SupermarketNews // November 2015

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November 2015 • Vol. 8 No. 11

Brief staff training courses a waste because the learning is not embedded . . .

Management trainer STEVE GILL (see page 4)

ACCIDENT KILLS ALAN McCONNON

Well-known former grocery supplier Alan McConnon was killed in a car crash in Central Otago late last month. The former co-owner of Mainland Products, a dairy company started by his father Peter in 1954, was 62 years old.

McConnon and his brother Baird, who joined the company out of school, helped turn Mainland into an iconic $700m dairy company that is a strong player still in the grocery industry. The company was bought in the late 90’s

by Kiwi Co-op Dairies under Craig Norgate and was later assimilated into Fonterra in 2002. McConnon was a regular and popular figure in supplier activities with the FGC and the earlier GMA. n

KITKAT REACHES 80

Nestlé is this year celebrating the 80th year of KitKat production. It was launched in 1935 by Rowntree’s in Yorkshire and is now produced in 14 countries around the world and the company says it produces around 17 billion fingers every year. Nestle has committed to only using sustainable cocoa in KitKat’s from 2016 onwards. n

AGAINST FOOD WASTE

Countdown continues strengthening its efforts in helping the community at large. The chain announced a new partnership with KiwiHarvest, aimed at avoiding food waste. The non-profit organisation will collect fresh produce from seven Countdown stores in the Auckland region and distribute it to those in need. The move is part of Countdown’s Food Rescue charity programme, which already involves, amongst others, The Salvation Army, FairFood and Foodshare. n

COUNTDOWN’S GOLF DAY

The 13th Countdown suppliers’ charity golf day has been set down for Friday February 19 at Auckland’s Titirangi Golf Club. Once again the charity being supported is Alzheimers Auckland. Registration forms and enquiries from John Fothergill on 021 623 862 or john.fothergill@ xtra.co.nz This year’s prize pool tops $100,000. n

DROP “BEST BEFORE” TAGGING Among the major problems causing waste in the supply and retail arenas is the current use of “Best Before” tagging and this is being recognized in many parts of the world. So the persistent use of this labeling in this country may well be on the agenda in 2016.

It is accepted by most suppliers and retailers that the phrase is particularly meaningless in that the products involved generally have extensive periods beyond those listed dates and large on-sale periods are being missed by perfectly safe products.

Quality standards are vigorously analysed by all responsible suppliers and it is certain that our retail partners would appreciate the increased shelf life and product exposure. The current stated shelf life covering distribution, storage, retail and

use expects that the product will remain safe and suitable and this is part of the current food standards code. It is accepted that a “Use By” date is required for safety reasons but the dismissal of product on shelf because it is beyond its “Best Before” timing is simply a waste – and the industry is having major problems with waste.

There are currently many products in our marketplace that are forced to use this guide to quality and it has been estimated that around 15% of grocery items are thrown away by households each year – and a much higher level of waste is occurring at retail simply to avoid confusion.

It is expected that the issue will be taken up by the Consumer organisation in 2016 with pressure from other quarters. For manufacturers, it’s another line than can be removed from labels and a level of waste avoided in the supply chain. n

FONTERRA NZ UNDER AUSSIE MANAGER

As part of Fonterra’s second reshuffle in 2015, its New Zealand consumer business has come under the purview of Australian managing director Judith Swales, who had run the Australian unit for the past two years and has now been promoted to managing director Oceania. Whilst Fonterra Brands New Zealand will remain a standalone unit, from now on its managing director will report to Melbourne-based Swales. Fonterra CEO Theo Spierings explained that Ms Swales was the natural choice for the role.

“Judith has a great understanding of consumers and their relationship to brand, and has proven her ability to build effective partnerships in the highly competitive supermarket sector in Australia. By having Judith lead Oceania, we are ensuring the growth of our brands on both sides of the Tasman,” Spierings said. In order to achieve annual savings of $103 million, Fonterra has so far laid off 750 staff who were employed in a wide range of positions, from administration to sales roles.

UN-FLUSHABLE WIPES

After tests were performed on 11 different flushable wipes, Consumer NZ made a surprising discovery; flushable wipes are actually unflushable. In fact, apart from the occasional small tear, all of them remained intact, whilst toilet paper started to break down within minutes. “Despite claims that these products are safe to flush, our test found they don’t break down easily.

The result can be an unwelcome bill from your plumber. In our view, manufacturers shouldn’t be claiming these products are flushable,” said Sue Chetwin, Consumer CEO. n

GOLD PIN FOR PAMS Foodstuffs’ brand Pams has taken out a Gold Pin for its packaging design at the latest Design Institute of New Zealand’s annual Best Awards.

“There’s such stiff competition in the Best Awards, so it’s

a real honour to win. It’s fabulous to be locally recognised for our creative work,” said Brother Design director Paula Bunny, who is behind the Pams Confectionery range.

Brother’s business development director, Jenny McMillan, explained how their agency managed to turn a challenging brief into an award-winning packaging. “With Pams, we always want to stand out from the expected, generic look of a category’s big brand leaders. The challenge here was to do so in a sector that’s bursting with loud, colourful designs. Paula’s work does it brilliantly, with captivating characters, large product windows for a tempting peek at the lollies, and colours that reflect these sweet treats contain no artificial colours or flavourings,” McMillan said. The Pams Confectionery also won a Dieline Award earlier this year, whilst Brother Design gained a Silver Pin at London’s Pentawards for Pams Feminine Hygiene, beating out 1,700 entries. n

editorialcomment

The Focus On Wellness

seriously. But at the other end of the scale, the great unwashed out there still want their tinned products, ice cream and confectionery along with bacon and the like despite some nonsense about it causing cancer.

This is a real quandary for our supermarket operators who know the bulk of their offering is basic to every household yet still want to promote and do the right thing. It’s the blending of the two that is becoming critical for both retailers and suppliers faced with ever increasing, and sometimes misdirected, public analysis by “experts” on our lifestyle.

Peter Mitchell Publisher

The shift in consumerism to health and wellness in eating habits is certainly not a universal issue yet in this country, but it is creeping up on us. Probably about half of our shoppers believe that supermarkets are improving in their attitude to more healthy products and doing something about it – just like suppliers who are taking the issue very

If the truth is known, most shoppers would believe that supermarket offerings are fair and are meeting all the basic needs, even if they could do a little better. On the other hand, I would guess that the majority of shoppers are a little sick and tired of being told to eat healthier and are now paying lip service or only being slightly influenced by the talk. Certainly our suppliers are working hard to deliver better products and have been adjusting formulations to meet this presumed consumer attitude to change. I reckon the gradual change will be implemented but no-one wants to go overboard.

diary NOV 18-20

World of Food, Beijing

DECEMBER 7-9

SIAL Middle East, Abu Dhabi

JAN 31-FEB 3, 2016 ISM, Pro-Sweets, Cologne

FEBRUARY 19, 2016

Countdown, Golf Day, Titirangi

MARCH 13-15, 2016 PRO WEIN Dusseldorf, Gemanry

MARCH 17, 2016

NZACS, Golf Day, Auckland

FOODSTUFFS’ SUPPLY CHAIN RECOGNISED

DON’T FORGET TO FILL OUT YOURUR LISTING FOR O E 2016 BUYERS GUID - see PAGE 31.

With 400 staff and a distribution capacity of half a million cartons of products per week, Hornby is the largest facility of its kind in New Zealand, featuring a fully automated storage and retrieval system.

“In opening Hornby, we were able to consolidate three ambient distribution centres into two offering greater capacity and order processing capability,” said John Mullins, general

FHA 2016, Singapore

MAY 5-7, 2016

SIAL China, Shanghai

JUNE 15-17, 2016

SIAL Asean, Manila, Philippines

NOVEMBER 10, 2016

The Supply Chain team: (left to right) Scott Fairweather, Kris Lancaster, Simon Olsen, John Mullins, Haydon Thom, Jeff Cox.

Foodstuffs South Island has triumphed at this year’s Chartered Institute of Logistics and Transport awards, picking up three coveted prizes.

The retail company was recognised in the ‘Supply Chain Innovation’ and ‘Implementation and Practice’ categories for its new Hornby Ambient Distribution Centre, whose inventory manager, Simon Olsen, was also awarded Young Achiever of the Year.

APRIL 12-15, 2016

Convenience Industry Leaders’ Summit, Auckland

manager Supply Chain, Foodstuffs South Island Ltd. “Other key benefits include an improved transport fleet and network efficiencies, a significant reduction in packing waste, increased distribution flexibility and urgent order processing.”

Together, the distribution centres of Dunedin and Hornby cater for approximately 2,000 customers. n

contents

05 Anti-Obesity Package 11 Liquor News 14 Workplace Health & Safety 16 What’s New 24 ANUGA

6 13 22 29 SupermarketNews is published under license. Please direct all enquiries and correspondences to SupermarketNews. The opinions and material published in this edition of SupermarketNews are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher. Copyright 2015 ISSN NO. 1173-3365

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PUBLISHER Peter Mitchell, peter@reviewmags.com

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

MANAGING DIRECTOR Tania Walters, tania@reviewmags.com

SENIOR DESIGNER Raymund Sarmiento, raymund@reviewmags.com

EDITORIAL DIRECTOR Sarah Mitchell, sarah@reviewmags.com

CIRCULATION & DISTRIBUTION Kieran Mitchell, kieran@reviewmags.com

EDITORIAL TEAM Thomas Fowler, tommie@reviewmags.com Monique McKenzie, monique@reviewmags.com Rossella Quaranta, rossella@reviewmags.com Kate Coetzee, kate@reviewmags.com

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

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SUPERMARKETNEWS SUPPORTS:

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

www.fgc.org.nz

November 2015

I 3

STEVE GILL LEAVES GWF

After 35 years in the grocery industry, the last five years as head of sales at George Weston Foods, Steven Gill has left the company and set up a leadership and management consultancy. Previous to GWF, Steve was eight years with Griffins as sales director.

His new leadership business called LMA is part of an Australasian operation aimed at producing exceptional results.

“For years I have been concerned about staff attending a variety of courses that enthuse them for a day or so but knowing that enthusiasm doesn’t stick. I have found that the learning is not embedded so often the training is wasted,” he said. “It has to be a worry that companies can spend heavily on plant, machinery and maintenance but do little to maintain their people. I have decided to use years of experience to take up the issue of non-role specific leadership to ensure there is a return on investment and provide targeted training and be more strategic about staff who are trained.”

Steve can now be contacted on 027 567 3446 or sgill@lma.biz n

EVERYTHING CAUSES SOMETHING !

Smoking, liquor, sugar and now processed meats. Soon there will be nothing in the shops that we can buy without it causing your leg to fall off.

It is now getting to the ludicrous stage where researchers around the world will find fault with any food or beverage that we might make or supply. We have even been told locally that anymore than one ham sandwich a week, is not good for our kids.

With the World Health Organisation saying that every 50g of processed meat (that’s two slices of bacon or one sausage) per day increases the chance of bowel cancer by 18%, the talk is proving a nightmare for our smallgoods industry.

But who is taking any notice of all this headlining research – the truth is nobody.

After all, everything causes something. n

KOHINOOR BETS ON AUSTRALASIA Pavé Foods has been chosen by top-selling rice brand Kohinoor as its representative in the New Zealand and Australian markets.

An iconic manufacturer of rice products, ready-toeat meals and sauces, Kohinoor already sells in more than 60 countries, but its market penetration in New Zealand has been limited, so far, to a small range of products. With around 200 specialties ready to be discovered, there is room for improvement.

“Kohinoor offers a winning combination of amazing flavours, outstanding product quality and value for money, so their products will be well received in New Zealand. We’re very excited to represent them,” said Pavé CEO Angus Hamilton.

For more information, contact Pavé Brands on 09 302 1196. n

WINGER APPOINTS NEW FLEET MANAGER

Winger Motors has appointed Louise Cadwallader as the business development manager for its fleet division. Originally from the United Kingdom, Cadwallader has been in New Zealand the last nine years, and has been with the company for the past two months. With previous roles such as senior credit analyst at Marac Finance and various roles at SsangYong New Zealand, Cadwallader has gained valuable experience and knowledge in the vehicle sales industry for the past nine years. Her most recent role was a corporate business development manager at Fleetpartners.

One of the things that attracted Cadwallader to working with Winger is the company’s multiple brand offering, which is one of Winger’s point of differences to other companies, including Subaru, Suzuki, Chrysler, Jeep and Dodge.

“We have a wide range of brands to offer customers at Winger. Customers can create a fleet out of the multiple offerings, giving everyone diversity and a tailored package,” said Cadwallader.

“It also enables us to have a one-on-one relationship with the client. Primarily I have come from a banking and finance background, and Winger offers a wide

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range of finance options allowing customers to get premium brands but not at European prices.”

Winger offers a competitive discount price packaging and is actively bringing on new customers.

The company is committed to supplying high quality and safe vehicles. Winger as a whole is a privately owned company which allows them to give hands on, personal advice to customers. n

GOVERNMENT LAUNCHED ANTIOBESITY PACKAGE

DELAYS HIT COUNTDOWN WELLINGTON Wellington shoppers will have to wait a little bit longer than expected before setting foot inside their new Countdown supermarket, whose $4 million fit-out has recently been delayed to June 2016.

The outlet was due to open later this year, but at present several design issues still need to be addressed. According to Adrian Walker, Countdown property general manager, works will hopefully start in early December. Up until now, only the process of tendering for construction has been completed.

Located in an ideal position on the corner of Lambton Quay and Cable Car Lane, the 1000 sqm site made a perfect spot to build the chain’s first Wellington metro store and try to break Foodstuffs’ monopoly in the area.

When completed, up to 50 people will

be employed, catering for residents, local workers and visitors to the iconic Cable Car. “There is a large workforce in central Wellington and quite a large residential population as well. It’s a catchment area we don’t cover at the moment,” said Walker. n

The New Zealand government has announced a package of 22 separate initiatives to tackle childhood obesity, targeting overweight children from the age of four. By December 2017, as a result of free B4 School checks, 95 percent of children identified as obese will be referred to health professionals for clinical assessment and nutrition or lifestyle interventions. Last year, over 58,600 children went through these screening checks and more than 1,400 were referred on for obesity-related support. The move has been welcomed by the NZ Food and Grocery Council, with chief executive Katherine Rich praising the government’s pragmatic approach. “We all know that childhood obesity is a complex issue and that we must all help to solve it. Everyone must

do their bit – families, individuals, industry, government and public health officials – and this package recognises that,” Rich said. The chief executive also emphasised the positive role that the whole industry could play in the future, given the work done so far around food reformulation, portion sizes and school programmes. “We will work with the government to further those initiatives and help progress an integrated package enabling people to make informed choices around their lifestyles,” Rich said. n

PAK’nSAVE’S NEW OPENINGS Two brand-new PAK’nSAVE stores are on their way. By the end of 2016, Foodstuffs North Island Ltd will replace its current PAK’nSAVE outlet in Tamatea. Meanwhile, all is ready for the 6,160 sqm Ormiston supermarket, which is set to open its doors this November.

“It’s great that we can bring PAK’nSAVE’s policy of New Zealand’s lowest food prices to the Ormiston community,” said owner-operator David Hannan.

Including a fresh bakery, butchery, deli and a seafood counter, the store has brought 130 new jobs in the

community. Construction is about to commence on a replacement store in Tamatea, as Foodstuffs North Island Ltd confirmed. The new supermarket, covering an area of 5,500sqm and providing 327 car parks, will be built alongside the existing one. n

November 2015

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POST-QUAKE REBUILDING GOES ON

COUNTDOWN RECRUITS 500 STAFF NATIONALLY Countdown has embarked on a massive recruitment drive to fill some of its 500 seasonal and permanent vacancies, with bulk recruitment days taking places in Christchurch, Auckland, Hamilton and Rotorua.

“With 181 stores nationwide and more on the way, we are often recruiting. Those open days are a great chance for us to see what talent is out there and who will make a great contribution to the Countdown team,” said Deborah Beegling, Countdown’s general manager of human resources.

In addition to face-to-face recruiting, the company recently

tried to advertise its vacancies online.

Due to technical issues related to an ‘IT system upgrade’, however, it had to resort to the old-fashioned methods and about 20 jobs were advertised in the press.

On the whole, Countdown employs close to 18,000 people throughout New Zealand. Although the usual applicants are people requiring flexible hours, mostly parents and high school or university students, the supermarket chain also offers a number of full-time positions on the shop floor, in the support office or in the call centre. n

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Four and a half years after being severely compromised by the Canterbury earthquake, New World Redcliffs in Christchurch has been completely rebuilt and reopened its doors in October. The new threestorey outlet, covering a floor area of 1700 sqm, created over 100 new job opportunities.

“The Eastern suburbs have been through a lot since the Canterbury earthquake, and being able to bring back a much needed supermarket to the community is just wonderful,” said Julia Spence, owner and operator of New World Redcliffs. The new store has a modern and eco-friendly design allowing for plenty of natural light.

Five full-service and five self-service checkouts were installed. Foodstuffs South Island has invested $108 million in an earthquake rebuild programme that is gradually bringing its damaged stores back to life. New World Redcliffs is the latest in a series of four rebuilds and three new builds that include other New Worlds in St Martins, Kaiapoi, Ilam and Wigram, as well as Pak’nSaves in Wainoni and Rangiora.

All in all, the seven rebuilt supermarkets provided 1135 jobs, and the co-operative has further projects underway; New Worlds in Ferry Road and Prestons are set to open, respectively, in mid-2016 and early 2017. n

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QUEENSTOWN STORE FINALLY OPEN

More than 20 years have passed since the original consent application for the Five Mile development was lodged, in 1993, but the wait is finally over; the new Countdown Queenstown store opened its doors in late October, after

months of anticipation.

The state-of-the-art outlet covers an area of 4,200 sqm and features wider aisles, energy efficient fittings, a bakery department and over 600 car parks.

“As Queenstown continues to

CONSUMER CRITICISM OF BEVERAGES With food and beverage becoming a more important part of the work of the “Consumer” organisation, it was no surprise to delegates at last month’s Beverage Council conference in Wairakei that CEO Sue Chetwin had some harsh criticisms of the industry.

Chetwin was highly critical of the industry’s marketing and promotion in both advertising and point of sale material. She said that her organisation felt that sugary drinks were a real problem

and while it was a question of education, Consumer believed that the “nanny state” should be telling the general public what to do to overcome the obesity issue.

“We realize that the industry is taking the sugar issue and obesity on board, but Consumer will continue to support taxes on sugary drinks if the industry doesn’t do something positive and immediate about it,” she said. “We know that people need choice, but this industry does have a leadership role to play.” n

grow, it’s great to see more businesses opening up and offering increased opportunities for employment, particularly permanent roles. This new store alone is providing more than 80 new jobs to the region, which will be a great boost for Queenstown,” said Todd Barclay, Clutha-Southland MP. According to Antony Tasker, Countdown Queenstown store manager, the involvement of the community was ensured at every stage.

“We’ve tried to hire lots of locals, people who live here all the time, for certainty of ongoing employment, plus we can train and develop them,” Tasker said. n

TOP KIWI INNOVATORS CROWNED

Fonterra was amongst the winners of this year’s New Zealand Innovators Awards, taking out the Innovation Excellence in Research for its new Milk Fingerprinting technology. The innovative diagnostic test allows for a safe supply of milk and reduces the time and cost of testing up to 99 per cent.

“Milk Fingerprinting means that, instead of some tests taking days or weeks, we can test hundreds of samples in seconds. And its benefits go far beyond, ensuring a quality, safe supply of dairy nutrition,” said Jeremy Hill, Fonterra Chief Science and Technology Officer.

The company invests over $90 million a year in R&D, and the development of Milk Fingerprinting was made possible by the joint efforts of Fonterra, DairyNZ and Ministry of Primary Industries, teaming up for a Primary Growth Partnership (PGP) programme that aims to increase on-farm productivity and reduce environmental impacts.

The Supreme New Zealand Innovator award went to Kode Biotech and its anti-cancer treatment, a base platform that can cure tumors using the body’s autoimmune responses. n

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ALPINE PORK KING OF SAUSAGES

1080 THREAT LANDED IN HIGH COURT

The man allegedly responsible for last year’s 1080 milk contamination threats, whose name will remain suppressed for at least six months, has had his case elevated to the High Court, due to the seriousness of the allegations. The 60-year-old Auckland businessman faces two charges of blackmail, a crime that is punishable by up to 14 years in jail. According to court documents, the man acted alone and his actions were financially motivated.

In November last year, Fonterra and Federated Farmers received anonymous letters threatening to poison infant formula with 1080, if New Zealand did not stop using the same pest-control by March 2015.

Formula was then pulled from supermarket shelves and held securely, whilst over 150,000 batch tests were carried out. Police dedicated more than 30,000 staff hours to the operation, considering about 2,600 people and identifying 60 of them as of significant interest. Eventually, the investigation ended up costing over $3 million. “It was an extremely serious matter,” commented Prime Minister John Key. “The Government took it seriously because of the potential implications for families, and also our international trading relations.” n

This year’s Top Sausage competition is over and New Zealand has a new king, Countdown’s Alpine Pork. The sausage excelled in the competition that saw more than 400 entries and was crowned Supreme Award Winner. “We are very proud. This is the greatest achievement, we are ecstatic.

I think winning has come down to keeping up the high quality that Countdown customers expect. We are certainly very ready to get engaged with what winning this competition has to offer,” said Peter Kendrick from Countdown.

Every year, the coveted award acknowledges the skills of Kiwi butchers and small goods manufacturers, whose sausages were judged by a panel of food experts on visual appeal, aroma, flavour, texture, shrinkage and composition.

“It’s great to see manufacturers putting more creative flair behind their product and there are certainly sausages in categories that improve year after year,” said head judge, Kerry Tyack. n

FISHER TAKES ON COUNTDOWN’S MERCHANDISE Chris Fisher has been named Countdown’s new general manager for merchandise. He has been part of the team since November 2014, previously covering the position of Head of Data and Analytics.

He also has proven

international retail experience, having managed buying roles for Gillette, Lidl and Wal-Mart during his career. Countdown’s acting managing director, Pat McEntee, has no doubt Fisher is the ideal person to take on this role and enhance the company’s merchandise strategy.

“In 2006, he became Director of his own business, specialising in the delivery of leading edge analytics to solve complex retail challenges.

During that time, he worked with most of the UK’s major supermarket retailers, as well as many of the leading global FMCG companies,” McEntee said.

“It is this depth of experience, along with his passion for putting the customer first, which will ensure that we continue to make Kiwis’ lives a little better and deliver them lower grocery prices everyday.” n

MORE FAIRTRADE BANANAS T&G and All Good Bananas are now teaming up to provide New Zealanders with more Fairtrade fruit, helping small banana producers in Ecuador at the same time. The extensive sales and distribution partnership is set to increase the market for All Good organic bananas by 30 percent, particularly in the South Island.

All Good Bananas co-founder, Simon Coley, underlined that the agreement is a milestone for his company. “We’ve come a long way since launching New Zealand’s first Fairtrade bananas in 2010. It is great news for our customers and for our growers in small banana farms in El Guabo, Ecuador, who will

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benefit even more,” Coley said.

Grown by more than 76 percent in 2014, the brand has cornered 6 percent of the banana market over the past five years, reaching an even greater percentage in some central city outlets.

“This new partnership will allow All Good the ability to reach more customers by utilising our well established national transport network, strategic ripening and market locations,” said T&G executive general manager NZ, Andrew Keaney. “More importantly, we are looking to offer our customers and consumers more choice and an expanded range of Fairtrade produce.” n

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FARRO FRESH GOES DIGITAL

Throwing the gauntlet to big supermarket chains, grocery retailer Farro Fresh just relaunched its website with a modern online shopping service and moved its loyalty program to the ‘Poket’ app.

Thanks to Farro’s virtual shop, Aucklanders are now able to order from home or work as they do in-store, having all products delivered straight to their doors. The initial offering seems quite varied.

“From everyday basics through to the interesting and hard-to-find, we are launching with approximately a

thousand lines on offer,” Farro managing director Janene Draper said.

“Customers will be able to browse seasonal recipes and shop to create a special dish for guests on Saturday night, a delicious and easy brunch or just a midweek meal, and get their bread, milk

and toilet paper delivered too.”

The company has also moved its ‘Friends of Farro’ loyalty program to an innovative app called ‘Poket’, available for iOS and Android devices.

By subscribing to ‘Poket’, users get assigned a personal QR code that allows Farro to identify them and load points straight to their account. In case customers do not have a smartphone or a tablet, they can register at any Farro’s checkout and, from then on, simply identify themselves through their email address or mobile phone number.

The rewards stay the same: just like the old loyalty program introduced in 2012, the new one will continue to offer a $10 voucher for each $400 spent in a calendar month. n

COCONUT DEAL TO HELP SAMOA Little Island’s owners, Tommy Holden and James Crow, started doing business together in 2010, when they founded a trendy ice block company called Nice Blocks. Hunting for possible dairy-free options, the two friends eventually chose coconut milk for their Little Island’s ice cream range, releasing the first four flavours. The young company is now expanding: last August they launched a chocolate coconut drink on the market, whilst four more ice cream flavours are set to be introduced by year-end.

Thanks to the strategic partnership formed with Ah Liki Investment, Little Island will now be able to label its range

Dairy-free creamery Little Island has joined up with Samoan coconut cream producer Ah Liki Investment, securing a long-term supply of organic coconut that could make a positive impact on Samoan trade.

of drinking milks as certified organic and fair trade. On the other hand, the deal will provide better employment opportunities in Samoa, by encouraging investments in production equipment.

“Since we set out in business, we have been focused on creating an ethical supply chain that supports our vision.

We want to ensure our efforts positively filter down to impact the lives of the families that provide us the best ingredients. This partnership enables us to move ahead knowing that our efforts will do good and help the villages of Samoa,” commented co-founder James Crow. n

FREE FRUIT FOR KIDS IS BACK

Following the success of an initial trial at Countdown Botany last August, Free Fruit for Kids has come back in every Countdown store nationwide, allowing kids to snack on tasty fruit while their parents scour through the aisles.

“We know it can be a challenge to do the shopping with hungry kids in tow, so we thought this would make the shopping experience a little easier for families, while also encouraging kids to eat fresh fruit,” said Countdown’s acting managing director, Pat McEntee.

The offering will change every week, and customers can find it in the fruit and vegetable section, displayed in clearly marked baskets. n

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

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POWERADE CHALLENGE EMPOWERS KIWIS

POMEGRANATE ADULTERATION

There have been a number of queries over pomegranate adulteration according to a report to the New Zealand Beverage Council.. The product cannot be tested in New Zealand as other products are and must be sent overseas making it particularly difficult to judge qu ality. Some senior members of the industry believe there are some “smoking guns” involving pomegranate claims. n

COCONUT WATER The coconut water suppliers have to change the labels on all their products from next January as new regulations kick in. It is understood that product claims are no longer negotiable and a new claims criteria must be met. n

Leading sports drink brand Powerade, has announced the return of its Powerade Challenge.

Currently in its fifth year, the challenge invites Auckland and Wellington locals to register for free, complete the running challenge on a day that suits them and track their training times using Powerade digital wristbands.

“Opening day saw the most registrations we have ever had in one day before, and I believe this campaign will make 2015 one of the most successful, if not the most successful year we have

seen yet,” said Jodie Timmins, brand manager NZ for Stills at Coca-Cola New Zealand. The campaign creative celebrates valued partnerships with the All Blacks and Blackcaps, reinforcing Powerade’s position as New Zealand’s leading sports drink. n

HEALTH STAR FOR BEVERAGES

The NZ Beverage Council is looking to have at least 80 percent of its national members participate in the Health Star Rating programme although it doesn’t quite suit the beverage industry. Frucor is already leading the way and Coca-Cola is shortly going with it. The organisation is about to survey its members on attitudes and plans over the programme. n

CHALLENGES AHEAD FOR BEVERAGES The beverage industry is facing ongoing challenges in dealing with sugar, keeping pace with consumer demands and re-imaging of children’s drinks, Rehan Panditaratne of Euromonitor International told the recent Beverage Council conference in Wairakei.

He said the global market for soft drinks may have risen around 4 percent last year but the developed markets were flat. He said consumers seemed to want more flavoured water, healthier juices, tea-based drinks and even single serve RTD coffees. NPD was in bottled water innovations that were leading the way internationally while carbonates were on the decrease worldwide. He told the conference that juice was on the decline in many western markets because of concerns over sugar content but a lot of innovation was appearing in the sector to beat this trend, with particular emphasis on health.

He said his organisation was seeing an increasing number of launches of RTD iced teas and the innovations included low calorie iced green teas and a growth in carbonated RTD teas in a move to compensate for the decline in fizzy drinks. As well, there was a lot more international emphasis on marketing to the younger market through social media. He said the RTD team arena was still like a blank canvas He said the future challenge for the beverage industry lay in tighter regulations over products claims that came with all the new developments. n

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BACK TO THE FUTURE OF ALCOHOL IN SUPERMARKETS I read in the newspaper recently that a prophetic utterance of Marty McFly in Back to the Future II may actually come true – the Chicago Cubs may make the World Series in 2015 after a 107 year drought. It got me thinking, as you do, about what alcohol sales in supermarkets might look like in 2025.

Without the assistance of the DeLorean or the Sports Almanac (well the grocery merchandise manual maybe), I have gone with four alternate universes instead of just one.

1) Fewer SKUs, bigger pack-sizes After legislation was introduced in 2012 requiring supermarkets to only display alcohol in a single area, supermarkets had to re-think exactly how much floor-space was dedicated to alcohol. Once floor-space previously allocated to alcohol throughout the store (such as aisle ends and other displays away from the alcohol aisle) was removed, this ultimately lead to less total space being dedicated to alcohol. With less space came tougher decisions about what got ranged with high margin obviously preferred but also high rate of sale.

The need to rationalise floor space forced a move away from stocking

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hundreds of single bottles of craft beers with low rates of sale that were fiddly to stack. Larger pack sizes of bigger brands with very high rates of sale were preferred as we moved into the CostCo era. Craft beer had by no means declined, and in fact dedicated craft sections were retained, but on a smaller scale and bigger craft moved into bigger pack sizes as they chased greater volume.

Craft’s real domain became specialist liquor stores where you would go if you wanted to paw over 100 specialty beers and pick one or two out. For anything from a known brand or in any scale, supermarkets increasingly dominated.

2) Alcohol leaves grocery It all started back in 2013 when a strawberry flavoured sparkling wine was banned from grocery for not being compliant as a product supermarkets could legally sell. Then in 2015, a flavoured cider was equally evicted

by MPI for using non-compliant flavourings. Sadly producers and retailers failed to heed these early warnings and kept pushing the boundaries of what supermarkets could legally sell. The instances of flavoured beverages made from a grape wine, cider and even beer base grew steadily until the early 2020’s

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when the Government, no longer knowing if it was comparing apples with apples or raspberries with cabbages, pulled the pin on supermarkets selling alcohol full stop.

3) Separate liquor store-within-store In the early 2020’s futurists who had predicted scenarios one and two above got ahead of the eight-ball and pre-emptively followed Australia’s lead.

Following continued pressure from Government over what they could or couldn’t sell and restricting the ways in which they displayed alcohol, stores took matters into their own hands.

They installed an internal wall to seal off the single area, cut a hole in the exterior wall, put a till in and set up a separate liquor store within their existing footprint. This “new” store was no longer part of the same liquor licence and traded as an independent liquor store. All of the restrictions on what they could sell and how they displayed alcohol no longer applied. Shoppers had to deal with making two purchases instead of one when doing their weekly shop but could finally buy beer again without being made to feel like school children in the naughty aisle.

4) The return of prohibition Back in 2014/2015 the Ministerial Forum on Alcohol Advertising and Sponsorship recommended severe restrictions on alcohol advertising and sponsorship. These recommendations were eventually adopted over time leading to New Zealand becoming one of the most highly regulated alcohol markets in the world. The inability for producers and retailers to differentiate products by advertising their values and qualities led to them only having one remaining tool on which to compete with each other – price. This led to a sharp price war which saw alcohol pricing revert to 1960’s levels and the peak of binge drinking rivalling the days of the six o’clock swill. No one knew what they were drinking so they drank whatever was cheapest. They bought it by the boot load and drank it like it was going out of fashion as it had no fashion left. The terrible spike in harmful drinking left the Government with no choice but to ban all alcohol and revert to prohibition.

History repeated, bootleggers rejoiced and home brew finally completed its progression from nerdy hobby to hipster to mainstream. n

Matt Wilson

Corporate Relations Manager DB Breweries Ltd

Sacred Hill Celebrates 30th Vintage I can remember watching the waiter bring the bottle to the table at Sails Restaurant in Auckland and other diners’ heads turning to see what the bottle was. There was nothing like it at the time.

With the release of its 2015 wines, Sacred Hill celebrated three decades of creating fine wine and good times for family and friends to share. Three decades which have seen it grow from a shoestring operation on a family farm to a premium producer, always popular with Kiwi consumers and gaining an increasing following internationally.

Founder and managing director David Mason and his brother Mark grew up under the shade of the Puketapu (sacred hill), along the dramatic white cliffs and river land gravels of the Dartmoor Valley in Hawke’s Bay. This was their home on the family farm, and it also provided the perfect conditions to make memorable wines of great texture.

David and Mark’s father, Ian, was the one of the first Hawke’s Bay farmers to diversify from traditional sheep and cattle farming and planted grapes on the property in the early 1980’s, with the brothers providing ‘free labour’. Sacred Hill was established in the mid 1980’s

by David, his brother Mark and their winemaking friend Tony Bish. Self-confessed “wine geeks”, the threesome set out with the idea of making more wine than they could drink and selling the rest to fund their passion for fine wine.

“Our first vintage was 350 cases of 1986 Fume Blanc, a popular style of oak aged Sauvignon Blanc at the time. It sold out. So did the next vintage of 700 cases and we thought we might be on to something,” said Mason.

From the very early days Sacred Hill saw the potential of on premise trade, believing that getting wines into fashionable Auckland restaurants was the key to success. It did work for the first few vintages but tough times were to follow.

“We had a few false starts thanks to drought, a flood and then in 1988 the infamous Cyclone Bola wiped us out, but we hung in there, “said Mason.

The push into on premise was what led to Sacred Hill investing in a unique, tall, frosted bottle for its Whitecliff wines in the early 1990’s.

“I can remember watching the waiter bring the bottle to the table at Sails Restaurant in Auckland and other diners’ heads turning to see what the bottle was.

There was nothing like it at the time.”

That trend of innovation continued as Sacred Hill grew. The company was among the first to put its product in the hands of a distributor in the early

1990’s, which was seen as a bit radical at the time. Packaging updates, also in the early 90’s, had Sacred Hill well placed for the introduction of wine sales into the grocery sector, which fuelled further growth and awareness of the brand and consumers have stuck with it ever since. The winery pioneered the use of indigenous yeasts and were amongst the first to introduce new oak and chilled barrel ferments.

A drive into premium wines included the planting of Rifleman’s Yard, now one of the country’s most revered Chardonnay vineyards, on the original family farm and investing in the renowned Gimblett-Gravels sub-region of Hawke’s Bay, where they have produced red wines that have more than held their own with Bordeaux’s finest. The export market also became a focus and prompted Sacred Hill to expand beyond its Hawke’s Bay home and invest in Marlborough, which is the source of its Sauvignon Blanc, Pinot Gris and Pinot Noir wines.

“Our heart is in Hawke’s Bay but as a business our future investment will be in Marlborough,” said Mason.

“The potential growth is in export, especially the US market, which has a taste for Marlborough wines, with Sauvignon Blanc leading the charge.”

With Sacred Hill developing a knack for producing gold medal Marlborough Sauvignon Blancs and Bish rating their 2015 wines as the region’s best Sauvignon Blanc in years, Mason is on track in his quest to conquer the US market.

Mason has steered Sacred Hill from its rustic beginnings through remarkable growth with his handson involvement in all facets of the business including marketing, brand management and sales. While the company continues to follow the path of innovation and growth, its will always remain true to its roots.

“From the very beginning we’ve believed that if you have the place, the people and the love for the land and what you do, it will show in the wine. And sure enough it has,” said Mason.

LEFT: MD David Mason reflects on 30 vintages BELOW: Sacred Hill’s cellar door in the 1990’s BOTTOM: David Mason and brother Mark starting out on the Sacred Hill Journey

Scared Hill makes more than 350 000 cases of wine per year and exports to more than 30 countries worldwide. n

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Avoiding Slipping On The Banana Skin Health and safety is everyone’s business whether it is government, industry or community. With health and safety playing a fundamental part of everyday business, it is as much about leadership as commitment and dedication to make certain that steps are taken to ensure active involvement of workers at every level.

It is critical for small and large business to build healthy, safe and productive workplaces and to develop a concrete health and safety policy.

Knowledge of workplace health and safety covers topics such as health and safety research, incidence data, occupational health data, international trends, workplace experiences, and the accessibility and quality of technical guidance.

According to the Ministry of Business, Innovation and Employment, workplaces do not operate in a health and safety vacuum, there is a legislative framework, ACC and a range of training organisations and standards. In addition to this, workplaces operate in a wider and dynamic labour market, where there are also workplace specific systems and processes that support improved health and safety.

Small businesses have often found it challenging to access health and safety information and advice as well as ensuring appropriate, tailored and targeted tools and guidance is available.

Recently, the anticipated Health and Safety Reform Bill has been introduced into Parliament.

The Bill is part of a list of changes that have been introduced following the Pike River Coal Mine tragedy and various subsequent reviews that have observed a poor health and safety record in New Zealand. It is based on the Australian Model Work Health and Safety Act 2011 with some modifications for the New Zealand context.

Gerry Lynch, chairman of the FGC’s workplace health and safety committee has noted a key aspect of the Bill being the creation of a new duty holder, known as a Person Conducting a Business or Undertaking (PCBU). This applies whether the person conducts a business or undertaking alone or with others, and whether a business or undertaking is conducted for profit or gain.

“The PCBU is a broad concept, which will encompass the existing duty holder categories, such as employers, principals, and persons in control of a place of work, under the Health and

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Safety in Employment Act 1992 (HSE Act),” said Lynch. “A PCBU does not include employees or directors of PCBUs, volunteer associations, and occupiers of a home who employ or engage another person solely to do residential work.”

The Bill will replace the current standard under the HSE Act (“All Practicable Steps”) with a new ‘reasonably practicable’ standard.

“The new standard is broadly similar to the existing concept of “All Practicable Steps”, except that the assessment of costs must only be taken after the assessment of the risk and the ways to eliminate that risk. This means that costs will only take precedence over safety when the cost of taking a step is “grossly disproportionate” to the risk.”

It will also see the introduction of a new general duty on all PCBUs to ensure, so far as reasonably practicable, the health and safety of workers. These may be workers under the responsibility of the PCBU whilst employed and working at a business or in carrying out work under the influence or direction of the PCBU. “Another major change to the bill is the introduction of a positive duty on officers to exercise due diligence to ensure that a PCBU complies with that duty or obligation. This is a key change from the HSE Act, where directors of a company can only be held liable where they have directly participated in, contributed to, or acquiesced in their company’s failure,” said Lynch.

Lynch discussed that under the Bill, officers may be convicted for a breach of due diligence regardless of whether the PCBU has been convicted of an offence. “There are three offence tiers relating to breaches of health and safety issues. Reckless conduct, failure to comply with a Duty, with exposure to death or serious injury, and failure to comply with a duty, with no exposure to death or serious injury. All three come with hefty fines and the first may also result in imprisonment.”

Lynch said that most companies in the food and grocery area have nothing to fear from the new legislation, if employees are cared for, businesses are currently assessing risk, taking a proactive stance on health and safety and follow up on accidents, the new legislation should not change what you do.

“The biggest opportunity for our industry is in safety leadership and that starts with the head of the business, the CEO or GM, taking more of a leadership position on safety, talking more about it, recognising great behaviours and being more curious about it. I would recommend that all CEOs look at what the business leader’s forum can offer in terms of your safety leadership journey,” said Lynch.

Foodstuffs North Island has always taken workplace health and safety extremely seriously and they have been preparing for the upcoming changes for the last year.

“Our systems have been transitioned to give risk and even greater emphasis in line with the changes,” said Mark Daldorf, general manager human resources of Foodstuffs North Island.

“For example we have recently enhanced the safety instructions around the safe use of band saws in store butchery departments.”

The co-operative has also made other changes including installing ‘The Vault’, an electronic health and safety governance system across the business (New World, Gilmour’s and PAK’nSave). The system acts as a hub for all of Foodstuff’s health and safety and employees training records, as well as other safety information for sites.

The Vault is not the only new initiative from Foodstuff’s.

“We have significantly strengthened our health and safety structure. Four health and safety advisors have been added across our distribution centres, support centres and in transport.”

Foodstuffs have also integrated further its health and safety processes into store ownership changeovers and store business review reporting.

“Supplier merchandiser health and safety is another key focus,” said Daldorf.

“We are working with the FGC safety committee on the online induction modules for “safe in-store passes” to ensure merchandisers are equipped with the necessary level of knowledge when they arrive at our stores.”

Flooring in supermarkets is a hot topic and between stain resistance and an ability to survive changing flows in foot traffic, not only should flooring be properly protected but safe and tailored to specific areas. Slip resistant flooring solutions and carefully selected matting can reduce and even prevent accidents and hazards.

NZMATS.COM specialise in assessing client

The new standard is broadly similar to the existing concept of “All Practicable Steps”, except that the assessment of costs must only be taken after the assessment of the risk and the ways to eliminate that risk. This means that costs will only take precedence over safety when the cost of taking a step is “grossly disproportionate” to the risk.

HEALTH AND SAFETY IMPAC SERVICES requirements and supplying the right matting solution, in a timely manner.

Countdown stores observed a potential slip hazard at the fresh grape display after realizing that whole grapes were falling onto the floor. The company got in touch with NZMATS.COM for a solution.

A specific mat was suggested and trialed to assess its suitability to the specific situation. The mat was proven to be effective and the company supplied these high quality anti-slip mats to all Countdown stores in New Zealand.

Use of these mats has ensured compliance with health and safety requirements. Prevention is always better than cure and use of appropriate matting prevents slips, trips and falls that could hurt the customer, staff and the store’s reputation.

While numbers and data have a role to play, Countdown has always focused on working with teams to drive a positive change in behaviours when it comes to workplace health and safety.

“We’ve recently conducted a review of our induction training and this is being rolled out to new team members during their training and will also be used as part of our refreshers for existing team members,” said Scott Kyle, national health, safety and environment manager.

“We’ve been working closely with our suppliers around the changes to the PCBU role and are continuing to share the health, safety and environment information that is available with our wider business to ensure we are all working to create a safe working environment for our team, our business partners and our suppliers.”

Paul Jarvie, Employers and Manufacturers Association (EMA) employment relations and safety manager and resident guru on the health and safety act, has worked closely with the minister and officials on the EMA’s behalf. He sees three major changes in the new legislation.

“The biggest single amendment is that the directors as officers need to have comfort that the CEO/manager is maintaining a safe place for staff, workers and the public,” said Jarvie.

Rather than storeowners providing information to CEO/managers, these roles should be applying positive enquiry to owners as to what they are doing to ensure a safe workplace. To do that it is important to know what questions or metrics to ask for.

“Lag indicators are all the things that have gone wrong and are important as they are learning tools.

Lead indicators are where positive enquiry comes into play, here plans for the next six months are

Impac Services Ltd is one of New Zealand’s leading providers of safety and risk management solutions. Established in 1999, they have become trusted suppliers to New Zealand’s largest businesses such as Fonterra and Air New Zealand.

Their mission is to protect people at work and prevent serious injury. They provide clients with a full range of professional services, whether it is outsourcing health and safety management, consulting, health and safety training for staff, training for health and safety professionals, health and safety auditing or health and safety software solutions.

Impac Services can help businesses prepare for the new Act by removing the guesswork and uncertainty surrounding legislative changes and

requirements by offering in-depth advice, safety management systems and management plans, and independent investigations and expert witness services.

Companies can be assured that that they are adequately managing their risks and hazards and that their health and safety needs are being met by taking advantage of Impac’s Risk Manager software. This provides an intuitive framework that delivers weekly and monthly reports so that businesses can demonstrate that health and safety is being managed appropriately.

An experienced consulting team is waiting to help and guide companies through all health and safety legislative changes. Impac Services has the skills and expertise to help. n

We have significantly strengthened our health and safety structure. Four health and safety advisors have been added across our distribution centres, support centres and in transport. made to ensure intervention and prevention.”

An important factor in this planning is that training and audits are not just proposed, they are physically implemented. The effect of this change is the CEO/manager is under the microscope and held generally responsible for workplace health and safety.

A second major change is the extended definition of the term ‘worker’. Previously it included staff and contractors, but from April 2016 the term will extend to volunteers and people gaining work experience. These workers will need formal induction and training with the introduction of the new legislation.

Rising levels and awareness regarding health and safety has seen a significant modification. CEO’s and board’s need to know that staff are trained in the work that they have to do, especially for high risk tasks.

Businesses need to be aware of what they should be doing now, in the run up to April 2016. Existing

health and safety systems should be audited to ensure that systems in place are implemented and effective. Directors also need to communicate with the board to see what metrics are required from the business.

“Reports should be meaningful and not just numbers,” said Jarvis.

The EMA itself has just completed a large road show, informing its members of the new legislation and next year a smaller road show ill go out explaining the new regulations. Training is also being re-written and changed to meet the member’s needs.

“Scaremongering is rife at the moment. It’s to be expected but it’s bad. Get competent advice, if you are doing all that you are supposed to be doing now then you will be in good stead for April. All of the changes are at the director level. The sun will rise on April 16 and the world will go on,” said Jarvie. n

Call us on 0800 246 722

Talk to the experts at impac.co.nz | contactus@impac.co.nz

working to keep your work safe

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Smooth Flavoured Cheese

Well-known for the quality of its dairy products, Moondarra has introduced a new Honey & Pistachio Cream Cheese that contains fresh ingredients combined with a unique processing method. The product has already ranked third in the ‘top selling flavours: Total Category nationally’ in Australia, and is now ready to hit the New Zealand market. Perfect with summer ales and white wines, this naturally sweet variant makes a natural complement to toasted bagels, crackers or pistachio nuts. Available at a recommended retail price of $5.39.

Contact your Bluerock sales representative for more details.

Well-Established Italian Tradition

Abe’s Bagel Bakery brings a touch of Italy to Kiwi tables, with a new assortment of light and crunchy crostini (meaning ‘little toasts’).

Originally from the region of Tuscany, crostini are a longstanding Italian tradition dating back to medieval times, when families used to eat their meals on slices of bread. They still are an ideal companion to a variety of toppings, such as goat cheese, prosciutto or vine ripened tomatoes. Available in 120 g packs, ABE’s Crostini come in two flavours, Natural and Rosemary & Sea Salt. Contact: 09 527 3736

Gingerbread Delicacies For Xmas

MB Fine Foods TA Gretel’s Gingerbread has introduced its new Entertainer’s Delight, a trio gift box packed full of gingerbread specialties and traditionally made Swiss chocolates and biscuits.

The range features Bricoti, a crème caramel-filled biscuit heart; Chocobelle, a chocolate meringue with chocolate cream, and Chocofin, a biscuit filled with choco mousse and dunked in fine Swiss milk chocolate. For more information: 09 416 0601.

Real Danish Havarti

Danish Havarti is a special addition to the Food Snob range. One of the most popular cheeses exported from Denmark, Havarti is a semisoft cheese with a creamy buttery flavour and a versatile character, which makes it suitable as both a table cheese and a cheese for cooking.

Offering premium quality and more variety to the deli cheese selection, Food Snob’s Havarti is currently the only nationally distributed Danishsourced Havarti on offer. For more details, contact your Bluerock Sales Representative.

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Very low in fat and calories, but packed full of fibres, iron and proteins, Tao Kae Noi is a healthy adult snack option made from highquality crispy seaweed. Processed using all natural ingredients, the seaweed retains its flavour and texture. Tao Kae Noi is now available in a single-serve Big Roll, ideal for counter-top display. For more information, contact Oriental Merchant Pty Ltd: 0800 10 33 05.

Meet The Olive Lady When she first started importing Greek food products, Mary Etheridge became known locally as ‘The Olive Lady’. Twenty years later, Etheridge Trading Ltd launched ‘The Olive Lady’, a new brand of authentic Greek olives for the Kiwi market, now featuring Pitted Kalamon Olives. Genuine Kalamon olives are grown around the Peloponnese, and famously, the town of Kalamata. An essential ingredient in Greek salads, Kalamon olives are widely appreciated for their deep, smoky flavour, which makes them perfect with a variety of meats or over pizzas. For more information: 04 389 6668.

Rich Pizza Sauce

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The new Classic Pizza Sauce released by Turkish Bread is a rich blend of tomato, oregano and parmesan. Its well-balanced flavours make it a suitable starter to any pizza or snack. As part of the brand’s commitment to quality, Turkish Bread’s sauce is made in New Zealand with olive oil, and sells in 180 g jars that must be kept refrigerated.

For more information, contact 09 837 7871.

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Health Conscious Pizza Base

Turkish Bread’s new Thin and Crispy Wholemeal Pizza Bases are the ideal answer to a healthy pizza meal or snack. Complementary to the brand’s popular range of Thin and Crispy Pizza Bases, these new health conscious products are hand-made with wholemeal flour to pack in extra fibre. Free of preservatives and made in New Zealand with olive oil, they are available in 300 g packs, each containing two bases.

For more information, contact 09 837 7871.

Tomatoes Without Gluten Gluten-free Whole Peeled and Chopped Tomatoes in juice are the latest addition to Brooke Fine Foods’ range of baking and meal solutions. Without GMO, added salt, artificial colours or preservatives, the new Campagna line is all about offering genuine Mediterranean classics at a value-for-money price. Available in 400 g cans. For more information, contact Brooke Fine Foods on 09 477 0610.

70 Grams Of Nuts

With the launch of a 70 g pack size range, Fresh Life has made cooking and baking with nuts a bit easier.

The brand’s natural nuts come from the best growers around the world and can be consumed as on-thego snacks or used in baking recipes. Featuring a fresh-look design, the new 70 g range include nine products; Californian Walnuts, Brazil Nuts, Pine Nuts, Sliced and Ground Almonds, Pistachios, Cashews, Pecans and Macadamias. Available at between $2.09 and $4.99 per pack. For more information, contact Scalzo on 0800 373 745.

Natural Milk Enhancers

Hotly anticipated and launched right on time for the festive period, VitalZing MilkDrops are a natural flavour enhancer for milk, available in Chocolate, Strawberry and Banana flavours.

MilkDrops are made in New Zealand by Aquity, a company that recently took out the Westpac Business award for innovation. A must-have alongside traditional milkshake powders, each 40 ml bottle contains 40 serves, without sugar or preservatives. Orders can be placed through Centurion.

Nut-Mixes For Any Occasion

Nutters has introduced four new nut-mixes that suit any snacking occasion. The new flavours, Cranberry-Nut Crash, Nutty Deluxe, Mus-tachios and More-ish Munch, join the seven Nutters nut-mixes launched earlier this year, which have proven to be popular with consumers seeking a high protein snack. The products retail at between $3.99 and $5.99 per pack. For more information, contact Scalzo on 0800 373 745.

Seasonings For All Fish Fogdog has introduced two new tasty seasonings, prepared and refined by a prominent seafood chef. The Subtle Seafood Seasoning is an ideal choice with white fish and seafood, whilst the Seven Seas Seasoning is a spicier number, suitable for red fish and salmon. Available in 80 g cans, both products are a perfect match with seared fish, but can also be used on chicken or meat steaks.

Contact: 09 368 4723

Healthy Italian Taste As part of Brooke Fine Foods’ commitment to providing top quality products, the brand has launched a range of Gluten Free Italian Pasta bursting with authentic Italian flavour and taste.

The line offers consumers real value for money compared to other gluten-free pasta products and features an initial offering of four 454g family packs; Spaghetti, Penne Rigate, Fusilli and Tortiglioni.

For more information, contact Brooke Fine Foods on 09 477 0610.

Premium Crisps From England

Tyrrells top-notch assortment of Hand Cooked English Crisps has landed in New Zealand. Proud winner of 67 gold Great Taste Awards, the company only uses potatoes from Herefordshire farmers and all its crisps are hand-made in small batches. Whilst the ingredients are properly dried and mixed up, the skins are left on to seal in the flavours and nutrients.

Four variants are now on offer, namely Cider, Vinegar & Sea Salt; Lightly Sea Salted; Mature Cheddar & Chives and and Sweet Chilli & Red Pepper. For more information, contact your Hansells representative.

Truly Made For Kids

Prepared using real fruit and stevia, and 98 percent sugar-free, Vitafresh Made for Kids is a refreshing new range of fruit drinks. They are made from scratch, not from a powdered mix, with no artificial colours, sweeteners or preservatives added. A healthy readyto-go option for staying hydrated during summer days, they can be found in three different flavours; Tropical, Orange and Mango, Apple and Blackcurrant. Each 2.7l bottle sells at a recommended price of $3.99. For more information, contact your Hansells representative.

Easy Organic Spaghetti

As a combination of organic pasta and rich Italian tomato sauce, Chantal Organics Spaghetti in Tomato Sauce appeals to the discerning shopper who appreciates convenient, easy meals. A must-have in the pantry, they fill the demand for the time-pressed health conscious customers, and are great for a late snack or to quickly satisfy an instant hunger. For more information, phone 06 843 2114.

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productwatch Entertainer’s Delight Spoil yourself with one of our irresistible treats: three kinds of fine and all natural Swiss made biscuits in a presentable golden sleeve.

Exceedingly English Crisps Are Here.

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09 416 0601/e info@mbfinefoods.co.nz www.gretelsgingerbread.co.nz – NZ made www.mbfinefoods.co.nz – Swiss & German made

Hansells contact : 09 579 7199 www.hansells.co.nz

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Made by hand, in small batches Top-notch potatoes Delicious natural seasonings UK’s best loved premium potato crisp brands.

Stock the Deli with quality and variety.

Distinctively smooth, mild and creamy, new Food Snob Danish

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would expect from Food Snob.

WE SOURCE & IMPORT FOOD PRODUCTS WITH A FOCUS ON QUALITY, VALUE & CONSISTENCY OF SUPPLY. FREEPHONE 0800 BLUEROCK (0800 258 376) OR EMAIL INFO@BLUEROCK.CO.NZ TO CONTACT YOUR LOCAL BLUEROCK SALES REPRESENTATIVE.

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productwatch

Havarti is a premium quality, authentic Danish cheese; what you

productwatch Chantal Organics Spaghetti

in Tomato Sauce is a combination of organic pasta and rich Italian tomato sauce that is sure to be a family favourite for the discerning shopper. Fills the demand of the time pressed health conscious and organic customer.

productwatch

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CHANTAL ORGANICS MAKING QUALITY ORGANICS AFFORDABLE.

Contact David on 06 842 0760 david@chantal.co.nz or www.chantal.co.nz

turkish bread new!

Introducing a healthy new Wholemeal Pizza Base and Classic Tomato & Oregano Pizza Sauce. Our wholemeal bases are packed with fibre and are low GI, and our fresh new pizza sauce will compliment our range as an easy up-sell at the point of sale.

MARKET LEADERS TURKISHBREAD.CO.NZ Phone 09 837 7871 | Email sales@turkishbread.co.nz

Tao Kae Noi is a healthy adult snack made from Crispy Seaweed and contains fibre, iron and protein while being very low in fat & calories.

But that is not why people eat it – they enjoy the flavor & texture.

Tao Kae Noi is now available in a single serve roll, ideal for counter-top display, offering a healthy snack option.

For more information or a sample of TAO KAE NOI contact:

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

November 2015

I 19

productwatch

productwatch

“Our new wholemeal low carb base has tested above expectations and will grow the category.”

Ken Vaughan Managing Director

productwatch

NEW TO FOGDOG RANGE!!

FOGDOG BRANDS

Phone: +64 9 368 4723 or 021 205 0951 email: Ayesha@fogdog.co.nz www.fogdog.co.nz

TM

Hansells contact : 09 579 7199 www.hansells.co.nz

productwatch

productwatch

Seasonings like you’ve never tasted before!

Seven Seas Seasoning for red fish and salmon and Subtle Seasoning for whitefish.

Increase summer profits.

MADE IN NEW ZEALAND TM

KID’S RANGE

1 litre body wash

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Manufactured & Distributed by Family Choice Limited 18 Noel Burnside Road Wiri, Auckland, New Zealand NZ +64 9 277 9440 www.familychoice.co.nz OWNED

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• Paraben Free • PH Balanced • Funky Kid Friendly Design • TOOTY FRUITY, VANILLA CUPCAKE, LIME SLIME & STRAWBERRY SHAKE VARIANTS

LOSCAM

Loscam is the leading provider of Returnable Package Handling (RPH) solutions for use in supply chains.

They helped to modernise retail and manufacturing supply chains by promoting the use of a common pallet platform and other returnable equipment, to minimize the handling of products as they move through the supply chain. Since entering the New Zealand market in 2011, Loscam has experienced unprecedented growth and is proud to service a number of high profile customers throughout New Zealand with in the FMCG sectors, including the recent transition of McCain Foods.

Loscam products help manage the storage, handling and movement of raw materials, finished goods and fresh produce through the supply chain. Their products are suitable for a wide range of applications including automated manufacturing lines, clean room and fresh food environments, transportation and distribution operations, agricultural/horticultural/ viticultural industries and retail/ wholesale sectors.

“Loscam’s overall difference is a multitude of reasons, not any one in particular,” said national business manager Nick Trask. “It ranges from our belief that we can provide

quality packaging products, extremely competitive pricing and superior levels of customer service.”

With 17 depots, ten in North Island and seven in the South, Loscam is conveniently situated to service their clients all over the country.

Pallets are manufactured by Pallet Supplies locally in Auckland, and soon in Christchurch as well. “Pallet Supplies have been our sole supplier since day one, they are a key strategic partner for Loscam here in NZ and are pivotal to our success,” said Trask.

Ever-aware of environmental issues, Loscam has made creative use of their waste. Their wooden pallets are brought back to service centres for repair or refurbishment and if deemed as waste, all nails are removed and they are chipped up and reused across city council playgrounds across New Zealand. Plastic pallets are recycled. By actively promoting and establishing shared pallet pools, Loscam is significantly reducing waste and resources by promoting a common platform among companies.

The Loscam Active Lock produce crate was introduced to the New Zealand market in 2014 to give customers access to new technology.

It has a collapsing mechanism which also enhances workplace safety. Their latest innovation is the “AdvaNZ” pallet, specifically developed for the New Zealand market and designed to reduce the risk of pallets tilting.

“This is a true four-way entry pallet meaning that the entry height is the same whichever way you enter the pallet, creating greater stability when loading trucks or racking by the 1m face,” said Trask. “We have a lot of growth left here in the New Zealand market place, as more people and companies are getting to know us, our reputation is spreading and the demand for our products is growing rapidly,” said Trask. Loscam operates in ten countries throughout Asia Pacific. For further information visit www.Loscam.co.nz. n

WHAT GROCERS WANT

When you had been a grocer for years, it seems only right that you should know what other grocers want when you have moved to the supply side. Well that theory is working well for Stan Gregory and his wife Christine Chang at D&A Marketing.

Stan was a Foodstuffs member for 19 years having operated the Tuakau Four Square and then the Otara New World.

He’s also been on various NARGON and Foodstuffs committees over the years. And Christine is well known as well through her former role in the International Foods Division of the then Turners & Growers.

It’s now 18 years later and they are together as the driving force behind Manukau’s D&A Marketing – a switched on warehousing and sales operation that is carrying over 200 lines.

Today the company is broadening its outlook and supplying a wider range of retailers nationally as well as looking for further expansion covering the whole of the market.

Eighteen years ago they started out with little money, a lot of energy and a passion to do well. Their products then were coconut cream and some noodles.

They started out from the front room

of their house and through ongoing growth, are now in their third premises – a substantial operation in South Auckland with around 48 staff.

Many of the products are well known – the likes of Palm Island coconut cream, Budapest pickles, UFC Coconut Water, Soy fresh milk, Ice Blue ice-pops and a wide range of aluminum foils and cling wraps. In fact their revamped and re-packaged line of 4U wraps is going gangbusters right now and is fitting into their aim of being at the top of the premium market.

The company has been in the snacks distribution business for some time and recently decided to develop some new ranges of their own likely to be seen in the market early next year – certainly the work towards a launch is well under way.

D&A Marketing (the name is apparently jokingly derived from some less than endearing terms for each other) has the aim of quickly developing into a nationally competitive brand owner offering best quality at lowest pricing.

And as Stan is still a grocer at heart, he understands what the trade needs and the couple has the passion to deliver it.

D&A Marketing can be contacted on 09- 263 9781 or stan@damkt.co.nz n

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subscribenow November 2015

I 21

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

NW WHANGAMATA

Saturday 19 Sept 4.15pm

An out of town trip for a visit to Whangamata New World and while the store probably met local needs, it did not meet the usual expectations for New World stores. A relatively small to mid-size store, easily accessible with plenty of parking. First impressions were not great as the rubbish bin at the entrance was overflowing and an eye sore right out the front.

Trolley bays were clean and tidy but the door mats inside had seen better days and the lighting was dull. I was particularly looking for aubergine and gourmet potatoes but was disappointed to find that the aubergines were old and gourmet potatoes were nowhere to be found. The produce section was not the most inviting and stocks were getting low. The mussel bin was light on stock. There was a reasonable range of fresh packaged meat. The deli was average, there was a higher proportion of white salads and less appetising ones and some were almost running out. Through the store I frequently noticed low stocked shelves, however staff were doing their best to restock. The best stocked section was the yoghurt and as a result it stood out as a very well managed area of the store. Tickets and signage were tidy across the store and there was good signage for promos. Aisles were wide enough and clear, although some areas of flooring were scuffed. Checkouts were 3-4 people deep so another check out could have been opened. All in all I thought this store was very average and nothing really stood out.

CD MASSEY

Wednesday 14 Oct 12.50pm

STORE EXTERIOR

NW CD CD CD Whangamata Massey Hobsonville North West

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

3

3

5

5

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

5

3

5

5

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

5

1

5

5

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

5

5

5

5

STORE INTERIOR

NW CD CD CD Whangamata Massey Hobsonville North West

• Were your first impressions positive?

(5 pts.)

3

4

5

5

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

3

4

5

4

• Adequately lighting/heating? (5 pts.)

4

3

5

5

• Instore signage clear adequate? (5 pts.)

4

4

5

5

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

4

4

5

5

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

4

4

4

5

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

4

4

5

5

STORE LAYOUT

NW CD CD CD Whangamata Massey Hobsonville North West

• Were the aisles wide enough?

(5 pts.)

5

4

5

5

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

5

5

5

5

• Were all shelves clean, neat and tidy?

(5 pts.)

4

5

5

5

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

5

5

5

5

My first stop out west was the older Countdown Massey store. The whole front of the store seemed a bit tired with faded signage. The car park did however have sufficient trolley bays and plenty of parking. Walking into the store, produce was well stocked and very fresh with a decent range. The boxes stacked on top of shelving next to the produce did let this area down. Throughout the store the floors were clean and had effective signage leading you to sales. The meat was well stocked and although the fridges were older they were clean. Shelves were also fully and neatly stocked down the aisles, which were on the smaller side but clear of abandoned boxes and trolleys. The magazines were tidy and had a decent range but the cards could have done with some tidying. The bakery seemed to have a lot on special, which gave the impression they were trying to get rid of older stock. The deli had a very limited range of salads – I could only see 4 varieties and none were too appealing. The mussel bay was empty and the range of seafood hang sells weren’t great. The freezers were clean but again getting tired. The checkouts were also very old and the customer enquiries desk had paint peeling off everywhere. There were only two checkouts open and queues at both. The checkout operator was polite but not warm. It seems this store has had half a makeover but some essentials were missed – such as the checkouts and fridges/freezers. Although, the stock and tidiness within the store was great.

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

3

5

5

5

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

3

5

5

4

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

5

5

5

5

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

4

3

3

5

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

5

4

5

5

CD HOBSONVILLE

STAFF

Wednesday 14 Oct 1.30pm

Next was the new Countdown store at Hobsonville.

A lot of construction was still happening around this store but the carpark was spacious and it’s easy to find a park. The store was bright and fresh from the outside and had a decent number of trolleys in the covered bay. My expectations were high for this store. Inside the brightness and freshness continued. It was spacious and clean. I noticed how well stocked and fresh the produce was, wooden barrels effectively displayed fresh fruit. The deli was well stocked, but again with this store not

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PRODUCTS

NW CD CD CD Whangamata Massey Hobsonville North West

NW CD CD CD Whangamata Massey Hobsonville North West

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

5 4 5 5

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

4

2

5

3

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

5

3

5

5

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

5 4 5 5

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

5 3 5 5

the best range of salad. The fresh sushi and sandwiches were a standout. Seafood was well stocked and displayed appealingly. Over in the bakery the fresh baking could be smelled. The meat was fresh with a great range on offer. The aisles were wide and the bright lighting continued. The shelves were exceptionally tidy and well stocked. Staff members obviously took pride in this new store. The range of magazines weren’t great but a minor let down overall. Personal Care aisles were wide with low shelving, making it spacious and easy to find products. Great shelving around tea boxes, with plastic dividers holding them in place. Fridges/freezers were exceptionally clean. I headed to the checkouts where I didn’t have to wait long to be served by a friendly operator. The staff were exceptionally friendly throughout the store, smiling and greeting as they passed. This Countdown is a great addition to the community and was hard to fault.

CD NORTH WEST

Wednesday 14 Oct 3.30pm

My last stop was the Countdown at the newly opened North West mall.

Parking was easy and I could see plenty of trolley bays. Entering the store this Countdown was similar to the Hobsonville store and was bright and spacious.

Produce was well stocked, although the white mushrooms were a tad brown. Yet again the salads in the deli were a let-down, but the sushi, sandwiches and great display of meats stood out. A few scuff marks on the floor already, despite being open for a very short time. A great range of health food was available. The bakery was well stocked as well as the seafood counter. Aisles were wide and shelves were tidy, although stock in the pasta section was very low. Again, the personal care aisle was spacious, with low shelving. The lighting throughout the store was great, very bright. The end of aisle displays were well stocked and tidy. Bulk bins at the end of one aisle, piled high with stock seemed a bit out of place though. The fridges and freezers were clean and advertising on the freezer doors for Price Lock Down was effective. A short queue at checkout, another checkout open would have been nice. There were plenty of self service available though. Staff were very friendly and I was served efficiently. A few more salads in the deli and some restocking of produce and shelves would give it top marks.

FRESH FOOD

NW CD CD CD Whangamata Massey Hobsonville North West

• Did the produce look fresh?

PRODUCE (5 pts.)

3 4 5 3

FISH (5 pts.)

3 3 5 4

MEAT (5 pts.)

4

5

5

5

DELI (5 pts.)

3

2

3

4

BAKERY (5 pts.)

4

3

5

5

• Was there a full range of produce?

PRODUCE (5 pts.)

3 5 5 5

FISH (5 pts.)

3 4 5 5

MEAT (5 pts.)

3

5

5

5

DELI (5 pts.)

3

4

5

5

BAKERY (5 pts.)

3 5 5 5

• Was the Fish Counter staffed? (5 pts.) 4

N/A

5

5

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

5

5

5

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

2 3 5 4

• Overall shopper experience (5 pts.) 2 3 5 5

HOW THEY SCORE?

NW CD CD CD Whangamata Massey Hobsonville North West

Maximum available score: 195 pts 152: B 147: B 190: A+

Top Score

186: A

November 2015

I 23

Top innovations of Anuga 2015

New Zealanders were out in force at last month’s international food expo ANUGA in Germany – along with 160,000 trade visitors from 192 countries. And they weren’t disappointed.

This year’s event was a great opportunity for information gathering on the global food industry according to SupermarketNews managing director Tania Walters who spent five days combing the halls of 7000 exhibitors.

“This was the 33rd event in Cologne and with 108 exhibiting countries, including a small New Zealand contingent, it was another super show,” Walters said. She said it was clear that healthy and sustainable was uppermost for many suppliers with convenience close behind – the theme could easily have been easy to consume and easy to cook.

Healthy options and new beverages were the two outstanding areas of innovation and some of these are featured in our ANUGA post show review and online. The impressive exhibition of trends, products and service solutions set the international scene for both buyers and suppliers. Kolnmesse also announced its expos at new venues around the world including China, Columbia, India and Japan as well as events being planned in Thailand, Turkey and the United Arab Emirates. Clearly this is new territory for New Zealand distributors to look for fresh product closer to home and for our exporters to pick up new opportunities.

The next ANUGA in Cologne is scheduled for October 7-11 in 2017.

WINNER TASTE 15 AT ANUGA

Primello

Chicken Gelati Estragon

The new Primello top product cream cheese is in the form of a slice of cake. It consists of two creamy layers of cream cheese laid in waves with the middle layer flavoured with shrimp, garlic and fresh dill.

E: info@petri-feinkost.de

Steinzeitbrot Bread mix

A new Apero product from Switzerland, this is Chicken Gelati, an ice cream with Swiss chicken meat in three flavours; curry with pineapple, caramel and estragon.

E: info@micarna.ch

Fitrabbit Organic

Red beet juice is rich in natural precursors of nitric oxide as well as antioxidants, mineral substances and trace elements. Enriched with Jerusalem artichoke its flavour is rounded off with a refreshing herb-spice extract and aromatic passion fruit.

E: info@htrabbit.com

An innovative bake-mix based on PALEO concept.

Stone Age bread has returned simply add, eggs, salt and olive oil and bake it for an hour. In Denmark it’s estimated that every 1 in 5 bake this daily. It’s Gluten free, completely clean label, the binding is from the eggs added.

E: sales@scandic-food.dk

Yollies

Refrigerated yoghurt on a stick. Available in three flavours; strawberry, raspberry and apricot. No artificial flavourings or colours.

E: fabian.chudziak@kerry.com

Bio Mozzarella Herzen Organic Mozzarella in heart shapes.

E: c.kuratlia@frischkaese.ch

Smoo

Green smoothies in a bar shape with spinach and moringa. Rich in nutrients bringing together dried fruit and vegetables creating a raw superfood smoothie. No added sugar, suitable for vegetarians and paleo diet. Gluten free.

E: info@foodloose.net

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Battered & Breaded Avocado Slice

Pre-fried and frozen battered and breaded avocado slices available in pepper and natural flavour.

E: info@salud.nl

2015 beverages The beverage market globally has seen incredible growth over the past two years. From added fruit beverages (drinksplus) to innovations in energy drinks, coconut water variations, teas and mineral waters, packaging and flavour combinations, it was all on display at ANUGA. The demand for natural ingredients has seen a range of new innovative beverage options launched and natural flavours promise diversification.

Consumers are looking for new flavours on classic favourites as can be seen in some of the launches. Flavours such as ginger and mint are growing in demand internationally with ginger bringing dynamic fruity-spicy product ideas.

Bitter flavours have also seen an increase in popularity, most targeted at the adult market, these drinks are not as sweet as traditional sodas but are still aromatic and refreshing. The beverage hall at ANUGA this year was particularly interesting, below is a sample of a few products, check out our facebook album for more. Many exhibitors at ANUGA expressed an interest in the New Zealand market and were keen to find a distributor. If you are a distributor looking for a new product do make contact with us, we may be able to make the introduction for you. We have provided our SMA feature profile of the New Zealand market to exhibitors on request.

OHNLY

PURE BIO

European suppliers Sonja and Michael Goblirsch have created an alternative to water with a great taste. Without sugar or sweeteners, no calories and 100% natural – Ohnly offers a refreshing, thirst-quenching drink that combines the beneficial effects from the natural power of herbs with the refreshing effect of iced teas. Ohnly - organic herbal iced tea is 100% organic, completely without sugar or sweeteners, without flavourings, colourings or preservatives and has zero calories. E: hello@ohnly.bio

PURE BIO energy drink from Austria is a natural mineral water combined with natural caffeine, whole cane sugar and 10% fruit juice content.

The taste of a carbonated fruit juice beverage - refreshingly fruity - combined with the characteristics of an energy drink - refreshing, enhanced performance gives this drink this uniqueness. No artificial preservatives, artificial colours or flavourings. E: udo.wagner@pure-bio.at

HELGA [healthy algae]

A brand new refreshing, healthy drink with algae. Helga stands for nutritious ingredients (chlorophyll, vitamin B12, iron) bundled into a unique green taste.

The sparkling drink is allergen-free, vegan and low-carb.

E: u.petritsch@evasis.at

MATAHI

Originally from Africa, the baobab is the tree of life, known as the pharmacist tree.

African traditional medicine uses the pulp of its fruit to rebalance the main functions of the body by providing wellness and energy. Matahi is a naturally energising drink from made from baobab fruit. Full of vitamin B and C, minerals and caffeine, Matahi is 100% baobab drink for all those who need natural energy during the day.

The “pop� at the opening of the capsule guarantees the freshness of the product.

Matahi has no colouring or preservatives.

Raphael@matahidrink.com

TOPSHAPE

Beauty & Health in a Bottle. Nova Trade have developed a range of soft drinks which are a combination of vitamin formulas and spring water.

The range includes four 500ml variants Lemon/Lime, Lemon Elderblossom, Orange and Green Apple.

E: mariya.tuchewa@novatrade.bg

CEREALPLUS

The latest product launch from Vitamax is CerealPlus, a cereal milk in a can.

Variants include in Chocolate, Strawberry and Blueberry & Banana varieties. An excellent source of energy with no preservatives, in a convenient can.

E: sales@tastyfood.com.sg November 2015

I 25

health wellbeing Swisse Liver Detox

With the Christmas season of indulgence just around the corner, this is the perfect product to stock for those consumers who over do it.

For digestion and detox, Swisse Ultiboost Liver Detox is a premium quality formula containing herbs traditionally used to help support liver function and settle the stomach from bloating and excess gas. It also includes turmeric which is traditionally used to help aid digestion. Available in 120 tablets.

For more information phone NZ 0508 SWISSE or visit www.swisse.com. Always read the label. Use only as directed. If symptoms persist consult your healthcare practitioner. n

The Softness Of Paseo Is Evolving

‘Luxury without compromise’ is what best describes Paseo’s latest addition.

Available in four options (hypoallergenic, aloe vera, shea butter and frangipani with vitamin E), the new 3 Ply UltraSoft Luxury Tissues introduced

by Paseo feature all the strength, thickness and softness that you would expect from a premium quality product. Whilst Aloe Vera and Hypo-Allergenic are fragrancefree, Shea Butter and Frangipani release subtle fragrances.

Every Paseo product is made from PEFC certified and renewable fibres, a tangible sign of the company’s concern for the environment. For more information, visit paseo.co.nz. n

International Expansion For Aussie Condom Hero HERO, the socially responsible Australian condom company, is now selling its products in New Zealand.

In a first for the company, the brand has experienced an international expansion and has extended its presence to over 97% of all Countdown stores across the North and South Islands. HERO is on a mission to help stop the spread of HIV/AIDS in Africa. For every condom sold, it donates one to a developing country. Last month, HERO visited Botswana, where 500,000 HERO Condoms were donated to the country for free.

“This is significant development for HERO for a number of reasons, but most notably because our product is being sold overseas for the first time. Countdown reached out to HERO after seeing our strong retail growth in Australia and wanted to be involved. We’re delighted to be associated to NZ’s best-known supermarket chain,” HERO CEO, Dustin Leonard said. Chris Fisher, general manager of merchandise for Countdown, said the business is proud to be the first supermarket to be delivering the product to Kiwi consumers. “The HERO brand has seen great success in Australia and we are proud to be the supermarket bringing this product to New Zealand.

As a business that is active in our local communities, we are also proud to support a company that is socially responsible and making a real difference in developing countries,” Fisher said. For more information visit www.herocondoms.com.au. n

Garnier Ambre Solaire

Garnier has introduced new Ambre Solaire Sensitive Advanced Dry Touch Mist, Garnier Ambre Solaire Clear Protect SPF 30 and Garnier Ambre Solaire Clear Protect SPF 50. The Ambre Solaire Sensitive Advanced Dry Touch Mist is an ultra-lightweight mist featuring a bare skin feel thanks to a dry touch formula - non-greasy and non-sticky. When sprayed at an angle, protects all parts of the body quickly and easily even in the water. Containing no alcohol, it does not leave skin feeling dry. Garnier Ambre Solaire Clear Protect SPF 30 is the highest 100% transparent and invisible sun protection – a translucent sunscreen offering high protection boasting SPF 30 and with a non-greasy and non-sticky formula, leaving no white marks. Garnier Ambre Solaire Clear Protect SPF 50 is a sunscreen offering high protection boasting SPF 50. For more information visit www.garnier.co.nz. n

Cheeky Squeaky Bathroom Fun Cheeky Squeaky is a new bathroom range for kids of all ages.

Made in New Zealand from paraben free, moisturising and PH balanced ingredients, each design features a unique New Zealand bird. The one litre body wash products come with a large pump dispenser. Fragrances include Tooty Fruity, Lime Slime, Strawberry Shake and Vanilla Cupcake. Available now from Countdown stores nationwide.

For more information contact Family Choice Limited on +64 9 277 9440 or visit www.familychoice.co.nz. n

Sweat Evaporates Away, High Protection Stays Designed for high-intensity, outdoor sports, the new Neutrogena Cool Dry Sport Sunscreen SPF 70 provides strong sun protection that instantly cools and refreshes on contact while simultaneously wicking away sweat, so skin stays naturally cool, comfortable and protected.

Finding inspiration in sweat-wicking athletic apparel, the scientists at Neutrogena developed the Cool Dry Sport Sunscreen with breakthrough Micromesh formula. Creating a breathable barrier on skin, Micromesh allows perspiration and moisture to pass through the sunscreen and evaporate away, so skin can actually feel cool as you sweat. With a unique formula that is sweat and water resistant for up to 80 minutes, you’ll be protected while participating in your

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favourite outdoor exercise. Containing Helioplex, Neutrogena’s exclusive technology harnesses the power of two sunscreens, Avobenzone and Oxybenzone, to deliver high, broad and photostable UVA/UVB protection.

Helioplex protects skin against sunburn, photodamage, premature aging, and even reduces the amount of free radicals released into skin. Lightweight, fast absorbing, oil free and PABA free, the Cool Dry Sport Sunscreen is available in two formulations; a convenient and easy to use spray for effective sun protection on the go, or the sizeable lotion. For more information visit www.neutrogena.co.nz. n

FMCG Sales Outsourcing – A New Era

Chris Wong

Carl Holbrook

Outsourcing key business processes to replace or augment in-house ones is becoming an attractive proposition.

Angus Hamilton

With cost pressures increasing and traditional cost-cutting initiatives exhausted, suppliers need to explore new models for how they service the New Zealand market. A viable alternative is outsourcing. Currently this is still in its infancy and many factors need to be considered in evaluating and selecting the right partner.

Suppliers with traditional in-house operating structures are approaching a tipping point with increasing pressure forcing them to re-think how they go to market. Key to this is the recognition that despite its relatively small size, New Zealand is a unique and complex market.

It has a complicated retail environment and unique cost-to-serve considerations from store-level servicing to warehousing and distribution.

New Zealand is not immune to increasing globalisation and retail consolidation and over the last decade suppliers have seen a contraction in margins through increased retailer margins and lower consumer prices.

Compounding this, economists are projecting that the current exchange rate climate will worsen against the USD

over the medium term while the cost of servicing the market continues to increase from a labour and infrastructure perspective.

Research into the relative profitability of multi-nationals indicates that New Zealand generally underperforms larger markets on EBIT/Sales measures. This financial pressure is only expected to worsen. Typical supplier responses to address these cost challenges have been stop-gap rather than strategic measures. These have included reducing marketing spend which in the longer term diminishes brand equity - the primary differentiating factor to private label; and down-sizing of sales teams reducing sales effectiveness. Centralizing back office functions to Australia has its own complications with time zone differences and the lack of knowledge of the local retail and geographic environment – both of which hinder retailer relationships and administrative efficiency.

As retaining a complete in-house operation becomes less feasible, outsourcing key business processes to replace or augment in-house ones is becoming an attractive proposition.

Typically outsourcing is viewed as an inferior substitute rather than having the potential to deliver enhanced performance. The reality is that with suppliers downsizing sales teams and reducing investment in infrastructure – specialized outsourcing providers can be a superior option.

Today, the processes being outsourced are various components of the sales function however the adoption and sophistication of the services being provided lag outsourcing in other industry sectors.

The immaturity of outsourcing likely stems from the lack of professional services acumen, supplier understanding of outsourcing, intense focus on price as opposed to value delivery and inadequate evaluation processes.

As such, outsourcing providers generally are not investing in the critical areas of process and technology, regulatory compliance, health and safety, internet & data security and auditability.

Currently outsourcing providers are viewed as a homogenous group all providing the same services. Similarly, selection decisions are generally based on anecdotal trade references, reputation, people and price - rather than through rigorous evaluation processes.

Unfortunately the most critical and overlooked factor to the successful evaluation and selection of an outsourcing partner is the deep investigation into how they plan, execute, measure, report – and ultimately achieve results. The Sales Dept. has recognized the changing needs of the market and is leading the way in the provision of outsourced services delivery.

Contact them at www.thesalesdept.co.nz to discuss your individual requirements and potential strategies for servicing the New Zealand market. n

Demand for organic free range chicken has Hawke’s Bay farmer flying high

A young Hawke’s Bay poultry farmer is no longer flying under the radar as New Zealanders want more of his organic free-range chicken.

Just over a year in business, Ben Bostock (30) has doubled production to 3000 chickens a week to meet increased demand from across the country.

Bostock’s chickens are antibiotic free, GMO-free, chlorine free and chemicalfree with no growth hormones.

Bostock’s timing was perfect, with main competitor Brinks no longer supplying organic chicken to the New Zealand market.

“When we started out last year we had small orders and as word has spread

they just keep coming in,” says Bostock.

“We took a steady and targeted approach, made cold calls and focused on building strong direct supplier relationships. While I believed our organic free range chicken would become popular, ultimately it’s consumers who make the choice.

“What has surprised me though, is how quickly word is spreading and we are now getting calls and orders from across the country.”

Remuera New World was one of the first to sell Bostock’s Organic Free Range Chicken. Butchery manager Grant Harvey said the chickens are “flying off the shelf ”.

“Young Ben just rocked up to the counter and started talking about his chicken. I thought this young guy is showing initiative and has great confidence in his product.

“So we purchased a couple of boxes and now we’ve increased to 100 chickens a week and expect to sell even more, along with a good range of portion cuts.

“In the deli section on the rotisserie, half the chickens are now Bostock’s.”

“Customers are coming back and asking for more, they are telling us the chicken tastes like chicken, the meat has flavor and the bones are strong, not brittle. It’s always fresh and reliable. Even some of our regular celebrity chefs and food columnists are saying good things, which is pretty cool for Ben.” Bostocks Organic Free Range chickens are housed in 120 metre-square mobile barns, on an organic apple orchard in Hawke’s Bay. Each barn is 120 square metres and solar-powered housing 1500 chickens (the maximum allowed by organic certification standards) and they free range over 4500sqm of open-grassed space.

“We are the real deal here, totally transparent. And we also are raising the bar about 30 times when you see

how our chickens live their free-range life compared to what is the standard requirement to gain free-range status.”

The chickens eat homegrown organic feed: a mix of corn, barley, apple pumice, soy meal, fish meal and blood meal.

Another significant point of difference is that Bostock Organic Free-Range Chicken is air-chilled, rather than being cooled in chlorine water baths which is the standard practice in New Zealand.

Bostock’s Organic Free Range Chicken has nationwide distribution into all the main centres through a selection of food specialty stores, supermarkets and even service stations.

A whole chicken retails for $20 -$24, depending on size along with a full range of portion cuts. n

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ECJ refuses Nestlé a break, but will it taste victory back in the UK? Sophie Thoreau

Senior Associate Baldwins Intellectual Property

The European Court of Justice (“ECJ”) has recently failed to swallow Nestle’s legal arguments in its long standing battle to get a registered trade mark for the shape of its KitKat chocolate bar.

The First Chamber of the ECJ handed down its judgement last week in the case of Societe des Produits Nestle v Cadbury UK Limited (Case C-215/14) in which it considered that the shape of the KitKat bar lacked distinctiveness.

Nestle has one more chance to catch a break as the case has been referred back to the High Court of England and Wales for a final decision.

Five years ago, Nestle applied to register its KitKat four fingered bar (pictured below) in the UK as a shape trade mark for various chocolate related goods in class 30.

The application was accepted and published on the basis that it had acquired distinctiveness as Nestle’s trade mark through its use. Cadbury opposed the application on several grounds

including lack of distinctiveness and that the shape resulted from the nature of the goods themselves and was necessary for a technical result (i.e. for the fingers to break apart). After having its application rejected by the UK Intellectual Property Office in respect of all the goods applied for except cakes and pastries, Nestle appealed to the High Court who referred several questions to the European Court of Justice.

The first question was whether it was sufficient that a significant portion of the relevant class of consumers recognised the goods as the applicant’s in the sense they could identify the applicant when asked. Several English courts and the UK Intellectual Property Office had held that it must be established that a significant portion of the relevant class of people had relied upon the mark as indicating the origin of the goods.

On this issue, the ECJ gave its opinion in June 2015 that mere recognition by the public was not sufficient to show that the mark had acquired distinctiveness - Nestle had to show that the shape mark alone identified the trader from whom the goods originate and not any other trade mark present such as the KitKat logo

on the product. They agreed that mere recognition by the public is not enough to prove acquired distinctiveness but did not go so far as to say that the public needed to “rely” on the shape.

The second question related to the number of criteria that were required to refuse a trade mark application if a shape contained features resulting from the nature of the goods and features which were necessary for a technical result.

Unsurprisingly, only one criteria had to be met for the shape to be refused registration.

Finally, the ECJ had to consider whether the prohibition under European law on registration of shapes which are necessary to obtain a technical result included the way the goods were manufactured as well as their function.

The ECJ found that the exclusion on registration applied only where the shape was dictated by the function of the product and not an inevitable result of the manufacturing process.

The UK High Court will now apply the findings from the ECJ decision to the facts of the case. The key issue is whether consumers associate the shape alone, without any embossed KitKat logo on the fingers of the chocolate bar, with Nestle exclusively. Nestle

OBESITY PLANS SATISFY MOST Katherine Rich

CEO, New Zealand Food & Grocery Council

Some people will never be satisfied, and the Government’s package to reduce childhood obesity is a perfect example of this.

Over the past few years there have been calls for the Government to formulate a strategy to help tackle what is clearly a growing and concerning problem around the world. And now it has done it, launching a comprehensive piece of work to tackle the issue from its many angles.

But for some it’s not enough that they are doing something. Apparently the Government should “get tough” with the food industry, and there should be things like taxes on sugar, and a compulsory food ratings system.

It doesn’t seem to be enough that the package of initiatives means New Zealand is the first country in the world to have an obesity level target as one of its main health measures.

So what are the initiatives and how will they work? The aim is to prevent and manage obesity in people up to 18 years old, and it has three focus areas: targeted interventions for people who are obese, more support for those at risk of becoming obese, and making healthier choices easier for everyone.

Let’s look very briefly at each of these:

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The targeted interventions are a new childhood obesity health target that will mean 95% of obese children will be identified in a Before School Check programme, and expanded access to nutrition and physical activity programmes for families.

Increased support includes giving KiwiSport a greater focus on low participation groups; clinical guidance for weight management; guidance for healthy weight gain in pregnancy; recommendations for the screening and diagnosis of type 2 diabetes and gestational diabetes (a temporary condition for some pregnant women which can lead to type 2 diabetes); and advice for those at risk.

Making healthier choices easier covers the whole population. Initiatives include a consumer campaign to promote the Health Star Rating scheme; a review of the codes on advertising food to children; working with industry on pledges and changes to labelling and marketing; new nutrition and physical activity advice; an obesity media campaign; a new ‘play.sport’ approach to improve quality and quantity of sport in schools; activity resources for under 5s; professional courses for teachers; review of school curriculum around health, physical activity, and nutrition; healthy schools promotions; eating and activity guidelines for adults.

I’m sure most people will agree that’s a very fair spread of the responsibility we need to be seeing with regard to this issue. It means everyone – government, OWNED

industry, communities, schools, families, and individuals – is given a part to play in helping get on top of obesity.

I particularly like the early intervention stuff – the new childhood obesity health target which will work as part of the B4 School Check so that by the end of 2017, 95% of those identified as obese will be referred for clinical assessment and family-based nutrition, activity, and lifestyle interventions.

As far as the food industry’s part goes, we are ready and willing to work with government to advance the work we have been doing for some years now.

We have made huge gains in recent years in reformulating food to reduce sugar, fat and salt, and there are now healthier choices in every grocery category. As a result, thousands of tonnes of sugar and hundreds of tonnes of salt have been removed from products. Soft drink companies continue to reformulate and offer smaller portions, and consumers are increasing choosing low or zero-calorie options. Further reformulations of both food and beverages are currently tracking through production in order for them to achieve a favourable Health Star Rating, and these will emerge over coming months.

Food companies are involved in a range of school and community programmes to promote healthy living and healthy food. The most significant is support for the Heart Foundation’s Fuelled 4 Life work, while specific inschool programmes provide excellent

will be hoping that its consumer survey, showing over 90% of its survey sample identified the KitKat shape as originating from Nestle, will be palatable to Justice Arnold. Whether they will taste victory remains to be seen.

POINTS FOR NEW ZEALAND

• In New Zealand, Nestle failed to obtain registrations of its two finger and four finger bars, also on the grounds that they were not capable of distinguishing Nestle’s goods and largely because they were packaged in a foil wrapper which did not indicate the bars’ shape. Whittaker was awarded a registration for the shape of its SANTE bar which was considered to have acquired distinctiveness. A major factor in that decision was fact that the packaging hugged the SANTE bar shape and it has been sold unwrapped for 55 years.

• Supermarket retailers may wish to consider a shape trade mark for products with a very distinctive shape by which consumers may recognise it. Significant evidence, including consumer surveys will be needed to demonstrate that the shape has “acquired distinctiveness” irrespective of any word or logo marks it features. A trade mark for a distinctive shape could add value to a trade mark portfolio made up of word and logo marks. n

teacher and student resources aimed at good diets and the importance of physical activity. Other community education and physical activity programmes cover a range of ages and themes.

FGC is also working with member companies and the Government on the Health Star Rating scheme, and members are doing extensive work across product ranges to implement the system and apply the ratings.

Companies are active in the Heart Foundation’s Tick programme and our ‘Be Treatwise’ programme for confectionary. These front-of-pack labelling schemes are designed to help shoppers make healthy choices.

A number of the major beverage companies (including Frucor, CocaCola Amatil) voluntarily agreed in 2009 not to sell energy drinks and sugar-sweetened soft drinks into schools as a means of helping schools take up healthy options, and this continues.

Finally, all FGC members abide by the relevant codes regarding advertising food to children: Children’s Code for Advertising Food 2010, Code for Advertising of Food, Advertising Code of Ethics and Code for Advertising to Children. Of the 800 complaints received each year just nine on children’s food had been received in the past five years.

Obesity is a complex issue and it’s clear that no one initiative will solve it.

We need a combined approach, and I believe the Government’s moves will go a long way to achieving it. Industry will continue to play its part in developing healthier options and pushing education for all. n

SODA PRESS DRINKING SYRUP THE DIFFERENCE BETWEEN THE GOOD AND THE BEST

MAGILLS SLOW COOKED MEATS Magills produce a range of slow cooked traditional cuts of meat, including Hereford Beef, NZ Lamb and Duroc Pork. The pulled meat is slow cooked for convenience, is gluten free and 100% natural. Magills Slow Cooked Meats range came about to balance the primal cuts within the carcass of the animal. The company is partnered with Hereford Prime New Zealand where they hand select eligible cuts from the grass-fed beef programme to supply to restaurants receiving the top end cuts, which historically left Magills with the task of finding ways to add value to the remaining sub-primal cuts.

Produced in Magills’ Te Awamutu factory, the product is currently available in selected New World’s Waikato wide, Pak’nSave Mill Street, Hamilton, in the four Farro Fresh stores in Auckland, and a few independent supermarkets as far afield as Christchurch.

“As it is a new product, a lot of people are unsure of what it is. We have found that the cooking demonstrations in store are very helpful to promote this,” Mike Van Der Hoeven from The Artisan Butchery said. Future plans for Magills are to produce more, and be able to keep up with demand. The company began with one cooker, have now increased to two cookers to keep up with current demand, and also

have a third in the wing if required. Magills are well supported by Hereford Prime NZ and the Hereford farmers supplying them top quality beef.

“With the beef taking out the Grand Champion at the New Zealand Food Awards, we feel that the future for this product is looking very exciting,” Van Der Hoeven said. For further information visit www. magills.co.nz.

Driven by the frustration of unhealthy, mediocre cordials and syrups in the market, The Soda Press Co. set out to find out how it could make an exception to the rule.

“We decided to do things a little differently by applying proven techniques of the past with the best of recent breakthroughs. We ‘small batch, slow brew’ syrups, adding premium grade natural and organic ingredients mixed with organic cane and organic brown rice syrup. This nifty innovation allows us to deliver bold flavour with 40-50 percent less sugar. And let’s not forget, there are no ugly numbers or anything artificial in there either. By using dark brown bottles and a hot fill pasturing process we remove the need for any preservative but still deliver a shelf life of 18 months,” owner Cameron Romeril said.

The Soda Press Co.’s selection of flavours range from the classics through to new creations; clean and crisp with subtle flavoursome notes. Soda Press syrups are designed to be a healthier, tastier experience than traditional syrups on the market.

For more information contact Cameron Romeril on 03 265 3444.

BLUE FROG BREAKFAST

ALDERSON’S HANDCRAFTED SAUCES

Alderson’s is a boutique sauce company with a mission to make uniquely flavoursome and memorable condiments. With products that have been carefully developed, tweaked, and tested to achieve the final recipes, its current range is a unique Kiwi take on traditional North and Central American flavours. “We take great care in sourcing the ingredients used in our products.

We commission our own chillies grown by trusted North Island farmers and partially by us.

Our products avoid the use of artificial colours, preservatives or thickeners, and all fresh produce used in our sauces are New Zealand grown,” founder Reuben Alderson said. For more information contact Reuben Alderson on 021 074 1458.

From the age of five when he unwrapped his first fry pan, to over 20 years of experience as a food technologist, Blue Frog founder Scotty Baragwanath has applied his passion for good food to the most important meal of the day. “Blue Frog Breakfast is a bold and unashamedly unique little New Zealand company handcrafting outrageously great tasting breakfast products. No matter what your dietary preference – Gluten Free, Grain Free, Paleo or just clean eating – we create breakfast experiences worth waking up for,” Baragwanath said.

Blue Frog was a finalist in the New Zealand Food Awards with two products being represented across two categories; Kaipara Kumara, Maple and Mixed Spice, and Dark Cacao, Bitter Orange and Ceylon Cinnamon. “Blue Frog breakfast products are made from the most premium, timeless, wholefood ingredients, with no compromise on ingredient quality. Our natural ingredients are respectfully and simply balanced and hand crafted in small batches, we even hand press our oranges and lemons,” Baragwanath said. For more information contact Scotty Baragwanath on 022 167 8752.

SALLYS CHUTNEYS

Sallys are makers of gourmet jams, chutneys, sauces, mustards and pastes. Sallys are currently at the Christchurch Farmers Market at Deans Bush and have been invited to the Rudolph Steiner Fair and the Halswell monthly market. “We produce a range of gift crates that are handmade by my husband Ian who now has his own ‘Grandpa’s shed’ to make them in,” Sally Holt, owner of Sallys said. Several real estate agents and associated companies are using the crates as client gifts. Sallys successfully produced a Father’s Day crate and are currently working on a selection of crates for Christmas.

ORIGIN EARTH CHOCOLATE MILK

Established in 2010 by Joanie and Richard Williams, Origin Earth is a Hawke’s Bay owned and operated dairy company that produces fresh cow and sheep milk, pot set yoghurt and a range of cheeses.

Origin’s Earth’s Chocolate Milk combines cow’s milk with organic and fair trade chocolate and cocoa powder from chocolatier La Petite Chocolat, with an added dash of honey and Heilala vanilla extract. The milk has no thickeners, emulsifiers, milk powders, additives or stabilizers. It was in response to requests from customers wanting chocolate milk product made using Origin Earth milk that got director Joanie Williams trying out different recipe combinations.

“I wanted to create a product in line with our core values and one that parents would be happy to feed their children,” said Williams. The resulting product has only 5.24g fat and 5.74g sugar per 100mL. All Origin Earth products come from animals that are sustainably farmed on biologically managed soils and has complete traceability. For more information contact Joanie Williams on 027 442 1008.

“Sallys is the product of my passion to cook, for my family, my extended family and people I don’t know.

Coming from a long line of bakers, cooks and chefs, I’ve always loved cooking and enjoying good food. I love trying and creating recipes,” Holt said.

The ingredients are fresh, some spicy. Flavours include tomato sauce, spicy BBQ sauce, strawberry, balsamic and black pepper jam, blackberry, vanilla and basil jam, pear and ginger chutney, beetroot and orange chutney, chilli jam, plum paste, pear and cabernet paste and wholegrain guinness mustard.

For more information contact Sally Holt on 022 350 3318 or sally@sallys.kiwi.

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THE GOVERNMENT TARGETS OBESITY Prime Minister John Key stated publicly that obesity has replaced smoking as the number one health hazard in the country. To his credit, Mr Key ruled out a crude policy of sugar or fat taxes, and instead endorsed a sensible programme of “exercise, diet and education” to combat growing obesity.

Health Minister Dr Jonathan Coleman recently announced the details of the childhood obesity policy which comprises 22 new or expanded initiatives from Government agencies and other groups. The Ministry of Health has been working on the plan for over a year and the Government’s chief scientific advisor, Sir Peter Gluckman, said “education, layout of supermarkets and companies reducing sugar and salt levels in food make a difference.”

There are three broad strands to the policy - targeted interventions for those who are obese, increased support for those at risk of becoming obese, and broad approaches to make healthier choices easier for all New Zealanders.

It is the final category of policies which will have an impact on supermarkets and stores.

The food and beverage industry will work in partnership with the government to build on a number of initiatives which are already underway.

This includes the possibility of voluntary industry pledges, and changes to food labelling, marketing and advertising to children. The Advertising Standards

Trina Snow

Executive Director NARGON

Education, layout of supermarkets and companies reducing sugar and salt levels in food make a difference.

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OWNED

Authority (ASA) will undertake a review of the Code for Advertising to Children and the Children’s Code for Advertising Food. A consumer campaign will commence in March 2016 to raise awareness of the Health Star Rating promotion which is a voluntary frontof-pack nutrition labelling system developed for use in New Zealand and Australia. Health Stars help consumers to make better informed, healthier choices quickly and easily.

There will also be a broader information campaign which will see agencies develop additional nutrition and physical activity advice for the public. Having accurate and easily accessible information is important to help people make better choices about food and physical activity. Starting in November 2015, there will be a national media campaign focussed on childhood obesity, targeted at parents and caregivers of children.

NARGON congratulates the Government on recognising that there are many causes of childhood obesity.

The supermarket industry certainly has a role to play but it cannot directly change parental and personal choices about diet and exercise. The Government’s new approach is broad but that is the only way this complicated issue can be addressed going forward. Our members are willing to do their part to improve the future health of young New Zealanders.

Not everyone is happy with the policy though. New Zealand First is again calling for GST to be removed from healthy foods, seemingly ignoring the obvious practical problems which compelled Labour to drop the same policy from their manifesto. The Greens argue there should be a tax on sugary drinks and they should be banned from being sold in schools.

Lobby group “Fizz”, largely made up of taxpayer-funded researchers and doctors, have been advocating for the end of the sale of sugary drinks in New Zealand. They want a sugary drinks tax, a restriction on sales and advertising, graphic warning labels on products and sugar free drink policies in workplaces and institutions.

Prominent political blogger and a man who has dropped a lot of weight through better eating and running, David Farrar, has been critical of the Greens approach but fell victim to a hoax article. He deplored the apparent decision by a local council in Australia to declare a “gluten-free zone” due to the “excessive amount of gluten being served at local restaurants and diners.”

The article was satire but Mr Farrar said, in his defence, it was getting harder to differentiate between satire and public health policy. He has a point and that is a sad reflection on the current state of the debate. n

2016 NZ Grocery Industry Buyer’s Guide e The must-hav e directory for th industry!

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mainstream importers, local producers and details the emergence

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YES! Please include us in the 2016 NZ Grocery Industry Buyer’s Guide for $100 plus GST. Tick the box now – you won’t be invoiced until the Guide is published but you will secure best position at best rate. Want more information – call Felicity on (09) 3040142 ext 704 or email felicity@reviewmags.com.

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MAIL, FAX, OR EMAIL TO: PO Box 37140, Parnell, Auckland, Fax: (09) 377 2794 or email: felicity@reviewmags.com or call Felicity on 09 304 0142 ext 704 November 2015

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Smallgoods Giant Is A Bikie . . .

Todd Heller

Don’t say anything, but did you know that Todd Heller was a bikie? Well in fact he still is, but if you’re curious, it’s all about pushbikes. These days now that he is no longer involved everyday in the smallgoods giant of his family name, he’s out for a daily ride along with his wife Marion and does at least two overseas bike riding trips every year.

This avid bike rider rode the length of the Tour de France last year and covered 3600kms in just six weeks.

His enthusiasm is a little overwhelming for Marion who accompanies on the daily run for about 60/70kms and then catches the bus back.

But biking is not the only interest.

He has been involved and earlier played rugby for the Albion Club in Christchurch and is now a Linwood Club trustee. And we are jealous of his golf handicap of 15.

After a lifetime in the meat business, he now has a chance to stand aside and look at future planning, and there’s plenty of it for the company.

Having started out in a New Brighton butcher’s shop in 1985, he launched out with Todd Heller Meats in Kaiapoi eight years later. With a huge range of sausages, it wasn’t long before supermarkets came knocking

on his door (out the back door of course), the business expanded rapidly and ran out of room – the rest is history.

Accountant Nick Harris joined him and the enterprise went through name changes and added directors, products and promotions. By 2003 he partnered up with the Rangatira Trust (better known as the JR McKenzie Trust) and the business was racing away. Already they had bought Auckland’s Sensational Sausages to give national supply and that move was significant for its strong entry into supermarkets.

Like Topsy, the company continues its march onwards. Four years ago it bought Walsh’s Meats to supply the QSR market and 18 month’s ago was a real coup in the purchase of the Kiwi and Hutton’s brands off Goodman Fielder. And this year it has been folding the popular Santa Rosa poultry business into the mix.

Todd is very proud of the all New Zealand product approach and to the strength the company is building in foodservice.

“We’ve now got all the meat proteins and are very excited about the new products the team is developing,” he said. It’s now a far cry from working for his father in a little South Brighton shop and even further

variants that might be quite hard to pick up on the screen filled with basic elements. There’s not much of an answer for that or for in-store sampling.

In this country, we’d be lucky to see 25% of np’s offered making it to the shelf – and staying there. If the truth is known, I don’t think marketing managers will be around much longer.

The people may remain but that role will probably become redundant.

His enthusiasm is a little overwhelming for Marion who accompanies on the daily run for about 60/70kms and then catches the bus back. from the tales of his grandfather who came out from Germany and was a providor in the gold rush days. The dozens of butchers’ shops the family developed last century have now gone by the wayside as Todd drove the company into becoming the country’s most prominent supplier that has diversified into a wide range of meat products – but proudly still a family business that is now opening up exports to Australia and the Pacific Rim. n

lastword Peter Mitchell Publisher

WITH the annual main conference of the Food & Grocery Council coming up (in Sydney) in a few days, we’re curious as to whether a delegate who has attended the last eight conferences and never been to a business session, will turn up again. It’s quite a record – and most of us know who he is.

ONE thing is certain, the debate over online grocery is truly dead.

I may have a fixation about too many supermarkets opening up and canabalising each other, but I reckon that if we stopped building new super-stores, concentrated more on developing smaller local outlets and spent the rest of the money making sure that online doesn’t get away from us, life would be better. There’s little doubt that online ordering is going to be the future key for the more affluent shoppers who can dump everything onto Amex and bricks and mortar will be for the less well off. The only problem this has for suppliers is in promoting new products and added

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AT breakfast, the husband asks his wife what she would do if he won the lottery. She said she’d take half and leave him. “Great,” he said. “Here’s $6. I won $12 yesterday. Stay in touch …”

I WAS talking to a supplier the other day who was trying to tell me that a new variant was an innovation. He wasn’t happy with my cow droppings comment and just couldn’t see that innovation meant a new idea altogether, not just an improvement on his own or a competitor’s product.

And frankly the supermarket buyer is just not interested despite the range extension being thrust on him from overseas bosses. I’m finding that some of the marketing guys around are still not working out what’s behind the buyers’ thinking. In fact if they want to keep in touch with the industry, they need to do the family shopping sometimes and see what their competitors are doing.

OWNED

AT dinner the other night, a golfing buddy was explaining to his wife that when you died you got reincarnated but you had to come back as a different creature. His wife jumped in an said she would like to come back as a cow. He said she was obviously not listening.

I find it a bit scary getting a little older. Someone with the same name as me died in Auckland earlier this month and I had half a dozen phone calls within minutes of breakfast asking if it was me – all from people I’ve had run-ins with over the years.

So being pleased I’d toppled off this mortal coil seemed to be the driving factor. I’m from a family of long livers. My grandfather died at 95 and still didn’t need glasses – he drank straight out of the bottle.

BOFFINS at Edinburgh University have developed an ice cream that melts far slower than traditional varieties by adding a new protein.

But some of the English experts can’t figure out why because it’s so cold up there it doesn’t get a chance to melt anyway.

WHILE it’s not an issue to take up right now, I have a feeling that we all need to start looking at the complicated mess we have got ourselves into over Best Before v’s Use By. The removal of Best Before could certainly be something the industry could work towards and it could save millions of dollars in waste – something the retailers would be delighted with. A single determination of whether food is worthy or not seems a logical way to go and perhaps our industry body may care to examine the issue.

AS a last note for the month, my next door neighbor had his house broken into last month. They didn’t take his TV, just the remote (among other things). Now the sick young buggers drive past all the time and change channels.

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