FMCG Business April-May 2024

Big milestones and award winners

Autumn is well underway with a great supply of seasonal fruit and vegetables on offer. It’s so exciting to have kumara and feijoa back in stores!

The cooler weather means a change in some eating and shopping patterns and retailers will see increased demand for soups and comforting winter warmers. In this issue we find out what’s new and trending in our supermarkets, talk to suppliers and producers and take a close look at spreads, chocolates and confectionery, including the latest stats from Circana.

Our industry experts bring you valuable insights, from FGC updates to legal advice and marketing strategies for 2024. Marketing is an investment in your brand, not a cost, explains Lew Bentley on pg 30.

We also celebrate award-winning local cheeses and mark big milestones with our friends at Farmland Foods and Lion NZ in this issue.

It was an honour and a privilege for me to be on the judging panel for the Outstanding Food Producer Awards again this year. More than 350 products were entered from all over New Zealand and there is always something exciting and innovative to discover. Find out more about the medal winners on pg 45.

Keep an eye on our daily social updates for breaking news, industry highlights, and more award winners. If you’d like to receive our weekly e-news round-up, please subscribe at www.fmcgbusiness.co.nz where you can also find out what’s hot and access FMCG services and important events.

Save the date for the popular C&I Expo, which returns to Auckland on 20-21 November 2024. It will be bigger and better than ever, held at the conveniently located Due Drop Centre in Manukau, with a fresh new programme that includes the FMCG Business Innovation & Marketing Summit.

We hope to see you there!

ON THE COVER

Hellers are excited to announce a new addition to their range of sliced salami - read the full story on pg 8.

MANAGING DIRECTOR

Simon Grover

GROUP PUBLISHER AND COMMERCIAL DIRECTOR

Safa de Valois safa@c-store.com.au

EDITORIAL DIRECTOR

James Wells james@intermedia.com.au

HEAD OF CONTENT

Tamara Rubanowski trubanowski@fmcgbusiness.co.nz ph: 027 278 4761

NATIONAL SALES MANAGER

Janine Aish jaish@fmcgbusiness.co.nz

ph 027 777 2557

GRAPHIC DESIGNER

Leanne Hogbin leanne@intermedia.com.au

PRODUCTION MANAGER

Jacqui Cooper jacqui@intermedia.com.au

DIGITAL AND PRINT COORDINATOR

Eclypse Lee elee@intermedianz.co.nz

C&I Media takes its Corporate and Social Responsibilities seriously and is committed to reducing its impact on the environment. We continuously strive to improve our environmental performance and to initiate additional CSR based projects and activities. As part of our company policy we ensure that the products and services used in the manufacture of this magazine are sourced from environmentally responsible suppliers.

FMCG is printed on FSC®-certified MIX paper from well-managed forests and other responsible sources. SCG print using BIO-inks that contain materials that are based on renewable resources including wood resin (rosin, colophony), and vegetable oils, linseed oil and soy bean oil. This magazine is printed by SCG, an ToitŪ enviromark gold certified printer.

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

Grocery Supply Code grace period ends

On 28 March 2024 the grace period for the Grocery Supply Code came to an end. This means that regulated grocery retailers (“RGRs”), including Woolworths New Zealand, Foodstuffs North Island and Foodstuffs South Island, must have offered suppliers variations to ensure existing grocery supply agreements are consistent with the Code by that date. Under the Code, all grocery agreements must now be in writing.

The Commerce Commission explains in a statement: As a supplier, there is no requirement for you to have signed a new agreement by that date. Suppliers are also not required to agree to contract out of any protections that apply unless they consider it in their interest. Take your time to consider agreements, do not opt-out of provisions of the Code unless it is of benefit to you, and consider seeking independent legal advice. We have highlighted these provisions in our recently-launched checklist for grocery suppliers to provide you with support when assessing grocery supply agreements, and show which areas are able to be negotiated.

“We would also like to remind you that the Code covers not only what should be included in a grocery supply agreement, but how that

RGR continues to deal with you on an ongoing basis. The grocery supply code factsheet summarises behaviours required of the RGR, conduct that is prohibited, and conduct that can only occur if it is provided for in your grocery supply agreement and is reasonable in the circumstances. This could include when retailers ask you for certain payments which you may not agree to.

As the regulator, we will continue to monitor the RGRs and their compliance with the Code. We encourage suppliers to come forward to the Commerce Commission if you have concerns with the conduct of RGRs. Information we receive from suppliers and the sector supports the Commission to assess the effectiveness of the grocery sector.

You can contact us directly at grocery.regulation@comcom.govt.nz.

If you are concerned about revealing your identify, our Anonymous Reporting Tool provides a secure channel for people to remain anonymous when coming forward to the Commission about concerning or inappropriate behaviour.

Find out more about our anonymous reporting tool on our website https://comcom.govt.nz/make-a-complaint .

Under the Code, all grocery agreements must now be in writing.

Sanitarium to streamline product range

A new proposal could see Sanitarium cease production of its muesli, granola, flake, clusters and puff cereals by June 2025, as local breakfast eating trends shift consumer demand.

If confirmed, the proposal will see the company move to streamline its product ranges to focus on growing iconic Weet-Bix, Weet-Bix Bites and UP&GO brands.

Michael Barton, Sanitarium NZ General Manager says research shows over 20% of Kiwis consume something in the morning besides traditional

The proposed 15-month plan would see production of familiar brand names such as Sanitarium Muesli, Granola, Light ‘n’ Tasty, Honey Puffs, Weeties, WeetBix Clusters, Cluster Crisp and Puffed Wheat, cease by mid next year. However, the products will remain available in most major supermarkets or individual and bulk food services until then.

Popular products Skippy Cornflakes, Ricies, Weet-Bix and Marmite, will continue to be made at Sanitarium’s Auckland manufacturing facility.

“If the proposal proceeds, it would mean the loss of 49 roles across

Say Hello to Hellers new Smoked Paprika & Garlic Salami!

Hellers are excited to announce a new addition to their range of sliced salami with a Smoked Paprika & Garlic flavour. A play on the non-traditional, this new salami features some great flavours that Kiwi consumers love and is in a sliced format which makes it a perfect platter addition!

Marketing Manager Brydon Heller explains: “Hellers have taken consumer feedback on board and made sure the flavour is easy to understand, with 71% of salami consumers saying that being able to clearly identify the flavour is a key factor when they purchase salami.* This flavour is a great addition to the rest of the Hellers Sliced Salami range, which also includes Danish, Italian, Pizza and

Walkntalk Rugged Cable

Introducing the Walkntalk Rugged Cable: Forged to go from the worksite to the camp site and beyond.

In today’s fast-paced world, staying connected is crucial, but finding a cable that keeps up with the demands of daily life can be challenging. Enter the Walkntalk Rugged Cable, designed for durability and reliability, no matter where your day takes you.

This cable sets a new standard for toughness with its military-grade Kevlar reinforcement, making it 10x stronger than the average charging cable. It’s built to withstand drops, dust, and the general wear and tear of active lifestyles and demanding work environments. With the Walkntalk Rugged Cable, you won’t face the common frustrations of tangled wires or quickly frayed ends. Instead, you’ll enjoy a consistently strong and stable connection to keep your devices powered throughout the day.

At 1.8m in length, this cable offers the flexibility to charge your devices without being restricted to a close-by power outlet. It’s also designed for universal compatibility, ensuring that no matter what leading device you use, it’s got you covered to stay connected.

The Walkntalk Rugged Cable is more than just a charging accessory; it’s a dependable worksite or adventuring companion. It’s engineered to bend without breaking meaning if provides the flex you need when pushing boundaries.

Level Up your charging game with a cable that’s strong and dependable.

Conquer. Charge. Stay Connected.

Coming to New Zealand May 2024. For more information please contact us at: Signature Marketing NZ –09 479 5524 or email sales@signaturenz.com

a classic Pepperoni. The Hellers sliced salami range is packed in a convenient 100g twin pack, meaning consumers can easily open and enjoy what they want, when they want.

“With the Hellers Sliced Salami range growing ahead of the total sliced salami category with 3.9% volume growth on the prior year, consumers are clearly loving the flavours and convenience of Hellers sliced salami for their sandwiches, snacking, pizzas and platters,” says Brydon.

Keep an eye out for Hellers new Smoked Paprika & Garlic Salami –on shelves now!

*The Industry Group, Hellers Salami Research 2021 Circana Scan Data, NZ Grocery to 26/02/2024

Kiwis can now enjoy Ferrero’s new frozen dessert range

Ferrero is officially launching into the $300 million New Zealand ice-cream category*, giving Kiwi dessert lovers a new way to enjoy its iconic Ferrero Rocher and Raffaello flavours. The two new frozen products are set to hit the freezer shelves of supermarkets nationally later this month.

Fans will be able to enjoy the iconic chocolate-hazelnut and coconut tastes of Ferrero Rocher and Raffaello – loved for generations all over the world – on a stick for the first time ever in New Zealand. Each product features a distinctive round shape, a sophisticated taste, and sensational texture, delicately balanced to amplify those special treating moments.

The new Ferrero Rocher Classic frozen dessert offers a multitextured experience, combining the classic taste of Ferrero Rocher, with the addition of smooth hazelnut and cocoa flavours. The much-loved crunchy roasted hazelnut pieces are carefully selected and expertly roasted for a fresh, frozen take on the iconic Ferrero Rocher treat.

Meanwhile, coconut lovers will look forward to trying the new Raffaello frozen dessert, which offers a refreshing blend of exotic tastes and exciting textures. Experience the unique taste of Raffaello

in the refreshing coconut-flavoured stick format, covered with a crispy white coating and a generous sprinkling of coconut shavings and crunchy almond pieces.

Jenna McCormick, Senior Trade Marketing Specialist for DKSH Services New Zealand Limited says Ferrero’s dedicated team of experts have spent years crafting these recipes.

“We’re thrilled to be bringing our first-of-a-kind frozen desserts to Kiwis so they can experience these iconic tastes in a refreshing new way!” she says.

The new Ferrero Rocher and Raffaello will launch in supermarkets nationally this month, retailing at $12 for a 4-stick multipack.

The launch of Ferrero’s frozen desserts in New Zealand follows the successful expansion into the biscuits category, where Nutella biscuits delivered $2.9M to the category**. It was the No.1 selling biscuit at launch*** and currently sits at No.3 in cream & jam biscuits****.

Best in season

Autumn is well underway and consumers can enjoy the great supply of in-season fruit on offer. Apple and pear varieties remain abundant, passionfruit is available and feijoa season is in full swing.

The cooler weather sees a change in eating behaviours with a move from lighter summer salads to more cooked dishes featuring leafy greens, brassicas and root crops.

Limes

New Zealand-grown limes are a welcome sight in stores from March until June. Consumers will be looking for this zesty fruit to use in cooking and beverages, ranging from salads and baking to cocktails.

What to look for: Limes turn from green to yellow as they ripen, however they are generally sold bright green. They are more sour when green and their ‘lime’ flavour increases as they ripen. Heavier limes will contain more juice.

Storage/handling: Limes can be stored at room temperature for up to two weeks. Refrigerating will extend shelf life for another week or two.

Nutrition: Like all citrus, limes are a good source of vitamin C, which supports our immune system.

Feijoas

Feijoas are popular with Kiwis and while they are in good supply in April and May they should be displayed prominently. What to look for: Select feijoas that are firm and unblemished. Feijoas are perfect to eat when the jellied sections inside the feijoa are clear. If the jellied sections are brown or grey they are over ripe, and if white they require 2-3 days in your fruit bowl to ripen.

Storage/handling: Store feijoas in the chiller at 4°C or display at room temperature for 2-3 days maximum. Handle them with care and avoid bruising by stacking by hand. Remove any fruit with brown marks daily.

Nutrition: Feijoas are a good source of vitamin C and a source of dietary fibre.

Satsuma Mandarins

Satsuma mandarin season will be underway late April/early May and is looking good for supply throughout the winter months. Consumers will be looking for these easy-peel sweet mandarins for lunchboxes as well as snacks for winter sport. What to look for: Look for blemish-free mandarins with loose skin. The heavier fruit will be juicier.

Storage/handling: Store Satsuma mandarins at room temperature for a few days. Their shelf life can be extended by up to two weeks by refrigerating.

Nutrition: Satsuma mandarins provide a good source of vitamin C and also folate, which contributes to normal growth and development in children. They are also a source of dietary fibre and contain potassium.

“Persimmons are delicately sweet and can be eaten crisp like apples.”

Persimmons

Fuyu persimmons are the main variety grown in New Zealand. They are available from May to July. Persimmons are delicately sweet and can be eaten crisp like apples.

What to look for: Persimmons range in colour from pale orange to deep red-orange Select persimmons that are firm and bruise-free. Slight blemishes on the skin do not impact the quality of the fruit.

Storage/handling: Persimmons should be kept at room temperature and where they will last for up to five days. They should be handled with care to avoid bruising.

Nutrition: Persimmons are nutritious, containing a good source of vitamins A and C. They also contain dietary fibre and potassium which helps support a healthy nervous system.

Healthy fruit snacks

This month’s finalist for the FMCG Business Product of the Year Award is the NaturKidz range of natural fruit snacks.

These innovative snacks are made from New Zealand grown fruit that otherwise wouldn’t have made it to shelf. The fruit is simply picked, sliced and dried, using technology that retains around 97% of the original nutrients and creates a crunchy snack, full of flavour in a fun stick or slice shape.

NaturKidz was started by a busy mum looking for healthy and easy snacks that kids will actually eat.

Founder Bonnie Slade explains: “Chief snack buyers, we’ve got your back – genuinely good, healthy snacks that kids (and adults) LOVE!

“Free from any additives, preservatives, added sugar, major allergens or icky things you can’t pronounce – it’s pretty hard to find a kid that doesn’t like these (honest, we tried!).

“Not that kids care what’s in them, but mum does, so it’s a win/win – super yum and honestly good.”

For more information contact hello@naturkidz.co.nz or phone Bonnie Slade 021 293 7580. www.naturkidz.co.nz

“Free from any additives, preservatives, added sugar, major allergens or icky things you can’t pronounce - it’s pretty hard to find a kid that doesn’t like these” NaturKidz Founder Bonnie Slade

•

Do you have a Hero product that stands out from the crowd? If there’s a tasty tastebud teaser, NPD rockstar, or best seller in your portfolio that deserves to be crowned ‘Product Of The Year’ - we’d love to hear from you! We’ll showcase some of the finalists in upcoming issues and reveal the FMCG Business Product of the Year later in 2024.

To find out more on how to enter please email: trubanowski@fmcgbusiness.co.nz

RISE & SHINE

Kellogg’s® is aiming to find a sweet-spot between taste and nutrition with the New Zealand launch of Coco Pops® Chocos.

The better-for-you breakfast cereal is already hitting supermarket shelves across the country and offers 25% less sugar compared to Kellogg’s® Coco Pops®.

Kiwi parents can now win in the mornings with this new product – it features 4 health stars and enhanced nutritional benefits, including 25% less sugar, 7 essential vitamins and minerals plus fibre.

The company is hoping the cereal will bust the myth that less sugar equals less taste. In a recent Australian survey examining breakfast habits, 40% of parents surveyed think that when it comes to breakfast food, less sugar means less taste.

To help Kellogg’s® perfect the yummy taste, the new Coco Pops® Chocos was put to the ultimate taste test by the most honest critics: kids! With reactions crowning the cereal “delicious”, “very chocolaty” and “super crunchy”, Coco Pops® Chocos was given the official thumbs up.

The new product is set to be a permanent addition to the company’s stable of breakfast cereals.

The research also reveals what is considered the most important factors for parents when deciding what’s for breakfast; including foods that are tasty (65%), that their kids will actually eat (62%), not too high in sugar (48%), and that they will enjoy too (40%).

Robert Saunders, Marketing Manager, at Kellanova NZ, believes Coco Pops® Chocos will be a big hit with parents and kids alike, being tasty, less sugar and something their kids will actually eat.

“Coco Pops Chocos is a fantastic product we’re delighted to bring to market,” said Rob. “We expect them to have broad appeal as they provide a great better-for-you breakfast cereal that parents can provide to their kids, knowing it features 4 health stars and enhanced nutritional benefits, including 25% less sugar, 7 essential vitamins and minerals plus fibre.”

“Best of all though it passes the taste test amongst some of our fussiest consumers - kids! They are always quick to tell us what they don’t like, fortunately Coco Pops® Chocos received smiles all round and plenty of empty bowls.”

Coco Pops® Chocos is currently available in PAK’nSAVE and New World stores across North and South Island, RRP $8.60 (260g pack).

Market leader: Harraways Oats

“Harraways are New Zealand’s market leader in traditional bagged oats with over 39% value market share of the traditional oats’ market segment,” says Peter Cox – Head of Marketing & Product Innovation at Harraway & Sons Limited.

“The Traditional Bagged Oats Market Size (RSV, MAT 24 Dec, 2023) = $24.4 million MAT,” says Cox.

“Harraways has focused on building its range within the valueadded oats segments. In the NPD brought to market, the Harraways’ offering has balanced fortified health benefits, alongside unique taste combinations. Consumers have embraced the new products in these spaces over the last 24 months, with launches including:

• Immunity Boost (added zinc and iron), Blackcurrant Spiced Apple Oats, 850g NET bag

• Less Sugar, Raspberry Coconut Oats, 850g NET bag

• Less Sugar, Strawberry Cream, Quick Serve Oat Sachets, 315g NET box

Cox explains: “Our NPD activity has been successful and has strongly contributed to the overall oats category growth within the collective value-added oat segments. These segments are growing well ahead of total oat category growth. For example, total oats grew 13% in value over the last 24 months, whereas total ‘value added’ oats (incl. bags and sachets) grew 18% over the same period. Harraways’ products have been a strong contributor to this overall segment growth - with Harraways value added oat sku sales growth delivering around 32% of the collective ‘value added segment’ growth over this 24-month period of time.”

To continue the market momentum, Harraways is launching two new products in early 2024:

1. NEW Harraways

Fibre Rich, Creamy Original Oat Sachets

• Made in NZ from local and imported ingredients

• 7.4g of fibre per serve, at least 37% more dietary fibre than standard Harraways Rolled Oats. This sku truly delivers extra fibre for a healthy bowel

• Contains no added sugar

• Is free from artificial colours and flavours

• Contains 7x BIG 45g quick cooking serves. Each sachet is kerbside recyclable

• Each box uses 20% less cardboard, compared to other sachet porridges on the market. We don’t believe in asking you to pay for fresh air!

2. NEW

Harraways Salted Caramel Oat Sachets

• Made in NZ from local and imported ingredients

• Premium South Island grown oats, flavoured with salted caramel

to deliver a luxurious and nutritious bowl to enjoy

• Is free from artificial colours and flavours

• Is a source of protein and fibre

• Contains 7x BIG 45g quick cooking serves. Each sachet is kerbside recyclable

• Each box uses 20% less cardboard, compared to other sachet porridges on the market. We don’t believe in asking you to pay for fresh air!

To ensure consumers can access the Harraways Oats brand cost effectively at a time when cost of living pressure is top of mind - a new, EXTRA CREAMY OATS, BIG VALUE BAG will be available in 2024.

• Finest quality, premium quick cook oats – grown on local, South Island farms and milled from the 1867 founded, Harraways Dunedin mill

• Each bag contains fine rolled oat flakes, with no added sugar for quick and easy cooking to create extra creamy, delicious, nourishing porridge

• Offers a family, over 30 tasty, value for money serves for no more than 27 cents per serving – spot on in these budget challenging times

• Each bag is free from artificial colours and flavours

The current consumer trends in this category include health and wellness support, says Cox. “The key areas we see within this – with real momentum right now are: (i) Protein enriched (for strength); (ii) Immune health; (iii) Less sugar to assist weight management; (iv) Fibre enriched for gut health.

“Value for money is another big trend and it’s very important for the Harraways Oats range to keep being relevant on value - as our consumers continue to struggle with the cost of living crisis.

“Also trending is buying local –supporting local farmers and keeping value and employment in New Zealand, alongside contributing to less carbon miles.

“Shoppers are increasingly experimenting with new food styles and tastes at home. Our range needs to keep evolving and playing to these new trends that our consumers seek. Offering recipe experimentation is a big part of our marketing mix,” says Cox.

Harraways also mills private label for local and international businesses; manages a flourishing industrial/B2B business – with Harraways grains becoming core ingredients in other famous local food and beverage brands; and exports its fine products to the Pacific and other South-east Asian markets. For more information visit www.harraways.co.nz or email

info@harraways.co.nz

SUPER S PREADS

From nut butters to innovative spreads and popular local honeys - we talked to local suppliers to find out what’s new and driving sales right now.

NZ-owned family business Forty Thieves is excited to see some of their products such as Peanut Butter and SuperFood Butter rolling out at more than 85 The Warehouse stores nationwide.

Shyr Godfrey, Co-Owner and Marketing Director says: “We have also launched two new SKUs (Chocolate Fudge and Cinnamon Donut Peanut Butters) in October, which have now been core-ranged in Foodstuffs. We’re participating at the NZ Fair at Cold Storage in Singapore next month and have some cool NPD coming up.

“Some of our team’s recent achievements include 122% significant growth in our three main export markets (Singapore, Malaysia and Taiwan) with new store ranging in Mercato, Malaysia; 28% growth for our Peanut Butter in Woolworths over past 12 months and improved ranging in Woolworths off the back of this (3 x SKUs now ranged in up to 172 stores).”

“We are true believers that quality, natural food can fuel life’s everyday adventures, whether big or small.”

“Ali Baba and the Forty Thieves was the inspiration for naming our nut butters. It’s a tale of an enchanted cave filled with hidden treasure. The cave can only be unlocked with the famous passcode; ‘Open Sesame!’

In our story, the treasures are the nutrients hidden inside nuts and seeds. And when we turn them into nut butters, they’re not just healthy, but delicious and versatile too.”

Forty Thieves owners Shyr and Brent Godfrey

Bringing innovation and premiumisation to the yeast spread category

Creators of award-winning allmite gold® yeast spread, Laura Fisher and Shannon Kelly co-founded MiteyCo Brands after seeing that premiumisation and true innovation had not happened to the yeast spread category in over 50 years.

“Peanut butter premiumisation started in early 2010 and shows us that customers are willing to trade up to new delicious spreads,” shared Shannon, Managing Director and Co-founder.

The team launched allmite gold® Original at a local farmers market in mid-2022 and won the NZ Food Awards later that year. It is a deliciously creamy spread with a savoury umami taste made with tahini, nutritional yeast, apple cider vinegar and turmeric. In 2023 the team launched two further SKUs allmite gold® Mild Chilli and allmite gold® Three Seed, both of which also have a staunch customer following.

Customers are absolutely loving allmite gold® and can now find it in over 230 retail stores with a recent increase in ranging in Woolworths from 27 to 115 stores nationwide. “We’re also ready to roll out into more stores in Foodstuffs North Island and Foodstuffs South Island,” said Laura, Marketing Director and Co-founder.

The MiteyCo Brands team will be at The Food Shows in Christchurch, Auckland, and Wellington as well as the Tauranga Food Show and Fieldays this year. If you are attending, check them out or you can email the team on admin@miteyco.com or order via UpStock to become a stockist.

New Zealand’s leading honey brand, Arataki Honey turns 80!

Established in 1944, New Zealand’s leading brand of honey this year celebrates 80 years of supplying high quality honey to New Zealanders.

From a handful of hives producing a few kilograms of honey, to New Zealand’s leading brand of honey with a 32% share of the market – Arataki Honey is excited to celebrate 80 years of producing delicious honey for generations of Kiwis to enjoy.

“Supplying quality honey to New Zealand supermarkets sits at the heart of this fifthgeneration family business. From entry level Multi-flora through to the high value Manuka UMF™ 10+ (263+ MGO) – the brand is in the unique position of performing well across all market segments,” explains Marketing Manager Genevieve Renall.

“The high value mono-floral Manuka honey is an area that has achieved considerable growth in the past 12 months. An increased awareness of health and wellness and the significant increase in visitors and overseas students to New Zealand have been key drivers of segment growth. Arataki Honey has the market’s two top performers in this mono-floral Manuka space – Arataki Honey Manuka UMF 10+ 250g (ranked #1) and Arataki

Laura Fisher and Shannon Kelly, MiteyCo Brands Co-founders

Honey UMF 5+ 500g (ranked #2), achieving 65% and 67% growth in dollar sales year on year. A contributing factor to the sales performance has been the availability of the new presentation pack. This new packs works to protect retailers from potential stock loss as well as providing the customer with more accessible information at point of purchase.”

The Arataki Honey range of honeys is available in supermarkets nationwide. For more information regarding Arataki Honey contact order@aratakihoneyhb.co.nz

“Supplying quality honey to New Zealand supermarkets sits at the heart of this fifth-generation family business.”

HONEY & SPREADS

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 data available at time of print. If you wish to contribute news for upcoming category reports, please contact trubanowski@fmcgbusiness.co.nz

Honey Honey

Source: Circana MarketEdge Grocery Data MAT to 03/03/2024

What’s

Kellogg’s® launches

Coco Pops® Chocos

Kellogg’s is aiming to find a sweet-spot between taste and nutrition with the launch of Coco Pops® Chocos. The better-for-you breakfast cereal offers 25% less sugar compared to Kellogg’s® Coco Pops®. It is expected Coco Pops® Chocos will be a big hit with parents and kids alike. It features 4 health stars and enhanced nutritional benefits, including 7 essential vitamins and minerals plus fibre. RRP $8.60 (260g pack).

www.kelloggs.co.nz

Ecostore reveals new-look cleaning range

NZ’s leading sustainability brand has revealed an updated look for its household cleaners. The modernised labels have been designed to elevate shelf visibility and category cues, with bolder colours and stronger benefit call outs. There are no changes to the trusted formulations that leave your surfaces spotless and smelling fresh. Ecostore.com

0800 33 55 33

We’re back – Pic’s Peanut & Chocolate Butter

The iconic collaboration of your two Kiwi favourites is back!  Pic’s Peanut Butter announces the return of its beloved Peanut & Chocolate Butter collaboration with Whittaker’s Chocolate. This scrumptious spread is a perfectly balanced addition to your morning toast, afternoon snacks, weekend baking, and late-night cravings. Available now in stores and online. picspeanutbutter.com

peanuts@picspeanutbutter.com

Ph: 03 544 8402

Indulgence redefined with Crushed Cookies & Cream

Joining Lewis Road Creamery’s line-up of super premium ice creams is a reimagined classic with an ultra-decadent spin.

Introducing Crushed Cookies & Cream –smooth cookie flavoured ice cream packed with chunks of cookie pieces and a swirl of rich chocolate sauce, creating a heavenly flavour that is sure to be a popular choice! lewisroadcreamery.co.nz

hello@lewisroadcreamery.co.nz

0508 668 269

Try NEW LINDOR Cheesecake, delicious!

Lindt, the Swiss chocolatier, is excited to announce the launch of its latest creation: the LINDOR Cheesecake Truffle, in celebration of its 75th anniversary.

The LINDOR Cheesecake Truffle combines a white chocolate shell with the finest biscuit pieces, enveloping a lusciously smooth cheesecake filling with a hint of refreshing lemon. www.lindt.com.au

Sweet Treats

What’s new and trending in chocolates and confectionery.

Lindt, the Swiss chocolatier, is excited to announce the launch of its latest creation: the LINDOR Cheesecake Truffle, in celebration of its 75th anniversary.

The LINDOR Cheesecake Truffle combines a white chocolate shell with the finest biscuit pieces, enveloping a lusciously smooth cheesecake filling with a hint of refreshing lemon.

“We are proud to unveil the LINDOR Cheesecake Truffles as part of our 75th anniversary celebration.”

Nick Brock, Marketing Director

Expertly crafted by the Lindt’s Master Chocolatiers, this delectable treat is an ode to a globally celebrated dessert and a testament to Lindt’s rich heritage and unwavering dedication to quality chocolate.

The introduction of the LINDOR Cheesecake adds a special touch to the brand’s legacy this year, encouraging all to enjoy a moment of bliss while savouring the exquisite flavours of a beloved classic, alongside premium Lindt chocolate.

Thomas Schnetzler, Lindt Master Chocolatier says: “The launch of the LINDOR Cheesecake Truffle is a truly exciting moment for us at Lindt. We are delighted to introduce this new creation of a timeless flavour to chocolate lovers looking for pure indulgence. Envision a delicate white chocolate shell with biscuit pieces encasing a smooth melting white chocolate filling that perfectly combines with the sweetness of cheesecake flavour and subtle hints of tanginess.”

Nick Brock, Marketing Director at Lindt & Sprüngli Australia/NZ, says: “We are proud to unveil the LINDOR Cheesecake Truffles as part of our 75th anniversary celebration. This exceptional creation showcases our passion for the chocolate craftsmanship and the timeless appeal of cheesecake, a universally beloved dessert.”

The LINDOR Cheesecake Truffle 123g gift bags instore launch date is April 15th. For further information please visit www.lindt.com.au

Queen Anne Chocolates –the proof is in the tasting. Consumers have loved Queen Anne handcrafted chocolates for 99 years, as the perfect gift and an everyday indulgence. From the quality of the original marshmallow recipe to the focus on locally sourced ingredients, Queen Anne has grown their consumer base, resulting in sales growth year on year.

Managing Director Sarah Adams explains: “The top selling Dark Chocolate Raspberry Marshmallow Fish Bites 170g (Ranked 20), and the Milk Chocolate Strawberry

Marshmallow Fish Bites 170g (Ranked 23), have gained traction and continue to grow at 20.2% & 29.5% respectively. IRI data, $%Chg. TKA-MAT to 07.01.24 (Premium gifting excl. seasonal). Chocolate Fish Bites are a perfect treat to gift or share.”

The Christchurch based manufacturer has initiated a strong programme of new product development, targeting both the Everyday and Seasonal sectors of the Chocolate Confectionery Market.

From consumer taste profiling, the Chocolate Fish Bites Range has extended to include Milk Chocolate Pineapple Marshmallow Fish Bites and Dark Chocolate Coffee Marshmallow Fish Bites.

“With our 100th anniversary coming up next year we are celebrating both old and new in the development of our new products,” says Sarah.

“Launching for Christmas 2024 is our new gifting option, Milk & Dark Chocolate Caramel Selection 200g, which is a fusion of our original 1920s recipes and new ‘on trend’ flavours,” Adams says. “Kiwis love caramels!”

The Queen Anne brand continues to be a ‘Kiwi icon’.

Contact your local Alliance Marketing Representative for further information on the Queen Anne chocolate range.

Guylian packaging evolves

Guylian believe that indulgence is not reserved for special occasions, and that every day has the potential to lead you somewhere unexpected. This is the inspiration behind Guylian – the belief that it is possible to capture a memory in chocolate and, through distinctive and irresistible taste experiences, transport others to a dream of their own.

our founders to immortalize a seaside vacation into a dream you can taste,” explains David Cunningham, Business ManagerConfectionery and Snacking.

“With every bite of Guylian let yourself be swept away and savour the taste of all the dreams to come.

“Our commitment is to be a frontrunner with sustainable chocolate and packaging, we use 100% fairtrade chocolate and ingredients from a natural origin. Our new 2024 packaging design has reduced the plastic in the packaging by 21%.

“Guylian continues to lead the premium Belgian chocolate market,” says Cunningham.

NOMO

QA-FMCG-Ad-Fish-Bites.pdf

“For Guylian, that dream has the unforgettable flavour of hazelnut praline passed down from a recipe perfected over 50 years. It looks like the unique, delicately marbled exterior of our iconic shells, which were the first of their kind. And it feels like rich, premium Belgian chocolate-selected by

1 20/03/24 10:40 PM

NOMO is the UK’s number one plant based and free from Chocolate brand created by Kinnerton Confectionery,” says David Cunningham, Business Manager - Confectionery and Snacking.

“Nomo’s mission is to create products that all chocolate lovers can enjoy! Whether you’re vegan, have a food allergy or you just want to make small changes to help the environment, NOMO is the no. 1 choice when it comes to chocolatey

New Zealand handcrafted chocolate since 1925

deliciousness. As well as being vegan, NOMO is free from dairy, gluten, egg and nuts.

“We have a range of products suitable for every taste bud –from creamy choc to gooey caramel. And best of all, it tastes just as good, if not better, than milk chocolate.”

Contact Wilson Consumer Products, ph 0800-651 044

Ma Baker supports a good cause

Ma Baker is delighted to be an official Pink Ribbon Breakfast sponsor for the third year!

“As a proud sponsor, Ma Baker is dedicated to spreading love and awareness for this important cause. With 1 in 9 women diagnosed in their lifetime and 650 women dying from breast cancer every year, this is a cause close to our hearts,” explains Brand Manager Aimee Tibbotts.

“Ma Baker understands the impact breast cancer has on individuals and families, which is why we are committed to making a

difference and sharing the love through our Heart Mallows. By partnering with Pink Ribbon Breakfast, we aim to raise funds for vital research, support services and education programs to improve the lives of those affected by breast cancer.

“We would like to encourage as many people as possible to host a Pink Ribbon Breakfast to spread awareness around breast cancer and raise funds for this amazing cause. The Ma Baker Hearts are a perfect addition to special occasions like this, making everyday moments special too!

“Treat yourself to the Ma Baker Hearts by signing up for a host kit with the Pink Ribbon Breakfast, or shop them at supermarkets nationwide during May,” says Aimee. https://fundraise.bcf.org.nz/ event/pinkribbonbreakfast

To order the Ma Baker range contact sales@houseff.co.nz

Haribo news

“Haribo is the world’s number one brand for jellies, gummies, chews, and pastilles and continues to spread happiness across the globe and New Zealand,” says Brand Manager Aimee Tibbotts. “With an extensive offering of innovative products, there is truly something for everyone to enjoy!

“In New Zealand, Haribo has seen double-digit growth for the two years, which is an accolade for its point-of-difference products and strong brand presence. Haribo has released three unique NPD products over the last year that have gained massive momentum and contributed to the brand’s significant growth.

• Vulcano’s - A volcano shaped jelly in lemon, blood orange and kiwi flavours, filled with apple flavoured liquid ‘lava’ and coated with a foam sugar base.

• Pasta Frutta is a delicious vegetarian option that offers variety but doesn’t compromise on flavour! Our famous pasta includes fruity flavours of strawberry, apple, lemon, and orange and is topped with a sour coating.

• Haribo Berries have been taken by storm since their launch. Every bag contains a red and black berries right off a berry bush. These chewy gummies are a combination of soft and crunchy for double the fun.”

Source: Circana MarketEdge Grocery Data MAT to 03/03/2024

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 data available at time of print. If you wish to contribute news for upcoming category reports, please contact trubanowski@fmcgbusiness.co.nz

Regular audits help support directional growth for product stewardship schemes

The Packaging Forum’s voluntary product stewardship scheme, the Soft Plastic Recycling Scheme continues to develop and be future-focused.

Each year the Scheme undertakes considerable research, including audits, to get a greater understanding of the types of soft plastic being collected and to quantify the recycling logos on items collected.

In 2023 the Scheme collected 705 tonnes of soft plastic materials for recycling. On average confectionery wrappers make up around 2.2% of the total by weight, or 9.5% by number of wrappers. This means that more than eight million confectionery wrappers were recycled last year.

It was revealed that 34% of confectionery wrappers audited carry the ARL label providing important information for consumers on what can be recycled and where.

“To deliver viable commercial and sustainable end of life packaging solutions requires collaboration from organisations across the entire

packaging supply chain – from product and packaging design to labelling,” says Lyn Mayes, Scheme Manager.

“We work together with our Scheme members to ensure their soft plastic packaging is recyclable, and that labelling for the consumer is clear so they know how they can dispose of their wrappers or bags sustainably. We want as many of those soft plastic bags and wrappers to be recycled into new products such as fences posts and sustainable building supplies, right here in New Zealand.”

In the next few months, the Scheme will see two additional regions join the network with soft plastic recycling becoming available in Whanganui and Invercargill.

“We are always looking at ways in which we can collect and recycle more soft plastic. Our Scheme is 100 percent funded by our members, and we’re rapt to see our membership increase year on year,” says Lyn. www.recycling.kiwi.nz

Members

Delivering comprehensive product stewardship solutions in partnership with industry, and local and central government.

Our schemes include:

Creating a circular economy turning our soft plastic waste into consumable products

Increasing recovery of container glass and improving recyclability

Investing in recovery; reuse and recycling systems and reducing litter

Increasing recycling rates of food and beverage containers and recycling them into sustainable building supplies

WINTER WARMERS

In view of the rising cost of living, some consumers are switching to private labels, or upgrading to larger pack sizes for value. Others look for economical meal ideas that will help feed the family.

“King soup has been loved by Kiwis for over 60 years and is still proudly made and grown in New Zealand,” says Susan Harvey, Marketing and Business Development Manager at Wilson Consumer Products. “Each pack contains all the necessary ingredients to make a delicious homemade soup, including grains, vegetables, and flavouring – just add water. Or if you prefer, you can also add additional vegetables and / or meat. King soup provides a fantastic opportunity to use up any vegetables that are nearing their expiration date.

“Being economical, comforting, and versatile it is easy to see why Kiwi’s love King traditional soup mix.

“One of the great things about King soup is its versatility. Not only can it be enjoyed as a standalone soup, but it can also be used as a base for meals and casseroles, adding both flavour and nutrition to your favourite recipes. If you’re looking for inspiration, you can visit their website at www.kingsoup.co.nz, where

you’ll find a selection of delicious recipes ranging from casseroles to nachos.”

Harvey explains: “King soup is very economical and makes over 2 litres – leftovers are convenient for meals the following day or for the freezer.

“King soup is different from other soups. Making King soup takes around 1½ hours and that time is seen as entertainment during cold wet weather when it’s hard to get outside. During this time wonderful cooking aromas fill the house with warmth, bringing back nostalgic memories. King soup has been enjoyed by generations of Kiwis and is the soup that mum/nana made,” says Harvey. For more information and orders contact www.wilson.co.nz .

Elevate supermarket shelves with Cassia at Home: The ultimate convenience for busy individuals and families

In the fast-paced world of FMCG, where convenience meets quality, Cassia at Home emerges as the perfect solution to cater to discerning consumers.

Developed by acclaimed Auckland chef Sid Sahrawat of Cassia restaurant fame, these Indian curry sauces continue to redefine the concept of heat-and-eat sauces, offering the perfect blend of restaurant-quality taste and cost-effective meal solutions.

With four enticing sauces to choose from - Korma, Makhani, Madras, and Karahi - Cassia at Home caters to diverse tastes while meeting the demand for gluten-free products. The range is also free

of artificial additives and colours. Each sauce is a testament to Cassia’s commitment to excellence, offering supermarket buyers a premium product that delivers on taste, quality, and convenience.

Time poor Kiwis craving the rich flavours of Indian cuisine, can enjoy a hassle-free cooking experience with Cassia at Home. From pantry to plate in minutes, customers can simply choose their preferred protein or vegetables, add Cassia’s authentic curry sauce, and a delicious, restaurant-quality meal is served, without the restaurant price tag.

Newly launched in 2023, the Cassia at Home Spice Blend Cubes, is the latest must-have for supermarket shelves. These 150-gram cubes pack a punch; from the rich warmth of Garam Masala to the bold flavours of Tandoori Masala and the zesty kick of Chaat Masala, these cubes are the latest innovation offering convenience for home cooks looking to elevate their dishes.

Looking to stock up on Cassia at Home with the flavours of India? South Island buyers we have a warehouse in Christchurch enabling overnight delivery. Contact Raj Chandan at 022 106 1529 or email raj@cassiaathome.com. Explore the full range including recipes at cassiaathome.com

SOUPS & SAUCES

* denotes value AND unit growth > +2%

Sauces for Courses

Al Brown’s ‘Sauces for Courses’ will take your food to the next level. These are riffs on classic condiments from Chef Al Brown.

“Our new ‘Turf ‘n’ Surf’ All Purpose sauce goes on everything from burgers, to seafood, to chicken or grilled vegetables, it really is all purpose,” says Brand Manager Mike Lawrence.

Double Brown is a classic BBQ sauce with plenty of smoky flavour, a little heat and not too sweet. Mello Yella is the condiment you didn’t

know you needed! Creamy mayo with a dash of Old Yella Habanero mustard stirred in. Perfect for sandwiches, potato salads or hot chips.

Alongside our Old Yella Habanero Mustard and Simply Red Kasundi Ketchup the full sauces for courses range will turn your food into culinary masterpieces.

Available to order in New Zealand and

orders@albrown.co.nz

www.albrown.co.nz

@albrownsgeneralstore

What’s trending at Foodstuffs

“With the increased cost of living, more and more New Zealanders are spending less of their household budgets on eating out and takeaways,” says Foodstuffs North Island Assistant Category Manager Karuna Bhana. “Instead, they’re turning to shelf-stable products to create their own ‘fakeaways’ at home. This trend, known as premiumisation, involves choosing higher-quality ingredients, even if they come at a slightly higher price, to replicate the dining-out experience at a fraction of the cost.

“For instance, customers might opt for a pricier pasta sauce and pasta instead of lower cost alternatives, knowing that it’s still more economical than dining at an Italian restaurant.”

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 data available at time of print. If you wish to contribute news for upcoming category reports, please contact trubanowski@fmcgbusiness.co.nz

Source: Circana MarketEdge Grocery Data MAT to 03/03/2024

SKINCARE TRENDS

What’s new and popular in store right now?

Foodstuffs NI Category Manager - Beauty and Personal Care, Rotea Katu-Smythe says: “Spot treatments like creams, gels, and lotions have always been a go-to for our customers looking to deal with their skin issues.

“However, lately skin care patches and strips to help treat acne have grown into a huge hit, with over half of the global market now preferring to use them. People love patches and strips because they’re easy to use and don’t stand out too much when you wear them, whether it’s during the day or at night.

“In response to this trend, Foodstuffs North Island has teamed up with Hero, a cosmetic brand with proven global success. We’re excited to be the first supermarkets to bring Hero products to New Zealand’s grocery market.

“Hero is a well-respected brand globally, made with medical-grade technology and high-quality ingredients. What makes Hero stand out is its wide appeal to customers from various age groups dealing with different skin issues, from the occasional pimple to chronic acne.

“Hero offers a variety of products, and we’ll start by introducing their Day & Night facial patches. The brand’s extensive lineup of products is ready to go when the time is right for further ranging.”

Glow Lab expands its Hyaluronic Acid range

Glow Lab announced the expansion of its Hyaluronic Acid skincare range this month, with the addition of a Hyaluronic Acid Hydrating Cleanser, Hyaluronic Acid Hydrating Facial Serum and Hyaluronic Acid Hydro Surge Overnight Cream.

Made here in New Zealand, Glow Lab’s new range is formulated to return vital moisture to your skin at every step of your routine, naturally. The three new products build upon the success of Glow Lab’s Hyaluronic Acid Water Gel Hydrating Cream (launched in March 2023), which has become a fast favourite with Kiwis.

“The Glow Lab team takes immense pride in our role as a local manufacturer, with skincare innovation a key strategy,” explains Nic Guise, Head of Marketing.

“We are dedicated to bringing value directly to our consumers, making our products easily accessible nationwide, whether they’re shopping in supermarkets or Chemist Warehouse stores.”

Guise continues, “Our Hyaluronic Acid range epitomizes our commitment to delivering high-quality skincare solutions that seamlessly blend the power of nature and science, ensuring super-natural hydration for all.”

Free from skincare ‘nasties’ such as parabens, silicones, mineral oils and synthetic dyes, Glow Lab’s Hyaluronic Acid range also features key frontof-pack benefits that will resonate with today’s increasingly savvy skincare shopper. The Hydro Surge Overnight Cream is infused with five types of Hyaluronic Acid with varying molecular weights for multi-level moisture recovery while the Hydrating Cleanser is boosted with three Essential Ceramides to support and replenish the skin’s moisture barrier while cleansing. The Hydrating Facial Serum features a concentrated 2% micro Hyaluronic Acid with a low molecular weight for superior skin penetration. For more information contact 0800 GLOW LAB.

“

team takes immense pride in our role as a local manufacturer, for whom skincare innovation is a key strategy.”

NZ PHONE: 0800 GLOW LAB

*The Glow Lab Retinol Pro range utilises a form of vegan encapsulated pure retinol (ReVitAlide™) that is 96.5% natural origin. Ex-vivo testing has shown ReVitAlide™ to provide controlled release of Retinol down to 100µm of skin depth, up to 24 hours after topical application (improved penetration vs free retinol). In-vivo testing of ReVitAlide™ showed very good skin compatibility & no reaction of irritation among test subjects in both the Human Patch Test Method and HRIPT. Matrixyl®synthé 6™ has been shown to reduce the depth of wrinkles on the forehead by up to 62%.

ComCom releases Unit Pricing Guidelines for grocery retailers good business

The Commerce Commission has released its Unit Pricing Guidelines for grocery retailers. These guidelines aim to help retailers in New Zealand understand the unit pricing obligations for regulated grocery products under the Consumer Information Standards (Unit Pricing for Grocery Products) Regulations 2023.

The Unit Pricing Guidelines for grocery retailers can be accessed here: https://comcom.govt.nz/__data/ assets/pdf_file/0024/347154/Unitpricing-regulations-a-guide-for-groceryretailers-Guideline-March-2024.pdf

The regulations came into effect on 31 August 2023. Physical stores must comply by 31 August 2024 and online stores must comply by 31 August 2025 at the latest.

The Regulations apply to any grocery retailer who has an internal floor space of over 1,000sqm and sells all the following product categories, as well as to any online retailer that sells these product categories:

• Bread

• Dairy products

• Eggs or egg products

• Fruit

• Vegetables

• Meat

• Fish

• Rice

• Sugar

• Manufacturer-packaged food.

Unit pricing aims to help consumers make better informed purchasing decisions when shopping for their groceries through supporting simple price comparison.

The Commerce Commission states: “We encourage you to seek legal advice on the regulations if it is required.”

Kiwifruit industry set to benefit from early start of NZ-EU FTA

The fast-tracked implementation of New Zealand’s Free Trade Agreement with the European Union is a significant boost for Zespri and the kiwifruit industry.

The NZ-EU FTA Legislation Bill has received Royal Assent, completing the process for New Zealand’s ratification of the agreement with it to come into force earlier than expected on 1 May 2024. The deal will see the immediate removal of the 8.8% tariff on New Zealand kiwifruit exports from then.

Zespri CEO Dan Mathieson says the removal of the tariff will support efforts to grow exports to Europe, supplying consumers with more of the world’s best kiwifruit and returning more value back to growers and partners.

Around 90% of Zespri’s exports to Europe this season arrive after 1 May, though the removal of the tariff has been factored into the start of the season.

Mathieson says, “It delivers tariff relief at a time when the industry is resetting after a very challenging period and consumers are also facing rising living costs. In the last two seasons growers have dealt with a significant labour shortage and resulting quality challenges which coupled with poor growing conditions and rapidly rising costs has put many under real pressure. This year the industry is poised to rebound strongly with more volume and a quality reset which has

us ready to deliver a strong season in the market where demand continues to grow off the back of our ongoing investment.”

“We’re incredibly grateful for the efforts of all those who helped to make this agreement happen and who helped get it into place so quickly including Trade Minister Todd McClay and former Trade Minister Damien O’Connor. We’re looking forward to delivering the world’s best kiwifruit to more consumers and creating ongoing value for our industry and our partners and communities in Europe and New Zealand.”

Zespri CEO Dan Mathieson

Idea Activists Igniting Brands

It’s easy to start a fire on a dry day in the middle of summer. But Onfire Design was founded at the onset of the GFC – in other words, it was pouring with rain in a southerly buster!

However, the challenges faced in the beginning set Onfire up to become one of New Zealand’s hottest design and branding agencies.

“Things were a little different back then,” says Onfire MD Sam Allan. “We were in Birkenhead above a barber shop – I had more hair in those days, so that was handy. Seriously though, we really had to scrap for every client and every piece of work – and that work ethic instilled itself in our DNA. On top of being an incredibly talented team, everyone here at Onfire puts in the hard yards.”

Today, visiting its office in Takapuna on Auckland’s North Shore, you could be forgiven for thinking you were in a mini mart given the number of brands on Onfire’s books.

From breakfast cereal to snacks, beauty products to RTDs, dairy to pet food, you’re hard pressed to find a category the business hasn’t worked on.

“We pride ourselves on being able to apply the right measure of creativity wherever it is needed. It’s the process we love, not necessarily the category. That’s why you see such an eclectic range of clients. As well as FMCG, Onfire works with design-led companies in manufacturing, lifestyle brands and agriculture – as they say, variety is the spice of life,” says Sam - and it’s hard to disagree when you see the range and quality of work being produced by this expressive outfit.

Range extension for dessert worthy granolas

Looking to extend the appeal and flavour offerings of their Crispy Crunchy Granola range, Hubbard’s created a niche range of dessert-worthy recipes. Hubbard’s Very Fancy Granolas

were exactly that—rich, indulgent and elevated. Inspired by chiller aisle dessert packaging with a heavy dose of 1960s psychedelia art, the new packaging uses rich colours, luxe ripples and oversized ingredient illustrations to position Very Fancy as the decadent everyday treat.

Packaging refresh to truly reflect the product proposition

As a family-owned, New Zealand-made brand, Old Country Food draws on traditional Chinese recipes, flavours, and production techniques for its bao buns and dumplings, all made with New Zealand ingredients. Onfire was engaged to refresh the brand, introducing bright colours, new photography, and a dual-language brand to display its fusion of two nations proudly. In doing so, it moved from a ‘manufacturer’ to a modern, bold brand for today’s Kiwi consumer.

“We’ve won awards in the USA, Germany, China, Australia, and the UK and been ranked 8th in the Top 50 most creative agencies judged by the World Brand Design Society. But it’s doing commercially successful work that gets us out of bed every morning. The team lives and breathes it. To be honest, I have complete faith in the design team lead by Creative Director Matt Grantham. Both Matt and I learnt the ropes in the UK at its peak and we’ve been building here in Auckland for 15 years. Now we’re finally seeing clients make a shift away from older agencies to more nimble teams like Onfire that offer better returns.”

“At Onfire, we take all the values and features that make up an identity and translate them into visual elements that clients and their customers love. It’s more than packaging – it’s all about communication and storytelling that can also carry across media.”

To ignite your brand, call 09 480 2036 or 021 608 204.

www.weareonfire.co.nz

Marketing the business

Over the years I’ve heard some doozies when it comes to Marketing. From some surprising sources too.

There is the common jibe that Marketing is the Flower Arranging Department.

Or that Marketers do their work with crayons.

Or that Marketing is not really about business at all.

I’ve even heard it said in the Boardroom of a large New Zealand company in the entertainment industry that Marketing is a cost and that they no longer needed to spend anything on Marketing now that their recent brand upgrade was completed.

On one hand these perspectives are pretty cynical and ignorant of what Marketing is all about.

But on the other hand, they sort of have a point. The ugly truth is that an uncomfortable amount of Marketing is a waste of money that does little to help the cause of the business.

array of analytics packages that attempt to justify themselves.

The problem with all this is that a lot of modern Marketing is losing sight of what it should be about, and needs to refocus in a way that gets the Boardroom paying more attention.

Marketing is an investment, not a cost.

It is an investment in attracting people to your business, brand or product.

Humans are mostly irrational and emotional, so marketing needs to stimulate emotions in order to trigger engagement behaviour. Heavy rational appeals might sound convincing but they are not great at creating brand love. So be funny, tug at heart strings, do cool stuff and make mums feel proud.

Marketing should be always-on unless there are times when you don’t want to attract people to your business.

“Marketing is an investment, not a cost.”

As an observer of Marketing over a quite a few years a lot of Marketing has descended to just ‘doing Marketing stuff’. Looking around, a lot of Marketing programmes are fashioned by software and platforms. I’ve actually heard someone say that their strategy is to do Tik Tok. This creates a lot of predictable and samey Marketing with common content plans, the usual influencer suspects, the same ecommerce tactics and carbon copy plans.

The measurement of Marketing success these days is often dominated by soft measures of traffic, likes and click-throughs presented in a dazzling

Marketing lives alongside sales in order to attract and convert demand. Marketing is the bait that attracts and sales is the hook that converts.

Marketing should be both familiar and fresh. Like a good friend who you know and can rely on, and who makes you smile and feel good every time you see them. They don’t keep talking about themselves all the time, and they don’t bore you with the same old stories and jokes.

Marketing is not about posts and clicks and yet another desperate discount. It is about ideas that are ownable and durable and relatable. Ideas that differentiate your brand from the others and that can sit above your product in a way that makes your customers feel good.

Marketing is the investment in potent ideas that can attract people, drive demand, build equity and position your brand in a way that is enduring and economically sustainable.

Marketing success should be measured in terms of business outcomes like brand preference, demand growth, differentiation, return on investment, the ability to sustain a premium and brand equity.

These things are only possible when you focus on Marketing the Business and rise above the undergrowth of just doing Marketing stuff.

Lew Bentley Marketing Strategist at Headlight

Experience Orbit: Your Leading Experiential Marketing Partner!

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At Orbit, we understand the heart and soul behind exceptional products. That’s why we take our responsibility of showcasing your brand seriously, delivering every campaign to the highest standards of excellence. Say goodbye to outdated methods – we’re shaking up the industry with innovative approaches that produce unmatched results.

Gone are the days of passive brand representation. Our seasoned professionals

are committed to delivering ROI that exceeds expectations, doubling industry standard conversion rates with ease.

Tired of investing in marketing initiatives that fall flat? Orbit delivers a different experience, with a focus on genuine connections and client satisfaction. Having a nationwide reach in NZ and Australia, through our partnership with LEX Collective, creates the opportunity for our clients to replicate their campaigns across both countries. We’re not just an agency –we’re your dedicated partner in success.

Choose Orbit Marketing for a premium representation of your brand and discover the difference for yourself. If you’re ready to elevate your marketing game, contact us today!

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Wellington 04 595 6705

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orbitmarketing.co.nz

info@orbitmarketing.co.nz

marketing

Alliance Marketing delivers the difference

At Alliance Marketing we work alongside our brand owners and retail trade partners to deliver the difference, both in store and with category managers.

In this fast-moving environment that continues to change and develop, we continue to enjoy brand and category growth for our brand owners through excellent instore execution, investing in category insights, enhanced reporting functionality and efficiencies with our inhouse CRM tools, complemented by our trade partner tools.

The Alliance Head Office is based in Auckland, with a supplementary South Island office based in Christchurch for our South Island Sales Manager, Sales, and VMI team. We have a national team of territory managers, and merchandisers, as well as a

team of Client Business Managers to manage and/or assist with Key Account Management.

As our retail partners have different needs we have specialised teams where possible to provide an instore tailored presentation, delivery and execution, and individualised reporting systems.

We see the best results when a brand owner works collaboratively with Alliance. We need to work as one team to ensure end-to-end results for the brand, the category, the store and the end consumer.

We were very proud of our coalface results for 2023, seeing Alliance as Top Broker for 2023 for overall customer satisfaction for all stores (in the small supplier category), which endorsed the fantastic job our team does at store level.

ALLIANCE MARKETING CONTINUES TO DELIVER THE DIFFERENCE

• COALFACE Small Supplier Category – TOP BROKER for Overall Customer Satisfaction in ALL STORES for 2022 and 2023

• With our team of Brand Ambassadors on the store floor managing our brands, we service the following banners with Brand Ambassadors: New World, Pak n’Save, Four Square*, Super Value, Fresh Choice, The Warehouse, Chemist Warehouse and Farmers.

• As well as instore Brand Ambassadors we also have a team that offer Key Account Management, Data, Social Media support, and Relay Implementation.

• We pride ourselves on our consistently high call frequency, store coverage and processes that allow us to execute to a high standard.

Our team are trained and ready for the new way of doing business in 2024 Contact

• Our CRM system incorporates the latest technology; allowing to incorporate the new store models, SKU ranging status, and display compliance with ease and accuracy. This is supported with quick turn around reporting.

• Alliance has offices in Auckland and Christchurch and over 130 on the team, we have the country covered.

(* selected stores)

20-21 Nov 2024 | Due Drop Events Centre, Auckland

Exhibiting at C&I NZ EXPO gives you a presence at the only FMCG event that delivers:

A trade show purely focused on Convenience & Impulse and Independent Grocery Retailing

Access to motivated high-quality buyers

Exposure for independent operators who may not be receiving adequate representation

The opportunity to meet reps from corporate and independent chains

C&I NZ EXPO is devoted specifically to the needs of convenience retail owners and operators, where retailers and suppliers will gather for two days of information sharing, education, discovery, and networking. If you are, or hope to be, a convenience supplier then you want to talk to our audience of:

service stations

convenience stores/dairies/corner stores

newsagents

mini marts

independent grocery

take-aways/hospitality venues

To secure your stand for the trade event of 2024

Email: exhibition@candiexpo.co.nz | Call: +61 2 8586 6172

candiexpo.co.nz

Yealands takes top honours at the Green World Awards 2024

New Zealand wine producer Yealands triumphed at The Green World Awards 2024, winning the “Champion of Champions” award, underscoring its leadership and innovation within the global sustainability landscape.

The awards, held in Sao Paulo, Brazil, saw Yealands recognized across multiple categories, including wins for Regenerative Practices, Carbon Reduction, Climate Change, and two wins in the Sustainability category.

Andree Piddington, Yealands Sustainability Manager said, “It’s an absolute privilege to receive this award. At Yealands, sustainability is very much part of our DNA – and something we have been committed to from the day the company was founded. We have sustainable initiatives across the breadth of our business and supply chain, with clear targets in place and an amazing team working towards achieving our goals.”

The Green World Awards are one of the top environmental awards in the world, rewarding and promoting environmental best practice across a variety of industry sectors. Winning five awards across four categories, Yealands was the overall winner and named Champion of Champions for 2024, with the honour of hosting the Green World Awards in New Zealand in 2025.

“Yealands Wine Group, established in 2008 with a focus on producing top-quality wines sustainably, and has led the way in environmental responsibility.”

“This win recognises the journey Yealands has taken, its’ innovative approach and the evolution of their sustainability and carbon reduction strategy.”

Leading the way

The Green World Awards Judges remarked, “Yealands Wine Group, established in 2008 with a focus on producing top-quality wines sustainably, and has led the way in environmental responsibility.”

Achieving Toitū carbonzero accreditation from day one, Yealands has reduced emissions by 42% since 2019. Future plans include innovative initiatives like biochar production and renewable energy projects, aligning with ambitious goals to become carbon positive by 2050. Community engagement and collaboration underscore their commitment to sustainability.”

In 2019 Yealands set their 2050 vision of becoming carbon positive, with an interim target of a 50% reduction by 2030. Since then, Yealands Wine Group have electrified their irrigation systems, light weighted and increased the recycled content in their glass bottles and are currently expanding the solar capacity - with many more initiatives in the pipeline.

“In 2021 we implemented our 30-year, intergenerational biodiversity plan to protect and enhance the natural landscape of our vineyard and region. The plan covers 270 hectares of land where we will restore waterways and plant over a million trees. We believe through improving biodiversity we are creating an eco-system that is healthier, requires less inputs, and will be more resilient to climate change - and ultimately produce better quality wines.

“We also recognise that we all need to work together to achieve the commitments set out in the Paris Agreement, so it’s important for us to share what we have learnt with our community and the wider wine industry,” said Piddington.

The Green World Awards 2025 will be hosted in New Zealand.

Study into New Zealand-first for end-of-life plastic recycling

A new collaboration between industry and Government marks the first step towards a circular economy for soft plastic packaging in New Zealand. Technology developer Licella, cardboard packaging and paper recycler Oji Fibre Solutions, on-farm plastic recycler Plasback, New Zealand’s largest red meat processing and marketing company, Silver Fern Farms, and grocery retailer Woolworths New Zealand, with support from the Ministry for the Environment’s Plastics Innovation Fund, announced a joint feasibility study to determine the technical, economic, and environmental benefits of a local advanced recycling industry.

Advanced chemical recycling is new technology for New Zealand and turns waste plastics back into oil – offering a new life for postconsumer soft plastic that is difficult to recycle mechanically and often ends up in landfill. This oil re-enters the plastics supply chain as a substitute for fossil oil. Advanced recycling complements New Zealand’s existing recycling options and creates a circular solution for a wide range of difficult to recycle plastic.

The Feasibility Study will evaluate potential sites in New Zealand to establish an advanced chemical recycling facility using Licella’s innovative Australian Cat-HTR™ (Catalytic Hydrothermal Reactor) technology.

The Cat-HTR™ platform is an innovative advanced recycled technology that uses hot, pressurised water, via a process known as hydrothermal liquefaction, to continuously recycle end-of-life plastic that would otherwise be sent to landfill.

Advanced chemical recycling

“Advanced chemical recycling has an important place in the circular economy for plastic, creating greater value and less emissions than waste to energy. With a commercial project already under development in Australia, New Zealand has the advantage of being a fast follower to quickly adopt state of the art technology that can potentially revolutionise how we manage plastic,” said Simon Mathewson, Licella’s GM of Business Development.

Licella CEO, Alan Nicholl, explained that advanced recycling in New Zealand could provide food brands access to the food-grade recycled packaging that they require. “We’re excited to be working alongside a diverse and highly respected international consulting team and industry partners who are the leaders in their field,” he said.

Woolworths New Zealand’s Head of Sustainability, Catherine Langabeer, says the supermarket is proud to be supporting the feasibility study and hopes it will make a meaningful contribution to a more sustainable and future-fit Aotearoa New Zealand.

“Our customers want to see focussed action on plastics and for us to move quickly to find more circular solutions for waste. We have ambitious plans to meet that demand and absolutely support the need to accelerate New Zealand innovation with studies like this,” says Catherine.

OJIFS CEO, Jon Ryder, said “As a large player in NZ’s paper-based packaging and recycling sectors, we are keen to understand the application of this technology, so we will be very interested in the study findings.”

“Advanced chemical recycling is new technology for New Zealand and turns waste plastics back into oil – offering a new life for post-consumer soft plastic that is difficult to recycle mechanically and often ends up in landfill. This oil reenters the plastics supply chain as a substitute for fossil oil.”

Silver Fern Farms’ Chief Sustainability & Risk Officer, Kate Beddoe, says the company has been actively working towards a circular use model, with a particular focus on PPE use and packaging.

“In the short term, plastics play a critical role in our product quality, safety and shelf life, and in protecting our people at work. However, alongside options for plastic alternatives, we are also keen for medium term solutions that close the loop on recycling of contaminated plastics. This project is a very important step towards solving that for New Zealand,” she says.

Woolworths New Zealand’s Head of Sustainability, Catherine Langabeer

That’s a wrap… on soft plastics waste

While we often pride ourselves on being ahead of the curve, Aotearoa New Zealand’s record on recycling means we have some real work to do. We are behind our overseas counterparts, with research showing our 2021 recycling rate of plastic packaging waste at just 17.1% – well under half of what the EU manages at 39.5% and falling well short of the UK at 44.2% and Spain at 56.4%. An important part of what we do at NZ Food and Grocery Council is supporting our members and the wider grocery industry to tackle sustainability issues – from building a circular economy to packaging minimisation. We now have over 90 members working through NZFGC’s sustainability committee, to drive more sustainable practices. We all can and must do better.

But some good news – over the last year over 700 tonnes of soft plastic bags and wrappers were collected from supermarkets and other stores and turned into posts and building materials right here in New Zealand. To put that in perspective that’s around 100 million individual bags, which would otherwise have gone to landfill.

Purpose beyond packaging

The soft plastic recycling scheme, set up by our colleagues at the Packaging Forum, is a voluntary product stewardship scheme, which is funded by over 200 businesses to pay for the collection and processing of these materials. Unlike ‘PET (Polyethylene terephthalate) containers like soft

PolyEthylene) milk bottles there is no commodities market for soft plastics – either in New Zealand or overseas. Soft plastic means ‘LDPE (Low-density polyethene) number 4 polymers’ or ‘number 7 multi-player’ packaging. We’re talking about the wrapper on a muesli bar or the bag around bread. To combat this, the soft plastic recycling scheme is creating its own market, with help from two local Kiwi re-processors, Future Post and SaveBOARD. New Zealand is in an enviable position compared to other countries having three processing plants, Future Post in Auckland and Blenheim and SaveBOARD in Hamilton, to take its post-consumer plastic and a scheme that funds the collection and processing costs for these materials.

As well as taking soft plastics, SaveBOARD products are made from composite packaging such as food and beverage cartons – like almond and oat milk cartons or juice boxes. Everyday packaging waste is turned into building materials. The new food & beverage carton scheme is funded by members allowing New Zealanders to return their cartons at drop-off locations around the country with the cartons sent to SaveBOARD for recycling.

Use it or we’ll lose it…

“We’re talking about the wrapper on a muesli bar or the bag around bread.”

But a circular economy needs people and companies to buy the products made from our recycled waste. So here’s the call to action – if you are refitting your offices or stores, make a feature of using insulation board or linings from waste food and beverage cartons and soft plastic. If the board needs to be replaced, it can be recycled back into a new board by SaveBOARD. I saw it in action recently, being used along the perimeter of a building site in Wellington. From ceiling tiles to internal lining on walls, SaveBOARD can be used as a whole range of high-performing building materials – durable, as well as moisture and mould resistant. Every post manufactured by Future Post contains around 1500 plastic bags or wrappers. So every time one of the soft plastic bins at a supermarket is filled – that’s another post pumped out of the factory. If you are replacing the posts in your vineyard, farm, orchard or at your property, buying products made from waste plastic means you are investing in recycling. Buying recycled products increases demand for recycled materials, meaning fewer materials requiring disposal and a reduction of our reliance on virgin resources.

If you want to know more, check out https://www.recycling.kiwi.nz/

Farmland Foods are touring New Zealand to give back to local families

Farmland Foods Founder Allan Davis was only 18 when he made his first batch of bacon out the back of the family butcher shop in Palmerston North. It wasn’t an auspicious start to his smallgoods business. Allan recalls, “We were so excited when we got the bacon out, but it was that salty you couldn’t eat it. We had to start again.”

“

This year marks Farmland Food’s 60th anniversary.”

Allan’s first run of bacon may not have been a success. But he’s improved his game quite a bit since then. This year marks Farmland Food’s 60th anniversary. The business has come a long way since Alan sold his first batch of corned silverside to the local supermarket, yet it’s still a proud, passionate New Zealand familyowned business run in Bulls in the Rangitikei district, and you can buy corned beef made to that very same recipe, to this day.

To celebrate their 60th birthday, Farmland Foods will be touring the country from Invercargill to Kaitaia to say thank you to supermarkets and their shoppers. Farmland Foods National Sales and Marketing Manager Robbie Dale says, “We’re so grateful to be in business after 60 years, thankful that supermarkets continue to support us, and that New Zealanders continue to enjoy our products.”

Look out for the Farmland Foods trailer outside supermarkets

The Farmland Foods team will be parking up outside supermarkets and serving up their award-winning hams, bacon, and other savoury treats. They’ll be raising money as they go for the Social Supermarkets initiative in the North Island and the Christchurch City Mission in the South Island. Farmland Foods have supported the Social Supermarkets movement since its launch in 2021. The Social Supermarkets are

a Foodstuffs North Island project that aims to create a dignified experience for families struggling to afford food, by offering food and groceries in a supermarket environment at low or no cost. The Farmland Foods anniversary tour starts at the opening of the 11th Social Supermarket store in Ōtāhuhu, Auckland on the 11th of April.

Family comes first for Farmland Foods

Robbie says, “Farmland Foods is proud to be a New Zealand family-owned business, working with New Zealand family-owned supermarkets. And when we talk about family, we don’t only mean the Davis family, who started the business, but also the whole 200-strong Farmland Foods family.”

“New Zealand shoppers are facing big challenges right now. People are struggling. We believe we’re all in this together as a community, and when things get tough we take that promise even more seriously. This year, more than ever, we’re looking for ways to offer New Zealand families true value for money and support our supermarket partners to do that too.”

2024 is a year of deep appreciation for Farmland Foods. Robbie says, “We’ve learned so much from supermarket owners and our corporate partners. They’ve helped us evolve, grow, and remain relevant after 60 years. We’re looking forward to visiting stores to say thank you, as much as we’re looking forward to being around for another 60 years.”

Farmland Foods will be in touch with supermarkets in the coming weeks asking if you’d like a visit from the trailer on tour. So be on the lookout and book your slot.

Transforming Supply Chain Planning: How to create resilience, efficiency and agility

Chris Foord Partner, Argon & Co New Zealand supply chain

Post pandemic we are seeing an essential change in how businesses review their supply chain strategy with a focus on integration and forwardlooking planning. Advanced Planning Systems (APS) are at the heart of digital transformation when looking to improve operations management.

The benefits of implementation that we usually observe are:

20% reduction in working capital

3% reduction in COGS

6% reduction in Logistics costs

• 10-20% improvement in forecast accuracy

• Improved customer service

What necessitated companies to modify their supply chain planning?

The global pandemic has fundamentally altered the landscape of supply chain planning. Prior to the pandemic, supply chains were focused on creating efficiencies based on a just-in-time model, with inventories kept intentionally low. Businesses relied on backwards looking data to evaluate decisions, and adjusted plans on most recent events. However, the pandemic caused businesses to reconsider this approach, with inventories now seen as a buffer to unexpected disruptions, leading companies to consider moving to a just-in-case model. The result has led to a recalibration of how businesses consider suppliers, capacity, and inventory, with the focus now centred on resilience, efficiency and agility through the supply chain.

How are companies refining their strategies and approaches?

The key change has been businesses embracing sales and operations planning (S&OP). S&OP is an integrated planning process that aligns demand, supply, and financial planning, and is managed as part of a company’s master planning. Rather than just a supply chain process, embracing S&OP results in planning coming to the forefront of the business as the business planning process, with a cross-functional set of processes that flex as uncertainties and challenges present.

The need for this is due to the change in supply chain strategy. It is now about being in the right ballpark and roughly correct over a 3–36-month horizon rather than being precisely wrong. The adoption of S&OP allows businesses to develop a what-if scenario capability, which in turn enables speed of response, quality decision-making and service level protection and productivity. This stress-testing of various scenarios allows you to

model for a variety of challenges in a forwardlooking manner, increasing the likelihood that your supply chain will survive unexpected events and disruptions.

Important considerations when translating your strategy into operational execution

The most important part of implementing your strategy is ensuring cross-functional input and engagement across the business. Without cross-functional input, you just have an individual’s opinion on the correct process, which will more than likely be biased towards benefitting that individual or their team. Crossfunctional input creates a more balanced expectation, with the wants and needs of the entire business considered.

For example, if the sales team understands the capacity constraints of a particular shipping lane, they can manage customer expectations and prioritise demand as necessary rather than just processing as many orders as possible. Equally, if a procurement team understands the requirements of a new product line launching, they can ensure the resources are available in time, allowing the sales team to process orders as soon as the product is launched.

Building on foundations for successful implementation

Achieving S&OP process maturity and agility requires a focus on building a robust yet flexible planning operating model. This provides your teams with the ability to leverage great processes and enhanced digital capabilities, such as advanced planning and scheduling (APS) systems.

With these foundations in place, it is much easier to create a clear people, process and technology roadmap that incorporates:

1. Future process design

2. The right balance between human and digital resources

3. A digitised supply chain

It is important to plan this roadmap in phases, layering digital capability as the capabilities of your people and processes mature. Ultimately, self-generating demand, self-adjusting supply with control tower oversight, and human augmented decision-making are here. Jump in and embrace the digital transformation of your S&OP process to unlock enhanced plans, resilience, efficiency, and agility.

Transform your FMCG operations today

Argon & Co is a global management consultancy that specialises in operations strategy and transformation in FMCG. With expertise spanning the supply chain, procurement, finance and shared services, we work together with clients to transform their businesses and generate real change. Our people are engaging to work with and trusted by clients to get the job done.

Start your transformation journey today and download our credentials pack:

Negative FMCG stories highlight importance of media skills

his free report, “The Media Interview Survival Guide” at https://www.mediatrainingnz.co.nz/

Recent negative supermarket stories in New Zealand and Australia have shown how vital it is that spokespeople in the FMCG industry are prepared for that unwanted story that can thrust them into the national media spotlight without warning.

Most leaders are great communicators. That’s probably why they became leaders. But media interviews are like no other form of communication. Most leaders treat them as Q&As with the reporter or presenter. They simply answer the question asked of them and then wait for the next one. That may seem to be the correct approach because it’s how we communicate in every other part of our life.

A media interview is different

But a media interview is a different ball game. You need your own message and the skills to get it across. Otherwise the reporter has all the power, and you have no way of influencing what is covered or what parts of the interview are used in the news stories that follow.

It also makes you more likely to get misquoted or quoted out of context. With print media interviews and all broadcast interviews that aren’t live, only snippets will make it into the subsequent story. That’s why you need the skills to continually refer back to your own message to make sure it’s the focus of these snippets.

Recent media interviews with FMCG spokespeople on both sides of the Tasman

show that this isn’t universally understood by the industry, or that the spokespeople haven’t been trained and put through their paces well before an issue erupts.

In a nutshell, you need to create your own message that you want the reporter to use. This must still be of interest to the media audience, be clear and brief. You then dress it up by using interesting language like analogies and examples. This then becomes attractive to the reporter because it will interest readers, viewers or listeners.

There is more to this than can be explained in a few sentences, but the key is to have a message that satisfies yourself and the person asking the questions. You then keep referring back to it as mentioned above. That’s your plan.

The ability for spokespeople to do this is vital, particularly when the stakes are high. It takes practice, but once mastered is valuable to any media spokesperson and their business. There are also techniques to deal with difficult questions and avoid traps that often aren’t even known until the subsequent story comes out.

The problem with untrained spokespeople

There are two big problems with FMCG businesses not having skilled spokespeople. These have all become evident through examples this year.

The obvious one is that they have no message and therefore no control in the interview. This often leads to them being quoted out of context because the interviewer will only quote one or two sentences of what could be a 15-minute chat. This doesn’t happen if they focus on a specific message and communicate that in different ways throughout.

The other big problem is common. If no-one has the expertise to front for TV news, all possible spokespeople run for the hills. This is hugely serious, particularly if it’s a sensitive issue, because showing empathy through a brief statement doesn’t work on TV. It appears as if no-one cares, and this does massive reputational damage.

Final word

The key is to have trained spokespeople who are competent, confident and ready to go at short notice. It’s the only way to secure that all important reputation.

As Warren Buffett famously said: “It takes 20 years to build a reputation and five minutes to ruin it.”

Employers beware –watch out for these changes

We have already seen significant changes to New Zealand’s employment law landscape following the election of the new Coalition Government in November 2023. These changes are aimed at providing stability and economic growth, and will impact businesses nationwide. Some of these are already in effect, while others are proposed to be implemented in the near future.

Here is a summary of the key changes.

90-day Trial Period

Employers can now include 90-day trial periods in their employees’ employment terms, regardless of the business’s size. This prevents an employee from bringing an unfair dismissal claim during the first 90 days of their employment. Personal grievances can still be raised during this period for other reasons, including discrimination or harassment. A 90-day trial period needs to be expressly provided for in an employee’s individual employment agreement.

Fair Pay Agreements

The recently-introduced Fair Pay Agreements Act 2022 has been repealed, removing the bargaining framework that had allowed employer associations and unions to bargain for minimum entitlements among their respective sectors. The legislation had attracted criticism from many businesses, who believed it would impose unnecessary conditions on them and consequently increase their costs.

Worker Status

Recent cases in the Employment Court have sought to clarify the status of workers – i.e. is a worker an employee or a contractor? Historically this came down to the nature of the relationship between the parties, regardless of whether they were engaged under a contractor agreement or an individual employment agreement.

Prior to the election, ACT proposed amendments to the Employment Relations Act 2000, preventing workers who had expressly signed a contractor agreement from challenging their worker status. It remains unclear whether this will be enacted into

legislation or whether a worker’s status will continue to be subject to the Court’s discretion.

Flexible Working Arrangements

Following the recent shift towards flexible working arrangements, employers should be aware of their obligations under the Employment Relations (Flexible Working Arrangements) Amendment Act 2007.

Under this Act an employee has a statutory right to request to work remotely and an employer must consider such a request, acting fair and reasonably. For some roles (such as hospitality staff), which may be incapable of being performed remotely, an employer declining a staff member’s request to work from home would not likely be seen as unreasonable.

Reforming the Holidays Act 2003 and the Health and Safety at Work Act 2015

The Ministry of Workplace Relations and Safety have recently revealed the Government’s plans to reform the laws around holidays and workplace health and safety. The proposed changes to both Acts are aimed at simplifying the language so that businesses and employees clearly understand their legal requirements and entitlements.

Personal Grievances

There is some discussion that the personal grievance regime may be updated, including reducing the remedies available to employees where their conduct has contributed towards the alleged grievance. In addition to this it has been proposed that if an employee’s salary exceeds a certain threshold, they may not be eligible to pursue a personal grievance claim.

The implementation of new laws introduces a level of uncertainty for businesses, requiring an adaptation to the changes. While the goal may be to streamline existing laws and procedures, the process of navigating significant changes can potentially create additional challenges for businesses, particularly in the short term. Businesses should consider their obligations under these new laws and seek legal advice where necessary.

“Businesses should consider their obligations under these new laws and seek legal advice where necessary.”

Chloe Wilson is a Senior Solicitor in the Commercial team at Steindle Williams Legal www.swlegal.co.nz

$40 million PAK’nSAVE for Christchurch

Foodstuffs South Island, the New Zealand owned co-operative behind PAK’nSAVE, New World and Four Square stores across the South Island, is proud to announce the opening of PAK’nSAVE Papanui.

The highly anticipated store opening marks a significant milestone for the co-op as the first PAK’nSAVE store that’s opened in Canterbury since the opening of PAK’nSAVE Rangiora in September 2015.

Spanning a site of 6,260 square metres, which is just under the size of a rugby field, PAK’nSAVE Papanui is conveniently located on the corner of Northcote Road and Main North Road in town. The new store showcases Foodstuffs’ commitment to providing accessible and affordable groceries to communities right across New Zealand.

PAK’nSAVE Papanui owner operators Bryan Walker and Lucy Boock are delighted to be continuing to serve their local community in a brand-new store after making the move across from their former store, PAK’nSAVE Northlands.

The new store will provide 100 additional roles, on top of the 210 positions that have been filled by team members who’ve been brought over from their former store, PAK’nSAVE Northlands.

Foodstuffs South Island Chief Executive Mary Devine said the coop has made a $40 million investment to bring this state-of-the-art supermarket to the community, while offering customers a spacious and contemporary shopping experience.

“PAK’nSAVE Papanui offers a great shopping experience, and it also shows our commitment to sustainability and the growing community of Papanui,” Devine says.

“The store’s design incorporates the latest sustainability innovations and features ample space for customers and efficient behind-the-

scenes operations, all designed to keep costs down. There’s lots of natural light coming into the store, enhancing the fresh food offerings in produce, seafood, and butchery. There’s also 22 self-service checkouts, and 90 SHOP’nGO scanners to save customers time and money as they can scan and pack their groceries as they shop.”

Sustainability innovations

The new store’s design and sustainability innovations include:

• solar panels

• EV charging

• natural light coming into the store

• ample cycle parking

• a dedicated Click & Collect space

• adjacent public transport services

The store is also equipped to continuously trade for three days in the event of an emergency or natural disaster and includes water storage and a generator onsite to ensure customers can continue to get the food and essentials they need.

Owner operators Bryan Walker and Lucy Boock have a big focus on sustainability instore and in their community. In the lead up to the closure of their former PAK’nSAVE Northlands store, they got in touch with their food rescue partner, Kairos Food Rescue, to provide them with the opportunity to repurpose anything they need from the store before it’s stripped, such as the reach truck, shelving, lockers and safety tools. Following PAK’nSAVE Northland’s last day of trade, surplus produce will be redistributed to local food rescue organisation, Satisfy Food Rescue, to help support people in the community in

need. Even the uniforms from their previous store will be worn by team members at the new store.

“Everything from PAK’nSAVE Northlands will be repurposed and redistributed, and we’re really happy to be able to realise our vision and have those strong relationships we’ve built with our community partners which have enabled us to do this,” Boock says.

Bryan and Lucy bring a wealth of experience to the brand-new PAK’nSAVE Papanui. Lucy is a thirdgeneration grocer and began her journey with the co-op while still at school, packing groceries at her parents’ store, New World Gardens, in Dunedin. Bryan has been in the industry for 26 years, leaving school at the age of 16 to work at New World Mosgiel as a grocery assistant, and working his way up in various roles across stores. They met while working at PAK’nSAVE Northlands, and with the guidance and support of the co-op, colleagues and family, took the reins of the store as owner operators in 2016.

PAK’nSAVE Papanui will support local and South Island suppliers by stocking quality local produce to deliver the best prices for its customers. Examples include the store having relationships with local potato and onion growers in Canterbury, carrot growers in Canterbury and Invercargill, parsnip growers in Southland, and apple and pear growers from Nelson. By sourcing locally, the store actively contributes to the community while keeping costs down for customers.

Owner operator of PAK’nSAVE Papanui Bryan

Walker said: “We’re excited and proud to continue bringing PAK’nSAVE’s low prices to Papanui. Having been a part of the local community for almost a decade, we really appreciate all the support we’ve received from everyone along the way and look forward to welcoming locals and visitors into store.”

About Foodstuffs South Island (FSSI)

Foodstuffs South Island is a 100% New Zealand owned co-operative, with over 200 stores in communities across Te Waipounamu operating under the Four Square, New World, On the Spot, PAK’nSAVE, Raeward Fresh and Trents brands.

PAK’nSAVE Papanui by the numbers

• $40 million dollar investment in the local community

• 6,260sqm store site

• 310 roles for people in the local community

• Two local owner operators, Bryan Walker and Lucy Boock, a third-generation grocer

• 333 car parks

• 4 EV charging stations

• 10 team member operated checkouts

• 22 self-service checkouts

• 90 SHOP’nGO scanners

• $65m investment by Foodstuffs South Island in building and transforming co-op stores each year

“The store is also equipped to continuously trade for three days in the event of an emergency or natural disaster”

The PAK’nSAVE Papanui team

Top Kiwi cheeses named

After checking, sniffing and tasting more than 250 locally produced cheeses, the country’s finest 187 have been awarded medals in the prestigious New Zealand Champions of Cheese Awards.

Among the Gold medal winners this year are: Whitestone Cheese Co, Waitaki Camembert; Meyer Cheese, Mild Gouda and Tasty Gouda; Fonterra Brands New Zealand, Kāpiti Kahurangi Creamy Blue and Whitestone Cheese Co, Windsor Blue; Zany Zeus, Cypriot Style Halloumi and Barrys Bay Traditional Cheese, Parmesan, to name just a few.

The NZ Champions of Cheese Awards 2024 medal winners are listed on www.cheeseloversnz.co.nz and nzsca.org.nz.

Assessment was conducted at Hamilton’s Wintec Te Pūkenga in early March with Master Judge Jason Tarrant guiding 30 judges through an evaluation of 253 NZ-made cheeses.

Jason Tarrant said the intense judgement affirmed the exceptional quality of locally made cheese. “This is the 21st year of the NZ Champions of Cheese Awards and competition continues recognise the ingenuity, passion, and dedication of Kiwi cheesemakers. The 72 gold, 71 silver and 44 bronze medals are a testament to their relentless pursuit of perfection, sparing no effort to craft cheeses that rival the finest in the world.”

The judges - a mix of industry professionals including cheesemakers, cheese retailers, food technologists, and food writers - worked tirelessly across 20 categories. From Gouda to washed rind, blue cheese to fresh Italian styles, each cheese underwent rigorous scrutiny. Among the standouts were some amazing goat, sheep, and buffalo milk cheeses competing for the inaugural ‘Best in Class Award.’ For the first time, cheddar was judged in three distinct age groups, which really allowed the depth of flavour and complexity - achieved by ageing or cellaring cheddar - to stand on its own, showcasing this popular cheese type.

Owned and managed by the New Zealand Specialist Cheesemakers Association, the NZ Champions of Cheese Awards are in their 21st year of recognising Aotearoa’s finest cheeses and shining a light on the best examples to guide consumers on purchase decisions with trophies and medals awarded to outstanding NZ Cheese.

NZSCA Chair, Simon Lamb thanked all the volunteer judges and stewards whose expertise made the awards possible.

He noted the NZ Champions of Cheese Awards medal announcement was a timely focus on NZ-made cheese, coming in the week after the government endorsed legislation to allow free trade with the EU. Cheesemakers are concerned this will enable low-cost subsidised cheese to undercut locally made product.

He says winning NZ Champions of Cheese medals is one way local cheesemakers can stand proud and receive recognition for the world class quality cheese they make. “Like many Kiwis, cheesemakers are finding business conditions tough. Over the past 18 months several boutique cheese companies have shut down their businesses. We’re pleased to host the NZ Champions of Cheese Awards which provide an opportunity to stop and celebrate cheesemakers’ endeavour.”

The 2024 NZ Champions of Cheese Awards trophy winners will be announced at the NZ Champions of Cheese Awards Gala Dinner in Hamilton on Thursday 2 May 2024.

Master Judge Jason Tarrant

Outstanding Food Producer Awards reveal medal winners

Over 250 New Zealand-made food and non-alcoholic drinks have been recognised for their quality, receiving medals in the 2024 Outstanding Food Producer Awards.

See the full list of medal winners here: https://www. outstandingfoodproducer.co.nz/ medal-winners-2024

The medal tally was 137 Gold; 76 silver and 48 bronze from a remarkable 355 entries from 122 Kiwi food and drink producers, which were judged at Auckland’s Homeland restaurant last month.

Head Judge, Lauraine Jacobs who led 23 judges assessing the products said; “Medals are a morale boost for producers affirming their hard work, while they give consumers a guide to locally made products that they can purchase with confidence.”

“After eight years we’re seeing more new products entered each year and I believe producers have more imagination and show more innovation in presentation and taste as they develop new food ideas.”

A judging highlight was a dedicated Chocolate category, merging the NZ Chocolate Awards into the Outstanding Food Producer Awards. Lauraine was pleased to see the strength and complexity of the chocolate entries, which were tasted by experienced chocolate judges Elle Coco and Renny Aprea. Sixty chocolate products were assessed with 18 receiving Gold Medals, 13 being awarded Silver Medals and 11 collecting a Bronze Medal. New chocolatier, Ao Cacao was recognised with four Gold Medals, two Silver Medals and one Bronze Medal. Of the Gold-Medal-winning Ao Cacao 94% Tablet Bar Samoa Single origin chocolate the judges said: “Great temper and aroma which drew the judges in... excellent flavour which lingered with a silky mouthfeel.”

Lauraine observed that New Zealand is known for great honey but the range of distinct flavours, coupled with excellent texture in so many of the honey entries this year was notable and worthy of 10 Gold Medals. An additional seven Silver Medals and one Bronze Medal were awarded to locally produced honey.

High-scoring Gold Medal winners are in contention for Category Champion Awards, which will be announced at the annual Champions Party on 18 April 2024.

Judging panel

This year the judges included Peter Gordon (Homeland); James Wilkinson (Executive Chef, The Glasshouse); Kathy Paterson (Cookbook Author and food judge); Renny Aprea (Pastry Chef and international food judge); Tamara Rubanowski (FMCG Business Head of Content and food judge); Elle Coco (international chocolate judge); Amanda Thompson (Moore Wilson’s, General Manager); Mat Mclean (Palate Restaurant, Chef/Owner); Connie Clarkson (experienced food judge); Geoff Scott (food judge and AUT Culinary Lecturer); Ginny Grant (food writer and judge); Lucy Owen (Farro, Deli Category Manager) John Kelleher (AUT Culinary Lecturer); Vicky Tasker (Farro, Content Editor); Johnathon Robertson (Farro, Merchandise Manager) Lorna Riley (Coast presenter and experienced food judge); Ness Baxter (experienced food judge); Paul Jobin (Consultant Chef); Alice Taylor (food writer and MasterChef NZ finalist); Matt Casey (Source Kitchen, Chef/co-owner); Emma Boyd (NZ Life & Leisure food writer); Kelly Gibney (food writer and author); Kate Underwood (food writer) and Sustainability Judges; Emily King (Director of Spira, author and food systems expert) and Fiona Stephenson (Sustainable Business Network). Awards co-owners Kathie Bartley and Nicola McConnell welcomed new awards partners Leefield Station and BYD Auto New Zealand, who join NZ Life & Leisure, Coast, Emerson’s, Farro, FMCG Business, Label & Litho and Seafood New Zealand.

About the Outstanding Food Producer Awards

The Outstanding Food Producer Awards celebrate the best of New Zealand’s food and drink producers, recognising excellence and innovation in food and non-alcoholic drinks. Launched in 2018, the Awards have become a prestigious platform for showcasing the diverse and exceptional offerings of Kiwi food and drink producers to food lovers. Over three million Outstanding Food Producer Award medal stickers are affixed to top products annually, providing consumers with assurance to purchase quality, local products assessed by industry experts.

NZACS Golf Tournament Highlights

The NZACS annual golf tournament was held at Takapuna recently with over 100 players sponsors and support staff.

NZACS raised over $4,000 to support prospective 2023 Peter Jowett scholarship winners later in the year.

Bubbles & Bash Sharpshooter: Matt Fitzherber

Dave Hooker and Luke Davis with the Steve O’Brien Memorial Cup

The Bubbles & Bash winners

Nearest the pin #2: Mark Scott - Bluebird

18 Hole Competition Winners Phil Morris Memorial Cup: Adam Warren, Brian Woodcock, James Gilmour, James Sawyers

18 Hole 2nd Runners Up: Regan Smale, Gary Hawthorn, Adrian Hunt, Henry McCullum

The Red Bull team joined the annual golf tournament Anchor was one of the sponsors of the event

Lion NZ celebrates 100 years

Lion New Zealand, Aotearoa’s leading beer, wine and spirits company, is celebrating its bold and ambitious origins as New Zealand Breweries.

The formation of New Zealand Breweries in 1923 stands as a significant milestone in New Zealand’s corporate and brewing history and created a nationwide entity that would become a household name and achieve international success.

10 Breweries, 100 Years, 1 Legacy

Lion New Zealand’s Managing Director Craig Baldie said, “Lion is one of the original Kiwi success stories and the company as we know it today began with ten of the nation’s largest breweries coming together to form New Zealand Breweries in 1923. Through the amalgamation, shares were made available to the public, and Kiwis had the opportunity to invest in the success of the brewing industry. There was a movement around the time that wanted to make beer illegal, and the investment opportunity proved that most Kiwis didn’t in fact support prohibition.

Brewing in Australia, which was around ten times the size of Lion in New Zealand. Lion is now headquartered in Australia, includes New Belgium, the second largest craft brewer in the United States, a premium fine wine business in North America and has shareholdings in several craft adult beverage companies.

“In New Zealand, Lion has continued to evolve too. Our business includes breweries in Auckland, Dunedin and Upper Hutt, a winery, two coffee roasteries, and a number of hospitality venues. We make many of New Zealand’s most loved beer, wine and spirits brands, including New Zealand’s number one selling beer brand, Speight’s –1 in every 6 beers consumed in New Zealand is Speight’s.*

“Orchestrated by Sir Alfred Bankhart, of Campbell & Ehrenfried, the proposal brought together breweries in Christchurch, Dunedin, Port Chalmers, Wellington, Gisborne and Auckland, including the original ‘Lion’ and Captain Cook breweries on Khyber Pass Road, and Speight’s, which is the only brewery of the original ten still operating.”

New Zealand Breweries officially took on the name Lion Breweries in 1977, and today Lion operates across New Zealand, Australia and U.S.A, with the New Zealand Business operating as a subsidiary of Lion.

“The story of Lion is one of visionary leadership and continuous evolution. Former CEO Sir Douglas Myers put Lion on the international map in the ‘80s with the extraordinarily bold acquisition of Bond

“What stands out for me is Lion’s enduring focus on great brands and people. One hundred years on, the bold and entrepreneurial mindset we were founded on, endures in our culture and the way we do business today,” said Baldie.

Lion has brewed a commemorative, limited-edition** Pale Ale to celebrate its 100-year milestone.

Lion made the decision to delay its 100-year celebrations to 2024 as it completed a supply chain transformation project in the latter half of 2023.

Did you know?

Lion NZ is New Zealand’s leading alcohol beverage company with brands including Speight’s, Steinlager, Mac’s, Panhead, Emerson’s, Lindauer, Wither Hills and Havana Coffee Works. The company employs around 1,000 people across its head office and The Pride in Auckland, Speight’s, Emerson’s and Panhead breweries, the Wither Hills winery and Havana Coffee Works.

* Nielsen total beer volume in scan markets for the 12 months to 03/03/24. (On premise not included; off premise includes supermarkets, traditional liquor in scan, and Four Square.)

** Not available for sale.

Trends put to the taste test at New World Beer & Cider Awards

An expert panel of judges put some of the latest trends in beer and cider to the taste test at the 2024 New World Beer & Cider Awards in Tāmaki Makaurau.

Around 100 local and international bevvy-makers entered over 600 brews for the Awards, including everything from traditional ales, lagers and stouts, to trend-setting non-alcoholic, low carb, and hazy brews.

Beer writer and author Michael Donaldson, who’s chaired the judging since 2016, says entries to the competition often reflect what’s happening on supermarket shelves and in fridges around the country.

“The classic Kiwi beer chiller looks a lot different than it did just a few years ago,” he says, “and several of the trends we’ve seen emerge on the judging table over these past few years are now really taking off.”

Low carb on a high

The fastest mover this year is low carb. Across Aotearoa, sales of low carb beer grew by more than a third in the year to November 2022* and its popularity has continued at a similar pace since, driven by consumer trends towards lighter-tasting and better-for-you options.

“While it’s still a relatively small segment of the beer category, brewers are getting in behind it and increasing the range of products on offer.

“In response, the New World Beer & Cider Awards has set up a dedicated class for low carb beers, which has attracted almost 5% of the field this year,” says Donaldson.

With the ultimate aim of helping New World customers find the best new brews, the judges will be looking for beers that are technically excellent and well-made, but most importantly, taste delicious.

Yes to low and no-alc

Once an anomaly in the chiller, and the winners circle, low and no alcohol beers and ciders have become a mainstay in both over the past couple of years.

Around 7% of entries to the 2024 New World Beer & Cider Awards are low or no alcohol (2.5% ABV or less), almost twice as many as at last year’s competition.

“Between the pre and post Covid period, so roughly the start of 2019 to the end of 2022, there was a sevenfold increase in the amount of non and low-alcohol beer being consumed nationally*.

“That will only have increased further in the year or so since, as more and better examples of these beers have come on to the market.

“There has been a swell of really high quality low and non-alcoholic beers and ciders lately, especially from local craft producers who’ve

New World Beer and Cider Awards Judge Jody Scott evaluates an entry

been working hard to perfect their techniques and achieve brews that taste like the real thing.”

Like consumers, the judges are looking for no and low alcohol beers and ciders that measure up to the same standards as their regular strength counterparts. “You want the same great taste without the booze, so we’re still looking for a depth of flavour, a sweet-bitter balance, great mouthfeel and a pleasant after-taste.”

Hazy hangs on

Despite some naysayers, the hazy trend is here to stay, says Donaldson.

“We may have passed ‘peak hazy’, but it’s still a firm favourite and definitely not going anywhere anytime soon. Long-time beer fans, and new ones, have really taken to the fruitier, less bitter flavours of hazies and they’re now a core part of many beer fridges.”

In Foodstuffs stores in the North Island for example, hazy beers make up around a quarter of craft beer sales, proving them as a firm favourite, while in the competition, brewers are backing them too –entering twice as many hazy beers as any other style.

In total, there were over 120 hazy beers to be judged at the 2024 event. The next largest class was IPA, at around 70 beers.

Judging 101

It’s a challenge the 28-strong independent panel of judges, led by Donaldson and Deputy Chair Kelly Ryan, were ready to take on, with each judge poised to taste, debate and score around 50 beers per day over two days.

Donaldson explains: “Each table works together to evaluate the entries, rating each one on technical excellence, balance, mouthfeel and most importantly, drinkability.

“If an entry ticks all the boxes, we’re then looking for x-factor – that extra special something that

make a beer or cider memorable and puts it ahead of the rest.”

The 30 top ranked entries will make up the New World Beer & Cider Awards Top 30 – a ‘must try’ list of winners that will then be made available in New World stores nationwide. A further 20 ‘Highly Commended’ brews will also be celebrated in a combined Top 50 list on the New World website.

“We know standing in front of the chiller trying to a choose a beer or cider – or even an alcoholic kombucha or ginger beer, can be a bit overwhelming, especially if you are keen to try something new.

“As judges, we only see what’s in the glass on the day – no brands, and a tight stewarding process ensures no judge tastes a product they may have been involved in making.

“New World customers can choose a Top 30 winner with confidence, knowing only the best of the best make it through this process, with no outside influence.”

Results will be announced in May.

“There has been a swell of really high quality low and non-alcoholic beers and ciders lately”

Michael Donaldson –Beer writer, author and industry judge

* NZIER. 2022. Brewing in New Zealand. A report for Brewers Association of New Zealand.

Beer writer and Chief Judge Michael Donaldson

Out & About

Rugby World Champion legend Piri Weepu, media personality Leigh Hart, and Super Rugby star Samuel Slade joined the New Zealand Food Network to pack food parcels for Kiwis facing food insecurity. The Nelson Food Factory team was thrilled to win the NBS Community Impact Activity Award.

TV personality and chef Manu Feildel partnered with Inghams NZ to launch ‘Dinner Done’, providing a range of delicious, easy recipes.

At the Attain Energi Lunar New Year Celebration: Penelope Venuto of Attain Energi, Teri Forsyth of Attain Energi and Shelley Easton of Wattyl.

Not-for-profit, New Zealand Food Network has distributed over 25 million kilograms of rescued and donated food to Kiwis in need in just 3.5 years.

Chef, restaurateur, TV personality and champion for change Ben Bayly captivated audiences again with the highly anticipated third season of “A New Zealand Food Story”.

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 to win five Silver Fern Farm Honest Burger vouchers, worth $75 in total. It’s barbecue season and Silver Fern Farms’ Honest Burgers are the perfect accompaniment to any summer celebration. Honest Burgers are for burger lovers who are serious about quality, made from New Zealand’s finest pasture-raised beef, lamb and venison.

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 to win a Haribo Prize Pack, including the full Haribo family bags range and a Haribo tote bag (worth $40).

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

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

Foodstuffs’ Willa Hand and Carmen Sutton offer continued support for David Letele’s BBM charity.

Louise Bentley of Attain Energi and Carl Edkins of Fonterra at the Attain Energi Lunar New Year Celebration in Auckland.

After a challenging year for growers, General Manager of Delta Produce Locky Wilson is excited about the new season Kumara harvest.

The Woolworths NZ team out and about to support the Auckland Rainbow Parade.