SupermarketNews Magazine | October 2019

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October 2019 • Vol. 12 No. 10

BuyNewZealandmade (see page 20)

CARAMILK AND THE COLOUR PURPLE ARE TRADE MARKS USED UNDER LICENCE

editorialcomment A DIGITAL SOLUTION TO WHAT’S FOR DINNER Could a digital platform be the answer for retailers looking to capitalise on the meal kit and subscription services?

Sarah Mitchell US grocer Stop & Shop recently Editorial Director announced how it is helping its sarah@reviewmags.com customers answer the ‘what’s for dinner?’ problem. It teamed up with The Dinner Daily to offer customers personalised dinner menus to make meals easier for free during National Family Meals Month.

But could a subscription service to this digital platform be a win-win for grocers? Access to the awardwinning meal planning service allowed customers to receive a customised weekly dinner menu based on their family’s GROCERY LIST food preferences and WEEK ONE what’s on promotion Monday at their local grocery store.

Tuesday Customers also Wednesday received several tools to make planning Thursday family meals easier Friday including weekly meal plans sent Saturday directly to Sunday their inbox, meals based on

what's for dinner

what’s on sale each week, ability to customise food preferences, dietary needs and family size, a variety of menu options which included reduced carbs, gluten-free, dairy-free, nut-free, soy-free, egg-free and ‘stick to the basics’, as well as editable shopping lists so users can include all their weekly grocery needs.

It really is an easy, time-saving solution, at no cost. Customers are able to also use grocery delivery or in-store pickup, with a one-click ordering system which can save hours each week.

Retailers could implement similar systems that allowed customers to pay a subscription, or even offer it for free, for meal planning based on what is on promotion that week, with recipes and ingredients lists sent right to their inbox.

An added bonus would be the oneclick to order, and deliver. The cherry on top? A customised plan based on the shoppers previous purchasing habits.

Enjoy the issue.

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

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

food& grocery COUNCIL NEW ZEALAND

www.fgc.org.nz

diarynotes

November 10-12:

Gastronoma, Spain

November 12-14:

FHC China

November 21-23:

World Tea & Coffee Expo, Mumbai, India

November 27-29:

Japan's Food Export Fair

January 19-21, 2020: Winter Fancy Food Show, San Francisco, USA February 5-6:

The Source Trade Show, UK

February 15-19:

Gelatissimo, Stuttgart, Germany

March 29-31:

Parizza, France

April 15-17:

Anufood, Shenzhen, China

April 15-17:

SIAL Canada

departments

03 News 15 Checkout What's New 18 Store of the Month 22 Chilled Feature 26 Deli Feature

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SupermarketNews is published under license. Please direct all enquiries and correspondence to SupermarketNews. The opinions and material published in this edition of SupermarketNews are not necessarily those of the publishers unless specifically stated.

All material in this publication is copyright and may only be reproduced with the consent of the publisher. Copyright 2019

CHAIRMAN PUBLISHER GENERAL MANAGER EDITORIAL DIRECTOR EDITOR EDITORIAL STAFF ADVERTISING SALES SENIOR DESIGNER GRAPHIC DESIGNER

ISSN No.

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

1173-3365

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

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food& grocery COUNCIL NEW ZEALAND

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

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

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

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

news 50 YEARS PRESERVED Barker’s of Geraldine is the remarkable story of a pioneering New Zealand family, who turned a tiny corner of their farm into a cottage industry that grew like topsy to become a major food producer. Celebrating 50 years in business this year, Barker’s was founded by Anthony Barker and his wife Gillian in 1969.

Together, from humble beginnings, they put people before profits and created a strong, viable, values-based company. The first product they launched under the Barker’s brand was their elderberry wine, which was a huge hit and from here they diversified into full-scale fruit wine production. Barker’s process a lot of New Zealand produce for NZ provenance label claims and export over 20% of their production, mostly to Australia.

Barker’s are leaders in many grocery and foodservice categories and also supply processed fruit products in bulk to large Bakery and Dairy manufacturers. Their focus on innovation has yielded steady compounding growth averaging 11% per annum over the past 25 years. They employ over 220 staff, making them the largest employer in Geraldine and a significant employer in the South Canterbury region.

LOW SENSORY HOUR

Countdown stores across New Zealand will offer customers a low-sensory Quiet Hour every Wednesday from 2.30pm to 3.30pm. Countdown has been holding Quiet Hours in a small number of stores for the last year after one of its team with an autistic child suggested it would be a great idea. After testing how the concept would work for team and customers, Countdown is rolling Quiet Hours out nationally after incredibly positive feedback.

The Barker’s family credit much of their success to their business ethos of innovation, determination, risk-taking and investing in people. They credit the people of Geraldine and those around them, who shared their dream and helped to make it a reality. Today, this success is measured in the community spirit and culture that’s behind every Barker’s product, and in the strong brands they have built.

Barker’s of Geraldine: 50 Years Preserved is Michael Barker’s proud tribute to his father Anthony and the story of a heartland New Zealand business, guided by its people, who share their memories in the book.

Together, their story is one of entrepreneurial spirit, creativity, fun and dedication to community.

“It is my hope that this will be a story that inspires others and resonates as a story of risk-taking and success, a uniquely Kiwi story that celebrates people first and foremost . . . For hundreds of people in Geraldine and further afield, it’s been our life’s work and we couldn’t be prouder,” said Michael Barker. n

Let’s show case the best of your brands.

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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.

Quiet Hour offers customers a time to shop in Countdown stores that is easy on the eyes and ears by reducing noise, lighting and other distractions in-store. Lighting throughout the store is reduced, in-store radio is turned off, checkout volumes are lowered, trolley collection and shelf-stocking is kept to a bare minimum, and there are no PA announcements except in emergencies.

Kiri Hannifin, Countdown’s General Manager Corporate Affairs, Safety and Sustainability, said Countdown’s decision to roll out Quiet Hour nationwide felt right for its diverse customer base.

“We want our supermarkets to be welcoming and inclusive for all New Zealanders and their families.

We know grocery shopping can be an anxietyinducing experience for some customers and we wanted to help with that. By making a few small changes and creating a Quiet Hour, we hope we can make a big difference,” said Hannifin. n

BUSINESS OF THE YEAR New World Otaki took out the supreme award at this year’s Electra Business Excellence Awards for promoting and recognising business excellence in the Kapiti-Horowhenua region.

New World Otaki won a sweep of awards on the night, including the “Give where you Live” Achievement Award, recognising committed and smart community support. They also bagged the Large Business Excellence Award and were finalists in the Health and Safety Achievement Award category.

The judges said they were impressed by New World Otaki’s highly-focused management and leadership and attributed its business growth to a genuine understanding of their customers and a commitment by employees to finding innovative ways of meeting their needs.

Steven Cole said that as operators and owners he and wife Janine are extremely proud of the wonderful team and the business that had been built.

“Huge credit is owed to our dedicated staff who all exemplify our customer-focused culture every day,” said Cole.

New World Otaki won a sweep of awards on the night, including the “Give Where You Live” Achievement Award, recoginising committed and smart community support. They also bagged the Large Business Excellence Award and were finalists in the Health and Safety Achievement Award category. n

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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news DUNNHUMBY TO SUPPORT FSNI

FOOD ON THE GO

Service station Z is flipping the typical retail model on its head with the launch of its first in-store Habitual Fix to make finding fresh food easier for those on the go.

The Kiwi energy company’s first Habitual Fix opened at Z Royal Oak service station in Auckland, offering a full menu of healthy, fresh food made in front of customers. Z’s general manager of retail, Andy Baird, said there’s a big gap in New Zealand for fresh, healthier food that is available quickly, especially outside main shopping areas and malls.

“Fresh, healthy choices for people

who are in transit are still really hard to find in New Zealand. We want to start changing that by offering fresh food at our convenient locations,” said Baird.

“Customers have been clear they want fresher and better food at service stations. We hunted for a way to provide it and it made sense to pair up with a proven New Zealand owned brand that offers fresh quality food.”

Z will trial Habitual Fix at Royal Oak and, if it proves to be something customers want, the company will look to roll it out to other Z service stations. n

Made using traditional Korean and Asian recipes from OTTOGI Korea which is one of Korea’s no. 1 household food brands. Made locally in New Zealand. Our aim is to share Korean and Asian cuisine/marinades to nonasian customers so they are able to cook and authentic meal in the comfort of their own kitchen.

For more information contact 09 267 7476 or email nzsales@ottogi.co.nz

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World-leading customer data science company dunnhumby announced the partnership with its first customer in the Australia and New Zealand region; Foodstuffs North Island. The 100 percent New Zealand-owned grocer will gain insights from dunnhumby’s data analytics and intelligence to take their customer retail experience to new levels.

Foodstuffs North Island will also be one of the first retailers in the APAC region to utilise dunnhumby’s innovative pricing and promotional tools to help plan more effective strategies.

This partnership represents an expansion into a new market for dunnhumby, following its launch into the ANZ region last year. dunnhumby’s new Auckland-based team comprises local and international talent.

The Auckland and Sydney offices will be supported strongly by a large team of data scientists and solutions experts from its global headquarters in London and across APAC. Over the years New Zealand shoppers have grown used to buying products on promotion.

This has driven industry

CAN MAKEOVER The iconic 12m-high can of Tatua’s famous Dairy Whip cream – which provides a must-stop photo opportunity for passers-by in the Waikato – has had a makeover.

The can is actually a giant stainlesssteel silo and is a focal point for the

behaviour which focuses on product rather than making the best use of rich data to ensure customers’ real needs are addressed in store and online.

“We’ve set out to put the customer at the centre of every decision we make in more than 400 stores and online in the North Island. There has been a seismic shift in the digital expectations of our New World, PAK’nSAVE and Four Square customers, whether shopping online or in-store. “dunnhumby has a unique capability in this space and we’re looking forward to working with them to make our data work harder regardless of the platform,” said Chris Quin, CEO Foodstuffs North Island. n

small Waikato settlement of Tatuanui, just outside of Morrinsville. It was first branded as a Dairy Whip can in 2013 and sits proudly outside the Tatua Co-operative Dairy Company’s factory gates.

“It’s become quite iconic in the Waikato and it’s not far behind the L&P bottle in terms of visual recognition and interest. People stop and take photographs of it all the time,” said Susanne Rolfe, Tatua’s general manager of marketing and sales.

But locals and tourists will now need to take an updated photograph as the can’s ‘look’ has been totally refreshed to reflect the new Dairy Whip design released to supermarket shelves last month.

“It’s the same delicious product that everyone loves with a fresh new look.” said Susanne Rolfe.

“Tatua Dairy Whip is a long-time Kiwi family favourite and with its new modern can design and delicious new imagery, it now looks even better on refrigerator shelves. It’s great to have the new-look cans on supermarket shelves and in food service outlets and the feedback so far has been terrific.”

The new Dairy Whip designs are the final stage of a Tatua’s packaging refresh. Earlier this year Tatua launched a range of resealable pouches for its specialty creams including mascarpone, crème fraiche, sour cream and cooking cream. n

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techbytes ROBOT BARISTA

FOOD BRAND USES GOOGLE LENS Uncle Ben’s brand is partnering with Innit, a connected food platform, to launch a breakthrough AI-driven innovation that will forever change the way consumers engage with food. It is the first food brand to leverage Google Lens, Google’s visual search technology, to connect helpful digital information to physical products and unlock dinnertime solutions in-store and at home. With an increasingly complex landscape of dietary restrictions and

Briggo’s ‘Connected Coffee’ while ordering ahead via the mobile app or at multiple touchscreen kiosks inside the store. Customers can choose from coffees, cappuccinos, seasonal lattes, and several other gourmet hot and iced coffee and tea drinks. Using the precision and efficiency of Briggo’s robotic technology, drinks are crafted within minutes from Briggo and Allegro beans, fresh dairy, and gourmet syrups. “We are always looking to deliver fresh convenient experiences for our shoppers,” said Jessica JohnsonKeller, southwest regional vice president for Whole Foods Market. n

Briggo, creator of the world’s first gourmet, robotic barista, will open its first grocery store location in the US inside a Whole Foods Market.

The company has officially joined the Friends of Whole Foods Market programme and will deliver shoppers an innovative, in-store coffee service which also includes Whole Foods Market artisan house brand, Allegro Coffee. Shoppers can experience

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consumer questions, and an ever-growing lack of time, grocery shopping has become daunting. The Uncle Ben’s Innit Google Lens experience is designed to help families cut through the clutter to provide recommendations, inspiration and information where and when they need it. The app lets users search

what they see, get stuff done faster, and interact the world around them in an entirely new way. n

BABY INFLUENCER Swedish supermarket chain Ica launched what may be the first virtual baby influencer in the market.

The six-month-old artificial ‘baby’ was introduced in an effort to promote the company’s latest line of baby food and expand its offering by providing nutritional advice and expertise. Since its announcement, the virtual baby influencer has gained thousands of followers on Instagram.

The platform is used to document

the virtual influencer’s everyday life and engage with its followers. The retailer is hopeful that the launch will effectively appeal to new parents. n

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internationalaisle EDIBLE BUG REVOLUTION

Supermarket trailblazers IGA have announced it will be the first chain of Aussie supermarkets to stock edible crickets. The addition of Grilo products to IGA shelves comes on the back of increasing demand from customers for more sustainable sources of protein. “We are passionate about bringing our customers new and exciting products that they wouldn’t usually be able to find,” said the HG Retail Group. For people looking to reduce their environmental impact while also meeting dietary needs, edible crickets offer the perfect substitute. “Grilo Protein is one of these such products and we are proud to support this innovative and local company which is committed to supplying healthy, sustainable and future conscious food that tastes great!” said Rob Outridge, IGA Owner, Maleny. n

RARE HONEY BLOSSOMS

Honey pots aren’t created equal and there is only one that can claim its spot as having the highest Unique Manuka Factor (UMF) ever tested. It is also the world’s most expensive honey with connoisseurs heading into luxury retailers such

as Selfridges and Harrods in London and buying up to ten of the 230g jars at a time to secure a supply. Each jar retails for £1,388 in the UK. This precious and highly collectible honey is the 2017 Rare Harvest made by The True Honey Co. This authentic New Zealand Manuka honey, harvested from a single highly secret block of Manuka trees has been independently certified at an unprecedented 1,700+MGO, 31_ UMF and is strictly limited to 1000, hand numbered, signed jars. Each jar is luxuriously topped with handturned NZ native timber lids, the wood is also incorporated into a bespoke, brass handled honey drizzler. Its white magnetically sealed outer box opens out into five segments, reflecting the petals of the Manuka blossom. n

NO PLASTIC FOR CANS Waitrose has announced that it will trial the removal of plastic in bulk canned products. If successful it looks to save 18 tonnes of plastic annually. The plastic wrap, which is used to hold multiple cans together, will be entirely removed from top-selling products.

This includes private label baked beans, chopped tomatoes, plum tomatoes and sweetcorn. The trial is part of the company’s more extensive vision of sustainable packaging. “We are determined to make all our own-brand packaging widely-recyclable, reusable or home compostable,” said Waitrose. “We will have identified solutions for all our packaging by 2020 and meet our target by 2023.” n

Join IRI at 2019’s State of the Industry focusing on the changes and trends driving the FMCG industry today and the near future.

Join IRI at the 2019 State of the Industry Presented by Vicky Herring, Head of Solutions, Innovation and Retail, IRI NZ

Learn from market leading experts about the areas of opportunity for brands and retailers to grow in 2020 and beyond. Hear from: • Nick Tuffley, Chief Economist, ASB Bank What the changing economic landscape means for FMCG businesses.

• Paul Hinds, Managing Director, Asia Pacific IRI What we can learn from the UK FMCG marketplace.

• Alistair Leathwood, CCO, Asia Pacific IRI The dynamics shaping Australian retail.

Wednesday, 13th November 2019 Vodafone Events Centre, Auckland 770 Great South Rd, Wiri, Manukau 2104 Registrations Open Now www.iriworldwide.com/en-NZ/News/Events

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SUNFLOWER LANYARDS

HIGH SUGAR ADS BANNED

Marks and Spencer has become the first UK retailer to introduce sunflower lanyards into all of its UK stores, alongside giving 80,000 colleagues clear information on what the lanyards mean and how to serve customers who wear them. The introduction of the sunflower lanyards is part of M&S’s ambition to be the most accessible retailer, both in-store and online. The sunflower lanyard scheme helps people with hidden disabilities which aren’t always obvious – such as autism, dementia and visual or hearing impairments.

When a customer optionally wears a lanyard it’s a discreet signal to store colleagues that they may need a little extra support when shopping. n

In a bid to reduce diabetes, Singapore’s Ministry of Health has implemented a ban on adverts for high-sugar drinks.

The ban will extend across all traditional and new media platforms like TV, internet, newspaper, radio and outdoor ads.

If accomplished, it will make Singapore the first country in the world to do so. It also looks to implement a mandatory front-of-pack nutritional label that will be colour-coded to indicate whether the drink is healthy, unhealthy or neutral.

Recent studies have shown that colour-coded labelling has the potential to cause an increase of 18 percent in the number of consumers choosing a healthier option. n

A SUPERMARKET RESTAURANT Coles has opened its first-ever food hall in Melbourne, Australia. It features one of Melbourne’s favourite cafes and Australia’s leading sushi retailer as part of an ongoing transformation to make Coles a destination for convenience and health-focused shopping. The refurbished supermarket provides a convenient destination for premium quality and fresh meal solutions to inspire customers and help them to live healthier, happier lives. In line with Coles’ strategy to innovate through partnerships, Coles has teamed up with Melbourne husband and wife due Simon O’Regan and Jackie Middleton to bring the popular CBD-based café EARL Canteen to the store, to cater to increasing consumer demand for healthier meal solutions. Coles’

strategic investment in tailoring supermarkets to local communities will see more than 100 existing Coles stores converted to the new Fresh Convenience format before Christmas. n

The Real Deal

To order or for more information contact your local Talley's representative. www.talleys.co.nz

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BREWING A CARBON ZERO FUTURE The Fermentist microbrewery in Christchurch is owned by Lion, and was built in 2018 to revive the company’s presence in Christchurch after its iconic red brewery was destroyed in the 2011 earthquake. The brand came to life a little differently, built with a purpose to deliver a beer brand that does good for people and the planet and to act as a test bed for sustainable brewing practices.

he Fermentist has set the ambition to be NZ’s most sustainable brewery – creating a positive brewing legacy by building sustainability into the business from the ground up and putting it at the heart of all decision making. From the start the brewery was installed with solar panels for electricity usage and hot water heating, spent grain is composted instead of sending it off to cattle feed, waste is minimised and recycled wherever possible.

Sara Tucker

Relations Director, Lion New Zealand

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The taproom uses upcycled furniture and repurposed spaces – including an old bank vault and church pews, and there are green spaces throughout, including an internal living wall and raised garden beds that grow vegetables for use in the kitchen.

Rainwater is collected for watering the gardens and customers are encouraged to take advantage of a re-filling station and tap options (including sodas, wine and kombucha) rather than bottles, to reduce packaging waste sent to landfill. An electric hybrid SUV is also used for local deliveries.

Another interesting point of difference is that the menu at the taproom is entirely vegetarian with a heavy focus on supporting local suppliers. This not only lowers the environmental impact and contributes positively to the local economy, but it also helps boost the beer category’s reputation by challenging some of the unhealthy stereotypes that surround it, in this case, showing customers that beer doesn’t have to be matched with burgers and fries or steak and mash, there are so many flavoursome and healthy alternatives utilising home grown, fresh produce.

The Fermentist team can now lay claim to having brewed New Zealand’s first carboNZero beer, following product certification by EnviroMark Solutions for the Kiwi Pale Ale (KPA). CarboNZero certification required accurately measuring the entire footprint of the KPA, from the fertilizer that goes into growing the grain to refrigeration of the end product in the consumer’s home.

From this a mitigation plan was created for the carbon footprint – requiring it to be reduced each year.

The relatively small footprint created by making the KPA is offset by taking the same amount back out of the atmosphere through carbon credits purchased from the Banks Peninsula’s Hinewai Reserve.

Off the back of this certification the team have now set a bold new ambition, to be the first fully carbon neutral brewery in New Zealand – which The Fermentist expects to achieve in 2020.

Over half of Kiwis now express high levels of concern over the impact of climate change on our country (Colmar Brunton, Better Futures Report 2019), with millennials driving a change in consumer behaviour.

According to the NZ Shapers Report commissioned by The Purpose Business, 70% of Kiwi millennials are prepared to make major changes to their lifestyle and behaviour to help reduce the effects of climate change and 50% are now supporting/buying from ethical companies.

CarboNZero product certification makes life easier for consumers, who are increasingly demanding ethical brands. The certification process has also helped The Fermentist accurately measure the greenhouse gas footprint for the KPA and put in place strategies to manage and reduce that footprint each year with the implementation of a Reduction and Management Plan.

Regeneration and supporting the local community are two key focuses imbedded into The Fermentist’s sustainability strategy. The brewery supports local wherever possible working with a steadily growing pool of ethical suppliers to showcase the great products right on The Fermentist doorstep.

Raw materials to make the beer are sourced from local suppliers in the South Island, malt from Dunsandel and hops from Riwaka, and local businesses are supported by using local produce wherever possible in the kitchen and by doing things like showcasing local artwork on the walls.

With water a key ingredient in beer The Fermentist also wanted to do something to protect that resource, working with Conservation Volunteers NZ to identify a long-term local project to support. The brewery has now adopted the Addington Brook to regenerate this spring fed tributary for the Avon River, home to the native long finned eel which is at risk due to pollutants and fishing.

Building The Fermentist from the ground up has given the company the chance to create a more conscious, community focused brand that will be used as a platform to experiment, share knowledge and most importantly create positive change.

As Lion’s test bed for sustainable brewing practices, The Fermentist is now sharing its carbon learnings with the wider Lion business, which is looking to continue to make big strides on the carbon reduction journey. n

NEW LOOK, NEW LOCATION AND NEW PRODUCTS Since 1987, CH’I drinks has been a regular and healthy contributor to the drinks category in New Zealand. The brand is celebrating 32 years in business with a refreshed look, new location and new products, with the team busy planning to bring new ideas and add value from the new workshop location in Riverhead, just outside Auckland.

In the mid-1980s, founder Gary Furniss was convinced a natural beverage would be better for consumers than the soft drinks that once dominated the drinks aisle. Furniss studied natural products and its many benefits back in the UK during the 60s, at a time when the ‘natural’ trend wasn’t exactly on-trend.

Using his knowledge and advice from traditional herbalists he launched the CH’I Original herbal drink to a very surprised market in 1987.

Being ahead of its time has become a bit of a habit for the CH’I business. Thirty years ago, the team wrote to the Minister of Health deeply concerned about the potential harm coming from excessive consumption of soft drinks with high levels of sugar. “They asked for permission to use stevia as a natural sugar replacement,” said Ray Nicholls, managing director at CH’I Drinks.

“In 1989 the Minister of Health had other things on her desk and CH’I’s request was politely declined. After waiting 20 years for the rules to change, CH’I stevia sweetened sugar free was launched in 2011, a significant seven years ahead of the industry leaders’ first

stevia sweetened product.”

While all this was happening, CH’I has steadily reduced the sugar level in its original drink from a whopping 11 percent in 1987, to 8.4 percent, with more reductions to come. “With this reduction and a focus on sugar levels in new products, we have more than halved our sugar usage.” The handcrafted herbal ideas and contents of the drinks set the CH’I brand apart. Consumers instantly recognise these as a source of earthy connected ideas and there’s a confidence the product will be positive and healthy. With consumers being increasingly more aware of provenance of products and brands the team at CH’I are proud of the brand’s story and the team behind it.

“Eating or drinking something is a huge display of faith in the people suppyling it. You have to respect that.

We’re aiming to do much more to earn more consumer confidence than to just simply meet our legal food safety obligations.”

A feature of the CH’I business is its private ownership that has only been in the hands of three New Zealand families. “Some days it’s a handicap, but most days, it’s a blessing.”

In the last 12 months, the CH’I team have taken the business through an ownership change, relocation and a brand evolution. The result is the new identity – The CH’I Drinks Workshop at Riverhead, New Zealand. The strong green, red and white branding continues into the refreshed look of the logo and packaging. The New Zealand origin shout out is front and centre on new labels. Like most beverage industry players, CH’I support the proposed container refund scheme.

“We’ve had similar schemes in our export markets for decades and they are not the end of the world. It’s just one more thing to adapt to while you get on with the real business of refreshing customers.”

PET packaging has been the main form of bottles for CH’I historically. With its new sparkling products, the brand has opted for glass and is planning to progressively adopt more recyclable packaging.

From here on, the CH’I business is openly declaring its purpose. “We’re all about crafting new herbally-inspired ideas that can build the value in CH’I for all our partners.” The first of these new ideas are being rolled out now with two value-added entries in the ginger drinks category and the unique high pH water that has been a foundation of CH’I is offered as a naturally alkaline water. There is more to come with plans to take CH’I into other categories where herbal ideas can add value. n

DRINKS FOR THE MOMENTS YOUR CUSTOMERS PUT THEMSELVES FIRST.

New ideas in premium beverages.

750ml Naturally Alkaline water with record high pH tested at 9.7.

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330ml 330ml Handcrafted Fun nostalgic extracts of Ginger flavours of New and Cardomom. Zealands favourite Warming brighter baked cafe treat. flavours.

300ml The Original CH’I herbal drink since 1987, now in a recyclable glass single portion.

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Being Sun Smart Slip-Slop-Slap was a popular sun-care campaign known by those generations who remember the 1980s.

It came with a catchy tune and a cute bird mascot, and the message was so simple that small children could understand it. Years later the word ‘Wrap’ was added, as in wrap-around sunglasses.

Katherine Rich

Chief Executive NZ Food & Grocery Council

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oday more than ever, the use of sunscreens is vital under the harsh suns of New Zealand and Australia.

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And not just when the sun is shining – every day.

Despite clear instructions and media campaigns by manufacturers or health promotion campaigns such as the Health Promotion Agency’s ‘Avoid #Dumburn’ digital campaign, many Kiwis don’t know how to apply sunscreen correctly.

There are regular stories in the media about sunburnt people who

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usually profess to have applied sunscreen to the letter of the instructions. The photos of sunburn, particularly of children, are winceworthy.

The makers of sunscreen are between a rock and a hard place in responding to such cases because they usually are forced to comment before they have all the facts, and of course want to make sure they are empathetic to those in sunburn pain.

What is usually found to be the case – but never covered in any follow-up story – is that there are other factors: the sunscreen might be years old and out of date (yes, it goes out of date), it might have been left on a hot dashboard (temperature is important), the proper amount wasn’t applied (companies can tell by the amount returned in the tube), re-application was insufficient, or there was just too long spent in the sun.

Though it seems like a simple process to apply sunscreen, there are some watch-outs that most of us would benefit from remembering.

When I looked at New Zealand’s SunSmart advice at sunsmart.org. nz (which is run by the Health Promotion Agency), I soon realised I fell into the “more to learn” category.

For example, SunSmart advises one teaspoon of sunscreen should go on each arm and leg. That’s a lot of product needed to protect ourselves from New Zealand’s harsh rays.

And sunscreen should be applied

20 minutes before going out in the sun and then reapplied every couple of hours, and particularly after swimming.

The messages about sun safety need more prominence than they get, but I’m not surprised that only the bare minimum is possible given there’s only around 11 cents per New Zealander spent on spreading the message through taxpayer-funded campaigns.

Consumer NZ’s regular (the Food & Grocery Council would say unfair) criticism of sunscreens pops up each summer like a hardy annual. But rather than reaffirm the message of the importance of being safe in the sun, its annual testing and debatable results tend to leave consumers confused and feeling that sunscreens can’t be trusted.

The reality is that in New Zealand, and globally, the manufacture of sunscreen is highly sophisticated and complex. Products are tested against stringent standards, and in New Zealand they must meet many different cosmetic and commercial laws.

This year, the Food & Grocery Council, Cosmetics NZ, and retail partners are working together alongside member companies, including Nivea, Banana Boat, Johnson & Johnson, L’Oréal, and the Cancer Society, to talk about improving testing regimes and how they can do more to spread the message about sun safety. Many lives depend on making sure we are all more sun smart. n

THE BENEFITS OF A COLLECTABLES PROGRAMME If you’ve popped into a Countdown store recently you will have been greeted by a winking Moana, large letters and a lot of Disney characters. No, you haven’t taken a wrong turn and ended up in a toy shop - what you’re actually seeing is our latest collectable programme, Disney Words, coming to life.

Scott Davidson

General Manager Buying & Merchandise, Countdown

We haven’t engaged with a loyalty programme since Star Wars three years ago. That was an incredibly popular programme and a very tough act to follow! We did wonder whether customer sentiment might have waned for loyalty programmes, but the reaction so far from our customers, our team and our supporting suppliers has been incredibly positive.

What our loyalty programmes have proven time and time again is that when you combine education, learning opportunities, and imagination with the excitement of collectability and scarcity, you are able to engage kids, their parents, their

extended family and schools. From there, the programmes start to take on a life of their own, well beyond just a supermarket promotion.

The educational element of the Disney Words programme has already been warmly welcomed by parents. It’s also really resonating with teachers, particularly teacher aides and parents of children with special needs and sensory disorders as placing the tiles in order and playing with small objects helps to calm children when they are feeling overwhelmed.

The tiles also help to make activities such as spelling more exciting. Our 18,500-strong team are really passionate about contributing to the 180 communities we operate in, so we knew it was important that we found a way for as many Kiwi kids as possible (regardless of where their parents shop!) to experience the excitement of Disney Words.

No.10 New Product Pacesetter *

To do this, we worked with an external organisation to design a special school kit to support the current New Zealand curriculum.

With a focus on low decile schools, we gifted 250 of these kits to schools across Aotearoa reaching more than 9,500 Kiwi kids. Feedback from these schools has been overwhelmingly positive with the school communities also supporting the classes by giving extra tiles they had personally collected to enhance the classroom activities.

We were also determined to ensure the tiles were planet friendly. Each

of the tiles are wrapped in paper and made out of recyclable tin, which makes them robust and ensures they can be enjoyed by generations for many years to come.

We’ll also be giving the in-store Moana characters a new life in the children’s hospitals around the country at the end of the promotion.

For suppliers, being involved with these programmes gives them a great opportunity to showcase their products in a new and different way, and potentially to new customers who are willing to forgo their usual brand to collect those extra tiles! n

Thankyou is a top performing non-food brand in grocery, based on first full year of sales June 2018 – July 2019.

For results-driven packaging & communications, contact Ryan Marx on 021 683 040 ryan@marxdesign.co.nz marxdesign.co.nz

branding & packaging *IRI NZ New Product Pacesetter Report, August 2019

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MATTHEW MULLINS Store Manager, New World Newlands

Matthew Mullins grew up in Christchurch, where like many young Kiwi boys he harboured ambitions to one day become an All Black.

H

e first started working with Foodstuffs at the age of 15, when he picked orders in the chilled and frozen distribution centre part-time after school and full time in the holidays. It wasn’t until he completed his OE and

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returned to New Zealand some years later that he gave the industry serious consideration as a career choice.

“I initially liked the idea of being hands-on, not confined to an office, and having the opportunity to work hard and build my way up to potentially owning and operating my own business over time,” said Matthew. This is exactly what he did, capitalising on an opportunity at Fendalton New World in Christchurch to work in multiple departments and roles over a five-year period before moving to Wellington in 2014 to take on the role of store manager at Railway Metro New World. There he stayed for four years before moving to New World Newlands in June 2018.

Matthew recently became a steward of the New World Wine Awards, adding another string to his bow.

“It was a real eye-opener to see what goes into this event as we don’t generally see that side of it working in our stores. The integrity of the process is amazing and ensures that the wines selected really are the best of the best,” he said. Aside from learning a great deal more about wine, the experience has helped him to understand the importance of the annual event to his customer base – the awards provide a reliable mark of quality and assist shoppers in their decision-making.

“Any team member in any of our stores, no matter their role or experience with wine, can make a confident recommendation and know wholeheartedly

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that the customer is getting a top wine at a great price.”

Over the course of his career, Matthew has worked under and with many high-level industry figures, allowing him to become familiar with a wide range of leadership styles, thereby helping to develop his own approach. His positive attitude and strong work ethic have helped propel him to success, and he considers his people skills one of his greatest strengths. “Being able to have a positive impact on others in some way – whether it’s something small like managing to make a customer or a team member’s day, to having a larger impact on your team and community – being able to make a difference to others is the most rewarding part,” he said.

Of course, the industry is not without its challenges, and often the abundance of personalities involved can become a challenge. Matthew stressed the importance of knowing where to focus one’s time and energy, and navigating hundreds or even thousands of interactions a day effectively. But, so long as the challenge is faced head-on, it’s a perk of the job in his eyes.

“I love the fact that no two days are the same – this industry is fun, fast, and addictive, and I don’t think anyone would say being a grocer is boring.”

Outside of work, Matthew enjoys keeping fit and active, participating in a wide variety of sports. He also enjoys reading, catching up on the latest Netflix series, or indulging his love of coffee whilst exploring Wellington’s thriving café scene. In May this year, Matthew achieved a major goal of his when he made it onto the Foodstuffs Trainee Operator Program, and he is currently working towards his next milestone of becoming an owner-operator of his own store. n

The Reel Deal Cadbury has introduced a new Favourites box which includes Choc Fish. For nearly a century, the delicious choc-dipped marshmallow fish has been the classic Kiwi reward for a job well done. The fan favourite is now joining the Cadbury Favourites line-up, New Zealand’s top treat for any get-together, for the Kiwi-est food pairing since fish and chips on the beach. The limited-edition box is designed by iconic Kiwi artist Glenn Jones, which based on an old-school sardine tin.

“My growing collection of Kiwiana art prints are created with the aim of putting a smile on people’s faces. This design was inspired by the iconic Cadbury Chocolate Fish,” said Jones.

Organic Appeal Delmaine have added two new beans to its premium beans range; Organic Chickpeas and Organic Red Kidney Beans. Certified organic under EU regulations and packed in Italy, these new lines offer the same quality and taste associated with all Delmaine tinned vegetable products with the added appeal of being organic. For more information phone 0800 335 624 or email enquiries@delmaine.co.nz.

Ginger Treat Herbal drinks ideas don’t have to be completely serious. Ginger Crunch is this summer’s new idea in the ever-popular ginger drinks category. The CH’I Drinks Workshop at Riverhead have found flavour combinations to make this a near perfect drinkable version of a favourite baked ginger treat. It is a bit on the spicy side so balance up your range with the less challenging Ginger and Cardomom flavours of CH’I’s GINGER SPICED. For more information, contact info@chidrinks.com or 09 412 2348.

What Spoons Are Made For After more than three years of tasting, and absolutely no-double dipping, Fix & Fogg are proud to release its latest two nut butter creations: Chocolate Hazelnut Butter and Chocolate Almond Butter. These are what spoons were made for. The products are rich, delicious and utterly divine, with absolutely no palm oil. With over 120 nuts in every jar, it contains a third less sugar than conventional chocolate spreads and is vegan friendly.

Both variants are available now. For more information, please email info@fixandfogg.co.nz, or call 021 190 5695.

Tempt The Tastebuds Mount Somers Flavours is changing the face of a category. The innovative honey brand from Midland Apiaries, Mount Somers, has revolutionised honey as we know it and brought new life to the supermarket spreads category. Dedicated to natural New Zealand honey, Mount Somers wanted to introduce honey as a great natural alternative to processed sugar dominated jams, preserves and marmalades on one hand, and high fat peanut butter and high-fat, high-sugar, dairy-based chocolate-type spreads on the other. The brand’s Natural Flavour Sensations range introduces a wild and exotic, modern choice flavours including Creamy Caramel, Velvety Vanilla, Tangy Orange, Lime and Lemon and Warming Ginger to the world of honey. The perfect choice and exciting natural alternative spread, topping or dip. For more information, contact Adam Boot, adam.boot@midlands. co.nz, or call 03 928 8081.

Splash Of Fruit

Delivers On Taste

Green Valley are proud manufacturers of Cooking Cream, Organic 1L range and Barista Silk @Home. Cooking is a serious business and if you want a quality dish, Green Valley Cooking Cream is a must have. With only 17 percent fat, it delivers on taste, performance, reliability and ease of use. Organic milk - nurtured by nature and full of goodness. Its 1L range is in a class of its own, with newly designed labels and beautifully sleek bottle, the taste is second to none and what’s more, organically produced. Barista Silk @Home is a new kid on the block. Once only in the realm of the professional barista, the team have created a take home milk, which will give coffee a creamy delicious texture. It heats and stretches beautifully and is fantastic for latte art.

Give it a shot! For more information, contact www.gvd.co.nz.

Sparkling water and a splash of New Zealand fruit. That’s all that goes into a can of SkinnyFizz. With a daringly naked taste and no sweetness, SkinnyFizz (around 0.2g of sugar per can) makes for a great alternative to sugary drinks and an upgrade from tap water.

The team have put some tongue-in-cheek back into hydration. Its cans come in three refreshingly real flavours: lemon, raspberry, and lime.

Imagined and made in Aotearoa, the brand believes in being as skinny on the environment as possible. Using recyclable, low-ink materials in all of its packaging (cardboard) and products (aluminium cans).

Available in 4 x 330ml individual flavour packs: lemon, raspberry, and lime.

For more information, contact Nathan at Nathan@skinnyfizz. co.nz or 027 843 3209 or visit www.skinnyfizz.co.nz.

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Authentic Range A Good Cocktail

The team at the Good Cocktail Co wanted to offer global cocktail lovers an indulgent, convenient and affordable drink without artificial ingredients or any nasty additives. It had to be easy to mix with clean, pure ingredients and definitely no fuss.

So, the on-trend flavours of the new Good Cocktail Co range are from real fruits and natural botanical extracts, pure New Zealand artesian water and are unique twists on old classics with sensory ingredients such as hibiscus blossoms.

Packaged in an easy pourable soft pouch, they are convenient and recyclable and made in New Zealand. The pouches fit easily into the fridge or a picnic basket, are convenient to take to a party or whipping up a fun cocktail moment with friends on the beach, at music festival or on camping adventures, with five great cocktails per pouch!

The range includes Cosmopolitan, Margarita, Mojito and a complementary Simple Syrup that is the backbone to home-made cocktails such as Whisky Sour.

Contact your Alliance marketing rep or call 09 263 9466 to place your order today.

Quality Reusable Bag Zerobag original is made in NZ and was launched in early 2009. It achieved nationwide recognition and success in the boutique reusables market.

Creator Aaron Jones thought of the idea while living in London.

Appalled by the ever-increasing plastic pollution in the city, he set upon finding the perfect lightweight, long-life, quality reusable bag that could fit in his pocket. A chance conversation with a friend in France about skydiving and the reusable bag designs he was working on led to the idea of sourcing out-of-service parachutes to fashion upcycled bags. The latest addition to the range is made from 100 percent certified recycled plastic bottles (rPET) material and sewn together with military grade threads and high quality construction techniques to ensure longevity. For more information, contact Aaron, on aaron@zerobag.co.nz, call 021 293 8627, or visit www.zerobag.co.nz.

Quick And Easy

Tatua has expanded its range of convenient whipped desserts. With no artificial flavours or preservatives, Tatua Caramel Mousse is the perfect quick and easy dessert to keep in the fridge. Light, creamy and delicious, this culinary creation pairs well with lots of favourite sweet treats or enjoyed on its own.

For more information, visit www.tatua.com.

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Made using traditional Korean and Asian recipes from Ottogi Korea, a number one household brand, Ottogi’s range of authentic sauces and marinades are made in New Zealand. The brand aims to share Korean and Asian cuisines to Kiwi customers so they are able to cook an authentic meal in the comfort of their own kitchen. Bulgogi is one of the best sellers in the range. Child-friendly, it is a quick and easy marinade for meat, particularly thinly sliced beef. Other sauces and marinades available in the range include Yangnyeom (sweet & spicy chicken), Kalbi (sweet soy beef short rib), Hot Kalbi (spicy beef short rib), Jeyuk Bokkeum (spicy pork) and Teriyaki. For more information, contact 09 267 7476.

Queen Of Dumplings

Vicky Ha, best known as the Queen of Dumplings, has been hard at work to create a new flavoursome frozen range from House of Dumplings.

These delicious morsels contain only natural ingredients and no steaming is required. They can be barbecued for summer or pan-fried and ready in five minutes. Available in four variants, three of which use NZ free-range meat and one plant-based flavour. Made using all-natural free-range NZ ingredients with no MSG or numbers. For more information, contact Vicky@houseofdumplings.co.nz, 027 302 3309 or visit www.houseofdumplings.co.nz.

Beer Crisps, Crisp Beers Sitting down one Friday, two iconic Kiwi brands shared a few beers and a packet of crisps and decided to create something epic. Nelson-based Proper Crisps and Te Aro brewery Garage Project have put their heads together to bring New Zealander’s the first ever Beer Crisps and Crisp Beers.

The savoury, umami taste is a mash-up of natural yeast, molasses, and sprinkling of maca root powder. The finishing touch is the fresh, hoppy flavour from locally grown Nelson Sauvin hops. Vegan and Gluten Free, this moreish crisp is just as crunchy as it is smooth!

These Beer Crisps come in home compostable packaging, made from a mix of GMO-free corn sugars and wood pulp. These bags will break down in 6-12 months in home compost conditions. The Nelson Sauvin hops were sourced from the Freestyle Hop Farm in Upper Moutere. The limited-edition duo will be available from September 30 from selected stores.

For more information contact Duncan on duncan@propercrisps.co.nz or call 021 967 847.

Oven-Ready Over 70 percent of consumers don’t know what they’re having for dinner by late-afternoon. To make the mid-week dinner shuffle a simple task, Regal Marlborough King Salmon has launched a new ‘Regal Oven Ready’ dinner kit.

Served in a reusable oven tray that is ready to go straight into the oven, each pack contains two delicious fresh king salmon fillets and sauces to give timepoor consumers a chance to take back time and make it easy for those who find cooking salmon a daunting task. Simply drizzle the sauce over the salmon, pop in the oven and bake for 15 minutes before serving.

Available in three flavours including a classic sweet chilli sauce, a Manuka honey and soy glaze and a zesty sauce with a spicy kick, specially created by Al Brown, combining smoked chilli, honey and lime. For more information, contact 0800 725 666.

This Is Not An Import With at least half its consumers thinking CH’I is a foreign owned import it is time to clear things up. The business behind CH’I has traded as CH’I International Ltd since 1987 – and been a little vague about whether its centre of gravity was in New Zealand or elsewhere. With a makeover as The CH’I Drinks Workshop at Riverhead, New Zealand, there’s little doubt about where it’s based and what business it’s in. The new owners of this 32-year-old business are on a mission to take CH’I into the 2020s as a vibrant New Zealand business. A revamped website, www.chidrinks. com, gives a clear explanation of this brand future directions. It’s still all about hand crafted herbs, and “the drink that knows its own name”. Packaging features like New Zealand origin right up front, and progress towards better recyclability feature in the first of the revamped CH’I Original labels being delivered now. For more information, contact info@chidrinks.com or 09 412 2348.

New Look And NPD

Unveiling a beautiful new livery that creates a sense of calm through its minimalist packaging, while still ensuring consumer messaging needs are met, Marzena is sure to disrupt the category with this sophisticated new look. The new wax strips are in line with current consumer trends of living more consciously. With bio-compostable cellophane, sustainably sourced ingredients of Pine Tree Resin and Hemp Seed Oil, there is now a natural range for consumers to shop in hair removal. For more information, contact 0800 146 279 or email sales@marzena.com.

As-Sorted For Summer Denheath has released new Gourmet Assorted Petite Desserts. After talking and listening to its most loyal customers, the team found that a custard-y pack of six was in order. Inside, consumers will find two petite iconic gourmet Original Custard Squares, one Chocolate Custard Square, a Zesty Lemon Cheesecake, Summer-Fruits Cheesecake and a Caramel Chocolate Ripple Cheesecake.

Just in time for the summer season, it will be a sure familyfavourite. For more information or to order, contact 0800 336 432 or visit www.denheath.co.nz.

Seriously Good Born & Raised kombucha is seriously good in many ways. This premium kombucha is brewed in Heathcote Valley Christchurch and is flavoured with its organic cold-pressed produce sourced from local NZ farmers. Rich in probiotics, vitamins and minerals, the kombucha has a natural fizz. Born & Raised offers a mocktail of ingredients that have a purely NZ twist including horopito, kawa kawa and piko piko. The range consists of four flavours including Vintage Berry Rose, Ruby Red (beetroot, red apple and ginger), Morning Delight (apple, cucumber and turmeric) and Ginger Zing with kawa kawa, all of which are Fairtrade. What’s not to like? For more information, contact Rebecca on info@bornandraised.co.nz or call 021 395 807.

Honey With A Twist Matui Honey is proud to offer its new small batch Infused Honey range. Its unique range is available in six variants including Feijoa, Strawberry, Vanilla, Mixed Spice, Cacao and Chilli Infused Honey. Try basting the Chilli Infusion over BBQ Chicken or drizzling over baked Brie. Feijoa or Strawberry Infusion folded through unsweetened yogurt or jazz up hot pancakes with our fragrant Mixed Spice Infusion.

Matui Honey is sure to be a family favourite. Available individually in 375g jars or a sampler box containing four 125g jars of Strawberry, Feijoa, Vanilla and Cacao.

For more information call Dan 0212890474 or www.matuihoney.co.nz.

Bright And Floral

Competitive Pricing No matter if your bakery is busy, short-staffed, or has staff that may not be trained in the category, Allied Pinnacle have a range of products from premix to frozen to par bake to thaw and sell that will ensure you have quality product on sale every day at competitive prices. New products have been added to the range including premium ganached donuts. Allied Pinnacle offer customer support and have national support staff including bakers that can train, problem solve and help with finishing or display ideas. For more information, contact 09 262 2744, email orders@thepastryhouse.co.nz or visit www.alliedpinnacle.com.

CocoCoast’s new aromatic Yuzu is the perfect addition for any summer drinks collection.

CocoCoast’s amazing young green coconut water now also comes infused with pure Yuzu juice. So what’s Yuzu? It is a prized citrus fruit whose fragrant flesh is sweeter than a lemon and livelier than an orange. It is aromatic, bright and floral. Just delightful on the tastebuds. Yuzu is an addition to CocoCoast’s 500ml range of delicious coconut waters which include natural, sparkling, passionfruit and lychee. All CocoCoast’s flavoured coconut waters are 90 percent young green coconut water and 10 percent real juice.

For more information please email sales@cococoast.co.nz.

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NEW WORLD NELSON CITY

GREG GUY, OWNER OPERATOR

Located in the heart of downtown Nelson, New World Nelson City features nineteen checkouts, seven selfcheckouts, and is staffed by 170 team members. The store reopened after refurbishments in 2007, and owner operator Greg Guy has been on the present site from day one.

“I

believe the industry chose me,” Guy told SupermarketNews. “At the tender age of 13, I was desperate to learn and earn money. I was living in Timaru and had applied at a couple of supermarkets for an after school job without much success. At the local New World, they told me to come back in a month and try again – I did this about half a dozen times.”

Eventually, Guy’s persistence paid off, and he was granted employment. He left school at 16 to work full-time at New World, becoming a local rep at 18, and buying his first store – a local 4 Square – at 19.

Guy came to Nelson City via Christchurch, where he worked under Russel McKenzie. In 2005 he became the owner of Nelson City.

“I’ve been inspired and driven by the grocery industry for 40 years, and I wouldn’t be here without the support of the Foodstuffs organisation,” he said.

Guy’s passion for the industry, evident from an early age, is infused within New World Nelson City’s approach to business. The community-focused supermarket is always looking for new ways to connect with customers and encourage them to see the store as more than just a place to shop.

“At Christmas, one of our staff members (Mark) dresses up as Father Christmas and entertains customers, and at Easter he does the same with a big Easter bunny. If there is an event on such as St Patrick’s Day or NZ Cup Day, our team get into the spirit and dress up.”

The business’s interaction with the community goes beyond mere novelty, though – New World Nelson City gifts two banana boxes of bread each day to nearby Victoria Primary for the school’s breakfast program. Another local school, Auckland Point, receives a $50 weekly voucher to purchase whatever the students might need, and last year the store spent about $40,000 in the local community through helping local fairs, raffles, and sports groups.

Being a Nelson business, the store has also made connections with many local Nelson start-ups

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that have since gone on to become nationally and internationally acclaimed, including Pics Peanut Butter and Proper Crisps.

Guy identified a number of in-store growth opportunities, including wellness goods, craft beers, and international cuisine. Surrounded by retail units in the heart of a popular city for tourists, it’s perhaps unsurprising that food-to-go is another of the supermarket’s major sectors, and Guy’s team have completed some minor remodelling of their store in recognition of this.

“We changed our freezer case line-up by reducing the length of our coffin case freezers, removing ten old stand-up freezers, and putting in 33 brand new standup freezers along with the reduced coffin case unit. This allowed us to create a food-to-go line-up, and it’s been a complete transformation.” The new set-up gives New World Nelson City eleven metres of food-to-go display

space as well as a two-metre hot food display.

The team have also worked hard on their recycling program, and have their own cardboard and plastic crusher, working hard to ensure that only items which need to be thrown out, are. “We put all our cardboard boxes from the morning at the back of the checkouts for customers to use. This has proved hugely popular, with the boxes disappearing faster than a hot dinner,” he said.

Looking ahead, the team at New World Nelson City have ambitions to improve their self-checkout area, upping the number of self-scan units from seven to nine, as well as remodel the entranceway to improve accessibility. A plot of land adjacent to the supermarket is owned by Foodstuffs and has been earmarked for a potential future expansion. “Over the years, we’ve completed a number of minor upgrades,” said Guy. “So we look pretty sharp most of the time.” n

Footprint 2,944 m2

170 staff

Selling Area 1,830 m

19,000 SKUs

Checkouts: 9 regular

166 Carparks

9 self-checkouts

Opening Date: 2007

2 kiosk/café terminal

OWNER/OPERATOR: GREG GUY

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I was living in Timaru and had applied at a couple of supermarkets for an after school job without much success.

At the local New World, they told me to come back in a month and try again – I did this about half a dozen times.” Eventually, Guy’s persistence paid off, and he was granted employment. He left school at 16 to work full-time at New World, becoming a local rep at 18, and buying his first store – a local 4 Square – at 19.

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buyNZmade SKINNY FIZZ Skinny Fizz’s product is simply two ingredients; sparkling water and a splash of New Zealand fruit. wrapped up in an endlessly recyclable aluminium can, that’s all that goes into Skinny Fizz. A convenience product that’s both skinny on the consumer and the skinny on the environment doesn’t need to come with an inflated ego – or price point for that matter. Skinny Fizz is changing the way Kiwis look at sustainability and responsible consumption.

Clean, green and NZ-made is no longer posh or fancy - it’s just what consumers expect. Skinny Fizz is a simple answer to a need for refreshment. Along with key local partners the Native Forest Restoration Trust, Basketball NZ, and Diabetes NZ, Skinny Fizz is here for a couple of things. Sharing love for yourself, each other and this earth while cracking into some refreshingly real Skinny Fizz. contact@skinnyfizz.co.nz n

RICHORA

High up in the coastal mountains of Rotorua, above altitudes of 4920 feet, worker bees collect sweet nectar from the manuka ‘Mother Tree’ to make Richora prized manuka honey, infused with earthy, complex and aromatic flavours. A jar of manuka honey is nature’s special wonder.

The name Richora stands for abundance, satisfaction, good health and wellness, and represents the nature and culture of Rotorua. Richora Products carry the NZ Made and Fernmark symbols, certifying the range as licensed New Zealand products.

Importantly, Richora also carries the UMF®

(Unique Manuka Factor) trademark, proving the product is genuine manuka honey.

Every product has a number identifying the compounds of characteristics of the honey, through the UMF Honey Association, as well as its traceability. Richora is committed to developing more premium manuka honey skincare and oral care products for all consumers in the world.

Richora Manuka Honey Icing International Limtied 420-423 Ngongotaha Road, Ngongotaha, Rotorua 3010 Tel: 07 349 1694 n

WHITESTONE CHEESE

Based in Oamaru, North Otago, Whitestone Cheese Co. was founded in 1987 by Bob and Sue Berry. The company has consistently been ranked as one of New Zealand’s best cheesemakers, winning nine medals at the 2019 Food Producer Awards, including three gold medals, five silvers, and one bronze. Whitestone Cheese Co. continues to run as a 100 percent familyowned operation in Oamaru, where their team of cheesemakers continues to advance their skills in producing world-class cheeses.

“Whitestone’s success is largely due to having incredible raw materials on our back doorstep,” said managing director Simon Berry. “Our geographic location means we have a fantastic water supply which runs directly from the glaciers of Mount Cook to irrigate our pastures.

Our limestone soils are rich in minerals and produce world-class milk. We have the luxury of extremely efficient local farmers and great local staff.” www.whitestonecheese.com n

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JIVA Say hello to the highest quality and most stylish kombucha on the market. Jiva is the Sanskrit word for “life”, and that’s exactly what each bottle of Jiva’s artisan kombucha is filled with. Jiva will always strive to having the most natural, probiotic-rich kombucha on the market.

Jiva makes all their kombucha in small batches, lovingly hand poured into individual glass bottles in Auckland, using only 100 percent pure pressed fruit and spices to create

their popular kombucha flavours. After the fermentation takes place, Jiva kombucha becomes a delicious drink that is naturally low in sugar and has approximately only 25 calories per 100ml.

A cold press style kombucha, Jiva Kombucha is available in Watermelon & Mint, Ginger, Pineapple, Original, and coming soon in Pomegranate.

Facebook: Jiva Kombucha NZ Instagram: jivakombucha.nz n

HARRAWAYS

Harraways Oats in Dunedin has been the trusted oat brand of New Zealanders for over 150 years now. As New Zealand’s market leader in bagged oat products, Harraways proudly supports local South Island oat growers who provide only the finest quality oats for the company’s product range. Despite its longevity, Harraways does not rest on its laurels – in 2019 the company refreshed its packaging, introduced compostable film, a first within the oats category

in New Zealand, for some of its range. It also launched a new savoury beer snacking range in the form of Harraways HARR-OS(R); the Indian Spice variant won the best new product in the 2019 Outstanding Food Producers Awards. The full Harraways range is available at participating New World and Pak N Save stores, with Countdown, Fresh Choice and Super Value stores supporting its famous oat bag ranges.

For enquiries, contact peter@harrways.co.nz n

NEWLY WEDS FOODS

RAINBOW CONFECTIONERY Only a handful of major confectionery brands are still made in New Zealand, and many traditional lollies that people grew up enjoying have changed dramatically over the years. It seems everyone is trying to cut corners, and shoppers are increasingly expressing frustration at recipe changes, fewer product in packages, and higher prices. Rainbow Confectionery offers nostalgic recipes like Chocky Fish, Pineapple Chunks, Jelly Beans, and Classic Milk Bottles – made with real

milk – all at affordable prices for shoppers and with great margins for retailers. Rainbow products are gluten and nut-free, and proudly made in Oamaru. Rainbow Awesome Value brand now has a new look, featuring bold graphics and a large logo for better on-shelf visibility. Rainbow urges retailers to stay committed to NZ Made suppliers and encourage shoppers to spend their hard-earned money on NZ Made products. www.rainbowconfectionery.co.nz n

Newly Weds Foods New Zealand are proud to produce products that bring a “world of flavours to the New Zealand consumer” under the Global Cuisine range, which continues to bring innovative and quality products to the NZ consumer.

The Simmer Sauce provides a broad range of flavours to suit every palate, including Thai Yellow, Thai Red, Massaman Curry, Spaghetti Bolognese, Tuscany Sauce, Cottage Pie, Moroccan, Butter Chicken, Sweet n Sour, and Devilled Sausages.

Global Cuisine was the original burger sauce to hit the New Zealand market and remains popular to this day. Newly Weds Foods have further added to this range with the smoky, sweet Memphis BBQ Sauce, whilst for the more adventurous the spicy Sriracha Burger sauce is sure to kick taste buds back into life. n

BOOTLEG JERKY

Made with grass-fed beef and no artificial flavours, preservatives, colours, or added nitrates, Bootleg Jerky is high in protein, low in fats, carbs, and sugar, and ideal for the Family with a capital ‘F’. Bootleg Jerky is hand made in Auckland; pure, 100% grass-fed New Zealand beef is soaked for days in all-natural ingredients before being dried to perfection to produce a mouthwatering treat for any meat lover.

Bootleg Jerky’s recipes switch out the preservatives and artificial flavours for real ingredients, blended perfectly to create unique, bold flavours. The team behind the brand have spent countless hours perfecting their recipes and processes to create the best jerky around – so get in on it before it’s outlawed. holler@bootlegjerky.co.nz n

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chilledfeature THE FUTURE LOOKS CHILLED It’s true, snacking has become more of a lifestyle than a habit. The category, once driven by mindless snacking, has now evolved into a sophisticated consumer staple which has almost made a meal occasion null and void.

Convenience tops the list when it comes to what consumers look for in a good snack and the answer is chilly. Individually packaged snacks like meats, cheeses, yoghurts, and chilled soups are on the rise leaving great opportunities for suppliers in the cooler aisles. Retailers often site yoghurt as one of the most popular go-to snack items.

Consumers seek out good fats and proteins and are adding yoghurt, particularly Greek and low-sugar variants into trolleys for a quick bite.

This micro-trend could come under a broader macro shift such as the ‘better for you’ category.

Foods that have prominent health claims have definitely increased in popularity. For example, in the US alone, non-GMO items experienced over 18 percent growth in dollar sales. Second to this, foods that were free from artificial colours and flavours had an increase of just over 16 percent according to Nielsen data. Chilled snacks offer consumers a convenient and healthier option and manufacturers who understand this shift in consumer need will win the snacking space.

Also in the chilled space, is the move from

meat to meat-less. Consumers are increasingly looking to vegetarian proteins as part of health and sustainability concerns. Brands like Beyond Meat are leading the way and even moving into the foodservice sphere for greater accessibility and awareness.

Just a few years ago, plant-based veggie burgers or proteins were not affordable or readily available in ‘normal’ grocery stores, products that used to be found in the depths of organic stores or smaller independents. Today, most grocery stores have a dedicated section to meat alternatives and plant-based proteins, giving consumers plenty of choice. The argument of whether or not meatless meat products should be placed next to meat products is something shoppers and retailers are still debating.

Another consumption trend in chilled lies in dressings, spreads and dips, a product that makes meal preparation easy. This trend allows retailers to cross-merchandise or lead consumers throughout the store for complementary items like vegetables, salty snacks and meat. Brands in this category hope to inspire consumers to get creative in the kitchen. Opportunities in the dips, dressings and spreads comes in the form of single-serve. Perfect for the school lunchbox, and after-school or office snacks. n

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WHAT’S YOUR BEEF? The plant-based meat alternatives category has emerged as one of the fastest developing food trends over the past 24 months. Based on global consumer consumption trends, the sector is anticipated to see double digit growth for years to come as more and more consumers move away from animal proteins and incorporate more plant-based foods into their diet.

Accordingly, a whole host of companies have appeared to cater to the demand for meat-free alternatives.

In 2018, Dunedin-based The Craft Meat Company launched the first New Zealand-made plant-based alternative to regular mince. The success of ‘No Meat Mince’ was followed up by two flavour pouch varietals, Bolognese and Mexican, launched in 2019, which offer consumers convenient, plant-based ‘heat and eat’ meals. The Craft Meat Company also produce plant-based burgers, sausages, and chorizo products.

The company could not have succeeded without the global rise in popularity of plant-based eating.

In a market that has seen a colossal amount of diversification in recent years, director Grant Howie needed to find a strong USP. “The Craft Meat Company was one of the first in the

world to use hemp seed protein in our plant-based meats,” explained Howie.

“As well as providing quality protein, vitamins and minerals, and omega-3 fatty acids, hemp also has a nutty flavour that combines with our other ingredients to create a very beef-like flavour profile.”

Another major selling point for The Craft Meat Company is the fact that all their products are made right here in New Zealand. With many competitors based in Europe and the USA, the company’s local origins help to eliminate any concerns for the consumer over the environmental impact of global shipping.

Recently, the brand partnered with Rosa Foods, a Wellington-based food production company with similar ambitions to provide New Zealanders with New Zealand produce. Under the joint banner of Sustainable Foods Limited, the new collaborative company hopes to bring a range of sustainable plant-based products to the New Zealand, Australia, and Asian markets.

“We discovered we shared a similar passion and vision for the future of plant=based protein alternatives and decided it made sense to join forces,” said Rosa Foods director Justin Lemmens. “Sustainable Foods

4204 Leonards Ad_Half Page Supermarket News 210x155_September 2019 v1.pdf

now has the combined resources and capabilities to enable fast development of a range of new plant-based products into a number of markets and channels.”

The joint venture recently began exporting to the Australian market, targeting both retail and food service.

“More and more consumers are becoming very conscious of their consumptions habits and choosing products they see as being more 1

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sustainable,” said Howie. “Numerous opportunities are emerging in retail, food service, and manufacturing channels – vegans and vegetarians, but also ‘flexitarians’, who are actively looking to reduce meat consumption but still enjoy meals with meat. All these segments are demanding plantbased alternatives for most of their eating occasions.” n

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October 2019

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chilledfeature THE FUTURE OF PROTEIN The Beyond Burger is available to the NZ grocery market, after receiving huge media attention in mid-2019.

Beyond Meat’s explosive growth across the globe mirrors a growing consumer appetite for plant- based proteins, with the market growing 42 percent in the US alone, from 2016 to 2019. Beyond Meat has positioned itself at the forefront of this plant-based revolution, thanks to the Beyond Burger’s meaty texture and taste, designed to satisfy both meat eaters and vegetarians alike.

A study showed that 93 percent of customers at US grocery chain Kroger who bought Beyond Burger, also bought animal meat during the same period, indicating that the demand for plant- based meats are definitely not limited to vegetarian or vegan consumers.

With ‘Meatless Monday’s’ and flexitarian diets becoming more and more common in New Zealand households, Beyond offers customers the ability to enjoy a juicy, high-

Want to eat an Al Brown quality dinner at home that is ready in 15mins?

Introducing Regal Oven Ready, perfect, fuss-free salmon every time.

Served in a recyclable tray that is ready to pop straight into the oven, each pack contains a 50-gram serving of glaze and two delicious King salmon fillets. Simply drizzle the glaze over the salmon and bake in the oven or under the barbecue hood for 15 mins or until cooked. Pair with your favourite salad or veggies for a quick and healthy meal.

Available in three delicious flavours Smoked Chilli, Honey & Lime - Inspired by Al Brown this zesty glaze has a spicy kick.

Sweet Chilli - Sweet and spicy with just the right amount of heat.

Manuka Honey & Soy - A delicious combination of soy sauce and Manuka honey.

It’s a fool proof way to create the ultimate salmon dinner.

Call 0800 Salmon to order yours today.

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quality burger at home, while still feeling good about sustainability and animal welfare benefits of plant-based protein. Over 10 years of research and millions in investment from the likes of Bill Gates went into developing the technology required to turn simple, non-GMO ingredients into a product that provides the protein, heft and juiciness of a traditional beef patty without the use of animals. The bulk of the patty come from four main ingredients – water, pea protein, canola oil and coconut oil - with extracts of natural ingredients like beetroot, apple and pomegranate providing its meat-like colour and texture. Beyond is also free of all major allergens, like gluten, soy and dairy, making it accessible to a wide range of customers.

For more information contact Ken Wilson Meats on 04 471 6716. n

JUST LIKE IT USED TO BE Many kiwi consumers have fond memories of Luncheon sandwiches as a kid, so they will love Farmland Foods’ Country Pride Ham and Chicken Luncheon 200g. Created from a closely guarded family recipe, using real ham and chicken, blended to deliver a superior taste and texture it is sliced for convenience, just like it used to be.

A top seller in the Farmlands portfolio, the Farmland team have given the classic product a fresh new look under the Country Pride brand. Along with the family classic is Country Pride Shaved Leg Ham 200g, giving customers another affordable option for filling the kids lunch boxes, but don’t be fooled, many adults love a good classic ham or luncheon sammie too.

Both the Country Pride Luncheon and Shaved Leg Ham 200g packs are Gluten Free and are a fantastic multi-buy option to drive incremental sales.

Farmland Foods are also proud supporters of Eat My Lunch with their Country Pride Shaved Leg Ham 200g packs where for every lunch purchased a free one is given to a child in need who might otherwise not get lunch. To date, this initiative has provided over 1,000,000 lunches to Kiwi kids, Farmlands are glad to be part of helping our children to be able to learn at school.

The team at Farmland Foods, a New Zealand family owned smallgoods producer since 1964, Create outstanding meats for every occasion.

Farmland Foods are proud of their heritage and the way they do things with the utmost love, care and attention. They take great pride in selecting the best quality meats and preparing them ready for your enjoyment.

Farmland Foods ‘honour the meat’ so you can honour it too…in your own way. For more information call 0800 806 328, visit www.farmlandfoods.nz or email sales@flf.nz n

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delifeature

WHAT MAKES A GREAT DELI? Making The Deli A Destination

Coleslaw is a deli and customer favourite. It’s been around for donkey’s years. But is it time for the deli to go in new directions to drive more sales and increase traffic to the counter service? The opportunities for the deli category are far and wide with the sweet spot being super-consumers who are heavy users and highly involved, consumers who are insightful and the most profitable.

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t’s all about how grocers can win back sales from food service. In a recent study conducted by the International Dairy Deli and Bakery Association, researchers focussed on how grocery can recapture a fair share of the household food spend, with the rise in money spent on food in restaurants rather than grocery. The result showed that by implementing the consumer-focussed concepts that were developed, tested and implemented through the research, grocers can increase deli spend by 20 percent.

The concepts were designed to maximise the

opportunity with consumers already in the store but they can also increase the number of weekly trips and basket size. An example of this would be to ensure that potential customers, particularly in the millennial demographic are aware that grocery stores offer a better variety of food and lower prices than traditional fast casual restaurants.

As prepared food store trips increase, shoppers will also shop other parts of the store. Teaching quick tricks to these potential customers can increase deli sales by 15 percent. Innovations include charcuterie

snack packs and plant-based lunch meat alternatives.

That’s right – plant based in the deli, as grocers shouldn’t discount vegan consumers. This can include nut cheeses, fig salami ranges and vegetarian cold cuts derived from pea proteins, as seen at the Woolworth’s (South Africa) deli counter.

The pea proteins are a rich source of iron and beneficial for heart health and digestion while being completely meat-free. For consumers seeking a more sustainable cold cut alternative to traditional meat products, this soy-free deli product is an answer. n

SMALL GOODS – BIG IMPACT

a significant departure for the industry. Angus Black, general manager of Harrington’s Smallgoods, said it’s a natural progression for the company to reduce its eco-footprint.

“All our meat comes from New Zealand farms and is free-range because we believe in making ethical products – good for the environment and good for Kiwis. Improving our packaging was the next step for us, and I’m excited to be one of only a few food companies leading the way in using this form of packaging to reduce their environmental impact,” said Black. Lawrence Olsen, managing director of Exemplar NZ, has been working with Harrington’s on its new packaging and said it’s both sustainable and environmentally friendly. “It uses materials from renewable sources (plant-based materials) and recycled plastic and is recycle-ready,” said Olsen.

“In our case, this means taking plastic from trays, bottles etc. and recycling them into new trays and bottles. A full end-to-end process.”

Harrington’s journey toward sustainability is ongoing. Next year, the

packaging will be made from 100 percent recycled and renewable materials. Currently, the soft plastic which seals the meat tray is not able to be recycled, but a new alternative is in development and Black hopes to phase it in when it’s ready. “While we want to divert as much waste as we can away from the landfill, food safety is paramount for us – like other food producers are happy to adopt new technology as it becomes available and improve as we can,” said Black. “For now, we’re excited to not only have all other elements of our packaging be recyclable but also made from recycled material, so we’re closing the loop on waste. We want to encourage other food producers to work towards this goal, so we don’t overload our landfills.” Along with sustainable packaging, the company has also rolled out the Living Wage to all of its employed staff, as part of its goal to be an ethical employer.

“We introduced the Living Wage in 2018 because we believe in investing in our people. All staff employed

by Harrington’s currently receive the minimum wage of $21.15 per hour. The Living Wage is an important measure as it enables people to be active in their communities, by ensuring they earn enough to pay for their living costs – it’s also an important part of our supply chain, providing complete clarity from field to fork for Kiwis.” n

Wellington-based smallgoods producer Harrington’s is introducing new sustainable packaging, one of only a few Kiwi food producers using new technology to reduce its environmental impact.

Harrington’s Smallgoods sausages and bacon are now available in eco-friendly packaging.

Made from recycled and plantbased materials, all elements (except the soft plastic wrap that seals the trays) can be recycled – including ink on the packaging, which is

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This year, Waimata Cheese celebrates 25 years and continues to go from strength to strength. The family-owned and operated business is involved in every aspect of the cheese making process.

The family grow the grass, breed, rear and milk the sheep, make and distribute the cheese, along with their hardworking team of around 45 local staff. The brand’s commitment to quality control at every level of production reflects the passion Waimata Cheese has for the fine art of cheese making.

C

reated by Carol and Rick Thorpe in 1994, the company predominantly produces white mould cheeses. Over recent years, it has moved to more specialised cheeses, including the introduction of sheep milk cheeses this year.

The family’s cow dairying farm was converted last year to sheep dairying and the hard work has paid off, with the company receiving excellent and rewarding feedback from loyal customers at the Gisborne Farmer’s Market. The Waimata Cheese sheep milk range will be available at select New World and Pak’nSave stores throughout New Zealand in October.

Not only was it very well received amongst consumers, its sheep milk blue and sheep milk manchego won silver and bronze medals respectively at this years’ New Zealand Specialty Cheesemaker Association Awards.

Waimata also took home three gold medals for its three haloumi products and the trophy award for Best NZ European Cheese 2019 for its Cracked Pepper Haloumi.

The NZSCA run these awards annually and with over 50 NZ cheese producers and nearly 300 entries this year alone, it is the largest specialist cheese industry recognition.

Australian master cheese judge, Russell Smith said that the high quality of New Zealand-made cheese is obvious by the large number of medals awarded. Cheeses are judged in 26 categories against a set of stringent criteria.

Comments about the haloumi range included that the product had a good balance of salt, with good appearance, and a buttery flavour and aroma, overall being a very good cheese with excellent flavour.

Chris Duncan has been Waimata’s head cheesemaker for over 20 years, however, in the early days when the business started out, owner Carol had a very hands-on approach after she discovered a passion for cheese making while living in Europe.

The business is now multigenerational with Rick and Carol’s three sons Elm, Luke and

Daniel and daughter-in-law Kelly continuing to learn the ropes and they have enjoyed taking a more active role at Waimata Cheese.

“Customers continue to seek the story of provenance with their food and traditionally look to artisanal product for a true farm to table story,” said Kelly Thorpe, assistant general manager at Waimata Cheese.

“We adopted a ‘farm to table’ business model from the very beginning and although at times the cheese category is a challenging and competitive one, we know that the brand can stand out on shelf because of its story and quality product.

Consumers continue to be more knowledgeable about cheese varieties and are becoming more discerning about brands they wish to purchase and enjoy.”

Waimata is most certainly catering to this provenance trend with the addition of its sheep milk cheese range with it being the only product available on the market that uses NZ sheep milk.

Its new sheep milk range includes four variants. A Manchego cheese that is a hard cheese with beautiful caramel and nutty tones and aged from three months to two years.

This cheese originated from the Manchego sheep breed in Spain.

The Blue Vein variant is a Roquefort-style blue that is rich in cream and blue spice. Feta is a firm and tangy cheese that gives off a salty bite and lovely endnotes, while its Camembert is a decadent, creamy white mould cheese that feels and tastes ripe from the start and develops a deep flavour, while still remaining light on the palate.

Looking ahead, the brand would like to add to its range of alternative cheeses that cater to those who are lactose sensitive and consumers that prefer dairy alternatives for environmental reasons.

For more information contact sales@waimatacheese.co.nz, call 06 867 3673 or visit www.waimatacheese. co.nz. n

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D

espite early ambitions to get into medicine, Liebrock found herself drawn to marketing whilst at university, particularly for consumer goods. “I was really struck by the attachment that people have to certain brands and how this drove loyalty and choice preference,” she explained. “While completing my studies, I took side jobs doing marketing activations and sampling which gave me even greater insight into how people interact with certain brands.” These side jobs became Liebrock’s window into packaged goods, and she hasn’t looked back since.

Liebrock began her career with Kraft in 2000, working in field sales. Over the subsequent 20 years, she’s held positions in sales, operations, strategy, and planning, giving her strategic insight into numerous aspects of the vast company’s operations.

With the transition to Mondelēz International, she continued in a variety of roles including director of category planning for confectionery. The New Zealand opportunity opened in October of 2018, and Liebrock jumped at the chance to further grow her career whilst giving her family the experience abroad.

This year, Mondelēz has been working hard to bring back some much-loved, iconic Kiwi treats, as well as reinventing some others. In the last few months, the company launched the limited-edition Pineapple Lumps block and Perky Nana Lumps. More recently, Mondelēz relaunched Caramilk to much acclaim, as well as Kiwi Favourites with Chocolate Fish, a collaboration with Kiwi artist Glenn Jones.

Cara Liebrock Managing Director, Mondelēz International New Zealand

Before moving to New Zealand in October 2018, Cara Liebrock called Toronto home for 20 years. A childhood spent fishing, skiing, and hiking in the small mining town of Sudbury, Ontario prepared her well for life in New Zealand.

Of course, the world has come a long way since these treats were first introduced, with conscious consumption and healthy eating on the rise, and Mondelēz is ensuring it stays current.

“We are looking at ways to empower people to snack right by providing them with a range of options in which to do so. As part of this, we are beginning to offer more reduced sugar options.” Last year, the company launched a new 25 percent less sugar range for The Natural Confectionery Company, and it is looking to expand its low and no-sugar offerings in the wake of the range’s success. “We’re also seeing a wide spectrum of eating behaviours and habits – both indulgent and healthy. Snacking is growing much faster than the broader food sector, which reflects the fact that busy consumers are choosing to replace meals with snacks. As a result, consumers are more conscious of what they’re snacking on.”

Mondelēz also recently signed up to the New Zealand Soft Plastic Recycling Scheme, meaning plastic packaging can be dropped off at collection points and recycled into other products. The company is committed to making 100 percent of its packaging recyclable by 2025 and is working with industry to support emerging recycling technologies and alternative packaging materials to achieve a circular economy.

Alongside increased transparency, Liebrock claimed that consumers are exhibiting interest in local tastes and flavour combinations, as well as products in new and unusual formats including portable and resealable packaging.

“Innovation continues to be a big

opportunity. Finding that next great flavour combination or format and always surprising and delighting people is something we continually strive for.”

Community engagement is high up on Mondelēz’s agenda, and in a small country like New Zealand, the company is capable of having a significant impact on the cultural landscape. The company launched its sponsorship of Netball New Zealand as the sport’s official Volunteer Program Partner, a move designed to recognise the work of community members across the country in supporting the sport. Mondelēz’s partnership with Conservation Volunteers NZ is entering its second year. “Our people have really enjoyed opportunities to volunteer in Auckland and Christchurch to help maintain some sensitive local ecosystems,” said Liebrock. “We are also poised to announce another amazing partnership for 2020 that will continue to see us embedded and immersed in our local communities.” Despite the structured corporate nature of her role, Liebrock clearly connects with Mondelēz’s customers, products, and overall mission.

“I remember growing up and having very specific brands that I connected with – whether it was something that my mum always put out on the table for breakfast or something that my grandmother and I shared together,” she said.

“Organisations such as Mondelēz are in a unique position in that we are able to make a positive impact on society through the products we bring to market, the memories and sharing that these products create, and the ability to directly engage with our communities.” n

New Zealand Made Day Thursday 21st November 2019 Join 68+ supermarkets, producers and retailers in promoting New Zealand Made products on the day.

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Get involved at nzmzdeday.nz Join 68+ supermarkets, producers and retailers in promoting New Zealand Made products on the day.

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DEALING WITH MENTAL HEALTH IN THE WORKPLACE Several years ago, a person who worked in my team had challenges with a mental health issue. I felt very proud at the time how we dealt compassionately with that person, ensuring they were given support and time to deal with the issues. It made a difference to that person and it also signalled to the business that we cared about people.

A few things you can do: Gerry Lynch

CEO, Delmaine Fine Foods

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in 5 people in New Zealand will experience some sort of mental health illness at some stage in their lives, so you probably have several people at work who have either been through issues or are currently going through issues. So, what can you do?

Firstly, you don’t need to be an expert, you just need to put in place a few strategies that will help people in your organisation feel safe speaking up and then be able to point them in the direction of the experts.

Show vulnerability as a leader • If you never show any weakness, your people assume you have no issues. A number of years ago I was struggling through a marriage break up and shared this with my people and said that I had reached out to EAP for counselling. Showing your people that everyone has issues and needs help at some point makes it OK to ask for help.

Check in with your people • Engagement surveys can be useful identifying trends in teams. At Delmaine during one of our monthly communication sessions to all people, I put two questions on the wall: What’s the one thing you love about

Delmaine? And: What’s the one thing you don’t enjoy, that if it was addressed would make us stronger? I asked people to do a post it note for each.

As a result of this some positive changes were made.

With my direct team on a regular basis I ask them to rate 1-10 their energy, stress levels, enjoyment and learning/stretch and we have a conversation as a team if one of us is struggling.

Remember also that mental health is health, so you may need to encourage and support people to take time to look after themselves, this may mean using their sick leave to take the time to get into a better space.

Build your teams understanding of wellbeing and mental health issues.

• There are many good courses and companies that you can get in to upskill your line managers or team.

I recently did a 2-day mental health first aid certificate at Counties Manukau DHB, it’s free if you live in Counties or $250 if not. St John’s also run a course. I have asked

for volunteers at work to do it and then we will share their names with everyone. People sometimes want people to talk to who are not their line manager. I spoke to a friend who set up the Wellbeing strategy at Spark and he calls these people ‘Life savers’ - Everyone needs a lifesaver they can turn to when they can’t cope.

Have regular conversations about wellbeing and mental health Issues.

• Share with people resources so they know where to get help. If you have an EAP scheme keep sharing this with people, if not you can share the free helpline number 1737 that anyone can use to talk to a counsellor.

There is also the Mental Health Foundation website, which has a huge amount of resources. Below is a great guide for leaders. https://www.mentalhealth.org.nz/ assets/Uploads/Guide-for-managersApril-2017.pdf One thing we can all do more of is be more vigilant and ask more often ‘Are you Ok?’ n

INTRODUCING A CATEGORY REVOLUTION! Marzena’s Natural Wax Strips are a category FIRST! 1ST BIO-COMPOSTABLE CELLOPHANE 1ST HEMP SEED OIL

The only Natural Pine Tree Resin on the market

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Next Generation Mesh JX Nippon has produced a mesh using resins from sugarcane and is currently promoting it as a sustainable option for produce packaging. The mesh, known as CLAF Bio Fabric, is made from 96 percent plant-based materials. It is strong, breathable and has a variety of applications. “Biobased products, through petroleum displacement, have played an increasingly important role in reducing greenhouse gas emissions that exacerbate global climate change,” said the company. The non-woven mesh has balanced tear resistance, thin profile and can be printed on. Heat sealed or sewn, the mesh is also recyclable.

Humming Hemp Hummingbar is powerful nutrition. Every bar starts with American-grown hemp hearts and raw USA honey. The bars are gluten-free, dairy-free, plant-based protein that keep consumers humming along one delicious bite at a time. Available in five flavours including almond and chocolate, seed and date, pumpkin and spice, lavender pistachio and blueberry, and honey and cinnamon.

Edible Fanta Fanta-flavoured Snack Packs are coming in 2020 and now consumers will get to literally eat their favourite soda in either orange, pineapple or grape flavours. Fanta Snack Packs are a “Juicy Gel” consistency and resemble similar jelly snacks.

Holistik No Cows, Just Wows Revelé is the world’s first chocolate covered vegan frozen yoghurt bar. Say hello to a new age of irresistible flavours packed with magical probiotics. Made with 100 percent plant-based ingredients like allulose sugar, but never any sugar alcohols, Revelé’s vegan chocolate covered offering is the start of something new. Available in five variants including Dark Chocolate Covered Toasted Coconut, Milk Chocolate Covered Coffee Toffee, Milk Chocolate Covered Snickerdoodle and Toffee Bits, Pink Chocolate Covered Matcha Green Tea and Yellow Chocolate Covered Cinnamon Banana. The range contains no erythritol, is lactose free, made with organic ingredients and is vegan friendly.

A Bun’s Best Friend Tofurky’s plant-based burgers are a bun’s best friend.

Throw them on the grill and pile high with onions, lettuce, tomato, and mustard. Made using locally sourced, organic ingredients. Since 1980 the brand has been making food that is good for animals, people and the planet. As Tofurky grows, the team continue to advocate for animal welfare and reinvest in a wide variety of environmental initiatives.

Making CBD wellness a part of consumers’ daily routine should be simple according to Holistik. The brand has designed and launched a portable, convenient beverage stir STIKs that make it easy and intuitive to add a healthy dose of CBD wellness. There are two ways. Either simply pop the bottom plug off the wellness STIK and pour it into a favourite beverage. Alternatively, consumers can peel the label from the side of the wellness STIK and stir it into a beverage of choice. The brand’s proprietary blend of broad spectrum, water soluble, hemp extract is collected from greenhouse grown hemp and fully trackable from seed to sale. Through its patented water soluble system, the team are able to take all of the important elements of the plant and deliver maximum bioavailability consistently into each STIK.

Superfood Milk Ripple Foods, a leader in the plant-based, non-dairy food industry, has announced the launch of its vibrant new product line, Superfoods Milk. Available in flavours Matcha, Turmeric, and Acai, Ripple Plant-Based Superfoods Milks combines the clean plant protein of Ripple Milk with the added functional benefit of high-quality superfood ingredients for a uniquely nutritious beverage experience. Each serving contains high-quality plant-based protein and has a lightly sweetened, balanced taste that is perfect for drinking on its own or using in recipes. Ripple Superfood Milks are 100 percent vegan, and free from lactose, soy, nuts and gluten. Each serving has 6-7g of sugar, eight grams of protein and 40 percent of the daily recommended amount of calcium.

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Blend Of Vegetables Heinz have launched a new Tomato Ketchup with a Blend of Veggies, something the brand believes to be the best thing to happen to veggies since ever. The product is full of real carrots and butternut squash for a refreshing take on everyone’s favourite ketchup. It contains 25 percent added veggies and 25 percent less sugar than regular ketchup. Taste what makes Heinz Tomato Ketchup with a Blend of Veggies the perfect addition to crispy fries or as a dipping sauce kids will love.

Cool Refrigeration Anthony and Hill Phoenix company, has embarked on a new venture with Cooler Screens to transform refrigeration and freezer doors into IoT-enabled screens. These smart screens will not only depict the food and beverages inside the reach-in-display case or refrigerator in its best light to enhance the shopper experience but also serve as in-store billboards that can display ads to consumers who approach, earning new advertising revenue for the retailers.

Juicy Fanta

Chocolate Covered Sun-Maid has launched new milk chocolate covered raisins. The finest, most plump and juicy Californian raisins are drenched with the purest, creamiest milk chocolate for a truly extraordinary experience. The product contains 40 percent less fat than leading chocolate bars and there is one whole serving of fruit in every half cup. For over 100 years, Sun-Maid has provided premium quality raisins and dried fruits from the farms of California to consumers around the world.

Fanta Juicy+ has been launched in India. Containing real orange juice sourced from local fruit farmers in India, it is part of Coca-Cola India’s ‘Fruit Circular Economy’ initiative.

Rather than artificial flavours, it is more sparkling beverages blended with fruit juice. “Fanta has always been known for its fruit taste, tingling bubbles and its ability to create moments of pure fun,” said Shrenik Dasani, VP of Sparkling Category at Coca-Cola India. “With this new launch, we are adding the taste of real orange juice into the mix, for an even more fruity, even more fun experience for our consumers.”

The Wonder Of Melon Kayco have launched a a new cold-pressed juice line called Wonder Melon. Made from 100 percent organic cold-pressed juice with no added sugar, artificial ingredients or colours. Available in two flavour variants, Spicy Watermelon Lemon Cayenne and Cool Watermelon Cucumber Basil. They are certified nonGMO, Fair Trade, organic and kosher, and according to Kayco, watermelon is seeing triple digit growth in casual and fine dining. “Wonder Melon perfectly captures what consumers are looking for right now, according to Kim Cassar, EVP of sales and marketing at Kayco.

Oat Milk Coffee

Zero Plastic For this new water offering from RightWater there is no single-use plastic. From the cans to the packaging, even the pallet wrap used in the warehouse is biodegradable. Its water is sourced responsibly from natural American springs. Nature provides minerals and alkalinity without a single additive, creating a product of unmatched quality and purity. It’s sourced locally, and never from a community that’s suffering shortages. Every case includes two free reusable straws as well.

Chameleon Cold-Brew’s latest blended cold brew addition is Cold-Brew Coffee blended with organic oat milk. The new variant is deliciously creamy and include Chameleon’s popular bold cold brew coffee with organic oat milk for a unique, ready to enjoy out of the bottle experience. The dairyfree new brew is lightly sweetened with organic cane sugar while boasting a cold brew taste. It is dairy-free, nut-free, and non-GMO, for the perfect super smooth cold brew coffee.

Grain-Free FitJoy has introduced a new range of grain-free protein puffs. Each bag is packed with health benefits like 18 grams of protein and only three grams of carbs. They are completely grain-free, gluten-free, soy-free and corn-free and dusted with gourmet cheese. The range is also keto-friendly.

Multicultural

Source Of Goodness Good Source Foods is all about the health and well-being of all people. The brand wants to redefine the ‘better-for-you’ segment of the food industry by formulating its snacks to satisfy appetites without the temptation to overeat. Its mindful snacks are made from simple ingredients to imitate fresh food by delivering a balance of proteins, carbohydrates, natural sugars, fibre, vitamins and minerals. Good Source Foods want to inspire consumers to make good snack choices every day. Its snack range includes three variants including Morning Jump, Afternoon Boost and Evening Calm.

Hallmark is continuing to give consumers even more ways to emotionally connect with others through four brand new multicultural card lines celebrating Chinese, Indian, African American and Latino cultures. “Hallmark has always been about helping people share what’s in their hearts with those they love, and our mission includes all people. We want to continue to help people connect with each other in the ways that are most meaningful and relevant to them,” said Lindsey Roy, chief marketing officer – Hallmark Greetings. “For more than a hundred years, Hallmark has listened carefully to our customers to understand their relationship needs, and today is no different. As the world changes, our cards are also changing to help as many people as possible experience the power of a card in ways that are unique and relevant to their cultures.”

Oat Yeah Consumers can spoon on in with new dairyalternatives from Silk. Its craveable Oat Year oatmilkgurt is made using oats, not dairy. It is also free from nuts, soy, gluten, cholesterol, lactose, carrageenan and casein as well as being verified by the Non-GMO Project’s product verification program. Its vegan dairy-free yoghurt alternatives have live and active cultures and are a good source of calcium and low in saturated fat. The range is available in four variants including Strawberry, Vanilla, Mixed Berry and Mango.

October 2019

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