FMCG Business August 2023

C&I Industry Symposium

Insights, data and debate on the key issues affecting your retail business, with the industry's most respected leaders. Tickets on sale now at $50 for both sessions.

Seats are limited and selling fast

See the full Symposium program online and purchase tickets when you register for the Expo

Networking Drinks Sponsor

News, event highlights and category insights

Have you ever filled out one of those online contact forms for a purchase, quote, or service request, spent far too much time trying to prove that you are “not a robot” and then never heard back from the company?

How good is the customer experience that your business provides, asks shopper marketing guru Lew Bentley in this issue on pg 30. Seeing that an increasing number of consumers in New Zealand regularly shop online, user-friendly, reliable online services are key to success.

Suppliers have welcomed the appointment of New Zealand’s first Grocery Commissioner, Pierre van Heerden, who is a previous Chair of the NZFGC and someone with an impressive career in FMCG. FGC Chief Executive Raewyn Bleakley had an official meeting with Pierre and shares more details on pg 29.

We also bring you the latest product launches and trends, from frozen food to international flavours, herbs, spices, pasta and rice category snapshots.

See who took out the big gongs at the NZACS annual awards night and who won the Peter Jowett Scholarship this year on pg 38-41. We also bring you snaps from industry events around the world on pg 36-37. You can share your event and team photos too and be in to win a great prize pack from Healtheries this month!

Mark your calendar for 13th September, when the FMCG Business Marketing Summit returns to Auckland with an innovation theme and a stellar line-up of new presenters who will share valuable insights to inspire your marketing approach. Our speakers will share research from Circana, creative new product designs and much more. The programme includes morning tea, lunch and networking drinks –visit www.fmcgsummit.co.nz for more details and to secure tickets for your team.

We hope to see you there!

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

ON THE COVER

Say hello to Hi-Chew’s latest fruity additions and discover the captivating history behind Hi-Chew... see the full story on pg 9.

FMCG BUSINESS IS PROUDLY ASSOCIATED WITH

PUBLISHED BY

C&I Media (NZ) Ltd PO Box 109 342 Newmarket, Auckland 1149

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

Vicky Bennett vbennett@fmcgbusiness.co.nz

ph: 021 626 115

ART DIRECTOR 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.

This magazine is printed on Impress stock from Spicers Paper using FSC® MIX source pulp from responsible sources and other controlled sources. We print using BIO-inks that contain base materials from renewable resources including wood resin (rosin, colophony), vegetable oils, linseed oil and soy bean oil. This magazine is printed by SCG, an ToitŪ enviromark gold certified printer.

ISSN 2382-1663 (print)

ISSN 2624-4802 (online)

FMCG Business is audited and verified by ABC.

DISCLAIMER

This publication is published by C&I Media (NZ) Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by New Zealand and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2023 - C&I Media (NZ) Ltd

19 – 21 September 2023

Auckland Showgrounds

New Zealand’s largest food manufacturing, packaging, processing technology & logistics trade event.

New Zealand’s largest food manufacturing, packaging, processing technology and logistics event.

• Connect with over 225 new and existing suppliers

• Discover the latest innovative solutions

• Attend seminars and workshops

• Network with industry specialist Solutions start when you know your options. Unlock the power of possibilities by exploring them all under one roof. Register to attend for FREE!

Discover innovative solutions, connect with new and existing suppliers, attend informative seminars, participate in engaging workshops, and consult with industry specialists for invaluable advice.

Unlock the power of possibilities by exploring over 200 exhibitors all under one roof at Foodtech Packtech. Don’t miss this opportunity to revolutionise your business.

Featuring Materials Handling & Logistics Expo

Countdown transforms and rebrands

Countdown has announced its long term commitment to delivering New Zealand’s best supermarket experiences for customers and team with an accelerated transformation programme underway.

The transformation includes more value for customers through a refreshed loyalty programme with the launch of Everyday Rewards for New Zealand planned for early 2024. There is also significant investment planned with over $NZ400 million over the next three years allocated to a renewal of the store network, with a focus on older stores across Aotearoa.

Customers will also see more convenient eCommerce shopping options, a deeper connection to grassroots community activities, and further commitment to top quality fruit and vegetables with a stateof-the-art Christchurch Fresh Distribution Centre opening in 2024. This will complement the Auckland Fresh Distribution Centre, which opened in 2022.

From early 2024, Countdown Supermarkets will be rebranded as Woolworths Supermarkets New Zealand, a name well known locally given the brand’s long history in the country.

Managing Director of Countdown and Woolworths Group New Zealand, Spencer Sonn, says the supermarket retailer has been working hard to become a better business and do more to meet customers’ needs and expectations, and now is the time to accelerate that change.

“Having had the privilege of leading the New Zealand team for over two years now, I know there’s a lot that people love about what we do, and none of that will be going away. But our ambition is to be the best and to do this we know we need to be a better place to shop, better to work for and all-round better for Aotearoa’s tomorrow.

“We are proud to be part of New Zealand communities and with this transformation our customers can expect to see more value, better

ways to shop in-store and online, sustained investment in our charity partnerships and for us to lead in sustainability.

“Delivering the best supermarket experiences includes our team too. We’re privileged to employ over 22,000 hardworking New Zealanders and we want to give each and every one of them a fantastic experience, whether it’s a part-time job after school, or a decades-long career with us.

“In the coming months and years, you’re going to see us bringing the best of the Woolworths brand across the Tasman and equally sharing the best of what we have here with the broader Woolworths Group. We’re changing for the better and a name change for our stores is just one part of that.”

Woolworths Group CEO, Brad Banducci says that Woolworths has a long history in New Zealand, opening its first New Zealand store in Wellington in 1929, and now operating 194 Countdown supermarkets across the country. He says he is excited by the announcement.

“The next stage of our transformation and the rebranding of our stores to Woolworths Supermarkets New Zealand, means we’re doubling down on our trans-Tasman connection to bring the very best to our Kiwi customers. That includes a refreshed loyalty programme focused on providing more value and a materially improved fresh offer.”

Countdown Supermarkets will rebrand to Woolworths Supermarkets New Zealand in early 2024 with individual store signage changes beginning in the coming months, and the entire network planned for the next couple of years.

Other parts of the supermarket’s transformation programme include making stores safer with more than $NZ45 million of investment planned for adding security measures and upskilling team members. The business has also recently rolled out Sonder, a wellbeing solution across Woolworths Group that provides 24/7 access to care, not only for all of its team, but all of their whānau too.

Woolworths Panmure, Auckland in 1958.

Countdown Supermarkets will rebrand to Woolworths Supermarkets New Zealand.

Hansells set to return to its roots in the Wairarapa

The iconic Hansells brand is heading back to the Wairarapa, with the sale of the business to Hansells Masterton. Walter & Wild bought the powdered yoghurts and desserts business and a range of food service products in 2018.

Walter & Wild Chief Operating Officer Isi Tupou says the sale was a result of a strategic review the company undertook across its portfolio of FMCG brands.

“This led us to the conclusion that the Hansells branded products are not part of our core focus going forward. Ultimately we found that our competitive advantage lies in other areas.

We engaged with Hansells Masterton, with whom we have a positive and long-standing relationship, on a sales process. We are pleased to announce this process has now been completed. It feels right to see this iconic brand return to its regional and historical roots,” said Tupou. Hansells Masterton Executive Chairman and shareholder,

Alan Stewart, said he has been working for a couple of months to buy back the Hansells business from Walter & Wild.

“This is a great result for the Masterton community and the wider Wairarapa district. Not only is it good news from an employment perspective, with the expected increase to go from around 60 to over 80 workers, it is also an important development regionally as the future of this legacy business is made more secure. Historically, Hansells has been a much-treasured part of the Masterton community and we are one of the major employers here.”

In 2014, Stewart successfully pulled together a group of investors to buy and run the Masterton site as a contract manufacturer for Hansells product lines, and later for other companies. Covid impacts on accessing ingredients and packaging made business challenging, but the deal struck with Walter & Wild gives the business the potential to grow and market the Hansells brand, including overseas market opportunities in Australia and Asia.

The Ultra Power Bank 10000mAH from WalknTalk

Introducing the Ultra Power Bank 10000mAH from WalknTalk – perfect for staying connected on the go!

Charge your portable devices on-the-go with this highperformance battery backup solution featuring 20W PD (Power Delivery) - ideal for fast charging iPads and the l atest smartphones. It charges Apple, Samsung and Android devices.

This ultra compact sized device will be your lifesaver. It’s much smaller than traditional power banks so it can fit in your pocket or bag easily. Ensure that you don’t find yourself without a charge when you need it most.

The Ultra Power Bank 10000mAH from WalknTalk is a lifeline on the go, guaranteeing connectivity even without conventional power sources. It is the perfect accessory for travellers ensuring devices are always ready for use. Ultimately, a portable power bank is your ticket to uninterrupted device usage.

Thanks to next generation battery technology, this 10000mAH power bank provides up to an additional seven hours of battery life to your iPad or up to 30 hours to your phone.*

The 2 key features of The ULTRA POWERBANK 10000mAH are:

• Ultra Compact - 20% lighter. Fits in your hand.

• Ultra Powerful - 20W USB-C Power Delivery and Quick Charge

email: sales@signaturenz.com *

Say hello to Hi-Chew’s latest fruity additions

The sensationally fruity confectionery Hi-Chew has once again captured the hearts of lolly lovers with its latest releases.

Introducing the new Family Pack and the highly anticipated Fruit Combos from Hi-Chew. The Family Pack is everything people know and love about Hi-Chew with its unique double layer and true-to-life fruit flavours in every chew - now in 200g packaging! This family-sized treat is a generous assortment of their best-selling flavours: Strawberry, Green Apple, Grape and Mango. Perfect for sharing with family and friends.

Combining the best of both worlds, Fruit Combos features two new mouthwatering flavours: Tropical Smoothie and Strawberry Lemonade. Tropical Smoothie is a super-fruity flavour combo of Mango and Passionfruit for a refreshing and exotic taste sensation. Strawberry Lemonade offers a blend of Strawberry and Lemon, transporting you to a sunny beach with every chew. Fans can look forward to the new SKU rolling out this summer. Whether you’re enjoying the classic flavours of the Family Pack or embarking on a tropical flavour journey with Fruit Combos, Hi-Chew promises a sensationally chewy candy experience that will leave you craving for more!

So, what’s next from Hi-Chew?

Tatsuya Takamiya, Morinaga Asia Pacific Managing Director & CEO, said these SKUs represent the company’s passion for pushing the boundaries of flavour innovation in the

Discover the captivating history behind Hi-Chew

confectionery range. “I can confidently say that the Hi-Chew range will continue to grow and we look forward to bringing more exciting confectionery to Kiwis. We listen closely to our fans for flavour inspirations and our lolly makers are more than ready to get creative and step up to the challenge for Hi-Chew fans,” said Takamiya.

The Hi-Chew Family Pack is now available nationwide at leading supermarkets and retailers. For more information contact Tokyo Food info@tokyofood.co.nz

Its journey is rooted in the innovative spirit of Taichiro Morinaga, the founder of Morinaga & Co., Ltd. After learning the art of confectionery manufacturing in the U.S, Taichiro Morinaga returned to Japan in 1899 with the grand dream of introducing Western confectionery to his home country. Starting with a small factory, he began the production of Western-style treats.

In 1975, the company launched Hi-Chew, a groundbreaking candy that combined the chewiness of gum with exciting flavours. These delightful treats capture the essence of the founder’s original vision and the technology was based on caramel manufacturing technology which Taichiro developed.

Fast-forward to today, Hi-Chew continues to innovate and expand its flavour offerings, introducing a wide range of flavours. Hi-Chew is proud to be NZ’s first non-chocolate, Crossed Grain Logo accredited gluten-free confectionery, providing a treat that all can enjoy.

To learn more visit www.hi-chew.co.nz

“Whether you’re enjoying the classic flavours of the Family Pack or embarking on a tropical flavour journey with Fruit Combos, Hi-Chew promises a sensationally chewy candy experience that will leave you craving for more!”

Best in season

Cooler and darker days often dominate August before the last blast of winter gives way to spring in September. The frosty temperatures mean winter produce is generally in good supply at this time of year and shoppers will be actively seeking out nutrient dense fruit and vegetables to boost immunity.

Vegetables to profile in stores this month are, cabbage, Brussels sprouts, cauliflower and broccoli, which are all in good supply while root crops such as parsnips, yams, swedes and carrots will be popular for roasts and slow cooker recipes.

Winter fruit displays should include Navel oranges, green and gold kiwifruit, lemons, limes, grapefruit, tamarillos, and mangoes.

body. Red kūmara contain a good source of niacin, essential for energy release. Gold and Orange kūmara contain a good source of vitamin A, which is vital for healthy new cells.

Fresh herbs

Fresh herbs are now available year-round due to hydroponic growing. Their popularity has increased significantly as Kiwi shoppers embrace international cooking styles and experiment with new flavours.

Kūmara

Supplies of kūmara are significantly lower this year than past seasons.

Growers based in Northland suffered major disruption to the start of the season with Cyclone Gabrielle and unprecedented rainfall washing out plantings right across the region. Recovery for growers has been slow as rainfall amounts through May and June remained high.

The crop that has made it to stores is in high demand with both quality and flavour excellent.

What to look for: Select firm, well-shaped kūmara with clean and smooth skin. Avoid ones with bruises or signs of decay.

Storage/handling: Kūmara can become bitter when refrigerated. Store them in a cool, dry place for up to two weeks.

Nutrition: Kūmara provides a source of dietary fibre to help aid healthy digestion and thiamine, which is vital for use of carbohydrates by the

Fresh herbs offer an important replacement to salt and sugar in recipes, meaning they are finding a new audience amongst shoppers looking for healthy alternatives.

Three of the most common herbs to keep in stock are mint, coriander and parsley, but don’t forget about other versatile varieties such as basil, chives, thyme, tarragon, sage and oregano.

What to look for: Look for bright, fresh, green leaves with no wilting and a strong pleasant aroma. Order small quantities regularly to make sure your stock is as fresh as possible and offer a good range of different varieties to shoppers to keep your stand interesting.

Storage/handling: Herbs are highly perishable. A large selection of fresh herbs now come pre-cut and packaged for convenience - be sure to keep these refrigerated between 2-7°C. Potted herbs will have been well-watered before being dispatched to you, so you shouldn’t need to water them if you are ordering small quantities often and turning your stock over.

“Swedes and carrots will be popular for roasts and slow cooker recipes”

Farrah’s new Pizza Bases

Farrah’s are delighted to launch their NEW UltraThin and Crispy Pizza Bases, crafted using the finest ingredients and baked to perfection over an open flame.

Their Original Pizza Bases are made with traditional ingredients including semolina and olive oil, ready for your favourite pizza toppings.

Their Keto Pizza Bases, also made with olive oil, have only 2.1g of carbohydrates per serve –making them the perfect low-carb alternative for lovers of the ultimate thin and crispy base.

Like their Wraps and Tortillas, Farrah’s Pizza Bases are also yeast and dairy free, veganfriendly, and made right here in New Zealand. Farrah’s Original and Keto Pizza Bases will be available in New World and PAK’nSAVE from 31st July 2023, located in the bread aisle alongside their wraps, explains the Farrah’s team. For more information and a range of inspiring recipes, visit www.farrahs.co.nz. For orders, please contact your Twin representative.

“Like their Wraps and Tortillas, Farrah’s Pizza Bases are also yeast and dairy free, veganfriendly, and made right here in New Zealand.”

Julie Bramley Market Insights & Research Consultant Circana

Out of the cold

Few supermarket success stories can rival that of frozen food. Boasting annual sales of $1.4 billion, over the past decade it has enjoyed value and unit growth at more than twice the total rate of prepackaged goods.

The key to its success? A combination of innovative product launches and evolving consumer preferences.

There has undoubtedly been a marked shift in Kiwi shoppers’ perception of frozen food. Gone are the days when the freezer was simply a convenience appliance relied on for last-minute meals or basic ingredients. Instead, the freezer department has become a hub for functional and gourmet offerings that have redefined the frozen food landscape.

Super-premiumisation has been the overarching theme, as frozen foods have been elevated to a level of sophistication and quality previously unseen in this area. Asian cuisine, artisan-style foods and chicken morsels have driven the expansion, as has shopper demand for help with portion control and dietary preferences.

Overall, the entire department’s value offer has improved, with unit sales outperforming volume, driving up the cost per kilo well beyond inflationary impacts.

However, the manner in which it has evolved is unique by category.

Ice-cream, the largest with 22% value share, has come a long way since Neapolitan was the most exciting option. Today, indulgence is rife, with sophisticated flavour temptations such as tiramisu, peanut butter cookie dough and sweet and salty almond. Premium multipacks, which offer shoppers the benefit of portion control with their treats, account for a third of the category’s market value, and command a substantially higher price per volume. Coming in at more than $19 per litre, these are worth nearly triple the category average.

Frozen meats, worth $263 million annually, account for a quarter of growth in the frozen department over the past four years. This has been led by value-added chicken, which has nearly doubled in value to a

The phenomenal growth of frozen goods has proved transformative for suppliers and consumers.

whopping $192 million. Tegel, with their on-trend flavours, can largely claim responsibility for this boom, in part thanks to the wonderful marriage between the air fryer and their exquisitely crumbed chicken morsels. Tegel’s efforts have catapulted them into the top 20 manufacturers list in the past couple of years.

‘Fakeaways’ are popular

Another factor transforming the frozen category – and underpinning Tegel’s success – is the surge in popularity of ‘fakeaways’, which cater to costconscious consumers seeking to replicate fastfood takeaways and UberEats experiences in the comfort of their own homes. While this trend first gained traction during pandemic lockdowns, it has found fresh purpose amid rising costs of living in recessionary times. From artisan crusted pizza, to authentic Asian dumplings and Thai crumbed fish, the frozen section has become a hub for innovation and cost-effective meal solutions. It’s also a volume driver for retailers. In the past four years, frozen meat, potato, pizza, snacks and fish have collectively driven 17% volume and a 34% increase in unit growth, alongside a 63% rise in value. Stand-out products are dumplings, which have almost doubled in value sales

to $23m; French fries, with a 70% surge to $47m; and fish fillets, which have increased 61% to $52m. Notable brands are Angel Bay, Leader Products, Dai’s Food and Sealord Group. When it comes to frozen pizzas, now worth $41m annually, a single company has increased all key metrics over the past four years. McCain has expanded their share of the pizza segment to two thirds, with robust volume, unit and value growth to match. They are also responsible for 32% of the rise in French fries sales over the same period. Ah, McCain you really have done it again!

Shoppers seeking complete heat and eat solutions are no longer disappointed by the range of frozen meal possibilities. The segment, worth close to $52 million, has shot up 41% in the past four years, and has diversified, now catering to dietary restrictions and including ethnic flavours and elegant options. Frozen Fresh Ltd is driving category growth with their Tomorrow’s Meals brand, which claims to use only products found in the home kitchen. The cost per kilo is approximately 50% greater than the category average, indicating a consumer desire for premium.

The improvement in freezing technology combined with Kiwis’ love affair with smoothies has certainly helped boost frozen fruits, now worth $82m. Variety, organic and locally sourced are helping keep this category fresh for shoppers.

Catering for diverse requirements

Since 2019 there have been tremendous efforts to cater to diverse dietary requirements and lifestyles with frozen options. Gluten-free, dairy-free, vegan and plantbased products now abound, allowing shoppers to adhere to their dietary choices without compromising on taste, variety or convenience. These relatively new offerings have driven 10% of frozen department growth, currently sitting at around $56m in value. Leading the charge in this space are the gluten-free products from Waitoa, Tip Top, Mr Chips and Tegel; Kapiti and Ingham’s Let’s Eat for their plant-based ranges; and Nom Mochi’s dairy-free selection.

The availability of diverse, high quality frozen foods, combined with time-saving convenience, enhanced nutrition and culinary exploration has made the freezer an integral part of meal planning. As consumers increasingly embrace frozen products as a deliberate choice, the industry will continue to innovate, catering to evolving tastes, dietary requirements, and the desire for convenience without compromising quality.

The freezer’s rise as a planned option signifies a new era of culinary possibilities, empowering individuals to create memorable meals and indulge in delightful experiences, all with the simple opening of a freezer door.

Source: Circana MarketEdge Grocery MAT 21/05/23

“There have been tremendous efforts to cater to diverse dietary requirements and lifestyles with frozen options.”

What’s

Nourished by nature

Nourish is a range of natural body, hand and hair care products made in New Zealand. With naturally derived botanicals, such as Shea Butter and Manuka Honey to leave skin feeling refreshed and hydrated. Gentle on the planet too, grey water and septic tank safe, and bottles made from 100% recycled drink bottles. Available in your local supermarket. www.earthwise.co.nz orders@earthwise.co.nz

Be a better beer drinker!

Sawmill, New Zealand’s only B-Corp certified Brewery, have released a second non-alcoholic beer - Sawmill Hazy Bare Beer is a juicy IPA with less than 0.5% alcohol. Sawmill are New Zealand’s most sustainable brewery, their waste to landfill is less than the average New Zealand household, they recapture CO2 lost during fermentation and utilise solar energy to run the Brewery.

www.sawmillbrewery.co.nz

Skip the Jitters, savour the flavour

Discover the growing trend of decaf tea amongst health conscious individuals seeking the benefits of regular tea with reduced caffeine. Dilmah introduces Decaf English Breakfast and Decaf Earl Grey in a convenient 20-pack of tagged Teabags to expand tea-drinking occasions. Dilmah preserves rich flavour and beneficial antioxidants using a natural, eco-friendly caffeine extraction process. #Dotryit

For more information please visit www.dilmah.co.nz/decaftea and follow us on Facebook: Dilmah Tea (NZ) and Instagram @nzdilmah

Major (vegan-friendly) slay!

KitKat Plant Based is back in NZ after popular demand. Offering the same great taste fans love, without the dairy. Available in a snack size bar (41.5g, RRP$2.00) exclusively at New World, Pak’n’Save, petrol stations and convenience stores – limited-edition, while stock lasts... So get in quick!

Instagram: kitkatanz

Krispy Kreme and Cookie

Time releases limited edition doughnut

Home of the Original Glazed Doughnut, Krispy Kreme has partnered with Kiwi icon, Cookie Time, to launch two new delicious doughnuts: Milk & Cookie Time and Choc

Caramel Cookie Time!

The new Krispy Kreme doughnut range is topped with Cookie Time chocolate chip cookie crumbs, perfect for Kiwis looking embrace their cravings.

For more information, please visit www.krispykreme.co.nz

International flavours

International foods continue to drive sales. Thanks to New Zealand’s diverse demographic, inspiration from social media and cooking shows, ethnic restaurants and holiday memories, you will find Mexican Fiesta nights, aromatic Indian curries and Italian-inspired meals in many Kiwi homes.

Foodstuffs South Island Category Manager Sarah Neal says: “With more Kiwis wanting to cook from home, but at the same time get a little head start, we’re seeing a definite move to ‘made for you’ products like Mexican meal kits or pre-flavoured couscous blends that easily elevate dishes.

“Customers are enjoying incorporating healthier options into their everyday cooking or alternatives that cater to a certain diet, and we’ve

seen a rise in gluten free or low carb sauce and spice options.”

Asian category is growing

Countdown’s Category Manager

Richard Tonkin shared that their customers “are loving NPD across the Asian category, with over 30% growth over the past year, however the entire category is seeing good growth as customers experiment more and more with the ‘fake-aways’ trend.”

Leanne’s Kitchen

Lovingly made using only the finest ingredients, Leanne’s Kitchen is proudly Kiwi owned and operated and has grown into the largest producer of dumplings in New Zealand.

A quick snapshot of new arrivals in store.

“Customers experiment more and more with the ‘fake-aways’ trend.” Countdown’s Category Manager Richard Tonkin

Leanne’s Kitchen has helped drive the category growth pre and post covid with fantastic pricing, backed with consistently high quality.”

With six delicious flavours there’s a Leanne’s Kitchen dumpling that is just right, for everyone in the family.

You can find Leanne’s Kitchen in all major supermarkets throughout New Zealand. For more information visit https://leanneskitchen.co.nz/.

For all enquiries, please contact the General Manager. graeme@leanneskitchen.co.nz

Cirio Tomatoes

Cirio, an Italian range of high quality tomatoes, has arrived in New Zealand.

Cirio Italian tomatoes give a fresh, distinctive and authentic taste of Italy to any recipe, from Pomodorini and Polpa to Pizza Sauce and Pelati.

In 1856, Francesco Cirio started preserving tomatoes in Italy and now, with over 165 years of expertise, the Cirio 1856 range of the finest Italian tomatoes has a well-earned reputation as an icon in the field of high quality Italian tomatoes.

The range is available now from North Island New World and PAK’nSave stores.

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 02/07/23 (Selected segments)

“With six delicious flavours there’s a Leanne’s Kitchen dumpling that is just right, for everyone in the family.”

Make it spicy!

What’s new and driving sales in herbs and spices?

Herbs and spices are believed to be some of the most powerful anti-inflammatory foods that we can include in our diet. It’s so easy to just throw in a few spices or herbs when preparing a meal, offering great gain for minimal effort.

Foodstuffs South Island Category Manager

Sarah Neal says: “We’re seeing a definite rise in popularity of ‘spicy’ spices and sauces with customers loving flavours like chilli and paprika as well as sauces that pack a bit of punch like sriracha and hot sauce. We’ve worked alongside some exciting Kiwi hot sauce brands who have launched on shelves recently.

“Customers are also looking for premium versions of everyday herbs and spices, which could be a simple swap out of table salt for pink salt, trying mixed herb varieties like Mexican or Italian blends to add more flavour to their dishes, or even new innovative spice mixes to cater for new kitchen tools like air-fryers.”

“Quality spice mixes, such as Chef Simon Gault’s Flavour Shot range, are delivering authentic flavours, innovation and convenience in this category,” adds FMCG Business Head of Content, Tamara Rubanowski.

Meanwhile, Category Manager Josh Bycroft from Countdown says: “We’re seeing great growth across the category, particularly with the innovation from Culleys and Mingle.”

New from Mrs Rogers

Mrs Rogers have recently launched a range of organic recipe bases and gravy mixes.

“Our reputation for delivering better taste from natural ingredients is underlined by BioGro organic certification. This provides a new offer for New Zealanders, combining the convenience of sachet recipe bases and gravy mixes, with the taste benefits of scratch cooking from trusted, organic ingredients,” says Director Craig Stoddart.

“In late August we will launch a new range of dry herbs and spices. ‘Bags of Flavour’ are designed to attract a younger audience, shoppers that might be hesitant about scratch cooking. Price and packaging make it attractive and easy to shop for a less experienced cook. A simple pack with impactful design helps identify products and a condensed range simplifies the shopping and the cooking experience.”

Spicing up the low FODMAP industry Indulge your taste buds with the bold flavours of The Friendly Food Co.’s low FODMAP spice mixes and seasonings.

Carefully developed and produced by two registered dietitians at The Food Factory Nelson, they are the first of their kind in the New Zealand market.

The range includes; Na’cho Problem, Mexican spice mix and For Every O’Cajun, Cajun seasoning. The most popular in the range is the Butter Me Up, butter chicken spice mix.

“Loved by everyone, this spice mix creates a tasty butter chicken in under 15 minutes. The gutfriendly range is low FODMAP, gluten free and allergy-friendly,” says Kelsey Paterson, Co-Founder & Dietitian.

She explains: “The need for low FODMAP products is growing with approximately 1 in 7 people affected by IBS. Food allergies and intolerances are on the rise, so the demand is only expected to increase. This was reflected by the sales we’ve seen since the launch of the business in early 2022. Our growth has exceeded expectations and resulted in our products stocked in over 29 stores nationwide; including big names like Bin Inn and Fresh Choice. Our products have started to make their way across the Tasman into Australia and we

are hoping this growth will follow what we have observed in the New Zealand market. “While developed for a particular target group, our spice mixes and seasonings are delicious, versatile and easy to use, making them an appealing choice for everyone.”

If you are interested to learn more about The Friendly Food Co., please contact Kelsey on 0278284465 or at info@thefriendlyfoodco.nz

Source: Circana MarketEdge Grocery Data MAT to 02/07/23 (Selected segments)

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

“The gutfriendly range is low FODMAP, gluten free and allergy-friendly”

Kelsey Paterson, Co-Founder & DietitianThe Friendly Food Co.

Pasta & rice trends

Affordable pantry staples like rice and pasta are top of the shopping list right now.

Foodstuffs South Island Category Manager Sarah Neal says: “Customer demand for more plant-based options is huge and it’s a trend that’s not showing any signs of slowing down. We’ve introduced new noodle and rice ‘alternative’ products on shelves to support that, like edamame noodles.

“More generally, Kiwis continue to look for more sustainability in the products they buy, and suppliers have been innovating and introducing new product options and packaging to support that trend. This is something that’s a big focus for Foodstuffs South Island too and one we are supporting wholeheartedly.”

Meanwhile at Countdown, Category Manager Richard Tonkin finds that “as winter sets in and customers enjoy more meals at home, pasta and noodles are leading the way with more than 20% growth.”

Iconic Kiwi favourites

Wilson Consumer Products markets the Diamond brand of Pasta and Rice Risotto and is the sales agent for Kings Choice Rice,

which are all iconic Kiwi favourites and have a long history in the New Zealand market.

Diamond was established as New Zealand’s first pasta brand around the time of World War II and is still New Zealand owned today.

“Generations of Kiwis continue to love the Diamond brand, which is embraced as a cook’s best friend,” says Susan Harvey, Marketing and Business Development Manager.

A quick snapshot of new and best-selling products.

“We have recently launched Diamond Gluten Free Macaroni – which is sure to be a hit.”

Susan Harvey, Marketing and Business Development Manager

“Wilson Consumer Products is delighted to have such well-known and trusted brands as part of its product portfolio, which Kiwis have always counted upon, especially during tough times. Consumers are always looking for great value, so pantry staples such as Diamond Pasta, Diamond Rice Risotto and Kings Choice Rice, which are all easy-to-cook meal options for Kiwi families.

“Diamond Pasta is made in Italy from premium durum wheat which has a lower starch and higher protein content than other types of wheat. This produces a high-quality pasta that holds together well when cooked. Diamond pasta also features handy portion markings on each pack, guiding how much to cook for each person, minimising food wastage.

“Diamond also has a glutenfree pasta range, which is made predominately from corn and stands up well to cooking, in fact many people can’t tell the difference between our regular and gluten free pasta range. We have recently launched Diamond Gluten Free Macaroni – which is sure to be a hit,” says Harvey.

For those who are in a hurry or who are less confident in the kitchen, the Diamond Rice Risotto range of flavoured rice mixes also provides an easy-to-cook family meal solution. These take only 20 minutes to prepare and simply require the addition of oil and water to cook up from scratch.

“You can eat any of the wholesome flavours of Diamond Rice Risotto on their own or just add any meat or vegetables, making them an ideal flexible product to have in the pantry,” explains Harvey.

She adds: “Kings Choice Rice has been selling in New Zealand market for more than 30 years and is still the preferred rice brand of many Kiwis. Kings Choice has a number of the high-quality and popular rice varietals as part of its range which includes Jasmine, Long Grain and Basmati which is the outright market leader in this sub-category.”

With Kiwi budgets being stretched at this time, rice and pasta both offer ideal meal bases for a wholesome family dinner, which can be easily whipped up with the addition of a few simple ingredients. You can incorporate home grown produce or make a meal out of other leftovers to stretch the family budget.

Harvey adds: “Diamond pasta continues to grow strongly at 16.4% in the last 12 months. Diamond Rice Risotto grew by 15.4% over the past 12 months and is sure to grow further on the back of the recent television campaign.”

Source: IRI Data Diamond Pasta/Rice Risotto/MAT $ growth to 25/6/23 versus YA.

Roma Foods Products launches gluten-free pasta

Roma Foods Products, an esteemed Australian pasta manufacturer established in 1953, proudly introduces Pasta Roma, a groundbreaking gluten-free pasta that has taken the Australian market by storm. With its distinctive color and design, Pasta Roma has become a leading mainstream supermarket brand, captivating consumers, and industry experts alike.

Consumers have enthusiastically embraced Pasta Roma, lauding its exceptional taste, superior texture and gluten-free formulation. The brand’s design, which has evolved to feature clearer packaging callouts, has attracted attention and set new standards in the industry.

Since its launch in February, Pasta Roma has rapidly gained traction. It is now available in all 1000 Woolworths stores in Australia and 150 Countdown stores across New Zealand, becoming the exclusive Australian Made gluten-free pasta offering in the main pasta aisle. Initially available in four varieties (Rigatoni, Spirals, Macaroni, and Penne), the range has expanded to include a kids-friendly shape called “Farm Animals.”

Pasta Roma’s impact extends beyond the Australian market, with successful launches in over 10 countries worldwide.

PASTA, RICE & NOODLES

8.5%

2.0%

* denotes value AND unit growth > +2%

Source: Circana MarketEdge Grocery Data MAT to 02/07/23 (Selected segments)

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

Timeless beauty

How to boost your vitality at any age

Life can get busy and stressful, but there are a few simple ingredients that can give us a boost and help us feel and look our best.

Starting your day with an invigorating cup of green tea can offer many benefits, as green tea is rich in antioxidants, which increase cell turnover.

Good skincare is essential for boosting health and vitality and well worth incorporating into your daily routines.

Did you know that collagen is the most abundant protein found in the body, representing nearly 30% of all human protein content and 70% of the protein content found in the skin? It is a key component of connective tissues, supporting the health of skin, hair, nails, bones and joints. However, collagen production in the body starts to decline around age 25 – one of many reasons why collagen products are trending.

Collagen and vitamin C are common ingredients found in a wide range of products, from cleansers and serums to moisturizers and under-eye creams. Though they have their unique benefits when used alone, they complement each other when paired in the same routine.

Vitamin C as an ingredient in skincare has stood the test of time. More than just a gimmick, Vitamin C offers an array of benefits for the skin and plays an essential role in connective tissue healing.

It’s a highly effective antioxidant and has been shown to help reverse multiple signs of skin aging while brightening the skin when applied topically. Vitamin C is believed to be one of the best antioxidants to diminish hyperpigmentation, fine lines and visible sun-damage, as well as promoting collagen production. It also helps to offset the effects of oxidative stress from environmental stressors such as pollution and UV exposure. It can neutralise free radicals and aid our skin’s natural regeneration process, helping to repair damaged skin cells. Because of this it’s a well-known brightening agent that encourages cell renewal and can be instrumental in reducing scars and spots.

Frulabeauty Rosehip Hydrate & Glow

“In the ever-expanding world of beauty products, we like to think that we stand out for our unwavering commitment to innovation,” says the Frulabeauty team.

“Our mission is simple yet profound - to bring you premium clean fruit formulated beauty products that won’t break the bank. Every choice we make centres around you, ensuring your beauty journey is nothing short of extraordinary.

“We are a proud New Zealand-made brand, dedicated to making timeless beauty accessible to everyone. All our products are formulated according to the Sephora Clean US program, showcasing our dedication to clean beauty and the highest formulation standards.

“With the launch of our new Rosehip Hydrate & Glow Collection consisting of three products - a face oil, body oil and body butter, we emphasise the

power of Rosehip. Rosehip oil is a powerful skincare ingredient that gives your skin that ultimate glow. Rich in antioxidants and essential fatty acids, it nourishes and rejuvenates the skin, leaving it looking youthful and radiant.

“Our passion doesn’t stop at making you look and feel your best; it extends to nurturing our planet as well. We believe in the power of sustainability, ingrained deep within our DNA. We’ve embraced a zero-waste packaging ethos, matching the size of our packaging to the product inside.

“We care about every living being on this planet, our formulations are proudly vegan-friendly and cruelty-free. With us, you can enjoy guilt-free beauty, knowing no harm ever comes to our furry friends,” says the Frulabeauty team.

“Our products are available in supermarkets across New Zealand and Australia. Shop online at www.frulabeauty.com.”

For orders contact hello@frulabeauty.com

Making a positive impact in the most delicious way

This month’s finalist for the FMCG Business Product of the Year Award is Heilala Vanilla.

Shoppers can indulge their senses and elevate their baking creations with Heilala Vanilla, a brand that combines innovation, passion, and a commitment to making a positive impact.

Since its inception in 2002, Heilala has grown from a small project born out of a cyclone in Tonga to a global leader in the vanilla industry.

Bridget Ensor, Business Sales Manager at Heilala Vanilla explains: “What sets Heilala Vanilla apart is its constant pursuit of new and exciting vanillacentric products. From traditional vanilla extracts and pastes to an alcohol-free range, Heilala ensures that there is something for everyone. Their new alcoholfree products are created using a gentle extraction process with glycerine, resulting in a smooth, buttery, and bourbon-like flavour that can effortlessly replace traditional extracts.

“Moreover, Heilala has taken the vanilla extract category to new heights by introducing amped-up flavours. Imagine adding a burst of berry, cocoa, or coffee to your baked goods, or infusing them with the delightful essence of butterscotch, gingerbread, or apple pie. With Heilala’s pure vanilla extract as the foundation, these flavours bring a whole new level of excitement to the home baker’s pantry, adding a touch of sweetness, richness, and passion to every recipe.”

As Heilala Vanilla continues to innovate and expand its range, they remain true to their purpose of making a positive impact.

Chef Peter Gordon said: “I love the consistent first rate quality of Heilala Vanilla. The best part is that they have a genuine and beautiful story behind their product, a true partnership with the village of Utungake in Vava’u Tonga.”

Winning numerous awards for its superior quality and flavour, Heilala Vanilla can be used both in cooking and baking delicious dishes, or served straight from the bottle into your coffee, breakfast, cocktails, and more.

FMCGPRODUCT OF THEYEAR

PRODUCT OF THE YEAR

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 2023.

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

“Heilala has taken the vanilla extract category to new heights by introducing amped-up flavours.”

$2.5m Four Square for Onehunga

A new $2.5 million Four Square has opened in Onehunga, Auckland. Owned and operated by local business-woman Alex Gage-Brown, the store is the latest “4.0” format of the brand that’s been around for 99 years.

The new stores being rolled out across the country showcase the new Four Square brand identity, a contemporary store layout designed for convenience and ease, premium local partnerships, self-service checkouts, and food-to-go options. All new Four Square stores offer the same core items, with specific products tailored to the community they serve.

Four Square Onehunga will offer barista-made Flight coffee and baked goods from Daily Bread. Customers can also find classic Kiwi favourites such as meat pies, hot chicken & chips, and quick meal options for those with busy schedules.

Gage-Brown says the latest Four Square is perfect for Onehunga. “We’ve been chatting to locals about what they’d like to see in store to make sure we’ve got what they need when we open, and we plan to keep talking to the community about what they want us to stock.”

Foodstuffs North Island is a 100% New Zealand owned co-operative of local grocery retailers. Each grocer owns and operates a New World, PAK’nSAVE or Four Square store in their community. Four Square Onehunga is the seventh new site opening for the co-operative this year, following the opening of a new $46 million PAK’nSAVE for Warkworth in June.

Gage-Brown is no stranger to the Foodstuffs co-operative family, or the world of business. After an early career in start-ups, she went on to become the general manager of an FMCG company. After that business sold in 2020, it created the perfect segway into the grocery trade – with Gage-Brown spending a year in Four Square Russell, before helping open

Four Square St Heliers and completing the Four Square Owner Operator training programme.

Gage-Brown says the ownership pathway with Foodstuffs has always been something that really interested her. “I had a few conversations with other local owner operators before spending time in a New World and falling in love with the industry.”

“I’m excited to be opening my first store in Onehunga. It’s a community I feel a strong connection to, having grown up in One Tree Hill and attending primary school in the area.”

She’s joined in store by husband Will and their two kids Cooper and Tilly – forming a family of grocers.

Head of Four Square for Foodstuffs North Island, David Gordon says the newly built store is an example of how the co-operative and its members invest for the long-term in New Zealand communities.

“Foodstuffs North Island invests around $100 million every year into construction and refurbishment of property across our North Island stores, supply chain network, and support centres. Since the start of this financial year, we’ve already invested significantly, and we have many new stores and refurbishments in the pipeline.”

“Our stores are individually owned and operated – so while projects like this have significant investment from Foodstuffs North Island, the local owner operator also invests into the store fitout.”

Located in a 300 sqm stand-alone building at 310 Onehunga Mall, the new Four Square will support the growing Onehunga community.

“Four Square Onehunga will give customers a local shopping experience and offer range of products that’s right up there with the best grocery stores in New Zealand and overseas. We’re pleased to welcome Alex and her family as the newest members of our co-operative,” says Gordon.

Owner Operator of Four Square Onehunga, Alex Gage-Brown with her family.

In memory of Merrill J. Fernando

Surrounded by his sons and grandchildren, iconic teamaker Merrill J. Fernando passed in Colombo recently. The visionary founder of Dilmah Ceylon Tea Company’s greatness was in his invincible faith and love for tea and family. With devotion and urgency, he pursued his desire for integrity and quality with humility and kindness. His achievement in disrupting an exploitative colonial industry irrevocably changed the lives of producers around the world, introducing a paradigm shift in ethical business before ethics and sustainable business acquired the prominence they have now.

Merrill J Fernando was a disrupter whose mission was simply for his passion to make lives better for other people. His humble, rural Sri Lankan beginnings, and the Christian family values that surrounded him defined his life. He devoted his life to tea, working every day until the age of 91 – and maintaining vigilance until he passed at the age of 93 - in spreading the message of Pure Ceylon Tea. He was relentless in this too, fighting against efforts at compromise, or adulteration of his beloved Ceylon Tea. The reasons

for his uncompromising defence of quality was his belief in integrity, and in value addition as the only means of benefiting workers and the future of Ceylon Tea. The man who was once known as ‘the Dedicated Founder’ leaves two generations who share his conviction. His achievement is as much in inspiring his generations to carry the torch of integrity and commitment to tea as it is in strengthening the dreams of producers. His passion, devotion, commitment, love and kindness will forever inspire us to continue to strive for the excellence he always demanded, while never compromising on positively impacting the lives of less fortunate people.

We remember Merrill J. Fernando for his humanity and his achievement in personally and passionately creating a global family behind the cause he pursued every day of his life for 73 years; Ceylon Tea with taste, goodness and ethical purpose.

Please join us in celebrating the life of Merrill J. Fernando and the profound impact he has had on our world.

Fonterra increases emissions reduction ambitions

Fonterra has announced a lift in its decarbonisation ambition with a new Scope 1&2 emissions reduction target, which will be achieved by bringing forward some of its work to get out of coal.

Fonterra CEO Miles Hurrell says the Co-op is targeting a 50% absolute reduction in Scope 1&2 emissions by 2030, from a 2018 baseline, an increase on its previous target of a 30% reduction by 2030.

“Fonterra’s Scope 1&2 emissions largely come from our manufacturing operations and supply chain. Strengthening our emissions reduction target supports our ambition to be net zero by 2050,” says Hurrell.

Achieving the new target will require Fonterra to continue to undertake energy efficiency improvements and fuel switching to renewable energy source activities across its milk collection fleet and manufacturing sites, with a focus on the six where it uses coal.

To do this, Fonterra is forecasting an investment of $790 million, including a government contribution of up to $90 million through the Government Investment in Decarbonising Industry (GIDI) fund.

“As a Co-op, Fonterra understands how we can achieve more by working together. The addition of Government funding enables us to lift our 2030 ambition to reduce Scope 1&2 emissions by 50% and optimise our process to get out of coal by 2037.

“Our decarbonisation plan will see us explore multiple technologies to ensure the most efficient phase out of coal and transition to renewable energy across our manufacturing sites, while building resilience into our operations.

“We are already well underway with shifting our manufacturing operations to renewable energy sources. Over the past five years, we have carried out decarbonisation projects at five different sites and we’re looking forward to continuing this momentum.

“We’re currently assessing biomass, electrification and heat pump technology at our Clandeboye and Edendale sites. We see these technologies as the best solutions possible at this stage.

“Accelerating our plans will help Fonterra continue to present our customers with the world’s lowest carbon dairy at scale. It will also contribute to New Zealand meeting its climate targets while delivering benefits across regional New Zealand, such as job opportunities in local communities,” says Hurrell.

The Co-op is currently talking with farmers about a Scope 3 emissions target, which will be announced shortly.

Fonterra’s climate targets are aligned to the Science Based Target initiative, which means they’re aligned to limiting global warming to 1.5 degrees. The process of seeking accreditation is underway.

Fonterra CEO Miles Hurrell

Merrill J. Fernando – Dilmah Tea Founder

Attain and Energi join forces

Business consultancy firm Attain and leading shopper marketing agency Energi have announced they are joining forces. This partnership aims to steer clients through the host of fresh, disruptive opportunities that today’s fast-paced, technologydriven world presents.

Attain is a well-established company with expertise in B2B sales and marketing and is leading the charge on how Artificial Intelligence can be used in marketing. Now, Attain wants to walk together with Energi, with their joint commitment to be ‘powered by intelligence’ as the two companies’ guiding principle.

Attain’s CEO Sharn Piper says: “This strategic alliance with Energi is a fusion of our expertise with their creative mastery. We believe that in the rapidly evolving business landscape, this partnership enables us to harness change to a maximum, paving the way for innovation and provide future-proof solutions for our clients.”

For over 35 years, Energi has been one of New Zealand’s leading marketing agencies. Partnering with nationally acclaimed brands such as Coca-Cola, CottonSofts, and Musashi, Energi engineers market

demand by strategically deploying creative activations, promotions, and systematic frameworks.

“As we face a future of Artificial Intelligence, our clients are now facing a myriad of new opportunities. Being in this industry as long as we have, we’ve seen disruption before, like we’re seeing with AI. We have recognised AI as being a superpower within Attain. Together with Attain, we can combine our strengths of craft and purpose to create a new agency and consultancy powerhouse,” says Energi co-owner Louise Bentley.

As part of this strategic alignment, Energi’s team will operate under the Attain brand while retaining their commitment to delivering high-quality services to their existing clientele, as well as to Attain’s customer base.

This consolidation enhances Attain’s capabilities with Energi’s unique expertise in creating innovative marketing strategies. It signifies both companies’ dedication to growth and evolution, broadening their service offerings and providing their clients with integrated, industry-leading expertise.

MILKRUN launches in NZ

More than 10,000 grocery items will now be available to order in minutes, thanks to the launch of app MILKRUN, a new ultraconvenient grocery experience by Woolworths New Zealand.

The grocery retailer announced its commitment to delivering the best supermarket experiences for New Zealanders and accelerating its transition from Countdown to Woolworths New Zealand. Providing more convenient shopping solutions is a key part of that and this innovative milestone is the first of many to come.

Hot chickens and flowers are some of the things customers can now order via MILKRUN that are not available in standard online grocery orders from supermarkets.

The delivery, at under one hour, is faster than normal supermarket delivery services, which are typically next day. Many trial orders have reached customers in under 40 minutes. The products are picked and packed by Countdown supermarkets team members in store.

At launch, customers will also receive free delivery on their first three orders. After that, MILKRUN has a flat $7 delivery fee with no service fees.

“MILKRUN has proved incredibly popular for Woolworths customers

in Australia, and we’re excited to share the ultra-convenient experience with our New Zealand shoppers,” says Mark Wolfenden, Director of Digital and Loyalty for Woolworths Group New Zealand.

“We know people are time poor and are looking for more quick and convenient ways to shop. MILKRUN makes last-minute entertaining, topping up the weekly shop or getting those final bits, or forgotten ingredients, for dinner easy.

“We’re particularly excited to be offering hot roast chickens for delivery for the first time to shoppers. It’s a well-loved meal solution and one of our most popular products.

“MILKRUN’s launch is a fantastic milestone as we continue our focus on delivering innovation that New Zealand customers are looking for as we change for the better to become Woolworths New Zealand,” says Mark.

MILKRUN is now available in the Wellington region and selected parts of central Auckland, with coverage expected to grow significantly in the coming months. Orders will be fulfilled from local Countdown stores.

MILKRUN is available to download on Apple’s App Store and Google Play.

Mark Wolfenden, Director of Digital and Loyalty for Woolworths Group New Zealand.

$70m+ upgrade for Whakatane Paper Mill

In early 2021, Whakatane Mill Ltd (WML) was on the brink of closure. However, the company is now thrilled to announce a significant investment upgrade, and progress is already well underway.

WML has successfully secured a substantial private investment of over NZD$70m from its shareholders, signalling the company’s robust health and promising future. This investment marks the most significant capital expenditure for WML since 2004 and is a testament to its commitment to growth. The infusion of funds will facilitate a major upgrade, elevating WML to industry-leading standards.

The upgrade will deliver an additional 50,000 tonnes of premium folding box boards, increasing WML’s production from 150,000 to 200,000 tonnes. Customers will enjoy the advantages of higher quality board, while the production process will be more environmentally friendly, utilising less raw materials and operating with improved energy efficiency.

The upgrade is paving the way for WML to potentially produce up to 300,000 tonnes of premium folding box board in the future.

Enhanced sustainability and local impact

Per tonne of board, the energy efficiency will be approximately 30% better, gas consumption will be reduced by more than 30% and WML’s water consumption from the local river will also see a significant decrease. Additionally, WML will eliminate plastic consumption by transitioning from plastic to paper wrap for packaging of its finished products. The heat recovery system will contribute significantly to WML’s ESG profile.

As the sole folding box board producer in Australasia, WML’s advancements offer main brand owners such as DB Breweries and Griffins the chance to reduce their carbon footprint and avoid importing packaging from countries like Finland, Korea, China, and Chile. This move towards sustainability presents a positive environmental impact. Construction commenced in the last week of June and will continue until mid-late August with full production expected to be achieved by November 2023.

The equipment for the upgrade has been sourced from highly specialised manufacturers in Europe. The core equipment for the board machine, specifically the water removal/drying section, has been imported from Germany, while the fully automated paper wrap line originates from Finland, and the crucial heat recovery system has been acquired from Italy.

Fifty contracting companies from across the Bay of Plenty are involved in the upgrade with over four hundred contractors on site to install approximately 45 kilometres of cable and 5.5 kilometres of piping.

Ian Halliday, Executive Chairman of Whakatane Mill Limited, expressed his pride in this achievement, not only for the WML’s workforce but also for their commercial partners, customers, and the

“As the largest private employer in Whakatane, with an 80-year history of exporting, this moment is a significant step towards a bright, positive, and sustainable future for WML,” says Halliday. For more information, please visit

Ian Halliday, Executive Chairman of Whakatane Mill Limited

Delivering better outcomes in grocery

“Supermarket competition won’t change much in 20 years, Government warned” read a headline on a Stuff article, days after the new Grocery Commissioner started in July.

This was one of many articles about the future of the grocery industry and whether the Government’s measures in response to the Commerce Commission’s market study would be effective.

The predictions tend to be reasonably negative, with a lack of confidence that anything much will change. This media commentary follows the swift passage of the Grocery Industry Competition Bill, the appointment of a Grocery Commissioner, and with the Supply Code potentially just weeks away.

The Food and Grocery Council has been a long-time advocate of these reforms and we’ve been generally pleased with the structure of the legislative framework and impressed by the pace and quality of work by Ministers Clark and Webb, the Commerce Commission, and Ministry of Business Employment and Innovation officials.

Other commentators have slammed the approach and pushed for divestment by the major retailers as the only way competition will improve.

A top priority for NZFGC during the period of policy development has been to analyse each proposal – the bill, the draft Code, the proposed guidance from the Commerce Commission – and to make sure we represent best the interests of our members by submitting comprehensively. We’ve also met frequently with officials to discuss the thinking behind draft proposals and explain our points.

Opposition politicians, and National’s Andrew Bayly in particular, made it clear to the Minister that the Grocery Commissioner would need to have a deep understanding of (and preferably a background in) the grocery sector to be effective, otherwise the legislation would be compromised. Though noting they had reservations, the bill still received National’s support. Minister Webb assured them the Commissioner would meet that description.

The appointment of Pierre van Heerden, a previous Chair of NZFGC and someone with an impressive career in FMCG, demonstrates an unusual meeting of the minds of Labour and National, and it aligns with representations made by NZFGC.

He has moved swiftly into engagement mode, meeting with some key stakeholders in his first weeks. I was fortunate to be one of those, days after he started. We had a very useful discussion and noted our joint commitment to working

constructively to achieve the objectives of the legislation and, in particular for NZFGC, addressing the unequal bargaining power between Regulated Grocery Retailers and suppliers, and providing consumers with more competitive prices, better range, quality, innovation, and diversity of choice.

He has made it clear in media interviews that he’s seen supermarkets play tough in what is a “very robust” supplier-supermarket relationship, and while that was sometimes tough but fair, he indicated his experience was that it could also be tough and unfair. He also notes this varies “depending on the people involved to a large extent, and cultures within each of the companies change over time as well”, and that it’s on record he has supported a Code of Conduct since 2008.

We also know Minister Webb is optimistic and committed. When Stuff asked him about predictions nothing would change, he outlined in some detail why he sees room for much more optimism, noting the powers of the Commissioner and his strong desire to see what he called “supermarket super profits” come down.

In the meantime, NZFGC will continue to prepare members for the new environment – what the Code allows, what it prohibits, and the avenues available to raise concerns – by way of webinars and online and in-person training options, with our partners at NextGen Group and Matthews Law. The reforms offer the sector opportunities to work together to deliver better outcomes to the public and have higher supplier confidence than we’ve ever had, and that’s not to be squandered after so much hard work getting here.

Pierre van Heerden, a previous Chair of NZFGC, has been appointed as Grocery Commissioner.

How are you treating your users?

Not long ago the debate arose about sales channel conflict and how the internet was going to play havoc on brick and mortar retail. Fears of existential threat tangled with bold visions for the future.

The smartest observation about this that has stuck with me is that it basically comes down to experience. If it is better to buy in store, people will. If it is better to buy online, people will.

So where are we at in 2023?

According to the latest figures from Datareportal:

• 49% of all New Zealand adults bought something online in the past week (no change from 2022)

• 19% ordered groceries online – up an incredible 31% from 2022

• The estimated total business-to-consumer annual spend online is $8.9 billion

• A little over half (55%) of all online spending is via mobile

Apparently the two biggest factors influencing online purchasing are free delivery (62%) and coupons and discounts (42%). But people would say that in a survey, wouldn’t they?

Use of the internet is now everyday, and second nature for most of us. But we are still plagued by sites and apps that promise a lot and frustrate even more.

This year I’ve been spending a lot of time exploring the world of user experience, or UX as they say.

At the heart of user experience is the concept of customer-centricity and designing a site or app in a way that is just right for the user. Customercentricity is all about empathy, or being able to see the world through other people’s eyes. Although it sounds simple, empathy is one of the hardest things in the world for us to master because it requires us to suspend our own ego and perspective in favour of other people who might view things differently.

why people are there and what are they hoping to do. Getting the experience right requires balancing novelty with familiarity. There are psychological phenomena called Gestalt principles that can help make an experience feel intuitive by using familiarity, similarity, grouping and location. We just know that the three lined-hamburger in the top corner is a menu, or that a circle-with-a-tail magnifying glass means search.

On the other hand, in today’s templated world of the Shopify and Wordpress there is a danger that sites all start to look and feel the same without brand distinction or personality. Good experience is a matter of both form and function.

User experience research tells us that there are four types of customer pain point that are most common. Financial. This is when people feel hook-winked by predatory or deceptive pricing tactics that trick you into unwanted purchases, or ‘freemiums’ that are hard to pull out of.

Product. Online it can be hard to accurately assess product or service quality. Things that look great online can sometimes fail to deliver in the flesh. Process. There are many poorly designed sites and apps that are frustratingly dysfunctional. They lead you around in circles, present broken links, or simply don’t fulfil what you ask them to do. A common example of this is also design treatments that appeal to the designer, but fail on usability due to tiny font size or weak, illegible colour contrast.

Support. Many sites and apps seem to hold the customer at arm’s length, sending an unintended signal via chat bots and reply forms that the company does not really want to engage with you, but feels obliged.

I strongly urge that you try the simple test of objectively trying to use your own sites and apps and

There are many poorly designed sites and apps that are frustratingly dysfunctional

Lew Bentley Head of Strategy at Shopper Marketing Agency energi

“At the heart of user experience is the concept of customercentricity and designing a site or app in a way that is just right for the user. ”

Terms of trade – what to look out for

Terms of trade set out the terms that apply between parties for the buying and selling of goods and/or services. A terms of trade will form the contractual relationship between buyer and seller. Therefore, having clear written terms of trade benefits both parties. But what should be in a terms of trade?

Below we identify some key considerations primarily from the seller’s perspective, but a buyer will be keenly interested in these considerations too, from their own perspective.

Price – How is price calculated and when is it payable? Is there a quote process, price list or some other mechanism for determining price? Whatever the circumstances you will want to ensure these terms are clear and concise to avoid future dispute.

Payment – If the buyer does not pay, the seller will want clear rights of recovery. For example, sellers will want the ability to charge interest on any amount owing. A buyer will want to make sure this interest rate is fair and not punitive. A seller will also want a clear contractual right to recover all costs including legal costs in the event of non-payment.

Security – Where physical goods are being sold on credit, the seller should consider taking security against the goods supplied. This involves registration under the Personal Property Securities Act. This will give the seller a better right to recover the goods where the buyer does not pay. In certain situations this right may be more practical than suing the buyer for non-payment. It also may give the seller greater rights where the buyer is in some form of insolvency process.

A buyer will want to ensure that security is only granted where appropriate, as it could affect future finance or the sale of their business.

Liability – Terms of trade provide an opportunity to potentially limit a seller’s risk and liability with their customers. For example, is the seller limiting their liability for any indirect loss the buyer may incur. When does risk in the goods pass to the buyer and who has responsibility for insurance until delivery? Do you need to be specific about what warranties apply? For business-to-business transactions sellers can potentially contract out of the Consumer Guarantees Act and Fair Trading Act in certain circumstances and should generally do so where lawful.

Guarantees – When dealing with corporate entities it may be appropriate to have key persons guarantee the amount owing for the buyer. This will require the guarantor to sign a guarantee. Any guarantee provisions should generally be incorporated into the terms of trade.

From a buyer’s perspective perhaps, the guarantee should be negotiated or avoided. Often terms of trade will try to make a buyer personally liable without an express guarantee. Such wording should be resisted where feasible from the buyer. Often these terms are not brought to the buyer’s attention.

Even if you have a comprehensive terms of trade, it is recommended that you review this every few years, to ensure it complies with recent legislative changes. Some recent examples requiring potential updates include changes to the Fair Trading Act and the Privacy Act. While terms of trade are used often, their actual contents are rarely revisited.

Where you do not have terms of trade you should consider getting appropriate terms of trade and where you already have them you should review them for

www.swlegal.co.nz

James Stewart is a Director at Steindle Williams Legal specialising in business and commercial law.

“Even if you have a comprehensive terms of trade, it is recommended that you review this every few years”

Join us at the FMCG Business Innovation & Marketing Summit!

After three very successful editions, the FMCG Business Innovation & Marketing Summit returns on 13 September 2023 to the Ellerslie Events Centre in Auckland.

Join us at this marketing masterclass, jam-packed with education, stimulation and curated sessions that will help your business thrive in New Zealand’s fast-moving grocery and retail sectors.

The Summit will include presentations from a range of industry experts, Q&A panel discussions and valuable networking opportunities to connect with other FMCG and marketing professionals.

Mark your diary for 13th September, when the Summit returns with an innovation theme and a stellar line-up of new presenters who will share valuable insights to inspire your marketing approach.

Topics will include consumer insights, research from Circana, digital marketing, creative product designs and innovations… and much more. The programme includes morning tea, lunch and networking drinks.

Business owners, marketing and brand managers can look forward to inspiration, new ideas, valuable learnings and new connections.

Don’t miss out on this series of curated sessions that will keep your business ahead of the game. Here is a sneak preview of some of the speakers you will meet at the Summit.

Bríd Drohan-Stewart Director of Brand and Customer Care at Woolworths New Zealand

In her role, Bríd leads creative development of the brand and is responsible for making sure Woolworths NZ reaches customers with the right message, in the right environment, at the right time. Bríd joined Woolworths NZ in 2020 and has over 25 years strategic brand and retail experience. Prior to her current role, she held a number of senior roles in The Coca-Cola Company, McDonald’s

Beth Rundle

Group Account Director, Innovation

Lead – Kantar NZ

Customer Solutions Manager – FoodBowl

Marshall has supported business growth in food innovation and strategic consulting for over 10 years with micro-entrepreneurs to large multinationals. Trained in both human-centred design and systems innovation, his focus is on value creation at a product, experience, and systemic level through effective partnerships to shape the future of food in Aotearoa. Marshall currently works at the New Zealand Food Innovation Network to provide innovative solutions to customers and help drive a strong innovation ecosystem that will redefine how we produce and consumer for the benefit of people and planet.

Beth’s research career spans over 25 years with a passion centring around brands. This encompasses their inception as winning ideas, through development into commercially successful products and packaging, and providing strategies to ensure their opportunities in market are optimised. As the Innovation Lead for NZ and part of the APAC Regional Innovation Council, Beth is at the forefront of new approaches, technologies and thought leadership to help build meaningful innovation for clients. Registrations for the Summit are now open and sponsorship opportunities are still available. All sponsor packages are supported with advertising through FMCG Business. For more information visit www.fmcgsummit.co.nz

The programme includes morning tea, lunch and networking drinks.

“Mark your diary for 13th September, when the Summit returns with an innovation theme

”

8 - 9 May The Cloud, 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

What’s on in 2023

AUGUST

18-19 BEERVANA

Wellington, NZ

www.beervana.co.nz

31 NZ ICE CREAM ASSOCIATION ANNUAL CONFERENCE

Papatoetoe, NZ

https://www.nzicecream.org.nz/index.htm

SEPTEMBER

6-8 ASIA FRUIT LOGISTICA

AsiaWorld Expo

Hong Kong

https://www.asiafruitlogistica.com/

9-10 NZ CHOCOLATE & COFFEE FESTIVAL

Auckland, NZ

https://chocolatecoffeefestival.nz/

11-14 FINE FOOD AUSTRALIA

Leading food industry B2B show Sydney, Australia

https://finefoodaustralia.com.au/

13 FMCG BUSINESS MARKETING & INNOVATION SUMMIT

Auckland, NZ www.fmcgsummit.co.nz

19-23 FOODTECH PACKTECH

Auckland, NZ

https://www.foodtechpacktech.co.nz/

OCTOBER

7-11 ANUGA

Cologne, Germany

www.anuga.com/fair/anuga/anuga-home/

14 GROCERY CHARITY BALL

Cordis Hotel

Auckland, NZ www.grocerycharityball.org

14 NZ BREWERS FEST

Wellington, NZ

https://www.brewtown.co.nz/whats-on/ brewers-fest-2023

19 NZ FOOD AWARDS

Powered by Massey University www.foodawards.co.nz

19-20 CONVENIENCE & IMPULSE EXPO 2023

ICC Sydney

19 October 11am-5pm

20 October 12pm-4pm candiexpo.com.au

19-20 C&I INDUSTRY SYMPOSIUM

19 October 9-11am

20 October 10am-12pm candiexpo.com.au

2024

MAY

8-9 CONVENIENCE & IMPULSE

NZ EXPO 2024

The Cloud, Auckland candiexpo.co.nz

The NZ Chocolate & Coffee Festival returns to Auckland in September. The C&I Expo will be held in Sydney in October.

Out & About

Four Square in St Heliers (Auckland) invited shoppers to a Beer & Meat night.

Vineyard Supervisor at Felton Road Nina Downer (centre) was named 2023 Central Otago Young Viticulturist of the Year. Katrina O’Reilly (L) from Chard Farm came second and Maxine Jing (R) from Burn Cottage came third.

Safa de Valois (C&I Media) with Michelle and Dave Hooker (NZACS) at the NZACS Awards night in Auckland.

Judges at the NZ Vegan Sausage Awards: Chef Jasbir “Jazz” Kaur; Chef Plabita Florence; Chef Fred Wong; and celebrity judge, vegan comedian Tom Sainsbury.

A Made With Care event in Vietnam promoted NZ Cherish apples, Golden Bay Fruit’s exclusive variety, which is in demand across Asia-Pacific.

Annika Salenjus from Craggy Range won the Wairarapa Young Viticulturist of the Year 2023 Award.

LeaderBrand’s founder and director, Murray McPhail, was named a Companion of the New Zealand Order of Merit in this year’s King’s Birthday Honours List, for services to horticulture and the Gisborne region.

Lewis Road Creamery’s General Manager Jason Clemens with the 2023 sofiTM Product of the Year Award for Lewis Road Creamery’s 10 Star Certified Salted Butter, at the Summer Fancy Food Show in New York City.

Winners of the NZACS Awards & Peter Jowett Scholarship

New Zealand convenience stores industry to recognise the best among them, with more than 150 industry members in attendance.

The event started with the Peter Jowett Scholarship for young members to present and challenge the thinking in the industry and culminated in an awards celebration for top-performing member companies. The Awards night was also a chance to network, recognise excellence, and enjoy a great night out over dinner.

After the official Welcome by NZACS Executive Director Dave Hooker, the presentation of industry awards commenced.

MC for the evening was Hilary Barry, one of the most recognisable and popular faces on New Zealand television. Hilary is a multi-award-winning newsreader and presenter, and an accomplished MC and public speaker. Hilary added star power, humour and excitement for the many deserving award winners.

The Tip Top team: Sophie Bennet (PJ Finalist), Phil Gleeson, Katherine Benefield, Tracey Fookes, Sam Oldfield

Peter Jowett Scholarship – Finalists (L to R) Alice Harris – Cookie Time; Kimberley Slatter –Imperial; Sophie Bennet - Tip Top; Jesse McLorinan – Frucor; Matt Wilson – BP; Stuart Lowe - BP

Most ever entries in the scholarship competition (12)

Most ever audience attendees at the afternoon competition (120+)

Most ever attendees at the awards night (160)

Peter Jowett Scholarship

The competition question for 2023 was as follows: You run a medium volume independent service station with shop, car wash, a basic food offer, operating 18 hours, seven days per week. You have just been informed that you were unsuccessful in your application to gain a tobacco resellers licence from July 2024.

Your current tobacco sales are $750kpa, generating around $80,000 in gross profit annually. This will likely negatively impact some of your local C-store and fuel competition also, who are losing tobacco sales. How do you propose to bridge the shortfall in foot traffic and profit?

All finalists prepared and presented well researched and innovative concepts, which were judged by attending companies to arrive at the winner and runner up.

Kimberly Slatter from Imperia was runner up and Stuart Lowe from BP was the Peter Jowett Scholarship winner. They both won a trip to the Melbourne Study Tour in August this year.

The Peter Jowett Scholarship

Semi Finalists:

Bowie Lam – ALT

Loren Foxcroft – ALT

Deeksha Nanaiah – BATNZ

Amber Palmer – Frucor

Britt Milner – Imperial Tobacco

Rohil Lal – PMI

Peter Jowett Scholarship Runner up 2023: Kimberley Slatter - Imperial Tobacco

Peter Jowett Scholarship Winner 2023: Stuart Lowe – BP

Bowie Lam – ALT

Loren Foxcroft - ALT

convenience & impulse retailing

Britt Milner – Imperial Tobacco

NZACS Awards Winners

Tip Top Ice Cream

• Best Service to Stores - (Chilled/Frozen/Perishable)

• Best Delivery Service to Stores

• Best Head Office Support - Large Supplier

• Supreme Supplier Award

Cookie Time

• Best Service to Store - (Packaged Products)

Bluebird

• Best Administration Support to Stores

Imperial

• Best/Most Consistent Stock Supply to Stores

Equal 1st Alt NZ Ltd

• Best Head Office Service and Support Medium Supplier

Equal 1st Signature Marketing

• Best Head Office Service and Support Medium Supplier

NPD

• Best Retail Group for Store Execution - (Regional Retail Group)

Z Energy

• Best Retail Groups for Store Execution - (National Retail Group)

Frucor for V Refresh

• Best New Product Launch

Daryl Webster – Z Energy

• Category Manager of The Year

Robyn Wake – Frucor

• Key Account Manager of the Year

“

The Awards night was also a chance to network, recognise excellence, and enjoy a great night out over dinner.”

The Cookie Time team

Bluebird - Best Administration Support to Stores

Imperial - Best / Most Consistent Stock Supply to Stores

The Alt NZ team

The Signature Marketing NZ team

Farewell to Peter Morton

The team were proud to present Peter Morton with a life membership to NZACS in recognition of his 26 years of service as treasurer to the association.

Peter is only the second life member of the association after Roger Bull, the prior chairman. As a founding partner of Herbert Morton over 35 years ago , Peter has not only served NZACS, but has represented more than 100 service stations and automotive customers as part of his accounting practise.

“We wish both him and Brigid well in his retirement,” said Dave Hooker.

Peter Morton received the NZACS Life Membership

Robyn Wake - Frucor Key Account Manager of the Year

Daryl Webster - Z Energy Category Manager of the Year

Z Energy - Best Retail Group for Store Execution (National Retail Group)

Best New Product Launch: Frucor for V Refresh

NPD - Best Retail Group for Store Execution (Regional Retail Group)

10 minutes with… Sam Pollock, National Sales Manager at Cookie Time

Sam Pollock looks back on 10 years at Cookie Time Limited – a taste for every occasion, a smile on every face.

C&I: Where were you born?

Pollock: Dunedin – I’ve got blood that runs blue and gold as a staunch Otago fan.

C&I: Who was in your family?

Pollock: Mum, Dad, and younger brother, who are now based in Christchurch as well, which is incredibly helpful with my two little people.

C&I: What was growing up like?

Pollock: I’m incredibly proud of my parents, who have sacrificed a lot to support my brother and I to achieve more than we thought possible. This has instilled a huge sense of responsibility, and strong work ethic. As a result, I’m a ‘big challenge person’ and often take on big endeavours to really stretch my limits.

For example, I was always busy. In high school I was working 30 hours per week, while studying seven subjects, and teaching dance while balancing extracurricular activities.

C&I: What was your first job?

Pollock: I’ve worked at least 10 hours a week since I was 13. Starting as an alteration’s delivery person, then moving into retail working evening and weekends during school and university at Noel Leeming then Harvey Norman.

It really gave me a head start in my career, building the ability to connect quickly with a wide range of people and manage multiple projects/outcomes/agendas.

C&I: Have you done much overseas travelling for work or pleasure?

Pollock: Not as much as I would like, but it’s firmly on the list as ur kids get bigger. It’s very special to discover the world through a child’s eyes.

C&I: What’s the craziest thing you’ve ever done?

Pollock: Big challenges extend well past the high threshold for work. I flew a plane at 17, have been swimming with sharks, volunteered for five hours per week for five years, and even walked across fire on three different occasions.

Sam Pollock, National Sales Manager, Cookie Time Limited

In 2018 I took up running, going from couch to half marathon. Before I had completed my first race, I had already created the 12HALF12 challenge and signed up for 12 half marathons and a full marathon, all to be completed within 365 days. My marathon time wasn’t my finest, as I found out the day after completing it that I was pregnant.

C&I: What jobs have you had that led you to this position?

Pollock: I’ve spent 10 years at Cookie Time! I started as the Christmas Cookies campaign manager, which is a role unlike anything else I’ve seen. Corralling 100+ university students to reach peak performance, days into a new role they started with an immovable deadline that is Christmas – but this was just my sort of challenge.

After three years of that I shifted into the franchise side of the business, which looks after all product moving into New Zealand customers (Grocery, Oils, Route). It’s been a thrilling time, with results really showing in the past 12 months.

C&I: What do you love most about your role at Cookie Time?

Pollock: The people. As a tight knit family-owned business, we really do walk the talk of caring for those within our Cookie Time community. Through those values, our people, and our Cookie Time, Bumper, OSM and Em’s Power Cookies brands, there are so many opportunities for both incredible projects and further growth. I particularly enjoy seeing our team of franchisees reach new heights, as they work with their customers to exceed all expectations.

C&I: What have been your career highlights?

Pollock: Three really stick out:

1. Doubling sales of the annual Christmas Cookies conference within three years

2. Collaborating with the White Lights of Hope project in the Christchurch city centre, post-Earthquake (in a role earlier to Cookie Time)

3. Leading the Franchise team through Covid, working hard together to build a future that was better than our mid-lockdown reality. It is wonder to now savour the results from that hard work.

C&I: What do you do in your spare time?

Pollock: Being a mum to Harriet (four years old) and Marshall (two years old) is a challenge and a half! I had dreams of also taking on triathlons post the 12HALF12 challenge (plus toddlers, and a full-time job, and building a house), but I quickly found my limit

Now, I love to unwind while cooking a big meal with friends and family, and perhaps enjoying a cold beverage in the Canterbury sun.

C&I: Who is in your family now?

Pollock: Simon, Harriet and Marshall. We moved to Lincoln, Canterbury two years ago and love the smaller community feel. Harriet is almost ready to start school, time has gone too quickly.

C&I: Where would you like to be in five years?

Pollock: Helping people reach their potential has always got me out of bed in the morning, I love helping others achieve. I can see myself continuing along a pathway of sales, franchising and leadership into a general management position in time.

“Helping people reach their potential has always got me out of bed in the morning, I love helping others achieve.”

Sam Pollock, National Sales

Sam took up marathon running in 2018.