FMCG JUNE 2019

fmcgbusiness.co.nz

L E A D I N G

I N D U S T R Y

N E W S

JUNE 2019 – Volume 6 – No 5

Fresh shiitake Mushrooms in store now.

Whatever you’re making, our shiitake’s the secret.

PLUS! PLANT POWER n CHEESE CHAMPIONS n WHAT’S HOT n NZ EVENTS NEW ZEALAND’S LARGEST FMCG AUDIENCE

Introducing the latest addition to the Meadow Mushrooms range, fresh shiitake mushrooms.

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A staple of Asian cooking for centuries. Now, thanks to Meadow Mushrooms, fresh shiitakes can be added to anything from mid-week staples like spaghetti bolognese to luxurious weekend brunches.

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Whatever you’re making, our shiitake’s the secret.

contents June 2019

UP FRONT 4 EDITOR’S NOTE

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INDUSTRY NEWS

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WHAT’S HOT New products in store

SPECIAL FEATURES 14 PLANT POWER 18 HOT DRINKS

A quick snapshot of category news and Nielsen data

29 CRÈME DE LA CRÈME

Award-winning cheeses 30 C&I EXPO 32 WHAT’S ON

Events for your diary 32 GET READY FOR THE NZ PIE AWARDS!

20 FREEDOM OF CHOICE

Health & Wellness trends from IRI

33 FMCG BUSINESS MARKETING SUMMIT Join us and meet inspirational speakers

REGULARS 10 GEAR

New tech for work, rest and play

35 OUT & ABOUT

Our people - spotted at events in NZ

11 FOODSTAGRAMMING

Notes from the retail front line

THE SHOUT 3 EDITOR’S NOTE

12 BEST IN SEASON

Fresh produce update

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EVENTS 28 NZ CHAMPIONS OF CHEESE REVEALED

17 PROFILE

The Cool Gardener 22 ALLERGY-FRIENDLY PRODUCTS GOOD BUSINESS 23 STORE DESIGN

A new era for New World 24 FGC

Food for the Future 25 LEGAL ADVICE

4 INDUSTRY NEWS AND INSIGHTS 9 WE ARE UNTITLED

Q&A with Untitled Wines’ Lee Winston 10 MIGHTY MARLBOROUGH AND ALL THAT SPARKLES Tasting notes from Cameron Douglas MS 15 WINNERS OF THE 2019 NEW WORLD BEER & CIDER AWARDS 16 WHERE THERE’S SMOKE

Beer writer John Oszajca delves into the unique world of smoked beer

26 EXPORT 27 LOGISTICS

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[ editorial ]

MEGA TRENDS Social responsibility and sustainability resonate with consumers. In a recent survey, 73% of global consumers said they would definitely or probably change their consumption habits to reduce their impact on the environment. Nielsen expects shoppers to spend up to $150 billion on sustainable products by 2021, but sustainability is also starting to drive gains in other sectors, from resource management to product packaging and store design.

The recently opened New World Durham Street is embracing sustainability, turning many retail conventions on their head to bring shoppers a superior experience. The supermarket features ‘Naked’ produce, fresh peanut and cashew butter mills, an Eco Store product refilling station and many other innovations – you can see some of these on pg 23.

So how can we collaboratively create foods that are healthy, nutritious and sustainable?

This was one of the hot topics at the recent ‘Food for the Future Summit’ conference in Singapore, where FGC Chief Executive Katherine Rich was among the presenters. She summarises the highlights and key messages from the event on pg 24.

Plant-based foods are another mega-trend and, along with a raft of new ‘Better for you’ products, they are more in demand than ever before. We take a close look at this phenomenon and reveal new vegan, vegetarian and allergy-friendly products that are bound to be super popular.

If you’re more of a flexitarian and love a good cheese then turn to pg 28-29 to find out who took out the big awards at this year’s NZ Champions of Cheese. From Dutch-style Gouda to creamy Brie and goat cheese, Italian-style Burrata, award-winning Feta and blue cheeses – at least one of these premium, locally made products needs to be on your bucketlist.

For more news, events and awards head over to www.fmcgbusiness.co.nz , sign up for our weekly edm, and join our conversations on Facebook, Instagram or Twitter (we now have about 12,000 followers on social media). We’d love to hear from you.

Enjoy this issue,

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

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

SUBSCRIPTION ENQUIRIES Eclypse Lee elee@intermedianz.co.nz

FMCG Business is audited and verified by ABC.

fmcgbusiness.co.nz

L E A D I N G

I N D U S T R Y

N E W S

JUNE l 2019 – Volume 6 – No 5

Fresh shiitake Mushrooms in store now.

Whatever you’re making, our shiitake’s the secret.

ON THE COVER Family owned Meadow Mushrooms are proud to announce a new addition to their fresh range: New Zealand grown shiitake mushrooms. Read the full story on pg 14.

PLUS! PLANT POWER n CHEESE CHAMPIONS n WHAT’S HOT n NZ EVENTS NEW ZEALAND’S LARGEST FMCG AUDIENCE

FMCG BUSINESS IS PROUDLY ASSOCIATED WITH

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FMCG BUSINESS - JUNE 2019

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

Copyright © 2019 - The Intermedia Group Ltd

[ news ]

NZ horticulture exceeds $9.2 billion New Zealand horticulture is well on track to meet its goal of $10 billion by 2020. The industry was valued at $9.2 billion in the year ending 30 June 2018, up $400 million from 2017. The increase was driven by a strong growth in exports, which rose to $5.5 billion from $5.1 billion the year before.

According to Plant & Food Research, horticultural exports tripled from $1.7 billion 20 years ago. They now account for almost 10% of New Zealand’s total merchandise exports.

Kiwifruit and wine were the main drivers for New Zealand’s horticultural success. More than a third (34%) of the export revenue is attributable to kiwifruit ($1.86 billion, up from $1.66 in 2017).

Zespri® SunGold Kiwifruit has proven popular and accounts for around 40% of the crop.

Apple exports rose to $732.9 million in 2018 from $691 million in 2017. New cultivars such as Jazz™ and Envy™ provided both diversification and increased value.

With export values reaching $115 million (up from $93.8 million in 2017), the potato industry has seen a shift from fresh potato exports

New appointment to T&G Global Executive team T&G Global has appointed Jodi Reddell to the team as T&G’s Director Category & Marketing. She will be responsible for developing and driving the global growth strategy for T&G’s vertically integrated categories, including the premium apple brands JAZZ™ and Envy™, as well as T&G’s global trading business.

Prior to her role at T&G Global, Reddell was the Global Senior Marketing Director- McVities for Jodi Reddell United Biscuits based in London.

She also worked with G.S.K/ Lucozade Ribena Suntory in the UK as Regional Marketing Director Asia (Beverages) and earlier as Category Marketing Manager – China & Asia Pacific.

She holds a Bachelor of Applied Science (first class honours) from the University of Otago and her New Zealand experience includes marketing roles with Frucor Beverages and Fisher & Paykel as a Product Engineer.

T&G Global CEO Gareth Edgecombe says he is delighted to have Reddell join the team in this critical new role as the company builds out its global vertical categories.

FOR MORE INDUSTRY NEWS FOLLOW US ON 6

FMCG BUSINESS - JUNE 2019

to processed potato products. Onions, peas and squash have also remained integral parts of our horticultural export mix.

NZ horticultural produce was exported to 128 countries. The top five markets are Continental Europe, Australia, the USA, China and Japan. Together they account for close to $3.7 billion and more than two-thirds (68%) of the total exports. Exports to Asia recorded a significant jump of $912 million to $2.068 billion year-on-year.

Venerdi buys The Larder Project Auckland company Venerdi has bought Clevedon-based firm The Larder Project, adding an exciting range of gluten free, healthy bread mixes to its product offering of gluten free breads, buns and pizza bases under the Paleo™ and Gluten Freedom™ brands.

New Zealand shoppers spend over $50 million on gluten free products every year1. More than 200,000 Kiwis start their day with gluten free bread, spreads and cereals, snack on gluten free cakes and biscuits and accompany dinners with gluten free sauces and condiments.

Venerdi CEO Tim Grainger, says The Larder Project was a perfect fit for Venerdi, who had been planning to start offering bread mixes to both their consumer and commercial customers.

The Larder Project’s bread mix range include four distinct flavours; Walnut & Pumpkin Seed, Sesame & Linseed, Date & Walnut and Sunflower Seed & Raisin. Venerdi will retain the brand and continue with its current manufacturing processes. The Larder Project’s founder, Nicky White, has agreed to stay on a consultancy basis.

Venerdi CEO Tim Grainger and The Larder Project’s founder, Nicky White

CHECK OUT WWW.FMCGBUSINESS.CO.NZ

[1] *Nielsen ScanTrack, MAT to 06/09/2015 vs. MAT 07/09/2014.

www.asiafruitlogistica.com Your direct contact in New Zealand: Monique Surges German-New Zealand Chamber of Commerce Inc. tradefairs@germantrade.co.nz ¡ Phone: +64 9 304 0120

[ news ]

A New World for Long Bay New World Long Bay opened its doors on Tuesday 28 May, in the heart of the community’s brand-new retail and lifestyle destination north of Auckland.

Calling the centre of the new Long Bay Village development ‘home,’ New World Long Bay will service a rapidly growing community. The new store will employ approximately 95 staff. From in-store butchery, bakery and seafood fresh experts, to checkout operators and department managers, the team will be responsible for delivering the freshest food, meal solutions and a superior shopping experience.

New World Long Bay will also be the first store in the North Island to offer a bring-your-own container (BYO) option to help New Zealanders reduce their environmental footprint.

After successful trials at a number of stores, the BYO offering will officially kick off North Island-wide on 1 June. The BYO option allows customers to bring their own clean, leak-proof containers in the serve-over sections of the butchery, seafood, delicatessen and bakery departments. The offering is only available at these departments at this point for two reasons: one, it means department employees can give the containers a onceover and make sure they are fit for purpose and most importantly clean, and two,

The New World Long Bay team at the opening of their new store.

employees can ensure the weight of the container is subtracted from the weight of the product being purchased.

Encouraging customers to reuse containers is just one of the many initiatives by Foodstuffs to help shoppers move towards a zero-waste lifestyle. Some of the new store’s other features include a coffee bar with a dedicated barista serving up your daily caffeine fix; state-of-the-art technological and environmental efficiencies to deliver on sustainability initiatives and underground parking for those rainy days.

New World Long Bay is located at 55 Glenvar Ridge Road in Long Bay and is open every day from 7am10pm, owned and operated by Marcus Te Brake, a second-generation Foodstuffs North Island owner and operator.

Tip Top sold for $380 million New Zealand’s iconic ice cream company has a new owner, after global ice cream company Froneri purchased Tip Top from Fonterra for $380 million.

Fonterra will retain full global ownership of the Kāpiti brand and will be licencing its use for ice cream to Froneri.

Froneri is the third largest ice cream manufacturer in the world, selling a staple of well-known ice cream brands in 20 countries.

Froneri brings leadership and global expertise in ice cream, reach into new ice cream markets, and new consumer products.

Froneri CEO Ibrahim Najafi says the Tip Top name and its operations, including the Auckland based factory site at Mount Wellington will be maintained. “We have always admired Tip Top as New Zealand’s favourite and most trusted ice cream brand. The acquisition enhances our scale and supports our vision to build the world’s best ice cream company.”

After settlement on 31 May 2019 there will be a transition period over a number of months, but it will be very much business as usual and Tip Top employees will transfer across to become part of Froneri.

Froneri has confirmed that the Tip Top business will continue to be led by the existing management team.

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DID YOU KNOW? Froneri was created in 2016 as a joint-venture between PAI Partners and Nestlé. Froneri is the second largest manufacturer of ice cream in Europe, the third largest worldwide and the number one private label producer worldwide. Froneri is present in over 20 countries with over 10,000 employees worldwide.

Simply Squeezed adds to their super range Simply Squeezed has boosted their range of wellness beverages, launching three new delicious varieties to their super range.

• Super Vege FOCUS, with added Vitamin B5 for mental performance (800ml & 350ml) • Super Vege RESCUE, with antioxidant Vitamin C and activated charcoal (800ml) • Super Smoothie FIBRE FIT, with a good source of fibre (800ml) Call 0800 437 8267

Shiitake’s the secret Family owned Meadow Mushrooms’ latest addition to their trusted range is a premium New Zealand grown shiitake mushroom.

Flavoursome fresh shiitake is the secret to making any meal a pleasure and will be in retailers and wholesalers throughout the country from June.

Call 0800 687 476 or www.meadowmushrooms.co.nz

Proper Crisps have gone Proper Compostable!

We’ve gone Home Compostable with the packaging for our two new limited-edition flavours! First up, a duo of Purple & Gold Spuds, seasoned with Cracked Pepper & Sea Salt. Secondly, the first 100% New Zealand made Potato Crisps, using Organic Potatoes, cold pressed High Oleic Sunflower Oil and our Classic Marlborough Sea Salt in compostable packaging. We hope you dig it!

For more information email info@ propercrisps.co.nz or contact Duncan Kerr on 03 546 8980

For robust immunity Blackmores Immune Defence Ultra provides carefully selected botanical extracts, including Astragalus, Reishi and Siberian ginseng, and the nutrients beta-carotene, vitamin C, selenium and zinc, to help support the immune system from illness, support energy levels and relieve fatigue.

Call 0508 377 773 to order.

NEW Howler Vegan Hotdogs As part of our drive to provide hotdogs to cater for everyone in the family, we’ve launched our Vege and Vege Mini Muncher Hotdogs to rave reviews from the Vegan Community.

For more information contact Jo Williamson 021 2266469 topdog@howlerhotdogs.co.nz FMCG BUSINESS - JUNE 2019

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[ gear ]

Samsung 2019 8K QLED TV Range Pat Pilcher’s monthly round up of all the tech worth knowing about, for work, rest and play.

High definition TV may have wowed us, ultra-HD 4K TV doubly so, but Samsung has just launched their latest QLED range, which supports a whopping 8K resolution that is double what is currently available with UHD 4K TVs. Even though there are currently no 8K TV shows or movies available, Samsung’s TVs can upscale HD or UHD content to 8K with eye-popping results. Netflix, Amazon Prime, YouTube and a multitude of other streaming services are also supported. Samsung’s 2019 range of QLED TVs screen sizes start at 65” and go up to a positively huge 85”.

From $10,499 https://www.samsung.com/nz/tvs/qled-tv/highlights/

JBL Live400BT Smart headphones JBL is a big name when it comes to loudspeakers, but now they’re branching out into smart headphones, such as the Live 400BT over-ear Bluetooth wireless headphones. Their cableclutter free design is really convenient, and the Live400BTs can also run for an impressive 24 hours before needing a charge.

Most helpful of all, they’ll also play nice with Google Assistant or Amazon’s Alexa so you can get directions, dictate messages and call contacts using voice commands. It is a lot like having your own personal assistant with you when you’re out and about. $179.95 https://witchdoctor.co.nz/index.php/2019/05/jbl-live400bheadphones-review/

Nokia 9 Pureview Smartphones and cameras are a lot like peanut butter and jam, they’re the perfect partnership. You’d be forgiven for thinking dual camera phones were the cutting edge, but Nokia reckons they’re for wusses. To prove the point, they’ve added 5 (!!!) cameras to their Nokia 9 PureView smartphone. It’ll work with raw uncompressed image files and can record a whopping 1200 depth layers so photos can be focused after you shot them. Add to this wireless charging and a guaranteed upgrade to the next version of Android, and there’s a whole lot to like. $1,049 https://www.nokia.com/phones/en_int/nokia-9-pureview/

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[ trends ]

FOODSTAGRAMMING

Notes from the retail front line From an early age I learned about the social value of food.

My late mum (bless her), committed many horrific food crimes when I was growing up. The arrival of the enormous wood-grained National microwave in the 1970’s sparked her culinary nadir; destroying everything that went inside like some sort of nuclear kitchen holocaust. I still glow a bit under a certain light.

But she did also pull out the odd miracle.

Nothing scored better than a platter of her cheese and herb toasties presented to a ravenous band of teenage drinkers late in the evening. Or the day I stopped the school playground in its tracks with a greaseproof wrapper full of mum’s incredibly exotic cream cheese, lettuce, Marmite and walnut sandwiches.

Clearly food has an ability to create social currency – both positively and negatively.

Which brings me to the modern phenomenon of Foodstagramming. The basic idea is that no decent meal can go unphotographed and shared.

Apparently, food is the most popular content item on Instagram, with 438,921,588 food hashtagged images. The most popular food hashtags are #food, #foodporn, #instafood and #yummy. According to a study of 100,000 Instagram images by Photoworld. com the top 10 Instagrammed foods internationally are: 1. Pizza 2. Sushi 3. Steak 4. Burgers 5. Bacon 6. Tacos 7. Donuts 8. Ramen 9. Curry 10. Hotdogs So why all the fuss? It seems that ‘gramming’ our food satisfies us in several significant ways: The new grace. A shared ritual before we eat that is designed to celebrate and indicate our gratitude for what we are about to eat.

It makes us happier. Studies have shown that taking food photos is a way of verifying our eating experience that increases our sense of pleasure. It can also make the food actually taste better due to the delayed gratification and repeated, episodic and fixed ritual of ‘gramming’.

Look at me. Instagrammed food conveys messages to our friends about ourselves. They

can show how good I am, how lucky I am, how naughty I am, how brave I am, how rich I am, or confirm that I am really here experiencing this extraordinary feast.

Mixed food health. In terms of health, Instagram provides mixed messages. On the positive side, it helps the recovery of people with eating disorders by documenting their meals.

However, it can also fuel an unhealthy fixation with eating and the wrong sort of foods.

The implications of this are profound for anyone in the food industry. The visual impact and ‘grammagenic’ value of meals is increasingly the way that consumers frame their satisfaction.

How ‘grammable’ is your food offering?

Lew Bentley Head of Shopper Marketing Strategy at Energi lew.bentley@energi.co.nz

Some brands truly understand the power of the ‘user generated’ image. For example, Giapo has turned ice-creams into a visual extravaganza. Top restaurants like Sidart create their meals as works of art. Fashionable food trucks like The Lucky Taco understand the power of content potential for customers. And FMCG brands like Pure Delish understand that it is through the eyes that people fall in love with food products.

In contrast, those that disregard the smartphone empowered customer do so at their peril. One category that is at significant risk in this respect are the large quick service restaurants.

Who hasn’t taken the bait of a delicious looking menu, only to be bitterly disappointed by the tragic and massively underwhelming food that bears no resemblance to the menu image.

Whatever would my mum say?

Photocredit: GIAPO

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[ fresh produce ]

BEST IN SEASON June is ‘soup and roast vegetable season’ and consumers will be looking for winter vegetables including pumpkin, kumara and potatoes, which should always be displayed together. Other winter vegetables like carrots, parsnips and swedes should also be merchandised together.

One of the last sub-tropicals to make an appearance is tamarillos. This is one fruit that is truly seasonal – there are no imports or shoulder season. They’re most abundant from June to August, so celebrate their availability and feature them prominently.

Kiwifruit, which came into peak season in May should be a staple at this time of year so be sure to keep bulked up displays to enhance appeal.

Pumpkin

“CONSUMERS WILL BE LOOKING FOR WINTER VEGETABLES INCLUDING PUMPKIN, KUMARA AND POTATOES.”

It’s important to stock a wide variety to provide choice and potential for extra purchasing.

Varieties include crown, butternut, butterkin, buttercup and spaghetti squash. Always offer cut and wrapped portions of each variety, as well as whole, so consumers can see the internal colour and have confidence they are mature for eating.

What to look for: Choose firm pumpkins that have undamaged skin and feel heavy for their size.

Mature pumpkins will be shiny or slightly slippery to the touch, while immature ones will be slightly sticky. Another indication is brown flecks on the stem – the more flecks, the more mature it is.

Storage/handling: Store pumpkins in a cool, dry and dark place. Pumpkins stored on concrete leads to rot, so they are best stored on wooden shelves or on top of cardboard.

Nutrition: Pumpkin varieties contain a good source of vitamin A which promotes healthy skin and eyesight, vitamin C which helps protect cells against free radical damage, and pantothenic acid which supports a healthy nervous system.

What to look for: Choose firm carrots with a bright orange colour and smooth skin – blackness near the top indicates carrots are not fresh. Parsnips should be very white. The whiter the flesh, the sweeter the parsnip. Smaller swedes, about the size of a cricket ball, with smooth skin and firm flesh are the best for eating.

Storage/handling: Keep carrots and parsnips in a cool, dark place and keep carrots hydrated.

Swedes should also be kept in a cool and slightly damp place, out of direct sunlight.

Nutrition: These vegetables are all a source of dietary fibre to help aid healthy digestion. Carrots are a good source of vitamin A – vital for healthy new cells. Parsnips are a good source of vitamin K, which is essential for healthy blood clotting and swedes are a good source of vitamin C, which assists the body with iron absorption from food.

New Zealand citrus New Zealand citrus including lemons, grapefruit and mandarins will be in full swing, just as consumers are looking for a vitamin C boost. New season navel oranges have an intense flavour and really ‘pop’ in comparison with their imported counterparts, so it’s worth providing samples in store to highlight their refreshing, tangy taste.

What to look for: Choose citrus that has blemish-free rinds and feels heavy for its size. Avoid fruit with a thick, heavily dimpled peel, soft spots or wrinkled skin.

Storage/handling: Citrus begins the decomposition process as soon as it’s off the tree.

For citrus, this means drying out—a process that can be slowed by refrigeration, so keep cold where possible.

Nutrition: All citrus contains good sources of vitamin C which helps support immunity, is essential for brain and nerve function and helps to reduce fatigue and tiredness. Mandarins, oranges and grapefruit are all a source of folate which helps build healthy amino acids and assists in tissue growth during pregnancy.

Carrots, parsnips and swedes Create a vibrant display for these vegetables and feature pre-packed lines in your front display bins too. If they are displayed correctly consumers will purchase all three. People love to be able to grab a bag of fresh produce and go.

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Join us on

www.unitedfresh.co.nz

rocery Saturday 14 September 2019 New Zealand Room SKYCITY Auckland Convention Centre 6.30pm till 1am

If you’d like to know more or book a table please contact camilla@s2n.co.nz OUR TRUST SPONSORS

PLANT POWER

Green is the new black! Plant-based products are in hot demand.

What do entertainers Jennifer Lopez, Madonna and Miley Cyrus have in common with actor Liam Hemsworth?

They are all vegans or vegetarians.

Actor Benedict Cumberbatch also follows a strict plant-based diet and was named by PETA in 2018 as “The most beautiful vegan”.

Many New Zealanders concerned about health, climate change, and animal welfare issues are keen to include more plant-based foods in their lifestyle and thankfully there are plenty of Jennifer Lopez at the 25th Annual GLAAD delicious choices arriving in Media Awards (Source: Wikipedia) store right now.

Here’s a quick snapshot of new and noteworthy products.

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Shiitake’s the secret Family owned Meadow Mushrooms are proud to announce a new addition to their fresh range: New Zealand grown shiitake mushrooms – as seen on the cover of this issue.

Shiitake makes a welcome extension to their trusted range of prepacked, loose and bagged products produced on the Canterbury farm.

A premium identity and consumer campaign have also been created for the launch, to help reinforce their premium positioning.

Commonly accessible as a dried product, fresh shiitakes are still largely unavailable in New Zealand. So, the launch reaffirms Meadow Mushroom’s position as both a market leader and the nation’s favourite mushroom brand. There is a growing trend for specialty produce, particularly from adventurous Kiwis looking to expand their palate and cooking repertoire and further new products are scheduled for release in the future.

Renowned as an essential ingredient in Asian cooking for centuries, Meadow Mushrooms want to inspire the people of New Zealand to elevate their favourite dishes with shiitake’s famous umami flavouring, while showing how they are perfect as both the star ingredient and as an accompaniment to the nation’s favourite mushroom dishes.

The campaign, running across print, digital and in-store, is

[ feature ]

Genoese Pesto

anchored around four hero recipes that represent a cross-section of both the product’s possible uses and its core audiences. Key messaging includes ‘demystifying shiitake’ and giving it a new lease of life as an uncomplicated and utterly delicious ‘secret ingredient’ in whatever you are making.

Meadow Mushroom’s Premium Fresh shiitakes will be available in 1 kg loose and 100gm pre-packs around the country in June.

Mel Rushton, Marketing and Innovation Manager, Meadow Mushrooms offered further insight: “The international mushroom markets are continuing to see growth through greater diversification of ranges, by way of extension into specialty mushrooms.

Demand for specialty is expected to grow in New Zealand particularly as we see a greater mix of populous from both European and Asian countries moving here. We are excited to offer quality shiitake mushrooms at a time when changing diets are looking for more meal alternatives and mushrooms are a sustainable, healthy and delicious option.”

“Genoese is the country’s *No. 1 brand of fresh pesto, reputed for its delicious natural pesto made in Levin with fresh, aromatic field-grown basil from our Fijian plantation and fresh seasonal basil from New Zealand,” says Andrew Parkin, CEO of Genoese Foods.

“With more consumers embracing a plant-based lifestyle due to increasing concern about their health and well-being, environmental sustainability and animal welfare it was time to create a delicious plant-based pesto that consumers will love”, says Parkin.

“But the pesto needed to be more than simply plant-based, consumers are demanding food that they can trust, they’re saying ‘no’ to preservatives and other ‘nasties, in other words they only want ‘real’ ingredients and it needs to be nutritious and delicious. After much development work our team came up with the ultimate recipe.

“In October 2018 we launched our new Genoese plant-based fresh basil pesto, replacing the traditional parmesan cheese with select dairy-free and vegan friendly ingredients and blending these with our

“MEADOW MUSHROOM’S PREMIUM FRESH SHIITAKES WILL BE AVAILABLE IN 1 KG LOOSE AND 100GM PREPACKS.”

FMCG BUSINESS - JUNE 2019

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“ALL OUR RECIPES ARE DEVELOPED LOCALLY IN NEW ZEALAND.” ANGELA THOMPSON, NATIONAL SALES MANAGER OF SPEIRS FOODS specially grown fresh basil, with no compromise on taste or ingredients – already it’s the top-selling plant-based fresh pesto on the market*.

“We put a lot of effort into making it easy for consumers to choose the product that’s right for them with our packaging design featuring a new green plant-based logo on a natural background and clear claim icons highlighting the product benefits.

“Genoese pesto has a noticeable fresh basil taste, our fresh basil is bolder in flavour and more aromatic and we’re happy that now those embracing a plant-based lifestyle can also enjoy the deliciously real taste of Genoese,” says Parkin. *IRI Quarter to 31/3/19 Pesto

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THE WHOLE MIX “Our aim is to provide innovative, delicious products to make people’s lives healthier and easier including products that those embracing a plant-based vegan or vegetarian lifestyle can enjoy,” says Angela Thompson, National Sales Manager of Speirs Foods.

“All our recipes are developed locally in New Zealand to excite Kiwi taste buds, tapping into flavours Kiwis really want and ensuring they’re full of fresh, natural, healthy goodness.

“Every day we’re growing more of our own fresh vegetables close to our Marton factory to ensure continuous and fresh supply of our products to market.

“Just over a year ago we launched our new THE WHOLE MIX range, which includes delicious vegan and vegetarian options.

“Our new range of Coleslaw and Stir-fry kits is vegetarian-friendly and the Rainbow Stir-fry kit is a great vegan option with all the colours including beetroot noodles. To add protein just add cubes of tofu – a delicious and creative meal ready in minutes.

“For those on the go looking for a healthy snack our vegan-friendly Tabouleh & Falafel Snack pot salad hits the spot and for vegetarians there’s our Quinoa & Seed Medley variant. For those after a more substantial meal option there’s the vegetarianfriendly Super salad – all these products include a fuelling protein boost.

“Our vegetable noodles, which recently won the NZ Food Awards Supreme Award, make preparing interesting vegetarian or vegan meals so easy, just steam, stir-fry or toss in a salad.

“As the movement to a plant-based lifestyle accelerates, THE WHOLE MIX will continue to offer delicious new products so everyone can enjoy healthy goodness on the go and on the plate. Watch this space for more to come”, says Thompson.

[ profile ]

THE COOL GARDENER The Cool Gardener, a new range including vegan products, is arriving in supermarket freezers from late June, made with locally grown produce such as kumara, beetroot, and cauliflower. The convenient ‘heat and eat’ product range is made in New Zealand and hand-packed in recyclable packaging, featuring the New Zealand provenance and the gardener’s profile on pack.

“One in four New Zealanders are flexitarian and keen to include more plantbased foods in their diet,” says The Cool Gardener’s Whitney Peterson. “This is the first NZ made frozen vegan friendly and gluten-free brand made with Kiwi produce such as: • Kauri Coast Kumara • Hawkes’s Bay Beetroot • North Island Cauliflower Peterson explains: “At The Cool Gardener we want to make it easy for everyone to enjoy nutritious, delicious plant-based meals – whether you’re vegan, vegetarian or flexitarian, dairy or gluten free.

“Made by Kiwis for Kiwis - we’re committed to the environment and our local communities, working with New Zealand

“WE WANT TO MAKE IT EASY FOR EVERYONE TO ENJOY NUTRITIOUS, DELICIOUS PLANT-BASED MEALS.” THE COOL GARDENER’S WHITNEY PETERSON

gardeners who are passionate about the produce they grow. The range is snap frozen, which helps to contain the nutrient value of the product.”

The Cool Gardener range ($8.99 – pack sizes vary between 400gm – 525gm) includes: • Cauliflower Schnitzel • Mediterranean style Falafel • Beetroot Patties – Dairy Free Feta • Kumara Rosti • Kumara Hash brown • Kumara Chips • Spinach, Feta & Garlic Kumara Rosti For more information, or to order email: hello@thecoolgardener.co.nz FMCG BUSINESS - JUNE 2019

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HOT DRINKS

Winter is here and it’s getting mighty cold outside. Whether you’re a tea aficionado, a chocolate lover, or living la vida Mocha, hot drinks are the perfect way to keep you warm.

DILMAH We talked to Nigel Scott, General Manager Dilmah NZ Ltd, to find out what the latest consumer trends in the tea category are.

“Dilmah is represented throughout the entire Tea market with our strength being in the traditional segments of Black and Green ‘actual’ tea. However we have spread our wings over the past 18 months into Fruit and Herbal Infusions,” says Scott.

“Encouraged by the performance of our entrance into the Infusions market we added six more variants to our range in this segment.

These included a couple of traditional herbs such as Peppermint and Chamomile, but also some unusual ones aimed very much at ‘Well Being’, containing such ingredients as Holy Basil, Moringa, Cardamom, Ginger, Black Pepper and the wonder spice Turmeric.”

Is Dilmah planning to launch new products in the next few months?

“Indeed we are,” says Scott. “This segment is all about keeping it fresh. Although our emphasis is on the authenticity of the ingredients we are also mindful that the category needs variety ongoing.

“Consumers continue to look for healthier, hydrating beverage options that are an alternative to caffeine and sugar-rich drinks. We have seen this with the many new flavours and players that have entered into the Infusions segment. However, for Dilmah, Black and Green tea continues to be what we do best and consumers appear to migrate towards these options as their everyday tea.”

Readers Digest Most Trusted Tea Brand 2019 “For Dilmah it’s humbling news to be recognized by the people of New Zealand as their 2019 most trusted tea brand for the 5th year in a row,” says Scott.

“Consumed second only to water across the planet, tea is still very much a mainstay in the New Zealand home. Dilmah has been given the thumbs up to say we trust your products and we trust the ethics of your business.”

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FMCG BUSINESS - JUNE 2019

[ category insights ] Paraguay (60%). Free of fillers, emulsifiers or preservatives and packaged in a homecompostable zip-lock pouch; it has long been a popular pantry choice for ethically minded and health conscious Kiwi families.

Proudly distributed in New Zealand by Ceres Organics.

Email info@ceres.co.nz or call 0508 423 737 for more information or to order.

Kõkako relaunches Organic Drinking Chocolate This month Kõkako relaunches their Organic Drinking Chocolate in a fun new pack that educates families on their namesake bird.

What’s inside hasn’t changed - their long-standing popular mix includes premium grade single-source cocoa from Dominican Republic (40%) and sugar from

3 DELICIOUS

NEW flavour HITS FOR YOUR CUSTOMERS

Coffee Lab Coffee Lab is truly proud to present to you an array of the world’s best single origin specialty coffee beans in New Zealand.

Come into our flagship Café/Roastery in Auckland, or visit our website now to order the freshest beans that are delivered overnight to your door anywhere in NZ. www.coffeelab.co.nz orders@coffeelab.co.nz

Source: NIELSEN SCANTRACK Total Supermarkets - MAT to 21/04/2019 Val Sales

Val % Chg YA

Total Coffee (incl. Additives, Accessories)

260,124,012

5.3%

Coffee

256,939,560

5.4%

Total Tea

87,941,598

1.8%

Black Tea

51,800,636

-1.0%

Herbal Tea

23,464,868

12.2%

Green Tea

10,447,746

-3.8%

Powdered Chai

2,228,349

-2.0%

Drinking Chocolate

11,827,380

0.7%

Cordials

25,528,818

2.5%

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

Trusted Brand Winners every year since 2015

Available from Kraft Heinz 0800 DILMAH (345624)

FREEDOM OF CHOICE Recent IRI research has highlighted that over onethird of New Zealanders are limiting or completely restricting at least one allergen from their diet1.

This is aligned with trends we are seeing in the United Kingdom2. Interestingly, we are also near the top of the ladder – coming in at number 4 out of 44 countries - for Google searches relating to intolerance type queries - such as lactose, gluten, and dairy3. Kiwis are also excluding a variety of allergens from their diets, with 22% of us restricting or avoiding dairy, 19% lactose, and 18% gluten1.

Samantha Firsow Market Insights Consultant Solutions & Innovation at IRI

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FMCG BUSINESS - JUNE 2019

Restricted allergens from diet

Evolving Views Consumer eating habits are becoming more personalised, with many shoppers looking for alternatives and opting to remove elements from their diets. Our perspectives on what is good for us are constantly evolving and this is opening up new opportunities to drive growth. However, it also poses challenges with increased expectations of range and product diversity for retailers’ limited shelf space. Our consumers have a number of motivations that drive the need to avoid or

[ health & wellness ] Why are we restricting specific allergens from our diet

with the introduction of Ben & Jerrys and Magnum Dairy Free that have had notable in-store and out-of-store activations over the past weeks6.

Lactose free products are now available across Baby Formula, Fresh and UHT Milk with total sales reaching $9.1 million and growing +5.7%6.

Although not strictly Free From, A2 Milk based products had total sales of $11.8 million with value growth of +$6.9 million - almost evenly delivered by A2 Milk and A2 Baby Formula products this year6. We expect this to continue to grow as we have observed overseas.

Emerging Spaces completely restrict allergens, with personal choice the most dominant reason. For example amongst those excluding gluten from their diets, 61% are doing so because of personal choice1.

Historically, consumers’ online searches have been focussed on ‘how to’ make foods from scratch that exclude certain ingredients. This was largely driven by the lack of pre-packaged products that met their specific intolerance or motivation.

Today however, we are seeing a proliferation of pre-packaged products in the Free From space across Grocery aisles. This range expansion is not limited to branded offerings either, with Private Label also getting in on the action. Woolworths now has a dedicated Free From range which is delivering strong growth. These changes to availability are therefore making it much more convenient for consumers to follow elimination diets.

Gluten Free Dominates IRI estimates that New Zealanders spend approximately $193 million on prepackaged gluten free products from Grocery stores4 more than tripling the $64 million spent just four years previously5. Year to date, gluten free value growth is sitting at +6.8%, comfortably outpacing total Grocery value growth which sits at +2.6%.

The top five gluten free categories this year (based on value sales) are Biscuits, Bread, Breakfast Cereals, Snackfoods, and Nutritious Snacks. Combined, they account for almost 73% share of total Gluten Free.

Snackfoods contributed the largest share of growth at 22%4.

When looking at packaging cues, ‘Grain Free’ as a primary indicator hasn’t gained momentum in New Zealand as yet, with only $93K worth of sales growth (+75.9%).

However, whilst small, Paleo has grown +19.4% (+$1.4 million)4.

IRI research showed that specific dietary restrictions such as ‘Free From’, even extends to our pets. Pet parents are looking for ‘Grain Free’ cues, with products indicating this showing value growth compared with last year +74.9% (+$2.6 million) and contributing almost 18% of total pet food growth this past year6.

“WE ARE SEEING A PROLIFERATION OF PREPACKAGED PRODUCTS IN THE FREE FROM SPACE.” Dairy Free Delivering Growth IRI estimates show ‘Dairy Free’ pre-packaged products to be half the size of those that are ‘Gluten Free’. ‘Dairy Free’ sales are $96.5 million and have delivered more value growth (+$15.9 million) compared with Gluten Free (+$12.3 million). ‘Dairy Free’ growth has maintained momentum so far this year and is sitting at +19.8%, following on from +19.8% the year prior. The largest category is UHT Plantbased Milk, which accounts for almost two-thirds of total ‘Dairy Free’ sales and has contributed over 38% of value growth. Within UHT Plantbased Milks, Almond contributed almost 60% of growth, followed by Soy then Coconut. If we look to overseas markets, we anticipate that Oat Milk and Hemp Milk will become increasingly important Plantbased Milks in New Zealand. Chilled Yoghurt is the second fastest Dairy Free growth category at +$4.5 million (+36.6%), followed by Cheese, Ice Cream, and Plantbased Fresh Milk. We anticipate Ice Cream to drive further growth

Nut and egg free dietary restrictions are starting to become more prominent across the Grocery landscape. Springbrook has recently introduced its No Nut range into Grocery with total sales of $49K (26 weeks). When we look at dressings, we see both Aioli and Mayonnaise introducing egg free options. In 2017 the first egg free product was introduced, this has now grown to seven products with total sales at $613K, driving +264.4% growth this past year. Beyond this, consumers appear to be looking for egg substitutes to assist with baking, with this emerging sub-segment growing +10.0% (with total sales $100K)6.

So what does this all mean for CPG manufacturers and retailers?

It’s clear that consumers across the board have a growing interest in Free From – and they are buying more of these items. The specific types of products they are most interested in is shifting due to continually evolving diet trends and openness to try new products. As consumers grow more interested in hyper-personalised diets that focus on their individual needs, manufacturers and retailers have a significant opportunity to highlight health and wellness in the products themselves, the aisles as well as to consumers.

Innovators who focus more on the changing diets and health needs of consumers will be able to capture both attention and sales.

Are you monitoring the changing beliefs of your consumers and highlighting Free From attributes?

Are you considering Free From in your innovation pipeline?

1 IRI 2018 State of the Industry Survey - Grocery New Zealand 2 IRI 2018 Free From Report UK 3 Google Trends April 2019 4 IRI Market Edge (Grocery) New Zealand MAT Value MAT to 03/03/19 5 IRI State of the Industry Report – Grocery June 2015 6 IRI Market Edge (Grocery) New Zealand MAT Value MAT to 31/03/19

FMCG BUSINESS - JUNE 2019

21

ALLERGY-FRIENDLY PRODUCTS

pure delish have been a leading manufacturer of super premium products in New Zealand for over 20 years. Their wide range of handmade cereals, snack bars, biscuit/bites and slabs are available around NZ through the main supermarket chains and leading independent food stores. While the majority of the range is free from allergens such as gluten, dairy and egg, pure delish promote these things as benefits of their products not their main selling points.

“All our products first and foremost must be of the best quality and have an amazing taste,” comments Amanda Macdonald, Marketing Manager at pure delish. “We don’t sacrifice either of these things just to tick an allergen free box.” pure delish’s customer base is diverse because of this strategy with the majority of their consumers buying their products simply because they taste great and are made from quality ingredients with no added nasties.

With global consumer trends for more premium foods with added health and allergy-free benefits, pure delish has been well positioned to tap into this growing market. However the company does not rely solely on trends and fads, they also believe innovation, challenging established categories and evolving current offerings to ensure they offer customers what they want is key to success.

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FMCG BUSINESS - JUNE 2019

While pure delish are very proud of their excellent reputation as a manufacturer of top quality products, the company is equally proud of the high standard of their Food Safety Programme particularly around Allergen Management. The company has very robust allergen management practices in place, particularly around gluten detection where all systems and processes are independently audited to ensure the company’s high standards are being maintained.

With pure delish’s entire range of baked goods (biscuits, bars and slabs) being free from gluten and many of these products also being dairy and egg free, it was natural when the company decided to add to their biscuit/bite range to add ensure the new bite also ticked some of the ‘free-from’ boxes. Their new bite, ‘passion & coconut’, made from just six real ingredients, along with being grain, gluten and dairy free with the tang of real passionfruit, is becoming a real favourite with consumers.

Also popular with consumers, especially those concerned with their sugar intake, is pure delish’s nograin-ola snack bar range, a bar inspired by their number one selling grain-free granola, Raspberry & Maple. Available as a generous 50g bar with only 6g of sugars per bar and being naturally free from grains, gluten, dairy and egg, these bars are the perfect nut and seed, nutrient dense, based snack. Available singly or in a 4-bar multipack, there is also a chocolate dipped version for those wanting something a little sweeter or for an extra energy hit.

Over the years pure delish has worked hard to give consumers foods that are real, minimally processed, taste amazing and offer added health benefits. The company has plans for more new, innovative and exciting products to come that will not only appeal to those wanting allergy friendly foods but will also appeal to those simply wanting high quality, great tasting products.

For more information on pure delish’s range of products, please contact Hayley Winter, National Sales Manager, 09-5745701 or email: hayley@ puredelish.co.nz.

[ good business ]

A NEW ERA FOR NEW WORLD After 20 years, New World South City is moving across the road into a purpose built, leading-edge supermarket – becoming New World Durham Street. The new store opened in May in Christchurch.

New World Durham Street will be turning many retail conventions on their head to bring shoppers a superior experience. The store has 3,600 square metres of space and 160 dedicated car parks and will include a range of features and products including: • Complete redesign featuring all fresh food departments together in a courtyard • An extensive, ‘build your own’ salad bar • Hand crafted pies • ‘Naked’ produce • Impressive food inspiration, walk-around deli bar • Dry aged beef • Fresh peanut and cashew butter mills • An Eco Store product refilling station • A big, genuine international section with an array of products from around the world.

• An expansion on an already impressive range for vegans, gluten free, and increased health and wellbeing products, fresh and meal solutions.

• A temperature-controlled wine storage fridge for high end wines • An onsite 65-seat café including outdoor seating has a full-service menu, a tasty cabinet selection, or customers can purchase food in the supermarket and eat it in the café. They are roasting their own coffee beans.

The store will be the first New World in NZ to have ‘Shop & Go’ in store. Allowing customers to scan their groceries as they shop and then pay at a dedicated terminal.

The store is designed to be as efficient and sustainable as possible with CO2 natural refrigeration systems. An energy monitoring system has been installed to automatically adjust airflow, temperature and lighting as well as provide an optimum internal environment. Also new in store are electronic shelf labels and LED aisle end displays with an emphasis and end goal of zero printing.

Electric car and bike chargers will also be available soon.

FMCG BUSINESS - JUNE 2019

23

[ FGC ]

FOOD FOR THE FUTURE

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

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FMCG BUSINESS - JUNE 2019

The global food and grocery industry demonstrated a positive direction and how it’s working in the interests of consumers at the recent Food Industry Asia’s ‘Food for the Future Summit’ conference in Singapore.

It attracted leaders from across the food and grocery sector – multinationals and Asia-based food companies, food innovators, government bodies, NGOs, and academia. Delegates were there to address three themes: sustainability, wellness (described as ingredient innovation for nutrition and health), and consumers’ quest for convenience.

I was invited to present before the conference in a panel at the Food Industry Dialogue, along with my colleagues Tanya Barden, CEO of the Australian Food & Grocery Council, and Geoff Parker, CEO of Australian Beverages Council, and national association leaders from South Korea, China, Japan, India and others. We discussed in-common regulatory and policy issues, and no one would be surprised to hear that the main ones were obesity, wellness, and sustainability.

But it was the conference proper where we heard from major food, beverage, ingredients, and flavours suppliers about how innovation is impacting the industry and how it can collaboratively create future foods that are healthy, nutritious and sustainable.

Among the speakers were those from companies with a big presence in New Zealand, including Danone, Kellogg, Griffins, Dilmah, Mondelez, Mars, and Coca-Cola, as well as from much lesser-known innovators such as Green Monday (pork substitutes), Callery’s (low-cal, low-fat, lowsugar ice cream) and Nutrition Innovation (sugar reduction technology).

It was the innovation and the possibilities for collaboration between these giants and minnows that was a core theme. We heard about fibreinfused brownies and frozen yoghurt, low glycemic chocolate and rice (not combined, or at least not yet,

as FIA Executive Director Matt Kovac said later), cricket chips and cookies (yes, the insects!), plantbased burgers, lab-grown plant-based alternatives, giant indoor-grown truffles, and alternative packaging start-ups.

The outgoing Regional President of Mars Wrigley Asia-Australia, Ehab AbouOaf, stressed the importance of “uncommon collaborations”, where big companies lend their expertise and experience in building brands, marketing, distribution and supply chain management, while start-ups bring their agility in innovation and new thinking.

Big companies talked about needing more dedicated resources to work with start-ups, the reason FIA launched a working group to bring entrepreneurs and SMEs together. Its focus will be on alternative proteins, personalised nutrition, healthy aging, gut health, sustainable packaging and other new technologies to benefit consumers.

Some interesting ideas also came out of the key wellness, convenience and sustainability sessions.

One panel agreed the most effective way of dealing with plastic waste was to develop a market for recycled materials, plastic, or construction material; a company head talked about becoming an aggregator of eco-friendly packaging that would also lower the cost for partners; another discussed leveraging data to design fit-for-purpose packaging.

The wellness panel discussed the importance of ingredients innovation and the need to create healthier foods for consumers.

The conference delivered all sorts of inspiration and surprises. I got to taste one of Beyond Meat’s products: a plant-based protein pattie. Had I done a blind taste test and compared it with one made of beef mince, I doubt I could have told the difference.

It was impressive and tasty, but for me it emphasised the challenges that a primary industry-dependent economy like New Zealand increasingly will face in coming decades.

[ legal advice ]

THE MINIMUM WAGE As of 1 April 2019, new minimum wage rates apply for workers aged 16 years or over. The new rates are: 1. A dult Minimum Wage - $17.70 per hour (was $16.50 per hour) 2. S tarting-Out Minimum Wage - $14.16 per hour (was $13.20 per hour) 3. T raining Minimum Wage - $14.16 per hour (was $13.20 per hour)

Who gets the minimum wage?

The Adult Minimum Wage applies to all employees 16 years of age or over, unless an exemption applies under the Minimum Wage Act 1983 (“MWA”), or the requirements are met to use either the StartingOut Minimum Wage, which applies to employees aged 16-19 entering the workforce for the first time, or the Training Minimum Wage which applies to employees 20 years or over involved in relevant industry training to become qualified.

The minimum wage is based on a working week of 40 hours and applies to all employees regardless of whether they are paid by salary or hourly rate.

Employers must take care to ensure employees are paid the minimum wage for every hour worked, it is not acceptable to average out the payments made to that employee over a longer period.

The minimum wage only applies to staff who meet the definition of an employee under the Employment Relations Act 2000 (“ERA”), which means independent contractors do not have to be paid the minimum wage. However, caution should be exercised by employers in paying contractors less than the minimum wage as some workers you consider contractors may in fact meet the ERA’s definition of an employee and be entitled to receive the minimum wage.

Consequences for failure to comply The penalties for failing to comply with the MWA and ERA are significant. In addition to being required to repay any underpayment, employers can be liable for a penalty for each breach of the MWA. The ERA also enables persons other than the employer to be held accountable if they are knowingly involved in breaching employment standards, which means individuals including business directors, senior managers and legal or business advisors can be held personally liable if they are connected to a business that breaches minimum employment standards.

The Employment Relations Authority and Employment Court have shown a tendency to be tough on employers who do not comply, with ignorance and incompetence considered unacceptable excuses for non-compliance.

As the right to receive the minimum wage is a basic right of all employees, the consequences for non-compliance by employers are severe.

It is important that employers keep up to date with legislative changes and review their employees’ employment contracts regularly to ensure compliance.

If, following a review of any employment contracts, underpayment is identified, employers should take steps to remedy this as soon as possible and put systems in place ensure this does not happen again.

If you are unsure whether your business is compliant with current minimum wage requirements, contact your lawyer or employment law specialist.

Courtney Henley-Smith is a Solicitor at Steindle Williams Legal specialising in property, business and commercial law. swlegal.co.nz

“THE CONSEQUENCES FOR NONCOMPLIANCE BY EMPLOYERS ARE SEVERE.”

Frequency of changes to the minimum wage The MWA sets the minimum wage through an Order in Council made under section 4 of the MWA. The MWA requires the Minister for Workplace Relations and Safety to review the minimum wage rates each year by 31 December.

Every year for the past 20 years, the minimum wage has increased. Indicative rates for the Adult Minimum Wage for next two years have been set at $18.90 from 1 April 2020 and $20.00 from 1 April 2021, however these are subject to each year’s annual review.

As these changes occur regularly, changes can be legislated without significant media attention so it is important employers keep up to date with legislative changes and review employment contracts regularly.

FMCG BUSINESS - JUNE 2019

25

[ export ]

BONE APPETIT!

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

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

TOP TIPS 1. Be strategic about choosing which markets you go into. Then persevere and work hard.

2. Once in, keep your long-term goal in mind, but take small steps towards it and learn as you go. You need to be constantly adjusting your market strategy.

3. Long-term it’s key to ensure you have a clear channel strategy, and therefore get your pricing strategy right from the start. A lot of business don’t think that through.

4. Choose fewer markets and do them better – for example, that could mean being in multiple channels in each market. We say go deeper rather than wider.

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FMCG BUSINESS - JUNE 2019

Consumers the world over have a growing appreciation for the value of nutritious natural products and K9 Natural is achieving phenomenal growth as demand permeates to the four-legged members of the household.

K9 Natural started as a small family business in 2006, after founder Geoff Bowers experimented and observed the great benefits in dogs being fed a similar diet to that of the grey wolf – getting energy from natural protein and fat rather than carbs.

While Geoff has now moved on to train dogs at his Kuri centre in Christchurch, the company is being taken to new levels, explains CEO Neil Hinton.

“Geoff was a real advocate for the instinctive feeding movement that was developing globally.

A dog’s digestive system is no different to that of a grey wolf – so if you want to feed a dog what it’s designed to eat, it should be similar to that diet.

“We’ve invested a huge amount of money into research. Our nutritionist Mark Roberts has done four years at Massey University, along with funding from AgResearch. After completing his PhD this year, Mark will base himself in the US to tell our story, helping to educate the market on scientifically proven benefits.”

These benefits translate to felines as well, with the company increasing its focus on cat food over the last three years. “The cat food is flying!” says Hinton. “Now when we go into a new market it’s a 50/50 proposition between cat and dog food.”

The company’s export strategy has changed

significantly. Its first exported frozen product was to Hong Kong in 2008. Taiwan and the US followed, building to 25 countries at its peak.

“We’re now just focussing on the Asia Pacific region,” explains Hinton. “There’s a massive number of challenges for us exporting into Europe.

We’ve learnt lessons in the last couple of years.

Developing a category yourself, from 18,000km away, when you’re a small business is very difficult.

“The US is our biggest market, followed closely

by China – which we’ve built from nothing to 20% of our business in three years. The US understands the benefits of grass-fed meat, and China’s got a burgeoning middle class who are looking for these products.”

People feel good about feeding their pets with the best nutrition possible, and that’s a great emotional hook. To get cut through, K9 tries to market in a disruptive, quirky Kiwi way. For example, in Seattle it put together a large-scale free event in a park and called it ‘Bone Appetit’.

“We got a celebrity chef to design a menu based around our ingredients – such as NZ green lipped mussels and NZ lamb – and laid a table for 100 dogs and their pet parents. It was a phenomenal success and we got onto breakfast TV. We’re now rolling out the initiative in other countries,” says Hinton.

“In the 11 markets we’re focused on, we’ve established ourselves as the pinnacle brand in terms of nutrition and quality. We’re the most expensive, yet we’re growing phenomenally in every market.”

[ logistics ]

4 REASONS TO SWITCH TO CLOUD-BASED SUPPLY CHAIN MANAGEMENT In the competitive world of FMCG, anything that can help lower costs and reduce capital investment is welcome. However, the latest online technologies can do even more, driving efficiencies through all your operations.

While every industry has unique challenges when it comes to logistics and the supply chain, FMCG clearly has a unique set of problems to overcome. The consumables market moves at a much faster pace than other markets and any interruption to the supply chain can result in severe problems for businesses, as well as end-users.

Many consumables are fragile, perishable, or have a limited lifespan, and these factors need to be considered when it comes to transport and storage throughout the supply chain. Vitally, in order to protect brand reputation and prevent financial loss, shipments need to be delivered with minimum loss of product and in the same condition as they left the producer. Cloud-based supply chain management has the ability to eliminate many of these issues and deliver insights firms can use to introduce new efficiencies and improve their service to customers.

At Rohlig, we have done this through the introduction of Sirius, a (Software as a Service) platform that gives our clients full visibility over every aspect of the supply chain, as well as the opportunity to manage the entire system through a number of KPIs. The technology, which operates via algorithms and Artificial Intelligence (AI) is extremely versatile and can be tailored to focus on task-specific parameters, such as purchasing, inventory, transport options or storage. This information can then be used to fine-tune the processes throughout the supply chain for greater efficiencies.

investment to bring about the optimum solutions for the entire operation.

Improved efficiencies AI is transforming how all sorts of businesses operate. It is able to process thousands of pieces of data and offer insights that, up until now, remained hidden. That means businesses can see what they can do to replace current processes with better ones, boosting efficiency and streamlining every aspect of the supply chain. Along the way, you may even be able to discover new ways to add value for customers.

Metrics and insights This software is able to collect and analyse from worldwide data sources in real time. All this information is instantly available to end-users on a computer screen or mobile device whenever and wherever they are in the world, providing all the information needed to make wellinformed decisions, and assist with forecasting and budgeting.

Product innovation As a result of these insights, you may also be able to discover new ways to adapt the design process to improve the quality of the end-product when it reaches the consumer or even create new products that bring new revenue streams to the business.

Finally, such a software should be built in such a way that it facilitates and enhances collaboration and communications between your employee, supplier, distributors and other partners, meaning better more effective working relationships. And that alone means you can do better business.

Thomas Hansen CEO Rohlig Logistics in Australia and New Zealand www.rohlig.com

“ANY INTERRUPTION TO THE SUPPLY CHAIN CAN RESULT IN SEVERE PROBLEMS.”

Lower costs Perhaps the greatest benefit that this software can deliver is transparency. Every stage of the supply chain can be mapped out visually, so it is easy to discover where bottlenecks are occurring and how they can be fixed, meaning less margin for error.

As a result, the cost of running the entire supply chain is dramatically reduced. The same applies to capital investment. When you have full visibility over the supply chain, you can see where to target FMCG BUSINESS - JUNE 2019

27

[ events ]

NZ CHAMPIONS OF CHEESE REVEALED The Meyer family with Phillip Greenslade, Category Manager, Merchandise & Perishables, Countdown

The country’s finest cheeses have been named and two Gouda cheeses made by family-owned cheese companies took out the top honours at the annual New Zealand Champions of Cheese Awards.

Meyer Cheese Goats Milk Gouda was named Countdown Champion of Champions (Commercial); and Mahoe Farmhouse Cheese, Cumin Gouda was awarded Puhoi Valley Champion of Champions (Boutique Cheese Award).

These trophies were among 26 announced at the 2019 NZ Champions of Cheese Awards on 21 May at a gala dinner in Hamilton.

Organised by the New Zealand Specialist Cheesemakers Association (NZSCA), the Awards event has been run since 2003. A total of 223 gold, silver and bronze medal winners were announced in March, after judging in February, under the guidance of Australian Master Cheese Judge, Russell Smith.

The 2019 NZ Champions of Cheese Trophies are: Supreme Awards: • Countdown Champion of Champions (Commercial); Meyer Cheese, Meyer Cheese Goats Milk Gouda • Puhoi Valley Champion of Champions (Boutique Cheese Award); Mahoe Farmhouse Cheese, Cumin Gouda • Milk Test NZ Champion Cheesemaker; Geert Meyer, Meyer Cheese Category Trophies: • Fonterra Champion Original Cheese; Fonterra Brands NZ, Kãpiti Kahurangi Creamy Blue • NZ Food Safety Champion New Cheese; Puhoi Valley Cheese, Wainui White • ECOLAB Champion Blue Cheese; Fonterra Brands NZ, Kãpiti Kahurangi Creamy Blue • CHR Hansen Champion Soft White Rind Cheese; Puhoi Valley Cheese, Te Muri Triple Cream • Kiwi Labels Champion Feta Cheese; Clevedon Buffalo Co, Clevedon Buffalo Feta • Green Valley Dairies Champion Fresh Unripened Cheese; Zany Zeus, Zany Zeus Cream Cheese • Sheep Milk NZ Champion Sheep Cheese; Thorvald, Thorvald Feta • Thermaflo Champion Washed Rind Cheese; Over the Moon Dairy, Galactic Gold • Caspak Champion Packaging Award; Puhoi Valley, Wainui Creamy White 28

FMCG BUSINESS - JUNE 2019

Founder and owner of Mahoe Farmhouse Cheese Bob Rosenvear with David Pride, Production Manager, Puhoi Valley Cheese.

• Eurofins Champion European Style Cheese; Waimata Cheese Company, Waimata Cracked Pepper Haloumi • Delta Wines Champion Flavoured Cheese; Barrys Bay Cheese, Barrys Bay Peppered Havarti • Sacco Systems Champion Fresh Italian Style Cheese; Viavio Limited, Viavio Burrata • Tetra Pak Champion Cheddar Cheese; Fonterra NZMP, Fonterra Hautapu NZMP Noble Cheddar • Big Chill Distribution Champion Farmhouse Cheese; Clevedon Buffalo Co • Good George Brewing Champion Goat Cheese; Meyer Cheese, Meyer Cheese Goats Milk Gouda • Renco Champion Export Cheese; Fonterra NZMP, Fonterra Lichfield NZMP Cheddar • NZSCA Champion Dutch Style Cheese; Mahoe Farmhouse Cheese, Cumin Gouda • Curds & Whey Champion Homecrafted Cheesemaker and Cheese; Jennifer Rodrige, Belle Chevre Flat White Special Awards: • New World Cheese Lovers’ Choice; Kapiti Kahurangi Blue • Innovative Packaging Aspiring Cheesemaker; Daniel Bell, Barrys Bay • Huntley & Palmers Favourite NZ Specialty Cheese Shopping Experience; C’est Cheese, Wairarapa • All Systems Go Auditing Champion Butter, Westland Milk Products, Westgold Salted Butter • Huhtamaki Champion Yoghurt, Zany Zeus, Zany Zeus Greek Yoghurt

New categories NZSCA Chair, Neil Willman said this year’s awards were a great success, with the reintroduction of judging of butter and yoghurt as well as new categories. The new Sacco Systems Champion Fresh Italian Style Cheese was hotly contested with Viavio Burrata taking the title.

The Huntley & Palmers Favourite NZ Specialty Cheese Shopping Experience was also added and this award went to C’est Cheese in Featherston.

Willman paid tribute to the panel of 21 judges who assessed more than 280 cheeses, butter and yoghurt products. He also made special mention of the Awards sponsors. “The NZ Champion of Cheese Awards wouldn’t be possible without the businesses that support our industry and we are grateful for their generous contributions.”

CRÈME DE LA CRÈME A snapshot of New Zealand’s award-winning cheeses Viavio Italian-style cheeses Viavio Ltd produces high quality Italian style cheeses and yogurt, using local A2 – tested cow’s milk from Oaklands Farm in Nelson.

All products are preservative free and made by an expert Italian cheese master. Mozzarella and bocconcini (the same cheese of different size) is a fresh yet complex cheese ideal for a balanced meal together with any raw or cooked vegetables.

Contact Info@viavio.co.nz Phone 0212613077 www.viavio.co.nz viavio.cheese on Facebook and Instagram

Jacob Rosevear holding the Champion Cumin Gouda cheese

Champion Trophy For Mahoe Farmhouse Cheese Mahoe Cheese, near Kerikeri, started by Bob and Anna Rosevear in 1986, is a boutique sized family operation. Sons Jacob and Jesse are the principal cheesemakers and Tim farms the 70 cows. Their range of handmade cheeses includes Gouda, Edam, Blue, Washed Rinds, Fettas, Yoghurts and Quark.

Mahoe Cheese 514 State Highway 10, Oromahoe.

Meyer Cheese www.mahoecheese.co.nz Supreme Champion 2019 info@mahoecheese.co.nz Trophy Winner - Best Phone 09 4059 681 Goats Milk Cheese

Over The Moon Galactic Gold The Over The Moon team says: “We are so proud to have won the 2019 Thermaflo trophy for Champion Washed Rind cheese with Galactic Gold, our most awarded cheese. Unctuous and stinky, slice it onto a salad, melt in the oven and scoop with firm grainy bread or serve on a cheeseboard with honey and dates. Not for the faint hearted!”

Contact: orders@ overthemoondairy.co.nz or phone Lee-Ann 07 8838 238 for samples and orders.

Meyer Cheese, founded in a small village in Holland circa 1976, is now producing world class Gouda cheese on its own farm in the Waikato. Their top accolades at the 2019 NZ Cheese awards included NZ Cheesemaker Of The Year and the Supreme Champion for their Goats milk Gouda.

New products available now include Supreme winner Goats milk Gouda and naturally smoked - Smoked Gouda www.meyer-cheese.co.nz ph: 078461666

Champion European Cheese - Waimata Waimata Cracked Pepper Haloumi… one taste of this sumptuous cheese and you will appreciate why it was awarded the 2019 Champion European Cheese. With its addictive blend of warm creaminess, salt and cracked pepper, this cheese delights with every mouthful. Look for Waimata Cracked Pepper Haloumi in supermarkets nationwide. www.waimatacheese.co.nz Email kelly@waimatacheese.co.nz

Photo credit Barbara Ebner

BEST Flavoured Cheese - Barrys Bay Barrys Bay Cheese has been handcrafting cheese from fresh, local milk for over 120 years and their award winning Peppered Havarti is a long-standing favourite. This buttery smooth, extra creamy Danish style cheese is crusted in peppercorns creating a powerful punch of contrasting flavours and textures. Delicious on crusty bread or with a glass of red wine. www.barrysbaycheese.co.nz 03 304 5809 or email info@ barrysbaycheese.co.nz FMCG BUSINESS - JUNE 2019

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If you own or work in independent grocery or a convenience store, service station, dairy, corner store or mini-mart, C&I NZ is the one event you should not miss in 2019.

Admission to C&I NZ Expo 2019 is free.

3 GREAT REASONS TO ATTEND: • Your favourite suppliers exhibiting brand new products, and new market entrants to meet for the very first time.

• Network with suppliers and retailers over a few drinks and chat about business opportunities at the Convenience Cocktails event • Hear from a stellar line-up of industry leaders at the C&I Industry Symposium, discussing the importance of innovation in their businesses.

Visit www.candiexpo.co.nz to learn more.

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

41 Bridge Road Glebe NSW 2037 Ph: 1300 789 845 Fax: 02 9660 4419 Email: exhibition@c-store.com.au www.c-store.com.au

“NZACS are thrilled to partner with C&I to bring the first show targeted at the convenience channel to New Zealand. We have already had interest from suppliers and significant retail groups in our sector around bringing large groups to the show” Dave Hooker, Executive Director NZACS

In partnership with

CONVENIENCE & IMPULSE NEW ZEALAND EXPO 2019 THE CLOUD, AUCKLAND

18-19 SEPTEMBER 2019

REGISTER NOW www.candiexpo.co.nz 0800 455 785

[ events ]

WHAT’S ON 21 NZ FOOD AWARDS Powered by Massey University Finalists announced https://www.foodawards.co.nz/ competition-info

SEPTEMBER 3 ASIAFRUIT CONGRESS Hong Kong www.asiafruitcongress.com 4-6 ASIA FRUIT LOGISTICA https://www.asiafruitlogistica. com/

Meet Celebrity Chef Josh Emett at The Food Show.

JUNE 12-15 FIELDAYS Hamilton, NZ https://fieldays.co.nz/ 27 BAKELS NZ SUPREME PIE AWARDS Entries close. https://pieawards.nz/

JULY 25-28 THE FOOD SHOW ASB Showgrounds, Auckland, NZ https://www.foodshow.co.nz 30 BAKELS NZ SUPREME PIE AWARDS Winners announced Auckland, NZ https://pieawards.nz/

AUGUST 14-15 C&I EXPO ICC Sydney, Australia www.candiexpo.com.au 21 FMCG BUSINESS MARKETING SUMMIT Auckland, NZ fmcgsummit.co.nz

15 32

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

OCTOBER 5-9 ANUGA Cologne, Germany http://www.anuga.com/ 5-6 CHOCOLATE & COFFEE SHOW The Cloud, Auckland, NZ www.chocolatecoffeeshow.co.nz 1-7 CHOCOLATE WEEK New Zealand nationwide www.nzchocolateweek.co.nz 18 WORLD CHEESE AWARDS Bergamo, Italy

GET READY FOR THE NZ PIE AWARDS! What is a truckie and tradie pie, who makes it and who’s got the best pie?

These are some of the questions on the lips of pie consumers across New Zealand as we lead into the 23rd Bakels NZ Supreme Pie Awards, the biggest food competition in the country.

NZ Bakels Managing Director Brent Kersel says the truckie and tradie pie is filled with succulent steak and rich gravy, and surrounded by golden pastry. But who makes the best one?

Well, that will be up to the judges on judging day, July 25.

“We have it on good knowledge that truckies and tradies love steak and gravy pies. Many of them rank this flavour the highest.

So in honour of these pie-loving hard workers, we’ve renamed our Steak & Gravy category, the Truckie and Tradie category, in the Bakels NZ Supreme Pie Awards.

“The truckie and tradie pie has got to be a sustaining mobile meal that they can grab and eat on the run. Truckies and tradies will eat a pie any time of day to keep them going and they sure know where the best ones are baked. They’re loyal to those bakeries and they don’t mind sharing the word on where to find them. We’re hoping they tell their favourite bakery how good their pies are because we want as many bakers as possible to enter the Pie Awards.”

The Bakels NZ Supreme Pie Awards celebrate New Zealand’s favourite convenience food. More than100 million pies are eaten in New Zealand every year. The competition also gives credit to the bakers that strive to make the perfect pie.

“It costs nothing to enter the Pie Awards, so bakers, what are you waiting for? You could make baking history with that truckie and tradie pie,” says Kersel.

Entries are now open for the 2019 Bakels NZ Supreme Pie Awards and close at 5pm on June 27. You can enter at https://pieawards.nz/ or phone 0800 PIELINE (0800 743 546) for an entry pack.

The Bakels NZ Supreme Pie Awards winner will be announced on July 30.

23 NZ FOOD AWARDS Powered by Massey University Winners announced https://www.foodawards.co.nz/ competition-info

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

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

FMCG BUSINESS - JUNE 2019

Mohammed Buksh and Mark Pelan from Gleeson & Cox are truckie pie fans.

[ events ]

JOIN US AT THE FMCG BUSINESS MARKETING SUMMIT Meet our inspiring speakers at the FMCG Business Marketing Summit on 21 August!

The line-up includes many well respected industry experts – here’s a sneak preview.

Michele Teague - Marketing influence on the customer experience Michele Teague was most recently General Manager Marketing for Kmart Australia and left in 2017 to join the board of ASX listed The Reject Shop, a business with 360 stores around Australia.

Michele has had an extensive marketing career in Australia and New Zealand with brands in a range of sectors; including

Telecom, Air New Zealand, KFC, Pizza Hutt, Fletchers, Metcash (IGA) and Woolworths, as well as being the Managing Director of The Campaign Palace advertising agency in Sydney.

Michele was the “Australian” judge at Cannes 2016 in the Advertising Effectiveness category. Prior to her move to Australia Michele sat on the boards of ANZA, the Marketing Association, and was a Non-Executive Director of New Zealand Rugby League.

Michele was delighted to be invited to be a member of Kea’s global network World Class New Zealanders, a group of high achieving industry leaders who lend their influence and insight to help Kiwis succeed on the world stage.

Katherine Rich – FMCG marketing around the world Katherine Rich is the CEO of the New Zealand Food and Grocery Council, the industry body representing food and grocery manufacturers and exporters.

She represents FGC member companies on a range of boards and Government panels. Katherine received her tertiary education at Otago University, New Zealand, gaining a BA/BCom in marketing and economics in 1990 and 1993.

After leaving university she was a policy analyst with the Ministry of Agriculture and held other agri-business roles in marketing and general management.

She was a Member of Parliament in New Zealand for nine years from 19992008. She is currently a New Zealand member on the APEC Business Advisory Council (ABAC).

For more info and tickets visit www.fmcgsummit.co.nz

THE FOOD SHOW RETURNS TO AUCKLAND If you want to keep up with the latest in all things food, then give your taste buds an outing at The Auckland Food Show, returning to ASB Showgrounds from July 25-28.

As the largest foodie event on the calendar, you are bound to discover a range of delectable treats that take your fancy, with everything from handcrafted goods in

the Artisan Village to delicious cheeses in Huntley & Palmers Cheese Alley, the latest in health at the Ceres Organics Healthy Hub Kitchen and a bevy of craft beers in Brewers Lane.

If inspiration and entertainment’s what you’re seeking, take a load off and learn a thing or two from an impressive roster of top celebrity chefs and local stars at

the NEFF Cooking Theatre. Annabel Langbein is returning to the stage, along with Luke Hines, Jax Hamilton, Annabelle White, Simon Gault, Josh Emett and baking extraordinaire Jordan Rondel from The Caker.

To take your Food Show outing to the next level, upgrade your experience with a VIP ticket – a special ticket that gives you a range of exclusive benefits, including all day access to the VIP Lounge. The VIP Lounge is an exclusive haven away from the crowds where you can relax, sample free food and beverages and enjoy celebrity chef drop-ins.

If you love food, but don’t love crowds, Preview Day is a must. With limited tickets available, you’re guaranteed less crowds, more tastings and one-on-one time with the people behind the products. Whether you love to cook, or you simply love to eat – come to The Food Show to expand your culinary horizons!

The Auckland Food Show, 25 – 28 July, ASB Showgrounds www.foodshow.co.nz FMCG BUSINESS - JUNE 2019

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5–6 October 2019 The Cloud, Auckland

YOUR OPPORTUNITY TO GET UP CLOSE AND PERSONAL WITH OVER 7,000 PASSIONATE FOODIES! The Chocolate and Coffee Show brings together two of everyone’s favourite treats and a whole lot more for two glorious days in October 2019.

Now in its 6th year, The Chocolate and Coffee Show has become one of Auckland’s most-loved food and drinks events featuring many of the country’s large and small brands.

We celebrate craft and artisan producers along with

You can secure a two-day place at The Chocolate and Coffee Show from only $395.00 + GST in our Artisan marketplace through to bespoke spaces that can cater to your needs and budget.

Show partnerships are also

some of the bigger brands to an audience that skews 70% to Women in the 25-54 age groups and they are ready to spend!

While chocolate and coffee are the mainstays of the show, many producers of other tasty treats have enjoyed success across the weekend including milks, preserves, bakery, beverages, liquor, homewares and other food products.

available in our ‘Family of Sponsors’ packages from only $1,200 + GST, which include event presence along with extended presence in Hospitality Business or FMCG Business magazines and huge digital and social databases.

Every exhibitor also receives a pre-show social post to our 14,000+ Chocolate and Coffee Show followers and free exhibitor profile on www.chocolatecoffeeshow.co.nz so book now!

Find out more:

www.chocolatecoffeeshow.co.nz/exhibitors Or call Shaughan Woodcock 021 744 138 or Jac Freeman 021 286 7600

Out & About

The Coca-Cola Foundation helps clean up marine litter from Auckland’s waterways through local not-for-profit group Sea Cleaners (L to R) Paula Tanuvasa, Hayden Smith, Charlie Thomas.

ni and Store Manager Issues Carmel Sepulo Minister for Disability ntry’s first ‘Be. cou the , era ntdown Haw accessibility are Paul Vincent open Cou and ty bili Mo et. supermark Accessible’ accredited n. re’s redesig at the heart of the sto

At the Best Foods Comedy Gala (L to R): Evan Grant (James Crisp), Caroline and Steve Knight (New World Papakura).

SNAP & WIN!

Pak ‘n Save Lo wer Hutt Bake ry Manager Ritchie and Pi Aaron e Baker Conn or Lucie-Smith getting read y for the NZ are Pie Awards.

Has your team moved to new premises, or been part of a fun event, great harvest, or promotional activity? Send us your favourite snapshots to be in to win one of two Happy Valley Winter Wellness gift packs (RRP $200). Stay healthy this winternaturally with Happy Valley. Happy Valley has a range of honey and natural products from the hive that can help your family stay healthy this winter.

Products they have been developing for over 40 years, all crafted from their hives. The range includes UMF® Manuka honey, NZ Bee Pollen and Propolis – made naturally right here in New Zealand

Just email your high res image with a caption to trubanowski@intermedianz.co.nz FMCG BUSINESS - JUNE 2019

35

www.theshout.co.nz June 2019

Tohu Rewa Méthode Traditionnelle World class sparkling wines

PLUS MARLBOROUGH n SMOKED BEER n NEWS AND EVENTS NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

Twenty years ago, we led the way as the first Māori owned wine company.

Today we create internationally recognised award-winning wines while remaining true to our deeply held values, including Manaakitanga and Whanaungatanga – kindness and kinship.

Our Tohu Manaaki wines are made to share.

They honour people, culture and the land.

@tohuwines

tohuwines.co.nz

[ editorial ]

Living in a bubble

CONTENTS June 2019 4

Industry news and insights

9

We are Untitled Q&A with Untitled Wines’ Lee Winston

10 Mighty Marlborough and all that sparkles Tasting notes from Cameron Douglas MS

15

“ If you thought you knew IPA, now is definitely the time to taste it again” Winners of the 2019 New World Beer & Cider Awards

16 Where there’s smoke Beer writer John Oszajca delves into the unique world of smoked beer

On the cover: Tohu Since 1998, Tohu has focused on producing estate grown, single vineyard wines from New Zealand’s premier grape growing regions. The Tohu Rewa sparkling wine range is named after New Zealand’s native honeysuckle

The Shout Editor Charlotte Cowan

IF THERE’S one thing most wine drinkers can’t say no to, it’s a crisp, chilled glass of bubbles. Whether you’re at a wedding, a party or just standing around your kitchen on a Friday night, the pop of that cork just brings joy … you know you love it! This month in The Shout NZ, we’re celebrating sparkling wine in New Zealand. From The Tohu Rewa range on our cover, to Cameron Douglas MS’ tasting notes on some of the best bubbles this wee land has to offer on pgs 12-13 - we really are living in a bubble this June!

But of course, that’s not all. On pg 9 we chat to Untitled Wines winemaker, Lee Winston, about his unconventional blends; we share the winners of the 2019 New World Beer & Cider Awards on pg 15; and on pgs 16-17 John Oszajca explains what is special about smoked beer.

Next month, we’re excited to bring you our 5th birthday issue and a brand new look. What were you drinking (and wearing) five years ago? Something to think about… Have a great month!

For more amazing liquor news (and even a few giveaways), make sure you follow us on Instagram and Facebook @theshoutnz and sign up to our fortnightly eNewsletter at www.theshout.co.nz.

tree, the rewarewa. In Māori, rewa means ‘to float’ and ‘to elevate’, just like the bubbles in their wines. For more on Tohu sparkling wines, head to pg 7.

www.theshout.co.nz June 2019

Tohu Rewa Méthode Traditionnelle

World class sparkling wines

PLUS MARLBOROUGH n SMOKED BEER n NEWS AND EVENTS NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

Editor’s picks Tohu Rewa Blanc de Blancs Marlborough Méthode Traditionelle 2015 A shimmering pale gold in the class, this traditionally made Blanc de Blancs has aromas of citrus and stone fruit with touches of spice. A crisp, dry, sparkling wine, it’s perfect for a celebration served with oysters. For Cameron Douglas’ tasting notes on this and more delicious Kiwi sparkling wines, head to pgs 12-13.

Untitled Wines White Blend A blend of Pinot Gris, Sauvignon Blanc and another four varieties in support, ‘White Blend’ from Untitled Wines is soft, round and grainy on the palate, like a Pinot Gris, but also crisp with a focus, like a Sauvignon Blanc. Interested to learn more? Check out our Q&A with winemaker Lee Winston on pg 9.

North End Brewery Pit Boss – Smoked Dopplebock 7% ABV Named for North End’s ‘BBQ Pit Boss’, this beer gets its flavour from malt that’s smoked over a Manuka wood fire in the brewery’s restaurant, The Salt and Wood Collective. The result is a beer that is smoky, sweet and bready. For more on smoked beer, head to John Oszajca’s feature on pgs 16-17.

MANAGING DIRECTOR-PUBLISHER Dale Spencer dspencer@intermedianz.co.nz PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136

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

FMCG BUSINESS: THE SHOUT - JUNE 2019

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[ news ]

Entries open for New World Wine Awards

What’s on June 7-30 F.A.W.C Hawke’s Bay www.fawc.co.nz/

June 29 GABS ASB Showgrounds, Auckland www.gabsfestival.com/ auckland-intro July 12-13 Winetopia TSB Bank Arena, Wellington www.winetopia.co.nz

ENTRIES ARE open for the 2019 New World Wine Awards. Now in its 17th year, the New World Wine Awards are recognised within the industry for pairing the rigour of an international-standard wine show with a retail platform that sees the top wines enjoy a measurable lift in sales as a direct result of winning medals.

With the goal to find the very best wines that are also affordable and accessible for shoppers, the awards have a unique focus on wines that retail for $25 or less. Entrants must also have at least 4,000 bottles available to meet consumer demand (2,000 for niche varietals).

The Top 50 medal-winning wines will be rewarded with distribution through more than 135 New World stores across the country.

Chair of Judges, Jim Harré, will return to the awards for his 12th year to oversee a panel of 16 experts, including wine industry consultant and Master of Wine, Nick Bulleid, from Australia.

Entries to the New World Wine Awards must be received by Friday, 21 June and judging will take place over three days in late July. All details can be found online at www.newworld.co.nz/topwines.

June 13-23 Auckland Wine Week Auckland www.aucklandwineweek. co.nz June 14-15 Winetopia Shed 10, Auckland www.winetopia.co.nz/ June 21-30 Auckland Beer Week Auckland www.facebook.com/ aklbeerweek/

Beautiful wine comes from a beautiful place...

W I N E R Y

W I N E R Y

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V I N E YA R D

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V I N E YA R D

July 21 Craft’d Wine +Spirits Festival Wynyard Quarter, Auckland www.craftd.global October 5-6 The Chocolate & Coffee Show The Cloud, Auckland www. chocolatecoffeeshow. co.nz

mtbeautiful.co.nz

FA R M

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FA R M

Mt. Beautiful wines are the expression of the wild, rugged and breathtakingly scenic region of North Canterbury. Explore the entire portfolio of wines at the Mt. Beautiful Two Rivers Café and Wine Tasting Room where you can enjoy a diverse menu featuring local produce, meats and cheeses as well as gluten free and vegetarian options.

W I N E R Y | V I N E YA R D | FA R M | C A F E | R E S TA U R A N T | TA S T I N G R O O M

ROSÉ

SAUVIGNON BLANC

PINOT GRIS

CHARDONNAY

PINOT NOIR

RIESLING

[ industry insights ]

Pure Discovery in China CHINA IS an important emerging market for New Zealand wine that both demands and deserves attention from wineries. It is currently our largest export market in Asia, and sixth largest globally by value, with exports to China for the year ending June 2018 increasing by 18%. The country has developed an appetite for New Zealand’s red wines, notably Pinot Noir, Merlot, Cabernet and Blends, which together make up just under 60% of our exports to China.

This year, New Zealand Winegrowers is once again embarking on our annual tour Sarah Szostak-Fereti of mainland China, in partnership with New Zealand Trade & Enterprise, with events taking place Asia Events Manager in Shenzhen, Beijing and Shanghai. It is our first year expanding the tour to include Shenzhen.

New Zealand Winegrowers Shenzhen is a huge market for wine importation and consumption in Chinese mainland, and a great opportunity for New Zealand wine.

The event theme is ‘Pure Discovery – Our People, Our Place’. We are telling stories that our members have shared about the people and places that are important to them, the goal is for attendees to make a memorable connection with the brands and the stories of New Zealand wine.

The Pure Discovery event format aims to engage the Chinese market in all things ‘New Zealand’ including food, culture, wine and gives attendees the opportunity to meet the people who are part of our dynamic and diverse industry.

We have more than 30 exhibiting companies represented at the three events, including a range of New Zealand food and beverage companies. We see huge engagement at these events and anticipate more than 500 key food and beverage trade professionals and wine lovers in each city, as well as a much wider audience via the Chinese multi-purpose platform WeChat. China remains a demanding market that is constantly changing. It is a market that offers great opportunity, but also requires strong focus in order to perform well.

Seasonal vs core range ONE OF the more prevalent characteristics of today’s brewing industry - especially since the growth of craft in the 21st century - is rapid innovation and experimentation. We see it almost weekly, with a new beer coming out from one brewery or another. Be it a collaboration brew with an international visiting brewer, a special release to mark an event, or something some huge hoppy hazy that’s been double dry-hopped and tastes closer to a passionfruit smoothie.

While we shouldn’t bemoan the wonderful choice we have when walking down the supermarket isles or visiting the local brewery, after all, variety is the spice of life, something brewers do need to ask themselves is where is the balance between those one-off brews that keep the punters interested in their brand and the tried true IPA or lager which sells the majority of volume.

Ask any retailer or bar owner and they’ll tell you that core beers are the bedrock of their business, that customers will time and again come back to those favourites, even if they do seek new seasonal or special releases in the first instance. Let’s be honest, its highly likely that the flavour profile of some of these seasonal beers is big, bold and not something people will drink more than one or two glasses of.

Can a brewery only do specials? It’s not common although we see some international craft examples giving it a go. Cloudwater of Manchester famously made its name with an ever-changing range of specials and seasonals, having produced hundreds of different beers in its short four-year life. However, more recently, they have moved to also having a ‘core’ range brewed all season.

Which shows that sometimes getting the mix between what you have really nailed, keeping it and also producing special brews that keeps people wanting more, extremely important.

Dylan Firth Executive Director, Brewers Association of New Zealand

FMCG BUSINESS: THE SHOUT - JUNE 2019

5

Discover Provenance

New Zealand Wine of the Year Awards BEST WINE OF PROVENANCE TROPHY WINNER AUNTSFIELD

Discover New Zealand’s best kept secret

www.auntsfield.co.nz

[ sponsored ]

TOHU REWA RANGE A DELIGHT FOR THE SENSES

NAMED AFTER New Zealand’s honeysuckle tree – the rewarewa – Tohu Rewa range of sparkling wine is as pretty and delectable to wine lovers as the tree’s flowers and nectar are to native birds.

Another sweet connection to the name is that in te reo Māori, rewa means ‘to float’ and ‘to elevate’, just like the bubbles in Tohu sparkling wines.

Tohu sparkling offerings - Rewa Blanc de Blancs Méthode Traditionelle and Rewa Rosé Méthode Traditionelle - are created using traditional methods that were initially developed in the Champagne region of France.

These delightful, flavourful wines are testament to the winemaking skill of Tohu Chief Winemaker, Bruce Taylor, and his Marlborough-based team.

“Over the last 20 years, we have created internationally acclaimed wines, crafting wine that encapsulates a place and time, and reflects the unique characteristics of our vineyards,” says Taylor.

An internationally award-winning company, Tohu is the world’s first Māori-owned winery.

“In making our wine we’re committed to upholding our deeply held values, which include rangatiratanga, manaakitanga and kaitiakitanga– excellence, kindness and guardianship,” he says.

The Rewa wines are part of Méthode Marlborough – a group Bruce Taylor, Tohu Chief Winemaker of top Marlborough

wine producers (including Tohu) committed to promoting and developing the unique quality of the regions’ sparkling wines.

Any wines bearing the Méthode Marlborough logo must meet strict criteria, guaranteeing that they have been made with care, attention and an ultimate commitment to quality.

Tohu Rewa Rosé Marlborough Méthode Traditionelle 2015 Rewa Rosé Méthode Traditionelle is made from Pinot Noir grapes sourced from the high river terrace blocks that surround Tohu winery in the Awatere Valley. Delicate soft salmon pink in the glass, this complex yet elegant Méthode Traditionnelle Rosé displays fresh strawberry, hints of ripe stonefruit and underlying notes of brioche and toasted hazelnut.

Tohu Rewa Blanc de Blancs Marlborough Méthode Traditionelle 2015 Made from grapes grown on the Rothay vineyard in the Rapaura sub-region of Marlborough, Tohu Rewa Blanc de Blancs Méthode Traditionelle 2015 is a shimmering,

pale gold in the glass, and displays lifted aromas of bright citrus fruit, crisp fresh apples and refined touches of brioche and toasted hazelnut. Finely balanced with a touch of minerality, this Blanc de Blancs leads to perfectly to an elegant, long and crisp dry finish.

For more information on Tohu Wines, visit www.tohuwines.co.nz and for Cameron Douglas MS’ tasting notes, head to pgs 12-13.

FMCG BUSINESS: THE SHOUT - JUNE 2019

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GREYSTONE WINES 2016 New Zealand Organic Vineyard of the Year 2018 NZ Winery of the Year Raymond Chan Two-time Decanter trophy winners for best Pinot Noir (World & Regional) Air New Zealand Trophy for Best NZ Pinot Noir Pinot Noir and Pinot Gris in Fine Wines of New Zealand selection Decanter Magazine, Most Exciting Wines of 2017

DOM MAXWELL

NEW ZE AL AND

WINEM AKER

OF THE YE AR

2018

[ Q&A ]

WE ARE UNTITLED

When winemaker Lee Winston created Untitled Wines, he wanted to produce something different from mainstream New Zealand varietals. His three wine blends are just that - blends of multiple different grapes from multiple different regions and labelled as ‘red’, ‘white’ and ‘pink’. Scared? Curious? Read on…

100% no single vineyard and 100% no single variety. Conventional brands, and even many unconventional ones, particularly in New Zealand, have a strong focus on variety and terroir, or variety and region. Nothing wrong with this per se, but from a creative perspective, it can be so restrictive. By removing the barriers of vintage, region, and variety, you can have much more fun on the blending table and also create wines that are truly unique in texture, balance, and flavour.“

Why do you think people focus so much on the grape or varietal when choosing wine?

What is your background in winemaking?

“I completed a winemaking degree in 2006 and worked in various wineries in Australia, Europe, and New Zealand. For the last seven years I have worked for Pleasant Valley Wines - a contract winemaking and bottling facility in Henderson Valley, Auckland.

It was my boss (and one of the nicest guys you’ll ever meet), Stephan Yelas, that encouraged me start making my own wine.”

What inspired you to create the Untitled Wines brand?

“I wanted to do something different to mainstream New Zealand wines - and even something a bit different to the non-mainstream wines. I love New Zealand wine, but thought if I was going to do my own thing, there was little point doing another Marlborough Sauvignon Blanc, Central Otago Pinot Noir, or oaky Chardonnay - there are already so many tasty examples, one more would be too much!”

Can you tell us a bit about why Untitled differs from conventional wine brands?

“Untitled Wines are multi-regional, multivarietal, and (mostly) multi-vintage wines.

Because it’s easy. And probably the best way for most people to pick something they’ll like. Wine is a really broad, deep and often confusing category to navigate - there are so many producers, varieties, regions, vintages, styles and so on. It’s unlikely your favourite producer will always be on a wine list but chances are your favourite variety (or at least one you’ve had and liked before) will be.

You can’t blame people for focusing on variety. Before I worked in the industry, if I was given the daunting task of choosing a wine at a restaurant, I’d plump straight for Merlot - I knew it would be soft and fruity and most people at the table would like it. I still find the task daunting. And, I still try to choose a wine that will appeal to everyone but now I try and choose something most people wouldn’t have tried before.

With the Untitled range, I hoped to create really affable, friendly, interesting wines. Wines that, if they were people, most folk would find them engaging and would happily invite them back to meet their family and friends. People often comment to me that Untitled are great dinner party wines— there’s a grape variety in there for everyone!”

Untitled Wines are available in White Blend, Red Blend and Pink Blend and are sold at Glengarry. For trade enquiries, head to www.untitled.nz.

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[ tasting notes ]

Mighty Marlborough

Cameron Douglas is New Zealand’s first and only Master Sommelier. An experienced wine writer, commentator, judge, reviewer, presenter and consultant, he is academically in charge of the Wine and Beverage Programme at AUT University in Auckland and is Patron of the New Zealand Sommeliers and Wine Professionals Association. Douglas consults to a variety of establishments, taking care of their wine lists, wine and food pairings, and staff training matters and he currently serves on the Board of Directors for the Court of Master Sommeliers Americas.

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WHITEHAVEN MARLBOROUGH ‘GREG’ SOUTHERN VALLEYS SINGLE VINEYARD PINOT NOIR 2017 Ripe, focused, fruity, varietal and complex bouquet of Pinot Noir.

Very youthful on the palate with plenty of tension and poise. Flavours of dark berries and cherry, some blackcurrant, then baking spices of vanilla and clove. Firm tannins, plentiful acidity, a core of fruit, some dried herb notes and stony mineral finish. A wine that needs some cellar time to knit together all the finer attributes. Well made and lengthy.

Best from 2021 through 2028.

Points 95 RRP $55.00 Distributor: Whitehaven Phone: (03) 572 7588 www.whitehaven.co.nz

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MARLBOROUGH REMAINS New Zealand’s largest region for grape plantings and wine production. From some of the smallest boutique producers, and a significant bio-dynamic and organic culture, to some of the very largest wine producers, Marlborough has a lot to offer restaurants and consumers.

Sauvignon Blanc is the cornerstone variety for the region. It is, however, one of many cépage success stories, with Riesling, Pinot Gris and Chardonnay showing the regions proclivity for white wine varieties. Pinot Noir has significant plantings, with production of bottle-fermented sparkling using more and more of the variety.

Sparkling wine production has increased significantly in the last decade and is now the centre for production in New Zealand (though not the only region). Syrah is a variety not normally associated with Marlborough but has been recognised by many local and international critics as a variety to watch. In fact, Syrah has out-classed those from Hawke’s Bay in wine competitions and magazine reviews on several occasions.

Petit Manseng, Grüner Veltliner, Albarino and Gewürztraminer are among several other varieties showing promise.

Marlborough’s geography is specific and unique. Located at the top north-eastern reaches of the South Island, it comprises a collection of

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JACKSON ESTATE VINTAGE WINDOW MARLBOROUGH PINOT NOIR 2015 Very attractive bouquet of Pinot Noir with layers of dark cherry and baking spices, cedar and red apple, red flowers and whispers of wood smoke. Dry, fruity, youthful and engaging on the palate. Firm tannins with a dusty chalky texture, medium+ acidity and flavours that mirror the nose. Still integrating and developing, so no rush to drink please. Decant for service, best from 2020 through 2025.

Points 93 RRP $34.00 Distributor: Hancocks Wine Spirits and Beer Merchants Phone: (09) 361 8480 www.jacksonestate.co.nz

FMCG BUSINESS: THE SHOUT - JUNE 2019

valleys nestled between the Richmond Ranges to the east and Wither Hills to the west. The majority of plantings are on the valley floor. The Southern Alps form immediately south of the region, providing a corridor to funnel in cool southerly winds, assisting in keeping the region on the cooler side. With some of the highest sunshine hours for New Zealand recorded in Marlborough, grape growing and ripening is assured. The soils are mostly free-draining stony, river wash and alluvial soils, which mean irrigation is common practice. There are several grower producers who dry farm.

When tasting wines from the region expect an abundance of crisp, ripe and easily identifiable varietal fruit characters, crunchy higher-acid textures and, when oak is used, it tends to be judicially applied to add structure, without becoming overblown with woody flavours.

Surprisingly, or not, Marlborough is the most misspelled of all New Zealand’s wine regions when it comes to wine lists (Malborough).

The Mighty Marlborough wine region is a major player in New Zealand’s wine culture.

Wine styles are evolving slowly - even for Sauvignon Blanc - and as the understanding of viticulture also evolves, wines from the region are showing more depth, complexity and character.

[ tasting notes ]

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LOVEBLOCK SINGLE VINEYARD MARLBOROUGH GEWÜRZTRAMINER 2018 Varietal with a bouquet of flowers and white spices, apple, fresh lychee and pear.

A tropical fruit and elderflower layer add a nice distinctiveness. Creamy texture, decent weight and core of ripe spicy fleshy fruits.

The floral and wet stone mineral moments adding depth and a lot of enjoyment.

Balanced and well made. Lots to like. Drink now and through 2021. *This wine is vegan.

Points 93 RRP $21.99 Distributor: Hancocks Wine Spirits and Beer Merchants Phone: (09) 365 1471 www.loveblockwine.com

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WHITEHAVEN MARLBOROUGH PINOT NOIR 2016 Really lovely bouquet of Pinot Noir with soft floral and light red fruits, red flowers, wood spices, a touch of wood smoke and youthful vibrant tension. Dry on the palate with flavours of red cherry, red apple, raspberry and red cherry. Tannins add in tension and texture, acidity adds a layer of crunchy texture and freshness. Oak layer adds in some baking spics and tannin. Youthful, balanced, well made very easy to enjoy. Drink now and through 2025.

Points 93 RRP $30.00 Distributor: Whitehaven Phone: (03) 572 7588 www.whitehaven.co.nz

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YEALANDS ESTATE SINGLE BLOCK M2 ORGANIC MARLBOROUGH SAUVIGNON BLANC 2018 Powerful and distinctive bouquet with a savoury, sweet herb and fruity aroma package. Apple and citrus, sweet hay and dried herb, some gooseberry and yellow plum, a light sweet sweat layer and leesy undercurrent. High acid, crisp, dry and lengthy. Balanced and well made, a lovely example.

Points 93 RRP $25.00 Distributor: Yealands Phone: (03) 575 7618 www.yealands.co.nz

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YEALANDS ESTATE SINGLE VINEYARD AWATERE VALLEY PINOT NOIR 2018 Classic Awatere bouquet with a core of dried herb and savoury spices. A varietal fruit signature of cherries, plums and red apple. The oak is obvious and well placed adding brown spices, toastyness, depth and complexity. Firm, youthful and dry on the palate with flavours the same as the

nose. Plenty of tannin & acidity for structure and texture. Nice example. Drink now and through 2024.

Points 93 RRP $30.00 Distributor: Yealands Phone: (03) 575 7618 www.yealands.co.nz

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HUNTER’S MARLBOROUGH GRÜNER VELTLINER Varietal bouquet of Grüner with scents of apple and radish, white pepper and pear, a light pineapple tin note and white flower layer. Delicious on the palate - varietal, crisp, spicy and dry. Flavours match the nose especially the pear and pepper, apple and radish combinations. Plenty of acidity, refreshing, balanced and lengthy finish. Drink now and through 2022.

Points 90 RRP $24.90 Distributor: EuroVintage Phone: (0800) HUNTER www.hunters.co.nz Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.

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[ tasting notes ]

All that sparkles Sparkling wine is, for many people, a reason to celebrate, to toast an occasion or to gift to a special person. Whatever the reason, one thing is for certain – we are spoiled for choice when it comes to producers and price.

Sparkling wine can be produced in several different ways, with the most traditional being the Champagne Method – called ‘Méthode Champenoise’ – a French term applying only to bottle fermented sparkling wine from the Champagne region. This method requires a second fermentation (the one that creates the bubble) to be completed in the same bottle in which it is ultimately sold. After base wines are blended, they are bottled and refermented, aged on yeast lees for a minimum period, usually 18 months (often much longer).

The style is created after ageing and spent yeast removed. Brut (very dry) or Demi-Sec (semi-dry) are common label terms. A natural cork is wired down, bottle labelled and sent to market.

Similar sparkling wine is made throughout France (but not in Champagne) and around the world, which uses the basic steps described above, with the only real significant difference being the title of the process and name of wine. This other process is called ‘Méthode Traditionnelle’ – very similar, but for legal reasons winemakers cannot use the ‘Méthode Champenoise’ or ‘Champagne’ terms on wine labels.

From 1941, the French have protected the label terms ‘Méthode Champenoise’ and ‘Champagne’ with education and trade-marking worldwide. In New Zealand, there are a number of excellent producers of Méthode Traditionnelle from both the North and South Islands.

Another sparkling wine process that is widely used is a bulk production system that completes the second ferment and bubble creation in large steel tanks. These wines require less ageing, less labour and process steps, saving a lot of cost. The wine sells for a lot less than traditional method wines. The easy way to tell the difference is to read the label and if you cannot find any traditional terms, then it is a more cheaply made product.

The simplest and cheapest way to make a sparkling wine is to pump CO2 gas directly into the wine. These wines are usually a lot sweeter, low in alcohol and the retail price reflects the system used.

Whatever wine selections you help your customers with, be sure you can explain the price and process connection. Any discussion based on quality and production system is best undertaken with samples of each wine in hand.

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FMCG BUSINESS: THE SHOUT - JUNE 2019

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NO.1 FAMILY ESTATE CUVÉE ADELE MARLBOROUGH 2013 A beautiful bouquet with delicate scents of white strawberry and citrus fruits, white flowers and a core of finely tuned leesy autolysis, complex and beguiling. Dry, tense, youthful and specific on the palate - flavours of grapefruit and white peach, lemon peel and red apple. the autolysis offers flavours of butter brioche and salty water cracker. Fine mousse, high acidity, youthful, complex and long. A fantastic example. Buy! Points 98 RRP $240.00 Distributor: No.1 Family Estate Phone: (03) 572 9876 www.no1familyestate.co.nz

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NO.1 FAMILY ESTATE RESERVE BLANC DE BLANCS MARLBOROUGH NV Powerful, distinctive, individual, richly scented, complex and enticing bouquet.

Baked lemon, baked peach, apple and a nutty autolysis spice. On the palate - dry, complex and packed with flavour and texture - lemon, grapefruit, stone fruit and a fine mousse. A vibrato, a crescendo, leesy layered autolysis. Delicious! Long

finish. Drink now or cellar. You will not be disappointed.

Points 98 RRP $96.00 Distributor: No.1 Family Estate Phone: (03) 572 9876 www.no1familyestate.co.nz

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TOHU REWA BLANC DE BLANCS MARLBOROUGH MÉTHODE TRADITIONELLE 2015 Classic Champagne bouquet with a New Zealand twist. Aromas of lemon, grapefruit and white peach, a distinctive autolysis with a light spice and calm presence. Dry, vibrant, crisp, layered. Delicious flavours and textures with citrus, apple and white fleshed fruits. Fine mousse, lengthy finish, complex. Drink now and through 2025.

Points 96 RRP $32.00 Distributor: Kono Beverages Phone: (0800) 864 894 www.tohuwines.co.nz

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NO.1 FAMILY ESTATE CUVÉE NO.1 BLANC DE BLANCS MARLBOROUGH NV Aromas of citrus and white peach, red apple and a deep core of autolysis.

[ tasting notes ] Scents of white strawberry, white flowers, a wetstone and chalk like minerality add complexity as well as freshness and allure. Crisp, dry and quite complex with flavours that reflect the nose - layered and integrated. Expressive mousse with a fine bubble and texture.

Aperitif style with a lengthy finish.

Drink now and through 2026.

Points 95 RRP $36.00 Distributor: No.1 Family Estate Phone: (03) 572 9876 www.no1familyestate.co.nz

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NO.1 FAMILY ESTATE ROSÉ MARLBOROUGH NV Fragrant and floral with a plush, generous bouquet. Sweet red roses and red cherry scents, a light sweet strawberry note and distinctive soft gently spicy autolysis. Equally plush and generous on the palate complex, textured, crisp and very lengthy. A delicious wine.

Points 95 RRP $47.00 Distributor: No.1 Family Estate Phone: (03) 572 9876 www.no1familyestate.co.nz

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NO.1 FAMILY ESTATE ASSEMBLÉ MARLBOROUGH NV Classic ‘old school’ style bouquet with aromas of toasted bread, cereal, ripe orchard fruits, strawberry and citrus. Dry, weighty, textured and complex on the palate. Flavours reflect the nose with precision, especially strawberry and peach, the autolysis of lees gives flavour and complexity; the overall texture and length is appealing. Lengthy finish, balanced and ready. Drink now and through 2024.

Points 94 RRP $32.00 Distributor: No.1 Family Estate Phone: (03) 572 9876 www.no1familyestate.co.nz

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TOHU REWA ROSÉ MARLBOROUGH MÉTHODE TRADITIONELLE 2015 Cherry and roses, strawberry and red apple aromas followed by scents of red tea, bread and hibiscus flower. Full impact on the palate with fruit messages speaking first, cherry and red apple, then a mealy wet stone mineral quality. Bold mousse, high acidity, generous, earthy and

real. A very nice example with a decent length and finish. Drink now and through 2022.

Points 93 RRP $40.00 Distributor: Kono Beverages Phone: (0800) 864 894 www.tohuwines.co.nz

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HUNTER’S MIRUMIRU MARLBOROUGH RESERVE 2015 A bouquet of a wine that is ready to enjoy. Integrated aromas of peach and apple, a nutty autolysis and mineralilty. Bold and expressive mousse on the palate carrying and emphasising flavours of baked stone fruits, strawberry, apple and a biscuity brioche warmth. Abundant acidity and concentration ensures this wine will continue to age for the next few years. Drink now and through 2024.

Points 92 RRP $38.90 Distributor: EuroVintage Phone: (0800) HUNTER www.hunters.co.nz

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HUNTER’S MIRUMIRU MARLBOROUGH NV Lovely bouquet with a fruity, leesy attack, some spice and balanced

bottled development complexity.

Crisp and dry with a lemon and crunchy apple flavours, a soft yeasty quality and fine mousse.

Balanced and well made. A wine to please many who like bubbles.

Drink now and through 2022.

Points 91 RRP $28.90 Distributor: EuroVintage Phone: (0800) HUNTER www.hunters.co.nz

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PASK WINERY DECLARATION HAWKE’S BAY MÉTHODE TRADITIONELLE 2010 A bold and rich bouquet packed with a nutty, yeasty and yellow stone fruits. Dry, firm and crisp on the palate with flavours of lemon, apple and custard brioche. Quite weighty and full-bodied richness.

With some bottle development and nutty spice layers, a wine with some complexity and intrigue.

Drink now and through 2022.

Points 90 RRP $30.00 Distributor: Pask Phone: (06) 879 7906 www.pask.co.nz

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REGISTER NOW for the inaugural

MARKETING SUMMIT 2019 21 August, Ellerslie Racecourse, Auckland

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

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

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

SPEAKERS INCLUDE:

CASSIE ROMA Head of Content, The Warehouse Group

MICHELE TEAGUE Ex-General Manager, Marketing, Kmart Australia

REGAN GRAFTON Chief Creative Officer, Ogilvy New Zealand

KATHERINE RICH CEO, NZ Food & Grocery Council

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

Wednesday 21 August 2019 Ellerslie Racecourse, Auckland

Register now at www.fmcgsummit.co.nz

Hosted by

[ awards news ]

“IF YOU THOUGHT YOU KNEW IPA, NOW IS DEFINITELY THE TIME TO TASTE IT AGAIN”

IPA - the darling of Kiwi craft beer – has scored seven of the top spots in the 2019 New World Beer & Cider Awards. Time to pick up a brew or two!

Chair of THE NEW World Beer & Cider Awards were Judges Michael all about local brews this year, with New Donaldson Zealand craft brewers taking 28 of the top 30 spots.

With a number of top-notch ales, crowdpleasing lagers and delectable ciders on the list, Chair of Judges Michael Donaldson says the competition delivered the widest range of flavours and the best quality products the judging panel has seen over the awards’ fiveyear history.

“From a cider that tastes like rum and raisin, to a feijoa ale, to some of the best dark “If you thought you knew IPA, now is beers you’ll lay your hands on, there is definitely the time to taste it again,” so much to try and explore,” he says. says Donaldson.

“Alongside experimental brews, there “IPA, or India Pale Ale, is a popular is also a range of classical styles; like but sometimes polarising style with a a German doppelbock, a Belgian reputation for being big on hops and Witbier and a traditional keeved cider bitterness – it’s probably won over as that has to be tasted to be believed.” many beer-drinkers as it has scared But the real star of this year’s New off over the years. But World Beer & Cider Awards was the that’s changing, as the Behemoth From ‘craft beer darling’, IPA, which scored style branches off A Can Peach IPA seven of the top spots with different in new and exciting approaches to the style. directions that are pleasing existing IPA fans, The IPA winners included: as well as winning over new •B ehemoth From A Can Peach IPA - With ones,” he says. buckets of sweet peachy flavour.

Donaldson says the IPA •C roucher Lowrider - Weighing in as the category winners in the New lowest alcohol beer at just 2.5% ABV. World Beer & Cider Awards Pirate Life Mosaic •G arage Project Fresh IPA - Noted as include beers that “break the a shining example of a modern rules” of classic IPAs. hazy IPA. “Lately, there’s been all sorts of •L iberty Hoptical Illusion - A developments in the IPA world and double IPA brewed with Pilsner it’s evident our New Zealand brewers malts. have been busy experimenting and •P irate Life Mosaic - In the more refining their techniques to create traditional West Coast style. these stunning new beers.”

•S awmill IPA - Which uses US and Each of the Top 30 beers Kiwi hops for a tropical kick. and ciders are available in New •S awmill Session IPA - A ‘mini IPA’ World stores nationwide now. offering a lighter but still full-flavour For more information, visit Sawmill Session IPA option at 3.7% ABV. www.newworld.co.nz/Top30

The New World Beer & Cider Awards Top 30 Epic Lager - Epic Brewing Company Carlsberg - Independent Liquor Three Boys Lager - Three Boys Brewery Fork Brewcorp Golden Handshake Pilsner - Fork Brewcorp Liberty Halo Pilsner - Liberty Brewing Co Panhead Port Road Pilsner - Panhead Custom Ales Three Boys Pils - Three Boys Brewery Bach Brewing BILLFISH APA - Bach Brewing Behemoth Freedom APA - Behemoth Brewing Company Limited Boneface Brewing Hoptron APA Boneface Brewing Co Duncan’s Pale Ale - Duncan’s Brewing Croucher Lowrider - Croucher Brewing Garage Project Fresh IPA - Garage Project Brewery Liberty Hoptical Illusion Double IPA Liberty Brewing Co Pirate Life Mosaic IPA - Pirate Life Brewing Sawmill Session India Pale Ale Sawmill Brewery Sawmill India Pale Ale - Sawmill Brewery Epic Sparks Imperial Stout - Epic Brewing Company McLeod’s Pioneer Brown Porter McLeod’s Brewery Panhead Blacktop Oatmeal Stout Panhead Custom Ales Emporium Brewing Get to da Choppa - Emporium Brewing Yeastie Boys White Noise - Yeastie Boys 8 Wired Wild Feijoa Sour Ale - 8 Wired Brewing Behemoth From A Can Peach IPA Behemoth Brewing Company Limited Fork Brewcorp Tainted Love Passionfruit & Juniper Sour Ale - Fork Brewcorp Sprig & Fern Doppelbock - Sprig & Fern Brewery Sprig & Fern Scotch Ale - Sprig & Fern Brewery Paynter’s Cider The Alchemist Paynter’s Cider Peckham’s Reserve Sweet Frenchie Cider - Peckham’s Cider Mount Brewing Co. Dark n’ Stormy Cider - Mount Brewing Co.

FMCG BUSINESS: THE SHOUT - JUNE 2019

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Schlenkerla Rauchbier

WHERE THERE’S SMOKE…

TO THE uninitiated, the notion of smoked beer might seem odd, unpleasant, or downright bizarre. After all, smoke is a flavour we associate with meat and barbecue. It’s not a flavour that we expect to find in a bottle of our favourite fizzy amber beverage. While such a perspective may be understandable, it may surprise some to learn that there was once a time when the majority of beer produced in the world had some degree of smoked character.

In order to make beer from barley, we must first malt the grain. The malting process begins with germinating the grain to develop enzymes, which will be needed to convert said grain’s starch into sugar. This germinated grain is then heated to arrest the growing process,

John Oszajca john@newzealandbrewer.co.nz

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FMCG BUSINESS: THE SHOUT - JUNE 2019

dry the malt, and to add varying degrees of roastiness, ranging from pale and bready to black and espresso-like.

Until the early 19th century, most malted barley was heated using open fires. The fuels used in these fires included wood, straw, and coal (amongst other things), and these fuels varied based on where the maltster was located and what materials were common and/or favoured in their area. Given that the malt was heated by an open fire, at least some of the resulting smoke would penetrate the malt and eventually find its way into the beer (a contribution that was often under-appreciated by maltsters and brewers of the era). Much in the way that Hickory differs from Mesquite when it comes to barbecue, each type of fuel imparted its own flavour into beer, even down to the variety of wood.

Many of our historical beer styles were born as a result of these imperfect malting practices of centuries past.

However, in 1818, an engineer by the name of Daniel Wheeler invented a new type of drum kiln that would nearly bring an end to smoked beer and change the brewing industry forever.

Inspired by a coffee roaster at work, Wheeler’s drum kiln was

[ beer feature ] a closed drum that rotated above a fire. The Loved by some and hated by heat dried and roasted the barley, while others, peat smoked malt is known keeping the smoke – and it’s often unwanted for contributing a sharp, phenolic, smoky flavours – out of the resulting beer. and dirt-like earthiness into beer.

The rotating drum also produced a much Its flavour contribution is so intense more consistent product, solving another that when used, it is typically major malting challenge at the time, and used in very small amounts. resulting in a wide variety of new malts.

Despite being “against the style Wheeler’s drum kiln, along with the guidelines”, peat smoked malt invention of the hydrometer, led to a rise most often finds its way into in popularity of pale, ‘cleaner’ beers, and Strong Scotch Ales as a subtle, soon smoked beers saw a steep decline infamously-Scottish, accent note. in popularity. However, there were a But if one is looking to truly few hold-outs – particularly in Bamberg, singe the flavour of peat smoke Germany – who stuck to their traditional into their memory bank, then Yeastie Boys ways and continued making smoked beer. find yourself a bottle of xeRRex xeRRex These handful of breweries became the from Yeastie Boys. xeRRex is an keepers-of-the-style that is now known annually brewed, 10% ABV ale made with as Rauchbier (German for Smoked Beer).

100% peat smoked malt. This is definitely not Today, the most popular of these German a beer for everyone, but it is a beer you will Rauchbiers are Brauerei Heller-Trum’s Aecht certainly never forget.

Schlenkerla, and Christian Merz Brauerei Spezial’s Rauchbier. Both breweries date Hefeweizen, Dunkel, Schwarzbier, and Manuka smoked malt back centuries and still do their own malting various styles of pale lagers. In addition to Here in New Zealand we are blessed to have to this day. Sadly, however, these wonderful these traditional beer styles, Beechwood Gladfield Malt, New Zealand’s own craft Bamberg Rauchbiers are nearly impossible smoked malt is also commonly used in maltster. Gladfield is known for creating a to come by here in New Zealand. many less traditionally smoked styles number of malts that are unique to New But while a traditional Bamberg of beer ranging from Porter to IPA, and Zealand. One such malt is their Manuka Rauchbier might be difficult to find here nearly everything in between. mmoked malt. Gladfield’s Manuka smoked in New Zealand, smoked beer itself is While it may be difficult to find a malt consists of top quality Canterburynot. As has been the case with many bottle of Schlenkerla Rauchbier here grown barley, smoked over 100% Manuka nearly-forgotten beer styles, modern in New Zealand, that doesn’t wood from the West Coast. Manuka craft brewers have not only brought mean that you can’t find malt imparts a smooth smoky it back, but have also begun using a few fantastic, traditional character that is ‘both floral and smoked malt in new and interesting smoked beers done in the sweet’. While Manuka smoked malt ways. Additionally, specialty maltsters German style right here at is used in a wide array of beer have begun offering a wider array of home. Renaissance Brewing styles, it works particularly well in smoked malt options than ever before, produced a seasonal traditional German styles; offering each one with its own characteristics.

Rauchbier, and Moa Brewing New Zealand’s craft brewer’s Let’s take a look at the different types Company produces a a chance to produce classic of smoked malt, the flavours each one Helles (Pale) Rauchbier that Rauchbiers with a Kiwi twist.

8 Wired Big Smoke contributes, and the typical applications is available in select New To get a sense of what Manuka of these unique malts…

Zealand craft beer bars (on brings to beer, try Hell draught only). For something Hole from Kainui Brew North End Beechwood smoked malt less traditional, be sure to try Co, a Manuka smoked, Brewery Pit Boss Traditional Bamberg smoked beers are a bottle of 8 Wired Brewing barrel-fermented, Red made with Beechwood smoked malt, Company’s Big Smoke, a rich, IPA with a touch of commonly referred to as Rauch Malt. chocolaty Porter with a healthy dose of sea salt. It is a uniquely Kiwi Beechwood smoke contributes a Beechwood smoked malt beer that seeks to capture smoky, woody, and bacon-like flavour the spirit of Kororareka and aroma to the finished beer. So Peat smoked malt in a glass. For something much so that several ‘bacon beers’ Peat smoked malt is far and away more traditional try North have been produced using only the most extreme of all the smoked EndBrewery’s Pit Boss. Pit Rauch Malt as the source of their malts. Peat has been used as Boss is a Bamberg-inspired, bacony flavours. While Beechwood fuel in Scotland for centuries. As smoked Doppelbock which smoke is certainly synonymous with such, peat-fuelled open fires were incorporates a healthy portion traditional Bamberg Rauchbier, many historically used in the malting of Manuka-smoked malt that other German styles of beer are process, and peat’s distinctive has the distinction of being is Kainui Renaissance Brewing Co often brewed with varying portions flavour contribution has long been a smoked in-house. You won’t Brewing Hell Hole of Rauch Malt, including Bocks, Rauchbier definitive note in Scottish whisky. be disappointed.

AS HAS BEEN THE CASE WITH MANY NEARLY-FORGOTTEN BEER STYLES, MODERN CRAFT BREWERS HAVE NOT ONLY BROUGHT IT BACK, BUT HAVE ALSO BEGUN USING SMOKED MALT IN NEW AND INTERESTING WAYS.”

FMCG BUSINESS: THE SHOUT - JUNE 2019

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