FMCG - March 2017

fmcgbusiness.co.nz

L E A D I N G

I N D U S T R Y

N E W S

March 2017 – Volume 4 – No 2

PLUS! MADE IN NZ ■ EVENTS ■ CATEGORY INSIGHTS ■ NEW ZEALAND’S LARGEST FMCG AND LIQUOR AUDIENCE

A 100% chemical free cotton choice for women, now in N.Z. Cottons was designed to provide women with a natural choice in feminine hygiene. Cottons range of tampons, pads and liners are made with 100% chemical free cotton, for superior comfort and feel.

If you are interested in finding out more about Cottons, contact your Topline Marketing representative.

09 550 5155 www.toplinemarketing.co.nz

contents

March 2017

Up Front

Events

4

Editor’s note

40

6

Industry news

ISM reveals new snacks and sweets trends

10

10 In Season Fresh produce in store

42

Industry events in New Zealand

43

Events Calendar

44

Social Sphere Industry members spotted out and about

Category Insights 14

Breakfast Foods

20

Chocolate & Confectionery

Regulars 12

Gear New technology for work, rest and play

19

Cover story New products, new look for iconic NZ marshmallow brand

26

Buy NZ Made

27

Profile Exciting new developments at Makikihi Fries

28

Feature Made in NZ

32

Profile Dad’s Pies – investing in growth

34

Profile Storelink evolves

The Shout

14

46

Editor’s note and industry news

48

Industry news and insights

50

New World Beer & Cider Awards We go behind-the-scenes at the blind-tasting.

52

Beer around the world

54

Is orange the new white?

A look at the world of orange wine

56

Always time for bubbles Tasting notes from Cameron Douglas MS

59

Out & About

20

Good Business 36

Industry news

38

Legal advice Preparing a business for sale

39

FGC Food for Public Health

38 FMCG BUSINESS - MARCH 2017

3

[ editorial ]

Proudly made in NZ

I

t’s a small world. More than 20 years ago, I witnessed the humble beginnings of a small family business in Red Beach, where the Founder of Dad’s Pies, Eddie Grooten, happened to be my neighbour. Fast forward to 2017 and Dad’s Pies has grown into a very impressive operation that is supplying supermarkets, airlines and BP outlets in New Zealand, as well as exporting to Japan, Singapore, Hong Kong and Australia.

I just caught up with Eddie again at his new factory in Silverdale, which is filled with high tech equipment and giant ovens that have the capacity to bake up to 14,000 pies per hour. Despite all the upscaling, Dad’s Pies is still a family business that prides itself on using quality ingredients sourced in New Zealand. Take a peek behind the scenes at Dad’s Pies with me on pg 32.

You will find a few other companies that focus on proudly New Zealand made products, plus some expert advice from Buy NZ Made Manager, Trina Snow, on pages 26-31. We also asked local Chocolate and Confectionery suppliers what’s new for supermarkets and C-stores in New Zealand in the lead up to Easter and Mother’s Day. You will find their news and category insights on pg 19-25. A couple of exciting product launches in this popular category are also showcased on our cover and back cover.

We bring you highlights from ISM, the biggest trade show for sweets and snacks, take a close look at breakfast foods, and find out what’s new at Storelink. You can also check out the latest beer and wine trends in The Shout, which starts on pg 45.

Our monthly magazine offers exclusive interviews, company profiles, Nielsen data and expert advice, but did you know that you can also receive weekly updates and breaking news straight to your inbox? Visit www.fmcgbusiness.co.nz to sign up for e-news and visit us on Facebook and Twitter to share your views and win amazing reader prizes.

Enjoy this issue,

PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 PUBLISHER Dale Spencer dspencer@intermedianz.co.nz EDITORIAL DIRECTOR James Wells The Intermedia Group Pty Ltd AUSTRALIA james@intermedia.com.au HEAD OF CONTENT Tamara Rubanowski trubanowski@intermedianz.co.nz ph: 027 278 4761 NATIONAL SALES MANAGER Joel Bremner jbremner@intermedianz.co.nz ph: 021 370 065 SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 THE SHOUT EDITOR Charlotte Cowan ccowan@intermedianz.co.nz ph: 021 774 080 THE SHOUT SALES MANAGER Angela Bowes abowes@intermedianz.co.nz ph: 021 130 6824 ART DIRECTOR Ryan Vizcarra ryanv@intermedia.com.au HEAD OF CIRCULATION Chris Blacklock cblacklock@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au

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

fmcgbusiness.co.nz

L E A D I N G

I N D U S T R Y

N E W S

March 2017 – Volume 4 – No 2

ON THE COVER House of Fine Foods has an innovative new product development strategy for Ma Baker.

See all the details on pg 19 in this issue.

PLUS! MADE IN NZ n EVENTS n CATEGORY INSIGHTS n NEW ZEALAND’S LARGEST FMCG AND LIQUOR AUDIENCE

FMCG BUSINESS IS PROUDLY ASSOCIATED WITH

4

FMCG BUSINESS - MARCH 2017

PUBLISHING ASSISTANT Eclypse Lee elee@intermedianz.co.nz SUBSCRIPTION ENQUIRIES Eclypse Lee elee@intermedianz.co.nz

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

Copyright © 2017 - The Intermedia Group Ltd

At the heart

… a fresh NEW look

®

ü Brilliant new freezer presence ü Popular range and choice ü Trusted brand - fresh look ü TKA VALUE ADDED SEGMENT GROWTH $2.8M/9% luable sku

va nd most MAT to 22/01/17 growth

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0% st valuable sku $1.5M/2

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9th mogrowth MAT to 22/01/17

Creating excitement at the heart of Kiwi tables … a modern look for two popular favourites.

range‘em... your customers will Love‘em.

Data Source: Aztec scan sales MAT to 22/01/17

For more information about Ingham’s range call our sales department on 0508 800 785.

[ news ]

Woolworths Group reveals earning results EBIT declined 4.5% on the previous year to NZ$163.0 million, driven by the cycling of bulk gift card sales, costs associated with the new Onecard loyalty alliance with AA Smartfuel, and some expenses related to the November earthquake.

The Countdown Supermarkets food price index showed deflation of 0.2% in the half (HY16: inflation 0.2%). This was driven by lower prices in grocery, and reduced inflation in seasonal fruit and vegetables. More than 3,400 products are now at low prices every day in Countdown stores, as part of the Price Down programme.

In the first half, the focus on the team and communities continues. Countdown introduced a family violence policy, a contestable fund for Countdown’s food rescue charity partners, and launched Health and Nutrition targets, to support healthier customer choices. New recyclable meat trays were also rolled out, which will save hundreds of tonnes of polystyrene Progressive Enterprises Managing Director, Dave Chambers going to landfill annually.

Woolworths Group has announced its earning result for HY17, Progressive Enterprises Managing Director, Dave Chambers, said; including results for the New Zealand Supermarkets business, “Countdown customers are benefiting from lower grocery prices, which includes Countdown and Progressive Enterprises’ franchise better customer service, and an improved loyalty programme businesses SuperValue and FreshChoice. through our partnership with AA Smartfuel. Our customer satisfaction New Zealand Supermarkets sales were $3.2 billion (NZD), an scores are continuing to rise, and we’re very pleased with how the increase of 1.6% from last year. Comparable sales for the half were year is tracking at the half.” flat, but increased 1.1%, excluding bulk gift card sales. Customers In the first half of the financial year, Progressive opened one have responded positively to lower prices and an improved service replacement Countdown store and refurbished two Countdown and fresh food offer. stores. It also opened one new SuperValue store.

Unilever rejects takeover bid Unilever is showing shareholders it can go it alone, promising a swift and far-reaching review, after rejecting Kraft Heinz’s US$143 billion bid recently.

According to Reuters, this review should be completed by early April and could lead to asset sales and cost cuts, a source close to the Anglo-Dutch company said only days after it dismissed Kraft’s approach as without financial or strategic merit.

In a statement announcing the “comprehensive” review of the business, Unilever said: “The events of the last week have highlighted the need to capture more quickly the value we see in Unilever.”

US food company Kraft Heinz Co made a surprise offer for rival company Unilever in a bid to build a global FMCG giant, but this was flatly rejected by Unilever, the maker of Dove soap and many other well-known brands. Unilever apparently refused the offer from Kraft Heinz in February. Kraft was forced to publicly disclose its offer to Unilever to comply with Britain’s takeover regulations, after rumours of its approach to Unilever circulated among stock traders.

“Unilever and Kraft Heinz hereby announce that Kraft Heinz has amicably agreed to withdraw its proposal for a combination of the 6

FMCG BUSINESS - MARCH 2017

two companies,” the companies said in a joint statement. “Unilever and Kraft Heinz hold each other in high regard. Kraft Heinz has the utmost respect for the culture, strategy and leadership of Unilever,” they added.

DISCOVER

ARA SINGLE ESTATE

Sourced from across our Estate in Marlborough’s Wairau Valley, Ara Single Estate wines are intensely flavoured wines that amplify the remarkable valley story.

Contact your local Giesen Group representative on 03 344 6270

WWW.ARAWINES.CO.NZ

[ news ]

Mondelēz to close Dunedin factory

Mondelēz International has briefed its people on a proposal to end manufacturing operations in Dunedin in 2018, with production to move into existing Australian sites.

For more than 80 years, the Dunedin landmark has produced Cadbury products for consumers in New Zealand and Australia, and the site currently employs 350 people. Over 70% of the products manufactured at the Dunedin factory are exported, with the vast majority being shipped to Australia. If the proposal is adopted, the first redundancies would take place late in 2017, with approximately 100 people remaining with the business until early 2018.

While the proposal would see an end to production in Dunedin, it ensures Mondelēz International maintains a significant and sustainable presence in New Zealand with over 130 people continuing to work in the commercial, finance, and human resources teams across the country.

“New Zealand remains an important market for our business, and if the proposal is adopted, we will continue to invest in those things that make us a valued partner to hundreds of businesses throughout the country,” said Amanda Banfield, Area Vice-President for Australia, New Zealand and Japan.

The company has also committed to retaining as many of the team as possible and would actively support them in applying for roles that become available in Australia or the region. This support would include relocation assistance for successful applicants and their families.

Mondelēz has confirmed its intention to support Dunedin’s tourism sector through an investment in Cadbury World, which already attracts over 110,000 visitors each year. A final decision on this proposed redevelopment will be made by April.

The Cadbury factory is a historic landmark in the centre of Dunedin, and as such, its future use will be of significant interest to the local community. As part of the consultation process, the Mondelēz team will engage with interested stakeholders to better understand how the site may be used.

Smiley and Vittel launch 130 million bottles of branded water in Europe The Smiley Company has teamed up with Vittel to create an on-pack concept to help promote the globally recognised water brand’s smaller format bottles in 2017. Smiley’s world famous icons will feature on water bottles in a bid to boost sales and brand awareness, with 130 million Smiley branded Vittel bottles entering into the Belgium, French, German, Russian and Swiss markets from now until October 2017.

This exclusive partnership is part of Smiley’s 20th anniversary activities throughout 2017, as the brand celebrates creating the world’s first digital Smileys in 1997.

The Smiley Company CEO Nicolas Loufrani said: “A recent market research campaign that we conducted shows that Smiley packaging really helps to sell products.

Smileys elevate on-shelf stand out, improve positive perception of products and increase purchase intent and these key USP’s will help boost Vittel’s presence in the smaller format market.”

Both brands will collaborate on a wide range of marketing activations that will include digital billboard advertising in key retails sites, catalogue advertising in key supermarket chains and social media campaigns.

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FMCG BUSINESS - MARCH 2017

[ in season ]

Time to plan for autumn harvest

A

s we head into the cooler months, retailers and customers can look forward to a new selection of seasonal goodies. Autumn produce will start appearing in-store from March with plenty of variety to choose from. Here are our top picks for the month. yellow. Flavour-wise pears range from juicy and sweet, soft and custardlike to crisp and grainy.

Like apples, display new season pears together and create colour breaks with the different varieties. Pears tend to be an impulse purchase so an eye-catching display will help to capitalise on this. Nashi pears will also be plentiful in March.

Greens A good range of cooler season greens will start cropping up in March with broccoli, cauliflower and cabbage being distinctly bigger in size compared with previous months. The freshest broccoli will have compact bud clusters, while cauliflower will have clean, compact white heads.

When it comes to picking the best cabbage, look for firm heads with even colouring and crisp outer leaves.

Vegetables Apples Autumn fruit lovers are in for a treat with new season apples appearing in-store this month. New Zealand produces some fantastic varieties that are superior in size, quality and flavour. Royal Gala, which originated in New Zealand, is a fine textured apple with a crisp bite. A favourite with shoppers, this apple will be great eating in March.

This month will also usher in the first harvest of the New Zealand Rose apple. A hybrid of the gala and splendour varieties, New Zealand Rose is sweet flavoured with a crisp and juicy flesh. With so much choice in the new season apple category, an effective way to display them is ‘all together’. Place your apple display in a predominant spot in store to maximise sales.

Pears Juicy, sweet and succulent, there is a pear to suit every occasion. A member of the rose family, pears come in a range of colours - red, green, brown and 10

FMCG BUSINESS - MARCH 2017

The carrot, swede and parsnip season gets underway in March. Crops from Ohakune and Pukekohe will supply the North Island, while Mainlanders will be supplied by crops from the deep South. To store these vegetables, keep refrigerated in plastic bags.

Butterkin and squash are also coming into season, and yams are starting a lot earlier this year.

There will be a dip in pumpkin volumes this year due to bad weather in September and October last year, which affected crops. As a result, prices will be higher.

There is a possibility feijoas will make an early appearance towards the end of the month. This subtropical fruit is mainly grown in the Bay of Plenty, Auckland and Northland.

Finally, March is the peak time for passionfruit which will be in plentiful supply. www.unitedfresh.org.nz

PLACE YOUR APPLE DISPLAY IN A PREDOMINANT SPOT IN STORE TO MAXIMISE SALES.”

Ecostore kids range Ecostore has launched a new range for kids. Consisting of foam formulas that are designed to make bath time fun and easy for kids, the initial range consists of bubble bath, 3in1 conditioning shampoo & body wash & foaming hand wash.

Available in two fragrances.

0800 33 55 33 kids.ecostore.com

Ma Baker Mallows She’s the sweet new name in confectionery. Introducing Ma Baker! These delicious soft mallows have been crafted with love. And they’re gluten free and 99% fat free. New Ma Baker delectable pink and white marshmallows come in two great sizes: Jumbo Mallows 520g and Pink & White Mallows 200g.

For further information call Robin Chang 09 410 1066 or visit www.mabaker.co.nz

SUJON Mixed Berries From healthful, luscious smoothies, to spicy BBQ sauces and salsas, fruit pies, pavlovas, fruit salads and more…this combination of the best SUJON raspberries, blackberries, blueberries, boysenberries and strawberries is the perfect freezer go-to adding berry magic to any meal, any occasion. And amazing value!

Free berries recipe e-book at www.sujon.co.nz

New Gluten Free Sauces from Lee Kum Kee

Kohu Road 120ml Kohu Road’s pocket-sized, single serves are the ultimate summer snack for ice cream lovers on the go! Their 120ml range has been revamped entirely, with a distinctive new look and a couple of exciting flavour additions in the form of Matcha Green Tea and Creamy Coconut. Kohu Road’s miniatures are handcrafted using only the finest, all-natural ingredients and contain a number of gluten-free, and even dairy-free alternatives!

For further information call 098279990 or email hello@kohuroad.co.nz www.kohuroad.co.nz

Lee Kum Kee has introduced two tasty new sauces – Gluten Free Oyster Sauce and Gluten Free Soy Sauce. Both are ideal for adding delicious flavour to stir-fries and marinades or drizzling over Asian greens.

The Oyster Sauce is available in 255g and 510g sizes and the Soy Sauce comes in a convenient 250ml bottle. www.acton.co.nz Phone 0800 699 090

FMCG BUSINESS - MARCH 2017

11

[ gear ]

Pat Pilcher’s monthly round up of all the tech worth knowing about, for work, rest and play.

Philips Hue Lightbulbs

Who’d have thought so much smarts could be added to the humble lightbulb. Philips Hue lights use LED technology, which means they consume a fraction of the electricity of old school incandescent bulbs.

Better still, they can also produce 16 million different colours. Using a smartphone you can tweak your room lighting endlessly to suit your mood.

B&O Beoplay A2 Bluetooth Speaker

With smartphone storage now weighing in at 64GB or more, it is possible to carry thousands of songs on a phone. Trouble is, most phones pack terrible speakers that make them lousy for sharing music around the BBQ or at the beach. B&O’s solution is the A2 bluetooth speaker, which is the size of a small handback and can deliver a beautiful sound streamed over Bluetooth from your phone in an ear-pleasing 360-degree radius. It’s ruggedized and has a handy shoulder strap.

12

FMCG BUSINESS - MARCH 2017

Samsung Gear S3

Samsung have launched the successor to the smartwatch they launched last year, the Gear S3. It’s available in two designs. The rugged Frontier for outdoorsy types and the Classic, which is aimed at the urbanite. Both run Samsung’s Tizen operating system and use a rotating bezel - it works with any android phone as well as iPhones.

There’s a built-in GPS for sports tracking and sending out SOS alerts, a speaker to make calls, Samsung Pay for paying for stuff using your wrist, and a much bigger battery.

[ gear ]

Oppo R9S Oppo’s DVD and blu-ray players have long had a loyal following amongst NZ’s AV/Hi-Fi aficionados and now they’ve launched the R9S smartphone, which marries great looks, an ultra slim design and fantastic front/rear cameras.

Battery life is an amazing two days with normal use and on standby the R9S will keep going for four days. http://www.oppo.com/sg/smartphone-r9s

D-Link Wi-Fi Camera Keeping an eye on things can be a tricky business. D-Link’s DCS2630 camera may help you avoid having to be in two places at once. It has a 180-degree field of view and night vision. Video streams to an IOS/Android app (or a secure web portal). http://us.dlink.com/products/home-solutions/full-hd-180degree-wi-fi-camera/

CleverPet Keeping Fido entertained when you’re out is a challenge. Separation anxiety and boredom can lead to canine chaos. CleverPet has this sorted with a video game designed for dogs. Built to dispense treats, the CleverPet has dog-proof touchpads that illuminate. Dogs soon learn that whacking touchpads with their paws leads to getting treats. Games become more complex involving matching touchpad patterns. Who’d have thought, Fido was a video game addict? https://clever.pet/products/cleverpet

FMCG BUSINESS - MARCH 2017

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BREAKFAST STARS

What’s trending in the Breakfast Foods category? Local suppliers share their news and bestselling products.

H

arraway & Sons Limited are celebrating a big milestone in 2017 as the company turns 150 years old. Plenty of exciting activity will be unfolding for Kiwi consumers this year – so stay tuned!

The company was founded in Green Island, Dunedin in 1867 by Allan King and Daniel Forrest who established a processing mill on the present site. The company was founded on flour, with oat processing being introduced slightly later. Due to flour processing becoming commoditised, the company has evolved to being fully specialised in oats processing and marketing. The brand ‘Harraways’ stems from Henry Harraway - whose wife had 21 children!

Marketing Manager Peter Cox says: “Harraways today is a significant, privately owned enterprise with headquarters in New Zealand. The company was purchased in 1944

by Charles Hudson and today it sells its oat-based product assortment both locally and internationally.

It is the market leader in oats in NZ Grocery with a

14

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36.7% dollar share of the category*. Its main brands are Harraways Oats and Nicola’s Organic Mueslis. And 50% of Kiwis know and trust the Harraways brand, with 70% of Kiwi consumers actively recommending Harraways after trial**.”

Harraways’ oat product range includes both convenient single serve oats via its ‘Oat Singles’ range and more traditional, bulk-packed Harraways oats ranges that cater to both breakfast and traditional baking occasions. All non-organic ranges of oats are NZ sourced and milled, with the oat grain coming from the lower South Island. This region offers an optimum growing environment for premium quality oats. Nutritional testing of these oats has revealed strong nutritional qualities – low in salt and sugar and high in protein and fibre. The company also offers BioGro Certified organic oats, which cater to a strongly growing number of customers seeking organic produce.

The company launched a new range of Steel Cut oats in 2016. These oats offer consumers a less processed, more sustaining option ideal for creating healthy food dishes. This range also delivers rustic style porridge – like that found in cafes.

[ category insights ]

Cox says: “2017 will see further, exciting new product developments. New offers will tap into consumer interest in added convenience – given there is increased ‘grazing’/’snacking’ and less ‘sit down meal’ consumption happening. New products will also tap into key flavour trends that are emerging worldwide. Watch this space for new concepts within the breakfast, convenient meal creation and snacking spaces.”

The immediate activity hitting the market soon will include new single serve oats varieties and consumer promotional activity that ties into the 150-year celebrations. * Aztec – October 2016 data ** Black Box data – October 2016

Blue Frog launches new look, new products Blue Frog’s Chief Cereal Guy, Scotty Baragwanath told FMCG Business: “It’s been a huge 12 months for Blue Frog. We have launched a range of new products and also carried out a complete brand redesign. This was important as our previous packaging did not talk strongly enough to the premium taste cues of our brand. The move to preprinted bags has allowed us to evolve the branding to better reflect our fun and contemporary positioning and strong taste cues. This has been executed via new logo, graphic illustrations and use of a window on the front of pack.

“We have launched four new products. One new core product, Zesty Raspberry, Coconut and Toasted Almond, was a NZ Food Award Finalist in 2016 and has rapidly become one of our biggest sellers due to its light/fresh texture and flavourpacked format. We have also launched a new kids range, which has strong appeal for adults as well. The concept is to produce a healthy and tasty ‘Cocoa Pop’-type breakfast, but this range boasts no refined sugar, low salt, and less than 4g of sugar per serving – while being packed with flavour! We have collaborated with other great whole food brands for this range, including Fix and Fogg Peanut Butter, OOB Berries and All Good Organic Bananas – further supporting our creation of the first premium kids cereal range in the NZ market.”

He adds: “Our new packs rolled onto shelf in November and this in combination with our new price tiering and new products has seen strong growth. We were also thrilled to have been named the NZ Food Award Artisan Producer of the Year for 2016 with our Zesty Orange Syrup winning the Artisan Producer Category, this has driven significant awareness to our brand.

“We have some very exciting and novel products planned for launch this year as we continue to see opportunities for premium products in the breakfast category – so watch this space!

Baragwanath says: “The move to whole foods is here to stay and we will continue to see many new and novel ingredients hitting the shelves from around the world and making their way into the breakfast cereals category. The focus on the nutritional profile for kids’ cereals will continue and put real pressure on manufacturers to produce more nutritious and tasty products for kids. The need for convenience is also strong and we will see a move to more single serve options across the category.

“We are now rolling into stores across all of New Zealand with very strong promotional support and a focus on in-store sampling and display.”

Please contact Scotty for sales enquiries at scotty@bluefrogbreakfast.co.nz .

WE HAVE SOME VERY EXCITING AND NOVEL PRODUCTS PLANNED FOR LAUNCH THIS YEAR.” SCOTTY BARAGWANATH, BLUE FROG’S CHIEF CEREAL GUY

pure delish Managing Director, Kaz Staples says: “pure delish is the market leader in premium breakfast cereals and is now the 7th largest breakfast cereal manufacturer in New Zealand. Our first breakfast cereal was launched 10 years ago and we have since added another nine cereals to the range. pure delish cereals are unique, innovative and category challenging, they have many health benefits and taste amazing too.

“The latest cereal to join the range is our Passionfruit Crunch Ancient Grainola, a blend of 76% nuts and seeds with ancient grains. It has an amazing zesty passionfruit flavour and wonderful crunch. Packed with nutritious goodness and low in sugars at just 6 grams per 50g serve, it is also naturally free from gluten, wheat, dairy and egg.

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15

[ category insights ] people over machines. We truly believe this is one of the key things that sets us apart from our competitors.”

She adds: “According to Nielsen data (January 2017), sales for pure delish are growing at 38.1%.

The total category is growing at 1.2%. pure delish is ranked number 1 in growth $V sales and has contributed 46.5% of the total breakfast cereal category growth.

Enquiries to Tina@puredelish.co.nz or Sheree@ SellingSolutions.co.nz.

Mother Earth

The pure delish team

PURE DELISH PRODUCTS ARE STILL MADE COMPLETELY BY HAND.”

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FMCG BUSINESS - MARCH 2017

This cereal was only launched in June 2016 and the growth has been incredible. In just six months this product has become our 5th biggest seller!

“There are lots of exciting new ideas on the horizon, we are continuing to innovate and tweak our recipes to ensure we keep ahead of food trends that are constantly evolving in this space,” says Staples. She adds: “New trends are constantly changing, especially in the health and well-being sector. Consumers are not only aware of allergens, but also the health benefits and nutritional value of the products they are buying.

It is important to keep up with what’s ‘on trend’ and how long trends may last.

Ten years ago the trend was for low fat products, fast forward a decade and it’s’ all about lower sugars and good fats. Tomorrow will be something else, so as a business it is important to be able to adapt quickly.

Consumers are also wanting to connect with the ‘story’ behind the brand and like to know who is making the products they are buying. This is becoming an important decision in the buying process. pure delish products are still made completely by hand by our team of highly skilled bakers – our preference, to employ

“At Mother Earth, we recognise that many consumers lead busy lifestyles and don’t always have the time to sit down to a quiet breakfast, so we’ve provided a solution with On-The-Go Brekkie,” says Senior Brand Manager, Lyn O’Sullivan.

She explains: “With all the fibre and protein of a bowl of toasted muesli*, Mother Earth On The-Go-Brekkie is a portable breakfast snack that can be eaten on the go, straight from the pack; no milk, bowl or spoon required. The single-serve format is designed to be positioned in the impulse sections in store, so consumers can grab a betterfor-you snacking option that is convenient for their busy lifestyles.”

There are four delicious flavours in the range: Cashew and Cranberry 45g, Hazelnut and Dark Chocolate 45g, Berry Yoghurt 45g, and Ancient Grains 45g. *When compared to the average protein and fibre content of toasted muesli in the New Zealand and Australian markets April 2016 (per 100g).

Something to Crow About Proud of their handcrafted, NZ made health food, Something to Crow About has recently launched New Zealand’s first probiotic muesli range. Breakfast lovers can choose from two delicious new muesli flavours: Supreme Trio of Nuts & Berries and Pure Almond Maple and Cacao (gluten free, paleo blend) - all boosted with GanedenBC30 an allergen free, probiotic that may help support digestive and immune health*.

Managing Director Mike Millar explains: “We identified that health and wellness, in particular gut health is a growing trend, with consumers looking for convenient ways to include gut-friendly foods in their diet. This led us to team up with US-based company Ganeden Biotech, who supply our cutting

edge ingredient. Launched late 2016, sales of this new muesli range have exceeded expectations, performing best when displayed together in the main cereal aisle.

“Not only do our new mueslis taste sensational, we use wholefood ingredients which are free from refined sugar and preservatives. And now we have added a probiotic boost thanks to GandenBC30, a patented vegan strain of probiotics.

This is truly a ‘game-changing’ product because it is naturally able to survive the manufacturing process and is activated once it reaches ideal conditions in your gut”, says Millar. “This probiotic has been shown to survive 10 times more effectively than yogurt cultures and is shelf stable, which means it does not require refrigeration.”

Enquiries to Mike Millar, Managing Director: Ph 021 555 852 or email mike@crowabout.co.nz. www.crowabout.co.nz *As part of a balanced diet and healthy lifestyle.

Smartfoods Smartfoods COO, Vicky Taylor says: “Growing at 9.2% (Source: IRI, NZ Grocery, Value MAT to 22/1/2017), the Muesli segment continues to be one of the star segments of the breakfast cereals category as consumers are looking towards healthier alternatives for their breakfast.

Consumer dietary requirements are changing, with the continued emergence of contemporary health trends such as paleo, gluten free and activated grains, and they are prepared to pay a premium for healthier products.”

She adds: “Smartfoods is a wellestablished NZ innovator and producer of natural health foods, whose portfolio include the highly successful range of Vogel’s cereals, as well as the new paleofriendly Mighty Food Kitchen. Vogel’s is a NZ icon, and the brand spans several types of products from traditional muesli, oats, clusters and the soon to be released Granola products. Innovation has been at the heart of everything Smartfoods does, which includes being the first to market with a mainstream gluten-free muesli, the first to use Stevia in the cereal category to deliver a lower sugar product and the first to deliver a FODMAP-friendly cereal. In the coming months the team are excited to bring some significant new innovations with the Vogel’s brand and continuing to expand the Mighty Food kitchen range – watch this space!”

Weet-Bix “Less than half (49%) of young Kiwi children eat a nutritious breakfast every day1,” says Andrew Scrymegeour, Sanitarium National Category & Insights Manager. He adds: “Sanitarium’s Weet-Bix Better Brekkie (www.betterbrekkie.co.nz) is designed to help encourage a nutritious start to the day by inspiring adults and children to make breakfast better, everyday.

Weet-Bix, NZ’s number 1 breakfast cereal3 has been the staple feature in the campaign, with a 5-star health star rating it provides a nutritious base to build on. It is also the 25th year of the Weet-Bix TRYathlon, with 2016/2017 looking to set a record of 28,000 + participants, it provides breakfast to support kids for the event and encourage a nutritious start.”

With growing demand for organic and gluten-free products, Sanitarium has launched Weet-Bix Organic & WeetBix Gluten Free Cinnamon & Coconut (October 2016). Scrymegeour explains: “Organic products have grown in value by more than 120% since 20142, so Weet-Bix Organic was a natural addition.

With Gluten Free Weet-Bix sales now over $1.7million3, Gluten Free Weet-Bix Cinnamon & Coconut provides a flavourful choice for consumers.”

UP&GO There is growing demand from busy shoppers who enjoy a portable liquid breakfast on-the-go, but are seeking convenience and a larger serving size compared to UP&GO 250ml. To meet this need Sanitarium UP&GO recently launched a 500ml resealable bottle available in Chocolate, Vanilla, Energize Chocolate, and Energize coffee, with more flavours to follow.

So Good To complement a more traditional breakfast, Sanitarium So Good is launching Unsweetened Soy milk in February 2017, with the same amount of Calcium as So Good Lite and a 5-star health rating. “Sugar has been a key concern for shoppers4 so this is expected to grow the Soy segment,” comments Andrew Scrymegeour, Sanitarium National Category & Insights Manager.

Source: 1 WeetBix Better Brekkie Survey 2 Organics Aotearoa 2016 New Zealand Organic Market report; Mintel 3 Nielsen Scantrack, Total Supermarket MAT Val Sales 01/01/17 (sub-brand and item ranking) 4 8 Mega trends impacting the global FMCG industry, Aug 2016, www.fmcgconsulting.co.nz

[ category insights ] blends: Raspberries, Cranberries & Coconut, Fig, Pear & Almond, and Pistachio, Almond & Chia Seeds. “We wanted to bring this style of breakfast which is usually found in Cafés into the home where the texture is toastier, crunchier and the taste is just a little bit more indulgent,” says Morrissey. “Consumer response to the range has been overwhelmingly positive”.

Hubbards will introduce two new Creamy Porridge flavours: Apple, Cinnamon & Brown Sugar and a limited edition Banana & Almond in time for winter. These blends contain real, whole ingredients, including fruits, nuts and seeds creating a slightly chunky porridge style. The porridges are convenient to prepare and have lower sugar levels – perfect for a substantial, flavoursome and winter warming start to the day.

SOURCE: IRI Aztec, MAT to 29 January 2017

Cathedral Cove Naturals

Hubbards Larina Morrissey, Brand Manager says “Oatbased products are driving market growth with consumers turning to them more and more all year round. People are opting for a more healthy, wholesome and natural breakfasts. Oat-based breakfasts are perfectly placed to capture this need. Muesli is the largest breakfast segment in the New Zealand market at $55M and is showing strong value growth (+6.9% vs yago). The Hot Oats/Porridge segment is also in growth (+5.7% vs. yago).

Morrissey explains: “Hubbards have always been committed to making oats exciting. It is New Zealand’s number one Muesli brand with close to $14 million in sales. A communication campaign launched in January celebrates their commitment to creating extraordinary breakfasts by combining ingredients which are made for each other. This is a multi-media campaign across TV, digital, magazine and social media channels.”

Late in 2016, Hubbards launched a range of Crispy Crunchy Granolas made up of three unique NIELSEN DATA Total Supermarkets - CURRENT MAT to 29/01/2017 Val Sales

Val % Chg YA

Breakfast Cereals

$286,535,487

1.2

Family

$91,607,862

0.0

Adult

$55,707,640

1.5

Muesli

$45,071,789

2.0

Convenience

$33,206,524

-6.0

Hot - Standard

$25,076,801

7.3

Kids

$24,957,545

6.8

Hot - Sachet

$10,907,326

5.3

Marketing Executive Laura Bedwell told FMCG Business: “In today’s fast paced world people don’t always have time to prepare nourishing and healthy breakfasts and end up making poor food choices as a result. Our products are designed for people that want to eat minimally processed and nutrient dense whole foods that still taste delicious.

We currently sell coconut yoghurt, coconut oil and a range of breakfast cereals and muesli throughout New Zealand supermarkets and independent retailers. In the last year, we have launched a Raspberry Chia Coconut Yoghurt as well as a Raw Paleo Super Cereal with Cherry and Cacao Bean.

These products have been extremely successful and we are excited to be launching a new flavour this month Mango, Passionfruit and Chia with a touch of coconut sugar combined with our creamy coconut yoghurt for a rich tropical flavour. With this new flavour we are also launching a smaller jar size of 210g, which is just over four serves.

Perfect for single users, people in a household that have dairy allergies or intolerances or those who want to take coconut yoghurt to work or to have on the run. We have experienced a substantial amount growth in the last couple of years. We have gone from a small family business to being the largest coconut yoghurt manufacturer in New Zealand (Nielsen, September 2016).

We believe that consumers are becoming more aware of the importance and benefits of eating a wholefoods diet free from refined sugars and refined carbohydrates and subsequently there is an increase demand for products like ours.” www.eatwellbewell.co.nz

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

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FMCG BUSINESS - MARCH 2017

[ cover story ]

New products, new look for iconic NZ marshmallow brand

M

Now, Ma Baker Mallows – as seen on the cover of this issue - can a Baker has come a long way since joining the also be found on the confectionery shelves. New Ma Baker delicious House of Fine Foods family some 15 years ago. pink and white marshmallows come in two great sizes: Jumbo Mallows Her delightful little baking mallows have become 520g and Pink & White Mallows 200g. Consumers can find Ma Baker’s a trusted staple in many a Kiwi pantry. Today, popular recipes on the back-of-pack, as well as tips to create delightful she is expanding her range on the foundation of moments with mallows. an exciting rebrand.

Ma Baker is all about delicious baked fare which Ma Baker may have had a makeover, but people love to share. The brand is proudly owned the smart, modernised packaging contains the and marketed by House of Fine Foods – a familysame delicious, gluten-free and 99% fat-free owned business representing quality lifestyle and product. Avid bakers can still craft delicious cuisine brands. baked fare with Ma Baker’s pink-and-white and “We love the fun and tradition of the marshmallow multi-coloured baking mallows, confident in and its place in New Zealand’s heart as a delectable quality ingredients and mallows that hold their melt-in-the-mouth party staple, a fireside novelty or dainty shape.

MA BAKER MAY dessert treat loved by kids and adults alike. We wanted “Research told us that people love the sweet HAVE HAD A to take that ‘love’ and infuse it into our reinvigorated softness and flavour of our mini-mallows and the MAKEOVER, BUT packaging and supporting marketing strategy,” adds convenience of the free-standing, resealable 150g Brett Tibbotts, CEO, House of Fine Foods. pantry packs. So we’ve retained the product recipe THE SMART, Ma Baker has her own website (mabaker.co.nz) and format, but modernised the brand appeal. It’s MODERNISED featuring yummy recipes, inspiring photography and a strategy that is working well with first quarter delectable tips and ideas with mallows. sales volumes already up 12% on average,” says PACKAGING House of Fine Foods has an innovative new product Orla Hynes, Brand Manager, Ma Baker.

CONTAINS THE development strategy for Ma Baker. So, watch this space Rebranding has ‘retired’ the chirpy, baking SAME DELICIOUS, for other mallow confectionery products (including Grandma character (on the former pack fronts).

Instead, a contemporary, cuddly teddy bear (who GLUTEN-FREE AND seasonal) and new SKUs in gifting and occasion foods.

For more information on the Ma Baker range, please doesn’t love a cute teddy?) and vibrant, simplified 99% FAT-FREE contact Robin Chang, GM Sales, House of Fine Foods, phone packaging are grabbing shoppers’ attention. And 09 410 1066. not just in the baking section.

PRODUCT.”

FMCG BUSINESS - MARCH 2017

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SWEET TREATS

Top trends, new products and best sellers in Chocolate and Confectionery.

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FMCG BUSINESS - MARCH 2017

W

[ category insights ] ilson Consumer represent a number of everyday and seasonal confectionery brands, with the key Guylian and Hershey brands looking back on a

strong year in 2016.

David Cunningham, Business Manager Confectionery says: “Hershey’s Kisses have shown significant growth as consumers have seen the new packaging introduced. The introduction of the new Reeses miniatures with over 63% growth (Aztec MAT 17/1/2017) has helped drive the growth in 2016.

“Over the Christmas period we have seen consumers return to some of the better known brands as they feel comfortable with recognised brands when there are so many new items in the market.

“Having just returned from the ISM trade show, we are seeing a number of the international trends flow into the New Zealand market. Obviously the sugar issue has been around for a period of time now, but within the confectionery segment we are seeing the gifting and the premium self-indulgence segments grow. This could reflect that there is a little more disposable income in the economy and consumers continue to like to indulge and reward themselves.

“We have also seen the continued premiumisation within the categories, especially in the gifting category, as consumers prefer to give a gift with strong perceived value, and often the recognised brands offer that gifting value.

“We are also seeing change in how consumers align themselves with a brand’s values. This is often reflected around the discussion of the ingredients, both the quality and how they are sourced. With the influence of social media, consumers have easy access to the corporate values and this allows engaged consumers to understand the quality of the products (and if they satisfy the requirements of the consumer). This educating of consumers on the brand values and the ingredients can help items like our Guylian range, which are made with 100% pure cocoa butter and no palm oils, and due to this they are often sought out because of the quality of the ingredients, and integrity of the brand.

“Overall we are seeing consumers becoming more engaged with the brands they purchase, and although they will trial new items, when they are considering a gifting choice, they tend to return to the brands they know and have previously experienced,” says Cunningham.

PEZ PEZ is the iconic collectable kid’s novelty confectionery brand, combining fruit flavoured candy with the hottest kids franchise licenses. Ontrack is the PEZ Sales and Marketing Partner in New Zealand and Australia.

Daniel Unger, Ontrack Sales & Marketing Manager says: “In 2017 we will release new licenses such as Paw Patrol, Despicable Me 3, DC Super Hero Girls and best of Nickelodeon, with many more to come. New licences drive the highest level of excitement, engagement and sales. Each year we team up with the most popular and trending kid’s licenses to produce a collectable candy toy unlike no other!”

Sold in over 80 countries around the world, PEZ has established its brand over many years.

“Although it has been on sale for many years, we are now seeing emergence in the New Zealand market. There are still many retailers discovering PEZ for the first time, much to the delight of their customers,” says Unger.

WITHIN THE CONFECTIONERY SEGMENT WE ARE SEEING THE GIFTING AND THE PREMIUM SELFINDULGENCE SEGMENTS GROW.” DAVID CUNNINGHAM, BUSINESS MANAGER – CONFECTIONERY, WILSON CONSUMER

FMCG BUSINESS - MARCH 2017

21

[ category insights ] “The kid’s confectionery market in recent years has experienced growth in partnerships with key licenses, and PEZ has had great success with many partners such as Disney and Nintendo. Consumers love collecting the newest and hottest licenses.”

He says: “Additionally, with the growing popularity of customer interactivity through QR codes and APPS, PEZ have driven sales growth through innovation. We have just launched our exciting interactive APP that will drive repeat purchases of the candy refill packs. Purchasing a refill pack enables customers to scan and play the PEZ APP, whereby they can explore a whole new world of interactive games and fun.”

“PEZ is an iconic and unique proposition that allows it to stand out in the confectionery market,” says Unger.

Mondelèz

WE HAVE SEEN GREAT SUCCESS WITH THE LAUNCH OF CADBURY OREO EGG. MANY CUSTOMERS ARE KEEN TO TRY OUR NEW PRODUCT.” JAMES KANE, MONDELĒZ COUNTRY HEAD (NZ) 22

FMCG BUSINESS - MARCH 2017

Mondelèz is at its best during the biggest chocolate event of the year, Easter, says James Kane, Mondelèz Country Head (NZ). “We proudly showcase the largest range of Easter eggs with the majority of our most popular varieties and brands represented in Easter formats, eggs and hollow bunnies. We cater for all purchase occasions throughout Easter – from tasty treats, to share bags, to gifts for kids and adults and of course hunting eggs for the Easter Sunday Easter Egg hunt.

“This year we are pleased to bring the popularity of the Cadbury Oreo variety to the Easter season. We have launched a wonderful treatsize 34g Cadbury Oreo egg in revolutionary new fun-to-use packaging. All you do is peel open the tab, pop out the chocolate egg and eat!

“We have seen great success with the launch of Cadbury Oreo Egg.* Many customers are keen to try our new product, with it outselling the Crème Egg, at the start of our Easter season. Oreo 34g will be joined by a new 190g Cadbury Oreo Gift Box and New Cadbury Twirl Gift Box,” he says.

What are the consumer trends in this category?

Kane says: “Key occasions like Easter provide reasons for families to connect and share in their confectionery delights over these holidays.

Chocolate novelties like eggs and speciality egg packs are significantly over indexed during the Easter period vs their share of category during nonseasonal periods. Traditions such as Easter gifts, the egg hunt ritual and chocolate sharing drive the seasonal purchasing occasion.

“Once again Cadbury is holding its Easter Eggstravaganza event in Christchurch on 8th April supporting Make-a-Wish New Zealand. For the first time, Cadbury will be taking its popular Easter maze to the Royal Easter Show in Auckland from the 13th – 17th April. Look out for the Easter bunny who will also be hopping in to share a few treats!” *Reference: Nielsen Confectionery database MAT 01/01/2017

Lindt Chocolate Lindt Chocolate continues to grow the chocolate category as consumers continue to trade up to premium chocolate, says Ken Davis, Senior Business Manager at DKSH New Zealand Limited.

He explains: “Lindt leads the dark blocks market with innovation. Excellence Crunchy Cocoa was launched in October, a mild dark chocolate with crunchy cocoa nibs, a sensorial experience of rich flavour and crunchy texture designed to target Excellence devotees. Excellence blocks are mostly consumed in the evening as part of the nightly ritual. Excellence fans will be excited with our new recipe launches coming in 2017.”

He adds: “Creation Salted Caramel Sundae launched on March 6th to tempt consumers with an irresistible recipe and create new news for the category. Creation Blocks have a 57% repeat purchase rate and have low product substitutability. Creation blocks are often consumed after dinner in place of dessert.

“In Boxed Chocolate, Lindt has grown at 12.9% in 2016, driven by the Lindor Bags 125g range with a staggering 30% growth. The Lindor 150g range has been given a pack refresh for 2017 to make Gifting feel more special. The colours have been enhanced and the pack has been embossed to enhance the WOW factor at key gifting occasions. Look out for the new packaging in store now.”

Davis says: “The Lindor

[ category insights ] TVC and sampling campaigns throughout 2016 and 2017 will continue the increased consumer demand. The Lindor range still has the same delectably smooth Lindor balls with the smooth melting centers, which appear to be melting NZ palates as well. Look out for a new and exciting Lindor launch later this year!”

Werther’s Original “The Werther’s Original brand continues with strong performance and is currently growing at +4.9%,” says Alana Parry, Senior Client Manager, DKSH New Zealand Limited.

She adds: “Key Werther’s products continue to grow at a strong rate with the Classic Candies family bag growing at +8.3%, Creamy Filling family bag growing at +12.2%, Éclair family bag growing at 21.1% and the No Sugar Added flip top box growing at +12.1% (Aztec scan sales QTR to 01/01/17).”

“With the ongoing demand to reduce added sugars and create indulgent experiences, Werther’s have just the right product. Werther’s Original No Sugar Added offers delicious caramel candies without the added sugar. This flavoursome product is available in a family bag or a flip top box for on the go convenience.”

Werther’s will continue to support their brand in 2017 with an exciting media schedule consisting of TV and Video on Demand advertisement commencing in April and running through until September. “Keep an eye out for some exciting Werther’s NPD hitting shelves later in the year,” says Parry.

Perfetti Van Melle “The Mentos brand has experienced phenomenal growth of 14.4% versus total category growth of 5.1% (MAT to 01/01/17, Aztec) through successful launches including Mentos Choco as well as driving flavour innovation with limited edition Pink Lemonade, Lemon & Lime and Blackcurrant Mentos Rolls,” says Steven Young, Senior Client Manager, DKSH New Zealand Limited.

To continue strong growth into 2017, Mentos has just launched its newest innovation of Mentos roll limited edition flavour Watermelon, helping to drive stick pack/roll category sales.

Young says: “The Chupa Chups brand has grown at 5.3% and continues to be the lollipop of choice at 62.5% share of total lollipops (MAT to 01/01/17, Aztec). New point of sale solutions help keep the brand prominent and easy to find for consumers.

Innovation provides new news to the category and drives interest, increasing trial.

“This is the perfect opportunity to maximise sales by having disruptive, eye-catching displays in stores so consumers are made aware of what’s new, whilst also providing a focus on the regular product offering,” says Young.

He adds: “Availability is key for these types of impulse purchases when in need of a sweet treat and flavour hit. Look out for other new and exciting Mentos and Chupa Chups innovations throughout the year.”

Pop Open Easter!

Peel. Pop. Eat.

The CADBURY OREO and the colour purple are Trademarks of Mondelēz International used with permission.

[ category insights ] Donovans Chocolates Donovans Chocolates are available in selected supermarkets and specialty stores nationwide. NZ Marketing Manager Caroline Potter says: “Proudly made in the Waikato, Donovans chocolates are lovingly crafted using European technology mixed with a good dose of Kiwi ingenuity. The results are the finest chocolate combined with innovative and exciting flavours that will be sure to please chocolate lovers and the adventurous alike.”

She adds: “One of the success stories for Donovans is the Clusters range. Perfect for sharing, each handy re-sealable pouch contains clusters of dark or milk chocolate packed full of goodies in a range of tempting Kiwi favourite flavours like Hokey Pokey and Rocky Road.

“The range is growing at 107.5% $ growth vs last year*, which is a terrific result for Donovans. To continue growing this range Donovans are launching a brand new Cluster in April 2017: Toasted Coconut. Based on a much loved Kiwi flavour combination this is a delicious treat for any occasion.” *IRI total key accounts Qtr to 25/12/2016

Whittaker’s “In the last year we extended our New Zealand Artisan Collection range with four delicious new flavours, as well as bringing out our first ever Easter product, the Chocolate Kiwi. We also launched our limited edition range of NIELSEN DATA Total Supermarkets - CURRENT MAT to 29/01/2017 Val Sales

Val % Chg YA

Total Chocolate Confectionry

$387,478,750

8.1

Block Chocolate

$157,897,775

13.4

Boxed

$65,482,822

7.6

Bar/Chunky

$51,524,731

5.7

Novelty

$48,041,430

2.0

Treat/Fun Pack

$28,707,227

3.0

Family Bags

$23,052,018

16.5

Multi Pack

$5,403,257

-21.3

Card/Tub Packs

$3,667,522

23.7

Jumbo Bags

$3,216,215

-24.8

Handy Bags

$477,800

-35.3

Stick/Roll Packs

$7,941

-25.8

Bulk Bags

$11

-99.7

three K-Bar-inspired chocolate blocks, and some yummy new Mini Slabs,” says Caitlin Attenburrow, Marketing Assistant.

“We have been really pleased with the success of our delicious new flavours and the support of our loyal chocolate lovers! Our Whittaker’s Artisan 100g range is now the market leader on value sales with 41.5% share of the premium 100g block segment (Aztec MAT to 1/1/2017) and is a major driver for Whittaker’s in being the largest net value growth contributor in Total Chocolate Blocks for the same period.”

“As far as consumer trends are concerned, we’ve noticed a preference for higher quality, artisan, and locally relevant products and flavours. There is also an interest in unusual cocoa sources and unique flavour combinations,” says Attenburrow.

Trade Aid Katie Sheehan of Trade Aid says: “New Zealand founded Trade Aid has now built a chocolate factory in Christchurch, as its latest step to giving value back to the farmers it works with, and eliminating unnecessary middlemen. All Trade Aid chocolate is proudly made here in New Zealand, in the world’s first ‘Fair Trade Guaranteed’ chocolate factory, guaranteed by the World Fair Trade Organization, which ensures fair trade compliance throughout the entire supply chain.

“The result is a variety of organic, fair trade chocolate products to satisfy the taste buds of the growing market of socially conscious shoppers 71% of New Zealand shoppers are willing to pay a bit more to get the best organic, sustainably procured products, according to Colmar Brunton’s Better Futures Report 2016. The annual study says that this has increased from 64% in 2015, and for the past four years the respondents have named Trade Aid in the top five brands that are leaders in the area of sustainability.”

She adds: “Products include a range of highcocoa content bars for discerning chocolate eaters who prefer a darker taste. Their latest release is a pair of popular variants, Classic Dark and Original Milk that have proven to appeal to mainstream buyers. The factory also produces coated almonds, raisins and cashews, and chocolate drops for the retail and manufacturing markets.”

Trade Aid is a social enterprise, helping talented people around the world improve their lives through trade. Tradeaid.org.nz

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

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FMCG BUSINESS - MARCH 2017

C

M

Y

CM

MY

CY

CMY

K

[ buy NZ made ]

‘Made in NZ’

What does it mean for food and dietary supplement manufacturers?

C Trina Snow Manager Buy NZ Made www.buynz.org.nz

ountry of origin labelling can have a big effect on sales. For quality, prestige or loyalty reasons, consumers often consider country of origin when making purchasing decisions.

New Zealand country of origin labelling is no different. New Zealand is known for quality products produced in a clean green environment under fair working conditions.

So what actually determines if a product can be called ‘New Zealand Made’?

The Commerce Commission, responsible for administering the Fair Trading Act, says this: “If the product is produced in New Zealand from virtually all New Zealand components then there is little risk in claiming that such a product is ‘New Zealand made’. However, if important components are imported or if part of the manufacturing process is undertaken offshore, then a ‘New Zealand made’ claim risks breaching the Act. However, depending on the product or the nature of the manufacturing process some such products may be legitimately described as ‘Made in New Zealand’.”

This can be confusing for manufacturer and customer alike – what does it mean?

Key ingredients or components must originate in New Zealand A recent Court case held that key ingredients of the product must have originated in New Zealand.

In this case, a New Zealand firm making goats’milk based dietary supplement labelled its product ‘100% New Zealand made’.

But all the active ingredients, including the goats’ milk powder, had been imported. Blended here in New Zealand with other ingredients, the imported ingredients were then turned into the tablet supplement.

The Court said the labels were misleading, as a reasonable person would believe the tablets had not only been processed in New Zealand but had been made from New Zealand goats’ milk powder.

The decision shows that labelling a dietary supplement as ‘New Zealand Made’ may be misleading if the key ingredients do not come from New Zealand - even if they are packaged or turned into tablets here.

Blending imported ingredients to a formula created in New Zealand is not enough to allow the product to be labelled ‘New Zealand Made’.

26

FMCG BUSINESS - MARCH 2017

Substantial transformation must occur in New Zealand The Court also said that where products involve a manufacturing process, the substantial transformation (when something different has been created or manufactured) must occur in New Zealand.

Goods are substantially transformed if they undergo a fundamental change in in form, appearance or nature, resulting in new and different goods.

In the goats’ milk case, the Court held that substantial transformation occurred when the goats’ milk was converted into powder – and this occurred overseas, not in New Zealand, meaning the product should not have been labelled ‘New Zealand Made’.

Guidance for food and dietary supplement manufacturers For most food and dietary supplement products the issue of ‘Made in New Zealand’ can be resolved by considering: 1. Key ingredients or components - If all ingredients are from New Zealand, the product can be labelled New Zealand-made. If there are a few minor imported ingredients such as herbs and spices, this will generally not affect the New Zealand-made claim provided the packaging states ‘New Zealand-made using imported herbs’. Then it’s clear to the consumer. But labelling products ‘New Zealand-made from local and imported ingredients’ is often not a good idea because the consumer can’t tell whether the key ingredients are local or imported.

2. Substantial transformation – In addition to the key ingredients being sourced from New Zealand, if a food or dietary supplement item has been ‘substantially transformed’ in New Zealand (i.e. the key manufacturing process that created the product occurred in New Zealand), the product can be labelled New Zealand-made.

3. Fair Trading Act - Food manufacturers considering using the Kiwi trademark to promote a product as New Zealand-made must first make sure its use is compliant with the Fair Trading Act. That way, costly label or packaging reprinting is avoided. More information about the Act can be found at: http://tinyurl.com/ztmrtsu Easy to use guides can be found on our website at: http://bit.ly/originguides

[ profile ]

Exciting new developments at Makikihi Fries

M

akikihi Fries Ltd in South Canterbury is a familiar sight to travellers along State Highway 1 between Timaru and Oamaru. The company was established in 1983 and has been privately owned and operated by a local family ever since.

The company was actually founded by chance. Although the factory was originally privately built, it was leased to Aulsebrooks Ltd who used the plant to make crisps. Locals grew and supplied the potatoes for the factory from nearby farmland.

The initial crisp making venture was short lived, thanks to corporate takeovers during the 1980s, which led to the demise of Aulsebrooks.

The redundant factory was converted into a French fries manufacturing plant. In the true spirit of Southern hospitality, the first tonne of fries were given away to customers.

The newly established Makikihi Fries soon found ready markets with fish & chips shops, hotels, cafes and restaurants throughout the South Island. From here the company grew to what it is today, servicing customers throughout New Zealand. Where other manufacturers may use paler fleshed potatoes - Makikihi Fries can always be recognised by their golden colour; their taste and quality shines through.

Makikihi Fries are a locally owned company thriving in heartland New Zealand.

What’s new in 2017?

The products The potatoes used for Makikihi Fries are exclusively the finest Agria potatoes. They are grown in South Canterbury, a region renowned throughout the country for the high quality and consistency of the potatoes produced season after season.

Agria are a beautiful golden potato that hold their colour and texture when cooked as fries.

This is only matched by their great taste, which results in high demand from connoisseurs in a wide range of outlets, including top end restaurants.

Makikihi Fries manufacture both chilled and frozen fries. Predominantly, the chilled fries are used for fish & chip shops and other fast food outlets. Demand is always strong with some takeaway outlets using up to 750kgs of chilled fries per week!

The frozen fries also go to fish & chip shops, but hotels, restaurants and cafes also enjoy

their convenience and quality. In recent years, Makikihi Fries have become available directly to home consumers with frozen fries now sold in supermarkets.

Unique points of difference In addition to only using high quality Agria potatoes, Makikihi Fries are proud that their products are completely gluten free. In fact, the only two ingredients in Makikihi Fries are potatoes and beef shortening.

This enables the company to consistently produce high quality products which customers love. They also love the fact that

In recent years growing demand has led to a 2kg range of Makikihi Fries products to be made available in supermarkets. The range includes straight cut, crinkle cut and steak fries. While most South Island supermarkets stock the range, more and more consumers are demanding Makikihi Fries around the country so that increasing numbers of North Island outlets are beginning to stock the range as well.

2017 sees the introduction of two exciting new developments for Makikihi Fries. First, ‘Skin On’ Fries have been added to the range as more consumers appreciate the natural taste and increased fibre available in these chips. To meet a growing demand for convenience by home consumers, a full 1kg range of frozen fries has now also been made available for supermarket distribution.

In addition to the traditional 13mm chip that is available in crinkle, straight, steak and skin-on options, Makikihi Fries also produces 10mm straight cut and skin-on options (a thinner fry that will deep fry quicker and always look good on the plate). Finally there are the 7mm shoestring fries that are the fasted cooking option and always in high demand.

Makikihi Fries have distributors in all major South Island centres plus Wellington and Auckland. The product range can also be purchased directly from our factory (makfrybleeker@xtra.co.nz) or through our supermarket/FMCG agents, Southern Link Marketing Ltd (jackie@southernlink.net.nz).

FMCG BUSINESS - MARCH 2017

27

MADE IN NZ

New Zealand made products have an excellent reputation world-wide. We caught up with some local companies who wave the Kiwi flag very proudly.

L

ocally-grown gourmet food business I Love Pies is proudly New Zealand-owned and showcases high quality New Zealand ingredients.

After extensive careers in FMCG in New Zealand and abroad, co-founders Maree Glading and Jessie Stanley came back to NZ and felt that most of the innovations on the market were created by international companies and not for NZ consumers.

“This was not only disappointing professionally but also because as consumers ourselves we wanted to buy products made by us for us,” says Glading.

The business partners share a background in product innovation, in marketing and food technology respectively. With pies something of 28

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an icon in our national diet, Glading and Stanley founded I Love Pies on the belief that New Zealanders are hungry for great pies.

“What could be more quintessentially New Zealand than the meat pie?” asks Glading. “Kiwis love pies, they’re part of the Kiwi diet they’re warm and comforting, and the perfect on-the-go-food. Yet for all that, people are often left disappointed with what they find on offer.”

Seeing an opportunity in the growing consumer demand for “real food”, the duo set about making pies using fresh, quality New Zealand grown ingredients, nothing artificial and fillings good enough to be eaten on their own. Launching at a grassroots level at a stall at the Clevedon Farmers’ Market in 2008, the duo sold a hundred pies in an hour at their first market.

[ feature ]

I Love Pies co-founders Jessie Stanley and Maree Glading with young pie fans.

“We come from a standpoint of authenticity we are your average Kiwi mums who want to feed our families food we are proud to make and serve.

Our products and our marketing reflect this, and our consumers tell us that they love the fact that our brand is developed by and for New Zealand Mums,” says Glading.

This passion for high quality New Zealand meat, dairy and produce has helped fuel the business whose products are now available across New Zealand supermarkets, gourmet food stores and butcheries, and even in Australia and Asia.

I Love Pies was one of the first food companies in NZ to exclusively use free range eggs and poultry. It also takes full advantage of New Zealand’s strength in dairy products - its products include New Zealand butter, sour cream and cheese. Glading explains: “None contain margarine or palm oil like some mass-produced pie makers.

Only the highest quality New Zealand produced Angus beef is used. We are proud to ‘hero’ high quality New Zealand produce, and leveraging this has been key in establishing an export market for our products.”

Glading and Stanley are also very appreciative about the way that local retailers support innovation more than some of their international counterparts. They get a real kick out of growing their businesses by attracting new shoppers to their range of pies and entertaining categories who wouldn’t necessarily be there without a brand like I Love Pies.

“Both New Zealand consumers and I Love Pies’ export customers have grown to love and appreciate I Love Pies’ passion for the ‘NZ made’ ethos,” says Glading.

Prolife Foods Prolife Foods has products in a number of categories - nuts, snacks, nutritious snacks, spreads, chocolate and confectionery. That’s quite a range.

Senior Brand Manager, Lyn O’Sullivan explains: “Our product diversity means we have a rich range of skills and experience in-house. This facilitates us to purchase and produce the finest ingredients and of course, make the best products right here in Hamilton, New Zealand.

“We have many years of experience in roasting nuts to perfection and making nutritious snacks.

Each batch of nuts is freshly roasted in sunflower oil and packed carefully to retain freshness, while our staff are experts in making Baked Oaty Slices just like homemade and producing Fruit Sticks we know kids will love!”

She adds: “As a result of acquisitions in recent years, our melting pot of skills has expanded.

Prolife Foods honey is handled from hive to pot by our expert honey makers. We make our own natural peanut butter using peanuts we’ve roasted, and our chocolatiers at Donovan’s Chocolates refine and produce our indulgent chocolate treats here in Hamilton and are an integral part of the team.

“Regarding ingredients, it’s well known that our purchasing team actually visit our key suppliers to ensure their products and premises meet our standards. At Prolife Foods we also produce as many quality ingredients as possible to use in our finished products; that’s a strong point of difference, especially in light of consumers’ demands to know where their food comes from. Some examples: we use REAL chocolate made at our Donovan’s chocolate plant in Mother Earth Baked Oaty Slices and Deluxe Nut Mixes, e.g. chocolate chunks,

PROLIFE FOODS HONEY IS HANDLED FROM HIVE TO POT

BY OUR EXPERT HONEY MAKERS.” SENIOR BRAND MANAGER, LYN O’SULLIVAN

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[ feature ] chocolate-coated dried fruit. Our natural peanut butter made in-house is the key ingredient in the latest Baked Oaty Slice Peanut Butter SKU. Baked Oaty Slices that include honey use our own honey.”

“On a sweet note, Mother Earth not only makes the jam in Hamilton NZ, but we only use fruit grown in New Zealand. At the end of the day the best ingredients and processes mean consumers learn to trust your brands and come back repeatedly for more,” says O’Sullivan.

Mix Auckland-based Mix Limited is a dynamic Australasian business, taking on the mass, global giants in the Health and Beauty channel. With a strong focus on natural ingredients and delivering products that actually work, all Mix Limited brands are strong performers in their respective categories.

A proven track record of successful brands has been created by home grown and consumer led innovation, enabled by industry leading market speed and agility that is created by the business’s entrepreneurial approach.

With their own certified organic laboratory, Mix creates, develops and manufactures their own products, giving the business a unique ability to control every step of the product process.

Rachel Morrison, Marketing Manager at MIX Limited says: “Essano has been a sensation in the grocery skincare category since launching in late 2013. Driving category growth through pioneering the Natural skincare segment, the brand is now the # 1 selling Natural Skincare brand in the Australasian Grocery channel*.”

Developed alongside New Zealand consumers and delivering on global consumer and market trends, the brand has grown to include Hair and Bodycare ranges.

Morrison explains: “With credibility from the leading global cosmetic organic certification body; Ecocert and the authenticity of proven plant-based ingredients such as Rosehip, Argan and Coconut

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Oils, the brand has become a consumer love affair.

This is a unique, scientifically developed, natural brand that also looks and smells gorgeous - a perfect treat for that busy Kiwi woman.

“Ranged in Countdown, New World, PAKn’SAVE, The Warehouse plus selected Pharmacies, Essano continues to drive category growth, attracting premium personal care consumers into the Grocery shopping environment.”

In Australia, Essano is ranged in Coles, Woolworths, Big W, Priceline, Chemist Warehouse and other selected Pharmacies, overall the brand is ranged in over 4,500 stores across Australasia.

Data source: *IRi onWeb & Nielsen, Australian & NZ Grocery value, 13 wks ending 15 Jan 2017

Skin Therapy Rachel Morrison, Marketing Manager at MIX Limited says: “Skin Therapy is disrupting the premium anti-ageing women’s skincare segment by delivering fashionable, trending ingredients from more premium channels into the prestige grocery channel.

Skin Therapy gives consumers the ability to access highly potent natural ingredients and formulations, with the convenience of the grocery shopping aisle vs a speciality store or dermatologist visit.

“The range is led by celeb favourite Dragon’s Blood (a red tree sap, revered for hundreds of years for its unique healing properties) which has four sku’s: the segment leading Serum, SPF 15 Day Lotion, Eye Crème, and the about to launch Makeup Removing Wipes.”

The original product within the range, Bee Venom, has seen a re-vamp to now include a unique Bee Complex ‘Manuka Jelly’, which includes Bee Venom, Royal Jelly and Manuka Honey.

The newest addition to the Skin Therapy range is the Eternal DNA Miracle Crème. Capturing the growing interest in immortal jellyfish inspired products, Mix have created a truly unique, premium formulation which contains the clinically proven Juveleven™ peptide along with a sophisticated jellyfish ingredient.

[ feature ] Skin Therapy is ranged in Countdown and The Warehouse in NZ and in Woolworths and Coles in Australia.

and a premium, Barbershop appeal,” says Morrison.

Dominate

Primal Earth

Rachel Morrison, Marketing Manager at MIX Limited told FMCG Business: “The leading men’s styling brand in New Zealand*, Dominate, continues to lead the way in terms of attitude, style and product delivery. With barbershop quality products at affordable prices, Dominate is the preferred brand of many guys shopping in supermarkets across Australia and New Zealand.

With a recent product refresh across the core range to deliver better on shelf messaging, minis to drive trial and sponsorship of the Smokefree Rockquest, Dominate continues to recruit new consumers.

An exciting innovation is the Dominate Premium men’s grooming range: Three new products focused on attracting a mature consumer looking for a sophisticated product offering, usually not found in the Grocery channel. All three products have unique ingredients to support men’s hair health such as caffeine for volume and strength,

“Primal Earth has long been New Zealand’s #1 Natural Men’s skincare range*,” says Rachel Morrison, Marketing Manager.

Formulated with only natural ingredients and harnessing the power of plants, Primal Earth is focused on shave and skincare products that don’t irritate men’s skin as they don’t contain any harsh chemicals.

“With natural and organic products on the rise in almost all categories, Primal Earth is perfectly positioned to further capitalise on men’s growing interest in skincare products, naturally,” says Morrison.

Ranged in all leading NZ grocery stores as well as Farmers, Primal Earth continues to deliver sensitive, irritation-free shave and skincare solutions for Kiwi guys.

For ranging information contact Alliance Marketing 09 263 9466

Data source: *IRi onWeb, NZ Grocery value, 13 wks ending 15 Jan 2017

Data source: *IRi onWeb, NZ Grocery value, 13 wks ending 15 Jan 2017

WITH NATURAL AND ORGANIC PRODUCTS ON THE RISE IN ALMOST ALL CATEGORIES, PRIMAL EARTH IS PERFECTLY POSITIONED TO FURTHER CAPITALISE ON MEN’S GROWING INTEREST IN SKINCARE PRODUCTS, NATURALLY.” RACHEL MORRISON, MARKETING MANAGER

SOURCE: IIS, NZ GROCERY VALUE, MAT TO 4/12/2016

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[ profile ]

INVESTING IN GROWTH

F

Dad’s Pies MD Eddie Grooten and The Salvation Army’s Territorial Commander Robert Donaldson.

rom humble beginnings as a small family business in Red Beach, Dad’s Pies has grown into a very impressive operation that is supplying supermarkets, airlines and BP outlets in New Zealand, as well as exporting to Japan, Singapore, Hong Kong and Australia.

The business has grown exponentially over the years since it started with two small ovens in 1981, fuelled by the passion of Founder and Managing Director Eddie Grooten, who says he is just constantly looking to improve. “Our focus is on being best in class,” he explains.

His new Silverdale factory, just a few minutes north of Auckland, is filled with high tech equipment and giant ovens that have the capacity to bake up to 14,000 pies per hour. There are more than 90 staff on the premises who have to follow meticulous hygiene and food safety protocols. But Eddie has exciting plans for expanding the premises yet again this year, to meet the demand for their first-rate pies and to help grow the brand further. He also has sons Tom and Ben on board now, as well as Technical Director and business partner Michael Welch, to help take the business into the future.

Despite all the upscaling, Dad’s Pies is still a family business that prides itself on using quality ingredients sourced in New Zealand. The family has vowed to never forget their original mission - the pursuit of pure pie-fection. Dad’s Pies contain no preservatives and have a shelf life of up to 18 months when frozen.

Eddie is particularly proud of the export orders coming in from Japan – a very fickle market that demands top quality products. “The recipe for our success is not just a pie recipe,” he says. “It involves hard work, passion, strategic planning, and a good company culture.”

“Nothing is more rewarding than seeing the people in your company do well,” says Eddie.

Look out for more exciting news from Dad’s Pies this year! For more information visit dadspies.co.nz.

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Eddie Grooten inspects the oven at Dad’s Pies factory.

Did you know?

Dad’s Pies Ltd was recognised for its generous and longstanding support of Kiwis in need through its product donations to The Salvation Army. Since 1997, more than 115,000 pies have been donated to The Salvation Army’s foodbanks in Whangaparoa, Glenfield and Manukau. In recognition of this substantial contribution a Valued Partner plaque was presented to Eddie Grooten by The Salvation Army’s Territorial Commander Robert Donaldson.

Co-located with

23-24 AUGUST 2017

International Convention Centre Sydney

TRADE SHOW FREE TO ATTEND AACS CONVENIENCE LEADERS SUMMIT BOTH MORNINGS AACS PETER JOWETT CONVENIENCE INDUSTRY AWARDS JUDGING AACS GALA AWARDS DINNER OVER 150 COMPANIES EXHIBITING For more information or to register visit www.candiexpo.com.au or 0800 451 590

[ profile ]

O

STORELINK EVOLVES

n 1 February 2017 Storelink ownership changed. The new owners are Angie Samuel, Tony Puppyn and John Bishop.

Storelink is a sales and merchandising business representing many of New Zealand’s leading FMCG companies such as Sanitarium, Griffins, Wrigleys, Lewis Road Creamery, Taylor Brown, Natures Organics, Sun Valley, Pacific Brands and many more.

Samuel explains: “We supply an extensive contract merchandising team right across the Foodstuffs and Progressive network with a team of 411 contract Merchandisers completing on average 13,533 hours of work in grocery every month. We have established ourselves as a leading retail service partner for the industry for over 25 years and as new owners we are excited to be able to build on this reputation and are proud to continue to provide high quality sales and merchandising services to the industry.”

Storelink’s new look and website goes live on 1 March. Their new logo design is all about putting people first and about the team delivering great service - that’s what Storelink’s all about.

Business as usual, under new ownership

Tony Puppyn

across a wide variety of channels including grocery, oil, mass retail, as well as boutique retail outlets. The field team comprises of Merchandisers supported by Field Managers, as well as a dedicated sales team of Territory Managers who specialise in selling to grocery and Mitre 10 Mega outlets.

Services are offered to clients from Kaitaia to Invercargill ensuring frequent call coverage and store presence.

“As new owners, we are proud to take over the Storelink reins from the Hewitt family and we thank the previous owners Ken and Karin Hewitt for their many years of service within the business and wish them the very best for the future,” say Samuel and Puppyn.

Samuel and Puppyn will remain in their current leadership roles within the business.

Bishop has been chairman of the board for five years bringing extensive commercial and board expertise and will remain in a governance role.

What sets Storelink apart?

Wide range of expertise From humble beginnings, Storelink has grown into one of New Zealand largest Sales & Merchandising companies. Proudly 100% NZ owned and operated, Storelink has the expertise and experience in retail 34

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Having a high performing, engaged team is essential to Storelink, which offers a full sales service that includes logistics and warehousing, Key Account Management, Trade spend management, Territory Sales Management, ISP and VMI expertise and Merchandising. Each service can be tailored to meet customer needs.

Suppliers who outsource to Storelink gain a number of advantages. Key to their success is developing integrated relationships with customers.

Samuel explains: “One of our clients (who elected to outsource one region) has achieved over 40% growth for the quarter in this area when compared to their results a year ago. Like many suppliers, this client employs a dedicated team so making the change to outsourcing was one which wasn’t taken lightly. Given the results and the fact that the category is mature, the growth Storelink have achieved, is outstanding.”

In 2014, a bespoke web-based system was developed in conjunction with three merchandising clients to meet the needs of Storelink’s merchandising business. The system is called The Vault and offers both Storelink and their clients a technology solution that caters for the ever changing nature of our business. Currently 22,000 jobs are completed through The Vault every month and Storelink customers enjoy the advantages of being able to view photographs by store, as well as receive information which has been manipulated into easy-to-read graphs and reports by our Business Analyst.

Angie Samuel

We understand that each client has different requirements, so we customise and tailor our services to suit our customers. We respect our clients’ investment in our services and value transparency when it comes to our costing model – there are no surprises and budgeting is easy with us.

Last, but definitely not least, is our culture.

The Storelink team share the same values and passion, integrity, and transparency - striving for success and excellence is something we all embrace.

With new owners and an exciting new website, Storelink is your retail service partner of choice.

When you choose Storelink as your outsourced retail service partner, you can be assured that our passionate team will take that responsibility seriously and represent your brands as if they are our own.

Our services include: • Bespoke field sales and merchandising services • Integrated strategic and tactical planning • Maximum visibility for your brand through high store call frequency • Merchandising retail implementation • Key Account Management • Display builds • Relays • Compliance reporting • Real time reporting • Demonstrations & Tastings

Read more about the ways in which we can tailor a solution to maximise your sales results at www.storelink.co.nz or call us on 09 475 9039.

Alternatively you can email us at enquiries@storelink.co.nz

[ good business ]

Colgate, Plunket and NZDA help Kiwi kids Colgate has worked with Plunket and the NZDA since 2007 to provide over one million free toothbrushes and toothpastes to Kiwi kids, along with educational resources and information on how to care for teeth.

Every new Plunket baby receives a paste and brush at their fivemonth visit, with Plunket seeing 98% of New Zealand children.

From February 2017, Colgate also extended the programme to include the Plunket B4 School Check, meaning children will receive an additional free paste and brush at four years old to help reinforce the importance of brushing and good oral health.

Karen Magrath, National Clinical Advisor at Plunket says the Colgate products are always well received by parents and the NZDA-Colgate flipchart is a handy reference guide when talking to parents about how to care for children’s teeth. “Thanks to Colgate, we can also provide extra toothbrushes and pastes to families that need them in high deprivation areas.”

NZDA Chief Executive Dr David Crum says it’s important for parents to start brushing with fluoride toothpaste and a soft toothbrush as soon as the baby teeth come through and create a good brushing habit.

Colgate Dentist Dr Rebecca Schipper says: “Around 29,000

Carly Flynn with Mum Vicky Ringrose and Baby CJ (Photo Credit: Michael Bradley). children in New Zealand had teeth extracted in the past year due to childhood tooth decay, and we’re talking about a problem that is largely preventable.”* Childhood tooth decay can also lead to dental problems later on, says Dr Schipper.

TV presenter Carly Flynn (pictured) helped Colgate create a video about the partnership.

Colgate has also delivered the Bright Smiles, Bright Futures programme for the last 20 years, an oral health care education programme provided free of charge to primary schools. * Source: Ministry of Health. 2016. Annual Update of Key Results 2015/16: New Zealand Health. Survey.

Wellington: Ministry of Health.

Compostable capsules retain coffee quality

With single serve drinks systems continuing to grow in popularity, there is an increasing call to balance the demand for capsules with sustainable packaging solutions.

RPC Bebo has now developed an innovative coffee capsule material that can be industrially composted while still delivering long-term 36

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protection of the contents and being able to withstand the high pressurised operation of coffee machines.

The new Bebo B2nature™ material features a special multilayer sheet which incorporates an effective oxygen barrier to deliver a long ambient shelf-life and maintain the aroma and quality of the coffee in the capsule. Within 12 weeks of industrial composting only a minor amount of capsule material is left thanks to efficient decomposition, which is assisted by the coffee itself, as it provides valuable nutrients to the compost and improves the nature of the soil. The material can therefore be certified for industrial composting, based on key European and US norms.

Equally important, the compostable capsule retains comparable strength and durability to one made from conventional capsule materials to ensure efficient filling and sealing, together with reliable operation in pressurised coffee machines.

“B2nature™ means consumers can benefit from the convenience of small portion packs by providing a sustainable means of disposing of them,” explains Matthias Michaelis, RPC Bebo’s Business Unit Manager, Thermoformed Barrier Packaging. “Equally important, the material also offers the high level of protection that means the freshness, aroma and quality of the coffee are not compromised.”

[ good business ]

Get your free SUJON Berryfruit Recipe e–Book!

‘The Best Uses for Berries You’ll Ever Find’ is a 98-page collection of proven berry-based recipes available now to download off the SUJON Berryfruit website: www.sujon.co.nz.

In this world-class collection of recipes we see the colourful culinary magic that berries can offer. All collated into a very readable and printable e-book that is available to all consumers anywhere in the world, for free. This e-book is very computer-tablet friendly and easy to both browse and use.

Bill Floyd reviewed the book for FMCG Business and says: “The standard of recipe layout and supporting photographs is very good. One of the first such e-books for foodies and a very good start for the genre!”

“All the traditional uses are covered (pancakes, muesli’s, muffins, sauces and smoothies) but some ideas will surprise: especially the uses of berries in sauces and salsas. Anyone who likes rich and smokey BBQ meat should try the Blackcurrant & Tomato or the Blackcurrant & Beetroot salsas on pages 80 and 83. For barbecued chicken try

CONTRIBUTORS INCLUDE SOME WORLD-CLASS ATHLETES WHO NEED THE NUTRIENT DENSITYFLAVOUR COMBO THAT BERRIES BRING TO THEIR FOOD.”

the Raspberry & Coriander salsa on page 82. You will not be disappointed!”

“An exceptional recipe is the idea of Kiwi triathlete, Anneke Jenkins, who has made an amazing Breakfast Berry Chia Pudding. It includes Sujon Mixed Berries, Chia seeds, coconut milk and especially SUJON Blackcurrant Powder.

Some very sound international research has proven the value of this powder for athletic endurance and when combined with Chia seeds and put into a physically challenging environment such as a triathlon: wow! It’s a winner.

And the dish would look good at anyone’s breakfast table for any reason: especially for its good looks and flavour.”

Floyd says: “Other ideas I will be trying myself are the Blueberry zucchini loaf and the delightful Coconut ice (with raspberries and blackcurrants in the “ice”) that makes a truly beautiful tea cake or standalone confection. The Berry Custard Cake (page 36) is a type of battercake that is deceptively easy to bake. It looks and is mouth-watering. The Blackcurrant Chocolate on page 52 looks indulgent but is nutritionally so very good for you. The baby Berry-Rusk recipe almost makes me want to start another family; so I would have an excuse to eat them myself!”

The book is an idea developed by Sue and John Gibb and the team at the Nelson-based SUJON Berryfruits. SUJON were the innovators that created and developed the frozen berry category in New Zealand and continue to lead sales in that category.

Along with other FMCG suppliers they have implemented an active programme of POS recipe cards and tastings over the years. But these days’ consumers often want an idea ‘now’ for an event not thought of when they purchased their frozen berries: the result is this e-book. The index is clean and easy to read and a click on any item will take you straight to it. Contributors include some worldclass athletes who need the nutrient density-flavour combo that berries bring to their food.

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[ legal advice ]

Preparing your business for sale

M Courtney Henley-Smith Solicitor STEINDLE WILLIAMS LEGAL LIMITED www.swlegal.co.nz

any business sales occur as a result of a business owner receiving an unsolicited offer, it is therefore important to note that even if you are not actively looking to sell your business, carrying out an assessment of your business’ saleability is likely to be a worthwhile undertaking. It will enable you to identify any areas of the business that need to be tightened up and will put you in a better position to sell, should your circumstances change or should you receive an offer you cannot refuse.

Five key factors to consider as part of your assessment include:

1. Accounts Consult your accountant to check if the business’ accounts are in a satisfactory state for prospective purchasers to review and if not, to identify areas that could be improved. Your accountant will also be able to identify any tax issues that may arise with the sale of the business and advise you as to the best way to structure the sale.

2. Employment contracts If the business employs staff, you should review all employment agreements and check with your lawyer and accountant as to any consultation obligations and redundancy issues that may arise upon the sale of the business.

3. Business processes The business will look more attractive to prospective purchasers if the processes used in the day-to-day running of the business are documented

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and the business does not rely heavily on information held solely in the mind of the owner.

Preparing business manuals and keeping records of all suppliers and major customers will help to assure prospective purchasers that a takeover will be seamless.

4. Lease documentation The term of any lease and any rights of renewal will be very important to prospective purchasers, particularly if your business is location dependent.

You should review all lease documentation to make sure the lease is fully documented and any renewals, rent reviews and variations have been recorded in writing. If the lease term is nearing expiry, consider contacting the landlord to request additional rights of renewal.

5. Stock The standard ADLS Agreement for Sale and Purchase of a Business requires the vendor to include in the sale price an estimated stock value, plus a maximum stock value adjustment percentage. On settlement, the parties carry out a joint stock take and if the value of the stock exceeds the allowed percentage above the estimated stock value, the purchaser is entitled to either keep the additional stock at their cost, or choose which items of stock they wish to keep. As a vendor, you should familiarise yourself with stock movements and discard obsolete stock. You should also be careful when setting the estimated stock value and the maximum stock value adjustment percentage, otherwise you could find yourself in the position of having overvalued the stock, in which case you would be required to refund the purchaser for any deficiency between the actual and estimated stock values.

Alternatively, undervaluing the stock could require you to keep excess stock that the purchaser has forgone.

Selling a business needn’t be a difficult or stressful process, if you are willing to put the effort into preparing your business for sale you should certainly reap the rewards.

Note: We have only attempted to highlight some of the key factors to take into consideration when selling a business. You should always seek professional advice before entering into an agreement to sell your business.

[ FGC ]

Food for public health of public health and food manufacturing” requires an in-depth knowledge of the nutrition and health needs of people. It says this requires a significant commitment to research, analysis, and application.

It gives as an example a case from the Philippines, where iron deficiency anaemia affects between 20% and 50% of children under the age of five. Analysis by the Institute of Health Economics at Zurich University Applied Sciences in conjunction with the Nutrition Research Institute of the Philippines found that the most severely affected were those aged 6-23 months. It determined that the most effective way of dealing with the iron deficiency was by fortifying the foods most consumed that age group: milk and cereals.

As a result, Nestlé began tailoring its products to address the deficiency. That’s a perfect example of a responsible response to a public health issue.

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

Consumers demand healthier choices

A

s much as some academics and health professionals may want to dispute it, public health is not solely their domain.

For the food and beverage industry, the health of the customers they design, manufacture, market and then sell their products to plays a huge part in their everyday thinking and in their forward planning.

Reformulating foods by removing sugar, salt and fats, and developing new, healthier products to meet changing consumer nutritional demands and match latest research is very much in most food manufacturers’ DNA these days. That most now have dietitians and nutritionists working on this is further evidence of the public health at work.

This was the subject of a recent study published in the Journal of Human Nutrition and Food Science, which explains how companies have adapted their business model to take account of public health needs. It effectively highlights how critics of the food industry are using an outdated and uninformed view of food businesses.

The study points out that food manufacturers “have long been involved in evaluating the specific health needs [of consumers] in order to design products for healthy diets”, and that this “marriage

The study further says many companies have been contributing to research like this over the past decade. As far back as 2008, Nestlé “renovated” 6645 products for nutrition or health considerations, while Unilever put all its 22,000 food and beverage products through regular review as part of its Nutrition Enhancement Program.

Though these are global numbers, many of the products are on our supermarket shelves, and the work by those companies, and others, is replicated throughout our industry, even if on a smaller scale.

I have previously written of reformulation, including in cereals, beverages, and breads. Latest offerings in snacks from FGC members include Loaf, Be Natural, James Crisp, House of Fine Foods NZ, Mother Earth, and Prolife – all of them responding to consumers’ increasing demand for healthier choices.

The Health Star Rating system has played its part, with companies innovating and reformulating to get more stars on products, and the numbers are growing. I’m told that at last count more than 3000 products are now using the health stars.

And I’d like to think that some of this work, in conjunction with the Government’s Healthy Kids initiatives, could be starting to pay off. The 2015/16 NZ Health Survey shows obesity rates for children under 14 are down slightly on 2014/15 – in fact, they appear to have settled at the 2011/12 rate. That’s encouraging news, although at 10.7% it’s still unacceptably high. And with the adult rate at 31.6% and continuing to increase, there’s certainly no room for complacency.

The industry will continue to do its bit to deliver products with public health benefits in mind.

AT LAST COUNT MORE THAN 3000 PRODUCTS ARE NOW USING THE HEALTH STARS.”

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ISM REVEALS NEW SNACKS AND SWEETS TRENDS

A

chocolate puzzle, a chocolate-bead necklace and even a pizza made entirely of chocolate were among the innovations presented at ISM, the world’s largest trade fair for sweets and snacks, which was recently held in Cologne, Germany. However, a ‘Misfortune Cookie’ by Pechkeks took out the top prize in the New Product Showcase at ISM, followed by an ‘Organic Veggie Box’ snack innovation, and Belgian filled chocolates ‘Pralibel Dômes’ in third place.

The ISM Packaging Award went to the Barbecue Marshmallow Grill Bag by tri d’Aix. These products are all excellent examples of the innovative power of the sweets and snacks industry, which comes together for ISM every year, said a spokesperson.

The “Bad Luck Cookie” by Hamburg-based company, Pechkeks is 40

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designed as a misfortune cookie. Unlike its traditional counterpart, the fortune cookie, it doesn’t offer comfort, nor does it predict strokes of good fortune. Instead, its messages are “blunt, honest and direct”. The pitch-black cookie, designed for people, who don’t take themselves too seriously and who can take a joke, went down very well with ISM visitors who voted the “Bad Luck Cookie” into first place as the top innovation.

Organic Veggie Box, which came second place, contains a combination of three crispy natural, air-dried vegetable crisps - packed inside an elegant and compact box. The products are organic, vegan, gluten-free and not fried.

A Belgian company took out third place for an upmarket mixture of filled chocolates in a round, elegantly designed box: Pralibel Dômes.

In total, 220 products were presented at the New Product Showcase

[ events ]

SUGAR-REDUCED, VEGAN OR VEGETARIAN SWEETS, BAKERY PRODUCTS AND SNACKS PRIMARILY HAVE TO PLEASE THE TASTE BUDS OF THE CONSUMERS.� at ISM 2017. Around 1,650 exhibitors from 68 countries were showing their innovations and best sellers at ISM, which closed on 1 February 2017. Approximately 38,000 visitors from over 140 countries were registered.

ProSweets Cologne - the international fair for the sweets and snacks industry - which was held parallel to ISM, also offered an important information, ordering and networking platform for the industry with 17,000 trade visitors from over 100 countries in attendance.

Trends to watch The general consensus at ISM was that innovations and traditions are still equally important in the sweets and snacks sector.

Sugar-free, vegetarian and vegan products are increasingly popular, with 290 exhibitors presenting vegetarian products at the trade fair. Allergy-friendly, organic, functional, Fair Trade, Halal, private labels, artisan, Kosher and limited-edition products were also on display, alongside top quality chocolates and indulgences. Novel functional sweets, such as vegan multi-vitamin gums and high fibre gums were also introduced at ISM. However, surveys revealed that great taste is still the most significant aspect - sugarreduced, vegan or vegetarian sweets, bakery products and snacks primarily have to please the taste buds of the consumers.

The consequences of Brexit and possible trade restrictions by the USA were also a major topic of conversation at the trade fair.

The 48th ISM is scheduled to take place from 28 to 31 January 2018. ProSweets Cologne, the international supplier fair for the sweets and snacks industry, will once again be held parallel to ISM 2018. www.ism-cologne.com www.prosweets-cologne.com FMCG BUSINESS - MARCH 2017

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[ events ]

Coeliac Awareness Week

I

n the lead up to Coeliac Awareness Week, which runs from 15 – 21 May, Kiwis are being urged to Consider Coeliac Disease to get to the bottom of what is making them feel consistently unwell, or risk potential lifelong chronic illness such as osteoporosis, neurological issues, serious skin rashes, liver disease and infertility.

Without a diagnosis of what could seem like an unconnected series of symptoms - including nausea and vomiting, lethargy, diarrhoea, irritability and weight loss or gain - people may potentially suffer long term health issues from something that is completely manageable.

Coeliac New Zealand President, Catherine Murray, says that is why the theme of Coeliac Awareness Week for 2017 is Consider Coeliac Disease. “It is estimated that 65,000 New Zealanders have coeliac disease but 80% are unaware that they do, so people who have even some of the symptoms need to work together with their GPs in the first instance to join the dots and consider that coeliac disease may be the cause of their overall unwellness.”

Coeliac disease is a permanent auto-immune disorder that causes a reaction to dietary gluten, which is found in wheat, barley, rye and oats. It causes damage and inflammation in the small intestine meaning key nutrients cannot be absorbed properly.

Early diagnosis is key The good news is that moving on to a gluten-free diet will restore the small intestine to full function, but the key is getting a diagnosis early to prevent other health issues arising from a prolonged lack of certain kinds of nutrients to all parts of the body.

The only treatment for coeliac disease is to follow a life-long strict gluten free diet and providing all gluten has been removed from the diet, most people with coeliac disease return to normal health over a period of months, although it can take up to a year.

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There are a wide range of gluten-free products available at the supermarket with Coeliac New Zealand’s Crossed Grain logo (http:// www.coeliac.org.nz/crossed-grain-logo-shopping-guide), an increasing number of restaurants are signing up to the Dining Out Programme, and My Food Bag have also created a gluten-free meal bag that meets Coeliac New Zealand’s stringent standards.

Coeliac Awareness Week this year aims to get potential coeliacs and health professionals to consider coeliac disease as the underlying cause of persistent ill health.

Did you know?

• • •

An estimated 65,000 Kiwis have coeliac disease.

80% of those people don’t know they have the condition.

Coeliac disease is a serious condition that can be diagnosed at any time.

• Coeliac disease is a lifelong auto-immune disorder.

• Coeliac disease damages the intestine lining and ability to absorb nutrients.

• Incidence is increasing (as are all auto-immune diseases).

• Can cause crippling symptoms such as, abdominal pain, diarrhoea, constipation, nausea, vomiting and joint pain.

• May have no overt symptoms at all.

• If left undiagnosed or if gluten continues to be consumed, coeliac disease can cause infertility, poor growth and calcification of teeth and bones in children, multiple nutrient malabsorption and has links with depression and occasionally bowel cancer.

For more information visit www.coeliac.org.nz

New healthy food expo for Kiwis

Events 2017 MARCH

JUNE

14 NZ CHAMPIONS OF CHEESE AWARDS Auckland, NZ www.nzsca.org.nz/cheeseawards/

4-5 NATURALLY GOOD EXPO ICC Sydney Exhibition Centre Sydney, Australia naturallygood.com.au

APRIL 7-9 THE FOOD SHOW CHRISTCHURCH Horncastle Arena Christchurch, NZ www.foodshow.co.nz

MAY A recent Nielsen survey reports that globally, 61% of respondents* are actively seeking products with healthful ingredients and Kiwi consumers are no different. They are jumping on board the healthy food band-wagon in steadily increasing numbers. They are keen to choose healthier food products, understand provenance and are eager for information on how to integrate healthy foods into their family meals without compromising on taste.

The team from Healthy Food Guide magazine have recently launched a consumer expo which provides a platform for manufacturers to meet directly with their key target audience.

“With so many new food products appearing on the supermarket shelves, shoppers are often confused and are looking for information to make their weekly shopping easier and healthier,” says Healthy Food Guide Editor Jenny de Montalk. “Our new healthy food expo, Healthy Food Guide LIVE! provides people the chance to discover new healthy products, sample and talk directly with food manufacturers”.

Healthy Food Guide LIVE! is a major consumer event, which showcases a huge range of delicious gluten-free, allergy-friendly, dairy-free, vegan, paleo and just plain healthy food options for them to try. As well as the exhibition stands, there’s recipe and fitness demos, plus seminars by NZ Health Experts, making it the place to be for all things healthy.

This event runs in Auckland on 20-21 May and in Christchurch 28-29 October 2017.

Go to healthyfoodlive.co.nz or email aimee.fraser@hlmedia. co.nz for more information. * Source: Nielsen Global Retail-Growth Strategies Survey, Q3 2015

15

15-21 COELIAC AWARENESS WEEK www.coeliac.org.nz 20-21 Healthy Food Guide LIVE! Incorporating the Gluten Free Food & Allergy Show North Shore Events Centre, Auckland www.healthyfoodlive.co.nz/ directory/gluten-allergy-show/ auckland/ 26-28 THE FOOD SHOW WELLINGTON Westpac Stadium Wellington, NZ www.foodshow.co.nz

15

JULY 28-31 THE FOOD SHOW AUCKLAND ASB Showgrounds Auckland, NZ www.foodshow.co.nz

AUGUST 30-1 SEPT. ANUFOOD Peking, China www.anufoodchina.com

SEPTEMBER 2 GROCERY CHARITY BALL The Langham Auckland, NZ

OCTOBER 7-11 ANUGA Cologne, Germany www.anuga.com 28-29 Healthy Food Guide LIVE! Incorporating the Gluten Free Food & Allergy Show Pioneer Recreation & Sport Centre, Christchurch www.healthyfoodlive.co.nz/ directory/gluten-allergy-show

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

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

FMCG BUSINESS - MARCH 2017

43

[ social sphere ]

Out & About

Sean Armstrong, MD of Loaf and Janene Draper, MD of Farro Fresh, present a cheque from a Farro and Loaf fundraiser to Fiona Hatton, CEO of Sweet Louise.

g the sell Smith is leadin Master Judge Rus 2017 New Zealand the for el pan g judgin rch. ese Awards in Ma Champions of Che

New World and singer-songwrit er Anika Moa will support Kellogg’s Free Books and Books for Schools programmes this year. (L to R) Luisa Tohi (Rosebank Primary School Deputy Principal), Anika Moa, David Cullen (Owner Operator New Worl d New Lynn), Penny Power (Innovation & Customer Activation Manager).

Celebrating Pump’s new partnership with ‘Eat My Lunch’ at Te Papapa school in Auckland: (L to R) Laura Knight, Michael Meredith, Lisa King, Leigh Moss, Neil Waka and Peter Jiang.

SNAP & WIN! 44

FMCG BUSINESS - MARCH 2017

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 the draw to win the complete Mother Earth snack range (worth $15). Mother Earth snacks have no added MSG, artificial colours, flavours or preservatives. For more information on this new product and other delicious offerings from Mother Earth, visit www.motherearth.co.nz.

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

BOUNDLESS BREWS

BUBBLES

■

NEW WORLD AWARDS

■

ORANGE WINES

NEW ZEALAND’S LARGEST LIQUOR AUDIENCE

[ editorial & news ]

Boundless brews BETWEEN 1976 and 1981 there were only two breweries in New Zealand – DB and Lion.

Now there is a new brewery popping up almost every month and The Shout Editor there are more Charlotte Cowan options for beer and cider than ever before.

To celebrate this diverse and expanding industry we take a behind-the-scenes look at the New World Beer & Cider Awards blind tasting, where more than 500 brews in 12 categories were judged by industry experts in Wellington. We also reveal who made the GABS Hottest 100 Kiwi Craft Beers list and Martin Craig from the Brewers Guild of New Zealand shares his insights on the sale of Tuatara Breweries and Garage Project’s new partnership. Plus, award-winning beer writer Neil Miller checks out the international craft beer offerings that Kiwis will love in 2017.

For more of New Zealand’s leading liquor news, head to www.theshout.co.nz and sign up to our brand new fortnightly eNewsletter! And don’t forget to ‘like’ us on Facebook @theshoutnz.

PUBLISHED BY The Intermedia Group Ltd 505 Rosebank Road, Avondale Auckland, 1026, New Zealand ph: 021 361 136 MANAGING DIRECTOR-PUBLISHER Dale Spencer dspencer@intermedianz.co.nz EDITOR Charlotte Cowan ccowan@intermedianz.co.nz ph: 021 774 080 SALES MANAGER Angela Bowes abowes@intermedianz.co.nz ph: 021 130 6824

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Hawke’s Bay shines at Reds Symposium HAWKE’S BAY played host to 60 international wine experts and media last month at the first-ever Classic Reds Symposium. Guests tasted their way through some of New Zealand’s top red wines, including Syrah and Merlot Cabernet blends, to deepen their understanding of the country’s diverse regions and evolving wine styles.

The Symposium consisted of a series of masterclasses and tastings held at iconic wineries throughout the Hawke’s Bay region - New Zealand’s second largest wine region – including Te Mata Peak, Craggy Range, Black Barn and Trinity Hill.

Guests enjoyed panel discussions, keynote speakers, cultural performances, and opportunities to meet winemakers while enjoying local produce.

Global Marketing Director at New Zealand Winegrowers Chris Yorke says Hawke’s Bay was the ideal location for the Classic Reds Symposium. “The region has a reputation for producing some of the country’s best full-bodied red wines. Coupled with stunning landscapes and Kiwi hospitality, Hawke’s Bay has been the perfect host region for such a significant event”.

NZ Winegrowers releases first Sustainability Report NEW ZEALAND Winegrowers has released the first-ever report on the wine sector’s achievements in sustainability. The Report presents data collected from vineyard and winery members of Sustainable Winegrowing New Zealand – one of the first and world-leading sustainability programmes in the international wine sector.

The Sustainability Report highlights actions undertaken by the wine industry, such as enhancing biodiversity, reducing and recycling by-products, optimising water and energy use, investing in people, protecting soil, and reducing agrichemical use.

In 2016, 98% of New Zealand’s vineyard area was certified by Sustainable Winegrowing New Zealand, and around 7% of vineyards operated under certified organic programmes, says Philip Gregan, CEO of New Zealand Winegrowers.

“Wine producers from north to south are committed to protecting the unique places that make New Zealand’s famous wines. The Report illustrates the widespread participation in Sustainable Winegrowing New Zealand, and highlights some of the direct benefits of the programme,” he says.

“A core philosophy of the Sustainable Winegrowing New Zealand programme is continual improvement and the data presented in this Report will help us benchmark our achievements in the coming years.”

A NEW RELEASE FROM THE MAKERS OF THE NED Distributed through Lion

[ news & industry insights ]

GABS Hottest 100 Kiwi Craft Beers revealed!

GABS (Great Australian Beer SpecTAPular) has announced its firstever list of the Hottest 100 Kiwi Craft Beers.

Following on from the GABS Beer, Cider & GABS Festival Food Fest in Auckland last year, the GABS team launched a 100% New Zealand version of the popular Hottest 100 Aussie Craft Beers poll and received a huge response from the Kiwi craft beer community.

With more than 550 individual beers to vote for, the fans chose their five favourites for 2016 with an impressive 18 new beers (brewed for the first time in 2016) making the list, as well as six GABS Festival beers.

“It’s been incredible to see the response the Hottest 100 Craft Beer poll has had in its first year in New Zealand,” says co-founder Steve Jeffares, who is also behind Australia’s Stomping Ground Brewery. “[It] really demonstrates the vibrancy and diversity of craft beer in the Kiwi industry.”

GABS top 10 Kiwi craft beers are…

1. Supercharger APA - Panhead Custom Ales 2. Hop Zombie - Epic Brewing Company 3. Pernicious Weed - Garage Project 4. Death From Above - Garage Project 5. Hopwired - 8 Wired Brewing 6. Hippy Berliner - 8 Wired Brewing 7. Armageddon - Epic Brewing Company 8. Garagista - Garage Project 9. Hapi Daze - Garage Project 10. Party & Bullshit - Garage Project - NEW To check out the full list of GABS Hottest 100 Kiwi Craft Beers, visit www.gabsfestival.com

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A big day for the NZ brewing industry JANUARY 31 was a big day for the New Zealand brewing industry. DB bought Tuatara Breweries lock, stock and barrel, ending years of rumours surrounding the pioneer Kapiti craft brewer. Tuatara was established in 2000

by Carl and Simone Vasta, and has grown to an annual production of two million litres last year. From beginnings in the Vasta’s Martin Craig Brewers Guild of New Zealand shed, Tuatara now operates www.brewersguild.org.nz a production brewery in Paraparaumu and a brewpub in Wellington. It is the only brewery to have won the coveted Brewers Guild Champion Brewery Award twice, in 2008 and again in 2016.

As a large and respected craft brewer, Tuatara’s attraction to the majors has been recognised throughout the craft beer community, especially after Lion bought Emerson’s in 2012 and Panhead last year. Both Lion and DB now have credible craft breweries in their portfolios, and this could well make it harder for independent brewers to access tied venues.

And on the same day, Garage Project announced its partnership with new contract-brewing facility B-Studio. B-Studio’s 4500m2 plant in Napier’s port precinct is under construction right now, in the heritage National Tobacco Company building. The massive plant has the potential to be the largest independent brewery in the country, with a touted annual output of five million litres – that’s about as much as Moa, Tuatara and Epic combined. It’s stated plans include a 5000 litre German-built brew plant, new packaging lines, and a onestop-shop covering everything from recipe development to exports.

B-Studio has been actively courting contract-brewing with every medium and large craft brewer in New Zealand. It’s offering brewers an alternative to buying and installing more tanks, and brings new options for anyone considering joining the industry.

The partnership gives Garage Project access to much-needed capacity it couldn’t even imagine at its small Wellington sites, while giving B-Studio some rubbed-off street cred by launching with the popular craft brewer as a founding client. Expect other brewers to join Garage Project in brewing in Napier this year.

Martin Craig is a beer writer, journalist and publisher of www.beertown.nz Original beer stories. Served fresh.

[ advertorial ] “ I’m so proud that we’ve brought this one home for New Zealand against the global competition.”

- Head Winemaker Anthony Walkenhorst

Celebrating New Zealand success on the global stage F

or a country the size of New Zealand, we tend to bat above our average in the global arena, and the success of our bourgeoning wine industry is no exception.

A great example of that success is Kim Crawford Wines, recently named the New World Winery of the Year 2016. The award by New York-based Wine Enthusiast magazine recognises outstanding achievements in the international wine and beverage industry.

If you ask Anthony Walkenhorst, head Winemaker at Kim Crawford, what the brand secret is, he’ll tell you the philosophy is simple: focus on flavour. This strategy has clearly held the brand in good stead over the last twenty years. Walkenhorst (who has been with the brand for the last twelve years) says, “Ultimately, you allow the flavour of the grapes to shine through in every glass. We select grapes from numerous vineyards across the best regions and then blend the wine to create not only knock out flavours but also a consistent quality year in, year out. It’s what we are known for throughout the world and a key factor in our recent Wine Enthusiast New World Winery of the year win. I’m so proud that we’ve brought this one home for New Zealand against the global competition.”

T

he international stage is a far cry from the humble beginnings of Kim Crawford Wines, which started in a small Auckland cottage in 1996.

The brand was founded on the belief that you challenge the norm, push boundaries and accept nothing but the best when it comes to the product in the bottle. These values hold true today and have helped catapult the brand to the #1 selling New Zealand Wine and #1 selling Sauvignon Blanc in New Zealand’s largest wine export market, the US*.

An extraordinary achievement for Kim Crawford Wines and the New Zealand wine industry as a whole.

1 selling Sauvignon Blanc in New Zealand’s largest wine export market, the US*

#

A MUST-TRY SAUVIGNON BLANC THIS SUMMER Kim Crawford Marlborough Sauvignon Blanc Grapes in this wine are harvested from individual vineyards to capture the unique characteristics of each vineyard parcel.

When combined, these individual parcels deliver a potpourri of passionfruit and pink grapefruit aromas and dense concentration of lemon, lime and fresh herb flavours that characterise Kim Crawford’s signature Sauvignon Blanc style.

A juicy award-winning wine with vibrant acidity.

Kim Crawford also produces an outstanding Rosé, Pinot Gris, Chardonnay, Pinot Noir and Merlot.

*Source: IRI Total US Multi Outlet.

[ Q&A ]

NEW WORLD BEER & CIDER AWARDS The Shout Editor Charlotte Cowan went behind-the-scenes at the blind tasting of more than 500 brews at the New World Beer & Cider Awards in Wellington.

N

ow in its third year, the New World Beer & Cider Awards are serious business.

With more than 500 entries across 12 categories, each beer and cider is swirled, sniffed and sipped by a panel of 19 judges to determine which brew deserves the recognition of a Gold, Silver or Bronze medal and which will be judged as the Champion in its category.

Each entry is blind tasted (some brewers will even be judging their own beer or cider and not know it) and then judged on technical excellence, balance, mouthfeel, and most importantly, drinkability.

We caught up with beer writer and the Chair of Independent Judges for the New World Beer & Cider Awards, Michael Donaldson, at the tasting in Wellington last month to get the inside information on these influential industry awards.

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How and when did you become a beer and cider judge?

I started on the road to judging when I began writing about beer for the Sunday Star-Times around 2010. That led to a number of invitations such as doing tasting panels for Dish magazine, judging the Session Beer Challenge for Brothers Beer and hosting tasting events. Over time I was invited to judge events such as the New World Beer & Cider Awards and the Brewers Guild of New Zealand Awards. My role with the New World Awards also includes writing the tasting notes and other website material, which is where a journalistic background comes in handy.

What are the top five things you look for when judging a beer and cider?

We look at appearance - is it bright, clear, hazy

THERE ARE NOT MANY WAYS BREWERS CAN GET INDEPENDENT, OBJECTIVE ASSESSMENT AND FEEDBACK ON WHAT THEY DO.�

[ Q&A ] or dull? Aroma - what are the characters on the nose, usually from hops. There will be a yeast character and the malt notes as well. Smell can tell you a lot about the beer or cider - especially if there’s a rogue smell that indicates a flaw. Next is taste - looking for specific flavours from main ingredients: hop oils, malt (which can range from biscuit toast chocolate and coffee), yeast (which can include such flavours as apple, pear banana clove and bubblegum, all the way to a funky tart character in sour beers). Then there is mouthfeel - heavy, light, spritzy, mellow, rich or crisp? Then finally how it all comes together. Is the balance between bitter and sweet right? Is it coherent? Is it how it’s supposed to taste (or right for style) and, in the end, is it drinkable?

by the judges who possess some of the best trained palates in the business.

There are not many ways brewers can get independent, objective assessment and feedback on what they do.

Chair of Independent Judges Michael Donaldson

How has the beer and cider industry changed or advanced in the past few years?

The biggest change is in the quality of the beer and the exploration of a wider range of styles. New Zealand brewers are adventurous and like to try all sorts of weird and whacky things. In the past the quality of these beers may not have been as high as say, the United States. But quality is now paramount, especially in minimising the amount of oxygen in the beer as that is the one thing that can quickly age and damage a beer. Ciders are gradually moving from an overly sweet style to a dry, more refined European style.

How significant is winning at the New World Beer & Cider awards for the entrants?

For smaller brewers it offers national exposure alongside some of the biggest brands in the business. Distribution is a key challenge for all brewers, so getting on the shelves of New Zealand’s leading supermarket chain can be life-changing.

Also there’s the kudos of being recognised

Hallertau Brewery’s Stephen Plowman

What are the biggest challenges facing beer and cider producers at the moment?

The sheer volume of products competing for space in supermarkets, bottle stores and on tap in pubs is a huge challenge. Getting space on shelves is critical and once you’re there, it’s about standing out - so brand and presentation are also critical. And then producers have to maintain the attention of consumers who are being lured in dozens of different directions, so the quality has to be top notch to retain loyal customers.

There’s also a positive challenge - as the craft beer segment continues to grow, there are opportunities for breweries to increase volumes - but that growth invariably needs capital and it’s how producers manage that growth. Is it through bank debt, taking on investors, crowd-funding or, as Moa has done, going to the capital market of the NZX? The trick is to grow without things getting out of control.

In an industry that is becoming very crowded, how can a beer or cider producer stand out from the rest?

That is a million-dollar question. Brand is definitely key - you have to be visible but I also think you have to be authentic.

Anything that resembles a façade will get noticed by a knowledgeable beer community that is cynical and smart. But again, quality is key. A good brand is more than image - it’s the whole deal. Great labels, great flavour and most importantly a clear identity that is mix of the package, the contents and that intangible quality that is about authenticity, being true to yourself.

Did you know?

• • • •

•

Unlike wine judges (and some cider judges), beer judges don’t spit after each tasting. Michael Donaldson says it’s important to swallow beer as the back of the palate detects bitterness, which is an important component in the judging process.

Five liquor buyers from New World stores were named as associate judges of the awards where they observed and listened to the judging panel, as well as offering their opinion on each brew.

The Pale Ale category had the most entries at 89 with IPA coming in a close second with 75.

Each brewery could specify the temperature at which they would like their beer served. This task was the responsibility of the stewards - New World liquor managers and Foodstuffs Support Centre staff under the guidance of the Chief Steward, Craig Bowen – who also laid out the glasses, poured and served each beer or cider.

All beer and ciders awarded a Gold Medal will be stocked in 133 liquor-selling New World stores nationwide.

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BEER AROUND THE WORLD Beer is consumed on every continent in the world - even Antarctica, which boasts a vibrant home-brewing scene in addition to its regular beer imports.

Award-winning beer writer Neil Miller considers what international craft beers will be heading to our shores in 2017.

Neil Miller is an awardwinning beer writer. To contact Neil regarding beer features or samples, please email him at beerlytweeting@gmail.com

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NEW ZEALAND drinkers are enjoying unparalleled access to international brands at the same time as our local craft beer scene is expanding rapidly. Supermarket shelves regularly contain world classic Czech pilsners such Pilsner Urquell and Budvar; dry Japanese lagers including Sapporo and Asahi; and a robust beer I really cannot imagine having an Indian curry without, Kingfisher Strong.

My guilty beer pleasure is large cans of strong and unsophisticated lager from Europe. Skol Super Strength (9%) was the first beer I ever reviewed in print, and I still enjoy an occasional 12% Atlas Strong despite it receiving a dismal 1% rating (the lowest possible) on the influential beer review website RateBeer.com. Even dedicated craft beer aficionados should go ‘beer slumming’ sometimes.

It is an almost universal truth that the beers that countries are best

known for are not their best beers. Examples include Budweiser for America, Corona for Mexico or Fosters for Australia. In reality, less than 1% of the beer drunk in Australia is from the blue Fosters tinnie made world famous

by Crocodile Dundee. Statistically, Fosters is more likely to be quaffed by ex-pats in London, hipsters in Dublin or students in Shanghai.

In 2017, I believe the four key international markets sending beer to New Zealand will be the United States, Australia, the United Kingdom and Belgium…

America American beer is usually associated with Budweiser, Bud Light and Coors.

While I do not mind a very, very, very cold Coors while watching the Super Bowl, none of those three names appear on my shopping list at any other time. Underneath those mega-

[ beer feature ] brands though is probably the most vibrant craft beer scene anywhere at the moment.

My absolute favourite beer ever is Pliny the Elder from Russian River in California.

This boisterous Double India Pale Ale sells out in days and the only bottles Kiwis will see would have likely arrived in a very good friend’s suitcase.

However, a steadily increasing number of US brews are becoming regular fixtures here.

Some of the first canned craft beers seen in New Zealand came from Maui Brewery in Hawaii. They wanted to keep glass bottles off their beautiful beaches. Now putting craft beer in a can is almost becoming the norm locally. Rogue Brewing produces some of the best and frequently oddest beers to be found. In addition to a range of India Pale Ales and brown ales, fortunate Kiwi shoppers can find a beer made with yeast cultivated from the brewers’ beards (Rogue Beard) and Rogue Voodoo Doughnut Bacon Maple Ale (which really does taste like all of those things).

Australia Given its close geographical proximity, it is somewhat surprising that we do not have more Australian beers on the shelves beyond the seemingly ever-present Victoria Bitter. Many, including me, consider Perth’s Feral Brewing to be the best Aussie brewery, but they can sell all their beer at home or in America. That is a shame because Feral Hop Hog is high on my list of desert island beers.

We are however fortunate to have excellent access to Coopers and Little Creatures.

Coopers is an independent brewery founded in 1862 and still run by the Cooper family.

They are best known for their refreshing Sparkling Ale which, counter-intuitively, is

LESS THAN 1% OF THE BEER DRUNK IN AUSTRALIA IS FROM THE BLUE FOSTERS TINNIE MADE WORLD FAMOUS

BY CROCODILE DUNDEE.” usually served cloudy because of the natural yeast in the bottle. Their dark and hearty Best Extra Stout is revered, and Coopers annual Vintage Ale is quickly snapped up and often cellared.

Little Creatures began in 2000, located in an old Perth crocodile farm. It has rapidly grown into a brewing giant, particularly after being bought by Lion Nathan in 2013. Their flagship beer rightly remains Little Creatures Pale Ale, a punchy, hoppy drop. In recent years the range has expanded to include the balanced Rogers Amber Ale and quenching Little Creatures Pilsner.

On the other side of the coin are the Scottish upstarts BrewDog. They are a modern, innovative and often outrageous operation, famous for their in-your-face beers and marketing style. Three of the 10 strongest beers in the world came from these lads – End of History (55%), Sink the Bismarck (41%) and Tactical Nuclear Penguin (32%). They will be pretty much impossible to find but their impressive BrewDog Punk IPA is quite readily available.

Belgium Belgian beers were once the darling of the New Zealand craft beer scene but faded in popularity when New World hoppy pale ales became the go-to styles. We still enjoyed Hoegaarden, the classic Belgian spicy wheat beer, and the iconic Chimay range which is brewed to this day by authentic Trappist monks, just not in quite the same volumes.

Today, the soaring popularity of sour beers is seeing more drinkers rediscover Belgian beer styles such as lambic. Lambic beers use wild yeast and often barrel aging to produce tart or sour ales. Key lambic brands available here include Cantillon, Lindemans and Boon. Finally, every serious beer taster should try the legendary Chimay Blue (also known as Chimay Grand Reserve), preferably different vintages side by side. It is a silky dark beer with notes of chocolate, caramel, prunes, vanilla, funky yeast, smoke and brown sugar. The flavour profile changes subtly over time, much like a fine wine.

It is important to continue to support our local brewers, but that should not be to the exclusion of the many excellent beers arriving regularly from around the world.

The United Kingdom The main stereotype about British beer is that it is ‘warm and flat’. Now, it is true that traditional cask ales are served warmer than in New Zealand and that they have no added carbonation. However, most British beers are lagers or standard ales which are drunk roughly the same way as we do. For a more traditional taste, try the highly-regarded Fuller’s Extra Special Bitter, Fuller’s London Pride pale ale or Wells Bombardier bitter.

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IS ORANGE THE NEW WHITE? Cameron Douglas MS delves into the world of orange wine.

Libiamo Gewürztraminer

The style

The origins

Orange wine is essentially a form of natural wine, which develops an orange colour due to being made without preservatives, particularly SO2 (Sulphur Dioxide). Oxidation becomes part of the winemaking process which can dramatically change to aroma and flavor profile of the finished wine. It can be made from any white variety and incorporates a deliberate fermentation on skins followed by extended post ferment maceration – typically two weeks to several months. Orange wine looks different too - apart from the orange, salmon or peach hues, it can be a little cloudy in appearance (compared to modern bottled examples), it may smell a little odd, and it has a particular texture – mainly from the skin contact the skin tannins become a necessary texture to incorporate into the taste experience.

Orange wine is part of the history of wine production, notably in Europe and the Old World where it has been around for several thousand years. Armenia and Georgia are the oldest known producers and still practice the method. Italy, Slovenia, Croatia and Germany are other countries that regularly produce the style. It is relatively new to the New World, and is a fairly recent development, with the United States, Australia and some producers in New Zealand leading the charge.

At two recent Sommit events held in Auckland and the Wairarapa, Sommeliers from around the world were offered examples of New Zealand orange wine to taste and comment on. The reactions were typical - from excitement to boredom. Orange wine is not for everyone, that much was clear, but it is a distinctive and legitimate wine style. The key

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PINOT GRIS IS OFTEN USED BECAUSE THE BERRIES HAVE A PINK COLOUR ALREADY AND THE ORANGE HUES WILL DEVELOP READILY.”

[ orange wine ] is to taste and evaluate orange wine with other orange wine and not with more modern, cleaner looking wines.

The grapes Pinot Gris is typically used locally, though any white wine variety can be used. Producers in New Zealand include Sato Wines, Muddy Water and Black Estate.

Pinot Gris is often used because the berries have a pink colour already and the orange hues will develop readily through an unavoidable oxidation phase in the winemaking, and the varieties own set of phenolic attributes will add to the texture in the finished wine. Pinot Gris also has an abundance of sugar (for RS and potential alcohol) to bring balance and longevity.

generally be direct and honest if they do or don’t like what you are trying to sell them.

Supporters for orange wine are likely outnumbered by the critics, and I suspect there are many readers of this article who have not yet engaged in the style. It is difficult for some to embrace the re-emergence of a wine style that has been made for centuries elsewhere in the world and with which they have no relationship. For some it’s simply outside their frame of reference for wine because it doesn’t look, smell or taste like what they are used to, so they reject it out of hand. Of the many challenges for producers of orange wine, one key question remains - how will they reach consumers to generate enthusiasm for the style, and how will they convince them it is worth the purchase dollars?

There is a notable downside to orange wine in a restaurant - by the glass sales, volume sales and adding to the bottom line won’t make a lot of money for the business. Particularly regarding by the glass sales, once opened it must be sold and drunk in that sales period as it will lose integrity quickly through rapid oxidation.

Orange wine is a niche product and has appeal to growing number of customers throughout New Zealand and the South Pacific.

ORANGE WINE IS NOT FOR EVERYONE, BUT IT IS A DISTINCTIVE AND LEGITIMATE WINE STYLE.”

The flavour The flavour profile of orange wine is quite wide-ranging and will depend (as with modern wine) upon the variety used and winemaking intervention. Some of the local examples I have tasted show acute stone fruit flavours laced with old flowers, some slightly ‘grubby’ herb notes, and even marzipan and spice. Because of the skin contact involved, there will be plenty of texture and skin tannins to factor in which will add quite a bite (grip) for some varieties and less so for others.

If orange wine is something you haven’t considered, you’re not alone. Some restaurants are listing one or two orange wines to gauge reaction and then permanent inclusion in their wine programme. The key is to try before you buy and consider seriously the food matches that may be offered.

WHY NOT TRY IT?

The production The production of orange wine in New Zealand tends to incorporate skin contact in a stainless steel tank or older wine barrel and, along with a lack of sulphur as a preservative, the wine ferments naturally and slowly, picking up orange colour as it slowly and deliberately oxidises. A more traditional approach would be the use of seeds and stalks in the ferment along with a specific fermentation vessel. In Georgia, for example, the use of egg-shaped clay vessels (Amphora) lined with wax and buried in the ground to keep the ferment cool is part of the traditional process and still carried out. The rationale is that the combination of skin, seed and stalk tannins housed in the ferment and ageing vessel creates its own preservative components, along with high natural acidity from the grapes and any alcohol produced.

The verdict Orange wine, of course, has its critics. The focus will be on dislike of the phenolics, volatile acidity, excessive oxidation, heavy unbalanced examples and too much tannin. All of these criticisms have merit if the comparison is with what is now accepted as modern and/or commercial winemaking - but it is comparing apples to pears.

Orange wine does have a role to play in the market and there is definitely enthusiasm for the category. Professional Sommeliers carry much of the credit for introducing orange wine into restaurants, showing their open-mindedness to new styles and expressions in wine, as well as investigating the versatility with food. Orange wine can add diversity to a wine and food programme. People remain curious about wine, like to explore new versions of wine and will

1. Muddy Water Grower’s Series Skin Fermented Pinot Gris 2015, RRP $28.00 2. Rod McDonald Wines ‘Rhymes with Orange’ One Off Hawke’s Bay Pinot Gris 2015, RRP $27.99 3. Supernatural Wine Co. Spook Light Skin Fermented Hawke’s Bay Pinot Gris 2016, RRP $35.00 4. Libiamo Gisborne Gewürztraminer 2016, RRP $45.00 FMCG BUSINESS - MARCH 2017

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[ tasting notes ]

Always time for

bubbles

Cameron Douglas is New Zealand’s first and only Master Sommelier. He is a Senior Lecturer at AUT University in Auckland, local and international wine judge, wine commentator and wine educator as well speaker and presenter in New Zealand and internationally.

Cameron is also an examiner with the Court of Master Sommeliers Worldwide. He writes the wine lists for a variety of establishments including Merediths, Mekong Baby, Nanam Republic and Michelin Starred New York establishment The Musket Room.

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The technique of blending wines from different parcels of land to create the final blend for second ferment in bottle has underpinned the great sparkling wines of the world for many decades. The well-documented foundation work of French Monk Dom Perignon has been studied and emulated then perfected by other sparkling wine producers globally. The title of this technique is the Methode Traditionnelle. In France’s Champagne region specifically, the process is known as Methode Champenoise. Methode Traditionnelle is the same process as Methode Champenoise - blending batches of wine (as few as two or three and as many as several dozen) this forms a Cuvée (a blend). This blend is then refermented inside a glass bottle or tank to produce bubbles. The wine is then aged on its yeast lees for several months or years. This resting time produces an autolysis of the yeast through the wine from the degradation of the spent yeast cells.

Bready, biscuit or brioche aromas associated with sparkling wine comes from this effect.

New Zealand’s sparkling wine production has been built on the foundation of understanding the Methode Traditionnelle technique and growing ripe fruit with naturally high acid to make base wines suitable for secondary fermentation in bottle or tank.

From some fine examples in the early 1980s the

wines from the 2000s have found favour with many buyers. From Auckland to Central Otago, there are a growing number of sparkling wine producers. The quality ranges from average to very high, with some examples that could rival Champagne in a blind tasting.

New Zealand’s Methode Traditionnelle wines have yet to gain the popularity of their counterparts in Champagne, but we appear to be on the right pathway to recognition and success, if recent increase in exports to the USA are in any way indicative. New Zealand cannot complete on volume, but it can compete on quality. Competition is tough with high volumes of Cava (Spanish sparkling) and Prosecco (Italian sparkling) flooding global markets, alongside Champagne and other French sparkling wine doing the same.

The key advantages for New Zealand sparkling wine in a global economy are high quality at lower volumes, freshness and clear flavour profiles, rarity and competitive price points.

Whatever your sparkling wine selection, make sure you and your team can discuss the provenance and production methods of sparkling wine confidently with your customers and focus on local product first.

[ tasting notes ]

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NO.1 FAMILY ESTATE CUVÉE VIRGINIE METHODE TRADITIONNELLE 2009 Sophisticated bouquet with a great vintage and bottle age, offering aromas of complexity, elegance and total charm. Baked goods, Portuguese lemon tart and stone fruits, old rose. On the palate – a finely beaded mousse cushions flavours of citrus and peach, fine autolysis development and crisp lengthy finish.

A delightful wine with several years of pleasure yet to be discovered.

Points 97 RRP: $85.00 Distributor: No.1 Family Estate Phone: (03) 572 9876 www.no1familyestate.co.nz NO.1 FAMILY ESTATE NO.1 ROSÉ METHODE TRADITIONNELLE NV Attractive, fresh, lively and precise bouquet.

Aromas of flowers, light red fruits, cherry and just picked strawberry, mild to moderate autolysis and a touch of intrigue. On the palate – crisp, fresh, dry and packed with a gentle charm. The mousse is silky and fine, flavours balanced and elegant with a brioche and lightly toasted autolysis charm; very long finish.

Points 96 RRP: $45.00 Distributor: No.1 Family Estate Phone: (03) 572 9876 www.no1familyestate.co.nz

NO.1 FAMILY ESTATE NO.1 ASSEMBLÉ METHODE TRADITIONNELLE NV Alluring and intense bouquet, aromas of bread and brioche, peach and citrus, a light white flower note adds charm and depth, quite complex overall. On the palate – generous, full, rich in flavour and presence, flavours of roasted stone fruits and baked lemon, butter brioche and Arnott’s Round Wine biscuit. Fine persistent mousse and lengthy finish.

Points 96 RRP: $32.00 Distributor: No.1 Family Estate Phone: (03) 572 9876 www.no1familyestate.co.nz NO.1 FAMILY ESTATE NO.1 CUVÉE METHODE TRADITIONNELLE NV Very attractive bouquet, complex and sophisticated without being pushy, aromas of brioche and toasty autolysis set against a background of citrus and white strawberry. On the palate – fresh, crisp and delicious; flavours of grapefruit and apple, some lemon and plenty of autolysis undertones, fine mousse and lengthy finish. What’s not to like!

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

AKARUA BRUT METHODE TRADITIONNELLE 2011 A bouquet with finesse and charm, fine autoylsis with mild yeastiness leads to a citrus, pear and white peach aromas. On the palate – fresh, dry and totally charming, fine yet bold mousse, crisp and fresh acidity, white peach and citrus led fruit flavours and a lengthy complex finish. A delightful example.

Points 94 RRP: $48.00 Distributor: Hancocks Phone: (03) 445 4292 Website: www.akarua.com AKARUA BRUT ROSÉ METHODE TRADITIONNELLE NV Complex bouquet of finely tuned autolysis melded with light red fruit and delicate rose bouquet. On the palate – crisp, fresh light red fruit flavours, bold mousse with a silken to course texture then silken again, plenty of refreshing acidity and long delicate finish. A lovely complex wine.

Points 93 RRP: $37.00 Distributor: Hancocks Phone: (03) 445 4292 www.akarua.com

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[ tasting notes ]

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AKARUA BRUT METHODE TRADITIONNELLE NV A bouquet with ripe white-fleshed fruits and plenty of citrus equalled by a fresh yeasty autolysis, moderate complexity and fine attack. On the palate – powerful and plump mousse carrying flavours of lemon and apple, some white peach; crunchy fresh mousse that is quite explosive, dry, crisp and refreshing finish.

Points 91 RRP: $34.00 Distributor: Hancocks Phone: (03) 445 4292 www.akarua.com AOTEA BY SEIFRIED METHODE TRADITIONNELLE NV Totally charming and attractive bouquet with a fine balance between fruit, yeast autolysis and complexity; aromas of lemon, apple, grapefruit and white peach, warm bready, yeasty feel and decent complexity. On the palate – crisp, fresh and dry; flavours of apple and lemon then a light biscuit note, decent mousse attack and a dry finish.

Points 90 RRP: $39.00 Distributor: Seifried Estate Phone: (03) 544 5599 www.seifried.co.nz

BROWN BROTHERS KING VALLEY PROSECCO NV Quite a fruity bouquet with a layer of charm from fleshy fruit scents and a light yeasty autolysis note. On the palate – crisp, fresh, fruity and just dry; flavours of citrus and apple then a hint of sweetness followed by a crushed stone note; fluffy and bold mousse with large bubble, balanced, even finish. Overall a pleasant drink and will pair well with food.

Points 82 RRP: $17.99 Distributor: Taylor Brown Limited Phone: (09) 447 3801 www.brownbrothers.com.au

BROWN BROTHERS SPARKLING MOSCATO NV Very fragrant with fresh fruits and floral aromas, simple forward and distinctive. On the palate – very fruity as a Moscato should be, with a lemon crisp, white peach and lemonade flavours, off-dry style with a sweet lick, easy big bubble mousse and sweet finish.

Points 82 RRP: $16.99 Distributor: Taylor Brown Limited Phone: (09) 447 3801 www.brownbrothers.com.au

Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.

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[ social scene ]

Out & About Eleven Masters of Wine at the Aromatics Symposium, Nelson

at the Bob Campbell MW sium, Nelson Aromatics Sympo

At Pinot Noir NZ

Sam Neill and Be

n Glover at Pinot Noir NZ

MW at Jancis Robinson Pinot Noir NZ

Joe Czerwinski at Pin

ot Noir NZ

The Aromatics Symposium, Nelson

FMCG BUSINESS - MARCH 2017

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