FMCG BUSINESS OCTOBER 2020

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OCTOBER 2020 – Volume 7 – No 9

PLUS! CHEESE PLEASE! n ORGANIC & PLANT-BASED FOOD n WHAT’S HOT n SUGAR-FREE PRODUCTS NEW ZEALAND’S LARGEST FMCG AUDIENCE

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contents OCTOBER 2020

UP FRONT 4 EDITOR’S NOTE 6 INDUSTRY NEWS

SPECIAL FEATURES

21

12 SUGAR FREE & BETTER FOR YOU 16 PLANT POWER Organic and plant-based food 22 CHEESE PLEASE! Category insights and local cheese trends

35 Mintel The ‘next normal’ for consumer goods in Australia and New Zealand

EVENTS 36 FMCG BUSINESS MARKETING SUMMIT HIGHLIGHTS

REGULARS

38 WHAT’S ON Events for your diary

9 EXPORT Blueberry business thrives against the odds

22

34 FGC Do we need a Grocery Code of Conduct?

26 SWEET TREATS Ice creams & desserts

8 BEST IN SEASON Fresh produce update

9

32 KANTAR Maximise your advertising effectiveness

10 HEALTH & WELLNESS 20 WHAT’S HOT New products in store 21 PROFILE Ready-made meals from Jess’ Underground Kitchen

GOOD BUSINESS 30 INDUSTRY NEWS AND INSIGHTS

38 NEW DATES FOR FOODTECH PACKTECH 39 OUT & ABOUT Our people at work and events around the country 40 C&I EXPO

DRINKS 42 NEWS AND NEW APPOINTMENTS 43 COLLAGEN IN. GORGEOUS OUT. A new addition in the NO UGLY range

26

FMCG BUSINESS - OCTOBER 2020 3

[ editorial ]

NEW NORMAL, NEW OPPORTUNITIES Who knew that 2020 would turn out to be such a crazy rollercoaster ride!?

This year has brought us many new challenges and restrictions due to the COVID-19 pandemic, but we need to remain optimistic. So far, our team of 5 million has supported a science-led response, helping to keep the rate of infections relatively low in New Zealand.

A vaccine or effective treatment to protect us against COVID is hopefully on the horizon. Every crisis brings not only risks, but also new opportunities.

Our ‘new normal’ has led to some interesting changes for us all and it’s affecting shopper behaviour. For example, consumers in Australia and New Zealand sought solace in nostalgia – products and brands from happier times. They began seeking more ethical brands – to act for the better good of their communities, rather than just profit. They also embraced a new kind of convenience. Mintel reveals details of these findings and more insights on pg 35.

New plant-based foods have been in demand and are now becoming mainstream, with about 5% of New Zealanders saying they are vegan or vegetarian. ‘Flexitarians’ who primarily follow a vegetarian diet but occasionally eat meat or fish make up 26% of our population, according to IRI’s last State of The Nation Survey. We take a closer look at plant-based and organic products on pg 16-19.

October is shaping up to be an exciting month - it’s finally Spring and we can almost feel Summer coming, the Ice Cream Awards are underway and it’s NZ Cheese Month!

While Kiwis stayed home during lockdown, many used their free time to explore and support local produce and cheese, which is enjoying record sales. We celebrate the hard work and dedication of our cheesemakers and share the latest cheese trends on pg 22-25.

Stay safe and look after yourself and your team.

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

PUBLISHED BY C&I Media (NZ) Ltd PO Box 109 342 Newmarket, Auckland 1149 MANAGING DIRECTOR Simon Grover COMMERCIAL DIRECTOR Safa de Valois safa@c-store.com.au EDITORIAL DIRECTOR James Wells james@intermedia.com.au HEAD OF CONTENT Tamara Rubanowski trubanowski@intermedianz.co.nz ph: 027 278 4761 NATIONAL SALES MANAGER Vicky Bennett vbennett@intermedianz.co.nz ph: 021 626 115 SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 ART DIRECTOR Leanne Hogbin leanne@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SUBSCRIPTION ENQUIRIES Eclypse Lee elee@intermedianz.co.nz 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 manufacture of this magazine are sourced from environmentally responsible suppliers.

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ISSN 2382-1663

ON THE COVER Sanitarium Health Food Company has launched UP&GO™ No Added Sugar - its most significant product innovation in the liquid breakfast category since debuting UP&GO™ two decades ago. See the full story on pg 12-13.

FMCG BUSINESS IS PROUDLY ASSOCIATED WITH

4 FMCG BUSINESS - OCTOBER 2020

FMCG Business is audited and verified by ABC. DISCLAIMER This publication is published by C&I Media (NZ) Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by New Zealand and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement. The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information.

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[ news ]

WELLINGTON’S FIRST eSTORE OPENS TO MEET ONLINE SHOPPING DEMAND Countdown has opened Wellington’s first purpose-built and permanent eStore, which will help service the significant and growing demand it is seeing for online shopping delivery in the region.

The new eStore comes as demand for Countdown’s online shopping grew by 74% between April and June 2020 and made up 11% of total sales.

Operating 24 hours a day and seven days a week, the 3500sqm eStore will employ a team of more than 100 people - around half of these roles have been filled by existing team members from other stores, and the rest of the new team are brand new jobs for the Wellington region. It will service more than 7000 online orders each week at full capacity.

Countdown’s General Manager Brand and CountdownX, Sally Copland, says that Countdown’s General Manager Brand and CountdownX, Sally Copland Kiwis’ demand for online shopping has been growing steadily for some time, but she could never have predicted the role online shopping services demand is growing faster than anywhere else in the country so we knew would play for New Zealanders over the course of 2020 due to the it was the next logical choice for an eStore.

COVID-19 pandemic.

“We’ve been opening up more online hubs and delivery windows “We scaled up quickly to increase our delivery and pick up volumes, in Wellington to help meet the increased demand, but the eStore is including introducing the country’s first eStore in Penrose, Auckland, really going to allow us to serve more Wellingtonians faster, and more and launching our Priority Assistance service for more than 200,000 frequently,” says Copland. customers who weren’t able to shop in-store during lockdown,” The new eStore will provide more delivery times, more orders per says Copland. timeslot, better product availability, and reduce the load on Countdown’s “While the massive demand of lockdown has thankfully subsided, bricks and mortar stores too making the in-store shopping experience better. more people are choosing to stay shopping online, and in Wellington, The eStore was officially opened by Andy Foster, Mayor of Wellington.

“Wellington’s retail experience is one of the best in New Zealand and the opening of Countdown’s eStore will both expand on that service offering while at the same time providing more local jobs. We are now very aware of the importance to the community of having resilient supply lines such as shopping online and the heroic role our retailing teams undertook during the pandemic lockdown. Whether they were in store or in the warehouses,” says Mayor Foster.

Countdown’s newest eStore will help support online customers from Tawa, Porirua, Aotea, Lower Hutt, Johnsonville Mall and Kilbirnie. Online Pick Up orders will continue to be fulfilled and collected from local stores, with increased windows available at each store due to moving delivery orders to the Grenada North eStore.

“Across our business we’re continuing to really challenge ourselves to provide the best experience possible for both our online and in-store customers,” says Copland.

FOR MORE INDUSTRY NEWS FOLLOW US ON 6 FMCG BUSINESS - OCTOBER 2020

CHECK OUT WWW.FMCGBUSINESS.CO.NZ

[ sponsored news ]

Left: John Hellebrekers, Managing Director of Joylab Right: Richard Schlasberg, General Manager Coca-Cola Oceania

THE FIRST COKE IS ON US Coca-Cola help drive Kiwis back to their local From 1st October, Coca-Cola is shouting Kiwis their first non-alcoholic via TXT. The campaign recognises the needs of the hospitality industry drink at participating bars and restaurants around Aotearoa, through and is working to help get Kiwis back to their locals. their First Coke Is On Us programme.

Julie White, Chief Executive of Hospitality New Zealand says, “2020 The First Coke Is On Us is designed to help the hospitality industry, has been an incredibly tough year for the hospitality industry all across which has been hugely affected by the COVID-19 lockdown, and treat New Zealand. Many operators are diversifying, innovating, and changing Kiwis to a free non-alcoholic beverage of their choice whether it’s a their operating hours but it’s been a rollercoaster of a journey so far.

Coke, Coke No Sugar, Sprite or Schweppes.

With the amazing support from our local hospitality communities and Richard Schlasberg, Country Manager at Coca-Cola Oceania explains incredible initiatives like this from Coca-Cola supporting our revive and “over the past few years, Coca-Cola has run a Designated Driver thrive strategy go a long way.” campaign, shouting the legends that are sober drivers a free Coke. This Marisa Bidois, Chief Executive Officer from the Restaurant year, we’re using the same technology to offer Kiwis their first nonAssociation of New Zealand believes this will be helpful to restaurants alcoholic drink on us at participating bars and restaurants, whether around NZ. “Our industry has had a very tough year, so we applaud it’s a Coke, Coke No Sugar, Sprite or Schweppes Ginger Coca-Cola for taking the initiative to get consumers back Beer – right across the country. We want to help Kiwis into hospitality businesses. We can’t wait to welcome visit their local bars and restaurants and support our locals back, as well as new customers!”

• Coca-Cola’s the hospitality industry.”

To get involved, Kiwis can text “ENJOY” to 345 ‘The First Coke Is On Us’ The First Coke Is On Us, is set to encourage and by registering their details and choosing programme will run from Thursday Kiwis who enjoy eating and dining out, to a participating bar, receive a voucher for 1st October to Saturday 31st October. socialise with friends and family at their 1 x free non-alcoholic beverage from the • The First Coke Is On Us offers Kiwis their local bars and restaurants. Coca-Cola will Coca-Cola range. Limit one use per day; text ‘first drink’ free from participating bars and take care of the first non-alcoholic drink ENJOY to 345 to get a new code and redeem restaurants around Aotearoa. by offering one free Coca-Cola product per this offer throughout the campaign. person, including the Coca-Cola Range as The full list of bars and terms and conditions • It’s simple to redeem, just TXT “ENJOY” well as other selected beverages within the for The First Coke Is On Us can be found at to 345 and you will be TXT back Coca-Cola portfolio to anyone that registers coke.co.nz/enjoy . with a free drink voucher.

FMCG BUSINESS - OCTOBER 2020 7

[ fresh produce ]

BEST IN SEASON New season berries including strawberries, raspberries and blueberries will all start to appear this month. The main courgette season also begins and will run through until May. Avocado harvesting is in full swing and as always, they will be highly sought after. Try to offer avocados at differing stages of ripeness.

Moving towards salad season, all lettuce varieties, cucumber, celery, spring-onions and fresh herbs should be well-stocked.

“TRY TO OFFER AVOCADOS AT DIFFERING STAGES OF RIPENESS.”

spots close to the stem are fine, however those with blemishes, soft spots or mould should be avoided.

Storage/handling: Tangelos will store well at room temperature out of direct sunlight for a week, but if refrigerated will last much longer. Refrigeration also reduces diminishing vitamin content.

Nutrition: Tangelos contain a good source of vitamin C which helps fight fatigue and supports healthy immunity.

Asparagus Around 1,800 tonnes of asparagus are grown in New Zealand annually, and this highly seasonal crop is only available for a short window from October to January. Due to its limited season, take every opportunity to promote this specialty vegetable.

What to look for: Select straight, firm and green stems with trimmed ends and a minimum of white butt. Fresh asparagus is squeaky – when the spears are gently rubbed they squeak; old asparagus is rubbery and doesn’t squeak.

Storage/handling: Keep the bottom of asparagus stalks moist and display standing up to create an eye-catching display.

Nutrition: Asparagus is a good source of folate which helps support immunity. It is also a source of vitamin B6 which is essential for use of protein by the body and contains potassium for healthy fluid and mineral balance.

Tangelos Tangelos are a hybrid of a mandarin and a grapefruit and are a citrus variety not to be overlooked. They are high on flavour, sweetness and juice content, with an added bonus of being easy to peel with few pips. Their peak season is relatively short from midSeptember to late-December.

What to look for: Select fruit that feels firm and heavy for its size with deep orange skin. Green 8 FMCG BUSINESS - OCTOBER 2020

Mushrooms There are over 250 edible mushrooms throughout the world. Although only a few are commercially available here, the variety is increasing. Main varieties sold in New Zealand include White Button, Portobello, Shiitake, Oyster and Swiss Browns. With their firm, meaty texture and the fact that they are packed with flavour, they make a great alternative for meat in vegetarian dishes What to look for: Look for mushrooms that are firm with even colour. Stems should be strong and the surface should be plump and dry, but not dried out.

Storage/handling: Mushrooms are very delicate and are made mainly from water so can deteriorate quickly if not stored properly. They should be kept refrigerated, dry and in a place they can breathe. Keep stock turnover fast to ensure freshness.

Nutrition: Mushrooms are a good source of pantothenic acid which helps the body utilise iron.

They are also a source of niacin, which supports mental wellbeing.

Join us on

www.unitedfresh.co.nz

[ export ]

BLUEBERRY BUSINESS THRIVES AGAINST THE ODDS In the 1980’s Anne and Harry Frost began growing blueberries - “the poor man’s kiwifruit” - as they were called at the time.

Since then, Mamaku Blue has succeeded against the odds.

“Many [growers] went broke or just gave up their dreams of the wonderful good life in horticulture and blueberries,” Anne says.

From the outset, Mamaku was up against it.

MAF (now MPI) told them they could not grow blueberries in Mamaku and that they would have more luck with boysenberries. But the Frosts had already bought $10,000 worth of plants, a substantial investment back in 1981, so they surged ahead.

“We did have an advantage as we did not tell the plants they would not grow, so they did not know,” Anne jokes.

Their first hectare of blueberries was planted, and the rest is history, an unexpectedly bumpy history.

Challenges continue “Challenges can also be opportunities,” Anne says.

The duo had to adapt as they grew, learning how to internationally market and export blueberries.

“In America’s cold winter our blueberries were frozen in the hold of the plane flying from LA to New York, another time with no room on the plane they were left on the tarmac in the heat of a Pacific Island,” they recall.

Then in 1988, Cyclone Bola wreaked havoc for the growers. Anne says it was a “total devastation of our crop and dreams.”

After that came varroa (a parasitic mite) in its pollination bees, in addition to bad spring weather, resulting in further devastation. They harvested so little fruit they did not have enough to pay the interest at the bank.

The increasing costs of nearly everything weighed on the company, especially wages, while its overall returns were decreasing.

Then, in 2006 the odds finally turned in their favour, as interest in blueberries worldwide exploded with the health benefits published internationally.

Over the years, Mamaku Blue has changed its model from being solely export, to selling solely frozen, to selling personally at the farmers markets and frozen wholesalers, to opening its own complex starting out as Mamaku Blue Winery and later changing to Mamaku Blue Blueberry Experience.

Since COVID-19 emerged, Mamaku Blue Blueberry Experience has lost its visitors, most of which came from Asia or Auckland, and the Frosts have turned all of their attention to marketing and selling products.

Sound advice Anne says growers often fail by financially overcommitting before proper research and marketing trials have been done.

In addition, she says growers need to be prepared to change with the ebbs and flows of the international markets.

Most of Mamaku Blue’s customers are in New Zealand, while it exports about 10% of what it produces. It is the loyal local customers that have kept the business alive.

“Even today long-term relationships will show returns,” Anne says.

Anne and Harry are set to call time on their blueberry venture, handing it down to son Phillip and daughter in law Michaela.

But what a journey it’s been.

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

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

2020 Anne says COVID-19 is “just another challenge” to face, of which there were many over the years.

She says every year the company’s income swings from one extreme to the other. “Nothing can be guaranteed. Hail, frost, drought, staffing problems and markets. Mamaku Blue has endeavoured to promptly adjust to meet the ever-changing markets.”

(L to R) Michaela, Phillip, Anne and Harry Frost.

FMCG BUSINESS - OCTOBER 2020 9

[ health & wellness ]

EXPERIENCE THE BEAUTY THAT NATURE HAS TO OFFER WITH A’KIN At A’kin our philosophy is simple; pure, authentic and beautifully aromatic skincare and hair care, crafted with the use of high quality natural ingredients, explains Kylie Pistorius Head of Sales for McPherson’s Consumer Products Ltd in New Zealand.

“Our story began in Australia in 1987, when our co-founder, botanical chemist Will Evans, saw a gap in the market for pure, high quality and effective natural beauty products.

“The A’kin range is enriched with botanical extracts and designed to nourish and enhance the appearance of your skin and hair, just as nature intended.

“Backed by clinical studies and consumer user trials, A’kin harnesses the power of natural ingredients to provide skincare that not only smells good but, that works to keep your skin looking and feeling fresh, nurtured and hydrated.

“As well as taking pride in the ingredients we select for our products, we are also committed to ensuring A’kin is formulated with no ‘nasties’.

“The range has been crafted without the use of parabens, sulfates, ethoxylated cleansers, silicones, mineral oil, phthalates, and artificial colours or fragrances.

“At A’kin we also dedicate ourselves to cruelty free practices and products, ensuring that all parties we work with follow the same principles to offer our consumers beautifully crafted vegan products,” says Pistorius.

A’kin is launching this month in North Island New World and PAK’nSAVE stores.

FIRST NATIONAL RECYCLING PROGRAMME FOR RAZORS LAUNCHES IN NZ P&G brands Gillette and Venus have joined forces with TerraCycle to launch a free national recycling programme for all brands of razors and their packaging.

A first-of-its-kind programme in New Zealand, shavers can now collect and ship all their disposable and refillable razors, blade cartridges and plastic packaging to TerraCycle, who will turn them into new products.

While technically recyclable, the metal and plastic components of razors are time consuming to separate and sort, meaning they often end up in landfill.

10 FMCG BUSINESS - OCTOBER 2020

But now, thanks to the new Gillette Razor Recycling Programme from Gillette and Venus, any household, community organisation, business or individual can sign up to recycle these items as well as raise money for the school, sports club, or charity of their choosing.

To participate in the programme, shavers simply sign up through the TerraCycle website, download a free shipping label and place their used razors in any cardboard box or carton.

These can be sent for free through New Zealand Post. www.terracycle.co.nz

A range of natural and powerful Australian skincare & haircare

NO NASTIES

SUGAR FREE

& BETTER FOR YOU

12 FMCG BUSINESS - OCTOBER 2020

[ feature ] Health and wellbeing are front-of-mind right now and we’re continuing to see an overall trend of shoppers wanting to consume less sugar, say Holly Lloyd and Anthony Naylor, Category Managers at Foodstuffs South Island.

“We’re also seeing sugar free and better-for-you products in the baking space gain momentum, particularly among baking mixes. Customers are interested in baking and they’re looking for healthier alternatives to traditional baking ingredients.

“Sugar-free coffee sachets, carbonated beverages and energy drinks are also becoming popular as more people perceive a sugar-free product as a healthier alternative to their favourite energy drinks.”

Sanitarium UP&GO™ No Added Sugar Sanitarium Health Food Company has launched UP&GO™ No Added Sugar - its most significant product innovation in the liquid breakfast category since debuting UP&GO™ two decades ago.

“UP&GO™ No Added Sugar has the goodness of original UP&GO™, with no added sugar and up to 30% less kilojoules and was created to keep up with changing tastes and preferences of consumers,” explains UP&GO Brand Manager Kurtis Geering.

He says: “Sanitarium’s dietitians and food scientists have worked hard to create a product that gives consumers the no added sugar start to the day they have been asking for, while retaining the convenient nutrition as original UP&GO™.”

UP&GO™ No Added Sugar, as seen on the cover of this issue, has a Health Star Rating of 5. It is low GI (GI value 44), provides protein and fibre, plus 10 essential vitamins and minerals. It’s also low in fat and sodium.

The launch of UP&GO™ No Added Sugar will be supported by an extensive marketing campaign including television, outdoor advertising, social media, online and retail advertising.

UP&GO™ No Added Sugar Choc Ice and Vanilla Ice 250mLs will be available in supermarkets nationally and comes in a range of 3, 6 or 12 packs (range may vary by store). The launch of UP&GO™ No Added Sugar will see Sanitarium replace UP&GO Reduced Sugar.

“UP&GO™ NO ADDED SUGAR HAS A HEALTH STAR RATING OF 5.”

FMCG BUSINESS - OCTOBER 2020 13

[ feature ]

“WE’RE CONTINUING TO SEE AN OVERALL TREND OF SHOPPERS WANTING TO CONSUME LESS SUGAR” HOLLY LLOYD AND ANTHONY NAYLOR, CATEGORY MANAGERS AT FOODSTUFFS SOUTH ISLAND.

UP&GO™ was a world first when launched by Sanitarium Health Food Company in 1997. It was created to address the growing trend of breakfast skipping and to provide a quick and easy way to gain a variety of the essential nutrients, fibre and protein a more traditional cereal breakfast would provide.

Geering says: “Within two decades, UP&GO™ has gone from an emerging new player to the biggest brand in the breakfast cereal category, with one in five household buying the product (Source: Nielsen).”

What’s your flavour?

Introducing the new addition to the Mentos Pure Fresh Sugar Free Gum Pocket Bottle family… Mentos Pure Fresh Grape.

Enjoy the long-lasting freshness and fruitiness of Mentos Pure Fresh Sugar Free Gum. Not only does Mentos Pure Fresh Sugar Free Gum offer you the freshest minty or fruity chew, but that powerful Mentos chill is also sugar free.

The delightfully refreshing guilt-free taste sensation features xylitol, a natural sweetener that also helps prevent tooth decay and green tea extract for pure breath confidence anywhere, anytime.

Available in a convenient 30g Pocket Bottle.

On the go variants include Mint, Spearmint, Bubble Fresh and the fruity flavours of Strawberry and the new GRAPE, perfect for your desk at work, or in the car.

Available soon, in a store near you.

14 FMCG BUSINESS - OCTOBER 2020

Did you know?

Sugar-free products can be helpful for people on a weight reduction programme and those watching their sugar intake for other dietary reasons.

Many people with diabetes need to avoid or limit sugary foods. Lowcalorie sweeteners can allow those with the condition to enjoy a sweet treat occasionally without affecting their blood sugar levels.

PLANT

POWER What’s new and trending in organic and plant-based foods?

“Over the last five years we’ve seen a real shift towards people becoming more and more interested in what they eat and including a greater range of healthy foods in their diet such as organics, fermented food, less meat and more plant-based food,” says Countdown’s General Manager Merchandise, Steve Mills.

“Alternative proteins, plant-based food, and vegetarian NPD are seeing massive growth at Countdown and we’re expecting this will continue into next year.

“Plant-based diets continue to be popular with customers looking for the benefits to their health as well as the environment. We’ve also seen more suppliers entering into this space with new products launching such as meals using jackfruit and even a vegan meat and cheese pie.

“Organics is growing at more than 9% on last year and we continue to expand our offer across the supermarket aisles from produce to health to frozen meals, in fact the quick and easy vegetarian meals have increased by double digitals on last year.

“Veganism continues to grow in popularity with sales increasing more than 25%,” says Mills.

Veganism on the rise Did you know that veganism is now twice as popular in New Zealand as it was just five years ago? Last year New Zealand ranked third in the world for global interest in veganism.

16 FMCG BUSINESS - OCTOBER 2020

The COVID-19 pandemic has increased the popularity of veganism, explains the Vegan Society of New Zealand. “It is heartening to see that so many people are becoming interested in veganism, whether for their own health, because they care about animals or they are concerned about the planet. It is clear that reducing our consumption of animal products is good for us, good for the environment and really good for the animals,” said Vegan Society spokesperson Claire Insley.

More companies than ever before, including some fast-food chains, are now offering vegan and plant-based options.

Chantal Organics Recent research shows that the current global pandemic has accelerated the rise in conscious consumption with a preference for local goods and services, now more than ever people are prioritising products and services that improve their health and wellbeing. Limiting food waste and shopping more health-consciously were found to be the top two priorities for consumers at present (Source: Accenture 2020).

“Chantal Organics is perfectly positioned to give conscious consumers in New Zealand what they need, with foods that are naturally better for people and the planet – free from pesticides, synthetic chemicals and GMOs,” says Marketing Manager Bailey Palmer.

“With a strong commitment to sustainability – almost our entire range is in recyclable packaging with continuous efforts to reduce

[ feature ] impact on the environment throughout our production and supply chain. The latest products to join the Chantal Organics family are our Paleo Caramel Apple Pie and Gluten Free Ginger Crunch & Plum Granolas, both are locally made, with NZ dried fruit and are tested to be gluten free. Delicious breakfast options for consumers choosing to eat gluten free, in soft plastics recyclable pouches to reduce impact on the environment.”

For sales enquires, call 0800 254 766; email sales@chantal.co.nz or visit chantalorganics.co.nz .

Harraways Organic Oats – Bio Gro Certified Organic Proudly imported and packed by Harraway & Sons Limited in Dunedin, Harraways Organic Oats come in two varieties – Rolled and Wholegrain.

The oats are grown on Bio Gro certified organic farms. This certification guarantees that no synthetic fertilisers, herbicides, or pesticides are used in the

“CHANTAL ORGANICS IS PERFECTLY POSITIONED TO GIVE CONSCIOUS CONSUMERS IN NEW ZEALAND WHAT THEY NEED” BAILEY PALMER, MARKETING MANAGER

FMCG BUSINESS - OCTOBER 2020 17

[ feature ] growth, transportation, or storage of these oats.

The Rolled Oats are the quicker cooking variety, ideal for both creating a delicious creamy porridge and for using as a versatile baking ingredient (e.g. Anzac Cookies, Oat Pancakes, etc.).

The Wholegrain Oats variety are milled by rolling the whole oat groat to create a wholesome porridge with a distinctive texture. Likewise, Harraways Organic Wholegrain Oats are ideal for use within baking, alongside being a great base for homemade mueslis.

Both varieties come in kerb-side recyclable 800g bags, have no added sugar and the oats themselves provide sustained release energy, they are a source of plant based protein – ideal for assisting cell regeneration and strength, and they are a good source of dietary fibre – excellent for both digestive and circulatory health.

High levels of growth Full of innovation and NPD, plant-based foods are seeing high levels of category growth, say Holly Lloyd and Tim Campbell, Category Managers at Foodstuffs South Island. Alternatives to traditional animal products are on the rise with many suppliers looking to add plantbased alternatives to their existing range.

“We’re especially seeing a rise in plant-based, ready-to-eat, convenience meals such as pizzas and pies.

“Over the past few months, plant-based yoghurt alternatives have also become a leading trend. We’ve seen high levels of growth with coconut-based yoghurts and almond, cashew and oat substitutes are also becoming popular as they’re reminiscent of the classic creamy style of yoghurt.

“Plant-based milks continue to increase in popularity, as more customers look to find a non-dairy alternative. Oat milk is currently leading this trend as it’s more sustainable and tastes similar to cow’s milk, it’s also great in coffee!

Organic products remain stable within their category with well established brands continuing to provide alternative products as an organic offering with prices relatively competitive compared to the non-organic range. Within this space organic wines seem to be popular, despite having a relatively small base with the range currently seeing a growth rate of 70%,” say Lloyd and Campbell.

The power of plant – a collective move to a better future The Collective has turned its yoghurt expertise to the plant-based movement, producing a new range of amazing dairy-free yoghurts.

The Collective has created the first plant-based yoghurt in NZ that uses a blend of oats, coconut and rice. The result is a thick, creamy, and totally dreamy, 18 FMCG BUSINESS - OCTOBER 2020

probiotic yoghurt, using only plant-based ingredients, all made in their new facility in West Auckland.

“One third of Kiwis are now choosing a flexitarian lifestyle, so moving into plant-based yoghurt was a clear next step for our business. We set ourselves the challenge of creating a plant-based yoghurt with a creamy texture and fantastic taste that we would be proud to brand as The Collective. We are thrilled with the result and cannot wait to share this dairy-free goodness with everyone,” says The Collective’s NZ GM, Michaela Dumper.

“All four flavours; Natural, Fudge, Passionfruit and Boysenberry are low sugar, soy free, nut free, vegan friendly and ridiculously tasty. New Zealand is sure to welcome this delicious dairy-free option with open arms.

“Making smarter choices towards a carbon neutral future is an important goal for The Collective and certainly this new plant-based range. We are the first yoghurt brand in NZ to launch a range in #1 rPET tubs, meaning the range is made using post-consumer recycled plastic that (when rinsed), can be recycled kerbside nationally,” says Dumper.

Along with the rPET tubs, they will be partnering with ‘Trees That Count’ to further reduce their carbon emissions and show their ongoing commitment towards sustainability.

“New Zealanders can join us on our journey to a better future by simply enjoying this new range,” says Dumper.

The Collective’s ‘plant’ will be available on supermarket shelves nationwide from mid-October.

The Food Nation range expands Made in New Zealand and full of fresh, locally sourced ingredients, the new Food Nation Magic Mince is already achieving global recognition. With the winner to be announced next month, Food Nation has been selectedas a finalist for the best Meat Alternative and the best Packaging categories in the WORLD PLANT-BASED Awards.

“Bursting with flavour and jam packed full of plantpowered goodness, the Food Nation range is a celebration of plants not an attempt at being faux meat,” explains

[ feature ]

“FOOD NATION IS A CELEBRATION OF PLANTS AND JAM PACKED WITH FRESH NZ INGREDIENTS YOU CAN ACTUALLY SEE IN THEIR PRODUCTS.”

Co-founder Miranda Burdon.

“They are designed to be eaten by omnivores, carnivores, vegans, vegetarians and pescatarians. This is food for all, delivered in convenient, well understood formats.”

“The Food Nation philosophy is to make products full of fresh NZ vegetables, mushrooms, legumes, herbs and spices, and pack them together in joyous harmony.

“Keeping freshness first and minimising processing, these new products showcase the great tastes and textures plants offer with all the added benefit of whole food nutrition delicious, nutritious and expeditious.”

With a fresh, fun take on the category the packaging is encouraging new consumers to buy plant powered as well as livening up the chiller section.

Launching this month to add to the Magic Mince range will be the new Happy Patties, which come in tasty sounding variants including Kumara, Beetroot & Kiwi Quinoa, the exotic Cauliflower, Turmeric & Ginger and one that boasts “all the taste of summer” Broccoli, Pea and Hemp. As well as the Kumara,

Beetroot & Kiwi Quinoa Amaze Balls. Check out this innovative new brand and their colourful new range of plant-powered goodness in the chiller or at www.foodnation.co.nz

P R O U D LY P L A N T- P O W E R E D IN DE MA WITH NZ OVE L

AT FO O D N AT I O N , P L A N T S TA K E C E N T R E S TAG E

Food Nation is a plant-powered alternative loved by vegans, vegetarians and flexitarians alike. Jam-packed with fresh NZ ingredients and bursting with flavour, the range comes in recognisable formats including Magic Minces, Happy Patties and Amaze Balls.

Liven up your chiller and get a piece of the plant-powered action!

For sales contact: buds@foodnation.co.nz * Products containing hemp cannot be classified as Gluten Free.

W W W. FO O D N AT I O N .C O. N Z

FMCG BUSINESS - OCTOBER 2020 19

UP&GOTM No Added Sugar, next level goodness.

It’s here! NEW No Added Sugar UP&GOTM. Created to “keep up with changing tastes and preferences”, new UP&GOTM No Added Sugar has 30 per cent fewer calories than the original UP&GOTM. It replaces the UP&GOTM “reduced sugar” variety and it comes in two popular flavours: Choc Ice and Vanilla Ice. Contact your SanitariumTM Territory Sales Manager or the SanitariumTM Customer Service Team on 0800 100 257

Calypso Lemonade - Taste of the Islands Beautifully presented in a 473ml glass bottle, why not enjoy a taste of the islands! Each Calypso flavour is made with a focus on quality, using real lemon and lime bits, real sugar and natural flavours. Flavours include; Ocean Blue, Grapeberry, Triple Melon and Island Wave.

Available at PAK’nSAVE and New World Supermarkets.

Email carmen@zebrainternational.co.nz www.zebrainternational.co.nz

Join The Plastic Free Revolution With LilyBee LilyBee Wrap is changing the world of food storage and helping Kiwis turn their good intentions into actions. The bestselling beeswax wraps, snack and sandwich bags are 100% natural, reusable, compostable and are as beautiful as they are effective. Easy to use, they are a simple switch from plastic cling wrap or bags, ideal for customers looking to make a feel good change in their lifestyle or find a great gift in store.

Multichem New Zealand Ltd Phone 64 9 488 0330 Fax 64 9 478 3841 Orders: sales@multichem.co.nz www.multichem.co.nz

Supercharge your Smoothie Tom & Luke’s new Blendabombs are designed to be your Smoothie Superpower!

Blendabombs are handy little cubes, loaded with superfood ingredients, that provide beneficial nutrients & functionality to your favourite smoothie blend. Blendabombs may help support immunity, promote gut health & enhance your glow!

Available at all leading supermarkets nationwide.

Contact your CenturioNZ Sales Representative for more information. www.tomandluke.com

Tony’s Chocolonely launches in New Zealand Tony’s Chocolonely exists to make 100% slave free the norm in chocolate.

Not just its own chocolate, but all chocolate worldwide. The best-selling chocolate bar in the Netherlands is bringing its powerful mission to New Zealand with six different 180g blocks of its colourful, chunky and delicious chocolate bars, available now.

Trade enquiries please contact Becs Caughey on Rebecca@cookandnelson.com or 021886024. cookandnelson.com

20 FMCG BUSINESS - OCTOBER 2020

[ profile ]

NEW READY-MADE MEALS FROM

JESS’ UNDERGROUND KITCHEN Jess’ Underground Kitchen (JUK) are disrupting the freezer category with their new range of readymade meals, JUK Gourmet Everyday™.

Launching into supermarkets in May 2020, during the first COVID-19 lockdown, the range has been rolling out in Foodstuffs stores across the North Island with strong month-on-month sales growth. With a focus on high-quality ingredients and bold flavours, it’s not surprising that these meals have been so well received by buyers and consumers alike.

Handmade in small batches by a team of real chefs, JUK use only the freshest ingredients and free-range meats in their meals, sitting as a premium option in the frozen meal category. The full range consists of nine meat-based SKUs and five plant-based SKUs with contemporary flavours and something to suit every tastebud, young and old. Many of the meals are naturally gluten-free and dairy-free, appealing to consumers looking for nutritious, delicious and convenient meal options. The full range is generously portioned at 400g per serve and each meal is reheatable from frozen in less than 5 minutes.

Jess’ Underground Kitchen has been operating in the ready-meal market since 2013 with a direct-to-consumer meal delivery model across the North Island and four bricks-and-mortar stores in Auckland. Started around Founder Jess Daniell’s kitchen table, it didn’t take long to realise that there was a gap in the market for fresh and healthy convenience food. With a passion for cooking but no formal training, Daniell navigated her way around the building blocks of food production to create a range of products that taste and feel like they’ve been created in a home kitchen – her week night dinners but for hundreds instead of one.

JUK Gourmet Everyday™ is developed specifically with supermarket shoppers in mind. Snap frozen to lock in freshness, and handmade in small batches for the true taste of home cooking. With an increasing demand from consumers for convenience and quality, there is no doubt that the ready-meal category is growing and JUK offers a drawcard to bring a new, contemporary audience to the freezer aisle.

The brand has just launched five new plant-based SKUs — and have seen a lot of excitement from buyers around these products. Speciality SKUs like the vegan range and gluten-free options allow stores to grow their offerings within the health & wellness category as well as in the freezer. JUK is utilising interesting meat-alternative ingredients like tempeh, jackfruit and tofu to add substance and nutritional value to their plant-based SKUs. The full JUK Gourmet Everyday™ range includes the following meals: Balsamic Roast Beef with Potato Gratin, Beef Bourguignon with Creamy

“I HAD TO EMAIL BECAUSE I’M JUST SO BLOWN AWAY WITH YOUR MEALS. THANK YOU FOR NOT SACRIFICING CREATIVITY, FLAVOUR AND QUALITY, I AM A CLIENT FOR LIFE.”

Teriyaki Chicken Bento Bowl

Mash, Thai Beef Massaman Curry, Beef Brisket Burrito Bowl, Pulled Pork & Fennel Ragu with Pappardelle, Greek Lamb Cottage Pie, Satay Chicken Noodle Bowl, Teriyaki Chicken Bento Bowl and Moroccan Chicken Shepherd's Pie. Along with an exciting new vegan range including Vegan Coconut & Chickpea Curry, Vegan Jackfruit Massaman Curry, Vegan Tempeh Singapore Noodles, Vegan Thai Green Tofu Curry, Vegan Jackfruit & Fennel Ragu with Pappardelle.

The freezer is just the start for JUK and their team of talented chefs with exciting NDP in the pipeline — including a kids’ meal range and a baking range. Look out for the fresh, new brand in a freezer near you.

For more information about becoming a stockist, please contact Lynley Webb, National Channel Manager, lynley@juk.co.nz or 021842449, www.gourmeteveryday.co.nz, www.juk.co.nz FMCG BUSINESS - OCTOBER 2020 21

CHEESE PLEASE!

From everyday to exotic, cheese consumption is growing in New Zealand.

Pravina Patel Market Insights Lead Solutions & Innovation at IRI

The Chilled department is New Zealand prepackaged grocery’s largest, with 18.9% value sales, growing +9.5% annually. Dairy is a big part of this department, with cheese the second-largest category behind fresh milk and cream. The MAT to 30th August showed Kiwis purchased $535 million of cheese, growing +12.8%. Delivering 23.6% of Chilled value growth, it was the second-largest contributor behind smallgoods/continental meats [1].

Natural cheese makes up over half (57.1%) of the cheese category’s value, growing +17.1% on last year. Home cooking during lockdown (five weeks to 26th April) had a significant impact, fuelling 30.0% of overall MAT growth. Whilst growth was slower, Specialty Cheese still grew +8.1% versus last year. Within specialty cheese, performance varied by sales area, with Deli (+11.0%) eclipsing the Chiller (+4.2%) to pick up +1.5 value share points and claim 58.8% of specialty cheese sales [1].

Versatile performer Cheese is versatile: it can be a snack, an ingredient or even the star attraction.

Snacking is broadly defined but clearly popular, with cheese viewed as a healthier option. According to IRI’s 2019 State of the Industry survey, two thirds 22 FMCG BUSINESS - OCTOBER 2020

of hungry Kiwis snack between main meals, and 58% snack two or more times per day [5]. Manufacturers offer plenty of portable and convenient options when it comes to cheese. Cheese slices are one of these, with both natural and processed cheese slices increasing sales this year at +19.7% and +5.8% respectively.

Together, they added $3.9m in annual sales. The processed ‘Chilled Lunchbox’ segment, while smaller, also saw dollar sales increase +5.4% [1].

As an ingredient, we sprinkle, grate, toss, melt, bake, fry and grill cheese. And anything that makes meal preparation easier appeals to Kiwi shoppers!

Grated cheese is a good example - it represents 19.4% of natural cheese value sales, growing an impressive +25.1%, or $11.9m in value, on last year [1].

Parmesan, typically used in pasta dishes and salads, saw growth soar +19.0% as did natural Mozzarella/ pizza cheese, up +33.1% in the latest MAT[1], with almost a third of this growth realised during level 4[2].

Ricotta and Mascarpone, commonly used in desserts, also grew +17.2% and +22.4% respectively [1].

Haloumi, traditionally fried or grilled, grew from 3.2% of specialty cheese value in 2015 to 5.3% in the latest MAT. Value and unit sales grew +25.9% and +28.4% respectively versus last year [1].

Kiwis love entertaining, and a sophisticated,

[ category insights ] authentic, Instagram-worthy antipasto platter, is a popular aspiration. Specialty cheeseboards, offering a curated selection of cheeses, didn’t move this year in dollar sales [1], but this was due to level 4 lockdown when sales slumped -33.3% [2]. As restrictions eased cheeseboards made a comeback. In level 2 (four weeks to 7th June) they surged +9.3% [3], accelerating to +16.2% [4] in level 1 (nine weeks to 9th August).

It looks like Kiwis are also welcoming foreign cheese with open fridge doors. Imported specialty cheese outpaced local in value and unit growth, up +11.0% and +10.9% on last year [1].

So what about the future? What’s new and growing?

“GLOBALLY, THE CATEGORY HAS SEEN SIGNIFICANT INNOVATION”

Alternatives Plant-based foods are becoming mainstream, even though just 5% of New Zealanders are vegan or vegetarian. ‘Flexitarians’ who primarily follow a vegetarian diet but occasionally eat meat or fish make up 26% of our population [5]. Specialty dairy-free cheeses grew significantly this year, with value up +25.3%, though still a niche at just 2.4% of specialty cheese dollar sales [1]. Globally, increasingly diverse ingredients are used in alternative cheeses, including chickpea protein, cashews and steel-cut oats.

Functional Internationally, cheese innovators are tapping into health and wellness trends with functional ingredients and cultures. Examples include Biotiful Dairy Kefir Cheese boasting gut-friendly Kefir cultures and Sach Foods launching a range of vegetarian, keto-friendly paneer.

Creative flavours Today’s consumer craves new flavours, and this shows in some of the cream cheese blends launched this year, including Moondara’s Honey & Pistachio, Blueberry & Cashews and Peach & Almond variants.

Globally, the category has seen significant innovation, including cottage cheeses from Trader Joe’s with sweet fruit bases and Kemp’s Chipotle, Jalapeno Cheddar and Bacon Ranch varieties. Some brands are taking a wine pairing angle, like Cabra Al Vino’s aged goat cheese infused with red wine.

Clean eating and sustainability Clean labels with simple ingredients are popular worldwide, including in the cheese category. US brand Nuttin Ordinary features the line ‘eat clean, be happy’ on their cashew cheese products, made with just six simple ingredients. Packaging’s environmental impact is another concern. US cream cheese giant Philadelphia now has 5% recycled material in its packaging and Leerdammer adopted 100% recyclable packaging for its cheese slices.

Closer to home, Kiwis’ biggest worry (72%) is the build-up of plastic in the environment and 85% believe ‘reducing disposable packaging is the right thing to do,’ therefore cheese manufacturers need to consider packaging choices across their portfolio[5].

Cheese is a fantastic category with so many interesting trends. These have been just some of the ‘clues’ that can help those in the cheese category increase their relevance and appeal.

Sources: [1] IRI MarketEdge (Grocery) New Zealand, MAT data to 30/08/2020 [2] IRI MarketEdge (Grocery) New Zealand, Level 4 - 5 weeks data to 26/04/2020 [3] IRI MarketEdge (Grocery) New Zealand, Level 2 - 4 weeks data to 07/06/2020 [4] IRI MarketEdge (Grocery) New Zealand, Level 1 - 9 weeks data to 09/08/2020 [5] IRI NZ State of the Industry Survey 2019

Source: IRI MarketEdge (Grocery) New Zealand, MAT to 30/08/20 Val $ Sales

Val % Growth vs. YA

Unit % Growth vs. YA

Natural Cheese

305,566,048

17.1%

7.9%

Volume (kilos) % Growth vs. YA 7.6%

Specialty Cheese

196,566,416

8.1%

4.9%

7.1%

Processed Cheese

33,399,902

5.2%

2.8%

4.0%

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

FMCG BUSINESS - OCTOBER 2020 23

[ xxxxxxx ]

CELEBRATING NZ

CHEESE

To share stories of New Zealand’s cheesemakers, New Zealand Speciality Cheesemakers Association (NZSCA) launched its new website www. cheeseloversnz.co.nz in October – an information hub for everyone’s favourite local cheese companies.

It features a directory of New Zealand cheesemakers and a link to information about their retail stores, as well as offering tips on storing and serving cheese. To meet the growing interest in cooking with cheese, the website features recipes, including some new twists on old favourites, created especially for NZ Cheese month by Kathy Paterson.

Cheeseloversnz.co.nz also includes a record of winners of the NZ Champions of Cheese Awards from its inception in 2004 until the present. The website will be regularly updated.

Search for NZ’s favourite cheese company Each October the Association hosts NZ Cheese Month to celebrate the hard work and dedication of the country’s cheesemakers.

The NZSCA is working with Barker’s of Geraldine to encourage cheese lovers to vote for their favourite NZ Cheese Company and the company with the most votes at the end of NZ Cheese Month will be named Barker’s NZ Cheese Month Favourite Cheese Company.

Voting will be promoted on www.cheeseloversnz.co.nz and also via CheeseloversNZ Facebook and Barker’s of Geraldine social media.

Barker’s is the perfect partner for the NZ Cheese Month Favourite Cheese Company as their NZ-made Fruit for Cheese is the ideal addition for NZ cheese platters. Its four delicious fruit pastes pair perfectly with NZ cheese.

24 FMCG BUSINESS - OCTOBER 2020

Cheese Trends NZSCA asked a few people with expert experience selling local cheese what the hot trends in New Zealand are.

Countdown Cheese Category Manager Philip Greenslade said the growth in specialty cheese for cooking continues and has been heightened by the recent pandemic, with people taking more time to cook and eat at home.

Greenslade explains: “Kiwis are getting more creative and eating a wider variety of cheeses, including it in their weekly shop. Sales of entertaining cheese continue to be led by Camembert and Brie. However, people are increasingly trying new types of cheese which is reflected with strong growth in Havarti and Gouda. Halloumi in particular is trendy with Feta and Mozzarella also showing strong growth. Additionally, more home cooking has created strong sales of large blocks, shredded and grated cheese.”

C’est Cheese Artisan Cheese & Deli owner and winner of the 2019 Favourite NZ Cheese Shopping Experience, Paul Broughton said they have noticed a definite change in the way their customers choose cheese.

“The biggest change is the demand for locally made product. As people spend more time travelling around their country they’re beginning to appreciate and connect with New Zealand’s vibrant community of artisan cheesemakers. This is resulting in ongoing purchasing of locally made cheeses as well as a heightened understanding of the many different types of cheese made here.

We’re seeing many of our customers trying styles of cheese that they previously might not have considered – they’re more adventurous in their

[ feature ]

DISCOVER

MEYER CHEESE

NEW

packaging

Miel Meyer and Family

selections. Including cheese in cooking is also on the increase, it’s not uncommon to have people come into our Featherstone, Wairarapa shop clutching a recipe that requires a specialist cheese as a key ingredient. Pleasingly, most if not all such cheeses can invariably be sourced from our own expert NZ cheesemakers.”

CURRENT 2020 NZ Cheese Champions FOR OUR

GOATS MILK GOUDA

Meet the Meyers Handmade at our farm in the Waikato, with three generations of Dutch expertise, craft and care - it’s no surprise our Gouda is probably the most awarded cheese in New Zealand.

Founded in Holland back in 1976 by Ben and Fieke Meyer and trained by expert cheese makers from the city of Gouda, they were focussed on making the best cheese in Europe.

Immigrating to New Zealand in the 1980’s they took with them their cheese making expertise and purchased the farm in the Waikato where now son Miel Meyer runs the business, which also includes his three sons and the team that make up Meyer Cheese!

Meyer Cheese is unique in the New Zealand dairy industry as is it one of the few producers who own the farm, animals and craft the cheese onsite, which results in a sustainable production system that cares for people, animals and the land. This is the future for quality NZ crafted products.

Current 2020 NZ Champions for their Goats Milk Gouda, this cheese making family is supported by decades of awards success and sets Meyer Cheese as the standard for quality.

The team at Meyers have just released their new look pack design which recognises their Dutch tradition but celebrates their New Zealand made future.

This is supported by a promotional program, which kicks off over NZ Cheese month but also continues over the summer.

Contact the team at Meyer Cheese for purchase enquiries or if you like to know more.

Don’t forget to ask about their special NZ Cheese month promotion options! For sales email: manager@meyer-cheese.co.nz, phone: 0221695358, www.meyer-cheese.co.nz

Contact the team at MEYER CHEESE for purchase enquiries or if you like to know more. Don’t forget to ask about their special NZ Cheese month promotion options!

0221 695 358 manager@meyer-cheese.co.nz

www.meyer-cheese.co.nz

SWEET TREATS

New ice cream indulgences and desserts

It’s no secret, New Zealander’s love ice-cream. Shoppers are keen to purchase rich and decadent ice-cream and are looking to treat themselves with some permissible indulgence, says Tim Campbell, Category Manager Foodstuffs South Island.

“Alongside the decadent ice-cream range, we’re also seeing a rise in healthier ice-creams. There is a strong desire for healthier choices, without having to compromise on taste or enjoyment. Reduced sugar, dairy free and high protein ice-cream are on the rise with suppliers expanding their product offering by expanding their range.

Due to COVID, it’s no surprise New Zealanders are keen to indulge in desserts a little more. With less people eating out, we’re seeing shoppers enjoy more sweet desserts from the comfort of their own homes.”

Purposeful Pleasure It’s not refined white sugar on a stick and it’s not wrapped in plastic, who is this game changer that’s gaining space in the frozen category?

26 FMCG BUSINESS - OCTOBER 2020

It's Dr. Feelgood Frozen Pops in their latest multipack option that offers customers premium frozen pops in 100% home compostable packaging.

Managing Director, Marina Hirst Tristram describes it as “a proud moment this month at Tasman Bay Food Co. as we excitedly launch Dr. Feelgood Frozen Pops in supermarkets across New Zealand.”

The range of three flavours Chocoholic, Banoffee and JellyTop Passionfruit & White Chocolate are rolling out into PAKn’SAVE, New World, Countdown, Farro Fresh, and Huckleberry stores.

Hirst Tristram explains: “Each of the four pops per multipack are made with organic whole milk, and other organic ingredients like the sweet nectar of coconut flowers and contain no refined white sugar or weird unnatural ingredients. There are only five simple ingredients in Dr. Feelgood Chocoholic Frozen Pops, we don’t cut corners on quality and this decadent product really does prove that quality counts.”

[ category insights ] She confesses: “this means sweet tooths like me can choose fabulously yummy products while still knowing they are better for you and better for the planet too… it’s good as!”.

At their Nelson Tasman base Hirst Tristram explains: “We have opened our brand new frozen pop production line, our investment increasing our manufacturing capability an incredible 14 times!

“This has been quite a year with Covid causing plenty of delays and casting uncertainty and doubt. But we have continued to plough through this challenge with positivity and we do back ourselves to become New Zealand’s number one pop manufacturer.”

Motueka Creamery range expands A new season, a new flavour.

“We just couldn’t help crafting another real berry ice cream you won’t be able to resist - Breaker Bay White Chocolate and Raspberry,” says Marketing Coordinator Lorelle Puklowski.

“Our latest flavour is the seventh in our Motueka Creamery range. Yes seven - we have had a busy first year!

“After launch 19 months ago, we hit the ground running, securing a real presence in New Zealand supermarkets. We even scooped

the 2019 Gold/Best in the NZ Ice Cream Awards, Premium Vanilla Category for our Mt. Arthur Snowfall Vanilla.

“Nestled between Nelson and Abel Tasman National Park in the Top of the South, our home is at the heart of both spectacular scenery and our creative industry. Inspired by our beautiful region, we have not stopped creating our unique flavours, each made with real milk and cream.

“It’s that rich freshness you’ll taste in all our flavours, including Breaker Bay White Chocolate and Raspberry. Taking its name from one of Abel Tasman’s most beautiful inlets, just along the coast from the everpopular Kaiteriteri beach (origin of our Kaiteriteri Inlet Lemon Cheesecake), the new Breaker Bay flavour combines waves of real raspberry, rippled with the creamy luxury of white chocolate ice cream - a treat that is as sweet as the feeling of summer’s first swim,” she says.

Along with the release of Ruby Bay Sunset Passionfruit at the start of 2020, this complements the growing range of Motueka Creamery ice cream.

Find Breaker Bay Raspberry and White Chocolate in selected supermarkets across the country from mid-September.

To find out more visit: motuekacreamery.co.nz FMCG BUSINESS - OCTOBER 2020 27

[ category insights ] is considered to be a true novelty by chefs and chocolatiers alike, due to its unique taste and stunning appearance.

Available in two variants, Magnum Ruby & Raspberry contains velvety white chocolate ice cream and a luscious raspberry swirl, and Magnum Ruby & Blood Orange has an indulgent vanilla ice cream with blood orange swirls.

The new Magnum Ruby range is available nationwide now from selected independent retailers, petrol and convenience stores, and from major supermarkets (RRP 4 pack: $10.00; RRP Individual: $4.20).

New look for Pure New Zealand Ice Cream First Ruby Chocolate Ice Cream Launch Magnum is the first ice cream brand in the world to launch a flavour with the new Ruby chocolate.

Magnum Ruby is pairing new Ruby chocolate with decadent ice cream to create the ultimate indulgence moment. Giving pleasure seekers the opportunity to indulge in a completely new taste experience, Magnum Ruby coats indulgent ice cream with a Ruby chocolate coating, giving the taste experience a unique berry fruitiness, luscious smoothness, and unique natural pink colour.

The biggest innovation in the chocolate world in 80 years, Ruby chocolate is the fourth variant of chocolate after dark, milk and white chocolates.

Unveiled in 2017, Ruby chocolate took 10 years of development, and was crafted by Barry Callebaut, the world’s leading manufacturer of high-quality chocolates with over 175 years of expertise. Sourced from Ecuador, Brazil and the Ivory Coast of West Africa, Ruby chocolate is made with Ruby cocoa beans, carefully selected for their attributes.

The unique crafting process unlocks the naturally present berry-like flavour and pink colour tone.

Creating a new dimension of taste, Ruby chocolate

“PURE NEW ZEALAND ICE CREAM HAS WON 50 AWARDS OVER THE LAST NINE YEARS”

28 FMCG BUSINESS - OCTOBER 2020

“Wanaka-based PURE NEW Zealand Ice Cream have made the move to a 500ml tub for five of their popular flavours, to coincide with summer and Christmas planograms. They’ve re-invigorated their brand too, bringing more emphasis on purity, provenance and the truly handcrafted nature of their artisan ice creams, sorbets and gelatos.

The handy 500ml tub size will be available initially for the Vanilla Bean, Salted Caramel, Roasted White and Dark Chocolate ice creams – as well as the Boysenberry and Berry Fusion Gelato and Sorbet.

The new 500ml range will be carried by select Countdown stores nationally and Foodstuffs South Island stores from October.

All PURE’s products are certified gluten-free and peanut-free, and their gelatos and sorbets are also certified dairy-free. All their tubs and lids are 100% re-usable and recyclable right here in NZ. “Demand for premium, natural products such as ours has continued to grow this year, despite the challenging market conditions. We feel that by offering our range in the new 500ml tub, the lower entry price will mean even more ice cream-loving Kiwis and our visitors can have access to our brand,” says Brian Thomas, Executive Director at PURE.

[ category insights ] The popular one-litre range will remain too, meaning existing followers of the brand can still get their favourite PURE flavours in the larger tub size.

The business was formed in 2009 and had grown steadily up until 2017; the recent increase in consumer demand for natural, sustainable foods has led to more rapid growth for the brand over the last 2-3 years. The business now services the retail, foodservice and tourism sectors, with strong interest also coming from overseas markets for PURE’s products. Thomas adds, “We’ve spent a lot of time structuring for the growth we’re experiencing, but central to all our decision-making is and will always be the purity of our ingredients, our intensely natural flavours and sustainability. Those three factors are non-negotiable for us.”

PURE New Zealand Ice Cream has won 50 awards over the last nine years, culminating in being named Champions in the Emerson’s Dairy Category in the 2020 Outstanding New Zealand Food Producers Awards.”

For information on the new 500ml range, or any of PURE’s products, visit purenzicecream.com or email icecream@purenzicecream.co.nz.

Oat milk products arrive in store Kiwis adore their ice cream whether it’s the middle of winter or the heat of summer. It is a category that is always introducing new flavours and products to the range such as dairy free ice cream, which is increasing in popularity and has seen double digit growth since

last year, says Steve Mills, Countdown’s General Manager Merchandise.

“Following international trends, new to this category is oat milk-based products as the popularity of milk alternatives continues to influence products across the entire supermarket. The popular range Halo has recently moved from coconut milk to oat milk,” says Mills.

Source: NIELSEN SCANTRACK Total Supermarkets - MAT to 06/09/20 Val $ Sales

Val % Chg YA

TOTAL CHILLED DESSERTS

17,122,306

4.8%

READY MADE CUSTARD

11,194,745

5.2%

DAIRY DESSERTS

2,659,455

-0.6%

CHILLED DAIRY DESSERTS

2,165,899

17.5%

CHILLED PASTRY DESSERTS

1,097,286

-6.8%

JELLY DESSERTS

4,921

-5.7%

TOTAL ICE CREAM

256,433,998

9.5%

ICE CREAM - TAKE HOME

128,959,142

8.4%

ICE CREAM - FAMILY PACKS

118,030,593

12.0%

ICE CREAM - NOVELTY/SINGLES

9,444,263

-5.0%

FROZEN DESSERTS

29,073,843

7.1%

FROZEN PASTRY DESSERTS

14,387,880

7.2%

FROZEN DAIRY DESSERTS

14,246,244

11.6%

FROZEN/CHILLED CAKES

439,718

-54.5%

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

INTRODUCING OUR NEW 500ML TUB RANGE… A selection of Our Award-Winning flavours are now available in this popular size, helping more Kiwis and our visitors to experience our naturally delicious ice creams, gelatos and sorbets.

NEW SIZE NEW LOOK GREAT NEW PRICE

ORDER STOCK NOW

AND DELIGHT YOUR CUSTOMERS!

icecream@purenzicecream.co.nz purenzicecream.com/500 +64 (0)3 443 7792

[ good business ]

NEW SCAN&GO TRIAL AT COUNTDOWN tend to get restless once it’s time to head for the checkout.”

Customers using the app can pack groceries straight into their bags as they go, exit the store with a QR-coded receipt through a dedicated lane, and keep a running total to help stay on budget.

“This trial is not only about testing our new tech, but seeing how our customers respond to a new style of shopping,” says Copland.

“While many people might still see tech like AI in the realm of science fiction, the scales are a great example of how technology can improve our everyday lives and save us time.”

Scan&Go is one of many innovations that CountdownX is working on to enable customers to better shop how they want and respond to increased demand.

These include overhauling its myCountdown app to simplify the online shopping process; introducing Olive the chatbot to help with 3000 daily customer conversations online; launching Kai the safety robot at Countdown Rototuna; developing a Priority Assistance online shopping service; rolling out Countdown Pharmacy online, and opening the country’s first dedicated eStore in Auckland.

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PRODUCT OF THE YEAR

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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 issues and reveal the FMCG Business Product of the Year later in 2020.

To find out more on how to enter please email: trubanowski@intermedianz.co.nz

UCT OF THE OD YE PR A

30 FMCG BUSINESS - OCTOBER 2020

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FMCG BUSINESS PRODUCT OF THE YEAR

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PRODUCT OF THE YEAR

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The Food Nation philosophy is to make products full of fresh NZ vegetables, mushrooms, legumes, herbs and spices, and pack them together in joyous harmony.

Food Nation has also been selected as a finalist for the best MEAT ALTERNATIVE category in the World Plant Based Awards.

With a fresh, fun take on the category the packaging is encouraging new consumers to buy plant powered meat alternatives.

Launching this month to add to the Food Nation Magic Mince range will be Kumara, Beetroot & Kiwi Quinoa Amaze Balls, as well as the new Happy Patties, which come in Kumara, Beetroot & Kiwi Quinoa, the exotic Cauliflower, Turmeric & Ginger and one that boasts “all the taste of summer” Broccoli, Pea and Hemp. Check out this innovative new brand and their colourful new range of plant-powered goodness in the chiller or at www.foodnation.co.nz

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Countdown is testing a contactless Scan&Go service where hi-tech scales know what you’re buying and customers can skip the regular checkout for an easy in-store shopping experience.

Available at Countdown’s busy Ponsonby store in Auckland, Scan&Go lets customers shop via an app – scanning, bagging and paying for their groceries all from their smartphone.

Specially-designed scales in the produce area use image recognition to identify which type of fresh fruit and vegetables customers choose, including letting you know if you’ve left your keys or phone on the scales, or telling the difference between different types of apples.

Countdown’s General Manager Brand and CountdownX, Sally Copland, says customers are looking for innovation to help make shopping easier, faster, and contactless. “At the moment there’s an understandable focus on physical distancing and minimising contact, but even without that, the option to have your bags in the trolley as you shop reduces time spent shopping, which is particularly handy for customers popping in and out, or if you’re like me and juggling kids who

Connecting businesses together.

We create integration solutions that allow businesses to automate orders, shipments and invoices between trading partners.

We manage all the systems integration side of things, so you can get on with growing your business.

“The time that is saved and the errors that are avoided as result of Crossfire’s EDI integration are countless” Adam Turner, Supply Chain Manager

We integrate with: ERP/business systems

Customers

Retailers

3PL warehouse(s)

Suppliers

Transport and logistics providers

Distributors

We’re a Kiwi brand that loves working with other Kiwi brands.

crossfireedi.com

crossfiresales@sandfield.co.nz

[ Kantar ]

MAXIMISE YOUR ADVERTISING EFFECTIVENESS In recent years New Zealand has seen a revival in advertising within the FMCG sector. In part, this has been fuelled by the thinking of Byron Sharp who has shown the importance of increasing ‘mental availability’ to drive growth.

Les Binet and Peter Field have renewed the confidence of marketers to develop brand building campaigns to improve growth over the long run.

And similarly, through our Meaningfully, Different, Salient framework, we have demonstrated the importance of properly amplifying a brand’s ‘meaningful difference’ to generate even stronger growth than saliency alone.

Relationship Between Brand Market Share Growth and Salience Growth

Source: BrandZ data for 2,301 brands 2012/3 compared to 2007/8

That now seems like a long time ago with everything being turned on its head by COVID-19. Certainly, New Zealand paused as it looked to develop a new advertising playbook to take account of the pandemic.

And while we do have new learnings to help guide us, many of the ‘plays’ in our play book are drawn from long-established lessons from previous times of adversity.

What we know from the GFC and from other recessions is that strong brands recover much more quickly than those with weaker equity; and those brands that continue their spend levels during the downturn gain additional market share growth during the recovery phase.

If you are currently deliberating whether to spend or not, one learning from our data is that you can hold back on your advertising for a short while, but if you do this for any length of time it gets harder and harder to regain your saliency as your baseline advertising awareness levels erode away. If you do have to cut budget, don’t turn the lights out altogether but switch to lower cost media to maintain some momentum.

If you have dug deep and are continuing to invest, now more than ever you will want to see your advertising work as hard as possible for each dollar spent. As we know from our work globally, it is in the quality of the creative copy that the battle for successful advertising is largely won or lost. We know that creative effectiveness is the second biggest driver of advertising profitability behind brand size and that it is easily the biggest driver of growth coming from brand exposure (comfortably ahead of reach, frequency and synergy).

We have helped improve the advertising effectiveness of more than 250 different pieces of creative copy through our unrivalled expertise and our validated Link creative development solutions. This optimisation has not only improved the long-term equity of the brands we have worked with, but also the short-term sales likelihood their advertising will achieve. We know clients using Link have a 20% increased likelihood of driving short term sales from their advertising than clients not using it. Additionally, our full Link solution on average sees a 40% improvement in copy quality and its ability to drive branded memorability.

And thanks to our new Marketplace platform many of our creative and product development solutions are now even more assessible – tailored to be more affordable and agile just when they are needed most.

You have made some tough decisions in securing budget for your advertising – working out how to get the most out of it shouldn’t be one of them.

Kantar Marketplace solutions are available now from Kantar New Zealand and Colmar Brunton, a Kantar company.

To register for a demo of our Link solutions or other Marketplace products contact: info@colmarbrunton.co.nz or infonz@kantar.com www.kantar.com/marketplace

Strong brands recovered nine times faster following the financial crisis of 2008

Source: BrandZ Global, 2019

32 FMCG BUSINESS - OCTOBER 2020

www.kantar.com/marketplace

[ FGC ]

DO WE NEED A GROCERY CODE OF CONDUCT?

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

“HEXIS QUADRANT SAID THAT AS A RESULT OF THE SORTS OF REPORTS IT WAS HEARING, IT WAS TIME NEW ZEALAND DEVELOPED A GROCERY CODE OF CONDUCT”

The issue of a grocery code of conduct in New Zealand has been raised from time to time over the years. But recent events have prompted fresh discussion which suggests there may be more appetite for one now.

The main catalyst has been consequences of changes to the Foodstuffs North Island Buying Model. Though a few suppliers have been able to use the model to their advantage, most are now paying more to the retailer for the promise of future benefits.

Suppliers genuinely want the changes to create a stepchange, and await results.

Though there could not have been more engagement about how Foodstuffs wished to move from head office co-op payments to a fixed-percentage rebate, recent changes have caused much discussion.

Initially, suppliers were told they would be able to opt out of the rebate, but later, Foodstuffs said that wouldn’t happen – and opting out meant suppliers wouldn’t be included in trade catalogues, a main driver of sales opportunities.

Consumer goods consultancy Hexis Quadrant laid out the issues in a recent magazine article, including that the structure of the rebate would have ramifications in future negotiations.

They listed incidents where Foodstuffs “heavily leaned on” suppliers who hadn’t signed up to the model, and summarised issues in negotiations over the Centralised Store Display Co-op, which is designed to roll-up suppliers’ discretionary store-level investment that ensures off-location display space.

There were also were allusions to range deletion, cancelled promotional programmes, and inability to activate off-location displays – leaving many suppliers feeling they had little choice but to agree.

The Food & Grocery Council listened to suppliers talk about negotiation tactics that crossed the line in terms of pressure, incorrect information, or implied threats. Some were given contracts with no exit clauses and told there was no chance to negotiate.

That’s in the past, but the issue is whether stores will continue to seek contributions

34 FMCG BUSINESS - OCTOBER 2020

above the agreed percentage on the display co-op and double-dip. It’s hoped Foodstuffs’ head office will take further steps to insist on adhering to the model.

Now, even the bigger suppliers are signed up, having extracted additional conditions, and everyone’s watching to see how the system beds in.

The next few months are critical, and Foodstuffs NI has to show suppliers their extra costs are making the boat go faster for all passengers. Suppliers have been very supportive and genuinely wish the model every success, but it must be introduced in a fair manner that delivers results for suppliers too. If it doesn’t work, they will invest discretionary funds where they can better predict the outcome.

Hexis Quadrant said that as a result of the sorts of reports it was hearing, it was time New Zealand developed a Grocery Code of Conduct similar to Australia’s, and after recent reports, it’s hard not to agree with that.

The Australian code was introduced in 2015 by Coles and Woolworths and the Australian Food & Grocery Council to address how retailers negotiate with suppliers and their conduct while doing that.

While retailers are now treating suppliers better, the Australian Government has agreed to make most changes recommended by a recent review, including limits on acceptable conduct during pricerise negotiations, and appointing a ‘code arbiter’ to investigate complaints and make binding decisions, like the United Kingdom has.

Canada also is having discussions about a code after Walmart recently announced new fees on goods from suppliers to help cover a $3.5 billion infrastructure upgrade. Suppliers have been pushing back, but a common response from Walmart has apparently been “Pay it or don’t ship.”

Suppliers believe a code of conduct would lay out fair business practices to guard against “bully tactics”.

Back here, FGC is now asking members what they think about a code. When we surveyed them last year, more than 75% agreed we should have one. I can only imagine that’s higher now.

THE ‘NEXT NORMAL’ FOR CONSUMER GOODS IN AUSTRALIA AND NEW ZEALAND In just a few months, a tiny virus has had a colossal impact.

Consumers around the world have seen their world change, and Mintel has been monitoring and measuring the impact this has had on their mood and their behaviour. To access their mood, Mintel has been tracking consumer sentiment globally, to gain a sense of the fear of the virus itself, but also its impact on their lifestyles and view of the future, including spending priorities and concerns about the wider economy. Using Mintel’s benchmark Global Consumer data from December 2019 as a starting point, we measured how consumers went through different stages of anxiety during the early stages of the pandemic – from the Fear stage, through Concern and into a more Rational stage as people adapted to the ‘Next Normal’.

As we only have data tracked in Australia, so the trends we observed are backed with Australia data only. However, we also see very similar trends happening in New Zealand.

Tracking Australian consumers, Mintel found that the initial response during the Fear stage was to focus on fitness, nutrition and communication – to better defend against the virus itself, and keep abreast of what was going on, and gain facts on the right response. Playfulness was also a response, as people countered the fear as best they could.

The Concern stage saw Australians focus more on their psychological well being, as they began to deal with the realities of longer term lockdown.

The lockdown also had other effects. Consumers sought solace in nostalgia – products and brands from happier times. They began seeking more ethical behaviour for brands – to act for the better good of their communities, rather than just profit. They also began to adapt to a new kind of convenience, one less focused on speed of delivery, and more on gaining

better guidance from brands as to the best product suited to their specific needs, and promising the results they demand.

The Rational stage saw a continued focus on all the pillars of wellbeing, and those areas of focus noted above. But a new set of priorities came to bear as people adapted to the ‘Next Normal’. Australians became much more community focused, as they sought to build mutual self-help to get through the crisis, as well as more local outlook, supporting local businesses, economies and jobs. People were not just expecting each other to ‘muck in’ to help their local communities, but also expected brands to put some effort into giving a helping hand to those communities in which they are active, and not just to profit from them.

In the Rational stage, Australians were able to focus less on fear of COVID-19, and shift their concern to the ailing economy. According to Mintel’s Asia-Pacific Economic Outlook Post-COVID, in July 2020, spending among Australians tightened for all but essential goods (in-home food, drinks and household care), while concern had grown in regard to the state of the economy and threats of growing unemployment.

Australians are not panicking though. They are less pessimistic than consumers in many other markets in Asia-Pacific, and they are still spending – increasingly on home and garden, for instance, as they look to improve the home environment they have been forced to spend so much time living in.

Despite some gloomy immediate data, Mintel remains optimistic. COVID-19 will recede, and a vaccine is hopefully on the horizon. The economy will pick up. But the world has changed, and we all need to adapt to the ‘Next Normal’ that has arrived.

Consumers and their needs and desires have also changed, and only data (such as Mintel generates) can give us the rational facts about what consumers now want, and why.

Matthew Crabbe Mintel APAC Trends Director

FMCG BUSINESS - OCTOBER 2020 35

FMCG BUSINESS

MARKETING SUMMIT HIGHLIGHTS

Katherine Rich (CEO NZ Food & Grocery Council)

Brand managers, producers, retailers and many other marketing and industry professionals came together at the 2020 FMCG Business Marketing Summit in Auckland - an event designed to spark new and interesting conversations and share unique insights.

The FMCG Business team welcomed speakers and delegates from all over New Zealand and for the first time the Summit was delivered as a hybrid event with virtual access available via live streaming. Those who were unable to attend in person at the Ellerslie Event Centre could tune in virtually from anywhere in the world.

The marketing masterclass was jam-packed with education, stimulation and curated sessions with expert tips to help stay ahead of the game in New Zealand’s fast-moving grocery and retail sectors.

The programme included presentations from industry experts such as Katherine Rich (CEO NZ Food & Grocery Council), Lew Bentley (Head of Strategy & Owner at Energi Shopper, Craig Irwin (Managing Director, IRI NZ and Hong Kong), Pic Picot (Founder & Owner of Pic’s Peanut Butter), Ian Wentworth (Director – Innovation Domain Lead at Kantar) and Morgan McCann (Head of New World – Foodstuffs North Island).

Delegates also enjoyed Q&A panel discussions, moderated by MC Trudi Nelson, and valuable networking opportunities to connect with FMCG professionals.

The FMCG Business Marketing Summit was sponsored by Kantar, Mintel, Energi and Crossfire.

Craig Irwin (Managing Director, IRI NZ and Hong Kong)

36 FMCG BUSINESS - OCTOBER 2020

Pic Picot (Founder & Owner of Pic’s Peanut Butter)

Lew Bentley (Head of Strategy & Owner at Energi Shopper

Vicky Bennett (FMCG Business National Sales Manager)

Ian Wentworth (Director – Innovation Domain Lead at Kantar)

[ events ]

Morgan McCann (Head of New World – Foodstuffs North Island)

The Kantar team

Jenny McMillan (Brother Design) and Joanne Hall (Acton)

Lew Bentley, Katherine Rich, Craig Irwin and MC Trudi Nelson – Q&A

The Crossfire team

Matt Grantham, Morgan McGregor, Rufus Chuter and MC Trudi Nelson

Lew Bentley (Energi), Tamara Rubanowski (FMCG Business), and MC Trudi Nelson

The Mintel team

FMCG BUSINESS - OCTOBER 2020 37

[ events ]

NEW DATES FOR FOODTECH PACKTECH

The Massey University NZ Food Heroes Awards will be announced in October.

WHAT’S ON OCTOBER NZ CHEESE MONTH https://nzsca.org.nz/cheesemonth/ 3 ICE CREAM AWARDS JUDGING Auckland, NZ www.nzicecream.org.nz 8 NZ FOOD HEROES AWARDS Auckland, NZ www.foodawards.co.nz/heroes 30 THE FOOD SHOW Wellington, NZ www.foodshow.co.nz

NOVEMBER 4 NZ ICE CREAM AWARDS GALA DINNER Auckland, NZ www.nzicecream.org.nz 14 THE GROCERY CHARITY BALL Auckland, NZ www.grocerycharityball.org/

15

14-15 THE CHOCOLATE & COFFEE SHOW Auckland, NZ www.chocolatecoffeeshow.co.nz/ 19-22 THE FOOD SHOW Auckland, NZ www.foodshow.co.nz

2021 APRIL 13-15 FOODTECH PACKTECH Auckland, NZ https://www.foodtechpacktech. co.nz/

SEPTEMBER 8-9 C&I EXPO NZ Auckland, NZ www.candiexpo.co.nz

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

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

38 FMCG BUSINESS - OCTOBER 2020

In light of ongoing developments and current Government imposed restrictions, XPO have made a considered decision in consultation with industry stakeholders to reschedule Foodtech Packtech & The Materials Handling and Logistics show.

The new dates are: Tuesday 13 – Thursday 15 April 2021.

“Industry trade shows are integral to helping any economy rebuild and recover. Foodtech Packtech is one of New Zealand’s strongest examples with growth rates that continue to exceed other events - evidenced by a whopping $447.8m in visitor buying power to the prior edition of this show. The food manufacturing and packaging sectors are strategically vital for NZ’s economic future. We’re entirely confident the new April 2021 dates will see a strong attendance and CAPEX investment from the industry to get New Zealand moving again. Our promise is that the show will be jam packed with even more technology, innovation and education to meet the future needs of pasture and sea to plate capability whether here or around the world,” says XPO Exhibitions Managing Director Brent Spillane.

The organisers said: “We know that for the safety of our exhibitors, visitors, partners, suppliers, and our own team that this is the best decision to be made at this time. We are saddened and heartbroken by this outcome, add to that the pent up demand to attend this show with high pre-registrations tracking well ahead of same time last show. It’s been a very challenging year and we’re all digging deep.

“We do however remain entirely supportive of the Government’s position, regardless of the importance of events to the wider economy. We look forward to seeing you all in April 2021, until then stay safe.”

Out & About

0 Tonnellerie de ua came first in the 202 Peter Russell from Mat petition held at com ker ema Win Young Mercurey Marlborough NMIT in Blenheim.

The new Whittaker’s Berry Forest chocolate will be showcas ed in a series of TVCs, featuring celebrity foodie Nigella Lawson.

Fonterra has pledged to grow KickStart Breakfast in NZ schools, alongside partners Sanitarium and the Ministry of Social Development.

SNAP AND

WIN!

e first place in th Wairarapa took etition. m Matahiwi in inemaker comp W g un Yo d Ben McNab fro an Isl rth No rey rcu Me Tonnellerie de

Has your team moved to new premises, or been part of a fun event, great harvest, or promotional activity?

Send us your favourite snapshots to be in to win a Hunter Gatherer Gourmet prize pack worth $50.50.

Have you ever day-dreamed about healthy cakes, muffins and cookies that still taste like the real thing?

Hunter Gatherer Gourmet specialises in gluten free, dairy free, grain free, low-sugar baking mixes that would fool even a cake connoisseur into thinking they’re the real deal. They are whole food focussed, with minimal ingredients and largely unprocessed. Available in selected New World stores and online at huntergatherergourmet.co.nz.

Just email your high res image with a caption to trubanowski@intermedianz.co.nz FMCG BUSINESS - OCTOBER 2020 39

If you own or work in independent grocery or a convenience store, service station, dairy, corner store or mini-mart, C&I NZ is the one event you should not miss in 2021.

SAVE THE DATES

ADMISSION IS FREE! ORGANISED BY: Interpoint Events Pty Ltd in conjunction with C&I Media Pty Ltd and the Australasian Association of Convenience Stores 41 Bridge Road Glebe NSW 2037 P: 1300 789 845 F: 02 9660 4419 E: exhibition@c-store.com.au W: www.c-store.com.au

Association Partner

WED 8 - THU 9 SEPTEMBER 2021 Convenience & Impulse New Zealand Expo 2021 The Cloud, Auckland

The Convenience & Impulse New Zealand Expo brings together New Zealand convenience retailers and suppliers from all banners and brands to gather for two days of education, networking and business building.

For more information visit www.candiexpo.co.nz

[ drinks ]

PEPSICO NZ APPOINTS NEW GENERAL MANAGER PepsiCo New Zealand has announced the sustainability practices for an even better appointment of Daniel Engeman to the role impact on New Zealand. This is an area of General Manager.

I’m looking forward to strengthening and Engeman joined PepsiCo Australia in further developing.”

September 2015 as a National Business PepsiCo ANZ CEO, Danny Celoni, Manager for Petrol and Convenience before says Engeman’s continued expertise and moving to New Zealand as the Senior Sales progression into the role of General Manager Manager in September 2017. will be a significant asset to the company.

In his new role, Engeman’s focus is “We are really excited to have Daniel at to continue product innovation for the the helm of our New Zealand team as we company’s iconic Kiwi brand Bluebird, continue to grow our brands awareness and drawing on products that are better for you, sales in the New Zealand market.” as well as cementing the brand’s rich New “Daniel is a strong commercial operator Zealand heritage. with more than 20 years FMCG experience Engeman is also passionate about across multiple channels and markets continuing to drive strong diversity and and has a strong focus on customer inclusion plans at PepsiCo New Zealand and relationships which has proved invaluable the company’s sustainability pledge to use to our company,” Celoni says.

100% reusable, recyclable, or compostable Prior to joining PepsiCo, Engeman held PepsiCo New Zealand has announced the appointment of Daniel Engeman. packaging in its operations by 2025. roles in Australia and the UK with Kellogg’s, Engeman says he is looking forward Coca-Cola, and One Harvest. to growing the business and its legacy in New Zealand. “Being one Engeman starts his new role as General Manager on 1 October. He of the largest snack food manufacturers in the country, we’ve got a replaces Ali Hamza who becomes General Manager of ANZ beverages, huge responsibility to not only innovate, but to continue to better our relocating to Sydney.

DB BREWERIES WELCOMES TWO NEW MEMBERS TO EXECUTIVE TEAM DB Breweries, subsidiary of HEINEKEN N.V., has announced two additions to its Executive Team: Jo Mitchell joins the brewer as its new Marketing Director, while Krithik Ranganathan comes on as Finance Director.

Jo Mitchell is leaving her post as Director of Marketing at McDonalds Restaurants Ltd to take up the role at DB. She has been at McDonald’s for just over seven years. Jo was awarded the Marketer of the Year Award at the 2019 TVNZ Marketing Awards. She will be replacing Sean O’Donnell who is heading to Singapore to take up the position of International Brand Director, Tiger, based at HEINEKEN’s APAC office.

Sean has held the Marketing Director position at DB for four years, winning numerous awards including the Marketer of the Year accolade at the 2019 Effies.

Krithik Ranganathan joins DB from Goodman Fielder (NZ), where he has been the Head of Finance and a key member of the Executive Team.

He replaces Witold Kramarz, who has been living in New Zealand for the past four years while serving as Finance Director at DB. Witold is leaving New Zealand to take up another Finance Director role within the HEINEKEN network.

Managing Director, Peter Simons, commented on the changes: “DB has been incredibly fortunate in its existing Executive Team, with Sean and Witold bringing immense value to the leadership table. Their next roles within HEINEKEN are a huge testament to them and the opportunities available within our global organisation.

42 FMCG BUSINESS - OCTOBER 2020

(L to R) Jo Mitchell and Sean O’Donnell

“We’re looking forward to welcoming Jo and Krithik. Both leaders have incredible credentials and we are grateful they have chosen DB for the next step in their respective careers. I’m confident they’ll settle in quickly and play a central role as we build for the future. Their perspective, expertise, and fresh eyes will be invaluable.”

[ sponsored news ]

COLLAGEN IN. GORGEOUS OUT. Did you know that your body’s actually chokka with natural collagen – when you’re born?

That’s why everyone looks amazing when they’re young and a bit “secondhand” when they’re old. Sure, collagen’s important for your muscles and bones and tendons and ligaments, but let’s face it, your skin, hair and nails are the shop front.

To get the most out of No Ugly Skin, it’s best to treat it like part of your daily skincare routine. Taking one per day will have you radiating natural, million-bucks gorgeousness. Enjoy it in a moment’s peace at any time of the day or throw it in your handbag as you’re running out the door. It couldn’t be easier.

So what’s in No Ugly Skin? Collagen, obviously – 10,000mg of gorgeous, ethically sourced French marine fish collagen – which significantly increases skin elasticity and firmness* when consumed daily for at least four weeks.

Combining this with No Ugly’s hero ingredient Enzogenol®, New Zealand’s very own super antioxidant, and with support from Vitamin C, No Ugly Skin helps your body keep up production of its own natural collagen.

So basically it’s a buy-one-get-some-free deal. All ingredients certified 0% ugly.

For more information visit www.nougly.nz or contact: aaron@nougly.nz *Clinical Study CSR3463, Journal of Aging Research Clinical Practice, (Duteil et al. 2016).

FMCG BUSINESS - OCTOBER 2020 43