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here’s real value in walking the floor of an industry expo, especially for those tasked with procurement in the aged care and retirement living sector. While online sourcing has made it easier to compare suppliers and request samples, expos offer something digital channels cannot. They provide the chance to see, feel, and taste what’s emerging in real time. They give procurement managers a front-row seat to changing consumer preferences and innovations that can enhance both operational efficiency and resident satisfaction.
For buyers working within aged care facilities, expos such as Fine Food NZ are a fast track to what’s gaining traction across the food, beverage, hospitality, and equipment sectors. From sustainability-led packaging changes and automation tools to reformulated products and dietary solutions, these events highlight the small details that matter when making procurement decisions for care environments. Just as important, they offer space to ask direct questions, build supplier relationships, and spot trends and innovations.
One such trend gaining attention is the resurgence of tea. With rising coffee prices
placing pressure on budgets, many operators are now turning to tea as a versatile, cost-effective, and wellness-aligned beverage alternative. For care homes looking to offer comforting, functional, or culturally relevant offerings, premium teas are a category worth investigating.
The aged care industry is increasingly influenced by broader foodservice and hospitality trends. Residents and their families are expecting more, and procurement managers who stay informed through industry expos, informative b2b platforms such as AgedPlus, and supplier engagement are better positioned to meet that demand.
Ultimately, good procurement is proactive, not reactive. Those who invest time in seeing what’s out there are the ones who find smarter solutions, better products, and are able to offer better value to residents.
Tania Walters, Publisher tania@reviewmags.com
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With over 30 years with Dilmah, Scott knows a thing or two about tea and about the Foodservice channel.
At Anuga 2025, a new wave of sugarfree beverages will take centre stage, offering a forward-thinking response to the growing demand for healthier, cleaner drinks.
Tea time is an experience enjoyed by all residents in village living and gated communities. It's a time to come together, connect with others and enjoy relaxation.
When Tamarin Howse created The Better Tea Co., she didn’t set out to start a tea company - she was simply trying to get through the day.
Globally, tea now commands a third of the $150B hot beverage market, and its growth continues to outpace coffee.
A hub for industry leaders in hospitality, foodservice and food retail, Fine Food New Zealand will showcase the latest products and innovation across various sectors.
38 Cognitive Connections
Adults in New Zealand who have ever been diagnosed with a mental health disorder face a significantly increased risk of developing dementia later in life, according to new research.
42 Supporting Essential Staff
Nusch Herman, from the University of Auckland’s Centre for CoCreated Ageing Research, said that internalised ageism was something that everyone will encounter.
Older care staff across the UK have pleaded for help, with many industry leaders arguing that there is inadequate support and protection for a considerable portion of the workforce.
44 Caring Or Cost Cutting?
New funding will give older people greater access to aged residential care and longer care outside of hospitals, Associate Health Minister Casey Costello announced today.
University of Auckland doctoral scholarship recipient Yuan Gao has put robotic and virtual human technologies to the test, to see if they improve brain health in older people with mild cognitive impairment.
Annecto Incorporated has announced it will cease all aged care and disability services in July 2025 through a letter to customers.
After more than 70 years of dedicated support service across Victoria, New South Wales, Queensland and the Australian Capital Territory, Annecto Incorporated (Annecto)
will be ceasing all aged care and disability services in July 2025. This difficult decision follows careful deliberation and extensive stakeholder consultation, which considered the service model shifts in the aged care and disability sectors and the financial challenges facing the organisation.
Read more online
Highlighting the work of Palliative Care in the community has provided hope for future pipeline projects in Australia. National Palliative Care Week in May provided an opportunity to celebrate the achievements of the sector and look to the work of the future. The contribution of the paediatric palliative care community is particularly noteworthy in light of the progress made over the last five years. In 2023, after three years of extensive research and consultation, Palliative Care Australia proudly unveiled Australia’s first ‘Paediatric Palliative Care National Action Plan.’ Read more online
Bupa has hit a milestone, having planted 102,000 native trees in all corners of New Zealand, with more planting projects in the pipeline.
Apowerful partnership between Bupa New Zealand and Trees That Count (TTC) has reached the significant milestone of planting more than 102,000 native trees across the country, making it only the sixth
company in New Zealand to do so.
The work, undertaken over three years, has helped restore Aotearoa’s natural environment and support community wellbeing across the country, and there is more to come this year.
The first planting day took place on World Environment Day, 5 June, at the Greening Taupō Day. Read more online
New funding from the NSW Government's Return to Work Pathways to assist women in regional areas to become qualified carers.
RSL LifeCare is proud to announce it has been awarded AUD 170,000 in funding under the NSW Government’s Return to Work Pathways Program to deliver a transformative new initiative that supports women in regional NSW to become qualified carers for veterans and seniors.
Read more online
Cochlear has launched the Cochlear Nucleus Nexa System, the world’s first and only smart cochlear implant system.
New Zealandborn Stu Sayers, President of Asia
Pacific and Latin America at Cochlear, explained that the Cochlear Nucleus Nexa System has completely reimagined the internal components of the hearing device. Read more online
New Zealanders will soon be able to receive 12-month prescriptions for their medicines, delivering savings to patients on long-term medications.
In a significant shift aimed at enhancing healthcare efficiency and reducing patient costs, the New Zealand Government announced in today's Budget 2025 that, starting from the first quarter of 2026, prescribers will be permitted to issue 12-month prescriptions for medications, provided it is clinically appropriate and safe to do so. This change is expected to benefit patients on stable, long-term medications such as those for asthma, diabetes, and high blood pressure. Read more online
The Aged Care Act will be delayed until November 1st in order to allow more time for preparation, according to the Federal Government.
Following careful consideration, the Government will recommend to the Governor-General, Her Excellency the Honourable Sam Mostyn AC, that she proclaim the commencement of the new Aged Care Act to be
1 November 2025. This will allow more time for aged care providers to prepare their clients, support their workers and get their systems ready for the changes. It will also give us more time to finalise key operational and digital processes, and for Parliament to consider supporting legislation that will enable the new Act to operate effectively. Read more online
Nine environmental and community projects throughout the country have been announced as finalists in the Retirement Villages Association (RVA) Sustainability Awards.
The projects range from national programmes to individual village sustainability initiatives in Auckland, Hawke’s Bay, Rotorua, Tauranga, Clyde, Kaiapoi, and Nelson.
The projects include the first aged care homes constructed to a globally-recognised 6-Star Green rating, a project to upcycle and refurbish used bikes for children, schemes to reduce carbon emissions and transition from fossil fuels, reducing waste and increasing recycling, creating flourishing vegetable gardens and a community orchard. Read more online
At Anuga 2025, a new wave of sugar-free beverages will take centre stage, offering a forward-thinking response to the growing demand for healthier, cleaner drinks.
esigned with wellness and lifestyle trends in mind, the latest collection from a leading Turkish beverage manufacturer introduces a suite of ready-to-drink products that combine flavour, function and convenience without added sugar.
The range is built around three distinctive concepts. The first draws inspiration from classic teas and botanicals, transforming them into refreshing tea mocktails. Flavours such as strawberry matcha, lavender earl grey, and bubble gum butterfly pea offer a creative, sensory take on tea-based drinks, balancing tradition with playful, modern profiles.
The second group of beverages focuses on sparkling, sugar-free refreshment. Flavours like blood orange mango, blueberry mint, peach aloe vera, and passion mojito bring bright, bold character to the carbonated category, delivering complexity and enjoyment without compromising on clean-label expectations. Completing the line-up is a series of functional drinks developed to support daily wellbeing. Each recipe is infused with natural active ingredients that target
specific health concerns. From a sleep blend featuring magnesium, yuzu, lychee and rose, to an immune support drink fortified with vitamin C, zinc, curcumin, ginger and passion fruit, the formulations aim to provide practical benefits alongside appealing flavour.
All beverages are low in calories, veganfriendly, free from preservatives and artificial sweeteners, and packaged in recyclable 250ml sleek cans. With ambient storage and export-ready design, the products are suited to a wide range of retail and hospitality settings.
In addition to showcasing these new lines, the company will be offering private label opportunities for partners looking to customise formulations or develop exclusive sugar-free beverage ranges. With an established presence across Europe and the Middle East, they are focused on building strategic partnerships with retailers, distributors and wellness brands seeking innovative additions to their portfolio.
Anuga 2025 visitors can explore the full collection, experience live sampling, and discuss trade and development opportunities directly at the company’s stand from 7 to 11 October in Cologne.
Tea time is an experience enjoyed by all residents in village living and gated communities. It's a time to come together, connect with others and enjoy relaxation.
orning, noon or night, there is always a time of day that residents will be searching for the perfect cup of tea. This is an opportunity for providers to create a comforting environment for residents, whilst serving a high-quality cup of tea that residents will love. Personalisation is one of the most important elements of making residents feel at ease. Tea is the perfect beverage option to cater to every
resident’s needs, and with countless options available, there is something for everyone.
For some, comfort can be found in traditional varieties like English Breakfast and Earl Grey, while others enjoy exploring a range of new and innovative products like herbal, fruit and wellness options.
Tea can be an excellent remedy for guests with digestive complications; it is a natural conversation starter, and the perfect excuse to catch up with friends or see family.
When Tamarin Howse created The Better Tea Co., she didn’t set out to start a tea company - she was simply trying to get through the day.
truggling with anxiety, she turned to tea as a daily anchor. It offered stillness in a life that felt overwhelming, and it soon became a way to connect with others, one cup at a time. What started as a personal ritual is now a growing wellness tea brand. The Better Tea Co. is proudly partnering with cafés and restaurants for the very first time.
Known for its purposeled blends crafted to support mental wellbeing, the brand brings something new to the tea menusomething thoughtful, beautiful, and grounded in real purpose.
Blooming tea balls are one of The Better Tea Co.’s most popular products right now. Delicately hand-sewn from real flowers and
herbs, each one unfurls slowly in hot water, captivating customers and creating a talking point at the table. It’s an experience that naturally leads to conversation, often about the things that matter most.
“There’s something incredibly special about watching a flower open while opening up to a friend,” said Howse.
“That’s what this tea is about. Creating little moments of beauty and connection in our day.”
Since becoming a mum, Tamarin’s appreciation for those connections has only deepened. “Having a baby reminded me how fragile and important mental health is. The support of friends and family can carry you through, and those conversations often start with something as simple as sitting down for tea.”
and how it’s packaged, expectations are changing. People want teas that not only taste good but also feel good to purchase. The Better Tea Co. uses organic ingredients and homecompostable packaging. Even its blooming teas are free from microplastics, thanks to a clever design that doesn’t rely on teabags or infusers. It’s a small detail that makes a big difference.
The Better Tea Co. is built on that principle. Its teas are carefully blended with ingredients chosen to support calm, focus, and emotional balance. Functional, beautiful, and designed with care, they speak to a growing number of healthconscious customers looking for alternatives to coffee, lower caffeine options, or wellness teas they can trust.
As tea drinkers become more conscious about what they consume
Innovation is central to the brand. Its newest product, a golden chrysanthemum tea with natural, edible glitter, brings joy and lightness to the tea experience. It’s unlike anything else in the category. The visual experience draws people in, sparks conversation, and, as some café owners have already discovered, is even a fun way to keep children engaged at the table. For hospitality venues looking to stand out, The Better Tea Co. offers more than a great cup; it offers a story, a moment, and a chance to connect. Whether it’s served as a calming finish to a meal or offered as a conversation-starting alternative to traditional coffee or wine, this is tea that leaves an impression.
With over 30 years with Dilmah, Scott knows a thing or two about tea and about the Foodservice channel.
NIGEL SCOTTR
Manager, Dilmah NZ
ccording to Scott, there is a desire from hospitality operators to provide customers with an elevated offering that is not available in the everyday marketplace. Which is why Dilmah has crafted a range exclusively designed for HoReCa operators and packaged them in a way that is aesthetically
pleasing as well as functionally suitable for different Foodservice uses.
For operators that value fresh, highquality products, with a conscience, Dilmah provides exactly this. And to coin the famous phrase from late founder, Merril J Fernando, Scott suggests you “Do try it!” Scott believed it was fair to say that many
hospitality businesses wanted a product that was not readily available in everyday markets. He has challenged outlets to look at Dilmah as a brand, especially its products exclusively designed for HoReCa operators and packaged in such a way that makes them aesthetically different from the brand’s everyday teas. “I would like to
Exceptional Biodegradable Sachets
Standard Enveloped Range WITH DILMAH’S VERSATILE TEA RANGE
Luxury Loose Leaf 16 New Teas & Infusions
suggest that you would want to serve your guests with fresh, highquality products. Dilmah is exactly this, do try it,” he said.
Scott added that it is vital for businesses to introduce wellcurated tea offerings to benefit the customer experience, moving away from the typical tea bag in a cup and a pot of warm water.
“We need to introduce some theatre through high-quality, wellbrewed teas (loose leaf or bags), good quality pouring tea pots and tea accessories such as timers, menus, and sensory jars. Tea is not for takeaway but to be savoured with friends.”
Scott said that
I would like to suggest that you would want to serve your guests with fresh, high-quality products. Dilmah is exactly this, do try it.
businesses should look to have at least 10 different tea varieties available for their guests, making sure they cover black and green teas along with herbal and fruit infusions. He suggested that teas should be promoted commercially for the strongest returns
Globally, tea now commands a third of the $150B hot beverage market, and its growth continues to outpace coffee.
n New Zealand, we’re seeing the same shift: discerning diners, wellness-minded guests, and brunch crowds are looking beyond espresso. They’re seeking natural ingredients, low-caffeine or crash-free options, and flavour-led experiences. Operators are realising that tea offers higher margins, lower fuss, and greater variety than coffee ever could.
Harney & Sons has been quietly preparing for this moment for decades. With over 300 blends, the luxury tea brand aligns perfectly with current global trends: premium, hand-picked leaves, innovative flavours, and wellness-forward infusions.
Want to offer organic Japanese sencha with lunch service? A rare Chinese oolong for the evening
for operators.
There has been a steady move by Dilmah to more sustainable packaging formats wherever possible. Scott said this has been balanced with making certain the tea remains as fresh as when it was first packed.
Dilmah will showcase
its entire range, including the new Dilmah Luxury Loose Leaf Teas, at the upcoming Fine Food New Zealand expo. Dilhan Fernando, Dilmah CEO and Chairman from Sri Lanka, will also be on the stand to share his vast knowledge of all things tea.
crowd? Caffeine-free herbal or fruit tisane blends with dessert? Harney’s delivers on quality, consistency, and experience, with beautiful packaging and a fullservice program to match.
Tea is no longer a sideshow with café culture maturing and high tea back in fashion. It’s a differentiator. The question is: does your tea menu reflect that?
If you’re ready to elevate your beverage offering, get in touch with curated selections, in-person staff training, tea menus, and a hospitality-first approach that makes great tea simple to serve.
Call Findlay on 021 813 355 or email info@harneyteas. co.nz.
A hub for industry leaders in hospitality, foodservice and food retail, Fine Food New Zealand will showcase the latest products and innovation across various sectors.
Held at Auckland’s ASB Showgrounds from 29th June to Tuesday 1st July, Fine Food New Zealand’s overall mission has been to push the food and beverage sector forward. Visitors can explore industry-leading developments through exhibitors, as well as join industry conversations featuring renowned speakers from across the industry, promoting education, awareness and business upskilling and development.
Group Director of XPO, Rebecca Stewart, said Fine
Food New Zealand was a way to stay ahead of the curve.
“There will be new products, innovations, best practices and operating efficiencies all showcasing their latest and greatest. There is no better environment to do business than face-to-face, with everyone you need to meet all in one place, at the same time,” said Stewart.
In addition to its diverse range of exhibitors, Fine Food New Zealand 2025 will also showcase industry achievements. A prime example of this is the NZ Chefs Championships, which will see chefs from around the country compete for the coveted title of NZ Chef of the Year. The Caputo Cup will also be held during this year’s expo, where the best pizza makers will be challenged to produce award-winning creations.
For the foodservice and hospitality industries, Fine Food New Zealand 2025 demonstrates the best in market and many ways to elevate business operations.
The Good Oil Marketing and Brand Manager, Andy O’Malley-Mora, said that Fine Foods brings together so many people within the industry, whether it's chefs, buyers, distributors or producers. He said it is a rare chance to talk directly with all areas of the industry, hear what they need and show how the Good Oil’s products fit into real-world kitchens and production lines.
“For a business like ours that works across retail, foodservice and manufacturing, it’s always an important event on the calendar and well
worth making the trip,” said O’Malley-Mora.
He said the growing interest from across the industry in ingredients that offer both consistent supply and traceability could be something to watch at this year’s show. He said, especially for oil, many customers care about the fact it's produced in New Zealand.
Kelli-Jo Walker from The Wild Fermentary said the show would be a great way to take the brand and product range to a wider market and new buyers.
“We are always keen to grow our family of retailers and hope to move some of our drinks and bulk kraut and kimchi into hospitality,” she said.
The Wild Fermentary hoped to meet buyers and industry influencers who are interested in supporting local businesses at Fine Foods New Zealand 2025. The brand will showcase its newly launched Cola Kefir Soda.
“With gut health currently one of the most influential forces in food and beverage, and cola flavour being the most popular soda flavour in the world, we’re hoping our new Cola Kefir is well-positioned to leverage these opportunities.”
Fountain Drinks has taken its bar game to the next level with its new Bag-in-Box Beer and Cocktails, simply add bubbles and pour.
Whether it’s a crisp IPA, smooth lager, or a classic Espresso Martini, this smart system infuses each drink with the perfect amount of CO₂ or nitrogen as it’s dispensed.
No kegs, no waste, no fuss. The eco-friendly Bag-in-Box packs sit neatly away and can be stored at room temp, with zero loss of freshness. It’s the ultimate low-cost, high-quality solution for busy bars. Stop by the Fine Food Show to see it in action!
The future of beverage dispensing is here. No kegs. No bottles. No waste. Yes to profits. Yes to perfect pours. Serve cocktails, craft beers, or soft drinks with speed, precision, and consistency.
• Ambient storage with long shelf life
• On-demand carbonation (CO2 or Nitrogen)
• No more flat mixers or half-used bottles
• Lower cost per serve – from just 44 cents
• Fully recyclable packaging
• Minimal bar footprint
• One compact system. Every drink. Every time.
Fine Food New Zealand 2025 is an opportunity to explore all the up-and-coming trends in foodservice, all in one place.
Andy Becker of Zeagold Nutrition said the expo would allow the brand to showcase its products' benefits to the foodservice industry and engage with key industry buyers and operators. Two major trends
Becker suspected would be a constant throughout this year’s show were cost and efficiency. Specific to Zeagold Nutrition, he said housing options, such as cage-free, had been key drivers for egg products. Becker added that there would be a wide range of innovations at this year’s show as well.
“We will be showcasing our scrambled egg mix, liquid egg yolk and other ready-to-use liquid egg products. The scrambled egg is an innovative
blend that delivers a quick, premade and portion-controlled scrambled egg dish,” he said.
Zeagold has specialised in liquid eggs, which are indistinguishable from fresh eggs in nutritional value and flavour.
“All Zeagold shell
eggs are produced under MPI audited risk management programmes,” said Becker.
Liquid eggs have the longest possible shelf life on frozen and chilled products, and reduce waste, better manage control and save time in the kitchen.
International exhibitors at this year’s Fine Foods New Zealand will bring differentflavours, trends and innovations to the floor.
Kellie Marshall-Milton, from Trade Tasmania, said it was an opportunity to share world-class export quality food and beverages, especially Tasmania's natural environment and sustainable priorities.
“Our commitment to sustainability is evident in Tasmania’s 100 percent renewable energy status, which underpins our production practices. This dedication to environmental stewardship ensures the high-quality and purity of our food and beverages,” Marshall-Milton said.
She added that Tasmania’s environment, combined with rigorous controls, has created optimum conditions for producing premium spirits and ciders, creamy gourmet ice cream and highquality ready-to-eat meals, all of which will be on show.
Trade Tasmania will showcase local manufacturers 7K Distillery, Adams Distillery, Island Coast Spirits, Spreyton Fresh, Strive Food and Van Diemen’s Land Creamery, offering a true taste of Tasmania.
Other international exhibitors have ventured from Malaysia, Thailand and India, among others.
Staying up to date with both local and international products is a great benefit for suppliers and operators. The “Taste of the World” exhibit will highlight growing markets offshore and allow businesses to form valuable connections.
Spend $150 on Maggi or Buitoni products from a participating distributor for your chance to win weekly and monthly prizes.
Goodfood Group will showcase a variety of its portfolio at Fine Food New Zealand 2025, from chilled lines such as speciality cheese through to ambient antipasti products, as well as products influenced by innovation and specifically designed for the foodservice market.
“We are excited to be sharing a new brand to the New Zealand market, La Rose Noire, globally renowned for high-quality, hand-made pastries, tart shells and finished desserts. Visit the La Rose Noire stand to experience the range for yourself,” said Goodfood Group Head of Sales and Marketing, Danique Faber.
Goodfood Group will also exhibit its Telegraph Hill Professional range, a brand born in the Hawke’s Bay and centred around the taste of New Zealand Olive Oil. Faber said Telegraph Hill Professional has been designed with chefs, for chefs.
She added that events like Fine Food New Zealand are a great way to connect with customers in one space and share the company’s range of innovation with current and new customers.
“Customers have the opportunity to have their
questions answered and trial the products, and we hope to provide some inspiration too. It’s a tough environment out there at the moment, and Fine Foods provides a great opportunity to step away from the daily grind, connect and be inspired.”
In the coming years, Faber said driving efficiency and reducing waste in the kitchen, for both food and packaging, would be key trends to watch. She added that it has been encouraging to see the growth of local foods and flavours as well.
For some exhibitors, Fine Food New Zealand 2025 is more than just an event, it is a live marketplace of ideas, connections and innovation.
Debora Gui, from Monin, said Fine Food New Zealand was a stage to educate, elevate and inspire, and it is where trends are born, tastes are tested, and the foodservice community converges.
Recognising the growing demand for guilt-free indulgence will be a key theme of Monin’s showcase, especially in a world where health-conscious choices have become increasingly prevalent.
Monin will also showcase some trending flavours and applications, for example, nitro coffee flavoured by some of Monin’s most unique flavours like Popcorn and Crème Brulee, and Redbull Infusion, which is trending overseas and some New Zealand on-trend flavours like Yuzu puree and Green Tea Matcha.
“Reflecting on the Monin 2025 flavour trend report, we expect to see the ongoing trend of low sugar and sugar-free, low-calorie, low alcohol, functional
Email: rebecca@wildchef.co.nz
ingredients and how these trends are transforming HoReCa menus,” said Gui.
She added that Monin looked forward to seeing New Zealand innovators marrying the Asia-Pacific’s culinary vibrancy with Kiwi produce for truly globallocal mashups. Gui said in-person conversations build credibility, rapport, and trust far more efficiently than emails or cold calls, which is why trade events like this are essential for the industry.
“Some of the most valuable connections happen by chance, and we love it when we discover unexpected collaborations and fresh leads through those connections.”
For 23 years Kiwi, family owned business, Venerdi, have led the way in specialty dietary baking, revolutionising specialty dietary breads with incredible taste and texture.
We pride ourselves on crafting innovative products that cover a range of dietary needs at a high quality to ensure that you can feel proud to put them on your menu.
Ranging from breads, buns and pizza bases to english muffins, sliders and bagels, we have something to cover your specialty dietary bread needs. 100% gluten, dairy and soy free, but you wouldn’t know it and that’s the point.
Contact ania@venerdi.co.nz for any food service enquiries or visit www.venerdifoodservice.co.nz
CookTech has introduced a new way for restaurants and cafés to optimise their kitchen management at an affordable cost.
The CookTech Menumaster Rental service will cater to all businesses' needs, from looking after maintenance services to delivery and removal.
Affordability has been a main driver for businesses to consider rental services, especially for establishments with uncertain equipment needs or for managing peak seasons. This is a “pure rental” not a finance scheme or rent to to own.
Alan Swafford, Director of CookTech, said the purpose of this service was to allow the use of Menumaster Microwaves and Express Ovens in hospitality premises without the outlay of purchasing the unit outright.
He added that Menumaster Ovens are particularly efficient in energy sustainability, and Express Chef models have largely been the top pick for many hospitality operators.
“The Express
range, which also has convection and forced air (impinger), heat has increased the range of products that businesses can heat and the quality of the finished product,” said Swafford.
CookTech Menumaster rental agreements offer a range of different time frames for businesses, allowing chefs optimal flexibility in the best-suited service for them. The range will be on show at Fine Foods New Zealand 2025.
Gusstop Kitchen was founded by Gus Obeid, inspired by childhood memories of his mother and aunts spending time together preparing delicious Middle Eastern food bursting with flavour. Shakshuka was always Gus’s favourite. Now Gusstop Kitchen make it easy for restaurants and cafés to share delicious, authentic Shakshuka with customers in minutes from order to table.
Scan QR Code for cooking & serving instructions
Try Gusstop Kitchen Shakshuka at Fine Foods.
Contact gus@thegusstop.com.
Here at Baker Boys, our slice variants and portion precut formats have been carefully crafted to meet the ever-evolving needs, trends, and challenges within New Zealand’s broad foodservice market.
Introducing our latest innovation - Baker Boys 70-piece bite-size slice range. Designed exclusively for foodservice, this unique bite-size slice range offers the perfect portion-controlled sweet treat for your residents to enjoy. Available in four classic flavours, supporting a memorable experience everytime.
Make sure you stop by our stand to try them for yourself and see what they’re all about!
jarrod.bolton@bakerboys.co.nz or 022 170 7731 www.bakerboys.co.nz
Eliminating plastic, a whole lid SKU and the risk of hot liquid spill burns, all at the same time, is a game changer for any institution or organisation. The Good Cup™ is recyclable with paper and cardboard and home compostable. Dispensing medications has proven to have serious risk when using containers with lids. The small 4oz version of The Good Cup™ has proven to be a foolproof solution to this problem, with a large area on the top for clear messaging.
Food Co is now serving
You’ve discovered us in the freezer aisle. You’ve tasted our Burritos at home. Now, Cartel Food Co is stepping into foodservice. This year, we’re excited to showcase our new foodservice format range of Burritos and Quesadillas at the Fine Food Show, crafted with the same bold flavours and premium ingredients our retail customers love. At Cartel Food Co, we believe frozen food should never compromise on taste. Our Burritos and Quesadillas are made with quality ingredients allowing us to create bold authentic flavours. Our products hit the sweet spot between convenience and quality. We’re looking for new foodservice partners who care about taste and quality as much as we do.
To become a stockist contact: Louise Sheehan Mobile: 021 150 7389 or email: orders@cartelfood.com
Nutritious Foods Ltd offers a comprehensive range of premium kumara products. The range includes wholemeal kumara white powder, purple powder, kumara fibre, instant kumara mash, frozen kumara mash, and snack chips in a wide range of flavour varieties, frozen fries and wedges.
Nutritious Foods Ltd remains committed to providing top-quality kumara solutions for the New Zealand market.
For further information, contact Nutritious Foods Ltd enquiry@nutritiousfoods.co.nz or call +64 09-304 0253.
It’s simple. Great food starts with strong local connections. McCain has been supporting Kiwi communities for over 40 years, from the farmers who grow top-quality potatoes to the cafés, restaurants, and takeaway spots that serve them.
McCain fries start with the best-quality potatoes. Here in New Zealand, they’re grown by a group of over 12 local farmers who understand how to get the most from the land. From there, each fry is cut to the right length, with the right potato solids for a higher yield, and that signature golden colour and crisp texture.
But great fries don’t grow in isolation. Strong communities make great food possible, which is why we give back wherever we can.
Whether it’s raising money to help refill freezers and keep families fed during cyclone recovery or partnering with local charities and initiatives, we’re committed to supporting the people who support us.
Sustainability matters too. Because you can’t grow great produce without looking after the land. That’s why we’ve introduced a fourpart Sustainability Strategy, helping local businesses to keep serving up delicious food for years to come.
With McCain Foodservice Solutions, businesses can be confident they’re getting quality products, from one local to another.
DISCO V ER OUR LOC A L RA N GE
mccainfoodservice.co.nz/grownlocallovedlocal
Nusch Herman, from the University of Auckland’s Centre for Co-Created Ageing Research, said that internalised ageism was something that everyone will encounter.
Nusch Herman
University of Auckland Centre for Co-Created Againg Research
study in the United States revealed that people with positive attitudes to ageing live on average 7.5 years longer than people with a negative attitude.
“The research also found that people with a positive attitude to ageing recover more quickly from illness,” said Herman.
She added that examining attitudes to ageing and weeding out ageist assumptions will improve the culture surrounding older people, supporting their wellbeing and eventually self down.
“The American writer and activist, Ashton Applewhite, says ‘ageism is prejudice against our future selves’. We all age, so it’s worth challenging our negative assumptions about that process,” Herman said.
She is organising a panel discussion on ageism at the Centre for Co-Created Ageing Research at the University’s Newmarket Campus on 25 June.
Centre co-director Dr Joanna Hikaka will chair the panel, featuring psychiatrist and author Dr Chris Perkins, AUT Associate Professor and co-director of the Centre for Ageing Well, Rich Wright, Kylie Te Arihi and Trent Brown from the Office of the Health and Disability Commissioner, and age-friendly advocate Dr Judy Blakey.
Ageism involves having negative thoughts, feelings or behaviours towards people based on their age, said Herman.
“It can affect people at any age it’s not just older people. It’s when people are categorised and divided, based on their age, in ways that cause disadvantage and injustice.”
She added that young people can face similar discrimination to older people, such as being devalued on the basis of their age and potentially finding it more difficult to participate in paid work.
Ageist stereotypes of older people are common in advertising and the media, where they are often portrayed as senile, incompetent, nosy, sad and lonely, or complaining and illtempered.
Searching synonyms for ageing quickly uncovers negative associations with being senile, long in the tooth, past it, decrepit, over the hill, and doddery, said Herman.
“Ageism depicts older people as a problem for society, and it’s often seen as the last ‘socially acceptable’ form of discrimination.”
“It’s important to counter ageist stereotypes, because they’re not based in reality.”
On average, life expectancy has almost doubled over the past 100 years, which is one of humankind’s greatest achievements and should be celebrated instead of feared, she said.
“We need to be really cautious about seeing ageing as failing. If you’re physically showing signs of ageing, that’s natural, yet corporations are making a lot of money from pills, potions and plastic surgery.”
University of Auckland doctoral scholarship recipient Yuan Gao has put robotic and virtual human technologies to the test, to see if they improve brain health in older people with mild cognitive impairment.
Yuan Gaon University of Auckland Doctoral Scholarship Recipient
ith support from the University’s Centre for CoCreated Ageing Research and the Department of Psychological Medicine, Gao has just launched the first phase of her research.
The study will focus on people aged over 65 chatting with Pepper the robot and a virtual human, while engaging in activities such as physical exercises, cognitive games, and watching a video about mild cognitive impairment.
The technologies can also be used to remind people to take medication, or help them connect socially by suggesting local community events to attend or by phoning
friends and family for them.
Gao wanted to see if older people feel more motivated with Pepper demonstrating exercises or with a robotic seal called Paro on their lap, responding to their touch by wriggling and making sounds.
She will use the participants’ feedback to reprogram the technologies to better meet their needs.
The second phase of her research will involve putting technologies in older people’s homes for a week, getting their feedback, and using that to improve the tools.
In the final phase, three groups will be randomly assigned a robot or virtual human for three months, while a control
I’m interested in seeing whether these technologies can improve people’s cognitive health, quality of life and loneliness. Older adults deserve a say in the tools designed for them. This study is one small step towards that.
group will have no technological helper.
Gao’s research has been considered unique because it will test technologies for older people over an extended timeframe, as well as in its user-centric approach.
“I’m interested in seeing whether these technologies can improve people’s cognitive health, quality of life and loneliness. Older adults deserve a say in the tools designed for them. This study is one small step towards that,” said Gao.
The 25-year-old’s personal experiences sparked her interest in developing technologies that could help older people keep their memories sharp.
“My great-grandmother was diagnosed with dementia when I was 10 and I saw the progression of her condition. She didn’t receive enough support and at the end, she couldn’t live independently.”
Gao added that it would be greatly beneficial to develop technologies that help people stay mentally sharp, physically active and socially engaged, allowing them to age well and live independently and to their fullest.
She hoped her research would help older people to better understand and manage mild cognitive impairment, which involves having more memory or thinking problems than usual for one’s age. It affects up to 20 percent of people over the age of 65 and may be an early stage of more serious memory problems, such as dementia.
Adults in New Zealand who have ever been diagnosed with a mental health disorder face a significantly increased risk of developing dementia later in life, according to new research.
he findings highlighted an urgent need for investment in the struggling mental health sector, according to the Public Health Communication Centre.
In the centre’s latest briefing, Dr Etuini Ma’u and co-authors from the Department of Psychological Medicine at the University of Auckland reported that common mental health conditions such as depression and anxiety substantially increase a person’s risk of developing dementia later in life.
Using data from the New Zealand Health Survey, the researchers followed adults who had reported a diagnosis of depression, anxiety, or bipolar disorder to assess their future risk of dementia. Anxiety was linked to a 30 percent higher risk of dementia, while depression increased the risk by 40 percent.
Bipolar disorder was associated with nearly a threefold increase, and psychological distress more than doubled dementia risk, while severe distress nearly tripled it. People who rated their health as “poor” had three times the dementia risk of those who rated it “excellent”.
“Mental health and wellbeing are shaped by childhood experiences, and life stressors are amplified by poverty and social disadvantage. A life-course approach to mental health is essential,” said Dr Ma’u.
“That means supporting children, whānau and communities, not just treating illness when it reaches crisis point.”
Between 2016 and 2023, the number of New Zealanders reporting moderate to severe anxiety or depression symptoms rose by more than 50 percent. A similar increase was seen in psychological distress. Alarmingly, the number of people
reporting they couldn’t get the mental health support they needed also rose by 50 percent.
“We urgently need coordinated, longterm action,” added Dr Ma’u.
“Mental health is a foundation for brain health. Ignoring it now means paying a much higher price later.”
Dementia rates in New Zealand are projected to double within 25 years, soaring from an estimated 83,000 cases today to 167,000 by 2050.
Last year, the Public Health Communication Centre released data outlining how the dementia population in New Zealand will triple for Māori and Pacific peoples due to their younger age structure in the next 20 years.
Research showed the risk of dementia in Māori and Pacific peoples was 45 percent to 80 percent higher compared to Pākeha in both young and late onset dementia due to the higher rates of risk factors in these ethnic groups.
The 2024 Lancet Commission on dementia prevention, intervention, and care has identified 14 risk factors that, if completely eliminated, could prevent 45 percent of all dementias worldwide.
These risk factors can be broadly categorised into two groups. Firstly, factors that result in damage to the brain: diabetes, high cholesterol, hypertension, smoking, obesity, air pollution, head injury, physical inactivity, high alcohol use, and untreated depression. Secondly, factors that reduce cognitive reserve, the brain’s ability to tolerate damage, include low education, uncorrected hearing or vision loss, and social isolation. The potential for dementia prevention has been demonstrated to be higher in NZ, and even higher again in Māori and Pacific peoples compared to Europeans, due to the higher rates of risk factors compared to those used by the Lancet Commission.
Older care staff across the UK have pleaded for help, with many industry leaders arguing that there is inadequate support and protection for a considerable portion of the workforce.
uring Carers Week 2025, Age UK called on the UK Government to provide more support for unpaid carers and highlighted the concerning position of the 2.1 million unpaid older carers (aged over 65) who shoulder an enormous amount of responsibility, often without the support they need.
This year’s theme, ‘Caring About Equality’, highlighted the inequalities unpaid carers face and what is needed to create a fairer society for them. Inequalities create negative impacts on carers’ lives, including putting them at increased risk of financial hardship, social isolation, and poor mental and physical health.
Recent analysis by Age UK showed that older carers are more likely than older
non-carers to be struggling financially, and that 27 percent of carers aged over 65 said they were just about managing or finding it difficult to manage financially (compared to 21 percent of non-carers aged over 65).
Polling by Age UK also revealed the impact caring can have on an older person. More than 900,000 older carers said they had felt tired because of the care or support they provided.
“Although my 94-year-old old mum, who has dementia, lives in her own bungalow with carers four times a day, I am responsible for all her finances, shopping, organising house and garden maintenance, etc. I also have an 86-year-old old husband with heart failure, so I am basically running two households,” said one carer.
“Running between two homes and all that
entails, along with the emotional stress, has begun to take its toll in the last few years, and I find I worry more about things which affect my sleep and get extremely tired, both physically and mentally.”
The 900,000 older carers also said they had felt anxious because of the care or support they provided.
“Looking after elderly parents who live with us. Lots of worry and stress feel like I don’t have a life,” said another carer.
More than 500,000 older carers said the care or support they provided had also made them feel overwhelmed.
“I’m an unpaid registered Carer to two people, both with mental health needs and complex illnesses. I deal with four hospitals, none of which talk to one another. I wear many ‘ hats’. Nurse, paralegal, admin, cook, travel arranger, Mental health support worker, Mum, wife, and I provide 24-hour care for my husband,” said a concerned carer.
“I cannot enjoy any form of social life except on a very limited basis, as I don’t like leaving my husband alone. He is frail and vulnerable, and this has had a devastating effect on my mental health. I have no family to help and no friends or neighbours either. The burden of care is overwhelming, and I have been diagnosed with carer ‘burnout’.”
The latest Carers Week report suggested there are 11.9 million people of all ages currently providing unpaid care to family members and friends who are ill, disabled, or elderly. The impact of caring can also be significant, affecting many aspects of life, from work and finances to health and relationships. 2.1 million carers are aged 65 plus, of whom 420,000 are 80 and above.
The cost of the support that unpaid carers of all ages provide is significant. In 2024, research from the Centre for Care and Carers UK found the economic value of the cost of support provided by unpaid carers of any age amounted to GBP 184 billion a year.
“Being a carer is demanding at any age, let alone when you are an older person. By this stage in your life you are quite likely to have developed some long-term health conditions or disabilities of your own and to have less energy compared to when you were younger. In these circumstances, if you are caring the risk of burning out, or of your own health breaking down, is really
Running between two homes and all that entails, along with the emotional stress, has begun to take its toll in the last few years, and I find I worry more about things which affect my sleep and get extremely tired, both physically and mentally.
quite pronounced,” said Caroline Abrahams, Charity Director of Age UK.
“Older carers care because they love the person they are caring for and want to do the best they possibly can for them. They deserve our admiration as a result, but warm words aren’t enough; as a society, we need to give them more help. Too many older carers have no one else to turn to and no prospect of a break.”
Abrahams added that providing more support for carers of all ages, including older carers, should be a national priority. She said Age UK will certainly be saying that to Baroness Casey as the work of her Commission into the future of social care gets seriously underway.
“It’s not only the morally right thing to do, it’s in all our interests too. Unpaid carers, including those in later life, are the foundations on which our entire social care system is built, and we put them under intolerable, unrelenting pressure at our peril.”
Abrahams said, as this Carer’s Week emphasised, too many unpaid carers of all ages are being treated unequally because they are unable to enjoy the basics most take for granted, such as opportunities for recreation, rest and leisure.
“Really, this is the least that older carers deserve, and we will be pressing the Government to deliver it.”
New funding will give older people greater access to aged residential care and longer care outside of hospitals, Associate Health Minister Casey Costello announced today.
Associate Health Minister
e want to ensure older New Zealanders can get the treatment and care they need in the best possible place. They should not be in the hospital simply because they are frail and there are limited options for their care,”
Minister Costello said.
“This investment of NZD 24 million over four years will help people who don’t need
continued hospital treatment, to move to other care places in the community, including aged residential care.”
This timely care transfer initiative was developed with the aged care sector in 2023, but had time-limited funding that ends next month.
“This investment means current delays in discharging older people from the hospital will be reduced and hospital beds will be freed up for those requiring treatment,” Costello said.
“It will benefit anyone needing to access hospital and specialist services.
“The new funding will enable better rehabilitation and recovery in the community – for example, providing support for older people with exceptional needs, such as bariatric care, and the extra care required for new residents with complex needs.”
Costello said she has seen firsthand how Aged Care residences can provide this level of recuperative care. They are currently funded to provide these ‘hospital’ rooms, and this extra funding will support access to this care and for the transfer process to occur safely and faster.
“We are working on large-scale and long-term improvements to the aged care system, but this initiative delivers some immediate support and helps us achieve national health targets.”
However, some industry leaders did not see eye to eye with Minister Costello’s announcement.
Aged Care Association chief executive Tracey Martin said there was no money in the Budget for older New Zealanders, so the Government has resorted to announcing the continuation of existing funds as a win.
The continuation of the current NZD 6 million funding for another four years is an insult to the tens of thousands of older New Zealanders who need, and will need in future, aged care in this country.
Martin said it was likely that more money has been spent on expensive reports over the last decade; reports that highlight again and again how underfunded the aged care sector is, and how unprepared our society is to provide the care that at least a quarter of all New Zealanders over the age of 85 will need.
“And let’s be clear, the Government doesn’t
fund residential aged care providers, the key relationship is between the government and the individual New Zealander. It is the senior who is assessed as needing care, it is the senior who is asset and income tested, it is the senior who is recommended by a government agency to enter residential care for safety and clinical care needs.”
Martin said this was who the Government was thumbing their nose at, the person who needs care, not Aged Care Association members, who provide the care.
“Our members are working as hard and efficiently as they can to keep their doors open and care for our elders,” she said.
“If the Government can’t acknowledge that positive and sustainable change can only happen if we are included, then we are all in trouble. The NZD 6 million fund might still be there to help seniors transfer from the hospital, but it is increasingly likely that there will be nowhere for them to transfer to.”
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