SupermarketNews Magazine | March 2019

$

10.95

March 2019 • Vol. 12 No. 3

hempfeature

(see page 23)

Remedy Switchel is a fresh new reboot of an old school live cultured drink. It’s fizzy, refreshing and a little fiery.

Made from the same kitchen bench that brought you Remedy Kombucha www.remedydrinks.co.nz

editorialcomment SET AND FORGET: The Future Of Grocery Caitlan Mitchell Editor

caitlan@reviewmags.com

pg 23

diarynotes

Consumers love to forget about repeating tasks, now you can help them do that with an add on to online shopping. Take the high-end supermarket shopper, buying for 4 or 5 people, spending $300-600 a week on groceries. What if you could guarantee their weekly spend by signing them up to a subscription delivery service for all their favourite repeat purchases?

This is the ideal situation to lock in their spend with your banner. This also leaves the shopper to go either online or instore for weekly indulgences and fresh ingredients.

This also helps with consumers who forget to come into the store with bags or enough bags.

A brief survey of our consumer focus group showed that over half would be happy to have their “essentials” delivered on a cycle that didn’t require any input from them.

Nielsen is already tracking the rise of subscription-based online shopping

with 60 percent of those aged 21 to 34 willing to use some type of online automatic subscription service while 17 percent of millennials are already using it.

Consumers select an option that allows essential everyday items such as toilet paper and laundry powder to be automatically refilled and delivered to their home every week.

It makes sense to have an automatic subscription service for shelf stable products that consumers need available online. Allowing customers to set up automatic replenishments at a weekly or monthly cycle would result in guaranteed sales for retailers and added convenience for the customer. After all, we are in the business of convenience.

April 21 – 26: Malaysia International Food & Beverage Trade Fair 2019

May 28 – 30: Food & Grocery Australia Conference

May 14 – 16: Sial China 2019

August 15 – 19: Hong Kong Food Expo

May 15: KAM Networking, ASB

October 05 – 09: Anuga 2019

ATTENTION GROCERY SUPPLIERS The Food and Grocery Council is an industry association for grocery suppliers providing members networking, events, industry information and strong advocacy.

Contact us for information on the benefits of membership: katherine.rich@fgc.org.nz • Networking • Industry Updates • Conference and Events • Education and Training • Advocacy and Law Reform

www.fgc.org.nz

departments

08 Behind The Business 11 Plant Based Feature 16 What's New 23 Hemp Feature 30 Store of the Month

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SupermarketNews is published under license. Please direct all enquiries and correspondence to SupermarketNews. The opinions and material published in this edition of SupermarketNews are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher.

Copyright 2019

CHAIRMAN Peter Mitchell, peter@reviewmags.com

EDITOR Caitlan Mitchell, caitlan@reviewmags.com

SENIOR DESIGNER Raymund Sarmiento, raymund@reviewmags.comå

PUBLISHER Tania Walters, tania@reviewmags.com

EDITORIAL STAFF Georgina McKimm, georgina@reviewmags.com Mark Fullerton, mark@reviewmags.com Chris Glavovic, chris@reviewmags.com

GRAPHIC DESIGNER Ciaran Carroll, kez@reviewmags.com

GENERAL MANAGER Kieran Mitchell, kieran@reviewmags.com

ADVERTISING SALES Felicity-Anne Flack, felicity@reviewmags.com

EDITORIAL DIRECTOR Sarah Mitchell, sarah@reviewmags.com

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ISSN No.

1173-3365

Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140 Parnell, Auckland Tel (09) 3040142 Fax (09) 3772794

The NEW ZEALAND BEVERAGE COUNCIL is an industry association whose members cover all aspects of the non-alcoholic beverage market both in New Zealand and the export markets.

The Council members are spread throughout New Zealand and come together annually for an industry conference that covers industry issues and is addressed by international speakers. The organisation monitors product quality and sets standards for the industry and runs national competitions and awards.

THE NEW ZEALAND BEVERAGE COUNCIL (NZBC) P.O. Box 47, AUCKLAND 1140, New Zealand.

Email: info@nzbc.nz Phone: +64 9 309 6100 DDI: +64 9 302 9932

oat-ola launching april

new

$10.99 RRP range!

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news BAKING WITH A BANG

INVIVO PARTNER WITH SJP Tom and Ben Grooten were born surrounded by pastry and pies. They grew up helping their dad in his bakery and have worked alongside him ever since. Over the years the brothers perfected their award-winning family recipe, and from there The Baker’s Son was born.

The Baker’s Son focus is on what Kiwis love, plenty of meat and lots of flavour. Using only the best ingredients, their family recipes contain no preservatives, MSG, artificial flavours or colours, and are full of New Zealand Angus beef and free-range chicken, all wrapped in a golden pastry.

The range was launched at the end of 2018, and the team is striving for the top. The Baker’s Son range offers three Kiwi favourites; Angus Mince & Cheese, Angus Steak & Cheese and Free-Range Butter Chicken. Its packaging offers two different display options, portrait and landscape, to suit different store shelves as well as visually standing out.

The Bakers Son Range is sold as two packs, offering an upsell opportunity to increase the basket spend. This versatile and attractive packaging allows for a tidy and professional fridge display. Following the launch of the first range, The Bakers Son momentum is not slowing down.

“Our focus is on innovation to grow this section and provide excitement for consumers with exciting new flavours to come,” said Tom and Ben. “We are the Baker’s sons – pies and sausage rolls are what we know.”

For more information, contact Tom and Ben at info@thebakersson.co.nz, visit www.thebakersson.co.nz or phone 09 421 9027. n

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Kiwi wine company Invivo has announced a wine collaboration with New York icon Sarah Jessica Parker. The partnership will see a Sauvignon Blanc and Rosé launched during the New Zealand Winter. The star considers herself to be a true wine lover and has enjoyed the collaboration process with Invivo.

“I’m so looking forward to every single stage of the creation. I intend to be very hands-on throughout the process, as I am with all my endeavours, and could not be partnering with a better brand than Invivo.” This new collaboration with SJP is not a celebrity endorsement; the actress will be involved in every aspect of the new

PIC’S OPENS DOORS

wine, from the naming and label design to the winemaking itself and choosing the final blend.

SJP is also a shareholder in the company, making this a long-term venture for both parties. Invivo’s co-founder Tim Lightbourne remarked that the pairing seemed like the perfect fit.

“We didn’t want a silent partner or just a familiar face – we wanted someone who will throw themselves into the process and make wine that’s all about them and reflects their excellent taste.

Collaborations are already familiar territory for Invivo – they’re also the guys behind UK talk show host Graham Norton’s hugely successful wine and recently released gin labels. n

The doors of Pic’s Peanut Butter World have opened to peanut butter lovers. Pic’s Peanut Butter World is a purpose-built destination for locals and visitors in the Nelson Tasman district.

The 3500m² building houses a 500m² foyer featuring a spiral staircase and offices, as well as an exhibition and tour mezzanine that overlooks the working factory. The new destination also boasts an on-site café which is run by Nelson Tasman’s awardwinning coffee company Pomeroy’s, who has been roasting and brewing in Nelson since 1989.

The Peanut Butter World building features a unique industrial ambience designed by Simon Hall of JTB Architects and constructed by Coman Construction to celebrate its function as a working factory. n

news

SWINGING SUCCESS FORTUNE FAVOURS SECURES DEAL Countdown’s annual Suppliers Charity Golf Day has successfully raised more than $150,000 for Dementia Auckland, to help them provide support for people living with dementia and their carers.

The popular event, was organised with the help of Parnell Rotary, Dementia Auckland, and Titirangi Golf Course volunteers, and was attended by more than 300 Countdown suppliers who each contributed to the impressive donation total.

The funds raised will ensure Dementia Auckland can continue to provide support, education and socialisation services. “We have been supporting this event alongside Parnell Rotary for 16 years now and have helped to raise much-needed funds for Dementia Auckland so that they can develop their services and meet the growing needs of those who have dementia,” said Countdown general manager merchandise, Scott Davidson. n

Wellington craft brewer Fortune Favours has signed an exclusive distribution deal with Coca-Cola Amatil NZ which will allow the company to oversee the sales and distribution of Fortune Favours beer and cider ranges throughout New Zealand. Fortune Favours CEO and founder Shannon Thorpe said that the deal would make Fortune Favours a national brand.

“We are very excited about the partnership and see it as a great way to take FF from being a strong ‘up and comer’ to a truly national

CHEESE JUDGING COMMENCES Cheese experts have converged on AUT School of Hospitality and Tourism to taste their way through more than 280 entries to find New Zealand’s top cheese.

NZSCA chair, Neil Willman commented on one of the exciting

changes for the judging this year. “The growth in Italian-style cheese has seen an increase with 28 different cheeses to be judged. It’s a reflection of the change to a more Mediterranean style of eating.

“The Italian cheese category

brand.” As part of the agreement, Coca-Cola Amatil will be putting a team of beer ambassadors on the road to ensure that customers have all the support and information they need to engage their customers with the brand. n

includes the more well-known Italian favourites such as mozzarella, ricotta and mascarpone but interestingly there are other styles which are less familiar in New Zealand,” said Willman.

The announcement of the 26 Trophy Winners will take place on Tuesday 21 May at a three-course gala dinner. n

NEW

Mentos Soft Drink Flavour Mix Capture the need for

SMALL TREATS NEW FLAVOURS are a key

ORANGE LEMONADE COLA

driver for incremental sales Impactful floorstand to

MAXIMISE YOUR SALES

NEW SOFT DRINK MIX IS AVAILABLE FOR A LIMITED TIME Contact your DKSH New Zealand Limited representative for more information.

March 2019

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internationalaisle comes as the dairy company announced significant growth for the last six months of 2018 with the company’s net profit rising to an impressive $152.7 million, taking the A2 Milk Company’s total market value to $10.24 billion.

As a result of its impressive and rapid growth, Fonterra has announced that it is looking for farms to supply milk to the A2 Milk Company for the 2019/2020 season. “It clearly shows the strength of our strategic relationship, and our shared commitment to fasttrack market growth and enable farmers to create additional value from their milk,” said Mike Cronin, Fonterra managing director of co-operative affairs. Fonterra has said that it estimates that 100 farms will be needed for the next season. n

US DISTRIBUTION The A2 Milk Company has achieved national distribution in the US, signing deals with Kroger and Albertsons/ Safeway. The deal will bring the Australian company’s total distribution in the US to 80 major retailers with a total of 12,400 outlets. The news

DAIRY SHAKE UP

revealed that Vietnamese consumers now prefer high-quality organic milk as well as milk from walnuts and macadamia nuts. Fonterra is one of the biggest dairy companies in Vietnam with a 57 percent share of the dairy foodservice market. “Vietnam is an important market for us and where we have a long history, operating our consumer brands business for more than two decades,” said Fonterra. The CPTPP will see 11 countries sign the free trade agreement. n

Under the new Trans-Pacific Partnership, Japan, Singapore and New Zealand will no longer face import tariff charges. As a result, experts are predicting that Vietnam’s dairy industry is set to face some strong competition.

Vietnam is currently experiencing an increased awareness for health and wellness which has led to higher dairy product demands. A report released by the Rong Viet Securities Company

IL ADDED NO CREAM OR O GLUTEN FREE

COLOURS NO ARTIFICIAL

OR FLAVOURS

99% FAT FREE

CUSTOMER SATISFACTION DROPS

The American Customer Satisfaction Index (ACSI) Retail and Consumer Shipping Report for 2018-2019 indicates that customer satisfaction is dropping. For the second year in a row, the retail trade sector declined.

The study also showed a decline in customer satisfaction in e-commerce, despite the fact that people generally prefer shopping online. “Considering the importance of retail to overall consumer spending, this decline is a big deal,” said David Van Amburg, managing director at the Ann Arbor ACSI. A main contributing factor to the decline in customer satisfaction is poor customer service. The study proposes that the over-employment and high

BACK IN ACTION

The Pathmark supermarket banner, a metropolitan New York icon for decades, is set to make its return. Its demise came with the A&P bankruptcy in 2015, but new cooperative Allegiance Retail Services LLC have said that a new store will be open by April. The 49,000-square-foot Pathmark store will be built in Brooklyn, N.Y., and will be owned and operated

by Mount Vernon, N.Y.-based PSK Supermarkets LLC, who run 12 stores in New York. The new store will be constructed in a

CLOSURES LOOMING

For more information contact Oriental Merchant e: nzenquiries@oriental.com t: 0800 10 33 05

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turnover of staff leads to the need for constant retraining and staff shortages as people come and go. This affects how a company can provide service for customers. In the supermarket sector, although customer satisfaction dipped 1.3 percent, two companies increased their ratings. Trader Joe’s and Wegmans Food Markets both increased their scores against the heavy stream of decreasing grocers. The majority of big brands fell; Whole Foods Market dropped 2 percent, Kroger decreased by 2 percent, and Walmart division Sam’s Club fell 2 percent as well. Online, Costco performed the best, which the report attributed to its status as the value leader among other online retailers. n

Southeastern Grocers are facing further closures across 22 of their stores following their financial restructuring and emergence from Chapter 11 bankruptcy. Southeastern Grocer stores unable to make targets across their Bi-Lo, Winn-Dixie and Harveys Supermarkets will face closure by March 25th. “We realise that the closure of an underperforming store in these communities can be challenging. We do not take these decisions lightly, and only make this tough choice after careful consideration of its impact on our

previously abandoned Pathmark location that had shut with the previous liquidation. Allegiance is excited, but will await customer response before announcing any plans to expand. John Derderian, president and chief operating officer of Allegiance Retail Services, said, “Allegiance is very excited to relaunch this iconic banner and provide consumers with a contemporary store experience, coupled with the value and wide variety historically associated with the Pathmark brand.” n associates and our customers has been made,” said Joe Caldwell, Southeastern Grocers’ senior manager of corporate communications. n

techbytes WALMART BUYS START-UP

FIGHTING FOOD FRAUD The Food Safety Authority of Ireland (FSAI) has developed a new tool that can identify the DNA content of food. The tool is able to scan an item of food and proactively identify the ingredients and their biological sources.

This is a huge development which could lead to improved standards of food and labelling.

According to Dr Pat O’Mahony, chief specialist of food science and technology at the FSAI, “Our two-year project has proved that nextgeneration sequencing has the capacity to screen a variety of plant-based foods for the presence of undeclared plant species.

“Being able to scan the entire DNA content of food means that it will be difficult to substitute or hide an ingredient of biological

origin without it being detected. The plan is that in the future, the FSAI will apply the same technology for the screening of meat, poultry and fish products.” n

Walmart has purchased start-up company Aspectiva which specialises in developing machine learning techniques and processing functions using machine learning.

Aspecitva is Israel-based and has already been integrated into the Walmart-operated Incubator Store N˚8; they will, however, continue to work in their corporate premises in Tel Aviv. “Our team is excited to be part of Store N˚8 and part of Walmart’s recent investment in Israel,” said Ezra Daya, CEO of Aspectiva.

According to its website, Aspectiva’s AI solution automatically surfaces what people say about any product in any category and enables shoppers to make informed decisions and buy with confidence. n

SCHNUCKS UTILISE NEW TECH New technologies will help with data capture, mobile computing and printing at the Midwestern grocer, Schnucks. The incorporation of new devices is said to help associates become more productive and help

INTEGRATION

improve customer experience.

Schnucks is transitioning from 1D barcodes to 2D barcodes in order to be able to place additional information within each product while simultaneously improving the speed at which customers can proceed through checkout.

Schnucks will now be equipped with MP7000 grocery scanners and the more mobile DS8178 cordless scanner. Schnucks is excited to be able to implement more reliable grocery solutions and improve the shopping experience. n

HQ MANAGEMENT

MOBILE APP

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behindthebusiness THE FOOD LABELLING DEBATE

Food labelling in New Zealand is designed to aid consumers in making smarter choices about the food they are buying. Average food labels contain information on the product including ingredients, the manufacturer, and whether or not it contains allergens. Recent issues that have arisen in the labelling industry appear around the topics of Health Star ratings and country of origin.

The New Zealand Health Star Rating is designed to present an easy-to-identify scale on which similar foods can be compared in terms of fat, sugar, and sodium. Country of origin labelling is the idea that products should specify where they are from.

In theory, this rating system works. However, what has happened is companies have found ways around it so that they can retain a higher star rating, despite the fact their products aren’t actually worthy of an excellent rating.

Labels utilise catchy words like ‘fatfree’, ‘sugar-free’, and ‘high in protein’, but often replace missing taste elements with other additives.

Auckland University marketing expert Bodo Lang said that manufacturers can easily offset the bad ingredients with good.

There are loopholes in the rating system. Manufacturers can calculate their Health Star rating on an ‘as prepared’ basis. Milo, for example, calculated its rating using skim milk to give it 4.5 Health Star rating. On its own, however, Milo only receives 1.5 stars.

Whether or not the high rating contributes to the high consumption of Milo in New Zealand, the information that Milo has been able to display on its labelling for years is misleading. “A good thing plus a bad thing doesn’t make it a neutral thing. That’s the fundamental flaw and particularly the case with sugar,” Bodo Lang said.

A common misconception is that Health Star ratings are entirely comparable. Health Star ratings are actually categorised. For instance, a Health Star rating for a milk product is based on a different scale to that of a muesli bar. A 5-star cereal still probably contains more sugars and unfavourable additives than a natural, but lower rated, fillet of fish. Again, the system is still voluntary—products with poor nutritional value can simply choose to

leave it off their labelling.

Consumer NZ has recommended amendments to the Health Star rating system, ones that would see a more honest portrayal of the nutritional benefit for each product. They said that there should be a limit on the number of stars a high-sugar, high-fat, and high-sodium product can attain, as well as proposing changes to the unrealistic ways in which manufacturers can base their ‘as prepared’ ingredients as.

Fixing the inherent flaws in the system will help restore trust in these schemes. University of Auckland professor Cliona Ni Mhurchu, who is part of the New Zealand Health Star Rating Labelling Advisory Group, said that there is a case for making it compulsory, and it is a system that customers could have faith in.

Although the system may be misleading, there is a basis there for it to be beneficial to consumers.

If the labelling industry is transparent, and the manufacturers are willing to be honest, perhaps there is a way in which the Health Star rating will help to manage nutrition accurately.

Country of origin is another aspect of labelling that affects the grocery industry. Recently, The Consumers’ Right to Know (Country of Origin of Food) Act was passed. This means that country of origin labelling will become compulsory for fresh or frozen fruit, vegetables, meat, fish and seafood. Before the passing of this law, country of origin labelling was not mandatory, and much like the Health Star ratings, companies that relied heavily on imported goods could simply leave it off their labelling. The decision to not force companies to display this

information was originally made to maintain trade relations.

However, the voluntary system isn’t working. According to the Consumer NZ website, out of 81 packets of frozen berries and vegetables that were checked for a country of origin label, 21 percent had vague statements saying they were “made or packed in New Zealand from local and/or imported ingredients” or “packed in New Zealand from imported ingredients”. Five out of seven Kiwis believe that it should be mandatory for fruit and vegetable retailers to display country of origin information.

Improvements to the Health Star rating system could also clarify and improve the way that consumers interact with products. Transparent information displayed clearly for people to see would add significant value to the products that genuinely are healthy for people.

A system that doesn’t reward highsugar products just because they have compensated with high amounts of protein or fibre.

“I support advisory labels for foods high in sugar, particularly sugar-sweetened drinks,” said Mhurchu. “Research has shown that advisory labels are one of the most impactful labelling information formats. However, sugar is not the only nutrient of concern in the New Zealand diet, and options chosen need to work with the Health Star rating which rates food on their overall nutrient content and considers other nutrients of concern, too.”

Some changes could be made to the Health Star rating system that would ensure truthful information, displayed on a range of products, so that consumers may quickly identify the nutritional value of the food they are buying. It is a matter of collaboration and transparency that all manufacturers must be on board with. n

ECO-FRIENDLY LABELLING As the consumer continues to become more eco-conscious so too must the industry.

Consumers are now beginning to demand eco-friendly packaging and labelling before they buy a product. Here are some tips to consider new designing a new label:

Natural Colours

Colour is considered to be a significant sales technique, so it makes sense to portray an eco-conscious product with natural colours. Green is an obvious choice but also consider colours such as blue, white and even shades of brown.

Terminology

It is crucial for a successful launch that the correct language is used. Consider terms (if applicable) such as; organic, green, natural, free from, recyclable, biodegradable and fair trade.

A Green Label Plastic labelling is no longer a popular option with the consumer. Companies should consider alternatives to plastic such as; paper, cardboard, sugarcane starch, recyclable adhesives or even stone.

360° Displays

Customers are demanding more transparency from brands which means that now more than ever more information is required on a label. This demand is prompting more space efficient designs that can hold the required information; such as full 360˚ displays and fold out designs.

Certifications

Certifications are proving to be a driving force for customers when choosing what products to buy. Biogro and Rainforest Alliance certifications are popular with customers as are compostable and recyclable indicators.

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Extended Content Labels (ECL) Adding value to your brand

• KIWI ECLs are great for regulatory or multilingual information.

• Competitions, discounts & giveaways • Added value for your customers • Create a relationship to retain brand loyalty

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Contact us to chat about the best label for your product.

for Creative Packaging Solutions. Your product has 2.6 seconds to catch the attention of your potential customer. Retain space for marketing impact while providing extra content, information and adding value by using KIWI ECLs.

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behindthebusiness CREATING KIWICYCLE LABELS

The label industry understands the importance of sustainability as well as any other industry.

As changes in the packaging and plastics industries take place, it is essential for the labelling sector to remain up-to-date with trends and look at ways of becoming ‘greener’.

Kiwi Labels’ core promise is to not only make a brand more successful but to protect the environment while doing so. A spokesperson for Kiwi Labels said, “As one of the earliest label converters to be accredited with ISO14001 we aim to eliminate, or—if not completely possible—reduce the effect of our processes have on our surroundings.”

“With the introduction of our latest value proposition, KiwiCYCLE, we have a solution that is a prime example of a circular economy. This will help build our clients reputations with sustainability enhancement. We are excited to bring this label to the market in New Zealand.” Kiwi Labels makes it clear it is committed to continuous

BUZZING NEW REFRESH GoodBuzz Beverage Co. was started

by Alex and Amber Campbell in Wellington in July of 2014 and has since become a staple in the chilled supermarket aisle. Previously known for its transparent labels, this year the company underwent a brand refresh and released entirely new labels that pop off the bottle.

“We changed our label because

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improvement of its own processes, prevention of pollution, training of employees in issues relating to the environment, monitoring their progress, and maintaining compliance with ISO 14001.

Not only has Kiwi Labels made increasing efforts in reducing its impact on the environment, but it also aims to develop and utilise the newest, and most eco-friendly technology. “We were one of the earliest users of digital label equipment, with the installation of our Xeikon 3300 in 2010. We have a suite of unique embellishment equipment including our Extended Content Label (ECL) press installed in June 2018.

We will also be installing one of the

we had a problem with applying the two part plastic label to our 888ml and we were informed that we should go to a three part paper label.

“We had been getting feedback about switching from plastic labels, but our design needed transparency, so we really needed to do a total overhaul,” said founder Alex Campbell. After seeing four different designers, the team decided to go with artist Greg Straight from Auckland.

The process began in December last year with Campbell working closely with the designer to achieve a balance between “cool designs” while still displaying all the

OWNED

largest Narrow Web label presses in New Zealand in April of this year. We see ourselves as a truly hybrid plant that can cover both small and large runs with some unique finishing capabilities—no job is too big or too small.”

The FMCG market has always been a target for Kiwi Labels. “With the introduction of our ECL equipment and the increased capacity of our new flexographic printing press arriving we are pushing hard to not only be the fastest label converter but have unique label offerings that are second to none.”

Kiwi Labels are looking to expand the range of sustainable products and offerings they can provide. “As a HACCP Food safe, ISO9001 and

important information he wanted to include.

In addition to the colourful new designs, the label also includes extra information for consumers to provide further transparency.

Campbell’s goal was to convey simple messaging while still keeping the brand’s funky feel. “Our brand is Good Buzz, so needless to say our art reflects that feeling. It’s brighter than before with lots of kiwi iconography and people doing activities like surfing, riding, rowing etc.” The team began putting the new labels on a couple of weeks ago, starting with its seven flavours in the 328ml range.

“We are just finishing up the new labels for the 888ml (three part, which includes a brewing process diagram) and then we will begin work on the four packs.” As part of the rebranding, Good Buzz also dropped its Green Tea flavour replacing it with a new Pineapple Mango beverage instead.

For more information contact Alex Campbell at alex@goodbuzz.nz. n

ISO14001 manufacturing plant we understand the importance of high quality, food safe, environmentally sustainable labels. Under our ‘Enviroguard’ suite of products available, we will be introducing biodegradable, compostable, FSC and PEFC certified materials in 2019.” There are also developments being made around food safety and ways in which full wrap labelling solutions can retain a brand and enhance both shelf visibility and food visibility.

For more information contact Guy at guy.phillips@kiwilabels.co.nz or visit www.kiwilabels.co.nz. n

THROWING STONES AT PLASTIC

New Zealand’s very own Stone Paper Packaging has created a more sustainable alternative to one of the most used household items throughout the world—paper. Stone Paper is made from 80 percent crushed stone that has been retrieved from quarry waste and industry offcuts. Usually, this waste would go straight to landfill, but Stone Paper Packaging can turn this into a variety of paper products.

The paper is bound together by a non-toxic HDPE resin, forming a beautiful matte textured paper. Stone Paper is photodegradable, 100 percent recyclable, commercially compostable, uses zero water in production, contains no acidity or toxins, is waste-free, waterproof, and 100 percent treefree. Stone Paper Packaging is an eco-friendly alternative for traditional plastic labelling. n

plantbasedfeature THE EVOLUTION OF MEAT

Plant-based eating is trending, and the number of Kiwis taking a unique approach to meat eating has skyrocketed. Many brands are responding to the call for meatless alternatives to fit in with people’s new culinary requirements.

But others are asking, is this an industry worth tapping into?

against the movement. So much so that a law was passed in Missouri which prohibits the use of the word ‘meat’ on vegan alternatives. Consumer confusion or intentional misrepresentation of a product was cited as the reason for the bills passing. Funky Fields has its plant-based product titled as ‘Minced’. However, the brand has openly defended its choice of wording on its consumer site. “We have named the new product Minced because it’s minced, and to clearly show the consumers that the product can be used in all dishes where minced beef is usually used.

“Our focus is on the use of the product. We don’t quite understand why animals should have a monopoly on the definition of meat. From our perspective, the definition of meat is more about the texture.”

The Future

The Numbers New Zealand’s shift to plant-based eating is multi-layered and includes various levels of commitment to the diet. Vegetarianism and veganism are the most commonly known diets which focus on plant-based alternatives, and there is a number of Kiwis jumping in on this movement.

According to Google Trends, New Zealand has the third highest interest in vegetarianism, coming behind Australia and Israel.

This interest has led to a change in habits, as indicated in a report from Better Futures. The report stated that one in ten Kiwis were either vegetarian or mostly-meat-free. These figures suggest that there is, in fact, a substantial market for plant-based products, and brands wanting to

capture this niche should be jumping on the call, rather than turning up their noses.

The Variants While vegetarians and vegans are the most well publicised plant-based consumers, there is a growing trend towards partial elimination of meat. This trend is based on portions, with many choosing to have specific days of the week dedicated to meat eating, while during the rest of the week opting for vegetarian meals or the elimination of particular meats from their diet altogether.

Flexitarians are used to describe those who abide by a majority plant-based diet but eat meat on occasion, while pescatarian describes those who will eat seafood, and potentially chicken, but avoid all other meat products.

While there is a market for plant-based alternatives to meat products, there has been an intense international backlash

With a mixture of embrace and backlash from consumers, suppliers may feel uncertain as to the validity of this trend, and whether or not it is worth investing in. However new research carried out by the brand Bean Supreme indicated that this craze is not going anywhere. 21 percent of Kiwis surveyed reported that they purposefully choose to go meat-free for over half of their weekly meals. The reason for this exclusion was varied, with 40 percent of participants citing health concerns while 28 percent referred to their ethical beliefs.

Various food publications have named plant-based or vegetarianism as one of the fastest growing trends of the next few years including Just Eat and Grub Hub. This is supported by the ever-increasing number of plant-based eaters around the world. A report by Mintel showed the number of people identifying as vegans in Australia increased by 92 percent between 2014 and 2016 and has only continued to grow. n

see the reality as well as the marketing hype. The danger, of course, is in a rush to market, a category can be compromised by issues, perceived or otherwise.

“At TFC we are working hard with our clients delivering the promise of plant products with new technologies

and insights while sidestepping the pitfalls. If you would like to hear more about how we are deftly choreographing this future, please get in touch.”

For more information contact Hilary at hilary@tarnfoodconsulting.com or visit www.tarnfoodconsulting.com. n

The Brands The plant-based trend is being met with enthusiasm by many companies, who have responded by launching plant-based alternatives for these consumers. The Craft Meat Co. has launched a no-meatmince, which incorporates mushrooms, almonds, onion and beetroot to create a plant-based alternative. Funky Fields is another brand that has embraced plantbased mince. It contains 18 percent protein, 10 percent fat and is 100 percent meat-free. Both products have amassed thousands of followers across their social media accounts.

The Backlash

CENTRE PLATE GOES GREEN Just a few years ago it seemed inconceivable that the juggernauts of the rising global meat industry could be met by a disruptor especially when the disruptor in question was the fresh new kid on the block.

Traditionally meat replacement products had only been embraced by vegans and vegetarians. But the new plant-based burger changed all of that, passing the taste test with

consumers and not just vegetarian ones.

Flexitarianism became the modernday trend. With the consumer on board, all over the globe retailers have been clearing shelf space to meet the demand. “At TFC we’ve taken a global perspective of the plant protein market from consumers to retailers and manufacturers.

It’s meant visiting worldwide, best in class factories plus shopping and eating all that is new until we dropped. That's because it’s critical for us to understand the success and the pitfalls of the category and translate it for our New Zealand and Australian clients,” said Hilary Heslop of Tarn Consulting.

Author and Writer Joanna Blythman has outlined the challenges of plant products. In a recent article she called out the use of refined oils, gums and yeast extract advising her readers to

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plantbasedfeature LOCAL OATS The mill that took the Harraways name has been crafting oats in Dunedin for more than 150 years and doesn’t plan on slowing down. Cost effective, nutritious and versatile oats have been a staple in Kiwi kitchens for decades, but with the recent trend towards healthier plantbased alternatives, oats have become even more popular. Marketing and NPD head Peter Cox has witnessed the recent move towards plant-based alternatives and revealed that oats are not only nutritious but are also a cheap option for the family.

“Oats are a wholegrain, are sources of fibre and plant-based protein, are a source of beta-glucan, are versatile as a meal, for snacking, as a beverage or food base, and are extremely cost effective when compared to other

foods.” Harraways has been a plantbased business since its founding days, utilising expert craftsmanship and a sustainable business model for over 150 years. As part of this sustainable business approach, Harraways sources its oats from local South Island farmers — “a large percentage of our oats come from Otago and Southland oat fields.”

Sourcing from smaller local growers does have its challenges. “Supply can be a problem from time to time, e.g. farmers may choose other farming applications to utilise the land, or climatic factors and events could affect harvests.” Cox believes that the plant-based category is only set to grow with an increase in vegetarianism and veganism which is fuelling plantbased food growth across the board.

Couple that with the growth of the free-from category and environmentally conscious consumers, and Harraways is gearing up for a busy period. “We have some changes coming to the Harraways brand soon, so watch this space.” For more information contact Peter Cox at peter@harraways.co.nz or visit www.harraways.co.nz. n

SWITCHING THINGS UP Greenleaf Organics produce a range of organic, functional and ethical food and drink products.

Its extensive range includes an award-winning switchel range which promotes prebiotic consumption. The switchel range is Biogro certified and unlike anything else currently on the market in the apple cider vinegar realm, containing unpasteurised and original flavours.

“The benefits of consuming our products include aided digestion, organic goodness, and assistance

for good bacteria in the gut,” said Chantel Priddy, co-director of Greenleaf Organics. Trends centred around gut health are continuing to trend in the drinks category.

Greenleaf Organics has noted a general move away from highsugar drinks and an interest in unpasteurized beverages with health benefits.

For more information contact Chantel Priddy at chantel@ greenleaforganics.co.nz or visit www.greenleaforganics.co.nz. n

THOUSANDS OF BUYERS IN AN INDUSTRY WORTH BILLIONS OF DOLLARS ANNUALLY. THE FOOD & BEVERAGE MANUFACTURING BUYERS GUIDE has been created specifically for buyers of your products or services. The Guide, circulated in print form to our extensive database of food and beverage manufacturers and suppliers including our extensive list of emerging producers. Available also as an online digital flip turn on the website of SupermarketNews magazine. It will be advertised throughout the year, promoted to manufacturing buyers and showcased to industry professionals involved in food and beverage manufacturing in New Zealand,

THE FOOD & BEVERAGE MANUFACTURING BUYERS GUIDE is published by Review Publishing Co Ltd

Suite 9, level 3, 20 Augustus Tce, Parnell. PO Box 37 140 Parnell, Auckand 1052 New Zealand For more information email felicity@reviewmags.com or phone 09 304 0142 extension 704

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NZ GROWN GOODNESS

Uncle Joe’s makes its products from New Zealand grown nuts and seeds.

Its number one policy is natural, fresh, optimum nutritional value and flavour.

A spokesperson for Uncle Joe’s said, “All these come naturally in plant-based nuts and seeds and we only have to unleash and pass on what they already give to us.”

Uncle Joe’s believes New Zealand’s good soils produce high nutritional value, glutenfree, high-quality offerings. “We prepare the nuts and seeds so that the end product is the best.

Kernels are hand sorted after cracking, and our oils are cold pressed, locking in the nutrients and flavours.

Many plant-based oils are

chemically extracted to produce more oil, our cold pressing method doesn’t produce as much oil, but the oil is of much higher quality and retains flavours and nutrients.”

Uncle Joe’s nut range and glutenfree flours are an excellent way to add goodness and flavour to breads, biscuits, cakes, desserts and smoothies.

“Plant-based products contain all the Omegas, vitamins and minerals that our bodies require to function properly. At Uncle Joe’s our team loves being able to make products that are easy to use and provide our customers with a healthy option.”

For more information contact Jenny Horwell at sales@unclejoes.co.nz or phone +64 3 577 9884 n

LOVING PLANTS Since first launching in 2010 Little Island has established itself as New Zealand's market leader in both dairy-free milk and ice cream sales, and company ethics. The company recently gained Biogro organic certification and is a foundation Living Wage company. Little Island has seen massive growth in demand for both plant-based and ethically produced products in recent years. “Our commitment to gluten-free and organic production has so far been met by fans with ongoing support,” said co-founder, James Crow.

Little Island looks to apply a common sense approach to its formulations giving fans a tasty treat that is both plant-based and better for the planet and people that grow and make the products. Its everyday dairy-free milk range has no added sugar, and its chocolate coconut milk has the lowest sugar content of any currently on the market.

“We have always held the belief that ethical plant-based products will be a key aspect of the world’s food future. We create products that

meet the ever-evolving demands from fans for more conscious consumerism and better-foryou products.” Little Island is currently releasing an extended plant-based milk range including blends of almond coconut and oat coconut. “We also have some big developments coming up later in the year, but we’re keeping tightlipped on those for now.” For more information contact James Crow on james@littleislandcreamery.com or visit www.littleislandcreamery.com. n

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plantbasedfeature ISLAND INSPIRATION

Waiheke Herbs produces a range of food products made from fresh ingredients and locally grown herbs. “We use fresh herbs in our products - which are not heated or treated, instead are infused raw with vinegar, salt and quality vegetable oils—preserved naturally as products would have been before refrigeration,” said founder, Wendy Kendall.

Waiheke Herbs has several flavours amidst its spreads and salts. Its herb spread flavours include the original recipe with 12 traditional and wild herbs in olive oil and now three new flavours: Italian with sundried tomatoes and olives, Asian with chilli and ginger and Supergreens with Hempseed Oil. “Our herb spread is packed with vitamins, minerals and has a versatile flavour which can be used in a wide variety of meals.

Instead of having to find fresh herbs

and ingredients separately, you can access them all from your jar of herb spread—which has the added benefit of retaining its fresh, flavoursome qualities for at least four months in the fridge.”

Waiheke Herbs have worked tirelessly to keep up with increasing demand for its products. Since 2006, Waiheke Herbs has grown into over 120 outlets across New Zealand.

“More customers are becoming aware of the importance of choosing healthy, nutritious, fresh, locally grown and produced foods, and our business has developed along with this trend, or perhaps even helped to inspire it.”

Waiheke Herbs is looking forward to introducing their new flavours of herb spread around the country this year.

For more information contact Wendy Kendall at wendy@waihekeherbs.co.nz or visit www.waihekeherbs.co.nz. n

Greenleaf Organics NZ MADE

BIOGRO CERTIFIED ORGANICS

AVAILABLE IN GRAPEFRUIT, TUMERIC, PINEAPPLE, LEMON AND BEETROOT.

For more information email the team at love@greenleaforganics.co.nz

www.greenleaforganics.co.nz

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HAPPIER AND HEALTHIER Recent years has seen healthier lifestyles and environmental sustainability trends skyrocket in popularity. Natural Things Distribution has been growing its brand presence in New Zealand since these trends were first starting to culminate in the background.

Now considered one of the first ports of call for all things natural, functional and organic, Natural Things has a range of products aimed at helping the consumer to lead a healthier life.

“There has been a huge increase in people choosing to follow plantbased diets for both health and environmental reasons,” said Mark Billington from Natural Things Distribution. The company believes that a diet high in a variety of whole foods is unquestionably the best option, eating more plants and food from the earth rather than less is key to a healthy and sustainable lifestyle.

As part of the company’s portfolio, Natural Things has a range of plant-based products such as Pana Chocolate Hemp and Nib bars, Rebel Kitchen Coconut Mylks and

Minor Figures Oat M*lk and Nitro Cold Brew Coffees with Oat M*lk.

“We offer a variety of brands and products designed to help New Zealanders lead healthier, happier lifestyles.” Natural Things Distribution make a point of partnering with what they consider to be the best and most interesting natural and organic brands from around the world so that they can deliver these products to New Zealand retailers.

For sales enquiries, contact your CIBO Sales Representative or call 0800 674 264. n

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JAMES CROW CO-FOUNDER TOMMY & JAMES LTD

When Tommy Holden and James Crow, a couple of young fathers from Auckland, got together to make a better-foryou treat range, they never could have imagined that their ideals of ethical, plantbased desserts and daily staples would become a mainstream norm in the years that followed.

MEAT-FREE OPTIONS GROWING IN POPULARITY There is a growing trend towards reducing meat intake or abstaining completely. This is due to a number of moral reasons such as animal welfare, health, nutrition and dietary benefits, the environment and social influence.

n 2010 the duo created the Fairtrade certified Nice Blocks range, with freezers now spread the length of the country. In the coming years, demand for their coconut-based products grew too, including Little Island ice cream and more recently a range of chilled dairy alternative milks under the Little Island brand.

“At the beginning we were just a couple of guys avoiding dairy and offering that as a point of difference from the big guys, but over the years more of our fans have been coming from a broader range of backgrounds looking for dairy-free, vegan and now plant-based foods to suit their ethics and health concerns,” said cofounder James Crow.

Crow, 38, is an entrepreneur at heart. He began his foray into the food and beverage as a grocery department underling at Devonport New World while in high school. “My main job was to load the box crusher, which didn’t have as many safety precautions back then, so the job was always peppered with a little danger.”

From there he moved into sports retail before spending his early twenties travelling back and forth to California, snowboarding and working nights repairing skis. It was there in a snow-surrounded hot tub that he realised a life of self-employment was the future for him. “I was sitting in this tub, beer in hand at 5 pm, about to head off to a few hours’ work for a high pay rate and watching my flatmates who were coming home from a 10 day slog on minimum wage at the ski resort and I just thought ‘that’s not how I’ll be working from here on out’.”

From there Crow launched a small family skincare brand called Pot of Gold and eventually teamed up with his co-founder, Tommy Holden, to work on a “better-for-you” beverage concept, which in turn became Nice Blocks, followed closely by Little Island.

When asked what he wants to achieve over his career, Crow’s answer is not surprising for an ethically focused entrepreneur. “I have an amazing wife and two

Certainly, I would like to continue bringing new and alternative ideas to the industry, as my school report cards regularly highlighted – ‘James is a disruptor’.

TOMMY HOLDEN (LEFT) AND JAMES CROW (RIGHT)

young children, so they are my centre, my professional future will grow with them. Certainly, I would like to continue bringing new and alternative ideas to the industry, as my school report cards regularly highlighted – ‘James is a disruptor’.”

As for where he sees consumers heading in regards to vegan products: “I have seen consumers increase their speed for adopting international norms and as the vegan or plant-based space is one of the fastest growing at present, I only hope companies keep up and don't hold on so tightly to the norms of previous decades.” n

PLANT-BASED DRIVES GROWTH

The increased demand for plant-based diets has resulted in a diverse range of product innovation which targets vegan, vegetarian and flexitarian consumers now available in the supermarket environment. The trend represents a growing opportunity for high-quality meat alternatives.

The rise of meat-free options is reflected by sharply growing sales in the vegan/vegetarian space2: In fact, Pinterest in their latest Top 100 Report, called out the emergence of the ‘going pegan’ search (part paleo, part vegan), while last year, vegan desserts (+329 percent) and plant proteins (+417 percent ) were also high growth searches for Pinterest.3

MEAT STILL IMPORTANT

Closer to home, two-thirds of us still have meat, fish or poultry as part of all our meals. These numbers unsurprisingly increase among males (73 percent) and over 55-year-olds (74 percent) but drop among 18-34-year-olds (55 percent) and females (58 percent).

MOMENTUM BEHIND MEAT-FREE

Only eight percent of New Zealander’s identify as pescatarian, vegetarian or vegan, but the younger generations coming through (millennials and generation Z’s) are much more likely to adopt this lifestyle (18 percent).

These new generations are one of the driving forces behind this meat-free movement. Another key driver is that over one-in-four New Zealanders actively follow a ‘flexitarian’ approach to meat reduction by having vegan or vegetarian meals throughout the week1.

1 2 3

IRI 2018 State of The Industry Report - Grocery IRI Market Edge (Grocery) New Zealand MAT Value 22/07/18 Pinterest Top 100 report 2018 and 2019

IRI is a leading provider of big data, predictive analytics and forward-looking insights that help CPG companies, OTC health care organisations, retailers, financial services and media companies grow their businesses. With the largest repository of purchase, media, social, casual, and loyalty data, all integrated on an on-demand, cloud-based technology platform, IRI helps to guide its more than 5,000 clients around the world in their efforts to remain relentlessly relevant, capture market share, connect with consumers and deliver market-leading growth. Move your business forward IRIworldwide.com

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Chewable Drink

Glowing Locks

Glow Lab has introduced a Purple Shampoo and Conditioner into its range of salon quality natural hair care. Proudly made in New Zealand, Glow Lab’s new silicone and sulphate-free Purple Shampoo and Conditioner corrects unwanted yellow or brassy undertones to enhance the vibrancy and colour longevity of blonde, lightened or highlighted hair. The new Purple Shampoo and Conditioner bottles are made from 100 percent recycled material, sourced from water and juice bottles, following the pledge that Glow Lab made in 2018 to reduce their use of virgin plastic.

To drive early growth for the Mentos brand in 2019, Mentos has launched its newest innovation with the Mentos Soft Drink Mix limited edition roll. Each roll contains three delicious flavours; Cola, Lemonade and Orange.

Mentos understands that new flavours are a key driver for incremental sales. Mentos rolls have experienced an impressive growth of 14 percent which has been driven by the continuous rotation of limited-edition rolls and strong performance of the core portfolio (IRI MarketEdge unit sales QTR to 27/01/19). For more information contact your DKSH representative.

Innovative Bottles Protecting Winter Woolies

Living Green has launched two new laundry products just in time for the winter season. The new range includes a popular Eucalyptus and Mint fragrance that is gentle, effective and specially-designed to clean and protect wool and delicates. Living Green’s Rose Geranium Fabric Softener has also been added to the range. All Living Green products are made from non-toxic natural and mineral-based biodegradable ingredients and have been independently tested and certified to the highest international natural standards by the United States Natural Products Association, the world’s oldest natural certification body.

Award-winning Nelson craft brewery Sprig & Fern is releasing a new range in innovative, 888ml glass bottles. The new release packaging also coincides with the release of two new products in the range; a Dry Hopped Pilsner and West Coast IPA. Unlike the PET range which needs to be continuously kept refrigerated, the 888ml glass packaging range is suitable for both ambient and refrigerated storage and display. The beautifully-designed bottles will be available in eight bottle cases. The new range will be available for dispatch from April 1.

Easter Ice Cream

Countdown has released a limited edition hot cross bun flavoured ice cream. It features juicy raisins and a smooth hot cross bun flavoured ripple. “Every Easter, Countdown sells millions of individual hot cross buns over the holiday season, and we’ve already munched our way through thousands of the spicy buns in the last two months,” said Scott Davidson, general manager merchandise, Countdown. The Easter treat is available in a 1L tub.

Organic Oil

A Better Bar Consumer concern around sugar in everyday snacking products continues to trend in the market. Finding snacking options, particularly in the form of a muesli bar, with less than 6g of sugar per bar has been limited until now. Introducing Mother Earth Better Bars, a new chewy muesli bar that has less than a teaspoon of sugar per bar*. Mother Earth has reduced the sugar content in each bar by adding natural, plant-based chicory root fibre. There are three flavours in the range; Raspberry, Chocolate Berry and Caramel, all made in New Zealand with a source of fibre and no artificial sweeteners, colours or flavours. Suitable for every occasion from the family lunchboxes to a quick on-the-go snack. Mother Earth Better Bars launch on the 25th of March 2019. For more information contact your Prolife Foods Account Manager on 0800 80 80 88 or visit www.motherearth.co.nz *1 teaspoon = 4.2g (www.WHO.int)

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Chantal Organics presents its new Organic Extra Virgin Olive Oil. The olive oil is made from hand-picked organic olives from the slopes of the Taygetus Mountains in Greece. Chantal’s Extra Virgin Olive Oil is produced using the traditional cold pressing process, a method that ensures high purity while preserving all the flavour, freshness, aroma and nutritional value.

Making The Switch Easter Edition For a limited time, Westgold’s award-winning butter is available in four beautifully designed Easter packages. The process of butter making has been refined over generations to become both an art and a science. Westgold butter is traditionally churned on the West Coast, from fresh cream, in a time-honoured tradition that dates back to 1893. Generations of West Coast pride and dedication are packed into every delicious, golden block. For more information visit www.westland.co.nz.

Remedy Switchel is a fresh new reboot of an old school live cultured drink. Made with a base of raw organic apple cider vinegar and fresh ginger, it’s been enjoyed around the world for hundreds of years. Remedy Switchel is raw and unpasteurised. It naturally contains no sugar and is packed with goodness to benefit gut health and overall wellbeing. Remedy Switchel has what they like to call the taste trifecta.

A little sweet and a touch sour, with a slightly spicy kick. For more information, please contact Deva Dhar, NZ country manager at deva.dhar@remedydrinks.com or phone +64-21-245 2363.

Diving Deep Mac’s has released a new limited edition IPA. The new Mac’s Pressure Drop comes in at a seven on the flavour scale, packing a real flavour punch. Chinook, Mosaic and Amarillo hops deliver a burst of fruit and a solid bitterness that adds intensity to the brew. “American IPA, also known as hazy IPAs, are extremely popular right now. The style is having a strong influence on the decisions that brewers are making but look out for experimental hops as brewers seek to set their IPA apart from a sea of competitors. Pressure Drop is bursting at the seams with fruity flavour, but it’s the tropical fruit profiles and Pacific Jade hops that give it its Southern Hemisphere quirk,” said Kurt Gross, beer buff from Mac’s.

Super Cereal YUM Granola has a range of delicious, handmade breakfast cereals, made fresh each week in Nelson. Its granolas are gluten-free, paleo, dairy-free, keto friendly and made with no refined sugars (and minimal natural sugars), thus meeting the growing dietary requirements of mainstream customers. YUM Granola’s newest flavour Superseed Granola Clusters uses Nelson honey, cranberries, ginger, seeds and toasted hazelnuts to create a delicious breakfast style offering.

Crunchy Snack

Cheese Retail Range

Eclipse Cheese has been a strong player in the foodservice cheese market for the past 20 years, supplying wholesalers and distributors from around New Zealand and overseas. Eclipse Cheese is now growing and strengthening its retail range with all new Natural Cheese Slices and Natural Cheese Grated retail packs. With bright, resealable packaging and great tasting quality cheese, Eclipse Cheese aims to be a high-quality product at an affordable price. At this stage, the range of slices will be in a 200g pack and includes Tasty, Edam, Colby, Swiss and Gouda while the 500g grated range will feature Tasty, Mozzarella, Edam and Colby. The team are continually researching and developing new products and are looking to extend the range in the future. To place an order or for more information contact the team at Milligans Food Group Ltd on 03 434 1113.

Snax Crunches boast a gratifying crunch and with a flavour to satisfy every palate, they make a delicious addition to the supermarket trolley. Proudly baked in New Zealand, these fullflavoured snacking crackers give the full flavour of a chip and the crisp, melt-in-your-mouth texture of a cracker. Baked, not fried, and made with no artificial colours or flavours, they are the perfect pantry staple. The new Snax Crunches range comes in five flavours: Salt and Vinegar; Chicken; Cheese and Onion; Cheese and Chives; and Sweet Chilli and Sour Cream.

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Budding Breakfast Little Bird Organics is making breakfast easy with its new Good Breakfast Cookie. Made using activated nuts, seeds, omega-3, protein-rich hemp, coconut and oats, the cookie provides a nutritious food offering for on-thego consumers. The Good Breakfast Cookie is also certified organic and good for the earth. Little Bird Organics will also be packaging the cookie in compostable material in its next print run.

Everything’s Peachy Coca-Cola Oceania has announced the launch of a new limited-edition flavour in New Zealand, Coca-Cola Peach No Sugar. Coca-Cola Peach No Sugar offers Kiwis an exciting and refreshing new flavour bursting with a smooth, fruity taste – with no sugar. “We created Coca-Cola Peach No Sugar as we know Kiwis love peach flavours and trying something new. This limited edition flavour follows the success of Coca-Cola Raspberry – a much-loved flavour innovation in New Zealand. We can’t wait to hear what Kiwis think of Coca-Coca Peach No Sugar,” said Tracey Evans, head of marketing Coca-Cola Oceania. Coca-Coca Peach No Sugar will be available in 6 x 250mL and 440mL cans as well as 600mL and 1.5L bottles.

Punchy Kombucha Good Buzz is a functional beverage brand launched by Alex and Amber Campbell.

The brand has recently gone through a brand overhaul which has seen the addition of a new flavour added to its range. The new Pineapple Mango flavour will take the place of the previous Green Tea Kombucha.

With a fruity flavour and an abundance of health benefits, it is sure to be a hit with customers.

Hello Hemp

Em’s Power Cookies Hemp Protein Cookies harness the power of hemp to create a protein cookie that is full of nutrients and vegan-friendly. Em’s hemp protein cookies are gluten-free, low in sugar, high in fibre and contain B vitamins, minerals, omega-3 and omega-6. The new cookie is available in two flavours – Peanut Butter and Choc Brownie.

Brand Refresh For over 150 years, generations of Kiwis have enjoyed their favourite Harraways oats for breakfast with its distinctive yellow packaging, but this year Harraways has decided to change things up. The new packaging has a charming, nostalgic feel, with a new logo that features the oat mill in Dunedin. Sustainability was also a massive part of the Harraways rebrand. The Quick Serve Sachets now come in a more resourceful box with 20 percent less cardboard. Made from sustainable wood pulp, the box is also 100 percent recyclable. The new 45g Quick Serve Sachets contain 20 percent more oats per serve and the sachets are made using home compostable material. Harraways worked closely on the rebrand with FMCG brand and packaging specialists Marx Design to create the new packaging.

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Vegan Pies

Gourment pie brand I Love Pies has launched a new range of vegan pies. The range of pies includes three varieties; Spiced Chickpea, Spinach Pie and a Lentil Mince and Cheese pie. The new line will also include a party pack of six mini pies. The pies are constructed using a pastry made with coconut oil instead of eggs and butter.

“As an innovative food brand, we respond to consumer trends by developing products that reflect what shoppers are looking for,” said co-founder, Jessie Stanley.

Mini Multipacks Pringles are now available in a convenient multipack. The new Pringles Minis Multipacks deliver an irresistible crunch and delicious flavour in every bite. The chips are uniquely shaped like a smaller version of their larger counterparts. Pringles Minis Multipacks are available in Pringles Original and Sour Cream and Onion flavours. They are the perfect size for a lunch box or as an on-the-go snack.

Making Meals Easy

Upping The Ante

Cadbury’s Creme Egg has forever been an Easter favourite. The new limited-edition chocolate will be available in a 180-gram block throughout the Easter season. A spokesperson from Cadbury said, “Easter is a time of year that brings families together and what better way to celebrate than with two Cadbury icons coming together, the Creme Egg and the Cadbury Dairy Milk block.”

The Whole Mix fresh, new Coleslaw and Stir-fry kits make creative, delicious meals easy. Recipes are developed locally to excite Kiwi taste buds tapping into flavours Kiwis really want and ensuring they’re full of fresh, healthy goodness. Customers can create meals fresh when they’re ready to, using the sachets, dressings and crunchy extras included in the kits and enjoy an international flavour twist at home. This new, award-winning brand grabs attention in store and our solid marketing support will drive your customers to buy these new products. The Whole Mix – good made easy. For more information contact belinda.bonnor@speirs.co.nz or visit the www.thewholemix.co.nz.

Bite, Sip, Slam Arnott’s have answered customer prayers with the release of its new Tim Tam Slam range. The range features three new flavours; Tim Tam Bite which contains a raspberry flavoured cream and gooey raspberry filling between two dark chocolate flavoured biscuits, Tim Tam Slam with its gooey caramel sauce and hazelnut cream covered in two milk chocolate biscuits, and Tim Tam Sip which features a smooth malt flavoured cream and sticky caramel centred between two milk chocolate biscuits.

4-Pack Cans Remedy Kombucha started on Sarah and Emmet Condon’s kitchen bench in 2012 and has grown in leaps and bounds ever since.

Remedy Kombucha now comes in a new convenient four-pack option, making it easier for Remedy-lovers everywhere to stock up.

Remedy Kombucha is good in or out of the fridge as there is no risk of refermentation and its live cultures are strong, healthy and safe. Remedy follows an old-school, long-age brewing process which happens in a warm environment and testing shows the live cultures not only survive but thrive right throughout shelf life, with the same quality inside and outside the fridge. For more information, please contact Deva Dhar, NZ country manager at deva.dhar@remedydrinks.com or phone +64 21 245 2363.

Easter Treat To celebrate the looming Easter break, Mars has released hot cross bun flavoured M&M’S. With a subtle spice flavour, the popular chocolate treats not only taste like hot cross buns, but are coloured like them too.

East Meets West Customers are always on the lookout for new flavours to excite their taste buds, and that is what the new John West Asian-inspired tuna tempters are sure to do. Inspired by the streets of Asia, these new flavours, Malaysian Curry, Korean BBQ and Sweet Chilli, are a deliciously quick and easy snack or meal ingredient. As consumers are becoming increasingly aware of the food they are eating, especially concerning health and sustainability, John West ticks all the right boxes.

Not only are John West tuna products packed with nutrition, John West is committed to sustainable fishing practices and these tuna products have been certified by the Marine Stewardship Council - the world’s best standard in sustainability. If you would like further information, please contact your Simplot territory manager.

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INCREASING FOOD TAMPERING PENALTIES Katherine Rich

Chief Executive NZ Food & Grocery Council

Now that it’s happened, I doubt too many people disagree with the ban on plastic shopping bags. I think many understand that overuse of plastic is becoming a problem right through the environment, and particularly for marine life and the ramifications down that food chain.

Apart from the inconvenience of having to sort out a sufficient supply of alternative bags in which to pack our groceries (and the ever-growing number piling up in car boots), it’s become the new norm for shoppers. It’s certainly changed the action at the checkout.

From July 1, the odd supermarket that didn’t get the message could be subject to prosecution under the Waste

Minimisation Act 2008, which allows for a whopping $100,000 fine for anyone selling any product that could cause serious harm when disposed of.

(It’s severe but at least not as severe as in Mumbai, India, where just the use of a plastic bag can mean jail for repeat offenders.)

That issue dealt with, there’s another problem concerning supermarkets that I believe must be addressed as a matter of some urgency – that of food and grocery tampering, and the need to send a very strong message to those who might intentionally contaminate products or threaten to do so.

It’s an issue well known to anyone who runs a supermarket.

In recent years, there’s been the threat to contaminate New Zealand infant formula with 1080 poison, and last year there were the needles in strawberries in Australia. These are examples that have hit the headlines, but there have been others that have been dealt with by companies keen to keep such issues out of the limelight.

Thankfully, an arrest was made in the contamination case before it could be carried out. But the needle incidents in Australia did trigger copycats in New Zealand, and it’s preventing actions such as these that we need to get really serious about. That’s why the Food & Grocery Council supports MP Nathan Guy’s Private Member’s Bill to increase the penalties for those who

KEEPING AN EYE ON FOODSTUFFS’ FUTURE

It’s an exciting time to be involved in strategy in the food and grocery industry, especially given all the changes we’re seeing both here and overseas, including an ever-growing range of customer offerings as well as a proliferation of new business models. There’s no shortage of bright ideas but it’s an exciting job choosing the best and most suited to our customers.

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intentionally contaminate food.

FGC has previously advocated for a review of laws and penalties relating to malicious tampering with consumer goods, which also includes pharmaceuticals, natural products and other non-food consumer goods. Our members have believed for some time that current laws do not adequately deal with all aspects of malicious tampering.

This bill goes a long way to address that and sends the message to those who might think about threatening food safety, be they pranksters or those with more serious intent. For example, the bill would criminalise the contamination of food to cause public alarm, national economic loss or harm to public health with a penalty of 14 years’ jail; making threats to contaminate food with a penalty of 10 years; and hoax statements that cause public alarm, national economic loss or harm to public health with a penalty of 10 years.

Following the infant formula threat, we wrote to the Government suggesting

a review of the law and included with it an analysis done for us by law firm Simpson Grierson. MPI said there was already a wide range of offences and penalties available. Last October, following the ‘needles in strawberries’ issues, we sent the same material to the present Government. The response was the same: “Our laws have continued to be fit for purpose.”

We don’t agree. The New Zealand economy relies hugely on the export of high-quality foods, beverages and other consumer goods, so our law must show that deliberate contamination is a serious crime that has consequences, not just locally but in terms of harming our reputation in global markets.

If we can see fit to have a law that could fine a supermarket $100,000 for supplying plastic bags, then surely we can have one that sends the strongest message to those whose actions might result not only in economic sabotage but also in significant threat to public health. n

The Strategy and New Ventures team helps with the development, communication and execution of the Foodies strategy to ensure we are best positioned to meet our customers’ needs and will continue to do so as the industry evolves.

On a day-to-day basis this means working with leaders and experts throughout the business on any number of strategic projects, often driven by a specific business problem we need to solve or a new opportunity that fits within our overarching strategy.

These include reviewing various elements of our value chain, conducting strategic reviews of banners, assessing new opportunities and acquisitions, and outlining the capabilities we need for the future.

A key part of this involves formulating a view of our aspirations and creating a roadmap of initiatives required to get there. It’s an exciting process to facilitate – essentially ‘predicting the future’ – and as a team we’re always sharing new insights that amaze us and get us thinking ‘Can we do that too?’

One of the ways this takes shape is through the FSNI five-year strategy: an ongoing process that involves combining the tremendous amount of information we have available – from customer trends and technological developments to competitor activity

and regulatory considerations – and constantly challenging our thinking about what the industry will look like in future.

Another key part of what we do is identifying and assessing new opportunities that support our strategic direction and make sense for the co-op. It’s always exciting being part of these types of projects and one of the most rewarding examples of this has been the recent investment into Eat My Lunch.

Our team has been involved since the early stages of this process and it’s hugely satisfying to be working with a company that has such an awesome social benefit.

We’re a small team and we pride ourselves on being nimble and ready to respond to challenges as they arise.

It perhaps helps that the majority of us are aged under 30, simply because so many of the grocery trends we see arise from the habits and preferences of Millennials like us.

It goes without saying, too, that SupermarketNews is compulsory reading. n

Matt Lowe

Strategy & New Ventures Analyst, Foodstuffs NI

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columns ANOTHER WAY COUNTDOWN CAN DO THE RIGHT THING

We have the privilege of serving more than three million Kiwis a week, and our 18,000 strong team feels very proud to contribute to the 180 communities we operate in, right across Aotearoa.

Kiri Hannifin

General Manager, Corporate Affairs and Sustainablitiy Countdown

At our heart is a desire to do the right thing, for both our team and our customers. As one of the largest businesses and employers in the country, we know we can have a substantial positive impact on New Zealand communities, and this is a responsibility (and opportunity) we take very seriously.

Over the past few years, we have seen the rise of mobile shopping traders in New Zealand. These traders, often

using very predatory tactics, drive around some of New Zealand’s most vulnerable communities selling food and other items at very high prices.

Cash is not required. The traders offer credit with extortionate interest rates. For people with no money at hand, and hungry children, the offer can be almost impossible to resist.

There are many stories of Kiwis being ripped off and paying exorbitant prices for our products. We have heard of parents paying $59 for 3kgs of chicken drumsticks or $20 for a three pack of tinned tuna.

Like most New Zealanders, this sort of unethical practice makes us really cross. No-one should be ripped off like

CAITLIN SHANNON

Organisational Development Advisor Countdown

Growing up on a sheep and beef farm in the Manawatu with her parents and younger brother, Caitlin Shannon learnt early on that you have to work hard for things you want and if you want something to happen, you have to make it happen.

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this. As such, we are delighted to be able to support a new initiative from The Salvation Army which aims to eradicate predatory mobile traders.

In February The Good Shop was launched in Manurewa, an ethical mobile trader. By leveraging Countdown’s online shopping service, The Good Shop will help some of the most vulnerable New Zealanders access quality food at regular supermarket prices.

It’s also fantastic to partner with The

Warehouse Group who are providing household products such as whiteware and the BNZ who are offering financial advice and no-interest loans. This project is an extension of our ongoing partnership with The Salvation Army which among other things saw more than $1.7 million of food to their foodbanks throughout New Zealand last year.

Find out more at the Good Shop website: www.salvationarmy.org.nz/ get-help/welfare/good-shop. n

She was lucky enough to attend Iona College as a full-time boarder in the Hawke’s Bay for her secondary schooling. “I was in my element being able to pick up as many extracurricular activities as my heart desired.”

A far cry from her childhood dream of wanting to be a detective (inspired by the show ‘The Mentalist’), Shannon initially sought out a career as a pharmacist. However, after she was given the opportunity to spend the day looking at what the job entailed, she realised that her passion lay elsewhere.

Shannon went on to study at Massey University after receiving scholarships, where she completed a Bachelor of Business Studies, majoring in Human Resource Management and minoring in Psychology. “In the third year of my degree, I was lucky enough to complete an internship with the People and Organisation team at DKSH. This experience confirmed that I had made the right decision and that HR was an area I was extremely passionate about.”

Shannon enjoys being able to help people reach their full potential and set them up for success. “I find that opportunity super exciting and something I love to support.”

Shannon also notes variety, the ability to continuously improve and being able to connect with a number of different teams as reasons she was

attracted to this career path.

In February 2018 she joined the team at Countdown as part the graduate programme. “I was able to rotate through all the areas within the Culture and People function.” Shannon credits the graduate programme for allowing her to have a taster of all the different elements of HR. She believes it was one of the best experiences that she could have asked for after university.

Her current role as organisation development advisor provides Shannon with the ability to make a positive difference. “I am super excited to be working on a number of important company-wide programmes and initiatives in the hope of making our teams and customers lives a little better every day.

“Growing up I often had ‘big ideas’ so it’s great being part of an organisation that supports and encourages you to think big. It allows me to question the status quo and think outside the box. There’s always room for improvement.”

Shannon mentions a piece of advice that has stuck with her throughout her career. “Say yes. Saying yes to as many opportunities that arise as you can, (even though some may push you out of your comfort zone) is something I will continue to embrace. After all, we learn by doing.” n

hempfeature

THE BUDDING HEMP INDUSTRY Late last year the New Zealand Government announced that hemp seeds as food would be legalised, much to the delight and dismay of consumers. The Beehive announced that hemp seeds would be treated just like any other edible seed. “The Misuse of Drugs (Industrial Hemp) Regulations 2006 and the Food Regulations 2015 will be amended to allow the sale of hemp seed as food. Hemp flowers and leaves will not be permitted,” announced Food Safety Minister Damien O’Connor.

E

ven with the consumption of hemp allowed there are still an array of restrictions around the nutrientdense seed. Hemp seed food items are prohibited from featuring the word ‘cannabis’ or displaying a cannabis leaf on their packaging.

While New Zealand consumers still have a long way to go with their hemp education, more and more consumers are beginning to adopt the seed as the next great superfood, and it’s not surprising when considering that hemp is thought to be one of the most nutrient dense seeds on the planet. “Hemp truly is a wonder food. If ever a food deserved the title ‘super’, hemp would be it,” said Scott Baragwanath of Blue Frog Breakfast.

So, what are the benefits?

Hemp seeds are a complete source of protein and contain all nine essential amino acids; They also contain fatty acids omega-3 and omega-6. Hemp is also high in fibre and full of vitamins and minerals. These benefits make it great for heart health, reducing inflammation, improving certain skin conditions, relieving rheumatoid arthritis and regulating the immune system.

With such a long list of benefits it’s no wonder that the industrial hemp market is expected to reach USD 10.6 billion by 2025. Grand View Research is anticipating that the market will continue to grow at a CAGR of 14 percent. New Zealand growers and importers have noticed the demand for the seed with stocks around the country selling out. “We sold the local supplier out last year and have had trouble obtaining New Zealand supply. This season changes that as it shapes up to be the largest yet,” said Chris Woodney, director of NZ Hemp Brokers.

Countdown’s Scott Davidson, general manager, merchandise has embraced the change in legislation and acknowledged the health benefits of hemp.

“Recently there has been a change in legislation regarding hemp products, and there are several health benefits from the seeds including boosted heart health, reducing inflammation, a good source of protein, unsaturated fat, as well as minerals and vitamins.”

So is the introduction of hemp just the beginning, with cannabis the next to be legalised?

2020 will see New Zealanders vote on whether or not to legalise cannabis for personal use. While some have strong opinions about the referendum, if legalised it can only be a good thing for the grocery industry.

Cannabis industry experts are predicting that America’s cannabidiol (CBD) market alone is expected to reach $22 billion by 2022. America has recently seen an influx of CBD infused foods and beverages. Constellation Brands has reportedly been buying stocks in Canadian cannabis company Canopy Growth as have major players Heineken and Molson Coors – and Coca-Cola is reportedly eyeing a similar opportunity.

“We think CBD has some real functional benefits and we want to position ourselves as a healthier drinks company. That’s a good space to be in and certainly where the trend is at the moment,” said Chris Morrison of Karma Cola.

The hemp and cannabis industry are both set to shake up the traditional New Zealand grocery scene.

“We’ll start to see more hemp suppliers innovate with hemp seeds and oils, starting a food revolution and encouraging food entrepreneurs to create change,” added Antoinette Laird, head of external relations, Foodstuffs NZ. n

FAST FACTS Hemp can produce 250 percent more fibre than cotton and 600 percent more fibre than flax using the same amount of land.

Hemp plants can reduce impurities in the soil.

They were used to cull heavy metals from the soil in contaminated fields near Chernobyl in the 1990s.

Between 75 and 90 percent of paper in the world was made from hemp until 1883.

Hemp seeds are incredibly nutritious.

Hemp seeds have 5 percent carbs, 49 percent fat and 31 percent protein. Hemp seeds also contain manganese, phosphorous, magnesium, zinc, iron and dietary fibre.

Hemp can be used to create rope, clothes, food, paper, textiles, plastics, insulation and bio-fuel.

Because hemp grows quickly, it is often used to rid fields of other weeds. It is useful in crop rotation where it both produces hemp and purifies the water and soil.

Hemp canvases were the most commonly used canvases for painting until the early 19th century.

The majority of Van Gogh’s canvas paintings were painted on hemp canvases.

Hemp can help fight global warming.

Hemp consumes four times as much CO2 as trees do, and its short 12-to-14-week growing cycle makes it an incredibly sustainable crop.

Hemp is believed to be the first domesticallycultivated plant, with evidence of hemp fabric found in Turkey thought to be 8,000 years old.

Hemp paper is naturally acid-free and so does not yellow as quickly as tree pulp-based paper.

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hempfeature FUNCTIONAL FOODS Most people do not get enough essential fatty acids in their diet.

Hemp is rightly perceived as a superfood which has many health benefits, including a great balance of essential folly acids and the highest quality vegetable protein.

Functional Whole Foods (FWF) currently imports its hemp foods from its Canadian partner. “This is

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the only way we can access the right kind of cultivar, with the best health benefits. We are still working through the regulations to be able to import the cultivar we want so that we can grow our own hemp seed products in New Zealand,” explained owner David Musgrave.

FWF makes its products with health in mind, to ensures that the hemp is protected from any light, heat and oxygen exposure throughout the process. The hemp is also certified organic which means that the products are produced sustainably without the use of synthetic chemicals. “There is still a lot of misunderstanding about hemp which is going to take a while and lots of education to correct.”

FWF is in the process of upgrading its website and plans on creating a blog about the benefits of hemp products and getting information out through social media and other outlets. As for what’s in store for the future at FWF. “Our hemp seed oil has proved to be very popular, so we are close to releasing some more products that utilise the power of hemp protein to improve your health and taste great at the same time.”

For more information contact karen@fwf.co.nz or visit ww.fwf.co.nz n

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CERTIFIED ORGANIC Hemp is set to take over the health foods market following the legalisation of hemp seed as a food product in Australia and New Zealand. Matakana SuperFoods has been eagerly watching this space and jumped at the chance to develop some innovative creations with the nutrient-dense hemp seed. “We have recently launched nine hemp products to market with more likely in the future,” said Joseph Glucina.

What sets Matakana SuperFoods apart from the rest is that its entire hemp range is certified organic. The range includes hulled hemp seeds and seed derivatives such as protein powder and flour.

“We also have a hemp chocolate drink base, a dark chocolate bar and hemp mueslis and porridge.” Hemp

seeds are a vegan source of complete protein, with all nine essential amino acids (this is very rare for a plant source). Hemp seed products are also a good source of omega fatty acids and are high in fibre, vitamins and minerals. Not only is it full of health benefits but hemp has also long been known to be a sustainable, environmentally-friendly crop. At the moment Matakana SuperFoods imports its hemp from overseas as New Zealand does not yet produce any certified organic seeds. “We expect this to change in the coming years as NZ hemp growers begin to transition to organic methods and become certified under the regime.”

For more information, contact Joseph at joe@matakanasuperfoods. com or phone 09 422 9618. n

HIGH-QUALITY NUTRITION Midlands gained one of the earliest licenses for hemp seed production in New Zealand, back in 2001. The company not only supplies product for ingredients to various food manufacturers but also have its own range of products.

Its new hemisphere Hemp Seed Oil has been in the market since 2002 and has garnered a long history and excellent reputation. “Our oil comes from chemical and residue-free hemp seeds, mainly grown in our well suited hot and dry Canterbury climate.

We cold press each batch with the utmost care to ensure the oil is not exposed to any heat or solvents which can damage the healthy fatty acids and nutritional properties of the oil,” said Kara Gilbert, logistics and administration, Midlands. This year, Midlands is excited to be adding three new products to the range – Hemp Protein, Hemp Seed Flour, and Hemp Seed Hulled. These new hemp seed food products are made from the same highquality hemp seed and are packed with nutrition. The recent law change within New Zealand has opened up possibilities for hemp seed food products, and Midlands were quick to capitalise on the excitement. “There has

GETTING THE GOOD STUFF

In 2011 Chris Woodney started looking into the benefits of cannabis after receiving some bad news from not only his friend but his sister.

“What do you do? You do everything and anything you can. So, I travelled the world looking for answers from Chinese herbalists, neurosurgeons, doctors, patients, anyone who may be able to explain how cannabis could help. After blowing the marijuana myth out of the water, I found hemp,” explained Woodney.

NZ Hemp Brokers was born after Woodney saw a gap in the market and has been rushed off its feet ever since. “We sold the local supplier out last year and have had trouble obtaining New Zealand supply.

However, this season could change that as it shapes up to be the largest yet.” Hemp Brokers supply not only

been much more awareness in the media since the law change on hemp seed foods.

However, there are still some common misconceptions.

Our hemp seed foods are produced from varieties of hemp seed that have been bred to have very low THC levels, so there is no risk of getting high.”

Although growing hemp seeds can commonly be misinterpreted, Midlands details the increasing demand for its products. “Hemp seed flour and hemp protein are in strong demand due to the increase in plant-based diets. Hulled hemp seed (with the fibrous outer shell removed) is a tasty option with all the health benefits, making it versatile in many ways.” Managing the supply chain from the hemp licencing process, through to the planting, growing, harvesting and processing brings with it a lot of challenges, including the influence of the weather which doesn’t always co-operate for the team. “All these challenges are worth it when we hear such amazing success stories from consumers who get great benefits from using our new hemisphere hemp seed food products.”

For more information contact Kara Gilbert at kara. gilbert@midlands.co.nz n

hemp but also have a range of food products as well as a variety of pet and body care products. Every product is backed with science and eight years of research, utilising the whole plant. “Our food products utilise the amazing health profile hemp has offered us since before history was documented and we have the science behind the nutrition.”

In addition, the pet products and body care ranges are formulated using the whole plant with phytocannabinoids to ensure that the balance of the plant’s full profile is delivered through its use. With science continuously proving the benefits of hemp, the last thing left is for consumers to get behind the product. Woodney believes that this comes down to education. “With the Information Age upon us, ignorance is no longer bliss; its laziness. Hemp is a safe plant that gets you healthy.

Marijuana gets you high.” Hemp Brokers has a number of educational programmes in place.

They have a stand at the GPS conference and attend health expos when they can. “We also hold seminars on how the removal of hemp saw the removal of vital health regulating cannabinoids from our diet and how we can utilise supplements for you to re-balance the level of homeostasis in the body.” Hemp Brokers have plans to release a full phytocannabinoid body care range as well as human health supplements.

For more information contact Hemp Brokers at chris@nzhempbrokers.com or visit www.nzhempbrokers.com n

DRESSING THINGS UP Hemp products are gaining widespread traction across the globe. In recent times, hemp products have surged into mainstream popularity in New Zealand. Telegraph Hill was quick to trial hemp seeds in their products following the change in legislation allowing for its use in food products. “We ended up making two quite different products, one a dukkah, and the second a dressing combining hemp seeds with sesame and ginger,” said Geoff Crawford, owner and managing director of Telegraph Hill. As hemp products continue to catch on in New Zealand, Crawford believes that the media profile that has advertised the products since the law change will

increase its following. “It’s very well known, and people are very keen to try it. The difficulty is finding any products that utilise hemp seeds.”

As the industry discovers higher demands its capacity to grow and expand will increase as well. At this stage, the challenges involved in the hemp market is the supply of the seeds. “It’s mostly Canadian hemp seeds available at the moment.

This is due to the fact that the New Zealand grown hemp is only being harvested now.” More extensive publicity and an easier to manage supply line are sure to drive the hemp market into a more mainstreamed industry.

For more information contact at geoff@telegraphhill.co.nz or visit www.telegraphhill.co.nz n

Grown in New Zealand and available now!

info@nzhempoil.co.nz 0800 HEMP OIL

www.nzhempoil.co.nz March 2019

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hempfeature HOPPING GOOD Blue Frog is the first company to manufacture a hemp-based cereal in New Zealand. Not only is the team passionate about cereal, but they are also passionate about creating a memorable breakfast or snacking occasion. “Hemp is such a nutritious and tasty offering. It’s been in our product pipeline for almost two years, as we were waiting for legislation to be passed. At Blue Frog, we pride ourselves on being the first to include super

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tasty and highly nutritious ingredients into our products,” said founder Scott Baragwanath. “Hemp truly is a wonder food. If ever a food deserved the title of ‘super’, hemp would be it. Not only is it tasty and extremely sustainable, but it is also incredibly healthy.”

Hemp is rich in GLA, believed to be useful for preventing joint inflammation, and it’s a high-quality protein source. Blue Frog’s first shipment of hemp is Canadian, but their long-term goal is to implement ways in which they can work with local growers. “New Zealand is the perfect location to create a very strong hemp industry, and we want to be a strong supporter of this.” The support for hemp-based products has been mixed in New Zealand, but it seems as though consumer interest is on the rise. “There appears to be two camps at present, those early adopters of whole foods who are very aware, and the majority of the population, who don’t understand the difference between hemp and cannabis.” Blue Frog teased that they have some exciting new products in the pipeline.

For more information visit www.bluefrogbreakfast.co.nz or email scotty@bluefrogbreakfast.co.nz n

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GETTING HEALTHY

Hemp is a nutritional powerhouse and has every reason to become a staple in consumers diets. Not only is it filled with healthy fats, protein, Vitamin E and minerals such as phosphorus, potassium, sodium, magnesium, sulphur, calcium, iron and zinc, hemp is also an incredible plant for the environment. Hemp is carbon neutral, and removes carbon dioxide and toxins from the air, as well as restoring nutrients to the soil rather than leaching it, making it a very sustainable plant to grow.

Distributed by Natural Things Distribution, Nutra Organics hemp proteins are a wholesome blend of certified organic plantbased proteins and superfoods.

The vegan protein blends contain hemp protein, sprouted and biofermented pea protein and sacha inchi protein.

“This means that our hemp protein range has a broad spectrum of amino acids from a variety of plant-based protein sources to ensure it is easily digestible,” said Mark Billington from Natural Things Distribution. “The change

to the Australia New Zealand Food Standards Code that occurred in late 2018 allowed us to develop hemp products that would bring a whole new meaning to plant-based protein. Our specific formulas not only contain the combination of three different vegan proteins powders but each of the three flavours has been specifically designed to deliver unique health benefits.” The legalisation of hemp has meant that Nutra Organics’ mission of helping people to live healthier and more energetic lives is now even easier. For more information contact Mark at mark@naturalthings.co.nz or visit www.naturalthingsdistribution. co.nz/nutra-organics n

THE SUSTAINABLE APPROACH Hemp is considered to be one of the most useful plants on Earth. Not only is it the most nutrient dense seed on the planet but it is also touted as being one of the most environmentally friendly as it is naturally resistant to pests, eliminating the need for most pesticides and herbicides. Hemp Farm decided to grow hemp for the health and well-being of the environment.

Anne Jordan, company director of Hemp Farm, believes that hemp is a sustainable solution to many of today’s environmental issues. “It sequences carbons out of the environment and

locks it up in the products made from it. Everything made from hemp is top shelf by way of quality and environmental impact.”

Hemp Farm’s products are grown using organic principles and are certified organic.

“Our hemp 50 percent protein powder is a complete clean protein, excellent for muscle health and recovery after exercise. Our cold pressed hemp seed oil is perfect

for drizzling and has a wonderfully nutty flavour. We also supply the oil in convenient capsules for a healthy boost on the go.” In addition to hemp food and health products, Hemp Farm produces a skincare range. The business is also in the process of developing offerings such as; hemp butter, milk, bread, and chocolate. Additionally, “through [our] partnership with iconic brand NZ Yarn, we will be producing hemp yarn, hemp/wool blends for carpet and non-woven matting for composite materials, insulation, and erosion control.”

HempFarm’s biggest challenge at this stage is the perception of the crop. “This has been our mission over the past ten years, to educate about the differences between hemp and high THC varieties of marijuana. We have given many talks about the incredible benefits of the plant. Hemp has been utilised for food, fibre, fuel and medicine for centuries. “Most people know and are aware of the differences and are enjoying the health benefits of adding hemp to their daily diet. It is an exciting time for hemp in New Zealand.”

For more information contact Adam at adam@hempfarm.co.nz or visit www.hempfarm.co.nz n

MIXING HEMP AND HERBS Waiheke Herbs began when founder Wendy Kendall decided to move to the popular Island to raise a family. She wanted to create a healthy spread alternative for her young children and so began experimenting with herbs in her backyard.

Waiheke Herbs now has a range of salts and spreads derived from the freshest of herbs and naturally preserved. With a focus on creating healthy offerings for families, it was not surprising that when given the opportunity to include hemp in a herb spread Kendall jumped at the chance. The organic Herb Spread with Garlic and Supergreens with Hemp Oil contains a combination of parsley, rosemary, nasturtium, dandelion, plantain, spinach, oregano, thyme, sage, lavender and calendula.

For more information contact Wendy Kendall at info@waihekeherbs.co.nz or visit www.waihekeherbs.co.nz n

Organic Hemp Seed Oil in stock now and more exciting Organic Hemp Products on their way from Waihi Bush Organic Farm.

To express interest contact Functional Whole Foods on 03 693 9845 or info@fwf.co.nz www.waihibush.co.nz March 2019

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hemproundtable

Do you think New Zealander’s will embrace hemp?

In recent years, the hemp industry has seen massive growth through the growing demand for hemp products, with the global market size expected to reach USD 10.6 billion by 2025.

Rising demand has been linked to the growing awareness regarding its dietary advantages and ability to aid insulin balance, cardiac function, mood stability, and skin and joint health. With the recent law change, we expect the trend to catch on here in New Zealand, and so we’re very excited to be helping pioneer the movement by adding hemp to our products.

Kiwis will first embrace hemp seed for the nutritional and medicinal value it can bring to our diet, and then also for its use in cleaning up our damaged rivers and soils. Aotearoa has the unique opportunity to lead the world with the use of industrial hemp to feed, shelter, clothe, heal, and provide for our urban and rural communities and environment.

Yes, Kiwis will definitely embrace hemp, and I am seeing it happening now with Em’s Power Cookies Hemp Protein Cookies. When we launched our Hemp Protein Cookies late November 2018, I was pleasantly surprised to see how many consumers were already aware of hemp seed as food and what the health attributes are. We had some great mainstream media coverage prior to launching, and when we shared on Facebook along with my hemp blog, our reach was over 19,000 with 2819 direct, positive interactions.

The hemp trends overseas are big and growing fast, so it’s only a matter of time for that wave to hit New Zealand and we’re proud to be the market leader in this space. I think that Kiwis are intelligent, discerning consumers and know that hemp is a good thing nutritionally. Our job is to help with nutrition education about hemp and provide awesome products.

Graedon Parker HEMP FOR VICTORY

Megan May

LITTLE BIRD ORGANICS

Yes, New Zealanders will embrace hemp because it can improve our health, our wealth, our environment, and our economy.

Tadhg Stopford

Emily Miazga

THE HEMP FOUNDATION

EM’S POWER COOKIES

column HIGH HOPES FOR HEMP

Hemp lift-off

As a nation, our views are continually evolving and our perspectives are influenced by our friends, family, media and the government.

We are living in the information age and this means access to more information than we’ve ever had before, which is shaping what and how we buy. In fact, 42 percent of 18-34-year-olds are influenced by online research when it comes to purchasing health or beauty products1.

Four in ten of us are trying to buy foods rich in nutrients, minerals or superfoods and it’s not surprising this figure increases to 54 percent among Generation Z and Millennials2. These generations are the most health conscious; investing in health and wellness is an obvious choice for them.

Self-care engagement

New Zealanders in particular, are using food and beverage products to support their overall wellbeing, with 70 percent of shoppers buying health food products for general wellness compared with the European average of 51 percent3.

Healthier-for-you is driving choice not only in categories or products, but also ingredients. As an example, we have seen turmeric become a sought-after ingredient, not only in Health Supplements, but also in a wide range of food and beverage categories such as Chilled Juices, Crackers, Dips and Teas.

The move towards three hundred and sixty degree wellness is prompting a more evaluative and considered consumer; we are much more engaged with what’s on-pack, with 48 percent4 of us saying nutritional information on products affects purchasing decisions.

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Nutrition science and debate is constantly evolving and open to interpretation by consumers and governments.

Since November 12, 2018, hemp seed has been able to be sold as a food in New Zealand. Will hemp become the next hero ingredient as people become more educated on its benefits and it joins the mainstream (as we saw with turmeric)? While it’s early days, we’ve seen $100,000 worth of sales (MAT to 03/02/19) of products with hemp seeds in them across fewer than 30 products and a wide range of departments including personal care, cooking oils, salad dressings, dietary and sports supplements, snacking and alcohol.

Follow the leader

In Australia, hemp seed has been able to be sold as a food since March 2018. Since then, we have seen over $8.29 million in sales. Unsurprisingly, the largest category is Health Goods, worth over $5.5 million (the top item being a private label hemp seed product), followed by Spreads at $1.1 million (driven by one product – Mayvers Protein Peanut Butter Hemp Seeds). Other notable categories incorporating hemp seeds include Dietary and Sports Supplements, Bread and Cooking Oils.

So, the question is, to maximise value for your business, are you: • Investing in ingredient understanding for consumers?

• Championing hero ingredients?

• Monitoring changing beliefs as they influence consumer needs?

• Considering the impact of possible regulation changes?

Notable product launches have included: • • • • •

Happy Naturals Shampoo & Conditioner New Hemisphere Extra Virgin Hemp Seed Oil New Hemisphere Hemp Seed Oil Caps Em’s Power Hemp Protein Cookies Nutra Organics Hemp Protein Powders

If we look at the Pharmacy channel, we can see that a range of hemp products is available, most notably in Health Supplements. n 1 2 3 4

IRI 2018 State Of The Industry Report – Pharmacy IRI 2018 State Of The Industry Report – Grocery IRI Regional Shopper Survey 2017 – New Zealand IRI MarketEdge (Grocery) New Zealand MAT Value 03/02/19

IRI is a leading provider of big data, predictive analytics and forward-looking insights that help CPG companies, OTC health care organisations, retailers, financial services and media companies grow their businesses. With the largest repository of purchase, media, social, casual, and loyalty data, all integrated on an on-demand, cloud-based technology platform, IRI helps to guide its more than 5,000 clients around the world in their efforts to remain relentlessly relevant, capture market share, connect with consumers and deliver market-leading growth. Move your business forward IRIworldwide.com

CAMPAIGN FINANCED WITH AND FROM THE EUROPEAN UNION

THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE RESPECT March 2019 FOR THE ENVIRONMENT.

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DAX RYAN

Having always enjoyed sales, Dax Ryan saw becoming a Countdown store manager as a no brainer. “If you are flexible and willing to work hard, retail provides endless opportunities.”

R

yan has had an extensive career in the grocery industry, initially starting out as an admin supervisor in the UK. “I have been a store manager in five stores in the UK, where I oversaw many extensions and refits, including a fourmonth secondment to Gibraltar to support a new store there.” Even with his experience he still notes his biggest accolade in the industry to date as being selected to open the new Countdown Bayfair store in Mount Maunganui. “I am immensely proud of what we now offer our customers, and the feedback from them has been awesome.”

Being part of the team implementing a new store can be stressful, but Ryan credits his team for taking on the challenge head first. “My team have been awesome. We closed one store in the Bayfair Mall and then continued to trade in a smaller one, with two teams. My team rose to the challenge of increased volume in a store not really geared up to take it.

“They have taken on every challenge this has brought for the last ten months. The team have made this all possible.” Ryan mentions that for the last 34 years there has always been a Countdown in the Bayfair Mall. “Two of our team members have been with us from the start, and we have 30 team members with over 20 years’ service.”

The new store includes a pharmacy which gives customers the ability to get prescriptions while they shop, a new deli section, an extensive seafood offering and 11 self-scan checkouts. “Our new deli offer is superb. We have the only display case of its kind in New Zealand; it allows us to be more creative with our displays and offerings. We’ve had great feedback from our customers about this already.” As part of the new deli section, Countdown Bayfair now has a new fast cook oven in store.

The oven provides an opportunity to heat customers’ purchases like pies and quiches as well as being able to offer an increased snack food/lunch offer. “This is invaluable to us as a large number of our customers and workers are looking for a quick and convenient option at lunch and dinner time.”

In addition, Countdown Bayfair offers customers a fantastic wine cellar with a huge craft beer and wine range and an extensive health foods range. The open formatted bakery provides customers with even more

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choice and allows for the team to “have a chat” to ensure customer needs are met. For busy periods the store has also been equipped with 11 self-checkouts to provide a quick and easy check out process.

The new store includes a fresh produce section.

“We hand stack our displays to create a real market feel and have a fogging mist system to keep our fresh produce in great condition.” The refurb also included the fitting of some sustainable initiatives such as ecofriendly LED lighting, auto dimming lighting and heat reclaim refrigeration.

Ryan has noticed the trend towards consumers wanting more locally grown produce. He has been working closely with Seeka and Zespri, to supply the store with quality avocados and kiwifruit for which the Bay is known. This partnership includes supplying Countdown Bayfair direct with local, high quality products, some market leading opening offers and providing tastings for customers.

Another opportunity Ryan is watching is the increased demand for convenience foods. “Kiwis’ lives are getting busier every day; anything we can

do to help with making it easier for them has to be a winner.” Health foods including organic and gluten free continue to increase in popularity as Kiwis try to live healthier lifestyles. Being a pillar in the community is important to Ryan and his team at Countdown Bayfair. The team works closely with the local Salvation Army and Good Neighbour, who utilise products to provide food and meals for local people. Being part of the community means having a team that is present and there to help shoppers.

“We encourage all our team members to make eye contact and engage with our customers, we are never too busy to help, and if I don’t know the answer, then one of my 125 strong team will know for sure.”

This method has worked for him with the Countdown Bayfair receiving positive feedback.

“Our local customers really enjoy engaging with our team, some of which we get to see daily.” Ryan hopes to continue on this trajectory with a goal of being known for the best service in town.

Like any business, operating a supermarket comes with its challenges from juggling staff to out-of-stocks.

Footprint 3,670 m2

125 staff

Selling Area 2,725 m

25,000 SKUs

Checkouts: 8 regular

Opening Date: December 2018

2 express

STORE MANAGER:

11 self-checkouts

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DAX RYAN

Ryan comments that one of the biggest challenges he finds in running the Bayfair store is making sure he has the right person filling or serving the right product at the right time. “Our store is open for 15 hours a day, regardless of weather, traffic, events or seasonality our customers shop at all times, predicting this is always the challenge.”

The grocery market is a fast-moving industry which means that there is always room for improvement and updates. Ryan hopes to introduce and improve the stores online pick up to include drive up parking.

“This option has proven very popular and convenient for our parents with young children in the old store.

Unfortunately, we were not able to get this in place for the opening, but we are already working on a solution so watch this space.”

The work that was achieved in order to open the new store is something that makes Ryan extremely proud.

“My team and what they have achieved in the last 11 months is great, our opening day was nothing short of amazing with such positive feedback.” 2019 is off to a good start for the team at Countdown Bayfair. n

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