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September 2019 • Vol. 12 No. 9
Review Celebrates: TURNING 75 (see page 2)
www.remedydrinks.co.nz
Celebrating 75 years
The passion and expertise of the Review Publishing team have helped our customers succeed since the company was incorporated back in 1944 (the company grew out of the Grocergram magazine published by the Master Grocers Assoc, that became Nargon who sold the business to Peter Mitchell in 1973), taking a creative idea that became the voice of the sectors that we publish business to business magazines in. As we celebrate our 75th anniversary, we’re celebrating the core values that have always been most meaningful to our team and to our readers. Client support, editorial integrity, and product innovation. Understanding the industries we serve, from the vast global marketplace to a small customer’s unique needs, it is our constancy through the decades that have defined us. In a media landscape that is ever-changing, our core business has never changed - we are all about supporting suppliers, clients, wholesalers, distributors and retailers as they do business in this changing national and global landscape.
FROM ONE LEADER TO ANOTHER
OUTSTANDING FEAT
Happy 75th to Supermarket News – from one leader to another. ‘Foodies’ has always been on the journey with Supermarket News and all its previous incarnations. We’re delighted that in a tough, competitive industry this fantastic publication continues to share new product and industry news and keep us all on our toes. A couple of our brands have featured in your pages since your inception all those years ago; Four Square and Pams, and you’ve helped us celebrate the birth of all our others. Here’s to another successful 75 years for the Supermarket News team, from another 100% New Zealand owned and operated company. - Best wishes to you all from Foodstuffs, PAK’nSAVE, New World, Four Square, Pams, Value, Liquorland, Raeward Fresh, Gilmours, Trents, Henry’s BWS, On the Spot, Fresh Collective and, our newest member, Pams Pantry.
Congratulations to Peter, Tania, and the whole team at SupermarketNews on reaching this auspicious milestone of 75 years in print. It’s truly an outstanding feat, particularly given the momentous changes to media that the world has seen over this time. From everyone at Countdown we wish the team at Supermarket News a very happy anniversary and we look forward to working together for another 75 years to come. Kiri Hannifin GM Corporate Affairs, Safety and Sustainability
FABULOUS MILESTONE
A GOOD CELEBRATION
CONGRATULATIONS REVIEW
We wanted to take this opportunity to send you our best wishes for your 75th birthday. It’s a significant milestone and one well worth a fabulous celebration! It’s been great working with you all and we look forward to many more fruitful years ahead. All the best, from the team
At Bayer we are enjoying Berocca’s 50th birthday and love a good celebration. Wishing Review Publishing a great 75th birthday from all at Bayer.
Congratulations to Review Publishing on achieving their 75th! William Aitken & Co have had a long warm relationship with Review Publishing and we are absolutely delighted that they have achieved this epic milestone. From the team at William Aitken & Co.
Marina Ohtsuka Senior Account Manager, One Plus One Communications
SIGNIFICANT PUBLISHER Happy 75th birthday Review Publishing! A significant birthday for a significant publisher. DB Breweries
HAPPY BIRTHDAY REVIEW A big Happy Birthday to Review Publishing from the team at Brother Design!
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ANOTHER GENERATION VALUED PARTNERSHIP Harraway & Sons Limited in Dunedin congratulates Review Publishing on its 75 year old milestone. Like Review Publishing, the Harraways Kiwi Oats story has unfolded over a long time too and similarly we appreciate the need to evolve and grow as a business in an ever evolving New Zealand FMCG environment. We have absolutely valued the partnership with Review Publishing strongly. Cheers!
WOW 75 Years. To be honest I have known Peter for about 30 years and I have always thought he was 75 from the first day I met him. (LOL) It’s a credit to Peter and Tania that they now have another generation of Mitchell's following in the family footsteps. When I think of the Mitchell family the words "work hard play hard" come to mind. From Paul and Karen Kenny
A MUST-READ
EPIC MILESTONE
It takes special people, passion, and skill for a business to be still going strong after 75 years. Review Publishing has been publishing the grocery magazine of record as a constant window on the grocery sector through decades of huge change. Being able to move with the trends and constant change has been their key. Consider what it has seen and reported on from the days of their first magazine “Grocergram” to today’s “Supermarket News”. They have reported on local grocers fulfilling orders from behind wooden counters, to self-help supermarkets displaying 15,000 choices, self-service checkouts, online shopping and home delivery; majorchanges in policy and government regulation; import tariffs and licensing; rationing during World War II; the rise and fall of iconic New Zealand brands; the rise and retirement of great grocery leaders. What change! After 75 years’ service, Supermarket News prevails and remains a must-read! Congratulations to Peter (a celebrated grocery industry Lifetime Achiever) Sarah, Tania and other members of the Mitchell family for all you have done for our industry, and long may it continue.
The NZChefs Association has enjoyed a long and fruitful affiliation with Review Publishing and we wish them a very ‘Happy Birthday’ on turning 75. Congratulations on this epic milestone. Janine Quaid Director, NZ Chefs
Katherine Rich Chief Executive, NZ Food & Grocery Council
CHAMPIONING OUR INDUSTRY Happy Birthday to Review Publishing and congratulations to the Mitchell family and all your team. It is a significant achievement for any business to reach such a milestone. Thank you for all you have done championing our industry and keeping everyone up to date up with all the news, changes, and trends over the past 75 years. Here’s to the next 75! Cheers from the team at Lion.
A GREAT IDEA! Hansells (NZ) Ltd was co-founded in 1934 by Leslie B. Maunsell and began business in Masterton, where it still exists today. Maunsell Snr was good friends with Reg Barker who was then Sec/Mgr of The Retail Grocers of NZ, the then champions of independent grocers. It is claimed by LB (probably over a gin) that he suggested to Reg a trade magazine would be a great idea and for ‘donkeys years’ from the first edition way back in 1923 of Grocergram, through the incorporation of Review Publishing in 1944, Hansell’s had the first rights to the front cover, which they continued during the tenure of son John Maunsell and well into the mid 1990’s. Hansells Essences, Jungle Juice, Vitafresh, Quench, Thriftee, Weight Watchers and many other brands were all launched on the front cover of the magazine. So it’s quite an achievement that Hansells and the independent grocers (Foodstuffs) and Review Publishing are still in NZ ownership and long may they thrive. Congratulations and ‘Lang May Yer Lum Reek’. John Mahoney (Ex Hansells NZ Ltd)
PROUDLY MADE IN NZ King soup has been cooking in Kiwi kitchens for more than 60 years and it is still proudly made in New Zealand and Kiwi owned! King soup carries the Buy NZ Made mark and the ingredients are proudly grown in NZ. Happy birthday to Review Publishing, wishing you another successful 75 years.
A little bit of publishing history as a very youthful Peter Mitchell introduces Labour Party leader (and future Prime Minister) Norman Kirk to Canadian press baron Lord Thomson. Thomson (who owned The Times of London) was in New Zealand to buy the Wellington Dominion newspaper and was looking for Opposition support after the Government legislated against foreign media ownership. Thomson finished up buying an Auckland magazine publishing house instead and made Mitchell managing editor. Mitchell went on to work for Lord Thomson both here and in London before branching out and launching his own publishing company, then buying Review Publishing in 1973 and merging the two together.
LAST LAST WORD It’s been a couple of years since my regular Last Word column appeared – and that was after more than 500 editions had seen the light of day. For many, it was a favourite piece of grocery trade reading with a mix of sarcasm, irreverence, humour and honest opinions on trade activity. There were a number who dreaded having their names appear and scanned the magazine anxiously each month. And there were those who got a bit uptight like the English grocery entrepreneur Albert Gubay who famously launched Three Guys here. The threat from this gentleman made me shiver. But there were good times and many laughs including some comments that were close to the edge, opinions that needed airing and some healthy debates. But with over 50 years of monthly commenting on the industry the time came to tuck the keyboard away. It has been a lot of fun over fifty years - lots of good people, many friends made and a lovely family of my own to carry on the work I started with such enthusiasm. Thanks to everyone who made my publishing career so memorable.
Wilson Consumer Products Limited
FEEL FREE TO LEAVE YOUR OWN MESSAGE ON OUR FACEBOOK PAGE
Peter Mitchell
September 2019
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iconicbrands
Part 1 of a 2 part series celebrating iconic brands
1851: Mission Estate Winery MISSION ESTATE is one of a handful of Kiwi companies still in operation that can trace its roots right back to the first half of the nineteenth century, just a few decades after Europeans first began to settle in New Zealand. In 1838, a group of French missionaries sailed to New Zealand with little more than their faith and a few vines. Mission Estate was established by these missionaries in Hawke’s Bay in 1851, where vines were planted to produce both sacramental and table wine, and
1936: Talley’s
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FOUNDED IN 1936 by Ivan Peter Talijancich, what began as a small seafood business has expanded over more than 80 years to become a multi-division, international company. Talley’s specialise in seafood, frozen vegetables, potato products, ice cream, meat (AFFCO), and dairy (Open Country Dairy). Since they started catching wild fish in New Zealand’s pristine marine wilderness 80 years ago, Talley’s has grown into a multidivision, international company, but remain family owned and operated. Today the company is still guided by
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New Zealand’s first winery was born. Mission Estate’s French roots remain tangible in their operations today. Chief winemaker Paul Mooney, who has worked with the estate for 40 years, trained with a Brother who himself was trained in France, and the winery still uses traditional French techniques. “We were the first New Zealand winery to start whole bunch pressing and barrel-fermenting chardonnay in the 1980s,” explained Mooney. “These techniques are now used widely throughout the industry in New Zealand today.” Mission Estate was
the entrepreneurial spirit and integrity for quality of the man who started it all; Ivan Talley. Innovation is important to Talley’s and remains a focus in business today. The team is constantly looking at market trends, but their core business is the hub of their operations. The balance is to continue to remain current and innovative, but intertwine this with their history and core values. Heavily involved in their local community, the Motueka and Tasman community play an important role in Talley’s business. The company is involved in many ways and
also the first winery in New Zealand to make sparkling wine using the Methode Traditionelle technique. Until the 1990s, the estate’s unique religious history retained a strong influence over the business. Following the introduction of laymen to the winery’s workforce, that influence has lessened, but Mission Estate’s seminarial past can still be seen in products like the company’s Altar Wine. Mission Estate’s Altar Wine has been produced since 1851, making it possibly the oldest New Zealand product still in production today. n
are one of the largest employers across the region. Recently, they launched an ice cream brand, Motueka Creamery, which tells a small snippet of their history and each flavour showcases an area across the region. New Zealand is world famous for its clean, green image and the consistent high quality produce. Talley’s have always been at the forefront of that reputation, priding themselves on delivering healthy, sustainable, premium quality New Zealand primary produce and food products, harvested by a skilled and hardworking team. n
1937: Pams
PAMS WAS FORMED IN 1937 by Four Square, initially supplying just two Kiwi staples – baking powder and custard. From these humble beginnings, the brand now offers nearly 3,000 different products across its range, providing customers with high quality products at affordable prices. Today, the company is owned by Foodstuffs, and 65 percent of Pams products are made in New Zealand. “Pams grew out of a need to help New Zealand’s cooks do their best in the kitchen for less, and that’s still our number one priority” said Lisa Oldershaw, general manager of Foodstuffs Own Brand Ltd. “We’ve always focused on developing quality products which make a real difference, all while ensuring we are super value for money.” Despite
its long history, Pams is very much a forward-facing company. “It’s great to remember our roots but we do everything in our power to stay current and get ahead of changing customer expectations,” said Oldershaw. “Whether we’re repackaging to be more sustainable or ethically sourcing the best herbs, spices and other ingredients, we’re constantly pushing ourselves to deliver superlative product experiences.” Recently-launched new categories – Pams Finest, Pams Superfoods, and Pams Organic – are a testament to our commitment to innovation and cater to changing consumer demands. A Kiwi company through and through, Pams hopes to continue to provide Kiwi consumers with their essentials for decades to come. “We are very proud of the way Pams has grown and developed alongside New Zealanders,” said Oldershaw. “Everything we do with Pams is designed to meet the needs of our local communities. We’re one of New Zealand’s most recognised and trusted brands and we have every intention of keeping the faith with our customers.” n
1944: William Aitken & Co LLIAM WI
Aitken &Co.
The founder of the company, William (Bill) Aitken got his first taste of travel and overseas food as a teenager, fresh from Westport, when he volunteered to fight in the trenches in France in World War 1. After the war, he gained experience working for the merchant importing company Gollin & Co, before branching out on his own. Business went on hold for World War 2, when Bill worked on the board which provisioned the American troops stationed in New Zealand (USJPB), and then in 1944 he anticipated the end of the war and set up William Aitken & Co Ltd. Once the war was over, William Aitken & Co then began to import and market food products from around the world and in doing so began the popularisation of a new way of cooking for Kiwis who had been brought up on British fare, using Olive oil from the now market leading brand …LUPI. Over the years William Aitken & Co has evolved to where it now imports products from the USA, South
America, China and over 8 different countries in Europe. Recently they have also included home manufactured New Zealand products. Graham Aitken was the third generation of Aitkens to be the Managing Director, and his 35 years at the top took the company to new heights with both range and quality. Graham has now retired and lives in Taupo, however he is still very active as Chairman of the board. His son Sam Aitken is also a director and previously worked for eight years at William Aitken & Co. The present managing director is Don Graham, who has just completed 10 years with William Aitken & Co. Don’s philosophy is simple, “have good positive people all working in one direction, but at the same time keeping the same strong heritage values that Bill Aitken founded his company with, 75 years ago in 1944”. The business prides itself in the way they manage brands, having strong working relationships with Supermarket buyers and long term business relationships with of all their Suppliers from around the world, to supply quality products at an affordable price. For 75 years, William Aitken & Co has stamped their mark as being one of New Zealand’s top food importers and they look to the future with enthusiasm and determination to tackle the next 75 years. n
LLIAM I W
Aitken &C o .
For more information contact Don Graham on 09 370 0000 or visit www.williamaitken.co.nz September 2019
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news
NEW MANUFACTURING FACILITY
ROCKIT RECOGNISED
ECOSTORE GOES CARBON NEUTRAL
Following two successful years in business, local beverage start-up Vista has opened its own manufacturing facility, funded by a major investment deal closed earlier this year. Vista’s naturally flavoured sparkling water will now be manufactured at the new production facility in East Tamaki, Auckland, with the first full production run scheduled after a series of trial runs last month. The facility opening will create four new jobs, with a newly hired full-time production manager and Vista is in the process of recruiting three warehouse packers. “We hope to provide an affordable, reliable contract manufacturing service for Kiwi beverage start-ups and we’ve had plenty of interest already, with one RTD brand contracted to start manufacturing its product in our facility later this month,” said co-founder Scott Day. n
Innovative New Zealand apple company Rockit Global Limited, recognised across the world for its miniature Rockit apple variety was awarded the Marketing Campaign of the Year for 2019 at the Asia Fruit Awards. The company’s general manager global marketing, Sandi Boyden, said it’s a huge thrill to have been acknowledged for the impact Rockit has had within Asia’s fresh fruit and vegetable sector, principally in China, which now accounts for around 50 percent of Rockit’s global sales. The campaign included a wide range of promotional activities, including marketing activity focused around Children’s Day on 1 June. Two “store takeovers” saw Rockit create an apple theme in Pagoda fruit stores and the company also created an opportunity to retail online through the New Zealand Food Basket alliance. n
Ecostore is once again leading the way with the announcement the Australasian business will be carbon-neutral by the end of 2019. The goal is a keystone of ecostore’s 2018 Sustainability Report which will see both the New Zealand and Australia sites become carboNZero certified. The only business in Australasia that makes and packages its products in a manufacturing plant that has been carboNZero certified since 2010, ecostore has already offset 769 tonnes of carbon through the plant’s participation in the certification programme. n
SOFT PLASTIC COLLECTIONS RETURN Following the successful re-start of collections across the Auckland region, shoppers in and around Hamilton will be able to drop off their soft plastic packaging from September at nine selected Countdown and The Warehouse stores. Malcolm Everts, Soft Plastic Recycling Scheme chair said they are very pleased to be extending the service, knowing there are local processors and scheme partners working to reduce plastic waste. “Since May when we re-started Auckland collections we have helped Future Post turn around 3.5 million plastic bags and wrappers into plastic fence posts,” said Everts. “We’re now ready to extend the service. October will see the recommencement of collections at selected Countdown and The Warehouse stores in the Wellington and Hutt Valley region.” n
ROGER HALLIWELL, founder of RJ Licorice, died last month aged 77. Well known throughout the fmcg industry with a reputation of turning around failing businesses, Halliwell was best known for the RJ’s Licorice brand. Back in 1983, he purchased Grannies Licorice, saving it before it headed into receivership and after one bite of licorice launched the RJ’s brand. RJ’s was sold back in 2015 when Halliwell decided to retire aged 73. A loss to the industry. Our sympathies to the Halliwell Family and the team at RJ’s Licorice
SupermarketNews is published under license. Please direct all enquiries and correspondence to SupermarketNews. The opinions and material published in this edition of SupermarketNews are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher. Copyright 2019
CHAIRMAN PUBLISHER GENERAL MANAGER EDITORIAL DIRECTOR EDITOR EDITORIAL STAFF ADVERTISING SALES SENIOR DESIGNER GRAPHIC DESIGNER
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Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, caitlan@reviewmags.com Ed Scott, ed@reviewmags.com Felicity-Anne Flack, felicity@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Ciaran Carroll, kez@reviewmags.com
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FROM GREAT IDEAS TO SIGNIFICANT OPERATIONS
Working for the food and grocery sector it’s a privilege to visit companies behind many of the products on our supermarket shelves, to meet the teams and see first-hand their heritage and innovation. Katherine Rich Chief Executive NZ Food & Grocery Council
food& grocery COUNCIL NEW ZEALAND
Start-up stories are fascinating. From the concrete mixer that produced the first jars of Pic’s Peanut Butter, to the old washing machine and vacuum cleaner that produced the elderberry wine that was the forerunner to the great products from Barker’s of Geraldine. But it’s also about seeing and hearing about the innovations that bring Kiwi consumers new, exciting products, the new technology that transforms production lines, the sustainability ideas that are being developed, and how each company is performing in the marketplace. On a recent visit, to Fonterra Brands in Takanini, I got to hear about how foodservice products for export markets, such as Anchor Chef ’s Cream, are developed and launched. That product has been well received by professional chefs and has even been chosen by the world’s biggest distributor to restaurants, US company Sysco, as one of its top 10 innovative products for 2019. I understand that’s the first time a New Zealand product has made that list.
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Chef ’s Cream has been specially formulated to perform well in professional kitchens and already has a reputation for saving chefs valuable preparation time. It’s another example of Kiwi food companies using value-added innovation for big success on the world stage. I caught up also with the team from The Griffin’s Food Company recently. Seeing their snacks and potato chip factory at Wiri in action is impressive. It’s where they turn some of the best potatoes (from Pukekohe, of course!) into Eta Ripples and Kettles. I heard about the importance of maintaining long-term relationships with growers to ensure supply of quality potatoes and how critical it is to their local success. For me it was a good reminder of how vital it is to protect our most fertile land from development, and highlights the work of Horticulture NZ and Ministers David Parker and Damien O’Connor to protect important food growing soils from urban development. Last month I visited two other Food & Grocery Council member companies, this time in the Hutt Valley, which had both started from great ideas and developed into significant operations. Tom and Luke’s was born out of a desire by Tom Dorman (a personal trainer) and Luke Cooper (a chef ) to make a highly nutritious snack bar that tasted
great with the right mix of fats proteins, and slowburning carbs, but without artificial additives, flavours or preservatives. They went from making their Snackaballs for friends to a business that employs 50 people – making it probably the biggest employer in Wainuiomata. They now work hard to keep up with the demand from Australia. Farrah Breads makes wraps, tortillas, and spice mixes in a former Foodstuffs warehouse in Upper Hutt. The state-of-the-art ‘Bread Quarters’ factory I visited is a long way from the old fish and chip shop that Farrah and Jovan Canak started in after a friend who owned a kebab shop said he couldn’t found a tortilla wrap that wouldn’t crack or split when rolled. After a lot of experimenting, they opted for the traditional methods used by the Aztecs – rolling and hand-stretching dough balls before baking them on both sides on a hot plate over an open flame. A trip to Mexico, the home of tortillas, armed them with other ideas, and they haven’t looked back, selling all around the country. I’ve never returned to the office from my member visits without being impressed and inspired by the innovation, commitment, and skill of the people behind our world-class products. Getting out and about to visit members of the Food & Grocery Council is never a chore, so if you’d like to invite me to visit I look forward to the invitation! n
MARKET ORIGIN ADVANTAGE With consumers today wanting to know more about where and how products are made the provenance trend is rapidly increasing in popularity. Buy New Zealand Made is the Kiwi trademark relied upon by over 1,200 New Zealand manufacturers to differentiate their products and services in New Zealand and with key trading partners such as United States, China, India, UK and Australia.
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Certificate of Licence grants a business the right to label its products and services with the iconic Kiwi trademark. But it goes beyond just a logo and the trust and authenticity Kiwis place in it, it speaks to who we are as New Zealanders and how we conduct business. Established in 1988, the iconic trademark is used as a significant marketing tool for businesses. When products carry the registered Kiwi trademark, consumers can be confident that the country of origin is New Zealand. Seventy-two percent of New Zealanders try to buy NZ-made products according to a recent Newshub survey, and the logo gives new businesses a competitive edge by tapping in to consumer loyalty for NZ Made that helps promote their growth. From a global perspective, consumers on average evaluate products with a New Zealand country of origin favourably alongside intrinsic purchasing drivers. Ryan Jennings has joined the New Zealand Made team as its executive director and looks forward to helping more businesses grow and utilise the NZ Grown trademark, particularly in the food and beverage sector. “We have great opportunities for growth in New Zealand in the food and beverage sector. There is the ability to come up with a product and take it to the farmer’s market to test the market and sell it without too many inhibitors. New Zealand Grown is a way of reinforcing your provenance story with customers.” Consumers are caring about what they are consuming more than ever before and not all of the incumbents are adapting to those needs either because it isn’t in their best interest or they are doing well already. “If a new brand or brand extension can come up with a product that satisfies those needs and has a good understanding of accessing various platforms,
particularly in digital, to communicate with an audience, their ability to grow at a faster rate than their cash burn has never been easier.” Jennings believes there is also an opportunity for brands and businesses in New Zealand to take advantage of free trade agreements, and while it may only be a small order to a chain of restaurants offshore, it may be the equivalent of what the brand can produce in New Zealand and help to build the capital needed for growth. New Zealand’s iconic Buy New Zealand Made trademark is now available as a website widget and brings an array of benefits to online retailers and Jennings believes that more businesses will see accelerated digital discovery via the raised prominence of NZ Made. “It’s difficult to secure a trademark logo on the internet so we’ve launched the New Zealand Made site widget that makes it easier for consumers to check whether a New Zealand Made logo is legitimate,” said Jennings. New Zealand Made Day is coming up on November 21 and is dedicated to Kiwis giving Kiwis great deals on products they are making. It is the one day a year that Kiwis are asked to buy at least one New Zealand Made item they perhaps haven’t tried before and Jennings would like to see more supermarkets get on board and help consumers to easily identify and locate products. “Some brands have even supplied point of sale marketing material for retailers to use alongside products. It’s a chance for retailers to run promotions and make it easy for Kiwis to choose NZ Made.” For more information on how you can get involved and support local, call 04 496 6284 or visit www.buynz.org.nz. n
New Zealand Made Day Thursday 21st November 2019
Join 68+ supermarkets, producers and retailers in promoting New Zealand Made products on the day.
Get involved at nzmadeday.nz September 2019
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the PRICE is Right
How do you increase the price of your product without spending a great deal more at the development end? The goal for retailers is to sell products for the cheapest prices possible. They aim to do this so they can get people into their stores, sell more products and have an edge over their competitors. On the other side of the equation, if you’re a product developer or manufacturer, of course your goal is to sell for the highest price you can, to maximise your profit margin. While customers themselves are price sensitive, if you focus purely on bringing prices down it ultimately becomes a race to the bottom and everyone loses out. Therefore, the conversation needs to shift away from driving prices down to offering value that customers are willing to pay for.
Dale Beaumont Author, Speaker, International Business Coach
What does your customer want?
When it comes to pricing, it’s not necessarily about waiting for the market to set a price. Instead, find out what your customers want and find a way to give it to them. This is where customer research plays
an essential role. To achieve the price point and the profits you want, you need to find out what your buyers have to say and determine the value you can offer them. For example, you may be distributing a protein-packed health bar to gyms, health food stores and supermarkets. Despite the supermarket recommending a $3 price-point, you need to sell for at least $4 to make a profit. If this is the case, it is your customer who can help. Create a focus group and firstly ask your customers how much they would be willing to pay for your health bar as it is right now. They may say $3 or they may be closer to $4 or $4.50, in the which case you’re already doing a good job of communicating the value. No matter what their response is, your next question should be, “What would make you pay $6 for this item?” Having gone through this exercise a few times, I’ve noticed customers will firstly come up with things like “It would need gold flakes!” or “I would never pay that much.” But once you have got the sarcastic answers out of the way, you can dig a little deeper and uncover more serious responses. With a health bar, it’s likely the helpful answers would be things like having organic ingredients or the bar being filling enough to act as a meal replacement. You might find some customers are looking for a certain amount of protein or they want the bar to easily break in two so they can have
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As a result of a customer survey, you’ll have a clearer idea of what your customers want. Delivering it may mean a case of tweaking ingredients. You may also find it actually comes down to the packaging, the positioning of the product or the point of sale materials. If you can change the label to explain how your product meets your customers’ needs, they’ll be happier to pay more. This same practice can be applied to a cafe or restaurant. Ask your regular customers what they would like to see on the menu. This can quickly help identify a popular item which could add an extra $5 to every average customer spend. By finding out what your customers want, giving it to them and making sure they know about it through your packaging and marketing, you can set the price at a point which delivers the results you deserve for your product. Dale Beaumont is an author, speaker and internationally-renowned business coach. He shows product-based business owners how to improve their profits and reclaim their free time. For more information on Dale, please visit www.dalebeaumont.com. n
stores. e v a S ’n k a P d n World a in leading New gh quality numbers, just hi /OobOrganic
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ANNABELLE COLE Logistics Graduate, Woolworths New Zealand
Growing up in Wellington, and studying Fashion Design at university, Annabelle Cole perhaps wouldn’t have expected to have ended up in Auckland working as Woolworth New Zealand, Countdown’s Logistic Graduate. “I had several jobs I wanted to have growing up, from wanting to be a heart surgeon to an architect,” reflected Cole. “Looking back on what drove me to wanting these roles, though, it’s definitely the impact that they have on people and our societies. From a young age, the people around me, and doing the best I can for them has been a strong motivator.” During her tenure at university, Cole undertook two honours dissertations. The first one looked at how New Zealand’s apparel industry adapted to globalisation, and the second considered the potential future of the New Zealand apparel industry. “Learning from the past and considering how we can adapt and grow for the future is something that I really enjoy doing and is vital to my role. Supply chain is a very fast-paced area and is undergoing a lot of change globally. It is very exciting to be able to bring my adaption knowledge from the fashion industry, and also my reflective mindset, to what I do every day.” When speaking about her transition to the Countdown Graduate programme, she cited her interest in the company due to its concerted efforts in helping Kiwis and its team of employees. Furthermore, she admired the focus that Countdown placed on women in leadership, supporting vulnerable community members, as well as its focus on early careers. “I wanted to work for an organisation that would see the strengths that I could bring to a role, and that would also be
prepared to invest in me and provide me with new opportunities.” In her role since February of this year, Cole has been lucky enough to work alongside big teams of people across Countdown’s distribution centres and support office, as well as consider the implication of her personal actions and the businesses actions has on all of these people. “I really enjoy getting to work with a diverse range of individuals, with lots of different perspectives. I am really driven by the impact that Countdown can have as an organisation and love being able to consider every day how my actions, and the decisions I make, impact our wider team.” Although Cole has found passion in and had no trouble committing to her new role, it has not been without its challenges. “Learning how to connect with team members, who have different approaches to my own, and learning how to bring people on board, to my ideas, has been one of the most challenging aspects of this year so far, but also one of the most rewarding.” “One of the best pieces of advice that I have been given is to be true to yourself. Being able to share my beliefs and perspective at work is an important part of my identity and wellbeing. Although at times, my team makes decisions that don’t align with my personal beliefs, knowing that the thoughts I have are valued and are considered is important to me.” Being involved in a team always brings a fresh perspective and the opportunity to collaborate. Ensuring that everyone feels comfortable and motived enough to share is the mark of a good leader. “To me, motivating people is about empowering them and providing them with the support they need to succeed,” shared Cole. “Giving individuals ownership of their work and valuing their opinions allows them to take pride in their work and motivates people to do their best.” Cole is passionate about environmental sustainability, social responsibility and art and design communication as a field of change, and likes to spend her time outside of work reading, visiting art galleries, admiring architecture and going to the theatre. Cole cited her mother as one of her most significant role models. “I have been very privileged to have grown up with such a strong female role model, especially one that considers the implications of our actions on our wider society.” Perhaps this is what has encouraged Cole to become such a caring individual. “I am passionate about providing young women and girls with the power to make positive changes in their communities and to develop themselves and their abilities. I volunteer as ranger leader, with GirlGuiding New Zealand, where I find it very rewarding to be able to work with young women who are learning about our world and societies, and who can make a stand for what they believe in and cause real, meaningful, sustained change if they wish to.” Cole said that as she progresses through her career, she would like to stay happy and proud. “I want to look back on my career through all aspects of my life and be proud of what I have achieved for the businesses I work for and the teams I work alongside.” n
Let’s show case the best of your brands. •
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Our professional highly motivated sales demonstrators are trained to communicate your brands values direct to consumers. Our goal is to get your message to consumers and your product into consumers trolleys. We guarantee comprehensive reporting ,with photos and sales results for all table and mobile demonstrations.
Looking back on what drove me to wanting these roles, though, it’s definitely the impact that they have on people and our societies. From a young age, the people around me, and doing the best I can for them has been a strong motivator.
For a competitive cost effective quote please contact Alliance Marketing National Demonstrations and Merchandising Manager Liz Brash 021 726 860 or email demo@alliancemarketing.co.nz
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ACTION ON CLIMATE Kiri Hannifin
General Manager, Corporate Affairs and Sustainablitiy Countdown
We recently released our 2019 Sustainability Report, in which we announced Countdown’s new carbon emissions reduction target, which is to be at 60 per cent below our 2015 emissions levels by 2030. It’s ambitious, but it needs to be so we can play our part in limiting global warming to 1.5°C above pre-industrial levels. There is global consensus that this is the target needed to help address the climate issues our planet is facing. It’s also the target outlined in the proposed Zero Carbon Amendment Bill, currently making its way through the Select Committee process. If passed, the Bill will have a big impact on how each of us operate our businesses into the future. And it should.
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The impacts of the climate crisis are undeniable and the more frequent incidence of extreme weather events have the potential to impact our business and supply chain hugely - from both an infrastructure, and a security of supply perspective. We’ve already seen instances where rapidly changing weather patterns are impacting crops both locally and globally. New Zealand is a small country, but ranks as the seventh highest carbon emitter per capita in the OECD. Action on climate has reached a critical level and it’s not just our business and those of our suppliers who are taking note Kiwi consumers are too. We’re seeing more and more customers demanding changes in the way we are packaging the products available on our shelves and we’re working hard to deliver better, more recyclable options wherever we can. We’re also encouraging suppliers to make similar changes and have seen some great examples of this starting to happen. But supporting our customers to make more environmental choices goes beyond what packaging we use. A growing number of Kiwis are also considering the environmental impact of the foods they are eating too, with
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many adopting planet-friendly diets. As a result of these climate-conscious decisions, the demand for meat-free, vegan and vegetarian meal options in our stores is growing. In the last year alone, our sales of vegan products has doubled and we expect this growth to continue. Another concern is food waste. Collectively New Zealanders currently throw out more than 157,000 tonnes of food each year in their homes. Not only is this hugely detrimental to the environment, creating greenhouse gases as food rots in landfills, but it’s also unacceptable given the number of children and families in our country going hungry each day. Our Food Rescue programme is a vitally important part of our own food waste reduction efforts and our Odd Bunch produce has also been a hit with customers, despite its oftenunconventional appearance! Kiwis are concerned about the climate crisis, but often feel powerless when it comes to addressing it. By giving them more environmentally friendly options in our stores and working to reduce our own environmental impacts, we can give our customers the confidence that they are doing right by the planet when they shop with us.
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CO2 2030 Many, if not all, of the solutions for issues like the climate emergency are shared. For consumers, the desire to make changes for the better is there - as retailers, we need to play our role in supporting them.” n
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behindthebusiness SAVE MONEY FAST
The best way to make money fast is to save money fast. Prevent the losses due to forgery, accident and theft: that is the key to fast and easily-achievable profit. The trouble is that, without careful and efficient management, the value of cash tends to diminish as it moves from point of sale to the bank. With wafer-thin margins and tough competition, retailers want to identify efficient measures to increase additional profit on their bottom lines. Loss prevention is not a once-only action, and neither can it be achieved by action in only one part of the Retail Cash Chain. It requires integrated solutions that deal with all the potential vulnerabilities from point of sale to the bank. Glory’s CASHINFINITY™ cash solutions, takes every opportunity to Authenticate, Automate, Secure and Accelerate cash handling processes, delivering maximum value to the retailer. During transfer to back office, Glory CASHINFINITY systems provides for sealed and secure interface modules that release from the
PRINT SOLUTIONS
Rapid Labels is a printing company operating in label sectors such as wine, honey, food, beverage, laser, pharmacy and thermal labels. Their Auckland based print factory houses a fleet of Flexographic, Digital and Offset printing presses which means that they offer a wide variety of print solutions – from short to long print runs and simple through to highly embellished labels. This year marks the 51st year of Rapid crafting labels and to mark this special occasion they have released a stunning new marketing piece: The 13 Spirits. The 13 Spirits is an innovative project, showcasing specialty paper stocks with multiple foiling and embossing techniques. The stocks are the stars – each with their own unique qualities about them. From stocks that look and feel like leather and felt, to one that is actually a wood veneer – they’re making it easy to ensure your labels stand out from the rest.
PoS units following authentication of an authorised cash handler. Losses are cut out because these sealed modules are never opened either at PoS, transit or in back office. In back office storage, Glory CASHINFINITY technology enables retailers to slot the secure modules
Rapid Labels also paves the way, once again, in innovation. The 13 Spirits collection includes a New Zealand first in reel-fed labels – a Lenticular label. Lenticular printing produces images, that when viewed from different angles creates an illusion of depth and/or the ability to change or move. With a nationwide Sales Team on hand, you have easy access to view the 13 Spirits collection and get your creative juices flowing. n
into the larger capacity back office units that have the same security levels as a high integrity bank safe (UL291 safe). Since cash is not taken from the modules, it cannot be lost as a result. Find out more about Glory’s CASHINFINITY back office solutions or contact sales@nz.glory-global.com. n
Enriching Flavour Profile
For over two years, WNS Group has been successfully selling a full-cream milk, both in New Zealand and in overseas markets. Its underlying ethos to elevate the ordinary means that the team are always researching and looking at ways to continuously improve its product range. Although already a market leading product, in terms of nutritional value, the brand wanted to improve its ingredients to enrich its flavour profile and to provide enhanced health and wellbeing benefits to consumers. The upgrade was driven by the very words in the brand name WDOM (pronounced [‘dom] Wholesome, Delicious, Original, Marvellous. The upgrade has resulted in increased fat content, now 5g/100ml (up from 4.4g/100ml), which in turn has improved the flavour profile and mouthfeel. At the heart of this innovation, the team have built on what consumers love about traditional dairy products – milky flavour, creaminess and freshness. The upgrade has also seen an increase in protein content, now 4g/100ml (up from 3.7g/100ml). This makes the product more
wholesome and ties in with consumer demand and awareness that surrounds the health benefits of dairy. With consumers becoming more aware of ‘good fats’ and the associated health benefits of dairy, WDOM’s creamy whole milk product has fat and protein content higher than other products in the category, by five to ten percent. Traditional manufacturers use a ‘standardisation’ approach to producing milk products which means removing milk constitutes (usually fat) to a nominated level. With WNS Group adopting a continues improvement philosophy it has enhanced further the key nutritional components like fat and protein in its creamy whole milk offering. The brand also believes in the authentic goodness offered by the milk for its products that is sourced from its grass-fed, GMO and hormone-free farms.
For more information contact Alex at sales@wns.co.nz
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To help celebrate Biscuit Month, SupermarketNews has featured the top products in the biscuit aisle.
Home-Style Cookies
Mrs Higgins famous cookies are finally coming to the lunchbox. Mrs Higgins only uses butter (never margarine) and other choice ingredients to make home-style cookies just like Grandma used to bake. Individually wrapped, these smaller 30g cookies are perfect for keeping the hungry hoards happy. Available in three flavours – Chunky Choc Chip, Raspberry & White Choc, and Choc Chew. Contact your local Alliance Marketing representative or Mrs Higgins directly on 09 837 4900.
Most Delicious Delicious and luxuriant Lowrey Butter Cookies are now available in a 100g carton to complement our 430g tin. Lowrey take pride in making the world’s most delicious butter cookies with only four simple and natural ingredients. One of those is New Zealand butter: the creamiest, most lip smackingly delicious butter in the world. The team at Lowrey hope you enjoy its butter cookies as much as they enjoy bringing them to you! Interested in stocking Lowrey Butter Cookies? Contact Murray Lithgow by email at murray.lithgow@buttercookies.co.nz or phone 021 535 279
Diverse Flavours
Super-Premium
Twelve years ago, pure delish started on a journey to bring a new level of premium to the breakfast cereal category. After much initial resistance, today pure delish are the stand-out market-leader of the super-premium cereal category in New Zealand. Following its success in cereal, pure delish set its sights on introducing a super-premium bites/biscuit range to biscuit aisles around New Zealand. “Consumers want to purchase better quality, handmade biscuits that taste great but also tick some of the health and allergen boxes”, commented Amanda Macdonald, marketing manager at pure delish. “Our biscuit/
bites range definitely fills this brief but first and foremost we ensure they taste amazing and will appeal to a wide section of consumers. Additionally, they want to access these products in their local store, alongside other mainstream products not necessarily in specialty aisles where they can be overlooked.” Available in five delicious variants, with something to suit everyone, pure delish’s biscuit/ bite range is available through leading independent grocers and supermarkets throughout New Zealand. If you would like further information on ranging please contact Hayley Winter, national sales manager at pure delish, hayley@puredelish.co.nz or call 09 574 5701.
Molly Woppy is a leading manufacturer of artisan cookies in New Zealand. After creating high-end cookies nearly 16 years ago from Hayley and Alistair’s humble home in Auckland, they are today, still creating handmade cookies in their own production bakery. The Artisan range offers consumers seven delicious diverse flavours with a strong brand and shelf presence for retailers. At Molly Woppy, the team prides themselves on innovation, using on-trend real wholesome ingredients that are jam
packed with flavour so consumers truly experience “love at first bite.” This range ticks all the boxes for consumers whom are actively searching for products that contain real ingredients, no e numbers. On offer are gluten and dairy free options without compromising on the mouth-watering deliciousness of true home-style baking that Molly Woppy is renowned for; made by hand and baked to perfection. For more information contact sales@mollywoppy.co.nz or visit www.mollywoppy.co.nz.
Go The All Blacks!
Just what every Kiwi Kid wants. Make sure you are stocking these excellent Official Licensed All Blacks products in your store. Delicious Butter cookies in individual packs. 10 mini packs per bag and 6 mini packs per collectable lunchbox tin. Remember 2019 is Rugby World Cup year! Go the All Blacks! For more information contact AFM Group on 0800 100 307.
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behindthebusiness POWER UP YOUR PALLETHANDLING Old-school hand pallet jacks are a familiar sight at supermarkets, hauling product across loading docks and into display areas; however in the UK,they have almost vanished. In their place are powered pallet trucks, often with removable Lithium-ion battery packs, and branded EP. It’s a change that Aucklandbased EP distributor Simpro Handling Equipment would like to replicate here in New Zealand. Simpro has identified two drivers behind the rapid change in pallet-handling practise in the UK retail industry, and thinks both are headed for Kiwi shores. Firstly, an increasing awareness of musculoskeletal disorders as the next frontier of workplace health and safety. As workplaces grow more sophisticated, the focus on health and safety practitioners tends to move from relatively obvious hazards – falling off loading docks, for instance – onto more obscure and complex ones. While back pain is not an obscure problem, its causal relationship with repetitive manual tasks like operating hand pallet jacks, is certainly complex and has been overlooked in the past. “The evolution in safety focus may be supported by legislation, such as the Health and Safety at Work Act 2015, but we think it is really best understood as a function of economic development,” said Simpro
INTEGRATION
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sales manager, Benji Simmons. “As New Zealand is gradually regaining its place in the top tier of the OECD, we expect to see global best practise replicated here, including a shift to all-electric trucks.” A second driver of change, Simpro believes is the plummeting cost of fast-charging, high-capacity Lithium-ion batteries, and their rapid integration into all manner of products by upstart companies which blur the traditional boundary between tech and manufacturing. “EP Equipment has less technological inertia than established manufacturers, and they’ve adapted to the potential of Lithium-ion batteries very quickly. It’s a change we’re used to seeing in consumer products – DJI drones, Tesla cars, and it’s coming to the workplace too.” EP Equipment does fit the mould. Based in
HQ MANAGEMENT
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Hangzhou, the nimble privately-held manufacturer was founded in 1993 by entrepreneur John He, and is small enough to have avoided government interference, but big enough to churn out smart products in serious volume. The numbers speak for themselves: last year EP had over 2000 employees, sold over 100,000 electric trucks, grew revenue by 20%, and officially became the world’s fastest-growing warehouse truck manufacturer. EP has also adapted to globalisation – purchasing Big Joe Forklifts of the USA and accepting investment from Germanbased Kion Group – and invested in details such as user manuals written in clear, grammatically-correct English. If the combination of these two factors – an increasing focus on workplace ergonomics, and cheap Lithium-ion batteries – makes for change poised to happen, Simpro thinks that EP’s latest product could be the spark. The EPT12-EZ-PRO powered pallet truck is the first to combine four features important in a New Zealand context: CHEP 4-way forks, plug&play Lithium-ion battery, modular construction, and an affordable price-point. “It solves so many problems. Despite a higher initial outlay, our analysis of injury statistics in pallet-handling suggests that an EPT12-EZ represents overall about a 10 percent annualised ROI improvement over an equivalent hand truck.” “We’ve done our research, we believe this is a change that needs to happen here in New Zealand, and we’re investing to make sure it does.” The EPT12-EZ is available for purchase from Simpro’s webshop shop.simpro.world, or by calling 0800 734 744. n
AUTOMATE YOUR CASH HANDLING PROCESSES WITH GLORY
E C I F F O T N O R F
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ted and a c i t n e h t notes au k n a of day, b f d o n e t a e 100% f UL291 sa a n i d e r ity and u r u c sec e s d e enhanc e level. e y o l p providing m e lity at the i b a t n u o c ac
E C I F F O BACK
number e h t d n a n premise ndling. o d l e h h s alue of ca ciated with cash ha v l l a r e v o isk asso duce the r e r e h o t t e s r c e u l i d allow reta these outcomes re s n o i t p o Both Both of . s t i s i v T I of C
To learn more about our retail cash solutions, connect with GLORY NZ today. 0800 172 342 sales@nz.glory-global.com glory-global.com CASHINFINITY and its associated graphical representation are each a registered trademark of GLORY LTD. in Japan, the European Union, the USA and other countries.
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Berry Infusion
King Size Luxury
Crafted with freshly crushed Hawke’s Bay apples and infused with locally grown cherries and raspberries, this rosé cider is beautifully balanced and refreshing. This semi-dry cider with fresh berry notes and a coral pink hue goes well with everything really – food, adventure and summer. Available in a 330mml bottle and 330ml can, 1L flagon and keg. For more information contact sales@quenchcollective.co.nz and info@zeffer.co.nz.
New Sorbent Thick & Large Silky White toilet tissue is king size luxury with 30 percent larger sheet size than regular Sorbent Silky White toilet tissue. Three ply and cushion embossed for the perfect balance of softness and strength. Sorbent Thick & Large Silky White is proudly made in New Zealand. Available in an eight pack. Sorbent – Always Soft, Always Strong.
Multi-Use Bags Introducing MUBs, a multi-use bag that features an easy flip top closure to keep produce secure. Customers can save over 200 single-use plastic bags a year by shopping with MUBs weekly. The reusable bags are super lightweight, so at 4g are about the same weight as a plastic bag but with no added cost. Made from 100 percent nylon, they are strong and durable holding up to 2kg and can be hand-washed. Available in packs of five for the low price of $4.99(RRP) and are currently available in Capsicum Red or Feijoa Green. MUBs bags tick all the boxes when it comes to convenience, affordability and durability. For more information visit www.mubs.co.nz or email info@mubs.co.nz.
Plastic Reduction Leading beverage company Frucor Suntory has taken another significant step in its commitment to sustainable production with the introduction of 750ml glass bottles for its NZ Natural Still and Sparkling water. The sustainable and 100 percent recyclable packaging which also contains up to 55 percent post-consumer recycled glass is the latest in Frucor Suntory’s commitment to plastic reduction.
Good Energy Remedy Good Energy is an energy drink made right. Live cultured and all-natural, it’s hand crafted the same way as all Remedy drinks are, with no sugar, naturally. What’s that? An energy drink that’s actually good for you? That’s right! This brand new fizzy is the world’s first kombucha-based energy drink, containing all the goodness and benefits of kombucha with the added good vibes and good energy buzz of raw green coffee bean extract, green tea and ginseng for a smoother, more enduring real energy kick minus the nasties. Kakadu Plum is a tart and zingy taste with a fresh-as finish. Fruity, floral and a whole lot of fun. While Blackberry is plump and juicy, bursting with goodness. Berry-good indeed. For more information please contact Deva Dhar, NZ country manager at deva.dhar@remedydrinks.com or phone 021 245 2363.
X Marks The Spot Jed’s Coffee has released a new extra strong coffee – Jed’s X, a perfect blend for Kiwis looking for a coffee that packs a flavour punch. The new Jed’s X range is as dark as it gets. Coffee beans are roasted for longer and at hotter temperatures to unlock intense smoky cocoa flavours, creating a full-bodied cuppa, without the bitterness. Available in three varieties – espresso grind, plunger grind and whole beans, with a bold new look where X marks the spot.
Proud Supporters
Skinny Dip Graze has hit the nail on the head, sussing out these delicious, thinly coated almonds with quality dark chocolate. They’ve stripped some layers to go skinny on the chocolate, but not on the taste. Available in three tempting flavours that your customers will go nuts for - Dark Chocolate, Cocoa Dusted Chocolate and Berry Dusted Chocolate. So, get the skinny and take the plunge!
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As a proud supporter of the All Blacks, Whittaker’s is celebrating the upcoming feast of rugby with two new limited edition 100g blocks, ‘Home’ and ‘Away’, showcasing signature flavours of New Zealand and Japan. The flavours are the ‘Home’ block which combines Whittaker’s supremely smooth White Chocolate with locally sourced Coffee Supreme, replicating an iconic Flat White in a chocolate block. The second is ‘Away’ which combines Japanese matcha, sourced from the Nishio region, and caramelised pistachios in Whittaker’s White Chocolate.
Ultra Double Length New Handee Ultra Double Length is the equivalent of two Handee Ultra standard rolls. Each roll contains the convenience of more sheets and less storage space is required. This ‘Handee’ new product also comes with the added benefit of less packaging waste with 33 percent less cardboard cores and 16 percent less packaging. New Zealand’s most loved paper towel is proudly Kiwi made. Handee, made to cope with anything you can throw at it!
Carbon Zero Christchurch-based craft brewery, The Fermentist, is bringing the nation its first carboNZero certified beer, following product certification by Enviro-Mark Solutions for its Kiwi Pale Ale. The official certification forms part of the craft beer brand’s wider goal to be the first fully carbon neutral brewery in New Zealand by 2020.
Craft Beer Pork Ribs There’s a bit of chemistry with this partnership, as there is to brewing world-class beer. Beak & Sons are proud to announce its latest collaboration and unveil a new tender and flavourful Craft Beer Pork Ribs. This original recipe has a bitter sweet malty flavour and is made with full bodied Good George IPA*. The perfect addition to Beak & Sons much-loved meat range. Beak & Sons ribs are superb for sharing and feeding a crowd. They’re an easy, convenient, hands off way to get dinner on the table. Only ten minutes to heat in the oven or on the BBQ. With the impending Rugby World Cup, these ribs are the ultimate TV viewing food to serve up. Arm yourself with napkins and finger water bowls and prepare to get messy. Available to purchase from mid-September. *IPA – India Pale Ale, a hoppy beer style.
Combat Health Issues The Hempy Bar was developed by The Brothers Green following winning the Foodstarter 2018 competition. It contains locally grown hemp seeds, NZ organic blackcurrants and coconut oil. It is marketed as a kid’s snack bar but has proven to be very popular among adults too. The Brothers Green began with a vision of using NZ grown hemp as a tool to combat the health issues being faced by our people, and our planet. For more information contact Brendon McIntosh on 021 523 336 or visit www.thebrothersgreen.co.
Sustainable Treasures Treasures has been caring for you, your whanau and New Zealand since 1976. As the only nappy manufacturer in New Zealand, the brand is proud to call this place home. The team are always trying to improve which is why it is taking its first steps towards a nappy that is gentler on the planet without compromising on quality. New Treasures Care open nappies are made in Te Rapa, New Zealand. The open nappies have a cute new print, a deeper waistband for better containment. Plus, new sustainable features. Its nappy pad is made with sustainably sourced FSC-certified pulp. The nappy cover is derived from responsibly sourced, 100 percent plant-based materials and the nappies are packaged in lightweight, recyclable packaging that is derived from 51 percent sugarcane. To find out more about the nappy range visit www.treasurescare.co.nz.
Exciting New Flavours Heartland has released two new exciting flavours. Cheese and Roasted Garlic is a strong flavour that can be enjoyed by all at any occasion and Thai Red Curry is a boost of flavour to make your mouth buds water. These have all been produced at Heartland, a family-owned company in the heart of rural New Zealand. Heartland Potato Chips are about as Kiwi as it gets. The Kiwi-owned business pulls spuds out of the ground and drives them straight to the nearby factory to be turned into premium potato chips. That’s the secret to their freshness. For more information call 03 688 7510 or visit www. heartlandpotatochips.co.nz.
Diverting Plastic New eco product alert! The Spork and Stainless pegs by CaliWoods are available now. Perfect as plastic-free gifts for Christmas so make sure these lines are on your shelves for the end of year buying period. The Spork is durable and comes with its own linen carry bag – great for picnics, adventures, work/school lunches as well as travel. The Stainless Pegs mean no more broken plastic bits and a sleek looking laundry line. This product has quickly become a best-seller. CaliWoods is a NZ-owned, woman-lead social enterprise with a stunning range of eco products. When you range CaliWoods you’re directly helping out. Most of its profits are put back into good causes like community sustainability and ocean conservation to mention a few. In two years, the brand has diverted over one million pieces of plastic from being put into landfill or polluting NZ’s beautiful Whenua. For more information contact Shay Lawrence on 09 217 4476 or shay@caliwoods.co.nz. September 2019
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COUNTDOWN TAKAPUNA
Joy Cristal (Cashier), Kyle Webber (Store Manager) and Gurdev Singh (Assistant Long Life Manager)
Located in the heart of Auckland’s North Shore neighbourhood, Countdown Takapuna has a team of around 90 staff. In December 2018 the store completed a complete renewal, and now features ten checkouts and nine self-checkouts.
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yle Webber joined the Takapuna team two months ago as store manager, but he has been with Countdown for 16 years. He started out his career in the grocery and check-out departments as a part-timer, progressing to a number of different roles before taking on his first position as store manager in Greymouth. “I chose this career path as I really enjoy the people you get to work with, the fast-paced nature of the business, and helping customers every day,” Webber told SupermarketNews. Since Greymouth, Webber has managed Countdown stores in Invercargill and Christchurch before moving back to Auckland to run Countdown Takapuna, where he and his team hope to build an exciting, unique shopping experience for their customers. A recent initiative encouraging daily acts of kindness is designed to help connect with and support the local community, and the store recently completed a renewal and relaunch. “We try and do different things in store to help create great shopping experiences,” said Webber. “For
example, recently our group manager has brought in ‘Tasty Tuesday’, in which all the stores in our group sample different things for our customers and teams.” The store is fitted out with miniature shopping trolleys for kids, as well as an on-site mobility scooter for customers to use, and the team at Takapuna are continuously focused on trying to personalise the customer experience. “We had a customer asking about catering services that other supermarkets offer, but which we don’t have. Instead, my fresh food manager worked with the customer and offered to heat up the items she needed and make the platters we have on offer.” Being in New Zealand’s largest city, the Takapuna team are well positioned to spot and capitalise on emerging trends. Health foods such as keto bread and plant-based meat substitutes are on the rise, according to Webber, an observation matched across the industry. From non-dairy milk to clean meat and CBD oil-infused produce, the rise in alternative food offerings offers real opportunity for supermarkets to
Footprint 3,448 m2
24,000 SKUs
Selling Area 2,532 m
282 Carparks
Checkouts: 10 regular
Opening Date: 2018
STORE MANAGER:
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90 staff
9 self-checkouts
KYLE WEBER
We try and do different things in store to help create great shopping experiences. For example, recently our group manager has brought in ‘Tasty Tuesday’, in which all the stores in our group sample different things for our customers and teams. tap into a committed shopper base. In line with this, Countdown Takapuna offers soft plastic recycling for customers. Despite new trends, though, old favourites available the deli counter are still going strong. Deli counters in grocery have been on trend for the better part of the last decade and although traditional cold cut and cheese remain strong favourites, delis now incorporate everything from picnic staples like potato and coleslaw salads to more elevated dishes like samosas and readyto-eat or heat-and-eat foods. By focusing on the fresh food space, Countdown Takapuna keeps up to date with what consumers want and need. “The ability to cook products for customers in our speed oven and new rotisserie oven is definitely one of our store highlights.” Grocers are willing to play the role of sous chef as today’s customers try to eat healthier despite having less time. Rotisserie meats are an easy, tasty and affordable offering for customers who need convenience, and alongside a side dish, it is the perfect grab-and-go option on the way home from work. By listening and responding to his customers, Webber is able to stay on top of trends in a lively, fast-changing neighbourhood. But it’s his staff, he was keen to point out, who really keep the ball rolling. “The thing I’m definitely most proud of is my team, and how they present the store every day for our customers and offer great customer service every day.” n September 2019
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frozenfeature Zingy Fruit Blends
Innovation is key
The story of Appleby Farms started with Murray and Julian Raine who each own family farms in the Nelson region. The duo believed that Kiwis should be eating dairy the way it was meant to be, so with careful management and a fair measure of patience over ten years, they bred their herds of cows to be 100 percent A2 to produce their very own A2 milk and cream. Then, alongside ice cream expert Kristy Giles, they built their own creamery for crafting premium ice cream. Standing out on shelf is all in the name for Appleby Farms. “It represents a true story of provenance,” said Mike Brown, CEO of Appleby Farms. “All of our ice cream is made from milk and cream sourced from local farms and handcrafted using the finest ingredients so there is a real sense of people in our name and our identity. We totally own the cow to cone process – this is the key to our philosophy.” In its first year, Appleby Farms entered the New Zealand Ice Cream Awards and proudly took home Gold and Best in Category for Bedford Vanilla Bean, Gold for Bad Boys & Berries, and Silver for both Brown Eyed Girl and Tangled Passion. “Our Vanilla Bean is the most popular product in our range,” said Brown. “You can’t go wrong with a good vanilla ice cream. Consumers have a high expectation of a good vanilla flavour, so when our Vanilla Bean won Gold and Best in Category, you simply can’t look past it.” Like many other categories in the retail grocery space, the ice cream category is ever evolving and is seeing
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Orchard Gold has three new exciting additions to their frozen fruit range. Orchard Gold NZ Grown Kiwi Mix 500g is a blend of gold kiwifruit, blackcurrants, and boysenberries for consumers wanting a zingy tasting, locally sourced experience. Orchard Gold Well Being + is a new concept where frozen fruit blends are mixed with well being + frozen drops – the 1g drops are all natural and include a wide array of botanical ingredients. Two of the 800g variants have been released; Orchard Gold Well Being + Turmeric and Ginger, and Orchard Gold Well Being + Maqui, Chia, and Açai. Both make life easier for customers wanting new, better-for-you snacks, without the hassle of buying many separate ingredients for their smoothies. n an increase in offshore brands making its way into local freezers. “There is a movement to being more authentic about who we are as food brands and telling a provenance story, but this seems to be happening more slowly in ice cream. We need to get out there and tell our stories of how great NZ ice cream is, and why the world should support it!” For Appleby Farms, there is a real opportunity to tell its story of provenance. “We’re so lucky to be connected to every aspect of our brand and ice cream making process. We are a family business making a great artisanalstyle product. There are only a handful of brands who are telling the story back to the farm.” The Appleby Farm consumer is a real ‘foodie’ who has a true appreciation for the care and thought in creating good tasting food, in this case – ice cream. The team behind the brand pride themselves on the quality of A2 milk and cream used to make the ice cream so creamy and rich. “To accompany this, we work hard to ensure we carefully select the finest quality ingredients to craft the perfect flavours.” From a nutritional point of view, Appleby Farms’ range is a permissible indulgent treat with its point of difference being that it is made with 100 percent A2 milk protein which is considered to be more gentle on the stomach. “Innovation is everywhere and it will be interesting to see what pops up in the grocery aisles. There is an abundance of good quality food ingredients native to OWNED
NZ and it would be great to play with some of these flavours in our ice cream.” Brown also believes that the industry will see more innovation around packaging and sustainability. “We are so lucky to have a strong innovation team who push the boundaries with flavour and equally lucky to have other brands connect with us asking to collaborate. Because of this, it has allowed us to create a product range that will be rolled out as limited edition and seasonal flavours. In doing this, we are giving ourselves a place to innovate and challenge ourselves further.” Over the last year, the NZ ice cream market has seen a significant rise in international brands making an investment here. “There are two sides to this coin. It is a positive because it is growing the ice cream category, but also a reminder that NZ producers need to strongly promote our products and our stories if we are to benefit too. The quality of ingredients used in NZ ice cream is so good and we need to ensure we protect and support this communication not only in our backyard but around the world.” Available in four sizes, 850ml, 470ml, 120ml and 5l for its foodservice market, the core range consists of four flavours, Vanilla, Chocolate, Coffee, Boysenberry and Passionfruit with a soon to be added Salted Caramel and a limited release new flavour in collaboration with Pic’s Peanut Butter. For more information contact Hugo McCallum, national sales manager on 021 442 095 or visit www.applebyfarms.co.nz. n
Improving Consumer Choice The revolution in the way consumers eat continues today as the team at Quorn Foods develop new, meat-free meals that do good for people and the planet alike. It all started with one man’s vision to protect the world back in the 1960s. Lord Rank stepped in following identifying food shortages as a serious issue as the population continued to grow rapidly. Conventional farming couldn’t keep up with demand so Rank searched for an alternative. After screening over 3,000 soil samples from around the world, he struck gold after discovering a microorganism in the fungi family called Fusarium venenatum. The Fusarium veneatum converts carbohydrate into protein, producing ‘mycoprotein’, a protein-rich sustainable food source that is packed with fibre, low in saturated fat, and contains no cholesterol. It is also highly nutritious. As it grows from just under a gram into 1,500 tonnes of mycoprotein in each fermentation cycle, it is highly sustainable and environmentally friendly. By adding egg whites to the mix, or a plant protein-blend for its vegan range, it creates a texture very similar to that of chicken however meat-free. Quorn takes
on flavour very easily, so adding different combinations of herbs and spices can produce a whole range of delicious choices to suit all palates. Low in saturated fat and high in fibre, products such as Quorn Mince are versatile, healthy and tasty. Quorn replicates the experience of eating meat, but with far less impact on the environment. The brand has recently released Quorn Battered Fish-Free Fillets, Quorn Crumbed Fish-Free Fillets and a Quorn Gourmet Burger. Its newest innovations are not only delicious, but the vegan alternatives are a tasty solution to a quick mid-week meal. All available from October 2019 It has recently been reported following a research project with Exeter University in the UK, that Quorn as a protein is better at building muscle than milk (whey protein) The challenge to the meat-alternative category has always been consumer perception with it often having negative connotations. However, the category has come a long way with thanks to innovation and research. “The two key drivers for choosing to eat less meat or meat alternatives continue to be health and sustainability,” said Liza
Bennett, Retail Channel Development Manager. “Personal reasons like health are switching to philanthropic reasons such as sustainability and better for the planet. Another key consumer trend is convenience where people want great meat-free food anytime, anywhere which ties into the flexible eating trend. Consumers eat food on the go versus three set meals which is starting to reshape traditional meal occasions and bring about new meal occasions.” Quorn is passionate about creating vegetarian and vegan food to suit a wide-variety of consumer needs and has done since 1980s. “Quorn Foods is committed to rigorous and robust research and development that will continue to establish mycoprotein as a protein source with multiple health benefits, and a lower impact on the Earth than animal protein.” Trends on the horizon include fish alternatives and there is already an increase in fish-style alternatives ranging
from shellfish to fish-free fillets. “This is undoubtedly due to consumers worried about overfishing and looking to eat fish whilst being sustainable, although fish alternatives do not mimic the health benefits of real fish, it does match the texture and taste. This is a range that Quorn look to expand in and although relatively new to market, especially in New Zealand, we believe there is a demand for more fish-alternative products.” Sustainability and innovation are at Quorn’s core and the team are constantly looking for new ways to bring delicious and exciting offerings to market. The range includes meat free alternatives to mince, schnitzel, nuggets, burgers, lasagne, tikka masala, cottage pie, and fish-free fillets among others. For more information contact your DKSH representative. n
Our newest flavour is out soon. Sweet! (and salty)
Available November 2019
Email Hugo to find out more. hugo@applebyfarms.co.nz 2-0 AFI0001 Supermarket News HalfPage 210x155mm_AW.indd 1
Salted Caramel. Seems like a contradiction in terms, but Kiwis love it. So we added exquisite pieces of caramel toffee containing sun-dried sea salt, laced with caramel ripple. Hand-crafted using delicious A2 protein milk right here on our Appleby Farm, we’ve taken the whole process from cow to cone and turned it into a labour of love.
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September 2019
frozenfeature Standing Out In The Freezer
Wahiki, meaning timeout in Maori, is committed to creating a ‘better for you’ ice cream and frozen dessert range with reduced sugar to less than 10g per 100g and low calories as well as removing allergens while creating a tasty, creamy, dairy-free, gluten-free, vegan product. “Everyone can indulge in Wahiki
products, you don’t have to have any dietary requirements, just a love for ice cream and desserts,” said Haman Shahpari, managing director, Wahiki. The brand has just released a new Boysenberry flavour in August that is flying off supermarket shelves (or out of the supermarket freezers) with an
overwhelmingly positive response from consumers and it is fast becoming the flavour of the month. It isn’t just the colourful and engaging packaging, Wahiki products also tick all the boxes when it comes to consumer demand for a ‘better for you’ offering including being certified Halal. Since launching, Wahiki has seen steady growth on supermarket shelves nationwide that led it to winning People’s Choice Award in 2018 for the Westpac Business wards, as well as successfully exporting to China and other Pacific Island nations. Chocolate has been a standout variant for Wahiki, that is until Boysenberry was launched which, at only 108 calories per serving, which is fast becoming the number one seller. “With consumers becoming more
interested in health and product labels they are moving away from artificial flavouring, preservatives, emulsifiers and other ingredients that are found in other products within the category.” For Wahiki, the challenge is competing against the bigger brands that are moving quickly into premiumisation. “Our products have been formulated to cater to most consumers, in particular those with allergy and dietary requirements by removing all allergens and reducing sugar and calorie levels and we are proud to be certified gluten-free and halal. This definitely helps us stand out on shelf.” For more information contact Haman on 021 588 775, 0800 924 454, email info@wahiki.co.nz or visit www.wahiki.co.nz. n
Tasty New Format
aisle gain some fantastic foot traffic. “Ice cream is such an innovative category. The collaboration theme between big brands has really brought some solid year on year growth to the category.” The vibrant packaging and new format caters to a growing demand for single-serve options and the ‘snackification’ trend. Worldwide, younger consumers not only prefer convenient treats but their busy lifestyles demand it and the single-serve ice creams redefine this category that used to be considered an occasional treat for kids now is a dessert and snack option for many adults thanks to these new formats that have no need for a bowl or spoon. For more information and to order contact your DKSH representative. n
Premium Australian ice cream brand, Peters Ice Cream has appointed DKSH NZ to distribute and market its licenced products in New Zealand. This year saw the launch of Oreo Cookie, Cone and Stick following the success and demand for the traditional cookie and has been a best seller. The brand has also recently released a new Picnic, Crunchie and KitKat multipack ice cream variants. “These new products are really exciting and will play into the hearts of Kiwis, as they are such traditional brands but in an exciting and tasty new format,” said Amy Harper, senior brand manager for DKSH. Harper believes that the category has seen some exciting changes recently that have helped the freezer
Barista Collection
Crafted with care and starting with just four ingredients across all products, Haagen-Dazs is launching its new Barista Collection for a limited time only. Kiwis have a love affair with coffee and Haagen-Dazs has made things a whole lot more delectable with the addition of chocolate in its latest release. All Haagen-Dazs’ ice cream feature no fillers, stabilisers, gums or artificial ingredients, and the barista range is no different with
its flavours that include Brownie Macchiato, Chocolate Frappe and Caramel Chai Latte. Pip Rampling, senior brand activation manager for HaagenDazs New Zealand said the flavours are created from a blend of the finest Brazilian coffee and swirls of chocolate to create an exquisite café experience. “As a brand we’re all about creating indulgent moments and our Barista collection provides that,” said Rampling. n
Parlour-Perfect
Lewis Road Creamery has launched a new range of premium ice creams. Available in five unique flavours, the range is made from only the finest ingredients, including whole cream from grass-fed cows. Varieties include Three Vanillas, Burnt Butter & Caramel Swirl, Double Mint & Chocolate, Chocolate Truffle with Ganache, and Dark Chocolate Noir with Raspberry Ribonette. n
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Snackable Sticks
More To Go Around Based around value for money, More4Less is the perfect brand for Kiwi families on a budget. The team work hard to ensure they are offering more for less, making a bigger pack size available for less than the standard packs. This rewards shoppers for buying in bulk and results in less packaging waste while creating great value for money for shoppers. More4Less packaging has just been redeveloped and upgraded to really stand out in the freezer aisle. “We have kept the retro look and feel by using pastel colours, but upgraded with better imagery and made some changes to the recipe to give a creamier flavour with more indulgent tastes,” said Shane Hart, key account manager at Ice-Land Group. Hart believes that in offering a bigger pack size, for example a six pack at a
similar price point to a four pack has been a highlight for the brand and helps shoppers who are on a budget be able to feed their families for less. Despite Chocolate being a firm favourite with Kiwi families, Mint has seen an increase in popularity this year for the brand. “Salted Caramel is also a popular flavour in the category, so definitely watch this space,” said Hart. “We are seeing a huge rise in Europe and overseas markets moving towards more vegetable fat-based ice desserts as this is lower in animal content and easier on the gut to digest than the traditional heavy cream-based ice cream.” Opportunities in the category are widespread but when it comes to
innovation, Hart knows that it comes from thinking outside the box in terms of both flavours and packaging. “Indulgent flavours continue to trend, as most shoppers for this category are buying to treat themselves or the family. Ice cream will always be an important part of the frozen category, and as Kiwis eat on average more ice cream per capita than most countries in the world it’s not slowing down anytime soon! Traditional flavours will continue to be in demand but shoppers are prepared to reach out and treat themselves to something new occasionally.” The More4Less Cones are available in three flavours, Chocolate, Vanilla and Nut and Mint and Choc. For more information contact shane@ice-land. co.nz or call 021 220 1008. n
Halo Top Creamery has launched a new range of stackable sticks with only 80-110 calories and four grams of protein per stick. Halo Top sticks will land in NZ by popular demand following the successful Australian launch last month. Perfect for snacking and sharing, these delicious sticks deliver the same Halo Top that fans know and love, now with 100 percent more stick. It will launch in four flagship flavours including one brand new Halo Top flavour for Kiwis, Strawberry Cheesecake. Other flavours include Birthday Cake, Sea Salt Caramel and Chocolate Chip Cookie Dough. n
A MUST HAVE
Delicious & Better for you Frozen Dessert
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frozenfeature Bridging the Gap Nestled between Nelson and Abel Tasman National Park on the Western shore of Tasman Bay, Motueka is blessed by some of the finest weather and scenery on offer in New Zealand, if not the world. Home to artists, musicians and growers alike, it’s a place built on craft and creation. It’s easy to see where the influence for the flavours of Motueka Creamery ice cream comes from with such amazing surroundings on its doorstep. Growing up in New Zealand means that at least one childhood memory involves ice cream, whether it be mum scooping rock-hard vanilla out of the tub after dinner, a chocolate cone dripping onto the hot sand, or stopping for a real fruit whip on a winding family roadie to the beach. Ice cream first hit the New Zealand media in 1930, when an advertisement in the Auckland Star deemed it ‘the health food of a nation’. Since then, consumers haven’t stopped loving it and eating a cone on the beach in summer somewhat defines the Kiwi psyche. New Zealand isn’t short of ice cream in the supermarket freezers, there is everything from jumbo tubs of traditional flavours in all colours of the rainbow, to tiny pottles of
‘gourmet’ offerings, and variants that meet all kinds of dietary and lifestyle needs. However, Motueka Creamery is aiming to change that with flavours inspired by the places that kiwis call home. The Motueka-based business often known for its 100 percent NZ seafood, vegetable and potato offerings, believes quality shouldn’t be sacrificed for cost, and are aiming to “bridge the gap” between mainstream and premium ice cream. Crafted using real milk and cream, the brand taps into fruit flavours that aren’t often seen in the usual supermarket offering, like apricot, lemon cheesecake, wild berry and crisp apple. Its ice cream names to some, may seem exotic, but to Motueka Creamery it’s just down the road and around the corner, for example, Kaiteriteri Inlet Lemon Cheesecake or Mt Arthur Snowfall Vanilla or Kahurangi Wildberry. Having made ice cream for the past 23 years, the brand has been a family favourite and recognised at many awards including receiving the Supreme award for its Green Tea variant at the 2017 NZ Ice Cream Awards. For more information visit www.talleys.co.nz. n
NEW LOOK! Families love our More4Less products as there is always more to go around
The More4Less Cones are available in 3 flavours: Chocolate, Vanilla & Nut Vanilla & Nut Mint & Chocolate
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Get in touch with Shane Hart to find out about ranging
shane@ice-land.co.nz 0212201008
Ben O'Brien COUNTRY MANAGER, KELLOGG NEW ZEALAND
Growing up on the northern beaches of Sydney, sun, sport and surf played a big part of Ben O’Brien’s childhood. After graduating year 12, O’Brien studied a Bachelor of Business before starting his career with Kellogg’s.
“I
started as a sales rep in 2001 and after making my mark, I was given the chance in a number of roles including category management and sales account roles before leading our Woolworths business for Kellogg Australia in 2011,” said O’Brien. In 2014 he and his family moved to Kellogg Global headquarters in Battle Creek, Michigan, where he took on the role of customer development director, global sales. This role saw him lead joint business planning with some of Kellogg’s its largest global customer teams and led him to the commercial strategy team for Pringles US, which, according to O’Brien was one of the best roles he has held in his career. Two years ago, he moved to Auckland to take up the role of country manager for Kellogg New Zealand. “From a young age I have always had a connection with the FMCG industry. My Dad was an account manager for a number of FMCG businesses in Sydney, and I saw the opportunities and experiences he had throughout his career. I quickly realised after graduating university that this was the path I was born to take.” There have been a number of milestones for O’Brien and the team at Kellogg’s but one in particular stands out. “The biggest accomplishment has been continuing business growth, and double our Pringles business in the last two years.” With over 25 brands in its diverse food portfolio in New Zealand, there is plenty of choice depending on consumer need. “We are always
working to improve the nutrition of our foods and this includes looking to reduce ingredients like sugar and salt, while making sure that our foods continue to deliver essential nutrients we know people need. For example, fibre. We do this through renovating existing products but also bringing out new products that meet these nutritional needs.” Kellogg’s continues to be open and transparent in providing information on how its foods are made and the ingredients used and where it is sourced. “Our team of in-house nutritionists not only help create our foods with food developers, they also stay on top of the latest nutrition science and help us to educate around the benefits of a grain-based diet.” Similar to many FMCG businesses, Kellogg’s are focused on its packaging and the impact it has on the environment. Its cartons and cases are recyclable and in fact most are made from recycled board, and if it is virgin materials it is FSC certified. “Our cereal liners, flex bags and snack wrappers can be recycled via REDcycle bins available in supermarkets across the country.” The company is one of the founding members of REDcycle, and it has recently updated all of its packaging with the Australasian Recycling and REDcycle logos. “It is a small change but helps make it a little easier to understand what part of the packaging can be recycled in kerbside versus what consumers need to take back in-store to recycle. We are actively working on having all of our packaging either recyclable, reusable, or compostable by 2025, so there is a lot of work happening in this space.” O’Brien notes a number of trends that the category is observing at the moment that are both a continuation from previous years, but also an acceleration of food/format/occasion driven needs. “Providing conveniencebased solutions for consumers who are time-poor, but seeking nutritionally superior foods continues to be a driving force not only in the breakfast occasion, but also in total grocery. We are doing a lot of work in this space to meet demand.” He also believes that premiumisation, through granola and variants, continues to drive category growth, however there is a sense of saturation within this sub-segment. “The divergence of consumers seeking the two ends of the food spectrum; health and ‘better for you’ (including functional food), and taste and indulgence, are both driving category growth.” Rising input costs has been one of the biggest challenges local food producers continue to face. With the drought in Australia affecting ingredients costs, and then rising utility and logistics-related costs in NZ, O’Brien notes that the challenge is to try to be efficient and still give value to the brand’s consumer base. “As a multi-national manufacturer, we need to continue to push the boundaries by remaining as agile in our business models in order to adapt to the changing category/market conditions. I know it’s not easy,
From a young age I have always had a connection with the FMCG industry. My Dad was an account manager for a number of FMCG businesses in Sydney, and I saw the opportunities and experiences he had throughout his career. I quickly realised after graduating university that this was the path I was born to take. however I applaud local manufacturers that are able to react quickly to changing market dynamics as large manufacturers don’t always find it as easy to be nimble.” O’Brien and the team at Kellogg’s are always looking at incremental ways to expand the portfolio and New Zealand is often looked to as a test market. “In October 2019, we will be launching into a new category, which is a first for the region, and leveraging expertise from our team in North America. This new category has huge potential, and we intend to accelerate the growth by disrupting the category with this new brand.” This year, Kellogg’s growth ambitions have been realised with particular focus on its snacks brands within New
Zealand. “The team both here in NZ, and also across the combined ANZ business, have done a phenomenal job in building a sustainable platform on Pringles, but also on some of our Wholesome Snacks brands like LCM’s, where we’re seeing double-digit growth in NZ.” Going forward O’Brien hopes to continue to drive growth through category expanding initiatives, whether that is through innovation or shopper engagement, the end-goal is the same. “To achieve this goal, for us, is to continue to build on our team, both from a capability perspective and bringing talent through our organisation, but also creating a highperformance culture with high team engagement.” n September 2019
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breakfastfeature DISTINCTIVE TASTE
From its early beginnings in 1867, Harraways has become synonymous with high quality, distinctive tasting, bagged rolled oats so it is no coincidence that the brand now commands a market leading 45.5 percent dollar share of the $22 million traditional oats business in New Zealand.
T
he brand’s large and committed fan base has bought into its unique points of difference over the years. An updated range and comprehensive marketing program will build on Harraways’ long history as New Zealand’s favourite traditional oats brand. It also continues to develop and innovate within its more value-added oats ranges including Quick Serve Oat Sachets which have built up a strong following with discernibly unique points of difference. Its packaging is home compostable, a first for oats, it contains 20 percent more per serve, and uses Kiwi oats and local ingredients like apples from Roxburgh and Kamahi Honey. Harraways’ new savoury beer snacks, HARR-OS, is a spicy, taste-of-the-world concept that goes down well with a craft beer. The ‘Indian Spice’ sku won the 2019 Outstanding Food Producers’ ‘Best New Product’ award. The range is vegan, baked, not fried, and uses Kiwi oats with no artificial ingredients or flavours. Within the functional health category in the breakfast aisle, Harraways has launched a world first with its Oat-activ range. A ‘double action’ to help lower LDL cholesterol that contains oats, mixed with plant sterols. The brand stands out on shelf with its unique, new contemporary vintage design style that still incorporates the yellow brand colour and a distinctive badge that draws on the unique mill and crafted oat bag story from Dunedin. “Our range is packed with meaningful points of difference for consumers –
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e.g. kiwi grown and premium quality oats, 150+ years of brand trust, unique local ingredients, special textures and trademarked functional health benefits,” said Peter Cox, Head Of Marketing and Product Innovation for Harraways. “These features combined with great packaging really ensures the brand stands out and delivers on shelf.” When it comes to the most popular product in the range, it isn’t just for the brand itself. “The Harraways 1.5kg Rolled Oats product is the largest selling oats sku within New Zealand grocery. Period! So, it goes without saying it is Harraways biggest selling sku too. Current NZ grocery sales value per annum show that 11 percent of the NZ population has picked up a 1.5kg Harraways bag over the last 12 months.” Cox believes this is due to the local heritage of the brand with Harraways being the gold standard in bagged oats. “Kiwis have bought into supporting local farmers and millers and they clearly have come to know and trust the taste and texture of local quality. Oats is a value for money driven food category – so BEST quality local oats at a good value price will likely win out the most with Kiwi shoppers.” As many Kiwi consumers are moving away from the the traditional ‘sit-down’ breakfast for an “on-the-go” one, new convenient snacking options are where opportunities in the breakfast category lie. “Opportunities in the category not only include ‘snackability’ but also in fortified products that talk to functional health matters like added OWNED
Our range is packed with meaningful points of difference for consumers – e.g. kiwi grown and premium quality oats, 150+ years of brand trust, unique local ingredients, special textures and trademarked functional health benefits. protein, lower cholesterol, lower sugar and gut health offers.” At present, any meaningful unit growth in the retail food market is being driven at the value end of the assortment, in particular via private label. This dynamic is a challenging one for national brands according to Cox. “National brands need to continue to move up the value chain, delivering on unique points of difference to trading partners versus some increasingly improved private label offerings.” Over 50 percent of Harraways’ assortment is now “recyclable” and the brand has introduced a category first with “home compost-ability” for its 20% bigger, quick serve sachets. The company will continue to work over the longer term to ideally transitioning its non-recyclable offerings into NZ recyclable ones.
Harraways’ signature rolled oats branded offers include ‘Rolled’, ‘Traditional Wholegrain’ and ‘Scotch’. The brand also does a couple of tasty, fortified bulk porridge mixes – Fruit Harvest, and a new product launched in 2019 – Raspberry and Toasted Coconut Oats. All of these ranges use premium quality South Island oats, as opposed to other brands that generally use Australian sourced oats. Harraways oats do have a distinctive, nutty flavour and texture that Kiwi consumers have come to love and enjoy over the last 150 years. New World, Pak N Save and some Four Square stores generally stock the fuller Harraways offering and Countdown, Fresh Choice and Super Value stores do generally support the Harraways bulk bag ranges. For more information contact peter@ harraways.co.nz or call 03 488 3073. n
THE BREAKFAST OCCASION Andrew Arnold
Senior Insights Director at Shopper Intelligence New Zealand
“Everyone leads busy lives. Once you factor in the demands of work, family, friends and things like sports or hobbies, sometimes it can feel like you don’t have anywhere near enough time in the day to do everything. Shopping habits mirror this societal trend, with more and more shopping trips becoming occasion and mission based. What you need now when you go to the supermarket is what matters more than ever, so stores need to be set up to help shoppers shop effectively.
Breakfast – The Emerging Occasion When you look at the cold hard stats, it becomes really clear just how big this phenomenon of missionbased shopping has become. In our Shopper Intelligence data, only one third of all shopping trips were made for the primary purpose of stocking up. That leave the other two thirds where shoppers have come in for a specific reason – e.g. buying a snack, getting party supplies, buying for a specific meal. Breakfast in particular has significantly risen in prominence, with more people now making a specific trip to buy breakfast items than those who are making trips to buy something for lunch. Many stores are set up reasonably well to cater to the needs of shoppers buying lunch, with sandwiches, filled rolls, hot food and the like well represented and easy to access. But how many stores cater effectively to people looking for a breakfast alternative? It is a massive opportunity for stores to pull together an offer to help shoppers at the beginning of the day who are looking for something quick and easy on their way to work, the gym or wherever. The shoppers are willing to spend their breakfast money in other channels, why
not spend it in Grocery if they can get a shopper-led solution?
It’s Not Just About “Traditional” Items It’s telling to peer a little deeper into the categories that get bought for breakfast too, as this reflects changing tastes among Kiwis. Naturally enough, Breakfast Cereals tops the list with other staples like Milk, Eggs, Coffee, Tea, Jams and Bread coming to the fore (Liquid Breakfast also features prominently). But other categories with less of a traditional breakfast focus start appearing in numbers – Frozen Fruit, Canned Fruit, Dried Fruit/Nuts,
Health Food, Muesli Bars, Chilled Soup all have strong relevance to the breakfast occasion in our data. What this also highlights is that a shopper-led solution in regard to breakfast needs to be flexible and tailored to what works in a particular location. For some stores traditional items may suffice for catering to shopper needs but in other stores the offer needs to prominently showcase more modern options. Local conditions will dictate what the correct approach is. Regardless of whether the store focus is on traditional or modern options for the breakfast occasion, having a shopper led solution in the first place is more important than ever with the
significant increase in people looking for an easy and quick option for the first meal of the day. Make it as easy as possible for a shopper to buy breakfast from your store rather than spending their money in a competing channel. Shopper Intelligence interviews over 45,000 shoppers in New Zealand across the Supermarket, P&C and Traditional Liquor channels in order to drive strategic shopper-led commercial decisions at retailer, category, segment and brand levels.” If you want to understand your shoppers better, contact Andrew Arnold at andrew.arnold@shopperintelligence. co.nz. n September 2019
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breakfastfeature CUTTING SUGAR
Jordans know a good granola when they see it with over 40 years in the category. Whatever tickles a customers’ tastebuds like fruits, nuts, or simply that golden granola crunch, Jordans has the perfect match. Its Low Sugar Granola range is the hot topic on everyone’s lips, especially with consumers actively seeking ways in which to cut out or reduce sugar. The team behind the brand has been hard at work to help reduce it. So, with no artificial ingredients, and the help of chicory root fibre, the brand has
launched its Low Sugar Granola range that contain absolutely no artificial ingredients and less than five percent sugar per bag (2.9g of sugar per 100g). Available in two great flavours Granola Cherry & Almond and Granola Almond & Hazelnut. No matter what the choice may be, in every bag, consumers will only find natural, quality ingredients and of course, the star of the show, its deliciously crunchy clusters. For more information contact your DKSH representative. n
GREAT BREAKFAST ALTERNATIVE Launched in March 2019, Nature’s Way is a new brand that provides a great superfood breakfast alternative. Previously known as Bioglan, products in the range are now all under the Nature’s Way brand umbrella. The brand’s aim is to provide accessible, quality, and trending products for everyone to assist and maintain everyday good health without having to visit a health food shop. For customers on the go, its range of Wholefood Smoothies are a convenient breakfast option for those who want to top up on essential nutrients. This range particularly caters to the increase in consumer demand for more nutritional breakfast options rather than those just to ‘fill you up’ or high in sugar. Nature’s Way caters to several current health trends including that of plant-based products, where consumers are actively
NO RULES RECIPES
Head into any New Zealand café for breakfast these days and the options available on the menu are far more interesting and diverse than the soggy cornflakes many of us grew up with. Drawing inspiration from so many different cuisines and styles, it’s no surprise that breakfast tacos and wraps are becoming common menu staples. A true New Zealand grown success story, Farrah’s started out in a small converted Fish’n Chip shop and is now the leading wraps and tortilla brand in New Zealand. Encouraging consumption usage through mouth-watering recipe inspiration and on trend flavours has been pivotal in the growth of Farrah’s. It’s evident that strategy is still working, with Farrah’s Wrap value sales currently growing at +16.1%, while the rest of the market declines at -5.8%*, they
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have a growing and loyal shopper base that feel an affinity with the Farrah’s brand and what it can offer them. With a range of thirteen different wrap flavours, and two tortilla sizes, there is something for everyone in the Farrah’s range. They live by their “no rules recipes” – because whether it’s breakfast, lunch, dinner, dessert, snacking or entertaining, there are so many ways Farrah’s Wraps can be used. New Zealand-made and yeast & dairy free, Farrah’s Tortillas and Wraps all come with a ‘won’t crack, won’t split’ when rolled promise and can be found in all good supermarkets. Contact Farrah’s for more information at info@farrahs.co.nz or call 0800 327 724. *IRI scan data, MAT ending 16/06/19. n
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SUPREME TASTE Low sugar is definitely the buzz word for healthy eating. To meet consumers’ compelling need for tasty and yet low sugar breakfast options, Vogel’s has launched two granola ranges with less sugar than most players in the market. Delightful Granola range delivers all the granola-y goodness and deliciousness with 40 percent less sugar than the current market leading granola. Vogel’s Delightful Go Kids Granola provides an ideal option with less than one teaspoon of sugar in each serving for the parents who want to deliver breakfast without the sugar rush. For more information email vogels@smartfoods.co.nz, call 09 320 4758 or visit www.vogels.co.nz. n
seeking out plant-based foods. All of its smoothie range is vegan-friendly, filled with the goodness of protein, fibre, pre-and probiotics, and are gluten and dairy free. “Our range of Nature’s Way Wholefood Smoothies are a blend of plant-based superfood powders including beetroot, raspberry, strawberry, elderberry, acai, alfalfa, chia, spirulina and pea protein,” said Alasdair North, Nature’s Way sales and marketing manager. “Consumers just add water, milk (dairy or plant-based) or add to smoothies,” said North. Available in two delicious flavours – Vanilla and Berry, the product range has added vitamins and minerals including iron, zinc, magnesium and calcium to support energy levels, immunity, digestion and weight management. For more information contact your Engagement Group Territory Manager or email orders@pharmacarenz.co.nz. n
CARDBOARD OUTSIDE ONLY According to Matt Grantham, creative director of Onfire Design, Hubbards has always challenged market conventions. “From Dick Hubbard’s first mueslis in the 80s covered in intricate fine art works, to the category defining box shapes of Amazing Mueslis in 2012, the brand has always been the local hero innovating and challenging incumbents through design and product development,” said Grantham. “Branola is the next stage of this journey.” Using Hubbards breakfast food knowledge and expertise in creating delicious granolas, Bran-ola is the fusion of the good gut health benefits of fibrerich bran with granola-style flavour and textures. An innovative product for a category recognised for healthy products but lacking in ‘yum-factor’. The bran category in retail has several conventions that have defined the packaging, challenging these conventions were the opportunity for Bran-ola to stand out and challenge the status quo. Retaining the now-iconic pack shape of Amazing Mueslis, a new punchy millennial focussed attitude was created for the range. Bold typography contrasts against competitor brands, while short, sharp copywriting utilises
the brown card stock to highlight the fact that the product doesn’t taste like its box. Bright neon colours contrast with the brown card stock to define flavours and disrupt on shelf, proudly shouting out amongst category standard shades of browns, yellows and purples. With packaging that is so different,
it is important to tell and reassure the consumer that while Bran-ola delivers exciting flavours, it has all the excellent gut health benefits which are expected of bran. This story is told in a quirky fashion throughout the rest of the pack, copywriting and modern icon-style illustrations visually explain the benefits
Grown and milled in the South Island since 1867
HOMEGROWN & ECO-FRIENDLY with NEW home compostable sachets
of eating Bran-ola. Category defining product innovation, game-changing bright neon colours and messaging. Hubbards Bran-ola stands out on shelf by NOT being your grandma’s bran. For more information contact On Fire Design on 09 480 2036 or visit www. weareonfire.co.nz. n
Recyclable paper bag
New
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breakfastfeature GUT-LOVING CEREAL
ALOHA GLASS Good for you, good for the environment. The launch of Vogel’s Aroha & Aloha attracted most of the attention at the recent Auckland Food Show due to its beautiful presentation in glass jars and supreme taste. With premium ingredients sourced from the world and at home, and presented in
100 percent reusable glass jars, Vogel’s Glass Jar range is a perfect demonstration of the brand’s devotion in leading the market in terms of quality, taste, and being eco-friendly. For more information visit www.vogels.co.nz or call 09 578 5028. n
TW NE O UN W E CH C XC IN ER ITIN G EA G O L CT S O BE R
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At pure delish we create handmade, innovative and real products jam-packed with the very best ingredients making good clean food taste beyond amazing!
We truly believe that food simply tastes better when made by people not machines.
www.puredelish.co.nz info@puredelish.co.nz ph. 09 574 5701 follow us on
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Hubbards Bran-ola was recently launched to great acclaim amongst consumers looking for a bran-based cereal that is beneficial in terms of gut health, and most importantly, tastes great. With added supportive probiotics, and 25 percent of consumers’ daily fibre intake, this gut-loving cereal will leave bellies happy. This range has a granolastyle texture, and delicious additions like freeze-dried fruit, nuts and seeds. Taste hasn’t been compromised to make this cereal a great start to the day, according to marketing manager Rebecca Bergs. “People have shared that they often find that bran-based breakfast cereals are bland or have a cardboard-like texture,” said Bergs. “The Hubbards range is a game-changer in the breakfast aisle and people are telling us they are surprised with how good the cereal tastes.”
The launch campaign included a media event, a guerrilla marketing campaign, street posters in key locations and supermarket sampling. “There’s been high engagement on social media about the new range and the brand is the sponsor of a breakfast radio show, so the news about it is really cutting through.” Bran-ola is available in three varieties; Raspberry & Blueberry, Apricot & Pear and Almond & Chia. All three include probiotics – a billion CFU (Colony Forming Units) per serve, which ‘munch’ the prebiotic chicory root fibre. This makes the probiotics happy, further supporting gut immunity. n
RAINBOWS FOR BREAKFAST Popular food brand ‘I Love’ has made its way into the breakfast aisle. I Love Breakfast is the newest range from the creators of the popular gourmet pies, I Love Pies, and I Love Baking. “The range has something for everyone in the family, with three types of granola, and two fun cereals for children,” said I Love brand manager Kim Mar. Wholesome and natural ingredients in the granolas include wholegrain oats, crunchy seeds, toasted almonds and Kamahi honey. The three granola flavours are Raspberry & Almond, Apricot &
Linseed and Coconut & Macadamia and come in recyclable and reusable glass jars, a conscious packaging decision. Neither of the children’s cereals contain any refined sugar, just partially sweetened with date puree. Honey Rainbow Crunch is a puffed rice and buckwheat cereal that is naturally coloured with flower petals and berries. Cocoa Magic Crunch has the delicious combination of cocoa puffed rice and buckwheat. “We have been overwhelmed by the positive response from consumers about our newest range.” n
HIGH MARGINS FOR RETAILERS With a range of premium mueslis targeting health-conscious foodies, Something To Crow About have established themselves as one to watch. After achieving significant year on year growth over the last few years, the brand is now ranked eleventh out of more than 40 other breakfast manufacturers in the category and are the clear number two in the premium space (RRP >$12). Something To Crow About is New Zealand’s fastest growing premium breakfast brand for a reason, the range has one of the highest contents of nuts and seeds in the category and one of the lowest percentages of sugar. These factors, as well as delivering amazing flavours, have customers raving and coming back for more. (Total Breakfast Category Growth +1.1%, Source: IRI Total Supermarket Sales to WE 06/01/19). “This year has been a busy one with the sponsorship of the NZ Breast Cancer Foundation – Pink Ribbon
Breakfast Fundraiser, earlier in the year,” said owner Christine Millar. “Our team also attended the Go Green Expos in Auckland and Christchurch, engaging with loyal customers and introducing the brand to new customers. A key part of this activity is promoting where customers can find Something To Crow About for future purchases.” Moving forward, the brand has a few key events planned for November to celebrate its fifth birthday. Something To Crow About offer a delicious range of six premium mueslis, delivering high margins for retailers. The range includes gluten-free, paleo blends and vegan options. For more information or enquiries contact mike@crowabout.co.nz or grant@ ismpeople.com or visit www.crowabout.co.nz.
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breakfastfeature HANDMADE IN-HOUSE From Christmas cakes over 20 years ago to market leader of the superpremium breakfast cereal category in New Zealand in recent years, pure delish have had quite the ride. Its brand has been built on quality, categorychallenging and delicious products that are all handmade in-house by its own team of passionate foodies. Since the launch of its first breakfast cereal ‘original chunky nut muesli’ twelve years ago, the brand has since added another 14 skus to the range. pure delish cereals are renowned for taste, uniqueness, benefits and being made using only the most premium ingredients they can source. This October will see the launch of two new and exciting additions to the current range. A deliciously tangy and crunchy ‘raspberry crunch quinoa grain-ola’ and a new keto friendly, no added sugar ‘strawberry & pistachio breakfast mix’. Both cereals will sit alongside the rest of pure delish’s current super-premium cereals. The new keto cereal was designed following consumer demand for a cereal that ticked the boxes of grain and gluten
free, low carb and no added sugars. While the ‘raspberry crunch quinoa grain-ola’ was developed following the success and popularity of the ‘passionfruit crunch ancient grain-ola’. The new ‘raspberry crunch quinoa grain-ola’ is packed with nuts, seeds, premium raspberries, protein and fibre rich quinoa puffs. With both new cereals carrying a 4.5 star healthing rating, pure delish are sure they will be a hit with consumers. pure delish’s ethos has always been around producing quality products that are real, minimally processed, taste amazing and offer health benefits. In addition to being free from allergens, artificial colours, flavours and sulphites, the company also load its products with wholesome ingredients like nuts and seeds making the products densely nutritious, a big selling point with consumers who are increasingly concerned about the quality and nutritional values of foods they consume. With global trends increasing demand for more premium foods with added health benefits, pure delish is
well-positioned for future growth. Innovation, challenging established categories and evolving current offerings are a constant conversation at pure delish. Consumers are also wanting to know the story behind the brand and like to know they are purchasing products from a company that treats its people well, is ethical, community focused and sees the environment and sustainability as
priorities. pure delish is focused on these important issues and has already made many changes and improvements to reduce its environmental footprint, the company-wide focus on continuous improvement is what sets them apart from competitors. For more information on pure delish’s product range, please call 0957475701 or email hayley@puredelish. co.nz. n
NZ’s #1 Grocery Superfood brand*
For enquiries and further information contact your local Engagement Group Territory Manager or email: orders@pharmacarenz.co.nz. PharmaCare (New Zealand) Limited, 228 Bush Road, Albany, Auckland.
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www.naturesway.co.nz *Data Source: IRI Total NZ Grocery MAT 28/07/2019
LAST CHANCE TO ENTER
FOODSTUFFS NORTH ISLAND
PITCHme is the opportunity for suppliers to pitch their brand to a panel of buyers and influencers from Foodstuffs North Island. Initially suppliers submit an entry for consideration to the pre-selection panel, the finalists chosen by them will then have the opportunity to present their product to the full panel in person for feedback and of course the possibility of being stocked. It’s incredibly important to us that we provide products which excite our customers and meet their needs – even ones they haven’t yet thought of. We see PITCHme as a great way to help creative New Zealand producers to take a leap of faith, get their house in order and inspire us with innovative, sustainable and inspiring new products,” said David Stewart, GM Merchandise FSNI. “We can’t wait to see and hear what’s on offer for our customers at New World, PAK’nSAVE and Four Square.
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