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December/January 2019 – Volume 5 – No 11
PLUS! HEALTHY SNACKS n BBQ TIME n SEASONAL MARKETING n EVENTS NEW ZEALAND’S LARGEST FMCG AUDIENCE
contents
Dec/Jan 2019
Up Front
The Shout
4
Editor’s note
3
Editor’s note
6
Industry news
4
Industry news and insights
10 Gear New technology for work, rest and play
7 Entries open for world’s oldest international brewing awards
Category Insights
8 In-Cider Knowledge The Shout celebrated with the 2018 NZ Cider and Fruit Wine Awards winners in Nelson
16
BBQ PRODUCTS
22
HEALTHY SNACKS
Regulars 12 Rise of the DIFM Christmas Lew Bentley’s notes from the retail frontline
10 Ciderology 101 Cider can be surprisingly varied, finds John Oszajca.
14
12 Nielsen The importance of price in the specialist liquor channel
14 Buy NZ Made Seasonal Marketing
14 All About Aromatics Tasting notes from Cameron Douglas MS
15 Best in season Fresh produce
17 Wine-down with Aromatherapy Caro Jensen and Emily Camblin from Sip NZ share their guide to appreciating aromatic wines.
25 What’s Hot New products in store
Good Business 26
Industry news
27
Easter updates from Cadbury
28 Legal advice Net Neutrality
16
29 How to be good Coca-Cola’s initiatives for local communities and employees
Events 30 FGC Conference Highlights FGC Chief Executive Katherine Rich sums up the event 32
Events Calendar
32
NZ Cheese Awards 2019
35 Out & About Our people - spotted at events
14 FMCG BUSINESS - DECEMBER/JANUARY 2019 3
Are you ready for 2019?
M
ore than 300 industry members attended the annual FGC Conference in Brisbane recently. The presentations, workshops and conversations there were truly insightful and I noted a few trends to watch in 2019. • S mall players who are agile and nimble are doing well with unique, artisan-type products. •H emp Seed products are now legal in NZ – look out for a whole raft of new ‘healthy’ products with this ingredient. • S nacking with purpose – more demand for nutritious snacks. •P remiumisation and indulgence (fancy crackers, specialty cheeses, premium ice creams etc. are in demand, especially at Christmas and New Year). •F rozen Snacks sales are up significantly since last year, and Asian-style snacks (wontons, dim sum etc) are popular. • Categories in growth also include International Products (Asian, Mexican foods etc); Carbonated Drinks; ‘Free From’ (allergy friendly) foods; as well as Dairy and Meat alternatives. • Instagrammable, Millenial-friendly, sustainable packaging design. Health and wellness, convenience and personalised solutions are global megatrends that will continue to influence our industry. Consumers all over the world have also shown significant interest in e-commerce. They embrace online shopping to address their growing need for convenience, better pricing, product assortment and ease of delivery. In Asia Pacific 43% of consumers surveyed by Nielsen are already using e-commerce platforms for home delivery of products. A recent Nielsen study* estimates that online FMCG growth will accelerate four times faster than offline sales in the next five years. Retailers need to understand the success drivers for e-commerce and consider upgrading their technology and infrastructure accordingly. Our team is now looking forward to a short break over summer. Our e-news will resume in January and your next issue of FMCG Business will arrive in early February 2019. Meanwhile, keep an eye out for news and updates on Instagram, Facebook, Twitter and www.fmcgbusiness.co.nz We’d like to thank our readers, advertisers and industry experts for their ongoing support and wish you all happy holidays, Merry Christmas and a prosperous New Year! *Future Opportunities in FMCG E-commerce study
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Tamara Rubanowski trubanowski@intermedianz.co.nz www.fmcgbusiness.co.nz
ON THE COVER ABE’s Bagels have exciting new packaging! Find out more about their brand rejuvenation on pg 8.
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FMCG BUSINESS - DECEMBER/JANUARY 2019
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JOIN US ON OUR SUSTAINABILITY JOURNEY DISCOVER MORE AT BEEKIST.CO.NZ BEEKIST and T&G are registered trade marks of T&G Global Limited. Kumato is a registered trademark of the Syngenta Group.
[ news ]
Country of Origin of Food Act gives shoppers more clarity NZ shoppers will finally be able to identify where all their fruit and vege come from after the Consumers’ Right to Know (Country of Origin of Food) Act passed its third reading in parliament. Consumer NZ Head of Research Jessica Wilson said the law change was a much-needed first step towards better country-of-origin labelling. “Consumers increasingly want to know where their food comes from so they can make informed choices about what they buy. Our research has found strong support for mandatory labelling with seven out of 10 consumers backing it,” she said. The law change will mean fresh or frozen fruits, vegetables, meats (including ham and bacon), fish and seafood will be required to display their country of origin. Fines of up to $30,000 will apply for failure to comply with the rules. Labelling requirements will be set in a consumer information standard, which will apply to fresh produce six months after it’s issued and to frozen produce 18 months after. Wilson said the Minister of Commerce and Consumer Affairs Kris Faafoi also had the power to extend the standard to require labelling of other foods. “We’ll be pushing for that to happen. At a minimum, all singleingredient foods should be required to display a country-of-origin label,” she said. Consumer NZ’s research showed 65% of shoppers looked for labelling information when buying fresh fruit but less than a third (32%) always found it. Even fewer (29%) always found labelling information when buying fresh vegetables.
New CEO for Unilever Unilever CEO Paul Polman has since 2014 and has been on the decided to retire from the company. company’s Leadership Executive Alan Jope, currently President, since 2011. He has an excellent Beauty & Personal Care, has been track record of leading Unilever’s appointed to the position, effective business in both developed and 1 January 2019, with Polman emerging markets, having run the supporting the transition process company’s North Asia business for during the first half of the year. four years, served as President, Polman has been Unilever CEO Russia, Africa & Middle East, and for over 10 years and has worked spent over a decade in senior in the consumer goods industry Foods, Home Care and Personal for almost four decades. During his Care roles for Unilever US. Alan Jope will be Unilever’s new CEO, effective 1 January 2019. tenure, the company has delivered Polman said: “I congratulate consistent top and bottom line Alan on his appointment and growth ahead of its markets. Its focus on successfully pioneering a look forward to working with him on the transition. Having worked new model of sustainable growth has served the needs of its many closely with Alan for many years, I am highly confident that under stakeholders and created excellent returns for its shareholders, his leadership, Unilever will prosper long into the future. His delivering a Total Shareholder Return of 290% over that period. appointment demonstrates the strength of Unilever’s succession Jope has led Beauty & Personal Care, Unilever’s largest Division, planning and talent pipeline.”
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[ cover story ]
Bold new look for ABE’s Bagels After 22 years of history and owning 95% of the market ABE’S has been a huge success. “Now, with a planned expansion into the Australian market, where only 6.6% of households eat bagels, it was the right time to put our brand under the microscope and evolve the way we look, feel and act,” says ABE’S Bagels Marketing Manager Melanie Kyle. “Our ambition is to be the best and most loved bagel in the hole world, which is a ballsy ambition. To do this we need to be bold. Markets change so rapidly and we need to stay ahead of the competition,” says Kyle. “Our core objective was about owning a unique position and attitude. We have updated the packaging to match our ambition. We have gone much bolder with our packaging and in our tone of voice, which has an element of humour. We believe the packaging will be much more eye -catching on shelf.” “Customers can be assured the bagels will still have the same great taste and texture; we are not changing the recipe in any way.” “The new packaging will hit stores in November, and we are excited to be working on a campaign to support the brand rejuvenation, which will launch in the New Year.” The project will also include crisps and multipacks, which will also be updated with the bold new look in 2019. Kyle says: “We know ABE’S Bagels drive store growth, consumers
that buy ABE’S bagels also spend more in store buying cream cheese, tomatoes, avocados, salmon etc. ABE’S adds significant incremental value to the category. ABE’S also has very high brand loyalty at 73%. 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.”
o
Do you make or sell food?
YOUR BUSINESS MAY NEED TO BE REGISTERED FOR THE FOOD ACT 2014 It’s easy. To find the food rules that apply to you, visit www.mpi.govt.nz/foodact For more information, contact New Zealand Food Safety at: foodactinfo@mpi.co.nz or phone 0800 00 83 33.
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[ news ]
Global C-store brand arrives in NZ One of the world’s largest convenience store franchise brands has arrived in Auckland and has plans to expand around New Zealand. Pamma Retail Group (PRG) has opened its first Circle K store in Cook St in Auckland’s CBD. Three more are under construction in Newmarket, Chancery, and Morningside. PRG holds the franchise rights for New Zealand. Site development Director Iqubal Basra said Circle K’s network includes more than 16,000 stores in 25 countries and regions around the globe. “Circle K has become a recognised leader in the convenience industry due to its global scale, strategic locations, easy store lay-outs, exclusive shelf products, friendly customer service, and compliance with established international standards for health and safety,” Basra said. “Our directors have a lot of experience in supermarket and convenience stores. We understand this business from the ground up.” PRG is the umbrella entity for a network of companies that imports, distributes and fits retail store fittings and equipment; offers wholesale procurement of retail goods, and builds convenience stores for others and implements distribution models and processes. The Group has offices in Shanghai, Australia and New Zealand. Circle K has its own products and label lines, but it also features a QSR – a quick-service restaurant in-store where people can grab great coffee, hot dogs, and fill their own drinks.
Globally, Circle K stores are either standalone or are co-branded with fuel sites such as Mobil and BP; PRG will also be considering future co-branding opportunities in fuel. Circle K is a wholly owned subsidiary of Alimentation Couche-Tard, the leader in the Canadian convenience store industry.
Leaders. Innovators. Disruptors. Movers. Shakers.
We put the spotlight on sought after FMCG talent.
Lara Devereux Sales & Marketing 09 300 6877
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Chris Palmer Interim Talent 09 300 6872
Alistair Comyn IT & Projects 09 300 6793
Let us connect your business to the exceptional game changing talent transforming the FMCG world. Talk to our FMCG recruitment specialists. www.convergencepartners.co.nz FMCG BUSINESS - DECEMBER/JANUARY 2019 9
[ gear ]
Panasonic FZ950U OLED TV
Pat Pilcher’s monthly round up of all the tech worth knowing about, for work, rest and play.
OLED TVs offer some huge advantages over their LCD siblings. For a start, on screen colours are super vivid. Because on-screen whites are also brilliantly bright while blacks are inky deep, the contrast levels available from an OLED TV are unbeatable. These super high contrast levels also help deliver pin-sharp ultra HD video. Equally importantly, on screen motion is also silky smooth, adding a distinctly cinematic feel to video. Throw in some smart TV features like Netflix and Lightbox and there’s plenty of reasons to like Panasonic’s FZ950 OLED TV. RRP $4,878 https://www.panasonic.com/nz/consumer/televisions/oled-tvs.html
Chromecast If you’re looking for an easy way to get photos and stream videos (or even play games) onto the telly, from a PC or smartphone without breaking the bank, Google has got you covered. Their new third generation Chromecast plugs into a spare HDMI socket on your TV, allowing you to wirelessly stream content onto the big screen. It’ll transform your TV into a digital photo frame and can also stream tunes from Google Music. RRP $69.99 https://store.google.com/product/chromecast
Oppo R17 Pro Finished in what Oppo call the “fog gradient colour scheme”, the R17 Pro has a striking design that sees its chassis shimmer from blue to pink. Three rear cameras provide impressive photos, including an ultra-night mode for shooting stunning night time snaps. Rounding things out is an under-screen fingerprint scanner and twin batteries that can go from flat to fully charged in just half an hour. RRP $999 https://www.oppo.com/nz/smartphone-r17-pro/
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[ gear ]
Dyson Pure Cool Pure cool is an apt name for Dyson’s new air purifier. It can sense dust, pollen, volatile organic compounds and other indoor air pollutants and filter them out while delivering a stream of fresh cool air. A small display provides an at a glance graph of air quality, and the Pure cool can be remotely controlled using either the bundled remote, a smartphone app or an Amazon echo. RRP $749 https://www.dyson.co.nz/products/air-quality/dysonpure-cool-advanced-technology-desk-air-purifierwhite-silver
Fitbit Charge 3 Fitness trackers need not be so bulky that they resemble custom jewellery designed by the department of corrections. Fitbit’s Charge 3 offers all the bells and whistles you’d expect from a state of the art fitness tracker including heart rate monitoring, sleep tracking and step counting, and the ability to act as a PayWave cash/credit card so you can make payments without lugging a wallet/purse out on runs. It does all this in an elegant and compact design that unobtrusively sits on your wrist. It’ll also work underwater too. RRP $299 https://www.fitbit.com/nz/charge3accessories/
Xiaomi Mi Mix 2S Made by China’s equivalent of Apple, Xiaomi is the biggest consumer electronics brand in China and now they’re in New Zealand. Their flagship handset the Mi Mix 2S eschews the bezel to deliver an stylish all screen design. Add in a top of the line Snapdragon 845 CPU, wireless charging and an elegant ceramic chassis - all for a pocket pleasing $799 and there’s a lot to like. RRP $799 https://www.mi-store.co.nz/
FMCG BUSINESS - DECEMBER/JANUARY 2019 11
RISE OF
THE DIFM CHRISTMAS Notes from the retail front line
F Lew Bentley Head of Strategy at Energi lew.bentley@energi.co.nz
or the past two years Energi has carried out research on the Christmas shopping habits of New Zealanders. We’ve found out that although Christmas is supposed to be a universal time of joy and happiness, in reality Christmas is quite polarising. ‘Santas’ are the segment that see Christmas as a favourite time and a challenge to outdo last year’s festivities. ‘Grinches’ just want it to all go away. And nearly a third of all adults are ‘Ambivalents’ or Reluctants’ who want to get through the Christmas part as easily as possible and get to the holiday. Another thing that is clear is that Christmas is a time of elevated stress. The ‘silly season’ is when everything is ‘on’. We are aiming for the hectic finishing line of work. We’re trying to sort out the holiday. We’re trying to organize what to do on the day, and how to avoid family arguments. We’re trying to entertain the kids. We’re wondering
THERE IS NOW A HOST OF OPTIONS AVAILABLE FOR PEOPLE TO BUY COMPLETE CHRISTMAS MEAL SOLUTIONS.”
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how to budget for everything. We’ve got parties to attend, presents to buy and we’ve got to get the house ready. Let alone whether it is lunch or dinner, and at home or away. This year we have seen the rise of services designed to help the stressed Christmas Ambivalents and Reluctants.
2018 is the rise of the ‘Do-it-for-me’ (DIFM) Christmas There is now a host of options available for people to buy complete Christmas meal solutions. The hamper has gone ‘pro’. These Christmas meal services have been driven by the growing alternatives to the mainstream grocery marketers; by brands such as My Food Bag, Hello Fresh and Woop. Upmarket chain Farro is also in on the game. Here’s a summary of what your money will buy you.
[ feature ] MY FOOD BAG
3 different options: •M y Classic Christmas in large (size serves 8-10+) = $329.99 Antipasto platter, ham, turkey, 2 desserts, 3 sides •M y Classic Christmas in small size (serves 4-6) = $219.99 Rolled turkey, small ham, antipasto, 3 sides, 2 desserts •M y Kiwi Christmas (serves 8-10+) = $334.99 2 legs of lamb, salmon, 3 sides, 2 desserts •A dd-on cherries, baking, cheese and honey for each option, also available as desired
HELLO FRESH
3 Box sizes starting from $26.42 per person •4 -6 people $199.95 •8 -10 people $299.95 •1 2-14 people $369.95 Each has roast chicken, ham, 2 starters, 3 sides, 2 desserts Additional cheese box for $40 Free delivery
WOOP
2 different 3-course meal options in 2 sizes •T raditional Christmas 2 canapes, ham, turkey, 4 sides, dessert 6-8 people $319, 10-12 people $389 •M odern Christmas 2 canapes, salmon, lamb, 4 sides, dessert 6-8 people $325, 10-12 people $395 Free delivery
EMMA’S FOOD BAG
5 set options and a bespoke menu •L arge menu with ham and chicken, starter, 4 sides 2 desserts (serves 10-12 = $350) •S mall menu with chicken, starter, 2 sides and dessert (serves 4-6 = $159) •S mall menu with ham, starter, 2 sides, dessert (serves 4-6 = $199) •S mall menu with lamb, starter, 2 sides, dessert (serves 4-6 = $145) •S mall vegetarian menu with nut loaf, starter, 2 sides, dessert
FARRO
Basic Christmas Kit for $329 2 starters, ham, turkey roulade, 3 sides, dessert Add-on boxes of sweets, cheese, wine and cherries
These options all sound delicious and pretty good value for money. I certainly can’t remember coming out of a Christmas feast spending less than $400! With this trend to DIFM taking place, what have the supermarkets been doing this Christmas? A quick search around local stores shows that the usual bunting is up and the Christmas categories are steadily emerging into full display.
What is different this year are the websites for Countdown and New World. Both have significantly upgraded from previous years to be more helpful for the DIY Christmas feast preparers. New World has a raft of helpful tips on how to prepare festive drinks, ham glazes, baking, BBQs and other Christmas favourites. But Countdown has upped the ante further, with Christmas planning ideas, recipes, things for the kids, gift ideas and a competition. Countdown has also launched a high production value TV commercial encouraging us to all get excited in the ‘Final Countdown’ to Christmas. Whether you love preparing your own Christmas feast, or whether you like the idea of having it delivered to you, shoppers will be the winners on the big day. As they should be. FMCG BUSINESS - DECEMBER/JANUARY 2019 13
[ Buy NZ Made ]
Seasonal Marketing
S
easonal marketing is about fishing where the fish are and when the fish are biting. Think about seasonal spending on an annual basis to complement the tried and true festive window tactics. This is what businesses who practice marketing do so that a consumer already has you top of mind when other retailers start up their seasonal marketing machine. You can do this through these ways of rewarding customers who chose you last season:
Ryan Jennings Executive Director Buy New Zealand Made www.buynz.org.nz
1. Anticipate the repurchase decision Customers who purchased last year are likely to purchase this year. Think about how you can reward them to send you a ‘likely to purchase’ signal from them in advance of the seasonal window.
kitchen, offering an ongoing reminder throughout the year of the occasion you helped them celebrate and of your generosity.
2. Give away money
Give away a taster-sized pack for your best customers who purchase before the festive window. What you say to them is critical. Say ‘I want you to try this. It’s a new product that we’re thinking about stocking.’ Whether they like it or not, you’ve just identified them as a top customer and they feel special. This works great for habitual purchase such as food and beverage products.
Giving away money is more powerful than in-store discounts because you are giving the customer a store of value that they won’t throw out. Its real goal is to act as a continuous reminder of the generosity of your business… right in their purse.
3. FREE delivery Free deliver on early-bird purchases. This spreads your operational load across a longer period of time, taking heat off fulfilment from last-minute purchases. ‘Planner-style’ shoppers will take advantage of this.
4. Give away re-usable branded packaging Give branded re-usable packaging like a chiller bag to your best customers who purchase before the festive window. This works great with perishable items because you’re helping maintain the freshness of your products throughout New Zealand’s hot summer. The packaging also sparks casual conversations between friends and family, and lastly, the packaging is stored at their home in their
CUSTOMERS WHO PURCHASED LAST YEAR ARE LIKELY TO PURCHASE THIS YEAR. THINK ABOUT HOW YOU CAN REWARD THEM.”
5. Give away miniature tasters
6. Replace selection friction with habitual purchasing Segment your first-time shoppers from last year’s festive window. Before the season’s shopping window, get in contact with them by email saying ‘Hey Julie, last year you ordered this from us, and this year we wanted to make it just as easy for you. Have a look through and make any changes you need or simply reply you’d like to repeat the order and we’ll take care of the rest.’ This is a highly powerful way to spark habitual purchasing when done in a friendly and helpful way. Of course, you’ll need to personalise each message by looking at what was ordered last year.
How can you make it even better this year? Why resort to last minute marketing when you can prevent it at the outset? It’s easier to put up Christmas decorations earlier, it is easier to send an email saying ‘don’t miss out on our Christmas sale’ and it is easier to offer your Boxing Day discounts the day before Christmas; beating every other retailer to the punch. These ‘race to the bottom’ marketing tactics might work but only until you’re at the bottom. Down there, you’ll have to look hard to find loyal customers, unless you’re looking for customers who are loyal to the cheapest. Excerpt from ‘100% Kiwi Business book’ available at businesskiwi.com.
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[ fresh produce ]
Best in season
D
ecember sees the beginning of the summer fruit season, including a huge range of apricots, peaches, plums, nectarines and cherries, which will all continue into January. All varieties of berryfruit are in full swing with plenty of strawberries, blueberries, boysenberries, blackberries and raspberries available, alongside green gooseberries which are only harvested for a few weeks each year. Sweetcorn started in late November and will be in strong supply in December and January, through until March. Tomatoes are at their peak now and customers can be easily persuaded to buy multiple pack types and varieties, to accommodate individual preferences if they are merchandised well. With hot weather, watermelon, containing over 90% water is very appealing to consumers. It has a relatively short window, being available from now until March.
Summer fruit Nothing smells more like a Kiwi Christmas than summer fruit – apricots, peaches, plums, nectarines and cherries. And in December, Hawkes Bay summer fruit is on fire. With high temperatures and lots of long dry days, along with trees in superb condition, fruit is coming off early with exceptional quality. The week leading up to Christmas looks set to be a cracker with growers under pressure to manage pickings well in order to deal with the huge flush of fruit. In January, Central Otago will serve up its sensational array of summerfruit with harvesting at an all time frantic high for orchardists there too. Storage/handling: It’s important to reset your displays to allocate good shelf space to accommodate summer fruit. Be prepared to put the effort in to grade and monitor displays, ensuring fruit is handled carefully to avoid bruising. What to look for: Choose plump, unblemished and unbruised fruit. With such a big range of varieties now available, which are better eating and with a longer shelf life, it is invaluable to take the time to learn and understand the benefits of what is on offer. To find out more, talk to your supplier or visit http://www.summerfruitnz.co.nz/
Cherries An absolute essential in December are cherries. Cherries are so unique in flavour and growing the perfect cherry does not come easy – it’s risky, tough and orchardists go to great lengths to produce the perfect crop, something that is only achieved from the knowledge and intuition of generations of hardworking orchardists. Being in the Southern Hemisphere, we are lucky enough to have them in season in summer – and no Christmas table is complete in New Zealand without them! Storage/handling: Cherries are a highly seasonal commodity and they need to be fresh and featured, this is of absolute utmost importance. Stock rotation is also crucial. Store at 4°C before displaying on your shelves and check cartons often to ensure quality is maintained. What to look for: Cherries must be ripe when picked because they do not continue ripening once harvested. Look for fruit with firm and glossy skin. Avoid those that are soft or have wrinkles.
RESET YOUR DISPLAYS TO ALLOCATE GOOD SHELF SPACE TO ACCOMMODATE SUMMER FRUIT.”
United Fresh has over 27 years’ experience supporting and uniting the pan-produce industry, providing leadership across the entire value chain. For further information or to become a member of United Fresh, visit www.unitedfresh.co.nz. Join us on Linkedin FMCG BUSINESS - DECEMBER/JANUARY 2019 15
IT’S BBQ TIME
A
fter months of seemingly endless cold, wet weather, it is summer at last; and along with warm temperatures, blue skies, the cheerful chirp of cicadas, and sparkling pools and seas, few things are as evocative of summer as the smoky delights of a BBQ. The simple pleasures of outdoor dining – casual, cool attire; sitting under blue or starry skies; relaxed conversations with family and friends; and those particular tastes and smells of the BBQ, are pleasures we all cherish. In New Zealand, with our equable summer climate and the natural beauties of the landscape, we are particularly blessed. We are also blessed with some of the best quality BBQ foods in the world.
Big year for Angel Bay Angel Bay started creating home-style, part-cooked burger patties in 1997. It has since grown to become an established brand in global markets and is enjoyed in restaurants, cafes and homes around the world. Made in Dunedin, the range is based on a home-style recipe helping consumers create gourmet burgers at home. ANZCO Foods Key Account Manager, Nicki Fraser, says beef/lamb, onions and
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breadcrumbs make up the foundation of the recipe, resulting in “delicious meal solutions that are chunky in texture, authentic in flavour and perfect for the BBQ this summer. Along with the superb taste and premium quality, the convenience of a part-cooked, frozen product has been a key driver in the brand’s success.” Fraser says 2018 has been a big year for Angel Bay. “We focused on growing the fan base through food shows and in-store samplings. We know that once consumers taste the product, they’ll be hooked. We also invested in two multi-media campaigns to drive brand awareness and focused on increasing our ranging; resulting in excellent growth,” she says. “We’re currently growing at 14.9%, well ahead of the total frozen beef category at 3.8% and our Super Gourmet and Premium Angus skus now hold the no. 1 and 2 positions in the category.”* Fraser says the addition of two new products is also helping drive growth leading into the busiest season. “We launched Gourmet Lamb Patties with great success in May and we’ve also just released a limited-edition two-pack of Wagyu Beef Patties. They’re a premium product that is beautifully packaged and super succulent – perfect for the customer who’s looking for something easy, but a bit special,” she said. *Source: IRI YTD dollars growth data
[ category insights ] Supreme Saussies New World Te Rapa in Hamilton and Westmere Butchery in Auckland took out the top award at the 2018 Devro Great New Zealand Sausage Competition. The judges couldn’t decide between Westmere Butchery’s beef and mushroom sausage and an Angus beef sausage from New World Te Rapa, instead crowning them joint winners of the Supreme Award. “We knocked it out of the park with our Angus Beef Sausage,” says New World Te Rapa owner Chris Grace, “and we couldn’t be more chuffed.” Virtually every New World, has an in-store butchery team, who pride themselves on delivering the absolute best day in, day out. The fact that so many stores have won nine awards in the Devro Great New Zealand Sausage Competition, is independent proof of the superb standard customers have come to expect from these stores at the heart of every New Zealand community. David Stewart, GM Merchandise Foodstuffs North Island was excited with the news that New World had topped the pool. “It’s simply down to
TOP TIPS FOR SAUSSIES ON THE BBQ 1. Give the sausages a minute or two over high heat to brown them. 2. After a minute or so on both sides, turn the heat down and arrange your sausages as far from the heat source as possible or close the lid if you have one. Basically, you are letting the BBQ roast the meat. 3. The sausages will cook in 10 to 15 minutes depending on their thickness. 4. If you happen to have one, use a meat thermometer and remove the meat from the BBQ once they reach an interior temperature of around 70 degrees.
understanding what customers want, which is flavoursome sausages, freshly made from the best ingredients,” he said. Other winners from New World stores included: • Gold: New World Stonefields, Smokey Chicken, Coriander & Garlic • Silver: New World Stonefields, Chicken, Coriander, Garlic & Mild Chilli
Experience the premium taste and convenience of
Angel Bay Gourmet Patties Angel Bay brings you a range of New Zealand-made, homestyle products that are mouth-wateringly good and packed full of flavour. With gourmet burger popularity soaring, Angel Bay has released two new products that are sure to be a hit this Summer. Customers will love these tasty new options from a trusted brand: Gourmet Lamb Patties for a twist on family burger night or a convenient two-pack of succulent Wagyu Beef Patties for customers seeking a premium product for a treat or special occasion.
ANGELBAY.CO.NZ
[ category insights ] • Bronze: New World Greenmeadows, Pork Flavoured • Silver: New World Stanmore, Italian Pork • Gold: New World Stanmore, Roast Beef, Horseradish & Beetroot • Silver: New World Greenmeadows, Beef, Truffle & Parmesan • Bronze: New World Bishopdale, Pork Breakfast • Bronze: New World Havelock North, Pork & Paua
remain paramount with each Flexitari-yum product going through rigorous testing prior to being given the go-ahead. “If someone picks up one of our Flexitari-yum sausages over a traditional sausage, we don’t want them to be disappointed,” said Heller. “To date, sales and feedback about the new range have been largely positive with many consumers commenting about how surprisingly tasty the products are. Others are just excited to have a solid alternative to a full meat product. So, while the rise of flexitarian eating may not be for everyone, thus far, giving consumers the option has proved a win for Hellers,” he concluded.
100% plant-based mince for vegan burgers
HELLERS HAS DEVELOPED A NEW FLEXITARIYUM RANGE OF SMALLGOODS, WITH MORE VEGETABLES AND BOOSTED HEALTH BENEFITS.”
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Hellers’ Flexitari-yum a winner Consumers’ food tastes never stand still for long – even when it comes to BBQs. And there’s no doubt about it: much of the world is becoming increasingly aware of the impact excessive meat consumption can have on health and the environment. Though it may be tempting to dismiss such concerns as a health fad or passing trend, after receiving multiple enquiries from consumers at food shows around the country, Hellers has developed a new Flexitari-yum range of smallgoods, with more vegetables and boosted health benefits. Brand Manager Brydon Heller says: “This is not a trend – it’s a wellness movement and we have to acknowledge and respond to it. “The range includes: sausages, burger patties and meatballs containing 50-55% meat, giving consumers a healthier, balanced new option. The remaining ingredients are made up of a delicious blend of vegetables and superfoods like quinoa, miso, kale, spinach, plus herbs and spices,” Heller said. As with all Hellers’ goods, taste and flavour
FMCG BUSINESS - DECEMBER/JANUARY 2019
Vegan visionary Funky Fields has launched its plant-based mince alternative, Minced, in New Zealand. It’s the first time a vegan option has been offered in the meat aisle at Countdown supermarkets nationwide, giving customers the chance to try the plant-based megatrend that is taking the world by storm. Formulated to taste like its meat counterpart, Minced has the same protein content of beef when cooked (18%), and offers the opportunity to enjoy classic recipes such as Burgers with a vegan twist. Made from natural ingredients, Minced contains soya and wheat protein, beetroot, mushrooms, tomato and coconut oil. Minced will be available at Countdown supermarkets nationwide for $10 (400g). Vegan, vegetarianism and flexitarianism, are growing trends in New Zealand. Roy Morgan research recently indicated that more than one in ten Kiwis say that they are always or often vegetarian. Countdown has seen more than 30% growth in demand for vegan and vegetarian chilled food. Alton Gullery, Countdown’s Head of Meat, says Kiwis are choosing to be more healthy and a raft
[ category insights ] of different reasons are driving a move towards including more plant-based meals - from sustainability and the environment, to concerns about animal welfare and general diet and health.
Summer inspiration with Meadow Mushrooms
MEADOW MUSHROOMS HAVE LAUNCHED A NEW SUMMER CAMPAIGN THAT WILL FEATURE INSPIRATIONAL, BBQ-FRIENDLY RECIPES.”
Meadow Mushrooms new ‘summer inspiration’ mushroom prepacks are now available in stores around the country. Created using crowd-sourced design and themed around the kiwi barbeque, the producer plans to encourage shoppers to pick up a pack of mushrooms for the barbeque in the same way they do a lettuce or a pack of sausages this season, and get more kiwi mushrooms on the grill. Cited as the ultimate natural alternative to processed plant proteins or meats, fungi are a superfood making them a great choice for those reducing meat and for those wanting more nutrition in their diet. Naturally low in fat, cholesterol-free, sugar-free, and gluten-free, while also providing many important vitamins and minerals, including B vitamins and selenium, mushrooms make it easy to prepare a delicious summertime meal that delivers goodness in every serve. To support the launch, Meadow Mushrooms have launched a new Summer campaign that will feature inspirational, BBQ-friendly recipes for fajitas, burgers, salads and kebabs. Plus their website is packed with ‘top tips’ for the ultimate barbeque, recipe inspiration from Pinterest and
Source: NIELSEN SCANTRACK Total Supermarkets - MAT w/e 04/11/2018 Val Sales
Val % Chg YA
Frozen Poultry
125,942,716
-0.2%
Total Vacuum Packed Fish and Seafood
60,098,273
18.0%
Vacuum Packed Fish
58,158,556
18.9%
Vacuum Packed Shellfish
1,877,385
-1.6%
62,332
-18.8%
Total Frozen Convenience Foods
140,007,053
12.5%
Frozen Meat
23,537,597
6.3%
Frozen Party Snack
20,032,333
56.0%
Frozen Sausage Rolls & Savouries
19,249,686
7.4%
Prepacked Smallgoods
404,582,298
4.2%
Prepacked Bacon
146,377,559
-0.2%
Prepacked Sausages/Sausage Meat
111,858,529
12.7%
Total Frozen Fish
85,972,877
3.0%
Frozen Other Fish
46,743,061
6.6%
Frozen Prawns
26,655,056
8.0%
Frozen Fish Fillets
33,981,866
0.4%
Vacuum Packed Other Seafood
other curated recipes to help hosts feed any hungry guests. Mushrooms are quick, easy and deliciously versatile. You could tuck into summer-inspired Divine Mushroom, Halloumi & Bacon Kebabs; revive your palate with a Refreshing Vietnamese Mushroom Salad; whip up some super quick barbeque Mushroom & Capsicum Fajitas; or feast on a Crispy Mushroom & Cheese Katsu Burger. It’s simple with mushrooms! Meadow Mushrooms are the ultimate summer go-to ingredient, with packs featuring icons of the kiwi-summer and themes of Barbeque, Kebab, Salad and Burger, who won’t want to be armed with a pack of mushrooms this barbeque season! #SummerDelicious Visit www.meadowmushrooms.co.nz for more.
The FMCG Business team endeavours to produce a monthly snapshot of category news and highlights, based on information from participating clients, plus a table of Nielsen data available at time of print. If you wish to showcase your products in upcoming category reports, please email jbremner@intermedianz.co.nz 20
FMCG BUSINESS - DECEMBER/JANUARY 2019
Discover more simple summer mushroom recipe ideas at a supermarket near you.
#Sum umm um m me m er er Delicious c cious
HEALTHY SNACKS
T
he dictum that ‘We are what we eat’ has been spreading around the world for a number of years now. As the late Apple billionaire Steve Jobs put it in his grim final essay: “Eat your food as your medicine, otherwise you have to eat medicine as your food.” Fortunately, food science and human ingenuity have come to the rescue to produce a wide range of new snacks that are both tasty and nutritious. New Zealanders will find a wide variety of such delectable and healthy treats this summer.
Pure delish Pure delish has been hand-making cereals, snack bars, biscuits and slabs for well over a decade. “We’re
22
FMCG BUSINESS - DECEMBER/JANUARY 2019
renowned for being innovative, category-challenging, healthy and – above all delicious tasting,” says Managing Director and owner of pure delish, Kaz Staples. The pure delish journey started with the creation of the first super-premium muesli in New Zealand and then the subsequent introduction of superpremium products to the muesli bar/lunchbox and biscuit categories. Along with bringing premiumisation to traditional categories, pure delish has also been instrumental in bringing foods that are allergy friendly and health focused to the mainstream supermarket aisles. “While the top priority is always taste when developing new products, we also try and ensure our products tick other boxes for consumers, like being free from grains, gluten, dairy, with low sugars or being vegan friendly,” said Staples. “Consumers are increasingly health focused – they want to know what ingredients are being used, where they are from and the nutritional value of the products they purchase. At pure delish, our priority has always been making food that is as minimally processed as possible, using only the best quality real ingredients, providing our customers with the best nutrition and experience from our products.” “At pure delish we have noticed a growing trend for healthy snacks and many of our products have been well-positioned to tap into this. As expected, there has been good
[ category insights ] growth in sales of our snack bar and biscuit ranges, but we have also seen a trend with customers using many of our cereals for snacking.” The company estimates that around 50% of its customers were actually eating pure delish cereals as snacks – mid-morning/afternoon, or even after dinner. “Because pure delish cereals are so high in nuts and seeds, they make the perfect healthy snack. A small portion will keep people feeling fuller for longer and the nuts and seeds provide great nutrition,” commented Staples. With this in mind, pure delish has just launched a new Pecan Ginger and Coconut Nograin-ola. “Grainfree, naturally gluten, dairy and egg free, it is packed full of nuts and seeds and lightly spiced with ginger and vanilla bean – a delicious anytime snack or densely nutritious breakfast option,” she said. “With lots of exciting new NPD on the horizon, pure delish is confident the healthy snacks market will continue to grow. While we don’t rely on trends and fads when developing new products, we firmly believe a longer term view around product evolution and category innovation is the pathway to sustained success.”
Ceres Organics With consumers on-the-go and reaching for snacks to fuel their summer activities, Ceres Organics has relaunched its Raw Wholefood Bars. And as Innovation Manager Marianne Weber put it, “snacking has never looked so good. But, as they say, it’s what’s on the inside that counts.” So, Ceres has harnessed wholesome organic, wholefood ingredients and used them to their advantage. “Things like succulent figs, crunchy almonds, creamy coconut, rich cacao, spicy ginger – the list goes on – have simply been pressed together to create six exceptional bars – vegan and paleo to (hiking) boot,” Weber said. “The competitively priced and nutritious range has no added sugars, preservatives, or heat-processing – just organic raw goodness in every bite. Nature has provided us with such unique tasting ingredients
that there’s really no need to add in artificial flavours. It’s just about matching and balancing them right, something that took a lot of trials and taste tests.” And she believes Ceres Organics has hit the combinations just right: “Coconut Cacao Rough, Lemon Cheesecake, Cacao Mint, Cashew Salted Caramel, Cacao Fig Orange and Mango Turmeric Ginger – something for every taste bud.” If more of a savoury snack is called for, Ceres Organics’ popular Brown Rice Crackers are now also in multipacks. “Available in Sea Salt & Vinegar plus Sour Cream & Chives flavours, they’re made of organic brown jasmine rice and are baked – not fried, providing a healthier alternative to fried chippies in school and work lunchboxes,” Weber said.
Graze James Crisp Ltd offers consumers “more nuts for their bucks” with the Graze brand of nuts and nibbles in New World and Pak’n Save stores. “Graze is the market leader in the Packaged Nuts category in Foodstuffs with 27% value share 1 and has delivered $34M+ in value sales since launching in Foodstuffs stores in September 2015 2,” says Marketing Manager – Own Brands, Melanie Taylor. “Our large Graze bulk packs trade consumers up and provide higher basket dollar spend,” she says. “In addition, Graze offers unique bulk pack
PURE DELISH IS CONFIDENT THE HEALTHY SNACKS MARKET WILL CONTINUE TO GROW.” – KAZ STAPLES, MANAGING DIRECTOR AND OWNER
FMCG BUSINESS - DECEMBER/JANUARY 2019 23
[ category insights ] Introducing cinnamon caramel - the latest flavour from New Zealand Kettle Korn
NUTS ARE THE PERFECT, PLANTBASED HEALTHY SNACK.” – MELANIE TAYLOR, MARKETING MANAGER OWN BRANDS
products to the category such as the new Salt & Pepper Pistachios and Sweet Chilli Almonds.” Taylor says Graze has a proven range with products comprising eight of the top 10 skus in Foodstuffs.1 “Consumers can get even more nuts for their bucks with our new fruit and nut & unique flavoured bulk packs: • Graze Choc Berry Mix 400g • Graze Walnut & Goji Berry Mix 400g • Graze Salt & Pepper Pistachios 350g • Graze Sweet Chilli Almonds 425g “These unique skus are delivering incremental sales to the category,” she says. “Nuts are hot and in significant growth, being in the intersection of the three Mega trends of health, convenience and taste. The ‘snackification’ trend means that consumers are shifting away from three square meals a day. They are increasingly snacking throughout the day, looking for snacks that are healthy, providing nutrition and energy to sustain them throughout the day, but also delivering on taste. Nuts are the perfect, plant-based healthy snack to meet this trend,” Taylor concluded.
What’s naughty and nice with just a little spice? New Zealand Kettle Korn’s brand new flavour Cinnamon Caramel sprinkled with sea salt! As always, NZ Kettle Korn will settle for nothing less than a bag full of lovingly batchmade, perfectly popped goodness and after much tasting, testing and creating, the new flavour is here – just in time for Christmas. They have taken the insanely delicious Caramel Kettle Korn, added a few dashes of cinnamon and a signature sprinkle of salt to create this festive flavour. Cinnamon Caramel (RRP $3.49) is available in leading Countdowns nationwide and is the second new flavour in recent months joining savoury option, Sour Cream and Chives on the shelves. Directors Michael Howe and Trent Brock say the response has been really positive to the new flavours. “We’re incredibly excited to expand the range, especially offering two distinctly different options for all preferences – savoury or sweet,” they say. Like all NZ Kettle Korn products, both Cinnamon Caramel and Sour Cream and Chives are allergyfriendly, certified dairy, gluten, soy, GMO and peanut free and vegan friendly. New Zealand Kettle Korn is also an Eat My Lunch partner donating more than 120,000 bags to the school lunch programme to date. When you back local and buy NZ Kettle Korn products it helps them to support Kiwi kids in need. “Win, win? We think so!” says the Kettle Korn team.
1.Nielsen Data, T. Packaged Nuts, T. Foodstuffs, Value, MAT to 04.11.18 2.Nielsen Data, T. Packaged Nuts, T. Foodstuffs, Value Sales to 04.11.18
Source: NIELSEN SCANTRACK Total Supermarkets - MAT w/e 04/11/2018 Val Sales
Val % Chg YA
Snack Bars
113,616,751
-0.7%
Muesli Bars
39,677,671
1.4%
Nut Bars
34,935,353
0.3%
Baked Bars
29,958,508
-3.6%
Cereal Bars
9,045,219
-3.0%
Snack Balls
16,184,330
4.5%
Nuts
99,576,847
8.2%
Popcorn
25,106,937
4.1%
Bread Snacks
10,190,309
1.3%
Cracker Biscuits
125,242,969
7.8%
Rice Crackers
42,332,188
-2.7%
Rice Wafers/Cakes
12,096,032
3.9%
The FMCG Business team endeavours to produce a monthly snapshot of category news and highlights, based on information from participating clients, plus a table of Nielsen data available at time of print. If you wish to showcase your products in upcoming category reports, please email jbremner@intermedianz.co.nz 24
FMCG BUSINESS - DECEMBER/JANUARY 2019
Lee Kum Kee Seasoned Soy Sauce for Dumplings Lee Kum Kee Seasoned Soy Sauce for Dumplings is a delicious dipping sauce blended from the unique combination of light soy sauce, vinegar, garlic, chilli and sesame oil. Its mouth-watering savoury flavour is ideal for dipping all kinds of food, especially dumplings and Asian finger food. Perfect for summer! Contact Acton International Marketing 0800 699 090
EarthSmarts’ small soft footprints New EarthSmart Recycled Double Length 6s make smaller footprints on Earth and on-shelf. Double length means less packaging, less freight impact & less shelf space than standard length rolls. • EarthSmart wetland sponsorship • Soft Recycled paper & core • recyclable packaging recycling.kiwi.nz/softplastic earthsmart.co.nz
Tap into a world of taste in every crunch! New Harraways HARR-OS® is the unique crunchy oat bite snack from New Zealand’s oat expert! They are baked not fried, vegan friendly, made with South Island oats and contain no artificial colours or flavours. Now available in three ‘hot’ flavours at participating New World and PAK’nSAVE stores. www.harraways.co.nz enquiries@harraways.co.nz Phone: (03) 488 3073
ABE’S Bagels has a hole New Look ABE’S have taken a much bolder approach to their packaging. The new packaging will hit shelves in November, with a brand campaign to support the rejuvenation starting in the New Year. Customers can be assured the bagels will still have the same great taste and texture. Contact ABE’S Bagels customer services on 09 527 3736. abes.co.nz
Give the gift of glowing skin Glow Labs treat yourself pack features five mini sizes of their most popular skincare products; Crème Cleanser, Facial Serum, Facial Moisturiser, Night Cream and Body Lotion. Natural skincare that works provides the perfect gift idea this Christmas. Available from your local supermarket. Contact admin@earthwise.co.nz FMCG BUSINESS - DECEMBER/JANUARY 2019 25
[ good business ]
Countdown unveils first EV charging stations Countdown, in partnership with WEL Networks, has installed three charging sites at five of its Waikato supermarkets – a first for the retailer. Electric vehicle (EV) users will now be able to charge up their cars for free at either Countdown Hamilton, Countdown Bridge Street, Countdown Claudelands, Countdown St James and Countdown Huntly. Countdown’s General Manager Corporate Affairs and Sustainability, Kiri Hannifin, said the launch was another step in the right direction towards the business meeting its commitment to help create a cleaner and greener Aotearoa, New Zealand. “Last year we set ourselves 20 ambitious corporate social responsibility targets out to 2020. Our targets align with the 2015 United Nations Sustainable Development Goals and focus on three main areas - people, planet and prosperity. With regard to our commitments to the planet, we’ve identified we want to reduce our carbon emissions and know electric vehicles are the way of the future. We are delighted to take our first steps in this part of our journey. “As well as our new charging stations in Hamilton, we are in discussions to extend these into other communities across our network. We already have electric charging stations at our Support Office and have recently won a $300,000 grant from EECA (Energy Efficiency Conservation Authority) to convert our chilled online delivery vehicles to electric. Electric delivery vehicles will help cut down noise around the online delivery depots and eliminate approximately 135,000kg of CO2 emissions annually.
(L to R) Garth Dibley (WEL Chief Executive), Kiri Hannifin (Countdown General Manager Corporate Affairs and Sustainability) and Jamie Strange (Labour MP) with the new EV chargers.
Countdown’s charging stations are compatible with any electric vehicle and quick to use, customers will be able to charge their EVs from low to 80% battery capacity in around 20 minutes.
Buy NZ Made turns 30
Buy New Zealand Made Executive Director Ryan Jennings with Barry Brill (first Chairman of the Buy New Zealand Made Campaign).
The Buy New Zealand Made Campaign is turning 30, celebrating with events around the country to showcase member companies and the iconic kiwi trademark, which has evolved to become a significant marketing tool for businesses in an increasingly competitive world. Launched in 1988 by the then Manufacturing Federation, the campaign is now owned by BusinessNZ and is completely private sector-funded. It provides the licence for businesses to use the kiwi trademark to promote their New Zealand-made goods and services that meet the requirements of the Fair Trading Act for country of origin labelling. 26
FMCG BUSINESS - DECEMBER/JANUARY 2019
“The kiwi trademark is a trusted brand that is globally recognised as a label depicting NZmade products,” says Executive Director Ryan Jennings. “When products carry the registered trademark, buyers can be confident it’s made in New Zealand. Our main purpose is to provide an accountable and trusted brand to promote New Zealand-made products both at home and abroad.” “Internationally, consumers recognise the value of knowing where a product comes from and New Zealanders are increasingly looking for the reassurance that country of origin labelling brings. “In a world that has effectively become smaller at the same time as it has become increasingly competitive, using the Buy NZ Made trademark can and will serve those businesses that have committed to making goods here very well,” says Jennings.
[ advertorial ]
HAPPY EASTER FROM CADBURY!
CADBURY’s colourful bunnies, gift boxed eggs and range of eggs are sure to warm the hearts of chocolate lovers everywhere this Easter.
SHOPPERS WILL BE DELIGHTED TO SEE THE NEWLOOK PREMIUM GIFT BOX RANGE.”
T
he ever-popular CADBURY gift boxed egg range, including CADBURY DAIRY MILK milk chocolate, MORO and PASCALL PINEAPPLE LUMPS now feature eye-catching new designs to make them the perfect gift for anyone. Shoppers will be delighted to see the newlook gift box range, featuring modern foil designs individually hand-wrapped over a chocolate egg and filled with delicious treats. With two new flavours, CADBURY FAVOURITES and Turkish Delight, these are sure to surprise and delight. For something to share, or to keep all for yourself, the classic egg bags with bite-sized solid milk chocolate eggs always go down a treat, and shoppers will be sure to notice the striking new egg foil designs.
Kiwi fans of the CADBURY Marshmallow Egg will notice a difference, as the eggs now come in a new shape. Still plenty of fluffy marshmallow and chocolatey goodness to enjoy, in a range of formats to choose from including 175g and 320g Marshmallow Egg share-packs and four flavours of 150g Marshmallow Egg trays – delicious Vanilla, Peppermint, Caramel and Pineapple Lumps. CADBURY Marshmallow Egg fans can go in the draw to win $500 daily with every marked multipack purchase. See pack for details. And it wouldn’t be Easter without the iconic CADBURY DAIRY MILK milk chocolate bunnies – but make sure you stock up, because these friendly little characters never seem to stick around long. Happy Easter from the team at CADBURY!
FMCG BUSINESS - DECEMBER/JANUARY 2019 27
[ legal advice ]
Net Neutrality
Christine is a Barrister and Solicitor at Steindle Williams Legal specialising in the area of litigation and dispute resolution. www.swlegal.co.nz
N WE CURRENTLY DO NOT HAVE SPECIFIC REGULATIONS REGARDING NET NEUTRALITY.”
28
et neutrality is based on the principle that consumers should have open and equal access to all content on the internet. It protects the rights of consumers to access content online without any roadblocks and stops internet service providers (“ISP”) from intentionally restricting access, slowing down speeds or charging money for specific websites and online content. For net neutrality to have effect, Governments, ISP and Telecommunication providers (“Telco”) must treat all data on the internet as equal. In New Zealand we currently do not have specific regulations regarding net neutrality. The government has kept a deregulated stance with any issues falling under existing legislation. We do not appear to have access issues affecting our home internet connections or content providers being slowed or blocked. However, we are beginning to see ISPs and Telco’s probing consumers with business strategies which may be contrary to the principles of net neutrality. A recent example of this would be the mobile add-ons promoting access to popular services and content. These add-ons promote access to a variety of different companies such Facebook, Spotify, Snapchat and Instagram. By purchasing these add-ons, the user will use none of their oftenlimited mobile data until the pass expires (often within a week). In the past we have also seen other Telco’s use deals to promote specific plans targeting students which allow streaming services such as Spotify to be used without mobile data usage. By incentivising access to specific service
FMCG BUSINESS - DECEMBER/JANUARY 2019
providers, it could stifle innovation for smaller companies wishing to enter the market competitively. If small companies are unable to work out a deal to remain relevant within the popular market sphere then they may be at a significant disadvantage in the eyes of a consumer. While these business ideas for add-ons or deals do not restrict access, the ISP’s ability to push certain companies to the front in an infrastructure that is otherwise limited to the standard user may mean ISP are picking and choosing what companies we use.
Wide range of deals and benefits However, New Zealand has a variety of ISPs and Telco options giving the consumers a wide range of deals and benefits. Because of this environment consumers have ample choice. Even though there are no net neutrality regulations it would be difficult for ISPs and Telcos to intentionally block, slow down or charge money for specific websites and online content without the market regulating itself due to consumer opinion. A good example of this can be seen over the past year as Telcos have changed their data plans for mobile. As one company has added passes to remove data usage others have simply given user higher data caps to meet demand. It is unclear in what direction net neutrality is heading in New Zealand. But it is important that the business environment is given the ability to thrive and continue to innovate, so that we can compete both national and international. From a consumer perspective, options are always better.
[ advertorial ]
How to be good
T
he season for giving is upon us, which means it’s a good time for businesses to reflect on all the positive programmes they’ve implemented over the last year. For Coca-Cola New Zealand*, 2018 has been a year of new and continued initiatives which have had a positive impact on local communities and employees. In October, Coca-Cola Amatil NZ was one of the first companies in New Zealand to receive the Gender Tick. As a founding member, Coca-Cola received the accreditation after being recognised for its leadership and compliance in matters of gender in the workplace. The accreditation process included independent validation that an organisation’s people, policies and processes promote a healthy workplace for all genders. General Manager of People & Culture at CocaCola Amatil NZ, Susan Lowe, says it’s a privilege and honour to be involved in the Gender Tick accreditation and both organisations’ values naturally align. As well as receiving the Gender Tick, CocaCola Amatil NZ has again received the Rainbow Tick accreditation, recognising its commitment to building a truly diverse and inclusive culture. The Rainbow Tick is an international accreditation, where businesses are formally recognised as LGBTQAI+ friendly. It’s a mark of confidence to show an organisation’s high standard for their diversity and inclusion efforts. This year, Amatil NZ exceeded the standard required to maintain its Rainbow Tick certification, which shows its commitment to fostering a truly inclusive and welcoming workplace for Rainbow communities. For the third year running, Coca-Cola Amatil NZ has received the prestigious Aon Hewitt Best Employer Accreditation. To receive this accreditation, businesses are put through a stringent auditing process. With an exceptional engagement score of 86%, Amatil NZ’s continued efforts to listen and act
on feedback received from staff was highlighted as a key element in gaining the accreditation. Coca-Cola Amatil NZ Managing Director, Chris Litchfield, is extremely proud of his company’s achievements and was honoured to receive this accreditation once again. “Scoring the elusive hat trick doesn’t come by accident. It’s through our dedication, staying true to our values and an uncompromising ability to do what’s right by our people, customers and community that has put us into an elite group of organisations,” says Litchfield. Coca-Cola’s Designated Driver programme has returned for a third year and just in time for summer. The programme provides nonalcoholic beverages to Designated Drivers across New Zealand. The Coca-Cola Designated Driver programme has been gaining momentum yearon-year and continues its dedication to rewarding those who volunteer to be a Designated Driver this festive season. Coca-Cola’s great year of achievements will be capped off by their annual concert event – CocaCola Christmas In The Park. Celebrating its 25year birthday with the original founder, Annette Chillingworth (Head of Activation at Coca-Cola Oceania), still at the helm, this year’s events will be held in Auckland and Christchurch with tens of thousands in attendance. “The nation’s favourite Christmas party” is free for all to attend and continues to be focused on giving back to the community. Being a successful business in today’s current environment takes team work and commitment to more than just the bottom line. Caring about your people and local community can add value to a company, keep employees engaged and help you become one of the best workplaces in New Zealand.
The Coca-Cola Amatil team at the Gender Tick celebrations. (L to R) Martin Nichols - Head of Culture and Capabilities; Hannah Jenkins – Organisational Development Consultant; Susan Lowe – People and Culture (HR) Director; Kate McKay – HR Consultant – Sales and Marketing; Heidi Somerville - Senior OD Consultant - Human Resources; Neil Waka - Corporate Affairs Manager.
COCA-COLA AMATIL NZ WAS ONE OF THE FIRST COMPANIES IN NEW ZEALAND TO RECEIVE THE GENDER TICK.”
*Coca-Cola New Zealand includes both Coca-Cola Amatil and CCO (Coca-Cola Oceania) organisations. FMCG BUSINESS - DECEMBER/JANUARY 2019 29
FGC CONFERENCE HIGHLIGHTS
T Katherine Rich Chief Executive NZ Food & Grocery Council www.fgc.org.nz
hroughout any year, suppliers and retailers of our food and grocery products talk a lot about anything from new opportunities, supply contracts, to supply chain issues, or any of the myriad other issues that arise. As you would expect, these discussions are for the most part formal and matter-of-fact – purely business, and as such there is little time to gain a wider understanding of sector trends or make industry smalltalk. It’s for that reason that when it comes to organising the Food & Grocery Council’s annual conference we make sure there’s a very strong retailer aspect to the programme. Members tell us they find the retailer sessions and the networking particularly valuable. It’s where suppliers get to listen to retailers in a totally different environment, where the big issues can be discussed exclusively and casually. That’s just in the conference room. The networking events – the
Bayard Sinnema, Business Development Manager at OINZ, presented a workshop on packaging design and branding.
morning and afternoon teas and lunches, as well as the cocktail hour and conference dinner – also offer opportunities for one-on-one chats. This year’s conference in Brisbane was no exception to this. For the first time in four years, we had both major retailers present. Woolworths NZ joined us this year to the delight of attendees, and clearly intend to make it the first of many more. Rob Clark set the retailer scene with Nielsen’s member-exclusive update. With neither retailer in the room, he took members through how suppliers rated them and what they needed to do to lift their game. Then it was a Q&A with Foodstuffs, with me asking questions of Steve Anderson and Chris Quin. They gave an update on their businesses, and talked about relationships with suppliers, innovations in food and packaging, sustainability, supply chain, and shopper trends and demands. They also took questions from the floor about their online business, support for local manufacturing, cost to serve, obesity, portion control and choices, and own brands.
Working with suppliers Scott Davidson, General Manager of Merchandise at Woolworths NZ, gave a comprehensive update on their latest campaigns and how they were ready to build new momentum with a focus on fresh, healthy food, sustainability, and good service. And he signalled a change in relationships with suppliers: “We must be working together. There’s a long way to go, but things are changing. I encourage you to continue to talk to myself and my leadership team about
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FMCG BUSINESS - DECEMBER/JANUARY 2019
[ events ]
Scott Davidson, GM Merchandise at Countdown (Woolworths NZ).
FGC Board Panel discussion
any issues you have in your categories with absolute protection. I know a lot of people sitting here are going to say ‘yeah right’, but we are serious about improving this relationship and having a fair relationship with suppliers.” His presentation was warmly received. Elsewhere, Australian speakers were encouraging us to make further moves in the supplier-retailer relationship. Professor Graeme Samuel (former Chairman of the ACCC), who has just reviewed the Australian Food & Grocery Code of Conduct that introduced minimum standards of transparency, business practice, and dispute resolution rules in supplierretailer dealings, said it had served its purpose well, though improvements were needed. “Does New Zealand need a grocery code? The answer is unequivocally yes. It has helped drive cultural change within these organisations and has been effective in addressing harmful behaviours that have previously been reported by suppliers,” said Professor Samuel. His comments were echoed by Australian Food & Grocery Council CEO Tanya Barden, who said the code is providing more certainty and transparency in the relationship. “I think, given the similarity of issues that I’m sure you face in New Zealand … then it’s absolutely something I think your sector should be having a look closely at to see whether this is something that you could put in place. In a nutshell – get one.” Certainly plenty of food for thought. Delegates were also treated to expert insight on emerging growth opportunities in export, shopper insights, and the future of work. Tim Morris of researchers Coriolis presented a fascinating session on the importance of New Zealand’s food and beverage industry. He said sector exports of $33 billion were half of our goods and services exports and were growing strongly where most other sectors were underperforming or going
backwards. He said that based on three primary drivers for export success, there were three products that really stood out: infant formula, natural health products, and Manuka honey. Vicki Herring, of marketing company IRI, talked about the changing face of retail, how New Zealand’s diverse culture is changing the way consumers shop, and that the consumer is king. She said suppliers’ focus should be on making life easier for consumers and giving them a reason to be interested in the product. Fiona Kingsford, of training company Competenz, issued a warning on the future of work and how important it was for companies to upskill their staff or be left behind by automation. Ongoing learning is critical, and the future of learning isn’t in a classroom, it’s in the field and the workplace, and it’s online. For me, everything at the conference was a highlight because as CEO it’s fantastic to be able to catch up with our members and hear how their year is tracking and what more they want the Food & Grocery Council to work on.
NEW ZEALAND’S DIVERSE CULTURE IS CHANGING THE WAY CONSUMERS SHOP.”
Professor Graeme Samuel spoke about the Food & Grocery Code of Conduct.
(R to L) Katherine Rich, FGC Chief Executive, interviews Chris Quin, CEO Foodstuffs North Island and Steve Anderson, CEO Foodstuffs South Island.
FMCG BUSINESS - DECEMBER/JANUARY 2019 31
[ events ] Coca Cola Christmas in the Park
WHAT’S ON DECEMBER
MARCH
8 COCA COLA CHRISTMAS IN THE PARK Auckland, NZ https://www.coke.co.nz/ christmas-in-the-park/auckland
16 OUTSTANDING NZ FOOD PRODUCER AWARDS Judging Auckland, NZ https://outstandingfoodproducer.nz
2019
APRIL
JANUARY
5-7 THE FOOD SHOW Christchurch, NZ https://www.foodshow.co.nz
27-30 ISM Global trade fair for sweets and snacks Cologne, Germany http://www.ism-cologne.com
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
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MAY 21 NZ CHEESE AWARDS Gala Dinner Hamilton, NZ https://nzsca.org.nz/cheeseawards/ 24-26 THE FOOD SHOW Wellington, NZ https://www.foodshow.co.nz
JUNE 12-15 FIELDAYS Hamilton, NZ https://fieldays.co.nz/
Visit the websites and contact the event organisers for further details and updates. To have your event listed in FMCG Business email: trubanowski@intermedianz.co.nz.
FMCG BUSINESS - DECEMBER/JANUARY 2019
NZ CHAMPIONS OF CHEESE AWARDS 2019
W
aikato – long recognised as the country’s dairy capital – will host The New Zealand Specialist Cheesemakers Association (NZSCA) NZ Champions of Cheese Awards in May 2019. The Specialist Cheesemakers Association has been running the awards since 2003 and will host the 16th annual NZSCA Gala Awards Evening at the Distinction Hamilton Hotel and Conference Centre on Tuesday 21 May 2019. The awards ceremony will be preceded by the association’s AGM and followed the next day with a cheesemakers seminar, all hosted at Distinction Hamilton. It’s the first time the awards ceremony has been hosted out of Auckland. NZSCA chair, Neil Willman says: “We’re thrilled to be able to host cheesemakers in Hamilton, it makes sense to celebrate and recognise the country’s finest cheese, butter and yoghurt dairy in the country’s dairy heartland.” “As well as moving the awards ceremony to Hamilton, we are also pleased to bring in other innovations for the NZ Champions of Cheese Awards 2019. We are introducing a NZ Cheese Retailer Award to recognise and encourage excellence in educating consumers and NZ in selling speciality cheese. Butter and yoghurt judging are being reintroduced after a brief hiatus and for the first time all cheeses will be judged by a panel of three”, Willman said. Cheeses will be judged in Auckland on 24 February 2019 and medal winners will be announced in March. The announcement of 27 Trophy Winners will be at a three-course gala dinner – featuring some of the winning cheeses on 21 May.
Proud to get behind New Zealand’s biggest awards and events in 2018! To the winners and finalists, the organisers, the inspirers and the hard workers who celebrate innovation and provide support for our thriving industries. The Intermedia Group wishes you a very Merry Christmas. We look forward to working with you all in 2019!
Top Shelf T
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Helen and Richard Do
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Kiwi food and drink producers it’s time to enter the third Outstanding New Zealand Food Producer Awards.
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ARE YOU AN OUTSTANDING FOOD OR DRINK PRODUCER?
TANDIN TS 2019 G
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Buffalo Co.
A Supreme Winner and 12 category winners will be
Winning has given us tremendous media exposure and created new business opportunities. It’s refreshed our brand and given us the confidence to continue to innovate with our cheese making and to further invest in the growth of our company.
announced in April 2019 and producer stories shared
Helen and Richard Dorresteyn, Clevedon Buffalo Co.
”
in the May 2019 issue of NZ Life & Leisure.
Supreme Champion Awarded to the most outstanding producer and they will receive a major feature in NZ Life & Leisure May 2019 as well as significant publicity.
New Awards
2019
Two new awards are being introduced in 2019; New Zealand Outstanding Start-up Producer, awarded to a new business which was established after 1st January 2018 and the Outstanding Free-From Producer recognising products free from inclusions such as gluten and/or lactose, and/or preservatives and/or additives.
Further information and entry detail:
outstandingfoodproducer.nz
Ali and Dion Kilmiste
“
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WOW WOW WOW – Dion and I are totally honored to have won a gold medal and then gone on to win the Paddock Category. The external validation of our product and the additional marketing that we have received has been absolute gold!
”
Ali and Dion Kilmister, Homegrown Farm Fresh Meats Thank you to our sponsors: NZ
& Leisure INSPIR ING NEW ZEAL ANDERS
Out & About
Tanya Steele (WWF UK CEO) and Dave Lewis (Tesco Group CEO) announce that Tesco and WWF will join forces to make food more sustainable.
of their new Pecan, celebrates the launch kland. The pure delish team their premises in Auc at la ino Gra Not Ginger & Coconu
(L to R) Angie Samuel (Storelink) and Tamara Rubanowski (FMCG Business) at the FGC Conference in Brisbane.
SNAP & WIN!
Jesse Mulligan and Kanoa Lloyd were the MCs at The New Zealand Wine Awards Dinner in Wellington.
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 The TABASCO® Cookbook, tea towel and a range of popular sauces including TABASCO® Brand Original Red Sauce, TABASCO® Green Sauce, TABASCO® Chipotle Sauce, and TABASCO® Habanero Sauce. TABASCO® Sauce is celebrating 150 years and is still produced with the same three ingredients that made the original TABASCO® Sauce – tabasco peppers, salt and vinegar, aged in white oak barrels and bottled by the McIlhenny family on Avery Island.
Just email your high res image with a caption to trubanowski@intermedianz.co.nz FMCG BUSINESS - DECEMBER/JANUARY 2019 35
www.theshout.co.nz December/January 2019
NZ’s No.1 liquor banner Join us for a super successful 2019! PLUS AROMATICS n AWARDS n NIELSEN INSIGHTS NEW ZEALAND’S LARGEST LIQUOR AUDIENCE
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CONTENTS December/January 2019 3
Editor’s note
4
Industry news and insights
7 Entries open for world’s oldest international brewing awards
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8 In-Cider Knowledge The Shout celebrated with the 2018 NZ Cider and Fruit Wine Awards winners in Nelson On the cover: Looking for a change in 2019? Why not speak to the
10 Ciderology 101 Cider can be surprisingly varied, finds John Oszajca. 12 Nielsen The importance of price in the specialist liquor channel 14 All About Aromatics Tasting notes from Cameron Douglas MS
12 17 Wine-down with Aromatherapy Caro Jensen and Emily Camblin from Sip NZ share their guide to appreciating aromatic wines.
team at Super Liquor about their national market leading advertising programme, terms of trade, and super responsive support team, dedicated to your success.
Editor’s picks Seifried Nelson Gewürztraminer 2018 A lovely bouquet with spicy fruit, quince and baked pineapple notes means this aromatic wine is the prefect treat for the festive season. Fleshy and lush on the palate with a core of fruit and intensity, medium acidity, lovely complexity and lengthy finish. Drink now, or cellar for a few years – what a delicious Christmas present! For more aromatic wines to sip over summer head to pg 14-16. Award-winning Cider It was just too hard for our team to pick a fave in this year’s spectacular line-up of award-winning ciders, so we reckon any of the top drops mentioned on pg 8-9 will be a perfect thirst quencher this summer. Peckham’s Cider won two
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.
trophies for their Ice Cider and they also scooped up the Traditional Cider Award with their Western Pathfinder and the Pear Cider/ Perry Award with their 2 Barrel Perry – so these should definitely be on your ‘must try’ list. Brancott Estate’s convenient new cans A fresh way to enjoy wine ahead of a season full of festivals, barbecues and outdoor adventures, canned wine is the next new thing! Brancott Estate has convenience covered this summer with the release of four of its popular wines in 250ml cans. Sporting bright designs, the slimline range includes two naturally lower alcohol options, as well as two classic wine varieties: Sauvignon Blanc and Pinot Gris. Find out more on pg 4.
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
info@theshout.co.nz
FMCG BUSINESS: THE SHOUT - DECEMBER/JANUARY 2019
3
[ news]
First ready-to-drink Espresso Martini can INTRODUCING THE new Kahlúa Espresso Martini can which delivers on a classic flavour and serve with smart nitrogen widget packaging. A key ingredient to the trending Espresso Martini cocktail, Kahlúa has made cocktails easy with the introduction of the newest member to its family – the Kahlúa Espresso Martini can. With a velvety smooth texture and made with carefully selected ingredients, these ready-to-serve cans take the preparation out of cocktail creation and taste like a freshly shaken Espresso Martini without the fuss – delivering on consistent flavour and quality every time. Especially crafted for two serves, Kahlúa is re-inventing this cult coffee cocktail for simple enjoyment when hosting at home or during a night out with friends. The unique can is fitted with a smart nitrogen widget, which forces bubbles to the surface as soon as the can is opened to create the classic Espresso Martini creamy foam. With a recipe boasting carefully curated ingredients, including roasted coffee, Kahlúa liqueur and a dash of grain vodka, this cocktail gives an impeccably balanced taste. Kiri Hyde, Marketing Manager for Kahlúa in New Zealand comments: “Through Kahlúa’s continuous focus on innovation, the Kahlúa Espresso Martini can has been designed to unveil a first-of its- kind packaging for the RTD cocktail industry – and a perfectly delicious serve every time!”
The Kahlúa Espresso Martini can is available in New Zealand at leading liquor retailers. RRP $24.99 for a 200ml can 4-pack, 7% ABV.
Did you know? Kahlúa’s story began in 1936 in Mexico with one big passion – coffee. Grown on 1.25–1.55 miles altitude, the Arabica coffee used in the making of Kahlúa is associated with a rich intense flavour and high quality.
Handy can format the next new thing
A FRESH and fitting way to enjoy wine ahead of a season full of festivals, barbecues and outdoor adventures, canned wine is the next new thing and Brancott Estate has convenience covered this summer with the release of four of its popular wines in 250ml cans. Sporting bright designs, the convenient slimline range includes two naturally lower alcohol options; Brancott Estate Flight Sauvignon
FOR MORE INDUSTRY NEWS FOLLOW US ON 4
FMCG BUSINESS: THE SHOUT - DECEMBER/JANUARY 2019
Blanc and Brancott Estate Flight Rosé (9% ABV), as well as two classic wine varieties, Sauvignon Blanc and Pinot Gris. The packaging also offers a new take on tasting notes for those wanting to know more, visually representing the flavour profiles on the back of each can in a way that can be easily understood. “We know people are looking for wines that are convenient and allow them to better manage their alcohol intake, particularly when they are out and about over summer,” says Brancott Estate Chief Winemaker, Patrick Materman. “As a winemaker, my priority was ensuring that the wines retain their fresh vibrancy and flavours in the smaller format and we have been thrilled to be able to offer these favourite wines in a convenient format that retains all of the flavours and quality expected from Brancott Estate.” The four wines are now widely available at leading liquor retailers throughout New Zealand, RRP $4.99 per 250ml can. #OpenNewMoments #BrancottEstate www.brancottestate.com @brancottestate
CHECK OUT THESHOUT.CO.NZ
[ news]
Pinot Noir Trifecta at Marlborough Wine Show PINOT NOIRS ranging from 2012 to 2017 took out the three major awards at this year’s Marlborough Wine Show. Winner of the OI International Wine of the Show was Villa Maria’s Single Vineyard Seddon Pinot Noir 2015. Chair of Judges, Jack Glover, described the winning wine as delivering structure with classic Marlborough red fruited accents and tannins with freshness. “Freshness is the key one,” he says. “You have a wine that is not the current vintage, but still delivering a benchmark style, high quality Marlborough Pinot.” Villa Maria also picked up the Marlborough Museum Legacy Award for their Single Vineyard Southern Clays Pinot Noirs, 2012, 2015 and 2017. Glover says the Legacy Award highlights consistency at a very high level, between wines from different years. “It was pleasing to see that this year we had Pinot Noir that stood up in this space. That quality consistency over a number of vintages of Pinot Noir is showing a coming of age of our vineyards and our winemaking.” The third major trophy to go to Pinot Noir was the Coterie Trophy for Wine of Provenance, awarded to Tohu Rore Reserve Pinot Noir 2017. “For this award we were looking at the quality of the wine but also looking for a wine that shows where it is from,” Glover says. “This wine gave voice to its place, a true provenance wine.” The 18 Trophies for the Marlborough Wine Show were announced at a Long Lunch, celebrating the Marlborough Wine Industry.
The Villa Maria team
About The Marlborough Wine Show The Marlborough Wine Show was created and built by Belinda Jackson and Margaret Cresswell in 2011. Last year, Wine Marlborough, the regional winegrower representative body, purchased the show, with the aim of continuing its legacy. All wines entered must be produced from 95% Marlborough grapes, and the show is the only one in New Zealand that judges the wine in Spiegelau varietal specific glassware.
NZ shines at Sydney International Wine Competition NEW ZEALAND wineries once again showed their power in the international market, taking out the honours for most successful winery and the two most successful wines of the 39th Sydney International Wine Competition.
The international panel of judges was led by New Zealand’s Warren Gibson.
Yealands Wine Group took out nine medals and trophies for their wines, while Saint Clair Family Estate was second, with eight medals and trophies. The most successful individual wines of the Competition were also from New Zealand, with the Akarua - RUA Pinot Noir 2017 and Brancott Estate Letter Series O Chardonnay 2017 both winning three trophies. The Competition saw a wide range of great-value wines from Australia, New Zealand, South America and Europe winning trophies and medals this year, including New Zealand’s Toi Toi Marlborough Reserve Sauvignon Blanc 2018, which won the Kemenys Perpetual Trophy for Best Value Dry White Table Wine of Competition. The Sydney International Wine Competition is unique in being the only international wine show that judges all its finalists in combination with appropriate food – meaning that consumers can select wines that are best suited to accompany specific meals, from BBQs to formal dinners. An international panel of highly-credentialed judges led by New Zealand’s Warren Gibson, and including five Masters of Wine judged the 1800 wines submitted, awarding 241 Top 100, Blue Gold and Gold medals, along with 25 trophies. For more information visit www.top100wines.com FMCG BUSINESS: THE SHOUT - DECEMBER/JANUARY 2019
5
[ industry insights ]
Pair your beer WITH THE year drawing to a close, brewers are pushing hard to ensure the high demands of the festive season will be met. Whether it’s the end of year work function, the increase of sunshine hours compelling us to dust off the BBQ or the extended family and in-laws coming over for Christmas lunch at your place. Summer is when we most like to enjoy our favourite hop infused beverage. A big part of the festive season focuses on food. We will likely spend hours getting the ingredients and recipe right, but only too often people will neglect the importance of what beverage will go best with the food on the table. Beer and food matching can be as simple or complex as you like. For, like wine, beer comes in endless varieties. One of the first things I learnt when pairing food with beer was the 3 C’s. Complementing: When you choose a pairing with similar flavour profiles. Think a bold stout with some nice dark chocolate. Contrasting: When you go to the different end of the flavour spectrum as to accentuate the flavours of both the food and the beer. Finally, Cutting: This is where the beer flavour cleanses the palate. Such as the freshness of a good pilsner which will cut through fatty foods, making each bite like having your first over again. How you apply this is really up to you. But to give a topical example, Christmas classics such as honey glazed ham - which has a rich and salty profile - pairs well with something not too hoppy. A perfect option would be a wheat beer. Wheat malt pulls a bit of sweetness from the pork and also gives these beers a soft, bready sweetness that latches onto the glaze. So, take a moment when you are next putting together a menu or meal to think how you can take it to the next level with a great beer match.
Dylan Firth Executive Director, Brewers Association of New Zealand
Pinot Noir takes top spot at New Zealand Wine of the Year™ Awards A CENTRAL Otago Pinot Noir has scooped up the top prize at the inaugural New Zealand Wine of the Year™ Awards. The Maude Pinot Noir Central Otago 2017 was awarded the New Zealand Wine of the Year™ Champion trophy presented by O-I New Zealand, as well as winning the Fruitfed Supplies Champion Pinot Noir trophy and the Best Wine - Central Otago regional trophy, at the New Zealand Wine Awards Dinner held in Wellington on 3 November. The producer of this champion Pinot Noir, Maude Wines, is a family-owned wine company who first planted vines on their Mt Maude Vineyard in 1994. They produce award-winning wines from their winery amidst the stunning back drop of Lake Wanaka in Central Otago. The winning wine was described as “pure class” by Chair of Judges Warren Gibson, who remarked that the Maude Pinot Noir was a delicious and complex young wine which showed beautiful refinement. The revamped New Zealand Wine of the Year™ Awards competition focuses strongly on celebrating the grape grower and their single vineyard wines, as well as championing New Zealand wine excellence on a larger scale, with a particular lean towards vineyard excellence and regionality. This year’s competition saw almost 1,400 wines entered. The Awards Dinner, with Jesse Mulligan and Kanoa Lloyd as MCs, celebrated the New Zealand Wine of the Year™ Awards winners, as well as other industry achievements including Young Viticulturist of the Year, Annabel Bulk and Young Winemaker of the Year, Greg Lane. The New Zealand wine industry also recognised the service and dedication of industry icons Mark Nobilo, Jane Hunter and Ivan Sutherland by inducting them as Fellows of New Zealand Winegrowers. The Fellows award acknowledges individuals who have made an outstanding contribution to the New Zealand wine industry. For more information on the New Zealand Wine of the Year™ Awards visit www.nzwine.com/events. 6
FMCG BUSINESS: THE SHOUT - DECEMBER/JANUARY 2019
Angela Willis New Zealand Winegrowers Global Events Manager
[ beer ]
Entries open for world’s oldest international brewing awards BREWERY APPLICATIONS for the 2019 International Brewing Awards are now open. Established in 1886, the International Brewing Awards, often called the “Oscars” of the beer industry, is one of the most prestigious beer competitions in the world. Believed to be the longest running international beer awards, held every two years, it is open to breweries from around the globe. Entries are uniquely peer reviewed by a carefully selected panel of recognised brewery professionals from around the world. The awards recognise the best beers in the industry, awarding over 90 medals and trophies to winners from over 50 countries. Recognising brewing excellence, whether from large, small, or craft, the competition is judged by an elite international panel of commercially practising brewers. Consistently maintaining the highest standards throughout its 126year history, the awards encourage innovation and diversity in the beer industry. Ruth Evans MBE, Director of Brewing Technology Services, said: “Presiding over one of the world’s most prestigious and longest running international beer awards, is a great privilege. “We pride ourselves on maintaining high standards and the integrity of the judging, by only working with professional brewers, including head brewers, production directors and senior brewers. We will
Haruka Kanazawa from Ise Kadoya Brewery, Japan – one of the 2017 Award winners in the Guildhall, London. Credit: Simon Dewhurst
shortly be announcing an impressive line-up of judges which will once again be headed up by industry stalwart, Bill Taylor, formerly of LION.” Award entries close on 1st February 2019 with the medal winners being announced on March 8th 2019. Follow the latest updates on: https://www.facebook.com/ InternationalBrewingandCiderAwards/ Twitter: @BrewingAwards
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Jasmine Melnik (More FM) and partner.
IN-CIDER KNOWLEDGE The Shout celebrated with the 2018 NZ Cider and Fruit Wine Awards winners in Nelson. THE 2018 NZ Cider and Fruit Wine Awards were held on November 2nd at The River Kitchen. Hosted in Nelson for a third successive year, the evening celebrated and recognised the high quality of cider produced in New Zealand as well as the growing range of styles available. Following the awards the NZ Cider Festival took place on 3rd November at Founders Park. Here many of the award-winning ciders were showcased and available for the public to sample, creating a true celebration of all things cider for cider lovers. Judging for the NZ Cider Awards 2018 took place in the Moutere Hills in October. Here rigorous taste testing took place with a judging panel led by experienced gurus of the cider and wine world. Judges included, James Rowan – Winemaker, Merophy Hyslop – Cidermaker and Innovator, Geoff Griggs – Alcohol Beverage Writer, Dylan Jauslin- Award Winning Writer/ Author, Sam Wilson – Head Brewer and Adrian Harrison – Cider Connoisseur. 8
FMCG BUSINESS: THE SHOUT - DECEMBER/JANUARY 2019
[ industry awards ]
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NELSON PRODUCER, PECKHAM’S CIDER, WERE ONCE AGAIN IN TOP FORM.”
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Improvement in quality and complexity In total the panel received 114 entries for Cider and Fruit wines combined, in which the judges awarded seven trophies, 11 gold medals, 28 silver medals and 37 bronze medals. David Sax, Chairman of the NZ Cider Association was absolutely thrilled with the results and the number of entries. “Over the last few years the improvement in both quality and complexity of the winning ciders has been staggering. This has also been demonstrated by the number of New Zealand ciders now taking out gold medals and trophies in overseas competitions.” On the night of the awards local Nelson producer, Peckham’s Cider, were once again in top form, winning two trophies for their
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Ice Cider in the categories of Champion Cider and Ice Cider. They also scooped up Traditional Cider with their Western Pathfinder and Pear Cider/ Perry with their 2 Barrel Perry. Other trophy winners included, Contemporary NZ Cider, which was picked up by Paynter’s Cider, The Huntress, the Cider with Fruit category was awarded to Bohemian Cider, Twig & Berries while the Cider with Spice, Botanicals or Honey was handed to Zeffer Cider Co with their Apple Crumble Cider. For the Fruit Wine trophies, Ruahine Ports scooped up two awards for their Roaring Red Boysenberry Port (NZ Champion Fruit Wine and Fortified Fruit Wine). Lothlorien Winery also scored two awards for their Reserve Sparkling Apple & Feijoa Wine (The Sparkling
PHOTO CAPTIONS 1. Awards trophies 2. Samantha Mackey-Wood (The Shout), Gabe Cook (The Ciderologist), Jody Scott (Zeffer) 3. Paul Paynter (Paynters Cider) and Grey Guy (Foodstuffs) 4. Murray Davis (Hally Labels) and Caroline Peckham (Peckhams) 5. Awards medals 6. Peter Simons (DB Breweries Managing Director), Gabe Cook (The Ciderologist), Justin Oliver (Bohemian Cider) 7. Cody Hughes and Adele Macky from DB Breweries 8. Gabe Cook (The Ciderologist)
Fruit Wine and The Graeme Oldfield Memorial Trophy - Best Feijoa Wine). Due to the soaring growth of the Cider industry the NZ Cider Awards have been held independently. Cider Awards Photography: Steve Hussey
FMCG BUSINESS: THE SHOUT - DECEMBER/JANUARY 2019
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CIDEROLOGY 101
For a beverage that is typically made with just two primary ingredients, cider can be surprisingly varied.
John Oszajca john@newzealandbrewer.co.nz
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THOUGH TECHNICALLY a fruit wine, cider has always been intrinsically linked to beer. This is in part because of the lower alcohol content – and therefore greater “sessionability” – of cider, but also because the culture of cider is more linked to that of beer, than it is to wine. Wine tends to be a more serious beverage. Higher in alcohol, loaded with bold flavours, and balanced by a considerable amount of acid, wine tends to be pondered over or sipped alongside a meal. The mere idea of quaffing a bottle of wine is untenable. Cider, on the other hand, (like beer) is a more social drink. Lighter, less acidic, and arguably less pretentious than wine, cider goes down easy on a hot day, and its fruity (often sweet), flavour-profile makes it an easy-drinking beverage that the masses can enjoy. Couple this with the fact that cider is the perfect drink for people with Gluten or hop sensitivities, and it is no surprise that cider sales have been on the rise for some time. Cider is an alcoholic beverage that is made by fermenting apple juice. While cider-making likely began thousands of years ago, the earliest record of fermenting apples into alcohol dates back to 55 BC, when the Romans invaded England and found that cider was already being enjoyed by the locals. Fast forward a few thousand years and cider remains a popular alternative to beer and wine. Typically ranging between 4.5 - 7% ABV (though stronger and weaker examples exist), cider is particularly popular in the U.K., as well
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many commonwealth countries such as Canada, Australia, and of course here in New Zealand.
DEFINING CIDER For a beverage that is typically made with just two primary ingredients (apples and yeast), cider can be surprisingly varied. It can be pale or amber, cloudy or clear, still or sparkling, sweet or dry, barrel aged, and/ or flavoured with fruits, vegetables, spices, and even hops. All of this variation aside, cider can be broken down into a handful of traditional styles. Let us take a look at these established styles and become a bit more familiar with this age-old beverage that seems to be increasing in popularity with every year.
NEW WORLD CIDER The majority of the cider sold in New Zealand (and elsewhere) falls under a category known as “New World Cider”. Normally on the lower side of the ABV scale (around 4% – 6%), and typically made from the juice of common eating apples, New World Cider relies on back-sweetening (adding sugar or juice after fermentation is complete) to provide balance and drinkability to what would otherwise typically be a bland and flabby drink. If your drink tastes like an apple flavoured fizzy-drink, chances are it is a New World Cider.
ENGLISH CIDER English Cider is an old world traditional cider that tends to be dry (though sweet examples exist),
[ cider ] full-bodied, higher in alcohol (6% – 9% ABV), and complex. It is typically made with traditional Cider Apples, which contribute more tannins and bitterness than eating apples, and produce a cider that remains balanced even though the sweetness commonly found in New World Cider is not present. The flavours and aromas often found in English Cider are often described as spicy, smoky, and in some cases even barnyard. Many English ciders are bottled still, but carbonated versions are also common.
FRENCH CIDER French Cider is perfect for anyone who enjoys a sweet cider but also appreciates the complexity commonly found in old world ciders. Typically lower in alcohol (3% - 6% ABV), French cider is produced using a technique called “keeving”. Keeving is the practice of removing essential nutrients from the cider to arrest fermentation. Starved of nutrients, the yeast tire-out early and fermentation stops sooner than it normally would. The cider is then bottled near the end of that fermentation to capture the remaining CO2, resulting in a naturally sweet, yet sparkling, cider. A combination that is difficult to produce without the use of any chemicals, sugars, artificial agents or pasteurization.
SPANISH CIDER Spanish Cider (aka Sidra) is to cider, what Lambic is to beer. Bold and flavourful – though not for everyone – Spanish Cider uses only the wild yeast and bacteria that naturally occur on the apples to ferment the apple juice. The result is a cider that is dry, very fruity, funky, and sour. Spanish Cider is typically fermented for about six months before being packaged. The final product is cloudy, with a noticeable amount of sediment at the bottom of the bottle. Spanish Cider is also traditionally poured into the glass from a great height. This aerates the cider, blowing off some of its less desirable aromatic compounds and allowing you to enjoy a tart, refreshing, very unique, cider.
PERRY Just as cider is made from fermented apple juice, Perry (aka Pear Cider) is made from fermented pears. As with cider, special varieties of pears are grown solely for making traditional Perry, while modern New World Perry tends to be produced from simple table pears. While Perry does express the flavours and aromas of pears, those notes tend to be relatively subtle. The result is a refreshing alcoholic drink that typically comes across a bit like a young white wine.
Perry (aka Pear Cider) has roots almost as deep as apple cider, and has been produced for centuries in England, as well as South Wales and France.
FRUIT & SPECIALTY CIDER In addition to the traditional styles of cider mentioned above, all manner of fruits, vegetables, spices, and even hops are commonly added to ciders. Usually these specialty ciders are relatively sweet, with a common New World Cider base, and they make up a considerable percentage of cider sold in today’s bottle shops. Whereas, berry-flavoured ciders seemed to dominate the shelves just a few years ago, we are now seeing ciders infused with increasingly exotic ingredients including – but in no way limited to - passion fruit, pineapple, watermelon, hibiscus, coconut, chocolate, and even cucumber. There is also an increasing amount of interest in higher ABV “Apple Wine” and “Iced Cider”.
EMERGING TRENDS Harvest Cidery’s General Manager, Hamish Jackson, told us about emerging cider trends
APPLE CIDER CONTINUES TO STRENGTHEN ITS PLACE IN THE MARKET AND WE ARE STARTING TO SEE SOME WORLD CLASS EXAMPLES.” – DAVID SAX, CHIEF CIDER MAKER AT REDWOOD CIDER CO.
that we might see in the coming year. He explained that, much like the craft beer market, we can expect to see a growth in the popularity of canned cider. “This can be seen with the investment in canning by both Peckham and Zeffer cider companies,” Jackson explained. “Zeffer has also rolled out a 1-litre glass bottle. This follows very much in line with what wine producers are hearing from their customers, wanting variation in pack format.” Regarding the demand for flavoured ciders, as compared to traditional ciders, Jackson says: “Having just finished up the Cider Festival in Nelson the other week, and talking to the other companies, all their flavoured ciders did very well! This seems to go slightly against some sales data that shows consumers are tending towards more traditional ciders. I believe consumers are more looking for the craft producer, looking for variety that way, as you have seen in the craft beer scene. You still need the larger producers to make sessionable ciders at a lower price point to bring people into the category, who once there, start looking for the interesting ciders.” The growth in popularity of traditional ciders seems to prove that New Zealand’s cider consumers are continuing to mature. Consumers are increasingly interested in the story behind what they drink. However, while in the beer world the notion of “craft” tends to refer to the independent and experimental nature of the brewing company, in cider “craft” tends to refer to being rooted in tradition; especially when it comes to the varieties of apples grown for cider making. While New Zealand is making strides in the right direction, the real transformation to watch for will continue to be in the orchard.
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DISCOUNTING DRINKS THE IMPORTANCE OF PRICE IN THE SPECIALIST LIQUOR CHANNEL
RECENT NIELSEN research found that New Zealand grocery shoppers are some of the most promotionally-driven in the developed world. Almost six in every ten dollars spent on groceries in the supermarket channel are sold on promotion. The estimated retail sales value of discounts applied to products that generate little incremental sales was almost half a billion dollars. For specialist liquor stores, this number is around $160 Million annually. When it comes to the highly competitive liquor space, price sensitivity varies dramatically. As new products are continuously added on-shelf, it’s essential to know which products move when promoted, which products move regardless of price promotion, and which require alternative strategies to optimise category sales.
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Promotional dynamics in liquor
What shoppers want
When looking across liquor retail channels, it’s clear that the specialist liquor channel is less reliant on promotions to drive sales than in New Zealand’s grocery channel. Within specialist liquor stores, just two in every ten dollars spent were for products sold on promotion. This varies significantly across categories and in comparison to the grocery channel. In the latest 52 weeks, both supermarkets (+3.1%) and specialist liquor stores (+5.3%) experienced dollar sales growth. However, Nielsen’s pricing analytics show that there is plenty of headroom for growth by further optimising pricing and promotional strategies within the specialist liquor channel.
Retailers and manufacturers who understand the unique inherent drivers of store choice within the specialist liquor channel will be best placed to tailor their strategies around these growth opportunities. Nielsen shopper research highlights what makes a shopper choose one specialist liquor store over another. The drivers of store choice are summarised in the order below: 1. C onvenience. Includes ‘it’s close to home’, ‘convenient to get to’, and ‘a place where it’s easy to quickly find what I need’. 2. V alue for Money. Includes ‘products being good value for money’ and ‘promotions being well communicated’. Communicating value is increasingly important in the New Zealand market. 3. S tore Accessibility. Includes ‘a modern and comfortable store’, ‘a place where I feel safe’, and ‘clean and hygienic store’ 4. S ervice and Range. Includes ‘having what I want in stock’, ‘better selection of high quality brands’ and ‘well-presented product displays’. 5. P rogrammes and Communication. Includes retailer loyalty card programmes and customer communication materials.
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[ Nielsen ]
THERE IS PLENTY OF HEADROOM FOR GROWTH BY FURTHER OPTIMISING PRICING AND PROMOTIONAL STRATEGIES.� Price promoting where it counts Whilst shoppers are generally less price sensitive in specialist liquor stores, Nielsen research demonstrates it is becoming increasingly important to manage shopper perception around value for money. Therefore, it’s essential to make shoppercentric pricing decisions. For Key Value Items (KVIs), where shoppers care most about price and products are more price elastic, sharp pricing is critical to remain competitive. Above all, suppliers and specialist liquor retailers need to look beyond price and promotion and review their whole value proposition to the customer. By Nicola Voice, Retailer Analytics and Brett Miller, Sales & Marketing Effectiveness Lead at Nielsen FMCG BUSINESS: THE SHOUT - DECEMBER/JANUARY 2019
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All about
AROMATICS
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.
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The right combination of aromas, flavours and textures are at the core of a decent Pinot Gris. In New Zealand, winemakers of Pinot Gris have, on the most part, discovered how their vineyards can best grow and mature this variety. Winemakers play an important role in the final style of Gris including how much residual sweetness there should be - the trend is towards drier. How aromatic and spicy the wine can be - the trend is towards using a little skin contact, resting wine on lees post ferment (lees are the spent yeast after a fermentation cycle) to build in extra aroma profile and flavours as well as texture. And how much fruit flavour can be at the core of the wine. Oak too can play a role in the final taste of Gris with older more neutral barrels building structure through to younger barrels adding smoky, toasty and spice layers. Some of the typical flavours to expect from Gris
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are white fleshed fruits especially pears, apples (perhaps quince) and white fleshed stone fruits like nectarine. Acidity is usually medium (above for some), firm textures from some skin contact cushioned by plush fruit concentration and warmish alcohol are collectively the main drivers of aroma and palate feel. Some producers also take advantage of being legally allowed to add juice or conferment with other varieties notably Gewurztraminer and Riesling - without having to reveal this information on the label. Be sure to visit producer web pages if it becomes important to know. Pinot Gris works well with many different cuisine styles so long as the weight and intensity of food are similar then good matches come about. Gris can work well with fresh cheeses, prune and patĂŠ stuffed chicken breast, or even crumbed white fish such as Gurnard and Dory.
[ tasting notes ]
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ROCKBURN TIGERMOTH 2015 RIESLING Very inviting bouquet with aromas of ripe green apple and sweet Meyer lemon. A core of sweet rose and spun sugar help a minerality moment stand out. No mistaking the sweetness as the wine hits the palate, but with contrasting acidity and flavours that reflect the nose this is a lovely wine to enjoy as an aperitif and with food. Drink now and through 2025. Points 94 RRP $38.99 Hancocks 0800 699 463 Hancocks.co.nz
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SEIFRIED NELSON GEWÜRZTRAMINER 2018 Lovely bouquet with a core of spicy white fleshed fruit, quince and baked pineapple. Fleshy and lush on the palate with a core of fruit and intensity, medium acidity, lovely complexity and lengthy finish. Delicious, fragrant and lengthy. Drink now and through 2022. Points 93 RRP $17.00 Seifried Estate (03) 544 5599 Seifried.co.nz
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SOHO JAGGER 2018 PINOT GRIS Ripe, fleshy, vibrant and spicy, elegant and inviting bouquet. Just dry on the palate, noticeable acidity, a lovely core of fruit, medium weight, flavourful, balanced and well made with a lengthy spicy finish. Drink now and through 2022.
Points 93 RRP $25 SOHO Wines (09) 360 5443 Sohowineco.com
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2015 MUD HOUSE SINGLE VINEYARD THE MOUND WAIPARA VALLEY RIESLING Fragrant and enticing bouquet with mandarin and lime flower, green apple and lemon fragrances. A medium style, but with crisp and contrasting acidity. Lovely lengthy finish. Well-made drinking best from today and through 2024. Points 92 RRP $22.99 Hancocks (0800) 699 463 Mudhouse.co.nz
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HUNTER’S 2018 RIESLING Lovely bouquet and palate with aromas and flavours of roses and red apples, white peach and pear, great palate texture varietal presence with a just dry lengthy finish. Drink now and through 2025. Points 92 RRP $18.90 Eurovintage 03 572 84 89 Hunters.co.nz
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[ tasting notes ]
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AKARUA PINOT GRIS 2018 Ripe and spicy pear and white fleshed tree fruits. An exotic almost voluptuous texture to the bouquet. Dry with a vibrant texture, flavours reflect the nose plus a core of minerality. Lengthy finish, balanced and well made. Drink now and through 2021. Points 92 RRP $29.00 Hancocks (03) 445 4292 Akarua.com
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GEMSTONE 2018 RIESLING Totally enticing aromas of Riesling with mandarin and lime flower, apple and lemon. Off-dry with a noticeable residual sweetness, refreshing acidity, a light creamy texture and flavours that reflect the nose. Drink now and through 2025. Points 92 RRP $18.99 Giesen Group (03) 344 6270 Giesenwines.co.nz
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OLD COACH ROAD NELSON GEWĂœRZTRAMINER 2018 Floral, spicy and fruity with a plush and distinctive bouquet. Spicy, fleshy and fruity with medium acidity and lengthy finish. White peach, white pepper, pears and quince. A lovely example destined to be enjoyed with food. Drink now and through 2021. Points 90 RRP $13.00 Seifried Estate (03) 544 5599 Seifried.co.nz
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ALLAN SCOTT RIESLING 2017 MARLBOROUGH Varietal, floral, fragrant and fruity bouquet. Youthful, and fruity on the palate with flavours of lemon pith and apple, white flesh tree fruits and a light tropical fruit moment. Just dry with some initial sweetness quickly fading into fruit flavours and some stone-like mineral notes. A nice wine drink well now and through 2024. Points 90 RRP $16.99 Hancocks (03) 572 9054 Allanscott.com Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.
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[ wine ]
Wine-down with
AROMATHERAPY
Caro Jensen and Emily Camblin from Sip NZ share their guide to appreciating aromatic wines. ARE YOU seeking balance and harmony for your body and mind? Essential oils are all the rage right now but we suggest you give your diffuser a rest and explore mood-changing aromas by sniffing and sipping through the aromatics aisle of your trusted wine retailer. After all, about 70% of a wine’s taste comes from its smell and aromatics have an incredible spectrum of floral, fruity and spicy aromas to offer that help tantalise your senses. Thanks to terpenes, which are essential oils of many types of plants, aromatic wines practically leap out of the glass, changing your mood and mind-set with their intense aromas and flavours. Generally lower in alcohol and higher acidity, aromatics are the perfect dinner guest, especially when it comes to exotic and spicy cuisine. Balance your emotions with these five moodenhancing aromatic wines, including some old favourites and up-and-coming varietals.
Be inspired by Pinot Gris Adventurous and extremely versatile, Pinot Gris unleashes creative energy, gets you out of your comfort zone and inspires to try something new. Apple, pear, honeysuckle and spice aromas put you in the right mind-set to push boundaries, just like this talented varietal does when it comes to style and regional expressions within New Zealand and around the world.
Relax with Riesling The trusted Riesling. Winemakers love Riesling but consumers are often not too sure about it. Given its huge range of styles from bone dry to sticky, aged and complex, there’s bound to be a Riesling that’s right for you. Its jasmine, honey, bright citrus and green apple aromas will help you relax and refresh, whether its bone or lusciously sweet. Don’t sweat to sip it right away, it’s one of the wines that ages beautifully and gains even more personality over the years. Hence a winemakers’ favourite!
Indulge with Gewürztraminer Go all out with Gewürz. This incredibly aromatic, off-dry wine offers pure indulgence
Riesling’s jasmine aromas will help you relax
Gewürztraminer is pure indulgence with its lychee notes
with its distinct lychee, rose, cinnamon and ginger notes. Think of fragrant spring blossoms filling the air, urging you to stop, sip and smell the roses!
Energise with Albariño Albariño is a sea breeze in a glass that leaves you energised and dreaming of the next beach vacation. Its citrus notes with a touch of spice, subtle saltiness, and uplifting acidity boost your vitality and easily turn this aromatic Spaniard into lasting holiday memories.
Focus with Grüner Veltliner Grüner’s distinct herbaceous aromas combined with bright acidity and minerality allow you to find focus and put you in the right mind-set to reach your goals. Zingy and zesty lemon, lime and grapefruit paired with luscious nectarine aid concentration, while white pepper and its nuttiness give you the punch to push through boundaries and reach the finish line. For more from Caro and Emily, visit www.sipnzwine.com
AROMATIC WINES PRACTICALLY LEAP OUT OF THE GLASS, CHANGING YOUR MOOD AND MIND-SET WITH THEIR INTENSE AROMAS AND FLAVOURS.” FMCG BUSINESS: THE SHOUT - DECEMBER/JANUARY 2019
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