Gentle yet powerful, with no harsh chemicals, overpowering fragrances or unsafe residues.
for your world.
Convenience meets nutrition in breakfast innovations 24 AISLE SPY
What’s trending in home care and cleaning products
10 CIRCANA
Bold flavours, new habits: The evolving Kiwi dinner plate
FMCG BUSINESS
OF THE YEAR Another finalist for 2025 is revealed
Venerdi launches Low Carb Goodness
new LINDOR Blocks
How Aussie businesses are using AI
Collaboration and clarity will move FMCG forward
Katherine Rich discovers export opportunities in Taipei 37
Storelink - Winning in FMCG 38 WASTE MANAGEMENT & RECYCLING
8 FINE FOOD NZ HIGHLIGHTS 50 OUT & ABOUT
Share your snaps and be in to win! CONVENIENCE & PETROL
New Four Square opens in Murchison 46 NEW ZEALAND’S BEST PIES REVEALED 48
Innovations, trends and awards
It’s been a busy time for our team, with Fine Food NZ and the Food Show returning to Auckland, followed by the Supreme Pie Awards and the NZACS annual dinner and PJ Awards, to name just a few local events we are proud to support. We love catching up with friends in the industry, finding out what’s new, and seeing them winning well-deserved awards.
Innovation comes in many forms and it’s exciting when excellent products arrive in our stores – such as LINDOR Blocks; a new, irresistibly smooth way to enjoy the chocolates you know and love. I have also just tried LINDOR’s heavenly Tiramisu treats, a new melt-in-the-mouth indulgence and perfect for gifting.
We bring you the latest product launches and trends in this issue, from international flavours to breakfast cereals and frozen foods.
Discover new AI and social media strategies, waste management and recycling solutions, updates from the FGC, Business NZ, and United Fresh, plus legal advice from the Steindle Williams team.
Turn to pg 8-9 to see highlights from Fine Food NZ and more snaps from industry events on pg 50-51.
Did you know that the popular C&I Expo returns to Auckland in 2026? It is set to be bigger and better than ever, held at the conveniently located Due Drop Centre in Manukau. You can find all the details on www.candiexpo.co.nz . We hope to see you there!
Keep an eye on our daily updates on LinkedIn, Insta and Facebook for breaking news and more industry highlights. If you’d like to receive our weekly e-news, please subscribe at www.fmcgbusiness.co.nz where you can also find industry event info and access FMCG services.
Lindt is proud to unveil its latest creation: LINDOR Blocks, crafted by the Lindt Master Chocolatiers. Each LINDOR Block brings together fine Lindt chocolate and the iconic smooth-melting center for a truly blissful experience.
C&I Media takes its Corporate and Social Responsibilities seriously and is committed to reducing its impact on the environment. We continuously strive to improve our environmental performance and to initiate additional CSR based projects and activities. As part of our company policy we ensure that the products and services used in the
and vegetable oils, linseed oil and soy bean oil. This magazine is printed by SCG, an ToitŪ enviromark gold certified printer.
ISSN 2382-1663 (print) ISSN 2624-4802 (online)
FMCG Business is audited and verified by ABC.
Stars, Sauvignon, and strategy to supercharge global growth
designed to supercharge its global expansion.
The partnership will accelerate Invivo’s growth, powered by its flagship brands – Graham Norton “GN” Wines, Invivo X, SJP, and Invivo Wines - while capitalizing on the increasing global demand for premium New Zealand wine.
Indevin’s equity investment, together with a long-term supply chain agreement, will enable Invivo to expand distribution, scale production, and bolster marketing support for its brands in key export markets.
Invivo remains independently owned and operated, with Indevin joining the Invivo Board. Indevin’s investment strengthens the Invivo Group’s diverse shareholder base, which includes Cofounders Tim Lightbourne and Rob Cameron, long-term collaborators Graham Norton and Sarah Jessica Parker, over 800 Kiwi investors from Invivo’s crowdfunding campaigns, and Invivo employees.
Founded in 2008, Invivo began as a humble, founder-led business with Tim and Rob hand-selling wine and has since expanded to export into 43 countries.
Indevin is New Zealand’s largest wine producer, with premium vineyards spanning Marlborough to Gisborne. Indevin’s expertise in sustainable, global wine supply and contract winemaking services will provide Invivo with valuable resources.
“This is a game-changing partnership for us,” comments Tim Lightbourne, Cofounder of Invivo. “We’ve always done things our way, and now we’re joining forces with the best in New Zealand. With Indevin’s investment, we’ll have the resources to take Invivo to the next level, while maintaining the entrepreneurial spirit that’s always
Invivo’s creative approach to winemaking and the powerful, authentic brands they’ve built. Their commitment to quality and innovation aligns perfectly with our values, and this investment complements our market-led strategy whilst reinforcing our vision to lead the global market for premium New Zealand wines.”
“We’ve built Invivo from the ground up based on collaboration, creativity, and community,” said Invivo Cofounder and Winemaker Rob Cameron. “I’m looking forward to working with Indevin’s viticulture and winemaking teams to select the right vineyards for our ranges. Their extensive holdings give us the flexibility to explore new styles and sub-regionalities, while we maintain full control over winemaking. We’ll continue to operate our own vineyards too, and for our customers, nothing changes - they can expect the same signature flavours and styles they know and love.”
Cameron adds: “This partnership is meaningful for Invivo, Indevin, and New Zealand wine on the world stage. We’re proud to be working alongside a team that shares our vision.”
Consumer demand for New Zealand wine exports continues to grow; in the USA, the premium New Zealand Sauvignon Blanc category ($15+) grew by 14.4% in IRI/Circana channels in 2024. Among the ten largest origins for imported wine into the USA, New Zealand is the only country to post an increase in 2024. In the UK, New Zealand Sauvignon Blanc sales by value have grown by 9.5% over the past year, with New Zealand Sauvignon Blanc delivering £1 in every £2 of Sauvignon Blanc sales on the UK off trade*.
*Nielsen GB Total Scan Off Trade ending 22/02/25
Invivo co-founders Tim Lightbourne and Rob Cameron with Graham Norton in the Awatere in New Zealand.
Ferrero buys Kellogg in $3 billion deal
WK Kellogg has agreed to be bought by the owner of Ferrero Rocher in a deal worth around US$3.1 billion, uniting two of the world’s most recognizable consumer brands.
Deal making in the snacking space has picked up pace as food brands battle with muted sales in the wake of price hikes owing to higher input costs and a shift in consumer preference for healthier options.
Kellanova, which was created at the same time as WK Kellogg when Kellogg Company split into two, is also in the process of being acquired by multinational manufacturer Mars in a $36 billion deal.
The acquisition, Ferrero’s biggest since 2018, will bring legacy brands such as Nutella, Kinder, Tic Tac, Frosted Flakes, Froot Loops and Special K under one roof when the transaction closes, expectedly in the second half of 2025.
“WK Kellogg’s (acquisition) gives it diversification from its cocoa heavy portfolio and instant U.S. distribution, shelf space, and a brand portfolio ... in a lucrative market that it can drizzle with innovation at a relatively good price,” Michael Ashley Schulman, chief investment officer of Running Point Capital Advisors said.
Ferrero, the maker of Nutella hazelnut spread, has turned into a global group, boosted by the aggressive acquisition campaign launched by its executive chairman, Giovanni Ferrero.
In 2018, Ferrero bought Nestle’s U.S. confectionery business for US$2.8 billion.
The group reported a turnover of 18.4 billion euros (US$19.2 billion) in the last financial year and said it had increased its investments to boost manufacturing capabilities and expand across categories.
Source: Reuters
Built to bend, not break: the Rugged Kevlar Charging Cable by Walkntalk
When your day doesn’t stop for anything, neither should your gear. The Walkntalk Rugged Kevlar Charging Cable is engineered for those who demand durability without compromising performance.
Featuring a Kevlar-reinforced core and armoured braiding, this cable is 10x stronger than standard options, making it resistant to drops, dust, and the daily grind. Its military-grade construction ensures it bends without breaking, providing uninterrupted power whether you’re on a worksite or navigating daily commutes.
In Petrol and Convenience this range drove an incredible 85% of all incremental sales in the channel. So, whilst you don’t want to compromise on cables, also don’t compromise on making sales.
Available in USB-A to Lightning and USB-A to USB-C configurations, it’s compatible with a range of devices, including iPhone 14 and earlier models, as well as various Android smartphones. The 1.8m length offers flexibility, and with a 5-year warranty, it’s a reliable companion for the long haul.
Don’t let inferior cables slow you down. Experience the resilience and reliability of the Walkntalk Rugged Kevlar Charging Cable.
Do you have this in store already?
FINE FOOD NZ HIGHLIGHTS
The biennial Fine Food New Zealand returned to Auckland Showgrounds from Sunday 29 June to Tuesday 1 July, once again proving why it’s the country’s premier trade event for the food, beverage, hospitality, and retail sectors.
The event saw over 6,800 industry professionals through the doors, and an increase in purchasing power to an impressive $441 million—a reflection of the high-quality audience and strong intent to do business.
With the entire industry under one roof, attendees explored new products, networked face-to-face, gained insight from expert-led seminars, and got inspired by live competitions and interactive demos. From big-picture innovation to practical tools of the trade, Fine Food New Zealand 2025 delivered.
One standout moment was the Caputo Cup, which brought serious flair and flavour to the show floor. The energy was electric as top pizza makers from across the country went head-to-head for the prestigious titles.
Rebecca Stewart, Group Director of XPO Exhibitions, says: “Trade events like Fine Food New Zealand are rare—but when they happen, they really deliver. AI has its place, but nothing replaces face-to-face engagement when it comes to building relationships and making purchasing decisions. The energy, generosity, and professionalism of everyone involved was truly inspiring. We’re proud to play a role in bringing this community together.”
Visitor feedback was equally enthusiastic:
“Fine Food NZ is an excellent forum to find out about things current and new. I’ve attended for many years and always rely on it for fresh ideas and inspiration. The check-in is seamless and the exhibitors are welcoming and knowledgeable. Looking forward to the next one already!”
Fine Food New Zealand will return in 2027.
For more information, visit www.finefoodnz.co.nz
The XPO team
Sweet samples from the Gilmours team
Award-winning Meyer Cheeses
Dilhan Fernando and Nicole Campbell at the Dilmah display.
Dilmah Tea Masterclass
Bold flavours, new habits: The evolving Kiwi dinner plate
Drawing on insights from Circana’s recent What’s for Dinner New Zealand study, this article explores how Kiwi dinner habits are evolving—both in terms of what home cooks say they’re preparing and how they think about mealtimes.
One of the clearest trends emerging is the growing appetite for global flavours and internationally inspired meals. From curries to Korean barbecue, Mexican tacos to Japanese rice bowls, New Zealanders are increasingly looking beyond traditional fare—reflecting a broader shift toward a more multicultural, dynamic food culture. These claimed behaviours are then set against hard scan data, which reveals clear shifts in what’s actually being purchased. Together, the two lenses offer a powerful view of a multicultural society reflected not just in our preferences, but in our pantries.
What we’re cooking: a shift in the everyday plate
As Kiwi home cooks rethink what ends up on their plates, we’re seeing a meaningful move away from traditional eating patterns. The once-dominant “meat and three veg” dinner is becoming less central—replaced by a more casual, diverse, and globally inspired way of eating. This shift is being driven not only by changing tastes, but also by greater access to international ingredients, more adventurous cooking inspired by social media, and the growing influence of New Zealand’s multicultural communities.
From the What’s for Dinner study, we can see this evolution playing out in what Kiwis say they’re cooking. In 2021, 41% reported preparing traditional meat and veg for dinner the night before—by 2024, that number dropped to 33%. Over the same
period, more globally influenced meals gained ground: pasta dishes rose from 11% to 14%, curries from 8% to 10%, and Mexican meals—while still relatively niche—grew from 4% to 5%, equating to thousands of additional households embracing new flavours.
Looking over a typical month, 49% of households say they cook curries, 36% Mexican meals, 36% risotto, 32% other pastas, and 10% Japanese or sushi-style meals. And 31% say they’re replicating takeaway-style meals at home.
Tegel has seen this shift firsthand. Vicki Goodall, Marketing Manager - Innovation & Insights, notes: “At Tegel, we’ve led category growth in Frozen Poultry by driving a major shift toward ‘Eating in is the new Eating Out’. Consumers are increasingly seeking restaurant quality and QSR alternatives to recreate at home, and our portfolio delivers with bold, on-trend formats and flavours—from an authentic Southern fried chicken experience in Tegel Take Outs, to Rangitikei’s Asian-inspired Karaage and Korean-style options that elevate everyday meals like ramen and rice bowls.”
Flavour profile trends: what’s growing in popularity
This shift in cooking behaviour is reflected in the flavours consumers are reaching for in stores. Scan data from Circana shows strong growth in flavour-led categories that support this expanding repertoire. Within dinner categories, Korean BBQ, Japanese, Greek, sweet chilli, spicy, and Italian flavour profiles are among the fastest-growing in value growth. These flavours are showing up not only in sauces and marinades, but also across meats, snacks, condiments and bakery—signalling deeper integration into everyday meals.
Hellers is embracing this demand for bold global flavour. “Kiwi consumers are demonstrating a remarkable appetite for authentic global flavours that don’t compromise on convenience,” the team says. “Products like our Curried Beef Sausages, Sweet Chilli Pork Tenders, and Crunchy Katsu Pork Burgers represent our commitment to bringing quality international flavours to the home kitchen.”
Griffin’s-owned Mexicano has also benefited from the popularity of Mexican meal solutions. The team notes: “Mexicano Corn Chips are a go-to choice for households across New Zealand looking to whip up a satisfying meal with minimal effort. Whether it’s a quick midweek dinner or a weekend crowd-pleaser, these chips form the perfect base for nachos—delivering both crunch and convenience.”
Changing the way we shop: actual purchases tell the story
The evolution in what we cook is matched by clear changes in what we buy. Comparing the 52 weeks to June 2025 with the same period in 2019,
total supermarket unit sales show sharp growth in international and pantry-staple categories:
• Rice unit sales are up 14%
• Indian foods up 26%
• Mexican foods up 35%
• Asian foods overall up 50%
• Frozen Asian snacks up 60%
This points to a more globally minded home cook who’s stocking their pantry with bold flavours and flexible staples. The growth in rice has sparked new hypotheses around meal planning—if households are buying large bulk bags of rice to stretch the grocery budget, is the carb, rather than the protein, currently becoming the anchor for dinner decisions?
The team at George Weston Foods has observed similar trends in the bakery and pie category. “While Mince and Cheese and Steak and Cheese remain favourites, we’re seeing more adventurous tastes emerge. Big Ben’s XXL Butter Chicken is now our fastest growing variant, and Chipotle Steak and Cheese is not far behind pointing to a growing desire for bold, spicy flavours.”
Bringing it together: preferences, purchases, and planning
Together, these layers of insight—claimed behaviour, flavour trends, and hard scan data— paint a picture of a society whose food culture is becoming more global, informal, and dynamic. For stakeholders across the food and grocery sector, these findings support both retrospective understanding and forward-facing thinking about product development, retail strategy, and category planning.
“Within dinner categories, Korean BBQ, Japanese, Greek, sweet chilli, spicy, and Italian flavour profiles are among the fastestgrowing in value growth.”
POPULAR PANTRY STAPLES
Pasta, noodle and rice products to watch.
What’s driving sales in the pasta, noodles and rice categories?
We checked in with the Foodstuffs team to find out what’s trending in their stores. They shared: “Pasta continues to be a pantry staple, particularly during the colder months when consumers gravitate toward comforting meals. The category is highly substitutable, with relatively low brand loyalty, and we’ve seen growth at both ends of the spectrum, from budget-friendly entry-level lines to premium offerings.
“The latter reflects a broader trend of consumers dining out less, yet still seeking restaurant-quality meals at home and willing to trade up for a better experience. As a result, innovation and differentiation in quality and provenance will be important for brands to maintain relevance.
“While there’s less movement in the rice and noodles category at present, these pantry essentials continue to deliver value for money and versatility, particularly in multicultural households. There’s an opportunity for brands to connect with evolving consumer tastes through innovation in flavour profiles and formats.”
Your favourite Jin Ramen, now in a whole new look!
OTOKI, a trusted Korean food brand since the 1960s, brings authentic flavours from South Korea to New Zealand. Alongside popular imported items, OTOKI also locally produces beef broth concentrates, dressings, and sauces tailored to local tastes.
Jin Ramen, one of Asia’s most beloved noodles, has just been rebranded with a bold new package. The updated look brings a modern touch while delivering the same great taste K-food fans love. The Jin Ramen lineup includes Mild, Spicy, Chicken, and Veggie flavours, available in convenient mini cups and bowls for quick meals,
as well as multi-packs for home cooking.
Widely loved across Asia and beyond, Jin Ramen remains a favourite among fans worldwide. As seen in many recent global films, series, animated shows, and digital platforms, Korean ramen (ramyeon) is a growing global trend. Now’s the perfect time to discover the irresistible charm of Jin Ramen — the perfect combination of chewy noodles and a rich, flavourful broth.
Enjoy it your way: pour boiling water into a mini cup or bowl for a quick meal, or cook a multi-pack on the stove for a richer experience. Either way, it’s ready in just a few minutes!
Find the Jin Ramen range at Woolworths, PAK’nSAVE, New World, Gilmours, and Asian supermarkets.
For more information, please contact: Sales team: sales.nz@otoki.com www.otoki.co.nz
Follow us on Instagram: @otoki_newzealand
Armando Pasta arrives in New Zealand
Wilson Consumer Products markets the Diamond Pasta and Rice Risotto, as well as Armando pasta, and serves as the sales agent for Kings Choice Rice.
“Diamond is also New Zealand’s most established pasta brand and was launched around the time of World War II,” explains Susan Harvey, Marketing and Business Development Manager.
“Generations of Kiwis continue to love the Diamond Pasta and it is still proudly New Zealand owned today. Diamond Pasta has experienced phenomenal growth over the past few years and is currently the number one pasta brand in New Zealand with 33.6% $ growth over the last 12 months*.”
you to experience the true taste of Italy in your own kitchen.
Within the rice and side dish categories, Wilson Consumer Products has two top-performing brands.
“Kings Choice Rice has been selling in the New Zealand market for more than 30 years and is still the preferred rice brand of many Kiwis,” says Harvey.
Kings Choice has a number of the high-quality and popular rice varietals as part of its range including Jasmine, Long Grain and Basmati.
“Italy’s premium Armando Pasta, winner of the 2024 Italian Consumer Quality Award, is now available in New Zealand.”
New Zealand pasta lovers, get ready to elevate your meals! Italy’s premium Armando Pasta, winner of the 2024 Italian Consumer Quality Award, is now available in New Zealand.
Armando Pasta is renowned for its authenticity and exceptional quality. Made from premium 100% Italian-grown durum wheat, Armando Pasta starts with wheat care. A direct partnership with 760 Italian wheat farmers has preserved the integrity of generations-old farming practices. This ensures very high quality durum wheat and optimal gluten levels and zero pesticides or glyphosates.
Crafted with wheat that is naturally high in protein, Pasta Armando offers a superior taste, exceptional texture, and the bronze die ensures the pasta holds sauces beautifully — all hallmarks of truly great pasta. Armando invites
“Diamond Rice Risotto is a staple in many Kiwi kitchens and the base for whipping up a quick midweek meal for the family. Its versatility and flavour makes it a winner in Kiwi kitchens,” says Harvey. For recipe ideas visit diamondmeals.co.nz.
*Circana Data Diamond Pasta MAT $ growth to 25/5/25 versus YA.
PASTA, RICE & NOODLES
The FMCG Business team endeavours to produce a monthly snapshot of category news and highlights, based on information from participating clients, plus a table of the freshest data available at time of print. If you wish to contribute news for upcoming category reports, please contact trubanowski@fmcgbusiness.co.nz
COOL TRENDS, HOT SALES
Worth more than a billion dollars, the size of the Frozen Foods category has increased significantly in the past 4-5 years.
Premiumisation, innovation and convenience remain some of the key trends in Frozen, which was one of the top contributors to new product launches (NPD) success last year.
‘Fakeaways’ are a major growth driver, a dinner trend that started during the pandemic with Kiwis forced to cook at home. Many of us have made a habit of keeping simple meals, pizzas, burgers, and crumbed chicken in the freezer at home.
The frozen food industry has adapted to our increasingly fastpaced lives with innovative formats. Perfectly portioned meals, frozen snacks and treats meet the growing demand for convenience.
Bake fresh cookie dough –Create Cookie Bar Magic at home!
Step into the colourful, joy-filled world of Cookie Time – right from your own kitchen. Inspired by the iconic Cookie Time Cookie Bars, Bake Fresh Cookie Dough brings the magic of freshly baked cookies home, delivering the same warm, melt-in-the-mouth goodness without the fuss.
Straight from freezer to oven to delicious, Bake Fresh is your shortcut to creating moments that matter. Whether it’s a spontaneous treat, an after-dinner dessert, or a surprise for someone special, these ready-to-bake cookie dough balls let you enjoy hot, fresh cookies whenever the craving hits – no mixing, no mess, just the nostalgic aroma of baking bliss.
“Made with the same much-loved recipe as our Cookie Bar cookies, Bake Fresh is all about celebrating the magic in everyday moments. It’s perfect for families, flatmates, foodies, and anyone who wants to serve up smiles in under 15 minutes,” explains the Cookie Time team.
“Available now, Bake Fresh marks a new chapter in Cookie Time’s mission to spread cookie happiness far and wide. For trade partners, it’s a standout addition to your freezer range – tapping into the growing demand for convenient, indulgent home-baked experiences.”
So go on, make your own Cookie Time memories.
It’s easy. It’s delicious. Must be Cookie Time. For more information or to range this product, please contact your local Cookie Time Franchisee.
This Craveable Fixx won’t let you down!
Introducing Inghams Buttermilk Chicken Crunchy Fixx - the ultimate chicken range your shoppers will love! Inspired by Kiwis’ desire for delicious chicken, these exciting new products deliver irresistibly crunchy, juicy chicken that will have shoppers coming back for more.
Made with 100% New Zealand chicken, Inghams Buttermilk Chicken Crunchy Fixx is designed to meet the demand for shoppers seeking a tasty meal at home. Whether they’re after a quick dinner solution or a weekend treat, this range offers the perfect option to satisfy their cravings. Available in both Original and Spicy flavours, with chicken tenders and burgers to choose from, there’s something for every chicken lover.
“Made with 100% New Zealand chicken, Inghams Buttermilk Chicken Crunchy Fixx is designed to meet the demand for shoppers seeking a tasty meal at home.”
MAKE YOUR FREEZERS FOUR TIMES COOLER
frozen food
“Magic Waffles are NZ’s first ever filled frozen waffle, a bold innovation in the dessert aisle.”
“What makes our Buttermilk Chicken Crunchy Fixx range stand out is the irresistible buttermilk coating and perfectly crunchy crumb, locking in all the tender, juicy goodness inside,” says the team.
Buttermilk-coated chicken is known for its premium taste, exceptional tenderness, and unbeatable flavour, making it an easy sell in the freezer aisle.
A nationwide above-the-line campaign will drive awareness, ensuring strong demand from launch. With impactful digital, social, and instore promotions, alongside engaging outdoor advertising, shoppers will be enticed to try the irresistible Crunchy Fixx experience for themselves.
Don’t miss out, this range is set to be a gamechanger. Make sure these are in stock; they will sell fast!
For more information on stocking Inghams
Buttermilk Chicken Crunchy Fixx, contact your Inghams representative, visit www.inghams.co.nz/, or call 0800 800 785.
Frozen convenience meets premium taste
Introducing the latest innovation to the frozen food dessert category. Magic Waffles are NZ’s first ever filled frozen waffle, a bold innovation
in the dessert aisle. Crafted in Belgium from a heritage family recipe, each 80g waffle is expertly composed with 50% golden-crisp waffle and 50% indulgent filling.
Available in four delicious flavour options: Apple-Cinnamon, Belgian Chocolate, Custard, or Mixed Berry and packed in 4 x 320 g retail packs, this format is perfectly sized for impulse and family purchases.
They go from freezer to plate in under 2 minutes. Multiple heating options include toaster, oven, microwave, or air-fryer—ideal for today’s fast-paced consumers. Whether marketed as breakfast hacks, snack-time treats, or quick desserts, Magic Waffles demand attention with premium Belgian flair and unmatched convenience.
This is a genuine retail innovation. No other frozen dessert in NZ delivers filled waffle indulgence this swiftly and conveniently. The result? A standout SKU that drives frozen category growth while uplifting margin and shopper excitement.
Range Magic Waffles now before your competitor does.
For more information or to request a sample –email sales@markwellfoods.co.nz or phone 09 270 3311.
RISE & SHINE
Convenience meets nutrition in breakfast innovations
Better-for-you, allergy-friendly, and convenient products are trending in the breakfast aisle. For example, the value growth of gluten-free options across all breakfast segments is +5.7% and units are up 4.9% (Source: Circana).
From probiotic porridge to organic granolas and nutritious breakfasts on the go, there is always something new arriving in store.
UP&GO: NZ’s #1 Breakfast brand fuels growth with purpose and innovation
“We have recently launched new SKUs to market, designed to meet emerging consumer needs”
Kurtis Geering, UP&GO Brand Manager NZ
In a market where convenience and nutrition increasingly go hand in hand, UP&GO continues to set the pace, holding its position as New Zealand’s #1 breakfast brand*. Built on Sanitarium’s purpose to share healthy, nutritious food, UP&GO has carved out a powerful space in Kiwi households by delivering what time-poor consumers need most: a balanced breakfast that’s ready to go when they are.
The brand’s strong and sustained growth is fuelled by a deep understanding of evolving lifestyles. Whether it’s active teens, busy parents, or young professionals, UP&GO consistently delivers nutritious energy with no compromise on taste, convenience, or wellbeing.
“We have recently launched new SKUs to market, designed to meet emerging consumer needs and strengthen
go category. “The innovation lands alongside new protein communications, showcasing a bold new look and feel that champions everyday strength, vitality, and the camaraderie found in today’s fitness culture,” says Kurtis Geering, UP&GO Brand Manager NZ. With a portfolio spanning high protein, no added sugar, dairy-free, and gluten-free options, UP&GO continues to lead in both value and volume. Backed by targeted media, digital campaigns, and strong in-store presence, the brand is engaging a new generation of shoppers while deepening trust with loyal consumers.
Get UP&GO!
*Circana Scanned Sales UP&GO no.1 Brand in Breakfast L13 Weeks
BREAKFAST CEREALS
Healthy options from Muesli & Co
At Muesli & Co, we believe breakfast should be simple, nourishing, and full of flavour. Based in Nelson and proudly small-batch, our range of gluten-free, paleo, and keto-friendly mueslis has earned a loyal following among health-conscious consumers throughout New Zealand. Our products are now stocked in over 65 supermarkets across South and North Island stores. Our 350g range features top-performing blends like Keto Power, Blueberry & Fig, Date & Cranberry, Ginger Crunch Granola, Blueberry & Banana — all made without refined sugar or additives. Each recipe is thoughtfully crafted, using nuts, seeds, coconut, and fruits, offering the perfect balance of nutrition and indulgence.
Our small team handcrafts every batch at The Food Factory in Nelson, under strict food safety protocols. From flavour to function, we’re passionate about creating food that’s honest, high-quality, and aligned with today’s wellness values.
We’re proud to be part of the growing health and wellness movement in Aotearoa — and we look forward to continuing to innovate and inspire through real food.
General Enquiries: hello@muesliandco.co.nz
Sales – South Island: 1supremeagencies@gmail.com
Sales – North Island: mike@integritysalesgroup.co.nz
The FMCG Business team endeavours to produce a monthly snapshot of category news and highlights, based on information from participating clients, plus a table of the freshest data available at time of print. If you wish to contribute news for upcoming category reports, please contact trubanowski@fmcgbusiness.co.nz
Organic gluten-free granola made in NZ
This month’s finalist for the FMCG Business Product of the Year Award is Chantal Organics’ new and improved Gluten Free Ginger Crunch & Plum Granola.
With its mission to promote and support sustainable and organic farming practices to ensure only the best ingredients go into their products, Chantal Organics also offers a wide range of allergenfriendly products. To make it easier for the consumer, these products are labelled clearly and tested regularly to provide assurance.
Chantal Organics manufactures a range of products in the Hawke’s Bay. Their popular breakfast products made in New Zealand include not only oat-based granolas, but gluten-free granola, keto granola and a bespoke range of Easy Oats, a creamy, dairy free porridge in a single-serve cup that uses oat milk powder instead of dairy. The new Gluten Free Ginger Crunch & Plum Granola is light and crunchy and already proudly wears a gold medal from the 2025 Outstanding Food Producers Awards.
Sunflower, pumpkin and hemp seeds mingle with roasted almonds and cashews, all rolled together with crispy cornflakes, NZ plum and ginger for the most delicious way to fuel your mornings.
This gluten-free granola has only 2.2g sugar per serving and is a source of fibre, which supports regularity as part of a healthy and varied diet.
Packaging for this product is soft plastics recyclable and is made with 25% recycled plastic to reduce impact on the environment.
“With its mission to promote and support sustainable and organic farming practices to ensure only the best ingredients go into their products, Chantal Organics also offers a wide range of allergen-friendly products”
Do you have a Hero product that stands out from the crowd? If there’s a tasty tastebud teaser, NPD rockstar, or best seller in your portfolio that deserves to be crowned ‘Product Of The Year’we’d love to hear from you! We’ll showcase some of the finalists in upcoming
and reveal the FMCG Business Product of the Year later in 2025.
To find out more on how to enter please email: trubanowski@fmcgbusiness.co.nz
Venerdi launches Low Carb Goodness
Venerdi continues to innovate as they launch their Venerdi Low Carb Goodness sub brand into the New Zealand market with their High Protein Seedy Pizza Bases – pushing the boundaries on functional foods and meeting the growing demand for both low carb and high protein choices.
Venerdi Low Carb Goodness High Protein Seedy Pizza Bases are power packed with nutrient dense ingredients to fuel your day and bring a little excitement to mealtime moments. Crafted for serious flavour and smart nutrition, each base packs 11.8g of protein per serve and only 6.6g of carbs per serve.
These pizza bases not only offer a low carb, high protein option to gluten free consumers, but the addition of linseeds, pumpkin seeds and hemp hearts allow for incredible texture and delicious flavour – all while being free from gluten, dairy and soy.
This August we are excited to be celebrating 23 years of creating quality gluten free breads for specialty dietary consumers. As a kiwi, family owned business, we continue to strive to produce products that our loyal customers will love and be truly excited by – which we are thrilled to already be seeing with
Venerdi Low Carb Goodness High Protein Seedy Pizza Bases. Venerdi Low Carb Goodness* High Protein Seedy Pizza Bases are available now.
For more information, contact Venerdi at info@venerdi.co.nz
*Based on the declared carbohydrate content, this pizza base could be used as part of a low carb diet plan. ‘High Protein Seedy Pizza Bases’ (6.6 g carb/61 g serve (half base)) have 87.6% less carbohydrates per serve than ‘Gluten Freedom Fancier Sourdough Pizza Bases’ (55.5 g carb/100 g serve (half base)).
100% Gluten, Dairy & Soy Free
For those of you who believe you deserve better
Introducing new LINDOR Blocks: Discover bliss in every piece
Lindt is proud to unveil its latest creation: LINDOR Blocks; a new, irresistibly smooth way to enjoy the chocolate you know and love.
Crafted by the Lindt Master Chocolatiers, each LINDOR Block brings together fine Lindt chocolate and the iconic smooth-melting center for a truly blissful experience. It’s the signature Lindor moment, now in a block format, made to savour piece by piece.
As New Zealand’s #1 premium chocolate brand*, Lindor continues to delight with its exceptional quality. Now, chocolate lovers can enjoy that same indulgence in a new block format – perfect for treating yourself to a well-earned me-moment.
Each piece of the LINDOR Block melts gently on the tongue, offering a moment of pure pleasure. Whether enjoyed slowly or shared with loved ones, it’s a new way to experience the melt that
has made LINDOR a household favourite around the world.
Available in three delicious flavours, Milk, White, and Salted Caramel - the LINDOR Block range offers something for every chocolate lover. LINDOR Blocks bring our iconic smooth melting center into a new way to indulge. It’s an invitation to pause, savour, and truly enjoy a moment of bliss – one square at a time.
From quiet evenings at home to shared moments with friends, LINDOR Blocks turn everyday moments into something special.
The range will be available in supermarkets and retailers across New Zealand from 18 August.
LINDOR – Discover Bliss in Every Piece.
For more indulgent inspiration, visit www.lindt.com.au
*[Pls add a source or reference – Circana or NIQ for example]
Best in season
As winter winds down, consumers continue to seek hearty, comforting meals featuring nutrientdense produce. Mushrooms are a must-have on shelves through late winter, pairing perfectly with roasts, risottos and pasta dishes.
With the arrival of spring in September, shoppers begin to shift their focus toward lighter meals and fresher flavours. This is the time to highlight tropical options such as bananas and pineapples, which are ideal for smoothies, fruit salads and onthe-go snacking.
“Mushrooms are a good source of B vitamins, including riboflavin and niacin, which support energy metabolism and healthy skin.”
Mushrooms
Versatile, savoury and nutritious, mushrooms remain a staple item in late winter and early spring. Their umami flavour makes them popular in everything from stir-fries to soups and even vegetarian burgers.
What to look for: Choose firm mushrooms with a clean, smooth appearance. Avoid any that are slimy or bruised.
Storage/handling: Mushrooms should be kept refrigerated between 2–5°C and require gentle handling to avoid bruising. Leave mushrooms in their original cartons or display in breathable cardboard punnets. For loose mushrooms, provide paper bags to help maintain freshness.
Nutrition: Mushrooms are a good source of B vitamins, including riboflavin and niacin, which support energy metabolism and healthy skin.
Navel Oranges
August marks the peak season for sweet, juicy New Zealand-grown Navel oranges. These oranges are great for snacks and slicing through salads.
What to look for: Choose oranges with skins that have a fine texture, bright colour and feel heavy for their size.
Storage/handling: Navel oranges are best stored in a 7–8°C chiller and should be rotated frequently to avoid pressure damage or drying out.
Nutrition: Navel oranges are high in vitamin C, which supports immune function, and also contain several B vitamins that help reduce tiredness and fatigue.
Bananas
Bananas remain one of the most popular fruit year-round. This staple fruit appeals to shoppers seeking portable, low-prep options for work and school snacks.
What to look for: A mix of ripeness levels in-store (colour stages 4-6) offers shoppers choice, depending on their taste.
Storage/handling: Always pick bananas up by the crown – handling the fingers can result in bruised fruit. Display bananas crowns up in single layers to prevent bruising. At the front of the display, provide customers with single ripe bananas to choose from.
Nutrition: Bananas are a source of potassium, which supports normal blood pressure and muscle function and also contain vitamin B6 for energy.
Pineapples
Spring is a great time to showcase pineapples. Their tropical sweetness brightens up fruit bowls and works beautifully in fresh fruit salads and salsas. What to look for: Ripe pineapple skin may be green or golden-yellow depending on the variety. Choose pineapples that are heavy for their size and firm.
Storage/handling: Pineapples don’t ripen significantly after harvest. Keep them at room temperature if selling quickly, or refrigerate at 7–10°C to extend shelf life. Handle gently to avoid bruising the delicate flesh.
Nutrition: Pineapples provide a good source of vitamin C and manganese, which help support our immune system.
AISLE SPY
Dr Michelle Dickinson
Powerful yet safe formulas for cleaner, healthier homes
What’s trending in the cleaning and home care aisles in our supermarkets?
We asked the Foodstuffs team to share some insights from their stores: “Cleaning remains a highly planned purchase, closely tied to household routines and ingrained habits. Post-pandemic hygiene behaviours have become part of the new normal, with efficacy and fragrance continuing to be key drivers of purchase. Fragrance, in particular, offers emotional appeal and can influence impulse buys.
“As people look to simplify their routines, we’re seeing a shift towards fewer, more efficient multipurpose products. Eco-friendly and wellness-focused options still hold strong appeal, although
rising living costs are causing some shoppers to reassess priorities. In this value-conscious environment, there’s growing demand for products that balance performance with price. One of the key challenges ahead is engaging younger customers, who remain underrepresented in the category,” says the team.
ecostore partners with Dr Michelle Dickinson
Recently, ecostore partnered with Dr Michelle Dickinson to explore the link between cleaning products and VOCs. VOCs are tiny molecules released into the atmosphere through various products and processes, and the nastier ones can leave you
with irritated eyes, a headache, a sore throat or even worse; an asthma episode.
Angelina Ashcroft, Head of Marketing at ecostore says, “Home cleaning products are a major culprit when it comes to releasing VOCs into the air in your home. We asked Dr Michelle to take a closer look at how different household cleaners impact air quality, and what to look out for when choosing a household cleaner.”
VOCs take a while to disappear from the air
“VOCs don’t just disappear when you are finished cleaning,” says Ashcroft. “During the experiments to test the VOC levels of different bathroom cleaners, Dr Michelle found that it took hours for VOCs to fully dissipate.”
Households might be exposed to potentially harmful toxins in the air after cleaning, particularly in smaller, enclosed spaces like the shower, and if the products have high VOC levels.
There are some surprising gasses floating around our homes. Some cleaning products create formaldehyde when they react with the air. Not all products contain this potentially harmful ingredient, but if cleaning in an enclosed space irritates your respiratory system, this could be why.
VOCs are only worrying at high levels
Even plant and mineral-based products may create a small amount of VOCs, due to their naturallyderived fragrances. As long as the VOC levels are low, this isn’t a problem for most people.
“However, those with sensitivities like allergies, asthma or eczema might prefer a gentle, plantbased, fragrance-free formulation– that’s why we created ecostore’s Ultra Sensitive Multi-purpose Cleaner, which Dr Michelle found didn’t create any VOCs at all,” says Ashcroft.
ecostore’s cleaning products fall well within the safe zone
When it comes to a spring clean, it’s wise to choose products that create low- to-no VOCs. ecostore’s range of plant and mineral-based cleaning products offers all the cleaning power, with none of the harsh chemicals, and there’s even a fragrance free Ultra Sensitive range. For a clean home without compromising on air quality, ecostore’s products are an easy choice. For more information or to order the ecostore range contact info@ecostore.co.nz
“ecostore’s range of plant and mineral-based cleaning products offers all the cleaning power, with none of the harsh chemicals”
HOUSEHOLD CLEANERS
Source: Circana MarketEdge Grocery Data MAT to 06/07/25
The FMCG Business team endeavours to produce a monthly snapshot of category news and highlights, based on information from participating clients, plus a table of the freshest data available at time of print. If you wish to contribute news for upcoming category reports, please contact trubanowski@fmcgbusiness.co.nz
Ben Whitley joins HOOP as National Sales Manager
HOOP, New Zealand’s first fully integrated retail activation agency, has welcomed Ben Whitley, former CEO of Edwards and Co, as National Sales Manager.
With over a decade’s experience leading consumer brands, Ben has joined the team in a newly created, strategic leadership role. He will be instrumental in leading the launch of HOOP’s new sales agency, a data-driven solution that will expand its offering to grocery and retail nationwide.
Passionate about representing quality brands, Ben says “I’m excited to lead the new sales team and to join an ambitious, datadriven agency that’s evolving to meet the changing needs of the grocery landscape.”
Ben brings a wealth of leadership experience to HOOP, most recently as CEO of Edwards and Co and a key part of its 2024 acquisition of New Zealand brand Cariboo.
Previously, Ben was General Manager of Swisse Wellness for New Zealand, spending seven years progressing up the ranks at the company, from Territory Manager to senior leadership.
Ben will be responsible for leading HOOP’s new team of handpicked Sales Territory Managers, trained in modern sales strategy and equipped with real-time performance tools.
PepsiCo appoints General Manager for NZ Foods
PepsiCo NZ has announced the appointment of Lee Kent as General Manager, New Zealand Foods, to oversee the Bluebird Foods business from 1 August.
In his new position, Lee will lead a cross functional team and oversee the full operations, management and strategy of Bluebird Foods across the New Zealand market.
Lee joins the PepsiCo NZ team after over 11 years at PepsiCo in the UK, where he held various senior commercial roles across organised trade, traditional trade, eCommerce and value retail. Most recently, he served as Senior Sales Director for PepsiCo’s Tesco business, cultivating a world class E2E relationship that has delivered mutually beneficial results. He has also been a key member of the UK Sales Leadership Team, acting as Commercial Lead for UK snacks, collaborating with senior stakeholders cross Marketing, Supply and Finance.
Alexia Horley, PepsiCo ANZ Foods CEO, says that with over a decade of market experience, end-to-end thinking and willingness to immerse himself into every challenge, Lee will be able to accomplish great success within the unique New Zealand market.
curiosity, ambition and enthusiasm into our NZ business, and look forward to seeing him champion this vital market. Alongside his bold strategy, his expertise in fostering, managing and executing business relations will prove a valuable point of difference when building successful leadership.”
Lee’s purpose-led leadership style drove him to create Ignite, PepsiCo’s first employee resource group focused on social mobility and employee inclusion, demonstrating his natural ability to lead and passion for celebrating individuality within the workplace.
Lee says he is looking forward to the opportunity to drive growth and success across the New Zealand business.
“I’m incredibly honoured and excited to have the opportunity to continue working with PepsiCo, on the other side of the world. In collaboration with the talented team in New Zealand, I can’t wait to dive into this new market and maximise potential within the team to reach new heights within our iconic brand.”
Lee takes over the role from Michelle Cassettari, who has stepped into her new role as Integration Director for the recently acquired Obela business.
Ben Whitley
Lee Kent
New CEO for Hershey
The Hershey Company has appointed Kirk Tanner to succeed Michele Buck as President and Chief Executive Officer, effective August 18, 2025. Buck will work closely with Tanner in a senior advisory capacity to ensure his successful transition.
Tanner is an accomplished food and beverage executive with a strong track record across some of the industry’s most recognized brands. He spent over three decades at PepsiCo, Inc., where he ultimately served as Chief Executive Officer of PepsiCo Beverages North America, overseeing a $28 billion business across a diverse portfolio of iconic and growth brands. As CEO, he drove growth and profitability through brand building, innovation, customer partnerships and execution in the marketplace. He led portfolio transformation to address continuously evolving consumer trends.
Tanner was most recently President and Chief Executive Officer of The Wendy’s Company.
“Kirk is a proven, high-impact leader in the food and beverage industry with a great combination of customer and consumer passion, commercial acumen and operational scale,” said Mary Kay Haben, Lead Independent Director and Chair of the CEO Search Committee. “With a track record of driving growth in complex global businesses, Kirk brings a focused, results-driven mindset. His deep experience in snacks, beverages, M&A and innovation—
combined with public company CEO and board roles—makes him well suited to lead Hershey into the future. Kirk is a strong leader, earning followership at every level and is committed to engaging with employees, the community and stockholders to advance Hershey’s ambition to be a Leading Snacking Powerhouse and to deliver long-term, sustainable growth.”
“I am truly honored to be chosen as the next leader of a company I’ve long admired,” said Tanner. “Throughout my career, I’ve remained focused on the three pillars that drive success: understanding and delighting consumers, building strong partnerships with customers and investing in colleagues. This commitment to the three Cs will continue to guide our strategic decisions and fuel the growth of Hershey’s iconic brands. Leading Hershey is a once-in-a-lifetime opportunity to make a difference with loved brands, and I look forward to working closely with the Board of Directors and the entire team to advance our Leading Snacking Powerhouse ambition.”
With more than 20,000 employees worldwide, Hershey delivers products across approximately 70 countries, generating over US$11.2 billion in annual revenues. The company’s portfolio includes chocolate and confectionery brands such as Hershey’s, Reese’s, and Kisses.
New MD for Beiersdorf ANZ
Beiersdorf has announced the departure of long-time ANZ Managing Director Clynton Bartholomeusz following his decision to retire at the end of the year, after three dedicated decades leading the organisation.
Beiersdorf’s Sales Director ANZ, Dulcie de Koning steps into the position of Managing Director, with the vision to further grow Beiersdorf’s industry-leading stable of brands, including NIVEA and Elastoplast within Oceania.
“Dulcie knows the Beiersdorf brand and reflects our values of care while also bringing a rich understanding of the dynamic, high-performing market. After decades of journeying with Beiersdorf, I am passing on the baton to Dulcie and, confident the team will continue to thrive under her stewardship,” says Bartholomeusz.
As a seasoned and proven leader within the retail and FMCG sector, Dulcie brings more than 20 years’ experience to the role, having worked for Procter & Gamble and, more recently, as PepsiCo’s Commercial Strategy Director before joining Beiersdorf in 2023.
She is widely recognised for her strategic insights where her interest in shopper-based design and rich expertise in commercial strategy sees her maintain a deep understanding of ever-changing consumer demands, especially in the competitive beauty and wellbeing categories.
Kirk Tanner
Dulcie de Koning
HOOP launches data-driven sales agency
Retail activation specialist HOOP is expanding its offering with a nationwide sales agency, tailored to meet the demands of New Zealand’s modern grocery landscape.
Launching on August 1, the new HOOP Sales Agency debuts with Reckitt’s Essential Home Business, home to brands like Mortein and Airwick, as its foundation client.
The move makes HOOP the first fully in-house integrated retail activation agency in New Zealand, bringing together outsourced sales, merchandising, co-packing, logistics, and POS management under one roof.
“We’re going full circle,” says Director Gavin Nixon. “Our clients already trust us with co-packing, logistics, and in-store merchandising - now we’re closing the loop with a sales force built for today’s data-led supermarket environment.” He adds, “There’s a real need for this kind of focused, modern solution, especially for suppliers moving from in-house teams or looking for more boutique agency support.”
New Zealand’s grocery retail has seen a major shift, with data platforms like Dunnhumby reshaping how supermarkets make decisions. HOOP’s sales model is purpose-built to meet this challenge, offering brands the commercial intelligence and on-theground execution needed to thrive.
HOOP’s new national team of Territory Sales
Managers are trained in data-driven sales strategies and equipped with real-time performance tools to influence decisions in today’s analytics-driven grocery environment.
“We’ve handpicked a team that’s fluent in today’s data-first environment,” said Nixon. “They’re commercial partners who know how to use data to build a business case and influence decisions at the right level.”
Reckitt is the first to join the new venture, appointing HOOP to represent its Essential Home Business across Foodstuffs stores nationwide.
“We’re excited to be the foundation client for HOOP sales agency,” said Aaron Wilson, Country Manager Essential Home NZ, Reckitt. “HOOP’s data-first, integrated approach gives us agility and the confidence that our in-store presence is aligned with today’s retail reality. It’s a strategic move for us, and the right one for the
HOOP will work with a limited number of non-competing brands to ensure high levels of strategic focus. With more than 30 years in business and a 350-strong national field team, the agency says it’s ready to deliver from day one.
The launch of HOOP sales agency completes the company’s vision of a fully integrated retail services platform, positioning the business as a dedicated, end-to-end partner for New Zealand’s FMCG sector.
Gavin Nixon, Chris Hood, and Matthew Clews of HOOP
HOOP in store
The HOOP office
Engagement Group delivers customised support and results
Engagement Group is NZ owned and operated since 2004 and the team has decades of experience across the retail landscape with hands on experience at all levels and sectors.
“Our field team is extensive, experienced and highly capable across a wide range of tasks and product profiles,” says Managing Director Rod Smith.
“We ensure client and product compatibility in our portfolios to deliver customised support and results. Clients can expect all negotiations, work and billings to be conducted in good faith, to a high degree of excellence and with integrity.”
Smith adds: “Our merchandising team are truly national – from Invercargill to Kaitaia, we reach all of New Zealand!
“Our experienced team reaches all major FMCG, Big-Box, Hardware and specialist retailers to ensure continuous ‘customer ready’ standards - the key to successful sales. Flexible and scalable with a wide range of services available, we deploy tech tools that deliver real-time reporting and images.
“Our dedicated account management team will ensure your
standards, targets and goals are met. From rostered call cycle merchandising focusing on product fulfilment, to relays, planograms, POS activation and compliance audits.
“Our partnership with our clients is essential to achieving the best sales results and ROI.”
Engagement Group (EG) offer timely and accurate measurement.
Digital Data: EG operates digital reporting and data capture that allows clients fast access to every call, session, relay, audit or event.
Immediate Analytics: We output client specified reporting to enable robust measurement and data analysis.
Field Image Capture: Hi Res image capture of your brand, competitor’s brand, sites, outlet or task specific.
Feedback: Our feedback provides quality reporting and messaging of events, issues and opportunities.
Post Campaign Analysis: We output accurate and tailored post campaign analysis.
NZ Government launches AI Strategy to boost productivity
Science, Innovation and Technology Minister
Dr Shane Reti has launched New Zealand’s first AI Strategy to boost productivity and grow a competitive economy.
“AI could add $76 billion to our GDP by 2038, but we’re falling behind other small, advanced economies on AI-readiness and many businesses are still not planning for the technology,” says Dr Reti.
“We must develop stronger Kiwi AI capabilities to drive economic growth, and this Strategy sends a strong signal that New Zealand supports the uptake of AI.
“The Government’s role in AI is to reduce barriers to adoption, provide clear regulatory guidance, and promote responsible AI adoption.
“We’re taking a light-touch approach, and the Strategy sets out a commitment to create an enabling regulatory environment that gives businesses confidence to invest in the technology.
“Private sector AI adoption and innovation will boost productivity by unlocking new products and services, increasing efficiency, and supporting better decision-making.
“New Zealand’s strength lies in being smart adopters. From AI-powered precision farming techniques to diagnostic technology in healthcare, Kiwi businesses can tailor AI to solve our unique challenges and deliver world-leading solutions.”
The Strategy aligns with OECD AI Principles and the Government will continue to work with international partners on global rules to support the responsible use and development of AI.
“New Zealanders will need to develop trust and give social licence to AI use, so the Government has also released Responsible AI Guidance to help businesses safely use, develop and innovate with the technology,” says Dr Reti.
The Government will use existing legislation and regulations such as privacy, consumer protection and human rights, to manage risk and privacy concerns.
New Zealand’s Strategy for Artificial Intelligence and the Responsible AI Guidance for Businesses can be found on the MBIE website.
FACT: Sampling + Engagement = Sales
The Generalist Promo are industry leaders in product sampling. It’s one of the best ways to showcase your product with a ‘try before you buy’ approach, delivering immediate feedback and increased purchases.
With 20 years of combined experience, The Generalist Promo team understands the true value of product sampling. We can create and implement a sampling campaign, which will create new customers and increase your product sales.
Whether it’s a nationwide in-store campaign, outdoor activation, street sampling, gym sampling, event sampling or even merchandising at leading retailers; The Generalist Promo have it covered.
We take the stress out of organising sampling campaigns, allowing you to focus on what you do best while we handle the details. We deliver strong conversion rates, turning samples into sales and shoppers into brand advocates!
Campaign fundamentals include:
• Fully trained promo/demonstration staff, carefully selected to be the face of your brand.
• Professionally presented assets, including staff uniforms and a branded demo table.
• Genuine connections with customers.
• Increased sales and brand awareness.
• Provision of a thorough, measurable reporting system for feedback reports.
To find out more, visit www.thegeneralistpromo.co.nz or contact Linda@thegeneralistpromo.co.nz
How Aussie businesses are using AI to thrive
Sheen is The Digital Guide — a keynote speaker, author and educator helping Australian small business owners embrace digital tools without the tech overwhelm. Her new book AI & U: Reimagine Business is available now at aiandu.com.au
AI may make headlines for big tech, but the real revolution is happening in SMEs.
A March 2024 NAB report found that nearly one in four Australian SMEs (23%) have already invested in emerging tech like AI, with another 20% planning to in the next 12 months. That means more than 40% of small businesses are either using or preparing to use AI. For those holding back, the top concerns are not knowing where to start, data privacy, and the fear of escalating costs. Sound familiar? You’re not alone.
But here’s the thing: AI isn’t just for tech companies or digital giants. Small businesses across Australia are quietly using AI tools to save time, make smarter decisions and offer better service. And no, you don’t need to be a tech expert to get started.
1. Admin is getting the AI treatment
Admin tasks chew up valuable time—but AI is changing that. Whether it’s writing emails, creating to-do lists from meeting notes, or summarising reports, tools like ChatGPT are helping business owners reclaim their day. One of my clients, a regional electrician with three vans on the road, uses AI to turn scribbled job notes into polished invoices. Another, who runs a dog grooming business, now uses it to send friendly follow-up messages and book appointments—without sounding robotic. No big tech budget. No complicated setup. Just clever use of the right tools.
2. Marketing made simple (and human)
Socials, websites, newsletters... If you’ve ever stared at a blinking cursor, you’re not alone. PWC research shows 80% of customers value their experience with a business as much as the product or service itself. AI can help you deliver that experience— without the stress. Take a café owner I worked with. She wanted to promote local producers but didn’t have time to create content every week. We used AI to map out a month of posts, write captions and even generate image ideas in Canva. Her socials began to look polished and consistent—like she had a full marketing team on board.
3. Customer service—even when you’re off the clock
Customers expect fast replies, even after hours. But that doesn’t mean you should be checking your phone at 9pm. Modern AI-powered chatbots can now handle FAQs, take bookings and share product info while you rest. They’re smarter than the bots of old and can even be trained to sound like you.
4. Thinking partner, not replacement
Here’s a tip I give every client: treat AI like a junior team member who doesn’t need a payslip. Use it to brainstorm workshop names, draft refund policies or summarise Zoom transcripts. Just last week, I worked with a client who used AI to create a draft media release. “It’s like having a copywriter in my pocket,” he said. Spot on. AI won’t always get things right—but it will help you get started faster and think through problems more clearly.
What to watch out for
Before diving in, a quick word of caution: AI tools can sound confident—even when they’re wrong. Always double-check the output. And be aware of hidden costs—some tools lure you in with “free” access, only to charge more later. Remember: if the tool is free, chances are you’re the product. Avoid entering sensitive data and treat AI like a new hire—helpful, but still learning.
You don’t need to overhaul your business. Pick one task—maybe customer follow-ups, content writing or admin—and trial an AI tool. Start small. Test it on a real-world task. You might just find your newest team member (no HR paperwork required). AI isn’t coming for your job. But it might just give you back your time.
Tracy
Tools like ChatGPT are helping business owners reclaim their day.
Collaboration and clarity will move FMCG forward
Following NZFGC’s May AGM, Mike Cullerne was elected by the board as the new Chair. Mike was nominated by our outgoing Chair Mike Pretty, who served in that role for six years, making a huge contribution.
Mike Cullerne was elected to the Board two years ago and commented to me that he’s already enjoying getting stuck in: “I am passionate about our industry, and I see this as an opportunity to be more involved and support the NZFGC’s broad workplan to add value for members and other industry stakeholders.”
Mike started in FMCG with a holiday job at Nutricia Danone, which turned into 25 years (so far) in the industry. “I was involved in quality and sales roles while studying at University - my first full time role was as a merchandiser at Arnott’s and I’ve now spent twenty years here, including ten years in Australia, which was a great experience.” He’s served as Arnott’s New Zealand Managing Director for the last five years.
In his first two years on the board he was focused on deepening relationships with members and other key industry participants. “Having those relationships really helps you to be a good partner and build a better understanding of the total value chain and the collective issues we are facing.”
“This is a unique industry, but a genuinely fantastic one. The pandemic was an eye-opener for everyone, but getting through that really difficult period brought those connections and dependencies to light.”
With weather events like Cyclone Gabrielle and South Island flooding creating supply chain challenges, and the current international supply chain uncertainty, many suppliers feel they’re having to cope with one thing after another.
“It’s been five years of disruption but realistically, change is the new normal. I see my role as helping shift to that mindset and supporting the NZFGC to help get members on the front foot.”
“Everyone needs to work together and make a habit of being optimistic, but ready for anything at the same time.”
The FMCG sector is undergoing a regulatory overhaul, with the current Wholesale Inquiry and review of the Code, absorbing considerable time and energy from the industry. With a prolonged period in the spotlight and some fundamental problems yet to be solved, Mike says it’s important to stay focused and engaged.
“It’s certainly been an interesting time for the industry. To move things forward, I believe it’s time to get to some sensible solutions so we can invest and grow with confidence.
Mike believes it’s up to the Grocery Commissioner and the Commerce Commission to drive the right behaviour and stay proactive on practical regulation with clear expectations on market participants. Post the current reviews, if the industry can get clarity, we will see improvements.
“Everyone understands this is a complicated sector, but right now, this work is taking time and energy away from other things New Zealanders expect, like improved sustainability outcomes, a stronger supply chain, more innovative product ranges, and better value at the checkout.”
Having been involved closely with the future leader’s forum Kaleidoscope over the last five years, Mike is looking forward to helping upcoming talent see the exciting future for FMCG.
“I can confidently say this is an industry where people can build a really rewarding career. There are remarkable opportunities out there, and I’m looking forward to making a significant contribution as Chair.”
Both Mike and I wanted to acknowledge outgoing chair Mike Pretty’s time as Chair since 2019, guiding our Council through a transformative and challenging time for our industry including COVID-19, grocery reform regulation and major sustainability initiatives, while championing the supplier community through representation on many groups and advisory committees. We’re truly grateful for his leadership and contribution and are pleased he will continue on our Board.
“It’s been five years of disruption, but realistically, change is the new normal.” Mike Cullerne, Chair NZFGC
Mike Cullerne
Win the scroll: Q3 strategies for smarter reach
Chris Rogers Social Media Specialist & Director Daring Digital Limited daringdigital.co.nz
“If you want your FMCG brand to stand out later, start showing up now.”
As the second half of the year rolls in, so does the pressure.
Q4 is usually the peak for spending and saturation for e-commerce, drilling down return on ad spend for all industries, not to mention social media feeds becoming a battleground for attention. For FMCG marketers, it can be tempting to wait for this high-energy period to start pushing harder, but the smart ones are laying the groundwork now.
Q3 is your chance to organically get ahead. It’s the time to grow your brand’s presence, and warm people up before the seasonal scramble. In Q3, social media isn’t just a space for awareness; it’s where people decide which brands to make part of their identity.
Here’s how FMCG brands can use Q3 to get ahead on social, without overspending.
Prioritise reach over revenue (for now)
In Q3, your social media goal isn’t to force conversions. It’s to increase the number of people interacting with your brand in meaningful wayswatching your videos to the end, saving a carousel, tapping through Stories, or commenting on Reels. According to HubSpot, people who engage with your content in the past 30 days are 3x more likely to convert when the time is right.
This is your chance to build trust, interest, and
recognition on social before the ad space gets competitive and expensive. Focus on brand warmth now, and you’ll reduce your need for aggressive spend later.
Run low-cost, engagement-led ads
If you are using paid support, don’t jump straight to conversion campaigns. Use Q3 for low-cost social ads that promote clicks, video views, and saves. You’re building a pool of warm users now that can be easily retargeted in Q4, when cost per click typically spikes.
What should these ads look like? Think socialfirst. Use short demo Reels, how-to guides, or list-style videos that feel native to the platform and offer instant value.
Work with the algorithms, not against them
In 2025, most platforms are prioritising content that holds attention, not just gains likes. Rewatch rate, completion time, and saves are clear signals to the algorithm that more people want to see your content. That means your social media content needs to be helpful or interesting enough to revisit. On Instagram, saved content can earn up to twice the reach of liked posts. On TikTok, completion rate is still a key performance factor. Create content your audience wants to keep, not just click.
Use familiar social formats
You don’t need to constantly reinvent your content plan. The strongest-performing brands are creating simple, series-style posts that audiences start to expect and engage with on the regular. Whether it’s a “most loved this month” feature or a weekly customer Q&A, the power lies in consistency. Recent data from Hootsuite shows that brands using recurring social content formats get up to 40% more engagement than those relying on one-off posts. It’s not about volume, it’s about being predictably helpful and easy to recognise in the scroll. Q3 might feel like the quiet quarter, but it’s anything but passive. It’s where visibility is built, audiences are warmed, and social relationships are formed - long before your competitors start cranking up their spend.
If you want your FMCG brand to stand out later, start showing up now. Social media isn’t just where the conversation happens. It’s where trust is earned. Win the scroll today, and you’ll skip the scramble
Major reforms to the Employment Relations Act 2000
The Government’s Employment Relations Amendment Bill, introduced on 17 June 2025, significantly reshapes how employee conduct affects remedies in personal grievance claims.
Under the proposed amendments as per sections 123B - 123C of the Employment Relations Act 2000, if an employee’s actions contributed to the grievance, even partially, their entitlement to remedies may now be reduced or removed entirely.
The most consequential change is that serious misconduct by an employee may result in automatic disqualification from any remedy, including wage compensation. Serious misconduct remains undefined in the Bill, making it critical that employment agreements and policies contain clear definitions. It is worth noting that case law has considered serious misconduct at a high threshold, with conduct involving violence, harassment, bullying, threats, or other serious offences.
Where less serious misconduct contributes to the grievance, the new section 123C applies. While employees in this category may still be reimbursed for lost wages, they are barred from seeking reinstatement or compensation for hurt, humiliation, or loss of benefit. Notably, these reforms formalise an existing discretion of the courts, which was rarely and cautiously used.
Further, section 124(2) now explicitly permits a full (100%) reduction in remedies where dismissals are considered justified, giving employers a potent tool when defending against grievances.
The Bill requires the courts to consider whether the employee’s conduct obstructed the employer’s ability to act fairly and reasonably. For example, refusal to participate in investigations or persistent underperformance may now materially affect the outcome of an employee’s claim. Conversely, procedural defects by an employer will no longer render a dismissal unjustified, unless the defect caused the employee to be treated unfairly.
The proposed changes to remedies for personal grievances accompany a larger shake-up to the personal grievance framework. These include:
• The “gateway test”: Following the Court of Appeal’s decision in the Uber case in 2024, the Bill proposes the introduction of a test to define a “specified contractor”, expressly excluding them from being able to claim employee rights if their circumstances meet the prescribed criteria.
• A salary threshold for claiming unjustified dismissal: It is proposed that individuals earning a base salary of $180,000 or more will longer be able to bring a claim and seek remedies for unjustified dismissal. Employees may raise alternative claims instead, for example a claim for unjustified disadvantage or discrimination; and
• Removal of the 30-day rule for collective employment agreements: The proposed rules will allow new employees to be placed on individual employment agreements immediately, without the requirement of placing such employees on an existing collective agreement for the first 30 days.
Together, these changes mark a clear policy shift in favour of employer flexibility and risk management.
For employers, the message is clear: document employee behaviour, clarify definitions of misconduct in policies, and assess early whether employee actions contributed to a problem. For employees, the risk is equally plain - contributing behaviour can now cost them key remedies, even when the grievance is otherwise justified.
The Bill is currently at Select Committee stage and is expected to pass later this year. Parties should prepare for a new grievance landscape where conduct and obstruction may carry
“These changes mark a clear policy shift in favour of employer flexibility and risk
David Hoskin is a Director in the litigation team at Steindle Williams. www.swlegal.co.nz
From flat whites to food tech: export opportunities in Taipei
As CEO of BusinessNZ, I recently had the pleasure of travelling to Taiwan at the invitation of TAITRA to attend Food Taipei, a major event bringing together four mega food expos under one roof: Food Taipei, Foodtech & Pharmatech, Taipei Packaging, and Taiwan Hotel Restaurant and Café/Catering.
With thousands of exhibitors from all over the world showcasing the latest in food products, packaging, machinery, and innovation, it was a powerful reminder that food is never just about sustenance — it’s a sophisticated global industry driven by smart design, brands, and technology. It was a vibrant show and it was clear deals were being done and sales made.
I only got around a fraction of the 4500 booths. What I saw from local producers and manufacturers was impressive. I was especially struck by the high standard of packaging, innovative food products and the creative use of technology to improve traceability and reduce waste. Also the significant amount of support given to small and mediumsized food businesses.
From a business perspective, Taiwan is a dynamic, high-income market of 23 million people, deeply engaged with food and innovation. For New Zealand, it’s a trading partner that appreciates premium quality and trusted origins. Many of our largest exporters are already well-established in Taipei, especially in dairy, meat, and wine — and doing well. On a casual trip around markets and supermarkets you will spot New Zealand butter, milk powder, Zespri Kiwifruit, and in one high-end
restaurant it was great to see NZ Sauvignon Blanc on the wine list.
But what struck me most on this trip was not just the big brands and companies that most of us expect in global markets. While in search of a good flat white – another Antipodean contribution to the world’s food industry, I found myself in a modern espresso bar that felt like something out of Ponsonby or Cuba Street.
What a delight to spot Boring Oat Milk on the shelf — proudly being promoted locally and displaying its New Zealand origin. Founded by Morgan Maw and now part of Apollo Foods, it was a great example of Kiwi innovation making its mark in Asia. It reminded me of the opportunities of business-to-business trade in this market, regardless of size and scale of our firms.
Later, at a lively craft beer bar in the Da’an District, we asked the brewer about the origin of some of the hops they were using. The answer? “New Zealand, of course.” With a quick follow up of “When we can get supply.” As we know, New Zealand hops continue to build a strong following globally.
I thought what a great opportunity for New Zealand craft brewers to collaborate or share guest spots in this growing network of craft beer bars, not just in Taipei but around the globe.
These small but meaningful tourism encounters — Boring Oat Milk in a Taipei café, NZ hops in a Taiwanese craft IPA — made me reflect on the untapped potential for New Zealand’s small and mid-sized food producers and manufacturers in markets like these.
There is clear appetite for premium, sustainable, story-rich products, and room for greater collaboration, particularly in ingredients, comanufacturing, and branding partnerships. Like many business-to-business trade relationships it starts with reaching out and deciding which part of a vast market to approach first.
Sometimes it’s best to start with established relationships and specific cities which are more manageable, particularly for SMEs with limited resources.
I saw many interesting examples of food products and food machinery during my visit that I thought could have potential in our New Zealand market too, and since being back have shared some of those ideas with local distributers.
Taipei may be thousands of kilometres away, but in many ways it’s closer than we think — especially when you can find a good flat white and a crisp Kiwi-hopped beer at the end of the day.
Winning in FMCG
Winning in FMCG requires fresh thinking, a smart strategy informed by insights, and precision in field execution.
Getting the balance right between field, category and key account management has never been more important. Retail centralisation has created the need to balance resource investment away from the traditional FMCG sales model and swing it toward retail decision makers.
Smart FMCG strategies can fail even when they’re right, so dedicating resources to nailing all elements of brand activity execution is key.
When a range of real-time insights are used to feed strategy and execution, it creates agility and speed. Every insight powering action, every action powering insight. Market insights aren’t just the numbers, it’s your next move.
When strategy, insight and excellence in field execution are combined, it increases the probability of success. Our Storelink360 go-to-market program informed by StorelinkIQ market insights is designed to help our partners with planning, and then we provide the infrastructure, national scale, speed, and smarts they need to succeed.
The result: Clear strategy. Speed to market. NPD acceleration. Sales velocity. Profit enhancement.
Storelink is one of New Zealand’s largest full-service retail execution specialists. For over 35 years, we’ve helped ambitious FMCG brands get seen, sold, and scaled — everywhere that matters.
From sales and merchandising to data insights, logistics, and strategy, we move fast, act smart, and get results.
Key Account Management
Tony Puppyn - Storelink General Manager
World-first waste upcycling tech to fuel growth
A world-first Kiwi-developed food technology that upcycles horticultural waste into high-value products is set to reduce New Zealand’s dependence on imported food ingredients, cut greenhouse gas emissions, increase grower returns and boost regional employment.
The waste valorisation system, developed by sustainability venture Powered by Plants (PbP) with support from Government-backed New Zealand Food Innovation Network (NZFIN), diverts thousands of tonnes of perishable horticultural produce from landfill and processes it into shelf-stable, high-value powders, concentrates and extracts for use in the food, nutraceutical and supplement sectors.
The model, which can be scaled internationally, also produces bioenergy, fertiliser and even high-protein insect meal from previously unrecoverable waste.
be the difference between profit and loss.”
Dr Andrew Prest, Director of Powered by Plants, says the concept was born out of frustration with the current food production model, where around a fifth of harvested produce is routinely discarded before it ever leaves the farm gate or is sold at unsustainable prices.
He says with New Zealand’s $7 billion export horticulture sector producing over 6.2 million tonnes of fruit and vegetables each year, the opportunity to address the environmental and economic cost of waste is significant.
Prest says the onion industry alone produces around 110,000 tonnes annually and has export earnings of approximately $170 million. However, up to 20% of this is sent to landfill,
costing growers around $15 million each year, a loss compounded by the missed opportunity to upcycle this waste into high-value food ingredients or bio-products.
Zero waste technology
He says the zero waste technology can produce powders and concentrates from almost any fruit and vegetable surplus and processed off-cut waste, including carrots, mushrooms, capsicum and blueberries, and can be adapted to other horticultural crops like kiwifruit and stone fruit.
“Growers are stuck in an unsustainable commodity cycle where they’re selling most of their crop fresh and dumping the rest, either to landfill or as low-value stock feed.
“At the same time, New Zealand imports thousands of tonnes of processed food ingredients and extracts, including 1,100 tonnes of onion powder, which could be locally manufactured from existing crop surpluses and processing off-cuts.”
Grant Verry, Co-CEO of NZFIN, says the new waste valorisation method is globally significant and an example of the smart food system transformation that New Zealand urgently needs to meet agricultural export goals.
He says IP protection will be essential to help scale the model internationally.
“This technology has the potential to dramatically reduce food waste and increase returns for Kiwi growers and processors by turning what was once a loss-making by-product into a premium product.
Grant Verry, Co-CEO of NZFIN
“For some growers, this could be the difference between profit and loss. It offers them options so instead of sending unsold produce to landfill or stockfeed, they can now receive more revenue by choosing to sell into a higher-value, local, circular and sustainable bioprocessing food system.”
Verry says the innovation is a fully circular “bio-loop” model designed to unlock value at every stage of the waste cycle.
He says recoverable food waste is processed through a biostabilisation process to create high-value ingredients, while unrecoverable biomass is used to produce biogas or converted into insect protein via black soldier fly farming. The by-products, such as liquid digestate and frass, are blended into organic fertilisers, offering a substitute for synthetic imports.
Prest says the company is now looking to build regional ‘spoke and hub’ biorefinery networks, starting in areas like Gisborne, Pukekohe and Hawke’s Bay.
“Our goal is to process 8,000 tonnes of produce surplus and waste annually at full scale, with locally staffed facilities supporting everything from produce sorting to ingredient processing.
“The goal is not just to reduce waste but to give growers a better, more resilient, future-proof business model and in turn, help futureproof the nation’s food security.”
“AI will be used to scan and detect spoilage or non-conforming product early in the process. That means fewer rejections and a cleaner, more consistent output, which is critical when you’re supplying high-end food and supplement markets.”
Prest says the upcycling model offers significant economic potential, particularly in high-waste crops like onions, where the process could generate up to $52.8 million from the biostabilisation phase alone.
“Additional revenue streams could also be created through insect farming and biogas and bio fertiliser generation. The process also yields renewable heat and electricity, which can be used onsite or further refined and fed into the grid.”
Prest says the model was piloted in the Franklin region, which produces a significant share of the country’s fresh produce but remains vulnerable to climate-related disruptions.
“Cyclone Gabrielle wiped out large volumes of crop in the region, highlighting just how urgently we need localised, flexible waste recovery infrastructure to become resilient.
Verry says the model has the potential to address imbalances in the supply chain that leave many producers without bargaining power.
“Growers have very little negotiating weight under the supermarket
duopoly. The grower has no real alternative to sell through this channel because produce is perishable and low term chilled and frozen storage costs are high and will only increase. This new system gives them back some leverage.”
“This is not just for New Zealand, countries across the Asia-Pacific region face the same problem with small block growers, high food loss and low returns. We believe this is a scalable solution to global food system challenges.
“We’re not going to double our food exports by raising more cattle or increasing fishing quotas, with physical production capacity in New Zealand nearing its limits, adding value is the only way forward,” says Verry.
Prest says that with early support provided by industry partners, the next phase will require seed funding for a pilot commercial production run and to bridge the project toward a full-scale plant capable of processing thousands of tonnes annually, with a network of rural sorting sites operating as part of the wider system.
He says the response from the market has been positive, with major food manufacturers and food service providers around New Zealand looking to reduce their need for imported ingredients.
“Many growers are on the brink, and cannot afford to pay high salaries and wages for the hard work and long hours that are required. This in turn is failing to attract the next generation of growers.
“Whilst automation does offer some efficiency and cost benefits, we still need to employ and pay humans in order to support local economies and communities. If we can help growers and fresh produce processors to diversify and add value to what they grow, and manufacture we can keep people working in the horticultural industry - and keep healthy, fresh produce affordable in the supermarkets.
“Instead of earning $20 a tonne for waste onions sent to a dairy farmer or burying in landfill, our process can earn $3,000 per tonne from food-grade product. That shift alone can revitalise an entire sector.
“Growers are telling us they’re excited about the revenue potential, the crop ‘optionality’, the waste reduction and the chance to pay higher wages to local people in their communities.
“Our vision is to see sorting hubs in key growing regions around the country, staffed by locals and powered by smart tools. We want to revitalise these communities and create a circular food economy that benefits everyone.
“We’ve proven the model is financially viable and has the potential to grow horticultural exports, we just need the investment to unlock this national, and potentially global, opportunity.”
The model offers significant economic potential in high-waste crops, like onions.
Onion fields in New Zealand
The 10-minute fix that could save your family $1,200 a year
You’re not alone. In New Zealand, the average household wastes about 86kg of food annually— roughly $1,200 down the drain. Across the country, that adds up to $2.9 billion in wasted food.
But the truth is, food waste isn’t your fault. Between oversized supermarket packs, unpredictable schedules, and the daily juggle of life, it’s easy for food to go to waste.
This August, Love Food Hate Waste NZ is launching Beat the Bin, a free, three-week digital challenge to help Kiwis waste less and save more. It’s built for real life—quick, actionable solutions without the need for a perfect kitchen.
Each week, you’ll get two options:
• A Quick Win (under 5 minutes)
• A Waste Warrior challenge for those wanting to go further.
Think of it like couch-to-5KM, but for food waste. Whether it’s setting up an “Eat Me First” fridge shelf
profile
By reducing food waste, you could save over $1,000 a year and join a movement to reduce waste, save money, and help the planet.
Sign up now for a chance to win $500 grocery vouchers and weekly prizes. Take the 10-minute fix challenge and start saving today at www.lovefoodhatewaste.co.nz/beat-the-bin.
Making waste work – why leading brands are turning to Bramidan
Output Envy is a future-focused New Zealand company delivering high-performance solutions for clean water, energy, and recycling across residential, commercial, and off-grid environments. A subsidiary of the internationally successful A-Ward Group, Output Envy was founded in 2021 and is trusted by major brands including Woolworths, Foodstuffs, and K-Mart.
Our mission is to reduce New Zealand’s reliance on low-quality systems by offering durable, locally optimised alternatives that support self-sufficiency, lower operational costs, and improve resilience. With a strong background in logistics, waste-to-energy, and sustainable infrastructure, Output Envy is now entering a growth phase— expanding product lines, warehousing, and regional reach.
emissions, and helps meet hygiene and safety standards in food-handling areas. Its BRAIN remote monitoring system provides real-time diagnostics and fill level alerts, reducing downtime and technician callouts.
Bramidan balers turn packaging waste into a resource by producing uniform, recyclable bales—supporting circular economy goals while improving cleanliness and compliance. Even servicing is sustainability-led, using oil purification and refurbished parts to reduce single-use waste.
At Output Envy, we take pride in delivering practical, effective solutions that achieve real sustainability—no greenwashing, just measurable results. As one long-term supermarket partner put it:
A standout solution is the Bramidan baler—a space-saving machine that compresses cardboard and plastic by up to 90%. Built for high-output environments, it reduces waste collection frequency, cuts transport
“The balers have consistently proven to be efficient, reliable, and well-received by staff, delivering long-term value and strong return on investment.”
Learn more at outputenvy.com
The Bramidan baler
Waste Management Made Efficient & Easy
Streamline your operations with our vertical balers - the smart, space-saving solution for busy workplaces.
௴ Compress waste into compact, manageable bales.
௴ Boost productivity and reduce handling time.
௴ Available in sizes to fit any space.
Cut clutter. Save time. Work smarter.
Why Bramidan?
• Award-winning, European-designed and manufactured.
Available in 3.66m (12ft) and 1.52m (5ft) lengths.
For short-term use only. Use alongside other flood protection measures.
Want
recycling
Reverse vending machine arrives at New World
Auckland’s New World Birkenhead is proudly trialling New Zealand’s first supermarket-based reverse vending machine (RVM), giving locals the chance to recycle single-use drink containers while raising funds for their local schools and charities.
Delivered in partnership with TOMRA, the world’s largest manufacturer of RVM’s and technology supporting return schemes, the trial is designed to showcase how RVMs work, test consumer appetite for this collection method, and demonstrate how this technology can boost recycling rates and improve the quality of materials recovered.
RVMs are widely used in Europe and other parts of the world. The machines accept empty plastic and glass bottles, and aluminium cans. Customers simply remove the cap, insert the container, and the machine uses sensors to identify and sort materials by type. The goal is to understand consumer support for a future rollout of a regulated container return scheme in Aotearoa.
“The machines accept empty plastic and glass bottles, and aluminium cans.”
“We’re really excited to be giving this a go at New World Birkenhead,” says Sandy Botterill, Head of ESG for Foodstuffs, the co-operative behind the nations New World, PAK’nSAVE and Four Square stores.
“People here have already gotten in behind other recycling efforts like soft plastics and caps and lids, so we’re pretty sure they’ll back the reverse vending machine too, especially with the chance to help out local schools at the same time.”
Every container returned through the machine contributes 10 cents to one of four local schools. Customers choose where their donation goes with the monthly New World Birkenhead donation capped at $1,500 per month.
New World Birkenhead was chosen for the trial because locals are already keen recyclers and the lids and caps collection at the store have been significant.
Local school principal, Thomas Bigge, from Kauri Park School in Beachhaven, says the initiative is a win-win: “It’s a great way to get tamariki thinking about recycling and making a tangible difference in their community. Every bottle or can they bring back helps their school. It’s a fantastic incentive.”
Auckland Council is backing the idea as it is in line with its continued advocacy for a nationwide container return scheme, and its goal to achieve zero waste by 2040.
North Shore Ward Councillor, and Chair of Auckland’s Policy and Planning Committee Richard Hills said: “It is great to see this innovative trial taking place in our community, and with the opportunity to spread citywide, if successful.”
“The fact that it involves and supports our local schools at the same time is an awesome incentive to reduce waste to landfill, in addition to the clear environmental benefits. Congratulations to New World Birkenhead, Foodstuffs, and everyone involved.”
Foodstuffs supports researching how a regulated, nationwide container return scheme with voluntary participation of supermarkets could deliver consistency and scale.
“We see this as an important step towards learning what the public thinks about recycling in this way,” says Botterill. “This trial will help us understand how to successfully integrate reverse vending machines into a supermarket environment on a voluntary basis, and support community recycling at the same time. It’s not about rolling anything out, more about seeing what’s possible.”
The wins keep coming for Z Rewards
The ethos behind Z Rewards, says Bronwyn Barberel, Head of Loyalty at Z Energy (Z), is being able to say a big thank you to loyal Z customers. “We wanted to evolve our loyalty offer from just fuel discounts and instead, reward customers for all the ways they connect with us,” says Bron. As such, the programme allows customers to collect Z Rewards points across a range of purchases – from food and drink to groceries and EV charging – and then use those points for popular treats.
The process for collecting points couldn’t be simpler. “For every $1 you spend on fuel, you get one Z Reward point, and for every $1 you spend on EV charging or anything you buy in store, you get two Z Reward points, so you build them up over time.”
Now, thanks to the latest addition to the Z Rewards programme, you can get even more of exactly what you love.
“The big news is that you can now convert points into a $20 voucher which you can spend on whatever you choose*, at any of our over 170 locations,” says Bron.
Currently, 500 points gets you a treat. Now once you’ve collected 2500 points, you can choose to convert your points into a $20 voucher to spend any way you like*. “It might be that on Saturday morning, when you’re between kids’ sports games, you can use your voucher to pop in and grab a sausage roll, a chocolate milk, plus a coffee for
Bronwyn Barberel, Head of Loyalty at Z Energy
“The big news is that you can now convert points into a $20 voucher which you can spend on whatever you choose”
yourself – and there’s nothing to pay. Who doesn’t love a win like that?” says Bron.
“Everyone wants to save money,” says Bron, “so the everyday fuel discount of 6 cents per litre that Z Rewards customers get is great, and every Wednesday we give 10 cents off a litre. But on top of that, there’s the free coffees – that’s our most chosen treat – plus pies and sausage rolls, and a lot of people like their V as well.”
Given that Z Rewards has already seen customers earn 203 million points to date, that’s a lot of delicious treats, and now vouchers are coming people’s way.
With 346,000 Kiwis signed up already, there are more excellent deals to look forward to, too.
“Coming up, customers can look forward to getting special offers that are just for them, plus there will be opportunities to earn 10 times the usual number of points on food, drink and EV charging ,” says Bron.
Z Rewards is easy to access via the Z app and can be used at any Z Store across the country. By adding your Airpoints™ number to the app, you can earn those at the same time too, so the wins just keep on coming.
*Customers cannot earn points or use vouchers on the following
New Four Square opens in Murchison
Foodstuffs South Island has reaffirmed its commitment to rural communities with the opening of a contemporary new Four Square in Murchison, adding to the town’s resilience just as parts of the Tasman region start the recovery from weeks of severe weather impacts.
The Hocking family, who have owned and operated Murchison Four Square since July 2014, marked the special occasion with a customary ribbon cutting and a beautiful waiata performed by local schoolchildren. Surrounded by family, friends, community, and fellow Four Square owner-operators from around the South Island, it was a proud and memorable milestone.
Located across the road from where Murchison’s grocery shop has always been, the new Four Square is double the size and brings a modern and spacious design, a wide range of grocery essentials including over 700 new products, a new food-to-go range, fresh produce, and everyday household items — all with the friendly Four Square service Kiwis know and love.
“This store reflects the future of Four Square — modern, sustainable, and always community-focused.”
The Four Square Murchison team
The store has 3 self-scan checkouts
Fast Facts
• Over $4 million investment in the local community
• 17 roles for locals
• 4000+ products
• 600 sqm store
• 2 team memberoperated checkouts
• 3 self-scan checkouts
• 20 car parks
and continue serving the local community.
“We’re so pleased to finally open the doors,” said Janelle.
“It’s been a tough few weeks around the Tasman District. Our new store definitely increases local resilience, and we’re committed to being there for our community when it matters most,” she said.
“Our goal is to provide a welcoming space, with great value and convenience for locals close to home and for visitors passing through.
“We outgrew the old site, and we’re excited to bring this shopping experience to Murchison – it’s been a big project and the town and community have been really supportive,” said Janelle.
“We love our community, our kids love it and it’s a privilege to be part of Murchison’s friendly spirit.”
Foodstuffs South Island Four Square Group Manager Eugene Ruane said the new store reinforces the co-op’s purpose to feed the South Island.
“This store reflects the future of Four Square — modern, sustainable, and always community-focused.
“We’ve built it with our customers in mind: wider aisles, electronic shelf labels to support pricing integrity, energy-efficient refrigeration systems, self-checkout options and there’s a generator onsite so the store is fully equipped to continue trading if power goes out.
“There are 58 Four Squares in the South Island and 37 of them serve communities of fewer than 5000 people. With the next supermarket more than an hour away, Murchison Four Square has a vital role in the community,” he said.
Murchison is home to around 600 people and is one of New Zealand’s most remote towns, nestled in the upper South Island.
Open over 13 hours a day, seven days a week, all year round, the store caters to locals and travellers, with all the essentials and kiwi favourites including fresh produce, butchery, takeaway coffee, hot food to go, and even a gas bottle swap.
Locals and travellers are encouraged to stop by, say hello, and explore everything Murchison, and its new Four Square, has to offer.
The official store opening
New Zealand’s Best Pies revealed
Mr Samraksmey (Sam) So, owner of Rosedale Bakery & Café in Auckland has won the 27th Bakels NZ Supreme Pie Award with a stunning pie – a swirled potato top with a centre core of fondant-style cooked potatoes finished in au gratin layers.
Sam explains: “We take the time to fry the potatoes and then we put them on a tray with butter, garlic and rosemary and we bake them off. We cut them with a round cutter after baking and put them in the pie and bake again, and they look like a crispy outside.”
Sam, who owns two bakeries in Albany, Auckland, bought his first bakery in 2019 and started really making a name for himself when he won a silver award for his mince and cheese entry in the 2023 Bakels NZ Pie Awards. It was his golden pastry sausage roll that secured his baking credibility when he won the Bakels Legendary Sausage Roll competition in the same year. The taste of success motivated him on towards perfection and the Supreme win.
Ian Moore, who has been a judge for many years and is now the chief judge, summed up the competition saying: “The standard was amazing again as usual…the final range is fantastic across the board and it just comes down to a half point here and a half point there. And once again those final flavours and the range had a significant difference in all of them because of their different categories. It was an amazing day and once again a great standard.”
NZ Bakels Managing Director Brent Kersel says of the Supreme pie: “It was something unique. It had a potato gratin through the middle of it, the potato on top, and the mince around it had a very good flavour. Overall a really good pie, that’s why it’s come out on top with all the judges pulling it through. Well done to the baker.
“In this year’s competition the standard was incredibly high in all
the categories and the expectation of how they would taste certainly kept the judges working hard to take the best pies through to the final.
“We saw so much innovation in every aspect of the pies from elaborate toppings, different pastry styles, and some new and really interesting flavours like the Pacific-style palusami; the venison, port and tamarillo; and the Malabar beef curry. This competition just proves that New Zealand leads the world in pie-making. We own that credit. So congratulations to all the winners. Now is your time to shine. Make the most of it.”
Category Gold winners
• Bacon & Egg – Mr Sean Vo, Levain Artisan Bakery, Blockhouse Bay Auckland
Supreme Award winner Sam So, of Rosedale Bakery & Café in Auckland
bp supports food rescue through national partnership
To help drive food rescue across New Zealand, bp has launched a three-year partnership with KiwiHarvest, supporting its fuel and charging needs.
KiwiHarvest, New Zealand’s largest food rescue organisation, will also collect quality surplus food from over 100 bp Connect sites, including all 41 Auckland locations.
Haley Mahoney, bp New Zealand Head of Country, said bp is proud to be on the road with KiwiHarvest.
“KiwiHarvest is making a real difference across New Zealand every day, making sure quality surplus food reaches those who need it most.
“As a national partner, we’re championing KiwiHarvest’s impressive work, fuelling its collection efforts and donating excess food from our sites.”
Since its launch in 2012, KiwiHarvest has rescued more than
16 million kilograms of food that would have otherwise gone to waste.
Angela Calver, CEO of KiwiHarvest, said, “We’re absolutely thrilled to welcome bp on board as a national partner. Through this partnership, KiwiHarvest has enabled the collection of surplus food from over 100 bp Connect sites across the country — a collaborative effort made possible by other food rescue groups and recipient charities working together nationwide. bp’s backing makes a tangible difference — it’s a real commitment to reducing waste and supporting people in need.”
Building on the partnership, bp team members can also volunteer at KiwiHarvest’s warehouse or ride along with one of its trucks.
The collaboration between KiwiHarvest and bp started at three Auckland bp Connect sites in late 2023. Since then, over 17,600kg of food has been rescued from bp Connect sites across New Zealand.
Feedback sought on national fuel security plan
The Coalition Government is seeking feedback on a draft Fuel Security Plan that provides a long-term strategy to ensure New Zealanders have reliable access to fuel in times of domestic and global disruption, Associate Energy Minister Shane Jones says.
“As a small and remote island nation that imports nearly all of its liquid fuels, New Zealand is vulnerable to supply chain shocks beyond its borders,” Mr Jones says.
“The Government is seeking to improve our fuel resilience and protect our economic wellbeing so our people and businesses can continue to move, work, and grow. New Zealanders are invited to have their say on the plan.”
The plan builds on findings of the 2025 Fuel Security Study by focusing on four key areas:
• Strengthening resilience against global supply disruptions
• Enhancing domestic fuel infrastructure and emergency preparedness
• Supporting the development of domestic low-carbon fuel alternatives
• Managing fuel security during the transition to new energy technologies
“Our recent decision to boost minimum fuel reserves and improve storage locations is prudent given the current global geopolitical environment.
“Fuel security is not just an energy issue — it’s an issue of
economic and national resilience. The consequences of inaction are too great. The Fuel Security Plan was a key plank in the New Zealand First-National Coalition Agreement to safeguard our transport and logistics systems and emergency services from any international or domestic disruption,” Mr Jones says.
Public submissions are open until 25 August 2025. Feedback can be provided via the MBIE website: https://www.mbie.govt.nz/have-your-say/draft-fuel-security-plan
Anne-Marie Friis, KiwiHarvest Head of Marketing & Fundraising and Haley Mahoney, bp New Zealand Head of Country
Protecting retailers from shoplifting
The Government is making it easier for police to punish shoplifters and is introducing stronger penalties for lowlevel theft, Justice Minister Paul Goldsmith and Associate Justice Minister Nicole McKee say.
“Public confidence in our justice system is undermined if people can steal with apparent impunity. It’s disheartening, and our government will not sit by while shoplifters rob businesses of their livelihoods,” Mr Goldsmith says.
“Currently, the administrative burden can deter retailers from making official complaints, and lower-level offending often goes unreported or unpunished. Our government is restoring real consequences for crime, and shoplifting is no exception.”
The proposed changes include:
Introducing an infringement regime for shoplifting in retail premises. For stolen goods valued up to $500, infringement fees will be up to $500. For goods valued over $500, fees will be up to $1,000.
Strengthening the penalties for theft.
aggravated theft, and criminals will be forced to think twice before destroying more lives,” Mrs McKee says.
The maximum penalties will be one year imprisonment (if the value is approximately $2,000 or less), or seven years imprisonment (if value is approximately more than $2,000).
Creating a new aggravated theft offence for when the value of the goods is under $2,000 and the theft is carried out in a manner that is offensive, threatening, insulting, or disorderly.
“Harsher penalties could mean up to twice as long behind bars for
“Our government is focused on restoring law and order, reducing violent crime, and putting victims first in our justice system.
“I want to thank the Ministerial Advisory Group, and its Chair Sunny Kaushal, for their work shaping this proposal.”
These changes fulfill a commitment in the National/New Zealand First coalition agreement to ensure real consequences for lower-level crimes such as shoplifting.
Iconic Kiwi favourite celebrates a big milestone
Whittaker’s is proud to celebrate a 75th anniversary milestone, which reflects its long heritage as a familyowned New Zealand business. A muchloved Kiwi favourite, Whittaker’s Peanut Slab has been made to its original recipe since 1950.
Created by second-generation family member, Maurice Whittaker, Whittaker’s Peanut Slab is crafted with crunchy roasted peanuts and surrounded by smooth 33% cocoa milk chocolate.
Co-chief Operating Officers and fourth-generation family members, siblings Holly and Matt Whittaker, say the popularity of Whittaker’s Peanut Slab is a testament to their family’s absolute commitment to quality, including using generous amounts of peanuts.
“We’ve got a lot of dedicated long-term fans of our Whittaker’s Peanut Slab, many of whom see it as something quintessentially kiwi
and associate it with special memories, so we’re delighted to share this occasion with them,” says Matt.
To celebrate with Chocolate Lovers, Whittaker’s has hidden two gold slabs amongst other Peanut Slabs in stores nationwide.
Those who find the two gold slabs will each win a unique Whittaker’s VIP experience, including a trip to Wellington and an exclusive behindthe-scenes tour of Whittaker’s factory in Porirua.
There are also 75 silver slabs to be found, which will see each winner receive 75 more Whittaker’s Peanut Slabs.
“While there are only a limited number of prizes out there, we hope Chocolate Lovers who don’t find one enjoy indulging in their Whittaker’s Peanut Slabs anyway, as their way of getting into the spirit of this celebration,” says Holly.
Out & About
Loscam opened a new state-of-the-art depot in Mangere, Auckland.
Transcontinental Packaging NZ print supervisor and flexographic printer Brad Smith was named BJ Ball 2024 Apprentice of the Year at the Pride in Print Awards.
Ice cream producer Appleby Farms is set to relaunch plant-based Little Island ice cream, following its strategic acquisition of the Little Island brand and assets. (L to R) Kristy Giles (Appleby Farms Co-Founder and Technical & Operations Director) and Peter Findlay (Appleby Farms CEO).
Opening the first electrode boiler at Fonterra Edendale, Fonterra Lower South Island Regional GM Andrew Johns, Director New Zealand Manufacturing Chris Kane, Chief Operating Officer Anna Palairet, Minister Simon Watts, Mayor Rob Scott, Minister Penny Simmonds.
Pride in Print Award winners
Key Pharmaceuticals celebrates 40 years. (L to R) David Gregory, Sherry Gregory, Meelian Hoh and Rodney W Unsworth.
Food
food
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 win the chance to fill up your fridge with Emma & Tom’s (value $150) and look forward to enjoying healthy juices and smoothies made from real fruit, nothing artificial, and no added sugar. Available now from Woolworths. emmaandtoms.co.nz
Just email your high res image with a caption to trubanowski@fmcgbusiness.co.nz
Prime Minister Christopher Luxon and Minister of Finance Nicola Willis visit the Griffins factory.
Ruby McManaway from Yealands was announced as the 2025 Tonnellerie de Mercurey Marlborough Young Winemaker of the Year.
New Zealand
Network, the country’s largest
support charity and national food rescue, worked with the kiwifruit industry this season to help feed communities in need.
Kellanova employees embarked on a surprise ‘Street Pantry Takeover’, stocking 22 community street pantries across Sydney and Auckland with Kellogg’s cereals and snacks.
