FMCG December 2025-January 2026

SEASON’S GREETINGS!

The shops are filled with festive decorations and seasonal gift inspiration and it’s nearly time to say farewell to 2025.

We look back on a year of tight budgets and shoppers adjusting their spending habits to prioritise value. When times are tough, eating at home is often the preferred option and supermarkets are still the main destination for household essentials.

There is optimism on the horizon and signs of green shoots are emerging for 2026. We are starting to see an uptick in grocery sales and retail spend. In this issue, our industry experts share their insights and trends that are shaping our sector right now.

We hope you enjoy this special edition of FMCG Business with fresh ideas for Summer entertaining, plus new launches, award-winning products, category insights, and important industry events. Take a look at highlights from the NZFGC Conference, the New Zealand Food Awards and the NZACS State of the Industry, in this issue.

We’d like to thank you all - our valued readers, contributors, and advertisers – for your continued support and wish you and your families all the best for the festive season.

We’ll be back with daily e-news in January and the next FMCG Business issue in February, which will include our annual Leaders Forum with valuable advice for the year ahead. If you have new products to share and would like to feature in our e-news, or one of our upcoming editions, please get in touch.

Merry Christmas and a happy New Year,

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

ON THE COVER

New Zealand’s pioneer free-range chicken brand is setting a new standard for category transparency with an ambitious campaign designed to reconnect Kiwis with where their meat comes from.

Read the full story on pg 22.

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Making global trade easier for NZ businesses

The Government is clearing the path for Kiwi exporters by reducing trade barriers affecting approximately $600 million worth of exports, so businesses can compete, grow, and create jobs, Economic Growth Minister Nicola Willis and Trade and Investment Minister Todd McClay announced.

“Non-Tariff Barriers, such as complex labelling rules, certification costs, or quotas, slow growth. Reducing these barriers returns significant value to exporters, supports the 1 in 4 Kiwi jobs tied to trade, and puts more money into the back pockets of thousands of hard-working New Zealanders,” Nicola Willis says.

“Market access, predictable trade rules and investment certainty are all crucial to business confidence and growing a strong economy. We’re seeing that confidence build with the latest ANZ Business Outlook at an 11-year high. Firms are reporting stronger recent performance and improving employment outlooks. This is the kind of momentum we want to back with practical action.”

Key examples of actions to free up trade in the last year include:

Unlocking access to China’s $200 million cosmetics and skincare market, removing a long-standing regulatory barrier and opening new channels for New Zealand exporters.

Signing and implementing a deer velvet arrangement with China, providing market growth worth $64.5 million in the year to December 2024.

Working with New Zealand exporters and Mexican authorities to facilitate the flow of New Zealand goods through its ports.

Expanding access for New Zealand dairy products and blueberries to Korea worth $5 to $10 million, and $5 million, respectively.

“This update to the Going for Growth Global Trade and Investment Pillar sets out the next steps to support business, drive export growth, expand market access and attract investment – to give our

“Exports have exceeded $100 billion for the first time in our history”

Trade and Investment Minister Todd McClay

exporters the certainty and footing they need to scale globally,”

Nicola Willis says.

Trade and Investment Minister Todd McClay says, we’re backing Kiwi exporters with practical action – removing barriers to trade and opening doors to new partners. Every NTB resolved moves us closer to our goal of doubling the value of exports in 10 years.

Since coming to government, we have concluded, signed and entered into force the NZ–UAE Comprehensive Economic Partnership Agreement, finished negotiations with the Gulf Cooperation Council, launched Free Trade Agreement negotiations with India and completed 17 trade missions, unlocking more than $2 billion in potential export value.

“Exports have exceeded $100 billion for the first time in our history, with food and fibre contributing a record $60 billion,” Mr McClay says.

Driven by strong growth into the EU and UK, total export value increased more than 10% to $21.7 billion in the June quarter compared to the same period last year, taking total exports for the year ending June 2025 to $108.8 billion, up $98.4 million on the previous year.

“New Zealand is a trading nation, and when our exporters do well, New Zealand does well. It is only through strong trade relationships and market access that we can support jobs, lift incomes and fund the public services New Zealanders rely on,” Mr McClay says.

New one-stop shop for supermarket builds

The Christchurch City Council has been selected to serve as a one-stop consenting authority for large-scale supermarket developments in New Zealand. Finance Minister Nicola Willis says the new service is the latest step in the Government’s plans to make New Zealand a more attractive destination for new supermarkets.

“More supermarkets equals more competition equals lower prices. Until now, new supermarket developers have faced having to deal with up to 66 different councils, 66 different processes and 66 different responses. That’s a disincentive to setting up shop here.

“The establishment of a one-stop shop means a developer looking to build in multiple locations now only has to deal with one authority.

“The purpose of the new service is to encourage competition in a sector which is dominated by the Foodstuffs and Woolworths chains. Between them, they effectively control 82% of the market.

“Therefore, the new service is primarily for grocery businesses that are not a part of those chains. However, it also covers any supermarket developments that have been referred via the fast-track process for supermarkets that increase competition on a regional or national scale.

“Christchurch is a leader in commercial builds and the council has well-established working relationships with other councils that will be used to ensure smooth processes on the ground.

“The appointment of a single building authority complements the changes being made to better enable replication of approved designs through MultiProof – a process that halves consent timeframes.

“Kiwi shoppers deserve choice at the checkout. A single consenting authority makes it easier and faster for new supermarkets to enter the market and build at scale,” Willis says.

The service covers new standalone buildings (minimum 500m²) for grocery businesses that are not Regulated Grocery Retailers (RGRs) (i.e. not Foodstuffs North Island, Foodstuffs South Island, and Woolworths NZ). It also covers any supermarket developments (new competitors or RGRs) that have been referred via the Fast-track Approvals Act 2024. Mixed-use or mall developments, fitouts or conversions of existing buildings, and substantial renovations (unless previously consented under this service) are out of scope.

More information on the Government’s grocery work programme is available at www.mbie.govt.nz/groceries

Costco is coming to Drury

Kiwi Property has reached a conditional agreement with Costco Wholesale to sell the retailer 6.4 hectares of land at its new Drury development, paving the way for New Zealand’s second Costco store.

Kiwi Property Chief Executive Officer, Clive Mackenzie, said the transaction marked a major milestone in the Drury development programme.

Mackenzie said: “Costco has been a hit with Kiwi consumers since it opened its first store in Auckland and we’re pleased to be working with them on this exciting opportunity to bring Costco further south.”

Chris Tingman, Costco Country Manager said: “We are very excited to be entering into this agreement with Kiwi Property in a location as great as Drury. Whilst still subject to planning and corporate approvals, our aim is to introduce our unique high-quality, low-cost merchandise to Drury, serving our significant membership base in the south of Auckland, as well as Hamilton and the Waikato region.”

The site is located at the southern end of Kiwi Property’s 53-hectare landholding, adjacent to State Highway 1.

“Costco has been a hit with Kiwi consumers since it opened its first store in Auckland and we’re pleased to be working with them on this exciting opportunity to bring Costco further south.”

Finance Minister Nicola Willis

Best in season

Summer is here and retailers are preparing to highlight a colourful array of seasonal favourites, including strawberries, blueberries and cherries. As the season progresses, expect to see more summerfruit like apricots, nectarines, peaches and plums, along with salad vegetables, Valencia oranges, sweetcorn and a perennial crowd-pleaser - watermelons.

Tomatoes

Tomatoes are widely available throughout December and January. Offering a variety of types on display will appeal to different cooking preferences and help meet diverse customer needs.

What to look for: Select smooth, evenly coloured tomatoes that are heavy for their size.

Storage/handling: Tomatoes should not be stored under refrigeration as this negatively impacts their flavour and colour. Handle tomatoes with care to avoid bruising, and keep displays to a maximum of two layers deep.

Nutrition: Tomatoes are a source of potassium – supports healthy muscle function.

Summerfruit

Shoppers will be delighted with the arrival of summerfruit. The season begins with the sweet tang of cherries, apricots and nectarines, soon followed by juicy peaches and plums. For retailers, the arrival of summerfruit offers the perfect opportunity to showcase seasonal produce, boost impulse purchases and celebrate the peak of summerfruit season with eye-catching displays.

What to look for: Summerfruit should be well-coloured, fragrant and unblemished. Select cherries with green stems and firm, glossy skin. Storage/handling: Handle all summerfruit with great care as they are delicate. Apricots, peaches, nectarines and plums should be kept at room temperature until they are ripe. Cherries can be kept chilled to avoid them losing their quality.

Nutrition: Summerfruit is a source of vitamin C and potassium, which supports a healthy nervous system.

Blueberries

Blueberries are a popular fruit packed with health benefits. Easy to merchandise, they sell well fresh. Highlight their local origin, vibrant colour and superfood status to boost interest.

“Showcase seasonal produce, boost impulse purchases and celebrate the peak of summerfruit season with eyecatching displays.”

What to look for: Select blueberries that have high bloom, which is the grey-coloured tinge. More bloom on blueberries indicates less handling.

Storage/handling: Blueberries should be kept refrigerated at less than 4°C.

Nutrition: Blueberries are a source of vitamins C and E, which support healthy skin.

Capsicums

Capsicum plants thrive in warm conditions. Available throughout the year, the capsicum peak season runs through the summer months into March. Offering a vibrant mix of colours - red, yellow, orange and greenensures you cater to every shopper’s preference and add visual appeal to displays.

What to look for: Choose capsicums that are firm, glossy and brightly coloured, with fresh green stems.

Storage/handling: Ideally capsicums should be stored between 11-13°C.

Nutrition: Packed with vitamin C, capsicums are a nutritious choice - just one serving of red or yellow varieties can deliver more than twice the daily requirement.

Innovation and resilience in NZ grocery

Circana’s 2025 State of the Industry reveals a multi-billion dollar grocery market redefining value through private label, premium experiences and new product development

Circana hosted its annual State of the Industry event in November, bringing together FMCG and retail leaders from across New Zealand and Australia to unpack how a recovering retail market is reshaping grocery – and where the next wave of growth will come from.

The event highlighted that, while total retail has now moved back into growth, grocery has remained the standout performer throughout the downturn, holding its ground as households rebalanced their spending.

Debbie Simpson-Pudney, Head of Retail Consulting and Innovation for New Zealand, Circana said: “It has been one of the toughest trading environments New Zealand has faced in decades – but we’re now seeing genuine signs of recovery.

Pre-packaged grocery is now worth $19.3 billion in NZ.

“Grocery has been comparatively strong all the way through, and suppliers are leaning into innovation and smarter value to unlock the next phase of growth.”

Circana’s analysis shows pre-packaged grocery is now worth $19.3 billion in NZ, with shoppers redefining what “value” means on the shelf. Rather than simply chasing the lowest price, consumers are weighing up whether the quality and experience justify the price.

Private label has reached record levels, as shoppers make savvy trade-offs on everyday essentials such as milk, cheese, butter, rice, pasta and pantry staples. Private label is no longer just about budget lines – it is increasingly trusted as a quality option and is playing a bigger role in key seasonal moments, including Christmas.

Shoppers are still willing to trade up in categories that feel like a treat or solve a specific need. Premium brand growth is strongest in areas such as coffee beans, champagne, premium pet food and fine fragrance deodorants, where cues of quality, indulgence and care justify a higher price point.

“Trading up works when the product feels like an upgrade – a small luxury, a smarter solution, or something that fits their lifestyle better.

“When shoppers can clearly see the benefit, they’ll pay more, even when budgets are tight,” Simpson-Pudney said.

Despite cost pressures, supplier innovation has remained resilient. New product development is slightly up on last year, with strong gains

in drinks, snacking, indulgent treats and convenient meal solutions that fit time-poor, budget-aware households.

Snacking occasions are out-performing total food and beverage, supported by frozen snacks, cheese snacks, energy drinks and multipacks that deliver portion control and “little treat” moments without blowing the budget.

The event also underscored that “emotion is money”. Brands that deliver joy, cultural relevance and wellbeing are better placed to grow.

Viral flavour trends, K-inspired beauty and food cues, and functional health propositions – from protein and gluten-free through to sports nutrition and non-alcoholic drinks – are all reshaping how shoppers engage with the aisle and where they are prepared to spend more.

Alistair Leathwood, Head of Media Analytics and Insights, APAC, Circana said: “Resilience in New Zealand grocery is coming from the ability to adapt – fast.

“The winners will be those who use data and AI to back the right bets in innovation, pricing and media – and move quickly enough to capture the recovery.”

Looking ahead, Circana’s outlook for 2026 is cautiously optimistic. With total retail back in growth and grocery’s foundations strong, performance will hinge on sharper value tiers, continued supplier innovation and the impact of new disruptors such as AI-enabled retail decision-making.

“Functional health propositions – from protein and gluten-free through to sports nutrition and non-alcoholic drinks – are all reshaping how shoppers engage with the aisle and where they are prepared to spend more”

Celebrating Gluten Freedom

This year’s winner of the FMCG Business Product of the Year Award is a locally made, gamechanging specialty bread range.

For over 22 years, Auckland-based Venerdi has led the way in New Zealand, revolutionising specialty dietary breads with incredible taste and texture. Breaking away from traditional baking norms and crafting breads that nourish the body and delight the senses.

“Every loaf we create is designed to offer the ultimate eating experience—from the first bite to the last mouthful. We focus on taste, texture, and how our breads make you feel long after you’ve eaten,” says Marketing Manager Sam Kelly.

“Venerdi’s Gluten Freedom range celebrates what gluten-free eaters can eat, not what they can’t. With artisan style, sourdough-based, breads, buns, bagels, English muffins, long rolls and pizza bases that burst with dynamic flavours.

“Our products are 100% gluten, dairy and soy free, but you wouldn’t know it and that’s the point. Venerdi is for those of you who believe you deserve better. The taste and texture speaks for itself – unrecognizably gluten free.”

The team explains: “When Venerdi started up back in 2002 we were at the frontline of a bread revolution. We gathered the conventional ideas about baking bread and said our goodbyes. Creating new rules and exploring new recipes. Our instinct told us that food needed to be made with nutrition and health at the heart of the recipe, and that it should be tasty. Very tasty.” For more information visit https://venerdi.co.nz/

The Venerdi team with their trophy and award-wining products.

GOOD FOR THE PLANET

Demand for recyclable packaging, regenerative farming methods, and more sustainable products is on the rise, brought on by a heightened awareness of environmental and health concerns.

Consumers are mindful of how their choices impact themselves and the world. The pace of change in how we shop, eat, and engage with brands is accelerating. Shoppers will trade up for sustainability, ethically produced products, and brands that clearly signal benefits for the planet and our own well-being.

Value is in the “buy of the beholder”, and brands that can connect with shoppers on an emotional level will come out on top.

“The brands that look beyond price and focus on experience, trust,

and purpose will lead the next era of growth,” said Paul Hinds, Managing Director APAC, Circana in a recent State of the Industry presentation.

Food and drink products are fundamental to our future, but it’s a massive challenge to feed eight billion people on our planet well.

Accelerating climate change is not making this task any easier.

To survive and thrive, our sector needs to innovate and embrace regenerative farming, new business models, and circular systems.

Look out for eco-friendly innovations, recyclable packaging, and more environmental responsibility in the year ahead.

Reducing power and decarbonising transport

“Consumers are mindful of how their choices impact themselves and the world.”

Foodstuffs North Island and South Island, for example, have set a target of a 42% reduction in Scope 1 and 2 greenhouse gas emissions by 2030, compared with 2020.

As well as reducing power usage in the supermarkets, the co-ops have focused on decarbonising transportand are currently considering a brand new fleet of electric trucks.

Foodstuffs North Island took the first step back in 2020 by converting a 24-tonne diesel Isuzu into New Zealand’s first fully electric refrigerated truck, with co-operation from the Energy Efficiency and Conservation Authority (EECA).

Earthwise unveils a cleaner future with its new, improved dish wash range

Since 1967, Earthwise has been redefining its know-how to deliver naturally effective cleaning performance, and in the second half of 2025, the brand proudly launched its new and improved dish wash range in New Zealand— continuing its legacy of cleaning with conscience. This latest innovation combines powerful performance with planet-friendly principles, offering Kiwi households a smarter, safer way to tackle dirty dishes.

has been redefining its know-how to deliver naturally effective cleaning performance”

Earthwise Ultra Concentrate Dish Wash Liquid

Dish Wash Liquid At the forefront of the range is the Earthwise Ultra Concentrate Dish Wash Liquid, now enhanced with plant-powered and micellar cleaning technologies. This advanced formula cuts through grease and grime with ease, leaving dishes sparkling clean. Available in a generous 900mL bottle, the dish wash liquid comes in three refreshing variants to suit every household:

• Lemon Fresh – zesty and uplifting

• Orange & Eucalyptus – naturally invigorating

• Sensitive – fragrance-free and gentle on skin

Every Earthwise Dish Wash Liquid in the new range is:

• GECA Certified

• Dermatologically Tested

• Dye Free

• Free From Nasties^

• Cruelty-Free & Vegan

• Packaged in 75% Recycled Plastic Bottles

• Septic Safe

NEW Earthwise Dishwash Tablets and Lemon Dish Wash Powder

For those who prefer the convenience of automatic dish washing, Earthwise introduces two powerful additions: Lemon Dish Wash Tablets and Lemon Dish Wash Powder.

The Earthwise Lemon Dish Wash Tablets are boosted with plant-powered cleaning action and naturally derived enzymes to tackle grease and grime. Free from added nasties, these tablets come in a new convenient doybag, available in 30s and 50s pack sizes. With a soluble wrapper, they offer a mess-free, waste-free clean. Plus, they’re cruelty-free, vegan, and septic safe.

The Earthwise Lemon Dish Wash Powder delivers the same exceptional clean, using a plant-based formula and natural enzymes to lift away stubborn food residues. It now comes in a 2kg recyclable bottle with a recyclable cap, offering both performance and sustainability. Like all Earthwise products, it’s septic safe, cruelty-free and vegan.

With this launch, Earthwise continues to lead the way in ecofriendly innovation, proving that high-performance cleaning and environmental responsibility can go hand in hand. The new dish wash range is more than just a product update—it’s a bold step toward a cleaner, greener future. So when you shop Earthwise, you’re choosing the wise way to wash up.

Learn more: https://www.earthwise.co.nz/ Contact Us: 0508 528 637

^Free From Nasties: No added Dyes, Ammonia, SLS/SCA, Cocamide, DEA, Parabens, Isothiszolinones.

World-leading baler with unique intelligence systems

“Bramidan balers free up valuable floor space, reduce clutter, and enhance workplace safety”

In the realm of modern business, efficiency and sustainability are more than just industry buzzwords—they are practical necessities.

One often-overlooked tool that helps organisations achieve both is the baler, a machine designed to compress waste materials such as cardboard and plastic into compact, manageable bales. Not only does this reduce the physical space waste occupies, but it also makes recycling more organised, efficient, and safer for employees.

Among balers, Bramidan stands out as a world leader, thanks in large part to its combination of robust engineering and smart technology. At the heart of Bramidan’s innovation is the Bra-In remote monitoring system. Think of it as a “fitness tracker” for the baler. Data is collected to support maintenance needs, which allows service teams to troubleshoot issues remotely. For businesses, this means less downtime, fewer unexpected repairs, and smoother recycling operations. However, the benefits go beyond technology.

By transforming loose cardboard and plastic into tight, neat bales, Bramidan balers free up valuable floor space, reduce clutter, and enhance workplace safety by minimising manual handling. They can also lower labour costs, allowing staff to focus on higher-value activities rather than time-consuming waste management tasks.

For over five decades, European-designed Bramidan balers have helped thousands of happy customers around the world to integrate safety, efficiency and innovation.

Additionally, Bra-In intelligence means every bale becomes much more than just compressed waste. The whole process becomes a small but meaningful step towards an uncomplicated, safer, and environmentally responsible operation.

“The baler is easy to use and has proven to be very efficient. What’s more, the staff have taken to it very positively, and it will pay itself off in no time,” comments a PAK’nSAVE Store Manager. Learn more at outputenvy.com or contact us at sales@outputenvy.com

Maddy McConnell, Commercial Accounts ManagerOutput Envy with our x25 baler and wire consumables.

Loading baler with cardboard

Cardboard Cleverly Reused

Streamline your operations with our vertical balers - the smart, space-saving solution for busy workplaces.

௴ Compress waste into compact, manageable bales.

௴ Boost productivity and reduce handling time.

௴ Available in sizes to fit any space. Cut clutter. Save time. Work smarter.

Why Bramidan?

• Award-winning, European-designed and manufactured.

• Advanced monitoring systems.

• Responsive, nationwide 1-on-1 service.

• Trusted by NZ’s top retailers.

From Cardboard Waste to Smart Packaging

Ideal for offices, retailers, and commercial spaces — turn waste into ready-to-use packaging.

௴ Cut Costs – Make your own packaging; use less bubble wrap.

௴ Eco-Friendly – Recycle cardboard on-site; cut environmental impact.

௴ Save Space –Reduce waste; free storage.

௴ On-Demand – Produce cushioning as needed.

௴ Strong & Reliable – Perforated cardboard protects goods.

௴ Make waste a thing of the past — package smarter

outputenvy.com Want to know more? Email us at sales@outputenvy.com

COOL DRINKS

Summer drinks are getting healthier, smarter and more sustainable

What’s new and trending in the drinks aisles?

The Foodstuffs team shared some insights from their stores: “The beverage category is undergoing a major transformation as healthconscious consumers drive demand for low- and no-sugar options, functional drinks, and non-alcoholic alternatives. Coca-Cola Zero Sugar is now the top-selling grocery product by value in the North Island, signalling a shift away from traditional sugary soft drinks. Carbonated beverages are evolving, with more products highlighting health claims that resonate with today’s shoppers.

“Functional drinks are gaining momentum, offering benefits like pre- and probiotics, nootropics, vitamins, and protein. A standout in this space is New Zealand brand Moodi, a pre- and probiotic soda that has disrupted the wellness market and captured consumer interest. Bottled water continues to grow, driven by health, cost, and convenience.

“Looking ahead, energy and transformation beverages are expected to lead category growth by 2027. With innovation accelerating and preferences shifting rapidly, cold drinks are wellpositioned for continued expansion,” says the Foodstuffs team.

A daily ritual your gut will love

Harnessing the age-old power of fermentation, Clover Ferments is a Kiwi-owned company specialising in artisan, batch-brewed tonics crafted with care. Their drinks celebrate traditional methods and are designed to support everyday wellbeing and digestive balance.

Clover’s new spritz range delivers a refreshing, sparkling take on their original kvass tonics. Each batch is lovingly handmade using certifiedorganic produce whenever possible, natural sea salt, and filtered water.

Clover Ferments began in founder Steph’s home kitchen, where the mumof-three turned to natural, traditional foods to help support her daughter Clover’s digestive comfort. Inspired by the positive changes she witnessed, Steph joined forces with friend and cofounder Mary-Anne and head fermenter Jorgia. Together, the holistic-minded trio transformed their passion project into a purpose-driven business with a mission to help others feel their best.

The spritz is the perfect summer drink — refreshing, lively, and made with no added sugar, sweeteners, flavours, or colours. It’s a simple, delicious way to elevate your daily ritual.

From creation to consumption, Clover Ferments also prioritises sustainability. The team strives to reuse and recycle wherever possible, composting

For enquiries, contact our sales rep Jenifer at distribution@cloverferments.co.nz. Explore the full range at cloverferments.co.nz

“Functional drinks are gaining momentum, offering benefits like pre- and probiotics, nootropics, vitamins, and protein.”

Your daily ritual

Harnessing the age-old power of fermentation, Clover Ferments is a Kiwi-owned company who specialise in artisan, batch brewed tonics.

The Clover range is designed to improve digestion, gut health and immunity.

The new spritz range brings a refreshing, sparkling twist to their original kvass tonics. It is handmade in small batches with no added sugar, sweeteners, flavours, or colours, making it the perfect summer sip.

Clover Ferments began in founder Steph’s home kitchen, where she turned to traditional foods to support her daughter Clover’s digestive issues. Joined by co-founder Mary-Anne and head fermenter Jorgia, the trio built a purpose-led business focused on helping people feel their best, with sustainability at its core.

For enquiries, contact Jenifer at distribution@cloverferments.co.nz

Explore the range at cloverferments.co.nz cloverferments.co.nz

“We are seeing a growing shift towards moderate drinking and healthy lifestyles”

We are drinking less and drinking better

The recently released New Zealand annual Health Survey assessment of our health and wellbeing shows continued positive change in our drinking behaviour*.

“We are seeing a growing shift towards moderate drinking and healthy lifestyles, as our hazardous drinking and alcohol consumption continues to decline”, said NZABC Executive Director Virginia Nicholls.

Five out of six New Zealanders (83.4%) drink beer, wine and spirits responsibly, and there has been an across-the-board decline in different measures of riskier drinking as compared to 2016/17.

We are seeing reductions in hazardous drinking, heavy episodic drinking or binge drinking both weekly and monthly. The rate of hazardous drinking in adults** has consistently declined from 21.3% in 2020 to 16.6% this year, a reduction of 22%.

Hazardous drinking among women has declined, dropping from 13.8% in 2020 to 11.5% this year - a 16.6% reduction.

Men’s hazardous drinking remains high, but encouraging progress has been made. This has fallen from 28.9% in 2020 to 21.9% this year, representing a 24% reduction.

More people are choosing not to drink with three quarters of Kiwis currently drinking alcohol (74.9%) compared with 79.6% when the survey began.

COLD DRINKS

Source: Circana MarketEdge Grocery Data MAT to 02/11/25

Although the legal age for purchasing alcohol in NZ is 18 years old, 49% of those aged 15-17 years drank alcohol in the past year versus 60.3% in 2011/12, a reduction of 23%.

This lines up with the NZ Youth 2000 survey***, which shows an increasing proportion of secondary school students are choosing not to drink. The proportion of secondary students who have never drunk alcohol increased markedly from 26% in 2007, to 45% in 2019.

While many New Zealand adults choose to drink full strength beer, wine and spirits more responsibly, we are also seeing the rise of low and no alcohol drinks.

Independent Curia market research# found that 55% of respondents said they drank low-alcohol beverages in the past year (up from 40% in 2020).

The most common reasons are because they were driving, tracking beverage consumption, for health and wellbeing reasons and for a lower calorie drink

References:

* Annual Update of Key Results 2024/25: New Zealand Health Survey | Ministry of Health NZ accessed 19 November 2025. There was a 9,253 adult sample size.

** Hazardous drinkers are those who obtain an AUDIT (Alcohol Use Disorders Identification Test) score of 8 or more, representing an established pattern of drinking that carries a high risk of future damage to physical or mental health.

*** Youth19 was conducted in 2019 in the Auckland, Northland & Waikato regions by researchers from The University of Auckland, Victoria University of Wellington, University of Otago and Auckland University of Technology. Youth19 is a scientifically and ethically rigorous survey, funded by the Health Research Council of New Zealand. Youth19 - A Youth2000 Survey.

# Conducted by Curia Market Research, October 2024, 1000 respondents across NZ

Why cans are the new cool

For decades, wine has been synonymous with glass bottles, while soft drinks, beer, and ready-todrink cocktails have comfortably lived in cans. But that’s changing fast. Enter wine in a can—a format once considered quirky, now a global lifestyle shift. In 2025, it’s not just a novelty; it’s a movement.

New Zealand wineries are embracing the trend, releasing premium wines in beautifully designed cans that speak to modern tastes and practical needs.

Here’s what’s driving the rise of canned wine— and why it’s here to stay.

Convenience, uncorked: No corkscrew. No glassware. No pressure to finish the bottle. Canned wine is tailor-made for spontaneous moments—picnics, beach days, solo sips, and everything in between.

Sustainability with style: Aluminium cans are lighter, easier to recycle, and more energy-efficient to produce and ship than traditional glass. That’s a win for the planet and a nod to the eco-conscious values of Gen Z and Millennials.

From gimmick to gourmet: Today’s canned wines feature high-quality varietals and sleek, sophisticated packaging. Brands are elevating the experience, proving that great wine doesn’t need a cork to impress.

The FMCG Business team endeavours to produce a monthly snapshot of category news and highlights, based on information from participating clients, plus a table of the freshest data available at time of print. If you wish to contribute news for upcoming category reports, please contact trubanowski@fmcgbusiness.co.nz

Villa Maria launches premium wine in a can, just in time for summer

debut in the UK, where Villa Maria Sauvignon Blanc quickly entered the top 10 canned wines, the brand is now bringing the concept home in time for summer.

Responding to growing consumer demand for convenience without compromise, Villa Maria has released three popular varietals - Sauvignon Blanc, Pinot Gris and Sparkling Rosé - in sleek 250ml cans. Each wine has been crafted to deliver the same quality associated with the Private Bin range, offering a versatile single-serve option for outdoor occasions and casual entertaining.

General Manager Marketing and Communications Sarah Szegota says the move reflects evolving consumption habits and the desire for flexibility.

“Consumers want convenience and ease, but

they don’t want to sacrifice the quality wine they love. These cans are lightweight, easy to chill and ideal for wherever summer takes you.”

Global Customer Winemaker David Roper says the canned range is a natural evolution for a winery known for its innovation. “This isn’t just a packaging change, it’s the result of careful development to ensure the cans offer the same exceptional experience Villa Maria is known for.”

The launch aligns with growth in portable wine formats, with Sauvignon Blanc, Pinot Gris and Sparkling Rosé leading the category.*

Made from infinitely recyclable aluminium, Villa Maria cans also reflect the brand’s long-standing commitment to sustainability.

The cans are available nationwide with an RRP of $7.99.

*IRI Temple MAT 29/06/25 www.villamariawines.com

0800 505 656

“These cans are lightweight, easy to chill and ideal for wherever summer takes you.”

ENTERTAINING ESSENTIALS

It’s time for summer BBQs, relaxed entertaining, and festive feasts.

The sun is out and it’s time to fire up the BBQ, whip up a party platter, and enjoy a catch-up with family and friends.

The Farro Fresh team shared their forecast for the festive season: “We’re expecting ham and turkey to be top of the list for most feasts this year. Salmon also makes a wonderful centrepiece.

“Summer is an amazing time for produce and this year’s crop is looking bountiful. There’s a glut of Instagram-worthy tomatoes, from shapely heirlooms to rainbow coloured cherry tomatoes.”

And if it’s top-notch sweet treats you fancy, Paneton took out the award for the best Christmas Mince Tarts in New Zealand this year.

Look out for award-winning locally made products this summer, such as Hellers Old-fashioned Beef Sausages, which received a Gold medal at the Great NZ Sausage Competition. New World Te Rapa took out the Category Champion Award with their Pure Pork Sausages and PAK’nSAVE Te Awamutu scored a Gold medal for their Pure Beef Sausages. Meanwhile, Woolworths NZ was awarded Gold for their Angus Beef Sausages.

The Kutai Guy:

The summer seafood hero Summer entertaining is all about easy wins, big flavour and food that earns its spot on the platter. This season, The Kutai Guy is delivering them all.

The Far North whānau-led brand has just pulled off a huge milestone with Triple Gold at the 2025

Inspire+ NZ Artisan Awards, adding to a streak of industry wins that’s driving strong shopper demand. Their smoked mussel line-up –Sweet Chilli, Garlic Butter, Natural and the brand-new Pitmasters BBQ flavour – hits the sweet spot for summer: quick, premium and ready straight from the chiller.

Traditionally smoked in small batches and hand-shelled, they offer real depth of flavour with zero prep required. The latest Pitmasters BBQ flavour is already emerging as a standout, tapping into the trend for bold, barbecue-led seafood that pairs perfectly with hot days, cold drinks and easy outdoor dining. Online momentum is fuelling growth too. With millions of views and consistent engagement, The Kutai Guy’s authentic storytelling and Mama Kutai’s simple summer recipes continue to inspire customers to bring kutai into their everyday meals and entertaining.

For retailers, the opportunity is clear: shoppers are seeking ready-to-eat, premium seafood that pairs with relaxed summer moments. The Kutai Guy delivers exactly that, and demand is only rising. Now is the time to range The Kutai Guy in your chillers.

Order via Upstock or Contact Zarn Reichardt –orders@thekutaiguy.co.nz or phone 021 118 7539.

Waitoa unveils groundbreaking transparency campaign

New Zealand’s pioneer free-range chicken brand is setting a new standard for category transparency with an ambitious campaign designed to reconnect Kiwis with where their meat comes from.

The Waitoa initiative (as seen on the cover of this issue) marks a significant shift in FMCG marketing strategy, moving beyond emotional storytelling to deliver tangible farm-to-fork transparency through a bold new advertising campaign, innovative packaging technology and product development.

Ben Ward, Head of Marketing and Category at Ingham’s NZ says, “Research shows there’s a genuine disconnect between what New Zealanders think they know about their chicken and the reality. We’re opening up the world of Waitoa to bridge that gap – showcasing our Waikato farmers who’ve been perfecting free range for over 18 years.”

Innovative BBQ range

“Waitoa is launching an innovative BBQ range for this summer”

At the heart of the campaign is a distinctively Kiwi TVC featuring an impossibly long cup of tea being poured – a humorous metaphor for the time, care and patience that goes into raising Waitoa’s free range chicken.

Hitting supermarket shelves over the same time is Waitoa’s new packaging refresh, designed to make the connection between plate and paddock impossible to miss.

“It’s about earning trust through transparency, not just claiming it,” Ward says, pointing to the new traceability icon on packaging that takes consumers directly to detailed farm information and recipe inspiration.

Coinciding with the transparency push, Waitoa is launching an innovative BBQ range for this summer, addressing a genuine consumer pain point: the issue of chicken kebabs drying out on the grill. Each Kebab 6-pack contains a sachet of glazing sauce to amplify the taste experience and comes in Teriyaki and Hot Honey flavours.

Waitoa is also launching 12-pack kebabs in Honey & Rosemary and delicious new Maple BBQ flavours, catering for those family meal gatherings.

“Consumer insight drove this development,” Ward notes.

“By using succulent free-range chicken leg meat and pairing it with purpose-designed sauces, we’re solving a real summer barbecue frustration while delivering the quality Waitoa is known for.”

• Kebabs launch date – Monday 17th November

• For the next quarter, the new Waitoa campaign will feature across TV, Cinema, Out of Home/Billboards, in store and social across Meta and TikTok.

• Waitoa is driving pre-packaged chicken category growth by achieving growth of +20% ($7.5m) versus total category growth of +4.3% ($12.9m), over the last year.

Circana scan sales MAT to 19th October. Waitoa Free Range Chicken is stocked in all good supermarkets, local butchers and foodservice outlets.

To order the new range, or find out more about our products, please contact your local Waitoa Free Range sales rep, or visit our website, www.waitoafreerange.co.nz .

Farrah’s delicious options for summer entertaining Farrah’s, New Zealand’s favourite wraps, is set to make this summer its strongest yet. Already the category powerhouse with nine of the top ten rankings in Wraps (Circana Grocery data to MAT 26/10/25) and top-sellers across both standard and low carb products, Farrah’s is the go-to meal solution for Kiwi families this summer.

As Kiwis seek easy, delicious options for summer entertaining and outdoor dining, Farrah’s delivers convenience without compromise. Perfect for beach picnics, backyard barbecues, and on-the-go eating, their wraps offer exceptional quality and taste so families can spend less time in the kitchen and more time enjoying summer activities.

Farrah’s is redefining how Kiwis enjoy wraps. From classic lunch wraps and wrap toasties to fresh fish tacos, barbecued breakfast burritos, and even baked chips - wraps have become the versatile base for countless summer creations.

Catering to diverse consumer lifestyles, Farrah’s lineup includes standard, low carb, and keto-friendly options, including the recently launched Low Carb High Protein Wraps. With popular flavours including Garden Spinach, Garlic Butter, and Wholemeal, there’s something for everyone.

Farrah’s wraps won’t crack or split when rolled, and they’re veganfriendly, yeast-free, dairy-free, and proudly flame-baked in New Zealand.

Available in Foodstuffs and Woolworths supermarkets nationwide. Discover the full range and get inspired with delicious summer recipes at www.farrahs.co.nz. For more information contact your Twin Agencies representative.

YAVA Cashews

Elevate your party platters and festive snacks this season with YAVA Cashews.

YAVA brings you unique and exotic plant-based snacks from the tropical island of Bali.

YAVA’s wild-harvested cashews are gathered from trees that grow in the mineral-rich soil

MEAT, SNACKS AND PREPACKAGED SMALLGOODS

Prepack Sausages

Prepack Salami

Prepack Ham

Prepack Chicken *

Cont Sausages *

Other Smallgoods *

$67.0 0.1%

$66.6 0.2%

$33.1 2.3%

$20.0 5.9%

$50.3 4.9% * denotes value AND unit growth > +2%

Source: Circana MarketEdge Grocery Data MAT to 02/11/25

between Bali’s largest volcano, Mt Agung, and Bali’s tropical black sand beaches. This growing environment gives the cashews a truly distinctive taste and when mixed with other exotic Balinese ingredients, YAVA cashews are transformed into mouth-watering snacks with genuinely unique flavour profiles.

YAVA’s vision is to make delicious and nutritious snacks a reality for all, whilst supporting local farmers in harvesting the finest grains, nuts and fruits. By providing employment and education opportunities, and with ethical sourcing from local farmers, YAVA is helping build health and prosperity to rural villages in East Bali.

Yava Cashews are available in 35g packs in six delicious flavours and:

• Vegan & Gluten Free

• Source of Protein

• Good Source of Dietary Fibre

• No MSG or Palm Oil

• No Artificial Flavours or Colours

• No Preservatives

Yava Cashews are available in 150+ select New World, Woolworths NZ, and FreshChoice stores. Proudly imported and distributed in NZ by The Baron. For more information and wholesale enquiries contact info@thebaron.co.nz or call 021 653626.

The FMCG Business team endeavours to produce a monthly snapshot of category news and highlights, based on information from participating clients, plus a table of the freshest data available at time of print. If you wish to contribute news for upcoming category reports, please contact trubanowski@fmcgbusiness.co.nz

Hellers’ new range brings fresh energy to the continental category

The chilled continental meats category continues to show signs of strength, now valued at over $92 million and edging upward in growth.

“Within that category, sliced salami remains the star performer, driving both volume and value as consumers look for quality, convenience and variety in their entertaining and everyday meals,” explains Marketing Manager Brydon Heller.

“Hellers, New Zealand’s most trusted smallgoods brand, is capitalising on this momentum with the launch of its new Salami Sliced & Stick range—a contemporary range designed to invigorate the category and attract new shoppers. Combining trusted Hellers quality with modern consumer insights, the range delivers premium flavour in accessible pack sizes that meet today’s cost-ofliving and convenience realities.

The collection introduces both sliced and chubstyle stick formats, expanding salami’s role from traditional pizza topping to platter hero and easy meal solution. The 90 g sliced packs—including Pizza, Mild and Chorizo—offer perfect portion slices at a price point that encourages trial and variety, while 200 g formats cater to larger households seeking everyday value. The new 120 g sticks— available in Mild, Pepperoni and Hot Honey—tap

into the growing trend for custom entertaining, giving shoppers flexible slice-to-preference options and strong visual appeal on platters.

A key feature of the refreshed range is visibility and quality reassurance. Each pack now includes a clear product window, allowing shoppers to see the premium texture and finish that define the Hellers brand.

For retailers, the breadth of flavours and formats creates multiple entry points into the category— driving incremental sales and helping convert occasional buyers into repeat purchasers.

Hellers’ innovation comes at a time when consumers are seeking restaurant-quality, in-home experiences and globally inspired flavours without compromising affordability. The brand’s proven track record in smallgoods innovation provides supermarkets with a low-risk, high-reward opportunity to extend the continental meats shelf with products that resonate with modern tastes and budgets.

“With the new Salami Sliced & Stick collection now available nationwide, Hellers is set to reinforce its leadership in the chilled category— delivering on consumer trust while creating new reasons for shoppers to slice into something new,” says Brydon Heller.

“The collection introduces both sliced and chubstyle stick formats, expanding salami’s role from traditional pizza topping to platter hero and easy meal solution.”

Thank heavens for Hellers

SMART SNACKS

Innovative snacks and healthy options are driving sales.

Shoppers are looking for convenience, value, and healthy snack options right now – and brands are delivering smart innovations.

The Foodstuffs team shared a few insights: “Snack foods remain a Kiwi staple, but cost-of-living pressures are reshaping the category. Historically seen as an affordable treat, chips are now bought more selectively, with choices driven by type and brand. Multipacks lead growth, appealing to lunchbox needs and adult snacking, supported by new “adult-sized” pack launches. Flavour innovation mirrors global trends, with Hot & Spicy and Sweet & Spicy dominating alongside seasonal favourites like Summer BBQ.

“Demand for ‘better-for-you’ chip options has softened due to higher price points, while packaged nuts thrive as a healthier alternative, boosted by social media showcasing their versatility. Meat snacks are surging as high-protein, on-the-go options expand beyond jerky into pork crackling and biltong. Seaweed snacks are another fast-growing niche, offering unique products at compelling prices and benefiting from strong social media influence.

says Susan Harvey, Marketing and Business Development Manager.

She explains: “Pop’n’Good is the number one ready-to-eat popcorn brand in New Zealand and is popped locally in Te Awamutu. Pop’n’Good popcorn is air popped, gluten free and is the perfect little snack for the whole family to enjoy. The Pop’n’Good brand has a strong 26.3% share of the total popcorn market.

“We know that customers are looking for healthier snack options and popcorn is a great option. With party season ahead Pop’n’Good helps you to Skip the Chip!

“We are pleased to be continuing our support of the Pop’n’Good brand with marketing activities including sampling, and events. This year the nation’s favourite Christmas party, Coca-Cola Christmas in the Park, is on again and Pop’n’Good is proud to be a sponsor of this event with free samples while stocks last.

“Kiwis still love their snacks, but rising costs mean smarter choices. Multipacks, nuts, and protein-packed meat snacks lead the category, while chips are bought more selectively and bold, spicy flavours keep the segment fresh,” says the Foodstuffs team.

Popular Popcorn

“Pop’n’Good popcorn is air popped, gluten free and is the perfect little snack for the whole family to enjoy.”

Wilson Consumer Products markets and distributes three marketleading brands in the popcorn category: Pop’n’Good and Sweet As (ready-to-eat popcorn), as well as ACT II (microwave popcorn),

“Sweet As popcorn, is the number one premium ‘wet-popped’ popcorn brand in NZ and is batch made. We are delighted to be bringing back our Christmas limited edition Sweet As Gingerbread popcorn again this year – get it while you can!

“Sweet As has 5.4% share of the total popcorn market,” adds Harvey.

“ACT II is the number one microwave popcorn brand in NZ, which has 24.2% share of the total popcorn market.

Harvey comments: “ACT II is the perfect companion for watching movies and snacking at home. Nothing beats the taste and experience of making fresh popcorn at home and the aroma of fresh hot popcorn!”

*Circana data $ share of total popcorn market MAT to 12/10/25

To order the range contact Wilson Consumer Products Phone 0800 651 044

Dairyworks introduce exciting new combinations to the chiller Shoppers are increasingly looking for snacks that feel fun, satisfying and unique, says the Dairyworks team.

Dairyworks is tapping into this need with a new collaboration set to turn heads in chilled snacking. Dairyworks Sweet & Savoury Snack Pack brings together Dairyworks Tasty Cheese Slices with Griffin’s Snax Crackers and two of Griffin’s iconic Kiwi biscuits, Toffee Pops and Squiggles Bites, creating an exciting mix of flavours and textures in one easy, ready-toenjoy format.

As snacking occasions continue to grow across lunchboxes, school bags, office fridges and on-the-go moments, the snack offers retailers a fresh way to meet demand for convenient snacks that deliver on taste. Each pack provides a simple sweet-and-savoury balance — ideal for shoppers wanting a quick treat that feels both indulgent and convenient.

The launch includes two flavour combinations:

SNACKING

• Dairyworks Tasty Cheese, Griffin’s Snax Crackers & Griffin’s Squiggles Bites

• Dairyworks Tasty Cheese, Griffin’s Snax Crackers & Griffin’s Toffee Pops Bites

The new Sweet & Savoury Snack Packs will be available nationwide across New World, PAK’nSAVE and Four Square stores, giving retailers a new opportunity to excite shoppers, drive discovery and grow chilled snacking baskets.

A playful, convenient and category-building addition — perfect for households wanting a little bit of everything in one pack. To order the range contact the Dairyworks team –info@dairyworks.co.nz

NaturKidz: The fast-growing healthy snack range kids (and parents) love

Leading the charge in New Zealand’s better-for-you snacking category, NaturKidz freeze-dried Yoghurt Meltz and freeze-dried 100% Veggie Meltz are taking off with exceptional repeat sales and strong consumer demand. These innovative, freeze-dried snacks are redefining what healthy can look like on-shelf - bright, fun, and genuinely nutritious.

Yoghurt Meltz combine New Zealand yoghurt with real fruit for a naturally sweet, melt-in-the-mouth snack packed with calcium and probiotics. With no added sugar or preservatives, they deliver all the goodness of yoghurt in a convenient, mess-free snack that kids adore.

The newest innovation, Veggie Meltz, brings vegetables to life in disguise — 100% sweet potato, spinach and tomato that melt softly in little mouths. With a 5-Star Health Rating, clean ingredients and a vibrant format, they’re winning over health-conscious parents and expanding healthy snacking beyond fruit for the first time.

Together with the award-winning Fruit Crispz range - made from 100% NZ-grown fruit and freeze-dried to retain 97% of nutrientsNaturKidz is a fast-growing snack brand in NZ supermarkets, now extending into export markets across Asia.

Founded in Nelson and made by a mum who wanted better options for her kids, NaturKidz delivers nutrient-rich, premium, NZ snacks that actually sell. The range drives strong repeat purchase,

denotes value AND unit growth > +2%

meets clean-label shopper trends, and adds colour and excitement to any health, baby or snacking aisle.

NaturKidz – healthy snacking made fun, naturally.

Contact: Bonnie Slade bonnie@ubdfood.co.nz 021 293 7580

The FMCG Business team endeavours to produce a monthly snapshot of category news and highlights, based on information from participating clients, plus a table of the freshest data available at time of print. If you wish to contribute news for upcoming

reports, please contact trubanowski@fmcgbusiness.co.nz

Danone achieves B Corp™ certification worldwide

Danone has officially achieved B Corp™ certification worldwide, becoming a global leader in B Corp™ certification at scale. With more than 200 legal Danone entities now certified in over 60 countries, Danone employees represent around 9% of the global B Corp™ movement workforce.

This milestone marks the culmination of a 10-year journey that began in 2015, underscoring Danone’s long-standing commitment to delivering business success while driving positive social and environmental impact.

Over the past decade, Danone has progressively certified its eligible subsidiaries – beginning in Spain and expanding across multiple and very diverse geographies, including France, the United States, Egypt, Japan, South Africa, and many others. Locally, Danone Oceania recertified as a B Corp across its specialised nutrition businesses again in 2025. Its New Zealand operations supply infant formula brands Aptamil and Karicare to both domestic and key overseas markets. Concluding this month with the certification of Danone SA, the parent company, the group’s global goal was finally achieved.

The certification process has involved a rigorous, independent evaluation of Danone’s impact across key areas of the business— from governance and workforce to community and environment.

Throughout this journey, B Corp™ has become one of the catalysts for transformation at Danone, helping to align sustainability practices across markets, strengthen employee engagement around a shared purpose, and extend impact throughout the supply chain.

Danone’s Société à Mission legal status provided a strong foundation for the rigorous standards required by B Corp™, while the certification itself accelerated Danone’s sustainability agenda. From ensuring every employee has access to quality healthcare, to supporting farmers’ transition to regenerative agriculture practices, advancing its Science-Based Targets initiative (SBTi) goals on climate, sharing water stewardship expertise openly and deepening community engagement around its sites and operations, B Corp™ has acted as a catalyst for positive impact for Danone. In New Zealand, local projects include installation of solar panels at Danone’s packing

critical illness policy to support employees with life-changing health journeys, and funding a biomass boiler at the company’s spraydrying plant in Balclutha, where milk is turned into powder for early life nutrition products.

Antoine de Saint-Affrique, CEO of Danone, commented: “Becoming a leading B Corp™ is evidence of Danone’s enduring commitment to combine performance and responsibility - which is in our DNA. This milestone demonstrates our renewed efforts to place financial and social sustainability at the heart of our business – building resilience, driving innovation and delivering long-term value for all stakeholders. I would like to take this opportunity to thank the transformative work of Danone teams all across the world, who relentlessly deliver against our ambitious goals and targets, and continue to raise the bar.”

The B Corp™ movement empowers companies to step up and play a part in addressing some of the most pressing global challenges of today and reflects growing demand from consumers for businesses to deliver value in a meaningful way.

Clay Brown, Co-Lead Executive at B Lab, said: “Danone has played a pivotal role in the growth of the B Corp™ movement. From piloting the multinational pathway to mentoring other companies through the B Movement Builders group, Danone has helped raise awareness of what good business looks like – meeting the expectations of increasingly conscious consumers. Their leadership has inspired others to join the movement and commit to doing business differently, helping us achieve collective impact at scale.”

While Danone continues to embed stakeholder governance into its operations, the company is currently working closely with B Lab to evaluate how multinationals can best engage with the new standards.

Danone Oceania General Manager, Kathy Cavill and President of Danone’s China, North Asia and Oceania zone, Bruno Chevot.

Some of the 700+ Danone staff working across its Australian and New Zealand specialised nutrition businesses.

Lindt arrives at Sylvia Park

Lindt & Sprüngli, the Swiss Master Chocolatier, is set to delight chocolate lovers across Auckland once again with the opening of its second store in the city. Located at Sylvia Park Shopping Centre, this is a boutique store serving the best of the Swiss chocolate and unique Lindt experiences.

This new premium retail location marks a significant milestone for the brand as Lindt’s third store opening in New Zealand, joining the recently opened stores at Mānawa Bay Premium Outlet Centre, and in Queenstown.

The Sylvia Park store offers the full, immersive Lindt experience, including:

• The iconic Lindor Pick-and-Mix station: Allowing customers to create their own custom assortment of world-famous Lindor truffles.

• Exclusive product ranges: A selection of unique Lindt chocolates and gift boxes not widely available in supermarkets, including the new Lindt Dubai Style Chocolate. The new store will also include the first release of the Lindt Dubai Style White & Dark Lindt Dubai Style Chocolate and the largest range of Lindt Teddy anywhere in New Zealand.

• Signature drinks and ice cream: Indulgent hot and cold chocolate beverages and Lindt’s renowned Crema Gelata ice cream.

WIN A LINDT HAMPER!

Sylvia Park is rapidly growing as the shopping capital of Auckland. With its central placement here, shoppers have new and improved access to the full Lindt range – just in time for Christmas to buy those all-important Lindt Advent Calendars, Lindt Teddy, or create your own unique Pick-and Mix gifting hamper with exclusive seasonal Christmas delights.

Lindt is bringing Christmas magic to Auckland, with the launch of its newest store - Lindt Chocolate Shop, Sylvia Park!

The new store is the third for New Zealand, and the second for Auckland, bringing chocolate luxury closer than ever to customers.

To celebrate this exciting launch, we’re giving you the chance to win a luxurious Lindt Maitre’s Selection hamper, filled with the finest assortment of Lindt chocolates. The hamper is valued at $162 and features a selection of Lindt’s most iconic and indulgent chocolate classics - the perfect gift to yourself!

Find out how to enter by visiting FMCG Business on Facebook or Instagram. Entries close on 15th January 2026.

Lindt’s renowned Crema Gelata ice cream

The Sylvia Park store offers the full, immersive Lindt experience.

New Woolworths for Nelson Junction

The new Woolworths Nelson Junction store has opened, bringing more customer choice and new jobs to the city.

There are more than 90 people on the team at the new 4,000m store, which is located in the Nelson Junction Complex in Annesbrook.

“We know it’s been a tough time for the Nelson community recently and we’re proud to be growing our presence here and bringing new jobs. Investing in New Zealand isn’t just about our products, stores, price or convenience, it’s also about the difference we can make in the communities where our millions of Kiwi customers live and shop,” said Woolworths New Zealand Managing Director Sally Copland.

The store was officially opened by Rachel Boyack, MP for Nelson.

“Good luck to those of you who are starting a new job, I wish you all the best,” she said. “Knowing that the supermarket puts more money into the pockets of the hardworking people who work here that comes back into our local community - that’s really important to me. I do want to particularly acknowledge that commitment that Woolworths has to fairness at work for your team.”

Woolworths joins Mitre 10 and a range of specialty retail tenancies such as JB Hi-Fi at the Nelson Junction complex developed by Nelson-based property company Gibbons Holdings Ltd.

“There are more than 90 people on the team at the new 4,000m2 store”

Woolworths MD Sally Copland and local dignitaries officially opened the store.

“This is a significant piece in the puzzle for Nelson Junction. We are thrilled to add Woolworths to the vibrant mix of stores at Nelson Junction, further establishing it as a premier shopping destination for the Nelson-Tasman region,” said Scott Gibbons, Managing Director of Gibbons Holdings Ltd.

Woolworths Nelson Junction features a purpose-built online facility that supports both home delivery and direct-to-boot (DTB) services.

“This will be a real step up for our market-leading online offering in Nelson because it means more order windows are available for our customers. We know our customers here already love our direct-toboot service and the online facility at Nelson Junction means even

more convenience options are available for our Nelson customers,” said Sally Copland.

Woolworths is targeting a 4 Green Star Design and As-Built Certification for the new store, which incorporates several key sustainability features, including 10 EV charging stations and 28 low-emission parking bays.

All lighting throughout the store is LED, and refrigeration cases have been fitted with doors to improve energy efficiency. Shower facilities have been provided for the team, and the roof has been future-proofed to allow for the installation of solar panels at a later stage.

Bringing joy, dignity, and hope for 25 years

This Christmas, as we celebrate 25 years of Christmas Box, we want to give a heartfelt thank you to our incredible partners.

Special thanks to our main sponsors: Sanitarium, Bad Baker, and LIFE Church, and our amazing product sponsors: RJ’s, Mondelez, San Remo, Kashish, Dole, Watties, Griffins Snacks, Natural Sugars, CM Enterprise, Fonterra, Bluebird, Woolworths, Healthy & Fresh, and Mars Food.

Thanks to your generosity, in 2025 we’re packing 35,250 boxes, reaching over 175,000 people across Aotearoa. Each box is filled with everyday essentials and festive treats, bringing joy, dignity, and hope to families in need.

Every box tells a story of compassion and generosity — together, we’re bringing help and hope, one box at a time.

If you’d like to partner with us, and have a product featured in each Christmas Box nationally, please contact michelle.noma@lifenz.org

You can also donate a box for $40 at www.christmasbox.co.nz.

Kapa Haka performance at the opening

The Woolworths Nelson Junction team

A future vision for New Zealand

Katherine Rich Chief Executive BusinessNZ www.businessnz.org.nz

“We can build an economy that delivers higher wages, better opportunities, strong social cohesion, and

New Zealand is approaching a critical juncture.

The global environment is shifting rapidly, our population is ageing, and economic competition, particularly for talent and investment, is intensifying. For sectors like food, grocery, consumer goods, and wider FMCG, the direction New Zealand chooses in the next few years will determine whether we thrive in a high-value global market or fall further behind comparable economies.

BusinessNZ has just released the third paper in our Future Vision series, New Zealand 2050: A Long-Term Vision. The report sets out a practical, future-focused framework to ensure New Zealand remains an attractive place to live, work, invest, and build global businesses. It reflects the contributions of hundreds of business leaders from across the country, including many from FMCG companies who took part in our two Going for Growth conferences this year.

I want to acknowledge the enormous contribution of BusinessNZ’s Advocacy Director, Catherine Beard, who led the development of this paper. Her work has helped crystallise what many in business have been saying for years: that New Zealand must shift from short-term crisis management to long-term economic strategy.

The report makes it clear that, while New Zealand faces real headwinds, none are insurmountable. With the right decisions, we can build an economy that delivers higher wages, better opportunities, strong social cohesion, and world-leading innovation.

From the report, three core themes stand out:

1. A demographic turning point that cannot be ignored

By 2045 New Zealand will be 250,000 workers short, with 100% of income tax revenue consumed by pensions and health spending if nothing

a bipartisan immigration strategy that responds to skills and population needs will be essential.

2. Clean energy as a competitive magnet

With abundant renewable resources, New Zealand could position itself as a global hub for energyintensive, value-added industries like food processing, AI infrastructure, or advanced manufacturing. But such a vision will require regulatory clarity, long-term planning, and consistent investment signals today.

3. A predictable, attractive environment for investment and talent

Every FMCG leader understands how confidence and certainty underpin growth. Our report highlights the importance of reformed planning laws, globally competitive tax settings, strong R&D incentives, and an education system aligned to future skills and industry needs. These enablers are not nice to haves; they are fundamental to lifting productivity and keeping New Zealand competitive.

For FMCG businesses, the stakes could not be higher. Our companies rely on affordable, reliable energy, efficient regulation, growing consumer markets, strong global connections, world-class logistics and infrastructure, and access to skills and talent. New Zealand’s current trajectory risks constraining all of these.

Conversely, a shift toward long-term policy settings would open up new export opportunities, support investment in automation and innovation, and give businesses the scale they need to grow.

Next year, New Zealand heads into a general election. Beyond a contest of political personalities, election 2026 will be a moment where we choose what sort of country we want to become.

Do we choose long-term direction? Or another cycle of short-term fixes?

As we refine the Future Vision work in 2025 and into the 2026 election year, I invite FMCG companies from our largest manufacturers to our most innovative consumer brands, to get involved.

Your sector is one of New Zealand’s most globally connected, technologically advanced, and commercially sophisticated. The insights of FMCG leaders helped shape this second Future Vision paper, and your perspective will be vital as we build a shared plan for what comes next.

New Zealand 2050: A Long-Term Vision is available to read and share now. www.businessnz.org.nz

Changes to regulations – what you need to know

The Ministry for Regulation is conducting a review into consumer product labelling regulations in an effort to lower prices for New Zealand manufacturers, retailers, and consumers. Here is how the proposed changes may affect your business.

Current framework

New Zealand’s current regulatory framework imposes different requirements on how information must be reported and displayed depending on product classification. Some are more stringent than others, such as children’s nightwear and toys, and personal use products.

For products like packaged food, New Zealand aims for consistency between itself and Australia. Food Standards Australia and New Zealand (FSANCZ) impose strict labelling requirements for packaged food, including that labels must be attached or part of the food, easy to read, and written in English. The labels must also contain lot and batch identification numbers, an accurate name or description of the food, and the name and physical address of the New Zealand or Australian supplier.

The problem

The Ministry’s Engagement Report suggests that current labelling regulations make compliance for New Zealand businesses too complicated and costly, driving up prices for consumers and making New Zealand products less competitive internationally.

New Zealand’s labelling regulations for dietary supplements, for example, are trickier to navigate than those of trading partners such as the United States or Australia. Supplements produced in New Zealand must meet strict domestic declaration requirements as to therapeutic claims and active ingredients, whereas these countries do not.

Proposed changes

The Ministry has proposed changes to labelling regulations for certain products to better align New Zealand with its trading partners. These changes, it is suggested, will reduce compliance costs for New Zealand businesses and increase their competitiveness internationally, particularly benefitting smaller businesses with fewer resources to meet current compliance costs.

The Ministry has notably targeted the packaged food and supplements industries as two for reform. Proposed changes include removing the need

for exporters to apply for special exemptions from domestic labelling regulations where their products meet the labelling requirements of importing countries, and the use of QR codes for certain labelling requirements.

Pros and Cons

While many organisations, such as BusinessNZ, welcome the news of regulatory reform, others warn of their potential implications.

The Ministry’s Engagement Report provides that customers want clear information about product origin, pricing, nutritional value, and allergens, which may be compromised by a more lenient labelling framework. Moreover, unlike other countries such as Australia, New Zealand does not have an enforcement authority to hold businesses accountable for non-compliance.

While the proposed changes to labelling regulations may therefore reduce compliance costs for New Zealand businesses, they will nevertheless be expected to ensure their ongoing compliance with any new regulations so that consumers can maintain confidence in New Zealand’s consumer labelling framework. This article is for general informational purposes only and does not constitute legal advice. While every effort has been made to ensure the accuracy of the information, readers should not rely on this article as a substitute for professional legal advice.

Jordan Wilson Solicitor www.swlegal.co.nz

“The Ministry has notably targeted the packaged food and supplements industries as two for reform.”

Why less polished content performs better in January

Social Media Specialist & Director

December demands full throttle. Your audience knows it, expects it, and frankly, they’re prepared for it. Then January arrives and everything changes.

Suddenly, your audience is broke, burnt out on retail messaging, and scrolling from a beach towel rather than a desk. The last thing they want is another brand yelling “buy now”, yet that’s exactly what too many brands keep doing.

Here’s what I’ve learned managing social for product brands over the past decade: January rewards the brands smart enough to read the room. The ones who drop the polish and show up authentically always see better engagement than those grinding through sales content.

And the best bit? This is your excuse to take your foot off the gas, have some fun, and do the brandbuilding work that actually sticks. It’s strategic and always well-received.

Why casual content clicks in summer

compared to November. People want brands that feel present and real, not relentlessly commercial. So lean into it. Treat January as your brandbuilding month and you’ll set yourself up far stronger for the year ahead.

What ‘less polished’ actually means

Less polished doesn’t mean careless. It means relaxing your grip on perfectionism and letting your brand exist without constantly trying to convert. It’s lifestyle content over product-heavy posts. Quick demos without three approval rounds. Real customer photos reshared with enthusiasm. This is the time to go fluffier – lean into content that creates a holistic connection with your audience rather than pushing features and benefits. Round out your brand naturally instead of leading every post with a call to action.

The content that works right now

“Have some fun, and do the brandbuilding work

Here’s what most brands know but don’t act on: January is historically weak for sales. People are broke after Christmas, exhausted by Q4 retail messaging, and focused on making family memories.

So why waste January pushing tirelessly for conversions that won’t happen, while alienating the audience you’ll need for the year ahead?

• Team moments: Your skeleton crew, summer Fridays, honest “back in the office” posts. Humanising and relatable.

• Product in action: Show your product in real summer scenarios – outdoor entertaining, beach trips, roadies. Authenticity trumps production value.

• Repurposed gems: Reshare top performers from earlier this year with fresh summer captions. Most of your audience missed it the first time.

• Customer content: People are actively using gift and sale purchases. Make it easy to tag you, and reshare to show your appreciation.

Simple wins in January

The goal in January isn’t elaborate content or hammering sales messages. It’s staying visible, likeable, and building connections that lasts beyond a transaction.

Two to three authentic posts per week will outperform daily polished content that feels disconnected.

Here’s your permission: you can ease up in January. Not because you’re tired, but because you’re strategic. You’re protecting brand perception, deepening relationships, and doing brand building that December doesn’t allow for.

Q1 is your brand-building quarter. The brands that lean into this start Q2 with warmer, more engaged audiences and a clearer sense of who they are beyond their Boxing Day sale. And that’s worth more than any perfectly polished post that didn’t read the room.

Chris Rogers

Daring Digital Limited daringdigital.co.nz

Turning training into lasting performance gains

The FMCG sector has navigated a turbulent two years. Escalating input costs, tighter margins and limited ability to pass increases on to shoppers have forced many businesses to restructure and downsize. Teams are now expected to deliver more with fewer resources — yet true performance still comes from its people. It’s a classic catch-22.

This environment makes talent development not just important, but essential. Strong talent doesn’t appear by chance; it’s cultivated deliberately and consistently. When organisations invest in developing their people, the rewards are immediate and far-reaching: stronger retention, higher engagement and a sustainable pipeline for succession.

Bizadvisor has been working in the FMCG Talent Development space for over 15 years and clients who have consistently invested have seen sales, profit, market share and customer engagement scores exceed their competitors.

Where to focus talent development

I am often asked where to prioritise development given budget constraints and my answer is simple: leadership and sales capability.

Leadership development

Regardless of company size, developing leaders is critical. Structured leadership programmes, targeted coaching and opportunities to build networks equip leaders with confidence and capability to drive high-performing teams.

Sales capability build

In FMCG, sales skills remain a core driver of commercial success. Development focused on customer management, key account leadership and effective territory management can have a direct and measurable impact on performance. Our Bizadvisor KAM Programme and Negotiation Skills workshops are two of the most popular and successful programmes.

Getting the best return on your investment

Kelly Smith CEO Bizadvisor

Investing in talent development should not be discretionary, it should be a non-negotiable.

www.bizadvisor.net.nz

Maximising the impact of any development programme requires commitment. Research shows that only 10% of learning comes from formal training. A further 20% is gained through coaching and collaboration — and a powerful 70% is built through hands-on experience and reflection. Real return on investment happens when managers and team members work together to embed new skills, revisit tools regularly and apply learning with intent. The most effective development initiatives are those tailored to the specific competencies and capabilities that matter most to your business. At Bizadvisor, we believe in a personalised, practical approach to talent development. By blending proven frameworks with real-world application and providing meaningful follow-up support, we help teams turn training into lasting performance gains. No matter what your company size or budget, reach out for a free training needs assessment.

“No matter what your company size or budget, reach out for a free training needs assessment.”

NZFGC Annual Conference Highlights

The NZFGC Annual Conference at Te Pae, Ōtautahi Christchurch was a reminder of the strength of New Zealand’s FMCG sector. With over 250 delegates over two days, members heard from industry leaders, retailers, and policymakers to share insights and tackle what’s important to the grocery sector.

The timing couldn’t have been better. With Show Week in full swing, the energy was electric from the very first evening. The Welcome Event at the iconic Isaac Theatre Royal - thanks to NielsenIQ - set the tone with networking, conversation, and the launch of Season Three of Shared Horizons with ASN Media. This video series continues to spotlight the stories behind the brands driving our industry forward. Keep an eye out for upcoming episodes featuring Whittaker’s, Cloudy Bay, United Fisheries, Danone, Americold, Swisse, Swole Foods, University of Waikato, Mitech, and Syntech.

Conference Day 1: Leadership and Regulatory Resilience

A strong welcome with the inspirational Zion Armstrong inspiring attendees with a message of resilience and leadership – lessons learned he’s now brought home. Retailer insights followed from Foodstuffs North Island, with Chris Quin, Dean Waddell, and David Stewart. Government priorities were shared from Hon Nicola Willis, Minister of Finance and Economic Growth, providing an update for members on the government’s grocery sector priorities. Grocery Commissioner Pierre van Heerden updated members on regulatory progress, while global trade perspectives from Sarah Salmond Elliott and Felicity Roxburgh broadened the conversation beyond our borders. Sustainability and regulation were key themes that followed, championed by Shaun Lewis, Ministry for the Environment, and Jennifer Hambleton, Minter Ellison Rudd Watts and our training

Delegates at the NZFGC Conference Cardinal Gala Dinner hosted at the Christchurch Art Gallery

“With over 250 delegates over two days, members heard from industry leaders, retailers, and policymakers”

partners Next Gen’s own Mike Rudman, before the day closed with a lively Trans-Tasman panel featuring Aussies counterparts – AFGC’s Chair Bernie Brookes, AFGC’s CE Colm Maguire, and NZFGC’s own Chair Mike Cullerne, and Raewyn Bleakley - underscoring the power of trans-Tasman collaboration in navigating regulatory change.

The evening’s Cardinal Gala Dinner at Christchurch Art Gallery was a celebration of industry spirit, complete with entertainment from Stella Maris and band Whisky Neat, and MC Michele A’Court bringing her signature humour.

Conference Day Two: Innovation and Talent

If Day One was about resilience, Day Two was all about the future. Ian Walsh from Argon & Co opened with a keynote on AI and automation, setting a future-focused tone. Vincent Arbuckle from NZ Food Safety reinforced food safety as a strategic imperative, while GS1 NZ CEO

Dr Peter Stevens discussed the global 2027 commitment to 2D barcodes - a game-changer for traceability and compliance. Talent development was another key theme. Janine Baldwin highlighted NZFGC’s partnered initiatives for future leaders, including the Kaleidoscope Forum and FMCG Futures Internship Programme. Mike Cullerne shared opportunities through the Joe Berry Award, and Leadership Coach Robin Davies inspired members with the announcement of the 2026 NZFGC programme of leadership webinars for 2026.

A fireside chat with newly in the role, Sally Copland, WoolworthsNZ Director took a look at her time to date and the road ahead. Foodstuffs South Island’s Mary Devine was joined by three store owners, for an engaging panel discussion that brought frontline shelf perspectives to life.

Anton Matthews’ closing keynote on his journey, hustling with purpose, rounded out the conference full of ideas and energy.

Raewyn Bleakley, NZ Food & Grocery Council Chief Executive

Hon Nicola Willis, Minister of Finance and Economic Growth

Mike Cullerne, NZFGC Chair and Raewyn Bleakley Chief Executive

Trans-Tasman session - Mike Cullerne, NZFGC Chair, Bernie Brookes, AFGC Chair, Raewyn Bleakley, NZFGC CE, and Colm Maguire AFGC CE

Shaun Lewis, Ministry for Environment

Guests at the Cardinal Gala Dinner

New Zealand Food Awards Winners

Fonterra’s revolutionary Easy Bakery Cream has been crowned Te Kunenga ki Pūrehuroa Massey University’s Supreme Award winner at the 2025 New Zealand Food Awards.

New Zealand’s leading food and beverage producers gathered at Palmerston North’s Central Energy Trust Arena recently, to celebrate the excellence and innovation driving our vibrant industry. A standout event on the culinary calendar, the gala brings together trailblazers and changemakers from every corner of the sector to honour outstanding achievements and recognise those shaping the future of food.

Massey University Vice-Chancellor Professor Jan Thomas emphasised how the awards have evolved over time to reflect the maturing of our dynamic food and beverage sector.

“The New Zealand Food Awards celebrate home-grown expertise while also expanding horizons to recognise innovation that reaches global markets and creates new export opportunities, all while delivering real value to a diverse community of producers and creators.

“The problems that our finalists and winners have solved to bring their food and beverage products to both the domestic and export markets, are huge. We celebrate their innovation and resolute focus on the flavours, textures and experiences their customers are looking for.”

Fonterra’s Easy Bakery Cream also won the Ingredient/Food Service Award sponsored by Massey University. The UHT (ultra-high temperature) cream has been developed specifically for the needs of bakeries and the foodservice sector, in particular the rapidly growing mid-tier segment of China’s UHT cream market.

The Fonterra team, which developed the innovative winning formula, was also recognised with the FoodHQ’s Food Technologist/ Developer of the Year Award.

Scientific excellence

Judging Convenor Nikki Middleditch says Fonterra’s win celebrates

not only one product, but the scientific excellence and creativity that define New Zealand’s food sector.

“Achieving a full-dairy whipping cream at just 30 percent fat, without losing any of the flavour, structure, or functionality professional bakers demand, is a remarkable scientific feat. Reducing fat in cream while maintaining identical whipping performance is notoriously difficult, yet this team has done it, using 100 percent New Zealand pasture-fed milk and a patented formulation that has already captured international attention.

“Although this product is made exclusively for export, it’s a powerful example of New Zealand’s dairy ingenuity at its finest — proof that our food innovation can hold its own on the world stage.”

Mrs Middleditch says all of this year’s winners represent the incredible range and depth of innovation in our food industry.

“Each product solved a genuine technical challenge, from Chantal Organic’s Choc Hazelnut Corn Puffs, where their specially formulated hazelnut butter was engineered to coat evenly, to Elta Ego’s Pina Colada, which is an alcohol-free and adaptogenic beverage in one. We also had winemakers Giesen applying spinning cone technology to produce alcohol-free wine, Otis enhancing their oat milk with inulin for added nutrition and mouthfeel and Firebird achieving a high-protein café brew with all the flavour, but without the sugar and bitterness.”

Chair of the New Zealand Food Awards Governance Board and Massey University College of Sciences Pro Vice-Chancellor Professor Ray Geor said: “Together, these products remind us that behind every great food innovation is food science and technology. Our Supreme Winner this year takes that principle to a new level and as the country’s leading university in food technology, we are delighted to recognise it at the Food Awards. This winner and in fact all winning products showcase the scientific excellence and creativity that underpin New Zealand’s thriving food sector.”

The Artisan Award went to The Kutai GuyWarwick Taylor, Michelle and Zarn Reichardt

The Fonterra team received the Supreme Award from Massey University Vice-Chancellor Professor Jan Thomas

Lifetime Achievement Award

Kiwi icon Harraways Rolled Oats took home the Product Lifetime Achievement Award, a tribute to its enduring place in New Zealand’s kitchens and hearts. Sponsored by AsureQuality, the award was introduced in 2019, and recognises iconic New Zealand products that have stood the test of time.

Harraways Head of Marketing and Product Innovation Peter Cox says the team is thrilled to receive this prestigious award and says the win is down to the dedicated, enduring and high-quality milling and operations team, which has produced a true quality, traditionally kilned and milled oat product for Kiwi breakfast tables since 1867.

“This is also a win for our valued farming partners in Otago and Southland. With trusted supply partnerships going back generations, these farmers harvest the finest quality, New Zealand grown oats that are at the core of this enduring, much-loved breakfast cereal. From paddock to the supermarket shelf – this is truly a team effort and the wider Harraways Oats team is hugely proud to have achieved this accolade.”

Technical mastery and true innovation

Another standout winner was Aoraki Salmon, winning both the Chilled/Frozen Award for its Zesty Salmon Spread - Yuzu & NZ Lemon and the Primary Sector Award for its Blackcurrant with Kamahi Honey – Cold Smoked Salmon. Aoraki Salmon is the largest employer in the Mackenzie district and breeds, farms, cures and creates their own freshwater salmon for all its products.

“Aoraki Salmon exemplifies technical mastery paired with true innovation. Its Zesty Salmon Spread with Yuzu & Lemon is a brilliant example of circular thinking in food production - transforming what might once have been waste into a premium, flavour-forward product. Achieving a natural six-week chilled shelf life while balancing the

brightness of yuzu and lemon against the richness of smoked salmon is no small feat,” Mrs Middleditch explains.

“Equally remarkable is Aoraki Salmon’s Blackcurrant with Kamahi Honey – Cold Smoked Salmon, which pushes the boundaries of what’s possible in cold-smoked seafood. Delivering a stable, vibrant and safe product without any heat treatment required a deep understanding of food chemistry — from managing anthocyanin stability and pH to fine-tuning vitamin C levels for colour and flavour integrity. The result is elegant, intriguing and globally unique — a true first in its category.

“Together, these two award-winning products demonstrate Aoraki’s rare combination of scientific precision, creativity and respect for both their raw material and the environment. They are an outstanding example of New Zealand food innovation at its best.”

The Awards programme is made possible with the support of Te Kunenga ki Pūrehuroa Massey University, which owns and operates the awards, and partners Woolworths, Cuisine, New Zealand Food Safety, FoodHQ, New Zealand Food Innovation Network, AsureQuality, Palmerston North City Council, FMCG Business, and Alpha Group Ltd.

2025 winners

• Artisan Award – Sponsored by Cuisine Magazine

The Kutai Guy – Smoked Mussels Natural

• Beverage Award – Sponsored by Massey University

Elta Ego – Pina Colada – Alcohol-Free Adaptogenic Cocktail

Otis Oat Milk – High Fibre + Low Fat

• Chilled/Frozen Award – Sponsored by Woolworths

Aoraki – Zesty Salmon Spread – Yuzu & NZ Lemon

• Health & Wellbeing Award – Sponsored by Alpha Group Ltd

Firebird – Protein Coffee – Original

• Ingredient/Food Service Award – Sponsored by Massey University

Fonterra – Easy Bakery Cream

• Pantry Award – Sponsored by Woolworths

Chantal Organics – Organic Choc Hazelnut Corn Puffs

• Primary Product Sector Award – New Zealand Food Safety

Aoraki – Blackcurrant with Kamahi Honey – Cold Smoked Salmon

• Product Lifetime Achievement Award – AsureQuality

Harraways – Rolled Oats

• Technical Innovation Award – NZ Food Innovation Network

Giesen 0% – New Zealand Chardonnay

• Emerging Talent: Food Science and Technology – Sponsored by Palmerston North City Council

Gabrielle Lobo – New Zealand Food Innovation Network

• Food Technologist/Developer of the Year Award – Sponsored by FoodHQ

Hemang Bhatt, Leena Kishor and Maria Ferrua – Fonterra

• Supreme Award – Sponsored by Massey University

Fonterra – Easy Bakery Cream

Board member Nicola O’Rourke accepted the Technical Innovation Award for Giesen.

A Lifetime Achievement Award for Harraways

Firebird Protein Coffee Founder Shaun Winstanley received the Health & Wellbeing Award.

NZ’s toprevealedsausages

Auckland’s Westmere Butchery has been crowned Supreme Winner of the Dunninghams Great New Zealand Sausage Competition for its Beef, Parmesan and Truffle sausage. Beating more than 800 entries from across the country, this marks Westmere’s fourth Supreme title in the past decade, confirming its reputation as one of New Zealand’s finest sausage makers. The 28th annual competition drew 814 entries across 13 categories, celebrating the skill and creativity of butchers nationwide.

Dave Rossiter, owner of Westmere Butchery says “To be awarded Supreme again, we’re over the moon, just ecstatic. These awards are what we strive for, and they show that we, as butchers, are doing what we do best. Our driving force is the fact that every other butcher keeps lifting the game each year. Hats off to every butcher in New Zealand for keeping us on our toes. The secret to developing a winning recipe is true teamwork. Everyone brings ideas to the table. We start with a base plan, cook it up, tweak it, and take it from there.”

The Supreme judging panel were unanimous on their decision, agreeing that the winning sausage delivered on every level.

Technical judge, Hannah Miller Childs said the creativity level this year was fantastic, especially when it came to the top scoring sausages.

“What set the Supreme winner apart was how well everything was put together, the grind was beautiful, the fat ratio was spot on, and all the ingredients were nicely incorporated. It was a well-made sausage and filled with care,” said Miller Childs.

Aesthetic judge Sam Anderson from Service Foods added: “The winning sausage stood out for its beautifully balanced flavours –the truffle was the first thing to hit, blending seamlessly with the parmesan, while the beef flavour still came through. Getting that

balance right can be tricky, but this one was very well executed.”

The public were also invited to taste and vote for their favourite sausage during a lunchtime People’s Choice sausage sizzle. The top six highest-scoring sausages were tasted anonymously, with Pokeno Bacon in Auckland claiming victory with their Chicken Con Queso sausage and winning the People’s Choice Award.

Prime Meats in Auckland took home the Dunninghams’ Choice Award for their Tobiko Pork and Prawn sausage. This award is given to the top-scoring entry made using a Dunninghams spice mix.

Category Champions, Gold, Silver, and Bronze medal winners were also announced across all 13 sausage categories.

These results highlight the incredible depth and diversity of New Zealand’s sausage-making talent, with medal-winning snarlers available from the Far North to the rugged West Coast and everywhere in between.

Sizzling success, just in time for BBQ season

The announcement of New Zealand’s top sausages couldn’t have been timed more perfectly, coinciding with the nationwide ritual of preparing barbecues as summer approaches. As Kiwis fire up their grills, they now have a trusted source for New Zealand’s top snags, ensuring summer barbecues will be a sizzling success.

Hellers received a Gold medal for their Old-fashioned Beef Sausages.

New World Te Rapa took out the Category Champion Award with their Pure Pork Sausages and PAK’nSAVE Te Awamutu scored a Gold medal for their Pure Beef Sausages.

Woolworths was awarded Gold for their Angus Beef Sausages. A full geographical list of all the medal-winning sausages is available on https://www.rmnz.co.nz/sc-2025-results .

NZ’s best vegan pie is Nacho Average Pie

The eighth annual Vegan Pie Awards saw outstanding new entrants who have come out as winners. The awards, which showcase excellence in vegan baking across New Zealand, were held in November in Auckland. The judges loved the Supreme Winner”Nacho Pie” from Richoux Patisserie - saying it was an innovative and flavour-packed pie with a great combo of textures.

“We are delighted to have received so many new bakeries entering the Awards this year. It certainly shows that vegan food is tasty, and more customers are asking for vegan options across the board. Businesses are happy to see their innovations greeted with return sales. We look forward to more plant-based food options across the nation,” commented Claire Insley, Media Spokesperson for the Vegan Society.

This year’s judges were Vice President of Baking NZ Bernie Sugrue, a Timaru baker for over 30 years, who has also worked with MPI in his time. Kylie Alla brings a decade of recipe writing and developing to the team of expert judges, along with Vegan Society board member Tina Rush and awards stalwart Aaron Pucci, who has 25 years’ experience in food and manufacturing, along with 15 years of judging in Australasian industry awards.

The Supreme winning team from Richoux Patisserie shared a top tip, if you’re thinking of creating a new vegan pie: “Use plant-based meat substitutes, or chickpeas, beans, lentils, tofu, or tempeh for the filling, or create your pie filling using vegetables.”

• Supreme Winner

“Nacho Pie” Richoux Patisserie

• Vegan Mince and Cheese

Winner: “The Kiwi” Kat’s Pies

Runner up: “Mince and Cheese” Euro Patisserie

• Vegan Steak and Cheese

Winner: “Steak and Cheese” Piccolo Morso

Runner up: “Steak, Feta and Mint” Piccolo Morso

• Vegan Chicken

Winner: “Butter Chicken” Piccolo Morso

Runner up: “Vegan Butter Chicken” Richoux Patisserie

• Gluten free

Winner: ”Pumpkin and Pecan” Fairlie Bakehouse

Runner up: “Vegan Butter Chicken” Pioneer Pie Co.

• Vegetable

Winner: “Vegan Vegetable Pie” Wild Grain Patisserie

Runner up: “The Thai” Kat’s Pies

• Cafe Boutique

Winner: “Carne Asada” Logan Maclean

• Gourmet

Winner: “Nacho Pie” Richoux Patisserie

Runner up: “Double Cheeseburger” Piccolo Morso

• Commercial Wholesale

“It certainly shows that vegan food is tasty”

Winner: “Vegan Butter Chicken” Goodtime Pie co.

• Sweet

Winner: “Apple and Sour Cherry Crumble” Piccolo Morso

Runner up: “Snickers Pie” Tart Bakery

Runner up: “‘Pear and Ginger in a Light Butterscotch” Piccolo Morso

The Supreme Winner - ”Nacho Pie” from Richoux Patisserie

Out & About

On the UN’s Awareness day for food loss and waste, Woolworths raised funds for food rescues across NZ.

NZ Prime Minister Christopher Luxon with leaders from the Asia-Pacific region at APEC 2025.

The Mondelez team (Packaged Supreme Supplier of the Year) with Sally Copland and Pieter De Wet at the Woolworths NZ Supplier Awards.

Ārepa announced a strategic joint venture with Brix & Co. (L to R) Michael Tutty (Head of Sales and Marketing for Brix and Co’s sales and marketing platform Socialsmiths), Angus Brown (Co-founder of Ārepa), Zachary Robinson (Co-founder of Ārepa).

(L to R) Graham Norton, Invivo’s Tim Lightbourne, New Zealand Deputy High Commissioner Guergana Germanoff, Invivo’s Rachael Everitt, and Invivo’s Rob Cameron at a charity event in London, UK.

NZ Prime Minister Christopher Luxon signed a deal with Prime Minister Wong of Singapore to ramp up our collaboration on trade, investment, science and innovation links.

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

Send us your favourite snapshots to win the ultimate gift hamper from The Remarkable Chocolate Co. valued at over $50 and featuring all five best-selling Luxury Barks - including the award-winning Crispy Mint! This prize is a chocolate lover’s dream, five handcrafted barks, endless flavour fun, and pure Remarkable indulgence.

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

Judges at the New World Wine Awards 2025.

(L to R) Bridgit Hannigan and Angie Fredatovich at an Essano launch event in Auckland.

Foodstuffs Executives Chris Quin and Mary Devine with Wayne Cameron from Little Ardroy Beef Company, winner of the nationwide New World Emerge competition.

Shahil Raj from PAK’nSAVE Clendon, South Auckland Checker of the Year 2025, with Foodstuffs North Island Executives.

New look for FreshChoice Te Anau

One of New Zealand’s largest format FreshChoice supermarkets, in Te Anau, has had a makeover, with a complete refurbishment bringing a new look and feel to the customer experience.

The store concept is the latest and biggest (3.0) refurbishment for FreshChoice stores, with the most up to date, modern and convenient offering including more food-to-go options.

FreshChoice Executive General Manager, Tim Cartwright says the refurbishment represents the supermarket’s commitment to the customer experience, along with bringing quality, fresh, and locally sourced products to Kiwi communities.

“FreshChoice Te Anau’s refurbishment marks an important next step for the store and its ongoing commitment to shoppers, from the 3,200-strong Te Anau community to visitors and tourists from further afar.”

Tim says for part of the year, in December and January, Te Anau is one of the busiest FreshChoice stores in New Zealand.

“It’s a special part of New Zealand and we’re really proud to service the community here; particularly as it’s a two-hour drive to the nearest supermarket. FreshChoice is also very privileged to serve many tourists on a daily basis. A lot of them are en route to Milford Sound so it’s great to be able to offer more convenient and ready-to-go options.”

The store is owned and operated by Keith and Monica Cullen, and James and Nat Cullen.

Keith and Monica have been with the FreshChoice/SuperValue group for more than 20 years, previously owning SuperValue Roxburgh before moving to SuperValue Te Anau, and opening a brand new FreshChoice store across the road 17 years ago. The whole family are involved, with son and daughter-in-law James and Nat Cullen joining the business.

“We’re really proud to service the community here; particularly as it’s a two-hour drive to the nearest supermarket.”

FreshChoice Executive General Manager, Tim Cartwright

Community connection is key for new Four Square owners

The doors to the sparkling new Four Square Rakaia have opened under new ownership, with experienced grocers Mike and Catherine Thomas taking the reins of the iconic store in one of the town’s best-known buildings.

The couple moved to Rakaia after eight years running Four Square Pleasant Point, where they became well-known for rolling up their sleeves in local life.

Mike says leaving Pleasant Point wasn’t part of the original plan. He contributed to local sport and community leadership in a big wayheavily involved in sports clubs and sitting on the community board.

“We loved it there and weren’t looking to leave - this opportunity was too good to pass up,” he says.

They take over from Glen Parris, who has been the face of Four Square Rakaia’s whānau for 17 years.

“Whatever Glen did for the community, we’ll continue. Once we get to know people we’ll consider if there are any other ways we can play a part.”

Connecting with locals

With around 1,700 locals and a steady stream of visitors and tourists, the new Four Square Rakaia is one of Foodstuffs South Island’s 35 stores serving communities of fewer than 5,000 people.

The store has a distinctive setup designed to cater for everyone from locals needing everyday essentials to people passing through.

To celebrate the opening, and recognising Rakaia’s status as the Salmon Capital of New Zealand, the store will - of course - be stocking salmon and had 1,000 chocolate fish to give away.

As part of welcoming the community, every household in the local area received a $5 voucher to spend in store. “It’s a simple way to say hello and start building connections,” says Catherine.

A career built in food and communities

Mike began his career as a trolley boy at PAK’nSAVE Moorhouse in Christchurch before working his way up to roles in grocery operations

“The store has a distinctive setup designed to cater for everyone from locals needing everyday essentials to people passing through.”

and merchandise management. After seven years with a supplier, the Four Square opportunity in Pleasant Point sparked the family’s move into store ownership, and they haven’t looked back.

“We like being busy and we love seeing communities succeed,” says Mike. “Everything is going to plan so far and long may it continue - we can’t wait to meet our new community.”

New format store

The revamped Four Square Rakaia now offers 1,300 new food lines, including Fairlie Bakehouse pies – a first for the area – real fruit ice creams, barista-made coffee to fill the gap left when the café closed, a larger frozen section, an expanded butchery range, hot food such as chicken and chips, beer and wine, and South Island favourites like Barkers of Geraldine.

Eugene Ruane, Four Square Group Manager for Foodstuffs South Island, says the new store is all about making life easier for the local community.

“This store reflects the future of Four Square — modern, sustainable, and always community-focused.

“We’ve built it with our customers in mind: wider aisles, electronic shelf labels to support pricing integrity, energy-efficient refrigeration systems that keep food fresher for longer and self-checkout options.

“There are 57 Four Squares in the South Island and we take a lot of pride in the role of supporting small communities.”

Fast Facts

• Approximately $4 million investment in the local community

• 11 current staff with further opportunities to be confirmed

• 4000+ products

• 678 sqm store

• 2 team member-operated checkouts

• 2 self-scan checkouts

• 38 car parks including 3 accessible parks plus bicycle stands.

• Gas bottle swap

Four Square Rakaia owners Mike and Catherine Thomas

NZACS State of the Industry

The NZACS annual State of the Industry Breakfast returned to Auckland in October, with over 90 industry members in attendance.

More than 30 companies were represented, including Sanitarium, Bluebird, Griffins, Mars, Mondelez, and the FMCG Business team.

Executive Director Dave Hooker welcomed NZACS members and gave a brief update on new measures against retail crime; explained vaping regulations; the surcharge ban; and the illicit tobacco situation.

Lance Dobson, Executive Director Pacific, FMCG lead at NIQ, presented the annual NZACS State of the Industry, highlighting that the number of unmanned service stations is increasing and that the majority of New Zealand households now make planned purchases, using price comparison apps to find the best value. They also look out for special offers and deals in store.

“Snacks and confectionery are top of mind, when consumers want a treat.”

Lance Dobson, Executive Director Pacific, FMCG lead at NIQ

However, 43% of NZ shoppers said they would upgrade to a premium brand when they decide to buy a treat. “Snacks and confectionery are top of mind, when consumers want a treat,” said Dobson.

Beverages and vapes continue to be category gainers in the convenience sector and the top 10 NPDs are dominated by Energy drinks. Growth in beverage sales is also driven by sports drinks, fresh coffee, and carbonated beverages.

Dobson suggested that service stations and convenience stores will benefit from enticing customers with easy access and parking, a clean store, barista coffee, hot cabinet food, and loyalty programmes. “Offer perks, get your ranging right, have the right products in stock, and make your store a destination of choice,” said Dobson.

New Zealand retailer landscape

Bridgit Hannigan, Mark Scott, and Scott Bell.

Delegates from Griffins and Caltex

Lance Dobson (NIQ)

The BATNZ team

Attendees enjoyed networking at the event.

The GS1 team