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I N D U S T R Y

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OCTOBER/NOVEMBER 2026 - Volume 13 - No 5

PLUS! SWEET TREATS n SKINCARE & HAIRCARE n EVENTS & AWARDS n WHAT’S HOT n NEW

ZEALAND’S

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T RY NEW!

H C N U R C L E M A CAR F L AV O U R

contents OCTOBER/NOVEMBER 2026

UP FRONT

35 FGC Turning FMCG investment and innovation into lasting value

6 EDITOR’S NOTE 8 INDUSTRY NEWS 9 WHAT’S HOT New products in store

SPECIAL FEATURES

36 BUSINESSNZ You can’t nationalise competition, says Katherine Rich

22 DELI & CHEESE

37 THINKING OF THE FUTURE – WHAT COMES NEXT FOR YOUR BUSINESS?

20 HAIRCARE & SKINCARE TRENDS 24 SWEET TREATS Ice cream and desserts category insights

39 PROFILE Bluestar: From shelf to shopper - every touchpoint counts

REGULARS

10 BEST IN SEASON Fresh produce update 11 FMCG BUSINESS PRODUCT OF THE YEAR Another finalist for 2026 is revealed 12 HEALTH & WELLNESS 16 SWEET ALTERNATIVES

18 Q&A Why the best packaging begins well before the design stage 28 MADE IN NZ

GOOD BUSINESS

32 INDUSTRY NEWS AND INSIGHTS

38 OPINION The pull of the familiar, and the pull of the new

EVENTS

40 PAK’NSAVE CELEBRATES STORE TEAM LEGENDS

42 NZ’S BEST PIES REVEALED 50 OUT & ABOUT Share your snaps and be in to win!

CONVENIENCE & PETROL

44 NZACS AWARDS HIGHLIGHTS 46 INDUSTRY NEWS AND INSIGHTS

46 PROFILE The Scorched Peanut Bar evolves

45 32

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

editorial

What’s new, what’s next? The grocery industry is a complex, fast-moving, and increasingly high-tech ecosystem. As debate intensifies around proposals to break up New Zealand’s supermarket “duopoly” ahead of the election, one question keeps resurfacing: would carving selected stores out of existing networks genuinely deliver better prices for shoppers? BusinessNZ Chief Executive Katherine Rich likens it to trying to dissect a Gregg’s jelly: “hard to do, very messy, and unlikely to leave you with an efficient, superior result.” Every edition of FMCG Business brings you expert insights and industry advice, with updates from the NZ FGC, United Fresh, BusinessNZ, and the Steindle Williams legal team. In this issue, we also find out what’s hot in our supermarkets and see new launches, from protein-powered breakfast innovations and natural sweets to the latest arrivals in haircare. The Health & Wellness category continues to evolve rapidly, and we unpack the trends driving sales right now on pg 12-15. New Zealand’s food and beverage landscape remains a rich tapestry of exceptional products and innovations, and we’re proud to spotlight several ‘Made in NZ’ stories throughout this edition. You’ll also discover why the best packaging begins long before the design stage on pg 18, alongside award-winning products, exclusive event highlights, and much more. Please join our conversations on LinkedIn, Facebook, or Instagram and keep an eye on our daily updates there for breaking news and more industry highlights. If you’d like to receive our weekly e-news, please subscribe at www.fmcgbusiness.co.nz where you can also access FMCG services and events. We hope you enjoy this issue.

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

ON THE COVER

FMCG BUSINESS IS PROUDLY ASSOCIATED WITH food& grocery COUNCIL NEW ZEALAND

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

PUBLISHED BY C&I Media (NZ) Ltd PO Box 109 342 Newmarket, Auckland 1149 MANAGING DIRECTOR Simon Grover GROUP PUBLISHER AND COMMERCIAL DIRECTOR Safa de Valois safa@c-store.com.au EDITORIAL DIRECTOR James Wells james@intermedia.com.au HEAD OF CONTENT Tamara Rubanowski trubanowski@fmcgbusiness.co.nz ph: 027 278 4761 MEDIA SALES MANAGER Bridgit Hannigan bhannigan@fmcgbusiness.co.nz ph 022 1505 473 GRAPHIC DESIGNER Leanne Hogbin leanne@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au DIGITAL AND PRINT COORDINATOR Eclypse Lee elee@intermedianz.co.nz 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. FMCG is printed on FSC®-certified MIX paper from well-managed forests and other responsible sources. SCG print using BIO-inks that contain materials that are based on renewable resources including wood resin (rosin, colophony), and vegetable oils, linseed oil and soy bean oil. This magazine is printed by SCG, an ToitŪ enviromark gold certified printer.

ISSN 2382-1663 (print) ISSN 2624-4802 (online)

FMCG Business is audited and verified by ABC. DISCLAIMER This publication is published by C&I Media (NZ) 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 © 2026 - C&I Media (NZ) Ltd

news

Woolworths NZ appoints Director for Finance, Strategy and Performance Woolworths New Zealand has announced the appointment of Nicola Gear as Director for Finance, Strategy and Performance. Nicola has more than 20 years of multinational experience across retail, finance, and corporate strategy, having held senior executive roles in the UK, Malaysia, Singapore, and New Zealand. Most recently, she served as Asia-Pacific Finance Transformation Director and AsiaPacific Finance Director for Inchcape. Originally from Te Kowhai, near Hamilton, Nicola is returning home after 18 years living and working abroad. Sally Copland, Managing Director Woolworths NZ, is delighted to have Nicola join the executive leadership team. “It’s great to welcome Nicola to Woolworths and back home to New Zealand. Nicola brings a unique mix of international retail expertise, in particular from her time at Tesco in both the UK and Malaysia. Her experience and international grocery insights will be invaluable as we continue to focus on customer value, operational performance and continued strategic transformation.” Nicola says, “I am incredibly excited to be rejoining the retail sector and returning home to New Zealand. Retail has a unique energy, pace, and customer focus that I love, and it is wonderful to join an iconic brand like Woolworths.”

Nicola Gear

New Chief Operating Officer for Foodstuffs NI Experienced retail and business leader Stewart Smith will join Foodstuffs North Island as Chief Operating Officer, bringing international experience across retail, logistics, commercial strategy and business transformation. Foodstuffs North Island (FSNI) has appointed Smith to the newly established Chief Operating Officer role, commencing on 16 November 2026. Smith is currently Chief Executive Officer of Team Global Express New Zealand, where he has led the Stewart Smith transformation and turnaround of the business. Prior to joining Team Global Express, Smith held senior leadership roles with The Warehouse Group and Nisa Retail, and spent nine years with global retailer Tesco, working across multiple international markets. During his time at Tesco, Smith held leadership roles spanning general merchandise, food sourcing and commercial strategy. He was also involved in launching new business ventures, expanding into international markets, developing supply chain solutions and improving procurement and commercial performance.

FSNI CEO Chris Quin said Smith’s broad experience across retail and the wider supply chain made him a strong fit for the new role. “Foodstuffs is operating in a rapidly changing environment, with customers expecting value, convenience and great service, while our members and suppliers are navigating increasing complexity across the food and retail system,” Quin said. “We’ve created the COO role to bring a stronger focus across the operational parts of our business and make sure we continue to build the capability, resilience and efficiency we need for the future. “Stewart brings an exceptional mix of retail, commercial, supply chain and transformation experience. He has led businesses through significant change, understands the importance of strong teams and has a focus on delivering for customers. “I’m very pleased to have him joining Foodstuffs North Island, and I’m looking forward to the contribution he’ll make to our co-operative.” As Chief Operating Officer, Smith will lead FNSI’s Supply Chain, Property, Wholesale & Customer Service, and Safety & Wellbeing teams.

FOR MORE INDUSTRY NEWS FOLLOW US ON

CHECK OUT WWW.FMCGBUSINESS.CO.NZ

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

Next level yoghurt

Zany Zeus Greek Yoghurt is widely regarded as a yoghurt fit for a feast of the gods. Now it’s available in a Low Fat High Protein version that’s just as thick, rich, and creamy as the original so you’ll never miss those extra kilojoules. Dollop liberally without guilt. sales@zanyzeus.co.nz https://zanyzeus.co.nz/

Award-winning Kai Pai Pies From New Zealand’s most awarded commercial pie bakery, Kai Pai Mince & Cheese Pies have been winning since 2017. Fresh off a 2026 Bakels Gold win, our signature recipe can be enjoyed in individual or family sizes. Explore our other winning flavours from our extensive classic, gourmet and vegan pie options. www.kaipai.co.nz info@kaipai.co.nz

Lisa’s flavour packed protein

New from Lisa’s, Protein Packed delivers bold flavour and at least 10g of protein across three varieties: Super Greens, Roasted Romesco and Loaded Nacho. Launching from early October, the versatile range can be used across a variety of meals, making it an easy way to add flavour and protein throughout the day. Lisas.co.nz

A much-loved staple, done properly

The Limery’s Lemon, Lime & Bitters combines 100% pure New Zealand lemon and lime juice with aromatic kaffir lime and bitters in one convenient bottle. With no added sugar and nothing from concentrate, simply add 25ml to soda or lemonade for a classic Lemon, Lime & Bitters, and enjoy. www.thelimery.co.nz Instagram: @thelimery_nz Facebook: @TheLimery Email: orders@thelimery.co.nz

Award-winning scoop: Chocolate Truffle

We’re incredibly proud to have been awarded with a haul of medals at the 2026 New Zealand Ice Cream & Gelato Awards. Our fan-favourite Chocolate Truffle ice cream was awarded Gold in both the Premium Flavoured & Chocolate categories. Crafted to delight, this luxurious ice cream is always a showstopper. hello@lewisroadcreamery.co.nz lewisroadcreamery.co.nz

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

fresh produce

BEST IN SEASON As fresh spring fruit and vegetables arrive in store, customers will be looking for lighter, fresher meal options, and salads are a natural choice. Stocking a strong range of crisp salad greens, colourful vegetables and complementary ingredients can inspire customers to add more fresh produce to their baskets.

Avocado

To encourage consumers to broaden the occasions they enjoy avocados, consider cross-merchandising with Mexican meal solutions, sauces and dips. Also explore positioning avocados near wraps, bread and salad ingredients to encourage their use at lunch and dinner. What to look for: Build avocado displays with ripe fruit consistently available alongside greener fruit that consumers can take home to ripen. Storage/handling: Avocados require gentle handling to maintain quality and minimise damage. Sorted displays can help reduce handling and squeezing, as consumers can easily identify fruit at different stages of ripeness. Nutrition: Avocados provide a good source of dietary fibre and provide a range of vitamins and minerals, including niacin, which supports healthy brain and nerve function.

Cucumber

Cucumber’s crisp texture and fresh flavour make them an easy addition to everyday meals and snacks. Keep displays fresh and well stocked with quality cucumbers readily available for shoppers. What to look for: Look for firm cucumbers with smooth, unblemished skin and a fresh appearance. Storage/handling: Handle gently to minimise damage and rotate stock regularly to maintain freshness.

Asparagus

Remind customers that asparagus is a versatile spring vegetable that is ideal for grilling, steaming and adding to salads and pasta dishes. With its short seasonal window, giving asparagus plenty of space and visibility can help highlight its seasonal appeal. Purple asparagus can also add a splash of colour and create visual interest in the display. What to look for: Look for firm, straight spears with a fresh appearance and tightly closed tips.

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

“Asparagus is a source of essential vitamins and minerals, including B vitamins, which support mental wellbeing.”

Storage/handling: Asparagus can quickly lose quality if allowed to dry out, so careful handling and good stock rotation are important. Keep displays well stocked without overfilling and replenish regularly from chilled storage. In-store handling should be gentle to minimise damage. Nutrition: Asparagus is a source of essential vitamins and minerals, including B vitamins, which support mental wellbeing.

Strawberries

The seasonal nature of New Zealand strawberries helps drive demand, along with their vibrant colour and delicious taste. What to look for: Strawberries will ripen moderately once they are harvested. Select bright red berries with a natural sheen and fresh, green leaves. Avoid over-ripe berries and those with white tops or tips. Storage/handling: Strawberries are highly perishable and should be stored and displayed under refrigeration unless stock turnover is high. Nutrition: Strawberries are a good source of vitamin C and a source of dietary fibre, folate, niacin and potassium, making them a nutritious addition to meals and snacks.

Join us on

www.unitedfresh.co.nz

innovation

Certified organic liquid herbs and spices

The latest finalist for the FMCG Business Product of the Year Award is a brand new range of herbs and spices. Chantal Organics is bringing genuine innovation to New Zealand’s herbs and spices category with Northern Greens’ Organic Liquid Herbs – a first-of-its-kind range that combines the flavour of organic herbs with unmatched convenience. Available in five varieties – Garlic, Ginger, Chilli, Basil and Rosemary – the concentrated liquid herbs are designed for today’s busy home cook, delivering fresh, authentic flavour in seconds. With no chopping, no peeling and no food waste, they offer a practical solution to one of the biggest frustrations consumers face when cooking with fresh herbs. Northern Greens Organic Liquid Herbs bring a genuinely innovative format to the herb and spices category, combining the convenience and long shelf life of dried herbs with the vibrant flavour of fresh. The concentrated liquid format makes adding flavour to everyday cooking quick and effortless. Simply add straight from the bottle to marinades, dressings, sauces, stir-fries, curries, pasta and more. “We believe Northern Greens deserves recognition because it solves a real everyday kitchen frustration in a simple, clever way,” comments Senior Brand Manager, Anne Scholl. The range is certified organic, highly versatile and remains usable for up to 24 months, even after opening. It offers consumers a convenient new way to cook with herbs and spices without compromising on flavour – bringing genuine innovation to a category traditionally dominated by fresh and dried formats.

UCT OF THE OD YE PR A R G

PRODUCT OF THE YEAR

•F M C

•

•F M C

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 2026.

UCT OF THE OD YE PR A

To find find out out more more on on how how to to enter enter please please email: email: trubanowski@fmcgbusiness.co.nz trubanowski@fmcgbusiness.co.nz To FMCG BUSINESS - OCTOBER/NOVEMBER 2026

category insights

iStockphoto.com/AaronAmat

“Breakfast and snack times represent the biggest opportunity for New Zealanders to add more servings to their day.”

More Kiwi adults now eating their 5+ A Day

New Zealanders are taking real steps to look after their health, with new research showing more Kiwi adults are now eating five or more servings of fresh fruit and vegetables every day, compared with three years ago. The 2026 5+ A Day Awareness and Consumption Report, conducted by NielsenIQ, found 45% of New Zealanders now eat five or more servings a day, up from 40% in 2023. Applied across the adult population, that shift represents an estimated 200,000 more New Zealanders building healthier habits, one meal at a time. The proportion eating six or more servings a day has climbed too, from 25% in 2023 to 30% this year – the highest level recorded since 2021. Dr Carolyn Lister, Team Leader - Food & Health Information Food & Bioproducts Technology and Trustee of the 5+ A Day Charitable Trust, says the results are fantastic and a source of pride for the Trust. “We’re proud of, and inspired by, the number of Kiwis who are taking better care of their health,” Dr Lister says. “It shows that simple, consistent messages about eating fresh, seasonal produce really can shift behaviour,” she says. The research points to seasonal, good-value produce as the single biggest driver behind encouraging them to eat more. Eighty-five percent of those surveyed agreed that in-season affordable produce encouraged them to eat more fresh fruit, while 84% said the same for vegetables – making it the strongest motivator of consumption ahead of health goals and even growing produce at home. “When fruit and vegetables are in season, they’re at their best – full of flavour, at their most nutritious, and better value for money,” Dr Lister says. “It shows that when produce is in season and plentiful, and offers great value, people eat more of it.”

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

The improvement wasn’t evenly spread across all groups. Māori were significantly more likely to be eating five or more servings of fruit and vegetables a day, at 60% compared with the 45% national average. Gen Z also stood out for vegetables specifically, with 33% eating five or more servings a day, ahead of every other generation. The research also found that recipe inspiration and growing produce at home remain important motivators, particularly for vegetables, while awareness of the 5+ A Day programme itself remains strong, with four in five New Zealanders familiar with it. Despite the positive shift, opportunities remain. Dinner is still the dominant occasion for both fruit and vegetable intake, while breakfast and snack times represent the biggest opportunity for New Zealanders to add more servings to their day. Understanding of the recommended daily intake also remains an area for improvement, with only around a quarter of New Zealanders able to correctly identify the recommended fruit intake (2 servings per day), and about a third correctly identifying the recommended vegetable intake (5 or more servings per day for adults). 5+ A Day says the results reinforce the importance of continuing to promote seasonal, affordable produce as a practical way to help New Zealanders build lasting healthy eating habits, as well as continuing education around portion sizes. For seasonal recipe inspiration and ideas on how to make the most of what’s fresh right now, follow @5adaynz on Facebook, Instagram and TikTok. References: Ministry of Health eating and activity guidelines: https://static.info.content.health.nz/ docs/health-pros/topics/nutrition/eating-activity-guidelines-nz-adults.pdf World Health Organization healthy diet recommendations: https://www.who.int/europe/news-room/ fact-sheets/item/nutrition---maintaining-a-healthy-lifestyle

health & wellness

Weet-Bix Protein Bites Caramel Crunch brings protein-powered innovation to Kiwi breakfasts Sanitarium is strengthening its breakfast credentials with the launch of Weet-Bix Protein Bites Caramel Crunch in New Zealand, tapping into growing consumer demand for higher protein food options without compromising on taste. The latest addition brings a new flavour proposition, combining crunchy cereal bites with a rich caramel flavour and added protein, reflecting the brand’s ongoing focus on evolving alongside consumer preferences and creating products that meet changing lifestyle needs. As protein continues to gain traction as a key health and wellness driver, more consumers are seeking convenient ways to incorporate it into their daily routines, particularly at breakfast. Weet-Bix Protein Bites Caramel Crunch has been developed to meet this demand, offering a breakfast solution that delivers on both flavour and functionality. The launch presents an opportunity for continued growth of the protein category and the increasing consumer interest in nutrientdense breakfast options. By combining the trusted equity of the Weet-Bix brand with a popular flavour profile, protein credentials, and

a 4.5 Health Star Rating, the product is well positioned to attract both existing Weet-Bix shoppers and consumers seeking something new. Kim Clark, Brand Manager for Weet-Bix, says the innovation reflects the brand’s commitment to staying close to consumer needs. “Weet-Bix Protein Bites Caramel Crunch is an important launch for the brand, bringing together great taste and protein in a way that responds to what consumers are looking for from their breakfast cereal and beyond,” says Clark. The launch is another example of how Weet-Bix continues to innovate through consumer insight, identifying emerging trends and translating them into products that resonate with today’s shoppers. As breakfast habits continue to evolve, Weet-Bix Protein Bites Caramel Crunch demonstrates how established brands can drive category growth through relevant innovation, helping retailers meet shopper demand while reinforcing the strength of the cereal aisle. Weet-Bix Protein Bites Caramel Crunch is available now in supermarkets nationwide. weetbix.co.nz

“The launch presents an opportunity for continued growth of the protein category”

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

health & wellness

Boring® Break: the new flavoured oat drink from Boring Oat Milk Boring Oat Milk has just released its first new product since it launched: Boring Break, a flavoured oat drink with protein, fibre and no artificial sweeteners. Available in Chocolate or Vanilla flavour in 300ml or 1 litre bottles, Boring Break is perfect for when you need a top-up, a light post-workout refuel or a tide-me-over during the commute or school pick-up. It contains 18 grams of protein and seven grams of fibre per serve, just right for the gap between meals. And the creamy taste is thanks to the same New Zealand-grown oats that make Boring, well, Boring. Boring founder Morgan Maw explains: “It’s not a meal replacement or a performance drink, it’s a more considered, plant-based protein and fibre-filled option for the gap between meals, that also tastes delicious and doesn’t contain any artificial sweeteners.” Boring Break gets its get-up-and-go from yeast protein.

Whey and pea protein have done a good job filling the protein gap, but it’s time for the next generation of protein options to take their place - and this is the broadest rollout of a yeast proteinbased beverage seen in New Zealand. “For Boring, we set out to find an advanced form of protein that delivered good flavour from a sustainable process - and yeast protein delivered on all three,” says Maw. Studies have shown that yeast protein digests more slowly than whey, which works in Boring Break’s favour as slower digestion means longer satiety. Many plant proteins contain enzyme inhibitors and phytates that can interfere with digestion; yeast protein doesn’t, which means it’s easier on the tum. It also has a neutral, clean flavour so all you’re tasting is that chocolate or vanilla oaty goodness. Boring Break is available now (RRP: $4.99 for 300ml, $8.99 for 1 Litre).

Matcha. Minus the fuss. Green Goose launched in August 2026 with one simple idea: make matcha as easy as coffee. The New Zealand start-up has taken pure matcha and engineered it into Nespresso Original-compatible capsules, removing the measuring, whisking and mess that can make matcha difficult to replicate at home. Just weeks after launch, Green Goose has already secured a trial with New World through its emerging supplier pathway, marking an exciting first step into grocery for the brand. The opportunity goes beyond matcha’s current popularity. Green Goose is designed around existing behaviour rather than asking consumers to create another routine. Millions of capsule machines already sit in homes, workplaces and accommodation, giving consumers an easy way to swap a coffee occasion for matcha at the press of a button. And matcha is only the beginning. Green Goose is already developing its next generation of products, including new variants incorporating functional ingredients, as consumers increasingly look for beverages that deliver convenience, value and added function alongside great taste. Industry trend reporting for 2026 identifies functionality and convenience as key drivers of food and beverage innovation, while matcha itself continues to move from niche wellness drink to mainstream beverage occasion. For Green Goose, the ambition is simple: take the things people want more of, and make them easier to fit into everyday life. Green Goose is now growing its first 100 retail partners and

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

supporting launch with in-store tastings and sampling. If you’re interested in ranging Green Goose, get in touch with founder Tamarin Howse to discuss wholesale opportunities, samples and launch support. Hello@greengoose.co.nz ph 027 826 2746

health & wellness

NEW HIGH PROTEIN FUEL – FROM HARRAWAYS OATS Introducing Harraways Creamy Vanilla High Protein Oats – a versatile oat mix made with premium, quick-cook oats that are South Island grown and milled. This new offering delivers a smooth, subtle vanilla flavour with a range of functional health benefits, including: 10g plant-based protein per 45g serve, a source of dietary fibre, and low sodium per serve. Enjoyed hot or cold - consumers can discover a novel range of high-protein recipes via the on-pack QR code. Underpinning this launch is nearly 160 years of trust in New Zealand’s Harraway & Sons Limited. Harraways is renowned for providing premium-quality oats in a range of styles and tastes. Still privately owned, with premium-grade oats sourced from local South Island farms, Harraways is famous for its traditionally kilned and milled products with a distinctive ‘nutty flavour’. Generations have come to know and love Harraways Oats as a staple breakfast brand in New Zealand. Its oats come from the original Green Island Dunedin mill-site, with quality being at the core of everything it does. Head of Marketing & Product Innovation Peter Cox says: “Harraways values its enduring custom as it leads the New Zealand oats category. This exciting new High Protein product is available in all good Kiwi supermarkets from September 2026.” E. info@harraways.co.nz P. (03) 488 3073 www.harraways.co.nz https://www.facebook.com/HarrawaysNZ https://www.instagram.com/harrawaysnz https://www.tiktok.com/@harrawaysoats https://www.youtube.com/@harrawaysnewzealand3841

Available to order from 1st September, 2026

Introducing Harraways Creamy Vanilla High Protein Oats A versatile oat mix made with premium quick-cook South Island grown oats, delivering a smooth, subtle vanilla flavour and a range of functional health benefits.

• 10g of plant-based protein per 45g serve • Source of dietary fibre • Low in sodium • Access tasty range of recipes on pack Harraways & Sons 165 Main South Road, Green Island, Dunedin harraways.co.nz

Scan QR code here!

iStockphoto.com/ABRAHAM GONZALEZ FERNANDEZ

SWEET ALTERNATIVES The low‑sugar and no‑sugar trend is one of the strongest forces shaping modern food and beverage innovation. It’s driven by health consciousness, regulatory pressure, new sweetener technology, and changing consumer expectations — and it’s accelerating fast. With diabetes and obesity rates rising worldwide, sugar reduction is one of the top public‑health priorities. Many health-conscious shoppers are looking for: • No added sugar rather than “sugar‑free” alone • Natural sweeteners (stevia, monk fruit, sweet proteins) • Clean labels with clear claims and transparent sourcing • Products that still taste indulgent — texture and flavour remain key factors • Functional benefits layered on top (protein, fibre, probiotics)

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

FUNDAY Natural Sweets

FUNDAY Natural Sweets is an Australian-born confectionery brand on a mission to make sweets fun again, without the sugar crash. Founded in 2020 by entrepreneur Daniel Kitay, FUNDAY is reimagining nostalgic favourites with a better-foryou twist. Made with no sugar added, no sugar alcohols and prebiotic fibre, the brand combines big flavour, feel-good ingredients and plenty of fun. Innovation remains a major focus for FUNDAY, as consumers increasingly look for better-for-you alternatives without compromising on taste, FUNDAY continues to bring new flavours, formats and unexpected collaborations to the confectionery aisle. Recently, FUNDAY partnered with Mattel’s iconic Barbie® brand to launch FUNDAY x Barbie Berry Kisses.

feature

“All FUNDAY Sweets are gluten-free and made with natural colours and flavours.”

The limited-edition mixed berry gummies were dreamed up in FUNDAY’s in-house lolly lab. Shaped as an iconic kiss, bringing together the playful worlds of FUNDAY and Barbie in one unmistakably pink collaboration and will be available in New Zealand later this year. Founder Daniel Kitay said the collaboration is beyond exciting. “This collaboration feels like a moment in time - it’s joyful, playful and unapologetically bold. It lets FUNDAY step into the world of Barbie and celebrate fun, while still staying true to what we stand for.” After topping $100M in sales in Australia and New Zealand over the past 12 months, betterfor-you sweets brand FUNDAY is stoked to be launching in the USA. To get your share of the fun, please contact MBA Brands: E: hello@mba-brands.com P: 0800 146279

The FUNDAY story

FUNDAY began with founder Daniel’s lifelong love of lollies. Growing up in Australia, he loved the classic soft, chewy lollies we all know - but as he got older, he found it harder to enjoy them as often as he wanted to.

He tried cutting them out altogether. That didn’t last long. So Daniel went looking for something better. He searched Australia and overseas for better-foryou alternatives, but nothing delivered the taste and texture of the lollies he’d grown up loving. Eventually, he decided there was only one thing to do: make them himself. Back in Australia, Daniel spent years experimenting in his kitchen, working alongside food scientists, nutritionists and chefs through hundreds of recipes and thousands of taste tests. The goal was simple, even if getting there wasn’t: create a better-for-you lolly that didn’t feel like a compromise. In 2020, FUNDAY was born - soft, chewy lollies with no sugar added and, most importantly, seriously good taste. All FUNDAY Sweets are gluten-free and made with natural colours and flavours. It turned out Australia was ready for them. FUNDAY quickly grew to become Australia’s #1 better-for-you lolly brand, now available in thousands of locations across the country.

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

Q&A

Standing out in a sea of sameness

FMCG Business talks to MILK about why the best packaging begins well before the design stage. There’s a lot happening on supermarket shelves. What’s the biggest challenge for brands right now?

Sameness. Everyone has the same trend reports, the same inspiration and increasingly the same AI tools, so it’s easier than ever to make something look good. But looking good and being distinctive aren’t the same thing; of the 5,000 brand assets tested for the Be Distinctive Everywhere report by Ipsos and JKR, only 15% were found to be truly distinctive. Add to that Private Label, which 83% of shoppers now rate as equal or better, and a pack that only says what’s inside isn’t in a position to compete. The question worth asking is: ‘What’s true about this brand that nobody else can own?’

So, good packaging doesn’t start with design?

Not really. It starts with people. What are they looking for? How are they feeling when they reach the shelf? What’s become category wallpaper? We do a lot of research and strategic work upfront because it gives the creative team something to push against. The goal isn’t different for different’s sake - it’s finding the right thing to be different about. Two Dudes is a good example: bold green in a category of dark, tough-guy monochrome, with straight-up language a man who’s never bought skincare can follow. Stand out enough to be noticed, fit in enough to be understood.

It seems like packaging needs to do a lot. What is its job at the shelf?

You get about three seconds - people feel a pack before they read it - colour, shape and tone first. Packaging has to stop you, tell you what it is, make you want it and reassure you in that time. So hierarchy, appetite appeal and distinctive assets matter. And what you leave off matters as much as what you put on.

Is it the same for large portfolios?

Yes, but that’s also where packaging becomes systems thinking. We spend a lot of time on portfolio architecture - what stays consistent, what changes, how people find their variant, and how you leave room for the product nobody’s thought of yet. Weet-Bix wasn’t about reinventing an icon. It was about simplifying and building a stronger system across a big portfolio. Sometimes the cleverest thing you can do is make things clearer.

Where should a brand start?

Not with the pack. Sit with the people who buy it, the people who make it and the people who stopped buying it. Somewhere between

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

what the founder says in the first five minutes and what the customer says when they’re not being recorded is the truth of the brand. Find that, and the packaging flows from that.

What should an FMCG marketer take from all this?

Every pack we’ve worked on that grew started with a feeling, not a feature. Comfort on Weet-Bix, belonging on Two Dudes, and behind all of them, hope - the sense that this one might be a bit better. Trend data says it’s the one emotion still rising, but we’ve seen it on shelf for twenty years. So, find what’s true about your brand, give it a feeling, and people will reach for it. Want to chat? Contact Ben Reid - ben@milk.co.nz

CREATING A WORLD OF WONDER-FULL Gooey ripples, creamy swirls, crunchy chunks. Together with the Tip Top™ team, we transformed every delicious detail of Crave™ Ice Cream into six distinctive Wonder-full worlds. Bold colour, big type, playful illustration and dripping, floating scoops pop off every pack, filling the freezer with fun, and exciting all the flavour-cravers everywhere. If your packaging isn’t getting the attention it deserves on shelf, we’re here to help.

milk.co.nz

HAIRCARE & SKINCARE TRENDS The skincare and haircare category continues to evolve, says the Foodstuffs team. They explain: “The ‘skinification’ trend, where skincare-grade ingredients and benefits extend into hair and body care, remains a key driver of growth. Cleansing is increasingly viewed as part of a broader wellness routine rather than a basic hygiene step, with shoppers placing greater value on active ingredients, performance and sensorial appeal. “Gourmand is emerging as a key trend, introducing global, food‑inspired fragrances into personal care products. Texture, scent, and visible results strongly influence purchase decisions, driving demand for multi-benefit products that deliver both efficacy and experience. “Shoppers are increasingly willing to pay more for innovation and products that address unmet needs. Natural formulations are increasingly seen as premium, with established brands reformulating while natural-led brands retain an authenticity edge. “Inclusivity and gender-fluidity are also shaping how brands position themselves within the category. While many shoppers enter the store with a product in mind, most final decisions are made at the shelf, reinforcing the importance of availability, differentiation, and in-store execution to convert intent into purchase,” says the Foodstuffs team.

Ecostore and the rise and rise of plant-based care in grocery

Ecostore has long been known for sustainability, but its Hair Care range is also showing the role plant-based care can play in category growth. Led by strong shopper loyalty and growing value sales, the range brings together performance, value and more considered

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

iStockphoto.com/Jacob Wackerhausen

category insights

ingredients in products made for everyday use. Alongside its grocery momentum, ecostore’s sustainability credentials continue to be recognised, with the brand winning the Sustainability Award two years in a row at the Viva Beauty Awards. Head of Marketing Angelina Ashcroft explains: “Against a grocery Personal Care market under pressure from specialist channels, ecostore Hair Care continues to build momentum — up +5.4% in value in the latest quarter ahead of category performance -0.9% in value¹. “Ecostore’s 2025 Hair Care refresh is helping the brand connect with younger singles, couples and families looking for everyday care that works, feels considered and fits naturally into the grocery shop. With larger 600ml formats and a focused range that supports everyday hair and scalp needs, ecostore is making better hair care feel more practical, accessible and relevant for modern households — helping introduce a new generation of shoppers to the brand in grocery. “Hair Care Bars, ecostore’s plastic-free alternative, continue to lead the segment. The Hydrating Shampoo Bar is the leading shampoo bar in Total Supermarkets, with more than double the value sales of the next-ranked product, while the Nourishing Conditioner Bar is the #1 conditioner bar¹. “A new addition to the range, Conditioning Detangler is a leave-in conditioning spray made with argan and avocado oils to help nourish, smooth and moisturise hair. Where ranged, it ranks among the top products of its type for velocity². Its performance against mainstream brands reinforces that shoppers will choose plant-based care when it delivers effective, everyday care for the whole family,” says Ashcroft.

Across most of the range, ecostore heroes harakeke extract, sourced from New Zealand flax — a native botanical valued for its hydrating qualities. Paired with pH-balanced, silicone-free formulas made with plant-based ingredients, the range is designed to care for all hair types and leave hair feeling fresh, soft and healthy-looking. More than 30 years on, ecostore remains a New Zealand-owned, family-owned company with a Hair Care range made in New Zealand. It has earned its reputation as a trusted brand delivering effective, plant and mineral-based formulations while staying true to its sustainability roots — showing that better choices for people and the environment can also make commercial sense.

“ecostore remains a New Zealandowned, family-owned company with a Hair Care range made in New Zealand.”

SKINCARE & HAIRCARE Dollars ($M)

Dollars Growth % YA

Total Skincare

$97.9

-3.0%

Facial Skincare

$59.9

-2.0%

Hand & Body Skincare

$27.7

-4.9%

Acne Skincare

$5.8

-1.1%

Facial Skincare Mens

$4.5

-7.6%

Total Haircare

$159.6

0.6%

Shampoos

$61.1

-0.2%

Conditioners

$47.6

0.1%

Hair Colourants *

$24.3

3.3%

Styling

$20.0

2.5%

Hair Accessories

$5.8

-2.5%

* denotes value AND unit growth > +2% Source: Circana MarketEdge Prepackaged Grocery MAT to 06/09/26

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

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

CHEESE & DELI New Zealand’s specialty cheese and deli categories continue to benefit from growing interest in entertaining at home, grazing occasions and convenient food solutions. The Foodstuffs team comments: “While household budgets remain under pressure, customers are still making room for products that help elevate everyday meals or create a sense of occasion when sharing food with family and friends. Alongside affordability, shoppers are increasingly interested in products with natural ingredients and nutritional benefits such as protein, calcium and probiotics. “Changes in household composition and lifestyle are also influencing purchasing behaviour. Smaller households, hybrid working patterns and the continued popularity of at-home entertaining are creating demand for flexible formats that suit a range of needs. Snackable products, cheeseboards, charcuterie combinations and ready-to-serve options are helping customers create everything from quick snacks to sharing platters that have minimal preparation. “October’s New Zealand Cheese Month also provides an opportunity for customers to explore different flavours, discover new products and support local cheesemakers. “Within deli, convenient meal solutions remain a key area of growth as customers seek easy, nutritious and tasty options. Opportunities continue to emerge through value-focused cheeseboards, broader pack-size offerings, snackable formats, premium ready-to-eat products and high-protein meal solutions. “Displaying complementary products together, such as cheese, crackers, antipasto, bakery items Meyer Cheeses

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

and wine, can also make shopping easier and encourage customers to discover new combinations. Overall, products that bring together convenience, versatility and a sense of occasion are continuing to resonate with shoppers. “Protein is one of the strongest trends across the category, creating opportunities in yoghurt, cheese and other dairy products. Recent high-protein cheese launches have been well received, reflecting growing interest in easy ways to add more protein to everyday meals and snacks. Alongside this, shoppers continue to look for products that support balanced eating habits while fitting conveniently into busy lifestyles. “Customers are also responding well to products that bring something new to the category, whether through flavour, added nutritional benefits or greater convenience. At the same time, trusted favourites remain important, particularly within cheese, which continues to be valued for its versatility across cooking, entertaining and snacking occasions,” says the Foodstuffs team.

Meyer Cheese celebrates a big milestone

For 50 years, Meyer Cheese has been built around a simple idea: make cheese properly, care deeply about the craft, and never lose sight of where you came from. The Meyer story began in the Netherlands in 1976, before the family brought its cheesemaking traditions to New Zealand and began building a new life in the Waikato.

iStockphoto.com/ jenifoto

category insights

category insights What started as a small family operation has grown steadily, but the fundamentals have remained unchanged: quality milk, traditional techniques, patient maturation and a hands-on approach to every cheese we make. “Now, in our 50th year, Meyer Cheese is entering one of its most exciting chapters yet,” says multiaward-winning cheese maker and CEO Miel Meyer. “Our new purpose-built facility represents a major investment in the future of New Zealand cheesemaking. It gives us the space and capability to grow, improve how we work, and develop new products while protecting the craft and character that have defined Meyer Cheese for generations. “That next chapter can already be seen in our newest ranges. From premium thick-cut sliced Gouda, designed for everything from a great toastie to a Friday-night burger, to our light and creamy whipped cheese range, we are finding new ways to bring traditional cheesemaking to the modern table. “For us, progress has never meant leaving the past behind. It means building on it. “As we celebrate 50 years, we remain proudly family-owned, proudly made in New Zealand, and focused on what comes next: better cheese, thoughtful growth, responsible stewardship,

SMALLGOODS & CHEESES Dollars ($M)

Dollars Growth % YA

Selected Smallgoods ^

$230.7

5.1%

Prepack Salami *

$68.2

2.2%

Prepack Ham

$64.1

-4.1%

Other Small Goods *

$40.5

33.1%

Prepack Chicken *

$34.8

5.3%

Continental Meats

$8.7

0.7%

Prepack Luncheon

$7.6

10.2%

Prepack Beef

$6.7

-2.6%

Selected Cheeses ^

$494.9

2.7%

Block Cheese

$261.0

5.2%

Specialty Cheese

$233.9

0.0%

^ Selected Segments * denotes value AND unit growth > +2% Source: Circana MarketEdge Prepackaged Grocery MAT 06/09/26

and a business strong enough to serve the next generation,” says Meyer. “The first fifty years gave us our story. Now we are building the next fifty.” meyercheese.co.nz.

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

Delicious ice creams and dessert innovations

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

iStockphoto.com/ArturNyk

SWEET TREATS

category insights

“Nutella® has entered New Zealand’s frozen dessert category for the first time, with Nutella Pot”

Nutella® has entered New Zealand’s frozen dessert category for the first time, with Nutella Pot now launched in Foodstuffs North Island. Bringing the iconic Nutella® taste to the freezer aisle, the launch offers an exciting new way to enjoy the brand we know and love! For generations, Nutella® has been part of everyday rituals, from breakfast tables and school lunchboxes to weekend family moments. Now, the brand is bringing a new way to enjoy the product. Bringing the unmistakable Nutella® taste fans know and love into a delicious frozen treat, the Nutella Pot (as seen on our cover) is perfect for movie nights, after-dinner cravings and those spontaneous “why not?” moments. Combining Nutella’s® signature hazelnut and cocoa flavour with a creamy, velvety cool texture, Nutella Pot delivers the perfect spoonful of happiness in every bite. Rich and seriously satisfying, it’s made for those who believe dessert should always be worth it. Nutella Pot Frozen Dessert 470mL is now available at select Foodstuffs stores nationwide. For further information, please contact DKSH Services New Zealand at cs.foodstuffs@dksh.com

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

category insights

“HI-CHEW is bringing its distinctive combination of flavour, texture and fun to the freezer with an expanding range of frozen treats”

HI-CHEW Frozen Desserts set to take summer by storm!

MORINAGA’s HI-CHEW Ice Bar (Grape) continues to build momentum in the New Zealand frozen dessert market, generating strong social media engagement and impressive sell-through. Bringing the unmistakable fruit flavour and distinctive chewy texture of the iconic HI-CHEW brand to the freezer, the Ice Bar offers consumers a unique frozen treat that stands out from more traditional options. Its strong social media presence and positive consumer response have demonstrated the appeal of combining a familiar confectionery brand with an innovative frozen format. Building on this momentum, the range is expanding with the HI-CHEW Freeze 4-Pack (320ml), containing two popular flavours — Strawberry and Grape. Designed for the home freezer, the multi-pack format gives consumers an easy and convenient way to enjoy HI-CHEW frozen treats at home, while providing retailers with an additional

ICE CREAM & FROZEN DESSERT Dollars ($M)

Dollars Growth % YA

Total Ice Cream Category *

$344.2

5.5%

Ice Cream *

$277.6

4.7%

Ice Blocks Milk/Water *

$45.8

8.7%

Dairy Free Ice Cream

$12.9

-3.2%

Gelato/Sorbet *

$7.8

41.2%

Total Frozen Dessert *

$149.3

10.9%

Frozen Fruit Dessert *

$118.6

13.6%

Frozen Cold Dessert *

$12.1

3.6%

Frozen Fruit Pie/Pastry

$10.5

1.4%

Frozen Dessert Other

$8.1

-0.8%

* denotes value AND unit growth > +2% Source: Circana MarketEdge Prepackaged Grocery MAT 06/09/26

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

take-home format to complement the impulse Ice Bar. The brand’s footprint is also set for significant growth as HI-CHEW Freeze expands into broader nationwide retail distribution. Increased availability will further strengthen consumer awareness and build on the momentum already established by the range. For foodservice operators, independent retailers and specialty stores, the growing visibility of HI-CHEW frozen desserts presents an opportunity to tap into consumer interest in innovative frozen treats. With summer approaching, stocking the range provides retailers with the opportunity to offer consumers something distinctive while benefiting from the growing presence of the HI-CHEW brand in the frozen category. As temperatures rise, HI-CHEW is bringing its distinctive combination of flavour, texture and fun to the freezer with an expanding range of frozen treats for summer. For further information, please contact Tokyo Food – order_retail@tokyofood.co.nz

An award-winning ice cream for dedicated chocolate lovers

“We’re incredibly proud to have been awarded with a haul of medals at the 2026 New Zealand Ice Cream & Gelato Awards,” says the Lewis Road Creamery team. “A favourite among our dedicated ice cream lovers, we are delighted that our Chocolate Truffle ice cream won Gold in both the Premium Flavoured & Chocolate categories. “An ice cream for dedicated chocolate lovers, it’s crafted to deliver a dense, creamy richness embellished with a soft chocolate swirl of ganache ripple. One taste and you’ll understand why this decadent treat deserves a spot in your freezer. “Our ice creams have been recognised for excellence, crafted to deliver unparalleled taste and creamy textures. Made with only the

category insights

“We are delighted that our Chocolate Truffle ice cream won Gold” highest quality, premium ingredients and New Zealand’s finest grass-fed cream, every scoop is an experience in indulgence. Our commitment to excellence ensures each batch is crafted with care, giving you a rich, flavourful, and utterly satisfying treat,” explains the team. hello@lewisroadcreamery.co.nz https://lewisroadcreamery.co.nz/

Premium frozen desserts, ready to serve

The Original Foods Cookie Pie range offers a convenient frozen dessert solution that’s ready to heat, serve and enjoy. Inspired by American-style skillet cookies, Cookie Pies are indulgent baked desserts packed with premium ingredients and irresistible flavours. The range features Apple Snickerdoodle, Gooey Caramel, and gluten-free Double Choc Brownie, alongside the newest addition, Caramelised Biscuit. This delicious flavour combines soft white choc chip cookie dough with a gooey Biscoff® spread centre and crunchy Biscoff® biscuit topping for the ultimate sweet indulgence. The launch also marks the rollout of refreshed packaging across the entire Cookie Pie range, bringing a fresh new look to this popular dessert favourite while delivering the same great taste customers know and love. www.originalfoods.co.nz

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

MADE IN NZ “The range includes Cola, Lemonade and Ginger Beer, joined by the newest flavour, Raspberry & Lemonade”

Barrier Buzz brings a taste of Aotea to more Kiwis

Born on Aotea Great Barrier Island, Barrier Buzz is a premium New Zealand soda range from The Aotea Company, crafted with natural ingredients and sweetened with Aotea mānuka honey instead of refined sugar. Launched in 2025, Barrier Buzz has built a growing network of supermarkets, cafés and specialty retailers nationwide, including selected New World, Four Square, FreshChoice and Farro stores. The range includes Cola, Lemonade and Ginger Beer, joined by the newest flavour, Raspberry & Lemonade. Bright and refreshing, Raspberry & Lemonade combines the tartness of raspberry with classic lemonade and the distinctive sweetness of Aotea mānuka honey. Early response from consumers and retailers has been extremely positive, with new listings being added as Barrier Buzz continues its national expansion. “We’re seeing consumers looking beyond traditional mainstream soft drinks for products with quality ingredients, an authentic story and a strong New Zealand identity,” says Bayard Sinnema, Founder & CEO of The Aotea Company. Packaged in distinctive 300ml glass bottles, Barrier Buzz offers a refreshing take on classic sodas, combining familiar flavours with natural ingredients, Aotea provenance and a genuine story behind the brand. The Aotea Company is now focused on expanding Barrier Buzz nationally and partnering with more supermarkets, cafés, foodservice operators and independent retailers. Retail and trade enquiries: The Aotea Company Ltd theaoteacompany.co.nz orders@theaoteacompany.co.nz , Instagram: @drinkbarrierbuzz

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

feature Garage Project has agreed to acquire Hawke’s Bay brewery bStudio, bringing together two businesses whose histories have been intertwined since the brewery was established. The brewery assets will transfer to Brewwell Napier Ltd, with the business continuing to trade as bStudio. Garage Project was bStudio’s foundation brewing customer and has remained a major customer ever since. Today, bStudio brews a significant part of Garage Project’s beer and is the production home of its TINY non-alcoholic range. Garage Project co-founder Jos Ruffell said the opportunity to take ownership felt like a remarkable full-circle moment. “Simon Gilbertson and Rob Godwin took a big swing when they built bStudio. We were lucky enough to be there from the beginning, and over the years we’ve watched the brewery grow and become an increasingly important part of Garage Project. We know what a great brewery it is, we know the team, and we know what it’s capable of. So when Simon decided the time was right to hand bStudio on, it felt pretty natural for us to pick up the torch.” Gilbertson said he was proud of what bStudio and its team had built and confident Garage Project was the right owner for its next chapter. “I’m incredibly proud of our team and what we’ve built at bStudio. It was important to me that the brewery continued with new owners who understand what it is and what it can be. Garage Project knows bStudio as well as anyone, and I’m excited to see where they take it from here.” Garage Project says its immediate priority is continuity. bStudio will continue operating under its existing name, with the new owners focused on supporting the brewery’s team and customers through the busy summer production period. Longer term, Garage Project plans to progressively invest in and improve the brewery as opportunities emerge. Aro Street will remain Garage Project’s heart and creative home in Wellington, while bStudio brings brewing and packaging capability at a much larger scale. Garage Project co-founder Pete Gillespie said the acquisition brings the story full circle. “We started Garage Project on a fifty-litre kit in a former petrol station.

Photo credit Ava O’Brien

Garage Project acquires bStudio

Garage Project Founders (L to R) Ian Gillespie, Pete Gillespie, Jos Ruffell

When bStudio opened, we took that same little kit up to Hawke’s Bay and brewed the first beer there. Now, nearly ten years later, we get to call bStudio part of Garage Project. That feels pretty special.”

Did you know?

Garage Project is one of Australasia’s leading independent breweries, founded in Wellington in 2011. From its humble beginnings in Aro Valley, Garage Project has become known for pushing the boundaries of beer through creativity, experimentation and an uncompromising focus on quality. One of New Zealand’s most awarded breweries, Garage Project has won multiple Brewers Guild of New Zealand Champion Brewery and Champion New Zealand Beer titles, as well as multiple World Beer Cup medals, including Gold in 2026. Garage Project is also a co-founder of Hāpi Research, a longterm hop breeding and research partnership with Freestyle Hops; the home of Tiny, New Zealand’s #1 non-alcoholic craft beer; and is proudly a carbon zero business.

The GarageProject and bStudioTeam

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

Made in NZ

WML Paperboard. Made in New Zealand. Made for Great Brands.

Our paperboard is manufactured “We are proud that using renewable virgin fibre, with the of our fibre sourced from paperboard manufactured majority forests close to our Whakatāne mill. in Whakatāne competes in We are FSC® certified, and sustainability and responsible production are an international markets and important part of how we operate. But being Made in New Zealand is trusted by customers means more than where our mill is located. around the world.” It means supporting local

New Zealand is known around the world for producing high-quality products from renewable natural resources. What may be less well known is that we also manufacture premium folding boxboard right here in New Zealand. At WML Paperboard in Whakatāne, we manufacture paperboard for packaging used by brand owners in New Zealand and around the world. For an industry that relies heavily on imported packaging materials, we think that is a story worth telling. Our papermill has a long history of manufacturing in the Bay of Plenty. Today, we produce premium folding boxboard engineered to deliver the print quality, consistency and performance required for modern FMCG packaging.

Supporting local manufacturing capability and employment

From food and beverage to healthcare, personal care and other consumer products, the board behind the finished carton plays an important role. It needs to perform through printing and converting, protect the product throughout the supply chain and provide the quality surface that allows a brand to stand out on shelves. And New Zealand businesses don’t necessarily need to look offshore to find it.

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

manufacturing capability and employment. It means having a paperboard manufacturer closer to the New Zealand businesses using the material. And it provides another option when businesses are considering the resilience, sustainability, and performance of their packaging supply chains. We are proud that paperboard manufactured in Whakatāne competes in international markets and is trusted by customers around the world. Most importantly, we want New Zealand brand owners, packaging designers, printers, and converters to know that this capability exists right here on their doorstep. So, when you are developing a new product, reviewing a packaging specification, or considering where your packaging materials come from, there is a New Zealand-made option worth talking about. Premium paperboard. Closer than you think. WML Paperboard – The Board Behind Great Brands. Find out more at https://wmlpaperboard.com/

Made in NZ

$100m High Value Dairy Centre for Christchurch

Goodman Fielder has completed a major expansion of its Meadow Fresh Christchurch manufacturing operations, part of more than $100 million invested at the site over the past three years. The investment has increased Meadow Fresh’s manufacturing and distribution capability, supporting growing domestic and international demand for higher-value New Zealand-made dairy products. The new Meadow Fresh High Value Dairy Centre was officially opened by Prime Minister Christopher Luxon. At the centre of the investment is the new Meadow Fresh High Value Dairy Centre, which increases the company’s capability to manufacture highvalue UHT dairy products for domestic and export markets, including high-protein milk products for China and Southeast Asia. The investment reinforces Christchurch’s position as a key centre for New Zealand dairy manufacturing and supports the long-term growth (L-R) Goodman Fielder CEO Bernard Duignan and PM Christopher Luxon of the Canterbury food and beverage sector. The expansion supports Goodman Fielder’s growing presence in China and Southeast Asia, including a long-term “Through this expansion, we’re increasing our capability to supply partnership with Yihai Kerry Arawana, a subsidiary of Wilmar manufacture innovative, high-value dairy products and creating International, for the regions’ retail and foodservice markets. opportunities to add more value in New Zealand, as well as take The Christchurch investment includes a state-of-the-art R&D pilot New Zealand-made products to more international customers plant for new product development, ultra-filtration technology for and markets.” high-protein dairy products and an automated pallet racking system The investment has created 25 new jobs, taking the Meadow to efficiently move finished products through the supply chain. Fresh Christchurch team to 280 people. Goodman Fielder New Zealand CEO Bernard Duignan said the Across Christchurch and Longburn in Palmerston North, more expansion was an important step in the continued growth of the than 500 people work in Goodman Fielder’s Meadow Fresh dairy Meadow Fresh business. operations. The two sites handle more than 250 million litres of “The investment in this plant is a response to growing domestic milk annually. and export demand and reflects our confidence in New Zealand’s Meadow Fresh has been producing dairy products in New Zealand ability to produce world-leading, high-quality dairy products that are for more than 60 years, with strong roots in Canterbury and across valued both here at home and around the world,” Mr Duignan said. the South Island. Its products are sold throughout New Zealand across retail and foodservice channels, with the brand also growing in markets throughout the Pacific and Southeast Asia. “Christchurch and Canterbury, with their growing dairy industry and strong infrastructure, continue to play an important role in Meadow Fresh’s manufacturing operations and future growth,” Mr Duignan said. The Christchurch investment forms part of a broader programme of investment by Wilmar International and Goodman Fielder in New Zealand. Over the past five years, the companies have invested approximately $300 million in local manufacturing capability, technology and people throughout New Zealand. Goodman Fielder employs approximately 1,700 people across 12 manufacturing sites in New Zealand. Its portfolio includes some of the country’s best-known food brands, including Meadow Fresh, Puhoi Goodman Fielder has completed a major expansion Valley, Vogel’s, Freya’s, Molenberg, Nature’s Fresh, Olivani, Edmonds of its Meadow Fresh manufacturing operations and Chelsea Sugar.

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

good business

$340M upgrade for FSNI infrastructure Foodstuffs North Island is beginning a major redevelopment of the Palmerston North distribution facilities that help supply New World, PAK’nSAVE, Four Square and Gilmours stores across the Lower North Island. The work is needed to replace the ageing Mihaere Drive Distribution Centre, address seismic requirements at the existing Roberts Line site and relieve capacity constraints across the network. The multi-year project, known as Project Fusion, includes a new fresh, chilled and frozen distribution centre at Alderson Drive, an extension of the Roberts Line ambient distribution centre, and seismic and supporting infrastructure work. The total cost of the programme is $340 million. Foodstuffs North Island Chief Executive Chris Quin said the redevelopment would replace facilities that are reaching their limits and help stores remain reliably supplied in the years ahead. “This is the infrastructure behind the shelves. Most customers will never see it, but stores rely on it every day to receive fresh, chilled, frozen and everyday grocery products.” “Parts of our existing distribution network are ageing and constrained, and seismic work is also required. This project addresses those issues before they place greater pressure on our ability to supply stores across the Lower North Island.” When the work is complete, the Palmerston North network will have more room to receive, store and move groceries to stores. It is expected to improve product availability, make the network less vulnerable to disruption, and provide the capacity needed as the communities served by the network change over time. Quin said the $340 million cost reflected the scale and length of the programme. “Projects of this scale are only possible because hundreds of NZ locally owned business operators choose to invest together for the long term. We know $340 million is a substantial amount. It covers several years of work, including a new temperature-controlled distribution centre, a major extension, seismic strengthening, fit-out and the supporting infrastructure needed to operate the facilities.” “It is necessary work to replace infrastructure that is reaching its limits and help ensure Lower North Island stores can continue to be supplied safely and reliably.”

Project Fusion – aerial view

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

Grant Smith - Mayor of PNCC, Chris Quin - Foodstuffs North Island CEO and Tangi Utikeri - MP for Palmerston North

Palmerston North will remain the centre of Foodstuffs North Island’s Lower North Island distribution network. Its location and transport connections enable groceries to be moved from the distribution facilities to stores throughout the region. “Palmerston North sits at the heart of our Lower North Island network. It has supported our distribution network for many years. We already have established facilities, people and transport connections here, which makes it the practical location for this replacement work,” Quin said. “We appreciate the support of Palmerston North City Council, Rangitāne o Manawatū and the other local organisations involved as we begin the project.” Project Fusion will include: • A new 32,400m² distribution centre for fresh, chilled and frozen products at Alderson Drive • A 19,300m² extension to the Roberts Line ambient distribution centre • Seismic strengthening of existing facilities • Replacement support offices and team facilities • Additional storage, freight-handling and supporting infrastructure Bulk earthworks and civil works are scheduled to begin in October 2026. The Roberts Line extension is currently expected to begin operating in November 2028, followed by the new Alderson Drive distribution centre in April 2030.

good business

Tetra Pak appoints new MD of Oceania Tetra Pak has appointed Michael Wu as Managing Director of its Oceania business. With 18 years’ experience across Tetra Pak’s global business, Michael will lead the company’s operations in Australia and New Zealand, supporting customers with innovative packaging and processing solutions that help deliver safe food, reduce environmental impact within their operations and strengthen food systems. Michael joins Oceania from his most recent role as Market Operations Quality and Sustainability Director. Prior to this, he was Managing Director of Tetra Pak Malaysia, Singapore, Philippines and Indonesia, where he led the company’s operations across one of the most diverse and dynamic regions. During his career, he has held a range of commercial and operational leadership roles, including Vice President Commercial and Cluster Leader for Greater China, and Director of Supply Chain Integration, working across China, Canada and Southeast Asia. A firm believer in the role of business as a force for good, Michael is passionate about driving positive societal impact, particularly in the areas of food availability, safety and environmental sustainability. Michael said he was looking forward to leading the Oceania team and building on the business’s momentum in the region. “Australia and New Zealand are home to a dynamic and innovative food industry, and I am excited to be joining such a strong team,” he said.

Michael Wu

“Our customers are navigating changing consumer expectations, evolving technologies and increasing focus on sustainability, while continuing to deliver safe, nutritious food and beverages to communities every day. Tetra Pak is uniquely positioned to support them through innovation, with deep industry expertise and a commitment to helping build more resilient and sustainable food systems.” “I look forward to working alongside our customers, partners and colleagues to unlock new opportunities for growth while contributing to a future where food is safe, available and sustainable for generations to come.”

profile

Energizer introduces revolutionary child safety innovation Energizer Holdings, one of the world’s largest manufacturers and distributors of batteries, has announced the launch of its new Energizer® Ultimate Child Shield™ coin lithium batteries (sizes 2032, 2025 and 2016). This breakthrough technology introduces the world’s only coin lithium battery to eliminate the risk of ingestion burns. Everyday devices from key fobs and remotes to tracking tags and toys increasingly rely on coin lithium batteries for power. Unfortunately, over the past decade, there has been a ninefold increase in ingestion incidents as usage of these battery sizes has grown.1 In New Zealand, each year approximately 20 children are taken to the Starship Emergency Department because of button battery-related injuries or have been suspected of swallowing one.2 Energizer®Ultimate Child Shield™ is the result of years of research and development. This revolutionary safety innovation from Energiser is made with proprietary premium titanium alloy that prevents burning if swallowed. Offering a superior number of safety features, Energizer® Ultimate Child Shield™ also includes the world’s only Colour Alert technology, which dyes the mouth blue when it interacts with saliva. This alerts caregivers that an ingestion may have occurred, enabling them to act fast. Additionally, Energizer® Ultimate Child Shield™ also features a non-toxic bitter coating to deter ingestion and comes in child-resistant packaging.

Energizer® Ultimate Child Shield™ coin lithium batteries are now available at stores nationwide. For more information about the product, please visit: EnergizerUltimateChildShield.com/NewZealand/ 1 nsc.org/community-safety/safety-topics/child-safety/button-batteries 2 StarshipChild Health

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

good business

photo credit: WWNZ

Woolworths NZ annual Supplier Award recipients recognised

J.H. Whittaker & Sons was the big winner at the annual Woolworths New Zealand Supplier Awards

Woolworths New Zealand MD Sally Copland

J.H. Whittaker & Sons was the big winner at the annual Woolworths New Zealand Supplier Awards at the Auckland Showgrounds. The Porirua-based business was recognised with the Beverages and Impulse Grocery Supplier of the Year and also won the Woolworths New Zealand Supreme Supplier of the Year award. The awards recognise partnership, excellence and innovation across the food and grocery industry in Aotearoa New Zealand. They are an annual industry highlight acknowledging the hard work that goes into providing the best shopping experience for New Zealand customers. Woolworths New Zealand Managing Director Sally Copland says the top awards were presented to suppliers who showed consistent leadership and impact, acknowledging the hard work, energy and dedication that suppliers put into supporting an efficient grocery chain. “We know that strong and collaborative relationships with our suppliers are crucial to make sure our customers are getting the best deals and value when they shop with us,” she says. “Together, we look after millions of customers every day across the country, and we succeed together when we provide better customer experiences, especially when it comes to helping them manage their household budgets and giving them access to the products they love. Our suppliers help us to deliver good value for our customers every day.” Fifteen awards were presented to some of New Zealand’s top suppliers, from 52 finalists. Woolworths New Zealand’s Commercial Director Rod Gibson says Whittakers is deserving of the Supreme Supplier of the Year award. “Whittakers is frequently voted New Zealand’s most trusted and iconic brand overall for its high-quality chocolate blocks and peanut slabs,” he says. “Natalie [Preece] and the team at Twin Agencies [the distributor / agent for Whittakers], along with Sean Snow at Whittakers have worked closely with the category team to deliver an outstanding result with growth across all key metrics, sales, units, and profitability across all four subcategories that they participate in.” Rod says new product development, including the recent launch

of the sell-out limited edition Gumdrop flavour, in-store support and execution were key to delivering outstanding sales and unit growth. “We look forward to seeing the continued strong growth in F27 and beyond, as we continue in our partnership to drive the Confectionery category.” The full list of winners is: • Fruit & Vegetable Supplier of the Year MG Group (Woodhaven Gardens and JS Ewers) • Bakery Supplier of the Year Champion Flour Milling • Meat & Seafood Supplier of the Year Hilton Foods • Perishables & Delicatessen Supplier of the Year Lactalis-Mainland Dairy • Grocery Non-Food Supplier of the Year Treasures • Pharmacy, Health & Body and General Merchandise Supplier of the Year Vitality Brands • Liquor Supplier of the Year Lion • Grocery - Pantry & Freezer Supplier of the Year Patties Food Group • Grocery - Beverages and Impulse Grocery Supplier of the Year J.H. Whittaker & Sons • Account Manager of the Year Dennis Patel, NZ Avocado Group • Integrated Supply Planner of the Year Luke Donaldson (Nestlé) • Sustainability Partner of the Year Lion • Small Supplier of the Year The Good Vitamin Co • Woolworths New Zealand Own Brand Product of the Year Woolworths Creamy Camembert Cheese by Lactalis-Mainland Dairy • Woolworths New Zealand Supreme Supplier of the Year J.H. Whittaker & Sons

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

FGC

Turning FMCG investment and innovation into lasting value I recently joined the Goodman Fielder team for the official opening of the new Meadow Fresh High Value Dairy Centre in Ōtautahi Christchurch. Opened by Prime Minister Christopher Luxon, this impressive facility represents more than $100 million of investment and a strong vote of confidence in New Zealand’s food, beverage, and grocery manufacturing future. The expansion lifts Meadow Fresh’s research, manufacturing and distribution capability, includes a state-of-the-art research and development pilot plant, ultra-filtration technology for high-protein dairy products, and automated pallet racking to move finished products efficiently through the supply chain. It also increases production of highvalue UHT dairy products for domestic and export markets, including China and Southeast Asia. Just incredible. By the time this article is published, I’ll have been back again to Ōtautahi with Cottonsoft officially opening its new factory. The new facility marks another important transition for local manufacturing and shows the scale of commitment required to modernise production, improve productivity, and position established New Zealand brands for their next phase of growth. These investments are good for Canterbury, good for our exports, and good for New Zealand manufacturing. Goodman Fielder and Wilmar International have invested around $300 million in New Zealand manufacturing, technology and people over the past five years. That scale of commitment deserves recognition, and it reinforces why stable, practical policy settings matter. Investment incentives can help substantial projects proceed here, lift productivity and strengthen our ability to compete for future capital in a highly competitive global environment. At this year’s Deloitte Chapman Tripp Election Year Conference, this was a strong theme. For any businesses considering their next major project, certainty around the treatment of capital investment can be decisive. ‘Investment Boost’ and similar measures strengthen the case for bringing forward new plant and productivity improvements. Value is created when businesses back people, technology and product development, respond to changing consumer needs, and convert New Zealand’s outstanding ingredients into increasingly sought-after products. Building a stronger sector is not only about new plant and equipment. It is also about using

resources more efficiently and intelligently. That is why I am delighted that NZFGC is partnering with Kai Commitment to deliver the inaugural Kai Commitment Summit on the afternoon before the NZFGC Conference 2026 begins in Queenstown. The summit will bring leaders from across New Zealand’s food system together to explore practical approaches, real-world case studies and innovative thinking. Attendees will hear how organisations are creating value from food that might otherwise be wasted, using data to identify improvements, embracing smarter food utilisation, and collaborating to achieve outcomes no single organisation can deliver alone. Meadow Fresh and Cottonsoft investments demonstrate the value of investing in modern plant and stronger supply chains. The Kai Commitment Summit complements that work by focusing on how businesses can use food and other resources more intelligently. All three recognise that resilience and sustainability must sit alongside profitability and that progress comes when businesses invest, measure, innovate and collaborate across the value chain. I encourage you to join us for the Kai Commitment Summit and then for our NZFGC Conference. Together, these initiatives offer practical examples and fresh ideas to help shape a more productive, resilient and resource-smart food system.

Raewyn Bleakley Chief Executive New Zealand Food & Grocery Council www.fgc.org.nz

food& grocery COUNCIL NEW ZEALAND

Prime Minister Christopher Luxon and NZFGC Chief Executive Raewyn Bleakely

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

BusinessNZ

You can’t nationalise competition

iStockphoto.com/DmitryMo

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

The Green Party recently launched its policy to establish a government-owned supermarket chain, KiwiMart, by forcing Woolworths and Foodstuffs to sell at least 120 supermarkets and distribution capacity into public ownership. BusinessNZ would be deeply concerned if any future government implemented this policy. First, it raises serious questions under New Zealand’s Regulatory Standards Act. One of its principles is that legislation should not take or severely impair property without the owner’s consent unless there is good justification and fair compensation. Second, state takeovers of food retail are not new, but they are not a peer group New Zealand usually seeks to join. Venezuela, Cuba, what was then Burma, and countries of the early Soviet bloc all nationalised supermarkets or food and grocery businesses. Different countries and circumstances, certainly. But the history of governments taking over grocery retail, and their subsequent performance in delivering consumer choice, innovation, service and lower prices, is not compelling. Venezuela provides the most recent cautionary tale. In 2010, President Hugo Chávez moved against major supermarket chains and folded them into a state-controlled network called Abastos Bicentenario. The result was a disaster. The chain deteriorated amid corruption, reduced product choice, empty shelves and poor service. Eventually, even Nicolás Maduro acknowledged its failure. The chain was dismantled and is now defunct. Of course, nobody is suggesting KiwiMart would end with soldiers guarding supermarket aisles as happened in Venezuela. But the more relevant risks of state ownership, reduced choice, weaker service, political interference and declining customer experience should not simply be dismissed. Then there is the price tag. The policy puts the cost at $2.8 billion, including $1.3b to acquire 120 stores and two distribution

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

centres and $1.5b to capitalise KiwiMart. I hold the Parliamentary Library in high regard from my time as an MP, but modelling based on publicly available information is no substitute for commercial due diligence and professional valuations. The policy itself acknowledges limitations in the available data. I absolutely would not bank on $2.8b being anywhere near the final bill if business owners are to be fairly compensated. Nor is buying 120 shops the same thing as creating a competitive national supermarket business. You need management, technology, buying systems, supplier agreements, logistics, warehousing, inventory, data, property and an efficient supply chain. You also have to assume experienced FMCG leaders and workers will want to move into a state-owned enterprise. The grocery industry is complex, high-tech, fast-moving and relentless. Separating selected Pak’nSave, New World and Woolworths stores from their existing networks would be close to impossible. I’ve likened it to trying to dissect a Gregg’s jelly: hard to do, very messy, and unlikely to leave you with an efficient, superior result. But my biggest concern is the message this policy sends. Such a move would not just chill investment, it could snap-freeze it like a Wattie’s pea. If a government can compel privately owned food retailers to sell to the State, investors will rightly ask: what next? Fuel stations? The Warehouse? Yes, we have Kiwibank. But Kiwibank was not created by requiring existing banks to hand over privately-owned banks. The biggest cost over time could be investment that leaves New Zealand, or investment that never arrives. Our reputation as a safe and predictable place to invest took a knock from the oil and gas exploration ban. Compelling the sale of 120 retail businesses would be another order of magnitude. It could damage New Zealand’s reputation as a good place to do business for decades. And finally, there is simply no guarantee KiwiMart would be cheaper. In fact, I think that is highly doubtful. Once the normal obligations of a state-owned organisation are applied, including public-sector governance and reporting requirements, there is no scenario where I would believe KiwiMart could consistently beat highly experienced private grocery operators on cost, choice and service. *This column was submitted before National and Labour both announced proposals to separate the wholesale and retail arms of one or both of the supermarket chains.

good business

Thinking of the future – what comes next for your business?

What happens to my shares?

If your business is operated through a company, you should carefully consider what happens to your shares in the company upon your death. Amongst other matters, certain shareholders may have the ability to exercise control over: • The appointment and removal of directors, and therefore the governance of the company and its business; and • The approval of certain major transactions. Where shares are owned by you personally, these will generally pass under your will – first to your executor, and then to specified beneficiaries – subject to the constitution of the company and any shareholders’ agreement. If you don’t have a will, the Administration Act 1969 prescribes who is entitled to benefit from your estate. Issues can arise where: • More than one person receives your shares, and cannot agree on decisions; and/or • There are other shareholders, who are used to working with you and would prefer not to deal with the recipient(s) of your shares. Where other shareholders are involved, it is therefore crucial to have a shareholders’ agreement in place providing, amongst other things, a process for dealing with your shares on death. That might include an option for the other shareholders to purchase your shares as a first preference. Appropriate insurance arrangements should also be considered. In any event, you should satisfy yourself that sufficient governance arrangements are in place to ensure a smooth transition of the company and its business following your death.

Where there are no other directors, the shareholders of the company will need to formally appoint a new director to enable it to operate. Ideally, the appointment process is covered by the constitution and/or shareholders’ agreement, but in the absence of this, or where you are the sole shareholder of the company, the executor of your will would need to step in and make a decision here. Practically, this may require prompt and decisive decision-making from your spouse or children, who commonly find themselves as executors. It is therefore important for them to be familiar with the nature of your business and your intentions with it following your death, to make appropriate decisions as to governance. By clearly documenting your intentions, you can facilitate a smoother transition and mitigate potential stress during an already difficult time. Steindle Williams Legal is available to assist with your business governance and estate planning arrangements. This article is for general informational purposes only and does not constitute legal advice. While every effort has been made to ensure the accuracy of the information, readers should not rely on this article as a substitute for professional legal advice.

Jordan Wilson Solicitor www.swlegal.co.nz

“By clearly documenting your intentions, you can facilitate a smoother transition”

iStockphoto.com/Drazen Zigic

It is the aspiration of many to “be your own boss”. With New Zealand often considered one of the least restrictive countries in which to do business, it is little wonder that roughly one in six Kiwi workers are self-employed. But with freedom comes responsibility, and the need to think ahead. During your lifetime, you shape the direction of your business; but what happens when you are no longer here?

The “Controlling minds”

The directors of a company are responsible for many of its day-to-day operations. Upon death, the appointment of a director ceases, leaving the remaining directors – if any – to pick up the pieces.

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

opinion

Same same, different

Lew Bentley is a strategist and business development consultant with loads of experience in the world of FMCG. He is available to help companies looking to create new sources of value, or solve difficult marketing problems. Contact lew.bentley@headlight.co.nz or visit www.headlight.co.nz.

The guy who recently bought our local supermarket has made a whole lot of changes. He’s moved whole categories around, introduced new lines and display cabinets, cleared out promotional space and even put in orange juice and pineapple cutting machines. It’s all different. What’s the problem? Meddling with people’s familiar shopping environments is a dicey business. Stand at the entrance of any supermarket and watch people move. Most don’t wander. They trolley along a familiar route they’ve walked a hundred times before, past shelves they barely need to look at, reaching for the same brand of pasta sauce, the same cereal, the same brand of laundry powder they bought last week, and the week before that. Then, every so often, they will pause at a new product display, pick something up, turn it over, and contemplate: this time I might just try something different. That small tension, between the comfort of the familiar and the pull of the new, is one of the most profound patterns in shopper behaviour.

The pull of the familiar

Habitual buying isn’t laziness; it’s efficiency. The typical grocery trip involves dozens of tiny decisions, and the brain conserves energy by automating as many of them as possible. Leaning to the familiar is called the status quo bias, in which people prefer that things stay the same because change carries a perceived risk even when the alternative might be better. Related to this is the exposure effect, which shows that repeated exposure to a stimulus can increase our liking for it, regardless of its actual merits. The more we’ve seen a product, the safer and more trustworthy it feels.

The pull of the new

Humans are complicated creatures. While we love familiar favourites, we also like things fresh and different. Variety-seeking behaviour is something we also all enjoy, especially in low-risk, low-cost categories like snacks or drinks, where trying something new costs little and the psychological reward of novelty is high. This taps into hedonic adaptation, the idea that repeated consumption of the same thing gradually reduces the pleasure it brings, prompting people to seek novelty simply to restore a sense of enjoyment. Marketers can tap into this directly with tactics like limited-edition flavours and added-value short-term promotions, which rekindle curiosity and urgency through a fear of missing out.

Familiar hunting ground

Familiarity in supermarkets is also important for customers psychologically because it comforts them that there is a continuity of food supply. Our ancient, instinctive brains need to know that there is food for the home tribe, and any threat to that triggers alarm bells. We see this play out on the few occasions when supermarkets are closed for a day, or when there is a threatened shortage. People are very quick to panic-buy and over-stock. So, now that the local community has been traumatised by rapid changes, will it be better in the long run? I’m going to get a pineapple sliced up in store and have a think about it.

“Humans are complicated creatures. While we love familiar favourites, we also like things fresh and different.”

iStockphoto.com/nadia_bormotova

Habits also function as cognitive shortcuts, or heuristics. Once a “habit loop” forms – a trigger, a routine, and a reward - the brain stops evaluating alternatives altogether. Reaching for a familiar brand isn’t really a decision anymore; it’s closer to an instinctive reflex. This is compounded by loss aversion, in which people feel the pain of a bad new purchase, such as inferior quality or social criticism from the family at home, more sharply than the pleasure of a good experience.

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

profile

FROM SHELF TO SHOPPER – EVERY TOUCHPOINT COUNTS Creative ideas, standout packaging and compelling in-store execution all play a role in influencing purchase. When they’re developed together, FMCG brands move faster, work smarter and create greater impact where it matters most. Every day, shoppers make thousands of purchasing decisions in supermarket aisles across New Zealand. While price and promotion will always influence behaviour, the brands that consistently perform are those that deliver a seamless brand experience from the moment they’re noticed on shelf to the moment they’re placed in the trolley. “Marketing teams have enough complexity to manage already. Our role is to simplify the journey—from the first creative concept through to packaging, print and in-store execution—so brands can focus on growing their business,” says Sarah Wharfe, General Manager at Blue Star Display & APC Innovate. Creating that experience takes more than great packaging or a single promotional campaign. It requires strategic thinking, creative expertise and flawless execution to ensure every shopper interaction reinforces the brand. At Blue Star, our specialists across Creative & Design, Packaging & Print, and POS & Activations help FMCG brands launch new products, refresh existing ranges and deliver nationwide retail campaigns with

confidence. By managing every stage from concept through to instore execution, we simplify delivery, reduce unnecessary handovers and maintain consistency across every activation. The result is a more efficient process, faster speed to market and stronger campaigns that not only stand out on shelf, but create meaningful connections with shoppers where purchase decisions are made. www.bluestar.co.nz hello@bluestar.co.nz

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

PAK’nSAVE Tamatea won Store of the Year and Best Bakery at the 2026 PAK’nSAVE Awards.

PAK’nSAVE celebrates store team legends PAK’nSAVE has celebrated the store teams behind New Zealand’s lowest food prices, at its 2026 PAK’nSAVE Awards. Foodstuffs North Island’s annual awards recognise the people and teams who bring the PAK’nSAVE promise to life every day – from keeping the shelves full and prices sharp, to delivering fresh food, great customer experiences and innovative ways to make grocery shopping easier for New Zealanders. This year’s winners showcased excellence right across the store, with PAK’nSAVE Tamatea taking out the Store of the Year award. The Tamatea team was recognised for delivering the full PAK’nSAVE package: a bright, clean and welcoming store, strong retail execution and an energetic customer experience. Judges also highlighted the team’s standout ‘All Stars’ culture, strong local connections and the pride they take in serving their community. “Winning Store of the Year is a huge achievement and a fantastic reflection of the people who make Tamatea such a special store,” said PAK’nSAVE Tamatea owner-operator Andrew Graney. Foodstuffs North Island Head of PAK’nSAVE Merih Boz said: “These awards are about recognising the everyday legends behind PAK’nSAVE. The teams who turn up early, make the big retail calls, keep prices sharp, fill the shelves, serve fresh food and create great experiences for customers.”

Across the other categories, store teams were recognised for outstanding performance in everything from produce and butchery to eCommerce, checkouts and grocery. PAK’nSAVE Mt Albert was named Best Cheap As store, for putting value at the heart of everything it does, while making significant gains in productivity and customer experience. In the Fresh category, PAK’nSAVE Tamatea won the award for Best Bakery, with judges praising its quality, range, execution and strong commercial discipline. PAK’nSAVE Wairau Road was named Best Butchery, for creating a diverse, customer-focused range spanning everyday cuts, great value, and small goods and ethnic options, alongside sharp pricing and standout presentation. PAK’nSAVE Cameron Road took home the awards for Best Produce and Best Deli. Its Produce team was recognised for creating a vibrant, market-style destination with strong customer feedback and sales growth, while the Deli team impressed with fresh, generous and convenient meal solutions. PAK’nSAVE Albany also took home two awards – Best Seafood and Best eCommerce. Its Seafood team delivered an outstanding range and presentation tailored to local customers, while its eCommerce team was the first in the group to exceed 2,000 orders in a single week.

PAK’nSAVE Cameron Road won the awards for Best Produce and Best Deli.

PAK’nSAVE Wairau Road took home the award for Best Butchery.

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

events PAK’nSAVE Kāpiti received the award for Best Checkouts, for its fast, friendly and customer-focused service, all while navigating a major store refurbishment. PAK’nSAVE Palmerston North took out Best Dry Grocery, for strong availability, eyecatching displays, clear pricing and disciplined inventory and productivity performance, all during a store refurbishment. The 2026 PAK’nSAVE Award winners are: • PAK’nSAVE Store of the Year: Tamatea Foodstuffs North Island’s David Finalists: Albany, Cameron Road Stewart and PAK’nSAVE Albany PAK’nSAVE Mt Albert owner-operator Jason Witehira. • Best Cheap As Store: Mt Albert Finalists: Albany, Kāpiti, Te Awamutu • Best Bakery: Tamatea • Best Checkouts: Kāpiti Finalists: Wairau Road, Warkworth Finalists: Mt Albert, Upper Hutt • Best Butchery: Wairau Road • Best Dry Grocery: Palmerston North Finalists: Cameron Road, Tamatea, Te Awamutu Finalists: Albany, Te Awamutu • Best Produce: Cameron Road “Every one of these teams has something to celebrate,” said Boz. Finalists: Palmerston North, Wairau Road “They’re constantly looking for ways to get better – whether that’s • Best Deli: Cameron Road making the shopping experience easier for customers, improving Finalists: New Plymouth, Tamatea productivity, delivering an even stronger fresh offer or finding new • Best Seafood: Albany ways to provide great value. Finalists: Mt Albert, Wairau Road “We’re incredibly proud of all our finalists and winners, and grateful • Best eCommerce: Albany for the energy, commitment and passion they bring to PAK’nSAVE. Finalists: Glen Innes, New Plymouth Congratulations to all our 2026 winners – you’ve truly led the PAK.”

events

Logistics Automation NZ: A major global trade event lands in Auckland CeMAT is powering New Zealand’s first major trade event dedicated to logistics automation. Running 10–11 November 2026 at Auckland Showgrounds, Logistics Automation NZ is delivered in partnership with XPO Exhibitions and Hannover Fairs Australia. The premise is straightforward: the robots are coming. As Jordan McFall from Automate-X notes, “It’s important for businesses, no matter the size, to see what technologies are available and learn what is possible. That’s critical to stay competitive on the global stage, as we’re one of the most inefficient countries in the OECD.” Exhibitors include Automate-X, Material Handling Solutions, Hyundai Halbro Forklifts, Mushiny, BlueSword, Interlogic, Dexion, Epicore, Toyota Automated Logistics, Jungheinrich and GingerControl. Nat Turner, CEO of Material Handling Solutions, sums up the opportunity: “Warehousing here is changing quickly. Space is tight, sites are automating, and operators are doing more within the same

footprint. It’s one of the few times the industry is in one room to talk about it properly.” Mushiny, which runs over 400 robots in Australia, is bringing Frank, the humanoid robot that generated significant buzz at CeMAT Australia. Director Byron Patching says: “We’ll be exhibiting a range of automated solutions, including Frank, and leading a tour of a recent installation at Farmers. With global operations and support, we’re keen to work with more New Zealand businesses.” The seminar programme tackles the hard questions. Scott van Munster (Mushiny GM, mechanical engineer) will keynote on avoiding over-investment, economics at New Zealand’s scale, and what actually moves stock in distribution centres. Stephanie Krishnan from IDC will explore how roles change as robots take on execution. Chen Cui from Kiwi-founded GingerControl will dig into customs, tariffs and landed-cost automation. For free registration, exhibitor enquiries and the full seminar schedule, visit logisticsautomation.co.nz

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

NZ’s Supreme Pies revealed

NZ Bakels Managing Director Brent Kersel (R) with the Supreme Winner, Levain Bakery.

A bacon and egg pie baked with a family recipe dating back more than 40 years has won the 2026 Bakels NZ Supreme Pie Awards, proving that a classic can outdo all the newcomers if done well. The Awards were announced at a fabulous Las Vegas-themed Gala Dinner in Auckland. “This is such a well-deserving win,” says NZ Bakels Managing Director Brent Kersel, “I can’t speak highly enough of Levain Bakery’s bacon and egg Supreme pie. It was a pure delight to taste with its smoky slices and petite core of bacon, the generous amount of whole eggs, and that signature light, yet creamy sauce with a delicate hint of cheese. Its pastry and presentation sold us the whole package in the cold judging round, and we couldn’t wait to try it. We weren’t disappointed; a perfect pie and a perfect score.” In 2025 Sean Vo, owner of Levain Bakery of Blockhouse Bay, Auckland, won gold in the Pie Awards for his bacon and egg pie and on receiving the award he spoke of his Vietnamese parents coming to New Zealand and eventually buying the bakery, which Sean now owns. “They wanted to grow a very successful business specialising in English-style baked goods like Chelsea buns, Sally Lunn buns, tank loaves, and fruit loaves, etc., with pies a big seller.

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

“We never had bacon and egg pies in our culture, but French patisserie and baking were in our blood… Dad loved bacon and egg pies. He ate one almost every day. That was his thing in the morning, a cup of tea or coffee and a bacon and egg pie. That’s my fondest memory of Dad when I was growing up”, says Sean. Brent Kersel says: “In 1996 NZ Bakels launched the Pie Awards to encourage bakers to lift the quality of their pies. This judging day is historic in marking 30 years since the competition’s inception, but also in showing the world that if you want a pie beyond anything you have ever tasted, then it has to be a New Zealand pie, baked here! “The bakers who entered pulled out all stops to showcase their baking skills and their innovation. The result was an incredible journey of global and classical flavours paired with eye-catching presentation. Gold leaf highlighted three of the pies; clever use of pastry cutters added critters hinting at the contents; and the flavours… we had, to name just a few, Dutch beef stew (Hachee); Korean herbal chicken and spiced date; Mountain goat curry with roasted kumara, Pork sisio; Smoked beef brisket with biscoff, jalapeños, cheese, truffle paste and soy sauce; Ramon-Do; Ceylon black pork curry; South African Durham lamb curry; Beef brisket, pineapple and ginger sauce;

events Roasted pear with vanilla, caramel and ginger; and the talk of the judging kitchens – Lo’i hoosi. “The Steak & Cheese and Mince & Cheese categories were again our highest in entry numbers, closely followed by the Gourmet Meat category, proving that the balance in the pie warmer must always be classical, recognisable flavours and something creative and different for dedicated pie fans. “Congratulations to Sean Vo and the team at Levain Bakery, and to all of our other winners. Be proud of what you have achieved,” says Brent.

Best Commercial Wholesale Pies

• GOLD - KAI PAI, WANAKA • SILVER - COUPLANDS PIES, CHRISTCHURCH • BRONZE – DAD’S PIES, SILVERDALE • HIGHLY COMMENDED – BAKE SHACK BAKERY, MOUNT MAUNGANUI See the full list of winners at https://pieawards.nz/

Awards for Kai Pai

Kai Pai Pies & Savouries is a 100% Kiwi-owned and family-operated manufacturer based in Wānaka. As New Zealand’s most awarded commercial pie manufacturer, the brand has secured over 30 Bakels Supreme Pie Awards alongside numerous Vegan Pie Awards, establishing strong consumer trust nationwide. Head Baker Jason Danielson’s passion transformed Kai Pai from a boutique bakery in 2010 into a high-capacity commercial operation. Today, the company bakes and distributes over 20,000 pies daily, with a scalable production capacity exceeding 50,000 pies per day. This scale ensures a highly reliable nationwide supply chain for retail supermarket, convenience, and food service channels. “Our focus is delivering premium-quality products at a realistic, sustainable price point,” says Danielson. “Buyers can have complete confidence in our values, compliance, sustainability, and operational performance to support their downstream customers.” Demonstrating consistent product quality, Kai Pai secured Gold in the 2026 Bakels Commercial/Wholesale Pie category. Notably, their commercial Mince & Cheese Pie has placed at every Bakels Awards since 2017.

Supreme Winner – Bacon & Egg Pie from Levain Bakery in Auckland

“Crucially for buyers, our competition entries come straight off the production line. The award-winning pie the judges taste is identical to the one in your freezer or pie warmer.” Beyond the highly awarded Mince & Cheese, Kai Pai boasts an extensive range from traditional best-sellers to dietary-requirement growth drivers, and has been recognised for many of them. With many recipes available as individual pies, family-sized pies, and savouries, this product range is highly popular for catering, cafes, and retail consumers alike, distributed nationwide for a reliable supply. www.kaipai.co.nz | info@kaipai.co.nz | +64 (0)3 443 2253

“The brand has secured over 30 Bakels Supreme Pie Awards alongside numerous Vegan Pie Awards”

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

NZACS AWARDS HIGHLIGHTS The 2026 Peter Jowett finalists took to the stage at Auckland’s Grand Millennium, presenting their concepts to a packed room of more than 165 registered attendees — the largest NZACS Awards Night in the organisation’s history. Beloved broadcaster Hilary Barry led the evening as Master of Ceremonies, bringing her trademark warmth and humour to one of the industry’s most anticipated annual events. The programme began at 3 pm with afternoon tea, followed by a warm welcome from NZACS Executive Director Dave Hooker, who acknowledged the strength of this year’s talent pool. A record eleven entrants competed in the Peter Jowett competition, with finalists selected by members of the NZACS management committee.

PJ Awards Winner Mariska Jenkins (CCEP)

2026 Peter Jowett Finalists

• Kaitlyn Dalton – Suntory • Clara Walsh – Goodman Fielder • James Leggott – Imperial • Mariska Jenkins – CCEP • Harsh Mehta – PMI • Devika Modak – PMI After the presentations, attendees moved into pre-dinner drinks and networking — a highlight for suppliers, retailers, and industry partners alike — before sitting down for dinner and the official Industry Awards ceremony. The record turnout, strong calibre of entrants, and energetic atmosphere underscored the momentum within New Zealand’s convenience sector, marking this year’s NZACS Awards Night as a standout celebration of innovation, talent, and industry collaboration. The winner of the PJ Scholarship was Mariska Jenkins from CCEP, selected for her outstanding concept, which proposed a data hub

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

PJ Award entrants with Dave Hooker (NZACS) and MC Hilary Barry

The Suntory Oceania team and Dave Hooker (NZACS)

convenience & petrol

Jesse McLorinan (Suntory Oceania) - Best Key Account Manager

Bluebird Foods received their award from Lance Dobson (NIQ)

Daryl Webster (Z Energy) was named Best Category Manager

(LINK) for retailers and suppliers, using data insights for incremental sales and personalised promotions.

NZACS Awards 2026

Supreme National Retailer Award for Z Energy

• Best Service to Stores – Packaged Products - Coca Cola • Best Service to Stores – Chilled & Frozen - Tip Top • Best Admin Support to Stores - Signature • Best Delivery Service to Stores - Cookie Time / Coca Cola • Most Consistent Stock Supply to Stores - Cookie Time • Best Head Office Service & Support – Large Supplier Suntory • Best Head Office Service & Support – Medium Supplier Signature • Best National Retail Group Store Execution - BP • Key Account Manager of the Year - Jesse McLorinan (Suntory) • Category Manager of the Year - Daryl Webster (Z) • Supreme Supplier Award - Signature • Supreme National Retailer - Z

The Tip Top team

The Signature Marketing team

The CCEP team

The Magnum Ice Cream Company celebrated Best NPD Frozen for Solero Exotic

The Cookie Time team

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

convenience & petrol

Z announces leadership transition Z Energy (Z) Chief Executive Lindis Jones has decided to step down after 16 years with the business, including almost four years as Chief Executive. Z has appointed experienced international energy and retail executive Debi Boffa as its next Chief Executive. Debi will join Z at the end of September and, following a transition period, will formally assume the role on 9 November. Lindis will remain with the business until early December to support a smooth leadership transition. Lindis said it had been a privilege to lead Z through a period of significant change and growth. Debi Boffa “Leading Z has been one of the great privileges of my career. Together, we have strengthened the business, become part of the Ampol Group, navigated some significant challenges and built a clear strategy for the future. I am incredibly proud of what we have achieved.” Debi Boffa joins Z following a successful international career across the energy, retail and convenience sectors, including senior leadership roles with bp, TravelCenters of America and Thorntons.

Debi said she is excited to join a company with a strong customer focus, a trusted Kiwi brand and an important role in communities across New Zealand. “What attracted me to Z is the combination of great people, a strong culture and a business that has such an important role to play in the lives of its customers and communities. I’ve admired Z for many years, and the way it has continued to evolve as the energy landscape and customer needs have changed. “My focus initially will be on listening, learning and understanding what makes Z special. The people closest to customers and day-to-day operations have the best insights, and I’m looking forward to working alongside the team to build on the strong foundations already in place and shape the next chapter.” Debi said the future presented significant opportunities for both Z and New Zealand’s transport energy sector. “Customer needs are evolving, technology is creating new possibilities, and the energy landscape continues to change.”

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Evolving nostalgia – without losing it The Scorched Peanut Bar has been an Australian tradition since 1951. “When it was last seen on the shelves, not long after the Sydney 2000 Olympics, many customers were disappointed that a large part of their childhood and memories associated with this delicious chocolate treat had simply gone,” says Ruben Lezcano, Managing Director of Cooks Confectionery. “As is the case with sweets and snacks, they bring joy and emotion to moments in time, and when they go, a little part of that memory is lost. It is not often that something that effectively dies for 20 years comes back to life. This is exactly what happened to the Scorched Peanut Bar, resurrected by Cooks Confectionery during COVID in 2020 – memories tied to this simple Chocolate peanut bar came flooding back of simpler, happier times with loved ones and friends – forgetting the presence of lockdowns, toilet paper shortages and government spacing restrictions.” And flooding back the customers did – in droves. Propelling the Scorched Peanut Bar back onto shelves over the next couple of years Australia-wide, then following into New Zealand, SE Asia, the United Kingdom and the United Arab Emirates. Lezcaro says: “Now for the first time in its long history, this simple, natural chocolate bar made up of pure Australian roasted peanuts, encased in caramelised toffee covered by pure refined milk chocolate, is finally evolving its identity, moving with the times, appealing to the younger buyer who wants a natural, clean alternative to the norm, without forgetting the memories made along the way.” Contact details in New Zealand: Redwood Pacific Ph: +64 9 526 1921 www.redwoodpacific.co.nz

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

No Artificial Colours, Flavours or Preservatives. GMO Free! www.cooksconfectionery.com.au

sales@cooksconfectionery.com.au

convenience & petrol

From France to Four Square: A new chapter in Ruatoria When Aroha Tahau and her partner Carl left New Zealand for Europe in their early twenties, they never imagined they’d end up back on the East Coast of New Zealand as the owner-operators of Four Square Ruatoria. The couple spent nearly 10 years living in the South of France while Carl played professional rugby there. With Aroha working in radio, they were busy building a life overseas and raising their two young children. Owning a supermarket wasn’t something they had ever envisioned. But conversations about life after rugby, along with encouragement from the New Zealand Rugby Players Association, led to an interest in the supermarket industry. In 2021, Eric Rush, former All Black and current owner of New World Regent Street in Whangārei, suggested that Aroha and Carl spend some Aroha Tahau, the new owner-operator of Four Square Ruatoria, with partner Carl. time working in a supermarket in France to see whether the industry was the right fit. “Carl’s team was sponsored by French grocery chain Carrefour couple were also spending more time on the East Coast, working at the time, and they were really supportive of us getting some shifts at Four Square Ruatoria. When severe flooding hit the region experience in-store,” says Aroha. “We started working there one day in early 2026, Aroha and Carl worked alongside Foodstuffs and the a week around rugby and family life, and ended up doing that for a Four Square Ruatoria team to help get food and essential supplies couple of years.” into cut-off communities. That one day a week quickly turned into a dream of something “It was pretty epic to be part of,” says Aroha. “It showed us just how bigger. Aroha and Carl fell in love with the fast-paced, peopleimportant local stores are in communities like this and the role they focused energy of the industry. can play when people need support.” During their New Zealand summer visits home to Mount After becoming an approved Four Square operator, the opportunity Maunganui, the couple spent time working at Four Square Papamoa, to purchase Four Square Ruatoria came up in 2026, and the couple learning the ropes under owner-operator Nick Gordon. Aroha also saw it as a chance to build on the relationships and community worked one day a week at New World Brookfield under ownerconnections they had already formed. Aroha officially became the operator Brendon Good. owner-operator of Four Square Ruatoria on 29 June. “We’ve had amazing mentors,” says Aroha. “From when we Aroha says one of the most rewarding parts of the move has been first started, the support we’ve had from other Foodstuffs ownerthe response from local people. operators has been incredible. People were generous with their time, “We’ve had some lovely conversations with locals who have told shared their knowledge and backed us to give it a go.” us they’re proud to see Māori ownership in the community,” she says. In 2024, they made the decision to return to New Zealand “It’s been a real privilege to hear, and it motivates us to do the best permanently and pursue their supermarket dream. After being accepted job we can for the people who have welcomed us in.” into Foodstuffs North Island’s Four Square ownership development A significant refresh of the store is planned. programme, Aroha began training as a trainee operator at Four Square “We told everyone there were two things we wanted to achieve Edmond Road in Rotorua. With Carl working alongside her, it was the while we’re here,” says Aroha. “The first is to create a store the next step towards the couple’s dream of supermarket ownership. community is proud of. The second is to create a workplace our team While building her operational skills through the programme, the is proud to represent.”

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

convenience & petrol

New look for FreshChoice Whanganui FreshChoice Whanganui has officially opened its doors following a complete transformation from SuperValue. Locals can now enjoy a more modern and refreshed one-stop destination where friendly local service comes first. At just 21 years old, owner-operator Priya Patel is one of the youngest supermarket owner-operators in New Zealand. Having grown up working in her family’s dairy and taking ownership of the Whanganui store in late 2024, Priya brings a deep-rooted passion for retail and community connection to the newly converted store. “Opening as FreshChoice is extremely exciting because I see so much potential to serve our local community with a modern, welcoming, and complete one-stop shop,” says Priya. “Our business philosophy is simple: put the customer first, listen to their feedback, and ensure every person who walks through our doors feels valued and looked after. My team and I are thrilled to bring this refreshed shopping experience to Whanganui.” FreshChoice Whanganui will continue to put a strong focus on value, quality, and community engagement. Highlights for local shoppers include the popular Meat Packs deal, where customers can select five meat trays for $25 from a range of over 35 options, alongside fresh produce and tailored product ranges. The store also remains committed to giving back locally by continuing its support for organisations such as Kai Hub, Te Ora Hou, local schools, sports clubs, and community fundraisers.

FreshChoice Executive General Manager Tim Cartwright with FreshChoice Whanganui Owner-Operator Priya Patel

FreshChoice Executive General Manager Tim Cartwright says Priya’s dedication represents the core values of the FreshChoice network. “We are delighted to support Priya and her team as SuperValue Whanganui transitions to FreshChoice,” says Cartwright. “Priya’s passion for retail and her strong commitment to the Whanganui community exemplify what our locally owned and operated stores are all about. We are confident the refreshed store will provide a fantastic grocery experience tailored to local shoppers.”

Four Square Owaka welcomes new owner After 15 years working in grocery retail, Will Thomson and his young family are settling into Owaka. Moving to a rural town with a young family could be daunting, but new Four Square Owaka owner Will Thomson says the Catlins community has made him feel at home from day one. Will, his wife Tae and their young son Ian have recently made the move to Owaka, where he has taken ownership of the local Four Square. For Will, owning a Four Square has been a long-held goal. Starting as a part-time bakery assistant at PAK’nSAVE Northlands in Christchurch in 2011, he worked his way through multiple departments, taking on management and leadership roles before moving to Four Square Bluff as part of his pathway towards store ownership with the Foodstuffs South Island co-op. He joins the hundreds of owneroperators across New Zealand who have built and invested in their own local grocery businesses through the co-operative model. “It hasn’t happened overnight,” says Will. “Owning a Four Square brings together everything I enjoy about grocery retailing, from working with customers and supporting a team through to being involved in the community. “We wanted somewhere we could build a life, raise our son and be part of something bigger than ourselves. Owaka felt right from the start.” Will says he is looking forward to becoming part of the fabric of the

Will and Tae Thomson with their son Ian outside Four Square Owaka

community and ensuring the store remains a place where people feel welcome. As both a business owner and a local, he says backing the community goes hand-in-hand with serving customers. “What I love about Four Square Owaka is the people. It’s having a yarn in the aisles, getting to know the friendly faces and being part of everyday life in the community. “The store has been serving the community for a long time. My role is that of a caretaker, to serve the people and contribute where I can, ultimately ensuring that Four Square Owaka will stand the test of time and continue to be here for the future generations to come.”

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

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FGC Chief Executive Raewyn Bleakely visits Kai Co

Invivo X, SJP co-founders Sarah Jessica Parker, Rob Cameron and Tim Lightbourne at one of their annual blending sessions at the New York Mets Citilife Stadium

Stewart at the NZ Celebrity chef Gareth

Pie Awards judging.

FMCG BUSINESS - OCTOBER/NOVEMBER 2026

in Christchurch.

gi shua Mauran siness) and Jo igan (FMCG Bu NZACS Awards. nn Ha t gi id Br e rketing) at th (Signature Ma

Four Square St Heliers was named Store of the Year at the Charlies Awards.

out & about

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Whakatāne social supermarket Whare Āio receive d an $80,000 boost from Foodstuffs North Island’s Here for NZ Founda tion, to help strengthen food support for local whānau.

Founder Janene Draper and CEO Garth Sutherland celebrate 20 years since the first Farro stores opened in Auckland.

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FMCG Business October-November 2026