Restaurant & Café Magazine | October 2021

October 2021 Vol 14 Issue 10

BETTER ENERGY NOOTROPIC DRINK

$10.95

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editor’snote

No time for cutting corners Tania Walters Publisher tania@reviewmags.com

RICELY – RICE FRUITS SMOOTHIE DRINKS

New Zealanders can be very proud of all the businesses that quickly pivoted for lockdown and all those following the correct guidelines for their customers and staff's health and safety.

However, there is a small minority of cafes not following the rules. It's hard to but cafe staff and managers not wearing masks, waltzing in and out of their premises, talking to customers who are also not wearing masks.

It will take everyone being on the same page to get out of the Delta outbreak.

A pretty consistent response from the front of house staff, when asked about why they're not wearing a mask, is "I'm not wearing a f****** mask all day".

On the one hand, I get it, no one wants to be doing this, but we must get through this outbreak.

Those choosing to do it their own way and not follow guidelines, SOUL REFRESH

Ricely is a vegan rice smoothie. It is 100% glutenfree. More creamy than a milkshake and very fruity.

Ingredient: water, 20% fruits, 8% rice, askorbinacid, salt.

Storage life: 1 year without cooling.

4 flavours: mango-mandarin, cherry-raspberry, ananas-bergamot, quince-mandarin.

2B HEMP GIN

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FINE FOOD

For chocoholics and anyone else who can‘t get enough chocolate: Cacao Kiss turns coffee and hot drinks into a tantalisingly sweet experience.

Chunks of chocolate brittle with a delicate hint of caramel and vanilla give any kind of coffee an irresistible flavour of chocolate.

Can be freshly ground onto cappuccino, a flat white, a hot chocolate or desserts. High visual appeal.

READ ONLINE

www.restaurantandcafe.co.nz

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tania@reviewmags.com

FINE FOOD

New Dr. Karg’s Wholegrain Crispbread Chickpea “Falafel” is inspired by the cuisines of the Levant region as well as the current chickpea trend. With black and white sesame and a colourful palette of spices, this creation will take you away to a world of delights straight from 1001 Nights.

Extra virgin olive oil rounds out the flavour and provides the typical airy bite. The Variety of the Year 2022 is vegan and a natural, plant-based source of protein.

Note: only available in Germany.

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WINNER

4 KOHA Card 6 News 8 Beef & Lamb 11 Meet The Chef DRIP COFFEE HOT BEVERAGES 14 Column

WINNER WHOLEGRAIN CRISPBREAD CHICKPEA “FALAFEL”

October 2021 A high quality gin made from organic wheat. By introducing the fruits of the multi-fruit drink 2B HAPPY (including apricot, pomegranate, lemon balm, ginger and real hemp powder) into the distillation process, 2B HEMP GIN convinces with the balanced and mild aroma of these fruits and the typical hemp note.

MY COFFEE SPICE CACAO KISS

Soul Refresh by Chiefs®, the lifestyle drink in Rise, Move, Glow and Calm varieties is a fruity refreshing drink with selected plant extracts and valuable vitamins and minerals. These four daily drinks ensure sufficient hydration. The calorie-free, noncarbonated drinks are available in Pineapple & Ginger, Strawberry & Aloe Vera, Apple & Mint and Mango & Guarana.

DRINKS

WINNER

remembered. Your customers will thank you for looking after the community and their whanau.

While we are on the subject of protecting staff and customers, a gear change is needed to step up cleaning protocols. Your pre-covid cleaning regime is no longer relevant. Gone are the days when you used a rag to wipe down tables; there is a range of products and solutions out there; check them out. It is in your best interests to keep your cleaning regime visible to customers, and they want to feel safe. No one wants their staff self-isolating for two weeks.

Hopefully, more support will be on its way as Government listen to the voices of hospitality.

DRINKS

contents

WINNER

because they are fed up, prolong the agony for all of us.

On the one hand, yes, it's tough owning a business and trying to run it in the middle of a pandemic. But, and here's the big BUT, you do run a business, you have staff that are relying on you, so unless you want to close up shop until a lower alert level, put your big pants on (or mask) and get with the programme so the community can get back to some sense of normal. You are not exempt; you matter, and your participation matters.

Customers equally worry about other customers not wearing a mask. So to help get the message across, we have designed some free posters to download from our website that you can use in your window.

What you do now, the actions WINNER you take, how you look after your customers, this will be

16 Beverage Feature 18 Beverage Craft 28 Beverage Profile 30 Grape to Glass 32 Guest Post

Ground coffee from Costa Rica: Best beans, shade grown, handpicked, harvested and roasted in Costa Rica, simple brewing process, no equipment required.

El Gusto Gourmet Drip Coffee delivers a convenient and portable coffee experience with exceptional fragrance, aroma and flavour from the finest specialty-grade beans of amazing Costa Rica.

44 34 Beverage Hot 40 Meet the Roaster 42 Deep Cleaning 46 Equipment 48 ANUGA 2021

RESTAURANT & CAFÉ SUPPORTS WINNER

100% OWNED Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Senior Editorial Associate: Sophie Procter, sophie@reviewmags.com Editorial Associate: Shania Taylor, shania@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com

ISSN 2422-9601 (Print) ISSN 2744-5968 (Online) RESTAURANT & CAFÉ: Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1050 PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Email: edit@reviewmags.com This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2021

kohaadvertorial

TH E GIFT OF GREAT KIWI HOSPITALITY

In Te Reo Māori, the meaning of Koha includes, gift, offering, and contribution. And that’s exactly what Kiwi businesses need right now, the gift of the New Zealand community’s ongoing support.

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n partnership with GiftStation, New Zealand’s number one gift card provider, Hospitality New Zealand is excited to launch the new look, new feel KOHA Card.

The Hospitality KOHA card takes the guesswork out of choosing a gift, letting the recipient choose what they want from a favourite business or venue. What better time to launch than during the lead up to the holiday season, where this year, Kiwis will be looking at how they can spend money at their favourite businesses.

As a venue, accepting the KOHA Card gives you the opportunity to access new customers and boost pre- and post-holiday sales through another payment option.

It also secures your position on the upcoming KOHA Card website where customers will be directed to use their KOHA Cards to

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support local businesses throughout Aotearoa.

What better gift to promote right now than the gift of unique New Zealand experiences? Kiwi consumers want to support their favourite local brands, the KOHA Card gives them the opportunity to support not just one business, but many around the country.

Part of the meaning of Koha is its reciprocal nature, a Koha doesn’t just go one way. An important aspect of the KOHA Card experience is being part of a circular system of giving that helps not only the immediate hospitality sector, but also has a ripple effect through almost every industry within Aotearoa. And Hospitality NZ couldn’t have launched it alone.

“The hospitality industry is full of outstanding, creative people and we have received exceptional

support for the hospitality KOHA card initiative,” noted Sandi Reily, Marketing, Events and Communications Manager at Hospitality NZ. “We want to particularly acknowledge Coca-Cola as our launch partner.”

The Hospitality KOHA gift card can be used to create memorable moments and experiences like staycations and special events. They also make the perfect corporate gift, a no-hassle present for your team that gives them the gift of continuing the KOHA throughout businesses around the country.

The KOHA Card is purchased on GiftStation’s website and is delivered via text to any New Zealand mobile number. This is securely stored in a Centrapay digital wallet. KOHA Cards can then be spent on a range

of products and experiences at supported venues and businesses through most EFTPOS terminals.

It’s that easy!

HOW MUCH DOES IT COST TO PARTICIPATE? • There is no cost to your business to register - KOHA Card is FREE to set up.

• No ongoing charges for having KOHA ready on your terminals. Just a flat fee of $0.25c per transaction will apply.

• There is no fixed term contract, you can cancel at any time.

• In support of the sector Hospitality, New Zealand is giving every hospitality business in Aotearoa a free listing on the KOHA CARD website for the next 18 months from1 November 2021

HOW TO SIGN UP? Registration is quick and simple, you can get started today! There are two parts to signing up for KOHA Card:

• Sign up with Centrapay - connect with Centrapay to get your EFTPOS terminals ready to accept KOHA Card purchases: app. centrapay.com/business • Become a KOHA vendor and add your venue/s - sign up on the KOHA Card website as a vendor and add your venue to the website listings: kohacard.co.nz/ registration

Once your EFTPOS terminals are ready your listing will be approved and go live on the website!

Allow Kiwis to give the gift of your business these holidays, and let’s spread that KOHA throughout the country.

Sign up today!

October 2021

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news Hospitality is Vital for a Healthy Society

Applications Are Open!

Beef + Lamb New Zealand are now taking applications from chefs around the country who have their eye on the coveted role of being one of the next Beef + Lamb Ambassadors. This will be the 26th year of Beef + Lamb Ambassador Chefs and with the ongoing COVID-19 crisis hitting the hospitality industry hard, Beef + Lamb NZ want to encourage chefs to look to the future and give them something to aspire to. Read more online

Milestone for Fonterra’s Foodservice Business Fonterra’s foodservice business, Anchor Food Professionals (AFP) has reached a milestone to become a $3 billion annual revenue business. Fonterra CEO Miles Hurrell said the success is down to the co-op’s strong connection to customers who value its sustainably produced, high-quality and nutritious milk and innovative products. Read more online

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A new international survey has shown the importance of hospitality to society’s mental health and wellbeing. “This research points to the importance of reopening hospitality safely as soon as possible, to help facilitate social reconnection and communities to get back on their feet.” Read more online

Domino’s Digs Deep

Domino’s Pizza Enterprises Ltd (DPE) has announced it would plant 3,000 trees with environmental company Treedom. The 3,000 Domino’s trees, which will be planted across Africa, Asia, and South America, represent each store in DPE’s global network, following the historic opening of the 3,000th store in Dresden, Germany. Read more online

McDonald’s Beefs Up Environmentally Friendly Farming

Bringing together burger fans and science, fast food giant McDonald’s and AgResearch have joined forces on a regenerative farming trial. The two organisations have a shared interest in positively influencing the sustainability of pasture-based beef production and are working together on a two-year project that aims to improve soil health and environmental performance. Read more online

news

beef&lamb

ARE YOU THE NEXT AMBASSADOR CHEF?

Beef + Lamb New Zealand are now taking applications from chefs around the country who have their eye on the coveted role of being one of the next Beef + Lamb Ambassadors.

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his will be the 26th year of Beef + Lamb Ambassador Chefs and with the ongoing COVID-19 crisis hitting the hospitality industry hard, Beef + Lamb NZ want to encourage chefs to look to the future and give them something to aspire to.

Just as our farmers grow the best beef and lamb in the world, so too our chefs know exactly how to showcase it on their menus to the highest standard.

After 26 years of acknowledging some of the best chefs in the industry it is important now more than ever to showcase what Kiwi chefs are doing and give them the opportunity to elevate their careers.

To be eligible to apply, chefs must submit both a beef and a lamb main course dish. With some restaurants still closed due

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to COVID-19 restrictions the dishes don’t have to necessarily be on your menu at the moment.

They can be something from a past menu, or something new

created at home during lockdown.

Beef + Lamb NZ are looking for dishes which are visually stunning, hero the beef or lamb, and have a combination of taste

and texture that will tantalise the taste buds! Your application and dishes need to be submitted before 10 December 2021.

HOW WOULD YOU PREFER TO GET 24g OF PROTEIN? Protein Powerhouse!

OR 6 tablespoons of peanut butter 564 calories

OR 4 HArD-BOILED EGGS 312 CALORIES

PUT SOME PORK ON YOUR FORK TODAY! Content Courtesy of the National Pork Board, Des Moines, Iowa

meetthechef

Abhijit Dey

Head Chef, The Sugar Club Sky City Born and brought up in Kolkata, India, Abhijit Dey, Head Chef at The Sugar Club at Sky City, started working in restaurants at the age of 18 while he was still studying hospitality and culinary arts.

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t was a successful chef from his hometown, Gaggan Anand, famed for his contemporary South East Asian/Indian cuisine who inspired Dey into a career as a chef.

“From the beginning, I wanted to prove to myself that I could learn the trade, which meant studying for University during the morning and working all night in a restaurant six days a week,” said Dey.

“Moving to New Zealand gave a new dimension to my cooking as I have been exposed to ingredients and products that inspire me in a different way.”

Currently closed due to COVID restrictions in Auckland, The Sugar Club sits majestically 53 floors above Auckland City and is the jewel in the crown at the top of the Sky Tower. With a Chef›s menu that champions seasonality, combining the best in local sustainably sourced produce with the boldest flavours from around the world.

A typical day at The Sugar Club starts with mise en place for Dey, before focusing on creating new dishes and executing them before service begins.

“We change the menu quite a few times in a month so trying out those dishes is the main challenge for me before it goes onto the menu.

“My food is inspired by New Zealand seasonal produce and the hard working farmers behind it. Mostly my style of food is plant-based, and organic with progressive Asian influences.”

For Dey, it’s The Sugar Club’s collaborative atmosphere that is the most rewarding.

“Everyone can share their ideas to create something new,

and most of the time we end up creating something amazing that our clientele loves.”

Dey would like to work on a project where most of the produce comes from the region near Piha, creating a whole menu based on that is something he has been working on for the past few years. The young chef would also like to open his own restaurant which will be highly focused on plant-based cuisine and a low carbon footprint.

The pandemic has been challenging for the entire hospitality industry and Dey admits it has been hard to get enough skilled workers. For anyone who is just starting their hospitality career, Dey advised being patient and hungry for knowledge.

“Always try to be humble, but still vocal about what you feel, your passion. The only real key to being successful is to strive to always do your very best.”

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October 2021

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column

EYE APPEAL IS BUY APPEAL - Quick Tips and Insights to Improve Your Photography As a Food and Hospitality photographer based in Auckland, the restaurant & cafe sector mean a lot to me, and I know how important it is to have mouth-watering imagery to show off your brand and tell your story.

By GARRETT KIERNAN, Commercial Food & Hospitality Photographer www.garrettkiernanphotography.co.nz

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he visual appeal of food is undeniable, and quality photography is what can make you stand out from your competitors. It is one of the key reasons why customers choose a certain drink or food and think of your restaurant every time they feel hungry or thirsty.

Picture this for a moment? A simple behind the scenes video clip, beautiful photographs of your new menu or images capturing the incredible ambiance and interior of your business. It’s a no brainer, engaging content that’s on brand does require a certain investment, but the results are worth every bit of your money and effort.

So, if you are at the point where you have decided you need quality photography to promote your business, it’s probably time to consider hiring a professional photographer for their guidance, expertise, and experience. Their knowledge will be invaluable when it comes to understanding how you can use the content you’ve purchased to the fullest.

For those businesses that are restricted by budget or just not ready or sold on the idea of getting a professional photographer on site, the good news is, there is still plenty you can

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do yourself to instantly improve your own photography that will bolster your marketing efforts and generate a buzz around your offerings and services. Below is a super useful do it yourself guide I’ve put together to get you started with the basics of food and beverage photography.

HOW TO GUIDE 101

The following tips will give you a quick introduction on how to start creating beautifully natural looking photographs with minimal camera equipment and experience.

STEP 1.

LIGHTING SET UP: I recommend using natural light. Find a place near a window, or even outside in a courtyard that is well lit without being in direct sunlight. For consistency and look of your photography always shoot in the same place at the same time of the day and quality of light, use a sheet of white card to bounce light back into your subject to lighten shadows, and use a 5in1diffuser (available from your photography store) to diffuse and soften harsh direct light.

STEP 2.

BASIC CAMERA EQUIPMENT: You will get the best results from a digital DSLR camera and tripod. I would avoid using a mobile phone, they lack quality and they are nowhere near as versatile as the photographs you will get from a digital DSLR camera.

STEP 3.

SIMPLE CAMERA SETTINGS: If you’re a

beginner use the auto setting for image consistency when you are familiar with your camera that’s the time to start experimenting with the manual camera settings for creative effects.

STEP 4.

STYLING: Collect a few reference images off Pinterest and create a mood board, it’s always good to have inspiration to refer to, use the freshest ingredients and remember less is more, think about scale. Consider whether you want to include props or use ingredients as garnish to tell your story and try placing components of the shot in groups.

STEP 5.

COMPOSITION AND PERSPECTIVE: Positioning off your camera should either be low at 10-40 degree from the table or overhead for a flat lay look. Your subject will determine which angle you decide. Apply the rule of thirds when placing and framing up your subject (look this up on google for a description of what this means).

Additional Tips: From your local library source out a book on food photography and styling, it will be super useful. Find a free or trial version photography editing program to add the finishing touches to your images.

I really hope that you have found this quick reference guide useful. Remember it takes practice and perseverance to become a great food photographer and you have just taken a massive step. Congratulations!

advertorial

DRINK. SHINE. REPEAT. Shine+ has launched a new 330ml range of better energy drinks to help people think, feel, and do better.

“N

ootropics is a fast-growing category and The Shine+ 330ml range provides a fantastic opportunity for retailers to engage shoppers who are looking for a healthy, better energy boost, not offered by traditional energy drinks,” explained Shine+ CEO and Cofounder, Steve Chapman.

The messaging on the front panel of all of the bottles highlight the key benefits of nootropics, which are ‘thinking, feeling and doing better’.

“Most importantly we’re starting to call out the category ownership of being a nootropic

drink – it’s a better energy. It’s for people who are looking for a mental pick me up but they want it healthy, they want it natural, they want it low sugar. We sit beautifully between the traditional energy drink category and the better for you space with really no competitors.”

The Shine+ 330ml range is available now in New Zealand in four flavours, Blueberry Lemonade, Peach Passionfruit and Watermelon Mint, and Orange Mango, plus two flavours of 100ml shots.

Ginger Lemon & Mixed Berry.For sales enquiries contact sales@realfoods.co.nz

October 2021

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beveragefeature

Beverages Maintain Buoyancy Through COVID-19 The COVID-19 pandemic has done many things to markets worldwide, but the beverage industry is perhaps a good barometer for other categories to watch.

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nterestingly, most beverage suppliers are optimistic in the face of the impact of the pandemic, like based on New Zealanders’ increased appetite for locally-produced, locally-sourced and New Zealand-made products since March 2020.

A key driver to the sector’s growth comes from consumers reacting to supply chain disruptions mid-pandemic. Consumers voted with their wallets. They looked not at just what was missing from the shelves but what they could do to support Kiwi suppliers.

Consumers would much rather buy local

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and have that craft quality. Though already a conscious trend over the last few years, the pandemic has brought it to the forefront of consumer buying patterns. Particularly with consumer spending being driven more towards products that make them feel better.

While a trend for some years, health and wellbeing products have picked up the pace with the advent of COVID-19.

The pandemic has encouraged brands to reformulate and newcomers to look to superfood ingredients to bolster the health and wellbeing aspects of their products.

Consumer demand for zero or low alcohol and functional beverages has increased over the past two years. Using hemp, CBD and terpenes, among other ingredients, beverage manufacturers are answering that demand.

The long-running trend towards drinking less but better quality in many mature markets has seen the emergence of craft beverages gain strength. Premiumisation in the spirits category continues to grow at a fast rate. The growth of craft has also helped to fuel the demand for spirits generally.

And then there’s Gin. The gin revolution continues to expand its reach and draw new consumers to the category. This year tonic is having its mini-revolution too, with new and exciting flavour developments.

Though flavour innovations are helping to entice new demographics into spirits, millennials’ demand for low and no alcohol is also a dynamic area of growth in established

markets. Here in New Zealand, we have seen the rise of craft in beers and spirits, nonalcoholic and functional drinks.

Pubs and taverns have been severely disadvantaged in lockdowns, with social distancing requirements sending most operators into a rethink of their operations.

D2C, subscription or club memberships for wine, beer and craft spirits are growing, and this disruptor is garnering brands more sales in their niche categories.

Water looks next to join this D2C model.

Major players are also picking up artisanal brands as their experimentation with flavours shows real promise.

beveragecraft

Fizzy Drinks Are Not Just for Kids Carbonated Soft Drinks and Energy Drinks categories are responsible for nearly $6 in every $10 of beverage growth and No-Sugar options are growing twice as fast as their sugary counterparts across both categories.

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izzy drinks are growing up, reflecting the current trends around health and wellness, innovative flavour combination and premiumisation.

We know we’re going to be heading into a period where consumer wallets are likely to be more stretched, however, consumers love to spend on small indulgences at these times, and the right beverage on the menu can be the treat they’re looking for.

The Art of Premiumisation Driven by the desire to create elevated experiences whenever

S.Pellegrino Essenza is a great example of premiusation within the flavoured water category.

Sparkling mineral water with a subtle, creative blend of Mediterranean fruit flavours crafted in a stunningly designed slim, recyclable 330ml can.

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Shine+ shows how better-for-you functionality can be brought to the energy drink space. Shine+ nootropics are better because it’s energy for the mind first, a better kind of energy.

they can, consumers are willing to pay more for products that offer something that is, or is perceived to be, more premium.

A great example is FeverTree tonic up 42.5 percent with more than $1 million in sales growth in the past year, it a brand that has recognised the c=savvy consumer’s demand for something better.

Functional Benefits Speaking of better, the betterfor-you category has greatly increased, spurred by demand caused by the global pandemic.

According to IRI’s recent

Health & Wellness Survey, nearly one in five Kiwis make food and drink choices because of specific health benefits such as including ingredients with properties known to improve gut health, increase metabolism or support physical and emotional wellbeing.

Cold Beverages is a dynamic category representing a plethora of innovation and trends in action. There are no doubt further opportunities for premiumisation and indulgence as Kiwis seek more exciting tastes and options to elevate occasions at home and out and about.

beveragecraft

BRING THE GIN REVOLUTION TO YOUR MENU

New Zealand consumers are following global trends with the move to premiumisation, and a move away from quantity to quality. Kiwi’s palates are evolving, they are demanding unique, premium local spirits, and the industry is delivering. The gin revolution continues to expand its reach, drawing new consumers to the category through the use of high quality ingredients and innovative flavour combinations. Perfect for the warmer months, check out some of our picks for your venue’s Gin Menu.

JUNO EXTRA FINE GIN

DELIGHTFUL DRY GIN

Two-time winner of the NZ Gin Guide Tasters’ Pick of Classic Gins, and multiaward winner both locally and internationally, Juno’s signature Extra Fine Gin 700ml is a standout! Fresh bright citrus supports a strong juniper backbone, all finishing with a clean peppery heat. The innovative team at Juno work with local horticulturalists to grow the botanicals, with a zero-waste distillery in Taranaki.

Kiwi Spirit’s Delightful Dry Gin is an elegant spirit bursting with aromatic delights and homegrown botanicals picked fresh from the grounds of its unique distillery.

Vibrant lavender and zesty lemons are distilled to create a beautifully balanced Delightful Dry Gin. Perfect for the classic G & T or Martini, with delicate floral hints and gentle citrus tones that create a fragrant and delicious taste experience.

BLUSH GIN

GREENSTONE GIN

If there is Summer in a Glass, its Blush Gin! With a delicious range that will tickle your Tastebuds! Zesty Citrus, our latest edition. Beautiful Rhubarb and of course the lip smacking Boysenberry. Crafted from real fruit by people that care.

Greenstone Gin is a harmonious blend of tradition and new ideas.

Native New Zealand botanicals Totara and Kahikatea twice distilled with the purest water on earth.

Kiwi Spirit gather native Totara and Kahikatea berries to create a smooth old-time gin with the purity of New Zealand’s crystal clear spring water and untouched forests, the result is a clean earthy botanical gin like no other. Greenstone Gin, a taste of New Zealand.

CLEMENGOLD GIN

The sweet and sun-ripened essence of ClemenGold, South Africa’s leading mandarin, now treats gin aficionados to a classic Cape Dry style gin with subtle hints of citrus. Eight botanicals – with sundried ClemenGold peels taking the flavour lead – are used when distilling this superb gin in the heart of Cape Town. ClemenGold and orange peel, cinnamon, ground almond, juniper berries, angelica and orris root, and coriander are macerated and vapour-infused. Excellent in a refreshing gin and tonic; the number one choice for any number of classic gin cocktails, or try serving it on ice with a twist of orange, or a cinnamon stick.

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TITILLATING TONICS

Just like its infamous collaborator, tonic has also gone through a revolution of late, with unique flavour experiences and premium ingredients at the forefront.

BOOTLEGGERS

The Gin Drinker’s Collection, by Bootleggers is the ultimate collection of tonic waters for the most discerning gin drinker. Today gin drinkers are looking for more than one tonic to mix with their premium gins. Bootleggers NZ tonic range is just that, combining founder James Waugh’s’ bartending knowledge and soda-making experience to great effect. Flavours include Classic, Blood Orange, Elderflower, Thai Lime and new to market Tuscan (Low Sugar) and Grapefruit.

Today Bootleggers tonic range is served in some of New Zealand’s leading bars, restaurants and eatery’s.

BARKER & QUIN

Barker & Quin tonic water is delicious enough to be drunk on its own, but add it to a craft gin, and you create a unique gourmet drinking experience.

In a bid to create a superior tonic for the discerning gin drinker, Barke & Quin went to great lengths to source only the highest quality, natural products from Africa. Its citrus flavours and spices are created from distilled essences, and the tonic’s quinine is harvested from the bark of Chinchona trees in the Democratic Republic of Congo.

Combining these ingredients with spring water from the Breede River in the Slanghoek Valley outside Cape Town, Barker & Quin have created a delectable tonic, free of artificial sweeteners, colourants and flavourants. This has helped create a delicious range of flavours, now available in New Zealand.

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beveragecraft

FORESEEING A PERFECT SPRING COCKTAIL

With Juno being the Goddess of Gin, it only makes sense that its spring cocktail, made with Juno’s seasonal Spring 2021 release is called The Oracle. With this on the cocktail menu, the future looks bright.

THE ORACLE

INGREDIENTS: • 45ml Juno Spring 2021 Gin • 10ml Dry Vermouth • 3 Sage leaves • 10ml Lemon juice • 10ml Sugar syrup (1:1 Sugar & Boiling water) • 60ml Grapefruit soda METHOD: • Lightly Muddle sage leaves • Stir together the spring 21 Gin, vermouth, lemon, sugar and ice.

• Strain into preferred glass • Garnish with a sage leaf

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Aotearoa’s goddess of gin.

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Each drop divine. Pure New Zealand mountain water.

Botanicals—fresh, local, hand-selected. Freeing mother nature to become spirit through artistry in the copper still.

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Recently awarded Best in Category (Classic Gin),

by Guide to New Zealand Gin in 2021.

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beveragecraft

A COLLABORATION FOR THE GODDESSES

After a request from Ozone Coffee to create an outstanding espresso martini spirit from their coffee beans, the team that brought you the Goddess of Gin, Juno, is excited to introduce her sister, the goddess of the hearth and its fires, Vesta Coffee Vodka.

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he team at Juno spent months on the development of Vesta. Trialling a few different beans before settling on one which brings a rich coffee flavour/aroma alongside chocolate and berry notes.

“It was important to take our time because it’s quite a new flavour category for the spirits industry,” explained Jo James, distiller and COO at Juno Gin. “We felt that it was better to take our time and get it right, make something that not only can make delicious cocktails, but also tastes delicious on its own.”

The coffee beans come from the Kercha sharo washing station, a high altitude plantation in Ethiopia and the team add a touch of Orris root to bring flavour stability, it is then distilled in a locally built 400

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litre copper still, Lila.

The freshly roasted coffee aroma with a creamy mouth feel, good structure and longevity of coffee flavour, with hints of dark and milk chocolate and dark berry and strawberry notes makes this an indulgent, treat of a vodka. James noted that there›s a real trend towards dessert cocktails right now, and it›s important for venues to be able to offer that indulgent treat at the end of an evening out.

“Being able to offer a clear coffee spirit was also really important to us. Yes we’re used to seeing it’s application in an espresso martini which is brown, but there are other exciting combinations of flavours you could create that you wouldn’t want made cloudy with a dark liqueur. For example, a Cointreau and chocolate bitters cocktail for a

spin on a Christmas favourite, the Terry’s chocolate orange.”

The clear look also adds that element of intrigue and surprise.

For James, innovating with flavours and collaborating with other brands is important for the company and a lot of thought goes into every element, even the water.

Through the process of creating Vesta, James and the team realised that water was a crucial ingredient.

“After much sampling, we chose the same water as we use for our Juno Gin – water drawn to Taranaki by our mountain.”

The brand is set to also release an Extra Fine Vodka, and water choice has been deeply considered for this version too.

“Depending on our water sauce we can make something that’s quite sharp and crystalline and

‘classic’, or something that›s very structured and creamy and has that longevity of mouthfeel,” said James, adding that the company has been doing market research with local bars to see which direction they should go.

While Vesta Coffee Vocka makes a stand-out Espresso martini, it is also brilliant combined with a black raspberry liqueur like Chambord to create something reminiscent of a Black Forest Gateau.

“We call this cocktail (which can be served with either soda or on the rocks) The Dark Forest.”

You can order Vesta Coffee Vodka direct from the distillery, for more information contact orders@ junogin.com

Vesta Coffee Vodka.

The rich smooth sugar-free alternative.

Pure high-altitude Ozone Coffee beans distilled to perfection. Coffee, chocolate and dark berry notes make this the perfect addition to your Espresso Martini or coffee cocktail.

From the house of Juno, this sister spirit explores our darker side.

Order online at:

junogin.com/vesta-vodka

beveragecraft

A True Kiwi Spirit Kiwi Spirit Distillery is a New Zealand, family-owned and operated distillery that specialises in unique, handcrafted spirits.

O

wner and distiller Terry Knight began teaching himself how to make spirits 25 years ago. With decades of distilling knowledge, the Knight family are fiercely dedicated to quality over quantity.

“Quality and uniqueness are critical to us,” said Isabella Knight, Terry’s daughter and Kiwi Spirit’s marketing manager.

“You don’t want to make a spirit that is not high quality. We also didn’t want to copy anyone.

We wanted to take something in a different direction. We incorporate that New Zealand aspect - creating New Zealand

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made spirits with local ingredients and botanicals, and the way we make our spirits.”

Just like every business, Kiwi Spirit has felt the pinch with the COVID pandemic in addition to its usually quiet season.

“It’s been quite hard. Every business has gone from operating to just, not,” said Knight.

“We are a seasonal business as well. We’ve got the cellar door, but we’re a beach town, so winter is quiet already, and the lockdown has just made it worse.

“The upside is people want to drink and try making cocktails, so that has kept us busy.”

Whilst importing is suffering

delays, those who source within New Zealand are not as severely affected. Luckily for Kiwi Spirit, their sourcing hasn’t been affected much.

“We focus on buying from New Zealand first anyway. We look in Golden Bay, and if we can’t find it here, we’ll go to the Tasman, then the South Island, and then the North Island.

“There are a couple of things not available in New Zealand, like juniper berries. Our bottles come from overseas as well, but we are hoping to switch to a New Zealand supplier.”

During Levels 3 and 4, the distillery shut down.

“We’re lucky at the distillery because we live on site. It’s 25 acres, so there were lots of jobs we needed to do,” laughed Knight.

Kiwi Spirit is the only distillery in New Zealand that makes TeKiwi 100% Blue Agave Spirit, made from the famous Agave Tequilana Weber Blue. The Weber Blue Agave Tequilana plants are grown at the farm and take eight years to mature.

“We just planted a few thousand of these, so that kept us

busy as well,” Knight added.

Throughout the levels, Kiwi Spirit Distillery was sustained by online orders through its website.

“We put a lot of time and energy into our website as it’s the best place to order from us.

There’s lots of additional content like cocktail recipes as well.”

When New Zealand, excluding Auckland, shifted to Level 2, Kiwi Spirit was able to open its cellar door and welcome back its staff.

“We’re a small team but growing,” said Knight. Being a small team makes it easier, she said, as everyone is kept busy

with the cellar door and handbottling and labelling summer’s line-up.”

Hand-bottling and labelling is just one part of Kiwi Spirit’s dedication to sustainability, as well as shopping local and planting.

“Sustainability is ingrained in what we do, even before it was the buzzword,” said Knight.

Golden Bay is a hippie town. It’s just part of what we do naturally.

Shopping locally is part of that.”

Kiwi Spirit is planting its own fruit trees to grow the fruit it uses for liqueurs and botanicals for gin. Juniper berries are imported,

and tangelos are not as readily available as they used to be, so the Knight family are trying their hand at growing these fruits.

“Our Delightful Gin is made with lavender and lemon. The lavender is grown here, and the lemons are from Golden Bay, plus a few of our baby lemons.”

Village distilleries in Europe inspired the idea, said Knight.

There is a lot of excess fruit, so the distilleries pop up to make something out of it.

“People sometimes turn up with crates of lemons, so we’ll create something. Sometimes we make small batches that don’t leave the cellar door; others are specialist batches.”

Knight believes being innovative is not running after the trend but going beyond it.

“There are lots of really good spirits, but for a spirit to be great, it needs to be unique, standalone, and meet a niche that wasn’t there before or does better than anyone else, and of course, quality. You have to sip it and say, wow, this is special, this is different.”

Kiwi Spirit’s TeKiwi is one such example.

“It’s New Zealand’s only 100% Webber Blue Agave Tequilana Spirit, and it’s absolutely standalone. Watching people’s faces, even if they don’t like whiskey or gin or whatever, and their eyes widen, and they look at you like ‘what!?’ That’s what we do this for.”

The most rewarding aspect of their job is making something special, said Knight.

“You put the plant in the ground or the liquid in the barrel, and when you come back in eight years, it’s perfect. You take raw fruit/ingredients, and you have this product on the shelf that people love, and you know it came from fruit.”

Kiwi Spirit has hosted an annual festival for the past few years and hopes to cement that into the local calendars.

“We want to get that running smoothly and create our big event,” Knight concluded.

“We’re also looking at redoing our cellar door; it’s a bit small, and we want to take it to the next level. Growing our own fruit and botanicals is already in progress, so we’ll keep working on that too.”

October 2021

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beverageprofile

Brewing Something Good Good George Brewing is the passion project of some friends who, after years in hospitality and brewing, decided it was time to create their own craft brewery.

B

rian Watson, the master brewer at Good George, began brewing with DB and Monteith’s and has worked in the UK, Ireland and Australia over the last 20 years.

“We started Good George nine years ago to show people how good beer can be and that it should be fun and approachable.”

During his career, Watson has become a qualified Brewmaster, judged the World Beer Cup in the US, judged the New Zealand Brewing Awards and won gold medals in competitions in Japan, the UK, Australia and New Zealand.

“A spanner in the works,” is how Watson described the pandemic and lockdowns.

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“As an essential service, the manufacturing side of our business has continued, albeit in an altered way, with teams operating in bubbles and socially distanced.

“However, we’ve also had a number of hospitality venues in Auckland and Waikato dealing with coming in and out of lockdown.”

He also noted that distribution channels have all changed as consumers shop differently through different COVID levels, which has also affected different product categories as well.

Staff have also been affected by working on-site differently, from home, or not at all, but Watson said they’ve focused on keeping everyone engaged.

“Keeping the team engaged has been really important throughout, and a challenge with people in different locations and situations.

“The hardest part is that our Auckland hospitality team has been stuck at home for two months now and these are great people who thrive on interacting with customers and the energy that hospitality brings.”

Good George’s supply chain has also been affected.

“Courier and freight challenges have been well documented, and affected both raw materials coming in and finished product going out.”

Watson explained that a few of their suppliers were facing production pressures as home consumption had increased.

More packaged goods being

produced and consumed meant more packaging was required.

“Aluminium can production is constrained worldwide, which is a mix of COVID’s impact and a shift in consumer preference from glass, so we need to be innovative there by repurposing and relabelling redundant cans to try and ease the pressure, along with our squealer bottles.”

Good George is also incorporating sustainability into its packaging with a project called ‘BottleDrop’.

“This is a programme to take back, wash and reuse our glass squealer bottles, working towards keeping as many of these as possible in a circular economy.

“There are challenges in the operational and logistical side of this, but the team and consumer

response has been excellent so we’re looking forward to announcing more on this in due course.”

With bars closed, Good George has focused on keeping in touch with its consumer through online channels.

“Social media and EDMs are a key part of how we communicate what we’re doing and hear what consumers think of products and promotions.

“We’ve also welcomed customers to our online store and embraced offerings that channel allows, such as subscriptions and fresh off the line product releases.”

A recent offering Good George launched was its “Vacci-mates Lager - Brewed for Legends that Vaccinate.”

“Vacci-mates is a conversation starter and a way for us to encourage and celebrate the good that comes from vaccinations - it’s clear that’s the path to hospitality reopening and we’re incredibly eager for that to happen.”

The response has been overwhelmingly positive with just a few anti-comments, said Watson, but the community has defended the product and sentiment.

With vaccination passports in the works, Watson said they would support the initiative for a period of time to help get the vaccination rates up and get venues back open.

“But that only works if it’s mandated by the government for all hospitality so it’s a level playing field. Making venues decide for themselves whether they only accept unvaccinated people might lead to all sorts of drama.

“The government has laws requiring seat belts in cars, so

why not Covid vaccinations if it’s such a public health risk?”

Watson said he would like the government to set a clear plan for the future so businesses can start to plan.

“The uncertainty is the hardest part. I think we have to shift from a climate of fear to make room for some optimism because we can’t stay locked down forever.”

In March 2020, Good George started producing gin, which they are exporting to Australia in December.

“It would be nice to hop over there and help launch and grow our products, but it would be good if we could just have a week of normal trading with all our venues open and to see the smiles of our team and customers.”

October 2021

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grape to glass

te Pā Family Vineyards is a Maori-owned and independently operated New Zealand wine company, with a unique history, premium Marlborough vineyards, and award-winning, sustainably-grown, vegan-friendly wines.

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t

e Pā’s head winemaker, Sam Bennett, grew up in an environment where good food and wine and good company were appreciated. “My parents and their close friends have had a wine tasting group since 1975 and not only did they taste some pretty good wines, they appeared to have a great time doing so.

“Wine has always had a positive association for me, so it seemed like a good career choice.”

Owner and founder Haysley MacDonald traces his lineage to some of the earliest known arrivals of the indigenous Maori to AotearoaNew Zealand around 800 years ago.

“The land has been in MacDonald’s family ever since then, from traditional uses to cattle grazing, potato farming, and then vineyards in 2003,” explained Bennett.

The vineyards family brands include the flagship te Pā range, te Pā Reserve Collection, Koha, Pa Road and the newest range, Montford Estate. The range of wines include Sauvignon Blanc, Sauvignon Blanc Oke, Pinot Gris, Chardonnay, Rose, Pinot Noir, Riesling, luscious dessert wine, and a Hawke’s Bay Bordeaux style red blend.

“We just celebrated our ten year anniversary since bottling our first te Pa wine. In addition to that exciting milestone, we have also won the Champion Chardonnay and the Champion White Wine for the New World Wine Awards for our 2020 Chardonnay, as well as a gold medal and spot in the Top 50 for the Montford Estate Chardonnay.”

Bennett described his approach to winemaking as pragmatic. “As a winemaker, I think it’s my job to make the best wine I can for the customer. I don’t think wine should be a plaything for my intellectual meanderings or ego - it should be for people to enjoy.”

The diversity of the job is what Bennett said made it so rewarding.

“From grunt work in the cellar, tasting trials, walking rows in the vineyard, to travelling the world with the wines and telling their story.

Every day is different, and when the seasonal cycle starts to repeat, every season is different as well.” te Pā has a comprehensive barrel programme and as part of that, it has a special selection of cigar-shaped barrels which impart unique and distinctive characteristics and mouthfeel to the wines. It also has a sustainability programme.

“Developing our sustainability efforts in the vineyard, with interrow planting, sub-soiling, mulching and grape marc spreading forms the basis of our expanding programme.

“This demonstration of our role as kaitiaki (caretakers/guardians of the land) is hugely

important to our team and the future of our industry and the environment.”

Demand for te Pā’s wines has been steadily growing for the past few years, and it’s escalated since the pandemic, said Bennett.

“Domestically, and internationally, people love our brands and our wines, so for us the impact of the pandemic has been huge.

“Furthermore, export is critical to our business model. We are very strong here in New Zealand, and our international reach has expanded considerably over the years. Demand is booming internationally, but it is proving difficult to get product there due to shipping delays.”

If Bennett could do a bottle swap with any winery, he said he would choose a good bottle of white Burgundy.

“I would feel bad swapping for a ridiculously expensive one - so perhaps a relatively humble Domain Roulot.”

A piece of advice Bennett offered for young viticulturists was to enjoy your youth.

“Work hard, play hard, and don’t be afraid to have an opinion. But not too big of an opinion - as I get older I see the wisdom in respecting our elders and their experiences.”

October 2021

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guestpost

Big Red Steinlager 2, affectionately known as ‘Big Red’, was a yacht that fired the imaginations of all New Zealanders as Sir Peter Blake set off to race in the 1989 Round the World Whitbread.

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W

inning every leg over the line and on handicap, her record was unprecedented and still stands.

Following this victory, Steinlager 2 was voted “Yacht of the Year” in 1990 by the Yachting Magazine and claimed numerous wins in races around the globe.

There followed a time of a few name changes and ownership before being restored to her original colours and name in 2012.

Steinlager 2 represented a key time in New Zealand sailing history for many New Zealanders, which launched many sailing careers and maritime activities. Steinlager 2 and Lion New Zealand (Peter Blake’s 1985-86 Whitbread entry) are now part of the New Zealand Trust – set up primarily to preserve the yachts Sir Peter Blake sailed on and to ensure the next generation has the opportunity to experience the thrill of maxi-yacht sailing on these legendary boats.

The Trust works in partnership with charities and schools, offering programmes onboard these iconic yachts. At the core of the Trust is a passion extending back to the campaigns of Sir Peter Blake, which fired New Zealand’s imagination and appetite for adventure.

These programmes for New Zealand youngsters are only made possible by the support we receive from the older generations – people like you who can see the difference our sailings make to a youngsters sense of teamwork, responsibility and leadership. You can help in a couple of ways – firstly by joining the NZST Sailing Club, contribute financially to the Trust, learn some new skills, and meet some new people at special activities throughout the year, such as family weekends and fun events. With regular news updates, invites to events and parties, your participation

is helping New Zealand’s young people.

Secondly, a sailing experience from Auckland Viaduct is guaranteed to stimulate your senses for those who have an appetite for adventure. Sailing is truly a shared experience, whether you have no familiarity with boats or have sailed across oceans. Everyone is treated equally on board these vessels, and we encourage you to get involved!

Maybe you’d prefer to sit back and take it all in – enjoy the view and feel the wind in your hair – you can be involved as much, or as little, with crewing as you like. You’ll be embarking on a sustainable and unique travel experience. Sail to one of the Hauraki Gulf ’s beautiful and less frequented “Treasure Islands” Motuihe, Motutapu, or Rakino Island. By late afternoon the vessel will be tucked up at anchor, and you can go ashore to explore the island and stretch your legs.

There is some fantastic history to be soaked up on these special islands.

The charismatic crew are not only experts at sailing and will cook you a tasty meal in the evening, followed by a screening of the wonderful and moving documentary “Blakey”. Then let the gentle lapping of the water lull you to sleep. The next day, after a leisurely breakfast, we return to the City of Sails and, if time allows, a sail under Auckland’s iconic harbour bridge. If you’d prefer a taster of what we do, then come casual racing with us on a Friday evening! Flick an email to info@ nzsailingtrust.com One thing we promise – you’ll have invigorated your soul and created some very special memories, and made a fantastic contribution to the next generation.

Find out more at www. nzsailingtrust/nztravel

October 2021

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beveragehot

Social Sips - TikTok and Instainspired Hot Beverage Trends Social media is influencing consumer trends within the hot beverage category giving rise to cozy, “comfort” flavours. Nostalgic tastes, dessert and alcohol-inspired mashups, and functional benefits are all making a splash in tea, coffee, and hot chocolate.

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crème brûlée and caramel cookie.

Beneficial Beverages

K

évin Bangratz, marketing researcher at Prova has noted that social networks are increasingly impacting consumer trends in beverages.

Remember the Dalgona coffee craze that went viral across Instagram and Twitter during pandemic lockdowns in 2020.

Videos for Hot Chocolate Bomb, Espresso Bomb, and Tea Bomb preparations have also spiked.

Teas and Infusions Ever-popular flavoured teas are proliferating within the hot beverage social media space. With summer on it’s way, these hot beverage trends can transition to the iced beverage menu.

According to Innova Market Insights, top flavours in teas include ginger, lemon, chamomile and orange. Other flavours growing in popularity include eucalyptus, anise, cloves, cherry, rosehip, apple cinnamon, and passion fruit.

Infusions are very popular with consumers, particularly in the pandemic context, as they are

seen as natural and “feel good” beverages. Regarding tea, spice blends are on trend, following the influence of chai tea. Many launches are combining tea with ginger, cinnamon, cardamom or turmeric flavours.

Indulgent Post-COVID Coffee Coffee flavours are also experiencing a lot of innovation, as the world’s most-consumed hot beverage continues to diversify within a highly saturated market.

Innova Market Insights said that top flavours for coffee include staples such as hazelnut and caramel, vanilla, milk chocolate and chicory bean.

But along with these traditional flavours, others are growing in popularity, including toffee, nuts, French vanilla, amaretto nut and peppermint.

Bangratz noted that recent launches have also used innovative combinations that key into the indulgence trend such as vanilla

Immunity is globally the number one reason for consumers buying into health and wellness food and beverage products, and these are becoming a more on-demand menu item. In addition, flexitarian indulgence has exploded this year and we see more and more plant-based beverages in the marketplace.

In the context of the pandemic, there are more consumers seeking immunity support through their consumption of hot beverages.

In recent months, there has been a plethora of launches, including teas with nutrients such as vitamins A, C and D, noted Bangratz.

‘Gramable’ Guest Experiences Consumers also use social media to critique the brands they interact with, as well as share Instagram-worthy experiences.

Word of mouth (or word of post) is still the main way customers choose where to spend their money.

Creating show-stopping beverage menu items can be a great way to spread the word about your establishment’s beverage menu far and wide.

October 2021

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beveragehot

A NEW HANDBOOK FROM THE SCA The Specialty Coffee Association of America (SCA) has published the first edition of its Coffee Sensory and Cupping Handbook, which expands on the Coffee Cupper’s Handbook, first published 35 years ago.

T

he new handbook will be available through U.S. and EU stores in late October, while an early print edition will be available at the upcoming SCA Expo in New Orleans.

The handbook was authored

by SCA technical officer Mario R. Fernández-Alduenda and chief research officer Peter Giuliano, who designed it to be a practical guide to sensory science

for coffee professionals.

The authors hoped the book would provide good sensory practices for coffee professionals to reduce bias and error and improve daily sensory work without removing the enjoyment.

Fernández-Alduenda and Giuliano added they hoped the book would help sensory scientists view coffee as a unique category with complex flavours and understand the potential

for working with thousands of passionate coffee tasters.

According to the SCA, the world’s largest professional coffee membership organisation, the handbook collated over 30 years of advancements in sensory science and related it to practical applications such as cupping and flavour communication.

Specifically, the guide addresses the SCA’s cupping practices,

protocols, and flavour-related tools, such as the Coffee Tasters Flavour Wheel, which received a major revision in 2016.

In a practical sense, the Coffee Sensory and Cupping Handbook would replace the Coffee Cupper’s Handbook, which has served as an essential resource for coffee roasters since its first edition.

Dilmah Dilmah and a and Trusty a Trusty Cuppa Cuppa Tea Tea Over theOver coming the year coming weyear beginwe tobegin celebrate to celebrate 30 years30 in years New in New ZealandZealand so it’s a so time it’stoareflect time toon reflect how important on how important New Zealand New Zealand has been has in been the success in the success of Dilmah. of Dilmah.

New Zealand New Zealand is a second is a home secondtohome the Dilmah to the family Dilmahand family it’s an and it’s an honor tohonor be told toby becustomers told by customers that theythat consider they consider us an adopted us an adopted kiwi brand. kiwiIt’s brand. also It’s an honor also antohonor have to been have awarded been awarded

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by Readers Digest as Digest New as Zealand’s New Zealand’s ‘Most Trusted ‘Most Trusted Tea’ for the Tea’6th for year the 6th in ayear in a row. row.

Tea remains Tea remains a mainstay a mainstay of the New of the Zealand New Zealand community community and a and a well loved well beverage loved beverage both at home both atand home in hospitality. and in hospitality.

A good cuppa A good cuppa brings together brings together friends and friends family andwho family value who Dilmah value not Dilmah only not as only as the experts the experts in tea but in for teaour butphilosophy for our philosophy that ‘Business that ‘Business is a matter is a matter of human of service’. human service’.

Call us anytime Call us anytime to talk tea. to talk All sales tea. All & sales distribution & distribution is now direct is now direct with the with Dilmah the NZ Dilmah Office: NZ0800 Office: DILMAH 0800 DILMAH (345624)(345624)

October 2021

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beveragehot

THE TEA THAT NOURISHES

At the end of 2016 Gill Bredl, founder of Charity Tea, received a message from a friend living in Haiti asking her to feed a starving child abandoned in the hospital.

Within days of saying yes to feed one baby there were six more children. After hurricane Matthew hit, there were hundreds of kids needing food.

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“I

started a charity to respond to a crisis and then realised that I didn’t just want to ‘beg’ for money. I wanted to create value and generate wealth to help solve a problem too,” Bredl explained.

The business started in 2017 after Bredl had already started a Charitable Trust, Ten18 International.

“I wanted to create a company that sold premium organic tea that would help address the issue of world hunger through every sale, without creating other problems in the world - such as waste, plastic

or slavery. Every packet of tea sold feeds a hungry child. We run feeding programmes in Haiti and support school lunch programmes here in New Zealand.”

Bredl has always loved tea and the ceremony involved in taking time out to nourish the body.

“My background has been in Youth Justice social work so you could say I had a strong sense of justice and helping people,”she expressed.

“Seeing people going hungry is not ok with me and I wanted to do something about it. Using business as a way to create a sustainable

funding option for my Charity seemed like a wise move.”

Initially, Bredl’s plan didn’t involve tea, the plan was to open an Op shop and café, but she realised she didn’t have the startup funds for that.

“One night I had a dream that I sold tea - called Charity Tea. I saw it work and it went worldwide.

I woke up and took it as a sign, however, if I had known all the work and adversity I would face then I may not have started.”

Bredl explained that after starting Charity Tea, she found herself as a single parent and

reached a massive low point when she was feeding 600 children a month via her Charity but couldn’t feed her own. Taking these obstacles as opportunities to learn, Bredl kept going.

“I feel grateful for the lessons I learned. Now have the opportunity to invest in, and employ others, with a focus on diversity and those who are disadvantaged. We have a diverse team including single mums and people with disabilities on our staff.”

Charity Tea supplies cafés, hotels, gift shops, restaurants, office supply companies and conscious businesses who care about organics, lower waste and their carbon footprint. Bredl noted that choosing organic tea is better for the growers and the soil.

“All of our packaging is compostable, refillable or recyclable. We are the only Ekos gold standard certified Climate positive tea company in New Zealand. This means we are committed to offsetting 120 percent of the carbon our business produces.”

Charity tea helps businesses to outsource some of their social, environmental and climate impact just by switching their tea suppliers.

“Just as coffee lovers expect great coffee - tea lovers also demand organic and plastic-free with a bit of effort in presentation.”

Sustainability is a value that underpins everything Charity Tea does, from its relationship with its growers, to packaging, to supporting its local community.

“We think about our growers receiving fair prices for the tea, we consider the needs of our customers and their demand for lower-waste packaging, and we focus on refilling and reusing our

signature black and gold tins.

“We also give back locally via our feeding programmes and NZ lunch programmes.”

While brokers who have long standing relationships with small growers overseas import tea for the company, Charity Tea also has growers in New Zealand who grow tea organically and create its herbal health blends.

“We are happy to support local and pay fairly for their expertise.”

Just in time for the lead up to the giving season, Charity Tea has launched a range of individually wrapped tea bags called PositiviTEAS. It’s a 3 in 1 , card, gift and organic tea experience.

“They are packed by hand in home compostable packaging and they are a great way to experience what Charity Tea can offer. We can also create promotional products for companies who would like their own branded messaging on a values-based product.”

Bredle would like to grow her company and gain distribution across the country while be ing known as a Kiwi, impact-driven business that is enabling others to make better buying decisions that help people and the planet.

“We are working on a dashboard so that we can better communicate the impact we make so our customers can share how they are making a difference. Social enterprise is the way of the future and doing business with values will be key for businesses who want success, as customers demand more from their spending power.”

You can find Charity Tea on Facebook and Instagram.

For more information about opening a wholesale account, visit www.charitytea.co.nz or email orders@charitytea.co.nz October 2021

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meetthe roaster

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Meet the Roaster JAMES GILLING OzoneCoffee

James Gilling is Ozone Coffee’s production and fulfilment supervisor, or as he likes to call himself - coffee roaster.

“I

’m originally from the northeast of England, where I was a barista.

I’ve worked in coffee for almost a decade now, in many roles, and have progressed into wholesale,” he explained.

“I’ve been roasting for just over two years now and have loved every hot minute.”

Coffee is an incredible product that touches many skillsets, from design and packaging to food science and global trade, which is what Gilling loves.

“Each day at work can be extremely varied and fast-paced; all centred around a product we get to taste and celebrate. What’s not to love?”

Gilling also loves having access to a vast amount of contrasting coffee.

“Being a coffee lover involved in tasting and roasting specialty coffee is amazing. The different processes, countries of origin and annual crops, long term relationships, plus the feeling of being trusted with these is extremely humbling.”

According to Gilling, the characteristics of a great roast is not a one size fits all.

“A roast that maximises the quality of the coffee without

tainting it is what I’d call ‘great.’

It’s more about roasting to highlight the work of the farmer, the choices in processing and sourcing with clarity and respect.

“Our goal is to allow the customer to appreciate these parts of the sourcing chain and fuel some conversation.”

Ozone sources organic and FairTrade beans.

“Organic certified coffee suggests that we source a product that treats the ecosystem the coffee grew amongst in a more considered way. FairTrade suggests we treat and pay the humans within that chain in a more considered way.

“Both are excellent goals - we should try to do both at all times.

As consumers of coffee, we should always try to understand the true value of what we drink beyond convenience.”

Similarly, the roots of sustainability within the industry is encouraging, said Gilling.

“Transparency is key to empowering customers to make considered decisions about where and how their coffee is grown, transported and brewed.

“Sustainability is paramount to all our operational decisions, both small and large; be that how we source our coffee to how we repurpose our packaging.

We have a duty and obligation to be a positive force for all the communities we interact with and to foster meaningful change in a thoughtful and enduring way.”

Ozone is also in the process of becoming B-Corp certified.

Sustainability is incredibly important, as climate change continually affects coffee crops.

“Specialty coffee is under existential threat. There’s no way around it. A case in point

being the frosts in Brazil which have devastated coffee crops and caused spikes in volatility within the coffee market.

“On a micro level, individual coffee farmers face extremely worsening conditions in an already threatened sector.

“On a macro level, global supply and trade of coffee is facing growing strain and disruption. It’s vitally important we continue to maintain strong, valuable and prevailing relationships with our partners at origin and work with them to highlight this issue to our customers and wholesale clients.”

The COVID-19 pandemic has also affected the coffee supply chain.

“In the short-term, the physical movement of coffee globally has been extremely challenging, and we have been fortunate in New Zealand to have operated relatively normally in relation to other territories.

“The pandemic has accelerated rapid change across all aspects of the industry, from travelling to origin to how your morning cup of coffee is physically paid for.

“It’s important more than ever to reach out to each other and ensure that we are doing all we can to support our community and friends.”

October 2021

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deepcleaning

Deep Clean Learning Resources Helping to Eradicate COVID-19

Careerforce has partnered with Building Service Contractors New Zealand (BSCNZ) to create a free online learning resources with useful advice on how to undertake a deep clean and halt the spread of COVID-19.

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C

areerforce, the Industry Training Organisation (ITO) for the broader health, wellbeing and cleaning sectors, develops training programmes and associated learning resources, supporting staff to gain formal qualifications.

During the COVID-19 pandemic, the two organisations identified an opportunity to develop guides and instructions specifically focused on deep cleaning and to make these freely available.

The new resource is intended for use by cleaners in a range of environments including residential care homes. The content has been based on the latest information on COVID-19. It is designed to educate cleaners on the basics of this respiratory virus and to reinforce best practice for them to carry out deep cleaning for COVID-19 risk or exposed areas under the guidance of a cleaning supervisor.

THE ONLINE LEARNING MODULE MAKES USE OF SOME INNOVATIVE PRESENTATION TECHNIQUES, AND COVERS THE FOLLOWING TOPICS: • The deep cleaning for COVID-19 process.

• The difference between a general clean and a deep clean for COVID-19.

• Foundation knowledge for deep cleaning a COVID-19 exposed area.

• Planning to start the clean and the use of personal protective equipment (PPE).

• During the clean, how to deep clean for a COVID-19 exposed area.

• After the clean, how to correctly clean your equipment, waste removal, removing PPE, safe transport, and self-care after the clean.

The deep clean resource complements the free online learning materials developed by Careerforce in partnership with the Ministry of Health in 2020. These resources provide valuable reminders about hand hygiene and infection prevention.

The ‘cleaning your hands’ module explains how to practice good hand hygiene and break the cycle of infection. The ‘stop the spread of COVID-19’ module explains the different ways that COVID-19 can spread and what can be done to stop it.

These free learning resources can be accessed via the Careerforce website www. careerforce.org.nz or via the BSCNZ website www.bsc.org.nz

Sanitise on your way in Covid19.govt.nz

deepcleaning

Protect Your Business

Established in 2016, New Zealand-owned Clear Protect Group are experts in Pathogen Control and Specialised Cleaning Solutions.

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“W

e help keep staff and work environments safe, healthy and hygienic,” explained Clear Protect Group General Manager, Jane Brown.

The company tailors solutions to work with a businesses current policy and protocols through health and safety consultancy, and offer a monthly fogging program to ensure workplaces are resistant to mould, viruses and bacteria.

“From elite sports people to the world’s most vulnerable, we protect them all. We are also an Official Supplier to the NZ Paralympics.”

Simply put, antimicrobial protection is the control of harmful pathogens (or germs) in facilities. This includes the spread of germs within facilities and between people and staff.

“A Clear Protect program can be thought of as an invisible shield, or a “bubble of protection” over an organisation.”.

As a technical solutions business, Clear Protect provide specialised cleaning, hygiene and antimicrobial protection services.

“We help major organisations solve problems and manage risk around hygiene, illness, contamination and outbreaks.”

Services include: • Antimicrobial Protecton (Fogging Services) • Outbreak Response Services • Industrial Cleaning & Hygiene Services

• Heights & Confined Spaces Work • Air Quality Hygiene • Mould Remediations • Drains (Fat, Oil & Grease) • Corporate Cleaning When businesses work with Clear Protect Group, they get the benefit of experts in pathogen control with years of experience working across many sectors, including, but not limited to: • Food Manufacturing • Professional Sports • Aged Care • Industrial • Corporate • Media/Film Industry • Education Sector “As a result, we understand the specific needs of our customers.

Not every business is the same and we tailor solutions to individual needs and requirements,” noted Brown.

“2020 has taught us all that we must future-proof against even the most unimaginable circumstances and the Clear Protect Group have been here to help during all Alert Levels right from the beginning.

We create comprehensive programs encompassing both preventative and reactive responses.”

Clear Protect offer a range of specialised products that have been tested and proven to kill COVID-19. The company has a COVID-19 Response Team that can be dispatched at a moments

notice, 24 hours a day.

“Each of our COVID-19 Response Team undergoes a unique and intensive training program to secure the safety of the business environment,” Brown continued.

“Our capabilities for dealing with any actual or possible COVID-19 case with a business is second to none. Recent clients have included fast food restaurants, food manufacturing companies, fitness and health centres and much more.”

If a business is exposed to COVID-19, they can contact the Response Team who will work with the business’ needs in the environment they are in.

The Clear Protect product range utilised during a deep clean have all been tested and proven in killing COVID-19.

A typical Deep Clean will involve manually cleaning high risk touch-points and common surfaces utilising the Clear Protect Ultra Cleaner & Sanitiser. Following the manual clean, the company completes Antimicrobial Fogging

of all areas using a Clear Protect Product that is a long lasting Surface Sanitiser & Protectant.

Both products have efficacy data showing that is 99.99% effective against COVID-19.

“The guidelines that we follow are those that are laid out by the Ministry of Health, Cleaning Following a Confirmed or Probable Case of COVID-19.”

With over 6 years experience within the Antimicrobial Protection Industry. Clear Protect Group understand each business has their own needs and face their own problems.

“We work with the customer to understand their risks and develop a “Clear Protect Program” that is specific to that business,” concluded Brown.

“At Clear Protect Group we know “Getting back to Normal” is going to look quite different for businesses and a selection of highly effective products and services will be required to live with and mange the ongoing risk from COVID-19 and any of the variants that hit our shores.”

October 2021

45

equipment

Meet Your New Milk Steamer, Wally

Introducing Wally Milk, La Marzocco’s automatic milk steaming machine for commercial coffee bars. La Marzocco first revealed the hands-free milk frothing machine in 2019 at the HOST Milano trade show. Sales have since launched in the US, though pricing is not public.

FULL COMMERCIAL KITCHEN SETUP Starting from $20,000

30 minute consultation

Your free consultation includes: • Consent Requirement (Hospitality) • Kitchen Layout Plan Consultation • Equipment Planning • Service Checklist

* Terms & Conditions Apply Contact Us Today! sales@fedproducts.co.nz 0800-081-847

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Monday-Friday 9:00am-5:00pm

146 Neilson Street, Onehunga 1643 Auckland, New Zealand

W

ith proprietary software, a custom vortex steam wand tip and sensors for both temperature and volume, the Wally aerates dairy and non-dairy milk to preprogrammed specifications, with different profiles stored for different types of drinks or milk.

La Marzocco’s global product manager Scott Guglielmino explained that the Wally Milk could draw its steam from any commercial espresso machine, including under-counter systems.

As cute and helpful as the robot may be, its name is derived from British slang.

“It’s like that friend that does the boring but necessary job so you can do something else,” said Guglielmino. “The point is not to replace baristas but to redirect their work.”

As milk is added to the pitcher, Wally guides the barista to the proper volume. After Wally heats and texturizes the milk, human hands are still required for the pour. Users can programme up to 20 temperature and volume profiles. The machine automatically identifies the pitchers

based on height, but it only works with non-reflective pitchers due to infrared temperature detection. The Wally Milk package comes with three pitchers.

La Marzocco said that future

products in the Wally range might include accessories and other barista solutions, such as grinding and brewing, adding that Wally would be a standalone brand.

ADVANCED REFRIGERATION LTD Advanced Refrigeration offers a large range of chillers and freezers, in all leading brands, available on rental hire or for sale.

F

inance can be arranged on sales of as-new and new chillers and freezers.

All sales are supported by refrigeration service personnel.

Advanced Refrigeration offers a nationwide supply and service where required and has almost four decades of commercial refrigeration experience under the same New Zealand ownership.

It’s always great to check your amperage draw on your refrigeration systems and consider what’s now available and also to arrange your six monthly or 12 monthly service programme.

For more information call 09 373 9996 or visit www.fridge-freezer.co.nz

October 2021

47

ANUGA PRESENTS THE TOP INNOVATIONS OF 2021 The Anuga taste Innovation Show is a trend barometer and a source of inspiration for the global food business.

I

t has brought professionals from all over the globe to its new digital platform, Anuga@home. Under the key theme “Transform”, more than 4,600 exhibitors from 97 countries presented a variety of products in 10 trade shows.

As always, Anuga has been the home of new trends of which international product innovations are of particular interest here.

In this context, the Anuga taste Innovation Show takes on a key function as a trend barometer for the global food business. Selected by a jury comprising of international trade journalists and market research analysts, the most important new products of Anuga are presented to the trade visitors and media representatives.

In total, over 418 companies applied to have their over 1,332 ideas included in the special event. The jury selected 67 products and concepts from among these, which convinced in terms of the idea, innovative power, sustainability and creative implementation – spanning across the different Anuga trade shows.

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In addition, ten products were also distinguished as being especially innovative.

The top ten innovations were: ◆ Dried salmon – Jerky Chips by Royal Nordic (Latvia) ◆ Ready to Eat – Beet Root Tots by Frostkrone (Germany) ◆ Aztek Lager by IMAG Organics (Mexico) ◆ THE COOLIVES by Aceitunas Torrent (Spain) ◆ 12 Scallops on Crispy Crackers by Escal (France) ◆ Frozen Pesto Drops by Il Pesto di Pra’ srl (Italy) ◆ Safran Sosse – Sugosi® I Prestigiosi by Surgital (Italy) ◆ Compostable Coffee Capsules by Café Sati (France) ◆ Lotao Green Jackfruit Veggie Balls by Lotao (Germany) ◆ Happy Veggies – Beetroobee by Finest Selection Kft. (Hungary) Winners are flagged on the following pages.

All of the new products were presented

in a special event at the show as well as on Anuga@home.

The innovations of Anuga 2021 are characterised by sustainability, health and convenience.

Plant-based products are an ongoing theme. The trend towards plant-based protein has recorded a big breakthrough in 2020. Various food and beverage companies are seeking to use plant-based ingredients as supplements or the main attraction of their new product developments.

Consumers are becoming more sensitive to sustainability and plant-based proteins are also becoming increasingly popular.

Foodstuffs that carry the product claim “purely plant-based” are particularly popular. Plant-based sources of protein include soya, peas, pumpkin seeds and sunflower seeds. New products include whole grain chickpea crackers, protein balls, plant-based fish salad, a plant-based sauce made of fava beans or beetroot wraps.

Alternative meat proteins form a second main trend. Meat substitution is one of

the strong food trends of the future – and we are no longer just talking about veggie the strong trendsmeat of thesubstitution future – and burgers or food vegetarian we are no longer just talking about products. the strong food trends of the futureveggie – and burgers orlonger vegetarian meat substitution alternatives range from veggie weThe are new no just talking about products. laboratory meat or cell-based meat through burgers or vegetarian meat substitution newasalternatives from toThe insects consumer range demand for a products. laboratory meat cell-based meat through meatless diet andoralternative are The new alternatives range products from to insects asmeat consumer demand for athrough constantly increasing.

The new products at laboratory or cell-based meat meatless diet and alternative products Anuga ranged ready-made meals plantto insects as consumer demand forwith a are constantly increasing.

The to new products based meat balls, through plant-based meatless diet and alternative products areat Anuga ranged ready-made meals with plantchicken nuggets or sausages.

Cell-based constantly increasing.

The new products at based meat balls, through to plant-based meat was presented at Anuga in the of Anuga ranged ready-made meals withscope plantchicken nuggets or sausages. the New Food Conference. based meat balls, through to Cell-based plant-based meat presented at Anuga in chicken nuggets sausages.

Thewas third mainortrend topicCell-based of the thisscope year’s of the New Food Conference. meat presented atproducts Anuga inwith the healthscope of Anugawas encompassed The third main trend topic this year’s the New Food Conference. related additional benefits andofnatural Anuga encompassed products The third main trend topic colourings. ofwith thishealthyear’s ingredients without artificial related additional benefits and natural Anuga products withcome healthThis is encompassed where clean label products ingredients without artificial related additional benefits andcolourings. natural into play.

Clean labelling provides the end This is where clean label products come ingredients without artificial user with information on thecolourings. ingredients, into play.

Clean labelling provides the end This is where clean label come origin, ethical factors andproducts ecological user with information on the ingredients, into play.Here, Clean provides the end factors. thelabelling exhibitors presented for origin, ethical factors and ecological user with information on the ingredients, instance Turkish coffee with collagen, which factors.

Here, the exhibitors foras origin, ethical factors and ecological combats the classic effects ofpresented coffee such instance Turkish coffee with collagen, which factors. the exhibitors presented for vascularHere, constriction and wrinkles.

Products combats thekombucha classic effects of coffee such as instance Turkish coffee with collagen, which containing are also trending, vascular constriction and wrinkles.

Products combats the classic effects of coffee such as containing kombuchaand arewrinkles. also trending, vascular constriction Products containing kombucha are also trending,

The innovations The innovations of Anuga 2021 are The innovations ofcharacterised Anuga 2021 are by of Anuga 2021 are characterised by sustainability, characterised by sustainability, health and sustainability, health and convenience. health and convenience. convenience.

with a variety of ranges from lemonades, teas, through to kombucha shots, which with a variety of ranges fromintestinal lemonades, contribute towards healthy flora. teas, through to kombucha shots, Thea variety subject of of ranges sustainability alsowhich remains with from lemonades, contribute towards healthy flora. topical.

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Examples include athletes or–purple-coloured beverages they were also bechips. found in the spirulina dyed blue and as an energy booster frozen segment.

Examples include The foods latest trends potential future for athletes or purple-coloured chips. spirulina as an energy booster for solutionsdyed were blue also be found at Anuga’s The special latest trends futureThese athletes or purple-coloured chips.areas. other eventsand andpotential themed solutions were also be found at Anuga’s The latest andDairy potential future included thetrends sections Alternatives, other events and themed areas. These solutions were also be atLabel.

Anuga’s Meet special more Meatless orfound Clean included the events sections Dairy Alternatives, other and themed areas.

Thisspecial year’s congress programme also These Meet more Meatless or Clean Label. included sections provided the insights intoDairy food Alternatives, transformations.

This year’s congress also Meet more Meatless orprogramme Cleandiscussed Label.

The New Food Conference provided insights into food transformations.

This year’s congress programme also the opportunities of cell-based meats, The New insights FoodXConference provided into food discussed transformations. the Nutrition Innovation Summit the opportunities of for cell-based meats,diets The New Food Conference discussed addressed solutions personalised the Nutrition X Innovation Summit the of cell-based meats, andopportunities the ZNU Congress dealt with holistic addressed solutions for personalised diets the Nutrition Innovation Summit n approaches forXsustainability. and the ZNU Congress dealt with holistic addressed solutions for personalised diets approaches forCongress sustainability. and the ZNU dealt nwith holistic approaches for sustainability. n

October 2021

49

ALPENHAIN FROZEN BAKED CAMEMBERT DONUTS FROZEN FOOD

WINNER

Piquant baked Camembert rings with a generous crispy breadcrumb coating. Alpenhain Baked Camembert Donuts made from fresh alpine milk.

No added flavour enhancers, preservatives or colourings. Vegetarian and without genetic engineering. Piquant baked Camembert rings made from fresh alpine milk with a generous crispy breadcrumb coating.

WINNER

BOCALICIOUS FROZEN FOOD

A sweet range of jars is a balance between a traditional chocolate recipe and more innovative recipes. The acidity of the citrus fruits is subtly nuanced by the slightly accidulated flavour of strawberry or mango.

The added texture in each jar of delicious handmade crumbles.

WINNER DR. MANNAH’S DAILY VEGAN DER CREMIGE DAIRY

NEW! Dr. Mannah’s Daily Vegan Der Cremige.

The vegan Camembert alternative based on cauliflower.

Der Cremige, is a melt-in-the-mouth product innovation, revolutionising bread toppings, delights when warmed in the oven as a tarte flambée topping and creates WOW moments on cheese platters. With cauliflower as the base, a completely new product category has been created that stands out from previous vegetable alternative products and, as a pioneer, paves the way for new ingredients.

WINNER EZEL TURKISH COFFEE WITH COLLAGEN HOT BEVERAGES

Ezel is a renowned producer of Turkish coffee for more than a century, providing high-quality Arabica type coffee. The packaging and production processes are approved for international quality standards. Aluminium pack. (packaging for export is negotiable).

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WINNER PROTEIN BALLS MIX FINE FOOD

WINNER

3 Protein Balls Mix. In a resealable and 100 % recyclable pack.

Plant Based – NON GMO - NATURAL INGREDIENTS.

GARDEN WRAPS WITH BEETROOT BREAD & BAKERY

Garden Wraps are enriched with vegetables, and the line includes both a wrap with beetroot and one with carrot.

The Garden Wraps with Beetroot contain pieces of beetroot and concentrated beetroot juice. The product is fully approved for the V-label, which is also shown on the labelling.

All breads are produced using 100% renewable and carbon neutral energy.

SMOOTHIE BOWLS CHILLED & FRESH FOOD

These Smoothie Bowls are made with fresh fruit and vegetables that are cold-pressed and preserved using HPP (high pressure processing).

They are perfect for a healthy breakfast or snack, the smoothie bowls come with a granola topping (gluten free). All raw and 100% fresh ingredients.

Gluten-Free | No Added Sugar | On-the-Go | Vegan

WINNER

October 2021

51

PLANT-BASED PLANT-BASED FISHLY FISHLY SALAD SALAD ITALIANO ITALIANO FINE FOODFINE FOOD

Vegan product.

Vegan product.

Ingredients: Ingredients: VegetablesVegetables in variousin proportions various proportions 50 % (chickpeas, 50 % (chickpeas, lentils, redlentils, paprika, reddried paprika, dried tomato), pea tomato), protein pea 25%, protein rapeseed 25%, oil, rapeseed water,oil, water, salt, onion, salt, garlic, onion, white garlic, pepper, white basil pepper, flavour, basil flavour, natural lemon natural flavouring, lemon flavouring, vinegar powder. vinegar powder.

The product Thedoes product not contain does notany contain ingredients any ingredients made from made genetically from genetically modified raw modified materials raw materials and does not and contain does notallergens. contain allergens.

Ready to eat.

Ready to eat.

WINNER WINNER

3D SNACK 3D SNACK PRINTER PRINTER ORGANIC ORGANIC

High biological High biological value value snacks, made snacks, of 100 made % of 100 % natural products, natural products, 3D 3D printed. printed.

WINNER WINNER

WINNER WINNER HAKUMA HAKUMA FOCUS FOCUS GREEN GREEN TEA MATCHA TEA MATCHA CARTOCAN CARTOCAN DRINKS

DRINKS

HAKUMA HAKUMA FOCUS ensures FOCUSthe ensures right amount the rightofamount concentration of concentration – with a – with a refreshingrefreshing combination combination of green tea of green matcha, teamango, matcha, ginger mango, and ginger lemon. and lemon.

HAKUMA HAKUMA works with works full focus with full on afocus sustainable on a sustainable value chain. value That chain. is That is why an innovative why an innovative CartoCan CartoCan is used. The is used.

CartoCan, The CartoCan, made of composite made of composite materials materials with a predominant with a predominant proportion proportion of cardboard, of cardboard, is ideally suited is ideally suited to save the toplanet save the many planet tonsmany of CO2. tons of CO2.

Iced Tea like Icedyou‘ve Tea like never you‘ve experienced never experienced before. before.

WINNER WINNER BLACK BLACK TRUFFLE TRUFFLE BUBBLES BUBBLES FINE FOODFINE FOOD

The truffleThe bubbles truffleare bubbles spherifications are spherifications of black truffle of black juice, truffle covered juice, covered with a natural with membrane a natural membrane obtained from obtained seaweed. from Excellent seaweed. Excellent taste taste of truffle, of with truffle, caviar’s with texture, caviar’scolour texture, and colour salinity. and salinity.

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TOP 10 THE COOLIVES FINE FOOD

Aromatised olives with 8 different flavours: 6 with cherry, pineapple, coconut, garlic & paprika, black truffle and curry flavours.

There are also the traditional green and black olive flavours. Innovative packaging in a tin that is 100% sustainable. These olives are single-serving with no liquid or pit, ready to eat. Convenient packaging, together with the nutritional values of olives and low salt content, make THE COOLIVES a healthy snack.

TOP 10 AZTEC LAGER DRINKS

New, low-alcohol, Aztek Lager is a complex blend of both new variety hops and the noble variety Golding.

When used in combination the agave syrup & agave inulin in Aztek lager, works to bring clean and refreshing taste to what is typically a harder recipe to make taste great when low in alcohol. The agave enhances the body and mouthfeel while also delivering a slight sweetness to the final product attributes.

The beer has a ‘moreishness’ that is often missing in the no2low sector.

PAPERCUP

CHILLED & FRESH FOOD The PaperCup is an incredible innovation. It is 100% fully recyclable made from renewable materials FSC® certified paper. This allows replacing plastic with a completely paper waste recyclable product.

Customers have a comprehensive view of the product from the top transparent head-sealing film. The container is identified as a C/PAP 81 or PapPet (Paper + plastic) cup. The multilayered material preserves fresh olives packed brineless.

WINNER

October 2021

53

LOTAO LOTAO GREEN GREEN JACKFRUIT JACKFRUIT VEGGIE VEGGIE BALLSBALLS ORGANIC ORGANIC

The tender The “meat” tender balls “meat” made balls from made jackfruit from jackfruit are a vegan areand a vegan exoticand variation exotic on variation the crosson the crosscultural, rustic cultural, classic. rustic Spicy classic. fried, Spicy withfried, toasted with toasted sesame, jackfruit sesame,and jackfruit Far Eastern and Farspices.

Eastern The spices. The finely fibrous finely jackfruit fibrousballs jackfruit are aballs firm-to-theare a firm-to-thebite, juicy bite, tastejuicy experience. taste experience.

Also available Also as available as Jackfruit Burger Jackfruit and Burger Rice Burger. and Rice Burger.

Healthy variety Healthy forvariety your shelves! for your shelves!

TOP 10 TOP 10

WINNER WINNER B’MORE B’MORE WATER WATER WITH WITH PLANTPLANT STEMSTEM CELLSCELLS DRINKS

DRINKS

Premium Premium enriched shot-bottled enriched shot-bottled water with water plantwith stem plant cellsstem that cells provide that provide high nutritional high nutritional value. Plant value. stem Plant cell uniqueness stem cell uniqueness is a high nutritional is a high nutritional value in the value small in the volume, smallwhich volume, allows which development allows development of smart future of smart future beveragesbeverages and food. and Nordic food.

Food Nordic is a pioneering Food is a pioneering company company in the in the production production of food with of food plantwith stem plant cells.stem cells.

WINNER WINNER HEMPHEMP & GINGER & GINGER BITESBITES FINE FOODFINE FOOD

Hemp Protein Hemp Raw Protein Fruit Raw BitesFruit are aBites mixture are aofmixture hemp protein, of hempginger, protein, ginger, cashew, desiccated cashew, desiccated coconut and coconut dates.and dates.

No sugar added, No sugar noadded, artificial nocolour artificial or flavour, colour or vegan, flavour, raw, vegan, gluten raw, gluten free, 100%free, plant 100% based, plant non based, GMO,non dairy GMO, free,dairy excellent free, excellent source of source of protein. protein.

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GRACI MUESLI SWEET FRUIT&ROOT ORGANIC

WINNER

Graci Organic Overnight muesli‚ “Sweet Fruit&Root” is a scientifically tested product developed with the brain-gut relationship in mind, that involves direct and indirect pathways between cognitive and emotional centres in the brain with peripheral intestinal functions.

Clean your gut, empower your brain!

The product is rich in prebiotics, with no added sugar, vegan friendly and in 100% recyclable packaging!

WINNER VEGAN COMPLETE MASHED POTATOES FINE FOOD

For Engel, vegan is no marketing trend, but a healthy nutritional form, and so the creation of a vegan mash potato, which is gluten free and rich in protein: 100% delicious and nutritional-full.

Because service food is challenging, this vegan mash potato is instant, free of lumps and easy to make. It is stable for four hours in bain-marie and microwaveable.

TOP 10 SAFFRON SAUCE – SUGOSI® I PRESTIGIOSI FROZEN FOOD

A line of exquisite sauces, prepared from finest ingredients, I Prestigiosi offers you a sauce of the highest organoleptic quality and protected by careful deep-freezing.

GOOD GRAPES DRINKS

The world‘s grapest soft drink!

Good Grapes is made from Verjus, the refreshing, subtly sour juice of unripe grapes, which are cut from the vines before the actual harvest. This is done to achieve a better yield.

WINNER

October 2021

55

FROZEN FROZEN PESTOPESTO DROPS DROPS FROZEN FOOD FROZEN FOOD

TOP 10 TOP 10

Little drops Little of frozen drops pesto of frozen containing pesto containing the the unique aroma unique of scented aroma ofBasil scented grown Basil in grown in the farming thefirm farming in Genova firm in Pra‘ Genova since Pra‘ 1827, since 1827, together with together an accurate with anselection accurate of selection the other of the other ingredients. ingredients.

This packaging This packaging is the combination is the combination of the of the culinary Genoese culinarytradition Genoese and tradition the innovation and the innovation of the frozen of the product, frozenwhich product, mantains which mantains the the organoleptic organoleptic characteristics characteristics of Pesto and of Pesto and guarantees guarantees its goodness its goodness and freshness. and freshness.

The PestoThe drops Pesto (15gdrops each)(15g are suitable each) arefor suitable all for all uses in two uses different in two sizes different for Horeca sizes for & Horeca Retail. & Retail.

TOP 10 TOP 10 BIO HAPPY BIO HAPPY VEGGIES VEGGIES VEGETABLE VEGETABLE BAR BAR BEETROOBEE BEETROOBEE FINE FOODFINE FOOD

ORGANIC ORGANIC Happy Veggies Happy VEGETABLE Veggies VEGETABLE BARS Beetroot BARS–Beetroot Beetroobee – Beetroobee contain 100% contain natural 100% ingredients. natural ingredients.

This is possible This isbecause possiblethe because bars the bars are made are with made nothing withother nothing thanother fruitthan and vegetables. fruit and vegetables.

The bars contain The barsno contain added no sugar, added syrup sugar, or other syrupsweeteners, or other sweeteners, added added flavouring, flavouring, aromas oraromas flavouror enhancers. flavour enhancers.

No preservatives, No preservatives, nothing but nothing beetroot butand beetroot apple.and apple.

All bars are Allfree barsfrom are free gluten from and gluten milk as and well milk asas being wellvegan as being vegan friendly. friendly.

WINNER WINNER GIANNINIS GIANNINIS BIO PIZZA BIO PIZZA VEGANA VEGANA FROZEN FOOD FROZEN FOOD

Organic stone Organic oven stone pizzaoven 29 cm pizza with 29tomato cm with sauce, tomato Mediterranean sauce, Mediterranean oven oven vegetablesvegetables and spicy and vegan spicy pizza vegan topping pizzamade topping from made cashew from nuts cashew and nuts and chilli. Handmade chilli. Handmade in Berlin with in Berlin a 48hwith dough a 48h fermentation. dough fermentation.

Vegan. Vegan.

WINNER WINNER TARTUFO TARTUFO DI PIZZO DI PIZZO – PISTACHIO – PISTACHIO FROZEN FOOD FROZEN FOOD

Pistachio ice Pistachio creamice filled cream withfilled pistachio with pistachio and coated and with coated white with white chocolatechocolate powder. Pistachio powder. gelato Pistachio with gelato a heart with ofapistachio. heart of pistachio.

Thanks toThanks a rich recipe to a rich with recipe premium with premium ingredients, ingredients, this product thisisproduct is characterised characterised by the intensity by the in intensity taste and in taste aftertaste and aftertaste of pistachio. of pistachio.

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WINNER

WINNER

STAY STRONG PROTEIN MILK DAIRY

SHIITAKE MUSHROOM CHIPS FINE FOOD

Shiitake mushrooms are well known for their bursts of Umami.

These MushGarden Shiitake Mushroom Chips are cooked at low pressure and low temperatures to crispy perfection.

With enhanced savoury flavours while preserving the shiitake mushroom’s nutritional elements, mouthwatering flavour and wholesome ingredients.

The new high protein milk for those who strives for a healthy and active lifestyle.

With a lot of protein, little fat, vitamin D and lactose-free, Stay Strong protein milk has a full-bodied taste and can be used in a variety of ways.

Coming soon! Stay Strong‘s will soon be available as protein quark.

BBQ GRILLED PORK SAUSAGES ON WOOD EMBERS MEAT

Traditional Italian pork sausages, grilled on certified wood embers.

Slightly flavoured with natural spices.

Shelf life 120 days at 0 / +4°.

Minimum weight guaranteed 150 gr. No weight loss, as completely cooked.

Ready to eat.

The original BBQ flavour on real wood embers.

WINNER

October 2021

57

RICELY RICELY – RICE– FRUITS RICE FRUITS SMOOTHIE SMOOTHIE DRINKS

DRINKS

Ricely is aRicely veganisrice a vegan smoothie. rice smoothie.

It is 100% It is 100% glutenfree. glutenfree.

More creamy More than creamy a milkshake than a milkshake and and very fruity. very fruity.

Ingredient: Ingredient: water, 20%water, fruits,20% 8% fruits, rice, 8% rice, askorbinacid, askorbinacid, salt. salt.

Storage life: Storage 1 yearlife: without 1 yearcooling. without cooling.

4 flavours:4mango-mandarin, flavours: mango-mandarin, cherry-raspberry, cherry-raspberry, ananas-bergamot, ananas-bergamot, quince-mandarin. quince-mandarin.

WINNER WINNER

WINNER WINNER

TOP 10 TOP 10 JERKYJERKY SLICES, SLICES, SALMON SALMON SKIN CHIPS SKIN CHIPS

MY COFFEE MY COFFEE SPICESPICE CACAO CACAO KISS KISS

CHILLED &CHILLED FRESH FOOD & FRESH FOOD

FINE FOODFINE FOOD

Crispy Queen Crispy Harbour QueenChips Harbour are Chips high in are content high inofcontent proteinof and protein and omega-3 polyunsaturated omega-3 polyunsaturated fatty acidsfatty thatacids makes that this makes product thispreferred product preferred over regular over chips. regular Thechips. unusual Thetaste unusual and taste texture and are texture widelyare used widely by used by experienced experienced chefs for cooking. chefs for cooking.

Made from Made high-quality from high-quality chilled Atlantic chilledsalmon Atlantic from salmon Norway. from Norway.

Convenient Convenient easy-openeasy-open vacuum packaging vacuum packaging allows maintaining allows maintaining of productof product freshnessfreshness and taste,and for ataste, long for time. a long time.

With delicate Withtaste delicate and taste unique and smoked uniqueflavour smoked of flavour the Queen of the Harbour Queen Harbour salmon. salmon.

For chocoholics For chocoholics and anyone and else anyone who can‘t else who get enough can‘t getchocolate: enough chocolate: Cacao Kiss Cacao turnsKiss coffee turns andcoffee hot drinks and hot into drinks a tantalisingly into a tantalisingly sweet sweet experience. experience.

Chunks ofChunks chocolate of chocolate brittle with brittle a delicate with ahint delicate of caramel hint ofand caramel and vanilla give vanilla any kind give of any coffee kind an of coffee irresistible an irresistible flavour of flavour chocolate. of chocolate.

Can be freshly Can be ground freshly onto ground cappuccino, onto cappuccino, a flat white, a flat a hot white, chocolate a hot chocolate or desserts. or High desserts. visual High appeal. visual appeal.

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WINNER SOUL REFRESH DRINKS

Soul Refresh by Chiefs®, the lifestyle drink in Rise, Move, Glow and Calm varieties is a fruity refreshing drink with selected plant extracts and valuable vitamins and minerals. These four daily drinks ensure sufficient hydration. The calorie-free, noncarbonated drinks are available in Pineapple & Ginger, Strawberry & Aloe Vera, Apple & Mint and Mango & Guarana.

WINNER WHOLEGRAIN CRISPBREAD CHICKPEA “FALAFEL”

2B HEMP GIN DRINKS

A high quality gin made from organic wheat. By introducing the fruits of the multi-fruit drink 2B HAPPY (including apricot, pomegranate, lemon balm, ginger and real hemp powder) into the distillation process, 2B HEMP GIN convinces with the balanced and mild aroma of these fruits and the typical hemp note.

FINE FOOD

New Dr. Karg’s Wholegrain Crispbread Chickpea “Falafel” is inspired by the cuisines of the Levant region as well as the current chickpea trend. With black and white sesame and a colourful palette of spices, this creation will take you away to a world of delights straight from 1001 Nights.

Extra virgin olive oil rounds out the flavour and provides the typical airy bite. The Variety of the Year 2022 is vegan and a natural, plant-based source of protein.

Note: only available in Germany.

WINNER

DRIP COFFEE HOT BEVERAGES

Ground coffee from Costa Rica: Best beans, shade grown, handpicked, harvested and roasted in Costa Rica, simple brewing process, no equipment required.

El Gusto Gourmet Drip Coffee delivers a convenient and portable coffee experience with exceptional fragrance, aroma and flavour from the finest specialty-grade beans of amazing Costa Rica.

WINNER

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BUCKWHEAT WHITE CHOCOLATE FINE FOOD

WINNER

Nature’s Own Factory handmade chocolate crafted using Bean-to-bar technology. It involves quality control of the whole chocolate manufacturing process: from choosing cocoa beans to the finished bar. The chocolate consists of high-quality cocoa beans grated on stone millstones with buckwheat tea from Nature’s Own Factory. Only high quality natural ingredients are used.

Creamy taste of white chocolate with cane sugar and biscuit notes of Tartary buckwheat.

WINNER VEGAN CHEESE – BAKED PROTEIN CHIPS BREAD & BAKERY

PROTEIN Pyramids are slowly baked crisps from cereals and vegetables with the addition of natural, nutritional yeast, which create a wonderful VEGAN CHEESE TASTE with a hint of green onion. Only natural and allergen-free ingredients and the addition of pea protein and sunflower oil.

Gluten-free, vegan, alergen-free ingredients.

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WINNER

OVOPLUS PASTEIS DE NATA BREAD & BAKERY

Typical Portuguese tart made with OvoPlus. This allows for a pastry with 50% less sugar, 30% less fat and 85% more protein than a traditional egg-custard tart, but with much more flavour and better quality. Heat for 8 mintues in oven.

Frozen product (5-month shelf date). Retail format: box with 4 items.

HORECA format: box with 36 items.

ER

WINNER CAULIFLOWER WINGS WINNER

HERBAL TEA STICKS – ORGANIC COLLECTION

FROZEN FOOD

Apetit‘s deliciously crunchy Cauliflower and Broccoli wings will change people‘s preconceived notions about frozen vegetables. The wings will increase the average purchase of frozen vegetables through higher added value. These delicious vegetables are quick to prepare in the oven, airfryer or deep-fryer. Vegan, glutenfree and palm oil free. Nutri-Score A.

ORGANIC

A unique collection of teas on sticks, handmade, selected with the greatest care from the highest quality raw materials. The ingredients used in the production were obtained from natural resources and from an organic herbal garden. The herbs were collected at the optimal time of growth, so they contain the most active substances.

The teas are characterised by a pleasant, herbal taste and aroma.

The herbs were harvested according to the biodynamic calendar.

ZERONIG FINE FOOD

Principessa’s Zeronig is the vegan and sugar-free honey alternative.

On bread, in muesli, in pastries, for sweetening and baking or simply spooned pure: Zeronig is a sweet pleasure that tastes like honey but is not honey. In true Principessa quality, without palm oil, artificial colours or preservatives and of course free of gluten and lactose.

WINNER

AMMI HORSE MEAT BAR MEAT

Rich flavour protein bar made of premium quality horse meat, mixed with dried tomatoes and natural spices.

AMMI MEAT BARS use high-quality ingredients natural supplements rich in antioxidants, vitamins and minerals, which enhance the useful qualities of the product and add a unique taste. Gluten-free product, high in protein, low in carbohydrates.

Storage: at room temperature.

WINNER October 2021

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JACK DANIEL’S SWEET & SPICY BBQ SAUCE FINE FOOD

For an extra “kick” try Sweet & Spicy Jack Daniel’s BBQ Sauce and add excitement to any meal or appetizer. This is blend of a little bit of heat and a little bit of sweet that delivers zip and zing but won’t overpower your palate.

WINNER

WINNER WINNER CHARDOLINI WHITE & ROSÉ DRINKS

The perfect alternative to wine to add a touch of sparkle to any occasion.

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HARD CHEESE TUBER – MEDITERRANEAN DAIRY

A special kind of hard cheese is this is at least three months ripened cheese tuber. With its panade of tomatoes and basil, it is especially suitable for refining pasta, casseroles, risotto, or steamed vegetables.

Grated on warm dishes, it becomes creamy. DIE KÄSEMACHER, this hard cheese tuber is the regional answer to Parmesan.

WINNER LIQUID SPIRULINA WINNER SHREDDED DUCK CONFIT – SPECIAL BURGER

FINE FOOD

A patented manufacturing process, enables the production of spirulina in liquid form. The blue colour of our spirulina is due to the quality of extraction of the phycocyanine, the addition of active element of spirulina. The several ingredients to the liquid spirulina further increases the energy content of this product.

MEAT

Shredded duck meat for a premium burger that sets menus apart.

Delicious confit flavour, shredded texture for extra gourmet appeal.

A product made from 100% French fattened duck meat. Pre-cooked and shaped into discs: time-saving and easy to use. Frozen for longer storage. Perfect diameter for bread rolls.

COWFETTI DAIRY

Cowfetti Cheese is an unique colourful 50% fat idm cheese. It is a mild tasting cowmilk cheese with a touch of smoky aroma and a beautiful taste palette of chili, pepper, paprika, mustard and coriander.

One wheel is appr. 5 Kilo.

WINNER

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MEEAT TIKKA MASALA MEAT

WINNER

Meeat Tikka Masala is a delicious plant-based sauce made from stomach friendly fermented fava bean. The sauce is gluten free and easy to prepare by heating it through.

WINNER

WINNER

COMPOSTABLE COFFEE CAPSULES AT HOME HOT BEVERAGES

SUPER SODA HEMP -QUINCE PASSION FRUIT DRINKS

True to the motto “Skip the Bullshit”, these sodas contain 100% natural ingredients. No artificial sweeteners, industrial sugar, stabilizers or acidity regulators.

All natural, low calories, no added sugar, vegan.

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Range of eight coffee capsules.

The capsules are compostable in less than six months at room temperature and made from 100% renewable materials. Zero waste when recycled in a domestic compost.

0% plastic, 0% aluminum, 100% biobased, limited carbon footprint, compostable capsule in the garden Capsules that can be composted at home, compatible with Nespresso machines (except for vertuo).

TOP 10 WINNER

“SPORT HONEY” WITH TAURINE AND CRANBERRIES FINE FOOD

READY TO EAT – BEET ROOT TOTS CHILLED & FRESH FOOD

Small and vegan with a vegetable mix of beetroot, potatoes, onions, apples, shallots and the slightly spicy flavour of horseradish, with a mild coating of millet, quinoa and linseed.

Ready to eat for immediate snacking or to enjoy warm after five minutes in the oven. Available in convenient pack sizes of 100g (approx. 12 pieces).

“Sport honey” is a new line of honey for a healthy diet. A functional honey product for people seeking to lead an active healthy lifestyle, an additional source of vitamins, micro- and macroelements. Created jointly with the Research Institute of Honey and Bee Products.

Honey is 100% assimilated by the body and is an excellent conductor for the maximum assimilation of all nutrients in the product. “Sport honey” with Taurine and Cranberries for weight control, improves energy and metabolic processes.

MEATLESS FARM READY MEALS FROZEN FOOD

Honest, craft made and full of flavour. 100% vegan made with fresh ingredients and meat substitutes of the highest quality. Each meal contains at least 200gr of vegetables and 50% of daily nutritional value. Flash frozen after cooking to preserve the flavour and nutritions.

WINNER

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DEMI-LAPIN DÉCOUPÉ DEMI-LAPIN DEMI-LAPIN DÉCOUPÉ DÉCOUPÉ LAPIN & BIEN LAPIN LAPIN & BIEN & BIEN MEAT

MEATMEAT

WINNER WINNER WINNER

Cutout out half rabbit.

Cut Cuthalf outrabbit. half rabbit.

Rabbits fedwith with anon-GMO non-GMO diet(<0.9 (<0.9 %)and and Rabbits Rabbits fed fed a with a non-GMO diet diet (<0.9 %) %) and in compliance with the Bleu-Blanc-Coeur in compliance in compliance with the withBleu-Blanc-Coeur the Bleu-Blanc-Coeur approach (abrand brand recognised bythe the French approach approach (a (a brand recognised recognised by byFrench the French andEuropean European authorities forits its nutritional and and and and European authorities authorities for for nutritional its nutritional and environmental value) environmental environmental value)value) Thisis isan anis innovative andtotally totally newmethod method of of This This innovative an innovative and and totally new new method of breeding: therabbits rabbits areraised raised onthe the ground breeding: breeding: the the rabbits are are raised on onground the ground inwide wide penspens withnight nightnight areasareas andshelter shelter to to in in wide pens with with areas and and shelter to promote animal well-being. promote promote animal animal well-being. well-being.

WINNER WINNER WINNER

WINNER WINNER WINNER

WHOLEY AÇAÍ BOWL WHOLEY WHOLEY AÇAÍ AÇAÍ BOWL BOWL ORGANIC ORGANIC ORGANIC

Packed withthe thesuperfood superfood fromfrom Brazil, Wholey AçaíBowl BowlBowl addsadds twist to to Packed Packed with with the superfood from Brazil, Brazil, Wholey Wholey Açaí Açaí adds aatwist a twist to thebreakfast breakfast table.table.

WithWith hint ofcreamy creamy coconut, andready ready injust just 60 the the breakfast table.

With aahint a of hint of creamy coconut, coconut, and and ready in in60 just 60 seconds. seconds. seconds.

Allingredients ingredients inSmoothie Smoothie Bowls are100% 100% organic andall all natural.

TheyThey All All ingredients in in Smoothie Bowls Bowls are are 100% organic organic and and natural. all natural.

They areflash-frozen flash-frozen andpreserved preserved without anyadditives additives orchemicals. chemicals. are are flash-frozen and and preserved without without any any additives or or chemicals.

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VEGAN ORGANIC MOZZARELA VEGAN VEGAN ORGANIC ORGANIC MOZZARELA MOZZARELA BALL IN BRINE BALL BALL IN BRINE IN BRINE DAIRY DAIRYDAIRY

vegan alternative tothe the classic mozzarella ball. ball.

AAvegan A vegan alternative alternative to toclassic the classic mozzarella mozzarella ball.

WINNER WINNER WINNER WINNER AL!VE CHOCOLATE DROPS AL!VE CHOCOLATE DROPS FINE FOOD FINE FOOD

AL!VE Chocolate dropsdrops is anisinnovative chocolate with with a convenient shape, AL!VE Chocolate an innovative chocolate a convenient shape, modern to goto packaging (32 g)(32 and taste.taste.

This This is a functional modern go packaging g) superior and superior is a functional chocolate with with added vitamins and minerals which help help to improve chocolate added vitamins and minerals which to improve the immune system. peanut and nutty dropsdrops contain milk milk proteins and and the immune system. peanut and nutty contain proteins reduced sugar; energy dropsdrops is vegan – dark chocolate with with enriched reduced sugar; energy is vegan – dark chocolate enriched orange flavour and contains natural caffeine. orange flavour and contains natural caffeine.

CUPCAKE PINEAPPLE-OATS CUPCAKE PINEAPPLE-OATS FROZEN FOOD FROZEN FOOD

Vegan sponge cake cake with with pineapple cream flavoured with with coconut.

Vegan sponge pineapple cream flavoured coconut.

A fresh, fruity cupcake with a tropical topping.

Fluffy sponge A fresh, fruity cupcake with a tropical topping. Fluffy sponge cake cake with with pineapple puree and walnuts, covered with with an exotic, pineapple puree and walnuts, covered an exotic, coconut-flavoured pineapple cream and pineapple preparation, coconut-flavoured pineapple cream and pineapple preparation, decorated with with coconut flakes. decorated coconut flakes.

COLOURFUL SWEET COLOURFUL SWEET POTATO FRIES POTATO FRIES FROZEN FOOD FROZEN FOOD

An amazing trio of yellow-freshed, red-freshed, An amazing trio of yellow-freshed, red-freshed, and purple-freshed sweet potatoes that that has ahas a and purple-freshed sweet potatoes rich, rich, creamy, and sweet flavour. creamy, and sweet flavour.

100%100% food food colouring free. free. colouring

WINNER WINNER

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AÇAÍ TRIBE SORBET FROZEN FOOD

Açaí is a dark coloured fruit with an intense flavour, and an excellent nutritional composition, highlighting the great levels of anthocyanins and flavonoids, important antioxidants and omega.

Açaí Tribe Sorbet is prepared with 50% of fruit pulp, does not contain dyes, preservatives, dairy products and it is GMO free.

2B HAPPY HEMPDRINK DRINKS

Developed by Dr. Armin Breinl – gynecologist from Graz, this multi-fruit drink contains only natural ingredients – 61% fruit content (apple, hops, apricot, pomegranate, lemon balm, ginger) combined with real hemp powder and valuable vital substances such as L-tryptophan and spirulina algae provide not only a great taste experience but also regeneration and relaxation.

Completely without added sugar.

SAFFRON-PISTACHIO ICE CREAM DAIRY

Velvety and incredibly creamy, with the incomparable taste of saffron and pistachios. A premium class ice cream with subtle hints of piquant nuttiness and the unique aroma and taste of saffron.

BIO VIGO KOMBUCHA SHOTS ORGANIC

The brand-new approach to wellness shots: BIO VIGO Kombucha shots.

Good health comes from the gut flora and gut microbiota is at the core of the approach to these wellness shots.

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FISH-FREE STICKS FROZEN FOOD

These are the fish sticks you grew up with but improved. Made from plants, featuring a flaky whitefish texture with a light, crispy breading. A good source of plant-based protein and a convenient freezer friend for quick and easy meals.

Sized perfectly for little hands to dunk into ketchup, they make craveworthy grownup meals too – top with a cool slaw and wrap in warm tortillas for an easy fish taco fix.

PLANTON DOUBLE PLEASURE DESSERT DAIRY

A plant-based double layer dessert without added white sugar. Lactose free, casein free, gluten free with a clean and short label and low fat content.

This healthy treat comes in three different flavours, Almond & Caramel, Hazelnut & Chocolate and Coconut & Chocolate.

12 SCALLOPS IN CRISPY WAFER SHELL FROZEN FOOD

Serve these “mini” scallops on crispy wafer shell with finely tuned garlic-parsley cream as an appetiser or aperitif! Portioned as a single bite. The small crunchy morsels complement buffet and finger food catering.

TOP 10

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(09) 304 0142 ext 703 caroline@reviewmags.com

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NEW ZEALAND

Passionate about food since 1957

Supplying quality Italian cheeses to New Zealand food manufacturers. Backed by the wealth of experience and industry innovation from Granarolo, the largest Italian milk and cheese group, offering the best dairy products that nature and technological progress can create.

Granarolo New Zealand Ltd 337 High St, Boulcott, Lower Hutt 5010, New Zealand

+64 (0)9 551 7410

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