SupermarketNews Magazine | April 2025

editor’s note

tariffs, trust, and turbulence

Tania Walters | Publisher

President Donald Trump’s announcement of a ten percent tariff on all imports into the United States has sparked concern among New Zealand’s export community. As a small, tradedependent nation, New Zealand sends the majority of its goods offshore, and any new barrier to a major market is felt quickly.

In 2024, the United States overtook Australia to become New Zealand’s second-largest export destination, accounting for around $9 billion in goods, according to Stats NZ. A significant share of that is made up of food, beverage, and fastmoving consumer goods, from dairy and wine to fresh produce and packaged grocery products. These are categories that have worked hard to earn consumer trust and secure shelf space abroad.

New Zealand has spent decades removing trade barriers and building a network of free trade agreements. This approach has supported innovation and brand development across the FMCG sector. However, the current shift in direction from one of our key partners highlights how vulnerable open economies can be when others

adopt protectionist strategies. Adding to the confusion is the rationale behind the tariffs.

Westpac chief economist Kelly Eckhold noted that the United States has listed New Zealand as applying a 20 percent tariff on American goods, a figure that is difficult to substantiate. Eckhold suggested this may be a misreading of New Zealand’s 15 percent GST alongside minor WTO-aligned tariffs that apply only to specific product lines.

Supporters of tariffs argue they help protect domestic industry, generate revenue, and provide leverage in trade negotiations. Opponents point out that tariffs increase costs, disrupt supply chains, and make exports less competitive. For New Zealand’s food and beverage producers, who depend on reliability and reputation in overseas markets, the consequences are tangible.

None of this has happened in isolation. As far back as 2017, the CIPS Risk Index compiled by Dun & Bradstreet warned of a retreat from globalisation. That year saw supply chain risks rise to their highest level since 2013, driven by Brexit uncertainty, political shifts in the United States, and instability in the Middle East.

The World Trade Organisation reported an average of twentytwo new trade-restrictive measures being introduced each month. The momentum behind economic nationalism has been building for some time.

Donald Trump has been consistent on this point. In an interview with Oprah Winfrey more than thirty-five years ago, he outlined his views on trade

and tariffs with clarity (and probably with more clarity than recent interviews, arguing that the United States was being taken advantage of. That interview is worth revisiting, not only for how little his position has changed, but also for the context it offers now.

https://www.youtube.com/ watch?v=6BJYbn4MppM&ab_ channel=CNN

New Zealand has moved far from its past reliance on tariffs, which once helped fund government operations as early as the 1840s. Today, we compete on quality, provenance, and openness. But Trump’s tariffs are a reminder that not all countries are on the same path. For our FMCG exporters, the need to diversify markets, invest in brand resilience, and stay agile has never been more urgent. n

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: raewyn.bleakley@fgc.org.nz

and Events

July 9 (Wed) - 11 (Fri), 2025

Tokyo Big Sight, Japan

Best Japan's Food Purchasing Show

NZABC Support Proposed Changes

The NZABC support the Hon Kieran McAnulty’s Sale & Supply of Alcohol Amendment Bill passing its first reading.

Food Price Inflation Trends Upward

The Foodstuffs co-ops expect shipping and market disruptions from the US-China tariffs over coming months.

Barrio Brings the Taste of Home to Filipinos in New Zealand

Filipinos in New Zealand can now enjoy a true taste of home with the launch of Barrio.

Acquisition Of Beak & Johnston

The ACCC will not oppose Woolworths Group Limited’s proposed acquisition of Beak & Johnston Holdings Pty Ltd.

Successful End To Fruit Fly Response

Controls on the movement of fruit and vegetables in the Auckland North Shore suburb of Birkdale have been lifted.

Fonterra Announces New Chair-elect

Fonterra Co-operative Group Ltd has announced the appointment of Elizabeth Coutts ONZM as Chair-elect of Mainland Group.

The shift to QR Barcodes is here - are you ready?

This year marks the big ‘five-oh’ for GS1’s humble barcode. Since 1973 linear barcodes have enabled modern retail and supply chains. But after 50 years, unlike me, retirement is on the horizon, with the switch to next generation GS1’s QR 2D barcodes well underway, with pilots in 48 countries covering 88% of the world’s gross domestic product.

Surprisingly, this QR Code technology predates the iPhone, Facebook, and even Googledeveloped in 1994 by a Japanese company supporting Toyota to track automotive parts it struggled to gain traction outside industrial settings. With the rise of smartphones with built-in QR code scanning capability and the demand for contactless solutions during the COVID-19 pandemic this technology has got its second wind.

Today, QR codes are ubiquitous, facilitating everything from seamless payments to interactive marketing campaigns, showcasing the resilience and adaptability of QR 2D barcode technology. They’re called QR – which stands for quick response – codes because they can be read quickly and promises to revolutionise data driven delivery for grocery, transforming how we manage and interact with product information for suppliers, retailers, and consumers alike.

More than just for embedding URLs

Unlike traditional barcodes, QR codes can store a large amount of information, crucial for tracking and managing products effectively. The GS1-compliant codes can capture and link data for businesses telling a product’s “story” – where it comes from, batch numbers, expiration dates, how it can

Raewyn Bleakley Chief Executive, New Zealand Food & Grocery Council

be recycled, and its environmental footprint. This new level of transparency, information all accessible just using a smartphone, enables better logistics and product management and empowers consumers to make informed purchasing decisions.

GS1 New Zealand has been instrumental in supporting the food, beverage, and grocery sector to maintain accurate and useful data, particularly through the GS1 National Product Catalogue. In conjunction with GS1’s ProductFlow service, data accuracy is ensured right from the start of the supply chain, by comparing the physical product with the data loaded into the GS1 National Product Catalogue. Suppliers using GS1 National Product Catalogue can be assured of data conformance, leading to quality verification. Each product run through ProductFlow is meticulously checked, with any issues reported back to the supplier.

Reducing food waste and enhancing product safety

By encoding detailed product information, QR 2D barcodes helps improve traceability, making it easier to identify and recall specific batches if needed. Like any system, it’s not just about the data, but it’s about what you do with it. GS1 New Zealand recently reported one retailer’s reduction in food waste of up to 40% along with the ability to block the sale of expired products at the point of sale, demonstrating

the significant potential of QR 2D barcodes in reducing waste and enhancing food safety. For targeted recalls, product can be removed from shelves even more swiftly, and affected products can be blocked at the point of sale, ensuring that the consumer doesn’t take home recalled products.

Gamechanger for consumer use

Within the landscape of the food and beverage industry, QR 2D barcodes have also emerged as a game-changer for suppliers aiming to gain a consumer edge. These advanced barcodes enable suppliers to embed a wealth of information directly onto product packaging. By providing consumers with instant access to this information via a simple scan, suppliers can enhance transparency and build trust with consumers.

The clock is ticking for Kiwi businesses to get onboard with this transition which is underway now. The global ambition is for these new age barcodes to be scannable at point of sale in retail by the end of 2027 – if you want to know more, head to www.gs1.org/2D-barcodes.

ntroducing delicious 100% plant-based caramels & chews, dairy-free and delicious

12 years for an overnight success

I have known Sarah and Otis since before they were together, having hired Sarah from the UK to work at advertising agency DDB. From the start I saw her passion, drive and obstinacy, key components for entrepreneurship but which sometimes need tempering for advertising.

Paul Catmur Writer and Podcaster

Frustrated by its constraints, Sarah left advertising, married Otis, and after trips to Mexico and LA, they decided that what they really wanted to do was run a taco truck. It was 2013, food trucks were cool, and tacos were tasty, so why not?

The work involved in putting together ‘Lucky’, their food truck, installing a council-certified kitchen in their garage, and getting reasonable, reliable suppliers, would put most people off, me for sure, but the Frizzells are not most people.

After months of prepping they were to be found most weekends in Auckland’s Ponsonby Road as well as driving ‘Lucky’ around for weddings and corporate events.

Progress was not smooth. ‘Lucky’ should maybe have been called ‘Temperamental’. Once, after a wedding in Matakana she broke down again. I collected the exhausted Taco Twins and drove them back to my bach where after a midnight swim and a decompress, things didn't seem so bad.

An ill-conceived foray into the home delivery market dug a financial hole and I sat around their kitchen table mopping up tears as they tried to find a way out.

Promising deals fell through along the way and the vagaries of the business no doubt fuelled Sarah’s struggle with alcohol, which she fought to overcome and has now been sober for three years.

Finally, after 12 years of hard yakka, Foodstuffs has given them the chance to showcase their products to all of New Zealand. So to anyone else looking to get rich quick in the food business I suggest you talk to Sarah and Otis who will confirm it takes way more than just luck.

The one thing that has never been in doubt is the quality of their food and finally all of New Zealand has the chance to enjoy tacos at their best. Just never say they were lucky.

The one thing that has never been in doubt is the quality of their food and finally all of New Zealand has the chance to enjoy tacos at their best.

FSANZ Health Star Rating and Nutrition Information Panel

In July 2024, food ministers tasked Food Standards Australia New Zealand (FSANZ) with two key objectives:

• To begin preparatory work that will support future decisions regarding the mandatory implementation of the Health Star Rating (HSR) system.

• To review the Nutrition Information Panel (NIP) alongside the HSR work.

To inform these efforts, FSANZ initiated a call for information from November 2024 to January 2025.

A total of 74 submissions were received, with contributions from various sectors: 49 percent from industry, 32 percent from public health and consumer groups, and 9.5 percent each from government and academic representatives.

Key Themes from the Feedback Common Themes

• Changes should be evidence-based, aligned with dietary guidelines, and supported by consumer education.

• Regulatory costs should be minimised.

• Labelling should be designed to be accessible for online shopping.

• Businesses require guidance and technical support for effective implementation.

• Ongoing monitoring and enforcement are essential.

Nutrition Information Panel (NIP) Themes

• Potential additions, such as declarations for dietary fibre and added sugars.

• Enhancements to accessibility, including improvements in format, consistency, and language.

• The continued role of NIPs in monitoring, compliance, and policy development.

Health Star Rating (HSR) Themes

• Consumer engagement with the system and the possibility of mandatory implementation.

• Concerns over inconsistencies in the HSR algorithm and potential improvements.

• Modifications to the HSR graphic to improve consumer understanding.

Submitters acknowledged the distinct purposes of the NIP and HSR while emphasising the importance of alignment between the two systems to help consumers make informed food choices in line with

dietary guidelines.

The information gathered from submissions will be incorporated into FSANZ evidence assessments for both projects. Stakeholder engagement will continue as these initiatives progress.

The insights and evidence provided through this consultation will inform FSANZ assessments of both the HSR preparatory work and the NIP review.

A report on the HSR preparatory work is expected to accompany the 2025 HSR uptake monitoring report, helping to guide food ministers in their decision-making regarding the future of the HSR system in early 2026. The findings from the NIP review are also scheduled to be presented to food ministers for consideration in early 2026.

Further stakeholder consultations will be conducted throughout the year. Interested parties will be notified of opportunities to participate as the projects advance.

Twenty Years Of Industry Engagement

This March marked the 20th anniversary of Chief Executive Hilary Souter at the ASA.

Over the decades, Souter has learned that everyone has an opinion about ads and that bad weather can influence the number of complaints the ASA receives in a week.

“Icertainly appreciate great creativity and an ad or campaign that hits the right note with content and placement, but the possibility of complaints or a code breach lurks in the background,” said Souter.

She said that around half the complaints tend to be about misleading advertising, which has not significantly changed in the last two decades.

However, there have been fewer complaints about expletives in ads than before and more about scenes or images in ads that could encourage unsafe behaviour.

“I really believe in the value of ad selfregulation and companies that make money from advertising working to engage responsibly with consumers. I have great colleagues across all sectors, industry, government, and NGOs, and working together to support responsible advertising is very satisfying.”

From her perspective, the relationship between the ASA and the advertising industry has continued to strengthen since she first started. Today, there are more media platforms directly supporting the ASA than ever before and a high level of

engagement from advertisers, agencies, and marketers.

“We have moved resources into training and education, and industry has responded with enthusiasm.”

One of the strengths of the ASA’s process has been platform neutrality.

“Our focus is what it is, not where it is or how it was made, so new technology is not a barrier. Mainstream media were a focus in the mid-2000s, but we now deal with complaints about ad content across more than 20 types of platforms.”

Souter added that industry engagement to help ensure occasional food and beverage product and brand ads targeted at adults has been significant and that she has seen the changes in the age of people in ads, the overall messaging, and the placement decisions.

The ASA is a founding member of the International Council for Ad SelfRegulation, and in 2024, ICAS launched a Global Think Tank to provide leadership in advertising regulation. The first think piece is about AI in advertising, and it will help inform policy development in this area.

In the next decade or so, Souter predicts that ad platforms will keep expanding, with retail media being a prime example. Digital ads from small and medium businesses are rising, and the same rules and laws apply to them. Education for compliance is crucial.

“Community standards have changed in my 20 years at the ASA and will keep evolving. The value of a code and principles approach lies in evaluating current social responsibility, rather than what it was when the code was initially approved,” she added.

“Responsible advertising ensures fair competition for businesses and better consumer engagement. I am pleased to lead the organisation advocating this approach to ad regulation.” n

Chief Executive Advertising Standards Authority

New Season NZ Citrus Bursts

Onto

Shelves

Citrus NZ Chair Ian Albers said local growers are optimistic for the upcoming season, noting that growers are anticipating stronger performance compared to last year on the back of what has been a challenging couple of years for the sector.

“Gisborne and Kerikeri are our largest citrusproducing regions, with smaller volumes grown in the Bay of Plenty and Hawke’s Bay. Typically, Kerikeri’s fruit will come to market ahead of Gisborne's, but there is often an overlap as well. Both regions are reporting a crop that is relatively patchy,” said Albers.

“We are seeing some exceptional crops in Gisborne, but some orchards are still recovering from a season of contrasting weather patterns – hot and dry in the early part of summer and then cool and wet from late December to the end of January.”

The new season citrus season is underway with new season limes already in full swing and Satsuma mandarins set to hit the shelves this month. These will be followed by lemons and grapefruit and Navel oranges, renowned for having some of the best flavour in the world, which will begin being harvested in Northland from July.

“Limes are becoming more mainstream as local supply increases, and they now represent good buying for the majority of the season. It’s such a versatile piece of fruit, and a little goes a long way.”

Retailers are encouraged to use clear signage to help consumers distinguish between lemons and limes, as limes transition from green to yellow as they ripen- usually in July - which can sometimes cause confusion.

Sweet, seedless, easy peel Satsuma mandarins are always a big seller from midApril until August. They are a good source of vitamin C and folate, and also contain vitamin B6, potassium and dietary fibre.

“New Zealand grows seven or eight varieties of Satsumas, all of which originated in Japan. The mix of varieties come on stream at different times, allowing the season to extend into late July or early August.”

To ensure the best quality, mandarins should be stored in coolers and displayed at ambient temperature. Rotate stock well and choose mandarins that are unblemished and heavy for their size. Discard those with cuts, soft spots or mould.

Nutritionally, citrus packs a big punch. One serve of citrus can provide up to 179 percent of the recommended daily intake of vitamin C, an ideal choice for boosting immunity and overall health during the cooler autumn and winter months.

Citrus also contains antioxidants, including flavonoids and carotenoids, and has been used for centuries in traditional medicine to aid digestion, immunity, asthma, skin, and eye health.

Reflecting on the recent challenges faced by the industry, Albers remained hopeful for the future.

“Cyclone Gabrielle wreaked havoc on many citrus crops two years ago. Kiwi orchardists have shown incredible resilience in the face of adversity, so we’re encouraging retailers and consumers to get behind these businesses in 2025 and literally enjoy the fruits of their labour.”

Move Fast Now, Thrive Later: Leading Change in a Downturn

The New Zealand economy has been in a slump for a while, and while there is a temptation to hunker down and wait it out, if you are not ready when the green shoots come, you will miss out. But as a GM or country lead, that mindset could cost you dearly when the market turns. The most successful leaders don’t wait—they act fast, smart, and with heart. They use the downturn to, refocus, and get match-fit for the next growth cycle.

Gerry Lynch Managing Director

The Real Leadership Company

In their recent Harvard Business Review article, “Leaders Can Move Fast AND Fix Things”, Frances Frei and Anne Morriss argue that urgency and empathy are not mutually exclusive. In fact, great leaders move quickly to fix what’s not working, while keeping people onside and morale intact. I’ve seen this firsthand across my career—including during my time leading teams at Mars.

If you want to come out of the downturn stronger, you can’t wait for perfect conditions. But you also can’t afford to break your culture. So how do you lead fast, fair change?

1. Diagnose before you dash

You need speed, but not haste. Take the time to ask: What’s actually broken here? Frei and Morriss stress the importance of solving the right problem—not just the most obvious one. Use tools like the “Five Whys” with your team to get to root causes fast.

2. Build trust while you move Fast change without trust breeds fear. Trust, as the authors say, is built through logic, authenticity, and empathy. So, explain your decisions clearly, be transparent about the trade-offs, and genuinely care about how people are feeling. Yes, you’re making cuts or shifts—but make it clear it’s to prepare for the upturn, not just to survive the slump.

3. Empower the team to help redesign the business

The people closest to your customers and your products usually have the best ideas. Involve them in redesigning roles, processes, and priorities. Don’t let fear paralyse them—instead, give them a stake in the company’s rebound story.

4. Tell a story that looks ahead

If your team only hears “we need to cut costs,” morale will crater. But if they hear “we’re reshaping to be faster, sharper, and

The people closest to your customers and your products usually have the best ideas. Involve them in redesigning roles, processes, and priorities.

ready when the market rebounds,” they can rally. As Frei and Morriss remind us, strong leaders tell compelling, forward-looking stories. Paint a picture of what success looks like after the storm.

Key Takeaways for Leaders

• Are you moving fast enough now to benefit later?

• Are you involving your people—or just informing them?

• Are your decisions building long-term capability—or just short-term savings?

• Have you told your team a story they can believe in and fight for?

Making tough calls is part of the job. But doing it well—fast, with empathy, and with your people involved—puts your business in the best position to seize the next wave of growth. The upturn always comes. The question is: will you be ready?

If you need help, I coach leaders and teams to unlock their potential and build

their leadership – Give me a call. I am also build a Vistage peer group of curious, challenging leaders to help them solve their biggest problems. If you want to know more get in touch. Gerry@realleadershipnz.co.nz 021-895044

storespotlightlocal

FreshChoice Papamoa Builds A True Community Hub

FreshChoice Papamoa opened in June 2019 after a 12-month build-and-fit-out period. At the time, owneroperators Alex Barclay and Simon Doole were operating their supermarket based in Lower Hutt while the initial stages of construction began.

Throughout this process, the pair collaborated with the head office team at FreshChoice to make design and layout decisions that focused on functionality, flow, and customer experience.

Doole said that they were very fortunate to be offered the opportunity to take on FreshChoice Pāpāmoa as a new build supermarket in one of New Zealand's premium lifestyle locations.

“Pāpāmoa stood out to us as it’s a growing, vibrant coastal community with strong family values and provides an active lifestyle for our young family of three boys. We love our community here and could not think of a better place to raise our family,” said Doole.

His vision for the store has been to be a community-first, innovation-driven supermarket that delivers what customers need and surprises them with quality and care.

Recently, Doole has observed strong innovation and growth in fresh and convenience foods, particularly in produce, deli, and ready-to-eat categories.

Customers have been looking for quick, healthy, and high-quality options, and the store has expanded its range of grab-and-go products, introduced more scratch-made deli meals, and regularly trials new local and artisan products to stay ahead of trends.

“Our fresh food aisle has always been a standout - our produce, meat, deli and bakery aisles are bursting with colorful and

enticing displays, quality products and an experienced and enthusiastic team waiting to greet our customers,” said Doole.

“We now offer a broad range of plantbased alternatives across grocery, chilled, and frozen. Sustainability-wise, we’ve reduced single-use plastics, expanded our recyclable and compostable packaging, and promoted locally produced items to cut down food miles. We’re always looking for new ways to improve our environmental footprint.”

FreshChoice Pāpāmoa has also supported many local producers such as Alfa Bees Honey, Mount Sourdough Co., Nudo Herbs, Mama Kali's Farm, Mount Brew Co. and The Island Brewery.

On the community side, the store has supported many local schools, clubs, and

teams, including the Pāpāmoa Tennis Club, Pāpāmoa Bulldogs Rugby League Club, and Tahatai Coast Primary School. It also donates every month to various fundraisers and events within its community.

Giving back and supporting the local community have been a big part of what the store and its owners have stood for and been recognised for. For this, they were awarded the FreshChoice Community Store of the Year Award for 2024.

“We’re a tight-knit, passionate team driven by excellent service and genuine care for our customers. We’ve built a culture of ownership, community, and pride, showing how our team interacts with each other and customers.”

Doole added that the store was unique because of its authentic local flavour, award-

winning service, and constant striving to go the extra mile for its customers.

He was deeply grateful for the ongoing support from the local community and the dedicated team, which has built strong, genuine relationships with customers and suppliers.

FreshChoice Pāpāmoa is more than just a supermarket — it’s a true community hub where people connect, locals are celebrated, and every decision is made with customers at the heart of it all.

Looking ahead this year, the store is focused on enhancing its online shopping experience and reach, improving energy efficiency through installing glass doors on its existing cabinets, and continuing to evolve its range and fresh food grab-andgo offerings. n

LO CAL

NEW LOW SUGAR RANGE

Bundaberg Brewed Drinks

The brewers of New Zealand’s favourite Ginger Beer, Bundaberg Brewed Drinks, has released its ‘Refreshingly Light’ range giving soft drink lovers a new way to treat themselves.

The new low-sugar range offers three distinctive flavours including Raspberry & Pomegranate, a taste that is as refined as it is refreshing; Lemon & Watermelon, a

GLUTEN-FREE COOKIES & CREAM

Arnott's

Arnott’s continues to bring innovation and snacking salvation to the growing number of Kiwis who avoid gluten. The delicious range of Arnott’s Gluten Free continues to expand with the launch of our new Gluten Free Cookies and Cream. Arnott’s Gluten Free Cookies & Cream is the iconic combination

DO MORE WITH OXYSHRED OxyShred

OxyShred Energy is an exciting functional Energy Drink now available in New Zealand! Designed for health conscious, active go-getters to ‘DO MORE’ throughout their day by providing longlasting energy with zero jitters and zero crash and supporting overall health and wellness. OxyShred Energy has driven growth in the Australian market through new to Category customer recruitment, over-indexing in Premium, Gen Z and Millennial segments. OxyShred Energy goes

bold take on classic lemonade; Apple & Lychee, a sip of summer at any time of the year.

All flavours are crafted using real ingredients and are brewed over three days, ensuring maximum flavour with no artificial sweeteners, flavours or colours. The range is full on flavour while being light on sugar, containing less than 3g per serve and only 20 calories per can.

Available in a convenient and visually appealing 250ml slimline can, Refreshingly Light is the ultimate guilt-free treat.

Bundaberg Brewed Drinks is an

beyond traditional energy drinks with the same benefits as the flagship OxyShred thermogenic fat burner, including enhancing calorie burn during exercise, boosting metabolism, increasing immunity and elevating focus and mood. It provides a healthier boost of feel-good energy with sensible levels of caffeine, zero sugar, zero calories and better-for-you ingredients making it great on its own or before exercise! For information talk to your PAVÉ Ltd. sales rep or call 09 302 1190.

Australian family-owned company known for its premium drinks, including Ginger Beer and now the new Refreshingly Light low-sugar range. For four generations, they’ve kept tradition at heart, guided by the rule, “If it’s worth brewing, it’s worth brewing well.”

By carefully craft brewing their products for as long as it takes to achieve the perfect taste, Bundaberg captures the refreshing taste of real ingredients inside every Brew. Their new low-sugar range, Refreshingly Light, is no different. It’s a delicious treat that is light on sugar and full on flavour.

of a delicious, chocolatey biscuit with a smooth vanilla cream and is perfect for dunking into a glass of ice-cold milk or for hanging out with friends. Whether you’re gluten intolerant, avoiding gluten or have friends and family who are, this brand-new bikkie is sure to be a crowd favourite.

DARE CHARGED

Bega Group

One of Australia’s favourite iced coffee brands has dropped its most potent brew yet.

Introducing Dare Charged, the new canned coffee, which packs 2.5 cups of instant coffee in a sleek, grab-and-go can.

With 200mg of caffeine in a 240ml can, this is smooth, bold and powered by 100 percent Arabica coffee for a serious coffee kick to fire on all cylinders.

Available in Strong Latte, Salted Caramel Latte and Mocha Latte.

MILO RESTORE OVERNIGHT

Nestlé

Discover a creamier MILO taste that is best enjoyed hot and in the evening. It is packed with magnesium and iron to help you restore energy and nutrients for the next day.

HIGH PROTEIN SOUVLAKI

Simon's Pantry

The first ever High Protein Souvlaki is here — and it's changing the wrap game. Soft, fluffy and flavourful, Simsons Pantry High Protein Souvlaki has introduced a protein-rich alternative to traditional souvlaki bread. Packed with 10g of protein per flatbread, consumers can make authentic-tasting souvlaki, gyros or kebabs at home while still meeting their macro goals. For something different, they can also add their favourite toppings to make a pizza, or have as an accompaniment to tzatziki or hummus.

This high-protein souvlaki is also a source of fibre and plant protein with no artificial colours or flavours and is suitable for vegetarians.

Available in the wraps aisle at selected Coles stores in Australia.

ENERGISED NO SUGAR BERRY SPARK

Mountain Dew

All the great taste and exhilaration of Mountain Dew in a delicious raspberry lemonade flavour.

Mountain Dew has unleashed the ultimate burst of flavour with Mountain Dew Berry Spark. This electrifying raspberry lemonade flavour is where berry meets bold, making every moment unforgettable. Available in a 1.25L bottle, Berry Spark is perfect for sharing with friends.

The Antipodes Water Story

It may pay to give bottled water options on our supermarket shelves some extra attention. Indications are that this precious natural life-source is increasingly a drink of choice for many social occasions. There’s a growing awareness that there is more to enjoy and understand about natural mineral water, beyond “just being thirsty”.

Who even knew there is such a thing as a water sommelier (yes, in the US), or that there’s a Society for Fine Water that celebrates unique sustainable water sources around the world. And did you know there are restaurants showcasing a selection of mineral waters in a dedicated water menu? (Again, yes, in the US).

Well aware of what’s to discover in the world of natural mineral water are the folk at heritage bottled water brand (and NZ Beverage Council members) The Antipodes Water Company.

The Antipodes Water Company CEO, Rachael Armstrong is keen to share some of the less known facts regarding bottled mineral water, spilling the beans on sommeliers, water menus and the likes. There are many interesting things for consumers, mulling in the water isle,

to know about water’s natural mineral characteristics and the different taste experiences it holds, Rachael says. “Water is not just water”.

She confirms that, based on conversations with others in the industry and globally, a rise in natural bottled water consumption - and interest in different water sources - has been noted. Certainly, Antipodes’ consumption figures back this up. It goes hand-in-hand, she says, with the rise of nonalcoholic beverage options on restaurant menus and supermarket shelves and has paved the way for more conversations about the value and unique qualities of natural water sources and perhaps the advent of water sommeliers speaks to this. While a rarity at this end of the world, water sommeliers serve an interesting purpose educating and telling stories about the value of natural water sources, their unique

mineral characteristics, and our need to preserve them into the future.

“They also dispel some pretty crazy myths about water and the bottled water industry. It’s surprising how minerality matters when it comes to the taste of water. Like terroir in wine, water expresses the mineral characteristics of its journey through the natural environment. Increasingly diners are intrigued by the difference a water choice can make to the food and wine experience,” Rachael says.

“At Antipodes we talk about the place the mineral water has in the dining experience based on the level of minerality and its interaction with both food and wine.

“The water sourced by Antipodes has a subtle minerality, meaning the food and wine it accompanies can be

We

need to look after our natural environment so in the next 300 years people can continue to enjoy this precious resource.

enhanced and enjoyed as the winemaker or chef intended. In addition, the water is naturally high in silica (coming from quartz in the dense volcanic rock) which gives an imperceptible taste and unique mouth feel. The subtle bubble in our sparkling means our water can be enjoyed all the way through a meal without feel-full…leaving more room for dessert,” she says.

Of course, within such a scenario, diners are looking for alternatives to alcohol to accompany their meal. Those looking for healthy options can potentially ponder the merits of different bottled mineral water options. That pondering may include noting the different mineral levels on offer (denoted in TDS or Total Dissolved Minerals mg/l) as that changes the taste. The natural minerality is also great if you need a pick-me-up, Rachael points out, as minerals or natural salts present are a natural source of electrolytes.

Those interested in discovering different mineral waters concur there is no best water – there is water you select for a unique taste experience or occasion. That’s where water menus came in, with sommelier Martin Riese leading the charge in the US by creating such a menu and championing natural water sources. Why not offer people a choice beyond a mocktail, he asked. Martin enthusiastically educates people on water and disproves some myths about bottled water. (Check him out on Instagram @martinriese. He recently spoke at UNESCO HQ in Paris to their theme Nature = Future).

Antipodes is sourced just outside Whakatāne, where both the bottling plant and natural water source are found. This Bay of Plenty water source is an artesian aquifer known for its high quality and is as deep as Auckland’s Sky Tower is tall.

Rachael explains that, like all natural mineral water, Antipodes’ starts as rain on the Central Plateau (a very long time ago) and then journeys through dense volcanic rock strata where it absorbs all the beautiful natural minerals that provide its unique characteristics and are part of the essence of the water.

“The water is, of course, a gift from nature. From carbon dating we know the oldest water in the aquifer is 300 years old, so essentially rain from 300 years ago. We need to look after our natural environment so in the next 300 years people can continue to enjoy this precious resource” she adds.

Antipodes remains true to its founders’ desire to create a contemporary NZ company that provide jobs, pays people well and works to reduce any environmental footprint. The company is recognised by the UN as a sustainable business case study in the Carbon Neural Network and has been Toitū Carbon Zero certified since 2007.

“We proudly count not just the impact of what we do, but what others in our supply chain do to bring our product to restaurant.”

Unsurprisingly, therefore, Antipodes’ still and sparkling (the favourite amongst antipodeans) bottled water offerings are found only in glass (two different bottle sizes), with a high recycled component sourced from NZ.

“We don’t add flavours and don’t like to change with fads. It’s all about the enjoying and showcasing the precious natural qualities of the water ,” Rachael says.

Beyond restaurants and cafes, Antipodes water can be found in New Zealand in selected independent grocery stores, Woolworths, New World and some Pak n Saves – and in select independent grocery stores in Australia. It is also available online.

“Often people discover us when dining in their favourite restaurants… and then they seek us out to enjoy at home,” Rachael shares.

conveniencemeals

A New Era of Ready Meals

In an increasingly fastpaced world, consumers have become time-poor, juggling busy schedules, family commitments, and the rising cost of living, all while still needing to put a meal on the table. This has resulted in a growing demand for ready meals that deliver convenience, quality, health benefits, and sustainability.

According to Food & Hotel Asia (FHA), 2025 has marked a turning point in the evolution of ready meals. Once solely associated with frozen dinners, convenience meals have transformed into flavourful, globally inspired, and health-conscious options.

Health and wellness have remained key growth drivers. Consumers now seek highprotein, low-carb, and plant-based options made with whole ingredients and minimal processing. There has also been an emphasis on clean labels and reduced preservatives.

Even traditional comfort food has a modern, health-focused twist. These nostalgic dishes have been reimagined with functional ingredients to support dietary needs without losing the feel-good factor.

Convenience today also means flexibility and minimal waste. Frozen meals like Cartel Food Co.’s Enchilada Bakes have hit the sweet spot ready in eight minutes, with quality ingredients and bold Mexican flavours. With no prep, mess, or waste, they have become the perfect 'fakeaway' solution for cost-conscious households seeking flavour and ease.

“We’re definitely seeing a growing appetite for globally inspired meals in the New Zealand frozen aisle. According to Circana data (2024), Mexican cuisine stands out with a significant 9.6 percent growth,” said a Cartel spokesperson.

“For us, it’s always been about taste. We’ve carefully crafted our Enchilada Bakes with authentic Mexican chillies to ensure rich flavours in every bite.”

Euromonitor International data supported this shift, showing that ready meals in New Zealand performed strongly in 2024, recording retail value sales of 7 percent. This dual demand for convenience and health has allowed brands to innovate and expand their offerings in the ready meals landscape. At the same time, not all convenience meals come in a box. Fresh, ready-to-eat bagged salads from brands like LeaderBrand have become a kitchen essential. Whether added to tacos or stir-fries or served alongside chicken, these versatile greens offer a fast, fresh way to boost the veggie count without the chopping.

More insights from Euromonitor International showed that despite a rise in the average unit price in Australia, retail

Health and wellness have remained key growth drivers. Consumers now seek high-protein, low-carb, and plant-based options made with whole ingredients and minimal processing.

demand has continued to grow across the category, with chilled ready meals, food kits, and prepared salads being powerful performers. Local consumers have also reduced visits to food service to control their budgets better in the face of inflation and the rising cost of living. Therefore, the relatively more affordable prices and the convenience factor have influenced consumers’ purchasing decisions.

Bevan Roach, General Manager of Sales and Marketing at LeaderBrand, said that many people have the misconception that salads are only a summer dish. However, that is not the case, as bagged salad sales have remained relatively the same throughout the year.

“Don’t be fooled into thinking you can only have a cold salad. There are plenty of warm salad options such as a chicken caesar, beef lettuce wraps or adding coleslaws to tacos or stir-fries, all without the hassle of chopping and more prep work,” said Roach.

LeaderBrand prides itself on only picking the best seeds and salad varieties. It has also ensured that the produce is grown in the right locations, outdoors or indoors, mitigating the risk of weather impacts. The

business has also invested in a state-of-theart salad house and packaging.

“Our packaging, cooling system and processing salad house are all designed to ensure that our salads will last longer on the shelf. Suppose you don’t finish the whole salad in one evening. In that case, the technology in the bags and the removal of moisture means you can fold up the bag and pop it in the fridge, then use it over the next couple of days – all ensuring less hassle prepping for a meal as well as reducing food waste at home.”

Eco-conscious consumers have also driven innovation in packaging. Biodegradable trays, recyclable sleeves, and innovative packaging like QR codes are becoming the norm. Shoppers can now access nutritional breakdowns, origin stories, or tips by scanning a pack, enhancing trust and connection with brands.

While consumers have been increasingly concerned about rising costs daily, convenience remains a crucial factor influencing purchasing decisions. From cost-effective comfort to gourmet global cuisine, convenience meals in 2025 reflect consumers' evolving priorities. n

Exploring Southeast Asian Flavours In A Convenient Manner

Wellington-based Gourmet Brands New Zealand Limited (GBNZ), specialising in authentically sourced Southeast Asian foods, has been a leading supermarket supplier for fifteen years.

As a Malaysian, GBNZ managing director Caroline Danam wanted to share her cuisine with those in New Zealand. This led to the creation of the REMPAH range in 2008, with offerings such as plain and garlic rotis, peanut sauce, curry sauce, dhal curry sauce, and rendang sauce, as well as heat-andeat ready meals such as mee goreng, ayam percik, and nasi goreng.

At the same time, GBNZ’s Silk Road products were produced to bring the wide range of flavours of the well-known ancient route that connected the west and the east, the “Silk Road.”

Based on Indian and Thai cuisine, popular products in the Silk Road range include rotis, naan, Thai curry sauces, butter chicken sauce, tikka masala sauces and heatand-eat ready meals.

“New Zealand has inherited a diverse culture and therefore has welcomed

different cuisines, mainly from Southeast Asia countries such as Malaysia, Thailand, Indonesia, China and India. Flavour is the epitome of our cuisine, so these meals have become very popular with the right flavour,” said Danam.

“Although our meals are prepacked, our focus and goal is to ensure to the best of our ability that our customers get the same experience of enjoying these meals as they would sitting in a restaurant or if they were to prepare it from scratch at home. My family and I enjoy our own meals. We cook using our own sauces, grab our heat and eat ready meals or roti breads whenever we need to. What better choice than your well-prepared meals?”

She added that the GBNZ team has been working on some new ready heat and eat meals, with different flavours, that she believed would become a favourite among New Zealand consumers.

Convenience meals also fit well in meal planning and home cooking. They are an easier option for making a delicious meal for the entire family and are cost-effective.

Ready meals in those formats took off during the COVID-19 pandemic and have grown exponentially for GBNZ, becoming more mainstream.

Danam mentioned that she has only ever spoken to a few who say they would make meals from scratch instead.

Convenience meals also fit well in meal planning and home cooking. They are an easier option for making a delicious meal for the entire family and are cost-effective.

Danam highlighted that convenient meals or sauces have become a favourite, especially when hosting a party or a large or small gathering, as they save time while guaranteeing quality and taste.

The new and younger generations have also found it easier to grab a heat-and-eat ready meal as they head home after a long day. They enjoy the convenience of preparing meals quickly with ready sauces and breads to have dinner sorted despite working from home, especially when

time is of the essence.

However, Danam also mentioned that the cost involved in making these meals both convenient and crave-worthy was a significant challenge.

“To create meals that have the best quality and taste, one would have to source the right ingredients, train cooks to make these meals to perfection, ensure the supply chain is dependable, manage cost control when sourcing the ingredients, and organise the right supply chain.”

At the same time, she appreciated the great team of employees at GBNZ, who have been the organisation's most critical asset.

“When employees know they have a business that understands and cares for them, their dedication and loyalty do not shift quickly. They are the basis of our organisation and our success. It was essential to share this.” n

conveniencemeals

Asian Fusion Flavour Innovation

The Frozen Finger Foods category is worth NZD 61M, with dumplings accounting for 48 percent of total value sales. Dumplings have surged in popularity, driving year-on-year growth in grocery channels.

KUNGFOOD was launched in 2017 to deliver delicious, restaurant-quality frozen Asian fusion product ranges to Kiwis. Recently, the brand saw an opportunity to shake up the category with true innovation, offering exciting new food experiences focused on texture and flavour.

The latest from the brand has been the KUNGFOOD® Crispy Dumplings™, which feature a unique, specially crafted pastry that crisps up to golden brown perfection when air-fried for six minutes or oven-baked for ten minutes.

This range includes Korean BBQ Pork, Teriyaki Chicken, and Bang Bang Chicken, each bursting with bold Asian fusion flavours.

“We wanted to create an air-fryer range of Crispy Dumplings™ that offered a multisensorial eating experience, more variety and flavour choices while providing the ultimate convenience for busy people”, said Rhian Pereira, Marketing Manager of KUNGFOOD.

“With KUNGFOOD® Crispy Dumplings™, you can skip the pots and pans - just pop them straight into the air fryer or oven, and they're ready to enjoy when the timer goes off (no turning required).”

Even when time is tight, consumers still want restaurant-quality, delicious meals they can pull straight from the freezer. Pereira added that stocking up on convenient frozen meals made perfect sense with the growing popularity of fakeaways, casual dining, snackification, and people looking

The team at KUNGFOOD are constantly on the lookout for new ways to serve up Asian fusion food, so tasty it’ll give your taste buds a karate kick,

to spend less time prepping meals.

The Circana What’s for Dinner Survey 2024 revealed that 69 percent of consumers cooked at home five nights a week, often recreating their favourite Asian street food and takeaway dishes. However, 47 percent of respondents also expressed a desire to spend less time in the kitchen, suggesting potential opportunities for innovation.

Pereira was excited to see the growth in Asian food in New Zealand grocery stores. The globalisation of food and Kiwis' increasing travel experiences have led to rapid innovation in flavours and cuisine.

Korean food, for example, has exploded in popularity, influencing everything from restaurant menus to supermarket offerings. Consumers have begun embracing bold, diverse flavours more than ever before, and KUNGFOOD has been right there with them, delivering new and innovative options.

“The team at KUNGFOOD are constantly on the lookout for new ways to serve up Asian fusion food, so tasty it’ll give your taste buds a karate kick,” said Melanie

Taylor, Innovation and Development Manager for KUNGFOOD.

“The KUNGFOOD® Crispy Dumplings are also perfect as a light meal or snack, with two servings if you can resist not eating the whole pack.”

At the same time, Pereira mentioned that textural and flavour innovation have been key for growth. As frozen foods evolve, consumers have sought premium, valueadded shortcuts that deliver satisfying meal experiences without compromising quality. The rise of air fryers and flavour-led new product development (NPD) have also made frozen food more exciting.

The full KUNGFOOD® range is available in leading supermarkets throughout New Zealand. These Crispy Dumplings™ have recently launched in New World and Pak’nSave stores across the South Island, with the North Island coming soon.

Those looking to stock the new products can contact their local James Crisp Ltd Sales Representative, email hi@kungfood.co.nz or connect on Facebook, Instagram, or TikTok with @kungfoodnz. n

foods from around the in under 15 minutes

mail@unitedfisheries.co.nz

conveniencemeals

Why Convenience Cooking Has Become King

If it feels like Americans are spending less time sweating over a hot stove these days, it’s because they are.

Only 17 percent of Americans say they cook from scratch every day — and nearly a third say they do it once a month or less, according to YouGov data from our new 2025 Convenience Cooking report.

As we dug into America’s evolving dinner habits in our research the message was loud and clear: convenience is king. Whether it’s air fryers, microwaves, or pre-made meals from brands they grew up with, consumers are leaning into shortcuts — and expecting brands to meet them there.

Let’s start with the ready-made meal boom: Half of Americans are buying them

at least once a month, and Gen Z is leading the charge. A full 52 percent of Gen Z says they regularly grab a ready-made option — far more than Millennials, Gen X, or Boomers. And it’s not just about the food; it’s about the brands. Kraft, Campbell’s, and Pillsbury are the comfort-food power trio here, and their familiarity is paying off at checkout.

According to those who purchase ready-made meals, taste and price are the most important factors — both cited by 70 percent of consumers — followed by ingredients (51 percent) and microwavability (43 percent).

Now let’s talk about the popular appliance currently having a cultural moment: the air fryer. A third of Americans now use an air fryer weekly, and another 16 percent plan to buy one this year. The top three reasons? Ease of use, cooking speed, and that crispiness. The stove may still top the usage chart (79 percent use it weekly), but the air fryer is gaining ground — and quickly becoming a must-have appliance for the convenience cook.

The uptick is also showing in brand momentum. Take Ninja, for example—a brand closely tied to convenience cooking, known for its air fryers and its smoothie blenders. Consumer consideration of Ninja products rose from 7.7 in January 2019 to 14.4 in January 2025, coinciding with the

rise of convenience cooking.

Here’s the real takeaway from our report: This goes beyond convenience — it’s also about control. Americans are trying to manage their time, their budgets, and their lives. It’s understandable, therefore, that 60 percent say they want to spend less than 30 minutes cooking dinner. That number doesn’t vary much between men and women: 40 percent of men say cooking time is a key factor, compared to 35 percent of women. It also doesn’t vary much between age groups, with older generations just as likely to say they would like to spend less time cooking. Readymade meals are the perfect solution, with the taste and price of these meals being the things that most drive choices — not dietary trends or TikTok recipes.

The American dinner table may be changing, but it’s still an enormous business opportunity — if you’re willing to meet consumers where they are. n

YouGov

Affordable Convenience Remains Attractive In ANZ

Rising demand for meals and soups as consumers search for convenient but healthy meal solutions. Despite a rise in the average unit price, retail demand for meals and soups in Australia continues to grow across the category, with chilled ready meals, food kits, and prepared salads particularly strong performers.

Local consumers are reducing visits to food service to better control their budgets in the face of inflation and the rising cost of living. Therefore, the relatively more affordable prices and the convenience factor of meals and soups are influencing consumers’ purchasing decisions.

Demand is being driven by consumers' preferences for convenient and perceived healthy food options. The inclination towards healthier meal choices is influenced by individuals incorporating regular exercise and gym visits into their routines. This shift towards healthier lifestyles has, in turn, fuelled the growth of meals and soups which cater for the evolving dietary preferences of Australian consumers. As the category continues to evolve, price competitiveness and health-conscious options are likely to remain key drivers of success.

At the same time, in New Zealand, affordable convenience remains highly

mexican inspired

At Cartel Food Co, we believe great frozen food starts with quality ingredients and a little care. We’ve always focused on creating tasty, high-quality frozen Mexican-inspired products, which is why our Enchilada Bakes stand out. Consumers often tell us, 'Wow, that actually tastes good!'—a testament of our commitment to flavour and authenticity. Meat and poultry are braised in ingredients like chipotle, jalapeño, lime juice, beans, and our secret blend of spices to produce our flavour-packed Enchilada Bakes. Hand-rolled by loco homies, these meals offer an authentic Mexican experience in just 8 minutes, with three delicious flavours to choose from. Ideal for busy families, professionals, or anyone needing a quick, satisfying meal, our Enchilada Bakes help eliminate meal prep stress while delivering a delicious, no-fuss meal straight from the freezer to your plate.

attractive for busy consumers. While consumers were increasingly concerned about rising costs in their daily lives, convenience remained a crucial factor influencing purchasing decisions. Ready meals, especially chilled and frozen options, have benefitted from this rising need for convenience. Consumers continue to seek time-efficient solutions that align with their health-conscious expectations for meals and soups. As a result, ready meals have demonstrated a strong performance in 2024, recording retail value sales of 7 percent. This dual demand for convenience and health creates an opportunity for brands to innovate and expand their offerings on the ready meals landscape.

To become a stockist, contact: Louise Sheehan

Email: orders@cartelfood.com

Phone: 021 150 7389

Attracting Customers To The All-Important Trial Sip

Anthea is a locally and internationally awardwinning range of unique, botanically based, nonalcoholic spritzes.

Developed by Darren Webster, a boutique winemaker with experience in California and New Zealand, with brand design by Olivia Fly, an advocate for women’s rights to self-care and full life, the duo was supported by Ray Nicholls, an experienced navigator of the FMCG world.

The team started this project in early 2024, motivated by the huge gap between the number of people seeking satisfying non-alcohol options and the people satisfied with the current offer.

“The beer industry is rapidly refining a great offer, but beer does not serve women well. The best review we have heard of a de-alcoholised wine expresses 'tolerance', with the majority not enjoying them,” said Nicholls.

“Our formal research and anecdotes

suggest that in our landscape of unsatisfying options, at least 50 percent of New Zealand’s women are seeking beverages that support moderation or exclusion of alcohol in their social moments. There is only so much soft drink, water or juice they can take.”

Anthea’s aim has been to offer consumers, especially young women between the ages of 25 to 35, unique drink ideas that respect and support any decision to moderate or cease alcohol use.

Nicholls said that this was the age at which they started taking deliberate steps to strengthen social connections, and their maturing consideration of their self-care led them on a search for socially appropriate beverages that allowed them to self-select out of alcohol.

He added that the secondary and nearly as important market has been their

our mission is to support social moments when alcohol is inappropriate for one or more individuals.

mothers and their peers reaching a stage of life where alcohol does not comfortably serve their needs.

“The personal choices behind alcohol have numerous reasons, and it’s not our business to engage in these choices – our mission is to support social moments when alcohol is inappropriate for one or more individuals.”

Another trend established in leading markets such as the USA and now emerging in New Zealand has been a movement beyond the early adopters of non-alcohol options being satisfied with zero-percent versions of familiar alcoholic drinks.

While the mimicry has made the idea

simple to understand, many of the mimicry renditions do not attract repeat purchases, and some of these early mimic products have flatlined.

Anthea’s spritzes offer a unique drinking experience. Crafted from real botanical blends, they give the palate a satisfying journey through the beginning, middle, and end.

Looking forward, Nicholls believed that the development of this category to its true potential will depend firstly on satisfying options and then outstanding communications beyond the early adopters to attract them into the all-important trial sip.

elevate and sophisticate your non-alcoholic options

Hand crafted from real botanicals by a wine maker in New Zealand to take your palate on a satisfying journey through the beginning, middle and nish of each sip.

anthea-non-alcoholic.com

Low and no-alcohol beers aren't just lagers anymore

The low/no category growth has been a bright spot for the beer industry. In recent years, brewers have been getting creative, launching everything from hazy IPAs to stouts and sours, which were unheard of in the zero-alcohol space a few years ago.

“It’s not about sacrificing flavour; drinkers can still get that hoppy punch or roasty depth without the alcohol,” said Dylan Firth, executive director of the Brewers Association of New Zealand.

While zero-alcohol beer still represents a tiny slice of the market (around three percent in New Zealand compared to over 15 percent in Spain), the range of options has exploded.

Firth said this showcased plenty of room for growth as more Kiwis try these beers and that this trend was not going away. Brewers have been putting serious effort into making zero-alcohol beers that stand independently, not just as a compromise.

He also highlighted that consumers aren’t just cutting back for things like Dry July; it’s becoming part of everyday life.

“You’ve got folks who might have a zero beer midweek and save the full-strength stuff for the weekend, or people who switch between the two in the same session, in what's known as zebra striping. It’s less about going completely alcohol-free and more about having options that fit different moments.”

Health and wellness has been another significant motivation for consumers choosing low/no-alcohol options, as they want to feel good while still enjoying a beer. Firth added that social settings mattered,

too. It has just become more socially normal to grab a zero at the pub or at a social occasion, whether you’re driving, working late, or just fancy something lighter.

“I think there was a bit of a culture in New Zealand about not having a beer when others were odd or not cool. But we’ve moved on from that. A great-tasting zero option means you can still be part of the round. And honestly, some folks like the taste and don’t always want the alcohol; it’s that simple.”

In terms of the demographics driving the most growth in this category, Firth mentioned that it was a mix of various age categories. Younger drinkers are curious, but the sector has also observed that older fans who love the taste of beer want to moderate a bit. Athletes and others interested in outdoor activities have also shown interest, especially after a long ride or hike, when a zero beer hits the spot.

In the next few years, Firth predicted that even more craft breweries would launch their low/no versions to offer something for those who are brand-loyal or keen to support their local brewery.

“Bars and bottle shops will play a big role, too. Right now, you might see one or two zero options, but I’d expect dedicated low/ no sections in a few years, just like you’d see with regular beers.”

Brewers Association NZ

Selaks Origins Breeze:

The Perfect pairing of Zero and 5% - Light, Refreshing and Growing

For over 90 years, the Selaks trusted brand has been dedicated to honouring a long and lasting family tradition and offering carefully crafted wines to New Zealanders.

Keeping up with the everchanging trends and the rising consumer interest in the low-tono-alcohol category, Selaks has expanded its lineup with Selaks Origins Breeze, which offers a harmony of flavour and balance across a range of low- and zero-alcohol varietals.

Lower alcohol consumption is not just a preference but a growing trend among consumers seeking alternative options that don’t compromise on flavour, and research has shown that the demand for lower alcohol beverages within trusted brands is growing.

Consumers have become increasingly mindful of their alcohol intake and have been actively seeking options that allow

them to enjoy their social life while still consuming in moderation. This shift reflects a broader cultural movement in New Zealand towards wellness and responsible drinking habits.

Selaks Origins Breeze Rosé 5% is a Piquette Rosé fruit wine that is lower in alcohol compared to standard Selaks Origins full-strength wines. It delivers enticing aromas of watermelon and a light, fresh summer berry palate.

“It’s not just a lower alcohol fruit wine - it’s a testament to what dedication can taste like,” said Kate Curd, Selaks Winemaker.

At the same time, the Selaks Origins Zero Pinot Gris from Hawke’s Bay has been crafted to showcase the special

characters of the region where the grapes were grown, creating easy-drinking, classic wines that deliver on taste but without the alcohol. A subtle blend of lifted pear, apple and rose water notes, with a hint of spice, adds to a light and refreshing palate.

Selaks has a new Selaks Origins Breeze varietal coming out soon in its 5% range in response to the category's growing popularity.

www.selaks.co.nz @selakswinesnz facebook.com/SelaksWines

new zealanders are drinking less and drinking better

Executive Director of the NZ Alcohol Beverages Council, Virginia Nicholls, explains how New Zealand’s drinking culture is changing for the better.

The way we are drinking has changed and includes alternating between alcohol and no or lowalcohol drinks.

The growth in New Zealand of no- and low-alcohol drinks is being driven by a trend to moderation and, in recent years, by New Zealand breweries, distilleries, and winemakers pushing the limits of traditional no-alcohol segments with greater choice and better flavour.

The factors driving this shift are many. Some of us choose no or low alcohol beverages because we are driving. Some of us find it easier to track our alcohol consumption, and some are more mindful of health and well-being.

Whatever the reason, it is clear that most New Zealanders today are far more informed about the effects of harmful drinking and are choosing to reduce alcohol intake while still enjoying a beverage.

Demand here mirrors the global trend. A poll of 1,000 New Zealanders in October 2024 found 55 percent of respondents (up

from 40 percent in 2020) drink low-alcohol beverages at least some of the time, and many of us prefer low-alcohol beverages.

We should also not underestimate the importance of socialising responsibly with friends and family and the positive effects this has on our health.

The NZ Health survey confirms that we are drinking differently, and 83.4 percent of New Zealand adults (five out of six of us) are drinking beer, wine and spirits responsibly. This is an increase of 4.7 percentage points over the past four years (78.7 percent 2019/20).

The Stats NZ beer, wine and spirits consumption per capita has also declined more than 30 percent since 1986.

Fewer under-18s are drinking alcohol, and those who do are starting to drink later and less hazardously. When we compare our drinking with other countries in the OECD Kiwis are drinking less than the OECD average. This includes less than the US, UK, Australia, Germany, France and Ireland.

Drinking responsibly means understanding the Health NZ guidelines for low-risk drinking, being mindful of your own consumption and knowing when to say no.

The Health NZ low-risk guidelines for drinking are no more than two standard drinks a day for women and three standard drinks a day for men, with at least two alcohol free days each week.

About the New Zealand Alcohol Beverages Council

The NZ Alcohol Beverages Council is a pan-industry group that comments publicly on matters relating to the beer, wine, spirits and beverage industry. It focuses on supporting responsible alcohol consumption and advocates for a fair and balanced debate on alcohol regulation in New Zealand.

info@taylorbrown.co.nz

Premium Real-Fruit Wine In A Can

Going to festivals over the summer, Ezel Lowe, a lover of wine-based drinks, realised that besides spirits, nothing was available at these events. At the same time, everything on the market had artificial flavouring, so she decided to bring in fruit wines.

Her connections led her to meet winemaker Nathan Nola, and together, the duo developed Nectar Sangria within eight weeks.

“It's the most important thing to us—not having artificial flavours present and working with fruit rescue programs to achieve our formula has been incredible,” said Lowe.

“We can achieve full flavour without the nasties and deliver a truly premium product that's wine and fruit forward. Our consumers can taste the difference, and that's special

The brand also received a great response from Australian consumers when it launched.

“Sometimes you don't want to open an entire bottle of wine and enjoy a lower percentage beverage. It's been a fun process, and we're excited to continue with more drink options in future.”

Consumers have moved towards smaller formats, lower ABV, and ‘better for you’ options. They are way more informed now, especially around

artificial sweeteners and synthetic flavours, and they’re actively looking for clean and authentic drinks.

Most wines are also sold in largeformat bottles and higher ABVs. Unlike others, Nectar is authentic sangria made with premium wine, offered in a single-serve 250ml can at 5% ABV.

“It’s ready to go, no mixing needed, and that convenience, paired with quality, is what sets it apart. It’s wine, but built for how people actually drink today.”

Nectar Sangria is already in early

Alcoholic drinks

Australia Country report 2024

The non/low alcohol landscape continued to improve with steady growth in a number of categories, albeit from a low base. Health-minded consumers increasingly leaned towards drinks with features catering for their needs, such as low calorie or low sugar. In the context of alcoholic drinks, this also meant drinks with lower alcohol content. Low alcohol is often preferred to non-alcoholic in Australia, with the latter comprising lower share, particularly in beer. The growing trend is a result of the changing attitudes of consumers towards alcohol. They are extremely aware of some of the negative long-term impacts that drinking alcohol can have on general health and wellbeing, but at the same time,

Insights on low & no alcohol in anz SAVOUR AMAZING WITH KIM CRAWFORD’S NEW 5% RANGE

Ksocial drinking is still a popular activity in Australia. This has prompted consumers to explore the realm of drinks with a lower ABV, so they can continue to enjoy the experience while minimising potential damage to their health.

Alcoholic drinks New Zealand Country report 2024

Health and wellness is set to continue influencing demand in New Zealand’s low alcohol and non-alcoholic space, which is set to spread across all major categories of alcoholic drinks. Beer has already seen significant development in this area in recent years, with companies expected to double down and launch a wider range of beer with 0.0% abv.

The other category in which non-alcoholic options are expected to see significant levels

of new product development is wine. New Zealand’s leading vineyards are becoming more adept at producing low alcohol and non-alcoholic versions of their most popular brands of wine, slowly closing the quality gap between these alcohol-free variants and the regular full alcohol versions of their products. In addition to facing numerous technical challenges, manufacturers will also have to respond to challenging consumer perceptions relating to the quality and taste of low/non-alcoholic wine.

im Crawford is one of New Zealand’s most exciting and innovative wine producers.

The Kim Crawford Illuminate 5% Piquette Rosé is wellbalanced with just the right amount of acidity and sweetness. Crafted using the piquette method, creating a 5% alcohol, all-natural product, relying on natural fruit flavours. With no need to remove any alcohol through industrial methods, this fruit wine remains bright and fresh. At only 5% ABV and 3 standard drinks per 750ml*, it is a great addition to the category (5% range also includes Kim Crawford Illuminate Piquette from Marlborough Sauvignon Blanc, Sparkling Piquette and Sparkling Piquette Rosé).

Shifting Towards A Culture Of Moderation

Over the past two decades, DrinkWise has witnessed positive changes in Australian drinking habits. Of those Australians choosing to drink, the overwhelming majority have been doing so in moderation, a sign that the culture around alcohol has continued to improve.

Released in early 2024, the Australian Institute of Health and Welfare's (AIHW) National Drug Strategy Household Survey (NDSHS) confirmed that Australians have continued to make healthier and safer decisions concerning their alcohol consumption. The survey showed a longterm decline in risky drinking.

While the majority of Australians have chosen to drink within the National Health and Medical Research Council (NHMRC) guidelines, there are still some who are drinking at risky levels. DrinkWise has committed to delivering practical strategies and education resources to ensure that Australians make informed

decisions about alcohol.

“We’ve seen increased interest in low, midstrength and zero-alcohol products, and that’s important because it showcases that Australians choosing to drink have lowerstrength alternatives available to them,” said DrinkWise CEO Simon Strahan.

“Our research indicates that consumers opt for zero and lower-strength alcohol options to accommodate diverse lifestyle needs, focus on physical health, maintain their ability to drive, and avoid the immediate negative effects of alcohol consumption such as hangovers and getting drunk in the moment.”

Over half of Australian drinkers have tried low-, mid-strength, and zero-alcohol

Simon Strahan CEO DrinkWise

Based on DrinkWise research, which indicates that over half of Australian drinkers are looking to reduce their consumption, it is likely that zero and lower-strength options will continue to be in demand by consumers.

products in the last five years (58 percent compared to 39 percent in 2021). A further 56 percent have adopted low, mid-strength, and zero-alcohol products into their regular drinking habits to help cut back on their average alcohol consumption.

Strahan said that the increasing popularity of zero, low and mid-strength alcohol products was a positive sign that Australians have been making conscious choices about what they drink and taking active steps to moderate their consumption.

He added that zero-, low, and midstrength alcohol products are no longer just the choice for designated drivers, either. More Australians are opting for these options to suit a range of lifestyle choices. Seventy-three percent of Australian consumers agreed it was important for consumers to have access to zero, low, and mid-strength alcohol products to manage overall alcohol consumption.

Seventy-six percent of young adult Australians like to socialise in ways that do not involve drinking, and two-thirds admitted they did not like to ruin the following day with a hangover from drinking the night before. It reflects broader lifestyle choices, including focusing on what they have been eating, exercising more, and enjoying the special moments of socialising with family and friends.

“Consumers are clearly looking for options that suit their lifestyles. Based on DrinkWise research, which indicates that

over half of Australian drinkers are looking to reduce their consumption, it is likely that zero and lower-strength options will continue to be in demand by consumers.”

Additionally, the research indicated that zero-alcohol consumers were more likely to be female, under 45, and living in metro regions. Broader research showcased how the younger generation (Australians aged 18-24) has also been making a conscious effort to look after themselves and their overall health. They are interested in trying new types of alcohol (such as zero and lower strength).

Australians' use of zero, low, and midstrength alcohol products occurs alongside the consumption of full-strength products.

For example, they have been substituting zero or lower-strength alcohol products for full-strength alcohol during the working week to cut back on their total alcohol consumption.

Given the shift towards a culture of moderation, the uptake of zero and lower strength alcohol in the market reflects a desire for having choice.

Nostalgia, Inspiration & Self-care Driving Shoppers

Shoppers are looking for escapism with their purchases, which is why they are looking for nostalgic goods

LesserEvil ACQUISITION

The Hershey Company announced it has entered into a definitive agreement to acquire LesserEvil, maker of organic, delectable snacks that combine bold flavours with better-for-you ingredients.

Drakes Supermarkets joins Royal Adelaide Show

Drakes Supermarkets has been announced as the Official Presenting Partner of the Royal Adelaide Show

Sensory Support Boxes help autistic and neurodivergent customers have a positive shopping experience in supermarkets.

Feastables Becomes

OU Kosher Certified

Feastables, the global snacking company founded in 2022 by YouTube creator and influencer Jimmy Donaldson), has completed the kosher certification process for producing chocolate products.

Easter Chocolates Hit By Shrinkflation

Chocolate treats from Cadbury, Nestle and Aldi are the latest to be hit by shrinkflation.

Precision Marketing Meets Consumer Insights

The retail landscape is transforming significantly, driven by technological innovation and changing consumer behaviours.

The first-of-its-kind campaign, which sparked a global phenomenon by swapping iconic Coca-Cola logos for personalised names.

20

minutes with

The European food and beverage market has demonstrated strong growth and remained internationally competitive. The region has profited from a stable demand for high-quality and sustainable food products, creating opportunities for companies with transparent and sustainable offerings.

Director Anuga

Increasing e-commerce in the food segments has also opened up new possibilities, especially for companies that use digital sales channels.

However, there are also challengesincreasing regulation, especially regarding sustainability and food safety- requiring companies to adjust. Uncertainties in global supply chains have also influenced the market and forced companies to find stable and sustainable supply sources.

Recent geopolitical developments have greatly influenced the global agrarian and food sectors. The war has limited grain exports from Ukraine and Russia, resulting in price fluctuations and delivery shortages. The EU's dependency upon imports like soy and fossil energy sources for fertilisers has emphasised the vulnerability of European agriculture.

Companies have reacted by diversifying their supply chains, trusting in more sustainable cultivation methods, and researching alternative protein sources. Increased regionalisation of production has also increasingly strived to reduce the risk of global trade disruptions.

To remain competitive and resilient,

brands must develop long-term strategies that incorporate geopolitical and climaterelated risks while trusting in sustainability and innovation.

Anuga, one of the world's leading food industry trade fairs, offers companies an excellent platform for positioning themselves in this dynamic environment. Brands can establish new partnerships, present innovative products, and profit from the latest sustainability and product innovation trends.

With a focus on further developing Anuga with innovative concepts, expanding the B2B approach in a targeted fashion, and clearly distinguishing the trade fair from the competition, Jan Philipp Hartmann joined Koelnmesse in 2016.

The successful reorientation of ISM Middle East in Dubai provided him valuable international experience as a sales manager. He has been the director of Anuga since April 2023 and has been applying this expertise to develop the event further.

“I am already looking forward to Anuga 2025 – it will be a real highlight and probably the biggest B2B event of all time in the F&B industries,” said Hartmann.

these platforms allow up-and-coming brands to present their innovative concepts and sustainable solutions to a broad public and potential business partners.

“Together with my team, I am working intensively to provide new impulses and make exciting industry trends experienceable. Our ambition is to offer all participants an incomparable platform for exchange, inspiration and business opportunities.”

Knowledge partner Innova Market Insights has identified five critical trends characterising the food industry in the coming years. One trend is personalised nutrition: an ever-increasing number of consumers have sought food products that suit their health needs. Transparency and documented health advantages are thereby especially important.

The desire for natural and pure foods has also grown. The trend toward "Clean Labels," focusing on simple, transparent ingredients and plant-based alternatives like bell beans, has increased.

“A decisive moment for the industry will be Anuga, which will shift the focus to cellcultivated meat and other alternative protein sources with the new trade fair.”

In addition to plant-based alternatives, cell-cultivated meat will also be a central theme of Anuga Alternatives, the new trade fair under the umbrella of Anuga. This will offer companies in synthetic meat products a valuable platform for presenting their innovations to a broad, global public and further advancing the discussion around sustainable, ethical nutrition alternatives.

“Despite the challenges, the sector's future remains promising. With the right strategy and innovation, the market has the potential to grow, mainly because the demand for sustainable food alternatives is increasing.”

Sustainability is also a significant factor. Consumers have attached importance to environmentally friendly production, resource-preserving ingredients, and sustainable packaging. Innovations like algae or cultivated proteins support this development.

Another major trend has been the increasing interest in intestinal health. More and more people have been paying attention to pro- and prebiotics and products rich in fibre to support their microbiome. Finally, healthy but practical snacks have become essential, especially for people with a full appointment calendar looking for quick and healthy solutions.

Hartmann said that brands must

actively adopt these developments by investing in research and development and promoting sustainable production methods. Partnerships with technology companies and the continuous improvement of production processes are decisive for remaining competitive.

He added that educating consumers about the advantages of these technologies will also play a central role, aiming to increase trust and reinforce acceptance. Companies that incorporate this transformation early will be able to position themselves well over the long term.

ANUGA 2025 will offer smaller companies and start-ups a fantastic opportunity to present themselves globally, introduce their products, and access essential business opportunities.

“Especially worthy of emphasis is the Taste Innovation Show, where the BettaF!sh company made a splash in 2023 with its vegan canned tuna and was one of the top ten innovations.”

Hartmann mentioned that these platforms allow up-and-coming brands to present their innovative concepts and sustainable solutions to a broad public and potential business partners.

Although Anuga has been more international than any other food trade fair, the event has announced an exciting partnership with South Korea this year.

South Korea has frequently set trends and played a leading role in global food innovation. The country has been promoting healthy, sustainable and

culturally diverse nutrition. Traditional Korean products like kimchi and gochujang have long since become known worldwide and are treasured for their flavour and health benefits.

Hartmann highlighted that Korean companies have been going even further by developing innovative solutions in food tech, plant-based alternatives and sustainable production methods. At Anuga 2025, South Korea will present its latest developments and show how tradition and innovation merge.

Anuga is the global food and beverage industry's central and most significant platform. Its ten trade fairs cover the entire industry's bandwidth, promoting innovations and offering valuable insights through trade conferences and special exhibitions.

Events like Anuga Select China, Anuga Select Brazil, Anuga Select India, Anuga Select Japan, and Thaifex-Anuga Asia have created worldwide market access points and network the industry internationally.

Innovative formats like the "Boulevard of Innovation" for start-ups or the Anuga Taste Innovation Show promote new ideas in a targeted fashion. Digital expansions and customised networking possibilities ensure maximum business opportunities.

At a time when nutrition is becoming increasingly global, Anuga offers the ideal platform for working together to design solutions for the future.

Exhibitors can fill up the application form for ANUGA 2025 here. n

GLO BAL

SALTY-SWEET RICE KRISPIES TREATS BLISS

Kellogg's

Nothing unlocks childlike joy quite like a Rice Krispies Treats bar, and now the brand is turning up the indulgence with all-new Rice Krispies Treats Bliss bars.

For the first time, the iconic marshmallow treat will feature multiple toppings, including a salty snack, to create a delicious multitextural experience, complete with a satisfying crunch. It's a sweet-and-salty match made in snacking heaven.

SOUTHLAND RESERVE COLD BREW TEA LINEUP

7-Eleven x Arizona

7-Eleven, Inc. has unveiled Southland Reserve, an exclusive new private label drink designed to honour the brand’s rich heritage in the form of a delicious beverage.

7-Eleven has teamed up with AriZona Beverages to introduce a new line of cold brew teas crafted to deliver bold flavours with a smooth, refreshing taste.

NEW KITKAT TABLETS

Nestlé

Designed to capture the growing demand for indulgent and shareable chocolate experiences, Nestlé has launched its new KitKat tablets in Europe.

Valued at CHF 7.5 billion, tablets have become the second most popular chocolate format in the European chocolate market and have grown by over CHF 1.4 billion over the past two years.

AIR FRYER RANGE EXPANDS IN THE UK & MALAYSIA

Maggi

Maggi has introduced Maggi Air Fryer Crispy Coating, the latest innovation in culinary convenience, designed to elevate the air fryer experience.

People today are looking for faster ways to prepare wholesome meals. With 33 percent of households worldwide owning an air fryer, this device has become increasingly popular.

Nestlé is helping consumers keep their air fryer meals varied and exciting with its growing range of recipes and flavours dedicated to air fryers.

CHIP DIP HEINZ

From fries to hashbrowns, HEINZ Ketchup and fried potatoes have always gone hand in hand.

While nearly all North Americans regularly dip their French fries in ketchup, less than 10 percent do the same with potato chips. The brand has settled the matter with a new, limitededition offering: HEINZ Chip Dip – same unmistakable ketchup, but now with a wide-mouth jar, perfect for dipping potato chips.

NEW SNACKING SENSATION: REESE’S FILLED PRETZELS

Reese's

Reese's, the No. 1 candy franchise in the US, just launched a new snacking sensation.

Introducing Reese's Filled Pretzels, the crunchy, peanut-butter-packed combo you didn't see coming but absolutely needed.

The brand may have reached the summit of snacking with this one. Picture the centre of a Reese's nestled inside a crunchy pretzel, a mouthwatering combination that perfectly balances salty and sweet.

NEW CEREGROW

Nestlé

Nestlé India has announced the launch of a new CEREGROW with no refined sugar, reinforcing its commitment to offering nutritious choices to its consumers through meaningful innovations.

Designed for toddlers aged two to six, CEREGROW is a multigrain cereal with the goodness of wheat, rice, oats, milk, and fruits.

ULTIMATE BREAKFAST

Uncle Tobys x MILO

Hold onto your spoon because breakfast just got legendary. Breakfast of Champions took on a new meaning thanks to the much-anticipated launch of UNCLE TOBYS x MILO Quick Sachet oats.

A legendary pairing, combining the choc-malt taste of MILO with the oaty goodness of UNCLE TOBYS Quick Sachets, this mouthwatering match-up has sent breakfast lovers into a frenzy.

UK’s New Whole Foods Market In A Decade

Whole Foods Market opened a new 21,800-square-foot store on King’s Road, marking an exciting expansion of the company’s presence in the United Kingdom.

The new store will include various high-quality products, including organic and locally sourced items. Whole Foods Market’s Quality Standards prohibit over 300 preservatives, flavours, colours, sweeteners, and other ingredients commonly found in food.

“I am thrilled to open the doors of our first Whole Foods Market in the UK in more than ten years here on King’s Road, an iconic street and London destination that is continuously evolving,” said Bianca Rojas, Store Team Leader at Whole Foods Market.

“This store showcases the best of Whole Foods Market and what our customers have come to expect from our stores with fresh, high-quality foods, a strong focus on local producers, and innovative product discovery on every aisle. We can’t wait to welcome customers and bring a unique shopping experience to this neighbourhood.”

Customers enjoyed complimentary

samples from local suppliers, freshly baked goods, and special giveaways to celebrate the opening day. The first 200 shoppers in line received a limited-edition King’s Road Whole Foods Market tote bag and a Secret Saver voucher with exclusive discounts.

Whole Foods Market reinforced its commitment to local communities by making an opening-day food donation to The Felix Project, helping advance the nonprofit’s mission to redistribute food to where it’s needed most.

Its ongoing partnerships with local organisations help address food insecurity and reduce food waste, reinforcing its mission to nourish neighbourhoods and support sustainable food systems.

Additionally, the company donated funds to community-based organisations in the Chelsea area, including HTB Chelsea Shelter, Refettorio Feliz, the Kensington & Chelsea Foundation, and Bags of Taste. n

Wonky Box Brings

Convenience To Rural Communities

As more Kiwis take action to tackle New Zealand’s food loss crisis, Wonky Box has launched a nationwide rural delivery service.

Responding to the surging demand from rural Kiwis eager to rescue fresh produce and pantry essentials that might otherwise go to waste, the new Wonky Box rural delivery offering will be available starting this month.

Wonky Box’s waiting list has been oversubscribed, and the highest demand has come from key produce-growing regions, including Central Otago, Canterbury, and the surrounding areas of Tauranga.

"Over the past year, we’ve seen a significant rise in demand from rural Kiwis wanting the convenience of our subscription-based delivery service. We’re thrilled to bring Wonky Box to rural communities across New Zealand, allowing

even more New Zealanders to join us in tackling the country’s food loss crisis,” said Katie Jackson, co-founder of Wonky Box.

“This growing appetite for produce deemed too wonky, the wrong size or colour, or surplus to supermarket requirements reflects a broader shift in consumer shopping habits. More Kiwis, regardless of where they live, are prioritising sustainability and food waste reduction over price and appearance.”

Since launching in 2021, Wonky Box has saved 4,330,862kg of fresh, edible produce from being wasted. Globally, an estimated one-third of all food produced is lost or wasted each year between farm and fork.

"Growing up in Whiteman’s Valley, a rural area just outside Wellington, I remember travelling at least 15 to 20 minutes to access fresh produce. We’re thrilled to bring the convenience of Wonky Box to

rural communities like Whiteman’s Valleymaking it easier for Kiwis across the country to receive locally grown produce, as well as Wonky Pantry staples,” said Angus Simms, co-founder of Wonky Box.

"Beyond convenience, rural New Zealanders can take pride in knowing they’re playing a key role in tackling food waste while supporting local growersboth in their communities and beyond, and strengthening the rural economy by ensuring farmers receive a fair price for produce that might otherwise go to waste."

From Northland to Southland, rural households along RD1 can now enjoy Wonky Box and Wonky Pantry delivered directly to their door, rescuing thousands more kilograms of fresh fruit, vegetables, and wider pantry staples that might otherwise be wasted. n

Deliveroo Rolls Out ‘Morrisons

More’ Loyalty Scheme

Customers can now link their Morrisons More account with their Deliveroo account to earn More Points on their purchases from Morrisons supermarkets.

Once a customer has saved 5,000 More Points, they will receive a Morrisons Fiver, which can be redeemed on a future shop in supermarkets or online.

From now on, customers will be presented with the option to input their loyalty card number at the checkout on Deliveroo. The card number is then saved to the customer’s Deliveroo account for future orders.

“We’re delighted to be able to provide even more value and flexibility to our loyalty card holders by offering them More Points when they order from our supermarkets on Deliveroo - we want to help them benefit from their More Card wherever they shop with us,” said Charlotte Exell, Director of Online at Morrisons.

Morrisons first joined forces with

Deliveroo in 2020. Since then, the partnership has grown to cover less than 400 supermarkets, 500 plus convenience stores, and the launch of a rapid on-demand delivery-only grocery store with Deliveroo HOP. The partnership covered 15,000 products, with plans to expand further in the coming months.

“We are very excited to be the first delivery platform to roll out Morrisons More, ensuring our customers can access even more value and rewards on top of the great selection and convenience this partnership already provides,” said Suzy McClintock, VP of New Verticals at Deliveroo.

Customers will earn five More Points for every item they buy, as they do in Morrisons supermarkets and online. As part of the launch, customers can earn 500 More Points when they spend GBP 30 or more on Morrisons products on Deliveroo between Monday, the 31st of March and Sunday, the 13th of April. n

Coles Liqour Enters A New Era

Coles Liquor Group has announced that, following a successful trial, the retailer will commence the national alignment of Vintage Cellars and First Choice Liquor Market under the Liquorland brand.

Starting next month, the rollout will see all Coles Liquor stores united under the Liquorland brand: Liquorland, Liquorland Cellars, and Liquorland Warehouse. The purpose is to deliver a consistent experience and greater value for customers, no matter where they shop.

The new store formats will simplify the customer offer across 984 stores by aligning product range, promotions, Flybuys loyalty program, and omnichannel service - all underpinned by Liquorland’s new Price Match Promise.

The 16-week pilot program, trialed at 14

selected stores in South Australia, Victoria, and Queensland, demonstrated increased brand awareness and customer engagement, repeat visits, and overall greater shopping satisfaction.

Coles Liquor Chief Executive Michael Courtney said the announcement represented a significant milestone for the business, combining the best elements of all three brands across value, range, and convenience.

“This is the biggest transformation in the history of Coles Liquor Group, and we believe it will have a meaningful impact on how we serve customers the drinks they want, when they want them, and how we partner with suppliers to deliver value,” said Courtney.

“As we move towards a unified promotional strategy, we are strengthening

M&S Epsom Unveils New Coffee Shop

M&S Epsom has launched its new M&S Coffee Shop following the completion of work to transform its café.

Those visiting M&S Epsom can now enjoy a significantly improved Coffee Shop experience, featuring a new design

and an exciting new menu. Customers can expect a fresh, modern environment and a simplified, quicker customer experience.

The transformed M&S Coffee Shop offers a delicious range of freshly cooked breakfast rolls, toasties, wraps, sausage rolls and sandwiches, alongside beloved cakes and pastries.

“We’re delighted to launch our brand new M&S Coffee Shop this week,” said Ellie Doe, Store Manager, M&S Epsom.

“Our customers in Epsom can get ready to enjoy a coffee break in stylish surroundings with the same M&S commitment to delicious, great quality, and trusted value."

M&S Epsom focus is on service with a smile,

our value proposition for customers with consistent and competitive pricing under one brand and website. Customers will be able to benefit from the country’s mostloved rewards programme, Flybuys, and access our Price Match Promise, which means if you see a better price at another retailer, we’ll match it."

In terms of range, Courtney said Coles will bring a more tailored and relevant drink selection from the three banners under one roof. This means Coles will unlock the bestselling premium drops from Vintage Cellars and great-value drinks from First Choice Liquor Market and make them more accessible to customers through Liquorland across the country. n

with customers able to select food options from displays before heading to the counter to checkout and order from our great quality barista-made coffees and iced drinks menu.

The environment has been updated with new wall finishes, furniture, lighting, a cake display, and a coffee counter, creating a fresh and modern atmosphere. The number of seats has remained the same.

M&S is a leading British retailer bringing exceptional quality, great value food, clothing and homeware to millions of customers around the world. It celebrated its 130th anniversary of trading in Wales this March.

From its humble beginnings as a Penny Bazaar market stall in Cardiff's Hall in March 1895, M&S has become a trusted retailer in the Welsh community. Today, M&S has 22 owned stores across Wales, including twelve full-line and nine M&S Food stores. There are also 26 M&S franchise stores. n