FMCG - June 2018

fmcgbusiness.co.nz

L E A D I N G

I N D U S T R Y

June 2018 – Volume 5 – No 5

PLUS! HOT DRINKS n NEW PRODUCTS n INSIDE CHINA n NEW ZEALAND’S LARGEST FMCG AUDIENCE

N E W S

contents

June 2018

Up Front

Events

6

Editor’s note

8

Industry news

40

Fine Food New Zealand New discoveries for retailers

41

Events Calendar

43

Social Sphere Industry members spotted out and about

12 Gear

New technology for work, rest and play

Category Insights 18

Hot Drinks

24

Winter Warmers

The Shout

Regulars 14

Special Report Inside China - Hema Supermarkets

16 Feature

Deep in the heart of demand

3

Editor’s note

4

Industry news and insights

7 New on Shelf This month’s exciting new product launches

11

8 Kiwi brews set gold standard at New World Beer & Cider Awards

25

What’s Hot New products in store

26

Health & Wellness Allergy-friendly foods

30

Profile The Whole Mix award-winning products

12 Seeing the light Q&A with Dr David Jordan, Manager of the NZ Lighter Wines programme

31

Best in season Fresh produce

13

A de-light-ful drop Delicious lower-alcohol wines

14

Pinot Noir: Your nose knows Tasting notes from Cameron Douglas MS

17

Meet the winemaker

10 If you only knew the power of the dark side Neil Miller delves into dark beer

Good Business 32

Industry news

33 FGC

Beware of weird and wacky news 34

Legal advice Product safety standards for children’s toys

38 36

35 Q&A Task by Kirk GM John Kapiniaris on packaging design 36

Supply Chain Optimising fresh seafood supplies

38 Export

Innovation is paying off 39 Buy NZ Made Take care with ‘Made in New Zealand’ claims

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See exciting new products in this issue.

[ editorial ]

Local and global trends

O

ur team is thrilled to be involved with this country’s premier trade show for the food retail, foodservice and hospitality industries this month.

Fine Food New Zealand takes place only once every two years and 2018 promises to deliver a massive agenda of seminars, competitions, new product launches, the amazing Top Shelf boutique liquor zone, a stunning innovation showcase, interactive demonstrations and much more. See all the details on pg 40-41.

A clever, innovative product was named FMCG Business Best New Product at the recent Outstanding NZ Producers Awards. It’s right on trend, with shoppers in New Zealand increasingly favouring products that make their lives healthier, happier and easier. Find out more on pg 30.

It’s all about convenience these days and as far as global FMCG brands are concerned, Nestlé’s Maggi is the fastest-growing Top 50 brand with a global presence (according to Kantar). Maggi is currently touring the country with their yellow pop-up Food Truck, offering free samples and new recipe ideas. The truck has already been in Dunedin, Christchurch, Wellington and Palmerston North on its journey to feed families across New Zealand.

Another Nestlé product – Nescafe Gold - stars on our cover this month. You can discover more about this popular coffee and other hot drinks on pg 18-22.

We also bring you Winter Meal inspiration, export tips and legal advice and continue our special reports from China with a visit to Hema supermarkets, where shopping is an interesting, smartphone-powered experience.

Enjoy this issue,

PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 PUBLISHER Dale Spencer dspencer@intermedianz.co.nz EDITORIAL DIRECTOR James Wells The Intermedia Group Pty Ltd AUSTRALIA james@intermedia.com.au HEAD OF CONTENT Tamara Rubanowski trubanowski@intermedianz.co.nz ph: 027 278 4761 NATIONAL SALES MANAGER Joel Bremner jbremner@intermedianz.co.nz ph: 021 370 065 SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 THE SHOUT EDITOR Charlotte Cowan ccowan@intermedianz.co.nz ph: 021 774 080 THE SHOUT SALES MANAGER Sam Wood swood@intermedianz.co.nz ph: 021 256 6351 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

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

PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SUBSCRIPTION ENQUIRIES Eclypse Lee elee@intermedianz.co.nz

fmcgbusiness.co.nz

L E A D I N G

I N D U S T R Y

June 2018 – Volume 5 – No 5

N E W S

ON THE COVER Nescafé Gold meets New Zealand’s growing need for high-calibre coffee in-home when taste matters, unveiling improved recipes and a new look on pg 18.

PLUS! HOT DRINKS n NEW PRODUCTS n INSIDE CHINA n NEW ZEALAND’S LARGEST FMCG AUDIENCE

FMCG BUSINESS IS PROUDLY ASSOCIATED WITH

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FMCG BUSINESS - JUNE 2018

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 © 2018 - The Intermedia Group Ltd

[ news ]

New EV charger for Queenstown shoppers Minister for Energy and Resources Dr Megan Woods has unveiled the latest in electric vehicle charging at PAK’nSAVE Queenstown. The new electric vehicle fast charger is perfectly located for customers to top up their electric vehicles while they shop at PAK’nSAVE in Frankton.

By the end of 2018, more than 50 New World, PAK’nSAVE, and Four Square stores around the country will have electric vehicle charging stations, rolled out in collaboration with the Energy Efficiency and Conservation Authority and electric vehicle charging network provider, ChargeNet NZ, to ensure that New Zealanders have access to charging stations, everywhere.

PAK’nSAVE owner operator Anthony King says: “Promoting the uptake of clean energy transport with electric vehicles is a very important part of the puzzle. The more we can do to reduce greenhouse gas emissions and our reliance on fossil fuels, the better.

We’re creating a one stop shop with an electric car fast charger conveniently located at our store, and this is just one of the initiatives we have in place to reduce our environmental footprint with waste and energy use top priorities.”

Did you know?

There are nearly 8,000 electric vehicles registered in New Zealand, with numbers doubling year on year. A fleet of 28 New World, PAK’nSAVE, and Four Square electric delivery vans is one of the country’s largest company fleets of fully-electric cars.

(L to R) Foodstuffs SI CEO Steve Anderson; Sustainability Programme Manager Mike Sammons; ChargeNet NZ CEO Steve West; and Minister for Energy and Resources Dr Megan Woods.

NZ Food Awards officially open!

Entries are now open for this year’s New Zealand Food Awards, some changes to existing ones. For the first time, all award categories giving New Zealand’s food and beverage industry the opportunity to will be open to all entrants regardless of the size of their business. showcase their success and innovations.

This means that smaller food and beverage companies can now enter The 2018 New Zealand Food Awards, in association with Massey into any Fast Moving Consumer Goods (FMCG) categories, and larger University, celebrates innovation, corporations can enter the Cuisine creativity and originality throughout Artisan Awards. the food and beverage value chain.

Massey University Vice-Chancellor This year the NZ Food Awards is Professor Jan Thomas says the Awards looking to highlight products that are an important annual milestone are focused on sustainability, market in the industry calendar. “Massey is relevance and have strong health and very proud of these awards, which nutritional attributes. have gone from strength to strength,” Winning products will earn the New Professor Thomas says. “We know Zealand Food Awards “Quality Mark” how important the industry is and to highlight the superiority of their will always be to New Zealand products to both shoppers and the and we know how important and industry, as well as boost sales and prestigious these awards are to distribution both domestically and previous winners.” internationally.

Entries for the competition close This year’s awards see the creation June 30. For more information visit Prof. Jan Thomas, Vice-Chancellor of Massey University of several new award categories and www.foodawards.co.nz.

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FMCG BUSINESS - JUNE 2018

Are the lighters you sell

PUTTING YOU AT RISK? Do you stock lighters that comply with New Zealand safety standards?

Pocket lighters are different from other consumer goods and pocket lighters sold in New Zealand are required to be safe.

They are only presumed safe if they comply with two International standards: ISO 9994:1995E (Safety Standards) and American standard CFR 16 Part 1210 Safety Standard for Cigarette Lighters (Child Resistance). The International standard ISO 9994 requires the resistance of lighters to various critical tests, whilst 16 CFR 1210 requires lighter resistance to ignition by at least 85% of children under 51 months old.

Lighters are considered inherently hazardous since they produce a flame and contain gas – consumers expose their lighters to a wide variety of situations and temperature extremes, many low-quality lighters will experience several types of failures under these conditions. That’s why BIC manufactures its lighters to a much higher standard, to withstand more severe conditions than the standard requirements. All BIC® lighters meet or exceed the ISO 9994 safety standard specifications and are child-resistant. If you have any concerns you can ask your supplier for an ISO 9994:1995E certificate.

THE POTENTIAL RISKS OF SELLING NON-CONFORMING LIGHTERS INCLUDE: 1.

2.

3.

4.

5.

Heavy fines – $200,000 for individuals and $600,000 for corporations Compensation for loss and/or injury Withdrawal from sale No insurance coverage Loss of reputation

Protect yourself, your stock, your investment and your customers from any potential risks by ranging and selling the safest and most trusted lighter on the market**

THE KEY ISO 9994 REQUIREMENTS YOU NEED TO KNOW * FLAME HEIGHT

The flame should not exceed 50mm for non-adjustable flames

FLAME STABILITY

No spitting, sputtering or flaring of the flame (often resulting from inconsistent gas quality)

FLAME EXTINCTION

The flame must extinguish within 2 seconds after a 10 second burn

RESISTANT TO DROPPING

Capability to withstand 3 drops onto a concrete surface from a height of 1.5m

VOLUMETRIC DISPLACEMENT

Liquid fuel within shall not exceed 85% of the capacity of the reservoir due to high pressures inside

All BIC® lighters meet or exceed ISO 9994 safety standard specifications

Not all lighters are created equal – there is a difference * Product Safety Standards (Cigarette Lighters) Regulations 1998 under the Fair Trading Act, 1986 **Source: Aztec Data Lighter & Matches 6/08/17.

Contact your BIC® New Zealand Sales representative or call 0800 242 282

BICWORLD.COM

BIC DIFFERENCE

OUR QUALITY, YOUR SAFETY.

[ news ]

Sweet love affair with NZ chocolate

Whittaker’s Chief Sales Officer Matt Whittaker

For the seventh consecutive year, Whittaker’s has been voted New Zealand’s most trusted brand in the annual Reader’s Digest Trusted Brands survey.

Chief Sales Officer Matt Whittaker says: “We think it is a combination of our 122-year history, reliability for quality, and our innovation in creating tempting new products over recent years - sometimes in collaboration with other iconic kiwi brands, or in support of important causes. All this has helped us maintain that trusted status.”

He believes the company maintains quality product as it makes all its chocolate from one factory in Porirua and controls the entire

manufacturing process, from roasting the cocoa beans to wrapping the finished product.

“In that context, this award is a fantastic acknowledgement of all of our wonderful staff, who live our company values every day.

We are also fortunate to have on our doorstep quality suppliers of ingredients we use to make our chocolate, which also enables us to tell a richer New Zealand story about the products we export,” he says.

The family business was also voted winner of the New Zealand Iconic Brands category and took out the top confectionery accolade too. These same results were achieved by Whittaker’s last year.

Air New Zealand and Tip Top were highly commended in the New Zealand Iconic Brands category.

Comments from those surveyed included praise for Whittaker’s quality ingredients, business integrity, local manufacturing, prices, advertising, and care for the environment.

Brands joining Whittaker’s in finishing in the top 10 this year are: THE TOP 10 – ACROSS ALL TRUSTED BRANDS CATEGORIES 1. Whittaker’s (Confectionery) 2. Whittakers (New Zealand iconic brand) 3. Air New Zealand 4. Canon 5. Toyota 6. Nikon 7. Resene 8. Tip Top (Ice Cream) 9. Sleepyhead 10. Dilmah

Summit to kick-start hemp economy in NZ New Zealand’s first iHemp Summit will be held in Wellington on 5th and 6th July with the aim of kick-starting a home-grown iHemp (industrial hemp) economy. Building on global interest in hemp business opportunities and fuelled by changing legislation, the summit will explore the potential for New Zealand to be the best in the world at growing and using hemp for food, fibre and medicine.

“New Zealand has a fantastic opportunity to create a brand new primary industry based on hemp, and now is the time for an informed discussion,” says Richard Barge, Chairman of the iHemp Summit and Treasurer of the NZ Hemp Industries Association Inc. “iHemp is being recognised as a sustainable source of food, fibre and medicine and this creates opportunities for companies to make it part of their future business plan and be part of what is projected by some analysts to be a $NZ75 billion global industry by 2025.”

The iHemp Summit is open to companies, farmers, scientists, funders, community leaders, economic development representatives, regulators and others wanting to look at opportunities to collaboratively develop the NZ industrial hemp economy. At the summit experts will share local and international knowledge on hemp, identify the local and export opportunities available to companies entering the industry, highlight the barriers to success within the market and develop strategies and relationships that will help the industry to overcome them.

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Hemp harvest

NZ food safety authorities may look to follow Australia to allow hemp seed use in food by changing regulations under the Food Act, the Misuse of Drugs Act and the Medicines Act. These law changes expected later this year will allow hemp seed to be sold as a food in New Zealand, in addition to the current legislation allowing the local sale of hemp seed oil. Hemp seed oil is rich in essential fatty acids such as Alpha-linolenic acid and Gamma-linolenic acid.

For more details see https://hempsummit.nz/

[ profile ]

LIFT PLUS IS NOW LIVE+

N

LIFE is for LIVE’ing.

ew Zealand’s iconic energy drink, Lift Plus, has taken on a new identity to become LIVE+ to help Kiwis live out their dreams and fuel their non-stop thirst for adventure.

Since 1999 Lift Plus has been providing maximum energy in New Zealand and cheeky comedy with its ‘Sharpen Up’ campaigns. As much as the brand team enjoyed the playful side of Lift Plus, they knew it was time for a change.

The Lift Plus team wanted to explore how to update and modernise the brand and have decided to take it outdoors to continue celebrating New Zealand’s best-tasting energy drink.

LIVE+ freshened up their look with three new can designs featuring an image of popular kiwi adventure activities with each representing a different flavour – “Persist” (a refreshing blend of citrus and lime), “Ignite” (a cool mix of apple and fruit juice), and “Ascend” (a sugarfree alternative to the LIVE+ family line).

These new-look cans are being rolled out nationwide in early June and will be supported by a comprehensive retail and digital marketing campaign to help LIVE+ become synonymous with New Zealand’s great outdoors.

To support the launch of LIVE+, a full retail activation campaign will be held with new POS collateral distributed nationwide. LIVE+ will have a dedicated sampling team at outdoor events and key activity hubs around the country to reach out to consumers directly and give them the chance to see and taste LIVE+ for themselves.

Digital channels will play a significant role in the re-launch and feature a variety of content to showcase the thrilling outdoor adventure activities and stunning scenery New Zealand has to offer.

The content strategy is aimed at inspiring Kiwis to explore the wonderful natural playground that is New Zealand and share their LIVE+ adventures with the masses.

To further enhance the brand, a new website www.liveplus.co.nz will launch on 1st June, and the brand’s existing Facebook page (which currently has 16,000 followers) has now transitioned to Live Plus Energy.

LIVE+ has joined Instagram with a brand new account @liveplusenergy to share eye-catching imagery and inspire Kiwis to get out exploring their favourite places.

With the hashtag #Energy4Adventure consumers can share their own journeys throughout New Zealand’s backyard with LIVE+ giving them the energy they need to LIVE out their best adventure.

Sponsored by LIVE+ FMCG BUSINESS - JUNE 2018

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[ gear ]

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

Who’d have thought the humble lightbulb would go hi-tech? Philips Hue bulbs use RGB LEDs which means they can shine in over 2million different colours and are about as bright as an old school 60-watt bulb.

They’re ideal for adding an infinitely varied ambience to your home that reflects your mood. Hue bulbs are wireless, so they’re controllable using a smartphone, PC or an Amazon Echo. Being able to say “Alexa, dim the lights” or “Alexa, change the lights to red” feels incredibly futuristic! Add to this the ability to add custom smarts such as switching on automatically at sunset via IFTT.com and there’s a whole lot to like.

RRP$299 (Hue starter kit) https://www.noelleeming.co.nz/shop/computers-tablets/smart-home/smart-lighting/philipshuestartkitb-3b-hue-starter-kit-bridge-3-bulbs/prod146586.html

3SixT Jetpack Compact Mirror and Lipstick Mother’s Day may have passed, but there’s no reason why you can’t still spoil her with a portable battery pack that’ll keep her phone charged when she’s on the move. Designed to look like cosmetic accessories, both the Jetpack lipstick and compact mirror (with LED lighting) can be inconspicuously stowed in a handbag.

RRP (Lipstick) $29.95 https://www.3sixtgear.com/product/ new/jetpak-lipstik-2000mah/ RRP (Compact) $44.95 https://www.3sixtgear. com/product/new/jetpakcompact-mirror-3000/

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Harman Kardon Onyx Studio 4 Harman Kardon’s Onyx Studio is proof that not all Bluetooth wireless speakers have to sound as tinny as an old transistor radio. It’s a big round serving dish sized Bluetooth speaker that is both portable and capable of belting out a satisfying amount of bass.

RRP$346.96 https://www.dicksmith.co.nz/dn/buy/harman-kardononyx-studio-4-white-harman-kardon/

[ gear ]

JBL Bluetooth Noise Cancelling Headphones OrbitSound P70 One

Silence is golden and it’s so hard to find - unless of course you’ve scored a pair of JBL’s jauntily named E65BTNC noise cancelling wireless headphones. With 24 hours of battery life they’re ideal travel companions and being JBL gear, they sound great too.

RRP$299.95 http://www.harveynorman.co.nz/phone-and-gps/ headphones/jbl-e65-bluetooth-noise-cancelling-over-earheadphones.html

Its one of the ironies of our age. TVs may have become thinner and capable delivering incredible video, but their audio has steadily declined. This is because of a lack of space in most thin screen TVs for decent speakers. This is easily solved by adding a soundbar like Orbitsounds P70 One. Not only can it deliver solid bass, rich mids and crisp highs, its Airsound technology allows it to pump stereo into your ears no matter where you happen to be sitting in the TV room.

RRP$699 https://www.noelleeming.co.nz/shop/audio/portableaudio/portable-speakers/orbitsound-p70-black-p70-black/ prod156776.html

Nokia 6.1 Nokia are back - this time with a new line of smartphones. Their latest, the affordable Nokia 6.1 is powered by Android One. It isn’t just bloatware free, but Android One also translates into 2 years of guaranteed Android upgrades. The Nokia 6.1 has a black alloy chassis with bronze accents and despite its reasonable sticker price, feels like a million bucks in the hand.

RRP$499 https://www.spark.co.nz/shop/ mobile/phones/nokia-6_1. html?intfree=24m

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HIGH TECH MEETS LOCAL NEEDS

H

FMCG Business visits Hema Supermarkets in Hangzhou, in a trade exclusive report from China.

ema Supermarkets are a subsidiary of the Alibaba Group in China. The stores emerged from the incubator system within the business and represent the beginning of Alibaba’s ‘New Retail’ strategy, which is defined as ‘enabling seamless engagement between the online and offline worlds’.

Launching in January 2016, the new supermarket brand currently has 38 stores throughout China and over 5 million customers. Their target by the end of 2018 is 100 stores and a growth strategy to 2,000 stores in the next five years…that’s expansion on an epic scale!

In a trade exclusive discussion with FMCG Business, Hema Chief Financial Officer, Sheng Cong revealed insights into the concept, location criteria and the very innovative path Hema is following.

She sees the biggest internal business challenge as working across a very diverse team of trade retailers, hospitality specialists and e-commerce technology staff. “We learn from each other’s 14

FMCG BUSINESS - JUNE 2018

knowledge, innovation is part of our DNA. We are not just a food company, we are a tech company,” says Cong.

Unique store layout “We don’t define layout based on science, but on consumer behaviour,” explains Cong.

Customers are able to shop online for delivery, buy fresh instore or eat-in, all options are considered in the layout of the supermarkets.

Each store is uniquely adapted to the local clientele (about 100,000 per store) within a 3km radius. Decorative styles vary according to the local demographic as does the product range. The layout is natural and intuitive, with the main focus being a flow through the fresh sections.

Cong says: “We are also in high demand from developers but the main criteria for store locations are the community, parking lots and shopping mall presence”.

[ special report ]

Claire Zhao, Alibaba Corporate Affairs PR Manager, paying via Alipay.

In most cases, a Hema Supermarket nearby is also becoming a selling-point for local real estate agents.

Extreme fresh The Hema brand’s goal is to redefine ‘fresh’ to ‘extreme fresh’ to develop customer loyalty. They don’t want to be positioned as a discount operator, though they tend to be 10-20% cheaper due to their direct buying relationships with producers.

Hema’s ‘Daily Fresh’ programme sees a host of fresh produce and meat with labels that match each day of the week. Extensive use of QR codes to check the product origins and assess food safety guidelines feature strongly as a marketing device, offering shoppers peace of mind.

Seafood is a particular speciality in Hema and can be cooked instore for an additional 10% cost, you can even pour a fresh Tsingtao beer to take home.

Hema offers a worry-free return policy - food can be returned prior to expiration date instore or a delivery person can pick it up from home.

“Some of the pain points of grocery cannot be solved online. Online and offline have to work together to provide the solution for the customer,” said Cong.

Shopping at Hema is a smartphone-powered experience. Less than 1% of shoppers use cash and credit/debits cards are not major players in the market.

Alipay is the primary payment method, which is embedded in the Hema app for ease of use. New Alibaba facial recognition payment systems are also already in use at the checkout.

A unique Loyalty Programme will be introduced to reward shoppers and gather data in 2018.

If you would like more information about how Alibaba Group can open the doors to China for your business, please contact New Zealand Country Manager, Pier Smulders piersmulders@alibaba-inc.com

Online and Offline work together At Hema, about 50% of online orders are for delivery, 50% are for instore pick-up.

If requesting delivery within the 3km store radius customers can receive it within 30 minutes from order time.

Orders are packed instore to service each of Hema’s communities. The site serves as both store and warehouse in one and delivers 24/7.

Sheng Cong, Hema Chief Financial Officer

WE ARE NOT JUST A FOOD COMPANY, WE ARE A TECH COMPANY.” SHENG CONG, HEMA SUPERMARKETS CFO

Chinese consumers are seeking new food experiences and 50% of the Hema range are international brands.

Packaged foods such as snacks and chocolate are a particular favourite.

NZ products instore already include dairy, organics, Kiwifruit, cherries, oysters, abalone and mussels.

Sheng Cong’s message to NZ business is: “We welcome you, come to China”.

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DEEP IN THE HEART OF DEMAND Notes from the retail front line.

A

few years ago the eminent Zoologist Dr Desmond Morris was asked why people relate to some advertisements and not to others.

As an expert who has spent his career studying humans as an animal species he put forward the insight that there is a set of seven deep, ancient, underlying drivers that shape our lives. These are core ingredients that we continually seek out in our day-to-day lives.

They provide us with a framework for what is important for our survival, our social order, and our individual wellbeing.

While there are cultural nuances and individual preferences in how they play out, these human drivers are universally relevant for all people.

Therefore, people are more likely to relate instinctively to advertising that taps into one or more of these drivers, and less likely to relate to advertising that doesn’t.

Similarly, this same set of human drivers is equally relevant and influential for products we buy, and where we shop. They are relevant for big, life defining decisions and also for the small details of what we choose for the dinner table.

These are the seven keys to being human.

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CURIOSITY We’re naturally attuned to things that are new and shiny. We love experimentation and to seek out new sensations. This trait has fed our ability to innovate, evolve and progress.

On an everyday level this translates to us wanting to try new foods at the supermarket, to meander through exotic marketplaces, to enjoy a thrill, or experiences that reward us and provide life’s images to share.

PARENTING Our in-built sense of nurture, love and caring is a very powerful driver. It teaches us to take care of others close to us, with the reciprocal implication that we will be taken care of in return.

In everyday life this is found in many different situations. It is the family roast, it is comfort softened towels, it is the treats in the grocery shopping, and it is the premium pet food.

STATUS The influence of status is very strong and manifests in several different ways, such as power, honour, prestige, winning and self-esteem.

We love things that provide us with a feeling of superiority, whether it is physical

prowess, or moral high-ground, or being superior and ahead of the pack.

In everyday terms we see this in many forms: elite luxury brands like Dior, premium quality ice cream like Lewis Road Creamery, authority brands like Mercedes-Benz, or the deli experience of Farro.

HEALTH It is not surprising that we are strongly drawn towards things that enhance our health and wellbeing. After all it is directly linked to our survival. As humans we cleverly find ways to interpret health cues. In most cultures (Western in particular) we attribute health with youthfulness and energy. These swing us closer to the start of life and away from ageing and death. Something that makes us look or feel younger is a powerful virtue and a compliment.

Demand for health permeates many different categories in different ways. Some add healthy elements like milk with added calcium. Some remove harm like low fat yoghurt. Some offer life support such as diet plans. Some provide quick fixes like Botox.

PROTECTION Life is fraught with hazards and risks, and consequently we have a natural urge

[ feature ] for protection. Our learning brains allow us to distinguish both overt safety threats and more perception-based risks. To mitigate risks we seek out peace of mind.

We seek safety in child-proof packaging, and in a 5-star safety rating for our car to address immediate threats. The obvious example of peace of mind is insurance, but it can also be found in other aspects of life such as the demand for dietary supplements. We accept that they might not have an immediately perceptible effect, but we take them as a precaution against illness.

SEX As they say, sex sells. Desmond Morris makes an important distinction however, between the feminine and masculine interpretations of the sex driver.

With the feminine perspective, the sex driver is about securing the future. It is about successfully passing our DNA on into the future through our children. Romantic advertising imagery of the tender caring smile, the safe harbour of broad shoulders, and the thoughtful attention of good manners all speak to this idea.

With the masculine version, the sex driver is a matter of conquest, or successfully attracting a mate through physical prowess. Intense signals of testosterone, strength and hard power are abundant in shaving and deodorant brands that are designed to galvanize the raw appeal of the man.

TRIBALISM People are naturally social. Through pair bonds, families and communities we achieve important benefits of safety, greater sharing of skills and ideas, efficient use of resources, a diversity in our reproduction that creates resistance to genetic malformation, and a sense of identity.

This pervades our lives in which team we support, what beer we drink, our music tastes and who we share our photos with. Tools like Facebook, Instagram and Snapchat provide direct access into our sense of community and tribalism.

These seven keys to being human illustrate why people are complicated. They also show how shoppers are much more than blank canvasses selecting on price, range and convenience. There is a rich underlying palette of influences that shape demand.

SHOPPERS ARE MUCH MORE THAN BLANK CANVASSES SELECTING ON PRICE, RANGE AND CONVENIENCE.”

Lew Bentley Head of Strategy at Energi lew.bentley@energi.co.nz

EVENT DETAILS 6th and 7th October 2018.

The Cloud, Queens Wharf, Auckland

THE CHOCOLATE AND COFFEE SHOW PARTNERSHIPS FOR 2018 NOW AVAILABLE! GET INVOLVED WITH NEW ZEALAND’S BIGGEST CELEBRATION OF CHOCOLATE, COFFEE AND TASTY TREATS. The 5th annual show this year is a purely consumer event dedicated to showcasing the talents and successes of these and related businesses.

With over 6,500 passionate foodies attending the 2017 event, The Chocolate and Coffee Show has proven it is a firm favourite on the annual event calendar.

The audience skews Female with a 25-54 age bias and they have money to spend on their favourite indulgences.

The two-day show is supported by a comprehensive consumer advertising and PR campaign leading into the event, with our own social network followers exceeding 14,000 alone!

To discuss bringing your brand to life at The Chocolate and Coffee Show, please contact

Partnerships include: • Event naming rights • Masterclasses • Barista Zone • Artisan Marketplace • Roasters Alley • Event bar • Demonstration Kitchen Our goal is to create cost-effective, custom programmes for each partner to meet marketing and branding objectives.

Samantha Mackey-Wood swood@intermedianz.co.nz 021 256 6351

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

HOT DRINKS Discover new product launches and best sellers in NZ stores.

W

e are introducing the new NESCAFÉ Gold this month - as seen on the cover of this issue! The premium range meets New Zealand’s growing need for high-calibre coffee in-home when taste matters, unveiling improved recipes and a new look.

“Coffee lovers who appreciate the finer things in life and a delicious cup at home will now be able to get their hands on great at-home coffee, with the highly anticipated relaunch of the NESCAFÉ Gold range,” says Zahin Jalil, Category Manager.

After a successful launch in the UK in October 2017, the new NESCAFÉ Gold looks poised to shake up the premium instant segment in New Zealand.

Jalil comments: “Soluble coffee is king in the homes of Kiwi consumers. With the majority (80.3%) of in-home cups coming from soluble coffee and continuing trade up occurring from economy and mainstream instant into the premium instant segment (+ 2.4% MAT ), our growing need for high-calibre, accessible coffee at home is self-evident”.

Nestlé is answering this call, unveiling the new NESCAFÉ Gold with improved recipes and a new look, in a strong play to future-proof itself as a powerhouse brand within this segment.

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FMCG BUSINESS - JUNE 2018

Says Brand Manager Lee-Ann Birch, “In being global leaders as well as inventors of instant coffee, Nestlé and our NESCAFÉ Gold team have crafted an improved taste experience, which sets a new benchmark for the premium instant segment. Typified by exceptional richness and full flavour, each variant in the new range is crafted from high quality coffee beans that have been carefully selected, roasted and ground to create a premium instant which is blended with barista style ground coffee.

With distinctive tasting notes and an easily navigated menu of strength levels from Smooth to Intense, NESCAFÉ Gold ensures that New Zealand’s growing need for high-calibre coffee at home is easily met, each and every time.

“Each product in the range has also been given a refreshed design, with jars featuring a brushed champagne gold lid and a tall, sleek shape to give them a premium look that consumers will be proud to display on kitchen benchtops.

Rounding out the range is a new format refill pack which is resealable for convenience and freshness.

“With its June launch supported by the brand’s greatest ever marketing spend ($3.0M ratecard), the new NESCAFÉ Gold range is now available nationwide,” says Birch.

[ category insights ]

SUPPORTED BY THE BRAND’S GREATEST EVER MARKETING SPEND, THE NEW NESCAFÉ GOLD RANGE IS NOW AVAILABLE NATIONWIDE.” LEE-ANN BIRCH, BRAND MANAGER Innovations from Red Seal Red Seal is the #1 brand in Specialty Teas, with a wide range including herbal, fruit and green teas, says Christel Maurer, Senior Brand Manager Red Seal Teas.

Maurer explains: “Since launch in 2014, our Red Seal Hot & Cold teas range have brought new consumers into the category and added new consumption occasions. This range continues to perform strongly despite increased competition. Red Seal Hot & Cold teas are now worth $3.5m* MAT, up 18.6%* vs LY. “We know that our consumers are always on the lookout for exciting new flavours to try and trendy ingredients to add to their daily routine. Back in October, we launched two new ‘Pink’ flavours – Superfruits and Plum & Boysenberry – in support of the Breast Cancer Foundation NZ, which is a cause close to both our and our consumers’ hearts.

This launch was a tremendous success, with the stock selling out in just six weeks.

Consequently we have made these two flavours permanent in the range and they are proving they deserve to keep their space on shelf, with 3.0** and 3.1** units/store/week respectively. Last month, we further extended the range with three new variants – Orange & Turmeric, Mint &

Matcha, and Tropical. Initial indications from the trade and consumers are very positive.

“We will continue to rotate flavours in our Hot & Cold teas range, to ensure we keep consumers interested and engaged. We are also working on innovation and renovation projects in other areas. Red Seal is confident that their continued innovation will drive even more growth in the Tea category,” says Maurer.

Eight great flavour HITS Packed full of goodness & healthy ingredients for the ever-growing, health-conscious consumer - naturally caffeine-free flavours - enjoyed HOT or ICED

*IRI MarketEdge, Specialty Teas, Value sales, Total NZ Grocery, MAT to 15/04/18 **IRI MarketEdge, Specialty Teas, Unit sales, Total NZ Grocery, 4W to 15/04/18

Dilmah brand performs strongly Dilmah has 38 sku’s in New Zealand across all categories of the hot tea market: Black Mainstream, Black Specialty, Green, as well as Fruit & Herbal Infusions.

Nigel Scott, General Manager Dilmah NZ Ltd explains: “Dilmah is a traditional Black and Green tea farmer/ producer. However a segment of the market that is showing strong growth is the Fruit & Herbal category. This category has a number of brands and sku’s as consumers are looking towards multi-flavours as well as potential health giving benefits.

“So we have dipped our ‘bags’ into the water with the launch of eight authentic, great tasting, caffeine free INFUSIONS (not tea) packed with fruits,

by DILMAH available from Kraft Heinz 0800 DILMAH (345624)

[ category insights ]

WE ARE ENGAGING WITH NZ WELLNESS TEA CONSUMERS LIKE NEVER BEFORE.” PAUL PHAIR, SENIOR BRAND MANAGER – TWININGS

herbs and spices including the wonder spice Turmeric. Dilmah has been very encouraged by their performance in capturing just over *6% of this growing category. The INFUSION market definitely needs variety, so watch this space!” says Scott.

He comments: “The tea category continues to be strong with traditional Black tea still contributing over *60% of the total market. Green tea is in decline, which is somewhat surprising although it would appear that these consumers may have shifted to Infusions.

Consumers are after healthier, hydrating beverage options that are an alternative to caffeine and sugar-rich drinks with flavour diversity. There is also a move towards Premium products, which Dilmah welcomes as we believe our positioning has been Premium since the brand’s inception 30 years ago.

“The Dilmah brand continues to perform strongly as we hold the #1 spot in value for the Total Tea Market with a 24% MAT share (*IRI MarketEdge 1/4/18),” says Scott.

More news from JDE “Jacobs Douwe Egberts (JDE) is New Zealand’s leading Hot Beverage supplier within grocery^, utilising a uniquely diverse portfolio of coffee and tea brands, including Bell Tea, Ti Ora, Moccona, Jed’s, Hummingbird, Gravity and L’OR,” says Andrew Cackett – Coffee Category Manager.

He adds: “JDE is also the key growth contributor to Hot Beverages contributing $6.9M growth over the last year (while the Category grew by $3.6M)^.”

Born in France, L’OR (meaning “gold”) recently launched a new range of premium aluminium coffee capsules, with eight exquisite variants. The new aluminium capsules are designed to better preserve the complex aromas and refined flavours of L’OR’s exclusively selected coffee beans (in comparison to existing L’OR plastic capsules). All blends are crafted exclusively from UTZ-certified coffee beans and the capsules are recyclable through LOR’s Terracycle programme.

Cackett comments: “The launch of the new L’OR capsules range has helped 20

FMCG BUSINESS - JUNE 2018

drive a significant shift in the NCC (Nespresso®* Compatible Capsules) segment within grocery. In the short 10 weeks since launch, we have seen growth of this premium coffee segment accelerate from 17.3% to 34.5%^^, driving overall coffee category growth.

“L’OR today, is not only the fastest growing capsules brand (+86%^^), but also the leading brand within the Nespresso®* Compatible Capsules segment^^.”

He adds: “In June, L’OR will bring more news to the category as we extend the range. This will include the addition of a Decaf variant catering to a wider range of consumers’ needs, and a selection of 20 packs to drive additional basket value. We believe that the expansion of the L’OR range will help to unlock the true growth potential of coffee capsules in grocery.” *NESPRESSO® is a trademark of a third party not related to JACOBS DOUWE EGBERTS ^Data Source: Total NZ Grocery, Nielsen Scan – Value Share & Value Growth of Total Hot Beverages – MAT to 06/05/2018 ^^Data Source: Total NZ Grocery, Nielsen Scan – NCC Segment (Coffee) – QTR to 06/05/2018 & QTR to 04/03/2018

Twinings’ new Feel Good range “At Twinings, the world’s oldest tea firm, we’re committed to innovation in the premium tea category as seen in our fantastic new Twinings Feel Good range,” says Paul Phair, Senior Brand Manager - Twinings.

“Blended by our master herbalists, our new range has been designed to help you feel good all day, every day. The modern pack designs take inspiration from the ingredients in each blend and clearly communicate the functional benefit on front of pack. This gives consumers a clear reason as to why they should be drinking healthy tea and infusions as well as helping shoppers quickly navigate the fixture.”

The range is made up of five delicious blends, each tailored to a specific need.

• S leep - a calming blend of soothing camomile, floral orange blossom, and a hint of sweet honey flavour.

It’s the perfect blend to ease you into your evening slumber.

•D etox - a blend that gently fuses the sweetness of fennel with the delicate citrus of lemongrass and lemon verbena. Discover how this refreshing blend can restore your day.

STOCK ALL 5 TODAY

[ category insights ] events and social media channels, we are engaging with NZ wellness tea consumers like never before,” says Phair.

“Discover the range, like us and keep up to date with Twinings by searching @TwiningsNZ on Facebook and Instagram. We’d love to hear from you, so please contact us through KML customer services on 09 475 0940 with any questions.”

Twinings Feel Good range is available nationwide at RRP $5.49.

Havana leads the coffee revolution Did you know that camomile tea is calming and soothing? The perfect antidote to a stressful day!

• Digest - with a soothing and sweet combination of minty peppermint, sweet liquorice root, and a touch of citrus from lemon balm, settle down with this soothing blend after any meal.

• Vitality - feel awake and uplifted with a perfect combination of raspberry, mint, hibiscus and green tea. Find your focus throughout the day with this smooth and refreshing blend.

• Calm - discover the feeling of calm and relaxation with a delicate combination of citrus notes that are gently balanced with camomile. Sit back and relax while enjoying this soothing blend any time of day.

“The launch is supported by the largest Twinings marketing campaign in recent years. Featuring out of home shopper panels, instore activations, sampling Nielsen Scantrack - Total Supermarkets - MAT to 22/04/2018 Val Sales

Val % Chg YA

Total Tea

$86,324,376

1.4%

Black Tea

$52,310,689

-0.4%

Herbal Tea

$20,886,744

9.3%

Green Tea

$10,853,900

-3.7%

Powdered Chai

$2,273,044

2.7%

Cordials

$25,035,619

11.8%

Drinking Chocolate/Tonic Food Drinks

$30,847,337

-0.4%

Tonic Food Drinks

$18,885,637

-3.7%

Drinking Chocolate

$11,961,700

5.4%

Total Coffee

$243,586,010

1.5%

Instant Coffee

$109,125,336

-1.9%

Roasted & Ground Coffee

$61,547,454

4.5%

Flavoured Coffee

$54,794,127

0.7%

Pods

$18,119,092

17.4%

“Wow - after a fun and fantastic time at the 2018 Foodstuffs Expo in Auckland, we are back to work evolving more coffee creativity in our amazing factory and HQ in Wellington,” says Geoffrey Marsland, Managing Director.

“Attending the Foodstuffs Expo is a chance for us to spend time meeting with owners and staff of the many stores we supply throughout New Zealand.

The story behind our brand is an important part of what makes us different and our coffee delicious. It’s very cool to get feedback after these events that we find magic, fun and unique at the Havana Coffee Works site.”

Marsland adds: “Our Havana Coffee Works crew would like to send out a big thank you to all the stores far and wide that support and believe in our product range. We take pride in what we do and love that you’re on board the Havana train bringing the COFFEE U FEEL to the people.

Havana Coffee Works keeps leading the coffee revolution since ‘89!”

The FMCG Business team endeavours to produce a monthly snapshot of category news and highlights, based on information from participating clients, plus a table of the freshest Nielsen data available at time of print. If you wish to contribute news for upcoming category reports, please contact trubanowski@intermedianz.co.nz.

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FMCG BUSINESS - JUNE 2018

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Our media community consists of 44,525 industry professionals. Key decision makers & influencers include: • Supermarket owners • Directors

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%

22% 15% (*as at April 2018)

WINTER WARMERS

Shoppers look for comforting soups and nutritious meals on chilly winter nights.

F

resh soup sales are soaring in New Zealand supermarkets right now. We caught up with Michael Harrison, National Sales Manager for Artisano, to find out more about this trend.

Artisano was recently awarded the Canstar Blue’s 2018 Most Satisfied Customer Award across the soup category. The award recognises Artisano as the leading brand for overall consumer satisfaction as decided by over 800 New Zealand residents surveyed by Canstar Blue.

Artisano, a New Zealand soup brand made popular with their healthy, fresh, tasty and hand-crafted soups, has five different soup flavours available that range from the low-fat, vegetarian to the cream, broth or classic soup styles.

“People are passionate about what they eat, and seek fresh, healthy and tasty meals,” explains Harrison. “We pride ourselves on ensuring that our Artisano Soups are made with 100% natural, fresh ingredients and have absolutely no added preservatives, artificial additives, flavourings or colours. We are passionate about creating the best soups possibly, and we are incredibly honoured to have won this award from Canstar Blue. It proves our hard work pays off.”

Artisano Real Soup rated highest for ‘Value for Money’, ‘Packaging Appeal’ and ‘Overall Satisfaction’ in the Canstar Blue’s 2018 Most Satisfied Customer Award.

Says Harrison: “At Artisano, we make soups in much the same way as you do at home. Enjoy all the goodness of a handcrafted, home-cooked meal, and the taste of fresh, great-tasting and nutritious food. From our kitchen to yours.”

For more information visit artisano.co.nz.

Nielsen Scantrack - Total Supermarkets - MAT to 22/04/2018 Val Sales

Val % Chg YA

Total Chilled Convenience Foods

$152,858,732

3.3%

Fresh Meat Pies

$56,498,152

7.3%

Fresh Soup

$24,964,003

8.8%

Fresh Pasta

$19,458,694

-0.9%

Fresh Pizza

$13,465,264

-7.2%

Fresh Pizza Bases

$13,087,814

2.2%

Fresh Pasta Sauce Excl Pesto

$6,970,707

-3.9%

Fresh Pesto

$6,620,288

3.3%

Quiche

$5,992,703

-4.9%

Convenience Food

$3,907,746

7.1%

Fresh Sausage Rolls & Savouries

$1,593,037

4.8%

Fresh Non Pasta Cooking Sauce

$300,324

31.1%

Total Frozen Convenience Foods

$131,956,250

11.8%

Frozen Meat

$23,604,018

5.7%

Frozen Pizza

$21,870,970

15.6%

Frozen Snack Meals

$21,458,464

0.1%

Frozen Full Meals

$18,502,111

9.2%

Frozen Sausage Rolls & Savouries

$18,361,871

6.0%

Frozen Party Snack

$16,133,877

62.9%

Frozen Vegetarian

$6,554,756

35.9%

Frozen Meat Pies

$5,450,796

-14.2%

Frozen Pizza Bases

$19,387

90.2%

Total Soup

$57,656,722

1.3%

Canned Soup

$24,229,443

0.9%

Instant Soup

$17,186,073

2.4%

Packet Soup

$10,118,983

2.3%

Soup Mix & Pulses

$6,122,223

-2.1%

The FMCG Business team endeavours to produce a monthly snapshot of category news and highlights, based on information from participating clients, plus a table of the freshest Nielsen data available at time of print. If you wish to contribute news for upcoming category reports, please contact trubanowski@intermedianz.co.nz.

24

FMCG BUSINESS - JUNE 2018

[ what’s hot ]

Hard to Rib - sist!

Beak & Sons BBQ Pork Ribs are the perfect combination of meaty St Louis cut ribs and marinade, slow cooked so they’re tender and full of flavour – melt-inyour mouth deliciousness!

Available in 2 flavours: Smoky Hickory & Chinese Hoisin, from the butchery chiller. Super convenient & easy to prepare – already slow cooked for convenience, they take less than 10mins to heat on the BBQ or under the grill. Perfect for sharing & feeding a crowd.

Contact your local Alliance Marketing representative.

NEW Giannis Gluten Free Pita Bread After much consumer demand, particularly in recent years, we have developed a Gluten Free Pita Bread to our range. It is a wonderful product that has a very nice texture and taste and performs as a Pita should. With the Gluten Free segment now a significant piece of the bread category we are so pleased to be able to offer a Gluten Free Pita option to the market.

For ranging enquiries contact: Simon Rangihaeata, Sales Manager Ph +64 21 854 091 simon@giannis.co.nz

Love Soup? Love LaZuppa Soup is one of life’s greatest comfort foods.

You are not always going to have the time and energy to make soup from scratch, so let us do it for you! Within minutes you will be enjoying a hearty and wholesome meal that’s 99% fat free, all natural, gluten and dairy free.

Lazuppa.com.au sales@houseff.co.nz Ph: +64 9 410 1066

Discover New NESCAFÉ Gold

Fresh Ideas For Dinner Tonight with NEW Maggi Marketplace!

Maggi is now catering to Kiwis’ growing appetite for authentic cuisine as well as vegetarian solutions.

This new range of Asian-inspired recipe bases brings favourite noodle dishes into homes, and is available in 6 authentic flavours. Also available are the new vegetarian-friendly recipe bases, made with natural ingredients and available in 3 trendy flavours. www.maggi.co.nz/maggimarketplace

NESCAFÉ is setting a new benchmark in premium instant coffee with the relaunch of NESCAFÉ Gold, introducing improved recipes and a fresh modern look across its range of jars and new-format refills.

Discover a richer premiumgrade instant coffee, now with barista style ground coffee across the entire range. Available in a spectrum of strengths from Smooth, finished with a layer of golden crema, to a bold Intense with deep coffee notes.

Available nationwide at all major retailers.

Contact your local Nestle representative.

FMCG BUSINESS - JUNE 2018

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ALLERGY-FRIENDLY FOODS Many shoppers choose to avoid gluten or dairy, either as part of a healthy diet, or for specific health reasons.

B

y providing a unique and affordable offering, The Coconut Collaborative continues to show growth ahead of the once niche category – and they have introduced dairy free coconut yoghurt to the mainstream consumer.

“Manufactured here in New Zealand, our dairy free yoghurts are loved by Kiwis everywhere, and have sold more units than any other NZ coconut yoghurt brand in the last 12 months*,” says Richard Myatt, Marketing Executive.

He explains: “As consumers become more involved with ‘free from’ products, either as a dietary requirement or just looking to try new and interesting flavours, our yoghurts provide a great tasting dairy alternative to meet their needs. Made with a blend of coconut cream and coconut water, not only do our creamy yoghurts taste great by 26

FMCG BUSINESS - JUNE 2018

themselves, but as they do not separate when heated our natural yoghurts can also be used in curries, marinades and even baking.

“So as well as providing a dairy free solution, we really want to show people that the versatility of the product can also provide a gateway to a dairy free lifestyle. We don’t think that people should be left

NOT ONLY ARE OUR YOGHURTS DAIRY FREE, BUT ALSO GLUTEN FREE, SOY FREE AND VEGAN.” RICHARD MYATT, MARKETING EXECUTIVE.

auntbettys.co.nz

WARM UP in 30 seconds Gluten Free

‘oh so good’ Gluten Free Steamy Puds No one really knew the question, but Aunt Betty’s steamy puds were the perfect answer to everything. Deliciously light and fluffy and steamed, just so.

Store in the pantry & ready after just 30 seconds in the microwave.

Now with a full Gluten Free offer, there is something for everyone!

[ health & wellness ]

AUNT BETTY’S ARE EXTENDING THEIR GLUTEN FREE RANGE OF STEAMED PUDDINGS TO ENSURE THERE IS SOMETHING FOR EVERYONE.” KYLIE JILLINGS, MARKETING MANAGER out when it comes to great tasting products so not only are our yoghurts dairy free, but also gluten free, soy free and vegan. The success of The Coconut Collaborative to date has led to the launch of our new 700g range, in Natural and Vanilla Bean, to reward loyal consumers with a larger value offering,” says Myatt. *IRI MarketEdge Data (06/05/18)

Aunt Betty’s Aunt Betty’s has been making yummy steamed puddings for over 20 years and they are a favourite in the kiwi pantry, says Kylie Jillings, Marketing Manager.

She says: “As the weather gets colder, there is nothing better than a warm pudding that takes just 30 seconds in the microwave to be ready.

Gluten Free as a segment continues to show growth, as consumers proactively take charge of their own health and wellbeing. Mintel reports that 13% of consumers choose to avoid gluten in their diet, either as part of a healthy diet, or for specific health reasons (July 2017). IRI values Gluten Free as a $76M segment, with reported growth at 9.4% YOY (IRI State of the Nation 2017).

“Aunt Betty’s began producing gluten free puddings just over two years ago, and they are showing positive growth YOY,” says Jillings.

Aunt Betty’s are extending their Gluten Free range of steamed puddings to ensure there is something for everyone. The Gluten Free range includes three flavours: Citrus Duo, Chocolate and their new variant, Caramel.

Did you know?

Coeliac disease is a permanent, autoimmune disorder that causes a reaction to gluten, which is found in wheat, barley, rye and oats. Coeliac disease is treated by a life-long gluten free diet.

For more information visit www.coeliac.org.nz 28

FMCG BUSINESS - JUNE 2018

coconutcollab.co.nz

Made with all the goodness of coconut milk, these thick and creamy dairy free yoghurts are every bit as tasty, we’re so much better suited.

NEW 700G YOGHURT TUBS

FREE FROM DAIRY, BUT NOT TEMPTATION.

DAIRY FREE

SOY FREE

GLUTEN FREE

[ profile ]

THE WHOLE MIX

Vegetable noodles win Outstanding New Product Award

S

peirs Foods are celebrating after their new range, THE WHOLE MIX Spiralised Vegetable Noodles, won the FMCG Business Outstanding New Product Award.

“We thought we’d done well to win a Gold and two Silver medals for our vegetable noodle products but we’re doubly excited to win this special award for the overall Outstanding New Product.

Winning this award is a great tribute to everyone at Speirs Foods, it’s been a real team effort to create the first fresh spiralised vegetable noodles in New Zealand and to get them ranged in supermarkets throughout the country”, says National Sales Manager Angela Thompson.

Judges loved the convenience of the vegetable noodles saying they were well made and delicious, making vegetables accessible and fun, even for kids.

The vegetable noodle range includes Zucchini, Butternut, Medley (Beetroot, Carrot, Zucchini) and Kumara. They’re a healthy alternative to pasta, or you can toss them in a salad or stir-fry and they’re a great option for those on a vegetarian or vegan diet.

There’s more than vegetable noodles in THE WHOLE MIX range with a winning mix of fresh food to go including Grab & Go salads with protein, side salads to enjoy on the side of a favourite meal and the Kiwi classic Potato ‘n Gravy ready to heat, eat and enjoy.

Angela Thompson (National Sales Manager), Belinda Bonnor (Marketing Manager), Ross Kane (General Manager) of Speirs Foods, Marton

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FMCG BUSINESS - JUNE 2018

The Grab & Go salads are ideal for lunch on the go and are different from many salads on the market as they have the protein already in the bowl providing consumers with a meal in one.

There’s a variant for everyone including Power (Ham), Sushi (Tuna), Asian (Chicken), Falafel (Falafel) and Super (Nuts & Seeds) offering two vegetarian options with protein.

Side salads are great on the side of a favourite meal and are available in twin or family packs with the range including Premium Slaw, Beetroot & Feta and Potato Aioli & Bacon.

Potato ‘n Gravy means shoppers can now enjoy this Kiwi classic at home in a single or double serve size tub and it has no artificial colours or flavours, you just heat it in the microwave and enjoy.

“THE WHOLE MIX picks up on the global trends of convenience, environmental awareness, flavours, health and protein. We aim to cater to timepoor individuals and families who share our values. Our food is fresh, authentic, made with care and we’re proud to be 100% Kiwi.

Thompson explains: “You can expect easy, fresh, and flavoursome food across the entire range, catering to all preferences and tastes – it’s all about good made easy.”

We’re really excited to bring our innovation to market, supported by a full-on communication campaign and intend to roll out more exciting products in the coming months, and there’ll be more NZ firsts amongst them!”, says Thompson.

[ in season ]

Best in season une is ‘soup season’ and consumers will be in the mood to buy winter vegetables such as pumpkin, potatoes and kumara.

These should always be displayed together in store.

Similarly, carrots, parsnips and swedes should be merchandised together.

Ohakune’s main crop is now available along with supplies from the lower South Island. Create a vibrant retail display of loose carrots to attract attention, but also offer pre-packed carrots close by so consumers can just grab a bag and go.

Kiwifruit and apples are still going strong. Harvest for apples finished in May and all varieties will now be in storage.

New Zealand citrus including lemons, grapefruit and mandarins will be in full swing, just as consumers are looking for a Vitamin C boost. New season navel oranges have an intense flavour and really ‘pop’ in comparison with their imported counterparts, so it’s worth providing samples in store to highlight their refreshing tangy taste.

One of the last sub-tropicals to come on stream is tamarillos. This is one fruit that is truly seasonal – there are no imports or shoulder season. They’re most prolific in June and July so celebrate their availability and create a feature display. Tamarillos make great preserves, jams, chutneys, relishes, sauces and marmalades, and can be used in both sweet and savoury dishes.

Pumpkins It’s important to stock a wide variety at this time of year including crown, butternuts, butterkin, buttercup squash and spaghetti squash. Always offer cut/wrapped portions of each variety, as well as whole, so consumers can see the internal colour and have confidence they’re mature for eating.

Storage/handling: Store at 12-14°C with an 85% relative humidity.

What to look for: Choose firm pumpkins and squash that have undamaged skin and feel heavy for their size. Mature pumpkins will be shiny or slightly slippery to the touch, while immature ones will be slightly sticky. Another indication is brown flecks on the stem – the more flecks, the more mature it is.

Availability: All year but consumer demand is highest in winter.

Parsnips Parsnip is a fantastic vegetable, but consumers often forget to buy them because they’re not merchandised appropriately. They’re a root vegetable belonging to the carrot family and have a delicate, sweet and slightly nutty flavour.

Storage/handling: Stock rotation is essential as parsnips tend to wilt more quickly than carrots. Stack them in straight or circular layers to create an attractive display.

Store at 0°C and puncture any large plastic bags to allow adequate air circulation to prevent condensation and premature decay from occurring.

What to look for: Smooth, firm parsnips, ideally 5-7cm in shoulder diameter and 19-25cm long. Avoid large coarse roots which can have woody or fibrous centres.

Availability: All year but main winter crop is available now.

Tamarillos This tart-tasting fruit has a beautiful texture and flavour and is wonderful to cook with – particularly pork dishes. Scoop the flesh out with a spoon and throw away the skin. Tamarillos are a great point of difference in store and excellent profitability can be achieved if they’re managed and displayed well.

Storage/handling: Rotate stock frequently.

Tamarillos can be refrigerated for up to two weeks and can be frozen (remove the skin first).

What to look for: Look for full colouration (red or golden) on the fruit body up to the calyx (stalk).

Signs that a tamarillo is fully ripe include a slight loosening of the calyx attachment to the fruit (under which an orange colour is eventually seen), a slight softening of the fruit, and a yellowing of the green stalk.

Availability: Supply is excellent from now until August.

TAMARILLOS ARE A GREAT POINT OF DIFFERENCE IN STORE AND EXCELLENT PROFITABILITY CAN BE ACHIEVED.”

United Fresh has over 27 years’ experience supporting and promoting the fresh produce industry in New Zealand and providing leadership on pan produce issues. For further information or to become a member of United Fresh, visit www.unitedfresh.co.nz FMCG BUSINESS - JUNE 2018

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[ good business ]

NZ creativity shines at Pride in Print Awards Amcor Flexibles Asia Pacific’s Christchurch plant has won the Supreme award as well as best packaging at the Pride In Print Awards in Auckland. The winning entry, which judges described as a “well-executed piece of Kiwi excellence,” was for Farrah’s Fajita Spice Mix. Now in its 25th year, the annual Pride In Print Awards is the premier awards event for the printing and graphic arts industry, and entries are judged by key printing experts and peers.

The Admark team is also celebrating success after adding six Gold medals to their collection at the Pride in Print Awards. These latest six medals bring their Pride in Print Gold medal total to 43, with 39 Highly Commended Awards to back them up.

Laurie Pilling, Admark’s Managing Director, says: “Every year, the judges tell us the quality of the entries gets better and better, so this reconfirms to me that I have a wonderful team who consistently go above and beyond to provide our clients with technically excellent, award-winning

work every day, and that makes me very proud.

“The gold medals were awarded for Burger King’s backlit signage, The Bean Machine (BP) vehicle wrap (pictured) and the Jeremy Clarkson B757-500 aircraft wrap on behalf of Tasman Air Cargo. We received a Highly Commended award for the Smurfs promotional material for BP.” Pilling adds: “Our success at Pride in Print followed on from an international award from the World Label Awards in March, where an inmould label we printed for Sistema was recognised as one of the best inmould labels in the world.”

Bag for Good programme at Countdown To celebrate its first ten stores phasing out single-use plastic carrier bags at checkouts, Countdown has launched its Bag for Good programme, where for $1 customers may never need to buy another reusable bag.

Any Countdown-branded black reusable bag that has seen the end of its playing days can simply be exchanged for a new one at Countdown supermarkets nationwide. Kiri Hannifin, Countdown’s General Manager Corporate Affairs, says the business wants to make it as easy and affordable as possible for customers to become single-use plastic bag free.

“Our first preference is that customers bring their own bag or box - we don’t mind.

If you get caught out, then know that for $1 you’re buying a reusable bag that you’ll never have to pay a cent for again,” says Hannifin.

“The New Zealand environment is precious and we’re keen to support our customers to make change in an easy and 32

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affordable way. Our focus is firmly set on encouraging customers away from single-use plastic where something is used once and then discarded. The much better outcome is to use something over and over again, then recycle it to be used again,” she says.

The first ten stores are leading the charge for the nationwide rollout that will see single use plastic bags removed from all 182 Countdown stores by the end of 2018. Once complete, 350 million plastic bags will be removed from circulation and the waste stream.

The ten stores have a range of reusable bags for customers to choose from if they forget their own bags. Hannifin says the company expects that bag options will change and evolve over time as customers adapt to the new way of shopping.

Both Countdown’s Bag for Good and emergency bag can be recycled in the designated Soft Plastics Recycling bins in Countdown supermarkets.

[ FGC ]

Beware of weird and wacky news

T

he newspaper headline was enough to get nutritionists wondering: “Fat enzyme breakthrough kept mouse thin on pizza and burgers diet”. Those of us with a questionable diet were wishful thinking that at last here was something that meant we could eat fast foods to our heart’s delight.

The story continued: “An obesity breakthrough appears to have been made by Danish researchers who say they’ve found a way to keep weight off while eating a pizza and burgers diet. Pizza chips and burgers can be consumed without gaining weight if a certain enzyme is reduced, new research has discovered.”

Surely one of the biggest breakthroughs in food technology in years. Or was it?

Alarm bells always ring for me when a story follows up an unequivocal headline with something like “appears to have been made”. It’s usually newspaper code for “everything you’ve just read could be completely wrong”.

Sure enough, the study wasn’t about a mouse staying thin after scoffing pizza and burgers. The researchers had tested mice with the enzyme along with control mice, who became obese on the same diet that “more or less corresponds to continuously eating burgers and pizza”.

In the fullness of time the finding could prove to have merit, but it’s not based on feeding mice pizza and burgers. That didn’t stop the NZ Herald writing a headline that would mislead. It seems to be a trend in these days of “click bait.”

Sadly, these sorts of “sciencey” half-truth reports happen regularly as writers believe they have to embellish science to make it interesting.

One of my favourites over the years was a story, in the same newspaper, proclaiming “A sweet a day helps kids grow up violent”, or worse still, “letting your children eat sweets could turn them into serial killers”.

It claimed researchers had found that children who ate sweets every day were more likely to be violent as adults. It was based on a study that showed nearly three-quarters of the participants who had convictions for violence in their early 30s had eaten sweets nearly every day during childhood, compared to 42% who were non-violent! Seriously? Nothing to do with poor parenting and a deprived upbringing?

This is a classic example of association research that overlooks one of the golden rules of research analysis – correlation is not causation.

It wasn’t so much the headline but that the story was run at all. It was so outlandish that it shouldn’t

have been in a publication that expects consumers to take it seriously. Perhaps in the “Weird and Wacky” section but not in the Wellbeing section alongside nutrition ideas and feijoa and lemon chutney recipes.

Sometimes I feel like a broken record on issues like this, but I make no apology: consumers should expect to be reliably informed when they read such articles, not have to put up with cut-and-paste regurgitation from dubious sources disguised as helpful and chosen just because it makes a good headline.

There are plenty of reputable places the media can source accurate material.

For example, the American Council of Science and Health - a non-profit advocacy organisation formed to publicly support evidence-based science and medicine. As it describes itself, “we were created to be the science alternative to ‘news’ that is often little more than hype based on exaggerated findings, and to help policymakers see past scaremongers, activist groups who have targeted GMOs, vaccines, conventional agriculture, nuclear power, natural gas, and ‘chemicals,’ while peddling health scares and fad diets”.

And they live up to that. They employ Ph.D’s and M.D’s supported by an impressive list of physicians and scientists who peer review their reports and participate in seminars and other educational activities. It’s simple, honest research published without fear or favour.

The media has a moral duty to ensure that wellbeing material they publish is accurate and research-based.

Katherine Rich Chief Executive NZ Food & Grocery Council www.fgc.org.nz

CONSUMERS SHOULD EXPECT TO BE RELIABLY INFORMED.”

FMCG BUSINESS - JUNE 2018

33

[ legal advice ]

Product safety standards for children’s toys

R

Vance Leach is a solicitor at Steindle Williams who specialises in litigation and dispute resolution. www.swlegal.co.nz

FAILURE TO COMPLY WITH THESE STANDARDS IS ILLEGAL AND CAN INCUR FINES OF UP TO $200,000.00.”

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ecently there has been an increase in prosecutions against retailers who import and sell children’s toys for not ensuring that these toys meet the New Zealand safety standards.

Product safety regulations set product safety standards that products must comply with. They describe how some products must be designed, made, packaged and tested. Some also describe warnings and instructions that must be included when some products are sold. The Fair Trading Act 1986 imposes a positive obligation on traders to ensure that their products meet these safety standards and failure to comply with these standards is illegal and can incur fines of up to $200,000.00.

If a product safety standard applies to products that are being sold, it is the responsibility of the trader to ensure that the product complies, and while defences are able to be raised to absolve or mitigate any penalties that are imposed by the Commerce Commission, the thresholds to successfully rely on one of these defences are intentionally set high.

Therefore you cannot assume the product meets a safety standard just because a supplier is offering to supply the product to you.

An example of this was seen recently where a company was successfully prosecuted by the Commerce Commission for selling a teddy bear which was found to present a choking hazard. The company tried to defend the charge by stating that they relied on information provided to them by their supplier, in that testing had been done overseas and

it met the New Zealand standard. This defence ultimately failed in Court as the Judge determined that a company cannot abdicate its responsibility and the Company failed to take reasonable precautions or exercise due diligence to ensure the New Zealand safety standards were met.

If an investigation by the Commerce Commission concludes there has been a breach of a safety standard, the Commerce Commission can take the following steps (depending on the severity of the breach): • Issue compliance advice letter – where there is a possible or likely breach of the Act, but not a serious breach.

• Issue a warning letter – where there is a likely breach of the Act, but not a serious breach.

• Enter into settlement – where there is a likely and serious breach of the Act, which the business acknowledges.

• Prosecute where there is a likely and serious breach of the Act. Given the penalties that can be imposed as well as the risk of prosecution in Court for breaches of safety standards and the Fair Trading Act you must be satisfied that the products you sell comply with any applicable product safety standard. If you have any doubts about the safety of a product, do not sell the product. You can ask the supplier to provide information and evidence of safety tests, such as certificates or you can also carry out safety tests yourself.

[ Q&A ]

PACKAGING DESIGN: FAILURE IS NOT AN OPTION A

fter working with FMCG brands in New Zealand and Australia for 25 years, Task by Kirk General Manager John Kapiniaris has seen it all. He shares his insights on how to avoid the biggest packaging pitfalls.

What is the impact for brands when new packaging designs don’t resonate with consumers?

Research shows 70% of purchasing decisions are made in store, with product packaging accounting for more than one third of the consumer’s decision-making process. Get it right and the rewards are plenty; but get it wrong and the fallout can be considerable.

Heinz is facing a fine of up to $1.1 million after being found guilty by the Federal Court of Australia of misleading health messaging on its Little Kids Shredz product packaging, not to mention the costs associated with pulling the product from sale after the initial complaint in 2016.

design is amplified on the supermarket shelf and will negatively impact shelf appeal and sales.

The easiest way to improve print quality is to involve design execution partners early in the master design stage so they can advise suitability for printing and suggest alternatives before designs are finalised. They will also recommend the most suitable printing method for the best results.

Consistency across a product range can be achieved by customising each artwork file to the print press it’s printed on. Every press prints differently. It’s important to use a technical designer who collects the unique print press specifications from each printer and builds every artwork file accordingly.

MANY BRANDS END UP SPENDING MORE ON PACKAGING THAN THEY NEED TO.”

When packaging goes wrong, what can brands do to minimise fallout?

Correcting mistakes must be swift in order to maintain market share, repair a damaged reputation and minimise time off the supermarket shelf.

Brands can ensure fast delivery of new packaging by fixing the issues that cause delays. Two of the most common issues are: 1. Suppliers don’t have the right technical resource for the fast turnarounds required to meet tight deadlines.

We recommend using a specialist design execution agency that has the necessary resources to speed up any step of the design-to-print process, from rollout to prepress to proofing.

2. Time wasted with endless rounds of changes needed to correct mistakes before printing.

Work with a specialist supplier that has the print knowledge and technical design skills to create artwork that is print ready and colour accurate the first time.

How do brands improve the quality and consistency of their packaging?

All too often, the quality of the finished printed packaging does not reflect the original brand vision. It is common to see colour inconsistencies across the packaging of a product range, particularly when multiple printers are used. Any small variation in colour or

How can brands reduce packaging costs and avoid budget blowouts?

Many brands end up spending more on packaging than they need to, money that could be better spent on marketing and promotional initiatives.

Inefficiencies in the design-to-print process rack up the costs. The more suppliers and touchpoints involved in getting a design printed, the greater the chance of costly duplication of steps and errors along the way, not to mention high agency fees to fix the mistakes.

Brands can halve the cost and time taken to get products onto the shelf just by having a single design execution supplier take responsibility for transforming brand designs into colour-accurate print-ready files.

John Kapiniaris is the ANZ General Manager of specialist design execution agency Task by Kirk. John has worked in the FMCG packaging and printing industry in Australasia for more than 25 years, using his experience, passion and drive to help many leading brands achieve excellence in packaging, while significantly reducing costs and optimising supply chain processes. www.

Task by Kirk General Manager John Kapiniaris taskbykirk.com.au FMCG BUSINESS - JUNE 2018

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OPTIMISING FRESH SEAFOOD SUPPLIES

I

n response to a growing demand for fresh seafood, Datacom and Foodstuffs have collaborated on a “boat to table” project to ensure that seafood supplies are fresher, more varied and more plentiful across Foodstuffs’ businesses including Pak’nSave, New World, Gilmours and large Four Square stores.

After the completion of the Agile transformation project led

by Datacom, Foodstuffs has experienced a huge leap of more than 13% in sales of fresh seafood over the next year and a range of fresh seafood is now also being supplied across Pak’nSave and New World stores in the South Island.

The project addressed challenges with supermarkets being unable to forecast demand, having to negotiate individually with local suppliers, and being limited to whatever was caught locally, which was particularly challenging in the South Island. For the first time, 36

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southern New World and Pak’nSave stores can now order fresh fish from around New Zealand, such as North Island snapper and Wellington gurnard, and all stores can forecast demand offering far more choice and security of supply than ever before.

While the demand for fresh fish is growing, supermarket sales had lagged behind traditional channels such as fishmongers. The new Datacom processing and ordering system introduced in mid-2017 means Foodstuffs can get fish into stores much faster, allowing shoppers to pick up the freshest fish at their supermarket without having to make another trip to the fish shop, as well as choose from a wider variety of species. This is now paying dividends.

We talked to Vernon Kay, Datacom NZ Commercial Head and David Stewart, GM Merchandise Foodstuffs North Island to find out more.

[ Q&A ] How is Datacom collaborating with Foodstuffs?

Kay explains: “Datacom and Foodstuffs North Island have worked together for more than 15 years, and the seafood Procure transformation project allowed us to have an even deeper, more complete collaboration.

“The whole Datacom development team spent time at Foodstuffs and a seafood processing plant, so we could better understand their needs first hand. The Foodstuffs project lead was an experienced fishmonger and “super user” of the existing system, and having her as a fulltime member of the project team meant we were directly able to understand their needs more fully. This Agile model also gave Foodstuffs full visibility throughout the project. They were able to test all the features and functionality as they were being developed, rather than waiting to see something at the end. It meant we were building something that more closely met their needs.”

Please tell us briefly how the seafood supply chain project works.

The new Procure system reviews past sales and stock availability to produce an accurate supply plan. Stores can forecast sales, review these in the system and place their orders, which are then collected by the central system and assessed against supply. More orders are automatically placed if necessary, or substitutes are offered if supplies aren’t sufficient.

Because the system is integrated with Foodstuffs’ processors, orders are sent direct to be cut and packed, except pre-packaged products like pots of mussels. Purchase orders, goods receipting, invoicing and ordering can all be handled through the single Procure system.

Can this model be applied to other sectors within the FMCG industry?

Kay says: “Working in an Agile way means money can be spent on the most pressing issues as they arise and on the enhancements or features that deliver the best business value. Priorities are constantly changing, and the flexible Agile process means we can change focus to new priorities throughout the project as they develop.

An Agile collaboration model can be applied to any industry, and was certainly a critical success factor for this project. It just requires a team that fully understands the customer’s business and has the technology to make it happen.

It’s great to see our solution genuinely helped Foodstuffs run this part of its business more efficiently and we’re looking forward to doing more projects like this.”

How are fresh seafood sales tracking in NZ supermarkets?

GM Merchandise David Stewart says: “Since working with Datacom to revamp our supply chain technology in 2017, fresh fish sales at Foodstuffs stores have leapt by almost 13% as we cater to the increasing demand for kaimoana.

“We’re surrounded by the sea and its bounty.

New Zealanders love their fresh fish and seafood for its nutritional benefits and its flavour. We’re seeing continual growth in seafood sales, while being mindful of our responsibility to catch only what we need.”

Has the fresh seafood offer changed for shoppers?

“The new ordering and processing system allows Foodstuffs access to a wider range of fish from across the country, which can be delivered to stores the very next day. Seafood lovers can now buy tarakihi and snapper from the top of the North Island and gurnard from Wellington just as easily as blue cod from the south, meaning Mainland shoppers will have a much harder decision on their hands when deciding what’s for dinner tonight.

Stewart says: “The team from Datacom worked with Foodstuffs staff, local customers and suppliers to transform how seafood is bought, processed and delivered around the country. Stores now order through a central system instead of negotiating individually with Foodstuffs’ network of sustainable fish suppliers. This gets fish from boat to table overnight, shaving a day off the old process and ensuring fish is the freshest possible.

It also allows stores to forecast demand for the first time, so supplies will always be plentiful for our customers.”

THE NEW ORDERING AND PROCESSING SYSTEM ALLOWS FOODSTUFFS ACCESS TO A WIDER RANGE OF FISH FROM ACROSS THE COUNTRY, WHICH CAN BE DELIVERED TO STORES THE VERY NEXT DAY.” FOODSTUFFS GM MERCHANDISE DAVID STEWART

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37

[ export ]

Innovation is paying off

I Catherine Beard is Executive Director of ExportNZ, which serves its members via regional offices throughout the country.

To find your nearest office go to www.exportnz.org.nz

caught up with Nic Wetere, CEO of Canary with our end users to identify exactly what they Enterprises Ltd, fresh off the plane from need. Our customer intimacy model means we Singapore where she had been attending the think like our customers do – e.g. forecasting Food & Hotel Asia Trade Show. for them, predicting when they’re going to run “It was an amazing experience – the buzz and out of stock. Things like that ensure they’re excitement of working with like-minded companies getting a full service, rather than simply being in the NZ Pavilion with NZTE, and seeing so sold a product.” many New Zealand companies doing amazingly One of their major segments is airlines, for innovative things. You wonder why you haven’t whom they make butter medallions. heard of them! It’s a great event for networking and “It’s pretty amazing when you actually stop showcasing,” says Wetere. and think about how our products literally end While you may have seen the Canary brand up all over the world!” says Wetere. clarified butter in New Zealand supermarkets, A lot of Canary’s hotel customers have their Canary’s products go beyond this to individual logos embossed onto the butter medallions, portions of butter medallions and rosettes. They and this USP is something they are working on were exporting from day with airlines too. “It’s a big one; now producing over focus for us to give customers 200,000 portions of butter a that level of customization so day to countries all over the we’re creating something they world, including their biggest can identify as their own. customers in Australia, Thailand “Our point of difference and the UAE. in our quality products As a food innovator and is our innovation and the WE WORK REALLY manufacturer of quality, New Zealand brand. Our CLOSELY WITH premium dairy products, medallions get delivered in Canary’s model is all about a carton, already on a line of OUR END USERS being in the niche market, paper. They’re then plated TO IDENTIFY premium product space. by the customer. A lot of our EXACTLY WHAT “We’ve been around 16 years, competitors’ products are and it all started with seeing in a plastic wrapper. By not THEY NEED.” an opportunity in the market packaging our butter this way, NIC WETERE, where we could deliver our customers can serve it premium butter products to how they choose, plus there’s CEO OF CANARY end consumers, while helping less waste, and more space ENTERPRISES LTD to reduce their cost and add from a shipping and storage value,” says Wetere. point of view.”

“It’s a pure New Zealand butter product so The company has India and Vietnam in their customers have full traceability, plus as a further sights next, as well as new blended innovations processor we can customize. We work really closely to meet customer price point needs.

Nic’s Top Tips • If you have a distribution model like us, it pays to really do your homework and ensure you’re matching yourself with like-minded people. The culture’s got to fit.

You can’t sell a product without the right people.

• Utilize NZTE’s in-market research to help you find the right person.

• Be flexible enough in your strategy that you can take up opportunities when they arise. We consider everything that comes our way.

• Get in front of your customers. Our sales team are out every 2-3 months meeting with distributers.

• Use your network for getting on-the-ground intelligence. We’re such a small community in the NZ food space, so share recommendations and utilize your contacts.

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FMCG BUSINESS - JUNE 2018

Hayley Horan NZ Trade Commissioner to Singapore and NZ Deputy Prime Minister Winston Peters with Nic Wetere, Derek Bartosh and Matt Mountfort of Canary Enterprises.

[ Buy NZ Made ]

‘Made in New Zealand’ Claims

F

ollowing recent talk in the media regarding ‘Made in New Zealand’ claims, now is a timely reminder to check your product labelling and marketing material to ensure any claims you are making are not misleading or deceptive. While the company in question was not associated with us at the Buy NZ Made Campaign, the best advice we can give anyone is to be honest and upfront about the origins of your products.

There’s no precise formula as to what constitutes ‘New Zealand made’ - the Commerce Commission states it is a question of fact and degree, and the relevant considerations vary depending on the nature of the product and what consumers may understand about it.

We often see claims of 100% New Zealand made, but what does this actually mean? Are you referring to a product or your brand? New Zealand does not have a set percentage system to determine if a product qualifies as New Zealand made. And if referring to your product range - are all your products indeed New Zealand made?

Many products contain key active ingredients which carry health benefits if they are from New Zealand. Consumers may assume these ingredients do in fact originate from New Zealand if the product is labelled ‘New Zealand Made’. Cases like this prove why a percentage system might not be the best method for determining country of origin given some ingredients might be considered ‘fillers’ and other ingredients are the reason why people are looking to consume the product.

Where claims are placed can be important too.

If you are making claims on the front of your website or the front of a brochure, which contains any products that don’t comply with your claim, be explicit about which products. Are your claims consistent? Having one true claim doesn’t compensate for having a false claim.

If you don’t believe your products meet criteria for New Zealand made, consider labelling with something more accurate. Assembled in New Zealand? Hand-poured in New Zealand? Roasted in New Zealand? This gives consumers a sense as to where a particular process has been undertaken even if it is not enough of a manufacturing process for your product to be labelled New Zealand made. This also prevents dilution of the value of ‘New Zealand made’.

There is a high premium on the New Zealand provenance, so let’s ensure our labelling is clear and accurate. Putting some thought into your country of origin claims and ensuring you are being careful will save potential headaches in the future. At the end of the day, if you can’t back up a claim, don’t say it at all.

The Buy NZ Made Campaign has created labelling guides*, approved by the Commerce Commission, to help you understand New Zealand Made claims. If you are unsure, we strongly suggest you contact a lawyer who is familiar with the Fair Trading Act or familiar with the requirements in the country where you are selling your product. *Source: https://buynz.org.nz/LabellingGuides/7402/

Anna Heyward Marketing Co-ordinator & Acting Executive Director www.buynz.org.nz

THERE IS A HIGH PREMIUM ON THE NEW ZEALAND PROVENANCE, SO LET’S ENSURE OUR LABELLING IS CLEAR AND ACCURATE.”

FMCG BUSINESS - JUNE 2018

39

New discoveries for retailers at Fine Food New Zealand

T

he country’s premier trade show for the food retail, delegates it’s an unsurpassed opportunity to see the very latest foodservice and hospitality industries provides plenty on offer, take advantage of special show deals, taste, try, learn, of compelling reasons to attend, especially for those experience and enjoy it all.” involved in food retail.

The trade-only event takes place at the ASB Showgrounds, Fine Food New Zealand takes place only once every Auckland on 24-26 June 2018. two years and 2018 promises to deliver a massive Exhibitors range from the well-established, household names, agenda of seminars, competitions, new product launches, stunning through to startups looking to establish their brands for the first time innovation showcase, interactive demonstrations, targeted show in local and international markets. features, and much more.

Appleby Farms has just introduced a premium ice cream made It is ‘the’ place where a multitude of from its own special A2 cows and uniquely companies supplying the retail sector show off controls the whole process from “cow to their goods and services, over the course of a cone”. Matakana Superfoods is showcasing its three-day trade event. necta-branded Maple Water made from maple Event Manager Lorraine Smith says a third tree sap; Food International has created and of the 285 exhibitors confirmed for this year’s patented a new variety of cheese called Fecotta show (to date) are in food retail. “We’re thrilled (a combination of feta and ricotta); The Good THERE’S NO BETTER with the numbers, with more than half the total Oil is showing South Island grown and coldPLACE TO FULLY returning to the show this year from 2016 and pressed rapeseed oil; and Bernie’s Bakery HQ is APPRECIATE THE 160 new exhibitors placing their confidence in launching artisan preservative-free loaves.

Fine Food New Zealand.

Katherine Rich, CEO of the Food and RETAIL AND GROCERY The bottom line is - everyone who’s anyone Grocery Council, says Fine Food New Zealand INDUSTRIES.” in food retail, foodservice and hospitality will provides a unique opportunity to experience be there. This translates to the best platform KATHERINE RICH, CEO the diversity of products, depth of innovation for exhibitors to meet key decision-makers, and resourcefulness of Kiwi food producers OF THE FOOD AND launch new products, network and sell to top and suppliers. “There’s no better place to fully GROCERY COUNCIL buyers and leading industry players. For trade appreciate the retail and grocery industries. The 40

FMCG BUSINESS - JUNE 2018

[ events ]

Events 2018 impressive range of goods and services which will be on display is testament to the broad capabilities of a nation with a long history of food and beverage production.”

Countdown’s Merchandise Manager, Nikhil Sawant says the retailer will be at the show to deliver a seminar on a “Slice of Supermarket Life”. “It’s a good opportunity for Countdown to meet our supplier partners and see all the new innovative products they have to offer.”

With increased consumer focus on health and wellbeing, many companies are taking the opportunity presented by Fine Food New Zealand to highlight new products. Among them are Tauranga’s Good Buzz Beverage Co, which recently introduced a new ‘good-for-your-gut’ Apple Cinnamon Kombucha. Justine’s Cookies are bringing to market protein-rich biscuits ‘with a strong emphasis on guilt-free indulgence’, a 4.5 Star Health Rating, they are Coeliac Australia and New Zealand trademarked.

Kaiaarahi Business Development is pleased to introduce its Kaitahi Frozen Superfood Smoothy Drops. Their range of easy-to-use, nutritious and delicious superfood products include traditional Maori ingredients such as kumara, puha and kawakawa, made by Ringawera (Marae cooks) familiar with the old ways of doing things. WaHiki recently launched the world’s first vegan, certified gluten free, dairy free coconut turmeric latte ice cream flavour, which includes curcumin, black pepper, cinnamon and banana puree.

Trade visitors can also look out for Solomon’s Gold Healthy Chocolate Bars, locally made in Mount Maunganui from a single origin bean, plus a range of cocktail-inspired flavours from Soul Beverages, award-winning Tamarillo Vinaigrette Dressing and Tamarillo Relish and so much more.

Fine Food New Zealand is a trade-only event.

Attendance is free for trade visitors if you register before 23 June 2018. For more information or to register, visit https://www.finefoodnz.co.nz/

15

JUNE

AUGUST

24-26 FINE FOOD NZ ASB Showgrounds Auckland, NZ www.finefoodnz.co.nz

15-16 C&I EXPO Melbourne Convention & Exhibition Centre Melbourne, Australia https://www.candiexpo.com.au/

24-26 TOP SHELF Trade Liquor Expo ASB Showgrounds Auckland, NZ https://www.finefoodnz.co.nz/ whats-on/auckland-2018/zones/ top-shelf-boutique-drinksfestival/

JULY 26-29 THE FOOD SHOW ASB Showgrounds Auckland, NZ www.foodshow.co.nz 31 NZ BAKELS SUPREME PIE AWARDS Auckland, NZ http://www.nzbakels.co.nz/ pie_awards.cfm

15

SEPTEMBER 18-20 FOODTECH PACKTECH ASB Showgrounds Auckland, New Zealand www.foodtechpacktech.co.nz

OCTOBER 6-7 THE CHOCOLATE & COFFEE SHOW The Cloud Auckland, NZ https://chocolatecoffeeshow. co.nz 17 NZ FOOD AWARDS Powered by Massey University Auckland, NZ www.foodawards.co.nz.

Visit the websites and contact the event organisers for further details and updates.

To have your event listed in FMCG Business email: trubanowski@intermedianz.co.nz.

FMCG BUSINESS - JUNE 2018

41

1 September 2018

NeW ZEALAND RoomS, SkY CITY • 6.30PM - 1AM

[ social sphere ]

Out & About

Actress Julianne Moore at the Cannes Film Festival, where sponsor L’Oréal Paris showed their ‘Worth It Show’ for the first time – a screening full of cinema, beauty and exclusive content.

t Ultimate Sandwich At New Zealand’s firs Chef Judge Michael ity ebr Cel Competition, Catherine ner win the h Meredith wit up: Kate Richards, Milford and runners elle Icaro.

Bri DiMattina, and Raz

At the NZ Pride In Print Awards: Guy Phillips, Dilanka Attale (Apprentice of the Year) and Andrew Thomson from Kiwi Labels.

SNAP & WIN!

Graham Gillespie from St John with Justin Smith from Foodstuffs South Island Community Trust, which has donated over $444,000 to local community projects last year.

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 the draw to win a Moccona prize pack worth $75, including a Peter Alexanderdesigned Floral Garden Moccona jar, a mug and $40 Peter Alexander voucher. Moccona has partnered with sleepwear designer Peter Alexander to create four stylish limited edition designs for its iconic 200g Classic jars.

Just email your high res image with a caption to trubanowski@intermedianz.co.nz FMCG BUSINESS - JUNE 2018

43

www.theshout.co.nz June 2018

The Ultimate Natural German Ice Wine

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DOWNLOAD OUR GIESEN GROUP iOS APP Key features include an interactive 3D map of Marlborough’s Wairau Valley, stunning drone footage of our vineyards and tasting notes at your fingertips.

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[ editorial ]

Into the light (and dark)

CONTENTS June 2018 4

Industry news and insights

7 New on Shelf This month’s exciting new product launches 8 Kiwi brews set gold standard at New World Beer & Cider Awards The results from this year’s judging 10 If you only knew the power of the dark side Neil Miller delves into dark beer 12 Seeing the light Q&A with Dr David Jordan, viticultural scientist and manager of the NZ Lighter Wines programme

The Shout Editor Charlotte Cowan

IT’S NO secret that we Kiwis enjoy a good drop but in today’s society, we’re moving our focus away from indulgence and towards health and moderation. While it’s true we’re happy to sip on something a little lower in alcohol if it means it contributes to a healthier lifestyle, we’re definitely not happy to compromise on taste. The NZ Lighter Wines initiative is a seven-year programme designed to position New Zealand as number one in the world for high-quality, lower alcohol and lower calorie wines. We chatted to Dr David Jordan, viticultural scientist and manager of the NZ Lighter Wines programme, on pg 12 to learn more about the challenges and benefits of producing lower alcohol wine. Plus, we share some de-light-ful drops on pg 13.

But if going light just isn’t your thing, beer writer Neil Miller is delving into the dark side of beer this month, taking a look at the chocolately, shellfishy, oatmealy Stouts, Porters and Ales that will put hairs on your chest (so to speak) on pgs 10-11. Plus, don’t forget to check out the winners of this year’s New World Beer & Cider Awards on pg 8.

For more from The Shout NZ make sure you follow and like our Instagram and Facebook pages @TheShoutNZ and head to our brand new website www.theshout.co.nz to sign up to our dedicated fortnightly eNewsletter.

‘Til next month!

13 A de-light-ful drop Take your pick from these delicious lower-alcohol wines

10 14

Pinot Noir: Your nose knows Tasting notes from Cameron Douglas MS

17 Meet the winemaker Introducing some of New Zealand’s winemaking experts

Editor’s picks Seedlip For those looking for a non-alcoholic option aside from lemon, lime and bitters (eye roll), then this is the spirit for you. Seedlip ’s Spice 94 and Garden 108 are alcohol-free, sugar-free and sweetener-free and are the perfect thing to drink when you’re not drinking. For more fabulous new products hitting the shelves as we speak, head to pg 7.

Mon Cheval La Char Waipara Valley Pinot Noir 2010 Only produced in top vintages, this North Canterbury Pinot Noir is dark, deep and complex.

With a bouquet of dark berry, mushroom and cured meat and flavours of ripe berry and plum fruit, this Pinot Noir scored 95 points from Cameron Douglas MS this month. For more Pinot Noir tasting notes, see pgs 14-16.

The Doctors’ Marlborough Rosé 2017 Recently chosen to be stocked by UK retail giant Marks & Spencer, this Marlborough Rosé from winemaker John Forrest is lighter in alcohol but packed with delicious red strawberry and ripe cherry flavour. For more on NZ Lighter Wine, visit pages 12-13.

MANAGING DIRECTOR-PUBLISHER Dale Spencer dspencer@intermedianz.co.nz PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136

EDITOR Charlotte Cowan ccowan@intermedianz.co.nz ph: 021 774 080 SALES MANAGER Sam Wood swood@intermedianz.co.nz ph: 021 256 6351

FMCG BUSINESS: THE SHOUT - JUNE 2018

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[ news] [ sponsored news ]

[ news ]

Yalumba Winesmiths releases newlook casks

The search is on for new wine champions

YALUMBA WINESMITHS has released new-look wine casks. Having first produced wine casks in 1984, Yalumba now provides the widest selection of vintagespecific vartietal wine in two-litre casks. With 15 varietals available, the selection includes Riesling, Sauvignon Blanc, Merlot and Shiraz.

One hundred percent vegan, Yalumba Winesmiths casks are also eco-friendly and made from 75% recycled materials.

“At Yalumba we are committed to sustainable practices and helping nature with the belief that the healthier and more biodiverse the vineyards are, the better the wines will be,” says Yalumba Winesmiths. “Minimising human and chemical intervention ensures a balanced and healthy environment for our grapes to grow.”

For more information, visit www.yalumbawinesmiths.com

ENTRIES ARE now open for the 2018 New World Wine Awards.

Now in its 16th year, the awards are judged using the internationallyrecognised 100-point system and the Top 50 medal winners will be distributed nationwide throughout 135 New World stores.

Jim Harré will return for his 11th year as the Chair of Judges, overseeing a 16-strong panel which includes international judge Tan Yin Hsien - Master of Wine, wine educator and owner of Singapore-based wine school, The Taberna Wine Academy.

Harré says the integrity and value of the New World Wine Awards is a winning combination that grabs the attention of winemakers and wine-lovers alike.

“It gives medal-winning wines a real advantage in-store, and shoppers the invitation to try new brands and varietals with confidence,” he says.

To be eligible, entries must retail for $25.00 or less and there must be at least 5,000 bottles (3,000 for niche varietals) available to meet consumer demand across the country.

Entries close Friday 22 June. For more information, visit www. newworld.co.nz/wine-and-beer/2018-wine-awards-competition.

[ sponsored news ]

Blue Nun EISWEIN arrives in NZ BLUE NUN has announced the release of EISWEIN, a natural German Ice Wine.

According to German law, only grapes that are being picked at -7 °C or colder can be qualified for Ice Wine making.

The sugars in the grape do not freeze, but the water does, allowing a more concentrated grape must to be pressed from the frozen grapes, resulting in a smaller amount of more concentrated, naturally very sweet wine.

Blue Nun EISWEIN shows sweet, rich peach fruit with a fine apple palate and some lemon notes.

“We are proud to introduce this top-quality German Eiswein in limited production from one of the best Ice Wine makers in the world,” says Q-Liquid Director, Stas Valentinovitch. “We are looking forward to this unique product conquering the hearts of New Zealanders and bringing the joy to everyone!”

Blue Nun was created in 1921 by H. Sichel Söhne and is one of the world’s oldest German wine brands. The brand was taken over by the Langguth Family in 1996.

Blue Nun EISWEIN is available from Q-Liquid Ltd. For more information or to order, phone 09 636 7731 or visit www.qll.co.nz

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[ event news ]

The New Zealand Cider Festival is back!

Returning for its third consecutive year, the Kiwi festival celebrating all things cider is happening in Nelson this November.

AFTER A successful sold-out event in 2017, The New Zealand Cider Festival is back for its third consecutive year in New Zealand’s Cider capital, Nelson.

Taking place on November 3rd at Founders Heritage Park, the festival will coincide with the NZ Cider Awards on November 2nd, but this year will also include ‘fringe’ events from October 31st through to November 4th. These events include cider cocktail making, sensory tasting sessions and informative tours and talks.

Another new addition to the 2018 festival is Gabe ‘The Ciderologist’ Cook – global consultant, writer and teacher on everything cider related – who will also join in on the fringe events and awards.

“Cider is undergoing a global renaissance, but it’s not being driven by markets with old, established cultures, like the UK or France. It is

being driven by ‘New World’ nations, such as the USA, Australia and, of course, New Zealand,” says Cook. “Although lacking a longstanding cider heritage and tradition, New Zealand more than makes up for this with innovation, expert wine making and brewing skill and some good old Kiwi entrepreneurialism. As a result, some of the most exciting, clever and tasty ciders in the world are being produced right here in Aotearoa.”

Cider popularity in New Zealand has doubled over the last five to six years, with more than one in four consumers now including cider in their shopping. Nelson – the Kiwi cider capital - is currently home to around 10 cideries that produce more than 60% of the country’s cider and is New Zealand’s second largest apple producing region.

The New Zealand Cider Festival will include top New Zealand cider makers such as Old Mout Cider, The Sprig and Fern Brewery, McCashins and the 2017 winners of ‘The World’s Best Cider’, Zeffer Cider Co. Plus an exciting line-up of entertainment, celebrity speakers and kids’ activities.

Tickets for The New Zealand Cider Festival 2018 are on sale now.

For more information, visit www.nzciderfestival.com

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[ industry insights ]

Women in Wine NZ

Under the influence THE MARKETING dilemma every liquor brand faces is to find a point of difference, whether it be in flavour, bottle design, name, marketing or positioning.

This Baijiu aisle at Hema Supermarket (a high-tech Alibaba subsidiary) in Shanghai is a perfect example of a wall of fairly standard red and goldness for this liquor category.

If you don’t know Baijiu, it is a clear spirit distilled from fermented sorghum or sometimes rice, wheat or barley. It is 52% ABV and not to be messed with.

It is also the most widely consumed liquor on the planet with more than five billion litres sold per annum and is China’s preferred tipple by far.

Further investigation in the aisle brought up a series of small bottles with actual people’s faces on them, we needed to know why.

Each of the women featured on the bottles are KOLs (Key Opinion Leaders or what we would call Influencers) who, in China, have followings in the many millions and can have some serious impact when it comes to moulding the minds of their fans.

For many smaller or unknown brands in the liquor space and beyond, traditional advertising is out of financial reach, so high cost options like television or outdoor marketing are replaced by online, social and the extensive use of KOLs. This the first example we have seen of a brand taking their KOL associations into retail and making the most of their marketing partnership outside social media.

The Shout NZ Publisher, Dale Spencer, recently joined a New Zealand delegation to Alibaba HQ in Hangzhou, China.

FOR MORE INDUSTRY NEWS FOLLOW US ON 6

FMCG BUSINESS: THE SHOUT - JUNE 2018

CONNECT. INFORM. CHANGE. There are many capable, commercially astute women in the wine industry. Women, in fact, account for 46% of the work force.

So, it was extremely confronting when not a single woman put her name forward for consideration during the 2016 New Zealand Winegrowers Nicky Grandorge Board election.

Women in Wine National This prompted New Coordinator Zealand Winegrowers to consider how to better promote and facilitate the participation and success of women within the wine industry.

To this end, last year New Zealand Winegrowers launched the Women in Wine NZ initiative. The objectives are to: Connect: Providing opportunities for women in the New Zealand wine industry to create valuable networks, share successes and ideas.

Inform: Providing valuable information and resources to support and advance the careers of women in the wine industry.

Change: Encouraging wine industry commitment to the support and advancement of women’s careers.

Diversity strengthens the industry and benefits all members.

A national committee has been established and is working on national initiatives as well as supporting the regions, who are running local Women in Wine events to encourage networking and upskilling.

A pilot WiW national mentoring programme is to be launched in June 2018 which will provide the opportunity for one person from each of the New Zealand wine producing regions to be mentored by an experienced wine industry professional. The mentor is acting on a voluntary basis and once the pilot scheme is completed the programme will be launched in early 2019, with the aim of growing the number of participants each year.

Women in Wine NZ is very much inclusive, and both men and women are invited to events and to participate in celebrating and promoting diversity within the workforce.

The next national Women in Wine event will be at the wine industry’s annual conference, the Romeo Bragato Conference, in August.

CHECK OUT THESHOUT.CO.NZ

[ new releases ]

NEW ON SHELF

This month’s exciting new product releases.

BlackSpot Rum

Sprig & Fern

Seedlip - the world’s first distilled non-alcoholic spirits - has provided a sophisticated alcohol alternative like no other.

Blended and bottled in England, Seedlip boasts zero calories, is sugarfree, sweetener-free and artificial flavour-free. It is now served in more than 100 Michelin-starred restaurants and some of the world’s best cocktail bars, creating the perfect solution for what to drink when you’re not drinking.

Available in two varieties – Garden 108 and Spice 94 – Seedlip is to be served with tonic or as the base for a martini or sour style non-alcoholic cocktails.

RRP $64.99 www.cookandnelson.com

A premium, blended three pot and column still Jamaican rum, BlackSpot (40% ABV) is fermented and distilled from molasses and barrel aged in oak to create a smooth taste, with a full-bodied bouquet and an amber glow. Enjoy tropical aromas on the nose, spicy fruitcake with a dusting of nutmeg, banana, toffee, coffee, vanilla and coconut with some burnt orange peel taste and a slight leather and unlit cigar finish.

RRP $59.00 Contact (027) 263 7400

From the home of Craft & Beer, Sprig & Fern Brewery offers a new range of glass bottled products to delight the taste buds.

Whether you are the Bold & Magnificent ‘Red IPA’ or the Bold & Bountiful ‘Tasman Reserve’, there is something in the new range for every craft beer lover. Now available in 500ml glass and 330ml six packs.

RRP $8.99-$9.99 Contact sales@ sprigandfern.co.nz or (03) 544 8675

Six Barrel Soda Co. Classic Tonic Syrup

Angostura 7 Year Old Rum

Monteith’s Fresh Hop Ale

No more flat tonic. Six Barrel Soda Co.’s Classic Tonic syrup makes a clean and zesty tonic for mixing with your favourite gin, or drinking as a dry, bittered soda. Not overly sweet, it’s made using fair-trade organic cane sugar, lemon juice, lemongrass and zest. Each 500ml bottle makes 15 drinks, so it takes up less space and there is less rubbish, plus you’ll never have a half-full bottle of flat tonic.

Choice!

RRP $16.50 www.sixbarrelsoda.co Contact tegan@sixbarrelsoda.co or (022) 077 9553

Aged for a minimum of seven years in ‘once used’ bourbon casks, Angostura 7 Year Old Rum (40% ABV) is packed with mouth-watering flavours that include maple, chocolate, honey and toffee. It can be enjoyed neat as a sipping rum, or over ice, or as a contemporary take on a Manhattan or Old Fashioned.

RRP $69.99 Contact orders@ federalmerchants. co.nz or (09) 578 1823

This limited release brew uses fresh-picked, lupulindrenched, un-kilned, wholecones from Motueka to deliver a hop-tropical punch of grapefruit, passionfruit and resinous pine. As its name suggests, fresh hop brews use the freshest cones from the fields, typically within 48 hours of harvest to retain the full rich fresh hop flavour.

Available in a 330ml bottle 4-Pack.

RRP $14.99 www.monteiths.co.nz

Seedlip

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[ awards ]

KIWI BREWS SET GOLD STANDARD AT NEW WORLD BEER & CIDER AWARDS All but one of the 12 categories in this year’s awards were taken out by New Zealand brewers and cider makers.

NEW ZEALAND brewers and cider makers have set the gold standard at the 2018 New World Beer & Cider Awards, taking all but one of the 12 Champion trophies available to hundreds of local and international entries.

In an impressive double-header result, New Zealand craft companies Parrotdog and Zeffer won a third of the Champion titles between them, taking home two trophies each.

“Parrotdog now wears the coveted IPA crown, retains their Pilsner trophy from 2017 and added a third Gold medal to boot,” says Chair of Independent judges, Michael Donaldson. “While Zeffer won Champion in both cider categories – a competition first.”

Other Champions in the golden dozen include well-known names in the Kiwi craft beer scene, as well as newcomer Fortune Favours. A further nine New Zealand beers and ciders were awarded Gold medals. All the Champion and Gold medal winners will be on sale in New World stores nationwide for a four-week period throughout June.

From beer described as “sunshine in a glass” to ciders praised for “brilliant execution”, Donaldson says this year’s winners offer a great range to explore.

“There are perfect examples of the classics, like Hop Federation’s Lager, or you can test your palate on something a bit different, such as 8 Wired’s Cucumber Hippy.

Chair of Judges, Michael Donaldson

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“The rise of more exotic beer styles, like Deep Creek’s Steam Funk Gose – a salted, sour beer that was nearly lost to the world behind the Berlin Wall - and an increasing number of traditional-style dry ciders is also great news for consumers.

“Across the board, the diversity of styles means there’s something for everyone among the Gold medal winners,” says Donaldson.

With winners hailing from Kerikeri in the Far North, to Queenstown in the deep south and regions in between, he says the results are a sign of New Zealand’s maturing beer and cider industry.

“The fact that Kainui, a relatively unknown, small farmhouse brewery in Northland, can deliver beers of international standard is a testament to the health of the local industry and our homegrown brewing talents.”

Donaldson also noted that brewers and cider makers are becoming increasingly skillful at packing flavour into lower-alcohol products, with 12 of the 21 Gold medal beers and ciders being under 5% ABV. Steve Anderson, Managing Director, Foodstuffs (NZ) Ltd, says New World is delighted to support brewers and cider makers through the only New Zealand awards programme to offer an instant boost in sales and brand visibility.

“With winning breweries spread across the North and South Islands, this is a lucrative opportunity to get their name on the map and their product to the top of shopping lists across the country,” he says.

More than 90 beer and cider makers from New Zealand and overseas entered 584 products into the 2018 New World Beer & Cider Awards. The entries were blindjudged by a panel of 16 independent expert judges using a collaborative method based on technical excellence, balance, mouthfeel, and most importantly, drinkability.

For a full list of winners, head to www.newworld.co.nz/goodstuff

The 2018 New World Beer & Cider Champions Lager Hop Federation Lager – Nelson Pilsner Parrotdog Pandemonium – Wellington Pale Ale Sawmill eXtra Pale Ale – Auckland IPA Parrotdog Forget-Me-Not – Wellington British-style Ale Hertog Jan Grand Prestige – Netherlands European-style Ale Deep Creek Steam Funk Gose – Auckland American-style Ale Fortune Favours The Oregonian All American Amber - Wellington Stout, Porter & Black Beer Wigram Ace Smokey Porter – Christchurch Wheat & Other Grain Beer Altitude Persistent High Hefe – Queenstown Specialty, Experimental 8 Wired Cucumber Hippy – Auckland Apple & Pear Cider Zeffer Crisp Apple Cider – Hawke’s Bay Fruit & Flavoured Cider Zeffer Two Point Five Cider – Hawke’s Bay

[ category insights ]

THE DRINK OF A NEW GENERATION Geoff Smith, Director, Client Development, and Carly Holloway, Manager, Analytics Nielsen NZ explore the rise of craft beer in New Zealand.

OUR RECENT hot summer has sparked a rise in sales for both beer and wine in New Zealand. Over the 16 weeks to 25 February 2018, beer generated almost $379.3 million in sales across supermarkets and liquor stores - an increase of 6.3% ($21.3 million) on last summer. In the same period, wine recorded an additional $5.2 million, bringing the total category value to $354.3 million (up 1.5% versus previous year).

Festive Kiwis spent big in the lead up to Christmas and the New Year, with $123.9 million in beer sales and $36.7 million in wine sales generated in the four weeks to 31 December 2017.

Craft beer was the main growth driver for beer this summer, with these ‘hipster’ brands becoming increasingly popular among New Zealanders. Almost half a million Kiwis now call craft beer their preferred drink - an increase of 18% in the last year.

Across supermarkets and liquor stores, premium beers (including premium craft, regular and sub-premium) generated sales amounting to $243.1 million over summer with a total dollar growth of 8.7%. Among premium beers, craft beer was the shining star, contributing more than a quarter of total beer sales and recording the fastest dollar growth rate compared to last year. In the summer period, craft beer was valued at $59.9 million across both supermarkets and liquor stores, an increase of 10.8% or $5.7 Geoff Smith, Director, million dollars compared to the same Client Development, period a year ago.

Nielsen NZ

The craft beer drinkers Understanding the craft beer enthusiast is vital for both new and established brewers alike. Almost half of these drinkers are in their twenties or thirties and more than a third are millennials. Craft drinkers have a higher than average personal income and tend to be male (almost two-thirds).

The majority live in major metropolitan areas.

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IF YOU ONLY KNEW THE POWER OF THE DARK SIDE The weather has turned decidedly wintery and many beer drinkers are now turning back to dark, rich and warming beers. Beer writer Neil Miller explains the appeal, busts some myths, and suggests that these dark beers can also make a valuable contribution in the kitchen.

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

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I RUN a lot of beer tastings and a surprising number of people attending have absolutely no idea how beer get its dark colour. A worrying number of them think that artificial colour – basically food dye - is simply added at some specified point in the brewing process to create instant dark beer. To be fair, that was sometimes what happened but the practice has thankfully largely faded away.

The vast majority of breweries produce dark beers properly through the judicious use of specialty malts. These are grains of barley which have begun germinating and then are roasted. This delicate process produces malt which can range in colour from very pale to amber to brown to pitch black. Basically, the longer you cook something, the more colour is imparted right up until it burns. Consequently, dark beers use darker, more roasted malts to impart colour, and add a range

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of flavours and aromas often including coffee, chocolate and cocoa.

Broadly speaking, dark beers include Stouts most famously Guinness and including Emerson’s Cellar Reserve Tribulation Imperial Stout; Porters - including the Emerson’s London Porter which launched that famous brewery; Dark Ales – such as Renaissance Stonecutter which is one of the most complicated and satisfying brews in the land; and Dark Lagers - including Monteith’s Black and Mac’s Black Mac. For me, Monteith’s Black remains the highlight of their range.

Other notable Kiwi craft dark beers include Three Boys Oyster Stout (made with actual Bluff oysters), Invercargill Pitch Black Stout, Garage Project Aro Noir, Kereru For Great Justice Coconut Porter (which does feature coconut charred in a pizza oven), Harrington’s Wobbly Boot Porter, and Sawmill Baltic Porter which took out the trophy at

[ beer feature ]

Mac’s Black Mac Porter

Emerson’s Cellar Reserve Tribulation Imperial Stout

the 2017 New Zealand Beer Awards.

The growing popularity of dark beers, particularly at this time of the year, is evidenced by the recent launch of Steinlager Black, a jet-black lager in a jet-black bottle.

There are two prevalent myths about dark beers which need to be busted.

1. It is just a winter drink.

Invercargill Brewery is probably the only local brewery where their Stout is consistently the best seller. Head Brewer Steve Nally noted that Stout started out as a blue collar, all-day, everyday beer. “I have no idea why people would think that it was only for winter,” he said. Nigeria, a notably hot country, is one of the highest

The flavours in dark beer can include chocolate and cocoa

consumers of Guinness globally, while Singapore and Sri Lanka both have popular local dark beers.

2. Women do not like dark beer.

I see the myth that female drinkers do not enjoy dark beer busted at virtually every beer tasting, and it often includes the explanation: “I do not drink a lot of beer usually, but I really like this one”. That it is because dark beers do not taste like the more common dry lagers or hoppy pale ales. The flavours can include chocolate, stonefruit, coffee, cocoa, oatmeal, oak, vanilla and whisky. It can also include shellfish as both Emerson’s and Three Boys make molluscbased dark beers. Rather than tasting salty, the shellfish actually make the beers sweeter in much the same way that salt works with caramel or chocolate.

Dark beers tend to be smooth, luscious and silky in the glass.

There is often a depth of flavour not found in those crisper, drier lagers or fruity, bitter pale ales. These dark beers are not my go-to brews for quaffing while watching the rugby or professional wrestling, but they have pride of place in my kitchen as both an accompaniment and an ingredient.

THE FLAVOURS OF DARK BEERS CAN INCLUDE CHOCOLATE, STONEFRUIT, COFFEE, COCOA, OATMEAL, OAK, VANILLA AND WHISKY. IT CAN ALSO INCLUDE SHELLFISH.”

Dark beer in the kitchen: Mussels with fennel, leek and dark ale

Steinlager Black

Paul Mercurio was a famous Australian dancer, actor and is now a noted chef with a particular love for beer. In his book Cooking with Beer, he puts his spin on mussels and beer. This dish is traditionally done with wheat beer but he suggests sautéing leek and fennel, then adding a dark beer and mussels. Cover the pot, shake a few times, and cook till the mussels open (usually about five minutes).

He adds chopped tomatoes to finish but I prefer it straight up. The ideal accompanists are Sawmill Baltic Porter, crusty bread and a good fire.

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[ Q&A ]

SEEING THE LIGHT

With a global shift towards moderation and health and wellbeing, the lighter wines category has become a focus of many New Zealand winemakers.

We learn more about choosing the lighter option from Dr David Jordan, viticultural scientist and manager of the NZ Lighter Wines programme.

What defines a ‘lighter’ wine?

In most countries, ‘wine’ is defined as a beverage (typically derived from grapes) with an ABV from 8.5% to 15%. In our programme – NZ Lighter Wines – we Dr David Jordan define ‘lighter wine’ as a wine with less than 10% but more than 8.5% ABV. Forrest Estate Vineyard

Can you tell us a bit about the NZ Lighter Wines programme?

NZ Lighter Wines is a seven-year research and development programme led by New Zealand Winegrowers and co-funded under the Ministry for Primary Industries’ Primary Growth Partnership (PGP).

The largest research and development initiative ever undertaken by the New Zealand wine industry, NZ Lighter Wines is focused on the natural production of lighter in alcohol wines. The challenge is not simply to produce lighter in alcohol wines that are high quality, but to have them naturally lower in alcohol content without compromising what New Zealand is famous for – full-flavoured, varietally-expressive, premium wines.

The $17-million programme began in 2014 and is designed to position New Zealand as number one in the world for premium quality, naturally lighter in alcohol wines.

The programme focuses on all aspects of lighter in alcohol wines - covering everything from sustainable vineyard and winemaking practices, to sensory assessment, to market access aimed at driving export growth.

Why is there a growing global demand for wines that are lower in alcohol?

This is a moderation-driven category. Part of the increasing popularity of lighter wines can be attributed to the wellness and moderation trend that is at the forefront of many consumer choices. As people place 12

FMCG BUSINESS: THE SHOUT - JUNE 2018

more emphasis on their health and wellbeing, lighter wines have a growing fan base both internationally and locally.

What are the challenges of creating a lighter wine for consumers?

Consumers are interested in wines with lower alcohol levels, but they don’t want to sacrifice the bright and fresh characteristics they expect from premium varietal wines made in New Zealand. So the challenges are many – especially since we have opted to develop natural grape-growing and winemaking methods as opposed to relying on alcohol extraction techniques.

In the vineyard, our research is examining a suite of practices that contribute to lighter wine production, including early harvest, canopy management, and site selection.

The concept of ‘slow ripened’ is a useful way to characterise how grapes mature in New Zealand’s maritime climate – it’s difficult to replicate anywhere else and, combined with some of the new methods developed by the programme, works to slow sugar accumulation while flavours continue to develop.

How is the process of producing a lighter wine different from conventional winemaking?

In the winery, we’re focusing on fermentation, fining, and blending – all with an eye to

achieving alcohol levels in that preferred range of 8.5% to 10%, with typical levels around 9.5%.

So, it’s not just one or two processes that can be dialled up. Rather, it’s all about developing a range of techniques in the vineyard and winery to manage alcohol levels in finished wines. And sensory evaluations are adding to our understanding of wine balance (acid, residual sugar, CO2, and alcohol). That’s vital to our understanding of what appeals to consumers.

What is the future of lighter wine in New Zealand?

We believe the future is bright. Consumers can be confident that NZ Lighter Wines will deliver premium flavour and quality.

Export growth is also on trend. We set a very ambitious target for sales of NZ Lighter Wines to reach NZ$285 million by 2024 – we’re confident that this target will be achieved, and this was confirmed by the independent progress review.

Product diversification and supporting social responsibility are important associated benefits, but the NZ Lighter Wines programme will also deliver learnings that can be applied to other aspects of our viticulture, winemaking and marketing. The benefits stretch well beyond the new category.

For more on NZ Lighter Wines, head to www.nzwine.com

[ wine ]

A DE-LIGHT-FUL CHOICE Take your pick of these full-flavoured lighter wines.

The Doctors’ Marlborough Rosé 2017 The latest addition to the Doctors’ range, this Rosé is crafted from flavoursome Pinot Noir and dry, white aromatic Arneis. The grapes were picked early on a cool morning and given a few hours cold soak to extract just that little ‘pink’ from the skins, before being gently pressed.

9.5% ABV RRP $22.00 Giesen Estate Marlborough Sauvignon Blanc Light 2017 Giesen Estate Light is 25% lighter in alcohol than standard Giesen Estate Sauvignon Blanc.

Made with fruit sourced across the length and breadth of the Wairau Valley in Marlborough, this lighter wine offers hints of crisp apple wrapped up with passionfruit.

9% ABV RRP $15.99 SOHO Betty Marlborough Riesling Spätlese 2017 Winemaker David Clouston’s lower alcohol Riesling exudes old fashioned lemon and lime, vintage musk and delicate sweetness. Made from fruit sourced from SOHO’s Jomara Vineyard, this Riesling is “passionate and resilient, the epitome of elegance”.

9.5% ABV RRP $25.00

Tohu Naturally Lighter Alcohol Marlborough Sauvignon Blanc 2016 This bright, fresh and fullflavoured wine displays aromatic passionfruit, pink grapefruit and notes of fresh capsicum on the nose. The palate bursts forward with flavours of green melon, ripe citrus and tropical fruit.

10% ABV RRP $17.95 Villa Maria Hawke’s Bay Lighter Rosé This Rosé is made from carefully selected Pinot Noir grapes from vineyard sites that express ripe flavours and acidity at lower sugar levels than Villa Maria’s standard wines. The fruit was gently handled and cool fermented in the winery to ensure the resulting wine has bright aromatics and fresh fruit flavours without compromising on palate weight and length.

10% ABV RRP $14.99 Peter Yealands Lighter in Alcohol Marlborough Sauvignon Blanc 2017 Full-flavoured and the perfect choice to enjoy at lunch, this wine is brimming with flavours of fresh citrus and passionfruit with a crisp, refreshing finish. It also has the added benefit of being suitable for vegetarian, vegan and gluten-free diets.

9.5% ABV RRP $14.99

Why choose lighter wine?

Winemaker Dr. John Forrest from Forrest Wines explains…

1. Lighter alcohol wines have lots of flavour to them.

The inhibitory effect that alcohol has on fruitiness of flavour is dramatically reduced below 10% alcohol.

2. Lighter alcohol wines now taste and have the same mouthfeel as conventional wine.

In the vineyard, we’ve perfected a natural method to reduce the grape plant’s ability to make as much sugar; hence less alcohol. But the grape still ripens normally and the wines are just as satisfying to drink.

3. Lighter alcohol wines still taste like what the variety says on the label.

For example, a Marlborough Savvy is still all gooseberry, bell pepper and passionfruit flavours. The grape ripens on the vine for a similar time to conventional high alcohol wine; so flavour biosynthesis has time to occur normally.

4. Socially, lighter alcohol wines allow you to enjoy a glass or two more easily.

With 30-40% less alcohol per ml, there’s a noticeable reduction in any unwanted effects of alcohol on mind and body.

5. Lighter alcohol wines are typically dry and low in sugar.

Hence lower alcohol means lower calories. Alcohol, through how its metabolised by our liver, is highly calorific.

Forrest Wines has recently secured landmark listings of its naturally lighter wine varietals in popular UK retailer Marks & Spencer. Forrest Wines is one of 18 leading New Zealand premium wine companies taking part in NZ Lighter Wines programme.

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[ tasting notes ]

Pinot Noir: Your nose knows Cameron Douglas is New Zealand’s first and only Master Sommelier. He is a Senior Lecturer at AUT University in Auckland, local and international wine judge, wine commentator and wine educator as well as speaker and presenter in New Zealand and internationally.

Cameron is also an examiner with the Court of Master Sommeliers Worldwide. He writes the wine lists for a variety of establishments including Mekong Baby, Nanam Republic and Michelin Starred New York establishment The Musket Room.

Why is Pinot Noir so popular and why can it taste so good? The answers are embedded in the next bottle you select to taste and discuss this question.

From this taster’s palate and keyboard, and to offer some ideas to point you in the right direction, it’s best to gather a few wine friends to conduct a Pinot tasting and discussion. Be sure to include a friend who is not that fond of Pinot Noir (for balance of discussion). There are many potential wines to brown paper bag or blind for this experiment and it’s easy to go crazy with selections so keep it simple and buy six wines of any price point, but at least one from New Zealand and one from Burgundy is a good idea. All wines are served blind please.

Temperature of service and glassware have a significant impact on aromas and textures of Pinot Noir. Cellar temperature wine of 12.5 °Celsius is perfect when wine is poured with the glass doing the rest. Use a Pinot Noir glass – the brandy balloon shape that tapers in at the top – preferably a high crystal content, but as thin a rim as possible.

The surface area of wine in this glass dramatically increases the ideas of subtlety, power, perfume and

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VILLA MARIA SINGLE VINEYARD TAYLORS PASS PINOT NOIR MARLBOROUGH 2013 Fantastic complex and engaging bouquet of Pinot Noir, with flavours of wild red berries of the forest, savoury baking and wood spices and a deep engaging complexity. Dry, savoury and delicious with a core of fruit and appealing texture from fine abundant tannins and plenty of acidity. Long complex finish. Best from 2019 through 2029.

Points 96 RRP $54.99 Distributor: Villa Maria Phone: (09) 255 0697 www.villamaria.co.nz

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wine making as well as fruit profile and delivery onto the palate. Use only bottled water to cleanse the palate – tap water changes wine dramatically.

Your nose knows. Swirl the wine several times before nosing it, eyes open and get your whole nose in the glass. I haven’t met anyone [yet] who can’t get their nose inside a Pinot glass. First sniff is fast, loud and lasts about four seconds.

The table of contents for discussion are power versus subtlety, precision, fruit, earth, wood and wine making such as oak, whole bunch and savoury attributes.

Second sniff is long and quiet, but first cover the glass with your hand as you swirl the glass and then immediately nose the wine again – eyes closed this time, slow and long. The wine’s story is now revealed to you. Chapters one through five are the discussion questions of power, drive, core of fruit, shape and abundance of tannins, acid line, balance, length and complexity.

The epilogue to this tasting event is the agreement which you come to as friends that Pinot Noir, of all the world’s wines, evokes emotions, friendly discussion and serious debate.

[ tasting notes ]

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MON CHEVAL LE CHAR WAIPARA VALLEY PINOT NOIR 2010 No mistaking the purity, power and elegance of this Pinot, with oak leading the package of aromas. Forrest berries, brown spices abundant in vanilla and clove scents. Dry, spiced, chalky, fine tannins, silky textures and a core of red berry fruits. Earthy and sophisticated, lengthy and packed with Pinosity. Best from 2019 through 2029.

Points 95 RRP $75.00 Distributer: Kemp Wine Merchants Phone: (09) 529 0935 www.monchevalwines.co.nz VILLA MARIA SINGLE VINEYARD SEDDON PINOT NOIR MARLBOROUGH 2013 Engaging bouquet - varietal, youthful and complex, with aromas of dried raspberry, red currants and dark rose. Some baking spice and smoky wood layers. Dry, complex and fruity with youthful textures of chalky tannins, wood spices and dried crushed rock mineral qualities. Medium+ acidity, long flavourful finish. Best from 2019 through 2029.

Points 95 RRP $54.99 Distributor: Villa Maria Phone: (09) 255 0697 www.villamaria.co.nz

SOHO HAVANA YARRUM VINEYARD MARLBOROUGH PINOT NOIR 2016 Great Pinot Noir bouquet with ripe red cherry, raspberry and spiced wild plum fruit aromas, smoky spicy oak and a core of dark red flowers. Dry, very youthful and firm on the palate, plenty of acidity and textured tannins. The core of flowers and fruits remains adding depth and potential. Cellar time still required for this wine, but has great potential for those who wait.

Points 95 RRP $38.00 Distributor: SOHO Wines Phone: (09) 360 5443 www.sohowineco.com VILLA MARIA SINGLE VINEYARD THE ATTORNEY ORGANIC PINOT NOIR MARLBOROUGH 2015 Bright, fresh, sophisticated and youthful with aromas of dark cherry, red apple and plum, some vanilla and lighter clove brown spice notes, complex and engaging. Dry, firm, youthful and complex. Flavours reflect the nose, enhanced by elegant-yet-firm tannins and medium+ acidity. Youthful, needing some cellar time. Decant for service. Best from late 2019 through 2026.

Points 95 RRP $59.99 Distributor: Villa Maria Phone: (09) 255 0697 www.villamaria.co.nz

YEALANDS ESTATE SINGLE VINEYARD AWATERE VALLEY PINOT NOIR 2017 Lots of attractive Pinot Noir aromas, including savoury, ripe red fruits of dark cherry, raspberry and cranberry; a light dried herb layer and spicy mild toasty wood.

Dry on the palate, a core of fresh red fruit flavours matching the nose; fine to firmer tannins and medium+ acidity. A lengthy varietal finish, well made. Best from 2019 through 2026.

Points 92 RRP $25.99 Distributor: Yealands Wine Group Phone: (09) 920 2880 www.yealands.co.nz LEEFIELD STATION MARLBOROUGH PINOT NOIR 2017 Immediately alluring with varietal scents of dark cherry and plum, then brown spices and a light wood smoke layer. Dry, spicy, varietal, fruity and textured on the palate with flavours of plum, cherry and currants.

Fine chalky to dusty tannins, medium+ acidity and soft toasty barrel moments. Balanced and ready to drink with some cellar time built in as well. Best from now and through 2022 Points 91 RRP $27.99 Distributor: Lion Beer, Spirits & Wine New Zealand Phone: (09) 522 96 84 www.marisco.co.nz

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[ tasting notes ]

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MT BEAUTIFUL NORTH CANTERBURY PINOT NOIR 2016 Lovely fresh, varietal and inviting bouquet of Pinosity, with ripe cherry, raspberry and red currant fruits; dried herb, spicy oak layer and some dark baking spices. Dry, bright, fresh and lively with flavours that reflect the nose, firm youthful tannins with a chalk and coarse silk texture; medium+ acidity and fairly lengthy finish. Best from late 2019 through 2026.

Points 90 RRP $33.00 Distributor: Negociants Phone: (027) 233 5588 www.mtbeautiful.co.nz

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ALLAN SCOTT GENERATIONS MARLBOROUGH PINOT NOIR 2016 Lovely bouquet with some pure fruit and gentle savoury aromas of Pinot Noir; layers of wood spice and gentle smoky oak notes.

Fleshy, fruity and juicy on the palate with fine tannins and abundant acidity, the Pinosity emerges as the wine opens up on the palate, a chalky texture from the tannins adds more palate fell. Drink now and through 2022.

Points 90 RRP $36.00

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Distributor: Hancocks Wine, Spirit & Beer Merchants Phone: (03) 572 9054 www.allanscott.com

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MADAM SASS CENTRAL OTAGO PINOT NOIR 2017 Loads to like with a bouquet of plum and dark cherry, a hint of cola and dried raspberry.

Softly spoken oak layer with some brown spice notes. Dry, fruity, spicy and fresh with flavours of plums and raspberry then dark cherry and cola. Fine easy tannins with plenty of contrasting acidity. Balanced and wellmade. Drink now and through 2022.

Points 88 RRP $24.99 Distributor: Hancocks Wine, Spirit & Beer Merchants Phone: (09) 361 8480 www.madamsass.co.nz

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WAIPARA HILLS WAIPARA VALLEY PINOT NOIR 2017 Lovely bouquet with fresh red cherry, red apple and organic mineral aromas. A gentle, yet obvious, wood spice layer suggests judicious use of oak. Dry, firm, youthful and textured on the palate, with chalky tannins

and plenty of acidity. Moderately weighted, still youthful and needs time or food (or both).

Drink from early 2019 through 2024.

Points 88 RRP $21.90 Distributor: Hancocks Wine, Spirit & Beer Merchants Phone: (09) 361 8480 www.waiparahills.co.nz

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HUNTER’S MARLBOROUGH PINOT NOIR 2016 Crisp, light, clean and refreshing varietal lift of Pinot Noir with aromas of cherry, plum and red apple skin. Dry, fruity and fine on the palate with flavours that reflect the nose, fine tannins and vibrant acidity. A layer of softer finer wood spice adds depth and length.

Balanced and well-made. Drink now and through 2024.

Points 88 RRP $28.99 Distributor: EuroVintage Phone: (03) 572 8489 www.hunters.co.nz Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.

[ people ]

MEET THE WINEMAKER Introducing some of the talented people behind New Zealand’s most successful vineyards.

Phil Brodie

Simon Nunns

Senior Winemaker for Te Mata Estate Phil Brodie grew up in Hawke’s Bay, finishing a Bachelor of Commerce and a Bachelor of Wine Science before starting his winemaking career.

He joined the Te Mata Estate team in 1992, as the new generation of the pioneering Hawke’s Bay Winemakers Club, and has since undertaken vintage experiences at Clos des Lombrays, Burgundy and Chateau Margaux, Bordeaux.

Now twenty-six years into the role, Brodie is responsible for overseeing the many aspects of wine production and vintage management at Te Mata – a complex job with the estate-run producer batch fermenting, then ageing, all their Hawke’s Bay fruit in the winery’s 19th century buildings, then bottling everything on site.

A love of good food and good wine – from Burgundian Pinot to age-worthy Bordeaux and Hawke’s Bay Cabernets – has flavoured Brodie’s life. A senior wine judge (at both the Air New Zealand Wine Awards and NZ International Wine Show) he remains an enthusiastic and energetic wine junky, living on Napier’s Westshore, or the Hawke’s Bay Rivieria as he likes to call it, with his patient and lovely wife Leanne.

Winemaker for Coopers Creek Vineyard Simon Nunns has been winemaker at Coopers Creek Vineyard Ltd since 1998. In 1995, he completed a Post Graduate Diploma in Viticulture and Oenology at Lincoln University, where he graduated with distinction and received the inaugural Jason Winter Memorial Award for academic achievement.

Simon has worked vintages in Oregon, Bordeaux and Burgundy.

Nunns is, or has been, a senior judge in all major New Zealand wine shows and is currently a Panel Chair at the Air New Zealand Wine Awards, the Bragato Wine Awards, the New World Wine Awards and the Marlborough Wine Show. In addition to this, he is a judging panelist for magazines such as Cuisine and Winestate.

Under Nunns’ tutelage, Coopers Creek Vineyards have become synonymous with alternate varieties. Nunns has been responsible for New Zealand’s first Arneis, Grüner Veltliner, Albariño and Marsanne.

When not making or judging wine, Nunns can be found spending time with his partner Katrina (also a winemaker), walking his Italian greyhound (Guido) or riding his bicycle on his indoor trainer.

Emmanuel Bolliger

Heidi Seifried-Houghton

Winemaker for Misty Cove Wine Group Ltd “The three things that matter in life are wine, food and friends,” says Emmanuel Bolliger, the new Chief Winemaker for Misty Cove Wines.

South African born and educated, Bolliger’s wine career started in France in 1990, when he left his home country – and the constraints of apartheid - to work at Chateau Berliquet in St. Emilion Costières de Nîmes in Southern Rhone, and Gaillac in South West France. He then headed back to South Africa to develop Cape Point Vineyards, before moving to New Zealand 16 years ago to work in the Waikato for Rongopai Wines and Mystery Creek.

Now with Misty Cove in Marlborough, Bolliger says it was their unconventional philosophy that attracted him to the young wine brand. He says that Misty Cove are expanding, doing things a little differently, and that he plans to forge ahead with the wine company’s spirit of originality.

“An older experienced oenologist in France once told me, that with wine you can’t please everybody,” he says. “But if it’s worth talking about, then you have done something special; you have created something that stands out.”

Winemaker for Seifried Estate Heidi Seifried-Houghton, second generation winemaker at Seifried Estate, oversees the laboratory and compliance at the family’s Nelson winery.

Born and raised on the family vineyard just outside Nelson, Seifried-Houghton is the eldest of the three Seifried siblings. A childhood spent sleeping under the vines and helping on the bottling line stirred a keen interest for the industry from a young age. It wasn’t until later, however, that a career in wine really came to fruition.

Seifried-Houghton began her professional career as a dentist, graduating from the University of Otago before working as a dentist in the UK, Australia and New Zealand. It wasn’t until her late 20s when Heidi decided the family wine business was where she wanted to be, and went back to university, this time to Lincoln to do a Post Graduate Diploma in Viticulture and Oenology, where she graduated with Distinction.

Today, Seifried-Houghton maintains her dentistry one day a week in a local surgery in Motueka, and the rest of the week overseeing and managing the laboratory and compliance requirements at the family winery.

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