FMCG April 2019

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N E W S

April 2019 – Volume 6 – No 3

PLUS! HEALTH & BEAUTY n NEW EVENTS n AWARD-WINNING PRODUCTS NEW ZEALAND’S LARGEST FMCG AUDIENCE

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contents April 2019

34 16

UP FRONT

EVENTS

4

Editor’s note

6

Industry news

30 FMCG BUSINESS Marketing Summit

9

Cover story Growth by design

32 What’s On

Events for your diary

CATEGORY INSIGHTS 14 SUPER SOUPS 20 HEALTH & BEAUTY TRENDS 22 PET FOOD

REGULARS 10 GEAR

New tech for work, rest and play

32 Convenience & Impulse Expo arrives in NZ 34 NZ Champions of Cheese medals revealed 35 Out & About

Our people - spotted at local events

THE SHOUT

12 Best in season

Fresh produce update

3

Editor’s note

4

Industry news and insights

13 What’s Hot

New products in store

7 Key trends revealed at ProWein As told to Intermedia’s Paul Wootten

16 Feature

Outstanding NZ Food Producer Awards winners

GOOD BUSINESS 24 Industry news 26 FGC

Striking the right balance 27 Buy NZ Made 28 Export Tips 29 Legal Advice

Plastic bag ban

8 Best in the business

Introducing The Shout’s amazingly talented contributors 10 Finding New Zealand’s best brews Q&A with New World Beer & Cider Awards judge Kelly Ryan 12 Future Chardonnay

Tasting notes from Cameron Douglas MS 15 Hawke’s Bay highlights

Tasting notes from Cameron Douglas MS 16 The new fizz: Brut IPA

Beer writer John Oszajca delves into this dry style

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[ editorial ]

LOCAL PRODUCTS SHINE N

ew Zealand is world famous for its exquisite food and wine. As someone who’s spent a lot of time travelling around the world I think it’s fair to say that our fresh produce, seafood, honey and cheeses are among the best you will ever see.

It was a real honour and a privilege for me to join the judging panel for the NZ Champions of Cheese Awards and the NZ Outstanding Food Producer Awards again this year. A large team of specialist judges assessed almost 200 products across several categories at the NZ Outstanding Food Producer Awards, led by Head Judge Lauraine Jacobs. All products were scored for quality, flavour, aroma, texture, consistency, packaging, innovation and sustainability with the most outstanding entries awarded gold and silver medals. This year, many exciting new products were presented to the judges, including a Miso Cultured Butter, several fermented health drinks and a raft of allergy-friendly ‘free from’ innovations.

We reveal the medal winners in this issue on pg 16-19 and will bring you full coverage of the Champion Awards and Trophy winners as soon as they are announced – so keep an eye on our breaking news over at www.fmcgbusiness.co.nz!

To make sure you don’t miss exciting news, awards or events, subscribe to our weekly edm via www.fmcgbusiness.co.nz and follow us on Facebook, Instagram and Twitter.

Our print magazine will continue to bring you exclusive expert advice, including monthly columns from the FGC and our legal team, plus category insights and Nielsen data in every issue. This month we also take a close look at Health & Beauty trends on pg 20-21.

Enjoy this issue,

PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 PUBLISHER Dale Spencer dspencer@intermedianz.co.nz EDITORIAL DIRECTOR James Wells The Intermedia Group Pty Ltd AUSTRALIA james@intermedia.com.au HEAD OF CONTENT Tamara Rubanowski trubanowski@intermedianz.co.nz ph: 027 278 4761 NATIONAL SALES MANAGER Joel Bremner jbremner@intermedianz.co.nz ph: 021 370 065 SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 THE SHOUT EDITOR Charlotte Cowan ccowan@intermedianz.co.nz ph: 021 774 080 THE SHOUT SALES MANAGER Jacqueline Freeman jfreeman@intermedianz.co.nz ART DIRECTOR Ryan Vizcarra ryanv@intermedia.com.au HEAD OF CIRCULATION Chris Blacklock cblacklock@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au

Tamara Rubanowski trubanowski@intermedianz.co.nz www.fmcgbusiness.co.nz

PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SUBSCRIPTION ENQUIRIES Eclypse Lee elee@intermedianz.co.nz

FMCG Business is audited and verified by ABC.

fmcgbusiness.co.nz

L E A D I N G

I N D U S T R Y

N E W S

April 2019 – Volume 6 – No 3

ON THE COVER Find out how limited edition Paseo Designer tissues gave Paseo sales a 20% lift in units per store per week - read the full story on pg 9.

PLUS! HEALTH & BEAUTY n NEW EVENTS n AWARD-WINNING PRODUCTS NEW ZEALAND’S LARGEST FMCG AUDIENCE

J17461 Paseo FMCG FC_March19 1

21/03/2019 10:58 AM

FMCG BUSINESS IS PROUDLY ASSOCIATED WITH

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FMCG BUSINESS - APRIL 2019

DISCLAIMER This publication is published by The Intermedia Group Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by New Zealand and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication.

Copyright © 2019 - The Intermedia Group Ltd

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[ news ]

A sweet $1.3 billion deal Chocolate and confectionery giant Ferrero Group will acquire a number of iconic American brands from Kellogg for US$1.3 billion, marking the firm’s latest foray into the U.S. market.

The deal includes Kellogg’s cookie, fruit and fruit-flavored snack, ice cream cone and pie crust businesses, which generated a combined US$900 million in 2018 revenue.

Ferrero, famous for Nutella and Tic Tac, is chaired by Giovanni Ferrero, the 54-year-old heir to the family fortune. The Italian citizen was named the 39th richest person in the world on Forbes’ 2019 World’s Billionaires list, with a net worth of US$22.4 billion.

Ferrero has been on a buying spree recently. In 2015 he made Ferrero Group’s first branded acquisition with a US$170 million deal for the British chocolatier Thorntons. He bought U.S. candy maker Fannie May in May 2017, followed by the purchase of Ferrara, the maker of Red Hots and Trolli gummies, for about $1.3 billion. In March 2018, Ferrero also bought Nestle’s American candy business for $2.8 billion.

Giovanni Ferrero, Chairman of Ferrero

Are plant-based products a threat to NZ’s meat industry?

According to industry research company IBISWorld, sales of vegan food products have soared over the past five years in New Zealand, with major food manufacturers increasingly innovating to introduce new products to keep up with demand. However, as the cost of meat and international meat exports continue to rise, this surging demand of vegan products represents a growing threat to New Zealand’s meat and dairy industries.

The quality of vegan products is also increasing at a rapid pace, with high-end vegan alternatives to meat and dairy foods continuously being launched. “For example, Unilever has launched a vegan alternative to its Magnum ice cream products, which has

already received a lot of attention locally,” said IBISWorld Senior Industry Analyst James Caldwell.

The price of meat and dairy products in New Zealand has strongly increased over the past decade, limiting local consumer demand for these products.

This lack of domestic demand has also forced many producers to turn to overseas markets to sell their products in order to sustain growth.

“The rising cost of meat in New Zealand has encouraged an increase in demand for plantbased foods, which have become increasingly price-competitive with meat and dairy products,” said Caldwell.

Shifting consumer preferences towards healthier eating have limited demand for some high-fat products such as red meat and full-cream milk.

“As obesity rates continue to rise among New Zealanders, low-fat dairy alternatives are becoming more attractive to increasingly health conscious consumers. In addition, as the quality of milk and cheese alternatives improves, the higher the demand will be for these vegan products,” said Caldwell.

“As demand for vegan products increases, food manufacturers will increase their range and quality of plant-based foods, which will likely drive consumers further away from meat and dairy products.”

“While exports of meat and dairy products will help the meat and dairy industries in New Zealand stay afloat, they will still face challenges ahead locally if this trend continues to gain traction and prices continue to increase,” said Caldwell.

FOR MORE INDUSTRY NEWS FOLLOW US ON

CHECK OUT WWW.FMCGBUSINESS.CO.NZ

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FMCG BUSINESS - APRIL 2019

2019

NEW BUSINESS SOLUTIONS GROWING DISTRIBUTION POINTS FOR YOUR PRODUCTS Black Box can now be your number one sales person We have recruited over 4000 businesses that you can now reach using Black Box B2B. Businesses that we will be delivering boxes to in 2019 include: • Cafes • Childcare • Motels and Lodges

• Pharmacy • Restaurants

• Vet Clinics • White Collar Offices

COMPANY SAMPLING Black Box can now offer large scale sampling to large scale office environments We have over 100 professional offices recruited to participate in Company Sampling.

We can reach over 20,000 working professionals and engage them with your brand.

For more information on one of these great business growth channels contact our team members CARMEL DOWLING

SIANNE DIXON-HALL

CLINTON BEUVINK

Account Director P: +64 27 539 9788 E: carmeld@blackboxglobe.com

Account Director P: +64 27 601 2900 E: sianned@blackboxglobe.com

General Manager P: +64 21 535 631 E: clintonb@blackboxglobe.com

[ news ]

Fresh look for New World Papatoetoe After an 11-month long refurbishment, New World Papatoetoe has officially re-opened its doors to the community.

The new look store on St George Street is open 7am - 9pm seven days, offering a delicious range of fresh meat, seafood, deli and produce.

The refurbished store will now employ 95 staff (11 more staff than the old store) and features topof-the line lighting and refrigeration systems. The gross floor area is 2,891m².

New World is 100% Kiwi owned and operated and part of Foodstuffs.

Panuku Development Auckland’s plans for Papatoetoe involved upgrading Old Papatoetoe mall and town centre. The refurbished New World supermarket and carpark, and more than 200 homes are also part of the project.

Otara-Papatoetoe Local Board Chairperson Lotu Fuli said earlier: “The revitalisation of the heart of Old Papatoetoe represents a huge step in the right direction of shaping the area into a vibrant and busy hub.”

Max McDermid, store owner and operator, and Lotu Fuli from the OtaraPapatoetoe Local Board Chairperson who assisted with the ribbon cutting.

Lion takes Teza to next level Lion NZ has acquired Kiwi drinks brand, Teza Iced Teas. The purchase forms part of the company’s wider ambition to grow its non-alcoholic beverage portfolio and cater to the increasingly diverse social occasions of New Zealanders.

Sitting alongside the likes of GoodBuzz Kombucha, Hopt and Mac’s Soda, Teza will join Lion’s growing non-alcoholic division, Drinks Collective, which earlier this month also announced a new strategic partnership with flavoured sparking water start-up, Vista.

Teza Iced Teas is part of the Greenstone Drinks Company and was the first real-brewed iced tea in New Zealand. The product is made with batch brewed organic leaf tea, fruit juices and botanicals. Sold in 325ml glass bottles, the brand offers several unique flavours including Feijoa & Lime Blossom and Lemon & Mandarin.

Stefan Gray, General Manager, Drinks Collective says: “The iced tea market is in strong growth globally so we’re incredibly excited to welcome Teza Iced Teas into the Drinks Collective. The brand’s premium offering complements our existing range nicely and will help us deliver greater choice and convenience for consumers across more social occasions. We’ll be leveraging our networks to make the brand more readily available nationwide and the Teza Grassy Tea Bush Van will also be making a return to the streets of NZ. “I think typically people associate Lion with alcohol products and don’t realise what an amazing non-alcoholic beverage offering we have - from coffee and juices to low sugar sodas and Kombucha.

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FMCG BUSINESS - APRIL 2019

We have big plans to grow the Drinks Collective as part of our commitment to meeting the evolving world of sociability and by 2025 at least 10% of Lion’s sales will come from our non-alcoholic range,” adds Gray.

Lion’s Drinks Collective will take full control of the Teza brand and associated assets, with the founders, Joe Gehrke and Daphne Raj, now living in Australia where they are focused on growing their company, Greenstone Drinks Co. They will still be involved in the brand via an agreement which will see them distribute Teza for Lion in the Australian market through Greenstone Drinks Co. Gehrke says: “We’re thrilled to pass the Teza brand on to Lion who has a proven track record of nurturing and growing strong brands in the Kiwi market. Under Lion, Teza can be taken to the next level.”

[ cover story ]

GROWTH BY DESIGN

W

hile the Facial tissue category is in the doldrums, with 1% decline* in packs and value, the limited edition Paseo Designer 3Ply 95s gave Paseo sales a 20% lift in units per store per week**, injecting sales, personality and a touch of luxury. Marketing Manager Malcolm Everts explains: “Every other brand of premium facial tissues in is in decline and while private label and economy elicited small volume growth, this further reduces the $s per tissue revenue for NZ retailers. Paseo generates the second highest $s /tissue in NZ.”

Consumer insight Building on the success of the limited edition trial, Paseo luxury Brand Manager Steph

Kernot worked alongside local design partner Curious, to develop a range of designer options in time for winter. Designs were researched with 5,000 premium tissues users with extremely high ‘liking’ scores. In addition, three consecutive BlackBox gold medals (80%+ recommend to family and friends) are a tribute to product quality and softness. Packaging design is key for Tissues, as one of very few FMCG categories where packaging is displayed in homes. Though sku range is limited, mixed case 95s and the new 140s designer range match usage occasions and home décor. Whether it’s Concentric Aloe 140s for the lounge, or XOXO Hypoallergenic 95s for the bathroom, Paseo has a design to suit key shopper needs.

Instagrammable packaging Consistent with global trends Paseo was ‘grammed’ by a number of leading NZ lifestyle influencers with the limited edition XOXO box. The new designer range will continue to build social presence and sales growth.

Luxury without compromise, by design. paseo.co.nz

The thickest softest designer tissues While box design is key, the local QA team at Cottonsoft limited, who manufacture, market and distribute Paseo, (NZs #1 Toilet Tissue brand) test every new production. As the name suggests, softness is paramount for Paseo UltraSoft, and strict QA benchmarking ensures Paseo is highly competitive on key user attributes such as softness, thickness and wet strength. “In fact Paseo UltraSoft is about as thick, or thicker, than other products labelled ‘thick and large’,” says Everts.

The new range of 140s will be on shelf for winter, being Paseo’s thickest softest designer tissues yet.

New TVC Steph has also been working with Energi to create a new Paseo TVC featuring new designer boxes. While Paseo has a global footprint, the NZ marketing team create communication campaigns and social activations specific to our local market. A review of Nielsen media metrics shows Paseo was the only brand to support facial tissues on TV in 2018. 2019 will see significant and sustained TV, social media and consumer promotion activity in-store. *Source; IRI NZ Grocery $MAT to 10Feb2019 ** Source; IRI NZ Grocery U/S/W Q3 2018

FMCG BUSINESS - APRIL 2019

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[ gear ]

Pat Pilcher’s monthly round up of all the tech worth knowing about, for work, rest and play.

Lenovo X1 (3rd Generation) Lenovo’s third generation X1 tablet takes an already good design and makes it even better. An excellent detachable keyboard, industrial strength construction and beefed up specification makes the X1 an excellent workhorse that feels built to withstand thermonuclear war. https://www.lenovo.com/nz/en/think/ $1,988

D-Link OMNA Outdoor Security Cameras Keeping an eye on your property just got easier thanks to D-Link’s OMNA outdoor security cameras. Their weatherproof and wireless design makes them incredibly easy to install and integrated passive infra-red sensors means the number of false motion detections is reduced to almost zero. Last but by no means least, all footage can be recorded and stored online and accessed remotely using a PC/Mac/iPad or smartphone. https://www.dlink.co.nz/home-solutions/DCS-2802KTwire-free-camera-kit $899

Jaybird Tarah Bluetooth Headphones Headphones for music on the go are great, but cables not so much. Swedish Headphone maker Jays has this sorted with the Tarah wireless headphones that will deliver up to 6 hours of audio from a Bluetooth connected phone. They’re built to last and sound great. https://jaybirdsport.com/en-au/tarah-wireless-sportheadphones.html#985-000718 $169.95

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FMCG BUSINESS - APRIL 2019

[ gear ]

Dyson Pure Hot+Cold Link Autumn can be a bit random, with as many days being hot as there are days which are wet and cold. Dyson’s answer to this is the Hot+Cold Pure, a cooling fan that does double duty as a high efficiency heater. If that wasn’t enough, Dyson has also added air purification, which can trap pollen, volatile organic compounds and other airbourne nasties. https://www.dyson.co.nz/ products/air-quality/ purifiers $999

Samsung Galaxy S10+ Samsung’s newest XXL sized flagship phone does away with distracting screen notches in favour of a small in-screen cut-out for its front facing camera. Add the ability to wirelessly recharge other gear, a water and dust-proof design, plus triple rear cameras and there is plenty to like. https://www.samsung.com/nz/smartphones/galaxy-s10/ $1,699

Hyperpersonalisation in retail Personalisation in retail is a hotter than hot trend, powered by technologies such as machine learning and analytics. It can help retailers to tailor their wares to a customer’s specific needs. An example of this is promotional communications. Not only can customers be addressed by name, but retailers can customise content based on each shopper’s history. In addition to marketing, retailers like Dresden are personalising products by letting shoppers design their own sunglasses using recycled plastic waste. In-store, Bluetooth beacons (https://www.beaconstac.com/what-is-a-bluetooth-beacon), and mobile point of sale screens (https://imaginenext.ingrammicro.com/ trends/march-2017/seven-tips-for-selling-point-of-sale-displays) are allowing retailers to greet customers by name when they walk in, and better still, provide relevant information based on previous customer activity. Targeted promotional pop-ups in-store also allow retailers to attract and engage shoppers.

FMCG BUSINESS - APRIL 2019

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[ fresh produce ]

BEST IN SEASON

T

he hot and dry weather we all enjoyed over the summer months has caused tremendous challenges for vegetable growers and has affected crops including broccoli, brussels sprouts, cauliflower, kale, lettuce, Asian greens, silver beet and spring onions - basically any leafy green vegetable.

With no rain falling in growing regions, (Nelson being exceptionally dry) and even with the best irrigation systems in place, any of these vegetables that were able to be planted in the last two months haven’t yielded well. This means that supply for leafy green vegetables over the next couple of months will be very tight.

However, there are still plenty of other vegetables available that have been less affected, including all hot house varieties like tomatoes, cucumber and eggplant, and also the full range of root crops.

That aside, new season kiwifruit is appearing so start to make room to keep all varieties in stock.

New Zealand grown sub-tropical fruit including passionfruit, persimmons and the ever-popular, feijoa are all available for a short window. Tamarillos are also there for the taking and add interest to your display, as do pitaya or dragon fruit as they are also known as - an exotic subtropical fruit.

Apples

FEIJOAS PROVIDE A SOURCE OF DIETARY FIBRE AND A GOOD SOURCE OF VITAMIN C.”

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FMCG BUSINESS - APRIL 2019

Apples are abundant in April and May, with the season now in full swing. There is a great range of beautiful eating apples available now including Braeburn, Fuji, Royal Gala, Pacific Rose, Pacific Queen, Pacific Beauty, Jazz and Pink Lady to name a few. Apples should be a displayed prominently and be a major feature in your produce department.

What to look for: Check for firmness - apples should be firm to touch. Avoid apples that are noticeably soft, discoloured, or indent easily if you press the skin.

Storage/handling: If possible, store apples in the refrigerator and handle with care to avoid bruising.

Nutrition: Apples are a good source of dietary fibre and vitamin C.

Root crops The whole range of new season root crops including carrots, parsnip, swedes, kûmara, potatoes, beetroot and yams will be in good supply this month and due to the lower supply of leafy green vegetables it will be very important to keep a good range of these.

What to look for: Selecting good root vegetables is the opposite of selecting good fruit – the harder, the better. They should be smooth and free of gashes or bruises.

Storage/handling: All root crops should be refrigerated except kûmara and potatoes, which should be kept in a cool, dark and dry place.

Refrigerating potatoes can alter their flavour.

Nutrition: Root crops contain a multitude of nutritional benefits, providing a source of dietary fibre, folate, niacin, thiamine, magnesium and vitamins A, B6 and C.

Feijoas New Zealanders rejoice when it’s feijoa season and rightly so. These little beauties are only available for a short time – from March until June and your customers will buy them if they are visible in your produce department.

What to look for: Choose plump and firm fruit.

Ripeness is judged by the size and colour of the feijoa.

Storage/handling: Ripen at room temperature, then store in the refrigerator and handle with care.

Nutrition: Feijoas provide a source of dietary fibre and a good source of vitamin C.

Join us on

www.unitedfresh.co.nz

Paseo UltraSoft Designer Tissues 140s Luxurious 3Ply facial tissues with LB technology to make them ultra thick & UltraSoft. Designer boxes were ‘highly liked’ in research with NZ consumers, with design superseding variety (eg Aloe Vera) in shopper decision tree. Available in Frangipani + Vitamin E, Aloe Vera & HypoAllergenic from April 2019.

RRP $2.99 www.paseo.co.nz

Pop ‘n’ Good Kettle

Bourbon Beef Brisket Beak & Sons have introduced a new product to their popular slow cooked meat range: Bourbon Beef Brisket. Proudly made with NZ beef, and already slow cooked for tenderness and convenience, it’s super easy to prepare taking just 20 minutes to heat and slice.

Available in the butchery chiller. info@beakandsons.co.nz https://www.facebook.com/ Beak-Sons-NZ

Sweet and Salty Kettle popcorn is the perfect balance of sweetness and saltiness. Being gluten and dairy free it appeals to a wide range of customers and is ideal for a guilt free snack. Popped and grown right here in NZ, naturally air popped and with no artificial flavours or colours – it’s Pop n Good!

Wilson.co.nz info@wilson.co.nz 09 3795350

Tuffy XL Kitchen Wipes - 40 pack

Healthy Never Tasted So Good!

We know cats can be fussy, but what’s not to love about our 100% natural, freeze dried treats made entirely from sustainably sourced Marlborough King salmon and produced right here in NZ? The Omega Plus treats range are high in protein and a rich source of healthy omega-3 to keep your pets happy and healthy.

For more information please contact your Alliance Marketing representative or phone 09 263 9466 www.omegaplus.co.nz

Big XL 20cm x 30cm sheets - Up to 50% bigger than standard cleaning wipes. Thick, strong, effective and convenient cleaning in one XL wipe. For wiping kitchen surfaces clean or tuffer jobs like BBQs, ovens and rangehoods. Tuff on GREASE while soft on SKIN with naturally derived cleansers and olive oil infusion to leave hands soft. No alcohol, so no gloves required.

RRP $4.99 or 12c/sheet vs Paper towel 2c/sheet = retail trade-up. www.cottonsoft.co.nz/our-brands/tuffy. html FMCG BUSINESS - APRIL 2019

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SUPER SOUPS

Local suppliers have traditional favourites in their range for the colder weather again, but some have also aimed their product development in new directions.

N

ew Zealanders have enjoyed a superb summer weatherwise, but with the temperatures cooling and the rainfall increasing, the days of winter will be bringing different types of meals to mind. In place of cool salads will already be comfort foods such as roasts, pies and stews – and that culinary favourite that perhaps epitomises winter warmth more than any other, hot soup. Soups are not only warming but tasty and nutritious, and we are fortunate to have a wide selection to choose from, made by manufacturers with excellent track records.

Comforting King Traditional Soup Wilson Consumer Products markets King Traditional Soup. “King soup has been cooking in Kiwi kitchens for more than 60 years and it is still proudly made in New Zealand,” says Marketing and Business Development Manager, Susan Harvey.

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FMCG BUSINESS - APRIL 2019

[ category insights ] “Being economical, comforting and versatile it is easy to see why Kiwis love King traditional soup mix. While many customers enjoy it as a soup, by adding water or their own vegetables or meat, it is also a popular hearty base for casseroles and other slow cooked meals.

“While cool weather is obviously a key trigger for soup purchases, wet weather also plays a big part in consumer’s appetite for soup,” says Harvey.

“Making King Soup is a very traditional activity during winter months when you don’t want to go outside and need something warm and nourishing to eat. Unlike other soups, King soup takes 1½ hours to cook. This is a benefit as it fills the house with wonderful cooking aromas which are warming and comforting, and as King soup has been around for more than 60 years, it reminds many of family times together.

“We will be reminding customers this year via radio ads to stock up on King Soup prior to cold and rainy weather. Ads will play around the weather forecast to encourage purchase during winter,” says Harvey.

Pitango partners with Sunfed One of New Zealand’s favourite soup and meals producers, Pitango, has announced a product partnership with Sunfed to create a limited edition vegan soup available this winter. Their Pitango ‘Soup of the Season’ Sunfed Chicken Free Chicken Thai Style Soup will be available nationally in late April. This partnership aims to make selecting plant based meals easier and more convenient.

“Over the last decade New Zealand has seen a five-fold increase in the consumption of vegan meals,” Pitango General Manager, Mary Boulton told FMCG Business.

“New Zealanders are now actively choosing to include vegan, plant-based meals into their weekly menu at least once a week.”

One in 10 New Zealanders now are vegetarian or mostly meat free according to a recently published report from The Better Futures.

“Millennials are leading the plant-based movement with growing concerns and consideration for animal welfare, personal health and the environment,” continued Boulton. “With this younger generation it is significantly changing the projection of most industries, including FMCG. And we want to cater to that change.”

Sunfed is the new kid on the supermarket shelf block, having grown rapidly in popularity right from market launch due to their debut product Sunfed Chicken Free Chicken.

“Sunfed is all about empowering consumers by expanding their choice,” explained Shama Sukul Lee, CEO and founder of Sunfed. “As awareness of the impact of animal protein grows, consumers are looking for alternative protein options; and existing meat alternatives on the market are not comparable in taste, texture and nutrition. With Sunfed, I wanted to offer consumers a real choice where they could buy an alternative protein which had both the delicious meaty feel and good healthy nutrition.”

Like Pitango, Sunfed is created using natural wholesome ingredients. “We turn protein-packed pulses into delicious meaty goodness,” said Sukul Lee. “New Zealand is known for producing very high quality protein, and Sunfed stays true to that by offering consumers plant-based meat that has the best meaty texture on the global market, and with the cleanest most minimalist ingredient deck made from premium yellow peas.”

Boulton says the Pitango Soup of the Season Sunfed Chicken Free Chicken Thai Style Soup is “completely clean label: soy free, gluten free, preservative free, GMO free and 100% vegan. It is high in protein and is available in a 380gm chilled pouch ready to heat and eat. This convenient meal also contains two serves of veggie per pack.

“Pitango has a reputation for creating delicious wholesome meals, guaranteed to be lovingly cooked using locally sourced products and homestyle methods. Sunfed have aligned values and ethics that we do, producing a chicken product that is a clean label high quality meat alternative,” she concluded.

ONE IN 10 NEW ZEALANDERS NOW ARE VEGETARIAN OR MOSTLY MEAT FREE.”

Source: NIELSEN SCANTRACK Total Supermarkets - MAT to 24/02/2019 Total Soup (Ambient, Chilled, Mixes)

83,687,060

2.0%

Fresh Soup

26,314,332

6.6%

Canned Soup

24,030,464

-0.5%

Instant Soup

17,079,205

-0.6%

Packet Soup

10,419,871

4.8%

Soup Mix & Pulses

5,843,188

-3.7%

FMCG Business produces a monthly snapshot of category news and highlights, based on information from participating clients and Nielsen data available at time of print. To showcase your products in upcoming category reports, please contact jbremner@intermedianz.co.nz .

FMCG BUSINESS - APRIL 2019

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F

OUTSTANDING NZ FOOD PRODUCERS SHINE

oodies have a slew of top quality products – including many new releases - to look out for when they are shopping, following the announcement of the 2019 Outstanding NZ Food Producer Awards medal winners.

GOLD MEDAL WINNERS DAIRY, GOLD MEDAL WINNERS Bellefield Butter, Miso Cultured Butter Charlies Gelato, Strawberry Gelato Lewis Road, Gold Top Organic NonHomogenised Jersey Milk Meyer Cheese, Smoked Gouda The Drunken Nanny, Lemony Lush The Drunken Nanny, Black Tie The Drunken Nanny, Dill Lush Whitestone Cheese Company, Ferry Road Halloumi Whitestone Cheese Company, Vintage Five Forks Whitestone Cheese Company, Vintage Windsor Blue Wooden Boutique Freezery, Blackcurrant Crunch Ice Cream

EARTH, GOLD MEDAL WINNERS Augustine’s of Central, Preserved Sundrop Apricots in a Riesling Syrup Barker’s of Geraldine, Fruit for Cheese, Feijoa and Pear Chia Sisters Bottled by the Sun, New Zealand Feijoa & Apple Juice Greytown Honey, Kamahi Honey Greytown Honey, Manuka Honey (200+ MGO) Greytown Honey, Manuka Honey (400+ MGO) Harraways HARR-OS Oat Bites Indian Spice Kauri Kitchen Cranberry & Walnut Loaf Kiwi Quinoa Manaaki Kamokamo Pickle Mamia’s, Ethiopian inspired plant-based cooking sauce & relish Nut Brothers Super Crunch Peanut Butter Pinoli Mediterranean Pine Nuts Roebuck Farm, Leaves + Shoots Sweetree, Marokopa Spring Honey The Clareville Bakery, The Clareville Cracker 16

FMCG BUSINESS - APRIL 2019

The Yummy Fruit Company, SweeTango Apples Thoroughbread Paleo Gold Thoroughbread Paleo Fruit Loaf

DRINK, (part of the EARTH category) GOLD MEDAL WINNERS Chia Sisters Bottled by the Sun, Nelson Apple & Boysenberry Juice Chia Sisters Bottled by the Sun, New Zealand Feijoa & Apple Juice

PADDOCK, GOLD MEDAL WINNERS A Lady Butcher, Free Range Coppa BavariaNZ Fennel Delight Kiwi Bacon Maple Middle Bacon L’Authentique, Chicken Liver Parfait with Shiraz Jelly Pastrami & Rye, Pastrami Provenance Lamb by Provenance Meat

WATER, GOLD MEDAL WINNERS East Rock - Gisborne Terakihi Genevieve’s Original Scallop Mousse

Allyson Gofton joined the judging team again.

SILVER MEDAL WINNERS DAIRY, SILVER MEDAL WINNERS Clearwater Farm, Organic Honey Yoghurt Clevedon Buffalo Company, Truffled Pepper & Porcini Cheese Tartinade Lewis Road Creamery, Premium Garlic & Parsley Butter Performance Protein, Vanilla Flavoured Sheep Milk Drink Pure New Zealand Ice Cream, Kaffir Lime and Ginger Ice Cream The Drunken Nanny, Fresh Lush The Drunken Nanny, Goat Milk Kefir Whitestone Cheese Company, Mt Domet Double Cream Brie Whitestone Cheese Company, Lindis Pass Brie Whitestone Cheese Company, Probiotic Camembert Whitestone Cheese Company, Windsor Blue

[ feature ] DRINK, (part of the EARTH category) SILVER MEDAL WINNERS Aroha Elderflower Cordial Greenleaf Organics, Lemon Switchel Heke Homemade Herbals, Awake and Aware Happy Belly Ferments, Ginger Beer Flavoured Water Kefir Hakanoa Handmade Drinks, Wild Ferment Lime & Chilli Ginger Beer Hill Road, Fresh Orange Juice Something Big is Brewing, Kombucha Kraft Ginger Kombucha

EARTH, SILVER MEDAL WINNERS Barker’s of Geraldine, Fruit for Cheese Blackberry and Brandy Blue Frog, Raspberry and Vanilla Granola Daily Organics, Apple Cider Vinegar Greytown Honey, Native Honey Greytown Honey, Wildflower Honey Hunt and Gather Bee Co, Rewarewa Honey Kiwi Saffron, 100% Kiwi Saffron, NZ grown saffron threads Forage and Ferment, Mexi Kraut Mandy’s Horseradish Pure Mandy’s Horseradish Sauce NoShortcuts Gourmet Chutneys, Feijoa Kasundi Omahu Valley Citrus - Spicy Mandarin Marmalade Pam’s Finest Saffron & Ricotta Pasta Sauce Pic’s Peanut Butter, Boysenberry Jelly Revive Cafe, Revive Bites Peanut Choc Proper Crisps, Marlborough Sea Salt Pure Delish, Raspberry & Maple Nut Nograin-ola Pure Delish, Pecan, Ginger & Coconut Nograin-ola Pure Delish, Primal Bar Something to Crow About, Cashew Cherry Chia Muesli Sonjas Taste of Austria, Gluten-Free Vegetarian Mushroom & Brie Pie The Damn Good Food Company, Wholesome Frozen Treats Citrus Zing The Damn Good Food Company, Wholesome Frozen Treats Double Berry The Lucky Taco, Chipotle Chicken Fiesta Kit Thoroughbread, Paleo Seed Waiheke Herbs Aioli with Herbs The Remarkable Chocolate Co, Organic Chocolate Bark Wise Boys Aioli

PADDOCK, SILVER MEDAL WINNERS A Lady Butcher, New Zealand Wagyu Bresaola Costal Lamb, Cap off Rumps Frank’s Sausages, Veal Bratwurst

Homegrown Farm Fresh Meats, Speckle Park Beef Kiwi Bacon, Streaky Bacon L’Authentique, Pork & Fennel Sausages Whitestone Cheese Company, Shenley Station Blue and Steak Gourmet Pies

BRONZE MEDAL WINNERS DAIRY, BRONZE MEDAL WINNERS Bellefield Butter, Ghee Manuka Bellefield Clotted Cream Clevedon Buffalo, Herb & Garlic Cheese Tartinade Clevedon Buffalo Company, Smoked Paprika Cheese Tartinade Creative Cooking, Garlic & Rosemary Superseed Crackers The Drunken Nanny, Pasteurised Goat Milk Whitestone Cheese Company, Shenley Station Blue

DRINK (part of the Earth category), BRONZE MEDAL WINNERS Fern Glen Farm, Performance Protein, Coffee Flavoured Sheep Milk Drink Fern Glen Farm, Performance Protein, Chocolate Flavoured Sheep Milk Drink Hakanoa Handmade Drinks, Dry Ginger Beer The Kvas Company, Brod Green Hemp and Manuka Kvas

EARTH, BRONZE MEDAL WINNERS Augustines of Central, Augustines Quince Paste Blue Frog, Apricot and Hemp Blue Frog, Apple and Maple Granola Cartel Food Company, Black Bean, Roasted Corn and Chilli Lime Burrito Ceres Organics, Fritter Mix Herbalicious Fix & Fogg Coffee and Maple Peanut Butter Genevieve’s Saffron & Orange Vinaigrette Greytown Honey, Clover Honey Greytown Honey, Manuka Honey (100+ MGO) Kohkoz, Golden Falafel Bites Kohkoz, Traditional Hummus

Isobel Olives, Premium Extra Virgin Olive Oil Molly Woppy Handmade Gingerbread Kids Iced Artisan Cookies Molly Woppy Handmade Milk Choccy Chunk Artisan Cookies Nanuk, Frozen on the Island, Avocado ice cream on the stick Prof’s Chilli Jam Pam’s Finest Tomato, Almond & Olive Pasta Sauce Proper Crisps, Onion with Green Chives The Lucky Taco, Veg Calabacita Fiesta Kit The New Zealand Quinoa Co, Natural Quinoa Traditional Country Preserves Sugar-free Plum Sauce Ziggy Ardor, Saffron Tawari Honey

PADDOCK, BRONZE MEDAL WINNERS Olliff Farm Premium Pasture Eggs Zaroa NZ, 100% Pure Natural High Country Lamb Bacon Rasher Zaroa NZ, 100% Pure Natural High Country Lamb Breakfast Bratwurst Saussi

Expert judging team Twenty food professionals assessed more than 180 products during judging in March.

Following the judges’ assessment of taste, producers’ sustainability, brand story and packaging were also considered and 129 medal winners were chosen.

Shoppers are able to identify products as they will carry the gold, silver and bronze medal stickers from the 2019 Outstanding NZ Food Producer Awards – a guarantee of product quality.

For the third year, well-known New Zealand food writer and champion for locally-grown and made food products, Lauraine Jacobs was head judge. She said it was great to see the innovative approach many food producers had taken using premium ingredients predominantly grown and harvested in New Zealand.

Flavour, aroma, texture, appearance and innovation account for 80% of the judging mark, with the rest of marks coming from brand story, packaging and sustainable business practice. Specialist sustainability judge Emily King of Spira Consulting noted that this year the sustainability detail provided with entries was higher than previous years.

All Gold Medal winners are in contention for the Outstanding NZ Food Producer Awards Supreme Champion, Category Champion and Special Awards, which will be announced on Tuesday 16 April.

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NEW ZEALAND’S FINEST

Here’s a snapshot of some of the amazing, medal-winning products from the Outstanding New Zealand Food Producer Awards 2019.

Kiwi Quinoa Kiwi Quinoa is proud to be the original producer of the sought-after health food in New Zealand.

Kiwi Quinoa has an impressive nutritional profile and contains 20% more protein and dietary fibre than imported quinoa.

It’s one of the few plant foods considered to be a complete protein, it contains a variety of antioxidants and is low GI.” Contact dan@kiwiquinoa. com or Ph (06) 388 0920 www.kiwiquinoa.com

Harraways HARR-OS ® Indian Spice Oat Bites – A world of taste in every crunch!

Starting with good old Harraways Kiwi Oats, air-baked to a perfect light crunch, then fancied up with a classic blend of toasted Indian spices: Sweet cumin, a pop of hot paprika and fragrant turmeric!

Now available at participating New World and Pak N Save stores nationwide!

Join the conversation online: Facebook, Instagram www.harraways.co.nz

East Rock East Rock is a family owned boutique fishery from Gisborne, New Zealand.

Our small inshore boats carefully harvest fish on short trips, to ensure it is delivered to you wharfside fresh. Every delivery can be traced back to the boat it was caught on and the area it was caught in.

Contact info@eastrock.co.nz www.eastrock.co.nz 18

FMCG BUSINESS - APRIL 2019

Aroha Elderflower Cordial Aroha Elderflower Cordial is made from Elderflowers harvested wild across the Canterbury Plains. With a distinct, refreshing floral taste Elderflower Cordial is ideal for use with soda water with sparkling wine or white spirits.

Available at Farro Fresh stores.

Contact Mark Dillon mark@arohadrinks.com www.arohadrinks.co.nz

[ feature ] NoShortcuts Feijoa Kasundi

Provenance Meat Provenance Lamb comes from a small family business that produces 12,000 lambs per year under a regenerative agricultural farming system in Otago.

These “pan ready:” cuts have a subtle sweetness complimented by ‘nutty’ undertones and silky smooth texture.

This truly reflects the unique terroir from which the lamb grows.

Contact Michael Coughlin (Brand Ambassador & Chef) michael.coughlin@ provenancemeat.co.nz www.provenancemeat.co.nz

NoShortcuts is handmade, using fresh produce.

There are no artificial colours, fillers, chemicals, preservatives, flavours or setting agents used in our processes. Made from Fresh whole NZ Feijoas, turmeric, fresh ginger, fresh garlic, white wine vinegar, sugar, spices, salt.

Kasundi is an Indian style chutney; hot, spicy, tangy and in this case, healthy. Addictive with pork; curry, chicken, lamb; as a marinade, with cheeses, sandwiches, crackers and antipasto platters.

Non Gluten, Vegan, Dairy Free, NZ natural fruit.

Contact Mary Brons mary@noshortcuts. co.nz or Ph 027 285 1111 www.noshortcuts.co.nz

Prof’s Chilli Jam Sweet, spicy hot and delicious. Use as a baste for BBQs, with cheese and crackers, smoked salmon or poached eggs. Try it at Prof’s@Woodlands with prawn twisters. Or see our website for an awesome BBQ prawn recipe. Made from gluten free AND vegan ingredients. 220g.

Contact Kate Wilson katew@ktpi.co.nz www.profs.co.nz

Isobel Olives Proper Crisps Here at Proper Crisps we know you deserve real food, and crisps without compromise!

We’re proud to make our crisps the traditional way using only simple, natural ingredients. This delicate balance of Gourmet Onions, Chives and Marlborough Sea Salt will definitely tantalise your taste buds. Let your cravings begin!

Contact sales@propercrisps.co.nz or Ph (03) 546 8980 www.propercrisps.co.nz

The grove is situated in the lower Wairau Valley, Marlborough.

The olives are grown using organic and biodynamic principles.

A premium Extra Virgin Olive Oil certified by Olives NZ, awarded two silver medals for 2018.

Three blends available, delicate, medium, robust, which provide for different culinary purposes and provide multiple health benefits.

Contact: Dr Chris Piper Ph 0274985404 www.isobelolives.co.nz/the-oils. html

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S

HEALTH & BEAUTY TRENDS

kincare and haircare suppliers find that shoppers are now looking for something new in the products they purchase.

Consumers are also far more particular that these products contain natural ingredients and are more aware of environmental factors, such as the packaging these products come in. Manufacturers and marketers have taken note of these trends.

Earthwise Nourish Haircare proves popular Earthwise has pioneered eco-friendly cleaning for more than 50 years in New Zealand. Brand Manager Emma Clarke says: “The company quickly expanded the brand footprint into personal care with the launch of Earthwise Nourish, which is experiencing double-digit value growth +28.7%, ahead of the category +1.9% for the latest six months to 13.01.19” (IRI MarketEdge Hair Care Brand Performance Report).

“Growth has derived from a brand refresh to introduce a new contemporary look, salon style bottles and the addition of six SKUs to the range in May 2018. Earthwise Nourish shampoo and conditioner sales alone have increased by 128% as at latest quarter to 10/03/18 (IRI MarketEdge Total Key Accounts). Innovation included two haircare treatments (a first for the brand), to encourage incremental sales,” says Clarke.

“Consumers are placing greater importance on hair health and pampering themselves, with 42% of consumers looking for natural ingredients (Euromonitor International Beauty Survey 2016). Not surprisingly, we see consumers adopting treatments as part of their haircare routine. Earthwise Nourish products are made from the finest natural quality botanicals and are free from harsh chemicals, which is clearly resonating with consumers.”

“Sustainability and a continuous focus on improving the environmental footprint is paramount at Earthwise. The company has pledged support to the New Zealand Plastic Packaging Declaration, committing to have 100% of our packaging recyclable, reusable or compostable by 2025 or earlier.”

“Earthwise has also joined the New Plastics Economy Global Commitment, which will provide a platform for the company to collaborate with like-minded and passionate businesses towards a 20

FMCG BUSINESS - APRIL 2019

common goal of establishing a circular economy for plastic. Earthwise Nourish haircare will move to bottles made from 100% recycled plastic, sourced from juice and water bottles this year,” Clarke says.

Glow Lab - natural products that work Launching less than 18 months ago, Glow Lab was built from the inside out based on extensive research with women in New Zealand.

“Over 35% of consumers are looking for natural ingredients, however the biggest barrier to purchase was the belief that natural products don’t work”, says Brand Manager Fenella Brown.

“Consumers wanted a natural range that’s beautiful to use, effective and affordable.

“Glow Lab has a unique position in the market – combining natural formulations with scientifically proven active ingredients to deliver the efficacy consumers crave from natural products, providing an opportunity to drive category value sales by trading consumers up from mainstream brands and encouraging channel switch from pharmacy and department stores,” she says.

“Glow Lab is resonating with consumers, awarded the Best Emerging Brand at the TVNZ Marketing Awards 2018, and is on track to becoming no.1 natural personal care brand in NZ Grocery, delivering significant incremental sales to the category.

“With proven success, the brand continues to expand its footprint across skincare, haircare and personal wash, with more than 50 products launched in just 18 months. The newest addition to the range is Glow Lab Purple Shampoo and Conditioner, the first natural Purple Shampoo and Conditioner available in supermarkets. Made in New Zealand, Glow Lab’s new silicone and sulphate-free Purple Shampoo and Conditioner corrects unwanted yellow or brassy undertones to enhance the vibrancy and colour longevity of blonde, lightened or highlighted hair. Its restoring formula also naturally protects and improves the condition of blonde hair, thanks to the benefits of Keratin, the ‘hero’ ingredient across the range, usually found in higher end salon brands,” says Brown.

“Following Glow Lab’s pledge to reduce the use of virgin plastic, Glow Lab haircare and personal care bottles have already moved to being made from 100% recycled plastic, sourced from water and juice bottles”.

[ category insights ] what we’re putting on our skin, rather than be confused by a raft of chemical ingredients no-one really knows the long-term impact of,” says Young.

We aren’t the only ones who like knowing what goes on our skin.

With 46% of New Zealand male skincare buyers saying natural ingredients are an important purchase driver, they’re increasingly popular with consumers as they’re perceived as purer and safer.

The new essano Man range includes: SPF15 Moisturiser, Sensitive Face Wash, Everyday Moisturiser, Anti-Irritation Face Scrub, No Irritation Shave Crème and Sensitive shave Gel.

Essano, NZ’s #1 natural skincare brand continues to grow Essano Superfoods launched here in September 2018 and has been Mix Limited’s biggest launch since essano Rosehip (the no.1 natural skincare range in New Zealand*) in 2013.

“Within 26 weeks, essano Superfoods has become the fourth largest natural brand in grocery, surpassing brands such as Goodness, By Nature, Thankyou and Ecostore,” says General Manager of Marketing at Mix Limited, Caroline Clarke. “essano Superfoods combines the natural power of raw, organic plant extracts, from cinnamon, turmeric and kale to ensure maximum potency for the most effective skin-enhancing results.”

Clarke explains that, consisting of 12 products, “the range has been extremely well received with amazing consumer feedback.”

Mix Limited plans to continue significant marketing investment behind essano throughout 2019 and into the future. *IRI NZ Grocery Dollar share skincare quarter to 27.01.2019

New body washes essano has introduced three new favourites to the range of natural body washes, all of which have been re-designed in new packaging, using 100% recycled plastic.

“Moving our new Body Wash bottles to 100% rPET is part of our commitment to reduce single-use plastic pollution, following the transition of our shampoo and conditioner bottles last year,” says CEO Craig Langley.

“In the last year alone, we have repurposed 27.5 tonnes of pre-used plastic, collected from kerbside and commercial recycling. Using recycled materials means less new plastic has been made and there’s less plastic heading for landfill too.”

Moisturising Vanilla & Chia Seed (to soothe and nourish), rejuvenating Collagen & Goji Berry (to renew and condition) and purifying Micellar & Mandarin (to gently cleanse) join the sophisticated scents of Rosehip & Jasmine, Coconut & Frangipani, and Manuka & Elderflower to repair, cleanse and soothe all skin types.

Source: NIELSEN SCANTRACK Total Supermarkets MAT to 27/01/2019 Val Sales Val % Chg YA

Powerful natural skincare for men essano Man is a shave and skincare range designed to reduce irritation while improving skin appearance, without harmful chemical ingredients or a hefty price tag.

It is made with “high-quality natural ingredients that are naturally good for sensitive skin: skin-conditioning aloe vera, green tea, Tasmanian pepperberry and calming ginger extract,” says essano cofounder, Shane Young.

When Young was suffering from irritated skin he tried “every sensitive offering on the market,” only to find they contained harmful chemicals that further inflamed his skin. Extensive research showed that natural products delivered superior results to those with synthetic ingredients, and he set out to create a plant-based, natural product.

“We developed essano MAN on the basis that we’d prefer to know

Total Haircare

140,408,805

-0.1%

Shampoo and Conditioners

93,914,248

-0.7%

Hair Colourants

25,228,697

-0.3%

Hair Styling Aids

8,761,115

-2.7%

Hair Spray

6,037,762

-2.0%

Hair Treatments

4,780,084

25.0%

Topical Anti Parasitics

1,217,178

2.9%

Hair Creams

459,245

2.9%

Hair Loss Products

1,121

41.7%

Total Hand Body (Excl. Baby)

24,776,053

-5.5%

Body

19,885,030

-7.0%

Hand

2,783,144

9.9%

Face

1,889,899

-4.1%

Wash

217,981

-36.8%

Total Personal Wash

102,548,046

3.2%

Bodywash & Shower Gel

45,822,864

2.9%

Liquid Handwash

25,819,380

6.6%

Solid Soap

25,716,735

0.4%

Hand Sanitizers

3,029,110

2.4%

Bath Additives

2,159,958

5.4%

FMCG Business produces a monthly snapshot of category news and highlights, based on information from participating clients and Nielsen data available at time of print. To showcase your products in upcoming category reports, please contact jbremner@intermedianz.co.nz .

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21

HEALTHY OPTIONS FOR TREASURED PETS

M

edallion Pet Foods, a long established business based in Hawke’s Bay has launched Perfect Grain Free dog roll, a premium range of dog rolls.

Marketing Director Jane de Borchgrave explains: “PERFECT Grain Free is a 100% grain free, nutrient-dense dog food, rich in high quality meat protein from a single meat source. Available in two flavours; Beef & Beetroot (+90% fresh, New Zealand raised, grass fed beef) and Chicken & Pumpkin (+90% cage free, fresh chicken), the brand has a clear and unique positioning within the category, distinctive packaging clearly communicating benefits on ‘front of pack’ to the shopper in store, and the single meat protein source means the shopper knows exactly what meat they are feeding their pet.

“With the growth of ‘grain free’ offers in the traditional dry and wet dog food formats, PERFECT Grain Free dog roll heralds a new and innovative position for Medallion, is the only dog roll to offer the choice of ‘grain free’ in this dog food format, and is well positioned to command a premium with its unique product offer. The premium range is priced to deliver healthy margins to the category and set to deliver real growth to the total value of the Chilled dog roll category.

“PERFECT Grain Free directly addresses the consumer megatrends of humanisation of pet food with pet parents increasingly seeing their pets’ diets as important as their own, health and wellness with shoppers seeking to improve the well-being of pets with ingredient and health beliefs driving food choices, premiumisation with shoppers spending more on products that make their pets healthier and are more sensory satisfying, and social and environmental consciousness with provenance, animal welfare issues and supporting local players being drivers of food choice,” she says.

To find out about stocking PERFECT Grain Free, talk to your Alliance Marketing Sales Representative, call Alliance Marketing Head office on 09 263 9466 or contact Medallion on www.perfectdogfood.co.nz

Omega Plus The rationale behind New Zealand King Salmon creating the Omega Plus range of pet food is twofold. The company’s aim is to use every part of their salmon, which is sustainably farmed in the Marlborough Sounds and to ensure nose to tail utilisation. Secondly, we all want what’s best for our pets and Omega Plus knew they had the ideal primary

G RAI N FR EE Real Innovation delivers value growth in chilled pet food with New PERFECT Grain Free.

100% grain free, nutrient dense dog roll, rich in high quality meat protein from a single meat protein source.

Go to perfectdogfood.co.nz for more info *Excluding water for processing

90%

Grass fed NZ Beef *

90%

Cage free NZ Chicken*

7%

Fresh Vegetables*

0%

Grains

Added Vitamins & Minerals

[ category insights ] ingredient to create a tasty and extremely healthy pet food offering.

Their range of products use their own real Marlborough King salmon and are made right here in NZ. The pet food and treats category continues to grow strongly, driven by the premiumisation and humanisation of pet food and treats. Pet parents are educating themselves on what they are feeding their pets and are prepared to pay a premium for products which meet their requirements.

The Omega Plus range offers wet and dry foods for cats and dogs and a range of treat products, which capitalises on these trends. With health being at the core of the brand, all products are 100% natural and are full of wholesome, natural goodness and delicious high-quality protein.

Densely rich in marine-based omega-3s, Omega Plus supports joint mobility, brain health and a shiny coat.

“We know through extensive research, product trials and working with veterinarians, that for ideal health, animals should consume a diet well balanced in both omega-3 and omega-6 – much like humans require. Therefore, we set about creating this great NZ made product and making it readily available in supermarkets,” says Omega Innovations Division Manager, Simon Thomas.

Source: NIELSEN SCANTRACK Total Supermarkets MAT to 24/02/2019 Val Sales Val % Chg YA Pet Food & Accessories

470,366,783

4.0%

Cat Food

223,585,327

2.8%

Canned Cat Food

109,525,717

1.7%

Dry Cat Food

87,357,653

3.9%

Chilled Cat Food

26,701,957

4.0%

Dog Food

149,633,313

4.2%

Dry Dog Food

66,523,972

5.7%

Chilled Dog Food

59,219,339

2.8%

Canned Dog Food

23,890,003

3.9%

Pet Accessories

97,148,142

6.4%

Dog Treat

36,448,723

6.8%

Cat & Dog Accessories

25,593,694

-2.6%

Cat Treat

18,319,596

26.9%

Bird Feed & Accessories

10,524,000

3.8%

Other Pet Accessories

2,708,944

4.1%

For further information contact Alliance Marketing or visit www. omegaplus.co.nz

FMCG Business produces a monthly snapshot of category news and highlights, based on information from participating clients and Nielsen data available at time of print. To showcase your products in upcoming category reports, please contact jbremner@intermedianz.co.nz .

Made with real Marlborough King salmon Premium, healthy pet food offerings are in demand as consumers continue to increase their spend and humanise their pets.

To see the full range, visit omegaplus.co.nz

For trade enquiries, please contact your local Alliance Marketing representative or phone 09 263 9466

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[ good business ]

NEW FUNDING FOR FOOD RESCUE CHARITIES Recipients of the 2019 Countdown Food Rescue Partners Contestable Fund • Good Neighbour in Tauranga receives $25,000 towards the salary of a Kitchen Manager for the Good Neighbour Kitchen.

• Nourished for Nil in Hastings receives $25,000 to purchase a second vehicle to rescue more food across Hawkes Bay. • KiwiHarvest in Auckland receives $25,000 towards the development of a new educational initiative to highlight how food waste can be used to create meals.

• City Harvest in Christchurch receives $19,700 to purchase a second vehicle to extend food rescue collections in Ashburton and Timaru.

C

ountdown has announced the recipients of its 2019 Food Rescue Partners Contestable Fund, with $165,000 provided to 12 charities in this year’s round.

Countdown has now donated more than $435,000 to food rescue partners over the last three years, which is designed to increase the capacity and help grow food rescue charities to collect surplus food and distribute it to Kiwis in need.

Kiri Hannifin, Countdown’s General Manager Corporate Affairs, Safety & Sustainability, says Countdown is extremely proud to support food rescue partners and the essential work they do in communities. “Our food rescue partners play an incredible role in communities throughout New Zealand, ensuring that food that would otherwise go to waste goes to those who need it most.

“This not only supports Countdown’s own goal towards zero food waste to landfill but the need for assistance from our food rescue partners isn’t slowing down, so they’re a vital part of communities too,” says Kiri Hannifin.

Hastings-based Nourished for Nil cofounder Christina McBeth explains that being able to purchase a second vehicle 24

FMCG BUSINESS - APRIL 2019

COUNTDOWN HAS NOW DONATED MORE THAN $435,000 TO FOOD RESCUE PARTNERS.” means their efficiency to rescue food and distribute it will dramatically increase.

“The funding Countdown has provided means that we will be three times more efficient and allow us to collect greater food volumes. This will provide improved satellite distribution to the wider Hawkes Bay community where we support a range of social agencies who feed hungry Kiwis,” says McBeth.

All Countdown stores across New Zealand partner with The Salvation Army and other food rescue organisations to donate food that would otherwise be destined for landfill. In the last financial year, $3.7 million of food was donated to charities and a further $2.5 million of food scraps was donated to farmers for stock feed.

• Kaibosh Food Rescue in Wellington receives $15,000 to support their annual fundraising event, All Taste No Waste.

• Auckland City Mission in Auckland receives $14,522 towards the purchase of a vehicle to support their Foodlink programme.

• Kairescue in Nelson receives $14,000 towards the salary of an additional driver and operational support.

• Fair Food in Auckland receives $10,000 towards operational support while they set up their new base in Henderson.

• Just Zilch in Palmerston North receives $5000 towards its Piece of Cake annual fundraising drive.

• Love Soup in Hibiscus Coast receives $5000 towards operational support.

• Halo Charitable Trust in Tokoroa, Taupo and Levin receives $4000 towards operational support.

• Kiwi Community Assistance in Wellington receives $3000 towards operational support.

[ good business ]

DANCING STAR SHINES LIGHT ON GARDEN TO TABLE Co-founder of My Food Bag, Nadia Lim, is slipping on her dancing shoes to take on the upcoming season of Three’s Dancing with the Stars NZ – and she’s dancing for Kiwi charity Garden to Table.

National food education charity Garden to Table provides primary school students with essential, hands-on skills so they can grow, harvest, prepare and share fresh food. The curriculum-integrated programme provides broad learning opportunities and empowers self-sufficiency, resilience and self-worth amongst primary-schoolaged children.

Nadia Lim with Aaron Gilmore in Dancing with the Stars. (Photocredit: Mediaworks)

Nadia has chosen to support Garden to Table as her charity as funds raised will enable more students to learn essential food-based life skills. Garden to Table currently operates in 176 primary schools throughout Aotearoa, positively impacting around 23,000 children across years three to six, but there are a further 238,448 children from 1,821 schools who are currently missing out.

Nadia says “The health and wellbeing of our communities is one of my greatest passions and I would love to help arm every child with the skills to access and love fresh nutritious food, no matter their circumstances - I see it as a fundamental right of every child. On top of that, I believe the mental health benefits from getting outside, connecting with nature and getting away from screens are just as important as the nutrition benefits. Teaching kids to love gardening and cooking is absolutely one way that we can give them skills to help look after their mental wellbeing both throughout their childhood and beyond into their adult life.”

MINDFUL MUESLI Something to Crow About are official sponsors of this year’s Breast Cancer Foundation NZ Pink Ribbon Breakfast.

If you love your muesli to have a conscience, you’ll be pleased to know that Whangaparaoa-based business Something to Crow About is giving back to the community one breakfast at a time. The company, which handcrafts a range of nourishing and delicious premium mueslis, has this year partnered up with the Breast Cancer Foundation NZ. They’re an official sponsor of the 2019 Pink Ribbon Breakfast, a community fundraising event to raise funds for breast cancer research in NZ. “Like many New Zealanders we have friends and family who have been affected by breast cancer and Something to Crow About is all about celebrating breakfast. We look forward to supporting and raising awareness for a cause that is close to the hearts of so many kiwis and are looking forward to getting our ‘pink’ on this May”, says owner Christine Millar.

Something to Crow About Mueslis join Ocean Spray Pink Cranberry Juice and Robert Harris Coffee as the three grocery sponsors of Pink Ribbon Breakfast this May. Look out for the pink ribbon packs of Something to Crow About Muesli in supermarkets, with instore specials throughout April and May. Learn more at www.crowabout.co.nz/pinkribbon.

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[ FGC ]

STRIKING THE RIGHT BALANCE

C Katherine Rich Chief Executive NZ Food & Grocery Council www.fgc.org.nz

THE LAW AS IT STANDS TILTS THE PLAYING FIELD IN FAVOUR OF DOMINANT COMPANIES.”

26

FMCG BUSINESS - APRIL 2019

ompanies of all shapes and sizes will be waiting with interest on the outcome of a Government consultation on proposals to strengthen the law protecting consumers and business from anti-competitive behaviour.

The proposals concern Section 36 of the Commerce Act, which is intended to prevent businesses from using their market power to suppress competition.

The Government says the law as it stands tilts the playing field in favour of dominant companies and distorts competition, is difficult to enforce, and is not capturing a wide-enough range of “anticompetitive conduct”. There are whole categories of conduct that are just everyday business practice if a company has no market power, but which are harmful if it has market power. It also says the courts’ interpretation of the law requires a complex test that means companies may get away with some anti-competitive behaviour.

As an example, Commerce and Consumer Affairs Minister Chris Faafoi points to when a powerful retailer asks a supplier not to sell to a competitor.

This, he says, can harm competition because it decreases choice and potentially increases prices for consumers while preventing other businesses from participating in the market. But under the present law, that supplier would be unlikely to be breaching the law.

This sort of thing has happened in the FMCG sector, and I can think of other examples of market behaviour in the past which would be additional appropriate examples. The Government aims to seek feedback on ideas to improve current market rules. Certainly, it points out that New Zealand has a high proportion of markets where there are only a few major companies, and that’s why prohibition against misuse of power is important.

If implemented, the proposals would introduce a legal test that examines the effects of a company’s conduct, levelling the playing field again “by preventing powerful businesses from harming their competitors in ways that produce no benefit to consumers”.

From what I hear, a lot of businesses agree with this, particularly food, beverage and grocery manufacturers.

The other side of the argument is that there is little or no evidence

of harm to justify imposing the regulatory burden and cost of implementing commercial restrictions that would follow the proposed changes, and there’s no need for change. That argument says the proposals would stifle business activity, investment, and innovation across the economy, and that a better solution would be greater enforcement of the existing law.

However, there’s no evidence this has happened in other economies where these laws apply.

The suggested enhancements to New Zealand commercial law should be non-controversial because they simply reflect other countries’ legal frameworks, particularly Australia.

Overall, the proposed changes would be a pro-business move. We do need to strengthen our law around this. There’s no one-size-fits-all solution to reducing the harm caused by such practices, and the best solution would be a suite of complementary measures.

But it is crucial that any prohibitions capture only particularly egregious conduct, and that normal business behaviour should not be affected.

Among the many other countries with similar provisions in law to what is being proposed, Australia strengthened its law in 2016 and there are already calls to make it even stronger. We should also consider the single economic market benefits for New Zealand by having law that is more consistent with Australia’s.

It’s vital that at the very least we look to see if we can improve protections for business, particularly small business trying to get a foothold in the market. In the end it’s about making sure the law is fair to all: retailers and suppliers - irrespective of size and power. Striking the right balance will be the key to ensuring that is achieved.

[ Buy NZ Made ]

WHEN NEW ZEALAND MET PITA BREAD

T

he story of New Zealand made pita bread is the story of Danny Eliahu and his family.

After a holiday in New Zealand, the family fell in love with this Kiwi slice of paradise, however Danny could see something was missing. There was no pita bread available like what he and his wife Hassida enjoyed back in Israel.

On their return from holiday, they sent their son Yaron overseas to learn how to make pita bread. Six months later the family had emigrated to New Zealand and their next adventure had begun. They started with what they had. A small bread making machine and a passion to make a difference.

“Pita bread is a versatile bread. A lot of Mediterranean people like to taste food with their fingers and Pita bread is a mix and scoop thing.

You get to use your fingers but your fingers don’t get messy,” says Yaron Eliahu.

During their first summer in New Zealand, they picked up a van and filled it with pita bread. They drove up north to the Coromandel expecting people to buy a lot of bread. “We couldn’t sell it because people didn’t know what to do with it,” says Yaron. “We gave it away to kids instead and they used it as boxing gloves!

Back in 1988, New Zealand was a virgin market for pita bread,” laughs Yaron.

(L to R) Danny and Yaron Eliahu of Danny’s Pita Bread.

About 30 years later, New Zealanders are well aware of the benefits of pita bread as a sandwich that keeps all the filling inside the pita pocket.

“The beauty with pita is everything stays inside the pocket. Nothing leaks out so it’s great for kids at school. You know that everything you put in the bread will end up in their stomach,” says Yaron.

In a time of heightened awareness of the level of processing many breads undergo to stretch their shelf life, Danny’s Pita Bread have stayed true to what makes pita bread irresistible.

“The bread is made so simply. That’s what gives our bread the aroma and natural taste of bread.

No preservatives. No additives. It’s designed to be eaten fresh. Today many breads are very artificial with everything manufactured in a laboratory; even the flavour, smell and colour is artificial! The only way to do that is if you control the whole process in a chemical way.

We’re different. We use the best flour. We do natural fermentation. It is our knowledge of the bakery. Our staff have been here 25 years and we are proud of our product. We only use five ingredients in our bread; now that’s healthy! Low carb bread is tricking you that it’s good for you,” says Yaron.

According to Yaron, by adhering to the timehonoured traditional way of making Pita bread, it makes you feel more satisfied for a longer time because it has a lower level of water content no matter what you dip, top or fill it with.

“Baba Ganoush, hummus and taramasalata, all sorts of dishes are designed for it. We like it fresh and we like to buy our vegetables fresh and our fish fresh too.

We are starting to get this understanding with people in our society who are striving to go back to the basics.”

Danny’s Pita Bread, Pita Crisps and their Falafel are available in throughout New Zealand at New World, Pak’N Save, Foursquare and FreshChoice.

Ryan Jennings Executive Director Buy New Zealand Made www.buynz.org.nz

THE BREAD IS MADE SO SIMPLY. THAT’S WHAT GIVES OUR BREAD THE AROMA AND NATURAL TASTE OF BREAD.”

FMCG BUSINESS - APRIL 2019

27

[ export ]

SELLING NZ TEA TO CHINA

N Catherine Beard is Executive Director of ExportNZ, which serves its members via regional offices throughout the country.

To find your nearest office go to www.exportnz.org.nz

TOP TIPS Don’t put all your eggs in one basket - diversify and make sure you are not solely focusing on one export market, especially if you are exporting a branded product. We could have gone straight to China but we focused on Europe too for more security and brand awareness building.

If you’re going into the organic market, make sure your certification is recognised in the countries you’re exporting to. New Zealand is one of the only countries in the OECD without regulations around the use of the word ‘organic’.

28

FMCG BUSINESS - APRIL 2019

ew Zealand is not the first place anyone might think of when asked where quality tea is grown. This is a perception the makers of Zealong tea found to be their biggest challenge when starting their export journey. But it’s one they have overcome, to the point where they are now selling to the biggest producers of tea in the world – China.

The only commercial tea estate in New Zealand, producing 100% organic award-winning tea, Zealong began in 1996, when founder Vincent Chen imported 1,500 tea plants from Asia. Inspired by a neighbour’s flourishing garden camellia, he wondered if tea could be grown successfully in the Waikato.

After a rigorous quarantine from New Zealand’s Ministry of Agriculture, only 130 of the plants survived. However, Zealong’s local climate, terroir, and lack of heavy frost proved to be ideal for growing the Camellia sinensis tea plant. This has enabled the farm to increase in size over the past 22 years to grow 1.2 million plants. Not bad, considering Zealong started out as a passion project, with no plan to sell the tea at all. The team only realised there would be a market for it once all their friends and families started drinking it almost exclusively.

“In the early stages of exporting, we knew we had something really different,” says Annalese Webber, Zealong’s Marketing Executive. “Like wine, the flavour of tea is influenced by the terroir, so a tea grown organically in New Zealand is unique. We developed the Zealong brand in late 2009, and approached companies who we knew truly appreciated quality tea - esteemed tea stores like TeeGschwendner (Germany), Mariage Fréres (France), Harrod’s (London), and TWG (Singapore and Hong Kong).

“As the world’s largest consumers of tea and fans of New Zealand’s clean green image, we also knew China would eventually have a market for us, so we started carefully looking for a partner there.”

Over time, the team have seen more of a willingness to use the Zealong brand. Initially, the tea stores would sell it as “New Zealand tea” or give it their own name, but as the trust has

developed and the Zealong name became more well known, Harrod’s for example has changed their label to say Zealong, and TeeGschwendner has signed an exclusive agreement in their first cobranded collaboration.

“New clients are now more likely to take our finished, branded product, and we’ve also found the right partners to work with in China and opened a Zealong flagship store there,” says Webber.

Gaining organic certification and food safety/ traceability certification has been key in growing Zealong’s reputation as a quality tea that really is grown in New Zealand.

After gaining the official certification, it was about finding the right partners who share Zealong’s vision, values, and passion for its products. “It’s more than tea, it’s the story, origins, and the decades of effort that made this all happen,” says Webber.

Where to next?

“At the moment, we’re growing in Europe,” says Webber. “We have new clients in the UK, Switzerland, and the Czech Republic. We’re also looking at developing more stores in different regions of China. Japan and the US are some other markets we’re working on.”

[ legal advice ]

PLASTIC BAG BAN

A

s of the 1st July 2019 plastic bags shall be no more. That is from retailers anyway, they will live on in landfills and in the cupboards of die-hard hoarders. This is because that is the date Waste Minimisation (Plastic Shopping Bags) Regulations 2018 will come into effect.

The legislation was introduced by Associate Environment Minister Eugenie Sage to stem the flow of plastic into the marine environment. Of the public submissions received, 92% of them supported the plastic bag ban, showing the popularity of the initiative.

It is not limited only to supermarket bags either, 78% of the submissions received indicated strong public support for the inclusion of thicker plastic bags in the ban. As a result, bags up to 70 microns thick have been included in the ban. To give you an idea of the micron scale, your standard supermarket bag is about 25 microns thick. The inclusion of bags with thickness up to 70 microns was seen as the most comprehensive way to phase out single use plastic bags.

How the law change will work Essentially any plastic shopping bag that fits under the legislative definition will be banned.

The definition means a plastic shopping bag that (a) is wholly or predominantly made of plastic that is less than 70 microns in thickness; and (b) is new or unused; and (c) has handles.

The penalties are harsh as well. Any retailer who sells or gives away for free a plastic bag commits an offence punishable by a fine not exceeding $100,000. It is likely that the Ministry for the Environment who is responsible for enforcing the ban will work with retailers by way of warnings prior to any court action.

The legislation defines plastic as any plastic material that is manufactured from any source including a bio based source. With this wording compostable and biodegradable bags have been included in the ban as New Zealand doesn’t have the infrastructure to deal with them.

Somewhat surprisingly, ‘barrier bags’ which are the bags found in fruit isles of supermarkets have not been included in the ban as they don’t have handles. Parliament may have let these through due to a lack of alternatives when it comes to weighing produce at the counter.

Any plastic bag that is or forms an integral part of the packaging in which goods are sealed or contained before sale have also escaped the purge.

The bag ban legislation is part of the government’s wider waste reduction programme, which includes placing levies on waste-based activities such as landfills. This in turn is part of the move toward a ‘circular economy’ with the ultimate goal being the elimination of waste. It is through relatively radical though apparently popular steps that this change will be brought about.

Joseph Wright is a solicitor at Steindle Williams Legal specialising in commercial, contract and transactional matters. swlegal.co.nz

OF THE PUBLIC SUBMISSIONS RECEIVED, 92% OF THEM SUPPORTED THE PLASTIC BAG BAN.”

FMCG BUSINESS - APRIL 2019

29

[ events ]

FMCG BUSINESS MARKETING SUMMIT

The Intermedia team is excited to invite you to the inaugural FMCG Business Marketing Summit - an informative, dynamic marketing and networking event for the FMCG and retail industries.

M

ark your diary for Wednesday 21 August 2019 at Ellerslie Racecourse.

Registrations for the FMCG Business Marketing Summit are now open!

Business owners, marketing and brand managers can look forward to leaving with new plans, new ideas, new learnings and new connections.

“This exciting new event will bring together some of Australasia’s most experienced marketing experts for a full day of inspiring talks, innovative ideas and engaging conversations,” says Intermedia Publisher Dale Spencer. “The FMCG Business Marketing Summit will help you take your brand to the next level.”

Topics will include consumer insights, the latest FMCG NPD, research from IRi, creative approaches, the evolution of media, content and social, packaging and instore, FMCG marketing around the world… and much more.

30

FMCG BUSINESS - APRIL 2019

VALUABLE EXPERT INSIGHTS The summit includes a stellar line up of presenters who will share valuable insights that will help motivate change in your organisation and inspire your marketing approach.

Cassie Roma - Head of Content, The Warehouse Group Michele Teague - GM Marketing, ex-Kmart Australia, Air New Zealand, Woolworths Lew Bentley – Director, energi Shopper Marketing Agency Regan Grafton – Chief Creative Officer, Ogilvy Plus more exciting speakers to be announced, watch this space!

Don’t miss out on a full day series of curated sessions that will keep your business ahead of the game in the fast-moving grocery and retail sectors.

THE SUMMIT INCLUDES A STELLAR LINE UP OF PRESENTERS WHO WILL SHARE VALUABLE INSIGHTS.”

Take your brands to the next level at the FMCG Business Marketing Summit!

Wednesday 21 August 2019 Ellerslie Racecourse, Auckland.

Limited early bird tickets at only $295.00 [+ GST] are on sale now at www.fmcgsummit.co.nz

EARLY BIRD REGISTRATION now available for the inaugural

MARKETING SUMMIT 2019 21 August, Ellerslie Racecourse, Auckland

Limited

early bird tickets only

$295 + GST Business owners, marketing and brand managers can look forward to a full-day series of curated sessions to help motivate marketing change in your organisation, along with inspiring talks, innovative ideas and engaging conversations.

The FMCG Business Marketing Summit brings together some of Australasia’s most experienced marketing experts to help your business stay ahead of the game in the fast-moving grocery and retail sectors.

An informative and dynamic educational event for the FMCG and retail industries.

SPEAKERS INCLUDE:

CASSIE ROMA Head of Content, The Warehouse Group

MICHELE TEAGUE Ex-General Manager, Marketing, Kmart Australia

REGAN GRAFTON Chief Creative Officer, Ogilvy New Zealand

KATHERINE RICH CEO, NZ Food & Grocery Council

Other speakers to be announced in research, shopper marketing, media plus packaging and design

Wednesday 21 August 2019 Ellerslie Racecourse, Auckland

Hosted by

Register for your early bird tickets now at www.fmcgsummit.co.nz

[ events ]

C&I EXPO ARRIVES IN NZ!

Outstanding NZ Food Producer Awards celebrations

WHAT’S ON APRIL

AUGUST

16 OUTSTANDING NZ FOOD PRODUCER AWARDS Champion Awards Auckland, NZ https:// outstandingfoodproducer.nz

14-15 C&I EXPO ICC Sydney, Australia www.candiexpo.com.au

5-7 THE FOOD SHOW Christchurch, NZ https://www.foodshow.co.nz

MAY 21 NZ CHEESE AWARDS Trophy Winners Hamilton, NZ https://nzsca.org.nz/cheeseawards/ 24-26 THE FOOD SHOW Wellington, NZ https://www.foodshow.co.nz

JUNE 12-15 FIELDAYS Hamilton, NZ https://fieldays.co.nz/

JULY 25-28 THE FOOD SHOW ASB Showgrounds, Auckland, NZ https://www.foodshow.co.nz

15 32

21 FMCG BUSINESS MARKETING SUMMIT Auckland, NZ fmcgsummit.co.nz

SEPTEMBER 14 GROCERY CHARITY BALL Auckland, NZ https://s2nevents.eventsair. com/2019-grocery-charity-ball/ book/Site/Register 18-19 CONVENIENCE & IMPULSE NZ EXPO 2019 Auckland, NZ www.candiexpo.co.nz

OCTOBER 5-9 ANUGA Cologne, Germany http://www.anuga.com/ 5-6 CHOCOLATE & COFFEE SHOW The Cloud, Auckland, NZ www.chocolatecoffeeshow.co.nz 1-7 CHOCOLATE WEEK New Zealand nationwide www.nzchocolateweek.co.nz

Visit the websites and contact the event organisers for further details and updates.

To have your event listed in FMCG Business email: trubanowski@intermedianz.co.nz.

FMCG BUSINESS - APRIL 2019

C

onvenience & Impulse New Zealand Expo launches in Auckland on 18th and 19th September 2019.

The inaugural C&I NZ 2019 event brings together New Zealand convenience retailers and suppliers from all banners and brands to gather for two days of education, networking and business building.

C&I NZ 2019 is the first national event devoted to the needs of New Zealand’s owners and operators of service stations, convenience stores, dairies, corner stores, newsagents, mini marts, and take-aways. The event promises to be a great resource for all NZ retailers with a convenience offer and suppliers and wholesalers will also be made welcome.

From 10am to midday each day, visitors will be treated to a stellar line-up of industry leaders, discussing the importance of innovation in their businesses. Speakers include: • Mike Arlidge, On The Spot Group Manager (Foodstuffs) • Peter Morton, Director (Herbert Morton Chartered Accountants) • Karina Hellyer, National Operations Manager (Night ‘n’ Day Foodstores) • Brett Barclay, Director (Convenience Measures Australia) • Ali Hamza, General Manager (Bluebird Foods) Hosted by the New Zealand Association of Convenience Stores, Dave Hooker (Executive Director of NZACS) will MC the presentations.

The expo floor will open at midday each day, where visitors will experience the latest and best in convenience products, services and merchandising available in New Zealand.

On the first evening, visitors and exhibitors are invited to an informal Convenience Cocktails event, with drinks, finger food and live band. Tickets for the Convenience Cocktails event must be booked in advance.

C&I NZ 2019 is a trade only event and admission to the expo is free. Tickets to the presentations are $25 for 1 day or $40 for 2 days.

Tickets to Convenience Cocktails event are $65.

For further information and to register your interest, please visit www.candiexpo. co.nz

In partnership with

CONVENIENCE & IMPULSE NEW ZEALAND EXPO 2019 THE CLOUD, AUCKLAND

18-19 SEPTEMBER 2019

SAVE THE DATES www.candiexpo.co.nz 0800 455 785

ORGANISED BY Interpoint Events Pty Ltd in conjunction with C&I Media Pty Ltd and the New Zealand Association of Convenience Stores.

[ events ]

NZ CHAMPIONS OF CHEESE MEDALS REVEALED

T

he NZ Champions of Cheese Awards 2019 judging panel has awarded 223 medals to locally-made cheeses, butter and yoghurt. The Bronze, Silver and Gold Medal winners were announced in March, with the Gold Medal winners vying for one of 26 cheese trophies, which will be revealed in Hamilton in May. Gold medal winners included Over The Moon Dairy, Meyer Cheese, Massimo’s, Karikaas, The Drunken Nanny and Clevedon Buffalo Ltd. Fonterra also won several Gold medals for their Cheddar cheeses, as well as blue cheeses, Brie and Camembert. Westland Milk Products took out Gold for Westgold Salted Butter and Westgold Unsalted Butter.

You can see the full list of New Zealand Champion of Cheese medal winners on the NZSCA website: https://nzsca.org.nz/winners/ NZSCA chair, Neil Willman said the panel of judges assessed the cheeses, awarding 97 gold medals, 99 silver medals and 27 bronze medals. He says the Association had reviewed 34

FMCG BUSINESS - APRIL 2019

entry criteria and the judging formula this year. However, even accounting for the changes in the judging process he said the judges all commented on the high standard of cheese being assessed.

His comments were supported by Master Judge Russell Smith of Australia who presided over the judging. Russell Smith said “the high quality of New Zealand-made cheese is obvious by the large number of medals awarded.”

While cheese across the board impressed, Russell Smith made special note of the Fresh Italian Cheese category, which was introduced to judging for the first time this year. “What was wonderful to see was that while well-known Italian favourites such as mozzarella, ricotta and mascarpone showed great cheesemaking technique so did other styles which are less familiar in New Zealand.

Not only was there a huge increase in the number of Italian-style cheese entered in the competition, importantly the quality was

excellent too. The judges had a challenge picking the winners because the Italian cheeses were new, exciting and well-made.”

Twenty-one cheese experts assessed more than 280 entries to find New Zealand’s top cheese. The Awards also welcomed the return of butter and yoghurt for judging and also 20 cheeses made by dedicated home cheesemakers.

Willman made special mention of the Awards sponsors. “The NZ Champions of Cheese Awards wouldn’t be possible without the businesses which support our industry and we are grateful for their generous contributions”.

The NZ Champions of Cheese Trophies will be announced on Tuesday 21 May at a dinner at the Distinction Hamilton Hotel and Conference Centre.

Organised by the New Zealand Specialist Cheesemakers Association, the NZ Champions of Cheese Awards has been run since 2003.

Out & About

John Moffett, Antonia Prebble and Le Creuset NZ Country Manager Rebecca Faid at a launch event in Auckland.

ah Star Serve Winner Sar Evers, New Zealand Finals. ught Master Franck Heineken Bartender the at eld Heineken Global Dra nsfi Ma is en Ambassador Chr Ewing, and NZ Heinek

At the NZ Champions of Cheese Awards judging in Auckland (L to R): Nikhil Sawant and Philip Greenslade from Countdown – sponsors of the Awards.

SNAP & WIN!

Entrepreneur Nadia Lim is dancing with Aaron Gilmore in the new season of Dancing with the Stars NZ – for Kiwi charity Garden to Table.

Has your team moved to new premises, or been part of a fun event, great harvest, or promotional activity? Send us your favourite snapshots to be in to win the new NIVEA Q10 Power range valued at $117.95. NIVEA has developed its most powerful Q10 formula yet. NIVEA Q10 POWER is a highly effective face care range which works with two of the skin’s own active ingredients - coenzyme Q10 and Creatine.

Just email your high res image with a caption to trubanowski@intermedianz.co.nz

FMCG BUSINESS - APRIL 2019

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www.theshout.co.nz April 2019

Future Chardonnay

The evolution of this polarising varietal

PLUS OUR CONTRIBUTORS n BRUT IPA n NEW WORLD BEER & CIDER AWARDS NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

Four diverse styles of Chardonnay are blissfully crafted by the Allan Scott Family.

Give them a try at www.allanscott.com

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[ editorial ]

Back on board!

The Shout Editor Charlotte Cowan

HAPPY APRIL, Shout readers! I’m pleased to inform you all that I’m back from maternity leave, having had my little girl - Belle Daisy - in November. Now that I can partake in a wine or two again, let’s chat about what’s happening in this issue.

For lovers of Chardonnay and the Hawke’s Bay (or both), we have some of New Zealand’s best wines tasted by Cameron Douglas MS on pgs 12-15. Plus, John Oszajca gives us the downlow on one of the new and unique IPAs – Brut IPA (yip, like the sparkling wine) – on pgs 16-17.

And speaking of Cameron and John, we thought it was about time to introduce our amazing contributors to you. We’re lucky to work with some of this country’s best liquor experts, check out their bios – and our brand new Sales Director – on pgs 8-9. Have a great month!

CONTENTS April 2019 4

Industry news and insights

7 Key trends revealed at ProWein 2019 As told to Intermedia’s Paul Wootton 8

Best in the business Introducing The Shout NZ’s amazingly talented contributors

10

inding New Zealand’s best F brews Q&A with New World Beer & Cider Awards judge, Kelly Ryan

@theshoutnz and sign up to our fortnightly eNewsletter at www.theshout.co.nz.

15 Hawke’s Bay highlights

Tasting notes from Cameron Douglas MS 16 The new fizz: Brut IPA Beer writer John Oszajca delves into this super-dry style

www.theshout.co.nz April 2019

Future Chardonnay

The evolution of this polarising varietal

PLUS OUR CONTRIBUTORS n BRUT IPA n NEW WORLD BEER & CIDER AWARDS NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

Editor’s picks Sacred Hill Wine Thief Hawke’s Bay Chardonnay 2017 A good ol’ buttery Chard might not be for everyone but we may have just found a Chardonnay to suit all tastes.

This distinctive Hawke’s Bay Chardonnay is made from handpicked, old vine Mendoza grapes that are 100% barrel fermented in French oak barriques. For more Chardonnay tasting notes, head to pgs 12-14.

Pask Declaration Hawke’s Bay Merlot 2017 The gorgeous Hawke’s Bay is famous for its landscape, its climate and, of course, its wine. Pask Declaration Hawke’s Bay Merlot 2017 won Gold at the Decanter World Wine Awards in 2017 and is the perfect purple-hued drop to enjoy on a cold winter’s night. For more from the Hawke’s Bay, take a look at pg 15.

Urbanaut Brewing Company Copacabana Brut IPA Bone-dry and spritzy, with intense aromas of fresh fruit salad with melon, mango, stone fruit and citrus… but no, it’s not a sparkling wine. This Brut IPA is a bubbles-like beer and is 7.1% ABV. Curious? Learn more about this unique beer style on pgs 16-17.

MANAGING DIRECTOR-PUBLISHER Dale Spencer dspencer@intermedianz.co.nz

(and even a few giveaways), Instagram and Facebook

Future Chardonnay T asting notes from Cameron Douglas MS

On the cover: Future Chardonnay “The style, shape and form of Chardonnay is changing,” says Cameron Douglas MS. “Yes, there are the predictable ‘traditional’ expressions still popular and available – creamy, fruity, oaky and buttery. Yet, like many wine styles, Chardonnay must also evolve.” For more on the evolution of Chardonnay, plus tasting notes, head to pgs 12-14.

For more amazing liquor news make sure you follow us on

12

PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136

EDITOR Charlotte Cowan ccowan@intermedianz.co.nz ph: 021 774 080 SALES DIRECTOR Jaqueline Freeman jfreeman@intermedianz.co.nz ph: 021 286 7600

FMCG BUSINESS: THE SHOUT - APRIL 2019

3

[ news ]

Renaissance creates 1000th brew

Spirits NZ launches labelling initiative

BLENHEIM’S RENAISSANCE Brewing is set to release its 1000th brew, a collaboration by six of the iconic brewery’s past and current head brewers.

The brewers - including The past and present 8 Wired’s Soren Erikson, Renaissance brewers Boneface’s Matt Dainty, Twisted Hop’s Jim Holly, McLeod’s Jason Bathgate and current Renaissance brewers, Sean Moss and Andy Duchars - came together to create the limited edition brew, which is set to be released into stores this month.

The beer is an Imperial Porter, named Heritage, which sits at 10% ABV. Established 14 years ago, Renaissance Brewing was one of only a handful of breweries in the country specialising in craft English-style Ales.

The industry has now grown to more than 200 brands classified as ‘craft’.

Renaissance, having brewed its 1000th batch, has now brewed in excess of 2m litres of craft beer and exports to countries including, Japan, China, Taiwan, Canada, Australia, Norway and Finland.

AN INITIATIVE aimed at lifting compliance with alcohol labelling laws has been launched by Spirits New Zealand.

‘Label it Right’ will see information sent to trade, detailing what a legal alcohol label looks like, as well as allowing illegally-labelled product to be reported through www.labelitright.org.nz.

“Primarily this initiative is educational – letting importers, manufacturers, distributors and retailers know what a legally labelled bottle of alcohol should look like, as well as the penalties under the Food Act for non-compliance,” says Spirits NZ Chief Executive, Robert Brewer.

Brewer says although this initiative is from the spirits industry, the labelling issues and requirements apply equally right across the beverage alcohol sector.

He says standard labelling requirements include the name of the category of alcohol, the name and physical address of the New Zealand (or Australian) importer or supplier, the alcohol content, a standard drinks declaration, a lot or batch code and net contents. For more information, visit www.labelitright.org.nz

5–6 October 2019

THE CHOCOLATE AND COFFEE SHOW

IS BACK IN 2019!

Your chance to get face to face with more than 7,000 passionate foodies over 2 days at The Cloud on Auckland’s waterfront. Over 80 artisan chocolate, coffee and sweet treats exhibitors, Masterclasses, Barista Zone, Demo Kitchen and much more.

Exhibitor stands and event partnerships now available, contact Shaughan 021 744 138 or Dale 021 361 136 www.chocolatecoffeeshow.co.nz

[ industry insights ]

What will you be doing this International Sauvignon Blanc Day? THE COUNTDOWN is on until International Sauvignon Blanc Day, taking place on Friday, 3 May 2019. Celebrations will kick off in New Zealand, home to some of the world’s most famous Sauvignon Blanc, before continuing across the globe.

Sauvignon Blanc was commercially produced on our shores for the first time in 1979, and is now New Zealand’s most widely planted variety. While New Zealand may only produce less than 1% of the world’s wine production, the zesty varietal shows huge popularity all over the world, with Sauvignon Blanc making up 86% of all wine exported from New Zealand.

2019 has already seen an impressive celebration of this popular varietal, with Marlborough hosting the International Sauvignon Blanc Celebration at the end of January. The International Sauvignon Blanc Celebration was built around three themes; Place, Purity and Pursuit and Amber Silvester provided an opportunity for New Zealand to shine the spotlight on our diverse Sauvignon Blanc New Zealand Winegrowers offerings to over 350 attendees.

Communications Manager New Zealand Winegrowers are celebrating the variety that awoke the world to New Zealand wine by running an online social media campaign, holding promotions with international retailers, and hosting tasting events around the world, including key markets USA, Canada, UK, Asia and Australia.

Our aim is to get everyone raising a glass to toast New Zealand Sauvignon Blanc, no matter where they are in the world. Whether it be a few glasses shared with loved ones and friends, a bottle paired with fish and chips on the beach or a picnic, or a visit to a local cellar door, what will you be doing this #sauvblanc day?

So if you’re a Sauvignon Blanc fan, show your appreciation by posting video clips, photographs and messages that celebrate our most popular drop on Facebook, Twitter and Instagram using the hashtags #sauvblanc and #nzwine. And make sure to follow @nzwinegrowers to keep up with all of the #sauvblanc action!

Fresh hop heaven AS SUMMER becomes a memory and the sights turn to stacking firewood, many will be reminiscing over the sunny days past, most brewers however have their sights set on the annual hop harvest.

Late February and March each year in New Zealand is when we see the hop flower - also known as a cone - from the hop plant Humulus Lupulus processed on mass for brewers around the country and indeed, to export to the rest of the world. It is well recorded that New Zealand hops are rather sought after. We produce a wide range of uniquely New Zealand varieties, of which around 80% are exported to markets all around the world.

At this time of year, hop farmers work around the clock picking hops to clear the fields. Picked hops are moved to drying rooms, where they are spread out and dried with hot air. Once they’re dry, the majority of hops are processed into pellets. These tiny bursts of flavour remain usable for around a year when stored correctly. Most beer produced is made using these.

However, for many brewers, the excitement of the hop harvest comes from the ability to brew fresh hop beers (sometimes called wet hop beers). These beers are made using the freshest possible hops with brewers looking to add them to a brew within 24 hours of picking before the hop cone starts to degrade. Fresh hop beers have a unique flavour with aromas and flavours described as floral, piney, and grassy, fresh hop beer takes advantage of the bold aromas and flavour compounds within the hop cones. These characteristics normally would disappear as they’re dried. Most fresh hop beer is made into a pale ale or IPA, although you’ll increasingly see other styles popping up as experimentation becomes more the norm.

The best time to drink these floral brews is during the month of April, right after the harvests in February and March. So keep an eye out at your local bar or supermarket for some limited release fresh hop beers, they are certainly something worth trying.

Dylan Firth Executive Director, Brewers Association of New Zealand

FMCG BUSINESS: THE SHOUT - APRIL 2019

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AVAILABLE FROM 1 st MAY elephanthill.co.nz

[ event news ]

KEY TRENDS REVEALED AT PROWEIN 2019 More than 61,000 people from 142 countries made the pilgrimage to Düsseldorf, Germany, last month for the annual ProWein trade fair.

Intermedia Group Publisher Paul Wootton was one of them and here he shares some key trends highlighted at the event.

WINE IN cans, high altitude wines and the rise of Chenin Blanc and Gamay have been identified as key trends likely to impact the global wine industry in the coming years.

The predictions were made by wine experts Stuart Pigott and Paula Redes Sidore in a seminar hosted at international trade fair ProWein last month.

They explained this year’s trends were driven by three factors: climate change, social change and the ever-present changing nature of the industry.

Wine in cans This is a divisive topic, Redes Sidore admits, explaining she grew up in an era where cans signified something cheap, where the contents of the can “weren’t worth putting Photo: Messe Düsseldorf/ctillmann in a glass”. But she says that a younger generation have grown up with craft beer eighties, a vineyard that was 1000 metres and cider in cans and for them cans are an above sea level seemed like a really big deal,” acceptable alternative to glass. he says. “It doesn’t seem that way anymore.”

“Cans are a format and what matters Illustrating his point, Pigott showed off a is what’s inside,” she says. “We’re wine from Salta in Argentina, made seeing some really fantastic wines from grapes grown 2000-3000 in cans, including single varietal, metres above sea level. single vintage, single vineyard “There are important differences cans coming out of California right when growing grapes at that now. It’s really beautiful stuff that’s altitude,” he says. “The air is playing in the same league as thinner, it’s generally dry, you have half bottles.” super-intense sunlight and the The USA has already embraced soils drain very fast.” the trend and Oregon’s Union Redes Sidore says that wine Wine Company, which began students are taught there are putting wine in cans back in 2013, three classic climate types: enjoys great success with its Pinot Maritime, Mediterranean and Noir, Pinot Gris and Rosé in cans.

Continental.

She suggested the Oregon’s Union Wine Company mountain climate was now emerging has been putting High-altitude wines as a fourth climate for vintners wine in cans since 2013 The effects of climate change, with to explore. drought stress becoming a more frequent problem for winemakers, would Chenin Blanc and Gamay result in a greater focus on higher altitude “These are two grape varieties which have vineyards in the future, says Pigott. become the 21st century mega-cool twins “When I first got involved with wine in the for sommeliers and wine freaks around

Stuart Pigott and Paula Redes Sidore.

Photo: Messe Düsseldorf/ctillmann

the globe,” says Pigott. “Both have become fashionable, partly because they were so unfashionable. But both are very interesting grape varieties.”

Pigott says Gamay was a variety that had great potential under new hotter climatic conditions. In the very ripe 2015 vintage in Beaujolais, where most of the world’s Gamay is grown, growers found none of the wines went above 13.5% ABV and good levels of acidity were still present. “By contrast, with Pinot Noir, you have to race to pick the grapes early to avoid the acidity falling through the floor and the grape sugars shooting through the ceiling,” he says. “I think we’re going to see a lot of exciting wines coming out of Beaujolais in the next few years.”

FMCG BUSINESS: THE SHOUT - APRIL 2019

7

THE BEST IN THE BUSINESS The Shout NZ is privileged to work with some of the best liquor experts in New Zealand. Here we share a small snippet of their extensive, and impressive, backgrounds and skills… plus our upcoming features to put on your radar this year.

Our wine expert: Cameron Douglas MS

Cameron is an experienced wine writer, commentator, judge, reviewer, presenter and

Not only was Cameron Douglas the first New Zealander to obtain the Master Sommelier credential (and, at the time, the first in the Southern Hemisphere), but he took out the trophy for the top marks. Only around 250 people in the world have attained this qualification since its inception in 1969, and the Masters’ Exam is deemed the hardest in the world.

consultant. He takes his position as unofficial Ambassador for New Zealand Wine very seriously, ensuring he spends time in every wine region in the country regularly.

He lives his life around his enthusiasm for all things beverage – teaching, travelling, tasting and talking. He judges and presents wine regularly in the USA, the UK, Australia and Asia.

As a professional Sommelier, Cameron spends much of his time involved in education – academically in charge of the Wine and Beverage Programme at AUT University in Auckland, and ‘out in the field’, consulting for the wine, hospitality and tourism sectors, and the interested public.

He is Patron of the New Zealand Sommeliers and Wine Professionals Association, and consults to a variety of establishments, taking care of their wine lists, wine and food pairings, and staff training matters. He is on the Fine Wines of New Zealand team, selecting for Air New Zealand Business Premier class.

Cameron also currently serves on the Board of Directors for the Court of Master Sommeliers Americas, and is committed to being an instructor and examiner for the MS programme both in the USA and Oceania.

Our beer expert: John Oszajca Cameron Douglas MS

Hawaiian-born John Oszajca moved to Los

IN OUR UPCOMING ISSUES… May - Sparkling wine and Regional Focus: Martinborough June - Aromatics and Regional Focus: Marlborough July – Syrah, Shiraz and Merlot and Regional Focus: Auckland and Northland August - Chardonnay and Regional Focus: Central and North Otago September - Pinot Gris and Regional Focus: Hawke’s Bay October - Sauvignon Blanc and Regional Focus: Canterbury 8

FMCG BUSINESS: THE SHOUT - APRIL 2019

John Oszajca

IN OUR UPCOMING ISSUES… May - Mead June - Smoked beer July - Winter warmers August - Beer and wine hybrids September - Beervana October - English Bitter Angeles at a young age to pursue a career in music. He would eventually land one of the largest new-artist record deals in history and would release albums for Interscope and Warner Brothers, as well as independently.

One day in early 2000, while enjoying some down time from the studio and touring, John wandered into a homebrew shop, fascinated by the notion that one could brew their own beer. He bought the ingredients and equipment needed, went home, and got to work, thus igniting an enduring interest in beer, its history, and the brewing industry as a whole.

Years later, John would meet a Kiwi girl from the Far North. The pair got married and soon left the City of Angels behind in favour of the Land of the Long White Cloud. There, they would settle down in rural Northland to raise a family.

As the craft beer industry blossomed over the last decade, so too did John’s involvement with New Zealand’s beer scene.

In addition to winning dozens of medals as a homebrewer, he has served as a beer judge, Northland’s regional coordinator for SOBA (Society of Beer Advocates), the host of the New Zealand Brewer Podcast (New Zealand’s most popular beer podcast), and the resident beer writer of The Shout NZ (since 2015).

[ people ] John’s passion for the subject has made him an active and integral part of New Zealand’s beer scene. He reaches hundreds of thousands of readers and listeners each year, helping to tell the rich and remarkable story of beer, both here in New Zealand and abroad.

IN OUR UPCOMING ISSUES… May – Bitters and aromatics June – Whisky July – Cocktail trends August – Pink drinks September – Vodka October – Tequila

Our spirits expert: Tash McGill Tash McGill was born in Auckland, New Zealand, but now spends more than half the year living out of a suitcase between old world and new world whisky locations.

A writer, taster, judge and ambassador for all things whisky, she doesn’t discriminate against spirits. In the 15 years Tash has been writing about spirits for both the hospitality industry and consumers, she’s developed a passion for the health and growth of New Zealand spirits and the hospitality industry as a whole. As such, she invests time with local producers, bartenders and brand

Tash McGill

experts and introducing consumers the world over to the rich histories and bright futures of the spirits world.

A passionate broadcaster and writer, you can often find Tash on the airwaves of Newstalk ZB, or on her podcast, website and social media channels where she loves connecting people with her new discoveries – often inspired by her travels and the search for great local booze wherever she is. A judge at the inaugural 2019 NZ Spirits Awards, the NZ Whisky Awards and a number of national cocktail competitions over the last 10 years, she is working towards a master taster’s qualification.

Our new Sales Director: Jacqueline Freeman When the opportunity to work with extraordinary people such as Cameron, Tash and John presents itself, you want to say yes. The Shout NZ is blessed to have exceptional talent writing for it. Like the readers of this publication, Jacqueline appreciates the quality of a great drink, and is now learning so much more about wine, spirits and beer and their respective industries than she could ever have imagined.

Jacqueline worked in the media world for close to three decades in senior roles within APN News & Media (now NZME), Fairfax Media and Ogilvy. She is a mum to two sconegrabbers and has a busy life, with lots of comings and goings of young people through the door with endless laughter along with them. Jacqueline’s is a house where people like to stop and have a drink and a chat, with the discussion now including many new subjects such as great wines tasted by Cameron, or spirits introduced by Tash, or John’s insight into beers. The later of real interest to Jacqueline’s son and his friends.

“I am delighted to be part of this great team and am looking forward to building strong relationships with all our amazing clients,” says Jacqueline. “Your success is ours, so please give me a call or drop me a line. I can’t wait to work with you.”

In the next issue of

ON TREND Share your favourite product or exciting new launch with our readers!

FOR BOOKINGS, CONTACT The Shout NZ Sales Director

Jacqueline Freeman jfreeman@intermedianz.co.nz 021 286 7600

[ beer & cider ]

FINDING NEW ZEALAND’S BEST BREWS The 2019 New World Beer & Cider Awards are set to find the top 30 picks from New Zealand and around the world to share with New World shoppers. Here’s how the judging went down…

MORE THAN 100 breweries and cidermakers from New Zealand and around the world entered more than 600 of their best brews into this year’s New World Beer & Cider Awards, judged in Wellington last month.

Twenty-four beer and cider experts blind-tasted 40 to 50 beers or ciders a day over a two-day period and rated each Kelly Ryan gets stuck into the blind tasting one on technical excellence, balance, mouthfeel and, most importantly, drinkability. The top 30 will be shelved in New World stores mid-year. We grabbed a quick chat with one of the judges, Kelly Ryan – Head Brewer at Fork Brewing.

What surprised you about the entries in this year’s New World Beer & Cider Awards?

The stand-out was definitely the quality! Beer is an exceedingly challenging beverage to bottle, especially for smaller producers without state-of-the-art bottle fillers or quality control equipment, and we’ve seen multiple packaging flaws in years gone by. To actually taste the improvement in this area was fantastic. There was also a fantastic diversity of beer styles... considering there are almost 160 styles of beer that can be judged in more traditional competitions, it is great to see New Zealand brewers really showcasing different styles and doing them well.

Which beer styles do you see as up-and-coming as a result of the judging?

It was fantastic to see more wheat-style beers in this year’s competition. German-style Hefeweizen, Belgian-style Witbier and their many offspring are often neglected in this country due to the challenges that brewing with these strains of yeast present, as well as there being a smaller market for them. It’s cool to see brewers that have a passion for these styles brewing them anyway and showcasing them to drinkers. There are always going to be hoppy IPAs and Pale Ales in the market here, and it was interesting to see a few of the ‘hazy’ or ‘unfiltered’ examples of the styles coming through, sometimes offering the drinker a slightly less bitter, but more intensely fruity example of the style. Fruited sour ales and some complex Belgian-style sours also impressed.

How do Kiwi brews compare with their international counterparts?

Our New Zealand beer and cider makers are a dynamic bunch! Being a relatively young country when it comes to the art and science of fermentation, we are lucky in that we can take learnings from all of the great traditions around the world, tweak them to our palates and work hard in making them the best the world can offer! When judges sit together and try a beer in an international competition like the New World Beer & Cider Awards, we are often blown away by the quality on offer. A good bunch of our judges get to judge at the esteemed World Beer Cup, the world’s largest and most prestigious beer competition, biennially. The quality in the New World competition is as good. We know how to make beer and cider down here!

A few fun facts…

• There were 645 entries from 102 breweries from around New Zealand and the world.

• 13 pallets of beer, cider, glasses and other equipment was trucked into the Westpac Stadium in Wellington for the judging.

• The 16-strong stewarding team set up more than 5,100 bottles in their correct positions in a single day and poured well over 3,000 glasses of beer and cider over the two judging days.

• Dedicated glass-washers kept the 1,600 Spiegelau glasses clean.

• Wearing perfume, enjoying a garlic-filled meal the night before, and even bringing a coffee into the room was off-limits to ensure strong scents don’t interfere with the judges’ senses.

• Two of Otago Polytechnic’s New Zealand Certificate in Brewing (Level 4) students were given a place at the judging tables so they could learn the ropes of beer judging from some of the country’s most respected experts.

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FMCG BUSINESS: THE SHOUT - APRIL 2019

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[ tasting notes ]

Future Chardonnay

By Cameron Douglas MS THE STYLE, shape and form of Chardonnay is changing.

Yes, there are the predictable ‘traditional’ expressions still popular and available – creamy, fruity, oaky and buttery. Yet, like many wine styles, Chardonnay must also evolve.

Evolution and change in Chardonnay styles, from New Zealand in particular, are inevitable. Mainly because viticulture and winemaking itself is responding and changing to conditions in weather, soil, environment and even market demands. This suggests that all grapes are affected by these changes, and that would be right.

Chardonnay is eccentric and really likes things to be the same in the vineyard, with little variation in growing conditions from one year to the next.

In market, competition for excellent and affordable Chardonnay is becoming tougher. In order to reproduce traditional expressions under changing vineyard and growing conditions, as well as keep the price the same or similar, winemakers have to deploy and engage different approaches in the winery. The costs of winemaking are increasing and so must the price to customers. Otherwise the quality will decrease. More tricks are used to recreate taste profiles, which is not good for wine or Chardonnay.

Vineyard practices have had to change also, because vineyard conditions are changing. Climate change - even a small amount - has an affect on plant life and viticulture is no exception. Disease pressure, for example, can arrive earlier or later in the season; canopy management is changing as well due to hotter more intense sunlight.

Some wine growers/companies are recognising these changes by showing more understanding of style within style for Chardonnay. By disengaging some of the traditional approaches to handling fruit, they are trialling more natural wine practices to learn where acceptable new style can come from (or not). Less preservative (or more), less oak handling, small batch wine making, different yeast strains, concrete eggs.

Chardonnay is one of those wine styles that can polarise a wine audience easily. Our role, as wine professionals, is to guide customers to Chardonnay examples that are leading the charge of change, but not too far away from what they are used to.

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FMCG BUSINESS: THE SHOUT - APRIL 2019

1

ELEPHANT HILL RESERVE HAWKE’S BAY CHARDONNAY 2016 Complex, full and rich in scents of soil, oak, spice and fruit. Equally enticing on the palate, youthful too with an oak and fruit core, baked fruits and kitchen spices. Acid and tannins noted. Complex lengthy finish. A wine to cellar or enjoy with wine friends.

Best from 2020 through 2026.

Points 96 RRP $54.00 Distributor: Procure Liquor Phone: (06) 872 6073 www.elephanthill.co.nz

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SACRED HILL WINE THIEF HAWKE’S BAY CHARDONNAY 2017 Great bouquet of Chardonnay, complex and alluring. Aromas and flavours of baked peach and nectarine, baked custard and raw brown sugar. An abundance of spicy oak, specific and engaging structure with a youthful acidity, oak tannins, weight, warmth and core

of fruit. Full-bodied and powerful wine, lengthy finish and complex.

Drinkable now though best from 2021 through 2026+ Points 96 RRP $34.99 Distributor: Quench Collective Limited Phone: (06) 879 8760 www.sacredhill.com

3

BRENNAN GIBBSTON CENTRAL OTAGO CHARDONNAY 2016 A very different and exciting bouquet of Chardonnay with a lees and wood smoke beginning, then lemon peel, apple and lemon custard aromas.

These ideas follow through to the palate with a seamless transition, abundant acidity and measured use of oak. Well made and lengthy, complex and very individual. Drink now and through 2024.

Points 95 RRP $35.00 Distributor: Brennan Wines Phone: (03) 442 4315 www.brennanwines.com

[ tasting notes ]

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ALLAN SCOTT ELI COLLECTION MARLBOROUGH CHARDONNAY 2016 Complex and sophisticated Chardonnay bouquet. Aromas and flavours of citrus and apple, just ripe yellow stone fruits and cashew nut oak scents. Youthful, dry, weighty and developing complex layers of textures and themes. A lovely wine still developing.

Best drinking from 2020 through 2024.

Points 94 RRP $100.00 Distributor: Allan Scott Family Winemakers Phone: (03) 572 9054 www.allanscott.com ARCHANGEL CENTRAL OTAGO CHARDONNAY 2018 Lovely bouquet of Chardonnay - enticing aromas of sweet citrus and apple, white peach and oak, finely balanced and finely tuned. Even better on the palate, with loads of texture from noticeable oak, wood spice and tannins to precise fruit flavours and a creamy, yoghurt-like lactic layer. Well made, complex and weighty. Drink now and through 2025.

Points 94 RRP $35.00 Distributor: Archangel Wines Phone: (03) 443 4347 www.archangelwines.co.nz

DOMAIN ROAD VINEYARD DEFIANCE CENTRAL OTAGO CHARDONNAY 2017 Complex and enticing bouquet with aromas of mineral and wood spice, citrus, apple and toasty wood layers. Dry, firm youthful textures; flavours of citrus and stone fruit, wood spices and mineral. Youthful with fine tannins and plenty of acidity. Lengthy finish.

Best from 2020 through 2025.

Points 94 RRP $28.00 Distributor: Co Pilot Phone: (09) 412 9137 www.copilotdistributors.co.nz PASK DECLARATION HAWKE’S BAY CHARDONNAY 2016 No mistaking the power and presence of this wine on the nose with aromas of spicy toasty wood, ripe stone fruit and baked apple. Nutty flavours of French oak and creamy textures laced with spice and acidity, a core of yellow fleshed stone fruit, baconlike oak layer and full-bodied richness. A lovely example - drinking well now and through 2024.

Points 94 RRP $40.00 Distributor: Hancocks Wine, Spirit and Beer Merchants Phone: (06) 879 7906 www.pask.co.nz

ODYSSEY ILIAD GISBORNE CHARDONNAY 2017 Rich, fleshy, fruity, complex and distinctive bouquet of Chardonnay. Equally distinctive on the palate with flavours of wood spice and peach, crush rocks and vanilla, apple and grapefruit. Weighty with balanced use of oak and acidity. Ready to enjoy with cellar time potential. Drink from today and through 2024.

Points 94 RRP $36.95 Distributor: Odyssey Wines Phone: (09) 837 5410 www.odysseywines.co.nz GREYSTONE WAIPARA CHARDONNAY 2017 Floral, fruity, some wood accents and earthy/ mineral layers. Creamy, weighty, complex and layered on the palate. Flavours do reflect the nose, but this wine is more about texture and synergy. Medium+(ish) acidity, moderate use of oak with fine tannins and wood spices, a core of yellow fruits and apple, some wild flowers and intriguing harmony. Well made with a lengthy finish. Drink now and through 2024.

Points 94 RRP $39.00 Distributor: Procure Liquor Phone: (09) 376 9385 www.procureliquor.co.nz

FMCG BUSINESS: THE SHOUT - APRIL 2019

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[ tasting notes ]

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ASKERNE HAWKE’S BAY CHARDONNAY 2017 Full and richly scented bouquet - baked custard and brulee, vanilla and fresh peach.

Toasted French oak spice. Nutty, fruity, oaky, spicy full-bodied wine. Creamy texture, firm oak core with tannins to match. Lengthy finish, youthful and distinctive. A well-made wine with cellar time and immediately drinking option with food. Best from 2020 through 2024.

Points 93 RRP $22.90 Distributor: Co Pilot Phone: (09) 412 9137 www.askernewines.co.nz LAKE CHALICE THE FALCON MARLBOROUGH CHARDONNAY 2017 Enticing aromas of peach and vanilla, nectarine and grapefruit peel. A butter toast layer adds depth and a layer of complexity. Fresh, fruity, crunchy textured wine with weight and youthful bite. Lengthy finish, balanced and ready. Drink now and through 2023.

Points 92 RRP $18.99 Distributor: Hancocks Wine, Spirit and Beer Merchants Phone: (09) 361 8400 www.lakechalice.com

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FMCG BUSINESS: THE SHOUT - APRIL 2019

ALLAN SCOTT GENERATIONS MARLBOROUGH CHARDONNAY 2016 Distinctive and familiar aromas of Chardonnay with a cream and peach, vanilla and nectarine, melted butter and wet stone bouquet. Dry, full-bodied and weighty on the palate. Flavours of Brazil nut and toasty oak, butter and yellow stone fruits. Balanced and well made. Drink now and through 2022.

Points 91 RRP $31.00 Distributor: Hancocks Wine, Spirit and Beer Merchants Phone: (03) 572 9054 www.allanscott.com ALLAN SCOTT SCOTT BASE CENTRAL OTAGO CHARDONNAY 2017 Fruity, crisp, refreshing varietal and enticing scents of Chardonnay. Flavours of lemon and crunchy apple, white flowers and fine gravelly soils. Firm texture from acidity and oak - a wine with some time for cellaring if desired.

Other flavours of wood and vanilla, loads of grapefruit and peach stone. Balanced, youthful, fresh and crunchy. Drink now and through 2023.

Points 90 RRP $31.00 Distributor: Hancocks Wine, Spirit and Beer Merchants Phone: (03) 572 9054 www.allanscott.com

14

ALLAN SCOTT ESTATE MARLBOROUGH CHARDONNAY 2018 Fruity, fresh, varietal and familiar scents of chardonnay = a little peach, a little nectarine, a little oak and vanilla. These aromas turn into flavours on the palate with refreshing acid line and mild oak centred finish. Balanced and ready. Drink now and through 2020.

Points 88 RRP $18.00 Distributor: Hancocks Wine, Spirit and Beer Merchants Phone: (03) 572 9054 www.allanscott.com Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.

[ tasting notes ]

Hawke’s Bay highlights

By Cameron Douglas MS

HAWKE’S BAY really does seem to have it all – excellent soils for wine, growing conditions that are mostly predictable, and great wine results. Winemakers still get nervous around harvest time – watching the weather especially. Prepping and micro-training picking teams.

Hawke’s Bay has been linked to high quality red wine, in particular, for at least the last 25 years. The modern expressions of Merlot and Cabernetbased blends are fantastic. Issues of the past with under-ripe fruit and ‘green’ wine is all but gone. The development and success of Chardonnay, Viognier, Pinot Gris, Tempranillo and even sweet wine is a testament to the love of wine that exists in the Bay. Extreme vineyard work kind of goes without saying. Better yeast strains, wider use of natural ferments and less impact of oak have all contributed to fine wine results. It doesn’t just happen on its own, of course, and there’s a whole load of work that goes on in the background to make these modern wines look as good as they do.

The red blended wines of the region (sometimes referred to as Bordeaux Blends) feature Merlot, the Cabernets Franc and Sauvignon and often Malbec and Petit Verdot. The best of those produced have a focused core of fruit, are ripe and bold on the palate and display very expressive and abundant tannins, plenty of acidity and oak. Syrah from this region are as good as any you’ll find from its counterparts in France and the New World. Sangiovese and Montepulciano are emerging as varieties to now pay attention to.

The selection of wines tasted for this issue have shown both the challenges and delights of the of the last few vintages. Without exception, the wines tasted all showed a focus on ripe fruit - some also showing earthy mineral highlights, not too much oak (when used) and, the most important to this writer, balance.

1

PASK DECLARATION HAWKE’S BAY MERLOT 2013 A lovely bouquet, complex. Loaded with aromas of plums and spice, gravelly soils and French oak spice. Firm textures on the palate showing off the youth, focus and concentration. Flavours of dark berries and plums, toasty wood spices and steely, youthful and engaging core. Long finish, totally harmonious and exemplary. Drink well now and through 2026+. A real treat.

Points 96 RRP $50 Distributor: Hancocks Wine, Spirit and Beer Merchants Phone: (06) 879 7906 www.pask.co.nz

2

BLACK BARN VINEYARDS HAWKE’S BAY CONCETTA 2015 Complex, earthy, woody and totally varietal with aromas of sweet and sour cherry, red plum, blackberry and tea. Quite aromatic with clove and tobacco oak. Dry, equal fruit and oak flavours, dark spices, rustic and complex earthy layers. A fantastic wine, complex lengthy finish.

Best drinking from now and through 2028+ Points 95 RRP $85.00 Distributor: Negociants NZ Phone: (06) 877 7985 www.blackbarn.com

3

ASKERNE LATE HARVEST HAWKE’S BAY GEWÜRZTRAMINER 2017 Honey, spices, baked apple tart, clove and brown sugar. Very sweet, very fruity, loaded with flavours of honey and apricot, baked apple tart and clove. Full-bodied and rich and creamy texture. Long finish, delicious! Drink now.

Points 94 RRP $22.90 Distributor: Co Pilot Phone: (09) 412 9137 www.askernewines.co.nz

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PASK GIMBLETT GRAVELS HAWKE’S BAY MERLOT 2016 Rich, vibrant, fruity and toasty bouquet. Dry on the palate with flavours of baked plums and cinnamon, roasted dark cherry and toast, old rose and blackberry pie. Firm and youthful texture with abundant tannins and acidity and a core of dark red fruit flavours. Youthful, firm and dry so food recommended. A well-made example with a lengthy focussed finish. Drink now if decanted otherwise best from 2020 though 2026.

Points 94 RRP $22.00 Distributor: Hancocks Wine, Spirit and Beer Merchants Phone: (06) 879 7906 www.pask.co.nz

FMCG BUSINESS: THE SHOUT - APRIL 2019

15

THE NEW FIZZ: BRUT IPA

Beer writer John Oszajca explores this new and unique IPA, named after the driest style of sparkling wine.

SINCE THE very beginning of the craft beer explosion, the IPA (India Pale Ale) has been the most popular, and best-selling, of craft beer styles.

One only needs to add those three little letters to the name of their beer and suddenly sales will skyrocket. A Session IPA will typically sell better than a boring old Pale Ale, and where an American Brown Ale might garner a few fans, a Brown IPA will fly off the shelves. As such, it should be no surprise that commercial brewers are always experimenting with ways to come up with some new variation on the popular IPA style; all but guaranteeing some degree of commercial success.

Historically, the India Pale Ale was a strong, hoppy beer that was built to withstand the long sea voyage between England and India. The beer’s higher-than-average ABV, and the large amount of bacteria-inhibiting hops added to the brew helped stave off spoilage. As pragmatic as the beer’s origins may have been, the style caught on and its popularity has persisted into the modern age.

In the early days of the current craft beer movement, the world saw three distinct variations on the style: the English IPA, the American East Coast IPA, and the American Westcoast IPA. The English and East Coast IPAs were fairly similar beers; the primary difference being the use of domestic malt, hops, and yeast, as well as the differing water profiles, respectively. But as the American North West (Oregon, Washington, Idaho) became known as a premier hop-growing region 16

FMCG BUSINESS: THE SHOUT - APRIL 2019

of the United States, more and more aggressively hopped IPAs – with increasingly experimental hop varieties – became a signature of the West Coast style. As the hoppy West Coast IPA exploded in popularity, the herbal and piny notes of English and East Coast IPAs were replaced by citrus, floral, and (eventually) tropical fruit flavours and aromas.

Before long an IBU (International Bittering Unit) arms race was in full swing, as brewer after brewer competed to cram increasingly obnoxious amounts of hops into their beers as a way of capturing the attention of the market.

As the craft beer industry continued to evolve, so too has the IPA. With each year, more and more variations of the style emerge. We’ve seen Black, Brown, Red, White, Belgian, Session, Double, Triple, Quadrupel, Sour, Bretted, Fruited, Hazy, smoked, and even (ehem) ‘Milk Shake’ IPAs appearing on the shelves of bottle shops the world over. But it is the fairly new Brut IPA that is the fizzy yellow darling of the day.

The Brut IPA comes as, perhaps, a response to the incredible popularity of the New England

THE TYPICAL BRUT IPA IS A PALE GOLDEN COLOUR, LOADED WITH NEW WORLD HOP AROMATICS, SLIGHTLY HAZY, AND BONE DRY.”

[ beer feature ] (aka Hazy) IPA. The New England IPA Sturdavant had been using emerged in the early 2000s, with the amyloglucosidase in his Triple IPA for introduction of Heady Topper, from the a few years before it occurred to him Alchemist Brewing Company in – as its to try adding it to his traditional IPA. name would suggest – New England.

He finally gave it a shot, and the result These notably hazy IPAs are known was a unique, Champagne-like, ultrafor being fruity, ‘juicy’, less bitter, aromatic IPA, that was surprisingly and having a sweeter finish than a drinkable (or “digestible” as the traditional IPA. The high hopping Belgians would call it) given its 7% rates of these beers and the fact ABV. Soon this new Extra Brut IPA that they are packaged and served (soon shortened to just Brut IPA) with yeast still in suspension (to was the toast of San Francisco’s a degree), made them beers best beer scene. It wasn’t long before brewed locally and served fresh. breweries around the world were The hard-to-get nature of many trying their hand at brewing this hop flavours and aromas, without as much of these beers led to a fanaticism new, and much sought after style. of the bitterness. A considerable amount of that has made the New England There are a few keys to brewing hops are also added after fermentation has IPA a target for traditionalists. In a good Brut IPA. Chief among completed to produce even more intense the wake of this love-it-or-hate-it them is how and when to use the hop aromas and flavours. While the style is New England IPA came the Brut amyloglucosidase enzyme. still very much in its infancy – and as such IPA. A bone dry, champagne-like Some brewers choose to use – no doubt likely to continue to evolve – 8 Wired’s High counterpoint to the sweet and the enzyme in the fermenter. so far we tend to see brewers favouring Society Brut IPA juicy NEIPA. This allows the enzyme to the use of new world hop varieties, First created in 2017 by Kim completely break down the which lean towards citrus, melon, and Sturdavant, the brewmaster of Social complex sugars and results in a very tropical fruit as opposed to the herbal, Kitchen and Brewery in San Francisco, dry beer. However, many brewers floral, and pine-like qualities of old the popularity of the Brut IPA has spread choose to add the enzyme to the world hops. rapidly around the globe, including here mash, thus denaturing it in the boil Hops are particularly prone to in New Zealand. Named ‘Brut’ after the and preventing it from continuing to oxidation. Beautiful grapefruit and driest style of sparkling wine, the definitive break down sugar molecules. The passionfruit flavours can quickly characteristic of the Brut IPA is the total lack limited exposure tends to leave a turn into cardboard as a beer ages; of malt sweetness. slight amount of residual sugar, sometimes within just a matter of The typical Brut IPA is a pale golden producing a dry beer with a bit of weeks depending on the care taken colour, loaded with new world hop additional structure and mouth at packaging. So, as is the case with aromatics, slightly hazy, and bone dry. But it feel. Additionally, it is common for nearly all hoppy beer styles, fresh, is the lack of malt sweetness that makes this brewers to use a large quantity locally-brewed IPA is always going style so unique. All barley and wheat-based of corn, wheat, and/or rice. These to taste best. Fortunately you won’t beers have some degree of residual malt grains are more fermentable than have to fly to San Francisco to get sweetness; the result of sugar molecules that barley and can often contribute yourself a world-class example of are too large for brewer’s yeast to consume. a complimentary creaminess as the style.

If a beer is higher in alcohol, it well as help with head One of the first to jump on means more grain is used to retention. the Brut IPA bandwagon in make the beer. The more grain, Last but certainly not New Zealand was Auckland’s Epic Brewing Company’s Thirteen the more residual sugar. Often least, are the hops. A Urbanaut Brewing Company with this simply translates into more traditional IPA relies the Copacabana Brut IPA, a dry, body and mouthfeel, but it on a considerable amount effervescent IPA, with pleasant aromas of can also produce a beer that of hop bitterness to balance peach, melon, mango, citrus and more. is cloying and sweet. Or, in the the malt sweetness typically Another Kiwi-brewed Brut, worth seeking case of Light American Lagers, present in a 6%-7.5% beer. out, is 8 Wired’s High Society Brut IPA, a 7% a beer that is less ‘poundable’, That bitter balance is also a ultra-dry, American-style Brut IPA, brewed or richer in carbohydrates, definitive aspect of the style. with a blend of six different New Zealand than consumers want. Brewers However, because that malt and US hops. Finally, for those who want often remedy this by adding sweetness is absent in the Brut to try a super charged version of the style, the amyloglucosidase enzyme IPA, less bitterness is needed keep an eye out for Epic Brewing Company’s to either the mash or the to produce the ideal balance.

Thirteen, a thundering 15% ABV Quadruple fermenter. This enzyme breaks As such, brewers tend to favour Brut IPA that was brewed to celebrate the down those residual sugar adding hops near the very end breweries 13th anniversary. And, according molecules, making them smaller, of the boil and/or as the wort to the popular beer review site untapped.

Urbanaut Brewing and thus more easily consumed (unfermented beer) is cooled. com, it happens to be the highest rated Brut Company’s Copacabana by the yeast.

Brut IPA Late hoping like this, extracts IPA in New Zealand.

THE POPULARITY OF THE BRUT IPA HAS SPREAD RAPIDLY AROUND THE GLOBE, INCLUDING HERE IN NEW ZEALAND.”

FMCG BUSINESS: THE SHOUT - APRIL 2019

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