FMCG Business February 2019 by The Intermedia Group

fmcgbusiness.co.nz

L E A D I N G

I N D U S T R Y

N E W S

February 2019 – Volume 6 – No 1

PLUS! MARKETING TRENDS n MOVERS & SHAKERS n WINE VIPS n NEW EVENTS NEW ZEALAND’S LARGEST FMCG AUDIENCE

A whole mix OF FRESH ideas FOR on the plate and on the go

Our fresh coleslaw and stir-fry kits make creative meals easy and our new snack pot salads are great for on the go. Our recipes are developed locally to excite Kiwi taste buds and bring fresh, healthy goodness to your customers.

Also available.

0800 366 3246 | info@thewholemix.co.cz www.thewholemix.co.nz | thewholemix

contents FEBRUARY 2019

UP FRONT

EVENTS

Editor’s note

Industry news

32 Entries open for Outstanding NZ Food Producer Awards

8 Movers & Shakers Industry people in the news

33 New Conference Centre for Wellington

CATEGORY INSIGHTS

33 World Cheese Awards 2019

14 Super Salads 18 Specialty Breads 50 Shades Of Grain 22 Aisle Spy Egg suppliers reveal interesting new shopping trends

REGULARS 10 Gear New tech for work, rest and play 12 Marketing The changing face of New Zealand – and why it matters

17 Best in season Fresh produce 29 Packaging & Design Expert insights and advice

33 What’s On Events for your diary 35 Out & About Our people - spotted in New Zealand and Europe

THE SHOUT 3

Industry news and insights

7 Bottoms up NZ craft beer exports 8 Wine VIPs Drew Barrymore, Sam Neill and other big stars have joined the wine business 11 Sexy Sauvignon Blanc Tasting notes from Cameron Douglas MS 14 Little Creatures opens NZ Brewery

16 Dark & Delicious Neil Miller charts the rise of craft beers made with coffee and chocolate

22 FMCG BUSINESS - FEBRUARY 2019

[ editorial ]

NEW YEAR = NEW OPPORTUNITIES

elcome back to the first issue of FMCG Business for 2019! I hope you had a great start to the New Year. To kick off, our team brings you not only this magazine but also an exclusive special report - the 2019 LEADERS FORUM - curated to reveal the big industry trends that will move, shake and shape our industry. Food Safety Minister Damien O’Connor joins our panel of CEOs and industry mavens, who share their predictions for 2019. You can access the LEADERS FORUM online here https://issuu.com/theintermediagroup/docs/ fmcg_leaders_forum_2019. To ensure continued sales and growth into the future, retailers need to provide savvy shoppers with what they are looking for – a more personalised, more curated, more relevant experience, product and service. The availability of big data means many retailers now know with certainty what their customers really, really want. Packaging design is also changing and evolving fast – we talk to some of the experts in this field on pg 29-31. Looking at the bigger, global picture, New Zealand primary industries exports are forecast to grow to about $44 billion. Wine revenue is forecast to rise 3.3% due to continued strong demand in North America, and apple and pear production and exports are at record levels. Another positive development for many is the reduction in tariffs due to Free Trade Agreements. The CPTPP is now ratified, introducing immediate duty-free access to Japan, for example. Our Government has introduced a clear definition for Manuka honey exports, legalised hemp seed as food, and passed legislation on Country of Origin Labelling. So this year begins full of promise, with new opportunities to be embraced. We’ve got a few exciting events, awards and new projects lined up already and can’t wait to share it all with you. For starters, we are celebrating our 5-year anniversary in the NZ market and will be introducing some design and product evolutions. Keep in touch with our daily updates on Facebook and Instagram and please send us your news and favourite snaps – we’d love to hear from you. Enjoy this issue,

PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 PUBLISHER Dale Spencer dspencer@intermedianz.co.nz EDITORIAL DIRECTOR James Wells The Intermedia Group Pty Ltd AUSTRALIA james@intermedia.com.au HEAD OF CONTENT Tamara Rubanowski trubanowski@intermedianz.co.nz ph: 027 278 4761 NATIONAL SALES MANAGER Joel Bremner jbremner@intermedianz.co.nz ph: 021 370 065 SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 THE SHOUT EDITOR Charlotte Cowan ccowan@intermedianz.co.nz ph: 021 774 080 THE SHOUT SALES MANAGER info@theshout.co.nz ART DIRECTOR Ryan Vizcarra ryanv@intermedia.com.au HEAD OF CIRCULATION Chris Blacklock cblacklock@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SUBSCRIPTION ENQUIRIES Eclypse Lee elee@intermedianz.co.nz

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

FMCG Business is audited and verified by ABC.

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February 2019 – Volume 6 – No 1

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[ news ]

SPECIAL REPORT – FMCG BUSINESS LEADERS FORUM

R T

Look out for the 2019 FMCG Business Leaders Forum, out this month! Our exclusive Special Report brings you exciting new trends to watch, plus essential information that will shape and influence the FMCG sector in New Zealand, in easy to access digital format. You can find the report here: https://issuu.com/theintermediagroup/docs/fmcg_leaders_forum_2019 See predictions from Food Safety Minister Damien O’Connor, Nielsen Managing Director Rob Clark and many other highly respected industry experts, such as FGC Chief Executive Katherine Rich who is anticipating changes this year around supplier-retailer relationships. The Shout’s trailblazers include Chief Executives from NZ Wine, Lion and DB, Giesen Group General Manager Kyle Skene and Dylan Firth, Brewers Association of NZ Executive Director, who talk of innovation and the top beer and wine trends for 2019.

New Zealanders more optimistic than Aussies A special Roy Morgan New Zealand survey taken in mid-December shows a majority (51%) of New Zealanders think 2019 will be ‘better’ than 2018. Only 14% say 2019 will be ‘worse’, 27% expect 2019 will be ‘the same’ as 2018 and 8% don’t know. This year’s results are similar to a year ago when 53% of New Zealanders said 2018 would be ‘better’ than 2018 and New Zealanders are again more optimistic about the year ahead than their Australian counterparts. Just under half of Australians (44%) expect 2019 will be ‘better’ than 2018. Women in New Zealand are more optimistic than men with 54% of women expecting a ‘better’ 2019 than 2018 compared to 49% of men. Analysing the results by age shows those aged under 50 are all very optimistic about 2019 including 53% of 18-24yr olds, 60% of 25-34yr olds and 53% of 35-49yr olds that expect 2019 to be ‘better’ than 2018 compared to 41% of those aged 50+. Analysing by region shows Auckland is the most confident of New Zealand’s major cities with 55% saying 2019 will be ‘better’ than 2018 compared to 50% in the Canterbury region around Christchurch and 45% in New Zealand’s capital of Wellington.

Nevertheless, New Zealand’s most optimistic region is the South Island outside Canterbury including the cities of Dunedin, Invercargill, Nelson and Queenstown in which 58% of respondents say 2019 will be ‘better’ than 2018. This special Roy Morgan New Zealand web survey was conducted in mid-December with a cross-section of 1,011 New Zealanders aged 18+.

FOR MORE INDUSTRY NEWS FOLLOW US ON

CHECK OUT WWW.FMCGBUSINESS.CO.NZ

FMCG BUSINESS - FEBRUARY 2019

[ Movers & Shakers ]

NZ Pork appoints new GM

The New Zealand Pork Industry Board has appointed 25year industry veteran David Baines to the role of NZ Pork General Manager. The former GM of Alliance Meats and joint GM and Director of Pork Corp New Zealand Limited will head the industry body, based at the organisation’s David Baines head office in Christchurch. NZ Pork Chairman Eric Roy says the Board has been very pleased to be able to appoint someone of Baines’ calibre and experience to the role. “David has a long and proven history working across the domestic meat sector and a comprehensive understanding of the demands of every aspect of the industry,” says Roy. “A respected and trusted industry leader, David’s long involvement with pig production, processing, wholesaling and retailing has given him valuable insights into the unique challenges the sector faces and opportunities we see ahead.” A past President, current Director and life member of Retail Meat NZ Inc, independent Chairman of the NZ Meat Processors Association and Director of Beef + Lamb NZ, Baines has established relationships across the local supply chain.

New Year’s Honour for pure delish MD

The team at pure delish were excited and proud to hear that Founder and Managing Director, Kaz Staples was recognised in the New Year’s Honours List for her service to the Food Industry. Staples has tirelessly poured her heart and soul into building pure delish from a small seasonal business in 1997 through to the flourishing enterprise it is today, employing around 30 staff and handmaking their range of super-premium cereals, snack bars, biscuits/bites and slabs. While pure delish has undergone substantial growth over the past decade, what hasn’t changed is her determination to ensure the business holds true to its core values - operating with integrity, looking after the health and well-being of staff, leading innovation and pushing the boundaries in their chosen categories. Premiumisation of categories virtually didn’t exist in supermarkets 10 years ago. Staples has been very passionate and worked hard to change the mindset of supermarkets so consumers are able to purchase better quality, super-premium products in their local store. This has slowly led to more premium products being found across a range of supermarket categories, something she is very proud of.

New CEO for GF NZ

Tim Deane has resigned as MD of Goodman Fielder NZ.

Tim Deane has announced his resignation as Managing Director of Goodman Fielder NZ, manufacturer of many brands including Edmonds, Ernest Adams, Meadowfresh, Puhoi and Molenberg. After resigning last November, Deane committed to stay on to make sure there was a smooth transition in the best interests of the company. Julie Coates, CEO of Goodman Fielder Australia will take the lead of the NZ operation, making her role trans-Tasman.

FMCG BUSINESS - FEBRUARY 2019

Mike Cronin has been appointed MD Co-operative Affairs.

Changes for Fonterra Management team

Fonterra CEO Miles Hurrell has announced changes to his management team (FMT). Mike Cronin has been appointed Managing Director Co-operative Affairs and will lead this new function – which brings together the Co-op’s current Corporate Affairs and Farm Source teams. Fonterra CEO Miles Hurrell says, “We’re fortunate to have broad skills and experience on the FMT which gives me the opportunity to streamline the management structure”. “These two teams already share many of the same objectives and work together very closely on a day to day basis, in areas such as sustainability, communications, on-farm practices and more generally, a joint remit in connecting farmers to their Co-operative.” Cronin, who has been with Fonterra for 17 years, is already a member of the executive leadership team, is looking forward to leading the newly formed business unit.

DO YOU HAVE NEW APPOINTMENTS OR STAFF CHANGES TO ANNOUNCE? PLEASE EMAIL YOUR NEWS, WITH A PHOTO TO: trubanowski@intermedianz.co.nz

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To advertise call Joel Bremner on 021 370 065

[ gear ]

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

Galaxy Watch With a battery life of between 3-7 days, depending on which model you choose, water resistance to 50 metres and a cool bezel twisting interface and fitness tracking, there’s a big pile of reasons why Samsung’s latest smart watch is a winner. From $519 https://www.samsung.com/nz/wearables/smart-watch/

Crucial P1 SSD Got a laptop PC that’s chugging? Swapping its slow old-school mechanical hard disk out for a crucial SSD (solid state drive) can make a massive difference. With an SSD, you get supersonic start-up times through to blazingly fast application loading. The P1 NVMe SSD has a whopping 1Terabyte of space module and will transform your PC from a tortoise into a hare. $366 https://www.crucial.com/ usa/en/storage-ssd-p1

FMCG BUSINESS - FEBRUARY 2019

Smart VU Freeview’s SmartVU is proof that good things do indeed come in small packages. At about the size of a book of matches, it hooks into a TV’s spare HDMI socket and can stream Freeview, Netflix, lightbox, youtube over broadband via a wifi connection to your router (its Chromecast compatible too). It can also run most of the thousands of apps available for Android TV, and is a great way to transform a dumb TV into a real smartie-pants. Priced at a wallet-pleasing $139, it also comes with a Google assistant compatible remote control. $139 https://www.freeviewnz.tv/stream-freeview/

[ gear ]

Amazon Echo Dot (3rd gen) With improved speakers delivering better audio, Amazon’s budget smart speaker can work with a growing number of smart home appliances using simple voice commands. Alexa, the Echo Dot’s in-built digital assistant will answer questions, give weather forecasts, set timers, remind you of appointments or even tell bad dad jokes. Brilliant! $88.17 https://www.amazon.com/dp/B0792KTHKJ/ref=fs_ods_ aucc_dt

Sony Headphones Sony’s over ear wireless noise cancelling WD1000XM3 Headphones can reduce the irritating drone of a jet engine to a dull whisper. Using analogue amplification means that the audio they supply is top notch too. Further sweetening the deal is their ability to calibrate to your specific hearing, fire questions and commands at Siri or Google assistant. $455 https://store.sony.co.nz/headphones

Microsoft Surface Go The Microsoft Surface go sports a 10” screen and detachable surface cover keyboard plus stylus. The Surface Go is a fully featured Windows PC that’s small enough to pop into a bag with next to no space or weight penalties. Perhaps its biggest selling point is its very reasonable $699 sticker price, which makes it an ideal back to school PC. $699 https://www.microsoft.com/ennz/p/surface-go/8v9dp4lnknsz?acti vetab=pivot%3aoverviewtab

FMCG BUSINESS - FEBRUARY 2019

THE CHANGING FACE OF NEW ZEALAND W

AND WHY IT MATTERS

hile the 2018 census data isn’t due for release until later in 2019, marketers should be prepared to answer two key questions: “Are we adjusting to the changing needs of our target market? How do we acquire new customers that are gaining relevance in NZ?” With the help of Nielsen’s Consumer Media Insights (CMI) and NZ Stats population projections, marketers and brand owners can prepare for what the ‘new’ New Zealand will look like by developing products and services that cater to the needs of the changing consumer.

FMCG BUSINESS - FEBRUARY 2019

NEW ZEALAND’S CHANGING POPULATION: THREE OBSERVATIONS FOR MARKETERS The population is aging: While New Zealand’s average age has remained consistent since 2012, this is expected to change as the ‘over 55’ population is projected to grow from 27% to 30% of the overall population within the next 10 years (2028). Changing Ethnicity: Statistics New Zealand projections indicate a major growth in diversity in New Zealand’s population over the next 10 years, with Middle Eastern, Chinese, Indian, Other Asian, Samoan and Maori groups all set to experience between 18% to 58% population growth compared to just 11% for the overall population. With increasing cultural diversity, marketers and brand owners need to look deeper at how they will connect and engage with a variety of ethnic groups in the future. Different strategies for Auckland: Since 2012, the percentage of those in Auckland who identify as NZ European declined by 3%, while Asian ethnic groups have increased by 13%. Now, two-thirds of all New Zealanders who identify as being Asian live in Auckland. With this change, marketers need to consider whether their strategies are suitable for Auckland and ensure that differing cultural needs are being catered for in their product mix and marketing messaging.

[ marketing ] WHAT THIS MEANS FOR AN EXAMPLE CATEGORY LIKE BEVERAGES: While changes to New Zealand’s population will impact all products and services, let’s consider what these changes mean for a category that concerns most Kiwis - ‘non-alcoholic Beverages’. By overlaying consumer ethnicity across the top seven non-alcoholic beverages New Zealanders have consumed in the last month, we begin to see some patterns emerge. The Asian population (540k people) is much more likely to have consumed a range of beverages across the last month. They are more likely to consume carbonated soft drinks, smoothies, iced drinks (e.g. iced coffee, tea, chocolate), and energy drinks in the last month. Conversely, New Zealanders of European origin are less likely to drink smoothies, iced drinks and energy drinks compared to all Kiwis.

A CONSUMER-CENTRIC STRATEGY:

MARKETERS AND BRAND OWNERS NEED TO LOOK DEEPER AT HOW THEY WILL CONNECT AND ENGAGE WITH A VARIETY OF ETHNIC GROUPS IN THE FUTURE.”

ABOUT NIELSEN CONSUMER AND MEDIA INSIGHTS (CMI) In this environment, breadth of understanding of consumer attitudes, media consumption and their day to day behaviours is essential. Nielsen Consumer and Media Insights provides views of consumers you want to identify, understand and then reach. Meaning you don’t rely on too narrow a view of a customer. The data is gathered via an independently audited survey of 11,000 New Zealanders aged 10+. It uses mixed methodology and is weighted to Statistics NZ population data for national representation.

With the changing population, there is a growing need to develop products and services to satisfy a wider array of consumer preferences. Companies now need to ask themselves: “Which groups do our current products/services appeal to the most?” “Are these group increasing/ decreasing in size?” “Are their preferences changing?” “Are there new target customers that are increasing in relevance?” “What media mix is required to reach these customers for either retention or acquisition?” As New Zealand’s cultural mix continues to change, these are just some questions that marketers and brand owners need to ask when considering the future of their business. By Chris Coomer, Client Development, Nielsen Media FMCG BUSINESS - FEBRUARY 2019

SUPER SALADS Fresh summer inspirations arrive in store.

ward-winning, pre-packed fresh produce range THE WHOLE MIX is launching three new products: Japanese Miso Coleslaw kit, Vietnamese Coleslaw kit and Rainbow with Beetroot Noodles Stir-fry kit. “Our aim is to be more innovative and make people’s lives healthier and easier and we believe we’re well on the way to achieving this,” says Angela Thompson, National Sales Manager of Speirs Foods.

FMCG BUSINESS - FEBRUARY 2019

“Over the last 12 months we’ve introduced a myriad of healthier, on-trend bulk salads through the deli cabinet and have also launched our new THE WHOLE MIX pre-packed convenience range. “Although in the market for just on 12 months THE WHOLE MIX has taken out multiple awards (including the 2018 NZ Food Awards Massey University Supreme Award and the 2018 Outstanding NZ Food Producer Awards FMCG Business Outstanding New Product Award) for our Spiralised Vegetable noodles, which has driven increased interest in our business and products throughout the market. “In line with the market trend to healthy, convenient meal solutions we’re set on keeping the momentum in innovation going and have recently launched our new Snack Pot Salads for on the go and just this month are making creative meals easy with the launch

ALL OUR RECIPES ARE DEVELOPED LOCALLY IN NEW ZEALAND.” ANGELA THOMPSON, NATIONAL SALES MANAGER OF SPEIRS FOODS

NEW The crunchy oat bite snack from New Zealand’s oat food expert!

artificial THREE “HOT” NEW FLAVOURS BRINGING A WORLD OF TASTE IN EVERY CRUNCH!

Product of 161 Main South Rd, Green Island, Dunedin 9018 PO Box 13040, Green Island, Dunedin 9052 +64 3 488 3073

Available at participating New World & PAK’nSAVE supermarkets

[ category insights ]

“Every day we’re growing more of our own fresh vegetables close to our Marton factory to ensure continuous and fresh supply of our products to market. “In a growing meal solutions market we’re committed to driving growth through innovation. Watch this space for more to come,” says Thompson.

A new, add-on sales opportunity for retailers in the salad space

of our new fresh Coleslaw and Stir-fry kits with an international flavour twist. “All our recipes are developed locally in New Zealand to excite Kiwi taste buds, tapping into flavours Kiwis really want and ensuring they’re full of fresh, healthy goodness. Source: NIELSEN SCANTRACK Total Supermarkets - MAT to W.E. 30/12/2018 Val Sales

Val % Chg YA

Total Salad Dressings and Vinegar

86,968,168

1.8%

Mayonnaise

51,369,229

4.2%

Vinegar

16,091,065

0.5%

Pourable Dressings

12,606,659

-5.1%

Other Salad Dressings

5,562,363

1.8%

Dry Salad Dressing Mixes

1,338,852

-2.4%

Total Fresh Fruit And Vegetables

836,768,975

2.5%

Fresh Vegetables

421,943,347

0.5%

Prepacked Salads

143,471,430

16.8%

Fresh Herbs

26,998,493

4.3%

Fresh Sprouts

5,377,206

6.9%

Harraways HARR-OS® has just been launched to market. It is a unique, crunchy oat bite snack that is baked not fried, vegan friendly, made with South Island oats and contains no artificial flavours or colours. “The range is squarely targeted at the NZ$55m RSV bagged snacks category,” explains Peter Cox, who looks after Marketing & Product Development at Harraways. “It is a market showing robust category growth - driven by discernment, new formats and worldly flavours. These snacks can also offer secondary gourmet opportunities for consumers beyond simply being snacked on. With this in mind the 90g Harraways HARR-OS® bag range can offer shoppers a new age, oat-based, ready flavoured crouton. Available in three ‘hot’ flavours – Thai Sweet Chilli Pumpkin, Indian Spice and Mexican Salsa – Harraways HARR-OS® can really add another crunch and taste dimension to your customers’ salad occasions. “The Foodstuffs New Zealand Group has set up ranging codes for Harraways HARR-OS® - so now is a great time for New World and Pak’N Save store owners to offer this exciting new range to shoppers.” www.harraways.co.nz enquiries@harraways.co.nz Phone: (03) 488 3073

FMCG Business produces a monthly snapshot of category news and highlights, based on information from participating clients and Nielsen data available at time of print. To showcase your products in upcoming category reports, please contact jbremner@intermedianz.co.nz . 16

FMCG BUSINESS - FEBRUARY 2019

[ fresh produce ]

BEST IN SEASON

ith kids back to school and endless long hot days, it’s definitely salad season and lots of fresh fruit and vegetables are a favourite for everyone this time of year. Salad mixes will be flying out the door and can be complemented with other fresh vegetables such as capsicum, cucumber and tomato. Add crunch and texture by including raw sweetcorn – sliced straight off the cob. New season buttercup - a versatile pumpkin, is just being picked and soft berries including blueberries, strawberries, blackberries and blackcurrants are still available and are great grab and go options for consumers – especially kids.

Melons New Zealand’s most common melons - rock melon, honeydew and watermelon are at their peak. However, there are other varieties available, so be adventurous if you have access to these through your buying programmes. To enhance melon sales, ensure you have half-cut fruit available as consumers like to see the inside of what they are buying. What to look for: Rock melon have an exotic aroma and this is the best indication of ripeness. The outside of all melons should be firm with no signs of soft spots, mould or bruising. Storage/handling: Ripen melons at room temperature and then store in the refrigerator. Cut surfaces should be covered and cut melons used quickly. Nutrition: Melons are a source of Vitamin C which acts as an antioxidant to help protect the body against free radical damage. They also contain potassium which supports healthy growth and development for children.

What to look for: Choose firm, well-shaped k mara with clean, smooth skin. Avoid any with soft spots, signs of decay or bruising. Storage/handling: Store in a cool dark, well ventilated place. Do not refrigerate. Nutrition: K mara contain a wide spectrum of nutritional benefits including being a source of dietary fibre, Vitamin B6, niacin, thiamine and potassium.

Salad Mixes Pre-bagged salad mixes have reinvented workplace lunches. Consumers can now grab a bag, add their choice of protein and have a healthy vegetablepacked lunch at their fingertips. The huge range of salad mixes include super slaws, herb slaws, metro and gourmet fancy mixes to name a few, as well as salad kits that include dressings and other salad items such as feta cheese and croutons. What to look for: With bagged salads the easiest way to tell the freshness is by the expiration date. Storage/handling: Salad consumers respond best to a well-maintained produce department stocked with fresh, pristine product. This is especially true of Millennial shoppers who value visual presentation. Nutrition: Salad greens will vary in different nutrients and minerals depending on the mix used but will likely be a source of vitamins A, K and B6, folate and also contain potassium.

SALAD MIXES WILL BE FLYING OUT THE DOOR AND CAN BE COMPLEMENTED WITH OTHER FRESH VEGETABLES.”

Kūmara The new season k mara harvest begins this month; however, the bulk of the crop is harvested between March-April where massive volumes are brought out of the ground. First is red k mara ( wairaka), followed by gold (Toka Toka) and then orange (Beauregard).

Join us on

www.unitedfresh.co.nz FMCG BUSINESS - FEBRUARY 2019

50 SHADES OF GRAIN

From tasty bagels to wraps and pita – our daily bread is looking more exciting than ever.

he wide variety of quality breads now available in New Zealand are not only being increasingly recognised for their flexibility as a meal solution, but for their health benefits as well. No food item in the human diet has such an esteemed place in our history, terminology and religion as bread. Termed “the staff of life” in the Bible, it is still often referred to in those terms because it is a very basic food that supports life. When times were hard and people had no other foods, a small piece of bread could provide sufficient nourishment to keep them alive. Few civilisations have existed for long without some form of simple bread as a staple in their diet, and its impact on history has been immense. In 18th Century France, bread was the main component of the working Frenchman’s diet, and the average worker spent half his daily wage on bread. But when the grain crops failed two years in a row, in 1788 and 1789, the price of bread shot up. Many blamed the ruling class for the resulting famine and economic upheaval, a significant factor in instigating the storming of the Bastille and the bloody revolution that shook the world. In more recent and prosperous times, however, bread’s reputation has suffered, mainly because of suspicions as to what ingredients were being used in it by some manufacturers, and because extreme refining to produce white bread was depriving it of much nutrition. But bread has now largely shed that reputation, with recent international trend reports suggesting most consumers are now on very good terms with the sandwich staple. “It’s refreshing to see that bread is once again increasing in popularity amongst consumers and is no longer considered bad for you,” says Jonathan Davis, Senior Vice-President of research and development at La Brea Bakery, a business unit of Switzerland-based Aryzta. “I’d attribute this to the fact that in recent years, bakeries have been more transparent when it comes to letting consumers know which ingredients are used.” “I think after consumers realised the process behind making certain kinds of breads, and the ingredients used, they concluded that when made correctly, bread is actually a healthy part of one’s diet,” Davis contended. Modern dietary science is confirming this. Even the first few weeks of 2019, experts were expounding the need for many of us to increase our intake of dietary fibre in order to stay healthy. Most 18

FMCG BUSINESS - FEBRUARY 2019

dieticians advise that breads, particularly those containing a high ratio of natural seeds and grains, are an excellent source of fibre. In New Zealand we are well-served with skilled manufacturers producing a wide range of quality breads. Companies such as Farrah’s, Danny’s and Lahmajou have become innovative and reliable suppliers of a superb range of products.

Versatile wraps As consumers search more frequently for a variety of easy meal options, Wraps are one of the key grocery items they’re reaching for. While bread sales are flat, within Bakery Small Goods, Wraps are the largest sub category, worth $27.8M and growing at 4% (IRI scan data, TKA, MAT ending 30/12/18).

Farrahs Wraps Cantina Street Burger

[ category insights ] Farrah’s are the biggest brand in the Wraps category and it’s not a surprise why. Gone are the days of a wrap just being used as a filled wrap for lunch. Farrah’s have continued to highlight the versatility of wraps through both recipe creation and products to ensure they become a household staple in every cupboard. Consumers are time poor and actively searching for solutions to their meal challenges, which is why Farrah’s recently launched Farrah’s Italian Herb Wraps, highlighting their use as pizza bases on the front of the packaging. The uses for wraps are limitless – they make a great substitute for pastry for homemade pies and sausage rolls, folded into a pocket they make burgers into a lighter option, and many people are now using them in lasagne to replace the pasta. In the recently published 2018 IRI Aztec state of the nation report, “Entertaining” was highlighted as an essential part of Kiwi culture, with strong growth for ingredients that make up grazing and sharing platters occurring. Many consumers already cut Farrah’s Wraps cut into crackers and bake to make healthy cracker additions to these platters.Visit www.farrahs.co.nz

for tips on how to do this, along with lots more recipe ideas to try in your household. You can find Farrah’s Wraps range in good supermarkets nationwide. New Zealand made and yeast & dairy free, Farrah’s Wraps all come with a ‘won’t crack, won’t split’ when rolled promise. RRP $5.50

HOT CROSS BAGELS

ARE BACK.

If your store is not stocking ABE’S Bagels we’d love to hear from you, Contact us on 09 527 3736.

Exciting new look for ABE’S ABE’S has a hole new look! “It’s been 22 years since we first introduced Kiwis to the wonder of our humble bagels,” explains spokesperson Melanie Kyle. “To celebrate, we have decided to shout ourselves a rebrand! Ok, so we are splashing out on more than just a rebrand because we also want to change the way we look, feel and act. Come on, who doesn’t dream of doing that from time-to-time? “So, what’s changing? We have a lively new colour scheme, hip design and funky new logo, which we love. We are going to own a unique position in the hearts and minds of our bagel community or Baglers as we like to call them. To do that we will be dialling up our brand attitude and the way we interact with them from this day forward. Feel free to watch this space for more. (Actually it’s probably better if you watch our social media channels for more.) “We are making up for lost time with our packaging by adopting a much bolder visual proposition that serves two purposes. One is that is just looks cool. The other is that it stands out on shelf as well as anything we’ve seen. Why shouldn’t our shoppers deserve something lovely to look at? “Our Baglers can rest assured the bagels themselves will still have the same great taste and texture due to us not changing the recipe in any Source: NIELSEN SCANTRACK Total Supermarkets - MAT to W.E. 30/12/2018 Val Sales

Val % Chg YA

Total Bread

494,865,775

1.3%

Light Grain

114,791,597

-1.9%

White Bread

100,824,489

2.0%

Heavy Health

68,865,874

-3.7%

Meal

39,913,668

0.3%

Plain Buns & Rolls

28,204,033

11.2%

Wrap

27,863,842

4.7%

Muffins

17,032,068

4.1%

Crumpets

13,885,610

6.2%

Buttered Bread

13,730,677

-5.8%

Pita

12,431,369

1.6%

Other Specialty

11,921,231

-1.8%

Bagels

10,042,217

5.8%

Fruit

8,481,329

2.5%

Sweet Buns & Rolls

6,724,511

2.5%

Indian Bread

5,815,974

26.9%

Pikelets

4,006,388

10.7%

Easter Buns

3,944,849

-6.0%

Par-Baked

3,597,166

15.2%

Waffles

2,788,884

106.8%

way. There is seriously no point in messing with something that is already this good. “Now for the boring yet important stuff. If your store is not stocking ABE’S Bagels we’d love to hear from you , so please contact us via customer services on 09 527 3736.”

Authentic pita For 30 years, Danny’s Pita Bread has been baking fresh and authentic pita bread. Still free of additives, GMOs and preservatives, Danny’s prides itself on supplying Kiwis with pita bread that uses the same family recipes that have been passed down through generations, says Danny’s Sales Manager, Daniel Strom. Leader in this category, Danny’s holds 44.9% National Supermarket share, he says. “However, in the regions of Taupo to Kaitaia (UNI) we are even stronger, enjoying 68.4% market share. This share is due to recognition from consumers that Danny’s is their preferred brand. “The market has been very stable for the past few years; however, growth was evident in the last two quarters of 2018. Much of this is due to consumers’ awareness of the ‘No preservatives’ campaign we initiated mid-year,” Strom adds. “Of the major brands, Danny’s Pita Bread is the only one that can claim this. Danny’s Pita Breads also stand out for their perfect pocket with unbeatable strength, outstanding aroma and delicious taste.” The company’s products are available fresh in Auckland and in long life packs nationwide. With nine SKUs in the range, Strom says the garlic pita bread is easily the top selling product. The remaining SKUs all sell at a similar rate.

FMCG BUSINESS - FEBRUARY 2019

[ category insights ] The mini pita variety is also very popular, especially with parents, as it is the only product size made specifically with lunchboxes in mind, he says. “For 2019, our goal is to expand the general awareness of pita to the wider bread market. You can use pita bread for so many things. Pita allows for more flexibility and it saves time.”

Wholesome, ethnic flatbreads A family-owned company of Mediterranean origins, Christchurch-based Lahmajou’s rise from honest, humble beginnings to become one of New Zealand’s largest specialised flat bread manufacturers and a major supplier to the New Zealand food industry is a tale of Kiwi ingenuity and authenticity. Giannis Michaelides set sail from Cyprus in 1966. He arrived in Christchurch with only the clothes he stood in and apparently a healthy appetite for the leavened bread his mother had taught him to make. But Giannis brought with him more than just his love of pita – he introduced to our pantries other wholesome, ethnic flatbreads from exotic lands and earlier times. “The Giannis brand was established in 1991 and continues to go from strength to strength 28 years later,” says Sales and Marketing Manager, Simon Rangihaeata. “Giannis produces and supplies an extensive range of Pita Bread, Wraps, Pizza Bases, Tortilla and Naan bread products available in the New Zealand market, including gluten-free options. We are always looking closely at the market and consumer trends and will continue to develop new products to meet the market, supported by an extensive marketing programme across Giannis’ social media platforms and promoted with New Zealand’s

leading recipe development and marketing company, Fresh.co.nz,” he says. “This kind of honest-to-goodness philosophy, Kiwi No. 8 wire mentality, and refusal to compromise the integrity of the products is fundamental to the way the Giannis family will continue to run the business in 2019,” says Rangihaeata.

For product enquiries contact Simon Rangihaeata on +64 21 854 091 or simon@giannis.co.nz

THE GIANNIS BRAND WAS ESTABLISHED IN 1991 AND CONTINUES TO GO FROM STRENGTH TO STRENGTH.” SALES AND MARKETING MANAGER, SIMON RANGIHAEATA

giannis.co.nz FMCG BUSINESS - FEBRUARY 2019

AISLE SPY Local egg suppliers reveal some interesting new shopping trends.

FMCG BUSINESS - FEBRUARY 2019

[ category insights ]

hether they come boiled, scrambled, fried with bacon, a hidden but essential ingredient of a moist chocolate cake – or in myriad other ways, hens’ eggs make up a significant part of most New Zealanders’ diets. Not only are they tasty, but they are also usually very convenient to use and a significant source of protein - at an economic price. No wonder we love them. In the last 12 months, New Zealand supermarkets sold over 51.7M dozen eggs worth $249.6M.*3 New Zealanders consume around 246 eggs per person annually. This has increased from 226 to 246 in the last four years from 2014 to 2018.*1 Egg demand is growing at +1.2% in volume and a strong +5.9% (worth over $13.9M) in value in the last 12 months.*3 Intensive eggs (Cage and Colony) with 53.1% value share have been impacted by the considerable uplift in specialty eggs (Cage Free: Barn, Free Range and Organic) sales. Cage-free eggs now contribute almost half (46.4%) of the category’s total value and is fast growing (up +10.3% on last year (LY)).*3 It is no surprise that free range is driving this value growth (up +9.0% in value, +$7.2M on LY), whilst currently holding up pricing. Consumers still

+7.2%

IN VALUE ON

LAST YEAR

seem prepared to pay a premium for this segment, investing in brands they trust and which share their values.*3 Other trends that have attributed to category growth are: • Increasing demand for higher protein products.*2 • Meat free options continue their appeal - one in four New Zealanders engage in flexitarianism.*2 • Portable snacking continues to drive growth.*2 • On the go food up +4.3% in value.*2 • Eggs are a quick, versatile and healthy option.*1

Zeagold Foods Farmer Brown and Woodland are market-leading Zeagold brands in their relative segments and have strong financial performance for retailers. Affordably positioned Farmer Brown is number 1 in Intensive (Cage and Colony eggs) with 29.0% value share of total eggs. It has delivered $72.3M value sales in the last 12 months and continues to grow (+3.8%).*3 “With growth in Free Range (up +1.5% in volume),*3 Farmer Brown is introducing two new SKUs to the range this year,” says Marketing Manager Julie Williams.

NEW ZEALAND’S LEADING FREE RANGE EGG BRAND*

CAGE-FREE EGGS NOW CONTRIBUTE ALMOST HALF (46.4%) OF THE CATEGORY’S TOTAL VALUE.”

AFFORDABILITY & RANGE

AND GROWING*

29.0% Value Share

of total eggs and growing*

Market Leader in Cage & Colony segments

fb.com/FarmerBrownNZ

fb.com/WoodlandEggs

Source: IRI MarketEdge Grocery: MAT to 23.12.2018

[ category insights ]

“A Farmer Brown size 7 dozen free range is available now (size 7 Cage is currently the category’s highest volume SKU)*3 and a Jumbo half dozen will be available very soon, trading consumers up to increase dollar spend per basket,” she says. “Recent grocery consumer insights*4 highlighted that Farmer Brown buyers appreciate the consistency and straightforward nature of the popular, strong brand. It sells eggs for families, is down-to-earth, versatile and the pack has a familiar look and feel which sends clear messages, facilitating auto-decision making.”*3 Williams says: “Woodland, sold in New Zealand and Hong Kong supermarkets, is New Zealand’s number 1 choice in free range eggs*3 with the segment’s highest volume share of 21.7% and value share of 23.3%. It continues to return a premium and is growing (+7.2% in value on LY).” “Woodland’s segment leadership is reflected in its innovation such as building consumer trust through egg stamping (currently the only brand to stamp its eggs for consumers to be able to trace them back to source of origin) and consistent consumer engagement to reinforce the authenticity and integrity of the 100% free range brand. Woodland is unique from other brands with its in-depth endto-end care story (from the rearing of day old chicks, producing its own feed, right through to its own distribution to supermarkets) and takes

consumers on this journey through its website, digital promotions and social activity.” She adds: “Both brands are socially responsible. Results from recent grocery consumer insights highlighted that 75% of consumers agree all products should use recyclable packaging*2 and both Farmer Brown and Woodland are moving with these trends. All carton packaging is made from 100% recycled waste paper and is also 100% recyclable/compostable and biodegradable. Our trays are also re-used internally. Consumers have the opportunity to win branded re-usable tote shopping bags on Woodland’s Facebook and are currently looking at options to expand this promotion further in-store. Farmer Brown also has an active social page offering a variety of recipe ideas, hot tips and giveaways,” Williams says. For more information go to: farmerbrown.co.nz, woodlandeggs.co.nz . 1Egg Producers Federation. 2IRi New Zealand State of the Industry 2018/Source: IRI MarketEdge, MAT To 22/07/18 3Total market performance (Source: IRI MarketEdge Grocery, value & volume (dozens), MAT 23/12/2018) 4Qualitative Research: UBER Insights Feb 2018.

Independent Eggs Independent Egg Producers Co-operative Ltd (IEP) is a national egg supplier comprising family owned and operated farms specialising in the production of quality, fresh eggs in regions across NZ. General Manager Susan Bamfield told FMCG Business: “The industry is undergoing significant change to comply with the Animal Welfare (Layer Hens) Code of Welfare which will result in the removal of all conventional cages by 1st Jan 2023. In addition, the decision by the two major retailers to ban the sale of any colony eggs by 2027 means that producers have been forced to rethink their future production plans and accordingly, invest in the more capital-intensive cage-free (barn and freerange) housing systems. As a result, IEP farms have begun a major investment programme in cage-free production to help in meeting this new market demand and allow its supermarket customers continuity of supply into the future.

FMCG BUSINESS - FEBRUARY 2019

A FREE RANGE PA SS IO N o f o u r

10 0 % N Z

OW N ED FA R M S

Contact your IEP representative today to find out more: e: info@independenteggs.co.nz

ANTEE

Weâ&#x20AC;&#x2122;re a community of family farmers who care passionately about our chooks & delivering the very best free range eggs to our customers throughout New Zealand, backed by our free range guarantee.

GUAR

udited dently a n e p e d In ith liance w for comp re a lf e al W the Anim Hens) (Layer Welfare. Code of

E RA

FRENZ

understand price is one of the choices consumers make.

Source: NIELSEN SCANTRACK Total Supermarkets - MAT to W.E. 30/12/2018 Val Sales

Val % Chg YA

Total Eggs

249,301,015

6.6%

Standard

139,081,438

3.6%

Free Range

97,663,639

9.3%

Barn

12,509,977

21.6%

As a group of privately-owned NZ family farms, this is an enormous undertaking (both financially and operationally) and has required inter-generational support from the family members involved to make this happen.” She adds: “As the Number 2 egg producer nationally, IEP holds 35% volume share in the cage and colony laid segment, and 9% volume share of free-range eggs (Source: IRI MarketEdge MAT 06/1/19, manufacturer volume sales). Ongoing industry changes in supply volumes (for reasons outlined above), in addition to consumer trends in plastic reduction, will likely see a move towards smaller pack sizes and more sustainable packaging (i.e. away from plastic shrink-wrapped trays). Over upcoming months, IEP will be implementing both initiatives in the best interests of both customers and consumers (by regulating volume to provide security of supply to its customers) in addition to acting in the best interests of the wider environment. Recently launched SKUs such as New Day Free Range Size 6 & 7, 6 packs and New Day Size 6, 15 pack (all in recycled and recyclable paper fibre packaging) are testament to these trends. Morning Harvest cage and colony eggs are also now available in 18 pack sustainable packaging (replacing the larger plastic shrink-wrap tray formats),” says Bamfield. For further information please contact your IEP farm representative or info@ independenteggs.co.nz

ed m

Zealan d

New

FRENZ (Free-Range Egg Co)

t u re f a r

ure Intended As Nat

frenzeggs.co.nz 26

FMCG BUSINESS - FEBRUARY 2019

“At FRENZ it’s been our mission to provide the best eggs that New Zealand has to offer for almost 40 years,” says Director, Rob Darby. “In recent years we’ve begun to see a real swing from consumers to engage with product offers that come to market, underpinned with sustainable, natural produce and with respect observed at every level. “We understand that price is an important consideration for our

consumers and that they are discerning and willing to engage with products that meet their ethical expectations, and represent value for money,” Darby explains. “The market is changing rapidly since the commitment from New Zealand retail to exit caged produced product. If anything, we see this transition happening quicker than had been first envisaged and, in some instances recently, we have seen supply shortages and empty shelves in stores. “The category transition presents many producers with both opportunity and challenge. At FRENZ we welcome the move as it is at the heart of what is important to us. “While we remain committed to the right production model, it’s also key that we educate consumers as to what real free range actually means and looks like, so that the terms free range and sustainability are not just marketing terms. It’s an exciting time and we look forward to engaging with more stockists in the near future,” Darby says.

IT’S BEEN OUR MISSION TO PROVIDE THE BEST EGGS THAT NEW ZEALAND HAS TO OFFER FOR ALMOST 40 YEARS.” ROB DARBY, DIRECTOR FRENZ (FREE-RANGE EGG CO)

[ promotion ]

LOOK OUT, OREO® FANS! One of the world’s favourite cookies just got a whole lot cooler.

KSH New Zealand Limited are proud to partner with Peters Ice Cream Australia, to bring Kiwis a new and exciting ice cream treat. OREO® cookie fans will now be able to experience the taste of one of their favourite cookies in the ice cream freezer. OREO® cookie lovers and ice cream sandwich enthusiasts will need to prepare themselves for delicious OREO® cookies crumb infused into creamy vanilla and sandwiched between two OREO® cookies. This game-changer will without a doubt be the new go-to snack or post-dinner treat this year! “Kiwis have loved OREO® cookies for over 10 years. We’re continually innovating within the biscuit and confectionary aisles, and now we’re looking to shake things up in the ice cream aisle. Ice cream sandwiches

new NEW

are extremely on trend right now, so this is a natural next for OREO® cookies,” says Lauren Fildes, Mondelez ANZ Associate Director of Marketing. For those who prefer their OREO® cookies experience in a cone, there will also be a new OREO® cone available featuring a unique chocolate wafer cone. Or, for cookie lovers looking for OREO® on a stick, new frozen OREO® Cookie Stick coated with crushed OREO® cookies is also chilling in the freezer. Mondelêz International have partnered with Peters Ice Cream to bring these products to life. Emma-Jane Collins, Director of Marketing, Category & Innovation at Peters, says “both of these products are already loved in Europe, so we are very excited to be creating them for New Zealand OREO® cookie fans.”

The frozen OREO® cookie sandwich, OREO® cone and OREO® stick are available in multipacks from leading grocery supermarkets across the country, hitting the freezer aisle from February.

ABOUT OREO® PRODUCTS IN THE ICE CREAM AISLE • OREO® Sandwich MP4 • OREO® Cone MP4 • OREO® Stick MP4 Available at Countdown, New World & PAK’nSAVE stores across the country.

AN ICONIC FAVOURITE NOW IN THE

ICE CREAM FREEZER!

OREO is a trademark of the Mondelēz International group used under license.

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

Getting recycling on a roll...

100% recycled paper, 100% recycled core, recyclable packaging...

Smart for you, Smart for the planet

www.earthsmart.co.nz earthsmartnz

Earth Smart New Zealand

CHALLENGE FOR PRODUCE PACKAGERS

s the push toward doing away with plastic packaging grows, produce packagers are faced with a unique challenge. Steve Main and Jodine Bell from branding agency Principals discuss how produce businesses can communicate brand while ensuring security and environmentally friendly packaging. In the past year, two opposing forces have impacted the produce sector: the growing backlash against plastic packaging and the food contamination scandals that rocked the Australian industry before impacting Kiwi shoppers. This presents a conundrum for produce packagers. On the one hand, the push to do away with plastic packaging is growing. On the other, there’s an increased need to reassure shoppers of the security of the fruit and veg they are buying. Steve Main, General Manager of Aucklandbased branding agency Principals, which has worked with companies including Turners & Growers (T&G) and Beekist Tomatoes, says a robust brand has the power to communicate the safety of its products. He says: “A strong sense of personality helps whether you’re selling produce locally or exporting. And when it comes to communicating the values or ‘freshness’ and ‘purity’ there are several ways to do that.” He cites the example of Beekist Tomatoes. “When T&G purchased the brand, they already had a number of other tomato brands.

The aim was to segment the market and create a product that spoke to mums and kids.” The brand story of tomatoes being pollinated by bees was amplified, speaking to freshness and purity. The packaging communicated this story, making the brand stand out from the competition. Main explains: “It gave them more power in the supermarket.”

Goodbye plastic Efforts to reduce plastic consumption have seen a major shift. For example, Beekist tomatoes recently switched its packaging to cardboard.

Jodine Bell, Creative Director at Principals

Steve Main, General Manager at branding agency Principals

More and more fruits and vegetables are doing away with packaging altogether. Without this real estate, the challenge to convey a brand increases and instead, businesses need to use all of the elements at their disposal such as instore branding, advertising and online. But perhaps this won’t be as big a stretch. Even when packaging has been used in the past, the product itself has still taken pride of place. Jodine Bell, Creative Director at Principals, advises against covering up too much of the produce, saying: “There is a level of trust required. Consumers want to know they are buying something from a reliable source, so you have to get the balance between branding and visibility right in order to convey the freshness.” Main says customers are less concerned about seeing some fruit and vegetables than others. “Potatoes are pretty robust compared to something like tomatoes or apples,” he says. No doubt this was a contributing factor when T&G launched its lo-carb potato brand Lotatoes in 2017 with packaging that largely obscures the product. The brand, created by Tenfold, has gone on to win a number of awards.

Getting creative The current environment is providing an opportunity for businesses to get creative in the ways they communicate brand. For example, a company set up by a group of students from Hawke’s Bay was recently named Young Enterprise Scheme Company of the Year for its product, a water-soluble, environmentally friendly fruit sticker that will reduce waste and encourage consumers to wash fruit. Likewise, fruit and vegetable tattoos are an idea that has been floated in recent years. Principal’s Bell says: “It’s certainly time to think creatively. We’re seeing more innovation with new products to replace plastic that still enable a brand to shine.” With the value of New Zealand horticultural products exceeding $8 billion for the first time in 2016, there’s serious money to be made by strong brands that successfully address the dual needs of environmental impact and security. FMCG BUSINESS - FEBRUARY 2019

EFFECTIVE PACKAGING DESIGN

elling product is the ultimate reward for truly effective packaging design. When perception meets reality, there is a high probability of repurchase and long term success. Start with great product. If the product is an undifferentiated me-too, effective packaging will stimulate trial but consumers may be unlikely to buy again. Do you have a new brand and product? Look to disrupt if the category is a sea of similar looking products. The hardest thing to change is consumer behaviour. Make sure you get noticed. Effective packaging design will be the single most important investment of your marketing budget. Do you have an existing brand up for refresh? Review your current position. Is the brand in decline, flat or in growth? Analyse the category. Identify the category cues. Either follow or disrupt. The right strategy will be based on data, insights, intuition and your appetite for innovation. When refreshing an existing brand, identify key visual assets, and retain them to take your customers with you.

Ryan Marx, Creative Director at Marx Design

LOOK TO DISRUPT IF THE CATEGORY IS A SEA OF SIMILAR LOOKING PRODUCTS.”

In packaging design, contrast is key. Do your key messages stand out? Appealing and distinct variant colours help product selection and repurchase. Limit the messages on front of pack. Aim for 2-3 max, no one has time to read a shopping list of claims at the shelf. Be playful. Humour is a wonderful way to connect with people, inject it wherever you can. Be sustainable. Audit your packaging end of life and seek truly sustainable options. The business of building brands is a long game. Although we may have a targeted consumer in mind when designing packaging, we also know that we need to target ALL category purchasers. Penetration wins over purchase frequency. Brand share depends on attracting light buyers, to nudge the shift from competitors. Competing brands don’t tend to have very different buyers. Most consumers shop the whole category. For more guidance on effective packaging design, contact Ryan Marx today at ryan@ marxdesign.co.nz

THE BRAND DEPOT Catherine Baker, Founder and Creative Director of The Brand Depot, has almost 20 years’ experience of high-level, big-brand, strategic branding and packaging design. Ten of these years were working in London at award winning agencies and a major global branding and packaging design firm. Her work has been recognised in international awards such as The Pentawards, and the London International Awards. Past clients at various agencies include Kraft UK and Europe, William Grant and Sons, Cadbury UK, Coca Cola UK, KFC USA, Pfizer, Griffin’s, Goodman Fielder and Sanitarium. Clients with The Brand Depot, a small creative agency, are offered large agency experience and capability. Currently The Brand Depot’s clients include Em’s Power Cookies and Cartel Food Co., alongside other FMCG clients in Australia and New Zealand. Catherine is particularly excited about two 30

FMCG BUSINESS - FEBRUARY 2019

recent launches for Em’s - new Power Bites packaging and New Zealand’s first Hemp Protein Cookie. “It is important that the designs fit with the Em’s Power Cookies’ brand but also have their own attributes”, Catherine explains. Since launching their burritos three and a half years ago, Cartel, another success story, has gone from trading in two outlets to working with more than one hundred and ninety retailers across the country. The company had identified a lack of innovative, good tasting products in the frozen category. They wanted to disrupt the category with a bold design that didn’t use product photography, yet still delivered on taste credentials and had strong shelf standout. The Brand Depot’s distinctive packaging design reflects this through the use of bright colours, illustrations and typography. www.thebranddepot.co.nz

Effective packaging design sells product If you want to make more sales, hit Ryan up on 021 683 040 ryan@marxdesign.co.nz www.marxdesign.co.nz

branding & packaging

[ events ]

ENTRIES OPEN FOR OUTSTANDING NZ FOOD PRODUCER AWARDS N ew Zealand’s food and drink producers are invited to submit their entries for the 2019 Outstanding NZ Food Producer Awards, which will be judged in March. The awards celebrate New Zealanders who harvest, grow and make food and drinks and were first held in 2017. Over two years of the awards a team of specialist judges have assessed almost 350 products, awarding 130 products with an Outstanding NZ Food Producer Award, which allows the products to wear a medal sticker as an independent endorsement of its quality. Co-organiser Kathie Bartley of Marvellous Marketing said the 2019 awards include two new categories. “We want to give ‘Free-From’ produce the opportunity to be assessed on its own merits and therefore have introduced a ‘Free-From’ category.” Producers creating products which are free from gluten and/or additives and/or preservatives and/or sugar, are invited to enter this category. “As well as celebrating the dedication and ingenuity of New Zealand producers we have always wanted the awards to encourage and support them. Therefore, we’re pleased to add a special award for ‘Outstanding Startup Producer’.” This award will recognise a producer who has started their business within the past year and aims to support them by introducing them to Outstanding NZ Food Producer alumni and providing support to help them build a strong base to grow their fledgling business.

HOW TO ENTER The awards are: Outstanding NZ Food Producer Supreme Champion; Emerson’s Dairy Champion; Water Champion; Farro Earth Champion; Ara Wines Paddock Champion. Special awards are: NZ Life & Leisure Spirit of New Zealand Award; T & G Global Outstanding Sustainability; FMCG Business Outstanding New Product; Label & Litho Outstanding Packaging; Marvellous Marketing Outstanding Drink; Outstanding Free-From Product and Outstanding Startup Producer. New Zealand producers harvesting, growing and making food which is available for retail sale are encouraged to enter the awards online at www.outstandingfoodproducer.nz by Friday 1 March 2019. Feedback is available for all entries and Marvellous Marketing will host a number of Winner Events around New Zealand between April and September 2019 that will showcase gold and silver medallists.

EXPERT JUDGING PANEL The 2019 Awards judging panel will once again be led by tireless supporter of New Zealand food, cookbook author and food writer, Lauraine Jacobs. She will be joined by a host of experts who will judge in specialist panels across the major categories; paddock, dairy, water, earth as well as drinks, sustainability and free from. Products are scored out of 100 marks and judges assess product quality, flavour, aroma, texture, consistency, packaging, innovation and sustainability with outstanding produce awarded gold and silver medals. All gold medallists are considered as a champion for their category. The outstanding product as assessed by the judges will be named Supreme Champion at a cocktail party in Auckland on Tuesday 16 April 2019. From early 2019 the organisers will also encourage foodies to vote for their favourite Outstanding Product and Outstanding Farmers’ Market in the annual Coast People’s Choice Awards. Bartley made special mention, and thanked, the loyal sponsors who made the Awards possible. NZ Life & Leisure, Ara Wines, Emerson’s, Farro, T & G Global, FMCG Business, Label & Litho, Fresh, Coast and Marvellous Marketing. 32

FMCG BUSINESS - FEBRUARY 2019

New Conference Centre for Wellington

Celebrity foodie Nadia Lim at The Food Show 2018.

Wellington City Council has given the green light for the construction of a new Conference and Exhibition Centre, cementing the New Zealand capital’s future as a business events destination. The 18,000-square-metre centre will feature 10,000 square metres of dedicated convention space spread across its top two floors and a ground-floor exhibition gallery to house touring exhibitions. The three-year construction phase is set to begin in 2019. Business and Economic Research’s business case for the new convention centre estimates it will host 111 new events annually, delivering nearly 149,000 new delegate days to Wellington. Anna Fennessy, Global Business Events Manager at Tourism New Zealand, said the development is a huge win for Wellington. “International business events deliver a range of benefits beyond the significant economic contributions they provide to the local economy,” she said. “They have the potential to generate long-lasting positive social change in our communities through the expert knowledge delegates bring with them and they allow Kiwis to share their expertise and knowledge too. “The introduction of a large-scale conference venue for Wellington means these benefits will be absorbed across the region for years to come.”

Italy to host World Cheese Awards 2019

WHAT’S ON FEBRUARY 6-8 FRUIT LOGISTICA Berlin, Germany https://www.fruitlogistica.de/en/ 13-16 BIOFACH + VIVANESS Nuremberg, Germany http://biofach2019.com/ https://www.vivaness.de/en

16 OUTSTANDING NZ FOOD PRODUCER AWARDS Judging Auckland, NZ https:// outstandingfoodproducer.nz

5-7 THE FOOD SHOW Christchurch, NZ https://www.foodshow.co.nz

MAY

21 NZ CHEESE AWARDS Trophy winners Hamilton, NZ https://nzsca.org.nz/cheeseawards/

JUNE 12-15 FIELDAYS Hamilton, NZ https://fieldays.co.nz/

JULY

MARCH

APRIL

The World Cheese Awards will visit Italy for the first time, taking place in Bergamo on Friday 18 October 2019, as part of the city’s annual FORME cheese festival. Following an epic edition of the World Cheese Awards in Bergen, Norway in November 2018, where records were broken across the board with 3,472 cheeses from 41 different countries being judged in a single day, the 32nd edition will now be staged in the Capitale Europea dei Formaggi. Reaching out to cheesemakers and cheese experts in every corner of the globe, this year’s line-up is set to be bigger and more diverse than ever before. This year, the planet’s largest cheese-only competition will join a four-day celebration of cheese in the Medieval heart of Bergamo.

24-26 THE FOOD SHOW Wellington, NZ https://www.foodshow.co.nz

25-28 THE FOOD SHOW ASB Showgrounds, Auckland, NZ https://www.foodshow.co.nz

AUGUST 14-15 C&I EXPO ICC Sydney, Australia www.candiexpo.com.au

SEPTEMBER 14 GROCERY CHARITY BALL Auckland, NZ https://s2nevents.eventsair. com/2019-grocery-charity-ball/ book/Site/Register

Visit the websites and contact the event organisers for further details and updates. To have your event listed in FMCG Business email: trubanowski@intermedianz.co.nz. FMCG BUSINESS - FEBRUARY 2019

EVENT DETAILS 5th and 6th October 2019. The Cloud, Queens Wharf, Auckland

NEW ZEALAND’S BIGGEST CELEBRATION OF CHOCOLATE, COFFEE AND TASTY TREATS IS BACK IN 2019! The annual Chocolate and Coffee Show is one of Auckland’s most-loved consumer events dedicated to showcasing the talents and successes of artisan, boutique and craft businesses. The consumer audience tends to skew Female with a 25-54 age group…and they have money to spend on their favourite indulgences. So you can focus your efforts on introducing your products to a targeted and interested audience.

Any related offerings of indulgence are welcome at the show including beverages such as tea, milks, flavoured milks and liquor through to cakes, cupcakes, ice cream, gelatos, homewares through to florists, gift baskets and much more. A comprehensive consumer advertising and PR campaign leading into the event will drive over 6,500 visitors over the weekend. Our social media followers exceed 14,000 alone!

KIWIS LOVE THE CHOCOLATE AND COFFEE SHOW! Great day out! Spent over 4 hours enjoying the huge variety of chocolate coffee and other yummy treats like cupcakes and donuts. lots of interesting free presentations and heaps of samples! – Trish, Facebook

Wonderful passionate people who love their craft! – Debbie, Facebook

First time I have been to this event, man is it better than I had imagined! The yummiest coffee, delish food, delectable sweet treats, can’t wait for next year and I hope it gets bigger and better! – Lauren, Facebook

For stand options and pricing head to www.chocolatecoffeeshow.co.nz/exhibitors

STAKE YOUR CLAIM NOW FOR A GREAT POSITION AT THE CHOCOLATE AND COFFEE SHOW 2019

From only $395 + GST for a table setup in the Artisan Marketplace and from $795.00 + GST for panelled stands with power, all budgets are covered

To discuss bringing your brand to life at The Chocolate and Coffee Show, please contact Shaughan Woodcock shaughan@sdwevents.co.nz 021 744 138

Dale Spencer dspencer@intermedianz.co.nz 021 361 136

Out & About Ella Jones (Maggie Marilyn) and Kate Milliken (Remix) at the Moet Ice Summer Session at 46&York in Auckland.

Ella Jones (Maggie Marilyn) and Kate Millike n (Remix) at the Moet Ice Summer Session at 46&York in Auckland.

rden, was named cheesemaker Ostegå da made by Norwegian gen, Norway. Ber in rds Fanaost, an aged Gou Awa ese ese at the World Che World Champion Che

Lizzy and Geoff Marsland of iconic Havana Coffee Works in Wellington announced that their ship and crew will be joining the Lion fleet entrusting the company as custodians of their legacy.

SNAP & WIN!

Brewers Guild of NZ Executive Director Sabrina Kunz and her partner The Hamish were married on a sunny December day in Christchurch. members. celebration featured great beers from some of the local Guild

Has your team moved to new premises, or been part of a fun event, great harvest, or promotional activity? Send us your favourite snapshots to be in to win Otis Frizzell’s limited edition print worth $500! New Zealand’s iconic Bell Tea is celebrating 120 years of brewing a great tasting cuppa. To mark the milestone Bell Tea has partnered with Kiwi artist Otis Frizzell to create a limited edition print that blends the heritage story of the brand with a modern spin.

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

www.theshout.co.nz February 2019

WINE VIPs

Six Superstars join the wine business

PLUS SEXY SAUVIGNON BLANC n DARK & DELICIOUS BEERS NEW ZEALANDâ&#x20AC;&#x2122;S LARGEST LIQUOR AUDIENCE

CONTENTS February 2019 3

Editor’s note

Industry news www.theshout.co.nz February 2019

Bottoms up NZ craft beer exports

8 Wine VIPs Drew Barrymore, Sam Neill and other big stars have joined the wine business 11

WINE VIPs

Six Superstars join the wine business

Sexy Sauvignon Blanc Tasting notes from Cameron Douglas MS

PLUS SEXY SAUVIGNON BLANC n DARK & DELICIOUS BEERS NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

14 Little Creatures opens NZ Brewery 16 Dark & Delicious Neil Miller charts the rise of craft beers made with coffee and chocolate

On the cover: Some big celebs are making waves in the international wine business - find out more on pg 8-10.

Editor’s picks Jon Bon Jovi’s Diving into Hampton Water Rosé It’s probably as close as I’ll ever get to this legendary rockstar, but I’ll take it! Who knew he’s in the wine business too? Jon Bon Jovi joined forces with French winemaker, Gérard Bertrand, and launched a premium Rosé wine label. Pour me a tall, cool glass of his Diving into Hampton Water Rosé - a mix of Grenache, Cinsault and Mourvèdre - to send me straight to my happy place. Drew Barrymore Wines Hollywood Star Drew Barrymore works with Carmel Road winemaker, Kris Kato, to create crisp, fruit wines that are expressive and have unique personalities. Barrymore Wines – a range including Pinot Noir, Rosé and Pinot Grigio - sound just so super intriguing, I’m

For more amazing liquor news (and even a few giveaways), make sure you follow us on Instagram and Facebook @theshoutnz and sign up to our fortnightly eNewsletter at www.theshout.co.nz.

willing to fly to Trump country to get my mitts on them! Who’s coming with me? (Alternatively we may have to source this – and Jon Bon Jovi’s wine – online. You’ll find the websites on pg 8-10.) 8Wired Flat White Chocolate and coffee are my two favourite food groups, so if someone’s made an alcoholic drink that combines the two, then I’m in! This stout is made with coffee and vanilla beans and it’s on the slighter sweeter side of the flavour scale, but with lashings of espresso and milk chocolate notes. I dare you to try this – along with Neil Miller’s recipe idea at the end of pg 17.

MANAGING DIRECTOR-PUBLISHER Dale Spencer dspencer@intermedianz.co.nz

PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136

EDITOR Tamara Rubanowski trubanowski@intermedianz.co.nz ph: 027 2784761 SALES MANAGER Jaqueline Freeman 021 286 7600 jfreeman@intermedianz.co.nz

FMCG BUSINESS: THE SHOUT - FEBRUARY 2019

[ news]

Lion strengthens its pride LION IS diversifying and adding new brands to its portfolio in New Zealand. Soon after acquiring local craft beer labels Panhead and Emerson’s, Lion is now spending millions on a new craft beer brewery in Hobsonville Point. Craft beer is the fastest growing segment of the market in New Zealand. Little Creatures is a popular craft beer that is well established in Australia and will now also be produced at Lion’s new brewery in Auckland’s northwest. The Little Creatures venue opened on Waitangi Day and will employ about 100 staff. The craft beer offer will be complemented with several eateries within the brewery, including Kittyhawk. Customers will also be able to buy beer to take home, which is going to prove popular in West Auckland, where the supermarkets are ‘dry’ and Waitakere and Portage Trusts directly control local bottle stores. The new venue will also offer Good Buzz Kombucha. Lion holds a 25% stake in this brand - another interesting recent investment. Lion also acquired Wellington coffee company Havana recently. Little Creatures Brewery will open at 7am and sell coffee to locals on their way to the new commuter ferry at Hobsonville Point.

Fuller’s sells beer business to Asahi for £250m FULLER, SMITH & Turner has accepted a £250m offer for its entire drinks business from Asahi, including its flagship London Pride ale and the Griffin brewery, its “spiritual home” in London. Beer has been flowing at the Griffin brewery since the late 1600s and it currently employs about 400 staff. Fuller’s has three relatives of the Victorian brewing barons John Fuller, Henry Smith and John Turner on its board and said it decided to quit the brewing business after 174 years to concentrate on running pubs and hotels. Fuller’s leisure division delivers nearly 90% of its profits. The sale of its brewing, wholesaling and distribution operations will free up management to focus on its 182 pubs and more than 200 hotels.

Tokyo-based Asahi is the world’s seventh largest brewer. It owns Japan’s top-selling beer, Asahi Super Dry, and in 2016 bought the Peroni, Grolsch and Meantime brands for £2bn. Asahi’s latest acquisition also includes Fuller’s other drinks operations, Dark Star Brewing, Cornish Orchards and Nectar Imports.

FOR MORE INDUSTRY NEWS FOLLOW US ON 4

FMCG BUSINESS: THE SHOUT - FEBRUARY 2019

HOPPY DAYS What’s on in the world of beer over the next few months? Mark your diaries! Here are some exciting New Zealand events for beer aficionados. • 9th February - Waimauku, Auckland - North West Wine, Beer and Food Festival • 15th February –Entries close for New World Beer & Cider Awards • 16-17 February – MEATSTOCK, Auckland – Music & BBQ Festival with Craft Beer from Liberty Brewing • 16 February - Ponsonby, Auckland City of Ales • 2nd March - Kaikoura - Kegkoura Craft Beer Festival • 2nd - 9th March - Nelson - Nelson Beer Week • 9th March - Nelson - Marchfest • 16th May - Melbourne - AIBA Awards Presentation • 29th June - Auckland - GABS • TBC July - Wellington - West Coast IPA Challenge • 9th & 10th August - Wellington Beervana • 17th - 19th October - Wellington Brewers Guild Award Week

CHECK OUT THESHOUT.CO.NZ

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www.nautilusestate.com Drink responsibly

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[ export ]

BOTTOMS UP

Turning the tap on for craft beer from the ‘bottom’ of the world GLOBALLY, ALCOHOL consumption is trending downwards. But trends also show when people do drink, they want quality. Although a minor craft beer exporter, New Zealand exports have surged more recently – due in part to our famed hops –from $1 million in 2010 to $4.5 million in 2015, according to the ANZ Craft Beer report, 2017. While Australia is the top export destination for beer, Sarah Morgan is Head of Engagement China is a close second where for NZ Story Group, the Government growth is almost twice as agency responsible for making New Zealand known for more good things. fast, and the price per litre is almost triple. But our exporters face challenges: market domination by international heavyweights, tricky logistics, packaging, labelling and compliance. By example, in China – the largest global beer market – of the top ten beers sold by volume, four are Chinese: Tsingtao, Yanjing, Harbin and the global leader, Snow, which sold 105.6 million hectolitres in 2016. How do Kiwi craft beer exporters get a bigger sip of the international market share?

bearing the FernMark are licensed to do so, providing a mark of trust and authenticity.

Tell a Kiwi story Our collective New Zealand story is crucial to any exporters’ international success. For many consumers, country of origin is key to purchasing decisions. This is strengthened by consumers’ desire to understand the brand story behind the product. So, infusing our country values of Kaitiaki, Ingenuity & Integrity help drives preference for New Zealand products. Exporters should capitalise on these good attributes and insert themselves as part of this New Zealand story. One example is Birkenhead Brewing Company’s locally-inspired packaging for its pilsner and pale ale exported to China – consumers are transported to Birkenhead and the Auckland Harbour Bridge with every sip. Another is Garage Project repositioning its product branding as fresh and environmentally conscious, linking to existing consumer ideals of New Zealand. And the more exporters tell their New Zealand story, the more collective benefit for turning the tap on for Kiwi craft beer.

Experiment with uniquely-NZ flavours Changing consumer tastes show beer drinkers are more adventurous and educated – a major opportunity to Kiwi craft beer entrepreneurs. We’re already well-known for producing some of the world’s best quality food products, such as manuka honey, kiwifruit and feijoa – why not combine these with our world-class hops? Moa’s recently-unveiled wheat beer brewed with deer velvet specifically for the Chinese market sold out in just 48 hours. Nelsonbased Freestyle Hops works closely with craft beer producers to curate unique Kiwi aromas for changing and more creative consumer palettes. And look at the local experiment with Garage Project and Whittaker’s to create chocolate beer. Experimenting with uniquely Kiwi flavours adds a point of difference, appealing to the growing number of adventurous craft beer drinkers.

Tap into Kiwi ingenuity Two major logistical hurdles for exporters are packaging and optimising the cool chain – essential to delivering quality product. Tapping into Kiwi innovation, such as Chilltainers, who provide recyclable and sustainable thermal packaging, can help streamline logistics and deliver fresh, quality products into market. As for issues with labelling and compliance – especially in foreignlanguage markets – the Government-accredited FernMark can help authenticate a product’s country of origin. The recognisable fern symbol, synonymous with New Zealand, is effective and trusted by distributors handling products in-market. The FernMark’s IP protection service also monitors over 1,000 e-commerce markets in China, including TMALL and Taobao. This ensures all products

EXPERIMENTING WITH UNIQUELY KIWI FLAVOURS ADDS A POINT OF DIFFERENCE.” FMCG BUSINESS: THE SHOUT - FEBRUARY 2019

WINE VIPs

Sam Neill

Some big celebs are making waves in the international wine business – here are just a few…

Sam Neill Irish-born Kiwi Sam Neill, best known as an actor in movies such as Jurassic Park and Hunt For The Wilderpeople, planted five acres of Pinot Noir grapes at a vineyard he named Two Paddocks in Gibbston, Central Otago, in 1993. Since then, he has added three more vineyards in New Zealand to his repertoire, all producing world-class Pinot Noir and making Two Paddocks the only Central Otago winery with a vineyard in all three of Central Otago’s valleys – Gibbston, the Alexandra Basin and the Cromwell Basin. Neill’s great-grandfather, Percy Neill, emigrated from Belfast to Dunedin in the 1860s where he founded Neill & Co, a wine and spirits importer - so the Neill family has therefore been part of the deep south’s wine industry for more than 150 years. For more on Two Paddocks, visit www.twopaddocks.com

Drew Barrymore Hollywood superstar and wine enthusiast, Drew Barrymore, released her first Pinot Grigio in collaboration with Wilson Daniels wineries in 2012. The 2011 vintage retailed for under US$20.00 and won a Gold medal at France’s Le Challenge International du Vin. Barrymore now works in partnership with Californian winery Carmel Road to produce Barrymore Wines – a range including Pinot Noir, Rosé and Pinot Barrymore Wines Monterey Pinot Grigio 2016

FMCG BUSINESS: THE SHOUT - FEBRUARY 2019

Drew Barrymore

[ wine feature ] Grigio. Barrymore works with Carmel Road winemaker, Kris Kato, to create crisp, fruit wines that are expressive and have unique personalities. For more information on Barrymore Wines, visit www.barrymorewines. com

Francis Ford Coppola It may surprise some that this six-time Oscar-winning film director, producer, screenwriter and composer has also been in the wine business for more than 40 years.

influences Coppola and his family throughout the generations; Sofia, a range of sparkling wine named for Francis’ daughter Sofia Coppola; Director’s Cut, limited production appellation-designate wines named after the version of a film which most reflects the director’s vision; and Director’s Great Movies, a line-up of limited edition wines inspired by directors and movies that Coppola admires. For more information on the Francis Ford Coppola Winery, visit www. francisfordcoppolawinery. com.

Storytellers Cyrano Grenache 2016

Jon Bon Jovi Last year, legendary rocker Jon Bon Jovi joined forces with French winemaker, Gérard Bertrand, and launched a premium Rosé wine label. Bon Jovi’s son, Jesse Bongiovi, played a pivotal role in the creation of the label, named The Hampton Water Wine Company, which was inspired by a bon vivant lifestyle and spending time in the Hamptons.

Francis Ford Coppola

THE FRANCIS FORD COPPOLA WINERY WAS NAMED WINERY OF THE YEAR AT THE 2017 SAN FRANCISCO INTERNATIONAL WINE COMPETITION.”

The Godfather and Apocalypse Now director acquired a segment of the Inglebrook Estate in California’s Napa Valley in 1975 and spent the next four decades restoring it to its former glory to realise his dream of producing high quality wines. Since then, Coppola has acquired several more vineyards in California with a homebase in Sonoma, California, at the Francis Ford Coppola Winery, which was named Winery of the Year at the 2017 San Francisco International Wine Competition. The winery’s labels include Storytellers, a collection revealing stories that have

Jon Bon Jovi and Bon Jovi’s Son Jesse Bongiovi

FMCG BUSINESS: THE SHOUT - FEBRUARY 2019

[ wine feature ] Stacy ‘Fergie’ Ferguson

LEGENDARY ROCKER JON BON JOVI JOINED FORCES WITH FRENCH WINEMAKER, GÉRARD BERTRAND, AND LAUNCHED A PREMIUM ROSÉ WINE LABEL.”

The father/son team were introduced to Bertrand, who shared in their vision to make a unique Rosé, and after a number of visits between the US and Gérard Bertrand’s wineries in the South of France, the Diving into Diving into Hampton Hamptons Water Water Rosé was created. A South of France Rosé 2017 mix of Grenache, Cinsault and Mourvèdre, it retails in the US for $25.00. For more information on The Hampton Water Wine Company, visit www.hamptonwaterwine.com

Singer and former Black Eyed Peas member, Stacy ‘Fergie’ Ferguson, founded Ferguson Crest winery with her dad, Pat, in 2006. The family-run boutique winery sits on a six-acre estate in California’s Santa Ynez Valley and produces varietals including Syrah, Grenache, Viognier and the winery’s own ‘Fergalicious’ a blend of Syrah, Cabernet Sauvignon, Petit Verdot and Grenache. “Take a look at my family’s crest and you’ll find a board’s head, an ancient symbol of hospitality,” Fergie writes on the Ferguson Crest website. “I can’t think of a more perfect way to honour my family’s heritage and carry on that tradition of warmth and generosity than to share with you Ferguson Crest’s collection of wines, the latest gift from my father’s extraordinary green thumb.” For more information on Ferguson Crest, visit www.fergusoncrest. com

Kyle MacLachlan Twin Peaks and Sex and the City actor Kyle MacLachlan is the owner of Pursued by Bear, a winery based in Walla Walla, Washington. Named after Shakespeare’s A Winter’s Tale, in which the character Antigonus is directed to exit, pursued by a bear, MacLachlan started the winery in 2005 and produces three varietals - Pursued by Bear Cabernet Sauvignon Blanc, Baby Bear Syrah and Blushing Bear Rosé. For more information on Pursued by Bear, visit www. pursuedbybearwines.com Kyle MacLachlan

FMCG BUSINESS: THE SHOUT - FEBRUARY 2019

Stacy ‘Fergie’ Ferguson

[ tasting notes ]

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

There’s no mistaking the way in which Sauvignon Blanc captivates the senses. Often when a bottle is opened and even before the liquid hits the glass many classic Sauvignon Blanc aromas can invade a room quickly and like the scent of shaved truffle on fresh pasta the need for a taste becomes urgent. Pungent, fresh and crunchy textures, sweet herbs and tropical fruits, peach, citrus, apple, gooseberry and grass/hay can be identified in many classic Sauvignon Blanc examples. Sauvignon Blanc from New Zealand is always available in this ‘classic’ style and as described above, it is what many of our customers are seeking. There is a growing number of producers and consumers exploring the boundaries of what

wines have been cellared properly the taste and texture offers something more complex and interesting. It is inevitable that acidity in all wine will decrease as it ages in bottle so expect some of this to happen with Sauvignon Blanc as well, but not by much. The flavours of herbs and spice will slowly evolve into a more canned vegetable state – also not by much in the better examples. If you do smell and taste canned beans or asparagus juice – the wine is past its best. However, if the flavours are nuanced with suggestions of baked fruits and flowers, chalky minerals and developing complexity then these wines can be delightful. New Zealand’s southerly location, strong maritime influences and narrow shape gives rise

this wine treated differently can offer. For example, teasing out a saline line or adding texture with lees stirring, the use of neutral oak to influence texture and some partial development – this story continues with many exciting results. A recent trend and a rather exciting one is the release of aged Sauvignon Blanc. Providing these

to a climate that is classified as cool promoting naturally higher acid levels, yet warm enough and with abundant sunlight to fully ripen the variety in almost any part of the country. Hawkes Bay, the Wairarapa, Nelson, Marlborough, North Canterbury and Central Otago capture these attributes well.

LOVEBLOCK MARLBOROUGH SAUVIGNON BLANC 2018 Very attractive bouquet of Sauvignon Blanc with a core of fruit then a lees-like spice layer as well as a hint of vanilla. Silky texture on the palate with flavours of citrus and gooseberry, some tropical fruits and persimmon. A tangerine peel note and wild flowers. Plenty of acidity and lengthy finish. What a lovely wine! Drink now and through 2022. Points 95 RRP $21.99 09 365 1471 www.loveblockwine.com

FMCG BUSINESS: THE SHOUT - FEBRUARY 2019

NAUTILUS MARLBOROUGH SAUVIGNON BLANC 2018 Immediately complex and seductive bouquet of Sauvignon Blanc, weighty and rich in aromas of white fleshed tree fruits, some tropical notes, citrus and lees-spices. Textured on the palate with abundant acidity, spice and flavours that reflect the nose. Lengthy finish. Drink now and through 2022. Points 95 RRP $25.00 Ph 03 572 6008 www.nautilusestate. com

AUNTSFIELD SOUTH OAKS BARREL FERMENTED MARLBOROUGH SAUVIGNON BLANC 2016 Complex and seductive bouquet of Sauvignon Blanc with aromas of crushed rock and mineral, floral notes and fresh ripe citrus and tree fruit with a slightly softer layer of herbaceousness then barrel ferment notes spice and nuttiness. The nuttiness and flavour of barrel shows more distinctiveness on the palate with vanilla and oak. Peach and citrus peel notes with some herb and sweet nutty oak to follow. Crisp, dry, weighty and complex with a lengthy finish. Drink now and through 2022. Points 95 RRP $38.95 Ph 03 578 0622 www.auntsfield.co.nz

FMCG BUSINESS: THE SHOUT - FEBRUARY 2019

AMISFIELD CENTRAL OTAGO SAUVIGNON BLANC 2018 Really nice bouquet of Sauvignon Blanc with a core of quartz-like minerality then aromas of Meyer lemon and peach, apple and dried herb. Dry on the palate with flavours that reflect the nose, youthful acid line and crisp, lengthy finish. The complexity builds on the palate with each taste. Drink now and through 2023. Points 94 RRP $25.00 Ph 03 442 0556 www.amisfield.co.nz

CLOS MARGUERITE MARLBOROUGH SAUVIGNON BLANC 2018 Lovely bouquet of Sauvignon Blanc varietal, distinctive and a little different with aromas suggesting a merge between Old World and New World styles. This shows more acutely on the palate with flavours and textures of minerality and gentle herbaceousness with a fruityness that is not too forward or intense. Lovely satin texture with abundant acidity and even, persistent flavour. Well made and lengthy on the finish. Drink now and through 2022. Points 94 RRP $29.00 Ph 021 415 692 www.closmarguerite. co.nz

AUNTSFIELD SV SOUTHERN VALLEYS MARLBOROUGH SAUVIGNON BLANC 2018 Seductive and alluring bouquet of Sauvignon Blanc with softer fruit spice layers woven between suggestions of lemon and sweet grapefruit, apple, mineral and fresh lychee. Crisp, dry, packed with flavour and texture. Notable acidity well balanced against the ripeness of fruit and gentle fruit spice moments. Lengthy and quite complex finish. Drink now and through 2022. Points 93 RRP $24.95 Ph 03 578 0622 www.auntsfield.co.nz

[ tasting notes ]

DOMAIN ROAD VINEYARD BANNOCKBURN CENTRAL OTAGO SAUVIGNON BLANC 2017 Very distinctive bouquet with a herbaceous core followed by aromas of lemon and grapefruit, some gentle tropical fruit notes and lavender. Dry on the palate with flavours that reflect the nose, plenty of acidity minerality, silky texture and lengthy finish. Drink now and through 2022. Points 92 RRP $23.00 Ph 03 445 4244 www.domainroad. co.nz

AKARUA ‘PISA’ CENTRAL OTAGO SAUVIGNON BLANC 2018 Distinctive bouquet with aromas of sweet herb and citrus, apple and core of minerality. A whisper of dried herb. Fruity on the palate with a core of red apple, white peach and citrus flavours. The minerality and sweet herb returns. Plenty of acidity, a decent length and finish. Drink now and through 2021. Points 92 RRP $29.00 Ph 03 445 0897 www.akarua.com

HUNTER’S JANE HUNTER MARLBOROUGH SAUVIGNON BLANC 2018 Attractive bouquet of Sauvignon Blanc with a sweet floral note and ripe yellow stone fruit, sweet lemon and whispers of tropical fruits. More herbaceous on the palate with plenty of acidity and freshness. Flavours of peach, Meyer lemon, grapefruit and apple then emerge. Balanced and well made. Drink now and through 2020. Points 91 RRP $19.90 Ph 03 572 8489 www.hunters.co.nz

NOBODY’S HERO BY FRAMINGHAM MARLBOROUGH SAUVIGNON BLANC 2017 Varietal, floral, fruity, clean, refreshing and safe bouquet of Sauvignon Blanc. Flavours and textures of citrus and apple, flowers and soft white spices; a core of minerality adds a layer of complexity and charm. Lengthy finish, well made, and perfectly balanced. Drink now and through 2020. Points 91 RRP $19.99 Ph 03 572 8884 www.framingham. co.nz

HARWOOD HALL MARLBOROUGH SAUVIGNON BLANC 2018 No mistaking the bouquet of Sauvignon Blanc here - aromas of dry stone and mineral salts, green apple, red apple and grapefruit, some fresh herb and bell-pepper notes. Balanced, even, refreshingly crisp, fruity and a dry finish. The complete package in this wine, balanced and well made. Drink now and through 2021. Points 91 RRP $18.99 Ph 09 810 93333 www.harwoodhall. co.nz

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

FMCG BUSINESS: THE SHOUT - FEBRUARY 2019

LITTLE CREATURES OPENS NZ BREWERY

FMCG BUSINESS: THE SHOUT - FEBRUARY 2019

[ beer feature ] BEER LOVERS rejoice! Pioneering craft beer brand Little Creatures has spread its cherubic wings to land in Hobsonville Point’s sun-drenched Catalina Bay, where it opened its first New Zealand brewery in early February, 2019. Housed in an historic seaplane hangar that overlooks the Hauraki Gulf, Little Creatures will quench thirsts with an extensive range of craft beers and three onsite dining options. The brewery kicked things off with a launch extravaganza on Waitangi Day, February 6th, with live music, entertainment and many more curious surprises. “Little Creatures is all about its connection with the community and we truly want this brewery to feel like a home away from home for Hobsonville Point locals and visitors alike,” explains Mat Tolhurst, Lion Hospitality Director. “Embodying the quirks and eccentricities the brand is loved for, this brewery is the perfect spot to bring the family and enjoy a craft beer and meal by the water.” Head Brewer Udo Van Deventer, will oversee brewery operations as well as the comprehensive range of beer on offer. Little Creatures favourites like Pale Ale and Pilsner will be on the menu alongside new additions to the New Zealand market, Dog Days and Rogers, as well as seasonal variations. “We’ll have a special limited release beer for launch and then as we move into the colder months, we’ll introduce Amber Ales and beers best suited to winter,” Van Deventer says. “We’ll also be constantly talking to locals and tailoring the menu to suit what they want to drink.” Brewery goers can choose from a bevy of food options, anchored by Little Creatures’ menu featuring wood fired pizzas, snacks, shared plates and hearty meals - think Natural Rock Oysters, Buttermilk Fried Chicken Sliders and Lamb Shank Pie . Two additional dining options are located inside the brewery - Salty’s, serving up premium

seafood dishes including a variety of fish & chips and seafood delights, and Kittyhawk, a café bistro, which will offer an all-day dining menu, coffee and extensive range of fine wine and cocktails in an intimate environment. Ignite Architects spearheaded the design of the warm and welcoming brewery, which is filled with nostalgic design elements that nod to the history of the almighty Sunderland Hangar. Built to house TEAL’s giant Seaplanes in 1939, the hangar’s original 9m tall doors can be spotted behind the main bar. KittyHawk’s vibe is that of an officers’ mess where mechanics and pilots would enjoy a cold one after-hours, while Salty’s bar is made from the hangar’s original timber purlins. The hangar’s concrete floor has been retained, proudly showing off its cracks, imperfections and heritage. On top of all this, there will be an epic play area for the kids with a fort and sandpit. Little Creatures Brewery is located at 3 Boundary Road Hobsonville Point. For more information, visit www.littlecreatures.co.nz.

Did you know…?

Lion can trace its roots in New Zealand back to 1840. It is the country’s leading alcohol beverage company and employs around 1,200 people across its head office and The Pride in Auckland, Speight’s, Harrington’s, The Fermentist, Emerson’s and Panhead breweries, the Wither Hills winery and its Liquor King stores.

About Little Creatures Little Creatures was originally brewed in Australia in 2000 by a bunch of mates who loved hoppy pale ales, so decided to brew one themselves. A huge shed (and former crocodile farm) on the water’s edge in Fremantle was to become the home of this beer and the birthplace of Little Creatures Brewing Co. It has since grown to the most successful craft brewery in Australia and is now brewed in Melbourne, Hong Kong, Singapore and with NZ, San Francisco and London venues opening soon. Little Creatures gets its name from the live yeast cultures present in the beer – affectionately known by brewers as ‘Little Creatures’, which is what gives the pale ale its distinctive cloudy appearance and unique flavour.

FMCG BUSINESS: THE SHOUT - FEBRUARY 2019

DARK & DELICIOUS

He is a Wellingtonian who does not drink coffee and a man with literally no sweet tooth. However, beer writer Neil Miller takes on the challenge of charting and explaining the rise of craft beers made with coffee and chocolate.

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

I TRIED my first Kiwi coffee beer around 15 years ago at the sadly now defunct Mac’s Waterfront Brewery in Wellington. At the time, it was quite shocking. I had tried a lot of beers and read many books even by that point, but nothing had ever really suggested that putting beer and coffee together was a good idea. When mentioned at all in the discourse, coffee was generally what you had after a beer or two too many the night before. At first, I was suspicious. It was 7am and brewer Colin Paige assured me that the brewing kettle bubbling away contained a porous bag of coffee beans. This could well have been a windup – Paige is Irish after all. However, he assured me the beans were from the first ever Mojo roastery about a kilometre away. I looked into the dark brewing liquor and indeed there was a bag – and the unmistakeable aroma of fresh, hot coffee. Paige then provided me with the best explanation for coffee beer that I have heard to this day. Here is a paraphrase – “Brewers, coffee roasters and baristas are linked. Brewers start work early with 6am sometimes being a sleep in. Obviously, they need coffee and quickly build up a relationship with their local coffee outlet. Conversely, roasters and baristas spend all day

FMCG BUSINESS: THE SHOUT - FEBRUARY 2019

in a hot atmosphere serving desperate people the coffee they need not to fall asleep in the next endless strategy meeting. At the end of the shift, they want a cold beer. Here, the two groups got talking and the idea of a coffee beer was born.” Sadly, my records do not contain the name of this pioneer beer. It was limited edition and perhaps ahead of its time. Today, beers made with coffee and now chocolate are relatively common on the shelves and in the results of the Brewer’s Guild New Zealand Beer Awards. It was not always the case. In his fantastic book Man Walks into a Pub: A sociable history of beer author Pete Brown notes that when coffee reached England in 1650 pubs and coffee houses were fierce rivals for customers. The same thing happened when chocolate arrived in 1657. They were enemies – not soul mates. That is not to say that brewers have not been interested in chocolate and coffee flavours. A number of darker speciality malts have long provided similar flavours and aromas. In the last 20 years, brewers have experimented then embraced adding the actual chocolate and coffee into beers. Most breweries use the cacao nibs in chocolate beers and whole roasted beans for coffee beers.

[ beer feature ] FIVE OF THE BEST

The Oxford Companion to Beer notes “used well, various forms can pleasant notes to porters and stouts, but brewers have added chocolate to many other beer styles with varying success.” There has been success in cooking with these beers though. Paul Mercurio celebrity chef, dancer and beer fan – uses chocolate in two recipes in his book Cooking with Beer. There is chocolate chili ice cream, which uses the initially implausible but ultimately popular combination of dark porter, sweet chocolate and hot chili. He also makes decadent chocolate stout brownies which are virtually guaranteed as a first date success. As an aside, Mercurio also splashes some pale ale into his scrambled eggs. The results are amazing. I know because he cooked them live and I got picked out of the audience to try them. For New Zealand Mercurio recommends Epic Pale Ale, while in Australia he patriotically picks the (excellent) Little Creatures Pale Ale. Anyway, back to chocolate and coffee beers.

Here are five of the best in New Zealand which should be found in most (if not all) stores: Behemoth Triple Chocolate Milk Stout – A silky and sultry brew infused with chocolate malt, Dutch cocoa powder, cocoa nibs and vanilla. It is basically a combination of morning tea and midnight dessert in a single glass. It won a Gold Medal at the 2018 Beer Awards. Epic Coffee and Fig Stout – Brewer Luke Nicholas is famous for his outrageous and arrogant use of excessive amounts of hops. I adore him for that. However, when he puts his mind to it he can make dark beer infused with coffee and bathed in figs. While I would rather catch on fire than have another one, other critics have been far more positive pointing to this imperial oatmeal stout’s use of Brazilian Toffee Coffee Beans from L’Affare, and notes of coconut and berries. Renaissance Craftsman – Also using oatmeal and cocoa nibs (albeit doing it earlier than Epic), Craftsman has been described as black with a tan head, notes of mediumroasted coffee, dark chocolate, burnt toast, caramel, vanilla and stonefruit.

8Wired Flat White – This stout is made with coffee, lactose and vanilla beans. It is on the slighter sweeter side of the flavour scale, but with lashings of espresso and milk chocolate notes. Urbanaut Finnieston Chocolate Porter – Brewed with cacao husks and the fermenter loaded with cacao nibs from the Wellington Chocolate Factory, this produces a rich dark chocolate flavour in a robust porter. Other flavours include vanilla and, surprisingly, tobacco. This one will be the hardest to get on the list but is well worth the effort. Through this column I have been a long time supporter of beer and food matching. Frankly, we should be eating when we drink. So here is perhaps the simplest combination of all time. Pour a pint of chocolate or coffee beer into a large glass, about 75% of the way to the top. Then add a scoop of artisan vanilla ice cream (I’d recommend Kohu Road or Kapiti). The result is a beer cocktail known as a “spider” or a “float”. My work here is done.

FMCG BUSINESS: THE SHOUT - FEBRUARY 2019

FMCG Business February 2019

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