Breakfast may be the most routine part of our day, but in the retail space, it is anything but predictable. This issue, we are looking at the morning aisle with fresh eyes, because from cereal and oats to smoothies, spreads and ready to go bowls, breakfast has become one of the most diverse, innovative and competitive categories in store.
Health claims are evolving, convenience is king, and shoppers are redefining what breakfast even looks like. Some are skipping it entirely, others are drinking it, while a growing number are seeking out highprotein, low-sugar, functional products that support specific lifestyles. Brands are responding in kind, with new formats, cross-category hybrids, and packaging that prioritises
both sustainability and speed. It is also impossible to talk about breakfast without talking about honey, and this issue features a major spotlight on one of Aotearoa’s most prized natural resources. Whether drizzled over porridge or spread thick on toast, honey continues to punch above its weight in both domestic and export markets. Mānuka remains the hero, but the broader category is growing in sophistication, with brands leaning into provenance, premium positioning and functional health messaging. For retailers, it is a category that delivers on both margin and story.
Functional food, in particular, is a trend that shows no signs of slowing, and breakfast is one of its most natural homes. From gut health to immunity support,
Caitlan Mitchell | Editor
PUBLISHER Tania Walters
GENERAL MANAGER Kieran Mitchell
EDITORIAL DIRECTOR Sarah Mitchell
EDITOR-IN-CHIEF Caitlan Mitchell
CONTENT MANAGERS Caroline Boe, Daniel Rogers
EDITORIAL ASSOCIATES Sam Francks, Jenelle Sequeira
SENIOR DESIGNER Raymund Sarmiento
GRAPHIC DESIGNER Raymund Santos
consumers are increasingly turning to their first meal of the day as a source of wellbeing. If you have attended trade fairs like Anuga in Germany, you will have seen just how rapidly this space is expanding on a global scale, and how much opportunity there is for Kiwi producers to lead the way.
Breakfast may be habitual, but the opportunities for disruption and differentiation are wide open. n
Life Health Foods
NZ Bids Farewell To Bean Supreme
Bean Supreme has been creating plantbased food in New Zealand for more than 30 years.
New World Point Chevalier Opening Date
Brought Forward
The countdown is on for New World Point Chevalier, with construction progressing faster than expected.
Mini Woolies Programme Reaches 100 Locations
Woolworths has marked a significant milestone with the opening of the 100th Mini Woolies.
Whata Kai Social Supermarket Opens In Kaikohe
Foodstuffs North Island and Ngapuhi Iwi Social Services (NISS) have officially opened Whata Kai, a new social supermarket in Kaikohe.
Michael Simonetta Receives Lifetime Membership Award
The International Fresh Produce Association ANZ (IFPA ANZ) has awarded its first-ever Lifetime Membership.
Olive Oil Prices Finally Easing
New Zealand consumers can expect some relief at the checkout, as the price of olive oil begins to fall
Supplier Costs
Remained Steady
The Infometrics-Foodstuffs New Zealand Grocery Supplier Cost Index (GSCI) showed an average two percent increase in what suppliers charged in April 2025, compared to a year earlier.
Supply Chain
Constraints Continue To Drive FPI
Latest statistics show that global supply constraints for three popular commodities are still key to New Zealand’s food price inflation rate.
Rockit Appoints Ivan Angland As COO
Angland will oversee Rockit's global growing and packing, quality, operations, information technology, and supply chain functions.
Latest data has shown that New Zealand still delivers the lowest grocery prices compared to the UK and Australia.
NZTE/MFAT Trade Response
The US has imposed a 10 percent tariff on top of the tariffs already faced by New Zealand exporters. Exactly how New Zealand exporters and their US customers respond to these tariffs and where the additional costs will be carried will vary case by case.
“This is very disappointing and will clearly present challenges for New Zealand exporters,” said an NZTE spokesperson.
“Agencies across Government are working together to support businesses navigate the changes.”
Along with regular briefings to businesses to help convey the latest developments, NZTE has developed a package of support for businesses, including a webinar series and an information and resources toolkit on its website to help exporters understand what these changes mean for their business.
The Ministry of Foreign Affairs and Trade has established a dedicated contact point to help with queries relating to the US tariffs. The address is us.exports@mfat.govt.nz
“New Zealand disagrees with the imposition of these new tariffs. We are
engaging with the US to advocate for them to be removed. More broadly, we remain focused on driving our own growth agenda, including improving market access for New Zealand exporters around the world,” added an MFAT spokesperson.
“We are doing this by negotiating, implementing, and strengthening free trade agreements, resolving non-tariff barriers, and defending access rights secured under existing agreements. That is why last year we brought forward entry into force of the EU FTA months earlier than scheduled, concluded the UAE and GCC deals, upgraded our free trade agreement with ASEAN and Australia, welcomed the UK as the newest member of CPTPP, and more recently launched comprehensive trade negotiations with India.”
As with any period of uncertainty, the NZTE and NFAT would advise exporters to follow developments and stay in close contact with their customers.
Exporters can refer to NZTE’s website for information on how tariffs may affect them. Exporters can also register any other trade barriers experienced when exporting to MFAT’s Trade Barriers website, or contact MFAT for support via the Exporter Helpline (0800 924 605) or at us.exports@mfat.govt.nz.
“We also encourage exporters to sign up for our Market Intelligence Reports for updates on developments in international trade.”
New Zealand officials are in close contact
with counterparts in the US to make the case that tariffs applied to New Zealand should be removed.
Trade matters for New Zealand, and promoting global trade and investment is a core component of the New Zealand Government’s Going for Growth Agenda.
New Zealand is fortunate in that the products and services we sell are in demand all across the world.
To that end, NZTE and MFAT are focused on negotiating, implementing, and strengthening free trade agreements to ensure New Zealand exporters and consumers have access to a diverse and competitive range of markets.
They also encouraged exporters to utilise the existing free trade agreements to ensure they are accessing the best available preferences in other markets, including with partners such as the UK, the EU, and ASEAN, and with partners in CPTPP and RCEP.
New Sorbent
‘Great New Zealander’ Campaign
New Zealanders appreciate good-quality toilet paper. The premium 3-ply segment of the category is shopped by 57 percent of New Zealand households* and contributes to 46 percent of the value sales of the NZD 257m toilet paper category**.
*NIQ Homescan Toilet Paper
Household penetration 03/11/2024
**IRI Toilet Paper scan data MAT 30/03/2025
Not only is the Premium segment the largest value segment, it continues to have strong sheet sales (volume) growth; +7.2 percent vs YA.**
Sorbent is a market-leading premium toilet paper brand valued at NZD 41.7m and helping drive premium sheet sales growth with an impressive +25.3 percent sheet growth vs YA.**
Sorbent is the nation’s only premium 3-ply toilet paper proudly made in New Zealand using geothermal steam, manufactured by Essity at the Kawerau Mill in the Bay of Plenty, where both the paper is made and converted into finished goods.
Like many industries, paper making is energy-intensive. Kawerau is a great place for paper making because of the access to geothermal steam, a renewable energy resource.
There was an opportunity to develop a new creative platform to allow Sorbent to communicate this unique sustainability message in a meaningful and memorable way. Storyboard scripts were tested with premium toilet paper shoppers and ‘The Great New Zealander’ script achieved high appeal and was considered amusing and different with a clear story narrative.
The concept is about turning the moment of buying toilet paper into a patriotic act. A young man called Greg is shopping for Sorbent toilet paper and is commended by fellow shoppers for his fine choice in toilet paper. Resulting in Greg being called ‘A Great New Zealander’ by none other than former New Zealand cricketer Sir Richard Hadlee. The TV campaign will be in the market across May, June, and July and will be further supported by cinema, digital, instore, and social media activation.
Sorbent. A National Pleasure.
For more information please phone Sorbent Customer Care on 0800 108 901 or complete the Contact Us form.
“JAPAN’S FOOD” EXPORT FAIR Set to Return
The highly anticipated upcoming edition of "JAPAN'S FOOD" EXPORT FAIR SUMMER is set to be once again the ultimate gateway for Japanese food exports to the global market.
"JAPAN'S FOOD" EXPORT
FAIR SUMMER is coorganised by the Japan External Trade Organisation (JETRO) and the Japan Ministry of Agriculture, Forestry, and Fisheries (MAFF).
Their continued support strengthens the event’s role as a key international platform, connecting global buyers with top Japanese food producers and cultivating business growth in the global marketplace.
As a premier B2B trade event, the fair is poised for another successful year, bringing together leading Japanese food producers, buyers, and industry experts. It creates an exceptional environment for sourcing authentic Japanese ingredients, gourmet delicacies, and pioneering food innovations.
Over the course of its three-day event, the 2024 edition of "JAPAN'S FOOD"
EXPORT FAIR SUMMER successfully gathered 18,984 visitors and 652 exhibiting companies, including those from the concurrent show.
The event provided a dynamic platform for industry professionals to explore Japan’s rich culinary offerings. Attendees engaged in high-level networking, experienced exclusive tastings, and connected with top-tier suppliers ready to meet international demand.
This 2025, the event expands even further, anticipating 25,000 visitors and 900 exhibitors. It promises to present a wider range of premium Japanese food and beverage selections, including:
• Agri-Food / Seafood / Meat
• Processed Food
• Japanese Tea
• Beverage / Alcohol
• Confectionery / Snack
• Health and Beauty Food
• Sustainable and Free-from Food
• Seasoning / Spice
Whether sourcing for retail, hospitality, or distribution, visitors can explore the latest in authentic Japanese flavours while gaining direct access to reliable suppliers and the latest food trends shaping the global market.
To further support high-level business connections, "JAPAN'S FOOD" EXPORT FAIR SUMMER will feature an exclusive Hosted Buyers Programme, designed to connect top international buyers with Japan's leading food suppliers. This premium initiative offers participants exclusive privileges, including complimentary hotel accommodations, business matching appointment system, VIP access to networking events, VISA support, guided exhibitor introduction tours and access to a dedicated business lounge.
The initiative streamlines the sourcing process, making it easier than ever for international buyers to discover Japan’s finest food exports.
RX Japan invites importers, wholesalers, and international buyers to experience the rich flavours and innovation of the country’s food exports while discovering new business opportunities.
"JAPAN'S FOOD" EXPORT FAIR SUMMER will be held from the 9th to the 11th of July 2025, at Tokyo Big Sight. n
RX Japan invites importers, wholesalers, and international buyers to experience the rich flavours and innovation of the country’s food exports while discovering new business opportunities.
July 9 (Wed) - 11 (Fri), 2025
Tokyo Big Sight, Japan
Best Japan's Food Purchasing Show
Change is coming to plastic packaging recycling are you ready?
How easy is your packaging to recycle? It's an important question, as the government is focused on plastic packaging as a priority product under the Waste Minimisation Act, and there’s a widespread appetite for clarity and change from consumers. There's plenty happening in the industry, with the government and across the Tasman now that will affect packaging, how it's recycled and who could be paying for it in the future.
The Ministry for the Environment is consulting on proposed regulations for managing the huge amount of plastic used in agriculture and on farms. This affects us, because many of the products and packaging being considered are also sold to households and consumers through supermarkets, DIY stores or garden centres, like plastic bags for products like dog food, compost or soil, and household sprays and chemicals like pest and weed control. Packing and transport material like pallet tape and shrink wrap, pot plants are also in scope - consultation runs until 1 June this year, you can find out more here.
Simultaneously the Ministry is consulting on proposed amendments to waste legislation, These regulation changes will make it easier to introduce Extended Producer Responsibility, or 'producer pays' schemes, which make producers responsible for their packaging even after consumers have used it. This forms the basis for a 'circular economy' for packaging, a scheme designed to minimise the amount of waste in the system.
For over two years, industry leaders have been working on the proposed Plastic Packaging Product Stewardship Scheme, which may be public by the time of publication. It's a co-design EPR scheme for New Zealand that's been extensively consulted with a wide range of stakeholders. If fully implemented, the scheme would profoundly change the way we package, collect and recycle plastic packaging, all designed to lift New Zealand's current recycling rate of 19 percent, which puts us uncomfortably near
the bottom of global rankings.
A basic principle of schemes like this, commonplace in places like Germany and Belgium with world-class recycling rates, is that producers sign up to a Producer Responsibility Organisation and pay fees depending on how easy their packaging is to recycle.
This sits alongside existing work like the voluntary soft plastic recycling scheme that's up and running now, and the Container Return Scheme, which is currently on hold.
The Ministry has indicated the proposed legislative changes would assist with the implementation of a future CRS, so we should all watch this activity as it continues.
The PPPS is a proposal at this stage and will take time and would benefit from the proposed legislation changes to get up and running - I highly recommend paying attention to its progress, so you’re ready for implementation and the costs associated with this.
You can learn more and have your say on proposed changes to Waste Minimisation and Litter Acts, incorporating key elements like producer responsibility, waste levies, central and local government's role and compliance, monitoring and enforcement.
Developments in Australia will affect what happens here, and not just for producers with markets on both sides of the Tasman. The Australian Labour government has been working on a national circular economy framework, linking packaging, recovery and recycling. We can expect this to proceed with their return to power, requiring producers to comply with Australasian Recycling Label requirements.
Elements of the PPPS scheme are also closely linked to Australia, as combined efforts are needed in many areas to achieve the economies of scale required.
New Zealand Food & Grocery Council has played a central role in the PPPS, helping fund this work and serving on the PPPS governance and steering groups on our members' behalf. We will be monitoring next steps closely and keeping members informed, because it's important everyone clearly understands what's being proposed, and how it could affect your business.
Raewyn Bleakley Chief Executive, New Zealand Food & Grocery Council
ONFIRE PUTS THE CRUNCH INTO NEW INGHAM’S PACKAGING
Crispy on the outside, juicy on the inside, and incredibly tender and flavoursomeIngham’s has cracked the code for crunchy supermarket bought chicken. It’s perfect for fast food cravings without having to leave home.
For this new Crunchy Fixx
Buttermilk Chicken Tenders and Burgers Range, Ingham’s wanted a ‘crunchy’ new look to stand out on the shelf and bring enjoyment to meal time. With plenty of experience appealing to Millennials and Zoomers, Onfire Design from Takapuna on Auckland’s North Shore, made a great match.
“When it comes to crunchy chicken, the core demographic knows its stuff from their
experience with takeaway. It sounds a bit over the top, but their commitment to get their crunchy fixx is edgy, driven, almost cultish. These sentiments played a part in developing the design,” said Onfire Creative Director Matt Grantham.
“Inspiration for the design comes from the urban streetscape.” Grantham explained that the lo-fi, hand-crafted look lends a rough, textural feel and communicates the crunchy proposition.
“Typography is haphazard, appearing to be paste-up, while full colour food photography looks like it’s been scissor-cut from food magazines. Rich colour and detailed textures add further impact and drama.”
Now, with the new packaging from Onfire, the target can see it, get it, and have the same experience at home with a trusted brand.
The project further builds Onfire’s credentials in FMCG and big supermarket brands.
“Our packaging portfolio has expanded hugely in the past 18 months - and it
hasn’t gone unnoticed. Earlier this year, we were recognised by the World Brand Design Society Awards in London with three Gold, a Silver and two Bronze,” said founder Sam Allan.
“It’s a real feather in the caps of our team and gives clients even more confidence in our ability to convert from the brief and strategy to the end products on shelves.”
Since the launch in April, Ingham’s Crunchy Fixx ‘Buttermilk’ Tenders and Burgers have been flying off the shelf, with the client being “super happy” with the results.
LO CAL
MILO FROTHY
Nestlé
A delicious hot chocolate with the great choc malt MILO flavour you know and love but in a velvety smooth, creamy and frothy warm drink.
The new MILO sachet format provides consumers with a new way to consume MILO, driving incremental occasions and attracting both young and adult consumers with 27% purchasing in addition to current MILO products.
GÜ DESSERTS LAUNCH IN NEW ZEALAND Gü
The UK’s number one premium dessert brand, Gü, has officially landed in New Zealand and is now available at Woolworths stores nationwide.
Gü’s indulgent, multilayered desserts are pâtisserie-inspired, combining exceptional textures and flavours for the ultimate treat. Each is crafted with the finest ingredients, like silky French caramel, zesty Spanish lemons, and rich dark chocolate ganache, and served in its own perfectly portioned glass ramekin (100 percent recyclable and reusable).
Offering a delicious balance of indulgence and convenience, Gü brings restaurant-quality desserts straight to your fridge.
Available in four delectable flavours:
• Double Chocolate & Vanilla Cheesecake
• Salted Caramel Cheesecake
• New York Cheesecake
• Spanish Lemon Cheesecake
Sure to delight dessert lovers and elevate any occasion.
Proudly brought to the NZ market by Goodfood Group Ltd www.goodfoodgroup.co.nz
Available now in the chilled aisle at Woolworths.
NEW PINK OREO
Pascall x Oreo
Meet the new pink OREO, inspired by PASCALL pink and white Marshmallows. Double the marshmallow-flavoured creme means double the joy in every bite. These aren’t just cookies; they’re a ticket to a sweet adventure.
VITAMIN-INFUSED MANUKA HONEY
FLOX x Honuka
As winter and flu season set in, Honuka, the world’s first vitamininfused Mānuka honey brand, has delivered a vibrant dose of wellness support with a bright, bold limitededition collaboration with celebrated New Zealand artist, FLOX. FLOX, also known as Hayley King, is renowned for her vibrant
depictions of New Zealand’s native flora and fauna. Her bespoke design for Honuka’s Liposomal 1000 Vitamin C + D3 Mānuka Honey Snaps brought the Mānuka plant to life through the lens of the honeybee, incorporating beelines, UV-inspired colours, and layered stencil textures that mimic how bees see in the wild.
MANGO & CREAM FLAVOURED MILK
Breaka
Inspired by the iconic Weis Ice Cream Bar, Breaka has captured the authentic taste of sunshine to celebrate its Queensland heritage. Such refreshing deliciousness is only available for a limited time for customers to enjoy the fruitiest flavour of fun yet.
LEMON CHEESECAKE
Sara Lee
Staying true to its original recipes, Sara Lee’s iconic Cheesecake is proudly made with fresh cream and a zesty lemon curd ripple. Perfect for whatever life brings to your plate. Sara Lee is always there for your big, little moments in life. Available now at Coles, and landing soon in Woolworths and independent stores.
TWO WOOLIES
EXCLUSIVE FLAVOURS
Messina
Australia’s favourite gelato, Aussie homegrown Gelato Messina, is back in customers’ trolleys, churning out two brand-new, Woolworths supermarket-only flavours.
Made of pure Willy Wonka-level indulgence, the P.B. Peanut Butter Fudge & Praline and Super Flan are now exclusively available nationwide in Woolworths’ aisles and online.
DARK CHOCOLATE RASPBERRY BULLETS
Darrell Lea
Darrell Lea’s Dark Chocolate Raspberry Bullets combine chewy raspberry centres with a layer of luxurious dark chocolate for a delightful blend of fruity and rich flavours. A treat to savour anytime, anywhere.
HAPPINESS IN A SQUEEZE
Fuzzy Bum
There’s a new name in Australian honey, and it’s buzzing with joy, sustainability, and a whole lot of care. Meet Fuzzy Bum Honey, a brand born from the love of bees and a passion for delivering pure, 100 percent Australian honey straight from the hive to home. Produced along the border of the Murray-Sunset National Park, this honey is a blend of yellow, white and Christmas mallee honey.
New Zealand Honey: A New Era of Premium Diversification
The New Zealand honey industry is evolving beyond the Manuka honey boom, as beekeepers suffer rising costs, environmental challenges, and low prices of bulk honey.
President Auckland Beekeepers Club
While Mānuka honey remains a key export, our country’s diverse mono-floral honeys present opportunities for premium diversification, appealing to customers who appreciate quality, provenance, and sustainability.
New Zealand’s unique flora produces a wide variety of honeys, each with distinctive flavours and characteristics. From the rich, malty notes of Beech Honeydew to the smooth, buttery texture of Rata honey, these single-origin honeys offer enticing alternatives to mainstream blends.
Honey is increasingly marketed much like wine, emphasising terroir, seasonal variability, and exclusive vintages. A Pohutukawa honey from Northland will taste noticeably different from one harvested in the Coromandel, much like the difference between a Pinot Noir from Central Otago and one from Marlborough. This regionality enhances the attraction of a premium honey, highlighting it as a speciality product rather than a commodity.
The culinary world is embracing honey beyond traditional uses. As with fine wines and artisanal cheeses, premium honeys are now recognised for their ability to elevate dining experiences. Thyme honey pairs well with aged blue cheese, while Pohutukawa honey complements sharp cheddars and fresh soft cheeses. Highlighting honey’s versatility, whether in fine dining or bespoke pairings, we can create valid tastes that resonate with consumers.
New Zealand’s “clean green” reputation reinforces our honey’s pure status. Strict biosecurity measures bar imported honey and protect us from exotic bee diseases. This also safeguards our industry from global adulteration issues; recent tests in the UK found that 90 percent of retail honey had been adulterated with sugar syrup. This year, Apimondia’s World Honey Competition was cancelled due to difficulties in guaranteeing purity.
Despite these advantages, beekeepers face
challenges – the effect of uncertain, often extreme, weather patterns and varroa mites threatens honey yields. Traditional miticides are becoming less effective, requiring a shift toward breeding for varroa-resistant bees and adopting integrated pest management strategies to minimise chemical intervention. Bees are delicate creatures, and beekeepers are therefore great proponents of reduced pesticide and herbicide use and sustainable practices. After all, it’s not just the honey; pollination is essential for so much of our food.
I think that the future of the industry lies in storytelling, craftsmanship, and premium diversification. By educating consumers about mono-floral honeys, their origins, and unique pairing possibilities, beekeepers can shift honey’s status from a pantry staple to an artisanal experience.
Affordability, Sustainability & Quality:
Driving Growth in the Global Manuka Honey Market
New Zealand has observed substantial growth in multi-floral manuka honey, particularly at the entry-level price point, reflecting a broader consumer shift toward affordable wellness.
“Multifloral mānuka honey is undoubtedly the standout in terms of growth. The primary driver is affordability,” said Aeneas Hall, sales director of Honey New Zealand (International) Limited and Mānuka Doctor Limited.
“As cost-of-living pressures persist globally, consumers are more selective in spending. Multifloral mānuka offers a compelling solution, delivering the perceived health and origin benefits of mānuka, but at a price point that allows for daily use.”
The squeezy pack format has been leading the way in this segment, appealing to all demographics thanks to its ease of use, minimal mess, and daily consumption convenience.
Historically seen as a budget-friendly option, squeezies have gained momentum across the full spectrum of mānuka honey, including premium and mid-tier grades. The driving force here has been consumer convenience.
Hall said that as shopping habits evolved, customers wanted packaging that fit into modern lifestyles: mess-free, kid-friendly, and kitchen-counter ready. Multi-serve and on-the-go formats, like sachets and lozenges, also resonate well in travel retail and among health-conscious professionals.
However, the most significant commercial impact recently has been the repositioning of squeezes from a low-cost, entry-level format to a premium presentation.
“Where once mānuka honey was positioned as a high-value product, we’re now seeing it become a staple wellness product in everyday households, particularly when paired with modern formats like squeezies.”
Similar trends have been observed in export markets, such as strong demand for premium SKUs in regions like Asia, Australia, US, EU, UK and the Middle East, as well as for accessible, everyday health solutions.
Hall also mentioned that demand for honey has been effectively balanced year-round. Although the business remained proactive in forecasting peaks tied to traditional cold
and flu seasons, Ramadan gifting, and key e-commerce events, he observed non-seasonal demand linked to general wellness, digestion, immunity, and skincare across all quarters.
Mānuka honey has firmly established itself as a hero ingredient in the wellness space due to the growing scepticism about synthetic supplements.
“Honey fits perfectly into that narrative, and for us at Mānuka Doctor, it means embracing our range's scientific credibility and functional positioning.”
Sustainability and traceability have been other important aspects of the business, along with reducing environmental impact through initiatives like recyclable rPET jars and eliminating unnecessary packaging.
Every batch of honey is traced from hive to jar, providing transparency and trust for consumers. Beekeepers follow strict bestpractice guidelines, and the production is audited and certified under both New Zealand regulatory frameworks and export standards.
“It’s about safeguarding not just the product, but the land, bees, and communities behind it.”
In the next few years, Hall expects to see a continued shift toward added-value products and differentiated formats that meet consumers’ evolving wellness needs. He said that while mānuka will always be the flagship, there’s also an opportunity to elevate lesser-known varietals and showcase the biodiversity of New Zealand honey.
At the same time, tighter regulations and increased global scrutiny mean brands must prioritise integrity, authenticity, and innovation to remain competitive.
“It’s an exciting time, but also one that requires agility and purpose-driven growth.”
New Zealand is uniquely positioned to lead with quality, story, and science.
Balancing premium heritage with innovation and affordability will continue to grow the category while staying true to what makes New Zealand honey world-class. n
RISING DEMAND FOR DRIED HONEY
Founded in 2010 by brothers Neil and Gordon Boyd, G&S Foods has aimed to preserve honey’s inherent goodness through its patented drying process.
As honey drying specialists, G&S Foods has shared with the world innovative dried honey powder, crystals, co-dried honey fruit powders, and related products of exceptional quality. These products retain all the essential goodness and offer a delicious alternative sweetener.
Nestled in the scenic landscapes of Canvastown, Marlborough, in the South Island of New Zealand, G&S Foods sells honey powder products made with a New Zealand-patented vacuum drying process.
It sources from several regions depending on the required honey varietal: clover from North Otago, rata from the South Island, kamahi from the Marlborough Sounds, and mānuka from Northland. These varietals come from registered beekeepers within the MPI Risk Management Programme.
G&S Foods has recently observed a growing interest in dried honey powders being used as an alternative sweetener to enhance energy bars, cereals, and milk powder products and produce pressed honey lozenges. The baking and confectionery categories also showed a substantial uptake for honey powders and crystals.
“Dried honey products are a good alternative sweetener when liquid honey
Indulge in the richness of New Zealand honey powder with G&S Foods
cannot be used in recipes, and can be easier to handle with less waste,” said a spokesperson for G&S Foods.
“Our lozenge products are a unique premium product with a high honey content and the choice of added ingredients allows variety and exciting OEM opportunities. Most lozenge brands have been exported to Australia, the EU, China, Japan, and the USA, with the UAE becoming an important emerging market.”
The spokesperson added that consumer demand for natural sweeteners has played a large role in driving NPD. The team constantly researched new combinations, followed food fashions, and proactively informed its customers about new fruit and honey powders, crystal and lozenge blends, which include a variety of added ingredient combinations, such as blackcurrant, lemon, ginger, mint, ginseng, echinacea, matcha, probiotics, and prebiotics.
Some innovations have also come from
customers with specific trademarked recipe requirements.
“We are excited about the future and our products, as we have recently completed an extension to our factory and built a new hot room with a chiller project in progress. This investment is a result of production demand and illustrates our belief in the future of existing and new products.”
G&S Foods’ lozenge products are sold locally in supermarkets, pharmacies, and tourist gift shops across New Zealand. www.gsfoods.nz n
Unlock the essence of 100% New Zealand honey with our cutting-edge technology. G&S Foods brings you a versatile ingredient that transforms confectionery, health bars, soups, sauces, gravies, custards, cosmetics, pet food, and milk items.
Why Choose G&S Foods’ Honey Products?
• Healthy Sugar Alternative: Perfect for dry bakery premixes, showcasing our dedication to enhancing the value of honey.
• Innovative Solutions for Baking: Choose from New Zealand honey varietals to add delicious honey powder sweetness and flavour to your food creations..
• �������������������������� We offer 5kg standard bulk packaging for powders. However, we are flexible and can also accommodate specific smaller bag sizes for one-off recipe applications upon request.
Working Towards Best Practice
Wedderspoon has continued to see a rise in consumers' desire to experience authentic manuka honey from New Zealand.
This honey reflects the natural environment in which it is produced, with a unique and satisfying flavour profile. Specifically, Wedderspoon has seen increased demand for organic mānuka honey, especially residue, GMO and antibiotic-free.
Mark McCusker, master beekeeper of Heathstock Apiaries, a Wedderspoon supplier and Mike Weight, COO of Wedderspoon, said that local production has primarily focused on mānuka honey to meet global demand.
The most successful local producers have built mutually beneficial relationships with medium-to large-sized exporters.
Wedderspoon's primary supplier for organic mānuka has been Heathstock Apiaries, a relationship that has lasted over 15 years, from the first jar to the brand's market-leading position in the USA.
“While no two years of the summer honey production season are ever the same in New Zealand, it’s the wealth of intergenerational knowledge and experience that enables the hives to be managed to ensure maximum production,” said McCusker.
“Timing is everything, as is being ready to react to environmental changes. It's also key to accessing the broadest range of suitable honey production sites possible to spread the risk involved and ensure consistent production output volume yearly.”
He added that rising production costs, competition from other beekeepers for the best sites, and managing hive pests, especially the varroa mite, are the main challenges, as it has developed resistance to traditional miticide treatments.
The Ministry for Primary Industries oversees all honey produced in New Zealand through a risk management plan.
This has ensured accurate record keeping, from individual honey boxes to export documentation, and traceability throughout the supply chain.
Due to biosecurity risk, no honey can be imported into New Zealand, guaranteeing authenticity. Additionally, independently certified Organic Accreditation and honey testing at approved independent laboratories ensure the finished product is true to label.
“As an industry, we collectively work towards best practice in our production methods and see continued growth due to consumer demand, particularly in novel applications such as our bestselling organic mānuka drops,” said Weight.
“A common bond in our industry is the desire to maintain the health of the bee population, as we, more than anyone, understand the key role pollination plays in global food production.” n
leading promising research in nz manuka honey
Dr Megan Grainger was first exposed to Manuka honey research six months into her undergraduate degree when Professor Merilyn Manly-Harris at The University of Waikato asked her to join her chemistry research team.
She helped to isolate and identify the compound known for the non-peroxide antibacterial activity in mānuka honey. The team discovered that the compound responsible for the unique antibacterial properties of mānuka honey was methylglyoxal (MGO). This opened doors for new research and sparked Dr Grainger’s interest in chemistry and mānuka honey, leading her to research mānuka honey for 18 years.
MGO is not initially present in mānuka honey; a chemical reaction forms it from a compound (dihydroxyacetone, DHA) in the mānuka nectar. Each batch of mānuka honey has a different concentration of DHA due to natural biological variation in the tree and the visiting habits of the bees.
For her PhD, Dr Grainger examined the growth of MGO in honey over time and how temperature affected the reaction. She
created the first forecast model to predict the maximum amount of MGO that could form from a batch of honey and how this would alter over time and with various storage temperatures. This was the industry's first forecast model and has changed how the industry operates.
Previously, beekeepers were heating their honey for long periods, as the higher the MGO, the more they were paid. Dr Grainger discovered that MGO can decrease if the storage temperature is too high. Hence, it is a balancing act of time and temperature.
“These days, the industry now routinely uses forecasting to predict the MGO of a fresh drum of honey content and can sell honey on the forecast, which helps with cash flow and produces a higher quality product since the honey is not heated as high or as long,” said Dr Grainger.
Due to its high export value, mānuka honey
University of Waikato
is heavily tested to ensure it is authentic and meets regulations. However, this has often resulted in false-positive tests due to the unique compounds present in the honey. Failed shipments are either turned back at the border or destroyed, costing honey companies significant amounts of money.
An area of Dr Grainger’s research has been to understand why some export tests give false-positive results.
“Understanding and creating new tests or providing evidence for a test exemption is important for the apiculture industry so that mānuka honey can be exported without failing quality tests.”
Recently, two pieces of research commissioned by the Mānuka Charitable Trust and carried out by Plant and Food Research and Ag Research, respectively, have shown that New Zealand’s mānuka tree (Leptospermum scoparium) is a genetically unique species and the honey it produces has no international equivalent. It contains 2,300 compounds responsible for antibacterial, antimicrobial, antiinflammatory, antioxidant, antifungal and antiviral effects. In comparison, clover honey contains only 90 compounds.
Due to its antibacterial activity, methylglyoxal (MGO) is a key compound in mānuka honey. Unlike other honeys, MGO remains effective when applied to
wounds, making mānuka honey especially potent. MGO also binds to wound proteins, inhibiting the inflammatory response to bacteria and helping reduce scarring. With rising global antibiotic resistance, such as MRSA, mānuka honey is valuable as bacteria cannot develop resistance to it.
Honey is graded by MGO content: lower concentrations suit daily health and wellness, while higher grades are ideal for medical use on wounds and burns. Mānuka honey can be taken straight from the jar for coughs and sore throats, and its antiinflammatory properties help treat skin conditions like dermatitis and psoriasis. Rich in antioxidants such as phenolic acids and flavonoids, it helps combat oxidative stress and reduce the risk of chronic inflammation-related diseases.
“Māori have used parts of the mānuka tree as a medicine (rongoā) for 1,000 years. They chewed leaves and bark for sore throats, and as an oral treatment, they used ash and gum to create balms to treat burns and bark infusions for stomach ailments. There are now scientific reports backing up these uses.”
Researchers and industry organisations such as the UMF Honey Association have been working on accelerating research through expanding
international research partnerships. With more research being published, evidence has shown that mānuka honey can be used for not only topical application but also as a functional food.
Dr Grainger added that there has been some promising research lately on the role of mānuka honey in supporting digestion and improving specific gut health conditions.
At the same time, she warned companies to be careful about how they present any scientific data. There is an obligation to let consumers, or anyone, understand what research has been done, and findings need to be put into context.
Mānuka honey sits on the supermarket shelf next to other honeys and spreads since it cannot yet be marketed with health claims. References to health benefits on jars of honey are not allowed, and companies should encourage consumers to do their own research.
“There is still a lot we do not know about mānuka honey. I am excited to contribute to uncovering new information and to engage with other researchers' discoveries.” n
Understanding and creating new tests or providing evidence for a test exemption is important for the apiculture industry so that manuka honey can be exported without failing quality tests.
NZ’s Future Relying On Science & Innovation
A former biomolecular lab scientist turned outdoor enthusiast, this Buzz club member is a semi-commercial beekeeper, queen breeder, polytechnic tutor in apiculture, and contractor for New Zealand’s AFB Pest Management Plan (PMP).
With a foot in both science and small-scale production, he supplies honey wholesale, into retail, and via direct-tocustomer channels like produce markets. His independent company thrives on collaboration, sharing resources and sales insights with a close-knit group of fellow beekeepers.
“Since the COVID lockdowns, demand for Mānuka has slowed significantly. We’re now getting a fraction, about 19 percent of what it used to sell for pre-2020. I haven’t bothered with it since our last harvest in 2022,” he said. He has observed local bush and location-specific honeys rising in popularity.
“Consumers are better informed now. They want raw, local honey, less processed, fewer food miles, and something that supports small businesses and local ecosystems.”
This consumer shift has opened new doors, as his business has been wholesaling to other companies with strong local demand but insufficient supply. This local honey has even reached as far as the UK, India, Canada, Sweden and Australia.
He believes smaller producers now have the upper hand.
“Big brands are burdened with overheads and are heavily invested in Mānuka. Many are downsizing or have gone under. Smaller producers like us can remain competitive without selling ourselves short.”
At the same time, climate change has been a challenge affecting hive health. Warmer autumns and winters mean extended brood cycles, which increase varroa mite problems and reduce the effectiveness of treatments.
“You’re looking at mites that need 16 times the dose of chemicals compared to two decades ago, chemicals which are also toxic to bees.”
Global warming has also affected seasons, sometimes bringing extra flowering and the rare opportunity for double harvests.
“The hives may not be strong enough to take advantage of it due to mite stress. This season is the first I’m harvesting twice from the same sites, but also the worst for miterelated issues in years.”
Financial pressure from low Mānuka prices has also led many beekeepers to seek side jobs. He said people are undercutting one another just to reduce storage costs.
Looking to the future, this beekeeper saw a slow but steady shift.
“If your pallet of drums sits too long at an RMP facility, the storage fees kill your profits, or worse, push you into a deficit. When one of the largest beekeeping supply stores starts selling hydroponics, seeds and a range of gardening products, you know there is a definite shift in the industry.”
Another disadvantage for New Zealand honey producers has been the rise in wellness marketing and the claims they make. While legally, honey producers cannot make health claims about honey, that puts local producers at a disadvantage compared to overseas markets where New Zealand honey is sold as a health product.
As for traceability and sustainability in the industry, there is promising research.
“Dr Mark Goodwin is leading a project on honey origin tracing, which could revolutionise how we sell honey, like how coffee went from instant tins to origin-rich boutique bags. We’ve already incorporated origin and flavour into our branding, and it’s working.”
“There will always be a need for beekeepers in terms of pollination and honey production, but I don’t feel we will see a boom like we have before in the Mānuka industry.”
He has invested in this future himself, contributing to attempts to create a co-op model for the industry.
“We raised over NZD 90,000 to investigate a Fonterra-style co-op, but most of it was covered in legal fees. At the same time, resources have been redirected to global trademark battles, like Australia's attempt to claim the word ‘Mānuka’.”
He believed the long-term solution lay in retaining New Zealand’s scientific talent. The country has some of the best bee scientists in the world, like Professor Phil Lester’s work on mRNA treatments for varroa and Dr Goodwin’s AFB research.
“If we can keep this Intellectual Property in the country, New Zealand could become the global hub for varroa management. We could become like how Taiwan is for computer chips.” n
PROMISING GROWTH FOR RAW HONEY
Another Buzz Club Otaki member, Thomas Reisinger, has seen a notable shift in consumer honey preferences, with multi-floral honey gaining traction.
“Mānuka and monoculture honeys have become more expensive, so people are turning to multifloral as a more affordable, natural option,” he said.
This shift has been helping local producers carve out a niche, particularly for raw honey, which speaks to the growing demand for authenticity and unprocessed food.
He added that local producers have differentiated themselves from largescale and international brands by
tapping into this niche. Raw honey has a loyal following. It’s about trust, origin and purity, with many small producers leaning into traceability and local storytelling to build consumer confidence.
Climate change has continued to be a pressing challenge for the sector.
“This year’s rainy summer weather affected flower development, which means there was less nectar and yield.
Alongside poor weather, varroa mites remain a serious issue for hive health, requiring constant attention from beekeepers. Adapting to these everchanging conditions requires more
hands-on care and flexibility.
Reisinger also mentioned that the Ministry for Primary Industries (MPI) has been a key player in maintaining standards. All honey products from a registered honey kitchen must meet MPI regulations. At the same time, he admitted that hobbyist beekeepers are still lagging in compliance and traceability.
Looking ahead, he’s optimistic about New Zealand honey’s future.
“World demand is strong and keeps growing, but so do the compliance expectations. As long as we don’t tamper with the product, there will be more sales.” n
CLIMATE CHANGE AFFECTING LOCAL PRODUCERS
Buzz Club Otaki member Mike Noon has observed many keepers entering the industry with the recent Mānuka honey boom. When that boom turned to bust, many were forced to leave the industry.
As a result, he said that hive numbers have almost halved, and this was likely good for beekeeping in New Zealand because there were too many hives, and the yield per hive was falling when hive numbers were so high.
For hobbyists and commercial keepers, climate change has become a major issue. Last season in Kapiti, the spring was cold, windy, and wet, so there was less nectar for the bees to collect. Although there was some good early summer weather, there was a big dry-off later, and so nectar flows stopped, resulting in a low honey harvest for many.
“Disruption to the weather impacts
honey crops hugely. Cyclone Gabriel destroyed thousands of beehives through flooding,” said Noon.
Another big issue is the Varroa mite. Beekeepers have had to treat more frequently, which has impacted the strength of hives. Keepers now need to do much more work and diligence. During a big Varroa infestation, the hive is often lost, and there's no harvest that season.
“Keeping bees really connects you to nature, the seasons and where our food comes from, as they are vital to pollinate our crops. Honey bees in New Zealand cannot survive on their own without help from beekeepers, as the varroa destructor mite would kill all the hives.”
Noon suggested planting bee-friendly plants in the gardens and not using systemic insecticide sprays, as they kill bees. n
Beekeeper’s Delight In The Swan Valley
Honey is highly competitive in the export market, especially those with antimicrobial activity, experiencing much growth.
Rupert & Kim Phillips Founders House of Honey
Founded by husband-and-wife team Rupert and Kim Phillips, The House of Honey opened its doors in 2010 in Swan Valley as a revolutionary honey showroom. With bees under threat globally, the objective was to create not only amazing food experiences but also a bee sanctuary where bees are safe and hives are sustainably farmed.
The House of Honey is known for its pure honey varieties, lovingly crafted in Western Australia. Every bottle is hand-poured and hand-labelled in-house, bursting with dynamic and complex flavours. The Jarrah honey, dubbed the 'beekeeper's delight,' is a unique regional varietal not to be missed.
Kim Phillips, managing director of House of Honey, said that the House of Honey Western Australian producers can be at a disadvantage on the international market since not many people know what TA (total antimicrobial activity) stands for.
International markets have a better conception of MGO (methylglyoxal), which is more recognised and matched with Mānuka honey. However, the House of Honey often hits a roadblock when educating international markets about TA honey.
She said consumers have shown interest in premium honey with antimicrobial ratings because it is healthy; however, the producer's marketing style would determine its association with wellness.
“A few producers use track and trace, but the whole track and trace journey of honey to shelf is only done by a couple of producers in Australia (that I am aware of),” said Phillips.
Using QR code methods allows consumers to verify the honey's origin, batch details, laboratory reports, and photos or videos of harvesting, which promotes the authenticity of the product.
“Sustainability and traceability are important as honey is one of the most adulterated foods, and consumers are interested in the premium honey's journey from flower to jar.”
The House of Honey uses a unique QR code that allows consumers to track their jars of honey back to where they were harvested at the apiary site, the batch number, and the laboratory report of the honey's TA rating using an online traceability program.
With this QR Track and Trace system, consumers can rest assured that the honey in the honey jars are authentic, pure, high-quality WA honey that has not been adulterated. Accredited laboratories independently verify these honeys; the certificates can be viewed by scanning the QR codes and videos.
Consumers are committed to businesses making moves to become a more circular economy, and Phillips highlighted that more could be done in this area. n
nostalgia & sustainability integral to fresh choice nelson
Fresh Choice Nelson has been an integral part of the community for over thirty years. Its community fund has helped many local organisations, and its “Less than 200km” initiative has allowed the store to support some fantastic local brands.
“It just makes sense to obey the 200km radius rule and buy local – it reduces carbon footprint, supports the local economy and ensures produce is market fresh when you walk in the door. We’ve supported some of the region’s most prominent local brands and companies from their early start-up days,” said Mark A’Court, Fresh Choice Nelson owner.
“We were the first New Zealand supermarket to offer the now world-famous Pic’s Peanut Butter, and we brought in Proper Crisps before these perfect potato chips graced the shelves of any other stores. Feed your family with local love and know
you’re helping a local producer feed their family, too.”
A’Court has been part of the Fresh Choice team for thirty years, but this was not his first gig in the grocery sector. In his 20s, he joined a large wholesale grocery company and gained his first junior management role. He then had a couple of other corporate roles before becoming the supermarket owner at Fresh Choice Nelson.
He was incredibly proud of his strong team, which runs the store’s day-to-day operations while concentrating on the big picture and overseeing the business’ strategic plan.
A significant highlight of Fresh Choice
It just makes sense to obey the 200km radius rule and buy local – it reduces carbon footprint, supports the local economy and ensures produce is market fresh when you walk in the door.
Nelson has been its music. A’Court wanted to make the store stand out and thought that his massive vinyl and CD collection would be a great starting point for a music playlist to use in the store.
His playlist features a diverse mix of artists and genres, spanning a collection of 15,000 songs, from Miles Davis to New Order and Steely Dan, with a dose of Kiwi and world music for good measure.
At the time, playing non-commercial music in a supermarket was considered risky, and it initially came as a shock to customers. However, almost immediately, people began discussing the store’s music selection, which gave it a point of difference.
“Customers love the music. We sometimes see them boogie among the eggs and bread. We've seen children and couples alike dancing. We're in front of a polytech, and often young people studying there will stop by in the evenings for a shop and a dance. They’re the bold ones.”
He added that sometimes customers also write in or come with recommendations and stories.
“A woman once wrote in to say she was moved to hear a piece by Handel that she hadn't heard in a long time, which was quite remarkable. I want to continue bringing the nostalgia while introducing this new generation to more historical tracks. I enjoy the revival of certain genres, such as country music, and am happy to continue contributing to the atmosphere.”
A’Court also mentioned that music
licensing has been an essential aspect for businesses to play the music they want, which is why the store signed up to OneMusic.
He also believed that atmosphere and customer experience play a role in the success of a retail business today. As far as music goes, he suggested that retailers consider the technical aspects and prioritise quality over quantity.
For example, bring in high-level speakers who reflect the sound harmoniously around the space. For that, one must understand the acoustics of the premises and the dynamics of the room, while also thinking about what customers want.
Another critical aspect of the store has been sustainability. It offers three alternatives to single-use plastic bags while shopping at Fresh Choice Nelson, including bringing your own shopping bag, reusing a cardboard box from the store, or purchasing a recyclable, sustainably sourced paper bag.
During a refurbishment, the store’s fluorescent tube lighting was replaced with new LED tubes. These make a big difference in energy savings. The renovated freezer section now features lights within the cabinets that activate via motion sensors, providing an additional energy savings.
The store has also been transitioning to electric forklifts in the warehouse and will continue to replace plant and equipment with greener alternatives.
“We continually strive to introduce new ways of protecting our planet and natural resources.” n
vegan indulgence for chocolate lovers
Being vegan and a chocolate lover herself, Kate Necklen knew there was a gap for delicious plant-based m!lk chocolate products.
20 minutes with
cashew nuts provide fibre, magnesium, zinc, iron, protein, antioxidants and vitamins.
However, she simply did not realise the magnitude of the opportunity until she completed a period of desk research and discovered that between 12 and 19 percent of New Zealanders have been maintaining a plant-based diet.
She also found that around 66 percent of New Zealanders believed that plant-based snacks are better for the future of the planet, and 57 percent would rather give up social media for a month than chocolate.
“That was enough for me to launch into product development,” said Necklen, owner of Wonderland Chocolates.
Necklen mentioned that she tried all the usual plant-based ingredients, including oat and coconut. Still, none of these were delivering what she was looking for - a plant-based m!lk chocolate that was as good as, if not better than, the dairy alternative.
“I was making a vegan lasagne at home one night and using cashew nuts for the cheesy sauce, and that’s when it hit me that I could use cashew nuts in chocolate for creaminess without a strong cashew nut flavour.”
With more and more trends leaning towards plant-based and health consciousness, Necklen knew that chocolate is an indulgence, which, when consumed in moderation, can also be a great mood booster.
Wonderland’s chocolate offerings have been made using 50 percent cacao, meaning that there is less sugar than regular dairy milk chocolate. She highlighted that fine cacao has various health benefits and contains fibre, magnesium, manganese, protein, flavonoids, and antioxidants.
In addition, cashew nuts provide fibre, magnesium, zinc, iron, protein, antioxidants and vitamins.
Another observation Necklen made was that consumers loved anything with fruit in it, especially from Wonderland’s bar range, of which two top favourites included the Strawberry & Champagne and Hazelnut & Plum flavour combinations.
“We conduct research into flavour combinations that work in other areas, such as baking or what you might find on a dessert menu when eating out, and then we experiment.”
Wonderland’s “Jerry the Juggler” bar changes flavours every six months or so, to try and identify popular flavours before making them permanent offerings. It is currently a Mexican Chile Crunch, a take on a Mexican hot chocolate in a bar format.
The artisanal brand also offers smaller format options, such as its treats range, dedicated to filling gaps for nostalgic sweets for people who cannot or will not eat dairy and animal products. Of these, the Pineapple Chews are popular, along with a vegan crème egg that is a limited special during Easter.
Necklen has been looking to expand Wonderland’s distribution further into the New Zealand grocery scene. It is currently stocked in approximately 60 New World stores and a handful of Four Squares around the country, as well as speciality stores, gift stores, and cafes.
“We would love to expand this, particularly in the South Island, where our distribution is not as extensive. At some point, we will look to export, but for now, we are focused on New Zealand.” n
Leading through change –Practical lessons for leaders
Change is a constant for businesses today – whether it’s downsizing, scaling up for growth, integrating teams after an acquisition, or responding to shifting market dynamics. At Mars, I led teams through significant transformations, including the merger of Mars and Wrigley. That experience taught me a few critical lessons about managing change effectively, which are relevant no matter the scale of the change.
Gerry Lynch Managing Director
The Real Leadership Company
Understand Where People Are At
One of the most impactful approaches I learned came from Phil Thompson. It starts with a simple but essential exercise – understanding where your people are today. What are they thinking? How do they feel? What are their primary concerns? We made a point of mapping this out at the start, recognising that fear of the unknown and job security were major concerns.
Map the Desired Shift
Next, we considered where we wanted people to be during and after the change. What did we want them to think, feel, and do differently? This clarity around the future state was crucial. It meant we could be specific about the behaviours and attitudes we hoped to cultivate, which in turn guided our communications and change initiatives.
Test Your Assumptions
It’s easy to assume you know what people are worried about, but assumptions can be dangerous. We made it a habit to doublecheck our beliefs by actively listening to
feedback from the team. This not only helped us refine our approach but also made people feel heard – a critical factor in building trust during uncertain times.
Communicate, Even When There’s Nothing New
One of my biggest takeaways was the power of regular, consistent communication. Even if there’s nothing particularly new to share, it’s still worth touching base. This creates space for questions, reduces anxiety, and reinforces your message about why the change is happening. It’s about keeping the lines of communication open, showing transparency, and building trust.
Make It Personal and Purposeful
Finally, keep reminding your team of the ‘why’ behind the change. It’s easy to get lost in the day-to day mechanics, but connecting the dots between the change and the broader business purpose can help maintain momentum and alignment.
Key Takeouts:
• Start with Understanding: Take the time to map out where your people are at the beginning of the change.
• Test Your Assumptions: Don’t rely on gut feel – ask, listen, and adjust.
• Communicate Consistently: Regular updates reduce anxiety, even if there’s no major news.
• Keep the ‘Why’ Front and Centre: Remind your team why the change matters for them and the business.
If you need help, I coach leaders and teams to unlock their potential and build their leadership – Give me a call. I am also building 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 021895044.
Driving Supply Chain Progress in NZ’s Beverage Industry
The beverage industry in New Zealand, like many across the globe, is grappling with increasing pressure to optimise its supply chains.
That is the advice being shared by leading thinkers at Extolla – a New Zealand and Australian Supply Chain and Solutions Consulting company (and NZ Beverage Council member).
Extolla Chief Commercial Officer, David Harrison, said the ability to adapt quickly and collaboratively, to optimise supply chains, will be the hallmark of leading brands.
“At Extolla, we’re proud to play a role in shaping that future. By combining deep industry knowledge with hands-on implementation and operational support, we continue to help businesses unlock measurable value across their networks,” said Harrison.
“Whether it’s through cost reduction, operational efficiency, or improved sustainability, the opportunity for supply chain evolution in the beverage sector has never been clearer.”
Harrison has prepared the following piece that provides lessons from a leading collaboration Extolla has recently been
involved in. That “standout” collaboration with Lion, holds valuable lessons for the New Zealand market.
The beverage industry in New Zealand, like many across the globe, is grappling with increasing pressure to optimise its supply chains.
From mounting distribution costs to the demand for omnichannel service and the rising importance of sustainability, every aspect of the beverage supply chain is under scrutiny. Yet, in these pressures lie opportunities for innovation, efficiency, and collaboration.
At Extolla, we’ve seen firsthand the impact a focused, agile supply chain strategy can have on the beverage industry. One of our standout projects involved partnering with Lion, a leading beverage manufacturer in Australia, to overhaul how their products were distributed to a major supermarket liquor retail network.
The story of this collaboration is one that reflects broader lessons for the industry in New Zealand.
The Challenge:
An Outdated Model
Traditionally, Lion’s product deliveries followed a Direct-to-Store model. While this may seem straightforward, it was anything but.
The approach created inefficiencies at nearly every point in the chain: delivery frequency was high, store staff were burdened with stock management, and there was limited visibility or control over inventory. These inefficiencies were amplified when demand spiked or when service levels needed to flex for both online deliveries and in store retailing.
Lion recognised that while they had a strong product and brand presence, their logistical model needed modernisation. They wanted to simplify operations, reduce their Cost-to-Serve, and enhance the reliability and transparency of their supply chain—all while supporting the retailer’s push for better customer experience in-store and online.
The Shift: Moving to Regional Supply Distribution
Working closely with Lion, Extolla led the transition from Direct Store Delivery (DSD) to a Regional Supply Distribution (RSD) model.
This was not a small change. It required integrating Lion’s stock into the liquor retailer’s national distribution centre (DC) network, redefining roles across suppliers and logistics partners, and aligning both commercial and operational teams under a new cost-sharing model. At the heart of this shift was our “Value Creation” commercial construct - an approach that incentivised both Lion and the retailer to collaborate toward shared outcomes.
By moving from separate, siloed operations to a centralised, jointly optimised model, the supply chain became more cohesive, resilient, and scalable.
Key Enablers: Collaboration and Technology
One of the most critical factors for success was cross-functional collaboration.
Extolla acted as an independent programme lead, bridging Lion’s planning, replenishment, and logistics functions with the retailer’s supply chain and store operations teams.
Our role was not just operational but strategic: we kept both parties aligned to agreed outcomes, facilitated clear decisionmaking, and ensured that risks were managed proactively.
Another vital pillar was technology. We oversaw the implementation of an Electronic Data Interchange (EDI) system that enabled real-time data sharing across the supply chain. This provided clearer insights into stock movements, improved forecasting accuracy, and reduced the lag in order processing. In short, the EDI implementation brought visibility and accountability—two essentials in any highperforming supply chain.
Tangible Benefits: The results were both immediate and enduring
• Inventory control improved significantly, with stock levels optimised and expiry dates better managed. This reduced lost sales and increased availability of key SKUs for both parties.
• Lion saw a material reduction in their Cost-to-Serve, sharing these efficiencies with the retailer through the agreed valuesharing model.
• Delivery accuracy and timeliness improved, ensuring that products were available when and where they were needed, supporting both store and online sales.
• Carbon emissions were cut through reduced truck movements, helping Lion and the retailer progress toward their sustainability goals.
What’s perhaps most noteworthy is that this project was delivered ahead of schedule. In just 11 weeks, we had planned, negotiated,
built inventory buffers, and implemented the new model nationally. That speed, and the success that followed, was made possible by the trust and accountability that developed between the partners.
What This Means for NZ Beverage Supply Chains
This collaboration holds valuable lessons for the New Zealand market.
As beverage companies face increasing pressure to meet customer expectations, reduce costs, and address environmental concerns, partnerships and shared accountability will become key enablers of progress.
Retailers and suppliers need to move beyond transactional relationships. True progress comes from recognising where interests overlap and co-investing in smarter ways of working.
In our experience, having an independent supply chain partner like Extolla can help create the clarity and cohesion needed to execute at speed and with confidence.
cereal killers
Breakfast, long marketed as the most important meal of the day, is facing something of an identity crisis. Once a daily ritual in many households, the traditional bowl of cereal has been steadily falling out of favour as shifting health trends, changing lifestyles and critical nutrition research reshape consumer habits.
More than a century ago, Kellogg's helped cement breakfast's place as essential. The phrase 'breakfast is the most important meal of the day' is often attributed to early cereal marketing campaigns rather than solid scientific facts. Over time, this idea became deeply rooted in public consciousness. However, the science behind that claim has been questioned in recent years.
Today, many nutritionists argue that breakfast is not necessarily the most important meal and that skipping it may have no adverse health effects for some people. At the same time, cereals have come under fire for their high sugar content, ultra-processed ingredients and refined grains. Once considered a convenient health food, many leading brands now face criticism for offering products that are closer to confectionery than nutrition.
In New Zealand and globally, the readyto-eat cereal category has been in decline, with consumers increasingly opting for alternatives such as smoothies, high-protein yoghurt, oats or intermittent fasting. The rise of plant-based eating and clean label trends has also influenced shoppers to look more closely at ingredient lists, leaving traditional cereal brands scrambling
to reformulate, reduce sugar and add functional health claims.
Grain choices are another part of the discussion. While cereals often promote whole grains, some nutritionists highlight that not all grains are equal when it comes to glycaemic impact or gut health. Wheat and corn-based products, heavily represented in many cereals, do not always deliver the fibre diversity or nutritional density consumers seek now.
Cereals for the convenience sector also showcase innovation in pack design. With reversible packaging, packs can be displayed horizontally or vertically, giving the shelf flexibility and helping brands maintain visibility in a crowded retail environment.
The boxed cereal category is under pressure from multiple fronts: healthconscious shoppers, disruptive challenger brands, and a growing body of research that challenges the legacy marketing narratives that once defined the breakfast table.
The challenge for supermarket retailers is finding the right balance between shelf space and shifting demand. Although traditional boxed cereals may no longer dominate breakfast as they once did, they still hold valuable space as a familiar staple in an increasingly fragmented and healthdriven category. n
global trends in the choice of quick breakfast cereals
The presence of natural ingredients is becoming increasingly important in quick morning breakfasts, as many consumers consider them healthy and 1
naturalness
popular globally, the Asia Pacific region leads the way with an 11 percent growth in demand for high-protein cereals.
rich in fibre
High-fibre breakfast cereals are also becoming increasingly more popular. Whole grain was the leading trend in global new cereal launches last year, with 38 percent growth, followed by high fibre with 30 percent growth.
ingredients that are related to the immune system
The COVID-19 pandemic has made foods that support a healthy immune system more important than ever. Approximately three percent of global new cereal launches between 2016 and 2020 featured immunity claims, indicating untapped potential in the sector.
Breakfast In A Bag
With degrees in Exercise Science, Sports Nutrition and a certification in NLP, Dane Fuller set out to change the world one client at a time.
His most impactful recommendation was changing breakfast to what he had eaten as a rower. The weight immediately dropped off people without hunger, boosting energy levels and performance. This became the foundation of FULLER Protein Overnight Oats, a fast, filling, and healthy way to start the day that’s changing lives.
“People were reluctant to follow my advice at first. They were so indoctrinated into the myth that they had to eat less to lose weight. I turned this on its head and asked them to eat like an athlete,” said Fuller, owner and founder of FULLER Food.
“The secret in my suggestion was founded in science. I knew that my formulation would keep them full when they needed it most; that dangerous time late in the afternoon when we are hungry, fatigued and willpower is at its lowest.”
Whey protein is widely recognised as cheap and easy to source; hence, it is most common in high-protein foods. However, most athletes know it can cause uncomfortable bloating or gastric distress.
FULLER’s formulation is based on a special blend of highquality casein protein, which is much slower to digest and kinder to the gut.
Up to 22g of premium protein combined with the health benefits of whole oats, real fruit pieces, chia, and pumpkin seeds make FULLER a special blend of healthy fats, high fibre, and slow-release, long-lasting energy that sets consumers up for the day ahead.
The missing ingredient to FULLER's success was, in fact, packaging. An innovative zip-seal pouch with double tear notches allows the busy user to consume their breakfast on the go without dishes. Just add milk, refrigerate, then grab and go.
This New Zealand-made breakfast has delicious chocolate, blueberry and apple flavours. It's hugely popular in the USA and now available at all New World supermarkets across New Zealand. n
reimagining breakfast routines
CONSUMERS EAT BREAKFAST AT HOME
About half of the consumers participating in the global consumer trends research report eating breakfast at home more often. Breakfast is the second most common meal eaten at home, following the evening meal. Latin America leads other regions in at-home breakfast consumption, with three in five consumers in Mexico and Brazil saying they eat breakfast at home. Additionally, older consumers are more likely to have breakfast at home than younger consumers.
CONSUMER SPENDING
In consumer trends research, consumers cite finances as the primary reason they eat at home more often. About half of the consumers studied globally say that eating at home is cheaper or saves money. Some consumers globally also say that eating at home is convenient and that they prefer to cook homemade food. Consumers also expect to spend more on food and beverage products in the coming 12-month period, which could impact breakfast meal patterns.
HEALTH-CONSCIOUS
Consumers look for health in their overall food and beverage choices. Consumer research trends show that their health priorities include hydration, gut and digestive health, better sleep, and improved immunity. Gut health is essential to consumers when selecting breakfast foods. Consumers often seek gut health benefits from breakfast superfoods. Protein innovation from manufacturers is widely seen in the global breakfast market.
SEEKING CONVENIENCE
Global breakfast trends reveal that snacks are convenient, and a percentage of consumers globally, led by those in Latin America and Asia, typically consume snacks for breakfast. The types of snacks consumed for breakfast vary.
Consumers surveyed in consumer research say that they prefer sweet flavours and fruity flavours in breakfast snack foods. Their favourite types of breakfast snacks include bread and bread snacks, fruit snacks, and vegetable snacks. Innova Market Insights sees differences with age.
Younger consumers tend to prefer the top choices for breakfast snacking, although demands vary by age. Specifically, younger consumers exhibit higher response rates for cereal, energy bars, meat snacks, and plant-based meat snacks as breakfast snack options. Approximately one-third of consumers in research indicate that they prefer healthy breakfast snacks in the global breakfast market.
When searching for plant-based products, consumers often start with breakfast cereals.
Manufacturers are responding to this demand. Between 2020 and 2024, plant-based claims on breakfast cereal packaging experienced a compound annual growth rate of +22 percent. In contrast, the more prevalent vegan claim fell by -1 percent.
Looking at plant-based foods, plant-based breakfast foods, and meat substitutes did not perform well. Plant-based dairy alternative drinks are popular for breakfast; dairy alternative drinks and nondairy yoghurt have opportunities to grow as breakfast items.
PLANT-BASED FLAVOURS AND FUSIONS
Over half of consumers globally say that they are interested in trying flavour fusions and combinations. Concepts that interest consumers, especially younger consumers, are mash-ups of breakfast and dinner foods.
WHAT'S NEXT
Finances may be motivating over half of consumers globally to eat breakfast at home more often. Manufacturers can reach these consumers by offering value-added innovations in breakfast foods. In future years, increases in prices and the cost of living are expected to change consumer eating habits, leading to a greater number of meals being eaten at home. Innova expects companies and brands to create restaurant-style food options to enhance cooking and eating at home.
Innovation in breakfast snack foods can appeal to the proportion of consumers globally who eat snacks for breakfast. These consumers seek convenient breakfast solutions, including breakfast snacks, that can fit into their busy lives. Other opportunities for innovation in convenience breakfast products include packaging solutions and products that include cutlery. In the health arena, products that are reduced in fat,
reduced in sugar, or enhanced with functional ingredients can meet the needs of consumers seeking healthy and nutritious breakfast snacks.
Health is essential, as is adding health benefits and claims to breakfast products. Companies can follow the lead of breakfast cereals, where innovators are adding healthy ingredients in areas such as gut and digestive health, as well as protein. Ingredients positioned for other health concerns could also have breakfast opportunities.
Another area of potential growth is the plant-based sector. Brands can promote plant-based breakfast options that appeal to consumers, as plant-based is a major global food trend. Products with bold plant-based declarations on the label, along with innovation in breakfast-oriented flavours in dairy alternatives and meat substitutes, could attract consumers.
Global breakfast trends indicate that consumers are seeking indulgence
and novelty, including in breakfast foods. Companies can promote the new ingredients and flavours of their breakfast products. Premium ingredients, flavours, and textures may appeal to breakfast consumers, as could cross-category mash-ups, global flavours, and inspired recipes.
Finally, consider the value to consumers in spending more time with family and friends. Breakfast can be part of this socialisation trend, allowing consumers to share breakfast with those who are close to them.
from nostalgia to nutrition
While the classic toast-and-spread will always have loyalists, today’s breakfast eaters are getting creative. Globally, spreads have been preferred for their taste, convenience, and versatility in consumers’ daily meals.
“Consumers are looking for versatility from their spreads as part of their morning routine. Spreads aren't just for toast anymore; they can be added to drinks, smoothies, pancakes, crumpets, dolloped on yoghurt or porridge, or swirled into overnight oats,” said Kathryn Love, head of marketing at Barker’s.
Innova’s 360 research showed that sweet spreads have launched an average of 69 percent over the past three years. Indulgence has driven consumption, with 27 percent of consumers choosing them as a treat.
At the same time, 35 percent sought natural or less artificial ingredients to make indulgence healthier. This preference was
reflected in the 21 percent CAGR growth of spreads with natural claims over the past four years.
“We know consumers are looking for clean-label products with no added flavours, colours, or preservatives, gluten-free, and vegan. Anathoth Farm and Barker's both deliver to these consumer expectations.”
Products labelled 100 percent natural highlight real fruits, honey, milk, and nuts, while uncooked and unprocessed honey spreads further emphasise their natural appeal.
Love added that consumers have been looking more closely at the sugar in their diet, which led to the introduction of the Barker's Spreadable Fruit range, which is
Our values are using local ingredients, which are abundant due to the alpine climate and adaptive growers. The range is focused on Central Otago fruit, keeping it locally sourced,
made with 98 percent fruit and no refined sugar. The new Barker's Squeezy Fruit Preserve range also contains less sugar than a traditional jam.
Confiture and fruit spreads were the leading subcategory in the global sweet spreads cluster launches, followed by honey, nut spreads, chocolate spreads, caramel, and cream spreads.
Forty percent of global consumers choose foods that express their heritage through traditions. Confiture and fruit spreads align with this trend, with traditional claims accounting for 17 percent of new product launches in the past year, crafted using traditional methods like maceration, stone boiling, and open pot boiling.
Tineke-Maree Sutton, owner-operator of Taste of the Alps, uses Central Otago Apricot and Black Doris Plums in the jams, sourced from local sustainable Cromwell Orchards, Moorpark and Mulberry Orchards and Jackson Orchards.
She has built a strong, long-standing relationship with these growers, discussing all aspects of the harvest season, from weather and pollination to frost.
“Our values are using local ingredients, which are abundant due to the alpine climate and adaptive growers. The range is
focused on Central Otago fruit, keeping it locally sourced,” said Sutton.
Taste of the Alps preserves contain no fillers or preservatives, just fresh fruit, lower quantities of sugar, and fresh lemon, and Sutton has observed great demand as many consumers want food to taste how it used to be, not with bulk fillers and real flavour.
“How they used to remember it was opening a jam jar, spreading it on their toast; memories.”
Authentic varieties from regions like Asia Pacific, Europe, and the Middle East, like gulkand, kaya, İncir reçeli, and Ahlan date jam, further enriched this diverse culinary landscape and offered unique flavours and cultural significance globally.
While traditional confitures evoke nostalgia, brands like Pic’s Peanut Butter are evolving with the times. Peanut butter is increasingly being stirred into overnight oats, blitzed into smoothies, baked into breakfast bars, or dolloped onto pancakes.
“It’s all part of the breakfast evolution: more people are mixing meals with snacks and looking for quick, tasty options that still feel like real food. That’s where peanut butter shines: packed with protein,
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breakfast
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flavourful, and endlessly versatile,” said Kirsten Dennis, Marketing Manager at Pic's Peanut Butter.
She added that the brand understood that mornings can be chaos, which led to the creation of Pic’s in a Squeezy bottle and the handy little Pic’s Peanut Butter Slugs, built for busy people: gym-goers, school lunch packers, desk snackers or anyone who wants their peanut butter hit without the jar and spoon.
The brand has remained committed to sustainability through its solar-powered roastery in Whakatū, Nelson. Solar-roasting its peanuts on site means the brand has tight control over quality, flavour, and supply.
Another New Zealand peanut butter brand, Fix & Fogg, has adapted to new breakfast behaviours. Its soft-plastic recyclable pouches, initially developed for NASA astronauts, are now fuelling everyday adventurers.
“Fix & Fogg is peanut butter for going places. Inspired by our namesake, the spirit of adventure in ‘Around the World in 80 Days’, we believe every jar has the power to fuel greatness,” said a Fix & Fogg spokesperson.
From packaging to people, Fix & Fogg has continually sought ways to improve and move forward while minimising its environmental footprint. Sustainability has been at the heart of its journey, as the brand was proud to be New Zealand’s first B Corp-certified food manufacturer.
“The journey is limited only by our imagination - we have the power to create new and wonderful flavours and go places peanut butter has never gone before. We’re constantly dreaming up new adventurous flavours and limited-edition products to keep things exciting.”
Europe was the top region globally with 41 percent of sweet spreads cluster launches in the past year. Palm oil-free sweet spreads and RSPO certification have gained traction, encouraging consumers to make eco-friendly choices and urging companies to adopt sourcing practices that protect vital ecosystems and preserve forests.
Over the past four years, there has also been significant growth in sweet spreads cluster launches in Asia Pacific, the Middle East, and Africa.
Ferrero has remained the key player for sweet spreads launches, highly driven by its brand Nutella’s limited-edition launch, part of the ‘Spread Smiles’ campaign to celebrate its 60th anniversary.
Gluten-free, organic, natural, and vegan, with no additives or preservatives, have been the top five positions for sweet spreads cluster launches globally. Other positionings growing across Europe were seasonal, other, vegetarian, and limited edition claims.
In Asia Pacific, traditional, high/source of fire, and seasonal - other claims are preferred. In contrast, in the Middle East/Africa, energy/alertness, high/source of protein, and antioxidant claims are gaining attention.
North American consumers prefer palm oil–free, seasonal, other, and no trans fats claims. Low/no/reduced sodium, low/no/
reduced fat, and halal claims are growing in Latin America.
Hazelnuts are the top flavour, followed by maple, ginger, milk chocolate, and honey. At the same time, 21 percent of consumers choose sweet spreads to explore new flavours.
Leigh Franklin, co-founder of The Hemp Butter Co. and its sister brand ButterUp, believed everyone has the right to eat a healthy and tasty breakfast, and every spread is made with that in mind.
She said that customers prioritise health and wellness in their food purchase decisions, and the new range of spreads from ButterUp delivers savoury and sweet options with no added sugar.
There has also been a growing demand for plant-based products, and consumers are looking for clean ingredients, with no preservatives and low or no added sugar.
“Consumers are purchasing our hemp butters for their high protein and nourishing omega-3.”
At the same time, the pistachio trend that started in late 2024 has continued to rise, with the brand’s 100 percent pistachio spread seeing increased demand because of its high percentage of pistachios and rich, creamy, pure taste.
Combinations like nuts with spices and seeds, like almond and cardamom and
walnut and ginger, and brown flavours paired with floral notes, such as maple and rose or honey and chamomile, have continued to attract consumers, reflecting the growing demand for unique taste experiences.
Love described it as the global blurring of categories across the supermarket aisles, citing the hot honey trend as an example, and was interested to see where it led in the next few years.
As consumers seek both flavour and functionality, future innovations may focus on nutrient-rich spreads with added health benefits to satisfy consumer cravings. n
Local, Organic and Healthy
Located in the Matatoki region of the Hauraki Plains, The Cheese Barn, owned and operated by Kelvin and Cathy Haigh, has been a local family business for over twenty years.
Owners
The farm, which has been in the family since 1972, operates a grass-based system, keeping things as simple and natural as possible. It has a certified organic factory through BioGro and does not use artificial additives, antibiotics, growth hormones, or chemical sprays in its products.
Co-owner Cathy Haigh said cottage cheese sales have doubled in the last few months, and a growing number of orders are coming from stores in Auckland and Wellington.
“People want it because of its high protein and low fat content. Also, anyone on a keto or carnivore diet can use it in recipes with eggs to make a range of high-protein dishes,” said Haigh.
“We try to keep up with what's new or any gaps in the market. For instance, we have now started making organic cream cheese, which is becoming very popular.”
The Cheese Barn also offers lactosefree liquid yoghurts and a lactose-free Greek yoghurt for those with intolerances. Additionally, all products are made with organic A2 milk, which is suitable for people with allergies.
Haigh added that the rising importance of gut health has made Organic Kefir Yoghurt the biggest-selling product to date.
“We don't see that diminishing anytime soon, as people are more aware these days of good bugs for gut health. It is a liquid
pouring yoghurt, so it's great to use in smoothies or over your cereal or porridge.”
Consumers have also been looking for products with a high protein value, and this was seen in the increase in sales of Organic Quark and Greek yoghurt, which are pretty versatile and can be used in desserts as well as savoury dishes.
Despite this, Haigh mentioned that milk prices, starters, and cultures used to produce yoghurt and cheese have been a big challenge.
“For us, it's getting organic winter milk, which we must go further afield to collect. The cost and logistics of refrigerated freight are also a challenge.” n
The Cheese Barn
maximise your seasonal persimmon sales
New Zealand persimmon growers will deliver a bumper crop to supermarkets this month, with favourable weather coinciding with growing consumer demand.
Persimmon Industry Council
Manager Ian Turk says this year’s crop is around 20 percent larger compared to 2024 thanks to sunny weather in Gisborne where the vast majority of fruit is grown. Persimmons are only available for six short weeks (from late April until early June) which is one of the shortest supply windows for any fresh fruit.
“Persimmons are crisp and sweet, and can be eaten just like an apple,” Turk said. “Their glossy skin changes colour from yellow to bright orange as they ripen, and their popularity has really exploded in recent years as more people are trying them and liking them.
“Persimmons are becoming a mainstream addition to apples, pears and kiwifruit and it’s great to have another option at this time of year. They’re easy to pop into a lunchbox, enjoy as a snack or use them in sweet or savoury dishes like salads and desserts.”
There are now around 35 commercial growers in New Zealand, with 80 percent of those based in Gisborne followed by a couple in North Auckland, one in Northland and one in Waikato.
Crops were badly affected by Cyclone
Gabrielle in 2023 but have now bounced back. The industry is forecasting 350,000 trays (1400 tonnes) for export this year, and a similar amount for domestic supply which is a 20 percent increase on the year before.
“We’ve got a couple of new growers but we've also got new plantings in the ground on existing orchards. So the outlook is that we will continue to grow slowly. We have a wide export market that we send to – Australia is our largest one followed by Thailand and countries right throughout Southeast Asia. We had a good programme into Canada last year too.”
Persimmons change in colour from yellow to orange as they ripen and should be displayed in store at ambient temperature. The flesh should be firm and free of any cuts or blemishes.
“They are fairly resilient but they should always be handled with care so they don’t mark or bruise. For best shelf life, retailers should present a minimum amount of fruit for an effective display and to cover daily sales. Fruit not yet on display should be kept cool, preferably in a chiller below 4˚C or at 12-15˚C.”
Turk expects retail prices to settle around
NZD 8- NZD 9/kg during peak supply.
“The trick is finding the right price point where consumers who like persimmons will buy more, and those trying them for the first time won’t see price as a barrier.”
Persimmons are a good source of vitamin C and contain valuable dietary fibre and potassium.
“We’re looking at good sized fruit this year so everything is really positive. A lot of work is being done to promote persimmons to Kiwi consumers so hopefully that will flow onto retail sales.”
embracing functional food positioning
Honey is the best-performing category in 2024, with retail value sales increasing by 13 percent in current terms to NZD 56 million.
New Zealand has a solid reputation internationally as a leading producer of honey, with local mānuka honey seeing strong demand abroad. New Zealand hives produce over 25,000 tonnes of honey each year, with production levels having more than doubled since 2012, with high export prices driving this trend.
However, local consumption is less than 20 percent of domestic production, and this has led to oversupply. As such, unit prices of honey have generally stagnated since 2019 despite the inflationary pressures currently influencing prices in New Zealand.
In the midst of cost-of-living pressures, this has benefited health-conscious consumers, with honey exhibiting the strongest retail value sales growth within sweet spreads in 2023.
Honey is viewed as a health product that contains anti-inflammatory properties, antioxidants, vitamins, minerals, iron, and zinc. Health trends also led to an uplift in products on offer that are low-sugar or naturally sweetened in areas such as chocolate spread, honey and jams and preservatives.
Offering alternatives that use natural sweeteners or reduce sugar content appeal to health-conscious shoppers looking to make better dietary choices, without sacrificing taste.
Additionally, transparency in labelling and clear communication about the health benefits of products further drove sales.
More honey brands are moving beyond traditional grocery channels and exploring distribution in health-focused retailers such as Chemist Warehouse, where the functional benefits of their products can be highlighted alongside supplements and vitamins.
A key example of this shift is investment firm Masthead's acquisition of New Zealand Mānuka honey brand, Wedderspoon Organic. Masthead plans to consolidate its brand portfolio into a new company named Florenz, which already owns several functional food and supplement brands. The consolidation of these brands under Florenz reflects the growing trend of positioning honey as part of a broader health and wellness offering.
By tapping into health-conscious consumers and a greater focus on benefits
such as immunity and sports performance, honey is poised to gain traction in new, health-oriented retail environments. Dietary habits will continue to change across the forecast period, with brands adapting to align with consumer demands.
According to the Euromonitor 2024 Consumer Lifestyles Survey for New Zealand, 49 percent of respondents actively seek healthy ingredients in food and beverages, while 31 percent pay close attention to nutrition labels. Adding health and wellness claims to brand messaging can, therefore, improve product sales.
For example, Mānuka honey is wellknown and recognised for its health benefits, allowing brands that offer it to differentiate themselves from private labels and maintain a price premium. The strong
association of Mānuka honey with health and wellness has created a solid consumer group for the product.
Innovations are expected to align with rising health behaviour, in addition to emerging dietary trends and requirements. For instance, there will be an ongoing movement towards plant-based options, with players launching vegan and plantbased goods to align with these demands. Functional benefits will also be key, with consumers looking for added health benefits from their products.
ntroducing delicious 100% plant-based caramels & chews, dairy-free and delicious
the freshchoice awards 2025
FreshChoice has announced the winners of its annual FreshChoice Awards, which recognise the dedicated work of the 78 FreshChoice stores and their suppliaer partners.
Over 100 franchisees and 40 supplier partners from across New Zealand gathered at the celebratory event. 27 awards were given out, marking the evening with excitement, laughter, and a sense of pride and achievement.
A big winner from the night was FreshChoice Merivale, which won the meat and bakery delicatessen department of the year, Store Manager of the Year, and large store of the Year.
Merivale’s team consistently demonstrated excellence, offering a wide range of highquality and personalised services. Their commitment, innovation, and repeated exceeding of expectations secured their victory.
“I’m humbled and proud to be working with such a committed team who come in every day and go that extra step to make shopping at FreshChoice Merivale an enjoyable experience,” said Owner-operator Craig Grant.
Despite having only opened last year, FreshChoice Lake Hāwea was recognised for its outstanding performance, winning Small Store of the Year. The store is impressed with its exceptional service, strong community
I’m
humbled and proud to be working with such a committed team who come in every day and go that extra step to make shopping at FreshChoice Merivale an enjoyable experience,
engagement, and consistent dedication to delivering FreshChoice values.
Owner-operators Matt and Dixie Gallaher expressed their delight at receiving the award.
"We're incredibly honoured to be acknowledged. This win is a testament to the hard work and passion of our entire team, who strive to make FreshChoice Lake Hāwea a welcoming and vital part of our local community".
Speaking on the night, FreshChoice Executive General Manager, Tim Cartwright, highlighted the importance of recognising and celebrating the FreshChoice team and community.
He said that these yearly awards shine
the spotlight on the incredible team and supplier partners. They provide the opportunity to celebrate the hard work, dedication, and outstanding achievements of the owner-operators and their teams, the remarkable contributions of individuals, and vital partnerships with its suppliers.
“With 78 stores across the country, we have exceptional people living, breathing and delivering the FreshChoice values across New Zealand,” said Cartwright.
“Each and every one of them plays a crucial role in the continued success of the brand. It fills me with immense pride to bring so many incredible people together and to celebrate their amazing achievements”. n
Craig Grant, Owner FreshChoice Merivale with Tim Cartwright FreshChoice Executive General Manager accepting the award for Store of the Year - Large 2025
Awamutu
FDA Recognises Eggs As A “Healthy Food”
After decades of debate, the US Food and Drug Administration (FDA) has officially recognised eggs as a "healthy food" under its newly updated definition.
Nestlé Australia x OzHarvest
Nestlé Australia has announced a new partnership with Australia’s leading food rescue organisation, OzHarvest.
L Catterton Invests In Indian MARKET
Farmley, a rapidly growing healthy snacking brand in India, announced that it has completed a USD 42 million Series C fundraise led by L Catterton
Steens Raw Manuka Honey Launches In Sainsbury’s
Steens Raw Manuka Honey is the only Manuka Honey on the market that is entirely raw and unpasteurised.
New Era of AI-Driven Commerce With Visa
Millions of people will soon rely on AI to find the perfect sweater, research a new vacation spot, or fulfil their grocery list.
AFGC Appoints Colm Maguire As New CEO
The Australian Food and Grocery Council (AFGC) appointed Colm Maguire as CEO after an extensive search conducted by Touchstone Executive Search.
Lee Kum Kee x MasterChef Australia
Continue Partnership
Lee Kum Kee, Australia’s favourite Asian sauces and condiments brand, has continued its sponsorship and ongoing presence with MasterChef Australia.
Across Ireland
This milestone has reinforced M&S’s long-standing support for local farmers, while delivering outstanding flavour and freshness to customers across the island.
GLO BAL
HIGH PROTEIN BITES CEREAL
Kellogg's
Kellogg’s has announced the launch of High Protein Bites, the newest addition to its cereal lineup.
High Protein Bites are available in a rich Choco Hazelnut flavour, are high in fibre, non-HFSS, and contain 21 percent plant-based protein, offering a choice of cereal for those who are looking to build more protein into their day.
FULL-ON FRUITY ORANGE & MANGO
Robinsons
Robinsons has unveiled the latest flavour in its Ready-to-Drink range: refreshing and delicious Orange & Mango. Perfect for those on-the-go moments, the 500ml format launch is packed with the great taste that shoppers expect from Robinsons, with no added sugar.
BACKYARD BBQ IN EVERY BITE
Pringles x Miller Lite
Pringles has tapped the brewing experts at Miller Lite for great tasting inspiration, debuting new limited-edition flavours inspired by beerinfused backyard barbecue favourites.
The limited-edition Pringles x Miller Lite crisps perfectly combine your favourite beerinfused barbeque staples, bringing all the best flavours of a cookout into a single can of snackable crisps.
DIPPABLE, NO-THAW, CRUSTLESS PB&J
Lunchables
Lunchables has expanded its kid-loved and parentapproved offerings with the debut of new Lunchables
PB&J: the first-ever dippable, no-thaw crustless PB&J. Grounded in kids’ love of dipping and the timeless debate between the perfect peanut butter and jelly ratio in a PB&J, the new product gives kids the freedom to enjoy a PB&J exactly how they like it.
DONUT ICED COFFEE STANDOUT CHOICE FOR GEN Z
Jimmy's Iced Coffee
Jimmy’s Iced Coffee is launching a new limited-edition donut flavour.
Adeliciously indulgent drink that combines the rich, bold flavour of coffee with the sweet taste of donuts.
The ready-to-drink coffee category continues to grow, increasing from GBP 343m to GBP 367m RSV over the last year, showcasing a big opportunity for retailers to tap into with their iced coffee range.
BLUEY CEREAL HITS
UK SUPERMARKETS
Kellogg's
Kellogg’s has announced the latest addition to its family cereal range, with families able to get their hands on the first-ever Bluey cereal in the UK starting next month.
The launch marked an exciting first for the lovable international TV sensation. Through a partnership between Kellogg’s and BBC Studios, Bluey will make its UK cereal debut, bringing a bowlful of fun and adventure to families at breakfast time.
NEW CRISP APPLE CRAFTED SODA
London Essence
Premium mixer and adult soft drinks brand, London Essence has announced the launch of its new Crisp Apple Crafted Soda into retail and hospitality venues.
With one in two UK consumers moderating their alcohol intake, and 43 percent of consumers stating more interest in premium soft drinks than no and low alternatives, the expansion of the brand’s Crafted Sodas range has allowed it to continue to embrace modern
drinking and adapt to changing attitudes to socialising, both at home and in hospitality venues.
London Essence celebrates unique and creative blends across its drinks collection, and Crisp Apple is no exception. With notes of freshly picked green apples and fragrant elderflower distillate, this new Crafted Soda provides a refreshingly crisp taste with a juicy yet light and aromatic experience which appeals to a sophisticated palate.
SHAKING UP THE WELLNESS SHOTS CATEGORY
Plenish
Plenish has announced three new wellness shots as it continues to develop the category.
Plenish has continued to drive the category growth with innovative additions to its range of shots, which respond to the growing number of consumers investing in their health and wellbeing.
These include Kids Shots, a category-first; Ginger Energy, which provides a balanced energy lift from vitamins C, B6, iron, and natural caffeine; and a new redesigned format with 420ml multi-serve Dosing Bottles
storespotlightglobal a modern supermarket in a historic setting
Last month Tegut opened a new store in Weimar that blends the character of a historic site with the functionality of a modern neighbourhood supermarket. The project was developed by Interstore and delivered in partnership with Schweitzer.
Located in a repurposed 19th-century slaughterhouse, the building’s original façade has been carefully restored. The design team worked to retain the unique atmosphere of the listed hall while introducing features required for a contemporary retail environment.
The 1,200 m² sales floor has been planned for both efficiency and visual impact. Modern refrigeration systems have been integrated alongside traditional design elements. Stainless steel has been used throughout the fresh food departments, chosen for its flexibility and clean, modern appearance. Lighting has been designed to highlight architectural details such as the original French columns, drawing attention to the building’s heritage.
Throughout the store, traditional features are thoughtfully reinterpreted. The wooden
beam ceiling remains exposed, while ring mesh ceilings recall the protective clothing once worn by butchers. These details add character without compromising the store’s functionality. In the bakery area, a copperlook canopy adds a modern focal point to the space.
The wine section has been designed to feel like a traditional vaulted cellar, with raw walls and a rustic finish. Across the store, patterned floor tiles help guide customer flow and define individual departments.
Natural materials such as bleached ash and metal contribute to a modern but timeless interior. In the bakery seating area, historical photographs of the old slaughterhouse are displayed to connect customers with the site’s history.
A warm and inviting colour scheme has been used throughout the store. Clear
signage and intuitive wayfinding make the layout easy to navigate. Manifestos featuring classic Tegut slogans, created by Interstore, are displayed in sets of wooden frames. These were positioned to complement the space rather than obscure the original masonry.
This project is the result of close collaboration between Tegut and Interstore. It demonstrates how thoughtful design can balance old and new, creating a supermarket that feels both modern and respectful of its surroundings. The result is a unique and welcoming shopping experience that reflects the best of both tradition and innovation. n
From tech-driven innovation to sustainability, the industry has evolved to meet modern consumer demands, and its projected CAGR is 4.1 percent.
The IGD Global Convenience Trends Report 2025 revealed significant changes ahead for the convenience retail sector. Sales are projected to exceed USD 1 trillion by 2029.
This growth is fuelled by five key trends: Tech Evolution, Food Mission, Shifting Space, Targeted Value and Striving for Better.
• Tech Evolution: New stores leverage technology to adapt to and meet changing shopper behaviours.
• Food Mission: Convenience now includes dine-in options, on-the-go snacking, food for later, and drinks.
• Shifting Space: Efficient space reallocation boosts revenue and enhances the customer experience.
• Targeted Value: Promotions and loyalty programs are evolving to be personalised and targeted.
• Striving for Better: Sustainability and health initiatives are becoming crucial for meeting consumer demands.
The convenience channel will remain the third-largest modern trade channel over the next five years, but will face intense competition. While the global grocery
market is projected to grow annually by 4.2 percent, the convenience channel’s growth is slightly behind, at 4.1 percent. This means the convenience channel will lose market share, from 10.7 percent in 2024 to 10.6 percent in 2029.
This share loss is mainly due to the faster growth of minor, but rapidly expanding, channels: discount and online. Discount retailers will attract budget-conscious shoppers, while online retailers will offer a wide range that convenience stores struggle to match.
Despite their slower growth, supermarkets have also become a greater threat to convenience stores. Operators are expanding their smaller footprint formats.
Retailers must differentiate through enhanced in-store experiences, strategic space allocation, and value-driven promotions to stay competitive.
Sustainability and health initiatives are also crucial for meeting consumer demands and enhancing brand image.
“Convenience retail is evolving from quick transactions to smart, seamless experiences. Our report highlights key trends like digital innovation and healthier food options that will define success in 2025 and beyond. While the sector uses its proximity and adaptability to meet consumer trends, it must address costs and competition challenges,” said Sneha Haria, Insights Manager.
“Retailers must close the price perception gap with other channels and make targeted value visible across regions. Sustainability and health are emerging trends globally, even though they are not typically at the front of mind for convenience shoppers.”
What Retailers can do to Gain a Stand Out:
• Tech Evolution: Convenience retailers must use technology to streamline operations, enhance the customer experience, and drive growth. Areas to look at include retail media, loyalty apps, and creating a seamless omnichannel experience.
• Food Mission: Convenience retailers can differentiate themselves by showcasing a range of food-to-go and food-for-later propositions. They should also explore different dayparts and global cuisines.
• Shifting Space: Convenience stores must strategically allocate space to differentiate from nongrocery categories and valueadded services. They must also promptly adapt to new legislation by adding facilities that help shoppers adjust to changes.
• Targeted Value: Transaction sizes are small, making value a critical lever to drive frequency. Value is not just about price; it’s about adding interest to daily luxuries and building stronger customer engagement.
• Striving for Better: Adopt sustainability and health initiatives to enhance brand image, improve operational efficiency, and meet consumer demand for eco-friendly and healthier products. These efforts can lead to long-term cost savings and customer loyalty.
Retailers can stay competitive but must enhance the in-store experience and showcase food-to-go and food-for-later propositions. By exploring new ways to stand out with food counters, differentiated ranges and cuisines, and bundling products as part of meal deals, these enhancements will help increase spend per trip and provide greater value to shoppers. n
Morrisons Ends EV Charging Agreement with Equans
Morrisons has ended an EV charging agreement with Equans following forecourt sale to MFG.
Morrisons and energy and services group Equans have reached an agreement to end a contract signed in 2019, which granted Equans exclusive rights to install and operate electric vehicle (EV) charging points across Morrisons' fuel forecourts.
The agreement followed Motor Fuel Group’s (MFG) acquisition of 337 Morrisons fuel forecourts in a GBP 2.5 billion deal in 2024. The deal included fuel, convenience retail kiosks, ancillary services, and more than 400 associated sites across the UK for Ultra-Rapid electric vehicle (“EV”) charging development.
As part of the transaction, Morrisons will take a minority stake of approximately 20 percent in MFG, and enter into commercial and supply agreements with MFG, underscoring the long-term nature of the commercial partnership.
It will benefit UK motorists and shoppers at the pump and in store, as well as helping the UK prepare for the end of new diesel and petrol car sales in 2035 as the Government strives to meet its 2050 net zero target.
This level of investment will position MFG as one of the largest and most significant ultra-rapid EV charge point operators in the UK, with over 1,300 sites serving and powering millions of customers a week.
MFG will also grow to become the UK’s number two convenience store operator, serving communities across the country. MFG has already committed to completing its market-leading £400m EV rollout by 2030 and, through this partnership, intends to electrify approximately 800 sites with thousands of Ultra-Rapid chargers across the combined estate in that timeframe.
The proceeds of the sale will fund further investment in Morrisons' grocery and food-making businesses and significantly strengthen the business’s capital structure.
New Morrisons
Daily Opens in High Wycombe
Morrisons has opened a new Morrisons Daily store in High Wycombe to provide the local area with a fresh and affordable shopping experience.
The 3,000 sq ft store sits on the edge of a residential community, with further housing developments currently under construction nearby. It is the perfect spot for all shopping needs, from forgotten items to a more substantial shop.
The new Morrisons Daily replaces a Nisa store that closed in December 2024, which left many local residents without a convenient place to shop. Chilled and fresh ranges will be available as well as an in-store bakery, food to go, barista-style coffee, and a premium frozen offering.
“The store is a great example of how our franchise model can help bring much-
needed retail services and great food back to local communities,”
said Katharine Challinor, Head of New Business & Independent Franchise at Morrisons.
Equans will work closely with Morrisons and MFG to ensure a seamless transition for EV customers using the sites. As part of the transition plan, Equans will continue to operate a number of chargers over the coming months.
Equans, owner of the national public charging network GeniePoint, will continue with its strategy to support both public and private customers to make the transition to electric vehicles. n
“We’re really pleased to be working with Sunny and Vicky on the launch of the new store and look forward to seeing the positive impact being quickly felt by customers.”
Sunny and Vicky Singh, who have operated convenience stores for many years under various competitor brands, chose to join the Morrisons franchise network to offer their customers a wide range of supermarket-quality products from a brand they know and trust.
“We’ve been a part of this community
for a long time and know how important it is for residents to have access to quality, affordable food close to home,” said Sunny Singh, Franchisee and Co-owner of the new store.
“Partnering with Morrisons means we can deliver exactly that, and the diverse range of products and services makes the store a real benefit to those nearby.”
Morrisons now has over 600 franchise stores operating in forecourts and local neighbourhoods across the UK. n
Accelerating the Roll-Out of Public EV Chargers
The Government has updated its approach to co-investing in public electric vehicle (EV) chargers with the private sector to accelerate the rollout of EV chargers.
Transport Minister Chris Bishop said New Zealand needs more EV chargers.
“We have fewer public chargers per EV than many other countries in the OECD, and we know that this is a barrier to Kiwis purchasing EVs. People buying an EV need confidence that they can charge where and when they need to on a comprehensive public network,” said Bishop.
“The number of EV charge points (as of 31 December 2024) is 1,378 – around one for every 84 EVs (battery electric and plug in hybrid). The Government is targeting 10,000 by 2030, so that there will be one public charge point to around 40 EVs. This will remove people’s ‘range anxiety’ and make owning an EV as easy as possible.”
The Government will therefore utilise the highly successful Ultra-Fast Broadband model to accelerate the roll-out of EV chargers.
Under the status quo, the private sector is reluctant to invest in charging infrastructure until there’s sufficient demand, but demand for charging won’t grow until the purchase of EVs stops being hampered by a lack of public charging. This chicken-andegg situation is hindering the rollout and justifies government intervention.
Since 2016, government investment in
EV chargers has consisted of direct grants. This made sense when the market for public EV charging was being established.
This model is now outdated, with EVs now making up over two percent of the light vehicle fleet, and expected to make up around 11 percent by 2030. A range of charge point operators have now also entered the market.
“The Government is moving to a more sophisticated, commercial procurement model. We have set aside up to NZD 68.5 million in currently held grant funding, to provide concessionary loans to private operators to co-invest in public EV charging infrastructure.”
Loans will be quicker to implement and will help achieve the Government’s objectives with less complexity, cost and risk. Concessionary loans will encourage private investment in public electric vehicle (EV) charging infrastructure by lowering the cost of capital. They will also provide better value for money by maximising private sector investment while keeping taxpayers' contributions to a minimum.
“Loans will be awarded through contestable co-investment rounds, and applications will be open to proposals to establish portfolios of public EV charging sites (i.e. multiple charging locations). This is the best way to support scaled-up development and to maximise competitive tension between providers.”
Giving effect to commitments made on the National-Act Coalition agreement, this competitive tension will help ensure public investment flows to proposals delivering the best value-for-money.
A cost-benefit analysis will also be applied at the point loan applications are assessed, with a successful applicant having demonstrated that the benefits to New Zealand of its project outweigh the costs.
Energy Minister Simon Watts said that EVs make a huge amount of sense for New Zealand.
“With our bountiful renewable energy resources, EVs are a winner for New Zealand. Kiwis charging their EVs are essentially filling their cars with predominantly water, wind, and geothermal energy – rather than fossil fuels, due to our high level of renewable energy,” said Watts.
“There are real benefits to owning an EV. Not only does it support our economic and climate goals, but it also delivers long-term benefits to users by helping keep running costs low. This Government is focused on growing the economy so Kiwis can get ahead.”
He added that by providing people with more options to reduce everyday expenses, such as transportation, the government will be helping households stay ahead and build a more sustainable future.
“By co-investing to accelerate public EV infrastructure ahead of demand, we will give more Kiwis the confidence to go electric.”
The new EV charging initiative will be administered by National Infrastructure Funding and Financing (NIFFCo), the successor organisation to Crown Infrastructure Partners (which delivered Ultra-Fast Broadband). EECA will provide assistance as required. n
Paddock to Pantry Expands NZ Presence
Online supermarket operator
Paddock to Pantry has continued to expand its delivery options.
Effective immediately, those in Wellington will have more ways to enjoy Quality Meat, fruit, vegetables and groceries delivered to their door at great prices. Customers can choose to have their groceries delivered by NZ Post or by Urgent Couriers, with delivery now possible 7 days a week in Wellington.
Paddock to Pantry already delivers 7 days a week into Auckland, Hamilton, Tauranga and the greater Waikato. Delivery to the South Island is also possible on weekdays.
"As we expand our delivery options, we continue to provide customers with more choices of where they buy their groceries. Our online Supermarket offer is expanding quickly as more and more consumers
become aware of our offer," said CEO Wayne Kennerley.
Paddock to Pantry is a New Zealand family-owned online supermarket that focuses on delivering great grocery brands at great prices. Its range includes ‘The Meat Box’ meat, Quality Produce sourced directly from growers and the market, and wellknown branded groceries, all at great prices.
New Zealand’s beautiful landscapes and busy lifestyles create an interesting mix for services like online grocery. Customers appreciate having their items delivered. This helps them save a lot of time. The popularity of comfort food has also contributed to this rise.
Convenience is a huge factor driving this growth. In today’s fast-paced world, many New Zealanders struggle to fit grocery shopping into their busy schedules. “Grocery Delivery” services solve this
Monster Relaunches
SalesSupercharged UK
Coca-Cola Europacific Partners (CCEP) and the Monster Energy Co. have relaunched their SalesSupercharged convenience retailer support initiative for a fifth year.
Live now, the campaign will continue to provide the low-down on the latest trends and details on key segments within energy drinks. Tips and advice from leading independent convenience retailers will also be available on range and execution in-store.
New this year, in response to the insight that 74 percent of energy drink consumers enjoy energy drinks with a snack or meal, the refreshed platform includes a dedicated ‘with food’ section, offering actionable top tips on merchandising food alongside energy drinks to boost sales..
Energy drinks are worth over GBP 2.1bn, adding more value to the soft drinks category than any other segment. Monster is GB's fastest-growing major energy brand, worth over GBP 706m and delivering double-digit volume growth.
The energy segment is worth GBP 1.2bn
in convenience alone and is the largest soft drinks segment in the channel.
“More than half of energy drinks are sold through the convenience channel in GB and this only continues to grow, making it a big opportunity for convenience retailers across the country,” said Helen Kerr, Associate Director of Portfolio Development at Coca-Cola Europacific Partners GB.
problem. According to the latest data, the revenue for grocery delivery in New Zealand is projected to reach USD 1.17 billion by 2025.
Moreover, user penetration is expected to reach 29.3 percent in 2025. However, this isn’t solely due to lifestyles; the COVID-19 pandemic also accelerated the shift to online shopping. People wanted to avoid crowds, leading to even greater adoption of online grocery delivery and other delivery options. The convenience of easy meals has also contributed to this trend. n
“To support this, we continue to invest in our Sales Supercharged support initiative, collaborating with leading convenience retailers to help the wider retailing community to take full advantage of the energy drinks sales opportunity.”
For store owners who really want to make their energy fixture work harder, especially when it comes to leveraging the food mission, Kerr recommended keeping an eye out for the SalesSupercharged campaign within the trade press over the coming months. n
bp Fuelcard Expands to EV Charging
Bp has expanded its BP Fuelcard platform to include a ‘tap and charge’ feature for electric vehicle (EV) charging with bp charge so fleet customers can recharge, refuel or shop with a single card.
The change will support businesses transitioning fleets to EVs and allow customers with both Internal Combustion Engine (ICE) and EVs to better manage their accounts.
Paul Augé, Senior Vice President, bp Australia and New Zealand said bp is putting customers first by making sure they can access convenient refuelling, recharging and improved account management.
“Mobility is changing and we’re supporting our customers wherever we
can. As the number of EVs grow in fleets we want to make sure our customers’ experience at bp is easy," said Augé.
Fuelcard simplified the process for fleet customers.
“Every fleet is different. We’re seeing some customers who have transitioned most of their fleet vehicles to EVs and others who are just getting started.”
Through BP Fuelcard, fleet customers will now be able to track fuel and EV usage together, process convenience store transactions and manage invoicing and payments all in one place.
Antoine Denis, General Manager, bp charge said adding EV charging to BP
Claire Farrant Joins Morrisons from bp
Morrisons has announced the appointment of Claire Farrant as Group Marketing Director, effective from the 3rd of June 2025.
Farrant has joined Morrisons from bp where she has been CMO/VP Mobility and Convenience Europe for almost two years. She reported to Tracey Clements, SVP mobility and convenience retail Europe, and led the evolution of a transformative marketing strategy to drive growth.
She focused on enhancing customer engagement, loyalty and digital transformation across bp’s European retail business, while leveraging strategic partnerships for sustained growth.
Prior to bp, she spent 18 years in senior roles in the UK grocery sector: over eight years as Marketing Director of Lidl UK and almost a decade in a number of high profile roles at Tesco.
At Morrisons, Farrant will work very
closely with Matt McLellan who will be joining from Asda at the beginning of June in the newly created role of Group Data and Media Director, as previously announced.
Farrant will replace Rachel Eyre who has decided to leave Morrisons.
“Claire has an outstanding record in UK grocery and her deep experience, clear customer focus and proven strategic marketing skills will make her a valuable new addition to our senior team. I look forward to welcoming
“With BP Fuelcard now including EV charging for our fleet customers we’re looking forward to seeing more EVs in fleets," said Denis.
“Since 2022, we’ve been rolling out EV charging at key bp sites across New Zealand so our customers can recharge and get back on the road.”
bp charge has installed 200 EV charge points at more than 60 sites across New Zealand. n
Claire to Morrisons in early June,” said Rami Baitiéh, Morrisons CEO.
“I would also like to thank Rachel for her contribution to Morrisons over several years and wish her the very best for the future.” n
Walmart Opens Next Generation Supercentre
Walmart has announced the grand opening of its newest Supercentre in Cypress, Texas.
This is the company’s first ground-up Supercentre in four years and the first new-construction “Store of the Future” in the USA.
The milestone marked an exciting step forward in Walmart’s plan to build or convert more than 150 stores over the next several years as part of its longterm commitment to modernising retail, expanding access to essential services and strengthening communities.
Designed to make shopping faster, easier and more connected, the Cypress Supercentre features reimagined layouts, expanded services and innovative technology, all aimed at helping customers shop how, when and where they want.
The store will create hundreds of local jobs, showcase local Texas-based suppliers and serve as a community hub, reflecting Walmart’s broader investment in growth, opportunity and service for millions of Americans.
“This isn’t just a ribbon cutting. It’s a commitment to the future, an investment in a community and new job opportunities,” said John Furner, President and CEO of Walmart U.S.
“I’m proud of our associates in Cypress
who brought this to reality.”
Along with a refreshed look and feel, the Cypress Supercentre offers a broader assortment across key categories and new ways to shop and save while staying true to the retailer’s Every Day Low Prices promise. Customers will see QR codes throughout the store that unlock digital tools, resources, and instant access to an expanded assortment. Walmart is blending the best of physical and digital to create a seamless omni-journey, making shopping easy, fast, and convenient.
Highlights of the New Store Include:
• A full-service fuel station with eight pumps serving up to 16 vehicles.
• A modern Pharmacy with a Health Services Room and Drive-Thru.
• A refreshed Vision Centre offering expanded services.
• Elevated departments in Fashion, Baby, Home and Pets.
• Regional and popular favourites include a Hispanic bakery section, fresh tortilla maker, sushi station and Dunkin’.
• Customer-centric amenities include a Mother’s Room and an Auto Care Centre.
• Customers can use the Walmart app to engage with the store, including scheduling TV mounting, enhancing
registries, or booking tire installation.
• Best-in-class pickup and delivery options — including Curbside Pickup, Fast Delivery (within three hours), Express Delivery (as soon as 30 minutes), and in—home delivery allow customers to shop how and when they want, with the speed and convenience they deserve.
• Store-wide digital shelf labels and updated Walmart branding.
"This store was built with the customer in mind. It’s part of a larger transformation happening across our stores as we reimagine what shopping looks like for the future. It shows what’s possible when innovation meets intention."
The Cypress opening is part of a multimillion-dollar investment strategy to modernise retail, create high-quality jobs and enhance the shopping experience for customers across the United States.
In addition to Cypress, Walmart plans to open new Supercentres in Frisco, Texas, Melissa, Texas, Eagle Mountain, Utah, and Eastvale, California, in 2025.
Neighbourhood Markets will debut in Tuscaloosa, Alabama, Milton, Florida, and Pace, Florida, while stores in Mountain View, California, and East Windsor, New Jersey, will be converted into full Supercentres. n
