SupermarketNews // September 2015

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September 2015 • Vol. 8 No. 9

JOHN MACDONALD: “It really taught me to step away and look at the business and think about what could change in the future and how we will deal with it.” (see page 10)

WARNING OVER FUTURE PACKAGING

AN Australian specialist lawyer has warned the grocery industry that regulators may target alcoholic beverages, soft drinks and perceived unhealthy foods to introduce graphic warning labels similar to tobacco.

His law firm is already taking on the World Trade Organisation on behalf of British American Tobacco over packaging issues and has told Australian media that tobacco is now the “canary in the coal mine” for labeling and warning changes. He said some of these litigations against the food industry jump the border like a virus and strip products of their branding. n

FGC HITS OUT AT ACADEMICS OVER MARKETING TO KIDS FOOD industry suppliers in New Zealand have a particularly responsible attitude to the marketing and advertising of products that appeal to children and this makes a mockery of the call by ongoing public health academics for more restrictions. “The industry already adheres to strict marketing and advertising rules and this approach is paying off,” said Food & Grocery Council CEO Katherine Rich. She said the academics were clearly not aware of the dramatic decrease in tv advertising of products with children’s appeal.

“That’s a massive step forward and I challenge any public health academic to say otherwise. I cannot think of any food campaigns in recent times that have been aimed at children and when we ask for specific examples from these academics calling on the government for more restrictions, we just draw a blank,” she said.

The industry points out that there is a big gap between the rhetoric from activists and real life with many of their claims over the top and bordering on hysterical, the FGC says. (see the FGC column on this issue on page 8) n

Katherine Rich

PROGS TARGET REDUCTION IN PROMOTION DISRUPTORS THE concern expressed by many suppliers at New Zealand being the world’s promotion capital with a major level of promotional price pointing has been recognised by Progressive and changes in its strategy are being implemented.

The retailer has admitted, like its competitor, that there is an obsession with pricing in this country but has significantly reduced its former promotional pricing activity by introducing its EDLP strategy of LockDown and PriceDown.

In fact in the past 12 months, Countdown promotional sales have dropped dramatically from 62% of total sales to just 52% with a commitment to drop it further.

For the suppliers, this seems like good news, and is, but the savings in that quarter are probably being counteracted by the other downpricing activities in the Countdown armoury.

In general, the Countdown strategies are working and although it has been tough for the mothership in Australia, things have been much better on this side of the Tasman.

Last year, Nielsen research showed that

COUNTDOWN DROPPING LEVEL OF ITS PRINT ADVERTISING

56.9% of all grocery sales in New Zealand were sold on promotion with Australia not far behind on 42% but there were much lower figures elsewhere such as the United States (36.7%) and the UK (33.4%). In WHILE newspapers still have an important part to play in industry advertising, it has come as a surprise to many that Countdown has decided to significantly reduce its ad spend in press advertising.

NZME’s commercial director Sandra King at NZ Herald told Marketing Magazine’s Stop Press that her team was quite shocked by the move because newspapers were still strong and the audiences were massive.

She said it wasn’t digital versus

Europe there is a high level of hard discounters and a much lower percentage of sales on promotion whereas in New Zealand, the industry is without a sub-channel of hard discounters. n newspapers but about the client having as many touch points as possible and dropping the newspaper meant missing out on a high level of reach and frequency.

Countdown is currently looking at other reach opportunities and marketing manager Bridget Lamont has said that the company would continue to use mailers and catalogues although NZME argued that they didn’t have the reach or connection that newspapers offered. The retail industry is watching the move with interest. n

contents

04 ANUGA 14 Trade Talk 22 Store Check 32 Artisan 36 New Products

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editorialcomment THE RISE AND RISE OF SMALL SUPPLIERS WITH no statistics to back this up, I reckon that small suppliers, and many in the artisan category with limited resources, are starting to get a better shake out of the two big retail groups. And the consequence is that it’s getting tougher for the big suppliers to grab any additional shelf space for fresh variants and range extensions.

The problem is that the small suppliers and particularly the artisans with some excellent (and healthy) ideas, don’t know the first thing about grocery marketing, how it works or what to do to get on shelf. They don’t belong to any organisation, they are rapidly finding out that supermarkets don’t do favours and negotiation is a new word to this whole group of new people.

These people do have some great ideas, little ability to supply sufficient volume and certainly no concept of the supply chain other than delivering a

few boxes to the store. But the interesting part is that owner/operators and managers are picking up these product ideas and giving them breathing space as the world turns upside down for healthy, artisan, local and dare I say it, even amateur attempts at producing food lines. Of course they are quickly finding out that it’s not a beautiful world out there and that supermarkets set the rules and there is little room for negotiation which means a great idea could finish up as nothing unless the new supplier has long pockets.

So getting a seat at the table isn’t easy unless there is a relevant brand that fairly quickly can be pulled out the other end by consumers. And it all costs money. But it is pleasant change for operators to give them a go. Who knows, it could be the next big thing …!

PETER MITCHELL, Publisher

CRAZY FOR COLLECTABLES

PAK’N SAVE WAINONI OPENS

IT’S taken four and a half years but Wainoni residents now have the opportunity to do their shopping in a brand new supermarket with the new PAK’nSAVE Wainoni.

The new store is part of Foodstuffs South Island Ltd’s continued promise to Christchurch’s heavily impacted eastern suburbs and the investment of over $40 million in the store rebuild came at a time where it was imperative the business kept the old store operational and meeting the supermarket needs of the community. The completion of the

NEW World’s collectable craze has been sliced and diced and turned into Little Kitchen. It has some of previous years’ Little Shop favourite elements but this year New World is expanding the experience to include a little experimentation.

New World discovered two exciting food architects from London, Bompas & Parr, who have helped create several food experiments which celebrate everything Little Kitchen is about, some of which can be recreated at home and promise to create excitement amongst kids of all ages.

“We are passionate about the history of food and incorporating crazy ideas into every one of our projects. We were delighted when New World approached us to help them bring to life this year’s promotion and we have really challenged ourselves to think creatively when we designed some of the experiments,” said Bompas. n

new store helps guarantee approximately 300 jobs in the eastern suburbs.

Owner-operator Marcel Gray says, “Keeping the old store operational while we built the new supermarket has been really important both for staff who needed the ongoing job security and for the community which had been through so much upheaval after the earthquakes.

It feels like we can finally move on and move forward after the earthquakes. The old store feels like an embattled old ship, she’s been through a lot and now it’s time to retire her to the scrap yard. Both

the staff and I are excited to be in the new store and able to give our customers the best PAK’nSAVE supermarket shopping experience we can.”

The new store is 500 sqm larger than the previous store at 6,400 sqm and when completed will have over 400 customer car parks. Foodstuffs ongoing commitment to sustainability can be seen throughout the store which has plenty of natural light, LED lighting, CO2 refrigeration, and is part of the nationwide Foodstuffs waste management programme which works to reduce the stores overall environmental footprint. n

POSITIVE STEPS TO HEALTHY LIVES WHILE public health activists in New Zealand continue to plug for food bans and taxes, the food industry is in fact engaging people in a positive way to encourage healthier lives. This comment came from the Food & Grocery Council following on from Nestle’s recent launch of its Choose

Wellness programme that takes a whole of life approach to good health.

More than 50,000 New Zealanders have participated in the quiz initiative to date that is designed to tell consumers more about themselves and their lifestyles. Depending on the answers, individuals can receive

tailored personal advice that many have already found encouraging. A number of other companies in the industry are also working on healthy consumer programmes and play their part in nutrition advice in addition to modifying products to meet modern demands. n

SupermarketNews is published under license. Please direct all enquiries and correspondences 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 ISSN NO. 1173-3365

PUBLISHER Peter Mitchell, peter@reviewmags.com

SENIOR DESIGNER Raymund Sarmiento, raymund@reviewmags.com

MANAGING DIRECTOR Tania Walters, tania@reviewmags.com

CIRCULATION & DISTRIBUTION Kieran Mitchell, kieran@reviewmags.com

EDITORIAL TEAM Jo-lene Mahon, jolene@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Thomas Fowler, tommie@reviewmags.com

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

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

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September 2015

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WAITOA LEADING THE WAY WITH FOOD INNOVATION FOR the fourth consecutive year Waitoa Free Range products have been nominated as a finalist in the NZ Food Awards. This year their new Waitoa Free Range Gluten Free Tenders were selected as a finalist in the frozen category.

Waitoa continues to champion innovation as a driver for growth and this has seen them first to market with Free Range frozen products, value enhanced and now with Gluten Free options. Their Free Range Gluten Free tenders are now available through selected retailers in the freezer as an allergy-friendly and convenient meal option. n

FROZEN FOOD PLAYERS HEAD TO GERMANY THE major frozen food suppliers in New Zealand and Australia are heading off to Germany next month where the industry is the leading sector in this year’s ANUGA show in Germany.

Around 500 exhibitors are showing their products and services to an international gallery.

The enormous potential of frozen food worldwide, including increasing opportunities in New Zealand, is the focus of this sector at ANUGA and a large number of new developments are on show in Cologne from October 10-14.

America remains the undisputed frozen food consumer with an annual per capital consumption of 52kg but this figure has been stagnant for some years. New developments across a number of product categories are expected to generate fresh interest in frozen, especially in the bakery products area and lift sector sales internationally.

In addition to bakery developments, there is also a strong focus on ready meals in both partial and complete dishes with a decided trend to uncomplicated, flexible and

healthy products giving a line-up of increadsingly diversified ideas, particularly in the area of smaller packets.

The massive show with around 6,800 exhibitors from around 100 countries in numerous pavilions, always attract a number of New Zealand retailers, wholesalers and suppliers.

SupermarketNews will be in attendance representing the New Zealand grocery media and an extensive report will follow the show. n

NEW LEWIS ROAD FLAVOURS LEWIS Road Creamery has revealed its duo of new milk flavours set to be hitting stores across the country. The premium dairy brand, with focus on quality over quantity, has released Lewis Road Creamery Fresh Coffee Milk and Lewis Road Creamery Fresh Vanilla Milk.

The pure and simple flavours are a result of collaborations with two premium and popular Kiwi brands – Coffee Supreme and Heilala Vanilla.

The Fresh Coffee Milk has notes of cocoa nib, jersey caramel, honeysuckle

and hazelnut brittle. The Fresh Vanilla Milk has notes of creamy butterscotch, honey and hints of hazelnut and fig.

The release comes after the successful October 2014 launch of the brand’s Fresh Chocolate Milk made with Whittaker’s chocolate. n

SOUTH Island-based Mt Cook Alpine Salmon has been awarded significant Government investment which will help refine and maintain its fully integrated operation. Callaghan Innovation is a Government agency set up to support hi-tech businesses in New Zealand, by increasing investment in research and development (R&D) to support long-term economic growth.

Chief operating officer for Mt Cook Alpine Salmon Janine Tulloch said the company was thrilled to receive the grant as R&D was an integral part of their business. “R&D underpins everything we do,” she said. “We’re developing a culture of continuous improvement

MINI JELLIES FROM ALLENS ALLEN’S have introduced new mini fruit-flavoured jellies Tangy Tots and Jelly Tots to their range of classic lollies. The packaging has been redesigned to feature the names of real ingredients, as well as digital QR codes that link to more in-depth nutritional information. Jelly Tots and Tangy Tots flavours include strawberry, orange, blackberry, lime and lemon and are 100% free of artificial colours. n

AWARD-WINNING ICE CREAM TAKES IT UP A NOTCH PURE New Zealand Ice Cream’s latest mission is to make their ice cream as natural as possible by using a fresh daily supply of milk from local Lagoon Valley Farm in Wanaka. “It’s part of my daily routine now to drive out to the farm and load the boot full

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of incredibly fresh milk from the dairy farm,” said Richard Bullock, owner and ice cream maker. PURE is the only boutique ice creamery in New Zealand to identify a single source of milk, where the same herd of cows produce their milk every day. n

and are keen not to simply adopt best practice but to be setting the new benchmarks. Increasingly, our high-end overseas customers are demanding it.”

To be eligible for funding, Mt Cook Alpine Salmon has committed to spending at least $300,000 a year on R&D, 20 per cent of which is reimbursed back to the company by Callaghan Innovation. It’s also outlined an R&D programme that would be a focus over the next three years. The programme includes new product development, operational equipment development, as well as a reduction in quality defects and overall site development and improvement. n

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Approximately 30% of all Red Seal Fruit Tea purchasers were new to the category resulting in growth in the whole segment.

In all, Red Seal now have 26% share of Fruit Teas and is No.1 in total Specialty Teas with 29% share.

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September 2015

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CHANGING HEALTH AND SAFETY PRACTICES

By Richard Warren, CEO of Intuto

There has been a lot of discussion about the changing legislation around Health and Safety in New Zealand, and regardless of the current political shenanigans going on in Wellington, the changes will be introduced at some stage over the next six months.

DOORS OPEN AT COUNTDOWN

COUNTDOWN has opened its Mangere East store with an official opening ceremony held by Mayor Len Brown, local Labour MP Su’a William Sio and members of the community.

Mayor Len Brown says Countdown’s decision to build a new state-of-the-art supermarket in Mangere East is a real vote of confidence in this community.

Countdown’s general manager of operations Brett Ashley said the company is delighted to offer a new shopping experience in Mangere and to employ members of the local community. “Mangere East is growing and it’s time for us to bring a better, overall fresh offer to our local customers.

DURING our travels around and visits with quite a number of companies we are hearing that there are quite a lot of panic merchants who are unfortunately “frightening the horses” in terms of what companies need to do to be prepared for the new legislation.

Major change? Not really. Every senior executive in a company heading to jail over minor issues?

Absolutely not. Need to change every part of your Health and Safety plan? We’re pretty sure that that is not the case.

For a start, it’s not new legislation. Just a change in the old legislation designed to address some gaps that were allowing bad operators of businesses to get away with not providing reasonable attention in relation to their employees’ safety.

And let’s be honest, for the most part, operators in the New Zealand grocery business are a pretty supportive lot who for good commercial reasons (apart from moral ones of course) choose to provide a safe working environment and take every precaution possible in relation to getting their staff and contractors home safely every night.

What should the New Zealand grocery industry be doing to prepare for the changes in the legislation?

Probably as simple as reviewing your current plans and checking on a number of pretty obvious areas: 1. Ensure staff and contractors are given appropriate health and safety induction for every area of your business. 2. Ensure you have a process that captures and records incidents, should they occur. 3.

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Make sure you do have a plan that incorporates 1 & 2.

Our grocery industry is in the fortunate position that competitors and colleagues alike collaborate willingly in areas that are for the good of the industry and Health and Safety is just one of those.

The FGC Safe In-Store Pass is a great example of collaboration across all industry sectors that provide a very important part of the safety induction process. The latest innovation that has been developed as an optional extension to the FGC Safe In-Store Pass is InStore. Dave McAteer and I have spoken to a broad section of the industry and we’re finding that most businesses have a need for this as a tool, which matches the WorkSafe philosophy of approaching health and safety in a manner that is: • Proportionate (appropriate in relation to the degree of risk) • Effective (achieves desired outcomes) • Efficient (practical in commercial terms and in the ability to execute) InStore provides a Health and Safety incident reporting tool that is simple to use (appropriate to the situation), effective (makes reporting transparent and keeps long term records) and efficient (costs are more than covered by the cost savings generated).We’re taking Safe In-Store Pass further over coming months to improve the effectiveness of inmarket teams so keep an eye out for the new developments, which we will be announcing formally at the FGC conference.

For further information, contact Richard Warren (mobile no) or Dave McAteer (021 722 844) or visit www.safeinstorepass.co.nz n

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We thank our customers for their patience while we built the new store and we’re looking forward to welcoming everyone.” The new store will feature a full production bakery, self check-outs and combined seafood and deli that the previous Mangere store didn’t. n

SENDING THE KIWI PIE ACROSS THE DITCH THE first of a large consignment of NZ-made pies from top selling gourmet pie brand I Love Pies has sailed across to Australia.

Thousands of pies have been specially produced for I Love Pies by Goodtime Foods at its Napier bakery to meet an order from international membership warehouse club Costco.

Costco warehouses in Sydney, Brisbane, Canberra and Adelaide will be stocking

New Zealand’s I Love Pies products from September.

To mark the occasion of the pie shipment leaving port, Napier Mayor Bill Dalton visited the team at the Goodtime Bakery to show his support.

The pie flavours being produced for export are Angus Beef Mince and Onion, Angus Steak and Rosemary, Moroccan Lamb and Spinach, and Creamy Vegetable Korma. n

SCHOLARSHIP FOR SANITARIUM GM SANITARIUM General Manager Pierre van Heerden has been awarded a prestigious Prime Minister’s Business Scholarship. Mr van Heerden is one of 12 senior business executives who have received a scholarship which will enable them to study at some of the world’s most prestigious business schools.

Mr van Heerden will attend the Executive Certificate in Global Management at INSEAD business school, in France, as well as the Senior Executive Programme at the London Business School. The scholarships were presented by Prime Minister John Key at a ceremony at Parliament. FGC Chief Executive Katherine Rich said Mr van Heerden’s award was well deserved.

“Pierre is one of the New Zealand food industry’s innovative thinkers,” she said. n

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ACADEMIC NONSENSE ON MARKETING TO KIDS

There’s a lot of confusion and ignorance around the marketing and advertising of foods to children, be it on television, online, or simply on product packaging which is designed to catch the eye on a supermarket shelf.

PUBLIC health academics frequently call for the government to restrict the marketing and advertising of what they call “unhealthy” food, but the truth of the matter is that the food industry has a responsible attitude to this and already adheres to strict marketing and

wellbeing of children or government nutrition policy, and should not encourage over-consumption of any food, particularly treat food, snacks, or fast food.

In addition to that, most Food & Grocery Council member companies have clearly-stated public policies that they will not place advertising where children are the main audience. This approach is paying off.

It’s a little-known fact that the amount of advertising to children on TV has decreased dramatically since 1999, when one of the key studies looking at food advertising during children’s programming was done.

There is now no advertising during pre-school times and there is limited advertising during other times. Last year just 5.4% of the 2,026 food and

“the Children’s Code for Advertising Food says food advertising should not undermine the wellbeing of children or government nutrition policy . . .” advertising rules.

These include clear codes that are overseen by the Advertising Standards Authority. For example, the Children’s Code for Advertising Food says food advertising should not undermine the

beverage advertisements approved for use on TV were deemed suitable to run in children’s programming time (and those that were approved included a campaign promoting the consumption of fresh fruit and vegetables). That was down from 89.5% in the year before the codes for children’s advertising were introduced. That’s a massive step forward and I challenge any public health academic to say otherwise.

So, while there may be a perception by some that there is regular advertising targeted at children, these figures speak for themselves. It’s a voluntary model that works very well. I also cannot think of any food campaigns in recent times that have been aimed at children, and when I’ve asked critics for specific examples they’ve drawn a blank, too.

The reality is that if there had been any breaches of the ASA Codes then pro-regulation campaigners would have made high-profile complaints.

There’s a big gap between activists’ rhetoric and real life. Recently, one health researcher described the

marketing of food to children as “immoral” (again, no specific New Zealand examples), and a journalist asked me for a comment. I said such a claim was over the top and bordering on hysterical. I just don’t think Kiwi parents would see historic campaign creations such as The Milky Bar Kid or Cookie Bear as immoral, even though campaigns like these would not make it to air today because of adherence to the ASA Codes.

Readers may remember that some health academics made similar ridiculous comments when one company put Yogi Bear stickers on apples – and they weren’t happy with Dora the Explorer or SpongeBob plain yoghurt, either!

Similarly, some health academics have also raised concerns around the type of packaging on products for children, such as those in the “treats” or “occasional” categories, as if somehow the colour and pictures were part of some plot. The fact is that treat foods like confectionery and ice-creams are made to be fun and enjoyable.

It’s important that they are eaten in moderation and not every day. Of course, that’s the message responsible parents drum into their children. n

Katherine Rich CEO, New Zealand Food & Grocery Council

UNCOMPROMISING ENERGY New Zealand Agent: House of Fine Foods Ltd, Auckland Email: wayne@houseff.co.nz

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PAK’NSAVE PLANNED FOR CLENDON SHOPPING CENTRE FOODSTUFFS North Island Ltd has announced that PAK’nSAVE is coming to Clendon shopping centre. “Since 1984 New World Clendon has been a great supermarket for our customers and the community, but after more than 30 years it’s time for a complete makeover,” said Angela Bull, general manager Property Development Foodstuffs North Island.

“We are very pleased to confirm that New World Clendon is set to undergo some major changes and become PAK’nSAVE Clendon.”

The conversion from New World to PAK’nSAVE will happen in stages and the store will stay open throughout the construction. It’s expected that construction of the first stage of the new PAK’nSAVE will start in mid 2016. n

NEW PARTNERS ALLIANCE Marketing’s investment in experienced people and technology were compelling attributes that caught the eye of Sanofi Consumer Healthcare, resulting in a new partnership between both companies.

Commencing this month, Sanofi Consumer Healthcare has appointed Alliance Marketing as its New Zealand Grocery partner. Sanofi is looking to further drive its grocery business in making its leading health and wellbeing brands such as Nature’s Own vitamins and supplements, Betadine and Telfast products more readily available for consumers. n

FEEDBACK TECHNOLOGY ONE IN A MILLION weekends, leaving part timers at the helm.

“On average, Sunday is the worst day for customer service across most retail business. The biggest issue is that more junior staff or part timers are working who are often not as well trained, and they don’t deliver as good a customer experience.”

Another major trend is the default to price. “If customers aren’t satisfied, or don’t have a great customer experience, they default to wanting a lower price. The less satisfied a customer is with their experience, the more prominent price becomes,” explained Wylie.

“That’s why providing great service is so important – it allows you to compete on more than price, which can only be good news for customers and a business’ profit margins.” n

FEW companies can say they know exactly what nearly 1 in 4 kiwis think of the businesses they use, but Customer Radar is able to do just that after gathering their millionth piece of feedback through their customer feedback technology platform.

Mat Wylie, founder of Customer Radar, identified major trends that have emerged through the feedback submitted by customers so far. The first is the ‘Sunday phenomenon’.

For most retailers, Sunday is their biggest trading day, but many senior staff don’t like working on the

CALL FOR PLASTIC BAG BAN THE Green Party has called for the eradication of plastic bags in New Zealand following a decision of 30 other countries to take this action or are in the process of doing so. The party said thousands of New Zealanders had already chosen reusable bags for supermarket shopping and it was up to the Government to show some leadership on the issue. n

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20 minutes with JOHN MACDONALD, Brand World marketing guru and consultant “I’m a taxi-driver on Saturday mornings,” laughed John Macdonald, marketing guru in the grocery industry in NZ and also grandfather to seven grandchildren.

“I SPEND my weekends looking after my grandchildren, and I enjoy that hugely. Family is very important to me!”

Apart from being a family man, John Macdonald is also considered a marketing expert in the New Zealand grocery industry, and the man who’s helped keep Wattie’s as New Zealand’s number-one brand over a number of years.

Born in India to English parents, Macdonald moved to New Zealand with his family at 17, and has called it home

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ever since. “I started my very first job here over 40 years ago as a management cadet in Shell Oil, a very far thinking company that’s taught me to look ahead and anticipate change. As a cadet, I was trained by spending six months in every department of the company. What they used to ask us was ‘what will you do in years to come if the city becomes so populated that people can’t drive their cars anymore?’ We would spend days pondering that question and coming up with solutions. It really taught me to step away and look at the business and think about what could change in the future and how we will deal with it.”

After Shell, Macdonald moved to Reckitt & Colman (now Reckitt Benckiser) where he embarked on his marketing career by taking up a position as brand manager. “It was my first job in Grocery, and I ended up staying there for twenty years.” It was at Reckitt & Colman that he moved on to head up the marketing for Reckitt’s food, household, pharmaceutical and toiletries divisions, before taking on the position as group sales and marketing director.

“I enjoy what I’m doing and therefore I kept doing it. The grocery industry

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is fantastic, and has really fascinating and interesting people in it who’ve shaped the industry. Some days it can be frustrating. You think a whole lot of things should be coming together and it doesn’t. But overall, it’s people that make your life and your work-life interesting, and I certainly enjoy the very diverse and interesting characters I’ve met in the trade.”

There followed a brief spell back in advertising agencies and two years in Singapore, before he was headhunted to be marketing director for J Wattie Foods. It was with his work at Wattie’s where Macdonald made his lasting influence on grocery and on marketing when he had the foresight to convince Wattie’s marketing teams to go with the Food in a Minute concept.

“Bringing Food in a Minute on board was definitely the pinnacle of what I’d achieved at that time – it made a lot of difference to a lot of people.”

Macdonald who was nominated into the Marketing Hall of Fame seven years ago says that he tries to see the best in everyone and every situation. “I tend to ask, ‘How can we do this’, rather than say , ‘We can’t do this’. Encouraging

people is important especially in my role today as consultant for Brand World.

You learn from your mistakes and you learn that you can’t do it all on your own. Encouraging others to do the best they can, will result in a positive outcome for everyone.

“On the other hand, I’ve also been told that I meddle too much and get too involved! I want to see what the outcome looks like and tend to end up micro-managing” As a Food and Grocery Council Lifetime Achiever being put in the Hall of Fame for Marketing was definitely a highlight in his career for Macdonald.

“It means that you’ve been recognised by your peers, which is an extremely wonderful accolade. It says that you’ve reached a milestone and you’ve done well and that has definitely been a highlight for me professionally and personally.”

Macdonald has continued to give back to the marketing industry over the years and he continues to inspire and motivate other marketing and communications practitioners with his extensive experience, forward-thinking and passion for the industry. n

JUST HOW POWERFUL ARE SUPERMARKETS? If you believe what some of our politicians and prominent ‘public health campaigners’ say, supermarkets are all-powerful.

APPARENTLY, we literally control what people eat and drink. Worse still, we deliberately sell cheap unhealthy products to the young and vulnerable, while at the same time choosing to price healthy alternatives out of the reach of hard-working families.

NARGON does not believe that is a fair or accurate reflection of how supermarkets operate. Certainly, all supermarkets have to behave responsibly but issues of personal responsibility and parental responsibility have to be considered as well.

Supermarkets have made a number of significant changes in recent years including the removal of tobacco displays, moving confectionary away from the checkout, limiting the presence of alcohol marketing, increasing the prominence of fresh fruit and vegetables, and encouraging the use of reusable shopping bags, However, it never seems to be

enough for a vocal segment in the health lobbying sector. As soon as any change is made there is no appreciation for the sector, simply more demands for other (often unrelated) changes. These are usually accompanying by requests for increased taxpayer funding.

Supermarkets are essentially paying for people to attack them in the media.

Supermarkets are essentially paying for people to attack them in the media.

Supermarkets got dragged into the political arena (again) when the Leader of the Opposition claimed that Coke was cheaper than milk, a situation he described as “perverse” and “a little too cosy.” It is worth noting that sellers,

not supermarkets, set the base price of products and these can fluctuate quite drastically over time.

Blogger David Farrar (Kiwiblog) went to the Statistics New Zealand database and found three key facts.

Milk prices have fallen 4% in the last year. David Shearer’s figures had to go back several years to show an increase. Milk prices have risen 1.3% a year since 2008 which is in line with inflation.

The month that Mr Shearer made the claim was actually the first month that Statistics New Zealand figures showed that milk was cheaper than Coke, albeit by 1c a litre. Mr Farrar cannot resist pointing out that under the previous Labour government milk was even more expensive than Coke.

A recent report by researchers from the Universities of Auckland, Otago and Oxford upped the ante by proposing a 20% salt tax (on bread, breakfast cereals, processed meat, sauces, fresh beef, lamb, hogget, poultry and takeaway food), a 20% fat tax (on butter, biscuits, cakes, cheese, cream, pies, pizza, fresh beef, lamb and processed meat), and a 20% greenhouse gas tax (on fresh beef, lamb, hogget, poultry, processed meat, cheese, cream, milk, yoghurt, eggs and ice cream).

On the other side of the scale, there would be a 20% subsidy on fruit and vegetables, presumably paid by the Government from the other taxes raised. The researchers claim this move would save 2,400 lives a year but

industry figures are sceptical saying the computer modelling does not accurate reflect actual consumer behaviour or how the retail grocery industry would react to such punitive taxes.

On a slightly positive note, the researchers did not suggest a sugar tax.

The oft cited example of the sugar tax in Mexico has been comprehensively refuted by the Taxpayers Union. Local supporters of a sugar tax claim that Mexico experienced a 6-12 percent drop in sugar consumption after introducing the tax.

However, that was based on a survey. Actual sales figures for sugar showed an initial drop of 0.2 percent before returning to previous levels.

The people of Mexico are simply paying more for the same amount of sugar. It has been observed that people lie to pollsters but sales data always tells the truth.

It is NARGON’s position that people need to take responsibility for their dietary and exercise decisions.

Supermarkets have a role to play in consumer education and by offering healthy alternatives at a reasonable price. Having the Government set the price of milk or tax certain products is not the answer. n

Trina Snow Executive Director NARGON

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SUPPLIERS TO SUPERMARKETS HAVE TWO CUSTOMER TYPES Guest columnist Allen Roberts, Director of Strategy Audit

you, and is almost entirely devoid of any personal investment in any of your marketing activities, profile, or brand.

The other needs you to solve problems for them, or just fill an everyday need, and is highly likely to respond to any one or more likely a mix of your

LIKE David taking on Goliath, small businesses supplying into FMCG markets simply have to find the points where they can exert some leverage and their relative agility deliver them an advantage against the disadvantage of size. It is important for them to

“It is important for them to remember at all times that they have two customer types, supermarket retailers and consumers, and they are different.” marketing activity, including those the supermarkets favour, i.e. price reductions, shelf highlights and paid off location displays.

Supermarkets are interested in the

remember at all times that they have two customer types, supermarket retailers and consumers, and they are different.

One wants to make money from

role you can play in making their brand the one chosen by consumers.

Whether or not the consumer then chooses to buy your brand of widget is almost entirely irrelevant to them.

What is relevant is how much in total consumers spent, how often they buy, and how they feature in the consumer’s mix of retail preferences.

The planning of your marketing and sales promotion activity must take these realities into account. These are some key considerations for small businesses as they contemplate climbing into, or just surviving the Gorilla ring.

SUPERMARKETS • Maximum margin. As with any retailer, supermarkets want to buy as cheaply as possible, and sell as high as possible. They have perfected techniques to extract added margin from suppliers via a range of promotional, payment and ranging/ space allocation charges. At the same time, they pro-actively manage price, adjusting to local and regional competition and trading conditions to maximise their take at the checkout. Suppliers are often seduced by

the scale of supermarkets and the potential sales on offer. Without rigorous go/no-go points, a focus on the sales and margin outcomes they want, and clear and aggressively enforced set of trading terms, they usually find themselves losing any negotiation.

• Two businesses. Supermarkets are in two businesses. The first is renting retail real estate to suppliers, the second is selling product to consumers. These are different games, and supermarkets are very good at both. Category management discipline dictates the manner in which retailers range, locate, and promote products, but also enable small businesses that know the “rules” to find ways to be creative, pro-active and to use category opportunities to their benefit.

• Low shelf price. Supermarkets around the world use price as a consumer “bait”. Everyday low prices, deep price specials, off location displays and promotional prices are all funded by suppliers,

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at least to a significant degree.

Coupled with the maximum margin strategy, this is a poisonous mix for suppliers without aggressive account management, and a deep understanding of their costs and consumers.

• Exclusive range. Retailers love something that consumers want, but can only get in their stores. Some products will always be available in both, but increasingly, small suppliers will have to make choices about which retailer they favour.

• Better than competitive terms and promotional arrangements. All retailers work to a set of trading terms. However, there is always pressure to give a bit more than is given to the other retailers, usually “disguised” in all sorts of ways, an extra promotion beyond terms, a guarantee of a longer buying period, longer payment terms, and all sorts of other creative ways to get a competitive margin advantage.

• Stock or inventory turn. This is a common and base measure for all retailers. How often can they turn the stock over? The quicker the better, obviously. If your stock is turning 10 units a week, and there is a product the retailer can

put in the same shelf space that will turn 12 units a week at the same margins, guess which one gets the space! Obviously it is more complicated than this, as there are % and absolute margins and consumer choice to be considered, but stock turn is an absolutely key measure.

• Minimum inventory levels. Coupled with the point above, retailers aim for the minimum inventory levels consistent with ensuring that stock is available on shelf at all times. This requires some pretty fancy and data intensive footwork by both retailers and suppliers, but the pressure is on suppliers for more but smaller deliveries to central warehouse for redistribution.

• Assistance with the “last 20 feet”.

The most expensive and prone to error is the distance between the back dock of an individual supermarket, and the shelf.

Supermarkets generally welcome the assistance of supplier employed labour to assist with that last 20 feet, but there are rules that must be followed. However, for a supplier there is considerable benefit in being able to ensure there is stock on hand, and that the planogram allocated shelf space is in fact taken by your products.

CONSUMERS • Favoured brand and size.

Consumer’s loyalty to brands varies widely, but is significantly reduced from 20 years ago. However, most consumers have a number of products that are acceptable to them as substitutes for each other.

Anticipating the consumer’s views and needs is the biggest variable left in the hands of suppliers, and success comes with the capability to use data to model and optimise the behaviour triggers that exist.

• Lowest price. Price dominates the FMCG markets, but is still not the only factor. Consumers each have an individual perspective on what constitutes value to them, in any given set of circumstances, and shop accordingly. For most, price is the dominating factor, but there are many others. The opportunity for smaller businesses is to find the niche where price is less dominant, and build their business in that niche.

• Convenience. Consumers are time poor, and shopping for households is usually a chore. Making it easy by adequate parking, easy access, wide isles, all in one place, logical shelf and store layouts, and many others

makes a big difference in the choices consumers make about where they will shop.

• Courtesy and assistance. So rare these days, but genuinely connecting on a human level makes a huge difference to consumers. On the other hand, consumers are increasingly cynical and dismissive of the rote “have a nice day” and plastic smile.

• Confidence in the products on shelf.

Consumers are prepared to make changes in their choice of retailer on the basis of their confidence, particularly in the fresh categories, fruit and vegetables, meat, and dairy.

With the exception of dairy, there are almost no proprietary brands in these categories, so consumers are relying on the retailer to take the place of the proprietary brand and provide reassurance of the integrity of the product. n

Allen Roberts Director of Strategy Audit www.strategyaudit.com.au

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September 2015

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SALES DEPT. DELIVERS INTEGRATED OUTSOURCING

and solution-oriented approach can be tailored to each client’s situation with a focus on delivering sustainable value with measureable outcomes. “We spend all our time thinking about how to HAVING served the FMCG industry information and communications deliver superior results but also how to for a number of years, innovative technology and data security – supported be better and more efficient at doing approaches, strategic insight and a by a strong delivery methodology. Many the work, which may not be the same focus on value is what drives The Sales sales and merchandising providers make for an in-house team. The Sales Dept.’s Dept. today, according to executive these claims – but lack deep expertise in objective is to be a serious alternative to director Chris Wong. With a deep these areas. Businesses want confidence an in-house team. understanding of FMCG, a background that outsourcing will effectively deliver “FMCG needs to look at other in management consulting and the value not just compliance outcomes,” industries to see how they have evolved experience and know-how on enabling added Wong. to meet similar challenges; think business processes through technology, When it comes to offering a tailored Information Technology and Customer Wong believes that increasing ‘margin business solution, a team of specialists Services outsourcing. NZ FMCG pressure’ and flat growth will drive with differing disciplines is important operates the same way it has over the last two decades. What we’re seeing is that many FMCG businesses are simply cutting operational costs to achieve profit targets – and most concerning are cuts to investment in their brands. Ultimately their brands are the only asset they have and continued investment is the only defence against Chris Wong Carl Holbrook Angus Hamilton commoditization. Protecting radical changes in the FMCG landscape. to be successful. “One thing I’ve learned the brand should be the priority, and “Generally NZ doesn’t deliver the profit in the business is that no one person then adapting the operating model to margin that other larger markets deliver, can be good at everything, and the fit. This is where we want to engage with and thus we’re nearing a tipping point. important thing is to have a very strong businesses early on and model different There’s so much price pressure now – team of people who complement each scenarios of what the future could things have to change.” other,” said Wong. “A successful business look like; instead of a hasty decision The Sales Dept. is positioning itself as requires a team of individuals who are made out of necessity. There’s a lot of a professional outsourcing provider to specialists in different areas that together inertia in FMCG as no one wants to meet the higher expectations and needs deliver superior outcomes to clients.” be a maverick. Unfortunately if they do of both multinationals and domestic The Sales Dept.’s unique model nothing, there is a chance they will be suppliers. “We invest in industry means they can start making a valuable left behind.” expertise, robust business processes, difference from day one. Their services According to Wong, FMCG is

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substantially behind other industries in technology adoption. “Technology generally is not really seen as a significant driver of FMCG performance, and therefore there has been limited investment. The Sales Dept. sell products on behalf of our clients, but we’re a service provider at the end of the day, and as a service provider we are accountable to our clients for the delivery of measurable results. We need to have a clear methodology of how to deliver those outcomes and a big part of that is timeliness in the distribution, collection and reporting of information, and the only way you can do that is through technology.”

Wong certainly has the understanding when it comes to technology, having spent the formative years of his career implementing business processes with technology. “I can see that in our industry, technology is often used as a marketing tool, not as an enabler to deliver value to clients.” Wong, who is strategically driven, admits that he can be quite single-minded. “Bad strategy is bad strategy. It is critically important to be collectively aligned on strategy at the early stages and then execute it. We’re about adding value - not just about time and cost.” The Sales Dept. (formerly Primary Sales and Marketing and Saleslink Australasia) was acquired by Chris Wong, Carl Holbrook and Angus Hamilton and re-invented as The Sales Dept. in December 2012, with Dole, Sunlight and Janola being its biggest brands. n Contact 64 9 916 4256

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www.anuga.com TASTE THE FUTURE

CLASS ACTION SUITS OVER FOOD

IN the US, there is a consumer class action lawsuit epidemic targeting food claims and they have risen dramatically in the past couple of years. Over 200 are currently pending and they often allege that promotional claims made on labelling and in promotions violates federal laws. Many are about health and “natural” issues with suppliers but retailers are also not immune from class actions. Settlements recently made have often entailed millions of dollars. n

SEALORD IN NIGHT OF STARS

10 TRADE SHOWS IN ONE

LEO Burnett Melbourne’s #MyFamilyCan campaign for SPC Ardmona has been awarded the coveted Grand Prix in the 2015 APMA Star Awards, presented by The Communications Council’s Australasian Promotional Marketing Association (APMA) at Sydney’s Pavilion. The campaign, which saw the traditional branding on SPC Ardmona’s cans replaced with labels featuring the families responsible for the produce, also scooped four gold awards.

• April5 Agency took home two golds for Cunard’s Queen Elizabeth tribute to 100 Years of ANZAC campaign, and Momentum Worldwide also won two for Reckitt Benkiser’s 30 Nights of Nookie campaign and Heineken Lion’s Heineken Chauffeur.

• Gold awards were also presented to: ApolloNation for Heineken New Zealand’s Tui ‘Catch A Million’ campaign; The Idea Shed for iNova Pharmaceuticals’s campaign iNova Partner Programme: Grand Slam 2014; Geometry Global New Zealand for Sealord’s Sealord Little Boat campaign; and, Bashful for General Pants Co’s #GivePeace campaign.

• The award for Best Campaign Most Likely to Drive Behaviour (consumer tested by IMI International) went to Momentum Worldwide for Heineken Lion’s Heineken Chauffeur campaign. n

KELLOGGS GOES NATURAL KELLOGG’S US announced last month that it is committed to removing all artificial colours and flavours from its cereal and snack bars by the end of 2018.

Kellogg’s has confirmed that it is a global commitment that it is working to meet in all Kellogg markets by the end of 2018. Dr Michelle Celander, Kellogg’s senior nutrition & regulatory affairs manager, said, “We know that consumers are looking for foods with simpler ingredients, and we’re answering that call. All Kellogg products in Australia and New Zealand are already free from artificial colours, and we’re always working on ways to make positive improvements to our foods. A great example of that is Froot Loops, which since 2011 contains only natural colours and flavours.” n

USA WINE EXPORT MARKET The USA has overtaken Australia to become New Zealand wine’s largest export market by value according to the 2015 Annual Report of New Zealand Winegrowers.

Now valued at $372 million, up 13%, the US market accounted for around one quarter of wine exports in June year end 2015.

Significant potential for further growth in North America and other markets is cited in the report, as the wine industry advances towards its goal of $2 billion of exports in 2020. “We expect further growth in export value in the year ahead, but volume growth will be constrained due to the smaller 2015 harvest” said Steve Green, Chair of New Zealand Winegrowers. Wine is now New Zealand’s sixth largest export good by value. n

TESCO ADVICE OVER DISCOUNTING SIR Terry Leahy, former boss of Tesco, has given the thumbs up to Woolworths in Australia’s plan to regain market share lost to Coles and Aldi by investing cost savings into lower prices, service and innovation.

He said customers needed reassurance that they didn’t need to look elsewhere for shopping. It was a long term investment, he said, even if it did result in a current slowdown in sales or a pause in growth. He said retailers had to put the interests of customers before those of shareholders. n

Your ticket to the food & beverage world An impressive array of food and drink: International industry innovations and trends.

Anuga impresses as the most important and largest food trade fair once again in 2015 with a diverse line-up of international exhibitors.

The ten Anuga trade fairs bring the interests of the exhibitors and the visitors together in a focused manner. Look forward to top-class evening events, an inspiring supporting programme and trends that move the industry.

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For further information and assistance with travel and accommodation planning Robert Laing Messe Reps. & Travel 09 3031000 robert@messereps.co.nz

September 2015

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PACKAGING FORUM LAUNCHES NEW RECYCLING INITIATIVE A new initiative allowing shoppers to take back their used soft plastic bags to supermarkets and retail premises launches in Auckland this October.

OVER 70 Auckland stores including the majority of New World, PAK’nSAVE and The Warehouse stores and selected Countdown supermarkets will install recycling bins near the entry/ check out area.

The service will extend to Hamilton in early 2016 and if successful will expand to Wellington, Canterbury, Otago, Bay of Plenty, Manawatu and other regions over three years.

The objective is to provide access to recycling for soft plastics for over 70% New Zealanders.

Lyn Mayes, manager of the Public Place Recycling Scheme which manages the project said, “This provides a solution to a problem which most of us have - not being able to recycle soft plastic packaging at kerbside. New Zealanders use over 1.6 billion plastic bags in the home every year. The new drop off bins will take bread bags, frozen food bags, toilet paper packaging, confectionery and biscuit wrap, chip bags, pasta and rice bags, courier envelopes, shopping bags, sanitary hygiene packagingbasically anything made of plastic which can be scrunched into a ball.

Single use plastic shopping bags are optional for shoppers but soft plastic packaging is unavoidable.”

Initially the materials collected will be shipped to Australia to be made into park benches and fitness circuits for playgrounds until there are facilities here such as those planned at Astron Plastics that can process these products. The distinctive new recycling bins will be supplied by Whangarei based Pioneer Group and manufactured using recycled plastic which over time can incorporate plastics recovered through the project.

The store servicing contract has been awarded to Abilities Group.

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Abilities was established in 1959 to provide meaningful work and the opportunity for personal development for people with disabilities.

“It is incredible how much traction this project has got in such a short time. Securing Abilities as a service provider is a great step forward as they are aligned with our sustainability objectives and already work with a number of our members,” said Mayes.

Birds Eye, Cottonsoft, Goodman Fielder, Huggies, Kleenex, Nestle, New Zealand Post, Pams, SunRice, Astron, Elldex Plastics, Replas and Tuffy will all bring their support to promotions by the major retailers to help familiarize shoppers with this new type of recycling.

“In just a few short weeks, we have galvanized industry and put in place a logistics solution led by REDcycle which introduced this program in Australia with Coles and Woolworths. We are also designing promotions to help educate Aucklanders initially about what they can recycle– basically any soft plastic packaging they can scrunch in a ball. By the time we go live, we will have a store locator app on our website http://www.recycling.kiwi.nz/softplastics/ telling people where they can recycle,” said Andrew Hewett, chair of The Public Place Recycling Scheme.

Thanks to the funding provided by the Government’s Waste Minimisation Fund, we will be able to move faster and to more regions than we would otherwise be able to do and as importantly their financial support shows that this is a true partnership between Industry, Government and the Community working together to promote recycling and the Love NZ brand.” n

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NEW CONCEPT BOTTLE O-I NEW ZEALAND has launched The Provider, a new concept to quench Asia’s thirst for craft beer.

A specially commissioned bottle, created by the students at Auckland’s Unitec Institute of Technology, The Provider is designed to reflect Kiwi innovation and the Asian drinking culture of sharing.

With two bottles designed in 888ml and 258ml, these numbers are thought to be particularly lucky in Asia too! O-I New Zealand’s business sales manager, Bayard Sinnema said it was through the collaborative efforts of a number of key stakeholders that this idea was brought to fruition. “Together with our partners for this project – ANZ, PWC, Brewers

Guild of New Zealand and New Zealand Trade and Enterprise - we’ve identified five potential markets for the project , China, Japan, South Korea, Hong Kong and Singapore , whose population, income per capita and growing appetite for craft beer make them perfect places to serve Kiwi products from the Provider bottle.

“The Provider is still in the concept phase. We require industry support and commitment to quantity before we can take the bottles into actual production.

It’s an exciting opportunity that we hope many of our talented local Kiwi craft beer brewers will take up,” he said.

The latest update on how The Provider concept is progressing will be shared at the Brewers Guild tradeshow and awards, hosted at Skycity Auckland on 18 September. n

TIME TO STOCK THE CELLAR! SACRED Hill’s Helmsman is head honcho among the Special Selection reds and this month’s release of the eagerly anticipated 2013 vintage of Sacred Hill Helmsman, Brokenstone and Deerstalkers is the first time since 2010 the three wines have been released together - a line up of unprecedented quality from the vintage of a lifetime.

“From the beginning we all agreed these wines would only be produced in outstanding vintages, where the growing conditions came as close to perfection as nature allowed. These wines illustrate every aspect of what we strive for in our wine making,” said Sacred Hill founder and managing director David Mason. n

HEINEKEN LIGHT HAS LAUNCHED INTO NEW ZEALAND MARKET THE arrival of this exciting innovation from the Dutch brewing giant is in response to the changing needs of Kiwi consumers. The result is the development of a 2.5% premium lager that offers an extraordinary smooth drinking experience with a superior taste profile brewed using all malt to provide a flavoursome foundation.

Julia Imlah, Heineken New Zealand marketing manager, explained: “We are hugely proud to have produced a world first 2.5% Heineken Light to address the changing consumer tastes here in New Zealand. This premium Light beer is an exciting innovation for Kiwis which delivers on the uncompromising quality and taste that they have come to expect from Heineken.”

New Zealand will become just the third country in the world to launch Heineken Light following a successful roll out in the United States and Taiwan.

Heineken Light is the single biggest product launch for the brand since entering the New Zealand market in 1994, and will be available across the country from this month. n

NEW LOOK, SAME AWARD WINNING BEER.

For more information please contact your Boundary Road Brewery Representative.

September 2015

I 17

liquor A NIGHT OF CELEBRATION

TIME TO GET FESTIVE!

THE team at Moa Brewing Co. have vamped up the limited release Festive IPA again, this time with a Belgian twist! With a distinctive royal purple and bronze label, the third instalment of the Festive series swaps American yeast for Belgian and sports a fusion of American and Belgian styles.

“As the third evolution of the Festive brews, the Belgian Edition satisfies the beer believer’s need for classic, strong hoppiness and excited the palette with complex fruity and spicy characters,” said head brewer David Nicholls. n

AN Auckland Chardonnay and a Hawke’s Bay Cabernet Sauvignon Merlot shone at this year’s Romeo Bragato Wine Awards. Grown by Brett Donaldson, the Villa Maria Single Vineyard Ihumatao Chardonnay 2013 won the coveted Bragato Trophy - Champion Single Vineyard Wine and the Bill Irwin Trophy for Champion Chardonnay. “The Bragato Trophy went to this beautifully handled Chardonnay because in simple terms - it was exceptional. The wine had a sense of place and it was a pleasure to savour and taste,” said chairman of judges Ben Glover. Villa Maria’s Reserve Gimblett Gravels Hawke’s Bay Cabernet Sauvignon Merlot 2013, made from grapes grown on the Vidal Vineyard by Phil Holden won the Richard Smart Trophy – Champion Domaine Wine. “This was just a beautifully crafted wine - well done to all on allowing the fruit to shine with deft and subtle winemaking,” said Glover. The Bragato Wine Awards, held each year as part of the New Zealand Winegrowers Romeo Bragato National Conference, are awarded to the grower for viticultural excellence. The competition recognises that growing excellent grapes is the foundation of making wines of true quality.

TOP HONOURS FOR ‘THE TRIANGLE’ SILENI Estates ‘The Triangle’ Merlot 2013 has been awarded the trophy for Champion Merlot at the Spiegelau International Wine Competition.

Senior winemaker Cairn Coghill was presented with the accolade at the Auckland awards dinner.

“Merlot is a favourite with the winemaking team, so we’re particularly excited about this recognition. This wine is made from a selection of our best, low-cropping

blocks within the Bridge Pa Triangle.

The free-draining red metal soils of the Triangle provide special depth and flavour to the wines made here,” said Chief Winemaker Grant Edmonds.

This is a second trophy for the 2013 vintage of the Triangle Merlot, which was awarded a gold medal and trophy for Champion Commercial Red Wine at the Hawke’s Bay A&P Wine Awards. n

RUGBY WORLD CUP BILL SYMPTOM OF WIDER ISSUES

David Seymour’s Bill to allow pubs to open for the Rugby World Cup will provide some welcome relief to publicans around the country who have been frustrated by the approach of licensing officials.

IN many ways however, the Bill is fixing a problem that never should have occurred. If the dozens of special licence applications to open for the Cup had been dealt with fairly and on their merits, instead of being routinely opposed, the issue would have never boiled over into the media and politics.

Matt Wilson Corporate Relations Manager DB Breweries Ltd

Unfortunately Licensing officials have approached the Sale and Supply of Alcohol Act 2012 as an opportunity to say “no” wherever possible, whether that view has a basis in the law or not.

This approach has made life hell for publicans wanting to open their doors for the rugby, largely no doubt due to wanting to be part of the festivities rather than being motivated by profit.

Opening a pub at 5, 6 or 7 in the morning for a rugby game will not

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be a profitable affair for many. Once you factor in the wage cost of paying staff and general operating expenses, their sales are unlikely to recoup much more than this. I truly doubt much alcohol will be sold.

Maybe the odd celebratory beer or champagne breakfast, but most will order some coffee or food, hunker down at a table and try not to get up for much of the game save for the obligatory toilet visit at halftime.

Once the game is over they will filter out and leave the bar to pay minimum hours to staff who are then presiding over an empty bar or cafe.

Once the cost of the special licence is factored into this, it’s no wonder many didn’t bother to apply at all.

The reason people want to watch the rugby at the local pub is not to get ten pints down them by 8 o’clock in the morning, it is to watch what could be historic affair with friends and family in an atmosphere more festive than sitting at home on the couch in your jim-jams and slippers. And then there are the people who do not have SKY TV. If bars can’t open to show the OWNED

Rugby World Cup what options are they left with?

The horse has long since bolted, but this is why having mandatory maximum trading hours doesn’t make any sense. The law should allow the flexibility for a business with an appropriate business case to get an equally appropriate licence.

A late night cinema or theatre venue arguably should be able to get a licence for its trading hours if they can prove no alcohol related harm will come as a result. If they get it wrong or lied, they lose their licence and don’t get it back.

Having rigid maximum times does not allow for this, even though the ability to tailor the licence to the situation and location exists under the amenity and good order test.

For now the issue is the Rugby World Cup. Next year it will be the Olympics, then the Commonwealth Games and so on. If officials do not start taking a more reasonable approach to things like issuance of special licences then this will only be the tip of the iceberg.

From a general licensing perspective, the approach to the granting and renewal of licences has been just as frustrating. The Rugby World Cup may have been enough of a drawcard to lift this issue into the public spotlight, but there are plenty of frustrated business owners out there, grocers included, who are dealing with these issues all too frequently.

Like the rugby itself, we need life’s referees to exercise a little bit of reasonable discretion when blowing the whistle. If they blow every technical indiscretion, or send someone to the bin early, they will ruin the spectacle. They should of course encourage playing by the rules and playing fair, but not go so far as to ruin the game by overzealous officiating.

Rugby referees are there to ensure fair play, not stop play. Licensing officials are there to prevent alcoholrelated harm, not stop alcohol consumption per se. n

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*Source: IRI-Aztec scan data MAT 5/7/15 †Source: Aztec Homescan data 2013 ^Each BIC® product undergoes over 50 automatic quality checks

EASY TO LIGHT 1 step push button

Up to

750

reasons to light up your sales

SAFE TO USE 6cm wand

Code 892542

Description Short Wand

Pack Size Blister 1

Packs/Inner 10

For more information contact your BIC速 Account Manager BIC New Zealand Pty. Ltd. Level 3, 57 Symonds St., Grafton, Auckland 1010 Phone 09 300 6150 速

storecheck STORECHECK is designed to rate each store to a set of criteria and is not a comparison of one store to another but a rating system on how well each store performed against the areas listed. A score of 5 means that the store has met all shopper expectations, grading down to 1 where little or no expectations have been met. Stores are checked by the same mystery shopper who is independent of SupermarketNews magazine.

P’nS PAPAMOA

A long weekend trip away gave me the opportunity to visit some supermarkets in Mount Maunganui. My first stop was Pak’nSave a bit further down in Papamoa.

From outside, this store seemed large and relatively new. The carpark was well designed with space to load your boot if you reversed into a park. Based on the outside of the store my expectations were high, but walking into the store the entrance was narrow and crammed on a busy Saturday and the floors were quite dirty. I slowly made my way to the Produce department where staff were busy ensuring shelves were fully stocked. The produce was fresh with plenty on offer. The Seafood, Deli and Meat department all met the same standard as the Produce, fresh and fully stocked. The only downfall, the meat fridges could have done with a clean. The Bakery was running low on stock and what was left seemed a bit old. The rest of the store was also well stocked, almost too much in some places, where shelves were a bit messy, especially the cheeses.

A lovely staff member near the wine offered advice and help when choosing product. I headed to the checkouts where I didn’t have to wait long to be served. The trolley boy offered to return my trolley in the car park, I noticed they were running low in store.

The great customer service was a stand out for me at this store.

NW MT MAUNGANUI

My next stop was New World.

A car park was easy to find but I had to avoid standing on a banana skin as I got out of my car. The car park was littered with rubbish. I headed into the store and was pleasantly surprised at how bright and fresh it was. There were flowers on display at the entrance next to a café. The produce was fully stocked but some apples were bruised and the onions looked old. The Deli salads weren’t appealing and not many to choose from but there were pies and potato bakes on offer. A nice touch was the oven mit by the hot chickens. The General Merchandise was effectively displayed with back lighting, all tidily presented. This was the same down the Personal Care aisle, elegantly lit and wide, which made it feel luxurious. The rest of the aisles were neatly stocked and fridges and freezers were clean. A few abandoned trolleys were left down aisles. I headed to the checkout where I was served by a very friendly operator who offered to get a new lettuce as the bag was ripped. This store wasn’t large but had a lot on offer and the space was planned well.

WOOOLWORTHS BAYFAIR

I headed over to Bayfair Shopping Centre where I was surprised to see this Supermarket still branded as Woolworths. This may have been to avoid confusion as there was another Countdown in the Mall. The entrance was spacious but this could have been due to the fact that the trolley bay was almost out of trolleys.

The store itself was dull and could have been brighter. Produce stock was very low and I noticed the cauliflower was brown. The Bakery was also running out of stock but what was available was fresh. The Deli had plenty of cold cut meats to choose from but the salad selection was very limited. Down the aisles the shelves were also a bit empty and boxes were all over the place which made it look very messy. The meat fridges needed a clean and lights were out in the cheese fridge. It seems this store is

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STORE EXTERIOR

PnS NW Woolworths CD Papamoa Mt Maunganui Bayfair Bayfair

• Was the outside of the building and grounds clean, tidy free of rubbish and with adequate trolley bays? (5 pts.)

5

2

5

5

• Were the windows and exterior clean and tidy? (5 pts.)

5

5

5

5

• Was the signage well presented and up to date? (5 pts.)

5

5

2

5

• Were there enough car parks? (5 pts.)

5

5

5

5

STORE INTERIOR

PnS NW Woolworths CD Papamoa Mt Maunganui Bayfair Bayfair

• Were your first impressions positive?

(5 pts.)

3

5

4

4

• Was the floor clean and free of broken/damaged stock? (5 pts.)

3

5

3

3

• Adequately lighting/heating? (5 pts.)

5

5

4

5

• Instore signage clear adequate? (5 pts.)

5

5

5

5

• Was there good visibility of promo/ seasonal products? (5 pts.)

5

5

5

5

• Was the floor free from unattended boxes/trolleys? (5 pts.)

3

3

5

5

• Were the fridges and freezers clean and tidy? (5 pts.)

4

5

3

5

STORE LAYOUT

PnS NW Woolworths CD Papamoa Mt Maunganui Bayfair Bayfair

• Were the aisles wide enough?

(5 pts.)

5

5

5

5

• Were all shelf edge labels clearly visible? (5 pts.)

5

5

5

5

• Were all shelves clean, neat and tidy?

(5 pts.)

3

5

3

5

• Was there an adequate number of trolleys/baskets available? (5 pts.)

3

5

3

5

PRODUCTS

PnS NW Woolworths CD Papamoa Mt Maunganui Bayfair Bayfair

• Was there a good range of products to choose from? (5 pts.)

5

5

4

5

• Was there full availability of products? (5 pts.)

5

5

3

5

• Was all product packaging in good condition? (5 pts.)

5

5

5

2

• Was there a good range of magazines and cards etc and were they tidy? (5 pts.)

5

5

5

5

• Were the batteries and general merchandise tidy? (5 pts.)

5

5

5

5

STAFF

PnS NW Woolworths CD Papamoa Mt Maunganui Bayfair Bayfair

• Were all staff fully dressed in uniforms and name badges? (5 pts.)

5

5 5 5

• Were there adequate checkouts, considering the time of day? (5 pts.)

5

4

3

2

• Were you greeted in a friendly manner? (5 pts.)

4

5

4

5

• Were you served in a speedy and efficient manner? (5 pts.)

5

5 2 5

• Were you thanked for your transaction? (5 pts.)

5

5 5 5

in need of a clean-up. I headed to the check outs where service was slow – not many check outs were open and I had to wait quite some time to be served. I was eventually served and thanked for my transaction.

CD BAYFAIR

Last stop was Countdown, again in the Bayfair Shopping Centre. For a small Mall, I wondered if two supermarkets were necessary. I entered the store from inside the mall rather than the street entrance, this lead me to the end of the store and took me a while to get my bearings.

The store was bright and spacious. I eventually found the Produce section and wasn’t impressed with the extremely dirty shelving. Potato bags were ripped open and stock was everywhere. The stock was also running low in places. The Deli was bland, not much of a selection. A customer was waiting for service for quite some time at the Deli counter and no one noticed them, the customer ended up walking away. The meat fridges were old but well cleaned. I headed down the wide aisles, where the shelves were neatly stocked with a good range of products. I made my way to the check outs where there weren’t enough open so was forced to use the self-service check out. Much like the Woolworths, this store was a bit dated and could do with a clean-up also.

FRESH FOOD

PnS NW Woolworths CD Papamoa Mt Maunganui Bayfair Bayfair

• Did the produce look fresh?

PRODUCE (5 pts.)

5

3 3 3

FISH (5 pts.)

5

5 5 5

MEAT (5 pts.)

5

5

5

5

DELI (5 pts.)

5

4

5

5

BAKERY (5 pts.)

4

5

5

5

PRODUCE (5 pts.)

5

5 3 3

FISH (5 pts.)

5

5 5 5

MEAT (5 pts.)

5

5

5

5

DELI (5 pts.)

5

3

3

2

BAKERY (5 pts.)

3

5 3 5

• Was there a full range of produce?

• Was the Fish Counter staffed? (5 pts.) 5

5

5

5

• Was the Deli Counter staffed? (5 pts.) 5

5

5

2

• Was there anything or anyone who stood out? (5 pts.)

5 2 3

5

• Overall shopper experience (10 pts.) 8

HOW THEY SCORE?

8

5 6

PnS NW Woolworths CD Papamoa Mt Maunganui Bayfair Bayfair

Maximum available score: 200 pts 183

187 Top Score

162

175

Look who’s just had a face lift

When CRC decided to upgrade their packaging they came to Onfire Design.

To see how the entire new CRC car care range looks, visit Onfire’s website. And if you’d like us to give your product a face lift, call Managing Director Sam Allan on +64 9 480 2036.

www.weareonfire.co.nz

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smallgoods&dips New Zealand’s favourite dips

LISA’S is still New Zealand’s most popular hummus and dip brand* and continues to do well in the Chilled Dip category growing 17.5% in value in the last quarter. Lisa’s Beetroot Hummus

that was launched earlier in the year has performed extremely well, now taking the top 3rd spot in Lisa’s Flavoured Hummus range.

“Kiwis just love the combination of the rich and earthy sweet beetroot blended with the savoury taste of roasted cashews. All Lisa’s products are batchmade with expert care and because our dips are made with fresh herbs you can really taste the difference,” said senior brand manager, Vicky Sew Hoy-Willis.

“These days, consumers are looking for more authentic products. They’re really interested in how the products are made, what ingredients go into them and who makes them.”

The chilled dips category is valued at $62.8m MAT and is growing at 7.1% in the latest quarter vs year ago*. *Source: Based on Aztec Grocery data sales figures based on brand – MAT 26/07/15 n

Premium bacon and quality ham GRANDPA’S, the premium bacon brand with the bold yellow and black packaging, has added hams to its range of high-end meat and bacon products. Cooked with a delicate smoke flavour profile and available in on-the-

Gourmet food at home “WE are all about providing consumers with the foundations for good food at home,” said managing director of Brelita Foods, Luciell McIlroy. The company’s SEASONS™ Gourmet new range of Aioli which includes NZ Black Garlic with Piripiri & Lime, NZ Wakame & Pure NZ Wasabi, and Tomato & Chilli Jam with Marlborough Saffron; and its two new Dips which are Roasted Pumpkin & Honey Mustard with Chilli Infused Oil and Black Bean & Green Pepper with Lime Infused Oil. “We use seasonal produce and freshly sourced ingredients, and all our products are made in house by our dedicated

bone and Champagne variations, Grandpa’s hams are set to be a mouth-watering feature of Christmas menus across the country. The introduction of quality hams follows the brand’s successful facelift and range expansion earlier this year, which saw quality cuts of Streaky and Middle Eye join its established Shoulder, Middle and Dry-Cured Middle SKUs which continue to drive strong growth in the category.

Already widely received, the Grandpa’s brand is building a strong patronage from New Zealanders who enjoy great tasting bacon. The ever-popular Streaky has seen substantial growth with the large 1kg packs while its smaller variants are also gaining significant momentum.

Grandpa’s general manager Graham Curd said their bacon is the result of more than two decades of producing and refining the company’s recipes.

“We strive to improve what we do every day while staying true to the original product,” he said. Grandpa’s hams will be available in supermarkets from late October for the Christmas season. n

Traditional delights from Bertocchi FROM modest beginnings four decades ago, Bertocchi Smallgoods has developed into one of the Australia’s most successful and much-loved artisanal producers of continental delicacies with an extensive range of products, including hand-crafted hams, bacon, salami, mortadella, pancetta

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and prosciutto. Bertocchi’s growth can be largely attributed to two things – a willingness to innovate and a focus on artisanal quality excellence.

Production at Bertocchi’s Thomastown plant, located in the northern suburbs of Melbourne, Victoria, is unconventional in the sense that its products are not linearly produced.

Emphasis is on handcraftsmanship through human intervention, involving techniques unique to Bertocchi products. For example, Bertocchi’s hams are handcrafted according to traditional methods, making use of its depth of processing knowledge. They are not laid on a conveyer belt to go through the phases. Instead, they are attended to by skilled staff.

Many of Bertocchi’s products have been awarded time and time again, recently winning the title not only for the Best Nationally Available Ham at the Australian PorkMark Ham Awards but also for the Best Nationally Available Bacon both for the last two consecutive years.

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In addition, Bertocchi received a total of 24 medals from the Royal Agricultural Show of NSW at the 2014 Sydney Royal Deli Meat Competition, including a Show Class Champion medal for its Bacon.

The Bertocchi legacy is a great family story and its success is a testament to the passion, spirit and the continuous hard work led by the Bertocchi family and supported by a devoted team at the company. It is proud to have a family history of four generations that has been founded on tradition, authenticity and passion in producing the finest quality bacons, hams and continental products.

Today Bertocchi, which now ranks as the largest 100% Australian owned and operated continental smallgoods manufacturer, is looking to compete on the world stage and expanding its range into New Zealand.

It is the belief that this company and its commitment to providing the finest quality smallgoods, is something that’s sure to continue for many generations to come. n

and passionate staff in our food manufacturing facility in Auckland.”

According to McIlroy, there is an increasing trend with consumers becoming a lot more educated about product profiles and ingredients, due to the popularity of TV cooking shows and cooking competitions like MasterChef.

The SEASONS™ Gourmet range of dishes is created by our executive chef Mark Harman, whose desire to make a fine dining experience available to a wider range of food lovers, and bring restaurantquality dishes onto the tables of families.

This has resulted in classic recipes with a uniquely New Zealand twist. n

Innovator of fine foods EURODELL is a family-owned and operated company with its core business in importing and distributing fine foods, sourced from some of the world’s most famous food brands. It is coming up to its 20th year of business in 2016.

In smallgoods, Eurodell carries the following brands: Tibaldi Smallgoods and BB Smallgoods from Australia, Corte Buona Smallgoods from Italy as well as Eurodell Retail Packs, which consist of hand-sliced 80g retail packs for all its gourmet premium smallgoods products.

“Among of the brand new products receiving high interest is our Tibaldi free range salami, which is unique to market, and also our very specialised product Nduja Piccante, which is imported directly from Italy and is a regional delicacy, but starting to gain high acclaim here in New Zealand,” said general manager Nick Farac.

“We have introduced full product specification catalogues of our smallgoods to stores.

This covers not only the essentials such as NIPS, ingredients and etc, but also key selling points, correct storage and handling and meal solutions.

“We believe in going the extra mile to ensure our products perform at their maximum, and if we can make the job of selling the products easier for our customers then all the better,” Farac added. n

INTERNATIONAL TRADING GROUP

Proudly supplying

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I 25

smallgoods Traditional meal solution

NZ Cabernet Foods has the Pirongia Pure Bacon range in traditional honey cured and manuka smoke. “We will be adding Pirongia Pure Sausage, Beef is Pure Beef, Pork is Pure Pork, Beef and Bacon and Lamb and Mint, in both traditional and gluten free options to the range.

“There is great acceptance of our range with customers enjoying the traditional way of how bacon and sausages used to taste,” said Everton. n

European Foods CABERNET Foods Ltd works directly with farmers and encourages its supply partners to work with processors, retailers and wholesalers.

“We are continually challenging ourselves to find great meal solutions without compromising the experience,” said Brian Everton. “We are committed to putting the goodness back into food as it should be.

“In a way we have not really been innovative as we are providing a product that is no different to how they were produced 50 years ago.

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EUROPEAN Foods carries the Ghiotti brand within the Delicatessen category.

“We are constantly searching for new products that meet the NZ market expectations in terms of quality and variety of range,” said quality and marketing manager, Francesca Fantino.

“In the last five years there has been an increase on the offer of premium products, specialty meats and cheeses, and the last brand studies showed the Ghiotti brand clearly positioned on the premium level of the category.

“Interest on these kind of products has grown a lot, stimulated by the

OWNED

proliferation of different TV cooking shows, and food magazines that have been promoting a real taste and appreciation of good quality products while showing how to use those products to create simple and complex dishes.

This has generated a real demand segment in the market who want to replicate what they have seen on those shows and magazines,” commented Fantino.

Future category growth will come from continued development of the interest and knowledge of the market towards premium pelicatessen products.

“From our perspective, the future growth in the category goes hand in hand with the cultural and gastronomic change that is happening in NZ, as well as helping customers to understand the product, and investing, as we do, in informing the market on the basics of European high end goods.

“Ghiotti sliced meats are authentic and certified Italian products. The

added value in them is that meats are freshly sliced in New Zealand, just before the delivery to the market.

This operation allows meats to keep the original tastes and flavours when purchased by the customer,” she said. n

smallgoods Continental smallgoods

Choosing value and quality HOBSON’S Choice has earned a loyal following of value-conscious consumers with its range of hams, bacon, sausages and specialty meats. A fixture in supermarket chillers for more than 20 years, Hobson’s Choice strives to produce meats that people can rely on for their consistent quality, taste and value.

General manager Graham Curd said many families were looking for ways to stretch their dollar and Hobson’s Choice products help them do that. “Our Hickory Smoked Crispy and Rolled Shoulder bacon products mean some people can purchase in a market that

they may otherwise be priced out of.”

Since its June launch, Hobson’s Choice Middle bacon 700g is already proving to be a popular addition to the brand’s stable, while a Rind-on Streaky, due out early September, is expected to follow suit. “People love bacon rind.

By offering streaky bacon with the rind still on, customers receive a more flavoursome product that’s even better value.” Hobson’s Choice weight-ranged, fixed price Christmas hams will also be making a welcome return ahead of the festive season.

Being fixed weight makes the consumer’s buying decision easier and means the brand can offer the lowest price points in the market. n

VERKERKS is the market leader in the Continental Smallgoods Category with an MAT Value Share of 52.7% and holds a strong position in the Salami segment with 68% MAT share. “We have our core Verkerks brand which is a premium Salami offering. The range also consists of the Super Premium Verkerks Traditional Aged Salami brand, the ‘Foodie Inspired’ Verkerks Epicurean Salami range and the Mainstream Value Pieters Brand,” said national sales manager, Johnny Chapman.

Verkerks has also recently launched the Epicurean Salami range into the Service Deli pre-pack area of the supermarket.

“Verkerks has

had a very successful track record in launching high value NPD. We have further product launches coming to the market over the summer, which will continue to drive category growth.”

Consumers are consistently looking for healthier options and in line with the health trend, Verkerks has launched a number of Lean Salami options which have been successful in growing the Category through incremental purchase.

“Consumers are increasingly looking for Protein based foods as they seek out alternatives to High Sugar/ Carbohydrate offerings. Salami is well positioned to take advantage of this growing trend.”

The Category is growing at a strong 10% year on year with Verkerks driving $2.5 Million in growth over the same period (55% of the Total). n

Ghiotti Festa Italiana Prosciutto, Salame Milano, Coppa 85g MAP tray RRP $9.99

A SELECTION OF THE MOST POPULAR ITALIAN CURED MEAT FOR MORE INFORMATION CONTACT:

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1/09/15 5:20 PM

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smallgoods 2015 NEW ZEALAND BACON AND HAM AWARD WINNERS

CHRISTCHURCH’S Cashmere Cuisine is the 2015 Bacon of the Year winner, crafting a bacon described by judges as “simply delicious”, while Westmere Butchery’s ‘Craftsman’s Ham’ wins 100% NZ Ham of the Year for their honey cured maple bone in ham entry. looking forward to what our customers will say. I think they will be proud of us.” Today’s Bacon of the Year is the result of five years hard work perfecting the product. Kurt Robinson together with butcher Fergus Robertson crafted the winning recipe.

“As the recipe was lost Fergus and I had to start from scratch and particularly over the past few years we have been working really hard to get it right. Each year the Bacon and Ham award for us has been a test of seeing what the judges thought and how we can work to get it right it – and this year we’ve done it.”

Westmere Butchery’s honey cured maple bone in ham, on the other hand, won over the judges with its moist, tender and smokey flavour. Owner, Dave Rossiter is delighted with the win.

“We’ve been using and perfecting this recipe for the past 10 years and it is a

CASHMERE Cuisine’s honey cured manuka smoked middle eye bacon was also described by judges as “the most appealing looking bacon I’ve seen in this year’s competition.” This is the second time speciality butcher shop owner Kurt Robinson has won a supreme award in the competition taking out a Ham of the Year in 2010.

“To now have one of each is just amazing,” said Robinson. “I’m really

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lot of hard work and trial and error.”

Rossiter and his team are previous 100% New Zealand Bacon and Ham awards gold and silver medallists and also achieved a silver medal this year for their honey cured maple boneless ham entry. “You have got to start with good 100% New Zealand pork, you simply cannot make a gold winning product with sub-standard materials, ” said Rossiter.

NZPork chairman Ian Carter said that the 100% New Zealand Bacon and Ham Awards celebrate New Zealand Pork’s farm to plate story. “It is great to be able to feature the best of 100% New Zealand Bacon and Ham for the eighth year running.

“As a farmer myself, seeing and tasting the exceptional small goods entered into the competition each year really highlights the wonderful farm to plate story of New Zealand’s pork

industry,” he said.

2015 was the eighth annual 100% New Zealand Bacon and Ham Awards. The competition saw entries from expert butchers nationwide and celebrated the craft involved with turning 100% New Zealand grown pork into mouth-watering bacon and ham products.

This year an impressive 197 entries from 50 entrants nationwide were scrutinised by an expert and independent panel of 33 judges comprising leading chefs, food connoisseurs and master butchers.

There were five bacon categories in this year’s competition; Middle, Dry Cured Middle, Shoulder, Streaky, Middle Eye; and two ham categories, Bone-In-Ham and Boneless Ham. For more information and a list of winners please visit www.pork.co.nz n

sauces A FAMILY FAVOURITE

BARKER’S of Geraldine has a small presence in the sauce category with their long standing spiced plum and apricot sauces, both of which proudly use New Zealand fruit.

Both products have been around since the 80s and many South Islanders would remember these sauces replacing the usual tomato sauce that most Kiwi households had as a pantry staple. As the Barker’s brand continues to grow, a new and revitalised sauce range is being launched in October 2015.

The range, which comprises of eight flavours, has something for everyone; from the slightly spicy, to fruity family favourites. The new range has been influenced by current consumer tastes and interests, but first and foremost was created to ensure all products have ‘best

in category flavours’, something that Michael Barker insists for all Barker’s products.

Barker’s has recognised that there is a rise in hot and spicy sauces and although the brand doesn’t want to compete with the many speciality hot sauces which are already out in the market, the range most definitely had to have a couple of options for heat lovers.

Barker’s ‘Really Useful Chipotle’ and ‘Not So Sweet Chilli’ offer heat and flavour without fire. To differentiate themselves from the plethora of sweet chilli sauce options, Barker’s opted to significantly reduce the sugar in their chilli sauce, which boasts only 22g of sugar versus market leaders, which contain 60-70g of sugar per 100g.

With Kiwis travelling more, an everchanging ethnic population and an interest in ethnic foods, Barker’s have also launched a ‘Nine Spice Barbecue Jamaican Jerk Sauce’ and a ‘Chunky Salsa Tomato and Capsicum’ spicy Mexican style sauce.

Both deliver intense exotic notes and are perfect for meal inspiration as a jerk marinade for ribs or pulled pork, or a salsa topper for baked fish or chicken tortilla. n

LEADING IMPORTER

ORIENTAL Merchant is the leading importer of authentic Asian foods, sauces and condiments in Australasia.

In the sauce section, Oriental Merchant has Ongs from Singapore, ABC from Indonesia, Poonsin from Thailand, Linghams and Yeo’s from Malaysia as well as Valcom and Mae Ploy from Thailand.

Other condiments in its stable include cooking wines from Double Phoenix, Chinkiang black vinegar from Hengshun and a range of Japanese sauces and condiments such as Mirin, rice wine, sushi seasoning, wasabi paste and BBQ sauce from Taiwan.

“We look at current trends and add items that we know are in demand after

observing the trend in the eating and cultural habits of NZ,” said general manager Chris Hutton.

Demands for authentic brands are increasing with more consumers travelling overseas and with that, a growing understanding of different cultural dishes and its authenticity.

According to Hutton, Kiwis are early adopters and they like to replicate authentic tastes – but with time-saving methods.

“Asian sauces and condiments meet this demand so we expect to see more traditional Asian sauces and condiments becoming more mainstream.

Sweet Thai Chilli Sauce is a good example. 15 years ago it was seen as an Asian sauce, now it is a staple in Kiwi pantries.” n

September 2015

I 29

sauces 26 YEAR OLD HERITAGE BRAND EXPANDS

categories to increase volume, sales value and profit for the business.

“Our food safety audited process facility located in Albany, Auckland has the capabilities to offer contract manufacture to clients on an open and transparent basis, in order to achieve a WILD Appetite’s humble beginnings started 26 years ago on a small blueberry farm in Matakana. Today it is a vibrant heritage brand with national distribution and award winning export success.

“At Wild Appetite we are passionate about the foods we create - intriguing flavours, vibrant taste and culinary craft. Wild Appetite has new innovative products coming to market in 2016.

These exciting products have been developed to provide consumers with convenience, affordability, value, taste and flavour,” said owner Peter McCracken.

The new brands are targeted to everyday consumption, with products packaged in a convenient, easy-to-use squeeze bottle, which has unique oxygen barrier properties for extended shelf life protection. Supplying identified market gaps with new products is Wild Appetite’s focus for the future. “Having our own production facility provides flexibility, guarantees the supply of quality products and reduces cost of sales.”

The factory has spare capacity to accommodate significant growth for additional production, which will allow the company to expand into new

cost effective and win-win end result.

“Our own unique setup and equipment allows us to produce for clients wanting small batch sized runs starting at 300kg up to large volume orders.

The process is capable of blending, cooking in jacketed vessels, filling into glass or plastic, labeling, packing, storage and dispatch if required. Packaging can vary from small 50 g jars up to food service 20 L pack sizes.

“All information supplied is kept strictly confidential as we also know the importance of one’s intellectual property.

We operate under a full FSP, audited by TELARC annually, using HACCP and GMP principles.” n

DRESS UP YOUR MEAL GENEVIEVE’S latest creation is a range of fresh dressings, restaurant-style, made by chefs in Auckland. Sunflower oil, wine vinegar and Dijon mustard are blended together and flavoured exquisitely with fresh citrus fruit zest and garlic, exotic spices and the finest quality made New Zealand cheeses to create its latest innovative series of products. There is no

gluten, egg, emulsifiers or any additives, giving you nothing but freshness of flavour. The dressing range is a new form of convenience food not previously available in the marketplace. n

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Popular flavour profiles Verified Gluten Free No artificial colours & flavours High % GP within category Made in New Zealand Available in all leading Supermarkets nationally

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PEPERO – WHITE COOKIE • Harmony of crunchy cookies & white chocolate

ERGY DEMON EN ed has embrac , tyle the ink lifes its introducing ITION LIMITED ED ERGY DEMON EN let its n’t TATTOO. Do vour fla fresh citrus is still fool you – it on’s em filled with D st de biggest, bad energy hit.

• Fully compliant packaging • 32g x 40 per carton • Offers great value for money

For more information on LOTTE products please contact:

Contact your local KML Representative

CANTERBURY BILTONG

• Wild New Zealand Venison • Preservative Free • Gluten Free • Dairy Free • High Protein (55%) • 96% Fat Free • Light weight • No refrigeration required • 12 month best before

New Zealand’s

most loved dip* presents

Beetroot Hummus with Roasted Cashews.

Rich and earthy in flavour, it combines the sweetness of beetroot blended with savoury roasted cashews and finished with a dash of natural sea salt.

Contact: NICOLE STANLEY on Ph: 03 366 0455 Mob: 021 0395 115 or email: nicole@canterburybiltong.co.nz

www.lisas.co.nz Email: info@lhf.net • Ph: 09 829 5700

www.canterburybiltong.co.nz

*Source Aztec Grocery data based on brand – MAT 26/07/15*

September 2015

productwatch

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have launched their NEW Venison Biltong to add to their existing range of Beef Biltong.

ORIENTAL MERCHANT (NZ) LTD Tel 0800 10 33 05 Fax 0800 10 33 11 Email: nzenquiries@oriental.com.au Website: www.oriental.com.au

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THE DIFFERENCE BETWEEN THE GOOD AND THE BEST

LABOUR OF LOVE THE NoShortcuts Chutney range has evolved over a number of years.

“It all began very simply. I would use fresh surplus produce, found when preparing a meal or even from local friends’ gardens and trees, to make my chutneys and relishes. They are such a wonderful personal gift, especially for those dear to your heart.

A labour of love for me!” said Mary Brons, owner of NoShortcuts. “The flavours in my products no doubt reflect my heritage. My parents were

Dutch who spent time in Indonesia before finally settling in NZ. Subtle flavours and influence from all of these countries can be found throughout the NoShortcuts range.” NoShortcuts’ recipes have come from various inspirations. “Some are my own, some were specially handed on to me by good friends, and some have come from my grandfather, a chef who owned hotels in Indonesia. I have then adapted and refined them using local produce to produce good, wholesome and honest food.”

Contact Mary at 0217 285 1111.

TRADITIONAL EUROPEAN SMALLGOODS BLACK Stag Deli is based in Langs Beach’s Bream Bay where Manfred and Jutta Hirsch are producing small goods in the traditional European way. This means that there are no chemicals, fillers, or any kind of flour or premix used in any of their products. Manfred has worked in France, Italy and Switzerland where he learned key skills and techniques used to produce fermented salamis. “As New Zealand is already home to some of the best base products, we could not resist the urge to produce air dried salamis, pancetta, prosciutto and pates for the New Zealand market,” said Hirsch. “Besides salamis we also make typical German sausages. Our sausages are hand-spiced and handmade, made from the recipe handed down by my grandfather with some little tweaks to suit the New Zealand palate, like being smoked over Manuka fire.”

Contact Jutta at 021 279 9900.

IN LOVE WITH SPICES

NUTRITIOUS WHOLEFOODS BE Happy Food Company was inspired by its owner’s passion for healthy food and clean living. “When struggles with food intolerances led us to eliminating food that no longer served us, we started exploring alternative ways of preparing nutritious whole foods. At the same time we came to realise that a lot of ‘healthy’ products on supermarket shelves were filled with artificial ingredients, sugar and preservatives. We also noticed that the quality and taste of many of those products just didn’t compare to what we were producing at home,” said co-owner Michela Palmer.

Be Happy is about creating food for health and happiness. “Whilst there is undoubtedly more to happiness than just food, we believe that eating nourishing real food plays a big role in mental well-being. It’s difficult to feel positive and energetic when we are filling our bodies with refined sugars, artificial ingredients and preservatives.”

Be Happy products are created for people who care about their well-being, care about their environment and want alternatives that are fresh, organic and free from refined sugar, dairy and gluten.

Contact Michela at 027 973 0277.

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NAAZ cooking pastes are produced using the freshest ingredients. The spices are made from a secret combination of seeds and spices that are carefully selected for quality and authenticity. The seeds are roasted individually at varying heats before mixing and grinding.

“Wherever possible we source our fresh ingredients from local producers who process on site as soon as the items are harvested. None of our products require artificial ingredient to enhance or preserve,” said Riyaz Jalil, who cofounded Naaz with his wife.

Based on his grandmother’s recipe of over 100 years, Naaz was created in 2011. “We embarked on recreating authentic Indian cooking pastes that have real authentic flavour and taste.”

The spices are carefully selected and all the spices are roasted at different heat levels. “Our aim is to produce the world’s best curry paste without compromising the flavours and taste.

The product range include Original Butter Chicken Paste, Authentic Indian

A TEA AFFAIR

FOR Sarah Munro and Adam Durant, creating new tea brand Fine & Dandy was a natural coming together of their backgrounds in sustainability and marketing, travel, and their long held love affair with tea. “For us tea is about people. Tea helps people open up. People forge friendships over a cup of tea” said Durant.

In most places the theatre and ritual of the making a good brew was always an important part of the process and something that they took onboard themselves. Munro adds: “Tea is just like coffee, when its brewed well you get a great cup”.

A few years on and living in New Zealand but not able to find the type of tea they wanted to drink, they decided to create their own range.

“The whole culture of tea drinking is changing.

We knew we wanted to be a part of that.”

Sourcing single estate loose leaf tea with a first rate character and flavour that can stand up on its own is a part of that. They source directly from certified organic tea estates and hand blend and package the tea themselves locally and sustainably. Their packaging is made from 100% recycled paper with a wood cellulose bag that can be home composted or put in a worm farm.

Contact Sarah at 021 168 6105.

Curry Paste, Tandoori Paste, Tikka Masala Paste, Korma Paste, Jalfarezi Paste, Tamarind Chutney and Tomato Chutney.” Contact Riyaz at 021 628 8384.

FROM BEAN TO BAR CREATED by Rochelle Harrison and Gabe Davidson in 2014, Wellington Chocolate Factory are small scale artisan chocolate producers who offer single origin, bean to bar chocolates that are fair trade and organic.

The company manufactures its products out of its premises in Wellington. It uses high quality, organic cocoa beans which are imported through Trade Aid and via direct trade with farmers. This allows the company to take the beans through every step in the chocolate making process; including sorting, roasting, winnowing, grinding, conching, pouring the chocolate into chocolate moulds, and wrapping each bar by hand.

WCF has recently launched a Fix & Fogg peanut butter and dried raspberry bar and will be launching its Great War bar shortly. This bar is inspired by the ANZAC biscuits and chocolate rations associated with WWI. “We believe that people can now access more information about what they eat, and as a result they want to consume products that are made with better ethics and higher quality ingredients.

Since there is more information available, consumers are also coming to realise that they can expect more and get more enjoyment from what they buy,” said Harrison.

Contact Rochelle at 04 385 7555.

HEALTHY OILS FLAX Seed Oil has long been known as a nutritional supplement rich in Omega 3, an essential fatty acid vital for health. “Totally Kiwi’s range of infused oils have been born out of our passion to create healthy edible oils that taste great and are a joy to use in the kitchen,” said managing director Debbie Prebble. “It is often found in capsule form in health stores, but with its fresh nutty flavour and delicate taste, it is a great addition to the pantry and perfect to use in favourite dishes.” Totally Kiwi’s ranges of oils are unique in that all of its products carry a traceability reference. “This unique reference allows consumers to trace their product back to its origin, by visiting the ‘Trace your Product’ section on the website,” said Prebble.

Contact Debbie at 027 500 1815.

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Gourmet brings a range of Aioli and Oil infused Dips to assist with the foundations of good food, at home.

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Good food is the foundation to a good life and good foundations are the secret to good food.

BRELITA FOODS Ph: 09 629 0525 www.seasonsgourmet.co.nz September 2015

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health&wellbeing Sleeping Beauty

WOMEN around the world are leading busier lifestyles than ever – and sleeping less. Their skin is the first tell-tale area to give away sleep deprivation. Tired skin requires a deep, intensive care regime that reverses the damaging and visible effects of fatigue.

For this reason, Garnier has developed the Miracle Sleeping Cream, its first de-tiring anti-ageing cream, combating fatigue with powerful active ingredients and an innovative self-smoothing texture. It uses a brand new kind of polymer which allows it to have both the lightness of a cream and the benefits of a mask.

Infused with lavender essential oil, rare plant extracts and adenosine, Miracle Sleeping Cream absorbs fast, boosts cell renewal and help to repair skin’s moisture barrier. n

Extra-gentle cleansing wipes

GARNIER’S new micellar face wipe is made from their Micellar Cleansing Water and a soft towelette.

The cleansing wipe with Garnier Micellar Cleansing Water technology contains thin silk fibres in a thick, soft wipe for extra-gentle all-in-one cleansing, dedicated to sensitive skin. Like a magnet, the cleansing agents capture impurities, trapping within the micelles which are carried off by the Garnier Micellar Cleansing Wipe without the need for rubbing or rinsing. Impurities, oil, makeup and the toughest of mascaras are removed in one single step leaving skin feeling clean, refreshed and rehydrated. n

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New in Babycare

EARTHWISE has launched a new product as part of its rebranded baby care range. The new baby body lotion is designed to fit into the existing range of plant and mineralbased products. It is gentle on baby’s skin, the environment, and the consumer’s pocket. Available in-store from September, the baby body lotion has a coconut oil

base and is fragranced with goat’s milk.

All products in the range are SLS, SLES and paraben-free. “Everyone can make a difference when it comes to sustainability,” said director, Jamie Peters. “Small decisions add up. We want to educate all our customers, including our littlest ones, that every little bit helps when it comes to creating a better future for the planet.” n

Brewing up a storm FOLLOWING on from a superb launch, Red Seal is brewing up more sales success with the addition of seven new Fruit Tea flavours to their range of tasty teas. This includes three new Fruit Teas to further drive segment growth along with the introduction of four new fruitflavoured Green Teas to support the Green Tea segment. Results are guaranteed with continued above the line support including TV, magazine and in store demos. n

New Sunscreen Formula

This year Surf Life Saving Sunscreen will be switching to a new Dry Touch formula, to ensure an even better user experience. With a matte finish, this fast absorbing, fragrance free formula will leave skin feeling clean and fresh whilst continuing to offer the moisturising properties of Aloe Vera and Vitamin E. “The range will maintain the same sizes as last year but will also be introducing a new larger 2.5L pump bottle, as well as a Moisturising Lip Balm,” said senior brand manager Kate Feek. n

Proud to be voted by New Zealanders

WINNER TRUSTED BRAND 2015 for Hair Care!

TO GROW YOUR CATEGORY SALES!

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newproducts It’s a slice of heaven

MOTHER Earth has launched its new oat slice with a twist, turning a traditional Kiwi recipe into an exciting new Lemon Meringue flavour.

Based on the Kiwi favourite dessert the Lemon Meringue Pie, the new Baked Oaty Slice Lemon is made with real ingredients like butter and oats, mixed with lemon pieces and chunks of meringue and then baked, just like you would at home. It complements the existing Baked Oaty Slice range of 11 flavours that are all new and improved with more oats in each bar and newlook packaging.

Japan’s leading beer ASAHI Super ‘Dry’s distinctive, smooth, dry and light taste has made it Japan’s leading premium beer, the 2014 World Beer Cup Gold Winner and a favourite worldwide. The beer isn’t changing but the packaging is. The new, sophisticated, black packaging allows the beer to stand out amongst its green European competitors and earthier toned craft beer challengers, while bringing a bit of effortless cool to the beer chiller. The new packaging will appear on 6-packs and 12-packs of Asahi Super Dry. The bottles will remain the distinctive brown with silver labels.

An Energy Hit

Organic Gelatinised Maca Root Powder

DEMON Energy has embraced the ink lifestyle, introducing its Limited Edition Demon Energy Tattoo. Don’t let its fresh citrus flavour fool you, it is still filled with Demon’s biggest, baddest energy hit.

Contact: 09 265 2190

MATAKANA SuperFoods Ltd has released gelatinised (pulverised during milling) maca root powder. The gelatinising process naturally breaks the starch bonds, making for easier digestion and superior absorption of maca’s incredible range of nutrients. Valued in South America for thousands of years for its highly concentrated nutrition, maca is high in protein, essential fatty acids, vitamins, minerals, trace elements and plant sterols. Matakana SuperFood’s Organic Gelatinised Maca Root Powder is the most premium grade of maca, contains no preservatives or additives, ready to eat without the need for cooking and is easier on the tummy. Coded for Foodstuffs.

Real New Zealand Juice World-leading sports nutrition SiS offers the complete Pre, During and Post exercise sports nutrition solution.

There is a growing awareness of the importance of sports supplements and how key energy intake is to performance. Elite athletes and teams trust SiS for their sport nutrition needs. Made in the UK by a top team of sports nutritionists, the range is made for sports people of all levels, using natural products. Globally the Go Isotonic Gels are the top seller, closely followed by the Rego Rapid Recovery range. SiS is the official Nutrition supplier to NZ Football, Cycling NZ, Triathlon NZ ,Sky City Breakers and NZ Rowing.

Contact: 021 890 272

NZ NATURAL Juice Company Ltd was formed in 2011 to introduce a drink to the New Zealand people that was natural, free of preservatives and added sugars, and a drink with a long life span that is bursting with flavour. Wild Bunch Juice was the result.

Greater than 95.5% fruit, Wild Bunch’s refreshingly delicious selection are ‘the real juice’. With a range of unique tastes, Wild Bunch juices are also high in natural fruit pulp and do not use reconstituted juice, added sugars or preservative. Now available from Alliance Marketing. See your rep for orders or contact 09 2639277.

Guilt-free carbs SLENDIER Calorie Clever is a new range of precooked pasta, noodles and rice style made from an ancient Asian root vegetable, which only contains 10 calories per 100g. This means you can now indulge in your favourite pasta or exotic Asian dishes. The range is gluten free, contains no fat or sugar and is low in carbohydrates. They are a good source of fibre, ideal for people looking to lose weight, those with food intolerance, Coeliac disease, diabetes or people simply keep to maintain a balanced healthy lifestyle.

Contact: 021 890 272

Loaded Zero Desert Storm LOADED Zero Desert Storm is the newest edition to the Loaded Sports Drink range offering a Zero Sugar option, and has 50% more electrolytes (per 100ml) than New Zealand’s bestselling Isotonic sports drink.

Contact: 09 265 2190

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For all enquiries please contact your Crossmark representative or call the Rafferty’s Garden team at 0800 287 766

Like us here

DESERT STORM ZERO is the newest edition to the Loaded Sports Drink range offering a Zero Sugar option and has 50% more electrolytes (per 100ml) than New Zealand’s bestselling Isotonic sports drink.

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Contact your local KML Representative

READY TO COOK

IUM EM F NZ R P TO W C NE ODU PR

Introducing Alexandra’s new ready to cook Quinoa Meals.

Just add water and simmer for 20 minutes for a deliciously healthy gourmet meal.

For stovetop or microwave. Serves four.

enquiries@alexandras.co.nz |

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GLUTEN FREE

P +64 9 570 4739 F +64 9 570 4740

www.alexandras.co.nz

To order, contact BRIAN EVERTON on 021 244 1338 or brian@cabernet.co.nz September 2015

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newproducts

Commemorative Armistice Day Tins

Mentos Share Bags THE Mentos roll is now available in a new pack format and these share bags are set to drive sales.

The Tear and Share resealable bags are currently available in two flavours: Very Berry and Grape Mix. For all enquiries contact your DKSH NZ Ltd representative.

Luxury Cheeses at Affordable Prices

ONCE again, the NZRSA and local biscuit makers AFM Group have joined forces to produce a range of limited edition RSA WWI commemorative Armistice Day biscuit tins. Following on from the fundraising success of the similar ANZAC Day promotion, AFM Group have produced special Armistice Day tins as we approach the 11th day of the 11th month. For each tin sold, AFM Group will donate $1 to the New Zealand Returned Services Association, which provides crucial support and comfort to countless New Zealand service men and women and their families. The commemorative tins feature troops evacuating Gallipoli in a makeshift raft almost a century ago and will be a popular addition to NZ retailer’s shelves, not to mention a poignant feature for Kiwi coffee tables and a great fundraising drive for the RSA.

A RANGE of affordable luxury cheeses is now available as an everyday product for the Kiwi consumer under the YOLO brand.

YOLO’s range of international cheeses include: Emmental, Havarti, Swiss and Gouda in a 160g sliced cheese format with eight slices per pack. Also available is Danish Creamy Blue 100g size.

Contact: 09 276 0826

CANTERBURY Biltong has launched its new venison biltong to add to its existing range of air-dried beef snacks.

This is the first venison biltong to make it onto supermarket shelves. It has all the delicious flavour of the well-established beef biltong but with the gamey flavour of venison from the New Zealand high country.

THE new Lindor Marc De Champagne is a limited edition available in a 125g pack, made with the finest Lindt milk chocolate with its trademark smooth and sumptuous Marc De Champane filling. To order contact your local DKSH representative.

Premium Gluten Free Baking Mixes

YESYOUCAN is launching its premium range of baking mixes.

YesYouCan is the leader in great tasting gluten free products, which will ensure your customers will keep coming back. The Classic range includes breads, pancakes, cakes, cupcakes and flours – all very easy to prepare. In addition, YesYouCan has its new Artisan Recipes, which boasts 25% less sugar, super-grains such as quinoa, sorghum and buckwheat, real fruit, low in sodium and a Health Star Rating of 3.5 stars.

For more information call Brooke Fine Foods on 09 918 8468.

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BUY Indonesian’s No.1 Roasted Peanut through Oriental Merchant.

Called Garuda Roasted Nuts, they are pre-roasted and mildly salted, packaged in a 400g re-sealable foil bag, which locks in the crispy texture and fresh flavour.

Lindor Marc de Champagne

Venison Biltong

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Quinoa Products Added To Unique Meal Range WITH its well established ‘Moroccan Couscous’ readyto-cook meals, Alexandra’s has now launched two new Quinoa products. Both meals are gluten free with ‘White Bean and Cranberry Quinoa’ and ‘Red Bean and Corn Quinoa’. Alexandra’s has four Moroccan and now two Quinoa flavours in this unique range of convenient gourmet meals.

Contact: 09 570 4739

Baby food for little foodies RAFFERTY’S Garden four new premium baby food pouches join the range of five existing pouches.

The four new pouches are Pear and

Superberries, Pumpkin, Apple and Sweetcorn, Pear and Apricot, and Spinach, Apple, Broccoli and Pea. All Rafferty’s Garden pouches are nutritionally balanced, created by chefs and nutritionists and only contain fruit, vegetable and nothing else.

For all enquiries please contact your Crossmark representative or call the Rafferty’s Garden team at 0800 287 766.

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TWO TOP PEOPLE RECOGNISED AT GROCERY CHARITY BALL 2015

A SUPPLY chain expert and a veteran of the supermarket shop floor have been named as the latest grocery industry Lifetime Achiever Award recipients. The announcement of the awards for Geoff Harper of Nestlé and Lorna King of New World was made at the 2015 Grocery Charity Ball at the Langham Hotel, Auckland on the 29th of August.

NZ Food & Grocery chairman Pierre van Heerden presented the awards, with Nestlé CEO Veronique Cremades accepting Geoff Harper’s.

FGC chief executive Katherine Rich said Mrs King and Mr Harper are two very worthy recipients of the awards, which have come to recognise the contribution by special people to the industry.

“Lorna and Geoff represent the best of people who make up our industry, with contributions that are very different but equally as vital.”

The premier event on the grocery industry social calendar was started in 2004 by the Grocery Charity Ball Trust to direct the profits to charitable trusts. In many years in the past decade, recipients have benefited to the tune of more than a quarter of a million dollars. The beneficiary of the 2015 Grocery Charity Ball was Autism New Zealand, the pre-eminent provider of services and support for people on the Autism Spectrum and those who support them.

“The Grocery Charity Ball Trustees would certainly like to thank all those who attended and sponsored the 2015 event. Another great night was had by all and Autism NZ will benefit to the tune of $200K,” said Scott Mackay, chairman of the Grocery Charity Ball.

The annual event is held with the support of Foodstuffs, Progressive, and FGC. n

lastword

Peter Mitchell

WHILE social media has caused considerable problems in some areas, our industry is getting increasingly worried about product critiques that are seeing the light of day on un-moderated sites. There have been a number of product reviews recently that have caused concern to both suppliers and retailers and one suspects that competitors are hiding behind pseudonyms just to cause mischief.

HOW long a minute is depends on what side of the bathroom door you’re on.

HAVE you noticed the increase in parallel imported products recently. By-passing the legitimate or authorized supplier is not illegal of course as long as the product complies with the applicable New Zealand law. But there are some health and safety issues where the food industry is involved, especially where the labels have been changed to mask the origins of the product and this is a real danger if there is a recall needed. The cards are certainly stacked against the legitimate supplier in any instances where the products don’t meet local regulations. The industry needs to continue to complain.

WITH both Foodies and Progs lowering their prices everyday, I’m quite surprised nothing is free yet.

THE decision by the Commerce Commission to file charges against an Auckland mobile street trader is about

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FGC chairman Pierre van Heerden with Lifetime Achiever Lorna King of Green Bay New World, Auckland.

time. I’m not sure about other centres, but there is a raft of trucks cruising the streets in the lower economic areas of Auckland offering goods, including food, at sometimes double the supermarket prices to people with no money, no transport to get to shops and no concept of the true cost of goods. Drip feed payments appeal to these people but they can end up owing hundreds of dollars for a small basket of groceries. Perhaps our retail industry could offer proper prices by online ordering using a legitimate credit contract and payment terms.

GOT this old friend of mine who has been losing it as he got older. He’s now dyslexic and an agnostic insomniac.

He stays awake all night wondering if there really is a dog.

THOSE Irish stories continue. Paddy rings an ambulance and says his mate Mick got hit by a car. “He’s bleeding from the ears and mouth and I tink both his legs is broken..”

Operator asked what his location was. “Outside number 28 Eucalyptus Street,” says Paddy. Operator: “How do you spell that sir ?” Dead silence for a couple of minutes.

Operator: “Sir, please answer me. Can you still hear me ?”

Paddy: “Yes, sorry about dat. I just dragged him around to number 3 Oak Street…”

WHILE Foodstuffs has always paid attention to the smaller convenience store market with its Four Squares, On The Spot and other outlets over the years, our other big player has never really pursued this part of the business, perhaps because it is already well catered for. In fact the number of traditional dairies has been decreasing over the years or in many cases been taken over by ethnic family groups who live and work on the site. An opportunity that still does exist is for one of the big players to take over some of

those traditional sites and turn them into a small upmarket chain of deli’s – a category that is sadly missing in our communities. There are hundreds of home bakeries and now small cafes but the idea of a well serviced small deli really appeals especially as the growing influence of the oil channels in the convenience area isn’t catering for that particular category.

IT’S interesting that in Australia, there are ongoing surveys about the grocery industry and its lack of real competition with the two majors holding around 75% of the market. But in New Zealand where almost 100% of the market is shared by only two competitors, no-one seems to care and there are no consumer surveys about the situation. The only ones who seem to care are the suppliers who in truth would love a couple of other players – but it’s all too late for that. For the consumer, they love the idea of no more regulation and two players fighting it out on pricing, so why should they care?

TALKING with a pharmaceutical supplier the other day about how grocery was going with its expansion into the chemist category and found it hard to believe that New Zealand imports a full 40ft container of paracetamol every WEEK. AND of course the big news of the month is that Tegel may well be on the block for a staggering $900m or so – about $300m more than it was sold for just four years ago and nearly three times what PEP paid for it in 2005. It seems likely that it will finish up on the stock exchange giving the retail industry a chance to buy in and change the face of the poultry industry that is mainly in the hands of private equity investors (including Inghams).

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