SupermarketNews Magazine | October 2020

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October 2020 • Vol. 13 • No. 10

NW Wine Awards (see page 54)

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50-YEAR MILESTONE

ZOOMING AHEAD

FAVOURABLE OPPORTUNITES FOR GROWTH

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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

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DELI & CHILLED FEATURE

NZ'S TOP ICREAMS ANNOUNCED

IS VIDEO IN YOUR TROLLEY?

This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2020

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

ISSN No.

PETER MITCHELL Tania Walters, tania@reviewmags.com Kieran Mitchell, kieran@reviewmags.com Sarah Mitchell, sarah@reviewmags.com Caitlan Mitchell, caitlan@reviewmags.com Felicity-Anne Flack, felicity@reviewmags.com Raymund Sarmiento, raymund@reviewmags.com Debby Wei, debby@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 a conference that covers industry issues and is addressed by international speakers. The organisation monitors product quality, 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

October 2020

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news DOGS’ APPETITE FOR POSSUM GROWING NATIONWIDE

Kiwi pooches’ growing appetite for possum is helping to create jobs and putting a dent in New Zealand’s pest population.

In the past year, New Zealand dogs have devoured more than 100,000 kg of possum meat – or approximately 70,000 possums – in the form of

Possyum dog rolls and dried treats.

New Zealand’s largest possum meat dog food producer Fond Foods has seen demand for Possyum double since 2017 and has recently hit a milestone of 500,000 kg of possum meat used in its possum meat products since 2010.

It’s a true paddock to Ponsonby

story. Originally at home in rural areas with working dogs, Possyum now sees most of the growth coming from urban areas with expansion into New World, Pak N Save and Countdown supermarkets nationwide.

“A lot of the demand has come from urban dog owners who are keenly interested in the health and nutritional benefits of their animal’s food,” said Clint Bolderston, General Manager of Fond Foods.

“Possum meat is high in Omega 3 and 6 and can assist with skin, coat and joint health. This makes our Possyum roll a premium product, with still an excellent per feed cost.”

The demand for possum dog food has been a factor in Fond Food’s decision to expand its factory in Paeroa.

The expansion will enable increased production of Possyum dog rolls and greater capacity for production of Possyum dried treats, which are becoming increasingly popular among New Zealand’s discerning urban dog population.

“We’re a relatively small New Zealand owned company and

50-YEAR MILESTONE

Celebrating 50 years of New World Waitara, and 75 years of family grocer history, the Williams family are coming together with their community to celebrate their time as grocers.

First opened by Colin Williams in 1970, New World Waitara was taken over by his son John in 1992 and is now owned by grandson, Craig.

“Being a third-generation grocer means that our family has had the privilege of serving the Waitara community for the past 50 years. It’s been a real privilege to grow up in a community where we’ve had several families working with us. We’ve had team members who’ve worked with my father-and their kids are now working in-store with me,” said New World Waitara owner-operator Craig Williams.

Prior to Craig and New World Waitara, Grandfather, Colin Williams first started in the grocery businessowning Four Square Rahotu. It was during his 25 years at Four Square that Colin found a passion for grocery

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we are often up against large and multinational competitors. Possum meat dog food was almost unheard of when we first began producing it but it has helped to create a real point of difference and Possyum now makes up 20 per cent of our domestic dog roll sales,” Bolderston said.

The meat that goes into Possyum dog food is trapped or shot by registered hunters who only hunt on TB-free land where no poison has been dropped. It is then thoroughly tested and inspected at MPI accredited processing facilities before arriving at Fond Food’s factory, where it is processed into Possyum dog rolls and natural dried treats using their traditional recipe.

Fond Foods is a New Zealandowned company which manufactures dog food for both domestic and international markets. It’s best known for its Possyum dog rolls and Superior Chunky range – which has more than 40 years’ history. The company now employs 29 people and produces more than 3,500,000 kg of dog food per year for markets in New Zealand and overseas. n

NEW WORLD WAITARA WILLIAMS BROTHERS

retailing, before taking ownership of New World Waitara. “I remember from a young age playing shop keeper, stacking shelves, and helping to serve customers after school and during school holidays,” said John Williams, the previous owner of New World Waitara (1992-2018). “Over the years we’ve seen the introduction of new technologies, a storewide expansion, and refurbishment all while ensuring a modern look and feel for the store.”

“We’re excited to see how the next 50 years look for the store and are looking forward to seeing how technology will further develop and enhance our retail shopping experience,” added Craig. n

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column

IT’S TIME

It’s been a tumultuous year for grocery suppliers, and that’s not just because of the curveball thrown by COVID-19. The supply chain somehow miraculously flexed to deal with the extreme surges in consumer demand brought about by decisions made pre-lockdown to close all grocery retailers other than supermarkets and convenience stores.

Katherine Rich

Chief Executive NZ Food & Grocery Council

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he impact on Food & Grocery Council members has been mixed, but for once, for those who face a lack of diversity in terms of retail customers, supplying only supermarkets was good luck. Unfortunately, those companies exposed to food service, tourism, and hospitality faced big drops in sales that weren’t always made up by increased demand elsewhere.

An additional pressure during all the coronavirus brought was the rollout out of Foodstuffs North Island’s buying model, Project Leaf, which aims to be a “customer driven” and “data driven” approach for New Worlds and Four Squares.

While big suppliers approached FSNI’s demands like any other negotiation, for many small-tomedium-size suppliers there was little opportunity for discussion. Some reported being sent the documents and being told it was simply a matter of sign or don’t sign. Failure to sign risked viability for many. As one member told me, “I had no choice but to sign. I couldn’t risk the business”.

Most contracts signed in good faith on the promise of the plan for a superior approach to retailing were onesided, requiring suppliers to do more and pay more. While discussions about the new model were positive, upbeat, and promised a better and smarter way of managing displays, most contracts

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did not lay out clear responsibilities, accountabilities, or penalties for nondelivery for the retailer or stores.

To date, some suppliers have embraced the new way, but others are reporting they’re paying more and enjoying fewer displays. Despite the new model being about getting efficiencies for stores and encouraging them to work more as a team, getting stores to execute the same thing at the same time can still be hit or miss. The new system for allocating displays is surprising some suppliers too, with store allocations that don’t seem to make any sense, even with data.

FGC has already expressed concern about the potential for double-dipping – that is, paying head office for displays and facing additional demands instore, but FSNI has confirmed this has not happened and will not. If demands are made at store for services intended to be covered by Leaf, suppliers can be confident of reminding stores this is unacceptable. If this doesn’t work, it’s important to inform FSNI head office and also FGC. The same goes for demands outside the limited number of arrangements for seasonal displays and seasonal co-op.

FGC has had confirmed this exclusion relates to arrangements made before Leaf came into effect, and doesn’t relate to seasonal arrangements going forward, which will fall under Leaf payments.

It will come as no surprise FGC is suggesting member companies keep a watchful eye on all additional demands at store level during the next few months so expectations about what isn’t covered by Leaf do not morph into a longer list of claims or demands, such as members experienced with the rollout of the Minor Damage Allowance.

While big suppliers approached FSNI’s demands like any other negotiation, for many small-to-medium-size suppliers there was little opportunity for discussion.

Some reported being sent the documents and being told it was simply a matter of sign or don’t sign.

From here, there are high expectations about what Leaf will deliver for suppliers’ investments, so the rest of this year remains critical to proving the success of the model to ensure continued support – otherwise limited trade spend will gravitate to activities with a calculable return from guaranteed execution.

With all these changes being made to ensure New Worlds and Four Squares are more “customer driven”, many suppliers have been perplexed by the latest FSNI procurement project to reduce the number of brands in the oils, fats, noodles and pasta categories, while in many cases doubling the trading margin expected. This could leave customers with only two or three nonhome brands to choose from. Some smaller New Zealand-owned suppliers tell me this will potentially devastate them.

This isn’t the first category for the chop, with the frozen berries review resulting in the deletion from New Worlds of the No. 1 in the category, Orchard Gold, thereby gifting

Countdown stores an exclusive range by default. I’m told Countdown couldn’t believe their luck and promptly dedicated more facings to the product.

The tender process is another set of demands from suppliers, with expected minimum trading margins up to 38% - double the margin for products today.

On top of the pressures this year for many companies, this project lays bare some of the unrealistic expectations on manufacturers and suppliers that could be set only in a country with the highest market concentration in the world, and allows such demonstrations of immense buyer power. This could be the straw that broke the camel’s back.

In this column in September, I posed the question about whether it’s time to introduce a Grocery Code of Conduct in New Zealand. I think it is, and one similar to that in Australia which has set strict ground rules. I also think it’s time for a market study, and I think it’s time to pass Minister Faafoi’s bill, which is before Parliament, to introduce unconscionable conduct provisions. It’s time. n

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ZOOMING AHEAD New World Papakura are set to revolutionise supermarket technology with the trial of Zoom Trolleys in-store.

Frictionless and new technologies are forever changing within the FMCG industry and Zoom Trolleys have been introduced to further enhance customers’ shopping experience.

With the trial set to begin on Monday 19 October, New World Papakura customers will have until the end of November to test out the new technology for themselves.

“We’ve taken customer feedback from our first iteration of the trolleys, which we trialled at New World Pukekohe last year, and applied these learnings to what customers will now see on trial at New World Papakura.

The beauty about trials is that we were able to gather customer feedback in real time and further adapt the technology to better suit customers’ shopping needs.

Gathering more feedback and refining the Zoom Trolley offer will be an integral part of this new trial. We’re looking forward to offering customers a more seamless, integrated shopping experience,” said Simon Kennedy Chief

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Digital Officer at Foodstuffs North Island.

A key learning from the first trial is that customers liked the hands-free, large screen experience with Zoom, but also wanted the option of taking the trolley back to their car to pack their groceries.

This led the team to the drawing board again to re-design the trolleys with a removable device so customers can retrieve the tablet at customer service upon arrival and drop it back off at customer service upon exit. Zoom Trolleys enable customers to walk around the store hands-free; there’s no looking back and forth at your phone or carrying it one hand for the duration of the shop.

The Zoom Trolleys will also come with a built-in scanner which is a convenient tool to help customers shop, as it helps track savings and spend in real time. It’s a handy budgeting tool and provides a hygienic way to limit fresh handling by allowing customers to weigh, scan and pack their own produce minimising any double handling. It also saves time at the checkout as customers have already scanned and packed their own groceries - they simply need to zoom through the dedicated checkout and be on their way.

New World Papakura owner operator Peter Lynch says “We’re excited to offer

Zoom Trolleys to customers and look forward to receiving their feedback on them. It’s a great solution for customers who want to keep track of their budget while they shop in store.”

How it works: Step 1) Register for New World Clubcard, download and login to the New World App to use Zoom Trolleys.

Step 2) Enter store, collect the device, and insert it into the special Zoom Trolley.

Step 3) Scan the QR code using the New World App and start shopping!

Step 4) Head to a designated or normal checkout lane when ready and use

the New World App to transfer the Zoom Trolley shop to the point-ofsale system.

Zoom Trolley features will include:

Savings and promo messages as you shop.

Budgeting - track your spend as you shop.

Shopping List - add products or ingredients to your iShop shopping list for use on Zoom Trolley if you wish.

Product sorting - automatically sorts shopping lists into alphabetical order and ticks them off as you add them to the trolley using Zoom Trolley. n

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JAMES LOUGH

Liquor Manager, New World Porirua

“I

James Lough is passionate about the grocery, having worked in the industry his entire life.

Growing up in West Country in England, Lough moved to Wellington 14 years ago, when he then started to specialise in the liquor category and has since worked as a liquor manager in several New World stores.

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studied technical qualifications in retailing, distribution and marketing and once I graduated, I started working in a supermarket immediately,” said Lough.

“The best training I have ever received for my current role has been through the New World Wine Awards.

When I first came to NZ, I started out as an associate judge for two years, and then as a steward for the past nine years.

This has enabled me to continue learning from the winemakers and world class judges such as Jim Harré that New World are proud to have as part of the competition each year.”

Similiarly, Lough is also involved in the New World Beer and Cider Awards which presents some different challenges but an equally rewarding experience and learning opportunity for all involved.

Having always been passionate about grocery, retail and especially the liquor industry, Lough said he can safely say that he has his dream job.

When it comes to the day-to-day tasks of being a liquor manager, he particularly enjoys working with customers and helping them to discover something new. “I also love the autonomy to manage and operate the liquor department and strive to deliver something truly tailored for our customers.”

“I love the day to day interactions I get to have with customers, building supplier relationships and being able to make the department my own.

Learning opportunities, like serving as an associate judge at the New World Wine Awards, are incredible and enable my team and I to offer something unparalleled to our customers.”

With the liquor category being incredibly dynamic and one that is seeing a lot of innovation, Lough looks forward to the continued growth in the category. “New varieties and a dazzling number of local breweries is something that customers can look forward to when shopping in-store.

Having the ability to showcase gold medal, award-winning wines with customers as well as introduce them to new wines that I myself got to know through the judging process, is incredibly rewarding. I’m very fortunate to be in a position to meet customers’ needs and help them discover something new.”

Category growth and consumer interest comes with its challenges but there is always lots to do.

“It’s all about managing your priorities. There are always new requirements of the different ranges of products coming in-store, the challenge is to keep moving and not to settle for complacency.”

The best training I have ever received for my current role has been through the New World Wine Awards. When I first came to NZ, I started out as an associate judge for two years, and then as a steward for the past nine years.

This has enabled me to continue learning from the winemakers and world class judges such as Jim Harré that New World are proud to have as part of the competition each year.

Lough has often found inspiration from the different owner/operators during his time working in grocery.

“I’m also incredibly inspired by the judges I have met at the NWWA. Their knowledge of the industry and how they learn from and with one another is something I truly admire.”

When it comes to motivating his team and colleagues, Lough believes it is important to lead by example and to inspire passion for the industry. “Being passionate about work, having a great team, and delivering something new and exciting for our customers makes work fun.” n

Heilala Vanilla Extract with Seeds 2020 Inspire+ New Zealand Artisan Award FINALIST - Highly Commended

October 2020

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frozenmeals

Frozen Fresh is a New Zealand owned and operated, specialty foods manufacturer based in the sunny Bay of Plenty. It is owned by a group of Kiwis who genuinely want to change the face of convenience meals in New Zealand, cooking up the idea of providing good quality food for busy people.

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hen developing Tomorrow’s Meals, the team at Frozen Fresh asked themselves, “How can we entice Kiwi’s back to the freezer and break down that age-old perception that all frozen meals taste like bad TV dinners?” The challenge was to produce a meal that actually tasted homemade and that’s exactly what they’ve done.

“We began the company back in 2007. I have a background

in food science and have always been passionate about using high quality, local ingredients, so when the opportunity came along to take over Tomorrows Meals, we jumped at the chance to be able to give busy people the great food they need and deserve,” explained Anna Nixon, who co-founded Tomorrow’s Meals with partner Mark.

Tomorrow’s Meals are the next generation of frozen food, using only those ingredients you would find in your kitchen at home. The current range includes eight full meals including roasts and other family favourites, six satisfying snack meals and two delicious desserts.

“Our range of frozen meals has been a mainstay in freezers all over New Zealand for years now,” noted Nixon. “Recently, we moved into the chilled meals section and have already made an impact picking up the Supreme Winner prize at the Inspire+ NZ Artisan Awards 2020.”

Tomorrow’s Meals stand out by only using fresh, locally sourced ingredients and never messing with them. They simply make it the same way Kiwi customers would if they had the time.

They are wholesome, home-style meals created using traditional Kiwi recipes.

The Family Classics - A range of full-size meals suitable for the whole family, including classic meal types that everyone will enjoy. These meals

are 100 percent natural with a fat content less than ten percent and lots of yummy vegetables for a healthy balanced meal.

The Roasts - real slow cooked, beautiful meat cuts (never a pumped meat alternative), a medley of traditional NZ roast potatoes, delicious pan-juice gravy crafted using the juices of the meat, perfectly steamed vege’s finished off with the fitting accompaniment of mint or apple sauce, pork crackling or Yorkshire pudding.

The Snack Meals - A range of satisfying snack meals, big on comfort with no artificial colours, additives or preservatives, this is 100 percent natural convenience. Great for a quick lunch at work or home, an easy dinner for those with a smaller appetite, or a high protein snack before exercise.

Gluten-free and Dairy-free options available.

The Desserts - Sweet indulgence in a perfect two-serve size, these desserts are made with only homebaking ingredients and topped off with generous amounts of sauce. They are deliciously rich so are perfect for sharing, but we won’t tell anyone if you decide not to. There are two puddings to choose from – Chocolate Fudge and Sticky Date Pudding and the team is working on more as we speak.

Founders Anna and Mark Nixon have always had a focus on innovation, trying new recipes and learning what Kiwis want for dinner is incredibly important to them.

“We have recently moved into our new, state of the art facility, which has increased our production capacity by ten times. Our new test kitchen is at the heart of the new building.”

Frozen Fresh and Tomorrow’s Meals stand by the food they create and live by a very simple promise: “If we wouldn’t eat it ourselves or serve it to our families then we won’t put in on the shelf for you.”

Tomorrow’s Meals are currently stocked in over 300 New World, Pak ‘n’ Save and Countdown stores nationwide.

“We believe everyone deserves great food and we will continue to grow our number of stores where customers can find Tomorrow’s Meals.” n

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If you’d like award winning meals flying off your shelves, get in touch and get some in for dinner.

tomorrowsmeals.co.nz October 2020

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frozenmeals

FAVOURABLE OPPORTUNITES FOR GROWTH Earlier this year, the Fry Family Food Co., one of the leading plant-based food companies and a strong feature in the frozen aisle, joined forces with a new global collective of plant-based companies called the LIVEKINDLY co. This partnership has brought the brand into a stable of brands that, collectively, will become one of the biggest plantbased companies worldwide. We caught up with Tammy Fry, director at Fry’s to talk about this development and what it means for Fry’s and their consumers.

With Fry’s now a part of this new collective, will we see new products on the shelves?

“The LIVEKINDLY co. is a collective of plant-based heritage brands and start-ups including The Fry Family Food Co., LikeMeat, Oumph! and more to come. The LIVEKINDLY co. is committed to transforming our global food system and the only company in the plant-based food sector to own and operate the entire value chain of production.

Working as part of this collective means that Fry’s has capacity and scope to grow their innovations. So in the future there will be some new products hitting the frozen sections of supermarket shelves. Our world-class product development team, means you

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Will this move result in a change to the Fry’s brand?

“The Fry Family Food Co. will always retain its core branding principles. As always, the Fry family are integrally involved in the business and will continue to be so with the LIVEKINDLY co. Many of us have taken on leadership roles within the organisation.

Joining forces and coming together with mission aligned people and brands gives us a platform to grow and expand the Fry brand, globally. The Fry’s brand is trusted and loved by so many people – our values, ethics and principles remain with the brand and will continue to guide our decisions when it comes to sourcing of raw materials and how we continue to develop our brand.”

will be seeing more and more cutting edge innovation and clean label foods in the very near future.”

The company will own and operate the entire value chain of production – what does this mean for the business?

“The LIVEKINDLY co. is developing licenses for non-GMO and organic agricultural crops and it will enter into production agreements in South Africa with selected farmers to increase the supply of key raw materials needed in the LIVEKINDLY co. product portfolio.”

Have you seen an increased appetite in consumers to buy plant based options, and how do you think we can expect to see that grow in the next decade?

“We are seeing a world-wide growth in demand for our products, and indeed for plant-based foods as a whole. The plant-based protein

market could reach a 9% of the estimated $2.7 trillion global meat market by 2040. Coupled with rapidly shifting consumer attitudes towards sustainability and the growing popularity of the flexitarian lifestyle, we believe the plant-based protein market offers favourable opportunities for further growth.”

We know animal welfare is an important factor for global markets – how big a decision factor is this for consumers?

“There are many factors that play a role when choosing to eat plant based foods. Animal welfare, personal health and the environment – all of which are at a critical time in history.

Pandemics, non-communicable disease, the collapse of the natural world with the increasing temperatures caused by global warming, a lack of food resource for humanity, and rising consciousness resulting in awareness about how our animals are treated, all point to a time where people need to make changes in the daily lives. A shift to a plant based diet is one way to alleviate many of the issues facing humanity today.”

The press statement mentions “It started with bringing together likeminded founders who share a vision for smarter, sustainable living, and allows the food industry to better align around the evolving values of consumers who are focused on climate change, animal welfare, and human health.”

The data must be compelling to have resulted in this merger, could you please share some statistics on the consumer values demands relating to climate change, animal welfare and human health.

“Choosing to eat plant-based chicken, even once a day, can have a profound global impact by eliminating a reliance on the most consumed animal on earth.

A study published in the Journal of Nature found that a global shift towards a plant-based diet could reduce GHG emissions and other environmental impacts by 56% and 6–22%, respectively.

High consumption and greenhouse gas emission are related to animal feed or animal production (18% greenhouse gas; 23% water, 77% agricultural land) [source: UN, FAO, The Guardian, IME, Ecology, Grace Communication Foundation, LA Times] Livestock related farming occupies 77% of agricultural land including grazing land and land for feed production [Source: UN FAO] Plant based products are cholesterol free, high in fibre, free from antibiotics used in large scale industrial farming and can offer a complete protein amino acid profile.

Our goal is to produce a high-quality product that can be used to address whatever motivation the consumer has for choosing plant-based options.” n

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frozenmeals

QUALITY PLANT-BASED MEALS The name Berkano comes from a Germanic rune stone which stands for a continual growth, rebirth and renewal in all things. It is the rune of becoming, an appropriate name for a brand aligned with a wholefoods, plant-based diet, and ethical lifestyle choices.

B

erkano was started in 2017 by Britteny Bryan and Nicholas Harlow after the pair started researching products that were trending overseas. Plant-based foods for vegan flexitarian and vegetarian people have continued to grow in popularity since Berkano’s conception.

“One of the things we struggled with being newly found plant-based eaters was a lack of healthy vegan food being readily available, both in takeaways and in the supermarket, we only had one option – learn how to cook!” explained Bryan.

“We saw a massive gap in the market that wasn’t being filled, and we saw an opportunity. We took the money we were saving and invested it in the business.”

The young entrepreneurs have started out strong.

This year Bryan and Harlow were nominated for the Forbes 30 under 30 list for the Asia Pacific region and in 2019, were finalists in the Westpac Champion Business Awards.

Berkano believes that the key to driving a more sustainable future, is by adopting a more plantbased diet. They are not all about converting people, instead, they are more focussed on people choosing one plant-based meal every couple of days. To reduce the overall impact of eating a heavily animal based diet.

Their creative chefs work with New Zealand’s top suppliers to get the best locally sourced ingredients to create delicious

seasonal meals.

“Customers are looking for a variety with plant-based ready-to-eat meals. They like brands with ethical integrity that are made in New Zealand from quality experience,” Bryan noted.

“Overall, they are looking for a convenient frozen meal they can trust as nutritious, vegan-friendly food that tastes delicious.”

Berkano’s 400g frozen meal range includes Sunfed Thai Green Curry, Chicken-Free Butter Chicken Style Curry, Bacon Style Macaroni, and Golden Peanut Satay.

All meals are hand weighed and packed to ensure the customer receives portioncontrolled nutrition that is of the best quality.

Cheesy Bacon Style Macaroni will be launching into stores during November 2020 and is the latest delicious plant-based meal from Berkano.

“Our online customers are a fantastic resource for us and we are always developing new, exciting options that deliver on taste. We are also looking at expanding Berkano to include other plant-based foods like cooking sauces, desserts or soups, frozen family-size pizzas and pies.”

The company is focused on providing people with the choice of healthy plant-based meals at the convenience of being readily eaten.

Berkano only use quality ingredients and cook small batches to ensure the

“Overall, they are looking for a convenient frozen meal they can trust as nutritious, vegan-friendly food that tastes delicious.”

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best-tasting food.

“Customers want to have a variety of meals they can trust to be quality plant-based foods. It’s been challenging gathering the level of detail needed to obtain Vegan Certification, but we are working through that process to provide another level of credentials to our foods,” said Harlow.

Covid-19 affected every food business, and how it operated, particularly with delays in shipping goods around the country. The main issue Berkano faced was a shortage of cardboard for the products’ sleeves, but suppliers and deliveries are now back to normal operation. The retail range from Berkano is available across a range of Foodstuffs’ stores, mainly New World, but demand has been growing across Pak’nSave stores. Online products are available nationwide.

Berkano has aligned with Selling Solutions as its preferred sales agency who provide a professional service for the total management of brands into supermarkets. As a premium plant-based brand for vegans, there is a strong connection between Berkano and the focus Selling Solutions has for their clients.

For more information about Berkano Foods, please contact Selling Solutions Head Office on 0800 735 542. n

plant based food made in nz the vegan frozen meal range Golden Peanut Satay Butter Chicken Curry Thai Green Curry Cheesy Bacon Mac 100%

Plant Based

For more information contact 0800 735October 5422020 I

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THE DAILY WARRIOR

Daily Good is the daily health warrior. It is a range of delicious infusions packed full of organic, superhero ingredients, created by a team of Kiwi innovators working from their respective bubbles during lockdown. They make the most of the amazing ingredients from Red Shoots’ sustainable partner farm in Fiji, Ranadi Organics, and are made right here in NZ. The team only puts the good stuff in, nothing else – no fillers, no concentrates, no extracts and no preservatives – just whole ingredient goodness and the associated health benefits. The tonics are not an RTD product but instead a weekly dosing bottle containing seven shots.

The three variants contain organic ginger, organic turmeric, organic apple cider vinegar, organic Manuka honey, organic blackcurrants and more!

A REGAL SUMMER

In time for summer, Regal Marlborough King Salmon has added a delicious new Maple flavour to its range of Wood Roasted and Cold Smoked salmon.

The maple range includes three new products that will enrich your salmon experience and shake up traditional recipes. Choices include the cold smoked King salmon subtly smoked over maple woods, and the Double Maple King salmon infused with a maple flavour and slowly roasted over aromatic maple wood.

This elegant salmon range is ideal for summers spent entertaining family and friends. Whether it’s added to a fresh salad served for a backyard BBQ, paired with hummus and crackers for a platter in the park, or added to sourdough sandwiches packed for the beach, it’s a simple yet delightful addition.

SHAKING THINGS UP

Who better to turn to for your Spring thirst quencher than the unbelievably satisfying Good Cocktail Co cocktail mixers and their latest addition, the Daiquiri.

Originally created in the early 1900’s, the Daiquiri was known for its sweet beginnings with a punch of lime, finished off with three ounces of white rum poured over cool cut ice. Good Cocktail Co decided to shake things up a bit with their version of a Daiquiri by adding succulent boysenberries and the fashionable fruit yuzu.

Just like the other three flavours in the Good Cocktail Co family, the Daiquiri cocktail mixer can be enjoyed by adding your favourite alcohol, or by itself alcohol free. That’s how versatile these cocktail mixers are.

ICING ON THE CAKE

Fresh As°, home of world’s most innovative premium freeze dried ingredients, has launched a delicious range of icing and fruit garnishes - the perfect finishing touch for your baking creations.

The full Fresh As° icing and garnish range is

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available in five delicious flavours: raspberry, strawberry, plum, mango & passionfruit and blueberry. All 100% natural coloured and made with only two ingredients: Fresh As° freeze dried fruit powder and icing sugar. That’s it, no preservatives.

To top off your next home baking creation, make use of the Fresh As° garnish range. Each packet contains 100% freeze dried fruit with enough fruit to garnish 12 cupcakes or one full-size cake.

A NEW BREW

Bootleg Booch is shaking up the status quo with a new kind of drink for everyone who wants a better way and a better taste.

Bootleg Booch is a refreshing alcoholic kombucha that’s lower in sugar* and certified organic. The team have taken their time to create an authentic alcoholic kombucha that’s been inspired by ancient recipes and knowledge, but given new life.

Batch brewed by Lo Bros, Bootleg Booch is double fermented to produce a clean, crisp fresh finish. Bootleg Booch want better and they've found it. (* More than 50% lower sugar than the leading cider brands) For more information contact your Soulfresh representative or contact Soulfresh on email officenz@soulfresh.co, or phone 0800 11 37 37.

WHIPPED TO PERFECTION

Iconic brand Aunt Betty's has launched a new range of whipped creams, whipped to perfection. Made from shelf stable cream, the product can be stored at room temperature and has a long shelf-life.

Just refrigerate after opening. Perfect to serve with fruit, puddings, fruit cakes or as a topping on hot or chilled beverages.

Available in three delicious variants - Chocolate Heaven, Vanilla Bliss and Pink Carnival.

DELICIOUS AND NUTRITIOUS Make meal time a delicious and nutritious affair with Purina ONE. Created by experts, Purina ONE Wet provides all the essential nutrition for your cat while delivering a variety of taste and textures she will love.

Feed your kitten or cat the food they need to lead a healthy and happy life. Purina ONE is made with meat as the number one ingredient without any artificial flavours, fillers or preservatives to ensure your pet is getting the nutrition they need.

New skus include; Purina ONE Mature Adult 7+ Succulent Chicken in Gravy Wet Pouch 70g, Purina ONE Adult with Succulent Chicken in Gravy Wet Pouch 6 pack Multipack, Purina ONE Adult Hairball with Succulent Chicken in Gravy Wet Pouch 6 pack Multipack, Purina ONE Urinary Care with Succulent Chicken in Gravy Wet Pouch 6 pack Multipack, Purina ONE Kitten with Succulent Chicken in Gravy Wet Pouch 6 pack Multipack.

KIWI FAVOURITES

Cadbury Favourites Kiwi Edition brings together nine of New Zealand’s most iconic chocolate bars in miniature, all in one specialedition sharing box.

Cadbury Favourites Kiwi Edition has a mix of past and present kiwi classics including Caramilk, Peppy Chew, Buzz Bar, Chocolate Fish, Moro Gold and Perky Nana. The combination of these beloved brands makes this special-edition a must-have for kiwi chocolate fans, and perfect for sharing during any occasion.

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NOSTALGIC CLASSICS

The Jellyologist is back! The Instagram-famous queen of jelly, creator of The Jelly Kit and delicious gourmet jellies, has launched a new Classics range.

With four beloved flavours - Raspberry, Blackcurrant, Orange, and Lime - Classics by The Jellyologist gives the kids party favourite a long-overdue makeover.

Made with little ones in mind, Classics ticks all the boxes for parents looking for a healthier take on the wobbling party food.

Classics flavours contain no artificial colours, flavours or preservatives and are made with real New Zealand fruits. And, with 30 per cent less sugar than supermarket counterparts, Classics is the perfect, hassle-free kids’ treat.

SUPERCHARGED SMOOTHIES

As smoothie fans from way back, Tom & Luke wanted to make something that could be a simple addition to a smoothie, providing beneficial nutrients & big flavour. So they developed Tom & Luke Blendabombs - handy little cubes loaded with nature’s own superfood ingredients to supercharge your smoothie; supporting immunity, promoting gut health & enhancing your glow. Made in New Zealand from wholefood ingredients that are free from GMOs, refined sugar, soy, dairy and gluten. Simply break one up and add to your blender with fruit, veggies (or both), liquid of your choice & blend until smooth. Easy as!

New Tom & Luke Blendabombs are available in supermarkets throughout NZ from October in three variants; Glow, Immunity and Happy Tummy. RRP $11.99 for a tube of 5 x 28g bombs.

UNIQUE AND INDULGENT

Kiwi chocolate makers Donovans are excited to introduce its new Chocolate Popcorn range! In three irresistibly moreish flavours - Hot Chocolate Popcorn, Chocolate Caramel Popcorn and Chocolate Raspberry Popcorn, the range is perfect for sharing (or not sharing!).

The bite-sized chocolate segment continues to show strong growth of 10% (IRI Market Data, MAT to 13/09/20), and consumers are looking to support New Zealand made, so these unique and indulgent treats are an exciting new addition to the Donovans range.

BE A COFFEE BOSS

Suntory BOSS Coffee adds a third flavour to its already successful line-up, Suntory BOSS Coffee Iced Vanilla Latte.

A year after the release of the two initial flavours – Suntory BOSS Iced Long Black and Suntory BOSS Iced Latte –the beverage has fast become a popular option for many Kiwis and Aussies.

It is a creamier coffee mixed with milk, a splash of vanilla and has about one and a half shots of coffee per can. Whereas the latte has two shots of coffee with the perfect balance of milk and sugar.

The Iced Long Black is bold and rich in flavour with a smooth after taste.

The Suntory BOSS Coffee Iced Vanilla Latte is perfect for today’s young coffee drinkers between 18 and 24.

So, if you’ve tried the other two flavours, but always wanted to try a Suntory BOSS Coffee that’s a little sweeter in taste, give the Suntory BOSS Coffee Iced Vanilla Latte a go.

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A CHRISTMAS EDITION

The new 170g Cadbury Dairy Milk Gingerbread Biscuit block is the taste of Christmas in just one bite!

This seasonally inspired block is Cadbury Dairy Milk chocolate full of delicious Gingerbread biscuit pieces, the perfect treat in the lead up to Christmas!

NEW ECO RANGE

For over a decade, Swisspers has been known for its expertise in pure, gentle cleansing. Always working to refine and improve their environmental practices and footprint, Swisspers have expanded their range, to include new Earth kind Swisspers Eco Range of biodegradable facial wipes and paper stem cotton tips.

Launching with two varieties of biodegradable facial wipes, Aloe Vera and Sensitive, these eco-friendly wipes are made from a mix of cotton and renewable plant fibres providing Swisspers’ familiar feel of gentle cleansing and moisturisation to the skin in one easy wipe, but with the added benefit of being kinder on the earth.

A BETTER FUTURE

The Collective, one of New Zealand’s leading yoghurt companies, has turned its well-known yoghurt expertise to the plant-based movement by producing a new range of delicious dairy-free yoghurts.

Two years in the making, this is the first plant-based yoghurt range in New Zealand that uses a blend of oats, coconut and rice milks, made in their brand-new plant in West Auckland. The result is a probiotic plant-based yoghurt that still has the delicious thick and creamy texture that The Collective fans know and love.

All four flavours are low in sugar, soy-free, nut-free and vegan-friendly.

Natural is the versatile go-to for cooking and adding to smoothies; Fudge is a deliciously rich and indulgent dessert-y yoghurt, Passionfruit is sweet and fresh with a punchy zing and Boysenberry offers a sweet yet tart flavour with earthy undertones.

SUPPORTING A GREAT CAUSE It’s Breast Cancer Foundation NZ awareness month – pick up a pack of Limited Edition Griffin’s Raspberry MallowPuffs and support a great cause while enjoying a sweet treat! This delicious biscuit is topped with a dollop of raspberry flavoured filling, fluffy marshmallow and coated in real milk chocolate. Twenty-cents from every pack sold goes directly to help Breast Cancer Foundation NZ with their important research, education and support for Kiwis with breast cancer.

PREMIUM PUDDINGS

Aunt Betty's has launched a new dessert range of premium puddings that captures the heart of Aunt Betty's but with a modern twist. This innovation looks to appeal to the new consumers to the category and the on-trend variants are bursting with flavour, superior appearance and taste.

Available in four variants including: • Dulce De Leche - a vanilla sponge smothered with a creamy caramel sauce sprinkled with toasted almond slivers.

• Espresso Toffee - espresso and chocolate sponge smothered in a thick toffee sauce sprinkled with slivered almonds.

• Raspberry and White Chocolate - rich white chocolate sponge smothered with gooey raspberry sauce sprinkled with golden sparkles.

• Toffee Apple & Blueberry - apple and blueberry sponge smothered in toffee sauce.

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TASTE OF SUMMER

To mark the arrival of the warmer months in style, Scorched Almonds has unveiled a collection of new special edition packs featuring iconic summer scenes of New Zealand.

A classic gift in its own right, the four collectable Scorched Almonds designs feature art by celebrated New Zealand artist, Tony Ogle, to bring something new and uniquely Kiwi to the gifting season.

TWICE THE FUN

OUT OF THE BAG! Inside, each pack contains the much-loved treat; creamy chocolate, combined with roasted whole almonds.

The works were hand-picked to showcase the natural beauty of the country and make a perfect gift for a loved one this year. Of course, you can always choose your favourite design and keep it for yourself!

Introducing a new limited edition from Bluebird - Duos.

Bluebird Duos are two great flavours in the same bag.

Each flavour tastes great on its own, or try eating both flavours together at the same time to create a delicious combo.

Available in Beef Burger & Special Sauce, and Hot Wings & Ranch.

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The Natural Confectionery Co. is thrilled to announce it will launch its brand-new veganfriendly product in Aotearoa this October.

Famous for its no artificial colours and no artificial flavours recipe, The Natural Confectionery Co. has created its Vegan Fruity Flavoured Jellies using a new gelatinefree recipe, with the delicious treat hitting New Zealand supermarket shelves from early October. The exciting new vegan, vegetarian and flexitarian-friendly fruit shaped jellies feature an array of mouth-watering, fruity flavours including crisp Apple, wild Blackcurrant, luscious Peach, tropical Pineapple and ripe Raspberry.

MAKE LIFE EASIER

Dairyworks has introduced a new protein yoghurt and toasted muesli. These perfectlyportioned pots are filled with high protein yoghurt, a delicious layer of real fruit and a toasted muesli topper of almonds, oats and seeds for some tasty crunch. Or choose the fruit-free version with just high protein unsweetened yoghurt and toasted muesli topper.

With a minimum 15g of protein per serve to help keep consumers going for longer, they're the perfect way to fuel up for the day, grab a post-workout boost, feed the kids before after school activities, or beat that 3pm slump.

Plus, with an enclosed spoon these truly are your go-anywhere protein-packed snack.

Available in four flavours: Strawberry, Boysenberry, Passionfruit, and Unsweetened.

A COLLECTIVE FAVOURITE

The Collective have brought back its beloved, delicious and decadent Russian Fudge gourmet yoghurt. Sweet, caramel fudge notes with their signature thick 'n' creamy gourmet yoghurt.

IRRESISTIBLE FLAVOUR

You know summer time is approaching when the supermarket shelves start becoming full with favourite fruit- blueberries, mangoes and raspberries to name a few. In recognition of this fabulous time of year, Haagen Dazs ice cream has launched with a new irresistible flavour- Haagen Dazs Blueberries & Cream 457ml pint.

A refreshingly beautiful ice cream, with a velvety base and delightful notes of whole juicy blueberries. What better way to unwind during a summer’s evening? Haagen Dazs ice cream always starts with four simple ingredients: real cream, milk, eggs and sugar. To that, Haagen Dazs only add extraordinary ingredients. Its new Haagen Dazs Blueberries & Cream ice cream is no exception.

GLUTEN-FREE BREADCRAFT These homegrown beauties are gluten and guilt-free! Whether you’re on a gluten-free diet, coeliac or just staging a healthy rebellion our Rebel Bakehouse Gluten-Free wraps are just the ticket. Made with local pea flour and low sodium baking powder they’re ready to go with whatever flavour topping you’ve got. Soft, flexible and crumble free these, there’s a lot of good in this world and a lot of it is right here. That’s why we go with locally sourced ingredients whenever we can. We go big when it comes to sustainability, always pushing the boundaries with great taste and nutrition to bring you unique flavours that are super good for you and real easy on the planet. Wrap your laughing gear around this goodness.

POWERED BY PLANTS

Our mates at Charlie’s have been busy blending up this new Dairy-Free Smoothie with the Super Food Hemp Protein & added Plant Fibre. Fill yourself up without even cracking an egg! Chug it down cold from either the nifty 300ml bottle for on-the-go or there’s a 1L for the fridge.

There’s two banging flavours, Orange/Pear/Banana & Orange/ Pineapple/Passionfruit, and as expected from the good folk at Charlie’s it’s made with Just the Good Stuff!

ALL YOUR BASES COVERED

In 2019, ​Hill St​propelled into market disrupting the home baking category by offering a more nutritious and contemporary approach to baking kits. The bake mix pros have yet again come to the rescue to make home baking both healthier and more accessible, with their all new Bases. New Bases are the perfect pantry staple, being both deliciously easy and here to help you make all kinds of treats, in fact each mix is the base for three or more different recipes, plus they contain less sugar than current market competitors.

Like the vibrant branding, Bases are anything but boring.

Available in four delicious flavours, each Base is carefully crafted with everything you need to create a variety of home-baked treats. And they're proudly made in New Zealand. New variants include; Chunk - cookies, biscotti, slices and skillet cookies, Chocolate - for cake, brownie and mug cakes, Dough - scones, flatbread, ​no-knead bread, and Vanilla - cupcakes, cake, loaves.

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LEADERSHIP IN

CRISIS? “When we look around the world at the moment, we see a variety of different style of leaders tackling the biggest crisis in a generation. What distinguishes the best from the average and worst?

Gerry Lynch The Real Leadership Company

There are several key attributes that distinguish a great leader during a crisis, which I will talk about: • Visibility • Communication • Decisiveness • Compassion • Collaboration • Adaptability While I was CEO at Delmaine, during the first Covid lockdown we had a lot of nervous people in the business.

Information was changing all of the time; people saw panic on the news so what did I do: Over-Communicate - During a crisis

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you cannot overcommunicate, things are changing all of the time and even if you don’t have anything new to say, you can keep reiterating the focus. Without information your team will fill the gap with rumours. I communicated daily to everyone, even getting peoples’ personal emails to ensure everyone got first-hand information.

Be Visible - I spent time walking around the factory, connecting with sales staff around the country, on WhatsApp, to be available for questions and to check in with them to see how they were feeling. There are a lot of things your staff won’t raise with you in a group but will raise with you one on one when you ask ‘How can I help you?’ or ‘What concerns do you have?’

You also get the pulse of the business talking to people face to face.

Show Compassion - I had a lady in the lab come up to me who was obviously very worried. She has a husband who was in the ‘at risk’

When writing in Chinese, the word ‘crisis’ is composed of two characters. One represents danger and the other represents opportunity.

John F. Kennedy. category and worried that her being at work was going to put him at risk. I listened carefully to her and reassured her that she was safe at work and we will do everything we good to maintain that safety at work through putting in place clear processes and reassured her that if there was any risk to anyone at work we would put their health first and the business second, which we did.

Decisiveness and adaptability go together - You don’t have all the information you need in a crisis but you need to take the time to get enough information and then make the best decision you can as a team. It is important to have a diverse group of people to help make the best decision, I invited in the head of Quality as she had some expertise that would be useful in the covid crisis. We had to constantly review the information and changes from government sources and decide if anything changed. It is important for the leader to listen to all voices and

ensure that everyone feels heard and that the team are aligned. The leader should not feel they have to make the decision and play the ‘hero leader’. It is about being real not right. The leader needs to be a great questioner to ensure that all the relevant questions have been asked before deciding.

Collaboration is also a great skill to have, not only internally in your business but externally and Covid showed this perfectly. With every business going through the same thing why reinvent the wheel. I reached out to others I knew in the FGC and also offered our solutions to others. Anything you can do to take work out of the system during a crisis means you are more focused on your people and what you need to do.

If anyone wants help with building a great culture or help with your strategy, I can help.” n Gerry@realleadershipNZ.co.nz www.realleadershipNZ.co.nz

R E B E L B A KE HOUSE G LUTE N F RE E W RAPS

SOFT, FLEXIBLE AND CRUMBLE FREE! Ava ila ble now i n al l g ood sup ermarket s

@rebel_bakehouse @RebelBakehouse rebelbakehouse.co.nz

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SHIFTED EXPECTATIONS Xero, the global small business platform, today released a study investigating how small businesses in key markets around the world have responded to COVID-19, showing New Zealand small businesses are in a unique position thanks to the support Kiwi consumers have shown them.

T

he commissioned research conducted by Forrester Consulting on behalf of Xero reveals the challenges and strategies used by small businesses to adapt and thrive during - and after the pandemic.

“Kiwi small businesses have shown incredible resilience through this pandemic, leveraging Government and community support and investing in technology to operate in a changed business environment,” said Craig Hudson, managing director New Zealand and Pacific Islands.

NZ consumers reduced their spending the most during COVID-19 (47%), significantly more than the average of the five countries surveyed (30%). This dramatic drop can be attributed to the strict lockdown measures of Alert Level 4.

However, NZ consumers anticipated increasing their spending the most postCOVID-19 (57%), significantly more than the global average (40%). The research found consumer sentiment in NZ was significantly more positive than consumers in other regions.

“These numbers show Kiwis’ commitment to shopping and spending locally once lockdown measures were lifted, and this support for their communities has enabled many Kiwi small businesses to keep going. We saw digital platforms created like Manaaki, Zeald, and SOS Business, which brought Kiwis together to get behind small business - from free expert business advice, to buying vouchers to get vital cash flow into cafes and restaurants who couldn’t operate,” says Hudson.

Six consistent themes emerged from those small businesses who have not only been able to survive, but thrive in the current COVID-19 landscape: • Range of products and services. They were most likely to have increased their range of products and services offered during COVID-19 and are

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•

•

•

•

•

likely to continue doing so.

Customer engagement strategy​. They have been more likely to engage with their customers on different digital channels and adopted new strategies to acquire and retain customers, including customer engagement tools.

Operations​. They have been more likely to adopt solutions to improve their finance, supply chain and employee management.

Technology adoption​. They have shown a higher proportion of online revenue as well as greater cloud adoption.

Ecosystem engagement​. They have been better at accepting and taking advantage of help from governments, partners, and communities by taking steps to understand the ecosystems in which they exist, the parties involved, and where to go to get help.

Decision-making drivers​. They are more likely to look at customer insights and consult advisors, such as accountants and bookkeepers, before making important business decisions.

“Right now is a crucial time for small businesses around the world and this research reveals the unique role they play in our communities as well as the variety of ways in which they can build resilience,” said Rachael Powell, Chief Customer Officer at Xero.

“How these small businesses expand their capabilities, communicate with customers, adopt new technologies and get help from the outside will define their success while we continue to live with this pandemic.”

The research provides evidence of the importance of technology in enabling small businesses success and resilience.

Thriving businesses increased their digital marketing presence to engage with customers under lockdowns through company websites, social media pages and third-party platforms, and as a result increased their online revenue.

The research also found small businesses deliver unique value to consumers which is distinct from large enterprises. In fact, 69% of consumers globally report they feel proud of the businesses in their communities and would feel a personal loss if those businesses were to close. And in NZ, the leading reason (44%) Kiwi consumers purchase from small businesses is to contribute to their community.

The pandemic has shifted consumers’ expectations of small businesses. They increasingly expect small businesses to demonstrate empathy. The research shows 93% of NZ consumers would trust a business, buy more, and/or recommend it to friends and family, if it demonstrated empathy. This could include implementing special rules to protect customers from COVID-19, extending business hours and offering delivery options. n

Supporting local businesses through COVID-19 A new study conducted by Forrester Consulting on behalf of Xero has uncovered the impact of COVID-19 on small businesses and how they responded to the pandemic.

It has also revealed the special relationship between New Zealand consumers and the small businesses in their communities.

HOW THE LOCKDOWN AFFECTED CONSUMER SPENDING

47%

reduced or stopped buying from small businesses (17% more than global average)

57%

expect to spend more post COVID-19 (17% more than global average)

Ok

44%

buy from small businesses because they want to contribute to the local community

42%

spent online during COVID-19, up from 31% in 2019

Consumers were significantly more positive than consumers globally

WHY NZ CONSUMERS BUY FROM SMALL BUSINESSES

44%

93%

want to contribute to the local economy community

of NZ consumers trust, buy from or recommend empathetic businesses more

34%

31%

feel a sense of community

because the business is close to them

THE TYPES OF SUPPORT NZ SMALL BUSINESSES USED

25% invested in operational software (global average 19%)

41% based decisions on online research

82% accessed government support

49% based decisions on customer feedback

68% leveraged community support

For more information on planning for the future, download the study at xero.com/the-next-chapter

Xero commissioned Forrester Consulting to uncover the impact of COVID-19 on small businesses and how they are responding to this unprecedented situation. Base: 204 consumers who work with or use small business services weekly in New Zealand; 198 owners or individuals responsible for the management of a small business (business with fewer than 100 employees) in New Zealand.

The study began in May 2020 and was completed in June 2020.

BEST EMPLOYER ACCREDITATION FOR 5 CONSECUTIVE YEARS Coca-Cola Amatil New Zealand (Amatil NZ) is the only organisation to receive the Best Employer accreditation for five consecutive years in an announcement by Kincentric.

PHOTO: (from left to right) LIZ O’NEIL, Chief Financial Officer TOM LANE, General Counsel & Company Secretary SUSAN LOWE, General Manager of People & Culture CHRIS LITCHFIELD, Managing Director NZ & Fiji WENDY RAYNER, General Manager of Strategy & Brand JOHN TRUSCOTT, General Manager of Supply Chain STEVE INCH, General Manager of Sales & Customer Service SUNIL DHUNNOOKCHAND, General Manager of IT

INTEGRATION

Ten organisations across New Zealand and Australia achieved the Kincentric Best Employers accreditation with Coca-Cola Amatil New Zealand the only on the list for five years in a row.

According to Kincentric’s latest study the 10 accredited Best Employers score 21 points higher in employee engagement than market average with Amatil NZ achieving an incredible staff engagement score of 83%.

Coca-Cola Amatil NZ Managing Director, Chris Litchfield, is proud

HQ MANAGEMENT

of his company’s achievements and is honoured to receive this accreditation once again.

“We set our business a challenge back in 2015, to create a five-year plan to become one of the best bottlers in the world. To do that, we needed the best team in the world” said Litchfield.

“Having our people so involved and empowered has helped us with our engagement scores, and as leaders, we are always focused on listening to our people right across our organisation.

Their engagement is a critical component of our success. They know our customers, our brands and our business better than anyone.”

The Best Employer accreditation is not the only recognition Coca-Cola Amatil NZ has received in recent years.

The company continued its Gender Tick accreditation received in 2018, maintained Rainbow Tick status for the past five years and won the prestigious Gold medal in HRD’s Employer of Choice Awards 2020. n

MOBILE APP

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contributoreditorial

FOODSTUFFS VS VENDORS:

Two Tribes Going To War

“In late 2019 early 2020 Foodstuffs North Island (FSNI) announced their intention to implement a new commercial model to underpin their growth and performance going forward. Based on our discussions with vendors and reviews of proposed contract terms and request for tender documents issued by FSNI over the last 18 months, the following trends have arisen in FSNI’s negotiation strategies:

MDA

Store level Ullage. Complated late 2019 and rolled into terms

Looking at these recent negotiation trends, it appears that FSNI’s strategy has been to move the multiple revenue / income streams across their previous business model into one centralised income stream that has minimal to no risk for FSNI.

Dunnhumby Data

Contracted Dunnhumby as data analytics supplier. Rolling the cost into terms

FSNI’s new Negotiating Pressure…

Project LEAF

Movement of catalogue / Mailer level supplier investment into terms as a rate of RSV

Centralised Store Co-Op

Rolled into a % terms of RSV.

Centralised Merchandising

Attempting to roll up, however on again and off again

Net-Net Pricing

Through an Request for Tender (RFT) for branded items on a category by category basis, the Net-Net Pricing agreement now seemingly takes precedence over other commercially negotiated agreements

Payment Terms

Adjusting payment days to vendors

ITEM

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Since September 2020, FSNI has commenced implementing a “Request for Tender” (RFT) process for all branded products to further simplify the FSNI trading model with all vendors. The RFT process is being implemented as a category by category approach.

In what we perceive to be a deliberate attempt to separate any existing relationships that vendors may have with members of the FSNI Buying Team, each RFT process is being managed by a “Procurement Specialist”. The FSNI RFT process stipulates that vendors are not to discuss the RFT process with any FSNI staff member outside the RFT process. The failure to adhere to this rule may result in a response of a vendor being excluded from the RFT process.

According to RFT documents issued by FSNI, FSNI has incredibly broad rights to manage the RFT process how it sees fit. To illustrate, FSNI’s rights taken from an FSNI RFT document are as follows:

• Change any evaluation criterion, RFT Terms and Conditions, or RFT process; • Exclude any Respondent or other person from this RFT or any subsequent process for any reason; • Reject or not consider any non-compliant response; • Cancel the RFT; • Waive any non-compliance with the requirements of this RFT; • Consider any alternative response; • Accept part of a response from any Respondent; • Choose not to select the lowest price or highest scoring Tender; • Liaise, negotiate or contract with, or provide any information to, any Respondent, organisation or other person at any time without disclosing this to, or involving or doing the same with, any other Respondent or person (whether before, during or after this RFT process); • Provide to, or withhold from, any Respondent or other person, any information in relation to any question, answer or other information arising in relation to this RFT or any subsequent process; • Create any number and type of contracts in respect of any of its requirements; and • Implement, not implement or partially implement any tender.

Strengthening the buying position through this RFT process (according to FSNI), vendors are not permitted to share with anybody or external third party the RFT documentation process without written approval from FSNI. Further compounding the pressure and what we believe to be a one-sided RFT process, incremental pressure has been placed upon vendors as FSNI seeks to: • Implement Minimum Target Margins per Category • Roll all previously negotiated terms into one net price • Utilise the RFT contract as a means to take precedent over previous agreements with vendors O I.e.

LEAF 1.0 and Centralised Store Co-Op • Roll in vendor merchandising and field costs as a part of the RFT fund consolidation Other agreements that have not been included in the RFT remain in place including Dunnhumby, MDA, Warehouse Allowances, and any other agreement such as payment terms.

So what is the real risk to vendors and the broader marketplace?

When reviewing the RFT process in its entirety we have identified several risks to both vendors and the New Zealand market as a whole.

Immediate risks: 1. Loss of control of discretionary spend here and now for vendors 2. FSNI driving category margins to unprecedented levels 3. Tightening of innovation funding by vendors driven by FSNI’s latest model eroding vendor profitability 4. Retailers unable to access products previously ranged instore as a result of system restriction i. I.e. Excluded Range product classifications through FSNI’s SAP operating platform ii. Impacting sales and earnings at store level

5. Increased risk on vendors for: i. Pricing (note retailers control retail pricing not vendors) ii. Declining merchandising standards iii. Shelf and space management 6. Pak'n'Save wanting to follow the same model 7. Foodstuffs South Island (FSSI) leveraging this business model and rolling vendors on to the same terms 8. Potential for pricing and terms to be transferred over to FSNI’s Foodservice and Wholesale businesses, and the potential risk for this becoming the new normal for these channels Broader long-term risks to the market: 9. The reaction of Countdown 10. Increased unemployment i. Merchandisers and field sales resources centralised and overall employment numbers reduced ii. Removal of Store Buyer roles in lieu of new trading model iii. Innovation / R&D teams reduced due to leaner internal funding capacity of vendors 11. Higher barriers to entry for entrepreneurs due to higher trading costs with FSNI i. Further slowing and degrading marketplace innovation 12. Trans-Tasman implications for suppliers who deal with retailers in Australia i. I.e. The knock-on effect of these actions as competitor retailers seek to react

So what can vendors do now?

The stark reality facing many vendors is the fact that the RFT process implemented by FSNI will likely result in deletion of their products. This is driven by FSNI’s rationalisation of suppliers in what we believe will be every category.

Vendors who are successful in their RFT submission will risk becoming more dependent on FSNI as a result of the contract.

The significant downside in a heavily concentrated marketplace such as New Zealand is that options for vendors are limited. In a marketplace with multiple retail competitors operating in a competitive environment a vendor could independently elect to reject the RFT process and stand against this endeavour

by FSNI. However, many vendors will not have the market power for this approach.

As vendors enter this RFT process we recommend taking the following actions: 1. Seek independent legal advice in relation to every aspect of the FSNI RFT contract to understand the real risk and exposure to your business 2. Document every single concern in regard to the RFT and raise them formally with FSNI before any RFT is signed (or any other customer for that matter) along with proposed amendments you are seeking that provide a mutually acceptable agreement for both parties 3. Qualify with FSNI who the independent thirdparty mediator is in the event of a disagreement between both parties

i. This person MUST be fully independent ii. Is the independent Mediators decision legally and commercially binding? iii. What is the formal dispute / disagreement resolution process that leads to mediation?

4. Conduct rigorous financial analysis on your business to understand your limitations before submitting or committing to any financial proposal to FSNI as part of the RFT process 5. Be prepared to understand the impact of deletions should you not be successful 6. Be prepared to walk away from doing business with FSNI (New World and 4 Square) if you need to 7. Understand that unless any variation to an RFT contract is in writing and signed by both parties, you must assume it will not happen 8. Commence immediately identifying the new channels, distribution paths, and business development opportunities outside of the mainstream grocery customers to broaden your customer base and reduce dependency on two highly influential grocery businesses in Foodstuffs and Countdown.

What does this mean for the NZ Grocery Industry?

In our last article we posed the question: “Do vendors in the New Zealand grocery market have equal market power with their grocery retailers?”

It is the right of the retailer such as FSNI to evolve their business model as they see fit. Equally it is the right of the vendor to challenge any such changes in order to seek a fair and equitable arrangement for both parties.

Given the steps taken by FSNI to implement their Commercial Model regardless of implications on their vendors, it is fair to assume that there is a clear imbalance of power between retailers and vendors at present in this process.

In order to protect the rights of the vendors, maintain a balanced and equitable marketplace for both parties, we again recommend that a Grocery Code of Conduct be instated into the New Zealand marketplace.

This is a clear call to action for all vendors in the New Zealand Fast Moving Consumer Goods (FMCG) sector to stand up and voice their concerns. This is done by capturing your concerns with: 1. Fact-based evidence of events 2. Retaining copies of correspondence that is forceful in its nature or intent 3. Keeping records of coercive discussions that take place (who, what & when), Then sharing these records with the New Zealand Food & Grocery Council (NZFGC) confidentially.

Foodstuffs and its members have some remarkable stores, and in many ways are a benchmark for independent retailers across the globe. They should be a source of immense pride for New Zealand. It would be a shame to see that reputation sullied by these events in a country that epitomises community, impartiality and supporting each other.” n

Article submitted by Hexis Quadrant, Written by: David McAuley, Nick Hogendijk, John Day

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FARMLAND LAUNCHES LUNCH CLUB 2.0

Hot on the heels of increased demand for pre-packaged meats during the recent lockdown, Farmland Foods are excited to launch their new LUNCH CLUB ‘Redeveloped’ range of sliced ham.

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eveloped to provide a wider range of flavours in the pre-packed ham category, currently worth $50.77 million and growing at 26.5% (IRI Total NZ Grocery MAT data to 21/09/20), Brand Manager Steven Young says it has been a busy few months developing new and exciting flavours in a short space of time.

“During the first lockdown we saw a huge demand spike for this type of product and with extra shifts and willing staff, we were able to maintain our supply in all stores stocking our pre-packaged lines. With many retailers being ‘customer-led’, we as producers have to be able to provide options

for them to meet those needs”. With Farmland’s new LUNCH CLUB© 2.0 Range being all ham based, it brings new flavours to the largest pre-packed category and adds excitement to the upcoming summer months with its typical seasonal demand.

From the ever-popular Champagne Ham to more exotic flavours including Maple Ham and both Bell Pepper and Cracked Pepper Ham, the range will be an assault on your taste buds, with flavour infiltrated throughout the meat, real flavour dispersed throughout every slice. “Flavours were developed to bring real taste and a point of difference to the category”, points out Young, “whilst making sure they are appealing

to a wide range of taste buds including kids”.

To ensure alignment with Farmland’s ongoing commitment to sustainability this range will come in trays produced using 100% NZ recycled #1 RPET plastic sourced from NZ manufacturers. Customers will notice clear recycling Instructions added to the pack.

As part of the LUNCH CLUB© 2.0 Redeveloped Range rationalisation, previously available flavours will be deleted to make room for the new.

To secure allocations for the new range please contact your local Farmland representative or email sales@ flf.nz. n

For more information or to place an order contact

Amit Chatrath on 021 181 0774 or info@kingscreamery.co.nz. www.kingscreamery.co.nz

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MINIMALLY PROCESSED AND LOCALLY GROWN

In a world first, Kiwi alternative protein firm Sustainable Foods which operates the Craft Meat Company brand, has partnered with a medicinal cannabis producer for the 2021 launch of a new hemp-based meat analogue. The new products will focus on sustainability and nutrition, made with locally grown hemp, and processed using power from its partner’s private hydroelectric power plant.

Sustainable Foods, owned by Justin Lemmens and Kyran Rei, which already sells a range of plant-based products including mince, burgers, sausages and ready meals under its brand The Craft Meat Co, has partnered with GreenFern Industries, a dedicated group taking on the new medicinal cannabis industry currently taking off in New Zealand.

“Sustainable Food’s vision is to be a leading provider of nutrition rich, plant-based protein options that help us eat more sustainably. We aim to meet the growing needs of consumers that are wanting to nourish themselves, as well as nurture our planet,” CEO Justin Lemmens told SupermarketNews.

“We are working on being fully transparent and measurable in our approach to sustainability, incorporating these principals into our ingredient sourcing and packaging, and making sure our operation cares for our environment in doing so.”

Sustainable Foods Co-founder Kyran Rei, who leads product development added that some of its products already include hemp for its nutritional value, but the new plant-based analogue will use hemp grown in New Zealand as its base.

“Hemp is a very viable and sustainable crop for growing conditions in Aotearoa, we are partnering with medical cannabis producer Greenfern Industries as our exclusive grower to make our hemp-based meat analogues

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from 100 percent locally-grown hemp,” noted Rei. ​ Vastly increasing the sustainability of its processes, Greenfern Industries has built its own hydroelectric power plant, complete with a dam and electricity generator, which will power the processing and production of Sustainable Foods’ products.

Currently growing hemp in two South Island locations, Greenfern’s medicinal cannabis business model involves the establishment and development of facilities, resources and collaborative arrangements with the intention of operating as a fully comprehensive grower, processor, manufacturer and supplier of medicinal cannabis products from its Normandy location. Its vision is to become New Zealand’s regional hub for the commercialisation of world-class medicinal and therapeutic cannabis products while in harmony with the environment.

“The partnership with Greenfern in growing our hemp locally, and ability to utilise their hydropower for processing and production is another fantastic aspect to the sustainability of these products,”​noted Rei. “Together we are offering farmers an opportunity for land-use change. Sustainability is a central pillar to what we do, all our packaging in New Zealand is already made using Forest Stewardship Certified material for paper stock.”

Sustainable Foods have collaborated with another Kiwi company - Flight Plastics - to establish closed loop recycling within Aotearoa where plastic is neccessary. Trays are made of up to 88 percent recycled content that are 100 percent recyclable within New Zealand.

“If we cannot eliminate plastic, the very least we can do is take responsibility for it,” ​added Rei. Focused on minimal processing and natural ingredients, Sustainable Foods’ hemp-based meat production will be largely driven by consumer trends, Kiwis searching for healthier, better-for-you, more sustainably sourced foods.

“Health remains a key driver, which is being increasingly represented by the uptake of​veganism and flexitarianism, a change we​’​ve always seen as permanent change rather than a trend,” ​Lemmens said. The hemp-based meat analogue will be launched in 2021 and Lemmens has stressed that the prices will not be super premium as the firm aims to appeal to all consumers.

“Health, sustainability and great flavour need to be affordable to enable a wide uptake and make a meaningful difference – people need to be able to afford to buy it.” How the hemp-based meat stacks up against animal meat in

terms of taste and texture will always be an inevitable comparison, however, Rei noted that Sustainable Foods’ primary goal was to meet the expectations of a desired eating occasion, not to necessarily replicate meat, even though the product has managed to do so.

“There are some consistent factors that people look for when they eat animal meat like umami, texture, bite and juiciness, and delivering this sustainably is what we are focused on.”

In line with this, Rei explained that the processing of products will focus on making it as close to a whole food as possible, this means it will be minimally processed with every ingredient of natural origin. ​Hemp seeds have been legalised as a food​in New Zealand since 2018, and in Australia where Sustainable Foods also dabble in food service, this was legalised​as food in 2017. While current regulations in other countries may limit the firm’s choices for expanding to elsewhere in the Asia Pacific region, Rei said they have been receiving enquiries from several regions. “​At the end of the day each country will need to be treated differently due to the spread of regulations, the goodness of hemp seeds as a food is increasingly being recognised, however, and we are hopeful that over the next two years there will be a much wider uptake and that regulations will align with that,”​he said. Before it moves into the commercialisation stage and launch for the hemp-based meat analogue next year, Sustainable Foods will be focused on R&D with Green Fern Industries and the Riddet Institute for the rest of this year.

A collaborative New Zealand Plant Based Hub is another project Sustainable Foods is working on, hoping to come together with other alternative protein firms to focus on the sustainable development of healthy, locally grown plant-based products. n

DID SOMEBODY SAY BBQ?

TIRED OF YOUR BBQ OFFERING NOT DELIVERING YOU THE GRILL-A-BILITY YOU’VE BEEN LOOKING FOR…? LOOKING FOR A MORE SATISFYING SIZZLE IN YOUR SUMMER SOUND TRACK? STEP UP TO THE HOT PLATE WITH OUR BURGERS AND SAUSAGES DESIGNED TO DELIVER DELICIOUSNESS.

PLANT BASED PLANET PLEASING

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THE PASTRY REVOLUTION

Rocket Foods want to revolutionise a kiwi institution, Pies. Kiwis love pies! Whether from a dairy, service station, bakery, or restaurant – we just can’t pass up on a pie. Baking pies in New Zealand is a path well-trodden. Rocket Foods have taken the best elements of a pie and created a different eating experience… The Pasty!

New flavours, new format but still centred around delicious puff pastry. Pasties aren’t new to foodies, but Rocket Foods are on a mission to bring them more commonly to the shores of New Zealand. There are three flavours in the range so far, Traditional Cornish Pasty, Cheese and Onion and Chilli Beef and Bean.

TRADITIONAL CORNISH PASTY

Handmade Cornish Pasty with diced beef pieces, potato, swede, and onion.

Perfectly seasoned with pepper and enclosed in a savoury pastry – Tastes like it’s straight from the UK.

CHEESE & ONION PASTY

Think of a Southland style Cheese Roll, mixed with kiwi dip… but in pastry. Puff pastry filled with a delicious cheese, onion, and potato filling.

A Vegetarian pasty option.

CHILLI BEEF & BEAN PASTY

Puff pastry filled with homestyle chilli con carne. Beef mince, red kidney beans, tomato, onion, and a kick of Mexican spice.

Rocket Foods want to see pasties into pie warmers, serve over delis and bakeries across the country. Pasties are a great option for lunch or a grab and go snack. This trio of pasties are the first wave of the pasty revolution and are a must try. It’s time to put down the pie and pick up a Pasty!

Rocket Foods are a wholesale manufacturer of sweet and savoury goods, est. 1998. All products are handmade in Auckland, following tried and tested recipes.

Products are available via direct distribution across the North Island frozen or chilled. The range is available pre-packaged and loose.

For more information contact steph.coulton@rocketfoods.co.nz, or call 027 428 3927. n

FRESH DAIRY GOODNESS

King’s Creamery was born following the desire to create a pot-set yoghurt that was truly premium. In June 2019, the Chatrath family decided to take on a new venture after twenty years in the food and hospitality industry.

“Our goal was to create the most pure and natural dairy products on the market,” said Amit Chatrath.

“We looked at the whole manufacturing process and assessed where we could do better.”

The team started with the milk, the source of all dairy goodness. Based in the Waikato, the business had access to some of the best milk in the whole of New Zealand.

Nestled in a valley in view of Taupiri, Maunga and the Hakarimata Ranges, and close to the Waikato River is Tironui Farm. This is where all of the milk is sourced from for its range of products, a single farm where the cows are grass-fed.

The milk is collected fresh every

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day and processed within King’s Creamery’s state-of-the-art, brand new, purpose-built factory within an hour.

The brand currently manufacturers Natural Yoghurt and Fresh Paneer.

“We wanted to perfect our craft and products until we were fully satisfied and happy with them.”

What sets the brand apart from others within the category is that the product is all natural, meaning that all of its products are free from any nasties such as preservatives, additives and stabilisers. This is all thanks to the freshness and quality of its milk, so nothing else needs to be added.

“As a family that has been operating in the food industry for over 20 years,

we understand the importance of quality products and are therefore able to provide our customers with an extremely unique product.”

Looking ahead, the brand has some great products in the R&D pipeline. “We plan on releasing a low-fat variant of our Natural Yoghurt during December. In 2021, we have a range of new products that we can’t wait to share with the market.”

Once customers try King’s Creamery products, they will never settle for less.

For more information, contact info@kingscreamery.co.nz, or visit www.kingscreamery.co.nz. n

New Pasty Range The perfect grab and go option With three flavours • Traditional Cornish Pasty • Cheese & Onion • Chilli Beef & Bean For more information contact sales@rocketfoods.co.nz or visit www.rocketfoods.co.nz

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QUALITY SLICED MEATS TO SUIT ANY OCCASION Farmland Foods started in a family butcher shop in 1964, a proud New Zealand family-owned business by the Davis family and now three generations later, is one of New Zealand’s leading smallgoods producers.

Still passionately family run in Bulls in the Rangitikei district, Farmland Foods employs over 120 local staff and has invested in state-of-the-art manufacturing and equipment to produce quality meats.

From humble beginnings to today and beyond, Farmland Foods has always been committed to quality and innovation and are proud of their heritage and the way they do things with the utmost love, care and attention.

The Farmland team have given their top-selling products Country Pride Ham & Chicken Luncheon, and Shaved Ham 200g along with the Just Cut 100g range fresh new looks which include changing the packaging trays to now be made from NZ sourced recycled #1 RPET plastic.

With consumer demand growing for environmentally sustainable products and packaging, the recyclable

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trays will be diverting over a million packets per year from landfill, making a true step towards a circular economy in our country where resources can be used again and again, “we’re proud to be the first smallgoods company in New Zealand to use NZ sourced recycled #1 RPET plastic, putting our stamp on creating a sustainable future for NZ” says Steven Young, Brand Manager.

Farmland Foods Country Pride 200g range will bring back fond memories for many who loved a Luncheon sandwich as a kid, created from a closely guarded family recipe, using real ham and chicken, blended to deliver a superior taste and texture and sliced for convenience…just like it used to be.

Along with the sliced Luncheon there is also Shaved Leg Ham 200g, both giving customers an affordable option for filling the kids’ lunchboxes.

Farmlands Just Cut range has six flavour variants of prime sliced deli meats, Hot Pork, Glazed Ham, Roast Beef, Pastrami, Hot Beef and Corned Silverside.

The range isn’t just for sandwiches either, it lends itself to pizzas, pasta and entertaining platters which is perfect for the Summer months.

For more information please contact your local Farmland representative or email sales@flf.nz. n

P R O U D LY P L A N T- P O W E R E D M N ZA D E I L OW I T N VE H

AT FOO D NATI O N , PL ANTS TAK E C E NTR E STAG E Food Nation is a plant-powered alternative loved by vegans, vegetarians and flexitarians alike. Jam-packed with fresh NZ ingredients and bursting with flavour, the range comes in recognisable formats including Magic Minces, Happy Patties and Amaze Balls.

Liven up your chiller and get a piece of the plant-powered action!

For sales contact buds@foodnation.co.nz

* Products containing hemp cannot be classified as Gluten Free.

I G :@ FO O D NATI O N N Z

FB :@ P RO U D LYP L ANT

FO O D NATI O N .C O. N Z October 2020

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deli&chilled KEEPING IT KIWI-MADE

Really good food that is 100 percent Kiwi made is something familiar to Rosa Foods CEO Justin Lemmens. Rosa Foods started as a Deli owned by the Lemmens family, established and based in Wellington for 20 years.

Today, Rosa is still family owned and retains its handmade approach, focused on bring Kiwi made quality to the table.

“We’ve never believed in adding anything unnecessary to a plate of food, and that remains true today,” expressed Lemmens. “We pride ourselves on making the best freshly cooked deli-style lasagnes in town sourcing prime NZ

beef, vegetarian friendly feta, pumpkin and spinach, made the traditional way with quality locally grown ingredients.”

Understanding that life is busy, and everyone gets short of time now and then, Rosa has grown to be one of New Zealand’s leading makers of fresh meals, ready to take a bit of the pressure out of the day.

These include ‘Kiwi classics’ alongside internationally inspired flavours and that never have any added nasties. Whether it’s a traditional cottage pie with creamy mash or one of the deli’s classics like the Chicken Familgia or Mushroom and Parmesan Risotto, Rosa has got most bases covered for you. Rosa now employs 80 staff in Wellington.

“We like to say it’s been 20 years to an overnight success,” quiped Lemmens.

“The Rosa family has certainly grown over the years and we wouldn’t be here without them.

We’d like to thank our customers for supporting local, and commit to remaining focused on delivering quality food solutions.” n

All 24 cheeses are encased in a fridge door-friendly cardboard case with cheesy jokes behind each door! The advent calendar RRP is $30 for 24 cheeses (480g), – very reasonably priced, compared to other cheeseboard products on the market. Consumers will find these calendars on shelf in the specialty cheese area.

Perfect for any cheese lover, this advent calendar is a great way for families to have fun together enjoying a different cheese every day in the weeks leading up to Christmas. They get to enjoy UK cheese varieties that aren’t available anywhere else in NZ including: Applewood Smoked Flavoured Cheddar Cheese; Applewood Vintage Smoked Flavoured Cheddar Cheese; Mexciana Cheddar Cheese with Mixed Peppers; Ilchester Mature Cheddar Cheese; Ilchester Vintage Cheddar Cheese; Ilchester Red Leicester Cheese; Ilchester Aged Red Leicester Cheese; Ilchester Double Gloucester Cheese; Ilchester Derby Cheese with Sage.

“The Ilchester Cheese Advent Calendar has been available in the

UK since 2017. Since then Australia, Canada and USA have launched it with huge success. Now it’s New Zealand’s turn. We are delighted to finally bring this unique cheese advent calendar to market and know it will create huge excitement this festive season”, said James Ravlich, Marketing Manager, Hutchinsons Limited.

In 2016, UK food blogger Annem Hobson of So Wrong It’s Nom fame, created a handmade prototype of a cheese advent calendar after being frustrated at the lack of festive cheese offerings in the supermarket. This sparked a global frenzy when she posted a blog showing how anyone can make one at home. She wasn’t expecting that her idea and #CheeseNotChoc to go viral with 11,000 signing up to support her in four days.

Annem officially launched the cheese advent calendar in collaboration with Norseland Ilchester, onto the UK market in 2017, and since then it has created a buzz around the world for cheese lovers each festive season as they wait for their ‘24 days of Cheesemas’ treat to arrive. n

A CHEESE A DAY

Kiwis are in for a cheesy treat this festive season! After three years of waiting, the world’s first cheese advent calendar hits New Zealand shelves from the UK. A great alternative to chocolate, the Ilchester Cheese Advent Calendar comes with 24 individually wrapped 20g mini cheeses, across nine varieties.

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For more information contact the Hutchinsons Customer Service Team at NZCustService@hutchinsons.co.nz or phone 0800 555 258.

Limited Edition, available in supermarkets while stocks last.

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EXPERIMENT WITH NEW FLAVOURS

Whilst Fresh Chicken as a category experiences double digit growth, the real mover and shaker is in the area of Value Added chicken. VA chicken is selling very well across supermarkets, with Tegel leading the way at 14.4% growth despite reduced sales during the two lockdowns (Data source: IRI, MAT RSV sales up to 11.09.20).

P

ost COVID shoppers seek affordable and tasty meals, but don’t forget convenience.

Value Added Chicken gives opportunities for Butchery to make dinnertime easier for their shoppers.

According to IRI NZ Grocery State of the Industry Survey in 2019, around 60% of kiwis wake up not knowing what they will be having for dinner that same night! In response to this, Tegel and Rangitikei Free Range have recently launched valueadded convenient meal solutions.

Tegel Chicken Steaks offer 3 breast steaks in a Rosemary, Garlic and Lemon or Cumin, Paprika and Turmeric flavour that can be ready in 10 minutes. Great for the BBQ or a quick pan fry.

Rosemary, Garlic and Lemon is still the number 1 flavour in fresh chicken for shoppers while the Cumin, Paprika and Turmeric flavour was developed due to increasing consumer appetite to try new exotic flavours.

As kiwis have increased exposure to different cultures, flavours such as Turmeric and Paprika continue to emerge across categories in the supermarket with Arab & African cuisines gaining popularity.

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Tegel Thai Green chicken breast chunks can be used in a stir fry or simply add coconut cream to make an authentic Thai Green Curry. These products are set to be a success because we know that shoppers and in particular millennial’s rely heavily on convenient products to make cooking simple and provide quick, tasty and affordable meals.

An additional plus for the conscious consumer is that the sleeve and tray are also kerbside recyclable.

Rangitikei Free Range is driving differentiation in the free range category through innovation. The new Ready to Cook Free Range Meals deliver on both authenticity and convenience – recognising that shoppers will pay more for a premium, authentic meal that saves them time.

The Rangitikei Range consists of Tarragon & Lemon Ciabatta Crumbed Breast, Moroccan Boneless Chicken Tagine and Jalfrezi Boneless Chicken Curry. These authentic flavours use all natural ingredients for the sauces delivering restaurant quality meals shoppers can enjoy at home.

At a time where people are conscious of spending money and more cautious about dining out, these are a great alternative. The Moroccan sauce combines the sweetness of Apricot with Garlic, Ginger,

Cumin, Paprika and Chickpeas for an authentic Moroccan taste.

Taking influence from New Zealanders love of Indian flavours the Jalfrezi Curry is a delicious sauce of Tomato, Garlic, Red Pepper, Ginger and Lentils, with just enough chilli to round off that flavour hit.

For lovers of crumbed chicken the Tarragon & Lemon Ciabatta Crumb is sure to be a favourite.

This product offers two substantial breast fillets infused with natural herbs of Tarragon, Basil & Fennel and covered in a natural coarse Ciabatta Crumb. All these flavours tap into the consumer demand for more inspiring, authentic and exotic flavour profiles. Served in a recyclable aluminium tray, it’s the ultimate in convenience by just removing the film and putting the tray directly in the oven. Ready in just 30 minutes.

Rangitikei’s new packaging design is modern and simple and aims to cut through the clutter, standing out on shelf with delicious food imagery to provide inspiration and appetite appeal to the shopper.

Rangitikei is also passionate about minimising environmental impact and are pleased that both the aluminium tray and sleeve for these new products are kerbside recyclable. n

NO MESS, NO FUSS

DINNER READY IN MINUTES

AUTHENTIC, ON-TREND FLAVOURS

The Natural Free Range Choice

Easy entertaining straight from your freezer Authentic Oven Ready Meals

N AT U R A L I N G R E D I E N T S

AU T H E N T I C F L AVO U R S

SIMPLE CONVENIENCE October 2020

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icecream PURE INGREDIENTS, PURELY DELICIOUS Wanaka-based PURE NEW Zealand Ice Cream have made the move to a 500ml tub for five of their popular flavours, to coincide with summer and Christmas planograms.

They’ve re-invigorated their brand too, bringing more emphasis on purity, provenance and the truly handcrafted nature of their artisan ice creams, sorbets and gelatos.

The handy 500ml tub size will be available initially for the Vanilla Bean, Salted Caramel, Roasted White and Dark Chocolate ice creams – as well as the Boysenberry and Berry Fusion Gelato and Sorbet. The new 500ml range is carried by select Countdown and Fresh Choice stores nationally and Foodstuffs South Island stores from October.

All PURE’s products are certified gluten-free and peanut-free, and their gelatos and sorbets are also certified dairy-free. All their tubs and lids are 100% re-usable and recyclable right here in NZ. “Demand for genuinely premium, natural products such as ours has continued to grow this year, despite the challenging market conditions. We feel that by offering our range in the new 500ml tub, the lower entry price will mean even more ice cream loving Kiwis and our visitors can have access to our brand”, said Brian Thomas, Director at PURE. The popular one litre range will

remain too, meaning existing followers of the brand can still get their favourite PURE flavours in the larger tub size.”

The business was formed in 2009 and had grown steadily up until 2108; the recent increase in consumer demand for natural, sustainable foods has led to more rapid growth for the brand over the last two years.

The business now services the retail, foodservice and tourism sectors, with strong interest also coming from overseas markets for PURE’s products.

“We’ve spent a lot of time structuring for the growth we’re experiencing, but central to all our decision-making is and will always be the purity of our ingredients, intensely natural flavours

and sustainability. Those three factors are non-negotiable for us.”

PURE New Zealand Ice Cream have won 50 awards over the last nine years. Earlier this year they were named Champions in the Emerson’s Dairy Category in the 2020 Outstanding New Zealand Food Producers Awards.

This month it was revealed that PURE have won a Gold Medal and 4 Silver Medals in the 2020 NZ Ice Cream Manufacturers Awards. PURE are also finalists in the Westpac Otago Business Awards.

For information on the new 500ml range, or any of PURE’s products, visit purenzicecream.com or email icecream@purenzicecream.co.nz. n

INTRODUCING OUR NEW 500ML TUB RANGE… A selection of Our Award-Winning flavours are now available in this popular size, helping more Kiwis and our visitors to experience our naturally delicious ice creams, gelatos and sorbets.

NEW SIZE NEW LOOK GREAT NEW PRICE

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ORDER STOCK NOW

AND DELIGHT YOUR CUSTOMERS!

icecream@purenzicecream.co.nz purenzicecream.com/500 +64 (0)3 443 7792

growing great ice cream

At Appleby farms we’ve taken the whole process from cow to cone and turned it into a labour of love.

We own the paddocks, grow the grass, nurture our gorgeous cows and carefully churn their delicious A2 protein milk with the ďŹ nest ingredients.

The result? To say the creamy texture and rich mouthfeel will satisfy your sensory cravings would be a serious understatement.

Available from your supermarket.

applebyfarms.co.nz

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icecream NZ’S TOP ICE CREAMS ANNOUNCED Gold and Silver Medal winners for the 2020 New Zealand Ice Cream Awards have been announced.

In the first weekend of October, 17 judges assessed over 300 entries to find New Zealand’s best ice creams, gelatos, sorbets and dairy-free frozen products.

The top gold medal winners announced today are in the running to be among 13 Champions and two Supreme Champions which will announced at the NZ Ice Cream Awards in November.

Announcing the medal winners, Chief Judge Jackie Matthews made special mention of the exceptional quality of this year’s Gold Medals. “One of the objectives of the Awards is to

raise the overall industry standard and New Zealand made ice cream has been of world-class quality for many years.

This year the gelato and sorbet were excellent, and also truly world-class.”

“Another trend was the increase in savoury flavours this year.

Recently TV’s MasterChef has been incorporating ice creams and gelatos in main course dishes and some of those entered in the NZ Ice Cream Awards this year would fit well in there, showing ice cream can be enjoyed any time. Also noticeable was an increase in plant-based and low-fat options over last year’s entries.”

The Awards, owned and run by the NZ Ice Cream Manufacturers Association, have been held since 1997 and are the country’s only national ice cream, gelato, sorbet and dairy-free frozen products competition.

For the full list, click here: www.nzicecream.org.nz/awards20.htm n

DOUGH. M.G.

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NEW KID ON THE BLOCK

Take a look back to 1957. At the Empire Theatre in Neil Street, Toowoomba, Elvis is about to rock the house. But before he does (it’s intermission time) across the street at Pop’s corner store, the movie-going crowd are knocking down the doors for a treat of a far more local flavour: Les Weis’ Fruito Bar. Today, the world-class Weis range of Bars, Ice Creams, Frozen Yoghurts and Sorbets is loved across Australia and around the world. The brand is passionate about surprising and

delighting its customers with exceptional quality ingredients and fabulous flavour combinations. Weis are proudly following in the footsteps of its founder, Les Weis, who started it all in 1957 with

his iconic Fruito Bar. Weis is now the new kid on the block in New Zealand freezers, having only launched in late 2019. The bar format, rather than a stick, is made using sustainably sourced real fruit using only natural flavours, and colours. Its range is gluten free and there are dairy free options available. While it is typically a popular product among adults, sales are reflecting that kiwis are buying it for their families too and drives a trade up within the ice cream category.

The brand has planned a summer

campaign to support the range of products through sampling, media and in-store support and execution.

Weis is available in NZ in 4 pack (Mango & Cream, Blackberry & Cream, Passionfruit & Coconut, Non-Dairy Dark Chocolate & Coconut, and NonDairy Raspberry & Coconut), brand new mini 8 packs that have just launched (Pineapple, Lime & Coconut, and Mango & Cream) and single impulse bars in your Streets freezer (Mango & Cream, Blackberry & Cream, Pineapple Lime and Coconut). n

New Minis!

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PERSONALISE YOUR DIGTIAL APPROACH

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randWorld has launched ‘CHOOSEWELL’, a new multi-screen platform to help marketers connect to consumers who want to make better choices for their wellbeing – from simple healthy foods, to sustainability to financial wellbeing.

With COVID reshaping what people value and where they spend their money, coupled with a fragmented media-scape and budgets being asked to stretch further, CHOOSEWELL gives marketers a cost-effective tactic that gives the personalisation of digital with the reach of mass media, all in one package.

Anne Lindsay, marketing manager at Asaleo Care is using CHOOSEWELL to promote and educate shoppers on Handee Towels new, compostable paper towels. “We are really excited to share the Handee

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ChooseWell campaign. ChooseWell’s sustainable storytelling platform is a unique and modern solution which has helped us effectively communicate our key environmental claims,” said Lindsay.

Households use multiple screens simultaneously to consume their media, so the CHOOSEWELL platform has been designed to leverage multi-screen media to wrap around audiences and utilises the power of ‘3rd party endorsement’ in a presenterled educative format, boosting engagement and interaction while adding to the authenticity that consumers are seeking. Claire Robbie, journalist and wellness advocate, presents CHOOSEWELL. CHOOSEWELL is delivered in a modular format providing marketers with social, digital and integrated modules that can be used ‘stand-alone’ or combined for total, multi-screen impact. This also

gives marketers three different budget levels giving flexibility and ability to scale investment up and down Faced with a dizzying array of choices in a cluttered media environment, consumers have to work hard to find products and services that meet their ethical, wellbeing and household needs. At the same time, marketers are looking at how they can work effectively in a fragmented mediascape, trying to cover ‘all the bases’, but with the same budget.

Marketers are using CHOOSEWELL, to put their brands directly in front of consumers looking for ways to reduce their eco footprint, make their day healthier and boost their wellbeing.

Head to www.choosewell.co.nz to see how Asaleo Care is using CHOOSEWELL to promote Handee paper towels. n

FAST AND SIMPLE VIDEO

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here’s no denying the power of video in 2020. I’ve seen it said that everything from 73% - 90% of customers who watch a video about a product will then buy.

Even on the conservative end that estimate is HUGE. So, you might be ready to get your products out there on social media and really engage with your audience – but there’s just one problem: where do you start with video?

You’re busy working in your business and don’t need to learn overly technical terms and techniques...I get it. But once you know how, video can be fast and simple.

I want to share some ideas here today of where you can start. But before we get to that – when you’re filming make sure you have lots of light on your subject, it’s not noisy around you and film with your phone in Landscape unless you know it’s only going on FB or IG stories.

1. The ‘About us’ video. Sharing your story through video has the power to move your customers, to create an honest connection so they feel like they can step into your world and really know the people behind the product. Keep it short and simple. Some thought starters: - Why do you do what you do?

- What do you love about your industry?

- What’s your favourite type of product you sell?

- What’s your earliest memory of using the product you sell?

2. Behind the scenes video. Video doesn’t all have to be you in front of the camera, why not let people behind the curtain and show them something they wouldn’t normally see? Ideas here: - A day in your life (film lots of short little clips to edit together) - Interview some staff members about their best tip for your product - Show us an interesting part of your process – a timelapse video here could be fun 3. How-to videos. Don’t underestimate your knowledge here…even just little bits of info you know about your product or your industry are valuable gems that people will love learning about. Try these for starters: - Someone demonstrating how-to use your product - An overhead recipe video with your product - Answering common FAQ’s you tell people over and over I hope that’s inspired you to give it a go! If you want to learn more about creating videos with your smartphone come and check out my online course at www.easysmartphonevideo.com Or if you’d rather have me create the video for you, find me at www.showandtellvideo.co.nz.” n

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IS VIDEO IN YOUR TROLLEY? If there’s one thing that needs to be at the top of every business’ shopping list today, it’s video. That’s because all around the world, this powerful tool is now the unequivocal champion of marketing and communication.

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tatistics and research paint a compelling picture: This year, 82 per cent of all consumer internet traffic was video. That resulted in a million minutes of video crossing the internet per second – that figure is 15 times higher than it was in 2017.

But it’s not just about traffic. Viewers retain 95 percent of a message when it comes in video form.

Compare that to just ten percent for text. And 72 percent of customers would rather learn about a product or service through a video.

So, no one should be surprised that leading organisations around the world are rushing for what’s been called the ‘holy grail’ of marketing. Welcome to the video revolution.

In the grocery trade, video is already being used to deliver messages and share vital information. Take this magazine’s online Aisle Chatter video feature, in which editor Sarah Mitchell interviews industry insiders. In one, she finds out about consumers’ behaviour in the Covid-19 era. It’s an absolute mustwatch for those in the trade.

This is where VideoTaxi, ranked the country’s most responsive video producer, accelerates into the picture with a cab-load of expertise to deliver companies new business as well as save them money.

The Kiwi-owned company, which already includes Countdown among major corporate clients, is a quick-turnaround one-stop-shop for all video marketing and communication needs. Think content creation, script development, creative strategy, editing, graphics, animation, filming and more – without the expense or hassle.

It’s a subscription model based on hours per year, so clients never end up with bills with nasty surprises.

“It doesn’t matter whether time is spent on creative, production or editing, it’s all charged at the same rate,” said VideoTaxi co-founder Ondrej Havas.

“This makes it simple to understand – if something takes two hours, then two hours come off the meter.

Countdown, for example, uses VideoTaxi to film monthly messages from the managing director to the company’s staff.”

Before May 2018, Countdown used various production companies and videographers, but the supermarket giant wanted consistency to the look, quality and style of their internal communications, and to make them more engaging.

The solution: A VideoTaxi subscription, which was a cost-effective, easy-to-use, professional-quality, fastturnaround way to produce appealing videos for the company’s internal communications.

More and more businesses are subscribing to VideoTaxi, because what’s emerged in these challenging times is that Kiwi consumers want to hear more, not less from brands. When 800 New Zealanders were asked whether they wanted to hear from brands, 77 per cent said that they would, according to Pureprofile research commissioned by ad agency DDB. “The thing that's really surprising is that that's above the norm," DDB chief of strategy Rupert Price told the New Zealand Herald this year. “Under normal circumstances that question only delivers a 50 to 60 per cent response. So, in these unpredictable times it appears that people want to hear more not less from brands.” To find out more and to get your content needs underway, connect with VideoTaxi today at www.videotaxi.cab. n

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New Zealand wine drinkers are more likely than ever to be popping a cork in celebration of the 2020 New World Wine Awards Top 50 announced today, as sparkling wines emerge as the big winners and latest consumer trend.

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hair of judges Jim Harré said insights from the 18th annual New World Wine Awards show the movement towards sparkling wine in New Zealand, which has been bubbling away over recent years, is now really taking off.

The highly-regarded competition has a unique consumer focus – all entries must retail for under $25 and have enough bottles available to meet the demands of thirsty shoppers in New World stores nationwide. The Top 50 wines are determined by an independent panel of experts who ‘blind’ taste the entries to international wine show standards.

“Entries to the sparkling class were up more than 30 percent this year to well over 100 wines, a good indicator of growing consumer demand and winemakers’ eagerness to have their wines recognised,” said Harré.

“And they delivered – 2020 was a stunning year for overall quality, but the judges were delighted over the range and excellence in the sparkling class in particular.”

This year’s Top 50 includes six sparkling winners, four New Zealand made wines and two Italian Prosecco: Lindauer Vintage Series Brut Cuvée 2017 (Champion sparkling wine), Lindauer Vintage Series Rosé 2017, Morton Estate Brut, Verde Brut , Cinzano Prosecco D.O.C. and Graham Norton's Own Prosecco.

It’s also the first time in the awards’ history that Prosecco has made the list, and Harré said this is another signal that the wine, which has taken international markets like the UK by storm, is about to sweep New Zealand.

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for liquor Chris Anderson agreed, as sales data shows New Zealanders are now reaching for bubbles and flutes more than ever before, choosing sparkling and Prosecco wines over others.

“So far this year, sales of sparkling wines have grown more than 10 per cent over the same period last year, and Prosecco sales have skyrocketed by more than 40 percent.”* And it’s a figure that is only set to grow as New Zealand enters the peak season for sparkling wines between October and December, when more than a third of sales of the style are made.

Harré puts the shift towards sparkling down to a change in the way consumers choose to pair wines and occasions. “A few decades ago, we may have only had a sparkling wine during a wedding toast, and it would have been from overseas.

Today however, it is no longer reserved only for those big events, but smaller gatherings and everyday occasions!

“At the same time, the range available is growing, and New Zealanders are recognising that you don’t need to break the bank to pick-up a top-quality bottle of bubbles.”

He notes four of the winning sparkling wines are made using the traditional bottle fermented process and the classic Champagne grapes of Chardonnay and Pinot Noir. “These are spectacular wines and absolute bargains, all in the $16 and under price range.” Something he says is especially true for the two vintage winners – the grapes were picked and processed in 2017 to make these wines and are now aged to perfection.

Meanwhile the two Proseccos are all about

the vibrant fruit flavour of apples, pears and honeydew melon. “Both our winners are flawless in their style, one completely dry and other with a touch of sweetness, so there is something to suit every taste.”

Exploring new wines with confidence The hotly anticipated Top 50 list includes a wide range of Gold-medal wines, from classic favourites like Sauvignon Blanc and Pinot Noir, to an increasing number of ‘emerging wines’ like Albariño, Malbec and Tempranillo.

All are available in New World stores nationwide from Monday 5 October. The wining wines are all priced under $25, and more than 20 of the Top 50 wines are available for under $15.

Harré said consumers can explore the list with confidence thanks to a thorough judging process, run to exacting international standards.

This year an independent panel of 18 experts, chaired by Harré, assembled across four regional hubs in Auckland, Hawke’s Bay, Marlborough and Central Otago to judge more than 1200 wines entered from around New Zealand and overseas.

“The entries were tasted and re-tasted through a blind judging process. This means the judges assess only the wine in the glass on the day and are never aware of brands. Medals were awarded using the same 100-point scale as other wine shows and a final round of tasting determined the 50 best wines.

“The result is a highly sought-after list that helps remove the guesswork and stress from choosing a great bottle of wine, and opens up the opportunity to try something new, with confidence." n

Framingham Nobody's Hero Pinot Noir 2019

Mount Riley Limited Release Sauvignon Blanc 2020

Rocky Point Pinot Gris 2020

Soho White Collection Harry RosĂŠ 2020

Borthwick Paper Road Pinot Noir 2019

Mount Brown Estates Pinot Noir 2019

Morton Estate Premium Brut

Giesen Estate Pinot Gris 2019 October 2020

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Church Road Hawkes Bay Merlot Cabernet Sauvignon

Running With Bulls Tempranillo 2019

Lawson's Dry Hills Reserve Chardonnay 2019

Waiata Waipara Pinot Noir Rosé 2020

Lindauer Vintage Series Rosé 2017

Woods Crampton Barossa Valley Shiraz 2018

The Hunting Lodge Seasonal Collection Albariño 2020

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Sugar Loaf Southern Valleys Pinot Noir 2019

Squawking Magpie Reserve Marlborough Sauvignon Blanc

Middle-Earth Pinot Meunier RosĂŠ 2020

Grant Burge 5th Generation Shiraz 2018

Click on the bottle to find out

The Hunting Lodge Expressions Lavish Merlot Malbec 2019

Cinzano Prosecco D.O.C

Church Road Hawkes Bay Chardonnay 2019 October 2020

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Banrock Station Pink Moscato 2019

Wither Hills Marlborough Pinot Gris 2019

Paritua Stone Paddock Syrah 2018

Click on the bottle to find out

Verde Brut

Vidal Reserve Hawkes Bay Pinot Gris 2019

De Bortoli Woodfired Cabernet Sauvignon 2019

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Stoneleigh Wild Valley Marlborough Chardonnay 2019

te PÄ Chardonnay 2019

Graham Norton's Own Prosecco

Seifried Nelson GewĂźrztraminer 2020

Roaring Meg Pinot Gris 2019

Mount Riley Marlborough Riesling 2020

Rapaura Springs Classic Sauvignon Blanc 2020

Villa Maria Cellar Selection Marlborough

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The Crater Rim From the Ashes Pinot Noir 2019

Villa Maria Cellar Selection Hawkes Bay Syrah 2019

Alpha Domus Collection Sauvignon Blanc 2019

Two Rivers Convergence Sauvignon Blanc 2020

Leveret Estate Hawkes Bay Chardonnay 2019

The Crater Rim Waipara Viognier 2019

Villa Maria Cellar Selection Marlborough

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Waiata Waipara Sauvignon Blanc 2020

Lindauer Vintage Series Brut Cuvée 2017

Mount Riley The Bonnie Pinot Rosé 2020

Stoneleigh Marlborough Pinot Noir Rosé 2020

Click on the bottle to find out

Black Cottage Sauvignon Blanc 2020

Latente Reserva Malbec 2017

Clearview Estate Beachhead Chardonnay 2019

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Supplying quality Italian smallgoods to New Zealand supermarkets, hospitality trade and delicatessen wholesalers.

Call us now for authentic quality Italian smallgoods. www.ghiotti.co.nz

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support@europeanfood.co.nz

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09 551 7410