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Month 2018 November 2018 – Volume – Volume 5 – No 5 – XNo 10
P L U S ! SUSTAINABILITY MADE IN NZ n E V E N T S& AWARDS n CATEG R Y IPRODUCTS NSIGHTS n PLUS! n EVENTS nONEW N NE EW W Z ZE EA A LL A AN ND D ’’ S S LL A AR RG GE ES ST T FF M MC CG G A AU UD D II E EN NC CE E
N E W S
contents
November 2018
Up Front
34
4
Editor’s note
6
Industry news
34 NZ’s Top Sausages Winners in the 2018 Devro Great New Zealand Sausage Competition
8 What’s Hot New products in store
Events Calendar
35 Social Sphere Industry members spotted out and about
Category Insights 14
Dairy news
The Shout
16
Tasty snacks
3
Editor’s note
Regulars
4
Industry news and insights
10 Gear New technology for work, rest and play
6 Chardonnay shines at 2018 New World Wine Awards The classic but often polarising varietal has staged a comeback
6
12 Innovation Lew Bentley’s notes from the retail frontline
7 Q&A - 8 Wired Brewing takes title at the 2018 NZ Food Awards
18 Feature Shoppers choose sustainability
8
The 12 days of Kiwi Christmas
The Shout NZ’s Christmas gift guide
24 Cover story Trade Aid chocolate redesign hits the mark
11 Coming up Rosés Tasting notes from Cameron Douglas MS 14 Understanding tasting notes Cameron Douglas shares the meaning behind popular tasting note terms
25 Best in season Fresh produce
Good Business 26
31
Industry news
27 FGC Workplace Wellness
16
10 beers to try before you die Kiwi picks from beer writer Neil Miller
28 Legal advice New category of leave entitlement
Events 30
NZ Food Awards Winners Revealed
31 Big milestone for Coca Cola Christmas in the Park 32 Tasty Treats For All Highlights from the Chocolate & Coffee Show in Auckland
33
See new products and the latest gear in this issue.
FMCG BUSINESS - NOVEMBER 2018
3
[ editorial ]
Towards a sustainable future
S
ustainability is a serious issue. To survive the next 50 years, humans will need to produce more food than we’ve ever had to in the past. With more mouths to feed and less land to farm, how can we possibly meet this agricultural challenge? Could healthy organic soil be the best fix for our food system? Will animal products of the future be produced from cells in a lab? Do we need to re-think packaging, and the way we shop? We don’t have all the answers yet, but we talked to several FMCG companies to find out more about their unique sustainability journey on pg 18-23. On the brighter side, summer is finally on its way and we hope it will bring us a cornucopia of fresh local produce. Find out what’s best in season on pg 25. Our most innovative food and beverage producers were acknowledged at the recent NZ Food Awards, powered by Massey University. FMCG Business and The Shout were privileged to be the event’s media partners and we celebrated with the finalists and Award winners at Auckland’s SkyCity in style. You can see some of the highlights on pg 3031, including the Supreme Award winner and the Artisan Award winner - a spectacular marinated cheese from the Clevedon Buffalo Co. Did you know that New Zealanders consume an average of 8.2 kg cheese per person annually, while Australians enjoy 14.7 kg per person? That may sound like a lot, but both countries still lag far behind the global leader, Denmark, with an average consumption of 28.1 kg cheese per person in 2016. Find out what’s new and driving sales in cheese and dairy products, in our category insights feature on pg 14-15. Please contact our friendly team to share your product launches and company news - we’re here to help! You can also join our conversations on Facebook, Twitter and Instagram, and subscribe to our weekly e-news via www.fmcgbusiness.co.nz. Talk soon,
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
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
Month 2018 November 2018 – Volume – Volume 5 – No 5 – XNo 10
N E W S
ON THE COVER Find out all about the recent rebrand and packaging redesign for Trade Aid's chocolate range on pg 24.
P L U S ! SUSTAINABILITY MADE IN NZ n E V E N T S& AWARDS n CATEG R Y IPRODUCTS NSIGHTS n PLUS! n EVENTS nONEW NE EW W Z ZE EA A LL A AN ND D ’’ S S LL A AR RG GE ES ST T FF M MC CG G A AU UD D II E EN NC CE E N
FMCG BUSINESS IS PROUDLY ASSOCIATED WITH
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FMCG BUSINESS - NOVEMBER 2018
SUBSCRIPTION ENQUIRIES Eclypse Lee elee@intermedianz.co.nz
DISCLAIMER This publication is published by The Intermedia Group Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by New Zealand and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication. Copyright © 2018 - The Intermedia Group Ltd
Introducing Five Tastes Stir Fry & Curry Shots
Convenience Through Portion Control
No Mess, No Waste
Authentic Asian Flavour
Made with traditional recipes
Clean, Simple ingredients
No Added MSG No Artificial Colours, Flavours or Preservatives
Meal Variety
7 flavour options
DRIVE CATEGORY GROWTH • Asian Foods* category valued at $52M, and growing at 7.9%** • Stir Fry is a key driver of growth, at 14.9%** • Most products have a low $/unit, under $3. Opportunity to drive growth through genuine category innovation *Total Asian Foods Includes Indian Pastes **IRI Express report Qtr to 04/02/18
Contact your Simplot Territory Manager for sales enquiries AUCKLAND & NORTHLAND:
CHRISTCHURCH:
BAY OF PLENTY:
DUNEDIN:
Daniel Hunt / 021 477 018 / Daniel.Hunt@simplot.com Joe Pouaka / 021 477 011 / Joe.Pouaka@simplot.com
LOWER NORTH ISLAND:
Kevin Thomson / 021 477 004 / Kevin.Thomson@simplot.com
Justine Gardiner / 021 477 013 / Justine.Gardiner@simplot.com Sharon Mitchell / 021 442 835 / Sharon.Mitchell@simplot.com
[ news ]
Who bought all the pies? Walter & Wild has entered into a conditional purchase of the assets of I Love Limited, trading as I Love Food Co. I Love Food Co.’s brands include I Love Pies and I Love Baking, which are stocked in supermarkets across New Zealand and exported to Asia and the Pacific. Walter & Wild CEO, Harry Hart says: “This acquisition is about much more than a portfolio of delicious pies and cookies made from real ingredients. It’s also about infusing I Love Food Co’s authenticity, innovation and deep connection to the consumer into Walter & Wild’s DNA. That’s something to be incredibly excited about.” I Love Limited co-founders Maree Glading and Jessie Stanley will be taking up new roles at Walter & Wild. “Jessie and Maree’s success speaks for itself – they are two highly talented individuals. It’s a privilege to welcome them to the Walter & Wild family,” says Hart. Glading says that Walter & Wild is a dynamic company with a broad FMCG portfolio and that they are looking forward to being part of the team. “We see an enormous potential for the ‘I Love’ brand in our existing product categories and across the broader Walter and Wild portfolio.” Stanley says that since launching the I Love Pies brand ten years ago at the Clevedon Farmer’s Market, the company has gone on to be stocked in supermarkets across New Zealand and exported further afield. Walter & Wild is a private company owned by Graeme and Harry Hart. Walter and Wild’s brands include Alfa One, Aunt Betty’s, Greggs, Hansells, Hubbards, Thriftee, Teza and Vitafresh.
I Love Limited co-founders Maree Glading and Jessie Stanley
Lion Dairy & Drinks for sale Lion is selling its Lion Dairy & Drinks (LDD) business. Lion CEO Stuart Irvine said: “Following careful consideration, we believe a sale of LDD is the best option to set both Lion and LDD up with the capital and resources needed to grow into the future. “Following the turnaround program, LDD has been transformed and now has a sound platform for future growth. It’s clear from the further work done in recent weeks that LDD’s strategy to more fully leverage growing consumer wellness trends will require new capabilities and capital investment. The sale process will focus on finding the right owner to take LDD forward and unlock its full potential.” Kirin Holdings said that it was undertaking a strategic review of Lion. The remaining Lion business has a number of avenues for growth available and the decision to sell the drinks part of the business will provide the capital needed to accelerate investment behind these.
Lion has built up a portfolio of premium, crafted non-alcohol beverages alongside its core beer brands and the company says its recent investments in hot beverages like Schibello coffee in Australia and Good Patron in NZ are showing promising early signs. Lion will continue to explore opportunities in growing high margin categories in both alcohol and non-alcohol, with a view to nurturing and growing other craft beverage brands. Lion said that any sale of LDD will not impact Lion’s alcohol businesses in Australia and New Zealand.
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FMCG BUSINESS - NOVEMBER 2018
o t e y b d Goo s t e n n u p c i t s a l p
Remove window from cardboard and recycle separately. For more information on how to recycle please visit our website. BEEKIST.CO.NZ
NEW ZEALAND GROWN BEEKIST ® and T&G are registered trade marks of T&G Global Limited
“JOIN US ON OUR SUSTAINABILITY JOURNEY”
NEW Hansells Chef’s Kitchen Desserts Hansells Chef’s Kitchen have conjured up two new premium desserts to add a little decadence to the frozen category. Made using the finest quality ingredients and frozen to ensure no need for preservatives. Choose from the Belgian Chocolate Fondant, made with 34% premium Belgian dark chocolate or the Ginger Caramel Brownie with a toasted coconut crumb base. www.hansellschefskitchen.com
New Tuffy LongRoll 50% More
Mother Earth Peanut Butter Bright new look, same delicious peanut butter. Made the natural way – freshly roasted peanuts are ground to a smooth or crunchy consistency and a touch of salt is added. We use high oleic peanuts - the ones with good fats. For variety try our LSA Peanut Butter and Chia Seed Peanut Butter! www.motherearth.co.nz
Tuffy LongRoll 4s are equivalent to standard 6-packs with less packaging and a more efficient footprint. The format leverages large pack and long roll growth to increase retailer revenue. Tuffy is made by Cottonsoft in Auckland and Dunedin, is a foundation brand supporting soft plastics recycling, plus is ECNZ certified, joining 50 other countries celebrating World Ecolabel Day on October 25th. www.cottonsoft.co.nz/ourbrands/tuffy @TuffyTime 0508 26 88 66
Handmade Gingerbread kids Artisan Cookies Molly Woppy baked up a plan to create NZ’s best tasting gingerbread recipe, using the best quality ingredients including free range eggs and NZ butter. But what makes this product so special are the buttons which are 100% natural! No nasties, no artificial colours, no artificial flavours, no palm oil and no preservatives – a premium everyday cookie for children. www.mollywoppy.co.nz sales@mollywoppy.co.nz Phone: 09 828 6095 8
FMCG BUSINESS - NOVEMBER 2018
Ready, shredy, serve The new Beak & Sons slow cooked ‘readyto-pull’ meats are inspired by authentic Southern American flavours, meat cuts and cooking techniques. Available in pork and beef varieties: • Ready to Pull Pork in BBQ Apple Sauce • Ready to Pull Louisiana Beef Brisket Super convenient & easy to prepare – already slow cooked for convenience, they take less than 20mins to heat, shred & serve. Available from the butchery chiller. Contact your local Alliance Marketing representative.
[ news ]
New CEO for Nestlé Zone A.O.A.
Plant-based business grows
Wan Ling Martello, CEO of Zone Asia, Oceania and Sub-Saharan Africa, plans to leave Nestlé at the end of the year and Chris Johnson will be taking her place. Martello joined Nestle as Chief Financial Officer in 2011 and became Chris Johnson CEO of Zone A.O.A. in 2015. The zone, which encompasses 95 countries, then became the most profitable and fastest growing business within Nestle. The Board of Directors has appointed Chris Johnson, currently Head of Group Human Resources & Business Services and member of the Group Executive Board to succeed Martello as CEO of Zone AOA, effective January 1, 2019. During his highly successful 35-year career with the company, Johnson has held key leadership roles in markets, businesses and global functions, with extensive experience in Asia. He became Market Head in Japan in 2007, and was appointed as Head of Zone Americas in January 2011. Johnson led Nestlé Business Excellence from 2014 onwards and has been Head of Group Human Resources & Business Services since August 2018.
French food group Danone has announced plans to triple the size of its plant-based business as it continues to focus on healthy eating trends. "The goal is to triple our plant-based business to €5 billion by 2025 from €1.7 billion in 2018," said Francisco Camacho, Executive Vice President for Danone's 'Essential Dairy and Plant Based' unit at an investors' briefing. Danone also bought U.S. organic food producer WhiteWave in a US$12.5 billion deal last year, to boost growth and bring the company more into line with current trends for healthier eating. Meanwhile, British supermarket chain Waitrose has found that sales of vegan and vegetarian products increased by a whopping 85% year-on-year and has announced it will launch its own private brand of vegan and vegetarian foods.
Disrupt your category. Re-package. To make an impact with packaging, Hubbards use Onfire. If you’re looking for hot new design ideas, call Sammo Allan on 09 480 2036. www.weareonfire.co.nz
Branding & Packaging
FMCG BUSINESS - NOVEMBER 2018 202833 Onfire Hubbards FMCG Advert.indd 1
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18/10/18 11:55 AM
[ gear ]
Oppo AX5
Pat Pilcher’s monthly round up of all the tech worth knowing about, for work, rest and play.
Offering a lot of bang for an affordable amount of bucks, Oppo’s Ax5 is crafted out of glass and alloy sporting an upmarket design. Its large HD screen is a joy to use, and 64GB of storage can hold plenty of media. Shutterbugs will also like that its dual cameras take excellent photos while the battery lasts an entire day. Not bad for just $399 (RRP). https://www.oppo.com/nz/ smartphone-ax5/
Logitech G512 Carbon Keyboard Designed for serious gamers, the G512 carbon keyboard features mechanical switches that offer solid tactile feedback when a key gets pressed. Customisable RGB colour backlighting lets you assign colours to individual keys while bundled software lets you assign macros for speedy in game combo moves. RRP $155 https://www.logitechg.com/en-nz/products/gamingkeyboards/g512-mechanical-gaming-keyboard.html
Amazon Echo Show Amazon’s new smart speaker range is finally here and it includes the Echo Show, which comes with a colour touch screen. Being able to see timers, get recipes, catch the evening news, check who is at the door - all with a voice command - feels like magic and best of all, it works seamlessly. RRP $399 https://www.amazon.com/All-new-Echo-Show-2nd-Gen/dp/ B077SXWSRP
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FMCG BUSINESS - NOVEMBER 2018
[ gear ]
HP Envy 360 Could HP’s Envy 360 be the perfect travel companion? An aluminium chassis makes it light yet durable, while a decent backlit keyboard makes it a serious productivity tool. Add in an AMD Ryzen CPU and Radeon graphics and it’s up for some solid gaming action too. Its display can flip around to convert it into a tablet for tasks such as drawing or watching movies, making it ideal for use on a plane. RRP $1,803 http://www8.hp.com/nz/en/campaigns/envyx360/ overview.html?dclid=COLkquzD_90CFYqelgodMxwHNw
D-Link DCS 8525 Camera Keeping an eye on the kids (and or pets) while you’re out just got even easier thanks to D-Link's DCS 8525 camera. Its video footage can be viewed anywhere there’s cellular reception using a smartphone and the camera can be remotely panned and tilted so you can check out the entire room. A built-in speaker and microphone also allows it to act as an intercom. RRP $250 http://us.dlink.com/products/connect/full-hd-pan-tiltwi-fi-camera-dcs8525lh/
Logitech G560 Speaker Big screens and improved graphics might make PC gaming more immersive, but Logitech are taking things a step further with the G560 speaker. It packs a sub-woofer for rumbling bass and its two satellite speakers can project coloured light to match on-screen action. It sounds odd, but in use, it adds an extra layer of ‘being there’ to gaming. RRP $279 https://www.logitechg. com/en-nz/products/ gaming-audio/g560-rgbgaming-speakers.html
FMCG BUSINESS - NOVEMBER 2018
11
I’D LIKE SAME, SAME, DIFFERENT PLEASE Notes from the retail front line
F Lew Bentley Head of Strategy at Energi lew.bentley@energi.co.nz
or most of us the supermarket is a natural part of everyday life. Sure, there is a minority who buy through modern alternatives like subscriptions services, or click and collect, or shop online with a home delivery; but most of us still make regular trips to the supermarket for our shopping. Our relationship with our supermarket is like other long-term relationships in life. We like things to be steady and reliable on one hand, but sometimes we want things to be a bit different and exciting. The contrast is important. Being too predictable breeds boredom. Too much change and variety creates confusion and anxiety that is hard to trust. Most people tend to use a very narrow range of the same few supermarkets. We value what is close and convenient to where we live, or on a common route we take. The sense of permanence – that the local supermarket is there and open - is psychologically comforting. It is interesting to see what happens
10 INNOVATIONS Looking overseas, here are 10 examples of innovations that supermarkets have introduced:
• Sainsbury’s (UK) - They deliver personalized messages and customized loyalty scheme offers delivered to shopper’s mobile phones via beacons while in store. This resulted in a 7% sales lift in the test stores. • Intermarché (France) - Created their own brand yoghurt multipack with each container having decreasing amounts of sugar to help shoppers wean themselves off high sugar yoghurt. A 44% sales increase for product users was reported. • Monoprix (Tunisia) - Created an augmented reality Monoprix Smiles app to enhance the in-store experience 12
FMCG BUSINESS - NOVEMBER 2018
when this permanence is placed in jeopardy even for a day around public holidays. People stock up in advance with enormous trolleys full of essentials as if a nuclear winter is about to set in. We also value what is familiar and easy to shop. There is nothing worse than getting lost navigating the unfamiliar aisles of a foreign supermarket. It takes a lot longer to shop, not being able to find what you want creates stress, and there is an irritation if your
of millennial shoppers. It brings up surprise icons on screen and rewards shoppers with spot prizes. • Bou Khalil (Lebanon) - Created an alternative ‘Good Notes’ currency that shoppers can buy as a way of donating to support Syrian refugee charities. This generated 25 million Lebanese pounds in Good Notes. • METRO (Germany) - Have launched an in-store farm concept. They grow herbs and produce using a hydroponic system. • Nation’s Experience (Canada) An all-in-one grocery store, dining destination and virtual reality entertainment centre. • Amazon Fresh Pickup (USA) - Have created a drive-thru grocery store for online orders. They’ll be ready within
Whole Foods (USA)
15 minutes from when the order is placed. • Whole Foods (USA) - Have introduced DIY fresh juices prepared by the shopper in store. It uses a selection of pre-prepared fruit and vegetable packs to choose from. • Whole Foods (USA) - Their Bryant Park store has introduced a ‘produce butcher’ who does all the chopping, slicing, dicing and mincing of vegetables and proteins for the shopper in-store. • Meny (Norway) - They have brought story-telling into the store in the form of interactive kiosks and posters in which experts provide information about quality guides, provenance, food preparation and other information to shoppers.
[ feature ] favourites are not available and you are forced into substitution. There is a benefit in knowing where everything is amongst the thousands of items on shelf. That familiarity also helps us spot the contrast of ‘new’. When we know the usual lie of the land we are better prepared to see new products, or promotions, or innovations that can spice up our shopping trip, or give us something new to take home. So then, supermarket shoppers are creatures of habit that enjoy a splash of new. By nature, ‘New’ can take different forms. In New Zealand we have seen Little Shops, Little Gardens, virtual Easter egg hunts, and giveaway plastic containers. On most trips there is something tasty and new to sample. There are always new prices, to the point that we have been trained to see promotional prices as the norm in many categories. There are also usually bold new product displays, and bunting that announces that Christmas is on its way. So when you next visit your local supermarket, consider what are they providing for you. Is it same, same with, or without the different?
Nation’s Experience in Canada is a grocery store, dining destination and virtual reality entertainment centre.
METRO in Germany grow herbs and produce in store, using a hydroponic system.
new
Introducing want to try something irresistible?
The irresistible NEW caramel chew filled with white chocolate from the Mentos CHOCO range NPD drives category growth with 35% of shoppers looking for “new” at least monthly*
yum, i’m filled with white chocolate
Choco launch provided 16% incremental growth to Mentos** Mentos Choco is a significant basket builder - the average shopper purchases 2+ Mentos Choco Rolls per occasion*** Source: * Shopperpedia Confectionery Deep Dive 2015 ** IRi MarketEdge MAT Data to 21/05/17 *** Nielsen Homescan – MAT 21/01/18
Contact your DKSH New Zealand Limited representative for more information.
DAIRY NEWS W
e are becoming more adventurous with our cheese taste, according to new data which was released to coincide with New Zealand Cheese Month in October. IRI data to 15/07/2018 showed specialty cheese is driving growth across the total cheese market, with +6.9% volume (KG) growth over the previous 12 months. Speciality cheese sales represent 17.6% of total cheese value sales – which represents share gains of 2.1% since 26/07/2015. “Clevedon Buffalo Company’s Marinated Buffalo Cheese for example, won Gold and Supreme Champion at the 2018 Outstanding NZ Food Producers Awards and is a unique, well balanced specialty cheese with a creamy, soft texture,” says FMCG Business Head of Content Tamara Rubanowski (one of the judges at the Awards). “This particular cheese also received the Cuisine Artisan 14
FMCG BUSINESS - NOVEMBER 2018
Award at the recent NZ Food Awards.” New Zealand’s top 10 specialty cheeses by volume of sales are: • Feta (plain) • Camembert • Brie • Parmesan • Blue Vein • Haloumi • Blue Cheese (all blue cheese not named Blue Vein) • Flavoured Feta • Gouda • Havarti. The fastest growing NZ-made specialty cheeses are: • Haloumi • Cheddar • Mozzarella • Gruyere. Each October the New Zealand Specialist Cheesemakers Association (NZSCA) celebrates the hard work
WHAT’S NEW * The Collective is introducing new limited edition yoghurt flavours designed by Chefs, such as Josh Emmet’s Raspberry & Rose Petal creation. * Lewis Road Creamery have recently launched a new spreadable butter, as well as Gold Top™, an organic, fresh white Jersey milk containing A2 ß-Casein protein.
[ category insights ] and dedication of the country’s cheesemakers. Association Chair Neil Willman says many artisan cheesemakers milk animals most of the year to make delicious cheese for us to enjoy. He says it’s wonderful to see the growth in sales of NZmade cheese. Willman says Kiwis lag behind other similar cheese producing countries when it comes to per capita consumption. New Zealanders consume an average of 8.2 kg cheese per person annually, compared with Australians who enjoy 14.7 kg per person - both of which lag far behind the global leader, Denmark, with an average consumption of 28.1 kg cheese per person in 2016. Meanwhile, New Zealand’s Dairy exports are forecast to rise 2.1% to $17 billion for the year ending June 2019, according to MPI.
Castello expands range Cheese brand Castello® is growing at 17% in dollars, which is twice as fast as the NZ Specialty Cheese Category growing at only 8% in dollars (IRI Spec Cheese MAT 9/09/2018). General Manager Ron Curteis explains: “Building on the popularity of its top selling Creamy Blue and Double Cream Brie, Castello® continues to innovate and enlarge its mainstream cheese portfolio while at the same time entering new categories. “Number One in the Blue Mould Category, Castello® introduces Marquis, an albino blue mould with a unique orange rind and milky, buttery taste. Marquis is a truly special cheese with its distinctive taste and intense piquant flavour. As it matures, the taste and flavour of the orange smear become slightly sharper, while the cheese itself gains more character. “Adding to its premium range and in response to the growing chilli trend, Double Cream Chilli is a white mould cheese and a delicious fusion of mild and buttery Castello Creamy Brie with spicy red jalapeno flakes.”
Curteis adds: “In the Fresh Category Castello introduces two new Fetta Cheeses: a Greek-style Fetta in brine comes in convenient ready to use cubes in a unique no mess drainer basket; also Fetta marinated in oil with Garlic & Herbs comes in a handy 100g snack size pack and is ideal for platters, salads, pizzas, baked dishes and in lunch boxes.” Castello also enters the Yellow Category with its authentic Creamy Havarti. Originating from Denmark, Havarti is a soft and creamy cheese with a mild aromatic and delicate tang, made with 100% natural ingredients. With summer just around the corner, it’s the perfect time to sample these exciting new cheese flavours. For more information contact the Customer Services Team at NZCustService@ hutchinsons.co.nz or phone 0800 555 258.
NEW ZEALANDERS CONSUME AN AVERAGE OF 8.2 KG CHEESE PER PERSON ANNUALLY.”
Total Supermarkets - MAT to 07/10/2018 Source: Nielsen Scantrack Val Sales
Val % Chg YA
Yoghurt and Dairy Food
257,599,474
4.0%
Yoghurt
245,263,667
4.8%
Dairy food
12,335,807
-9.5%
Fresh Milk Cream
486,409,398
2.4%
Fresh Milk
428,147,328
1.9%
Fresh Cream
58,262,069
6.3%
Total Cheese Excluding Cultured
445,512,919
4.7%
Natural Block
178,585,926
0.7%
Specialty Cheese
126,978,822
9.9%
Grated
48,745,855
5.2%
White Moulded
39,303,019
3.0%
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 Nielsen data available at time of print. If you wish to showcase your products in upcoming category reports, please contact jbremner@intermedianz.co.nz FMCG BUSINESS - NOVEMBER 2018
15
TASTY SNACKS
What’s driving sales in the snacks aisle right now? We took a quick snapshot of the latest trends.
W
alkers has just launched three new types of potato chips in the UK and one of them will divide the country like never before: Brussels sprouts flavoured crisps! We’re not kidding - Brussels sprouts flavoured crisps are bang in the middle of Walkers’ festive display triptych of new, seasonal novelty flavours, which also include ‘Glazed Ham’ and ‘Pigs in Blankets’. While this sounds like a lot of fun, recent research has found that many consumers are increasingly striving to be mindful snackers and are searching for clean labels. As a result, some snacks manufacturers have simplified and scrubbed their ingredient lists.
Graze – delicious and nutritious James Crisp Ltd offers New Zealand consumers “more nuts for their bucks” with the Graze brand of 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 27% value share1 and has delivered $33M 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 the new Salt & Pepper Pistachios and Sweet Chilli Almonds. “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 8 of the top 10 skus in Foodstuffs.1 Consumers can get even more nuts for their bucks with our new fruit and nut packs and unique flavoured bulk packs:
• • • •
Graze Choc Berry Mix 400g Graze Walnut & Goji Berry Mix 400g Graze Salt & Pepper Pistachios 350g Graze Sweet Chilli Almonds 425g “We’re also meeting the consumer need for accessible, portable, nutritious and tasty on the go snacking, with our new convenient Multipacks containing snackable Shot packs: • Graze Shots to Go Roasted Almonds 100g (5 x 20g Shots per pack) • Graze Shots to Go Roasted & Salted Cashews 100g (5 x 20g Shots per pack) • Graze Shots to Go Cranberry Nut Medley 100g (5 x 20g Shots per pack) “These unique skus are delivering incremental sales to the category. Distribution and rate of sale is growing steadily,” says Taylor. What are the consumer trends in this category, in her experience? “Nuts are hot and are in significant growth, being in the intersection of the three Mega trends of health, convenience and taste. The snackification trend means that consumers are shifting away from three square meals a day and increasingly snacking throughout the day, looking for snacks that are healthy, but also deliver on taste. “Snacking portability is a key theme with consumers seeking portioncontrolled grab and go products to meet their needs,” says Taylor. 1. Nielsen Data, T. Packaged Nuts, T. Foodstuffs, Value, MAT to 09.09.18 2. Nielsen Data, T. Packaged Nuts, T. Foodstuffs, Value Sales to 09.09.18
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FMCG BUSINESS - NOVEMBER 2018
[ category insights ] NIELSEN DATA
Total Supermarkets - MAT to 09/09/2018 Val Sales
Val % Chg YA
Total Snackfoods
447,578,039
7.6%
Potato Chips
166,716,955
11.5%
Nuts
99,028,979
8.4%
Corn Chips
48,277,800
1.2%
Multipacks
45,569,254
-5.9%
Extrusions
21,532,984
10.5%
Popcorn Ready to Eat
13,232,719
11.1%
Popcorn Make At Home
11,754,570
-2.0%
Bread Snacks
10,277,476
2.8%
Meat Snacks
10,135,788
14.6%
Cereal Snacks
9,387,714
23.2%
Ethnic Snacks
5,122,937
37.9%
Vege Chips
3,672,453
7.0%
Other Snacks
2,868,412
63.1%
Crackers
178,831,032
4.8%
Cracker Biscuits
124,198,156
7.6%
Rice Crackers
42,653,188
-2.0%
Rice Wafers/Cakes
11,979,688
2.4%
THE SNACKIFICATION TREND MEANS THAT CONSUMERS ARE SHIFTING AWAY FROM THREE SQUARE MEALS A DAY.�
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 showcase your products in upcoming category reports, please email jbremner@intermedianz.co.nz .
SHOPPERS CHOOSE SUSTAINABILITY Earthwise
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Earthwise Group Ltd is moving to 75% recycled plastic bottles across its environmental cleaning range as part of its commitment to reduce the use of virgin plastic. Starting with the 1L laundry liquid bottles and new look dishwash liquid range available in 400ml and 750ml, 75% of each bottle will be made from plastic sourced from recycled milk, juice and water bottles. The new bottles are being manufactured in New Zealand and have started appearing on supermarket shelves. Joining other Kiwi-based businesses, Earthwise has pledged to support the New Zealand Plastic Packaging Declaration, committing to have 100% of its packaging recyclable, reusable or compostable by 2025 or earlier. “Making the pledge was easy for us because our bottles are already recyclable, but given New Zealand’s current plastic packaging problem we know an effective solution must include more than just recycling”, said Jamie Peters, owner and Director of Earthwise. “We’re also working on launching 100% recycled bottles across our personal care brands, Earthwise Nourish and Glow Lab in the coming months”. Earthwise has stepped up its commitment on a global scale by joining The New Plastics Economy Global Commitment, as 1 of 250 leading worldwide organisations which represent 20% of all plastic packaging produced. The initiative is also supported by The World Wide Fund for Nature (WWF). The aim is to help eradicate plastic waste and pollution at the source. “We know that we can’t tackle the plastics issue alone and are thrilled to be part of the groundswell of change,” says Peters.
recent survey by GlobalData reveals that environmental concerns affect more than 70% of consumers’ choices while grocery shopping. Mark Lee, General Manager at Spicers NZ Ltd. says: “Plastics are polluting our Earth and damaging the environment at every stage of their lifecycle. A few weeks ago, the scientific panel of the United Nations declared that by 2040 we will face an ecological catastrophe if we don’t stop greenhouse emissions. “Packaging has been a significant contributor to waste with around 352,000 tonnes going to landfills each year. According to the Packaging Council of NZ, New Zealanders consume about 735,000 tonnes of packaging every year. Also approximately 252,000 tonnes of plastic waste is disposed of to NZ landfills each year, which hugely contributes to greenhouse emissions. We recycle less than 58% of it, due to the recent Chinese plastic ban.” He adds: “One of the ways to reduce contaminants in the EarthSmart environment is proposed by an environmental circular economy, which EarthSmart is a new toilet tissue range recently launched by Kiwi is an industrial system that aims to eliminate waste, by returning the company Cottonsoft Limited. EarthSmart is proudly manufactured in resources back into Nature. New Zealand from 100% recycled paper. They take unwanted office “Our compostable products fit perfectly into this circular economy paper that would otherwise go to landfill and recycle it into toilet tissue because they are made from corn, which is a 100% - to be smart for you and smart for the planet! sustainable alternative to petroleum-based products. Our bags fully decompose into CO2, water and Key Facts on EarthSmart biomass in less than 90 days when composted at home, • Made from 100% recycled paper. composted commercially or buried. • 100% recycled cardboard core, also recyclable. “By all of us using renewable and sustainable • Recyclable packaging. Visit recycling.kiwi.nz/ products, we can aim to reduce single-use plastic waste softplastic (CottonSofts is a founding member of NEW ZEALANDERS and the dependency on single-use packaging, otherwise this Soft plastics recycling scheme). CONSUME ABOUT • Soft and absorbent. the environmental impact and consequences will be irreversible. • Biodegradable and safe in septic tanks. 735,000 TONNES “Spicers NZ are proud to promote fully certified • NOT bleached with chlorine during recycling OF PACKAGING renewable products that are made from Nature and process. returned back to Nature,” says Lee. EVERY YEAR.” • NO added dyes or fragrances. 18
FMCG BUSINESS - NOVEMBER 2018
[ feature ] • Environmentally friendly and sustainable. • Waste paper is de-inked, enabling a wider range of papers to be recycled such as photocopy and glossy magazine paper. EarthSmart are committed to improving the local NZ environment for native birds, inspired by mascot ‘Mac the Morepork’, through sponsorship of the EarthSmart Wetland restoration project’ (in partnership with Horizons council and Three Peaks Honey). EarthSmart recently sponsored the planting of 1000 additional native trees, flaxes and Manuka to assist with wetland rehabilitation at Parihauhau Station. The EarthSmart wetland is being restored to improve the natural habitat for native birds and other flora and fauna. Wetlands once covered extensive areas of New Zealand, but now they are some of our most rare and at-risk ecosystems. The wetland will literally grow with the brand.
Greater care, premium result
ORGANICS IS ONE OF THE FASTEST GROWING CONSUMER TRENDS WORLD-WIDE.”
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Urea-free pastures, daily monitoring, healthier cows and low environmental impact on waterways are all value-added aspects of an organic dairy farming system in Southland that is about to start supplying to Open Country Dairy at Awarua. At the beginning of November a group of Southland farms will send their first supply of organic milk to Open Country Dairy for processing into organic milk powder. It has taken two years to prove converting from standard dairy farming practices to organic production is achievable with the farms about to receive full certified organic accreditation under EU standards. When organic products first launched onto the consumer market in New Zealand there was some buyer resistance based on product quality and lack of information. Today, however, organics is one of the fastest growing consumer trends world-wide. New Zealand’s clean, green image is stimulating interest in a niche market where goods are produced using organic farming or horticultural practices.
FMCG BUSINESS - NOVEMBER 2018
Therefore the Open Country Dairy organic milk powder release timing should draw considerable attention from both manufacturing buyers and consumers wanting products made with organic ingredients. On the farm, developing sustainable organic practices has meant returning to methods of weed control and animal welfare that preceded heavy use of fertilisers, pesticides, and antibiotics. Chicory, successfully sown to reduce drought stress in summer, is proving worth the investment although some pastures are still irrigated. Trials with organic fertilisers are increasing grass yields; a seaweed product has also been value in boosting earthworm numbers and aerating the soil. Grubbing out thistles and topping paddocks has heavily reduced weeds. Currently the herds are mainly Friesian, with research now focusing on improving animal lifespan, milk production and eliminating or reducing the health risks. Under EU standards antibiotics can only be used to treat a cow, not as a preventative. Therefore preventing sickness and organic treatments are a major factor in maintaining the health of the herds. Since converting to organics herd reproduction numbers have increased. While this overview is specific to the farming aspect of organic milk production, it does indicate the extent of investment for a more sustainable way of milk production; a way where the environment, the dairy herds and the consumer all benefit from greater care taken to achieve an premium result.
Saving energy the Foodstuffs way Mike Sammons, Sustainability Manager at Foodstuffs (NZ) Ltd. told FMCG Business: “Sustainability efforts across our business include a number of initiatives that are aimed at cutting our energy usage and reducing our carbon footprint. “Our property development experts are now very good at cutting stores’ energy usage by incorporating sustainability into their construction and day-to-day running using features such as CO2 refrigeration, LED lighting, skylights, lids and doors on all freezers, and light sensor technology. “All new stores are designed to minimise water use and wastage. Most heat their water using the heat generated by cooling units, and have air curtains to minimise the loss of hot or cold air from temperaturecontrolled areas. Many stores have night blinds or refrigeration curtains to reduce energy use during non-trading hours, and also have real-time energy monitoring to help them identify other ways to save. “As a result, our stores continue to reduce their energy consumption by 1-2% per year in terms of energy consumption per square metre, while a newly-built store today has an average 50% fewer greenhouse gas emissions than a newly built store once did in 2010,” says Sammons. “In addition, as we upgrade or build new stores we’re introducing newly-developed misting systems
[ feature ] Making sustainability a competitive edge
to our produce departments which keep fruit and veg fresh longer without using plastic. Dubbed ‘Project Naked’, the reduction in plastic is appreciated by customers – and reducing wastage too. “Our other major focus in the area of energy consumption relates to our adoption and promotion of electric vehicles and push for fewer transport emissions. Freight deliveries are better organised to ensure we have fewer vehicle movements and emissions, and where practical, our stores have links to public transport and provide bike racks as alternatives to car travel for customers. “We currently have 28 zero-emission electric delivery vans dedicated to dropping off groceries, which is the biggest electric delivery fleet in NZ – in fact one of the biggest EV fleets of any nature in the country – for which we won Fleet Champion of the Year at this year’s EVworld NZ expo. “We’re also working with experts to develop an EV charging network throughout NZ, and in the past two years have installed them at almost 50 stores’ carparks for public use, with several being added each month,” says Sammons.
“In packaging sustainability is an acute issue, and only becoming more so as concerns over plastic pollution grow,” says Jenny McMillan, Business Development Director at Brother Design. “But at Brother Design we’re increasingly finding the pressure is creating diamonds. Take our recent work for Trade Aid chocolate as an example. The underlying materials have a strong sustainability story, using things like vegetable-based inks and compostable films. We took the brief as an opportunity to design something with a contemporary ethnic flavour, inspired by the origins of Trade Aid’s suppliers. “It’s a look that grabbed a nomination at the recent Best Awards and it's flying off shelves. “So is another environmentally-conscious brand we’ve designed and helped launch: Living Green. Based on natural ingredients and endorsed by the Natural Product Association, this cleaning product range has taken no time at all to establish itself and win favour with consumers. It too has packaging features that move in the direction of genuine sustainability, with natural bamboo closures and laundry scoops. “The more we apply ourselves to the task of creating more environmentally-friendly packaging, the more opportunities we see. And the response in the market tells its own story. If your product is looking to carry a sustainability story through its packaging and design, talk to us. It’s a field we’ve learned a lot about, and one we’re keen to develop even further,” says McMillan.
doing good tastes great
As a brand founded on ethical principles, care for the environment matters deeply
For design that will grab attention, steal hearts,
to Trade Aid. That’s why, when we undertook the rebrand and repackaging of their
win sales and be environmentally responsible,
chocolate range, sustainability was at the front of our minds. The end result was something unique, with packaging that incorporates a 100% compostable wrapper. It means Trade Aid’s packs care for the environment as much as they care for their growers. Which is something to savour as much as the delicious taste of real, organic chocolate.
contact Jenny McMillan at Brother Design. 021 193 2141 or 09 970 9892 jenny@brotherdesign.co.nz www.brotherdesign.co.nz
[ cover story ]
TRADE AID CHOCOLATE REDESIGN HITS THE MARK
T
rade Aid is an organisation dedicated to creating positive change through equitable, sustainable trade. When it comes to food, one of their specialties is chocolate – delicious, organic and made in New Zealand. But gaining distribution and winning sales for Trade Aid chocolate is as competitive and challenging as it is for any product on the supermarket shelf. Overseeing a recent rebrand and packaging redesign of the range, Trade Aid’s marketing head Katie Sheehan, was more than happy with the outcome. “The rebrand by Brother Design was one of our biggest projects ever,” she says. “Our story is complex, unique and completely authentic, so getting it right was by no means easy.” The redesigned chocolate now has Foodstuffs South Island ranging and is stocked in the South Island Distribution Centre, as well as extensively across the North Island. Premium retailers are also very important to Trade Aid, with Commonsense Organics, Huckleberry’s, Farro, Moore Wilson and Piko featuring the new-look range in their stores. While distribution is a hurdle for every supplier it has a special meaning for Trade Aid. “Trade Aid is all about making fairly-traded, premium organic products accessible to as many Kiwi shoppers and consumers as possible,” explains Sheehan. “Being a successful social enterprise means making a positive impact on global communities. It starts with small-scale cocoa growers in the Dominican Republic, Ecuador and Peru, their families and communities, and extends to manufacture here in New Zealand, using organic New Zealand milk powder. It’s a trading model we’ve built and grown over 40 years in business.” 24
FMCG BUSINESS - NOVEMBER 2018
A lot of people use the term ‘sustainability’ nowadays, but for Trade Aid it’s a far-reaching commitment. “Like our customers, we care about the origins of our ingredients and the people who grow them, but it doesn’t stop there”, says Sheehan. “Our passion reaches right through to the end product. So the new designs developed by Brother use a compostable film rather than ubiquitous plastic. The wrappers are biodegradable in a home compost environment, which we know is important to retailers and consumers.” The range’s attractive new design has already won Best Packaging at the NZ Chocolate Awards 2018 and now features two new flavours – Dark Raspberry and Caramel Crunch – with more delicious options to come.
[ fresh produce ]
Best in season
S
trawberries will continue to be in supply until March, with the massive consumer demand for them being the week before Christmas. Keep in mind that asparagus has a very short season and November is the month to feature this popular vegetable as prominently as possible. Also in their peak are New Zealand courgettes, and a fresh crop of new season potatoes are just out of the ground. A favourite for consumers is the avocado, in season now and in high demand. Don’t forget about mushrooms either – the most popular varieties are the button, Portobello and Swiss browns.
have a shelf life of around two weeks, however raspberries, blackberries and boysenberries will only last 2-5 days at peak condition. Storage-life is very dependent on the handling of berries during and after harvest. What to look for: Choose berries that are plump, firm, dry, well-shaped and uniformly coloured without patchiness. Don’t purchase berries that are withered or crushed.
Summer salad range
Tomatoes carry a high value over winter but coming into summer, prices are starting to fall. This month consumer demand will be very strong, and they will be influenced to purchase large volumes if tomatoes are merchandised well, giving the impression they are plentiful and in peak season. With the demand being high, this in turn helps pricing and good margins can be made in your retail department. Storage/handling: Never store tomatoes below 12°C. A tomato produces a flavour enzyme as it ripens, and as soon as its temperature goes below 12°C the enzyme stops producing any more flavour permanently. Also, the longer a tomato is left in the cold, the flavour that has already developed will degrade until it is brought up to a reasonable temperature. What to look for: Look for plump, heavy tomatoes with smooth skins. They should be free of bruises and blemishes. Select a good range for consumers to choose from – there are many varieties including vine, cherry, loose and plum tomatoes.
November is when all salad-type vegetables are at their best value. Every kind of lettuce is plentiful from iceberg to fancy, cos or buttercrunch. Lettuce is a member of the daisy and thistle family and varieties can be totally green to multi-coloured, leafy and crisp to dense and firm, mild and subtle to piquant and intense. Salad greens, including baby spinach, mesclun, rocket, wild rocket, baby kale, watercress and baby beet greens to name a few, often come conveniently packaged and are a favourite for consumers as they are pre-washed and ready to serve. Being a base for salad, lettuce and salad greens are extremely popular moving into the warmer months. Other salad-type vegetables include capsicums, spring onions, cucumber, radishes and tomatoes.
Soft berries Blueberries, raspberries, boysenberries and blackberries are starting to make a presence and these gems add vibrancy to your display. New varieties of raspberries are now available, and these are predominantly grown under protective cropping. This extends the season significantly. Blueberries will be in good supply until April. Storage/handling: Soft berries are very delicate so need to be handled with care and kept cool and dry. The optimum temperature is 0°C. Blueberries
Tomatoes
CHOOSE BERRIES THAT ARE PLUMP, FIRM, DRY, WELLSHAPED AND UNIFORMLY COLOURED”
United Fresh has over 27 years’ experience supporting and uniting the pan-produce industry, providing leadership across the entire value chain. For further information or to become a member of United Fresh, visit www.unitedfresh.co.nz. Join us on LinkedIn! FMCG BUSINESS - NOVEMBER 2018
25
[ good business ]
PAK'nSAVE with disaster response capabilities planned Foodstuffs South Island is planning to build a supermarket next to its Christchurch HQ that will include facilities which could help save lives in the event of a future earthquake. The disaster response facilities are included in the company’s application for resource consent to build the new PAK'nSAVE on its north Christchurch property, on Main North Rd in Redwood. Roger Davidson The supermarket would include a generator, pumps to refuel emergency vehicles, six 30,000 litre tanks for fresh and waste water, and rooms for Civil Defence to use during their response. If necessary, it could serve as a hub for the
distribution of essential supplies such as food and drinking water, until services return to normal. Roger Davidson, GM Property & Retail Development, Foodstuffs South Island Ltd, says it is “fitting” to create a store with such capabilities right beside the cooperative’s head office. “Our people have seen firsthand the confusion that follows disasters, here in Christchurch in 2010 and 2011, then again in Kaikoura in 2016,” says Davidson. “Being a key part of the grocery supply chain means we wanted to prepare now to ensure supplies can get through if disaster strikes again.” “This plan makes that preparation more holistic, so it’s about continuity of supply as well as helping emergency services and the wider public with their other needs.” The new PAK'nSAVE would have a 6890 square-metre footprint including 278 car parks and a petrol station.
New regulations to manage risks New Zealand Food Safety is seeking feedback on proposals to strengthen food recalls and improve risk-based plans and programmes. Head of New Zealand Food Safety, Bryan Wilson, says: “Our food safety system is very important to all New Zealanders, and has a strong reputation. It works to protect consumers from foodborne illnesses and to ensure food is safe and suitable. A key component of that reputation is that we are continually working to improve it.” He says he wants to find the most effective ways to improve food recalls and risk-based plans and programmes through implementing the lessons learned from the Whey Protein Concentrate Contamination Incident in 2013. “Adopting these requirements will decrease the impact of any unsafe food on consumers and also reduce costs during a food safety incident. We also want to avoid placing unnecessary compliance burdens on businesses, and we are consulting to understand what the impacts of these proposals would be on businesses,” says Wilson. Consultation on the proposals to strengthen food recalls and risk-
based plans and programmes is open until 5pm, 7 December 2018. A discussion paper is available on the MPI website: https://www.mpi. govt.nz/news-and-resources/consultations/proposals-to-strengthenfood-recalls-and-risk-based-plans-and-programmes Submissions can be made through the website, by emailing food. policy@mpi.govt.nz, or by writing to Consultation: Proposals to strengthen food recalls and risk-based plans and programmes, Ministry for Primary Industries, PO Box 2526, Wellington 6140.
Single-use plastics ban in Europe The European parliament has backed a wide-ranging ban on single-use plastics in an effort to tackle a growing pollution crisis. Under the proposed directive, items such as disposable plastic plates and cutlery, plastic straws and cotton swabs would be banned by 2021. Furthermore, 90% of plastic bottles would be recycled by 2025. The legislation - a clampdown on “the top 10 plastic products that most often end up in the ocean” – was passed with 571 votes to 53. EU states still have to back the directive before it becomes law, but it is expected that action will continue to move quickly. Environment commissioner, Karmenu Vella, said: “We are one step closer to eliminating the most problematic single use plastic products in Europe. It sends a clear signal that Europe is ready to take decisive, coordinated action to curb plastic waste and to lead international efforts to make our oceans plastic-free.” 26
FMCG BUSINESS - NOVEMBER 2018
[ FGC ]
Workplace Wellness
W
orkplace Wellness programmes are often thought to be the domain of only large corporates, and beyond the resources of smaller businesses, but this does not need to be the case. When I look around the members of the New Zealand Food & Grocery Council, I often see innovative ideas that are designed to encourage team members to make healthier choices that don’t cost the Earth. As you think on health and safety policies and strategies for implementation, here are just a few ideas I’ve noticed recently that are easy to implement and make a difference almost immediately.
Free fruit for staff I saw this idea in action when I visited Pitango in Auckland. Chief Executive Mary Boulton told me that offering a selection of fruit in their tearooms had been well received, and that staff generally ate about three pieces each a week. It meant that at tea breaks there was always a healthier option available, and it was an inexpensive way to make a real difference.
Walking meetings for the team Some teams at Nestle hold walking meetings, which are exactly as described. Rather than sitting in a room around a table, team members don their walking shoes and head outside to walk and talk business. I haven’t been on a meeting like this, but I can imagine getting outside on a nice day for some fresh air would probably aid discussion. The only question I wonder about is how does someone take notes?
Nudge posters Motivational posters that encourage people to sit less and move more can make a big difference. Some members have put up some of the Health Promotion Agency’s posters to encourage team members to take the stairs instead of the lifts. Sometimes a well-placed A4 poster can be all it takes to encourage someone to make a small change and take the stairs, therefore adding to their activity for the day. For a full set of resources and lots of other ideas have a look at www.wellplace.nz
a lot of money – all that’s needed is the will to implement them and get people involved.
Gym memberships Whether a company goes as far as funding gym memberships or allows flexible work arrangements to make gym attendance easier, encouraging people to get more active and leading by example can make a big difference. Johnson & Johnson has been a leader in this area, offering both memberships and time within the working day to get active. There are probably hundreds of Workplace Wellness ideas that can make a difference in your company. The Consumers Goods Forum, the global association for manufacturers and retailers, says there is a connection between the health of employees and the health of the business, and that globally almost two-thirds of companies with effective health and productivity programmes believe they perform better than competitors who don’t have such programmes. This is backed by a recent Harvard University study that found there was an average return on investment of more than 200% on investments in employee health and wellness programmes. Common strategic objectives include improving productivity, reducing “presenteeism” (when employees are at work but not fully productive due to personal health issues), and disability costs. The forum’s Health & Wellness Team has put together a toolkit that contains step-by-step advice about getting started, based on their own experience. It’s free and available on their website, and it’s well worth the read. You can find it at www.consumergoodsforbetterlives. com.
Katherine Rich Chief Executive NZ Food & Grocery Council www.fgc.org.nz
THERE IS A CONNECTION BETWEEN THE HEALTH OF EMPLOYEES AND THE HEALTH OF THE BUSINESS”
Office challenges While on the subject of stairs, office stair challenges and other activities can also work well. I have much admiration for Chris Buddle and his team at Simplot. They recently teamed up to run the Auckland Marathon and raise funds for the Lung Foundation. Once again, ideas like this don’t cost FMCG BUSINESS - NOVEMBER 2018
27
[ legal advice ]
New category of leave entitlement
T David Hoskin is a Barrister and Solicitor at Steindle Williams Legal specialising in civil and criminal litigation. www.swlegal.co.nz
28
he Domestic Violence Victims’ Protection Act 2018 comes into effect on 1 April 2019. The new Act aims to enhance legal protections in the workplace for victims of Domestic Violence, giving an entitlement of up to 10 days paid domestic violence leave per year. Employees will be able to take this leave as needed to deal with the effects of domestic violence, similar to existing sick leave and bereavement leave provisions. Domestic Violence Leave is a new category of leave entitlement under the Holidays Act 2003, separate from annual, sick and bereavement leave. An employee “affected by domestic violence” can take up to 10 days paid domestic violence leave per year. This is a minimum entitlement so an employer can contractually provide for greater entitlements. Like sick leave, domestic violence leave only arises after an employee has completed 6 months continuous employment. Unlike sick leave, domestic violence leave does not accrue and cannot be carried forward, but similar notice requirements apply. A person is affected by domestic violence if: • They are a person against whom any other person inflicts, or has inflicted, domestic violence; and/or
FMCG BUSINESS - NOVEMBER 2018
• A person with whom there ordinarily or periodically resides a child against whom any other person inflicts, or has inflicted, domestic violence. There is no time limit when an employee affected by domestic violence can request domestic violence leave. An employer can require proof the employee is a person affected by domestic violence, but can only do so as early as possible and no later than three working days following request. In the absence of reasonable proof being provided, the employer is not required to pay for domestic violence leave.
Flexible working arrangements
An employee affected by domestic violence will also be able to request a short-term variation to their working arrangements, such as a change in hours, location and work duties, for a short-term period of no more than two months. Any request for flexible working arrangements can be made by the employee or by somebody else on their behalf. A request must be in writing and must be responded to by the employer urgently and within 10 working days. The failure by an employee to provide proof is one ground an employer can rely on to refuse a request for flexible arrangements. An employer may also refuse a request on certain specified grounds where accommodating the request could be detrimental to the employer’s business operations. An employee will now have grounds for a personal grievance or a claim under the Human DOMESTIC Rights Act if they are treated VIOLENCE LEAVE IS adversely in their employment on the grounds that they are, A NEW CATEGORY or are suspected to be, a person OF LEAVE affected by domestic violence, or they believe that their employer ENTITLEMENT” unreasonably refused a request made under the new provisions. Employers will need to have in place well drafted policies before 1 April 2019 and be mindful of their obligations under the forthcoming legislation, ensuring that employees affected by domestic violence have their requests considered appropriately and responsibly.
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NZ FOOD AWARDS WINNERS REVEALED
A
vegetable noodle range produced by a company from the small Rangitikei town of Marton has taken out the Massey University Supreme Award at this year’s New Zealand Food Awards. The Whole Mix Co. Limited also won the Massey University Health and Wellbeing Award and the James & Wells Business Innovation Award for its noodle range that includes Zucchini, Butternut, Medley (Beetroot, Carrot, Zucchini) and Kumara. Judges said the products are a tasty and nutritious alternative to pasta, can be used in stir-frys and salads, or eaten straight from the package and their growing popularity reflects some of the changing tastes of New Zealand consumers. The judges said the vegetable noodle range rides the wave of market demand for easy to serve fresh vegetables,
Supreme Award – Ross Kane, Managing Director of Speirs Foods and Professor Jan Thomas, Vice-Chancellor of Massey University.
Cuisine Artisan Award – Fiona Smith (Cuisine) with Clevedon Buffalo Company owners Richard and Helen Dorresteyn.
with a twist. “These prepacked, spiralised, microwaveable vegetable noodles, prepared from locally-grown vegetables, are delicious, nutritious and fill a much needed gap in the fresh vegetable market. Consumers are crying out for fresh products they can cook or prepare quickly and easily.” The judges especially loved that the vege noodles were so versatile, and could be served up raw to spice up a salad, or microwaved to offer additional nutritional vegetable options for busy Kiwis. “This product demonstrates innovation, creativity and tasty NZ grown produce. Well done to the team at The Whole Mix Co. Limited,” they said. The 11 category winners and Supreme Award winner were unveiled at a gala dinner event at Auckland’s SkyCity Convention Centre on 17th October in front of 400 guests.
2018 New Zealand Food Awards winners Award Category
Company
Product
Location
Cuisine Artisan Award - winner
Clevedon Buffalo Company
Marinated Buffalo Cheese: Garlic and Thyme
Auckland
Cuisine Artisan Award – highly commended
Poaka NZ Ltd
Poaka Finocchiona Fermented and Air Matured Salami
Christchurch
Cuisine Artisan Award – highly commended
Lot Eight Ltd
Cold Pressed Yuzu Olive Oil
Martinborough
Countdown Grocery Foods Award
NoShortcuts Ltd
Feijoa Kasundi
Auckland
Chilled/Short Shelf Life Award, in association with Eagle Protect
Savour Ltd
Casheta Vegan Cheese
Auckland
Frozen Award, in association with Palmerston North City Council
Alliance Group Ltd
Te Mana Lamb
Invercargill
Non-Alcoholic Beverages Award, in association with Food HQ
The Apple Press
The Apple Press - Jazz
Hastings
The Shout Alcoholic Beverages Award
8 Wired Brewing Company
Cucumber Hippy
Warkworth
Massey University Health and Wellbeing Award
The Whole Mix Co. Limited
Vegetable Noodle Range
Marton
New Zealand Food Safety, Food Safety Culture Award
Picot Productions Ltd
New Zealand Food Safety Primary Sector Products Award
Alliance Group Ltd
Te Mana Lamb
Invercargill
Novel Food or Beverage Award, in association with ATEED and The FoodBowl
PĀMU Landcorp Group Ltd
PĀMU Deer Milk
Wellington
James & Wells Business Innovation Award
The Whole Mix Co. Limited
Vegetable Noodle Range
Marton
Massey University Supreme Award
The Whole Mix Co. Limited
Vegetable Noodle Range
Marton
30
FMCG BUSINESS - NOVEMBER 2018
Nelson
[ events ]
NZ Food Safety Award - Food Safety Culture Award – Hon Damien O’Connor, Minister for Biosecurity, Food Safety, and Rural Communities, with Julie Bryant, Nikki Neate, Heath Bowman, Carrie-Anne Bennet, Ravi Singh, Terrence Barbero from Picot Productions.
Celebrating innovation The awards, which have been running since 1987, celebrate creative innovation from New Zealand’s food and beverage manufacturers. More than 220 products were entered this year, with 67 products from 54 companies being named finalists. Alliance Group Ltd also took out two award categories for its Te Mana Lamb – the Frozen Award, in association with Palmerston North City Council and the New Zealand Food Safety Primary Sector Products Award. Other companies recognised for their outstanding and innovative products include the Clevedon Buffalo Company who won the Cuisine Artisan Award for its Garlic and Thyme Marinated Buffalo Cheese, 8 Wired Brewing Company who won The Shout Alcoholic Beverage Award for its Cucumber Hippy, and NoShortcuts Ltd who won the Countdown Grocery Foods Award, for its Feijoa Kasundi.
Massey University Vice-Chancellor Professor Jan Thomas thanked all the entrants and congratulated the finalists and winners. “The quality of entries and increased interest in the awards reflects a remarkable growth in the sector’s innovation and also the confidence of New Zealand companies to compete in global and domestic markets,” Professor Thomas says. “The demand for food with proven health and nutritional benefits – and, of course, great flavours – will continue to provide economic benefit to Aotearoa New Zealand. “Massey University is very proud to be associated with the New Zealand Food Awards for 31 years now. We are committed to encouraging local businesses to continue to grow, experiment and create fantastic products by recognising them for their efforts.” Winning products are eligible to use the New Zealand Food Awards Quality Mark, domestically and internationally. For more information visit www.foodawards.co.nz. The New Zealand Food Awards is made possible by Massey University and strategic partners Countdown, Cuisine Magazine, James & Wells and Ministry for Primary Industries’ New Zealand Food Safety, as well as the supporting partners, Auckland Tourism, Events and Economic Development, Bite, Eagle Protect, The FoodBowl, FoodHQ, The FoodPilot, FMCG Business, FoodTech PackTech, New Zealand Institute of Food Science and Technology, New Zealand Trade and Enterprise, the Palmerston North City Council, Retail World, The Shout and Villa Maria.
Big milestone for Coca-Cola Christmas In The Park T wenty-five years ago, Annette Chillingworth (Head of Marketing Activation at Coca-Cola Oceania) green-lit the inaugural Coca-Cola Christmas In The Park concert. Now, “the nation’s favourite Christmas party” is celebrating its 25th birthday with Annette still at the helm. Annette has been part of the event every step of the way, since it first took shape in the Auckland Domain in 1994. She has been to every show and every dress rehearsal, making a total of nearly 100 performances over the last quarter century. The two events, attended by tens of thousands each year in Auckland and Christchurch, continue to be focused on the community. Coca-Cola Christmas In The Park has raised millions of dollars for charities since inception and has launched careers for many young Kiwi stars. Hayley Westenra, now a household name, first sang at the Christchurch event when she was just 13. Another star who started on the Coca-Cola Christmas In The Park stage is Turanga Merito. His debut performance at the concert as an 18-yearold led directly to becoming Simba in “The Lion King” stage show in Australia. He has regularly choreographed Coca-Cola Christmas In The Park since. Christmas is a time for giving and Youthline uses the Auckland and Christchurch shows to raise funds towards helping them connect with communities across New Zealand. The two shows are also a great way to bring Youthline volunteers together – around 100 in Christchurch and 500 in Auckland. Briana Hill, Marketing, Information Services & Comms Manager at Youthline says: "As much as this event is about fundraising, it's
actually a really cool opportunity to give young people their first taste at leadership and – in some cases – their first job experience or event experience.” A quarter of a century after its inception, the “Mother” of CocaCola Christmas In The Park, Annette Chillingworth, never imagined the event would turn into a musical spectacular that showcases thousands of talented young Kiwi performers, as well as featuring top local and international talent and has raised millions of dollars for charities. Coca-Cola Christmas In The Park is taking place in Christchurch on Saturday 24th November and Auckland on Saturday 8th December. FMCG BUSINESS - NOVEMBER 2018
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SWEET TREATS FOR ALL
M
any thousands of Aucklanders tempted their tastebuds at The Chocolate and Coffee Show this year, a significant increase on last years’ numbers. “With the biggest ever line-up of over 80 exhibitors from all over the country, Masterclasses and free presentations from some of New Zealand’s chocolate and coffee gurus, 2018 truly put The Chocolate and Coffee Show on Auckland’s event map!” says Managing Director Dale Spencer. The seductive aromas of premium hot chocolate, French-style pastries and freshly brewed coffee greeted visitors as they arrived 32
FMCG BUSINESS - NOVEMBER 2018
at The Cloud in Auckland’s favourite party precinct. Then came a surprising WOW factor: Barry Callebaut’s natural Ruby pink chocolate, which was on public display for the first time in New Zealand. This novelty attracted a lot of interest due to its unusual colour and flavour profile (think creamy white chocolate with a hint of berry). Chocolatiers from Hogarth and Honest Chocolate also shared their latest innovations, including a Butter Toast flavoured chocolate bar, which scooped the Supreme Award at the recent NZ Chocolate Awards.
[ events ]
MC Mike Puru with Jeanette Thomas and Robert Rakete from The Breeze.
Devonport Chocolates, masters in ‘the art of indulgence’, also presented some of their delicious creations. They spent the past 25 years putting their imagination into action – uncovering precious Pacific ingredients and experimenting with unexpected combinations of flavours and textures. Many award-winning producers shared their delightful chocolates, but there were also other treats to sample, from Makana’s Macadamia Butter Toffee Crunch to designer cupcakes, Grown-up Donuts, gourmet popcorn and sweets all the way from Switzerland! You could wash it all down with a fine tea or
coffee, followed by a Limoncello or Batch 10 Honey Bourbon for good measure. Freshly pressed orange juice, filled rolls, ice creams and sugar-free treats were also available to cater for all ages and tastes. There were preserves, chutneys, honey, Whitestone cheese and plenty of gifts to choose from, including cook books, homewares, coffee cups, T-shirts and aprons. Spencer says: “We’d like to thank the over 300 people who helped pull the show together, including exhibitors, presenters, volunteers and so many more. On 5th and 6th October 2019, we’re doing it all again…mark it in your diary!” FMCG BUSINESS - NOVEMBER 2018
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[ events ]
NZ’S TOP SAUSAGES
Events 2018/19 NOVEMBER
DECEMBER
1-4 TASTE AUCKLAND
8 COCA COLA CHRISTMAS IN THE PARK Auckland, NZ
Queens Wharf, Auckland, NZ www.tasteofauckland.co.nz/ 3 NZ CIDER FESTIVAL Nelson, NZ http://www.nzciderfestival.com/ 7-9 FGC CONFERENCE
2019 JANUARY 27-30 ISM Global trade fair for sweets and
Brisbane, Australia
snacks
www.nzfgc-conference.com/
Cologne, Germany
18 TOAST MARTINBOROUGH Martinborough, NZ
http://www.ism-cologne.com
https://toastmartinborough.
FEBRUARY
co.nz/
6-8 FRUIT LOGISTICA
21-23 ANUFOOD China Bejing, China
Berlin, Germany https://www.fruitlogistica.de/en/
http://www.anufoodchina.com/
N
ew World Te Rapa, Hamilton and Westmere Butchery, Auckland won the Supreme Award at the 2018 Devro Great New Zealand Sausage Competition. The judges couldn’t decide between Westmere Butchery’s beef and mushroom sausage and an Angus beef sausage from New World Te Rapa, instead crowning them joint winners of the Supreme Award. David Rossiter, owner of Westmere Butchery, has had over 45 years in the industry and his store is an institution in Auckland. He said of his victory: “It’s fantastic to win this award, it’s a dream come true, not just for me but for all the boys at the shop and every staff member. We’ll be celebrating for sure.” Chris Nicol has worked in the industry for 25 years and heads up the butchery team at New World Te Rapa. He said: “We have won a couple of awards in the Devro Great New Zealand Sausage competition but never taken the top spot before. It’s an unbelievable feeling. It’s come at a tough time for us, we’ve been short of staff and we’ve needed people to step up and they did. It makes me so proud of my team and to be part of the industry.” Head Aesthetic Judge Kathy Paterson said: “Throughout this year’s competition, the standard has been phenomenal. Flavours have been well thought through, the quality of the butchery has been impeccable and as a result it has created a really tough, but enjoyable, job for the judges.” Over 480 entries from over 90 stores entered sausages into the 13 categories and were judged over a two-day snarler extravaganza by a squad of butchers, foodies, chefs and industry heavyweights. From here, gold, silver and bronze medals were awarded in each category with the gold medallists then being re-judged against one another, with Westmere Butchery and New World Te Rapa’s sausages coming out on top. For all awards results visit https://www.greatnzsausagecomp. co.nz/
24 COCA COLA CHRISTMAS IN THE PARK Christchurch, NZ
15 34
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 2018
Sausage Awards-Supreme Champions Chris Nichol (2nd L) and Dave Rossiter (centre).
[ social sphere ]
Out & About Intermedia Group Publisher Dale Spencer at the Chocolate & Coffee Show in Auckland.
was thrilled to receive The Whole Mix team . at the NZ Food Awards the Supreme Award
nce in ut received the Excelle Something to Crow Abo Awards ss ine Bus nd kla Auc the Westpac Marketing Award at lar, Christine ion). (L to R) Mike Mil 2018 (North West Reg rie Ardern. old, Paula Whitley, Ma Har n ero Cam lar, Mil
SNAP & WIN!
Amber Peebles, Zac Franich, Art Green, Jess Quinn and Brooke Howard-Smith at the opening of the new Chelsea Ba y Visitor Centre.
Has your team moved to new premises, or been part of a fun event, great harvest, or promotional activity? Send us your favourite snapshots to be in to win Farrah’s NEW Superbeet and Italian Herb Wraps in your own Farrah’s pizza delivery box, including a Farrah’s pizza cutter! Supercharge your meals with the Farrah’s Superbeet Wrap, or cook the perfect thin and crispy pizza using Farrah’s Italian Herb Wraps!
Just email your high res image with a caption to trubanowski@intermedianz.co.nz FMCG BUSINESS - NOVEMBER 2018
35
www.theshout.co.nz November 2018
New Varietal Series from JOIY PLUS CHRISTMAS GIFT GUIDE n ROSÉ n INDUSTRY INSIGHTS NEW ZEALAND’S LARGEST LIQUOR AUDIENCE
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[ editorial ]
A few of our favourite things...
CONTENTS November 2018 4
Industry news and insights
6 Chardonnay shines at 2018 New World Wine Awards The classic but often polarising varietal has staged a comeback
The 12 days of Kiwi Christmas The Shout NZ’s Christmas gift guide
11
Coming up Rosés Tasting notes from Cameron Douglas MS
14 Understanding tasting notes Cameron Douglas shares the meaning behind popular tasting note terms
7 8 Wired Brewing takes title at the 2018 NZ Food Awards Q&A with Monique Eriksen
16
10 beers to try before you die Kiwi picks from beer writer Neil Miller
On the cover: JOIY Varietal Series Made by winemaker, entrepreneur and chief adventurer, Chris
www.theshout.co.nz November 2018
The Shout Editor Charlotte Cowan
IT MAY seem like just yesterday that you finally found a place to display that Christmas gift from your great-aunt Edna but, Shout friends, the merry season is upon us again. And while we all look forward to sand, sun and some sparkling beverages over the summer break, we also have the task of buying the perfect presents for our family. Luckily for you, that’s where we come in. Take a look at pgs 8-10 for 12 non-sock gifts guaranteed to put a smile on your loved ones’ faces on Christmas morning. And if you’re looking for a beer challenge over your Christmas break, why not have a go at Neil Miller’s ‘10 beers to try before you die’? All from Kiwi breweries, these beers are sure to go down a treat and if not, at least you can say you tried them, right? Check out the list on pgs 16-17. And, of course, it wouldn’t be summer without a chilled Rosé on the deck. Take a look at Cameron Douglas’ Rosé tasting notes on pgs 11-13. On another note, this is my last issue for the year as I am off to add another wee member to my family. But you’re in good hands with The Shout NZ team and FMCG Business Head of Content, Tamara Rubanowski, who will be taking over as Interim Editor while I am away. If you need to contact Tamara, please email her on trubanowski@intermedianz.co.nz. I’ll be back on board in March, so until then, have a spectacular summer!
8
New Varietal Series from JOIY PLUS CHRISTMAS GIFT GUIDE n ROSÉ n INDUSTRY INSIGHTS NEW ZEALAND’S LARGEST LIQUOR AUDIENCE
Archer, JOIY’s new Varietal Series includes Sauvignon Blanc, Pinot Gris, Chardonnay and Pinot Noir, all showcasing signature varieties of the key growing regions in New Zealand. JOIY wines are lively, balanced and the perfect partner for picnics and outdoor events. For more on JOIY’s latest release, head to pg 4 and for contact details, visit www.joiy.co.nz
Editor’s picks
8 Wired Affogato Stout Brewed with lactose, coffee and vanilla, this Affogato Imperial Stout from 8 Wired Brewing is the perfect gift for the craft beer aficionado who has tried them all! For more fab festive finds, check out our Christmas gift guide on pgs 8-10. Waipara Hills Pinot Noir Rosé 2018 Served lightly chilled on a warm evening, this Rosé from Waipara Valley features bright berries with a touch of sweetness, followed by a crisp, lively finish. For more delicious Rosés to sip on this summer, head to Cameron Douglas’ tasting notes on pgs 11-13. Yeastie Boys Pot Kettle Black Yeastie Boys’ flagship beer and their biggest seller, Pot Kettle Black, is a both fresh and hoppy, and dark and malty. According to Neil Miller, this is one of 10 Kiwi beers that you must try before you die – for the full list, head to pgs 16-17.
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 2018
3
[ news]
JOIY launches new Varietal Series JOIY HAS announced the launch of its new Varietal Series, showcasing four varietals from New Zealand’s key growing regions. The new canned wines include Marlborough Sauvignon Blanc, Hawke’s Bay Pinot Gris and Chardonnay and Central Otago Pinot Noir. The Pinot Noir and Chardonnay are New Zealand’s first canned options available for the varietals. “New Zealand offers the best variety of outdoor socialising in unique settings that lend itself perfectly to wine in a can,” says JOIY Managing Director and co-founder, Cath Archer. “Have your Sauvignon Blanc at the bach on the deck, while your bestie is imbibing their Chardonnay.” JOIY already produces a canned Sparkling White and a recently released Sparkling Rosé. “The cans offer a unique opportunity to celebrate wines through quirky fun graphics,” says Archer. “It’s all about the occasion and the portability achieved through this eco-friendly, single-serve packaging.” In the lead-up to Christmas, JOIY is offering special mixed cases of 24 (4 x 250ml cans of each of the six products), as well as a 12-pack special. For more information, visit www.joiy.co.nz or contact admin@joiy.co.nz.
Gold medals announced for NZ Wine of the Year Awards Chair of the New Zealand Wine of FOLLOWING THREE days of judging Marlborough dominated the Sauvignon the Year Awards, Warren Gibson more than 1300 wines, 78 Gold medals Blanc, Pinot Gris, sparkling and aromatics have been awarded in the inaugural New classes. Central Otago was equally Zealand Wine of the Year Awards. prominent in Riesling and Pinot Noir. Chair of the New Zealand Wine of the Chardonnay was shared between Hawke’s Year Awards, Warren Gibson, says he Bay and Marlborough and the fullwas very pleased to see a spread of Gold bodied red classes were dominated by medals throughout the majority of the Hawke’s Bay. New Zealand’s wine regions. The larger In addition to the 78 Gold medals, 236 areas of Marlborough, Hawke’s Bay and Silver medals and 601 Bronze medals Central Otago took out the lion’s share of were awarded by a team of 29 judges. the awards but Golds were also given to There was a total of 915 medals awarded Gisborne, Wellington, Nelson, Canterbury across 16 classes, including the newly and North Otago. introduced Provenance Class, in which “The Gold medal list shows that our wines were judged over three vintages. maturing and evolving wine industry The eight major trophies for the New begins to display a very strong relationship Zealand Wine of the Year Awards will be between variety, style and wine region,” announced early this month. For more he says. “This link appears far more dramatic than in past awards and information, visit www.nzwine.com/en/events/new-zealand-wine-ofsuggests we are beginning to find a true sense of place.” the-year-awards/
FOR MORE INDUSTRY NEWS FOLLOW US ON 4
FMCG BUSINESS: THE SHOUT - NOVEMBER 2018
CHECK OUT THESHOUT.CO.NZ
[ industry insights ]
NZ Winegrowers launch inaugural National Cellar Door Day WINE TOURISM is on the rise in New Zealand. Of all international holiday visitors, 27% visit a New Zealand winery, and in 2017 we had 712,000 visitors who spent more than $3.8 million. The international wine tourist is spending more, staying longer and visiting more regions than the average visitor. They are premium travellers who are looking for experiences and memories, and wineries are developing their offerings to ensure they are meeting their needs and making it on to these visitors’ ‘must-do’ lists. There are 279 wineries offering more than 400 wine tourism experiences in New Zealand, with services available ranging from cellar doors with tastings, wine tasting experiences with winemakers, vineyard tours, to restaurants and luxury accommodation. Those current experiences are highlighted on nzwine.com/visit, and broken down into four separate segments – Sip, Dine, Stay and Play. Each section shows what is on offer in each region, by winery, and is a very handy tool for people to use if they are wanting to plan a stay featuring a wine experience. But the wine tourism experiences on offer are not just for the international visitors. NZ Winegrowers are launching the inaugural National Cellar Door Day, a celebration of the start of the summer 2018/2018 season, on Saturday 17 November. The aim is to encourage New Zealanders to get out, visit and experience cellar doors in their own backyard, or to escape the city and travel to another wine region for a weekend cellar door experience. Across New Zealand, Regional Wine Associations and local wineries will throw open their cellar doors to celebrate this new annual event, with initiatives happening throughout the regions. Mark the date in your diary now and keep an eye out on social media on @nzwinegrowers and #cellardoorday to see the fun! A reminder that visiting a cellar door doesn’t mean a reason to overindulge, and consumers can visit www.cheers.org.nz where useful information on safe and responsible drinking can be found.
Keri Edmonds New Zealand Winegrowers Wine Tourism Manager
Beer trends for the hazy, lazy days of summer WHILE I’M not usually one to try and predict the future, there are certain beer trends that saw considerable action in the Northern Hemisphere summer and are growing in popularity here too. With that in mind, let’s have a look at what is likely to be on the beer menu for the upcoming sunny months. If you can’t see through it, don’t worry. Hazy or juicy beers have already started to make real inroads into the New Zealand beer scene, and if you read John Oszajca’s article back in the August edition of The Shout NZ, you will see what I’m talking about. The number of hazy New England Style IPAs (or NEIPAs) will only continue to grow as the days lengthen. Hot days, cold lagers. While hoppy, full-flavoured beers such as IPAs have driven much of the craft growth over the last five years, more and more we are seeing the classic Lager and Pilsner styles coming out of our breweries. Old favourites such as Heineken and Steinlager are never far from the Kiwi BBQ. These styles are traditionally harder to brew well, so as new breweries develop their people and processes, more will come into market. Looking at the data, Lagers and Pilsners currently make up 33% of supermarket and retail sales, so it’s no wonder breweries are looking to ensure they have a quality lager offering in their range. Keeping with the lighter varieties, we have seen the resurgence of the Kölsch style; this beer is perfect for those wanting to bridge the gap between the two ends of the beer spectrum. The style, historically from Cologne in Germany, is a Lager fermented with ale yeast. Perfect for those in search of something with a full flavour but crisp finish. So as the days heat up, you can cool off with an old favourite or push the boat out with something new.
Dylan Firth Executive Director, Brewers Association of New Zealand
FMCG BUSINESS: THE SHOUT - NOVEMBER 2018
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[ awards news]
Chardonnay shines at 2018 New World Wine Awards The classic but often polarising varietal has staged a comeback in this year’s competition.
CHARDONNAY WAS the shining star at this year’s New World Wine Awards, with the classic but often polarising varietal staging a comeback to feature hotly in the ‘Top 50’. “While a record number of Rosé wines entered the New World Wines Awards, Estate Hawke’s it was the enduring Chardonnay category Bay Chardonnay Jim Harré that particularly pleased the judges this 2017 from New year,” says Jim Harré, Chair of Judges for Zealand’s oldest winery. the awards. Harré says results like these highlight Harré says the varietal has moved the real strength of the New World Wine on from the heavily oaked and Awards in providing shoppers with buttery Chardonnays of the 1980s, trustworthy guidance to help make their and beyond the pronounced citrus next wine purchasing decision. and steely acidity that was prominent “The New World Wine Awards has a in the early 2000s. 16-year track record of connecting wine “Now, we have well-managed wines lovers with the best quality affordable that reflect the true quality of the wines,” he says. “Whether you are looking Chardonnay fruit, with a judicious for a great bottle of your favourite use of oak, and a fine elegance varietal, or would like to try something brought about by considered new, these Gold medal-winning wines winemaking,” he says. “They are are the perfect starting point.” simply a delight to drink, and a Each Gold medal-winning wine must-try even for those who will have been tasted at least 19 may not typically choose times by 11 different judges, with Chardonnay.” Champion wines being tasted at Wither Hills Marlborough least 36 times. Chardonnay 2017 was “A New World Wine Award selected as the Champion Gold medal shows the wine is White Wine for the whole of the highest standard and competition, with judges shoppers can have absolute noting it as a “superb food confidence in it,” says Harré. wine” and the one “that New World rewards the shows Chardonnay matches 50 top-ranked wines with with nearly anything”. nationwide distribution and Other Gold medal-winning promotion to customers. As a Chardonnays included condition of entry, all wines must Riverby Estate Marlborough retail for $25 or less and have Chardonnay 2014, a minimum volume available recognised for its beautifully for sale in order to meet aged characteristics and consumer demand. For full medal results of the fruity sweetness; Sacred Hill New World Wine Awards, visit Hawke’s Bay Chardonnay www.newworld.co.nz/wineawards 2017, which displays lovely Wither Hills - Champion White Wine winner density and texture; and Mission 6
FMCG BUSINESS: THE SHOUT - NOVEMBER 2018
New World Wine Awards 2018 Champion Wines
Champion Sauvignon Blanc Vidal Estate Marlborough Sauvignon Blanc 2018 Champion Pinot Gris Rapaura Springs Reserve Marlborough Pinot Gris 2018 Champion Aromatic Mount Brown Estates North Canterbury Riesling 2018 Champion Chardonnay Wither Hills Marlborough Chardonnay 2017 Champion Sparkling Wine Morton Estate Black Label Brut Champion Rosé Madam Sass Central Otago Pinot Noir Rosé 2018 Champion Pinot Noir Shaky Bridge Pioneer Series Central Otago Pinot Noir 2017 Champion Single Varietal Red Grant Burge Cameron Vale Cabernet Sauvignon 2016 Champion Red Blend Mo Sisters Red Blend 2016 Champion Shiraz & Syrah Zonte’s Footstep Chocolate Factory McLaren Vale Shiraz 2016
[ Q&A ]
8 WIRED BREWING TAKES TITLE AT THE 2018 NZ FOOD AWARDS Warkworth’s 8 Wired Brewing beat out the competition to take home ‘The Shout NZ Alcoholic Beverage Award’ with their Cucumber Hippy Berliner Weisse at the 2018 NZ Food Awards last month. We chat to 8 Wired’s Monique Eriksen about their big win… Congratulations on your award! How did you feel when you won? Quite overwhelmed and very proud of our great little team! We were up against some fantastic products, so to come out on top was a great honour. Why did you decide to enter the Cucumber Hippy in this year’s awards? The NZ Food Awards showcases innovation in the food/beverage industry. We feel that Cucumber Hippy fits this quite nicely. It also recently won its category at the New World Beer and Cider Awards, so we knew it had a good chance. How did you come up with the idea for the beer? We had been wanting to make a cucumber beer for years but were struggling to find a base beer that had enough flavour to be
interesting, but not so much that the delicate cucumbers would get overwhelmed. When we developed our Hippy Berliner, the lightbulb went on, and after a couple of small scale experiments, we put it into production. The zesty, fresh citrus flavours of the hippy is the perfect companion for the delicate, thirstquenching properties of the cucumbers. What makes it special/different from other craft beers out there? Cucumbers, obviously! To our knowledge it is still the only cucumber beer available in New Zealand, although we do know of a few others overseas. Apart from that, the base beer is a hoppy sour beer, which in itself was really unique when we first made it four years ago. How do you ensure 8 Wired beers stand out from the crowd? We always try and stay innovative, always coming up with new flavour combinations, developing new styles of beer or tweaking existing ones to be uniquely 8 Wired. Among other things, we have a very large barrel program, where we brew and age a large range of experimental beers. What’s next for 8 Wired? There’s always something new in progress. At the moment we’re working on a non-alcoholic IPA. A beer that packs all of the flavour of a normal strength beer but without the alcohol. It’s a tricky task but so far we’ve gotten down to 1% ABV and retained great flavour. We’re confident we can get below the illusive 0.5% barrier required to legally call it ‘alcohol free’, but only time will tell.
Intermedia NZ Publisher Dale Spencer with 8 Wired’s Monique Eriksen
For a full list of 2018 NZ Food Awards winners, visit foodawardsv.massey.ac.nz/winners/
Cucumber Hippy – Berliner Weisse (4.5% ABV) Bursting with sweet cucumber notes, balanced by lemon peel and tropical fruits. On the palate this beer is puckering, but very refreshing, full of cucumber, citrus and balanced by light hopping, finishing very clean. Other awards: •2 018 NZ Food Awards The Shout NZ Alcoholic Beverage Award - Winner •2 018 New World Beer and Cider Awards - Winner •2 018 Brewers Guild of New Zealand Awards - Silver •A IBA (Australian International Beer Awards) 2017 - Silver
FMCG BUSINESS: THE SHOUT - NOVEMBER 2018
7
THE 12 DAYS OF KIWI CHRISTMAS Find the perfect present for your loved ones this festive season with our very merry gift guide.
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JOIY VARIETAL SERIES Travel where other wines don’t dare with this portable, quirky wine in a can, now available in Sauvignon Blanc, Pinot Gris, Chardonnay and Pinot Noir. Great for outdoor gatherings with friends - the beach, camping, boat and BBQ’s – JOIY cans are singleserve and eco-friendly. Also available in Sparkling White and Sparkling Rosé. RRP $6.50 (250ml can) Contact: admin@joiy.co.nz www.joiy.co.nz
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8 WIRED ISTOUT AFFOGATO 440ML ‘The ‘i’ might be in lower case, but beware - this is a capital beer. Brimming with luscious roasted coffee and chocolate malt flavours, drizzled over a scoop of velvety ice-cream. iStout Affogato is balanced by a brisk bitterness and bold hoppy freshness, remixed by the addition of lactose, coffee and vanilla in the brew. As with all 8 Wired beers, this is a very modern interpretation of this classic style. RRP $11.99 (10% ABV) Contact: Quench Collective on (0800) 946 326 www.8wired.co.nz
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NO UGLY PLUM Wellness brand No Ugly has added a third flavour to its range of tonics with the launch of No Ugly Plum. Combining the antioxidant qualities of plums with nature’s most potent antioxidant, Enzogenol, No Ugly Plum steps up the power of No Ugly’s functional benefit and is the perfect way to kick Ugly’s old arse – just in time for summer. Available in selected stores and online now. RRP $8.99 Contact: orders@nougly.nz www.nougly.nz
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ZEFFER CHERRY INFUSED CIDER This refreshing new drop from Hawke’s Bay cider makers Zeffer Cider is infused with world renowned Central Otago cherries, resulting in a beautifully balanced cider with a delicate cherry flavour. Housed in an elegant new 1L glass flagon to celebrate Zeffer’s 10 years of cider making, this new addition to the range is perfect for summer entertaining and Christmas gifting. A great alternative to a Rosé or sparkling wine and if you weren’t a cider fan already, this one will win you over. RRP $12.99 (1 Litre Flagon) Contact: Quench Collective on (0800) 946 326 www.zeffer.co.nz
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THE VINEYARDS OF CENTRAL OTAGO BY VIV MILSOM This stunning book tells the enchanting tale of the people who risked it all to capture the Pinot dream in Central Otago: the vineyard developers and owners, the viticulturists and
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6 winemakers. From diverse countries and backgrounds, they have all shared a passion for Central Otago and a belief in its one-of-a-kind wine-growing potential. Full of colour and character, The Vineyards of Central Otago is a must-have for anyone who’s ever fallen under the Pinot spell. RRP $55.00 www.penguin.co.nz
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TOHU MÉTHODE TRADITIONELLE REWA ROSÉ Tohu Wines has collaborated
with artist Flox to design an exclusive gift box and label for their limited edition Méthode Traditionelle Rewa Rosé. Inspired by the Rosé, Flox’s vibrant distinctive illustrations depict native birds, ferns and flowers of Aotearoa. The collaboration with Tohu Wines and Flox includes an exclusive Flox-designed tote bag. For every tote sold, Tohu Wines will donate a native tree through Te Rahi o Tāne - Trees That Count. RRP $40.00 (Tote RRP $20.00) www.tohuwines.co.nz/ rewarose
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GLENMORANGIE SIGNET EMBLEM GIFT PACK The perfect gift for lovers of single malt, enjoy the original expression of elegant, floral spirit and the real backbone of the Glenmorangie range with this exclusive gift edition of The Original. The sophisticated set includes Glenmorangie 10YO Single Malt Whisky (700ml) and two classic branded whisky tumblers in a gift box showcasing Glenmorangie’s iconic emblem, the Signet. RRP $74.99 www.glenmorangie.com
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CHURCH ROAD GWEN HAWKE’S BAY ROSÉ 2018 Honouring the legacy of pioneering winemaker Tom DcDonald and his wife Gwen, this Church Road Rosé is delicate and refreshing, crafted from Hawke’s Bay grown Merlot and Tempranillo grapes. Finely textured, dry and pale salmon pink, the wine draws inspiration from the elegant Rosés of Provence, France while retaining an unmistakably, vibrant local flavour. The bottle depicts a profile of Gwen, and an excerpt from a poem written by Tom McDonald in 1971 that draws parallels between a good wine and his beloved wife. RRP $26.59 www.church-road.co.nz
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SEEDLIP GROVE 42 Seedlip Grove 42 is a citrus blend of copper-pot distillates including bitter orange, mandarin, blood orange, 10
lemongrass, ginger and lemon. Describes as ‘sunshine in a glass’, Grove 42 pairs perfectly with soda and an orange twist, offering a completely sugar- and alcohol-free cocktail. The 42 of Grove 42 is a nod to 1542 which was the year the word “orange” was first used to describe the colour as well as the fruit. RRP $64.99 (700ml) www.cookandnelson.com
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ROKU GIN ROKU, meaning six, is a gin lovingly crafted by Japanese artisans to capture the full unique taste of Japan. It harks from the same premium distiller of whisky, Suntory, enjoyed by Bill Murray in the 2003 classic Lost in Translation. The exotic spirit is distilled using six distinct Japanese botanicals; sakura leaf, sakura flower, gyokuro tea, sencha tea, sanshō pepper and yuzu. Discerning gin drinkers will be pleasantly
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surprised with the oriental aromas of green tea and cherry blossom, giving a taste that is both distinctly gin-like and proudly Japanese. RRP $64.99 (700ml) www.beamsuntory.com
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LONELY PLANET’S WINE TRAILS: AUSTRALIA & NEW ZEALAND Featuring 40 weekends of winetasting across New Zealand and Australia, this book features maps, practical details and weekend-long itineraries for each region, including where to stay, eat and, of course, drink. The follow-up to Lonely Planet’s best-selling 2015 book, Wine Trails, meet New Zealand and Australia’s best winemakers, and discover each place, its people and their traditions through the wine that’s made there. RRP $36.99 www.lonelyplanet.com
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MOA LEGASEA LAGER Moa’s LegaSea Lager is a crisp, clean drop that is helping to raising funds to help restore New Zealand’s marine environment. A percentage from every pack of LegaSea Lager sold over the summer months will go to LegaSea, a non-profit organisation committed to restoring New Zealand’s marine environment and ensuring there’s an abundance of fish left for future generations. Moa is setting a fundraising target of $50,000 to help restore depleted fisheries, create an inshore coastal zone to reduce waste and educate people on how they fish smarter while protecting marine life. RRP $23.99 (12 x 330ml cans) www.moabeer.com
[ tasting notes ]
Coming up
Rosés
Cameron Douglas is New Zealand’s first and only Master Sommelier. He is a Senior Lecturer at AUT University in Auckland, local and international wine judge, wine commentator and wine educator as well as speaker and presenter in New Zealand and internationally. Cameron is also an examiner with the Court of Master Sommeliers Worldwide. He writes the wine lists for a variety of establishments including Mekong Baby, Nanam Republic and Michelin Starred New York establishment The Musket Room.
The release of many 2018 Rosé wines signals spring, à la carte menu changes, the pending madness of Christmas and mall shopping, and the heat throughout the summer season. Such has Rosé’s popularity grown that wine producers not traditionally known for making the pink juice are now joining the growing list of brands available. Clear advantages for the buying public include price stability - making Rosé very competitive on the retail shelf and in dining rooms – a range of colours, styles and flavours that now include the use of oak, more tannin for texture and a growing range of grape varieties engaged. With salmon, apricot, pink and red all popular colours for Rosé, there would appear to be a shade for everyone. All colours of Rosé are correct - there is no guide book on such matters, although the trend recently has been towards the salmon/pale apricot hues.
Rosé can be made very dry to dry and most often just-dry in style. What was once the medium-to-sweet option has all but gone. Rosé’s in vogue status has ushered in a selection of more serious options as well and this, in turn, has grown the range on wine lists. Attention towards aromatics and structure with wild fermentation for a portion or all of the juice; the use of older barrels to add structure; extended skin contact for more tannin and grip (the trade-off is more red pigment, but remember all Rosé colour is valid); and successful attempts at capturing some minerality, aromas and more flavours shows in more than a few wines tasted for this month’s issue. Rosé can be produced from any red grape variety, including Pinot Noir (the most popular in New Zealand), Merlot, Tempranillo, Syrah, Cabernet Sauvignon and Cabernet Franc, among the more widely used.
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[ tasting notes ]
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JOHANNESHOF CELLARS MAYBERN SINGLE VINEYARD PINOT NOIR ROSÉ 2017 An intriguing attractive bouquet with a mix of minerality, light red fruits and complexity. Dry, fine and fruity on the palate with a mix of flavours and textures from red pear and red apple, some old strawberry, red tea, medium+ acidity and mineral notes. Lengthy finish, balanced and well made. Points 93 RRP $24.00 Distributor: Co Pilot Phone: (03) 573 7035 www.johanneshof.com ASTROLABE VINEYARDS ROSÉ 2018 Vibrant, fragrant, fruity and enticing bouquet with a floral and rose petal aroma. Dry on the palate with a great texture and fruit concentration, plenty of acidity and fine textures. Balanced and well made, focused, fruity and tense with a lengthy finish. Drink now and through 2022. Points 93 RRP $25.00 Distributor: Astrolabe Wines Phone: (03) 577 6794 www.astrolabewines.co.nz
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ESK VALLEY HAWKE’S BAY ROSÉ 2018 Alluring core of fruit with a mix of flower and lees-like aromas of spice then sweet raspberry and cherry. Just dry on the palate with a great core of fruit, vibrant acidity and velvet textures from ultra-fine tannins. Great core of fruit with a lengthy and balanced finish. Drink now and through 2021. Points 92 RRP $19.99 Distributor: Villa Maria Phone: (09) 255 0697 www.eskvalley.co.nz WAIPARA HILLS WAIPARA VALLEY PINOT NOIR ROSÉ 2018 Great bouquet of Rosé with aromas of silty stony minerals, soft red fleshed fruits and sweet rose. Vibrant, fresh and fruity on the palate with abundant acidity, a soft core of fruit and fine silky textures. Lengthy balanced and tasty finish. Drink now and through 2021. Points 92 RRP $21.90 Distributor: Hancocks Wine, Spirits and Beer Merchants Phone: (09) 365 1471 www.waiparahills.co.nz
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WAIMEA NELSON PINOT ROSÉ 2017 Lovely fruit-centric bouquet with aromas of red apple and raspberry, red zinger tea and spice. Just dry on the palate with plenty of crisp and refreshing acidity, fine textures and fruit-centric finish. Balanced and well made with a crisp fruity core. Drink now and through 2021. Points 90 RRP $19.99 Distributor: Federal Merchants & Co Phone: (09) 578 1823 www.sapor.co.nz WAIRAU RIVER MARLBOROUGH ROSÉ 2018 Light red fruit and floral fragrances, enticing and engaging bouquet. Crisp, fresh and dry on the palate with perhaps a little residual sweetness to off-set the acidity. Flavours of apples and plums, strawberries and cherry. Refreshing, light, crisp and ready to enjoy. Drink now and through 2019. Points 90 RRP $20.00 Distributor: Federal Merchants & Co Phone: (03) 572 7950 www.wairauriverwines.com
ROCKBURN STOLEN KISS CENTRAL OTAGO ROSÉ 2018 Plump, ripe and packed with the fragrances and flavours of sweet red strawberry, crisp red cherry and pink apple. Almost dry on the finish with a lick of sweetness, adding weight and creaminess to the texture. Balanced, fresh, lush and fun. Drink now and through 2020. Points 90 RRP $30.50 Distributor: Hancocks Wine, Spirits and Beer Merchants Phone: (09) 361 8480 www.hancocks.co.nz BABYDOLL MARLBOROUGH ROSÉ 2018 Bright, fresh, fruity, crisp and refreshing bouquet. Equally fruity on the palate with plush light red fruit flavours - red apple, red cherry and plum. A floral note and fine crisp texture. Balanced, fresh and well made. Drink now and through 2020. Points 90 RRP $17.99 Distributor: Yealands Wine Group Phone: (09) 920 2880 www.yealands.co.nz Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.
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UNDERSTANDING TASTING NOTES Cameron Douglas, New Zealand’s only Master Sommelier, explains the meaning behind some of the terms wine experts often use in tasting notes. Aroma
Acidity
All wines have aroma which is a package of smells that our nose responds to. The term ‘aroma’ has various meanings, generally related to the smells of the grape and carrying through to those of fermenting or newly fermented wine. Wine tasters associate the word ‘aroma’ with that of a young and fruity wine, and it is useful as an indication of both relative age and specific grape variety. With the development of the Aroma Wheel in the early 1980s by Ann Noble, aroma gained a more substantial meaning, and the use of the term ‘bouquet’ has been adopted - encompassing various smells associated with wines from particular appellations, wine making practices, bottle-age and even faults. A wine’s aroma is the first opportunity for the taster to critically examine the condition of a wine - lack of faults, clues to the grape variety or varieties used; and
Acid is an essential component of all wine - it assists in giving wine structure and is noticed when a wine touches the palate. Acid and acidity have multiple roles to play in a wine’s journey from vineyard to glass. In grapes prior to harvest, malic, tartaric and small amounts of citric acids are present. Post-fermentation these three acids remain, but through the process of fermentation, several other acids form, including lactic acid, which can be used as part of the Malolactic Fermentation (MLF) process. Acidity will be apparent with the amount of brightness or sheen on wine in a glass, particularly if it is youthful – high acidity shows as high levels of brightness. It is also a factor in a wine’s ability to age, and it remains a component of complexity. Acid and acidity are cornerstones of structure in a finished wine and are quantifiable. Wine tasters have the ability to detect
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bouquet provides information as to terroir, winemaking, complexity, origin (New or Old World), and age. The drivers of aroma(s) in wine also include the esters of smell formed as a result of fermentation. Deliberate manipulation of a wine by controlling volatile acidity (VA) and Brettanomyces (Brett) levels can add additional components.
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and even quantify acid levels on the palate ranging from low to high. Acidity can be felt almost immediately when a wine is drawn onto the palate. Its presence can be detected by nearly all surfaces of the mouth, but most obviously on the tongue near the tip and along the sides. As wine ages, acid levels decrease; in younger wines acidity will typically be stronger.
Body Body is the weight or heaviness of wine in the mouth and is a tasting term which relates to the structure of a wine. Body and weight in wine have the same meaning - they directly describe the fullness of the liquid based on its viscosity or thickness. Body in wine can be quantified in terms of ‘light’ through to ‘full’ – such as a comparison of water to full cream milk. The key drivers of body are alcohol and sugar. Alcohol is the main contributor to body – the higher the alcohol, the more fullbodied a wine can be. Sugar also contributes to body in wine, though not always. A sweet wine with low alcohol is not necessarily fuller bodied, for example a sweet sparkling wine. When alcohol and sugar are both higher in a wine, then a very full-bodied wine is the result, for example Chardonnay.
Complexity Complexity is a tasting term used to describe the layers of flavours and textures that a wine taster experiences. Typically, the more aromas apparent indicates a higher level of complexity. Once on the palate, the combination of aromas, flavours, textures, balance, length and finish are all determinants of complexity. Complexity is a relatively subjective term, as it relies on the experience of a taster to notice the degree to which a wine is complex or not.
Complexity in wine starts with the condition of fruit at harvest, then winemaking technique, maturation of wine and the medium in which it is matured (such as oak barrels), as well as the degree to which a wine reduces in bottle, storage and what degree of oxidation is present at the time of tasting. Some wines with bottle age are said to have more complexity, while some young wine can also have complexity. It is all about the layers of texture, flavour and subtlety a wine taster can detect.
Corkiness Corkiness or ‘corked’ is a tasting term used to describe a wine that is cork-tainted or faulty, and is typically caused by the cork closure (though this may not necessarily be the case). The technical term is 2,4,6 Trichloroanisole, otherwise known as TCA. This substance occurs naturally in cork bark. Research has shown that natural cork can harbour fungus spores even after a cork has been peroxide treated.
A WINE’S AROMA IS THE FIRST OPPORTUNITY FOR THE TASTER TO CRITICALLY EXAMINE THE CONDITION OF A WINE.” For the taster, aromas that signal a wine is cork-tainted include wet cardboard, old library books, mouldy damp carpet, old or damp clothing. Small amounts of cork taint can make a wine seem slightly dulled on the nose and palate and in extreme cases can make a wine undrinkable. Some wine tasters can detect corkiness at only a few parts of TCA per trillion, and some are less sensitive to it. Agglomerate corks, wine barrels and even a winery environment can also harbour chloroanisole causing corkiness in wine. Other sources of chloroanisole that might also taint wine include: TeCA (Tetracholoanisole), PCA (Pentachloroanisole) and TBA (Trobromoanisole).
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10 KIWI BEERS TO TRY BEFORE YOU DIE
Award-winning beer writer Neil Miller recommends his top 10 Kiwi beers that every beer drinker should sample, at least once.
Neil Miller is an awardwinning beer writer. To contact Neil regarding beer features or samples, please email him at beerlytweeting@gmail.com
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FIRST OFF, it is hard to follow in the footsteps of acclaimed British beer writer and author of 300 Beers To Try Before You Die, Roger Protz. A gentleman, a scholar and an Englishman, I swear he always wears a tie, even to breakfast at a beer festival. Accordingly, I set some more simple rules for my Antipodean mini-missive – the 10 beers listed must be reasonably available (so no festival beers or one-off crazy brews), and they must reflect something fundamental about Kiwi beers. These are not necessarily my favourite New Zealand beers - that list would be dominated by nine different Pale Ales and a Pilsner, but they are the selection I would offer to a visiting craft brewer, beer writer, alien, or even an Australian. It is a personal snapshot of craft brewing in Aotearoa…
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1. Deep Creek Undercurrent Pilsner This is a punchy New Zealand hopped Pilsner with notes of grainy malt and sharp lemon zest. Undercurrent is a favoured tipple of my lovely partner, but also stands on its own merits and in the end made me appreciate again a finelybalanced New World Pilsner as a contrast to my usual American hop bombs.
2. Yeastie Boys Pot Kettle Black Brewer Stu McKinlay claims he made this beer to unite the hoppy beers that I adore, with the malty monster ales that he loves. “Although it started out in my head as a very robust American Brown Ale, I now think of Pot Kettle Black as an American-style Porter or perhaps, a ‘new world style’,” he said . “PKB is a wonderfully balanced beer with notes of chocolate, stone fruit, liquorice, toffee and cleansing hop bitterness.” He made it to test me. Do not tell the brewer – but it is actually lovely. I particularly enjoy using this beer to make Welsh Rarebit (basically posh savoury cheese on toast) eaten in the dark with an accompanying pint of said PKB. It makes me sleep well and dream of Scotland beating England at cricket. Oh, wait, we just did that.
[ beer feature ] 3.Mac’s Green Beret IPA A relatively recent addition to Mac’s, the craft brand of giant Lion, this is an approachable, rather than extravagant, American Pale Ale which reveals notes of tropical fruit, pine and caramel. With a bold use of famous Kiwi hops, Green Beret is good stepping stone into Kiwi craft beer and readily available. It is a beer I will be drinking a lot while watching test cricket sitting on the couch – quaffable and affordable. Howzat?
4. Rocky Knob Snapperhead IPA Husband and wife team Stu and Bron Marshall are still expanding their range of bigflavoured beers. With cheeky names (such as ‘Undies’ for their session IPA) and full flavours, Rocky Knob’s Snapperhead burst onto the scene in 2015. It is an outrageous Double IPA wildly celebrating grapefruit and passionfruit flavours. Snapperhead has moved from prepoured riggers to cans and bottles in the store. I tried it for the first time at Beervana and the brew simply blew me away. The feeling remains to this day - it is still their best. Snapperhead is a desert island beer for me – notwithstanding the fact that my lack of survival skills would mean I would last about seven hours after being marooned...
5. Kereru For Great Justice Upper Hutt brewer Chris Mills created this “Wood Fired Toasted Coconut Porter” due to his love of beer and pizza. Local pizza oven roasted coconut is added to a rich brown porter. The brew is decadent
mix of chocolate, burnt toast and surprisingly subtle toasted coconut notes.
Cook, who was the first person to brew beer in Australasia. The modern use of spruce creates the unique flavour combination of Turkish Delight, honey, rosewater, caramel and ginger. This beer can be smelt across the room and never replicated.
6. Garage Project Demus Favorem Amorist
8. Invercargill Brewery Pitch Black Stout
This super-creative and prolific brewery has brought back their ‘Indochine Pale Ale’ brewed with mango, chilli, Vietnamese mint and lime juice. There was a controversy about the first name (Death From Above) but after a long hiatus it has returned as Demus Favorem Amorist, Latin for “we choose to stand for love”. Putting aside the debate about the alleged Vietnam War references in the initial name, this beer returns as a fascinating flavour combination of orange, lime and herb garden, underwritten by a warming heat. I do not like chilli beers – but I absolutely love this one.
The country’s southernmost brewery is renowned for its darker beers, including Smokin’ Bishop, a Rauchbier smoked over Manuka wood. Their best-selling Pitch Black is a creamy stout which offers flavours of burnt toast crusts, milk chocolate and chewy caramel. As a result, it has often been likened to good Milo – in the best possible way.
9. Emerson’s Bookbinder
THE MODERN USE OF SPRUCE CREATES THE UNIQUE FLAVOUR COMBINATION OF TURKISH DELIGHT, HONEY, ROSEWATER, CARAMEL AND GINGER. THIS BEER CAN BE SMELT ACROSS THE ROOM AND NEVER REPLICATED.” 7. Mussel Inn Captain Cooker Captain Cooker is easily one of the most distinctive and interesting beers produced in New Zealand. The key is the use of the native Manuka tree, inspired by Captain
The very first beer from this veteran and venerated brewery is still a best-seller. Inspired by English bitters and named after an early customer who actually was a bookbinder, Booky (as it known by fans) is soft and balanced, with touches of caramel and stone fruit. It was a flavoursome mid-strength ale decades ahead of the trend.
10. Epic Armageddon IPA Might be a cliché but I seem to appreciate this bodacious Pale Ale more and more over the years. For a while, this double marvellous IPA was sometimes overshadowed by its bigger brother Epic Hop Zombie, but slight tweaks to the recipe bought a wonderful balance of bitterness, spice and citrus. It is fruity (grapefruit and lime), punchy and wonderfully bitter, but there are more ginger notes these days and this has provided some real new zest into what was already one of the single finest beers this nation has ever produced.
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