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September 2017 – Volume 4 – No 8
PLUS!
DRINKS
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WHAT’S HOT
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EVENTS
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NEW ZEALAND’S LARGEST FMCG AND LIQUOR AUDIENCE
contents
September 2017
Up Front
Events
4
Editor’s note
38
Supreme Award for Venison Pie
6
Industry news
40
‘Rock star’ supermarket checkers
10
Legal advice Tips for selling your franchised business
40
The search is on for NZ’s tastiest Snarler
42
New era for NZ Champions Of Cheese Awards
42
Events Calendar
43
Social Sphere Industry members spotted out and about
Category Insights 18
Drinks
Regulars 12
In Season Fresh produce in store
14
Health & Beauty Here comes summer!
28
The Shout 3
Editor’s Note
4
Industry news and insights
6
New World Wine Awards 2017 underway Q&A with international judge Meg Brodtmann
9
Spotlight on Sauvignon Blanc We take a look at news and emerging expressions of this popular variety
16
FGC Food literacy is vital
23
Q&A Coca-Cola Amatil MD, Chris Litchfield, talks to FMCG Business.
24
Groceraunts are go Notes from the retail front line
26
Gear New technology for work, rest and play
12
Industry Trends Premium Potential
Que Syrah, Syrah Tasting notes from Cameron Douglas MS
14
Are dark beers just for dark days? Neil Miller explores the world of porters and stouts
16
Beer Nation – Another Round Extract from Michael Donaldson’s new book
28
30
What’s Hot New products in store
18
Good Business 32
Industry news
34
Buy NZ Made Buy New Zealand Made campaign tightens up Kiwi trademark licensing
36
Waste Management Recycling – The art of the possible
33
See the latest gear for work, rest and play in this issue.
FMCG BUSINESS - SEPTEMBER 2017
3
[ editorial ]
Love for the land and respect for the sea
I
was thrilled to hear that Kono CEO Rachel Taulelei received the 2017 Prime Minister’s Business Scholarship this year. The scholarships fund study at world-class business schools and are designed to improve international competitiveness, with opportunities to explore new models of business, social enterprise and networks, which will benefit the recipients in their ongoing journey, striving for excellence. Did you know that Kono is a Maori-owned, New Zealand company, employing over 400 staff, farming over 530 hectares of land and sea, and exporting to over 25 countries? Rachel says: “Kaitiakitanga (guardianship and legacy) is one of the core values that directs our business and our relationship with our environment. It will be interesting to learn how others are ensuring that their business practices are not only profitable, but are also right for people and the environment. At Kono, we recognise that wellness of our people is intrinsically linked to the wellbeing of our environment. Love for the land and respect for the sea must be ever present.” Since inception, our publication has featured a monthly ‘good business’ section, designed to highlight sustainable and environmentally friendly business practices. This is an area that is changing fast, if you consider that the most active food patents around the world right now are in aquaculture, meat analogues, vertical farming and insect proteins! You will find industry news from New Zealand and abroad, plus top trends, advice and commentary from our team of industry experts, in every issue of FMCG Business. Subscribe to our weekly updates via www.fmcgbusiness.co.nz and join our daily conversations on Facebook, Twitter and Instagram – and don’t forget to send us your favourite snaps. The iconic Barker’s of Geraldine brand, as seen on our cover, has become well known for their unique and innovative fruit blends. Find out more about their exciting, first ever readyto-drink beverage launch on pg 18-19. Barker’s of Geraldine is still based on a corner of the family’s original farm, in South Canterbury. The farm, in the lea of the Four Peaks mountain range, beside the Te Moana River, is surrounded by rolling pastures and is now a thriving business, making world class jams, chutneys, syrups and condiments, supporting the local community and buying local produce whenever possible. Enjoy this issue,
PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 PUBLISHER Dale Spencer dspencer@intermedianz.co.nz EDITORIAL DIRECTOR James Wells The Intermedia Group Pty Ltd AUSTRALIA james@intermedia.com.au HEAD OF CONTENT Tamara Rubanowski trubanowski@intermedianz.co.nz ph: 027 278 4761 NATIONAL SALES MANAGER Joel Bremner jbremner@intermedianz.co.nz ph: 021 370 065 SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 THE SHOUT EDITOR Charlotte Cowan ccowan@intermedianz.co.nz ph: 021 774 080 THE SHOUT SALES MANAGER Sam Wood swood@intermedianz.co.nz ph: 021 256 6351 ART DIRECTOR Ryan Vizcarra ryanv@intermedia.com.au HEAD OF CIRCULATION Chris Blacklock cblacklock@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SUBSCRIPTION ENQUIRIES Eclypse Lee elee@intermedianz.co.nz
Tamara Rubanowski trubanowski@intermedianz.co.nz www.fmcgbusiness.co.nz
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September 2017 – Volume 4 – No 8
ON THE COVER Find out more about Barker’s of Geraldine’s exciting new product launches on pg 18-19.
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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 © 2017 - The Intermedia Group Ltd
MADE IN NEW ZEALAND
[ news ]
Fresh Collective by New World arrives in Mt Albert
Steve McClean, owner-operator for Fresh Collective Alberton Ave, with team members on opening day.
Foodstuffs North Island has opened its second Fresh Collective by New World store in the central Auckland suburb of Mount Albert. The store at 1 Alberton Ave was formerly a Four Square. It closed on June 20 for refurbishment. “We’re very excited to be able to reveal the new store to Mount Albert residents,” Foodstuffs North Island Chief Executive Chris Quin says. “They’ve waited patiently for it to reopen and we think they’re going to love their new local.” The Mount Albert store not only has a new frontage with Fresh Collective by New World branding, but a completely new internal layout, new product offerings and special features not seen in Foodstuffs stores before.
As well as picking up a great cup of coffee from the in-house barista, customers can now order fresh smoothies; grab some sushi; pick up a pizza fresh from the pizza oven; or choose a chicken, basted to order from the rotisserie. There is also a bakery, a butcher and a fresh seafood counter where you can see delicious meat and kai moana you’ve selected being prepared. Owner operator of the new store, Steve McClean, says: “The store also has an exciting new feature; the Enomatic wine tasting machine, which allows customers to taste a select variety of wine before purchase. We’ve long been known for our wine selection here at Alberton Ave but now customers will be able to try before they buy, giving them an added level of comfort they are making a choice that best suits them. “We are really excited about giving our customers a smaller grocery store that answers that question of ‘what will we eat tonight’. There’s plenty of fresh, take-home meal solutions including Just Cook It kits, which come complete with pre-measured fresh ingredients, a recipe and instructions for either two or a four people.” The Fresh Collective has an extensive deli counter, specialty cheeses and a wide range of fresh fruit and vegetables. Quin says, “Fresh Collective by New World also has your everyday grocery needs, so that you can top up with the basics at the same time. We intend to keep refining the concept as we go, to suit each community. We’ll be looking at other urban areas in the North Island where Fresh Collective by New World will suit our customers.”
FreshChoice for central Christchurch The heart of Christchurch city will now be filled with music and glamour as a contemporary new supermarket, FreshChoice City Market, opens at The Crossings. FreshChoice City Market offers live music, an espresso bar, touch screen technology, compostable bags and is focused on highlighting the best of Canterbury’s produce. It is a foodies’ heaven and has an impressive line-up of local Christchurch products. The store will also cater to the rapidly growing business hub in the city, with food and beverage delivery service for businesses, along with a pick-up from store service, which will help make shopping a quick and easy process for those with limited time on their hands. 6
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FreshChoice City Market owner, Heather Brown, says that she is delighted to showcase some of the amazing local artisan businesses. “We have pushed the boundaries to a new level for a supermarket experience for our shoppers and to encourage them to support Christchurch and the central city rebuild. I think shoppers will love the convenience of having their products all in one place to enjoy while doing their usual shop,” she says. FreshChoice City Market promises a range of handcrafted artisan breads, hand-picked freshly-sourced produce from local farmers, and a number of fresh dinner solutions produced by their very own in-store chef. The espresso bar will provide a range of lunchtime food and Allpress coffee.
Banana loving Kiwis can now find the little green frog symbol on Dole Ecuadorian bananas in their local supermarket. The Rainforest Alliance Certified™ seal means your bananas and pineapples were produced according to strict standards that protect wildlife and improve conditions for workers and their communities. Dole’s Rainforest Alliance certified farms undergo audits to ensure they comply with rigorous social criteria designed to protect workers, families and nearby communities.
www.dolenz.co.nz
#choosesustainable
DoleNewZealand
[ news ]
Changes for Cadbury chocolate plants Mondelēz International is investing millions in Hobart’s Cadbury chocolate factory while pushing ahead with plans to close its Dunedin production line. “Over the past five years, we have invested $110 million in Tasmania, and are announcing a further $75 million commitment to be spent over the next 18 months,” Amanda Banfield, Area Vice President said. “Our team here has worked hard to help us become more efficient, cut costs and improve our competitiveness and as a result, we’ve reduced the cost of converting raw materials into a block of chocolate by 12 percent. But while progress has been made, increasing local and global competition, low domestic Cadbury World will move to the historic Castle Street Old Dairy. growth, rising costs, and Australia’s distance from overseas markets make it difficult to compete against the likes of New Zealand Country Head, James European factories with lower costs.” Kane, confirmed the decision. “The NZ$7 The Cadbury factory in Hobart will million investment will create an entirely shed around 50 workers from the new tourism experience in the historic factory this year, in the bid to become Castle Street Old Dairy, which is being more competitive. refurbished to provide a new home for A statement from the company said it Cadbury World. We hope to double the will be able to realise more efficiencies number of full-time equivalent roles through investing in technology from about 25 to 50. Visitor numbers and equipment. are expected to go from 110,000 to over The Tasmanian manufacturing plant was 180,000 per year, ensuring it remains the first Cadbury operation to be set up one of Dunedin’s most popular tourist outside of the UK and has been operating attractions and a popular meeting place for 95 years. for the local community. Hobart’s Cadbury chocolate Meanwhile, Mondelēz International has “The decision to end local operations factory in Claremont. also announced plans to redevelop and has been a difficult one for our people grow Cadbury World in New Zealand, to and the business, however our investment ensure it remains a key Dunedin tourist attraction. in Cadbury World ensures an important part of Dunedin’s growing Following the decision to end manufacturing operations in tourism sector remains in the city,” said Kane. Dunedin, which will take effect in March 2018, the company has The project will be completed by late-2018. Mondelēz has also worked with tourism experts and community leaders to ensure the committed to retaining many of the events that currently form part of landmark site remains a lasting legacy for the Dunedin community. the Cadbury Chocolate Carnival.
Aldi delivers in the US Aldi has partnered with Instacart to deliver groceries in three cities in the US. The German grocer will launch a pilot from the end of August in Los Angeles, Dallas and Atlanta. This adds more pressure to an already competitive grocery market. The move also comes at a time when grocery chains in the US are caught in a price war. German rival Lidl has started opening stores there and online retailer Amazon.com has acquired grocery chain Whole Foods Market. To better position itself, Aldi said it would invest $3.4 billion to expand its US store base from more than 1,600 currently to 2,500 by 2022. According to Euromonitor International, Aldi is the top discounter in the world, with 25.4% of the market. Aldi is the fifth largest grocery retailer globally and recorded a Compound Annual Growth Rate 8
FMCG BUSINESS - SEPTEMBER 2017
(CAGR) of 6.4% in 2011-2016. In the US, Aldi is currently the eleventh largest grocery retailer. Sales of food and drinks via internet retailing in the USA grew from US$5.3bn in 2011 to US$8.4 bn in 2016.
New CEO for Mondelēz Mondelēz International has appointed Dirk Van de Put, the current Chief Executive of Canadian frozen foods maker McCain Foods, to succeed Irene Rosenfeld as the company’s Chief Executive from November 2017. Rosenfeld has been associated with the company for more than 11 years, first as the CEO of Kraft and then as the CEO Dirk Van de Put will join of Mondelēz, which was spun off from Mondelēz as CEO in November. Kraft in 2012. Rosenfeld will continue as chairman of the board until March 31, 2018, at which point she will retire and Van de Put will assume the role of chairman and CEO. Van de Put has about 30 years of experience in the packaged food industry, including executive roles at Mars Inc and Groupe Danone.
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Amazon creates new jobs down under Director of operations for Australia, Robert Bruce says Amazon’s new 24,000-squaremetre fulfilment centre will bring hundreds of new roles to Dandenong South and that the company will eventually create “thousands of new jobs” in Australia. “This is just the start. Over time, we will bring thousands of new jobs to Australia and millions of dollars of investment as well as opening up the opportunity for thousands of Australian businesses to sell at home and abroad through Amazon Marketplace,” he says. Amazon currently has almost 1,000 employees in Australia. The retailer will begin recruiting for a range of roles in the new fulfilment centre, including operations managers, packers, systems technicians, and HR specialists. Bruce said the new warehouse will allow Amazon to deliver to customers across the country. “Amazon watchers have had a busy month, ever since the global e-commerce giant announced its planned acquisition of US grocer Whole Foods,” comments Bettina Kurnik, Senior Research Analyst at Euromonitor International. Yet the developments are not restricted to the company’s domestic market, and news of its aggressive expansion globally spans across the Asia-Pacific region. Amazon’s launch in Singapore was much publicised due to its offering Prime Now two-hour delivery on all purchases, and having to enlist the services of taxi, Uber and Grab drivers to make good on the promise. Amazon India has just announced that it will set up three more fulfilment centres, taking the total number of such facilities within the country to 41 by October 2017. “With the confirmation that Amazon is setting up a fulfilment centre in Dandenong South, we can add Australia to that list, providing a more concrete vision of what’s in store for Australian retailers in the near future,” says Kurnik.
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FMCG BUSINESS - SEPTEMBER 2017
9
[ legal advice ]
Be prepared Tips for selling your franchised business
W
Megan Williams is a director of Steindle Williams Legal Ltd specialising in the areas of commercial law and property. www.swlegal.co.nz
GET YOUR LAWYER INVOLVED AS EARLY AS POSSIBLE SO THEY CAN ADVISE YOU”
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hen listing their homes for sale, New Zealanders will do everything they can to get the best price. The same should apply when you are selling your franchise business. The only way to ensure full value from your franchise business, in terms of capital gain, is to sell the business as a fully operating and profitable business, within a current franchise term. Any future franchisee will wish to purchase a full package without the “hurdles” of a new business. Prepare your business for sale up to three years ahead. Here are some useful hints in maximising the value of your franchised business before you hit the market. Keeping things confidential – Keep your plans to sell your franchise business confidential until the contract is unconditional. There is no need to unsettle employees and customers unnecessarily as this could have an impact on your sale price. Involve your lawyer early on – Get your lawyer involved as early as possible so they can advise you on terms and conditions that are applicable to your particular business. They will also practically consider timeframes that are not disadvantageous to your business or staff. The Employment Relations Act 2000 imposes strict requirements on employers selling their businesses. Your lawyer will ensure the agreement contains clauses protecting you from a breach of any legislation. Brokers – An effective business broker will give you expert advice and practical tips on the best way to market and sell your franchise business. They will guide your buyer through the due diligence phase of the sale. Get clarity on commission amount and other costs you may need to pay, such as advertising costs. Make sure that you can back up any statements you make to a buyer or the agent. There are considerable fines under the Fair Trading Act 1989 for misleading and deceptive conduct. Know your franchise agreement – As your franchise agreement will include requirements which you must meet before you can sell, ensure you are aware of all your obligations under this agreement before you consider selling. Some
FMCG BUSINESS - SEPTEMBER 2017
franchise agreements require you to give the franchisor the ability to approve the form of the sale and purchase agreement or give the franchisor a first right to purchase the franchise business. Good paperwork is a must – Your accounts and other financial records (such as PAYE and GST returns) should be up to date. The purchaser and their accountant will want to review these records during the due diligence period. Keep on hand all operation procedure manuals relevant to the business and employment agreements and employment records. Be up to play with any apps and social media strategies you use in the business. Lease – If you lease your premises make sure you have originals of all the lease documentation and that you are familiar with the landlord’s requirements for an assignment of the lease to the buyer. The landlord will usually require a statement of the assets and liabilities of the purchaser and a summary of their business experience. If the term of the lease is shorter than the term of the franchise agreement, or only has a short time before the term has expired, the purchaser may ask to extend the lease as part of the sale. Purchase Price – You will need to specify the portion of your purchase price which relates to stock, tangible assets (e.g. physical items) and which relates to intangible assets (e.g. goodwill). You should talk to your accountant before you agree on the split as this will have tax consequences for you. The earlier you get started in preparing your franchise business for sale the better chance you will have to maximise value and the smoother process will be.
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[ in season ]
Best in season
N
ew Zealand navel oranges and lemons remain in good supply in September while new season avocados, fresh herbs and strawberries will begin to make an appearance later in the month. The strawberry season will get fully underway in November and run through until February, with 40% of the commercial crop harvested from the Auckland region. Consumer demand for avocados will once again be strong, as the popularity of this fruit continues to rise due to its taste, versatility and health benefits. New potatoes are not far away and Encore mandarins should be in store by October. This locally-grown mandarin variety has excellent flavour and is easy to peel.
Strawberries Did you know that strawberries are not in fact, a berry? They are a member of the rose family and each one has, on average, 200 seeds on the outside. True berries, such as blueberries, have seeds on the inside. What to look for: A ripe strawberry will be red all the way through. Under-ripe strawberries will be white or even slightly green around the top. Watch for any mould or squashed patches that may develop through incorrect handling. Storage: Store in the chiller and handle strawberries with care to prevent bruising. Nutrition: Strawberries are rich in antioxidants and are a good source of vitamin C, manganese, folate and potassium.
NZ lemons The main winter crop is still flowing through to retail stores. Lemon juice is a useful ingredient to have on hand in the kitchen and also prevents cut apples, pears and avocados from turning brown. What to look for: Choose lemons that feel heavy for their size and have smooth, unblemished skin. Tinges of green indicate they’re under-ripe. Avoid lemons that are pale, soft, spongy or wrinkled – they are older and will contain less juice. Storage: Store lemons at room temperature. They do not need to be chilled. Nutrition: Lemons are a great source of vitamin C. 12
FMCG BUSINESS - SEPTEMBER 2017
Avocados Northland and the Bay of Plenty produce the bulk of New Zealand’s avocado crop. Growing consumer demand makes avocados an excellent high-profile retail display option. Avocado is one of only a few fruit to contain good fat. What to look for: Choose Hass avocados based on colour – bright green are not yet ripe; olive green will be ripe in 2-3 days; brown green are firm ripe; purple brown are soft ripe. Storage: Ripen at room temperature then store in the refrigerator. Stack and display avocados carefully as they bruise easily. Do not squeeze. Nutrition: Avocados are considered to be a ‘superfood’ and contain healthy monounsaturated fat, which helps lower blood cholesterol and increase satiety. Making this superfruit even more desirable is the latest news that New Zealand-grown avocados have double the amount of vitamin B6 and 20% more folate than those grown in other countries!
New potatoes New potatoes are available from September until February. Potatoes are New Zealand’s most popular vegetable, with 97% of people eating them. Over half the population cook fresh potatoes at least four times a week, and 20% of people eat them daily. What to look for: The skins of new potatoes are usually thinner and appear flakier than the skin found on older potatoes. Waxy potatoes (such as Nadina, Draga and Frisia) are common new season varieties. Storage: Potatoes prefer cool, dark, dry conditions. Do not refrigerate as this can change the flavour. Nutrition: Potatoes are a low calorie, high fibre food. They’re a good source of vitamin B6, potassium, vitamin C, phosphorus, niacin and pantothenic acid.
United Fresh New Zealand Incorporated support the 5+ A Day Charitable Trust. Visit www.5aday.co.nz for more fresh fruit and vegetable facts, storage information, nutrition information and recipes. 5+ A Day is also on social media: @5adaynz .
ÂŽ
Premium Chips get a bold NEW Look
Made from NZ grown spuds Coated with delicious, crunchy Golden Crunch batter Modern and bold new pack designs On shelf from September
[ health & beauty ]
HERE COMES SUMMER!
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e all appreciate the importance of using a good sunscreen to protect our skin from the harmful effects of the sun, particularly in New Zealand where the rates of melanoma skin cancer are extremely high. Surf Life Saving Sunscreen continues to offer a high protection UVA/UVB SPF50 sunscreen at the same affordable price as when it was first launched, offering good value for money for the whole family, says Senior Brand Manager, Kate Feek. “The Dry Touch formulation ensures it will dry completely, leaving the skin feeling clean and fresh, not sticky; the perfect option when playing sports. In addition, all sales generate a royalty payment towards Surf Life Saving New Zealand, to help fund this amazing charity. Each summer, thousands of life guards volunteer their time to help 14
FMCG BUSINESS - SEPTEMBER 2017
keep us safe between the flags, so let’s support them in every way we can. For more information contact us at Zenith Distribution 0800 804 711 or info@zenithdistribution.co.nz,” says Feek.
Sun protection While it’s important to take daily care of your lips to prevent chapping and moisture loss, it is also very important to protect lips from the sun. Lips need more protection than the rest of the body because they have little or no melanin. Melanin is a natural skin pigment, which screens out the sun’s harmful ultraviolet rays. Most Blistex lip care products contain SPF for sun protection, says Shannon Colligan, Brand Manager – Health & Beauty at Wilson Consumer Products. “Known for superior quality ingredients, Blistex has a unique
product range that caters to many different types of lip care concerns. Blistex has an extremely loyal user base, and continually brings innovation to the lip care category. Regularly advertising on TV with proven results year on year, Blistex drives category value. Blistex is the #1 lip care brand in New Zealand grocery with 35% market share, and is continuing to show good growth in both Progressive and Foodstuffs (IRI MarketEdge $ MAT to 30/07/17),” she says.
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[ FGC ]
Food literacy is vital
H
Katherine Rich Chief Executive NZ Food & Grocery Council www.fgc.org.nz
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arvard University Dining is big business. The community education programmes. These include initiatives by the likes of Nestle (Be Healthy, Be self-sustaining department serves 25,000 Active and Cook for Life), Sanitarium (Eat Your meals a day during the academic year and Words), Harraways (Breakfast Club), Heinz five million annually. It has a staff of 650 and annual Wattie’s (Project Cook), George Weston (Nourish foodservice revenue of nearly NZ$90 million. our Kids), Fonterra and Sanitarium (Kickstart), But it’s more than just big business. In 2005, it Kellogg’s (Breakfast for Better Days), and Coca-Cola started The Food Literacy Project, which hosts a (Move 60). Along with distributing products, these fellowship programme and academic events and opportunities for students and the wider community. initiatives contain materials and ideas for the allimportant education component. Its mission is to cultivate an understanding of food For those who aren’t convinced of the vital role of “from the ground up”, focusing on sustainability, food literacy (and believe a tax on sugary drinks will nutrition, food preparation and community “to solve all our ills), you don’t have to look too far for promote enduring knowledge, enabling consumers examples. to make informed food choices.” One that left me amazed was from a survey by the Food literacy has been described as “the relative Innovation Center of US Dairy. It found that 7% of ability to basically understand the nature of food American adults believe chocolate milk comes from and how it is important to you, and how able you brown cows! That equates to 16.4 million people are to gain information about food, process it, who’re totally misinformed about analyse it, and act upon it”, and the origin of their chocolate milk! “understanding the impact of your It doesn’t stop there. California food choices on your health, the researchers found that half of environment, and [the] economy.” pre-college pupils surveyed I’d say it’s a bit of both, but one didn’t know onions and lettuces sure thing is that it’s recognised by governments and industry the 7% OF AMERICAN are plants, three in 10 didn’t know cheese is made from milk, world over as the key to good ADULTS BELIEVE and four in 10 didn’t know health and fighting obesity. If we don’t know where our food comes CHOCOLATE MILK hamburgers come from cows. How does this happen? When from, how can we make informed COMES FROM you think about it, it’s probably choices around it? not so surprising. In New Zealand, the BROWN COWS.” Historian Ann Vileisis, in her Government’s Childhood Obesity book ‘Kitchen Literacy’, argues that in the US this Package is the cornerstone of our approach to ignorance developed alongside the industrial food obesity. Its 22 initiatives range from targeted system, when fewer people were involved in food interventions to food literacy, in the form of production or processing, and innovations and evidence-based nutrition and activity guidelines, packaging made it possible to ship foods in different information and resources aimed at helping forms: “Many Americans couldn’t imagine the caregivers make better choices. origins of the boxed cereals or shrink-wrapped hot One initiative involves working with the dogs in their kitchens”. industry, which has long been involved in work I don’t know how New Zealand compares (that on reformulation, portion sizes, and school and would be a fascinating study), but I imagine the trend could be similar, though not as extreme. Being a small country, we are not as far removed from our farms and market gardens as are those in big US cities. Nonetheless, I have no doubt there are big gaps in Kiwis’ knowledge of food nutrition and preparation, and that those gaps are contributing to obesity. Nutritionists and industry agree that knowing the origins of our food is critical to raising children who know how to eat healthfully. Industry will continue to work with schools and communities on improving food literacy. Perhaps it’s time the education system took a closer look, too.
FMCG BUSINESS - SEPTEMBER 2017
COOL DRINKS
Discover new beverage trends and best-selling thirst quenchers.
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s the makers of the leading cordial brand in New Zealand*, Summer 17/18 felt the perfect time for Barker’s of Geraldine to jump into their first ever ready to drink beverage launch. “A daunting and highly competitive category, we walk in with our eyes wide open for the exciting journey ahead”, says Danielle Esplin, FMCG Sales & Marketing Manager. “After driving rejuvenation and flavour innovation into the mature cordial category, customers have often requested a ready to drink version of our popular fruit syrups. After chatting with customers and identifying a gap in the market for a fruit driven, thirst quenching, refreshing carbonated beverage that responsibly uses simple cane sugar, the Barker’s Fruit Spritzer range was created. “Customers spoke of the desire for a beverage that finished dry on the palate to ensure it was sessionable and enjoyable; a beverage that 18
FMCG BUSINESS - SEPTEMBER 2017
they wanted to share and made them feel table proud with a clean label that had them believe they were simply drinking crisp fruit juices that were freshly squeezed into sparkling water. The Barker’s of Geraldine Fruit Spritzer range has delivered just that.” Packaged in a uniquely sized 500ml bottle that encourages ‘a glass for me and a glass for you’ approach and minimises the purchase risk vs a large family sized 750ml and provides convenience vs a bulky 4-pack of single serves, the slim line Barker’s 500ml size encourages an enjoyable non-alcoholic sharing concept which responds to the growing trend of many people adopting reduced alcohol consumption. With 25% less sugar than competing carbonated ready to drink brands in the market, the Barker’s of Geraldine reduced sugar Fruit Spritzer range delivers delicious squeezed fruit flavours with the minimal use of refined sugar. “Like the rest of the Barker’s range, we have chosen not to use artificial sweeteners (nor natural sweeteners
[ category insights ] Frucor Suntory Frucor Suntory has more than 50 years of knowledge, insight and expertise in the New Zealand beverage industry. With strong origins in juice, the portfolio has evolved to include water brands, the Pepsi range, a selection of low and no sugar beverages, and of course market-leading energy drink V*. Great brands and innovative new products remain at the heart of the business. in this case), but rather include a small amount of regular cane sugar to help carry the natural fruit flavours which enhances the flavour appeal,” says Esplin. The result is a subtly coloured and flavoured juice and sparkling water blend that reflects the trust, quality and heritage of the Barker’s of Geraldine brand. The brand has become well known for their unique and innovative fruit blends. This new beverage launch is no exception; from the already popular Lemon, Lime, Cucumber & Mint flavour to the new creations of Brewed Ginger Beer with Lime; Brewed Apple Cider & Elderflower and Rhubarb, Redcurrant & Rosehip, all four flavours look elegant in a wine glass with crushed ice or used as a mixer for regular gin or vodka refreshers – with no syrup and soda water mixing required. “We look forward to hearing what customers think of our newest beverage innovation, which can be found in the juice aisle in the supermarket”, says Esplin. And given a summery Christmas is the ultimate time for creating and sharing impressive mouthwatering kitchen creations, Barker’s of Geraldine are about to launch a range of dressings and vinaigrettes which naturally focus on a NZ fruit story. Including; Gisborne Mandarin & Ginger Vinaigrette featuring Squeezed Satsuma Mandarins and Central Otago Black Cherry & Balsamic Dressing, these are just two of their beautiful dressing creations. Barker’s have become known as the experts in fruits; it’s exciting to see their innovative launch of Fruit Compotes packaged in convenient ‘pour and store’ pouches. The fruit combinations will give kiwis confidence in the kitchen. The whole fruit toppers are the perfect partner for desserts, baking and breakfast and can be found in the canned fruit aisle of stores. Fruit Spritzers launch 18 September along with Dressings, while Fruit Compotes are available from 21 August (as shown on the cover of this issue). For more information, visit www.barkers.co.nz or chat to your local Twin Agencies representative. *IRI MarketEdge data to 16.07.17
*IRI MarketEdge Scan, Total Defined Grocery, Petrol and Route, Dollars Share of Energy Drinks by Brand, MAT to w/e 06/08/17
Shaking up the juice category Throughout 2017, Frucor Suntory has launched a range of new products, tapping into consumer insights to ensure all brands remain fresh and relevant. The new 3L Fresh Up Burst range launched in August and is available in four delicious flavours: Orange Crush, Apple Bliss, Berry Delight, and Fruit Punch. They have no artificial flavours, colours or preservatives. Fresh Up original flavours are still available in 1L. From September, the Just Juice tetra pack is being replaced with a slick new bottle. The new range includes all of the traditional family favourites and has no added sugar, artificial flavours, colours, or preservatives. Marketing support will be focused on helping consumers navigate the change in packaging with path to purchase communication. Just Juice is also introducing a new orange juice offer into the 1L range, supported with in store sampling. In the chiller, Simply Squeezed will roll out a fresh new design that unites the range. Alongside the new packs, Frucor Suntory is launching a brand new range of Super Smoothies. Each smoothie is made with a tasty blend of fruits, vegetables and contains a different superfood, like guarana, chia or linseed. Frucor Suntory CEO, Kevin Bowler, says: “The juice portfolio is our heartland and remains an important focus for the business. Frucor Suntory is invested in developing products that deliver to changing consumer needs and driving long term growth.”
Pepsi MAX® launches All Blacks emojis As one of the official sponsors of the All Blacks, Frucor has unveiled a unique collection of PepsiMoji designs that celebrate New Zealand’s favourite rugby team and give fans new tools to chat about the game. FMCG BUSINESS - SEPTEMBER 2017
19
[ category insights ] NIELSEN DATA Total Supermarkets - CURRENT MAT to 13/08/2017 SDESC
Val Sales
Val % Chg YA
Total Carbonated Beverages
$319,822,792
-0.1
Carbonated Soft Drinks
$287,209,293
-0.3
Carbonated Mixers
$27,480,186
4.2
Carbonated Fruit Juice
$5,133,312
-11.8
Total Chilled Beverages
$106,575,918
-3.6
Fruit Juice Chilled
$48,517,040
4.5
Fresh Flavoured Milk
$43,064,986
-15.4
Uht Flavoured Milk
$14,993,892
13.7
Total Fruit Juice Drinks
$114,933,644
-6.0
Fruit Juice Shelf Stable
$73,308,658
-6.3
Fruit Drinks
$35,591,955
-4.1
Vegetable Juice
$6,033,031
-12.9
Total Sports Energy Drinks
$135,642,667
3.4
RTD Energy Beverages
$93,665,845
6.1
Sport Drink
$26,975,430
-2.8
RTD Other Beverages
$14,659,458
-0.5
Non RTD New Age Bevarages
$341,934
-17.0
RTD Energy Shot
$-
0.0
Total Water
$89,710,626
13.0
Non Carbonated Mineral Water
$70,399,859
15.1
Carbonated Pure Mineral Water
$11,083,843
6.5
Carbonated Flavoured Mineral Water
$8,226,924
5.2
T. Total Beverages
$1,136,402,974
2.8
Carbonated Beverages
$319,822,792
-0.1
Coffee
$245,199,876
5.1
Sports Energy Drinks
$135,642,667
3.4
Fruit Juice And Drinks
$114,933,644
-6.0
Tea
$95,284,466
6.1
Water
$89,710,626
13.0
Milk Drinks
$49,440,096
9.8
Cordials And Syrups
$40,209,368
-2.5
Milk Modifiers
$31,161,164
2.8
UHT Flavoured Milk
$14,993,892
13.7
Roasted & Ground Coffee
$75,832,005
10.6
Flavoured Coffee
$55,026,654
5.2
Other Non Dairy Milk Substitutes
$25,220,322
14.9
Cordials
$22,999,865
4.3
Soya Milk
$21,815,060
7.1
Herbal Tea
$20,589,653
13.1
Tonic Food Drinks
$19,466,884
0.0
Presweetened Powdered Beverages
$15,810,205
-11.5
Drinking Chocolate
$11,694,280
7.8
Green Tea
$10,653,605
-2.7
RTD Tea
$8,804,990
8.0
Milk Shake Flavourings
$2,404,714
-11.3
Soda Syrups
$1,399,298
5.3
Coffee Additives
$1,235,739
12.5
Coffee Essences
$642,855
-4.7
Coffee Substitutes
$521,768
0.3
Drink Whiteners
$500,693
7.5
Non RTD New Age Beverages
$341,934
-17.0
20
FMCG BUSINESS - SEPTEMBER 2017
All Blacks players are now part of the world’s global language – emojis – through the specially-commissioned and proprietary-designed Pepsi MAX artwork. The illustrations of select players will be featured on both collectible, limited-edition Pepsi MAX products and within a suite of sports-related icons in a downloadable keyboard app, MAXBANTER. Frucor Suntory CEO, Kevin Bowler, says: “We’re excited to bring fans a unique way to interact with both brands, and show their support as the All Blacks embark on the Investec Rugby Championship.” Twenty All Blacks players feature on Pepsi MAX 250mL slim line cans and 600mL and 1.5L bottles. They will be available in stores nationwide.
Kombucha Wonder Drinks Ceres Organics thinks of their Kombucha Wonder Drinks as the perfect introductory kombucha. Raw kombuchas can be quite affronting to those new to the growing fermented trend. Because Kombucha Wonder is lightly pasteurised it has a milder and slightly sweeter taste – closer to ‘conventional’ fizzy drinks. But unlike conventional fizzy drinks Kombucha Wonder has about half the sugar, just 5-6% per 100ml, which makes it a practical alternative to those trying to curb their fizzy drinking habits and embrace the growing awareness of fermented foods. Lightly pasteurised Kombucha Wonder Drinks include the beneficial acids of kombucha, while eliminating alcohol and unwanted bacteria. This makes it the perfect shelf-stable offer. Kombucha Wonder includes naturally occurring acids that are considered to promote health and boost vitality by cleansing, detoxifying and energizing. Marketing Manager Catherine Allan explains: “Kombucha Wonder Drinks launched into supermarkets over three years ago and continues to see exceptional unit sales growth (at +125% latest year versus year ago). Moreover, this growth remains exceptionally strong (at +79% growth quarter vs. quarter year ago ending 30 June 2017). For the retailer, Kombucha Wonder Drinks have the added benefit of being shelf stable, not requiring refrigeration and offering a much longer shelf life than raw kombucha – it’s an all-round, win-win wonder drink.”
Red Seal’s Hot & Cold Teas Red Seal offers a wide range of specialty teas, including herbal, fruit, green and black teas. Christel Maurer, Brand Manager Red Seal Teas explains: “Our range of Hot & Cold teas has seen an amazing success since its launch in 2014 and is now worth $3.2m* MAT, up 37%* vs LY. Red Seal continues to strengthen its #1 position on the Specialty Tea category, with 34.7% market
Parkers Beverage Company has rapidly evolved to become a fully integrated manufacturer and distributor of beverages to the NZ Grocery Sector. With quality brands across multiple categories, Parkers are a major supplier of imported and locally produced beverages that offer terrific margins to the retailer.
Wholly NZ owned and operated, Parkers is based in Hawkes Bay, and services all of New Zealand.
021 145 9609 drinks@parkers.kiwi www.parkers.kiwi
[ category insights ]
PARKERS BEVERAGE COMPANY IS NOW A LEADING SUPPLIER OF HOT AND COLD BEVERAGES.”
share vs 31.6% LY. But most importantly, Red Seal is the key driver of the Specialty Tea category growth (+6.9%* vs LY). “In October last year, we launched BODY RIGHT®, a range of three fruit teas with Garcinia Cambogia, which, combined with a healthy balanced diet and regular exercise, are great additions to a consumer’s weight management programme. BODY RIGHT® quickly became the leading weight management tea, with 1.5%** market share vs Healtheries Slim 1.3%**. “We also released Fruit Lovers, a variety pack containing some of the best-selling Hot & Cold teas, which is already the top-selling SKU in the range with 5.4 UPSPW**. “Then in May, we took our successful Hot & Cold concept to the Black Teas segment with the launch of three new Black Hot & Cold Teas with delicious fruit flavours, which are already getting great consumer feedback.” She adds: “Consumers in the Specialty Teas category are always looking for new flavours to try. Our Hot & Cold range has definitely delivered on this need since launch in 2014. But next month we’ll bring two new delicious flavours into the range – Superfruits and Plum & Boysenberry. Just as the rest of the range, they contain zero sugar and can be brewed straight from cold water. With this launch, we will also be supporting a cause which is close to our consumers’ hearts by partnering with the Breast Cancer Foundation New Zealand (BCFNZ) - $1 from every pack will go to BCFNZ to support New Zealanders with breast cancer, help raise awareness, provide information and education, and fund NZ based research. Red Seal is confident that their continued innovation will drive even more growth in the Tea category.”
first birthday on 2 August in our new production facility in Pokeno. We have also launched a range of multi pack options within the water category: Pure NZ Spring Water 12 x 600ml Still & Sparkling Pure NZ Spring Water 24 x 600ml Still Pure NZ Spring Water Sports Cap 12 x 750ml Still Pure NZ Spring Water 6 x 1.5L Still & Sparkling. Osborne explains: “We have seen huge growth with the Pure NZ Brand in grocery, Pure NZ has shown 68.6% growth, against the category growth of 12.2% for QTR to 25-6-2017 (IRI MarketEdge).”
Parkers Beverage Company Parkers Beverage Company is now a leading supplier of hot and cold beverages across many categories in the FMCG market. Their portfolio continues to expand at a rapid pace, with the addition of two huge international brands, and the development of six further wholly owned NZ brands – and there’s still more to come. Richard Kelly, National Sales Manager says: “The most exciting release is scheduled for October 2017: *Attic – All the Tea in China – 100% Fine Leaf Tea from China – Organic *1835 – Single Origin Coffee from Colombia, made from 100% Arabica beans. “Globally, the trend is toward Country of Origin labelling, and these two brands future proof your Coffee and Tea categories. “ATTIC is 100% Chinese Tea (5000 years’ history assures of quality), organically grown, available as a range; Black, Green, Jasmine and Eucommia. “1835 – Colombia is the World’s premier source for Arabica Coffee, and 1835 is made from 100% Arabica Coffee Beans. “These two brands are a real breakthrough in the Premium Coffee and Tea categories, fulfilling consumer expectations for certainty of origin and provenance,” says Kelly.
*IRI MarketEdge, Specialty Teas, Value sales, Total NZ Grocery, MAT to 09/07/2017 **IRI MarketEdge, Specialty Teas, Value sales, Total NZ Grocery, 6 months to 09/07/2017
Pure NZ NZ Drinks Limited was established in 2010, and is 100% New Zealand owned and operated. Based in New Zealand, the company is marketing a range of beverages suitable for every drinking occasion. Business has been great for NZ Drinks, says Director Kyle Osborne. “We have just had a
The FMCG Business team endeavours to produce a monthly snapshot of category news and highlights, based on information from participating clients, plus a table of the freshest Nielsen data available at time of print. If you wish to contribute news for upcoming category reports, please contact trubanowski@intermedianz.co.nz. 22
FMCG BUSINESS - SEPTEMBER 2017
[ Q&A ]
Creating the best work place
Coca-Cola Amatil New Zealand has just won the Aon Hewitt Best Employers Accreditation, for the second year in a row. FMCG Business caught up with Managing Director, Chris Litchfield, to find out more. for consumers. We are working with our partners to rethink recipes and developing new ways to reduce sugar but still maintain taste. Coca-Cola No Sugar is a good example of this and we have more exciting products coming up in the pipeline.
How many people does Coca-Cola Amatil employ in New Zealand and worldwide? Locally we’re a passionate team of Kiwis with over 1000 employees up and down the country. We are one of the largest bottlers and distributors of both non-alcoholic and alcoholic ready-to-drink beverages in the Asia Pacific, where we employ around 14,000 employees working throughout NZ, Australia, Indonesia, Papua New Guinea, Fiji and Samoa. Which practices have led to the ‘Best Employer’ Accreditation? The Aon Hewitt Best Employers Accreditation for 2017 is an incredible recognition and to receive it two years in a row is amazing. Being named one of the best places to work in New Zealand doesn’t happen by accident. We have had an uncompromising focus on doing what is best by our people, who are at the heart of everything we do and who have helped us once again achieve this accreditation. Engagement is owned by every one of us here at Coca-Cola Amatil NZ and this prestigious recognition pays credit to all our wonderful people and their determination and commitment to make our work environment safe, engaged and enjoyable. What is Coca-Cola Amatil’s best-selling drink brand in New Zealand these days? We’re proud to have a portfolio of strong performing brands across every beverage occasion. The Coca-Cola Trademarks continue to perform well, especially with recent innovations such as Coca-Cola No Sugar. L&P continues to be a kiwi favourite. It’s recently gone through a rebrand, which has landed L&P in the finalist for two design awards! From an alcohol perspective, our Beam portfolio continues to perform strongly and we have several exciting NPD coming through to market.
How has the latest launch – CocaCola No Sugar - been received in New Zealand? Our people all pulled together to make the launch a success, everything from our supply team managing stock to our sales team working closely with our customers to ensure a smooth roll out, to the marketing team getting the word out there. As a result, we’ve had a positive response from consumers and overall the feedback has been very positive.
Coca-Cola Amatil Managing Director, Chris Litchfield
WE HAVE HAD AN UNCOMPROMISING FOCUS ON DOING WHAT IS BEST BY OUR PEOPLE, WHO ARE AT THE HEART OF EVERYTHING WE DO.” How is your company responding to new consumer trends in 2017? Our business is focused on delivering innovation across our portfolio of beverages and meeting consumers’ growing and changing tastes. We know health and wellbeing continues to be a trend and focus
Is it true that Coke Zero may disappear from our shelves soon? Both Coca-Cola No Sugar and Coke Zero are currently available. We want to provide Coke Zero drinkers the opportunity to try the new variant while still being able to get hold of their favourite Coke Zero. We’ll be watching closely how both perform in the market. What are your predictions for the FMCG industry in New Zealand for the year ahead? It’s a fast-paced environment and consumer needs are always changing. Like most industries, the move towards an aging population, with a focus on health and wellbeing and the consumers’ need for convenience are some of the key trends we continue seeing. We keep a close eye on these developments as they influence our decisions on how to go to market. We’re very fortunate to have such a diverse range of products across nearly every beverage occasion available, which means we can better provide choice to these changing trends. We’ll continue to evolve our offer to reflect what consumers want. FMCG BUSINESS - SEPTEMBER 2017
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GROCERAUNTS ARE GO Notes from the retail front line.
I Lew Bentley Head of Shopper Marketing Strategy at Energi lew.bentley@energi.co.nz
24
can tell you for sure that 2-day old pizza dough is better than 1-day old, which is way better than fresh dough. It’s definitely crispier, tastier and more ‘pizzarey’. I can’t speak for 3-day old, but 2-day is the bomb according to Tony, my pizza coach at Italian grocery specialist La Bella Italia. This was a key ‘learning’ I took out of my first foray into groceraunt dining in Petone. It may be an odd term, but it seems that groceraunts are the new big thing in the US. They are a hybrid between grocery store and a restaurant. Proper, restaurant quality dining in a grocery store. According to a recent NPD report, since 2008 groceraunts have grown by 30% and provided 2.4 billion food service visits. This equates to an incredible US$10 billion in revenue. The ones driving growth in groceraunts have been young millennials. It seems that the
FMCG BUSINESS - SEPTEMBER 2017
appeal of groceraunts to them is a mix between the deliciousness of restaurant quality food, individually catered menu diversity, a relatively informal social environment and convenient locations. By providing alcohol, they also offer a more adult offering than quick service restaurants. In other words, they are a kind of mall food court that serves restaurant quality food and a grownup experience. Another dimension that makes this idea appealing is the high proportion of people who by 4pm don’t know what they are going to have for dinner (81% in the US, and probably a similarly high number in NZ). The immediacy of great food without fuss or compromise is a sitter for busy people wanting smart solutions. And for the retailer it is a way to bring more people into the store during evening times.
[ industry trends ]
Getting it right Like anything, there are tricks to getting a new concept like groceraunts right.
GROCERAUNTS ARE THE NEW BIG THING IN THE US. THEY ARE A HYBRID BETWEEN GROCERY STORE AND A RESTAURANT.”
A mind shift Probably the most significant success factor is for retailers to make the leap from providing ‘food for later’, where transportability and protection are key drivers, to providing ‘food for now’. This means a change in food presentation and packaging approach to feel like a restaurant in terms of turning on all the sensory cues and creating desire for immediate consumption.
Make it a great dining experience All great restaurants create great dining experiences with ambience, service and food values. This is also essential for groceraunts to master, and it is not the natural game of supermarkets, which tend to be designed for convenience, flow and space efficiency rather than lingering indulgence.
Make it social A lot of the success of groceraunts has been driven by young people graduating from mall food courts. They want places to hang out, to be together and to share experiences.
Great value
The groceraunt concept is not just an in-store experience. It extends easily into takeaway prepared meals and home delivery. There are some great examples of groceraunts in the US. Whole Foods offers an amazing in-store dining experience. Complementing their delectable and immersive food experience they provide the opportunity to dine instore from a range of food types. They also use contemporary food ordering technology to keep the service fast and efficient. Market Grille is an in-store dining brand within the Hy-Vee chain of supermarkets. They have consciously
targeted the millennial customer with a range of 20 different craft beers and exotic whiskeys. Mariano’s supermarkets provide a wide range of BBQ-based foods, pizzas, sushi, seafood and bakery items across the day. An on-site dietician is available for food consulting for the healthy-minded. For supermarkets, the benefits of a groceraunt are many. They provide a great opportunity to attract new customers, they add value for existing customers, they are a new highmargin revenue opportunity, they help raise the food quality image and they provide a strong statement of innovation.
Value is a fluid but vital ingredient. The question that needs to be reconciled is why dine at the supermarket when there is so much choice elsewhere? Value, for groceraunts can be established in different ways. It might be convenience of the location, the informal welcome of the ambience, meal price-points or unique food options.
Never use the word ‘groceraunt’ ‘Groceraunt’ is a made-up word used to describe a new concept. It may have helped with comprehension but it has been difficult to write with. My spell-check doesn’t want a bar of it, and it certainly doesn’t sound like anywhere you would want to eat. And when it comes to pizza toppings, the Italians quite rightly believe that ‘less is more’. A pizza is not, and should never be confused with, a smorgasbord.
FMCG BUSINESS - SEPTEMBER 2017
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[ gear ]
Microsoft Surface Pro Tablets may be portable and light, but they’re next to useless for productivity chores. Microsoft have this sorted though, thanks to the Surface Pro which marries all the good bits of a tablet and a PC to deliver a highly usable entertainment and productivity powerhouse. https://www.microsoft.com/en-nz/store/d/product/8VV4N8VBQG7C/5KVR
Pat Pilcher’s monthly round up of all the tech worth knowing about, for work, rest and play.
Amazon Echo Dot Amazon’s Echo Dot feels very sci-fi to use. It can understand voice commands from the other side of the room and can even control home automation gear. Powered by Amazons Alexa smart digital assistant, the Echo can even tell bad dad jokes, set timers or read you step by step recipes. What’s not to like?
https://www.u-buy.co.nz/catalog/product/view/ id/1168919/s/echo-dot
Norton WiFi Privacy Personal and financial information can easily be obtained over unsecured public Wifi networks by unscrupulous hackers. Not becoming a cyber-crime or identity theft statistic isn’t difficult using Norton’s WiFi Privacy app, which automatically detects insecure WiFi networks and encrypts any data sent from your Phone, Tablet or PC to ensure your information stays secure. http://buy-static.norton.com/norton/ps/bb/wifi/tabs_nwp_ nz_en_nbnf.html? 26
FMCG BUSINESS - SEPTEMBER 2017
[ gear ]
D-link 180 Degree Wireless camera Who’d have thought that keeping an eye on things when you’re out and about was so easy? D-link’s camera connects to your home WiFi to allow you to check in when out and about using an Android or Apple smartphone. The camera has a 180-degree field of view in day or night conditions and can alert you via email should it detect any movement or sound. https://www.dlink.co.nz/ home-solutions/DCS-2530Lfull-hd-180-degree-wifi-camera
Google Wifi WiFi may free us up from network cables but coverage of dead spots in our homes can be a real curse. Google’s WiFi routers placed in strategic locations around your house will connect up with each other to beam out a Wifi signal that covers up to 481 square metres. Getting set up is also a doddle thanks to a simple app that installs on android and Apple smartphones.
https://www.pbtech.co.nz/product/NETGOG0158/GoogleWi-Fi-Mesh-Wi-Fi-System---3-Pack
Samsung Q8 QLED TV
Samsung’s latest TV range uses quantum dot enhanced LCD displays that deliver richer colours (hence their QLED moniker). When combined with local backlight dimming, the result is excellent contrast levels and a stunning picture. The Q8 TVs also come with an elegant 4-button remote that makes driving their built-in smarts a breeze.
http://www.samsung.com/nz/tvs/qled-q8/QA65Q8CAMSXNZ/ FMCG BUSINESS - SEPTEMBER 2017
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PREMIUM POTENTIAL Which grocery categories are Pacific consumers willing to spend more on?
P
remium purchases are not just made in glamorous, luxury product categories. In the Pacific, it is the grocery sector that has the most premium potential. Consumers are trading-up everyday products in their shopping trolleys; and marketers can capitalise on premiumisation trends and consumers’ willingness to consider a higher price tag in key categories. Nielsen defines ‘premium’ products as those that cost at least 20% more than the average price for the category. Meat and seafood are the top choice when considering a higher price tag. Just under one-in-three consumers (30%) in both Australia and New Zealand would consider spending more on a premium offering in these categories.
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FMCG BUSINESS - SEPTEMBER 2017
This is followed by coffee and tea; more than one-in-four Pacific consumers (28%) are prepared to treat themselves to a top-dollar drip. In New Zealand, coffee pod sales in supermarkets have doubled to $15 million in the past two years - growing eight times faster than total coffee. Dairy products round out the top three, with 23% of consumers saying they would consider paying more than average. Nielsen’s recent analysis on ice cream in Australia revealed that consumers are spending more on the category, driven by a trend toward premium, indulgent ice cream flavours.
‘Green’ attributes Pacific shoppers are very socially conscious when it comes to top-tier goods. ‘Green’ attributes justify a higher price tag in many
consumers’ minds - and they show a willingness to pay for them. More than two-in-three consumers in the Pacific are willing to spend more on products that contain environmentally friendly or sustainable materials; and products that are organic or have all natural ingredients. Three-in-five demonstrate a willingness to pay more for products that deliver on social responsibility claims. This has big implications for top-ranking category, coffee and tea. Brands can drive growth in their premium offerings, or support a higher price point, by tapping into Fair Trade and responsible practice certifications. Social responsibility is a key factor in managing consumers’ willingness to spend more for their daily coffee.
[ industry trends ]
PREMIUM PRODUCTS SHOULD BE ACTIVATED IN A WAY THAT AMPLIFIES THE PRODUCT’S UNIQUE PROPOSITION.”
Higher prices set a higher bar for product performance; when a product is positioned as premium, consumers have less tolerance for poor performance or undesirable attributes. Premium products should be activated in a way that amplifies the product’s unique proposition. Several considerations should be kept in mind when optimising how these brands are marketed, including how consumers see the products on the shelf, pricing promotions and emotional resonance of brands in managing perceptions.
About the Nielsen Global Survey The Nielsen Global Premiumization Survey was conducted in 2016 and polled more than 30,000 online consumers in 63 countries throughout Asia-Pacific, Europe, Latin America, the Middle East/ Africa and North America. FMCG BUSINESS - SEPTEMBER 2017
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Alexandra’s New Bean Meals
Grin charcoal-infused bamboo toothbrush Made from sustainably sourced 100% biodegradable bamboo, Grin’s charcoal-infused toothbrushes look after the environment whilst caring for teeth and gums! The soft bristles have been infused with a premium activated charcoal which has been recognised for its antibacterial and detoxifying properties for thousands of years. Alongside brushing, activated charcoal helps to restore the natural whiteness of teeth, absorb toxins and keep bacteria at bay. Available from www.grinnatural.co.nz
Here’s two new meals in our ready to cook range. ‘New Mexican Chilli’ and ‘Moroccan Bean Tajine’ are ‘plant protein’ vegetarian meals with everything you need in our convenient bag. Just add water, cook and serve on their own or add to chicken or beef. Perfect in Nachos and wraps. Ph: 09 570 4739 Fax: 09 570 4740 email: sales@alexandras.co.nz www.alexandras.co.nz
Introducing Leader’s Bite range Bite the boredom with Leader’s new finger food bite range. The 4 flavours consist of Broccoli & Cheese, Mac & Cheese, Spicy Mexican and Jalapeno Cheese. There’s a delicious snack for everyone! Jump on the snacking craze and list these products today. For more information contact food@leadernz.co.nz or visit www.leadernz.co.nz
Farrah’s NEW Wrap Flavours
Haribo Fruitmania Haribo is loved by kids and grown ups all over the world and can now be enjoyed by vegetarians. We have launched our first vegetarian friendly jelly product which offers a fruity taste sensation. With 20% fruit juice they have a great intense flavour of Strawberry, Raspberry, Blackberry, Currant and Blueberry. For more information contact House of Fine Foods 09 410 1066 or email sales@houseff.co.nz 30
FMCG BUSINESS - SEPTEMBER 2017
Farrah’s, NZ’s #1 Wrap Brand, is adding two new exciting, on trend and innovative flavours to their range, Caramelised Onion & Hummus. Caramelised Onion, a flavour as voted by Farrah’s Facebook fans, is packed with sweet and savoury caramelised onion pieces and with a hint of thyme makes for a perfect combination. Hummus, another category first, brings a full flavour to every bite using chickpea, lemon and real garlic pieces. Launching in-store 11th September. For more information please contact your Twin Agencies Representative.
[ what’s hot ]
Two NEW flavours for Mother Earth’s lunchbox range Introducing Essano Home Essano, the No.1 natural skincare brand in NZ is set to disrupt the Aircare category with its NEW Home Fragrance range. From a brand that has proven success in multiple FMCG categories, Essano Home offers premium, trending fragrance notes that will attract new shoppers to channel switch into Grocery. Available in a 300gm and 100gm candle and 100ml natural reed diffuser. For more information contact Mix Limited on 09 257 5945
Mother Earth have added two new exciting flavours to their popular lunchbox ranges; Baked Oaty Slice Black Forest and Fruit Sticks Apple & Blackcurrant. We know berry flavours are a popular choice with consumers, so these delicious new products are sure to be family favourites. For more information contact Prolife Foods Limited on 0800 80 80 88 or visit www.motherearth.co.nz.
Timos Pie Pots Timos is super excited to present Pie Pots. A completely unique air dried, thin pasty shell with a range of premium quality fillings and topped with a filo pastry lid. Flavours include; Chicken and Mushroom, Vegetarian Quiche and Chunky Beef. The big benefit is more filling and less pastry. These products reach a 3-4 star in the health star rating scale. For more information contact Lincoln Bakery on (09)836 2207, sales@lincolnbakery.co.nz
Versatility and health with Blue Coconut Oil Pure, fresh and clean tasting, Blue Coconut Oil is coldpressed in the Pacific Islands, contains no additives or contaminants, is naturally cholesterol-free and has no coconut taste or aroma. It is great for overall cooking, and it is also anti-bacterial, anti-fungal and hypoallergenic, making it ideal to moisturise and condition skin, face and hair. More info at https://bluecoconut.co.nz
New look for Mother Earth’s snack range Soon you’ll see Mother Earth’s snack range with a totally new look! The redesigned packaging of this successful range emphasises what consumers want: genuinely flavoursome snacks with simple product information. It creates a unique identity for Mother Earth’s snacks and invites consumers to have fun snacking! For more information contact 0800 80 80 88 or visit www.motherearth.co.nz FMCG BUSINESS - SEPTEMBER 2017
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[ good business ]
NZ Seafood exports predicted to hit a record $2 billion Export revenue for NZ Seafood for the year to June 2017 is expected to be $1.8 billion, broadly in line with last year, before steadily increasing, according to the Ministry for Primary Industries 2017 Situation and Outlook report. Exports are predicted to grow to $2 billion annually, by 2020. New Zealand seafood is exported to more than 120 countries, with the key markets being China, Australia, the United States and the EU. The total annual value of the sector, including the domestic market, employment and processing is estimated at $4.2 billion. “It is a case of value before volume,” Seafood New Zealand Chief Executive Tim Pankhurst said. “We are not catching more fish – the wild capture total has remained stable over the past five years. Where there is an increase in volume is in the aquaculture sector, which continues to perform strongly.” Export prices are expected to continue to improve due to growing demand, MPI said. Rock lobsters are the most valuable seafood export, with mussels a close second, followed by hoki, squid, salmon and orange roughy. Aquaculture is expected to be the main driver of forecast volume growth (6.6% per year) through gradual supply of hatchery-bred mussel spat supporting increased mussel production and planned expansion of salmon farming. “The industry knows that fishing smarter is the way of the future,” Pankhurst said. “As the report points out, the Quota Management System sees New Zealand wild fish stocks managed at, or above, levels that ensure the fisheries are sustainable. Adding value is the road to growth,” Pankhurst said.
Mussels are among our most valuable seafood exports.
“The innovation and science coming out of the industry is staggering – from nets that allow small fish to escape and keep the others in premium condition until landed to the exciting use of by-products in medicine, nutraceuticals, pet and stock food and fertiliser,” Pankhurst said.
NZ bans microbeads Cosmetic products containing tiny plastic particles known as microbeads will be banned in New Zealand by May 2018 – earlier than anticipated. Associate Environment Minister Scott Simpson said the ban would also be widened from that first proposed, to include all “wash off” products for visual appearance, exfoliating, cleansing or abrasive cleaning purposes. “Foodstuffs have already removed products with plastic microbeads from their shelves. Major manufacturers are also phasing out plastic microbead ingredients,” Simpson said. “This ban is part of a global initiative to reduce the amount of plastic ending up in oceans. The New Zealand ban parallels similar initiatives in the United States, United Kingdom, Canada, the European Union and Australia to ban or phase out plastic 32
FMCG BUSINESS - SEPTEMBER 2017
microbeads in products. “New Zealand is a small consumer of plastic microbead products by international comparison but this initiative is important for maintaining New Zealand’s good name in marine stewardship. We have responsibility for one of the largest areas of ocean, we have one of the best fishery management systems, we are leading with conservation measures like the Ross Sea Marine Protected Area and this initiative on microbeads will enhance our clean, green reputation.” Seafood New Zealand says the industry is delighted that the Government has decided to bring forward the ban on microbeads. Bans imposed by overseas countries mean that most large manufacturers are already phasing out microbeads.
[ good business ]
Electric van fleet for Foodstuffs A new fleet of 100% electric vans is cruising around New Zealand, branded with New World, PAK’nSAVE and Four Square logos. Foodstuffs New Zealand officially launched the fleet at New World Lincoln in August, with Foodstuffs New Zealand Managing Director, Steve Anderson and MP for Selwyn Amy Adams. Foodstuffs was awarded $500,000 by EECA from the Low Emission Vehicles Contestable Fund to implement a project that involved importing 28 electric vans from the UK. “The EECA funding covered 50% of the project cost, with Foodstuffs New Zealand funding the other half. The EECA funding is designed to encourage innovation and investment that will accelerate the uptake of electric and other low-emission vehicles (LEV) in New Zealand that might not otherwise occur,” Anderson says. Foodstuffs NZ Sustainability Manager, Mike Sammons, says the van rollout complements the electric vehicle fast charging points that are being installed in a number of stores. “We already have fast charge stations at the New World stores in Otaki, Warkworth, Te Kuiti and Kumeu in the North Island and Northwood in the South Island, we anticipate another half dozen will be installed over the next year or so. We see these charging stations as an important community resource. They will become increasingly useful to our customers as more New Zealanders transition over to electric vehicles over the coming years.”
MP for Selwyn, Amy Adams, inspects the new electric van.
Sammons explains: “Fully electric vehicles produce no emissions improving both local air quality and helping reduce global warming. They use battery technology, which powers an electric motor. They require less maintenance and are extremely quiet. They’re also very functional and can accelerate and climb hills better than a standard petrol vehicle,” Sammons says. There are 28 stores involved in the programme, which will have their vans on the road by the beginning of September. Thorndon New World in Wellington was the test store, and received its electric van in May. The store offers a delivery service, for which the van has already proven very useful.
Mentos brings lots of ways to connect with fun images printed on every candy Targeted social media campaign to create awareness Display in store to drive sales. POS available Available in Mint, Fruit and Spearmint flavours
NEW PRINTED CANDY ROLLS AVAILABLE FOR A LIMITED TIME. Contact your DKSH New Zealand Limited representative for more information.
[ Buy NZ Made ]
Buy New Zealand Made campaign tightens up Kiwi trademark licensing
Trina Snow Manager Buy NZ Made www.buynz.org.nz
COMPANIES MUST OBTAIN A LICENCE IN ORDER TO USE THE KIWI TRADEMARK.”
A change in the rules governing the use of the Buy New Zealand Made trademark has been announced amid increasing awareness and demand for products carrying the brand domestically and in the international marketplace. Companies must obtain a licence in order to use the Kiwi trademark. The process of doing so will provide clarity for those New Zealand businesses on exactly what they get as licensees of the campaign and confidence for those purchasing products or services from them that they are indeed buying New Zealand Made. The stylised Kiwi trademark - synonymous with the Buy NZ Made Campaign - is only available to use by licensees of the organisation. The trademark signifies that a product or service is New Zealand Made according to the rules of the Fair Trading Act. As a registered trademark, it has a strict set of rules (Code of Practice) governing how it can be used. Products must be registered with BNZM and must meet the criteria in the Code of Practice in order to qualify to use the trademark. In short, companies now have to be clear about what products they are using in conjunction with the Kiwi trademark. Established in 1988, this iconic trademark is used as a significant marketing tool for businesses. When products carry the registered Kiwi trademark customers can be certain that the country of origin is New Zealand. A large amount of New Zealand companies marketing their products both domestically and overseas have seen highly significant benefits from using the trademark, with many saying it has directly contributed to increased
sales and credibility, particularly in the international marketplace. Our licensees are telling us that the brand makes a difference in the international marketplace. The campaign has evolved over the years from being a localised campaign to something that is used with success internationally. This is more apparent now and everyone would agree there is an ever increasing worldwide demand to know the Country of Origin of consumer products and food. While the message for sales within New Zealand is still about Kiwi pride, this is mainly because the quality of products we produce is extremely high and we should always continue to support local business. After all, we do have to believe in ourselves before we can expect others to do so. But internationally, these new rules governing use of the trademark are also a step forward and an important one at that. The latest changes show how progressive we are as an organisation, embracing world trade. Most companies in New Zealand need healthy world trade to survive and prosper.
Buy NZ Made member benefits include: • Use of the iconic “Kiwi in a triangle” logo on products and marketing • Facebook competitions • Product/business listings on buynz.org.nz • Inclusion in promotional emails
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FMCG BUSINESS - SEPTEMBER 2017
• Trade Show/Exhibition assistance • Networking and business development opportunities • Advertising and publicity
GUARDING YOUR GOLD
! w e N
Better security on Mother Earth UMF honey with pre-applied RF tags
For more information contact your Prolife Foods Sales Representative or phone 0800 808088 www.motherearth.co.nz
THE ART OF THE POSSIBLE:
INNOVATION, IDENTIFICATION AND INVESTMENT
P
ackaging protects and preserves products and extends shelf life. Packaging is an integral part of the product presentation and the Packaging Forum in New Zealand believes brand owners are the right people to make choices about what packaging to use, allowing it to focus on finding end of life solutions for packaging. To do this, the Forum commissions research from independent consultants to provide evidence-based packaging recovery solutions that are most cost effective for New Zealanders. The Packaging Forum brings together over 200 companies, which belong to one or more of its voluntary product stewardship schemes. Each scheme is independently managed and is funded by levies. The Packaging Forum invests over $1 million annually in projects to increase recycling and reduce litter in communities around the country.
NZ’ brand together with ‘Be a Tidy Kiwi’ in the first national and community awareness programme about litter since the 1980’s. The project will introduce smart technology bins in five pilot regions, which will inform the collector and councils about bin fill levels, use cameras to monitor contamination and allow PPRS members to message consumers about where to dispose of waste.
Identifying solutions for coffee cups About 295 million hot and cold disposable cups are consumed annually in New Zealand. The industry has seen a significant growth in the volume of compostable cups and with this comes confusion as to whether, where and how they can be composted. The Packaging Forum commissioned Beyond the Bin to assess the range of cups on the market; survey facilities about whether they can process compostable cups; identify the barriers and make recommendations as to how these can be resolved.
Innovation in recycling & litter facilities
Investing in soft plastic recycling
The Public Place Recycling Scheme (PPRS) has helped recycle over 600 million containers since 2013 and has already tripled the number of strategically placed recycling bins around the country. Now it is launching a ‘Let’s Put Litter in its Place Campaign’, bringing the ‘Love
New Zealanders consume around 6000 tonnes or 1.5 billion plastic bags every year. That’s around 300 bags per person across the range of food and grocery products that are wrapped in soft plastic packaging. In 2017, the soft plastic recycling scheme will recycle over 6% of
Integrated recycling programmes at Dole A long-time partner of the Rainforest Alliance, Dole loose bananas and pineapples carry the Rainforest Alliance Certified seal. Represented by a green frog emblem, the seal reinforces Dole’s commitment to sourcing its fresh fruit products from Rainforest Alliance Certified farms. Since 2010, Dole has been working with the Rainforest Alliance to help conserve the natural resources, implement integrated wastage management on its farms and promote the well-being of workers and local communities in Ecuador and the Philippines. All Dole farms have integrated waste management and recycling programmes that reduce the use of waste products that have potentially negative impacts on our environment, while ensuring optimal human health. An independent study hosted by Rainforest Alliance of their banana farms in Ecuador revealed Rainforest Alliance Certified farms perform significantly better than non-certified farms in responsible land-management. Dole also works with local communities to ensure minimal wastage from fruit matter. For example, in the Philippines pineapple skins are re-used and turned into fabrics such as Pinatex, a natural and sustainable textile. 36
FMCG BUSINESS - SEPTEMBER 2017
[ waste management ]
THE PACKAGING FORUM INVESTS OVER $1 MILLION ANNUALLY IN PROJECTS TO INCREASE RECYCLING AND REDUCE LITTER.”
Scott Simpson, Minister of Statistics and Associate Minister for Environment with Richard Leckinger, Brand Manager - Be a Tidy Kiwi, and Meadowbank School pupils in Auckland.
these bags and targets 10% by the end of 2018. Growth is dependent upon cost-effective logistics solutions to expand the programme and identifying domestic solutions for recycling the waste. The Packaging Forum is growing at a rate of around 2-3 new members every month because brands want to be part of stewardship programmes that deliver results and are prepared to pay for them. If you want to help make a difference to New Zealand’s packaging waste, get in touch with donna@packagingforum.org.nz.
Over 300 stores now offer drop off recycling bins.
FMCG BUSINESS - SEPTEMBER 2017
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SUPREME AWARD FOR VENISON PIE
Eddie Grooten of Dad’s Pies in Silverdale was awarded a Gold medal.
Celebrity Chef Sean Connolly (centre) and fellow judges.
A
The winning venison, mushroom, bacon and cheese pie.
venison, mushroom, bacon and cheese pie proved the perfect combination of flavours for judges, unanimously voting it the 2017 NZ Bakels Supreme Pie Awards winner. Baked by Lee Ing of Fast & Fresh Bakery of Taupo, the Supreme pie came out on top of 5696 entries at this year’s awards. NZ Bakels Managing Director Brent Kersel says: “the winning pie first caught our attention when it won gold in the Gourmet Meat category before going onto the final judging stage. It looked great out of the oven, pastry rich and golden with the filling venison, mushroom, bacon and cheese combining well together. The venison had great flavour and texture.” Sean Connolly, this year’s Celebrity Chef Judge, noted that cooking venison in a pie, where the end result was so moist and succulent, demonstrated a high level of culinary skills and the flavours worked together to just melt in the mouth with a perfect pastry casing. In the Commercial/Wholesale category, Eddie Grooten of Dad’s Pies in Silverdale was awarded a Gold medal.
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One of the pie entries featured a Kiwi with koru patterns made out of poppy seeds.
PAK’nSAVE Petone’s Roger Cathro scored Silver for his Steak & Cheese Pie and Brian Lucas of Hastings City New World won Silver in the Gourmet Fruit Pie category.
Fresh new flavours The NZ Bakels Supreme Pie Awards were presented at a fabulous ‘Arabian Nights’ themed awards dinner at SkyCity in Auckland, complete with Belly Dancers, a delicious menu and Turkish Delight gifts for all guests. The awards presentations featured MC Mike McRoberts, Sean Connolly and other VIP presenters on stage. Entries this year, the 21st year of the competition, were up by 10%, says Kersel, with the two largest categories Mince & Cheese and Steak & Cheese, going head-to-head with 417 pies in each category. In the Gourmet Meat category, flavours and pastry styles kept judging fresh and interesting with a goat vindaloo pie, a seafood pie with octopus, and a lamb cheeks with vegetables, herbs and anchovies pie, for example.
[ events ] The Vegetarian category featured new ingredients including yams, swede, and sugar snap peas. Wholemeal and spelt pastries are emerging in this category, while gluten-free pastry is growing in popularity in the Café Boutique category. Kersel says: “A number of entries this year have used their imagination and flair to make the finished product look different and exciting. Everyone started talking about the ‘Kiwi’ pie when its box was opened. The pie top featured a Kiwi with koru patterns made out of poppy seeds. The pastry was even moulded into fern leaves! In the Gourmet Fruit category the presentation of the pies was stunning. One pie, a pineapple, lime and coconut creation actually looked like a slice of pineapple.” NZ Bakels originally launched the Supreme Pie Awards in 1996 to improve the quality of pies and pastry. “Year-on-year the Awards have successfully achieved that and continue to lift the bar to a level we never imaged. New Zealand consumers now know what a quality pie looks and tastes like so if a bakery is to succeed their standard needs to be high,” says Kersel. FMCG Sept2017.pdf 1 8/23/2017 5:43:23 PM
Supreme Pie Awards winner Lee Ing and Linna Tuy of Fast and Fresh Bakery Taupo with NZ Bakels MD Brent Kersel (L); celebrity chef judge Sean Connolly; and MC Mike McRoberts (R).
Dessert at the spectacular ‘Arabian Nights’ Awards dinner.
AWARD WINNING MINCE & CHEESE Family Owned & Operated since 1981
- Prime NZ Beef - Quality Ingredients - No MSG - No Artificial Flavours - No Preservatives For product info please contact your local sales representative or call 09 421 9027
[ events ]
‘Rock star’ supermarket checkers Checkout operators from New World stores across the North Island took to the tills on stage recently to compete for the chance to be named Checker of the Year in Foodstuffs North Island’s annual competition. The checkers were judged by a team of senior Foodstuffs staff on their speed, presentation, customer service and accuracy as they scanned 30 items as quickly as possible, while also staying friendly and composed. Foodstuffs North Island CEO Chris Quin said the company has run its Checker of the Year competition for decades, and it is an annual highlight for staff right across the business. “It’s a great opportunity for us to recognise and celebrate the contribution our checkout operators make on the frontline of our business every day. Our checkers are the face of our business and their customer service skills are crucial to our success in meeting the expectations of our customers. The annual Checker of the Year competition is about acknowledging their skills and creating some friendly rivalry between stores,” he said.
Winner of the Manawatu region heat, Aston Kauri.
The top three checkers in Hawke’s Bay were Paris Brown from New World Onekawa in first place, Roneeta Pratap from PAK’nSAVE Napier City in second place, and Trupti Sharma from PAK’nSAVE Napier City in third.
While the competition is taken very seriously by the competitors, the event also provides an opportunity for them and their supporters to have some fun. With a ‘rock star’ theme this year, competitors’ colleagues, family and friends donned rock star outfits and cheered them on with banners, chants and store mascots. The top 12 checkers from every region each received a $50 gift card, with the top three finalists winning extra prizes. There were also prizes for the best dressed team, best supporting teams and best air guitar solo. As the winner of the Manawatu region heat, Aston Kauri will go on to compete against the winners of the nine other regional heats. Each regional winner will get visited by ‘mystery shoppers’ three times between August and November to determine the overall North Island Checker of the Year winner and two runners-up. These top checkers will then be announced at the Foodstuffs North Island Excellence Awards in November.
The search is on for NZ’s tastiest Snarler Judgement time is drawing nearer for butchers as the hunt is on for the nation’s best tasting sausage and with National Sausage Day looming, the search is perfectly timed. Sausage makers from all around New Zealand are perfecting their recipes and preparing to send entries into this year’s Devro Great New Zealand Sausage Competition in the hopes of being announced the Supreme winner. The judging panel will be made up of a mixture of New Zealand’s favourite foodies, butchers and industry members. These judges, over a two-day period will sample and examine all competition entries to determine the top 12 sausages which then go on to the final taste test. Sausages are judged prior to cooking on their inner and outer visual appearance then once cooked, on appearance, aroma, texture, composition and taste. Having judged the competition for the past four years, past President of Food Writers New Zealand, Kathy Paterson, knows exactly what goes into an award-winning sausage. “As judges, we are looking for a good meat to fat ratio along with the appropriate mix of herbs or spices,” says Paterson. The winning sausage will be announced at an awards event 40
FMCG BUSINESS - SEPTEMBER 2017
on October 19, in time to celebrate National Sausage Day on the following day, October 20. In addition, members of the public will be called upon to have their say in naming the winner of this year’s People’s Choice Award, with a public tasting being held on Friday October 13 at Smales Farm Business Park in Auckland’s Takapuna.
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FMCG Business is New Zealand’s leading source of business information for the FMCG industry. Our media community consists of 36,312 industry professionals. Key decision makers & influencers include: • Supermarket owners • Directors
• Supermarket managers • Producers
In addition www.fmcgbusiness.co.nz is the online content library, and includes an extensive array of news items and content plus an internal search engine. FMCG Business also has a rapidly growing social media reach of 6,128 followers courtesy of content shared through dedicated Facebook and Twitter pages.
The backbone of the FMCG Business brand is the magazine (11 Issues annually, print & digital). The circulation is 8,000 print copies nationally and 2,990 digital. A weekly eNewsletter keeps 7,441 opt-in subscribers up to date between magazine editions by featuring the latest news content, tips, trends, events, product releases and giveaways.
Magazine (print & emag) eNewsletter Subscribers Social Media followers Unique Website sessions
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Total Audience 36,312 every month (as of July 2017) To discuss print, digital and social media advertising opportunities contact Joel Bremner - 021 370 065 - jbremner@intermedianz.co.nz
%
17
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21%
[ events ]
New era for NZ Champions Of Cheese Awards
T
he New Zealand Specialist Cheesemakers Association has announced a new era for its annual Champions of Cheese Awards with the appointment of a new event manger and public relations agency, Marvellous Marketing. The Specialist Cheesemakers Association has been running the awards since 2003, and will host their 15th annual awards event in Auckland on Wednesday 14 March 2018. New Zealand Speciality Cheesemakers Association chair, Miel Meyer says the awards celebrate excellence within cheese, butter and yoghurt making in New Zealand and educate Kiwis about locally made dairy products, encouraging them to taste and purchase. Miel says since the awards began in 2000 the industry has changed significantly. “Over almost two decades we have witnessed changes in legislation, an increase in the number of small cheesemakers and growing consumer interest in food provenance. This has been overlaid with changes in media and the rise of social media. All these factors meant it was time for the Board to review the Awards.” “Marvellous Marketing’s proposal stood out. They know the food industry and their track record establishing and running the Outstanding NZ Food Producer Awards proved their ability to successfully run food awards and the associated communication campaign.” Marvellous Marketing Director, Nicola McConnell said she and business partner Kathie Bartley were delighted to be part of the Champions of Cheese Award team. “The Awards are a great opportunity to celebrate New Zealand’s hard working cheesemakers and share their stories with Kiwi cheese lovers. To do this we will roll out a 12-month communication plan which includes free marketing workshops for cheesemakers, Marvellous Marketing owners Nicola social media and consumer McConnell and Kathie Bartley will dinners in addition to the be organising the NZ Champions of Cheese Awards. Awards event.”
15
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FMCG BUSINESS - SEPTEMBER 2017
Events 2017 SEPTEMBER 2 GROCERY CHARITY BALL The Langham Auckland, NZ 6-8 ASIA FRUIT LOGISTICA HongKong www.asiafruitlogistica.com 14-16 ANNAPOORNA World of Food India Mumbai, India www.worldoffoodindia.com/ 18-20 yummex Middle East, Dubai, UAE www.yummex-me.com/ 18 NZ CHOCOLATE AWARDS Auckland, NZ 23-24 THE CHOCOLATE & COFFEE SHOW The Cloud, Auckland, NZ www.chocolatecoffeeshow.co.nz
OCTOBER 3-4 VEGANFACH Cologne, Germany www.veganfach.com
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7-11 ANUGA Cologne, Germany www.anuga.com 13 Devro Great New Zealand Sausage Competition Auckland, NZ www.rmnz.co.nz/ sausagecompetition 28-29 Healthy Food Guide LIVE! Incorporating the Gluten Free Food & Allergy Show Pioneer Recreation & Sport Centre, Christchurch www.healthyfoodlive.co.nz/ directory/gluten-allergy-show
NOVEMBER 1-3 FGC CONFERENCE Wellington, NZ www.fgc.org.nz 25 AIR NEW ZEALAND WINE AWARDS Taradale, NZ www.airnzwineawards.com
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.
[ social sphere ]
Out & About Matilda Rice and Art Green at the NZ Avocado new season launch event.
Pie Awards, MC Mike At the Bakels NZ Supreme at SkyCity in Auckland. McRoberts and dancers
Nadia Lim at the NZ Avocado new season lau nch event held at Eden Park in Auckland.
Tim and Kelly Britain from Otorohanga won the Grand Champion title at the 2017 Steak of Origin Award for their Angus steak.
SNAP & WIN!
Has your team moved to new premises, or been part of a fun event, great harvest, or promotional activity? Send us your favourite snapshots to be in the draw to win Olivado’s fresh line up of three new oils (total value $46): Olivado Liquid Coconut Oil; Organic Extra Virgin Olive Oil; and Natural Avocado Cooking Oil, courtesy of www.olivado.com.
Just email your high res image with a caption to trubanowski@intermedianz.co.nz FMCG BUSINESS - SEPTEMBER 2017
43
www.theshout.co.nz September 2017
SPOTLIGHT ON SAUVIGNON BLANC
NEW WORLD WINE AWARDS
■
SYRAH
■
DARK BEER
NEW ZEALAND’S LARGEST LIQUOR AUDIENCE
On The Quiet A L I M I T E D R E L E A S E B Y J U L E S TAY LO R 2017 SINGLE VINEYARD PINOT NOIR ROSÉ
Exclusively available in New Zealand through Hancocks Wine Merchants www.hancocks.co.nz (09) 361 8400 sales@hancocks.co.nz
[ editorial ]
What to sip on this spring?
The Shout Editor Charlotte Cowan
AT LAST we’re moving into the warmer months and we all know what that means – sipping on a crisp Sauvignon Blanc in the sunshine! But while we all enjoy a classic fruity Sauv with our cheese and crackers, there are a few different expressions of New Zealand’s best-known wine emerging. From oak-influenced to wild ferment, winemakers are testing the boundaries of the humble grape to create new and complex flavour profiles. We put the spotlight on Sauvignon Blanc on pgs 9-11. But the focus is not just on Sauvignon Blanc this spring as we move into the everpopular wine awards season. Thousands of wines are tasted and judged over the coming months in competitions such as The New Zealand International Wine Show (pg 4) and the New World Wine Awards. We chat to New World Wine Awards international judge, and Australian wine expert, Meg Brodtmann, on pgs 6-7. While the days may be getting lighter, does that mean our beers should be too? Awardwinning beer writer Neil Miller explores whether dark beers are just for dark days on pg 14-15. We hope you’re following us on Instagram @theshoutnz to see the latest news, events and releases in the world of liquor and don’t forget to ‘like’ us on Facebook. For even more from us, head to www.theshout.co.nz and sign up to our fortnightly eNewsletter and if you have anything you’d like to include, please email me on ccowan@intermedianz. co.nz. See you next month! On the cover: Waipara Hills winemaker Andrew Brown
CONTENTS September 2017 4
Industry news and insights
6
New World Wine Awards 2017 underway Q&A with international judge Meg Brodtmann
9
Spotlight on Sauvignon Blanc We take a look at new and emerging expressions of this popular variety
12
Que Syrah, Syrah Tasting notes from Cameron Douglas MS
14
Are dark beers just for dark days? Neil Miller explores the world of Porters and Stouts
16
Beer Nation – Another Round Extract from Kiwi beer expert Michael Donaldson’s new book
14
Editor’s picks Villa Maria R&D Marlborough Sauvignon Blanc ‘On Skins’ 2015 Produced from the Seddon Vineyard, this limited edition Sauvignon Blanc has a golden hue with aromatics of melon, cardamom and clove and flavours of orange rind and ripe peach. Read more on pg 10. Four Pillars ‘Bloody Shiraz’ Gin Yarra Valley Shiraz grapes steeped in high-proof Rare Dry Gin for eight weeks produced this punchy vintage gin from Australian distillers, Four Pillars. Read Cameron Douglas’ tasting notes on pg 13. Invercargill Brewery Pitch Black Stout Named in legendary British beer writer Roger Protz’s book 300 More Beers to Try Before You Die, this Stout from the South has a deep colour with rich hints of chocolate and coffee. Read more on pg 15.
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 - SEPTEMBER 2017
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[ news ]
Jules Taylor to release new OTQ varieties MARLBOROUGH VINEYARD Jules Taylor is releasing its newest additions to the OTQ (or ‘On The Quiet’) series this month. A limited edition single vineyard collection, OTQ was made on the quiet by winemaker Jules Taylor – hence the name. Having discovered special pockets of fruit in vineyards that showed great promise, Taylor combined this with her desire to try something a little different and challenge the conventional winemaking interpretations of Marlborough’s signature varieties; Sauvignon Blanc, Pinot Noir, Rosé and Chardonnay. This year, Jules Taylor is releasing a 2016 Chardonnay and 2017 Pinot Noir Rosé to complement the collection (2016 Sauvignon Blanc and 2016 Pinot Noir). The wine is sealed in bespoke bottles decorated with artwork inspired by the flora and fauna found in vineyards around Marlborough. The OTQ Chardonnay has already been awarded a Silver Medal at the 2017 Melbourne International Wine Competition and was given 95 points by Wine Orbit, which said: “This is gloriously complex and engaging on the nose showing grapefruit, white stone fruit, fig, nougat and flinty characters. The palate is powerful and graceful, and delivers excellent fruit intensity and creamy texture, brilliantly structured by bright acidity. It is impeccably composed and styled, offering elegance and refinement.” Jules Taylor OTQ is available off-premise this month. For more, visit www.julestaylor.com
NZ International Wine Show judged this month NOW IN its 13th year, The New Zealand International Wine Show will begin its judging stages this month. Since its inception, it has been the country’s largest wine competition, with more than 2,000 entries received each year. The 2017 judging will take place from September 18 to 20 at QBE North Harbour Stadium in Auckland. There are 24 senior judges, including many high profile winemakers, with Bob Campbell MW as the Chairman of Judges and Assistant Chief Judges Larry McKenna and Peter Cowley. Medals will be announced late September with an awards dinner at Auckland’s Crowne Plaza on October 7. For more information, visit www.nziws.co.nz 4
FMCG BUSINESS: THE SHOUT SEPTEMBER 2017
[ industry insights ]
Brewers Guild recognises achievement EACH YEAR the Brewers Guild awards a special trophy to one of the industry’s pioneers. The Morton Coutts Trophy, sponsored by DB Breweries, is a prestigious award recognising outstanding innovation and achievement in the New Zealand brewing industry. The Trophy’s namesake was a true innovator recognised here and overseas. Morton Coutts OBE was a New Zealand inventor who revolutionised the science of brewing beer. He developed continuous fermentation, made New Zealand’s first television broadcast, and died in 2004 aged 100. Morton was a thirdgeneration brewer – his grandfather Frederick Kühtze emigrated from Germany and established Waitemata Brewery. Last year’s winner, John Harrington, is a Canterbury craft beer pioneer. John took up brewing in 1991. It’s his third career – he left school at 15 to operate the family’s grocery delivery business on the West Coast. His second career started in 1971 as a publican and pub owner in Christchurch. John and wife Valerie were so successful that John was able to retire in his early 40s. He got bored and started brewing as a retirement hobby. Apart from building and running a successful family-run brewery, John was also honoured for the mentoring and support he’s given to other brewers. Today the business he founded is one of the biggest craft brewers in the country, having won the coveted Brewers Guild’s
Champion Brewery award in 2012 and restructuring after some pretty harsh earthquake damage. The 2015 Trophy went to another Canterbury family business, Gladfield Malt. The win followed five generations Martin Craig as barley growers, 11 years as Brewers Guild of maltsters, major investment in New Zealand www.brewersguild.org.nz new equipment, and a programme to develop and produce new malt varieties. And 2014 recognised Invercargill Brewery’s Steve Nally for developing beer bladders that allow brewers to replicate the traditional cask beer experience. Previous winners also include Doug and Jim Banks, twins who worked with Morton Coutts at DB. The 2017 Morton Coutts Trophy winner will be announced at the Brewers Guild Awards on Saturday, 7 October. For more information, visit www.brewersguild.org.nz/news/morton-coutts-trophy-2017 Martin Craig is a beer writer, journalist and publisher of www.Beertown.NZ
[ news ]
Beer by numbers
ANZ HAS released its fourth annual Craft Beer Report, providing insights for businesses on the growth and development in the industry. We take a look at a few of the numbers highlighted this year…*
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new hop growers signed up for the 2018 harvest.
194 40 24,000 One brewery for every
‘craft’ breweries in New Zealand
of the ‘craft’ breweries are in Auckland
1600+ 15%
unique beers in the New Zealand market
4.4-5.0% ABV is the fastest growing segment
people in New Zealand
sales by volume for the $10- to $15-a-litre price bracket
22%
10%
of beer produced in New Zealand destined for export
annual growth in small brewery production volume in 2016
*Source: 2017 ANZ Craft Beer Industry Insights report (www.anz.co.nz). Data was collected by Statistics NZ, Beertown.NZ Ltd and ANZ. FMCG BUSINESS: THE SHOUT - SEPTEMBER 2017
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NEW WORLD WINE AWARDS 2017 UNDERWAY Now in its 15th year, the New World Wine Awards reached record entries in 2017, with 1,400 wines blind tasted and judged by a panel of 16 wine experts, including international guest judge Meg Brodtmann. THE NEW World Wine Awards are once again underway, with a record 1,400 entries this year. And for the first time since the competition began 15 years ago, the number of Pinot Noirs outnumbered the Sauvignon Blanc entries, with a staggering 47% increase! A panel of 16 independent wine experts blind taste and judge each wine, covering a full range of varietals. The panel uses the same internationally-recognised 100 points system as other leading wine shows and award Gold, Silver, and Bronze medals. They then re-taste the top-scoring wines to rank them for inclusion in the New World Top 50, and re-taste the best wines once again to determine the Champions of each main varietal and an overall Champion Red and Champion White. Judging took place over three days in Wellington last month, with the results due out later this year. The Top 50 winning wines will then be available in New World stores. We caught up with this year’s international guest judge, Meg Brodtmann - one of Australia’s most respected wine industry experts and holder of the prestigious Master of Wine qualification - to hear more. 6
opportunity there, where we stayed for eight years. I worked for a large winemaking company and then began my own business (in winemaking, wine education and wine brokering). We later then moved back to Australia where I continued my business, Southern Cross Wines, but have just recently (in 2016) got back into winemaking in the Yarra Valley – where it all started!
International guest judge Meg Brodtmann
Can you tell us a bit about your career in wine? I started out in medical science, and then later moved across to wine when I decided that medical science wasn’t for me. I did what a lot of Australian and New Zealanders at the time did and packed up and moved to the UK, and began working for a wine consultancy firm and making wine all over Europe. I was there for about seven years, and then met my husband. Together we then moved to Chile as he had a job
FMCG BUSINESS: THE SHOUT SEPTEMBER 2017
How did you get into judging wine awards? The first shows I did were in London for the International Wine Challenge – which my boss at the time put me up to. I then moved onto Decanter tastings and consumer tastings, but there wasn’t really much in the way of competitions in Chile, so it was when I returned to Australia I really got back into wine tasting and judging. This is the first time I have judged at the New World Wine Awards and I absolutely love it. How does the calibre of entries in the New World Wine Awards compare with other competitions you have judged? The New World Wine Awards is amazing, because even though all of the wines
[ Q&A ]
entered retail for less than $25, the quality of the wines is fabulous. There’s a lot of diversity of styles, so I do not just taste the same wines over and over again, and I’m really enjoying tasting so many diverse styles. What are your biggest challenges as a judge of the New World Wine Awards? Keeping your palate fresh while judging can be tricky, particularly with wines high in tannins as this tends to build on the palate over the day and the palate can get a little tired. But as we’re not super-fast paced and we have time across the three days of judging to get through all the classes, I have enough time to take short breaks, drink some water and refresh my palate. It’s a very wellrun show and it’s great to be able to take my time when judging. What are your thoughts on the New Zealand wine industry when compared to Australia? While the New Zealand wine industry is smaller, it’s also more innovative. In Australia we have chased the ‘bottom dollar, price down’ mentality, whereas in New Zealand you’ve successfully focused on quality rather than driving down the price point, with which you’ve had great success with Sauvignon Blanc. In Australia, we need to do what any winemaking country should be doing and that is to focus on what grows best where, not try to be producing everything everywhere. Both industries are young, but there are plenty of really hard workers and hard players that are driving the industry in a good direction.
lovely. New Zealand winemakers have a more judicious use of oak than we do in Australia. I also love Rieslings – which aren’t too popular but people should really be buying them, because here in New Zealand they are superb. I didn’t try one Riesling during the New World Wine Awards judging that I did not like. In Australia, the Rieslings can be broad and hard, whereas here in New Zealand the cooler climate and slower, longer season creates a really exceptional Riesling. Where do you see the Australasian wine industry heading in the next few years? I think that ‘terroir’ is now increasingly important in Australasia – we need to be proud of our single vineyards and our sites. We’re now isolating certain location pockets which we’re proud to put on the label because we understand the maturity of the vineyard and the maturity of ourselves, and we understand what that site is doing well. Also, the market is now more understanding and accepting of vintage variation – we as winemakers are starting to accept and appreciate that. They’ve been doing it in Europe for years, and now it’s our turn down here in Australia and New Zealand.
EVEN THOUGH ALL OF THE WINES ENTERED RETAIL FOR LESS THAN $25, THE QUALITY OF THE WINES IS FABULOUS.”
Chair of Judges Jim Harre
What are your favourite New Zealand wine varieties and why? I love New Zealand Chardonnay. There’s a character to it – it’s like a ginger spice that is just
Rules of entry In order to be eligible for entry to the New World Wine Awards, wines must retail for $25.00 or less and there must be at least 5,000 bottles (or 3,500 for niche varietals) available for sale through New World supermarkets nationwide. This ensures all the award-winning wines are accessible for wine lovers.
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[ wine feature ]
SPOTLIGHT ON SAUVIGNON BLANC We explore new and emerging expressions of Sauvignon Blanc with expert opinion from Master Sommelier Cameron Douglas and New Zealand wineries.
NEW ZEALAND is renowned for its Sauvignon Blanc. Accounting for 85.6% of the country’s wine exports in 2016 and more than 21,000ha of the 36,192ha of grapes planted in New Zealand, it is by far our most prominent variety. But despite most of the grapes coming from the Marlborough region, our Sauvignon Blanc can definitely not be described as one-dimensional. Changes in winemaking and exploration of flavour and textures have seen new expressions of this classic style emerging. Here we take a look at a few examples.
Oak-influenced The majority of Sauvignon Blanc in New Zealand is fermented in stainless steel tanks but some wineries choose Füder (German oak) or Burgundy barrels to create a more complex flavour. While we typically think of Chardonnay as having oak
(Left) Waipara Hills Equinox Sauvignon Blanc 2015 and Waipara Hills winemaker Andrew Brown
characteristics, Sauvignon Blanc producers may use older oak barrels to add a layer of complexity, rather than an oak flavour, says Master Sommelier Cameron Douglas. “That said, there are producers who ferment wine in a barrel specifically for oak flavours and complexity,” he says. “These wines are fuller and richer styles, offering an alternative to some Chardonnay and Viognier.” Waipara Hills winemaker Andrew Brown makes the Equinox Sauvignon Blanc, which uses well-seasoned barrels that impart a subtle oak influence to the wine. “Generally speaking the style is made in small quantities [but] we are finding that consumers are becoming more interested in more textural styles of Sauvignon Blanc with subtly complex aromatics,” says Brown. “We generally use riper, more sun-exposed fruit for our barrel fermented examples, so instantly we have juice that has more tropical flavours and is generally lower in acid. “Because the juice is fermented in oak and then aged for eight months in the same vessels it builds in a subtle texture
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Stoneleigh winemaker Jamie Marfell
and structure which works well with the mouth-filling flavours of nectarine and white peach that you get from the Waipara Valley,” he says. Brown says oak-influenced Sauvignon Blanc would tick a lot of boxes for both Sauvignon Blanc and Chardonnay enthusiasts. “Particularly those interested in food-friendly wines,” he says. “It is probably considered a little more ‘serious’ than a traditional Sauvignon Blanc, but for people wanting to explore or expand their drinking repertoire there are some great examples.”
Organic and bio-dynamic
Stoneleigh, who produce the Stoneleigh Wild Valley Sauvignon Blanc. “Stoneleigh has always had a philosophy of minimal intervention in the winery and we were keen to provide consumers with the opportunity to explore the unique flavours and textures that come with wild fermented wine,” says Stoneleigh winemaker, Jamie Marfell. “There’s a certain wine style that we’ve come to expect from Stoneleigh, which is vibrant and bright, with lots of passionfruit and grapefruit flavours. With wild fermentation, premium organic Sauvignon Blanc we get a bit more stone fruit is Marlborough’s The Darling, who coming through – peach and recently picked up the Champion nectarine flavours - and that’s the Sauvignon Blanc Trophy at the wild fermentation kicking in and 2017 Australian & New Zealand changing the flavour profile,” he Boutique Wine Show. “The fact says. “But the gold is in the palate that organic wines are being Stoneleigh Wild Valley Marlborough – there is a bit more richness, recognised for quality against Sauvignon Blanc a bit more texture, a bit more other wines is a huge testament breadth and a softness that goes and a positive step forward for through it, so the acidity doesn’t stand the organic movement,” says co-owner out like you get with a classic Sauvignon Chris Darling, who started the Organically Blanc. The volume tends to balance out the Certified winery in 2008 with viticultural acidity and that makes the wine a bit more expert Bart Arnst. Darling is a strong believer approachable and a bit more versatile when that organic wines produce the best flavour it comes to food and wine matching. There and quality. “Organic grapes produce thicker is definitely a growing trend towards more skins as a natural defence to the elements. complex Marlborough Sauvignon Blancs.” Flavour, especially in white wines, is derived
Organic and biodynamic are essentially modern terms for wines made with fruit grown without the influences of chemicals, such as herbicides and pesticides. In New from the skins, therefore the thicker the Zealand, organic winemaking has grown skins, the more flavour is available,” he significantly over the past 10 years. Now, says. “If grapes are sprayed with fungicide around 10% of wine producers hold and pesticide they do not need to produce Organic Certification for their vineyards and thicker skins for self-defense. approximately 2,000ha of grapes planted “We tend to see organic wines having in New Zealand are certified organic. greater texture on the palate,” says “New Zealand Sauvignon Blanc has Darling. “We also seem to get an been painted with the same brush for attractive flintiness on the nose.” far too long - there are more and more Wild ferment exciting and varied examples of the Wild ferment Sauvignon Blancs use varietal with some of the finest being indigenous yeast in fermentation. organically produced,” says Stephanie “The yeast arrives with the grapes McIntyre from Organic Winegrowers on the skin and is used exclusively New Zealand. “Not tampering to begin and end a ferment cycle, with the growing environment as opposed to a yeast strain that allows a grape to develop into an is pitched into the fermentation expression of its place - Sauvignon vessel as well,” says Cameron Blanc retains its vivid nature Douglas MS. “This type of ferment but develops greater focus and can show off more texture complexity. and intriguing flavours in the “Each organic and biodynamic finished wine.” site provides a unique There are a number of wild infrastructure and winemakers ferment Sauvignon Blancs are revelling in the chance to take produced in New Zealand, from its distinctive qualities through to wineries including Greywacke, bottle,” says McIntyre. The Darling Marlborough Gravel & Loam, Spy Valley and One winery producing Sauvignon Blanc 2016 10
FMCG BUSINESS: THE SHOUT SEPTEMBER 2017
Testing the boundaries A few winemakers are going even further and testing the boundaries of the Sauvignon Blanc grape to research and develop new wines and see just how far the Sauvignon Blanc variety can go. One such winemaker is Helen Morrison who is the brains Villa Maria winemaker Helen Morrison
[ wine feature ] behind Villa Maria’s R&D Marlborough fruity. Whilst there are glimpses of the to gain some traction with New Zealand Sauvignon Blanc ‘On Skins’ 2015. Sauvignon Blanc origin in this wine, vineyards, including Pegasus Bay and Man Produced in very small quantities, this there’s so much more complexity to O’ War, which both produce a Sauvignon wine spent 18 days on skins in an inspire even the non-Sauvignon Blanc Semillon blend. open-top stainless steel fermenter. Blanc drinkers to give it a try.” Pegasus Bay General Manager, Wild ferment was initiated, then a Paul Donaldson, says the winery has neutral yeast strain added to ensure Blended always tried to make a more European the ferment reached dryness. Sauvignon Blanc is classically style of Sauvignon Blanc. “We leave After pressing, the wine spent blended with Semillon in the fruit out a little later than most 11 months in seasoned French Bordeaux, France, and it is producers, as we are aiming for a oak barriques, undergoing wild also common in Australia concentrated and textural flavour,” malolactic fermentation in the (particularly in Margaret he says. “I find [our Sauvignon spring. No sulphur dioxide was River, WA), using their Semillon] ticks both boxes for used during the fermentation or old Semillon vines. While either Sauvignon drinkers, with maturation process, with no fining Sauvignon Blanc grapes lots of varietal character there; or additions or filtration at any stage are typically fruity, light more experimental drinkers, with in the winemaking process. and acidic, Semillon grapes the Semillon flavours coming in, “The purpose of this project are heavier and almost and some skin contact and funk was to get Sauvignon Blanc in oily. “Sauvignon Blanc and there too from the winemaking,” front of those that ‘don’t like Semillon makes for a says Donaldson. Villa Maria R&D Sauvignon Blanc’,” says Morrison. fabulous blend that “I think producers are starting Marlborough Sauvignon Blanc ‘On Skins’ 2015 “This production method and gives a waxy, fuller, to make Sauvignon in this way, style is so far removed from our much more complex however the Semillon adds an extra usual Sauvignon Blanc profile - the acidity style of wine,” says Douglas. dimension and there simply isn’t Pegasus Bay Waipara is much lower, the wine is very textural This style is not overly common a lot planted in the country!” Valley Sauvignon and the aromatics are more savoury than in New Zealand but is starting Semillon
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[ tasting notes ]
Que Syrah, Syrah Cameron Douglas is New Zealand’s first and only Master Sommelier. He is a Senior Lecturer at AUT University in Auckland, local and international wine judge, wine commentator and wine educator as well speaker and presenter in New Zealand and internationally. Cameron is also an examiner with the Court of Master Sommeliers Worldwide. He writes the wine lists for a variety of establishments including Merediths, Mekong Baby, Nanam Republic and Michelin Starred New York establishment The Musket Room.
The debate as to the origins of Syrah is over and France has won. Genetic mapping (sometimes called ‘finger printing’) technology of flora has been a great friend to the wine world, answering many questions about the first home of many grape varieties and linking together the stories of how they may have found new homes around the globe. The Rhone Valley in particular, immediately south of Burgundy in France, has been credited with nurturing Syrah and developing Syrah clones, as well as pioneering techniques in the vineyard and winery to capture the story this noble grape. Benchmark wines include Cote Rotie, Cornas, Chateauneuf-du-Pape and Hermitage. Australia’s love affair with the variety is around almost 200 years old already. Syrah is of course part of the New Zealand wine story as well and since the early 1900s it has been planted in various soils and regions – often without success. In the 1990s however, a new attempt at cultivating the variety based on greater understanding of site selection and viticulture the answers and secrets to growing and ripening Syrah were unlocked. The pioneering work completed by winemaker Dr Alan Limmer was critical to its ongoing successes.
Today it is a well-known variety with plantings throughout the country - the highest concentration is in the Hawke’s Bay, followed by Auckland then Marlborough. More recently wines made from this variety are emerging from Central Otago. The increase in plantings has been steady. Aromatically, Syrah should show a distinctive power and concentration in the bouquet, with red to dark red berry highlights, sometimes field mushroom and aged meat, even leather. All Syrah should also have a peppery quality – either white or black, and some may show a peppercorn quality. The pepper in particular (reflecting the presence of the compound rotundone) is a key attribute of the Syrah grape itself, and forms naturally at Veraison (onset of ripeness and colour change in grapes) continuing through to harvest. Tannins and acidity are usually high in the new release wines, and along with decent concentration of flavour, these set the stage well for long-lived examples. Of the many examples tasted for this month’s issue, the stand out wines had concentration and complexity with aromas and flavours that included spicy blackcurrant, liquorice and blue fruits, firm yet ripe tannins and a distinctive back bone of acidity.
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[ tasting notes ]
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CRAGGY RANGE ‘LE SOL’ GIMBLETT GRAVELS HAWKE’S BAY SYRAH 2015 Bold, dark berries, brown and black spices, oaky, fruity and concentrated; a powerful bouquet that envelopes the senses and slowly unfurls in the glass revealing violets and black currant, Kalamata olive and toast. On the palate – as complex as the bouquet suggests with dark spicy black and blue fruit flavours, violet and dark rose, velvet tannins, abundant acidity, concentrated and long. A delicious dry wine. Drink now if you must, so long as the wine is decanted first. Ideal window is from 2019 through 2029+. Points 96 RRP: $135.00 Distributor: Vintners Phone: (06) 873 7126 www.craggyrange.com
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CRAGGY RANGE SINGLE VINEYARD GIMBLETT GRAVELS HAWKE’S BAY SYRAH 2015 Violets, dark berries, blackcurrant, black cherry, broody toasty oak and pepper; a layer of oak spices and chocolate add depth and complexity. On the palate – warm, rich, fruity, youthful, spicy, oaky and dry – a wine still very youthful, yet showing the concentration, acidity and core needed for longer term ageing; medium+ tannins, full-bodied and peppery; No mistaking the strike of oak. Long finish,
fabulous balance and well made. Drink from 2019 to past 2030. Points 95 RRP: $35.95 Distributor: Vintners Phone: (06) 873 7126 www.craggyrange.com
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ELEPHANT HILL HAWKE’S BAY SYRAH 2015 Smoky, oaky, packed with aromas of dark berries with blackberry and blueberry, a plum, spice and violet floral layer along with brown baking spices – overall youthful and complex. On the palate – black and blue fruit flavours, plums and dark red florals flavours; moderate to fine tannins and plenty of acidity; a fresh core of pepper laced fruit with a rocky stony mineral undertone. Dry lengthy finish, a lovely example. Best from 2018 through 2028. Points 94 RRP: $34.00 Distributor: Procure Liquor Phone: (06) 872 6074 www.elephanthill.co.nz
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MISSION ESTATE ‘JEWELSTONE’ HAWKE’S BAY SYRAH 2014 Rich and concentrated bouquet of Syrah with dark berries mixed with toasty wood spices and black pepper, clove and dark vanilla spices, some black liquorice suggestions.
On the palate – bold, fruity, spicy and dry; an abundance of black berry fruit flavours and spices of oak; medium+ tannins and plenty of acidity; very youthful still with a decent level of concentration and finish, well made and built for the long haul – if cellared well. Best from 2019 through 2029. Points 93 RRP: $50.00 Distributor: Mission Estate Phone: (06) 845 9350 www.missionestate.co.nz
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MISSION ESTATE ‘BARRIQUE RESERVE’ GIMBLETT GRAVELS HAWKE’S BAY SYRAH 2016 Elegant, fruity, crunchy, fresh, varietal and quite urgent with aromas of blackberry, blueberry and dark cherry; mild to moderate pepper spice with some raspberry, liquorice and toasty oak spice layers. On the palate – firm, dry, intense, spicy and very youthful; plenty of energy with noticeable acidity and tannins then dark fruit flavours and spices; a lengthy finish and genuine core of fruit and oak suggests a wine capable of ageing for several years if cellared well. Drink now if decanted or from 2019 through 2027. Points 93 RRP: $29.00 Distributor: Mission Estate Phone: (06) 845 9350 www.missionestate.co.nz
For something different… FOUR PILLARS ‘BLOODY SHIRAZ’ GIN Batch distilled then steeped with Yarra Valley Shiraz grapes NV Australia The essence of gin spirit with a heady botanical-filled bouquet leads the aroma package; a gentle mix of spice elements then fennel, clove and almond and white pepper; whispers of Shiraz grapes begin to emerge after the spirit is gently swirled and softly nosed – some echoes of berry fruits and crushed rose. On the palate – creamy and smooth texture changes to heat and spice then botanicals, a fine silken texture on the finish and moderate heat; long and generous finish. Really very nice. A sipping gin with a cube of ice. If broken with mineral water then the floral scents and flavours grow also allowing soft red cherry and black currant/cranberry flavours to emerge. Overall a great gin. Points 94 RRP: $84.99 (limited release/vintage product) Distributor: Tickety-Boo Liquor Limited Phone: (09) 377 7597 www.fourpillarsgin.com.au
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ARE DARK BEERS JUST FOR DARK DAYS? Many beer drinkers, including award-winning beer writer Neil Miller, often seek solace in traditional dark Stouts and flinty Porters to warm up cold, winter days. However, these famous beer styles actually work all year round and in any climate.
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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PORTER IS a popular style of dark beer invented Putting politics aside for the moment, Porters in England in the 1700s, largely to slake the thirst make judicious use of heavily-roasted barley of working men. Some of the most enthusiastic and tend to be dark brown to black in colour, drinkers were indeed hard-working porters in silky in texture, well balanced with notes of dark the bustling London markets. The beer was chocolate, coffee, nuts, caramel and sometimes originally called ‘three threads’ (because even smoke. it was a mix of three brews) but its Stout is today more famous than popularity with the porters inspired Porter but it was historically a subthe name change when it stopped class of Porter. Brewers regularly being blended and became a made Stout Porters which were single distinct brew. However, it strong, thick and robust versions of was also the tipple of choice for the classic style. One of these Stout many American revolutionaries, Porters was Guinness, which of including future president George course went onto become a world Washington. famous brand. They eventually The beer-drinking preferences dropped the reference to Porter of the incumbent POTUS Donald from the name entirely. Trump are unknown, but a number As Guinness surged in popularity, of craft brewers have made beers to traditional Porter was in near fatal decline. mock him. Dock Street from Philadelphia It had once been the most popular style of launched Short-Fingered Stout (a reference beer in the world until the rise of Pale Ale, but to the President’s allegedly small hands) and Porter had virtually faded out of existence described it as “a bitter and delusional until being revived by British and stout with an airy, light-coloured head American craft brewers in the late atop a so-so body”. New Zealand’s 1970s and early 1980s. own Behemoth Brewery has received Invercargill Pitch Black Stout and Porter are enjoying a Stout was named in Roger international attention and acclaim for renaissance worldwide as both styles Protz’s book 300 More its Dump the Trump IPA. Beers to Try Before You Die continue to evolve. Varieties include
FMCG BUSINESS: THE SHOUT SEPTEMBER 2017
[ beer feature ] Sweet Stout (also called Milk Stout), Dry Stout (as typified by Guinness), Imperial Stout/Russian (brewed stronger initially to survive shipping to Russia), Oatmeal Stout, Mild Porter, Dry English Porter and the more heavily hopped American Porter (the best New Zealand example of this modern Porter style would be Yeastie Boys Pot Kettle Black). These beers can also be further flavoured with additional ingredients, such as chocolate, coffee, honey, vanilla, plums and even shellfish. Three Boys Brewery from Christchurch make a fantastic silky and sweet (not salty) Oyster Stout using New Zealand’s iconic Bluff oysters. In Dunedin, Emerson’s harvest the local littleneck clams to produce their robust Southern Clam Stout. In both cases, the molluscs accentuate the sweetness of the dark beers and are not salty. However, many drinkers detect saltiness because they are expecting it. My favourite Stout is Invercargill Pitch Black Stout which is unsurprisingly from Invercargill. It has the rare distinction of being the best-selling beer in the Invercargill Brewery range. For most breweries the most popular beer is a Pale Ale or Pilsner. Legendary British beer writer Roger Protz included Pitch Black in his book 300 More Beers to Try Before You Die. Here are his informed tasting notes: “This Stout has a glowing ruby edge in the classic Stout fashion. The aroma offers caramel, milk chocolate, burnt toast and gentle hint of floral hops. There’s a charred note from the roasted grain on the palate but it’s balanced by creamy malt, chocolate and gentle hops. The finish is a delicious blend of roasted grain, milk chocolate, caramel and light hop resins.” A true Kiwi classic is Emerson’s London Porter, the first beer brewed by the iconic Richard Emerson more than 20 years ago. It was also the first beer served to guests at the opening of his magnificent new Dunedin brewery in 2016. It is a wonderfully balanced beer with strong malt chocolate flavours, hints of dark stone fruit and a surprisingly hoppy finish. I predict the London Porters of yesteryear would have relished this beer. Former Champion Brewery of New Zealand, 8 Wired, makes the acclaimed 8 Wired iStout at their relatively new brewery in Warkworth. For a 10.5% Stout, it is surprisingly (and dangerously) drinkable with lashings of chocolate, peat smoke and prunes before a firm hoppy finish.
Generally regarded as the best beer and most awarded in the Wigram Brewing Company range, Wigram The Czar is a bold Imperial Stout with notes of coffee, raisins, red wine and plums. Continuing with the Russian theme, Baylands Van Da Tsar is a 9% Strong Stout aged on vanilla. It has been served at festivals over vanilla ice cream and 8 Wired makes the same serving recommendation for iStout. Such concoctions are known as ‘beer floats’ and are quite the sensory experience. Even people who do not usually enjoy dark beers have been known to swoon over this particular combination. One exceptional Stout that is becoming more readily available in supermarkets and bars is Brew Moon Dark Side Stout from a small (but growing) brewery in Canterbury. Dark Side is sooty and dusky, creamy and full, with notes of chocolate, caramel, fudge, a distant whiff of smoke and a suggestion of liquorice before a dry espresso finish. Brew Moon’s Hophead IPA is also outstanding for its balance and drinkability. Stouts and Porters can also be used in cooking. Porter chocolate cake is popular, as are pies or stews made with stout. Marinating beef in a dark beer before slapping it on the grill produces a dish known as ‘drunken steak’. The beer adds flavour as well as helping tenderise the meat. My favourite though is Welsh Rarebit which sounds intimidating but is basically gourmet cheese on toast. It is a delicious savoury mix of strong cheese, mustard, Worcestershire sauce and dark beer (Stout or Porter) spread generously on lightly grilled bread. Legend has it that the dish was invented by the wives of unsuccessful Welsh hunters who had to improvise when there was no real rabbit for the pot. Like all legends, this is the subject to debate but the resulting dish is undoubtedly satisfying. While the sales of Stouts and Porters increase over winter as the temperature drops, they are not simply cold weather beers. Nigeria is one of the world’s biggest consumers of Guinness, and Singapore and Sri Lanka have strong traditions of drinking Stout.
AS GUINNESS SURGED IN POPULARITY, TRADITIONAL PORTER WAS IN NEAR FATAL DECLINE. IT HAD ONCE BEEN THE MOST POPULAR STYLE OF BEER IN THE WORLD UNTIL THE RISE OF PALE ALE, BUT PORTER HAD VIRTUALLY FADED OUT OF EXISTENCE.”
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[ book extract ]
BEER NATION – ANOTHER ROUND THE ART & HEART OF KIWI BEER An extract from award-winning raconteur Michael Donaldson’s new book which spins a yarn about New Zealand’s brewing industry. From Chapter 20: What is craft, anyway? Craft is often regarded as being synonymous with micro, boutique or artisan – handcrafted as opposed to manufactured – and conjures up an image of a oneperson operation where everything is done manually. Apart from a few genuine examples of this – think Craftwork in Oamaru, where the basement operation is practically home-brew scale – most brewers regarded as craft produce their beers in what an unschooled observer would call an industrial setting. “A little bit of automation doesn’t mean it’s not craft,” says Kelly Ryan of Fork Brewing. “It’s about being in charge, as much as you can, of the biochemical process, and manipulating the variables until you get to the point you think it’s awesome. Craft brewers are using science to create art.” Luke Nicholas has a simple definition: “When I think back to twenty years ago, when I started, it was all about making real beers … as opposed to, I won’t call it chemical beer because that was such a dumb term, but beers made with processing aids and post-fermentation additives; industrial beers. Craft beer was about making it with malts, hops, yeast and water.” The best definition of craft comes from the US, where the rules are quite clear. An American craft brewer is “small, independent and traditional”. By small they mean annual production of six million barrels of beer or less (approximately 3% of US annual sales). And we can pause for a moment to consider six million barrels of beer is roughly 700 million litres, or double the entire New Zealand domestic production. 16
Independent means that less than 25% of the brewery is owned or controlled by an alcohol industry member that is not itself a craft brewer. And traditional? No, it doesn’t mean Olde Worlde methods, but that the beer is made by the fermentation of traditional ingredients, as Nicholas describes. Other traits considered to define craft are: innovation – craft brewers interpret historic styles with unique twists and develop new styles that have no precedent; they use interesting and sometimes non-traditional ingredients for distinctiveness; they tend to be very involved in their communities through philanthropy, product donations, volunteerism and sponsorship of events; they have distinctive, idiosyncratic approaches to connecting with their customers; they maintain integrity by what they brew and their general independence, free from a substantial interest by a non-craft brewer. Put all that together and you can happily say that any brand owned by Lion, DB or Independent cannot be called craft. Perhaps the final word on the matter should be left to the one brewery in New Zealand that most people would immediately associate with the word craft – Garage Project – which is also the most likely to be the first independent brewery to reach volumes that equates for 3% of overall New Zealand production, or nine million litres approximately, and therefore, by American rules, be too big for craft. “We don’t call ourselves a craft brewery,” says co-founder Jos Ruffell. “We removed the word craft from everything – packaging, website – years ago.
FMCG BUSINESS: THE SHOUT SEPTEMBER 2017
“In this industry we generally keep our head down and try not to get involved in politics but there are areas we are trying to take leadership positions in, such as taking the word ‘craft’ off our labels and not referring to ourselves as a craft brewery. We felt that term was getting a bit muddied.” In New Zealand, without an industry body to create a definition, “craft” as an adjective is so slippery as to serve no useful purpose, but it will continue to be used as shorthand for great beer until a more viable alternative arises from collective consciousness. While independent ownership will remain an important factor for some people, the most likely direction for the lexicon will mirror the changing beer landscape, with geography (local versus national) being the most important way customers will define their beer. Other breweries will come to be known for their specialist styles. And the rest will be beer. Craft is dead, long live beer. © Beer Nation – Another Round by Michael Donaldson Published by Edify, RRP $39.99