FMCG Business October 2023

24-25 July 2024 | Due Drop Events Centre, Auckland

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

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

Access to motivated high-quality buyers

Exposure for independent operators who may not be receiving adequate representation

The opportunity to meet reps from corporate and independent chains

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

service stations

convenience stores/dairies/corner stores

newsagents

mini marts

independent grocery take-aways/hospitality venues

To secure your stand for the trade event of 2024

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

New vision for the future

We were privileged to learn about amazing innovations in New Zealand and around the world from Circana; the NZ Food & Grocery Council; Kantar; Onfire Design; WoolworthsNZ; the Food Innovation Network and many other industry experts at our recent FMCG Business Innovation & Marketing Summit. Turn to pg 34-37 to see some of the highlights of this informative, annual industry event.

We also announced the lucky winner of the Apple Watch prize from our recent reader survey at the Summit. The survey findings will help us optimise content delivery for you across all channels in 2024 – and we were thrilled to see that 97% of respondents “would recommend FMCG Business” to their colleagues.

Meanwhile, our industry is marking a big milestone. Grocery Commissioner Pierre van Heerden has published an open letter to the grocery sector on the introduction of the Grocery Supply Code of Conduct, which came into force on 28 September 2023. You can read the letter on the Commerce Commission website: https://lnkd.in/gRcCdSUV

The Code is designed to create fair and more transparent relationships between major grocery supermarkets and the suppliers and producers. This hopefully means more confident suppliers who can innovate and invest.

Pierre says his vision for the future is a trading environment that gives Kiwis more choice and more competitive prices. The Code is just one part of the reforms, with the aim to getting a more competitive grocery sector for New Zealand.

It takes bravery to innovate. Innovation is also the ability to see change as an opportunity – not a threat.

In this issue we bring you expert insights from the FGC, Circana, United Fresh, MenuAid and the Steindle Williams Legal team, plus consumer trends and product launches to watch.

We’d love to hear from you if you have news to share. Please keep in touch and join our daily conversations on LinkedIn, Facebook, or Instagram. We hope you enjoy this issue.

ON THE COVER

New Zealand’s number one licorice brand, RJ’s product range is proudly 100% palm oil free. Find out more on pg 24 and discover how RJ’s is driving growth in grocery.

FMCG BUSINESS IS PROUDLY ASSOCIATED WITH

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

NATIONAL SALES MANAGER

Vicky Bennett vbennett@fmcgbusiness.co.nz

ph: 021 626 115

ART DIRECTOR 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.

This magazine is printed on Impress stock from Spicers Paper using FSC® MIX source pulp from responsible sources and other controlled sources. We print using BIO-inks that contain base materials from renewable resources including wood resin (rosin, colophony), vegetable oils, linseed oil and soy bean oil. This magazine is printed by 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 © 2023 - C&I Media (NZ) Ltd

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

At the FMCG Business Innovation & Marketing Summit

Sizzling NEW Look!

Woolworths brings customers low prices to save more

Woolworths has announced it will keep the prices low for longer on more everyday essentials as part of its brand new Low Price programme.

“As Countdown changes to Woolworths we promised better, easier ways for our customers to find value when they shop us. This is what our customers said they wanted, better prices on everyday items, and we have listened. That’s why we’re excited to announce our brand new Low Price programme which promises Low Prices for longer,”

Woolworths New Zealand Managing Director Spencer Sonn said.

“We know that all families want to make healthier choices when they shop and so, for the first time, fresh vegetables are included on the Low Price programme, along with bread and dairy items.”

Shoppers will find Essentials White or Wheatmeal Bread (600g) for just $1.25, 500g of Countdown butter for just $4.90, and a 1kg block of Countdown Everyday Cheese for a low price of just $10.

Woolworths is also making it easier to help customers get their

five-plus of vegetables each day with 4kg of pre-packed White Potatoes at just $10, broccoli for $2.50 each, and pre-packed onions 1.5kg for $3.80.

Spencer Sonn said: “Our team is working incredibly hard with our suppliers to bring customers the best prices possible on those basic items that Kiwi families buy. I’m excited by how much money our customers will be able to save through the value they will find by shopping with us this Spring.

“This is a critical part of our transformation to become Woolworths NZ and shows just one of the ways we are offering good, trusted everyday value to our customers. And it is in addition to the thousands of Specials you can find in our stores every single week.”

This follows the announcement last month that Woolworths New Zealand is donating an additional $1.5 million to its food rescue and food welfare partners to support those Kiwis most affected by the cost of living and climate crises.

New supermarket for Westgate

A new retail development at Westgate, the home of Costco in Auckland, will see additional retail sites built, including a new supermarket.

Located on the corner of Kakano Road and Maki Street in Westgate Town Centre, the area is home to a 16,000m2 MEGA Mitre 10 store, together with Resene, Dulux, NZ Safety and Stihl. The complex recently welcomed Boulder Co. (a climbing gym) and Bargain Chemist. Construction is currently underway to bring in an additional 21 retail sites.

The new development by NZ Retail Property Group will include the Foodie, a grand Asian supermarket, as well as a Tesla outlet and KFC, Carls Jr., Taco Bell and Starbucks quick-service restaurants near the Costco fuel station.

Situated in the rapidly expanding Westgate Town Centre, this new development is designed to create a hub of convenience for businesses, contractors, and consumers alike.

Woolworths New Zealand Managing Director Spencer Sonn

Grocery Supply Code of Conduct now in force for New Zealand

Grocery Commissioner Pierre van Heerden has published an Open Letter to the grocery sector on the introduction of the Grocery Supply Code of Conduct (‘the Code’). The new Code came into force on 28 September 2023.

The letter sets out the purpose of the Code and what suppliers and the regulated retailers in the grocery sector can expect from the Commission. The Grocery Commissioner also sets out his expectations of the regulated grocery retailers and suppliers.

“My vision for a more competitive grocery sector in the future is one that includes a trading environment that is fairer and more conducive to confident, innovative suppliers, but it is more broadly about Kiwis getting more choice and more competitive prices from increased competition between suppliers, wholesalers and retailers,” says van Heerden.

The letter can be found on the Commerce Commission website: https://comcom.govt.nz/regulated-industries/grocery/_nocache.

The Code applies to all new agreements made on or after 28 September 2023. If you have an existing agreement with a retailer

in place, the retailer has a ‘grace period’ to offer you amendments to the agreement so that it complies with the Supply Code. The grace period ends on 28 March 2024. The Commission has published a factsheet that provides an overview of the Supply Code, as well as information on the Supply Code’s background, key features and where to get more information.

You can find the Grocery supply code factsheet here: https:// comcom.govt.nz/__data/assets/pdf_file/0022/329710/CommerceCommission-Grocery-supply-code-factsheet-28-September-2023.pdf

You can find the Supply Code on the New Zealand Legislation website: https://www.legislation.govt.nz/regulation/public/2023/0220/ latest/LMS880991.html?src=qs

A dispute resolution scheme is being set up to help resolve disputes between grocery suppliers and regulated grocery retailers. The scheme is being established by the Ministry for Business, Innovation and Employment (MBIE) and is expected to be in place by the end of 2023.

Kellogg separates into two companies

Kellogg Company’s Board of Directors has approved the separation of Kellogg Company into Kellanova and WK Kellogg Co.

The split, set to be completed on 2 October 2023, will see Kellogg Company renamed Kellanova and featuring a portfolio that is weighted towards snacking and emerging markets, while WK Kellogg Co will build on the foundation of its cereal brands and focus and integrate its commercial strategy and execution.

Steve Cahillane, Chairman and CEO of Kellogg Company, will remain Chairman and CEO of Kellanova. “After more than a year of comprehensive planning and execution, we are more confident than ever that the separation will produce two stronger companies and create substantial value for shareowners.

“We are looking forward to a new era as Kellanova, marked by a more growthoriented portfolio, a renewed vision and strategy, and an energized organization grounded by a winning culture and our founder’s values,” said Cahillane.

Gary Pilnick, who will serve as WK Kellogg Co’s Chairman and CEO following the separation, said WK Kellogg Co has a 117-year legacy of innovation and the soul of a start-up, with an organisation incredibly energized by its future.

“As a standalone company, we will benefit immediately from the executional advantages of increased focus and end-to-end integration while we modernize our supply chain and substantially improve our profit margins. We’re on a profitable journey to take this great business to the next level.”

Grocery Commissioner Pierre van Heerden

What’s

Sizzle Sizzle, BBQ Season Is Among Us!

Food Snob have launched their ever-popular authentic Cypriot Halloumi – now pre-sliced, burger-patty shaped and ready for the grill!

Our 4pk Halloumi Patties are also deliciously vegetarian for the meat-freers. Top tip: soak your Halloumi in boiling water for 5-10 minutes before cooking – pat dry and fry for a delicious, soft and stretchy Halloumi burger.

Convenient and delicious – just in time for summer BBQs.

www.foodsnob.co.nz

Classic Kiwi Onion Dip But Hold The Dairy!

Dairy-freers rejoice – you can now enjoy NZ’s most beloved dip – the Classic Kiwi Onion Dip. Introducing Veesey’s new range of Dairy Free Creamy Dips: Classic Kiwi Onion, Cheesy & Chives and Sweet Chilli – you wouldn’t know they’re dairy free!

Thick and creamy – just like their dairy counterparts and ready to celebrate summer aka the honorary ‘Chip n Dip’ season. www.veesey.co.nz

New Summer Treats From Tip Top!

NZ’S #1 Ice cream company Tip Top is launching not one but four new products, just in time for summer! Introducing Fruju x Just Juice Tropical promising to transport Kiwis to a tropical paradise. Popsicle Fruit Stack is our unique sorbet offering perfect for the whole family. For all the snackers out there, find Trumpet Minis in Vanilla and Chocolate nationwide from October in your local supermarkets.

For more information contact your sales rep. www.tiptop.co.nz

Fresh Pizza Sauce, Fresh Sales

Delmaine is launching 2 Fresh Pizza Sauces: Traditional Tomato and Creamy Garlic.  These sauces offer consumers a superior flavour experience, and retailers the opportunity to cross sell with over 2 million packs of pizza bases sold from the chiller every year. Available in 150gm pottles with enough sauce for 3 pizzas.

www.delmaine.co.nz

enquiries@delmaine.co.nz

0800 335 624

Lewis Road Creamery’s Latest Twist

Lewis Road’s much-loved Chocolate Milk has been given the twist you have been asking for – Introducing NEW Chocolate Orange flavoured milk. Made from whole milk, Whittaker’s 5 Roll Refined Creamy Milk Chocolate and Valencia orange flavour extract, it’s two flavours with one unforgettable experience. Available in 300ml and 750ml.

lewisroadcreamery.co.nz

hello@lewisroadcreamery.co.nz

0508 666 269

Best in season

Shoppers can expect to see a variety of fresh, seasonal fruit and vegetables heralding the warmer weather. There is an abundance of spring produce available including leafy greens, herbs, spring onions new potatoes and strawberries. Customers are more likely to choose fresh seasonal produce like asparagus, avocados and tangelos due to the availability, quality and versatility they offer at this time of year.

Asparagus

The highly anticipated asparagus is available in stores in October, delighting fans of this distinctive tasting vegetable. The less common purple variety has a slightly sweeter, nuttier flavour profile, which will also delight lovers of asparagus, while adding colour and diversity to in-store displays. What to look for: When selecting fresh asparagus, consumers should look for vibrant green or purple stalks with tightly closed tips, firm, straight stems and a slight sheen on the surface indicating optimal crisp freshness.

Storage/handling: Asparagus has a high-water content, therefore it’s best to handle gently to prevent bruising. Displays should be kept relatively small with fresh asparagus restocked direct from the chiller.

Nutrition: Asparagus is a source of essential vitamins and minerals. Most notably, vitamins B6, C and K and dietary fibre, which helps maintain digestive health. Additionally, asparagus is a source of riboflavin, also known as vitamin B2, which helps our bodies unlock energy from food.

Tangelo

Bright orange tangelos are a hybrid cross between a tangerine and a grapefruit. Tangelos have a unique blend of sweet and tangy flavours with an easy to peel skin. With increased availability during October, tangelos are seasonal option for consumers seeking fresh, juicy, vitamin-rich fruit.

What to look for: Tangelos stand out in stores with their vibrant, bright orange skin signalling ripeness and sweetness, while the firmness of a slightly yielding texture suggests juiciness. Retailers would be wise to regularly check for blemishes or soft spots, which can indicate spoilage or damage.

Storage/handling: For an extended shelf life, it’s recommended to refrigerate tangelos. Also try to keep tangelos separate from other fruit to prevent ethylene gas exposure, which can accelerate ripening and spoilage.

Nutrition: Tangelos are a good source of vitamin C, supporting bone health and overall immunity.

Avocado

Avocado lovers will be relieved to hear New Zealand anticipates a substantial increase in avocado production, with volumes expected to rise by 3040% compared to the previous year, due largely to improved fruit quality. Retailers may present appealing multi-buy deals to cater to both savvy customers and avocado enthusiasts.

What to look for: Avocados can be prominently displayed for customer inspection and selection, along with any helpful information on ripeness and storage tips to extend shelf life. The majority of your display should be brown/green to purple/green with a much smaller amount being olive green. Do not display black avocados as they are overripe.

Storage/handling: It’s important to handle avocados with care to prevent bruising. To extend the shelf life of avocados, first ripen them at room temperature, then store in the refrigerator to slow down the ripening process.

Nutrition: Avocados are also rich in fibre, vitamins and minerals including potassium and folate, which supports the production of red blood cells and helps maintain a healthy immune system.

“Avocado lovers will be relieved to hear New Zealand anticipates a substantial increase in avocado production

Power your day with new CLEAN Energy

Lifestyle brand Clean Collective, well known amongst Kiwi drinkers for their ‘No Sugar, No Carbs, Natural’ Vodka & Gin based premixes, has just expanded into non-alcoholic beverages with the launch of Clean Collective Energy – a premium energy alternative with natural caffeine from organic green coffee beans and delivering a burst of fruity flavour.

Forget everything you thought you knew about energy drinks! This range was created with a health conscious, sophisticated drinker in mind. One who values natural ingredients, a light and authentic fruit flavour that isn’t too sweet or over powering. Each can contains around the same amount of caffeine as a cup of coffee, to give you all the clean energy your day requires.

Available in selected Countdown, New World and PaknSave supermarkets nationwide, in three delicious flavours:

• Crisp Apple

• Forest Berry

• Peach & Nectarine www.cleancollectiveenergy.co.nz

“

Clean Collective Energy – a premium energy alternative with natural caffeine from organic green coffee beans and delivering a burst of fruity flavour.”

Sweet alternatives

Humans are hardwired to love sugar – it’s an evolutionary thing. Our ancestors developed a natural inclination towards sweetness as a survival mechanism, as it helped identify energy-rich foods. Today in the western world, our food supply is abundant, and our evolutionary sugar-seeking behaviour has manifested as a complex challenge. As we navigate this age of plenty, balancing our hard-wired attraction to sugar with the imperative for healthier dietary choices becomes a nuanced endeavour.

intake. In the year ending June 2019, simple sugars accounted for 22.0% of total calories, while by June 2023, this figure had decreased slightly to 21.7%. The volume growth rate for simple sugar calories over the same period was 4.7%, compared to total grocery growth rate of 5.7%. This shift can be attributed to the increasing awareness of the health risks associated with excessive sugar consumption and the subsequent demand for sugar-free or low-sugar alternatives.

Julie Bramley Market Insights & Research Consultant

Over recent years there has been a growing concern among consumers about their sugar intake. With a keen eye on health and wellness, the shift towards better-for-you options has been gradually reshaping the offering within our supermarkets.

But are we actually consuming less sugar? Statistics from Circana’s grocery data combined with GS1 nutritional attributes show a gradual decline in the contribution of simple sugars to total calorie

Beverage suppliers set low-sugar targets

FMCG manufacturers have responded to this call. Notably, the beverage industry has embraced the sugar-free trend. Low- and no-sugar alternatives account for 46.7% of total beverage volume sold in supermarkets and nearly 1 in every 3 units sold. It has a 32.2% share in terms of dollar value, up from 29.2% in 2020. That’s a significant change

Circana

and demonstrates the synergy of understanding consumer needs and then delivering on them.

Both of New Zealand’s largest beverage suppliers have set low-sugar targets and are continuing to walk the talk. Low or no sugar accounts for 27.4% of current Frucor Suntory volume sold and 44.2% of Coca-Cola Europacific Partners volume. In the case of the latter, volume growth rates over the past three years have dropped to 3.4% for full-sugar drinks, while no- or low-sugar drinks have grown 27.6%.

Carbonated soft drinks are one of the most significant contributors. Low- or no-sugar drinks account for 37.4% of volume. When it comes to energy drinks low- or no-sugar options have soared. In 2020, $1 in $5 was spent in this category on low- or no-sugar options. Today, it’s close to $1 for every $3 spent. More than 55% of the growth can be attributed to Frucor Suntory’s V Refresh brand and Vitaco’s runaway success, Musashi Energy, which were both launched in 2022. Close to 30% of sports drink sales are now low or no sugar, up from 21.3% in 2020, with Powerade Zero accounting for more than two-thirds of this growth. According to ADM, a global nutrition company and a leading food & beverage ingredient

supplier, 39% of new launches in the past five years in carbonated, energy, and sports drinks have included sugar-free claims. Artificial sweeteners remain very popular, but there is evidence of growth in natural sweeteners such as stevia and erythritol for products aiming for a natural, better-for-you proposition. We anticipate further growth in this sector as consumers seek more wholesome options. In conclusion, our evolutionary preference for sugar, developed as a survival mechanism, has evolved into a modern-day challenge as we strive for healthier diets. While sugar intake remains a concern, the shift towards better-for-you options is reshaping the food and beverage landscape. Statistics indicate a gradual decline in simple sugar consumption, driven by increased awareness of health risks. The beverage industry, notably, has responded to consumer demands for low- and nosugar alternatives, witnessing significant growth. This industry transformation reflects a growing synergy between consumer needs and industry responses, promising further growth in the pursuit of healthier choices.

Source: Circana Analytics Prepackaged Goods NZ Grocery, GS1 On-Pack Attribution – Nutritional Values MAT 11/06/23 & MarketEdge Grocery MAT 06/08/23

Discover a refreshing new world of tea

MJF Beverages ANZ, part of the Dilmah Ceylon Tea Company, is reimaging tea for a new generation of consumers.

While hot teas are a staple in most households, family company Dilmah is now offering Kiwis an innovative selection of natural Iced Teas, Low Sugar Tea Sodas and Premium Tea Mixers, extending the promise of taste, goodness and purpose to ready to drink teas. New Zealand is the first country in the world to launch this new and exciting Dilmah Low Sugar Tea Soda range.

These premium drinks are unique, connecting with New Zealanders’ appreciation of fine tea and the preference of a new generation of consumers for plantbased, authentic, ethical and sustainable beverages.

Crafted with brewed flavours and blended with the highest levels of real tea, this new segment of tea sodas delivers a sophisticated,

complex beverage, a healthier soft drink replacement and something special for those who are sober-curious.

With great flavours like Yuzu & Elderflower, Tropical Hops and Brewed Ginger & Lemon, Dilmah Tea Sodas deliver flavour while being low in sugar with the benefits of natural antioxidants from real brewed tea.

“With Kombucha dropping off in popularity, consumers are looking for the health benefits of tea without the aftertaste. Dilmah Low Sugar Tea Sodas offer something fresh and new for the long hot summer ahead,” says Mark Freeman, General Manager MJF Beverages ANZ.

For more information contact info@dilmahdrinks.co.nz or visit www.dilmahdrinks.co.nz

“Close to 30% of sports drink sales are now low or no sugar”

Delicious deli food

There’s a trend towards more conscious purchasing of deli and cheese items, including plant-based alternatives and new pack sizes offering value-for-money.

“Shoppers are purchasing smaller amounts, more often to minimise potential wastage and keep costs down,” explains Foodstuffs North Island Category Manager, Rebecca Tuhakaraina.

“We’re also seeing a continued trend towards meal solutions for those short on time, from Simply Dinner meal kits and freshly topped deli pizzas to hot chickens with salads and baked fresh buns.”

Hutton’s continues to provide good value to Kiwis

This summer will see a new brand look for Hutton’s sizzling across all your Chilled Deli and Christmas Ham products. Hutton’s is a wellestablished brand in the New Zealand market, dating back to 1882, and this new look brings the Hutton’s heritage of being a great family value offer, back to the forefront.

The new look was strongly influenced by design elements from its past but given a modern twist to ensure that it pops on shelf and connects with today’s shoppers. Fun call outs around product usage were inspired by the humour of historical Hutton’s advertising. All up, a classic simple design drawing from the past to appeal to the future.

With 84% of Kiwis concerned about rising food costs, and 52% becoming more cautious and careful with their household spending1, Hutton’s has also taken the opportunity to adjust their product offer. Hutton’s have launched a range of prepacked Shaved Ham 200g, Sliced Ham & Chicken Luncheon 300g and Shredded Chicken 200g. These will all be popular with families looking for great value, allowing them to enjoy the products they love without breaking the bank.

The Hutton’s team also considered that consumers are adjusting their spending to ensure Bacon is still in their basket and the second largest volume by pack size in the Bacon category is 501g-999g, growing at +8% value2 and +0.6% volume. With this in mind, the team relaunched their Bacon range with Streaky 400g, Shoulder 500g and Middle 600g. Kiwis love their bacon simply smoked vs precooked and so they’ve also adjusted the format to suit moving away from precooked.

The new look and new products are rolling out on shelves now, keep an eye out for them!

1 NielsenIQ Homescan Dec 2022

Food Snob – authentic deli cheese & antipasti

This October, Food Snob – known for their passion for great tasting, authentic deli cheese and antipasti is launching an extension to their loved Cypriot Halloumi.

The #1 selling authentic Halloumi in Service Deli* is now available in a NEW convenient pre-sliced and burger patty-shaped 4-pack, just in time for the upcoming BBQ season!

Food Snob Cypriot Halloumi is the only authentic Halloumi available in mainstream NZ retail market. The unique characteristics of Cypriot Halloumi production delivers unparalleled flavour and caramelisation when grilled. The blend of Cow, Goat and Sheep’s milk used in traditional Halloumi is what delivers its unique characteristics, all sourced from local farms from around the island of Cyprus.

“We usually see sales lift by over 50% over the summer months and we are super excited to launch these to bring variety and convenience to the holiday BBQ season,” says Brand Manager Kim Mar.

The Food Snob Cypriot Halloumi Burger Patty 4pk is also conveniently vegetarian and packs a punch with 12.6g of protein per patty. For more information on Food’s Snobs NEW Cypriot Halloumi Burger Patty 4pk and the rest of their authentic deli cheese and antipasti range, head to www.foodsnob.co.nz or email info@foodsnob.co.nz.

*(Circana MAT Dollars 6/8/23)

Grater Goods

Grater Goods complete deli range of Pastrami, Pepperoni, Chickun and Chorizo is available at Supie, Foodstuffs South Island, Moore Wilson, Super Value and Fresh Choice nationwide. Sliced Pastrami and Pepperoni are available in Foodstuffs North Island.

Grater Goods famous Roast Furkey and Roast Chickun will now be available as the first plant based alternative this Christmas in Countdown, selected New Worlds, PaknSaves, Farro, Moore Wilson and The Vegan Shop.

“It’s been a big year for new product launches with the arrival of new sliced Pepperoni, sliced Chickun, Roast Chickun as well as brand new packaging and formats across the range including this month’s launch of the

new shelf ready displays for the chilled deli range,” explains Sian Leonard, GM Sales NZ & AU Grater Goods. “We continue to receive incredible support from Foodstuffs and are thrilled to be launching our Christmas Roast Glazed Furkey and Roast Chickun with Countdown, Supie and Farro this month.

“Grater Goods kaupapa is developing delicious plant based charcuterie and cooking alternatives and consumers who know us well will be anticipating a significant disrupter to the chilled seafood category with one of our most loved products to launch into mass market grocery with a new look, new format, same mind altering taste experience in early 2024.”

Plant based demand continues to rise, driven by flexitarian trends. More than 30% of Kiwi consumers are now reducing meat consumption for health and environmental reasons* and 14% of New Zealanders identify as vegan or vegetarian, explains Leonard. Combined that’s over 40% of shoppers looking for meat alternatives during the week.*

“The biggest challenge for the plant based sector is where this fits in store. Flexitarian consumers expect to find new alternatives alongside traditional meat and dairy products and don’t consider themselves ‘vegan category’ shoppers. However, the plant based, vegan, vegetarian spaces have evolved significantly in supermarkets, bringing meat-reducers to the destination. In the near future we anticipate plant-based will be similar to the journey of the organic category, initially its own category and destination in store, but as retailers understand the evolutionary shift to mainstream it will move across categories alongside its traditional counterparts. Retailers who understand the growth, demand and immediate need across the mainstream will ultimately win share with consumers,” says Leonard. www.gratergoods.com

*Source NZTE 2021 Report NZ & AU and 2019 Colmar Brunton data commissioned by Food Frontiers

Champagne & Quince Fruit Paste

Introducing Champagne & Quince Fruit Paste – a tantalizing addition to help you celebrate in style. Crafted with precision and passion, this exquisite creation is designed to elevate your entertaining experiences, turning the ordinary cheese and crackers into a lavish feast for the senses.

Champagne & Quince is more than just a condiment; it’s a symbol of sophistication and culinary excellence. When you choose it, you’re choosing to indulge in the finer things in life and share them with your loved ones. It’s about savouring each moment, creating memories, and turning ordinary gatherings into extraordinary ones.

Available October through New World, Countdown, Pak’nSave, and local independent retailers. Champagne & Quince promises to be the secret weapon in your entertaining arsenal. It’s the touch of sophistication that will set your gatherings apart from the ordinary. Whether you’re hosting an intimate wine and cheese night, or a grand soirée for a special occasion, Champagne & Quince Fruit Paste will be your go-to companion. Embrace the sophistication, indulge in the luxury, and let Champagne & Quince be your secret ingredient. Because life is too short for ordinary gatherings – make them extraordinary with Champagne & Quince Fruit Paste!

To order contact office@randm.co.nz or call +64 4 976 0251

Source: Circana MarketEdge Grocery Data MAT to 13/08/23

The FMCG Business team endeavours to

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

Emborg’s new cheese launches: elevating the New Zealand cheese experience

Since 1947, Emborg has introduced its exceptional cheeses from Denmark, Italy, France, and other European countries. They are set to excite the New Zealand market with a range of new cheese offerings and are poised to impact the consumer shopping experience. Here’s why you should be eagerly anticipating these additions to your cheese aisle:

1. Unique flavours & convenience: Emborg introduces St. Paulin, Cumin Gouda, and Red Cheddar—unique cheese types to be launched in New Zealand. Besides, discover the Cheese Strips and Cheese Triangles, individually wrapped for on-the-go enjoyment that is trending in consumer needs.

2. Expanding basket sizes: Emborg drives up basket sizes with the new cheese launches, enticing customers to explore more premium cheese without breaking the bank. Perfect for weekend gatherings, Friday meals, and afternoon snacks.

3. Meeting Preferences of Consumers: According to a recent consumer study conducted in the New Zealand market, 59% of Kiwis enjoy exploring different cheese types and flavours1 Additionally, 42% actively seek out specialty cheeses with unique flavours1 Emborg’s new cheese flavours will definitely satisfy cheese enthusiasts.

4. Cultural Significance: Emborg’s Saint Paulin crafted in accordance with traditional French cheese-making practices and authentic Blue Dane

mould cheese from Denmark will resonate with the 49% of New Zealand consumers who appreciate cheese’s cultural significance1

5. Strong Presence: Emborg is the #2 fastest-growing grocery brand in cheese service deli, growing at +30% compared to the two-year average2 This speaks to the brand’s reputation and its ability to meet the evolving preferences of the market.

In conclusion, Emborg’s new cheese launches offer unique, high-quality cheese experiences. With the potential to increase basket sizes, cater to adventurous taste buds, and uphold cultural significance, these offerings elevate the cheese game in New Zealand.

Embark on a cheese journey with new offerings by Emborg from Europe! For orders contact info@goodfoodgroup.co.nz

“Emborg introduces St. Paulin, Cumin Gouda, and Red Cheddar — unique cheese types to be launched in New Zealand”

Iwi-owned fishing company Moana New Zealand has been given Commerce Commission approval to acquire Sanford’s Annual Catch Entitlement (ACE) for much of its quota of North Island inshore species through a new long-term agreement. This will make Moana the largest inshore fisheries company in Aotearoa.

The transaction is subject to one remaining commercial condition, and Moana is working with Sanford to promptly satisfy this condition.

Under the transaction, Moana will take over the catching, processing and selling of fish utilising this ACE. Inshore fisheries are those out to 12 nautical miles from the New Zealand coast, and the transaction is for a minimum term of approximately 10 years.

Meanwhile, the Countdown team told FMCG Business: “In seafood, freshness seems to be the most important factor for customers. It is the most important product purchase driver as we have seen the change to seal fresh packaging resonating well with customers. This is also convenient for customers. We have seen a demand for smaller packs in the hot smoked salmon areas as well.”

Aoraki Salmon

Aoraki Salmon has been a beloved salmon brand for over two decades. They are New Zealand’s only commercial producers of smoked Freshwater King Salmon grown in the freshwater canals that surround Aoraki, Mt Cook.

It has been an exciting few years for Aoraki Salmon, marked

by the success of their Pōhutukawa Hot Smoked Salmon Fillet. Initially conceived as a limited edition offering, its popularity led to it being ranged permanently as a 180g portion and a half fillet. The Pōhutukawa Hot Smoked Salmon fillet won the Chilled Award at the 2022 New Zealand Food Awards and has now become a staple for many Kiwis at Christmas.

Adding to the range, Aoraki Salmon introduced the delectable Smoky Salmon Spread last year. A blend of Pōhutukawa Hot Smoked Salmon, cream cheese and lemon juice, it is perfect for any time of day whether it’s breakfast or snack time. The Smoky Salmon Spread also won gold at the 2022 New Zealand Artisan Awards.

And now, Aoraki is thrilled to unveil its latest creation, the BBQ & Horopito Hot Smoked Salmon Portion. This product boasts a sweet, tangy BBQ flavour, expertly complemented by the delicious smokiness of apple wood. A touch of Horopito adds at gentle spice hit, infusing it with a unique Kiwi twist.

Aoraki Salmon continues to set the standard for innovation in smoked salmon and is committed to delivering premium products that capture the flavours of New Zealand. Stay tuned for the launch of sensational new products never seen before in the smoked salmon category.

If you are a store wanting to range Aoraki Salmon, please contact your Alliance Marketing Rep or send your enquiries to info@aorakisalmon.co.nz

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

FISH & SEAFOOD

Plant-based goodness

What’s new and trending in stores right now?

The World Health Organisation’s study Climate Change 2023: Synthesis Report – which has been dubbed a survival guide for humanity –highlighted eating more plants and less meat as one of ten solutions needed to mitigate climate change.

Red meat intake per capita in New Zealand has declined by a staggering 45% compared to 20 years ago. Health concerns appear to be among the primary motivators for reducing meat consumption, with weight loss and cholesterol reduction named as some of the driving factors.

Producers have embraced these trends and offer a wide range of plantbased innovations to cater for vegan and health-conscious shoppers.

New Zealand’s first to market plant-based charcuterie business Grater Goods has released a complete range of alternative deli meats and if early uptake is anything to go by, lovers of a good grazing board can expect to find them popping up on platters everywhere.

Grater Goods is a Christchurch-based producer of premium plantbased delicatessen goods. Founded in 2018 by musician and chef Flip Grater, the company has quickly gained a reputation for its delicious, high-quality products, which are made with sustainable and ethical practices in mind.

With many New Zealanders either reducing meat consumption, or going flexitarian, vegetarian or vegan for health and environmental reasons, demand for delicious meat alternatives has seen Grater Goods range flying off the supermarket shelves.

The Grater Goods deli meats range is available in selected supermarkets nationwide and comes in four variants; sliced Pastrami 100g, sliced Pepperoni 100g, sliced Chickun 100g and Chorizo log 200g. Grater Goods products are available in stores throughout New Zealand and online at gratergoods.co.nz.

“We saw an opportunity for a dairyfree take on the classics”

Kim Mar, Veesey Brand Manager

Ice Creams & Desserts

Value is incredibly important right now, but this doesn’t necessarily mean customers are cutting back on quality, says Foodstuffs North Island Category Manager Liam Wilson.

Liam explains: “We’ve seen a definite rise in people treating themselves with premium indulgence ice creams as Kiwis reduce the dessert occasion trips, like visiting ice cream stores and are opting to add a premium ice cream pint or premium dessert to their usual grocery shop.

“A new trend we have seen in the frozen desserts and ice cream categories is the snacking segment, with ice cream bites and more recently chocolate-covered fruits. Goodness Kitchen fruit bites are a new product in this category, which are appealing in terms of fruit content and a smaller portion size.

“Another key product in this segment are Streets Cookie Crumble bites, which performed so well, they went out of stock! We look forward to having them returning to shelves very soon.

“At the end of the year Pams will launch three new flavours of cheesecake, strawberry, passionfruit, and Bavarian chocolate, adding more options and value for people shopping in the frozen desserts section.”

The Countdown team is seeing the following trends in their stores:

• Textures - in the way of inclusions within ice cream or concepts such as Mochi with their soft dough outer

• Snacking/bite sized treats or portion controlled (minis)

• Maximum inclusions and/or toppings, such as Ben & Jerrys Topped or Sundae ranges

The Countdown team highlights the following NPD to watch:

• Eat Kinda - Ice cream made from Cauliflower (only in 90 stores)

• Little Moons Mochi Ice Cream

• New flavours in Countdown 2 Litre - Salted Butterscotch, Rainbow & Coffee Latte

• Cadbury Pints

• Trumpet Minis

• Popsicle Fruit Stack

• Magnum Doubles

• Ben & Jerrys Tony’s Chocolonely

Calling all cookie lovers! Get ready to embark on a delectable journey with the new Brookie Cookie Pie

At Original Foods Baking Co., we’re not just passionate about baking; we’re obsessed with it. With over three decades of experience in the industry, we’ve mastered the art of creating sweet delights. Our commitment to quality and love for baking have made us a household name in New Zealand, and beyond.

Inspired by American-style skillet cookies our Cookie Pies are an indulgent, baked sweet treat, found in the frozen department of all good supermarkets. Launched in 2021, a brand new flavour, the Brookie Cookie Pie, has just arrived! The new Brookie Cookie Pie is the perfect fusion of two beloved classics, designed to ignite your taste buds and satisfy your sweetest cravings.

Imagine layers of soft brownie and classic choc chip cookie, held together with a smooth choc centre. The result? The Brookie! Not just a brownie, not just a cookie, the Brookie is a delicious blend of both!

Join us on this mouthwatering journey as we redefine the cookie experience with the Brookie. But wait, there’s more! We also have three other delectable Cookie Pie flavours; Gooey Caramel, Apple Snickerdoodle, and a Gluten-Free Brownie Cookie Pie. Available in the frozen section of all leading supermarkets.

Discover the irresistible world of Original Foods Baking Co., where every bite is a testament to our passion for baking and our dedication to delivering joy, one delicious treat at a time.

For more information and orders call 03 354 4465 or email yummy@originalfoods.co.nz.

New from Tip Top

Summer is just around the corner and for the ice cream category, this is the peak selling season! Water ice or Refreshment is the key growth segment during summer with its segment share of total ice cream sales almost doubling during the warmer summer months*.

Fruju is the leading brand in Refreshment with 50% share of segment*, and this summer has an exciting new limited-edition flavour - Fruju x Just Juice Tropical, a fantastic collaboration with one of New Zealand’s most loved juice brands. Launching nationwide in October, the Fruju x Just Juice Tropical ice block combines the beloved Just Juice tropical flavours of Pineapple, Orange, Mango, and Passionfruit with refreshing frozen Fruju to keep you cool this summer. Crafted with real fruit juice, this treat guarantees an authentic taste that evokes the essence of a tropical island getaway.

Additionally, there is more exciting news from Tip Top, with the popular Popsicle brand launching a highly innovative fruit sorbet - Popsicle Fruit Stack. This is a unique combination of fruit shaped extruded sorbet with the refreshing taste of strawberry, orange and apple, all on one stick.

Finally, you can’t beat a good snack, and it’s even better when it’s an ice cream snack. Trumpet, the market leader in ice cream cones* is launching a new range of Trumpet Minis, which will feature 6 mini cones in each

category insights

I CE CREAM & FROZEN DESSERT

* denotes value AND unit growth > +2%

Source: Circana MarketEdge Grocery Data MAT to 13/08/23

box - perfect for families or when you simply run out too quickly at home. Trumpet Minis come in vanilla and chocolate flavours and will be available from supermarkets nationally from 23rd October.

* Source: Circana Grocery Scan data to 10.09.2023

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

RJ’s Confectionery - proudly made in New Zealand

RJ’s Confectionery is enjoyed across New Zealand and globally.

World famous for their delicious licorice, RJ’s also makes some of New Zealand’s favourite confectionery brands, which were added to their existing range in 2018.

The full RJ’s product lineup includes iconic Kiwi lollies like Mackintosh’s, Jaffas, Oddfellows, Fabulicious and Heards as well as old favourites like Black Knight and RJ’s Licorice Logs, Allsorts, Twists, Balls and Bullets.

They employ over 120 people in Levin and are proud of the contribution they make to the local community.

As well as being New Zealand’s number one licorice brand, RJ’s product range is proudly 100% palm oil free. RJ’s commitment to sustainability has removed 100 tonnes of palm oil annually from the supply chain, the equivalent of 38 rugby fields of deforestation.

“The sugar category (excluding Gum) is worth $175m and is growing at 17% (MAT to 3rd Sept 2023),” says the RJ’s team. “In the category, Fabulicious is growing at 55% and is responsible for the highest dollar growth of any other brand in the confectionery category in grocery. Both the core range and the recent NPD is performing strongly.

Fast Facts

In May this year we launched some innovative products under the Fabulicious brand that included duo sour gummy rings, duo gummy rings, duo two headed snakes and sherbert fizz mixed flavours. In addition, we relaunched the Fabulicious brand with the new look packaging appearing on shelf from August 2023.

We have seen a +10% growth in brand awareness for Fabulicious over the last 10 months, with even stronger brand awareness growth amongst 18-24 year-old shoppers.

• RJ’s began in 1995, in Levin, founded by licorice lover Roger Halliwell and his son Regan James (where the RJ’s comes from) Halliwell.

• RJ’s is NZ top licorice brand, the market leader.

• 350 million RJ’s lollies are eaten every year.

• 1 in 5 non-chocolate confectionery purchases in NZ belongs to RJ’s.

• RJ’s have sold over 1 million bags of Fabulicious in the last 12 months.

• The entire range is 100% palm oil free.

• The Fabulicious brand was acquired by RJ’s in 2018, since then growing from strength to strength.

• The Fabulicious range has no artificial colours.

We see seasonal and gifting events as an opportunity for growth across our range. As we head towards Halloween, we will be offering 1kg Mackintosh’s which are perfect for trick or treating. Delicious, chewy, individually wrapped toffees, generations of Kiwis have grown up loving the creamy taste of Mackintosh’s toffees. Not too hard, not too soft, with six de luxe flavours to choose from; coconut, egg & cream, mint, malt, harrogate and toffee de luxe. And for a short time only, in the lead up to Christmas we will be offering our famous 250g Black Knight Gifting box. Our assortment comes in a variety of shapes, twists, laces, peashooters or ribbons. There is something for everyone. The perfect Christmas gift.” For enquiries please contact admin@rjs.nz

“RJ’s commitment to sustainability has removed 100 tonnes of palm oil annually from the supply chain, the equivalent of 38 rugby fields of deforestation.”

Sophisticated drinks for the moderation movement

Family owned and operated, the makers of Finery Premium Cocktails continue to develop their beverage offering in the better for you space whilst carrying out their mission of changing our drinking culture.

“Our sole mission at Finery is to reshape our drinking culture by offering better for you low and no alcohol products readily available at an accessible price point,” explains Founder Jane Allan.

“At Finery we take the judgement of choosing not to drink away by creating our beverage ranges in both options. It looks the same and tastes the same, you get to choose your way.”

In 2020 Finery were the first to market in New Zealand Grocery to open the category with a 0% better for you ready to drink range in a replication of their own, earlier alcohol recipes.

“This move was the beginning of our moderation movement journey for community to promote that drinking less or not drinking at all is fabulous and removing the stigma of a non-alcohol beverage,” says Jane.

“Since our launch Finery has been consumed by more than 151,000 people, we have been awarded internationally for our taste and creation of a brand fit for purpose to deliver a unique premium better for you experience.”

In 2022 Finery took home 11 medals in New Zealand, 1 International Wine & Spirits Medal and a place as NZ Food Awards Beverage finalist. Finery is a locally owned and operated, Takapuna-based company and this month’s finalist in the FMCG Business Product of the Year Award. www.finerycocktails.co.nz

FMCG BUSINESS Product Of The Year

FMCGPRODUCT OF THEYEAR • PRODUCT OF THE YEAR

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

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

“Our sole mission at Finery is to reshape our drinking culture by offering better for you low and no alcohol products readily available at an accessible price point”

Finery Founder Jane Allan

Kiwi innovator eyes 100,000 hot dogs a day

Producing 100,000 hot dogs a day and expanding into Australia and the Pacific is on the cards for Christchurch’s Golden Goose Foods as it completes a million-dollar upgrade and moves into a new factory triple the size of its current facility.

Golden Goose makes Howler Hotdogs - a familyowned business reinventing the humble hotdog. Since 2021, its sales have doubled as demand for its premium hot dogs surged in supermarkets and the food service sector. Also catering for special dietary needs, its award-winning vegan hot dog has provided consumers with plant-based alternatives.

Founder Jo Williamson says they hope to begin exporting in the second quarter of 2024. “Our multi-million-dollar upgrade means increasing our capacity to meet local and international demand. We’re working with New Zealand Trade and Enterprise to get ready to enter Australia, and we’re developing a good understanding of what the market requires and how to ‘show up’ there,” she says.

Williamson says they’ve been looking for a new factory for the past few years and their new space is triple the size of their current operation.

“Now, we can make up to 100,000 hot dogs a day on our new custom-designed production line, and we’ve also expanded our

made in NZ

separate dedicated facility for our gluten-free hot dog production. “A new value range will also be available before the end of 2023. The grocery sector has asked us to create an offering that gives consumers more choice and helps them balance their food budgets. We are excited as we continue to expand our footprint across New Zealand supermarkets,” she says, Howler Hotdogs’ Pacific expansion is planned for later in 2024. To find out more visit www.howlerhotdogs.co.nz

Whittaker’s creates fruitful indulgence with new limited editions

Whittaker’s has added two delicious new limited-edition blocks to its 100g range, perfect for fruit lovers.

Whittaker’s Raspberry & 50% Dark Chocolate features beautifully tart raspberry pieces in decadently rich 50% cocoa dark chocolate, and Whittaker’s Orange & Hazelnut in 33% Creamy Milk features crunchy roasted hazelnut pieces in orange-infused 33% cocoa Creamy Milk Chocolate.

Whittaker’s Co-Chief Operating Officer, Holly Whittaker, says the release of these limited-edition flavours reflects Whittaker’s commitment to being responsive to its Chocolate Lovers.

“We know lots of our Chocolate Lovers are also fruit lovers, so this is for them. But these new limited-edition flavours are so delicious, with the perfect balance of flavour and texture, that we’re sure they’ll tempt many others,” says Holly.

Whittaker’s Raspberry & 50% Dark Chocolate and Whittaker’s Orange & Hazelnut in 33% Cocoa Creamy Milk Chocolate feature vibrant, playful packaging that differentiates them as a limited-edition release from Whittaker’s permanent Artisan Collection and Cocoa Lovers 100g ranges.

Like all Whittaker’s chocolate, they are made from beans-to-bar at its factory in Porirua. They are also proudly palm oil-free and made with 100% Rainforest Alliance Certified™ Ghanaian cocoa beans.

Whittaker’s Raspberry & 50% Dark Chocolate and Whittaker’s Orange & Hazelnut in 33% Cocoa Creamy Milk Chocolate are available in stores nationwide from 25 September. As a limited-edition release, there is a limited quantity of each flavour and they will only be available until stocks run out.

Introducing NZ’s first skincare range for expecting Mamas

Glow Lab are bringing their expertise in naturally efficacious skincare to expecting mums across New Zealand this month, with the launch of Glow Lab Mama.

The new range is the first of its kind in grocery, with Glow Lab delivering to Kiwi women seeking accessible, natural solutions designed to address the unique demands of pregnancy on their skin.

Harnessing the power of nature and science, Glow Lab Mama has been formulated specifically for women’s skin needs during and after pregnancy, helping to support tight, stretching skin. The trio of new ‘Bump’ products were also developed to support overall wellbeing, creating moments of mindful relaxation and connection with self and with baby.

Designed to naturally nourish, hydrate and gently restore skin, the range include a Bump Oil, Bump Bath Soak and Bump Butter, which are all made with scientifically effective ingredients to revitalise skin, support skin’s appearance and elasticity, and help prevent and repair stretch marks.

Emma Brown, Senior Brand Manager at Glow Lab, comments, “Glow Lab’s unwavering commitment to utilising natural ingredients and leaving out harmful skincare ‘nasties’ aligns seamlessly with the desires of Mamas seeking the best skincare solutions during their

body’s natural transformative journey. It’s important to know what you’re putting on your skin has been designed for your unique skin needs, and to be able to trust that it is gentle and effective, especially during pregnancy.”

Glow Lab Mama is proudly made in New Zealand.

New premium natural ‘Glow Lab Baby’ range hits shelves

Taking care of your little one’s delicate skin has just been made easier with the launch of new Glow Lab Baby. Already a trusted and leading brand in the natural skincare category, Glow Lab Baby provides parents with a safe, gentle and effective option to support baby’s bath, bedtime and nappy change routines.

Expertly formulated to provide gentle protection, Glow Lab Baby sources from nature and combines it with scientifically effective ingredients to nourish, hydrate and soothe, for soft, supple and healthy skin.

Not only beautiful to use but also beautiful to display, Glow Lab Baby features illustrated characters by artist Samuel Sakaria, a talented Kiwi illustrator originally from Tokelau in the South Pacific.

Made in New Zealand with natural, vegan formulations and free from skincare ‘NO NO’s’, the range of four includes:

Glow Lab Baby Wash & Shampoo:

a nourishing 2 in 1 blend enriched with Betaine to maintain skin’s moisture balance and rice protein to strengthen hair. Enriched with Vitamin E and Pro Vitamin B5.

Glow Lab Baby Bedtime Bath: A relaxing bubble bath blend formulated for baby’s bedtime routine, soothes with the calming essence of lavender and chamomile essential oils.

Glow Lab Baby Bubble Bath: A gentle bubble bath blend with hydrating Coconut Oil and Glycerin and a light fruity fragrance. Designed for bath time fun, while nourishing baby’s delicate skin.

Glow Lab Baby Soothing Nappy Cream: A healing barrier cream that soothes irritated skin and helps protect baby’s sensitive skin against nappy rash. Enriched with 15% zinc oxide, coconut oil, and chamomile.

For more information visit www.glowlab.co.nz

CCEP NZ donates $34,000 to local charities

Coca-Cola Europacific Partners New Zealand’s (CCEP NZ) 2023 Support My Cause campaign saw the company donating $34,000 to local charities in Aotearoa, New Zealand.

Now in its second year in New Zealand, Support My Cause is a global initiative designed to support local charities, community organisations or good causes that resonate with CCEP’s employees. This year, employees at CCEP NZ nominated and voted for local charities that strive to make a difference in sustainability, community, inclusion and diversity.

The recipients of the 2023 Support My Cause NZ funding round are; Heart Kids NZ, nominated by Emma Smith (Coffee Marketing Manager), Pet Refuge nominated by Lana Vershinina (Safety Advisor), Fair Food nominated by Dawn Goodeve (Procurement Category Manager) and Buttabean Motivation nominated by Tinoi Savea (Load Scheduling Specialist).

General Manager Strategy & Brand at CCEP NZ, Wendy Rayner said that the initiative is an incredible opportunity for CCEP employees to support charities that are meaningful to them.

“Support My Cause is just one of the important initiatives that

profile

we can provide an opportunity for our passionate team to give back to causes that are important to them and their communities,” said Rayner.

Taste of Cassia, at home

Cassia at Home is a brand of flavoursome heat and eat Indian curry sauces stocked at more than 60 supermarkets and stores nationwide.

The brainchild of chef Sid Sahrawat and his wife Chand from Cassia – an award winning modern Indian restaurant located in Auckland - the sauces are created using the same recipe as the restaurant.

So easy to use, customers simply cook their favourite vegetable, fish, meat, plant protein or combination and add the sauce to the pan, heat, and then it’s ready to eat.

Initially sold to customers during Covid lockdown, the first run sold out within hours. The couple recognized they needed a contract manufacturer to sustain demand; after 18 months they shifted production to India to ensure the sauces were made, close to the source of the spices, enabling them to reduce the retail price of the jars by 30%.

After moving to contract manufacturing from 2020 to 2021, initial growth was 500%, with year-onyear growth between 33% to 50% thereafter. Included in the range are four flavoursome sauces, which are gluten free and have no artificial flavours or preservatives.

Korma (a beautifully thick, mild sauce made with almonds and cardamom),

• Makhani (a medium spiced “butter chicken” sauce made with cashews for the ultimate velvety finish),

• Madras (a moreish blend of coconut milk, curry leaves, and mustard seeds in a medium spicy tomato-based sauce),

• Karahi (a spicy, tomato-based sauce).

For retail enquiries contact Raj Chandan on 022 106 1529 or email Rajesh at raj@cassiaathome.com. For more information, see www.cassiaathome.com

Heart Kids NZ (L-R) Telesia Faafoi, Montee Stehlin, Amelia Smith, Emma Smith, Mel Langley, Sarah Melton

First social supermarket for Hawke’s Bay

Foodstuffs North Island has opened Hawke’s Bay’s first social supermarket in Onekawa.

Social supermarkets are a fresh and dignified approach to food support. Instead of providing pre-filled food parcels to individuals experiencing food insecurity, they can select the items they need in a supermarket-style environment. This empowers people to make the choices that best align with their family’s dietary, cultural, and personal preferences.

Food and grocery products are offered at low or no cost, utilising a points system, all within a standard supermarket environment, making healthy and affordable food accessible to everyone in the community.

Chris Quin, Chief Executive of Foodstuffs North Island said: “In the aftermath of Cyclone Gabrielle we worked closely with the team at Nourished for Nil to distribute over $223,500 of PAK’nSAVE gift cards to those most affected. When we were looking for a local partner to open a social supermarket with, Nourished for Nil were the obvious choice. The cost-of-living crisis means many hard-working Kiwis are struggling to make ends meet and demand for food support has surged across the country. This social supermarket is going to

provide dignity and choice for families who need a helping hand.”

This is the eighth social supermarket opened by Foodstuffs NI in the last two years and the co-op is committed to opening more. Each social supermarket is opened in collaboration with a local community organisation and offers wraparound services, including access to social workers and financial mentors.

Christina McBeth, Founder of Nourished for Nil said: “Having a social supermarket is going to make such a huge difference for people affected by the cyclone. It’s a long road to recovery and many of the subsidies have lapsed and many people are still living in less than ideal situations and still having to prioritise feeding their kids and pets over themselves. We’re confident this social supermarket will go a long way in helping get families back on track. The high cost of living has been amplified here in the Hawke’s Bay because of the cyclone. Our people are really struggling and having another option for helping increase food security will be welcome.”

PAK’nSAVE Tamatea, under the guidance of Owner Operator Andrew Graney, will act as the buddy store for the new social supermarket, providing ongoing support and training to ensure the store’s success.

Unlocking potential and accelerating growth of FMCG brands

The passion and dedication behind many of New Zealand’s most upand-coming brands is one of the reasons Rebecca Brook loves doing what she does.

With ‘better for you, better for the planet’ being a must-have in business strategy, much of NZ’s greatest innovation is in this space and it’s an exciting place to be.

With 18 years global experience in strategy, innovation and go-tomarket planning for both corporates and scaling businesses, Rebecca is passionate about sharing her expertise and knowledge to enable FMCG brands to create greater impact in the health & wellbeing of their consumers.

After an uncertain two years, and the hype of the election, now is the time to develop your business plan and roadmap for 2024.

Many clients feel confused or overwhelmed by ‘what to do’ and

‘how to do it’, with others eager to improve their growth trajectory quickly. No matter what stage your business is at, these four tips remain consistent as the foundations for strong growth:

1. Consumer-centricity: a deep understanding of your consumers attitudes, beliefs and behaviours will set firm guiderails for all other

2. Strategy before tactics: you need to know your target, positioning and objectives first;

3. Embrace your growth mindset: Test, learn, adapt and test again; and

4. Focus for growth: Don’t try to do too many things.

If you’d like to explore how working with Rebecca could fuel growth in your business, reach out directly to rebecca@rise-nz.com or visit www.rise-nz.com

Rise Growth Lab Founder Rebecca Brook

Christina McBeth, Matt Heap and Andrew Graney at the new social supermarket in Onekawa.

Working towards better health outcomes together

During the first major debate of the election campaign, the leaders of the Labour Party and the National Party were asked for their position on a sugar tax. Both rejected it, and this was reinforced by the Minister of Health in RNZ’s ‘Off the Shelf’ series, in which Guyon Espiner looks at “the quiet struggle to stop us eating ourselves sick”.

I sat down for an hour with Guyon for this series and experienced first-hand his surprise at evidence the industry was working towards better health outcomes, its willingness to play its part, the voluntary measures being pursued, and the rejection that profit was the sole motivator of the businesspeople I work with every day.

I cited the Food Industry Taskforce called for by Ministers in 2018. NZFGC took on the important role as secretariat for the cross-industry group. A report from the taskforce, containing 51 recommendations of what industry could do to combat obesity, was delivered to the Government in December that year.

Obesity is a risk factor for type 2 diabetes and other serious health issues. In 2021, Diabetes NZ estimated type 2 diabetes costs New Zealand $2.1 billion and would increase to $3.5b by 2040 if unchecked. Cost is one dimension, but the impact on people’s health, including shortened life expectancy, risk of ending up on dialysis, and amputations, is serious and gruesome.

The ripple effects for families, communities, the creaking health system, and the country as a whole is significant too.

Type 2 diabetes is a preventable and reversible illness, and we need to do better.

So, what happened to that 150-page report? Well, 11 months after it was delivered, in November 2019, a response was received from the Government that indicated

more engagement would take place in 2020. There was a meeting the following February, and then we all remember what happened in March 2020, and it’s understandable the focus and resource wasn’t there for a period from Ministers and overworked health officials.

Industry continued to work on implementing the recommendations, and in December 2021, three years after the initial report to the Government, NZFGC provided an update on progress of the 51 recommendations.

I was heartened to read in that report of the progress made, and surprised and disappointed the response from the Minister was a one-page letter. She thanked NZFGC for the update, saying she was glad she could rely on our ongoing support as a representative of food suppliers doing “valuable” work in this area and that it was pleasing to see industry working to reverse the worrying trends. She said further engagement would take place the following year. I cannot find any evidence of further engagement on this topic.

Importantly, the NZFGC report recommended the Government urgently conduct National Nutrition Surveys of children and adults, noting these hadn’t been done since 2002 and 2009 respectively.

I remain perplexed as to why there still isn’t funding to complete this vital work. The cost is estimated to be around $10-$15m – a fraction of the $2b cost to implement the removal of GST from fruit and vegetables, and around the cost of a small or medium road roundabout.

I think we know now that the evidence for the removal of GST achieving a meaningful difference to the cost of living and prompting people to eat more healthily is woefully weak. And though we do need to fund good infrastructure when facing such a massive health challenge, we also need robust, scientifically reliable data to make sound policy decisions and measure the effect of interventions.

My position that a sugar tax and other regulation isn’t the answer may not align with other voices in this debate but, frankly, if both major parties have rejected it then we need to move on and work together on measures we can agree will make a difference and can be implemented.

“Diabetes NZ estimated type 2 diabetes costs New Zealand $2.1 billion and would increase to $3.5b by 2040 if unchecked.

Mainzeal: What happened, what it means, and how it affects you

In late August New Zealand’s Supreme Court released its decision in Yan & Ors v Mainzeal Property and Construction Limited (in liq) [2023] NZSC 113. The decision is the last stop on the line, which commenced when Mainzeal Construction collapsed in 2013.

Section 135 | Reckless Trading

Section 135 of the Companies Act 1993 (“the Act”) requires that a director of a company must not cause or agree to the business of a company being carried on in a manner “likely to create a substantial risk of serious loss to the company’s creditors”. The Court ruled that from January 2011 onwards the directors of Mainzeal breached section 135 of the Act by trading while insolvent.

The Court explained that determining whether business was conducted in a way that caused substantial risk of loss required an objective approach. However, when assessing whether a director agreed to, or caused, business to be conducted in that manner required a more nuanced approach, focusing on what the directors were aware of, or should have been aware of if exercising appropriate care, skill, and diligence. The Court also noted that the more complex the company and the business being conducted, the higher the level of skill and diligence expected of a director.

The question of reckless trading (or trading while insolvent) also raises the issue of when trading must cease. The Court explained that directors of a company in or nearing insolvency are entitled, for a reasonable time, to take stock of the situation of the company and to obtain advice. In Mainzeal, the Court held that the directors permitted Mainzeal to trade beyond a reasonable time.

Section 136 | Incurring Obligations

The Court also considered a claim against the Mainzeal directors under section 136 of the Act, which prevents a director from allowing a company to incur an obligation “unless the director believes at that time on reasonable grounds that the company will be able to perform the obligation when it is required to do so.”

The Court held that Section 136 could apply to all new obligations undertaken in the ordinary course of Mainzeal’s business, not just to specific obligations.

Outcome

The Court found that the directors of Mainzeal had breached the Act by permitting Mainzeal to continue trading while insolvent, failing to protect the interests of Mainzeal’s creditors, and by allowing the company

to enter into obligations it was not capable of meeting. The Court awarded damages against the Directors in the amount of $39.8m together with interest and costs.

What it means for you

The Mainzeal decision is of fundamental importance to the business community. The Supreme Court took the opportunity to set out the implications of its decision for all directors in the future. All directors should familiarise themselves with their obligations, which are set out at paragraphs 269 to 273 of the decision. To summarise:

a) All directors are under an ongoing obligation to monitor the performance and prospects of their company. They must “squarely address” any risks which that monitoring reveals;

b) In the event of potential risk or loss to creditors, or doubt as to whether an obligation may be met, directors must decide how to avoid potential breaches of sections 135 and 136. Directors are entitled a reasonable opportunity to take professional or expert advice;

c) Directors must recognise that a long-term strategy of balance-sheet insolvency is not acceptable; and

d) The Courts must import a standard of reasonableness when assessing decisions of directors, including recognising that those decisions will involve business judgment. Mainzeal is a significant decision with-wide ranging application affecting every director of every company in New Zealand. All directors should take the opportunity to consider their obligations, seek independent expert or professional advice if necessary, and adopt a careful

Associate Steindle Williams Legal www.swlegal.co.nz

“The Mainzeal decision is of fundamental importance to the business

Dylan Pine

All directors should take the opportunity to consider their obligations and seek independent expert or professional advice if necessary.

Leading Wellbeing

People are wired, and over tired.

More people than ever are reporting high levels of chronic stress and burnout. And despite increased awareness of mental health issues and available support, our mental wellbeing is still not improving.

The reality is that people are still under pressure. Exhaustion from the stress of the pandemic, trauma from natural disasters, and now financial stress and economic uncertainty is continuing to put pressure on our mental health and wellbeing.

The way we are working isn’t working.

of multiple options, positive and constructive feedback, and offers of help.

2. Foster open communication

Create rituals in meetings where people can discuss concerns and challenges and get help. Schedule regular individual check-ins to discuss workload, progress, and any wellbeing issues.

3. Encourage breaks and boundaries

Fleur Heazlewood is a leadership expert, speaker, and founder of the Blueberry Institute. She works with leaders to create healthy, high performing teams and organisations. Her first book Resilience Recipes, a practical guide to better personal wellbeing won best Health and Wellbeing Book for 2022. Her follow up book, Leading Wellbeing - A leaders guide to mental health conversations at work has just been released.

For more information visit www.blueberryinstitute.com

We need to start treating health and wellbeing as an enabler for performance, not something that fits into the cracks of an overflowing task list. Yet many leaders and teams feel ill-equipped, lacking the skills and training to have the difficult and supportive mental health conversations that are needed to support the wellbeing of their colleagues.

But the reality is that mental health and wellbeing conversation skills for work are not a nice-to-have, but a necessity. About 20% of people in our teams at any one time are experiencing a diagnosable mental illness.

Everybody can have a caring conversation that connects someone to professional help. We just need to learn how. And the good news is that our role is to connect and support, not to come up with solutions or project manage someone’s healing journey.

We need to put the healthy into high performance. This starts with taking more control of the health and wellbeing of our working environment.

Six tips for boosting the mental health and wellbeing of your team

1. Create a positive and inclusive work environment

Encourage teamwork, idea sharing, the debate

Take regular breaks for yourself, encourage the team to take breaks, set reasonable expectations for workload and deadlines, and provide support to prevent regular overwork.

4. Support social and self-care

Prioritise lunch breaks – and not meetings with lunch. Support time out for exercise, be flexible with time for personal appointments and organise team social catchups.

5. Promote mental health and wellbeing

Upskill your mental health and wellbeing literacy and develop the team’s literacy, engage the team in wellbeing activities that all can take part in, and support the public and company health messages and awareness campaigns.

6. Give recognition

Express appreciation for individuals and the team on a regular basis. Acknowledge effort, experimentation, learning, helping out and progress. Celebrate achievements both large and small. We are well overdue putting the wellbeing back into work.

This includes upgrading our personal wellbeing toolkit by learning the resilience skills to healthily manage pressure and stress, and developing our mental health conversation skills to support those who are struggling.

For more strategies and tips, check out Leading Wellbeing – A Leader’s guide to Mental Health at Work.

This short, practical leader’s mental wellbeing guidebook provides a clear framework for recognising the signs that someone is struggling, knowing your responsibilities for psychological safety, what to say, how to provide appropriate support, and be able to balance both care and performance.

The Mental Health Mastery approach to better conversations provides you with practical steps, suggestions and scripts to help you prepare, ask, listen, empower action, and support care with performance.

“Engage the team in wellbeing activities that all can take part in”

Top tips for growing your brand in 2024

MenuAid Insights provides comprehensive data on how consumers interact with products pre and post-purchase. Brands can leverage this information to enhance and tailor their marketing strategy, target markets and content development as well as optimising/testing their NPD pipeline.

MenuAid’s platform equips brands with unique insights into households, including what consumers are cooking, their ingredient preferences, and meal occasions they’re planning. This data, often unavailable to category managers through traditional scan or loyalty data, gives brands a significant advantage when negotiating with retailers and category managers. It provides brands with valuable leverage in retailer discussions, enabling them to use consumer trends and preferences to drive incremental and sustainable category growth.

We talked to MenuAid CEO Toby Skilton to find out more.

What are your top recommendations for growth strategies?

1. Leverage data-driven insights: Embrace the power of data to understand consumer behaviour, preferences, and trends. MenuAid’s Insights can help FMCG brands identify opportunities for innovation, refine marketing strategies, and optimise product ranges.

2. Build strong brand-consumer relationships: In an era of heightened consumer expectations, prioritise building meaningful connections. Engage with your audience authentically, listen to their needs, and provide personalised experiences. MenuAid’s recipe trends, brand preference and meal occasion data can help brands tailor their products to resonate with consumers.

3. Stay agile and innovative: Continuously adapt to changing market dynamics and consumer demands. MenuAid’s Insights offering provides real-time information on evolving culinary trends, allowing brands to stay ahead of the curve and launch products/content that align with shifting consumer preference.

How have MenuAid’s Insights helped a brand capitalise on emerging recipe trends?

An example of MenuAid’s Insights benefiting a brand involves a meat manufacturer. Our data highlighted a growing trend in Mexican flavours among their consumers. Armed with this knowledge, the brand swiftly adapted its product development strategy to introduce a Mexicaninspired product. This agile response allowed them to drive incremental shoppers into the category.

Can you give an example of a brand that leveraged this data to enhance its marketing strategy and content?

MenuAid’s insights couples an “always on” approach with deep understanding of post-purchase consumer behaviour. Take a cereal brand as an example. By analysing our data, they discovered that many consumers used their product as an ingredient in unique recipes beyond the traditional breakfast bowl. This insight drove the brand to tailor their marketing campaigns to highlight creative

recipe ideas, expanding their consumption occasions wider than the traditional breakfast meal.

This consumer-centric approach led to higher engagement, increased brand loyalty, and ultimately boosted sales.

Could you share an example of a brand that used MenuAid Insights to gain a competitive edge in their discussions with retailers?

In another real-world example, a quinoa brand sought to secure placement in a new retailer. MenuAid’s insights provided critical data on surging consumer interest in quinoa-based recipes and shopping list additions. This knowledge empowered the brand during negotiations, bridging the gap in category manager data, which often lacks consumer behaviour context. With our insights, the quinoa brand showcased not only how consumers shopped their products, but also why they chose quinoa — securing a favourable retailer placement. This data-driven strategy led to category growth for the retailer and product innovation opportunities for the brand, fostering a win-win relationship.

What will marketing look like in 2024 and how do we navigate budget constraints?

In 2024, AI will play a pivotal role in marketing. AI-driven personalisation will be the norm, enabling brands to deliver hyper-relevant content to individual consumers.

Consumers will increasingly seek brands with strong sustainability values. Brands should focus on purpose-driven marketing to connect with eco-conscious consumers.

To achieve growth during economic uncertainty, focus on efficiency and ROI. Invest in data analytics, like MenuAid’s Insights, to make informed decisions. Collaborate with partners to pool resources and explore co-marketing opportunities. Additionally, leverage social media and content marketing, which often provide cost-effective ways to engage with your audience.

You can join MenuAid here: https://www.menuaid.co.nz/insights

MenuAid CEO Toby Skilton

FMCG Business Innovation & Marketing Summit Highlights

MC Trudi Nelson

After three very successful editions, the FMCG Business Innovation & Marketing Summit returned to the Ellerslie Events Centre in Auckland on 13th September. The Summit offered a full day of unique marketing insights and presentations from a wide range of industry experts, Q&A panel discussions and networking opportunities to connect with FMCG and marketing professionals.

The event was supported by the NZ Food & Grocery Council, Circana and Woolworths NZ, who all presented at the Summit and offered valuable insights.

Speakers at the Summit shared updates on topics such as AI, social media, digital and agile marketing, sustainability, packaging design, state of the industry and consumer trends.

months,” Irwin cautioned.

However, grocery is hitting a new value high at $17.9B, said Irwin, adding that the convenience channel has worked hard to make up for the losses faced already in tobacco.

NZ Food & Grocery Council CEO Raewyn Bleakely provided updates on the new Grocery Code of Conduct, which will take effect from 28th September 2023, and shared a timely video message from Minister of Commerce and Consumer Affairs Dr Duncan Webb.

Bleakely also discussed a wide range of current industry issues, including packaging, recycling and labelling, as well as regulatory and ethical questions raised by new laboratory-grown meat products.

(L-R) Charlotte Christensen (Head of Marketing, Nibblish), Payton Wilson (Marketing Coordinator, Nibblish) and Sara Stodart (Head of Marketing, Hellers)

Justin Thompson Head of Strategy at MOSH Social Media

Marshall Bell Client Solutions Manager at the Food Innovation Network

Matt Grantham Creative Director at Onfire Design

Circana MD Craig Irwin

Monica Micek from NightnDay and Sam Pollock from Cookie Time

NZ FGC CEO Raewyn Bleakley and Danique Faber from Good Food Group

Stickybeak CEO Anna Henwood

The Blue Star team with Safa and Rosie de Valois from C&I Media

Networking drinks

NZ FGC CEO Raewyn Bleakley

Safa de Valois (C&I Media) presents reader survey winner

The Q&A panel (L to R) Toby Skilton (MenuAid), Raewyn Bleakley (NZ FGC), Beth Rundle (Kantar), Toss Grumley (Wolf+Fox)

Toby Skilton (MenuAid) and Mark Nelson (Fresh Media)

The Kantar team

The Hellers team

The Summit team (L to R) Vicky Bennett, Tamara Rubanowski, Shaughan Woodcock and Trudi Nelson

Foodtech Packtech 2023

Foodtech Packtech, the premier trade show in New Zealand dedicated to food manufacturing, packaging, and processing technology, returned to Auckland in September with over 240 exhibitors.

Featuring the Materials Handling & Logistics Expo, a business Growth Hub, plus seminars from a host of industry leading experts, there was a lot to see and learn at Foodtech Packtech.

The trade show offered a glimpse into companies at the forefront of innovative technology and sustainable packaging solutions for the F&B industry. For more information visit www.foodtechpacktech.co.nz

Treats from the Rational team

The tna team

The BJ Ball stand

The Primepac team

The Mettler Toledo stand

The INControl team

New ideas for a low carbon circular future at the show

Oji Fibre Solutions offered packaging advice

The IMCD team Fun with virtual reality at the show

What’s on

OCTOBER

7-11 ANUGA

Cologne, Germany

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

14 GROCERY CHARITY BALL

Cordis Hotel

Auckland, NZ www.grocerycharityball.org

14 NZ BREWERS FEST

Wellington, NZ

https://www.brewtown.co.nz/whats-on/ brewers-fest-2023

19 NZ FOOD AWARDS

Powered by Massey University www.foodawards.co.nz

19-20 CONVENIENCE & IMPULSE EXPO 2023

ICC Sydney

19 October 11am-5pm

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

19-20 C&I INDUSTRY SYMPOSIUM

19 October 9-11am

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

NOVEMBER

1-3 NZ FGC CONFERENCE

Sydney, Australia

https://www.fgc.org.nz/event/2023-nzfgcconference/

2024

FEBRUARY

24 MARLBOROUGH WINE & FOOD FESTIVAL Marlborough, NZ

https://marlboroughwinefestival.com/

JULY

24-25 CONVENIENCE & IMPULSE RETAILING EXPO

Due Drop Events Centre Auckland, NZ www.candiexpo.co.nz

Support our cheesemakers this NZ cheese month

Kiwi cheese lovers are being urged to support the local industry by trying a new NZ Cheese during Cheese Month in October.

Organised by the New Zealand Specialist Cheesemakers Association (NZSCA), NZ Cheese Month shines a light on the country’s exceptional cheese industry. NZSCA Chair, Simon Lamb says cheese enthusiasts, foodies and the dairy industry are encouraged to celebrate the flavours, craftsmanship and sustainability of New Zealand cheese by trying a cheese they haven’t tasted before.

“Supporting NZ Cheese is more important than ever”, he says. “Over the past 12 months, two cheese companies –Grinning Gecko formerly from Whangārei and The Drunken Nanny, which was in Wairarapa – have been forced to close their doors. In July, the government signed a trade deal with the EU that will force name changes for some common NZ cheese types and may result in cheaper imported cheese. It’s a challenging environment for NZ cheesemakers to operate in – with increasing costs, cheese imports and the high cost of compliance – and their success depends upon the support of Kiwi cheese lovers and consumers.”

However, Simon Lamb says cheesemakers are optimistic and want to focus

on the positive. There are myriad reasons for consumers to choose NZ-made cheese:

• Exceptional Taste: New Zealand cheesemakers take pride in producing cheeses with exceptional flavours and textures.

• Fresh: Made in New Zealand, the cheese is always fresh when it reaches markets and shops.

• Support Local Business: When you choose New Zealand cheese, you’re supporting local farmers and business communities across the country.

• Diverse Selection: With a diverse range of cheese styles, New Zealand offers something for every cheese lover. You’ll discover new tastes to savour from traditional favourites to innovative creations.

• Meet the Maker: Buying cheese made in Aotearoa provides an opportunity for Cheeselovers to meet the cheesemaker. Many cheesemakers have their own stores or attend farmers markets and festivals across the motu.

Cheese lovers have plenty of ways to support the NZ Cheese Month –head to www.cheeseloversnz.co.nz for more information.

Out & About

Ten schools across Aotearoa with clever ideas to address climate change and boost sustainability are set to receive a share of $50,000 from Countdown’s Growing for Good grants this year.

Patagonia Chocolates’ Hazelnut Cremino was named Supreme Champion at the NZ Ice Cream & Gelato Awards 2023.

Constellation Brands has partnered with EuroVintage to distribute Kim Crawford & Californian wines in NZ.

New Zealand’s national butchery team – the Hellers Sharp Blacks –will compete at the World Butchers’ Challenge in Paris in March 2025.

Tai Nelson from Soljans Estate in Kumeu, Auckland took out the prestigious title of New Zealand Young Viticulturist of the Year 2023.

Congratulations to Callum Haynes from Matua Wines who is the 2023 Tonnellerie de Mercurey Marlborough Young Winemaker of the Year. Nick Lamain from VinLink came second and Lara Campbell from Clos Henri came third.

donation

SNAP WIN! AND

a

Period Place co-founder Danika Revell (R) and Dr Amelia Ryan (L) teamed up to launch an appeal for the Period Place charity with the support of Countdown stores nationwide.

Has your team moved to new premises, or been part of a fun event, great harvest, or promotional activity? Send us your favourite snapshots to be in to win 3 boxed MK Spice Jerk Oil Blends (RRP $65). MK Spice Jerk Oil Blends are a true Aotearoa crafted brand made in New Plymouth and available from https://mkspice.nz

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

Dave Letele’s BBM Motivation charity received

A$50,000

from the FIFA Women’s World Cup organiser.

The Tip Top team received five trophies at the NZ Ice Cream and Gelato Awards 2023.

Starbucks at Home created specially curated coffee spaces with the help of stylists Shelley Ferguson, Ron Goh, Evie Kemp and Britt Cunningham at Freedom’s stores.

Indevin Group appoints new CEO

Indevin Group, New Zealand’s largest producer and exporter of quality wine and owner of the iconic Villa Maria brand, has announced that Simon Limmer will replace Duncan McFarlane early 2024, further cementing Indevin’s leadership and commitment to the thriving New Zealand wine industry.

McFarlane, who founded Indevin Group in 2003, will retire after 20 years at the helm of the business, a period which saw exponential growth from a contract wine maker to New Zealand’s largest wine company. After his long and successful tenure as CEO, McFarlane will remain a valuable member of Indevin Group as a Board Director and consultant for critical strategic projects, while continuing to serve the New Zealand wine industry in a range of advisory roles.

After five and a half years at Silver Fern Farms, and previously 10 years leading Zespri’s global operations, Limmer joins Indevin Group with an aligned vision of sharing the best of New Zealand with the world.

Indevin Group Chairman, Greg Tomlinson says, “Limmer has a clear affinity with New Zealand

Did you know?

primary industries and delivering premium New Zealand brands internationally, both of which are critical to the next chapter of Villa Maria and Indevin Group’s growth strategy.”

“We are thrilled to welcome Simon Limmer as our new CEO. Simon is a highly regarded leader with extensive experience in exporting quality New Zealand products to the world. Simon brings a deep understanding of representing New Zealand brands globally, the importance of grower and partner relationships and is the ideal person to lead Indevin Group into the future.”

Limmer says, “I am excited to be joining the Indevin team and looking forward to playing a part in the next chapter of what is already a great New Zealand success story. I believe that the business will continue to exceed consumer expectations when it comes to offering the best of New Zealand through iconic brands such as Villa Maria. By combining Indevin’s proven ability to grow and produce premium wines with globally recognised brands, there is a very strong model, poised for further growth.”

Indevin Group is one of New Zealand’s leading wine producers, employing more than 575 people across its group portfolio. Founded in 2003, Indevin has consistently championed efficient wine industry practices and has a vision to build one of the world’s great wine companies. This holistic view of the wine industry allows Indevin to share the best of New Zealand with the world. Indevin’s grapes are grown in three of the great New Zealand wine regions –Marlborough, Hawke’s Bay, and Gisborne – giving Indevin unmatched scale and consistent supply of quality New Zealand wine.

Simon Limmer

“Simon brings a deep understanding of representing New Zealand brands globally, the importance of grower and partner relationships and is the ideal person to lead Indevin Group into the future.”

New owners for Epic Beer

Craft beer brewer Epic has found a new buyer, only a month after it was put into liquidation. Epic was founded in 2007 and has about 15 employees.

Epic Beer, founded by Luke Nicholas is a multi-award winning brewery in the heart of Auckland, New Zealand. Epic is one of the most well-known craft breweries in the country; delivering exceptional hop combinations and beer favourites in the market.

Russell Group, which provides services and products across all sectors of the construction industry, and Hancocks Group, an importer and distributor of wine and beer, are the new owners.

Hancocks Wine, Spirit and Beer Merchants was listed as a known creditor of Epic Brewing in the first liquidators’ report, released earlier by Waterstone Insolvency.

Epic Brewing Company’s owners called in insolvency specialists on July 25 after experiencing financial difficulties due to poor economic conditions caused by Covid-19 and increased costs.

A long list of creditors included government entities, as well as businesses involved in alcohol sales, distribution, packaging and manufacturing. Pak’nSave Palmerston North, ANZ Bank, Cryer Malt, Liquorland, Service Foods, Owens Transport, RealBeer and New Zealand Couriers were among the many creditors named. The terms of the deal are confidential.

Look out for low carb and low alcohol beers

Low carb and low alcohol beers are trending at the moment — it’s the fastest growing sector in the beer aisles as shoppers make “lifestyle” choices around what they’re drinking.

An increasing number of consumers are opting for low alcohol or zero alcohol beers as a result of educational campaigns such as Dry July and responsible driving ads on TV.

There are many reasons to choose a low carb beer — it could be that you’re on a keto diet, trying to reduce the carbohydrate you consume, or for other dietary reasons.

Low carb does not always equal low calorie, so if cutting calories is part of your plan then make sure you check the labels.

Did you know?

The best thing about local low carb beers is that they are really flavoursome. Brewers use a special enzyme, naturally found in malt, to help ferment out any residual sugars. This results in low carb beers that are often very light-bodied.

Low carb, low alcohol and zero alcohol beers are seeing outstanding value and volume growth in stores – be sure to keep them in stock for summer.

Circana retail data shows that the alcohol category in grocery is currently worth $1.6 billion, representing 9.2% of the grocery wallet. ‘Better For You’ options have grown +176% in value vs. two years ago.

C&I Industry Symposium

Insights, data and debate on the key issues affecting your retail business, with the industry's most respected leaders. Tickets on sale now at $50 for both sessions.

Seats are limited and selling fast

See the full Symposium program online and purchase tickets when you register for the Expo

Networking Drinks Sponsor