FMCG - November 2017

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L E A D I N G

I N D U S T R Y

N E W S

November 2017 – Volume 4 – No 10

PLUS! EVENTS ■ SAVOURY SNACKS ■ MILK PRODUCTS ■ NEW ZEALAND’S LARGEST FMCG AND LIQUOR AUDIENCE

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contents

November 2017

Up Front

Events

4

Editor’s note

40

6

Industry news

The Great New Zealand Sausage Competition

10

Gear New technology for work, rest and play

41

Events Calendar

42

Innovations at Anuga

43

Social Sphere Industry members spotted out and about

Category Insights 14

Milk Products

20

Savoury Snacks

The Shout

Regulars 12

Best in season Fresh produce in store

26

Profile Fresh Communications

27

What’s Hot New products in store

29

Buy NZ Made A nation of pet lovers

30

3

Editor’s note

4

Industry news

7

Social scene Pics from the BGNZ NZ Beer Awards Gala Dinner

8

Smoked beer Award-winning beer writer Neil Miller explores this smoky style of beer

10

Record number of medals at New World Wine Awards Results from the annual wine competition

Good Business 30

Industry news

11

32

Sustainability Towards a better future

NZ’s Young Winemaker of the Year Q&A with VinLink’s Kelsey Daniels

12

Revelling in Rosé Tasting notes from Cameron Douglas MS

14

Don’t judge a Rosé by its colour

35

Cover story Paseo launches hypo-allergenic toilet tissue

36

FGC Spotlight on accuracy

37

Export Bearing fruit - the growth of organic

38

Marketing Guarding against greenwash

39

Legal advice What’s in a name?

32

Caro Jensen and Emily Camblin from Sip NZ delve into the shades of Rosé 16

On the first day of Christmas…

Our picks for the 12 best gifts to make this Christmas very merry!

37 FMCG BUSINESS - NOVEMBER 2017

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[ editorial ]

New trends and developments ust back from another trip around the world and I find myself immensely thankful for the simple things we take for granted in New Zealand: smog-free blue skies, the freshest produce and seafood and top notch coffee. Our dairy products are also second to none - we bring you insights and Nielsen statistics for this category on pg 13-19.

We are so lucky to enjoy a relatively healthy lifestyle here, which I hope can be preserved for our children and the next generation of Kiwis. It will be interesting to see how our new Government will manage environmental issues and how their policies will affect our farmers and businesses. Our team will keep a close eye on these developments and we’d love to hear about your experiences and opinions. Join our daily conversations on Facebook, Twitter and Instagram and please share your news and product updates too.

If you didn’t get a chance to attend Anuga in Germany last month, you can find a brief summary on pg 42 and see more highlights at www.anuga.com. Top trends at the trade fair this year included products that are rich in protein and superfoods. Sustainable and organic products were in high demand and vegetarian and vegan food was also a major focus. Alternative sources of protein, such as insects; new types of pasta made out of lentils or acorn flour; as well as mint and chilli flavoured potato crisps; whiskey or gin gherkins; crisps with black truffle; oatmeal biscuits with seaweed; and Greek yoghurt with mint and dark chocolate were also among the innovations presented at Anuga. And how about an ‘endurance beverage’ made from camel milk with honey, ginseng and guarana, which was also spotted at Anuga.

Meanwhile, closer to home, we bring you the latest in local Savoury Snacks, seasonal produce, industry events, updates from the Chief Executive of the FGC and more of New Zealand’s amazing FMCG success stories.

Enjoy this issue,

PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 PUBLISHER Dale Spencer dspencer@intermedianz.co.nz EDITORIAL DIRECTOR James Wells The Intermedia Group Pty Ltd AUSTRALIA james@intermedia.com.au HEAD OF CONTENT Tamara Rubanowski trubanowski@intermedianz.co.nz ph: 027 278 4761 NATIONAL SALES MANAGER Joel Bremner jbremner@intermedianz.co.nz ph: 021 370 065 SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 THE SHOUT EDITOR Charlotte Cowan ccowan@intermedianz.co.nz ph: 021 774 080 THE SHOUT SALES MANAGER Sam Wood swood@intermedianz.co.nz ph: 021 256 6351 ART DIRECTOR Ryan Vizcarra ryanv@intermedia.com.au HEAD OF CIRCULATION Chris Blacklock cblacklock@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SUBSCRIPTION ENQUIRIES Eclypse Lee elee@intermedianz.co.nz

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

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L E A D I N G

I N D U S T R Y

N E W S

November 2017 – Volume 4 – No 10

ON THE COVER Paseo’s Premium Hypo-Allergenic 3-Ply product is launching supported by substantial brand investment. Read the full story on pg 35.

PLUS! EVENTS n SAVOURY SNACKS n MILK PRODUCTS n NEW ZEALAND’S LARGEST FMCG AND LIQUOR AUDIENCE

FMCG BUSINESS IS PROUDLY ASSOCIATED WITH

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FMCG BUSINESS - NOVEMBER 2017

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

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[ news ]

New GM Merchandise for Countdown Countdown has announced Scott Davidson’s appointment to the General Manager Merchandise role. He is a senior retail executive with more than 20 years experience.

Davidson joins Countdown from his current role as Head of Produce for Woolworths, Australia’s largest supermarket operator. He leads a Woolworths team of 120 people and is responsible for buying, operations and quality.

Davidson has been in his current role with Woolworths since December 2013 and was previously Merchandise Manager – Packaged and International Foods. He has also managed a wide range of supermarket categories for Woolworths including drinks, private brands and pet needs.

Davidson says he has been fortunate over the past eight years to work directly and indirectly with the Countdown team. “I’ve spent quite some time in New Zealand, and during this time I’ve been impressed with the team’s open, innovative and customer-centric thinking and I’m looking forward to supporting them to achieve their goals.”

He starts with Countdown towards the end of the year.

Scott Davidson.

Big changes for MPI New Zealand’s new Labour-led government is dismantling the MPI mega-ministry, splitting it into three parts covering forestry, fisheries and agriculture respectively.

Prime Minister Jacinda Ardern said the plan would allow greater focus on each sector. She wants to see emphasis on forestry as a single entity rather than rolled into a mega industry and she singled out fisheries, saying it had faced some “dysfunction” under New Zealand’s new Prime Minister, Jacinda Ardern.

MPI’s watch.

MPI was set up by National in 2012, bringing together the Ministry of Agriculture and Forestry, the Ministry of Fisheries and the Food Safety Authority.

The seafood industry in New Zealand currently generates almost $2bn in export revenue.

Labour MP Stuart Nash will be the new Minister of Fisheries, New Zealand First MP Shane Jones will be the Minister of Forestry and Labour’s Damien O’Connor will be responsible for agriculture.

Federated Farmers president Katie Milne commented: “There will be a disruptive time and you hope that projects that are on the go still get to function while everything’s being re-compartmentalised.

“But hopefully, with some more direct focus there should be good outcomes out of it.”

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FMCG BUSINESS - NOVEMBER 2017

Europe: Toblerone wins legal battle Swiss chocolate maker Toblerone has won a three-month legal battle forcing discount retailer Poundland to redesign its copycat chocolate bar. However, Poundland has permission to sell half a million bars that are already in production, provided its light gold wrapper packaging will be changed.

The budget retailer will now have to redesign the chocolate bar, which features double chocolate pyramids rather than Toblerone’s singular alpine themed peaks.

Poundland’s new ‘Twin Peaks’ bar was due for launch in July, but the retailer was forced to delay the launch due to a legal challenge from Toblerone over copyright issues.

Toblerone is one of the most unique Swiss-made chocolate products. Its high-quality, special Swiss recipe and triangular peaks have been delighting chocolate lovers around the world since 1908.

New product range for little Kiwi rascals

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OPEN THE APP AND POINT YOUR PHONE OVER THIS Disposable nappies are one of those necessary purchases making up a large chunk of a parent’s outlay, and New Zealanders have long bemoaned the cost. But now there’s a new player in town, Rascal + Friends, with a mission to drive costs down while offering a top notch trustworthy product – which also happens to be stylish.

Louise Stainthorpe, mother of four boisterous rascally lads and co-owner of Rascal + Friends says, “We all love our kids to bits, but they are pretty expensive wee things – especially when it comes to the relentless need for nappies. I was frustrated with what was on the market – everything was either too dear or just didn’t perform, so like many other Kiwi entrepreneurs, we got a team of geniuses together and we worked out how to make a great nappy, which actually works and happens to look good too.”

Grant and father Keith developed the brand and business model, Louise jumped on board with product development and baby experience and world-famous- in-NewZealand childhood friend and backer Nick Mowbray (of Zuru Toys) to find a solution.

“Exhaustive searches for quality suppliers, design and testing, and negotiating over pricing resulted in a fantastic range, which we initially sold online,” says Grant Taylor.

“But, one of our principal aims was to make the Rascal +Friends range available to more people – and here’s where Foodstuffs comes in. We are so excited to offer our range exclusively through PAK’nSAVE, New World and Four Square stores, throughout the country. Like us they’re determined to offer premium quality at a competitive price for customers – so together we’ll solve a problem for parents and caregivers everywhere.”

The range is designed in New Zealand and manufactured with strict quality control.

Shoppers can see the product before they buy through a specially designed window on pack, and the range suits children of all ages and stages.

Key features include: Water-based ink, stylish outer design containing no formaldehyde, 3D leak guards to help hold those explosions in, re-sealable Magic Fastening Tape, super-soft non-woven absorbency and dispersion layer, breathable back sheet and new innovative absorbency channels to increase the absorbency area by up to 40%.

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FMCG BUSINESS - NOVEMBER 2017

7

[ news ]

Call for national food security policy “Fresh fruits and vegetables must be part of a healthier diet for Kiwis.

We need Kiwis to eat more of them, not fewer. The long-term impact of losing some of New Zealand’s best and most productive soils is worrying.

“With the new Government’s goal to build 10,000 new houses a year, the pressure is only going to increase, so it’s important to get an overall plan about land use. The pressure will no doubt be greatest around the Auckland and Hamilton regions, and also the Bay of Plenty, where a lot of our most fertile land is.

“Look at Pukekohe – it’s the major producer of vegetables for the people

The NZ Food & Grocery Council backs the call from Horticulture NZ for a national food security policy focused on the threat to food production from urban sprawl.

Chief Executive Katherine Rich says concerns raised by Horticulture NZ at the effect urban development is having on prized horticulture land, particularly land that used to grow local vegetables, are well founded.

“Horticulture NZ says we have lost about 10,000 hectares of horticulture land to housing in just 15 years between 2001 and 2016.

That’s a staggering amount, particularly if you consider the value of all the food not produced.

of Auckland, but the population there is expected to double in the next 30 years due to its proximity to Auckland. Where are the houses going to go? When you pave Pukekohe, you’ll lose a massive amount of food production for generations to come.

“There needs to be a serious conversation around a policy focused on preserving more of the land that feeds us, and that means about where we should build houses and where we shouldn’t. We need to find a balance, but we can’t afford to allow our most productive land to continue to disappear.

“The Food & Grocery Council supports the advocacy of Horticulture NZ, and we hope this is an issue the incoming Government considers as a matter of urgency.”

NZ Tamarillo products for US shoppers New Zealand’s Tamarillo Co-operative has signed a major deal allowing Tamarillo Marinade and Tamarillo Vinegar to be sold in the US and Canada.

The first shipment of tamarillo pulp has left for Florida-based food producer and distributor, Serious Foodie. Tamarillos are processed into pulp and vinegar concentrate in New Zealand and exported in bulk. Serious Foodie then makes the pulp into Tamarillo Marinade and Vinegar.

Serious Foodie specialises in developing gourmet products for the home chef. It introduced Tamarillo Marinade and Tamarillo Vinegar at the Summer Fancy Food Show in New York at the end of June, receiving great feedback.

Serious Foodie Tamarillo products will sell online, at US farmers’ markets and be distributed to gourmet supermarkets and stores across the US and Canada.

New Zealand Tamarillo Co-operative Director and Manager, Robin Nitschke said: “it was a rewarding achievement after working on the deal for two and a half years.”

Nitschke, with five other grower members, established the Tamarillo Co-operative three years ago. “Our aim is to have more influence at the beginning of the supply chain by channelling fruit through one merchant and then providing more choices to add value to the fruit at the end of the supply chain.”

Nitschke said specialty food outlets and food service companies have had good demand for the co-operative’s For the Love of Tams, Tamarillo Relish and For the Love of Tams, Tamarillo Vinegar Dressing. Both products are available at selected specialty food stores throughout New Zealand or online at www.tamco.co.nz.

FOR MORE INDUSTRY NEWS FOLLOW US ON

CHECK OUT WWW.FMCGBUSINESS.CO.NZ

8

FMCG BUSINESS - NOVEMBER 2017

[ news ]

$54 million investment in South Auckland meat plant Countdown has announced it is partnering Group will enable us to best respond to with global meat processing experts, increasing customer demand for more Hilton Food Group, to set up a brand new, innovation and new product development, state of the art, meat processing plant in and continue our commitment to provide Otahuhu, Auckland. high quality, locally sourced meat at The plant will open in 2020, and will affordable prices for New Zealand families,” replace Countdown’s existing meat says Chambers. processing facility next door, providing long “We have a history of innovation with term job security and employment for the initiatives like our recycled meat trays, company’s 300 meat plant team members. and this partnership puts Countdown Countdown Managing Director Dave Chambers Hilton Food Group was established at the forefront of the meat industry by in England in 1994 and are international specialists in meat harnessing the latest technology in meat processing. The new plant manufacturing, partnering with major food retailers around the increases our capacity, particularly to meet seasonal demands like world. Hilton are planning to invest $54 million to set up a bespoke Christmas. It will also mean more flexibility in packaging and options meat plant, which will supply Countdown exclusively. around portion sizes, which is important when you have a diverse Countdown Managing Director Dave Chambers says last year range of customers whose needs are always changing,” he says.

Countdown sourced 100% of its chicken, pork and lamb from local “Importantly this is an investment in the long term future of New Zealand farmers and 97% of its beef. The partnership with Hilton meat processing in Otahuhu. Meat processing in this area is part of will future-proof the company’s meat business so it can continue to Auckland’s history; we have a large local team and maintaining that match the future demands of Kiwi customers. employment and connection to the community is really important to “We put our customers first. This partnership with Hilton Food us,” says Chambers.

DO YOU NEED A FOOD CONTROL PLAN? If you produce or distribute food then the chances are you’ll need one under the new Food Act 2014.

Free range festive roast Waitoa free range Festive Roast is a limited edition product perfect for Festive Season sales. A large 1.9kg free range chicken with a spicy orange marinade and filled with a tasty honey, currant and couscous stuffing.

Designed with attractive seasonal branding they are ideal for mainstream fresh free range shoppers looking for quality and convenience over the summer period. Waitoa fresh products have been supported through October, November and early December with a strong above-the-line media programme.

“Waitoa free range is continuing to lead through category innovation,” says Jerem Wylie, NZ General Manager Sales & Marketing.

The good news is we can help!

Give us a call about our custom FCP evaluation, and book an audit to qualify for a 10% discount.

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FMCG BUSINESS - NOVEMBER 2017

9

[ gear ]

Fitbit Ionic

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

There’s a tonne of different smartwatches and fitness trackers out there, but few can match the battery life and the 50-metre water resistance of Fitbit’s latest - the Ionic. It can operate in up to 50 metres of water and runs up to five days between charges.

In addition to telling the time, it can track steps, heart rate, blood oxygenation and sleep.

Built-in coaching apps can help with your work outs and it’ll store and play up to 300 songs using connected Bluetooth headphones. https://www.fitbit.com/nz/ store

Samsung Frame Choosing the right TV is a fraught undertaking. They’re growing larger… much larger. Some feel that TVs are beginning to dominate smaller TV rooms and this hasn’t escaped Samsung’s attention. Their latest TV, the Frame TV, is part artwork and part TV. Frames designed to blend into your homes décor magnetically attach to the Frame TVs bezels. When it is powered off, it displays artwork selected by the user. The nett result is that when wall-mounted, it blends seamlessly into your room, looking more like a work of art than a TV. http://www.samsung.com/nz/tvs/theframe/highlights/

Sphero mini After the runaway success that was the BB8 from Orbotics, they’ve followed up with the Sphero mini. It’s a golf-ballsized spherical robot that can be driven (erm… rolled) using a smartphone. If that isn’t fun enough, you can also control it using facial expressions. I crashed mine often due to my frequent laughter, which sent poor Sphero mini out of control! https://witchdoctor.co.nz/index.php/2017/10/spheromini-robot-review/

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FMCG BUSINESS - NOVEMBER 2017

[ gear ]

Samsung Gear S3 LTE Smartwatches are awesome. In a meeting and need to discretely check email? Glance at your wrist, not your phone. As amazing as smartwatches are, there’s a downside. A smartwatch quickly becomes a not-so-intelligent brick without a paired smartphone.

Samsung has this sorted. The Gear S3 LTE has a built in 4G phone which means it’ll do most of the chores a phone can do but is just the size of a watch. Being able to make or take phone calls using your wrist feels very James Bond-like. But you’ll need glasses or good eyesight to type text messages and emails using the Gear S3’s tiny keyboard! https://news. samsung.com/us/ samsung-bringsenhanced-4g-ltecapability-gear-s3classic/

Sony SRS XB40

Spring has finally sprung and as we dust off our BBQs, pondering the wonders of alfresco entertaining, our thoughts turn to vital accessories. Music - preferably loud with plenty of bass - is atop many lists. Sony has this covered with the SRS XB40 Bluetooth speaker. An extra bass mode sees the SRS-XB40 cranking out acres of ‘Oonst’ and there’s a lightshow on its front that can thankfully be disabled to extend battery life. Weather resistant, the XB40 is the perfect BBQ companion. http://www.sony.co.nz/electronics/wirelessspeakers/srs-xb40/specifications

Nokia 8 Chances are that your first mobile phone was a Nokia. Their near indestructability and that cool snake game made them a huge hit. Nokia is back with the flagship Nokia 8 smartphone.

It is beautifully crafted out of polished aluminium and glass and runs stock android.

It features twin rear cameras plus a tonne of shooting modes. https://i.stuff.co.nz/technology/ gadgets/97574411/review-nokia-8

FMCG BUSINESS - NOVEMBER 2017

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[ fresh produce ]

Best in season

N

ovember is the ideal time to indulge in delicious blueberries, beetroot and eggplant.

These brightly coloured fruits and vegetables contain a powerhouse of nutrients. Darkcoloured produce tends to have higher concentrations of antioxidants, perfect for the daily diet while they’re in good supply.

At the green end of the food rainbow you’ll find green beans, courgette and asparagus.

New season potatoes become more readily available in November, while green peas and snow peas will be in store from now until the end of summer.

Green peas can be eaten straight out of the pod. They are great for children’s lunch boxes or for snacks during the day.

Beetroot Beetroot is a member of the spinach family and can be used as a natural food colouring.

The leaves of this native Southern European vegetable were traditionally eaten more than the roots, but in New Zealand just the bright crimson or purple root is normally consumed.

What to look for: The smaller the beetroot, the sweeter and tenderer it will be.

Look for beets that have fully intact roots, smooth unmarked skin, are firm (but not rock hard), and have green vibrant leaves (if still attached). Choose baby beetroot for salads – they look like radishes and can be eaten raw.

Storage: Keep beetroot in a cool, dark, dry place. Don’t wash them until you’re prepping them to eat to ensure the outer layer of skin doesn’t spoil. Eat the beetroot’s leaves within a day or two (raw or cooked).

They’ll spoil quicker than the root.

Nutrition: The skin and flesh of beetroot are rich in plant chemicals called betalains which have antioxidant and anti-inflammatory properties. They’re a good source of folate, iron, manganese and potassium, and are especially high in Vitamin B6.

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FMCG BUSINESS - NOVEMBER 2017

Eggplant Eggplant is also known as aubergine and is a key ingredient in many Southern European dishes such as moussaka (Greece), ratatouille (France) and imam bayildi (Turkey). Eggplant is actually a fruit and contains lots of fine seeds.

What to look for: The most common variety is the deep purple pear-shaped eggplant but several other varieties exist.

Skin colours can range from almost black through to a light purple and some have thin cylindrical shapes. The skin should be shiny, taut and spring back if you gently squeeze with your fingertips. Check there are no soft spots or bruises.

Storage: Store in the refrigerator.

Nutrition: Eggplant is a good source of dietary fibre, Vitamin B1, Vitamin B6, Vitamin K, manganese, niacin, potassium, folate and copper.

Green Beans Green beans are in season from November until May. They’re also known as runner or dwarf beans and usually grow about 1015cm long and 1cm wide.

What to look for: Green beans should be crisp and firm. Avoid beans with soft spots or signs of discolouring. Beans can be curvy, so pick the straightest-looking ones if presentation is important to you.

Storage: Store in the refrigerator. If you want to prolong their storage life at home, keep them in a plastic bag with a piece of paper towel inside to absorb any extra moisture.

Nutrition: Beans are a great source of niacin, Vitamin C, folate, riboflavin, Vitamin A and Vitamin B6.

Snow Peas Snow peas are more readily available than peas and are available from now until April.

They’re often used in Oriental cooking and salads, but are thought to be native to the Mediterranean.

What to look for: Snow peas should be shiny, flat, bright green in colour and make a ‘snap’ when broken in half. Look for smooth, unbroken skin and avoid any with wilted, discoloured or shrivelled parts.

Storage: Store in the refrigerator.

Nutrition: Snow peas have a high fibre content and are a good source of Vitamin C, Vitamin A, folate and iron.

United Fresh New Zealand Incorporated support the 5+ A Day Charitable Trust.

Visit www.5aday.co.nz for more fresh fruit and vegetable facts, storage information, nutrition information and recipes. 5+ A Day is also on social media: @5adaynz .

AUTHENTICITY. THAT’S OUR STYLE.

YOU’LL LOVE IT (WHEN YOU TRY IT).

RICH, SMOOTH AND CREAMY What’s trending in milk and dairy products?

Local suppliers share their news and best-sellers.

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FMCG BUSINESS - NOVEMBER 2017

F

ew food categories in New Zealand can compete with dairy products in terms of home grown ingenuity, extensive research and variety of products. New Zealand dairy products are exported to more than 150 countries worldwide and massive investment has gone into building this success over a long period of time. New Zealand butter, cheese, ice-cream and yoghurt is of international renown, and a number of companies are excellent examples of how this reputation has been created.

In some cases, such companies not only develop superb products themselves, but also import the best they can find on the international marketplace. And so imbued are New Zealand customers with the love of such creamy foods that where they desire the dairy taste, but for some reason do not want or cannot tolerate the milk-based foodstuff itself, some companies have obliged them by cleverly substituting products that taste just like the real thing but are not made from cows’ milk.

Aunt Jean’s Launched in November 2016, Aunt Jean’s Dairy milk is now available in selected supermarkets in Auckland, Wellington, Christchurch and Nelson, occupying a small but significant niche in the dairy category.

Senior Account Manager Sandrine Marrassé says, “As a premium milk brand it stands out in the market as the only New Zealand dairy brand offering fresh milk in glass bottles.”

Aunt Jean’s Dairy currently has two milk varieties available – whole milk and light milk. The milk is non-homogenised A2 cows’ milk, from cows that are raised in an open-air environment and mainly grass fed. The milk is bottled on the farm, contains no added permeates or PKE, and each one-litre bottle is labelled with the farm of origin, giving consumers a direct connection with the farm producing their milk,” Marrassé said.

“The Nielsen Global Premiumisation Survey 2016 supports evidence of a consumer trend towards products that can be traced back to the source, as more consumers are wanting to know where their food comes from. The survey found that 73% of New Zealand consumers are willing to spend more on products that contain environmentally friendly

[ category insights ] or sustainable materials; and 67% on products that have all-natural ingredients,” she said.

Aunt Jean’s Dairy is owned and run by seventh and eighth-generation Nelson dairy farmers, the Raine family. “Encouraged by really positive market response to our milk we are currently commissioning a new filling line that will mean that we can increase our national distribution”, says Tom Raine. “We are also working on expanding our range to include cheese products and a 250ml milk bottle.”

Authentic Greek yoghurt New Zealanders are in for a real, authentic Greek treat, thanks to Meadow Fresh’s newest creation.

Kaló (which means good in Greek), is an authentic Greek yoghurt, with the Natural variant only using two ingredients; 100-year-old culture from Crete, and Meadow Fresh milk.

Goodman Fielder Managing Director, Tim Deane says, “We’ve listened to our consumers and answered their wish for authentic Greek yoghurt that is naturally high in protein but also tastes delicious.

“We knew New Zealanders wanted a yoghurt that was thick and creamy, but without the additives, fat and sugar of other yoghurt including the range of ‘Greek Style’ yoghurts out there in the market. Kaló delivers exactly that, authentic Greek goodness you can enjoy, every day.”

Kaló owes its thick, creamy texture to a straining process where some of its whey is drained off and discarded. This also concentrates the protein in the yoghurt and eliminates some of its naturally occurring sugar (lactose) - giving it a ‘more-protein, less-sugar’ proposition.

Greek yoghurt is also a source of calcium and has the perfect texture to act as a healthy replacement for mayonnaise or sour cream in dips and dressings.

“Authentic Greek yoghurt is seeing phenomenal sales in the UK, USA and Australia and our research tells us that we have created the best tasting Greek yoghurt in New Zealand. We know that Kiwis will love it, when they try it,” says Tim. Kaló is available in four flavour varieties; Natural, Berries, Passionfruit and Manuka Honey and in two sizes 800g family pots and 160g single serve pots, hitting the shelves from 6 November.

FMCG BUSINESS - NOVEMBER 2017

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[ category insights ] EasiYo – Delicious home inspiration

EASIYO REMAINS THE NEW ZEALAND BRAND NAME IN FRESH, HOMEMADE YOGURT WITH NO ARTIFICIAL INGREDIENTS.” GLOBAL MARKETING MANAGER, SUSAN O’BRIEN

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EasiYo started life in 1992 when a New Zealand father wanting fresh, real yogurt for his eight children, mixed together the simple ingredients of quality milk powder, natural flavours and cultures; then created a yogurt maker to easily make delicious fresh yogurt at home – with no preservatives.

Says Global Marketing Manager, Susan O’Brien: “Celebrating 25 years in the fresh yogurt business, today EasiYo is exported across the globe as people demand back-to-nature foods that are less processed, with natural ingredients; and where they know exactly what is in it and when it was made.

“Dominant in the Made at Home Yogurt (MAHY) category in New Zealand with +67% MAT share of Total Homemade Yogurt (AZTEC $MAT 03/09/2017), EasiYo continues to invest to communicate the benefits of homemade yogurt, and to amplify the message of the benefits of fresh to highly engaged consumers,” she said.

O’Brien says 2018 is shaping up to be a busy year “with game changing new products to expand and add value to the MAHY category, and

FMCG BUSINESS - NOVEMBER 2017

refreshed packaging to reinforce our brand and story; which will continue to engage the consumer to drive real growth into the category.

“EasiYo remains the New Zealand brand name in fresh, homemade yogurt with no artificial ingredients, billions of live cultures from day one, delicious taste and thick, textured real yogurts across a range of delicious flavours,” said O’Brien.

“All this, while being easy for customers to make in their own homes.”

Hutchinsons – Cheese at its finest New Zealand prides itself on the quality of its cheese, and Hutchinsons has been distributing excellent cheese since its humble beginnings in 1914.

As Marketing Manager, Jane Waddel put it to FMCG Business: “Experts in sourcing and supplying some of the best cheese varieties the world has to offer, Hutchinsons has recently evolved the look of its cheese branding to reflect that fearless adventurous spirit demonstrated by Hutch and his descendants all those years ago.

“The speciality cheese category is on the rise, with Hutchinsons growing ahead of the category at +6.7% MAT in Value. We continue to discover exciting new cheese varieties from all over the globe and bring them to local supermarkets,” she said.

Examples include: • Hutchinsons Original Club Cheddar – Aged for a minimum of three months, a mild cheddar with a subtle buttery flavour and a distinctive creamy texture.

• Hutchinsons Sweet Chilli Club Cheddar – The contrast of smooth cheddar tones with a gentle kick of sweet chilli adds that extra bit of zing.

• Hutchinsons Smoked Salmon Flavoured Cream Cheese – a delicate combination of smoked salmon and cream cheese resulting in a delicious, smooth and savoury flavour.

“To build on our success, we are embarking on a new journey with our Hutchinsons Cheese brand, creating a new look and adding new products to our range,” Waddel explained. “It is a very exciting time for the brand as we launch a new website; hutchinsonscheese.co.nz.

The With over one million blocks already sold in New Zealand, consumers agree Westgold butter is a block above the rest.† Fastest growth rate in quarterly sales at 822% vs. YA1 Westgold has the 3rd highest contribution to butter growth last quarter with $2.1M vs. YA† Medal winner, both salted and unsalted, at the prestigious NZ Champion of Cheese Awards 2016 & 2017

To find out more contact us on 0800 937 852 †

/ westgoldnz westgold.co.nz

Source: Nielsen Scan Data - New Zealand Supermarkets w/e 10/09/2017. Of brands larger than $200,000 sales.

1

[ category insights ]

Hansells Food Group – Creamy coconut alternative A household name in New Zealand for more than 80 years, Hansells is one of those companies that has developed dairy-free yoghurt alternatives, and is proud of the results.

NIELSEN DATA Total Supermarkets - CURRENT MAT to MAT to 08/10/2017 Val Sales

Val % Chg YA

Total Cheese (excl. Cultured)

$425,170,672

7.8% 9.7%

Natural Cheese

$236,114,495

Speciality Cheese

$157,060,584

5.6%

Processed Cheese

$31,995,592

4.5%

Total Milk Products

$124,351,314

7.5%

Almond

$19,813,780

20.2%

Soya Milk

$19,595,446

7.2% 7.6%

Coconut Milk & Cream

$19,399,423

Milk Powder

$16,571,585

4.5%

Processed Cream Products

$16,209,085

7.5%

Processed Milk Products

$15,820,983

-2.0%

Uht

$10,385,189

11.4%

Rice

$4,368,572

-2.3%

Oat

$2,182,877

6.4%

Total Butter, Fats & Spreads

227,395,841

16.4%

Butter

134,600,542

29.0%

Spreads

92,795,299

1.9%

Total Cultured Cheese

$54,997,938

3.5%

Sour Cream

$24,479,630

7.6%

Cream Cheese

$22,253,147

2.0%

Cottage Cheese

$8,265,160

-3.3%

Total Yoghurt and Dairy Food

$247,217,822

3.9%

Yoghurt

$233,608,490

4.7%

Dairy Food

$13,609,332

-7.4%

Total Home Yoghurt Making Products

$13,164,827

-11.3%

“It’s rare that something tasting so good is free from so much – dairy, gluten, soy and added sugar,” said Marketing Executive, Richard Myatt. “The Coconut Collaborative brings a unique affordable offering to the category. Manufactured here in NZ, our dairy-free coconut yoghurts are loved by Kiwis everywhere and have sold more units than any other NZ coconut yoghurt brand in the last 12 months.

“Consumers have been moving away from dairy and we have a fantastic range of products to meet their ‘free from’ needs. Our yoghurts are thick and creamy, made with all the goodness of coconut milk. We really want to show people how versatile this yoghurt is, as well as tasting great on its own.

We’ve used The Coconut Collaborative yoghurt in many different recipes; from serving with your butter chicken curry to making your own beetroot dip – even going into a buckwheat tart,” Myatt added.

“We don’t think people should be left out when it comes to great tasting yoghurt, so we are proud that our yoghurt is vegan, and can also be enjoyed by those who are lactose intolerant. The Coconut Collaborative’s success to date has led to the range expanding from three to six flavours. In addition to the original Natural, Mango & Passionfruit and Mixed Berry, we now have added a Vanilla Bean, Cacao and Strawberry to our range,” he said.

Source: Aztec Data (17/09/17)

THE COCONUT COLLABORATIVE’S SUCCESS TO DATE HAS LED TO THE RANGE EXPANDING FROM THREE TO SIX FLAVOURS.” MARKETING EXECUTIVE, RICHARD MYATT

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

18

FMCG BUSINESS - NOVEMBER 2017

coconutcollab.co.nz

It’s not you… it’s me… We just aren’t meant to be We’ve had some good times, but it’s time for me to move on.

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

FREE FROM DAIRY, BUT NOT TEMPTATION.

SAVOURY SNACKS FOR SUMMER Discover what’s driving sales this season.

20

FMCG BUSINESS - NOVEMBER 2017

T

[ category insights ]

here is something about summer and savoury snacks – the two just seem to go together, along with BBQs, cool drinks and outdoor conversation. It is those long, dusky, warm evenings when we seem to have more time to gather and chat; and tasty savoury snacks are just the thing for encouraging conviviality with family and friends. It is a segment in which there has been a good deal of innovation recently, reflected in increasing sales.

Bluebird Foods NZ Bluebird Foods New Zealand is one of the biggest snack food manufacturers in the country with favourites including Bluebird, Doritos, Sunbites and Copper Kettle.

Marketing Manager, Jodene Nigro says: “Bluebird has experienced great growth over the last year due to our strong NPD pipeline. In 2017 we expanded our Delisio worldly-inspired offers, giving a nod to Japan with Teriyaki Chicken and the Mediterranean with Feta & Herb flavours.

“Doritos expanded with familiar after-dark flavours: Tacos at Midnight, Southern Fried Chicken and Last Call Kebab for the delight of late night

For more information, please contact your local James Crisp Ltd Territory Manager or phone 0800 895 218.

www.graze.co.nz

1. Nielsen Data, TT. Packaged Nuts, T. Foodstuffs,Value, MAT to 08.10.17

[ category insights ]

CONSUMERS ARE LOOKING FOR SNACKS THAT NOT ONLY TASTE GREAT, BUT ARE ALSO BETTER FOR US.” SENIOR BRAND MANAGER (PROLIFE NUTS AND SNACKS), KRISTINA MCCALMAN

22

snackers, while Copper Kettle met the needs of the food-curious with Special Reserve Sea Salt and Black Truffle,” she told FMCG Business.

“Sunbites launched Snack Crackers in two wholegrain bases: quinoa or chickpea, made with no artificial colours, flavours or preservatives.

“It’s clear that innovation drives sales, with Bluebird standard potato chip NPD adding over $1.5 million sales in Grocery in FY2016. Delisio continues to be the most loved flat cut Premium potato chip in NZ, growing 29.6% vs YA in volume (Source: IRI MAT to 21/05/2017),” Nigro said.

When it comes to new developments: “Bluebird is delivering enticing flavours you might find on your BBQ for the summer season with Summer Crunch. Juicy BBQ Ribs or Peri Chicken flavours are available for a limited time.”

Jodene Nigro says shoppers are looking for innovation in the category, with one of the most important trends being the growing demand for healthier options. “However, taste is still the number-one factor influencing the foods people buy. It’s crucial for brands to tap into the better-foryou snacking category, using fresh ingredients to take consumers on new flavour journeys.”

“Almonds are in growth and are the third largest nut segment.1 This unique sku is growing steadily and will deliver incremental sales. Nuts are in significant growth, being in the intersection of the three mega trends of health, convenience and taste,” said Taylor.

“Convenience continues to be a main driver in this category and resealable bags are seen as an effective means of preventing over-indulgence in snack foods.3 Consumers have concerns over bulk bin freshness and hygiene and are turning to packaged options to meet their needs3,” says Taylor.

Source: 1. Nielsen Data, T. Packaged Nuts, T. Foodstuffs, Value, MAT to 10.09.17 2. Nielsen Data, T. Packaged Nuts, T. Foodstuffs, Value Sales to 10.09.17 3. Futurescape, Dried Fruit & Nuts Research, June 2015

James Crisp Ltd – Good value nuts Nuts are well known to be an exceptionally healthy method of snacking, and James Crisp Ltd offers consumers more nuts for their bucks with the Graze brand of resealable, bulk pack nuts and nibbles in New World and Pak’N Save stores.

Melanie Taylor, Marketing Manager – Own Brands, James Crisp Ltd, says Graze is the market leader in the Packaged Nuts category in Foodstuffs with 28% value share1 and has delivered $17.4m in value sales since launching in Foodstuffs stores in September 2015.2 “Our large Graze bulk packs trade consumers up and provide higher basket dollar spend. In addition, Graze offers unique bulk pack products to the category such as Tamari Roasted Almonds, Roasted & Salted Pistachios and Tropical Nut Medley,” she said.

“Graze is a fun, branded offering that epitomises snacking. The Graze team are passionate about making good snacks that are as delicious as they are nutritious.

“Graze has a proven range with products comprising nine of the top 15 skus in Foodstuffs.1 Consumers can get even better value with our new Smokey BBQ Almonds 455g pack, launched in September. These almonds are oil roasted to perfection.

FMCG BUSINESS - NOVEMBER 2017

Proper Crisps Consumers are becoming more discerning when reaching for a snack or treat and realising that it’s important to eat real food with simple clean ingredients, says Duncan Kerr of Proper Crisps. “This focus has enabled Proper Crisps to grow at 25.4% this year, more than three times the snackfood category.”

Their potato range started with Marlborough sea salt made using only Agria potatoes. From there, they added Rosemary and Thyme, Sweet Smoked Paprika and Apple Cider Vinegar, using all natural ingredients. This is now the third largest brand in the Potato Chips premium segment, says Kerr.

Nationally, Proper Crisps is #1 in the Cereal and Vegetable segment. This includes their Parsnip, Kumara Lightly Salted and recent winner of the NZ Food Awards - Kumara Chipotle and Garlic.

October saw the launch of Proper Crisps Garden Medley – Lightly Salted. A first to combine New

[ category insights ] Zealand grown Beetroot, Kumara, Parsnip and Carrots, proving to be a real hit with consumers.

Like all Proper Crisps, these are hand cooked using the traditional technique of small batch cooking, helping to retain the genuine and unique flavour that each presents.

As one consumer put it “…Garden Medley. These are seriously the best guilt free crisps I have ever had. Trying to eat healthier and these tick all my boxes. Well done.”

“This month we continue our tradition of launching unique products with Proper Crunch Corn, in Marlborough Sea Salt and our award winning Cider Vinegar & Sea Salt. A partially popped whole grain corn kernel, which brings you a perfect crunch in each munch.

As always, the company’s products are gluten free, dairy free, trans fat free, non GMO, no added MSG ever and vegan.”

Prolife Foods – Tasty, healthy range Senior Brand Manager (Nuts and Snacks) Kristina McCalman, told FMCG Business that Prolife Foods is New Zealand’s largest nut supplier.

“Our brands are: Mother Earth, Value Pack and Alison’s Pantry self-selection departments in New World and Pak‘n Save. We all love the crunch of a savoury snack! As between-meal snacking increases, more consumers are looking for snacks that not only taste great, but are also better for us.

In particular, consumers prefer a short ingredient list, wholesome, natural ingredients and less sugar and salt.”

She explains: “This is translating into supermarket sales where the Snack category is experiencing good growth of +16.2% $ vs YA and

+15.7% units vs. YA. Mother Earth is the #1 manufacturer in the category and is continuing to experience strong growth (+14% $ vs YA and +17.9% units vs YA MAT*). Mother Earth has driven the volume growth through the range of great tasting, competitively priced snacks such as pretzels, bhuja mix and rice crackers.

Our snack range has recently expanded with the addition of Murukku. A great tasting, Indian snack of crunchy twists made from rice and chickpea flour, salted and lightly flavoured with cumin seeds. They are incredibly moreish!” *IRI MAT to 03/09/2017 Total New Zealand Grocery

DKSH NZ – Popcorn and cracker success Senior Client Manager DKSH NZ Limited, Alana Parry, says Ezipop continues to be a vital player in the popcorn market with the Ezipop Extra Butter 99g being the number two sku for units per store per week in Foodstuffs.

“The strong performance of Ezipop is evident with all three singles skus featuring in the top 10 total unit per store per week sales (IRI MarketEdge summary report – total Foodstuffs - 13 weeks to 01/10/17). Ezipop’s vibrant purple

FMCG BUSINESS - NOVEMBER 2017

23

[ category insights ] Peckish brand ($533K $ sales for the Qtr to 10/09/2017) and the Rice Cracker segment.

All three Peckish Vegetable Rice Cracker lines; Green Kale, Sweet Carrot and Garden Veg, sit within the Top 20 for all products in Total Key Accounts Rice Crackers ($ sales).

This excellent launch result highlights that consumers are actively seeking out new and innovative products that provide better-for-you snacking options,” said Crutchley.

packaging portrays a fun and family oriented brand that stands out on-shelf,” she said.

When it comes to rice crackers, DKSH Senior Client Manager Andrea Crutchley says Peckish maintains its position as market leader and market innovator of the segment, sitting at 55% $ sales (TKA market share MAT to 10/09/2017) of Total Rice Crackers.

“Peckish has freshened up its on-shelf presence with bright, vibrant packaging to draw the consumer eye in store, and reflect the boldness of the brand. These exciting new designs are flowing on to shelf now,” she said.

“Driving innovation and keeping the brand top of mind with consumers, the new Peckish Vegetable Rice Crackers range launched in late June 2017, and has driven excellent growth in both the NIELSEN DATA Total Supermarkets - CURRENT MAT to MAT to 08/10/2017 Val Sales

Val % Chg YA

Rice Crackers

$43,451,187

-5.8%

Total Snackfoods

$412,964,566

7.9%

Potato Chips (PC)

$149,361,581

12.0%

Mainstream PC

$78,381,857

9.1%

Premium PC

$70,979,724

15.4%

Nuts

$90,079,426

4.9%

Multipacks

$48,004,980

-3.9%

Corn Chips

$47,581,683

12.9%

Extrusions

$19,828,882

1.9%

Popcorn Make At Home

$11,978,316

-0.5%

Popcorn Ready to Eat

$11,893,522

37.4%

Bread Snacks

$9,952,140

7.4%

Meat Snacks

$8,329,583

10.1%

Cereal Snacks

$7,076,196

13.1%

Ethnic Snacks

$3,681,053

30.6%

Vege Chips

$3,429,670

-7.1%

Other Snacks

$1,767,533

8.8%

Gold medal for Sunny Hill Kumara Chips 2017 has been a good year for Sunny Hill Kumara Chips, achieving the coveted Black Box Gold Medal in a targeted Black Box Campaign in May (more than 90% of consumers who sampled the product would recommend it to others). This consumer accolade is awarded to less than 10% of Black Box products, reflecting the Sunny Hill catch phrase that ‘not all kumara chips are created equal’.

Further to the Black Box Gold medal status, 87% of Black Box trialists rated Sunny Hill Kumara Chips as about right on crunch, and 83% recognised Sunny Hill Kumara Chips as healthier than regular chips. This combination of less fat* and more natural goodness together with a satisfying crunch makes Sunny Hill Kumara Chips a firm favourite with 76% rating Sunny Hill Kumara Chips ‘as good or better than other kumara chips’ (13% had not tried others to compare).

These great results were also evident in the comments from Black Box members. One member said: “A great product, nice and crunchy and crispy, a great flavour and good with the skin on. Best kumara chips I’ve eaten.” Another said “I absolutely love these, by far my favourite kumara chips! They are the perfect flavour, texture and crunch and my kids also love them, which is a winner. Will buy again but the bigger packs - LOL”. Another consumer called out the flavour saying “I love loveeee this product! It tastes like I am actually eating a kumara. I bought this product last night for a dinner party and everyone enjoyed it. Even my dad who hates kumara loved it!”

For more info, contact Nutritious Foods Ltd phone: 09-3040253, or email: enquiry@ kumarachips.co.nz. *On average, compared to other kumara crisps or other potato chips

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

24

FMCG BUSINESS - NOVEMBER 2017

[ profile ] The FreshFactory

KEEPING IT FRESH

I

On a mission to inspire Kiwis with fresh recipes everyday, Trudi and Mark Nelson of Fresh Communications have built a multi-platform media empire.

n 2004, media couple Mark and Trudi Nelson started Fresh Communications - one of the first dedicated recipes websites in the country (www.fresh. co.nz).

Thirteen years ago, there wasn’t much on the Kiwi landscape for online food resources and Fresh went from strength to strength across radio, television and online.

Fresh truly started to fly in early 2016 when the couple purchased their first commercial building - solely so they could film and create their short-form video content for the Fresh website and have the clients and Fresh team on hand in one large purpose fit-out area. It seemed to make sense to have a one-stop-shop for all things in food creation. And so the offshoot FreshFast was born. On a mission to inspire New Zealand foodies to create fresh everyday meals, FreshFast produces video recipes in collaboration with top quality New Zealand food producers or ‘Fresh Friends’, each starring three or four hero products.

A cost-effective promotion and production style of food marketing, FreshFast raises awareness of the products across multiple platforms.

As the content is shared by the Fresh Friends collectively across their own platforms, digital reach, hits and brand awareness all increase.

As a welcome side dish, the Fresh building also became somewhat of a food hub in Auckland’s smallest suburb of Eden Terrace - now also known as Uptown. The fact there was a large filming space, food 26

FMCG BUSINESS - NOVEMBER 2017

studio, eight ovens and a full commercial Electrolux kitchen meant the space was sought-after by food producers and companies for launches and events – and so the FreshFactory was born.

Since its inception the space has hosted events such as the NZ Sausage Awards, Tiger Beer StreetEats launch, The NZ Airline Awards, the Outstanding NZ Food Producers’ Awards and the recent NZ Chocolate Awards.

Trudi Nelson Covering approximately 400 square metres, the floor space of the event, kitchen and filming area includes a mezzanine area, green room, chill-out office space and beautiful views overlooking Mt Eden.

“The variety the space brings is a breath of fresh air. I am always in awe when we create recipes and hold large events. The people in our building and the food producers we work with are always inspiring,” says Trudi Nelson.

Mark Nelson, who has a background in banking and sales, says: “Working one-on-one with the client is a highlight for me. I love coming up with ideas to take their brand to the next level and seeing their reactions when we’ve finished their project - let alone when they see the numbers”.

What’s next for Fresh?

“Who knows?” says Trudi. “The media world is fast and everchanging. We will always keep up, morph if we need to and stay fresh!”

[ what’s hot ]

Festive makeover for Otaika Valley’s 12-pack Otaika Valley’s certified free range eggs have undergone a cute festive makeover.

Otaika Valley hens are free to roam on the beautiful family-owned farms, fed with wholesome natural grains so they produce equally wholesome eggs.

Each egg is packaged in recycled, fully biodegradable cartons with a festive design, to get shoppers into the Christmas spirit. Otaika Valley’s limited edition festive packaging will be available from early December (RRP $7.50 for a 12 pack of size 7, free range eggs). info@otaikavalleyeggs.co.nz www.otaikavalleyeggs.co.nz

Kaló Authentic Greek Natural Yoghurt Kaló is Greek for ‘good’, and Meadow Fresh make their authentic Greek natural yoghurt through the goodness of just two ingredients - fresh NZ milk and a culture originating from the Greek island of Crete. It is strained to create a thick, smooth and creamy yoghurt, with high protein and low fat. Kaló is Greek Yoghurt the way it should be.

Also available in Passionfruit, Berries, and Manuka Honey. meadowfresh.co.nz

Introducing new Ma Baker lines Ma Baker has it all wrapped up with their exciting new lines. 20 soft and delicious individually wrapped Mallow Twists and Party Mix with 40 individually wrapped jam filled mallow pieces. Ideal for sharing at parties or snacking. Along with the flagship Jumbo and Pink&White mallows they are all gluten free and taste fantastic.

For more information contact House of Fine Foods 09 410 1066 or email sales@houseff.co.nz

New Grounded Responsible Coffee Enjoying a freshly brewed coffee in the morning feels good, but it tastes better when it’s responsible. Taking sustainability to the next level, new Grounded Responsible Coffee is not only certified Fairtrade and Organic, but is also certified Climate Neutral, and actively involved in tree planting both locally in NZ, and in the coffee growing region of Peru.

Grounded’s premium crafted blends are available in whole bean, plunger grind and coffee capsules.

For more information please contact your Crossmark representative or visit www.groundedcoffee.co.nz

Darrell Lea Peanut Butter bb’s Darrell Lea are known globally as the home of Soft Eating Liquorice but did you know they also make some amazing chocolate products? Introducing Peanut Butter bb’s that will sit on shelf beside Mint, Orange and Honeycomb. Soft peanut butter and milk chocolate coated in a candy shell – taste and texture to amaze the tastebuds.

For more information contact House of Fine Foods 09 410 1066 or email sales@houseff.co.nz FMCG BUSINESS - NOVEMBER 2017

27

We have New Zealand’s largest FMCG digital audience! eNewsletter

7,400+ Subscribers

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FMCG Business is New Zealand’s leading source of business information for the FMCG industry.

Our media community consists of 32,890+ industry professionals. Key decision makers & influencers include: • Supermarket owners • Directors

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Monthly UV’s

In addition www.fmcgbusiness.co.nz is the online content library, and includes an extensive array of news items and content plus an internal search engine.

FMCG Business also has a rapidly growing social media reach of 7,500+ followers courtesy of content shared through dedicated Facebook and Twitter pages.

The backbone of the FMCG Business brand is the magazine (11 Issues annually, print & digital). The circulation is 8,000 print copies nationally and 2,990 digital.

A weekly eNewsletter keeps 7,400+ opt-in subscribers up to date between magazine editions by featuring the latest news content, tips, trends, events, product releases and giveaways.

Magazine (print & emag) eNewsletter Subscribers Social Media followers Unique Website sessions

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Total Audience 32,890+ every month (as of Sep 2017) To discuss print, digital and social media advertising opportunities contact Joel Bremner - 021 370 065 - jbremner@intermedianz.co.nz 28

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34

22%

%

[ Buy NZ Made ]

A nation of pet lovers

Trina Snow Manager Buy NZ Made www.buynz.org.nz

I

New Zealand has to offer for its range of natural pet n New Zealand, 64% of households are home food. New Zealand made treats, such as Newflands to a pet. According to The New Zealand Hoki Bites sustainably fished off the coast of New Companion Animal Council*, this gives Zealand will improve your pet’s coats, joints and New Zealand the second highest rate of animal health in general. companion ownership in the world behind the Pacific Organics create a selection of organic United States. pet treats, including seasonal treats, ensuring your Pets are playing a greater role in our lives too; IT’S NO SURPRISE dog can enjoy those special occasions with the as many developed countries experience falling THAT TOTAL family such as birthdays, Christmas, Easter and birth rates and changing attitudes towards pets, EXPENDITURE Halloween. If you prefer your pets to enjoy a raw they are becoming greater valued members of the diet, companies such as Raw Essentials can not family, not just the household. Subsequently, the ON OUR PETS IS only provide a wide range of raw pet food, but billion dollar pet industry in New Zealand plays an INCREASING.” information and support on raw feeding. important part in the FMCG sector with pet food, Beyond pet food, there are plenty of other pet treats, toys, and other products being snatched up products shoppers will be looking for on their in consumers’ weekly shops. regular shopping trips, such as toys, clothing, With the increasing awareness among New bedding, toiletry and healthcare products. With Zealand consumers about the importance of their the quality and assurance New Zealand made pet pet’s health and well-being, it’s no surprise that total products can provide to caring owners, these are expenditure on our pets is increasing. certainly products, and an industry, to look out for.

Did you know our adored pets can be beneficial to our health and well-being too, helping to reduce *Source: The New Zealand Animal Companion Council - Companion Animals in New Zealand 2016 (www.nzcac.org.nz). stress, anxiety and lower blood pressure?

Luckily, New Zealand has an abundance of products for servicing (and serving) our furry, finned and feathered friends, particularly among increasingly popular premium and niche pet • Use of the iconic “Kiwi in a triangle” logo on • Trade Show/Exhibition assistance care brands. products and marketing • Networking and business This includes natural and • Facebook competitions development opportunities organic pet food - raw, canned • Product/business listings on buynz.org.nz • Advertising and publicity and dried. Zeal is one brand • Inclusion in promotional emails utilising the quality ingredients

Buy NZ Made member benefits include:

FMCG BUSINESS - NOVEMBER 2017

29

[ good business ]

Foodstuffs extends Fresh Distribution Centre Foodstuffs North Island temperature zones, set at is extending its Fresh 2 degrees, 8 degrees and Distribution Centre in 12 degrees Celsius. We’re Mangere. The 6770sqm significantly increasing the extension to the existing site size of the 2-degree room, will include 11 new docks. which allows space for more A ground-breaking refrigerated fresh products ceremony was held at the such as cut fruit and Pavilion Drive site on 6th seafood,” Grant said.

October, with Foodstuffs “Our Fresh DC is a critical North Island Chief part of our supply chain Executive Chris Quin, Fresh network. High quality fresh Distribution Centre staff, produce gives our stores a the project team and Pastor competitive advantage and (L to R) Foodstuffs North Island’s GM Supply Chain Vaughan Grant, Foodstuffs North Island Chief Executive Chris Quin and Foodstuffs Matthew Davidson, who is a strategic growth area for North Island’s GM Property Development Lindsay Rowles. blessed the site before Quin our business,” said Grant. turned the first sod.

“We are introducing rainwater harvesting facilities and improved “We want to go bigger and do more from this site, with the refrigeration efficiency, with variable speed drives. We’re also excellent team we have here,” Quin said. “The work we do here continuing with LED lighting throughout. is really important to our success, because fresh produce is so “We’re introducing a new best-in-class dock design which our important to our customers. truck drivers will appreciate. It’s much simpler to use. We’re also “It’s an investment in our future and ensures we have the introducing opportunity charging for forklifts and other equipment, appropriate capacity beyond 2030,” said Foodstuffs North Island’s GM so that they can charge in their parking spaces,” said Grant.

Supply Chain Vaughan Grant.

The Fresh Extension Project is part of Foodstuffs North Island’s The extension will be 79 metres long, 84 metres wide and 12 Supply Chain Transformation Programme. It is being carried metres high at its apex. out by Apollo Projects Limited and is due to be completed in “We are reconfiguring the building, and it will feature three September 2018.

New World and Countdown to phase out plastic bags Countdown has announced that single-use plastic carrier bags will be phased-out from its stores and online shopping by the end of 2018.

In November, Countdown will announce 20 corporate responsibility and sustainability commitments out to 2020. The plastic bag target will become a key part of Countdown’s broader efforts on waste minimisation, which already includes the Countdown Food Rescue programme and the target towards zero food waste.

Countdown’s Managing Director Dave Chambers says, “Now is the right time to take the lead, phase-out single-use plastic carrier bags and introduce better options for customers. This move will result in the removal of 350 million plastic bags from our waste stream and environment.

“We have been tracking customer sentiment for two years and our most recent research, concluded in August, indicates that 83% of our customers support phasing-out single-use plastic carrier bags.

“We’re confident Kiwis will get in behind this change across the country, and we’re committed to making the move away from checkout bags as simple for customers as we can.”

New World has also announced it is committed to reducing the impact of plastic waste in our environment and is aiming to be single30

FMCG BUSINESS - NOVEMBER 2017

use plastic bag free by the end of 2018.

To get there as quickly as possible, New World is implementing a number of initiatives to help New Zealanders adjust to life without single-use plastic bags.

• Giving away two million long-life reusable bags to New World customers this summer.

• On 1 February 2018, New World will introduce a 10c voluntary donation per plastic bag at New World, which will go to environmental causes.

• Continuing the 5c rebate for each reusable bag in North Island New World stores, which has resulted in a 20% reduction in plastic bag use.

• Committing to promoting and expanding the Soft Plastics Recycling programme.

Bring your campaigns to life with our

SOCIAL MEDIA AUDIENCES!

With more than 30,000 Facebook and Instagram followers across our 3 brands, The Intermedia Group social media network offers trade and consumer audiences at a low cost per thousand At only $60.00 + GST cost per thousand, we can deliver specialised trade audiences in the hospitality and FMCG sectors or a significant consumer audience through The Chocolate and Coffee Show platform.

Social media growth across our brands has been huge in recent months and can now be included within your overall advertising campaigns.

Why include social media? › Generate inbound traffic › Higher conversion rates › Audience engagement › Cost-effective national reach › Research your market › Generate immediate response

Exceptionally cost effective means of reaching a dedicated trade or consumer audience for your announcement, product profile, competition, audience research or brand awareness and generate engagement.

Our numbers:

Total

Investment

8,422

296

8,718

$523.00 + GST

6,513

533

7,046

$422.00 + GST

11,914

2,467

14,381

$862.00 + GST

Contact your Intermedia Group sales person to discuss options Creative options include: Single image, Multiple Images (up to 4) and video up to 60 seconds.

Images and wording to be provided in full, design assistance can be provided with a small production charge (POA).

Instagram posts should also have a specific hashtag to help track campaign performance.

TOWARDS A BETTER FUTURE FAIRTRADE IS OUR PARTNER, WE ARE GIVEN THE INFORMATION AND TRAINING WE NEED TO SELL OUR COFFEE.�

MOLOCK TERRY, MANAGER OF UNEN CHOIT

32

S

urrounded by loamy grasslands, volcanic foothills, and limestone river basins lies Unen Choit, a small coffee cooperative home to around 1,200 coffee farmers in Papua New Guinea.

Accessible by boat or plane only, this remote cooperative found in the Morobe region is where coffee production all began when it first arrived in the country.

Introduced to local farmers in the 1920s by missionaries, coffee seeds were planted in order to give locals the power to earn a living and provide for communities in the area. The small seeds quickly spread throughout the country with around 12,000 trees covering 45 hectares in each of the coffee growing regions that we know today.

Molock Terry, Manager of Unen Choit, says that in the early days, elders in the area were not thinking about the bigger picture when supplied with coffee seeds and were instead too focused on collecting coffee beans for money, which meant that the coffee trees soon became wild and unusable for many years.

FMCG BUSINESS - NOVEMBER 2017

The Fairtrade Mark appears on products that have met International Fairtrade standards.

It was not until 2008 when Molock heard about Fairtrade and the work they were doing to help grow sustainable coffee farming communities that

Banana loving Kiwis can now find the little green frog symbol on Dole Ecuadorian bananas in their local supermarket.

The Rainforest Alliance Certified™ seal means your bananas and pineapples were produced according to strict standards that protect wildlife and improve conditions for workers and their communities. Dole’s Rainforest Alliance certified farms undergo audits to ensure they comply with rigorous social criteria designed to protect workers, families and nearby communities.

www.dolenz.co.nz

#choosesustainable

DoleNewZealand

[ sustainability ]

Manager of Unen Choit, Molock Terry

he was able to mobilise local farmers to work together. Forming a cooperative enabled the farmers to work towards becoming Fairtrade and organic certified. Since then, the farmers have undertaken training workshops on the importance of organic and Fairtrade and were given support

on how to follow the model and how to grow sustainable quality coffee. They were also connected with other cooperatives in the country, such as the Highlands Organic Agricultural Cooperative (HOAC), with producers able to discuss the benefits they had seen from Fairtrade over the years including the connection to buyers across New Zealand and Australia.

In 2016, Unen Choit officially became Fairtrade certified.

Molock says this was a very proud moment for the cooperative.

“We see Fairtrade as our Government, because nothing from the PNG government supports us like Fairtrade does,” he says. “Fairtrade is our partner, we are given the information and training we need to sell our coffee and we are also given advice around how much our coffee is worth.”

Travelling to New Zealand for the first time, Molock plans to educate coffee roasters on the beans Unen Choit is producing in the hopes of securing long-term relationships with buyers and coffee companies interested in sourcing from PNG.

New Ceres Organics product ticks all the boxes Worldwide, consumers throw out the equivalent weight of 2.1 million cars worth of waste every day! This needs to change, and is something that Ceres Organics is very passionate about. In everything they do, they are constantly looking for new ways to reduce their impact on the planet. So, for the last couple of years they’ve been hard at work developing, what they know is a step towards reducing the world’s consumption of single use plastics.

Rolling out across supermarkets now, you’ll find their EcoSocial fair trade certified Organic White Quinoa in its new home-compostable packet. This is no ordinary packaging. It’s made using a triple layer laminate, derived from a combination of sustainably-produced, renewable wood pulp and GM-free corn sources, with each layer internationally certified to European and American compostability standards. The bag also has the transparency and barrier properties required to display high quality packaged food and ensure it stays uncompromised, without the use of any unnatural additives.

Now, technically all plastics will biodegrade to a certain extent under suitable conditions, but many take hundreds of years and produce harmful residues, explains Amy Laing – Head of Marketing.

The word ‘degradable’ just means something that breaks down. The difference with compostable is that it breaks down quickly into raw materials that can enhance soil quality and support plant growth. And home-compostable is even better. In a typical home compost bin containing heat, water, oxygen, soil and micro-organisms, you will start to see this packet break down in just six weeks. In these ideal conditions, it will compost down to small fragments in as little as 16 weeks.

Ceres Organics is also making moves to expand the compostable packaging across more product categories. “Conscious consumers expect and reward companies who are attempting to change the plastic-status-quo and Ceres Organics is proud to be leading the way,” says Laing.

34

FMCG BUSINESS - NOVEMBER 2017

[ cover story ]

NEW PASEO HYPO-ALLERGENIC

T

he evolution of softness continues with New Zealand’s only Hypo-Allergenic 3 Ply product, specially designed to bring you soft, strong 3 Ply luxury on sensitive skin. Combined with the popular long roll 8 pack format, this product provides less roll changes for consumer convenience.

By removing potential allergens, this ink, dye, OBA (brightening agent) and fragrance free product is double embossed with no lamination glue, plus is certified ‘excellent’ on sensitive skin.

Help grow your store’s sales today by leveraging the double digit growth of New Zealand’s number one brand in Premium Toilet Tissue and number two in total category*: • Strong retail margin and support • Premium trade up, more dollars for your store • Efficient shelf footprint, less rolls than a standard 12 pack • Long Roll 8 pack is the number one selling Paseo SKU, thus a fantastic pack format for hypo-allergenic The double and long roll segments of the toilet tissue category are now 26% value share (IRI value share MAT to 07/05/2017) and are in strong growth (22% MAT $ growth vs YA -IRI Mat to 07/05/17). Paseo Hypo-Allergenic Long Roll 8 will help drive this growth further.

Strong Promotional Plan Paseo Hypo-Allergenic Long Roll 8 pack is supported by more than $1 million brand investment to continue driving strong growth across facial tissue, toilet tissue and flushable wipes. The dedicated Hypo-

Allergenic campaign includes a strong retail promotional plan, online advertising, social media, sampling, shopalites and print media.

The new toilet tissue launch completes the Hypo-Allergenic suite, including facial tissues and flushable cleansing wipes.

Paseo toilet and facial tissue is made from 100% pure pulp.

The premium virgin ‘rapidly renewable fibre’ means Paseo can grow more fibre in smaller areas of production forest, reducing its environmental footprint.

All Paseo products are sustainably and ethically sourced with PEFC certification and all Paseo toilet tissue is made with a recycled core and fully recyclable plastic wrap.

For more information, visit www.paseo.co.nz and Facebook.com/PaseoNZ *Source: IRI NZ Grocery $ Mat to 30-07-17 / 15.7% Share

Soft Plastics Recycling Cottonsoft Ltd manufacturers of Paseo, are proud to be a foundation member of the soft plastics recycling scheme. More than 70% of New Zealanders now have access to soft plastics recycling and over 25 million plastic bags have been recycled so far, including Paseo packaging – that’s about 100 tonnes of plastic which would have otherwise gone into New Zealand landfills or the environment. www.recycling.kiwi.nz

FMCG BUSINESS - NOVEMBER 2017

35

[ FGC ]

Spotlight on accuracy

I

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

36

n the nearly nine years I’ve led the Food and Grocery Council, I’ve become increasingly concerned about the quality of some academic research being published about the food industry.

I’m sure we’d get better outcomes if there were clearer lines between what’s good science that adds value to solving a societal issue, and what’s activist research designed to be part of a campaign.

So often there’s a glaring gap between what the research says and the strong-language press statements designed to grab a headline.

One example last year claimed that 66% of advertising during children’s after-school TV viewing was for unhealthy food. The problem was the data was from 2007, when the advertisements were ‘videotaped’! Useful at the time, but hardly applicable nine years later.

Another, on advertising to children in magazines, created the impression food companies were recklessly targeting kids. The fine print revealed the academics were counting Woman’s Day, Woman’s Weekly, and even Sky Television’s Skywatch as children’s media!

Despite FGC pointing out those flaws, the misleading claims keep coming.

The latest is a study by Otago and Auckland university researchers that had 168 children wear cameras around their necks to record what they saw. The researchers claimed the data showed the children were “frequently exposed, across multiple settings, to marketing of non-core foods not recommended to be marketed to children”.

They said the way to reduce this exposure was by taxing sugary drinks and regulating ‘junk’ food marketing and what foods can be sold in schools.

But a close look at the study shows it provides very little data useful to inform policy or encourage change to reduce childhood obesity rates.

FMCG BUSINESS - NOVEMBER 2017

For a start, they counted as advertisements the number of food wrappers the children saw!

It’s hardly surprising they were the main images captured by the cameras, but that’s deliberately misleading people into believing packaging exists solely for marketing purposes, and that’s completely untrue.

The main purpose of food packaging is to provide a safe product, ensuring it’s fit for consumption. It also provides vital safety information, such as allergen labelling and additional mandatory nutrition labelling.

I think most would agree the mere existence of a product on a store shelf is not an advertisement.

The study also uses as a basis for its conclusions that 52% per cent of ‘exposures’ of non-core (not every-day) food occurred at school or at home. Most would agree that’s not ‘marketing’, and to request government regulation on it makes no sense. Governments can’t regulate kitchen cupboards.

Most people would sensibly ask “did the company (or distributor) place that product there?”. If the answer is “no”, then it’s not commonly viewed as marketing. We can’t go around asking the government to regulate the behaviour of our neighbours for fear our children might see them having a party in the back yard with undesirable food and drink items!

In addition, the study’s use of terms such as ‘core’ and ‘non-core’ foods is not aligned with New Zealand’s national dietary guidelines. Calls for healthy eating advice or government interventions are strongly encouraged to align with dietary guidelines, which place high emphasis on whole foods such as fruits, vegetables, whole grains, cereals, meat, fish, and dairy. Packaged foods are just one part of a diet. Yet this paper didn’t consider these foods at all.

Where was the analysis of exposure to all foods?

How many times did the children see others eat a salad sandwich? If a child eats a banana in the playground should we not be applauding the clever marketing of the fresh produce industry? In the home, did the camera glimpse a fruit bowl, or milk in the fridge door – if so, how many times?

This is where this study is unbalanced. These values would give real results and true context to the issue of children’s exposure to foods, and would enable more accurate assessment of problem areas, which would inform more effective solutions for obesity.

It’s disappointing to see public money supporting research that uses poor and inconsistent definitions, leading to results that don’t clearly quantify problem areas that can be targeted for effective change.

[ export ]

Bearing fruit - the growth of organic

A

s the world continues to experience a huge uplift in demand for organic fruit, I picked the brains of Oob CEO Robert Auton to find out how you overcome the challenges of international growth in the organic fruit market.

“It was always our intention to export from day one,” says Auton. “Part of our criteria was getting involved in a product that had mass appeal beyond New Zealand. Our research showed blueberries were in high demand internationally and growing in popularity.”

They started exporting fresh fruit to the USA quite early on, and have been exporting to Dubai during fresh fruit season for the past 10 years.

Producing frozen fruit took off when they entered the Australian market in 2012, after approaching Woolworths with an organic berry and ice cream offer. Their consumer base grew massively in a very short period, so the challenge was securing enough product to meet demand. Purchasing organic fruit from other Kiwi growers was no longer enough.

They had to search the globe for organic fruit, and Chile came to their aid.

Two years after getting into Woolworths, Coles approached them, followed by Metcash (the independent group of supermarkets). Now in more than 3000 stores in Australia, they’re the dominant organic brand there, and in New Zealand.

“We’ve started exporting frozen fruit and ice cream into Singapore and Malaysia about four years ago,” says Auton. “Given both countries have ample fruit year-round, I was surprised at how well our fruit is going. But I think it’s being certified organic, and convenient, that’s made it popular.”

Back when they started in 2001, Auton and his

Oob’s Robert and Shannon Auton

wife Shannon predicted that organic was going to be a long-term trend. It’s since gone from a niche market to become more mainstream.

“We’ve had challenges along the way,” he says.

“When you’re growing at 50% there are financial and capability strains. We got through that, and now we’re still growing but able to manage it better with financial modelling.

“We’ve had pressures along the way from adverse exchange rates and the huge uplift in demand for organic fruit over the last 3-4 years which drove up the price of that commodity significantly.”

Growth in organic orchard planting globally has eased the situation, and their Chile partner has expanded its operation.

Plans for the future include developing more fruit lines. They’ve just introduced organic mango into New Zealand, and Australia will follow soon.

“We still think the organic market is going to grow 16% by 2020, and there’s a willingness to pay premiums for organic products.”

The smoothie market is also a target as Robert predicts it’s still got significant growth in it. Given his success in picking the organic trend, I’d say he’s probably right.

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

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

Robert’s top tips: • Always re-visit your modelling. Keep looking at what could happen to your business with changes in commodity prices and exchange rates.

• Hone your negotiating skills with supermarkets; get in at the right level. It’s very difficult to raise your prices when things go against you.

• Build a bit more fat into your pricing models to allow for those contingencies, because you’re always going to have them.

• Brand ambassadors and social media marketing can be more effective than traditional media advertising.

• Attractive packaging is important for telling your story, especially in the food industry. Having a window in our packaging has helped consumers see what they’re buying. It’s meant that people who weren’t necessarily into organic could see that the fruit quality was high and think ‘This looks pretty good!

I’ll buy this even though it’s more expensive’.

ATTRACTIVE PACKAGING IS IMPORTANT FOR TELLING YOUR STORY, ESPECIALLY IN THE FOOD INDUSTRY.”

FMCG BUSINESS - NOVEMBER 2017

37

[ marketing ]

Guarding against greenwash

T Francesca Lipscombe is General Manager of Government-owned environmental label, Environmental Choice New Zealand, which is administered by the New Zealand Ecolabelling Trust. Environmental Choice has more than 80 licences, covering around 1700 products and services, two-thirds of which are building-related with the balance comprising largely consumer products.

38

he term “greenwash” is reasonably familiar to New Zealanders.

Greenwash refers to the way in which products or services are promoted in overt or subtle ways as being good for the environment, often without compelling (or any) evidence to prove it.

Less well-known is the extent to which it occurs – still – in this country. Natural symbols like flowers and dolphins adorn products in our supermarkets, or their very names evoke “natural” images, and the inference is that they are good for the environment.

Many of the products are relatively harmless, but there are plenty that do contain ingredients that aren’t good for the environment, or that were manufactured in ways that aren’t acceptable if measured against environmental standards.

Consumer law and consumer watchdogs like Consumer NZ will take the worst claims to task if resources allow, but a lot of subtle greenwash goes unchecked. In the absence of a strong regime of controls over false claims, it falls to consumers to take guard themselves.

That’s where environmental labels like Environmental Choice New Zealand come into play.

Our task is to set environmental best practice criteria for a product category and invite organisations to apply for a licence which attests to the fact that their products meet that standard. Our label doesn’t just cover the product in use though; we look at its whole life-cycle – where the raw materials came from, how the product was manufactured, how it

FMCG BUSINESS - NOVEMBER 2017

gets used, and how it is eventually disposed of (or recycled), including its packaging.

Consumers want assurances Products that carry our label have to pass annual third-party audits to maintain their licence and there is a cost. But their customers can rest assured what they’re buying meets a robust, independent and verifiable environmental standard.

Increasingly our society is asking for such assurances. The younger generation, like the post1990 Millennials, has strong sustainability and environmental awareness and their buying decisions are more and more motivated by the ethical stance of the supplier.

The United Nation’s 17 Sustainable Development Goals launched in 2015 include one that specifically calls for “Responsible Consumption and Production”. Like many countries, New Zealand signed up to those goals, and consumers here are increasingly pushing for better business sustainability practices. The 2016 Colmar Brunton “Better Futures” survey revealed that 83% of Kiwis would stop buying a company’s products if they heard it was acting irresponsibly or unethically, while 72% of employees said it was important to work for a socially and environmentally responsible company.

Our own research backs this up. According to a recent ConsumerLink survey the presence of an authentic, robust, scientific ecolabel does positively influence consumer purchasing decisions. The recent local controversy around eggs that were promoted as being sourced from free-range farms, when in fact some of them weren’t, highlights the pitfalls for consumers around such claims. In this case, there was no independent verification of the claim of free-range sourcing for the consumer to rely on.

Over time, the pressure will grow for companies to provide some form of sound evidence that their products, and the processes used to make and eventually dispose of them, don’t harm the environment.

It falls to consumers to press for better vigilance around greenwash, and governments to ensure false claims are policed properly. The companies making and marketing products should also understand how reputable ecolabels improve the saleability of their goods, and reduce or eliminate the risks that could arise from making unsubstantiated claims, by having a strong stamp of environmental authenticity on their products.

[ legal advice ]

W

What’s in a name?

e can spend an age designing and choosing the names, colours, symbols and other marks of our businesses.

After all that thought, planning and creativity, it should follow that the final step we take is to do whatever is needed to protect those marks. One such step is to register your trade mark, and its unexpectedly easy.

It is possible to register as a trade mark any ‘sign’ that can be represented graphically; and is capable of distinguishing goods or services provided by your business from those provided by others.

A ‘sign’ includes a word, phrase, number, symbol, logo, colour, label, shape (or even a sound or smell).

Registering your trade mark gives a number of benefits, including the exclusive right to use the mark throughout New Zealand in relation to the goods and/or services covered by the registration.

A registered trade mark offers legal protection to deter your competition from using the same or similar mark or imitating your brand.

When it comes to trade marks you should consider two scenarios: ensuring someone else cannot prevent you from using your chosen mark, and protecting yourself from someone imitating your brand. These are two distinct concerns which are addressed by registering your trade mark.

If someone else has registered a trade mark in relation to your good or service, they can prevent you from using a similar mark (even if you were unaware of their brand). Before you go to work on building the reputation and brand of your business it is worthwhile to perform a search of the trade mark register to be sure your chosen mark does not infringe a pre-existing registered trade mark.

Once you have confirmed your chosen mark is available, the sooner you register the better, as in

the early years of a growing a business there is little to prevent someone from registering the mark you decided on.

In New Zealand the law of ‘passing off’ under the Fair Trading Act 1986 offers some protection to unregistered trade marks, however an unregistered mark holder faces hurdles that a registered mark holder does not. To enforce rights in an unregistered mark you must first prove your rights based on reputation, while a registered mark provides instant evidence of a valid right. A successful claim requires the trade mark to have been used long enough to become a well-recognised brand and the general rule is that two years of consistent, nationwide use is required to show the necessary reputation.

You can obtain a registered trade mark by applying to the Intellectual Property Office for registration. The Intellectual Property Office website (www.ipol.co.nz) is user-friendly with tips and guides to help with registration. While you can complete registration yourself, we do recommend seeking legal advice beforehand, to assist with the process and to provide advice with related matters such as who or which entity should own the mark.

Turning your mind to trade mark registration at the outset of the creation of your business will pay in dividends. Registering your trade mark early means you can rest easy that the brand you dedicate your time to developing will be protected, both from the risk that someone could prevent you from using your chosen marks and from others seeking to cash-in on your brand. Registration is easy and relatively inexpensive (currently a fee of $150 plus GST applies per class), especially when compared with the time and cost involved in trying to enforce rights in an unregistered mark, or starting from scratch to develop a new brand.

Stella Kasoulides Paulson is a Commercial Solicitor at Steindle Williams Legal.

REGISTERING YOUR TRADE MARK GIVES A NUMBER OF BENEFITS, INCLUDING THE EXCLUSIVE RIGHT TO USE THE MARK THROUGHOUT NEW ZEALAND.”

FMCG BUSINESS - NOVEMBER 2017

39

[ events ]

NZ’S TASTIEST SAUSAGE

A Boudin Noir sausage from Akaroa Butchery & Deli scored the Supreme award.

A

Boudin Noir sausage from Akaroa Butchery & Deli was the 2017 Supreme Winner of the Devro Great New Zealand Sausage Competition. Butchery owner, Brendan Foster and his team produced the sausage that stood out above over 500 entries to the panel of 48 judges, including head judge Kathy Paterson.

“We are really excited about this result,” said Paterson. “Black pudding or in this case, Boudin Noir, is a polarising sausage. Some won’t touch it with a bargepole while others love it and then there are those who think it falls into the superfood category.

“This Boudin Noir is a well-crafted, perfectly balanced sausage with a beyond sensational texture. I encourage all Kiwis to go out and give this one a go. Add to a potato dish, use in a savoury tart or panfry and crumble over soup,” she says.

Foster took his sausage making to the next level in 2011, when he moved production out of his woodshed to his current premises, Akaroa Butchery & Deli. He puts a lot of time and passion into his hand-crafted products and says this award is a career highlight. “Black pudding sausages originated as a means of avoiding food waste. For mine to now be recognised as New Zealand’s best is a pretty huge achievement, especially for a small independent butchery. Proud is an understatement,” he says.

40

FMCG BUSINESS - NOVEMBER 2017

2017 Supreme Award Winners: Eric Varray, Brendan Foster and Gretchen Foster.

Great NZ Sausage Competition Award Winners 2017 Supreme Award Akaroa Butchery & Deli Boudin Noir 2017 Devro NZ Wildcard Award Ashby’s Butchery, Christchurch - Pepperoni Bierstick 2017 People’s Choice Award Mad Butcher Albany, Auckland – Chicken, Pumpkin and Feta BEEF Gold: Eastbourne Village Meats, Lower Hutt Traditional Beef Silver: PAK’nSAVE Cameron Road, Tauranga - Pure Beef Bronze (TIE): Aussie Butcher New Lynn, Auckland - Old English Beef and Ellerslie Meats, Auckland - Traditional Beef PORK Gold: Hellers - Free Farm Country Pork Silver (TIE): Waipawa Butchery - Famous Pork and The English Sausages Ltd, Auckland - English Style Breakfast Pork POULTRY Gold: Mad Butcher Albany, Auckland Chicken, Pumpkin & Feta Silver: Cameron Harrison, Wellington - Chicken, Lemon & Sage Bronze: Aussie Butcher New Lynn, Auckland - Chicken, Lemon, Ginger & Coriander PRECOOKED Gold (TIE): Greytown Butchery Saveloy and Wild Game Salami, Hastings - Beard Brothers Old School Saveloy Bronze: Peter Timbs Meats, Christchurch - Pork, Lemon & Leek FLAVOURED Gold: Greytown Butchery - Beef Flavoured Silver: Hellers - Pork Flavoured Bronze: Leonard’s - Pork Flavoured BLACK PUDDING Gold (TIE): Akaroa Butchery & Deli Boudin Noir and Eastbourne Village Meats, Lower Hutt - Black Pudding Bronze: Greytown Butchery Black Pudding

CONTINENTAL FRESH Gold: The Produce Company, Auckland - Fresh Chorizo Silver: New World Bishopdale, Christchurch Merguez Bronze (TIE): L’Authentique, Auckland - Breakfast Toulouse and New World Nelson Boerewors CONTINENTAL READY TO EAT Gold: Ashby’s Butchery, Christchurch - Pepperoni Bierstick Silver: Swiss Deli, Auckland Mini Wienerli Bronze: Hellers - Continental Frankfurters TRADITIONAL Gold: Zamora, Queenstown - Pork & Sage Silver: Bethlehem Butchery, Tauranga - Lamb, Pea, Feta & Chives Bronze: Elite Meats, Christchurch - Pork & Fennel and (3-WAY TIE): New World Rototuna, Hamilton - Lamb, Mint & Rosemary and Mangawhai Meat Shop Pork & Fennel GOURMET BEEF Gold (TIE): Hellers - Sticky Ginger Beef and Raeward Fresh Tower Junction, Christchurch - The Carolina Reaper – Beef, Chilli & Cheese Bronze: Aussie Butcher New Lynn, Auckland Beef, Mushroom, Onion & Parmesan GOURMET PORK Gold: Bangerrito Inc. Worldwide Global Limited - Pork Bangerrito Silver: L’Authentique, Auckland - Luganaea Pork & Parmesan Bronze: New World Bishopdale - Pork, Turmeric & Chilli and (4-WAY TIE) New World Elles Road, Invercargill - Pure Pork Blue Vein Cheese & Garlic and New World Greenmeadows, Napier Free Farm Pork with Apple & Cider and Peter Timbs Meats, Christchurch - Pork & Peach GOURMET VARIETAL Gold: New World Havelock North Lamb & Mussel Silver: PAK’nSAVE Cameron Road, Tauranga - Mussel Bronze: Deep Creek Deli Butchery, Dunedin - Alpine Venison, Red Wine & Bacon

15

Events 2017/18 NOVEMBER

DECEMBER

1-3 FGC CONFERENCE Wellington, NZ www.fgc.org.nz

2 SOUTH ISLAND WINE & FOOD FESTIVAL Hagley Park, Christchurch www.winefestival.co.nz

3-12 FOOD AND WINE CLASSIC Hawke’s Bay, NZ www.fawc.co.nz

JANUARY 2018 25-27 CENTRAL OTAGO PINOT NOIR CELEBRATION Queenstown www.pinotcelebration.co.nz

4 NZ CIDER FESTIVAL Nelson, NZ www.nzciderfestival.com 11 DUNEDIN CRAFT BEER & FOOD FESTIVAL Dunedin, NZ http://dunedinbeerfest.co.nz 16-19 TASTE OF AUCKLAND Western Springs www.tasteofauckland.co.nz 19 TOAST MARTINBOROUGH Martinborough, NZ http://toastmartinborough.co.nz

28-31 ISM & PROSWEETS Cologne, Germany www.ism-cologne.com www.prosweets.com

FEBRUARY 2018 10 MARLBOROUGH WINE & FOOD FESTIVAL Brancott Vineyard, Blenheim www.wine-marlborough-festival. co.nz

25 AIR NEW ZEALAND WINE AWARDS Taradale, NZ www.airnzwineawards.com

15

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

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

FMCG BUSINESS - NOVEMBER 2017

41

[ events ]

Camel Milk Endurance Drink

INNOVATIONS AT ANUGA

T

he 34th Anuga was held in Cologne, Germany in October, attracting more than 7,400 exhibitors from 107 countries as well as 165,000 trade visitors. Innovative products and the latest food trends were the key focus at this unique trade fair for the global food industry.

There is also a strong move towards ‘digital’ said the organisers, with customers increasingly becoming omnishoppers. “They expect a networked buying experience, where the bricks-and-mortar trade, online media and mobile devices all merge into one. But the digitalisation is not going to lead to the end of the supermarket. Consumers will continue to visit shops to buy food, using all of their senses. Each technological advance 42

FMCG BUSINESS - NOVEMBER 2017

that supports the retail trade in providing its customers with the corresponding offers is very welcome,” said the organisers.

Top trends Strong trends seen at Anuga this year included food and beverages that are rich in protein, new superfoods products and numerous ready-to-eat ideas. Sustainable and organic products were in demand and vegetarian and vegan themes were also a major focus.

Alternative sources of protein, such as insects, are emerging. New types of pasta made out of lentils, or acorn flour were spotted; as well as mint and chilli flavoured potato crisps; whiskey or gin gherkins; wild garlic crisps; crisps with black truffle; oatmeal biscuits with seaweed; Greek yoghurt with mint and black chocolate - and even a camel

milk product with ginseng and guarana were among the innovations presented at Anuga.

Chairman, Dr Wolfgang Ingold, summed it up for the Federation of German Food and Drink Industries (BVE): “Today, growth in the food industry is only possible through exports. Every third Euro is already now earned abroad. As the world’s largest and most important trade fair for food and beverages, Anuga is thus also the biggest and most important platform for the export business of the German food industry… Our food industry is among the top three export nations with a turnover of Euro 56.7 billion in the export business.”

The next Anuga will take place from 5 to 9 October 2019. For more information visit www.anuga.com

[ social sphere ]

Out & About Chef Al Brown was on the judging panel for the T&G Garden to Table Young Gardener of the Year Awards.

e Cave in Auckland: At the opening of the Win ick and Joe Wang.

Tony Bish, Gilda Kirkpatr

The Loscam team supported the Breast Cancer Foundations in Australia and New Zealand with the Loscam Pink Pallet campaign.

el Barker Tim Lightbourne, Nig the Invivo and Rob Cameron at York.

New in nch lau e win

SNAP & WIN!

Has your team moved to new premises, or been part of a fun event, great harvest, or promotional activity?

Send us your favourite snapshots to be in the draw to win a Zesti prize pack containing Summer Berries & Vanilla Biscotti, Zesti Celebration Bites (Italian Panforte), an 8-pack of Traditional Christmas Pies, and Zesti Celebration Trues 3-pack, valued at $23.

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

FMCG BUSINESS - NOVEMBER 2017

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www.theshout.co.nz November 2017

P L U S RO S É

■

S M O K E D B EER

■

CH R I S T MA S GI F T GUIDE

NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

E X P E R I E N C E H A S TAUG H T U S

I S A J O U R N E Y, N OT A DE ST I NAT I O N .

A winemaker’s journey doesn’t start at excellence. But you set that as your destination, and you start passing milestones. You grow new kinds of grapes. You innovate. You seek out new markets, all over the world. That’s what our family has done for three generations. We make some excellent wines, and we’re New Zealand’s most experienced family owned winery. But along the way, we’ve learned that there’s always room for improvement. Why? Because true excellence always lies a bit further up the road, and we plan to never stop. It’s something we never take for granted.

E x p e r i e n c e i t f o r y o u r s e l f. b a b i c h w i n e s . c o m

[ editorial ]

CONTENTS A Rosé by any other name...

The Shout Editor Charlotte Cowan

AWARDS SEASON is upon us, with a record number of local producers entering competitions such as the Brewers Guild Awards and the New World Wine Awards. This year, Garage Project took home the big prize of Champion Brewery at the BGNZ Awards Gala Dinner in Christchurch last month, and Rosé producers – especially Forrest Wines, who were named Champion Rosé winner - came up trumps in the New World Wine Awards. You can read about both competitions on pgs 6 and 10.

Speaking of Rosé, it’s that time again where we chill our favourite pink drink and await the sunshine. Take a look at Cameron Douglas’ Rosé tasting notes on pgs 12-13. But if you, like me, are guilty of judging a Rosé based on its colour (I like the light ones), head to pg 14 where Caro Jensen and Emily Camblin from Sip NZ might just quash all your preconceptions about Rosé shades.

We love keeping you in the know about the latest liquor news, product releases and events, so make sure you’re following us on Instagram and Facebook @theshoutnz. And head along to www.theshout.co.nz for even more leading liquor news and to sign up to our dedicated fortnightly eNewsletter - you won’t find a better one around!

See you next month!

November 2017 4

Industry news

7

Social scene Pics from the BGNZ NZ Beer Awards Gala Dinner

8

Smoked beer Award-winning beer writer Neil Miller explores this smoky style of beer

10

Record number of medals at New World Wine Awards Results from the annual wine competition

11

NZ’s Young Winemaker of the Year Q&A with VinLink’s Kelsey Daniels

12

Revelling in Rosé Tasting notes from Cameron Douglas MS

14 14

Don’t judge a Rosé by its colour Caro Jensen and Emily Camblin from Sip NZ delve into the shades of Rosé

16

On the first day of Christmas…

Our picks for the 12 best gifts to make this Christmas very merry!

Editor’s picks Pickering’s Gin Baubles I am literally obsessed with these amazing Christmas decorations from Pickering’s Gin. Bright, colourful and filled with 50ml of Pickering’s Gin, these baubles are the perfect gift for gin lovers. Check them out, and 11 other amazing Christmas gift ideas, on pgs 16-17.

Giesen Organic Sauvignon Blanc 2016 Giesen Organic Sauvignon Blanc 2016 is a blend of four vineyards located in Marlborough’s renowned Wairau Valley, each site certified with Bio Gro New Zealand. This wine exudes aromas of sweet sage, elderflower, capsicum and snow pea, with lively gooseberry and pink grapefruit on the palate. For more information, visit www.giesenwines.co.nz or call Giesen Group on (03) 344 6270.

Q Waitaki Rosé 2017 Q’s Saignée Rosé is crafted from 100% Pinot Noir and has the aromas of watermelon and wild berries. Fermented in French oak barriques, this dry-style Rosé is the perfect addition to your summer BBQs and lazy days on the beach. For more on our wine varietal of the month, take a look at pgs 12-14.

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

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

FMCG BUSINESS: THE SHOUT - NOVEMBER 2017

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[ news ]

Big success for Babydoll range FOR THE past five years, Babydoll has found great success on-trade and at the beginning of this year, the wine brand released its fresh new look to off-trade – including two trophy winners; the Babydoll Marlborough Sauvignon Blanc 2016 and the Babydoll Marlborough Pinot Gris 2016. The wines were awarded Champion Sauvignon Blanc at the Air New Zealand Wine Awards 2016 and Champion Pinot Gris at the New Zealand Aromatic Wine Competition 2016 respectively - and the trophy winning hasn’t stopped there. The newly-released Babydoll Marlborough Sauvignon Blanc 2017 was recently awarded Best in Show: Best Sauvignon Blanc at the Decanter Asia Wine Awards 2017.

The Babydoll wines hail mostly from Marlborough, with the Sauvignon Blanc, Pinot Gris, Rosé and Pinot Noir all sourced from the region, but the range also includes a Chardonnay from Hawke’s Bay. This year, a new addition to the range was also launched - Babydoll Sparkling Pinot Gris Blush. Babydoll wines range from RRP $17.99.

WIN a copy of Brewed: A Guide to the Beer of New Zealand BEER WRITER Jules Van Costello’s second edition of Brewed: A Guide to the Beer of New Zealand, features 165 commercially operating New Zealand breweries and has tasting notes for more than 450 beers, each one divided into beer type.

Who has Van Costello picked as the top eight best craft breweries in the country? You’ll have to win a copy to find out!

Published by Potton & Burton, RRP $39.99

We have three copies of Brewed to give away to lucky readers of The Shout NZ. For details on how to enter the draw, head to our Instagram and Facebook pages @theshoutnz.

FOR MORE INDUSTRY NEWS FOLLOW US ON 4

FMCG BUSINESS: THE SHOUT NOVEMBER 2017

Giesen’s new gem of a Riesling GIESEN HAS a quality Riesling pedigree, with Giesen Estate Riesling being the highest-selling Riesling in New Zealand.

Now, thanks to the bounty of the 2017 harvest, Giesen has created a unique, limited release Riesling – Gemstone by Giesen Riesling 2017.

Made by selecting handpicked Riesling grapes from the Eden Vineyard in the lower Waihopai Valley, the winemakers fermented and matured a part of the blend in granite, creating this precious gem of a wine.

“It’s the use of granite which makes Gemstone special,” says Giesen Chief Winemaker, Nikolai St George. “Granite tanks are made from one giant slab of volcanic rock and the French have been fermenting in them for centuries.

“Granite is exceptional for stabilising temperature, tempering the heat generated by fermenting juice, storing the heat built up and then returning it slowly when external temperatures drop.

Flavour is enhanced by granite acting a little like oak barrels. It allows air in and the vessel ever so slightly sweats, this slight evaporation adds concentration to the wine. All this adds up to ensure wine matured in granite is clean, bright and full of flavour,” he says.

The resulting wine is enticing and textural with notes of luscious citrus blossom and white florals. For more on Gemstone by Giesen Riesling 2017, visit www.giesenwines.co.nz

CHECK OUT THESHOUT.CO.NZ

[ news ]

GARAGE PROJECT NAMED CHAMPION AT BREWERS GUILD AWARDS 2017 WELLINGTON’S GARAGE Project was named New Zealand’s Champion Brewer at the 2017 Brewers Guild of New Zealand Awards held in Christchurch last month.

The Te Aro brewery beat out 111 other breweries, including nine overseas entries, to win New Zealand’s most prestigious brewing industry honour.

Garage Project’s win was earned through its medal haul - which included four Gold, nine Silver and 13 Bronze - all determined through blind judging with an expert panel.

The brewery also took home the trophy for Best Flavoured and Aged Beer for its Cabbages and Kings Imperial Oyster Stout.

Garage Project was established in 2011

by Jos Ruffell and brothers Pete and Ian Gillespie and since then it has collected a string of brewing and business accolades.

Brewers Guild Chairman, Jonathan Alve, says Garage Project’s win shows the ever-increasing level of innovation on New Zealand brewing.

“Ever since it started, Garage Project has built a reputation for boundary-bending beers created with unusual ingredients and techniques,” says Alve. “The fact it won 26 medals shows that this innovative approach also produces a wide range of beers that are technically excellent in their delivery.”

Garage Project Head Brewer, Pete Gillespie, says the win will not affect Garage Project’s bold approach to making unusual beers.

6

Brewers Guild Awards 2017

Champion winners: Gladfield Malt New Zealand Champion Brewery Garage Project Enpac Champion Manufacturer Steam Brewing NZ Hops Champion International Brewery Boston Beer Co. Trophy winners: O-I New Zealand International Lager McLeod’s Brewery – Longboarder Cryermalt New Zealand Lager Eagle Brewing – Dry Hopped Pilsner ICIB Insurance Brokers British Ale Lion BSW NZ – Speight’s 5 Malt Old Dark BeerNZ European Ale Tuatara Brewing – Tripel Barrel

The Garage Project crew celebrates their win

Beertown.NZ US Ale Brave Brewing – Clifford Weyermann Pale Ale Tuatara Brewing – Aotearoa Pale Ale Ecolab Strong Pale Ale Bootleg Brewing – Ape Hanger IPA

Jonathan Alve, Chairman of the Brewers Guild of NZ, Pete Gillespie from Garage Project and Gabi Michael from Gladfield Malt

“We’re on track to make 60 new beers this year, on top of our core range,” he says.

“If they fit a style, great, but we won’t start brewing to win more awards.

“It does feel good to win this year, because there are a lot of good breweries,” says Gillespie. “I genuinely feel very privileged to win, and it’s great for the whole team to have that recognition, but we won’t consciously try to brew things to fit competition styles.”

Alve says the 2017 Brewers Guild Awards were a record year with 964 entries, up from 946 in 2016 and 858 in 2015.

“The Brewers Guild Awards are easily the biggest and most-respected beer competition run in New Zealand,” he says.

“We have international beer judges working to the highest standards, and brewers are very keen to win the recognition of their peers.”

FMCG BUSINESS: THE SHOUT NOVEMBER 2017

Kegstar Stout & Porter Sawmill Brewing – Sawmill Baltic Porter The Shout NZ Wheat & Other Grain Sawmill Brewing – Sawmill/Good George Weizenbock Excel Digital Flavoured & Aged Garage Project – Cabbages and Kings Plant & Food Research Specialty, Experimental, Aged, Barrel & Wood Aged Liberty Brewing – Prohibition Convention Management NZ Cider or Perry Lion BSW NZ – Isaac’s Cider Original Label & Litho Fruit or Flavoured Cider or Perry Zeffer Cider – Apple Crumble Cider Viniquip International Packaging Emerson’s Brewery – Emerson’s Range For the full list of medal winners, head to www.BrewersGuild.org.nz

[ social scene ]

sented by Life Member Honours Awards pre to r) Craig Bowen and (l to t net Ben rtin Ma ry Members; Martin ora Hon d, gar Bun ph Ral l and Doug Michael, hae Mic i Gab t, net Ben Awards Industry Achievement

NZ Wheat & Other Grain Trophy winner, Sawmill Brewing, with The Shout Editor, Charlotte Cowan

What: BGNZ NZ Beer Awards Gala Dinner Where: Air Force Museum of NZ, Christchurch When: 7 October 2017

Champion NZ Ma

The gala dinner took place in the standout venue of the Air Force Museum of NZ

r Trophy onal Lage wery Internati ’s Bre d eo cL M winner,

nufacturer, Ste

am Brewing

FMCG BUSINESS: THE SHOUT - NOVEMBER 2017

7

SMOKED BEER In the 1700s, all beer used to have smoky characteristics because maltsters basically could not accurately control the temperature of their kilns and the resulting barley malt used in brewing tended to be a little burned. We have long solved the temperature control issue but Neil Miller notes that a number of Kiwi brewers are now going for a smoko on purpose.

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

8

BAMBERG IN Bavaria is world famous for its smoked beers. This style is called Rauchbier, which literally translates as ‘smoke beer’ because German beer names are famously functional, rather than even remotely playful. Several beers from this region still use malted barley which has been smoked over local beech wood to impart the distinctive smoky, savoury, salty flavour profile in their brews.

In my much younger days, I first tried the classic Aecht Schlenkerla Rauchbier (5.1%) from Bamberg. With such powerful smoke and bitterness in the glass, it was so different to ‘clean’ New Zealand lagers, being much more akin to snogging a divine ashtray. It is fair to say I was undecided then about whether I actually liked this style, and the jury is still out on that issue.

However, several Kiwi Aecht Schlenkerla Rauchbier brewers have subsequently

FMCG BUSINESS: THE SHOUT NOVEMBER 2017

embraced the smoked beer style. The first in the modern era was Malt Mac (5%) from Mac’s brewery. Way back in 2001, this long since discontinued brew had a faint but distinct whiff of the peat-smoked malt usually used to make proper Scotch whisky. Most readers will not recall Malt Mac but it was, in many ways, well ahead of its time.

My first experience with a New Zealand smoked beer was the Invercargill Brewery Smokin’ Bishop (7%) which used malt that had been smoked over Manuka logs. It started out as a small trial batch in 2007. Head brewer Steve Nally and apprentice brewer Pru Bishop were keen to make a smoked beer, but denied at the time it had anything to do with both recently giving up cigarettes.

The main problem was that there was no malt smoked commercially in New Zealand at that time (there is now). They Invercargill Brewery Smokin’ Bishop convinced a local butcher to

[ beer feature ] cold-smoke a small trial of Gladfield malt from Canterbury. What started as a 600 litre test batch is now a staple seasonal brew of the Invercargill Brewery. Additionally, Gladfield now commercially produces a Manuka Smoked Malt for use in craft brewing and the burgeoning whisky industry. Their product is in high demand.

Here are a few of my favourite Kiwi smoked beer producers...

Renaissance In 2005, Renaissance Brewery opened in Blenheim and one of their first beers was the now iconic Renaissance Stonecutter Scotch Ale (7%). It has a fantastic array of nearly 10 dark speciality malts, including Scottish peat-smoked malt.

Stonecutter is one of the most complex beers in New Zealand with more layers than a sack full of onions. At tastings I have frequently witnessed people spending 10 minutes just enjoying the aroma.

Flavour descriptors I’ve used in the past include (but are not limited to) chocolate, coffee, toffee, vanilla, molasses, smoke, whisky, prunes, cigars, leather, liquorice, oak, plum and a late hop bitterness. Every time you try it there is something new, particularly if you let it warm up. I’ve stated that the beer ‘brings to mind a Victorian gentleman’s dining room with a roaring fire and lashings of political intrigue’. I enjoy Stonecutter with a ripe blue cheese and crusty bread, though it also contributes much depth to a wicked slow-cooked beef stew.

closer to the smell of a BandAid on fire. When I serve this at a tasting, I make everyone try at the same time just to observe their reactions. That is cruel but instructive.

Faced with such division and some hostility in the beer community, the Yeastie Boys responded in their usual style. They made an even stronger and even smokier version called Yeastie Boys xeRRex (10%). One reviewer on RateBeer argued: “Only try if your primary diet consists of used monster truck tyres and burning apartment blocks”. That is way too harsh. It pushes the boundaries way back but I would drink this with a big whisky and someone I love.

8 Wired 8 Wired Brewing’s Big Smoke Smoked Porter (6.2%) goes back to basics with the use of the original Bamberg smoked malt.

The resulting beer is smooth with flavour notes of coffee, smoke, chocolate, ash and maybe a hint of bacon. Maybe I just like bacon but it does crop up in a lot of smoked beers – at least to my nose.

Kereru

Petone brewery Kereru takes smoked beer in an unusual direction with Kereru 8 Wired Brewing For Greater Justice (4.5%). It is a smooth Big Smoke Smoked Porter Yeastie Boys chocolately porter with a touch of The then-upstart Yeastie Boys Brewery coconut which has been toasted/ seized on the peat-smoked malt idea burned/smoked over Manuka wood but decided to supersize it in 2010. in a very hot Upper Hutt pizza oven.

Where most breweries would use 1% Unsurprisingly, it goes well with to maybe 3% or even 10% smoked proper pizza, with my favourite malt in a brew, the Yeasties decided being the classic Margherita. Noted to make a golden beer called Rex celebrity chef and undoubted sexy Attitude (7%) with 100% smoked beast Martin Bosley once paired malt. It was madness and a huge the For Greater Justice with a success. At the time I noted that chocolate cake, basically the they were probably using more richer the better. It is hard to smoked malt in that first batch argue with his recommendations. than had been used in New Smoked beer is never going to Zealand brewing akin over the be the first beer grabbed after last 10 years. a hot afternoon mowing the It is fair to say that Rex is one lawns. However, the style does of the most polarising beers bring unique flavours, a flavour in the industry. If you like the cross-collaboration with whisky, smoke and iodine flavours, it and it is extremely food-friendly. tastes like hot bacon and fresh Challenge your preconceptions Kereru For pine needles. However, if you do and try one, maybe even more Yeastie Boys Greater Justice Rex Attitude Coconut Porter not like them, then the result is than one.

IF YOU LIKE THE SMOKE AND IODINE FLAVOURS, IT TASTES LIKE HOT BACON AND FRESH PINE NEEDLES. HOWEVER, IF YOU DO NOT LIKE THEM, THEN THE RESULT IS CLOSER TO THE SMELL OF A BAND-AID ON FIRE.”

FMCG BUSINESS: THE SHOUT - NOVEMBER 2017

9

[ wine ]

RECORD NUMBER OF MEDALS AT NEW WORLD WINE AWARDS

THE HIGHEST number of medals ever were said winemaker Beth Forrest says they Champion Red Wine and Champion White awarded at the New World Wine Awards are delighted.

Wine of the Show.

2017 across a full range of varietals, with the “Rosé was the first ever wine we produced “The quality of wines entered overall Rosé category being a standout performer. in 1990, so it’s wonderful to be recognised was outstanding,” says Harré. “I think Of the 82 Rosé wines entered, 49 were in this way for a wine style that we are so this reflects the value the wine industry awarded medals, and there were more passionate about,” she says. “Our places in success at the New than twice as many Gold Medals awarded Rosé is a blend of Pinot Noir World Wine Awards, which to Rosé wines this year than last year. and Malbec grapes, which we are judged using the same Chair of the New World Wine Awards blend to create a luscious Rosé, internationally-recognised independent panel of expert wine creamy through the mid-palate system as all other major wine judges, Jim Harré, says the judges were with the classic crisp minerality shows but are focused on impressed by the quality of the Rosé of Marlborough.” wines that are affordable and wines entered this year, which reflects In total, 826 medals were widely available.” wider industry developments in awarded: 82 Gold, 242 All wines entered in respect of Rosé.

Silver and 502 Bronze, the New World Wine “Wineries are making great with Sauvignon Blanc Awards must retail for quality Rosé in response to growing winning the highest $25.00 or less and there demand from wine lovers who number of medals must be at least 5,000 really enjoy it. They are diversifying overall (129), and bottles (or 3,500 for into using different grapes – not significant increases niche varietals) available just Pinot Noir – and balancing the in the number of for sale, ensuring the acidity and sweetness to create medals won by lesser award-winning wines some really interesting, complex known wine varietals, are accessible for wines to suit wine lovers’ different such as Tempranillo. wine lovers. preferences,” he said.

New Zealand wines For a full list of Saint Clair Family Estate took Forrest Wines in Marlborough won eight of the 10 winners, head to home Champion Red and White was awarded Champion Rosé for Champion Awards and www.newworld.co.nz/ with their Pinot Noir 2015 and Forrest Rosé 2017 Saint Clair took home both Chardonnay 2016 its Forrest Marlborough Rosé 2017, wineawards 10

FMCG BUSINESS: THE SHOUT NOVEMBER 2017

[ Q&A ]

NZ’S YOUNG WINEMAKER OF THE YEAR We chat to 27-year-old Kelsey Daniels from VinLink Marlborough, who was recently named Tonnellerie de Mercurey New Zealand Young Winemaker of the Year.

NOW IN its third year, the Tonnellerie de Mercurey New Zealand Young Winemaker of the Year competition is about finding the best winemaking talent in New Zealand, as well as providing education and support for those in the industry under 30. After an intense final, Marlborough winemaker Kelsey Daniels was named the winner and received an educational training grant, full registration to the Romeo Bragato conference 2018 and a trip to the Tonnellerie de Mercurey Cooperage in Burgundy. We caught up with Daniels to hear all about her big win.

Where did your passion for wine come from?

Winemaking was something that I bumped into at a young age, but wine itself wasn’t something that I was passionate about straight away. It’s been a steady growing romance over the last eight years. I got into wine before I really knew wine, and the passion I have today is the result of a dedication to learning. I have a lifetime to go, but the more I learn, the more I love.

Why did you decide to become a winemaker?

I am a winemaker today because I didn’t ignore a gut feeling I had when I was 17 years old. I took an honours chemistry course in high school and we had a termlong project where we were to shadow a professional chemist. Most students took the medical route while I shadowed a lab technician at a local winery. I was struggling at the time to choose between studying an art or a science at university, and then here was winemaking presenting itself as the perfect combination. I went with my instinct to study wine instead of writing and I’ve never looked back.

What was involved in the 2017 Tonnellerie de Mercurey NZ Young Winemaker of the Year competition?

The competition was comprised of several modules aimed at testing all the facets of winemaking. The categories included: fault

detection, knowledge, laboratory analysis, blending, judging, marketing, an in-depth presentation, troubleshooting a problematic wine, capital expenditure, speeches and an incredibly tight forklift course. They really left no stone unturned.

How did you feel when you were named the winner?

Incredulous, my stomach dropped and I was so overwhelmed, excited and dazed. I put in a huge amount of preparation: studying, tasting, and plaguing the winemakers at VinLink with question after question after question. It was fulfilling to know the effort and stress was worth it.

What advice would you give to young people who are keen to get into winemaking?

I would say to go for it! The opportunities are endless, and even if you don’t end up liking strictly winemaking you may discover a branch of winemaking or viticulture that you do jive with. Winemaking is such a good way to travel, so go and do some harvests in different countries, even if only for the travel and life experiences.

What is the most difficult variety to master?

In my own experience, I would say Pinot Noir, hands down. It’s finnicky in the vineyard, and its flavour profile can have so many delicate and complex features. As a winemaker, you have to be really masterful with this variety to not lose these flavours and aromatics in the process.

What is your ultimate ambition?

I have two: the first is to make an amphora out of clay from a vineyard and then make wine from that vineyard in it. It’s a little silly and romantic, but as a potter I really want to make my own fermentation vessels.

My second is kind of a crazy ambition, but one day I would love to be a winemaker and a brewer. I have a deep love of craft

I GOT INTO WINE BEFORE I REALLY KNEW WINE, AND THE PASSION I HAVE TODAY IS THE RESULT OF A DEDICATION TO LEARNING.” beer and I also studied brewing at university. Just as I didn’t want to have to choose between art and science at university, I don’t want to have to choose between winemaking and brewing now. I am not sure how this is going to happen but it is my ultimate dream.

FMCG BUSINESS: THE SHOUT - NOVEMBER 2017

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[ tasting notes ]

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

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

12

Global consumption of Rosé wine is significant, with sales of the salmon, onion skin or rosetinted versions steadily increasing. Over the last 15 years, many more of the wine-buying public are enjoying the style as the number of quality examples improves.

Statistics show a steady increase in production to the point where over 20 million hectolitres of Rosé are produced annually around the globe (one hectolitre produces more than 130 bottles of wine).

Rosé is not a complicated wine to make or drink and apart from being a lightly-coloured wine, it should also be crisp in texture and have an obvious fruity quality. Knowing a little about the two main ways Rosé is produced and the various styles within the category is standard learning for all staff serving or selling this style of wine.

Wineries that specifically produce red wine, such as Cabernet Sauvignon/Franc, Pinot Noir or Merlot have the option to manipulate the ‘Must’ (unfermented grape juice) to make a darker wine. This is achieved through a deliberate change in the juice-to-skin ratio. By removing a measure of the juice away from the skins at the beginning of the fermentation cycle, this increases the skin-to-juice volume, allowing winemakers to produce a darker-coloured wine. This process is called Saignée - a French term meaning ‘bleed’. The juice that is ‘bled’ away is used to make

FMCG BUSINESS: THE SHOUT NOVEMBER 2017

Rosé as it receives a minimal amount of skin contact - usually 12 to 24 hours - giving the finished wine a light rose, apricot/orange/salmon or pink appearance. The longer the skin contact, the more skin tannins and texture the wine can have. This juice is then fermented as a white wine, usually in stainless steel at lower temperatures keeping the wine fruity and crisp.

Staff can learn how sweet or dry a finished Rosé actually is by reading the back label or noting the alcohol – under 12.5% ABV and the wine is likely to have some sweetness; over 12.5% ABV will be a little drier. The trend currently is towards drier wine with more fruit concentration.

The second and perhaps more common method of making a Rosé is when the intended outcome is a Rosé wine, no Saignée needed. One hundred per cent of harvested fruit is used - the juice is removed from the skins after a 12 to 24 hour period and fermented as a white wine.

Some producers are experimenting with natural fermentations, higher ferment temperatures and use of older oak adding complexity and texture. The onion skin or slightly peachyorange-looking wines may have been made with greater exposure to oxygen for this result and these shades of Rosé are currently the popular purchases.

[ tasting notes ]

1

Q WAITAKI VALLEY ROSÉ 2017 Gentle rose and salmon hues; Pinot Noir based. Aromas and flavours of Pinot Noir with red cherry and crisp red apple at first, minerality emerges next then a light rose and fine lees layer kicks in. Fine tannins and elevated acidity. A lovely wine. Drink now and through 2020.

Points 94 RRP $35.00 Distributor: Q Wine Phone: (021) 349 400 www.qwine.co.nz

2

ASKERNE HAWKE’S BAY ROSÉ 2017 Auckland rose and salmon core colour.

Pinot Noir, Syrah and Cabernet Franc based with aromas and flavours of ripe cherry and apricot, red apple skin and black currant leaf.

Bright, crisp and refreshingly dry with juicy light red fruit flavours, a hint of tannin, dried herb and loads of acidity. Best drinking from now and through 2019.

Points 92 RRP $20.00 Distributor: CoPilot Phone: (09) 412 9137 www.askerne.co.nz

3

JOHANNESHOF CELLARS MAYBERN SINGLE VINEYARD MARLBOROUGH ROSÉ 2016 Dark salmon oil and apricot hues. Pinot Noir based with aromas and flavours of strawberry pie, saffron and jam; quite floral with fermented rose and cold tea. Generous, juicy and fleshy textures with a little residual

sweetness to counter balance some warming alcohol (done well). Some very fine tannins and acidity to match. Balanced and well made. Drink now and through 2019.

Points 92 RRP $25.00 Distributor: CoPilot Phone: (03) 573 7035 www.johanneshof.co.nz

4

WOOING TREE CENTRAL OTAGO ROSÉ 2017 Pinot Noir based, light pink rose to translucent salmon core colour with aromas and flavours of Pinot Noir, with light red fruits of cherry and red apple skin, some raspberry and strawberry tones then a stony mineral note. Lovely texture and freshness with a whisper of tannins and loads of refreshing acidity; lots to like and savour. Best drinking from now and through 2019.

Points 91 RRP $27.00 Distributor: Wooing Tree Phone: (03) 445 4142 www.wooingtree.co.nz

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ASTROLABE ‘BEACON HILL VINEYARD’ MARLBOROUGH ROSÉ 2017 Pinot Noir based with a light rose and pink hue appearance. Aromas and flavours of red cherry, new strawberry, roses, spice and an exotic edginess that is alluring and playful.

Plenty of crispness, finishing dry, balanced and well made. A great aperitif offering and well suited to food. Drink now and through 2019.

Points 91 RRP $23.00 Distributor: Astrolabe Phone: (03) 577 6794 www.astrolabewines.co.nz

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BLACK BARN HAWKE’S BAY ROSÉ 2017 Mid-salmon and apricot core hues with aromas and flavours of plum, cherry and peach; a light dry stone mineral note and gentle fruit spice moments. Loads of texture on the palate with a light fine tannin layer accentuated by firm and refreshing acidity, lengthy finish. Well suited to food. Drink now and through 2019.

Points 91 RRP $23.00 Distributor: Negociants Phone: (06) 877 7985 www.blackbarn.com

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DURVILLEA MARLBOROUGH ROSÉ 2017 Light translucent salmon core colour with aromas and flavours of mostly Pinot Noir – like fruits with crushed strawberry and red apple skin. A light and refreshing rose petal moment adds charm and elegance. Dry finish with lingering light red fruit flavours and a lick of minerality. Best drinking from now and through 2019.

Points 90 RRP $15.00 Distributor: Astrolabe Phone: (03) 577 6794 www.astrolabewines.co.nz

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[ wine ]

DON’T JUDGE A ROSÉ BY ITS COLOUR It’s Rosé season! But this delicious drop is much more than just ‘pink wine’.

Sip NZ’s Caro Jensen and Emily Camblin break down the various shades of Rosé - from pale pink to nearly red – and the grapes used in each varietal.

WITH A record number of New Zealand Rosé wines now on offer, including a wide variety of colours, varietals and styles, finding a Rosé that’s right for you can involve a lot of trial and error.

When choosing a Rosé, the colour can be very deceptive and it’s easy to assume that a deeper shade Rosé means that the wine will be sweet, when it may actually be dry and full of complex berry flavours. Bone-dry and super-sweet Rosé wines come in any shade of pink, including delicate shades of blush, pale pink and salmon, through to candy pink and dark berry shades.

But in saying that, a Rosé’s colour can give you an idea on how it was made and how it will taste. Most likely, lighter Rosé wines are fresh and crisp, darker Rosés usually have more fruit and body.

Also, there are a myriad of varieties used for Rosé. Not tied down to one variety, you can find Pinot Noir, Merlot, Tempranillo and even Sauvignon Blanc and Pinot Gris - almost every wine grape is now being used to make the favourite pink drink. The winemaker sets the tone with style and production methods and ultimately the taste and colour.

So, let’s have a look at how the five most popular Rosé colours are created here in New Zealand.

Popular Pinot Noir Rosé By far, the most Rosé wines in New Zealand are made from Pinot Noir. This grape variety flourishes in many of our different growing 14

regions and is perfect for Rosé. It has seen impressive growth in the last five years, so it’s no surprise that Pinot Noir Rosé is on the rise with the majority coming from Marlborough, Martinborough, Central Otago and the Wairarapa.

Pinot Noir Rosé offers many different shades of pink - from blush to salmon to dark pink. It’s known for its red fruit flavours, including strawberries, raspberries and cherries, while maintaining elegance and bright acidity.

Hearty Syrah Rosé With 70% of Syrah grown in Hawke’s Bay, it’s no surprise that most Syrah Rosé comes from New Zealand’s oldest winegrowing region as well.

It’s probably one of the easiest to pick due to its berry red colour, which indicates a hearty and bold Rosé.

In addition to strength, Syrah Rosé is full of lip-smacking purple fruit, including plums, cherries, blueberries with hints of spice.

Spicy Tempranillo Rosé While there are only a handful of Tempranillo producers dotted around New Zealand, this is a Rosé you have to try. Found especially in warmer areas, such as the Hawke’s Bay, Gisborne and Waiheke Island, there is only a mere 20ha being planted with this Spanish red variety.

Tempranillo Rosé comes in a pale pink and sometimes even salmon-coloured shade

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but it’s the spice that makes this Rosé stand out from the crowd, with its hallmark herbaceous notes of green peppercorn paired with juicy red fruit flavours.

Luscious Pinot Gris Rosé While Pinot Gris is the third most popular variety in New Zealand, there are surprisingly very few Pinot Gris Rosé wines made here.

The pale purple Pinot Gris skins create a pale dusky pink Rosé and its luscious strawberry and cream flavours are often complemented by perfumed dried rose petals and plum nuances.

Rosé blends The beauty of Rosé is that it has so many different personalities. Winemakers have full reign to create a pink masterpiece and it allows them to mix and match varieties to create complex flavour profiles and a colour to suit their customers.

The main varieties used in Rosé blends in New Zealand are Merlot, Malbec, Cabernet Sauvignon, Cabernet Franc and can also be blended in combination with white varieties like Sauvignon Blanc and Pinot Gris.

Sweetness can vary as well, from sweet deliciousness to lean dry rose petals. We encourage you to try many of them out to see what your taste buds prefer.

To find out which New Zealand Rosé is right for you, take the Sip NZ Rosé test at www.sipnzwine.com/rose-test

ON THE FIRST DAY OF CHRISTMAS… Make the Yuletide season very merry with these amazing gift ideas for the 12 days of Christmas.

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ARIKI ULTRA-PREMIUM GIN 700ML, RRP $95.99 There’s a Pacific heart to this New Zealand-made UltraPremium Gin. Cook Island vanilla and Tongan coconut featuring alongside the essence of native Manuka flower and other classic gin botanicals. Ariki Gin is delicately floral and citrusy on the nose, with a full-bodied, warming flavour and a rich, smooth finish.

Presented in Ariki’s unique premium gift tube, this makes a Christmas gift that is befitting of the chiefly title Ariki!

Distributed by Beverage Brothers Ltd: info@ beveragebrothers.co.nz, orders@beveragebrothers. co.nz, (03) 390 1377

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MISSION ESTATE HAWKE’S BAY ROSÉ 2017, RRP $16.00 With Christmas just around the corner, this Rosé - with its 16

strawberry and floral aromas - is ideal to be shared over a fruit platter with family and friends on a warm, balmy evening. A unique and interesting blend of Malbec, Syrah, Merlot and Cabernet Franc went into this wine to give a complex bouquet and attractive pale pink hue. www.missionestate.co.nz, info@missionestate.co.nz

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AKARUA CENTRAL OTAGO BRUT AND ROSÉ BRUT NV, RRP $34-37 Akarua’s sparkling non-vintage Brut and Rosé Brut are the perfect wines to see you through the season’s festivities. Presented beautifully in limited edition gift boxes that tell the story of their unique place in Central Otago, they’re the perfect gift for sparkling wine lovers. www.akarua.com, cellardoor@akarua.com

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ALLAN SCOTT GREEN HOPPED GOOSEBERRY BOMB, RRP $8.99 For the beach BBQ type of Christmas celebrations, the Green Hopped Gooseberry Bomb from Allan Scott Family Winemakers is the perfect drink.

Dubbed ‘craft wine in a can’, it’s a marriage of quality 2016 Marlborough Sauvignon Blanc and fresh 2016 Nelson ‘Sauvin’ hops and is the ultimate gift for the person who has tried everything! www.allanscott.com

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BLUE NUN 24 K GOLD EDITION, RRP $15.99 When someone says they want something gold and sparkly for Christmas, this is the perfect choice (and much more affordable than jewellery!). This light and delicious sparkling wine contains fine pieces of 24-carat

gold leaf and is a gorgeous addition to a Christmas stocking or dinner table.

Distributed by Q Liquid Liquor: www.qll.co.nz, ask@qll.co.nz, (09) 636 7730

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JULES TAYLOR’S ‘ON THE QUIET’ COLLECTION, RRP $32.99-42.99 Jules Taylor’s ‘On The Quiet’ collection has already made waves due to its innovative and seductive bottles (not to mention the divine wine). But this Christmas, Jules Taylor is raising the bar and offering her limited OTQ collection in elegant individual gift boxes with eyecatching bespoke illustration.

Stocks are very limited and conditions apply.

Available through Hancocks: www.hancocks.co.nz, sales@ hancocks.co.nz, (09) 361 8480

[ gift guide ]

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PICKERING’S GIN BAUBLES, RRP $59.99 All summer long, Pickering’s have been out picking Gin Baubles.

Now they have ripened into the plumpest, most colourful gin-filled Christmas decorations you can imagine! Last year’s crop sold out in 82 seconds in the U.K., so don’t delay in getting your hands on a pack when available in December.

Each pack contains six different coloured plastic baubles and each bauble is filled with 50ml of Pickering’s Gin. Distributed by EuroVintage: www.eurovintage.co.nz, info@eurovintage.co.nz, (09) 588 4262

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NO.1 FAMILY ESTATE ROSÉ NV, RRP $45.00 This exceptional sparkling Rosé from No.1 Family Estate celebrates the superb climate of Marlborough. Delicate salmon

pink with a mass of tiny bubbles, the wine offers a balance of cherry and almond hints and crushed strawberry flavours on the palate. A stunning sparkling wine from 12th generation Champenois Daniel Le Brun and an elegant gift this Christmas. www.no1familyestate.co.nz, (03) 572 9876

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AKARUA CENTRAL OTAGO PINOT NOIR 2016, RRP $43.00 For those who prefer a ruby red with their roast this December, the Akarua Pinot Noir 2016 is the ideal gift for any Pinot Noir devotee. Presented in beautiful bespoke gift boxes, these won’t be hanging around for long. www.akarua.com, cellardoor@akarua.com

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ZEFFER CIDER MIXED 4-PACK, RRP $14.99

This leading craft cider producer uses freshly crushed Hawke’s Bay apples for their delicious range of cider. Zeffer’s Mixed 4-Pack is a superb gift for any cider lover this Christmas. It contains four ciders from their highly-awarded range, including Crisp Apple, Red Apple, Hopped Cider and the recent Brewers Guild Champion, Apple Crumble Cider. www.zeffer.co.nz, info@zeffer.co.nz

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SAWMILL XPA 6-PACK, RRP $21.99 It’s not often you see a 6-Pack that you don’t want to open but the new XPA 6-Pack from Matakana brewers Sawmill features hand-painted designs from the talented Cam Hooper.

A beer originally brewed in collaboration with I Love Ugly, XPA is extra-pale in colour with a light malt backbone, stonefruit

aroma and lively hop character.

Beer lovers will thank you for this gift! www.sawmillbrewery.co.nz, brewer@sawmillbrewery. co.nz

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BLACK BARN: PORTRAIT OF A PLACE, RRP $85.00 This impressive book tells the story of Hawke’s Bay’s Black Barn – the unique landmark that combines wine, food and design in luxury surroundings. Lavishly photographed by Brian Culy, with text and poetry contributed

by Gregory O’Brien and Jenny Bornholdt, and recipes from the Black Barn Bistro menu, it’s the next best thing to being there yourself. www.penguin.co.nz, information@ penguinrandomhouse.com.au

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