FMCG - September 2018 by The Intermedia Group

fmcgbusiness.co.nz

L E A D I N G

I N D U S T R Y

September 2018 – Volume 5 – No 8

PLUS! BEVERAGE TRENDS n WHAT'S HOT n C&I EXPO n NEW ZEALAND’S LARGEST FMCG AUDIENCE

N E W S

N O I

WAT E N V

O N N

FULLY

COOKED

ITALIAN

PASTA

New Zealandâ&#x20AC;&#x2122;s first fully cooked pasta is here! Simply microwave for 60 seconds or stir through your favourite sauce. No draining, no mess. Each pack serves two and is available in spaghetti or spiral and requires no refrigeration. Just top with sauce of your choice for a great quick meal.

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WILSON CONSUMER PRODUCTS I

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I info@wilson.co.nz

The first Premium Chicken Fillet Burger Our latest addition to the Waitoa family

range them now NEW Premium Chicken Fillet Burgers – available in Ancient Grains and Gluten Free. Ideal for customers seeking quick and easy free range quality and gluten free options to create a mid-week masterpiece. Burgers are the fastest growing category in the freezer due to consumer demand and Waitoa has committed to an estimated $1m ratecard media campaign – coming soon. Category sales growth through innovation Brilliant range extension providing shopper choice Trusted brand – fresh look SPCA Blue Tick independently audited and approved

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contents

September 2018

Up Front

The Shout

Editor’s note

Industry news

Industry news and insights

Category Insights 14

Beverage Trends

Toppings, Sauces & Condiments

7 A milestone year for Sprig & Fern Brewery Celebrating Master Brewer Tracy Banner’s 35th anniversary

Regulars 10

Cover story Essano Superfoods for super skin

12 Gear New technology for work, rest and play 24

8 Event pics Social pics from the Graham Norton and Invivo Wines new season launch

What’s Hot New products in store

9 On a winemaking mission Q&A with Mission Estate Winemaker Paul Mooney

Good Business 26

12 The other Blanc Cameron Douglas MS explains the significance of Chenin Blanc

Industry news

27 Export Shaking and stirring up global glasses

14 In defence of lager Neil Miller takes a look at this superpopular beer style

28 Legal advice Greener Pastures – biodegradable and compostable explained 29

Buy NZ Made Consider your product packaging

30 FGC Another look at sugar labelling 31

Historical Hawke’s Bay Tasting notes from Cameron Douglas MS

Beervana 2018 The highlights from this year’s event

17 Take your pick September’s must-try classics and new releases

Best in Season What’s fresh and good in the produce aisle

Events 32

C&I Expo Highlights

Events Calendar

Chocolate Week

Social Sphere Industry members spotted out and about

14 FMCG BUSINESS - SEPTEMBER 2018

[ editorial ]

Keeping up with consumer trends

recent Nielsen global retail growth strategies survey found that 46% of consumers see shopping as a chore. That’s no wonder, when you consider busy lifestyles, commuting times and increasingly smaller living spaces in the big cities. As a result, it seems that the weekly stock-up grocery shopping trip is replaced with smaller, more frequent needs-based trips. In fact, 10% of shoppers claim they buy just for the meal they plan to have on that specific day. This highlights a need for retailers to adapt to the desire for immediate replenishment options. Smaller format stores located along busy traffic routes that provide quick in/out passage and click-and-collect offerings will continue to grow in popularity. We’re already seeing this play out in some regions. Nielsen Retail Measurement Services data reveal that smaller stores now account for 25% of FMCG sales and 70% of shopping trips. You will find more trends to watch as well as industry news, advice and commentary from our team of industry experts in every issue of FMCG Business. Subscribe to our weekly updates via www.fmcgbusiness.co.nz and join our daily conversations on Facebook, Twitter and Instagram. We’d love to hear from you! This month we take a close look at the Drinks category from various angles. There has been a clear shift in preferences in recent years, showing that New Zealand consumers have been getting the message about switching to low sugar and zero-sugar beverages, says FGC Chief Executive Katherine Rich in her column on pg 30. And on pg 14-21 suppliers reveal their most popular beverages and new product launches. Last but not least, you will find some exciting beers, wines and ciders in The Shout. Cheers,

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 HEAD OF CIRCULATION Chris Blacklock cblacklock@intermedia.com.au

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

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fmcgbusiness.co.nz

L E A D I N G

I N D U S T R Y

September 2018 – Volume 5 – No 8

N E W S

ON THE COVER Essano Superfoods is flying onto supermarket shelves nationwide from September 2018.

PLUS! BEVERAGE TRENDS n WHAT'S HOT n C&I EXPO n NEW ZEALAND’S LARGEST FMCG AUDIENCE

FMCG BUSINESS IS PROUDLY ASSOCIATED WITH

FMCG BUSINESS - SEPTEMBER 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

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

“JOIN US ON OUR SUSTAINABILITY JOURNEY” BEEKIST.CO.NZ

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

[ news ]

PepsiCo reveals new CEO and acquisition Indra Nooyi of PepsiCo is stepping aside as CEO after 12 years at the helm. Ramon Laguarta will succeed Nooyi as CEO on October 3. Laguarta has been with the company for 22 years, most recently as President of PepsiCo, overseeing global operations, corporate strategy, public policy and government affairs. Previously, Ramon Laguarta will be PepsiCo’s new CEO. Laguarta was PepsiCo’s CEO of Europe and Sub-Saharan Africa. “Ramon is a strong and proven executive with an outstanding track record growing organically and by acquisition some of PepsiCo’s largest and most important international businesses,” said a spokesperson. “He keenly understands the evolving needs of consumers and customers and the trends affecting our business in markets around the world. He will bring the depth of experience and innovative thinking that has powered his previous achievements as he is inheriting a well-positioned company poised to continue delivering top-tier performance. “Indra has been a visionary leader who transformed the corporation and led it to unprecedented success. Her leadership skills, strategic acumen, dedication and integrity have been critical to the sustained success of the corporation and the development of top talent.” Nooyi will remain chairman of the board until early 2019 to ensure a smooth transition. Under her leadership, PepsiCo dramatically repositioned itself toward selling more nutritious options, such as juices and kombucha. She is hailed as a pioneer among business

leaders who promote sustainability and seek to "do well by doing good." Pepsi has also revealed that it will buy household drink-machine maker SodaStream for $3.2bn. Israel-based SodaStream focuses on turning water into sparkling water to appeal to health- and environmentally-conscious consumers. Pepsi said the transaction has been unanimously approved by both firm’s boards and is expected to close by January 2019. It is another step in its bid to “promoting health and wellness through environmentally friendly, cost-effective and fun-to-use beverage solutions”. Pepsi also said its strong global distribution capabilities would position SodaStream for further expansion.

Fonterra appoints Interim CEO Fonterra Co-operative Group (FCG) has announced that Miles Hurrell will take over as interim Chief Executive with immediate effect. Hurrell is currently the Co-operative’s Chief Operating Officer, Farm Source – the unit responsible for working directly with the Cooperative’s farmer-owners. In that role, he is responsible for Fonterra’s global Co-operative farming strategy that includes farmer services and engagement, milk sourcing and the chain of 70 Farm Source™ rural retail stores throughout New Zealand. Hurrell first joined Fonterra in the year 2000. His 18 years’ experience in the dairy industry has spanned four continents, including roles in Europe, the United States, Middle East, Africa and Russia.

FOR MORE INDUSTRY NEWS FOLLOW US ON 8

FMCG BUSINESS - SEPTEMBER 2018

Miles Hurrell is Fonterra’s interim Chief Executive.

Fonterra Chairman John Monaghan says the Co-operative’s Board is clear that it is not best practice to have the Chairman and CEO stand down at the same time, but events have overtaken that decision. “I have agreed with the Board that we will stop the global CEO search while we review the Cooperative’s current portfolio and direction. “It’s important that we give ourselves the time to take stock of where we are as a Cooperative, breathe some fresh air into the business, then determine any changes that are needed. “Appointing a new CEO is the most critical decision a Board will make. We will take all the time we need to find the right person.

CHECK OUT WWW.FMCGBUSINESS.CO.NZ

[ news ]

New Red Seal Infusions

Tea trends to watch

Following the successful launch of its Hot & Cold teas (now worth $3.6m MAT*) in 2014, Red Seal is innovating further with an exciting new range of premium teas. Red Seal’s Senior Brand Manager, Christel Maurer, says 28% of consumers are willing to pay more for a better cup of tea**. To satisfy this demand, Red Seal Infusions will launch on 3rd September, featuring six exceptional blends with on -trend ingredients including turmeric, matcha and coconut. Generously cut, quality ingredients are in pyramid teabags, which provide the perfect amount of space to infuse and release their full flavour. Plus, true to the Red Seal brand values, the innovative pyramid teabags are compostable. “At RRP $6.39*** and with 18 pyramid tea bags per pack, the range is competitively priced per teabag,” says Maurer. To support this exciting launch, Red Seal Infusions will be on TV from October (ratecard valued over $700,000!), plus digital, social, PR, mailers and in-store promotions.

Here’s a quick low down on popular teas from China, Japan and India. Matcha tea is popular in China and Japan. It is a green tea packed with potassium, magnesium, fibre and vitamins A and C. It also contains L-theanine, an amino acid said to produce a calming effect while still providing caffeine. Moringa tea originates from India and is made from the leaves of the Moringa oleifera tree. Moringa is rich in antioxidants and offers increased energy, rapid recovery after exercise, mental and emotional balance, and healthy blood sugar levels. Sencha tea is a green tea considered to be the most popular tea in Japan where it originates and is reported to contain more antioxidants than matcha. The tea is available in leaf and powder form, as loose tea and in tea bags. Most brands are imported from Japan. Mizudashi is a cold-pressed tea process from Japan. The cold-brewed method produces a beverage that is smoother and less bitter than those brewed by traditional methods and it better preserves the health benefits of the tea.

*IRI, Total NZ Grocery, data to 05/08/2018 ** Nielsen Global Premiumization Report, AU+NZ, December 2016 *** Price is at the sole discretion of the retailer

[ cover story ]

ESSANO SUPERFOODS FOR SUPER SKIN E

veryone wants a superpower, so why not make yours super skin? What you feed your body has the power to feed your skin. That’s why New Zealand’s #1 natural skincare brand, Essano, has developed a new range using the latest scientific technology to give your skin the gift of nutrients. Introducing Essano Superfoods. Featuring three hero ingredients: Cinnamon, Turmeric and Kale, this new range harnesses the natural power of raw, organic, cold-pressed plant extracts. When combined they create one powerful skin regime, with a range of benefits that will detox, brighten and repair, leaving skin naturally healthy and radiant. Showcasing 13 new nutrient-rich products, 11 of which are Certified Organic by the world’s largest certification body, EcoCert, the range is perfect for those seeking, natural, organic skincare that works. Made right here in New Zealand, Essano Superfoods is leading the way in skincare technology with the latest scientific delivery method called Liposomal Technology. Originally used by medical researchers, this technique keeps active ingredients as fresh as possible to ensure maximum potency for the most effective skinenhancing results. Feed your skin beautiful with Essano Superfoods because going natural shouldn’t be hard and super skin has never been more affordable. Essano Superfoods is flying onto the shelves of Countdown, New World and Pak’N’Save supermarkets nationwide from September 2018. Detox your skin with Cinnamon. Superpower: Detoxes and purifies skin. Packed with anti-oxidants, Cinnamon naturally draws out impurities and clears pores, detoxifying the skin. Its calming properties help to balance and soothe dry skin while enhancing the complexion by alleviating fine lines. Get your glow on with Turmeric. Superpower: Supports skin to radiate and glow. 10

FMCG BUSINESS - SEPTEMBER 2018

Uncover your natural radiance with Essano Superfoods Turmeric based products. Not only is Turmeric proven to reduce inflammation and fight free radicals that accelerate the signs of ageing, it also contains anti-oxidants that help re-energise and balance skin. Repair and replenish with Kale. Superpower: Treating, healing and nourishing damaged skin. Experience ultimate hydration with Kale. Rich in anti-oxidants and vitamins A and E, Kale is proven to boost skin hydration, elasticity and collagen production, leaving it soft and supple.

CERTIFIED ORGANIC Essano and Essano Superfoods are certified organic by Ecocert who are the largest inspection and certification body in the world. EcoCert is the benchmark in organic certification worldwide. EcoCert was established in France in 1991 and was the very first certification body to develop standards for "natural and organic cosmetics".

MADE RIGHT HERE IN NEW ZEALAND, ESSANO SUPERFOODS IS LEADING THE WAY IN SKINCARE TECHNOLOGY WITH THE LATEST SCIENTIFIC DELIVERY METHOD CALLED LIPOSOMAL TECHNOLOGY.”

[ news ]

Coca-Cola Oceania appoints new GM Coca-Cola Oceania has appointed Richard Schlasberg as the new General Manager for New Zealand and the Pacific Islands. Schlasberg has taken over from Sandhya Pillay, who has moved to Singapore to take on a Global Customer Director role, responsible for the Restaurant Brands International business in Asia and the Pacific. Schlasberg is a familiar face within the global Coca-Cola family, having worked in Denmark, Sweden and the Netherlands in various general manager and marketing director roles. Schlasberg joined the Coca-Cola system in 2002 in Sweden as Senior Brand Manager for the Coca-Cola Trademark. He moved to Denmark in 2004 to

Richard Schlasberg is Coca Cola’s new GM for New Zealand and the Pacific Islands

work in various Nordic marketing functions, back to Sweden in 2010 as Franchise General Manager and then to his most recent role as Franchise General Manager for the Netherlands. He speaks four languages and has more than 15 years’ experience within the Coca-Cola system. Sandhya Pillay says: “I’m thrilled Richard will be joining the Oceania business, based in New Zealand. He brings significant global knowledge to the role, which will allow him to both challenge the existing ways of thinking and drive exciting new plans.” Schlasberg has moved to New Zealand with his wife and two sons who are all looking forward to making the most of the outdoor lifestyle.

Did you know? Coca-Cola Amatil New Zealand has received the prestigious Aon Hewitt Best Employer Accreditation for three years in a row. Coca-Cola Amatil (NZ) Ltd is one of the largest manufacturers and distributors of ready-to-drink beverages including non-alcohol and alcohol beverages, coffee and energy drinks in New Zealand. Coca-Cola Amatil is also the authorised manufacturer and distributor of The Coca-Cola Company’s beverage brands in New Zealand, Fiji and Samoa. Coca-Cola Amatil New Zealand employs around 1,000 people throughout the country and indirectly creates thousands more jobs across the supply chain and with key suppliers.

[ gear ]

Samsung Q9F

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

When switched off, most TVs are a black rectangle that dominate the TV room. This isn’t wasted on Samsung. Their latest ultra HD TV, the Q9, blends seamlessly into the wall behind it when powered off. Because of this, it almost completely disappears. The Q9 is a smartie in more ways than you’d expect. While Netflix and other apps are built-in, it is also compatible with Samsung's SmartThings. This means that the Q9F can monitor and control selected Samsung fridges, washing machines and even smart-lights. https://www.samsung.com/nz/ tvs/qled-q9/QA88Q9FAMSXNZ/ RRP $7,755 (65”)

Logitech Gaming Keyboard PC Gamers are fanatical about keyboards and one of the hotter models of the moment is Logitech’s G512 Carbon. Hewn out of a block of aluminium, it isn’t hard to see why gamers are agog at it as it sports an attractive brushed metal finish and its mechanical keys are backlit and able to display static or animated lighting patterns. https://www.logitechg.com/en-nz/product/g512mechanical-gaming-keyboard RRP $199

D-Link Mini HD Wi-Fi Camera Sometimes size matters. D-Link’s new Wi-Fi camera packs a lot of clever tricks into a tiny cylindrical package that can help you keep an eye on kids, pets and relatives using a smartphone. It works with Google home, and Amazon’s echo, so you can also use voice commands to display its video on an Android TV or a TV with a Chromecast connected. A 120-degree field of view combines with a night vision mode. Video is also displayed in 720p HD, so there’s not much it won’t capture. https://www.dlink.co.nz/home-solutions/DCS-8000LHHD-Mini-WiFi-Camera RRP $179.99

FMCG BUSINESS - SEPTEMBER 2018

[ gear ]

JBL Studio Soundbar The latest flat screen TVs may deliver better on-screen goodies than ever, but their thin design makes for miserable audio. JBL have this sorted with their new Studio soundbar. It is small enough to slot in under most TVs and can deliver punchy audio that is a step up from the thin sound wheezing out of most flat screen tellies. Bluetooth is also there, so streaming music from your phone is easier than falling off a log. https://www.jbl.com/bar-series/JBL+BAR+STUDIO. html?dwvar_JBL%20BAR%20STUDIO_color=Black-USACurrent RRP $298

FujiFilm XH-1 Camera Fujifilmâ&#x20AC;&#x2122;s newest kid on the block is smaller and lighter than most professional level DSLR cameras but it delivers peeper pleasing results. The XH-1 has image stabilisation as well as 4k ultra-HD shooting and can capture slo-mo video at 120fps in HD. All told, it is a serious contender for videographers and photographers alike. http://www.fujifilm.com/products/digital_cameras/x/ fujifilm_x_h1/specifications/ RRP $3,059

Leaders. Innovators. Disruptors. Movers. Shakers.

We put the spotlight on sought after FMCG talent.

Lara Devereux Sales & Marketing 09 300 6877

Erin Kirk Sales & Marketing 09 300 6791

Bobbi Ryan Supply Chain & Operations 09 300 6874

Claire Ellis Finance & Accounting 09 300 6792

Chris Palmer Interim Talent 09 300 6872

Alistair Comyn IT & Projects 09 300 6793

Let us connect your business to the exceptional game changing talent transforming the FMCG world. Talk to our FMCG recruitment specialists. www.convergencepartners.co.nz FMCG BUSINESS - SEPTEMBER 2018

he soft drinks sector is a highly dynamic space for growth as consumers’ quest for experimentation continues to evolve. A recent Global Data report* shows overarching themes that include a growing demand for 'craft' soft drink options, functional hybrid beverages, sustainable and ethical drinks, and beverages with added carbonation. Some of the top trends highlighted in the report include: 1. The move away from plastic packaging towards more sustainable alternatives, such as beverage cartons and aluminium cans, is gaining pace. 2. Health-conscious consumers faced with work and life pressures are seeking products that deliver an energy boost to help fuel their hectic lifestyles, without compromising on health. 3. Producers are supporting causes that seek to improve the welfare of societies, communities or the environment to improve brand image and resonate with ethically-conscious consumers. 4. Energy waters, sports waters, and juice-infused waters present major opportunities in the soft drink market as they deliver on a sensory and functional level while maintaining health appeal. 5. A new generation of carbonated beverages includes sparkling coconut water, vinegar drinks and even RTD tea and coffee are all positioned as healthy alternatives to traditional soft drinks. * Top Trends in Soft Drinks 2018: Exploring trends in soft drinks

New Twinings In’fuse range

DRINKS TRENDS

Exciting innovations drive sales. 14

FMCG BUSINESS - SEPTEMBER 2018

Twinings have over 300 years of blending expertise and have traditionally always produced hot brewed tea bags. Now you can discover Twinings In’fuse- a new range of COLD WATER ONLY infusions, perfect for your water bottle. Louise Booth – Brand Manager Enjoyable Health – Twinings explains: “We recognised that there was an ‘untapped’ opportunity sitting in tap water, a space where retailers currently generate no sales from tap water alone. Not only is every unit of Twinings In’fuse sold a 100% incremental sale, but it will also bring new consumers into the tea aisle. “We all know that water is the best way to stay hydrated and whilst we try our best to consume our eight glasses a day, it would be much easier if it had more flavour,” she adds. The new Twinings In’fuse range was created to do just that. It’s a delicious range of flavourfilled infusions, specially designed to infuse in cold water for a better way to stay hydrated throughout the day. With no artificial flavours or colours (just natural fruit flavours, spices and botanicals), there’s now a natural way to add flavour to your water! “The range will launch with five different flavours across two different pack sizes, a 3-pack to drive trial and a 12-pack for trade up. We have also created a beautiful Twinings branded water bottle, which will be available in store on its own or part of a Starter Pack to help communicate that our Infusers were created to simply drop in your water bottle! “Supported by TV, online, digital and social media as well as instore sampling, this is set to be the biggest Twinings launch ever in New Zealand,” says Booth. “We’d love to hear from you, so please contact us through KML customer services on 09 475 0940 with any questions.”

[ category insights ] Barkers cordials drive solid growth

OUR PURE NZ LABEL IS THE COUNTRY’S FASTEST GROWING STILL WATER BRAND AND WILL NOW BE PACKAGED IN 100% RECYCLED PLASTIC BOTTLES.” NZ DRINKS DIRECTOR TONY VESPER

Barkers Marketing Manager Belinda Brosnan told FMCG Business: “We have seen excellent growth of 17.8% for the Barker’s of Geraldine brand (IRi, MAT to 15/7/18 vs YA) and we are very proud that this has in turn driven solid growth for the cordial category (+9.4% IRi, MAT to 15/7/18 vs YA). The benefits of fruit syrup are numerous, including less packaging waste and controllable dilution. We are also proud of our range of syrups available including lite and reduced sugar options as well as our range of fruit with botanicals, which appeal to adults seeking indulgence. Our recent launches, including our classic soda syrups in February this year, have all contributed to incremental sales for the category. “Barker’s of Geraldine have a proud tradition of sourcing New Zealand grown blackcurrants and we continue to foster strong relationships with local growers and the industry. Our syrups are all made on the original family farm and we have the wonderful benefit of our main blackcurrant growers being located just a stone’s throw away. Research continues to support the many positive health benefits of New Zealand blackcurrants above and beyond their incredible powers of immunity. We are excited for the future of Barker’s of Geraldine within beverages,” says Brosnan.

Recycled plastics use to grow with NZ’s largest bottled water production line The opening of a new multi-million dollar production line in Waikato will see a significant proportion of New Zealand’s still bottled water packaged in recycled plastic bottles, according to the manufacturers. The new production line at the country’s largest water bottling facility in Pokeno is capable of producing 220 million bottles made from recycled PET (rPET) plastic annually. NZ Drinks Director Kyle Osborne says the move is part of their long term journey towards a more sustainable product. “As New Zealand’s largest bottled water producer we felt it was our responsibility to introduce the latest raw material and manufacturing technology

FMCG BUSINESS - SEPTEMBER 2018

as an important step towards creating a more sustainable industry. “In theory, there is no limit to the number of times the plastic from a bottle of water can be recycled into new products - what we are missing in NZ is the infrastructure necessary to achieve this. “Currently the economies of scale needed to introduce a suitable recycling facility are not there and Kiwis simply don't consume enough of this type of product to make it viable - which leaves us out of step with bigger international markets such as Australia,” he says. NZ Drinks Director Tony Vesper says the use of rPET should become the standard for still bottled water in this country. “With annual sales across our portfolio increasing at 139%, our Pure NZ label is the country’s fastest growing still water brand and will now be packaged in 100% recycled plastic bottles. “We first introduced recycled plastic into some of our ranges two years ago, but the new line will allow us to continue to expand production of bottled water in recycled packaging, while at the same time substantially improving efficiency by reducing the weight of rPet used per bottle. “The new line uses the latest technology from Krones, Germany and is capable of forming around 28,000 600ml bottles from recycled raw material and then filling them with water - every hour,” he says. Vesper says their ultimate goal is to see an industry that is capable of capturing consumer waste like empty plastic bottles and continuously reusing them. He says a waste minimisation programme at their locally owned and operated manufacturing facility also sees all surplus plastic wrapping returned to source for recycling.

Frucor’s new low sugar options and juices Amplify kombucha is one of many new low sugar offerings to come from Frucor Suntory this year. The delicious, sparkling, live cultured drink is naturally very low in sugar – with less than quarter of a teaspoon per bottle – and is batch-brewed at a purpose-built craft brewery.

[ category insights ] Made from water, organic sweetened tea and a SCOBY (symbiotic culture of bacteria and yeast) – Amplify is fermented for about four weeks before being flavoured with all natural and organic flavour extracts. Amplify’s brew master Ben Walkley says the team wanted everyone to fall in love with kombucha’s gut-loving goodness and spent two years perfecting the brew. “The result is Amplify’s smooth, clean, rounded finish and no bitter after taste.” Amplify comes in five tantalising flavours; original, raspberry lime, ginger lemon, passionfruit lemonade and pineapple coconut. Available in take home 750ml packs, 330ml bottles and slimline 250ml cans, Amplify has the format to suit every occasion. Amplify is one of many reformulations and innovations from Frucor Suntory, which recently NIELSEN DATA Total Supermarkets - MAT to 12/08/2018 Source: Nielsen Scantrack

Val Sales

Val % Chg YA

Total Carbonated Beverages

344,352,905

7.5%

Carbonated Soft Drinks

308,874,837

7.4%

Carbonated Mixers

29,546,046

7.3%

Carbonated Fruit Juice

5,932,022

11.4%

Total Fruit Juice Drinks

115,677,327

0.6%

Fruit Juice Shelf Stable

69,527,338

-5.1%

Fruit Drinks

40,079,538

12.4%

Vegetable Juice

6,070,451

0.5%

Total Chilled Beverages

123,153,192

15.0%

Fruit Juice Chilled

54,356,688

12.0%

Fresh Flavoured Milk

37,050,690

-12.5%

Uht Flavoured Milk

21,313,793

42.0%

Chilled Tea

10,432,021

745.0%

Total Coffee, Additives, & Accessories

249,023,309

1.3%

Instant Coffee

108,807,557

-2.3%

Roasted & Ground Coffee

62,664,012

4.9%

Flavoured Coffee

54,560,168

-1.0%

Pods

19,785,994

20.5%

Coffee Additives

1,137,867

-8.0%

Coffee Essences

812,120

9.4%

Drink Whiteners

516,077

3.0%

Coffee Substitutes

507,175

-2.8%

Coffee Filters

232,339

0.0%

Total Tea

86,371,539

-0.3%

Black Tea

52,025,539

-2.3%

Herbal Tea

21,249,649

5.8%

Green Tea

10,802,240

-2.8%

Powdered Chai

2,294,111

3.8%

released the NZ Natural Sparkling flavours range, a refreshing combination of sparkling New Zealand spring water infused with natural fruit flavours – and no added sugar or anything artificial. OVI, the delicious infusion of water, fruit juice, honey and minerals now has 50% less sugar at 2.2g of sugar per 100mL, while Frucor Suntory’s chilled juice brand, Simply Squeezed is soon to launch its Super Vege juices: Immunity, with Vitamin C for immune system support, and Up Beet, which reduces tiredness.

Foxton Fizz For over 100 years the flavours of Foxton Fizz have been loved by thirsty Kiwis, says Managing Director Matt Watson. Starting in 1918, Foxton Fizz was one of over 200 small town soda drink companies that once supplied refreshing carbonated beverages from Kaitaia to Bluff. While nearly all of these independent soda drink companies disappeared when international competition came to New Zealand, Foxton Fizz stuck to the task of supplying drinks to the local area and nearby towns, resisting the urge to sell out and battling hard against fierce competition with much better resources and international marketing campaigns. Now, with the resurgence of craft soda drinks Foxton Fizz is found in a fast growing number of cafes, dairies and supermarkets from north to south. “Every time a Foxton Fizz is opened the good times with friends and family are re-lived once again and a unique experience is enjoyed,” says Watson. For more information contact your DKSH rep or cs.route.grocery@dksh.com.

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 . 18

FMCG BUSINESS - SEPTEMBER 2018

We welcome more great brands to the DKSH Family

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

Please contact your Local DKSH Rep or phone 0508 356 5232 Visit www.loadeddrinks.co.nz

[ beverage trends ]

THE KIWI BEVERAGE EVOLUTION Where our taste buds are taking us.

iwis’ drinking palates have come a long way since the days when owning a percolator seemed like the height of sophistication. Over the years our tastes and preferences have evolved. Bottled water has taken the world by storm, cow’s milk has been traded in by many for soymilk, almond milk and coconut milk, and we can now buy different varieties of Coke to suit our own individual preferences, but where will our tastes lead us next? The biggest growth opportunity for the New Zealand beverage market is drinks that challenge our taste buds and make us feel sophisticated. Our research - carried out by Needscope, has identified six “drinking personalities” that every one of us inhabits according to our mood or situation, whether it’s drinking herbal tea when we want to relax or water when we want to feel in control. Drinks that make us feel sophisticated and discerning, such as products that are bitter or sour rather than sweet, or made from premium organic ingredients, are still under-represented in the market. But things are changing fast. In the past six years, sales of mixers like Schweppes Tonic Water have grown 16%, chilled fruit juices such as MOST Organics have risen nearly 20% and ZICO coconut water has grown a whopping 1755% and we’re only at the foot of the curve. According to Nielsen data, millennials increasingly want to feel like individuals rather than part of the herd, and drinks that assert their identity and uniqueness are highly sought after. An Australian study shows 60% of millennials are willing to dig deeper into their pockets for a more quality product. With incomes generally lower than their parents’, millennials want the best experience for their money – and their market share is set to swell 10% by 2021. Still drinks in particular are experiencing significant growth right now, as people look for alternatives to soft drinks and which have added benefits.

WE’RE ONLY GOING TO SEE MORE NICHE PRODUCTS THAT CATER TO OUR SENSE OF UNIQUENESS.” 20

FMCG BUSINESS - SEPTEMBER 2018

Carl Edkins, Knowledge and Insights Manager, Coca-Cola Oceania

Glacéau Vitaminwater, which has antioxidants and vitamins, ticks both wellness and sophistication boxes, with unique flavours like dragonfruit and peach and pineapple that have seen sales increase more than 550% since 2012. Iced teas like Fuze, which have natural antioxidants, are also experiencing a surge in popularity, growing 70% over the same six-year period. Natural products are another global megatrend that New Zealanders have really embraced, and we believe this is just getting started. Kiwis are increasingly looking for food and drinks that are less processed and closer to nature, produced by natural processes like fermentation or with fewer ingredients. As well as MOST Organics, coconut water and Deep Spring Naturals, bottled water is also still growing, with sales rising more than 150% since 2012, and sparkling water more than doubling. Even those of us who still like things sweet are increasingly conscious of our sugar consumption. There’s real demand for sugar alternatives sourced from natural sources. New Zealand recently became the first country in the world to launch Coca-Cola Stevia No Sugar, tapping into the demand for more plant based sugar alternatives. One thing our research has shown us is that Kiwis don’t fit in rigid boxes like “household spender aged 25-34”, or “male, married with two kids, over 40”, but choose drinks for every occasion. As the New Zealand population grows, we’re only going to see more niche products that cater to our sense of uniqueness, and that’s exciting for all of us.

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THE FINAL TOUCH A

stack of hot pancakes wouldn’t be quite the same without a lovely drizzle of chocolate or maple syrup – and roast beef is only complete with a generous dollop of mustard on the side. Toppings, sauces and condiments can elevate our favourite foods to new heights, so we’ve taken a quick snapshot of popular products in this category.

Maille’s sauces and mustards “Premium French mustard and sauces brand Maille is currently growing at +5.4%, which is ahead of the category,” says Alana Parry, Senior Client Manager, DKSH New Zealand Limited.

Just one month to go! Limited stands still available, get in touch today Over

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visitors lov ed the show in 2017

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www.chocolatecoffeeshow.co.nz Contact: Sam swood@intermedianz.co.nz | Heather hlowrie@intermedianz.co.nz

[ category insights ] She explains: “The key Maille mustard products are continuing to deliver strong growth with Dijonnaise growing at 28.2%, Wholegrain Squeezable growing at 25.8%, Dijon Squeezable growing at 24.6% and Dijon growing at 7.1% (IRI MarketEdge unit growth % YA MAT 15/07/18).” She adds: “Along with the mustard range, Maille also offer a range of delicious sauces consisting of Hollandaise, Tartare, Aioli and Bearnaise. Hollandaise is the number one Maille sauces product and is currently growing at an impressive 35.9% (IRI MarketEdge unit growth % YA MAT 15/07/18). “Maille will continue to support their brand in 2018 with a Christmas sampling campaign aligned with key promotions to drive sales during the crucial selling period.”

NIELSEN DATA Total Supermarkets - MAT to 12/08/2018 Source: Nielsen Scantrack

Val Sales

Val % Chg YA

Total Bottled And Canned Sauces

92,269,956

0.8%

Tomato Sauce

41,180,399

-1.9%

Specialty Sauce

19,446,636

5.3%

Mustard

9,411,900

0.8%

Soy Sauce

9,129,723

8.2%

Fruit Sauce

4,239,738

-0.5%

Worcestershire Sauce

3,158,946

-1.2%

Marinades

2,986,626

3.8%

Mint Sauce

2,715,988

-8.4%

Chutneys

4,633,290

-1.8%

Total Dessert & Ice Cream Toppings

13,268,472

8.6%

New flavours from Steeves Introducing Steeves Maple Toppings range, available now in Butter, Blueberry and Strawberry Flavour. “With the total Toppings Category up 8.7% (IRI MarketEdge Growth % MAT 01/04/18) and the Segments Liquid Topping up

7.0% and Maple Syrup up 11.7% (IRI MarketEdge Growth % MAT 01/04/18), these new products are on trend with the category growth,” says Amy Harper, Senior Business Manager, DKSH New Zealand. “Steeves will continue to support their brand in the New Zealand market with promotional activity aligned with key times of the year,” says Harper.

MAPLE FLAVOURED TOPPINGS Perfect for:

PANCAKES WAFFLES ICE CREAM And much more ...

FMCG BUSINESS - SEPTEMBER 2018

New Essano Superfoods Based on three natural pillars Cinnamon, Turmeric and Kale, Essano Superfoods consists of 13 products and one powerful beauty regime. Essano Superfoods combine these natural plant extracts with Liposomal Technology, to ensure maximum potency for the most effective skin-enhancing results. Essano Superfoods are made in New Zealand and have the largest certified organic range with 11 out of 13 products Certified by EcoCert. Available at all good supermarkets nationwide. hello@essano.co.nz

New Taste Sensation Something to Crow About have launched a new mouth-watering muesli flavour, Cashew Sour Cherry & Chia. Nutritious and delicious, with a 4-star health rating, it features roasted cashews and sour dried cherries. In response to consumer demand, it’s gluten free, preservative free, dairy free and vegan friendly and comes in a 400g resealable pack. www.crowabout.co.nz grant@ismpeople.com Ph (09) 428 0449

New Dilmah Infusions Along with standalone classics like Peppermint and Camomile these new additions blend enticing ingredients like Holy Basil, Turmeric, Chilli, Liquorice root and the next big health trend, Moringa! Every cup is sure to lead you on an exotic journey to the home of Dilmah in Sri Lanka, famous not only for it’s tea but natural spices and ancient Ayurvedic medicine. Contact Kraft Heinz on 0800 DILMAH (0800 345624)

Game Changer for Healthy Snacking

Sunshine Pegs' bold new look Sunshine Pegs' brand new packaging hit the shelves at the end of August. The bright new look celebrates Sunshine Pegs’ 50year heritage and reflects a modern, fresh design. Now available in pouch packs of 20 and 48, they contain the same iconic, hardwearing, Kiwi-made pegs we’ve all come to love. www.acton.co.nz 0800 699 090 24

FMCG BUSINESS - SEPTEMBER 2018

The category creators are now launching a most amazingly delicious new product. Frooze Balls filled with Nut Butter! True kiwi category innovation to grow healthy snacks to the next level. Great protein too. Three amazing flavours - Salted Caramel, Berry Brownie and Choc Truffle. In popular pottle format - multi-serve and recyclable! www.revive.co.nz orders@revive.co.nz (09) 579 2800

[ what’s hot ] New look for the leading lunchbox snacking biscuit brand

New Giannis Kebab Bread After much consumer demand, we have re-developed our Souvlaki offering and re-branded the product to Kebab Bread. Retailer and consumer uptake and

Check out the new Wheelies world themed packaging! This new, vibrant packaging aims to instigate excitement and growth in the biscuit lunchbox snacking category by engaging consumers shopping the biscuit aisle. Perfect for onthe-go snacking, the range includes Chocolate and a Multipack which includes four deliciously different flavours, Chocolate, Choc orange, Choc mint and Vanilla. For more information call Hutchinsons 0800 555 258 or visit Hutchinsons.co.nz

feedback has been excellent and with the popularity of Kebab stores and other flatbread convenience options available in the Foodservice sector, we are so pleased to be able to offer consumers the “make at home” Kebab or Souvlaki offering. For ranging enquiries contact Simon Rangihaeata Sales / Marketing Manager Ph +64 21 854 091 simon@giannis.co.nz

Sujon has a fresh new look This proud family owned business from Nelson is launching an exciting brand refresh across its entire frozen range. This fresh new look draws out the real benefits of Sujon berries. Company owners Sue and John Gibb are proud of the change and are “excited that the fresh look helps educate consumers that Sujon is the only frozen berryfruit company packing their full range right here in NZ”. www.sujon.co.nz

Waitoa Presents The First Premium Chicken Burger Waitoa is leading the way in the value add boxed range with the first Free Range Premium Chicken Fillet Burger in the market. The marinated whole muscle breast fillet is the perfect solution for creating a quick and easy masterpiece that consumers will love delicious, nutritious and also available in a Gluten Free crumb! For further information and to place an order please email nzsalesadmin@inghams.com.au or call 0508 800 785

New Red Seal Infusions Grow your premium teas sales with an exciting new range of six exceptional blends from Red Seal. Generously cut, on trend ingredients - including turmeric and matcha - are in pyramid teabags, which provide the perfect amount of space to infuse and release their full flavour. To support this exciting launch, Red Seal Infusions will be on TV from October (ratecard valued over $700,000!). For more information contact us on 0800 104 401 or visit redseal.co.nz FMCG BUSINESS - SEPTEMBER 2018

[ good business ]

Single-use plastic bags to be phased out at all retailers Single-use plastic shopping bags will be phased out in New Zealand over the next year, according to an announcement from Prime Minister Jacinda Ardern and Associate Environment Minister Eugenie Sage. “We’re phasing-out single-use plastic bags so we can better look after our environment and safeguard New Zealand’s clean, green reputation,” said Ardern. “We’re listening to New Zealanders who want us to take action on this problem. This year 65,000 Kiwis signed a petition calling for an outright ban. It’s also the biggest single subject school children write to me about. “Every year in New Zealand we use hundreds of millions of single-use plastic bags – a mountain of bags, many of which end up polluting our precious coastal and marine environments and cause serious harm to all kinds of marine life, and all of this when there are viable alternatives for consumers and business. “It’s great that many people are already changing the way they

Recycled plastic packaging for Frucor Frucor Suntory has announced new packaging sustainability commitments that include the introduction of recycled plastic sourced from Australia and New Zealand for its water, juice and carbonated soft drinks bottles. The plan will significantly increase the beverage manufacturer’s use of postconsumer recycled material so that by the end of 2019, all water bottles will be made from at least 50% recycled PET (rPET) bottles – with at least 10% of the recycled material sourced locally. By 2030, Frucor Suntory will use 100% rPET for all water and juice bottles and 50% rPET for carbonated soft drink bottles. At least 25% of the recycled plastic will be sourced from Australia and New Zealand. The move represents a major step forward in maximising the lifecycle of PET plastic in Australasia and supporting the shift to a circular economy. Frucor Suntory Chief Technical Officer Vincent Meron says the company recognises the need to increase efforts to deal with packaging from the start to the end of life to create a truly circular economy. 26

FMCG BUSINESS - SEPTEMBER 2018

shop. But it’s important we take the time now to get this right so we can help all New Zealanders adjust their shopping habits. We need to be far smarter in the way we manage waste and this is a Prime Minister Jacinda Ardern good start. “We are a Government determined to face up to New Zealand’s environmental challenges. Just like climate change, we’re taking meaningful steps to reduce plastics pollution so we don’t pass this problem on to future generations,” said Ardern. Sage said: “We’re proposing a nine month phase-out period and we’re confident this is a change we can make together. New Zealanders are proud of our country’s clean, green reputation and we want to help ensure we live up to it. Phasing out single-use plastic bags helps do that.

“Increasing our use of recycled plastic and finding inshore solutions to our waste issue is a major part of this," he says. “We have a broader responsibility to the communities we serve and we believe that we can make a positive difference through our decisions and actions." Other targets as part of Frucor Suntory’s packaging sustainability commitments include developing the lightest 600ml water bottle in Australasia, using at least 60% recycled material in all packaging and becoming zero landfill across all Frucor Suntory sites. Earlier this year Frucor Suntory committed to using 100% reusable, recyclable or compostable packaging by 2025 as part of the New Zealand Plastic Packaging Declaration.

[ export ]

Shaking and stirring up global glasses

uring his years managing cocktail bars around the world, Joe Slater – now Managing Director of Six Barrel Soda Co – set himself the task of working out how to make high quality drinks using fresh ingredients at a large scale. When he got back to New Zealand, he opened a bar in Wellington with his mate Mike Stewart, and put his innovation to use. “It was really about making excellent quality and interesting drinks, simply,” explains Slater. “People were really into our drinks and there was a growing interest in more unusual flavours.” So in 2012 the pair launched Six Barrel Soda, selling bottled syrups and sodas via their own store in Wellington where customers could try out the drinks. They also started supplying other venues, cafés and bars, then retail, starting with Moore Wilson’s and Commonsense Organics in Wellington, then supermarkets and retailers all over the country. “We got into exporting way earlier than we should have – a classic mix of ego and naivety,” laughs Slater. “There was a lot of interest from Australia right from our first year in business, via social media and coverage of our store in Wellington. “We jumped right in without much experience, and air-freighted some really heavy boxes full of glass bottles of syrup! But we learnt some interesting things along the way and now have a more sustainable model.” Currently exporting to Australia and Hong Kong, Six Barrel is also working on new developments in Dubai, China and Singapore, and developing more of a global brand.

“Earlier versions of us would have said ‘We need to take over Singapore and be the best and biggest!’ But now we’ve proved in New Zealand that being a medium-sized company is a good sustainable position to be in.” Other exporting lessons include: • Make sure your in-market partner is right that they have access to the customers you need, at the level you need and the volumes to make it viable. Make sure they have an interest in promoting your brand in a partnership way. • Make sure the market and route to market are right. We’ve had approaches from distributers in countries like Mexico and South Africa, who looked really promising, but the numbers didn’t add up once we looked into retail prices of similar products in the market and what we’d end up with. While there are several premium craft syrup makers scattered around the world, Slater says most of them are quite regional. “One of the benefits of being in New Zealand is that you have to export if you’re making a reasonably niche product. Whereas if you’re based in California for example, you’re fine.”

Natural drinks

The focus is on producing great tasting drinks, using natural and organic ingredients where possible. For example, Six Barrel only uses Fair Trade organic sugar. “People ask why we don’t do sugar-free, but we do a sugar-free bottled soda, Cucumber & Mint, and it’s our lowest seller. Raspberry and Lemon is our best seller, we also have a new Classic Tonic flavoured syrup which is going really well, and our Lemon Honey Ginger is very popular. With interesting flavours such as Rhubarb & Juniper, Pandan & Lime and Celery Tonic, I look forward to seeing what the duo come up with next as they move into more markets. As the company is still small (only five people) there is a limited research budget. With Dubai for example, to test the market, they’re selling direct to a retailer to try out the product in a few stores. “Our aim is to make wonderful and surprising flavoured drinks,” says Slater. “And to show people they can easily make awesome drinks at home, Six Barrel Soda Co owners Joe Slater (L) and Mike Stewart (R) that taste and look incredible.”

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

MAKE SURE THE MARKET AND ROUTE TO MARKET ARE RIGHT.” JOE SLATER, MANAGING DIRECTOR OF SIX BARREL SODA CO

FMCG BUSINESS - SEPTEMBER 2018

[ legal advice ]

Greener Pastures

N Aman Prasad is a Solicitor at Steindle Williams Legal specialising in business and commercial law. www.swlegal.co.nz

A BIODEGRADABLE PRODUCT IS NOT NECESSARILY COMPOSTABLE.”

ew Zealand has crafted an international reputation for being clean and green, exemplified by the long running “100% Pure” campaign. It is expected that to protect this reputation there will be increasing attention on the environmental consequences of products. The current government has in fact signalled that it will be looking at how to better implement the Waste Minimisation Act 2008, which could result in more levies for general landfill waste, incentives for processing organic waste and the adoption of labelling standards. Producers, in an effort to demonstrate awareness of environmental issues, can get caught up in ‘green-washing’ their product to appeal to the conscientious consumer. However this should be done carefully to avoid breaches of the Fair Trading Act 1986. The Commerce Commission released a video earlier this year on its YouTube channel titled “If you can’t back it up don’t say it”. This article only sets out to make readers aware that there is a distinction between “compostable” and “biodegradable” and that these descriptors should be used carefully in labelling any products to avoid making any false, misleading or unsubstantiated representations. Biodegradable broadly means that a product will break down in a natural environment. A biodegradable product is not necessarily compostable. Compostable commonly means that the product will break down into compost or humus composed of decayed organic material. Until standardised definitions are available, an issue with using these descriptions is that they may create an impression that the product is

good for the environment, whereas the reality is different. Being biodegradable and/or compostable does not mean that a product is ‘clean and green’. This is because these one-word descriptors leave out the conditions under which the product will biodegrade and/or turn into compost, the time this takes, and whether there are any special collection requirements so that the product is directed to the correct processing facility. It may therefore be misleading to describe a product simply as compostable or biodegradable. Doing so entails a risk of breaching the Fair Trading Act for being misleading or unsubstantiated. This can be compounded if the labelling is prominent, a premium is being charged or it is known that the ultimate outcome will not be better for the environment. Best practice would be to qualify these descriptors by noting that the product is biodegradable and/or compostable only under certain conditions, especially as apart from possible breaches of the Fair Trading Act, a retailer may face reputational damage if consumers perceive that they were being misled or deceived.

EXAMPLES • If compostable bags are used to collect non-food waste and the compostable bag is collected as general household waste then the compostable bag ends up at a landfill where it could degrade at the same rate as any other plastic bag. • You might see coffee cup lids with the word “compostable” on them but without any information about what is needed for the composting process. The likelihood is the lids are not going to a composting facility in New Zealand unless they are specifically collected for such. Similarly, if it says “home-compostable” this could mean that the lid will compost at home over 6-12 months under certain conditions. These conditions are unlike those in an industrial composting facility where a shorter timeframe is required. • Biodegradable bags including bio-plastic bags (which does not necessarily mean the bag is 100% plant-based) may break down into micro-plastics, which are a troublesome contaminant. These bags may not be suitable for any organic collections by local councils and if they do get included by consumers who might rely solely on the marketing labels on the product, this only increases the cost to councils of having to screen out bio-plastics from organic waste. 28

FMCG BUSINESS - SEPTEMBER 2018

[ Buy NZ Made ]

Consider your product packaging

emoving friction from the buying process has been at the centre of a delightful consumer experience for most of the 20th century. The less friction, the more convenience and the happier the customer. Savvy retailers know that reducing cognitive load increases consumption habits. Products that take less time to find sell best. So what happens when friction is introduced at the supermarket checkout in the shape of a neverto-be-filled-again plastic bag dispenser? There is a cultural shift underway where shopping friction is OK because it serves a greater purpose that we all benefit from. The question isn't whether this is a good or a bad thing for your business but how will your packaging be viewed in the context of this new cultural landscape? As reusable bags re-awaken the shopping habits of consumers, what packaging gets put in the shopping trolley checkout may also be considered. Here are three commercial opportunities to reframe how your product is perceived in a consumer landscape that is fast becoming 'woke' to their consumption habits and how they impact the world around them.

• Integrate your packaging choices so that consumers can act in congruence with their newly formed habit of BYO bags to the supermarket. • Educate your customer on what you're already doing or have considered to reduce waste. If ice cream is best served in plastic tubs that can be recycled instead of wax coated cardboard that can't, get vocal about it. • Go the other way on purpose. The contrarian view would say that luxury packaging will always have a place in society where no expense is spared and the indulgence starts with how you wrap the product. One of our New Zealand Made licence holders, Seventh Wave Wetsuits, asked us why we were using sealable plastic bags to distribute the New Zealand Made tags to our licence holders. We didn't have an answer beyond 'they're easily sortable' or ‘they won’t bust open like paper bags’. So we made a few calls and Printing.com came to the rescue with a cardboard carton replacement. It's a small change, it's not the full solution, yet it signals intent. Decide on purpose what your product packaging is signalling to consumers in the post plastic bag shopping context.

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

HOW WILL YOUR PACKAGING BE VIEWED IN THE CONTEXT OF THIS NEW CULTURAL LANDSCAPE?”

Quality Health & Safety services

[ online ]

The Health and Safety Association of NZ (HASANZ) has launched a register that will be a one-stop-shop for businesses to find reliable, quality health & safety advice and services. It’s New Zealand’s first national online register of verified workplace health and safety professionals, and was developed by HASANZ with funding from ACC and WorkSafe NZ. Businesses will be able to use it to search for free to find professionals to provide solutions to workplace health and safety issues – everything from manual handling to designing health and safety systems. To be on the register, the professionals must provide evidence of their qualifications, experience, continuing professional development, commitment to a code of conduct, good character and have required insurance cover. Visit https://www.hasanz.org.nz/page/hasanz-register/ for more information. FMCG BUSINESS - SEPTEMBER 2018

[ FGC ]

Another look at sugar labelling

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

n the debate around how to tackle the complex issue of obesity, sugar continues to attract the most attention. For the most part, those railing against it believe taxes to be the single best solution. But with the Government saying it prefers to work with the food industry to further reduce sugar content in food and beverages, a sugar tax won’t be happening anytime soon. Nor should it, because, as I have repeated many times, taxes haven’t worked anywhere in the world they’ve been tried. In Mexico, sales data shows consumption was back up to pre-tax levels a year after an initial decline. Now there’s to be another look at sugar labelling. The Food Regulation Standing Committee (FRSC), a sub-committee of the Australia and New Zealand Ministerial Forum on Food Regulation, which is responsible for food regulation policy, is asking for feedback on options for labelling sugars on packaged foods and drinks. It wants to make sure labels “provide adequate contextual information” so consumers can make informed choices. The options, which could work exclusively or together, are: • status quo • education on how to read and interpret labelling information about sugars • changes to the statement of ingredients • added sugars quantified in the nutrition information panel • advisory labels for foods high in added sugars • pictorial approaches to convey the amount or types of sugars in a serving of food • digital linking to off-label web-based information about added sugars content. FGC will be making a submission (due on 19

FMCG BUSINESS - SEPTEMBER 2018

September), but at the time of writing, I can’t give details of what it will contain because we’re still consulting our members. Something we will be including is some fascinating new data from one of our members that shows a dramatic change in consumer preferences for beverages. Data gathered by strategy and marketing company IRi has found that over the past 18 years, total sales of beverages containing added sugar dropped from 64% to 45%. At the same time this was happening, sales of beverages with no sugar rocketed – from 4% of the market in 2001 to 24% this year. That’s a big shift in consumer preferences away from sugars. In addition, the volume of beverages containing natural sugar (fruit juices etc.) dropped from 20% to 11%. When you add the figures for added sugars and natural sugars, the result is that 56% of beverages being sold in supermarkets in 2018 had some form of sugar in them, compared to 84% in 2001. There’s still work to do, but it’s clear from this data that New Zealand consumers have been getting the message about switching to low/zero-sugar beverages. In particular, they’ve been buying-up big on the wide range of new low/zero products launched in the past eight years. It’s a trend that’s likely to continue as more products come onto the market. It’s worth noting also that IRi’s data would not have captured the full impact on consumption of Coke’s Stevia No Sugar option, which was launched in May, just one month before the end of the collection period. There’s one further interesting fact from this: the data shows that sales of full-sugar drinks in New Zealand have declined at a faster and more sustained rate than in Mexico, where there have been extensive food and beverage taxes collected. There, the number of low/no sugar beverage litres sold has shifted from 4% of the market to just 5% - a far cry from New Zealand’s 24%! This shift in our consumption patterns has been achieved without as much as a whiff of a sugar tax. It’s come about through public education, school and community programmes, and the development of healthier options. Unfortunately, this reduction in sugar intake has also come at a time when our obesity rates are rising, which shows the problem is not just sugar.

[ fresh produce ]

Best in season

eptember will see a selection of Australian imports including beautiful eating mandarins – Ellendale, Honey Murcott and the darling of the range: Afourer. Consumers will fight for these. Also appearing will be Australian melons including rock melon, honeydew and the aromatic orange candy melon, which has a yellow skin and pinkorange flesh. USA nectarines, peaches and plums will begin to taper off, however late season pluots (which are a hybrid of 75% plum and 25% apricot) will become available for a short time. New Zealand navel oranges and lemons will continue to be plentiful and Encore mandarins will arrive. These are delicious and are easy to peel.

Grapes Imported grapes start to become good value with the Californian season running from now until January. A selection of black, green and red varieties are a great visual product to display. Storage/handling: Store in the refrigerator away from water or ice as moisture will decrease shelf life. Refrigerated, they can be displayed for up to 48 hours before visible shrinkage occurs. Grapes tend to absorb odour, so avoid storing them next to green onions and leeks. What to look for: Choose firm, plump fruit that are firmly attached to the stems. Grapes at their freshest will have green, flexible stems and not dry and brittle ones. Avoid wet, mouldy or shrivelled grapes as this indicates decay.

plastic prevents damage and stops the cucumber drying out. Eggplant should have a smooth, shiny skin that is uniform in colour. Smaller eggplants tend to be sweeter than larger ones. Soft leaf greens should have fresh, crisp leaves – avoid any that are wilted or slimy.

Herbs With spring upon us, herbs are in full flourish. As well as the traditional Genoese basil - lemon basil, Thai basil and purple basil, which adds a fabulous addition of colour, will be in good supply. Tarragon, which loves light and warmth will also be readily available. Storage/handling: The likes of potted coriander and Italian parsley must be kept at the top of your display as they will stretch and become yellow faster if left on bottom shelves. Do not water plants while on display as they have been well watered before being dispatched to you, overwatering sometimes does more damage than doing nothing. What to look for: Look for bright, fresh, green leaves with no wilting and order small quantities regularly to make sure your stock is as fresh as possible. Offer different varieties to keep your stand interesting.

WITH SPRING UPON US, HERBS ARE IN FULL FLOURISH.”

Hothouse Vegetables A range of hothouse-grown vegetables kick-off with red, green, yellow and orange capsicums, telegraph cucumbers, eggplant and a full range of soft leaf vegetables including baby spinach, cos, rocket and fancy lettuce. Asian vegetables like bok choy, pak choy, gai choy and choy sum will also be available. Storage/handling: Handle all fresh produce with care and be careful not to squash soft leaf vegetables. Keep under refrigeration. What to look for: Choose capsicums with firm, glossy skins. Telegraph cucumbers usually come wrapped in plastic as their skins are very soft. The

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 FMCG BUSINESS - SEPTEMBER 2018

[ events ]

C&I EXPO HIGHLIGHTS

&I Expo was is back in Melbourne this year, partnering with the Australasian Association of Convenience Stores (AACS) to bring retailers and suppliers together over two big days. The audience consisted of owners and operators of convenience stores, service stations, corner stores, community stores, newsagents, mini marts and food service stores that have a convenience offer. Suppliers and wholesalers were also in attendance Visitors were treated to an impressive line-up of local and international presentations at the AACS Convenience Leaders’ Summit, while the expo showcased the latest in convenience products, services and merchandising. More than 1300 visitors and about 100 exhibitors were in attendance - representing over 8,000 retail outlets and numerous suppliers. The exhibitors included Moccona, Ingham, Sanitarium and many well-known brands. Here’s a snapshot of new products and the latest convenience trends seen at C&I Expo in Australia.

Future Bake Australia Convenient on-the-go health snacks, the single serve Start Me Up cookies are full of green nutrition to boost and sustain energy. The Melbourne based manufacturer of premium snack foods is launching the range with four distinctive and amazing flavours – Buckinis Cranberry, Peanut Butter, Turmeric Latte and Chocolate Chip. 32

FMCG BUSINESS - SEPTEMBER 2018

Haribo on the go New pack formats to meet the “On the Go Trend” were just introduced through Haribo’s global supply network. Two of its most popular Jelly confectionery products are now available in a travel cup format. The products being introduced in the travel cup are Goldbears 220gm and Starmix 190gm, offering retailers a point of difference to standard bag format Jelly Confectionery.

Ingham’s Karage Chicken Bites & Ready to Eat Chicken Schnitzel Karage Chicken Bites are tender, bite sized chicken pieces, coated in an authentic Japanese style crunchy coating. Easy to prepare – just heat and eat! Provided in consistent portion sizes to manage food costs with no artificial flavours, colours, or preservatives. The Ready to Eat Chicken Schnitzels are coated in a crunchy golden ciabatta style crumb. Already cooked through, they are the convenient and consistent solutions to serve in a salad, in a wrap, or in a baguette, simply heat and serve. Individually frozen for convenience with no artificial flavours, colours, or preservatives.

VR Distribution VR Distribution has obtained the license for Duff Energy Drinks and Duff Mints for Australia and New Zealand. The Duff Energy Drinks will be manufactured in Victoria and are available nationally for the P&C market. The orange-flavoured drink is packaged in a 375ml can (RRP $4.80) and the Duff Mints are in a 20g tin (RRP $4).

Schweppes Schweppes have two new offerings including G2 Gatorade and Raspberry Pepsi Max. The G2 is available in three flavours, each with less than 2% sugar. The Raspberry Pepsi Max is the newest edition Pepsi flavour extension and is available now in a variety of bottle sizes and cans.

Be Ready 2Go Answering the need for ready-to-drink products, Performance Inspired joined forces with a natural juice company to formulate a protein drink that is both delicious and functional. The result? Ready 2GO Protein: A delicious Whey Protein Isolate (WPI) infused filtered water boasting 16 grams of protein and 110mg of potassium, with 100 or less calories.

AACS Supplier Awards The AACS Gala & Awards dinner was held at Crown in Melbourne and what a terrific night it was. More than 650 attendees enjoyed great food, entertainment and above all, great networking opportunities. The night also recognised excellent performance among both Suppliers and Retailers as well as the winners of the AACS Awards. The AACS Supplier Awards winners are… Food on the Go Winner: Patties Foods Beverages Winner: Frucor Suntory Confectionery Winner: Stuart Alexander Distributors Winner: The Distributors Service Provider Winner: Convenience Measures Australia Grocery & GM Winner: Pacific Optics Snacking Winner: PepsiCo Telecommunications Winner: Vodafone Tobacco Winner: Philip Morris AACS Store Awards Major Retailer Company Operated Store of the year Winner: The Foodary Tullamarine Major Retailer Franchise / Independent Store of the year Winner: BP Urbanista – Condell Park Supplier of the Year Grand Champion Winner: PepsiCo AACS Retailer of the Year Winner: BP Australia AACS PJ Industry Award Retail Winner: Shannon Fargher - BP Suppliers Winner: Matt Bluck - Parmalat

Events 2018 SEPTEMBER

18 Devro Great New Zealand

18-20 FOODTECH PACKTECH

Auckland, NZ

ASB Showgrounds

www.greatnzsausagecomp.

Auckland, New Zealand

co.nz/

Sausage Competition

www.foodtechpacktech.co.nz

NOVEMBER

OCTOBER

1-4 TASTE AUCKLAND

5 NZ CHOCOLATE AWARDS

Queens Wharf, Auckland, NZ

Trophy winners announced

www.tasteofauckland.co.nz/

www.nzchocolateawards.co.nz

7-9 FGC CONFERENCE

6-7 THE CHOCOLATE &

Brisbane, Australia

COFFEE SHOW

www.nzfgc-conference.com/

The Cloud

18 TOAST MARTINBOROUGH

Auckland, NZ

Martinborough, NZ

https://chocolatecoffeeshow.

https://toastmartinborough.

co.nz

co.nz/

17 NZ FOOD AWARDS Powered by Massey University Auckland, NZ www.foodawards.co.nz.

Visit the websites and contact the event organisers for further details and updates. To have your event listed in FMCG Business email: trubanowski@intermedianz.co.nz. FMCG BUSINESS - SEPTEMBER 2018

Register your Chocolate event for free promotion during New Zealand Chocolate Week! Welcome to New Zealandâ&#x20AC;&#x2122;s national celebration of all things chocolate! The inaugural NZ Chocolate Week is designed to highlight the phenomenal talent we have in New Zealand who create with chocolate, make chocolate or just have a love affair with chocolate products. New Zealand has a strong emerging chocolate industry with bean-to-bar producers and chocolatiers through to those creating amazing desserts, milks, hot drinks, beers, ice cream and much more! NZ Chocolate Week is here to encourage Kiwis to support these businesses, those in big cities through to producers doing great things in the regions.

You can get involvedâ&#x20AC;Ś register an event today! Chocolatiers, Chocolate Makers, Restaurants, Cafes, Schools, Bars, Bakeries and others can get involved by listing an event, sell tickets, sell product, receive social media promotion and educate on your involvement with this exciting new national event! Just head to www.nzchocolateweek.co.nz to list your event for as little as $29.95

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[ social sphere ]

Out & About

At a Ceres pop-up event in Auckland: Celebrity Chef Nadia Lim, Ceres Organics co-founder Noel Josephson, and creative/ event stylist Evie Kemp.

the Snack Category The PepsiCo team won S r of the Year at the AAC plie Sup the and rd Awa tralia (pictured with Aus in rds Awa r plie Sup Jeff Rogut). AACS Chief Executive

Tim Lightbourne, Graham Norton and Rob Cameron launch their first-ever Italian Prosecco and mark five years since Graham first partnered with Invivo.

Chris Quin (CEO FSNI) with Paul and Liz Blackwell (Owners PAK'nSAVE Albany, Store of the Year) at the Foodstuffs North Island Co-Op Awards.

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 win a Tefal 32cm Wokpan (RRP $149.95), thanks to McCain Stir-fry Supreme - #McCain.

SNAP & WIN!

Just email your high res image with a caption to trubanowski@intermedianz.co.nz

FMCG BUSINESS - SEPTEMBER 2018

www.theshout.co.nz September 2018

From the home of Craft & Beer PLUS HAWKE’S BAY WINE n LAGER n CHENIN BLANC PLUS VERMOUTH n INDUSTRY INSIGHTS n RED BLENDS NEW ZEALAND’S LARGEST LIQUOR AUDIENCE NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

New Zealand’s

LARGEST liquor audience

www.theshout.co.nz

April 2018

www.theshout.co.n

September 2017

June 2018

o.nz

www.theshout.c

Introducing

KONO WINES

comes home to Aotearoa

NEW CR AFTED SY RUP AND E. TOPPING RA NG

The Ultimate Natural German Ice Wine

PLUS VODKA • WINE IN A CAN • PILSNER N E W Z E A L A N D ’ S L A R G E ST L I Q U O R AU D I E N C E

BLANC HT ON SAUVIGNON RVANA • SPOTLIG E • POP-UP BARS BEE ’ S L A R G E ST L I Q U O R AU D I E N C

PLUS NZ LIGHTER

www.theshout.co.nz

www.th

WINE n FESTIVAL S & AWA

RDS n PIN

OT NEW esho Z Eut A.co LAND’S LA RGEST LIQ .nz 18 UOR AUDI ENCE

July 2018

April 20

D NEW ZEALAN ut.co.nz

NOIR

esho www.th er 2017 Novemb

New Hardware E

ID GIFT GU RISTMAS S • CH E AWARD C D N IL E I S GU AUD BREWER QUOR NAY • E ST L I ARDON LARG ND’S PLUS CH ZEALA W E N

PLUS ORGANIC WINE n AMERICAN BEER n INDUSTRY INSIGHTS NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

EDITOR Charlotte Cowan ccowan@intermedianz.co.nz

PL U S

PI N O T

G R IS

n M EE T

E W IN NEW EM A K ZEAL ER n AND H IG H ’S L ARG -S TR EN EST G TH LIQU OR A UDIE NCE

B EE R

ADVERTISING SALES MANAGER Sam Wood swood@intermedianz.co.nz

www.theshout.co.nz

[ editorial ]

Savouring spring

CONTENTS September 2018 4

Industry news and insights

7 A milestone year for Sprig & Fern Brewery Celebrating Master Brewer Tracy Banner’s 35th anniversary and going glass

Historical Hawke’s Bay Tasting notes from Cameron Douglas MS

12 The other Blanc Cameron Douglas MS explains the significance of Chenin Blanc

8 Event pics Social pics from the Graham Norton and Invivo Wines new season launch

14 In defence of lager Neil Miller takes a look at this super-popular beer style

9 On a winemaking mission Q&A with Mission Estate Winemaker Paul Mooney

Beervana 2018 The highlights from this year’s event

Take your pick September’s must-try classics and new releases

www.theshout.co.nz September 2018

The Shout Editor Charlotte Cowan

IT’S THAT time of year folks, we can finally see a glimpse of sun and feel like spring is upon us. So to celebrate, we’re taking a look at sunny Hawke’s Bay this month. On pg 9 we chat to Mission Estate Winemaker, Paul Mooney, who is now in his 39th year with the iconic Hawke’s Bay winery. Plus, Cameron Douglas MS shares some background on the Hawke’s Bay wine region and tastes some great offerings on pgs 10-11. But that’s not all spring brings this September issue. Cameron Douglas MS also takes a look at ‘the other Blanc’, Chenin Blanc, and why we should embrace this alternative white varietal on pgs 12-13, and beer writer Neil Miller shares his picks for clean and crisp thirst-quenching lagers on pgs 14-15. So we’re all about light, bright and fresh this month - long may it continue! For more from The Shout NZ, make sure you check us out on Instagram and Facebook @TheShoutNZ and we’ll be sending out breaking industry news in our fortnightly eNewsletters which you can sign up for at www.theshout.co.nz. Santé!

From the home of Craft & Beer

On the cover: Sprig & Fern Brewery Brewed in Nelson under the watchful eye of Tracy Banner, Sprig & Fern craft beer is more than just a quirky name or funky bottle – it’s about combining malt, hops, innovation and precision in a way that sets apart everything they brew. For more on Sprig & Fern’s milestone year, head to pg 7 and for contact details, visit www.sprigandfern.co.nz

PLUS VERMOUTH n INDUSTRY INSIGHTS n RED BLENDS NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

Editor’s picks

Astrolabe Wrekin Vineyard Sec Chenin Blanc 2018 It’s time to step away from the Sauvignon Blanc and Chardonnay and broaden your white wine horizons. This month we encourage you to give Chenin Blanc a go, especially Astrolabe’s brand new Sec Chenin Blanc from Winemaker Simon Waghorn. For more on ‘the other Blanc’, head to pgs 12-13. Paynter’s Cider New from Paynter’s Cider in the Hawke’s Bay comes three delicious new flavours just in time for spring. The new range includes The Alchemist (Medium Dry), The Huntress (Medium) and The Pilgrim (Dry), so there is literally a cider to suit all discerning palates. For tasting notes and more new releases this month, check out pg 17. Garage Project BEER We Kiwis love a good ol’ lager. Simple, classic and easy-to-drink, you really can’t go wrong with it. With no gimmicks or fancy cans, Garage Project’s humbly titled ‘Beer’ is just one of beer writer Neil Miller’s picks for must-try lagers this month. For more, check out In Defence of Lager on pgs 14-15. 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 - SEPTEMBER 2018

[ news]

Thornbury unveils new look NEW ZEALAND wine brand, Thornbury, has revealed a new look and brand focus, celebrating New Zealand’s five great wine-producing regions. The brand evolution is in response to growing consumer demand for provenance in food and wine. Thornbury Winemaker, Simon Fell, who has been in the business of making wine for 25 years, says New Zealand consumers have a greater affinity for locally grown and made produce. “As the local wine industry has matured, Kiwi palates have become increasingly more sophisticated,” he says. “Consumers are more educated and have a greater appreciation of regional flavours – across both food and wine.” Research into what consumers value most when purchasing shows that New Zealanders want provenance and locally crafted wine. The expectation of New Zealand made has now become more diverse and more specific. “The new Thornbury branding is about capturing this for consumers,” says Fell. “Even in this little nation of ours,

Harrington’s bought by Lion CHRISTCHURCH-BASED BREWERY, Harrington’s, has announced it has been purchased by Lion. Harrington’s is one of the first craft breweries in New Val and John Harrington with Lion’s Zealand and is a household Rory Glass and Dave Pearce name in Christchurch having won a number of awards over the years, including a Brewer’s Guild of New Zealand Champion Brewery award in 2012. “We started the business back in 1991 and the market is now in a very different place,” says Harrington’s Founder, John Harrington. “We’ve been thinking for a while about how best to carry the business into the future and reached out to Lion to see if they’d be interested. “I’ve had a relationship with Lion since my publican days and it’s always been a dream of ours that one day they’d become Harrington’s steward. They have a strong track record of protecting and growing craft beer brands and we’re confident that the work we’ve done in creating a strong legacy, will be protected, and even strengthened, by this move,” he says. “Lion will give Harrington’s the support needed to deliver sustained growth and give more people the chance to try our great beers.” Following a period of transition, the brand will be integrated into Lion, who will be directly responsible for supply, sales and distribution of Harrington’s going forward. While both parties are still working through the details, the brewery will stay in Christchurch and Lion will be working alongside John, who is staying on as Harrington’s brand ambassador to help drive the brand into the future. Lion plans to invest around $2 million on updating the Christchurch brewery in the initial stages to reinvigorate the business and improve brewing processes. 4

FMCG BUSINESS: THE SHOUT - SEPTEMBER 2018

winemaking varies significantly from region to region and it’s the regionality story that is at the very heart of Thornbury wines.” The Thornbury range includes a wine from New Zealand’s top five winegrowing regions, showcasing the distinct flavours of wines that are unique to each. The refreshed label features an image of a vineyard landscape alongside Dionysus, the Greek God of winemaking and wine, in honour of the expressive character that epitomises the Thornbury brand and its winemaker.

Young Winemaker of the Year MARLBOROUGH’S GREG Lane has been named the 2018 Tonnellerie de Mercurey New Zealand Young Winemaker of the Year. Lane, who is the brand Marcel Giesen, Greg Lane and winemaker for Grove Mill, Sherwyn Veldhuizen fought off some tough competition from three other young winemakers, representing both the North and South Island. The runner-up was Kelly Stuart, Assistant Winemaker for Cloudy Bay in Marlborough. Now in its fourth year, the competition aims to promote the skills of the next generation of winemakers emerging in New Zealand. The four contestants had already battled it out in either the North or South Island regional finals, prior to taking part in the final held at Villa Maria’s in Auckland. During the final, competitors were put through their paces, having to complete a number of different segments ranging from capex and financial analysis, blending, general knowledge, presentation skills, wine judging, through to marketing and laboratory skills. “All the competitors are under the age of 30 and are already showing their vast range of skills,” says Sherwyn Veldhuizen from Tonnellerie de Mercurey. “This competition is not only about helping them to grow, but also supporting the next generation of winemakers who will help to take New Zealand wine to even higher levels in the future.” Lane has not only taken out the title of Young Winemaker of the Year, he has also won a travel allowance, training grant sponsored by NZSVO, full registration to the 2019 Bragato Conference, a wine allowance and a fully funded trip to the Tonnellerie de Mercurey cooperage in Burgundy.

[ sponsored news ]

Super Liquor principal sponsor of the 2018 NZ Whisk(e)y Awards (The Drammys) SUPER LIQUOR are super-proud to be the principal sponsors of the 2018 New Zealand Whisk(e)y Awards, aka ‘The Drammys’, in this, its inaugural year. Bryan Cherry, Marketing and Merchandising Manager for Super Liquor Holdings, says The Drammys is an awards programme that has been specifically developed to showcase the best whiskies from around the world that are currently on offer within the New Zealand retail market. More than 100 whiskies entered the competition in six categories, although with the high number of whiskies entered, there was an opportunity to separate into more classes. All whiskies will be tasted and rated, with the winners for each category being awarded Gold, Silver and Bronze medals accordingly. “This is a great opportunity to showcase brands, but also increase consumer awareness of the whisky market, and promote an awarded brand in the New Zealand,” says Cherry.

The categories • Scotland Blended • Scotland Single Malt • Scotland Origin Aged 8-15 years • Scotland Origin Aged 15+ Years • Scotland Peated • International Whisk(e)y Aged • International Whisk(e)y Ireland • International Whisk(e)y USA • International Whisk(e)y World

The judges The competition judges have been meticulously handpicked for their unique experiences and knowledge within the industry. “We were very lucky in having the group available for tasting and we are excited about the results of the whiskies entered from the judging.” says Cherry. Matthew Johns, Commercial Director, Terroirs Distillers Matt Johns has 20 years’ experience in the Scotch Whisky industry, spending nine years with Glenmorangie Ltd, before moving over to manage the spirits business for Terroirs Distillers, owners of Tullibardine Single Malt Whisky, Highland Queen, Muirhead’s Scotch Whisky and Louis Royer Cognac. Mat Thomson, Co-founder of Thomson Whisky New Zealand With an irrepressible love of whisky, Mat Thomson is the co-founder and head distiller of one of New Zealand’s pre-eminent distilleries, Thomson Whisky, producing award-winning single malts and blends. Tom Fastier, Spirit Specialist for William Grant & Sons New Zealand Tom Fastier is the first-ever New Zealand appointed Spirit Specialist

for William Grants, having assumed the role in May 2017. Prior to his move back to New Zealand, Tom had more than three years’ experience working internationally for William Grant & Sons. Last year he completed WSET Level 2, bringing a subtle mix of science and ‘art’ to his tasting and appreciation of whisky. Chloe Wood, Bruichladdich Brand Ambassador - Asia Pacific After four years at the Bruichladdich Distillery developing her expertise in its hand-crafted spirits, Chloe Wood became the youngest-ever to be appointed to the role of Regional Brand Ambassador for the Asia Pacific region in November 2017. David Wallace, Chivas Brand Ambassador - New Zealand While studying, David Wallace worked as part of the Glengoyne Highland Single Malt Distillery Heritage Team, where his love for Scottish whisky thrived. After intensive training by some of the world’s best, he has since been appointed as the Chivas Brand Ambassador for Pernod Ricard New Zealand. Tash McGill, spirits and hospitality writer Also known as The Whisky Girl, Tash McGill is a spirits and hospitality writer who regularly hosts tastings and education classes for those wanting to know more about whisky and other spirits and their uses. She has been in the spirits and cocktail industry for more than 10 years, writing, tasting and judging competitions. Winners of The Drammys will be announced this month, with a function held in Auckland in October to celebrate the winners and provide the opportunity to try some of the award-winning whiskies. For more information, head to www.nzwhiskeyawards.co.nz FMCG BUSINESS: THE SHOUT - SEPTEMBER 2018

[ news & industry insights ]

Alcohol price hike won’t stop harmful drinking: NZABC RAISING THE price of alcohol to account for harmful drinking will just load more cost onto reasonable drinkers while having little effect on those making poor drinking choices, says the New Zealand Alcohol Beverages Association. NZABC Executive Director, Nick Leggett, says the call at an anti-alcohol conference last month to increase excise tax on alcohol demonstrates how selective or simply how out of touch they are with the evidence around price and drinking. “What we know from international evidence is that those who drink the most are the least sensitive to price increases,” says Leggett. “This means that any tax increase on alcohol will have an impact on the vast majority of drinkers who are sensible with their consumption but will have little impact on those who don’t.” Leggett says the $5 billion per annum quoted as being the harm from alcohol has previously been debunked, and it’s irresponsible to continue to quote it.

“That flawed figure is often used as an estimate of social cost, but it doesn’t take account of the benefits of enjoying a drink, and even adds in the taxes collected on alcohol products,” he says. “This just shows how out of step the thinking is of this group of academics. Most people who a drink enjoy benefit from doing so – that is never counted in these harm figures.” Nick Leggett says alcohol excise and duties are already fair and increase annually, collecting more than $1 billion in revenue for the Government. “We would certainly support a more directed and coordinated approach to targeting harm and increasing education using excise revenue, but that is a choice for the Government. We also support encouraging people to be responsible for their own choices and health, because at the end of the day they decide what they consume.”

Applications open for the 2019 New Zealand Wine Sommit™ APPLICATIONS ARE now open for the 2019 Sommit™ to be held in Hawke’s Bay on the 25th and 26th of January. Now in its fourth year, Sommit™ has developed into a coveted wine experience within international sommelier communities. Limited to just 20 sommeliers from all over the world, Sommit™ encompasses the weird and wonderful facets of New Zealand wine. To be hosted by Master of Wine Stephen Wong and Master Sommelier Ronan Sayburn, Sommit™ is a closed-door and sommelier-exclusive event that runs over two days. The converse of a standard tasting, Sommit™ is directed entirely by the attendees based on what they taste in the glass. The wines selected are a celebration of the lesser known aspects of New Zealand wine, with emphasis on the features that resonate with the sommelier community. For the previous three years Stephen Wong MW and Cameron Douglas MS have hosted the Sommit™ events, however this year, UK-based Mr Sayburn will step in to fill Cameron Douglas’ shoes. The New Zealand Winegrowers Sommelier Scholarship programme is open to sommeliers in Asia, Australia, Canada, Europe, New Zealand, the United Arab Emirates, the UK & Ireland and the USA. The recipients of this scholarship will not only attend the 2019 Sommit™, but also participate in the International Sauvignon Blanc Celebration in Marlborough, and the Chardonnay & Sparkling Symposium in Gisborne. To date, the New Zealand Winegrowers Sommelier Scholarship has hosted five Sommit™ events across five New Zealand wine regions for 79 sommeliers from 15 countries. With over 350 applicants from 24 countries for the 2018 Sommit™ alone, coupled with strict restrictions around sommelier-only participation, Sommit™ is a truly unparalleled experience for international and domestic sommeliers. Sound like something you might be interested in? To find out more or to apply, please visit nzwine.com/sommit.

FOR MORE INDUSTRY NEWS FOLLOW US ON 6

FMCG BUSINESS: THE SHOUT - SEPTEMBER 2018

Felicity Turner New Zealand Winegrowers International Education Manager

CHECK OUT THESHOUT.CO.NZ

[ cover story ]

A MILESTONE YEAR FOR SPRIG & FERN BREWERY A 35th anniversary, new taverns, limited edition brews and a foray into glass bottles – 2018 has been a big year for Nelson brewery, Sprig & Fern. THIS MONTH marks a major milestone for Sprig & Fern Brewery’s Master Brewer and Owner Tracy Banner, who celebrates 35 years in the brewing industry on September 21. Dubbed the ‘Mother of New Zealand Brewing’, Banner has in the past been recognised for her services to the brewing industry, which include imparting knowledge and training to the brewing community and judging nationally and internationally - now it’s time for some home-grown celebrations. “The craft beer industry in New Zealand is one that is always evolving, especially as consumers are becoming more discerning,” says Banner. “Personally, this means it is a career and of course a passion, that continues to grow every day. There isn’t any other career I could imagine having undertaken or being this fulfilling.” To memorialise this important milestone, Sprig & Fern is releasing a limited edition brew - named Soirée - to not only to celebrate the anniversary but to showcase the brewing team at Sprig & Fern, who continue to push creative recipe

Banner will also be touring all the Sprig & Fern Taverns and Little Sprig Seatoun to celebrate with those that have made it all possible, the Sprig & Fern community. The first event kicks off on September 19 at Sprig & Fern Tavern, Hardy St, Nelson and concludes on October 2 at Sprig & Fern, Tinakori Rd, Thorndon. Lastly, Sprig & Fern Brewery will launch four collectable glasses, available exclusively at Sprig & Fern Taverns and Little Sprig Seatoun. The first glass is available from 10th August, with numbers strictly limited. A glass will be released every fortnight with the final instalment released on 21st September. “With collectable beer glasses, a limitededition brew and Tracy’s Sprig & Fern Tavern and Little Sprig tour, we are making sure we celebrate her milestone 35-year anniversary in style,” says Lee Brown, General Manager of Sprig & Fern. “There will be lots of opportunity for our Sprig & Fern fans to raise a glass and celebrate Tracy’s successes.” For more information on Sprig & Fern, visit www.sprigandfern.co.nz

Tracy Banner

development under Banner’s guidance. Soirée, a Märzen Rauchbier which displays smoky characteristics from the use of Bamberg Beechwood Smoked Malt and exhibits sweet toasted notes, will ensure those that frequent a Sprig & Fern Tavern, Little Sprig or purchase at retail in 500ml singles will be wanting more.

GOING GLASS FROM APRIL this year, Sprig & Fern Brewery

What has been the reaction from consumers so far? Reaction so far has been really positive. Usually

started producing its award-winning beer in

consumers engage with the impactful packaging

glass bottles in 330ml six-packs and 500ml

before they even taste our beer - then, once

singles. We chatted to Master Brewer Tracy

tasted, they are even more impressed.

Banner about the choice to go glass… How do you ensure your brand stands out Why did you decide to launch the Sprig &

from other Kiwi craft beer producers?

Fern range in glass bottles?

My brewing ethos is staunch around quality,

Whilst the Sprig & Fern range of beer and

consistency and being well made. We own the

seasonal limited releases have long been

process end to end, so we can assure consumers

available to consumers at Sprig & Fern Taverns in the Nelson/ Tasman, Wellington and Christchurch areas and have had a strong community following to date, the bottled product has

that what they are getting is the freshest, best quality beer. What is Sprig & Fern’s signature when it comes to your style

been available in 1.25L P.E.T. only, which has restricted our

of beer/brewing?

national market. Offering both the 330ml six-pack and the 500ml singles allowed us to offer our great-tasting product to cafés and restaurants, whilst giving the consumer a premium craft singles option a retail.

We offer an extensive range of styles of beers and ciders which are always 100% true to style. The move into 500ml singles has allowed us to vary our limited release offering to ensure consumers can always find something new.

FMCG BUSINESS: THE SHOUT - SEPTEMBER 2018

[ event pics ]

Rob Cameron and Tim Lightbourne from Invivo Wines

Rob Cameron and Colin Mathura-Jeffree

What: The Graham Norton and Invivo Wines new vintage launch Where: Lion, Auckland When: 3 August 2018 Industry experts (and a few celebs) descended upon Lion last month to check out the fifth vintage of Graham Norton’s Own collection with Kiwi producers Invivo Wines, plus their brand new Prosecco. With plenty of Graham’s Sauvignon Blanc, Rosé, Shiraz and, of course, Prosecco (extra dry) to sip on, plus cupcakes featuring GN’s moniker, it was a merry way to spend a Friday afternoon.

Mel Homer and Samantha McKenna Greg Sinclair and Will Wood from M2 and Tim Lightbourne

Photography by: Sacha Stejko

Colin Mathura-Jeffree and Sonia Sutherland

David and Rachel Liversidge

FMCG BUSINESS: THE SHOUT - SEPTEMBER 2018

[ Q&A ]

ON A WINEMAKING MISSION This year marks Paul Mooney’s 39th year as Chief Winemaker at New Zealand’s oldest winery, Mission Estate in Hawke’s Bay. We chatted to Mooney, one of the country’s most experienced winemakers, about his career at Mission Estate and the upcoming vintage. Why did you decide to become a winemaker? After working in geophysics for some time, I was contemplating further study in the field when a winemaking opportunity came up. I had always been interested in food and wine through the influence of my parents, and I realised the opportunity had greater appeal than pursuing an academic career.

texture and complexity. These are usually reds, and tend to have some barrel age. The white wines we produce here at Mission, and in New Zealand in general, are wonderful, and the unique climate and land gives us a signature style not found anywhere else in the world. While I’m a red wine man at heart, a Hawke’s Bay Chardonnay from time to time isn’t a bad thing either.

You have been a winemaker at Mission Estate for 39 years - what keeps you excited about your job? The anticipation of a great vintage. If it’s not great, then making the best given the circumstances that nature has provided us with. The vintage unfolds over the summer and into autumn, so as the harvest period nears, you get a sense for what the final result will be, but you sometimes get a few surprises thrown in! I remember how the seasons have panned out since the early 1980s, so it’s fun to reflect back on the various seasons and see how they compare or contrast to the ones we are presently in.

You’ve said that Hawke’s Bay may be heading into the best wine vintage the region has ever experienced – why? We had an exceptionally warm January, the warmest since we began logging temperatures on our Gimblett Road vineyard in 1998. I have a great enthusiasm for monitoring and measuring all aspects associated with wine production. This warm weather produced ripe, fine phenolics in the fruit very early on. March was a little unsettled but later on we had a warm spell that ripened Chardonnay, Merlot, Cabernet Sauvignon and Cabernet Franc very well. At this stage, the young wines look to be exceptional. They are not necessarily as big as in 2007 or 2009, but I believe it will be an exciting vintage.

What style of wine do you most enjoy making? I really enjoy making wines that have some barrel age, it allows you to achieve a much deeper complexity, and the subtle nuances that varying barrels can provide make the crafting of those wines that much more enjoyable. What style of wine do you most enjoy drinking? Similarly, I really enjoy wines with good

Are the required conditions for a great vintage the same for red and white wine varietals? In general, yes. Although, excessively hot summers may not be ideal in some circumstances for white wines. New Zealand has relatively cool winegrowing conditions compared to the rest of the world, so generally hot summers are ideal for both varieties.

I HAVE A GREAT ENTHUSIASM FOR MONITORING AND MEASURING ALL ASPECTS ASSOCIATED WITH WINE PRODUCTION.” How has your career in winemaking prepared you for difficult vintages? In my early years as a winemaker, we didn’t have resources to ensure quality in the vineyard. At times, I had to make wine from grapes off inferior sites, with poor viticulture practices. This taught me resourcefulness and I had to develop innovative techniques that would ensure we produced high quality wines, no matter what challenges we faced. We’re also incredibly committed to sustainability. Making wines for 165 years could only be possible with a commitment to the environment. Our ability to look back at our history gives us a unique understanding of the best way to treat the land and our environment, and prepares us for the next 100 years. What can we expect from the 2018 Hawke’s Bay vintage? Wines that will be a pleasure to drink young, yet should age gracefully. The 2018 Cabernet Sauvignon and blends should be the outstanding wines of the vintage.

FMCG BUSINESS: THE SHOUT - SEPTEMBER 2018

[ tasting notes ]

Historical

Hawke’s Bay 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.

There’s no doubt that Hawke’s Bay is the centre for high-quality red blends, Syrah and a growing number of emerging red varieties, such as Tempranillo. Highquality Chardonnay and Sauvignon Blanc have been produced in the region for many years and continue to garner much respect from the wine-buying public and wine critics. With only 79 registered wineries in the region (12%) spread across 4694 Hectares (second largest in New Zealand) Hawke’s Bay is a small region compared with Marlborough, yet punches well above its weight for quality over quantity. Within the region are several historical areas (subregions) where viticulture has a significant history (Havelock North and in the foothills inland from Napier in Taradale) where some of New Zealand’s oldest and most modern wine culture exists. One of the oldest and still-producing wineries in New Zealand, Mission Estate, is located in Taradale. Founded in 1851, the wine tasting room, offices and spectacular views of the Bay are on Mount Saint Mary – a living connection to the Marist Order, wine and Hawke’s Bay. The red blended wines of the region (sometimes referred to as Bordeaux Blends) feature Merlot, the

FMCG BUSINESS: THE SHOUT - SEPTEMBER 2018

Cabernets Franc and Sauvignon and often Malbec and Petit Verdot. The best of those produced have a focused core of fruit, are ripe and bold on the palate and display very expressive and abundant tannins, plenty of acidity and oak. Some of the best examples have come from plantings on the Gimblett Gravels soils. With around 27 soils types in the Bay overall, there are different expressions of red blends to be discovered. One of the shining stars and hopefully part of the future of the Hawke’s Bay wine story, is Syrah. In better vintages, Syrah from this region are as good as any you’ll find from its counterparts in France and the New World. With a core of red fruit, spices, significant acidity and tannins to match – these wines can be exceptional. No story of Hawke’s Bay is complete without a word on Chardonnay. Many expressions of Chardonnay can be discovered, each with its link to the soil, exposure to the elements, viticultural practices and skill of the winemaking team. Of the many 90+ pointed wines reviewed over the last five years of issues through this magazine it is testament to the power and purity of Chardonnay form this region. Go Hawke’s Bay!

[ tasting notes ]

MISSION ESTATE HAWKE’S BAY JEWELSTONE ANTOINE 2015

Lovely bouquet with strong messages of fruit, oak and complexity. Darker fruit flavours with blackberry, dark plum and wild forest berries, then violets and dark oak spices. Dry with fine dusty and chalky tannins, plenty of acidity and a long, complex and tasty finish. Decant for service with best drinking from 2021 through 2028. Points 93 RRP $50.00 Distributor: Mission Estate Winery Phone: (06) 845 9350 www.missionestate.co.nz

CRAGGY RANGE GIMBLETT GRAVELS HAWKE’S BAY SYRAH 2016 Bold, rich, fruity, complex and appealing attractive bouquet. No mistaking the dark berries and peppery spices with black currant and raspberry, wild red flowers and

black pepper. Dry, and fruity with flavours that match the nose, medium+ acidity and

Distributor: Matahiwi Estate Phone: (06) 370 1000

vibrant youthful tannins. Great textures and length. Drink now and through 2024. Points 93 RRP $39.95 Distributor: Vinters Phone: (06) 873 7126 www.craggyrange.com

www.matahiwi.co.nz

MATAHIWI ESTATE ‘HOLLY’ HAWKE’S BAY CHARDONNAY 2017 Complex and layered bouquet, nutty, buttery, toasty, vanilla and baking spice. Roasted peaches and nectarine flavours, some butterscotch and cashew. Dry, fullbodied and rich in flavour and character. Flavours reflect the nose, medium acidity, medium+ alcohol, quite complex and lengthy finish. Best from now and through 2024. Points 93 RRP $29.99

CRAGGY RANGE GIMBLETT GRAVELS VINEYARD HAWKE’S BAY CHARDONNAY 2017 Toasty, smoky, intense and fruity with baking spices, roasted stone fruits, baked apple and quince. Dry with medium+ weight, moderate wood spices layer and fruit flavours, some yeast derived textures and decent level of acidity and length. Balanced and well made. Drink now and through 2023. Points 89 RRP $39.95 Distributor: Vinters Phone: (06) 873 7126 www.craggyrange.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 - SEPTEMBER 2018

THE OTHER BLANC There’s no doubt that Kiwis love Sauvignon Blanc and Blanc de Blancs but what about Chenin Blanc? Cameron Douglas MS takes a look at this often overlooked white varietal and explains why it is significant to the Kiwi wine industry. CHENIN BLANC is one of the great white grapes of the modern world. It has long been linked to the white wines of the Loire Valley in France, and lovers of Vouvray or Savennieres will attest to its brilliance. It acquired its name from Mont-Chenin in the Touraine District around the 15th Century. The grape has been used to produce wines throughout most of the Loire Valley region and its naturally high sugar and acidity levels assist in the wines’ longevity and versatility in producing dry-through-sweet styles. I remember just a few years ago tasting a 1969 Marc Brédif Vouvray - it was beguiling, perfumed, textured and long. It became one of those life-changing wines and perhaps one of the reasons why Sommeliers are eager for you to know how great some wines can be. Chenin Blanc is often also used for sparking and fortified wine production in South Africa. South Africa grows the most of this variety than anywhere in the world and dry Chenin is sometimes called ‘Steen’. The taste of Chenin Blanc can vary according to growing conditions and vintage, but Chenin will nearly always display an apple character – quite often baked apple. Other flavours may include quince, honey dew melon, a waxy and wet chalk minerality, chamomile and even a light cheese-rind note. If fermented or matured in oak, a lemon curd or brioche aroma and flavour can be detected. If the scents and tastes of vanilla, clove and toasty wood are too 12

obvious – Chenin can seem too much like a Chardonnay, which is not good. When Chenin grapes are affected by Botrytis fungus, the resulting wines can be beautifully honeyed with high acidity and flavours of apple tarte tartin and spice. Plantings of Chenin Blanc in New Zealand are so low they don’t often get a mention in the wine annual published by New Zealand Winegrowers. The variety is, however, of significant importance to New Zealand because it is specific, versatile, aromatic and flavourful. Some well-known wine producers are keeping this variety alive for us to enjoy. It can outclass and out-age many of the more well-known aromatic wine varieties currently cultivated in New Zealand. It is also incredibly food friendly – smoked salmon, pork chop and roasted chicken dishes with the richer styles of Chenin.

A vineyard in the Loire Valley

FMCG BUSINESS: THE SHOUT - SEPTEMBER 2018

Cheese too works well: triple-cream brie, gruyere, cream cheese, and even ash-rolled goats cheese with dry to off-dry Chenin. When made as a very sweet wine (dessert level), Chenin’s high acidity can contrast the sweetest of desserts, such as sticky date pudding. Within New Zealand, Chenin is grown in Gisborne (try Millton Vineyards), Hawke’s Bay (try Esk Valley), Marlborough (try Astrolabe, Forrest or Loveblock), Waipara (try Black Estate or Bishops Head) and Central Otago (try Amisfield or Mt Difficulty). A total of around 23 hectares planted across the regions. Generally, the styles are just-dry to medium, with some sweet wine and even natural and orange wine from time-to-time. Chenin Blanc can outlive Sauvignon Blanc and Chardonnay in the wine cellar, it can surprise and delight when young and beguile when older. The most appropriate glass to serve Chenin in is a tulip shape that has a sizeable bowl which tapers at the top. This glass captures the floral subtle nuances of flowers and minerality and enhances any silky or satin textures when delivered onto the palate. It is indeed a shame New Zealand Chenin Blanc is not as popular as other white varieties. I can assure you that if you take a journey into this cépage, its history, adaptability with food and pure sensory pleasure, that Chenin Blanc will work its way closer to the top of your favourite wines list.

[ wine feature ] Astrolabe Wrekin Vineyard Sec Chenin Blanc 2018 With apple and honeysuckle flavours, Astrolabe Sec Chenin Blanc is dry but with a hint of retained sugar to balance the zippiness. Fresh in flavour, the wine keeps on getting better in the bottle year after year. Made by Astrolabe winemaker Simon Waghorn, it’s a great drinking style, ready to go for spring and summer! RRP $23.00 Contact admin@astrolabewines. co.nz or (03) 5776794 www.astrolabewines.co.nz

Millton Te Arai Vineyard Gisborne Chenin Blanc 2016 With aromas of fresh lime zest, white peach and fragrant gardenias, Millton’s Chenin Blanc has flavours of fine wool and bush honey, enhanced by quince and ripe bouche pear aromas. The balance of acidity with subtle sweetness makes an approachable wine at young age and showing a huge potential for ageing. RRP $32.00 www.millton.co.nz

Mt Difficulty Bannockburn Long Gully Chenin Blanc 2017 Mt Difficulty’s 2017 Chenin Blanc displays a cooler ripening season with greengage plum, kumquat, and white peach floral notes. The palate focuses in on the kumquat and white peach elements. Can be cellared in optimum conditions for 7-15+ years. RRP $30.00 www.mtdifficulty.nz

Forrest Marlborough Chenin Blanc 2016 Classic ripe Chenin Blanc notes on the nose of vanilla custard, lemon curd, ripe green apple, lemon blossom and a hint of biscuity lees character. The taste is lemon curd, granny smith apple, dry straw and hints of Marmite, while the palate retains Chenin’s signature crisp acidity and clean, fresh finish. RRP $25.00 www.forrest.co.nz

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EASY FMCG BUSINESS: THE SHOUT - SEPTEMBER 2018

IN DEFENCE OF LAGER Kiwi drinkers love their lagers - from Corona to Panhead Port Road Pilsner. As a self-confessed ale lover, beer writer Neil Miller picks five New Zealand lagers that often tempt him over to the other side.

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

THERE ARE (broadly) two types of beer in the world – lager and ale. The difference is based on the type of yeast used – that wonderful singlecelled organism that turns sugar into alcohol and bubbles. Ale and lager yeasts operate quite differently. At the risk of over-simplifying the rather complicated brewing process, ale yeasts work at the top of the brewing tank in warmer temperatures for a relatively short period of time. As a result, ales tend to be rounded, fruity, and/or nutty. In contrast, lager yeasts labour at the bottom of the fermentation tank at colder temperatures for a much longer period of time. Lagers tend to be crisp and clean. As always, there are exceptions to every rule. For most of beer’s surprisingly long and storied history, all brews were ales. This was because lager yeasts had not been isolated, and that it was not possible to keep beer at the cold temperatures required to make lager. However, the Germans managed to make dark lagers more than two centuries ago by placing the beer in natural ice caves which served essentially as natural fridges. The term “lager” is taken from the German phrase “lagern” which means “to store”, which referenced the time that the beer spent in those caves.

FMCG BUSINESS: THE SHOUT - SEPTEMBER 2018

Every country in the world now drinks more lager than ale, with the possible exception of Saudi Arabia, which officially drinks neither. The last nations to succumb were Britain, with their Extra Special Bitters and India Pale Ales, and Belgium, with their Trappist Ales brewed by semi-silent monks and cloudy wheat beers like Hoegaarden. Even in Ireland, there are soaring sales of Budweiser, a drop which can only be generously considered a ‘beer’, while Guinness consumption drops steadily, especially amongst the young. New Zealand was traditionally an ale-drinking nation until the middle of the 20th century. Revered beer writer Geoff Griggs was quoted in Michael Donaldson’s book Beer Nation – the Art and Heart of Kiwi beer, observing that: “Most beers would have been ales up until the 1940s or 1950s when the big breweries switched over to lager

The Czech Republic’s Pilsner Urquell is a legendary lager

[ beer feature ] brewing and that really is a big landmark – the beers would have taken a big change of character and the breweries probably would have done some blending to take drinkers with them.” Our best-selling beers are lagers, which is a broad beer style ranging from pale Mexican lager to dark German style Schwarzbier (literally ‘black beer’), from fruit-infused shandies to the crisp, premium, green bottle beers that most associate with the term lager. New Zealand drinkers adore lager, including big sellers such as Steinlager, Heineken, Corona, Monteith’s Lager, Mac’s Gold, Tui East India Pale Ale and Speight’s Gold Medal Ale. Despite the labels, the last two are both are classic New Zealand lagers. There are also a range of international lagers on the shelves, including Budvar (the Czech version), Budweiser (the American version that won the court case over the name), Tsingtao from China, Moosehead from Canada, Foster’s from Australia (though not many Aussies drink it), and the legendary Pilsner Urquell from the Czech Republic. I’ve visited that brewery and can confirm it is a wonderful dry, quenching, grassy hero which is reaching these shores in excellent condition thanks to consistent cold transporting. As will be evident from my previous columns, I am a hoppy pale ale kind of guy. However, there are at least five New Zealand lagers that can regularly tempt me away from the Land of IPA…

Deep Creek Undercurrent Pilsner This is my lovely partner’s go to beer but I have been known to pilfer every unguarded can because it is so delicious. Undercurrent is a New Zealand hopped pilsner with notes of grainy malt and sharp lemon zest. Deep Creek also deserves credit for creating a beer called Hoppy McHopFace.

Emerson’s Pilsner Truly a Kiwi classic and the beer which really started the New Zealand pilsner style. While still evolving, New Zealand pilsners showcase local hops. In this case, they are Nelson grown Riwaka hops. The brewers say “its overt fruitiness begs comparison with Marlborough’s world-beating Sauvignon Blancs”.

It is simple, clean, distinctly drinkable, and well made. Emerson’s Pilsner is beautifully balanced with notes of citrus and passionfruit. This was one of the first beers that drew me into the craft beer world and still retains a place in my heart. Fun fact – former Labour Minister and now Auckland Mayor Phil Goff once named this as his favourite beer. Not a lot of people know that.

Harrington’s Rogue Hop Pilsner Harrington’s recently hit the news as the 27-year-old Christchurch family brewery sold to Lion, joining Emerson’s and Panhead in the Lion group. While their strong and unsubtle Ngahere George remains a guilty pleasure, Rogue Hop has a lovely combination of grass and tropical fruit notes.

Garage Project BEER Garage Project are famous for their outlandish beers filled with crazy ingredients inside funky avant-garde cans. Here, they flip the script. Inside a plainwhite can is their most simple beer. It contains only Pilsner malt, Czech Saaz hops, Czech yeast and Wellington water. The result is a traditional European brew with grass and lemon notes before a firm bitter finish.

Liberty Halo Pilsner Halo is a zesty, well-balanced pilsner with notes of grass, grape skin and mandarin. Plus, if you examine the packaging carefully, you will see the Statue of Liberty’s face has been replaced by the resplendent visage of brewer Joseph Wood. He is a handsome man. Halo is well worth checking out. It is hard to cover lager in New Zealand because more than 85% of all beers sold are lagers (even if they do not always admit it on the label). I can already hear the complaints from the loyal fans of Waikato Draught, Flame Beer and Kingfisher that they were not highlighted here. Lager may be the ‘relative newcomer’ to beer but is going to remain dominant for foreseeable future despite the rise of pale ale. Fortunately, there are many options within lager which means everyone can find their favourite.

EVERY COUNTRY IN THE WORLD NOW DRINKS MORE LAGER THAN ALE.”

FMCG BUSINESS: THE SHOUT - SEPTEMBER 2018

[ beer festival ]

BEERVANA 2018 On a glorious Wellington weekend, thousands of thirsty craft beer fans attended Beervana – New Zealand’s premier beer festival. Beer writer Neil Miller joined the festivities at Westpac Stadium to check out the hundreds of brews on offer… BEERVANA IS now a fixture on the Kiwi craft beer calendar, with more than 60 breweries in attendance offering well over 400 beers, many of which were making their official debut at the festival. This is one event where you can definitely taste something brand new at virtually every stall. Yes, Mac’s Gold was on tap but there was also the Brew Moon Truffle Infused Pale Ale and Garage Project Mutiny on the Bounty, an 11.2% Export Stout made with breadfruit, roasted plantain, coconut sugar, toasted coconut and Tahitian vanilla. The vast majority of breweries were from New Zealand - from Northland to Dunedin - but there were also international guests from America, Japan and Australia. The big players like Emerson’s, Tuatara and Panhead were there, but there were also small or new breweries, like Juice Head, Mean Doses and Horsebox. Beervana is a veritable Pandora’s Box of beer and needless to say, I enjoyed it immensely. Many chose to avail themselves of the Beervana phone app, which was created by local company PaperKite. So local, in fact, that I got to hug the founder during my visit. The app allowed people to record what beers they tasted, give them a rating, make comments, and post the results to Untapped (a popular beer review site). Being a bit of Luddite, I made some notes and they reveal my favourite beer was Bassline Gin and Juice – Snoop Infusion. This musically-inclined brewery made an India Pale Ale which was then infused with oak chips from the inside of a gin barrel, grapefruit peel and juniper berries. It was outstanding. On the other hand, I was not bold enough to try the “glitter beer” which was very popular. The name is not an exaggeration – Hop Federation Lemon Lime and Glitter contained actual glitter, albeit the edible bakers’ glitter variety. There was a lot of glitter on display during the event, thanks to 16

One of the Garage Project stall’s wedding ceremonies

Behemoth Brewing’s Andrew Childs as Donald Trump

a stall which would put glitter in customers’ beards, hair and, for the bold, cleavage. Body FX certainly added colour to Beervana. The People’s Choice Award, based on voting through the app, went to Liberty Brewing Prohibition Bourbon Barrel Aged Porter. Silver went to Behemoth Brewing Snow Mexican Imperial Stout and it should be noted that brewer Andrew Childs dressed and talked as Donald Trump for two days. He does a fine impression. In third place was Boneface Big Unit Double IPA, a standout beer for me but dark beers tend to do really well in this award.

FMCG BUSINESS: THE SHOUT - SEPTEMBER 2018

There was cider and mead available, and the Little Beer Quarter had a stand showcasing Cask Ale (hand pumped lower carbonation brews). At the Brewer’s Association stall, all the beers were under 4.2% ABV. The food was top notch, with iconic providers such as Burger Liquor and House of Dumplings. I could not walk past Mahurangi Oysters but there were also pies, sliders, donuts and whitebait fritters. Did I forget to mention that people got married at Beervana? True story. Three couples got married and five couples renewed their vows at the hugely popular Garage Project stall. Garage Project decided to help launch their ‘Demus Favorem Amori’ (“we choose love”) beer by providing a chapel and a celebrant right on the concourse of the stadium. Beervana 2019 is already set for August 9 and 10, 2019. I’ll be there.

[ on shelf ]

TAKE YOUR PICK… This month’s must-try classics and new releases.

Paynter’s Cider - The Alchemist (Medium Dry Cider 330ml) Paynter’s commercial offering - The Alchemist - is a bright, fruit-driven contemporary cider. The nose is very tropical with notes of pineapple and guava. Flavours of feijoa and gooseberry complement the fresh, green apple character. For a commercial cider, it has quite some complexity. RRP $3.99 Contact Paul@ paynterscider.co.nz or 021 242 8264 www.paynterscider.co.nz

Rekorderlig Cocktails Rekorderlig Cocktails combine some of the most popular existing Rekorderlig flavoured ciders with wellmatched spirits and flavour garnishes. Flavours include: Rekorderlig Strawberry-Lime cider cocktail mixed with vodka, elderflower and a hint of mint; Rekorderlig Wild Berries cider cocktail mixed with rum and dark berries; and Rekorderlig Mango-Raspberry cider cocktail mixed with vodka, orange and lemon (all 4.2% ABV). RRP $14.99 4x300ml multi-pack www.db.co.nz

Scapegrace Gold Gin The recent winner of ‘Best London Dry Gin’ at the International Wine and Spirits Competition, Scapegrace Gold is a New Zealandmade gin distilled in small batches using water sourced from a natural aquifer just north of Christchurch. Featuring 13 botanicals, including coriander, nutmeg, angelica root, liquorice root and tangerine, Scapegrace Gold is 57% ABV. RRP $125.00 www.scapegracegin.com

Paynter’s Cider - The Pilgrim (Dry Cider 500ml)

Paynter’s Cider - The Huntress (Medium Cider 500ml) The Huntress is a blend of more than 400 seedling apples and traditional bittersweet cider apples. The nose is restrained and brooding, with musky honeysuckle and clementine notes. On the palate it’s extremely complex and layered. This is a lush, voluptuous experience that finishes some cider apple tannins and touch of cleansing bitterness. RRP $7.99 Contact Paul@ paynterscider.co.nz or 021 242 8264 www.paynterscider.co.nz

JiuJiu Vodka

One for the purist; The Pilgrim offers an invitation of creaming soda and woody notes. 55% of this blend has undergone exposure to medium toast French oak and malolactic fermentation. The mid-palate has soaring vanilla note, which become more subdued after a few sips. Flavours of fruit cake and spice can be found which are followed by a bold, tannic finish and a cider apple phenolic note. A fearlessly uncompromising style.

Creating a silky smooth, New Zealand vodka that has won multiple awards in Hong Kong, San Francisco and London, Golden Bay Distillery is making a big splash in the global boutique distillery industry. JiuJiu Blue label was the distillery’s first product and is an all-natural product made from local spring water, the clearest and most arguably best tasting spring water in the world. The Supreme is for people preferring a stronger spirit with a more robust flavour and taste.

RRP $7.99 Contact Paul@paynterscider.co.nz or 021 242 8264 www.paynterscider.co.nz

JiuJiu Vodka Blue 40% ABV RRP $65.00 JiuJiu Vodka Supreme 50% ABV RRP $68.00 Contact sales@kiwispirits.co.nz www.kiwispiritdistillery.co.nz FMCG BUSINESS: THE SHOUT - SEPTEMBER 2018