FMCG May 2023

26 TOWARDS A BETTER FUTURE Can we balance sustainability costs with rising prices?

30 FGC

CEO Raewyn Bleakley takes a close look at recycling issues

31 MARKETING

32 LEGAL ADVICE

33 BUSINESS STRATEGY

When the going gets tough, the tough get going

EVENTS

34 PREMIUM PINE NUTS NAMED SUPREME CHAMPION AT ONZFP AWARDS

36 ENTRIES OPEN FOR NEW ZEALAND FOOD AWARDS

37 WHAT’S ON Industry events for your diary

38 OUT & ABOUT Share your snaps and be in to win! CONVENIENCE

RETAILING

40 GULL NZ

Dan Gilbert will replace Dave Bodger as CEO

41 AMPOL

The business has provided its first quarter trading performance including Z Energy

42 ISM 2023

The leading global trade fair for sweets and snacks

Growing market share

With the grocery dollar under more pressure than ever, how do brands defend their position on shelf, let alone grow their market share and protect their margins? Having crunched the numbers, FMCG specialists Circana believe one of the solutions is innovation.

In 2022, NPD contributed a whopping $638 million to New Zealand Grocery, revenue led by the confectionery and carbonated beverage categories. We take a closer look at the innovation game on pg 12-13.

Innovation can also lead to more sustainable outcomes. We talked to industry members about some of their inspiring sustainability practices on pg 26-29.

New Zealand is still putting more than 250,000 tonnes of fibre into landfills every year, but the FGC’s Sustainability Committee has identified three key activities to increase recyclability, explains FGC CEO Raewyn Bleakley on pg 30.

Also in this issue, we welcome new guest writer Toss Grumley, owner of business advisory Wolf & Fox. He is a Director and board member of Powerhouse Digital, Emma Lewisham Skincare, Nook Homes and Youth Arts New Zealand. Passionate about helping business owners, he shares his insights on pg 33.

Discover the latest product launches, find out what’s trending in store this month and see highlights from local industry events.

We’d love to hear from you if you have news to share. Please keep in touch and join our daily conversations on LinkedIn, Facebook, or Instagram.

We hope you enjoy this issue.

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

ON THE COVER

Kiwi confectionery icon RJ’s shows no sign of slowing down with the launch of four new products under the Fabulicious brand this month. See the full story on pg 22-23.

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NZ’s most trusted brands revealed

Trusted Brands survey. The results reinforce one clear fact about brands: retaining trust during difficult financial times requires innovation, adaptability and, above all, excellence.

The innovation and customer-focus of the winning brands have paid off. Coming out of the pandemic years and head-first into a period of high inflation has encouraged the best brands to regroup and work even harder to secure customer trust by pursuing innovation that reflects the ever-changing needs of their customers, says a Reader’s Digest spokesperson. Many brands have chosen exciting new rebranding strategies, designed to capture the attention of customers, celebrate their strength and reinforce their commitment to future growth.

The highest praise goes to Whittaker’s, who won Most Trusted Confectionery, Most Trusted New Zealand Iconic Brands AND Most Trusted Of All Brands Surveyed. Whittaker’s success is due to actively engaging with its community of chocolate lovers and integrating their feedback and ideas into its business strategy.

Reader’s Digest commissioned an independent market research company to survey New Zealanders’ opinions on leading brands across 71 categories. With the survey now in its 24th year, a total of 1700 New Zealanders of a mixed demographic were asked to rate their levels of trust in well-known brands.

The top 20 most trusted of all brands

13.

15.

18. Yates

19. Weber

PAK’nSAVE named most trusted supermarket

PAK’nSAVE has been named the country’s most trusted supermarket for the 12th year in a row, according to the survey, which asked Kiwis to rate their favourite brands, ranking values like trustworthiness, quality, reliability, and awareness.

PAK’nSAVE, part of the Foodstuffs 100% locally owned and operated supermarket co-operatives, scored top marks in its category, with customers commending the supermarket for its range of quality brands and commitment to affordable prices.

Foodstuffs New Zealand Managing Director Chris Quin says trust is so important and when it comes to feeding New Zealand Families it has been a privilege to serve New Zealanders over the 38 years since the first PAK’nSAVE opened in Kaitaia.

“We know right now with the cost of living many New Zealanders are doing it tough and affordability of groceries is their biggest concern.

“Everything we do at PAK’nSAVE we do to save customers money and it’s wonderful to be recognised for the trust New Zealanders have in us,” he says.

Chris says PAK’nSAVE owner-operators and their teams across the country have had a challenging start to the year following the Auckland Anniversary Floods and Cyclone Gabrielle.

“It was a huge team effort to get stores reopen and vital goods delivered through damaged roading networks and I’m hugely proud of PAK’nSAVE and wider Foodstuffs teams.

“It has also been heart-warming to see the impact initiatives like PAK your Pantry has made in supporting local communities, which has donated more than $500,000 to flood affected families,” he says.

From Kaitaia to Invercargill, PAK’nSAVE has 57 stores throughout New Zealand and Chris says he’s grateful for customers continued support.

“On behalf of the whole PAK’nSAVE team, we thank New Zealanders for their continued trust for over almost four decades,” he says. The full list of the 2023 New Zealand’s Most Trusted Brands Awards winners can be seen here https://www.trustedbrands.co.nz/

1. Whittaker’s 11. Dettol

2. Hato Hone St John 12. Anchor

3. Mitre 10

Arnott’s

4. Canon

14. Panadol

5. Resene

Fisher & Paykel

6. Toyota 16. Dilmah

7. Tip Top 17. Sleepyhead

8. Samsung

9. Mainland

10. Cookie Time

20. Huntley & Palmers

PAK’nSAVE was named most trusted supermarket.

Whittaker’s Co-COO, Holly Whittaker

New Zealand’s Champions Of Cheese

It was Cartwheel Creamery’s night at the 20th annual NZ Champion of Cheese Awards in Hamilton, with the boutique Manawatū cheesemaker taking out three coveted trophies.

Adrian Walcroft of Cartwheel Creamery claimed this year’s top professional cheesemaking accolade, Milktest NZ Champion Cheesemaker.

Cartwheel Creamery was also awarded two other Trophies; Puhoi Valley Champion of Champions (Boutique) for its Cartwheel Creamery, Opiki Ma and CHR Hansen Champion Soft-Ripened Cheese also for Cartwheel Creamery, Opiki Ma. Made with goat milk, Opiki Ma is a soft white mould cheese – traditionally called a camembert-style – with a hint of mushroom flavours and a luxurious melting texture.

Another big winner was one of the country’s most well-known cheese brands; Fonterra Brands New Zealand, Kāpiti, which collected six trophies.

Master Judge Jason Tarrant said: “While we draw upon European traditions, Kiwi cheesemakers are now confident to give their products unique New Zealand names such as trophy-winning, Kāpiti Kirīmi Chilli & Garlic Triple Cream Cheese, include local ingredients such as kawakawa and make unique styles of cheese such as trophy winner Whitestone Cheese Co, Drunken Windsor Blue.”

NZ Champions of Cheese Awards 2023 Trophies

NZ Champions of Cheese 2023 Supreme Awards are;

• Open Country Dairy Extra Mature Cheddar; Countdown Champion of Champions (Commercial)

• Meyer Cheese, Fenugreek; New World Champion of Champions (Mid-sized)

• Cartwheel Creamery, Opiki Ma; Puhoi Valley Champion of Champions (Boutique)

• Adrian Walcroft, Cartwheel Creamery; MilkTest NZ Champion Cheesemaker

NZ Champions of Cheese 2023 Category Trophies are;

• Whitestone Cheese Co, Drunken Windsor Blue; Fonterra Co-operative Group Champion Original Cheese

• Fonterra Brands New Zealand, Kāpiti Kahurangi Creamy Blue;

ECOLAB Champion Blue Cheese

• Fonterra Brands New Zealand, Kāpiti Ash Rind White; Filtercorp Champion New Cheese

• Cartwheel Creamery, Opiki Ma; CHR Hansen Champion Soft-Ripened Cheese

• The Cheese Barn, Organic Halloumi; Kiwi Labels Champion Greek/ Cypriot Style Cheese

• ViaVio Cheese, Burrata; Cheeselinks Champion Fresh Italian Style Cheese

• Fonterra Anchor Food Professionals, Anchor EasyMix Cream Cheese; Wintec Te Pūkenga Champion Fresh Unripened Cheese

• Fonterra Co-operative Group, NZMP Brine Salt Gouda; AsureQuality Champion Dutch Style Cheese

• Hōhepa Hawke’s Bay, Hōhepa Vintage Danbo; IXOM Champion

European Style Cheese

• Meyer Cheese, Mild Gouda; Sabato Champion Farmhouse Cheese

• Fonterra Brands New Zealand, Kāpiti Rarama Washed Rind; Thermaflo Champion Washed Rind Cheese

• Meyer Cheese, Fenugreek; Interchem Agencies Champion Aged Flavour Added Cheese

• Kāpiti Kirīmi Chilli & Garlic Triple Cream Cheese; Big Chill

Distribution Champion Fresh Flavour Added Cheese

• Fonterra Brands New Zealand, Kāpiti Te Tihi Premium Aged Cheddar; Tetra Pak Champion Retail Cheddar Cheese

• Belle Chevre Creamery, Zalloumi; OJI Fibre Solutions Champion Goat Milk Cheese

• Meyer Cheese, Sheep Milk Gouda; dish Champion Sheep Milk Cheese

• Fonterra Brands New Zealand, Kāpiti Kānuka Havarti Smoked; Dominion Salt Champion Export Cheese

• Open Country Dairy Extra Mature Cheddar; Sealed Air Champion

Bulk Cheddar Cheese

NZ Champions of Cheese Awards 2023

Special Awards:

• Hōhepa Hawke’s Bay; Countdown Sustainability Award

• Kāpiti Kahurangi Creamy Blue; New World Cheese Lovers’ Choice

• Fonterra Brands New Zealand, Kāpiti Bridge Street Blue; Rutherford & Meyer Chefs’ Choice

• David Colman, Over The Moon Dairy Company; Innovative Packaging Aspiring Cheesemaker

• Giovanni Rodgers; Curds & Whey Champion Amateur Cheesemaker & Cheese

Master Judge Jason Tarrant

What’s

Whittaker’s Honey Nougat and Almond

A delicious new take on a classic flavour, Whittaker’s Honey Nougat and Almond is a moreish treat combining honey nougat crisps and perfectly roasted almond pieces in smooth Whittaker’s 33% 5 Roll Refined Creamy Milk Chocolate. Whittaker’s Honey Nougat and Almond is a permanent addition to Whittaker’s core product range. For more information please visit www.whittakers.co.nz

Chill out with Cookie Time!

New Zealand’s favourite cookies just got a whole lot cooler. Cookie Time has launched a fresh take on a classic Kiwi dessert – the ice cream sandwich. Get double the Cookie Time, with dreamy ice cream or chocolate coconut cream sandwiched between two Cookie Time cookies. Brought to market in a threeway collaboration between Cookie Time, ice cream manufacturer Appleby Farms and distributor Streets. Find them in Streets freezers nationwide. https://cookietime.co.nz/sandwich/

Introducing Angel Bay’s new limited-edition!

Created in partnership with Chef Mark Southon, these mouth-watering burger patties are filled with gooey cheese, tangy gherkins and smoky deliciousness. What more could you want in a burger. So get in quick, they are available exclusively, for a limited time, at New World, Pak’n Save or Four Square nationwide.

www.angelbay.co.nz

Glow Lab unveils largest skincare launch yet

Glow Lab introduces seven new skincare products this month, in the brand’s largest launch since its inception.

Continuing to take natural skincare to the next level, Glow Lab’s range of new products harness the best of nature together with powerhouse skincare actives and innovative textures to deliver formulations that are more than just natural – they’re effective too.

The launch includes a duo of luxe whipped body butters boosted with niacinamide, a hydrating water gel powered by hyaluronic acid, and a plumping facial serum and lifting eye cream – scientifically shown to boost collagen levels in the skin. Also launching is a gentle AHA + BHA exfoliating cleanser for acne-prone skin, and a brightening facial serum formulated with superfruit extract SUPEROX-C™ and 10% niacinamide. For more information visit www.glowlab.co.nz

Best in season

With winter just a few weeks away, fresh produce is slower to grow, and shoppers will increasingly be seeking out traditional ‘comfort foods’ such as root crops.

The supply of leafy greens and brassicas such as silverbeet, broccoli and cauliflower has started to return to normal after disruption early in the year from cyclones and flooding in the North Island. Leeks and celery are also appearing in good numbers and should be kept stocked up this month. Kūmara supplies remain short with our largest growers losing around 70% of their crop in Cyclone Gabrielle. Red are the most affected of the varieties.

Kiwifruit are in steady supply along with limes, apples and pears.

Persimmons

Persimmon growing areas across the top half of the North Island sustained minor damage in the wet and windy weather earlier in the year. Despite this, the 2023 crop will be in steady supply through May, June and July.

High winds and humidity have caused some cosmetic marks on the fruit this season, but the quality and flavour of the persimmons is outstanding. What to look for: Choose persimmons that are firm to touch as they will continue to ripen on the shelf. A ripe Fuyu persimmon will be a deep orange colour.

Storage/handling: Persimmons are unlike a lot of other fruit in that they keep longer if stored at room temperature – between 15-25 degrees. Persimmons kept refrigerated will go soft more quickly than if they are left at room temperature.

Nutrition: Persimmons provide a good source of vitamin C with one persimmon providing over 100% of the recommended daily intake.

Satsuma Mandarins

New Zealand’s Satsuma mandarin season is now underway with the 2023 crop looking really good despite the wet summer. Harvesting began in late April on orchards in Northland and Gisborne, this year looks to be a fraction down on last year, but retailers can still expect good volumes this month through until mid-August.

What to look for: Skin should feel slightly loose

and a juicy mandarin will feel heavy for its size. Avoid bruised or blemished mandarins.

Storage/handling: Satsuma mandarins can be stored at room temperature for a few days but should be refrigerated after that to extend shelf life of up to two weeks.

Nutrition: Satsuma mandarins are a good source of vitamin C, which supports immunity. Two mandarins provide nearly 70% of your daily vitamin C needs, and they are also a source of folate and vitamin B6.

Carrots

Available all year round and a staple in Kiwi households, carrots are coming into their main crop now with harvesting happening in Ohakune and the South Island.

Carrots should be displayed alongside other root vegetables such as parsnip and swede. Be sure to display loose carrots to attract attention, as well as pre-packed options so time-poor consumers can grab a bag and go.

What to look for: Choose carrots that are firm and well-formed with a good orange colour.

Storage/handling: Store at 0°C with a relative humidity of 90-100%. Carrots are ethylene sensitive so store separately from ethylene producing fruit and vegetables such as apples and tomatoes.

Availability: Carrots are a good source of vitamin A. They’re also a source of dietary fibre, which supports digestive health.

“Satsuma mandarins are a good source of vitamin C, which supports immunity.”

New Flavour Shots from Chef Simon Gault

This month’s finalist for the FMCG Business Product of The Year Award is the Gault’s Flavour Shot range – a unique product that was developed by famous New Zealand Chef Simon Gault from the insight that most home cooks under-season their food.

The range takes the thinking out of seasoning, with perfectly balanced, pre-measured blends of dried herbs and spices, Flavour Shots offer an easy-to-use solution. The individual, single-serve sachets keep the blends vibrant and fresh – ensuring that each shot delivers maximum flavour and aroma.

“The Flavour Shot range is a pioneer, delivering the first innovation in the food seasoning category in years,” says Gault.

“The clever packaging is 100% recyclable and designed to minimise waste, making it environmentally friendly and convenient for customers.”

“Ideal for busy individuals, you simply add a single or double shot to any dish for an instant burst of delicious flavour, that will help to achieve restaurant-quality flavour every time,” says Gault.

The Flavour Shot range is gluten free, has no MSG, and the handy QR code on pack leads to a treasure trove of recipe ideas.

Gault’s Flavour Shot Italian has already won a Gold medal at the 2023 Outstanding NZ Food Producer Awards.

FMCG

Product Of The Year

FMCGPRODUCT OF THEYEAR • PRODUCT OF THE YEAR

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

Simply add a single or double shot to any dish for an instant burst of delicious flavour.”

innovation game The

It’s the big question: with the grocery dollar under more pressure than ever, how do brands defend their position on shelf, let alone grow their market share and protect their margins? Having crunched the numbers, FMCG specialists Circana believe one of the solutions is innovation.

Companies rely on new product development (NPD) to drive penetration, incrementality, brand loyalty, and of course, the overall goal is longevity and share gain. Without NPD, brands risk entering the declining stage of the product life cycle, losing out to those competitors who have remained ahead of the curve and satisfied consumer needs. In 2022, NPD contributed a whopping $638 million to New Zealand Grocery¹, revenue led by the confectionery and carbonated beverage categories.

Innovation is a lifeline that is undoubtedly needed. We continue to spend more at the checkout each week but getting less in our basket, with Circana’s latest total market grocery numbers showing that while value is up 4.4%, units are down -2.9%². Both globally and locally there has been a shift in shopper behaviour, as consumers adjust to the post-Covid financial situation. According to Circana’s most recent Cost of Living Survey, 55% of Kiwis are planning to ‘cut back’ at the supermarket in the next six months,

and 78% are making food last longer³.

Despite this bleak outlook, supermarkets are still a destination for consumers to indulge affordably and NPD is a way to do this by enhancing the shopping experience with excitement and novelty. So who is doing NPD well and what are the secrets to their success?

Sugarcoating the experience

Confectionery always seems to perform well, regardless of the occasion. It’s one of the few categories defying the volume decline trend and provides consumers with inexpensive treats and everyday escapism; the supermarket answer to the lipstick effect. Confectionery benefits from numerous purchase drivers, we’ll gladly gift, or even better receive it for a celebration, stock up and indulge when we’re stuck at home, and it always makes a great addition to that Instagram-worthy platter.

Whittaker’s Chocolate, long hailed by Reader’s Digest as the country’s most trusted brand, outstrips overall category growth 1.5 times, and enjoyed unit growth of nearly 11.0% in the latest figures. The chocolate brand has successfully used a number of winning NPD strategies, taking the familiar and combining it with something new. In the past, they’ve not been afraid to collaborate with other iconic Kiwi

As the cost-of-living crisis continues, FMCG experts

Circana reveal how brands are balancing inflationary challenges with new product development.

Maddie Davis Account Manager

Circana

products such as Tip Top’s Jelly Tip, Griffin’s Cookie Bear Hundreds and Thousands biscuits and Pic’s peanut butter. They’ve also successfully collaborated in categories outside of confectionery, such as ice cream and flavoured milk. Recent launches include innovative new flavours such as Hazella (hazelnut and gianduja), Gingerbread, and Blondie & Biscuit, contributing nearly $10 million in value sales to the category since hitting supermarket shelves.⁴

When it comes to beverages, it’s the zero sugar innovations that are leading the charge, including V Refresh, Musahi Energy and Mother Zero Sugar Razzle Berry. The popularity of these drinks demonstrates the demand for a more health-conscious option that still satisfies the need for caffeine.

This ties in with three consumer trends Circana has identified for 2023: permissible indulgence, health and wellbeing, and sustainability. Kiwis want a boost inside and out, and a product that has the feel-good factor, with added health benefits, while being conscious of the environment, will tick all the boxes. A great example of a product nailing these trends is Tom & Luke’s reformatted Reduced Sugar Snackaballs 16-pack range. With 50% less sugar and recyclable packaging, they’ve delivered $123k to the health snacks category since launch.

Tip Top is a brand highly aware of the importance of embracing consumer trends and thereby identifying new product opportunities. Catherine Benefield, category manager at the company, explains, “In the ice cream category a key shopper

behaviour is consumers wanting to try something new; NPD is a way to drive ‘new news’. For example, mango has been an up-and-coming flavour trend and Tip Top Ice Cream used this insight to create Fruju Mango, which has become a top-selling Fruju flavour in our novelty single ice block sales.”

Count the cost

Given the economic climate, it’s important new products are both affordable and provide a solution to a need. This in turn presents real opportunity. For example, it’s anticipated that a growing number of Kiwis will slash their restaurant budgets in the coming months, replacing the luxury with affordable at-home indulgences instead. Capitalising on this has been Kapiti Ice Cream Cookies & Cream Sticks multipacks, which during their first 13 weeks on shelf delivered $250k of value and outperformed it’s one litre tub variant, selling nearly 48% more in unit sales⁴, suggesting that consumers are either looking for a lower price per unit or perhaps watching their portion sizes.

While the benefits of innovation are clear, the long-term effects of Covid undoubtedly make it a challenge. The number of active products launched in the YE Q1 2023 is down -34% compared to the same period in 2019⁵. Manufacturers have been forced to protect their core ranges amid supply network disruption and spiralling prices for raw materials. However, with no signs of the cost-of-living crisis easing, Circana suggests it’s essential for manufacturers to consider whether their offering solves the consumer need. Shoppers are savvier than ever and extremely price sensitive, but if brands focus on affordability, indulgence and ‘better for me’ options, they are more likely to keep Kiwis engaged, and thereby weather the storm ahead.

“Given the economic climate, it’s important new products are both affordable and provide a solution to a need.”

1. Circana MarketEdge Grocery Data to 19/03/2023

2. Circana MarketEdge Grocery Data to 26/03/23

3. Circana Cost of Living Survey n= 1000, March 2023

4. Circana MarketEdge Grocery Data to 02/04/2023

5. Circana MarketEdge Grocery Data year ending Q1 2023

New Finish Ultimate Plus Their next generation of dishwashing tablet

Finish, the number-one recommended brand by renowned dishwasher manufacturers1, has launched its new Finish Ultimate Plus, boasting CYCLESYNC™ technology.

Finish Ultimate Plus’ CYCLESYNC™ technology releases the right ingredient (Enzyme) to act at the right time. The tablets’ advanced chemistry is also effective at breaking down all types of food residues, even stubborn 24-hour burnt-on stains.

Head of Brand & Trade Marketing for Reckitt Hygiene New Zealand Rachel Bainbridge said Finish Ultimate Plus represents the brand’s continuous innovation to provide consumers with best-in-class dishwashing solutions.

“At Finish, we’re frequently listening to our customers’ needs, and exploring new and effective ways to enhance our products to give dishes a diamond shine - first time, every time,” Bainbridge said.

“We know from our research that the top priorities for household shoppers when considering a dishwashing product are that it is able to tackle stubborn burnt-on stains, and delivers advanced performance - even in eco cycles2

“We’re thrilled to introduce our next generation of dishwashing tablets, Finish Ultimate Plus. Coupled with its CYCLESYNC™ technology, the new Finish dishwashing tablets offer an intensive clean in short cycles (1hr, 65°C) and help to protect glassware3, maintaining a diamond shine wash after wash,” Bainbridge concluded.

The new Ultimate Plus dishwasher tablets are wrapper-free, with film that is biodegradable and 100% water-soluble. Consumers can be confident their dishes will come out sparkling clean with Finish Ultimate Plus.

Thanks to Finish dishwashing tablets’ power cleaning formulations, there is no need to pre-rinse your dishes. By skipping the pre-rinse, you could save up to 40 litres of water per load4.

Finish Ultimate Plus (pack of 45 dishwasher tablets) retails for RRP $36 each and is available to purchase from Countdown, New World, Pak’n Save and 4Square supermarkets. For more information, visit finish.co.nz

1 Finish is recommended by renowned dishwasher manufacturers Asko, Beko, Bosch, DeLonghi, LG, Midea, Siemens and Smeg.

2 Finish-commissioned research conducted by Toluna in April 2023, sample n=504 NZ Dishwasher Owners. 3 Contains agents known to help protect glasses against corrosion and clouding. This product does not protect from mechanical damage or restore already damaged items.

4 Brunton 2009. Results based on Australian testing of average water consumption 2.5 star 12-place setting dishwasher vs hand washing 106 people, Nov 2017.

About Finish

Finish® by Reckitt – home to the world’s best-loved and trusted hygiene, health and nutrition brands – is the number-one recommended brand by renowned dishwasher manufacturers, namely Asko, Beko, Bosch, DeLonghi, LG, Midea, Siemens and Smeg. It has been at the forefront of automatic dishwashing for over 60 years.

“Coupled with its CYCLESYNC™ technology, the new Finish dishwashing tablets offer an intensive clean in short cycles... and help to protect glassware.”

Super Spreads

What’s new and driving sales.

Shoppers have been spoiled for choice in the spreads aisle, with the recent arrival of the Lotus Biscoff brand, a multitude of honey and nut butter variants and a new, award-winning nutritional yeast spread allmite gold.

New Zealand’s iconic peanut butter brand, Pic’s released a fresh batch of one of its fan-favourites, Peanut & Chocolate Butter. After a significant hiatus from the shelves, an army of peanut butter lovers persuaded Pic’s to run an encore release, perfectly timed for winter indulgence.

Pic’s founder, Pic Picot, isn’t a chocolate lover himself so it took approximately every other Peanut Butter Maker on the team to convince him Peanut & Chocolate Butter deserved a comeback. This scrumptious spread is packed with protein from Pic’s signature fresh roasted Hi Oleic peanuts and mixed with chocolate. Pic’s Peanut Butter suggests spreading their Peanut & Chocolate Butter on a toasted crumpet, or try adding it into your weekend baking.

Allmite Gold

Reach for allmite gold, the award-winning nutritional yeast spread that’s shaking up breakfast.

The team at MiteyCo first created and launched allmite gold into the New Zealand market almost one year ago. Born during Covid lockdown, allmite gold is a tahini-based yeast spread with added turmeric and apple cider vinegar and is both delicious and nutritious. Uniquely golden in colour, allmite gold is plant-based, dairy-free, nut-free, and has a gluten-free recipe. In late 2022 allmite gold won the New Zealand Food Awards and took home a silver medal in the Outstanding NZ Food Producer Awards this year.

“Customer and retailer response has been amazing with so many becoming passionate advocates”, says co-founder and Managing Director Shannon Kelly.

Consumers are looking for natural spreads with

some 32% of adults in New Zealand seeking foods which contain natural ingredients and nutrientboosted and plant-based recipes are continuing to grow in prominence.1

Laura Fisher, co-founder and Marketing Director shared, “In addition to offering a great product, we also understand the importance of building brand awareness and helping drive customers into stores, so we have an exciting marketing campaign ready to launch in July.”

There are new variants under the allmite gold brand currently in development at MiteyCo, plus other exciting products in the pipeline so watch this space.

To drive your sales and delight your customers, contact hello@miteyco.com to become a stockist of allmite gold.

“allmite gold is plant-based, dairy-free, nut-free, and has a glutenfree recipe”

1  Mintel, A year of innovation in sweet & savoury spreads, 2021 by Mikolaj Kaczorowski.

New Zealand’s leading honey brand, Arataki Honey

Established in 1944, family owned and operated, Arataki Honey is New Zealand’s leading brand of honey with a 33.4% share of the market*.

This fifth-generation family business is at the top of the list when it comes to seeking out high quality honey in New Zealand supermarkets. Arataki Honey has honey offerings across the budget spectrum – from entry level Multi-flora through to the high value Manuka UMF™ 10+ (263+ MGO) – and performs well across all segments.

One segment in the spotlight currently is high value mono-floral manuka honey. With tourist visitor numbers almost back to pre-pandemic levels and people proactively taking measures to live a healthier lifestyle, this segment has achieved substantial growth in the past 6-8 months.

“Arataki Honey is well positioned to meet these consumer trends with their Arataki Honey Manuka UMF™ 10+ 250g and Arataki Honey Manuka UMF™ 5+ 500g, ranked #1 and #2 respectively in high value mono-floral manuka honey segment,” says Brand Manager Genevieve Renall.

“People are seeking out UMF™ rated manuka honey,” she says. “UMF™

ratings of 10+ and 5+ give consumers the confidence of knowing they are purchasing the independently certified and internationally recognised genuine New Zealand mono-floral manuka honey. Our manuka honey packed under the UMF trademark has been independently tested to validate manuka honey potency, authenticity, purity, shelf life and freshness.”

Sharing their story and passion for all things honeybee has been a key part of the brand’s plan to drive growth in the honey category. Arataki Honey was last month awarded the Readers Digest Most Trusted Honey Brand for 2023. They are proud to be the recipient of this award for the third year in a row – since the conception of the honey category in 2021.

*Source: NZ Grocery Data to 16/04/2023.

Three in we’re

a row!!

Chantal Organics Tahini range Tahini is a tasty and versatile nut butter alternative.

Chantal Organics Brand Manager Anne Scholl explains: “We’re really proud of our range of organic tahini that is manufactured by our team in the Hawke’s Bay to highest food and safety standards. Our smooth and delicate Black Tahini stands out from the rest, it’s definitely worth a try. We roast the sesame seeds to bring out the flavour before manufacturing the Tahini.”

Chantal Organics offer three different Tahini products.

• WHOLE TAHINI

Scholl explains: “This is our most popular tahini, made using lightly toasted whole, unhulled sesame seeds. Leaving the hulls on creates a thicker consistency and a rich, earthy flavour with little

to no bitterness. This sweet, yet savoury spread is very versatile and can be used in cooking, baking or simply spread on toast.”

• HULLED TAHINI

This smooth and creamy tahini is made using lightly toasted organic sesame seeds that have had the hulls removed. It has a mild, nutty flavour with a hint of sweetness. Hulled tahini is a tasty nut butter alternative and also useful in baking, for making hummus or adding to smoothies.

• BLACK TAHINI

Made with lightly toasted, unhulled black sesame seeds, this tahini is unbelievably creamy and sweet. Add more colour to your diet by spreading on toast with a drizzle of honey or adding to baking and raw treats. For manufacturing and food service customers, the whole and hulled tahini is also available in 20l containers. Did you know?

The label on Chantal Organics Tahini jars is made from Rockstock paper, a tree-free paper manufactured from old quarry stone and offcuts left over from the building industry – supporting the company’s mission to reduce their impact on the environment. For more information check out the website www.chantalorganics.co.nz or email info@chantal.co.nz

Mossop’s Honey

Mossop’s Honey is a trusted, family-owned and operated business based in Tauranga that has been producing some of the finest honey in the world since 1947. There’s nothing better than dipping into a pot of Mossop’s Honey for a spoonful of 100% delicious, healthy and natural goodness.

Kiwis love 100% raw natural products and at Mossop’s Honey, they believe that is the best type of honey to buy – raw and natural, so they process the honey as little as possible to maintain its natural flavour,

“Our Tahinis are produced right here in New Zealand” Anne Scholl, Chantal Organics Brand Manager

colour, aroma and goodness.

Mossop’s Honey have a fantastic range of products including their NZ hero product – their red label Mossop’s Manuka Honey MGO130+, which is a genuine Manuka honey that meets the MPI requirements for MONOfloral Manuka with an MGO rating of 130+ and is available in many New World and Pak’n Save stores.

Mossop’s also offer Field Honey, which is a delicious blend of honey sourced from a variety of wild flowers like clover and buttercup growing on New Zealand farmland and pastures.

Plus Mossop’s Rewarewa, Honey which is sourced from the nectar of New Zealand’s native Rewarewa tree growing in the hills and valleys of the North Island.

Mossop’s also have a great range of UMF™ Manuka Honeys, which is globally recognised as one of nature’s super foods and is laboratory tested to ensure it meets the UMF™ levels on the labels and the MPI standard for MONOfloral Manuka Honey.

Mossop’s Manuka UMF™12+ Honey & Propolis Lozenges are also very popular and effective. For more information visit www.mossops.co.nz or call us on 0800946677.

“Mossop’s Honey is a trusted, family-owned and operated business based in Tauranga that has been producing some of the finest honey in the world since 1947.”

Easy Dinners

New convenience meals arrive in store.

C ONVENIENCE MEALS

Quick and easy dinner inspiration is always popular with shoppers –from ready-meals to fresh soups, here’s a quick snapshot of new products to look out for.

Soup season just got bigger, brighter and better thanks to Pitango!

This winter, true food brand Pitango is rolling out an innovative new packaging design that will tick all the boxes for the health conscious, value-seeking customer.

The new Pitango fresh soup pouch offers a unique, easy-to-open / easyto-seal zip function, not seen before in the soup category.

“Our new resealable pouch is the result of recent consumer research, which gave us a deeper understanding of the continually evolving needs of the New Zealand consumer,” comments Mary Boulton, Commercial Director, Pitango.

“The functionality this pack delivers, with the capability to reseal the pack after opening, resonated strongly with consumers. The benefits of eliminating unnecessary waste and mess while maximising freshness was a welcome enhancement.”

But the packaging is not all that Pitango has updated.

“Along with the new resealable pouch, we have increased our pack size by 20%. Consumers told us that with the new functionality of resealing the pouch, they would like a true ‘serves 2’ pack. These packaging improvements have been partnered with a refreshed modern design, which enhances our True Food positioning, making the product more appealing to the customer and including a larger viewing panel to see the freshness of the soup,” continues Mary. “All our product enhancements have been consumer validated through consumer research and at-home testing.”

Pitango will roll out the new pouches across their five most popular flavours and introduce a new recipe, the Beef & Vegetable soup for the winter season.

value AND unit growth > +2%

Grocery Data MAT to 26/03/23 (Selected segments)

The new Pitango chilled pouch range (RRP$6.90) can be found nationwide across all leading supermarkets, including Countdown, New World, and Pak’n’Save, from mid-April.

For more information contact your local Alliance Marketing representative info@pitango.co.nz

Source: Circana MarketEdge

Jess’s Underground Kitchen launches new Everyday Protein™ ready-meal range

Bespoke ready-meal company Jess’s Underground Kitchen are excited to launch a new range of high-protein ready-to-eat meals –Everyday Protein™.

From June 2023, this premium fitnessfocused range will sit alongside their existing Gourmet Everyday™ range in supermarket freezers nationwide.

Everyday Protein™ meals are nutrition-led with a spotlight on protein, nutrients and macros – championing high protein, lower carb, lower saturated fat, reduced sodium and reduced sugar. Full of fibre-rich vegetables and superior ingredients, these delicious strength-focused, single-serve meals are not just for gym buffs ¬– they appeal to a wide audience and offer a contemporary take on ready-to-eat lunch and dinner options.

Known for their high-quality, premium meal solutions, Jess’s

HIGH PROTEIN MEALS

Underground Kitchen dishes are locally made by real chefs, with fresh ingredients and a homemade feel. The Everyday Protein™ range continues to see Jess and her team as gamechangers in the frozen foods category. Forget boring broccoli and steamed chicken, the menu is extensive. From Beef Rendang with turmericspiked riced cauliflower and slow-cooked Beef Bourguignon with silky pumpkin mash, to dairy-free and gluten-free Butter Chicken Curry with coriander and brown rice pilaf. Reheatable from frozen in minutes, there’s an option to suit every health-conscious consumer, or those looking to make a ‘better’ choice when it comes to convenience meals.

Jess’s Underground Kitchen Everyday Protein™ meals are perfect for the gym bunny, the busy mum, the bachelor, the office worker, the wellbeing advocate and everyone in-between. Look for the new Everyday Protein™ range in freezers nationwide next month, or for more info contact JUK directly hello@juk.co.nz .

Fabulicious expands the family

RJ’s Fabulicious range just got even better with four NEW products to tickle Kiwi tastebuds. And guess what? They’re already flying off the shelves faster than you can say “gummy snakes”!

Kiwi confectionery icon RJ’s shows no sign of slowing down with the launch of four NEW products under the Fabulicious brand this month, including entering the gummy segment with Fabulicious Duo Gummy Rings, Duo Two Headed Snakes and Duo Gummy Sour Rings.

Also launching is Fabulicious’ first ever Mixed Sherbert Fizz bag, featuring a flavour for everyone – a mix of the brand’s iconic raspberry, tropical, and green apple Sherbert Fizz.

This latest launch solidifies the lolly maker’s continued innovation in the confectionery category, so it’s no wonder the range has experienced 37.4% unit growth in the last quarter alone (IRI Total Key Accounts 19.3.2023).

And the secret to this growth? Well, according to RJ’s Confectionery Senior Brand Manager, Nic Guise, it’s all down to being customercentric, engaging online with their fans and attracting attention from new consumers with eye-catching flavours, textures and tastes.

“In the last year we’ve not only seen our loyal Sherbert Fizz fans fizzing on our new treats, but also the impact of driving new consumers into the sugar confectionery category,” says Guise.

“The results show Fabulicious is continuing to hit the sweet spot with consumers by bringing mouth-watering flavours to the table that Kiwis love.”

She adds: “We’re particularly excited that this latest launch includes our first foray into the exciting world of gummy lollies. Our new range of Fabulicious gummies aren’t your ordinary gummies. We’ve added a unique twist and our double-flavour rings, two-headed snakes and sour options are sure to bring a smile to the face of lolly lovers everywhere. Introducing gummies to the Fabulicious range signals something new for the brand and aligns with what our fans have been telling us they want. These new products have been validated with consumer research, concept testing, data and Social listening, so we’re confident they’ll be an instant hit.”

With this new launch, eagle-eyed consumers may also notice a refreshed look and feel to the Fabulicious brand, which was acquired in 2018.

It’s not a rebrand, Guise explains, but rather an evolution of the brand Kiwis know and love. “The Fabulicious brand is colourful, playful and holds a special place in the hearts and minds of its fanbase, so we’re building on that by modernising the nostalgic elements and bringing

Sure to appeal to loyal fansthe ultimate party pack – NEW Fabulicious Mixed Sherbert Fizz. The bag includes Fabulicious’ number one seller, the raspberry Sherbert Fizz, along with green apple and tropical flavours. It’s the perfect addition to any lolly jar, with the chewy candy tubes full of sherbert giving a sweet and sour mouth explosion and offering a flavour for everyone.

Savour twice the flavour with Fabulicious Duos

Gummy Rings and Fabulicious Duos Sour Gummy Rings. Whether you’re reaching for a classic sweet and squishy gummy ring or tantalising your tastebuds with the perfectly sour but oh-so-sweet version, Fabulicious’ delicious double-flavour duos of raspberry, pineapple, blackcurrant, orange, and watermelon collide for mouth-watering fun. Last but certainly not least – slither in and try a Fabulicious take on the classic gummy snake.

more consistency and fun to the brand. Our refreshed colours, design and packaging all play an important role in making sure Fabulicious continues to catch the eye of lolly lovers and make it easy for them to spot their favourites on shelf.”

And the proof is in the pudding… or as the case may be, in the lolly. The playfulness of the Fabulicious brand is evident across the range with the new products lending themselves to imaginative combos and unique ways of consuming.

“We know consumers will love the feeling of opening these new lollies and experiencing them for themselves” says Guise.

“The playfulness continues when you open the pack – the scent gets you first, and the texture and shapes invoke a childlike nostalgia - you won’t be able to resist immediately stacking the gummy rings on your fingers as you snack! You can also enjoy each flavour on its own or combine together to make a whole new flavour – we’re thrilled to be bringing some extra Fabulicious fun to snacking.”

Like the rest of the RJ’s range, the new products on offer are 100% palm oil free. “Kiwis already love the fact our range of treats are palm oil free and we’re proud to announce these new treats are also free from artificial colours,” says Guise, “it’s just another way we’re making things better.”

So what’s next for the Fabulicious family?

“We’re rolling out our new look and feel across

Reminiscent of childhood favourites

– Fabulicious Duos Two Headed

Snakes are bursting with mixed fruity flavours. Each snake has two heads - you won’t be able to resist biting into them!

the range, have just launched a Fabulicious TikTok channel (@fabuliciousnz) and are looking forward to launching more new tastes and flavours in the next few months. With the brand consistently reaching over 2 million Kiwis online each month we’re constantly getting flavour inspirations and will continue to grow our customer base off the back of continued innovation and engagement with our fans.”

Whatever’s next…, it’s sure to be Fabulicious!

Did you know?

From humble beginnings and a mantra to “Make It Better”, RJ’s Confectionery now employ over 120 people at their factory in Levin and export their confectionery all over the world.

World famous for their delicious licorice, RJ’s also make some of New Zealand’s favourite confectionery brands, including Fabulicious, which were added to their existing range in 2018.

The full RJ’s product lineup includes iconic Kiwi lollies like Mackintosh’s, Jaffas, Oddfellows and Heards as well as old favourites like Black Knight and RJ’s Licorice Logs, Allsorts, Twists, Balls and Bullets.

RJ’s full product range is proudly 100% palm oil free. RJ’s commitment to sustainability has removed 100 tons of palm oil annually from the supply chain, the equivalent of 38 rugby fields of deforestation.

“This latest launch includes our first foray into the exciting world of gummy lollies” Nic Guise, Senior Brand Manager

Ecostore celebrates 30 years of sustainable innovation

This year, ecostore - New Zealand’s leading sustainability brand - turns 30. To celebrate the part Kiwis have played in their journey and say thanks for the inspiration they’ve provided, the company is launching a new campaign, “#30YearsOfEcostories”.

The campaign is led by Antonia Prebble, who shares her own ecostories and encourages other people all over Aotearoa to describe how ecostore products have impacted their lives. Customers can enter their ecostories at www.ecostore.com/30years and will be entered into a draw to win a year’s supply of ecostore products. Antonia, a long-time supporter of the brand who is best known for her roles in Outrageous Fortune, Westside and Shortland Street, was excited to be involved.

She says “I love ecostore’s values and how committed they are to them. How they put the people and planet first in everything they do. How sustainability is at the forefront of their thinking since day one and the reason this company exists. I trust their integrity. And I love that they’re New Zealand owned and operated. Being able to really trust a brand is a great thing.”

Additionally, three new products are set to hit the shelves, each designed to make it even easier for consumers to reduce their carbon footprint, water usage, plastic waste, and health concerns:

3X Concentrate Laundry Liquid, Toothpaste Tablets and Laundry

Capsules will all be available in the coming months.

These new product launches continue a long history of sustainable innovation that began when ecostore was founded in Mamaki, a small

ecovillage in New Zealand’s far north, in 1993 by Malcolm and Melanie Rands. Originally, the company was a mail-order business selling home and body care products, using natural ingredients that are healthy and safe for people and the environment.

Fast forward 30 years, ecostore is now a global brand, recognised for its sustainability practices, in more than 15 international markets, selling 260 SKUS across home, body, and baby products in supermarkets across New Zealand and Australia, as well as

Ecostore group CEO Pablo Kraus, who took over the reins from Malcolm Rands in 2017, reflects on the company’s anniversary.

“30 years is an incredible milestone for ecostore. We have achieved this success through the hard work, passion, and dedication of our 120 team members across our businesses in Auckland, Melbourne, Tokyo, and Shanghai. Never resting, we’ve dedicated 30 years to making products that are safer for families and the environment, investing in sustainable business practices, product, and packaging innovations, and providing our customers with hardworking, highly effective products. We’d like to thank our customers for putting their family’s health first, and

As ecostore marks its third decade, a recent Kantar Better Futures 2023 report has once again ranked the company as the number one sustainable brand in New Zealand, for the tenth year running. It’s the perfect birthday present for a company that has always been driven

The campaign is led by Antonia Prebble, who shares her own ecostories.

Ecostore group CEO Pablo Kraus

Annies brand given new chance at life by original owner

Annies – a well-known and well-loved local Marlborough brand – has been given a new chance at life by its original owner Graeme Giles. Kono NZ announced in December 2022 that it would be closing the business, which manufactures and sells dried fruit snacks, as part of a strategic reset. After the announcement, Graeme and his family offered to purchase the business back.

Graeme, along with his wife Annie, are the original owners of the fruit bar business, and are hugely passionate about continuing their legacy by further developing the brand. Graeme said “With the history of the brand and as the owners of the factory building, we felt we could not walk away. We negotiated a purchase of all equipment, brand and IP and this put Annies back in the original ownership. The “New Generation” of Annies owners include our daughter Cabie, her husband Dan, and our grandchildren Thomas and Freya. They will be the face of the brand with Annies support in the background. After six generations (130 years) on the property, the passion to retain and grow the brand is foremost. Spreading the load is also important. We are excited to have Ant Moore and family (Ant Moore Wine and Marl Vintners) join us in the venture as partners.

“We are extremely passionate about the ongoing potential for the iconic natural fruit bars with no additives and no allergenic properties. They have been the go-to snacks for three generations

of mums, and retailers are supportive of Annies and its continuation. We already have several exciting projects underway, looking at new lines and products.”

So watch this space, and keep an eye out for the “New Generation” of Annies products.

Kono NZ COO Andy Wotton said everyone was delighted to see the Annies brand continue and wish the Giles family every success.

NZ persimmon season in great shape after a challenging start

New Zealand’s short but sweet persimmon season is underway with the 2023 crop of these vibrant orange, honey-flavoured fruit available from May to July.

Persimmons are grown commercially across the top half of the North Island, so most of the country’s growers have felt the full force of both cyclones Hale and Gabrielle this season.

Ian Turk, Manager of the New Zealand Persimmon Industry Council says that the unprecedented weather will have an effect on the volume of fruit available this year.

“Fortunately, our orchards largely escaped structural or flood damage. However the wet and windy summer has presented a challenge to growers with our overall crop expected to be lower than normal and some shoppers may notice minor marks and blemishes from wind damage,” he says.

“Despite this, the fruit quality and flavour that we’re seeing this year is exceptionally good with plenty of large, juicy and great tasting persimmons heading to the market,” says Turk.

This year the New Zealand persimmon industry is on track to

export around 1000 tonnes of fresh persimmons to consumers in Australia, South East Asia, Japan, Vietnam, United States and China.

“Our persimmons are sought-after in overseas markets. Some people still recall the older variety of astringent persimmons that had to be just about falling apart before the fruit was ready to eat. The modern Fuyu variety that we grow in New Zealand is non-astringent and can be eaten just like an apple, while they are still crisp,” says Turk.

5+ A Day Trustee and Principal Scientist and Team Leader at Plant and Food Research, Dr Carolyn Lister, says New Zealand persimmons pack a surprising nutritional punch.

“Persimmons are a good source of Vitamin C, which supports your immune system. The persimmon season in May, June and July coincides with our cold and flu season, so eating persimmons during these months offers great nutritional value,” she says.

Persimmons are relatively low in calories despite their sweet flavour, making them a naturally healthy choice for the whole whānau.

Photo credit: abbeymesmanphoto

(L to R) Daniel Clearwater, Annie Giles, Freya Clearwater, Graeme Giles, Thomas Giles and Cabie Giles.

Towards a better future

Times are tough and budgets are tight - are shoppers still willing to pay a premium for products that are better for the planet?

How can we balance sustainability costs with rising prices in our industry?

Research conducted last year showed nearly two thirds of Kiwi shoppers were unwilling to pay a premium for fruit and vegetables grown, picked, packed and delivered with sustainable practices.

For the country’s $6 billion horticulture industry, keen to develop sustainable measures to protect the future of the business, that reluctance poses a significant problem.

Dr Hans Maurer, Chair of the United Fresh Technical Advisory Group, says the balance between increasing sustainable practices and maintaining affordability is a tricky one.

“We’re walking a tightrope at the moment. Shoppers are struggling with inflation, budgets are tight, but making vital changes to the way we do business is just so important,” he says.

“United Fresh is currently developing a set of Sustainability Guidelines for the entire fresh produce value-chain, but the changes that the industry will want to make on the basis of these guidelines will require investment,” says Dr Maurer.

The United Fresh Sustainability Guidelines will set a blueprint for how the entire fresh value-chain can work towards contributing to the United Nation’s Sustainable Development Goals (SDGs), a set of 17 key objectives which, if adopted worldwide, are expected to lead to a safer, more prosperous future for people and the planet.

“We have a responsibility to do our very best to meet the UN’s SDGs. The fresh produce industry in Aotearoa takes those responsibilities very seriously and major work is going on to improve and strengthen sustainable practices,” says Dr Maurer.

Convincing shoppers that sustainability measures are important is part of the challenge.

“We know that since the pandemic, shoppers’ priorities have changed. Health and wellbeing are more important, so fresh fruit and vegetables, with their high nutrient levels are in demand everywhere around the world,” says Dr Maurer.

“Convenience is also a major driver, but increasingly conscience is just as important. The understanding that individuals play a part in climate change

is motivating more people to look harder at how they can live more sustainably,” he says.

In addition to sustainability expenses, external pressures such as rising fuel and fertiliser costs, labour shortages and transport gridlock along with adverse weather conditions have seen fresh produce prices increase.

“The weather events we’ve been through in the last few months have really brought home just how much our climate is changing, and just how urgently we need to act to bring sustainable, low-emission practices into the industry wherever possible,” says Dr Maurer.

“We’re hoping that shoppers will support the actions that the industry is taking, but there’s also a role for government to take in seeing the value that fresh fruit and vegetables represent for the entire population and backing our growing community to make these positive changes affordable,” he says.

New award-winning packaging for Waitoa

Plastic waste is one of the major environmental issues the world is facing and the team at Waitoa Free Range Chicken have been working to ensure plastic packaging is used sustainably.

National Business & Marketing Manager Ben Ward explains: “In collaboration with Sealed Air, a new innovative design has allowed us to make our Waitoa Butterflied Bird bags with 80% recycled plastic, significantly reducing the need to use virgin plastic in our packaging. With plastic sourced from both post-consumer and industrial sources, the bag’s design also increased the shelf life of the product by 40%, now up to 21 days, helping to reduce food waste.

“

Combined with our Toitu net carbon zero certification, we are continuing our journey to produce sustainable chicken for New Zealanders” Ben Ward, National Business & Marketing Manager

This new packaging has now won three awards; the 2022 New Zealand Pride in Print Award, the 2022 Australian Institute of Packaging Save Food Packing Design of the Year Award and the international 2023 WorldStar Global Packaging Award, which recognises the best of the best in packaging innovations from across the globe.

With the plans to move the 80% recycled plastic film across the entire range, the Waitoa Free Range brand’s plastic packaging will have an average of 77% recycled content. Together with the RPET meat trays already in use, it will save over 50 tonnes of virgin plastic from being produced each year. Furthermore, this packaging can be recycled again through the Soft Plastic Recycling Scheme available across New Zealand.

“Combined with our Toitu net carbon zero certification, we are continuing our journey to produce sustainable chicken for New Zealanders,” says Ward.

Ecostore’s 3x Concentrate Laundry Liquid upgrades the laundry game

Ecostore’s 3x Concentrate Laundry Liquid offers a sustainable, high-performance, and convenient solution for environmentally-conscious shoppers. Making laundry day hassle free

• The powerful concentrated formula means you only need a small amount of product to achieve a deep clean that fights stains and odours. The formulation contains 5 PlantActive™ enzymes from plant-based ingredients and is independently tested to ensure excellent results.

• Just three pumps are needed per load, reducing plastic and water usage by 55%*.

• The convenient pump dispenser makes dosing easy and mess-free. The pump is recyclable and approved by the Australian Packaging Covenant Organisation.

Innovation to drive category performance!

• Ecostore 3x Concentrate saves 50% of shelf space compared to mainstream 2L products.

• It is competitively priced and is easier to handle and transport.

New Ecostore 3x Concentrate Laundry Liquid with its unique pump dosing system makes it easier to use, so doing the laundry now involves less mess and fuss. It has both a powerful and eco-friendly

“Ecostore’s 3x Concentrate Laundry Liquid offers a sustainable, highperformance, and convenient solution for environmentally-conscious shoppers.”

formulation, using 55% less plastic and water* than regular laundry liquid. A new to market innovation that reflects the growing demand for sustainable, powerful, and environmentally conscious laundry products.

* The product’s 55% reduction in water usage is based on a comparison to the regular ecostore’s laundry range.

Frucor Suntory’s reverse vending machine

Wellington Zoo, New Zealand’s first zoo and oldest conservation organization, has partnered with beverage supplier Frucor Suntory to introduce a reverse vending machine at the zoo’s Banana Bar.

Visitors can deposit their plastic bottles and cans in the machine and receive a 10% discount at the Banana Bar. The machine shreds the bottles and cans for future reuse, reducing its environmental impact. Since installation at the end of 2022, over 1,100 cans and bottles have been recycled.

As the world’s first Toitu carbon zero certified zoo, Wellington Zoo has been a leader in sustainability and conservation. Frucor Suntory shares the zoo’s commitment to conservation and sustainability, making them a natural partner for this

profile

initiative. This collaboration underscores the dedication to being a leader in sustainability and conservation, making a positive impact on the environment and the community.

Wellington Zoo’s reverse recycling initiative promotes responsible waste management and community engagement in environmental efforts.

By providing a tangible incentive for visitors to recycle, Wellington Zoo and Frucor Suntory are taking proactive steps towards reducing waste and raising awareness about sustainable practices.

Nestlé pilots new cutting-edge satellite technology

Nestlé will be the first food and beverage company to pilot Airbus’s new Pléiades Neo satellites in the monitoring of its reforestation efforts. Nestlé will use the very high-resolution images from this cutting-edge technology to help ensure that the trees it has planted in sourcing regions continue to thrive over the long term. This approach will help Nestlé demonstrate the amount of carbon it is removing from the atmosphere through its Global Reforestation Program (pdf, 400Kb), a key pillar of its 2050 net zero emissions ambition.

Business funding recycling – and putting the consumer first

As a voluntary product stewardship scheme, the Scheme’s 190 members pay for soft plastic to be collected, baled, and recycled into fence posts, garden beds and sustainable building materials.

Awareness of soft plastics increased 19% with more than double the volume collected and more bins in more regions. The next phase of growth is critical, so the Scheme commissioned recycling research company Nextek to consider options for soft plastic packaging over the next 5-10 years.

Nextek reviewed the process from soft plastic collection systems, local processing networks to mechanical recycling options, and advanced recycling options.

Lyn Mayes, Scheme Manager says Nextek provides excellent insights and recommendations, many of which aligned with the scheme’s view that we should be considering kerbside collections and investing in local infrastructure and technology.

“We were pleased to see recommendations to maximise

post-consumer soft plastic collections via kerbside collections, as this is something we have been looking at closely in other countries. This could be a simple system that would keep the soft plastic separate from other materials in the recycling bin,” says Mayes.

“This requires investment in collection, sortation or processing systems. Our scheme is viewed overseas as one of the best because we are processing everything in New Zealand. However, we need multiple processes and so we are funding research with Plastoil, which could see a small-scale pyrolysis unit turn plastic into oil, which could be remanufactured into plastic packaging.”

“Investing in local solutions is the best way to reduce our carbon footprint. We already do this by not exporting our waste recycling our soft plastic into posts in Auckland and soon Marlborough, but we want to look at how we can take this further through new technology, which is an exciting space,” says Mayes.

For more information visit www.recycling.kiwi.nz

Technology to turn plastic into oil

Magdi Batato, Nestlé’s Executive Vice-President and Head of Operations said: “Forests are often called Nature Based Solutions because we use nature as a solution to help reduce our emissions. Growing trees close to our sourcing locations is an essential part of our climate roadmap alongside decarbonizing our operations and supply chain. Through our Global Reforestation Program, we aim to plant and grow 200 million trees in our supply chains and sourcing landscapes by 2030. Our goal is to remove 2 million tonnes of CO2e* through these projects.”

The company will first apply the technology in the Ranong and Chumphon provinces of Southern Thailand, where a reforestation project has been ongoing since last year. Pléiades Neo satellites will monitor more than 150 000 shade trees in farms from where Nestlé sources its coffee, over a 20-year period. Shade trees help prevent coffee’s over-exposure to the sun, increase yield and productivity in the long term, while also removing carbon from the atmosphere. Based on this experience, Nestlé will determine whether to expand the approach to other locations around the world.

Karen Florschütz, Airbus Executive Vice-President and Head of Connected Intelligence said: “Monitoring natural and intentional reforestation has now become as important as monitoring deforestation to restore natural carbon sinks and ensure sustainability. Pléiades Neo,

with its 30 cm resolution, highest acquisition capacity and rich spectral configuration, is perfectly suited to follow replanting projects over large and remote areas. We are proud of this new cooperation with Nestlé and want to keep pioneering the development of innovative solutions to address climate change.”

Nestlé has been using the Airbus and Earthworm Starling solution since 2016 to check for the risk of deforestation near its sourcing locations. With Pléiades Neo, Nestlé is upscaling the monitoring service, applying a similar approach to the restoration and regeneration of landscapes.

New bottle, same Sprite

New Zealand’s iconic Sprite bottles transition from green to clear PET plastic.

Coca-Cola in New Zealand has announced that after nearly 60 years Sprite’s iconic green plastic bottles will switch to clear plastic, making them easier to recycle into new bottles.

While green PET plastic is recyclable, it’s usually converted into single-use items like clothing and carpet that cannot be recycled again.

Julie O’Toole, Country Lead for Coca-Cola Oceania said the decision to switch from green to clear PET plastic was an important move by the company to drive packaging circularity.

“While all our cans, glass and plastic bottles are already accepted for recycling in New Zealand, this move to clear takes us a step further towards a circular economy for our packaging. The shift from signature green to clear Sprite bottles will support

local recycling systems as we increase these bottles’ likelihood of being remade into new bottles. We know it is the right thing to do to make this change.”

The move to the new clear bottle, which the Sprite brand has completed or is in process in over 100 countries, reflects the company’s commitment to prioritise sustainability and drive packaging circularity.

The change in New Zealand will affect all pack sizes of Sprite Classic bottles in PET plastic packaging.

The switch in New Zealand is expected to be complete by June 2023 as retailers sell through existing stock.

Sprite, The Coca-Cola Company’s second-largest brand, has been sold in iconic green bottles since the drink was first introduced in the United States and internationally in the 1960s.

* Carbon dioxide equivalent or CO2e means the number of metric tons of CO2 emissions with the same global warming potential as one metric ton of another greenhouse gas.

Sending clear and reliable signals

We shouldn’t underestimate the impacts of wishcycling and genuine misconceptions, both of which I think we’re all capable of doing with the best of intentions – I certainly know I am!

I’ve always erred towards a generous view that my local council will do its best with the rubbish and recycling I put out on the street for kerbside collection. When in doubt, I’ve put packaging in my recycling bin and felt virtuous I’ve done the right thing. A recent Fair Go programme exposed that often this has been wish-cycling on my part, and that’s not all the council’s fault.

Most of New Zealand’s focus has been on plastic packaging – with specific single-use products being phased out and all plastic packaging to be stewarded as a priority product. However, we mustn’t take our eye off the ball and ignore other materials.

Around the world, most producer-pays schemes cover all packaging materials. There’s a reason for this.

Take fibre, which I’ve learnt is the technical term for paper and cardboard, both of which I thought were the “good packaging”, and always chose them over plastic when I could. Little did I know I was mistaken, as the recent Eunomia report (Waste & Resource Recovery – Infrastructure and Services

Stocktake) prepared for the Ministry for the Environment shows.

We’re putting more than 250,000 tonnes of fibre into landfills every year, while more than 300,000 tonnes are exported, potentially with limited value as scrap because it’s not of a sufficiently high standard to be recycled. What does scrap mean, anyway? Landfill in another country? And we transport it on fossilfuelled ships to do this?

Problem 1: If fibre is mixed with glass, metals, and plastic in your recycling bin and tipped into the kerbside collection truck then it’s hardly surprising the paper and cardboard get contaminated with broken glass and bits of plastic and other materials. When it gets to the recycling plant the challenge is to “unscramble the egg” and separate the fibre again. Logic tells us we should keep it separate in the first place.

Problem 2: If materials such as plastic or foil are added to the fibre, maybe to extend shelf life etc, it is no longer 100% fibre, and this reduces its value to the global market.

NZFGC’s Sustainability Committee has identified three key activities to improve the quality of fibre used by members to increase recyclability. They are:

1. educate members that quality drives recyclability

2. advocate for removing paper from co-mingled bins to improve quality of recovered paper

3. support a fibre packaging recyclability standard. It’s not clear whether the Government’s recent announcement on standardising kerbside collections in urban areas by 2027 will address the contamination issue.

Paper and cardboard will need to be collected by all councils from next February but there’s no requirement to prevent co-mingled collections where glass and fibre are put in the same recycling bin – in fact, councils separating glass from fibre may start introducing co-mingling because they need to collect a standard set of materials.

New Zealand is not alone in being concerned about what happens to fibre. Our colleagues in Europe tell us paper is becoming a problem as processors demand higher-quality paper bales at a time when there is higher contamination from co-mingled collection systems and increasing use of “lined” paper.

The recent changes by the Government are a step in the right direction. We need to have a look at the detail as it becomes available, gather better data so we have firm evidence for decisions, and then make sure the various schemes integrate and are sequenced sensibly. All this is essential so business has clear and reliable signals on which to base significant decisions so they can do the right thing by the environment in the most efficient way.

This will continue to be a priority for NZFGC.

NZFGC’s Sustainability Committee has identified three key activities to improve the quality of fibre used by members to increase recyclability.

What’s in a name?

Branding is one of the more misunderstood things in the business world. At a glance they seem like a simple label on the front of your product, but they have a sophistication that can defy logic.

It is often tempting to look at business through a rational lens; a balance sheeted story of assets, liabilities, transactions and capabilities. The humanistic side of business is often seen as less important, and more disposable. Anyone in marketing or HR will know what I mean.

However, if you wish to attract good staff, or customers, or partners to your business, then you need to be able to understand how to influence people. Branding is one of the most important ways that this can be done.

There are three dimensions of branding that explain this.

1. Brands create identification

With the use of symbols, words, images, colour, sound and other elements a brand takes on a distinctive form with which to identify a business or product. This gives people something to recognise and gravitate to.

Managed well, brand identification can help your product stand out on shelf. Done poorly it can make your product invisible.

Brand identity can be loud and proud like Pak‘n Save’s yellow and black, or incredibly subtle and understated. The idea is the same: branding provides a way for people to connect with your product rather than a competitor’s.

2. Brands carry human values

Companies and products are inert by nature. However, they can become more attractive and relatable to people, and therefore more valuable, by adding human values through branding.

Brands can make a product – and consequently the people who use or make it - seem more exciting, more sophisticated, more responsible, more worthy, or more edgy.

This gives people more than simply the functional utility of the product. It provides the added value of a concept for people to relate to. Anchor provides family values, Lewis Road Creamery delivers foodiness, My Dog helps me feed our dog with love. This is why some people will pay a 600% premium for a Gucci plain white t-shirt compared to a plain white K-Mart t-shirt.

3. Brands store equity

The third element of branding is its role as a unique, owned entity that captures and stores equity. The brand is a repository of consumer preference,

goodwill, future revenue, intellectual property and commercial contracts. The brand is the sum of the business’ reputation, and what people think about when they hear the name.

“Brand is the sum total of how someone perceives a particular organization. Branding is about shaping that perception,” said Ashley Friedlein

Taking good care of your brand

Good brand management requires carefully integrating three factors:

1. Definition – All good brands have a clear, distinctive value proposition for customers and internal teams. Your brand has to stand for something, or it will stand for nothing.

2. Investment – In competitive marketplaces it is essential to keep your brand visible, fresh, relevant and attractive. This means providing enough investment to cultivate your presence. Best practice in brand management (Field & Binet) indicates that a company should invest 60% of its promotional spend on brand building and 40% on sales conversion.

3. Consistency – In order to earn trust, brands need to be consistent. This does not mean being onedimensional, it means being true to what you stand for. Harvey Norman, Coca-Cola, and Heller’s are all brands that have created success through nurturing a consistent brand meaning. In the end, brand management is a matter of taking good care of what you have.

“It takes 20 years to build a reputation and five minutes to ruin it. If you think about that, you’ll do things differently,” said Warren Buffett.

Lew Bentley

Head of Strategy at Shopper Marketing Agency energi

“A company should invest 60% of its promotional spend on brand building and 40% on sales conversion

Severe Weather Emergency Legislation 2023

Aotearoa, in particular the North Island, has recently experienced extreme weather of historic magnitude, including Cyclone Hale on 10 January 2023, the flood events between 26 January and 3 February 2023 and Cyclone Gabrielle on 6 February 2023.

Following the devastation caused by Cyclone Gabrielle, particularly to the communities in Hawkes Bay and Gisborne, the NZ Government has introduced several items of special legislation to assist with the recovery from those severe weather events (SWEs).

While the majority of these are administrative, dealing with powers exercisable by Government agencies, Crown entities and local authorities, some do impact upon the consumer marketplace.

The following is a brief outline of those provisions: Various tax administration orders provide that a taxpayer affected by the SWEs may have interest charged on late payments remitted if the Commissioner of Inland Revenue decides this is justified. The end date for this period depends upon which SWE the taxpayer was affected by –31 March 2023 for Cyclone Hale, 30 April for the flooding between 26 January and 3 February 2023, 30 June 2023 for Cyclone Gabrielle.

2. The Credit Contracts and Consumer Finance (Exemption for Emergency Relief) Amendment Regulations 2023 provides that if up to $10,000 credit is provided for the purpose of addressing the negative effects of the SWEs, a lender is exempt from the usual requirement to make reasonable enquiries before entering into a credit agreement that the

must comply with the Responsible Lending Code under the Credit Contracts and Consumer Finance Act 2003 and offer hardship assistance information if requested or needed.

3. The Severe Weather Emergency Legislation Act 2023 (“SWELA”) came into force on 21 March 2023. It includes provisions impacting upon any food business affected by a SWE. Such a business:

a. may continue to operate until 16 May 2023 without renewing either the registration of its food control plan or its registration (if applicable) under a national programme for achieving safe and suitable food. As long as it has paid the required fee, that business may then continue to operate without that registration renewal until being notified whether the registration has been renewed; and b. is exempt from any verification falling due before 17 May 2023 of its food control plan and from any verification falling due before 17 August 2023 of its compliance with a national programme.

4. The Severe Weather Emergency Recovery Legislation Bill (“SWERL”) was agreed in Parliament on 6 April 2023 to assist communities to recover from the SWEs by temporarily relaxing the operation of some legislative requirements, primarily through allowing the GovernorGeneral to make ‘orders in council’ under the recommendations of the appropriate minister, and so short-cut the usual parliamentary processes required to amend legislation. We would recommend any potentially affected legislation, for any order in council that may affect its

“We would recommend any potentially affected business to keep an eye on developments under this legislation

Philip Muir Litigation Associate at Steindle Williams Legal swlegal.co.nz

When the going gets tough, the tough get going

The first few months of 2023 felt much like the last couple of years - another year of disruption.

After surviving over two years of lockdowns and the impact Covid has had on business, we’re now in the midst of a cost-of-living crisis, supply disruption and because of inflation and the prescribed remedy for fixing it (increasing rates), likely a recession during the year.

While these factors make doing business tricky, don’t forget that situations and conditions often change and it’s our reaction or lack of action to these changes that often have the greatest impact on our business.

Plan

When the economy sinks into a recession and things go backward, your business doesn’t have to follow suit. Strong businesses do well in all climates and some businesses even outperform in bad economic conditions.

The key here is to have a plan to follow. Create a plan that covers your goals for the year, marketing plans, HR and staff plans, SWOT analysis and research on your competitors.

Following this, do a financial review. How did you track last year, have you made forecasts for this year?

A detailed forecast lessens the chances of any surprises throughout the year, and should include both a P&L, cash flow forecast and your balance sheet (do you have bank funding, you need to ensure you continue to meet your covenants).

The key thing to remember is that when times are tough, we’re all tempted to cut costs. This should happen, but in a controlled way. Cut unnecessary costs, but don’t cut the important stuff (R&D, marketing, branding). The main mistake most people

Lean in

Following on from the above, the one thing to always remember when times are tough is to keep pushing your business hard. Don’t forget that business is a long-term game, so always make decisions through the lens of how this decision will affect your business in 1, 3, 5 years and beyond.

Businesses that do well over tough periods are ones with a strong brand and high customer loyalty. What actions are you taking to ensure your consumer knows and loves your brand? Are you creating content that really speaks to your consumer and creates a sense of connection? Have you created funnels to convert, then nurture your customer/client and ensure they keep coming back?

Always focus on improvement, the little stuff adds up. What could you do right now that would make an impact? Have you ensured your costings are as sharp as they could be? Are you keeping connection strong with the buyers? Do you have initiatives in place to keep the customer engaged with your brand?

There are always a hundred small jobs that can be done that will drive the business forward and show positive results now and into the future.

Execute

Never sit idle, always make sure you’re planning, but most importantly executing. Hold yourself accountable and have tasks you want to complete each day, week and month and ensure these are being executed (I recommend putting them in your calendar or a task manager like Google Tasks or

Toss Grumley is the owner of business advisory Wolf & Fox. He is also a director and board member of Powerhouse Digital, Emma Lewisham Skincare, Nook Homes and Youth Arts New Zealand. Toss’s management career began early, when he became general manager of a leading wholesale supply company at the age of 25. He has completed his MBA through Warwick Business School in the U.K. and is a registered member of the Institute of Directors New Zealand. Passionate about helping business owners, he shares his experiences and insights widely as a regular contributor to national business media.

When the economy sinks into a recession and things go backward, your business doesn’t have to follow suit.

Premium Pine Nuts named Supreme Champion at ONZFP Awards

Marlborough’s Pinoli Premium Pine Nuts has been recognised for its flavour-filled nuts and its risky journey to become the Southern Hemisphere’s only pine nut producer - being named Supreme Champion at the Outstanding NZ Food Producer Awards 2023.

Investing in the Mediterranean pine (Pinus pinea) is a long game; its first crop is only harvestable after eight to 10 years, so it was a leap of faith for Pinoli Premium Pine Nuts founders Andy and Barb Wiltshire and general manager, Lee Paterson. Andy Wiltshire said failure was never an option, and since the first planting in 1998, the company has planted 500,000 trees on 540 hectares in Marlborough’s Wairau Valley. Pinoli pine nuts are sold to food lovers throughout New Zealand and Australia and recently began exporting to Europe.

Head Judge Lauraine Jacobs

fish sustainability off the southern Wairarapa coast to supply ‘kaimoana fresh as, straight from the ocean’.

Multi-award winner; Whitestone Cheese Co. Whitestone Oamaru Blue was named 2023 Dairy Champion. Judges struggled to set aside the Whitestone Oamaru Blue saying “Delicious, great blue cheese. True flavour, well balanced with buttery unctuous texture!”

Pete’s Natural Currant Crush was given the accolade of Label & Litho Drink Champion with the judges saying, “Sweet blackcurrant and balanced acidity. Great colour, hop notes subtle. A very enjoyable drink!”.

Tasman juicers Pete and Marleen Suy put sustainability at the heart of their business, using 30 to 50% less sugar, fresh spray-free fruit, undertaking production in a solar-powered Motueka factory, using paper labels and recycled glass bottles.

Another returning Champion is Auckland boutique gelato maker; Little ‘Lato, who received the inaugural Free-From Champion for Little ‘Lato Mango Lassi in 2021 and received the Award again in 2023.

Raglan Food Co is also a returning Champion and were awarded the Marvellous Marketing Outstanding Sustainability Award; the second time they have received this accolade. Sustainability judges Emily King and Fiona Stephenson said “Raglan Food Co continues to raise the bar. It’s a leader in its sector and a shining light for others to follow. What stands out is its continuous innovation and commitment to community. Sustainability has been integrated into the way the business operates from the start. It is certified as a B Corp and Toitū Climate Positive. Particularly impressive are its social initiatives, which include a staff profit share programme, staff health and wellbeing fund,

Pinoli Premium Pine Nuts Founder Andy Wiltshire

growth of its Big Glory Bay New Zealand King Salmon is slow, giving it time to develop a rich, distinctive flavour. The judges noted the salmon was “Very clean, with sweet flavour and fine texture and delicious.”

Augustines of Central, Blackcurrants in Cassis is Marvellous Marketing Outstanding New Product – Boutique. Owned by Dunedin Chef Gus Hayden, Augustines of Central revives the age-old art of preserving, by giving Central Otago’s summer bounty a modern twist.

2023 Outstanding NZ Food Producer Awards Champions & Award Winners

Supreme Champion and Farro Earth Champion

• Pinoli Premium Pine Nuts

Category Champions

• Seafood New Zealand Water Champion; Tora Collective Crayfish

• Emerson’s Paddock Champion: Moreish Organic Scotch Fillet and Moreish Pure Organic Beef Burger Patties

• Dairy Champion; Whitestone Oamaru Blue

• Label & Litho Drink Champion; Pete’s Natural Currant Crush

• Free-From Champion; Little ‘Lato Mango Lassi

Special Awards

New Zealand Life & Leisure, Spirit of New Zealand;

Premium Game

Marvellous Marketing Outstanding Sustainability Award; Raglan Food Co

Marvellous Marketing Emerging Business; Links Quality Meats

FMCG Business Outstanding New Product; Big Glory Bay, Fresh New Zealand King Salmon Portions

Marvellous Marketing Outstanding New Product – Boutique; Augustines of Central, Blackcurrants in Cassis

Coast Kiwis’ Favourites (Public Vote)

Kiwis’ Favourite Food Producer; Lindsay Farm Dairy

Kiwis’ Favourite Farmers’ Market; Joint Winners; Clevedon Village Farmers’ Market & Otago Farmers Market

Of this year’s Blackcurrants in Cassis, the judges said ‘Amazing flavour.’

Premium Game received the NZ Life & Leisure Spirit of New Zealand Award – an accolade recognising the spirit of innovation required by pioneering producers. Presenting this special award, NZ Life & Leisure Editorial Director Kate Coughlan said Premium Game was a great example of a sustainable business. “We were struck by the company’s innovative approach to business: it utilises wild game as quality food. These pest populations such as rabbit, venison, wild pork and tahr are introduced species and they pose a great danger to our fragile ecosystems. Premium Game works with skilled hunters and butchers to prepare the meat for the market, and in a sustainable way that allows consumers to feel good about enjoying meat and in so doing help control pests. Everybody wins, and most importantly, the environment.”

This year’s Emerging Business Champion, Links Quality Meats, hails from Dunedin. Since the butchery in Dunedin’s CBD opened last year, it has developed a reputation with locals for quality cuts and for its sausages.

Chosen by popular public vote, Coast Kiwis’ Favourite Food Producer was Lindsay Farm Dairy. The Hawke’s Bay certified BioGro organic farm sell all of their milk directly to consumers who showed their appreciation by voting them number one.

Kiwis’ Favourite Farmers’ Market was awarded to joint winners; Clevedon Village Farmers’ Market and Otago Farmers Market.

2023 marks the seventh year of the Outstanding NZ Food Producer Awards. Judging was held at Homeland in February, where judges tasted and assessed more than 290 locally harvested, grown and made food and drink products. Of these, 206 were recognised with medals - 98 were Gold; 60 were Silver and 48 were Bronze.

Look out for winning products wearing Champion, Gold, Silver and Bronze Outstanding NZ Food Producer Awards medals – a promise of produce made in New Zealand, which tastes outstanding!

For more information visit www.outstandingfoodproducer.co.nz

FMCG Business National Sales Manager Vicky Bennett presents the New Product Champion Award to Big Glory Bay Senior Brand Manager Christina Huesgen.

Entries open for NZ Food Awards

Entries for the 2023 New Zealand Food Awards are now open and award organisers are encouraging all food and beverage producers, large or small, to enter their products.

For more than 35 years the New Zealand Food Awards, owned and operated by Te Kunenga ki Pūrehuroa Massey University, has enabled food and beverage producers to showcase their latest and greatest creations by celebrating innovation, excellence and sustainability.

The awards play an integral role in the industry by providing a platform for local food and beverage producers to make their mark in the sector. It’s an opportunity for all in the industry, ranging from primary food producers to food service providers, ingredient supply companies and everything in between, to get involved.

Massey Vice-Chancellor Professor Jan Thomas says it’s always exciting to see the New Zealand Food Awards programme get underway, culminating in the gala dinner in October.

“This year, Massey University is excited to take the programme back to its roots where science, food technology and innovation shine. These awards are a highlight of the university’s calendar and an important milestone for the food and beverage sector in Aotearoa New Zealand. We’re so proud to have been delivering the awards for so many years, as they continue to go from strength to strength.

“The awards recognise the excellent mahi being done in the industry every day and celebrates the cutting-edge innovation that defines the best Kiwi products. Every year we are impressed by the calibre of the entries, and I know 2023 will be no exception.”

Massey University is proud to be principal partner and owner of the New Zealand Food Awards. The university’s involvement stems from the leading role it plays within food-related education and research in New Zealand and globally, for a range of health and science programmes and research centres. From food science and product development to nutrition and dietetics, as well as farming and horticulture, Massey’s name is synonymous with New Zealand’s innovative food sector.

Categories and judging

There are 10 categories this year, with products and business judged across two areas:

• Product awards

• Business awards

Each category has set criteria and only entrants exhibiting the highest levels of the New Zealand Food Awards’ core values of innovation, sustainability and excellence will progress to being named a finalist, winner and supreme winner.

The judging process is built on the pillars of technical capability, consumer acceptability, regulatory compliance and food quality and safety. Entries are required to meet their category criteria and baseline scoring for each judging phase to progress. This ensures consumers can trust any brand wearing the New Zealand Food Awards quality mark, know the product is manufactured here in New Zealand and that it represents outstanding food technology, production, manufacturing and marketing.

The Massey University Supreme Winner, announced at the gala dinner at the Aotea Centre in Auckland on 19 October, is selected from the winners of each of the individual category awards.

The New Zealand Food Awards proudly appoints a panel of New Zealand’s leading food and beverage experts in their fields as judges. The judges represent a cross-section of industry disciplines, including technical judges, sustainability and commercial specialists, scientific experts, regulatory guides and more. This ensures a rigorous judging process supported by diverse opinions and perspectives, which is crucial when critically considering the best of what Aotearoa has to offer.

The awards programme is made possible with the support of Countdown, Cuisine Magazine, BNZ, FMCG Business, New Zealand Food Safety, New Zealand Food Innovation Network, AsureQuality, FoodHQ, The New Zealand Institute of Food Science & Technology Inc., XPO Exhibitions and Villa Maria.

What’s on in 2023

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 Showgrounds

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 Showgrounds

Auckland, NZ www.foodshow.co.nz

SEPTEMBER

6-8 ASIA FRUIT LOGISTICA

AsiaWorld Expo Hong Kong https://www.asiafruitlogistica.com/

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

Auckland, NZ

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

OCTOBER

7-11 ANUGA Cologne, Germany www.anuga.com/fair/anuga/anuga-home/

19 NZ FOOD AWARDS Powered by Massey University www.foodawards.co.nz

19-20 CONVENIENCE & IMPULSE NZ EXPO 2023

ICC Sydney

19 October 11am-5pm 20 October 12pm-4pm candiexpo.com.au

19-20 C&I INDUSTRY SYMPOSIUM

19 October 9-11am 20 October 10am-12pm candiexpo.com.au

2024

8-9 May CONVENIENCE & IMPULSE NZ EXPO 2024

The Cloud, Auckland candiexpo.co.nz

The FMCG Business Marketing & Innovation Summit returns in September.

Fine Food New Zealand will be held in Auckland in June.

Out & About

The energi team led a Musashi Sampling Activation at Takapuna beach, supporting the NZSUP Nationals Championships. Musashi Sports Nutrition provided a delicious range of high protein bars and energy drinks to help support the performance and recovery of the athletes.

Dame Lisa Carrington is enjoying locally grown feijoas.

The Pete’s Natural team was named Label & Litho Drink Champion at the Outstanding NZ Food Producer Awards.

A new collective of Kiwi chefs are supporting KiwiHarvest - joining existing ambassador Peter Gordon are Michael Meredith, Brent Martin, Kylee Newton and Alfie Ingham.

Opito Bay Salt sampling at Farro in Auckland.

During New World’s Family2Family Foodbank Appeal, for every Family2Family bag donated by customers, New World made a $20 contribution, up to the value of $250,000.

SNAP WIN! AND

Sanitarium is donating 2.4 million breakfasts, or 99,144 packets (75 tonnes) of Weet-Bix to the New Zealand Food Network this year.

Has your team moved to new premises, or been part of a fun event, great harvest, or promotional activity? Send us your favourite snapshots to be in to win a trio of the new Lotus Biscoff sandwich biscuit range – Lotus Biscoff Sandwich Biscoff Cream, Milk Chocolate and Vanilla, Lotus Biscoff lovers will be spoilt for choice with these tasty new creations.

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

Penelope Venuto from energi at a Musashi Sampling Activation at Takapuna beach.

At the Outstanding NZ Food Producer Awards, Hannah Wood (L) received the Free-From Champion Award from Kathie Bartley for Little ‘Lato Mango Lassi.

Gull appoints Dan Gilbert as new CEO

Gull NZ has announced the retirement of its current CEO, Dave Bodger, with Dan Gilbert stepping into the role from June.

Gilbert is currently the Managing Director of The Griffin’s Food Company, New Zealand’s largest snack food business, and has more than 25 years of FMCG domestic and international business experience.

Over the course of his career, Gilbert has worked for the iconic branded businesses of Mars, Lion, Heineken, and Griffin’s. He has spent the last 15 years in senior executive leadership roles and has a strong track record in leading winning teams. Prior to Griffin’s, he was the Managing Director of Heineken in the South Pacific.

Fay Bou, Chairman of Gull NZ, says the company is delighted to have a leader of Gilbert’s calibre join Gull NZ as he brings with him a strong track record of successfully growing businesses.

“Dan has deep and extensive experience in growing world leading consumer and retail brands and so he is a leader who will help take Gull NZ to another level with his focus on the consumer, commercial insights and knowledge,” says Bou.

Gilbert holds a Bachelor of Commerce and Administration from Victoria University of Wellington and is a graduate of the prestigious INSEAD Business School in France.

He says: “I’m hugely excited by the opportunity to lead Gull NZ on the next stage of its journey in delivering ongoing value to Kiwi motorists. I can’t wait to get started with the Gull NZ team.”

Following his retirement, Bodger will remain on the Company’s Board as a Non-Executive Director and continue to serve the company and its customers with his more than 30 years of fuel industry knowledge and experience at a governance level.

Dan Gilbert brings more than 25 years of FMCG experience and will replace outgoing CEO, Dave Bodger.

AND CONVENIENCE NEWS PROUDLY BROUGHT TO YOU BY

Dan Gilbert

“I’m hugely excited by the opportunity to lead Gull NZ on the next stage of its journey in delivering ongoing value to Kiwi motorists. I can’t wait to get started with the Gull NZ team.”

– Dan Gilbert

Ampol reports second strongest quarterly results in its history

For Z Energy, which Ampol acquired last year, 2023 will be the first full year of contribution to Ampol’s overall results.

Ampol has recorded the second strongest quarterly results in its history, with earnings rising to $345.4m, up 82% on the prior corresponding period.

Group total fuel sales volume was up 50% compared to the same quarter in 2022, with Australian fuel sales volume growing by 14%, the addition of Z Energy sales volume, and beneficial timing of international third-party spot sales. The Lytton Refiner Margin (LRM) of US$14.90 per barrel for the first quarter, remains above historical levels.

Convenience retail had a successful quarter as customers continued to respond positively to the Ampol brand. Headline retail fuel sales volume increased by 2.8%, 5.4% on a like for like basis, and average retail fuel margins improved.

Shop sales also continued to perform well up 0.8% on a like for like basis and further improvement in shop gross margin (post waste and shrink), reflecting the ongoing benefits from the retail shop strategy.

For Z Energy, 2023 will be the first full year of contribution, but during the first quarter, New Zealand was impacted by extreme weather events with heavy flooding in Auckland during January followed by the impacts of Cyclone Gabrielle on the east coast of the North Island.

Z Energy saw improved trading in the month of March as operating conditions stabilised. Fuel sales volume was up 20% on the prior corresponding period, which was Covid affected, and consistent with the growth in market share to 46%.

“Z Energy saw improved trading in the month of March as operating conditions stabilised.”

New products and trends uncovered at ISM 2023

The leading global trade fair for sweets and snacks impressed with innovations and new taste experiences from around the world.

ISM 2023 once again offered a variety of the finest sweet and savoury treats from all over the world on exhibition space spanning around 100,000sqm in Cologne, Germany.

As a one-off occurrence, the leading global trade fair for sweets and snacks was staged in April together with ProSweets Cologne – Special Edition and turned Cologne into the international hub for the entire industry.

Together, the two trade fairs cover the complete value chain for sweets and snacks, and the 2023 edition featured 1,274 exhibitors from 71 countries and presented current trends and new products.

In total, the trade fair duo attracted more than 25,000 visitors from 135 countries. The international share of visitors 72% and at 88% the foreign share of industry visitors was very high.

It was very apparent at ISM that consumers are placing importance on healthy and natural ingredients when it comes to their sweets and snacks.

Plant-based products and ingredients are still booming, which is reflected at ISM by creative ideas for enriching foodstuffs with fibres. The focus is being placed more on exotic aromas, and new flavours like Smoky Tandoori, Bloody Mary or Mussels in White Wine are set to increasingly conquer the global market.

ISM names the top innovations of 2023

• First place: Tri d´Aix GmbH with its Sweet Stories candy floss from Germany

• Second place: CAL Marketing with its Brown Sugar Boba Milk Tea Mochi from Australia

• Third place: World’s Coconut Trading with its Purple Sweet Potato Chips BBQ from Spain

C&I Expo is the leading trade-only destination for petrol, convenience and impulse retailers from across Asia Pacific who are serious about getting an edge on their competitors. Experience two days of networking, product sampling, and education essential for the future growth of your business.

Exclusive Expo & Symposium Sponsor

Networking Drinks Sponsor

Ellerslie Event Centre, Auckland

The essential summit for FMCG marketers and business owners looking for innovative strategies , insider tips and exclusive networking to give them the competitive advantage