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* Glycemic Index (GI) value = 53 **compared to high GI foods when consumed prior to exercise, as part of a balanced diet. ^ per 50g serve of Low GI Granola without milk.
PLUS! VITAMINS & SUPPLEMENTS n BABY PRODUCTS n BISCUITS & CRACKERS NEW ZEALAND’S LARGEST FMCG AUDIENCE
BORN IN 1783 CRAFTED FOR TODAY Schweppes 1783 Unique natural flavours, beautifully balanced and expertly crafted. Inspired by the master.
contents July 2019
26
UP FRONT
EVENTS
6
EDITOR’S NOTE
8
INDUSTRY NEWS
32 CELEBRITY CHEF TO JUDGE SUPREME PIE AWARDS
SPECIAL FEATURES
32
14
WINTER WELLNESS Vitamins & Supplements
33 EVENTS AROUND THE WORLD
18
BABY ESSENTIALS
22 COOKIES & CRACKERS A snapshot of category news and Nielsen data REGULARS 10 GEAR New tech for work, rest and play 12
BEST IN SEASON Fresh produce update
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WHAT’S HOT New products in store
GOOD BUSINESS 26
32
INDUSTRY NEWS
27 COVER STORY Healthier new range shakes up the Granola category 28 TRENDS The great Kiwi summer holiday myth 29 SUSTAINABILITY Foodstuffs launch BYO containers 30
LEGAL ADVICE Employee Share Schemes
31 FGC Bullying in the workplace
WHAT’S ON Events for your diary
34 FMCG BUSINESS MARKETING SUMMIT Join us and meet inspirational speakers 35
OUT & ABOUT Our people - spotted at events around New Zealand
THE SHOUT 3
EDITOR’S NOTE
4 INDUSTRY NEWS AND INSIGHTS 7 LIFE AT THE LANDING The exclusive vineyard, luxury residences and soon-to-be winery in Wairoa Bay. 8
BACK TO THE FUTURE A look back at 2014 and the liquor trends predicted by those in the know.
10
5 BIRTHDAY GIVEAWAYS It’s our birthday and we’re giving you gifts!
12 SYRAH AND MERLOT Tasting notes from Cameron Douglas MS 14
FIRESIDE BREWS John Oszajca shares his picks for winter warming beers
16 NIELSEN US: HOW NEWER RTDS ARE SHAKING UP THE ADULT BEVERAGE MARKET International insights
32
14
rocery Saturday 14 September 2019 New Zealand Room SKYCITY Auckland Convention Centre 6.30pm till 1am
If you’d like to know more or book a table please contact camilla@s2n.co.nz OUR TRUST SPONSORS
[ editorial ]
CELEBRATE WITH US! Time flies. It seems only recently that we planned our first launch issue, but FMCG Business marks its 5th birthday this year and to celebrate the occasion, we have some special activities planned for you across our social media channels. Head over to FMCG Business on Facebook, Twitter or Instagram before 31 July 2019 and you could be in to win some great prizes. You will also find some special 5th birthday giveaways in The Shout, which has a fresh new look this month. Big congrats also to the team at New World Victoria Park, who are celebrating 20 years since their store first opened in central Auckland. Find out more about their success story on pg 26. Meanwhile, Foodstuffs co-operatives are working closely with suppliers to reduce or remove plastic packaging, and are committed to making all private label packaging (which includes the Pams suite of products) 100% recyclable, reusable or compostable by 2025. Sustainability Manager Mike Sammons shares the latest updates from Foodstuffs on pg 28. FMCG Business brings you news and event highlights, product and gadget launches, Nielsen data, category insights and helpful tips from respected industry experts. This month, our legal team looks at employee share schemes and FGC Chief Executive Katherine Rich considers professionalism in the workplace. While grocery is a fast-paced, action-packed environment, there is now a greater responsibility for employers to be mindful of potential bullying behavior, says Rich. Discover what’s new in Vitamins and Supplements, Baby products, Biscuits and Crackers and check out what’s best in season. There’s also an exciting breakfast cereal launch underway, as seen on our cover. Last but not least, please get in touch with our friendly team if you have news to share – we’d love to hear from you! Happy reading,
PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 PUBLISHER Dale Spencer dspencer@intermedianz.co.nz EDITORIAL DIRECTOR James Wells The Intermedia Group Pty Ltd AUSTRALIA james@intermedia.com.au HEAD OF CONTENT Tamara Rubanowski trubanowski@intermedianz.co.nz ph: 027 278 4761 NATIONAL SALES MANAGER Joel Bremner jbremner@intermedianz.co.nz ph: 021 370 065 SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 THE SHOUT EDITOR Charlotte Cowan ccowan@intermedianz.co.nz ph: 021 774 080 THE SHOUT SALES DIRECTOR Jacqueline Freeman jfreeman@intermedianz.co.nz ART DIRECTOR Ryan Vizcarra ryanv@intermedia.com.au HEAD OF CIRCULATION Chris Blacklock cblacklock@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz
Tamara Rubanowski trubanowski@intermedianz.co.nz www.fmcgbusiness.co.nz
SUBSCRIPTION ENQUIRIES Eclypse Lee elee@intermedianz.co.nz ISSN 2382-1663
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ON THE COVER Sanitarium has launched a new ‘better-for-you’ Granola range - read the full story on pg 27.
* Glycemic Index (GI) value = 53 **compared to high GI foods when consumed prior to exercise, as part of a balanced diet. ^ per 50g serve of Low GI Granola without milk.
PLUS! VITAMINS & SUPPLEMENTS n BABY PRODUCTS n BISCUITS & CRACKERS NEW ZEALAND’S LARGEST FMCG AUDIENCE
FMCG BUSINESS IS PROUDLY ASSOCIATED WITH
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FMCG BUSINESS - JULY 2019
DISCLAIMER This publication is published by The Intermedia Group Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by New Zealand and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2019 - The Intermedia Group Ltd
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FASTER MOVING CHICKEN GOODS
NEW Superfoods plus Nature Boost BOOST your wellbeing with real food nutrition
Exciting new products
from New Zealand’s favourite
chicken brand.
TEGEL’S T NEW SMAR OK! LO
DKSH HAS ACHIEVED REMARKABLE GROWTH FOR THEIR CLIENTS’ BRANDS IN NEW ZEALAND AND THEY ARE JUST GETTING STARTED.
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NEW
OLIVADO GROWING THE
TUFFY HEAVY DUTY SUPPORTED BY THE BBQ WORLD SERIES On facebook, on radio and on the road with the Tuffy 4x4BBQ
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ANOTHER KIWI FIRST 100% GRASS-FED WAGYU BEEF Brought to you by farmers from Cape to Bluff and First Light
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DRIVING FURTHER GROWTH IN THE LONG ROLL SEGMENT – NOW 25% + VALUE OF TOTAL TOILET TISSUE*
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TO EXPERIENCE THIS AUGMENTED REALITY COVER PAGE WITH YOUR SMARTPHONE
*Source: IRI $ Share of Toilet Tissue MAT to 09/04/17
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Introducing CottonSofts’ new improved product and packaging
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NEWK LOO G IN COM N SOO
Getting recycling on a roll.
Recycled paper, recyclable packaging, recycled core... Grow your share of the green segment
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Month 2018 November 2018 – Volume – Volume 5 – No 5 – XNo 10
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FIRST
LO O K
natural
ANTI-AGEING
SKINCARE
IN SUPERMARKETS
ABE ’S HA PLUS! ORGANIC TRENDS n WHAT'S HOT n NZ CHOCOLATE AWARDS n
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The great taste of fruit and chocolate combined
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* A l l 2 pl y bi gger & so f ter.
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^ Source: IRI MarketEdge NZ National Grocery – Value share MAT ending 01/07/2018 * Based on 2/3rds of NZ DHBs providing Huggies Newborn & Infant Nappies ^^ Source: IRI MarketEdge NZ National Grocery – Dollar sales growth MAT ending 01/07/2018
DRINKS
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PLUS! WELLNESS WISDOM n NEW EVENTS n EASY MEALS n AWARD-WINNERS
[ news ]
Coca-Cola signs billion dollar Olympic deal China Mengniu Dairy and Coca-Cola have signed a long-term global Olympic deal as joint beverages and dairy sponsors starting from 2021 until 2032, according to the International Olympic Committee (IOC). Coca-Cola’s previous deal ran to 2020 and the new agreement with China’s top milk products manufacturer, which will span six Olympic Games, makes it the longest Olympic sponsor. Coca-Cola has first supported the Olympic Games more than 90 years ago, in 1928. Beijing will host the 2022 Olympics, while the Summer Games of 2024 will be staged in Paris. Los Angeles has been awarded the 2028 Olympics. While some reports have put a multi-billion dollar price tag on the agreement, there are no financial details confirmed and both Coca-Cola CEO James Quincey and Mengniu Chief Executive Jeffrey Lu refused to comment on the actual size of the deal. The two companies are already working together in some aspects of their business in China. Source: Reuters
Plastic-free trend gains momentum With Plastic Free July underway and new plastic bag legislation in effect from 1 July, Countdown has released data that shows Kiwi shoppers have continued to embrace the move away from plastic bags. Almost 90% of Countdown customers are now bringing their own bags or don’t use a bag at all when they shop and this number has increased month-on-month since Countdown began phasing out single-use plastic carrier bags in May 2018. Countdown has removed 1889 tonnes of plastic bags from circulation in New Zealand since then - the equivalent to eight fully loaded jumbo jets. Kiri Hannifin, Countdown’s General Manager Corporate Affairs, Safety and Sustainability says the company’s plastic reduction strategy has diverted 278 million single-use plastic shopping bags from landfill so far. “Our customers are proof that Kiwis are ready to make positive changes when it comes to plastic bags. We’re delighted that more and more of them getting behind initiatives like our BYO container trial to help reduce single-use plastic in other areas as well. “Plastic Free July is a great time for all of us to stop and think about the amount of plastic we’re using. At Countdown, we’re taking the chance to highlight some reusable products in our stores and the progress we’ve made around reducing plastic to date, as well as answering some of the tough questions about what there is still to be done,” says Hannifin. In line with the new plastic bag law, Countdown has just introduced a new, 100% recyclable, Forest Stewardship Council certified paper bag for customers who forget to bring their reusable bags. The new paper bags are available to buy for 20 cents each.
FOR MORE INDUSTRY NEWS FOLLOW US ON 8
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He’s Back! Everyone remembers Mr REACH, the character with the flip-top head.
He’s funny, he’s charming, and now he’s back in a big way, starring on TV screens from this month onwards. He’ll be everywhere. > Stunning new packaging > Large media campaign > Engaging consumers by making oral care fun again
An integrated campaign that’s sure to drive your sales July
August
September
October
Free-To-Air TV Billboards TV On Demand Pre-rolls YouTube Pre-rolls Facebook Instagram Social Media Influencers Press
Be the first to see the new TVC! Visit Facebook/Reach New Zealand
Would you like to leverage this campaign in your store? Please contact your PAVÉ sales rep or call 09 302 1190.
Huawei P30 Pro
Pat Pilcher’s monthly round up of all the tech worth knowing about, for work, rest and play.
Huawei may be in the news because of the US ban, but don’t let that put you off their latest phone, the p30 Pro. It really is a fantastic piece of hardware. The P30 Pro takes phone photography to a whole new level. As well as being a capable smartphone with a fast processor and acres of storage its camera pulls off the Tardislike feat of having a 5x optical zoom, which when combined with the digital image processing gives an incredible 50x zoom. This is unheard of on other smartphones. If a 50x zoom in a smartphone seems crazily impossible, how about a night shooting mode that delivers photos that are next to impossible to take on most other phones? https://consumer.huawei.com/nz/phones/p30-pro/?utm_source=sem&utm_ medium=cpc&utm_campaign=p30brand $1499
Samsung Galaxy Buds Cables, bah humbug! When they’re not tangling up with everything, wires are getting in the way. Samsung, feeling the pain of many a well-heeled commuter/jogger/music fan, has launched the Galaxy buds, which connect to a smartphone wirelessly for three hours of musical goodness. When not in use, they tuck away in a small charging capsule which can supply up to five full charges, substantially extending their usefulness. https://www.samsung.com/nz/wearables/galaxy-budssm-r170/SM-R170NZWAXNZ/ $299
Echo spot Thanks to a particularly ingenious design, Amazon’s tennis ball-sized smart assistant makes a perfect bedroom alarm clock replacement on the nightstand. Thanks to its round 2.5” screen it can display information such as the time, weather and upcoming appointments. If you’re the lucky owner of Arlo or D-Link security cameras, you can also use the spot check up on camera video feeds. There’s a vast amount of support for smart home devices so tasks turning on/off or dimming/changing the colour of Philips Hue lights is as easy as asking Alexa. https://www.amazon.com/Echo-Spot-Smart-DisplayAlexa/dp/B073SQYXTW $179 10
FMCG BUSINESS - JULY 2019
[ gear ]
Google Wi-Fi Wi-Fi is literally lifeblood nowadays. This means that Wi-Fi reception dead spots can create all sorts of problems. Thankfully, banishing wireless reception issues isn’t as hard as you’d think. Google has come up with Google Wi-Fi, which is XL sized hockey puck like widgets that will link up to re-broadcast Wi-Fi around your home. Available in a three pack, one Google Wi-Fi device connects to your broadband router, and the other two are strategically placed around the house to boost coverage and can be managed using the Google Wi-Fi app for android and IOS. https://store.google.com/product/google_wifi From $229
D-Link HD Outdoor Wi-Fi Cameras A considerable number of burglaries and vandalism goes unsolved. Beating the odds can be as easy as installing weatherproof security cameras such as D-Links HD Outdoor Wi-Fi camera. Thanks to their 1080p HD resolution, 135-degree viewing angle and night vision mode, identifying intruders, thieves and vandals becomes more likely. Thanks to a weatherproof wireless design, they’re dead easy to install, and you can get notifications and alerts on a smartphone via the mydlink app. https://www.dlink.co.nz/home-solutions/DCS-8600LH-FullHD-Outdoor-Wi-Fi-Camera $329
Leaders. Innovators. Disruptors. Movers. Shakers.
We put the spotlight on sought after FMCG talent.
Lara Devereux Sales & Marketing 09 300 6877
Erin Kirk Sales & Marketing 09 300 6791
Bobbi Ryan Supply Chain & Operations 09 300 6874
Claire Ellis Finance & Accounting 09 300 6792
Chris Palmer Interim Talent 09 300 6872
Alistair Comyn IT & Projects 09 300 6793
Let us connect your business to the exceptional game changing talent transforming the FMCG world. Talk to our FMCG recruitment specialists. www.convergencepartners.co.nz FMCG BUSINESS - JULY 2019
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[ fresh produce ]
BEST IN SEASON Pipfruit season is at its peak, with every variety of apple and pear in plentiful supply and kiwifruit continues to move along strongly, with a big volume available this month. Keep all three of these well stocked and displayed.
Brassicas
“NEW SEASON NAVEL ORANGES HAVE AN INTENSE FLAVOUR AND A HIGH VITAMIN C CONTENT.”
July brings the full brassica range into mass supply - broccoli, cabbage, cauliflower, Brussels sprouts, kale, Asian vegetables, celery, leeks, silverbeet and spinach. This is the main winter crop for these vegetables, and they should all be highlighted to represent good value and to encourage repeat purchase for healthy winter eating. What to look for: Broccoli, cabbage and cauliflower - Choose broccoli with tight green florets and firm stalks that feel heavy for their size. The cut ends of the stalks should be fresh and moist looking. Cabbages should be tight and compact and also heavy for their size. Cauliflower heads should be firm and tightly closed with no signs of dark spots or softness. Brussels sprouts, kale and Asian vegetables – Brussels sprouts should be firm with bright green heads and tightly packed leaves. Smaller Brussels sprouts are usually sweeter and more tender than larger ones. Smaller-leaved kale is the best choice for tenderness and mild flavour as oversized, coarse leaves can be tough and consumers generally don’t like this. When choosing Asian greens look for crisp stalks with bright green, glossy leaves. Celery and leeks – Celery should have firm, tightly packed stalks with medium to thick ribs that are crisp enough to break apart easily. The leaves should be a bright, yet pale green colour with no sign of wilting. Choose leeks that have as much white and light green as possible with crisp and firm stalks. Silverbeet and spinach – Both silverbeet and spinach should have fresh, dark-green leaves, however silverbeet leaves should also be glossy. They should also have fresh stalks with no wilted leaves. Storage/handling: Where possible, display brassicas in front bins in your produce area. Provided you keep them hydrated and refreshed, they will last out of refrigeration during the cooler months.
and a high vitamin C content which consumers are interested in at this time of year. What to look for: Choose firm, smooth, thinskinned and bright oranges that are heavy for their size. Storage/handling: Oranges won’t ripen any further once they are picked. To avoid oranges drying out, keep refrigerated where possible.
Tamarillos The sub-tropical, extremely seasonal tamarillo is available from June to August and there will be a core, loyal group of consumers that are prepared to pay the going rate for this exotic fruit so they are worth stocking. There are three varieties – red, amber and gold. What to look for: Look for full colouration (red or golden) on the fruit body up to the stalk. Fruit should be firm and heavy for its size and stems should be black, not green. Ripe tamarillos are fragrant and yield slightly to finger pressure. Storage/handling: Tamarillos will keep refrigerated for two weeks or for one week unrefrigerated. Handle them with care to avoid bruising.
Australian strawberries Australia produces fantastic strawberries in winter. They are airfreighted from Queensland and Western Australia each week and as they are a consumer favourite they will be snapped up, so they’re a safe bet. What to look for: Some Australian varieties are not completely red through their shoulder season – in some cases there is still a fair amount of white flesh. This is a normal characteristic of these Australian varieties so don’t be deterred – they still taste great and are full of flavour. There is a fairly new variety however, Red Rapacity, which does have a deep crimson colour. Storage/handling: Purchase small quantities regularly to ensure fresh stock turnover.
New Zealand Navel oranges The main growing area for Navel oranges in New Zealand is Gisborne, with the peak season running from mid-July to mid-August. New season Navel oranges have an intense flavour 12
FMCG BUSINESS - JULY 2019
Join us on
www.unitedfresh.co.nz
Happiness is Honeycomb You could be forgiven for thinking a cheese and crackers were good enough on their own. But no platter is complete without adding the sweetness and texture of honeycomb, not to mention it looks too good to be true. Also a secret weapon to any dessert, breakfast – the secret’s out. Happy Valley’s raw Honeycomb also has new box packaging so you won’t miss it on shelf. www.happyvalley.co.nz
Cheat. Heat. Eat. New SunRice Infusions Range Packed with the goodness of brown rice and grains, the new Infusions range from SunRice is set to steal the dinner market. It’s the best of rice infused with authentic flavours like lemongrass, coconut and chilli. Serve with chicken or fish for a tasty guilt free meal in just 90 seconds. Available in supermarkets from 17 July. www.sunrice.com.au Call + 64 9 480 9948
S-26 Original Toddler Contains 16 vitamins and minerals, including vitamins A and C, zinc and iodine, for growth and development. A good source of iron, which contributes to cognitive development and functioning of the immune system. To be enjoyed supplementary to a varied diet when energy and nutrient intakes may not be adequate. www.meandmychild.co.nz
THE Soup this Season Shiitake’s the secret Family owned Meadow Mushrooms’ latest addition to their trusted range is a new premium shiitake mushroom. Flavoursome fresh shiitake is the secret to making any meal a pleasure. Grown in Canterbury, you can find them in retailers and wholesalers throughout the country. Call 0800 687 476 www.meadowmushrooms.co.nz
Pitango has partnered with Sunfed Meats to create a ‘Chicken’ soup that’s truly good for the soul! With no nasties, the new Pitango Chicken Free Chicken Thai Style soup is vegan friendly, high in protein and gluten free. A perfect, delicious meal for those seeking protein alternative options to keep warm and nourished over the chilly season. www.pitango.co.nz Call 09 260 4110
FMCG BUSINESS - JULY 2019
13
WINTER WELLNESS The days might be drawing out but winter chills and ills will be around for a long while yet. Vitamins, supplements and cold remedies can help keep them at bay. While the solstice is past, we all know that merely signals the onset of the worst part of winter. It will seem forever before summery days are here again and many of us will be battling colds, flu and various other winter ills before those brighter days appear. Vitamins and supplements are a valuable method of helping us stay healthy. FMCG Business checked with several leading suppliers to find out what’s trending.
Three new wellbeing products Created in New Zealand in 1923, Red Seal has a long history of supporting Kiwis’ wellbeing with vitamins, minerals and herbs. “Currently a strong number two brand in the vitamins category and valued at $18m retail, Red Seal offers a wide range of supplements, says Senior Brand Manager – Supplements & Functional Foods, Cyndi Mellish. “It has been an exciting year for Red Seal with the launch of three new on-trend products – two new probiotics and a tasty new addition to the VitaFizz range,” she said. “VitaFizz, our energetic effervescent range, is now valued at $1m retail and continues to go from strength to strength, growing at +35% vs. last year. The introduction of VitaFizz Cleanse brings an exciting new flavour to the category – raspberry and lime. Its blend of Milk Thistle, electrolytes and B vitamins will help protect the liver and assist recovery from over-indulgence. “Red Seal Probiotics Bowel Support and Red Seal Probiotics Immunity are single strain offerings, backed by scientific research. Red Seal continues to offer a range of multi-strain probiotics with varying strengths, enabling customers to choose the best probiotic for their individual needs,” Mellish concluded. 14
FMCG BUSINESS - JULY 2019
Fishing for more omega-3s in your diet?
Try Blackmores fish oils, a rich source of omega-3s. Same great quality range, now with a fresh new look to make shopping easier.
FRESH & CLEAN!
3x
OMEGA-3
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Always read the label and use as directed. Vitamins and minerals should not replace a balanced diet. Blackmores NZ Ltd, Auckland. TAPSPP3959
[ category insights ] Smart represents an excellent opportunity for all retailers,” said North. “Best of all, Nature’s Way Kids Smart vitamins taste great, kids love to take them.” *Dr Cameron Grant, Head of Paediatrics, Auckland University **IRI Total Grocery MAT 02/06/2019
Fresh new look
Good nutrition Nature’s Way “Kiwi kids can be fussy eaters and don’t always get the vitamins and minerals that are crucial in their early years,” says Sales & Marketing Manager for Nature’s Way, Alasdair North. “The number of children hospitalised with nutritional deficiencies in New Zealand has doubled over the last decade.* From topping up kids’ nutritional requirements, supporting their growth and development, immunity and keeping little tummies happy, Nature’s Way Kids Smart has a supplement to suit,” he told FMCG Business. He added: “Representing over 45% of the total kids’ category, Nature’s Way Kids Smart is number 1 in kids’ supplements. ** Having successfully transitioned from Bioglan Kids Smart and supported by a comprehensive launch campaign, Nature’s Way Kids Smart is delivering growth to the kids supplement category. With a focus on offering quality products with a point of difference, Nature’s Way Kids Source: NIELSEN SCANTRACK Total Supermarkets - MAT to 16/06/2019 Val Sales
Val % Chg YA
T. Health Supplements
115,470,936
1.3%
T. Vitamins
39,540,804
-2.1%
T. Nutritional Sports Bars
18,497,046
21.6%
T. Nutritional Supplements
16,267,134
7.9%
T. Minerals
13,071,598
1.0%
T. Other Health Tablets
12,777,023
-10.4%
T. Herbal Supplements
7,426,339
1.6%
T. Fish Liver Oil
6,400,664
-13.1%
T. Garlic Tablets & Capsules
1,192,770
-5.3%
T. Homeopathy
162,169
89.7%
T. Tonic Supplements
130,478
198.7%
T. Energy Supplements
4,912
1,819.8%
“A Blackmores specialty, Omega-3s are essential fatty acids that support heart, eye, brain, skin and joint health,” explains Product Manager Merilyn Creedy. “The body does not produce them, we get them from the foods we eat, mainly from fish. Blackmores travels the world to find premium quality fish to provide consumers with a great source of naturally derived omega-3s, which are essential for your health and wellbeing, in case you don’t eat the recommended 2-3 serves of fish per week,” she said. “Blackmores are involved in every step of the supply chain, from the selection of the raw ingredients through to oil extraction and capsule production. Blackmores fish oil is extracted from 100% wild caught fish so your shoppers get the omega-3s they need from their fish oil supplements. Our specialised extraction process ensures purified, high quality fish oil that is rigorously tested for mercury, dioxins and PCBs. Blackmores works with organisations including WWF to ensure the fisheries we source our fish oil from support our commitment to sustainability and only take what can be replaced,” Creedy continued. “Blackmores range of fish oil supplements have a fresh new look, helping shoppers navigate the range and choose the fish oil supplement that’s right for them. Our Blackmores Fish Oil Odourless Mini Caps provide a concentrated dose of 2000mg of fish oil and includes 600mg of omega-3s, helping to support general health and wellbeing in a convenient smaller size capsule and odourless flavour. “Blackmores Omega Double High Strength Fish Oil provides double the omega-3s to support joint health, while Blackmores Omega Triple Super Strength Fish Oil provides triple the omega-3s to support joint and heart health. At the top of the range, Blackmores Omega Brain High DHA Fish Oil provides 1,000mg of DHA per dose of two capsules for optimal brain health and mental function support,” Creedy said.
FMCG Business produces a monthly snapshot of category news and highlights, based on information from participating clients and Nielsen data available at time of print. To showcase your products in upcoming category reports, please contact trubanowski@intermedianz.co.nz. 16
FMCG BUSINESS - JULY 2019
Growing Healthy Kids
BABY ESSENTIALS Discover what’s new and trending in baby and toddler care.
18
FMCG BUSINESS - JULY 2019
[ feature ] The arrival of a new baby is usually a wonderful time for parents, but it can often also be stressful and exhausting. However, New Zealand suppliers of baby personal care products tell FMCG Business there are numerous recent developments to assist parents with the essentials for baby and the various developmental stages of a toddler journey. Their little angel will give the parents feelings of utmost joy, but also almost certainly deprive them of something they crave more than anything else in the world at that time of their lives – sleep. Their first task will be to satisfy an apparently endless appetite for milk, but parents quickly learn that keeping their demanding infant as comfortable as possible is well worth the investment. Only when that little one is sleeping peacefully can they do the same.
Introducing S-26 Original Toddler ®
Closer to nature Tommee Tippee cups have been such a godsend for parents of babies and infants for generations now that it might have seemed to many that no improvement was necessary – or even possible. However, an improved version has now arrived. It comes in the form of the Tommee Tippee Closer to Nature 360° Cup, a silicone based, lip activated cup, and the key message to parents is that training your little one to sip like a grown-up from the side of a cup can be a tricky business. The 360° Cup is spill-free and enables a small child to drink from anywhere around the edge. Other advantages to the Closer to Nature 360° Cup is that it has a one-piece silicone valve, making it easier to clean, and there are no small parts. It comes with a silicone lid for easy travel and hygiene; and is in two sizes: • Trainer (handles) 200ml • Tumbler (no handles) 250ml. Available colours are Teal and Blue.
New addition to the S-26® Original product range Developed to help meet the changing nutritional needs of toddlers in times when their diet may not be adequate to supply them with the energy and nutrients they need.
Speak to your Nestlé Territory Manager for further information
Clinically proven to reduce colic and discomfort Our trusted Anti-colic bottle range has a clinically proven, anti-colic system. The unique valve on the teat flexes to allow air into the bottle instead of baby’s tummy. Trusted by mothers since 1984 , our Anti-colic bottles continue to be the preferred choice of many mums.
125ml
260ml
330ml
Distributed by Endeavour Consumer Health PH 0800 104 401 Follow us on Facebook www.philips.co.nz/avent
20
FMCG BUSINESS - JULY 2019
Nourished by Nature Earthwise Nourish is worth $670k in the Baby Toiletries Category, growing ahead of the category at +10% vs +4.8% in latest MAT to 31/03/19*, Earthwise Brand Manager Emma Clarke told FMCG Business. “The New Zealand made brand uses quality plant-based ingredients and is free from harsh chemicals, which is clearly resonating with consumers. Babies experience a range of skin sensitivities and allergies, causing 44% of parents to rank gentle ingredients as one of the most important factors when shopping for baby personal care products. Not surprisingly, we see consumers switching to natural baby products,” Clarke said. “Earthwise Nourish is introducing two products to offer a complete baby care regime and an opportunity to encourage consumers to trade up from mainstream brands to drive incremental value and profit. Earthwise Nourish Soothing Nappy Balm 75ml is the first zinc free and vegan friendly natural nappy balm offer in grocery. The balm is gentle on baby’s delicate skin, reduces redness and irritation and is fragrance free. “Earthwise Nourish Bedtime Bath 275ml is the newest edition to the unique hippo
“THE NEW ZEALAND MADE BRAND USES QUALITY PLANT-BASED INGREDIENTS AND IS FREE FROM HARSH CHEMICALS.” EMMA CLARKE, EARTHWISE BRAND MANAGER range. Parents are becoming increasingly aware of the importance of a good bedtime routine, an opportunity to offer a natural bedtime bath alternative in grocery. The new product is enhanced with calming lavender and rose geranium essential oils, the goodness of goats’ milk – which doesn’t dry or strip delicate new-born skin, free from sulphates and parabens.” Clarke says the Earthwise Nourish Baby Shampoo 275ml will move to new and improved Shampoo & Conditioner 2in1, to benefit time poor parents, from July 2019. *Source: IRI Big Picture Category Brand Performance latest MAT 31/03/19, Market Trends & Innovation Research 2016, Mintel Baby Personal Care Market 2017, Mintel Baby Personal Care Report June 2018
[ feature ]
The journey to independent drinking
Category market leader “Philips Avent is the market leader in the Baby Accessories category with 34% share (IRI NZ Grocery Dollar Share MAT to 9th June 2019) and is growing ahead of the category,” says Brand Manager Endeavour Consumer Health – Ebos Group, Michelle Rice. “Philips Avent products are with you every step of the way with their range of clinically proven anticolic bottles and teats, orthodontic soothers and toddler cups that are tailored for the various stages of independent toddler drinking,” she said. “Philips Avent is the preferred choice of comforter (soother) with 78% segment share (IRI NZ Grocery Dollar Share MAT to 9th June 2019). Their new Ultra Air soothers feature a silky soft nipple, and lightweight shield with four extra-large air-holes to allow skin
“PHILIPS AVENT ANTICOLIC BOTTLES HAVE BEEN TRUSTED BY MUMS SINCE 1984.” MICHELLE RICE, BRAND MANAGER ENDEAVOUR CONSUMER HEALTH – EBOS GROUP
to breathe, minimising skin irritation and providing maximum comfort. They also come in a handy sterilisation carrying case,” Rice continued. “Philips Avent anti-colic bottles have been trusted by mums since 1984 and are clinically proven to help reduce colic and discomfort. The unique valve on the anti-colic teat flexes to allow air into the bottle instead of a baby’s tummy, enabling uninterrupted feeding. Philips Avent have 36% share of the bottle and teat segment with a range of bottles, from 125ml to 330ml sizes,” she said. “The range of Philips Avent toddler cups are specifically tailored for the various developmental stages of a toddler journey, to drinking independently. Avent has 27% share of the cup segment and is growing at massive +18% MAT. Their entry level Easy Sip cup with its flexible soft silicone spout for easy drinking, and easy grip handles makes it the perfect first choice. The new leak-proof My Grippy Soft Spout cup with its bite resistant angled soft spout and easy grip curved bottle shape is an ideal cup progression for toddlers around nine months who have more developed mouth muscles and pincer grip. For older toddlers around 12 months of age, Avent’s Bendy Straw Cup and Grown Up Cup are ideal solutions.”
As your child grows, learning to drink independently is a skill they need to develop. Our range of innovative toddler cups have unique features tailored to each stage in a child’s journey to independent drinking.
9m+ 6m+
9m+
12m+ 18m+
12m+
Distributed by Endeavour Consumer Health PH 0800 104 401 Follow us on Facebook www.philips.co.nz/avent
FMCG BUSINESS - JULY 2019
21
COOKIES & CRACKERS A selection of sweet and savoury treats that will bake your day! They may be regarded as relatively humble on the culinary quality scale, but biscuits and crackers continually score as a delectable snack that can enhance the enjoyment of the whole day. Cookies of some kind have been giving pleasure to humans for thousands of years. The idea of making them goes back to the ancient Romans and the word biscuit is derived from the Latin words bis cotus, meaning twice baked. However, biscuits as we know them were developed in the Middle Ages. With the beginning of the Industrial Revolution in the 19th Century, several new biscuits were invented, including the Garibaldi (1861) and the Cream cracker (1885). The Digestive was invented in 1892 by Alexander Grant, Custard Creams made their first appearance in 1908 and Bourbons in 1910. Ruth Wakefield invented chocolate chip cookies in 1938, while HobNobs were introduced in 1986. Consumers these days increasingly insist that their snacks are healthy and several Kiwi companies are only too pleased to oblige.
Free from nasties Twelve years ago, pure delish started on a mission to bring a new level of premium to the breakfast cereal category. “After much initial resistance, today you will find an extensive range of pure delish’s super premium cereals in the breakfast aisles of supermarkets and leading independent grocers around New Zealand,” says Marketing Manager, Amanda Macdonald. Following their “huge success in cereal,” pure delish set their sights on introducing their super-premium bites/biscuits, snack bar and slab ranges to biscuit and lunchbox categories around New Zealand,” she said. “Consumers want to purchase better quality premium snacks that taste great but also tick some of the health and allergen boxes. They want to buy these products in their local store, in the main aisles, alongside other everyday products,” Madconald explained. “We develop our products so they taste great first and foremost, and will appeal to a wide section of the market. Often products such as ours, that also happen to be free from gluten or dairy for example, are placed in gluten-free or specialty sections where products can be overlooked by consumers. Our challenge, as it was 12 years ago, is communicating to grocery buyers and category managers that people want to find these types of products in the main supermarket aisles.” Macdonald says pure delish’s range of biscuits/bites, slabs and snack 22
FMCG BUSINESS - JULY 2019
bars are still made by hand by its own “talented” in-house baking team. All ingredients are hand-sorted and checked before being used in any product to ensure only the highest quality are used. “The company’s ethos is based around making products that taste amazing, are made from ‘real’ ingredients and are free from nasties like artificial colours, flavours, preservatives and sulphites. Global trends and consumer demands for gluten free, no dairy, vegan or plant based products also mean the pure delish bakery range ticks the boxes for many customers searching for these types of products,” she concluded.
A New Zealand artisan As Marketing Co-ordinator Ashley Feck puts it, “Molly Woppy Ltd is a New Zealand artisan, born in 2002 from a love of baking, preparing (and devouring) delicious treats.” Feck says Molly Woppy owners, Alistair Parker and Hayley Molloy, “baked up a plan to fill a gap in an expanding market; a premium, artisanal range of cookies available to every household. “Those cookies would be baked using only premium quality ingredients including free-range eggs, wholesome oats, real vanilla beans, and New Zealand butter and honey – free from anything artificial. Parker and Molloy use simple, minimal processes to maintain the integrity of the ingredients and finished product. Their cookies contain natural quality ingredients the consumer can recognise and find in their home pantries.” He says the company’s artisan cookies contain “seven delicious flavours”, including their most iconic product, Gingerbread Kids
NEW
[ category insights ]
which are “dressed in exclusive buttons that are 100% free from artificial colours, flavours, preservatives and palm oil – naturally coloured with fruits and vegetables. The range also includes gluten-free options that carry the Crossed Grain logo and dairy-free options for consumers who have dietary requirements.” Molly Woppy offers consumers true homestyle baking for those who do not have the time or the lifestyle to bake their own,” said Feck. “Our cookies are weighed, mixed and scooped just like you would at home; in line with our core value of handmade.”
Organic consumer favourites When it comes to organic crackers, many consumers will look no further than Ceres Organics. “Ceres rice crackers, cakes and bites have become synonymous with the health & wellness category,” says Trade Marketing Manager, Jo Calladine. “In particular the brown rice crackers are proving wildly popular, growing at 142% yr. on yr. (IRI scan data, units, MAT to 31/3/19). Ceres Organics rice cracker sales continue to go from strength to strength and it’s great to be bringing innovation and growth to a
category often seen as mature. As ranges are moved into mainstream, we expect this to continue,” Calladine said. “When sampled through ‘I Am Company,’ 100% of consumers said they would purchase again (December 2017 Campaign),” explained Ceres Marketing Manager Nicky Moltschaniwskyj. “Our rice crackers are clear consumer favourites. With more shoppers checking ingredients lists, we are seeing them opt for shorter, cleaner lists – ours are all ingredients you can understand without a food science degree. This is reflected in the superior taste too; when tasted side by side with other crackers you can really taste the difference.” Made from Thai jasmine brown rice, they are naturally more wholesome than white rice crackers, Moltschaniwskyj continued. “They’re now available in convenient multipacks in Sea Salt & Vinegar plus Sour Cream & Chives flavours – two of Ceres Organics best sellers. Being baked – not fried, they provide a healthier alternative to fried chippies in school and work lunchboxes. So, whether it’s a grab and go situation, or platter perfection, Ceres Organics have what consumers are looking for.”
Market Expansion Services by www.dksh.com
Market Expansion Services by www.dksh.com
Market Expansion Services by www.dksh.com
DKSH New Zealand Limite 279 Railway Road, Milson Private Bag 11047, Palmer Phone +64 6 356 5323, Fa customerservice.nz@dksh.
DKSH New Zealand Limited 279 Railway Road, Milson, Palmerston North Private Bag 11047, Palmerston North 4442 Phone +64 6 356 5323, Fax +64 6 356 4726 customerservice.nz@dksh.com, www.dksh.co
DKSH New Zealand Limited 279 Railway Road, Milson, Palmerston North 4470 Private Bag 11047, Palmerston North 4442 Phone +64 6 356 5323, Fax +64 6 356 4726 customerservice.nz@dksh.com, www.dksh.co.nz
Contact your DKSH New Zealand Limited representative for more information Market Expansion Services by www.dksh.com
DKSH New Zealand Limited 279 Railway Road, Milson, Palmerston North 4470 Private Bag 11047, Palmerston North 4442 Phone +64 6 356 5323, Fax +64 6 356 4726 customerservice.nz@dksh.com, www.dksh.co.nz
5–6 October 2019 The Cloud, Auckland
YOUR OPPORTUNITY TO GET UP CLOSE AND PERSONAL WITH OVER 7,000 PASSIONATE FOODIES! The Chocolate and Coffee Show brings together two of everyone’s favourite treats and a whole lot more for two glorious days in October 2019. Now in its 6th year, The Chocolate and Coffee Show has become one of Auckland’s most-loved food and drinks events featuring many of the country’s large and small brands. We celebrate craft and artisan producers along with
You can secure a two-day place at The Chocolate and Coffee Show from only $395.00 + GST in our Artisan marketplace through to bespoke spaces that can cater to your needs and budget. Show partnerships are also
some of the bigger brands to an audience that skews 70% to Women in the 25-54 age groups and they are ready to spend! While chocolate and coffee are the mainstays of the show, many producers of other tasty treats have enjoyed success across the weekend including milks, preserves, bakery, beverages, liquor, homewares and other food products.
available in our ‘Family of Sponsors’ packages from only $1,200 + GST, which include event presence along with extended presence in Hospitality Business or FMCG Business magazines and huge digital and social databases.
Every exhibitor also receives a pre-show social post to our 14,000+ Chocolate and Coffee Show followers and free exhibitor profile on www.chocolatecoffeeshow.co.nz so book now!
Find out more:
www.chocolatecoffeeshow.co.nz/exhibitors Or call Shaughan Woodcock 021 744 138 or Jac Freeman 021 286 7600
[ category insights ] Cracker Innovation “DKSH New Zealand’s Peckish maintains its position as market leader and market innovator of the Rice Crackers segment, sitting at 49.6% $ sales (TKA market share MAT to 19/05/2019) of Total Rice Crackers,” says Senior Client Manager, DKSH New Zealand Limited, Andrea Crutchley. She told FMCG Business that innovation is key to the continued growth of Peckish, with consumers seeking exciting new snacking options. “July 2019 sees the launch of the new Peckish Puffs range, driving growth through a completely unique snacking occasion. Peckish Puff Bites are fun-sized rice crackers that are small in size, but big in flavour,” says Crutchley. “Perfectly puffed for a light and crispy texture, these mouthwatering snacks are finger-licking good – perfect anytime, anywhere. Available in four delicious flavours; Soy Chicken, Sea Salt, Thai Chilli & Lime and Seaweed, there is an option for everyone.”
Fun design a standout The I Love Baking range continues to grow in popularity since its launch two years ago, co-founder Maree Glading told FMCG Business. “Initially the team from I Love Pies entered the biscuit aisle with four delicious varieties; Munchy Choc Chip, Coconut Choc Chunk, Manuka Honey Muesli and Ginger Ninja. Then two fun children’s flavours were
added to the range last year that are perfect for smaller fans of these cookies – Rainbow Choc-Magic and Cheeky Choc-Nana,” she said. “Twenty percent of the sweetness in the cookies comes from date puree and they don’t contain any refined sugar. They also have wholegrain oats, which give the cookies a lovely texture. Butter is used, as opposed to palm oil. The cookies come in convenient pouches which cleverly look like cookie jars and are re-sealable – their fun design has great standout on shelf,” explained Glading. “The range now includes single-serve cookies under the ‘Big’ cookie brand which offer convenience for people when they are on the go. None of the cookies have any preservatives or artificial colours, flavours or preservatives. “Within two years of launch, I Love Baking has become a significant player in the cookie category and is growing at 58% (IRI-NZ Market Edge data, MAT to 31/03/19). “We’ve been blown away with consumer response to a better-for-you cookie which also tastes great,” said Glading. “The range is perfect for the whole family. We’re looking to further innovate in this category, so watch this space.”
Market Expansion Services by www.dksh.com
Source: NIELSEN SCANTRACK Total Supermarkets - MAT to 16/06/2019 Val Sales
Val % Chg YA
T. Biscuits Inc Rice Wafer Cakes
445,423,968
4.9%
T. Cracker Biscuits
132,893,464
10.5%
T. Plain Sweet Biscuits
95,061,768
-0.6%
T. Enrobed Biscuits
88,565,680
6.7%
T. Rice Crackers
41,338,140
-5.1%
T. Childrens Biscuits
38,401,464
-1.1%
T. Cream & Jam Biscuits
31,173,630
16.0%
T. Rice Wafers/Cakes
12,800,233
9.7%
T. Biscuit Assortments
5,189,578
5.5%
FMCG Business produces a monthly snapshot of category news and highlights, based on information from participating clients and Nielsen data available at time of print. To showcase your products in upcoming category reports, please contact trubanowski@intermedianz.co.nz.
Market Expansion Services by www.dksh.com
Market Expansion Services by www.dksh.com
DKSH New Zealand Limite 279 Railway Road, Milson Private Bag 11047, Palmer Phone +64 6 356 5323, Fa customerservice.nz@dksh.
DKSH New Zealand Limited 279 Railway Road, Milson, Palmerston North Private Bag 11047, Palmerston North 4442 Phone +64 6 356 5323, Fax +64 6 356 4726 customerservice.nz@dksh.com, www.dksh.co
DKSH New Zealand Limited 279 Railway Road, Milson, Palmerston North 4470 Private Bag 11047, Palmerston North 4442 Phone +64 6 356 5323, Fax +64 6 356 4726 customerservice.nz@dksh.com, www.dksh.co.nz
Contact your DKSH New Zealand Limited representative for more information Market Expansion Services by www.dksh.com
DKSH New Zealand Limited 279 Railway Road, Milson, Palmerston North 4470 Private Bag 11047, Palmerston North 4442 Phone +64 6 356 5323, Fax +64 6 356 4726 customerservice.nz@dksh.com, www.dksh.co.nz
[ good business ]
Mr Reach is back! Everyone remembers Mr Reach, the character with the flip-top head. He’s funny, he’s charming and now he’s back in a big way, promoting Reach toothbrushes on TV screens from this month onwards. While the Reach brand enjoys a lot of support and has several products ranked in the Top 10 in their categories, it’s been more than a decade since Mr Reach was on the airwaves. Now, with fresh love from new owners LG Household & Healthcare, and local market management by PAVÉ Ltd, the Reach brand has been reinvigorated with sharp new packaging and a re-launch campaign, including freeto-air TV, YouTube pre-rolls, TV On Demand, Facebook, Instagram, billboards and more. All creative material has been developed in New Zealand, meaning it’s tailored for Kiwi consumers. The original Reach advertising was wildly successful because it took a serious category and made it fun. The new campaign will take the same approach and is sure to make people fall in love with the brand all over again. Animated Mr Reach will be pure gold on social media, where a new wave of consumers will engage and share content with friends. You can see the new TVCs and other material at Facebook/ Reach New Zealand. To bring the campaign alive in-store, Mr Reach has been added to certain packaging and Point Of Sale is available for displays. If you’d like to get your store involved, please contact your PAVÉ rep or call 09-302-1190.
New World Victoria Park celebrates 20 years With an opening designed to capitalise on the America’s Cup back in 1999, New World Victoria Park in Auckland has certainly weathered challenging times – but this flagship store continues to win with its customers, and that’s what really counts. Current owners Jason and Kimiora Witehira took over from Rob McGregor who first launched the store with a 14-hour trading day and an ecstatic and sun-kissed sailing clientele. 26
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“We inherited a store which was so well received by inner-city customers who were desperate for a quality selection of fresh produce, top notch butchery and baking, and the best local and international groceries. We picked up a roaring success and have gone on to win accolades and customer loyalty with an unswerving focus on meeting our customers’ needs – whether they are global yachting superstars, hungry office workers or fitness freaks grabbing the latest vegan falafels in their New World reusable bag.” Jason and Kimiora’s commitment to superior service and experience comes down to recognizing incredible talent in store. Four team members have been serving customers since opening day. Anna Dean, Kala Aholelei, Amrit Lal and Haddis Woldegebriel are stand-out employees who have sailed through 20 years of shopping excellence at New World Victoria Park. A core component of the store’s success has also been support for the community. “We’re very aware we have a responsibility to help those who are less fortunate and also to celebrate some cool community initiatives. On a personal level I have a close relationship with Auckland City Mission and I’m working with them to help raise funds for their centre – it’s an absolute must. Education is also a big thing for me and with the team, we throw our energies into supporting local schools and community groups – helping kids and their families how to live and eat well for better health,” says Jason. So, what’s next? “The roadworks on Franklin Rd are nearly done, our I Shop online service is steaming ahead, we’re working with our suppliers to reduce unnecessary plastic packaging instore, and we’re laser focused on making sure we offer the best possible range, great value and sensational service for our customers. We’ll also be looking for ways to celebrate 20 years of exceptional support from our customers. Bring on the next 20 years. We’re ready.”
[ good business ]
Sanitarium™ shakes up granola category with healthier new range Granola is an increasingly popular choice in the overall Muesli category, now accounting for more than 27% of value sales. Characterized by clusters of golden oats and tasty flavour combinations, some of them are really pushing the envelope on what is considered better-for-you. Perhaps perceived as a healthy breakfast choice by consumers, some have flavour profiles that are more on the sweet and treaty side. “Sugar is high on consumers’ radar,” says Anna Antunovich, Senior Brand Manager, Loose Cereals at Sanitarium Health Food Company. “Consumers are looking to reduce their intake – they know it’s tasty, but not good for them in the short or long term. They want to trust that their breakfast cereal is a healthy choice, and a good start to their day.” Sanitarium’s research reveals a consumer mindset juggling sometimes conflicting priorities. “While taste is important, breakfast is as much about functional benefits as it is about experiential benefits,” advises Antunovich. A 2015 Breakfast U&A study told us that one of the top three drivers of what to choose for breakfast is that it
provides long-lasting energy. Noting consumers’ growing awareness of sugar levels, and functional health needs, Sanitarium has seized the opportunity to launch a new ‘better-for-you’ Granola range, as seen on the cover of this issue. Certified Low GI* by the Glycemic Index Foundation the granola provides sustained energy**, and proudly has less than 3.8g of sugar per 50g serve^. Low GI GranolaTM is also very high in fibre and wholegrain, contains no artificial colours or flavours, and carries a Health Star Rating of 5. Available in Golden Almond Crunch and Strawberry & Coconut flavours, the new range promises a happy balance between taste and nutrition, and can be found on shelf from mid-June 2019. Comprehensive launch support kicks off from July and includes outdoor, online and print media; as well as wide-spread in-store demonstrations. The total campaign is valued at $750K rate card. *Glycemic Index (GI) value = 53 (Strawberry & Coconut); 49 (Golden Almond Crunch) **compared to high GI foods when consumed prior to exercise, as part of a balanced diet. ^per 50g serve of Low GI Granola without milk
EV charger rollout to over 60 towns A new electric vehicle (EV) fast charger was unveiled at PAK’nSAVE Mill Street by Hamilton Mayor Andrew King. A number of short and long range electric vehicles were showcased at the opening, together with the supermarket’s own fully electric delivery van. The EV Fast Charger is the result of strong collaboration between ChargeNet NZ, Foodstuffs, EECA, and joins a list over 70 supermarket locations spanning Bluff to Kaitaia that will be up and running this year. PAK’nSAVE Mill Street owner operator Hamish Walton says Foodstuffs is committed to sustainable practices and promoting the uptake of clean energy transport. There are about 15,000 electric vehicles registered in New Zealand, and they now account for more than 2% of monthly car sales. ChargeNet NZ continues to strengthen the charging infrastructure in New Zealand, enabling EV drivers to go further. They now have over 130 operating fast-charging stations, with half of these at New World, PAK’nSAVE and Four Square stores around the country.
Pamela Cossill, PAK’nSAVE Store Manager; Steve West, CEO Charge Net NZ; Andrew King, Hamilton City Mayor and Sigurd Magnusson, Foodstuffs EV Project Manager.
Foodstuffs also has a large fleet of 28 electric delivery vans nationwide, is in the process of buying three electric logistics trucks and has a goal for most of its light vehicle fleet to be electric by 2025.
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[ trends ]
THE GREAT KIWI SUMMER HOLIDAY MYTH Notes from the retail front line
In a couple of months’ time we’ll be having lots of those conversations again. You know: “What are you up to for the summer break?” The culturally correct Kiwi answer to this question is of course something along the lines of a chance to get away to a beach, or maybe a lake, to reconnect with the family and the dog, get out in the boat if you like that sort of thing, paddle boards, ride bikes, and the opportunity to wind Lew Bentley down, chill out, burn a few sausages, Head of Shopper Marketing have a few coldies, and live a little. Strategy at Energi Sounds idyllic, but it is not what lew.bentley@energi.co.nz most people actually do. A myth. Fake news. From our research on Christmas we found that for most people, summer breaks are not actually about this sort of adventure at all. Most people holiday at home (56%) and another quarter don’t have any holiday at all. Three percent holiday “THE SUMMER overseas, and about one in five do leave home for a STAYCATION domestic holiday the way we’re all supposed to. MARKET IS A So for three out of four of us, January summer holidays are spent at home. RELATIVELY What does this mean? UNTAPPED It means that there are more people at home in January than you might think, and that this CONCEPT.” is a time that is different to normal. During Staycations we do unfamiliar things in our familiar home environment. It is a very active What did you do last Christmas holiday? period for DIY (Source: Energi research, N=424 NZ Adults aged 18+) projects, as people find time to get around to nagging maintenance jobs or more 21% significant painting, building, clean-up or 4% re-arrangement jobs that are difficult to 56% get done through the year. This means a 21% heightened demand for cleaning and home maintenance products. It is a time for n Staycation at home n Domestic holiday away from home entertaining, BBQs n Overseas holiday n No holiday and making the 28
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most of your outdoor living spaces. This requires provisioning for social get-togethers, whether it is tasty hors d’oeuvres platters, or craft beer tasting packs, or new ideas for the BBQ. It’s also a time for micro-breaks such as day trips to the beach, or a picnic in the park, or a chance to get out to that native tree nursery you’ve been meaning to get to. We’ve all heard, or maybe said ourselves, the excuse of: “No, we’ll take a break later in the year when the prices are cheaper, or it’s not so crowded.” This is another way of admitting that I am missing out on something fun now. Consequently, there will be a hot demand for small affordable treats to help offset the sense of holiday loss. This is a time when categories like deli foods, ice-cream, chocolate and wine will be naturally attractive. The Summer Staycation market is a relatively untapped concept. Here are three ideas to get you thinking: Put your feet up – a summer ‘be in to win’ promotion in which you can win the services of a helper to do your household chores for you over summer. Themed Surprise Packs – a range of themed boxes designed for Staycations (BBQs, picnics, home cleaning etc each with a range of suitable products and a surprise treat inside). Summer Cooking School – Cooking class experiences in store (or a popup) when you can learn how to cook a Thai/Mexican/Italian etc dish and then take all the ingredients home and impress your family and friends.
[ sustainability ]
FOODSTUFFS LAUNCH BYO CONTAINERS Foodstuffs has taken another step towards its goal of eliminating unnecessary packaging waste, introducing “bring your own containers” to all New World, PAK’nSAVE and Four Square stores across the North Island. The BYO launch follows the successful introduction of the “Food in the Nude” programme in some of Foodstuffs’ South Island stores, which uses a special misting system to keep produce fresh in store without the need for plastic packaging. Through both initiatives, Foodstuffs is focused on a wider plastic-reducing strategy to improve its sustainability performance, without compromising its food safety responsibility. But it’s not just the companies that are responsible for making changes to better protect our environment. Mike Sammons, Foodstuffs’ Sustainability Manager, says that the BYO containers offering reflects a growing desire shown by customers to play an active role in reducing New Zealand’s environmental footprint, and is essentially a partnership with customers. “We’ve listened to customer feedback and, after some initial targeted trials, felt the time was right to invest in this as a service. For it to work, we’re reliant on our customers to bring in clean, leakproof containers, which we will weigh and label to ensure the customer only pays for what they purchase. Mike Sammons, “So long as the container is clean, Foodstuffs’ Sustainability Manager secure and can be easily weighed, then we
can work with any container. As we get the offering underway, if we have any concerns about the cleanliness of a container, we’ll give it a clean ourselves to help our customers understand what’s suitable.” It is this customer care around container cleanliness, allied to the legal constraints of tare weights, that means the initiative can’t yet be expanded to self-serve bulk bins. However, Sammons says that encouraging customers to reuse containers at the counters is just one of the many initiatives Foodstuffs has underway to make a difference. “We’ve given away millions of reusable shopping bags, we encourage customers to buy and bring back reusable produce bags, we’re trialling home compostable produce bags and now we’re inviting people to bring their own containers. It all adds up to reducing packaging waste in the environment,” he says.
“THE CO-OPERATIVES ARE ALSO WORKING CLOSELY WITH SUPPLIERS TO REDUCE OR REMOVE PLASTIC PACKAGING.” Pending the success of the offering, Foodstuffs will look to roll this out in the South Island. The co-operatives are also working closely with suppliers to reduce or remove plastic packaging, and has committed to making all its private label packaging, which includes the Pams suite of products, 100% recyclable, reusable or compostable by 2025. FMCG BUSINESS - JULY 2019
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[ legal advice ]
EMPLOYEE SHARE SCHEMES
Aman Prasad is a Solicitor at Steindle Williams Legal specialising in property, business and commercial law. swlegal.co.nz
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FMCG BUSINESS - JULY 2019
The proposition is straightforward – allocate some shares to employees so that their interests become aligned with that of investors. Employees get a right to share in the profits of the company and the company gets motivated employees with pride of ownership who stick around. Implementation, on the other hand, involves deliberation on a number of variables. Schemes had been rare in New Zealand because of compliance costs under the old Securities Act 1978 and tax complexities arising from benefits of the scheme being taxable income to employees. These days, the Financial Markets Conduct Act 2013 (which replaced the Securities Act 1978) has greatly simplified disclosure requirements for schemes and the required disclosure can be bundled into a single document. In terms of tax there has been some reform, as recently as March 2018, but tax still needs to be considered carefully. Employers will need to consider issues such as the taxable benefit to an employee if they receive shares for less than market value, deductions available to employers for managing the scheme and whether an exempt plan will achieve the desired outcomes. An employee share scheme can be structured in a number of ways. These include: (a) New or existing shares acquired by employees for a payment: The method of payment can be variable, for example the company may loan the money to the employees to buy the shares and issue cash bonuses to the employee to repay the shares. (b) Tax-exempt plan: An “exempt” plan has some tax exemptions as long as the plan is open to at least 90% of employees on an equal basis along with meeting certain other criteria.
(c) Share options: Employees have an option to buy shares in the future but for a predetermined price. (d) Phantom share plans: These are not really a share scheme in that employees do not receive or acquire shares. Rather, it is a remuneration scheme that gives employees “phantom equity” by pegging remuneration to the performance or value of the business. For example, by giving employees a set percentage of the increase in the value of the business. All of the above will have a number of variables which affect the mechanics of the chosen scheme. For example, whether shares are held by a custodian or the employee directly, the employees to which the scheme will apply or the percentage of shares to be offered under the scheme. The form or structure of the scheme should tie in with the purpose of the scheme. The reasons for having a scheme could include: (a) Succession: To retain key employees for the long-term, in which case a scheme which formally vests shares is likely better. (b) Performance: To reward employees for performance only, in which case a “phantom share plan” may be enough. (c) Start-up: To free up capital which would otherwise be used in employee remuneration and instead offer employees a share in the future success of the company. The above is an outline to prompt some consideration of employee share schemes. Ultimately the most efficient scheme, if one is used at all, will depend on a thorough distillation of the company’s objectives.
[ FGC ]
BULLYING IN THE WORKPLACE One of my favourite thinkers from the 20th century is Eleanor Roosevelt, the wife of American President Franklin Delano Roosevelt. I’ve read a lot about her life and her advocacy and have found her writings and works inspiring. Recently, as the New Zealand Food & Grocery Council has been speaking about making sure our industry’s merchandisers and sales reps are treated with greater respect in stores, I was reminded of a famous quote attributed to her: “No one can make you feel inferior without your consent”. She was making the point that regardless of criticism and attempts to belittle or bully, ultimately we are all responsible for our own reactions to the actions of others. I admit I have never worked as either a merchandiser or a sales rep, so I can only imagine the pressure they might face as they call on stores – the pressure of having to pack in many visits or fill many shelves in a short space of time, the regular game of find the ladder and stock. It looks like hard work, and in addition, many merchandisers work in the middle of the night for the minimum wage. Over the years, I have heard many disappointing stories, ranging between unnecessary rudeness to bullying and harassment. Good companies deal with these reported issues themselves, raising issues with the stores, but a recent case of appalling behaviour got me thinking that the Food & Grocery Council could do more to remind everyone involved what is not okay behaviour. We need to make clear that merchandisers and reps are also an important part of the grocery family. Now, I want to make clear that there are fantastic supermarkets where the people culture is impressive. However, a minority of stores have a culture problem where poor treatment is the norm. Abuse can be verbal (shouting, swearing etc), but it can also be non-verbal, such as making reps wait many hours for appointments. Over the years we’ve seen doctors and dentists make big improvements with managing their appointment schedules, yet professional time management is clearly still a challenge for many store buyers. The costs to grocery suppliers for this wasted time are significant. Waiting for hours on end must be soul destroying, if not just downright boring, even if there are emails to catch up on. It’s hard not to conclude that making a rep wait more than three hours for a meeting is evidence
in itself of the imbalance of power in this part of our industry. The Food & Grocery Council is encouraging members to raise serial time-management problems with the stores concerned. If they are not comfortable doing this for fear of retribution, then we will be happy to approach head offices or banner leaders on their behalf. Where there are instances of verbal abuse and other forms of poor treatment, companies should encourage their merchandisers and reps to raise concerns, in a safe way. These people are the lifeblood of our industry and it’s important they feel empowered to speak up, as Eleanor Roosevelt would have urged. I suspect some of this behaviour is accepted because some people in store believe it’s normal – a part of the robust grocery industry culture. But the world and work environments have changed, and while grocery will remain a fastpaced, action-packed environment, there is now a greater responsibility for employers to lift the professionalism. Though I have been talking about this issue from a supplier perspective, I’m also aware that store employees also face poor treatment from shoppers, being spoken to with words I can’t repeat here as well as subjected to physical assaults. So, my point is relevant not just to suppliers but the whole supermarket environment, where we should aspire to higher levels of support, professionalism, respect and courtesy.
Katherine Rich Chief Executive NZ Food & Grocery Council www.fgc.org.nz
“WE NEED TO MAKE CLEAR THAT MERCHANDISERS AND REPS ARE ALSO AN IMPORTANT PART OF THE GROCERY FAMILY.”
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[ events ]
CELEBRITY CHEF TO JUDGE SUPREME PIE AWARDS ASIA FRUIT LOGISTICA returns to Hong Kong in September.
WHAT’S ON JULY 25-28 THE FOOD SHOW ASB Showgrounds, Auckland, NZ https://www.foodshow.co.nz 30 BAKELS NZ SUPREME PIE AWARDS Winners announced Auckland, NZ https://pieawards.nz/
AUGUST 14-15 C&I EXPO ICC Sydney, Australia www.candiexpo.com.au 21 FMCG BUSINESS MARKETING SUMMIT Auckland, NZ fmcgsummit.co.nz 21 NZ FOOD AWARDS Powered by Massey University Finalists announced https://www.foodawards.co.nz/ competition-info
SEPTEMBER 3 ASIAFRUIT CONGRESS Hong Kong www.asiafruitcongress.com
14 GROCERY CHARITY BALL Auckland, NZ https://s2nevents.eventsair. com/2019-grocery-charity-ball/ book/Site/Register 18-19 CONVENIENCE & IMPULSE NZ EXPO 2019 Auckland, NZ www.candiexpo.co.nz
OCTOBER 5-9 ANUGA Cologne, Germany http://www.anuga.com/ 5-6 CHOCOLATE & COFFEE SHOW The Cloud, Auckland, NZ www.chocolatecoffeeshow.co.nz 1-7 CHOCOLATE WEEK New Zealand nationwide www.nzchocolateweek.co.nz 18 WORLD CHEESE AWARDS Bergamo, Italy 23 NZ FOOD AWARDS Powered by Massey University Winners announced https://www.foodawards.co.nz/ competition-info
4-6 ASIA FRUIT LOGISTICA Hong Kong https://www.asiafruitlogistica. com/
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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 - JULY 2019
Gareth Stewart, Nourish Group’s National Executive Chef is the 2019 Bakels NZ Supreme Pie Awards Celebrity Chef Judge and he can’t wait to start tasting those pies. “I’m pumped; I’m really looking forward to it. I love the personal touch of a pie. There are the ingredients and recipes that have been handed down for generations that people are really, really proud of. So I’m looking to taste that in the pie.” Many will remember Gareth from My Kitchen Rules NZ on TV, or his time at Soul Bar & Bistro. Today Gareth loves the diversity of the 15 restaurants he oversees at Nourish Group. Through his years as a UK-born, London- based chef he took his career heights to Claridges Hotel, Michelin-starred The Greenhouse, and Mews of Mayfair before heading to New Zealand 12 years ago with his Kiwi-born wife. During that time, pies were never far from his thoughts. They were the food that strengthened his cultural heritage and sustained him from a young age onwards. And he loved the regional differences in UK from the pie and mash shops of London to the Cornish pasties of the West Country. In New Zealand Gareth is serving up gourmet pies, many feature French cooking techniques such as the duck pithivier - duck confit wrapped in a ball with savoy cabbage and then surrounded by flaky pastry, which is currently on the Euro menu. When it comes to judging the Bakels NZ Supreme Pie Awards Gareth says: “I’m looking forward to tasting the differences and seeing some good pastry. There is something very honest about a pie and I think that’s what I love about them.” NZ Bakels National Sales Manager Tony Marshall, Celebrity Chef Judge Gareth Stewart and NZ Bakels Managing Director Brent Kersel.
[ events ]
WORLD CHEESE AWARDS CALL FOR ENTRIES
The World Cheese Awards will open for entry from 22 July, with organisers, the Guild of Fine Food calling for cheesemakers across the globe to submit their products into the largest cheese-only competition on the planet. The World Cheese Awards will take place in Italy for the very first time as part of the FORME cheese festival in Bergamo. More than 3,500 entries are expected this year, making their way from over 40 different countries in six continents. The global cheese community will gather to judge all entries in
a single day, bringing together cheesemakers, retailers, buyers, consumers and food commentators in a truly international celebration of all things cheese. Providing a global platform for cheesemaking excellence, from multi awardwinners to tiny artisans, the World Cheese Awards will give Bronze, Silver, Gold and Super Gold awards, as its 230-strong judging panel directs buyers everywhere to the world’s top cheese. An international Super Jury will then debate the best of the best
live on WCA TV, before crowning this year’s World Champion Cheese. As the fourth edition of FORME plays host to an epic gathering of cheese and cheese people, over 40,000 visitors will be given the opportunity to immerse themselves in the World Cheese Awards action, with a free exhibition of previous World Champion Cheeses and tickets available to witness the judging unfold live and to join tasting tours over the weekend. Taking place in the medieval heart of Bergamo and beyond, FORME will also feature a bustling consumer cheese festival and the brand new international dairy trade show, B2Cheese, providing the perfect setting for the cheese community to network, taste and debate. The World Cheese Awards will be open for entry until Monday 9 September, unless the entry cap is reached before this date – early entry is recommended. Producers can enter online at www.gff.co.uk/wca. The World Cheese Awards will take place on Friday 18 October, as part of the FORME festival, which will run from Thursday 17 to Sunday 20 October.
BUSINESS PROGRAMME OPENS DOORS TO EXPO 2020 Expo 2020 expects to attract 25 million visits to the world fair, to be held in Dubai from October next year, and New Zealand businesses will be able to capitalise on the opportunity through a business leveraging programme. NZTE has announced its business programme, which is designed to help exporters already active in the region, or those who want to explore the opportunities. During Expo 2020, which runs for six months, buyers, retailers, thought leaders, distributors and other potential partners will converge in an environment of unparalleled opportunity to accelerate business, not only in the United Arab Emirates but the Middle East and globally. Dubai is already a global meeting place with one-third of the world’s population
within a four-hour flight. The United Arab Emirates and the surrounding Gulf Cooperation Countries (Saudi Arabia, Bahrain, Kuwait, Qatar and Oman) rank among New Zealand’s fastest growing trading partners, with annual two-way trade worth $4 billion. The Business Leverage Programme – which runs over two years, starting in
October 2019 - will introduce customers to growing areas of innovation and ways to diversify their business activity in the region. The two-year timeframe is designed to give businesses ample time to understand the opportunities that Expo 2020 provides. For more details about the programme, and how to register visit https://mail. nzte.co.nz/events/b1763k4_ FMCG BUSINESS - JULY 2019
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[ events ]
JOIN US AT THE FMCG BUSINESS MARKETING SUMMIT! Meet our inspiring speakers at the FMCG Business Marketing Summit on 21 August! The line-up includes many well respected industry experts – here’s a sneak preview.
Matt Grantham - Brand design and instore – your last chance to sell With over 20 years of experience, Matt is a designer of packaging for the consumer and luxury markets, brand strategist and name creator for new brands and commercial start-ups. Originally from the UK, Matt has diverse experience working on projects from large-scale international brands through to small, owneroperated businesses, name and brand creation, packaging and corporate sector design. Creating a diverse range of creative solutions to various commercial requirements, his projects include the continued relationship with Hubbards after overseeing the brands refresh and relaunch in 2012, repositioning the Michael Hill brand (New Zealand’s biggest jewellery retailer) for their growth in Australia and USA, through to creating a unique brand and packaging for Manuka Emporium, a start-up in the highly competitive honey retail sector. Currently the creative director of Onfire Design in Takapuna, Auckland, Matt oversees the design team and all creative work going through the studio. Recent work has garnered international recognition with Onfire being listed in World Brand Society’s global Top 10 agency list 2018. Matt is a professional member of the New Zealand Designers Institute and a speaker for Design Assembly, a local design community organisation.
Vicky Herring – New and innovative NPDs in New Zealand FMCG Vicky joined IRI three years ago after stints in both the Supplier side at Beiersdorf and Retailing at Sainsburys and Tesco. She heads up the Solutions, Innovation and Retail teams at IRI, which encompasses Thought Leadership, Analytics, Consulting and Retailer partnerships. She brings a passion for the FMCG industry 34
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having worked in Agency, Supplier and Retailer sides across the NZ, AU and UK environments and loves talking about what’s impacting and changing our industry. Her real passion is around using Shopper and Market insights to help drive strategic decision making within manufacturers and is particularly interested around how shoppers change up their purchasing behaviour based on what’s most important to them at any given time. She wants to challenge us to think more broadly across the stores and channels in which we sell our product and leverage learnings and trends we see happening in other categories. Vicky will be looking at the themes coming out of IRI’s Inaugural New Zealand New Product Pacesetters report, which examines all that is new and innovative in New Zealand FMCG.
Matt Grantham
Lew Bentley – I don’t buy on special Lew is the Head of Strategy for shopper marketing agency Energi, and a regular columnist for FMCG Business. He understands why people buy things and what can be done to influence them. These skills have been honed over a career path that includes Research Director of CM Research (now TNS), strategic planner for The Campaign Palace, M&C Saatchi and Clemenger BBDO, and as a senior marketing and communications consultant with Headlight and Maven. Over the years Lew has worked in many different categories with many different clients. This includes FMCG (Kiwicare, Sanitarium, Cottonsoft), financial services (ASB, ANZ/ National Bank, Westpac, Cooperative Bank), destination marketing (Positively Wellington Tourism, Panuku Development Auckland), education (University of Auckland, Victoria University), and public sector (Immigration New Zealand, NZTA road safety, Statistics NZ). In his presentation Lew will be sharing some intriguing and valuable insights from the coalface of consumer behaviour. For tickets and more information visit www.fmcgsummit.co.nz.
Vicky Herring
Lew Bentley
Out & About
On World Oceans Day, Foodstuffs North Island pledged to install 125 rubbish traps for store based stormwater drains, to stop waste flowing to the sea. (L to R) Mike Sammo ns, Sustainability Manager for Foodstuffs with Associate Ministe r for the Environment, Eugenie Sage.
Te Radar visits the Env
iromark team in Auc
kland.
The team celebrates the opening of the New World in Long Bay, north of Auckland.
SNAP & WIN!
At the openin g of New Wor ld Long Bay, owner / oper ators the Te Brake Family with Auckland Mayor Phil Go ff.
Has your team moved to new premises, or been part of a fun event, great harvest, or promotional activity? Send us your favourite snapshots to be in to win a pure delish hamper worth $100, including 2 brand new oat-ola flavours (walnut & maple oat-ola, apricot & almond oat-ola), primal breakfast mix, choc nut noggin-ola, primal slab, 3x single bars, primal bar multipack, haffagani bites and a pure delish chopping board.
Just email your high res image with a caption to trubanowski@intermedianz.co.nz
FMCG BUSINESS - JULY 2019
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SHOUT NEW ZEALAND’S LARGEST LIQUOR AUDIENCE
THE
JULY 2019 | www.theshout.co.nz
NEW ZEALAND
FIRESIDE BREWS BIRTHDAY GIVEAWAYS INDUSTRY INSIGHTS
A SENSE OF PLACE
The Landing Wines’ unique coastal terroir
contents
july2019
4 INDUSTRY NEWS AND INSIGHTS 7 LIFE AT THE LANDING The Shout Editor, Charlotte Cowan
WELCOME TO OUR NEW LOOK!
Welcome to The Shout NZ’s brand new look! To celebrate our fifth birthday this month, we have launched a fresh new design that we hope you love as much as we do. Same great content, just in a fabulous new packaging! Speaking of our birthday, it’s a big deal turning five (as any parent will know), so we’re giving our dedicated readers the opportunity to win some great prizes. From tickets to Beervana to fun Roséinspired gift packs from Rockburn, there are five lots of five prizes that you could take home - head to pg 10 to check them out. And while you’re there, why not flick back a couple of pages to pg 8 to see what was trending in wine, beer and cider back in 2014 and if they’re still popular today. Plus, Cameron Douglas shares tasting notes on Syrah and Merlot on pgs 12-13 and John Oszajca gives us even more reason to sit by a fire with a tasty brew on pgs 14-15. Head to our Instagram or Facebook pages @TheShoutNZ and let us know what you think of our new look! Cheers!
A look at the exclusive vineyard, luxury residences and soon-to-be winery in Wairoa Bay
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8 BACK TO THE FUTURE
A look back at 2014 and the liquor trends predicted by those in the know
10 5 BIRTHDAY GIVEAWAYS It’s our birthday and we’re giving you gifts!
10
7
12 SYRAH AND MERLOT Tasting notes from Cameron Douglas MS
14 FIRESIDE BREWS
John Oszajca shares his picks for winter warming beers
16 NIELSEN US: HOW NEWER RTDS ARE SHAKING UP THE ADULT BEVERAGE MARKET
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8
International insights
SHOUT NEW ZEALAND’S LARGEST LIQUOR AUDIENCE
THE
JULY 2019 | www.theshout.co.nz
NEW ZEALAND
FIRESIDE BREWS BIRTHDAY GIVEAWAYS INDUSTRY INSIGHTS
A SENSE OF PLACE
The Landing Wines’ unique coastal terroir
COVER STAR:
THE LANDING
The Landing is a sweeping Bay of Islands property that’s home to four luxury guest residences, a winery (due for completion at the end of 2019) and nine hectares of vines at The Landing Vineyard which produces Syrah, Chardonnay, Rosé and Pinot Gris. For more on The Landing, head to pg 7.
EDITOR’S PICKS 1 THE LANDING BAY OF ISLANDS SYRAH 2015 Black-red in colour, this Syrah from The Landing was made from grapes grown on the coastal slopes overlooking the Bay of Islands. For more on this succulent Syrah, check out Cameron Douglas MS’ tasting notes on pgs 12-13.
PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 Managing Director-Publisher Dale Spencer dspencer@intermedianz.co.nz Editor Charlotte Cowan ccowan@intermedianz.co.nz ph 021 774 080 Sales Director Jaqueline Freeman 021 286 7600 jfreeman@intermedianz.co.nz
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MOA MANUKA HONEY ALE A rich and complex brew, this limited edition ale from Moa is lightly hopped to let the native Manuka honey qualities flourish. For more fireside brews to sip on in the chilly months, take a look at John Oszajca’s picks for winter warmers on pgs 14-15.
3 MONIN HABANERO LIME SYRUP If you love a spicy cocktail, this syrup from Monin should be a staple in your drinks cabinet. Packed with the heat of habanero and the sweet acidity of lime, it will add a kick to any mojito or margarita. To win a bottle of this delicious syrup – plus many more prizes – take a look at pg 10. 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.
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THE SHOUT NZ – JULY 2019 3
news
World’s fastest growing spirits brands revealed The IWSR Drinks Market Analysis Global Database has released details of the world’s top 100 fastest growing spirits brands, categorised by their respective case volume growth in 2018. The 100 leading brands, across all the major spirits categories, represent 690.5m nine-litre cases of the world’s total 3.17bn cases of spirits. The fastest growing brand is also the top-selling spirit brand in the world - Korea’s Jinro soju - which grew 6.4% to a total of 80.9m cases. The majority of brands that top the list of fastest-growing are national or regional products, including soju, baijiu, and Indian whisky. “Though we saw a decline in beer and wine consumption last year, brands in the spirits category continue to enjoy great consumer loyalty,” says Mark Meek, the IWSR’s CEO. “It’s particularly interesting to see the growth of gin brands, the category which experienced the largest gain in global beverage alcohol consumption in 2018.” The fastest growing whisky is Pernod Ricard’s Imperial Blue Whisky, which is an Indian whisky. Tanduay Rum from the Philippines is the fastest growing rum and Magic Moments Vodka, another Indian brand is the fastest growing vodka. Diageo has both the fastest growing gin and brandy in Gordon’s and McDowell’s respectively, while the fastest growing flavoured spirit is Aperol, reflecting the global ‘spritz’ trend. For the full list, visit www.theiwsr.com
WHAT’S ON July 12-13 WINETOPIA TSB Bank Arena, Wellington www.winetopia.co.nz July 21 CRAFT’D WINE + SPIRITS FESTIVAL Wynyard Quarter, Auckland www.craftd.global July 22-24 NEGOCIANTS FINE WINE TOUR Auckland, Christchurch and Wellington www.negociantsfinewinetour.com/ July 26-28 COURT OF MASTER SOMMELIERS PROGRAMME Villa Maria Estate, Auckland www.courtofmastersommeliers.org/ upcoming-courses/oceania-courses/ July 26-28 WINE & FOOD CELEBRATION Auckland www.event.foodandwine.co.nz/
Tohu releases new single vineyard series Tohu Wines has announced the of launch Tohu Whenua, a new series of single vineyard wines. Each varietal within the Whenua series carries the name of the vineyard from which it originates – either Whenua Awa, in Upper Awatere Valley, Marlborough or Whenua Matua in Upper Moutere, Nelson. “The two vineyards have very different characteristics and therefore produce very distinct flavours in the wines,” says Bruce Taylor, Tohu Chief Winemaker. “The grapes for the Whenua series are carefully selected from individual blocks chosen for a harmonious match between the varietal, the soil, the climate, altitude and topography. “From there, the winemaking style is traditional and artisanal, allowing the distinctive characteristics of the grapes and the terroir to speak for themselves.” There are eight wines available in the series, including Sauvignon Blanc, Pinot Noir, Chardonnay, Riesling Albariño and Pinot Blanc. The Tohu Whenua Series is available now. For more information, head to www.tohuwines.co.nz/whenua. 4 THE SHOUT NZ – JULY 2019
August 9-10 BEERVANA Westpac Stadium, Wellington www.beervana.co.nz October 5-6 THE CHOCOLATE & COFFEE SHOW The Cloud, Auckland www.chocolatecoffeeshow.co.nz October 17-19 BREWNZ 2019 Wellington www.brewersguild.org.nz
industry insights
Vintage 2019: Small but stunning The results are in - a wonderfully warm summer has contributed to a superb vintage for New Zealand’s wine regions, with 413,000 tonnes of gapes harvested during Vintage 2019. Although smaller than we originally anticipated, the quality of the harvest is being touted as exceptional from top of the North to bottom of the South Island. New Zealand wine has an international reputation for premium quality and innovation, and a high-quality harvest is good news for our industry as export growth continues, with an increase of 4% to $1.78 billion over the last year. While every vintage is different, winemakers are excited about the calibre of wine that will be delivered to the bottle and we are confident 2019 vintage wines will be enjoyed by consumers around the world, with New Zealand wine now exported to more than 100 countries. Although our grape growers and wine makers are pleased with the quality, Vintage 2019 is the third smallerthan-expected harvest in a row. As a result, sales are predicted to exceed production and with this will come a tightening of supply. Smaller vintages in 2017 and 2018 resulted in wineries working to manage product shortages, and many of our members hoped for a larger harvest this
Philip Gregan CEO, NZ Winegrowers
year. Now with another smaller-than-expected vintage, will come more supply and demand tension overall. So, you may need to be in quick to nab your favourite drops! The country’s largest wine region, Marlborough, produced over 76% of the grapes harvested, followed by the Hawke’s Bay at 9.3%. The Hawke’s Bay wineries were particularly pleased with the dry conditions that mean fuller flavours, and the opportunity for some stunning reds and Chardonnay. We can look forward to something special coming out of Vintage 2019. Get your glasses ready.
From fresh to fireside What do we mean when we talk about ‘seasonal beers’? Seasonals can be based on events, holidays, collaborations or the tilt of the earth’s axis. It is really a broad-church description. However, when it comes down to it, seasonals originally were designed to accompany the climate and people’s desire to match flavor with what the weather and temperature were doing. Spring beers tend to be lighter and dryer reflecting the move away from cold nights. Summer is a time to get out and about, so New Zealanders go to has always been the traditional Lager or Pilsner styles. More so today there has been the move to the fruitier Pale Ales and IPAs. Autumn colours are a beer drinkers friend, with the amber ales matching perfectly with the cooler temperatures and leaves turning. Just before we turn our attention to winter, we are blessed with a range of fresh hop brews showcasing some of New Zealand’s finest hop varieties. The before you know it, we come into winter, it is cold and wet. What a great time to hunker down and settle in for the long haul. To replicate the extended nights of winter, beers for this season tend to be heavy and dark. Stouts and Porters have a lot in common. Dark with toasty flavours, leaving you with a warm fullness. Along with
Dylan Firth Executive Director, Brewers Association of New Zealand
traditional styles, winter is a great time to try some smoked malt beers or try your hand at something barrel-aged. The combination of bourbon, oak or another heady spirit adds amazing complexity to a winter tipple, just beware some barrel aged brews can push the higher end when it comes to alcohol. There is no hard and fast rule of what beer to have at any occasion but taking a few cues from what mother nature is doing out the window can really improve a beer experience, especially when we are looking for something to brighten the mood when the rain keeps falling.
THE SHOUT NZ – JULY 2019 5
NELSON • NEW ZEALAND • SEIFRIED.CO.NZ
In 1971 our father Hermann arrived in New Zealand with a dream of making great wines. He and our mother Agnes, pioneered modern winemaking in the Nelson region, planting the first vines and in 1976 producing their first wines. Now over 40 years later we celebrate their vision, and the arrival of the next generation, our children, who are growing up in the vineyard and winery. Our family, and very dedicated team are proud to craft internationally renowned wines in this very special corner of the world. Wines made for sharing.
The Landing on the cover
LIFE AT
ine hectares of wideplanted vines overlook the tranquil waters of Wairoa Bay at The Landing, the sweeping Bay of Islands property that’s home to The Landing Wines vineyard, four luxury guest residences and a winery, currently under construction and due for completion at the end of 2019. Founded in 2007 by Kaitaia-born, California-based Peter Cooper, The Landing Wines is a boutique label that has received several significant accolades and is stocked at select restaurants, bars and wine merchants, and enjoyed by the high-flying guests, including former US president Barack Obama and the Rolling Stones’ Mick Jagger. On a gentle slope, the vines are sheltered in a rain shadow and kept dry by the coastal breeze off the sea. With no irrigation system, their roots have to push deep through the clay soil for water, picking up complex mineral characteristics on the way. This unique microclimate gives the label’s centrepiece Chardonnay, Syrah, Pinot Gris and Rosé their concentrated flavours, and intricate notes. Although The Landing Wines was founded only 12 years ago, the vines are planted in the region that is the original home of wine production in New Zealand. In September 1819, the Reverend Samuel Marsden wrote in his journal from Rangihoua – next door to The Landing – that: “New Zealand promises to be very favourable to the vine, so far as I can judge at the present, of the nature of the soil and climate. Should the vine succeed, it will prove of vast importance to this part of the globe”. The Landing Wines currently produces Syrah, Chardonnay, Rosé and Pinot Gris, although the recent vintage has produced their first harvest of Sangiovese, Montepulciano, Malbec, Cabernet Franc and Merlot.
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To date, the grapes have been processed at local winery, Marsden Estate. But once the on-site winery is completed at the end
of this year, all production will be done at The Landing. Guests to the winery, available by appointment, will be able to enjoy the finished products in the hilltop tasting room looking out to the same bay that sends its breezes across the vineyard. For more information, head to www.thelandingnz.com THE SHOUT NZ – JULY 2019 7
retrospective
back TO THE future To celebrate The Shout NZ’s 5th birthday, Caro Jensen from Sip NZ & drinkfo.com takes a nostalgic look back at 2014 and the wine trends predicted by those in the know. Were they true or false? Read on… THE RISE OF ROSÉ Over the last five years, the rise of TRUE Rosé has surprised researchers and the trade alike. Most producers have added at least one photogenic pink or blush wine to their portfolio by now, capitalising on the ongoing trend. According to Foodstuffs, Rosé sales have grown 39% year-on-year over the last five years in New Zealand, not only establishing a new wine category firmly but also opening the door to a new generation of wine drinkers for many producers. GREEN IS THE NEW BLACK Sustainability in all its forms, including TRUE the environmental and social aspects, has been a key driver in purchase decisions over the last years, fueling the organic and natural wine movements in particular. Many big producers have followed suit over the last five years by adding an organic offering to their portfolio and they are more and more concerned about their viticultural and winemaking practices in light of their environmental impact. OUT OF THE BLUE Luckily the wine blue(s) is over. While FALSE the Instagram community embraced it as a fun gimmicky product, the trade simply couldn’t get themselves to push blue wines along, one merchant even stating publicly: “I’d rather shoot all my family, their pets and friends than sell blue wine”. I think we all knew (and desperately hoped) this is a fad and luckily blue wine came as fast as it went. Phew! WINE IS COOL sort of “Wine is becoming increasingly cool, TRUE with the influencers and trendsetters of a whole new generation,” said Drinks Business in 2014. Coolness is a rather hard one to measure, but the craft movement - in combination with the rise in social media has given boutique makers a voice and platforms to inject personality and authenticity into a notorious stuffy and conservative category. With Caro Jensen millennials seeking authentic 8 THE SHOUT NZ – JULY 2019
and personal brands - while being glued to their devices - some producers have certainly increased their coolness factor via creative and clever use of these mediums, but I would say there is certainly room for more “coolness” in the wine industry, especially in comparison to other drink categories. ONLINE BEATS OFFLINE Yes, the number of wines sold online FALSE is continuously increasing. But that is mainly driven by retailers increasing their online shop offering and new creative wine subscription services popping up, rather than wineries truly embracing online sales themselves. Whether it is the fear of competing with a major retailer down the road, freight challenges or lack of expertise or focus – there is plenty of potential in the direct to consumer channel for wineries ready to be harvested.
HOW THINGS HAVE (NOT REALLY) CHANGED GOING UP IN IN BEER & 2014 CIDER… CANNED BEER Garage Project’s Jos Ruffell told Neil Miller: “Personally, I believe 2014 will be the year of the can in Australia and New Zealand”. CIDER CONSUMPTION A Roy Morgan survey revealed that the number of Kiwi cider drinkers had tripled from 2010 to 2014. CRAFT BREWERIES With the number of breweries steadily increasing, even in 2014 we were asking ‘are there too many?’. CROWDFUNDING Yeastie Boys raised $500,000 in 30 minutes to fund UK expansion plans. CHOCOLATE AND COFFEE BEER Tuatara Brewery released Tuatara Black: Dark Chocolate and Tuatara Black: Mojo Espresso in 2014. Now chocolate and coffee brews are a staple in many craft brewery’s line-ups.
Discover Provenance
New Zealand Wine of the Year Awards BEST WINE OF PROVENANCE TROPHY WINNER AUNTSFIELD
Discover New Zealand’s best kept secret
www.auntsfield.co.nz
win
BEERVANA TICKETS Held at Wellington Stadium on August 9 and 10, Beervana is New Zealand’s biggest beer festival. Featuring New Zealand best breweries, interactive themed bars and innovative collaborations – plus some delicious food – Beervana is the best way to discover everything that is great about beer, all in one place. We have five GA tickets to give away!
ROCKBURN STOLEN KISS ROSÉ GIFT PACKS Hang in there, Rosé lovers - the release of Rockburn's famous Stolen Kiss Rosé 2019, aka the first kiss of summer, is only a few weeks away. Since you can’t sip on the delicious blush drop right now, Rockburn gift packs are the next best thing. We have five pink prize packs including a tote, tee, badge and Rosè gummies - to give away!
Y A D H S T R Y I B VEAWA GI u giving yo e r ’ e w , birthday head to h t d 5 n a g i s b y giveawa out NZ ’s s h u S o l e u h b T a f rate ese five h t To celeb t a k o e a lo win! gifts! Tak nd Facebook to ma MONIN HABANERO Instagra LIME SYRUP With the heat of habanero and the sweet acidity of lime, the spicy tart flavour of Monin’s Habanero Lime Syrup packs a zing. It’s perfect for adding sweet heat to Margaritas, Bloody Marys and other cocktail creations! We have five bottles to give away!
LONELY PLANET'S GLOBAL DISTILLERY TOUR BOOKS Featuring the best distilleries and bars in more than 30 countries, Lonely Planet's Global Distillery Tour tells you where to go and what to taste - from gin, bourbon and whisky to vodka, tequila and more. Each distillery, including eight from New Zealand, has a suggested must-try drink or tasting experience and also recommended local sights so you can explore the local area inbetween tasting sessions. We have five books to give away! 10 THE SHOUT NZ – JULY 2019
WATERMELON VISTA SPARKLING WATER Vista is a naturally flavoured sparkling water that captures the refreshing, tropical flavour of big, ripe, juicy watermelons. Like Vista’s original flavours, Watermelon Vista has no sugar, sweeteners or nasties and is made in New Zealand. A perfect mixer for your weekend cocktails! We have five 8-packs to give away!
TO WIN! TO GO IN THE DRAW TO WIN ONE OF THESE FABULOUS PRIZES, HEAD TO @THESHOUTNZ ON FACEBOOK AND INSTAGRAM FOR INSTRUCTIONS ON HOW TO ENTER. TERMS AND CONDITIONS APPLY.
h a r t y o s merl AND
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njoying a glass of red wine can happen almost any time of year and with the right food, company and atmosphere, memories are created. Selecting the correct or best red wine can cause just a little angst if the food or company is very particular. Two varieties that will nearly always deliver when this kind of challenge presents are Merlot and Syrah – two excellent winter wines. Merlot in a blended red wine is often the lead player in the silky softness, the cushion, the mid-palate pleasure, the voice of reason and balance. Also, it doesn’t carry too much acidity or tannin to tame and loves oak – French and American equally – though not together. On its own as a single variety expression, Merlot has to be more than just a voice of reason and mid-palate pleasure, it must also show off the right weight, texture and intensity. This means that vineyard site, farming style, growing conditions through a season and ripeness play important roles for the finished product to mean something in glass. Ideally, Merlot should have an aroma and flavour package of violets and dark plums, a fleshy core, suggestions of blue fruit and a natural earthy quality. Merlot tannins are typically rounder and easy on the gums. The
core of fruit often seen from Merlot means it can handle oak rather well, so expect to engage in both when tasting decent examples. Another variety that works rather well on its own is Syrah, which also goes by the name Shiraz. Like Pinot Noir, Syrah can have a floral lift of violet, a complex core of fruit and beguiling textures. When aged, it can be very compelling and seductive and with the right food, incredible. Syrah will often have a dark cherry fruit and raspberry flavour when young, and when less oak is used, it can be a nice alternative to Pinot Noir. Typically, Syrah does have a lot more power and impact on the palate with bold tannins, sometimes more oak and a noticeable back bone of acidity. Complex or aged Syrah may also show a meaty quality, as well as gravelly soil suggestions, field mushroom and garrigue character. These ideas also include flavours of blackcurrant and dark cherry. When oak is also a feature, clove and vanilla, wood smoke and pepper become more pronounced. Syrah often thought of as being from warmer climates, but this is not necessarily so. A riper, more jammy style can be discovered from warmer sites, while in cooler sites, Syrah can be even more complex, layered and with great finesse and length.
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Cameron Douglas is New Zealand’s first and only Master Sommelier. An experienced wine writer, commentator, judge, reviewer, presenter and consultant, he is academically in charge of the Wine and Beverage Programme at AUT University in Auckland and is Patron of the New Zealand Sommeliers and Wine Professionals Association. Douglas consults to a variety of establishments, taking care of their wine lists, wine and food pairings, and staff training matters and he currently serves on the Board of Directors for the Court of Master Sommeliers Americas. 12 THE SHOUT NZ – JULY 2019
tasting notes PASK DECLARATION SYRAH 2014 What a lovely bouquet of Syrah - both Rhone and Hawke’s ideas with a gravelly soil core cushioned by dark berry, plum, blue fruit and pepper. No mistaking the layer of oak with dark spices and smoke. Weighty, rich, meaty and spicy. Plenty of acidity and tannins adding texture and complexity. Long beguiling finish. So much to like about this wine. Best from today and through 2026. Points 95 RRP $50.00 Distributor: Hancocks Wine, Spirit and Beer Merchants Phone: (06) 879 7906 www.pask.co.nz
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THE LANDING BAY OF ISLANDS SYRAH 2015 Dark forest berries, toasty oak with clove and vanilla scents, baked field mushrooms, black cherry, ageing meats and a clay gravel earth core. Dry, luscious and fruity with flavours of blueberry, pepper, blackcurrant and raspberry. Plenty of acidity with ripe, firm youthful tannins, great structure and length. The complexity builds as the wine opens up in the glass. A delicious wine, quite masculine with broad shoulders, weight and power. Drink now and through 2026. Points 95 RRP $39.99 Distributor: Keith Barker Phone: (021) 270 1875 www.thelandingnz.com
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THE LANDING BAY OF ISLANDS SYRAH 2014 Great bouquet with smoked berries and meats, pepper and baked field mushroom suggestions. No mistaking the spice, clove and vanilla oak power. Dry on the palate with firm tannin and acid structure. Flavours of berries and pepper bring contrast and complexity. Warm, generous and lengthy finish. Drink now and through 2024. Points 93 RRP $39.99 Distributor: Keith Barker Phone: (021) 270 1875 www.thelandingnz.com
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SQUAWKING MAGPIE THE CHATTERER GIMBLETT GRAVELS HAWKE’S BAY MERLOT 2016 Lovely fruity, plummy, fresh bouquet with aromas of baking spices, oak, plums, cherries and dark berries. Dry, firm, fruity and youthful with moderate tannin level, a back bone of acidity and dark berry and plum flavours. Balanced and well made. Drink now and through 2025. Points 91 RRP $24.95 Distributor: Squawking Magpie Phone: (06) 878 1800 www.squawkingmagpie.co.nz
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SQUAWKING MAGPIE THE CHATTERER GIMBLETT GRAVELS HAWKE’S BAY SYRAH 2017 Distinctive bouquet with aromas of blackcurrant, dark raspberry and crushed cherry; some clove and vanilla toasty oak aromas. Dry on the palate with plenty of acidity and fine to moderate tannins - adding a firm youthful texture. Overall balanced and well made with moderate length and finish. Drink now and through 2024. Points 90 RRP $24.95 Distributor: Squawking Magpie Phone: (06) 878 1800 www.squawkingmagpie.co.nz
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VOLCANIC HILLS HAWKE’S BAY SYRAH 2018 Varietal, fruity, smoky and enticing bouquet. Smoked pepper and meats, raspberry and black currant. Dry and quite fruity on the palate. Moderate weight with medium+ acidity. The core of this wine is lovely with black currant and raspberry fruit flavours. Moderate length and decent finish. Drink now and through 2022. Points 89 RRP $27.95 Distributor: Volcanic Hills Winery Phone: (07) 282 2018 www.volcanichills.co.nz
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HÃHÃ HAWKE’S BAY MERLOT 2018 Great colour of deep purple and ruby; aromas to match with Doris plums and heirloom plums, fleshy dark berries and dark flowers. The oak surrounds the fruits flavours with suggestions of vanilla and clove. Easy tannins with a dusty feel, medium acidity, balanced and ready to enjoy. Best from today and through 2022. Points 89 RRP $17.99 Distributor: Hãhã Phone: (06) 833 7814 www.hahawine.co.nz
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HÃHÃ HAWKE’S BAY SYRAH 2018 Nice and gentle varietal beginning with a soft black pepper and raspberry fruited bouquet. More blackcurrant than raspberry on the palate with pepper, wood and black licorice to follow. A light smoky note adding complexity and depth. Firm tannins, plenty of acidity, well made overall. Drink now and through 2023. Points 88 RRP $24.99 Distributor: Hãhã Phone: (06) 833 7814 www.hahawine.co.nz
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Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.
THE SHOUT NZ – JULY 2019 13
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t’s that time of year again. The sheds are stacked with firewood, the drains have been cleared, and the bottle shop shelves are slowly filling with a plenitude of audacious, fireside beers to get us through New Zealand’s cold winter months. During the long days of summer we tend to seek out lighter, more quaffable beers, such as Lagers, Saisons, and even Sour Beers. But when the days grow short and the nights grow cold, many of us are inspired to seek out something bolder. These “winter warmers” - as they are often referred to – are typically malt-forward, often dark, and usually high in alcohol. They are meant to be sipped and contemplated slowly, perhaps in some oak-panelled library by the fire; the ghosts of philosophers and crotchety old men, whispering in your ear. For the most part the term ‘winter warmer’ has come to mean a strong beer that is brewed seasonally, and made available during the winter months. Naturally, in the Northern Hemisphere, these beers appear on shelves during the Christmas season. As such, they are often spiced with cinnamon, cloves, ginger, and nutmeg, or infused with any number of fruit-cake-like or otherwise ‘Christmassy’ ingredients, such as molasses, cherries, or chocolate, just to name a few. However, they can also be classic styles such as Barleywines, Russian Imperial Stouts, Belgian Dark Strong Ales, English Old Ales, and more. 14 THE SHOUT NZ – JULY 2019
Winter warmers are not beers for the faint of heart. They typically range between 8% and 12% ABV, and they are not cheap. You might expect to pay $10-$30 (or more) for a single 500ml bottle. This high price is due to the large amounts of ingredients required, the high excise taxes each brewery is required to pay, additional labour time needed to brew them, the long conditioning times often necessary for such a highly alcoholic beer, and the simple fact that these are specialty items typically brewed in smaller quantities. However, for all the same reasons, they are also highly sought after by many beer fans; often cellared for years and enjoyed as part of vertical tastings. Their high alcohol levels, and malty profiles make them beers that often improve with age, thus making them collectables in the eyes of many craft beer faithfuls.
HERE ARE SEVEN LOCALLY-BREWED WINTER WARMERS THAT YOU DON’T WANT TO MISS THIS SEASON… BLACK SABBATH FROM PANHEAD CUSTOM ALES When I think of winter warmers, the first thing that comes to mind is a Barleywine. The classic Barleywine is a strong, pale-to-amber malt bomb. It is not uncommon to find notes of toffee, biscuits, marmalade and dark fruit. While highly roasted
Panhead’s Black Sabbath
As the days grow colder, it’s time to get aside those thirstquenching lagers and pick up a dark, strong winter warmer, writes John Oszajca.
John Oszajca To contact John Oszajca regarding beer features or samples, please email him at john@newzealandbrewer.co.nz
beer feature
“WHEN THE DAYS GROW SHORT AND THE NIGHTS GROW COLD, MANY OF US ARE INSPIRED TO SEEK OUT SOMETHING BOLDER.”
Renaissance Brewing Company’s Heritage
Moa’s Manuka Honey Ale Outlier Cartel Apricity
Black Narcissus
Behemoth Brewing Company’s The Fix
Craftwork’s Dark Lord
malts are not common in a classic Barleywine, Panhead’s Black Sabbath is a black rye Barleywine, which was inspired by the famous John Reid-built hot rod by the same name. Roastier than a typical Barleywine, but not as roasty as its colour might suggest, this unique Barleywine is loaded with notes of dark fruit, tobacco, and bourbon. Not strictly a seasonal offering, this 11% ABV ale will make the perfect fireside companion over the many cold nights ahead. HERITAGE FROM RENAISSANCE BREWING COMPANY Renaissance Brewing Company has gathered everyone who has served as the company’s head brewer over the last 14 years to make a special collaboration beer to celebrate the company’s 1000th brew. Heritage is a 9.5% Imperial Porter. The beer boasts almost a dozen types of malt and a healthy dose of Apollo, Southern Cross, Pacific Jade, and Nelson Sauvin Hops. The result is a rich and toasty, decadently dark ale. This is a limited edition beer so grab a few bottles while you still can. MANUKA HONEY ALE FROM MOA BREWING COMPANY If you’re looking for something a wee bit lighter to warm your bones this winter, then grab a bottle of Moa’s Manuka Honey Ale. Another limited release, Moa teamed up with renowned honey experts, Comvita, to produce a rich, malty, and complex ale that clocks in at a relatively modest 8% ABV. The base beer is an English Strong Ale, which was only lightly hopped to insure that the flavours of native New Zealand Manuka honey shine through. The slightly sweet characteristics of the honey pairs well with the English Strong Ale, offering beer fans a uniquely Kiwi take on a classic English fireside beer. BLACK NARCISSUS: A COLLABORATION BETWEEN BEER JERK AND DOUBLE VISION BREWING If you’ve never heard of the beer style known as Braunschweiger Mumme, then you’re certainly not alone. This dark, spiced ale originated in Germany during the Middle Ages, and was said to have “the colour and consistency of tar - a thing to be eaten with a knife and fork”. Beer Jerk and Double Vision Brewing have come together to revive the style, and give adventurous Kiwi beer lovers a glimpse at the past with their own, unique attempt at this historical recreation. To produce their Braunschweiger Mumme, they boiled the wort for five hours (about five times longer than usual), to
concentrate its flavours and produce the beer’s infamously viscous body. They then added Blessed Thistle and cardamom pods to the brew. The result is an intensely dark, spice-infused beer, that clocks in over 12% ABV. This one will be hard to get your hands on, so be sure to check in with Beer Jerk’s online store or the Double Vision taproom and grab one the moment they become available. In fact, grab at least two of them so you can try one this year, and save the other until next winter. THE FIX FROM BEHEMOTH BREWING COMPANY If you’re looking for something a bit more on the playful side, then look no further than The Fix from Behemoth Brewing Company. While Behemoth are probably best known for their amazing range of hoppy beers, they are also known to release some wild and whacky creations from time to time. Enter The Fix. For this special release, Behemoth has teamed up with the folks from Fix & Fogg peanut butter company to produce an 8.5% ABV chocolate and peanut butter Imperial Stout. The resulting beer is a big, velvety stout, that is rich in all the peanut and chocolaty goodness you could want in a beer. That’s a thing. I promise. APRICITY FROM OUTLIER CARTEL The seldom-used word ‘apricity’ means ‘the warmth of sun in winter’. A fitting name for this popular winter warmer that is back for another special release this season. Apricity is a light-brown coloured wheat and oat-spiced doppelbock. This muchloved beer is rich with notes of Christmas cake, speculaas spices, raisins and plums. Clocking in at 8% ABV, this full-bodied and warming beer can be sipped by itself like a brandy, or enjoyed with a meal. DARK LORD FROM CRAFTWORK BREWERY Somehow this list just wouldn’t be complete without mentioning at least one classic Belgian Dark Strong. A Belgian Dark Strong is the strongest of the Trappist-style ales. They are dark, complex, very strong Belgian ales, with a delicious blend of rich malt, dark fruit flavours, and spice. Craftwork’s Dark Lord is boiled for four hours during the brewing process, and then aged for a year before being sold. Dark Lord has received numerous medals and is currently the highest rated New Zealandmade Belgian Dark Strong on Untapped. If you’re looking for a classic strong ale to contemplate over by the fire this winter, you won’t go wrong with Dark Lord. THE SHOUT NZ – JULY 2019 15
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o be a consumer today is a glorious thing. Innovation is everywhere and the abundance of choice has never been so plentiful. For brands, however, staying top of mind and in shoppers’ baskets amid this proliferation of choice has never been more challenging. And looking across consumer packaged goods (CPG) categories, few could be considered as jam-packed with competition as the adult beverage category. Unfortunately for most alcohol brands, Americans who are 21 and older aren’t increasing their overall alcohol intake each year the way they’re adding to their intake of media from a myriad of platforms and devices. That means growth is often 16 THE SHOUT NZ – JULY 2019
HOW NEWER RTDs ARE SHAKING UP THE ADULT BEVERAGE MARKET elusive—unless you’re thinking outside the bottle and paying close attention to consumer desires. Ready-to-drink is tomorrow’s offpremise growth driver While price is likely the most wellestablished purchase driver across the CPG space, convenience often runs a close second. And from a retail perspective, it’s an attribute that’s boosting sales in categories that previously weren’t very convenient. Think about your favorite martini, or perhaps a particular variation of the
Moscow Mule. To get one—and a good one—you’ve traditionally had to rely on a good mixologist. Today, however, readyto-drink adult beverages are freeing consumers from the confines of their favorite watering holes—giving them the same freedom that beer drinkers have enjoyed for decades. Newer alternative packaging—cans, boxes, Tetra Pak, etc.— are playing a role as well, as they provide for more convenient and portable options. And that freedom will lead to growing sales in the ready-to-drink cocktail space because consumers rank it highest among the factors driving purchase intent.
international insights
But the ready-to-drink realm isn’t just for cocktails. In fact, the ready-to-drink space is boosting sales across all alcohol beverage categories, with the emerging malt-based cocktail segment leading the pack in growth. Annual sales in this segment are up 574%, and malt-based cocktails now account for $4.7 million in annual sales. Spirit- and wine-based “ready to drink cocktails” are generally available in smaller size packages; they’re also more established and generate larger sales ($62 million and $83 million in annual sales, respectively). And while spirit- and wine-based ready to drink cocktail sales aren’t skyrocketing the way malt-based cocktail sales are, they are growing exceptionally well. They both posted sales growth close to 40% higher in the latest 52 weeks compared with sales from a year ago. Ready-to-drink growth is also led by brands experimenting with new and interesting flavours that haven’t historically been available away from the bar.
weeks ended April 25, 2015. In terms of dollar sales, canned craft is now an $820 million sub-category, up from $436 million back in April 2015. But cans are no longer just for beer. There are now 22 wine brands that can 386 different wine items and generate more than $81 million in annual sales. A year ago, canned wine accounted for about $46 million in annual sales. When it comes to occasions, singleserve, ready-to-drink cocktails are tapping
into an easy way to quench consumers when they’re relaxing, unwinding, hitting the beach, cooking outside and many other opportunities when they’re away from their favorite bar or restaurant, or outside of their home. Looking across generations, we see younger adults gravitating toward readyto-drink cocktails at social gatherings and outdoor activities. And as summer approaches, outdoor picnics, the beach/ pool and while traveling/on vacation are popular ready-to-drink occasions among all consumers (32%, 28% and 23%, respectively). Consumers are looking for convenience, and ready-to-drink cocktails provide consumers with something they’ve historically had to be at a bar or restaurant to enjoy. These newer alcohol segments are providing expansion opportunities within the broader alcohol category, manifested in multiple ways: • New entrepreneurial companies are introducing their brands to the market • Existing companies are acquiring other brand(s) • Existing brands in single alcohol segments are extending their name recognition into newer segments to try and become a “power” brand. Across the board, however, the common bond for success is standing out from the crowd and meeting changing consumer needs. For more insights from Nielsen, visit www.nielsen.com
Beyond the bottle Importantly, the ready-to-drink trend has broadened the scope for how alcoholic beverages have traditionally been contained. Specifically, cans, boxes and Tetra Paks are steadily growing as popular vessels for ready-to-drink adult beverages. Cans, in particular, are performing particularly well. In the craft beer category, cans now account for just over 36% of dollar sales, up 25.4 percentage points since the 52 THE SHOUT NZ – JULY 2019 17