L E A D I N G
I N D U S T R Y
N E W S
MARCH 2020 – Volume 7 – No 2
PLUS! WHAT’S HOT n BREAKFAST PRODUCTS n EVENTS n EXPERT ADVICE NEW ZEALAND’S LARGEST FMCG AUDIENCE
FEELING A BIT MEH? EAT SOME BRAN-OLA
WITH SUPPORTIVE PRE+PROBIOTICS
FIBRE THAT’S 100% CARDBOARD FREE
A HAPPY BELLY
BR GRANOAN + GOOD GLA = HEALTHUT JOURN EY
PRE+PROBIOTICS PLUS 25% OF YOUR DAILY FIBRE INTAKE
IMAGINE WHAT’S POSSIBLE @HUBBARDS
FIBRE AND PROBIOTICS HELP OUR DIGESTIVE BALANCE WHEN CONSUMED WITH A HEALTHY VARIED DIET.
something for all the family # breakfast sorted
contents MARCH 2020
32 C&I EXPO
34 ISM FINDS THE INDUSTRY’S SWEET SPOT
14 RISE AND SHINE Exciting new breakfast inspiration 18 CHOCOLATE & CONFECTIONERY Category insights 22 CHILLED & GOOD TO GO
UNT FOR NZ’S CHAMPIONS H OF CHEESE
37 OUT & ABOUT Our people - spotted at work in NZ and around the world
4 INDUSTRY NEWS AND INSIGHTS
12 BEST IN SEASON Fresh produce update 13 FIELD TO FORK A very good pea harvest
24 SOME LIKE IT HOT What’s trending in sauces and dressings
11 HEALTH & WELLNESS
36 WHAT’S ON Events for your diary
7 HOPPING TO IT FOR NEW WORLD’S FRESH HOP FESTIVAL 2020 Brewers are on standby to produce the freshest of beers
17 WHAT’S HOT New products in store
8 SO THIS HAPPENED… A sneak peek into this month’s most exciting industry events
30 GEAR The latest tech for work, rest and play
9 THE RISE AND RISE OF PINOT NOIR Insights on this classic red varietal
10 REGIONAL FOCUS: HAWKE’S BAY Tasting notes from Cameron Douglas MS
26 INDUSTRY NEWS AND INSIGHTS 28 FGC 5 Industry issues for election year 29 IP’S MANY HATS IN THE FMCG SECTOR Expert advice from the James & Wells team
12 WHEAT AND SEE John Ozsajca explores wheat beer… love it or hate it? 14 NIELSEN US: SOFT DRINKS AND HEALTH AND WELLNESS CAN COEXIST IN THE ALCOHOL SPACE International trends
FMCG BUSINESS - MARCH 2020
Experience the flavour and goodness of 100% grass-fed Wagyu beef and farm raised venison. Ethically-raised, gluten, antibiotic and hormone free. Find out more at firstlight.farm
10 0% GRA S S -FED WAGYU BEEF NO
ANTIBIOTICS OR ADDED HORMONES EVER
FARM RAISED VENISON ETHICALLY RAISED GRASS FED ANTIBIOTIC AND HORMONE FREE
[ editorial ]
VITAL FOR NEW ZEALAND The food and grocery sector is a vital part of our economy, generating more than $34 billion in export revenue, representing 65% of total merchandise exports and 46% of total goods and services exports. “It's our biggest manufacturing sector, representing 45% of total manufacturing income, and employing, directly or indirectly, one in five of the workforce,” says FGC Chief Executive Katherine Rich. You will find more industry insights from Katherine on page 28. In this issue we welcome new contributors from James & Wells - one of New Zealand’s largest, privately owned, patent and trade mark attorney firms. Their award-winning team is widely recognised as one of the very best in Australasia. Turn to pg 29 to find out more. We bring you some of the highlights from ISM in Germany and, closer to home, talk to local suppliers about the latest Chocolate and Confectionery trends. Our experts from United Fresh share what’s fresh in season this month and you can check out harvest time in Canterbury (on pg 13) to learn why peas are such an excellent crop for our planet. Will the rise of the alternative meat industry help provide a solution to some of the concerns over climate change, animal welfare and waste? Investment bank Barclays predicts the meat alternatives market will be worth US$140 billion by 2030, about 14% of the current value of the global meat industry. Public interest and private sector investments in meat alternatives are soaring, as ever-more sophisticated products are brought to market. Interestingly, 92% of plant-based meals in the UK are consumed by the 22 million non-vegan “flexitarians” in the market, according to Kantar. Another massive trend to watch is convenience. We take a close look at chilled products designed for quick and easy meals, on pg 22-23. Keep in touch with us on Facebook and Instagram, subscribe to our weekly e-news and please send us your updates and favourite snaps – we’d love to hear from you.
Tamara Rubanowski firstname.lastname@example.org www.fmcgbusiness.co.nz
PUBLISHED BY C&I Media (NZ) Ltd PO Box 109 342 Newmarket, Auckland 1149 MANAGING DIRECTOR Simon Grover COMMERCIAL DIRECTOR Safa de Valois email@example.com EDITORIAL DIRECTOR James Wells firstname.lastname@example.org HEAD OF CONTENT Tamara Rubanowski email@example.com ph: 027 278 4761 NATIONAL SALES MANAGER Vicky Bennett firstname.lastname@example.org ph: 021 626 115 SALES DIRECTOR Wendy Steele email@example.com ph: 021 300 473 THE SHOUT EDITOR Charlotte Cowan firstname.lastname@example.org ph: 021 774 080 ART DIRECTOR Ryan Vizcarra email@example.com PRODUCTION MANAGER Jacqui Cooper firstname.lastname@example.org PUBLISHING ASSISTANT Eclypse Lee email@example.com SUBSCRIPTION ENQUIRIES Eclypse Lee firstname.lastname@example.org
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L E A D I N G
I N D U S T R Y
N E W S
MARCH 2020 – Volume 7 – No 2
ON THE COVER The Remedy Live Cultured Soda range is now available in major supermarket retailers in the soft drink aisle. Find out more about this exciting new range on pg 10.
PLUS! WHAT’S HOT n BREAKFAST PRODUCTS n EVENTS n EXPERT ADVICE NEW ZEALAND’S LARGEST FMCG AUDIENCE
FMCG BUSINESS IS PROUDLY ASSOCIATED WITH
FMCG BUSINESS - MARCH 2020
FMCG Business is audited and verified by ABC. 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 © 2020 - The Intermedia Group Ltd
[ news ]
NEW WORLD FENDALTON TRANSFORMED
New World Fendalton has emerged transformed with the completion of the supermarket’s extensive revamp. After the 18-month refurbishment and significant expansion, the supermarket’s size has increased by 500 square metres with aisle space and number of checkouts boosted, and the number of products and ranges on offer expanded. Other highlights and new features also include an ecostore refillery for
those customers looking to reduce packaging and waste, as well as a new butchery counter. The upgrade has seen a complete re-design of the building incorporating large windows to allow natural light in, as well as sustainabilityinnovations – a light harvesting system to reduce electricity used by the store, and new energy-saving refrigeration – all contributing to a reduced carbon footprint for the store. New World Fendalton is currently owned and operated by brothers James and Richard Turner. The brothers are third generation owners and are delighted to be able to finally share with customers the elevated shopping experience that they have longed planned for. “It really has been a team effort, and to see our community enjoy the refurbished store has been incredibly rewarding. It brings together the hard work of so many people – the commitment displayed by our staff and the wider community has been instrumental in bringing our plans to life,” says James. New World Fendalton is located at 19-23 Memorial Avenue in Christchurch.
5 FOOD TREND FORECASTS From taste-great feel-good drinks to flavours from Africa’s west coast, the Farro forecast is looking bright. Here are five trends to look for in 2020. DRINK WELL: Wellbeing drinks are designed to have positive effects on mind and body, and a lighter impact on the environment. Expect to see a proliferation of organic ingredients, antioxidants, natural brewing methods and interesting flavours. From switchels, sparkling teas, tonics, boozy kombuchas, and spirit-free drinks, there’s something for everyone. BLENDED FAMILY: Can’t or won’t eat peanuts? No problem. From chickpea butter to macadamia butter, the variety in creamy vegan spreads made from nuts and seeds continues to grow. Explore to find your favourite toast-toppers. FLOUR FLOWERS: Over the past several years we’ve been introduced to flours made from almond, buckwheat, brown rice, and even crickets, and in 2020 the scope will widen, with things like banana flour, cauliflower flour and other vegetable flours appearing. CURES FROM THE SEA: Like its meaty cousin charcuterie, seacuterie is all about an artisanal approach to curing seafood. Think pickling, fermenting, smoking, and ageing, to present all sorts of seafood in flavoursome and interesting formats.
GLOBAL FLAVOURS: We haven’t yet seen a lot of African flavours in New Zealand up to this point, but this could be the year that changes, with West African cuisine on the global rise. Its repertoire stars flavoursome ingredients like peanut, lemongrass, ginger, and Scotch bonnet chillies, and the African staples teff, sorghum, and plantain. Farro was founded in 2006 by James and Janene Draper who had a desire to create a retail space that showcased the very best and finest of New Zealand food. The foundations of the Farro brand were formed in a storefront on Lunn Ave, Mt Wellington. What was then just a team of 12 has now grown to over 300 staff in six stores across Auckland.
FOR MORE INDUSTRY NEWS FOLLOW US ON
CHECK OUT WWW.FMCGBUSINESS.CO.NZ
FMCG BUSINESS - MARCH 2020
Farro Founders James and Janene Draper
Toothpaste reinvented. This is what consumers want: a more natural toothpaste with no compromise on effectiveness. > It’s anti-bacterial – naturally. The magnolia
bark extract safely kills bacteria that cause bad breath, cavities, plaque, and tartar.
> The fluoride strengthens tooth enamel. > Consumers want less packaging waste,
so the Reach toothpaste tube has NO BOX.
This is an important new product for Reach, so it’s being launched with a hugely engaging advertising campaign. Medium
Influencer Campaign Television (15 sec ad) Public Relations YouTube Pre-rolls Facebook Instagram Catalogues Point of Sale + Displays
Interested in launch support for your store? Please contact your PAVÉ sales rep or call 09 302 1190.
[ news ]
REMEDY SODAS SHAKE FIZZY DRINKS UP FOR GOOD Lemon, Lime and Bitters for modern, healthier times. Carefully sourced, all natural, organic ingredients including Kola nut (for Remedy Cola), orange juice (for Remedy Oranja), lemon and lime juice (for Remedy Lemonade and Lemon, Lime and Bitters) and spices including vanilla, cloves, cinnamon and ginger are fermented with a Remedy natural live culture, brewing
Remedy Drinks has its sights firmly set on shaking fizzy drinks up for good with a new range of handcrafted, live cultured, old school sodas based on traditional recipes and made with real ingredients making it easier and tastier to make the switch from sugary soft drinks. They’re reclaiming traditional sodas for what they were always meant to be. That means reinventing classic flavours like Cola, Ginger Beer, Lemonade and
NEW REACH NATURAL ANTIBACTERIAL TOOTHPASTE In response to demand for products that are ‘better for me and better for the planet’, a new Reach Natural Antibacterial Protection Toothpaste uses magnolia bark extract to safely kill the oral bacteria that cause bad breath, cavities, plaque and tartar. With fewer of the odour-producing bacteria that are found along the gumline, gum health is also improved. In line with recommendations by the NZ Dental Association, Reach recognises the importance of including fluoride to substantially strengthen tooth enamel and lower the risk of cavities. Additionally, there’s peace of mind knowing the products are free from Triclosan, parabens and preservatives. PAVÉ Ltd Marketing Director Mat Hamlin says, “the new Reach toothpastes offer the best of both worlds: the power of nature, combined with fluoride that has been a game-changer in dental care throughout the world.” Consumers are calling for the removal of unnecessary packaging, yet over 18 million toothpaste boxes are thrown away each year in New Zealand. The new Reach toothpastes have ditched the box and instead have a foil seal under the cap to prevent tampering and are merchandised smartly in shelfready trays. Reach Natural Antibacterial Protection Toothpaste comes in two delicious flavours: Fresh Mint and Mild Mint. For more information, please contact your PAVÉ sales representative or call 09 302 1190. 10
FMCG BUSINESS - MARCH 2020
out all of the sugar to create the new range of handcrafted, live cultured sodas bursting with organic acids. Remedy’s mission is to create tasty, live cultured drinks with no sugar naturally, giving everyone the option to make a healthier choice and with the launch of Remedy Sodas there is now, literally, a Remedy drink for everyone – whether that be a Cola fan or those who prefer a Ginger Beer! The Remedy Live Cultured Soda range is now available in major supermarket retailers in the soft drink aisle.
[ health & wellness ]
HEALTHY, TRENDY ALTERNATIVES Lewis Road Creamery has launched a lactose free milk in New Zealand, the perfect solution for the growing number of Kiwis looking to avoid lactose, but still wanting to enjoy the rich, creamy taste of real whole milk. Sourced solely from Jersey cows, the natural enzyme lactase is added to Lewis Road’s blue top Jersey milk to break down the lactose for easier digestion. The whole range of Lewis Road Creamery milk is permeate-free, free of palm products and bottled in award-winning bottles made from 100% recycled plastic. Meanwhile, at Countdown, sales of dairy-free milk have risen 14% in the past few months, while the number of sales of dairy-free cheese has grown by more than 300%. A Countdown spokesperson said that in the last year, demand for plant-based vegan and vegetarian meal solutions had also increased 36%. Countdown has seen a huge surge in popularity of different types of diets including flexitarian, vegetarian and vegan diets. There appears to be a growing retail trend in which people are interested in buying and eating food that is good for them and aligns with their sustainability and environmental concerns around our planet and its long term health.
Self-care is the new normal Self-care includes all activities we engage in to ensure health and wellness for ourselves and our families – and it’s increasingly important to shoppers. Self-care motivations range from illness prevention to generally keeping fit and healthy. The Health & Wellness sector is now growing at a rate of more than 13% in New Zealand and is worth $136 million, according to a recent IRI State of the Nation presentation.
Premium Quality UMF™ Manuka Honey from Comvita™
Now distributed by Wilson Consumer Products For trade enquiries, please contact 0800 651 044
FMCG BUSINESS - MARCH 2020
[ fresh produce ]
BEST IN SEASON Pipfruit season has started so a full range of delicious new-season apples and pears will appear in store. There will also be a full range of freshly picked pumpkin including buttercup, butterkin, butternut, spaghetti squash and crown. Exotic fruit adds interest and this month persimmons and kiwano (horned melons) become available. Don’t forget about summer vegetables including beans and hothouse varieties - tomatoes, eggplant and capsicums as these will still be in demand. Blueberries and raspberries are the only berries still in season and consumers will want these summer favourites to snack on while the weather remains warm.
“NEW ZEALAND LIMES COME TO FRUITION IN MARCH.”
New Zealand limes come to fruition in March, much to the rejoice of lime lovers who have been paying hefty prices for imported fruit while they aren’t in season here. The main varieties are Mexican (Key) limes and Persian or Tahiti (Bearrs) limes. New Zealand limes will be available from now until September. What to look for: Limes are generally harvested when they are still green and not yet completely ripe. Mexican, Persian and Tahiti limes are tastier when they are yellowgreen rather than dark green. Choose heavy limes as they will be juicier and have more flavour. Storage/handling: Limes can be kept at room temperature where they will last for 1-2 weeks or refrigerated where they will last around a month. Nutrition: Limes are a good source of vitamin C which helps unlock mental vitality for a healthy brain and nervous system.
they should be well featured. Along with favourite varieties like Royal Gala, Pacific Rose and Jazz be sure to add some of the lesser known ones like Lemonade – a beautiful yellow apple and Smitten – a unique mix of Gala, Braeburn, Falstaff and Fiesta. What to look for: Apples should be firm to touch. Avoid apples with any bruising or discoloration. Also pay attention to the skin – dullness may indicate they are past their prime. Storage/handling: Where possible, store apples in the refrigerator and handle with care to avoid bruising. Nutrition: Apples are a source of vitamin C and dietary fibre which supports digestive health.
Pears Now is the time to promote pears – and lots of them as they are fresh off the tree. Main New Zealand pear varieties include Packham, Beurré Bosc, Winter Nelis, Winter Cole, Doyenne du Comice and Williams bon Chrétien – also known as the Bartlett pear. The main supply of Nashi pears is only available for a short window of 6-8 weeks so be sure to utilise them where possible from now. What to look for: Avoid pears with large dark or mushy spots and tears in the flesh. These are common indicators of a bad pear and mean that the fruit will decay faster. Nashi pears are harvested when ripe, so look for firm fruit that feels heavy for their size and are light yellow-green in colour. Over ripe Nashi pears will turn a rich golden colour and lose their crisp texture. Storage/handling: Pears have a very delicate skin so be careful when handling to avoid bruising. If pears are not ripe, ripen at room temperature and then refrigerate. Nashi pears don’t store well so be sure to merchandise properly and keep them rotated. Nutrition: Pears are a source of vitamin C which supports healthy skin and are a good source of dietary fibre.
Apples The majority of New Zealand apples are harvested between February and May. Apples are one of the most popular and commonly consumed fruit worldwide and when they are in their peak season, 12
FMCG BUSINESS - MARCH 2020
Join us on
[ field to fork ]
A VERY GOOD PEA HARVEST Did you know that Canterbury’s climate is ideally suited to growing peas? Here, Wattie’s grow and harvest the largest area of peas in the Southern Hemisphere. In fact, it has the longest pea harvesting season in the world! Over 38,000 tonnes of peas are harvested by Wattie’s here each year. Wattie’s source their produce locally and Kiwi farmers are simply the best at what they do. Wattie’s farmers have vast experience in growing the very best peas. Their knowledge is handed down and nurtured between generations. This year, Wattie’s invited a team to visit Barrhill in mid-Canterbury during the harvest. It was a chance to see how the locally grown peas go from the field to your fork. The Maw family has been farming at Barrhill for four generations - since 1925. Colin Maw has been supplying Wattie’s for over 20 years. Like other farmers who supply to Wattie’s, he cares deeply about his role as a custodian of the land. He’s thinking about future generations in how he farms today. Colin keeps a gap of about seven years between pea crops. Peas are just part of a broad rotation of crops including cereals, grass and clovers for grazing and seed production, and
Keeping it local
“PEAS HELP WITH NITROGEN-FIXING IN THE SOIL, AND THEY GENERALLY DON’T NEED FUNGICIDES.” vegetable seed crops, thereby improving soil fertility and structure, minimising disease carryover and reducing Agricultural chemical residues. That means he gets a good yield and takes good care of the long-term health of the soil. Peas are part of the legume family, and they’re an excellent crop for the planet. Peas help with nitrogen-fixing in the soil, and they generally don’t need fungicides.
Keeping everything local ensures Wattie’s get the best peas to supermarket shoppers. Wattie’s peas can go from field to fork without delay because their factory is close to the farms. As soon as peas reach optimum tenderness, they are harvested, washed, blanched and quickly frozen to preserve their full flavour. To choose the best moment for harvest, the peas on each farm are carefully monitored with what’s called a “tenderometer”. Several peas are placed inside and squeezed to measure whether they are tender and ready to harvest. This is their guide to maturity of the pea. Once tenderness is gauged, there’ is a window of 72 hours to harvest. Everyone involved in the harvest works in tight coordination to take care of such a precious crop. Greg Noller is the South Island Agricultural Manager at Wattie’s. He oversees the work of an experienced team of agronomists and harvester operators to ensure the 24/7 supply of peas to the factory. Best of all, peas, like other legumes, are a delicious planet-friendly food that’s also good for you. They’re a great low-fat source of dietary fibre. Yum! FMCG BUSINESS - MARCH 2020
Exciting new breakfast inspiration. From Christmas cakes over 20 years ago to market leader of the super-premium breakfast cereal category in New Zealand in recent years, pure delish have had quite the ride! Their brand has been built on quality, category-challenging and delicious products all handmade in-house by their own team of passionate foodies. Since the launch of their first breakfast cereal ‘Original Chunky Nut Muesli’ 13 years ago, they have added another 11 cereals to their range. Most recently a new keto friendly/ low carb/no added sugars Strawberry & Pistachio Breakfast Mix and the beautifully tangy Raspberry Crunch Quinoa Grain-ola! “pure delish cereals are renowned for their taste, uniqueness and the many other health benefits they offer, along with being made from only the most premium ingredients they can source,” explains Marketing Manager Amanda Mcdonald. Crunchy Muesli with Flakes, one of pure delish’s earlier muesli offerings is also in the process of being re-invigorated to widen its appeal with consumers. The improved recipe is due to roll-out in April and will offer customers a product that is high in fibre, has a 5-star health rating, contains more nuts and seeds and less sugars than the current recipe. “While the changes to the recipe are subtle, pure 14
FMCG BUSINESS - MARCH 2020
delish are confident consumers will be pleased to see the improved health credentials,” says Mcdonald. With global trends increasing demand for more premium foods with added health benefits, pure delish see their future growth coming from new product innovation, challenging established categories and evolving current offerings. With two very exciting new product ranges in development, 2020 is set to be a busy one for the pure delish team. Mcdonald explained that: • pure delish are around 3.5 times larger than their next closest competitor in super-premium ($12+) cereals. • pure delish have 8 of the top 20 selling super-premium sku’s. • pure delish is growing at 3.9% MAT. Total breakfast is growing at 3.1% MAT. Source: Nielsen Data (29 December 2020) For more information please contact pure delish on 09 5745701 or email email@example.com.
News from Hubbards Foods Ltd Hubbards’ range in New Zealand supermarkets includes: • Simply Muesli • Outward Bound • Light & Right • Hubbards Originals - Fruitful & Berry Berry Nice • Amazing Mueslis – Gluten Free • Crispy Crunchy Granolas • Bran-ola • Bran • Thank Goodness (Gluten Free) The I LOVE Food Co. Breakfast Range includes: I LOVE Granolas - for Mum & Dad and I LOVE Kids - for the little ones. “Last year we launched a new Hubbards range called Bran-ola, three new Granolas under I LOVE Food Co. and two new kids cereals also under I LOVE Food Co. We’ve also expanded our existing Hubbards Amazing range to include two Gluten Free
[ category insights ] skus in the last 12 months,” explains Malindi Maclean, General Manager at Hubbards Foods Ltd. Maclean says: “We're really excited about the introduction of Bran-ola to the Fibre segment. It has delivered much needed disruption to bran as a category and feedback from consumers is that they LOVE the product. As we move through Q1 & Q2 we have more plans to continue to support trial of our three flavours which will continue to drive the early growth results we've seen.” What are the consumer trends in this category? Maclean says: “We're seeing an ongoing trend towards permissible indulgence and pro-active nutrition, including low sugar and healthy options that provide consumers with choices when it comes to their weekday staple alongside a more indulgent weekend treat. Dietary specific alternatives like gluten free are also on the rise and will continue to do so.”
Something to Crow About in Top 10 breakfast brands “The rise of the conscious consumer and premiumisation of products has seen increasing demand for Something to Crow About breakfasts. For the third year in a row, Something to Crow About has had +10% growth and ranks in the top 10 of all brands in the breakfast category*. A mighty feat for a small family owned business with its sights set on producing delicious, high quality, clean label breakfasts for the conscious consumer. Latest data shows breakfast is in growth mode, with the category valued at $311 million (+3.5% on LY). We are stoked to continue to shine in this environment, with our recent rebrand and new products set to further improve our position in 2020. Our latest offering is a Grain Free Breakfast with hemp, available in two mouth-watering flavours. Say Aloha to the morning with a Pina Colada Source: NIELSEN SCANTRACK Total Supermarkets - MAT to 26/01/2020 Val Sales
Val % Chg YA
T. Breakfast Cereals
T. Ready To Eat Cereals
T. Hot Cereals
T. Convenience Cereals
inspired breakfast or wander through an orchard with the Walnut Plum flavour. Double baked into crunchy clusters, these irresistible blends have less than 5gms of sugar/serve and a 4-star health rating. Initial feedback from stores has been very positive, with 30+ stores taking on the range in the first two weeks. With the growing interest in low carb diets (keto) and stores adding keto specific sections, this trend cannot be ignored. We have been working on our take of a Keto Breakfast and will be launching a tasty low carb flavour mid-year”, says owner Mike Millar. To find out more contact Mike Millar: mike@ crowabout.co.nz or phone +64 9 428 0449 crowabout.co.nz *IRI total scans breakfast category MAT 06/01/2020
Give me a squeeze honey! Honey New Zealand’s Give Me a Squeeze Honey is an all-natural sweet treat. “With our distinctive, new packaging, affordable yet high quality honey, you’ll be looking for any excuse to give our honey a squeeze,” explained a spokesperson. “With a product for the kids and the adults, our Honey New Zealand Honey squeezy honey range can be used as a spread, a sweetener in drinks, drizzled on breakfast bowls and ice cream or eaten straight from the pot as a sweet treat! “Look out for it now at selected Pak n Save and New World stores for the exceptional price of $7.49.”
New trends in private label products “Private label is undergoing an era of transformation as our portfolio is driven by and evolves with our customers: Sustainability and convenience are front of mind,” says Lisa Oldershaw, General Manager of Foodstuffs Own Brands. “Breakfast is a massive opportunity for Pams as time poor customers seek on the go options or quick prepare and eat meals that they can take with them to the office. We’re seeing growth in our Pams Finest Granola - which include new flavours Berry Granola, Vanilla Almond Granola and Tropical Granola. Pam’s Finest Muesli comes in an Apricot, Cashew and Almond Muesli and a Toasted Ancient Grains Muesli. The biggest trend in this space is around Functional Cereals. The Functional Cereals are full of protein, hemp and pre-probiotics, packing a nutritional and vitamin punch to kickstart the day,” Oldershaw told FMCG Business.
FMCG Business produces a monthly snapshot of category news and highlights, based on information from participating clients and Nielsen data available at time of print. To showcase your products in upcoming category reports, please contact firstname.lastname@example.org. 16
FMCG BUSINESS - MARCH 2020
New TABASCO® Sriracha Sauce A Thai classic infused with a kick of TABASCO® Sauce crafted to meet food lovers’ growing appetite for global flavours. Its flavour and heat come from ripened, red
Feed The Family With The Baker’s Son We are the Baker’s sons – making top quality pies is what we know. Our family has spent years perfecting our delicious recipes, using the best ingredients and now we are proud to share it with you and your family. Enjoy The Baker’s Son Family Pies coming in both Angus Steak & Cheese or Angus Mince & Cheese. www.thebakersson.co.nz email@example.com 09 421 9027
jalapeño and barrel-aged tabasco peppers blended with other sweet and savoury flavours. Unlike other popular sriracha sauces, TABASCO® Sriracha Sauce is preservative free. It is also vegetarian, vegan, gluten free and fat free. Contact MOI Agencies, Phone 09 479 3630
Introducing two new flavours to join the Artisan Cookie Family! Cranberry Dark Choccy Chunk and Peanut Butter Choc Chunk. Baked using only premium quality ingredients including free range eggs, NZ butter, Pic’s Peanut Butter and real chocolate; handmade from scratch with ingredients you would find at home. Molly Woppy Handmade Artisan Range is available nationwide, offering an everyday premium cookie for all. For more information, contact Sales on 09 828 6095 or firstname.lastname@example.org.
Annies snacks ripe for success
Purity & Quality Assured
Iconic New Zealand brand Annies has a fresh new look and added three more products to its popular range of 100% fruit snacks Annies Fruit Jerky, Fruit Strips and Fruit Flats. Retailing for $5.99, the new products respond to high consumer demand by being vegan, and gluten, dairy, preservative and concentrate free. Annies.co.nz Phone 03 520 9236 email@example.com
Happy Valley’s UMF® Manuka range is independently tested to meet both MPI Manuka classification requirements and the UMF Association’s purity and quality measures. We only put the best honey in our UMF® range from a minimum of UMF 5+, with a minimum MGO content of 83, up to our UMF 20+ and we control the full process, from bee keeping to processing and manufacturing. Happiness is homemade. www.happyvalley.co.nz FMCG BUSINESS - MARCH 2020
SWEET TREATS Premium products and innovation drive sales.
Are you a fan of dark or milk chocolate? Do you prefer marshmallow or smooth melting centres? We all love a delicious indulgence and with Easter and Mother’s Day on the horizon, chocolate and confectionery will be even more in demand. FMCG Business talked to local suppliers to find out what’s trending in New Zealand right now.
It’s what’s on the inside that counts… Queen Anne Marshmallow Bars are on trend as a premium Kiwi offering and now they look even better as consumers can see those delicious layers of jelly or caramel with refreshed ‘impulse’ packaging. It’s what’s on the inside that counts. Sarah Adams, Managing Director at Queen Anne Indulgence Ltd explains: “The Dark Chocolate Boysenberry Jelly Marshmallow bar leads the bar portfolio, currently growing at 16.2% [IRI MAT to 10/11/19]. The marshmallow bars bring a modern taste palette to Queen Anne’s traditional values, incorporating locally sourced ingredients such as New Zealand Boysenberries. Also included in the range is Milk Chocolate Raspberry Jelly, Milk Chocolate Caramel & Strawberry Marshmallow, Caramel & Dark Chocolate Marshmallow and Caramel & Milk Chocolate Marshmallow bars.” 18
FMCG BUSINESS - MARCH 2020
“THE DIVERSIFICATION AND INNOVATION OF QUEEN ANNE HAS BROUGHT THE BRAND TO 72.5% GROWTH.” SARAH ADAMS, MANAGING DIRECTOR
[ category insights ] With a factory in Christchurch and a long history of chocolate making Queen Anne is a local company continuing a family heritage. Their range of products are gluten free and feature natural fillings. Queen Anne was founded in the 1920’s by baker Ernest Adams and brought back to life by his granddaughter Sarah Adams in 1997. Since then the company has been handcrafting chocolates and marshmallows to the original recipes - both classic 'favourites' and modern versions such as the Queen Anne Marshmallow Bars. “The diversification and innovation of Queen Anne has brought the brand to 72.5% growth, providing retailers with a premium high margin solution to the chocolate category – Queen Anne Marshmallow Bars,” says Adams. www.queenanne.co.nz
“Lindt boxed chocolates also grew by 10.9% $ value MAT in TKA to 26/1/20 (IRI data),” says Davis. “The Lindor TVC/social media and sampling campaigns will continue throughout 2020 to continue the consumer demand. The Lindor range still has the same delectably smooth Lindor balls with the smooth melting centres, which appear to be melting NZ palates as well.” Look out for new and exciting Lindor launches later this year. Davis says: “The iconic Lindt Gold Bunny is back in store now, but be quick and ‘catch him before he’s gone’. The Lindt Gold Bunny will also be available in 2020 as a Plush. Lindt also has a new premium Lindor casket egg range this year to excite consumers, available in Assorted, Milk, 70% Cocoa, Mint and Nocciolatte.”
“The Lindt Excellence blocks % Cocoa recipe sales grew at a staggering 23% MAT in TKA to 26/1/20 (IRI data) in line with the global trend to dark chocolate,” says DKSH Senior Brand Manager Ken Davis. “Lindt also leads the dark blocks market with innovation. Lindt launched the Excellence 95% Cocoa recipe in 2019. This luxuriously intense dark Mrs Higgins’ new Family Recipes range chocolate is rich and profound on the palate with a A soft and chewy Mrs Higgins cookie or a warmeddistinct depth of cocoa flavour. To fully appreciate up Mrs Higgins brownie has long been known as a this masterpiece, we recommend you break off a piece guilty pleasure for hungry university students. and allow it to slowly melt on your palate, to release The story started with one store in Auckland’s a decadent and stunning flavour bouquet. Discover Queen Street over 30 years ago. Mrs Higgins then your perfect dark chocolate!” expanded to a nationwide network of franchise Davis says Excellence blocks are most often stores, which was supported by a commercial bakery consumed in the evening as part of the nightly ritual business to supply the stores with frozen cookie once the kids are in bed. dough. Then came supply of cookies and slices to “Excellence fans will be excited with our new recipe food service and hospitality and big packaged cookies QA-Marshmallow-Bar-Ad-2020-02.pdf 1 18/02/20 12:26 AM launches coming later in 2020.” into vending.
It’s what’s on the inside that counts. www.queenanne.co.nz
New Zealand handcrafted chocolate since 1925
“MRS HIGGINS HAS A BRAND NEW STATEOF-THE-ART FACILITY IN HENDERSON.”
Fast forward to 2020 and Mrs Higgins has a brand new state-of-the-art facility in Henderson where 35 staff pump out cookies and slices both day and night. Even with all that growth, Mrs Higgins remains committed to top quality ingredients and that ‘Baked with Love” ethos that takes you back to those special moments when Mum or Grandma made you those fresh baked treats. So now Mrs Higgins is hitting the supermarket shelves and aims to add value and new life to the biscuit category. Late last year, Mrs Higgins launched a new multipack range – bringing some of the old favourites like Choc Chew and Raspberry White Choc to the lunchbox. Their R&D department is extremely active and the successful launch is now being followed up with the new Family Recipes range of indulgent share packs (Red Velvet, Peanut Butter Chocolate, Salted Caramel, and Double Chocolate). “These extraspecial flavours come in a 300g resealable pouch, so
Source: NIELSEN SCANTRACK Total Supermarkets - MAT to 26/01/2020 Val Sales
Val % Chg YA
Total Chocolate Confectionry
Chocolate Self Lines
Sugar Conf Family Bags
Sugar Conf Card/Tub Packs
Sugar Conf Fun Packs
Sugar Conf Handy Bags
Sugar Conf Bulk Bags
Sugar Conf Jumbo Bags
the Mrs Higgins moment can be shared with loved ones or enjoyed in secret,” says Reuel Newman, Head of Sales & Marketing.
Look out for the NZ Chocolate Awards winners In March an esteemed panel of food professionals lead by international chocolate judge Elle Coco will smell, taste and assess a selection of New Zealand chocolate to find and name the country’s finest. Elle Coco is an experienced chocolate judge at the British Academy of Chocolate and the International Chocolate Awards. Elle will be joined by a selection of chocolate and food experts who specialise in pastry, chocolate and judging. They are; Luke Owen Smith (owner of The Chocolate Bar in Wellington and regular judge), Arno Sturny (senior lecturer at AUT School of Hospitality & Tourism teaching the diploma in patisserie who has just completed a Master of Gastronomy specialising in the history of New Zealand chocolate), Patrice Lucas (AUT tutor and qualified Master of Patisserie and Chocolate), Juan Balsani (Head Chef at Auckland’s Baduzzi), Ganesh Khedekar (Head Pastry Chef at pastry chef at LSG Sky Chef ), Jasbir Kaur (tutor at Ignite Colleges and accomplished international judge), Tamara Rubanowski (Head of Content at FMCG Business and experienced industry awards judge), Helen Jackson (food writer and self-confessed chocoholic), Fiona Smith (food writer and experienced food judge who was Head Judge of the Cuisine Artisan Awards for a decade), and Ginny Grant (food writer and regular restaurant and food judge). Judging will be conducted across five categories; Bean-to-Bar, Flavoured Chocolate Bar, Filled Chocolate - truffles and bonbons, Bark or Brittle/ Dipped Fruit and Nuts and an Open Class. All Gold Medal winners are considered for the Winner of their category. Top scoring Gold Medal chocolate
FMCG Business produces a monthly snapshot of category news and highlights, based on information from participating clients and Nielsen data available at time of print. To showcase your products in upcoming category reports, please contact firstname.lastname@example.org. 20
FMCG BUSINESS - MARCH 2020
[ category insights ] from Bean-to-Bar, Flavoured Chocolate Bar, Filled Chocolate and Bark or Brittle/Dipped Fruit and Nuts will be re-tasted and the highest scoring will be awarded the title of NZ Chocolate Awards 2020 Supreme Winner. Winners of each Category and Gold, Silver and Bronze Medal winners will be announced just ahead of Easter on Tuesday 31 March 2020. The NZ Chocolate Awards 2020 Supreme Winner will be announced at a Champions Party in Auckland on Tuesday 21 April. The Supreme Winner of the 2020 NZ Chocolate Awards will join esteemed alumni from the previous two Awards. 2018 Supreme Winner, Hogarth Chocolate, Buttered Toast & Sea Salt and in 2017 Best Chocolate Bar, Honest Chocolat Salted Caramel & Buckwheat Milk Chocolate Tablet and Best Filled Chocolate, Jo's Sublime Chocolate Salted Sesame and Caramel Bonbon. At ISM, Montrose Chocolate Ventures revealed an Easter Egg made with dark chocolate, bee pollen and honey, featuring sustainable packaging and ink. See more highlights from ISM in Germany and find out what’s trending internationally in Chocolate and Sweets on pg 34-35. Mrs Higgings Family FMCG ad.pdf
CHILLED & GOOD TO GO
Tap into the growing trends of convenience and easy meal solutions.
growing more of our own fresh vegetables in the Manawatu, close to our Marton factory to ensure we serve up only the freshest products. “Watch this space for more fresh, healthy convenient foods from THE WHOLE MIX,” says Thompson. www.thewholemix.co.nx phone 0800 366 3246 or email email@example.com
Just like it used to be…
When it comes to fresh, healthy and exciting food ‘on the go’ THE WHOLE MIX has it covered! “Our Grab & Go salads have the added bonus of protein mixed with veges so they’re a complete meal to enjoy wherever you may be – at the office, on the beach or at home. The wide range of flavours (Power, Super, Sushi, Falafel and Asian) means there’s something for everyone,” says Angela Thompson, National Sales Manager for THE WHOLE MIX (Speirs Foods). “For those after a lighter snack our Snack pot salads fill the gap, again with a protein boost included to fuel your day. Variety packed, there’s Tabouleh & Falafel, Quinoa & Seed Medley, Moroccan Couscous & Chicken and Ploughmans Beef to choose from. Both these salad ranges cater for those embracing a plantbased lifestyle. “For good, easy, creative meal-solutions THE WHOLE MIX fresh bagged Coleslaw and Stir-fry kits are the answer. “The range now includes our new Mexican Coleslaw, Japanese Miso Coleslaw, Vietnamese Coleslaw and Rainbow with Beetroot Noodles Stir-fry kits, making it so easy to add colour and unique flavour to any occasion, with dressings and crunchy extras included – just mix and enjoy,” she says. Thompson adds: “Our award-winning fresh Vege Noodle range makes any meal healthy and interesting, simply steam as an alternative to pasta or add to your favourite stir-fry or salad (Zucchini, Butternut, Kumara, Medley, Carrot Tagliatelle). “All our recipes are developed locally in New Zealand to excite Kiwi taste buds, tapping into flavours Kiwis really want and every day we’re 22
FMCG BUSINESS - MARCH 2020
If you have fond memories of Luncheon sandwiches as a kid, then you’ll love Farmland Foods Country Pride Ham and Chicken Luncheon 200g. Created from a closely guarded family recipe, using real ham and chicken, blended to deliver a superior taste and texture and sliced for convenience…just like it used to be. The Farmland team have given their top selling product a fresh new look under the Country Pride brand. Along with refreshing the design the team have also changed the packaging tray to now be made from NZ sourced recycled #1 RPET plastic following suit to their already popular prepacked deli meat range, Just Cut. Along with the family classic Luncheon is Country Pride Shaved Leg Ham 200g, giving customers another affordable option for filling the kids’ lunch boxes. With consumer demand growing for environmentally sustainable products and packaging, the new recyclable trays will be diverting 2.4 million packets per year from landfill, making a true step towards a circular economy in our country where resources can be used again and again. “We’re putting our stamp on creating a sustainable future for NZ,” said a spokesperson. Both the Country Pride Luncheon and Shaved Leg Ham 200g packs are gluten free and are a fantastic multi-buy option to drive incremental sales. The team at Farmland Foods, a New Zealand family owned smallgoods producer since 1964, create outstanding meats for every occasion. Farmland Foods are proud of their heritage and the way they do things with the utmost love, care and attention. They take great pride in selecting the best quality meats and preparing them ready for your enjoyment. For more information call 0800 806 328, visit www.farmlandfoods.nz or email firstname.lastname@example.org
[ feature ] Loving the First Light success story With customers flocking to the First Light section at chillers across the country, and a sustainable business model focused on impeccable quality, First Light Wagyu and venison products are having their moment in the sun. Co-founder Jason Ross says it’s New Zealand’s “ever-growing tribe of conscientious consumers” driving demand for the brand’s premium products. One in five retailers were new to First Light in 2019, with more stores jumping on board every month, heeding the call for delicious, tender, grass-fed meat raised without antibiotics, hormones, or feed lots. “We handpick our farmers,” says Ross, “and they meet strict criteria to join First Light, including demonstrating the highest possible commitment to animal welfare, and creating a low stress environment for their animals.” Another point of difference is First Light’s business model. “Our farmers
are shareholders in the company with the balance of ownership held by our supply chain management team, who consistently develop the great steaks, briskets, sausages, burgers and meatballs available in top grocery stores.” And he says unlike the traditional beef supply chain, which is supply pushed, First Light only exists in response to an “unfulfilled consumer need for guaranteed delicious meat.” “We chose Wagyu because of its fat marbling and naturally nutty flavour. We then learned how to raise this traditionally grain-fed animal on grass, because we didn’t like the idea of cows in cages,” Ross continues. “We use whole muscle cuts for our smallgoods, we grade every steak on its marbling, and we have a pipeline of exciting new products to introduce to Kiwi consumers this year. It’s clear Kiwi customers are 100% willing to pay for quality – we have found our niche and we’re only just getting started.”
SOME LIKE IT HOT! Look out for big flavours in sauces and dressings.
Specialty sauces can add so much flavour and exciting new dimensions to a meal – no wonder they are increasing in popularity! You will now find spicy new sauce variants and a whole range of flavoursome, innovative salad dressings alongside the tomato sauce and BBQ sauce bottles in many pantries and fridges across the country.
TABASCO – a friend of food lovers around the world In 1868 Edmund McIlhenny harvested his first tabasco pepper crop from which he created a piquant sauce to enliven the flavours in foods for family and friends. Today, more than 150 years later, the same three ingredients that made his TABASCO® Sauce – tabasco peppers, salt and vinegar – are aged and bottled by Edmund’s family on Avery Island, Louisiana USA, the process virtually unchanged. The careful craftsmanship and versatility of TABASCO® Sauce has made it a friend of chefs, home cooks, bartenders and food lovers around the world. TABASCO® Sauce is a uniquely global brand not only for its ubiquity, but also for its versatility. • The instantly recognizable red-capped bottle with the diamond label red pepper sauce is just as at home in main street diners, holein-the-wall dives and the finest dining establishments as it is in the home pantries, kitchen tabletops and handbags of food lovers. • TABASCO® Green Sauce, the secret weapon of vegetarian cooking, adding zest to vegetarian dishes. • TABASCO® Chipotle Sauce, a natural fit for BBQ sauces and
marinades, not to mention chili and soups. Add a dash to get the “grilled” flavour without striking a match. • TABASCO® Habanero Sauce, hottest in the range. Just a few drops add an adventurous zip to marinades and barbecue sauces and brings out some big flavours in salsas and stew. • And now NEW to the market, TABASCO® Sriracha Sauce is a thick, rich, sweet and savoury sauce using the best quality ingredients and it is preservative free.
Ethnic flavours and Kiwi staples are here to stay FMCG Business also talked to Foodstuffs, to find out what’s trending in their stores right now. "The choice of products our customers have is ever increasing, but value for money will always be at the heart of their purchasing decisions. This presents a great opportunity for private label brands to grow. “Private label is undergoing an era of transformation as our portfolio is driven by and evolves with our customers: Sustainability and convenience are front of mind, and trends like flexitarian diet, authentic ethnic flavours and meal solutions are here to stay,” said Lisa Oldershaw, General Manager of Foodstuffs Own Brands. At the same time Kiwis still love staples like tomato sauce and you can count on finding private label in almost any fridge or pantry across the country. “Our Value brand Tomato Sauce is a top-performer, but customers are increasingly spicing up mealtimes with options like Pams Finest Salad Dressings and Pestos,” says Oldershaw.
FMCG Business produces a monthly snapshot of category news and highlights, based on information from participating clients and Nielsen data available at time of print. To showcase your products in upcoming category reports, please contact email@example.com. 24
FMCG BUSINESS - MARCH 2020
[ category insights ] Source: NIELSEN SCANTRACK Total Supermarkets - MAT to 26/01/2020 Val Sales
Val % Chg YA
T. Total Bottled And Canned Sauces
T. Tomato Sauce
T. Specialty Sauce
T. Soy Sauce
T. Fruit Sauce
T. Worcestershire Sauce
T. Mint Sauce
T. Total Salad Dressings and Vinegar
T. Pourable Dressings
T. Other Salad Dressings
T. Dry Salad Dressing Mixes
“TABASCO® SRIRACHA SAUCE IS A THICK, RICH, SWEET AND SAVOURY SAUCE USING THE BEST QUALITY INGREDIENTS AND IT IS PRESERVATIVE FREE.”
FMCG BUSINESS - MARCH 2020
[ good business ]
FOODSTUFFS LAUNCH NATIONAL PAPER BAG TRIAL
The paper bags are made from 70% recycled paper, certified by the Forest Stewardship Council, and they are also kerbside recyclable and feature a glassine, paper-based window making it easy for shoppers to see what’s inside the bag. The goal of the trial is to capture customer feedback and understand which of the two packaging solutions is better suited for customers’ shopping trips from a transport, ease of use, safety and sustainability perspective. “It’s important we deliver on our promise to operate sustainably and offer our shoppers alternative packaging solutions which enable them
modern format of the offering was rolled out to 13 New World stores and will continue to be rolled out nationwide. “Foodstuffs and Prolife Foods are working together to identify how we can improve the packaging options at Alison’s Pantry,” said Kristina McCalman, Senior Brand Manager, Prolife Foods. “We know shoppers use the existing Alison’s Pantry resealable bags for storage at home, so this trial is about testing different packaging options that will help us learn exactly what shoppers are looking for. We’re looking forward to capturing their feedback and applying it with the goal of improving the sustainability of Alison’s Pantry.”
DUCT OF T HE PRO Y CG M FI NA LI ST
PRODUCT OF THE YEAR
EARTHSMART 360 RECYCLABLE PAPER PACKAGING - SMART FOR YOU AND SMART FOR THE PLANET
Foodstuffs and Prolife Foods will trial a new, recycled paper packaging solution for the Alison’s Pantry departments. The recycled paper bags are on trial at 30 New World and PAK’nSAVE stores around the country until the end of March. This option will be available alongside the existing Alison’s Pantry resealable LDPE (type 4) bags.
to shop and live sustainably,” said Kelly McClean, Sustainable Packaging Project Manager, Foodstuffs New Zealand. “We’re giving shoppers some decisionmaking power as we explore what the future of Alison’s Pantry looks like. For this trial, we want to hear from our customers on which bag works best for them so we can decide what a nationwide rollout looks like together.” Alison’s Pantry, developed in partnership with Kiwi culinary legend Alison Holst and Prolife Foods, offers a wide variety of whole foods, snacks and confectionery through a self-selection model. Foodstuffs and Prolife Foods are currently reimagining Alison’s Pantry, and in 2019, a
In a 2019 nationwide survey* one of the biggest concerns for New Zealanders was the build-up of plastic waste in the environment. Recyclability is the number one feature Kiwis look for in packaging and 88% of Kiwis surveyed in 2018 believe biodegradability is important**. To be at the forefront of change, Cottonsoft Ltd launched the innovative EarthSmart 360° toilet tissue with Recyclable Paper packaging. Every part of this product is recycled and/or recyclable and is proudly made in New Zealand from local and imported materials. EarthSmart is committed to improving the local NZ environment and Wetlands are now some of our most rare and at-risk ecosystems. Cottonsoft Ltd is proud to support the EarthSmart Wetland Restoration Projects, improving the natural habitat of native birds, flora and fauna through wetland rehabilitation, including planting over 1000 native trees, flaxes and Manuka. Cottonsoft Ltd is also a foundation sponsor of soft plastics recycling. DUCT OF TH PRO EY CG M
Source: *Dec 2019 Colmar Brunton Better Futures Survey **BB Omnibus
FMCG BUSINESS - MARCH 2020
SHOPPERS EMBRACE PRODUCE WITHOUT PLASTIC
Shoppers in three Countdown stores are experiencing a very different-looking produce section, as part of a ten-week plastic reduction test which will see more than a tonne of plastic removed from fruit and veges. In addition to the 68 products that have been ‘unwrapped’ from their usual plastic wrap or pack, plastic produce bags have also been removed as part of the test, which is underway at Countdown supermarkets in Ōrewa, Ponsonby and Manukau. Customers will see more loose produce as well as specially-designed paper bags and cardboard packaging. Countdown is also encouraging customers to use reusable bags for produce, and in the bulk food section plastic bags have been replaced with paper bags. Countdown’s General Manager Corporate Affairs, Safety and Sustainability, Kiri Hannifin, says the company is excited to see how customers respond to the new-look produce area with far less plastic. “What our customers in these stores will be experiencing is completely different to what they’ve seen before, and their feedback will be a hugely important part of our work to reduce plastic across the supermarket,” says Hannifin. “Our teams serve three million New Zealanders every week in our stores. While it might sound easy to change packaging, there is a complicated system behind the scenes to ensure that we can provide great quality, fresh food for every single one of those customers every day. ‘Unwrapped’ will change the way our customers shop for ten weeks, but it could have a longlasting impact on how all New Zealanders shop in the future and help guide our next steps.” Countdown will be closely monitoring a number of other factors during the ‘Unwrapped’ test including food waste, and any impact on team and suppliers.
GOOD TO KNOW
The publisher of FMCG Business, C&I Media, takes its Corporate and Social Responsibilities seriously and is committed to reducing its impact on the environment. We continuously strive to improve our environmental performance and to initiate additional CSR based projects and activities. As part of our company policy we ensure that the products and services used in the manufacture of this magazine are sourced from environmentally responsible suppliers. This magazine is printed on Impress stock from Spicers Paper using FSC-MIX source pulp from well-managed forests and other controlled sources. We print using BIO-inks that contain base materials from renewable resources including wood resin (rosin, colophony), vegetable oils, linseed oil and soy bean oil. This magazine is printed by ICG, a Toitū enviromark gold certified printer.
Market Expansion Services by www.dksh.com
DKSH New Zealand Limited 279 Railway Road, Milson, Palmerston North 4470 Private Bag 11047, Palmerston North 4442 Phone +64 6 356 5323, Fax +64 6 356 4726 firstname.lastname@example.org, www.dksh.co.nz
FMCG BUSINESS - MARCH 2020
[ FGC ]
5 INDUSTRY ISSUES FOR ELECTION YEAR So, the election is set for September, and even though the campaign proper won’t start till June, organisations will soon be putting out their demands, suggestions, hints – call them what you will - for the next term of Parliament, and FGC is among them. We’ve picked five issues for starters and over the next few months will be canvassing our members to add to it.
1. CER and NZ-Australia Food Code Katherine Rich Chief Executive NZ Food & Grocery Council www.fgc.org.nz
“AUSTRALIA IS OUR SECONDBIGGEST MARKET, AND EVERY EFFORT MUST BE MADE TO PRESERVE IT.”
New Zealand and Australia’s trading relationship is one of the broadest and mutually compatible in the world. Australia is our second-biggest market, and every effort must be made to preserve it. One cornerstone is our working relationship around food and beverage, with our exports worth about $600 million a year. Part of CER is the Food Standards Treaty, which commits both countries to the development and implementation of a single set of food standards under the Food Standards Code. It means lower compliance costs for exporters and more choice for consumers. We want all parties to commit to continuing and strengthening it where necessary.
2. Fruit in schools When the Fruit in Schools programme was started in 2004 it went to just 25 primary schools in regions of high social and health need. It now supplies more than 25 million servings of fresh fruit (and vegetables) each year to 123,000 children in 553 decile 1 or 2 schools. Not only does it give them a free piece of fresh produce each day, it encourages schools to promote health, and gives everyone involved a better awareness of healthy eating and physical activity. FGC and member companies back the programme,
and would like a commitment from political parties to not only continue current support but to expand it into decile 3 schools.
3. Changes to Commerce Act As I write, the Fair Trading Amendment Bill has just been sent to a parliamentary select committee. This is a very important bill, particularly for small businesses. It’s designed to prohibit unconscionable conduct and extends protections against unfair contract terms. An example given by the Government of where it will help, is when a powerful retailer asks a smaller supplier not to sell products to a competitor. Such action could reduce choice and increase prices while shutting other businesses from the market, which has happened in our sector. The industry needs a commitment parties will help this legislation proceed smoothly. We hope there is cross-party support for this important legislative improvement.
4. Support for Food Industry Taskforce Last year, the Government responded to 51 recommendations from the food and beverage industry on measures to help reduce obesity. After consulting companies and associations, the Food Industry Taskforce addressed five areas: formulation and innovation, employee health & wellness, education initiatives, marketing, and labelling and the rollout of Health Stars. The Government commended the industry on the “significant amount of work” done to address obesity, and encouraged further work on reformulation, labelling, and greater uptake of Health Stars. The industry wants to go further, and asks that parties commit to a children’s National Nutrition Survey and a further awareness campaign for Health Stars.
5. The importance of the FMCG sector The food and grocery sector is a vital part of the economy, generating more than $34 billion in export revenue, representing 65% of total merchandise exports and 46% of total goods and services exports. It's our biggest manufacturing sector, representing 45% of total manufacturing income, and employing, directly or indirectly, one in five of the workforce. As such, it's imperative all political parties commit to giving it their full backing, particularly on trade, but also to issues such as sustainability and the environment. So there it is. All common sense, and we invite FGC members to contribute their thoughts and ideas to build the list. 28
FMCG BUSINESS - MARCH 2020
[ James & Wells ]
IP’S MANY HATS IN THE FMCG SECTOR
To maintain a competitive edge, organisations must go a step further and monitor and enforce their IP rights against third party infringers. The ability to recognise threats and understand how to effectively deal to them, is vital to any FMCG company’s long-term success. Today, socially responsible organisations have a knowledge and understanding of their IP rights, but also respect that sharing rights can be of great public benefit. For example, collaborations are becoming increasingly common in the FMCG sector which can be a “win-win” for both sides, creating innovative products for the greater good. Equitable sharing in technological processes is another way organisations are harnessing their respective IP powers. Getting expert advice early on is advisable before embarking on any new product development or collaboration journey.
UCT OF THE OD YE R P A
•F M C
PRODUCT OF THE YEAR
Stephanie Hadley Associate, James & Wells James & Wells are one of New Zealand’s largest, privately owned, patent and trade mark attorney firms. Their award-winning team is widely recognised as one of the very best in Australasia.
“HAVING A PROFESSIONAL CONDUCT AN ‘IP AUDIT’ CAN BE EXTREMELY USEFUL.”
•F M C
The Fast-Moving Consumer Goods (FMCG) industry provides an interesting and challenging market when it comes to intellectual property (IP) rights. As one of the most crowded and competitive markets, it has become crucial for FMCG companies to use IP rights strategically to achieve sustainable growth, profitability and a competitive advantage. Creating an IP strategy requires the organisation to establish policies and processes to identify, capture, organise and protect their IP portfolio, which might include trademarks, patents, designs and trade secrets. Having a professional conduct an ‘IP audit’ can be extremely useful, especially where the IP has been developed haphazardly over time. Emphasising respect for, and protection of, IP rights is not only prudent risk and compliance management, it can also set the tone from the top down, creating a positive “IP culture” for the organisation. Having an IP strategy will place an FMCG organisation in good stead to deal with challenges as they arise, such as the growth of the house brand or private label. If new product development is sufficiently protected before entering the market, the organisation has much more power to establish a dominant position in the marketplace or leverage their IP for alternative income streams.
FMCG BUSINESS PRODUCT OF THE YEAR Do you have a Hero product that stands out from the crowd? If there’s a tasty tastebud teaser, NPD rockstar, or best seller in your portfolio that deserves to be crowned ‘Product Of The Year’ we’d love to hear from you! We’ll showcase some of the finalists in upcoming issues and reveal the FMCG Business Product of the Year later in 2020. To find out more on how to enter please email: email@example.com
FMCG BUSINESS - MARCH 2020
UCT OF TH E OD YE PR A
[ gear ]
Pat Pilcher’s monthly round up of all the tech worth knowing about, for work, rest and play.
SAMSUNG GALAXY Z FLIP
Samsung’s latest phone, the Galaxy Z Flip is a real head-turner. While smartphone snobs have long looked down at flip phones, the Galaxy Z Flip takes your nana’s flip phone and makes it cool again. This is thanks to a folding screen design that makes the Galaxy Z Flip a small compact and pocketable square when it's closed. Opening it up transforms it into a full-sized smartphone – magic! It's expected to launch in a few months - the Galaxy Z Flip mightn't be cheap but is nifty. https://www.samsung.com/global/galaxy/galaxy-z-flip/ $TBC
NORTON 360 DELUXE
With PCs, tablets and smartphones storing so much of our daily lives, through activities like shopping, banking and socialising, it isn't terribly surprising that hackers want to lay their hands on our data and sell it to the highest bidder. Keeping your gadgets and family safe online need not be a chore, though. One copy of Norton's 360 Deluxe can protect up to 5 Windows, Android or Apple devices. As well as an industrial-strength anti-virus and firewall, users also get a backup and PC tune-up tools and identity theft protection. https://nz.norton.com/products/norton-360-deluxe $104.99
AMAZON ECHO STUDIO
Amazon's Echo smart speakers are not only ideal for driving smart home gadgets with your voice, shopping, weather forecasts and timely reminders, but they're also the business for casual music listening. Usefully, they'll play Amazon Music, Spotify and streaming radio stations. Until now their biggest drawback has been the average audio they crank out, which has limited their appeal to audiophiles. This hasn't escaped Amazon who recently launched the Echo studio, a larger echo speaker that's designed to deliver high quality, ear-pleasing audio. https://www.amazon.com/Echo-Studio/dp/B07G9Y3ZMC $199
FMCG BUSINESS - MARCH 2020
[ gear ]
ASUS ROG PHONE 2
Not so long ago, gaming on the go required costly and clunky handheld games consoles. Now things are definitely on the up thanks to ASUS, whose ROG 2 Phone has specs to make gamers shed tears of joy. Everything from a 120Hz super-smooth screen to heaps of memory and powerful CPU is designed to deliver a superior gaming experience. https://www.asus.com/nz/Phone/ROG-Phone-II/ $1,699
SAMSUNG ACTIVE 2
It'll receive and make calls, let you reply to text messages, track your exercise regime, your sleep and it also even tells the time! The Samsung Active 2 is their latest smartwatch. It sports a slim and elegant design, has IP68 water resistance and 3-day battery life â€“ there's a lot to like. https://www.samsung.com/nz/wearables/galaxy-watchactive-r830/SM-R830NSDAXNZ/ $699
Microsoft's latest surface book PC has a lot in common with a smartphone but is still very much a PC (it uses an ARM CPU, just like most android phones). Still, it runs all the usual windows apps, and delivers an astonishing 13 and a half hours of battery life, even though it sports a super slim and lightweight design. Rounding things out is the addition of an ingenious Surface Pen, which allows the user to annotate and sign documents, it comes in its own neat compartment that's built into the Surface Pro X's detachable keyboard. https://www.microsoft.com/en-nz/p/surface-pro-x/8vdnrp2m6hhc?activetab=overview From $1,899
FMCG BUSINESS - MARCH 2020
AUGUST 2020 Melbourne Convention & Exhibition Centre C&I Expo brings retailers and suppliers together over two big days of business. The retailer audience consists of owners and operators of convenience stores, service stations, independent supermarkets, corner stores, newsagents, mini marts and foodservice stores that have a convenience offer. Suppliers and wholesalers are also more than welcome to exhibit and attend. Visitors experience the latest in convenience products, services and merchandising.
For more information visit www.candiexpo.com.au or email: firstname.lastname@example.org
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ISM FINDS THE INDUSTRY’S SWEET SPOT The world’s largest trade fair for sweets and snacks lived up to its billing at the 50th edition of the show, finds Simon King.
Described by organisers Koelnmesse as the most important hub for business and innovations worldwide, ISM 2020 did not disappoint, with 37,000 trade visitors from around the world attending the four-day sweets and snacks fiesta in Cologne, Germany. Foreign visitors, from 148 countries, accounted for more than 70% of visitors, while 87.5% of the 1,774 exhibitors came from abroad. A large share of the European trade visitors came from Belgium, the Netherlands, the United Kingdom and Italy this year. Further afield, visitors from Israel and Korea recorded strong growth. This year, exhibitors placed their bets on high quality products with unusual taste components, as well as on natural ingredients and plant or insect-based proteins. Vegan, vegetarian, fat and sugar-reduced, as well as fair-trade products, were also on-trend. Ivan Koric, Senior Food And Drinks Analyst at Euromonitor International, said that the global snacks market is rapidly evolving and continues to grow overall. “Key trends such as healthy and ethical living, premiumisation and ‘experience more’ are all shaping the market and driving snack category growth forward,” Koric said. “Ingredients, packaging and functionality
FMCG BUSINESS - MARCH 2020
are increasingly coming to the fore and becoming crucial factors for the success of new product development.” Looking at confectionery, Koric said that the market in Western Europe is facing several challenges: from high market saturation and declining consumption over consumers’ desire for more nutritious food and healthier lifestyles to rising raw material costs. “Nevertheless, snacking and indulgence remains popular and the market is becoming more diversified,” he said. “Growth opportunities in individual snacking categories and Western European markets will therefore occur. “Despite some economic uncertainty, global retail demand for chocolate confectionery is bound to continue to expand steadily over the next few years. The rules are however changing, with consumers wanting a more premium offering and a healthier profile from their sweet treats.”
New products and trends The New Product Showcase at ISM featured 100 exhibitors from 33 countries, which took part with 178 products on display.
[ events ] On the show floor, the emerging and new trends were well supported. German company Katjes stuck out as the perimeter of its booth was constructed out of wooden pallets, emblazoned with its core message ‘The Future is Plant-Based’. Following the launch of its Chocjes range in 2019, the vegan chocolate, made from oat milk, Katjes added four new flavours, Cookie Lover, Sea Caramel, Into the Dark and Orange County. Phil Hulme, National Accounts Controller at Katjes, said: “Chocjes is a vegan and soy-free chocinnovation. “With Chocjes, Katjes has sustainability guarantee. The chocolate is made not only with organic oat drink, but also with UTZ-cocoa. Oat drink is more environmentally friendly and sustainable than any other cow milk alternatives; UTZ certification guarantees consumers that products have been sourced from farm to shop shelf in a sustainable manner, including humane working conditions, fair wages, and in respectful environmentally-conscious way.” Chocolate manufacturer Barry Callebaut, which produces 25% of the global chocolate and cocoa products annually, used ISM as the platform for the launch of its 100% dairy-free ‘M–ilk Chocolate’, part of its Plant Craft indulgence range. Deborah Barnfield, Commercial Director at Barry Callebaut, said the new chocolate satisfies the growing demand for plant-based indulgence. “Millennials and centennials earnestly want to live a happy, healthy life, in symbiosis with the world around them,” she said. “They want food and drinks that are tasty and good for them and also good for the planet and its people. “The launch comes at a time when sustainabilityconscious consumers, especially millennials and centennials, are increasingly adopting a ‘flexitarian’ or ‘freegan’ lifestyle – navigating seamlessly between plant-based products one day and animal products the next, or taking part in milestones like ‘Veganuary’– January as a month of an exclusively vegan diet – to reduce their carbon footprint.” Montrose Chocolate Ventures, a UK-based company, which owns the Danny’s Chocolates, Benefit Chocolate and Cox & Co brands, used its booth at ISM to promote its new fully recyclable packaging. Sales Manager John Panchaud said that the company has launched its first chocolate egg under the premium Cox & Co brand. “We wanted to launch it with zero impact on the environment, so we chose to lose the acetate window from the box, which is common among other brands in the marketplace. The card is fully recyclable, and we made sure that we only use organic ink on the card and we went through several trials.” German confectionery manufacturer Cavendish & Harvey launched a new campaign at ISM, entitled ‘Love Taste, Recycle Waste’ which focuses on the 99% recyclability of the packaging.
Plant-based, plastic-free and good for you In March 2019, start-up chewing gum brand Chewsy was founded and the four owners attended ISM for the first time. Sunitt Halai, one of the co-founders, said that Chewsy ticks a number of boxes. “Chewsy is a plant-based, plastic-free chewing gum, with natural ingredients that are sugar-free, aspartame-free, gluten-free and vegan; we use a natural plastic-free base, called chicle, which is gained from a tree, so is totally degradable and environmentally-friendly.” Halai said that in less than a year the business has customers in 27 countries. Meanwhile, Euphoria Trade was looking to attract distributors for its range of cannabis food products, absinths, cannabis vodkas, and beverages. Another plant-based company at ISM was Oh Lily! Snacks, the brainchild of sisters Dewi and Gov Cortier. Dewi Cortier said: “During a trip to India, we rediscovered the power of water lily seeds, which are highly regarded in Ayurveda for their nutritional powers. “Water lily seeds are the new super food. They are a good source of protein, iron, magnesium and amino acids; the flavours of the product vary from sweet to savoury. Oh Lily! Snacks are vegan, natural, glutenfree and sustainably packed.”
“SNACKING AND INDULGENCE REMAINS POPULAR AND THE MARKET IS BECOMING MORE DIVERSIFIED.” IVAN KORIC, SENIOR FOOD AND DRINKS ANALYST AT EUROMONITOR INTERNATIONAL
ISM returns to Koelnmesse in Cologne in 2021, from January 31, 2021 to February 3, 2021; ProSweets will return on the same dates. FMCG BUSINESS - MARCH 2020
[ events ]
HUNT FOR NZ CHAMPIONS OF CHEESE Check out C&I Expo in Melbourne in August
WHAT’S ON IN 2020 MARCH 3-5 NACS CONVENIENCE SUMMIT ASIA 2020 Bangkok, Thailand www.convenience.org/csa
APRIL 3-5 THE FOOD SHOW Christchurch, NZ www.foodshow.co.nz 21 OUTSTANDING NZ FOOD PRODUCER AWARDS Champions Party Auckland, NZ https://outstandingfoodproducer. co.nz/ 21 NZ CHOCOLATE AWARDS Supreme Winner announced
22-24 THE FOOD SHOW Wellington, NZ www.foodshow.co.nz
JUNE 2-4 NACS CONVENIENCE SUMMIT EUROPE 2020 Berlin, Germany www.conveniencesummit.com 21-23 FINE FOOD NZ Auckland, NZ www.finefoodnz.co.nz
JULY 30-2 AUGUST THE FOOD SHOW Auckland, NZ www.foodshow.co.nz
MAY 6 NZ CHAMPIONS OF CHEESE AWARDS GALA DINNER Sky City Hamilton, NZ
25-26 C&I EXPO Melbourne, Australia www.candiexpo.om.au
8 WORLDSTAR PACKAGING AWARDS Interpack, Duesseldorf, Germany https://www.worldstar.org/
Visit the websites and contact the event organisers for further details and updates. To have your event listed in FMCG Business email: firstname.lastname@example.org.
FMCG BUSINESS - MARCH 2020
An esteemed judging panel has tasted their way through more than 300 New Zealand cheeses on the hunt for the winners of the NZ Champions of Cheese Awards 2020. For the first time in the Awards’ 17-year history, the panel - led by Australian Master Judge Russell Smith – were looking for three Supreme Champions. The change ensures the Awards represent all the country’s cheesemakers from boutique producers through to the very large cheese companies and producers in between. Smith, who judges throughout the world, was overseeing the NZ Champions of Cheese Awards for the 12th consecutive year, assisting a panel of 23 judges. NZSCA Chair Neil Willman said a significant change for 2020 is judging of the Champion Cheesemaker. Additionally in 2020 a Greek/Cypriot Cheese Category has replaced what was formerly known as the Feta Category and the Cheddar Category has been split into two sub categories: Bulk and Retail Cheddar. The medal winners will be announced in March and Trophy Winners will be revealed at a gala dinner – featuring a selection of winning cheeses - at SkyCity Hamilton on Wednesday 6 May 2020.
Out & About
children and staff at be provided for 123,000 h fruit and vegetables will d by United Fresh and age man lth, Hea of 25 million servings of fres Ministry this year, funded by the 553 schools nationwide Day Charitable Trust. supported by The 5+ A After 20 years at the helm of Harraway & Sons Limited, Stuart Hammer (R) has announced his retirement and Henry Hawkins (L) has been appointed as the new CEO.
T&G Global and Plant & Food Research announced a new agreement to breed and commercialise new varieties of blueberries. (L to R) Sebastian Carmona (CarSol CEO), David Hughes (Plant & Food Research, CEO), Gareth Edgecombe (T&G Global CEO), Benedikt Mangold (BayWa)
at the Te o during a trial and Kevin Lia nathon Milne t biofuel. Jo lle es pe ye od plo wo em to Fonterra coal power ll switch from plant, which wi
Has your team moved to new premises, or been part of a fun event, great harvest, or promotional activity? Send us your favourite snapshots to be in to win a pure delish hamper worth $100 including the new keto friendly ‘strawberry & pistachio breakfast mix’ and deliciously tangy ‘raspberry crunch quinoa grain-ola’. pure delish create innovative and real products handmade by awesome people and jam-packed with the very best ingredients making good clean food taste beyond amazing!
Just email your high res image with a caption to email@example.com FMCG BUSINESS - MARCH 2020
NEW ZEALAND’S LARGEST LIQUOR AUDIENCE
MARCH 2020 | www.theshout.co.nz
S T I VA L
HAWKE’S BAY WINE WHEAT BEER INDUSTRY INSIGHTS
100 flavour %
0 alcohol % 1
6 C A LO RI
LOW RIES O L CA P 125ML SE
Same. But Different.
For four decades Giesen has crafted great Marlborough Sauvignon Blanc. Giesen O%* has inherited all its best qualities. Made from our premium, full strength Marlborough Sauvignon Blanc, Giesen O%* is aromatically expressive and generously flavoured â€Ś only with the alcohol gently removed. Enjoy the worldâ€™s first alcohol-removed Marlborough Sauvignon Blanc. *Contains not more than 0.5% Alcohol/Volume
The Shout Editor, Charlotte Cowan
A FOCUS ON HEALTH
The health and wellness trend is nothing new. There isn’t one particular individual who sat down one day and thought ‘I might be healthier’ and then the world followed. However, when it comes to health and wellness in the world of liquor – which traditionally isn’t for the sugar-free or health-conscious folks – this trend is booming. From 0% alcohol beer such as the new offerings from Heineken, Peroni and DB Export, to no-alcohol wines that taste just like the ‘real’ thing from brands such as Lindauer and Giesen (see pg 4), what was a pretty quiet category just a year ago now has wellness-lovers rejoicing! In this issue, our columnist Dylan Firth from the Brewers Association takes a look at the health and wellness trend in beer on pg 5 and we share international insights from Nielsen US on how soft drinks and health and wellness can coexist in the alcohol space. I mean, can they? Find out on pgs 14-15. But if you’re not quite ready to say goodbye to full-alcohol offerings just yet – head to pgs 10-11 to see Cameron Douglas top wine picks from Hawke’s Bay, and learn all about wheat beer from John Oszajca on pgs 12-13. See you next month!
4 INDUSTRY NEWS AND INSIGHTS 7 HOPPING TO IT FOR NEW WORLD’S
FRESH HOP FESTIVAL 2020
Brewers are on standby to produce the freshest of beers for this year’s festival
8 SO THIS HAPPENED…
A sneak peek into this month’s most exciting industry events
9 THE RISE AND RISE OF PINOT NOIR Insights on this classic red varietal
10 REGIONAL FOCUS: HAWKE’S BAY Tasting notes from Cameron Douglas MS
12 WHEAT AND SEE
John Oszajca explores wheat beer… love it or hate it?
14 NIELSEN US: SOFT DRINKS AND
HEALTH AND WELLNESS CAN COEXIST IN THE ALCOHOL SPACE
NEW ZEALAND’S LARGEST LIQUOR AUDIENCE
MARCH 2020 | www.theshout.co.nz
NEW WORLD FRESH HOP FESTIVAL 2020 FE
S T I VA L
HAWKE’S BAY WINE WHEAT BEER INDUSTRY INSIGHTS
After a sell-out in 2019, New World Fresh Hop Festival is back for another year and features six iconic Kiwi breweries creating limited edition Fresh Hop brews for New World customers. For more information on this exciting once-ayear event, head to pg 7.
EDITOR’S PICKS 1 VALLI BANNOCKBURN VINEYARD CENTRAL OTAGO PINOT NOIR 2018 Pinot Noir is a varietal that New Zealanders hold dear. With so many stunning examples, particularly from Central Otago (such as this one), they are a fruity, fragrant and elegant addition to any cellar or dinner party. For more on the continuing rise of Pinot Noir in New Zealand, take a look at pg 9. PUBLISHED BY C&I Media (NZ) Ltd PO Box 109 342, Newmarket, Auckland 1149 Managing Director Simon Grover Editorial Director James Wells firstname.lastname@example.org Commercial Director Safa de Valois email@example.com Editor Charlotte Cowan firstname.lastname@example.org ph 021 774 080
2 TRINITY HILL HOMAGE HAWKE’S BAY SYRAH 2017 Have you been to Hawke’s Bay? Not only does it seem to be constantly sunny, but spending a day in the sun exploring the vineyards is a must-do for any wine lover. As well as producing amazing Chardonnay, the Hawke’s Bay region has so many succulent reds to try, especially Syrahs - such as this from Trinity Hill. For more on Cameron Douglas MS’ top picks from Hawke’s Bay, head to pgs 10-11. 3 ALTITUDE BREWING PERSISTENT HIGH Previously named the Long White Cloud, this Hefeweizen from Altitude Brewing is brewed in the traditional German way. Slightly cloudy in appearance, it’s enjoyed poured with a big frothy head – according to the brewers themselves. For more on wheat beer, check out John Oszajca’s story on pgs 12-13. For more amazing liquor news (and even a few giveaways), make sure you follow us on Instagram and Facebook @theshoutnz and sign up to our fortnightly eNewsletter at www.theshout.co.nz.
THE SHOUT NZ – MARCH 2020 3
Giesen launches worldfirst Sauvignon Blanc Family-owned Kiwi winery Giesen has launched the world’s first alcohol-removed Marlborough Sauvignon Blanc. Currently the country’s top wine export, Sauvignon Blanc made up 86%, or an estimated NZD$1.5 billion, of the total wine exports in 2019. While there have been growing numbers of alcoholfree wines new to market in recent months, Giesen 0% Marlborough Sauvignon Blanc is the first from New Zealand’s famous wine-producing region. “There is a growing trend towards non-alcoholic drinks and sales around the world are growing rapidly as consumers look to reduce their alcohol intake for a wide variety of reasons,” says Giesen Chief Winemaker, Nikolai St George. “We are excited about this innovation and what it means for our export markets. To be able to bring Marlborough Sauvignon Blanc lovers around the world a 0% version of their favourite varietal is huge.” Giesen 0% - Marlborough Sauvignon Blanc goes through the same winemaking process as the full-strength variety, beginning with Sauvignon Blanc grapes grown in Giesen’s vineyards across Marlborough. To produce a no-alcohol wine, the Giesen winemakers use an innovative spinning cone technology - popular in perfume making - which separates the fragrance and alcohol from the wine. Once the alcohol is removed, the distinctive distilled aroma unique to Marlborough Sauvignon Blanc is added back into the wine. “This innovation has been a year in the making and we will never compromise on quality,” says St George. “We strongly believe [that] Giesen 0% - Marlborough Sauvignon Blanc [is] the very best alcohol-removed Sauvignon Blanc available on the market.”
Global no-alcohol stats
• In 2018, Europe held shares in more than 40% of the non-alcoholic wine market. Italy and France had the highest per capita consumption of more than 35 litres per person per year. • North America is anticipated to be the most important non-alcoholic wine market in the world with a growth rate of more than 8%. • The online stores segment is projected to grow at the highest growth rate of more than 9% between 2019 and 2027. Inclination under the category of non-alcoholic wine to e-commerce and e-tailing is bringing about shifts in customer buying experience. • Globally, the category is expected to grow at a substantial rate due to changing consumption pattern towards healthier alternatives and relatively lower product retail price. *source: Market Watch
March 14 MARCHFEST Founders Park, Nelson www.marchfest.com/ March 14 WAIRARAPA WINES HARVEST FESTIVAL ‘The Cliffs’, Wairarapa www.wairarapaharvestfestival.co.nz/ March 28 WHITEHAVEN GRAPERIDE The Vines Village, Marlborough www.graperide.co.nz
March 28-29 GINDULGENCE Ilam Homestead, Christchurch www.gindulgence.co.nz April 4 HOP’N’VINE CRAFT BEER, WINE & FOOD FESTIVAL ILT Stadium, Invercargill www.hopnvine.co.nz May 16 BREWDAY BrewTown, Upper Hutt www.brewday.co.nz/
ProWine Asia 2020 in Singapore postponed Messe Düsseldorf Asia and Informa Markets have announced that ProWine Asia 2020 in Singapore has been postponed due to global travel concerns in light of the latest developments regarding the Novel Coronavirus (COVID-19) situation. The decision, which was taken after extensive industry consultations, aims to safeguard the safety and well-being of industry players and employees. The event was originally scheduled to take place from 31 March-3 April 2020 at Singapore Expo. “The safety and well-being of our exhibitors, event attendees and staff is our top priority,” says Martyn Cox, Event Director, Hospitality, Food & Beverage - Singapore, Informa Markets. “There has been signs of community spread and local authorities have issued advisories to avoid large crowds, as a result we 4 THE SHOUT NZ – MARCH 2020
expect event attendance to be affected. “With these concerns in mind, we have made the decision to postpone ProWine Asia 2020 in Singapore. Our focus now is to provide our exhibitors, event partners and registered visitors with the support they require as a result of this decision. “We will continue to work in partnership with the relevant government authorities and agencies and take all further measures in accordance with the latest advisories published by the Singapore Ministry of Health (MOH), the Ministry of Manpower and the Singapore Tourism Board.” New dates are due to be announced soon. The ProWine Asia (Singapore) team will reach out to all participants regarding further logistics and planning. Participants may also contact email@example.com for urgent assistance.
The rise of Rosé Wine lovers around the world have spoken. Rosé is no longer just a wine style to be enjoyed whilst the sun is shining, and the temperatures are soaring. The incredible surge in the popularity of Rosé shows this is a wine style that is now enjoyed by many more consumers, all year round. The New Zealand Winegrowers 2019 Annual Report shows exports of New Zealand Rosé reached 5.195 million litres last year. That is more than double the 2.389m litres of 2017, and nearly 10 times that of 2010, when New Zealand exported 0.559m litres of Rosé. Rosé is now the fourth largest New Zealand wine export and, while a minnow compared to Sauvignon Blanc’s 231m litres, isn’t too far behind Pinot Gris at 8.67m litres, and beats Chardonnay (5.088m litres exported in 2019) for the first time. And while we are seeing proof of the increase in popularity of Rosé in our exports, this doesn’t tell the whole story. There is an incredible rush on New Zealand Rosé in the domestic market as well. The style of Rosé is changing too. New Zealand makes a diverse array of Rosé styles, from fresh and fruity to savoury and textural. They come in a rainbow of pink hues, but typically they are a lighter bodied, drier, paler and
Amber Silvester New Zealand Winegrowers Communications Manager
more refined version of what consumers may previously remember. Pinot Noir grapes are the mainstay of New Zealand’s Rosé production, especially in cooler, southern wine regions like Marlborough and Central Otago. Other common varieties used are Merlot and Syrah from warmer Northern regions such as Hawke’s Bay. Rosé is a surprisingly versatile wine style, with both red and white wine characteristics, making it a popular option for consumers. There’s a style to suit most food types and occasions, and while well suited to frivolity, they can also offer substance and sophistication. You will find that almost every occasion is the perfect occasion to celebrate with a glass of chilled New Zealand Rosé.
2020: What can we see ahead for beer With the year well underway, most brewers will have a plan for what’s coming from the fermenter through to next summer. Like any business, assessing input and ingredient costs is something that is done well ahead. So how do brewers keep up with the latest trends in a market that seems to change so rapidly? From IPAs, to sours, to NEPIAs, to low and no alcohol beer. The timeline for trends in beer over the last few years has been busy. Brewers are forever looking to be at the bow wave of what’s hot, while still producing the crowd favourites they are likely known for. 2020 will be no different with the continued rise in low and no alcohol, low carb and lighter options. IPAs will continue as the core of craft. With the focus moving to differentiating with competitors. Through a focus on different hop varieties, building a unique brand story, or increasingly building loyalty through social responsibility initiatives in their community. Lagers and Pilsners will drive volumes. While people still have love for IPAs, the humble Lager is still a core feature of the New Zealand beer market. As breweries mature, so does their ability to develop consistent and quality product.
Dylan Firth Executive Director, Brewers Association of New Zealand
This often comes through in Lagers and Pilsners, which are notoriously difficult to hide imperfections in. With a decade of growth in breweries behind us, we’ll now see more people settling into delivering quality lagers and pilsners to the market. As with last year, the growth in low carb and low-calorie options is a big driver for the entire beverage market. The focus on wellness and health means consumers are thinking hard about their beverage choices. The growth of the low and no alcohol category in RTDs is a great example of this, mimicking the explosion of popularity of hard seltzers, such as White Claw in the US. The beer category undoubtedly won’t ignore this and more breweries will look at expanding their low and no options.
THE SHOUT NZ – MARCH 2020 5
industry insights: exports
NZ’s biggest cider producer built on sweat equity Zeffer co-founding Chief Executive Josh Townsend is realistic about the challenges associated with starting a business. “Small business is endlessly challenging and every day we work through problems to deliver on our strategy, and we don’t always get it right.” But he says working through those challenges in a small and motivated team makes running a business all worthwhile. “The lows can be low, but the highs are very high and it’s hugely rewarding to be a part of.” The Hawke’s Bay-based cider business continues to make strides here and internationally. Zeffer was founded in 2009 by Townsend, Sam Whitmore and Hannah Bower. Whitmore is the cidermaker and Bower is head of culture and HR. The three have grown Zeffer into New Zealand’s largest cider producer. After discovering the craft beer and cider niche overseas, the entrepreneurs asked themselves why New Zealand didn’t have a similar market, given its abundance of succulent apples. The trio started selling small batches at the Matakana Farmers Market and now supply 10 small markets around the world. About 15% of its cider is exported, a slight reduction in the past two years as it focuses on its domestic strategy. HUMBLE BEGINNINGS The company started with supportive partners, friends and family. It ran on sweat equity in the early days. “We were a young unproven team who had to demonstrate results before we could justify a meaningful capital raise and without the support of this core group, Zeffer would not be around today,” says Townsend. It held its first capital raise in 2017 with Snowball Effect and since completed two subsequent raises which have capitalised the business well and set it up to deliver significant scale. The company established a structured board of directors which was unusual for a business of its size. Townsend says it’s great to have an avenue to step back and to lean on the guidance and pressure from other directors to keep on track. “This also helps avoid groupthink amongst our tight-knit management team which is important,” he says. Townsend says New Zealand is a great place to connect with other businesses and mentors and that Kiwis are known the world over as hardworking and committed operators. “It’s the competitive small business environment we grow up in which breeds this mentality. “We underestimate how competitive an environment we operate in; we are a tiny population of thousands of small businesses run by ambitious and capable people at the bottom of the world.
6 THE SHOUT NZ – MARCH 2020
Catherine Beard Executive Director of ExportNZ
“CORONAVIRUS HAS BEEN A GOOD REMINDER OF HOW ONE EVENT CAN CRIPPLE AN INDUSTRY.” “This results in rapid learning and efficient use of resources and means there is very little room for error. To succeed you must be completely committed to what you do and willing to continuously innovate.” CORONAVIRUS CONCERNS Townsend says Zeffer has had a challenging year in its largest export market, China. Townsend says the coronavirus (COVID-19) proves why it’s important businesses try and be well capitalised early on and don’t put all their eggs in one basket or market. “Fortunately, we are not too reliant on China, but it is our largest export market and the coronavirus has been a good reminder of how one event can cripple an industry, as it has done with F&B in China.” Many of the bars and outlets Zeffer supplies are either temporarily closed or have completely shut down, creating some short-term pain. “We are often told to focus on one export market and execute it well, and although there is merit in not diverting attention across too many markets, coronavirus has been a good reminder to always have a plan B market in case of unforeseen events.”
on the cover
fresh hop HOPPING TO IT FOR NEW WORLD’S
he charter planes are “Our brewers, and their booked, the brewers are fans, have high expectations on standby, and the of quality and it is important trucks are chilling down, to get the logistics spot on at ready for the return of every step of the supply chain,” says New World’s Fresh Hop Festival – when Vaa. “We are extending the care we the very freshest of beers will hit shelves would usually show to fragile meat and again in April. dairy products to the beer category, Six of New Zealand’s top breweries, and everyone from the hop growers, to including 8 Wired, Behemoth, the brewers, to the in-store liquor Garage Project, Panhead, Sawmill managers, have an important role and Tuatara, will be working with to play.” New World to give supermarket This month, brewing teams will shoppers access to an exclusive race to top hop-growing regions range of beers brewed using such as Nelson, sometimes with freshly picked New Zealand just a few days’ notice, to collect hops. The beers’ super-fresh their chosen cones as they are origins mean they are available picked fresh from the bine. Many for just a short time each year will airfreight their precious cargo and are fast becoming one of the back by chartered plane within most anticipated releases on the mere hours of harvest. beer calendar. “That’s when the real fun Timing and temperature are begins,” says Carl Vasta of Tuatara. Behemoth’s So critical to the recipe says Terry Fresh, So Mean Hazy “The Fresh Hop Festival name is IPA - in-store in April very appropriate – the atmosphere Vaa, Senior Category Manager for beer at Foodstuffs. “Beer is a fresh in our brewery is electric when the product, and fresh hop beers are even hops arrive. It’s a once-a-year opportunity. more delicate.” “The aroma is amazing, and everyone Part of New World’s commitment is gets excited about the chance to work to transport the fresh beer from each with fresh hops – they give beer an brewery to nearly 140 stores nationwide x-factor we can only achieve with freshly through a constantly cold supply chain, picked ingredients,” he says. “If you ensuring every brew reaches the beer haven’t tried a fresh hop beer before, I chiller shelves in perfect condition. always liken it to the difference between cooking with dried herbs and using fresh herbs. The flavour and aroma that you can achieve with fresh hops is really quite special.” Vasta says brewers are always quick to get their creations underway, working as fast as possible to make the most of the delicate hops while they are at their very best – usually within the first few hours of harvest. Several weeks later, the New World cold-chain will kick into action using a trusted delivery team and temperature-controlled network to keep the beers chilled fresh from the brewery until the moment they are snapped up by Panhead brewers sorting through hops eager shoppers in store.
Quantities of each beer will be extremely limited, given the prized nature of the fresh hop ingredient, and factoring in that more of the liquid volume is lost in fresh hop brewing compared to brewing with Tuatara’s Green the dried and pelletised Eye Hazy IPA is hops used year-round. confirmed for this “These are very special year’s festival brews and there is only so much to go around. Each New World will receive a limited amount of each of the six beers in the range,” says Terry Vaa. “In 2018 and 2019 the Fresh Hop Festival beers proved very popular, and more and more shoppers are discovering their love for the fresh hop taste. So those wanting to taste-test their way through the range will need to get in quick!” For more information, head to www.newworld.co.nz
Tuatara’s Carl Vasta
THE SHOUT NZ – MARCH 2020 7
happened… A sneak peek into the most exciting recent industry events...
Cameron Douglas MS and Janet Blackman
PREMIERE OF VINTAGE BY VILLA MARIA Villa Maria showcased its new feature-length documentary during a glamorous evening at the Auckland winery last month. Guests were treated to Villa Maria wines in the stunning outdoor setting of the vineyard and watched the premiere of Vintage, which tells the story of the highs and heartbreaking lows of making world-class wine in New Zealand and the all-consuming harvest period – aka vintage.
(L-R) Nick Picone, Villa Maria Group Chief Winemaker; Ollie Powrie, Villa Maria Group Chief Viticulturist; Jessica Marston, Villa Maria Viticulture Cadet; Sir George Fistonich; and Stuart Dudley, Villa Maria Senior Marlborough Viticulturist.
CELSIUS – AN EVENING ON ICE WITH TAYLOR’S WINES Taylor’s Wines stepped right outside of the box last month, inviting guests to a four-course dinner in the unique setting of the ice rink at Paradice Ice Skating in Auckland’s Botany Downs. Designed to stimulate the senses and challenge guests’ perceptions of wine as they know it, the evening was all about the perfect temperatures in which to serve red and white wine. There was also a spectacular skating performance from Brooke Tamepo. 8 THE SHOUT NZ – MARCH 2020
Taylor’s Wines Company Director and Asia Pacific Market Manager, Justin Taylor
Wine expert Yvonne Lorkin
THE RISE AND RISE OF
pinot noir Cameron Douglas MS explores why this popular red varietal continues to get wine lovers talking.
he Pinot Noir section in most wine shops is likely to be one of the most extensive and popular in the red wine section. Pinot Noir has become one of the most popular red wine glass pours and bottle purchases of the last two decades. Of the many reasons why, perhaps the most compelling is the fact that it remains one of the most talked about red varieties. Many of your customers (and perhaps friends too) are happy to engage in a discussion on the wine because it is familiar, a variety and wine that is easy to pronounce and the flavours, weight and intensity are easily recognised (cherry, raspberry, strawberry, brown spices and fine needle point tannins). Pinot Noir is so popular globally that there are conferences dedicated solely for the variety. In late February the Central Otago Pinot Noir (COPNL) event takes place. Wine critics and writers, producers and lovers of the variety from all over the world gather in Otago to taste, discuss, challenge perceptions and discover something new about the variety. In 2021 there is also a global Pinot Noir event in Christchurch. Pinot Noir is a natural match to many dishes - from char-grilled red meats to pasta, practically all vegan and vegetarian dishes and weightier fish like salmon and tuna. It’s not good friends with heat spices, such as chilli or ginger, but can be great mates with fragrant herbs like thyme and rosemary. There are many influences on the smell, taste and textures Pinot Noir – the type of farming (minimal intervention winemaking, dry farming, organic, biodynamic or modern); soil type is a significant player, access to moisture and cropping levels. In the winery there are important considerations - for example the ratio of whole bunch versus de-stemmed fruit ferment, cold soak, barrel type, size and age of oak used. I have tasted some very different and exciting examples recently. Three of my top picks include…
VALLI BANNOCKBURN VINEYARD CENTRAL OTAGO PINOT NOIR 2018 An immediately engaging bouquet with aromas of fresh and preserved berry fruits, wild thyme then oak. As the wine opens up the aromas and flavours develop releasing layers of minerality and wood spices, fruit and pinosity. The structure shows off a dry, layered, spicy, fruity and youthful wine with fine tannins showing a chalky edge, nice acid line and lengthy finish with a developing complexity. Points 95
JACKSON ESTATE VINTAGE WIDOW MARLBOROUGH PINOT NOIR 2015 An excellent bouquet with fleshy, fruity and varietal aromas of raspberry and dark cherry, dark roses and plum, no mistaking the spices of wood with a toasty vanilla and clove layer. On the palate - equally fruity, fleshy and fresh with flavours of dark spices of oak, ripe core of dark cherry and raspberry, firm abundant and chalky textured tannins with a layer of stony earth - all leading to a lengthy, balanced and quite complex finish. Points 95
ZEPHYR MARLBOROUGH PINOT NOIR 2018 Made with fruit from the Southern Valleys - this is an example of a wine that captures the senses immediately with aromas of bright, light red fruits, a floral layer and core of pinosity. On the palate there’s flavours that reflect the nose, a quiet finesse with a delicate and lighter attack. The finish is plush and fine with red fruits of plum and strawberry, flowers and spice. Points 92
THE SHOUT NZ – MARCH 2020 9
y a b s ’ e k w ht a LAS MS
DOUG N O R E M A BY C
he geography of Hawke’s Bay, soils, exposure to annual weather patterns and proximity to the ocean are an excellent combination for fine wine production. The correct grape varieties, vineyard management and excellent winemaking are also critical factors - bringing together all the attributes and conditions for sound and fine wine. Naturally occurring land movement over the last few hundred years has also created opportunity. For example, the pathway of the old Ngaruroro River shifted and became exposed after a significant flood in the 1860. Sub-regional differences are emerging and can be tasted in some wines, vineyard and soil combinations the most important contributor to this idea. For example, stony, silty and gravelly soils in and around Roy’s Hill and the Bridge Pa Triangle build up and store an immense amount of heat during the summer ripening period, the resulting wines often show a core of ripe fruit characters, firm tannins and stony mineral flavours. Conversely, in the southern part of Hawke’s Bay where the soils are a lot more limestone based, wines show finer fruit flavours with higher natural acidity and a finer, chalkier tannins. On the coast around Te Awanga, the salty air and stony, sandy soils seem to promote a saline taste on the palate (more through whites than reds), there’s finesse and charm in the wines as well as a bold fruit statement that can be discovered in many of the wines. The red blended wines of the region (sometimes referred to as Bordeaux Blends) feature Merlot, the Cabernets Franc and Sauvignon and often Malbec and Petit Verdot. The best of those produced have a powerful fruit profile, ripe and bold textures on the palate displaying very expressive and abundant tannins, plenty of acidity and oak. Some of the best examples have come from plantings on the Gimblett Gravels soils. In better vintages, Syrah from this region are as good as any you’ll find from its counterparts in France and the New World. With a core of red fruit, spices, significant acidity and tannins to match – these wines can be exceptional. The emergence of Chardonnay specialists in the region has highlighted the versatility and importance of this variety to the wine sector and Hawke’s Bay. Wines with texture, finesse and personality are a testament to the versatility of the region and its importance to the New Zealand wine story.
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VIDAL SOLER HAWKE’S BAY SYRAH 2017 A striking intensity in the bouquet that calms revealing complex layers of flowers, dark berries, spices and smoky wood. Garrigue and peppery sweet meat aromas are layered between raspberry and black currant, violets and whispers of wood smoke. Very expressive on the palate with an abundance of chalk and crumbled stone textured tannins, back bone of acidity, nicely weighted with a core of fruit, wood spice and baking spice, dried meats and wood smoke. A long finish offering excellent drinking now and through 2025. I recommend you decant for service. Points 98 RRP $34.99 Distributor: Vidal Estate Phone: (06) 879 7602 www.vidal.co.nz
TRINITY HILL HOMAGE HAWKE’S BAY SYRAH 2017 There’s no mistaking the intense and layered perfumes of this wine. From violets and dark berries to sweet vanilla oak to stony soils fragrances there’s a lot to take in on the first breath. Dark berry aromas of black cherry to dark raspberry are set against aromas of black pepper and new liquorice straps. Plentiful chalky textured tannins and pure almost piercing acid line. The concentration of fruit off-set by oak and texture lead to a lengthy and complex finish. While I would happily drink three glasses of this wine today, it is best left till 2021 to start enjoying. Best drinking from 2021 through 2028. Points 96 RRP $145.00 Distributor: Lion NZ Phone: (06) 879 7778 www.trinityhill.com
Cameron Douglas is New Zealand’s first and only Master Sommelier. An experienced wine writer, commentator, judge, reviewer, presenter and consultant, he is academically in charge of the Wine and Beverage Programme at AUT University in Auckland and is Patron of the New Zealand Sommeliers and Wine Professionals Association. Douglas consults to a variety of establishments, taking care of their wine lists, wine and food pairings, and staff training matters and he currently serves on the Board of Directors for the Court of Master Sommeliers Americas. 10 THE SHOUT NZ – MARCH 2020
tasting notes 5
6 TRINITY HILL L’ERITAGE GIMBLETT GRAVELS HAWKE’S BAY SYRAH 2018 Now that’s a bouquet to get involved with…. aromas of ripe fruit layered between new oak and dry stone mineral5suggestions with an enticing synergy of complexity and power. On the palate - fantastic! Packed with ripe red berry fruits of raspberry then dark cherry, plum and spices. Vanilla and sweet clove, iron shavings, clay and stone. Dry, not too weighty, youthful, detailed, complex and ready if you want it to be. A fine wine with complexity and length, flavour, youth and vibrato. Firm tannins, youthful and ripe, a back bone of acidity adding to a long finish. Best drinking from 2021 through 2026. Points 96 RRP $120.00 Distributor: Lion NZ Phone: (06) 879 7778 www.trinityhill.com
SQUAWKING MAGPIE SQM HAWKE’S BAY CABERNET SAUVIGNON, MERLOT & CABERNET FRANC 2017 Blackberry and Doris plums, cloves and baked bell-pepper, hay, cocoa and violets. Full-bodied dry wine on the palate with classic Bordeaux-esq flavours, textures and messages of weight and intensity, firm tannins and commanding acidity. Flavours of tobacco and dark berries, red flowers and pencil lead, hay and wood spice repeat across the palate. It all works because of the competing elements, a core of complexity and promise each brings. The finish is long and detailed. Am looking forward to seeing this wine develop over the next two to three years, then age gracefully through to 2030+. Points 96 RRP $79.00 Distributor: Squawking Magpie Wines Phone: (06) 878 1800 www.squawkingmagpie.co.nz
ELEPHANT HILL STONE HAWKE’S BAY SYRAH 2017 A seductive, elegant and complex bouquet with a youthful fruit forward and oak centric attack. On the palate a wine with a core of fruit and spice, warm and full-bodied appeal. Flavours are numerous with dark raspberry, ripe blackcurrant, plum, liquorice root, violets , iron and marmite. The tannins are very sophisticated, fine and detailed in texture. Plenty of acidity and a fleshy fruit layer to meld them all together. A balanced and well-made wine that is ready to enjoy (if decanted) but will also benefit from some cellar time if
you can wait. Best drinking from late 2020 through 2025. Points 95 RRP $75.00 (due for release on 1st May 2020) Distributor: Procure Liquor Phone: (06) 873 0400 www.elephanthill.co.nz MISSION ESTATE WINERY BARRIQUE RESERVE HAWKE’S BAY CABERNET SAUVIGNON 2017 A pure Cabernet bouquet with aromas of sweet violets, fresh blackberry and whispers of plum, iron, stones and smoky toasty oak. These aromas and ideas play out on the palate mirroring what the nose suggests then layers on toasty wood and vanilla flavours, dark berries and pencil lead, a light tobacco note, flowers and dry stone earthy qualities. Firm tannins and plenty of acidity, balance and length. This fine wine can be decanted and served today, but best in your cellar till late 2021 before you sample again. great drinking from then and through 2029. Points 94 RRP $29.00 Distributor: Mission Estate Winery Phone: (06) 845 9350 www.missionestate.co.nz
CRAGGY RANGE SINGLE VINEYARD TE KAHU HAWKE’S BAY MERLOT CABERNETS FRANC & SAUVIGNON 2017 The bouquet begins with a wave of wood spice and dark toasty French oak aromas, this gives way to scents of dark plums, blackberry and olive. On the palate - dry, fruity, fleshy and tense with flavours of dark berries and clove, plums and vanilla, firm ripe tannins and a back bone of acidity. A lovely wine with pleasure from all corners of the palate, flavours that keep repeating and textures that hold on. Drinkable today and through 2025. Keep cellaring till 2021 then decant for service. Points 94 RRP $29.95 Distributor: Vintners Phone: (09) 621 0210 www.craggyrange.com
CLEARVIEW ESTATE RESERVE HAWKE’S BAY CHARDONNAY 2018 A brilliant sheen with deep straw and gold hues. The aromas are striking, familiar, seductive and enticing with suggestions of roasted yellow stone fruits and baked apple, a dry stone and sandy gravel earthy line, plenty
of oak with a raw sugar, vanilla and toasty slightly smoky oak and sea air. Full-bodied with a creamy texture contrasted by textures of acidity, lees and alcohol. The best part about this wine is the persistent energy, texture and flavours. Fine oak tannins and long finish. Drinking well now and through 2024. Points 93 RRP $45.00 Distributor: Clearview Estate Phone: (06) 875 0150 www.clearviewestate.co.nz SMITH & SHETH CRU HERETAUNGA HAWKE’S BAY CHARDONNAY 2018 Attractive bouquet of Chardonnay with aromas suggesting baked custard and peach, vanilla and new oak, yellow apple, baked stones and ripe grapefruit. Dry, weighty, firm, youthful and tense on the palate. Flavours match the nose, but this wine is more about texture and power, length and concentration. Fine wood tannins, medium acidity, satin texture and flavours of stone and tree fruits that match the nose, the citrus note of grapefruit returns. Long finish with a baked custard, cashew and spice. A lovely wine with a long finish and great future. Drink from 2020 and through 2024. Points 93 RRP $40.00 Distributor: Negociants New Zealand Phone: (06) 650 5550 www.smithandsheth.com
SILENI CUT CANE GRAND RESERVE HAWKE’S BAY MERLOT 2018 The core and heart of the bouquet is Merlot with aromas and flavours of plums and dark cherry, clove and vanilla, dark wood spices and brown sugar. The wine is dry, but seems only just so with a creamy warmth due to the alcohol and intensity of fruit. The wine is in balance with a decent layer of acidity, abundant yet easy to assimilate tannins and even persistent complexity. Well made with a lengthy finish. Drink now and through 2022. Points 92 RRP $49.99 Distributor: Booster Wine Group Email: salesNZ@boosterwinegroup.nz www.selini.co.nz
Wines are scored out of 100 points and are listed in no particular order. Numbers are not indicative of a ranking.
THE SHOUT NZ – MARCH 2020 11
t a e h W
E E S AND
Love it or hate, wheat beer has been around for centuries. But is it here to stay? Beer writer John Oszajca takes a look at the modern versions of the classic style.
t is believed that wheat has been used to brew beer since the very dawn of civilisation. We find traces of wheat-brewed beers in ancient Egyptian tombs, and there are some that argue that civilisation itself was the result of once-nomadictribes forming permanent settlements – not to grow grain such as wheat for bread, but rather for beer. But those ancient brews would have most likely been brewed with a mix of grains, honey, herbs and fruit, and would not very closely resemble what we know of today as the modern wheat beer. That said, the modern wheat beer has some pretty ancient origins in its own right. In fact, Weizenbier (German for wheat beer) has been brewed in Germany for at least 600 years, with some suggesting its origins date back as many as one thousand years. Though originally wheat beers would have been darker in colour due to malting practises of the time, all things being equal, wheat produces a paler coloured beer than its barley-infused cousins. The higher protein levels of wheat also typically produce a cloudier beer. These pale, nearly-opaque ales looked almost white compared to the darker beers of the time, and were soon christened as Weissbier (White Beer). The style caught on, and the tradition of using wheat in beer would endure until the modern era, though over the centuries a number of different wheat-based sub styles would emerge. 12 THE SHOUT NZ – MARCH 2020
SO WHAT IS WHEAT BEER? Wheat beer, as its name indicates, is a beer that is comprised of a significant portion of wheat (typically at least 50%), the remaining malt typically being barley. However, all wheat beers are not alike. Far from it. Wheat beer can generally be broken down into three broad categories (German, American, and Belgian), but even within those broader categories, there is an incredible amount of variation; especially with German and Belgian wheat beers. Most people associate wheat beer with banana and clove-like flavours. This flavour profile is quite distinct and has led to the love-it-or-hate-it reputation that wheat beer has earned. However, it is not wheat that is responsible for these fruity and spicy flavours, but rather it is the yeast strains which are often used in certain historical styles of wheat beer that are responsible for these flavours. Wheat itself imparts very little flavour aside from a subtle bready/crackery quality that is not dramatically different from a pale barley malt. In reality, it is the higher protein levels of wheat that are its most overriding quality. These higher protein levels produce a hazy beer, with a pillowy mouth feel, and an almost meringue like head. However, choice of yeast (or bacteria) strain, adjunct ingredients, roast levels, and hops, can produce – as we’ll soon see – an extremely varied collection of wheat beer styles.
John Oszajca To contact John Oszajca regarding beer features or samples, please email him at firstname.lastname@example.org
“WHEAT BEER, AS ITS NAME INDICATES, IS A BEER THAT IS COMPRISED OF A SIGNIFICANT PORTION OF WHEAT (TYPICALLY AT LEAST 50%).” Hefeweizen, try Persistent High from Queenstown’s Altitude Brewing. It just so happens to be one of this author’s favourite New Zealand wheat beers. Altitude Brewing’s Persistent High
GERMAN WHEAT BEER There is no question that when we talk of wheat beer, we first think of German Weizenbier (aka Weizen, Weissbier, and Hefeweizen). Weizenbiers are pale, refreshing, highly carbonated ales with a pillowy mouth feel and distinctive notes of banana and clove. Relatively few hops are used in the brewing of Weizenbiers, so that the fruity esters and phenolic notes are able to really shine through. Weizenbier is best when served fresh in a Weizenbier glass (a tall cylindrical glass which is tapered near the bottom), and then topped off with the remaining yeast and sediment that has gathered at the bottom of the bottle. This is done to get more yeast into suspension, thus accentuating all of the beer’s signature qualities. Other classic sub-styles of Weizenbier include Dunkelweizen (a darker version of the classic Weizenbier which includes notes of toast and caramel), Weizenbock (a stronger, maltier, version of the Dunkleweizen), and the Kristallweizen (a filtered, and therefore milder version of the Hefeweizen). In addition to these classic wheat beer styles, Germany also has a distinct tradition of brewing several styles of sour wheat beer such as Berlinerweiss, and Gose. These sour beers are the result of allowing lactic acid producing bacteria to acidify the beer, while more traditional brewer’s yeast produces the alcohol. In the case of Gose, the salty water from the Gose River (along with the addition of coriander) was historically used to brew the beer, resulting in a beer that is tart, slightly salty, and herbal. A classic Berliner Weiss is often served with raspberry or Woodruff syrup. To get your hands on an award winning, locally brewed example of a traditional
BELGIAN WHEAT BEER Born on the farmlands of eastern Belgium, Witbier (Flemish for White Beer) is a refreshing, herbal, often citrusy, moderately strong, and complex Belgian wheat-based ale. The grist is traditionally comprised of about 50% wheat, and 50% barley, though occasionally other grains such as oats are also added to the brew. Typical of most Belgian beers, the yeast strains used to brew a Witbier produce a complex array of spicy phenolics and fruity esters. Ground coriander seeds are typically added to the boil as is orange peel. Other spices such as camomile, cumin, Grains of Paradise, and more, are also sometimes used. These spices are used to help balance the sweetness of the malt in these lightly hopped beers in the tradition of the Gruits (ancient unhoped beers) that are the forerunners of the Belgian Witbier. Like most wheat beers, a Witbier is best when served fresh. So if you’re in the Wellington area, be sure to stop in to the Fork and Brewer and order a pint of Ma Is White. Ma Is White is a 5.4% ABV Belgian Witbier with a distinctly New Zealand twist.
Fork and Brewer’s Ma Is White
Much in the way that traditional Belgian brewers often used local herbs in their Witbiers, Fork Brewing has incorporated Horopito and Kawakawa into their uniquely Kiwi take on this classic Belgian style. It’s one of New Zealand’s most highly rated Witbiers on UnTapped, so you won’t be disappointed. AMERICAN WHEAT BEER The American Hefeweizen emerged in the 1980s when Portland’s Windmer Brothers become one of the first to brew a Hefeweizen in the US. Rather than attempt to manage two different yeast strains, they opted to brew their Hefeweizen with the much cleaner Altbier strain that they are said to have used to brew their other beers. The result was a cleaner beer, devoid of the banana and clove flavours that are associated with the traditional German examples of the style. With less delicate yeast flavours to contend with, they added Cascade hops to the brew (a more modern variety of hop that is grown in the Pacific Northwest and known for its citrusy flavours). This hoppier, cleaner, American Hefeweizen was a hit, and is now brewed (to some extent) the world over, including here in New Zealand. Sometime in the ‘80s, it is said, that Portland’s Dublin Pub began serving a slice of lemon in each pint of Windmer’s Hefeweizen. The idea caught on and has sparked a several-decades-long debate about the appropriateness of adding lemon to a wheat beer. Many casual drinkers love the combination while purists often abhor the idea of adulterating the natural flavours of the style. While we have discussed the three broad categories of wheat beer, the reality is that there are many more unique and interesting wheat beers in the world. There are the sour Belgian Lambics, the monstrously strong wheat wines, the smoky Polish Grodziskies, and so many more traditional, as well as experimental, wheat beers. After all, wheat is simply one ingredient, and despite its reputation for producing beers of an acquired taste, it is really the brewer who defines the beer, far more than it is the grain. That said, there is a rich and storied history to these beers that dates back to the very beginning of civilisation itself, and acquired taste or not, the many traditional wheat beers on the market are truly unique and delicious. If you’ve overlooked wheat beers in the past because they were so distinctly different from your typical lagers and pale ales, then I’d urge you to give them another try, precisely for the same reason. THE SHOUT NZ – MARCH 2020 13
Nielsen SOFT DRINKS AND HEALTH
14 THE SHOUT NZ â€“ MARCH 2020
AND WELLNESS CAN COEXIST IN THE ALCOHOL SPACE
iven the growing health and wellness movement among US consumers, conventional wisdom would suggest that soft drinks would suffer. But in reality, the opposite is happening, particularly in the alcoholic beverage space. And amid the juxtaposition of the sober-curious consumers and the premium spirits drinkers, soft drinks have plenty of room to grow. Soft drinks and health and wellness are an unorthodox couple. Many people abstain from alcohol because of health concerns, culminating in the rise of Dry January—in which one-in-five (21%) US consumers participated in 2019. Among last year’s participants in the alcoholfree challenge, soda drinks were the most popular option, as nearly half (46%) consumed them, followed by water (43%). Social moderation and health and wellness, however, are not limited to January, and the year-round lifestyle provides retailers with a huge opportunity to grow soft drinks sales. At US retail, non-alcoholic beverages are worth $7 billion more than just four years ago, and $3.2 billion more in the last year alone (a growth of 2.9% in the past year). And as soft drink manufacturers and brands continue to evolve meet healthier lifestyles (with reducedsugar, healthier and premium options), the opportunity to effectively and strategically engage both the regular and occasional abstainers will continue to grow.
“SOFT DRINKS AND HEALTH AND WELLNESS ARE AN UNORTHODOX COUPLE.”
MIXER PREFERENCES FOR US DRINKERS OF VODKA AND WHISKEY Percentage of US consumers of these spirits who pair with these mixers Regardless of the base liquor, mixed drink consumers have very specific flavour
preferences. Berry (54%) and fruity/ sweet (50%) are top consumer flavour preferences for the cocktails they drink. At retail, assorted flavour soft drinks have posted an impressive 18.9% sales growth rate over the past year—followed by an increased affinity for ginger (sales of ginger beer are up 7.7%, and ginger ale sales are up 5.9%). The time is ripe for spirits and beverage manufacturers to increasingly capitalise on ready-todrink cocktails that align with mixer and flavour preferences. Soft drinks sit at the crux between health-conscious abstaining and premium mixing. The onus is on US retailers, suppliers and manufacturers to maximise a sizable revenue opportunity throughout the year. The insights in this article were derived from: • Nielsen CGA On-Premise Consumer Survey (OPUS), 2019 • Nielsen CGA Channel Strategy Report, 2019 • Nielsen Total U.S. measured off-premise channels, 52 weeks ended Nov. 23, 2019
For more insights from Nielsen, visit www.nielsen.com
SPIRITS DRINKERS EYE PREMIUM MIXER OPTIONS But it’s not just the abstainers who are driving soft drinks forward; spirit drinkers are playing a big part too. While 21% of consumers participated in the last Dry January, 79% didn’t—and January is just one month in the year. Spirits are performing better than beer or wine, posting 5.7% sales growth at US retail in the last year. Different spirits demand different mixers, and spirit drinkers are willing to explore mixer variations depending on the spirit on offer, ranging from soda to fruit juice. In the US off-premise realm, some non-alcoholic mixers are performing well at retail; cola sales are up 2.2%, club soda [soda water] sales are up 7.1%, but beverages like orange juice (down 6.3%) and cranberry juice (down 5.8%) have some ground to make up. THE SHOUT NZ – MARCH 2020 15
FMCG Business is a quality monthly magazine delivering a local and international perspective on the food, beverages, grocery, retail and ass...
Published on Mar 5, 2020
FMCG Business is a quality monthly magazine delivering a local and international perspective on the food, beverages, grocery, retail and ass...