SupermarketNews // July 2016

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July 2016 • Vol. 9 No. 7

BEHINDTHEAWARDS BARRASS STEPS DOWN

It’s time for a change in leadership at Griffins Foods Limited. The NZ company has announced that its CEO, Alison Barrass, is stepping down from her position as of 31 December 2016.

“Following the announcement last month that I have been appointed to the Board of Spark New Zealand in September of this year, I have advised the business that I am retiring as CEO of Griffins Foods Limited as of 31 December 2016,” Barrass said.

Effective January 2017, she will be taking up a role with Griffin’s as an independent director reporting into the URC board. The company is currently working through a process to conclude the appointment of a new CEO.

UNEXPECTED ISSUES

Despite recent construction delays, work is on track for the opening of a new $13 million Pak’nSave store in Tauranga in early October. Half the floor had been laid incorrectly and had to be torn up and relaid before further work proceeded. Remedial works are now nearing completion.

COMING SOON ON WAIHEKE

Waiheke Islanders will soon have a brand-new supermarket to shop from, Countdown Waiheke, which is set to open its doors on July 26. The state-of-the-art store will be a new-generation format, with full-service deli and bakery departments, selfservice checkouts, energy efficient fixtures and fittings, and a staff of 60 employees. “When building this store, we were conscious of ensuring that it would meet the needs of the Waiheke community, including planning for visitor peaks,” a company spokesperson said.

(See page 28)

PROUD TO BE ‘EARLY ADOPTERS’ Compared to other countries, New Zealanders have always been early adopters of new payment technologies and online shopping makes no exception. New data from Nielsen shows that more than two million people are now shopping online, up four percent from last year.

According to Sarah Quinlan, senior vice president, Market Insights, MasterCard Advisors, this trend has been clear since the introduction of EFTPOS in the 1980s. Today 13 percent of NZ retail sales are online, with grocery shopping being one of the driving factors. There is an interesting reason behind this, something of which retailers can be proud.

“At the heart of New Zealand supermarkets’ online shopping success is that Kiwis feel confident that they will get groceries when they want them, and to the quality they expect, which is a great thing and represents a fantastic opportunity,” Quinlan told SupermarketNews. “We have not seen uptake this strong in other countries and trust is a key factor.”

MasterCard’s SpendingPulse data shows that 85 percent of consumers today

go physically shopping with their mobile device. In the US, most of them are buying from small and medium retailers, those with less than $50 million in sales. Overall, delivering value for money has become critical.

“The insight there is that consumers aren’t buying on price; they’re buying on value, experience and uniqueness.

So there’s a message for retailers that you need to sell the experience, and the quality of your staff is also important,” said Quinlan.

To have a greater impact on sales, retailers need to keep up with consumers more than ever before, benefitting from the rise in online shopping by curating an end-to-end shopping experience accordingly.

Of course, safety and security have a role both in-store and online, and educating consumers about the safest payment options is the only way to retain their trust and achieve sales success.

New Zealand chains are diving into these exciting waters with confidence.

“I believe New Zealanders are a pretty adventurous bunch,” Foodstuffs North Island CEO Chris Quin told us. “From embracing sushi to getting moving with our Fitbits, we’re open to trying new things, and data shows that 74 percent of Kiwi consumers bought something online last month.”

Foodstuffs is looking forward to launching its online service later this year, starting with New World stores in October.

In the meantime, Quin added, the company is focusing on creating

SARAH QUINLAN

an offer that will meet its customers’ needs, making sure they pay a fair price for the service.

Countdown, for its part, started selling online in 1996 from one store in South Auckland. Each week, the company fulfils more than 20,000 orders from 80,000 regular online shoppers, delivering to 99 percent of New Zealand with over 100 trucks.

“Our customers tell us they love online shopping because it makes their life easier. It saves time and can help with budgeting,” said Countdown national online manager, Tony Petrie.

“Online sales, including the new national Click & Collect service, match the equivalent of several bricks and mortar Countdown stores, and it’s very much a growing part of the business.” n

SUCCESS IN THE SOUTH ISLAND

HEALTHERIES WIN

A Healtheries ginger and lemon Real Food Bar has taken the gold medal at the recent Pride in Print awards for its printing quality in the gravure process award section. Produced by Gravure Packaging in Wellington, the award was for innovative and quality production in long run flexible packaging.

ROBIN BROWN

More stores equal higher sales? It’s not always true, but the equation is working fine for Foodstuffs, which is currently enjoying growth in the South Island.

With an operating profit of $326.3 million and sales of $2.9 billion for the year ended February (compared to $2.7billion last year), the company is well-positioned to feed South Islanders, covering the entire spectrum of grocery and liquor.

“Foodstuffs South Island Limited’s focus over the past few years has been on streamlining our supply chain, identifying and developing good supermarket sites and having the best possible people owning our stores,” said Robin Brown,

chairman of the board, Foodstuffs South Island.

“This has led to continued growth for our cooperative. We look forward to further growth over the coming years with a number of new supermarket developments underway and an ongoing focus on meeting our shoppers’ needs through customer focused solutions such as New World ClubCard and online shopping.”

It has been a year not without its challenges.

Hampered by difficulties and opposition, a proposed Raeward Fresh store in Dunedin is now locked in a stalemate.

Nonetheless, the company has managed to open three new outlets in the Canterbury region, as well as New Zealand’s largest supermarket distribution centre in Hornby, Christchurch, which services 300 New World, Pak’nSave, Four Square and On the Spot stores throughout the South Island. n

editorialcomment THINKING ABOUT TOMORROW

has now become the cancer of retailing that is eating into margins for both suppliers and retailers to the detriment of business.

What is going to happen is that jealousy of our success in both market domination and profit will bring about new rules driven by politicians that may well constrain our activities and won’t listen to the facts that groceries in this country may well never have been comparatively cheaper.

Perhaps we just have to keep our heads down! After all, the grocery industry has never been in recession. n

The New Zealand grocery industry is doing the right thing in many aspects of its day-to-day life of both retailing and supply, but eventually saturation in a limited market will determine the survivors or at least where the next move will come from.

We’ve run the gamut of formats and the consumer couldn’t be better served, we have food outlets poked into most corners of our communities and too many more will be overkill and we are at the stage where it is a battle of identity rather than a battle of format.

The ongoing desire for our retailers to attract more custom simply by reducing prices to the very bone has reached a painful point where we need something a little more.

We have been fortunate so far in that the big discounters haven’t set foot in

this country with their predominance of private labels – and the chance of that really happening in this small population is doubtful.

While both retail parties are now offering loyalty programmes, increasing online facilities and stores that genuinely are shopping experiences (despite those few elements that say they hate going to a supermarket – liars) and truly great stores, we have almost reached the point there are very few further options except maintaining the status quo as far as market share goes.

Bigger stores still are not the answer as has been seen overseas, and of course, global retailing generally has been a failure for the major world players.

And our addiction to promotion

diarynotes

SEPTEMBER 22-24: Annapoorna – World of Food India, Mumbai

NOVEMBER 7-9: Yummex Middle East, Dubai

OCTOBER 4-6: NZ Juice & Beverage Awards

NOVEMBER 10: Convenience Industry Leaders’ Summit, Auckland

JULY 28: State of Industry Breakfast Presentation with Coalface Consulting and Nielsen, Auckland AUGUST 2-4: ANUTEC BRAZIL, Curitiba, Brazil SEPTEMBER 3: Grocery Charity Ball, Auckland

OCTOBER 7: Packaging Design and Innovation Awards, Auckland

Peter Mitchell Publisher

DECEMBER 5-7: SIAL Middle East Abu Dhabi

OCTOBER 16-20: SIAL Paris NOVEMBER 2-4: FGC’s Annual Conference Gold Coast, Australia

7

JAN 29 – FEB 1 2017: ISM Cologne, Germany

18 23 27 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 2015

PUBLISHER Peter Mitchell, peter@reviewmags.com

EDITORIAL TEAM Rossella Quaranta, rossella@reviewmags.com Thomas Fowler, tommie@reviewmags.com

MANAGING DIRECTOR Tania Walters, tania@reviewmags.com

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

EDITORIAL DIRECTOR Sarah Mitchell, sarah@reviewmags.com

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

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contents

04 News 14 All Things Frozen 22 SIAL China 24 Health & Beauty 28 What’s New

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.

SENIOR DESIGNER Raymund Sarmiento, raymund@reviewmags.com Design Assistant: Hannah Sames CIRCULATION & DISTRIBUTION MANAGER Kieran Mitchell, kieran@reviewmags.com

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

ISSN NO. 1173-3365

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

www.fgc.org.nz

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INTRODUCING

ESPRESSOTORIA THE PREMIUM COFFEE CAPSULE SYSTEM

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WHY SHOULD YOU RANGE THE ESPRESSOTORIA SYSTEM? • Australia’s No.1 selling capsule machine in retail (QTR 24.05.2016)* • Launching into retail with market first ‘BUY 6 VITTORIA COFFEE CAPSULE PACKS & RECEIVE A FREE CAPSULE MACHINE’ offer.

• Established demand – Thousands of machines already sold in NZ through direct online sales.

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38 STORES COLLECT PARCELS Countdown is deepening its ties with NZ Post. The two have been partnering since last December, when Countdown started trialling a parcel collection service in 11 stores. Building on the success of the initiative, 27 additional supermarkets across New Zealand are now ready to join in, bringing the total number of participating stores to 38.

Over the next month, shoppers in Auckland, Hamilton, Tauranga, Wellington, Christchurch and Dunedin will be able to redirect their parcels to a nearby Countdown store, and pick them up from there at no additional charge. “With most of our stores open until at least 10 pm seven days a week, customers have the flexibility to collect their parcels when they want and combine it with a trip to the supermarket, so it’s all in one place,” said Brett Ashley, general manager of Operations, Countdown. n

WHO WILL BE NUMBER ONE?

Over the past few weeks, 65 butchers have sharpened their knives for the regional stages of the 2016 Alto Young Butcher and Competenz Butcher Apprentice of the Year competition, with winners progressing to the Grand Final in August.

Entrants showcased their impressive talent and skills during a practical cutting test, transforming a pork shoulder, a size 20 chicken and a whole beef sirloin into value-addedproducts.

The Grand Final, to be held on

August 25th at Shed 10, Auckland, will see NZ best young butchers vying for the national title through another cutting test, a written exam and an interview. n

TOO BUSY TO COOK

A recent survey by Menulog.co.nz has found that more than half of Kiwis end up skipping meals once or even twice a week, only because they don’t

have enough time to prepare dinner.

Additionally, nearly one in two of people surveyed said that their fridge is empty at least once a week. That’s when home-delivered food comes to the rescue; three-quarters of Kiwis spend up to $50 dollars per week on home-delivered meals, especially those aged between 25 and 34. One in five, in fact, spends $50-100 on ordering in meals weekly, one in ten more than $100. n

SAFETY IN THE WORKPLACE The Food & Grocery Council, along with Progressive and Foodstuffs, is taking a strong leadership stance on safety in the workplace. A number of industry suppliers have already signed up for the Zero Harm Pledge.

“If companies really believe people are their most important asset, then they will take health and safety really seriously,” said Gerry Lynch, the FGC’s chair of the health and safety working group.

He said with thousands of accidents a year in the industry, the working group was trying to understand where the biggest risks were and is currently gathering data on the number and types of accidents. Lynch said it was critical that senior executives in the industry played a key role in building a health and safety culture. n

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Mentos is growing at +27.6% ahead of total Confectionery at +2.1%, driven largely by NPD* Mentos CHOCO appeals to confectionery shoppers looking for a bite size indulgent treat Research shows high purchase intent for Mentos CHOCO at >62% ** *Aztec Scan Data MAT to 22/05/16 ** Snap Research April 2015

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HEALTH-STAR RATED MEALS Kids throwing tantrums over vegetables are a parent’s nightmare.

Being a mother herself, Melanie Guidotti certainly knows how hard it is to find enough energy and inspiration for a healthy dinner after a long day at work. That is why she has set out to find a solution and developed Belladotti’s first range, Salad Toppers. In just a few seconds, busy moms and dads can create tasty and crunchy salads for their families, with six different flavour options to choose from. Whether they are looking for an all-time favourite (Bacon and Caesar bits), a tasty crunch (Sundried Tomato & Parmesan croutons or Chorizo & Cheese croutons), or even something more exotic (Thai Sweet Chilli Sliced almonds, Parmesan Sliced almonds or Roasted Garlic Balls), Belladotti has something for every palate.

Its mission has just begun. The family-owned company, based in Queensland, Australia, released its second range earlier this year: Salad

CHRIS BUDDLE

MELANIE GUIDOTTI

Seeds. Naturally flavoured with the addition of super seeds and veggies, Salad Seeds have recently achieved a 5-star health rating on all flavours, and can be mixed with salads, cooked rice, smoothies and even yoghurt. Just in time for winter, the brand has launched its Soup Toppers, which are guaranteed to retain their crunchiness for at least three minutes in hot soup. n

DESIGN AGENCY ON BOARD Auckland-based brand and packaging design agency, Brother Design is among the strategic partners of the NZ Food Awards this year, sponsoring the Dry Goods (Sweet and Savoury) category.

As a team of passionate foodies who also create international award-winning packaging design, the agency works with some of New Zealand’s most successful brands, including Better Drinks Co, Dairyworks, Farrah’s and Pams.

“Awards aside, our true focus is about product success – creating brands that stand out in the marketplace, and in the mind,” said the company. n

NIELSEN

BY THE NUMBERS GLUTEN-FREE FOODIES PEOPLE WHO ARE GLUTEN-FREE ARE 125 PERCENT MORE LIKELY TO CONSIDER THEMSELVES FOOD CONNOISSEURS THAN THE GENERAL POPULATION. THEY’RE ALSO MORE LIKELY TO VISIT GOURMENT FOOD STORES.

FAMILY FUEL

PARENTS ARE 21 PERCENT MORE LIKELY TO DRINK ENERGY DRINKS THAN THE GENERAL POPULATION.

Contact us as nielsen.com/nz for more information.

supermarketnews.co.nz

COMPANY MILESTONES

2005: Simplot NZ established 2006: KML appointed as sales broker for Simplot brands in NZ; launch of Leggo’s Pasta Sauces & Bakes 2008: Launch of Birds Eye Ovenbake Fish range 2011: Launch of John West Tuna range 2012: Established key account and customer service team; moved to new offices in Penrose 2013: Launch of Quorn Meat Free brand; launch of Birds Eye Deli Chips range 2016: Appointed heads of marketing and category disciplines for NZ business; established Simplot NZ field sales team

A group of Lower North Island New World and Pak’nSave store owners and managers have taken part in Foodstuffs North Island Trackday, to test what their cars could do in a controlled environment.

BRIE SHOPPERS ARE MORE LIKEY TO BE HEAVY READERS OF MAGAZINES, DAILY NEWSPAPERS AND DIRECT MAIL.

I

Trying to condense the story of Simplot down to a few hundred words doesn’t do justice to its late founder, Jack ‘J.R.’ Simplot, an energetic Idaho entrepreneur whose life could be straight out of a Hollywood script.

Having started the company in 1929, he watched it growing from a one-man farming operation into a food and agribusiness empire.

By World War II, Simplot was the largest shipper of fresh potatoes in the US, and in the 1940s Jack notched up another impressive milestone, creating something that was bound to shape the food industry forever—the first commercially viable frozen French fries.

Despite his passing, Jack’s legacy has remained in his family’s hands ever since. Simplot is still a familyowned company, only bigger and more diversified. Its portfolio of household brands includes John West (canned tuna/salmon), Leggo’s (pasta sauces, bakes and pastes), Birds Eye (Oven Bake frozen fish, Deli Chips and Roast potatoes) and Golden Crunch Chips.

The company operates from 13 factory sites in the Australasian region and employs more than 3,000 people

in Australia, South East Asia and (since 2005) New Zealand, which has tripled in size to become a top 50 supplier to the NZ grocery industry. Its secret?

Good values and freedom of manoeuvre.

“At Simplot New Zealand, we are empowered to determine the business strategy and all key decisions for the consumer business, based on our inmarket expertise,” said Chris Buddle, country manager, Simplot NZ. At the very heart of the business is sustainability. “Three pillars influence all we do and ensure our business remains sustainable well into the future: respect for resources, a spirit of innovation and a passion for people,” said Buddle.

As Simplot depends on primary producers for all of its ingredients, a great effort is put into setting high standards through clear labels, traceability, ethical sourcing and precise supplier guidelines, ranging from workplace safety to business ethics.

Dedicated efforts have also improved the seafood supply chain’s sustainability, and Simplot’s John West canned tuna and salmon ranges now carry the MSC eco-label- the global best standard in sustainability. Simplot is the first manufacturer in the market to gain MSC certification for canned tuna.

Innovation is paramount as well, with over 250 new product concepts being developed every year, among which 200 progress to factory trials.

“Whether it’s working with our growers to improve productivity or investing in plant research and new food production technologies, we are driven by the same energy that led Jack Simplot to create the first frozen French fry,” said Buddle. n

WHEN ENGINES ROAR

A BRIE MEDIA SPREE

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Despite the weather not playing along, over 25 vehicles turned up to Manfeild racetrack in Feilding and engaged in high speed sessions with the assistance of racecar drivers. n

THE TRUTH ABOUT MODERN RETAIL When it comes to retail space, the old adage ‘the bigger the better” may not apply as it used to, with small format store driving growth in several markets, including Poland, China, Indonesia and Turkey.

According to the latest Nielsen Global Retail-Growth Strategies Survey, the retail landscape has changed massively over the past 10 to 15 years, due to a number of factors that include higher food prices, stagnant wages and falling birth rates.

Competition has become rampant, so much that we often refer to it as a ‘supermarket war’, which is all the more evident in the UK, Australia and, albeit with some substantial differences, in New Zealand.

As Nielsen put it, the shop of the future should be a reflection of the shopper of the future. To analyse what leads consumers to choose one retailer over another, and how supermarket chains are adapting to their evolving needs, Nielsen has polled over 30,000 respondents from 61 countries.

In a world increasingly urbanised, influenced by Millennials’ needs and marked by the inexorable rise of a global middle class, retailers need to engage Now in its 25th year of operation, Original Foods in a little self-criticism.

Baking Co. has won big at the latest Baking First of all, almost half of Industry Association of New Zealand’s Bakery of respondents said they try to the Year Awards, taking home two gold medals spend in supermarkets as for their Gluten Free Luscious Lemon Cake little time as possible. “This and Christmas-themed Cool Yule Log. OFBC low level of satisfaction managing director Jane Mayell compared these primarily stems from a accolades to ‘Willy Wonka’s golden tickets’. belief that retailers don’t “Home-style baking, creative flavours and the understand and deliver on secret ingredient of our team’s dedication is a their needs,” the report read. winning combination,” she said, adding that the Although manufacturers and company is looking to add both award-winning retailers are dependent on cakes as a special range by the end of the year, promotions, high-quality once their new 2,770 sqm factory will be up and produce (57 percent), running. n convenient location (56 percent) and product

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availability (54 percent) appear to be more influential than offering value for money (52 percent) or the lowest prices overall (48 percent). Interestingly enough, loyalty programs were mentioned by only 32 percent of people surveyed.

“One of the most effective ways retailers can avoid pricing wars and unsustainable promotion strategies is to increase the perceived benefits they provide,” said Steve Matthesen, president of global retail, Nielsen.

“To keep shoppers coming back, however, brands must exceed shoppers’ expectations and convincingly demonstrate that the higher price is truly justified.”

It should also be noted that some product categories (convenience foods, prepared meals and carbonated

beverages) are more price sensitive than others (bread and bakery, meat and poultry, personal care and dairy).

That’s why fewer, smaller and better promotions are more likely to be effective than bigger ones.

But how can manufacturers ensure shoppers will come back? According to the majority of global respondents, they should offer larger economy sizes with a lower price per usage (26 percent) or introduce new, smaller pack sizes at lower prices (19 percent).

Going forward, retailers must be able to differentiate, provide personalised offerings and even reconsider the role of physical stores. “Stores aren’t going to disappear anytime soon, but they will undergo a dramatic transformation as e-commerce grows and shopper expectations change.” n

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July 2016

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PORRIDGE WITH A TWIST

The new range of Hubbards Creamy Porridges is a stand-out on the shelves, thanks to its unique packaging look. To capture this mix of texture and flavour with a fresh urban style, Hubbards has enlisted the expertise of Coats Design, which worked closely with typographer

OUR FIRST GOLD LION

The innovative ‘Anchor X-Ray Casts’ interactive campaign, developed by Colenso BBDO, has triumphed in the ‘Health and Wellness’ category at the latest Cannes Lions festival, scooping New Zealand’s first gold lion.

This accolade is yet another

impressive milestone for Colenso BBDO, which prides itself on having ‘consistently won more creative awards than any other agency in New Zealand’.

Launched on 21 March, the campaign will run until 1 August.

MORE THAN A CULTURAL EXCHANGE

n

CANTABRIANS RECYCLING Fifty Countdown, PAK’nSAVE, New World and The Warehouse stores across Christchurch have joined the Soft Plastic Recycling Programme, meaning that Cantabrians are now able to drop their soft plastic packaging for recycling into new items, suchblack_FMCG as traffic speed bumps, advert_art paths.pdf

Jo Tronc. “The choice of innovative flavour combinations and gable style packs provided a fresh platform to build from, allowing us to introduce an inspiring and contemporary look and feel,” said Matt Grantham, creative director, Coats Design. n

decking and tracking, bollards and even furniture.

Launched in November 2015, the initiative has since collected over 29 tonnes of soft plastic from 100 locations across Auckland and the Waikato. More Auckland stores will also contributing by mid-July. n 1 start 23/06/16 8:36 am

To increase export of European pork, beef and their products, a two-year promotional campaign was launched last year in five key markets, including New Zealand, South Africa, Kazakhstan, Singapore and Taiwan. The campaign, titled ‘The Taste of quality and tradition directly from Europe’, has recently landed in NZ, with Poland and EU representatives providing insights about the quality of European meat and discussing the numerous trade opportunities opening up. According to Zbigniew Gniatkowski, Poland’s Ambassador in New Zealand, mutual cooperation000367 between and NZ UFCthe SN EU Product Watch Ad

is well set to grow stronger in the years to come. Thanks to its focus on quality, tradition, safety and taste, supported by high production standards, the European meat industry could be a significant driver of trade relations going forward. “Both sides are like-minded and share common values, and both sides are profiting from the reciprocity of trade,” said John Leslie, Economics and Trade Advisor at the European Union Delegation to New Zealand. “It is not just merchandising that we are exchanging, but also culture and ideas that bring people close together with n copy.pdf each other.”

102.5mm x 155mm 1 24/06/16

GO WILD

You could go along way to taste fish this good.

But thanks to United Fish Co. you won’t have to.

Their hardy fisherman brave New Zealand’s rugged and icy southern seas daily to bring you some of the tastiest seafood you’ll ever dip a fork into.

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July 2016

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FOOD HABITS REVEALED

ROAD TO RIO

The 2016 Rio Olympic Games will kick off on August 5th in Brazil, and Countdown is inviting shoppers to support the NZ team by writing their notes of inspiration on posters in every Countdown store. These will then be shared with the NZ team.

“As a proud sponsor of the New

Zealand Olympic team, we wanted to show our athletes the massive amount of pride we all have in them.

It’s a nice way that Kiwis can wish them the best as they compete on the world stage,” said James Walker, general manager of corporate affairs, Countdown. n

SOUTH AUCKLAND INVESTMENT Foodstuffs North Island has lodged resource consent for the expansion of its Papatoetoe New World store, which is expected to start next year.

The upgrade is part of a major revamp encompassing the Old Papatoetoe mall; work is just about to

start on the carpark, with the rest of the site following in August.

According to Lindsay Rowles, general manager of property, FNI, Papatoetoe is a strategic area for the company due to its predicted growth over the next decade. n

There are still three months before SIAL Paris officially opens. While waiting, SIAL has released some extracts of its ‘Food 360’ report, examining international food habits and popular beliefs. The whole study will be published on September 6.

For instance, homemade produce is trending in South East Asia and the Middle East, with respectively 84 and 55 percent of consumers eating self-produced food. While the trend hasn’t taken off in Europe yet (with the notable exception of France), it is rapidly developing throughout the world.

Meanwhile, sustainable development remains a concern for most consumers: 89 percent of them would like to fight against food waste and see animal

welfare as necessary. Nonetheless, environmental impact is among the least important purchase criteria in France, China, Britain and the Middle East, whereas enjoyment, health and convenience appear at the top of the list. Most food lovers are hungry for new products having original flavours or unexpected features, especially in the Middle East, Spain and France.

The report has also downplayed the importance of online food retailers; on average, only 26 percent of worldwide consumers tend to use them, but the trend is way more prevalent in China (86 percent) and South East Asia (76 percent).

SIAL Paris will be held in Paris on October 16 to 20: for more information, visit www.sialparis. com. n

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ORGANIC SYRUPS GET DISTRIBUTION

WOMEN TAKE THE LEAD

Over the years, women have achieved many gains in their struggle for equal rights and opportunities, but more can still be done.

To provide female FGC members with insights and inspiration, and encourage them to take on greater leadership roles, the Food and Grocery Council will run a Diversity Seminar on August 23rd.

Some of Australasia’s most successful FMCG leaders are going to share their views and personal experiences. Among them, FGC chair and CEO OF Nestle Veronique Cremades, Chris Quin (CEO of Foodstuffs North Island), Alison Barrass (CEO of Griffins), Shannon Kelly (Group Supplier Engagement Manager FSNI), Melanie Beattie (Head of Strategic Partnerships for ASB) and Amanda Banfield (managing director of Mondelez International Australia and New Zealand). n

Federal Merchants & Co has welcomed Soda Press into its portfolio of local and international beverage brands, to become its official distributor throughout New Zealand. The deal involves Soda Press’ entire range of handcrafted, all-natural drink syrups.m“We both see the New Zealand market as a leader in the consumerled push for more premium, healthier and authentic syrups, both in retail and foodservice,” said Cameron Romeril, founder of Soda Press.

The brand was launched only two years ago and has been enjoying outstanding growth ever since, winning several major industry awards that include ‘Best New Retail Product’ at Fine Food Australia 2015; thus the need to find a like-minded partner that could take Soda Press to the next stage. Besides distribution, Soda Press has more aces up its sleeve, including a bespoke bottle design that is about to hit the market. Flavours have also been improved to contain 40-50 percent less sugar than other leading syrups brands. “We have been working hard with ongoing improvements to our products, and we’ve also been working hard to make our products organic,” said Romeril. “They currently range from 80 to 96 percent organic. Before the end of the year, they will all be certified organic.”

Over the past few months, Indian Tonic Syrup has been one of the company’s most exciting releases, its most awarded product to date, and certainly something of which Romeril is particularly proud of. “It’s the world’s first clear Organic Tonic Syrup and is over 60 percent lower in sugar than the leading tonic brands.

We go as far as the Congo to acquire sustainably farmed Cinchona bark for our high-levels of quinine.”

Obviously, this is not the end of the story. If anything, it’s just the beginning. In coming months,

Adding value to New Zealand’s food chain

Soda Press plans to launch its own Cola, 50 percent lower in sugar and organic. n

NEW STORES UNDERWAY

Work is proceeding on a $7 million extension of Timaru Pak’nSave store, which is set to be ready by mid-2017. Meanwhile, in Tekapo, a massive lakefront development project is taking shape to include a Countdown supermarket, five-star hotel, carparking and commercial area. The second stage has been completed and a newly-appointed six-person team is currently overseeing the ongoing development. n

MASSIVE FACELIFT

Devonport New World is undergoing an allencompassing facelift, getting upgraded service counters for deli, seafood and meat, as well as a new fresh food aisle, bakery and energy-efficient hot food cabinet. Due to the installation of new ovens, revamp work on the bakery is set to take at least four months, during which the service will not be provided.

Completion is expected in December 2016. n

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Consumers are looking for flavoursome meals to warm themselves up during these long winter days. Make sure you have everything you need to provide this offering with our selection of must-have ingredients.

Culley’s

BUFFALO WING SAUCES Foodies rejoice! Culley’s Buffalo Wing Sauce range has hit the shelves of supermarkets throughout the country. After nine months in the making and crafted using only the finest ingredients, the Buffalo Wing Sauces are proving very popular. Having already clinched two first places in the traditional category at the highly acclaimed Scovie Awards & Zest Fest in Texas USA, Gold in the recent Mr Chilli Awards in Australia, and bagging pole position for ‘Most Unique’ at the Chicago Hot Sauce Festival. “I wanted take the big trademark flavours that characterise the US Wing Sauces and give it a unique kiwi twist.”

“We have spent a fair amount of time in the US recently and see some really exciting trends coming through. We’re just stoked people love the Wing Sauces as much as we do”. Available in Hot and Mild in 375ml bottles or one gallon food service containers. Perfect pairing with chicken wings or gourmet burgers, pork or lamb skewers!

To stock your shelves, please contact your Acorn Group Regional Business Manager or info@acorngrp.co.nz, 09 273 1252

L ’Authentique

GOURMET SAUSAGES

Meet the meat masters. Now with over ten superb flavours of their award-winning sausages, in addition to the parfaits, rillettes and terrines that made the company name, L’Authentique is being ranged at a growing list of supermarkets around the country. “Our products are top-quality and the word must be getting out among the customers”, says director Wade Lewis. While growing fast, L’Authentique is still a true artisan producer and keeps to the traditional ways and rules they are proud of.

“It’s not cheap to do what we do, but we offer customers real food without any compromise – 100% free farmed NZ meat, gluten free, no fillers. We only use prime cuts creating a coarse flavoursome grind and fresh herbs and spices – it offers a sharp contrast to the average kiwi snarler”. And they are not slowing down just yet. “We have half a dozen products in the final stage of development that we believe will reset the category bar again”. To discuss the range contact L’Authentique Charcuterie’s Wade Lewis directly on 021 613939.

Glasseye Creek

100% New Zealand Pork

MEAT’S BEST MATES

Glasseye Creek Wild Meat Sauce was born in a pub on the West Coast of the South Island in 2008 and has since grown to be the “must have sauce” for all lovers of wild meat, and also meat that ain’t so wild. Our award winning

sauce is craft brewed in small batches, using only the finest quality gluten free ingredients which is one of the reasons it is kiwi’s first choice in gourmet, premium meat sauces.

It goes beaut with beef, pork, venison, chicken, fish, lamb, prawns, mutton, rabbit, duck, fish & chips, spare ribs, sausages, chops, bacon & eggs, burgers, pies, sausage rolls, pizza, fancy sarnies, meatloaf and everything off your barbie.

Also great as a marinade for meats or to add some guts to a casserole sauce or gravy.

So, in other words, pretty much great with most meats and kiwi tucker…..but NOT WHITEBAIT! Some things are best left alone.

Talk to us about pimping your bar snacks or menu with our fine sauce.

Available in 2 litre food service bottles as well as our famous 375ml hip-flasks.

Phone 03-323 6116 or visit: www.glasseyecreek.co.nz

100% New Zealand Pork is so much more than just sausages and bacon.

It’s the ultimate sustainable meat. In fact, it’s said that everything but the squeal can be eaten. These days any gastro-pub worth its name has slowroast pork belly on the menu.

To make the most of pork, home cooks need to befriend their local New Zealand butcher who can recommend some unusual cuts and throw in some cooking tips too. But whatever the cut, 100% New Zealand Pork is moist, succulent in flavour and imparts a satisfying crunch. Perfect to cure those winter blues.

Look for the 100% New Zealand pork, PigCare™ logo at your local butcher or supermarket to guarantee you are purchasing only pork that has been raised in NZ under our world class farming practices.

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RE-LAUNCHED TO SUCCESS

Pies, vegetables, baked goods, meat-free options, desserts and, of course, ice cream: there is no limit to what consumers can find in the freezer section. Browse our selection of the most coveted brands and offerings in this space.

HASSLE-FREE VEGETABLES

Frozen vegetables had been in significant decline until the re-launch of Wattie’s Steamfresh in 2015. In value, Frozen Vegetables is now back in growth with Wattie’s Steamfresh being the largest contributor to this growing at over 65 percent MAT by value and over 110 percent latest QTR. Ideal for small households, Wattie’s Steamfresh Vegetables make eating vegetables hassle free. In their unique steam bag with failsafe cooking instructions, it is easy to have great tasting vegetables every time. Consumers have seen and embraced these benefits with household penetration more than doubling since the re-launch in 2015.

The new Wattie’s Steamfresh products launched in March 2016 continue to leverage the benefits of Steamfresh convenience and taste and, with the addition of whole small potatoes, make the whole process of cooking all of your vegetables at once so much easier. Wattie’s is supporting this launch with a targeted TV, print and digital advertising campaign from June through August. n

R E A DY T O B A K E

Have you tried our new range of Quiches?

RD AWANING N WI STRY PA KERS MA

Iconic brand Ponsonby Pies currently has three products in the frozen pie category available throughout Foodstuffs and PEL stores in New Zealand. The flavours currently on sale are Mince & Cheese, Steak & Caramelised Red Onion and Chicken & Kumara in a 700gm Family Pie. “We would consider ourselves to be leading the category for frozen pies and have invested heavily in redeveloping the Ponsonby Brand to make it more visible,” said Mike Douglas, national sales manager, Gourmet Foods Limited. “Key factors to this were keeping a link to the heritage of Ponsonby Pies; they have been around since 1978 while introducing a whole new market of consumers to the brand.”

Since relaunching the new Ponsonby Pies brand in March this year, they have seen their sales and production figures more than double in the frozen category, and they continue to grow sales in the chilled category as well. This goes against the trend for the frozen meat pie category, which has been in decline by around 8 percent (MAT data to April 2016), with total sales of around $5.9 million.

“Traditionally, the frozen pie category has been dominated by cheap single pies that are fighting for position based on a price point. Ponsonby Pies is growing sales by giving consumers a quality product

TM

g ReaT sIncE ‘78 from a brand they can trust using the best quality ingredients,” said Douglas.

The company is now focussed on leading the frozen pie category from the top and has exciting new innovative NPD ready to launch in August, with a frozen Ponsonby Multi Pack box containing four individually wrapped pies in NZ’s favourite pie flavours – two Mince & Cheese and two Steak & Cheese pies.

According to Douglas, “This will bridge the gap for the consumer wanting better options than cheaper frozen loose pies and our chilled Ponsonby Pie range while continuing to grow the frozen pie category.” n

TOP-QUALITY FRENCH PASTRY Paneton Bakery produces a range of frozen products including ready rolled pastry, ready to bake quiches and danishes as well as croissants.

“Our products are a marriage between the best French techniques and quality ingredients including New Zealand butter; they are also artisanally made,” said Dominique Colombie, owner of Paneton Bakery.

The brand is positioned in the premium section of the frozen category. Recently, Paneton has added a range of authentic quiches that are available in two sizes: family and two-pack. Consumers looking for a little ‘je ne sais quoi’ can try Paneton’s Goats Cheese and Caramelised Onion, Smoked Salmon or Leek and Bacon, while Lorraine and Vegetarian are a family favourite. They are handmade without palm oil and using quality ingredients, from French Goats Cheese to New Zealand’s finest milk and cheese.

“This range reflects our customers demand

for a good quality product that is convenient and delicious.

As well as this, another key area for growth and innovation for Paneton has been our range of ‘ready rolled’ pastry including our Supreme awardwinning flaky pastry.” To reflect this, the company has released a premium handmade chocolate ready rolled pastry, which is made with real Belgian cocoa and contains no additives, preservatives or palm oil.

“We have launched this product as we felt that there was a gap in the market for an additional ready rolled sweet pastry for consumers who make their own sweet treats at home and wanted something different.

This is as far as we know a first for the New Zealand market,” said Colombie. “We see more growth for Paneton coming from the convenience area of the frozen category as our customers keep telling us they are looking for a quality product that is suitable for all times of the day.” n

MOVING WITH THE TIMES For more information contact your Paneton Sales Representative on (09) 3095338 or info@panetonbakery.co.nz N

CO

PA C K O F 2

260g

BA

Authentic French recipe made with pure New Zealand butter

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LEEK & BACON QUICHE

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AWARDG WINNIN TRYS PASKER MA

260g

R E A DY T O B A K E

PA C K O F 2

AWARDG WINNIN TRYS PASKER MA

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Authentic French recipe made with pure New Zealand butter

EE

CARAMELISED ONION & GOAT’S CHEESE QUICHE

700g

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Authentic French recipe made with pure New Zealand butter INDIVIDUAL

700g

PA C K O F 2

R E A DY T O B A K E

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QUICHE LORRAINE

Authentic French recipe made with pure New Zealand butter

SMOKED SALMON QUICHE Authentic French recipe made with pure New Zealand butter

R E A DY T O B A K E

INDIVIDUAL

R E A DY T O B A K E

OK

VEGETARIAN QUICHE

AWARDG WINNIN TRYS PASKER MA

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R E A DY T O B A K E

NEple AI6 peo RR4 to LOServes

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AWARDG WINNIN TRYS PASKER MA

260g

AVAILABLE IN:

Individual Family: VEGETARIAN | QUICHE LORRAINE Pack of 2: SMOKED SALMON | LEEK & BACON | CARAMELISED ONION & GOAT’S CHEESE

For more hints and tips and information on Paneton Quiches join our Facebook page or go to www.panetonbakery.co.nz

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The ‘Health’ segment of Frozen Meals has been experiencing yearon-year decline as consumers attitudes to health and wellness change.

With this change in consumer behaviour, Weightwatchers Frozen Meals has moved with the times. In June 2016 the Weightwatchers range has been re-launched with new meals focused more on a balanced meal of protein, vegetable, carbohydrate and sauce, less emphasis on the brand and more emphasis on real food made from real ingredients.

“The range has been tiered with a new range of Gourmet products that resets the benchmark in terms of quality of Frozen Meals, which will be supported by Heinz Wattie’s largest ever sampling campaign through July and August,” said Simon Crampton, marketing manager, Heinz Wattie’s Ltd. “We are that confident of the quality and the benchmark these new products will set for Frozen Meals.”

The Classics range retains some old favourites which have been improved, and a variety of snacks for consumers of lighter meals and vegetarian is available. n

allthings all thingsfrozen frozen HEALTHY TAKE ON KIWI FAVOURITES

Kiwi favourites such as nuggets and sauce with hidden veggies are the exciting innovation of locally-owned company Get Real Food.

The sisters behind the brand, Melissa and Anna, began the business two years ago. Being both busy mums to a ‘fussy eater’ made meal times rather challenging, and a child with food allergies made it even more challenging.

Disappointed by the lack of healthy, convenient food available in New Zealand, they decided it would be a good market to enter, so they started cooking and testing on their own ‘test subjects’.

Get Real Food believes in making products as healthy as the manufacturing process allows, with the majority of their ingredients being sourced from local and free range suppliers.

The brand’s range of frozen Smugglers and refined sugar and

preservative-free sauces are now proving to be a popular choice for families, elderly and students alike looking for a healthier option to what is currently readily available in NZ supermarkets.

Get Real Food products are available in a rapidly growing number of supermarkets at a competitive RRP. For more information, visit www.getrealfood.co.nz. n

THEY HAVE DONE IT AGAIN Of total frozen potato, regular potato fries are still the number one choice for consumers, with Crinkle, Steak and Shoestring fries being the most commonly consumed frozen potato products (TNS, McCain Market Landscape U&A, 2014).

The frozen potato category in New Zealand is now worth $65.8 million and is growing at 4 percent vs one year ago (Aztec NZ scan MAT to 15/5/2016). The regular (non-battered) segment makes up the majority at 43.5 percent of total frozen potatoes, worth $28.6 million and growing at 0.3 percent vs YA (Aztec NZ scan MAT to 15/5/2016).

“With eight of the top ten frozen potato SKUs being regular varieties, this is an area of considerable focus for McCain and is what we do best,” said Simone Formisano, assistant brand manager potato. McCain is the

FIND OUT MORE ABOUT OUR DELICIOUSLY VEGETARIAN RANGE AT

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number one brand in regular potato chips/fries (non-battered) in New Zealand.

According to Lauren Pitman, Retail Category Manager, all four cuts in McCain’s SuperFries range are in the top ten of regular (non-battered) segment, and they are the number one branded choice in New Zealand for Straight cut, Shoestring and Steak cut fries. McCain SuperFries value (dollar) is at $7.1 million and growing at 23 percent vs YA (Aztec NZ scan MAT to 15/5/2016).

So how do they do it? The McCain business has been making potato fries since the 1950s and has a simple philosophy. They grow the potatoes on local farms in the Canterbury region, slice and cook the potatoes using only the finest Canola oil at its Timaru factory, so that they can provide the SuperFries that consumers know and love. n

allthings all thingsfrozen frozen

FREEZER SECRETS

Kiwis love and trust the Tegel brand, which offers an extensive range of poultry products that appeals to all shoppers and budgets. The frozen poultry category is currently worth $106 million and is growing at 3.1 percent year-on-year.

Tegel’s frozen range is worth $59.6 million and makes up 56 percent of all Total Frozen Poultry sales. This makes Tegel the number one poultry supplier in the supermarket freezer with an extensive range of frozen chicken and portions,

turkey and turkey roasts, and valueadded chicken products such as chicken nuggets, tenders and burgers.

Tegel’s most recent innovation in the frozen category, Free Range chicken nuggets, has driven incremental sales.

At only 12 weeks after launch, this product is delivering higher kilo rate of sale than other free-range range nuggets competitors. n (Data source: Aztec scan data, NZ Grocery, MAT to 5/6/16)

ICE CREAM ALL YEAR ROUND

Established in the South Island in 2001, Dairyworks is a family-owned business specialising in high-quality dairy products, and providing convenient solutions for the 21st century smaller, time-poor households.

The company is renowned for its innovative and successful retail brands (Rolling Meadow, Alpine and Dairyworks).

“Our aim is to bring continuous innovation to the ice cream category as we have shown is possible in our recently launched Dairyworks convenience range in the cheese category,” said Gabrielle Cross, marketing manager of Dairyworks.

In this space, the company crafts a full range of ice cream products catered for both

the food service (16L, 10L and 5L) and retail (2L and 1L) trades. While Dairyworks standard ice cream is a fun range full of the traditional kiwi flavours we all know and love, Dairyworks premium ice cream range provides consumers with flavours of all seasons; the fresh fruits of summer, the warm spicy flavours of winter and the best of the festive taste on Christmas day.

“As we know that it is never too cold for ice cream, we are celebrating winter with our new Traditional Apple Crumble flavoured Ice Cream, a tub that is bursting full of spicy flavours to help keep our customers warm this winter,” Cross said. n

MEAT-FREE OPTIONS ON THE RISE A pioneer in the mainstream meat-free category, over the past 25 years Linda McCartney Foods has been instrumental in identifying trends, consistently bringing innovation with its popular range of vegetarian sausages, sausage rolls, pies, burgers and mince. Products are continually tested in the UK market and sales are analysed, determining which products are to be retained or discontinued.

In New Zealand, this focus on consumers’ demand has led Linda McCartney Foods to become the second largest international brand in the non-meat sector.

Overall, the category has been growing in recent years, as people have become increasingly health-conscious and sensitive to animal welfare. In fact, two separate yet interconnected trends are emerging.

On the one hand, committed vegetarians are moving towards 100 percent animalfree products; on the other, in the non-vegetarian sector consumers are becoming more aware of the health benefits of reducing their

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meat consumption.

This means that even those who don’t follow a meat-free diet are incorporating vegetarian meals once or twice a week, particularly young people aged 17-24, with a 17 percent increase in the last five years.

Rising numbers of Kiwis are embracing vegetarianism and veganism, especially in Auckland, where the movement is gaining momentum with a burgeoning of options both in foodservice and retail.

As the global population rises and traditional meat production comes more under pressure, the non-meat sector is expected to grow even more, with further investment in technology for production as well as innovation.

For more information, contact GNS Imports on 03 669 0421. n

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A PREMIUM TASTE EXPERIENCE

INCREDIBLY SPECIAL DESSERTS

When it comes to the purchase of dessert, consumers think first and foremost about what occasion it is for.

Casual gatherings, such as entertaining family and friends, represent a key dessert occasion and consumers look for ‘new news’, delivered via flavour, format and something a bit more premium.

In September 2015, dessert Leader Sara Lee (48.9%* share, +12.7% growth vs YA);) leveraged its inherent strength of perceived quality and premium positioning to launch Incredibly Crunchy Cheesecakes range.

Made to a traditional cheesecake recipe, this premium range combines quality ingredients like fresh cream, Neufchatel cheese and an incredibly crunchy golden biscuit base.

The product comes in several delicious on-trend flavours, Salted Caramel, Mango & Coconut and Zesty Lemon, perfect for a special occasion with family and friends.

Incredibly has driven ‘premiumisation’ in frozen desserts while keeping broad appeal, resulting in an increase in overall shopper spend per visit and growth in the total cheesecake segment (Aztec IHP 15/05/2016).

Since launch, the range of three has sold over $1 million, with Salted Caramel rising to the number four ranked frozen cheesecake in New Zealand grocery market*.

Following the success of Incredibly cheesecake range, Sara Lee launched Incredibly Fruity Deep Dish Apple Pie and Deep Dish Apple Crumble, full of juicy seasonal apples such as pink lady and granny smith, sliced and encased in a deeper golden shortcrust pastry.

The depth of pie offers a key point of different for those consumers wanting that extra fruit and something they are proud to serve. Whether it’s special time with family or friends, Sara Lee Incredibly Desserts are incredibly easy to justify. n *Aztec NZ scan MAT to 15/5/2016

Simplot plays in two of the Freezer’s main categories, namely Vegetables/ Potato and Frozen Fish, with its key brand being Birds Eye. The brand offers a broad range of products including Golden Crunch potato chips, the Deli range of premium chips, Oven Bake fish fillets, fish cakes and vegetable snacks.

According to Janelle Jowsey, category manager at Simplot New Zealand, disrupting the frozen shopper to gain growth requires a clear, relevant and engaging offer. “As a whole, the freezer category has always struggled to engage with shoppers,” Jowsey said. “Experts put the time spent at the fixture in frozen at less than half that of ambient, as both the cold and the barrier of the freezer doors make it a less pleasant area to be in, and more difficult for messages to cut through.”

In Frozen Fish, Simplot through Birds Eye has a 23 percent value share and grew 9.7 percent over MAT. The category is dominated by the Fillets Segment at 69 percent share, so its decline of $1.1M MAT is responsible for the bulk of the category performance.

Birds Eye Fillets, however, managed MAT growth of 5.7 percent, adding $365,000 to the category*.

The Frozen Vegetables and Potato category is worth $143 million in total key accounts, and grew 2.2 percent MAT, turning around a trend of decline in the previous two years.

This is due to growth in Frozen Potato, which has a 46.6 percent value share of the category and grew 3.3 percent, countering the loss of 0.9 percent in the slightly larger Frozen Veg segment.

Within Frozen Potato, Premium Chips was the star performer, growing by $859,000 or +10.6 percent. Simplot’s own Birds Eye Deli range has been hugely successful, adding

$927,000 to the premium segment and helping to grow Birds Eye Frozen Potato by 22.5 percent to sales of almost $5 million.

“Following the success of the Deli Chips range, we are launching a new flavour, Chilli & Sea Salt, to continue to bring news and variety to the segment,” said Julian Ng, Group Brand Manager at Simplot. “This range has been successful in encouraging new shoppers to engage in the category and expanding the occasions for frozen potato to be served.”

Speaking of the latest consumers trends, Ng said consumers are increasingly looking for convenience through frozen meal solutions, and more mature flavour profiles.

“This includes a shift toward more oriental cuisine across a number of food categories, while the popularity of Mexican food is also on the rise^.”

In this context, Ng concluded, continued product innovation remains key, improving overall product quality via a more premium everyday taste experience. n (*All data Nielsen MAT to 15/5/16) (^Source: Euromonitor Dec 2015)

Ponsonby Pies Frozen Range TM

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FOR MORE INFO Contact Mike Douglas, National Sales Manager - Ph 021 960 315 - mike@gourmetfoodsltd.co.nz

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White Cheddar Cheese & Nori

More Visitors Than Ever at SIAL China 2016 Asia’s largest food innovation exhibition recorded an increase in the level of international exhibitors and visitors with nearly 3,000 exhibitors from 67 countries and over 70,000 visitors.

A delegation of ministers, ambassadors, consuls and trade officers participated in the Opening Ceremony of SIAL China 2016. This year’s guest country of honour was Poland, represented by the Minister of Agriculture and Rural Development of the Republic of Poland and the Ambassador of Embassy of Poland.

Prior to Poland’s participation in 2016, they have since worked closely with SIAL China to boost the Polish-Sino food and agricultural trade for years. In 2016, Poland pavilion joined as Guest Country of Honour and showcased a strong representation of good-tasting Polish food and beverages.

Gansu was the Guest Province of Honour with its halal foods, aquatic products and other organic foods and wines, the provincial pavilion had a strong presence this year. One of the highlights at this year’s exhibition was the SIAL innovation that was unveiled on the first day featuring 151 innovative products selected by an independent jury.

Ten finalists were then selected based on their contribution to innovation, health, convenience, and ethics. This year the Gold Award went to Isoline Trade from Czech for its Trojka drink. Silver was awarded to Egnis from Korea for its Lab Nosh and Bronze went to Just Water International from New Zealand for its Elite Manuka Honey Water.

SIAL innovation Grand Award has long been considered as the guide for the most innovative and cutting-edge products from the SIAL exhibition.

Award winners were inundated with distributors and importers requesting business.

World Association of Chefs Society endorsed this year’s China International Top Chefs Invitational Competition for its third year and organised eight teams from Austria, Korea, Malaysia, Singapore,

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Beijing, Shanghai, Guangzhou and Dalian to compete for the championship title.

After two rounds of themes such as health and organic, the Dalian team topped all other teams and won the honour of ‘Top Chef ’.

Guest Country of Honour, Poland, presented the cooking demonstrations with their quality food and ingredients at La Cuisine.

In partnership with Sinmei, the fifth edition of Retail and Hospitality Forum saw industry analysis and insights shared by top speakers. The world’s largest online and mobile marketplace Alibaba, world leading beverage company Suntory Brewery, consultants and experts from The United Nations Office for Project Services and Euro Monitor were among the company’s that delivered speeches on the trending topics such as food sustainability, import and export policy, food innovation and market trends.

A spotlight on wine as part of the Wine Innovation Forum drew large crowds with keynote speaker Tim Wildman , Kenichi Ohashi and Nikhil Agarwal discussed trends and insights in the market.

A total of 15 sessions were held and the wine pavilion saw more wines from the emerging New World take part, such as Japan, India and Russia with a blend of maturity and freshness. Endorsed

by Café Culture and Australasian Specialty Tea Association, the 2016 World Tea Brewers Cup, China National Competition honoured traditions with brewing skills and showcased tea innovations.

For a second year in a row tea connoisseur Wei Chuwei entered the competition after coming second at last year’s event, this year however he took out the top prize after competing against 31 other contestants. Alongside the food exhibition and events, there were over 30,000 people who booked a matchmaking meeting that involved over 2,000 exhibitors and over 8,000 visitors.

Numbers to the event increased by twenty percent, a turnout that adds to the rapid growth of Asia’s food and beverage market. SIAL China lived up to its expectation as Asia’s largest food innovation exhibition that leveraged the food trade between Asia and the res of the world.

Next year, SIAL China will be held from 18 to 20 May 2017. n

TOP PRODUCTS

at SIAL China 2016

BASIL SEED DRINK

Sweet Basil Seed Drinks keep skin looking younger and are also a good source of fibre. Seeds provide concentrated nutrition and fibre with a healthy taste and texture. Established in 2003, Jus Cool wanted to distribute natural drinks from Thailand to the world. In 2005, the company started to export to New Zealand. Thailand is the land of summer fruits, and JusCool has transformed the natural goodness to provide freshness and to serve the market with good quality beverages. The Basil Seed Drink is available in a variety of flavours including Apple, Coconut, Lime, Orange, Rose Water, Watermelon, Kiwi, Lemongrass, Banana, Mint and Peach to name a few.

THE ORIGINAL SWISS Swizly Cider is Switzerland’s answer to the perfect summer drink. It is a mixture of clear cider with apple juice and elderflower syrup giving it a unique mild and tasty flavour with five percent alcohol. Swizly is a classic from the 90s, and although trends come and go, good flavour remains. The cider is from Swiss farming, and the apple juice comes fresh from Thurgau apple trees.

Established in 1995, it is well stocked in bars and retail outlets. Tradition was the inspiration for the cider factory Möhl. The brewers created a unique cider experience with Swizly and are known for the charm of the elderberry. This is the perfect drink made for après ski or summer nights.

SMOKED PAPRIKA

South American company, La Chinata have launched a new way for people to discover and enjoy Pimentón.

Smoked Dried Peppers are crushed into small flakes to give a new flavour to dishes. Very easy to use, this new mill is highly recommended for pizza and pasta dishes and available in Dulce, Bittersweet and Picante varieties.

La Chinata was founded in 1975 and three decades later is still a family owned and operated company offering customers the highest quality smoked paprika.

The product is distributed in over 50 countries and is present in the best gourmet stores and kitchens of great chefs.

KNOWN FOR BREAKFAST

Lokman’s breakfast and picnic range includes over 300 flavours that introduces consumers to the flavours from Turkey. It takes the olive from Gernlik, strawberry from Mersin, nut from Giresun, honey from Sivas and brings them to the table. For the last 30 years the company has been producing condiments to liven up breakfast tables around the world. Its picnic products are easy to open and readily consumed, maintaining freshness in its packages. The company’s aim is to add a new product each month, breaking down boundaries on breakfast. The range incorporates jam, tahini, grape molasses, nut and

peanut butters. Serving sizes range from picnic to catering and are the Turkish market leader for picnic/portion products. The company currently exports to over 30 countries around the world.

PURENESS AND NATURAL CHARACTER

Abant Water is now in an iconic glass bottle to perfectly preserve its natural character, pureness and taste with the comprehensive aesthetics. Abant Natural Spring Water is named from Abant, recalling the homeland of pure, healthy and natural water through the heart of a preserved natural park, laying in one of the largest floras of Turkey. The Bolu Abant Sprint is located in the forest of mostly pine and fir trees at an altitude of 1,300 metres in the Bolu Mountains. The flow rate of the spring fed by the richness of the untouched nature of the region which is also a natural park, its mineral structure and taste preserve its standards throughout the year unaffected by rainfall. The second sprint is located in the forest of birch trees at an altitude of 1,100 metres in the district of Gölcük Geyiktepe and is one of the preferred springs as it is far away from residential areas and for its taste and mineral blend. Being produced with the highest standards of high-end hygienic systems with a significant environmentalist approach, Abant Natural Spring Water once more remains to be the pioneer and set the standards with its new glass bottles.

CRUSHED BERRY GRAINS

Greenfinn’s is known for its innovation, producing berry juice and powdered products.

The products are made from berries, berry skins and seeds, that are considered to be very beneficial to a consumer’s health.

All products are free from additives and contain no added sugar.

Most of the range is organic certified and all are produced in eco-friendly ways using renewable energy. Its new product is the crushed berry grains that can be mixed into yoghurt, whole milk, curd cheese or be poured on porridge. It can also be used in baking. Flavours available include Sea Buck Thorn, Blueberry, Cranberry, Blackcurrant, Ligonberry, Rose Hip, Tomato, and Camelina. The crushed berry grains are full of antioxidants and vitamins. A sea-buckthorn berry is one of the most studied berries because of its beneficial elements. It is an ancient Chinese medicinal plant and contains eight different vitamins, and carries 10 percent more vitamin C than an orange.

STORE CHECK WILL RETURN NEXT MONTH WITH A BRAND-NEW LAYOUT . . .

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Revitalise And Restore

Superior Comfort

‘Cottons’ has been designed to provide women with a natural choice in feminine hygiene. The range of tampons, pads and liners are made with 100 percent chemical free cotton for superior comfort and feel. The socially conscious business was established 20 years ago in Melbourne and is now available in 15 countries. ‘Cottons’ supports a wide range of charities, in particular, Share the Dignity.

For more information contact Topline Marketing on 09 550 5155.

Dr Teal’s Pure Epsom Salt Soaking Solution combines the natural benefits of pure Epsom salt with the revitalising and restorative qualities of essential oils. Epsom salt (magnesium sulphate) is proven to play a significant role in soothing muscle aches and pains, improving sleep and reducing stress and tension. One of the quickest and most efficient ways for the body to absorb magnesium is through an Epsom salt bath.

The range includes a selection of salts, as well as a foaming bath alternative, body scrubs and body lotions.

Dr Teal’s has made a huge impact in the US, quickly becoming the number one brand in their bath care category. The range will be supported in New Zealand by an on-going print campaign.

For more information, contact BDM Grange on 09 443 9300.

Safeguarding Hair

PRO:VOKE Touch Of Silver is a leading specialist hair care brand from the UK formulated specifically for platinum, blonde, grey and white hair. Its unique violet pigment complex enhances the silver in grey hair, counteracts the yellowing and dull characteristics of white or grey hair, as well as reducing the yellow or brassy tones often experienced with natural or coloured blonde hair. The 200ml Brightening Shampoo contains active violet pigment to neutralise brassiness and will brighten hair colour in just one wash. The 400ml Colour Care Shampoo is recommended for those in-between washes to prevent colour build-up and safeguard hair colour. For more information, contact BDM Grange on 09 443 9300.

A DIGITAL SOLUTION TO SAFETY WOES Katherine Rich

Chief Executive NZ Food & Grocery Council

I remember a time when shopping in a supermarket or corner dairy was like running an obstacle course. When I was old enough to run errands to the local store, my biggest challenge was often trying to get to what I wanted as I stepped over or around half-opened cartons of goods left on the floor, the result of interrupted shelf-stacking.

Of course, such scenes have long disappeared, with supermarkets and dairies now (mostly) models of tidiness, thanks partly to the prompting of health and safety inspectors, and the fact that most shelf-stacking is done late at night.

That’s at front of store, but what about out in the storeroom and the loading bays? They’re subject to their own strict safety rules, and for the

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most part are now much safer places to work, with new stacking requirements and systems and stricter rules around the use of forklifts and the like contributing to that.

But no two workplaces are the same, and despite these improvements, dangers can still lurk in stores for the unfamiliar and the unwary and our industry still has more than its fair share of accidents.

Those in the grocery sector are well aware of how things have changed over the past 30 years. Step up the Safe in Store Pass, a system developed online ten years ago by FGC in conjunction with training company Intuto to ensure supplier reps and merchandisers working in stores are aware of their responsibilities and possible pitfalls.

Before a rep or merchandiser can enter a store they must undergo an online general health and safety induction that targets the risks and hazards that can be found anywhere in any store – even out in the car park.

When they have completed the course OWNED

they are given a pass, which they must display while in the store.

The system is now undergoing something of a transformation with a move to a digital pass. Over the years, Intuto has made ongoing updates to the system that have enabled it to keep up with new legislation, risks, and hazards, but the move to digitalise it will make it easier and more accessible to suppliers and stores.

The induction courses will remain online and within easy reach, but now there’s an ‘app’, which has just been launched, which can be used on mobile devices to display the pass.

This means if a rep or merchandiser loses their hard-copy pass or are still waiting to receive a new one, they’ll have a ‘virtual’ pass to enable them to enter stores and do their job until it’s replaced. This will save time and eliminate unnecessary hassles.

And there are further enhancements in development. They include the ability for the digital pass to automatically sign reps and merchandisers into stores, to check on other forms of compliance (such as a site-safe pass), to record issues that arise for follow-up action, and to provide site-specific induction with access to issues peculiar to each store.

The system seems easy to use and a simple way of dealing with a complex issue. It is, after all, designed to help make sure every supplier who enters a store or supermarket goes home safely every day, and we all applaud that.

Intuto CEO Richard Warren says that the app will help make work safer for reps and merchandisers, and will ensure incidents or issues are addressed by stores and suppliers “and that’s ultimately what we’re trying to achieve”.

Richard speaks on this issue in an FGC Leaders Series video, which is on our YouTube channel. n

Supporting Muscle Health Blackmores Super Magnesium+ is a high strength, one-a-day formula for those who exercise. It has been formulated with a high dose of magnesium plus co-factors to support muscle health and energy production. It may help to support exercise

performance, support muscle repair and nerve function with vitamin B6. Blackmores Super Magnesium+ also includes antioxidant vitamin C to help support normal immune function, plus Vitamin D3 and manganese.

Natural For Kids Hint Of Hydration Skinfood, New Zealand’s sustainable and cruelty-free skincare experts, is launching its first ever range for babies and young children to be stocked in supermarkets nationwide. Skinfood observed a noticeable gap in the market for an organic baby range and, combined with research showing that parents are increasingly cautious regarding the use of products on their children’s skin, they have worked over the past 18 months to develop natural and organic Little Skinfood.

The products are 100 percent natural and certified organic by ECOCERT, and Skinfood is delivering a range that guarantees New Zealanders can offer premium skincare to their children at an affordable price point.

The newest addition to the Maybelline New York Baby Lips range has been introduced, Baby Lips Balm and Blush.

The lip balm is a dual-use product that gives lips and cheeks a hint of colour with four hours of hydration and is available in four shades including Innocent Peach, Flirty Pink, Juicy Rose and Shimmering Bronze.

JASON DAVY

Owner-operator, NW Foxton

The food and grocery industry is studded with people who started from the bottom and achieved success thanks to their hard work. Jason Davy’s path, from trolley boy to store owneroperator, is the epitome of how dreams can come true.

This modern fairy tale starts in 1987, when 16-year- old Davy left school and began working as a full-time trolley wrangler at PAK’nSAVE New Plymouth. Soon after that, while attending the first training courses, the idea of becoming a store owner sunk in with him; so Davy set out to climb that steep ladder, one step at a time.

In the space of a few years, he worked as deli assistant, deli assistant-manager (PAK’nSAVE New Plymouth) and deli manager (New World Wellington City), before moving to PAK’nSAVE Kapiti in 1994, where he took on the roles of deli manager, grocery/hardware/liquor manager and store manager in 2011. By then, it was already clear that a star was rising, as Davy had won a Foodstuffs Emerging Leader Award (2010) and was about to take home a Wellington Top Shop Award (2012).

However, 2016 marked an even bigger turning point, when Davy achieved his longheld ambition and purchased New World Foxton. Time to settle down? Not quite yet.

“It won’t be a fulfilled dream until I have been a successful owner, in my own eyes but also that of my family and peers,” Davy told us. “I want to grow and develop myself as well as our team, and contribute to the Foxton community in a positive manner.”

Taking stock of the past 30 years, he credited Foodstuffs’ North Island internal management development programme, as well as long-time PAK’nSAVE Kapiti owners Glen Taylor and Peter Anderson with helping him achieve this meaningful goal. “I wouldn’t be where I am today without the training, leadership and coaching that I received from Peter and Glen.” Determination and initiative did the rest.

“We work in an industry that’s challenging, always changing and where rewards come from a lot of hard work,” Davy said. “I’ve never been afraid to try new things and have gathered a lot of advice from people that have way more experience than me.

If you are keen to extend your skills and knowledge, there are lots of people within Foodstuffs who are willing and able to help.”

As he embarks on this brand-new adventure, team engagement will be crucial, and

I wouldn’t be where I am today without the training, leadership and coaching that I received from Peter and Glen.

Determination and initiative did the rest.

Davy is counting on his straightforward approach. “Like most owners, I’ve found that honest communication and recognising what’s going well, even if it’s something little, is at the core of any good relationship. Also, it’s timely to remember where you came from, and having been in every department of the supermarket does help.”

Even though there’s no such thing as a secret recipe to success, Davy has quite a few interesting tips for young people who want to get in the game. First: set goals and make sure you plan how you are going to achieve them. Second: don’t be afraid to ask for advice from your mentors and peers.

“You need to step outside of your comfort zone,” he said. “Learn from people who are awesome in particular areas and absorb what you can in order to make yourself better. If you are on the Leadership or Management programme at Foodstuffs, get involved and try and go to different areas of the country. And, whenever possible, spend some time in other stores.” n July 2016

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Geographic Reputation

Startup Shakes The Wine World Australian wine e-retailer Vinomofo has just crossed the ditch, having chosen New Zealand as its first overseas market. Launched in April 2011 from a little garage in Adelaide, Australia, the company has rapidly grown to a run rate of more than $50 million revenue and a team of 120. Cofounders Justin Dry and Andre Eikmeier look to expand their customer base, currently accounting for over 440,000 ‘happy mofos’. As part of a $25 million investment, more countries will join this year, including Singapore, the UK, China, US and Hong Kong. “The Vinomofo team have been proven to be game-changers in the wine industry, taking on retail leaders and challenging the ‘bowties and bullshit’ of the elitist wine coterie,” Dry and Eikmeier told us. “We care more; we keep it real. There’s no jargon, BS and alienating wine talk here.”

Compared to their competitors, they pointed out, Vinomofo adds an element of fun and storytelling to the mix. “We’re selling wine, but more than that we’re selling the experience of drinking wine, and that involves stories; stories of great producers, the people, the places of provenance. A bottle of wine is a story waiting to be told.”

As they set out to conquer the planet, one country at a time, New Zealand seemed an ideal market to start from. The company has presented its online ordering and delivery service on this side of the Tasman with big expectations and a highly-curated offering. Labels come from the world’s best wine regions and the tasting panel is extremely hard to pass, with only five percent of wines making the cut. But don’t let this scare you because the team is always looking for new submissions. n

As NZ wine exports are now valued at $1.56 billion, up 13 percent in the past year, Minister of Commerce and Consumer Affairs, Paul Goldsmith, has announced the start of consultation on new Geographical Indication regulations, currently being amended in a Bill before Parliament. Interested parties can make submissions until 29 July. n

Larger Footprint The Giesen Wines empire is getting bigger. The family-owned company has added the Ara wine brand to its portfolio, after having bought it from the Todd family, one of the richest in NZ. The acquisition marked a strategic move by Giesen to gain a larger footprint in the UK and US, and included Ara distribution network as well as some of its staff. n

GIESEN BROTHERS

Yealands Recognised Founder of Yealands Wine Group, Peter Yealands has received a 2016 Kea World Class New Zealand Award for his individual achievements, successes and contributions to NZ social, economic and cultural growth.

“His life work is world-leading and world-changing,” said Ngapera Riley, global director of Kea. “Some of the many examples of this include founding the first carbon-zero winery in the world, his use of world-first GPS technology in vineyards, and his influence in changing face of aquaculture and deer farming in New Zealand. Also, he is leading the way for sustainable New Zealand businesses and being recognised and awarded internationally for this.” n

READING THE TEA-LEAVES ON THE BEER SHELVES Matt Wilson

Corporate Relations Manager DB Breweries Ltd

My local supermarket, Countdown Dominion Rd, just re-laid its alcohol area as it falls into line with the single area provisions and has a more general refresh. As one of the more recent stores to re-lay its alcohol area, I watched with keen interest to see what the new layout would look like in terms of product displays and facings. As we all know, there is a science behind store layouts and seeing what space was allocated to what products says a lot about what is selling and the target demographic.

The new area for beer and cider is in a “U” shape, wrapping around the wine aisles that run within the U. The arms of the U are mostly ambient shelving with the back of the U being chilled. Down the “entry” arm of the U there was a mixture of premium brands and then some craft – this was the dedicated area for 500ml, 650ml and more unusual pack formats. This makes sense given these tend to be the higher value sales

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items and also high shopper cross-over between craft and premium beer brands.

In the cooler there was a mixture of premium, mainstream and craft brands.

Perhaps half the chiller was dedicated to craft brands with Monteith’s and Macs taking up most of this space (again, makes sense relative to market share). Most of these products were in 6 packs with some 12 and 4 packs. The rest of the chiller was dominated by bigger premium brands like Heineken and mainstream brands in larger pack formats. Overall, the thing that struck me most was the rationalisation of brands – particularly single bottles.

Previously a good portion of the (nonchilled) beer aisle had been dedicated to single bottles. Maybe 20% at best of these single bottles survived the transition to the new layout.

Presumably this reflects slow rate of sale and demand from supermarket shoppers for larger pack formats (even if 4 packs). In other words, few are walking away with a collection of single bottles when they do their shop, they are instead buying in greater volume.

Arguably this is behind some of Moa’s recent success in grocery – they’re not targeting the single bottle crowd, they’re OWNED

targeting the 12 pack crowd.

Every store has its own demographic but given this store is flanked by a Liquorland and Glengarry’s on either side, both with substantial single bottle offerings, it will be interesting to see how this develops – is this the beginning of the end of single bottles in supermarkets and a more intentional shift from craft brewers who want to crack the grocery market into multi-pack units?

The other significant development of the new layout was a dedicated chiller for cider – no longer resigned to being shoved in with the beer, the “exit” arm of the U was dominated by a dedicated cider chiller. This demonstrates the continued rise of cider from both a volume and value perspective.

Whilst still only around 7% of the size of the beer market, cider was the fastest growing beverage category in NZ in 2015 (across all alcoholic and non-alcoholic beverages) and was also the fastest growing export product out of all food and beverage. It’s growing off a small base but moves like this to dedicated chiller space signify that cider is here to stay and its growth story has only just begun.

In other news, the Amendment Bill

to clarify supermarkets’ ability to range alcohol-free beer, wine and cider in the single area went to Select Committee this month. Thirty submissions were received in all and six parties presented to the Select Committee.

Of the 30 submissions, nearly all supported the display of these products in the single area, however a fair portion also supported restricting their sale outside the single area or in any unlicensed area. As the Bill is currently drafted, stores have the ability to range low and non-alcohol products either within or outside the single area, as they see fit. Some parties are obviously concerned at the thought of seeing beer brands in the soft-drink aisle (even though this has been the case for years).

On the other hand, prescriptive rules requiring all products that technically qualify as a fruit wine or beer (but that don’t contain alcohol) to be displayed only in the single area will have the unintended consequence of potentially forcing some existing products (such as non-alcoholic ginger beer) into the single area. With cross-party support of the Bill, it is likely that it will still proceed, but it will be interesting to see how this issue is resolved. n

AOTEA TONICS These are just some fantastic artisanal producers that have been featured as part of 'The Producers' series online. If you would like to be featured please contact rossella@reviewmags.com. To find more producers visit www.supermarketnews.co.nz

Inspired by traditional forms of remedial medicine as well as the desire to create a sustainable business, Aotea Tonics was named after the Great Barrier Island (known as Aotea in māori), where its founder Tama Toki grew up and where all the native ingredients for their tonics are harvested.

“Our current product collection includes four organic tonic flavours – Kawakawa, Horopito, Kūmarahou and Tea Tree. Each possesses wellness aspects due to the health qualities of the native herbs. Recently, we have updated our recipes to enhance and strengthen these curative qualities,” Tama Toki said. The

packaging design has also undergone a make-over. Aotea Tonics sell in Farro Fresh and specialty stores, and the company is currently teaming up with Karma Cola to boost its national reach.

For more information, visit www. aoteatonics.co.nz/stockists.

MUMMY’S YUMMYS MASSIMO’S ITALIAN CHEESES Established in 2010 by Massimo Lubisco, Massimo’s Italian Cheeses manufactures award-winning dairy products like mozzarella and ricotta, which are handmade using locallysourced cow’s milk following a traditional Southern Italian recipe.

Since its inception, the brand has scooped a total of 34 accolades among gold, silver and bronze medals.

Lubisco’s venture into cheesemaking is relatively recent and dates back to six years ago, when he decided to leave Italy and start anew on the opposite

face of the Earth.

Massimo’s famous mozzarella and burrata are available at the majority of New Worlds and Pak’nSaves throughout New Zealand, and— breaking news—his ricotta is just about to hit the shelves. Alternatively, you can find his extended range of scamorza affumicata (smoked ricotta), provolone, robiola, cacioricotta and ricotta salata (salty ricotta) every Saturday at La Cigale French market, in Parnell. Email info@massimos.co.nz for more information.

HARRIS STOCK Harris Stock is changing the market for liquid cooking stock, using only organic ingredients and avoiding preservatives, food colouring and other nasties. The brand is a brainchild of Mitch Harris, known for his over 30 year-long career in radio broadcasting.

Having always been into cooking, he started making his own stocks for the West Lynn Organic Butcher, later hiring a commercial kitchen to ensure food safety was maintained. The company produces a range of chicken, beef, vegetable, mushroom and fish stocks, available at Farro Fresh, New Worlds in Wellington, butchers and specialty stores; a select number of Countdown stores are expected to join soon.

Product innovation plays a huge role, using standard kitchen recipes as a ‘building block’ for enticing creations. “We make everything

Based on Auckland’s North Shore, Mummy’s Yummys Homebaking brings back some of NZ old-time flavours with its luscious ‘Memories’ range of biscuits and truffles, cakes and slices, nostalgic and mouth-watering to the last crumb. The brand was launched seven years ago by Ann-Marie Nicholas out of her passion for baking and sharing, and her husband Darren officially joined the business last year.

“As lifestyles have become

increasingly busy, we felt there was a gap in the market for traditional homebaking using good, old-fashioned ingredients,” said Nicholas. To meet rising demand, they decided to build an A grade kitchen at their residential property. “Our motto is ‘fresh is best’, therefore we only bake to order,” she said. “We are always looking to expand, but at the same time we want to continue delivering a high standard of quality and service.”

The brand supplies a range of five unique products to all Farro Fresh stores: Nan’s Jammy Tarts, Choc Chip & Oat Cookies, Raspberry Moments and Coconut Creams. They also supply gift packs to corporate companies.

For more information, visit www. mummysyummys.co.nz.

LUCKY TACO

ourselves in big pots deliberately cottage-style rather than industrial.

Once people discover our product, they like its homemade feel, and they recognise it is freshly made as they would at home,” said Harris.

For more information, visit www. harrisstock.co.nz.

As a formidable duo with complementary artistic talents, Sarah and Otis Frizzell launched their award-winning taco truck three years ago, selling a range of authentic and fresh Mexican products. The Lucky Taco brand has conquered the hearts of the taco-loving population ever since, with over 150,000 tacos having been made to date. Demand has been so great that Sarah and Otis remortgaged their house and converted their garage into a fully functioning kitchen. Products include Chipotle Chicken Taco Kit, Chilli Salt with Lemon n’ Lime, Jalapeno Hot Sauce and Chipotle Hot Sauce, just to name a few. Already available at selected Auckland New Worlds, Farro Fresh and Nosh Food Markets, the company is looking to expand even further, starting with Countdown Ponsonby, NW College Hill and NWHavelock North. “We aim to be nationwide by the end of 2016,” Sarah and Otis said. “The ultimate goal, of course, is world domination of the taco federation.”

FOR MORE INFORMATION VISIT www.foodawards.co.nz

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BEHINDTHEAWARDS “The NZ Food Awards are a much-anticipated event on the FMCG industry’s calendar. They play a significant role in celebrating New Zealand’s food innovation, which is a driving force behind the economy.”

—Katherine Rich, chief executive of FGC

CRAIG ARMSTRONG

PETER THOMSON

ALEXANDRA ALLAN

MARK WARD

NZTE

Ministry for Primary Industries

FoodBowl

FoodHQ

New Zealand Trade and Enterprise (NZTE) works with around 4,000 NZ companies, helping them enter and grow into 50 different countries.

As part of this extensive support, the Government’s agency is also involved in several public and private growth initiatives.

Launched last year, its strategic partnership with the NZ Food Awards falls into this context. According to NZTE director, Craig Armstrong, the event has the potential to create endless opportunities.

“If the Food Awards are going to be positioned and executed as the leading celebration of innovation in food and beverage, then the value of it is immeasurable,” Armstrong told SupermarketNews. “It could play a critical role in aligning what is a relatively poorly integrated and aligned industry; integrating food and ingredient technology to influencers and shoppers; celebrating innovation and investment in a poorly R&D-funded industry, and raising the profile of new ways of working in a traditional industry.” To help businesses grow internationally, Armstrong added, NZTE needs breakthrough products and ideas to be able to ‘capture the hearts and minds of global consumers.’

“New Zealand companies must invest in R&D and New Product Development. Understand your business model and be able to tell me its story, succinctly and captivating. Know your markets, shoppers and consumer needs.

Invest some more. Be bold and develop a global mindset and aspiration.” n

Committed to growing and protecting New Zealand by maximising its productivity and export opportunities, the Ministry for Primary Industries (MPI) looks at the NZ Food Awards as a golden chance to promote and recognise excellence in food safety and innovation in the primary sector.

“MPI has been a sponsor of the awards for many years. It is important for us to recognise and promote some of the amazing work happening every day in the sector,” said Peter Thomson, MPI director for Food, Plants and Environment.

“We are responsible for increasing trade, primary sector performance and food safety. As a result, we have close ties with primary producers, food processors and retailers, and exporters of primary products and processed foods.” MPI is a proud sponsor of the Food Safety Culture Award and the Primary Sector Products Award, which recognises innovative products and new processing/packaging methods being developed.

“It is our chance to acknowledge their hard work in these areas,” Thomson said. “When dealing with food, the safety of consumers is MPI’s number one priority. Having a strong food safety culture is critical for any business to consistently produce food that is safe and suitable for domestic and export consumers.” n

Operated by New Zealand Food Innovation Auckland (NZFIA), the FoodBowl is a state-of-the-art, openaccess plant for food and beverage product innovators. Having been involved with NZ Food Awards for many years now, the FoodBowl is now sponsoring the Novel Ingredients Award, which is open to all food and beverage manufacturers and growers who have demonstrated the use of novel technology, functionality or ingredients to develop an innovative, profitable new product.

“The NZ Food Awards does a great job to promote the importance of thinking outside the square, seeking out new ingredients and technology to combine into profitable products,” said Alexandra Allan, chief executive, FoodBowl. “The FoodBowl also seeks to foster a culture of innovation in New Zealand food and beverage companies, to ensure NZ remains a successful exporter of food and beverage products.”

As Allan pointed out, the future of food lies in functional, sustainable products. “Innovation in food and beverage is the key to growth, development and sustainability of Kiwi businesses. New Zealand can no longer rest on our ‘clean green’ laurels; we need to be innovating with novel ingredients and technology to produce products that are in demand globally.”

As New Zealand’s food and beverage headquarters, involving over 2200 scientists from nine internationally recognised organisations, FoodHQ became a strategic partner in 2014 through the invitation of Massey and the desire to improve the industry’s visibility.

“Apart from from significantly increasing the national profile of FoodHQ and what it does, the real value of this involvement is in the interaction throughout the process with our member companies that enter the Awards,” said Mark Ward, programme director, FoodHQ. “This interaction leads to better innovation ultimately through greater information flow and joint thinking.”

FoodHQ has over 30 F&B businesses as signed up members of its Innovation Club from across the country. “We also keep another 300 or so companies and organisations informed on the latest developments in food innovation, and our various events and engagements throughout the year,” said Ward, according to whom innovation in the market starts with customer needs and consumer insights, flowing back into research and development in various points in the value chain.

“FoodHQ is there to support and guide our client’s innovation and approach with the expertise of all of our partners, which include not only R&D providers, but also top Chefs, the ANZ Bank and James & Wells IP.” n

Now in its sixth year, Countdown’s partnership with the Food Awards is consistent with its recently strengthened focus on smaller food manufacturers.

“The awards provide small and medium suppliers with an entry platform to connect with us, and we are certainly looking forward to seeing what’s new out there this year,” said Nikhil Sawant, merchandise manager of Countdown. Disproving the misconception that only bigger players are equipped to work with them, the company is encouraging small suppliers to come forward with their products.

NIKHIL SAWANT Countdown

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The newly-opened Ponsonby store, with its bespoke offering of over 2,000 new products, is an essential part of this strategy.

“We look after our suppliers, no matter their size, and we are eager to recognise their talent, work with them and help them plan their business properly. New emerging suppliers wouldn’t find any better platform,” said Sawant. “Manufacturers are good at making amazing products, but we understand the market and all of its opportunities. We have the data, so we know what’s working. Our mission

is to help them become commercially smart, turning a dream product into a commercial reality, and sometimes suppliers miss that link.” From a business point of view, Sawant added, the Food Awards offer a safe environment to start fruitful connections, driven by a shared love of food.

“Today, the majority of growth comes from small and medium suppliers.

Moreover, by recognising innovations and trends, the awards also force big companies to up their game, as the success of craft beer has clearly demonstrated.” n

www.grocerycharityball.org for further information

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Popcorn Beyond Imagination Largely known for their seaweed snacks, popular Thai food company Taokaenoi has another light snack offering, Tobcorn. A twist on classic popcorn flavours available in New Zealand’s current market, Tobcorn is a uniquely flavoured product that contains non-GMO corn, made using large puffy mushroom popcorn kernels that hold glazes and toppings better than regular kernels. Consumers have three special flavours to choose from. For Crispy Caramel & Cashew Nut, Taokaenoi has enhanced its sweet caramel flavour by including real cashews. Crispy Coconut consists of coconut flakes and coconut milk, which help contrast the sweet coating on the popcorn. A more savoury option is the White Cheddar Cheese & Nori variant, which packs a huge cheesy flavour with an added salty twist using nori bits. Uniquely packaged into boxes styled like old school movie popcorn containers, they are also perfect to display at movie nights and gatherings.

Raw Goodness

To meet the rising demand for natural, minimally processed, wholesome real food, iconic Kiwi brand Bumper has introduced a brand-new raw natural snack, Bumper Bliss Balls. Packed with fruit and nuts, Bliss Balls are the ideal on-the-go snack, being also gluten-free, dairy-free and vegan. They are available in three flavours, Cacao Vanilla, Apricot Almond and Cranberry Raspberry; each 70g pouch contains five balls.

Authentic Nostalgia

Created in collaboration with NZ celebrity chef Chelsea Winter, Lewis Road’s latest flavoured milk is, as Winter put it, ‘insanely good.’ Lewis Road Creamery Fresh Double Caramel Milk is an exclusive combination of real ingredients, namely pure whole milk, golden caramel and butterscotch. The result is both authentic and nostalgic. “The double dose of caramel sees the deep roasted, golden caramel, with a hint of burnt sugar, combine beautifully with the sweet notes of silky butterscotch with its old-fashioned toffee flavours, to evoke warm feelings and nostalgia,” said Winter.

The 750ml bottle sells at a RRP of $6.49, the 300ml bottle at $3.69.

Easy To Cook In-Store

NZ Deli is excited to launch a unique and innovative offering to the supermarket hot case. Market research conducted by NZ Deli demonstrated that, while the chicken was a great offering, the market was tired of only one real convenience option, particularly as consumers looked for a quick fix meal for the family. NZ Deli Roast Pork is easy to cook in-store and has minimal cook loss, which returns a succulent product, great yields and improved margins. This is the only hot pork offering that doesn’t require the consumer to further cook once they get the product home.

Celebrating 60 Years

BIC CLIC is celebrating 60 years with a limitededition gold and silver range. The iconic ballpoint pen was released for the first time in 1956 and has since become a must-have in offices and homes throughout New Zealand. The limited-edition assortment comes in 3-pack ($4) or 10-pack ($7).

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From Icy Southern Seas

Shoppers could go a long way to taste fish this good, but thanks to United Fish Co. they won’t have to. The company’s hardy fishermen brave New Zealand’s rugged and icy southern seas daily to bring into store some of the tastiest seafood consumers will ever dip a fork into.

They catch it wild and everything they do between getting it on the hook and into Kiwis’ kitchen is top-notch—from crumbing to perfection to selecting only the most tender fillets.

Look out for the whole delicious range coming soon.

Limited-Time Return

The Jaffas block is back, even if for a limited time. Once again, the special edition family block combines the choc-orange goodness of Jaffas with Cadbury Dairy Milk chocolate, and comes just in time for the 15th annual Jaffa Race at the Cadbury Chocolate Carnival in Dunedin. On July 22nd, thousands of Jaffa lovers will take part in this charity event and help raise donations for Make-A-Wish, Surf Lifesaving and Parents Centre. Meanwhile, consumers can purchase Cadbury Dairy Milk Jaffas block for RRP $4.69.

Hearty Breakfast Dunedin-based Harraways has been producing oats for nearly 150 years now, and is continuing to innovate in the space. The brand has added a new variety to its family of oats, Steel Cut Oats, coming in three flavours: ‘Original’, ‘Apple and Honey’ and ‘Brown Sugar, Sultana and Cinnamon’.

Unlike traditional oats, steel cut oats are less processed and provide a texture porridge while retaining a wholesome and nutty flavour. Ready in just three minutes instead of 20-30 minutes, Harraways Steel Cut Oats are an ideal choice for a quick, hearty breakfast; available at a RRP of $4.49.

Flavours Of The World Lee Kum Kee’s new Ready Sauce for Satay Chicken is the perfect balance of peanuts, coconut cream and satay spices. As the latest addition to the brand’s popular Ready Sauce range, this tasty product combines the world-famous flavours of Satay Chicken in one convenient package, allowing to create a mouth-watering meal in just minutes. For more information, contact Acton International Marketing on 0800 699 090.

Bite-Size Indulgence Mentos has introduced a brandnew type of confectionery in its iconic roll format, Mentos CHOCO! Mentos CHOCO are irresistible caramel chews filled with real 40% cocoa (not compound) chocolate, appealing to confectionery consumers looking for a bite-size indulgent

treat. The convenient roll format allows portion control or the ability to share with others.

Mentos CHOCO is available in two delicious flavours Caramel & Chocolate, and Caramel & Mint Chocolate. Mentos is brought to you by DKSH New Zealand Limited.

Positive Energy

Made from six natural ingredients (apple juice, sparkling water, lemon juice, Guarana seed extract, caffeine from green coffee beans and natural V flavour), V Pure retains the same energy hit that V Energy is known for. Taking a minimalist approach, Frucor has completely reimagined what an energy drink could be, setting out to create something natural from scratch. This innovative take extends to V Pure packaging, whose 200 ml and 300 ml cans bear a simple design featuring the V logo on a silver background.

Mexican Flair

Culley’s have been delighting fans and wowing judges with their awardwinning hot sauces, corn chips and condiments for years. Ready to take on a new category and following the popularity of their Mexican Taco sauces, they are set to launch their ‘just add’ seasonings. Inspired

by Chris Cullen’s trip to Mexico, the new range comes in re-sealable

IT IS NEVER ENOUGH FOR HEALTH CAMPAIGNERS

Anyone who believes public health campaigners can ever be satisfied needs to think again. These health experts and activists have a seemingly never-ending list of escalating restrictions, levies, taxes and bans.

As soon as one goal is achieved (and quite a few have been in recent years), they offer perfunctory praise, but it is usually phrased along the lines of “we are pleased the Government has finally introduced [health policy], but they need to do much more. Here is our next tranche of demands.”

This scenario applies in the fields of alcohol, tobacco, fat, sugar, salt, fizzy drinks, proximity of shops to schools, and whatever the cause de jour (cause of the day) is. There is an apparent race to see who can be the most restrictive or punitive.

This is useful to the campaigners because the most extreme measure on one product can then be used as a “precedent” for other products.

For example, when plain packaging for tobacco was approved, a number of prominent health campaigners demanded plain packaging for alcohol too.

Tobacco plain packaging is a clear

example. Campaigners had wanted it for many years – fiercely lobbying the Ministry of Health and Parliament to have it introduced. This was resisted by both Labour and National governments for a number of reasons.

Late in Labour’s final term, the Helen Clark-led Government softened the stance and appeared more open to the idea. When National came into power, it ruled out plain packaging unless new evidence emerged that it would be effective. However, the Maori Party, a key support partner, began a strong antitobacco campaign under the leadership of Tariana Turia. Though it largely flew beneath the radar, it was one of the most successful political campaigns in the last decade.

In addition to greater support for smoking cessation measures and significant excise increases (which probably would have happened anyway), the National Government introduced tobacco display bans

and, now, plain packaging. It was a tremendous achievement for Mrs Turia and her party.

The rapid introduction of display bans and plain packaging surprised many – including NARGON – who did not think the evidence stacked up in 1999 and that it did not stack up now.

Indeed, the often cited success of plain packaging in Australia overlooks the impact of truly massive excise hikes and ignores the undeniable emergence of an unregulated tobacco black market.

Surely the campaigners would be delighted at achieving two policies they long said were vital to reducing smoking in New Zealand. They were, but only for a few minutes before urging the Government to go far further.

In public policy, the accepted practice is to introduce a policy, measure its outcomes and, depending on the results, continue the policy, amend the policy or drop the policy. The impact of plain packaging in Australia is disputed and it

pouches and combines authentic Mexican flavours with the Culley’s flair consumers know and love.

Flavours include Culley’s Chili Con Carne, ‘Original’ and ‘Chipotle’, and Culley’s Mexican Street Food, ‘Guacamole’, ‘Taco’, ‘Fajita’ and ‘Burrito’. To stock your shelves, please contact your Acorn Group Regional Business Manager or info@ acorngrp.co.nz, 09 273 1252.

has not even begun here, but already the health campaigners here are demanding further action.

This begs the question: if display bans and plain packaging were going to be so effective, why not wait and see the actual results? Instant demands for further restrictions seem to almost concede that the impact will be far more limited than the campaigners suggested in their lobbying.

In a New Zealand Herald opinion piece by two university academics, they argue “access to killer weed is all too easy.” In less than half a page, they call for a retail licencing scheme for stores selling tobacco, reducing the number of tobacco outlets, creating protected zones around schools, progressively raising the age of purchase to 21, making outdoor areas in pubs and bars smoke-free, and an enhanced advertising programme.

This can all be funded by the extra $100 million in tobacco tax (apparently).

The Government must realise that these campaigners will never be satisfied.

It should return to making policy decisions based on evidence and real outcomes. n

Trina Snow

Executive Director NARGON

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Born in Perth, WA, Jonathan Moss spent his childhood years living in a then-new suburb that had been built as the ‘Athletes Village’ for the 1962 Commonwealth Games, dreaming of becoming a F1 driver or a pro surfer. Instead, ‘a PhD in very hard knocks’ —as he jokingly put it— was the spark that ignited his 25-year-long career in the FMCG industry.

JONATHAN MOSS Group CEO of Frucor Beverages

lastword Peter Mitchell Publisher

It’s interesting that international research and forecasts from the experts say that some of the products currently on our shelves will eventually move out of store and be direct into home deliveries on sign-up programmes.

Already there is a site in Europe that sends new razors and shaving accessories on subscription and the baby products business is going the same way with home delivery nappies.

There is also warning signs that pet food and other personal care items may go the same way, especially as these are high gross margin products.

As part of our industry’s promise to be all things to all men (and women shoppers), it’s interesting to see the expansion of NZ Post’s parcel pick-up going from 11 Countdown stores to 38 over the next month. The courier parcel-leave programme allows a nominated store pick-up for customers if they are not at home to sign for it.

Along with the expanding in-store

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Having held senior roles with big companies like Coca-Cola Amatil, Uncle Toby’s and Australian Dairy Farmers Group, Moss joined Frucor Beverages in 2005 as the CEO of Frucor Australia and, ten years later, was appointed as their Group CEO. Meanwhile, in 2009, the company was acquired by Japan-based Suntory Group as part of its international growth strategy.

“Frucor is a fantastic business,” Moss said. “We have all the upside of a local business with local brands and local decision making, and yet we are part of a much bigger Suntory Group, which is rapidly expanding globally in soft drinks and premium spirits.”

Founded as a small NZ juice company, Frucor itself has evolved massively since its inception in the Sixties, becoming a leading Australasian drinks firm.

Nonetheless, the brand’s focus on people and culture has not faltered.

“I believe we have found the ‘sweet spot’ in our culture that sees us hungry to win, acting with pace, achieving strong results, setting high standards and doing it in a way that is fun, agile, based on teamwork, and with high levels of trust and support,” Moss said.

With team playing being such an essential ingredient in Frucor’s success,

a great deal of effort is required to make it work. That’s when a strong leadership mindset becomes crucial.

“My view on leadership is that it’s quite simple to talk about and difficult to master. Firstly, I think leaders should surround themselves with the best people they possibly can, which deliberately creates the right environment for everyone to make a contribution,” said Moss. “Importantly, leaders must stand for something different in the future, and energise and align teams behind this different future.”

This vision lives up to the company’s galvanising purpose of having a ‘hunger for making drinks better’. “Hunger describes our ambition, our passion, seeing possibilities and pursuing them, wanting to do things differently, innovating and ‘making our own luck’,” he said, emphasising Frucor’s commitment to delivering great taste, enjoyment and wellbeing. “We have an important role in standing for a future where our beverages play their part in community wellbeing, leading positive change in the drinks market. As a recent example of this, the overwhelming majority of our launches in the 2015/2016 summer NPD line-up, including V Zero and Sparkling OH!,

are based on low and no sugar offers.”

Having a wife, Sharon, and two daughters aged 17 and 11, Isabelle and Zoe, Moss’ spare time is family time.

Keeping a healthy work/life balance is never easy, but he has found a way and even came up with a metaphor to explain it.

“I have one trick that I use and can recommend it for frequent travellers.

Don’t fall into the trap of having one meal in the airline lounge, one on the plane and one when you get home.

It’s very easy to do: just pick the one you will have and don’t be tempted by three!”

Speaking of aeroplanes, despite his frequent business trips to visit Suntory in Japan, Moss still enjoys the people, culture and food over there. In fact, he loves travelling—on one condition: don’t put him on a small plane. “‘If it’s not Boeing, I’m not going’ is a saying that works for me. Small planes are not my favourite experience.”

Water, rather than air, seems to be his natural element. “I like to sail and am a member of a small club of like-minded blokes that enjoy sailing but are not too serious. Having said that, we have won our class of the Sydney Harbour Regatta two years on the trot.” n

pharmacy programme, Countdown is starting to pull in more customers and clearly the whole retail grocery industry is looking to offer more although the single corporate Progressive seems to make it a little more fresh idea nationally compliant than the more complex co-operative. Of course, we’re still proud of both retail groups for their stores and processes that are the envy of many other countries.

development of packaged home delivery meal boxes. One company alone is now creeping up to the $100 million turnover mark and others are coming along strongly. After all, much of it is our own stock that is going into these highly profitable packages.

I reckon it’s still not too late to break into this sector and we would provide a much cheaper deal – and just as fresh.

With nearly 400 supermarkets around the country, our network is better than anyone’s.

The Australian grocery industry is under fire this month with July 1 being the day that the Food & Grocery Code comes into full effect along with new regulations on providing country of origin detail on all products. Woolworths and Coles were instrumental in establishing the Code of Practice with the suppliers’ body (the AFGC) and their willingness to come to the party and develop a meaningful code was a key factor. The only problem was that in the haste to beat the introduction, both Coles and Woolworths sought to introduce new grocery supply agreements that left many suppliers so confused that hundreds of them opted not to sign and stick with the old agreements. On another issue, under the new country of origin, all labelling requirements have now been contained in Australian Consumer Law. Businesses have two years from this month to sell current stock and change their labels to comply with the new law before it becomes mandatory on July 1, 2018 – and this applies to exports from our industry.

Both these things will happen here, without doubt.

Just another long wait I suppose to get that knighthood – although the New Year list isn’t that far away. Just have to play some more golf and wait. We did get one past the post though in the Queen’s Birthday list – South Island cheese maker Simon Berry, who got a gong for his work in the industry. But otherwise it was slim pickings for an industry that plays a crucial role in the country – we need to look around and put forward a few names that have played a huge part in the food and beverage industry both local and export.

Thinking about life the other day and decided that God had to be amongst the best inventors of all time. After all, he took a rib from Adam and made it into a loudspeaker.

Can’t help continuing to think about the lost opportunity the retail grocery industry missed with the ongoing OWNED

Time for a nature lesson. A Melbourne university has been studying the behaviour of crows and found that 98 percent of crows killed on the highways were hit by lorries and only 2 percent were hit by cars. The conclusion was that when crows eat road kill, they always have a look-out crow in a nearby tree to warn of impending danger. It was found that the lookout crow could only shout “Cah, Cah” and not one of them could shout “Lorry..”

Speaking of the outdoors, we have an advertising manager who had a nasty accident the other day while horse riding. The horse started going faster and faster and she was terrified.

At speed, she fell off, got her foot caught in the stirrup and was dragged around in a circle. Thank heavens the New World manager came out and unplugged the carousel.

Got this tubby mate who reckons that when God was handing out chins, he thought he’d said Gin so he said he’d have a double. n

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