrate their uniqueness and sophistication. They’re also willing to pay a little extra for the best. Think premium products with bitter or sour taste profiles, mixed with topshelf alcohol. The Schweppes range, including Schweppes Indian Tonic Water Diet, Schweppes Dry Ginger Ale Diet, Schweppes Classic Ginger Beer Light and classic Schweppes Soda Water are all perfect examples. Overall, the mixers category grew 16% between 2012 and 2017, and the number of sugar free options means it’s never been easier for people to try out their own style.

The everyday quencher – Pump Water is the ultimate sugar free drink. Across New Zealand, sales of bottled water rose 25% each year from 2014 to 2016, and they’re still rising. Pump was one of the first brands to enter the water market in New Zealand, and as such, has been a major contributor to growth in the overall water category. Pump is one of New Zealand’s best-selling bottled waters and is bottled at the source from the Blue Spring in Putaruru.

NEW ZEALAND WAS THE FIRST IN THE WORLD TO LAUNCH A COCA-COLA PRODUCT SWEETENED ONLY WITH STEVIA”

Market Expansion Services by www.dksh.com

Fresh/Clean Breath is the #1 driver of Candy/Mint purchase* $120k support package including social media and sampling DKSH New Zealand Limited 279 Railway Road, Milson, Palmerston North 4470 Impactful floorstand to maximise awareness and sales Private Bag 11047, Palmerston North 4442 Phone +64 6 356 5323, Fax +64 6 356 4726 customerservice.nz@dksh.com, www.dksh.co.nz

*Source: Millward Brown â&#x20AC;&#x201C; December 2017

Market Expansion Services by www.dksh.com

DKSH New Zealand Limited 279 Railway Road, Milson, Palmerston North 4470 Private Bag 11047, Palmerston North 4442 Phone +64 6 356 5323, Fax +64 6 356 4726 customerservice.nz@dksh.com, www.dksh.co.nz

NEW CLEAN BREATH SUGAR FREE MINTS AVAILABLE NOW Contact your DKSH New Zealand Limited representative for more information.

[ feature ] New low sugar granolas for a healthier start to the day Cutting back on sugar is the hot topic on everyone’s lips. “Our brand new Jordans Low Sugar Granolas contain absolutely no artificial ingredients and have less than 5% sugar per bag, (2.9 grams of Sugar per 100 grams),” says Amy Harper, Senior Business Manager at DKSH. Two great flavours - Granola Cherry & Almond and Granola Almond & Hazelnut - are available from Countdown and selected Foodstuffs stores.

Locked & Loaded – sugar free and low sugar sports drinks Loaded Electrolyte Sport drinks have a range of low sugar and sugar free options, which all contain 2050MG of electrolytes to help you perform at your best. With a massive 1 litre bottle, Loaded Sports Drinks also represent great value for money in a very competitive category. “Amy Harper, Senior Business Manager – FMCG Beverages explains: “The Segment Sport Liquid

(which sits within the category Lifestyle Drinks) is growing at 1.7% (IRi MarketEdge Growth % MAT 24/06/2018), with Zero Sugar variants proving to be an ever growing choice for the health conscious. Loaded Zero and low sugar options represent and support the broader market trends in the fight to cut sugar and increase the health of our population.” DKSH supports Loaded Electrolyte Sports drinks with promotional activity, sampling and marketing, aligning with keys times of the year. Please contact your local DKSH rep to order or for more information.

Zero Sugar…. With 2050MG of Electrolytes to help you perform at your best Market Expansion Services by www.dksh.com

Market Expansion Services by www.dksh.com

DKSH New Zealand Limited 279 Railway Road, Milson, Palmerston North 4470 Private Bag 11047, Palmerston North 4442 Phone +64 6 356 5323, Fax +64 6 356 4726 customerservice.nz@dksh.com, www.dksh.co.nz

Market Expansion Services by www.dksh.com

DKSH New Zealand Limited 279 Railway Road, Milson, Palmerston North 4470 Private Bag 11047, Palmerston North 4442 Phone +64 6 356 5323, Fax +64 6 356 4726 customerservice.nz@dksh.com, www.dksh.co.nz

[ health & wellness ]

BOOST FOR ALL AGES What’s driving sales in wellness products? Here’s a quick snapshot of trends and new launches in the supplements aisle.

Get in the mood to move with Blackmores Multis

Red Seal make Turmeric more accessible

Often the biggest obstacle to getting out and exercising is having the motivation to start. Blackmores encourages your customers take a step forward on their wellbeing journey by offering actionable advice, engaging experiences and a wide range of products to help get them moving, and keep them moving! Product Manager Merilyn Nordin explains: “Within the Grocery Vitamins and Dietary Supplements category, Multis are growing at 4.8%*. Blackmores has a complete range of Multis including, Men’s Performance Multi (growing at 4.1%*) to help men perform at their peak both mentally and physically. Plus, Women’s Vitality Multi specifically formulated to aid busy lifestyles and support daily nutritional needs for energy production, stress response and a balanced mood. “The Blackmores Multi range also caters to pre-adult stages with the new Superkids Multi Chewables for 2-12 year olds to enjoy, these are 99% sugar free with a great strawberry-vanilla flavour. And for those tough teenage years, Blackmores has a Multi for Guys (growing at 10.2%) and Girls (growing at 10.5%) specifically formulated for their needs during the crucial developmental stages in life.”

Turmeric is a popular ingredient showing massive growth across supermarket categories. In the last year turmeric sales grew 732% in the supplements category, says Cyndi Mellish, Senior Brand Manager at Red Seal. “Red Seal’s High Strength Turmeric, occupies a premium position and is the number one turmeric variant in grocery, contributing $380k retail sales latest MAT,” she adds. “Turmeric is sought after by people from all walks of life, for a number of reasons, from joint comfort through to digestion. In a quest to make turmeric available to more New Zealanders, Red Seal are launching an accessible Turmeric product, in their core supplement range. Despite being a very sharp price per capsule, Red Seal Turmeric boasts a competitive level of curcuminoids – which we have found is the best measure of quality,” explains Mellish. New, Red Seal Turmeric will launch this month and with its sunshine yellow packaging, it will be hard to miss. Plus, Red Seal’s core supplements range is now showing up in its bright new packaging, increasing shopability within the range with similar products grouped by colour. This is the start of an exciting year for Red Seal, with plenty more news on the horizon.

*IRI MarketEdge MAT dollars growth data to 19/08/18.

Source: IRI, MAT to 02/09/18

Helps support womenâ&#x20AC;&#x2122;s every day energy production and antioxidant nutrition.

Contains easily absorbed forms of magnesium (amino acid chelate and citrate) which help supports muscle tension and tightness.

Helps men perform at their peak, both mentally and physically.

Always read the label use only as directed. Supplements should not replace a balanced diet. Sweetened with naturally derived ingredients. Blackmores, Auckland, New Zealand. TAPSPP2939

[ fresh produce ]

Best in season

ctober is time for the return of asparagus with courgettes and everyone’s favourite, strawberries. Californian and Mexican grapes are in full swing and are always an attractive option for consumers. Another appealing option is New Zealand soft berries, which are back and include raspberries and blueberries. Three varieties of Australian mangoes have recently appeared, including Kensington Pride that has a sweet and tangy flavour, Calypso which is sweet and juicy and the beautiful and large R2E2 that has a rich, sweet, nectar-like flavour. Mushrooms are available all year round and more than 250 varieties exist – the most popular sold in New Zealand are button, portobello, shiitake, oyster and Swiss brown. With the onset of spring in September and October, people start making the transition to a more rawbased type of eating, so hot winter vegetables are replaced with summer salads. Items like radishes, spring onions, loose-leaf spinach and celery will be in demand.

Strawberries The New Zealand strawberry season started in September and it is a good idea to take every opportunity to feature them as seasonal flushes come and go. Strawberries and asparagus are the catalyst for increased traffic flow in your produce department as consumers purchase and consume these commodities within a short window. Storage/handling: Keep strawberries cold and dry to avoid moulding and try to turn stock over quickly to ensure maximum freshness. What to look for: Choose bright-red coloured strawberries. Strawberries with white around the stem or in the centre means they weren’t picked at peak ripeness. Avoid mushy or mouldy berries. 30

FMCG BUSINESS - OCTOBER 2018

Asparagus Asparagus is a highly seasonal vegetable and is only around for 8-10 weeks, beginning this month so now is the time to take advantage and display them forefront in your store. Storage/handling: Take every opportunity to keep asparagus fresh and display standing up in 1-2cm of water if possible. What to look for: Choose straight, firm and green stems. Select fresh, clean product with trimmed ends and a minimum of white butt. Fresh asparagus is ‘squeaky’ when the spears are gently rubbed; old asparagus is rubbery and doesn’t squeak.

Courgettes New Zealand grown courgettes are in the peak of their season so the time to buy and display is now. They are also known (by the Italian word) as zucchini. They are usually green-skinned but there are also yellow-skinned varieties that are not so readily available. Storage/handling: Courgettes need to be handled with care as they are easily damaged and can be cut and bruised easily. Softness in courgettes is a sign of deterioration. What to look for: Look for a moist stem end and a slightly prickly yet shiny skin as indicators of freshness. Courgettes are at their best when they are about 16-20 cm long.

STRAWBERRIES AND ASPARAGUS ARE THE CATALYST FOR INCREASED TRAFFIC FLOW IN YOUR PRODUCE DEPARTMENT”

United Fresh has over 27 years’ experience supporting and promoting the fresh produce industry in New Zealand and providing leadership on pan produce issues. For further information or to become a member of United Fresh, visit www.unitedfresh.co.nz

w Pa ck ed

it h

34%

OT BEETRO

N o ru le s re ci pe s

Talk to your Twin Agencies representative for more information on these two new products.

SWEET TREATS What’s popular in desserts and toppings? Here’s a quick snapshot of new arrivals for summer.

ith summery weather on the horizon, most people’s thoughts will be turning to refreshing cold desserts, or warm ones that complement

them well. I Love Pies have added ready-made frozen pastries to their range, offering a convenient shortcut for tarts and creative baking projects. There’s also an exciting new baking range from Donovans, well-known for their Kiwi-themed boxed chocolates, which are popular gifts for Christmas and any occasion. For a quick sweet treat on-the-go or an instant dessert in your desk drawer (for a well-deserved break on a busy day), the new KitKat Gold from Nestle offers a distinct caramel flavour that is precisely balanced with KitKat’s unique wafer and smooth white chocolate. Look out for innovative new 32

FMCG BUSINESS - OCTOBER 2018

desserts and ice creams arriving for summer, but don’t forget popular, iconic best-sellers either when stocking up the freezer. At this year’s New Zealand Ice Cream Awards, Tip Top Ice Cream’s Boysenberry Ripple Ice Cream scooped the pool winning the Standard Ice Cream Category and 2018 Supreme Award. It’s the fourth time this product has won the Supreme Award. The judges said the product “had great creamy texture and true to fruit boysenberry flavour and for a standard ice cream, it just continues to deliver.”

Steeves Maple Toppings Many popular desserts will benefit from the addition of the delectable range of toppings on the market here. One example is DKSH’s Steeves Maple Toppings range, available now in Butter, Blueberry and Strawberry flavours – “the perfect addition for desserts

[ category insights ] such as ice cream, pancakes and waffles, or great when used as a sweet substitute for baking,” said Brand Manager Kristen Mead. “With total Toppings Category up 8.9% (IRI MarketEdge Growth % MAT 24/06/18), Segments Liquid Topping up 9.1% and Maple Syrup up 11.4% (IRI MarketEdge Growth % MAT 24/06/18), these new products are on trend with NIELSEN DATA

the category growth,” she said. Made with natural original Canadian maple with no additives or preservatives, Mead said the Steeves Maple Toppings range are “the ideal dessert and breakfast topping. Steeves will continue to support our brand in the New Zealand market with promotional activity aligned with key times of the year.”

Total Supermarkets - MAT to 09/09/2018 Val Sales

Val % Chg YA

Total Ice Cream & Frozen Desserts

242,361,078

10.5

Ice Cream

214,228,507

12.9

Ice Cream (Traditional)

182,754,162

11.5

25,145,641

22.6

Other

2,851,711

8.6

Sorbet

2,241,803

60.8

Frozen Yoghurt

1,235,190

-6.1

Frozen Desserts

28,132,571

-4.9

Dessert & Ice Cream Toppings

13,332,614

8.3

Water Ice

STEEVES MAPLE TOPPINGS RANGE ARE THE IDEAL DESSERT AND BREAKFAST TOPPING” KRISTEN MEAD, BRAND MANAGER

The FMCG Business team endeavours to produce a monthly snapshot of category news and highlights, based on information from participating clients, plus a table of the freshest Nielsen data available at time of print. If you wish to showcase your products in upcoming category reports, please email jbremner@intermedianz.co.nz .

MAPLE FLAVOURED TOPPINGS Perfect for:

PANCAKES WAFFLES ICE CREAM And much more ...

FMCG BUSINESS - OCTOBER 2018

[ good business ]

Major fresh produce traceability project underway in NZ

In light of the recent shocking Australian strawberry tampering event, the New Zealand produce industry is taking every action possible to reassure customers their safety systems are robust. United Fresh is the New Zealand pan-produce organisation that is currently leading a major New Zealand-led project reviewing traceability systems in our produce sector. United Fresh President Jerry Prendergast says the New Zealand

fresh produce industry has systems in place to assess risks to the food supply and to ensure it is managed. This includes secure packing and distribution facilities as well as regular assessment of the supply chain processes. “These risk mitigation strategies need to be reviewed regularly and cover all steps in the supply chain,” he says. The project started this year and will continue for three years. It is co-funded by the Ministry for Primary Industries’ Sustainable Farming Fund and involves working with the fresh produce industry to ensure effective traceability from paddock to plate. Prendergast says the United Fresh project reinforces the need to work continuously on defending the integrity of our food supply systems. Fresh produce is being traced from harvest through to retail store with a view to strengthening our industry wide traceability systems. “The current tampering in Australia, whether copycat or worse, is a major concern and we support the efforts of all of the industry and authorities both here and in Australia in dealing with these issues. “We want to re-iterate this is an Australian strawberry issue, there is no connection to New Zealand-grown strawberries,” says Prendergast. As an extra precaution and following advice from public health authorities in Australia, customers should cut up any existing Australian strawberries they may have at home, before eating them. Information about this project is available on https://www. unitedfresh.co.nz/technical-advisory-group/sff

France declares war on plastic France plans to introduce a penalty system in 2019 to increase the cost of consumer goods with packaging made of non-recycled plastic. This is part of a pledge to use only recycled plastic nationwide by 2025, said an environment ministry official. The move is one of several to be implemented in coming years, including a deposit-refund scheme for plastic bottles. Under the new plan, products with recycled plastic packaging could cost up to 10% less, while those containing nonrecycled plastic up to 10% more. The French government also aims to increase taxes on burying trash in landfills while cutting taxes for recycling operations, hoping to address the growing problem of tonnes of plastic finding its way into oceans. Plastic production has soared more than 40% globally over the past 10 years, mainly for packaging. France has already outlawed single-use plastic bags in supermarkets unless they can be composted, hoping to encourage people to shop with their own bags. At least two big supermarket chains in France have also said they will stop selling plastic straws in the coming 34

FMCG BUSINESS - OCTOBER 2018

months, ahead of a new law banning plastic straws by 2020. The European Commission also wants to sharply cut down on single-use plastic objects, announcing new rules requiring the use of alternative materials and incentives for businesses.

[ good business ]

Countdown’s Quiet Hour wins an award Countdown’s Quiet Hour has been recognised for its efforts to help educate the community about autism - Kirsten Dinnan from Countdown Marton received the Geneva Healthcare Industry Award. The award is part of Geneva Healthcare’s annual Pillars Awards and recognises those who go above and beyond to help make a difference and empower communities despite age, disability, illness or injury. Dinnan and the Countdown Marton team were praised for their fantastic effort for implementing the Quiet Hour and helping to bring light to the issues faced by customers or their family members who are impacted by autism. “I’m delighted to have won this award and am really proud to work for a company like Countdown that gave me the freedom to bring this initiative to life,” says Dinnan, who is now the Store Manager at Countdown Wanganui. “We always want to provide a shopping environment where our customers and team feel really welcome, safe and comfortable.

We’d heard of dedicated low-sensory shopping times overseas and one of our Countdown Marton team members, who has first-hand experience as the parent of an autistic child, suggested a Quiet Hour for Autism Awareness Week. “We’ve received overwhelmingly positive feedback, so much so that Countdown Marton has permanently set aside a Quiet Hour every week and now more Countdown stores are introducing the initiative as well. It’s amazing to know that we can make such a difference to some of our customers,” she says.

Australasia’s first shampoo bottles made 100% out of re-used and recycled plastic Committed to reducing plastic pollution, the #1 natural skincare brand in New Zealand Grocery* Essano, is proud to announce the launch of its new 100% recycled Shampoo and Conditioner bottles. The new bottles are made from rPET, which is 100% pre-used, recycled material, that is also 100% recyclable, supporting the circular economy. The new bottes are created here in New Zealand with Alto Limited and will be seen on shelf from late September 2018. To reaffirm its commitment, Essano has joined the New Zealand Plastic Packaging Declaration alongside forward thinking companies who are locally and globally committed to converting to 100% reusable, recyclable or compostable packaging by 2025 or earlier. The CEO of Mix Limited, Essano’s parent company, Craig Langley, says the business is proud to be doing its bit to reduce plastic pollution. “Each year we will repurpose 56 tonnes of pre-used plastic collected from curb side and commercial recycling that may have otherwise ended up in landfill. This is just the first step of many and we will continue to investigate sustainable alternatives.”

Essano’s new bottles also use 25% less plastic than the category average. By reducing the plastic used per bottle, Essano will remove 14 tonnes of plastic from the environment every year. Containing salon quality ingredients, handpicked by Essano’s cofounder and hair expert, Shane Young, the plant-based shampoo and conditioner formulas will remain the same, continuing to boast powerful natural ingredients such as Argan Oil, Keratin Complex, Acai Berry and Coconut Milk for beautiful, healthy hair. Each product in the range is made from a minimum of 90% natural ingredients. Essano also has one of the strongest natural Product Promises in mass retail channels in the world with No Parabens, Sulphates, Nitrosamines, DEA, MEA, Ethoxylates, PEGS, PPGS, Phthalates, GMOs, Mineral Oils or Animal Testing. Essano is available in Countdown, New World, Pak’N’Save and The Warehouse stores nationwide. *IRI MarketEdge Grocery – Natural Organic Skincare Selected, Value Sales MAT to 15/07/2018

FMCG BUSINESS - OCTOBER 2018

[ legal advice ]

Understanding distribution agreements

James Stewart is a Solicitor at Steindle Williams Legal specialising in business and commercial law. www.swlegal.co.nz

ONE SIZE DOES NOT FIT ALL FOR DISTRIBUTION AGREEMENTS”

t a high level, a distribution agreement is simply an agreement for a distributor to promote and sell products. However, due to a variety of commercial factors, one size does not fit all for distribution agreements. Distribution agreements also often involve a significant degree of reliance on the other party to perform. If you are contemplating a potential new distribution agreement, you may want to check out these key commercial considerations (together with others) before heading into negotiations.

• Term – How long should the distributor have these rights? Does the term afford enough certainty for the distributor and flexibility for the supplier. • Exclusivity - Will the distributor have exclusive rights to distribution? Will a distributor have sufficient opportunity to warrant its investment and is the supplier unnecessarily restricting itself? • Products – What products are being distributed?

Scope

Price, risk, delivery and payment terms

A key consideration will be the scope of the agreement. The scope of the agreement will factor into the distributor’s assessment of returns, resourcing and costs. For the supplier it will be key to ensure their products are being effectively promoted while also mitigating against the risk of a lost opportunity. Both parties should carefully consider: • Territory – Where can the distributor sell and promote the products? The supplier will want to ensure the area doesn’t necessarily restrict their activities and the distributor has the capabilities to service the area whereas a distributor wants to ensure it has sufficient opportunity available to it.

Often distribution agreements are from overseas suppliers looking for a means to enter the New Zealand market. In any event where goods are changing hands, consideration should be given to when they are paid for, when title passes and what happens if they are damaged before receipt. Perhaps issues of customs or duties arise. If the goods will take some time to arrive consideration should be given to when they are paid for and who should inherit that cost and risk. Pricing as always is critical and pricing models should be clear. A supplier who wants to affect ultimate customer pricing will need to be mindful of price control restrictions in the Commerce Act 1993.

Distributor and supplier obligations A distributor will likely invest significant time and resources into promoting the products and so it has a vested interest in ensuring both parties expectations and duties are clearly set out. A supplier will be relying on the distributor to perform and loses an opportunity if it does not specify its expectations and cannot remove a poorly performing distributor. Careful consideration should therefore go into the exact requirements of each party. This could be anything from whose responsible for marketing materials, ownership and licensing of IP, provision of technical expertise, warranty and return support etc. Distribution agreements are so diverse it is impossible to be exhaustive, but each party should think critically as to what it wants to achieve and document that in a clear concise way for the benefit of both parties. Given the high degree of reliance placed on the other party and the costs of getting it wrong, it is important to be clear from the outset. 36

FMCG BUSINESS - OCTOBER 2018

[ export ]

Nutty business calls for some out-of-the-jar thinking

our-and-a-half years ago, Roman and Andrea Jewell founded Fix & Fogg. Previously both lawyers, they made the choice to leave behind the corporate life and dedicate their time and energy to creating something meaningful, sustainable, and delicious. They decided to make the best nut butters. They started out at local markets and specialist shops – gift and design shops, as well as food stores. Their peanut butter was then spotted by a buyer from Wellington’s iconic Moore Wilson’s, and this marked a significant stepping stone. Production changed from the commercial kitchen at the Hataitai Bowling Club to a plant in Elsdon, Porirua, near Whittaker’s, then to central Wellington’s Eva Street where they now have a tasting window. What makes them different to your average peanut butters that you might buy from the giant brands at the supermarket is that every jar of Fix & Fogg nut butter is carefully blended and made from start to finish in their Wellington factory. “We’re completely hands-on throughout the entire process,” says Thom Brooks, General Manager. “We think our award-winning butters are so popular because people can taste the difference in a product that’s handmade by humans who care about quality.” So confident are they in their point of difference, Fix & Fogg have bravely taken their peanut butter to the home of peanut butter: the United States of America! “We’re a fast-growing business with a big dream,” says Brooks. “The peanut butter market in the USA is worth $1.8 billion. We believe there is a space for our products at the top end of this market. So, after over a year of strategising and planning, in December last year, we began selling our peanut butter on Amazon in the States. “Our strategy for Amazon was to capture

customers who buy into our peanut butter through the brand story, values, attractive premium packaging, commitment to quality, social good and unique flavours – such as our Dark Chocolate and Smoke & Fire.”

Innovative cardboard packaging Being able to ship single jars around America called for some innovative thinking. With consumers being increasingly aware of the impact of their purchases on the environment, with the likes of plastic bubble wrap, Fix & Fogg came up with a peanut butter first. Inspired by the cardboard canisters used for whiskey bottles, they created custom-made, fully recyclable cardboard canisters for their glass jars of peanut butter. This canister innovation has provided a competitive advantage over other premium brands and created the ultimate peanut butter gift. “We’ve been sent images of customers repurposing the canisters to store pens and pencils, nuts and bolts, and spare change,” says Brooks. The American market followed Fix & Fogg’s first exports into Australia, and then Singapore and the Philippines. After conquering America, I wouldn’t be surprised if Fix & Fogg ends up going all over the world, living up to the inspiration for its name – Phileas Fogg and Detective Fix from the classic 1873 adventure novel, Around the World in 80 Days. They certainly share the traits of embarking on great journeys, taking risks and trying new things. Brooks believes this is reflected in the unusual peanut butter varieties and innovative packaging, “and although we’re not quite sold in 80 countries around the world yet… maybe one day we could do just that.”

Catherine Beard is Executive Director of ExportNZ, which serves its members via regional offices throughout the country. To find your nearest office go to www.exportnz.org.nz

EVERY JAR OF FIX & FOGG NUT BUTTER IS CAREFULLY BLENDED AND MADE FROM START TO FINISH IN THEIR WELLINGTON FACTORY”

Thom’s Top Tips • What you get out reflects what you put in. You need to understand your story, your offering, and what makes you different, and communicate that really well. • Show off some innovation! New Zealand’s at the end of the world, so we need to go for quality over quantity. Some of the big peanut butter companies can make in half an hour what we make in a day. So we need a niche, interesting offering. Fix & Fogg founders Roman and Andrea Jewell

FMCG BUSINESS - OCTOBER 2018

[ FGC ]

The skilled members of the FGC

Katherine Rich Chief Executive NZ Food & Grocery Council www.fgc.org.nz

IT’S BIG BUSINESS THAT NEEDS SKILLED PEOPLE TO KEEP IT RUNNING AT OPTIMUM”

One of the privileges of working at the New Zealand Food & Grocery Council is that every day I get to talk to such fascinating people. Be they from member companies when I am out and about visiting them, related industries and businesses, or regulators and law makers, they all contribute in some way to the single most important sector of the economy. The wider food and grocery sector, of which the council represents the leading manufacturers and suppliers, contributes 60% ($31 billion) of the country’s total merchandise exports, and $34 billion of domestic retail sales. At 44%, it’s also the biggest manufacturing sector by income, employing about 400,000 people, or one in five of our workforce. It’s big business that needs skilled people to keep it running at optimum, and once a month I sit around a table with some of those people – the FGC Board. Here’s what I mean: The Chair is Tim Dean, Managing Director of Goodman Fielder NZ, and formerly General Manager of Fonterra Brands NZ; the Vice-Chair is Scott MacKay, CEO of Results for Customers. Other members are Gerry Lynch, CEO of Delmaine Fine Foods, and formerly General Manager of Mars NZ; Mike Pretty, Managing Director of Heinz Wattie’s; and Shane Webby, Director of Twin Agencies, and formerly General Manager Sales at Heinz Wattie’s. If that’s not high-powered enough, we recently welcomed three additional members, all of them country managers of global companies who bring a wealth of international experience: Christian Abboud, CEO and Country Manager of Nestlé NZ, Aurelie de Cremiers, Country Manager of L’Oreal NZ, and Elizabeth Metz, General Manager of KimberlyClark NZ. They all play a key role in ensuring FGC’s 200-plus member companies have access to the best advice, information, and opportunities – be they domestic or globally facing. They do that by enabling and supporting me and our small secretariat to work on issues of concern and interest to members and the industry, make representations to the Government, retailers, and other organisations, and act as a forum to discuss and pursue those issues. Key among that work is liaising with organisations such as retailers, the Ministry for Primary Industries, Ministry of Health, Food Standards Australia New Zealand, and the Environmental Protection Authority on relevant issues, legislation and trade practices, and leading the development of industry standards, food safety and codes of practice.

FMCG BUSINESS - OCTOBER 2018

In addition to the Board and the secretariat, the other key component is our specialised working groups. They consist of members with an expertise in areas vital to FGC and the industry: • Export Initiative – aimed at exporters and those looking to export, it provides updates and resources for members, and organises speakers and networking events. • Health & Regulatory – comprises technical and nutrition experts from the membership who advise on a range of topics, including Healthier New Zealanders Initiative, Code on Marketing to Children, Health Stars, Food Standards Code, Food Safety, and Country of Origin Labelling. • Industry Relations & Supply Chain – works with retail partners and on supply chain efficiency, runs workshops and events, and provides advice, support and advocacy to members. • Safety – consists of suppliers and retailers, with a focus on improving safety across the industry. • Membership Services – works to get for members the best value out of their membership by organising seminars, workshops, courses, networking opportunities, and our half-yearly and annual conferences. • Sales & Marketing – senior managers who represent outsourcing organisations on issues that affect the industry and its suppliers. • Talent & Diversity – focuses on making FMCG the industry of choice for careers, and helps build diversity and inclusion into members’ workplaces FGC is fortunate to have at its disposal a membership of skilled people who in turn provide a range of vital services to help the wider membership grow. It’s about members helping members. If you would like to know more about the Food & Grocery Council, visit our website www.fgc.org.nz or give us a call.

Aurelie de Cremiers, Country Manager of L’Oreal NZ

We have New Zealand’s largest FMCG audience! eNewsletter

31,300

Monthly reach

Social Media

10,300

Print Mag + eMag

14,825

Website

13,073

Monthly

Monthly page views

FMCG Business is New Zealand’s leading source of business information for the FMCG industry. Our media community consists of 69,498* industry professionals. Key decision makers & influencers include: • Supermarket owners • Directors

• Supermarket managers • Producers

In addition www.fmcgbusiness.co.nz is the online content library, and includes an extensive array of news items and content plus an internal search engine. FMCG Business also has a rapidly growing social media reach of 10,300 followers courtesy of content shared through dedicated Facebook, Twitter and Instagram pages.

The backbone of the FMCG Business brand is the magazine (11 Issues annually, print & digital). The circulation is 7,000 print copies nationally and 7,825 digital. A weekly eNewsletter is sent four times a month to 7,825 opt-in subscribers gaining a monthly reach of 31,300. Subscribers are kept up to date with the latest news, content, tips, trends, events, product releases and giveaways.

Magazine (print & emag) eNewsletter Subscribers reach Social Media followers Website page views

21% 45% 15% 19%

19% 21% 15%

Total Cumulative Audience 69,498* every month To discuss print, digital and social media advertising opportunities contact Joel Bremner - 021 370 065 - jbremner@intermedianz.co.nz

(*as at 1.7.18)

[ events ]

NZ CHOCOLATE AWARDS WINNERS REVEALED

fter intense tasting, New Zealand’s best chocolates have been named, with award-winners from Matakana to Queenstown. The top chocolates – many sharing the theme of being unique to New Zealand – use local ingredients such as Manuka honey or incorporating Kiwi favourites such as hokey pokey or Central Otago Pinot Noir. Judging was held at The Fresh Factory in Auckland in September. The panel comprised of 15 of this country’s top food experts led by Head Judge, Elle Coco (Crocker) who assessed 135 New Zealand made chocolates. The 48 medal winners consist of 15 Gold Medals, 17 Silver Medals and 16 Bronze Medals. The Supreme Award Winner was Hogarth Craft Chocolate, Buttered Toast & Sea Salt. The best Chocolate Bar Wrapper was Trade Aid’s Organic Fair Trade Chocolate Bar Range; the Best Boxed Chocolates were from Vaniyé Patisserie and the ‘Best Other Packaging’ Award went to Devonport Chocolates for their Flavours of New Zealand Collection. Gold Medal winners in the bean to bar section (chocolate makers who import cacao and make their own chocolate) included Hogarth Craft Chocolate, Buttered Toast & Sea Salt; Hogarth Craft Chocolate, Manuka Honey & Cocoa Nib; Hogarth Craft Chocolate, Sarsaparilla & Candied Orange; OCHO Limited, 100% Cacao Solomons, Bean-to-bar Chocolate Bars, Dark Chocolate Bar and OCHO Limited, 75% Cacao Fiji, Bean-to-bar Chocolate Bars, Dark Chocolate Bar. Head judge Elle Coco say: “I’m thrilled to see the talent and craftsmanship of this year’s entrants, some of whom already have

FMCG BUSINESS - OCTOBER 2018

Supreme Award and Gold Medal winners Marina and Karl Hogarth.

international recognition - and some who will no doubt gain such recognition in the future. “With such a great array of entries it’s been a real challenge determining this year’s winners. But with a panel of expert judges across the food industry, we’ve achieved the mammoth task of determining the most inspiring and worthy winners for 2018!” Winners of the Best Packaging Awards and Best in Class Awards, including the 2018 Supreme Champion (see pg 42 for details), were announced on Thursday 4 October, ahead of the NZ Chocolate and Coffee Show at The Cloud in Auckland’s CBD on Saturday 6 and Sunday 7 October. The NZ Chocolate Awards are supported by Fresh.co.nz, Intermedia NZ, Marvellous Marketing, Label & Litho, NZ Life & Leisure and Antipodes.

Supreme Award Winner Hogarth Craft Chocolate, Buttered Toast & Sea Salt.

Chocolatier Nico Bonnaud, co-owner of award-winning Honest Chocolat.

NZ CHOCOLATE AWARDS 2018 MEDAL WINNERS BEAN TO BAR Bean-to-bar Flavoured

FLAVOURED CHOCOLATE BARS

GOLD MEDAL • Hogarth Craft Chocolate, Buttered Toast & Sea Salt • Hogarth Craft Chocolate, Manuka Honey & Cocoa Nib • Hogarth Craft Chocolate, Sarsaparilla & Candied Orange SILVER MEDAL • Wellington Chocolate Factory, Coconut Milk Chocolate BRONZE MEDAL • Wellington Chocolate Factory, ANZAC Bar

GOLD MEDAL • Honest Chocolat, Manuka Honey Chocolate Tablet • House of Chocolate, Banana & Hokey Pokey organic Dark Chocolate Bar

Bean-to-bar Chocolate Bars, Dark GOLD MEDAL • OCHO Limited, 100% Cacao Solomons, Bean-tobar Chocolate Bars, Dark Chocolate Bar • OCHO Limited, 75% Cacao Fiji, Bean-to-bar Chocolate Bars, Dark Chocolate Bar SILVER MEDAL • Hogarth Craft Chocolate, Peru

Bean-to-bar Chocolate Bars, Milk

SILVER MEDAL • Chocolatier Mirams, 49% Samoan dark milk chocolate tablet

SILVER MEDAL • The Remarkable Chocolate Co, 70% Dark Chocolate, Ginger and Salted Caramel BRONZE MEDAL • Bennetts of Mangawhai, Plum Crumble • La Petite Chocolat, 56% Dark with Orange and Sesame • She Universe, Awaken Me, 58% Cacao, Caramelised Hazelnut, Cacao and Vanilla • Schoc Chocolates, NOEL • Trade Aid, SALT TOFFEE CRISP 70% Cocoa Dark Organic Chocolate

FILLED CHOCOLATE GOLD MEDAL • Choco Loco, A Currant Affair • Devonport Chocolates, Hauraki Salted Caramel Chocolate • House of Chocolate, Caramelised Hazelnut Gianduja Bonbon • Schoc Chocolates, Blackberry and Vanilla • Sublime Chocolates, Akarua Pinot Noir Bon • The Chocolate Workshop, Passionfruit Bonbon

DIPPED FRUIT & NUTS

SILVER MEDAL • Bennetts of Mangawhai, Sesame Caramel in Dark Chocolate • Bennetts of Mangawhai, Hazelnut Praline • Honest Chocolat, Espresso Martini Bonbon • Honest Chocolat and Batch 10, Honey Bourbon • Honest Chocolat, Raspberry and Pink Peppercorn Caramel • House of Chocolate, Bourbon Butterscotch Caramel Bonbon • House of Chocolate, Banoffee Bonbon BRONZE MEDAL • Aroha Chocolate, Raspberry Truffle • Bennetts of Mangawhai, Vanilla Truffle • She Universe, Open Sesame • Vaniyé Patisserie, Praline Bar

CHOCOLATE PRODUCTS INCLUDING BARK OR BRITTLE/DIPPED FRUIT & NUTS BARK OR BRITTLE SILVER MEDAL • The Remarkable Chocolate Company, Organic Dark Chocolate Bark with Roasted Almonds and Crispy Quinoa • The Remarkable Chocolate Company, Organic Dark Chocolate Bark with Marshmallow, Toasted Coconut and Raspberries

GOLD MEDAL • She Universe, Decadent Date SILVER MEDAL • House of Chocolate, Caramelised Nut Dragées BRONZE MEDAL • She Universe, Chocolate Rolled Cacao Bean

DRINKING CHOCOLATE SILVER MEDAL • Weta Coffee Limited, Weta Hot Chocolate BRONZE MEDAL • West Coast Cocoa, Peppermint Hot Chocolate • Trade Aid, Organic Drinking Chocolate • Vaniyé Patisserie, Caramelised Dark Hot Chocolate

BEST NZ MADE PRODUCT USING CHOCOLATE

GOLD MEDAL • Hogarth Craft Chocolate, Hazelnut Spread SILVER MEDAL • She Universe, Chocolate Brownie of Chocolate Brownies • Apero Cambridge, Chocolate Hazelnut Spread BRONZE MEDAL • Sweetie Pie, Chocolate Cake • Forty Thieves, Hazelnut Crunch with Organic Cocoa

FMCG BUSINESS - OCTOBER 2018

[ social sphere ]

Out & About

tes its Smokefree e Retail Centre celebra Queenstown’s Five Mil Davis, Mayor Jim ela Ang er nag Ma e Mil initiative (L to R) Five Regan Allington, r, Five Mile Manager Boult, Smokefree Bea . son Nel ly Emi Advisor Public Health South

Foodstuffs (NZ) Ltd MD, Steve Anderson, and Z’s GM of Marketing, Jane Anthony announce that their Kiwi brands are uniting to bring fuel discounts to customers.

SNAP & WIN!

PM Jacinda Ardern wit h Pip Llewellyn from Olivado at the Avocad o Conference in Tauran ga.

: Craig Rooks, m from Griffin’s iden, The winning tea hui, Krystal Ma Ka dia Na lls, Henderson Susan Wa es Tasi and Colin Jam , ele sal aa ckland. Au Susana F in s ard Aw ersity Works at the 2018 Div

Has your team moved to new premises, or been part of a fun event, great harvest, or promotional activity? Send us your favourite snapshots to be in the draw to win William Aitken & Co’s most popular products, including Lupi Olive Oil from Italy with a range of flavours from the Classic Special Selection and Organic Extra Virgin Olive Oil to the Extra Mild and Azalea Grapeseed oils. All in brand new bottle designs, which have been very popular. Plus Crespo Olives from Morocco and some classic Sun-maid raisins from California.

Just email your high res image with a caption to trubanowski@intermedianz.co.nz FMCG BUSINESS - OCTOBER 2018

www.theshout.co.nz October 2018

Awarded New Zealand’s best beer PLUS PINK DRINKS n ZERO ALCOHOL BEER n SPARKLING WINE NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

[ editorial ]

The power of pink

CONTENTS October 2018 4.

Industry news and insights

Moa Southern Alps White IPA crowned champion at Brewers Guild Awards Plus other Champion and Trophy winners

Counting down to The NZ Cider Festival Get your tickets to the cider extravaganza happening this November

In the pink Tash McGill explores the explosion of pink drinks on the market

www.theshout.co.nz October 2018

The Shout Editor Charlotte Cowan

IF THERE’S one beverage trend that has really taken off this year, it’s pink drinks. From rose-hued gin, to blush beer, to pink syrups and, of course, Rosé, consumers just can’t get enough of a pretty pink drink. And before you say it, it’s definitely not just for women or Millennials. According to the IWSR: “The power of pink continues to influence alcoholic drinks innovation, crossing category, generational and gender boundaries”. So this issue we’re jumping into the pink abyss! Tash McGill takes a look at the explosion of the category in In The Pink on pgs 8-10 and we share a few of our fave pink offerings on pg 11. But if the power of pink just isn’t for you, what about zero alcohol beer? Yes, it may seem a little odd to down a cold brew with no alcohol to be found, but major players such as Heineken believe there’s a big market for 0% beer, so Neil Miller finds out more on pgs 16-17. Plus, don’t forget to check out the winners of the Brewers Guild of NZ Awards 2018 on pg 6. For more from The Shout NZ, head over to Instagram and Facebook and follow us @theshoutnz and you can sign up to our fortnightly eNewsletter at www.theshout.co.nz. See you next month!

Awarded New Zealand’s best beer PLUS PINK DRINKS n ZERO ALCOHOL BEER n SPARKLING WINE NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

11. Drink pink Must-try pretty-in-pink products 12. The Method(e) Approach Sparkling wine tasting notes from Cameron Douglas MS 15. Meet the winemaker Introducing some of New Zealand’s winemaking experts 16. Did you hear about the beer with no alcohol? Beer writer Neil Miller takes a look at the rise of zero alcohol beers

On the cover: Moa Brewing Company Founded in 2003 by Josh Scott among the vineyards in the world famous winemaking region of Marlborough, Moa Brewing Co. is the largest New Zealand-owned brewer with more than 1,600 New Zealanders as its owners. Moa offers accessible craft beers in both the Classic and Reserve ranges. For more on Moa’s recent win at the Brewers Guild of NZ Awards, head to pg 6 and for contact details, visit www.moabeer.com

Editor’s picks

Gordon’s Premium Pink Distilled Gin If there’s ever a reason for a spring gin cocktail, it’s this. The new pink gin from Gordon’s has all the usual Gordon’s flavours, plus added sweetness from raspberries, strawberries and tangy redcurrants to make the perfect blush beverage. For more perfect pink drinks, take a look at pg 11. Akarua Central Otago Brut NV There really doesn’t have to be a reason to crack a chilled bottle of bubbles, and this Akarua fizz is one of our favourites. A Pinot Noir and Chardonnay blend from Brannockburn, it’s a fresh aperitif style of sparkling wine that’s perfect for any occasion. For more delicious bubbles, head to Cameron Douglas’ tasting notes on pgs 12-14. Heineken 0.0 With 0.0% alcohol, Heineken 0.0 is a refreshing brew which looks like Heineken and tastes like Heineken – but is twice brewed and fermented with 100% natural ingredients before having alcohol gently removed. Take a look at Neil Miller’s story on pg 16-17 for the lowdown on zero alcohol beers. MANAGING DIRECTOR-PUBLISHER Dale Spencer dspencer@intermedianz.co.nz PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136

EDITOR Charlotte Cowan ccowan@intermedianz.co.nz ph: 021 774 080 SALES MANAGER Sam Wood swood@intermedianz.co.nz ph: 021 256 6351

FMCG BUSINESS: THE SHOUT - OCTOBER 2018

[ news & industry insights ]

Dates set for ProWein Pic credit: Messe Düsseldorf/ctillmann

PROWEIN HAS announced that ProWein 2020 will take place from March 15-17, 2020 in Düsseldorf. Those working on a shorter horizon can start planning for the 2019 fair, to be held from March 17–19 next year. The 2019 fair will be a special 25th anniversary edition of this industry-only trade event for wine and spirits. Roughly 6,800 exhibitors from around the world are expected to take part next March. All relevant winegrowing regions will be represented, as will nearly 400 spirits makers. ProWine China will be taking place from November 13-15, 2018 in Shanghai. The next ProWine Asia is scheduled for May 7–10, 2019 in Hong Kong, followed a year later (March 31 – April 3, 2020) by its sister ProWine Asia event in Singapore. For more information, visit www.prowein.com.

What’s on October 6-7 The Chocolate & Coffee Show Shed 10, Auckland www.chocolatecoffeeshow.co.nz October 15-17 Marlborough Wine Show Marlborough www.marlboroughwineshow.co.nz October 21 First Light Wine & Food Festival Gisborne www.firstlightwineandfood.co.nz

Toast Martin

borough

November 3 New Zealand Wine of the Year Awards dinner TSB Arena, Wellington www.nzwine.com

November 2-11 F.A.W.C (Food & Wine Classic) Hawke’s Bay www.fawc.co.nz

November 10 The Dunedin Craft Beer & Food Festival Dunedin www.dunedinbeerfest.co.nz

November 3 The New Zealand Cider Festival Nelson www.nzciderfestival.co.nz

November 18 Toast Martinborough Martinborough www.toastmartinborough.co.nz

This beer looks a little green…

Dylan Firth Executive Director, Brewers Association of New Zealand

MAKING BEER is a pretty energy-intensive process, not only for those brewers sweating over a hot mash-tun but also in the energy required to produce that fine amber liquid we so enjoy. This is why more and more breweries are incorporating sustainable elements into their operations. Sustainability comes in many forms: social, environmental, economic and has come to be expected from consumers who are looking for businesses to show some real social and environmental responsibility. An effective way to improve in this area is through annual stocktakes and sustainability reports. For many businesses this used to be a box ticking exercise but now there are some real and effective initiatives being undertaken. From CO2 emission reduction and decreased water use, through to moderate consumption initiatives and internal health and safety, many breweries in New Zealand are lifting their game. Take DB, for example, who last year reported 104 tonnes of glass diverted from landfill to roading and construction projects through their DB Export sand initiative, or their reduction of CO2 emissions by 47% since 2008. The Fermentist Brewery in Christchurch has also taken it to another level with a range of initiatives to reduce the carbon footprint including: solar panels for a proportion of electricity usage and hot water heating, composting, waste minimisation, rain water harvesting and recycling to reduce and limit waste going to landfill. We have seen the public groundswell for plastic bags out of supermarkets and straws out of bars, who knows what consumers will turn their gaze to next? If it’s something your business relies on now it could be hard to phase out quickly. I would urge brewers and hospitality businesses out there to look at their own processes with an operational lens which incorporates sustainability, so it becomes part of your everyday activities. Not only will you be doing some social and environment good, you will likely save money long term and your customers will welcome it with open arms.

FOR MORE INDUSTRY NEWS FOLLOW US ON 4

FMCG BUSINESS: THE SHOUT - OCTOBER 2018

CHECK OUT THESHOUT.CO.NZ

[ sponsored news ]

Winners of the 2018 NZ Whisk(e)y Awards (The Drammys) announced AS THE principal sponsor of the 2018 New Zealand Whisk(e)‌y Awards, ‘The Drammys’, Super Liquor is excited to announce this year’s winning whiskies. The Drammys were created to showcase the best whiskies from around the world in the New Zealand market, including international whiskies but also local distilleries, with an objective to drive awareness for the category. The Drammys kicked off with an impressive submission list of 110 whiskies globally, from Scotland, Japan, America, Canada, Australia, Ireland and New Zealand. The judging took place in August with an experienced judging panel of distillers and international brand ambassadors. With a vast range of whiskies entered, they were split into nine categories based on their characteristics. The calibre was very high this year, with a total of two Gold Medals, nine Silver Medals and 33 Bronze Medals.

Award-winning whiskies will have the opportunity to proudly display either a Gold, Silver or Bronze medal from The Drammys on their whisk(e)y bottles. Gold Medal winners will be featured in Super Liquor’s marketing campaign in the lead up to Christmas. “After the huge success of this first year of The Drammys, with the range of whiskies judged and medals awarded, we are excited to see the growth of this category in the New Zealand market,” says Bryan Cherry, Marketing and Merchandising Manager for Super Liquor Holdings. To congratulate the award-winners of the first year of The Drammys, join the inaugural The Drammys New Zealand Whisk(e)y Awards Celebration. This will be held in October 2018 in Auckland, and will be a chance to taste the amazing award-winning Whiskies from each category. Register your interest by emailing: whiskyawards@ superliquor.co.nz. Details for The Drammys New Zealand Whisk(e)y Awards 2019 will be announced in February 2019, which will include a line-up of International and New Zealand judges, masterclasses and an awards event. For any feedback or information please email: whiskyawards@ superliquor.co.nz or visit nzwhiskeyawards.co.nz. Congratulations to the award winners and thank you to the many suppliers who presented the brands, the Judges and Principal Sponsor for the inaugural Gold Medal winner Lagavulin Single Malt NZ Whisk(e)y Awards 2018.

Gold Medal winner GlenDronach Parliament 21YO

The award winners Category: Scotland Peated Gold Medal Lagavulin Single Malt Lagavulin Single Malt Scotch Whisky is created atop a beautiful, weather-beaten and wildly romantic island, deriving character from the rough conditions, peaty water supply and the heavily peated barley. An unusually long fermentation and maturation and the slowest distillation of any Islay malt delivers a full intense experience. Silver Medals Kilchoman Sanaig Port Charlotte Islay Barley 2011 Laphroaig Select Cask Laphroaig Quarter Cask Bronze Medals Benriach Birnie Moss Benriach 10YO Curiositas Port Charlotte 10 Scottish Barley

Category: Scotland Aged 15 years+ Gold Medal GlenDronach Parliament 21YO Named ‘parliament’ after the colony, or ‘parliament’ of rooks that nest in the trees overlooking the distillery for almost 200 years. Created by combining the finest Oloroso Sherry butts and Pedro Ximenez Sherry puncheons, this sublime Sherried single malt is bottled at 48% ABV. Bronze Medals Johnnie Walker Platinum Balblair 1991 Vintage GlenDronach 18YO Allardice The Balvenie Doublewood 17 YO Glenfarclas 21YO Benromach 15YO Category: Scotland 8-15 YO Silver Medal Bowmore 12YO

Bronze Medals Auchentoshan 12YO GlenDronach 12YO Bowmore 15YO Talisker 10YO

Irish Whisky Connemara Original

Category: Scotland Blended Silver Medal Johnnie Walker Black Bronze Medal Chivas Mizunara Category: Scotland Single Malt Bronze Medals Glen Grant 10YO Tamnavulin Double Oak Glenfiddich Project XX Category: International Irish Silver Medal Bushmills 10YO Bronze Medals Jameson Black Barrel Jameson Caskmates IPA Jameson Cooper’s Croze Glendalough Double Barrel

Category: International USA Bronze Medals Jack Daniel’s Single Barrel Maker’s Mark 46 Woodford Reserve Double Oak Woodford Reserve Rye Category: International Aged Bronze Medal The Quiet Man Single Malt 12YO Category: International World Silver Medals Thomson Two Tone Thomson Manuka Smoke Single Malt Bronze Medals Crown Royal Mars Iwai Mars Iwai Tradition 23rd Street Hybrid Whisky Thomson South Island Peat Single Malt

FMCG BUSINESS: THE SHOUT - OCTOBER 2018

[ news ]

MOA SOUTHERN ALPS WHITE IPA CROWNED CHAMPION AT BREWERS GUILD AWARDS the moment,” he says. Moa has shown leadership in craft brewing for 15 years and say the secret to success is being agile as consumer drinking habits change and evolve. “Currently, we are seeing a continued trend for Kiwis to drink less but better beer and move away from the idea that one beer Brewer Dave Nicholls (centre) holding the trophy will fit with all occasions,” says Nicholls. NEW ZEALAND craft brewer Moa has “As consumers are becoming more taken home the overall Champion Beer educated about the beer they drink they Award, the highest award for individual are looking for more beer, with their Southern Alps White IPA at variety and while the the Brewers Guild of NZ Awards 2018. hop flavour is on Officially entered as a Pale-Americantrend right now, we Belgo-style Ale, the beer is a perfect predict that beers marriage between a Belgian Wit and an with traditionally low American Strong Pale Ale. ABV - like Summer Moa’s Head Brewer, David Nicholls, first Ales, Milds and brewed the White IPA in 2013 as a one-off Berliner Weisse for Nelson-based MarchFest and because - will become of its popularity, the beer quickly became a more popular. full-time member of the Moa Range. “The challenge “We are both humbled and excited to is to expand make what was judged the best beer at on ranges of the awards,” says Nicholls. “It’s in the exact beer that are same format and the same brew that regularity consumers can buy off the shelf right now.” consumed Brewed with Vienna and Pale Wheat and educate malts and dry hopped with a blend of consumers Nelson Sauvin and Citra hops, the Southern on what good Alps White IPA has a strong citrus and fresh beer lemongrass aroma. Its depth of complex tastes like,” flavour comes from the use of Belgian ale he says. yeast and coriander for spicing. In addition The White IPA also won a Gold trophy in to winning the the US Ale category alongside the overall overall award, Champion award. Moa Brewing Executive Chairman of Moa, Geoff Ross, Company says winning such an award is testament scooped 1 to Moa’s great team and expertise lead Gold, 1 Silver by David. “It’s also a reflection of the and 6 Bronze momentum that Moa has in the market at Medals.

FMCG BUSINESS: THE SHOUT - OCTOBER 2018

Brewers Guild of NZ Awards 2018 Champion winners:

Gladfield Malt Champion New Zealand Exhibitor Bach Brewing Company Cryer Malt Champion New Zealand Beer Moa Brewing Company NZ Hops Champion Large New Zealand Brewery Lion BSW Enpac Champion Medium New Zealand Brewery Parrotdog Kegstar Champion Small New Zealand Brewery Fork Brewing Enpac Champion New Zealand Manufacturer Steam Brewing Bitani Australia Champion International Brewery Samuel Adams Trophy winners: International Lager Lion BSW - Speight’s Triple Hop Pilsner New Zealand Lager DB - Monteith’s Original Ale British Ale Lion BSW - Mac’s Sassy Red European Ale Kereru Brewing - Feijoa Weisse US Ale Moa Brewing Company - Moa Southern Alps White IPA Pale Ale Bach Brewing - Billfish APA Strong Pale Ale Lakeman Brewing - Hairy Hop Stout & Porter Boundary Road - Jack the Sipper Wheat & Other Grain Lion BSW - Mac’s Great White Flavoured Aotearoa Breweries - Mata Cola Cuz Specialty, Experimental, Aged, Barrel, Wood-Aged 8 Wired Brewing - Lokomotiv Merlot Cider and Perry Zeffer Cider Company - Demi-Sec Fruit or Flavoured Cider or Perry Good George Brewing - Good George Doris Cider Packaging Sprig & Fern Brewery - Sprig & Fern Range For the 2018 catalogue of results, visit www.brewersguild.org.nz

[ event news ]

COUNTING DOWN TO THE

NZ CIDER FESTIVAL THE NEW Zealand Cider Festival is just a month away and this year it’s bigger and better than ever. Returning for the third consecutive year and with more cider makers than ever before, The NZ Cider Festival is the perfect place to relax with friends and family, and enjoy the Nelson sunshine. There will be live music from the likes of The Slacks, Sun City Soul and Miles Calder, as well as a range of informative talks and a selection of games for all ages. Typically made with just apples and yeast, cider makers are able to produce a whole array of different styles: pale or amber; sweet or dry; still or sparkling. It can also be flavoured with fruits, spices and all sorts of other delicious ingredients, and its versatility is just one of the reasons why cider is gaining popularity. Heritage? Perry? Scrumpy? There is a whole world of cider out there, and there is so much to learn; how it’s made, what it’s made from and how best to drink it. Gabe Cook aka ‘The Ciderologist’ is our global cider guru and has spent the last decade working across the globe in the cider industry; first in the UK, then New Zealand and now all around the world. Not only will Gabe be leading some of the talks on the day, he will also be involved in the lead up to the festival. For the very first time in 2018, Nelson will be hosting a selection of ‘Cider Festival Fringe Events’, which will stretch out the cider experience even further. Between 31st October and 4th November there will be a range of activities, from Gabe Cook’s sensory tasting sessions to cider cocktail making classes with the award-winning team at Cod & Lobster Brassiere. After a sell-out event last year, you don’t want to miss out on a day spent listening to chilled live tunes and learning about cider whilst sipping on a wide range of samples and tasting local artisan food. Packed with fun for the whole family, make sure you come to visit the unique historic Founders Heritage Park for New Zealand’s only festival dedicated to cider. Tickets available from just $28+ booking fee (includes a souvenir glass). For more information, visit www.nzciderfestival.com

Cider cocktail making classes with Cod & Lobster

THE CIDER MAKERS… l

Old Mout Cider

Three Wise Birds

Peckham’s Cidery & Orchard

The Mussel Inn

Zeffer Cider Co

Paynter’s Cider

Rochdale Cider

Bohemian Cider

Good George Brewing

Scoundrels and Rogues

Tutū Cider

Crooked Cider

Steel Press Cider

South Cider Newtown

Harvest Cidery

Sprig & Fern

Left Branch Cider

Forecast Cider

Gabe Cook aka ‘The Ciderologist’

FMCG BUSINESS: THE SHOUT - OCTOBER 2018

[ feature ]

In the

pink

From Rosé wine, to pink-hued gin, to blush cocktails, Tash McGill takes a look at the explosion of pink drinks. DID IT start with the Rosé, Frosé or Brosé? We know for certain the blush hues and tones of ‘millennial pink’ have dominated summer drinking trends since 2015 and that growth is not about to slow down. For example, global sales of Rosé wine are forecast to exponentially grow by 2021, reaching more than 250m cases and outperforming the 14m-case growth it achieved between 2011 and 2016. These are not new drinkers, in fact growth is largely being fuelled by established wine markets such as the US, France, South Africa, Denmark and Australia. The rush for pink drinks has signaled another tidal shift in consumer behaviour, sexuality and gender conversations, although perhaps more subtly than expected. The Crawford family of Kim Crawford Wines originally released the ‘Pansy! Rosé’, aimed

Blush Gin

at acknowledging and winning over the lucrative gay market in 2002. Fifteen years later, the Pansy! Rosé label has been retired; and Rosé is for everybody, regardless of their sexuality. Bursting with strawberry, watermelon and citrus flavours, it’s hard to go past a dry Rosé on a long summer day. Social media is swamped with hashtags like #roseallday and #roseandshine. But as our love of all things pink has grown, there’s plenty of competition for your pink drink of the moment.

Blush co-founders Elliot McClymont and Chris Thomas

THE PINK ESSENTIALS Pink gin has been on the scene, although sometimes hard to find, since the late 19th Century. Traditionally made by blending Plymouth gin with Angostura bitters which gave it a pinky-orange shade, today’s variations are more likely to be fruit or floral-led, lending themselves to botanical elements such as hibiscus flower, cherry blossom, raspberry, rhubarb, rose petal, rosehip and even pink peppercorns. Well-known consumer brands such as Gordon’s, Beefeater and Greenall’s have all released pink variations that range from raspberry-led fruity bombs to more subtle blush and pepper flavours. Capitalising on the market growth from 2014 to 2017, Beefeater London Pink was launched in time for the Northern Hemisphere summer, where hordes of Brits

FMCG BUSINESS: THE SHOUT - OCTOBER 2018

and tourists could be seen sipping pink gin and tonics garnished with strawberry and mint beside the Thames and during the breaks at Wimbledon. A far cry from the early 2000s when brands made deliberate plays for the so-called ‘pink dollar’, Beefeater stated their intention to target ‘genderneutral’ Millennials. For smaller brands, such as New Zealand’s Blush Gin, it’s less of a social statement and more about creating a product people love. Co-founders Elliot McClymont and Chris Thomas were brought together by a shared love of good food, wine and spirits. While making a rhubarb crumble, they stuck some rhubarb and gin in a jam jar and the rest is history.

[ feature ]

Global sales of Rosé wine are forecast to exponentially grow by 2021

“We tried lots of spirit infusions before creating a beautiful pink jam jar that didn’t let our attention turn to anything else,” says McClymont. “We then refined that recipe 47 times over in which many sleepless nights were encountered trying to get the perfect balance.” That rhubarb and juniper combination has certainly proved itself worth the perseverance with the first release selling out in a matter of weeks. “Our batches are a little bigger now but the same level of passion and excitement goes into every bottle. We want to bring a new gin experience, to a wider audience than ever before,” he says. Turning the tables on traditional drinking gender stereotypes is nothing new; by now we know that women have been the fastest growing segment for the whisky market. Women are also gaining influence as consumers and brewers in the beer sector, where it should come as no surprise – pink is in style and season.

PINK BEER? Yes, it’s a thing and has been around for centuries, as Belgian beer lovers will know. Kriek Lambics and Framboise are top-fermented beers traditionally brewed using real fruit – usually sour cherries or raspberries. When making this style of beer traditionally, you would add sugar after the first fermentation, then re-ferment in wooden casks. To make a fruit beer, simply add the fruit or macerated fruit syrup instead of the sugar. The result is usually dry and slightly sour, rather than cloyingly sweet and depending on the brew, gives a bright-red to pink hue. Related to the sour Belgian family of beer styles is ‘Gose’, another top-fermented style where the recipe calls for at least 50% malted wheat. The traditional regional style also calls for coriander and salt! The result is a traditionally lemon-citrus heavy drop, with a herbal nose. In recent times, the Gose style of beer is what local brewers have been experimenting with as a base for their cherry, raspberry, strawberry and cranberry experiments to produce pink or Rosé beers. This will be a trend for craft brewers through the 2018 season and beyond, as some are saying the Gose trend will surpass the current IPA obsession.

Of course, if you can make pink beer, you can make pink cider. Monteith’s produces a sparking pink Rosé cider in a 750ml edition, perfect for backyard parties where you wanted something a little lighter in alcohol.

Pink Lady cocktail

THE PINK COCKTAIL ESSENTIALS While the Cosmopolitan’s garish pink was made overwhelming popular in the 1990s, thanks to Sex and the City, it is far from being the original pink cocktail. That being said, the modern Cosmo (Cointreau, lemon, cranberry and Absolut Citron) does bear a resemblance to a variation on a raspberry and gin variation on a Daisy cocktail from the 1930s. From the same era, the classic Pink Lady featured gin, an egg white and a tablespoon of grenadine, served up in a cocktail glass. Grenadine is a classic back-bar cocktail ingredient that you likely opened once for a party and then let go to waste. Essentially grenadine, like many pink or redhued modifiers and liqueurs is a red fruit mixed with sugar and heated until it forms a syrup, or blended with pure white spirit to make a liqueur. In this category you find Chambord, Crème de Cassis, Heering Cherry Liqueur that will all add a dash of colour and flavour to your mixed drinks.

THE RUSH FOR PINK DRINKS HAS SIGNALED ANOTHER TIDAL SHIFT IN CONSUMER BEHAVIOUR, SEXUALITY AND GENDER CONVERSATIONS.”

Make your own Frosé using Rosé and strawberry syrup

FMCG BUSINESS: THE SHOUT - OCTOBER 2018

HIBISCUS MANGO ICED TEA Ingredients: •2 0 ml MONIN Hibiscus syrup •1 5 ml MONIN Mango syrup •3 0ml gin •1 80 ml cold water Method: Combine ingredients in a tall glass filled with ice cubes. Stir and garnish with lime wedges.

If you’re looking for a simple pink splash this summer, don’t forget the amber and blush hues of a simple Campari Spritz or even a Campari Gin Fizz. The bright, herbal and bitter Italian red aperitif lends itself to long summer afternoons. If you prefer to lighten the alcohol content this summer, MONIN has long been a supplier of high quality syrups to the consumer and hospitality industry. It would be easy to only recognise them for the caramel, hazelnut and sweet syrups used by cafés to create an increasing variety of coffee beverages. However, the company was formed in a small town in central France in 1912, specifically with the purpose of supplying high quality fruit syrups to bars and restaurants in France. MONIN is now a trusted global supplier of high-quality products, recognised in the best bars the world over. They make exceptional versions of all the classic flavours you might desire – grenadine for a Pink Lady, cranberry syrup for your own Cosmopolitan and even strawberry syrup. If you wanted to make your own Frosé, simply take crushed ice shaken with 200ml of Rosé wine, 30ml of MONIN Strawberry syrup and splash of lime. Top with soda water and serve. In addition, this summer will see MONIN Hibiscus syrup available in the New Zealand market. This flower has been grown centuries around the rim of the Indian and Pacific oceans and is one of the floral elements used in Blush Gin. In syrup form, its colour is deep auburn red and while it has historically been used for its medicinal properties, the MONIN syrup captures the aroma and delicate flavours of the hibiscus flower. To really celebrate the upcoming season, try using this syrup to add a little pink your favourite cocktail.

FMCG BUSINESS: THE SHOUT - OCTOBER 2018

[ on the shelf ]

DRINK PINK

Take your pick from a few of our favourite must-try pink offerings. Gordon’s Premium Pink Distilled Gin

No.1 Family Estate Rosé

Inspired by an original recipe from the 1800s, Gordon’s Premium Pink Distilled Gin is perfectly crafted to balance the refreshing taste of Gordon’s with the natural sweetness of raspberries, strawberries and tangy redcurrants, coming together in a blushing pink tone. Made from only the finest handpicked juniper berries and real fruit flavours that are naturally infused and distilled, Gordon’s Pink Gin offers a sweeter twist to your classic gin and tonic. 700ml RRP $41.99 250ml RTD 4-pack RRP $14.99 Contact: 027 282 7284 www.lionco.com

This exceptional Rosé is made from 100% Pinot Noir and celebrates the superb climate of Marlborough. A fresh, youthful and precise bouquet, the wine offers a seamless balance of subtle cherry and almond hints, combined with a fine acidity. Pretty crushed strawberry flavours and hints of yeasty autolysis. Dry and elegant with a fine and silky mousse. This graceful wine leaves a lasting impression of opulence and splendour. RRP $47.00 Contact: (03) 572 9876 www.no1familyestate.co.nz

Früli Strawberry Beer

Sundown Pink Gin

MONIN Hibiscus Syrup

A refreshing pre-mix gin cocktail, locally made in sunny Tauranga. A traditional dry gin made with Kawakawa, Horopito and combined with 100% natural flavours of raspberry, rose and rhubarb to make a delicious cocktail with no preservatives and low in sugar. Perfect for summer and best enjoyed over ice when the sun is out. RRP $14.99 Contact: matt@premiumliquor.co.nz www.premiumliquor.co.nz

This legendary flower has been grown centuries around the rim of the Indian and Pacific oceans. Vibrant and eye-catching, it has historically been used for its medicinal properties, and has a romantic image. Today, the Hibiscus is an edible flower synonymous with delicacy and most often consumed as an infusion. MONIN has captured these subtle aromas in a new Hibiscus syrup. RRP $24.99 Contact: Tickety-Boo on sales@tickety-boo.co.nz www.tickety-boo.co.nz

Real strawberry juice and wheat beer, Früli Strawberry Beer is smooth, well-rounded and packed with natural fruit juice. With an ABV of 4.1%, Früli is not too challenging and just enough to offset the natural sweetness of the juice. Coriander and orange peel are added as in all white beers to enhance the bitter/ sweet taste. Früli is sweeter than ordinary beers, with just a hint of bitterness and a little citrus zest that balances out the palate. Ideal for those seeking a totally different beer experience or looking for something less bitter with the smell and taste of strawberries! POA Contact: Michael on (027) 650 2888 www.worldfusion.co.nz

Blush Rhubarb Infused Premium New Zealand Gin Handcrafted locally by a team of two, fresh tangy rhubarb meets juniper and licorice root to create a new style gin experience that appeals to a wider audience than ever before. We’ve created a gin that’s lively, pleasant and can be enjoyed over ice. Blush is here to have a little fun. Let the juniper and rhubarb dance on your taste buds. Keep an eye out for our Blush Vodka, rumour has it it’s launching soon! RRP $85.00 Contact: Elliot@BlushGin.co.nz or (021) 612 165; Chris@BlushGin.co.nz or (021) 119 5613 www.blushgin.co.nz

FMCG BUSINESS: THE SHOUT - OCTOBER 2018

[ tasting notes ]

The Method(e)

Approach Cameron Douglas is New Zealand’s first and only Master Sommelier. He is a Senior Lecturer at AUT University in Auckland, local and international wine judge, wine commentator and wine educator as well as speaker and presenter in New Zealand and internationally. Cameron is also an examiner with the Court of Master Sommeliers Worldwide. He writes the wine lists for a variety of establishments including Mekong Baby, Nanam Republic and Michelin Starred New York establishment The Musket Room.

A recent trip to the liquor store reminded me of the vast array of sparkling wine options available and price points for all budgets. With options from Italy to Spain, the USA to France, Australia to New Zealand and several other countries, it is easy to understand why our customers seek advice from experts to help with their purchase decision. If there is no one available to offer advice, then wines with exotic-looking labels, gold award stickers, star ratings and even celebrity endorsements help some final decision-making. None of these endorsements suggest what the wine smells or tastes like, how dry or sweet it may be and whether cellaring is an option. Armed with a little knowledge about how sparkling wine is made, methods used, can and does suggest a certain flavour profile, acidity level and mousse. Sparkling wine made by pumping CO2 gas into a still wine is a cheap and easy way to get a bubbly beverage. Made for immediate consumption, these wines are usually off-dry, can be particularly fruity and will lose bubble quickly. Not for the cellar and best consumed within hours of purchase. They are typically under $12.00 retail and should not be served on licensed premises. Wines made with a deliberate second fermentation in tank or bottle contain natural CO2 and often a more detailed and enticing bouquet. As well as being dry to off-dry (Demi-Sec), these wines offer more flavour, weight and finesse. The bulk production versions of these wines are good and are usually priced in the $12.00 to $20.00 retail bracket. Occasionally found on a wine list as a lower priced

FMCG BUSINESS: THE SHOUT - OCTOBER 2018

alternative to best options. The best sparkling wines are made using the Méthode Traditionnelle process. This process takes the cuvée (blended base wines) and referments it in the same bottle in which it is eventually sold. This second ferment creates the bubble, a denser and often richer flavour profile and a wine to be savoured and engaged in a different way. This traditional process is a carbon copy of the Méthode Champenoise (Champagne) process perfected by the French. Look for the phrase Méthode Tradionnelle on the label to know that you are buying a wine with more attention to detail from producer and hopefully a superior product. Some customers may refer to any sparkling wine as Champagne, however this is not true. Like many wines produced in France, Champagne is named after its origin – the Champagne region. Even outside the region of Champagne, yet still within the borders of France, it cannot be called Champagne, it must be referred to as Crémant. A growing number of New Zealand sparkling wine producers are using Méthode Traditionnelle with some outstanding results. This month’s tasting showcases some of the best on offer with some to rival the more expensive Champagnes. The key aromas to look out for when tasting sparkling wine are as much emotional as they are specific. Beguiling and complex scents of brioche and baked goods alongside white fleshed stone fruits and citrus, a lush and fine mousse then a long and detailed finish.

[ tasting notes ]

NO.1 FAMILY ESTATE RESERVE NV Immediately beguiling with layers of complexity from autolysis, fruit and bottle development. Finely woven scents of baked yellow stone fruits, citrus, baked apple, yeast derived spice layers, honeysuckle and flowers. Dry, equally complex and layered with a very fine mousse texture. High acidity, rich in character and a long detailed finish. Drinkable now, yet still developing, best from 2020 through 2035. Points 96 RRP $96.00 Distributor: No.1 Family Estate Phone: (03) 572 876 www.no1familyestate.co.nz

NO.1 FAMILY ESTATE CUVÉE NV Complex and fresh, a core of autolysis and ripe fruit, a synergy only possible through precise winemaking and blending.

Crisp, dry, refreshingly youthful, lengthy and energised. A fine mousse layered between flavours of peach, apple, grapefruit and brioche all highlighted through abundant acidity and an even very lengthy finish. Delicious! Drink now and through 2028. Points 95 RRP $36.00 Distributor: No.1 Family Estate Phone: (03) 572 876 www.no1familyestate.co.nz

NAUTILUS VINTAGE ROSÉ 2015 A fine fruity bouquet with a developing autolysis complexity, light red fruits of cherry and red apple and bright crunchy texture. Dry, layered, fruity and complex, fine to moderate mousse, yeasty and fine, balanced and lengthy. Enjoy from today and through 2028. Points 95

RRP $49.00 Distributor: Nautilus Estate Phone: (03) 572 6008 www.nautilusestate.com

NAUTILUS MARLBOROUGH CUVÉE BRUT NV Complex and enticing bouquet with a light savoury core surrounded by aromas and flavours white peach, an array of citrus and strawberry. Dry, silky, fleshy, fruity, savoury and complex. Very fine mousse with high acidity, a soft brioche and yeasty layer, balanced lengthy finish. Drink now and through 2026. Points 95 RRP $42.95 Distributor: Nautilus Estate Phone: (03) 572 6008 www.nautilusestate.com

Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.

FMCG BUSINESS: THE SHOUT - OCTOBER 2018

[ tasting notes ]

NO.1 FAMILY ESTATE ASSEMBLÉ NV Full rich and complex bouquet with a core of ripe fruit centering on white peach and apple, floral moments and a full autolysis bready layer. Dry, full, rich and moussy with a fine to moderate bubble, layers of fruit and autolysis highlights, balanced and lengthy with an obvious complexity. Drink now and through 2026. Points 94 RRP $32.00 Distributor: No.1 Family Estate Phone: (03) 572 876 www.no1familyestate.co.nz

TOHU REWA ROSÉ 2015 An enticing perfumed bouquet of Rosé with aromas and flavours of Christmas cherries and strawberry, a definitive leesy complexity adds weight and power. Strawberry and chantilly cream flavours with some white peach and citrus. Balanced and well-made. Drink now and through 2024. Points 93 RRP $40.00

Distributor: Kono Beverages Phone: (0800) 864 894 www.tohuwines.co.nz

AKARUA CENTRAL OTAGO BRUT NV Sophisticated bouquet with a distinctive leesy, toasty brioche-like attack. Dry with an explosive mousse showing off flavours of white peach and citrus, apple and grapefruit with a leesy brioche and floral layer. Clean and refreshing with abundant acidity and lengthy finish. Well-made. Drink now and through 2025. Points 92 RRP $35.00 Distributor: Hancocks Phone: (03) 445 4292 www.akarua.com

HUNTER’S MIRUMIRU NV Attractive, with a just baked bread and yellow stone fruits bouquet, quite elegant and noticeable complexity. Dry, quite fleshy and fresh with flavours of white fleshed fruits and peach; a balanced fine mousse

FMCG BUSINESS: THE SHOUT - OCTOBER 2018

with medium+ to high acid levels, lemon and white peach with a soft bready finish. Balanced and well-made. Drink now and through 2024. Points 91 RRP $28.90 Distributor: EuroVintage Phone: (03) 572 8489 www.hunters.co.nz

CLARK ESTATE MÉTHODE TRADIONELLE RIESLING 2017 A classic bouquet Riesling laced with leesy bready aromas, brioche, apple, rose and pears. Dry on the palate, packed with citrus, apple, quince, white rose and yeasty flavours. A nice point of difference with Riesling at the core. Balanced and well made. Drink now and through 2022. Points 89 RRP $28.00 Distributor: Clark Estate Phone: (021) 386 831 www.clarkestate.com

[ people ]

MEET THE WINEMAKER Introducing some of the talented people behind New Zealand’s most successful vineyards. Gordon Russell

Sam Bennett

Head Winemaker for Esk Valley

Winemaker for te Pā Family Vineyards

Joining Esk Valley as Assistant Winemaker in 1990, Gordon Russell took over the reins as Head Winemaker in 1993. Now, in 2018, he’s celebrating 25 years with the winery after pushing the boundaries of New Zealand wine, all in the confines of a beautiful valley overlooking the Pacific Ocean. Russell believes that the concept of ‘texture’ in a wine is as important as the aromas and flavours. By ‘texture’ he means the balance and harmony of the wine, together with complexity and palate interest. He aims to produce premium hand-crafted wines that are both elegant and sophisticated, and which truly reflect the character of the individual vineyards.

Hailing from Whangarei in the Far North, Sam Bennett has been making wine here and around the world for 18 years, including experience in the cool climate regions of Tasmania, Oregon and Burgundy. Before joining the team at te Pā Family Vineyards in 2015, Bennett had honed his Kiwi winemaking skills at wineries including Craggy Range in Hawke’s Bay and Marisco and Highfield in Marlborough. These roles have seen Bennett work with great fruit from a diverse range of regions stretching from Hawke’s Bay to Martinborough, Marlborough, Nelson and Central Otago. Since joining Haysley MacDonald (owner) and the te Pā team in 2015, Bennett’s winemaking highlights have included releasing the inaugural 2015 te Pā Chardonnay, and continuing to develop and fine tune the barrel fermented ‘Oke’ Sauvignon Blanc.

Todd Stevens

Simon Waghorn

Winemaker for Neudorf Vineyards

Winemaker for Astrolabe

You could say wine wasn’t Todd Stevens’ original calling. He initially spent nine years as a Database Administrator, consulting to various companies around the world, before contemplating a life/career change. The timing of this coincided with his growing interest in wine which was sparked whilst taking a wine appreciation course in London. Six months later, Stevens was on a flight back to New Zealand to do a vintage in Marlborough. After eight years in Central Otago with Quartz Reef and Felton Road, Stevens moved to Neudorf to take on the role of winemaker. “Neudorf is a special place … clay gravel soils, temperate climate and old vines give us such an ability to craft wines of character,” he says. Outside of wine, Stevens can be found in Mapua with his wife Jane, and trying, unsuccessfully, to keep up with their boys Isaac and Gus.

Simon Waghorn is a seasoned winemaker who created Astrolabe wines together with his wife, Jane. Waghorn crafts a range of beautiful wines that express the purity and intensity of fruit flavours afforded by the climate and soils of the Marlborough region. All grapes are sourced from 10 families who live on their land and farm sustainably. These carefully chosen sites add complexity and completeness in the wines. Waghorn is fascinated by the distinctive qualities of the Marlborough sub-regions. He led the way in the movement towards Marlborough geographical indicators and recognition of the diversity of the sub-regions. Whether bottled alone or blended as part of the Marlborough classic all Waghorn’s skill and experience combine to capture the essence of Marlborough.

FMCG BUSINESS: THE SHOUT - OCTOBER 2018

[ beer feature ]

DID YOU HEAR THE ONE ABOUT THE BEER WITH NO ALCOHOL?

Award-winning beer writer Neil Miller steps out of his hop-fuelled Pale Ale comfort zone to examine the growing number of beers that have zero or negligible alcohol content. The aim is to find out what they taste like, who drinks them, and why.

Neil Miller is an awardwinning beer writer. To contact Neil regarding beer features or samples, please email him at beerlytweeting@gmail.com

New Ways Brewing Co.’s Manuka Stout

NON-ALCOHOLIC BEER is totally a thing these days – and many in the industry expect it to become even more of a thing in the future. For proof of this theory, Heineken recently launched Heineken 0.0 which, as the name suggests, contains no alcohol at all. Well, technically it has less than 0.05% ABV as the alcohol has, to quote the brewer, “been gently removed”. A global juggernaut such as Heineken does not launch a new brand expecting to lose money or market share. They would have been encouraged by figures from research group Canadean, showing consumption of zero alcohol beer in Europe was consistently growing over 5% annually over a period of five years. This non-alcoholic trend is occurring in New Zealand as well. According to Statistics New Zealand, between 2000 and 2016 the amount of beer consumed here that was under 1.15% ABV (Stats do not specifically measure non-alcoholic beers) rose by nearly 50%. That number has likely increased since the tightening of drink driving limits, and Kiwis’ increased focus on health and wellbeing. So, this begs the obvious question as to why people choose to drink beer which is, after all, fundamentally an alcoholic beverage with no alcohol in it. There are a range of answers. I first became aware of zero alcohol beers when my female friends started becoming pregnant. I should stress that I had nothing to do with the pregnancies. Many of them craved the taste and sociability

FMCG BUSINESS: THE SHOUT - OCTOBER 2018

of a beer, but wanted no alcohol. As a result, I was introduced to Clausthaler Classic, a German brew regarded as Europe’s most popular non-alcoholic beer. I was initially sceptical but a gentleman never refuses an offer of a beer from a pregnant woman if he has any sense. It is fair to say that I was pleasantly surprised with the graininess of the beer, followed by a gentle bitterness. It would fool many drinkers in a blind taste test. The ultimate compliment was from the mothers who continued to buy Clausthaler long after their little ones had started school. Some people choose to drink non-alcoholic beer for health and lifestyle reasons. Zero alcohol beers have less calories and less sugar than most beers which often helps with a dietary plan, or health issues such as diabetes. Heineken 0.0 for example is 69 calories per bottle. By contrast, a standard Heineken is virtually double that at 139 calories. Other people like talking and relaxing over rounds of beer, but wish to remain in total control. In some cases, people cannot or should not drink beer for medical reasons and non-alcoholic beer provides them with a safe option. Heineken summed it up with the phrase: “Those moments you want to enjoy the taste of great beer, but having alcohol isn’t appropriate”. The tightening of the drink-driving limits in New Zealand has certainly boosted sales of midstrength, light and non-alcoholic beers as people have become more cautious about what and how much they drink before getting behind the wheel. This was foreseen by German giant Bitburger, which developed a car-friendly brew called ‘Drive’ early on. It is 0.0% alcohol, which contrasts with Clausthaler and Heineken who concede their products could be up to 0.5% alcohol, though the actual result is generally much lower.

[ beer feature ]

Heineken 0.0

THE CRAFT BEER SECTOR HAS EMBRACED MIDSTRENGTH BEER BUT NOT REALLY NON-ALCOHOLIC BEER, AT LEAST, NOT YET”

There are two stories here. I was told once at a beer tasting that to produce proof of age for a non-alcoholic drink any more than they if you tried to drink Clausthaler to get drunk you would technically should be carded for buying jellybeans that are high in sugar. drown first. I cannot verify that equation and I certainly do not endorse The big non-alcoholic beer brands in New Zealand are Heineken 0.0, it. The bottom line is that the beer contains a miniscule amount of DB Export Citrus, Bitburger Drive, Clausthaler Classic and Moretti Zero, alcohol at most. with only Heineken and DB Export Cistrus made in New Zealand. The next story is about Mike (because that is his real name). He The craft beer sector has embraced mid-strength beer but not really was just beginning his beer awakening and, after some months of non-alcoholic beer, at least, not yet. One exception is the fledgling New mockery of his questionable taste in brews, he sought to impress me Ways Brewing Co. which has launched two 0% brews – GlassOfHops with his beer selection at a party. He plonked a box of German beer (a bold NZ Pale Ale) and Manuka Stout. Founders Jonty and Jo Wallace on the counter and said, “I’d like to see you make fun of this one.” I from Nelson created New Ways Brewing “because we believe that great looked at the label and said, “Dude, this is Bitburger Drive, it is a nontaste comes from hops together with malt and not alcohol”. Jo told alcoholic beer”. media that drinking something akin to beer made her feel like part of Now, it is a very good zero alcohol beer but not what he intended to the group. buy. We still drank it and it was a finely made crisp European lager. In That is perhaps the best summary. There are many reasons to drink the interests of science, we offered the Bitburger Drive to other guests non-alcoholic beer but the two key criteria should always be the taste, at the party. Four out of five failed to identify that it was non-alcoholic. and the company. These days there are specific sections in most stores and supermarkets for non-alcoholic beers and wines. That reflects the growing popularity of the style. However, there was an unnecessary bureaucratic struggle to get this point. I have many issues with our liquor legislation but two of the worst problems include the prohibition of promoting food in the liquor aisles, and the initial decision not to allow non-alcoholic beers and Clausthaler Classic wines to be displayed in the designated alcohol area. I firmly believe we should be promoting food on the alcohol shelves because it is part of being a responsible supplier. Similarly, I support non-alcoholic beers and wines being right next to their alcoholic counterparts, so that purchasers can make an easy and informed choice, rather than have to hunt up and down the soft drinks aisle as was the case initially. Thankfully, sanity eventually prevailed on the latter issue in 2015 - the Sale and Supply of Alcohol (Display of Low-alcohol DB Export Citrus Beverages and Other Remedial Matters) Amendment Bill - but sadly not the former. We should be actively encouraging people to eat while drinking rather than pretending they are two totally separate pursuits. Problems remain. In December 2017, it was reported that a “40-year-old shopper was unable to buy non-alcoholic beer from an Auckland supermarket because his 33-year-old wife didn’t have ID”. As an industry we should be encouraging lower and non-alcoholic options rather than making them harder to find and then buy. Fundamentally, a customer should not have Bitburger Drive FMCG BUSINESS: THE SHOUT - OCTOBER 2018