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In the aftermath of the government’s highly publicised Retail Forum meeting on grocery prices, Taoiseach Leo Varadkar has refused to rule out the possibility of imposing a windfall tax on grocery retailers if there is evidence of unusually high profits.
While some companies did not publish detailed accounts, An Taoiseach said on Virgin Media’s Tonight programme that there was evidence some retailers were “securing bigger margins on their profits in Ireland than they would in other markets”.
It’s hard to see how this “evidence” could be brought to light without demanding that said retailers publish more detailed accounts.
The Retail Forum has likely crystalised the industry’s focus on price drops – at least on key staples - with major supermarket groups introducing milk, butter and bread price cuts. Nevertheless, complex supply chain operations do not lend themselves to immediate, news-bite solutions.
Speaking on The Irish Times’ Inside Politics podcast, political reporter Jack Horgan-Jones described the government’s Retail Forum meeting in decidedly dismissive tones as a “political trick as old as the hills – roughly equivalent to a kind of perp walk – where you bring in the people who are seen to be responsible – or at least semi-responsible for the bad thing – and you give them a bit of a bollocking and hopefully generate some good news headlines for yourself.”
“It’s basically a talking shop,” he continued, conceding that the government doesn’t “carry much of a big stick at all” when it comes to yielding the power to coerce retailers to lower prices. The one power they do have, are “powers under the 2007 legislation to set a price ceiling on certain staple goods”, within an emergency context such as a war or pandemic.
Thus, his summary of the forum was that in effect, it was, “more an advertisement of the government’s lack of immediate powers”. At the time of heading to print, ShelfLife had not seen any evidence to contradict this assessment.
Gillian Hamill, editor, ShelfLifemagazine
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Taoiseach Leo Varadkar has said the Irish government is “very mindful of issues such as costs and competitiveness for business, particularly for SMEs” in a response to a recent request for government help made by indendepent retailers’ group, The Fed. However, The Fed Ireland president Martin Mulligan wasn’t impressed with the response He has called for an independent ombudsman to represent small businesses in taking the energy companies to task.
According to Kantar figures, Dunnes holds the highest share amongst all retailers at 23.2% and with growth of 15.3% year-on-year
Tesco holds 22.4% of the market with growth of 14.9% year-on-year and SuperValu holds 20.7% of the market with growth of 5.7%.
Lidl holds 13.3% share and Aldi holds 12.1%. A strong boost in new shoppers and more frequent trips contributed an additional €55.2m to overall performance.
Supermarkets have been reducing the price of dairy products over the last number of weeks. Both Tesco and SuperValu reduced the price of its own brand butter by 40 cent from 4 May while Lidl, Tesco, Aldi and SuperValu, cut the price of 2 litres of milk by 10 cents the previous week. Lidl and Aldi have also since announced cuts to butter prices.
Tim Cullinan, president of the IFA said the cut in butter prices is concerning for farmers, who were “working below the cost of production”.
Bank of Ireland has announced the next recipients of grants from its Cost of Living Fund. The donations are targeted at groups including children and families at risk, older people, domestic abuse charities, those with disabilities, lone parents and migrant communities including Taghmon Family Resource Centre and Tralee International Resource Centre. The bank has committed €1 million overall to organisations supporting those most at risk from cost-of-living pressures.
Following its largest ever annual networking lunch, Today’s Women in Grocery (TWIG) has announced that vital funds were raised for the IGBF and those in need across Ireland’s grocery, food, and retail sector The event was chaired by Sonya Lennon and included female speakers and business leaders from across the industry; held in the Dublin Royal Convention Centre, on 5 May. For further details, turn to page 32
In the 12 weeks to 16 April 2023, take-home grocery sales increased 11.5%, the highest growth rate seen since February 2021, Kantar reported. Consumers are turning to shopping little and often to help manage household budgets. They are also returning to stores more often, with visits up 10.2%, which contributed an additional €278.4m to the overall market’s performance alongside a significant increase in average price per pack, up 14% year-on-year
Aramark has launched the first Artificial Intelligence (AI) powered Quick Eats store in Scotland. The landmark AI powered store has been launched at Aegon’s offices in Edinburgh to serve its 1,300 staff members. Quick Eats is an ambient, Intelligence driven, no-wait, checkout-free retail store offering easy access to a variety of foods, beverages, and essentials. The store features overhead cameras and intelligent shelf sensors, which combine detection, visual cognition, and secure payment integration.
Bank of Ireland debit and credit card spending in April dropped by 7% when compared to March’s outlay as spending hikes recorded by the Bank of Ireland Spending Pulse in the first quarter of the year receded. Overall, April’s spending data painted a relatively subdued picture across many business sectors, with retail spending falling by 7% and social spending dropping by 5% – very similar to drops recorded in April 2022.
Circle K is launching a new range of own brand electric vehicle (EV) chargers across its network over the next two years by investing €7 million to install EV chargers at over 30 Circle K forecourts across Ireland by 2025. The company’s first two own brand EV charge points have opened at Circle K Junction 5, M9, Rathcrogue, Co Carlow, and Circle K Junction 14, M8, Gortore, Fermoy, Co Cork. ■
Gordon Lawlor, MD of Circle K Ireland with Minister Eamon Ryan
For more details on all the above and the latest grocery-related news as it happens, visit www.shelflife.ie.
When we first launched in April 2021, we promised to deliver a series of local convenience stores that were always Nearby. Today, with over 130 stores across the island of Ireland we’re happy to say that we have continued to keep our promise.
We would like to take this opportunity to thank everyone involved in Nearby so far. We can’t wait to tell you all about our plans for the future.
If you would like to become a nearby store or find out more. Visit always-nearby.com
Leading wholesale and foodservice business Musgrave MarketPlace has unveiled a new positioning for its brand. ‘Business Made Easy’ is a renewed commitment from the Irish business with customer service placed firmly at its heart.
“At Musgrave MarketPlace, we are committed to building trusted relationships with our customers while delivering exceptional service,” explains Desi Derby, marketing director for Musgrave MarketPlace.
“Now, at a time when businesses are facing many challenges, we are focused on building the strongest service proposition in the market – whilst providing the most extensive range at the best value Our new brand positioning, Business Made Easy, brings all these commitments together.”
Changes were made across the business in 2022 to improve the overall customer experience. Branches are now open seven days a week with extended opening hours and delivery routes. Nationwide delivery and a 24/7 online ordering system are available, allowing customers to shop at a time that suits them.
In addition, expansion in both range and produce have included more vegan and healthy ingredients; a scaled alcohol business under the Musgrave MarketPlace brand; Butchers Prime, a premium Irish Hereford meat range; and Brewdoo Coffee, a bean-to-cup and barista coffee proposition for the hospitality sector
Currently servicing more than 50,000 customers through nine branches across the island of Ireland, the brand refresh follows significant investment in digitally transforming the business in 2022. A new online digital platform now offers customers a one-stop-shop, with more than
14,000 products available for delivery – Ireland’s largest online ordering service for the hospitality and foodservice sector
Online is currently the fastest-growing channel for customers and Musgrave MarketPlace expects 60% of orders will come through online by the end of 2024 The digital investment is therefore a core part of Musgrave MarketPlace’s strategy to deliver a “world-class customer experience,” says Derby.
SuperValu recently launched a new state-of-the-art store in Newcastle, Co Dublin following a significant €15 million investment. The new store, which will create 85 new jobs in the locality, opened on Wednesday, 26 April.
The innovative store will provide a wide range of high-quality produce in line with SuperValu’s new food experience offering, designed to provide an exciting, vibrant and simpler shopping experience with extensive sustainable choices on offer An enhanced fresh food range focuses on artisan and vegan products, with a premium fruit and veg offering.
The store’s butchers, fishmongers and bakers are trained to the highest standards and are always on hand to offer customers expert advice. The Freshly Prepared and Donnybrook Fair ranges provide tasty options for all customers including meals for one, meals for two, family and light sides and bites.
SuperValu Newcastle boasts an innovative delicatessen, bakery, and meal solution offering as part of the food experience programme which will continue to be rolled out across more SuperValu stores this year Online shopping and delivery are also available locally
Supporting local producers is of key importance to SuperValu and the Newcastle store will bring exclusive offerings across the Taste of Local range, which contains over 30 products sourced directly from up-and-coming producers within the region. In addition, the store will offer a wide array of products from over 1,800 Irish suppliers around the country
A new plaza connecting the site with Graydon Road will help create a vibrant new public space, with a focus on biodiversity and pollinator-friendly planting. More than 1,100 plants within the scheme will be pollinator-friendly, supporting the eco-system for bees and enabling them to thrive.
The store operations will also meet the highest sustainability standards, with renewable energy heat pumps for heating, solar panels for electricity, as well as ultra-efficient LED lighting and refrigeration units.
In support of its many sponsorships and events taking place around Ireland this summer, fruit distributor Fyffes has introduced the ‘Fyffes Fruitmobile’, an all-new towable banana and pineapple station and display unit.
Poised to hit the road well in time to capture the mood of summer, the Fruitmobile is billed as “a new way to promote fruit and deliver the healthy eating message to adults and children alike”.
Attractively finished in warm colours of sunshine and painted with ‘fruitlicouslysucculent’ banana and pineapple illustrations, the unit is ‘fridged-n-fitted’, and ready to receive the many who will meet it on its travels. Encouraging the public to “call and ‘say hi to Fyffes’ wherever they may meet it,” Fyffes head of marketing, Emma Hunt-Duffy said: “Our intention is to bring the unit to many places at which Fyffes will have a presence, including our popular ‘Fit Squad’ programme of primary school visits, festivals and
events.”
pop-up Desi Derby, marketing director for Musgrave Wholesale Partners with customers Zahir Udden Barber, McNally’s Newsagents and Susie Kavanagh, Kavanagh’s Bar (L-R) Bobby Heade, Breda Flaherty and Ian Allen, managing director, SuperValu with Micheal Morgan, Musgrave Operating Partners
County Meath’s Gilson National School, in Oldcastle, has been named ‘Ireland’s Fittest School 2023’.
The award went to the primary school in recognition of what adjudicators called “a real love for fitness and exercise evident throughout the school,” following its participation in a six-month competition in which schools from all over Ireland, north and south, took part.
Supported by Irish fruit importer Fyffes and tracked online, the purpose of the competition, now in its second year, was to promote the importance of exercise, fitness and healthy eating amongst young people The winner of last year’s inaugural title was North Donegal primary school, Scoil Na Croise Naofa, in Dunfanaghy.
Launched last Autumn, the competition coincided with the resumption, following Covid, of the popular Fyffes Fit Squad children’s fitness programme of live school visits, in which 30,000 students have taken part in face-to-face sessions since its inception.
Fronted by well-known Irish Olympians, athletes Phil Healy and David Gillick, a central feature of Ireland’s Fittest School competition was a series of exercise routines which competing schools could adopt as part of their PE curriculum and against which performance could be measured.
The award to the Oldcastle school will comprise some
Guidance designed to take the uncertainty out of waste segregation for businesses is now available from MyWaste, Ireland’s official guide to waste. This government-funded initiative provides a free and extensive suite of signage and training materials to help workforces make accurate recycling decisions.
This will assist Irish businesses achieve greater Circular Economy performance through increased recycling and composting rates. A waste characterisation study by the Environmental Protection Agency (EPA) found that almost 70% of materials being placed in the general commercial waste bins is waste that should be placed in the recycling or food waste bins. Targeted materials (those suitable for recycling) accounted for only 60% of the materials in the mixed dry recycling bins, with food waste among the contaminants.
The study also found that by improving waste segregation practices, businesses could divert significant amounts of waste from the general waste stream annually
Speaking on behalf of the Regional Waste Management Planning Offices, Kevin Swift, Connacht Ulster Region Waste Office, said: “This initiative will empower small and medium size businesses, particularly those in the retail, hospitality, manufacturing and corporate sectors, to further improve how their waste is managed. With clear language and visuals, the materials will make it easy for staff to quickly understand what waste goes in what bin. This should help significantly increase the amount of recyclables and food waste diverted from the general bin and correctly placed in the recycling and food waste bins.”
The toolkit is free to download or order from www.mywaste.ie/business/
€5,000 worth of sports equipment plus a special visit from athletes Healy and Gillick before the school finishes up for the summer break.
Expressing delight that his school was chosen as ‘Ireland’s Fittest’, Mark Carey, principal at Gilson National School described the initiative as: “a very positive, rewarding and inclusive experience for the pupils and staff alike” and thanked everyone for their participation and support.
Further details can be viewed online at www.fyffesfitsquad.ie
Musgrave has been named as a Sustainable Development Goals (SDG) Champion by Minister for the Environment, Climate and Communications, Eamon Ryan for the 2023-2024 period.
Musgrave was the first retailer to be named an SDG Champion in 2019 when the programme first began due to its ongoing commitment to operating as a sustainable business. It was one of the first companies globally to align the SDGs to its day-today business activities.
The company’s sustainability strategy is about ‘Protecting the Planet’ and ‘Benefitting our Communities’. This vision has three pillars – ‘Caring for our Planet’; ‘Creating Vibrant Communities’ and ‘Sourcing for Good’ which are all about reducing its emissions to reach net zero carbon by 2040; working with retail partners to make every community a sustainable community and working with suppliers to provide consumers with more sustainable shopping choices.
For 2023, Musgrave will act as an advocate and promoter of the SDGs and a good practice example of how an organisation can contribute to the SDGs and integrate them into its work and activities.
Overall, the company is making great strides in its sustainability agenda: a key highlight is the introduction of a first-of-its-kind €25m Sustainability Fund in 2022. The fund is helping to achieve a carbon reduction of 12% across SuperValu and Centra stores by the end of 2024 The 12% carbon reduction is equivalent to removing over 10,000 tonnes of carbon or planting 380,380 trees across the island of Ireland or powering 5,054 homes.
“At Musgrave we are committed to creating vibrant, sustainable communities that leave a positive and lasting impact for generations to come,” said head of sustainability at Musgrave, Owen Keogh.
Meath’s Gilson National School, in Oldcastle, has been chosen as ‘Ireland’s Fittest School 2023
Donegal brand Nomadic has marked its 25th anniversary with a bold new look and an ambitious growth plan in Ireland and the UK. It follows an impressive 12 months for the company, with continued double-digit growth.
The news also comes alongside the launch of the company’s first non-yogurt products, two protein puddings, which are now on shelves in supermarkets and convenience stores across Ireland.
The new look features a bolder logo and simplified visual approach. The variety of coloured chevrons not only indicate the flavour but also add a sense of momentum - while enhancing the brand’s iconic ‘nomad’ striding figure.
Crucially, the redesign reinforces Nomadic’s positioning of ‘Nourishing convenience food for people who need to get the job done’. The
company believes that this appeals particularly to those on their feet and on the move, going from task to task.
Nomadic has also dropped ‘dairy’ from its branding, indicating a willingness to extend into new categories.
“Hard work of any kind needs easy, nourishing, food and we’ve already got a range of products that fulfil this - whether it’s for on-the-go satisfaction, or when people have a little more time This new design now gives us maximum shelf stand-out,” said Bethan Miles, Nomadic’s brand manager
“The company is supporting the new strategy and look in Ireland with an ATL and sampling campaign,” said Emma Gregory, sales manager for Nomadic in Ireland. “It will also be supported by in-store promotions and consumer activations such as WellFest and Bloom, which we are
Nomadic offers nourishing convenience food for people who need to get the job done
delighted to be attending for the first time! We’re looking forward to bringing the new look to stores nationwide.”
Irish technology company Kelsius, based in Falcarragh, Co Donegal has signed a contract with Tesco Ireland to help the retailer ensure efficiencies across some of its cold storage Kelsius’ wireless temperature monitoring systems monitor the temperature of standalone fridges and freezers 24 hours a day. This allows Tesco to ensure that it only provides the finest quality foods to its customers by ensuring that fridges and freezers are maintained at the correct temperature.
The Kelsius system alerts the retailer to any temperature excursions, thus eliminating food waste that can occur due to fridge or freezer failure.
The new agreement will see the technology introduced across 112 Tesco stores.
Tesco has led the way amongst retailers in Ireland, in eliminating food waste and driving sustainable retailing. Kelsius’ technology ensures that no food is wasted and eliminates CO2 emissions from that waste.
Kelsius employs 82 people and manufactures specialist temperature monitoring equipment and software and provides global customer support from Falcarragh.
“Our collaboration with Tesco is an excellent fit for the Kelsius system,” said Kelsius CEO Karl Simmons. “An operation of Tesco’s size requires a robust, scalable, user-friendly system that suits the needs of the business, and Kelsius provides this. Kelsius’ environmental values are also aligned with those of Tesco. We are delighted that we can help Tesco achieve their food waste reduction target. We congratulate Tesco on their achievements in this regard to date, and we look forward to continuing to work with them.”
“The Kelsius system provides Tesco not only with the peace of mind to have constant and reliable temperature monitoring, but also with the ability to ensure food quality and further reduce food waste,” said Tesco central compliance manager John Byrne
CPM is Ireland’s longest established and largest field sales and marketing agency, offering clients the benefits of a fully integrated agency (as part of the Omnicom Group), delivering the scope and power of a global group combined with the personal touch and intelligence of a local agency.
CPM works in partnership with clients across the island of Ireland including Diageo, Haleon, Suntory, Britvic, An Post, Samsung, Kraft Heinz, Vodafone and many others. What makes CPM unique is its recently launched bespoke Liquid methodology helping clients increase sales and return on investment.
“It’s an exciting time at CPM,” said John Healy, general manager at CPM Ireland. “Despite huge market challenges last year, we delivered record growth. But we are constantly evolving - and have just launched our unique methodology, Liquid. Liquid’s approach fuels sales growth for our clients; it combines a mix of physical, digital and verbal resources. We predict, adapt and respond to sales opportunities using skill, technology and data insights to inform and support our next best sales action and campaigns.
“CPM’S significant investment in sales technology to support the digital sales revolution was fundamental to delivering Liquid and is, therefore, unlikely to be matched by non-specialist sales organisations,” Healy added.
John Healy, general manager, CPM Ireland
“Our collaboration with Tesco is an excellent fit for the Kelsius system,” said Kelsius CEO Karl Simmons
Line up with MACE brand ambassador Johnny Sexton and the rest of our winning team.
AtMACE, we’re looking for retailers who bring a smile to work every day to join our amazing team.
Our new stores are designed to be both bright and welcoming, to place you at the heart of the community in which you serve. Speaking of service, our quality fresh foods and innovations meet the ever-changing needs of people and have been proven to drive profitable sales increases for MACE Retailers.
You will have the support of our experienced team around Ireland, along with award winning marketing to grow your business.
SuperValu is celebrating 10 years of the Food Academy programme, with €230m of Food Academy products sold in SuperValu stores over the last decade Food Academy producers are continuing to perform strongly, supporting 1,500 jobs through the programme which offers considerable benefits to both local communities and the national economy.
The Food Academy programme is a tailored business development programme for early to mid-stage producers, supported by SuperValu, Bord Bia and the Local Enterprise Office. More than 1,000 local food producers have completed the Food Academy programme since its inception, with over 300 Food Academy producers regularly stocked in SuperValu stores across the country, 52 weeks of the year The initiative provides training in food safety, market research, branding, marketing, finance, sustainability, and business development through a range of dedicated workshops. Food Academy producers also have the opportunity to feature their products on SuperValu shelves nationwide, giving them real, tangible opportunities for growth in the market.
This milestone anniversary comes as new research by Bord Bia and B&A reveal that 90% of consumers choose to buy locally produced food, with more than two in three (68%) buying this category at least weekly.*
This year, 23 new Food Academy entrants are launching a wide variety of products including naturally leavened sourdough bread, low sugar fruit jam, organic microgreens and eggs, as well as products utilising spent
grain to make protein snacks, and used coffee grinds to create a tanremoving soap
*Source: Behaviour and Attitudes Research – Food Academy Pulse, March 2023. National representative sample of 1,014 individuals, age 16+)
A new security solution to make public-facing workers feel safer has been launched by Netwatch, the leading proactive video monitoring company headquartered in Carlow.
While traditional systems, such as a panic button, trigger an alarm when an incident occurs or a traditional CCTV system can capture the incident for future analysis, the new Netwatch solution goes further As was demonstrated to Garda Crime Prevention Officers on a recent visit to the Netwatch headquarters, the Netwatch Staff Safety Solution allows an intervention specialist to observe an incident in real time and intervene when staff are facing intimidation or physical risk, and at the same time alerting gardaí.
A recent survey from the retail group RGDATA found that 95% of retailers have been victims of crime over the last 12 months. 25% said that they had been subjected to violent burglaries and robberies in their shops.
Kerrygold, Ireland’s first billion-euro food brand, is marking six decades of success with a new creative campaign to celebrate the brand’s rich history of bringing people together
The campaign was launched across Dublin International Airport earlier this month, at key arrivals and departures locations such as passport control, the Skybridge, and arrival doors. Showcasing spectacular imagery of mouth-watering Kerrygold-inspired meals, the campaign aims to capture the hearts and minds of consumers, including domestic and international travellers, who have been a part of the brand’s 60-year success story
The campaign will also be brought to life online and in-store across POS, supported by a sampling roadshow across a range of retail locations such as SuperValu, Dunnes Stores and M&S in Dundrum, Blanchardstown, Swords, Liffey Valley, and Heuston Station.
Róisín Hennerty managing director Ornua Foods Global said: “Kerrygold’s success is testament to the generations of Irish dairy farming families who produce world-class milk as well as Ornua’s member co-operatives and teams, who over the last 60 years, have proudly brought the taste of Kerrygold to the world. It is fitting that we can mark this significant milestone for our world-famous brand here at home where the journey began.”
Kerrygold is Germany’s most popular dairy brand with almost two-thirds of German households purchasing Kerrygold products in the year; while in the US, Kerrygold butter experienced continued volume sales growth, where it holds the number two position in the category
Colin Hayes, Netwatch managing director for Ireland and UK, says: “A safe outcome for all involved is key for Netwatch. Our team has over 20 years’ experience managing high risk situations and knows how to handle them safely Staff can activate the Netwatch Staff Safety Solution as soon as they feel threatened and be confident that someone is instantly available to help manage the situation safely This is particularly valuable and comforting for situations where just one staff member is on duty such as an evening or latenight opening situation such as a petrol station or chemist.” ■
The Netwatch Staff Safety Solution allows an intervention specialist to observe an incident in real time and intervene when staff are facing intimidation or physical risk; at the same time alerting gardaí
Ciara McClafferty, trading director, Musgrave, Jim O’Toole, CEO, Bord Bia and Greg Swift, head of the Local Enterprise Office
We are happy to note that following representations from the association on behalf of our members, Newspread has written to all retailers to make them aware that some titles have been missing off recall notes for the past number of weeks.
Please see the following communication that Newspread sent to all their customers recently:
Prior to the meeting, CSNA CEO Vincent Jennings met Minister Neale Richmond and made him aware that in practically every case, the increases in retail prices did not start from a decision of the retailer, it was as a result of an imposition of an increase in a wholesale price, an excise or tax increase imposed upon us.
The CSNA provided instances of this to him, including the decisions by practically all of the newspaper publishers to increase the wholesale and cover prices on the vast majority of their titles within four months of their VAT rate being reduced to zero.
This is what the Minister needed to hear, hopefully he will heed it.
CSNA Annual AGM
“Due to an IT systems issue, certain national newspapers have not been appearing on the daily newspaper recall notes. Our IT team has been working to identify the problem. Once the cause of this issue has been identified, we will endeavour to have a solution in place as quickly as possible.
“In the meantime, you should, as always, ensure all national
Advance registration for the CSNA AGM is advised
The association would like to remind all members that the CSNA AGM is taking place on 25 May in Fitzpatrick Castle, Killiney – advance registration is advised. We are looking forward to meeting with our members again for what we envisage to be a very informative and enjoyable event.
After the AGM we will be holding a networking event for all attending members. This event is very kindly sponsored by CSNA Deals partner, Dubco Ireland, the credit union for CSNA members. As a member of the CSNA, you have access to an exclusive membership benefit. You, your staff and families, are welcome to become members of Dubco and avail of its potentially market-leading loan interest rates. For more information, please contact Laura in the CSNA office on 045-535050.
Due to an IT systems issue, certain national newspapers had not appeared on Newspread’s daily newspaper recall notes
newspapers are returned daily, as soon as they are removed from sale.”
Many retailers may not have sought a payment through the TBESS for their September-February bills as the criteria that existed at that time required the increase over the equivalent period from the previous year to be 50%+.
You will be aware that this threshold has been reduced to 30%. What you should also be aware of is that you can apply retrospectively if you hadn’t previously applied.
Revenue informs us that for those applicants that they have on file as not having met the previous criteria, they will re-assess but obviously, if they haven’t prior knowledge of your situation, they have nothing to work on.
Please make contact with Revenue via ROS and submit your September-February bills if the unit price increase is greater than 30% when compared to the same period the previous year.
Retailers can apply retrospectively for the TBESS if you have not previously applied CSNA NEWS CSNA NEWS JOHN PAUL LONERGAN National President, CSNA Minister Neale Richmond PRESIDENT’S OPINION CSNA NEWS
The summer legislative programme announced by Chief Whip Hildegard Naughton contains as a priority legislation, the Public Health (Tobacco and Nicotine Inhaling Products) Bill 2019.
With a Pre-Legislative Scrutiny by the Health Committee having been conducted, and their report received by the Department several months ago, it remains to be seen how many of that committee’s recommendations will find their way into a revised bill and subjected to the scrutiny of the Dáil and Seanad whilst being considered.
As no revised bill has been published, our observations are based upon the original (2019) publication and the Regulatory Impact Assessment (RIA) that accompanied the bill to the Joint Oireachtas Health Committee.
There will be a transitional period (not yet defined) where existing retailers currently selling tobacco products and registered by the HSE will continue to be permitted to sell such products but all retailers wishing to continue will need to obtain a licence for each premise separately.
CSNA OPINION
Once the Public Health (Tobacco and Nicotine Inhaling Products) Bill 2019 is published it will, no
It is envisaged that there will be two distinct licences, one covering combustible tobacco products, non -combustible tobacco products and vaping products (defined as Nicotine Inhaling Products)
(Category 1) and another licence for
those wishing to sell noncombustible tobacco products and vaping products (Category 2).
The Department states in the RIA that ‘heat not burn’ products are non-combustible tobacco products, although it might be argued that filters are also non-combustible tobacco products.
The bill considers that the Health Service Executive should be charged with collecting the licence fee (as yet an undetermined amount) and that there should also be an “administrative fee” applied to the process (also as yet undetermined).
The licence will be in the name of an individual, shall not be transferable, and will have a 12-month lifespan before needing to be renewed.
If a store ceases to sell tobacco products, the licence extinguishes.
A retailer acquiring a licenced store will need to apply in advance of taking over the store for a licence in the name of the new applicant as there is no provision for transfer of an existing licence.
The bill sets out some of the requirements that an applicant for a Category 1 or Category 2 licence
It’s never easy being a retailer; there are times when it appears the entire world is out to get you. We would be forgiven for believing, with all the chances that financial institutions have had to mend their ways, that we are free from any possibility of being treated unethically by our credit card processor; well, think again my friend.
One of our members had an arrangement with PostPoint to process his credit and debit cards; this was done through AIBMS. The member switched his provider to Elavon as he believed their fee structure was better for him. He duly advised AIBMS that he would not need their services.
Fourteen months later, and following innumerable calls to AIBMS, AIB, PostPoint, ComReg, CCPC and the Central Bank to no
avail, each month a direct debit for over €69 was presented and paid by his bank to AIBMS for zero service, a “compliance fee” and, wait for it, a “non-compliance fee”.
AIBMS has confirmed that they are not processing any debit or credit cards, and that they are not supplying any service to the retailer yet did not commit to refunding over €700 in erroneous charges.
In the CSNA’s view, we would have thought that their system was sufficiently sensitive to detect any merchant where there were not any transactions, and they would be able to flag this for a query/intervention. However, no query was raised on their side.
In the meantime, we advised the member to avail of the
will need to furnish to the Executive. This will include a declaration from the applicant that they agree to be compliant with Tobacco Control laws.
Once the bill is published it will, no doubt, be subjected to much scrutiny from all sides of civic society. We have no doubt that the media, the non-governmental organisations and many politicians will try to frame the analysis and discussion in the context of “controlling” vaping. However, this bill covers a lot more than vaping; it outlaws self-service vending machines, introduces a minimum age for selling tobacco products, makes Fixed Notice Penalties (on the spot fines) from EHOs possible for a wide range of offences and prohibits the sale of tobacco from anywhere other than a permanent outlet. It also removes the current defence tobacco retailers were entitled to rely on, that they had done everything possible to prevent a sale to a minor, by way of training, instructions, notices, till prompts etc.
The CSNA will return to this important matter over the coming weeks.
‘no-quibble direct debit refund’. We await a formal explanation from AIBMS and have put Minister of State with responsibility for banking/financial institutions, Jennifer Carroll-MacNeill on notice
regarding the issue of merchant service providers charging noncompliance “fees”. To the best of our knowledge, these fees have not been approved or authorised by the Central Bank. ■
doubt, be subjected to much scrutiny from all sides of civic society The CSNA has contacted Minister of State Jennifer Carroll-MacNeill regarding the issue of merchant service providers charging noncompliance “fees”As SPAR celebrates its seminal 60th anniversary serving towns, cities and communities throughout Ireland, we are proud of the rich heritage our independent retailers have fostered over those six decades of service. The remarkable story of SPAR in Ireland started with the opening of SPAR Artane in 1963 and has grown exponentially to become a truly ubiquitous presence on the Irish landscape.
Since that introduction to the Irish consumer, SPAR has worked tirelessly and earned a welldeserved reputation for innovation, as well as for exceptional customer-choice, magnificent customer-service and is a well-recognised and loved brand that has been the face of many family businesses right around the country SPAR has grown into the household name for convenience shopping in Ireland over the last 60 years and is synonymous with the convenience sector here in Ireland and, of course, internationally The ethos and values that underpin our success and footprint across Ireland, and the other 47 countries where SPAR has a presence, have sustained us through the decades and will continue to sustain us into the future.
SPAR retailers are the lifeblood for many of the communities in which they are embedded, and, in turn, SPAR has always been committed to providing our retailers – and by definition their customers and those aforementioned communities – with the very best in convenience retailing. In essence, setting standards and driving innovation are pillars of the SPAR offering, which is why from a customer perspective, SPAR is a recognised leader in Retail Foodservice within the market. This well-earned reputation is driven by a rich heritage in food and beverage innovation built up over many years. Through a dedicated Food Innovation team, SPAR takes great pride in being innovators and trendsetters when it comes to Retail Foodservice, which is particularly evident in SPAR’s fresh food offering.
Going back generations, SPAR has been at the forefront of food innovation in Ireland. We pioneered foodservice in the convenience sector; we were the first to introduce the multi-service offering through the introduction of premium coffee-to-go to our stores. We were the first to create our own sub brands, which established a unique point of differentiation for our food-to-go offerings. This remains a constant focus of ours and, in support of this, we have a dedicated food and beverage innovation team who deliver the latest trends to our network with truly unique
concepts that appeal to consumers. Crucially, we are brave and take a very entrepreneurial approach to innovation and aren’t afraid to try new things. We’re also fortunate to be able to tap into the expertise of our partners across SPAR International, meaning we’re in a unique position to identify emerging trends and preserve our first-to-market focus.
This celebratory milestone is, of course, a year to reflect on all that has been achieved but, more importantly, it is a time to look forward with confidence, hope and ambition as the future for SPAR is as effervescent today as it was when the doors were opened on those very first SPAR stores in 1963.
The basis of our celebrations this year is our continuing commitment to excellence. We are rooted in it and all SPAR retailers share that same ethos and, crucially, ambition for expansion and growth within the industry We are always, together, striving to provide valueadded for our customers. In celebrating SPAR’s 60th anniversary, we are engaged in a heavy weight plan of activity across multimedia platforms, in-store activations and consumer engagement throughout the year.
Our ambition is very clearly evident in who we work with. For example, SPAR recently partnered with renowned Irish actor Colm Meaney to deliver a powerful radio advert, rooted in storytelling and chronicling the journey of Irish society over the past 60 years while demonstrating how SPAR has been at the forefront of the most monumental changes in Irish society during that time. Another noteworthy initiative to celebrate this important anniversary includes our investment of €60,000 back into local communities through the SPAR 60th Community Fund, which will see six local community clubs, groups or programmes awarded €10,000 each, along with the chance to meet Olympic Champion Kellie Harrington and take her on in a fun series of challenges in July
Further campaigns are planned throughout the year to mark the anniversary, which includes our new CSR initiative with the Tree
Council of Ireland. This builds on an existing relationship between the two entities having evolved from SPAR’s sponsorship over the past two years of SPAR National Tree Day, an initiative to encourage primary school children nationwide to plant trees on a specified day each October Donations from the sale of selected SPAR Range products, from the beginning of May until the end of October, will be awarded to the Tree Council to fund the planting of 20,000 native Irish trees. The trees will be planted on six sites across the country with plans to invite SPAR retailers to the tree planting events for a family day out during the summer months.
Furthermore, in pursuit of our environmental ambitions, SPAR has also recently introduced two fully compostable SPAR branded bags to our business. These bags will replace the current SPAR Bag for Life, showing our commitment to the environment by removing plastic bags from all our stores. The bags bear a specially commissioned SPAR 60th Anniversary logo and complement a full suite of paperware available in SPAR stores from deli wrap to foil bags and more.
Together with our SPAR retailers, we will meet that future with confidence. Together, we will continue to work tirelessly to provide consumers with the most innovative award winning in-store offering and shopping experience they could wish for
The last 60 years have been a wonderful precursor to what promises to be a truly exciting future for SPAR in Ireland as we continue to grow, evolve and, along with our wonderful independent retailers, serve the people of Ireland. ■
What is the truth behind accusations of ‘price gouging’ in Ireland’s grocery sector?
Laura Lynott reports
Labour’s Ged Nash said he’s receiving complaints from consumers nationally about grocery prices rising “inexplicably,” within a short period, while the CSNA has accused the politician of trying to “earn cheap headlines,” as stores claim inflation is still impacting them.
The Labour TD has been campaigning for several weeks against what he feels is ‘price gouging’ in stores across the country
And earlier this month, Minister for Public Protection Paschal Donohoe stated the government will now be carefully monitoring to see that companies are not profiteering from inflation, as costs fall.
The Central Statistics Office (CSO) meanwhile reported the annual rate of inflation has dropped to 6.3 per cent in April, down from 7 per cent in March.
However, recent Kantar data has highlighted food inflation was, in comparison, at 16.6 per cent in the three months to April 16.
Deputy Nash told ShelfLife: “A day does not pass by when a constituent doesn’t raise the excessively high price of groceries with me. In fact, we’re getting contact from across Ireland, from consumers, providing examples of products where prices have inexplicably risen in recent weeks.
“We know from trusted research by Kantar the average price of the weekly shop on an annual basis will be €1,200 more expensive than last year
“Any reduction in the price of staples is to be welcomed. I’m stunned and a little sceptical as to why and how the major multiples managed to cut the price of milk and butter on the same day and by a similar margin.
“This kind of behaviour alone should warrant the attention of the CCPC… Food inflation of over 16 per cent is running way ahead of the official rate of inflation.
“The cost of production is nowhere near where it was this time last year, yet prices at the checkout remain elevated.
“CSO figures show record profits being recorded by Irish firms and living standards have fallen for the first time in 10 years. The ECB agrees a significant portion of the inflation we’re experiencing is [due to] high levels of profit-taking in the market, not modest wage growth. “Supermarket profits are guarded like the third secret of Fatima but the conclusions we can draw are clear Big multiples are undoubtedly maintaining high prices and profit margins in a way that can’t be justified against the backdrop of falling input costs.”
Deputy Nash’s comments have angered some retailers. The Convenience Stores and Newsagents Association (CSNA) have accused the Labour spokesperson on finance, public expenditure and reform of courting press attention.
Vincent Jennings, CSNA CEO told ShelfLife: “While it may suit Deputy Nash to earn cheap headlines in calling for actions he knows are outside the remit of the CCPC, he’d be better served in taking time to understand the true nature of the food retailing business.
“Retailers react to wholesale price increases. They rarely, if ever, elect to increase the retail price unless and until the cost price structure changes.
“If there’s gouging or profiteering, it shouldn’t be considered that our independent and symbol group sector can be viewed as being guilty, as Deputy Nash would have people believe.
“Investigations into the factors surrounding the numerous wholesale cost increases would be the most fertile place to look, particularly for those suppliers and manufacturers that have applied increases substantially greater
According to Labour’s Ged Nash, “the cost of production is nowhere near where it was this time last year, yet prices at the checkout remain elevated”
than comparable price increases internationally.”
When asked what “factors” have affected consumer pricing recently, Jennings stated stores were still being impacted by hikes in energy, fertilisers, supply chain shortages, wage inflation, packaging and carriage and delivery costs, the “residual effect of Covid on orders,” as well as costs related to the “Ukraine invasion.”
At the end of last month Lidl announced it was reducing the price of a 2 litre carton of milk from €2.29 to €2.19. On the same evening, Aldi announced it was decreasing its milk price by 10c, in line with Lidl. From there, Tesco and SuperValu highlighted cuts to its milk price by 10c.
At the start of this month, Tesco, Aldi, Lidl and SuperValu also announced butter reductions, with bread price cuts announced the following week.
The fact shops followed each other to make price reductions, has led some consumer experts to question what’s taking place.
Conor Pope, Irish Times consumer affairs correspondent, told ShelfLife: “The reality is input costs have come down dramatically in some key areas, notably transport. Petrol and diesel prices are now where they were in September 2021.
“Meanwhile the cost of energy on wholesale markets is half what it was at the height of the
crisis last year. Given retailers and all producers, in general, were blaming higher transport and energy costs for rising prices, why aren’t we seeing prices fall now that those input costs are starting to fall too?
“The retailers, like everyone, are feeling the pinch, to try to keep their prices and their margins intact, so price inflation is likely to be with us for some time. Having said that, as we’ve seen recently, as soon as one retailer moves with a key product they all move.
“The reality is they all jumped when one jumped and it’s the same story with butter,” the journalist said.
“Why haven’t they done this sooner and why aren’t they doing it with more productsthe key staples.
“The reality is the crisis is hitting people on lower incomes disproportionately hard and it’s those people who need some degree of relief.”
He added that it may be “possible” to provide consumers with “relief” but that could only happen if big retailers and suppliers dropped prices.
“We need to see that happening,” he said. “I don’t think we’ll see price deflation or price returns to where they were in 2021. The best we can hope for is prices falling backrunning at 2 per cent, 4 and 6 per cent.”
He said if prices on key staples were decreased consumers would be in “a slightly better position and it will be better for everyone.”
A Tesco Ireland spokesperson told ShelfLife the company following on from its retail milk prices reduction, was now “investing” in its butter retail prices, to “help customers with their household staple costs.” At the time of our interview, Tesco had not yet introduced bread price cuts.
The spokesperson said Tesco Ireland realised household budgets are “under increasing pressure” and the company confirmed it is “absolutely committed to helping our customers, by keeping a laser focus on the cost of the weekly shop.”
The spokesperson added: “Our pricing policy is always under review and we work collaboratively with our suppliers, to minimise impacts to our customers offering them the best possible value in their shopping trip. We cannot speculate on the future retail price of any product.”
A spokesperson for Aldi responded it was the “best value supermarket” and is “committed to delivering the lowest prices possible for customers which is why we have recently announced cuts to the price of milk and butter of up to 10 cent and 40 cent respectively.”
The company added that it is “working closely with suppliers and the supply chain to ensure we keep our prices as low as possible for our customers.”
A CCPC spokesperson stated there are no price controls for products, with traders “free to set and change their prices for goods and services.”
Under Irish competition law, businesses are required to act independently in setting their prices. “This means that they cannot collude with other sellers to agree prices,” the spokesperson added.
“In most situations, suppliers cannot dictate the selling price of goods. This practice is called resale price maintenance.”
The CCPC said it takes action against traders if it finds “evidence that a business or businesses has participated in anti-competitive behaviour or not acted independently in setting their prices”.
Policy and council advisor for the Consumers’ Association of Ireland (CAI), Dermott Jewell, told ShelfLife the issue during the inflationary period over the last two years had been a difficult one to address because no one could definitively state the costs each store has to pay for staff, energy, transport etc.
“Price gouging could be going on but we don’t know the costs in a particular area that stores have to pay more for It could be electricity and gas,” Jewell said.
“We don’t actually know This is where honest price transparency helps.” The consumer expert feels if companies give explanations of where their costs are coming from, right down to the payments to farmers, then consumers will understand the price.
“It’s about starting at the bottom to get costings. You’ll have some elements of what the basic price is then,” he added.
In conclusion though, despite all the views on this important topic, it seems Jewell feels there could only be one answer on the ‘price gouging’ question.
“In terms of price gouging, it’s almost impossible to consider it’s not going on,” he said.
“It certainly seems to be going on in some areas but not all. You have to draw the line and be fair in what you call out though. You can’t tar everyone with the same brush.”
Jewell felt it was “very difficult to know why energy costs take so long to come down.”
He added: “With food, we don’t know what’s really going on, as we can’t determine what determines the price.” ■
“Retailers react to wholesale price increases. They rarely, if ever, elect to increase the retail price unless and until the cost price structure changes,” said CSNA CEO Vincent Jennings
This is about surprising and delighting shoppers with a fresher, healthier, more innovative offer. It’s also about bringing independent retailers a dynamic, cost effective retail offer, that delivers above average returns.
Last week I got a call rejecting my candidate from a role he had interviewed for, and I was perplexed. He had done a similar role, was in the right location, right salary range, and was actually a great guy and perfect culture fit! What could have gone wrong?
Then I got the feedback from the interviewer and immediately understood. When the candidate was asked what he liked about the brand, he admitted he hadn’t visited any stores or done much research. The candidate really wanted this job. I had recommended to him that he visit a couple of stores beforehand and I had sent him plenty of information, but he was busy in his current role and never found the time. So, he never got the job!
In this candidate-driven market, one could be forgiven for thinking the same level of preparation as in previous years is no longer required in interviews. But as I witnessed last week, this is absolutely not the case. With higher salaries on offer and more benefits available than ever before, employers want to see candidates present themselves in the best light possible to warrant these ever-improving packages!
With that in mind, here are some questions, which, when prepared well, can make all the difference in landing that dream job.
One of the most common questions in an interview – and one of the easiest to answer – is “why do you want this job?” This is an opportunity for you to be honest about what motivates you and to make sure this is in line with what your potential new employer is offering. It is also a great opportunity for the interviewer to determine how well you have researched and understood their vacancy and their business. I always recommend visiting the store and its competition in the local area beforehand, speaking to people who work within the brand and can tell you more about the culture, and to have a good trawl through Google to see what you can find out. Not only will you come across as more engaged, but you will have a much better idea if this is the right role for you!
Talk me through your experience or tell me about yourself
This is my favourite interview question. This is not the moment for you to tell the interviewer how you enjoy long walks, and once won a chicken wing eating contest, but rather an opportunity for you to highlight your successes in your career to date. Do this by chatting through each role you have held,
Despite today’s candidatedriven jobs market, thorough interview preparation remains vital for prospective employees. Here, Nikki Murran advises how to answer classic ‘killer questions’ with aplomb
and more importantly, about the achievements you have had in each of these roles; include stats and figures to back it up where you can. Think of it as a highlight reel rather than a CV summary! This question often comes up early in an interview and if you have prepared a couple of points on your career successes, it can be a great way to settle into your interview, while also using the time to tell the interviewer how great a candidate you are!
Everyone hates this question. To be fair, it is an awful question, and for that reason, I never really recommend answering it. Rather, when asked about what your weakness is, I would suggest sharing a weakness you used to have, and an example of how it is now one of your strongest points! For example, “I used to be somewhat disorganised, however, a couple of years ago I started a
system where I prioritize my tasks each evening for the next day and now, I would say organisation is one of my top strengths!” I know it’s a bit of a politician’s answer –but as I said – it’s an awful question!
Most roles involve either managing teams or working within a team. So, it’s realistic to expect a question on this in any interview Whilst you can’t prepare an answer for every potential question, I would always recommend having a couple of examples of your management skills, leadership style and team development at the front of your mind before the interview This means you are ready to discuss them when the topic arises. Developing the team around you so that they are empowered, motivated, and progressing is no easy feat – so if you have been doing this successfully, be ready with stories to share about how you are achieving it.
Whilst this is not technically a question – it is good advice nonetheless, so I have included it! Many candidates rush to answer questions in interviews. In doing so they end up not understanding the question or worse, jumping into an ill-thought-out answer that runs off on a tangent that they can’t claw back from. Take a couple of seconds after the question is asked to make sure you heard it correctly and, to decide on your answer before launching into it. No one ever lost a job because they took a couple of seconds to put their answer together! If anything, it
shows that you are thoughtful and deliberate.
Next – stop talking! The aim of the interview is absolutely not to fill all the silence, or have the interviewer need to interrupt you to ask their next question. Once you have answered the question –stop talking! Be quiet and wait for the next question. Often, interviewers need to cover certain topics in order to assess your suitability. If you don’t give them the opportunity to control the interview you are taking the risk that you won’t cover what is needed to decide if you are the right fit for them.
Other than that – be yourself and good luck! ■
“No one ever lost a job because they took a couple of seconds to put their answer together! If anything, it shows that you are thoughtful and deliberate.”
Q: Why did you feel the time was right to introduce a fresh new identity for the Donnelly business?
A: Started in 1979 by the Donnelly family, our three businesses, Donnelly Fruit and Veg, Wonderfoods, and Donnelly farms have been providing the best quality fresh foods to the market for over 40 years and employing over 300 people across our three sites in North County Dublin in St Margaret’s, Blanchardstown and Bealinstown.
The decision to introduce a new identity for our companies under the donnelly fresh name – with the businesses now known as donnelly fresh produce, donnelly fresh foods and donnelly fresh farms, brings our three companies closer together, and showcases the offering that we can provide as an overall business to the Irish market – from growing our own fresh vegetables, to working in partnership with growers both locally and globally to source and supply fresh produce and producing some of the highest quality value added ready-to-eat and ready-to-cook ranges, we can truly say we have a ‘field to fork’ offering.
Q: What are the key elements of your new brand identity and how does this reflect your ethos and values?
A: Our values - progressive, adventurous, inspiring, and grounded - are at the core of the donnelly fresh business and something that everyone in our company believes in and lives every day.
We are driven by our hunger for innovation and our progressive nature always ensures we strive for better We genuinely love what we do and its clear to everyone who works with us. Our adventurous spirit means we search the globe for the freshest and best produce and what we do goes far beyond fresh produce. From the knowledge we share to the concepts we create, everything we do is inspired by consumer lifestyles with our bespoke innovation creating fresh food solutions to give our customers that competitive edge Our farming roots keep us grounded and close to the source and our respect for what’s natural guides every decision we make.
Q: How have you innovated within your range to meet consumer demand for greater convenience, premium and more diverse healthy mealtime options?
A: Blending innovation and imagination, donnelly fresh has been creating exciting bespoke solutions for Ireland’s top retailers and foodservice outlets for more than 20 years through our mix of own label and branded product ranges.
We work with seasonality firmly in mind, always prepared to refresh ranges and offerings throughout the year backed by our
strong category knowledge and expertise in the market. From the freshest locally grown fruit and veg, to bringing the first seedless lemons to the Irish market – our donnelly fresh produce team search the globe to bring the highest quality produce to the Irish market.
At donnelly fresh foods, we offer colourful fresh self-serve/prepacked salads, and delicious, prepared vegetables and convenient food-to-go solutions. Our bespoke handfinished products set the standard for quality and innovation and the staple of our donnelly fresh foods business.
Our donnelly fresh branded range of premium ready-to cook stir-fry and fajita options, currently on sale through our customer partners Tesco and BWG, provide a fresh and innovate range offering convenience to customers with a ready-to-cook solution including our chinese inspired, mushroom and Hot & spicy stir-frys along with our family pack size fajita kit.
We are also excited to announce that we will be extending our donnelly fresh range with new value adding premium roasting vegetables. Our extensive branded foodservice offering is made up of a range of prepared salads for use in deli counters, self-service counters, and as part of freshly prepared meal
solutions within some of Ireland’s largest foodservice operators.
We will also be bringing added value to the market through new and innovative food to go solutions later in the summer with our retail partners.
Q: Using your category knowledge and expertise, what advice would you give retailers to drive sales within supermarkets, convenience stores and foodservice?
A: Ensuring freshness and quality in your fresh food offering is the champion driver for consumers who are adopting a more flexitarian diet to improve sustainability in the food chain and to support healthier lifestyle choices. Customers are keen to learn more so educating them on seasonality, product uses, and taste is key to driving sales within the fresh category
With fruit and veg, we are constantly looking at ways to help consumers reduce waste whether that is reviewing best before dates, pack sizes, varieties or indeed loose vs packed while at the same time keeping freshness to the fore
With a return to traditional working hours –consumers are looking for more convenience in their everyday lives from quick and easy lunch time solutions, to easy to cook mealtime solutions to provide a quick and healthy meals on the go, or at home
We work with our retail and foodservice partners closely, creating healthier bespoke recipes to give the best range offering to their customers through our deli, self-service, and pre-pack salads, constantly reviewing performance and recipe improvements to keep the range offering enticing for their customers, and always on track with the latest flavour trends. ■
New ready-to-cook range
Our business covers the full spectrum of what our customers, partners and suppliers need.
donnelly fresh. produce
Offering a wide range of fresh solutions including state-of-the-art in-house stone fruit ripening, logistics & customs operations and third party service provision
donnelly fresh. foods
Giving our customers a competitive edge through bespoke innovation and NPD in fresh ready-to-eat salads and ready-to-cook prepared vegetables
donnelly fresh. farms
Using sustainable methods to grow the finest quality Irish crops and provide a consistent supply of local produce to our customers
www.donnellyfresh.ie
XLCloghan opened on 24 January this year after four years of planning and Covid related hold-ups. As the first-ever greenfield site for XL, there was plenty to celebrate at the recent official opening led by Marty Morrissey and attended by most of the parish!
The land on which the new shop is built was owned by Martin Grogan’s father and they had it earmarked for planning for a while. “My dad had land so he wanted to develop it. It was four years in the making with planning, banks and finding a retail partner so it was quite the process,” explains Grogan.
Cloghan has a population of just 600 in the village but also has a large farming community in its hinterlands. The site is within the speed limit signs of the village which is a big thing when looking for planning permission because it is deemed safe for vehicles to pull in and out. Although this forecourt services the town and its surrounds, it was primarily developed for the passing trade, mainly the trucks on the busy N62 which links Limerick to the north of the country
“The road that we are on caters for 5,000/6,000 vehicles every day and there is no truck stop an hour either side of us,” explains Grogan. “We’re on a four acre site and have room for 18/20 trucks at a time.”
Despite the long wait for planning, once it was granted, they turned the project around in nine months with Grogan, his dad and his brother building the site between them. “My
dad came out of retirement for this and he had great contacts for subcontractors. We did most of the work ourselves.”
While Grogan grew up in Cloghan, he spent five years working in construction in Toronto, Canada and this is where he met his wife Daniela who is Ecuadorian. They made the decision to move home to Cloghan in 2016 in order to start this project. They now live just across the road from the shop with their one year old daughter, Ada. Daniela is very proactive with the social media side of the business and according to Grogan she has really immersed herself in the community having recently organised a coffee morning in the shop for International Women’s Day
This is the Grogan’s first retail venture as the family’s background is in farming and construction. “There is more to it than I had imagined,” admits Grogan. “I thought that once I had it built and installed a manager I could go back into construction a bit but it hasn’t worked out like that so far anyway We have 26 staff who all started around the same time so you are trying to marry 26 different personalities together. I need to be here especially at weekends when there are more part-time staff. I underestimated the time I needed to put into it.”
The shop itself is 4,000 square feet, one of XL’s largest stores and certainly the largest
forecourt in the group, which is serviced by Emo. They serve Bewley’s coffee and run a hot and cold deli from 6.30am to 3pm daily To complement this, there is seating for nearly 40 with scope to expand further if needed.
To continue the food offering until closing time at 10pm they operate an O’Reilly Fish and Chips concession which has gone down well with truckers and locals alike. ”We brought in O’Reilly’s Fish and Chips franchise from Cork so that’s working really well. People want somewhere they can bring the family in to eat and not have to bring it home. A lot of the locals from town would come in at weekends so it definitely increases footfall. We were going to develop our own chipper but they have a really great offering. O’Reilly’s have gone above and beyond and sent up staff to train our staff too,” he reveals.
The store also has a full off-licence and Grogan says he is talking to a local brewery about introducing a craft beer of the week going forward. “It would be nice to support some local companies like that. It’s good for everyone,” he says.
Grogan explains how they designed the site around the trucks business because the N62 is the main thoroughfare from Limerick up to Cavan/Roscommon so it gets an awful lot of heavy goods vehicles.
“We have a lot of trucks passing because it’s a good half way point on the road and we have put in shower facilities for truck drivers and
Fionnuala Carolan spoke to owner Martin Grogan about the huge adjustment he has experienced from working in construction to becoming a full-time retailerThe O’Reilly’s Fish and Chips franchise from Cork has gone down a storm in-store and proven a great footfall driver With shower facilities available, XL Cloghan has already been earmarked by truck drivers as a good place to stop to refuel, get food, have a shower and pull in for the night
we keep them well so we’re already been earmarked by companies as a good place to stop to refuel, get food, have a shower and pull in for the night,” he explains. “A lot of shops put showers in as a token gesture but they are not cleaned regularly but we keep ours very well. They could be used 7/8 times a day There hasn’t been a day where no one used them.”
Grogan says that every night there could be four or five trucks parked up and he sees this as added security for the business. “No one is going to set off the alarm when they see five trucks parked there!”
They also have a 24-hour fuel pump with one company filling up their trucks a couple of nights a week so for that alone it has been worth getting it in.
Deciding on a retail partner was a minefield for them. Grogan spoke to many of the groups but in the end he put his trust in a friend Paudie O’Hare, the Value Centre sales developer. “Paudie is a long-time friend and he spoke to me about XL and that swung it for me,” he says.
“I talked to other XL retailers and not one of them had anything bad to say about XL and also what swung it was that bit of extra freedom that you might not have with other brands. Then when I met the XL business development manager Barry Egerton and he went the extra mile, I felt comfortable going with XL. I would consider Barry to be a friend
now and we are on the phone all the time. Even Colm Fitzsimons and Paul Bealin have always been available to me when I need them. Jenny Egan in marketing is a great help and especially so with the launch which was a great day with locals coming out in their droves to support us.”
Grogan says that with the cost-of-living crisis at the moment you have to be careful with your prices. “We need to charge community prices because we are in the village,” he explains. “The XL own brand Family Value is a great help and there are promotions every three weeks so you can offer good value with these. You have to be price conscious with the fuel too. We are with Emo and every day the prices are changing and you have to keep an eye on competitors but you always have to plough your own furrow and set your own prices and make sure you are offering value for money You have to run the business from the inside and not the outside looking in,” he believes. Ensuring they futureproofed the business, they have installed a 90 KW electric car charging point which Grogan says is the first one of its kind in a forecourt in Ireland. “It’s the fourth one to be installed in Ireland and first one for the public. We can charge two cars at once now and obviously if the demand is there we can increase that to the capacity to do 14 cars so it’s good to have that option with the rise in electric vehicles.”
They are currently in talks to create a solar field in the land beside their forecourt, a really fortunate position to be in. “We would be hoping to offset the cost of our own energy and send some of it back to the grid which will alleviate the costs during winter We’re now at the stage of developing the plans. Our energy bills are coming in at €8,000 - €10,000 a month so if you could save that, there’s 100k a year,” he says.
The new business hasn’t come without its challenges and Grogan readily admits that it’s been a hard slog at times but a huge and interesting learning curve. “I’ve learned a lot in a short period of time. In construction you could work all day without seeing anyone whereas this is a customer-facing business so you have to learn the art of small talk very quickly Some people want to get in and get out and others are coming in for the chat and you have to be willing to do that to maintain good customer service,” he says.
The five-year plan is to become established in the area and become a destination shop and it would seem like they are well on the road to achieving that by finding a niche market for truck drivers and creating a really attractive and convenient place to stop, while also servicing the needs of the people of Cloghan and beyond. And with Marty Morrissey on board for the opening, they already know how to keep the masses happy! ■
XL Cloghan has a bright and modern appearance throughout the store The Grogans’ five-year plan is to become established in the area and become a destination shop; a goal they are well on the road to achieving Marty Morrissey, Daniela and Martin Grogan, Paul Bealin, Pat and Annie-Jo Grogan, and Leanne Campbell celebrating the store opening XL Cloghan’s Bewley’s coffee offering is complemented by a cold deli open from 6.30am to 3pm daily, alongside seating for nearly 40 with scope to expand further if needed
The Work Life Balance and Miscellaneous Provisions Bill 2022 transposes into Irish law Articles 6 and 9 of the EU Work Life Balance Directive.
The bill which has now passed all stages in the Oireachtas, provides for the introduction of new rights for employees to support a better balance of family life, work life and caring responsibilities. It will now go to the president to be signed into law.
The Work Life Balance and Miscellaneous Provisions Bill 2022 introduces:
• Five days’ unpaid leave for medical care purposes for parents of children under 12, and carers
• Five days’ paid leave for victims of domestic violence
• The right to request flexible working for parents and carers
• The right to request remote working for all employees
• Two years’ breastfeeding breaks
Medical care
The bill provides for the introduction of leave for medical care purposes to allow an employee to provide “care or support for a serious medical reason”. This will be reserved for instances of care given to a specified person who is a child, co-habitant, parent, grandparent, sibling or someone who lives within the same household as the employee. This type of leave would be unpaid and subject to a maximum of five days in any 12-month period. Employers may
request evidence such as a medical cert of the need for significant care or support of a serious medical issue.
The leave can be taken as separate days, but not in periods of less than one day No service requirement, nor prior notice is required. Employees will be required to confirm to their employer in writing, as soon as reasonably practicable, that they intend to take or have taken this leave.
Leave is allowed for reasons related to domestic violence. This category of leave will allow an affected employee to seek medical attention, seek help from victim services organisations, get counselling, get a court order, relocate, take advice or seek assistance from gardaí.
Domestic violence leave will be paid at a rate which may be
prescribed by the Minister for Children, Equality, Disability, Integration and Youth and subject to a maximum of five days in any 12 months period.
All employees will have a right to request remote working, however, the right to request any other type of flexible working, such as reduced working hours or adjusted working patterns, will remain limited to parents and carers, as defined in the bill. The government has also directed that a review of flexible working should take place after two years. This review will include a consideration of whether the right to request flexible working should be extended to all workers. This will give organisations time to introduce their flexible working policies and gauge how they are operating against business needs.
The bill will introduce the right to request remote working for all employees. The Right to Request Remote Working Bill originally provided for 13 specific grounds upon which an employer could refuse a request, as well as a general “business grounds” provision. The 13 specific grounds have now been removed from the bill. The bill stipulates that employers will have to maintain a written remote work policy, and to have regard for the Code of Practice developed by the Workplace Relations Commission (WRC) when considering requests.
Under the integrated bill, there will now be an obligation on the
Managing director
The HR Suite
If you are an organisation based in the Republic of Ireland and require further information or advice relating to HR, please do not hesitate to contact The HR Suite’s office on (066)7102887 or email info@thehrsuite.com
employer to consider both their needs and the needs of employees when considering a request. Employers will also be required to have regard to a Code of Practice and a complaint can be taken to the WRC where an employer has not complied with the Code of Practice or the other requirements of the bill.
There will be an extension of the current entitlement to breastfeeding breaks under the Maternity Protection Acts from six months to two years. Currently breast-feeding employees are entitled to take up to one hour off work each day, with pay, for breastfeeding/ lactation purposes, for the first six months after birth, and this is due to increase up until the child is two years old.
Also, women who have transitioned into males, and subsequently given birth to a child, provided they hold a gender recognition certificate under the Gender Recognition Act 2015, will have an entitlement.
It is expected that the legislation will be enacted in the summer of 2023.We advise that employers take note of the provisions of the current draft of the bill and make necessary preparations for its eventual enactment. ■
A new vaping sensation is on the way, with intelligence you can truly feel
Since it first launched, TWIG has consistently been a key part of the fundraising efforts of the Irish Grocers Benevolent Fund
Following its largest ever annual networking lunch, Today’s Women in Grocery (TWIG) has announced that vital funds were raised for charitable causes and those in need across Ireland’s grocery, food, and retail sector.
The inspiring speaker line-up addressed a gathering of prominent figures in Ireland’s grocery sector at TWIG’s 2023 event, held in the Dublin Royal Convention Centre, on 5 May 2023.
Since it first launched, TWIG has consistently been a key part of the fundraising efforts of the Irish Grocers Benevolent Fund (IGBF) charity. In a fitting reflection of the difficult two years faced during the pandemic, the ‘Power of Positivity’ theme for 2023 set the scene for an afternoon of inspiring contributions from a panel of business leaders from the FMCG sector and beyond.
The event was chaired by Sonya Lennon and included female speakers and business leaders from across the industry
Two panels of speakers on the day, featuring entrepreneurs and industry leaders, discussed the motivations and passions that drive their ambitions and help them to remain positive in the face of business challenges.
Natasha Adams, CEO Tesco Ireland said:
“When I first started in Tesco 25 years ago, I was working in one of the shops stocking shelves and working in the customer kitchen. It means I’ve done the job that all of our colleagues in-store do. I want to give all of our staff and colleagues the same opportunities I was given over my 25 years’ experience and allow our 13,500 employees to fulfil their best potential.”
“There’s a real sense of community in the Irish business landscape, there are so many supportive women who want to lift each other up,” said Sarah Ferguson, general manager, Kelloggs Ireland. “I’m very grateful to all the women who helped me transition into the business community in Ireland when I first moved here. As I’ve progressed in my career I’ve spent more and more time working with people rather than focusing on the technical, and I’ve learned that when you truly support people the business results will follow.”
Betty Quigley, chief commercial officer, L’Oréal consumer products division said: “When I first started at L’Oréal in Paris I was
struck by how diverse and open all of our staff were. Diversity and inclusion is baked into our business, our HR approach and our products, and women are represented at the most senior levels in the company I’m incredibly proud that I’m the first woman to do this role in L’Oréal.”
“Culture has always been very important to me in everywhere I’ve worked,” added Sharon Walsh, managing director, Heineken Ireland. “I think because Heineken is a family company, it has always been inclusive and welcoming. We recently launched a new policy, called Daring and Caring, to make staff feel cared for and included and give them the confidence to dare to achieve great things.”
The entrepreneur panel featured contributions from Sharon Keegan, entrepreneur and founder at Peachylean, Niamh Briggs, former Irish Rugby player and member of An Garda Síochàna, Fiona Parfrey, entrepreneur and founder at Riley, and Rachel Hennessy, entrepreneur and founder at Happy Days Fashion Retail.
Now in its seventh year, the luncheon is the most influential gathering of its kind to put female empowerment and networking in the grocery, food, and drink sector in firm focus.
Speaking at the event, Michelle Darlington, chair of TWIG, said: “It has been humbling to see our theme, The Power of Positivity, well and truly on show at today’s event as we heard incredibly powerful and empowering stories from our wonderful panel of speakers. It’s marvellous to see the TWIG annual networking lunch go from strength to strength
each year, and become a standout moment in the calendar for the grocery, food and retail sector and for the charity and individuals we aim to support. I would like to thank the TWIG committee for all their support in hosting our largest and most successful event since we began in 2016, and a big thank to all our sponsors for continuing to support the event and the IGBF charity.’’
This year’s lunch was kindly sponsored by Musgrave, Diageo, CPM, and Suntory Beverage and Food Ireland. All funds raised from the TWIG luncheon enable the IGBF to continue supporting our fellow colleagues across the trade who have fallen on hard times.
The TWIG group was created by the IGBF as a platform for women in grocery to grow their connections and learn/be inspired by leading women. It aims to encourage more female participation in events and initiatives, by providing a focused professional networking forum that recognises the role women will play in the industry’s future development. ■
The ‘Today’s Women in Grocery’ committee 2023 Sarah Ferguson, general manager, Kelloggs Ireland; Sharon Walsh, managing director, Heineken Ireland; Betty Quigley, chief commercial officer, L’Oréal consumer products division and Natasha Adams, CEO, Tesco Ireland
Edelle Bruton and Karla Geary
Jenny Eustace, Brigid O’Neill and Sharon Doherty
Sarah Gauaghe, Sinead Tuffin and Trish Malone
Janine Watson, Lulia Palaghie and Lisa Crowley
Sharon Yourell Lawlor and Sonya Lennon
Amy Drummond, Chloe Malone and Jean Kelly
Michelle Tracey, Claire Tolan and Jill Moloney Annette Hurlcombe, Anita Gallagher, Sian Young and Dee Cunningham
By the time you’ll be reading this, the All-Ireland Marketing awards ceremony will have been held and all the recipients will be celebrating and enjoying their moment in the bright lights.
The AIMS, as they’re called, are the pinnacle of the Irish marketing profession and are a hotly anticipated recognition of one’s advancement in the whole marketing space. The Marketing Institute of Ireland owns and runs the AIMS and they are rightly proud of the status they hold in the general firmament of Irish marketing.
I’ve been lucky enough to have the job of chairing the panels for judging these awards for a second year It seems clichéd, and somewhat trite to say that it’s been a real privilege to act as chair of these panels across 21 categories; all looking to identify what is great in Irish marketing at the moment. But the thing about clichés is that they are true, and if trite means overused, then I’m sorry but I’m guilty as charged.
This year’s AIMS covered more than 110 shortlisted candidates with presenters pitching their cases and facing direct questions from a series of judging experts. Those who were shortlisted represented many sectors, different sizes and ages of organisation; organisations faced
by very different challenges and opportunities. And all showed evidence of really good insights and learnings. The shortlisted candidates were judged across four key criteria, each trying to see how marketing worked to understand and direct actions and longer-term business operations.
After seeing and hearing all the presentations I thought it might be useful to set out some of my key learnings. So here are a few of my key takeouts from the two and a half weeks of judging during the month of April of what it takes to be a marketing winner To be clear, I know I am writing this for a predominantly FMCG readership but the takeouts apply nonetheless. I’ve kept the list to four for the sake of brevity. There are so many granular individual takeouts it would be impossible to set them all out - so take the four below as the ‘Top of the AIMS Pops’.
All the winners - no matter the category, the size of the age of the organisation, or indeed of its ownership structure - were able to identify the challenge or opportunity facing them in a strategic context. They were able to set out a framework for the business challenge or opportunity and deal with it in the context of
the overall business, not just operate with a hunch or some short-term objective. Rather they have a longer term vision, a guiding principle, or they have key deliverables for the business as an overall entity They’re able to frame the opportunity or challenge facing them in a strategic and competitive context and they have a sound business understanding of what their consumers want. They have a set of objective insights supported by research and strong stakeholder feedback.
Winners were able to identify the difference between designing and running a campaign and seeing real business results - share gains, revenue achievements, new customer acquisition, and so on. Marketing is not campaign
management or communications. A comms campaign is most often a tactical device to achieve a strategic objective, and winners will be able to see this distinction. Too often marketers are preoccupied with the doing of a campaign rather than looking at and for the business outcomes.
It was noticeable how often winners were able to identify results, not just as campaign numbers, but as identifiable business results against pre-set targets. This allows the business to be able to identify the return on investment from the particular business initiative or activity or, more precisely, the business activity organised by marketing, and then be able to identify whether or not it’s worth continuing with this activity, increasing it or putting it to one side as a learning not to be repeated.
We all know that the market is constantly changing and so too is the consumer With so much change, marketers have to be constantly on alert, to be agile, to be adaptable, to be resilient and above all to be focused on the core
strategy of the business. Marketers therefore have to be constantly learning from what they’ve just done or what competitors are doing, how consumers are changing behaviours, what their stakeholders, especially the trade are doing and what they themselves should be doing to maximise the opportunities or best overcome the challenges facing them on a constant basis. Winners in this year’s AIMS were really good at identifying how they would do things differently in a strategic way and/or how marketing is viewed differently in their organisation. In this way, marketing is constantly learning and adapting - and it needs to be
able to bring these learnings and its sense of understanding of the marketplace and the consumer back into the business to help revise, improve and drive.
The AIMS strive to lift the standard of marketing throughout Irish business. Each of the winners are worthy and exemplary Their capturing of the takeouts outlined (amongst others) should help all marketers in or out of the FMCG sector After all, marketing is the constant no matter the sector
To win an AIMS award is a huge achievement and one to be celebrated by all winners. I’m just happy to have been involved in witnessing so many great ‘best of’ today’s marketers. ■
‘Marketing is in trouble: How we got here and 10 steps to get us out’ by Colin Gordon is now available to purchase, published by Orpen Press.
To get your hands on a copy, visit the following:
www.orpenpress.com
UK: www.amazon.co.uk/dp/B08M9XY6HF
US: www.amazon.com/dp/B08M9XY6HF
Ireland: Marketing is in trouble eBook by Colin Gordon - 9781786051127.
Rakuten Kobo Ireland - www.kobo.com/ie/en/ ebook/marketing-is-in-trouble
1. Best series you recently watched on a streaming platform?
Yellowjackets - the anticipation of what they do when stranded, the snippets of crazy you get – it’s nail-bitingly, edge-of-your-seat great.
2. Best place for coffee?
There’s an excellent café in Inchicore called Unfiltered. Arguably the best coffee in the city, and even better, extremely knowledgeable and friendly staff.
3. Top movie recommendation?
Anything by Wes Anderson. But if I had to pick one... It’d have to be Fantastic Mr. Fox. I adore foxes, Road Dahl and stop motion!
4. Top spot for a walk?
Foraging in Killiney hill or walking with my family in Glendalough.
5. Top book recommendation?
The Dresden Files by Jim Butcher - a great contemporary fantasy and mystery series. There are 17 books in the series and it’s still ongoing. It got me through Covid!
6. Favourite influencer/content creator if you have one?
Aoife McNamara - she’s an up-and-coming fashion designer driven by innovative practices and inspired by Ireland’s wild beauty. I love her creations!
7. Favourite grocery shop?
Asia Market for all the wonderful different flavours and ingredients.
8. Your favourite dish to make at home?
Anything Italian but especially ravioli with seasonal wild garlic pesto.
9. First thing you would do if you were Taoiseach?
Make a Hendrick’s fountain!
10. If you had to live in another country, where would you choose?
Somewhere more affordable with sunBarcelona, Berlin or Canada (already lived there and loved it!)
11. Greatest achievement to date? Completing my Master of Biomedical Science degree and moving to another country by myself.
12. Best website? Punchdrink.com or diffordsguide.com - both are great for trends and inspiration for all things spirits and imbibing related!
13. Do you prefer working from home or in the office/on-site?
I work remotely and travel a lot but love visiting the Richmond Marketing office and seeing my co-workers, hearing about what they are up to and the fun activities they plan!
14. Best piece of advice you ever received? For me, the one that hit me at a time I needed to hear it was – “it’s about the journey not the destination” and “what
did I want?”. Both were pivotal and caused me to make the leap and move abroad, which was the best thing I ever did.
15. Biggest fear?
Not reaching my full potential and regretting something.
16. City or beach break?
A city near a beach please!
17. Top restaurant recommendation?
My current favourite is Aperitivo - a gorgeous Italian small plate wine and cocktail bar. A small plate of pasta and mini negroni? Yes please!
18. Who is the last artist/group you saw live? It’s Always Sunny in Philadelphia Podcastloved it! They’re hilarious.
19. Best customer service you ever received?
In Singapore where a bartender and chef created an amazing chef’s tasting menu paired with cocktails, in a gorgeous tiny speakeasyjust for me and my co-workers.
20. What’s the last compliment you received? I’ve a great smile. ■
“It was noticeable how often winners were able to identify results, not just as campaign numbers, but as identifiable business results against pre-set targets.”
International data and insight consultancy, CGA’s sales data shows how summer traditionally lifts drinks sales and especially lager sales. It attracts more than half of low alcohol drink (LAD) serves across the island and grows its share of the market from June to August by 1.5 and 1.0 percentage points in the Republic of Ireland and Northern Ireland respectively
“Lager sales always rise in line with the temperatures, so summer is a great time for
The summer is in full swing for Barefoot Wine - from celebrating Pride with a striking rainbow label on its White Zinfandel Pride edition bottle - alongside the return of the incredibly popular Barefoot Beach Sports for festival season.
Sea Sessions, Ireland’s only festival in Ireland to feature beach sports, has announced the highly anticipated return of the incredibly popular Barefoot Beach Sports. Barefoot Beach Sports, an annual part of Sea Sessions, is sponsored by Barefoot Wine, and features
suppliers and operators to cement loyalty develop new brands and innovate,” says Sian Brennan, CGA’s client director, Ireland.
“Successful strategies will help increase share not just in the main summer months but all year round, as consumers continue their habits into autumn and winter,” she adds. “Taking a deep dive into sales trends and consumers’ summer preferences is the vital first step towards achieving growth.”
volleyball, soccer, rugby, frisbee and yoga. This year’s Barefoot Beach Sports fanatics are set to join Sea Sessions headliners Kasabian, Becky Hill and The Coronas at the biggest beach party weekend of the year taking place from 16-18 June 2023.
In the spirit of Barefoot Wine, having a laugh is always a top priority with all proceeds going to the brand’s charity partners and event hosts Liquid Therapy, a multi award-winning charity locally based in Donegal.
For the past 34 years, Barefoot Wine has been a committed ally of the LGBTQ+ community, and this year the team will celebrate Pride the best way they know how by supporting LGBTQ+ causes and unveiling a fresh new look for Barefoot’s White Zinfandel Pride edition bottle The eyecatching new label is inspired by the progress flag, as a mark of Barefoot’s longstanding advocacy of the LGBTQ+ community To learn more about Barefoot’s history visit: www.barefootwine.ie/lgbtq
New to the market is Barefoot Buttery Chardonnay. Launched in the Irish market last October, it’s bursting with pineapple aromas and layers of toasty oak that perfectly complement the smooth vanilla finish.
Barefoot White Zinfandel Frozé will be served at the 4th July Summer Party in the US Ambassador’s residence in the Phoenix Park. For more information, go to www.barefootwine.ie
With this in mind, it’s a good idea to look at what’s new and fresh on the market to tempt consumers to try new drinks during the summer months. BBQs and outdoor parties are prime occasions for at-home cocktails so making sure you have the right mix to entice your customers to try new spirits and mixers is a good idea. We look at all the range of new and old favourite drinks on the market for the summer season ahead.
Disaronno is sharing a twist on a classic cocktail which is simple to make and great to drink. The rich and bold Italian taste and elegance of Disaronno makes it a versatile liqueur that can be enjoyed on the rocks and to create a variety of craft cocktails such as a refreshing Disaronno Sour or Disaronno Fizz.
The Disaronno Fizz is a low-alcohol drink with a distinct character Using just three simple ingredients it’s easy to make at home and pairs perfectly with brunch.
The original taste and unmistakable aroma
As the temperature rises, the market for drinks goes in the same direction as consumers are open to trying new flavours and new drinks with an increase in outdoor social occasions. Fionnuala Carolan takes you through the top sellers for summer!For the past 34 years, Barefoot Wine has been a committed ally of the LGBTQ+ community and will unveil a new look for the White Zinfandel Pride edition bottle
of Disaronno is combined with fizzy soda bubbles and lemon juice for a refreshing, thirst-quenching cocktail: an original and contemporary version of one of the musthaves of mixology, ideal to make your brunch even more special.
Disaronno is encouraging consumers to bring a touch of Italian spirit into their homes by sharing a Disaronno Fizz with friends and family over brunch.
Disaronno is distributed by Barry & Fitzwilliam
Punk IPA is the beer that kick-started the BrewDog revolution. This scene-stealing flagship is an India Pale Ale that has become a byword for craft beer rebellion; synonymous with the insurgency against mass-produced, lowest common denominator beer Punk IPA charges the barricades to fly its colours from the ramparts – full-on, full-flavour; at fullthrottle
Layered with new world hops to create an explosion of tropical fruit and an all-out riot of grapefruit, pineapple and lychee before a spiky bitter finish, this is the perfect summer drink to quench your thirst.
This 5.6% trans-Atlantic fusion IPA is light golden in colour with tropical fruits and light caramel on the nose The palate soon becomes assertive and resinous with the New Zealand hops balanced by the biscuit malt. The finish is aggressive and dry with the hops emerging over the warming alcohol.
This fresh, full flavour natural beer is the brand’s tribute to the classic IPAs of yesteryear The post modern twist is the addition of amazing fruity hops giving an explosion of tropical fruit flavours and a sharp bitter finish.
Distributed by Barry & Fitzwilliam, sales are at an all-time high and we don’t see the rebellious Punk IPA slowing down anytime soon.
In February 2022 Kylie Minogue Wines launched its first 0% alcohol Sparkling Rosé in Ireland, with flavours and acidic balance mirroring that found in wine Through a blend of premium organic European grapes and green tea selected from the Liu-Da mountains of Yunnan province in China, Kylie Minogue Wines’ 0% alcohol production process provides maximum development of wine attributes without generating any alcohol. The
careful selection of ingredients is reflected in the extraction process of the tea, with one bud and two leaves individually hand-plucked at a time Brewed into a strong infusion and added to the grape ferment, the result is an additional mouthfeel and finish, rounded off with dried tannins to present a complex and finely balanced Sparkling Rosé, minus the alcohol.
Kylie Minogue Wines’ Alcohol-Free Sparkling Rosé is just 22 calories per 100ml which is around 80 less calories per glass than a standard glass of prosecco, making it a lighter alternative. (Source: DrinkAware.co.uk - a 125ml glass of 12% ABV Prosecco contains around 108 calories).
According to Minogue, she is over the moon with the incredible response to the latest addition to the Kylie Minogue Wines portfolio “Our first zero-alcohol wine and a truly sparkling example of what can be achieved in this area! This really is a tribute to my amazing Kylie Minogue Wines team - ever since we launched, we have focused on delivering many varietals of innovative and high-quality wine, for every occasion and person, worldwide Our 0% Sparkling Rosé is no exception, and I am beyond thrilled it has been received so well. Thank you for the continued support.”
The Kylie Minogue Wines portfolio is distributed by Barry & Fitzwilliam
Villa Maria’s fresh new take on New Zealand Sauvignon Blanc has landed in Ireland.
Is it a rosé? Is it a sauvignon blanc? Villa Maria has created the best of both worlds with a New Zealand Blush Sauvignon. Ninety per cent sauvignon blanc, with just a touch of merlot (10%), Villa Maria Blush Sauvignon delivers the taste experience of New Zealand’s favourite white wine with a pale pink twist.
It feels like everyone is drinking pink these days, says Villa Maria head of marketing and communications, Sarah Szegota. “Instagram feeds and social occasions are dominated by
the fun-factor pale rosés and pink spirits offer, and data highlights this rapid growth in rosé Yet despite all the noise, growth and ‘Grams’, the rosé category remains dwarfed by sauvignon blanc. Villa Maria Sauvignon Blush gives you the best of both.”
“We’ve taken the cool, fresh, leap from the glass energy of our world-renowned Sauvignon Blanc and added a splash of merlot to make a wine with a delicate pink hue, bursting with fresh flavours of passionfruit and cranberry.” Villa Maria’s New Zealand Blush Sauvignon is distributed by Barry & Fitzwilliam
Cointreau has launched a redesigned version of its liqueur bottles, which are now made from “two-thirds recycled glass”. Describing the brand refresh as the most momentous of its kind in 140 years, both the bottle and the label have been altered. As well as looking to boost its sustainability credentials by using recycled glass, convenience and practicality was also a consideration when redesigning the bottle The bottle has been made four millimetres taller to facilitate its grip and make it easier to hold. Similarly, the newly textured cap provides better grip for an easier twist-off while simulating the skin of an orange
Punk IPA is going from strength to strength
Kylie Minogue Wines’ Alcohol-Free Sparkling Rosé is just 22 calories per 100ml which is around 80 less calories per glass than a standard glass of prosecco
Villa Maria has created a blend of rosé and sauvignon blanc to create the New Zealand Blush Sauvignon
The newly textured Cointreau cap provides better grip for an easier twist-off while simulating the skin of an orange
However, the bottle still displays traditional design features such as the Cointreau medallion.
For more than 30 years, the finest orange peels have been carefully selected by master distiller, Carole Quinton, to create the definitive orange liqueur Cointreau is distributed by Barry
& Fitzwilliam
Viognier continue to feature in the range alongside the latest additions.
The Wines We Love range in Centra will be updated again in November shoppers can find the best seasonal wines in their local store all year round. For more information on Wines We Love, visit www.Centra.ie and please drink sensibly
Clonakilty Distillery is celebrating scooping gold for Best New Make in Ireland for its Single Pot Still Spirit at the World Whiskies Awards 2023. This comes after receiving the same honour in 2020
Accepting the award at a ceremony at Merchant Taylor’s Guild Hall in London, Michael Scully Clonakilty Distillery founder said: “We are proud to be the first whiskey producer in Ireland to win this award twice, and see it as a confirmation that we are on the right path to launching a truly great whiskey in 2024, when we go to market with our single pot still whiskey for the first time.”
On the awards night, the distillery secured two further golds for Best Single Malt (12 Years and Under), and Best Single Cask Single Malt (21 Years & Over) in Ireland.
traditional methods of winemaking, and the wines are aged in oak barrels for an extended period, adding depth and complexity to the final product.
One of the key factors behind the success of Rioja Vega is the team’s commitment to sustainability The winery is mindful of the impact of their activities on the environment, and they have implemented several initiatives to reduce their carbon footprint. They also work closely with local farmers to promote organic farming practices, which not only benefits the environment but also enhances the quality of the grapes.
Rioja Vega’s rich winemaking tradition dates back to the earliest days of wine culture in the Rioja region, making it one of the few wine cellars with such a storied history Unlike many others, the origins of Rioja Vega predate the creation of the Denominación de Origen quality guarantee, which has enabled the winery to maintain the use of the Rioja name in its trademark. This is a testament to Rioja Vega’s dedication to preserving the authenticity and heritage of the region’s winemaking traditions.
With an ABV of 20%, Passoã is a great low alcohol option
Passoã is a passion fruit liqueur with a fullbodied sweetness that brings a twist and burst of zest to the palate Made with real passion fruit from Brazil, Passoã is unmistakably tickled red with an intensely stimulating flavour
It is the ideal ingredient for simple mixes, easy to make, drink and share. It is the perfect way to add a little passion to your favourite classic and frozen cocktails; with Passoã there are no boundaries to the delicious drinks you can make.
Passoã was created over 30 years ago
Since then, the distinguishing black bottle has become a household name amongst cocktail novices. Cocktail parties at home are not complete without it. With an ABV of 20%, Passoã is a great low alcohol option, also when served with tonic water or ginger ale Or the hero cocktail, the original Porn Star Martini! It is also distributed by Barry & Fitzwilliam
What’s red, white and costs between €8€12? Every wine in Centra’s exclusive wine range, that’s what! Wines We Love is a bespoke wine collection created by Centra’s passionate experts featuring ten seasonal wines of the best value and quality to choose from.
The range has been refreshed just in time for summer with four new and exclusive wines from France and Spain including Comté Du Mirail Cabernet Sauvignon and Chardonnay for €9 Ocho Y Medio Malbec for €10 and Un Jour Un Rosé VDF for €10.
The refresh of the range comes just in time as we are searching for wines to suit lighter summer eating palates, warmer nights and an array of get-togethers. The much-loved regulars like Don Simon Sauvignon Blanc, Pata Negra Toro and Ame De La Mer Sauvignon
Oisin Mulcahy, head distiller and Michael Scully, Clonakilty Distillery, celebrate receiving the award for Best New Make Whiskey in Ireland
“Our success is a tribute to the team we have, and for their expertise, craftmanship and dedication to distilling quality spirits,” according to Scully “This good news follows other recent victories, including the recognition of our Minke Vodka as one of the best vodkas in the world, and our Minke Gin as Ireland’s best classic gin,” added Scully
Rioja Vega has emerged as a prominent name in the world of Rioja wine, and it is no surprise that Rioja Vega Crianza was crowned the winner of the title, Ireland’s Wine of the Year at the most recent Irish Wine Show hosted by the National Off-Licence Association. The Semi-Crianza was also awarded the gold star for best in the category, Old World Red Wine Under €12 and these accolades are a testament to the exceptional quality of the wines produced by this renowned winery Situated in the heart of Rioja, Spain, Rioja Vega has been crafting outstanding wines for over 140 years. Their wines are a reflection of the unique terroir of the region, which is known for its perfect combination of soil, climate, and grape varieties. The winery uses
Rioja Vega produces a range of wines, from entry-level wines to premium blends which are all available from Ampersand Wines. Their Reserva and Gran Reserva wines are also particularly noteworthy, with the latter being aged for at least five years in oak barrels and then further aged in the bottle for several years before release Rioja Vega wines exhibit a perfect balance of fruit and oak flavours, with a silky texture and a long, lingering finish.
Rioja Vega’s wines have gained a significant
following amongst Irish consumers and wine enthusiasts all around the world, and it is no surprise that they have been recognised as the winner of Ireland’s Wine of the Year This accolade is a testament to the exceptional quality of the wines produced by this renowned winery, and it further cements their position as one of the top Rioja wine producers in the world.
For more information on Rioja Vega or if you would like to order, contact your Ampersand representative or call the sales line on 01 4130150
Straight from the heart of Dublin, Little & Green is an Irish drink that dares to bring poitín to the party Inspired by local flavours
tailored to an Irish palate, Little & Green’s sparkling canned cocktails are proudly made with poitín and are created with the drink innovators at Ireland’s Bar of the Year 2022, Bar 1661 for bold moments, on the go, cold from the can.
Made with two of Ireland’s leading poitín brands, Mad March Hare and Bán, the range launched with a pair of big on flavour sparkling cocktails. Sneaky Orchard is a refreshing Collins, a harvest festival of ripe pear, crisp apple, and elderflower flavours.
Shady Bramble is inspired by Ireland’s deep, dense hedgerows and is bursting with flavours of wild juicy blackberry raspberry and violet.
Both are made with all natural flavours, no artificial sweeteners, vegan and gluten free They are available in 250ml cans, with an ABV of 5% from select retail and on-trade outlets nationwide and online at littleandgreen.ie
Wine lovers and racegoers alike were excited at the start of The Curragh flat racing season last month. Sharing in the celebration is premium Argentinian wine producer La Celia, which has announced its race sponsorship at the Irish Oaks races festival in July
Founded in 1890 by Eugenio Bustos, La Celia’s roots grew from the trade of Bustos’ beloved horse for a single Malbec vine He was
the first person to plant the Malbec varietyoriginally from France - in the Uco Valley. Bustos named the vineyard in honour of his daughter Celia.
La Celia is the leading Argentinian wine from VSPT Wine Group in Chile (Viña San Pedro Tarapacá). With nine premium wineries, including La Celia, Leyda and Santa Helena, VSPT Wine Group is a top 20 global wine producer, leader in premium and sparkling wine sales in Chile, and a top five producer in the domestic Argentinian market.
In Ireland La Celia is distributed by BWG in Spar, Eurospar and Mace nationwide The most popular La Celia variants in Ireland are the Finca La Celia Malbec, Reserva Pinot Grigio and Finca La Celia Rosé All of these will be available at The Curragh this Summer
“We are thrilled to have La Celia on board with the Irish Oaks racing festival this year,” says Evan Arkwright, racing and sponsorship manager at The Curragh. “La Celia’s positioning as a premium Argentinian wine producer with a rich heritage, aligns with the values of The Curragh, making the racing season accessible to all consumers.” For more information see laceliawines.com / vsptwinegroup.com
The Powerscourt Distillery is proud to announce its latest release, a Single Malt whiskey that has everyone talking. Why?
Because it is the first distilled whiskey from Co Wicklow in over 100 years! Whiskey enthusiasts and connoisseurs get ready for a new whiskey experience like no other The Powerscourt Distillery has made history with its latest release – one hundred years since a whiskey has been distilled in the county, 100% malt, 100% distilled on the Powerscourt Estate and 100% Wicklow in a bottle! The Powerscourt Distillery Single Malt is now available since 28 April at selected stockists nationwide and from the Powerscourt Distillery and Visitor Centre, plus the distillery’s online store. The RRP for the release is €55.
This whiskey’s complex flavour profile boasts a nose filled with toffee, baking spices, vanilla, dessert apples, pears, soft leather, cinnamon, nutmeg, and baked buttered pastry crusts. On the palate, enjoy rich notes of vanilla custard, soft oak, salted caramel, digestives, and tarte tatin, followed by a warming finish complemented by oak spices, soft leather, honeyed almonds, and stewed fruits.
John Cashman, the head of new product development for The Powerscourt Distillery and local Wicklow man from Rathdrum said; “Our First Fercullen Single Malt release takes authentic inspiration from our unique location. It is a great honour to be involved in the inaugural release of a whiskey which was completely distilled here in Powerscourt Distillery The whole team are exceptionally proud of this key milestone in our story, especially our first employee and senior distiller, Johnathan Graham, who, alongside our founding master distiller, supervised the first distillation in 2018. Our award-winning master distiller, Paul Corbett, has curated the final liquid – a sensational single malt worthy of the title “Spirit of Wicklow”.
“The spirit laid down at Powerscourt Distillery in 2018 is of exceptional quality To have the opportunity to blend these liquids and establish the DNA of Fercullen Single Malt has been an honour I look forward to blending many more releases of Powerscourt Distillery liquid in the coming years,” said Paul Corbett, master distiller
Peroni Nastro Azzurro, the number two super premium lager in the off-trade, is aiming to drive value growth in the sunshine beer category with Peroni Nastro Azzurro Stile Capri – a refreshingly light lager with a subtle spritz of Italian lemon, offering lower bitterness and delivering exceptional quality and taste credentials for summer 2023.
Peroni Nastro Azzurro Stile Capri has a
lower ABV (4.2%) than the brand’s core lager product and is aimed at younger consumers seeking great refreshment from the category The brand-new addition to the Peroni Nastro Azzurro family is inspired by the taste and scent of Capri, an island in Italy’s Bay of Naples.
Peroni Nastro Azzurro Stile Capri will be available in retailers nationwide in 3x330ml and 10x330ml bottle packs from June
Perfectly presented to drive an opportunity amongst a younger consumer and beer drinker, retailers can benefit from the launch by driving consumers to trade up within the category, making Peroni Nastro Azzurro Stile Capri the must-stock of the summer ■
(Source: Symphony EYC, Dunnhumby. Based on sales in the 12 Week period ending 23 April 2023 compared to the 12 Week period ending 24 April 2022 for all measured stores in Republic of Ireland of products in the beer super category of the super-premium quality)
Peroni Nastro Azzurro Stile Capri enters the sunshine beer category with refreshingly light, premium lager
“Whiskey enthusiasts and connoisseurs get ready for a new whiskey experience like no other The Powerscourt Distillery has made history with its latest release – one hundred years since a whiskey has been distilled in the county, 100% malt, 100% distilled on the Powerscourt Estate and 100% Wicklow in a bottle!”
The Irish summer may be unpredictable, but retailers can be sure that once the sun comes out, barbecues nationwide will get fired up In the 12 weeks to 15 May 2022, Kantar Ireland saw sales of BBQ meats, like burgers and sausages, and prepared salads jump 2% and 8% respectively Meanwhile using data for the 12 weeks to 12 June 2022, Kantar Ireland reported the combination of a bank holiday weekend and the start of barbecue season meant shoppers spent an additional €575,000 more on burgers and grilling food last June than they did the previous month. It won’t be long now before consumers start stocking up on their barbecue basics. As Safefood’s Dr Gary
Florette, the best selling salad brand, can help Irish retailers meet shopper demand this summer with its delicious range of fresh preprepared salad bags.
Kearney, pointed out last summer: “Cooking on a barbecue is one of those occasions we all look forward to – of those who cook on a barbecue, almost two in three (65%) do so during the summer or whenever the weather is good enough.”
According to research from Mintel, American cuisine has well and truly found a home in stomachs this side of the Atlantic, and the more subtle nuances of “fired” and “charred” BBQ flavours, for instance, now present further opportunities for brands. “Fired” dishes can also play a role in catering to the current interest in health. For example, charring vegetables is thought to bring out flavours consumers may not have experienced before,
“As we step into the summer months and BBQ season, lighter eating with a fresh accompaniment becomes a staple for consumers, which can be a real benefit to Florette and retailers,” says Martin Purdy, commercial and marketing director at Florette.
“The impact of rising inflation and the costof-living crisis means people are increasingly spending more money on eating and entertaining at home instead of eating out. This means the BBQ occasion will become a big opportunity for retailers this summer
“Shoppers are increasingly looking for brands and products they can trust to deliver great tasting meals. Retailers can tap into this by using brands like Florette to provide a ‘mix and match’ BBQ bundle with grill-ready options, fresh side dish accompaniments and drinks multipacks. This creates an appealing value proposition for shoppers who would otherwise opt to buy cheaper products (31%), prepare fewer options (19%) or ask guests to bring a contribution to the meal (26%)*.”
Florette offers a range of pre-prepared salad products which are ideally-suited to the BBQ occasion, including the top selling products in Ireland – Florette Duo Lambs Lettuce & Ruby
adding variety to salads and vegetable side dishes.
Research conducted by Bounce Insights for Tesco earlier this year also shows many are opting for the BBQ to cook their steak to perfection*. One top tip said: “Dad barbecues the steak by adding rosemary and garlic which is always the best way!”. While others said, “My husband’s BBQ steaks are the most succulent and mouth-watering on the planet.” And “My partner enjoys cooking steaks, he will always cook them on the BBQ. As he enjoys the process so much, seasoning, grilling, etc. I leave it up to him.”
*(Source: Research conducted by Bounce Insights, commissioned by Tesco Ireland between the 6- 7 February 2023, surveyed 1,012 adults)
Chard, a mix of mild sweet lambs lettuce with vibrant earthy ruby chard and Florette Bistro, a tasty mix of tender baby leaves and crunchy beetroot.
*(Source: IGD Research. Shopper Vista. Shoppers who regularly host a BBQ or picnic July 2022)
No Irish summer would be complete without the sumptuously smoky scent of an impromptu BBQ wafting in the air. As our sunny spells often arrive unexpectedly, it’s important to ensure you are well stocked up on all the bestselling essentials over the coming weeks to tempt shoppers’ tastebuds while the sun shinesFlorette Duo Lambs Lettuce & Ruby Chard offers a mix of mild sweet lambs lettuce with vibrant earthy ruby chard
Martin Purdy, commercial and marketing director at Florette &
Q: Florette was recently recognised by the UK’s largest food redistribution charity FareShare for the brand’s efforts to tackle food waste. What did these efforts involve and how is Florette continuing to work to reduce food waste?
A: We’re delighted to be recognised by FareShare as one of the charity’s leading Food Partners of the last year. The partnership sees tonnes of surplus food redistributed to the charity’s network, helping to tackle food waste while providing nutritious, healthy foods to families at risk of hunger.
Giving good-to-eat surplus food to charitable organisations, to get it onto the plates of people in need, is one of many initiatives run by Florette to tackle food waste. In 2022 we repurposed 93% of our waste with unsuitable produce going to feed livestock or being reintroduced into the soil as a natural fertiliser across Florette’s network of local farms.
Q: Florette has been certified by LEAF Marque, a leading global assurance scheme recognising more sustainably farmed products. How do your famers ensure sustainability and how has the wider organisation implemented more environmentally friendly policies?
A: With consumers increasingly buying into brands that share their values, it is vital that businesses are transparent and authentic in how they conduct their business.
Researching, protecting and promoting biodiversity on our land has always been important at Florette. As a farmer-owned business, we’re as passionate about protecting the environment and nurturing the land as
Taste, the one thing that separates a good BBQ from a great one! Irish consumers are getting ready to break out the BBQ and with the summer season growing the basket-spend of dressings (up +16% during the last 16 weeks to 29 August 2022*), it’s time for retailers to get BBQ ready and stocked with Irish consumers’ favourite BBQ brands.
One product that can’t be forgotten from the table is Hellmann’s, Ireland’s favourite mayonnaise
Founded over 100 years ago and with a commitment to quality from sustainably sourced oils to free range eggs, its unmistakable rich and creamy taste has cemented its position as Ireland’s brand of choice for Irish consumers with 70% market
we are about growing salad. From setting aside land for wild flowering to managing our hedgerows in a wildlife friendly manner to encourage natural habitats and biodiversity, we have a structured five-year plan to ensure our environmental impact remains a priority right across the business.
Our ongoing commitment to protect the environment and promote sustainable farming methods recently saw Florette (part of Agrial Fresh Produce UK) recognised with a gold sustainability rating from EcoVadis – a similar accreditation to receiving B Corp status.
At Florette we’re proud to ‘walk the walk’ and live our sustainable brand values daily As we do so, we expect to see a further rise in demand for Florette as shoppers continue to seek out brands with genuine passion and authentic credentials in their field.
Q: How have you innovated your product range to suit changing consumer tastes and trends?
A: Florette continues to innovate and appeal to the growing number of shoppers looking to lead healthier lifestyles through new product launches and by evolving the brand’s marketing strategy One such trend is the move towards a varied and natural diet. Rather than restrictive, calorie controlled diets, consumers are making small dietary lifestyle changes, resulting in demand for more choice in fresh, naturally nutritious options.
Launched last year, Florette Superfood brings a point of difference to the sector with the inclusion of ‘Immune Support’ messaging on front of pack, calling out the specific health benefits of the carefully balanced leaf mix. The variant perfectly balances vegetables and leaves selected for their full flavour and nutritional benefits; with each portion being naturally high in folate, vitamins A and K, and a good source of vitamin C.
Q: What are your best-selling products currently and why have these proved successful?
A: The brand’s best sellers in Ireland are Florette Duo (70g) – a delicate combination of Lambs Lettuce & Ruby Chard, and Florette Bistro (130g), which includes a mix of mild baby leaves and crunchy beetroot.
Both products are available in among the smallest pack formats in the market, making them attractive to small households and those looking to reduce their product waste. They also offer a unique combination of leaves which appeal to consumers for use across a variety of usage occasions – from delicious, naturally nutritious summer salads to a healthy side plate serving as an alternative to heavy carbs.
share* and found in 56% of households nationwide Hellmann’s portfolio meets an array of shopper needs with real, light, and vegan varieties, and is a must-have for BBQ tables nationwide
While regular mayonnaise is here to stay, flavoured mayonnaise is showing real opportunities for retailers to maximise sales. Growing ahead of the category (+46%*) and now representing 15%* of total mayo sales (+4% Vs YA)**, consumers are looking for choice and variety
Building on its strength as the number one mayo brand, number one garlic mayo and number one chilli mayo, Hellmann’s is bringing even more variety to the table with the introduction of a hotter variant of its established chilli mayo, Chilli Charger
Hellmann’s is Ireland’s favourite mayonnaise with 70% market share; currently found in 56% of households nationwide
mayonnaise, perfect for shoppers who like some extra spice, and a new variety sauce range (Avocado & Lime, Sundried Tomato & Basil and Parmesan & Garlic), perfect to dip, drizzle and dress a host of food this summer
The full range will be supported with a heavily funded media campaign this summer spanning TV, out-of-home (OOH), digital and in-store, inspiring consumers to ‘Get BBQ Ready’ with rich and creamy Hellmann’s!
*(Source: Nielsen Scantrack Total market excluding discounters, L12WE 23.04.2023). **(Source: Kantar Total grocery L52WK 19.03.2023)
Iconic American hot sauce band Frank’s RedHot has introduced two line extensions to accompany cupboard staples Frank’s RedHot Original And Frank’s RedHot Buffalo Wings. Produced in small batches, the Craft range accentuates different pepper flavours, complementing the brand’s top-selling offering and giving hot sauce fans exciting additions to add to their repertoire.
Frank’s RedHot FireRoasted Jalapeno Craft Hot Sauce gives a medium heat that livens up every bite
French’s Classic Yellow Mustard offers great versatility with a mild flavour and easy-to-use squeezy pack format
French’s Classic Yellow Mustard is an American style, high quality, mild yellow mustard. Stone ground by master grinders with number one grade mustard seeds, it is carefully crafted to deliver the classic smooth texture and tangy taste of a stone-ground mustard. Free from artificial colours and preservatives, it’s as bright in colour as it is in flavour, as captured in its iconic yellow bottle It’s also gluten free and vegan, making it suitable for a wide variety of diets.
French’s mild flavour and easy-to-use squeezy pack format, makes it a versatile, family-friendly condiment; a year-round cupboard staple that will liven up a wide variety of dishes.
With the ever-increasing popularity of
Americana style dishes and the onset of BBQ season, French’s is a go-to classic for hot dogs and burgers.
Its smooth texture and mild flavour also make it a perfect ingredient for dishes such as potato salad, pork ribs, dips and cheeseburger burritos. Ideal for sandwiches and bagels, French’s is a must-have for picnics, packed lunches and al fresco dining.
French’s Mustard is available in 226g (RRP: €2.59), and 397g (RRP: €3.89) formats and is stocked at leading grocery retailers nationwide
For further information, contact marketing@brmark.ie
Fused recently launched a range of Asian inspired BBQ sauces for the summer season. “Fused customers have been asking us to launch a range of premium table sauces for years, so we finally did it,” says Fiona Uyema, founder of Fused.
“I created recipes with zero refined sugar and 100% natural ingredients to fill a gap in the market for premium BBQ sauces. The customer feedback so far has been very positive,” she adds.
Fused has activated a strong marketing campaign to launch the range at key festivals and events such as WellFest and will be collaborating with Ninja BBQ over the summer months also
The Fused BBQ range includes Sweet Chilli Sauce, Katsu Curry Ketchup, Korean Style BBQ Sauce and Japanese Style Hot Sauce.
Favourit BBQ seasoning offers a sweet and smoky tasting upgrade to any meat it is applied to
brand makes its long-awaited transition into the 21st century with huge local social media support for this exciting development.
Frank’s RedHot Smoked Chipotle Craft Hot Sauce is made with smoked chilli peppers and garlic
Frank’s RedHot Smoked Chipotle Craft Hot Sauce is rich and flavourful with a mild heat. Made with smoked chilli peppers and garlic, it’s great with steak, hot dogs and burgers, and adds a smoky richness to stews and chilli dishes.
Frank’s RedHot Fire-Roasted Jalapeno Craft Hot Sauce combines fireroasted jalapeno peppers, roasted garlic and lime, to give a medium heat that will liven up every bite. It’s delicious with grilled chicken, stuffed peppers, loaded nachos and tacos.
Frank’s RedHot Craft Hot Sauces are here to fire up summer, bringing a craft taste experience with layers of flavour and heat. Perfect for BBQ season, these versatile sauces have wide appeal to foodies and flavour seekers, making summer meals #franklydelicious.
Frank’s RedHot is America’s number one hot sauce and a leading category brand in Ireland. Both new varieties are available nationwide with an RRP of €2.49.
For further information, contact marketing@brmark.ie
First established in 1915, the company has had ample time to perfect the blend! A staple in foodservice, the Belfast-based company has now made its way into homes across the island of Ireland with its new glass retail jars.
Every herb, spice and seasoning mix is bottled and sealed in the heart of Belfast to give a sense of home no matter where the portable grill takes you.
Prominent Irish chef, influencer and Favourit ambassador, Darragh Milligan (Belfast Undercover Chef) can often be seen promoting the BBQ seasoning in his videos as one of his family’s most loved additions to both outdoor and indoor cooking. This is just one part of Favourit’s growing social media presence as the
The grill is not just for barbecue season. This is why Favourit has a retail range of over 30 herbs, spices and seasonings that compliment your customers’ dishes all year round. Favourit’s mint makes a great companion to any cut of lamb, while its crushed chillies are guaranteed to add flavour to the Sunday roast.
Favourit caters to the entire outdoor dining menu as its sesame seeds are a great addition to any summer salad, whilst ground cinnamon helps baking fans to make homemade pastries with a tasty twist. The Favourit retail range is the new onestop-shop for your customers to create a flavoursome meal from starters to desserts.
For information on how you can stock the range, email info@gmmarketing.co.uk ■
The Favourit retail range is a one-stopshop for your customers to create a flavoursome meal from starters to desserts
Communicating your brand’s core values with the public is essential, but generating awareness and consumer loyalty can be challenging. That’s why reliable PR and marketing are essential to help a brand achieve its goals. From learning how to position themselves in their local community, to leveraging social media to gain access to new markets, retail marketing as a tool can help brands improve customer engagement and increase sales in the long run. Over the next few pages, we outline a comprehensive guide to the reputable and knowledgeable PR and marketing agencies operating in Ireland today.
Writing in Forbes, Lisa Arledge Powell highlights six metrics to ensure your brand chooses a PR agency wisely These include, firstly, that “they can find your best stories: An agency first needs to find your amazing stories or nobody will ever know about your brand’s narrative,” Powell advises. “The most valuable PR firms are experts at story findingthe step that comes before the storytelling begins. A content-savvy PR firm will have a proven process for finding the most newsworthy hook to allow your company’s story to stand out from the rest.” The other key signs to look out for
PR agency: Presence Communications
Established: 2003
Contact name: Joanne Byrne
Phone: 01 676 1062
Email: joannebyrne@presence.ie
Website: www.presence.ie
Social media: @presencepr
Joanne Byrne
according to Powell are that “there’s alignment with your big picture strategy”; “they are multi-channel content gurus”; “they have expertise in content distribution”; “analytics and results drive their campaigns” and “they’re trustworthy”. On the latter point, Powell recommends looking into a firm’s track record and client retention rate “Have they had clients for many years and continue to work with them? Or do they rotate clients in and out?” she asks. “Find agencies with longlasting partners, which notates a strong relationship between a brand and an agency that is sometimes uncommon in this dynamic.”
Client list: Amara Clinic, Avene, Barretstown, Biggest Disco, Cool Hand Coffee Roasters, Cosentino, Currys, Decathlon, Donegal Catch, Dr Bronner, Early Table, Emerald Park, Flyefit, Gino’s Gelato, Glenhaven Foods, Great Lengths, Green Isle, Husqvarna, Irish Food Writing Awards, Jervis S.C., Klorane, Lindt, New Dimensions Active, Nomadic, Odeon Cinemas, Polly & Andy Premier Foods, Seabody Teeling Whiskey, The Morrison Hotel, The Natural Bakery, Wildlands
Q: In the past year, how has your company demonstrated your expertise in enabling FMCG brands to get their message across to their target audience?
A: We have worked in the FMCG sector since the start – our very first client was Nestlé Cereals. We work closely with our clients to ensure we deliver Since Covid, strategic press drops have become an important tool for companies to get their message across. This year we have worked with everything from chicken to chocolate, fish to fruit snacks and everything in between. We work with clients to get their message across in an engaging way, constantly trying to find new ways to work with media and those who have an online presence. We’ve launched everything from a new way to enjoy pasta from Green Isle, a new yogurt SKU from Nomadic to a new Gelato flavour from Gino’s Gelato and every time, we try to bring a newness to how we work with FMCG brands. To quote one of our clients – we spend his money like it’s our own, so we try to be clever in all activities.
By Joanne Byrne; a director of Presence Communications. along with Sinead Ryan
In a world that’s cluttered with content, working in partnership with the right PR agency will enable your brand to cut through all the noise and truly connect with your target audience. Here, Ireland’s leading agencies highlight their USPs and demonstrate their prowess in securing results across a spectrum of clients. Read on to find out more about the right fit for your needs
Q: Congratulations on celebrating your 20th anniversary this year! What have been the key milestones in the evolution and growth of Presence Communications throughout the past 20 years?
A: When we started up Presence PR, it was just the two of us. A significant milestone would have been taking on our first employee about six months later. We both feel the responsibility of being an employer and being responsible for someone’s livelihood. Equally, when we first had an employee move on to another company, you realise the importance of your role in helping every employee develop their potential, and realise their ambitions, even if it’s not with you. We’re very proud of having nurtured some really creative and talented people, who have worked with us for many years.
In terms of milestones, we have won some very big accounts over the years, after very competitive pitches, which gives the entire team a real sense of achievement. And as each challenge is faced and handled successfully, your experience grows alongside your learnings. The PR landscape has changed beyond all recognition – from faxing press releases to news desks and couriering printed photos to picture desks, to these days, creating and managing multi-media communications across a range of platforms, and managing large amounts of data to ensure the best of targeting. It’s been a rollercoaster, but we see every new development as an opportunity to be explored and exploited for the benefit of our clients. Aislinn O’Toole has played a big part in our success and is ten years with us this year!
Q: Could you explain more about how you implement strategic planning with clients to deliver on your shared vision for the brand and the steps involved?
A: We have, deliberately, a very broad client portfolio but can honestly say that we find each and every one of them interesting and we enjoy working with them. With every new client, we ensure that we have an in-depth understanding of their business, its history, challenges and ambitions. We’re conscious that we’ll never know their business as well as they do, but equally, we’re aware that very often, a fresh take can help them to step back and relook at their own strategy We take a lot of time to plan, consult, research and brainstorm before coming up with what is doubtless the first of many draft plans. That said, while we are strategic, we never shy away from being reactive when
an opportunity can be maximised. Adhering too strictly to a plan can sometimes hinder a brand. We believe strongly in being creative, flexible and fast moving, and it is often the ad hoc implementations that can really over-deliver A fun example was persuading The Natural Bakery to create skull shaped loaves of bread for Halloween. Not in their plans, but a huge success, sales and coverage wise
Q: How do you ensure your events generate strong press coverage?
A: There will always be a place for events in the PR ‘toolbox’. But a major learning of lockdown is that coverage can be achieved in a vacuum of social contact. We found many creative ways to deliver for our clients, without seeing our colleagues or clients in person for months. We are not an agency that defaults to suggesting events for clients. We’re budget conscious so an event has to really deliver on every possible level. As one of our longstanding clients has said more than once, we treat his money like it’s our own! And often that can be as much, if not more, about the interaction at the event, than any resulting coverage For example, the invite should serve to inform every recipient of the brand’s messages and merits regardless of attendance. Every aspect of the event needs to evoke the brand and its ethos, and above all, it should be enjoyable To ensure the best possible chance of coverage, we work hard to have the best and most relevant guests, a beautifully staged and appropriate venue, and above all – a strong rationale for the event. We do also have excellent relationships with media, so we know how best to deliver content that makes for the strongest coverage Joanne represents a large number of people so her black book as she calls it is a powerful tool when brought out of the drawer!
Q: What achievements are the team at Presence Communications most proud of already in 2023?
A: We’re already having a great year We’ve expanded our team, kept our clients and won new accounts including Decathlon, FLYEfit, Amara Clinic, Glenhaven, Wildlands and Nomadic. As usual it’s a great mix of clients, which we enjoy, as we strongly believe in creating synergy between our clients, and it makes us a one-stop-shop for media and influencers – no matter the topic, we have a client to fit the bill. Our Talent Management arm of the business is also thriving and
again, greatly adds value for our clients. The launch of Emerald Park in March was very challenging, but so enjoyable. A multifaceted project with many moving parts. A literal rollercoaster of a PR campaign, and a huge success We are also very proud of highlighting some great Irish businesses, products and brands that are batting way above their weight and all of them recognising the importance of PR in telling their story and getting across their message
Q: How do you tailor brand communications to suit the journalistic ‘angle’ of different publications/media outlets?
A: We are very familiar with the media landscape, and have many very strong and long lasting professional relationships with various journalists. Basically, we know what they want, how they want it, and when. It’s another advantage of our diverse client portfolio, as we regularly have to dig deep to find the perfect match for a story pitch for anything from staycations, to sportswear, to gardening tools, to hair extensions, to frozen fish. It’s a challenge that we enjoy! Communications that are not tailored are wasted, and waste time We prefer to work smarter We love the example of food loving Marie Claire Digby of The IrishTimes following the Ginos Gelato story from cow to cone Literally visiting the farm and following her own gelato concoction to the store where it was served.
Q: What are the key advantages/supports that Presence Communications can provide for brands during a period of crisis management?
A: Crisis management has become a key pillar of the service we can provide for existing clients. Very often, we can identify potential issues, before they arise Which is obviously the ideal scenario But, if the worst happens, we have the skill set and experience to guide our clients through their response, and eventually, recovery. More often now, we are sought out by ad hoc clients who are experiencing a crisis and need that specific service. We bring a number of key skills to the table, to the advantage of our clients. Experience, strong leadership, wide ranging contacts, and communication skills. We have handled almost every type of crisis and you learn from each experience, whether it relates to people, property or reputation.
PR agency: Walsh:PR
Established: 1984
Contact name: Maeve Governey
Phone: 086 805 7884
Email: maeve@walshpr.ie
Website: www.walshpr.ie
Social media: @walshpr
Client list: Current FMCG clients include: Flahavan’s, Mash Direct, Linwoods, Tirlán (formerly Glanbia) and Golden Bake
Q: In the past year, how has your company demonstrated your expertise in enabling FMCG brands to get their message across to their target audience?
A: At Walsh:PR we say: the beauty of PR is that it’s contextual rather than mass media, so you can decide on your messaging depending on the target audience and choose the channel that best suits you. The good news for FMCG brands is that whether you are a start-up or a wellestablished brand looking to re-launch or re-focus, we can help you as we become an extension of your marketing team, assisting you in developing your strategy Currently that constitutes a lot of the work we do with our portfolio of clients at Walsh:PR.
Consumers are often interested in the story behind the products they buy so by sharing the history and values of our client’s brand, as well as any unique or interesting aspects of their production process or ingredients, we tell that story
In all of this, relationships are key We engage with journalists and other influencers regularly to build on those relationships and get our client’s brand featured. We provide them with unique content they can share with their audiences.
We’ve been at the forefront of responding to issues or crisis on behalf of clients, where success is often about staying out of the spotlight. We do this well and that’s why you’d never know!
Overall, effective PR for FMCG brands requires a combination of smart strategy engaging content, strategic partnerships and transparent communication. At Walsh:PR we do all of that and more, that’s why our clients trust us, stay with us and recommend us to others.
By Maeve Governey, deputy managing director and food PR strategist, Walsh:PR
PR agency: Sustainable PR
Established: 2019
Contact name: Fiona Donnellan
Phone: 085 2262789
Email: fiona@sustainablepr.ie
Website: sustainablepr.ie
Social media: www.instagram.com/sustainablepr.ie
Client list: Volvo Ireland, Minor Figures, reuzi, Jiminy, Nunaïa, V-Face, Foam Cafe, Shells Cafe, Etsy Ireland, Thanks Plants, Common Knowledge and Cairde Sligo Arts Festival
Q: In the past year, how has your company demonstrated your expertise in enabling FMCG brands to get their message across to their target audience?
A: Sustainable PR helped Minor Figures launch its expanded range with the addition of Everyday Oat and Everyday Oat Light. Focusing on traditional media, a free Oat M*lk coffees activation and influencer gifting strategy, we achieved impressive media reach.
We also worked with Irish beauty brand Nunaïa – in the last year, Sustainable PR helped the brand announce its partnership with Aer Lingus and also helped with PR when Nunaïa won big at the Cosmoprof Awards 2023, the “Oscars of the Cosmetics Industry”. Sustainable PR secured a whole host of regional, national and international press for the brand.
By Fiona Donnellan, founder, Sustainable PR
PR agency: Murray
Established: 1974
Contact name: Joanne O’Sullivan
Phone: 01 498 0300
Email: josullivan@murraygroup.ie
Website: www.murrayconsultants.ie
Social media: www.linkedin.com/company/murray-consultants
Client list: Bord Bia, Origin Green, Britvic Plc, Ballygowan, MiWadi, Ornua, Kerrygold, Dawn Meats, Liffey Meats, Meat Industry Ireland, Heineken Ireland, Irish Distillers, Kellogg’s
Q: In the past year, how has your company demonstrated your expertise in enabling FMCG brands to get their message across to their target audience?
A: We have one of the deepest portfolios of agribusiness, food, and beverage in Irish PR: a combination of leading home-grown companies and leading international brands and exporters.
Our supply chain and stakeholder perspective is literally, farm to fork. This means we add real value with a depth of knowledge on policy and regulatory issues across the sector from Brexit to international trade tariffs and the lasting effects of the pandemic to climate impact.
By Joanne O’Sullivan, account director, Murray Maeve Governey Fiona Donnellan Joanne O’Sullivan
PR agency: Rob Kenny PR
Established: 2020
Contact name: Rob Kenny
Phone: 085 1555746
Email: rob@robkennypr.ie
Website: robkennypr.ie
Social media: @robkennypr
Client list: The Handmade Soap Company, Hendrick’s Gin, Virgin Media Ireland, The Pygmalion Group, Miss Jones, Neurolinks, Lisboa, Pair Mobile, Theatre of Light, Virgin Media Television, Aperitivo, Tullamore Dew, Tapped, Audrey Hamilton Art, Audrey Hamilton Apparel, Skinmade, Brickyard, Eavanna Breen Skin & Laser Clinic
Q: In the past year, how has your company demonstrated your expertise in enabling FMCG brands to get their message across to their target audience?
A: Rob Kenny and his team at RKPR take a very creative and modern approach to consumer PR. Today PR campaigns need to be wholly different to the traditional approach that was taken by almost all, not so long ago, in order to really seize on all opportunities available to us today.
Having left a position as head of PR for one of Ireland’s biggest creative agencies before going solo, Rob Kenny always takes a noticeably creative approach to answering client PR briefs. It is this, combined with unbeatable press and influencer relationships, that has led the agency to grow so rapidly, in terms of both client list and reputation, in such a short period of time
The power of influencers to really move the dial for brands continues to amaze, but only when it is planned and executed correctly And so many continue to get it wrong. Rob Kenny and his team will always present a carefully considered influencer element to compliment nearly all campaigns, both paid and unpaid. It is Kenny’s insider knowledge here on what really works, combined with his personally close influencer relationships to so many, that allow these creator elements to flourish and drive real results. Particularly when planned to perfectly compliment all other communications. All retainer and project clients RKPR have ever worked with have all come directly to them, due to word of mouth and reputation. And reputation speaks for itself
ShelfLife spoke to Rob Kenny, founder, Kenny PR
PR agency: Masonry PR
Established: 2011
Contact name: Kathryn Mason
Phone: 01 906 5331
Email: km@MASONRY.ie
Website: www.masonry.ie
Social media: @MASONRYdotie
Client list: The Powerscourt Distillery, Irish Podcast Awards, IMRO Radio Awards, MCD Productions, Connick Ski and Sharon Shannon
Q: In the past year, how has your company demonstrated your expertise in enabling FMCG brands to get their message across to their target audience?
A: In 2022 we were able to elevate the awareness and recognition plus reach brand goals for our client, The Powerscourt Distillery Earned media coverage was estimated to reach over 645,000 views and we landed over 130 pieces of coverage
We understand our clients want to see value for their spend; we become their partners in reaching their business goals by ensuring their products are seen by the right media.
By Kathryn Mason, managing director, Masonry PR
PR agency: Jailbird Communications
Established: 2019
Contact name: Julie Blakeney
Phone: 086 3420794
Email: team@hellojailbird.com
Website: jailbird.ie
Client list: HelloFresh, Insomnia Coffee, Tullamore D.E.W., Fleadh Cheoil na hÉireann, Ballet Ireland, Other Voices
Julie Blakeney
Social media: @hellojailbird
Q: In the past year, how has your company demonstrated your expertise in enabling FMCG brands to get their message across to their target audience?
A: Jailbird is a communications company that delivers PR and social communications without faff or marketing jargon. We’re here to offer clients hardworking, creative communications solutions with heart and passion behind our ideas. We work with clients to break free from boring marketing campaigns – using creativity and culture to solve business problems.
Within the past year, Jailbird has collaborated with global heavyweights like HelloFresh, beloved Irish brands like Insomnia Coffee, and cultural institutions like Fleadh Cheoil na hÉireann. We work with each client to create creative, disruptive, content-driven marketing campaigns that truly make an impact.
By Julie Blakeney, founder, Jailbird Communications
Rob Kenny
Kathryn Mason
PR agency: Legacy Communications
Established: 2013
Contact name: Kevin Moore
Phone: (01) 525 2544
Email: kevin@legacycommunications.ie
Website: legacycommunications.com
The team at Legacy Communications
Social media: @Legacy_Comms
Client list: Aldi Ireland, AIG, Amgen, Asics, Active Iron, Aviva, Break Through Cancer Research, Carr Golf, Dash, Dubarry, Dogs Trust, Energia, Exertis, Fastway Couriers, Glenisk, Hidden Hearing, Indeed, Krispy Kreme, Laya Healthcare, Lenovo, Lifestyle Sports, Lyre’s Non-Alcoholic Spirits, Mater Private Network, Molson Coors, NAOS NUK, Peptalk, Permanent TSB, Pieta, Polestar San Pellegrino, Screwfix, Summize, Teamwork, Tony’s Chocolonely, Total Processing, United Drug, Ubiquitous
Q: In the past year, how has your company demonstrated your expertise in enabling FMCG brands to get their message across to their target audience?
A: Legacy Communications consists of a multidisciplinary team of storytellers employed across three dynamic divisions: Communications, Brand and Sponsorship, and SEO Together we create impactful PR campaigns for our ambitious FMCG clients, harnessing consumer insights to understand the pulse of Irish consumers and leveraging the power of data to sell their stories and deliver results.
Over the past 10 years, and indeed over the past 12 months, Legacy has been at the forefront of driving consumer communications strategies for an impressive collection of FMCG brands. Our current roster of clients includes leading supermarket Aldi Ireland, Krispy Kreme, several brands within the Stafford Lynch family, plus multinational drinks company Molson Coors.
From strategic consultation on the challenges facing Irish consumers to creative campaign ideation, Legacy is a trusted partner to our clients. Our work with Aldi Ireland is a great example of this, from end-to-end campaign management and ownership of the national consumer press office to creating dynamic brand partnerships across radio TV and digital, plus our specialist work on influencer marketing, brand ambassadors, events and so much more. We explore everything because the most important campaigns are born from a willingness to take calculated risk; experiment and challenge the world of “same”.
Legacy’s work was celebrated by industry peers at the 2022 PRCA Awards as ‘Best Consumer Public Relations Campaign’ for the launch of Aldi Ireland’s cookbook in collaboration with IRFU Our SEO Division was awarded a European Search Award 2022 for ‘Best Use of Search
B2B’
PR agency: Bannerton PR
Established: 2006
Contact name: Sharon Bannerton
Phone: 01 612 1428
Email: sharon@bannerton.ie
Website: bannerton.ie
Social media:
Bannerton PR works closely with FMCG brands of all sizes to drive visibility and increase sales
LinkedIn: www.linkedin.com/company/ bannerton/
Twitter: @BANNERTON_PR
Instagram: Bannerton_PR/
Client list: Bannerton provides communications consultancy for brands and businesses in consumer markets, and advises on strategic corporate PR and media relations, right across all industry sectors.
Consumer clients include the likes of Kilkenny Design, Des Kelly Interiors, Chupi, Hidden Hearing, Bluebird Care, Butlers Chocolates, Barilla and Tabasco, as well as Champion Green, the ground-breaking ‘support local’ SMEs campaign.
Primeline, CWM Wealth Management, Contracting Plus, BNP Paribas Real Estate, Compass Ireland, the Employment & Recruitment Federation, MentorsWork, Xtremepush, Elio Networks, JT Tech, B&Q and Euro Refrigeration Group are among the leading companies where Sharon Bannerton and her team support corporate communication strategy
Q: In the past year, how has your company demonstrated your expertise in enabling FMCG brands to get their message across to their target audience?
A: FMCG brands operate in an increasingly competitive marketplace, making it essential to maintain and grow their presence through consistent, tailored PR initiatives that connect with both the trade and consumers. At Bannerton PR, we understand that good FMCG PR is about identifying a brand’s unique selling proposition and conveying it effectively to the market.
From identifying news angles and expert articles to securing sponsorships and brand associations, our team works closely with FMCG brands of all sizes to drive visibility and increase sales. We believe that social media is a cost-effective route to market and that consistently communicating a brand’s successes, whether it’s a new product launch, range extension or promotion, is key to driving engagement and sales.
While stunts and expensive ad campaigns can be great for major brands, we believe that issuing brand and business news regularly is a critical step in consolidating sales and marketing efforts, no matter the size of the brand. At Bannerton, we have worked with both big and small operators in Irish food, beverages, and distribution, including Primeline brands, Largo Foods, Butlers Chocolates, Muff Liquor, Oat in the City, and JJ Darboven.
In short, we’re the communications strategists who help great FMCG brands secure their niche and drive business. Contact us today to learn how we can help your brand succeed.
By Sharon Bannerton, managing director, Bannerton PR
PR agency: Hunter Communications
Established: 2009
Contact name: Lynn Hunter
Phone: +353 (0)1 905 6350
Email: hello@huntercommunications.ie
Website: www.huntercommunications.ie
Lynn HunterSocial media: Instagram: @huntercomms Facebook: Hunter Communications TikTok: @huntercomms
LinkedIn: HunterCommunications
Client list: Clonakilty, Frank & Honest, Hunky Dorys, O’Donnells, Popchips, Tayto, The Happy Pear, 67 Spritz, Bonne Maman, Boyne Valley, Bread 41, Bulmers, Coole Swan, Golden Bake, Kinetica, KP Nuts, Lakeshore, McDonnells, White Claw
Q: In the past year, how has your company demonstrated your expertise in enabling FMCG brands to get their message across to their target audience?
A: Hunter has worked closely with our clients to create conversations around their brand and to produce creative campaigns. Our team consists of experts in creative and innovative PR campaigns, content creation, social media marketing and event planning. We understand the importance of listening to our clients and making each campaign unique Our sister agency, The Collaborations Agency is the first Irish fullservice agency that connects brands with Ireland’s top creators, maximising the reach and efficacy of campaigns. This unique position as trailblazers in the industry has pushed us to continue innovating and learning, in order to deliver the best results for our clients.
Our expertise is demonstrated by the success of our campaigns. Over the past year our work has been recognised: the PR campaign we created for Tayto Fizzy Cola Limited Edition Flavour has been shortlisted for an All-Ireland Marketing Award. We have continued to see huge growth for our clients on social media, with the Instagram account we created for Popchips in 2021 reaching over 20,000 followers. We have perfectly matched clients such as Clonakilty with creators, namely award-winning chefs Lilly Higgins and Nathan Anthony (Bored of Lunch). Our innovative approach is evidenced by our eye for match-making, partnering brands that we work with to create and innovate, an example of this was bringing Bread 41 and Bonne Maman together to produce a new limited edition product.
We always keep an eye on new trends and developments in the industry, never settling for less than perfection.
By Lynn Hunter, founder, Hunter CommunicationsPR agency: Conjure Communications
Established: 2021
Contact name: Anthony O’Brien Bedford
Phone: 087 9322400
Email: anthony@conjurecommunications.ie
Website: www.conjurecommunications.ie
Social media: Instagram: @conjure_communications
Anthony O’Brien BedfordLinkedIn: Conjure Communications
Client list: Conjure Communications works with brands such as Coole Swan Irish Cream Liqueur, Stoli Vodka, Gourmet Food Parlour restaurant group, Max Benjamin, The Wine Opener and more
Q: In the past year, how has your company demonstrated your expertise in enabling FMCG brands to get their message across to their target audience?
A: Conjure Communications’ point of difference is our focus on storytelling. Every brand and product has a unique story behind it and we create impactful PR campaigns that utilise these stories. We are savvy when it comes to budget management and we place an emphasis on our relationships with key journalists and influential creators to bring our clients and their stories to target consumers in an organic way Consumers don’t buy products, they connect with stories. The Conjure approach is designed to create loyal and lasting customers. Conjure has a particular interest in food, drink and Irish brands. Our managing director, Anthony O’Brien Bedford, has a decade of experience in creating brand magic for clients. From award-winning campaigns to disruptive activity, Conjure is adept at connecting brands with their consumers through the power of PR. Whether it’s launching a limited-edition bottle for Stoli Vodka around Pride season to creating event concepts for Gourmet Food Parlour restaurant group or sparking consumer conversations around new ways to use a classic product, as we have with Coole Swan, Conjure always delivers above and beyond for our valued clients. We don’t only do PR though, we manage ad buying, create market positioning strategies and more as part of our full-service communications offering.
In the past year Conjure clients have appeared across the entire Irish media landscape from the Sunday Independent to The Late Late Show and more. As a result, our smart PR strategies have driven mass sales for our clients.
By Anthony O’Brien Bedford, founder and MD Conjure Communications
PR agency: Artisyn Communications
Established: 2018
Contact name: Lucy Earley
Phone: 087 1234245
Email: lucy@artisyn.ie
Website: www.artisyn.ie
Lucy Earley
Social media: Instagram, Twitter, and Facebook: Artisynpr
Q: In the past year, how has your company demonstrated your expertise in enabling FMCG brands to get their message across to their audience?
A: At Artisyn, we pride ourselves in our ability to find that key insight about our client’s business that really makes their products stand out, and we are delighted to have achieved this for all our clients during the past year
That key insight might be about the FMCG itself or it might focus around the story of the brand or individual. To support this, we also offer a full range of additional services including, marketing, digital
Client list: Dublin Meat Company, Ely Winebars and loveEly retail, The Wicklow Street Clinic, Cosaintskincare.ie, Eminence Organic Skincare, Horizon Sports Management, concert promoter Selective Memory, the Beyond the Pale music festival, The Sweet Potato Pizza Company, Abair Linn Publishing, Recruiters.ie, Irish Spa Association, Equality for Children, Emma’s So Naturals Candles
advertising, video editing and graphic design; all feeding into and supporting the PR campaign.
In terms of food FMCG and specialised retail we have worked with brands such as Dublin Meat Company and ‘loveEly’- Ely Wine Retail on various launches and seasonal gifting campaigns to key demographics. Our strategies incorporate interactions and partnerships with micro-influencers, celebrity endorsements as well as important press mentions. Our testimonials speak for themselves.
By Lucy Earley, founder, Artisyn Communications
PR agency: Cirkle
Established: 1998
Contact name: Amy Searle
Phone: 01494731750
Email: amy.searle@cirkle.com
Website: www.cirkle.com
Social media: Instagram: www.instagram.com/cirklepr/
TikTok: www.tiktok.com/@cirklepr
LinkedIn: www.linkedin.com/company/cirkle
Client list: Ferrero UK & Ireland, Fox’s Burton’s Companies, PepsiCo, Birds Eye, Britvic, Heineken, Mars Petcare, Premier Foods, Haleon, Urban Foods, Dreams, Honda, Dyson, AkzoNobel, Energizer
Amy Searle
Q: In the past year, how has your company demonstrated your expertise in enabling FMCG brands to get their message across to their target audience?
A: With an obsessive focus on insight-centric work, we don’t just tell stories. We make them. Through this lens, we have a track record of successfully shifting the dial of all our clients’ communications campaigns. Whether that’s building brand fame with shoppers and consumers, impacting stocking decisions amongst the trade or sparking intrigue and conversation across social media, our integrated eye is applied to every communications brief that enters the agency.
Cirkle’s unique structure, with three clear divisions – consumer brands, retail trade and corporate reputation – allows our clients the benefit of cohesive touch-all strategies covering specialist PR teams, creative & design, B2C & B2B social, digital & influencer and advertising & media buying teams. This collaborative approach has resulted in multiple award-winning campaigns that span many audiences.
Time is taken to carefully dissect clients’ briefs and decipher what success looks like. We ask the big questions: Who is the audience? What do we want them to think, feel or do following our campaign? We underpin this with success measuring metrics, resulting in laser-focused return on investment.
A clear correlation between campaigns and commercial results is the real beauty of retail trade communications.
We are seeing huge growth in B2B social/influencer and community-centric campaigns. As an example, our nationwide ‘Roast & Ramble’ campaign for Aunt Bessie’s was bedded on a B2B influencer strategy, which helped to deliver an increase in core line distribution rate of sale within convenience.
Cirkle was awarded SABRES EMEA Creative Consultancy of the Year 2023.
By Amy Searle managing director - retail trade at Cirkle
PR agency: Harris PR Ltd
Established: July 2009
Contact name: Sonia Harris Pope
founder and managing director
Phone: 0877979703
Email: sonia@harrispr.ie
Website: www.harrispr.ie
Social media: @harris_pr on Instagram, Twitter, Facebook and TikTok, and Harris Public Relations on LinkedIn
Client list: Boulder Media, Capitalflow Dingle Distillery (whiskey gin and vodka), Domino’s Pizza, Fáilte Ireland’s Púca Festival, Fresh Cuts, Holland & Barrett, iDonate.ie, Irish Haemochromatosis Association, Kärcher, My Expert Midwife, Odeon, Petmania, Porterhouse Brew Co, ReMark, The Bump Room, The Purty Kitchen
Sonia Harris Pope
Q: In the past year, how has your company demonstrated your expertise in enabling FMCG brands to get their message across to their target audience?
A: Harris PR is a member of the PRCA and a full-service agency, led by founder Sonia Harris Pope working with a team of dedicated PR specialists delivering impactful communications campaigns for brands in the FMCG, health & wellness, food & beverage retail, hospitality tourism, parenting, and charity sectors.
We understand what makes consumers tick and our stellar media relationships and creative approach has led to fruitful relationships and superb results for many household brands over the years, including Domino’s Pizza, Dingle Distillery, Holland & Barrett, NUK, AYA Supplements, and many more.
We are passionate storytellers, equipped to manage all aspects of client briefs from creative ideation, media and influencer relations, and social to corporate, recruitment, and ESG initiatives, operating as an extension of our client’s teams. Aligning with global best practice in the PR industry, we use the Barcelona Principles to measure and evaluate campaigns so that clients see the impact of our work on their business, not just the outputs in coverage terms.
Harris PR was recently highly commended at the annual PRCA Awards for Excellence in PR for our work with Domino’s, NUK and The Wicklow Escape, and is shortlisted across seven categories for four campaigns in 2023. Recently we have executed impactful campaigns for Domino’s Maynooth store opening, launching the ‘short shorts’ uniform, Fresh Cuts new season collection of sustainable apparel, an experiential approach for Dingle Distillery’s Bealtaine Single Pot Still Whiskey, the Irish Heart Foundations ‘Her Heart Matters’ campaign with Glenda Gilson, and a domestic and international campaign for Fáilte Ireland’s Púca Festival. Recent client wins include Boulder Media, Petmania, ReMark, The Odeon and The Purty Kitchen.
2023 is set to be our most exciting year yet and we look forward to welcoming more brands to the Harris PR stable
By Sonia Harris Pope, founder and managing director, Harris PR
Ireland produced more than 1 million tonnes of packaging waste in 2020 As the production, transport and management of packaging waste uses up the earth’s finite resources and causes carbon emissions, this leaves us with no choice but to reduce the overall amount of waste we generate. Repak Plastic Pledge Members are working towards this, and in 2021, they achieved an average plastic packaging recycling rate at their premises of 69% and diverted a total of 26,000 tonnes of plastic packaging waste from the Irish market. Plastic Pledge Members also reduced their plastic packaging by an average of 25% - removing or replacing over 600 million single-use plastic items.
The 2023 SME Food Barometer published by Love Irish Food and PwC, also showed the extent to which sustainability measures are at the forefront of Irish food businesses. Over half (57%) reported they have embedded sustainability into their overall business strategy The top areas for investment to deliver better sustainability outcomes are energy consumption (45%), packaging reduction (37%) and plastics reduction (37%).
A large majority (72%) reported that embedding sustainability has tangible benefits with 45% believing it is the right thing to do from a societal viewpoint. The benefits include: it leads to greater brand trust (42%); and enhanced reputation (37%). It is clear that the key areas of focus (i.e. energy packaging and plastics) have environmental benefits but they also help the business manage costs in a period of high inflation.
Despite commitments to sustainability efforts, the SME Food Barometer showed only
15% of companies have made a carbon-neutral commitment in the last year However, half are working towards making this commitment with the majority (73%) having pledged to be carbon neutral by 2030
Meanwhile, a recent survey conducted by Smurfit Kappa, in partnership with the Financial Times, revealed that sustainability continues to play a pivotal role in the strategy and planning of senior business leaders across Europe and the Americas. ‘The Transparency Edge’, which was conducted among 440 senior and executive business leaders across 11 major economies, showed that despite half of businesses having set ambitious plans to achieve net zero, only 11% of respondents believe they have a robust and actionable sustainability strategy
More than half (61%) that responded state that sustainability is changing the way they measure financial performance. Many of them have started to build sustainability into their leaders’ performance assessments and incentives. This underscores the impact that sustainability is already having across businesses. Almost half of businesses (47%) have prioritised packaging innovation as a way to meet their own net zero targets.
While 63% of businesses believe they have complete transparency on how and why sustainability decisions are made, nearly a third (29%) claim their company’s actions rarely align with the sustainability ambitions they communicate to stakeholders. The gap between stated ambition and action continues to expose businesses to the risk of accusations of greenwashing, according to the study
The research highlighted the importance of
transparency, underscoring how it is central to building confidence among consumers, investors and critical stakeholders. Those businesses deemed to be ‘Sustainability Leaders’ (11%) are ahead of the pack when it comes to four key aspects of transparency: “Ensuring alignment between sustainable action and ambition”, “Measuring progress on net zero initiatives”, “Communicating effectively to build trust” and “Independent assurance of sustainability performance”.
Conversely, a surprising 17% of businesses have yet to develop a strategy, whilst 33% are only in the process of developing a strategy
“This research highlights how, despite significant ambition across the corporate world, it is often not matched with action, measurement and assurance. By putting these together you can have a compelling sustainability story backed up with third party assured public disclosures, engaging your stakeholders and removing any greenwashing risk,” said Garrett Quinn, chief sustainability officer at Smurfit Kappa.
The research also highlighted the importance of ensuring consumers are informed, as they increasingly demand clear, reliable information from brands in order to make better-informed decisions. The three most effective ways to increase transparency among consumers are impact reporting (47%), clearly labelled packaging (43%) and annual sustainability reporting (40%).
*(Source: ‘The Transparency Edge’, a study by Smurfit Kappa, in partnership with the Financial Times, conducted among 440 senior and executive business leaders across 11 major economies)
With recent research* demonstrating that 47% of businesses have prioritised packaging innovation as part of net zero targets; sustainable packaging solutions are in high demand. Key Irish retailers have been at the forefront of this movement for a number of years now and are rightfully proud of the changes they have made so far to improve their carbon footprint. Read on to find out more about the latest innovation taking place within the packaging sector
We stay ahead of a constantly moving consumer world by being agile, innovative and passionate about the possibilities of packaging.
From design, tooling manufacturing to extrusion and thermoforming, we take care of everything in-house.
Working each day to be part of the solution, not part of the problem.
Because we know the huge role we play in creating a world that our children – and their children – can enjoy.
That’s why we do more than simply excel at packaging.
Waddington Europe, a Novolex brand, is a premier European food packaging specialist. With a key manufacturing site in Arklow, Waddington Europe is a leading supplier of food packaging for a variety of sectors, including bakery, dairy, produce, food-to-go, desserts, protein, pet food and a lot more.
Waddington Europe Arklow helps its customers meet their own environmental commitments by offering high-recycled content and lower carbon footprint products. The company works to drive sustainability into its food packaging products by designing for recyclability and continually working to reduce the amount of material used in its products through the use of post-consumer waste materials and downgauging, respectively
For example, Waddington Europe Arklow manufactures Eco Blend Pura a premium range of 100% rPET (recycled PET) trays that are also recyclable Made entirely from foodgrade recycled post-consumer plastic waste, these products demonstrate circularity in action, keeping plastic out of landfills and turning discarded bottles, pots and tubs into
new food trays By teaming up with Shabra, Ireland’s leading recycler and reprocessor of post-consumer waste, Waddington Europe has access to a local supply of 100% recycled plastic.
The company also recently launched Piranha, a mono material modified atmospheric pack (MAP) rPET tray that seals the film lid for greasy contents like meat, fish and poultry using a series of raised teeth. That eliminates the need to apply a layer of polyethylene or adhesive, which traditionally
can cause contamination in the recycling stream.
Waddington Europe is also proud to have achieved Zero Waste to Landfill certification across all its production sites. Through exceptional service, execution, and an unwavering focus on sustainable and innovative solutions, Waddington Europe strives to make a difference to its customers, communities and planet every day. For more information, visit www.waddingtoneurope.com
Alex Henriksen, managing director, North Europe, Tetra Pak, shares his reflections on industry’s vital role
Fyffes’ corporate affairs team recently received the ESG Team Award from Business & Finance Media Group
At Fyffes, the company’s vision is to shape wellbeing for the world, not only through the delicious and nutritious produce Fyffes supplies to consumers, but in the way its team does business. Fyffes constantly strives to improve the welfare of its own people through the highest standards of ethical conduct and the company builds and maintains long-term supplier, stakeholder and customer relationships. Central to achieving Fyffes’ vision is pursuing best practice in sustainability and so it was great to see the company’s corporate affairs team receive the ESG Team Award from Business & Finance Media Group
As a team, Fyffes has implemented and integrated sustainable practices in all areas of its operation to respond to climate change and ensure that natural resources are efficiently managed, conserved and enhanced for future generations.
Fyffes has done this by increasing efficiency in use of inputs and outputs, including implementation of sustainable alternatives. Fyffes protects, restores, or enhances natural soil fertility The company reduces water use, prevents water waste and enhances wastewater quality Fyffes reduces GHG emissions throughout the supply chain and currently has the most ambitious target in the industry to reduce greenhouse gases by 25% by 2025.
A sustainability agenda that considers not just recycling and reuse, but also the climate impact of raw materials and manufacturing is essential if we are to achieve a circular economy.
Understanding how raw materials are sourced and their whole-life impact on the environment is critical to building a circular economy. The industry must find alternatives to fossil fuel-based materials and increase the use of renewable materials in order to ensure circularity in the packaging value chain.
At Tetra Pak, the team are striving to create the most sustainable package possible They have developed the Tetra Rex plant-based carton, which is Forest Stewardship Council (FSC) certified, made entirely of paperboard from responsibly managed forests and other controlled sources.
As consumers push for more sustainable options, the packaging industry has a significant role to play in providing options for businesses to meet these expectations. Innovation stemming from choosing the right raw materials and using them in a deliberate and thoughtful way is a clear way forward in this regard.
In addition to innovation in packaging, we must also prioritise education and transparency across the value chain to achieve a circular economy. Educating consumers on the differences between packaging, as well as how they can be recycled, means they can make an informed decision.
We must also have the right infrastructure in place, with the ability to sort different types of packaging to effectively recycle them. This can only be achieved by working closely with policy makers and collaborating across the industry
Transparency around these issues will build people’s confidence in using recyclable packaging while also increasing trust in our industry and businesses.
Finally, we need to work together as an industry to address consumer concerns about recyclability and increase carton recycling rates. This is why we are investing in consumer education campaigns and working to debunk common misconceptions about carton recycling, empowering consumers to make informed and positive choices for themselves and the planet.
From 1 July 2023, big changes are on the way for Irish businesses, as incentivised charging will come into effect for commercial waste collection. A staggering 70% of disposed commercial waste is missing out on being recycled. The knockon effect means that businesses are paying more for waste disposal than they should be, failing to avail of the lowered costs associated with segregation. In a bid to tackle this, businesses will soon have an incentivised way to get rid of rubbish in a more environmentally friendly and costeffective way
Similar to all homes across Ireland since 2017, businesses will be provided with three designated bins to separate waste into. These will cover food waste, recycling and general waste. It’s a welcome incentive, as the move will also increase Ireland’s chance at reaching its EU recycling targets for 2025 and 2030 The targets are ambitious, requiring a united effort from Irish businesses, along with investments in local recycling infrastructure.
2025’s target, and a worrying 22% gap from the 2030 aim.
Repak helps businesses trying to navigate the requirements they need from waste contractors to meet recycling targets. If waste segregation is proving difficult, waste contractors can be consulted for best practice methods and additional assistance. Increased recycling is a win-win for all, as improved recycling helps the environment and reduces refuse costs for businesses.
For a list of Repak-approved waste contractors and to find out what your business can do to improve its recycling process, visit www.repak.ie
Particularly in the area of plastic recycling, Ireland is currently facing its greatest challenge Repak estimates that our current recycling rate is 33% for 2022, meaning there’s a projected shortfall of 17% ahead of Newcastle West, Co Limerick and 75% of the company’s total electricity requirements. Newcastle West is the home of Ballygowan Natural Mineral Water and has the highest level of renewable energy use by any Britvic factory worldwide
Britvic Ireland and Flogas Enterprise have announced a new Customer Corporate Power Purchase Agreement (CPPA) to the value of €2.5 million, that will ensure that Ballygowan, Ireland’s iconic water brand, is produced using 100% renewable electricity harnessed from wind energy
Britvic is the first soft drinks brand in Ireland to sign a CPPA. It will allow the company to purchase renewable electricity from the Sonnagh Old Wind Farm in Moneylea, Co Galway, producing enough electricity on an annual basis to power its production facility in
Britvic Ireland has already achieved a 92% reduction in direct emissions across its sites from 2017 to 2022, and the CPPA is reflective of an ever-increasing focus on sustainability at the company across operations and at executive level. Britvic Ireland has recently appointed Sian Young as director of Sustainable Business on the Irish Executive Team, and Orlagh Geraghty as head of Planet, putting sustainability at the heart of the business’ decision-making.
“Ballygowan, Ireland’s iconic water brand, has a long history of harnessing the best of Ireland’s natural resources to deliver sustainable, locally produced, Irish natural mineral water,” said Sian Young, director of Sustainable Business at Britvic Ireland.
“This new Corporate Power Purchase Agreement with Flogas Enterprise, valued at €2.5 million, will produce renewable electricity for our production facility in Newcastle West and is a significant investment in our long-term strategy to ensure 100% sustainability across Britvic Ireland’s business operations,” she added.
“At Flogas Enterprise, one of our top priorities is to support businesses on their path to sustainability,” said Charlie Bornemann, key account executive at Flogas Enterprise “We have a proven track record of delivering great value and high-quality energy solutions which help organisations become more environmentally conscious, and we are very excited to work with Britvic Ireland and support them to cut their energy carbon emissions through this CPPA.”
Part of DCC plc, Flogas Enterprise is the division of the Flogas group that works with industrial and commercial customers and renewable production facilities and is the only electricity supplier in the Irish market bringing CPPA options to customers. This is the latest example of a DCC business leading their customers to net zero with renewable energy ■
Charlie Bornemann, key account executive at Flogas Enterprise; Sian Young, director of Sustainable Business at Britvic Ireland; and Orlagh Geraghty, head of Planet at Britvic Ireland, pictured at the announcement of Britvic Ireland’s €2.5 million Corporate Power Purchase Agreement (CPPA) with Flogas Enterprise at Sonnagh Old Wind Farm in Co. Galway (Photo credit: Fennell Photography)Today, many consumers are interested in pursuing a vegetarian diet - whether on a ‘flexitarian’ or full-time basis - and alternative proteins allow health-conscious consumers to pursue their nutritional goals without having to sacrifice on flavour
A Bord Bia survey from 2021 found that 8% of Irish people were vegetarian, and 16% adhere to a flexitarian diet. Meanwhile, a Euromonitor study from the same year found that 23% of consumers globally say they are trying to limit their meat intake.
Health concerns are a top motivator as 37% of those who eat plant-based meat alternatives say they do so to feel healthier With more consumers than ever before looking for healthier and more sustainable alternatives to meat, a growing number of companies are entering this space.
For 40 years, Alpro has been leading the food revolution making plant-based a tasty choice for all those plant-based lovers. Now, the time has come to show the world what Alpro stands for, and in doing so, the brand has redesigned its look to help your customers to sift through the noise to get the right product to suit their needs.
With clearly identifiable ingredients on-pack highlighting individual characteristics, it’s hard
Showing the extent to which a growing number of consumers have embraced plantbased options, a 2022 UK survey* showed a record number of people enjoyed a completely plant-based Christmas lunch last year in an attempt to go green, with vegan and vegetarian options replacing a traditional roast dinner in as many as 5.1 million homes. Of the 2,000 polled by Treedom, one in three (29%) were ditching meat because it is better for the environment, while a quarter (28%) believe the traditional turkey lunch could soon go out of fashion, as the nation adopts a more sustainable attitude A quarter (23%) said they planned to have a classic nut roast or a pasta dish.
Food Matters Live last year reported on five plant-based food trends and innovations for
2022. These were listed as ‘new proteins from vegetables’, ‘plant-based fish’, ‘vegan cheese’, ‘egg substitutes’ and ‘plant-based confectionery and baked goods’. On the subject of vegan cheese, author Stef Bottinelli reported that a survey on the plant-based food market by Smart Protein found that the sale value of plant-based cheese in the UK was up by 165% in 2020 whilst its volume was up by 154%. With so many opportunities for growth, we would see more plant-based cheese products on the market, she added. Indeed, a recent survey by Fact.MR stated that the dairyfree cheese market was expected to be worth around $924.4m in 2022 and $3.9bn by 2031.
*(Source: Research of 2,000 people in the UK was commissioned by Treedom and conducted by Perspectus Global during December 2022)
allowing everyone to add a Cherry to a breakfast or snack, a Peach mid-morning and end the day with a Blueberry treat.
Starting from May, Alpro’s newly designed and impressive packaging can be discovered at all leading retailers.
Here’s to the plant-based future with even more irresistibly tasty foods!
Each Alpro option has clearly identifiable ingredients on-pack highlighting individual characteristics
Whether your shoppers opt for a Nutty Almond, a Creamy Oat or a No Sugars Soya variety, Alpro is dedicated to offering great taste for everyone
to miss the one that suits every shopper’s needs. Whether they opt for a Nutty Almond, a Creamy Oat or a No Sugars Soya variety, Alpro is dedicated to great taste and meeting the needs of all its customers. Alpro is also going bold on its plant-based alternative to yogurt offering, with fruit front and centre
Alpro’s newly designed and impressive packaging is available from this month onwards
With a growing number of people embracing the health benefits of a plant-based diet, albeit that many of them may not be strict full-time vegetarians, it’s certainly worth exploring the popular options meeting their demands. Here, we detail the biggest trends and key innovations driving sales within the category
Waddington Europe, a Novolex brand, is a premier European food packaging specialist. With a key manufacturing site in Arklow, Waddington Europe is a leading supplier of food packaging for a variety of sectors, including bakery, dairy, produce, food-to-go, desserts, protein, pet food and a lot more.
Waddington Europe Arklow helps customers meet their own environmental commitments by offering high-recycled content and lower carbon footprint products. The company works to drive sustainability into its food packaging products by designing for recyclability and continually working to reduce the amount of material used in products through the use of post-consumer waste materials and downgauging, respectively
Galway-based Sons of Butchers, the fourthgeneration master butchers turned plantbased foodie masterminds, have just launched a new plant-based cheese range
These sons of butchers swapped herds for herbs in 2021 and developed a range of plantbased meat alternatives. The new plant-based cheese range, featuring ‘punily’ titled Chedda Cheats slices and grated Notzarella, has been designed to complement and enhance the group’s current top-selling plant-based meat alternative ranges.
The new products are perfect for vegans and anyone looking to reduce their dairy intake without sacrificing the taste and texture of traditional cheeses. Chedda Cheats and Notzarella are wholly plant-based vegan cheddar style cheese(s), which are free from lactose and dairy, and suitable for both veggies and vegans. These mega melty treats are proudly made in Ireland.
extension to this was to explore dairyalternatives,” says Sons of Butchers’ director of production Eoin Loughnane
“When we developed Chedda Cheats and Notzarella, we wanted to ensure that we had the right flavour profile, texture and meltability that is integral to cheese It is a truly versatile product that can be used just like traditional cheese,” he continues.
“We are very excited to be launching our new cheeses, with lots more exciting new dairy-free, plant-based alternative products and ranges coming in the near future – watch this space!”
Sons of Butchers Chedda Cheats and Notzarella are now stocked in select Tesco and Dunnes Stores retailers both in-store and online
For more information about Sons of Butchers and its new plant-based cheese products, visit @sonsofbutchers_ Instagram page, the brand’s new TikTok channel @sonsofbutchers or sonsofbutchers.ie
Bombay style street food brand, Vada Pow is ready to stir up the market with its NPD which delivers clean, vegetarian, wholesome good food which is not a replica of meat products. Ideal for the frozen cabinet, the Vada Pow brand is now launching three tasty new 14-allergen free products; namely, Chickpea & Potato Burgers, Potato & Lentil Nuggets and Potato & Veg Bites.
With the same classic creamy texture and delicate taste found with traditional cheddar, Sons of Butchers Chedda Cheat slices melt perfectly on toasted sandwiches and burgers. Specially formulated with a blend of coconut and shea oil, these convenient cheddar-style slices are free from dairy, soy, and gluten.
As shoppers increasingly seek cleaner labels, these new products are ideal for both vegetarian and non-vegetarian customers. As analyst Mintel states: “The desire for healthier and “cleaner” lifestyles is motivating consumers towards a more plant-based/ vegetarian diet.” What’s more, Vada Pow products have also won Free From Awards.
Waddington Europe’s Eco Blend Pura rPET packaging products are ideal for safe, lightweight, and hygienic packaging of plantbased products, such as the plant-based sausages and burgers shown
For example Waddington Europe manufactures Eco Blend Pura, a premium range of 100% rPET (recycled PET) trays that are also recyclable Made entirely from foodgrade recycled post-consumer plastic waste, these products demonstrate circularity in action, keeping plastic out of landfills and turning discarded bottles, pots and tubs into new food trays By teaming up with Shabra, Ireland’s leading recycler and reprocessor of post-consumer waste, Waddington Europe has access to a local supply of 100% recycled plastic.
In addition to responding to consumer awareness and purchasing habits that are increasingly attuned to the environmental impacts of packaging, the Eco Blend Pura rPET packaging products are ideal for safe, lightweight, and hygienic packaging of plantbased products. These features combine to extend shelf life and reduce the risk of food waste, while requiring 70% less energy to manufacture than virgin plastic production, yet still maintaining quality and performance. For more information, visit www.waddingtoneurope.com.
*(Source: 2018-APR-LCI-report.pdf - plasticsrecycling.org)
Notzarella is a grated mozzarella-style cheese that is perfect for topping off pizzas, pasta dishes or adding to salads. Also made with a blend of shea and coconut oil, Notzarella is free from dairy, soy, and gluten.
Chedda Cheats and Notzarella are crafted with care and attention to detail to ensure a delicious and authentic taste that cheese lovers will enjoy. Both products are a great choice for vegan diets or anyone looking to incorporate more plant-based foods into their diet.
“At Sons of Butchers, we have really enjoyed experimenting and innovating to create plantbased meat alternatives and a natural
A further key advantage of the Vada Pow range is that many other products cannot claim to be similarly 14-allergen free
Whether your shoppers are vegetarian, flexitarian or looking for an alternative source of protein, Thanks Plants has got everyone covered. The Thanks Plants team is passionate about plant-based, vegan cooking, and wanted to come up with a product that was wholesome and flavourful.
Thanks Plants’ range started with three types of sausages – Apple & Sage, Sundried Tomato & Herb and The Frankfurter – made from a simple mix of seitan flour (a high protein flour), cannellini beans, vegetables and spices. The range has now expanded to include Chipotle Salsa Sausages, NoMoooo Burger, Everyday Roast and the seasonal Festive Roast.
All products are handmade in a professional kitchen in Dublin by Aisling Cullen and her team.
Thanks Plants products are proudly stocked in over 300 Irish stores, including SuperValu and Tesco nationwide, independent stores such as Nourish, Fresh, Lotts & Co, Nolans of Clontarf, Ardkeen, Dublin Food Co-op and select Spar stores in Dublin. Check out www.thanksplants.co/stockists/ for more stockists. ■
Carbery Group, the West Cork-based international ingredients, flavours, and awardwinning cheese producer, has reported a positive financial performance for the year ended 31 December 2022. Overall, group turnover increased by 31% to just under €700.8m.
Meanwhile, on a constant currency basis, turnover increased by 27% year-on-year Group EBITDA (earnings before interest, tax, depreciation (net of grants), amortisation of goodwill and other intangibles and exceptional items) increased by 4% to €52.1m, compared to €50.1m in 2021. Calculated on a constant currency basis, EBITDA decreased by 4%.
Group EBITA (operating profit before interest, tax, amortisation of goodwill and other intangibles and exceptional items) increased to €32.8m, compared to €31.2m in 2021; reflecting a year-on-year increase of 5%. On a constant currency basis, EBITA decreased by 6%.
EBITDA and EBITA figures for 2022 were calculated after €10m was allocated to the Stability Fund for shareholders and €3m was paid out to supplier shareholders under the FutureProof sustainability bonus.
Milk volumes at the Carbery Ballineen plant decreased to 598m litres (-2% from 2021), all processed in West Cork.
“We are pleased to be able to report to our shareholders a successful year for Carbery,” said
CEO Jason Hawkins, who noted that record returns were “balanced with very high input costs for Carbery and [its] farmer shareholders”.
“What I judge to be more important is that we managed this situation to build for our future,” Hawkins said. “Introducing Futureproof, our sustainability bonus for our suppliers, supporting shareholders on fixed milk contracts, and setting aside €10m for our Sustainability Fund to support milk price challenges through 2023. These are forward-looking initiatives designed to ensure a stable future for our shareholders.”
Ornua, Ireland’s largest exporter of Irish dairy products, has published its operating and financial results for the 12 months ending 31 December 2022, with group turnover up 36.7% to a record €3.4 billion.
Group EBITDA and operating profit, pre the ‘Ornua Value Payment’, were €157.0 million and €127.2 million respectively, as Ornua “sought to balance high product prices, which were paid to its member co-operatives, while also maintaining and growing market share”.
As a co-operative whose purpose is to create value for its members and the 14,000 Irish farming families it represents, Ornua prioritised strong returns throughout the year, reflected in an Ornua Value Payment of €72.5 million which is made up of monthly and year-end cash bonuses and the premium paid on purchases from members. This is in addition to the strong product prices paid for over 387,000MT of premium Irish dairy product purchased in the year, valued at €2.3 billion.
Carbery Group has introduced “forwardlooking initiatives designed to ensure a stable future for shareholders”
Rising input costs and inflationary pressures are a top threat for 70% of Irish food businesses, according to new research published by Love Irish Food and PwC. The 2023 SME Food
Barometer reveals that despite the challenges, 95% of Irish food businesses are feeling optimistic about their growth prospects.
74% of respondents are of the view that economic growth will either improve or stay the same Of these respondents, 33% believe it will improve, up from 24% last year
The survey signals that Irish food SMEs believe that they have strengthened their business models with enhanced measures to control costs.
Other top challenges mentioned in the survey are greater economic volatility at 56%, down from 86% last year, and supply chain issues at 51%. Half also said that labour shortages are a key threat for future business growth.
Irish food companies are taking action to tackle the challenges head on. Achieving operational efficiencies (63%) is a number one area for investment in the year ahead, followed by launching new products and services (51%), building people skills (49%) together with building brand trust (49%). However, respondents are predicting very low levels of investment in cybersecurity
The Food Reformulation Task Force – a partnership between the Food Safety Authority of Ireland (FSAI) and Healthy Ireland – recently hosted a workshop in Cork on food reformulation for food manufacturers, retailers, and the foodservice sector
“The collaboration between the FSAI Reformulation Task Force and the food industry is fundamental in the reduction of saturated fat, sugar, and salt in commonly consumed processed food products in Ireland,” said Minister of State for Public Health, Wellbeing and National Drugs Strategy, Hildegarde Naughton.
Minister Naughton welcomed the progress made by the Task Force in the past year alongside stakeholders to deliver on the Food Reformulation Roadmap, under ‘Ireland’s Obesity Policy and Action Plan 2016-2025’.
The workshop will help “pave the way for Irish consumers to access better quality food,” Minister Naughton said. ■
Ornua owns the Kerrygold brand which celebrates 60 years and currently sells over 11 million packets of butter and cheese each week Nuala Collins, Food Reformulation Task Force lead; Fiona Ward, national policy advisor for Nutrition and Obesity, Healthy Ireland; Dr Pamela Byrne, CEO, FSAI; and Andrew Arbuthnott, international key account manager, Saltwell
The world of wine can be a confusing one for fans of the grape who are not as adept at distinguishing an aroma of citrus blossom from a burst of geranium or violet, as they might wish to be. Fortunately, Campo Viejo’s chief winemaker Ignacio (Nacho) López is adamant that a mastery of poetic wine descriptors is not needed to enjoy this most natural of beverages. Enjoyment, not elitism, is his firm philosophy
“I think that’s something we have been doing very much the wrong way as a wine industry and it can be intimidating,” Argentina-born López tells ShelfLife “Wine is the most natural drink except water so my advice is, there are no right or wrong answers. Of course, drink responsibly but scents and aromas are all very subjective.” Instead of being offput by a failure to detect any particular aroma, López emphasizes wine’s simplicity: “Wine is for you; you just have to drink it, enjoy it, share it. My advice is to practice. It’s always good to keep trying. If you started with one wine and don’t like it, keep trying, go to another one, you will find your own way, and you don’t need anybody to tell you that way; it’s a personal journey. For me, wine is very simple, and we have to be honest about that; it’s just grape juice fermented, it’s simple!”
While the process of enjoying wine might be simple however, the science that goes into producing great wines sustainably has become increasingly complex. As chief winemaker, it is López’s responsibility to combine sprawling data sets with traditional artisanal winemaking methods and his own personal wealth of knowledge to produce the best possible results at every price point. “The key is to have a certain sensibility; to be in the fields and vineyards to see what is happening there so you can predict how that grape will turn into wine.” While he concedes that the term ‘sensibility’ “can sound a little bit too romantic”, especially considering that Campo Viejo has one of the industry’s most powerful data-generating laboratories at its wineries, he is nevertheless clear that “what makes the difference between a great wine and a regular wine is just to have that sensibility to pick the grapes at the right moment and to take great care in the winery”.
Indeed, López likens his role to that of “a shepherd of a biological process” and the challenge is to keep his “human ego” from impacting the wine. “It’s never like a maths equation,” he continues, explaining that many
factors such as ageing can prove unpredictable. “To me that’s the most challenging but also the most beautiful thing about the process.”
That said, an important tool in aiding Campo Viejo with this process is its aforementioned extensive data generation. “Right now, we have reached a point that we have so many data, we are starting to work with artificial intelligence to help us read that,” says López. While Campo Viejo is determined to keep its winemaking as an artisanal process, he emphasizes that with more than 5,400 different blocks – each with its own grape analysis – “it’s impossible to just have a lot of technicians trying to understand that and you will have delayed the results so we are working to use all this data to [enhance] our artisanal process and to take the right decisions in the right moment”.
He explains more about the type of data Campo Viejo uses. The company actually has an app “with all 5,400 different blocks, geolocalized with all the quantities of vines that are in each one” which details factors such as altitude. The grapes are analysed within an index, which looks at sugar level, acidity and age; all the factors which show the grapes’
With a firm focus on blending traditional and progressive winemaking methods, Gillian Hamill sits down with Campo Viejo chief winemaker Ignacio López to learn more about the heritage, history and curiosity driving the Spanish wine pioneers forward
ripeness and this is repeated every week. “In our tanks, we have censors that are taking readings every 20 seconds, so we have a dynamic online view of fermentation,” he adds. This all adds up to a huge bank of data across every step in the process; “from pruning to picking to winemaking, fermentation, ageing and bottling”.
How then does López combine this huge bank of data with his own “sensibility”?
“That’s a great question because sometimes it’s one of the most difficult decisions,” he replies emphatically “You sometimes have a feeling that’s going against all the data and I just go for it, because sometimes data points you in a particular direction, but it’s a direction that was traced many years ago with different conditions and things have changed. Sometimes you just have to follow your instinct.”
Undoubtedly, conditions have changed in recent years as a result of climate change, with hotter summers leading to ever-earlier harvests. “For example, the last vintage was 15 days earlier [this year] than the previous one and if you look at the historical data, it’s probably one month earlier than it used to be 20 years ago,” says López. “It’s a big change. The latest hot summer was not an exception; we know we will have more of them in the future.”
“In fact, in the last year, we had the earliest harvest since records began in Rioja, so there is a change and it is happening right now We have to be smart enough to take actions in two directions, one is winemaking but the other one is to see what we can do to be part of the good change.” Sustainable practices are therefore a key focus for Campo Viejo, which is already carbon neutral certified. The company is working with many vineyards in an attempt to bring natural flora back into them once more, as well as monitoring which vineyards are most resistant to the current lack of water and ensuring a smarter and more responsible use of water “First, as a winemaker you check on the levels of acidity and alcohol that are changing, and you have to take different decisions on that,” explains López. “We are doing a lot of trials, inside and outside the winery, about pruning, and about picking points [for the] earliest vintages. We are analysing that data to see how it fits with our profile and what we need to do to be part of the solution and not the problem.”
Likewise, nurturing its terroir is one of Campo Viejo’s group guidelines and the company is working with regenerative agriculture to increase year-by-year its surface in organic production. In fact, last year in Rioja, the group introduced a zero herbicides policy for all its producers. “For us, sourcing for more than 10% of the whole Rioja, this was a [major development], and it
brought a lot of challenges, but we are 100% sure this is the right direction to go in and we will continue to do so.”
Indeed, on the subject of Rioja, López’s enthusiasm leaps out. “It’s one of the most amazing regions,” he says, “because you can produce pretty much wines for every wine lover, from refreshing whites to rosés, garnachas and tempranillos. Light, fresh and vibrant,” Rioja has it all, according to López, with an abundance of potential stemming from different altitudes, climates, an extreme difference in soils and sea influence. “You can have a wine for every occasion,” he continues. “It’s not a niche region; we can produce wines for many, many different styles and that’s what I love about Rioja.”
López’s innate enthusiasm for his role certainly doesn’t dampen at all when he proceeds to discuss his team. “We all learn from each other,” he tells ShelfLife “I strongly believe that you need to build your team with better people; better professionals than you because they will push you higher So, every one of the girls - because they are all girls in our team - they are better than me in many ways. We take every decision as a team although I fully assume responsibility when something is wrong. However, when something is really good, the benefit is for all of us. It’s very open that relationship; every decision that we put on the table; each person’s decision has the same weight in tastings.”
A willingness to learn from others from the ground up, appears to be a hallmark of López’s career to date, right from his schooldays when he was given a “lucky shot” in being assigned to do work experience at a winery, which was originally meant to be for just one month, but actually turned into
three. López quickly realized this was the job of his dreams. “You spend a lot of time on the vineyards, and in nature. I didn’t want to be in an office and that’s where my love of winemaking began, because it’s something almost like magic. You start with just fresh fruit and then it ferments, and you have something durable and beautiful. I still find it’s like living inside a dream.”
His first role was that of a cellar hand; in fact, he was the youngest in the winery
“When you are new and the youngest one, you do all the things that nobody wants to do because that’s like the law,” he laughs. After working as a cellar hand for five years and practicing at various wineries, he started as a winemaker assistant, then as a winemaker, and next a chief winemaker in two different wineries in Argentina, one located in Cafayate – an extreme highaltitude terroir in Argentina, about 2,000m above sea level, and one in San Juan. Next López moved to Spain three years ago, so he has been working for Pernod Ricard an impressive 18 years making wine. At the time of our interview, two weeks previously in Argentina, he had the good fortune to meet the man who he credits as the biggest influence in his career once again. Namely, Chero Gonzalez, one of the cellar masters of a winery in Cafayate, whom he says has “that sensibility; taking good care of the grapes and taking good care of the wine”.
Armed with his knowledge and sensibility, López is confident that Campo Viejo will continue to produce the best results yet.
“Every day for me, the best wine is the wine that we’re going to be making the next vintage,” he asserts. “What is really right now pushing me for the future is to produce grapes and wines in the most sustainable way I think that we have to get back to the origins. While we at Campo Viejo produce high volumes, we have a very strong idea of producing wine the old artisanal way and we are going for that. We are backing ourselves up on technology and investing in microbiology to see which the best yeasts are to work with. We are getting back to nature and we are getting back to our origins.” ■
manager Dante Ruiz-Gomez to learn its recipe for success
Being named NOffLA’s Alpha Zeta Leinster Off-Licence of the Year is an outstanding achievement. Maintaining that title for 10-years running, well, that’s exceptional.
Exceptional is something The Wine Centre in Co Kilkenny does well. Since it first opened its doors in 1965, The Wine Centre has earned a stellar reputation for its dedication to customer service and excellence in product selection.
ShelfLife recently caught up with the man behind the winning streak - manager, Dante Ruiz-Gomez, who was teeming with pride after another win: “It’s a massive achievement for us. We’re so proud of all the people who worked together for this to become a reality We’ve got an amazing team here and it’s an honour for us all.”
Acknowledging how rare it is to be lauded time and time again, Ruiz-Gomez says the team was in disbelief when they heard the news that they were victors once again.
“We were just over the moon. To receive this award once is a huge honour, but to win it ten years in a row? We’re incredibly proud.
“It’s a competitive landscape Leinster is packed with outstanding off-licences, and we’re competing with every one of them. This win really proves to us that we’re doing a great job.”
The Wine Centre is renowned for its extensive product range It hosts a vast collection of
new and old-world wines as well as more than 300 craft beers. Plus, its ‘Whiskey Wall’ carries more than 120 whiskeys, including a selection of rare bottles, all of which are available to purchase both online and in-store
It’s no surprise then, that the store is such a standout with NOffLA judges and customers alike. “People come here from different parts of the world. As well as admiring our selection of wines and whiskeys and beers, they also admire the building itself It greatly adds to the experience of shopping here. Everyone that walks through the doors can see that we run a unique store.”
Being a multi-award-winning store has other perks too. Thanks to its reputation in the industry, Ruiz-Gomez says there’s always people looking to join the team: “We’re very fortunate I know. A lot of people in the industry are struggling on this front, but we’ve
“We’re so proud of all the people who worked together for this to become a reality,” says store manager Dante RuizGomez of the team’s latest win
found The Wine Centre brand attracts a lot of interest. People are always dropping in CVs.
“Being recognised as the best-off licence in Leinster 10 times in a row has created this dynamic environment. Our staff want to work hard and be part of a great team. They want to keep winning. Continuing to maintain our high standards is very important to us.”
Ruiz-Gomez mans a small, but hard-working team of six – with two full-time and three part-time staff as well as one team member dedicated to the marketing side of the business.
For Ruiz-Gomez, promoting the business is a key aspect of the whole operation: “Today, if you are not on social media, you are not in the business. You can get lost if you don’t create an online community To gain new customers, you have to be able to market
The Wine Centre in Co. Kilkenny has been renowned for excellent customer service since it first opened its doors in 1965The Wine Centre’s ‘Whiskey Wall’ carries more than 120 whiskeys, including a selection of rare bottles
your products through Instagram, Facebook, Google Ads, and Google Analytics.”
When the pandemic hit, The Wine Centre was quick to set up its e-store, thewinecentre.ie, where it could sell its wares to customers all over the globe Today, e-commerce continues to be an important part of the business.
“Customer behaviour shifted during Covid19 people began buying more and more products online, and they continue to do so We’re so glad we set up the online store when we did. There’s a huge market out there, and it’s been a positive addition to the business. How are you going to tap into that huge market if you’re not promoting yourself online? Especially if you’re aiming to appeal to the younger generations. Then it’s just crucial.”
Next October marks 14 years since RuizGomez joined The Wine Centre team. Just as the business changed in that time, he notes that consumer demand has too. “Back then, we mainly sold wine Beer made up a small selection of what we sold in the shop Today we have more than 350 types of beer, mainly from the likes of Belgium, Germany, and Denmark.”
There’s a real taste for Irish whiskey now too: “Demand for Irish whiskey has taken a turn for the better and we offer a wide selection of incredible products. We ship to every part of the world, but we’re noticing that Americans are especially keen on it.
“Irish whiskey is up there with the best whiskey in the world. The more Ireland promotes it, the better We’re still a while away from outselling American and Scottish whiskey, but I think with more promotion it will keep gaining momentum and hopefully it will get there one day. In India, China and Japan, whiskey has really taken off These markets present real potential for Irish whiskey to make its mark.”
Today, Irish whiskey outsells all other spirits in The Wine Centre, but that wasn’t always the case Gin used to be the top seller “During the pandemic, we couldn’t keep enough gin on the shelves. We were selling 80 different types of gin. And because we were selling a lot of gin, that meant we were selling a lot of tonic. The market was huge.”
But trends change and Ruiz-Gomez is now seeing gin sales dip and sales of mezcal go through the roof: “Mezcal is having a moment. There’s a lot of buzz around it right now.”
Still, Ruiz-Gomez anticipates gin will see a healthy boost once the days get warmer: “Gin and tonic is so refreshing, consumers always tend to gravitate towards it on sunny days.”
Aperol spritz season is also fast approaching, which means customers will soon be reaching for the Aperol and prosecco “We see this every year,” says Ruiz-Gomez, “it’s a classic summer drink.”
It’s vital to Ruiz-Gomez that the team maintain the high standards they’ve set for themselves. “People trust us,” he adds. “We’ve been in this business since 1965. We have a strong clientele We know our customers well and have a good relationship with them. Fostering good relationships with customers and ensuring they have a positive shopping experience is crucial in this line of work.”
Ruiz-Gomez is rightfully proud of his team for providing personalised, specialist advice to customers: “We train our staff to deliver excellent customer service. Our staff have to have an in-depth knowledge of our products. We also like to ensure the shop looks its best so we make a solid first impression.
“I know that our shop floor looks great, our product selection is strong, and our staff are highly-capable - that to me is a recipe for success.”
Yakult, Ireland’s original fermented milk drink in the iconic little bottle, is making it easier than ever for consumers to look after their wellbeing, with the launch of Yakult Plus
Available now, Yakult Plus is a fermented milk drink with a fruity citrus flavour and new vibrant green branding. Each little bottle is bursting with 20 billion friendly bacteria, which are scientifically proven to reach the gut alive.
Yakult Plus is also rich in vitamin C (accounting for 30% of the EU reference intake) which supports the immune system and helps lower fatigue Plus, it contains fibre that can feed the bacteria in the gut.
The new option is also fat-free, gluten-free, and suitable for vegetarians, like the rest of the Yakult range, and contains 30 calories per bottle
Plus, it comes in a fridge-friendly eight-pack of 65ml bottles, standing out on shelf in its green recyclable cardboard carton.
Yakult is also moving its existing, best-selling varieties of Yakult Original and Yakult Light, from seven-packs of 65ml bottles, to eightpacks, with fully recyclable, shelf-ready cardboard packaging.
Supported by social and digital communication and influencer activation, the launch will also be driven by PR, broadcast, print, OOH, and shopper marketing in-store
An ideal new option has launched for adult consumers who are looking for an even more discreet way to enjoy nicotine
New Nordic Spirit Spearmint Regular Mini* offers a smaller pouch for a more discreet, convenient way to enjoy nicotine; consumers can experience the same great flavour, in a smaller pouch.
A slimmed down can for the smaller pouches, makes new Mini even easier for consumers to take with them on-the-go: less hassle, more choice.
The brand advises retailers to stock up now to discover the ‘Mini Way to Nicotine!’ *(18+. This product contains nicotine Nicotine is an addictive substance.)
Myprotein has appointed Brandshapers Ltd as its exclusive partner to launch its products into Irish bricks and mortar stores. Brandshapers will first launch Myprotein products into SuperValu stores nationwide and plans to roll out to the rest of the market soon.
Myprotein’s core product range includes sports nutrition staples such as protein bars, high protein foods, snack alternatives, powders, and preworkout blends. This brings consumers the highest quality nutrition to fuel their ambitions at an accessible price point.
The partnership celebrates Brandshapers’ commitment to recognising and representing important consumer needs within the sports nutrition category in the Irish retail market.
As part of the partnership, Brandshapers will also launch Myprotein’s specialist supplement brand, Myvitamins into the Irish retail market. This seeks to make health and wellness simple for less, utilising raw and highquality ingredients backed by science. Its in-house nutritionists and industry experts provide consumers with innovative formats to meet a range of consumption occasions, from ready-to-drink shots, vitamins gummies, capsules, and tablets.
For more information, visit www.myprotein.ie and www.myvitamins.ie For supplier queries, contact Brandshapers Ltd at info@brandshapers.ie or telephone 053 917 9007.
Sun safety is just as essential in Ireland as when your customers are abroad. The sun emits damaging UV rays year-round, even on cloudy days As up to 80% of the sun’s harmful UV rays can penetrate the skin, it’s important that skin is always protected from UVA/UVB rays Healthcare professionals recommend using sunscreen every day, even in cloudy Irish weather yet when the sun is shining, 17% of school children** and 28% of adults*** do not use sun cream in Ireland.
Fortunately, Nivea Sun, Ireland’s number one sun care brand*, offers essential sun protection for the whole family:
• Nivea Sun Kids Protect & Care Coloured Roll-on SPF 50+, RRP: €9.99
This roll-on with highly effective UVA/UVB protection has a fast-absorbing, non-sticky formula and is extra water-resistant.
• Nivea Sun Protect & Moisture Sun Lotion SPF 30 / SPF 50+, RRP: €16.99
Highly effective UVA/UVB filters deliver immediate protection; suitable for all skin types.
• Nivea Sun Kids Trigger Spray SPF 30 / SPF 50+, RRP: €21.59
This fun spray application is a simple and quick way to apply lotion to children’s skin; it provides immediate high UVA/UVB protection and is extra water resistant.
• Nivea Sun Protect & Moisture Pocket Size Sun Lotion SPF 30, RRP: €6.99
With highly effective immediate UVA/UVB protection, this pocket-size product makes on-the-go top ups easy.
For more information, visit www.nivea.ie ■
*(Source: Nielson 52 w/e 27 Dec 2020)
**(Source: www.irishtimes.com/news/health/some-17-of-schoolchildren-never-use-sunscreen-1.4280722)
***(Source: www.thejournal.ie/poll-sunscreen-ireland-5108700-May2020/)
