FMCG Business March 2023

NEW REBEL

‘HAPPY GUT’

WRAPS

A REBEL WRAP FOR THE GROWING WHOLEGRAIN, SEEDED WRAP SEGMENT

THE FLAVOUR & GOODNESS OF WHOLEGRAIN & SEEDS

FILLS THE GAP FOR A LOW CARB SPINACH WRAP IN THE GROWING LOW CARB WRAP SEGMENT

32% LESS CARBS WITH THE FLAVOUR & NUTRIENTS OF SPINACH

Beneficial for your gut and the wrap category with prebiotic fibre for healthy gut balance

Recovery, resilience, and rebuilding better

We knew this year would bring us more challenges, but the devastation caused by Cyclone Gabrielle was unexpected and hit us hard.

Orchards, farms and businesses in the North Island were inundated by floods, several bridges destroyed by forestry slash and main roads wiped out by landslides, leaving stores and entire communities along the east coast cut off from supplies, with no power and no communication channels.

While Foodstuffs’ and Countdown’s teams worked around the clock to re-open affected stores, some growers, suppliers and other businesses in the affected regions will need time and more support to recover. We bring you a few helpful tips and resources in this issue, plus updates from the FGC, United Fresh and the Sustainable Business Network.

How do we begin to build resilience into our supply chains and infrastructure for such severe weather events? How can we ensure food safety and food security for New Zealanders? We’d love to hear your thoughts, so please get in touch with us, or join our daily conversations on Facebook, LinkedIn and Instagram.

Record high costs of doing business have resulted in price increases for consumers who are already under immense financial pressure. How can you win with shoppers and retain brand loyalty in these turbulent times?

Buying local and intentional spending are some of the big consumer trends for 2023, according to Mintel. “It’s a way consumers can protect themselves financially, environmentally and psychologically, and feel that they are giving back. Factors like durability and sustainability will play increasingly important roles in consumers’ value equation,” says the Mintel team.

In this issue, we take a look at local trends, product launches and category insights with stats from the IRI. Our legal team brings you expert advice on pg 39 and for some light relief turn to pg 28, where our shopper marketing guru Lew Bentley discovers treasures at Costco.

Take care out there and stay safe,

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

ON THE COVER

Excellence Mango & Almond from Lindt is a delightful contrast of fresh, tropical mango and roasted almond slivers in the finest smooth dark chocolate. Find out more on pg 20.

FMCG BUSINESS IS PROUDLY ASSOCIATED WITH

PUBLISHED BY

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

MANAGING DIRECTOR

Simon Grover COMMERCIAL DIRECTOR Safa de Valois safa@c-store.com.au

EDITORIAL DIRECTOR

James Wells james@intermedia.com.au

HEAD OF CONTENT

Tamara Rubanowski trubanowski@fmcgbusiness.co.nz

ph: 027 278 4761

JOURNALIST C&I NZ

Rachel White rwhite@c-store.com.au

NATIONAL SALES MANAGER

Vicky Bennett vbennett@fmcgbusiness.co.nz

ph: 021 626 115

ART DIRECTOR

Leanne Hogbin leanne@intermedia.com.au

PRODUCTION MANAGER

Jacqui Cooper jacqui@intermedia.com.au

DIGITAL AND PRINT COORDINATOR

Eclypse Lee elee@intermedianz.co.nz

C&I Media takes its Corporate and Social Responsibilities seriously and is committed to reducing its impact on the environment. We continuously strive to improve our environmental performance and to initiate additional CSR based projects and activities. As part of our company policy we ensure that the products and services used in the manufacture of this magazine are sourced from environmentally responsible suppliers.

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

ISSN 2382-1663 (print)

ISSN 2624-4802 (online)

FMCG Business is audited and verified by ABC.

DISCLAIMER

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

NEW and improved sustainable bottle

5 Retail tech trends to watch this year

New Zealand. “As a result, retailers will find that they quickly need to adopt new systems and approaches to meet consumer demand for a seamless and more personalised shopping experience.”

Key retail technology trends for 2023 to watch include:

1. Visibility at all times

The importance of ‘visibility’ will increase and expand to not only include products in motion, but also to product inventory in the store and warehouse. As market volatility continues, shippers will need to have the ability to react to ongoing disruption in near realtime; as knowing exactly where inventory is at any point in time is critical to their success.

Consumers now expect store associates to know stock availability/inventory to be able to serve them effectively. But only 6% of retailers believed that they had an accurate overview of their inventory across their entire network (in-store and online) 100% of the time. It is likely that retailers will work on closing this inventory visibility gap fast in the new year or risk losing customer loyalty and company dollars.

2. Automation and robotics

As labour continues to be a significant constraint for organisations, not least in the context of warehouses, automation and robotics proliferation will continue to accelerate as a result. While we don’t expect robots to replace humans in key supply chain roles, we will see greater progress in man and machine collaboration, as more robots are developed that complement the human workforce by taking over mundane, repetitive tasks.

Sibal says: “Automation and robotics have been of great interest

among our customers, but many have been held back due to supply

shopping via social media, using Google, Apple, Amazon etc. Companies are fast expanding their reach to younger demographics by exploring social media platforms as sales channels, in addition to traditional marketplaces such as Amazon and eBay. We expect the proliferation of different social shopping platforms to accelerate at pace in 2023.

4. Unified Commerce

Traditional stores and their role in the retail ecosystem are in for a renaissance in 2023, as they become multi-functional spaces, going beyond display and selling to micro fulfilment, returns and even customer service hubs.

Retailers will need to look at technology and how they use it to connect their customers’ digital experience to the in-store retail experience seamlessly. It’s expected that stores will handle a larger share of online returns as retailers look for cost optimisations across their supply chains. Also, as returns see an overall percentage increase, retailers will start increasing the fees/shipping charge associated with returning items bought online, leading to a rise in customers using physical stores for these returns far more.

We can expect ‘Buy Online Pickup in Store’ as a fulfilment method to continue to increase as well.

5. An evolving payment landscape

We expect the appetite for cashless payment options to continue to grow in 2023. It will be critical for companies to adopt and leverage these new technologies into their in-store and online systems if they are to keep pace with increasingly digitallysavvy consumers.

New Recovery Visa created to support cyclone and flooding rebuild

The Government’s new Recovery Visa announcement will help bring in the additional specialist workers needed to support rebuild efforts in the wake of Cyclone Gabrielle and Auckland flooding, says Immigration Minister Michael Wood.

New Zealanders and businesses to bring in the workers needed to recover from Cyclone Gabrielle and the Auckland floods,” Wood said.

“The Recovery Visa means overseas specialists needed to support the recovery efforts can come here immediately.

“In the short term we are likely to need experts such as insurance assessors, infrastructure and utilities engineers and technicians, heavy machinery operators and debris removal workers to support the experts we’ve already got in country.

“The visa covers the mix of workers needed for clean-up and recovery, including construction workers. Applications will be open now and the visa will last for up to six months. The fee will be refunded for successful applicants, making it free for those who come here.

“Recovery Visa applications will be prioritised by Immigration New Zealand, with the aim of processing an application within a week of receiving it.

“Similar visa pathways were used for the responses to the Christchurch and Kaikoura earthquakes. However, this announcement will not change global workforce shortages that are still at play. We need to accept the visa may not see the same level of uptake of those in the past – but we understand how important it is to do all we can to relieve pressure on business.

“As we gain a greater understanding of the scope and specialist skills required for the recovery, we will look to introduce further initiatives to support access to additional offshore labour.”

Alongside the introduction of the Recovery Visa, the Government is providing additional support to Immigration New Zealand (INZ) to speed up visa processing.

“The Public Service Commission is working with Immigration New Zealand to bring in additional medical assessors and identity specialists as additional resource from across the private and public sector to support overall visa processing timeframes,” Wood said.

“These skills will be made available to Immigration as they are

Resources for recovery after the cyclone

The New Zealand Government declared a national state of emergency – just the third in the nation’s history – as Cyclone Gabrielle wreaked havoc across the North Island in February.

The Government announced a community support package to assist in the response to the Cyclone and is also providing help for farmers, growers, whenua Māori owners and rural communities to mobilise and co-ordinate recovery efforts from Cyclone Gabrielle.

“The breadth of this storm’s impact is unprecedented with milk collection disrupted, orchards inundated and livestock losses across much of the North Island. This is a dynamic situation and we are responding accordingly to help the rural sector,” Agriculture Minister Damien O’Connor said.

“This is a difficult time for many, with thousands of people’s homes and businesses affected by this large-scale adverse event – the Government is here to provide support.

“I expect we will provide more support once a full and thorough assessment of the damage caused by Cyclone Gabrielle across the North Island is complete. That destruction includes flooded farms and orchards, damage to vital roading and electricity infrastructure, and isolated communities.

“Conditions continue to make it difficult to assess the full extent of crop damage, livestock losses, and disruption.”

Widespread power outages affected dairy farmers’ ability to milk cows and Ministry for Primary Industries (MPI) staff worked closely with sector groups and processors to minimise any potential animal welfare issues.

Helpful information

The extreme weather event has affected many growers, producers and businesses. You can find information and advice about:

• looking after your employees

• operating safely

• insurance claims

• finance and banking

• buildings and landlord responsibilities

• Government support packages here: https://www.business.govt.nz/risks-and-operations/extremeweather-information-for-business/

Some industry bodies have emergency support information available on their websites. If you belong to an industry group, let them know what is happening in your business, so they are better prepared to help you.

Road closures

Several roads and bridges have been impacted by recent weather events. View the online traffic maps for the latest available information on road closures and delays here: https://www.journeys.nzta.govt.nz/traffic/

Insurance claims

If you’re a business owner, register your claims with your insurer as soon as you can. Take photos of damaged areas and stock, if possible.

Business insurance can cover everything from damage to premises, lost or damaged stock, equipment or goods owned by others, vehicles and cover for not being able to operate as well as business interruption cover for loss of profit.

Inland Revenue

Inland Revenue knows many businesses affected by recent floods won’t be focussing on tax at the moment.

If you’ve been affected, you don’t need to contact IR right now. If you let them know when you reasonably can there are ways they can help, including things like removing penalties and interest, getting you set up to pay in instalments, and helping if you are in financial hardship.

If you’ve lost some or all of your tax records in the flooding, Inland Revenue can work around it.

NZ Government delivers cyclone emergency support

The Government has appointed Grant Robertson as Cyclone Recovery Minister and is providing interim emergency relief packages for regions hit by Cyclone Gabrielle and the January floods.

• $250 million to help Waka Kotahi and local councils to assess and fix roads

• $50 million to deliver interim emergency business and primary sector support

• Inland Revenue support including interest write-offs, tax concessions

for donated trading stock and an extension of R&D Tax Incentive filing deadlines

“I saw first-hand the devastation in the Hawke’s Bay and I know other areas have also been hit hard,” Robertson said.

“As Finance Minister I have been clear that we have the fiscal headroom to support our people and we will do that as we have done through all the other disasters we have guided this country though. This announcement is a further step in our response to provide support as we get a clearer picture of the damage and the costs to each region,” Robertson said.

$50 million has been approved by Cabinet to provide immediate support to businesses and the primary sector affected by the weather events.

“Ministers will finalise the distribution of this funding, but this will include support to businesses to meet immediate costs and further assist with clean-up. We will coordinate the allocation of this funding with local business groups, iwi and local government in the affected regions.

“The Government recognises the weather events are having an impact on people and businesses meeting their tax obligations, so we are taking a range of tax relief measures as well,” Robertson said.

“The roading network has been hit hard in cyclone and flood-affected areas,” Minister of Transport Michael Wood said.

“Immediate short-term funding is required to help Waka Kotahi and financially constrained local authorities get New Zealand’s essential transport network operating again. Cabinet has agreed to an immediate $250 million for these emergency works.

“Our primary focus is on getting lifeline roads open and reconnecting isolated communities.

This support comes on top of a range of assistance provided to people and businesses via:

• Mayoral Relief Funds: $3.35 million has been dispersed in the Tairāwhiti, Hawke’s Bay, Thames-Coromandel and Auckland regions, with further requests expected

• Civil Defence Payments: More than $28.4 million of Civil Defence Payments have been made to approximately 57,000 people

• The Primary Sector Response: An initial $4 million has been made available through MPI

• Community and Social support: A $11.5 million package for NGOs and community groups to provide immediate support

• Initial support for the Upper North Island flooding: An initial $5 million business support fund for those largely in Auckland affected by the floods in January.

The Government is providing $25 million in grants to help businesses in cyclone-affected regions clean up and get back on their feet. This is part of the initial $50 million emergency package agreed by Cabinet.

“Our priority is to get this initial emergency support out as quickly as possible. Those who are on the ground in communities know best how to do that. The Government has established agreements with local delivery partners to make it happen,” Robertson said.

“Each local agency will have their own processes, but the Government has provided the funding to address the immediate cashflow needs of businesses. This includes those that have been impacted due to barriers to customer

access, ability to source stock, supply chain issues, inability to operate as usual due to physical damage to equipment or premises, or delays in insurance assessment and repairs.

“The initial allocation from this fund will be capped at $40,000 per business while we assess the overall demand for the fund. Further allocations to businesses who access this initial funding are possible.

“It’s important to note that this is only the first stage of government support for affected businesses and communities. We are working closely with communities to assess needs and expect to make further announcements in the coming days and weeks.

“We are also aware that there are larger businesses who are facing costs that go beyond what this initial emergency funding could support. We will be working one on one with these businesses to understand their needs and how we can support them,” Robertson said.

Along with the grants scheme, $250,000 will be provided for the Employers and Manufacturers’ Association to extend the reach of its employer helpline and $600,000 for the Regional Business Partners to increase the amount of business advice they can offer.

The agencies distributing the business support grants will be:

• NorthlandInc

• Auckland Business Chamber

• Toi Economic Development Agency

• Thames Coromandel District Council

• Trust Tairāwhiti

• Hawkes Bay Chamber of Commerce

• Tararua District Council

More information on the business support is available here: https:// www.business.govt.nz/risks-and-operations/extreme-weatherinformation-for-business/cyclone-recovery/

Mental health and wellbeing

If you or your employees are feeling overwhelmed or anxious you can visit First Steps:

https://firststeps.nz/resources/community-resources/ Other free services are available 24 hours a day, 7 days a week:

• call or text 1737 for support from a trained counsellor

• Lifeline 0800 543 354 or text 4357

• Samaritans 0800 726 666

• https://farmstrong.co.nz/

Grant Robertson has been appointed as Cyclone Recovery Minister

Fruit and vegetable industry battles tough weather conditions

The release of the monthly Food Price Index showing a 16% increase in the cost of fruit and vegetables around Aotearoa compared with January 2022 is unsurprising for the horticulture industry.

United Fresh President, Jerry Prendergast, says the raft of challenges facing the country’s growers mean consumers should be prepared for continued disruption to fresh produce pricing and availability.

“Cyclone Gabrielle has devastated orchards and crops around the North Island. While we still can’t assess the damage, particularly in the Hawkes Bay, every flood event can equate to months of lost production as well as disruption to key logistics such as transport and seasonal work,” says Prendergast.

“Costs are at an all-time high for the whole industry as we face increases in the price of fuel, fertiliser and labour. The unprecedented wet and windy weather systems have put more pressure on a supply chain that was already struggling,” he says.

“Kiwi growers and suppliers are resilient. There’s staff working up and down the country right now to get fresh fruit and vegetables to supermarkets and retailers.

“What we need is for consumers to be flexible

with their meal planning, look for the affordable seasonal offerings and be prepared to try different varieties of produce if their family favourite is low in supply. Fresh fruit and vegetables in season still offer good value when compared to many other popular supermarket choices,” says Prendergast.

“As an example, February and March are a great time to try some of the summerfruit coming from Central Otago. Our South Island growers have had exceptional weather this year and the fruit has arrived in time to replace melon crops that will be affected by the rain,” he says.

More information about the monthly Food Price Index can be found on the StatsNZ Tatauranga Aotearoa website: https://www.stats.govt.nz/information-releases/ food-price-index-january-2023/

About United Fresh

United Fresh New Zealand Incorporated is New Zealand’s only pan-produce industry organisation, and our vision is to help support a sustainable fresh fruit and vegetable industry in New Zealand.

“Every flood event can equate to months of lost production as well as disruption to key logistic”

Apple orchards in the North Island were devastated by Cyclone Gabrielle.

Best in season

Due to Cyclone Gabrielle we are likely to see disruptions in the supply chain throughout this month and beyond as the loss of crops takes effect. Some products that are normally plentiful at this time of year will be scarce and pricing will reflect this. Under normal circumstances, the following fresh produce would be readily available, but at the time of going to print there are still many unknowns as the Hawkes Bay region in particular begins to calculate the destruction.

We’re now moving into the autumn months and retailers will be on the lookout for seasonal fruit and vegetables with a good supply to keep shoppers happy.

Passionfruit will be available in steady supply while some pipfruit may also be available, keep stocks replenished for busy parents to fill lunchboxes. Tomatoes, cucumber, and capsicum should remain plentiful throughout March, check displays frequently and remove any stock that is past its best.

ripened at room temperature and then refrigerated. Nashi pears don’t store well, be sure to merchandise properly and keep them rotated.

Nutrition: Apples and pears are a source of vitamin C which supports healthy skin and a source of dietary fibre which supports digestive health.

Broccoli

A mainstay of winter vegetable displays, broccoli are available year round but in good supply from autumn through until late spring.

What to look for: Broccoli should feel heavy for their size with tight green florets and firm stalks. The cut ends of the stalks should be fresh and moist looking.

Storage/handling: Broccoli will last out of refrigeration in the cooler months provided they are kept hydrated.

Nutrition: Broccoli are a good source of vitamin C which supports healthy bones, teeth, gums and skin. They are also a source of dietary fibre which aids healthy digestion.

Limes

Apples and Pears

The 2023 crop is likely to be affected by Cyclone Gabrielle on an unprecedented scale.

Gala, Braeburn and Jazz are early popular apple varieties while Pacific Rose and Granny Smith feature later in the season alongside options such as Lemonade and Smitten.

Pear varieties include Packham, Beurré Bosc, Winter Nelis, Winter Cole, Doyenne du Comice and Williams bon Chrétien – also known as the Bartlett pear. The main supply of Nashi pears is available for a short window of 6-8 weeks so be sure to feature them where possible.

What to look for: Apples should be firm to touch without bruising or discoloration. Pears ripen from the inside out so stock should also be firm to touch, with no dark or soft spots. Nashi pears are harvested when ripe, look for firm fruit that feels heavy and appears light yellowy green.

Storage/handling: Where possible, store apples in the refrigerator and handle with care to avoid bruising. Pears have a very delicate skin so be careful when handling. If pears are not ripe, they can be

Popular in everything from cocktails to Asian dishes, New Zealand limes arrive in stores from March. The main variety grown here is the Tahitian (Bearrs) lime with smaller quantities of Mexican (Key) and Persian limes also produced. A good supply will be available from now until June.

What to look for: Limes are generally harvested before they ripen fully. Limes are tastier when they are yellow green rather than dark green. Choose heavy limes as they will be juicier and have more flavour. Storage/handling: Limes can be kept at room temperature where they will last for 1-2 weeks or refrigerated where they will last around a month.

Nutrition: Limes are a good source of vitamin C which helps unlock mental vitality for a healthy brain and nervous system.

“New Zealand limes arrive in stores from March”

Taking care of our people

New Zealand has not seen anything quite like Cyclone Gabrielle. It came hot and hard on the heels of the Auckland Anniversary weekend floods and Cyclone Hale, and as such wreaked utter devastation on many parts of the North Island.

Tragically, lives have been lost, while the impact on homes, businesses, infrastructure and the very fabric of many communities is still being counted.

Since Gabrielle struck, the Food and Grocery Council has attended daily response meetings called for by the Government and along with many organisations representing primary producers, transport providers, and officials from across government. We expect these key emergency response meetings will be part of our usual activities for some time to come.

Being closely involved has enabled FGC to ask questions on behalf of members. Issues covered have ranged from restrictions on access to cordoned areas to emergency services and critical workers, restricted movements on fragile transport networks, food safety issues, substitution of ingredients and food labelling implications, and waivers for interest and penalties on tax payments, to valuable updates on power, mobile and transport networks, animal welfare issues, emergency funding availability, and RSE workers.

Our connection with government agencies at times such as these is vital for many of our members as they grapple with operating their businesses in severely compromised circumstances and need support and

accurate information on which to base both day-today and longer-term business decisions.

This is a role similar to those FGC played in the aftermath of the Christchurch quakes and throughout Covid. Then, our industry demonstrated its ability to be resilient and innovative in continuing to get product out the door to keep the supermarket shelves stocked, and we are doing this again.

To ensure that happens it’s vital we also take care of our people during these tough times. The ongoing mental wellbeing of all affected by these disastrous events is of concern, so we turned our minds to practical support that could be organised quickly and made available widely.

To that end, FGC has partnered with New Zealand Food Safety Haumaru Kai Aotearoa to offer support not just to our company leaders, but also those in the wider food and grocery sector.

We have engaged the services of Jacqui Maguire, a clinical psychologist who is highly skilled in presenting easy-to-understand and helpful concepts and providing strategies to optimise personal wellbeing, particularly in times of overwhelm and uncertainty. She will share practical tools to help leaders look after themselves, their whānau, their workplace teams, and their communities. She will do this via two webinars: the first will focus on how leaders can look after themselves, and the second on how they can support their people.

Everyone is welcome, not just FGC members. Look out for information on these on our website.

As we look to the future and what will be a very long road to recovery, we have to challenge ourselves and our political leaders to see these events as an opportunity to build back better. Independent economist Cameron Bagrie describes this catastrophe as “a wake-up call. The old model has just not worked”. He continues, “We need to learn to manage living with climate change and managing the risks around it. What we’re seeing globally is there is a big push now in security – security in things like food, energy, technology.”

To make sure our sector is well represented in decisions for the future and that we do build back better, we need to look after our people and make sure that as an industry representative body, FGC continues to be a strong advocate for our members.

What’s

You’ve just struck gold!

Try allmite gold yeast spread, the new premium breakfast spread that is like no other. A delicious combination of tahini and nutritional yeast with added turmeric and apple cider vinegar. allmite gold is vegan friendly, nut free and has no artificial colours, flavours, or preservatives. Enjoy on toast, bagels, crumpets, crackers and in cheese toasties. Order yours at www.allmitegold.co.nz and to become a stockist, please contact the team at hello@miteyco.com.

@allmitegold

New Rebel

‘HAPPY GUT’ wraps

Check out new Rebel Bakehouse ‘HAPPY GUT’ wraps, with prebiotic fibre for healthy gut balance.

Wholegrain Prebiotic Goodness wraps, full of the goodness of wholegrain, seeds and Low Carb Spinach wraps with 32% less carbs – both new wraps have a twist of prebiotic goodness for a happy gut. Sales queries, please contact your Alliance Sales Representative 09 280 2926

Westgold’s flash new look is inspired by their spectacular home on the West Coast of the South Island… but inside, it’s the same rich, golden, and deliciously creamy butter that you know and love. Look out for Westgold’s flash new packs in store. Visit www.westgold.co.nz or email consumer@westgold.co.nz

Pretzels and chocolate have tied the knot!

Graze has done it again with a delicious new Skinny Dipped snack… Graze Skinny Dipped Pretzels! They’re skinny on the chocolate, but not on the taste.  Available in 2 moreish flavours Dark Chocolate and Salted Caramel Dusted Milk Chocolate.  Try them, they’re knotty but nice!

Available in New World & Pak’n Save stores nationwide. RRP $5.99

www.graze.co.nz

Sauces for courses

Our Simply Red and Old Yella sauces will take your food to the next level. These are riffs on classic condiments taken from the restaurants of Chef Al Brown and they are ready for the table. From Fish ‘n Chips to brisket, these will turn a simple snag into a culinary masterpiece.

orders@albrown.co.nz

www.albrown.co.nz

@albrownsgeneralstore

5 Ways sustainability is taking over the health and wellness space

The health and wellness industry is booming and consumers are spending big on products that improve their health, fitness, nutrition, appearance, sleep, and mindfulness. As consumer preferences change, there is a growing emphasis on sustainable shopping. According to Emma Li from Australian health science company EZZ, Australians are becoming more conscious of their purchasing habits and are putting a higher priority on buying products that have a positive impact on the environment. Research conducted by Forbes has shown that consumers across all generations — from Baby Boomers to Gen Z — are now willing to spend more on sustainable products.

Li says the health and wellness industry is seeing a rise in demand for sustainable products amongst its consumers. “People are no longer just grabbing a product because they like it - they are also delving into the environmental impact of the products they consume and making more ethical choices,” says Li.

The rise of sustainability in health and wellness

Health and wellness is a lifestyle choice, just like taking action on climate change. Sustainability encompasses all aspects of life, especially in terms of what we consume. As a result, industries are developing more sophisticated systems in their products to accommodate this trend.

Here, Li explores the five key ways in which sustainability is dominating the health and wellness industry, and what shoppers look out for to make more sustainable choices:

Sustainable packaging

Consumers are increasingly paying more attention to not only what’s in a product, but also how the product is packaged. It is common for companies to package their products in plastic containers, which are usually recyclable - but this is not always the case. From production to disposal, packaging consumes resources and contributes to waste. Choosing eco-friendly packaging options, such as those made from recycled materials or biodegradable substances, helps reduce the impact on the planet and supports a more sustainable future. When recycling, always check your community recycling guidelines to ensure any recyclables are the correct size and material so they don’t contaminate the load.

Ethical products

Australians are becoming increasingly conscious of the environmental footprint they leave behind, leading to a growing demand for ethically sourced products. Ethically sourced products not only benefit the people involved in their production, but they also have a positive impact on

the environment. By ensuring fair wages and working conditions, and by using sustainable materials and practices, these products reduce the negative impact that traditional production methods can have on the planet. Additionally, ethical sourcing can help to preserve biodiversity and protect ecosystems, as well as reducing waste and pollution.

Natural fragrances

Consumers are also increasingly looking to products that contain natural fragrances. Natural fragrances are derived from plants, flowers, and other natural sources, and are free of synthetic chemicals that can harm the environment and people’s health. These fragrances are also biodegradable, which means that they break down naturally and don’t contribute to pollution or harm ecosystems. Aromatherapy has a long history of benefits, and pure botanical-based fragrances really do have mood-boosting benefits that can help us navigate through the good, the bad and everything in between.

Prevention over cure

The health and wellness industry is shifting its focus from reactive treatments to proactive prevention. This shift has sparked interest in

functional products that address potential problems, even in individuals who don’t currently have them. By embracing a preventive approach, we decrease the need for resources and minimise waste associated with treatments. This leads to a reduction in the use of harmful chemicals and waste in the environment, while also conserving resources. People are becoming more aware of the role that digestive health plays in overall health. Li says: “People are turning to products like EZZ’S Apple Cider Vinegar to prevent digestive issues and the flow-on effects that can occur.”

Clean cleaning

The demand for eco-friendly cleaning products is skyrocketing. Traditional cleaning products often contain harmful chemicals that can harm the environment and human health. In contrast, clean cleaning products use natural and eco-friendly ingredients that are biodegradable and non-toxic. This helps to reduce the amount of harmful waste and pollution that is released into the environment. Clean cleaning also supports sustainable agriculture by using ingredients that are grown and produced in an environmentally responsible manner.

By being mindful of these practices when making purchases, you can contribute to creating a more environmentally friendly planet.

Source: https://www.ezzdna.com/

Health Basics, taking steps towards a more sustainable future

With language like “circular” and “climate-positive” swirling around the best sustainable personal care brands of 2023, and reports that *76% of consumers are now seeking out sustainable products and packaging, Health Basics has made the decision to work towards a more sustainable offering.

“As a manufacturer, we have an obligation do the right thing. This March 2023, we introduce a new and improved bottle shape that’s made of 50% post-consumer recycled plastic,” says Tatum Dunster, Sales & Marketing Manager of Apex Brands. “We plan to continue these efforts over the next three years to leave a lighter footprint on the planet.”

Health Basics is a much loved and trusted collection of Body Washes inspired by New Zealand. Newly acquired by Apex Brands

based in Auckland, Health Basics has been proudly made in New Zealand for over 30 years. Available in five invigorating fragrances across two sizes, Health Basics Body Washes are packed with antioxidantrich, skin loving ingredients such as Aloe Vera, Manuka Honey and Ocean Collagen, to support soft and healthy skin. With regional names like Opononi Splash, Kaimai Rainfall, Otago Summer, Matai Bay Breeze and Te Anau Soothe, the Health Basics Body Wash collection is truly ‘Made of New Zealand.’

*Power reviews -beauty-industry-consumer-report For trade enquiries or more information contact matt.covacich@storelink.co.nz www.healthbasics.co.nz @healthbasics_

Best Breakfasts

What’s new and driving sales right now?

Whether you’re a fan of toasted bagels and spreads, or prefer wholesome oats in the morning, there’s no doubt that breakfast is still the most important meal of the day.

We talked to local suppliers to find out what’s trending in store.

Harraways’ exciting new additions

Harraways is a local, privately owned oat brand, milled in the original Dunedin mill. The mill started operation in 1867 and over this 156-year journey, Harraways has supported local Otago and Southland farmers who grow the finest quality local oats found in most* of its branded bags or boxes (*excl. Organic).

Found in all good Kiwi supermarkets and health food stores, Harraways commands a market-leading 48.4% dollar share of the $25.9 million traditional bagged, oats business in New Zealand.

The company also mills private label for local customers, alongside a flourishing industrial/B2B business whereby Harraways grains become core ingredients in other famous local food and beverage brands.

The company also exports its fine products into Pacific and other South-east Asian markets.

Harraways has market momentum with its value-added ranges - including single sachet and fortified, bagged oat mixes. For example, the total oats market has contracted 1.4% in units (total grocery TY vs. LY) compared to Harraways’ added value segment, growing 19.4% in units (source: IRI, MAT to 22/1/23).

“Our plan to tie product and range development plans to relevant, current customer drivers is working,” says Peter Cox – Harraways Marketing & Product Development Manager.

“Key drivers of relevance right now are –make it healthier, make it good value, make it local, feed my interest in new tastes and ensure each product respects the planet! These ranges do exactly those things,” says Cox.

In recent times three exciting new additions hit the market: Less Sugar Strawberry Cream 7-pack Oat Sachets, Less Sugar Raspberry Coconut Oats 850g Bag, Immunity Boost Blackcurrant & Spiced Apple Oats 850g Bag. All are ranged and available at all good supermarkets throughout New Zealand. For more information contact info@harraways.co.nz ph (03) 488 3073 www.harraways.co.nz

DELICIOUS TASTE DELICIOUS TASTE

NOW WITH EVEN BETTER HEALTH BENEFITS!

“Harraways commands a market-leading 48.4% dollar share of the $25.9 million traditional bagged, oats business in New Zealand.”

WHY IT MAKES SENSE?

category insights

Rebel Bakehouse new Herb & Black Garlic Bagel - a Superfood boost for the category!

Rebel Bakehouse’s master bakers have again risen to the challenge in their quest to bring innovation to the bread aisle, this time creating a superfood boost for the bagel category with their new Herb & Black Garlic bagels.

Why Black Garlic?

“We like to offer consumers a twist on the norm so they’re buying something super healthy, unique and on trend – black garlic ticks all the boxes”, says Kerrie Brown, Head of Sales.

“You may ask, what is black garlic? White garlic

BREAKFAST FOODS

is slow roasted for around six weeks, the result being black garlic, a superfood prized for its distinctive, slightly sweeter flavour, increased antioxidants, antiinflammation and nutritional benefits.

“This bagel is also loaded with herbs, basil, oregano and marjoram and topped with black sesame and poppy seeds – an absolute explosion of flavour all round!

“Boasting a 4-health -star rating this new super bagel joins the rest of our range, all of which are fully sliced, have ingredients baked right through the dough and are plant-based and vegan friendly.

“Other flavours include Sourdough, Low Carb Max, Three Cheese, Original and Sesame Seed – all a fantastic option for a quick and easy, nutritious breakfast, brunch, lunch or dinner solution at home or on the run.

“Check out our delicious recipes on the Rebel website , some specially for breakfast – Original Apple Crumble bagels with whipped Cinnamon Cream Cheese, Three Cheese Pesto Egg in a Hole, Bacon and Egg bagels or Sourdough Caramelised Citrus & Mascarpone bagels, delicious!”

Brown adds: “Having claimed *24.5% share of the bagel category in under a year and being the primary driver of ** 30.5% growth of the category, Rebel Bakehouse is excited to see how this latest superfood bagel boosts growth even more.”

Rebel Bakehouse, packing in more goodness and taste for the ultimate breakfast, lunch or dinner.

Bake well, eat well, live well.

www.rebelbakehouse.co.nz

Contact your Alliance Sales Rep for sales queries.

Spread the news!

Same award-winning breakfast spread - new look jar

Business partners Shannon Kelly and Laura Fisher identified a gap in the breakfast spread line up and inspired by a love for food created allmite gold yeast® spread, which won the pantry category at the 2022 New Zealand Food Awards. A new yeast spread that is like no other, bringing a premium alternative to traditional spreads at breakfast time.

allmite gold yeast spread was created during lockdown, a unique combination of tahini and nutritional yeast with added turmeric and apple cider vinegar. allmite gold has no artificial colours, flavours, or preservatives and is vegan friendly. The perfect addition to every households spread collection, the tahini adds a nutty flavour while the nutritional yeast provides a savoury salty taste, carving out a new creamy and

delicious adventure for the tastebuds.

Deliciously paired with any kind of toast in the morning, allmite gold can also be enjoyed in several different ways at breakfast time. Perfectly paired underneath scrambled, poached or fried eggs on toast or bagels and enjoyed with various toppings such as smoked salmon, bacon, sliced avocado, tomato or with cream cheese.

Try the allmite gold® Salted Caramel

Smoothie with banana, milk, yoghurt, dates, cinnamon, vanilla and allmite gold (this recipe and others at allmitegold.co.nz). allmite gold gives the smoothie a salted caramel flavour boosted with fibre, protein and vitamins. allmite gold, the new premium breakfast spread that is like no other. A deliciously moreish spread that will be enjoyed every day. Have a little or a lot. Email hello@miteyco.com today to become a stockist.

“allmite gold has no artificial colours, flavours, or preservatives and is vegan friendly.”

Sweet Treats

Lindt will be driving innovation in the Block Chocolate category in 2023, firstly with a fantastic new recipe launching instore on March 20th, says Senior Client Manager Ken Davis. “Excellence Mango & Almond, as seen on the cover of this issue, is a delightful contrast of fresh, tropical mango and roasted almond slivers in finest smooth dark chocolate.

“Excellence Mango & Almond had exceptional consumer research results with high purchase intent and 8/10 for taste liking,” says Davis.

Consumer comments included: “I loved the mango zing, it was full of flavour, along with the delicious taste of dark chocolate.”

“Look out for more Lindt block product launches later this year,” says Davis. He adds: “Lindt Chocolate Blocks are growing at 5.2% ($ value

QTR in TKA to 25/12/22 IRI data).

“In Gifting, the Lindt Lindor Cornet Strawberry & Cream 197g launched on January 23rd just in time for Valentine’s Day to drive value growth.

“Again, Lindt have more exciting innovative new gifting launches coming later this year.

“The iconic Lindt Gold Bunny is now back in store for Easter, but be quick and ‘catch him before he’s gone’,” says Davis.

Limited edition Skittles® Pride Packs celebrate pride month with Rainbow NZ Charitable Trust

Skittles removed its iconic rainbow from their packaging, to stand in solidarity with Pride celebrations in New Zealand during February. The colour-less rainbow Pride packs were available in-stores from 13 February, with the aim of raising more awareness and support for the LGBTQIA+ community.

To support and celebrate the LGBTQIA+ community, Skittles partnered with the Rainbow New Zealand Charitable Trust, a New Zealand charity who maintains a fund available to build strength through diversity within the LGBTQIA+ community. Skittles has made a donation of $10,000 and these funds

“Lindt will be driving innovation in the Block Chocolate category in 2023”

New chocolates and confectionery arrive in store.

will be distributed throughout New Zealand to support the regional Pride Parades in bringing communities together.

”Skittles – and its iconic rainbow – stands for happiness, inspires fun and celebrates diversity and inclusion,” says Emily Dowling, Mars New Zealand General Manager, the maker of Skittles.

“As an iconic global brand, we believe we have a responsibility to use our voice and the power of our brand for good, and supporting Pride is a great example of this. We are committed to advocating for the LGBTQIA+ community both within our own organization and throughout the world.”

Tony’s Chocolonely

Tony’s Chocolonely is an impact company that fights for equality in the chocolate industry.

Kiwis have embraced this B-corp certified ethical Fair-trade chocolate and Tonys’ Chocolonely can now be found on the shelves at Farro Fresh, New World, Four Square, Pak’nSave and Countdown stores around the country, as well as smaller

gift and boutique stores.

Tony’s Chocolonely exists to make 100% slave free the norm in chocolate - not just their own chocolate, but all chocolate worldwide.

Tony’s Chocolonely leads by example by being 100% traceable from bean-tobar, because knowing who produces the beans where and under which circumstances is the only way to take full responsibility. They also pay a higher cocoa price that enables cocoa farmers to earn a living. By investing in long-term partnerships and working directly with cocoa cooperatives, as well as working on quality and productivity together with the farmers, Tony’s Chocolonely shows that it is possible to make chocolate differently and inspires other to do the same.

In New Zealand, in addition to the core range of Tony’s Chocolonley this year will see more seasonal ranges, some exciting collaborations and also an extension to the range with smaller 47-50g convenience bars.

The Tony’s Chocolonely core range now has seven 180g bars:

“Tony’s Chocolonely is an impact company that fights for equality in the chocolate industry.”

category insights

• Milk chocolate caramel sea salt 32%

• Milk chocolate 32%

• Milk chocolate hazelnut 32%

• White chocolate raspberry popping candy 28%.

• Dark Milk Pretzel Toffee 42%

• Extra dark chocolate 70% (dairy free)

• Dark chocolate almond sea salt 51% (dairy free)

Tony’s Chocolonely is distributed by Nick Brown and Becs Caughey from Cook & Nelson.

For trade enquiries please contact Becs Caughey on Rebecca@cookandnelson.com or 021 886 024.

www.cookandnelson.com

www.tonyschocolonely.com

Whittaker’s brings together Blondie and Biscuit for the perfect match

Whittaker’s has released a new Limited Edition Blondie and Biscuit 250g Block. Available only while stocks last, it pairs the signature flavour of Whittaker’s authentically caramelised Blondie chocolate with dark, crunchy, homestyle biscuit pieces for a moreish new treat.

Whittaker’s Product Development Manager, Megan Sinclair, says bringing Blondie and Biscuit together has created a flavour and texture match made in heaven.

“The crispy texture of the locally crafted dark cocoa biscuit offers a whole new way to enjoy our delicious Blondie Chocolate. The interaction between the cocoa crunch and the smooth toasted caramel, milk and buttery flavours makes it insanely moreish,” she says.

Whittaker’s Blondie chocolate is crafted by heating the ingredients to the perfect high temperature for a precise amount of time, creating an authentic caramelisation that doesn’t require added caramel flavours or colourings.

“By adding generous amounts of dark cocoa biscuit pieces, we think this will appeal not only to lovers of Whittaker’s Blondie chocolate, but anyone who wants a sweet treat with their cup of tea or coffee. It’s a great way to enjoy the crispy, buttery taste of home baking without the tidy up!” says Sinclair.

Like all Whittaker’s chocolate, Whittaker’s Blondie and Biscuit is made from Beans to Bar at its single factory in Porirua. It is also palm oil free and Rainforest Alliance Certified™, as is Whittaker’s entire range of products crafted from Ghanaian cocoa beans.

Whittaker’s Blondie and Biscuit will be available while stocks last in a classic 250g block.

Source : IRI Market Edge Grocery MAT to 29/01/23

“The crispy texture of the locally crafted dark cocoa biscuit offers a whole new way to enjoy our delicious Blondie Chocolate.”

Queen Anne Chocolate Fish Bitesjust like Chocolate Fish but smaller… and ideal for sharing!

Following the success of the premium Queen Anne Chocolate Fish Bite 170g range in the Share Pack sector of the Chocolate Confectionary Market, Queen Anne has introduced a third variant – Dark Chocolate Peppermint Fish Bites. This dark chocolate and peppermint combination is ideal for both everyday Gifting and Seasonal occasions, with eye-catching green graphics to complement the Strawberry and Raspberry variants.

“Our Chocolate Fish Bites have a Kiwiana point of difference and continue to have the highest ROS over all our boxed chocolate products,“ says Sarah Adams, Managing Director.

“Raspberry is the consumer favourite for now, but customer feedback is telling us Peppermint is a contender for the top spot,” Adams says.

Following the move mid-2022 into larger Christchurch manufacturing premises, the business has increased capacity to support its continued strong growth.

“Queen Anne is growing well ahead of the 7.1% market growth at 24.3% (Nielsen MAT to Jan 2023),” says Adams. Underpinning this is the single serve indulgent ranges of 55g Marshmallow Bars and 50g Chocolate Fish, which now make up over a third of Queen Anne sales.

And the Kiwi icon made international success when Radio and TV personality Hillary Barry presented Queen Anne Chocolate Fish to entertainer Billy Joel… and he loved them.

Did you know?

The history of chocolate began in Mesoamerica (present day Mexico). Fermented beverages made from chocolate date back to at least 1500 BC. The Mexica believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency. Originally prepared only as a drink, chocolate was served as a bitter liquid, mixed with spices. It was believed to be an aphrodisiac and to give the drinker strength.

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

New Zealand handcrafted chocolate since 1925

Contact your local Alliance Marketing Representative for further information on the Queen Anne chocolate range.

“Our Chocolate Fish Bites have a Kiwiana point of difference”

Sarah Adams, Managing Director, Queen Anne

Super Sauces

In view of the rising cost of living, some consumers are switching to private labels, or upgrading to larger pack sizes for value. At the other end of the spectrum, high-quality ingredients and premium curry sauces are sought after, for a “restaurant at home” experience.

Look out for new hot sauces, American-style BBQ sauces and Best Food’s vegan mayo arriving in store. We talked to local suppliers to see what’s new and trending this year.

Trident Sweet Chilli Sauce

“This year, consumers will face increased pressure to compromise on product quality,” says Sarah Pethybridge, Trident Brand Manager. “Fortunately, Trident Sweet Chilli Sauce is a unique product that stands out due to its high-quality ingredients, consistency, and strong brand equity with consumers. Unlike other products in the category, Trident’s original Sweet Chilli Sauce 285ml has not shown any signs of declining consumer interest.

In fact, the 730ml size has had unit growth +2.5% compared to the previous year*, demonstrating that consumers see great value in this product, especially during tough times.”

She adds: “Trident is eager for the year ahead with an exciting pipeline of new recipes and meal

inspiration to add value to their consumers, as well as some ‘hot’ new product lines.”

Contact your Hutchinson’s rep to order.

*IRI Total Sauces Database, TKA, MAT, Units to 01/01/2023.

Sid Sahrawat’s popular at-home range expands

Fans of restaurateur Sid Sahrawat’s at-home curry sauce range, Cassia at Home, have more options for whipping up a quick, impressive dinner, with the addition of a delicious new Madras simmer sauce to the line-up.

The Cassia at Home Madras simmer sauce is the fourth sauce in the range, joining the Korma, Makhani, and Karahi sauces that initially launched in late 2020.

The range is the brainchild of chef Sid Sahrawat and takes its name from his award-winning contemporary Indian restaurant Cassia, in Auckland.

The Cassia at Home sauces are simmer sauces that offer easy ways to create a tasty and healthy meal. Home chefs can simply cook their favourite vegetables, fish, meat, or plant protein, then add the sauce to the pan, bringing the flavours of Cassia to their own kitchen.

Named after the city of Madras (now called Chennai), located in Southern India, the Cassia

“Trident is eager for the year ahead with an exciting pipeline of new recipes and meal inspiration to add value to their consumers”

Sarah Pethybridge, Trident Brand Manager

at Home Madras sauce is made using Sahrawat’s own recipe. Made in India, close to the source of its spices, it is a moreish blend of coconut milk, curry leaves, and mustard seeds in a medium spicy tomato-based sauce.

Sahrawat began his hospitality career when he moved from the North of India to study at hospitality school in Chennai. It was there that he fell in love with the coastal South Indian flavours, with the Madras sauce one of his favourites.

“I love pairing Madras sauce with fish or crayfish as it transports me back to my time in the city, but it also works well with lamb, beef, greens such as beans and roasted kumara and mushrooms,” he says.

The Cassia at Home Madras curry sauce (RRP $12.99 for a 500 ml jar) has no added colours or artificial flavours, is gluten- and nut-free.

Cassia at Home is an independently owned New Zealand business. The sauces are now made in India, close to the source of the spices and the other authentic ingredients that underpin the Cassia recipes. For more see www.cassiaathome.com .

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

category insights

Source : IRI Market Edge Grocery MAT to 29/01/23

Chef Sid Sahrawat’s at-home curry sauce range

Quick&

easy

Chilled convenience products and easy meals are in high demand.

Rocket Brand Chilled beef patties, meatballs and mince have undergone a significant brand and packaging refresh, re-launching the range into supermarkets across New Zealand from February. Proudly owned and manufactured in Wellington by Taylor Preston Limited, the Rocket beef mince is 100% Angus beef, and the patties and meatballs are premium beef with the iconic and very flavorsome Rocket Sauce. We are proud to now be packing the range into new and very colorful cardboard packaging, introducing some fun to shopping, plus giving us the opportunity to relay more information about the products.

Although the packaging has changed, and the brand has undergone a subtle refresh, the patties and meatballs are made to a delicious recipe that has not changed since its first launch in 1989.

“Excellent shelf life, competitive pricing, attractive packaging and quality ingredients, means we have an excellent range that presents good value for money,” says Manager Andrew Green.

“The beef we use is slaughtered and boned on-site and then transferred directly to the processing room to be ground and formed. Being an export licensed facility, we can guarantee our processes are to the very highest food safety standards, and adding to that, our beef is also Halal.”

Watch out for a new range of chilled Rocket Sous Vide beef & lamb, and frozen Taylored Foods branded slow cooked sous vide as we roll them out in 2023.

For further information please visit www.rocketnz.co.nz

Honest Burgers

Silver Fern Farms Honest Burger range is for burger lovers who are serious about quality. The range showcases delicious home-grown flavours, from farm to forest, by combining New Zealand’s finest pastureraised beef, lamb and venison with hints of unique, local ingredients.

The entire Honest Burger range is made with quality red meat with no artificial flavours, fillers, or preservatives and is gluten free.

Silver Fern Farms’ Honest Burger range includes:

• Beef Burgers with Horopito Pepper

• Lamb Burgers with Kawakawa Herb

• Beef & Lamb Burgers with Mānuka Smoked Salt

• Beef & Venison Burgers with Rātā Honey – the newest addition to the popular range.

The tender and juicy burgers provide a high quality and nutritious option for at-home cooks, with the added convenience of being portioned into generous 125g burgers which are delicately seasoned and ready to grill.

There are four burgers per pack, making Honest Burgers the perfect no-fuss option for any occasion. True to the name, there are no surprises in Honest Burgers, just 95-97% red meat perfectly paired with accents of New Zealand. With a versatile range of flavours, these burgers are a great choice for people focused on making healthy food choices and are the perfect addition to any burger night – whether you’re entertaining or putting together a quick, delicious meal for the family.

The Honest Beef & Venison Burgers with Rātā Honey are the newest addition to the Honest Burger range, pairing quality beef and venison with the smooth, natural sweetness of New Zealand Rātā honey.

Silver Fern Farms’ Honest Burger range is available nationwide in all good supermarkets alongside Silver Fern Farms’ full range of premium beef, lamb, and venison.

Look out for the Honest Burger range’s bright and colourful packaging in the chilled meat section.

New. Sea. Land. Flavours - Premium ready to eat meals from Moana New Zealand

Moana New Zealand has developed a range of premium ready to eat meals inspired by authentic Aotearoa ingredients. Featuring premium, locally sourced ingredients such as Rewarewa honey, horopito spice, kumukumu and kumara, these meals showcase the finest ingredients New Zealand has to offer.

You’ll find a variety of sea and land-based meals with high levels of protein and succulent pieces of meat or fish in every pouch. Our meals are the perfect cure for when you’re craving a nourishing, hot home cooked meal in a fraction of the time.

Along with seafood, chicken, beef and vegetarian flavours, the range also includes gluten free and dairy free options. All meals feature high levels of protein ranging from 30% to 55% per pouch. There are currently six products across the range, all in 300g packs:

• Creamy Seafood Chowder

• Lemongrass, Chilli, Coconut Fish Curry

• Coconut & Turmeric Fish Curry

• Horopito & Beef Ragu

• Rewarewa Honey Soy & Ginger Chicken

• Kumara, Paneer & Chickpea Curry

We have included helpful serving suggestions on the back of each pack to ensure customers make the most of every Moana New Zealand meal.

For orders and more information call or email: Nicola Frampton027 880 4211 or moana_feedback@moana.co.nz

New. Sea. Land. Flavours.

Every gurnard, green-lipped mussel, tender piece of beef, every last drop of rewarewa honey and down to the last capsicum, is gathered and harvested with a lightness of touch. The preparation of our ready-to-eat meals has been carefully orchestrated to preserve the best ingredients New Zealand has to offer.

beef and vegetarian flavours, the range also includes gluten free and dairy free options.”

Going Costco

Over the summer break curiosity got the better of us and the missus and I made our way out to Costco.

Ever since its opening last year I’d been hearing tales of awe and wonder about some higher form of retail heaven. One I talked to gushed all glassy-eyed about her new favourite place to be; her weekend guilty secret.

In addition to the reports of vast queues of expectant customers, there has been positive news for suppliers. Cookie Time apparently reached $1m in sales within two months and also secured international opportunities. Not bad going for the plucky kiwi brand.

So what was it like?

I can’t think of any other retailer that I’ve had to buy a membership from in order to shop in their store. But there we were, 20 minutes deep in a line of expectant newbie customers. Sixty dollars for the privilege to shop seemed rather steep. So was it worth it?

The overwhelming initial impression of Costco is the scale. From the massive trolleys, to the vast space, to the mountainous displays, to the jumbo pack sized products; everything is super-sized and abundant.

The massive store is a melting pot of everything under one roof, like a mash-up of Harvey Norman, The Warehouse, Pak‘n Save and Chemist Warehouse. The range of products certainly raised our eyebrows. Peppered amongst the more predictable groceries and

household items were designer watches for thousands of dollars, boats, golf clubs, and of course the ironic coffin selection as you leave.

On top of the variety, Costco provides a huge range of foreign items, especially in the grocery area where there is a truly impressive array of mostly processed foods that are new to New Zealand.

One of the significant Costco tropes is the sense of value. We certainly saw some keenly priced items such as the frenzied queue for $7 rotisserie chickens, and there are certainly some great deals that stand out. However, the large Costco pack sizes can make it hard to calculate real value.

What is the effect on shopping behaviour?

As a shopper marketer there were several standout insights for me.

Abundance works like scarcity. Scarcity is one of the classic drivers of demand, but abundance is also effective. The super-sized trolleys were full to the brim with enormous packs of toilet rolls, muffins, bread and bulk purchases ready for the end of days. The subliminal message is this is where you are expected to go large, not pick and choose.

Sensory overload creates confusion. The overwhelming scale and stimulus at Costco clearly creates a level of confusion. I have never seen so many trolley crashes as at Costco with many shoppers appearing over-excited, dazed and confused. Unfortunately, Costco does not provide very clear signposting between sections and aisles to aid navigation.

Exclusivity sells. One of the prevailing likes with Costco is that it is full of things you don’t find anywhere else. It is a treasure chest full of novelty, feeding the curiosity gene of shoppers.

A need to justify the price of admission. Listening to Costco shoppers, the cost of membership is easily reframed from an expense or barrier into a shopping challenge. Once you have committed there is the belief that you need to make sure you get your money’s worth by purchasing more to save more.

Blurring relative value and absolute grocery cost. Working out real value at Costco can be tricky. It was confusing to balance comparative value per unit with absolute cost of large pack sizes. From our experience we were mentally converting good comparative deals as we passed through the store right up to the checkout when the absolute cost of large pack sizes struck home and we were somewhat shocked by the total bill.

The bottom line is that the Costco experience is certainly worth the effort. It is bigger than Texas and more like Disneyland than your shopping mall. You might just need a lie down and a cup of tea afterwards.

Lew Bentley

Head of Strategy at Shopper Marketing Agency Energi

Costco is a treasure chest full of novelty.

Leverage from the huge reach offered by our digital channels such as web desktop, mobile, eDM, e-newsletters and social media to connect with the largest audience of retail owner/ operators, category buyers and key decision makers within our significant sector.

FMCG Business digital channels are the trusted source of breaking news and the latest industry information, meaning they can deliver huge impact for your campaigns and promotions, supporting brand awareness and driving engagement.

KEY FACTS

• Dynamic and visually stimulating Website with daily updates. The leading and most comprehensive website for our sector.

• Informative and entertaining weekly eNewsletter. Trusted source of important information, news and updates.

• Exclusive eDM marketing, putting your brand direct into the inbox of loyal opt-in subscribers

• Highly engaged and targeted Social Media platforms across Facebook, Instagram, Twitter and LinkedIn.

To discuss all digital and social media advertising opportunities, contact Vicky Bennett, 021 626 115, vbennett@fmcgbusiness.co.nz

New business toolbox for a more sustainable supply chain

A free online toolbox that makes it easy for businesses to assess the sustainability of their organisation and their supply chain has launched.

Docket has been created by a public-private partnership, led by the Sustainable Business Network (SBN). It helps businesses check and improve their performance in six key areas of sustainability.

About 70% of a business’s sustainability impact comes from its supply chain, says Holly Norton, Regenerative Design Lead at SBN.

“Whether you are a smallscale supplier or a corporate buying from others, Docket can help you cut carbon emissions, reduce waste, regenerate nature, keep workers healthy and safe, uphold workers’ rights and eliminate modern slavery,” she says.

“There are about 546,000 small businesses in Aotearoa New Zealand. Together they can make a massive difference in reducing their impact on the environment.

“At the same time, being more sustainable can reduce costs, attract and retain customers and staff and help you get ahead of the competition.”

Docket starts with a quick self-assessment to see how well a business is looking out for the environment and its team. Where businesses are doing well, Docket provides examples of how they can share those sustainability achievements with customers and networks. In areas where improvement is needed it provides links to tools and resources.

Businesses are encouraged to share Docket to make their supply chains more sustainable.

Tania Donaldson is Manager Employment System Guidance and Engagement, Ministry for Business, Innovation & Employment (MBIE). She says: “MBIE recognises that major societal issues such as climate change and poor treatment of workers, will have long term impacts on business. The Docket toolkit will highlight where businesses are doing well, as well as provide advice and support on areas for improvement in environmental and social sustainability best practice.”

Docket is a collaboration led by the Sustainable Business Network with MAS; Ministry of Business, Innovation and Employment; Ministry for the Environment; Wellington City Council; Westpac NZ Government Innovation Fund and WorkSafe.

View Docket here: https:// sustainable.org.nz/docket/

“About 70% of a business’s sustainability impact comes from its supply chain”

A Right Royal Roast for Cyclone Relief

Her Royal Highness Princess Anne is known for her love of horses, sailing and coffee, and recently she indulged the latter on a visit to New Zealand during which she toured the Havana Coffee Works roastery in Wellington.

Havana Coffee Works’ General Manager, Stefan Gray said: “We hosted Her Royal Highness on a tour of the Wellington roastery, and it became obvious she knew how to make an excellent cup of coffee.

“But more than that, she had an extensive knowledge of coffee. After a brief demonstration by our Master Roaster Joe Stoddart, she personally roasted her own unique blend to take home with her to England.

“Later on, we were conversing about the devastation of Cyclone Gabrielle. The Royals expressed their wish to help, and The Princess Royal Cyclone Relief Blend was born.

“One of just two 500-gram bags of coffee roasted by Her Royal Highness herself is being auctioned off to raise funds. The auction winner will also receive a Royal worthy roastery tour and Havana goodie bag. Her Royal Highness’ recipe is a sophisticated blend; it’s bold and rich with deep caramel and European chocolate after tones. We have since roasted more beans, so her blend is available online and through our roasteries with the profits going to the Red Cross.

“Princess Anne and Sir Timothy Laurence were delightful guests. Their kindness is greatly appreciated and we’re very fortunate to

have this unique opportunity to help those impacted by Cyclone Gabrielle,” said Gray.

The auction for a 500g-bag of coffee personally roasted by Her Royal Highness Princess Anne on Trademe included a royal worthy Havana tour* with the Head Roaster and a Havana goodie bag. Using her Royal Highness’ recipe, the Havana team have replicated this blend and it is available for a limited time to purchase at Havana Coffee Works in Wellington, Auckland and online at Havana.co.nz, with profits being donated to The Red Cross.

Princess Anne and Sir Tim Laurence on the Havana Coffee Works Roastery balcony with Tyler Warrington from Havana.

Her Royal Highness, Princess Anne making an espresso coffee.

Foodstuffs helps to promote the 1737 National Mental Health Helpline

In response to the distress caused by Cyclone Gabrielle and the ongoing bad weather, Foodstuffs, the 100% New Zealand owned and operated co-operative behind PAK’nSAVE, New World and Four Square, has partnered with Whakarongorau Aotearoa / New Zealand Telehealth Services, to help ensure those impacted and affected know free, 24/7 mental health support is available by calling or texting 1737, the national mental health helpline.

Chris Quin, Managing Director of Foodstuffs New Zealand says: “We understand events like Cyclone Gabrielle and the ongoing bad weather can cause significant stress and anxiety for individuals and communities. That’s why we’re partnering with Whakarongorau Aotearoa, to remind people that support, and advice is available, and how to access it when they’re ready.”

“If someone is feeling stressed or overwhelmed, we want them to know there’s free, specialist support available, so for our stores in affected areas, we’ve added messages promoting 1737 to our till receipts, we’re running announcements over instore speaker systems and we’re promoting the service via our Facebook pages and over email.”

The 1737 service provides free, confidential support for anyone feeling distressed, overwhelmed, or anxious. By calling or texting 1737, people can connect with a trained counsellor who can provide

Glynis Sandland, Acting Chief Executive of Whakarongorau Aotearoa said: “The impact of Cyclone Gabrielle is far reaching. Just as important as physical and practical support is providing psychosocial support, for people’s wellbeing. With the help of Foodstuffs, we’re ensuring people know that if they, or someone they know, needs mental wellbeing support or advice they can call or text 1737 anytime.”

For more information on the 1737 helpline, visit www.1737.org.nz.

Bega Foods NZ distribution now with Goodfood Group

The Bega range of spreads, including Vegemite and Bega Peanut Butter, is now being distributed by Goodfood Group, along with the Bega Cream Cheese spread and macaroni and cheese product lines.

Goodfood Group is a full service, multi-channel food business that recently brought together its product portfolio under the one brand.

Chief Sales and Marketing Officer, Danique Faber, says the company is extremely pleased to be representing the full Bega Foods portfolio here as their sole distribution partners.

“As we were already distributors of the Bega cheese range, including Bega Stringers - a popular lunchbox favourite, and Bega Burger Slices in Foodservice, we are looking forward to taking on the full Bega portfolio and supplying their popular products to retailers, and ultimately consumers. It’s also a milestone year for Bega with the iconic Vegemite brand turning 100.”

Along with the familiar jar, available in gluten free and reduced salt varieties, the Vegemite range includes a convenient ‘Squeezy’ version - perfect for younger Vegemite fans. The peanut butter range includes both smooth and crunchy versions of this ever-popular pantry staple.

The macaroni and cheese product available is the convenient Bega Mac, a four-pack that is great for busy households. The cream cheese range, available in the spreads section of the supermarket, includes the Original and Cheddar varieties.

Faber went on to say that taking on the entire range of Bega brands aligns well with Goodfood Group’s positioning as ‘Family & Food for the Future’.

“Bega is a trusted Australian brand that prides itself on quality ingredients that are created from the goodness of the land. It sits really well alongside our other consumer brands like Food Snob, Rana and Veesey.”

Foodstuffs choppers and Starlink kits help to reopen stores after the cyclone

In the wake of Cyclone Gabrielle, severe flooding and road slips isolated several towns in the Coromandel, East Cape, Gisborne and Hawkes Bay regions.

Four Squares, New Worlds and PAK’nSAVEs in the affected areas were struggling to maintain business continuity due to disruptions to business-critical systems and electronic payment platforms. In response to this urgent need, Foodstuffs North Island’s IT team and its partners flew in via chopper to deploy Starlink kits, satellite-based internet solutions, to help affected stores open for business and to continue serving their communities.

Each Starlink kits consists of a small satellite dish that can be quickly and easily installed on the roof of each supermarket. Once installed, the dishes can connect to the Starlink satellite network,

providing a reliable and high-speed internet connection that’s essential for EFTPOS units at the checkouts. Online connection to a bank’s system is a requirement of every modern chip and pin card and the internet’s also essential for back of house ordering, reporting, pricing functions and enabling fuel sites to open.

Foodstuffs North Island remains committed to supporting affected communities as they recover from the devastation caused by the cyclone. The deployment of Starlink kits is just one example of the ongoing efforts to help these communities get back on their feet.

Card Shark Collector Cards

After the success of the Go Fish Collector Cards in 2022, Turkish Bread and Legasea have developed Card Shark series 2 with 24 cards that are being given away free in Turkish Bread pizza base packs.

In New Zealand we are never more than 120km from the ocean. For many of us, an outdoor lifestyle is the foundation of our fondest memories. Time at the bach, surfing, sailing, fishing, and relaxing at the beach shape our perspectives and make us who we are as a country. Yet our marine environment is changing. Pollution, how we fish and the amount we harvest is causing major decline in coastal fish populations.

We have also observed that most New Zealand children are very knowledgeable about our native birdlife - Tui, Kiwi and Pīwakawaka being easy examples. However, this is not the same for the creatures which inhabit our coastlines.

This is why Turkish Bread continue to support the team at LegaSea www.legasea.co.nz to bring you the Card Sharks collectible edition to

1. Provide resources that engage the next generation. Encourage our children to learn more about the sea creatures which habit our coastlines.

2. This knowledge will see coastal adventures become more animated, vivid, and memorable.

3. The cards are bilingual because we want to elevate Te Reo as New Zealand’s only unique language.

For the first time we have over $20,000 dollars’ worth of prizes generously supplied by the team from Marine deals. Win card supplied in pack.

For more information visit turkishbread.co.nz or contact Blair Johnstone at Turkish Bread on blair@turkishbread.co.nz or 027 645 4688, or contact Legasea, support@legasea.co.nz or 0800 534273

Adam Beretta Owner Operator of Four Square Waimamaku received connectivity with a Starlink kit.

West Coast farm looks a picture on Westgold’s new packaging

West Coast farmer

Graeme McNabb is delighted that images of their farm are a feature of Westgold’s new packaging which is designed to catch the eye of consumers around the world.

The Westland Milk Products supplier says it was exciting to get the call from Westgold staff recently to say the photos taken on the farm will soon be on their product packaging.

Westgold is changing its packaging, across all products, to build consumer awareness of the brand, as well as differentiating Westgold from other brands, and to showcase its quality, both locally and in international markets.

With its lush green pastures backdropped by bush and the majestic Southern Alps, Graeme McNabb and Rachael Anderson’s 213 -hectare dairy farm is in the Kowhitirangi Valley, inland from Hokitika. The picturesque property is where some of the first dairy farms were established on the West Coast because of its flat, fertile land and reliable rainfall.

“Not only is it a lovely part of the country as far as its scenery goes, but we grow great grass here year-round which in turn produces excellent milk,” says McNabb.

Hamish Yates, Westland Milk Products’ General Manager Sales and Marketing, says the design aligns with Westgold’s brand story and reflects its home, Te Tai Poutini, the West Coast of the South Island. “We believe our home and where we source our milk from is a key driver for our intense flavours and great quality.

“It is important that we demonstrate integrity of source, place and way of doing things. Showing West Coast photos and a map on our packaging of where our products are sourced, grounds Westgold in something real and unique.”

Yates says that as a brand, Westgold is going from strength to strength globally. “In 2018 we were exporting to 10 countries and by 2022 this had increased to 18 countries. In 2022 we saw volume growth of 58% compared to the year prior.

“The rapid distribution growth has meant a greater focus on brand

identity, ensuring there is consistency in messaging and brand story across all countries, but being mindful of the differences in consumer needs and wants in each country.”

The new look packaging follows two years of research to better understand consumers’ purchase drivers and trends in food consumption. As a result, the first step was a tweak to Westgold’s identity reflected through its marketing collateral, then to tone and manner with the tagline, “Real. Good.”, followed by a new advertising campaign. The packaging, developed over the last two years, is the last piece of the puzzle, Yates says.

The packaging also features the brand of Garden to Table - the national charity that Westgold supports. Garden to Table supports primary and intermediate schools and kura to take learning out of the classroom and into the garden and kitchen.

“Westgold seeks to inspire people to cook healthy, nutritious, and delicious food. Our partnership with Garden to Table gives us an opportunity to spread that message at the same time supporting the charity’s incredible work, which is having an impact on the education and health of future generations.”

Westgold will officially launch its West Coast inspired packaging for its retail and foodservice products in March, but it may be seen on supermarket shelves sooner.

“We firmly believe the new packaging will open up more global opportunities for our Westgold products and will ensure they continue to maintain a premium position in international markets.”

Yates emphasises that the change in packaging design will cement the Westgold brand as an international supplier of premium quality dairy products produced on the West Coast of New Zealand’s South Island. “The packaging is changing, but our products, such as our awardwinning butter, are very much the same rich, natural grass-fed dairy products they have always been,” he says.

To learn more about Westgold visit westgold.com

Blomfield Recruitment: maximising your business potential with a personalised approach to FMCG recruitment & staffing

I specialise in sourcing and placing talented, high performing, mid to executive level professionals with like-minded businesses, in the FMCG sector.

Over 10 years ago I established Blomfield Recruitment, specialising in Sales, Marketing, Category Management, Finance, Operations, Supply Chain and Logistics roles. As an active member of FGC (Food & Grocery Council) and the RCSA (Recruitment Consulting Services Association); I am well connected and I have worked with many respected New Zealand and Global FMCG businesses.

“Search”, “talent tapping” and “connecting people” is the most significant part of my process; and I credit much of my success to the strong networks and relationships I have built and enjoy continuing to nurture. I am confident attracting, identifying and placing exceptionally talented people. When you work with me, you are supporting a local and quintessential Kiwi business! I love what I do, and I take absolute pride in making sure I deliver beyond your expectations. In total I have over 20 years’ recruitment experience. I believe I can say I truly get it; I have a proven record of delivering outstanding results for employers and employees and I honestly care! If you would like to add exceptional talent to you team, let’s have a chat.

training

Sandy Blomfield ph +64 21 201 0045

sandy@blomfieldrecruitment.nz blomfieldrecruitment.nz

EV driver training: get in before bad habits set in

Much has already been written about the transition to electric vehicles and what this means for business fleets. Let’s add to that body of knowledge, with a focus on a crucial aspect of the shift: driver training.

As electric vehicles are introduced to your fleet, it’s important to understand that many drivers won’t have been in an electric vehicle before or understand the differences from the vehicles they are used to driving.

By providing early and effective EV driver training, your organisation is creating an environment for your drivers to learn the skills they need to drive the EV safely and efficiently, before bad habits can set in. Training provides drivers with an awareness of driving an EV allowing them to feel more comfortable as they set out in these new vehicles.

Quality training covers the emotional and practical perspectives of

driving an EV. It provides the knowledge and skills up front to deal with any psychological roadblocks that can become obstacles to EV adoption.

Fleetcoach training includes two courses specifically designed to help your organisation with the transition to EVs. These courses help your drivers make the adjustment to the new technology, deal with range anxiety, and cover the practical aspects of driving an EV including journey planning and charging. They answer the key questions all new EV drivers have as well as providing insight into EV etiquette.

Driver training is a crucial part of any fleet’s electrification strategy. Fleetcoach is here to support you to achieve a successful transition. Find out more about our training solutions at www.fleetcoach.com/training

TSS Forklift Training – at your place or ours

TSS Workforce is well-known in FMCG recruitment, yet we wanted to offer more to our clients. So, when asked by some of our clients if we would consider offering forklift training (amongst other types of training ie: packing, production line, etc), we thought “Why not?” and TSS Training came into being.

Providing the training our clients really needed was a great way to extend our existing service, something that would benefit our clients in a fast-paced FMCG environment. We are always looking for opportunities to set us apart; we have never been afraid to challenge status-quo and we thrive on pushing the boundaries of what is possible for the growth and benefit of our clients and our workers.

TSS Training started on 1 September 2022 with our first course of Forklift Training. Fast forward to February 2023 and we have issued hundreds of forklift licences to new and refresher forklift drivers. We have recently added a reach hoist and man-up machine to the training fleet.

What makes our Forklift Training different?

FMCG companies are often looking for innovative, effective, and tailor-made ways to train their employees. Our clients needed a training provider who could make a huge difference in the quality and effectiveness of the training that would support their business operations. We think TSS Training fits the bill.

Our training is designed to empower employees to effectively transition the skills learnt in our training into their work

environment. Our training combines interactive, hands-on activities, and realworld simulations to ensure that our training is engaging and informative.

Our trainers, Sam and Kazza, are very experienced with the demands of the FMCG industry, especially warehousing. They are passionate about helping our clients get the most out of our training programs. We incorporate a right-first-time attitude in our training. We are committed to helping our clients assist their staff in reaching their training goals by providing effective and efficient training solutions with the help of our expert trainers.

Our training program is also designed to be flexible and customisable. We understand that each of our clients has unique needs, and we strive to create training programs that are tailored to meet those needs. We can assist trainees where English is not their first language.

Part of the solution we offer is training either at our site or the client’s site, and we have even run night-time courses for companies that couldn’t arrange for staff to come in during the day. We have had skilled fork and reach hoist drivers who’ve attended and commented that they have learned things they’ve never been told before.

It’s about supporting our clients in an ever-demanding world.

“Understanding you, We go further!”

Ph: 0800 877 123

Email: forklift@tssgroup.co.nz

www.tssworkforce.co.nz

www.tssgroup.co.nz

“Our training combines interactive, hands-on activities, and real-world simulations”

L-R Paul Wang, Sian Baker, Sam Leatigaga (trainer), Alo Viliamu (kneeling), Shalom Leatigaga, Tala Burgess, Kaiva Burgess, Bazil (Kazza) Ah Kiau (trainer), Ali Toafa, Tai Tupou

Welcome to Henson Recruitment NZ

Being the owner and a ‘hands-on’ recruiter with over 19 years recruitment experience, I am a specialist FMCG recruiter who places Sales, Marketing, Category talent across the FMCG and Consumer Retail space. Having previously worked for Unilever, I have managed to bring an abundance of inside industry knowledge into my FMCG recruitment career, resulting in the creation of an enviable network and a solid understanding of clients’ needs whilst providing the candidate experience that candidate’s deserve.

My previous success comes down to listening to clients and having the ability to unearth talent through a search-led approach (without the upfront fee!) and having the resources to attract the best possible calibre. Being my own boss – enables me to truly focus on each talent project without any interruptions and work closely with the hiring and talent managers in a consultative and collaborative style.

Having launched my New Zealand business in early 2022, it’s been a very interesting first 12 months entering the NZ market. With many years of experience within the UK FMCG market, I was excited to understand the differences and areas that I needed to adapt, to ensure my first year was a success and how I needed to build on new client relationships.

One of the biggest points of difference that my clients have found by using my services, is that because I’m a new start-up, I have a wideopen search scope across the talent marketplace meaning access to more candidates equating to more choice. A lot of companies have been missing out on talent as their preferred recruiter have built a large client base, which is good for them – however, they are not able to approach talent within their customers, whereas I have access to these out of bounds candidates.

2023 has kicked-off well with a record February and a lot of candidates becoming active on the market looking for their next career move. I have also seen a trend in more candidates rejecting counter offers from their employers when accepting a new role, although that’s not to say that

front and make them feel wanted more than their current employer does. add

Craig Henson Owner Henson Recruitment NZ

Securing shareholder advances to your small business

Why register?

In times of financial difficulty, shareholders of SME’s will often advance additional capital to a company to keep it afloat. Shareholder advances may be in the form of a term loan to the company, or via a shareholder’s current account and should be appropriately documented at the time of the advance.

It is important for a shareholder to protect their advances just like any other creditor. Taking security over the assets of the company can be an effective way for shareholders (or related parties) to protect their advances from a future insolvency event.

By registering a security on the Personal Property Securities Register (PPSR), shareholders potentially go from being last in the queue of creditors as an unsecured creditor to being a secured creditor having priority. Secured creditors are repaid ahead of all unsecured creditors and any secured creditors who registered later in time over the same asset. Unsecured creditors are generally paid last and prorata with other unsecured creditors.

Shareholders should also register their security before advancing funds. The timing of registration is often crucial to priority of that security as between other secured creditors. Note however, if a company already has a loan with another party, usually a bank, that company may under the terms of the loan need to obtain that party’s consent to grant another registrable security.

Avoid voidable charges

Under section 293 of the Companies Act 1993, a liquidator can void a security where for example, a company grants a security to a related party (in this case a shareholder), if a company becomes unable to pay its due debts immediately after granting the security, and the security is granted during the ‘related party period’. Generally speaking, the ‘related party period’ is the period which is 2 years prior to commencement of liquidation of a company.

Further, a liquidator can void a security where the security is granted within the ‘restricted period’, which is generally six months prior to commencement of liquidation of the company. Therefore it is important to register security well before you need to rely on it.

If voided, the secured creditor will become an unsecured creditor, losing any benefits they may have had in terms of priority and enforcement options. However, a security may not be able to be voided where a security secures actual money advanced to the company, or where valuable consideration is given in good faith to the company upon or after granting the security.

Subpart 6 of the Property Law Act 2007 (PLA)

Companies should be cautious when making dispositions of property at a time when the company may be at risk of insolvency. Under the PLA, courts have the power to set aside such dispositions if it appears to be a gift, an unequal exchange, or was intended to prejudice a creditor. Generally, shareholders can avoid a disposition to them being set aside by ensuring that the terms of their loan advances to a company are given for fair value and upon arm’s length terms.

Advances to the business should be secured before an event of insolvency is apparent. Plan now to minimise your risk in the future. If you have any unsecured shareholder advances or are intending to advance further monies, it may be time to seek legal advice on how to secure those advances on the PPSR before it is too late.

Claire Vordermann Associate Steindle Williams Legal swlegal.co.nz

“Plan now to minimise your risk in the future”

Cheers to Naked Life canned cocktails!

This month’s finalist for the FMCG Business Product of the Year Award is Naked Life - an RTD range of non-alcoholic, sugar-free, canned cocktails.

The Australian #1 ready-to-drink range has just arrived in New Zealand and is right on trend as more and more people demand healthier cocktail alternatives.

Each Naked Life product contains zero sugar and zero alcohol in the hopes of enjoying the sweeter things in life with zero guilt.

“We craft each batch with a carefully distilled blend of botanicals and ingredients,” says founder and CEO David Andrew. “This way you get to enjoy a drink which has the unmistakable taste of the cocktail without the alcohol, sugar or high calories. This is a reflection of a broader trend, where one in four consumers are moderating their alcohol consumption and we expect this trend to continue.”

With 15 ready-to-drink cocktail SKUs in Australia, it is hoped that more will arrive in New Zealand as brand awareness grows. Countdown will stock four of the most popular SKUs from February; Classic G&T, Margarita, Italian Spritz and Mojito.

FMCG BUSINESS Product Of The Year

• FMCGPRODUCT OF THEYEAR • PRODUCT OF THE YEAR

•RAEYEHT

Do you have a Hero product that stands out from the crowd? If there’s a tasty tastebud teaser, NPD rockstar, or best seller in your portfolio that deserves to be crowned ‘Product Of The Year’we’d love to hear from you! We’ll showcase some of the finalists in upcoming issues and reveal the FMCG Business Product of the Year later in 2023.

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

Dairy Free Awards 2023 winners revealed

The winners of the fourth annual Dairy Free Awards, which highlight and showcase the best of New Zealand’s available plant-based dairy alternatives were announced at the end of February.

The Awards cover six categories of products: ice cream, milk, cream, desserts, yoghurt and butter, all fully plant-based, high quality, delicious and nutritious. No one needs to go without their favourite foods, as the plant-based market keeps on developing new and better products and growing exponentially.

These days consumers are acutely aware of the environmental consequences of their choices, with many product nominees based on oats, though coconut was also very popular. The top ice creams were both on a stick, proving that Kiwis love to eat on the go, the Magnum Almond Dairy Free was a clear winner, with the Kapiti Chocolate Boysenberry a close run second.

“There were 37 different ice cream flavours nominated! It’s wonderful to see the increasing number of dairy-free products out there, proving the market is booming and the public’s appetite for plant-based is growing. Our Awards set a high bar for companies to step up to, providing quality Kiwi products available to all,” said Claire Insley, media spokesperson for the Vegan Society.

“The winners are delighted to be shown they are the nation’s favourite! We encourage more companies to offer great NZ produced plant-based foods. As a nation we need to be more self-sufficient and there is no reason we cannot grow all our own plants for these fabulous products,” said Insley.

Meanwhile for the plant milks category, Boring Oat again produced a winner with their deliciously creamy Barista Oat and runner up was their Boring Oat Milk.

Raglan Food Company were also top favourites again in the Yoghurt category, while Takapuna company Vutter won the Butter category, with Olivani original coming a close runner up.

New to the Dairy Free Awards were the Dessert and Cream categories. Little Island came out top with their delicious Cashew Cream and

European favourite, Alpro came in second with their Soy Cream Single. The time had come for vegan desserts to receive their own category, and Damn Good Food Co were the winners with their delicious Salted Caramel. Sara Lee brand Joy were the runners up with their amazing Key Lime Pie.

“Kiwis overwhelmingly support locally produced foods, so it’s no surprise most of the award winners were well loved Kiwi brands. With the recent devastating storms hitting the North Island and more to come, we must act now to mitigate our carbon emissions,” said Insley.

“Eating plant-based meals can reduce our carbon footprint due to food by up to 73%, so there is no better time for us to do our bit for our planet. The Vegan Society offers resources for those wishing to take up plantbased eating to help the environment, improve their health and show compassion for the animals.”

2023 WINNERS

Best Dairy Free Milk

Winner - Boring - Barista Oat Milk

Runner Up - Boring - Original Oat Milk

Best Dairy Free Yoghurt

Winner - Raglan Food Company - Vanilla Bean

Runner Up - Raglan Food Company- Natural

Best Dairy Free Ice Cream

Winner - Magnum - Almond Dairy Free

Runner Up - Kapiti - Chocolate Boysenberry

Best Dairy Free Butter/Spread

Winner - Vutter

Runner Up - Olivani original

Best Dairy Free Dessert

Winner - Damn Good Food Co. Salted Caramel

Runner Up - Sara Lee “Joy” Key Lime Pie

For the full results check out https://vegansociety.org.nz/nz-dairyfree-awards/

“

It’s no surprise most of the award winners were well loved Kiwi brands” Claire Insley, spokesperson for the Vegan Society

Michelin-star chef joins ONZFP Awards judges

Michelin-star chef Pim Techamuanvivit joined internationally-renowned NZ chef Peter Gordon and 25 local food experts to judge the Outstanding NZ Food Producer Awards in Auckland in February.

More than 290 locally harvested, grown and made food and drink products were assessed at Homeland, The Food Embassy for Aotearoa and the Pacific Islands. Cumin spiced wild tahr pies, wild venison bressola, fresh crayfish, jalapeno kombucha, locally made ice cream, cheese, drinks and gluten-free products were among the New Zealand foods being judged.

Born and raised in Bangkok, Pim took a circuitous route through the world of food from blogging (her blog Chez Pim attracted more than 250,000 viewing a month) to making award winning jams. In 2014 Pim opened her first restaurant, Kin Khao in San Francisco. Kin Khao received a Michelin star in 2015 and remains the only Thai restaurant with a Michelin star in America. A few years later she opened Nari, her second successful San Francisco restaurant. Nari quickly made it onto many Best Restaurants lists including those by the New York Times, the San Francisco Chronicle and Esquire Magazine. In 2018, she took over Nahm at the Como Metropolitan in Bangkok as the executive chef. Nahm has retained a Michelin star every year since. Pim enjoys running three restaurants and commuting between San Francisco and Bangkok. With her Kiwi partner, she also enjoys spending time in Auckland and the organisers of the Outstanding NZ Food Producer Awards were delighted she joined the judging panel this year.

Outstanding NZ Food Producer (ONZFP) Awards Gold, Silver and Bronze medal winners will be announced on Tuesday 21 March.

Category champions and special award winners will be announced at the Champions Party on Tuesday 18 April in Auckland.

ONZFP Awards organizer Kathie Bartley prepares samples for the judges.

Renowned NZ chef Peter Gordon

Michelin-star chef Pim Techamuanvivit

What’s on in 2023

MARCH

4-5 NZ CHAMPIONS OF CHEESE AWARDS

Judging

https://www.cheeseloversnz.co.nz/cheeseawards

31 March-1 April

THE FOOD SHOW

Christchurch, NZ www.foodshow.co.nz

APRIL

18 OUTSTANDING NZ FOOD PRODUCER AWARDS

Champions Awards celebration

Auckland, NZ

https://outstandingfoodproducer.co.nz/

23-25 ISM

Cologne, Germany

https://www.ism-cologne.com/

MAY

4 NZ CHAMPIONS OF CHEESE AWARDS

Gala Dinner in Hamilton

https://www.cheeseloversnz.co.nz/cheeseawards

26-28 THE FOOD SHOW

Wellington, NZ www.foodshow.co.nz

JUNE

5-6 NATURALLY GOOD

Natural and Organic Products

Retail B2B show

Sydney, Australia

https://naturallygood.com.au/

25-27 FINE FOOD NEW ZEALAND

Auckland, NZ

https://www.finefoodnz.co.nz/

JULY

23-26 FOODPRO

Food manufacturing and processing exhibition

Melbourne, Australia

https://foodproexh.com/

27-30 THE FOOD SHOW

Auckland, NZ

www.foodshow.co.nz

SEPTEMBER

9-10 NZ CHOCOLATE & COFFEE FESTIVAL https://chocolatecoffeefestival.nz/

11-14 FINE FOOD AUSTRALIA

Leading food industry B2B show Sydney, Australia

https://finefoodaustralia.com.au/

13 FMCG BUSINESS MARKETING & INNOVATION SUMMIT

Auckland, NZ

www.fmcgsummit.co.nz

19-23 FOODTECH PACKTECH

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

OCTOBER

7-11 ANUGA

Cologne, Germany

https://www.anuga.com/fair/anuga/anugahome/

19 NZ FOOD AWARDS

Powered by Massey University www.foodawards.co.nz

19-20 C&I EXPO

Sydney, Australia

https://candiexpo.com.au/

The FMCG Business Marketing Summit returns in September.

The NZ Food Awards will be held again in October.

Out & About

Fonterra and T&G Volunteers supported the NZ Food Network.

Wendy Self, Bakery Manager from PAK’nSAVE Hawera was a finalist in the Foodstuffs North Island Baker of the Year competition.

Her Royal Highness Princess Anne with Prime Minister Chris Hipkins at the Beehive in Wellington.

Foodstuffs used choppers to deliver supplies to isolated communities after Cyclone Gabrielle.

Behind the scenes at the Outstanding NZ Food Producer Awards: judges Julie Le Clerc and John Kelleher.

(L to R) Glenn Harris, Leigh Hart and Todd Heller at Hellers in Kaiapoi

SNAP WIN! AND

Has your team moved to new premises, or been part of a fun event, great harvest, or promotional activity? Send us your favourite snapshots to be in to win five Silver Fern Farm Honest Burger vouchers, worth $75 in total. It’s barbecue season and Silver Fern Farms’ Honest Burgers are the perfect accompaniment to any summer celebration. Honest Burgers are for burger lovers who are serious about quality, made from New Zealand’s finest pasture-raised beef, lamb and venison. Just email your high res image with a caption to trubanowski@fmcgbusiness.co.nz

Erin Potter, Bakery Manager from New World Dannevirke was among the finalists in the Foodstuffs North Island Baker of the Year competition.

Jess’ Underground Kitchen sampling for shoppers at New World.

A Royal NZ Air Force helicopter delivered supplies to Tutira north of Napier after Cyclone Gabrielle.

Farrah’s donated over 3,800 servings of their delicious wraps to support those who were affected by the floods in the North Island.

Embrace Equity

The theme for this year’s International Women’s Day (IWD) was #EmbraceEquity. With this in mind, we spoke to some key female voices from across the petrol and convenience industry in Australia and New Zealand, to hear how they connect this theme with the industry, and what IWD means to them.

Words Deb Jackson.

International Women’s Day (IWD) is an annual celebration of everyone who identifies as female and pushes for a world with gender equality.

The theme this year of #EmbraceEquity has triggered a real discussion around the difference between ‘equity’ and ‘equality’. Personally, wrapping my head around the definitions of these two words and how they relate to society, business, and the industry, took a great deal of thought and reflection.

Let’s start with the definitions of each word, as provided by the official International Women’s Day website:

Equality means each individual or group of people is given the same resources or opportunities.

Equity recognises that each person has different

circumstances, and allocates the exact resources and opportunities needed to reach an equal outcome.

I’ve come to the conclusion that equity isn’t just a nice-to-have, it’s a must-have. A focus on gender equity needs to be part of every society’s DNA. And it’s critical to understand the difference between equity and equality.

We can all truly embrace equity. It’s not just something we say. It’s not just something we write about. It’s something we need to think about, know, and embrace. It’s what we believe in, unconditionally. Equity means creating an inclusive world.

With this in mind, let’s hear from what some of the great female industry leaders across Australia and New Zealand had to say about #EmbraceEquity and how this year’s IWD theme resonated with them.

Wholesale (NZ)

For IWD, I will be reflecting on the progress we have made on gender equality in New Zealand, speaking up about the pace of change being too slow. Looking at gender equality globally, the statistics are still way too horrifying for anyone to rest on their laurels.

To me, the conversation around equality versus equity is critical. The concept of equity, giving every person what they need to be successful, is a far better goal that will achieve a more impactful outcome f or women.

I had three children under two and a half years old when I had twins in my second pregnancy. At that time, being in the office all the time while working and travelling as though I didn’t have three very young children was expected.

I have sacrificed a lot of family time over the years as I felt that was what I had to do in order to progress my career. Now post-Covid, in more developed countries at least, there is a greater understanding and acceptance of companies enabling women to work flexibly around family commitments.

Unfortunately, this applies more to office-based roles, and we have huge numbers of women working in retail stores and factories where this flexibility is not an option yet. I’d like to see businesses of all sizes in our industry looking hard at their practices to see if they are enabling full and equitable participation and have inclusive workplaces.

I also support this year’s theme of getting more females into STEM careers. Highly relevant to our industry is ICT and the demand for people in the ICT space is growing exponentially in all businesses. It is disappointing that females are significantly underrepresented in ICT, as well as in senior leadership roles in the sector. Our industry can be working to create clear pathways for women into this expanding sector.

Louise Mitchell, Senior Category Manager, NPD (NZ)

IWD is a day for me to feel proud! Proud of my career achievements to date and the impact my contributions have made to NPD’s success so far. When I started with NPD nearly six years ago, the retail model was in its infancy. This was my opportunity to create a real point of difference in the petrol and convenience channel in New Zealand. After working as a chef for 12 years, I knew the importance of tailoring a fresh and inviting offer that would keep our customers coming back for more. Our continued growth is a testament to the fact that we have achieved this, and we will continue to drive retail excellence.

Thinking back, my first work placement while I was completing my chef training was two weeks of work experience in a hotel kitchen in Christchurch. On day one I arrived at a completely male dominated kitchen, which was incredibly intimidating at 19 years of age. Unfortunately, I wasn’t treated very well in these two weeks, but I managed to show up each day as I knew it was the right thing to do.

Despite the ill treatment, I am grateful that this experience taught me resilience and persistance, both of which have helped me remarkably throughout my career. I often find myself referring to this experience when I am speaking to our site staff and encouraging them in their roles.

We strongly support our teams to bring out their best and encourage them to work together as one. A recent staff satisfaction survey showed that engagement and recognition from our team at head office is something our staff value highly, which makes this quote from Maya Angelou very relatable.

people will forget what you did, but people will never forget how you made them feel.”

– Maya Angelou.

“I hope to see more businesses, both retailers and suppliers, encouraging equal gender participation and providing opportunities and pathways for their

Melinda Baillie

Louise Mitchell

suppliers, encouraging equal gender participation and providing opportunities and pathways for their people to access a flourishing career.

I have enjoyed listening to successful women in our industry speak about their experiences and I hope to see this broaden with more women willing to participate.

Tesh Randall, Co-Founder, Raglan Food Co (NZ)

What does IWD mean to me? Well, I see it as a mark of progress. It’s a symbolic day that says: ‘We’re here, we deserve equality, to be taken seriously, to have a seat at the table and our voices heard.’

We, as women, have come so far over the past 100 years, and I feel incredibly grateful to all the inspirational women who have gone before and risked so much, enabling women today to have and do things they wouldn’t have dreamed of 100 years ago. Even simple things we take for granted like having a bank account and credit card in our own names. Being able to get a loan for our business idea. Being able to own property. Not so long ago, women were seen as property, and unfortunately, this is still the case in some nations.

If it weren’t for all this progress, I wouldn’t be able to sit on Raglan Food Co’s Board (although I will point out that 70% of board seats worldwide are still held by men, so although we’ve made significant progress, we haven’t reached equality yet).

Many of my female friends are running thriving FMCG companies. Just to name a few inspirational female leaders in the FMCG space here in New

“What does IWD mean to me? Well, I see it as a mark of progress. It’s a symbolic day that says: ‘We’re here, we deserve equality, to be taken seriously, to have a seat at the table and our voices heard.’”

– Tesh Randall, Raglan Food Co

Tesh Randall

possible. We are also starting to see equal pay for equal work.

When I first started Raglan Food Co in 2014, I would very often be the only woman in the room in business meetings with banks, law firms, accounting firms, supply partners, etc. I’ve noticed this is (slowly) starting to change. Research tells us that major global shifts for health and environmental outcomes happen when we prioritise educating women – they achieve higher qualifications, better pay, get married later, have fewer children, create better health outcomes for their whole family, and contribute more to society. There is nothing to lose and everything to gain!

What I would like to see for the future is working to bring more women into the industry. This could include targeted graduate programs to demonstrate what the FMCG industry can offer to women who are considering entering it. It is also great to see more women in senior leadership roles, it gives us real examples of where we can take our careers.

I couldn’t be more proud that Suntory Food & Beverages has just appointed its first female CEO, Makiko Ono. It demonstrates a clear intent from Suntory to bring diversity into the most senior roles

Felicity Needham, Vice President Sales Away From Home, Coca-Cola Europacific

Partners (AU)

The celebration of IWD provides us with an opportunity to celebrate women globally and signifies

“Progress involves recognising the unintended obstacles women face, challenging the status quo, providing pathways to success and looking to the future with a diverse view.” – Felicity Needham, Coca-Cola Europacific Partners

Deborah Cooper

Felicity Needham

resonates strongly, and embracing people’s different perspectives, experiences, and empowering women is one of the important ways we do this. CCEP shares this mentality of truly valuing our differences and is committed to building a diverse workforce with an inclusive culture where everyone feels valued and belongs while providing tools needed for everyone to be successful.

The beverage industry is predominately male-led but over the last decade I have been with CCEP, I’ve seen the industry undergo a significant transition, and it has been rewarding to see an increase in diversity and women moving into key leadership roles. At CCEP, supporting women is a key priority and is included in our This is Forward sustainability strategy. We have a goal for at least 40% of senior management positions to be held by women by 2025. We’re on track to achieve this and have invested in programs to recruit, develop careers, and provide pathways to leadership.

One of the critical focuses for us has been to improve female representation in the supply chain, which women are underrepresented in industry-wide. A cross-functional initiative has been introduced, utilising innovative solutions and technologies, and we’ve seen an increase in females in our workforce across each state.

Seeing more women entering different functions within the industry helps us evolve, and certainly, it’s something we want to celebrate. We must ensure we continue to acknowledge the importance of the contribution of women and the significance of seeing women in different leadership roles for the future of our young girls.

Progress involves recognising the unintended obstacles women face, challenging the status quo, providing pathways to success and looking to the

Lisa Schilling-Thomson, National Sales Manager, Tonik (AU)

“I am woman, hear me roar” is what I grew up hearing and grew up believing as a young girl, the child of a single mother. I believed I could do whatever and be whatever I dreamt.

Almost 20 years ago, my first job in FMCG was eye-opening, an industry that was clearly male dominated, a boy’s club, misogynistic, men taking care of their own. The best jobs, the promotions, the higher salaries, it was all out in the open for all to see.

Equality was a word that was regularly bandied about by HR managers, senior management, and company executives at staff meetings, conferences and in employee handbooks. But in reality, it wasn’t actually practiced at a corporate level.

“The simple truth is women have always been capable decisionmakers, life-givers, multi-taskers, taskmasters, educators, discipliners, truth-tellers, creators, risk-takers, managers, and commanders.”

– Lisa SchillingThomson, Tonik

Lisa Schilling-Thomson

Fast forward 20 years, women have rights, women know their rights, women speak out about their rights and women demand their rights, but do we have equality?

Still today highly talented, skilled women continue to have to prove themselves above and beyond their male counterparts. When we hear of a woman securing a high position, take for example, Coles’ new CEO Leah Weckert, we’re almost shocked that a woman was chosen for that position, which historically would’ve been filled by a man.

How could an emotional creature like a woman hold such a senior position like that…?

The simple truth is, women have always been capable decision-makers, life-givers, multi-taskers, taskmasters, educators, discipliners, truth-tellers, creators, risk-takers, managers, and commanders, to name but a few.

The difference is that today we refuse to stand in the shadows of men, we refuse to allow men to put us down, to take credit for our work, to pay us less than them, to treat us as less.

The key lesson women need to understand and learn is what men have always known and practiced. Women need to unequivocally support other women and each other without question or competition, create a ‘women’s club’, back each other up, speak up for each other and stand up for each other.

We are brave. We are resilient. We are.

Corinne Barclay, Director, Convenience Measures Australia (AU)

In my many years within the convenience industry I have witnessed a significant change in the diversity of people working within the channel across both supplier, retailer, and service providers. As a female in this industry, I am proud to have witnessed firsthand

is moving from equality to equity. Equality is giving everyone an equal share, but what it doesn’t do is give everyone a fair share.

I am passionate about helping women to find their confidence and their voice so that they can get a fair share in the future. There is still some work to do on this and supporting women and men in our industry to firstly understand this and then to act will be what is needed next.

For me, this IWD is about celebrating where we have got to so far and then thinking about what more

“The themes of IWD this year are interesting as they reflect the next step in the evolution process, which is moving from equality to equity. Equality is giving everyone an equal share, but what it doesn’t do is give everyone a fair share.”

– Corinne Barclay, Convenience Measures Australia

Corinne Barclay

C&I Expo is the leading trade-only destination for petrol, convenience and impulse retailers from across Asia Pacific to gather for two days of networking, deal-making, product sampling, and education.

Suppliers, manufacturers, distributors of food and beverage, commercial equipment, merchandising, display and business services to the petrol forecourt, convenience and independent grocery market.