FMCG Business June 2023

TASTES LIKE VICTORY

55% OF NZ PREFER THE TASTE OF PEPSI MAX

TASTE CHALLENGE

54.86% of 14,062 participants chose the taste of Pepsi Max in blind taste tests against full sugar Coca Cola across New Zealand from 17.10.22 to 30.03.23

PEPSI MAX HAS CHALLENGED NEW ZEALAND’S BIGGEST SELLING FULL SUGAR COLA TO A BLIND TASTE TEST AND THE RESULTS ARE IN, REVEALING OVER HALF OF KIWIS PREFER THE REFRESHING TASTE OF PEPSI MAX THAT CONTAINS ABSOLUTELY NO SUGAR*.

FRUCOR SUNTORY, THE NEW ZEALAND DISTRIBUTOR OF PEPSI MAX, IS DELIGHTED TO REVEAL THESE FINDINGS, SAYS BEN ANDREWS, FRUCOR SUNTORY OCEANIA HEAD OF CSDS & PARTNER BRANDS.

“THE PEPSI MAX TASTE CHALLENGE ASKS KIWI COLA DRINKERS TO CHALLENGE THEIR TASTE BUDS AND IT’S SIGNIFICANT, AND SATISFYING, TO SEE THEIR TASTE PREFERENCES COMING THROUGH. THIS YEAR’S RESULTS ARE THE BEST WE’VE SEEN.

“WE THINK THIS WILL REALLY CHALLENGE PEOPLE’S PRECONCEPTIONS ABOUT COLAS AND WILL BUILD A NEW APPRECIATION FOR THE REFRESHING TASTE OF PEPSI MAX, MAKING PEOPLE THINK TWICE ABOUT THE COLA THEY PICK OUT OF THE FRIDGE.

“THESE RESULTS ARE UNDERPINNED BY REALLY STRONG SALES GROWTH FOR PEPSI MAX, WITH SALES GROWING YEAR ON YEAR, FAR AHEAD OF THE WIDER COLA CATEGORY.**”

THE BLIND TASTE TEST CHALLENGE WAS CONDUCTED ACROSS THE COUNTRY BY INDEPENDENT THIRDPARTY AUTHENTICATOR KANTAR RESEARCH. IT INVOLVED A SHORT QUESTIONNAIRE FOLLOWED BY A BLIND TASTE TEST OF PEPSI MAX ALONGSIDE THE BIGGEST COMPETITOR FULL SUGAR COLA. PEPSI MAX WAS THE PREFERRED DRINK FOR ALL AGE GROUPS, GENDERS, AND LOCATIONS.

THE PEPSI MAX TASTE CHALLENGE HAS BEEN CONDUCTED ACROSS NEW ZEALAND, UNITED KINGDOM, AUSTRALIA AND EUROPE, HAVING LAST BEEN CONDUCTED ON OUR SHORES IN 2021 WHERE PEPSI MAX WAS AGAIN DEEMED THE PREFERRED CHOICE.

TO CELEBRATE THE RESULTS OF THE CHALLENGE, PEPSI MAX HAVE LAUNCHED A ‘TASTE OF VICTORY’ MEDIA CAMPAIGN, WITH DIGITAL VIDEO, SOCIAL MEDIA, PRINT, AND OUT-OF-HOME ACTIVATIONS. THE NEWS OF PEPSI MAX WINNING THE BATTLE OF KIWIS’ TASTEBUDS WILL BE HEROED ACROSS THE FRONT COVERS OF NEW ZEALAND PAPERS, AS WELL AS SCREENS AND BILLBOARDS.

TO STOCK PEPSI MAX, CONTACT: BRENT SNADDON – NATIONAL BDM FRUCOR SUNTORY BRENT.SNADDON@FRUCORSUNTORY.COM

*Pepsi Max Taste Challenge carried out across New Zealand from 17.10.22 to 30.03.23, surveying 14,062 participants. 54.86% of participants chose the taste of Pepsi Max in blind taste tests against full sugar Coca Cola. Blind testing was conducted in three Auckland malls and three universities from across New Zealand. The challenge was conducted by a third party. ** IRI, Total Scan Market $ sales, 2022 calendar year vs 2021 calendar year.

Challenges, hot topics and innovations

Economic challenges have led to a shift in consumer behaviour. Many shoppers are adopting a variety of cost-cutting strategies, from meal planning, hunting for deals and substituting products, to downsizing purchases. Have these inflationary pressures had an impact on our love-affair with plant-based foods? Turn to pg 12-13 to see the latest findings from the FMCG experts at Circana.

Take a look at new launches and best sellers in the Hot Drinks, Baking and FreeFrom categories in this issue, and discover some of New Zealand’s finest, award-winning products on pg 18-20.

We also welcome guest writer Chris Green, author of Business By Design, this month. Chris is a strategist, mentor and facilitator with more than 20 years’ experience helping regional businesses.

Our legal team offers top tips for buying and selling a business on pg 31, and Chief Executive of the New Zealand Food and Grocery Council, Raewyn Bleakley, shares highlights from the recent AGM on pg 30.

Artificial Intelligence is a hot topic right now, so what does it have in store for supermarket shoppers? The obvious place to raise this question is ChatGPT. Turn to pg 28 to find out what happened when our shopper marketing guru Lew Bentley asked ChatGPT what shoppers could look forward to, that would make things better in future...

More hot topics and lively discussions are planned for 13th September, when the FMCG Business Marketing Summit returns with an innovation theme and a stellar line-up of new presenters who will share valuable insights to inspire your marketing approach. Our speakers will share consumer insights and research from Circana, creative new product designs and much more. The programme includes morning tea, lunch and networking drinks and we have Early Bird tickets available for a limited time – visit www.fmcgsummit.co.nz for more details.

We hope to see you there!

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

ON THE COVER

Bluebird celebrates 70 years by bringing back some nostalgic Kiwi favourites.

Read the full story on pg 21.

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Countdown is freezing prices on a revised list of basic food items

Basic grocery items are now more expensive than last year – rising by 12.5% compared to last April. Last year Countdown froze prices on more than 500 products as a measure to curb the cost of living crisis.

The price freeze is back, but has been revised to just over 300 products –including blue and green top milk - which would stay the same price they are now until the end of winter. The Countdown brand milk would stay at $5.69, a kilogram of beef mince at $16.90, and a kilo of chicken breasts for $12.90.

Just two vegetables were on the list – a pack of mushrooms remained at $4 and 4kg of potatoes at $10.

Countdown packaged goods commercial director Steve Mills said they could not control all the causes contributing to inflation, but hoped holding prices would help.

Last year’s price freeze garnered criticism for not necessarily including the basics included this year, but instead plenty of herbs and more higher priced items like salmon.

Foodstuffs, who last year followed suit with a roll back on some

of its essential items, was tight lipped on whether it will bring back the same scheme. Foodstuffs spokesperson Emma Wooster said the supermarket was focusing on the things it could control.

“This includes buying well, running our stores and supply chain as efficiently as possible, and keeping costs down. We’ll be keeping this focus on throughout 2023,” she said.

Consumer NZ head of research and advocacy Gemma Rasmussen said because supermarkets put their own brands on the freezing line, they were still winning. “In these instances the supermarket is both the supplier and the retailer, so they can retain higher profit, and it also means that increases their market power over other suppliers.”

Lincoln University Agribusiness’ Hamish Gow said the country’s expensive grocery bill was symptomatic of the entire industry model needing change. “Our food industry is still based around this middle, department-store, traditional supermarket with this large mixed offering – but we haven’t seen the differentiation of it in New Zealand like we have elsewhere in the world,” he said.

Source: RNZ

T&G commissions state-of-the-art automated packhouse

T&G Global has commissioned one of the largest apple packhouses in the Southern Hemisphere at its Whakatū site in Hawke’s Bay.

The highly automated facility, with 1.7 hectares of roof space, will be able to pack more than 125 million kilograms of apples per season once its two phased-construction is complete – twice the volume of apples currently packed.

T&G Global Chief Executive, Gareth Edgecombe, says the worldclass packhouse has been built to help meet future global consumer demand for premium apples from Aotearoa New Zealand.

“This state-of-the-art post-harvest facility will be instrumental in enabling us to manage increased volume growth, lift productivity and ensure our fruit arrives in market in an excellent condition,” says Gareth. “The packhouse, which cost close to $100 million, is being commissioned in two phases and integrates leading automation and technology, from the wet infeed area and defect sorting, to soft fruit handling technology and robotic fruit packers and palletisers, enabling us to do more with less.

“The completion of the facility and the installation of the first 220metre packing line will enable our Whakatū team to pack 90-100 bins per hour on the one line, lifting the productivity rate up to 1 bin per

person per hour. When the second line is installed, we’ll be able to pack up to 190 bins per hour, with a similar number of people.”

As part of T&G’s kaitiakitanga strategy and commitment, the packhouse has been designed to help conserve and protect natural resources, including 1,200,000-litre water tanks.

The new packhouse features robotic fruit packers and palletisers.

The price freeze is back, but has been revised to just over 300 products.

What’s

It’s Sunshine in a bottle - Kiwi style

Introducing Glow Lab’s new Bath range

Elevate your at-home self-care routine with Glow Lab’s new premium natural bath range of Bath Blends & Bath Salts. Formulated with magnesium and mood-enhancing essential oils designed to relax muscle tension, deeply hydrate and promote sleep, relaxation and sense of wellbeing. Enjoy the ultimate sensorial bubble bath with Glow Lab Bath Blends or soak in the mind-body benefits of Glow Lab Bath Salts, formulated with both Pink Himalayan & Epsom salts. For more information visit www.glowlab.co.nz

Two icons have collided!

The breaks are on me! KitKat teams up with Milkybar for the ultimate milky break. This legen-dairy collab is available in supermarkets, petrol stations and convenience stores in mouth-watering formats; bar (45g, RRP$1.90), block (160g, RRP$4.00) and sharepack (154g, RRP$5.50) – perfect for sharing. www.nestle.co.nz/brands/kitkat

Haribo’s newest kid on the block

An exciting addition to the Haribo family has hit New Zealand stores, Haribo Vulcano Fizz! Like the Haribo you know and love, new Vulcano Fizz delivers on mouth-watering flavour. With a sour liquid centre, these fizzy treats are truly unique, making them fly off the shelves.

For sales enquiries, call 09 410 1066; email  sales@houseff.co.nz or visit https://houseff.co.nz.

New Kiwi Sunshine. Full of natural fruit flavours, but without the sugar! Now available in two new 2L flavours: Crushed Lemon and Orange Mango. For sales enquiries email sales@kiwibeverages.co.nz or visit www.kiwibeverages.co.nz

New Nibblish Pure Fruit Swirls

Say goodbye to the stress of finding a healthy and delicious snack for your kids’ lunchbox and say hello to a convenient, 100% fruit snack with no added sugar, syrups, colourings, preservatives, or other nasties. Gluten-free, vegan and vegetarian friendly, and sustainably sourced, Nibblish Pure Fruit Swirls are transforming lunchbox snacks for Kiwi kids. Visit nibblish.co.nz

Hunt for best vegan saussies is on

For the fifth annual Vegan Sausage Awards, a new category of plant-based meat alternatives will be added to the usual sausage categories. The Awards will be taking place on 26th June at Khu Khu Eatery in Auckland and Aaron Pucci and Jasbir Kaur are among the confirmed judges.

“The Vegan Society Awards work to reflect the variety and choice available in the plantbased world in Aotearoa. It is a delight to be able to increase the Sausage Award categories and showcase the many delicious plant-based pastrami and other deli meats made here in New Zealand,” explains Vegan Society Spokesperson Claire Insley.

Last year’s Supreme Winner was Plan*t Sage and Onion, which Judge Mike McRoberts noted “had an edge, a level of sophistication. It can be eaten in many different ways: Breakfast, BBQ etc. The sage flavour and the sweetness of onion makes it a joy!”

Sausage and deli meat alternative makers from Aotearoa and beyond are all welcome to enter this year’s awards. All products must be available in New Zealand.

“Vegan sausages are here to stay, they are healthier for you, better for the environment and are a more compassionate way of eating, whilst still enjoying your favourite foods,” says Insley. “With over 8 billion people and rising, the move towards a plant-based economy is ever more pressing. Plant-based sausages are a fun and easy way to look after our planet and our health.”

The trend for plant-based foods is continuing and likely to do so for the foreseeable future, as noted in this recent report https://www.futuremarketinsights.com/blogs/plant-based-food

The hunt for the best vegan sausage in Aotearoa is underway! To register visit https://vegansociety.org.nz/nz-vegan-sausage-awards/ .

New World tops ratings among supermarkets for customer satisfaction

New World has secured the top supermarket spot in the Canstar Blue 2023 customer satisfaction survey, which was released in May.

The research, now in its 12th year, measures the satisfaction levels of Kiwis who have made a purchase in the last six months across a variety of categories including supermarkets.

Of the 2,500 New Zealanders surveyed, New World received 5-star ratings in areas like layout and presentation of store, freshness of produce as well as variety of products, which New World’s Head of Marketing CX Giselle Bleakley says helped secure the supermarket the top spot of overall satisfaction.

“It’s a wonderful recognition for our teams across New Zealand who work hard every day to deliver a fantastic in-store experience.

“Being a trusted supermarket is so important to the co-operative, and now more than ever, we’re focused on helping Kiwis find meal inspiration and value from their weekly grocery shop.

“This award shows us just how vital consistency and the overall shopper experience are to our customers. Everything from the layout of the store to the accessibility of the staff and the variety of fresh and seasonal produce available - it all matters when it comes to measuring consumer satisfaction and ensuring we keep our customers coming back.

“Our owner operators know their communities inside and out so we’re pretty chuffed to be ranked highly in such key

“Whether through our Everyday LowPrice commitment, Club Deals or our budget-friendly meal planners, helping New Zealanders find value and shop smart continues to be a big priority for us going forward,” Giselle says.

New World is part of the 100% locally owned and operated cooperatives Foodstuffs which also includes PAK’nSAVE and Four Square supermarkets. PAK’nSAVE was awarded 5-stars for the value for money category.

Last year’s Supreme Winner was Plan*t Sage and Onion

New World’s Head of Marketing CX Giselle Bleakley

Best in season

Winter weather brings out the best in many of our fresh fruit and vegetable crops. Frosts are essential for increasing the Brix or sweetness levels of root crops like pumpkin, carrots and swedes.

The cooler temperatures are also a key driver of consumers shopping for ‘comfort foods’ and ingredients for hearty, warming dishes featuring staples such as kūmara and potatoes.

Brussels sprouts, broccoli, kale, cabbage and cauliflower are also in demand and supplies are steady following weather disruptions earlier in the season.

Fruit displays this month should feature citrus, with Satsuma mandarins in good supply. Persimmons are also in good supply this month along with tamarillos, offering a burst of colour to winter fruit displays.

May and December and outside of this, they are imported to supplement New Zealand volume.

What to look for: Lemons should be heavy for their size with bright yellow skin and a pleasant fragrance.

Thin-skinned lemons are juicier and thick-skinned ones are better for zest. Avoid lemons that are soft or with any sign of mould.

Storage/ handling: Lemons will continue to colour after harvest. They should be handled with care and stored in the chiller.

Nutrition: Lemons contain a good source of vitamin C, which helps support immunity, a healthy metabolism and reduces fatigue.

Kiwifruit

Parsnips

Parsnips have had a slow start this year with a warm, wet autumn, but winter frosts are now providing a much needed boost to sweeten and firm up this delicious root vegetable.

The current crop looks to be a good size. Rising costs of growing are reflected in pricing this season, suppliers note that consumer expectations of ‘perfect’ produce are a contributing factor to this situation.

What to look for: Choose smooth, firm parsnips, ideally 5-7cm in shoulder diameter and 19-25cm long.

Storage/handling: Parsnips should always be chilled. Avoid storing parsnips near apples or pears as they can emit a gas that gives parsnips a bitter taste. Smaller chilled displays with a consistent turnover of fresh product is ideal to keep them white, crisp and saleable.

Nutrition: Parsnips are a source of vitamin K, essential for healthy blood clotting. They are also a source of dietary fibre which supports digestive health.

Lemons

Lemons are a staple fruit that need to be well-stocked in your produce department year-round. The bulk lemon crop is harvested in New Zealand between

New Zealand’s largest fruit crop, kiwifruit, are grown predominantly in the Bay of Plenty and Gisborne regions. The green kiwifruit season runs from April to January and the gold kiwifruit from April to October. Small volumes of the Kiwiberry and the Ruby Red Zespri kiwifruit were also picked this year and provide a good contrast to traditional kiwifruit displays.

What to look for: Choose plump, fragrant fruit without blemishes.

Storage/handling: New season fruit will likely be quite firm, so condition your fruit before putting out on display. A firm Zespri kiwifruit that is stored at room temperature will take about 2-3 days to ripen.

Nutrition: Kiwifruit are good sources of vitamin C and folate which both support mental wellbeing. They are also a source of vitamin E, which acts as an antioxidant to help protect the body against free radical damage.

“Kiwifruit are good sources of vitamin C and folate which both support mental wellbeing.”

Pressure on plant-based foods

What impact have inflationary pressures had on Kiwis’ love-affair with foods derived from plants?

Julie Bramley Market Insights & Research Consultant Circana

Economic challenges have led to a clear shift in consumer behaviour. Shoppers are increasingly adopting a variety of cost-cutting strategies, from meal planning, hunting for deals and substituting products, to downsizing purchases and occasionally going without. Consequently, while total grocery sales have increased in terms of dollars, the quantity of goods purchased has not kept pace. In essence, people are spending more money, but getting less in return. This begs the question: how have inflationary pressures affected sales of plant-based foods, products commonly positioned as premium options?

According to Circana’s Cost of Living Survey1 conducted in March of this year, 42% of New Zealand household shoppers are eating less meat as a means of saving money. The trend of reducing meat consumption is not new; red meat intake per

capita in New Zealand has declined by 11% over the past decade and a staggering 45% compared to 20 years ago2. In a 2021 plant-based study by Circana3, health emerged as the primary motivator for reducing meat consumption, with weight loss and cholesterol reduction, as well as overall health and nutrition being driving factors. However, the sharp rise in the cost of living, and the subsequent pressure on household budgets, has become an additional influencing factor in Kiwis’ dietary choices. During the pandemic, sales of meat alternatives enjoyed a significant surge as consumers sought out healthy protein substitutes. In annual sales to May in 2021 and 2022, these products experienced year-on-year value sales growth of more than 11%4, accompanied by strong unit growth. However, fastforward 12 months and quarterly data to May 20235

shows the category has experienced a slowdown. Interestingly, there are some segments which have thrived, most notably, vegetarian bites – which includes products such as nuggets and tenders. These represent $1 in every $5 total category spend, and have exhibited 28% value growth and 20% unit sales growth in the latest quarter. Specifically, Let’s Eat, a plant-based brand launched by Inghams in 2020, has played a significant role in driving almost half the category’s growth. Their frozen tempura nuggets offer an affordable ‘fakeaway’ experience, appealing to consumers seeking to reduce overall spending.

Looking beyond meat alternatives to plant-based foods as a whole, sales surged over the past couple of years. In a special cross-category project conducted by Circana in 20216, plant-based products experienced annual growth of 11.5%, while overall food and beverage sales declined. One notable success story within this trend is the dairy-free shelf-stable milk category, which has more than doubled its annual grocery sales since 20187. In the past year alone, grocery sales of these milk alternatives, which include oat, almond, soy, coconut and rice varieties, surpassed $100 million.

However, categories that offer plant-based alternatives at premium price points are not faring as well as their counterparts. This is particularly evident in the yoghurt, fresh meals, ice cream and cheese segments. While consumers were previously eager to

try perceived healthier choices within these categories, such luxuries may have become unaffordable during the current economic climate.

The World Health Organisation’s study Climate Change 2023: Synthesis Report – which has been dubbed a survival guide for humanity – identifies eating more plants and less meat as one of ten solutions needed to mitigate climate change. While this is less of a driver for Kiwi consumers – Circana’s plant-based study3 in 2021 revealed environmental factors are a key motivation for just 27% of household shoppers – it is undeniably important. It’s therefore imperative companies continue to invest in product innovation to be better able to provide affordable plant-based alternatives for shoppers influenced by economic necessity.

Although there are some bright spots within the plant-based foods industry, not least dairy-free shelfstable milks, premium-priced plant-based options have faced challenges as affordability has become a key driver in consumer decision-making.

At Circana, we predict that once inflationary pressures ease, we will once again experience a plantbased foods resurgence.

“Red meat intake per capita in New Zealand has declined by 11% over the past decade”

Fabulous ‘Free-From’ Treats

of new allergy-friendly products arriving in store.

Look out for a new dairy-free sour cream alternative from Angel Food and check out some of the winners of the “Free From” category at the recent Outstanding NZ Food Producers Awards*, to see what’s new, local and top notch quality.

* https://www.outstandingfoodproducer.co.nz/free-from-medal-winners-2023

LILO Desserts

LILO Desserts launched two grab’n go cheesecakes in New World in 2022, as winner of the 2021 Foodstuffs Foodstarter competition.

LILO Desserts are delicious, creamy cheesecakes, made here in New Zealand using premium ingredients. The desserts are gluten free and

dairy free and appeal to all ages. In fact, nine out of 10 tasters couldn’t tell it was dairy free when they tried it.

Currently ranged in the chiller at New World are Lemon & Golden Kiwi and Otago Summerfruits.

“So far so good, considering it’s a ‘new’ category - chilled desserts are very limited. So far in key stores we’re averaging about 6-8x units per store per week,” explains General Manager Sam Guernier.

LILO was founded after noticing that up to 30% of NZ fruit can be thrown away, not fit for export or sale. So LILO made it their mission to use ‘’Revalued Fruit’’ from New Zealand - imperfect fruit that would otherwise be wasted - but is still perfect nutritionally and taste wise.

A quick snapshot

LILO are now working on a frozen offering as they found that shoppers tend to look for desserts in the freezer rather than the chiller. They will keep the chilled range for grab’n go but are expanding the range, also adding two new delicious flavours.

“We’re also now looking to expand into the convenience / QSR market for the mid afternoon snack / dinner dessert option,” comments Guernier.

“Through our in store tastings and research, we’ve found that all shoppers (whether seeking plant based or dairy) are looking for high quality and delicious tasting permissible desserts for themselves and their family.” Contact hello@lilodesserts.com for any enquiries.

New Nibblish Pure Fruit Swirls

Nibblish Pure Fruit Swirls are transforming lunchboxes for Kiwi kids.

Parents can say goodbye to the stress of finding a healthy and delicious snack for their kids’ lunchbox, and say hello to a convenient,

100% fruit snack with no added sugar, syrups, colourings, preservatives, or other nasties.

“Our Pure Fruit Swirls are designed specifically to provide a no-mess, no-fuss pure fruit snack that kids will love. With this range we’re solving a key tension point for our consumers; creating truly good for you products, that kids will actually eat. Our Pure Fruit Swirls reflect our core values: staying as close to nature as possible and using real food, minimally processed. While appealing to our Nibblish fans – the kids! With no added sugars, sulphites or preservatives, we’re proud to bring our range of Nibblish Pure Fruit Swirls to kids’ lunchboxes across New Zealand,” explains Charlotte Christensen –Head of Marketing.

Christensen adds: “61% of consumers still struggle to find snacks that are ‘better for them’ and that their kids would want to eat, and 70% want their kids to try more plant-based foods (Euromonitor –2021 Trends Shaping the Future of the Food and Nutrition Industry).”

“Appealing to our consumers, both parents and kids, is at the heart of everything we do.”

So, with every packet of Nibblish Pure Fruit Swirls, kids receive an Explorer collector card. A fun and engaging card that children can learn, interact and play with. If all 40 Explorer cards are found, winners receive an exclusive Nibblish prize pack, including: a custom explorer suitcase, the Pure Fruit Swirls range, a compass, binoculars, custom Nibblish tee and a bucket hat.

Nibblish Pure Fruit Swirls are made from 100% fruit and available in three tasty flavours: Raspberry, Mango, and Strawberry – all deliciously infused with Kiwifruit and Apple too.

Find Nibblish Pure Fruit Swirls at New World and PAK’nSAVE stores or www.nibblish.co.nz. For orders, contact Tom Fisiihoi (tom@nibblish.co.nz).

“Gluten-free, with no added sugar or preservatives, Nibblish Pure Fruit Swirls are transforming lunchbox snacks for Kiwi kids.”

Hot Drinks

Trends, best sellers and iconic brands in NZ supermarkets.

category insights

What’s new and trending in our tea and coffee aisles?

Even with the transition back into the office, there is a continued shift towards in-home coffee consumption as consumers prioritise flexible working and reducing costs.

The Foodstuffs team says they have seen the trend towards sustainability also resurface, with consumers focusing on not only packaging but also the sourcing of coffee. Additionally, the post covid period has witnessed the growth of no/low caffeine products, reflecting ongoing health and wellness trends. The global popularity of Cold Brew also presents itself as a potential trend within New Zealand.

Foodstuffs recent sales data has shown NCC (Nespresso Compatible Capsules) and Bean to cup machine penetration grow, with Nespresso customers shifting from online into retail.

Foodstuffs sales have also shown that the household penetration of instant coffee has declined while the Café Style segment has seen growth due to its convenience for the consumer. Foodstuffs don’t predict this to last for an extended period as New Zealanders continue to closely watch their weekly spend.

Meanwhile, the FMCG Business team spotted a new range of teas arriving in stores, with dessert flavours such as Caramel and Ginger, Caramelized Pear, Apple Pie, Hazelnut Cocoa, Orange and Cinnamon and Spiced Chai.

Dilmah - make the world a better tea

It’s the simple Dilmah ethos of Taste, Goodness, Purpose that continues to resonate

gourmet range of Dilmah

Dilmah Earl Grey product Campbell, Head of Sales & Marketing at Dilmah NZ.

“Dilmah is differentiated from other tea brands, bringing unblended, hand-picked Ceylon tea to New Zealand and using at least 15% of profits to change the lives of less fortunate children, women and men and to conserve the environment. Visit www.mjffoundation.org to find out more.

“We continue to work hard to “Make the World a Better Tea” and want to thank Kiwis for once again voting Dilmah as the ‘Most Trusted Tea Brand’ as part of the annual Readers Digest survey for 2023.” #DoTryIt!

*Source Circana: Dilmah Gourmet Black Specialty Value % growth NZ Grocery QTR to 23/04/23

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

“Kiwis value the quality and integrity that Dilmah delivers” Nicole Campbell, Head of Sales & Marketing at Dilmah NZ

Dilmah CEO Dilhan Fernando

New Zealand’s finest

We celebrate some of the amazing, medal-winning products from the Outstanding New Zealand Food Producers Awards 2023.

Big Glory Bay King Salmon

Indulge in restaurant-quality meals from the comfort of your own home with Big Glory Bay King Salmon Portions. These ready to cook, fresh and boneless portions come in a convenient 340-gram twin pack. Sustainably ocean-farmed in the pristine coastal waters of Stewart Island, this awardwinning salmon is adored by world-renowned chefs for its distinctive, rich, smooth flavour and tender melt-in-the-mouth texture. Taste the Big Glory Bay difference as you enjoy consistently exceptional quality in every bite. Whether you’re a seasoned home chef or just looking for a delicious and healthy meal option, make Big Glory Bay King Salmon your go-to choice. Try it today and elevate your dining experience to the next level! Now available in select New World, PAK’nSAVE, and Four Square supermarkets in-store and online across the North Island. bigglorybay.co.nz

Little ‘Lato

Little ‘Lato Mango Lassi did it again, taking out the champion award for Best Free-From! In the judges’ words “Nailed It”.

Gold, Silver and Bronze medals were also awarded to Little ‘Lato Peanut Butter Chocolate, Coconut Caramel Cashew and Passionfruit White Chocolate products. Handcrafted in Auckland using traditional Italian gelato techniques, every small batch of Little ‘Lato gelato is churned to velvety perfection, making use of extraordinary flavours and real ingredients.

These four winners are just a small selection of the Little ‘Lato plant-based flavour range, each of which are made with just as much imagination and indulgence as any dairy concoction… we hope you wouldn’t be able to tell the difference!

You can find Little ‘Lato scooping up throughout Auckland, Rotorua, Hahei, Timaru and Taupo. You can also find pints stocked in Farro Fresh, Moore Wilsons and a number of other delis, cafés and boutique grocers throughout the country. For more information visit littlelato.nz or email hannah@littlelato.nz

Pete’s Natural Sodas

PURE NZ Ice Cream

We believe in purity, provenance and sustainability – meaning all our flavours are naturally intense. Our ingredients are carefully selected, from premium coconut cream to exotic mango flesh, so you can be sure that only the finest produce is used to handcraft your serve of PURE deliciousness.

ph: +64 (0)3 443 7792

e: icecream@purenzicecream.co.nz

w: purenzicecream.com

Pete’s Natural Sodas offer a deliciously sustainable beverage option. With a solar-powered factory in Motueka, Pete produces sodas using 100% natural ingredients and locally sourced fruit that helps reduce NZ’s fruit wastage. Pete’s sodas are a healthier alternative to the standard sugary sodas. For orders contact info@petesnatural.co.nz

www.petesnatural.co.nz

Akaroa Salmon

For over 25 years, Akaroa Salmon has been perfecting their Hot-smoked salmon recipe using only three ingredients: Akaroa King Salmon, Manuka smoke and New Zealand sea salt.

Akaroa salmon is the smallest ocean-raised king salmon farm in the world, carefully raising salmon since 1985. Akaroa Salmon has won gold for the last three years running at ONZFPA for their Hot Smoked Salmon, but the list of accolades is even longer including the Cuisine Artisan Award winner for the same product back in 2011.

No sugar is used at all in the wet brining process so it fits with keto and paleo diets. The King Salmon is raised here in Akaroa, New Zealand so you can be guaranteed of its provenance. Ocean-raised for the best flavour without hormones or antibiotics.

Now available with retail and foodservice packaging - with barcodes and full nutritional info.

For orders and more information visit www.akaroasalmon.co.nz

Deep South Aspiring Caramel Frappé

When one of New Zealand’ premium ice cream makers gets together with one of the country’s top specialty coffee roasters, you expect something special as a result. Deep South’s Aspiring’s new Caramel Frappé is an ice cream taste sensation infused with Flight coffee, crunchy caramel pieces, and a buttery caramel ripple.

www.deepsouthicecream.co.nz

Molly Woppy

Molly Woppy’s Choccy Coconut Ruff and Oaty Super Seedy cookies have been awarded Silver at the Outstanding Food Producer Awards 2023. Made with 100% love in NZ using only the best ingredients, the Molly Woppy Plant based range (RRP $8.99) has become a firm favourite in this on trend food category. www.mollywoppy.co.nz

Raglan Food Co

Raglan Food Co brought home the gold this year with two medals - one for their much-loved Natural GreekStyle coconut yoghurt and one for their deliciously tasty Organic Passionfruit! Their Vanilla Bean, Organic Blueberry and Boysenberry coconut yoghurts also came away with bronze medal wins. RFC’s dairyfree range now consists of not only yoghurt, but kefir and condiments too. For order enquiries, email: orders@raglanfoodco.com

The Lucky Taco

Families in Aotearoa have had taco nights at home for decades, but nothing has prepared them for The Lucky Taco’s NEW Taco Kits.

Soft, velvety, corn tortillas, fresh Salsas and authentic Marinades. And they’re 100% gluten free and vegan friendly! Roja (the red one) and Verde (the green one). Both packed with flavour that’ll take your mouth to Mexico! theluckytaco.co.nz

sarah@theluckytaco.co.nz

allmite gold®

MiteyCo’s hero product allmite gold® is a premium nutritional yeast spread that is made with a tahini base with added turmeric and apple cider vinegar. It is vegan friendly, nut-free, dairy-free, and has a gluten-free recipe. Delicious and versatile, allmite gold is an awardwinning breakfast spread that has a toasted golden colour. To become a stockist contact hello@miteyco.com today.

allmitegold.co.nz, @allmitegold

FMCG Business

New Product Champion Big Glory Bay Fresh NZ King Salmon Portions

Restaurant closures forced by the Covid pandemic prompted the creation of Big Glory Bay Fresh New Zealand King Salmon Portions - this year’s winner of the 2023 FMCG Business New Product Champion at the Outstanding NZ Food Producer Awards.

Sanford-owned Big Glory Bay NZ King Salmon was primarily distributed in premium foodservice in New Zealand and the US and when foodservice closed during the pandemic the company decided to expand its Big Glory Bay salmon to enable consumers to enjoy it at home. Sanford’s ‘pivot’ made Big Glory Bay salmon the first premium brand available in ‘bone out, two portion packs’ in local supermarkets.

Big Glory Bay Senior Brand Manager, Christina Huesgen explains that the company also knew customers sometimes felt awkward at the seafood counter when they didn’t know how much fish to order and how much the fish would cost. She says, “We wanted to eliminate this barrier by offering a fixed weight salmon product, prepped with bones removed, pre-priced so consumers know exactly what they are getting and how much it will cost them.”

Feedback from consumers and retailers has been very positive and it found favour with the Outstanding NZ Food Producer Awards judging panel too. It was awarded a Gold Medal as well as FMCG Business New Product Champion in the 2023 Outstanding NZ Food Producer Awards. The judges tasting notes said the salmon was ‘Very clean, sweet flavour. Fine texture and delicious.’

Portioned into a convenient twin pack, the restaurant-quality salmon has been developed to deliver superior eating. Each portion has distinctive marbling, a luxurious colour and a rich, smooth flavour, with

tender melt-in-the-mouth texture. As well as tasting great, Big Glory Bay NZ King Salmon portions are a source of protein and Omega-3.

The Rakiura, Stewart Island location makes Big Glory Bay one of the world’s most remote aquaculture farms and provides the key to its superior flavour. The cool temperature of the water, which averages around 120C, means growth is slow, giving the farmed NZ King Salmon time to develop a rich, distinctive flavour.

Raised with the highest ethical farming standards, Big Glory Bay NZ King Salmon are bred sustainably in the open ocean. They are free of hormones, antibiotics and diseases. All Big Glory Bay NZ King Salmon are fully traceable back to Big Glory Bay, as its salmon is verified through Oritain, which uses science to verify product origin.

Sanford recognises the importance of the Stewart Island community and in 2020 established the Salmon Fund, with 10c from every fish processed returned to the community. The value of this fund was affirmed in 2022 with the development of a helicopter pad, which was used for a helicopter to rescue an injured tramper, on the day it opened.

Big Glory Bay Fresh New Zealand King Salmon Portions have a $24.99 RRP and are available in 50 selected North Island Foodstuff stores including; PAK’nSAVE Wairau Road, New World Orewa, Four Square Oneroa, New World Victoria Park, Four Square Matakana, Four Square St Heliers, New World Mangawhai, PAK’nSAVE Lower Hutt and New World Victoria Park.

They will soon be available throughout the country. For more information and to order contact the Big Glory Bay team on email info@bigglorybay.co.nz or visit http://www.bigglorybay.co.nz

The Rakiura, Stewart Island location makes Big Glory Bay one of the world’s most remote aquaculture farms and provides the key to its superior flavour.

Bluebird celebrates 70 years by bringing back nostalgic Kiwi favourites

A staple in the pantry, at BBQs, picnics, and parties, Bluebird chips have been loved by Kiwis for years. This year marks the iconic brand’s 70th birthday, and to celebrate Bluebird is bringing back three of its most popular flavours, sure to delight chip enthusiasts across the country.

As voted by Bluebird’s Facebook community, three iconic chips will be hitting supermarket shelves for a limited time only; Lamb & Mint, Crispy Bacon, and nineties favourite Tasty Cheese CC’s.

Senior Brand Manager for Bluebird, Natalie Johnson, says:

“We’re excited to be celebrating 70 years of Kiwis’ favourite chip brand, Bluebird. We had an overwhelming response to our social media callout and know Kiwis will be happy snacking on these nostalgic limitededition flavours. There’s no better way to celebrate our milestone!”

Bluebird’s story began in 1953, when young entrepreneur, Les Saussey, started selling popcorn and later potato chips, at Auckland’s Western Spring Speedway. The popularity of his Bluebird chips quickly grew and were offered throughout New Zealand.

Today, the iconic snack brand employs more than 350 people in its

South Auckland-based factory and purchases more than 30 million kilograms of fresh Kiwi potatoes each year, making a significant contribution to local jobs, agriculture and the economy.

Bluebird General Manager, Michelle Cassettari, says the company is incredibly proud of its heritage.

“This year marks a significant milestone for the brand, but more importantly, for the people behind Bluebird – our people and our farmers.”

Bluebird is also looking to the future and is committed to minimising waste and promoting positive change for the planet and its people.

“We’re doing our part to maximise our positive impact on New Zealanders’ lives and our environment. All our potatoes and corn are sustainably sourced and we’re working closely with our farmers to establish regenerative farming practices. In addition, we have a program to reduce water usage at our Wiri manufacturing facility, which is proudly powered by 100% renewable energy,” adds Cassetari.

“We are looking forward to Bluebird continuing to take pride of place in Kiwi pantries for the next 70 years.”

“

All our potatoes and corn are sustainably sourced and we’re working closely with our farmers to establish regenerative farming practices.”

Bluebird General Manager, Michelle Cassettari

Better Baking

What’s new and trending in baking ingredients?

Moving away from the challenges of a Covid world, as people transition back to the office, an increase in out-of-home food purchases and consumption habits has led to a decline in supermarket baking mix sales, says the Foodstuffs team.

According to recent sales information from Foodstuffs, consumers are shifting their habits away from in-home baking, resulting in a drop in sales within this category. More specifically, baking cocoa, baking chocolates, and yeasts have experienced decreased sales, indicating a preference for purchasing baked goods outside the home.

While the overall baking needs category remains stable, there are visible changes within each segment. Consumers have become more value conscious, leading to a decline in spend per customer across the category.

Sustainability and environmental considerations have also emerged as important trends, particularly within the plant-based ingredients categories.

The Foodstuffs team has noted that health-conscious consumers are also driving new product development in the baking category with a

wide range of alternative sweetener options now available, providing greater choice beyond stevia.

A journey of vanilla innovation for Heilala

Shoppers can indulge their senses and elevate their baking creations with Heilala Vanilla, a brand that combines innovation, passion, and a commitment to making a positive impact.

Since its inception in 2002, Heilala has grown from a small project born out of a cyclone in Tonga to a global leader in the vanilla industry.

Bridget Ensor, Business Sales Manager at Heilala Vanilla explains: “What sets Heilala Vanilla apart is its constant pursuit of new and exciting vanilla-centric products. From traditional vanilla extracts and pastes to an alcohol-free range, Heilala ensures that there is something for everyone. Their new alcohol-free products are created using a gentle extraction process with glycerine, resulting in a smooth, buttery, and bourbon-like flavour that can effortlessly replace traditional extracts.

“Moreover, Heilala has taken the vanilla extract category to new

heights by introducing amped-up flavours. Imagine adding a burst of berry, cocoa, or coffee to your baked goods, or infusing them with the delightful essence of butterscotch, gingerbread, or apple pie. With Heilala’s pure vanilla extract as the foundation, these flavours bring a whole new level of excitement to the home baker’s pantry, adding a touch of sweetness, richness, and passion to every recipe.”

As Heilala Vanilla continues to innovate and expand its range, they remain true to their purpose of making a positive impact.

For more information or to order Heilala Vanilla, contact your Selling Solutions representative.

Selling Solutions ph 0800 735 542 Email info@sellingsolutions.co.nz

New infused butter

Westgold’s newest addition to its infused butter collection is based on a traditional old favourite of mixing creamy butter with cinnamon and sugar –perfect for baking projects this winter.

“The release of our new Cinnamon Sugar infused butter is timely given the appetite for comfort food in the winter months ahead. Many people have nostalgic and very happy childhood memories of their parents putting cinnamon and sugar on toast,” says Hamish Yates, Westland Milk Products’ General Manager Sales and Marketing.

Westgold’s Cinnamon Sugar infused butter is the latest in the company’s continued development of new infused butter flavours.

“The introduction of our new butter range has resulted in growth in the small butter format segment,” Yates says.

Source: Circana MarketEdge Grocery Data MAT to 23/04/23 (Selected segments)

“Heilala has taken the vanilla extract category to new heights by introducing amped-up flavours”

Bridget Ensor, Business Sales Manager

good business

‘Data Supermarket’ for NZ primary sector

A new ‘Data Supermarket’ can assist New Zealand’s primary sector in identifying suitable new land opportunities.

Although Te Puke is well-known as New Zealand’s kiwifruit capital, new research might indicate that this top spot could be contested in the future. Effectively, suitable kiwifruit production land has been identified in Waikato, Taranaki and the top of the South Island.

With the launch of the Data Supermarket, information about the land use suitability and production potential of a wide variety of crops became much easier to find. The Data Supermarket is a new online storehouse of data about the ingredients, food and fibre New Zealand can grow now and in the future. It includes information about a wide array of vegetable, fruit, arable,

profile

animal, plant and tree crops, plus climate and economic data.

Dr Robyn Dynes, research lead at AgResearch, says the goal of the Data Supermarket is to assist the primary sector to identify a greater range of suitable land opportunities.

The Data Supermarket is free, and is stocked full of datasets that provide a broad understanding of the benefits and consequences of a wide range of land use opportunities. The range of datasets is growing all the time and each dataset includes information about its limitations and how the data was produced, and most include GIS layers. The information can be downloaded for use in thirdparty tools. Data is open-access and suitable for New Zealand use only. The Data Supermarket is now accessible at www.landuseopportunities.nz .

Seamless connection between your brands and customers

In the fast-paced world of FMCG, look no further than Carroll’s, New Zealand’s leading specialist 3PL provider. With a peoplecentric approach, commitment to innovation, and unwavering dedication to clients, Carroll’s stands out as the ideal choice for your supply chain needs.

Carroll’s is a private, family-owned 3PL full service logistics company with over 50 years of experience in the industry. We understand the unique challenges faced by FMCG businesses. By specialising in small items with high-volume pick, pack, and delivery fulfillment, we ensure efficiency and accuracy at every step. Our total 3PL solution guarantees flexibility, scalability, and cost savings, handling 500 to 25,000 processes per month, from secure warehousing to nationwide delivery.

Seamless connection between your brands and customers is our priority. With Carroll’s 3PL fulfillment, your products will reach your customers at the right time, using any delivery method you require. Our dedicated team will manage logistics around the clock, ensuring your goods are always where they need to be.

Carroll’s is committed to sustainable futures. We are transitioning to a fully electric container unloading fleet within the next five years, complementing our 100% electric warehouse fleet. By choosing Carroll’s, you align your business with environmentally friendly practices.

Partnering with Carroll’s means your goods are in safe hands. Our proprietary systems guarantee over 99.6% accuracy in every aspect of storage, picking, packing, and delivery. With an extensive fleet of vehicles and purpose-built warehouses, we maximise space usage and minimise costs.

Transform your supply chain with Carroll’s. Call us today to discuss your unique requirements and discover how our specialist 3PL services can elevate your business. Experience unrivalled service, operational excellence, and peace of mind working with industry experts. Together, let’s shape a successful future for your business.

Contact Chris Carroll.

Email chris@carrolls.co.nz

or ph 021 549 800.

Chris Carroll, Managing Director, Carroll’s Logistics

Brand-new Four Square for Te Kowhai

Foodstuffs North Island has opened Four-Square Te Kowhai, in rural Waikato. Featuring the latest designs and innovations, the store is operated by first time owners, Satnam and Randeep Kang.

Designed to meet the needs of the Te Kowhai community, there’s a focus on convenience and ease with the new store offering a wide range of essentials, fresh foods solutions, self-checkouts, along with a great range of convenient meal solutions including barista-made Flight coffee and food-to-go options including fresh sandwiches, chicken and chips, Goodtime Pies and hot cooked chicken.

Located at 561 Horotiu Road, Four Square Te Kowhai will provide a convenient shopping option for residents and visitors to the area. The store is approximately 450 square meters in size and stocks over 3,800 products located over 12 aisles. The store also has two self-checkouts, three team member operated checkouts and 20+ car parks across the development.

First time owner operator Satnam Kang started his journey with Foodstuffs North Island, the co-op behind the PAK’nSAVE, New World and Four Square brands in 2009, joining the produce department of New World Botany where he spent seven years in a range of roles, before moving on to New World Whangaparaoa and later, PAK’nSAVE Papakura.

Satnam says: “I’m really excited to be serving the Te Kowhai community. It’s a great town that’s seeing a lot of growth, and this next generation Four Square is going to bring a new level of convenience to town – life’s about to get a lot easier for locals! We’ve got a great range of products and a strong café offering, which means

people won’t have to drive out of town anymore to stock up on the essentials. Having been around the local kindergarten, school, and retirement home, I know everyone is very excited.”

The new store has created 11 jobs for the local community and represents a $2.5 million dollar investment in the area.

David Gordon, Head of Four Square at Foodstuffs North Island, says he’s excited to have Four Square join the Te Kowhai community and also support Satnam and Randeep as local business owners: “Four Square Te Kowhai is another fantastic example of how our iconic Kiwi brand continues to evolve. We’ve been serving local communities since 1924 and have a big focus on transforming our offer in order to continue bringing a world class grocery experience to communities right across the North Island.”

Foodstuffs North Island is a cooperative of 350 grocers who own and operate their local New World, PAK’nSAVE and Four Square stores in communities around the North Island. Four Square Te Kowhai will be open 7 days from 7am – 8pm.

Fast Facts

• Operated by first time owners Satnam and Randeep Kang

• Latest design and offer

• 450 square metres of retail space

• 11 new jobs created

• 3,800+ products available

• Two self-checkouts and three team member operated checkouts

• 20+ car parks for the complex

• $2.5m dollar investment in the local community

• $100m investment by Foodstuffs in building and transforming co-op stores each year.

Owner operators Satnam and Randeep Kang

Food-to-go options at the store include Goodtime Pies.

The Lucky Taco kits

This month’s finalist for the FMCG Business Product of The Year Award is a tasty and convenient meal kit range from The Lucky Taco. Established in 2013, The Lucky Taco is the spicy brainchild of husband and wife team, Sarah and Otis Frizzell. Besotted with tacos and after a love affair with food trucks during their honeymoon to Los Angeles and Mexico, the pair set about to give keen New Zealanders a taste of the real deal - fresh, tasty and authentic soft shell tacos, served from a glittering, shiny taco truck.

After 10 years of pumping out mouthwatering tacos to eager Aucklanders, the Frizzells

thought it was time to take all their learnings and give New Zealanders a home taco kit product worth getting excited about.

The Lucky Taco Roja (the red one) and The Lucky Taco Verde (the green one) kits are 100% gluten free, dairy free and vegan friendly, with soft, velvety, corn tortillas, fresh salsas and authentic marinades packed with flavour that’ll take your mouth to Mexico!

Both Taco kits have won a Gold medal at the Outstanding NZ Food Producer Awards 2023. The multi-award-winning Lucky Taco products are sold at Farro Fresh stores and online at https://theluckytaco.co.nz/products/ .

FMCG BUSINESS Product Of The Year

• FMCGPRODUCT OF THEYEAR • PRODUCT OF THE YEAR

Do you have a Hero product that stands out from the crowd? If there’s a tasty tastebud teaser, NPD rockstar, or best seller in your portfolio that deserves to be crowned ‘Product Of The Year’we’d love to hear from you! We’ll showcase some of the finalists in upcoming issues and reveal the FMCG Business Product of the Year later in 2023.

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

100% gluten free, dairy free and vegan friendly with soft, velvety, corn tortillas, fresh salsas and authentic marinades”

Supermarket shopping with AI

With all the recent GPT chatter going on about how the world is changing, I thought I’d see what Artificial Intelligence has in store for supermarket shoppers. The obvious person to ask about this was Mr ChatGPT. First, I asked what shoppers could look forward to that would make things better. There are seven main areas that AI thinks it can make things better for supermarket shoppers:

1. Personalised recommendations – Based on shopper habits, promotions, recipes and preferences.

2. Smart shelves – Making sure that products are always in stock and ready to buy.

3. Efficient check-out processes – Providing more selfservice and faster payment.

4. Enhanced customer service – Chatbots and virtual assistants that can answer all my questions in different languages.

5. In-store navigation – Prompts that can guide me around the store, saving time and reducing frustration.

6. Smarter pricing and promotions – Offers that are tailored to me and my purchasing preferences.

7. Reduced food waste – Minimising the amount of unsold perishable items by optimising expiry dates, sales patterns, ordering and customer demand. Next, I asked Mr GPT what would make things worse for supermarket shoppers. Six issues emerged:

1. Loss of human interaction – The personal touches of a welcome smile and helpful thanks are under threat.

2. Privacy and data concerns – We provide supermarkets with a great deal of personal information both consciously and unconsciously. Can they be trusted with it?

3. Technical glitches and malfunctions – As we know from pretty much every digital system in life, they do fall over from time to time, and they do get things wrong.

4. Bias and discrimination – A big topic of discussion around AI is the risk of unconscious or conscious bias and how that can discriminate against certain people.

5. Technical dependency – Every day our lives seem to be more and more embedded with technology and the need to adapt to software. This is not always desirable or easy to achieve.

6. Lack of authenticity – When machines try to interact with people they typically struggle to be human, despite their best efforts.

Not overlooking the fact that Team AI gave itself a 7-6 net win, the very reasonable conclusion that Mr ChatGPT drew was of course the best of both worlds: “To mitigate these potential negative impacts, it is essential to strike a balance between AI automation and human touch. Supermarkets should ensure that adequate human support is available, prioritize data privacy and security, regularly maintain and update AI systems, address biases in algorithms, and offer alternative options for shoppers who may not be comfortable with or have access to AI technologies.” ChatGPT

At its heart supermarket shopping is a very human, emotionally rich experience, no matter how much we enjoy it or hate it. It is where we compose tonight’s dinner to keep everyone happy, it is where we find delicious indulgences for Sunday brunch, and where we grab what we crave. It is where school lunch boxes are filled with love. It is where the new Whittaker’s delight stops us in our tracks. It is where some are challenged to make ends meet.

These things aren’t going to go away anytime soon, but I guess we’ll all become more optimised, personalised and efficient in how we do them.

Now if AI can only stop people abandoning their trolley in the middle of the aisle. That would be progress.

Lew Bentley

Head of Strategy at Shopper Marketing Agency energi

“It is essential to strike a balance between AI automation and human touch.” ChatGPT

Foodfirst – your proud local food merchant

Uniting communities through local excellence and unmatched service

In 1987, amidst the breath-taking landscapes of Whangārei, a group of visionary entrepreneurs came together with a shared conviction: there had to be a better way in the realm of food distribution. Determined, these nine small business owners fearlessly formed a co-operative, creating a formidable alliance of independent pioneers striving for a greater good.

Fast forward to 2023, and the indomitable Foodfirst family stands tall as a New Zealand-owned and operated co-operative, thriving with a steadfast commitment to excellence. With an impressive network comprising 21 locally owned distribution sites, over 200 trusted supply partners, and a fleet of more than 260 temperature-controlled delivery vehicles, Foodfirst has become an integral part of communities and customers nationwide.

At the core of Foodfirst’s success lies their exceptional members, who are more than just distributors. These members are passionate community connectors, serving as the vital link between local people and the diverse range of high-quality products offered by Foodfirst. With deep roots in the regions they serve, Foodfirst members boast unparalleled relationships with the communities they cater to.

As the Executive Chair of Foodfirst, Rob Chemaly, explains, “Our members’ ability to connect with their customers in the regions ensures that their needs and requirements are always met. We value the relationships we have built and strive to deliver the best service to our communities.”

Nurturing these profound relationships with the community is a source of pride for Foodfirst. Their dedication to supporting local people and businesses is unwavering, as they believe in the immense value that comes from collaboration and mutual support. By championing local products, Foodfirst and its members contribute to the sustainability and growth of regional economies, empowering

local farmers, producers, and manufacturers.

Merchandise Manager Terry Vaa worked at Foodstuffs North Island for 19 years before recently joining Foodfirst. He brings a wealth of experience in procurement and merchandise management within a cooperative environment and is looking forward to adding value through proactive change. He says: “Our member distributors, like me are aligned in putting our customers’ needs first, therefore, supporting them as part of the Foodfirst support centre team to exceed expectations is my first priority.”

In addition to their deep community ties, Foodfirst continues to nurture long-standing relationships with a vast range of food manufacturers and suppliers. These partnerships are built on trust, reliability, and a shared commitment to exceptional quality. Local customers of Foodfirst members can always count on the unrivalled quality and availability of the products they provide.

National Account Manager David Singer, who joined Foodfirst after a long career in the FMCG industry, adds: “I’m impressed with the energy and the enthusiasm of the Foodfirst team. Our Member Distributors pride themselves on flexibility and reliable service which is crucial in the industry.”

Foodfirst’s roster of national accounts includes esteemed names such as Night’nDay and Caltex, further showcasing the trust and recognition their members have earned in the industry.

As Foodfirst continues to champion its pioneering spirit and dedication to unparalleled service, their journey of delivering culinary delight and supporting communities across New Zealand remains an awe-inspiring testament to the power of collaboration and unwavering commitment to excellence.

If you would like to become a member or supplier, please contact Foodfirst for more information: email hello@foodfirst.co.nz or phone (09) 365 2000. www.foodfirst.co.nz

National Account Manager David Singer

Merchandise Manager Terry Vaa

Timely messages for challenges ahead

May was busy for NZFGC, with our May Member Meeting incorporating our AGM, a well-attended webinar with the Ministry for the Environment and The Packaging Forum on the impacts of recent announcements on kerbside collection and new Waste Strategy, and digesting the Budget announcements.

AGM highlights included welcoming five new Board members: Deanna Chiang, Director, Plum Agencies, FMCG Solutions; Mike Cullerne, Country Director, Arnott’s; Matt Donn, CEO, Tom & Luke; Brad Erceg, Sales Director, Frucor Suntory NZ; Isi Tupou, COO, Walter & Wild. They join Agnes Baekelandt, CEO, Barker Fruit Processors, and Julie North, Director, Foodcom (whose terms end next May), and Mike Pretty, Non-Executive Chair, Heinz Wattie’s, and Cameron Scott, GM, Kimberley Clark, who were both re-elected. Mike was re-elected Chair, and Cameron was elected our new Vice-Chair.

That’s a diverse Board from a range of companies I believe is a great representation of NZFGC’s membership. The strong interest in the elections and high attendance indicate the industry continues to see value in a strong advocacy voice.

We had a focus on sustainability from speakers Steven Dixon, ANZ Environmental, Social and Governance Specialist, and ANZ Economist Susan Kilsbry, and Louise Nash of Circularity.

Minister Dr Duncan Webb’s address on the reforms of the grocery industry was received very positively. The Grocery Industry Competition Bill’s progress to the Committee Stage of the parliamentary process followed within days. This legislation is key as it lays

Dr Webb applauded work being done in the sector:

“Can I just say how important organisations like this [NZFGC] are, particularly as we work through some pretty difficult questions about what to do in respect of supermarkets and food and retail, because it’s problematic that the system – in our view – isn’t quite working … so I just want to really endorse the work that’s been done …”

We also heard from Mike Rudman of NextGen Group, an Australian company NZFGC has partnered with to ensure suppliers are supported when the Code is introduced. He detailed the points to be aware of from his experience of working with the Australian FGC and training thousands of executives there. He stressed the Code won’t be a magic wand but pointed to examples of improved outcomes for suppliers and noted behaviour in Australia changed on both sides of the desk. He warned the transition takes time and companies need to put in the work now to prepare, learn, and upskill. On my request he listed four key ingredients we should look for in our Code:

1. Retrospectivity – anything that is currently unreasonable should be open to renegotiation or be cancelled when Code takes effect.

2. Everyone pays for their own normal business costs – this is how a market is supposed to work and keeps businesses “fit”.

3. An effective compliance and complaints system – if no one has confidence to complain, nothing changes.

4. Motivated administration – a more frequent review process or proactive team would enable faster tuning. We recommend now is the time for suppliers to make sure they have visibility of terms, contracts, finance, growth plans and agreements. Make sure your KPIs are set up to reward the outcomes you really value, and build your playbook, because once the rules are set you must understand them at leadership team level.

NZFGC and NextGen will be offering support to suppliers to build capability with bespoke training to make sure they are best positioned for success.

Our keynote speaker, Dr Ellen Joan Nelson, gave an address about leadership, and how to improve key business outcomes, including staff retention, engagement, productivity, and performance. Using an incredibly compelling case study that left everyone inspired and energised for the future, she demonstrated how autonomy, belonging, and purpose can achieve this.

With challenges and opportunities just around the corner, they were timely messages.

Minister Dr Duncan Webb’s address on the reforms of the grocery industry

Buying or selling a business?

An Agreement for Sale and Purchase of a Business is the agreement between the owner of a business (the vendor) and a purchaser relating to the sale of the goodwill and assets (both tangible and the intangible) and any stock (“Agreement”).

In New Zealand, the most common form of Agreement used is produced by the Auckland District Law Society Inc. Even when this Agreement has been used there will usually need to be additional and specific clauses added.

For a purchaser the main points to consider when negotiating an agreement to buy a business are:

1. Who will be the purchaser?

You could own and operate the business as a sole trader, in partnership with one or many other owners, or through a company or trust. Another option is to use one entity to own the assets of the business and another entity to operate the business.

2. A good due diligence investigation

Involve your accountant in this process as there are many ways of valuing a business. You may only be able to get limited financial information prior to making your offer, so your offer should be subject to a due diligence condition to allow you time to investigate the business. A good due diligence clause will allow you to cancel your purchase or to renegotiate the terms (including the purchase price) if required.

During the due diligence period, take the time to look beyond the financials and obtain other information regarding the business’ reputation. Research the market to determine whether demand for the product or service is increasing or decreasing. Research the competition. Ask whether it is a business that is easy to replicate and whether there is any point of difference for the business.

The vendor should provide you with a thorough list of all business assets. You need to consider:

• Is maintenance up to date? What is the cost of repairing or replacing?

• Are the statutory requirements being met as to licensing and inspections?

• Does the business need to invest in new technology to keep it competitive?

• Does the vendor lease any assets?

The values attributed to the assets in the Agreement can have a significant effect on your ongoing balance sheet and depreciation entitlement, so you should check these figures with your accountant.

If there is a lease you need to be comfortable with the length of the remaining lease term and the obligations of the lease. You may want to negotiate new terms with the Landlord.

You may want to make it clear that you will only purchase the business if key staff accept your employment terms. Review the vendor’s role in the business to ensure that the business can continue without them.

3. What warranties should you include in the Agreement?

Warranties are promises that the vendor makes to you about the performance and quality of their business. You can sue the vendor after settlement if the warranties turn out to be incorrect. Be mindful that warranties are only as good as the financial backing of the vendor after the sale. Ensure that the Agreement is personally guaranteed by the directors of the vendor company.

The standard Agreement includes warranties from the vendor. These include warranties that the assets are in good operational order, staff entitlements are met (e.g. holiday pay) and the turnover figures provided are correct. Consider whether you need to add any other warranties that are specific to the business. A restraint of trade is when a vendor, and parties related to the vendor, agree not to compete with a business it is selling. The restraint can stipulate a period of time, certain geographic areas, or an agreement not to try to lure away clients or employees. Restraints must be reasonable to be enforceable. Whether you are a vendor or a purchaser of a business, it is essential that you obtain professional advice from both an accountant and a lawyer.

Megan Williams Director Steindle Williams Legal swlegal.co.nz

It is essential that you obtain professional advice from both an accountant and a lawyer.

3 foundation essentials to a commercially successful business

A family-owned dairy distributor had held market dominance since it began, until 2017 when everything changed. The local milk production company closed the factory and stopped producing the local brand. The distributor’s whole world crumbled overnight.

Having had the advantage of a superior local product, this small business did not have the business systems, the people capability or the knowledge to compete in a hyper-competitive market. Unfortunately, this is an all-too-common story.

business at the expense of another. It is a discipline that forces you to decide how you will or will not compete, choose what competitive advantages you will invest in and consider how the market may react.

Considering direct costs, variable costs, overheads and capital expenditure in light of anticipated revenue enables you to explore what-if scenarios. In doing so, you can better understand the potential impacts of decision making.

2. Capture all knowledge

Chris Green, author of Business

By Design, is a business strategist, author, mentor and facilitator with more than 20 years’ experience helping regional businesses. Find out more at https://www.chrisgreen.au/

Many businesses are characterised by a period of high-growth where things seem effortless, customers are plentiful, but without forethought, these businesses hit a ceiling, and are unable to scale in any sustainable way. That’s why the key to SME success relies on having three firm foundations in place.

1. Get financially literate

Financial reporting, modelling and budgeting are activities that many small business owners struggle with – or even avoid. Many see these processes as a waste of time because they are based on assumptions. While for others, interpreting the numbers in a business context can be challenging.

The reality is that numbers are the language of successful businesses. You must know what your numbers are telling you.

By undertaking a robust budgeting process, you will better understand the opportunity cost of deliberately allocating resources to one area of the

Record and transfer all knowledge currently in your head. Traditionally, this would have been mapped out into an operation manual, training program, or anything that takes what you know and puts it in a form others can follow. In the modern era, there is an endless stream of software applications and videos that make this possible.

Over time you will create a templated process for capturing the information you know and disseminating it to the team. If you find there is still a significant gap between what you know and the capability of the company to execute it without you, this may indicate a skill gap you need to either recruit or train for.

Once you have your information-recording system humming, it’s time to get your team involved and have them capture the information that is in their heads. Over time, this process of systemising a business creates performance consistency. Not only that, if you’re looking to sell, scale or replicate your business in the future, you will have created real value in your business model.

3. Define what’s important

For many business owners, taking the time to stop and reflect rather than motor on at a hundred miles per hour is uncomfortable because it requires self-reflection to dive into what is truly important. Yet you need to know what is truly important to you, what your values are so that you can prioritise business actions accordingly.

Celebrating behaviours that align with the organisational values and managing behaviours that do not allows you to set the standards. Standards that will facilitate accountability as the business transitions to a more disciplined and accountable structure.

Like the concrete slab of a house on which all else is built upon, these three foundations are the bedrock on which your business can be built and will weather any storm or market disruption.

“The reality is that numbers are the language of successful businesses. You must know what your numbers are telling you.”

Entries open for 2023 Sustainable Business Awards

The Sustainable Business Awards are New Zealand’s longest-running and pre-eminent sustainability awards. Now in their 21st year, they recognise businesses, local government, social enterprises and individuals for success in sustainability.

organisations and individuals in Aotearoa New Zealand.

Business Network. She says: “These Awards play a hugely valuable role in progressing sustainable business nationally by celebrating the achievements of those really transforming the way business is done.

“It’s been another year of disruptions. Covid continues to impact our lives and now floods have added to the storm. Disruptions create innovation. These individuals and organisations must be held up and celebrated to encourage more to do the same.

“Enter these Awards if you’re committed to change and are seeing results so we can celebrate your success! We’d love to see entries from across the sustainability spectrum – from innovation to technology to Te Ao Māori.

“Nominate someone who inspires you! This year we are actively looking for people to make nominations for organisations and individuals that will inspire others.”

The Sustainable Business Awards provide the chance to compete in nine categories of sustainable business:

• Sustainability Superstar

• Communicating for Impact

• Climate Action Leader

Drinks, who said: “For Karma to take out both the Social Impactor and Grand Supreme award at the Sustainable Business Awards was an absolute career highlight. It felt like a genuine recognition of how hard our business works to achieve sustainability across every aspect of what we do, and it meant the world to have been awarded and honoured for it.” Entries close on 18 July 2022.

The category sponsors are: NZI, Ministry of Business, Innovation & Employment, Waka Kotahi / NZ Transport Agency, New World, MAS, Tax Management NZ and Stuff.

To find out more, or to enter the Sustainable Business Awards, go to www.sustainable.org.nz/ sustainable-business-awards.

Rachel Brown, CEO of the Sustainable Business

About the Sustainable Business Network

The Sustainable Business Network (SBN) is the largest sustainable business organisation in New Zealand, with a network of hundreds of businesses, social enterprises and councils. SBN is transforming NZ business to meet the world’s sustainability challenges, with world-class resources, professional training and deeper connections. SBN provides Kiwi businesses with the tools and connections to regenerate nature, act on climate and design out waste. www.sustainable.org.nz

“This year we are actively looking for people to make nominations for organisations and individuals that will inspire others.”

Network

Last year’s Supreme Winner was Karma Drinks

The FMCG Business Innovation & Marketing Summit Returns

After three very successful editions, the FMCG Business Innovation & Marketing Summit returns on 13 September 2023 to the Ellerslie Events Centre in Auckland.

The Summit offers a full day of unique marketing insights and innovations that make FMCG brands successful.

Join us at this marketing masterclass, jampacked with education, stimulation and curated sessions that will help you and your team stay ahead of the game in NZ’s fast-moving grocery and retail sectors.

The summit will include presentations from a range of industry experts, Q&A panel discussions and valuable networking opportunities to connect with other FMCG and marketing professionals.

Mark your diary for 13th September, when the Summit returns with an innovation theme and a stellar line-up of new presenters who will share valuable insights to inspire your marketing approach.

Topics will include digital marketing, consumer insights, research from Circana, creative product designs and innovations… and much more. The programme includes morning tea, lunch and networking drinks.

Business owners, marketing and brand managers can look forward to inspiration, new ideas, valuable learnings and new connections.

Registrations for the Summit are now open and sponsorship opportunities are still available. All sponsor packages are supported with advertising through FMCG Business.

Don’t miss out on this series of curated sessions that will keep your business ahead of the game and thriving.

The FMCG Business Innovation & Marketing Summit 2023 is sponsored and supported by:

WHEN: 13th September 2023

Anna Henwood (CEO Stickybeak) and Larissa Watson (Consumer Intelligence Lead at NielsenIQ) at the 2022 Summit.

Speaker Ben Cain, Senior Associate at James & Wells, at last year’s event.

Attendees enjoy networking drinks at the Summit.

The Dairyworks team caught up with Matt Grantham, Creative Director at Onfire Design (centre), at the 2022 Summit.

13 September 2023

Ellerslie Event Centre, Auckland

The essential summit for FMCG marketers and business owners looking for innovative strategies , insider tips and exclusive networking to give them the competitive advantage

What’s on in 2023

JUNE

5-6 NATURALLY GOOD Natural and Organic Products

Retail B2B show Sydney, Australia

https://naturallygood.com.au/

25-27 FINE FOOD NEW ZEALAND

Auckland Showgrounds

Auckland, NZ

https://www.finefoodnz.co.nz/

JULY

23-26 FOODPRO

Food manufacturing and processing exhibition

Melbourne, Australia

https://foodproexh.com/

27-30 THE FOOD SHOW

Auckland Showgrounds

Auckland, NZ

www.foodshow.co.nz

SEPTEMBER

6-8 ASIA FRUIT LOGISTICA

AsiaWorld Expo Hong Kong

https://www.asiafruitlogistica.com/

9-10 NZ CHOCOLATE & COFFEE FESTIVAL

Auckland, NZ

https://chocolatecoffeefestival.nz/

11-14 FINE FOOD AUSTRALIA

Leading food industry B2B show Sydney, Australia

https://finefoodaustralia.com.au/

13 FMCG BUSINESS MARKETING & INNOVATION SUMMIT

Auckland, NZ www.fmcgsummit.co.nz

19-23 FOODTECH PACKTECH

Auckland, NZ

https://www.foodtechpacktech.co.nz/

OCTOBER

7-11 ANUGA

Cologne, Germany

www.anuga.com/fair/anuga/anuga-home/

14 GROCERY CHARITY BALL Cordis Hotel

Auckland, NZ www.grocerycharityball.org

19 NZ FOOD AWARDS Powered by Massey University www.foodawards.co.nz

19-20 CONVENIENCE & IMPULSE EXPO 2023

ICC Sydney

19 October 11am-5pm

20 October 12pm-4pm candiexpo.com.au

19-20 C&I INDUSTRY SYMPOSIUM

19 October 9-11am

20 October 10am-12pm candiexpo.com.au

2024

8-9 MAY

CONVENIENCE & IMPULSE NZ EXPO 2024

The Cloud, Auckland candiexpo.co.nz

The NZ Chocolate & Coffee Festival returns to Auckland in September. The C&I Expo will be held in Sydney in October.

Out & About

Raglan Food Co co-founder Tesh Randall (centre) was thrilled when Bunnings agreed to range their Pōhutukawa Ring Brazier, made from recycled coconut cream steel drums, in 27 stores nationwide.

The Vitaco warehouse team on ‘Pink Shirt Day’.

The energi team organised a Healtheries activation and sampling event.

5+ A Day supported the Life Education Trust and ‘Two Raw Sisters’ to educate tamariki about the benefits of eating vegetables and fruit.

Officials and community leaders at the opening tour of the new Mondelēz International R&D facility in Whippany, New Jersey, USA.

NZ Prime Minister Chris Hipkins visited UK Prime Minister Rishi Sunak recently and discussed our Free Trade Agreement.

SNAP WIN! AND

the opening of the new Four

Has your team moved to new premises, or been part of a fun event, great harvest, or promotional activity? Send us your favourite snapshots to be in to win a prize pack of Naked Life products and Dry July Perfect Serve (worth $60), including all the elements to elevate your serve to one worth remembering.

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

NZ FGC Chief Executive Raewyn Bleakley met with Cookie Time General Manager Lincoln Booth in Christchurch. The ribbon is cut at

Square in Te Kowhai.

Coca-Cola Europacific Partners New Zealand was named the Best Large Supplier at the Liquorland Awards.

2023 Edward Turner Horticulture Futures Grant recipient Reuben Panting (centre) with Heather Kean, Director People & Culture, T&G Global and Rod Gibson, Managing Director, T&G Fresh. The grant is named in honour of company founder Edward Turner, valued at $10,000 and was established to celebrate T&G’s 125th anniversary.

crowned Great Wine Capital Of The World

The region celebrates recognition as a world-class wine destination.

Hawke’s Bay was named a Great Wine Capital of the world in May, setting it alongside eleven other prestigious wine regions such as Bordeaux (France), Napa Valley (USA), Bilbao (Spain) and Adelaide (Australia).

Admission to the Great Wine Capitals programme, as the 12th Capital worldwide, comes after a stringent selection process that looks at a region’s winegrowing industry, its history, its wine tourism, educational opportunities, business, and travel, as well as the cities and region itself.

In announcing the news, Hawke’s Bay Tourism CEO, Hamish Saxton said the significance of being named a Great Wine Capital of the world is a remarkable milestone for the region.

“Hawke’s Bay’s inclusion as one of just 12 Great Wine Capitals of the world is of regional and national significance. It is recognition that Hawke’s Bay wines are among the world’s best, and that our nation’s wine growing industry, while still young, offers quality to rival the world’s oldest.

“We have long known that Hawke’s Bay, as New Zealand’s Food and Wine Country, stood out for its winemaking. This new achievement gives Hawke’s Bay a unique positioning in New Zealand and the world. The climate, unique soils and the innovation of so many talented individuals, have come together to deliver an accolade the region wholeheartedly deserves. It is a true legacy for the region and will continue to deliver benefits to industry, education, business and tourism for the years to come.

“Becoming a Great Wine Capital will also give a significant boost to the region’s post-cyclone recovery, particularly with the wine industry already generating an estimated $300 million direct revenue to the Hawke’s Bay economy and contributing $156m to GDP. The accolade will further increase Hawke’s Bay’s global recognition and will give it access to additional expertise, resources, and support from the best of the global wine and tourism industries.”

Saxton adds: “Cyclone Gabrielle may have dealt us a blow, but this recognition shows that Hawke’s

Craggy Range winery

Church Road winery

Bay is still the top-quality wine destination it always was. The Great Wine Capitals Global Network is already providing fantastic support and information to those wineries impacted by the cyclone. Most of our wineries and cellar doors are now back open and keen to welcome manuhiri. So, whether you’re a wine buff or just like a nice glass with your meal, Hawke’s Bay is the spot for you.”

Tourism New Zealand Chief Executive, René de Monchy said: “Being named as a Great Wine Capital of the World is a fantastic platform to showcase the Hawke’s Bay regions amazing wine offering and its range of experiences and attractions to domestic and international visitors. Travelers are looking for world class offerings and this global accolade provides that assurance and puts Hawke’s Bay alongside the world’s best wine experiences.”

Jo Collins, President of the Adelaide, South Australia Great Wine Capitals Steering Committee said: “To be a member of the Great Wine Capitals Global Network requires a Capital to possess something truly ‘great’. Above average. Excellent in a global context. We are thrilled to welcome Hawke’s Bay and the twin cities of Napier and Hastings to our esteemed network. The quality of the wines from this region, their international recognition and unwavering commitment to excellence in grape and wine production, sustainable tourism and education was evident and saw them unanimously voted in by our existing 11 network members.

“A key strength of the network is that members do not see themselves as competitors, but rather working together with a spirit of cooperation to support and learn from each other through common challenges and

opportunities. And importantly continuing to lift the bar in terms of the global wine and tourism offering.

“The arrival of this beautiful region of New Zealand will further enhance the quality and excellence of our network, and open new areas of co-operation. As the representative of Adelaide, South Australia to the network, I eagerly anticipate the opportunity to work together with Hawke’s Bay to seize opportunities and address challenges within our respective wine sectors. I have personally witnessed the incredible outcomes that arise from the exchange of knowledge, ideas, and experiences, and I am excited about the potential for mutual growth and success. Becoming a Great Wine Capital is also welcome recognition for the people who work in the industry.”

Hawke’s Bay Wine Chair Sally Duncan said: “The passion and persistence of our wine community and this special place at the bottom of the world has propelled Hawke’s Bay to sit alongside the best in the world.”

Blessed with some of the best wine-growing soils and climates in the country, Hawke’s Bay produces top quality wines that can stand tall with the greatest wine regions in the world, producing more than 40,000 tonnes of grapes and with more than 200 vineyards, 125 wine producers and more than 30 cellar doors.

The region also offers a wonderful tourism experience for those with a passion for the grape. Whether it’s the allure of long vineyard lunches, bike tours between cellar doors or a chance to stock up your wine collection, Hawke’s Bay has become a go to destination for domestic and international visitors alike.

The honour is expected to be a significant advantage to the region’s $620 million tourism sector.

Hamish Saxton

Local breweries come out on top in New World Beer & Cider Awards

Some of Aotearoa’s newest, smallest and most remote craft breweries have won a place in the New World Beer & Cider Awards Top 30, making the prestigious list alongside the country’s biggest names.

More than 700 beers, ciders and other fermented delights from all around Aotearoa and the world entered the competition, and it took an independent panel of 29 expert judges two days to whittle the field down to the very best brews.

“There are always a few surprises in the Top 30, but in nine years of this competition, there’s never been a year quite like 2023,” says Chair of Judges Michael Donaldson, who credits the competition’s judging format for giving breweries of all shapes and sizes the chance to shine.

“The beauty of judging entries ‘blind’ – without any branding, labelling or description – means it’s all about what’s in the glass on the day. It puts every entry on an even playing field, giving small, unheralded breweries the same shot at showcasing their work as established beer brands.”

Alongside global brands like Asahi and Tiger, homegrown names like

Mac’s, Monteith’s and Steinlager, the 2023 Top 30 includes a host of legendary local craft brewers and first-time winners.

New kids on the block

New to the awards podium this year are:

• Ruapehu Brewing Co with their aptly named Unlimited Vis Hazy IPA – one of the first beers off their new production line in Ohakune;

• Martinborough Brewery, offering beer fans some hoppy respite from the heart of wine country with their winning IPA Hop Elixir;

• Two small breweries from Taranaki that are on the rise – Shining Peak with Petite Pegasus Session Hazy and Three Sisters with Rumours in the Dark;

• Double Vision representing the craft beer capital of Wellington with their Miramar-made Mouth Party;

• And from the mainland, Otago Brew School – a hands-on learning environment for students at Otago Polytech Te Pūkenga brewing school, making the grade with their classic dark wheat beer Klassenbester Dunkelweizen.

James and Elissa Cooper and Head Brewer Rory Donovan of Lakeman celebrate the Supreme win.

beer & cider

“Many of these breweries have remained relatively unknown outside their local regions, until now,” says Donaldson. “These wins will give these brew businesses an audience with beer-lovers all across New Zealand and a great opportunity to grow their fan base.”

In addition to the usual bragging rights, the Top 30 winners earn shelf space in New World stores nationwide, where thirsty customers look forward to exploring the range and finding new favourites.

And customers will have plenty of amazing options to choose from, as winning drops from well-known New Zealand craft breweries like McLeod’s, Deep Creek, Parrotdog, and Panhead also hit the chiller shelf.

Top in the rankings as the 2023 New World Beer & Cider Awards Supreme Winner is Taupo’s own Lakeman. Their Primate Pilsner came out on top in the final tasteoff against some of the bigger beers in the competition because of its outstanding execution, says Donaldson.

“This win is a great story of Kiwi can-do attitude. Despite their remote location, rural farm setting and small team, Lakeman has gone from beginner to absolute winner in just ten years.

“There isn’t anything to hide behind in a crisp, light pilsner, and they’ve created a pitch perfect New Zealand style pilsner that beer fans are sure to love.”

Also making big strides in just a few years is Kingland’s Urbanaut, with three wins in the Top 30 for their Silver Palace Citra Hazy IPA, Newtown Hazy IPA and Bronx Double IPA, each showing off different hop varieties.

Bootleg Brewery from Matangi, Waikato won two places in the Top 30, for their flagship Apehanger IPA and an awe-inspiring Belgianstyle quadruple, a dark beer described as “big, bold, sweet and spicy”.

Dark beer devotees will also be pleased to see 8 Wired, Burkes Brewing Co, and Sprig + Fern serving up some top porters to the list.

Winning ciders

In ciders, Hawkes Bay’s Paynter’s Cider was recognised for their Champion drop, The Pilgrim – a super dry cider with Chardonnay characteristics set to delight traditional cider drinkers.

Zeffer, also from Hawke’s Bay, took two spots with their previously awarded alcoholic ginger beer and a new 0% Passionfruit cider, while Morningcider’s Cherry Bomb Cider and Mount Brewing’s Tart Rhubarb Cider round out the style with fruity kicks.

For more information visit www.newworld.co.nz/Top30

Chair of Judges Michael Donaldson

Deputy Chair of Judges Kelly Ryan assesses beers and ciders in the Supreme winner taste off.

“In addition to the usual bragging rights, the Top 30 winners earn shelf space in New World stores nationwide”

8 - 9 May The Cloud, Auckland

Exhibiting at C&I NZ EXPO gives you a presence at the only FMCG event that delivers:

A trade show purely focused on Convenience & Impulse and Independent Grocery Retailing

Access to motivated high-quality buyers

Exposure for independent operators who may not be receiving adequate representation

The opportunity to meet reps from corporate and independent chains

C&I NZ EXPO is devoted specifically to the needs of convenience retail owners and operators, where retailers and suppliers will gather for two days of information sharing, education, discovery, and networking. If you are, or hope to be, a convenience supplier then you want to talk to our audience of:

service stations

convenience stores/dairies/corner stores

newsagents

mini marts

independent grocery take-aways/hospitality venues

To secure your stand for the trade event of 2024

Email: exhibition@candiexpo.co.nz | Call: +61 2 8586 6172 candiexpo.co.nz