FMCG OCTOBER 2011

Extra and all affi liated designs are trademarks of the Wm. Wrigley Jr. Company.affi liated designs ars arrs ars e e trrrt aadadedemdememe arksarksrksrksr ofof the Wm. Wm WrigWrWrigWrigleeey JJr.JJ Compomompanany.

THE BUSINESS OF MANUFACTURING • LOGISTICS • SUPERMARKETING

october 2011 Volume 17 No 9 $9.15

INCORPORATING

F M C G . C O . N z • F O O d N E w S . C O . N z

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FIRST TO MARKET: GLOBAL INNOVATION

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FOR FURTHER INFORMATION PLEASE CONTACT YOUR WRIGLEY REPRESENTATIVE OR PHONE THE WRIGLEY COMPANY (NEW ZEALAND) LTD 0508 974 453.

Extra and all affi liated designs are trademarks of the Wm. Wrigley Jr. Company.

What is EXTRA® Active?

Introducing an Australian-made, innovation in sugarfree chewing gum: EXTRA Active.

New EXTRA Active is a sugarfree soft tab gum that provides oral care and breath freshening benefi ts.

Available in popular Peppermint and Spearmint fl avours, EXTRA Active is the only sugarfree gum to feature two Erythritol crystal strips per piece.

When chewing, these crystal strips dissolve and release an immediate cooling effect inside the mouth.

Like other sugar substitutes, Erythritol does not promote plaque acids and has minimal impact on blood sugar levels.

Why is Wrigley launching EXTRA Active?

EXTRA Active fi lls a gap in the market for a strong, cooling mint fl avoured tab format sugarfree gum. Wrigley Pacifi c is recognised globally as a source of world class innovation.

How will EXTRA Active be launched?

The EXTRA Active 5-Star campaign launch will be supported by television advertising, in store activation and other promotional activities. EXTRA Active will be available in stores across Australia from September and New Zealand in October.

RRP : New Zealand: $2.40 (OTC) / $4.55 (2 pack)

EXTRA ACTIVE: A TOTALLY NEW SUGARFREE EXPERIENCE

MUS0304 275x210 FMCG Oct 2011.indd 1 20/9/11 4:03:41 PM

17

OUR COVER Introducing an Australian-made,

world-first innovation in sugarfree chewing gum: EXTRA® Active.

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Up Front6 Editor’s note

8 Industry news

10 Subscription form

14 Feature Secret sports weapon

Category checks20 Dips, Pestos, Pates

26 Ice creams & Frozen desserts

30 Skincare

Regulars9 FMCG Online

12 Fresh and local In season

16 Deli counter The Deli dilemma

17 beef + Lamb NZ Setting high goals for the future

18 FGC A disappointing attack

35 What’s Hot New products in store

64 Snap Spotted out and about

65 Diary Your guide to upcoming industry events

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Grocery businessKeeping you up to date with packaging, IT, supply chain and logistics

38 Feature Putting the ‘eco’ in economics

40 Profiles A-Ward Loscam Goulds Fine Foods Farmland Foods Tatua Co-operative Dairy Company

Convenience store and oil channel updates

52 Feature Smart snacks

55 Franchises

56 Profile Night ’n Day

58 Nargon Staying on top of employment law

59 Directory

60 Feature A mighty merger

62 bWS industry news










MUMS KNOW GLASS CAN BE TRUSTED. “We make little choices every

day—what to buy, what to eat—that affect our health and our lives,” says

Mirella Guedes Campelo. “I try to choose the best things for my family.

For me, food that comes in glass is just healthier. I think it’s safer. It’s a small

step, but it matters to me.”

GlassIsLife.com

makers of pure healthy, trustworthy glass packaging © Owens-Illinois, Inc.

Oct 10525.1.1.22

TM

editor ’s note

Incorporating

Serving the business of manufacturing, logistics and supermarketing

ISSN: 1175-8279 (Print), 1179-8718 (Online).

PublisherUsed on a white background

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Official b2b magazine for the Gluten Free Food & Allergy Shows.

Mediaweb LimitedPO Box 5544Wellesley Street, Auckland 1141115 Newton Road, Eden Terrace, Auckland 1010Phone 09-529 3000, Fax 09-529 3001www.mediaweb.co.nz

The opinions and material published in FMCG are not necessarily those of the publisher except where specifically stated.

© 2011 Mediaweb Limited.

tamara rubanowski – editor [email protected]

Juleigh buchan – account manager Ph: 09-529 3000, Mob: 021 140 3456 [email protected]

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designCherie Tagaloa

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Printing & Pre-PressPMP Print

Vol 17 no 9 october 2011 issn 1175-8279

Finding formidable synergies

Tamara [email protected]

The exciting RWC activities over the last few weeks have resulted in the biggest party New Zealand has seen to date. We showed the world that we are great hosts and we had some magnificent food, wine and beer on offer.

It was all about having a good time and participating in this magnificent sporting spectacle!

The FMCG team had a few more reasons to celebrate, with latest ABC audits reveal-ing an increase in the magazine’s circulation; subscription numbers up by more than 25%, as well as excellent feedback from readers and advertisers. Our team is delighted to see that FMCG is so well received.

There is no advertisement as power-ful as a positive reputation travelling fast – and more good news soon came to hand with NARGON announcing Mediaweb’s FMCG magazine as the new media partner for the Supplier Awards 2012.

The Supplier Awards function will be held in Wellington on March 15th. You can visit nargon.co.nz for nomination forms and more information on entering for the awards.

Summer is not far away now, a busy time of the year for resource writer John Clarke who keeps an eye on seasonal produce, seafood, meat and poultry for us. Find out what’s good and fresh on pages 12-13.

We also look at ice creams, frozen desserts and berries in our category checks. Berries have a multitude of health benefits, but did

you know that some athletes are taking black-currants regularly to optimise their potential through a reduction in physiological stress?

Optimising his team’s potential is what Frucor managing director Carl Bergstrom excels at and he tells us how to boost cor-porate energy on fmcg.co.nz.

Our online features also include updates from GS1 and the Heart Foundation’s Pick The Tick programme.

It seems that many consumers are non-negotiable in their expectation that products will taste good and be affordable. They are very aware of the importance of nutrition for health and wellbeing and increasingly mindful of environmental issues.

For innovations in packaging and waste management that have a reduced impact on the environment, cut cost and gener-ate new revenue streams, take a look at our Grocery Business section.

Innovation has helped many businesses to weather another challenging year and some are now emerging leaner, but also stronger and more focused than ever before. Others, such as Yealands Estate (shown above) and Ager Sectus, have joined forces to create formidable synergies.

If you have an inspirational story to share then we would love to hear from you! Just email us: [email protected]

You will find a selection of interesting company profiles in this issue, on pages 40-49.

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news

8 FMCG OctOber 2011

Hansells unveils state-of-tHe-art premises

new paK’nsave for Kaitaia

New Zealand food manufacturer Hansells Food Group unveiled its innovation centre and new bakery line in Auckland last month, while at the same time announcing that it is poised to make inroads into the Canadian market.Prime Minister John Key was on hand to officially open the $18 million premises. The building comprises 4000 square metres of warehousing and a blast freezer, a 5000sqm food processing factory and a 1000sqm office and innovation centre.Hansells Food Group ceo John McKay said the iconic Kiwi company had been quietly notching up a number of firsts both locally and offshore to the point where the business now has an annual turnover of $160 million.“Whilst we are continuing to grow strongly in New Zealand, 60% of our business is now export-based and we are currently expanding into the Canadian market with the assistance and

support of New Zealand Trade and Enterprise.”The company has a portfolio of over 600 product lines from baking ingredients through to spreads and drinks. It currently makes the number one steamed pudding in the UK, and

globally has the top selling rice bran oil brand. Its strong stable of well known brands includes: Alfa One, Aunt Betty’s, Hansells and Vitafresh.McKay said further expansion into offshore markets and innovation would be the key growth drivers for the company.“We’re currently establishing a Canadian operation, which will introduce existing and new products to the area, while also exploring further sales opportunities in other export markets.“Locally, we have a team of highly skilled food technologists to staff the innovation centre, with the focus being on developing high quality, great tasting new products.”McKay said when it comes to delivering on innovation, the company now has the onsite facilities to do so.“We have installed two bakery lines and have continuous ovens set up with the flexibility to meet variable volume demands with the added capability to turnaround new product lines quickly and efficiently.”The company has also become one of the first FMCG businesses in the world to adopt the Learn First Product Development system. The system is expected to help Hansells gain a clearer understanding of consumer needs and the organisation’s product development and production capabilities to ensure success in its product development efforts.The company, which also has manufacturing sites in New Lynn and Masterton, currently employs over 380 staff. An additional 30 new jobs were created at the new Penrose site. l

Kaitaia’s much anticipated new Pak’nSave supermarket opened its doors in September, bringing with it a new era of supermarket shopping while continuing to deliver low grocery prices to the region.The new generation Pak’nSave store on North Road will replace Kaitaia’s existing Pak’nSave, with the new supermarket almost double the size of the old store, plus a new fuel facility and 261 car parks.Foodstuffs acting general manager property strategy Tony Catton said: “Pak’nSave has had a long association with Kaitaia, when the first ever Pak’nSave opened back in 1985. The Pak’nSave brand is a strong part of the Kaitaia community and it is great to see a modern new store for our customers to enjoy whilst still delivering on our policy of New Zealand’s lowest food prices.”Owner-operator Maurice Te Brake said before the opening: “The new store is a significant investment in the local

community. I have had great feedback from the locals and everyone is really looking forward to the new Pak’nSave. I can’t wait to open the doors.”The public were invited to attend the official opening of Pak’nSave Kaitaia on September 20 and the store was officially opened by the Mayor, Wayne Brown. l

John Key takes a close look at Hansells’ new premises.

New Products tough restrictioNs for alcohol salesFrom ready-made salads with all natural

ingredients to Kohu Road’s new ice cream and sorbet flavours – take a sneak peek at some of the latest product launches online.

Pick the tickA certified trademark can paint a thousand words and research shows that consumers actively seek the Heart Foundation Tick as a brand they trust. Don’t miss this exclusive ‘Tick’ feature online!

PLUSAn extensive archive of

previous issues of FMCG

you may have missed as

well as news, category

reports and more.

Why is GS1 New Zealand chief executive Dr Peter Stevens concerned about allergens? You will find his take on supply chain management and consumer rights on fmcg.co.nz/features/opinion

the right to kNowWhat are Frucor managing director Carl Bergstrom’s ingredients for leadership success? This interview is now available online and highly recommended reading.

BoostiNg corPorate eNergy

NARGON’s executive director, Trina Snow considers some of the 130 changes in new liquor laws in her column on fmcg.co.nz/features/opinion.

@what’s online fmcg.co.nzFMCG has a few web exclusive features to get you clicking.

news

10 FMCG OctOber 2011

lactose free milK a new Zealand firstAn innovative organic dairy company has just launched lactose free fresh milk and yoghurt.Southland-based company Retro Organics has produced the milk products, which are the first of their kind available on the New Zealand market. Retro Organics’ owners Robin and Lois Greer have spent considerable time developing these specialised products and are excited to now be able to offer them to the public.“They’re the perfect solution to what is a growing market need,” says Greer.“Being the first in New Zealand is a real bonus,” he adds.Modern society is seeing an increasing awareness of food allergies and intolerances, of which lactose intolerance is one of the most common. However, when a family member is diagnosed with lactose intolerance it can be difficult to find appropriate substitutes.Most milk substitutes have a flavour profile that is significantly different from that of fresh cows’ milk. They can also be considerably more expensive.“Our lactose free milk is fresh and organic, so the taste is close to that of standard milk. We’ve also worked hard to ensure it is really price competitive,” says Greer.Lactose free fresh milk has been produced and sold overseas

for a number of years, but up until now it has not been available in New Zealand.Based in Tuturau, Retro Organics produces a range of boutique dairy products that revisit the ‘good old days’ of natural food.The company employs ethical and sustainable organic farming practices, with an on-site factory to process the dairy products.“Having the factory on the farm enables us to be able to process the milk within a short time of it being produced. It also enables us to guarantee where the milk comes from,” says Greer.“For us it is all about providing transparency in our process to deliver products that are honest to nature’s goodness,” he adds.Retro Organics’ Lactose Free Whole Milk and Lactose Free Traditional Greek Yoghurt is available from speciality supermarkets and organic stores. l

Robin & Lois Greer celebrate the launch of their new lactose free fresh milk.

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news

OctOber 2011 FMCG 11

BlenHeim’s annies now at colesSouth Island food manufacturer Annies Marlborough has secured a substantial foothold in one of Australia’s biggest supermarket chains.Blenheim-based Annies has shipped a container-load of its popular fruit leathers to Coles supermarkets. Ongoing the deal could be worth up to $3m depending on how much Australian household shoppers like the Kiwi product. Annies is also shipping 24-pack boxes of fruit leathers, ranged in the confectionery section of Costco Wholesale.Annies’ fruit leathers are made by drying pure fruit pulp, and two varieties of the fruit leathers hit the shelves in 750 Coles’ supermarkets across Australia in early September. Managing director Annie Giles says her company’s products have a real point of difference in the Australian market.“Our fruit leathers are made from real fruit pulp, not from concentrate, and we do not add any preservative, sugar, flavour or anything else,” Giles says.She says the move in to Coles has been a “real intrepid journey of the commercial kind. It’s been an interesting process because Australian supermarkets have a different approach to those in New Zealand. Here we range in the fresh produce department but Coles wanted us to be in grocery.“That involved a change of packaging but fortunately coincided

with a brand refresh in New Zealand,” Giles says. Even before the Coles sale, Annies Marlborough had been in a growth phase.“Partly in anticipation of the Coles ranging we had expanded our production facilities,” Giles says. The Coles sale is not Annies’ first foray into the competitive Australian market, but it is by far the most significant. Coles has the second largest market share in Australia. It has stores in every state capital and has more than 11 million customer transactions every week.Giles says Annies has also been ranged in the Melbourne Costco store for 18 months.“Costco has recently expanded, opening big stores in Sydney and Canberra and Annies has been selected for those stores, based on our sales performance in Melbourne.“We have a very solid base in Australia now and with consumers there following the trend towards healthy eating I’m picking Annies has a good thing going across the Tasman.” l

Annie Giles and husband Graeme with the New Zealand grown apples that go into their fruit leathers.

12 FMCG september 2011

SEAFOODKahawai A good time for kahawai and the price is always right.Ling The fresh season for ling will run until November and was approved of by all tasters in our recent tasting of fresh fish available in the market at this time of year.Moki (Blue and Silver) The season for this beautiful fish is again under way and this is a very good option at this time of year, reasonably priced too.Flounder will be coming out of its moribund state from now on so volumes are about to increase as we move into the warmer weather.Mullet will become more available from now on also.Porae This fish turns up in the market somewhat inconsistently but at another recent tasting this fish was one of the best for taste and texture. Better priced than most other fish in the sea – so keep an eye out for it.Snapper are schooling in the Hauraki Gulf again so expect the numbers to go up and with some luck the price should come back.Trevalley This fantastic common fish is usually well priced and came out well in the taste test. The main season is about to start.Turbot and brill These wonderful large flatfish are turning up in our fresh fish markets more consistently now and are in the top rank of our more southern fish. This is also a good entry fish for customers that do not like strongly flavoured fish.Warehou Another southern species; the main season is on and the price is always reasonable.

MEATAgain expect no real drop in prices for New Zealand red meat over the next month.Sheepmeat Lamb schedules are still high and the trend is steady.Mutton schedules are still at record levels on short supply.

Beef Local trade beef prices have remained at yearly highs especially in the North Island, possibly as a result of strong demand for beef by visitors here for the rugby world cup; but domestically the price would be even higher if the NZ$ was not so strong.Farmed Venison Spring venison supply looks steady as does the schedule outlook with a slight rise. Capital stock numbers are building and hinds are no longer being killed. All this bodes well for the farmed venison industry and also for the retail sector with a consistent supply for the foreseeable future.Veal is available for another month or so and is the meat that is best value for money. Look out for the new rose veal entering the marketplace this month also.Pork Some say Australian pork is better than ours. Well that is as may be, but give me 100% New Zealand pork any time; at least I know what’s in it.

FRUITApples are tailing off; Royal Gala is about done and all the other New Zealand apples will effectively be gone by the end of October. Then it is imported product for a while – they look good though. Avocados The new season Hass and Hayes (pebbly skinned), our best avocados, are here in good numbers and the price has dropped back. Cherimoya also known as the custard apple has arrived in the marketplace. They ripen in late winter and early spring and

ON THE WAY INStrawberries, globe artichokes, new potatoes, flounder and mullet.

IN THEIR PRIMEAsparagus, NZ hot house tomatoes. NZ navel oranges, lemons, limes, and tangelos. Snapper, whitebait, Pacific oysters, green lipped mussels and scallops. Cervena and veal.

ON THE WAY OUTFresh hoki, hake, ling, piper, orange roughy and mandarins.

FRESH & LOCALSpecialist resource writer John Clarke highlights developments in produce, fish and meat supply.

you really should take a punt and try them.Citrus This is the time for our local citrus varieties. Tangelos will be good buying from now on and are popular with shoppers.Kiwis The main crop New Zealand fresh fruit is running strong with good fruit available.Pears Imports are in again.Persimmons have been another good winter fruit but will finish soon.Stone fruit Still a little while to wait for local stone fruit. First in late November will be the early cherries, but they have very poor shelf life.Strawberries The first New Zealand strawberries have arrived in the markets.

VEGETABLESArtichokes (globe) will be in the markets in a month or thereabouts with supply increasing. Asparagus The first New Zealand new season spears are here. Early prices are exorbitant as usual but will soon fall back as spring moves on.Beans The New Zealand glasshouse season for the flatter varieties, (such as Mangere Pole), starts this month. The outdoor round ‘French’ beans, (mostly Gisborne grown) will not reach the market until November. Presently it is Aussie product.

Brussels sprouts are still hanging well, but volume will fall off in October.Capsicum Almost all the New Zealand-grown varieties are starting to come in again. These will be locally grown hothouse (usually hydroponic) and at a price, but there is plenty of Aussie and Island stuff around.Cucumber The main time for fresh Kiwi short cucumbers has passed, but the telegraphs have come back – shocking prices and all hothouse.Garlic Less New Zealand garlic around but the imports are coming in bulk mainly from China and the USA. The American garlic is better but very expensive.Kumara All varieties of last season’s crop are starting to lose a little quality but don’t appear to be too woody yet, so it is going to be up to you to demand the best available.Parsnip is still good but falling off.Potatoes Lots of good quality main crop potatoes available but watch for greening. The (so called) Maori potato varieties are losing condition. New season potatoes are now in the markets in small quantities.Tomatoes New Zealand’s main crop hothouse fruit is now available, expensive though.Yams This great little vegetable will still be around for another month.

september 2011 FMCG 13

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Blackcurrants are going through a global retail renais-sance and one of the world’s leading blackcurrant brands

in creating innovation and new market growth is Sujon Berryfruits.

The family-owned company is known to many FMCG readers – it pioneered the retail frozen fruit industry in New Zealand back in the 1980s. Starting with boysenber-ries it quickly developed a complete berryfruit range, but the rising star of its portfolio is the blackcurrant.

In 2008 TV3’s Campbell Live pro-gramme showed Sujon frozen black-

Secret sports training weapon

What have the Tall Blacks basketball team, the Netherlands Elite National Triathlon team, and the freezer cabinets in virtually every supermarket in New Zealand got in common? Nelson-grown frozen blackcurrants!

currants being made into a smoothie and being enjoyed by a team from the Sumner Les Mills Gym franchise, for its sports training recovery. That publicity led to interest from some key sports fitness and conditioning coaches. Research continued and the benefits were proven with re-markable results.

However, taking a handful of beautiful blackcurrants and drop-ping them in a smoothie machine works in the home kitchen but not in a triathlete high altitude training camp; and so Sujon pure blackcur-rant powder was developed. Each teaspoon of the powder is the equiv-alent of around two heaped dessert-spoons of the frozen blackcurrants and that’s the amount that’s been used in research human trials in both New Zealand and Japan.

The Sujon powder is now being used by a wide range of elite athletes, from champion boxers to racing cy-clists. But, the two high profile teams using the Sujon blackcurrant right now are the NZ Tall Blacks and the Netherlands Elite National 2011 Triathlon team. Members of both teams use Sujon blackcurrant as a regular part of their training and

post-event programmes.“We don’t fully understand the rea-

sons for the blackcurrants being effec-tive in this way; but we know it really is effective,” says Sujon sales and mar-keting manager Michelle Gibb.

“So until scientists can identify what molecules in blackcurrants are re-sponsible for helping human muscles the way they do, we’re a great believer in keeping our product as natural and wholesome as we can. When we cre-ated the powder we simply freeze-dried our whole frozen blackcurrants and finely ground the result. We took the seed out as human digestive sys-tems don’t digest seeds and we knew the seeds weren’t in the product used for the research. Otherwise those global athletes are getting what every NZ supermarket consumer can get by using our Sujon whole-frozen blackcurrants,” says Gibb.

And you don’t have to be in one of our national sports teams to get the benefits of the Sujon research says Gibb.

“The initial research was done in Japan where they were investigating the use of blackcurrants to make the eye more beautiful and give better focus using computer screens and


feature

the like. At the same time one in-stitute researched the use of black-currants for repetitive muscle use syndrome: they were looking at ‘typist shoulder’.

“It was the typist research that put us onto using blackcurrant for sport recovery but other research showed blackcurrants reduce computer eye strain and improve mental acuity. So if your computer mouse and video screen is your gymnasium, this Sujon

Tall Blacks hard-man Mika Vukona is in top form after a crippling knee injury. Mika credits Sujon blackcurrants with helping in stress reduction and getting back on form after injury. The NZ Tall Blacks team are now taking Sujon blackcurrants immediately after all training sessions and game events. Tall Blacks general manager Claire Dallison says the Sujon blackcurrants assist her athletes in training recovery and stress reduction.

When the Netherlands Elite National Triathlon team came to NZ for high altitude training, coach John

Hellemans introduced them to Sujon blackcurrants. John Hellemans FRNZCGP, is an internationally

recognised sports medicine practitioner.

Smoothie will be good for you as well as for the athlete in the family!” says Gibb.

Blackcurrant sport focus smoothie recipe• Approximately two heaped dessert-spoons of Sujon frozen blackcur-rants (around 40 blackcurrants)

• One chopped apple (skin on and cored)

• One cup unsweetened apple juice

(use sweetened juice if the black-currants and the apple are a little sour for your palate, or add some honey)

• Handful of ice

Blend until a richly coloured ma-genta-purple colour.So simple and yet so amazingly good for you.

Enjoy and then go find your sport and excel!

some of the benefits of pre-packs.Overseas trends show that pre-pack pottles are expanding not only in sales but in range. Pre-pack pottles have a lot of winning factors, with an obvious one being convenience. Convenience rates highly with consumers and with pre-pack pottles they can take some stress away from the purchase decision with flavours and selections already chosen for them. The open and serve aspect, particularly with well presented products, adds to the attraction for busy shoppers.Pre-packs can also take some of the fear out of purchasing, allowing shoppers to pre-select not only how much they are receiving but also how much it will cost. The expansion of the pre-pack pottle range potentially means an expansion to reach new consumers, especially those ones who perhaps might be a little shy, unsure even how to pronounce the names at the deli counter and also wary of how many dollars they may need to part with.Another important advantage of pre-packs is that they provide more information on products. As consumers are becoming more aware of allergens, gluten content, E numbers, preservatives and so on, it is increasingly important to provide the answers they seek. All of this information is available on the chilled pottles for them to pick up and read

0 8 0 0 D E L M A I N E [email protected] • www.delmaine.com

The deli dilemmaDelmaine brand manager Kathryn Awde explains new delicatessen trends.

at their leisure. Consumers who feel their demands are being met are more likely to make the purchase decision at the point of sale.So with pre-packs the fear of unknown variables such as quantity and the cost, information on ingredients and other data such as shelf life and use by dates, has been alleviated. Add this to the convenience where the consumer can just open and serve the well presented pottles from fridge to table and you can see why consumers are now demanding these products.As an added incentive, Delmaine has gone a step further and removed the oil from its pre-pack pottles. This means the consumer is receiving good value at a true cost by only paying for pure ingredients and not the oil they often come in. The products will also retain their natural flavour and texture, with no need to drain sundried tomatoes or olives before the meal!There are always consumers who like to choose how much or how little to buy from the cabinet and love to chat and involve themselves in the transaction, but for those who are more hesitant, pre-packs may be the way to go and this is a trend that is huge overseas.Perhaps the deli dilemma isn’t so much a dilemma as an opportunity to provide greater purchase options.

It’s entertaining season and it’s soon peak time for Delmaine’s antipasto; whether behind the deli counter or on the shelves. As fresh foods and farmers markets are gaining in popularity, freshness is now a focus for all of us and a way of life.Another new trend is the convenience of pre-packs, which is not only affecting the deli counter in the antipasto category but also in small goods and other meats. New packaging innovation has recently led to a further increase in sales of service deli lines like antipasto and small goods in the chilled foods aisle. This in turn has led to more plain packed product being sold through the service delis on-shelf.How to deal with this aspect of selling is potentially a dilemma for many service delis, but let’s look at


http://www.delmaine.com

OCTOBER 2011 FMCG 17

Setting high goals for the futureBeef + Lamb New Zealand ceo Rod Slater considers consumer marketing.

The Red Meat Sector Conference, hosted by the Meat Industry Association of New Zealand (MIA) together with Beef + Lamb New Zealand, in early September was worthwhile attending and not just because of the obvious relevance to our industry. There was a great buzz around the place and the wealth of knowledge that was readily available was a draw card in itself. There was plenty for beef and sheep farmers to feel positive about as, amongst other things, they were told global demand for meat was expected to increase by 40 mil-lion tonnes in the next nine years.

The conference, held in Rotorua, was based around the introduction of the Red Meat Sector Strategy and the core themes identified in the strategy. The core ob-jective behind the strategy is to improve the long-term profitability of all participants in the red meat sector and, by doing so, the aim is to enhance reinvestment in, and sustainability of, this sector.

Well known marketing guru Professor David Hughes, from the Imperial College London, captivated and en-gaged the audience, making them think long and later-ally about their own business. He explained the New Zealand Red Meat Sector was stable and in good shape, which is why it is vitally important for farmers to act now, putting all their energy behind the initiatives being instigated by processors and retailers who, after all, are the marketers of brands for our industry. Hughes encouraged the audience with his straightforward, in-spirational thinking: “You know it’s right, you just need to get on and do it,” said Hughes.

Even though the presentation was constructed from an English perspective, all of the rationale was appli-cable to a New Zealand context. The most pertinent point he made was about ‘story-telling’. Common sense really, but easily overlooked in day-to-day mar-keting. He highlighted the importance of telling a story around a product, explaining that if we expect consum-ers to pay more for beef and lamb products we need to convey a more convincing and gripping story, which combines rational reason with emotive ties.

If we relate this back to New Zealand beef and lamb, we need to focus on the alignment of our story – where the product comes from, the link between the farmer and the consumer, the production process, the product

itself, the heritage, the tradition... and so on. Taking a step back and analysing our own domestic organisation from a marketing point of view, we embrace this philosophy with some of our activity already. A prime example of this is the most recent Iron Maidens campaign, which places the spotlight on farmers as caretakers of our organic pastures and weaves in health, vitality and good living as part of the beef and lamb story.

I would like to think that much of our activity falls into line with Hughes’ recommendations for smart marketing but the reality is, there is always much to be learned from the experts, and there are opportuni-ties still untapped by our industry for sure. However, I think what I really gleaned from this session is the need to constantly refocus to ensure we are continu-ously breathing new life into our product story, to keep it strong and relevant to consumers.

The upshot? Even though we are focused on where we should be at this point in time, we need to set our-selves even higher goals for the future.

beef + lamb

Rod Slater, CEO, Beef + Lamb

New Zealand.

The ‘Iron Maidens’: (from L to R) Caroline Meyer, Sarah Walker, Sarah Ulmer, Georgina Earl.

A disappointing attack

Alcohol Healthwatch’s attack on the Heineken “Let a sober driver take you home” campaign on the opening day of the Rugby World Cup was headshakingly disappointing.At FGC we welcome positive debate on a

wide range of food or grocery issues raised by consumer groups and activists keen to promote an al-ternate regulatory universe.

We also work hard to respond to all productive criti-cisms from food industry opponents with respect and to work constructively to find common ground.

But sometimes the criticisms become so unbelievably unreasonable that it’s worth giving some of these ideas what is euphemistically referred to as a “Glasgow kiss”.

Comments made by Alcohol Healthwatch on the opening day of the Rugby World Cup and published in a national newspaper the following day deserve such a response.

Cast your mind back to 9 September 2011. The whole country was upbeat and focused on hosting our overseas guests in the biggest event to be held in our country.

You’d think that for this day at least, activists might put aside petty complaints and industry attacks as most in New Zealand (politicians included) endeavoured to put on a united country front. In the spirit of crooner Bing Crosby most realised it was New Zealand’s time to “accentuate the positive and eliminate the negative”.

Not so for some who, during the long process of al-cohol reform, have demonstrated a loss of perspective.

On the very day the rest of New Zealand was focused on showcasing our country and enjoying the spectacu-lar opening events, Alcohol Healthwatch’s focus was on attacking one of FGC’s members, DB Breweries.

You’d think that choosing to attack one of New Zealand’s oldest and respected companies on the open-ing day of the World Cup would only be for some major corporate wrongdoing.

Sadly, no. DB Breweries’ transgression worthy of attack was – wait for it – funding an extensive commu-nications campaign to promote the important message to imbibing rugby fans to drink responsibly during the tournament, and not to drink and drive.

It’s hard to believe that anyone could have taken offence to a campaign with such worthy intentions. Declarations that the local supermarket is a “drug

pusher” is another example that left many thinking people rolling their eyes.

So what was Alcohol Healthwatch’s beef? Apparently that DB had featured the Heineken brand and not hidden the fact that the company had funded the campaign.

Putting aside the obvious conundrum of how any firm demonstrates sincere concern as a corporate citi-zen for any social issue without telling anyone, Alcohol Healthwatch would equally criticise industry for run-ning social campaigns which are unbranded. It appears to be a case of damned if they do, damned if they don’t. It’s almost as if such groups prefer industry to be totally silent making them an easier target of criticism for per-ceived inaction.

The day of the Rugby World Cup opening was surely the day when any thoughtful lobby would have denied the opportunity to play rent-a-quote.

Alcohol Healthwatch clearly showed it had lost per-spective of what the real target needs to be in order to reduce alcohol-related harm.

The lobby group could have given credit where credit was due and congratulated DB’s team for com-mitting to such a campaign. Ideological blinkers pre-cluded that.

It’s hard to comprehend that any activist group which says it’s dedicated to reducing alcohol-related harm in New Zealand “through effective health promotion” would prefer no campaign at all and instead regulate to prevent further industry-funded social campaigns.

Each year many members of the FGC invest posi-tively in social responsibility messages, whether it’s a health and wellness message, or in this case the impor-tance of drinking responsibly.

These campaigns add to the work of the Government to promote healthy outcomes for New Zealanders and do not require support from taxpayers unlike the significant contribution taxpayers make to Alcohol Healthwatch each year.

FGC commends DB Breweries for promoting such an important message “Let a sober driver take you home”. We equally commend another initiative “Drink Responsibly” supported by both DB and Lion.

These were vital messages for those who consumed alcohol during the RWC Tournament. If these cam-paigns encouraged fans to put their keys in their pocket and take a cab home safely then surely that’s a good thing.

Some criticisms are unreasonable, says Katherine Rich.

fgc

Katherine Rich, CEO, NZ Food & Grocery Council.

Email: [email protected]

18 FMCG october 2011


www.addmagazines.co.nz

http://www.addmagazines.co.nz


category check

Delicious Dips

Chunky Dip segment with 62.4% value share* and The Good Taste Co brand is #2 in Hummus with 21.7%* value share. Both brands have broad ranges of delicious flavours. Our third dip brand is Just Hummus; it is now the #2 selling Hummus on the market*,” she says.

“Pate is where La Bonne Cuisine commenced, and over 30 years on we continue to hold the market leadership position as manufacturer with 61.6% value share**. We have the top three brands, Gourmet is market leader, Breton number two

and Master Chef number three**,” says de Vryer.

She adds: “The Prepared Dip Category is in growth, which should continue as the Rugby World Cup kicked off the busy summer period early.

“La Bonne Cuisine continues to focus on innovation, providing our customers with excellent service and consumers with premium quality delicious products.”*Total Prepared Dips Category, Value, Nielsen MAT to 14/8/11 vs YA.**Total Pate Category, Value, Nielsen MAT to 14/8/11 vs YA.

Marketing manager Janine de Vryer says: “La Bonne Cuisine is the market leader in the

Total Prepared Dips Category with 39.2%*, with our Mediterranean, The Good Taste Co and Just Hummus brands. Our Mediterranean Basil Pesto Chunky Dip is the number one selling dip and we have four products in the top five*.

“We compete in all Dip Segments with our Mediterranean and The Good Taste Co brands. The Mediterranean brand is #1 in the

Consumers love the convenience of dips, pestos and pates for easy entertaining. FMCG looked at innovations and established favourites in this category.


THE BREAKDOWNCurrent MAT to 14 August 2011

Total Dips & Pate: $55.837mValue % Chg vs YA 1.8Total Hummus: $21.329mValue % Chg vs YA 2.9Total Other Dips: $15.640mValue % Chg vs YA 7.8Total Pesto/Chunky Dips: $11.667mValue % Chg vs YA -3.4Total Pate: $7.187mValue % Chg vs YA -4.4Total Tapas: $14,162Value % Chg vs YA -67.4

*Nielsen New Zealand ScanTrack (Databank)

TurkisH kiTCHenBrelita Foods managing director Luciell McIlroy says: “The Turkish Kitchen brand in the chilled total prepared dips/pate category recently launched a first in the New Zealand market: Double Dips (two different flavours in one pack 180g pack). The flavours are:• Basil with cashew & parmesan/Sundried tomato with cashew & parmesan• Red pepper with cashew & parme-san/Basil with cashew & parmesan• Sweet piquante peppers with feta

& cashew/Sundried tomato with parmesan & cashew.

McIlroy says: “This innovation is showing positive signs of market penetration in these tough econom-ic times. Being first to market with such innovation will provide our company with a leadership position within this category.

“Our Turkish Kitchen brand is in growth (Aztec statistics March 2011), and with our new launch and inno-vation, we will continue with this trend regardless of tough economic times.”

She adds: “In a mature category and during tough times, our com-pany will always be looking for the next innovation in both product and packaging. We have a few more line extensions coming up this year. The consumer trends this year show ‘bar-gain hunting’ and this will not change in the near future. However, with our Double Dips innovation, which is priced at $5.99 for double chunky dips, consumers see our product as a great value proposition and they will treat themselves with a great product in this price range.”

krafT’s DiPsCategory development executive Michaella Davis told FMCG: “The Total Cream Cheese category has total value sales of $18 million and is growing at 14% in the current quarter*. Kraft Philadelphia Cream Cheese is the No 1 brand and holds 36% share of the cream cheese cat-egory. Philadelphia has total value sales of $6.3 million and is growing at 15% in the current quarter*.

She adds: “Kraft Philadelphia un-derwent a pack refresh that com-municated usage occasions in 2010,

dips , pestos , pates


category check

be snapped into four individual por-tions for an on-the-go cream cheese solution, ideal for the lunch box,” she explains.*Nielsen, Supermarkets Scan Data current

MAT 14/08/11

new frOm LHfUnder its Toppings banner Lisa’s will introduce two entirely new taste sensations – Chakalaka and a Chimichurri topping. These ema-nate from Africa and Argentina, respectively.

“Right now these flavours are starting to appear in top restaurants and they’re bound to pique the mar-ket’s interest especially given that they will feature on national TV with exciting ads that capture the rhythms of their places of origin,” said Gal Pyzhanov, marketing coor-dinator at LHF.

The clever people at LHF have taken another bold step to extend the reach of the dip category with Feta Toppers. A whole new range of feta cheese based dips using a delightful creamy and piquant feta topped with Sweet Chilli, Mango & Peach Salsa and a Fresh Basil Pesto.

Pyzhanov says: “For a long time now the dairy dip category has sold low end commodity products that offered little foodie interest. This new Feta Toppers range is bound to add a completely new momentum to that space.”

These two introductions will be extensively supported with national sampling and a comprehensive PR programme.

In its standard range Lisa’s has added one new product to its well established and much loved range with a new Moroccan Carrot dip. The flavours are rich and evocative – with the sweetness of honey and creaminess of feta, laden with the spiciness of cumin and fresh tang of coriander. To add to its exotic ethnic quality this carrot dip has a com-pletely different textural bite, quite unlike the average smooth hummus.

essenTiaL Cuisine PesTOEssential Cuisine, owned by Cerebos Gregg’s, supplies a range of five vari-ants of pesto in a unique stand up pouch. The range, which is a more traditional product, consists of Basil Pesto, Sundried Tomato Pesto, Roasted Red Pepper Pesto, Asian Green Pesto, and Olive Pesto.

Essential Cuisine brand manager Jeanie Kay told FMCG: “Basil Pesto continues to be the most popular variant for Essential Cuisine. We are finding consumers are using pesto as more than an accompaniment for crackers and cheese – it is being used to give meals a real lift, as a base for a creamy sauce, or to add flavour and interest to sandwiches.”

She adds: “The entire Essential Cuisine range of pesto received remarkable results from the 2010 International Taste & Quality Institute (iTQi) Awards, with all of the five Essential Cuisine Pestos being awarded Two Stars (products that are awarded are given either one, two or three stars). The packag-ing carries this award and gives us a quality point of difference in store.”

PerfeCT PaTesConstantia Foods has been manufac-turing and selling meat and seafood pates through all leading supermar-kets for over 27 years, says general manager Roger Wood.

“In 2010 we decided to revamp the packaging of the 100g pack and re-launch it under the Simply Delicious Brand with just the two favour-ites: Cracked Pepper and Smoked Salmon. We also saw a small niche in the market for a clearly defined gluten-free pate for customers with coeliac disease and formulated our recipes to fit the gluten-free guide-lines. Mindful of continuing price increases Constantia has managed to maintain its prices within the reach of the consumer whilst maintaining a quality product at an affordable price,” he says.

James Gray, Food Productions’

which has proven a success with continued brand growth.

The Kraft Philadelphia range holds a strong position in the market with its unique offerings. The Spreadable range offers multiple consumption occasions such as with salmon, as a dip or on toast and is available in original, light and extra light op-tions to suit the needs of consum-ers. The Sweet Chilli Pourover, popularly known as ‘Sweet Chilly Philly’ proves to be an ever popular entertaining dip, especially coming into the summer period. The Mini Tub offers a multipack, which can


managing director, told FMCG: “We have a long-standing and very inter-esting history in the manufacture of premium pate for the New Zealand market. Since the late 1980s we have been making pate (and terrines) in various forms for the foodservice market, with particular strength in supplying premium pate in ‘log’ form to five-star hotels, top-end lodges, restaurants, event caterers and air-lines. Our culinary team, including executive chef Paul Zimmerman, has over 20 years’ specialised experience in the manufacture of our authentic premium pate.”

He adds: “More recently we have taken the opportunity to expand our range into the retail sector under our brand ‘The Pate People’. This involved the acquisition and re-branding of the popular Kato and FBC range of retail pate. We were attracted to this range of pates as these brands were clearly a premium retail product that fitted well with

our strong pate history and culinary capability.”

Gray says: “Customers tell us they love our pate and in particular really enjoy The Pate People pate because it does not contain pork. We use New Zealand chicken livers and butter, not pork liver or pork fat and The Pate People range is gluten free. Also, by using specialised high speed blenders we make our pate to a very smooth and creamy texture.

“Flavours include Cranberry & Plum, Cracked Pepper and French Classic and we plan to introduce new flavours from the extensive range we have supplied to the foodservice market – Game & Wild Mushroom, Pepper and Port and many others.

“We have two pack forms of pate: a 100g pottle and a 135g pack which we call Peel ’n Pop – this is great for serving on a platter as it is made to ‘pop’ from the pottle,” he says.

He adds: “The Pate People pate is listed with both Progressive and

Foodstuffs supermarket groups and we are currently exploring other retail options for our range.”

GenOese fOODsPesto is a traditional Italian condi-ment with its roots in the city of Genoa (Genova), Northern Italy. Hence, the name “Genoese Foods” was born. Established over 18 years ago, Genoese Foods is proud to be a New Zealand owned and oper-ated family business based in the Horowhenua.

“We fly fresh herbs from our Fijian herb plantation to our factory in Levin every week,” explains busi-ness development manager Sophie Rebbeck.

“The farm allows us to use fresh herbs all year round; no other brand in NZ does this. The benefits of fresh basil (rather than pre-processed basil in oil or frozen basil) are evident in the cleaner, fresher taste and the fresh natural green colour of our

dips , pestos , pates

LISA’S introduces new Feta Toppers. A new taste sensation to add even more momentum to our success in the Toppings arena.With three delicious choices: Sweet Chilli with Ginger, Mango & Peach Salsa & a

Fresh Basil Pesto with Cashews.

Our Feta Toppers range will be supported with PR

through all major Food Print Titles & with

in-store sampling/tastings.

WE MAKE THE CREAMIEST, MOST DELICIOUS FETA DIP. BUT WE CAN TOP IT...


category check

made in heaven. And who could really argue with sales in excess of $13m* per year for these products, says Richard Brown, Nestlé category manager – Foods.

“As long as New Zealanders can remember, the Original Kiwi Dip has been a household favourite – becoming a mainstay of parties, entertaining guests, watching sporting events from the couch, or consuming in front of the TV with celery, carrots or potato chips,” says Brown.

And as Nestlé highlights the sales of these two products are only going from strength to strength.

“Maggi Onion Soup has grown by +6.3% in the latest MAT, while Nestlé Reduced Cream has achieved even higher levels of growth at +15%. For brands of this size, this has generated a significant increase of +$1.3m in scanned sales for retailers**.”

Supported by a solid marketing programme, the Original Kiwi Dip has been featured on TV at the key seasonal period of spring/summer.

Brown says: “Premiums have also had a key part to play in driving sales. Recently consumers have been able to purchase both products (2x Nestlé Reduced Cream and 2x Maggi Onion Soup) and have received a free dip bowl from selected retailers. And in recent times the brands have also had a facelift. Both products were recently refreshed with limited edition packaging – which has seen

the range stand out on shelf and on displays in a highly visible manner.”

Brown adds: “With its popularity as strong as ever, there is no question that the Original Kiwi Dip will continue to remain a firm Kiwi household favourite!”*Source: Total Scan Sales All Retail Channels to August 2011. **Source: Nielsen ScanTrack Supermarket MAT Data to 14 August 2011.

new yOGHurT DiPsTurkish Bread products are available in supermarkets nationwide across a number of categories including breads, pizza bases and dips.

Managing director, Ken Vaughan says: “Turkish Bread has launched three new products in the last 12 months, creating a new category – ‘Yoghurt Dips with Dukkah Toppings’. There are three exciting flavours – Garlic & Herb, Spicy Peppers, and Natural.

“They are progressing very well for a new category, with strong growth within the first two months of marketing. The products have also been ranged for Foodstuffs and Progressive stores, available from the end of September.

“Three more exciting dip flavours will be launched this summer,” he says.

Vaughan adds that the feedback from supermarket demos has been wonderful as consumers appreciate a fresh new style of dip and understand the health benefits of quality yoghurt; they love the dukkah on top and love the textures of the product – great to cook with!

He says: “Our yoghurt contains: acidophilus and bifidus cultures – it’s good for you! Delicious and healthy, these yoghurt dips with dukkah topping are fantastic as an accompaniment or as a cooking ingredient. Great with salads, as a creamy addition to any potato dish or on top of vegetables, chicken, fish or any meat then bake for a scrumptious meal. Available from selected supermarkets nationwide.”

products. Quality and freshness are tightly managed to ensure only the best quality product is branded Genoese. The Genoese brand is a premium product; however it is price competitive with the other brands,” says Rebbeck.

She adds: “Genoese continues to lead the Pesto category with a 45.2% market share, up 30.4% versus the same period a year ago. Our range consists of three sizes: 100g, 200g, and 350g under our ‘Ground Pesto’ brand, with the market leader (28.7%) being our 350g Ground Basil. ‘Ground Pesto’ can be found at most supermarkets nationwide and is preservative, gluten, soy, MSG and additive free.

“Over the years we have seen a trend toward the basil flavour, with 93% of all pesto sales in the market being basil pesto, versus 82% two years ago,” she explains.

Our premium ‘Chunky Dips’ range in unique square tubs is available in Fresh Basil, Roasted Capsicum, Sundried Tomato, Fresh Mint and Olive & Tomato. All are gluten free with the latter two also being dairy free,” says Rebbeck.All data: Synovate Aztec quarter to

2nd January 2011.

THe OriGinaL kiwi DiPNestlé Reduced Cream and Maggi Onion Soup, otherwise known as the Original Kiwi Dip, is a match

The chefs in our kitchen know

only too well, that a plate of good

food is made great by the perfect

finishing touch.

We’re getting behind our delicious new range of

sauces and dressings with a significant marketing push

on TV, in print and with PR and in-store samplings to

ensure that consumers come to see Kato as the Foodies

choice for fine sauces and dressings.

4-26003 Kato FMCG FP Ad REVISED.pdf 1 26/09/11 11:14 AM


category check

Cool Delights

duce,” says Stanford. He adds: “We’ve always been natural – Rush Munro’s use no preservatives and no colour-ings. Rush Munro’s will never venture there, strictly sticking to the founder Fredrick Charles Rush Munro’s phi-losophy of only natural ingredients. Our ice creams taste real, not ar-tificial, because we use nothing artificial in our product.

“You’ll notice whole berries and pieces of fruit in our fruit ice creams, we do not use jams or fruit flavours. In fact we’re re-markably fussy when it comes to picking out sun-ripened fruit to trap that ‘just

picked’ flavour. As well as our 100% Natural range, Rush Munro’s have an organic ice cream range. We continue to use only the finest ingredients – farm fresh cream, whole milk and pure cane sugar to this day,” says Stanford.

Premium organic ice creamOob specialises in pre-mium organic ice cream and blueberries from Omaha, New Zealand. National sales and mar-keting manager Amy Law told FMCG: “We recently launched a 2 x 125ml multipack of organic ice cream in four flavours – Vanilla, Licorice, Blueberry and Stracciatella. We also launched a new flavour in our 850ml range of ice cream – Stracciatella.

She adds: “Launching ice cream in winter is

Rush Munro’s, New Zealand’s oldest established ice cream manufacturer and producer of premium 100% natural New

Zealand ice cream, scooped four gold awards at this year’s New Zealand ice cream awards.

“Rush Munro’s won more gold awards than any other manufacturer in the premium ice cream category, entering the maximum possible four entries in the premium category and winning gold for all four,” says commercial manager Tony Stanford. Moccachino (made using organic coffee beans and chocolate), Manuka Honey, Blackcurrant (a new flavour produced this year) and the most popular selling flavour – Passionfruit – were the award-winning flavours. Rush Munro’s one-litre packaging will now carry the Gold Award label, to encourage more purchases.

“Our point of difference is the use of real fruit and real ingredients and our priority is to source local pro-

What’s new and popular in ice creams and frozen desserts this summer? FMCG takes a close look at the freezer aisle.


frozen desserts & ice cream


Total ice cream: $164.375mValue % Chg vs YA 7.9Total ice cream – Take Home Standard: $74.979mValue % Chg vs YA 6.0Total ice cream – Family Packs: $63.941mValue % Chg vs YA 15.7Total ice cream – Take Home Premium: $18.918mValue % Chg vs YA -7.0Total ice cream –novelty/Singles: $6.537mValue % Chg vs YA 11.0Total Frozen Desserts & Party: $32.435mValue % Chg vs YA 0.3Total Frozen Pastry Desserts: $12.294mValue % Chg vs YA 0.5Total Frozen Dairy Desserts: $14.460mValue % Chg vs YA -5.9Total ice: $2.615mValue % Chg vs YA 17.8Total Frozen/chilled cakes: $1.838mValue % Chg vs YA 38.8Total Frozen Fruit Juices: $983,689Value % Chg vs YA 0.3Total Frozen Fruit: $14.374mValue % Chg vs YA 11.8Total mixed Berries: $4.846mValue % Chg vs YA 7.0Total Blueberries: $4.865mValue % Chg vs YA 19.7Total raspberries: $2.131mValue % Chg vs YA 16.5Total Boysenberries: $1.193mValue % Chg vs YA 2.5Total other Fruits: $618,070Value % Chg vs YA 8.2Total Blackberries: $274,400Value % Chg vs YA 5.7Total Strawberries: $178,683Value % Chg vs YA 9.8Total Blackcurrant: $192,881Value % Chg vs YA 8.6Total cranberries: $76,559Value % Chg vs YA -25.8


never easy, but we must remember that consum-

ers eat ice cream all year round. Stores love the concept and many of them have taken it on as there are very few other brands offer-ing a similar prod-uct. The Stracciatella is obviously a huge

hit – who can resist a creamy Madagascan vanilla ice cream with streaks of Belgian chocolate through it!”

She says: “We are looking to launch a range of exciting summer ice-cream flavours this year so that consumers can try some of the other flavours that we make here at the orchard in Omaha.”

TiP ToPShopper marketing manager Carl Edkins says: “Fonterra Brands’ Tip Top is the brand leader in ice cream and has a wide portfolio of iconic New Zealand brands. The largest brand is Tip Top, which celebrated its 75th birthday over the past year. It operates in the Take Home segment along with the premium Kapiti, Mammoth and Cadbury brands. In the high growth Multipack segment Tip Top has a large number of New Zealand’s favourite brands including Trumpet, Popsicle, Fru Ju, Memphis Meltdown, Kapiti, Choc Bar and Jelly Tip.”

He adds: “Tip Top have had a number of significant launches over the past year, which generated 64% of all NPD category sales. The most successful was the All Blacks Hokey Pokey Trumpet – the biggest launch in ice cream for the year. It combined three New Zealand icons: the All Blacks, Trumpet and Hokey Pokey. It was ‘Back to the Future’ with the re-launch of the Mint Trumpet and Fru Ju Grapefruit and Lemon, which was initiated on Facebook. Kapiti has a great year as Multipack sales doubled with the launch of White Chocolate and Raspberry,” he says.

He adds: “Take Home also saw fan-

tastic growth with the launch of the new 2 litre range: Strawberries and Cream, Lime Swirl, Coconut and Chocolate and Swirly Caramel. These products all contributed to a double digit growth rate and the highest Christmas sales in over 10 years.”

Edkins reveals: “We have two major new brand launches in the next two months. The first is CalciYum, which is a milk ice novelty on a stick. It is made from 80% milk and has appeal for the consumer with the NZ Heart Foundation Heart Tick approval and contains no artificial colours or fla-vours. It comes in three flavours: choc-olate, strawberry and banana and is a fantastic extension to CalciYum yo-ghurt and milk.

The next is a new ice block brand designed with adult tastes in mind, using new innovative flavours. The Ice Bar Co will bring adults back to the freezer for ice blocks. It is made with genuine all natural ingredients includ-ing New Zealand citrus, real brewed ginger beer extract and real bitters extract. This represents a significant in-novative opportunity for the Ice Block category to attract new users. It will be available in three exciting flavours: Brewed Ginger Beer, Lemon Lime & Bitters and Old Fashioned Lemonade.

“Both brands will have significant marketing support and represent sig-nificant innovative changes to the ice cream category,” he says.

Following the success of its Creamy Yoghurt ice cream range, Tip Top has also added three new flavours to the 97% fat-free line-up; Blueberry, Apricot and Luscious Lemon (pictured above).

The new flavours bolster the range, which already includes Strawberry and Passionfruit Creamy Yoghurt Ice Cream, winners of gold and silver medals at the 2011 New Zealand Ice Cream Awards, respectively.

BouTique ice creamThe Ginelli’s ice cream brand has been around for over 20 years on a small and exclusive scale in foodservice, but this month it has moved into grocery with


category check

Tairi, whose company has picked up over 60 gold and silver awards in recent years, including a Massey University Food Award.

Ginelli’s has also recently introduced a number of individual dessert prod-ucts into foodservice and it is likely that variants of these may head to su-permarkets as well. The company is based in Auckland’s St Johns and the full range of products can be seen on its website ginellis.co.nz.

SuJonSuJon combines expertise in the growing of berry fruit with personal commitment to quality and prompt and efficient service – a winning com-bination. Sue and John Gibb, owners of Sujon, were pioneering boysen-berry growers in the Nelson area. In the 1980s they started freezing their boysenberries for New Zealand chefs and consumers. The word spread quickly and customers were asking them for other berries with the same quality: fruit that thawed well and tasted fantastic meant people could eat berry fruit year round.

SuJon has its own centralised grad-ing and packing facilities where fruit is carefully checked for quality prior to packing. The SuJon processing plant is located next to an ISO 9002 approved freezing and cold storage facility where product is held for prompt dispatch by temperature controlled transport to distributors and customers in New Zealand and overseas.

Sales & marketing manager Michelle Manson says: “Consumers are looking for locally grown and safe supported product that is a good value proposi-tion. As is evidenced from our growth, particularly in the Lower North and South Island regions, consumers are not always just after the lowest priced offering. They have to trust that the brand that they have selected will de-liver to their expectations. As we at SuJon have a ‘no China’ policy when sourcing fruit, we believe that we are meeting our consumers’ expectations. It would also be great if we could

source all of our fruit locally but, quite simply, NZ doesn’t produce enough high grade fruit for us to process.”

quarkyUnique Tastes offers ‘European Styled Cheesecake bars’ in the freezer section.

Quarky originated in northern Europe and comes from a long line of quark-based products. In Germany, quark-based products account for 56% of all dairy products consumed.

Owner Arvi Crossland explains: “Quarky is our only brand in the su-permarkets; it is simply a dairy prod-uct that appeals to people who want to have a slightly indulgent treat but at the same time are conscious of good nutrition and taste. With only as few as five simple-to-read ingredi-ents Quarky is a new edgy, intriguing and healthier dairy option in the snack food market.”

He says: “Not to be confused with an ice cream, Quarky is a dessert with the trappings of a snack bar with no compromise on the health benefits that dairy can give. Quarky is dairy in disguise – foil wrapped in 45g bars – it allows people of all ages to include dairy conveniently into their diets. It has strong appeal among women who want an unashamedly premium treat and is small enough not to be indulgent.

He adds: “Quarky is the first truly convenient healthy dairy treat, 100% natural, made with only fresh whole milk, packaged in individual bars en-robed in chocolate to add just a hint of a treat. At its core is Quark, a European classic dairy product sitting somewhere for taste and texture between yoghurt and cream fraiche. Imagine para-doxically healthy ‘dairy fudge’ with a naturally super creamy taste and silky smooth textural sensation.”

Quarkies are eaten chilled and not frozen. Currently retailed frozen be-cause of their lack of preservatives, but ideally retailed chilled with yoghurts, they make for a great lunch box inclusion.

wide acceptance of its premium gela-tos and sorbets.

The company is moving its new one-litre packs in five different taste sensations into supermarkets. The range actually features nine lines, five gelatos and four sorbets and the com-pany is hopeful the balance of the range will go into category freezers once the success of the earlier products is measured.

The products making their entrance this month in the gelato range are Pistachio, Limoncello and Chocolate Rocher. In the sorbet selection there is Watermelon and a tasty Green Apple. Like other Italian-style products, these gelatos and sorbets are very low in fat and should prove particularly appeal-ing to those who want a sweet treat but are watching their weight.

Once these have proven their worth, Ginelli’s is hoping to add Macadamia & Candied Hazelnut gelato and a Blackcurrant Yoghurt gelato as well as two other sorbets – Lemon and a Blood Orange.

“The company has a strong repu-tation in foodservice and has also won a number of medals in the Ice Cream Awards,” says owner Max Tairi. Winning awards is nothing new for


Gü Puds; deliciously indulgent, and now available in leading supermarkets.www.gupuds.com

Fancymeeting Gü here!

Gü LemonCheesecake

Gü Mango &Passionfruit Cheesecake

Gü Key LimePies

Gü Cheeky Little Potsof Chocolate Ganache

COMINGSOON

Gü Melt in theMiddle Puds

Gü HotChocolate Soufflés

Gü ChocolateBanoffees

Gü Choc & VanillaCheesecakes

An overwhelming natural creami-ness is achieved without the use of thickeners, vegetable gums, recon-stituted milk solids and the bars are gluten free.

“We don’t add anything as we simply start with fresh whole milk. Available in Blueberry, Vanilla, Caramel and Chocolate in Progressive supermarkets and some organic/natural food stores,” says Crossland.

gü cHilleD DeSSerTSInternationally coveted Gü-ey choco-late and fruity desserts are finally avail-able in New Zealand.

Brand manager Leon McDonald says: “Chilled Desserts is a very unde-veloped category in NZ, but has plenty of potential to be like other interna-tional markets where the consumer base is similar. Kiwis love entertaining, and at Hansells Food Group we feel we can drive this category with inno-vative products from both our NZ fac-

tory and international sources like the UK and Europe.

He adds: “It is estimated that a divine chocolate or fruity Gü product is eaten somewhere in the world every two seconds. Gü is all about chocolate and fruit extremism with a dollop of fun, and the dessert experience doesn’t get more extreme than Gü. Serving Gü at a dinner party will definitely impress and Gü’s reusable glass ramekins are perfect for… lots of stuff!

“Sales for the first six months to 4 September are $354k total key accounts (Aztec), delivering approximately $100 per store per week at 45% weighted distribution,” says McDonald.

“We will be extending our cur-rent range of five products in the NZ market to include three new exciting flavours; Gü Chocolate Banoffees (but-tery biscuit base smothered in banana dulce de leche, mascarpone cheesecake and our signature chocolate ganache), Gü Cheeky Mango & Passionfruit

Cheesecakes (smooth passion fruit cheesecake with a crumbly biscuit base and fragrant passion fruit and mango curd), and Gü Hot Chocolate Soufflés (ultra decadent chocolate soufflé with a fabulously smooth and Gü-ey hot chocolate middle),” he says.

frozen desserts & ice cream

For more commentary and product updates in this category see fmcg.co.nz/features/category-reports.

http://www.gupuds.com


category check

Skincare trends

us to realise that through millions of tiny openings, the skin can absorb the chemicals that it comes into contact with every day.

Rands says that many common skincare products contain some “pretty nasty” ingredients and that the safety of some of these ingredients is questionable.

“While they’re often used in common household cleaning, body and baby care products they are known skin irritants, which means they break down the skin’s fatty acid protective layer and create some not-so-nice health problems such as eczema and

dermatitis. What worries me is that the person ultimately testing the safety of these chemicals is the consumer. This is why we think it makes sense to take care and err on the side of caution.”

ecostore is well-known and re-spected for its plant and mineral-based range of products. ecostore’s new skin-care range contains no parabens, no dimethicone, no mineral oil and no synthetic dyes or perfumes. Parabens have generated a great deal of media coverage in the past 18 months. They are chemical preservatives which have been found to be mildly oestrogenic, meaning they have the ability to mimic female hormones when applied to the skin, explains Rands.

Rands says ecostore’s new body butter, body lotions and hand creams are brimming with nourishing emol-lients like coconut oil, jojoba oil and shea butter. Jojoba oil has a close re-semblance to sebum, the oil which is naturally produced to protect our skin, while shea butter absorbs rapidly into the skin without leaving a greasy residue and can help to reduce UV damage.

ecostore works with a world class team of scientists and chemists, led by Sir Ray Avery (2010 New Zealander of the Year), to formulate its plant and mineral-based products with no toxic or unnecessary chemicals. They prac-tise the precautionary approach, which means that if there is any doubt about

Founder and ceo of ecostore Malcolm Rands is on a mission – to educate consumers about the importance of their skin.

“Our skin is our largest organ, it lives and breathes and is incredibly vulner-able to what we put on it. We live in a world which is becoming more and more obsessed with what we put in our bodies but we are still very naive about what we put on our bodies.”

One of the core functions of our skin is to provide a barrier against pathogens through a natural fatty-acid protective layer. Rands says whilst it seems impervious it’s important for

Depending on age and skin type, consumers look for skincare products with UV protection, anti-aging, nourishing and natural ingredients. FMCG talked to some of the key players in this category.


sk incare


Total Defined Facial: $66.852mValue % Chg vs YA 1.1Total Facial Cleansing: $24.470mValue % Chg vs YA 4.7Total Facial Moisturising: $28.426mValue % Chg vs YA -0.6Total Male Grooming: $4.704mValue % Chg vs YA 4.2Total Skin Medications: $4.539mValue % Chg vs YA -15.9Total Facial Toner: $1.765mValue % Chg vs YA 57.8Total Facial Serums & Eye Creams: $2.625mValue % Chg vs YA -13.1Total Facial Other Types: $309,653Value % Chg vs YA 255.5Total Treatment: $12,884Value % Chg vs YA -49.8


the safety of an ingredient for people’s health or for the environment, they will look for a safer alternative.

After extensive research, ecostore has completely redesigned its packaging to launch a unique new range of bottles and labels. Marketing director Melissa Fletcher says getting cut through, in what is a very busy environment, was paramount.

“We’ve always been known for our stunning photography on our products and our cleaning and baby care ranges will continue to feature the beautiful work of New Zealand artists Deb and Mark Smith. But our body care range is very different and distinct in that it features artwork by John Reynolds, one of New Zealand’s most interna-tionally renowned artists.”

Fletcher says ecostore is the first New Zealand company to use post-consumer recycled plastic for pack-aging, with bottles made in New Zealand.

Founded in 1993, ecostore now has 30 fulltime employees and ecostore products are exported to Australia, USA, Hong Kong, Singapore, South Korea and Taiwan.

Among ecostore’s new launches in the last 12 months are:• ecostore Body Butter 250g• ecostore Body Lotion – Light Moisturising 220ml• ecostore Body Lotion – Extra Moisturising 220ml

• ecostore Hand Cream – Light Moisturising 75ml• ecostore Hand Cream – Extra Moisturising 75ml.

L’OréaLCategory manager CPD Alan Morgan told FMCG: “Skincare is a large and all-encompassing category that caters to all manner of skin types at various stages of the lifecycle. We find the cat-egory to be of a very mature nature with turnover in excess of $66 million through Grocery (Aztec Grocery Data MAT 14/08/11) and well established within retail channels, with the likes of Progressive and Foodstuffs now of-fering a very complete range catering from teen through to the more mature shopper.”

He adds: “Of late we have started to see a regime movement towards that of anti-aging products, up 0.7% on last year, in line with the total growth for the category (Aztec Grocery Data MAT 14/08/11). With an ever-aging population, the challenge for suppli-ers is how best to service this market by introducing NPD that is relevant, while at the same time managing the developing trend towards even look-ing complexions, products with SPF qualities and tinted moisturisers.”

He adds: “L’Oréal has seen this trend and has moved to meet it with NPD due to enter the market in September and October 2011 with the introduc-

tion of the Total Repair 10 and Garnier BB Cream ranges. These will comple-ment the products L’Oréal currently have in the market such as L’Oréal Revitalift, Age Perfect and Youth Code along with the Garnier range of Ultralift and Youthful Radiance for the mature market. With the introduction of Garnier Pure, L’Oréal is now also touching on the early teen to mid-20s’ target market.

“An under-realised segment is that of the Men’s Category, currently showing growth of 3.7%, well ahead of the overall category growth of 0.7% (Aztec Grocery Data MAT 14/08/11). L’Oréal has an extensive range of Men Expert products ranging from shav-ing gels and foams, through to cleans-ers and moisturisers, for normal to sensitive skin, and will be looking to enhance this further with the intro-duction of Black Foam to the market,


category check

category that has stayed relatively flat over the last year.”

Look out for the new range from Simple: Spotless Skin –‘Get results in just one day’.

Designed in conjunction with a junior advisory board Simple skincare has developed a range for teenage skin based on the same philosophy – no perfume and no colour, using only the purest of ingredients. People are looking for chemical free, effective solutions to problem skin and Simple believe they have produced just that – the perfect blend of spot fighting ingredients and natural antibacterial goodness to visibly reduce spot red-ness and size.

Active ingredients include: Zinc, Chamomile, Witch-hazel and Lavender.

Launching in October there are five products in the range: Wipes, Foaming Facial Wash, Blackhead Remover Scrub, Moisturiser, and an intensive Spot Zapper.

“No perfume, no colour, no unnec-essary or harsh chemicals, so it won’t upset your skin, these products are dermatologically tested and approved,” says Rush.

PrOCTEr & GaMbLEProcter & Gamble is one of the larg-est beauty and grooming companies in the world, with products reaching nearly 130 countries and eight ‘billion dollar brands’.

P&G Australia & New Zealand public relations manager Alicia Gorken

says: “A number of P&G brands are available in supermarkets throughout the country across categories from oral health to haircare and skincare. Brands which relate specifically to the skincare category include Olay, which is one of the world’s favourite facial skincare brands and Gillette. Olay ranges include Regenerist, Total Effects, Complete and Olay Men Solutions, while Gillette has a range of skincare products including those designed for sensitive skin.”

Olay was developed to address the everyday needs of women and their fight against the seven signs of aging – lines and wrinkles, rough skin texture, dullness, larger appearance of pores, blotchiness, dry skin and dark spots, she says.

“In 2010 we celebrated the success-ful launch of Olay Men Solutions, a range designed to address three major areas of concern for men’s skincare – oily skin, rough skin and dull skin.

“In the coming months Olay looks to build on the success of its Regenerist range and release the exciting new Olay Regenerist Wrinkle Revolution Complex, Olay’s most comprehensive wrinkle fighter that reduces the ap-pearance of lines and wrinkles in one application,” says Gorken.

Dr LEWinnSValeant Pharmaceuticals NZ coun-try manager Liz Reilly says: “There is a move by the Grocery channel to capitalise on the beauty opportunity in Grocery, and a requirement to im-prove channel perception of the range of health & beauty products available in supermarkets.”

Dr LeWinns Synergise is a sub brand of the highly successful phar-macy/department store skincare brand, Dr LeWinns. Reilly explains: “Dr LeWinns is Australia’s number one skincare pharmacy brand. Having been active in that market for over 21 years, in Australian pharmacy it is bigger than many mass brands, and it also holds a strong market share in facial skincare in the New Zealand pharmacy channel.”

exclusively through Progressive, in late September.

“Expect more from L’Oréal in 2012, not only in facial skincare but also in Hand and Body – an untapped seg-ment for L’Oréal,” says Morgan.

SiMPLESimple has a range of products in su-permarkets that cater for people with sensitive skin. These include personal toiletries: soaps, deodorants, shampoo & conditioner, as well as facial skincare products with the Kind to Skin range, which includes wipes, a foaming facial wash, cleanser, toner, moisturisers, ex-foliating scrub and an eye makeup remover.

Brand manager Fiona Rush told FMCG: “With an increase in aller-gies and a growing concern about the chemicals consumers are putting on their skin, Simple, with its no perfume, no colour proposition has seen con-tinued growth, of close to 10%, in a


Dr LeWinns has one skincare range in supermarkets, Dr LeWinns Synergise. Synergise was new to the market in April 2011 and is exclusive to Progressive for one year. Dr LeWinns Synergise is designed to reach the con-sumer who is less engaged in the skin-care category, and who is looking for a simpler, less complicated option than the current offering.

Reilly says: “Synergise is an anti-aging skincare range formulated with plant stem cell technology. It contains the rare active ingredient, Swiss Apple Uttwiler Spatlauber. With proven re-generative properties, the range works in synergy with skin cells, protecting and stimulating them to rejuvenate skin and reduce the appearance of wrinkles, for more youthful and ra-diant skin. This is the first time such technology has been made available at mass market level.”

She adds: “The goal of the launch was to utilise Dr LeWinns’ strong rep-utation for innovation, attracting new users to the brand in all channels we currently operate in.

“To date we are very happy with the result in Progressive. The total range is 10 skus and the majority of Progressive stores are carrying the full range. Not only have we achieved pos-itive sell through in Grocery, but we have also increased share significantly in Pharmacy, while greatly improving brand awareness overall.”

SkinFOODNew Zealand’s award-winning skin-care range Skinfood has established an exceptional reputation both locally and internationally for providing a skincare range that cleanses, nourishes, and pro-tects the skin. Using only the finest natural based ingredients sourced from New Zealand and the South Pacific, Skinfood provides an extensive skin-care range that isn’t complicated, is very affordable, and is easily available through supermarkets.

The brand has 12 natural-based products in the range including a cleanser, facial wipes, several face

moisturiser options, an exfoliant, mud mask, body butter, and shave gel. Over the past 12 months the company has also added a hand cream and tanning moisturiser to its range.

Skinfood New Zealand’s general manager Kim Wigg said: “The two most recent products to our range, the hand cream and tanning moistur-iser, have come as a result of customer demand and we have a number more in the pipeline to launch over the coming year. So by delivering custom-ers what they want we are onto a win-ning formula!

“The key points we constantly hear are that people want a good qual-ity, natural-based product that deliv-ers great results. The price point is also a key factor that influences their buying decision. From all our research we found that skincare products don’t need to be expensive to achieve great results. We source all our ingredients from New Zealand and the Pacific, which not only supports local busi-nesses but keeps our costs down. Our customers also tell us that they want to be able to buy their skincare prod-ucts easily, so we stock Skinfood in supermarkets, and you can also buy it online from www.skinfood.co.nz. We also look at cost saving efficien-cies to ensure our customers are get-ting the best value for money – for example, we use recycled packaging,” says Wigg.

ST ivESThe St Ives brand is represented by BDM Grange in supermarkets.

“St Ives currently holds a 5% share of the skincare Grocery market and against the trend of the category, is in growth of nearly 10% on last year*,” says group brand manager Elizabeth Jaray.

She adds: “Key growth areas for St Ives are in both Hand and Body Moisturisers, where we launched a new range in September, and in Facial Scrubs where the St Ives Invigorating Apricot Scrub recently won yet an-other local beauty award.”

The new St Ives Body Lotions range will be in a larger 621ml size with pump and 100% natural mois-turisers formulated without parabens. Two new variants include Naturally Indulgent Coconut Milk and Orchid Extract, and Deep Restoring 24 Hour Moisture.

In the Facial segment St Ives is also launching the new St Ives Naturally Clear Green Tea Cleanser and Scrub, which com-bines the skin-soothing powers of 100% green tea with salicylic acid. This range is also formu-lated without parabens and phthalates.*All data Aztec scan data MAT

to 14/8/11.

sk incare

http://www.skinfood.co.nz

What’s HotW

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NIVEA – THE MOST PURCHASED FACIAL BRAND JUST GOT BETTER

OLD TOwN COffEE

*Source: Nielsen MAT scan data facial category 17 July 2011

An icon in Malaysia, Old Town Coffee is now well known throughout Asia and is crossing the globe very quickly with its all-in-one white coffee mixes. from the well-known Classic coffee 3 in 1 to the new Hazelnut flavour – all you need to do is empty the single-serve sachet into a mug with hot water to receive a creamy sweet coffee, bursting in flavour. Old Town Coffee is now available in a shelf-ready unit carton with 10 sachets.

For more information or a sample of Old Town Coffee products please contact:Oriental Merchant Pty LtdTel 0800 10 33 05Fax 0800 10 33 11Email: [email protected]: www.oriental.com.au

Leader Products has an exciting new range of Sizzle Stix available in 4 tasty flavours – Honey Soy Chicken, Teriyaki Beef, Kransky & Cheese and Moroccan Lamb. As well as tasting great, they are also Gluten free. With summer quickly approaching, these Sizzle Stix are ideal for BBQs, entertaining and are so quick and easy to prepare. The Sizzle Stix are sure to be a hit with all ages!

For more information please contact your local Leader Products representative or phone 09 276 3879.www.leadernz.co.nz

NIVEA Visage Daily Essentials is now offering a complete regime for every skin type with the introduction of two new night creams.

NIVEA Visage Daily Essentials Regenerating Night cream with vitamins and natural lotus extract, regenerates and moisturizes for fresh feeling skin in the morning. Perfect for Normal and Combination skin types.

NIVEA Visage Daily Essentials Rich Regenerating Night cream is perfect for Dry and Sensitive skin. With natural Almond Oil and Calendula extract, it leaves the skin intensively nourished and regenerated for soft feeling skin.

For more information contact your Beiersdorf representative or phone 0800 008 081.


http://www.oriental.com.au

http://www.leadernz.co.nz

What’s Hot

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GOULDS PROVES IRRESISTIBLE

LISA’S – INTRODUCING CHAKALAKA AND CHIMICHURRI

LISA’S MOROCCAN CARROT DIP

BAKE WITH BARKER’S

With a resurgence in home-baking, Barker’s is launching innovative, easy to use patisserie fillings into the baking needs aisle.• Boxed, ready to use piping bag - convenient, no mess

and resealable.• fill cakes, pastries and tarts or make fabulous desserts.

Recipes included in every box.• Ideal for Christmas and summer entertaining. In-store

demonstrations will educate and promote.• Three flavours; Lemon & Passionfruit, Chocolate

Crème, NZ Boysenberry.

Order today! Contact Twin Agencies 0800 258 946. www.barkers.co.nz

Cheese kranskys from Goulds fine foods have proved so popular with the food trade that they’ve now been released in a retail pack. The hot-smoked sausages contain 100% pork, blended spices and seasonings, and are studded with pieces of high-melt cheese – irresistible!Other tasty offerings from Goulds are blueberry doughnuts, a flavoursome twist on the classic blueberry muffin. These are now available bulk frozen in-store.Call 0800 2 GOULDS for details.

Introducing the 2 exciting new additions to our Toppings range. Chakalaka is a favourite African taste sensation, a medley of spices, tomato and chilli that really sets the taste buds alight. And from hot blooded South America we’re introducing the pampas flavours of Chimichurri – A green salsa with a little bit of bite and oodles of delicious taste – all atop our already loved Israeli Hummus.The marketing campaign for this range includes a TVC, radio ads, a PR campaign and in-store samplings.

Available OctoberFor further information, contact us on: Ph: 09-8295700, www.lisas.co.nz

The essence of Morrocan flavours is captured in new Lisa’s Moroccan Carrot dip. The flavours are rich and evocative – with the sweetness of honey and creaminess of feta, laden with the spiciness of cumin and fresh tang of coriander. To add to its exotic ethnic quality this carrot dip has a completely different textural bite quite unlike the average smooth hummus.

Available OctoberFor further information, contact us on:Ph: 09-8295700, www.lisas.co.nz

http://www.barkers.co.nz

http://www.lisas.co.nz

http://www.lisas.co.nz

What’s HotW

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MORE THAN JUST YOUR AVERAGE DRINKS!

TI TONICS The Ice Teas on Everyone’s Lips Nectarine White Tea; Blueberry White Tea; Pomegranate Green Tea; Mango Acai White Tea; Yum Berry White Tea

MONAVALE BLUEBERRIES Organic Blue Juice (Organic Blueberries 30%, Organic Apples 70%) ‘Blue Juice’ - Delicious and refreshing! Just one bottle provides you with your daily intake of antioxidants. A family owned and operated company, with the largest Bio-Gro certified organic blueberry orchard in NZ. Just Blue (100% Organic Blueberries) 100% pure organic blueberry juice. “A bottle a day keeps the free radicals at bay.”

MOUNTAIN FRESH Several winning ingredients go into these delicious products and the first is the location of the Mountain fresh factory, situated 60 km south of Adelaide among rolling hills in prime dairy country. Comes in a variety of flavours.Apple & Peach: 85% apples, 15% peaches Apple & Guava: 85% apples, 15% guava Apple & Mango: 85% apples, 15% mango Tropical: 70% apples, 10% pineapples, 10% mango, 5% passionfruit, 5% pear.

PETE’S NATURAL Lemonade & New Currant Crush is locally produced from natural, organic ingredients; contains way less sugar than most soft drinks & most importantly, tastes great. That’s all mate, no artificial flavours, preservatives or colours - and twice as much freshly squeezed lemon juice as there was before!

Today’s consumer wants more choice. They want a healthier choice. They want tasty. Are you offering them that?

PARAGON PACIFIC GROUP NZ LTD [email protected] • 027-248-9462

STEAZ Good for the mind, body & soul Blueberry/Pomegranate/Acai: Mint: Peach: Lime/Pomegranate: Sparkling Green Tea – Raspberry: Sparkling Green Tea – Lemon and Lime.Steaz is a family of flavourful great tasting all natural, organic and fair trade tea-based beverages in three healthy and delicious product lines, iced teaz,sparkling green tea (world’s first) and energy drinks.


$1 from EVERY entry ticket sold will be shared between Coeliac New Zealand and Allergy New Zealand, to support their charitable work in the community.

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New Zealand’s industry lead-ers were recognised at the biennial Environmental Packaging Awards, which

celebrate companies and individuals who champion environmental issues and packaging product stewardship.

Held in Auckland by the Packaging Council of New Zealand, this year’s Awards reflected the direction the council is taking with the introduction of its Packaging Product Stewardship Scheme and Code of Practice for packaging design, education and procurement.

Packaging Council of New Zealand executive director Paul Curtis says everyone in the packaging industry, from manufacturers and brand-owners to retailers and recyclers, has a respon-sibility to reduce the impact packaging has on the environment.

“New Zealanders expect the pack-aging industry to reduce the amount

of packaging waste going to landfill and to develop packag-

Putting the ‘eco’ in economics

Packaging innovations can reduce cost and the impact on the environment.

ing which uses fewer resources.“It is for that reason the Packaging

Product Stewardship Scheme has been introduced. The aim is to im-prove packaging design and systems to reduce packaging waste, increase reuse of packaging, increase recycled con-tent in packaging and increase con-sumer awareness and understanding of sustainable packaging.

“Many companies deliver cost-effective, sustainable solutions for re-ducing packaging and minimising its impact on the environment. The Environmental Packaging Awards are to support and encourage progress within the industry and we’ve seen some outstanding contributions this year,” says Curtis.

The Supreme Award which rec-ognises the greatest contribution towards environmental excellence was awarded to the Environmental Education for Resource Sustainability Trust (EERST) for its Paper4Trees programme.

The community waste minimisa-tion educational programme, which awards native trees to schools that re-

cycle paper and cardboard, has been running in more than 2700 schools and pre-schools for over 10 years. In that time 46,982 trees have been planted, 11,745 tonnes of paper and card-board have been recycled and 93,964 cubic metres of landfill space saved.

EERST also received the Cadbury Community Education Programme

Award for its Paper4Trees programme as an outstanding example of a waste minimisation education programme that has delivered compelling metrics of waste reduction.

Among other highlights, Convex Plastics received The Foodstuffs Packaging Design Award for its GreenSACK compostable wheelie bin liners, which will help reduce the amount of food waste going to land-fill, and are of particular interest to the hospitality industry.

Clever Crate a winner for the environmentThe Sutton Group Award for Supply Chain Influence on Packaging Systems was picked up by Progressive Enterprises and CHEP NZ for their shipping and display supermarket pro-duce crate. The cost-effective, reus-able, foldable crate (pictured) provides improvement in transport efficiency and product protection. Introduced in 2008 with an initial pool of 480,000 crates, demand is now approaching 7,000,000 across produce suppliers.

PEL and CHEP NZ worked closely with manufacturers to design the crate that is made of strong polypropyl-ene, which prevents breakages during transport, and with less throw-away packaging (only the cardboard label), so overall there is less packaging mate-rial used.

The foldable crate comes in a range of sizes and is supported by a pricing mechanism that isn’t just cost effective, but encourages a quick turnaround.

october 2011 FMCG 39

grocery bus iness – feature

Richard Manaton, general man-ager strategic planning at Progressive Enterprises, says the crate is the princi-pal crate for all the fruit and vegetables coming in to Countdown, with the only exception being produce from overseas.

CHEP NZ national retail manager Erin Shanks said it was great to work with PEL and come up with a solu-tion for transport packaging that met environmental commitment standards.

“The pleasing aspect of the award is the recognition of the partnership between CHEP and Progressive and the way we have worked together to create a solution for packaging prob-lems on such a large scale.”

The Sutton Group Award rec-ognises initiatives where the supply chain influence on packaging systems has provided positive environmental outcomes.

“Progressive and CHEP have worked together taking a complete assessment of the supply chain to maximise trans-port efficiencies, minimise space and storage requirements – meaning fewer journeys required and less CO

2 emit-

ted,” comments Curtis.The Lion Award for an employee

who has championed environmen-tal issues and driven change went to Spring Humphreys of Fonterra and Karen Warman of Resene. Both were recognised for their ongoing contri-bution to environmental excellence within their organisations.

Manager of eco efficiency at Fonterra, Humphreys is a long time

eco-champion. He was seconded away from his operational role at Fonterra in 2003 to head up a new initiative aiming to minimise, if not eliminate, waste.

Key initiatives were to maximise recycling, maximise transport efficien-cies, minimise waste sent to landfill and provide equipment that was health, safety and hygiene compliant.

The programme, which was ini-tially trialled at five sites around New Zealand, has emerged as a model of best practice and eco-efficiency now being implemented across 136 of Fonterra’s sites, stores and offices.

When the programme started seven years ago, over 18,000 tonnes of waste was going to landfill and last year that dropped to just under 5000 tonnes. The company is diverting 92% of waste back into reuse or recycle.

Spring says in the past seven years Fonterra has recycled over 45,000 tonnes of cardboard and plastic. “So that has put the ‘eco’ into eco-nomics. It has turned a cost stream into a profit centre. But the beauty of the programme is that the staff are the ones that come up with the ini-tiatives and they are responsible for driving them.”

To learn more about the Packaging Council of New Zealand and the Environmental Packaging Awards visit packaging.org.nz

Left to right: Spring Humphreys, manager of eco efficiency at Fonterra; David Carter, group environment & business continuity director for Lion, and Nicky Wagner.

Left to right: Progressive Enterprises and CHEP

NZ win the Sutton Group Award for Supply Chain Influence. Left to right:

Erin Shanks, Chep’s national retail manager;

John McAvoy, Progressive Enterprises’ business

manager produce; Brent Sutton, MD of category

sponsor Sutton Group, and Nicky Wagner National List

MP from Christchurch.

company prof i le

40 FMCG OCTOBER 2011

Small StepS, big reSultSresponsible for getting the entire team, and even visiting sales

reps, up skilled on using the baler machine, which they call the

‘Cardboard Crusher’.

“Not only is everyone using the cardboard crusher, they are

actually enthusiastic about it and there are no more pieces of

cardboard flying around the store room,” she says.

The results have been even better than expected. Trucks

can now easily get close to the unloading bay. There is also

huge time efficiency and happier staff due to the fact that

they don’t even need to leave the store room. “It is just a

much easier process,” says Agrawal.

The bales created by the Bramidan X50 are export-quality.

Agrawal says: “Even beyond all of the other benefits, we can

get a much better price for these bales than we ever could

from the council bins – it doesn’t really compare at all.”

Pak’nSave Henderson is creating over 25 tonnes of

cardboard bales per month which has resulted in an over 450%

increase in income on what they were achieving in a good

month from the loose cardboard in the council bins.

In a fast-paced environment like Pak’nSave Henderson,

hassle-free operations are essential. Smith said, “A-Ward are

just so easy to work with, we have had no issues with the

product at all and it is doing exactly what I need it to do –

no fuss.”

A-Ward supplies a complete range of Bramidan baler

machines suitable for all types of businesses from a corner

dairy right through to large operations. It also provides

ongoing 24/7 service and support for the machines as well as

preventative maintenance. This includes supplying all types of

strapping for all balers at the best price.

You can have peace of mind knowing that a total, ongoing

package solution is coming from one reliable provider.

A-Ward is so confident that these machines will streamline

your recycling process and you will experience huge results in

your business that it is happy to offer a free site survey and a

free trial machine for one month (terms and conditions apply.)

more and more buSineSSeS are setting up their

operations to accommodate recycling and other

environmentally conscious trends. But what you may not

know is that this has the potential to also positively impact

your bottom line.

Loose waste is expensive in handling, collection and rental

costs. But properly compacted bales of cardboard, plastic and

other recyclable materials are valuable and can significantly

boost your income.

Bramidan is one of the leading suppliers of balers

and compactor solutions around the globe for handling

cardboard, plastic waste and other recyclable materials. Now,

‘New Zealand born and bred’ A-Ward is proud to be able to

bring you these quality Bramidan baler machines, which have

already provided fantastic results for its customers including

Pak’nSave Henderson.

Well-known for its thriftiness, the mission of the Pak’nSave

brand is to provide New Zealand’s lowest food prices. This

means they never stop looking for ways to keep costs down.

While they do their best to recycle some of the better

cardboard boxes for their customers’ use, the majority of their

cardboard is still leftover floating around the back storeroom.

Until recently, Pak’n Save Henderson’s solution to the excess

cardboard was very large council cardboard

recycling bins. Five of these bins lined the

driveway leading up to the storeroom, taking

up a lot of space and were often a nuisance

for trucks driving up to deliver groceries. Staff

had to walk a distance outside, rain or shine,

to load the bins. Cardboard was also ending up

on the ground, and flew down into the stream

below – a far cry from the environmentally

friendly initiative that was intended.

The answer to these issues was the X50

Bramidan Baler. New owner of Pak’nSave

Henderson, John Smith, had previous

experience with a baler machine. The

efficiency such a machine could create

immediately provoked him to look into

getting one for his store. “I believe this

machine will pay for itself in less than eight

months” says Smith.

Checkout manager Nirmala Agrawal was

to find out how a bramidan baler can improve your business operation contact:Chris Wilson, a-Ward attachmentsmob: 021 774 934, ph: 09 622 3741email: [email protected], www.a-ward.com


http://www.a-ward.com

BALE UP & BOOST PROFIT

High Value Bales

Free Phone: 0800 215 911 Email: [email protected]

www.a-ward.com

FMCG Bramidan Ad - Oct Issue.indd 1 22/09/2011 11:36:32 a.m.


http://www.a-ward.com

company prof i le


Loscam to provide choice in new ZeaLand

be a key focus. We are all about helping our customers streamline their supply chain,” he says.

Loscam has developed a new “AdvaNZ” pallet specifically for the New Zealand market. The true 4-way entry pallet made from locally sourced softwood has been designed to reduce the risks of pallets tilting when they are being transported by a forklift. This also enables Loscam’s customers to safely load vehicles using the 1m face providing improvements in truck utilisation of up to 20%.

The safety benefits of introducing the new pallet to the New Zealand market were front and centre for Loscam. The Loscam pallet will be the first pallet in the market to carry the “2 man lift” stencil, reminding people handling the pallet to take care when manually handling. “Although the pallet weighs approximately the same as the current pooled pallet we wanted to help the industry as the safety focus is on lifting when handling weights,” says Tony Gousmett, Loscam’s New Zealand operations manager.

“Importantly, you don’t have to modify the tines on a forklift and pallet jacks to fit the pallet on the 1m face giving a further financial benefit.”

Loscam will also be able to offer customers in New Zealand a range of innovative plastic crates, bins and dollies that are part of their One-Touch/Retail Ready Packaging solutions.

“We’re very excited to be in New Zealand and we believe we can bring the right mix of ‘we care’, ’your problem, our problem,’ service model to the New Zealand market,” says Chris.

new ZeaLand weLcomes a new pLayer to the paLLet rentaL business.After extensive research into the pallet pooling landscape in New Zealand and having received many requests from existing customers in Australia and Asia, Loscam is in the final stages of planning its entry into the New Zealand market. The move is the first new market entry for Loscam since the pallet business was acquired by Hong-Kong based China Merchants Group in July 2010.Loscam is now the leading pallet provider in South East Asia and has grown its position and reputation in Australia to be recognised as the leading quality and service provider.

Loscam (New Zealand) Limited is being headed by Chris Sharples, who has spent more than 20 years working in the New Zealand logistics industry and is supported by a team of experienced locally based staff. Chris says the time is right to bring Loscam’s expertise to customers in New Zealand.

“Loscam is looking for opportunities to expand and we want a presence in New Zealand,” he says. The move into New Zealand has been on the drawing board for more than a year with detailed research and a concise strategy developed to support the launch.

“With just one player here, I think that potential customers will appreciate another entrant in the market. We have a great customer service record which will be our focus in growing our NZ business. Our people will be working with customers to understand their supply chain requirements, together with their trading partners. Implementing robust back end systems that will support pallet rental and pallet control for our customers will

L to R: Tony Gousmett and Chris Sharples.

Bringing choice and innovation

to the New Zealand pallet market

✔ True 4 way entry pallet

✔ Rated to 1300kg in rack

✔ Suitable to load “chinese”

✔ Enhanced load utilisation & safety

✔ No need to modify forklift & pallet jacks

✔ Highest rated customer service

✔ User friendly pallet control systems

✔ Wide range of products

✔ Cross border services to Australia & Asia

✔ Local team – global experience

Loscam (New Zealand) Limited PO Box 112240, Penrose, Auckland 1642

Chris Sharplesmobile: 021 772648 email: [email protected]

www.loscam.com

0800 LOSCAM (567226) [email protected]

Plastic CratesProduce Bins

Pallet Cages

Loscam AdvaNZ Pallet


http://www.loscam.com


company prof i le


Big milestone for goulds fine foods

and gone as consumer tastes have changed, but Russell firmly

believes that flexibility has been the key.

That spirit continues in Goulds’ 60th year, with the

management team recently revitalised by the appointment of

Roger Gore and Rob Puddy as joint general managers, and of

Wellington lawyer and company director Graeme Reeves as

chairman.

Both Rob and Roger had already been working at Goulds for

some time. Roger, a qualified chef, joined as one of the original

owner-drivers, helping to make Goulds’ vans a familiar sight on

our roads. He became national sales manager and then gained

further management experience at Goodman Fielder for 15

years, rejoining Goulds just over a year ago.

Rob joined Goulds two years ago as production manager,

with extensive butchery and meat technology experience.

He had worked in butcheries and meat processing plants in

Hawkes Bay for many years before coming to Goulds, and

had also been general manager of a Hastings butchery that

supplied New Zealand’s top restaurants.

The enthusiastic pair have been taking a fresh look at

Goulds’ entire product range, reinstating some of the

traditional products, recipes and flavourings, as well as working

on some new lines still to hit the shelves. Rob has been

evaluating cooking methods and has already made some

changes, including a switch to more steam cooking, which he

says gives improved shelf life and better finish. He’s also been

in-store to trial new product formulations at the deli counter

and butchery, with very positive results.

Meanwhile, Roger says Goulds is introducing some of the

recipes from Valley Smallgoods (which the company bought

six years ago) for sausages, frankfurters and saveloys, as he

believes they provide better flavour and market performance,

and is also going back to some of its old recipes for its bacons,

hams and the like.

“We’ve gone back to some of our original suppliers for

seasonings for the same reason,” he says. “It’s very important

to us to keep trying to provide the best-tasting product we

can at great value.

“Goulds is fortunate to have sufficient scale to be a

significant player,” says Roger, “but we’re still small enough to

react quickly to market changes.”

successful smallgoods manufacturer goulds fine foods is proudly celebrating 60 years in business this year −

and that’s no small achievement, given the hurly burly of the

local food trade. Co-founder Russell Gould is now in his 80s but

is still actively involved, many staff have been there for at least

two decades, and the company remains 100% family-owned.

Goulds has certainly come a long way since brothers Russell

and Harold Gould first teamed up to make sausages, sweet-

talking local butchers not only to sell them trimmings, but

then buy back their products.

It was 1951 – the country was still raw from World War II and

returned servicemen were looking for new ways to make a

living. Russell had worked as an instrument repairer for the air

force from 1944 to 1947 and then as a fitter and turner, while

Harold was employed by his father-in-law distributing ham and

bacon to local dairies.

The brothers started small, working from the back of

a butcher’s shop in Adelaide Road, Wellington. Russell’s

engineering background came in handy when it came to

setting up and fixing the machines, while Harold had the

contacts and made the sausages.

They were soon doing a lively trade and outgrew their space

at the butcher’s shop. The brothers moved to larger premises

nearby, setting up a factory in an old stables building, and

branched out with other smallgoods lines, bacons (still their

top seller today), hams and a range of convenience foods.

The company then moved in the early 1990s to its current

factory in Lower Hutt. Most of the staff moved too, and a

number still work there nearly 20 years later.

Russell attributes Goulds’ success and longevity to its

willingness to innovate and diversify. He points to the

company’s English-

style pork pie

– “often copied,

but never beaten”

– introduced in

the 1970s and still a

top-seller, thanks to

its high quality and

unique recipe. Other

products have come

Goulds Fine Foods: proudly 100% New Zealand owned, and delivering high quality, delicious and

affordable foods to Kiwis for the past 60 years.

The Goulds storyGoulds began in 1951 when brothers Russell and Harold Gould started making sausages at the back of a Newtown butcher’s shop. Their products were so popular that within two years they had opened their own factory nearby.

The enterprising brothers added more products to their range including bacons, hams and other smallgoods. Goulds’ vans became a familiar sight on the roads, fi rst around Wellington and then nationally.

In the 1970s, Russell’s English holiday inspired one of Goulds’ most famous products. After enjoying a pub lunch of a “pie and a pint”, he decided the tasty pork pie would be popular back home: the rest is history.

By the early 1990s, Goulds had outgrown its original factory and moved to Lower Hutt, where it remains today. The company continued to innovate, developing products with good value and great taste such as frankfurters, cooked meats and convenience foods.

Today Goulds proudly remains a 100% New Zealand-owned family business. Co-founder Russell Gould, now in his 80s, is still involved and a regular visitor to the factory – and he still knows what makes a good sausage.

Goulds Fine Foods, 157 Hutt Park Road, Lower Hutt • ph 0800 2 GOULDS • www.goulds.co.nz

Goulds FP ad FMCG1011.indd 1 19/9/11 9:13:02 PM

http://www.goulds.co.nz


Farmland is a true new Zealand success story. Established almost 50 years ago in the back of a family butcher

shop, it has now progressed into one of the country’s leading

smallgoods producers operating from a modern plant nestled

in a valley in the untouched Rangitikei district.

Set on a family farm and employing 50 staff, Farmland’s

commitment to providing premium meats that deliver value,

create repeat customers and build sales remains the same.

Superior customer service is the standard and products that

set the benchmark in a number of categories are delivered on

a daily basis.

From small beginnings, demand for Farmland’s products

has consistently increased and enabled the business to not

only double the size and capacity of its manufacturing plant

three years ago, but more recently commission a new national

distribution centre with a huge 360 percent increase on the

previous facility, which was outgrown over a period of 15 years.

From this specialised coldstorage resource Farmland can deliver

its ever-increasing range with ease. From one product a few short

years ago the company now stocks in excess of 200 product

lines, all produced onsite using state-of-the-art equipment and

manufactured to stringent food safety and quality standards.

Farmland products are currently sold to select supermarkets

throughout the country, in the butchery, delicatessen and an

increasing number of bakery departments as well. Its range

varies from traditional raw cuts through to superior, finely-

shaved meats and it specialises in high-end and mainstream

products, concentrating on marinated and corned meats along

with specialist cooked meats and ham. From its central location,

Farmland is able to offer overnight delivery to the entire North

Island and a large part of the South Island as well.

One of Farmland’s most popular products is its Corned

Silverside, which despite being unchanged in more than 20 years

remains the industry benchmark and still commands respect,

appearing in many butchery departments across the nation.

Other popular products are its Pastrami, which is renowned for

its quality and full flavour; Hot Beef and Pork, which deliver taste

that means business; and Slender-line Champagne Ham, which

embodies an award-winning flavour that not only rates very highly

with consumers but took out the top spot at a blind taste-test by

New Zealand’s largest food retailer in 2009.

At the moment, though, the spotlight is on Farmland Just Cut,

the company’s new range of pre-packaged shaved meats that

was recently launched at the opening of New World Stonefields

in Mount Wellington, Auckland. This range offers finely-shaved,

export-quality meats that are appealing, consumer convenient

and full of flavour satisfying the most discerning meat critic;

making them ideal for sandwiches, meat platters and your

favourite special dishes. All tastes are catered for with a wide

range including Mild Salami, Roast Beef, Smoked Beef, Hot Beef,

Corned Silverside, Pastrami, Roast Chicken, Hot Pork, Satay Pork

and Leg Ham. Additional to this are two Gold Label products:

Ascot Dry Cured Ham and Ashford Chicken Pastrami. These

distinguishable, unique, stay-fresh ‘pillow’ packs are unique to

Farmland; using paper on one side and plastic on the other, giving

you that traditional deli experience and value.

Farmland Foods –purveyors oF superior

meat products

company prof i le

OCTOBER 2011 FMCG 47

Some years ago Farmland could see the demand for

convenience was a strong consumer trend, so moved to

create a product that would not only deliver ease of purchase

but more importantly, bring a quality of flavour that would

exceed consumers’ expectations. This was set as a goal early

in the development stage, resulting in a focus on the taste

and texture of the finished product. It meant that no extra

ingredients were added to make the products ‘slice’ better;

instead the company relied on the latest in high-speed,

accurate cutting technology. The results speak for themselves

and the motto says it all, Real meat, Real Flavour… Just Cut.

Farmland is already expanding the production capacities of

its Just Cut line as more and more markets take on this range

and experience consumer demand. These types of results,

along with increasing demand for its existing range, has meant

that Farmland has undertaken a lot of expansion in recent

years and done so in the most effective way possible. New

developments employ energy-saving schemes like variable

speed drives on all refrigeration and water reticulation for

the plant; rapid action doors to conserve temperature; and

thick, energy-efficient insulated concrete construction similar

to that used in the wine industry to minimise the exposure

to fluctuations in external temperatures. These features,

along with special doors that ‘seal’ vehicles into the loading

dock, allowing goods to be passed from one controlled

environment to another without energy loss, demonstrate

the lengths Farmland goes to to produce not only the best

products, but how they are cared for in storage and handling

from production to plate.

This resourceful attitude extends to other things within

contact details: dean crutchley, Business development manager. email: [email protected]. ph: 06 322 2062

Farmland’s site; modern technology is used to draw water from

extreme depths to ensure a natural pure source of this precious

resource is acquired, forming the base for the number of natural

flavours and marinades used in production. Once a well-kept

secret, the company has recently invested in a further well

penetrating deeper aquifers, ensuring it can continue to deliver

the quality that consumers have come to expect from its brand.

With energy reduction in mind, the Farmland plant also has

control over all its wastewater. After being treated by a state-

of-the-art separation and storage system, it is then dispersed in

a sustainable manner to return the monitored nutrients onto

pastures surrounding the plant. This technology is especially

helpful during the summer months, providing a large area of

productive land which would normally have the tendency to dry

out due to the farm’s sandy loam soils.

With products like Just Cut and a plant set in natural

surroundings harmonious to producing some of the country’s

finest meat products, Farmland is moving towards future-proofing

new technology and practices for coming generations to enjoy.

With its versatility for new products, care for the environment

and growing brand awareness, the future is looking bright not only

for Farmland, but for consumers as well!

established 1964


company prof i le


TaTua – firsT in nZ To achieve fssc 22000

cerTificaTion

the European Union (CIAA) and the American Groceries

Manufacturing Association (GMA).

Founded in 1914, Tatua is New Zealand’s oldest dairy

company, and is recognised for its innovative approach to

developing specialised dairy products for the consumer and

foodservice industries. Tatua manufactures 60 products for

the domestic and international consumer and foodservice

markets.

The majority of Tatua’s products are ‘Ultra Heat Treated’

or pasteurised, giving products a longer shelf life. Tatua’s

products are also put through a rigorous testing and

evaluation process to ensure high standards of quality are

maintained.

With backing from Tatua’s extensive onsite research

and development team, Tatua is able to develop unique

customer specific products and contract pack solutions to

meet individual customer requirements within both the

nutritional and foods markets.

Tatua is also going through some exciting changes this

year, with the expansion of its food production plant. The

new expanded production facility, on its site at Tatuanui,

near Morrinsville in the Waikato, will enable production

capacity for Tatua’s food products to double, including

contract manufacturing.

“This is a very exciting time for us, the new production

facility will allow us to manufacture larger volumes and take

on more customers in New Zealand, Australia and South

East Asia,” says McGilvary.

The TaTua co-operaTive Dairy company has become

New Zealand’s first organisation to achieve Food Safety

System Certification 22000 (FSSC 22000), one of only 400

companies worldwide with the FSSC Certification.

FSSC 22000 is an internationally recognised and

independent food safety certification system for the food

manufacturing sector. It uses existing quality standards

(ISO 22000 and PAS 220) and has been developed for the

certification of food safety systems of food manufacturers

worldwide.

Tatua ceo, Paul McGilvary says, “Gaining FSSC 22000

certification demonstrates Tatua’s commitment to the

manufacturing and supply of safe foods to our customers

worldwide. This proves we comply with independent,

international food safety standards throughout our

manufacturing and supply chain process.”

McGilvary says, “Consumers worldwide have expressed

growing concerns about food safety and this certification is

our response to these concerns.”

Tatua’s certification includes the manufacture of dairy and

non-dairy products for both local and export markets. This

includes production of a wide range of protein products as

well as creams, sauces, cultured products, soft cheeses, ice

cream mixes and dessert products in aseptic packaging and

aerosol cans.

The certification process has taken 12 months and

involved the certification body AsureQuality,

working with Tatua

throughout the multi

audit process.

FSSC 22000 is fully

recognised by the

Global Food Safety

Initiative (GFSI)

and supported by

the Confederation

of the Food and

Drink Industries of

52 FMCG February 2010

The meat snacks category for C-Stores is in a strong position for continued growth as it meets three key consumer trends in snacking – convenience, healthy choice, and satiety or the ability to ‘fill you up’. The product’s portability, packaging and ‘no mess’ eating makes it ideal for people on the go.With a good shelf life, Jack Link’s products are so versatile, consumers can take and eat them anywhere – at work, the gym, watching the game, hiking or camping, or even to include in lunch boxes as a healthier alternative, says sales and marketing manager Kevin McCormick.Jack Link’s started making beef snacks in its purpose built Auckland factory in 2002 and has grown the meat snack market over the years to now be at its highest level. While having a large share of the category, the future success for Jack Link’s is about growing the category rather than taking competitor share, says McCormick.More people are recognising the healthy attributes of Jack Link’s beef snacks compared with other popular snacks, like chips and confectionery, as they are low in fat, and lower in calories, per serving. With snacks, most consumers are looking for meal

bridging options that will get them through, and are discovering that beef snacks are a great alternative, especially with their high protein content, which can help to suppress the appetite. The protein content in Jack Link’s steak bars is higher per gram than most ‘protein bars’ on the market and they taste great, making them a good option for active consumers, says McCormick. He explains that consumers of meat snacks are typically thought to be young males.The Jack Link’s range of beef snacks still has its core production based around beef jerky due to the high export demand for the New Zealand-made product. However, the growth over the last few years has been with the tender options of steak bars and beef sticks that appeal to many new users in the category, especially women and children.The latest product to hit the market is the new low fat Jack Link’s beef stick replacing a salami style stick that was previously available. With 50% less fat than most salami sticks on the market and being gluten, dairy and MSG free it is a smart snacking option for all ages. The biggest selling product on the NZ market is the teriyaki steak bar and

Smart SnacksLow fat, low sugar, gluten-free and diabetes-friendly snack foods are in high demand in convenience stores.


Jack Link’s is hoping to shortly launch an even more popular flavour that is predicted to surpass this.Convenience retailers should recognise that meat snacks have become more mainstream and consumers are specifically seeking out these options in-store, says McCormick.

Wests to the rescueIn October 2010, Dunedin resident Mr King had a problem: he had recently been diagnosed with diabetes, and so had to drastically reduce his sugar intake.But he loved drinking milkshakes,

which normally contain lots of sugar. King extensively searched the internet for sugar-free milkshakes, but to no avail. Finally, having almost lost all hope, he visited the Wests NZ factory shop in Dunedin, explaining his problem. Much to King’s delight, Alf Loretan, the managing director of Wests, told him that Wests would try to formulate some sugar-free type milkshake syrups.A few days later the Wests NPD department had come up with several flavours which King duly tried.Loretan says: “Much to his delight, the flavours tasted fantastic, as good as the regular flavours used to taste,


and his sugar levels registered no increase whatsoever.”Wests now offers seven diabetic milkshake flavours (Banana, Chocolate, Raspberry, Strawberry, Caramel, Lime and Protein Cream). These unique sugar-free milkshake

syrups are enjoying an ever-increasing popularity among the diabetic community as well as anyone wishing to reduce their sugar intake. Wests also offers 12 flavours of diabetic soda syrups (suitable for soda-stream type machines), eight types of diabetic cordials, and seven types of diabetic soft drinks. In fact, Wests boasts the largest range of diabetic soft drinks and cordial-type products in New Zealand.The key to Wests’ success is its long history – Wests was founded in 1876 and is the oldest continuous cordial manufacturer in the Southern Hemisphere and the second oldest NZ Food Manufacturer (behind Bell Tea). Wests

is proud of still being a 100% NZ-owned family business, employing 10 dedicated and loyal staff. Many of the Wests flavours have remained unchanged over decades, such as Wests Pineapple & Pear, and many are unique, such as Wests Chocolade

Sparkling Chocolate.Being a small business allows the Wests team to respond quickly to customer requests, and Wests is always keen to receive customer feedback. For example, based on customer enquiries, Wests has recently added Diabetic Hot Lemon Cordial and Diabetic Ginger Beer Soda Syrup to its sugar-free range.Many of the Wests sugar-free flavours are available at the NZ Diabetes Shops (Christchurch, Wellington and Auckland). All products may be purchased directly from the Wests Factory Shop located at 135 Bay View Road, Dunedin – and Wests also offers a door-to-door courier service for residential customers throughout NZ.For more information about this unique and iconic New Zealand business, visit wests.co.nz. l

November 15 to 21 is Diabetes Awareness Week.For information on managing diabetes and appropriate food choices visit diabetes.org.nz or contact Diabetes New Zealand. Telephone toll-free: 0800 DIABETES (0800 342 238).

Mr King (right, holding diabetic milkshake syrup) with Wests’ managing director Alf Loretan.

First for Thirst since 1876 Full range of diabetic drinksWests are proud to offer the largest range of sugar-free soft drinks of any company in New Zealand. We also manufacture sugar-free

cordials, sugar-free soda syrups, and new sugar-free milkshake syrups, at the same price as the regular versions.

Wests NZ Ltd, 135 Bay View Road, Dunedin • www.wests.co.nx • Wests NZ • ph +64 3 455 4458 • [email protected]

http://www.wests.co.nx



Decide, prepare, pause, engage!Jason Rudkin-Binks looks at how to nurture a franchise and shares some expert advice.

Starting a business is never risk free; the same can be said of the decision to expand a current business by open-ing a new branch. These are both decisions that come with investment, risk and in some cases trepidation.

Franchising is an attractive option that can spread the risk; the new business owner (franchisee) is granted rights to use a tried and tested model, and the current business owner (franchisor) does not have to shoulder all of the capital expenditure.

The key document in this win-win scenario is the franchise agreement that is the contract that creates and controls the franchise. Both parties involved need to give this formal step a great deal of thought so as to protect the ‘win-win’ and low-risk ethos.

Hidden within the 50 or so pages of the standard franchise agreement will be provisions relating to a wide range of matters, including the key issues of in-tellectual property, premises, territory, guarantee, term and operating benefits and restrictions. These are the foundations of a good franchise and set out below are a few key points on each that are vital for both parties to consider.

Intellectual propertyAt its most basic level, a franchise agreement is a licence to use someone else’s intellectual property (IP). A suc-cessful franchise will likely consist of a strong brand (registered trade mark), a recognisable get-up (unregis-tered trade mark) and a defined business method with vital know-how, perhaps a secret recipe (confidential information) – all set out in an operations manual (copyright). The franchisor allows use of this IP by the franchisee for a fee.

The parties should consider which party may take action to prevent non-franchisees using similar IP (the copy cats). Further, who is responsible if it is alleged that the franchise IP infringes someone else’s rights?

premIsesLocation, location, location – as always this is key, but who owns the rights to that location? Has the fran-chisor taken the head lease with the franchisee being the franchisor’s tenant? Or is the franchisee required to contract directly with a third party landlord? How long

is the term of that lease and is there a right to renew the lease?

terrItoryEach franchisee will want exclusivity in its operating territory to avoid competing with other franchisees. How well defined is the territory in the agreement? When and how can the territory be changed?

GuaranteeIf the franchise agreement is breached, who can the franchisor sue to recover any losses? If the franchisee is a company, are the shareholders required to enter into a guarantee? Is that guarantee limited in any way?

termSetting up a business costs both time and money, but how long will the franchise last? What events could cause it to terminate? Can the franchise be renewed? On renewal can the terms be changed? Does renewal come with hidden costs (a compulsory fittings up-grade)? Is the franchisee able to sell its franchise?

operatInG benefIts/restrIctIonsWhat operating benefits will the franchise offer? Access to group purchasing? Ability to fund group advertis-ing? To what extent will the franchisee be obliged to purchase supplies or services from the franchisor? Will the franchisee be able to direct advertising to ensure it is relevant to its own territory?

After a decision to franchise has been made, the most im-portant steps are to prepare carefully, seek the correct advice and spend time considering potential pitfalls. Franchising can be an effective method of business expansion without the sometimes overbearing investment risk associated with growing a business. Any business thinking of franchising should be encouraged that the model is tried, tested, ex-tremely popular and has been the foundation of many suc-cessful businesses in New Zealand and overseas.

franchises

Jason rudkin-binks is a partner at law firm Hudson Gavin Martin.

Contact Jason Rudkin-Binks via email: [email protected]


company prof i le


Big milestone for successful franchise

designs, bimonthly profit reports, assistance with staff

rosters, group advertising, full accounting facilities and a full

consultation service.

Denise and Andrew Lane, the directors of Night ’n Day Food-

stores, have been successfully retailing in the trade since 1978.

They established Night ’n Day in 1990, began converting

existing foodstores and implemented a franchise system.

The Night ’n Day chain began with outlets open on a 24-

hour basis, seven days a week, in Christchurch, Dunedin and

Invercargill and from 7am to 11pm in Timaru and Nelson. The

outlets are now located throughout New Zealand.

rare franchise opportunityNight ’n Day Foodstores Ltd is committed to a philosophy of

quality service and presentation.

“Our standards can be summed up in one word – excellence

– and that must be reflected in every aspect of our business,”

say the directors.

“Our aim is to meet the demands of our customers and be

leaders in the grocery store market, hence our slogan: ‘We’ve

got it when you want it’.”

The company name and slogan promote the availability of a

vast range of products at all hours – that is true convenience.

Night ’n Day Foodstores has set new standards in grocery

retailing throughout New Zealand. The company profile is easily

recognisable, from uniforms incorporating the company colours

and logo, to the shop signage, which is colourful, distinctive,

appealing and suitable to adapt to any location.

“If you’re looking for an exciting franchise opportunity, join

the Night ’n Day team. We offer an outstanding network of

franchise support and training as well as proven marketing and

advertising strategies,” say the directors.

this year marks the 20th anniversary of the Night ’n Day

Foodstores franchise.

“It is also the year we have achieved our greatest

expansion of the franchise with the conversion and

rebranding of 21 Woolworths@Gull sites to Night ‘n Day@

Gull in the North Island, says Andrew Lane.

The growth has been achieved during adverse economic

conditions and with the Christchurch earthquake resulting in

three stores being closed within the CBD red zone. But store

on store sales have continued positively throughout 2011.

The site in Washdyke South Canterbury has been

relocated to a new site which has greatly enhanced the

customer experience.

Lane says: “We have upgraded POS hardware and software

at store and head office level. This has improved reporting

and functionality at the point of sale.

“A support team is now located in Auckland to service the

North Island network of stores. The increased store number

has enabled us to negotiate better terms of trade with

our preferred supplier network and opened doors for new

suppliers to the group.”

For 2012 Lane plans to commence development of stand-

alone stores in the North Island and add to the network in

the South Island.

“We will continue to promote brand awareness of the

core values of Night ’n Day and Helova Coffee; complete

the rebranding and refurbishment of South Island stores

and apply the economies of scale gained by the increased

volumes to the group’s supply chain,” Lane explains.

He points out some of the exciting new developments for

Night ’n Day.

• Increased number of franchised stores and the vitality this

brings to the group.

• Involvement in petroleum at a time when the major

participants are restructuring and changing their image.

• Nurturing new supply companies and developing

relationships with large national and international companies.

The Night ’n Day Foodstores franchise offers excellent

group buying, increased profitability, uniformed image,

full staff training, assistance in updating shop layouts and

simon glasgow - north islandph 0277 575 [email protected] lane - south islandph 0275 333 [email protected]



http://www.nightnday.co.nz

Night ‘n Day are proud to announce their 21 store expansioninto the North Island and invite you to share the benefits

of their two proven and successful brands.

Early interest is essential to take advantage of this uniquefranchise opportunity

www.nightnday.co.nz

Want to know more? Contact Simon Glasgow027 757 5777 or [email protected]


http://www.nightnday.co.nz


Staying on top of employment law

One of the National-led Government’s main priority areas over its past two and a

half years in office has been the much-needed reform of New Zealand’s often cumbersome

and complex employment laws. The Minister of Labour, Kate Wilkinson, has successfully steered a number of significant employment laws through Parliament, fulfilling all but one of National’s 2008 manifesto promises in this area. Its 2011 policy is expected by the end of October. It is important that all employers comply fully with the relevant legislation and stay up to date with changes and new requirements.

Employers have long been required to ensure any potential employee is entitled to legally work in New Zealand. Previously, an IRD number was accepted as proof, but this is no longer the case. Employers must now verify the person is a New Zealand or Australian citizen (including people born in the Cook Islands, Niue and Tokelau), has a New Zealand residence visa, or has a New Zealand visa confirming they are entitled to work here.

To help this process, Immigration New Zealand has developed an online tool called VisaView immigration.govt.nz/visaview), which allows em-ployers to quickly confirm an employee’s eligibility status.

All stores should be aware of new requirements re-garding employment agreements, which came into force on 1 July 2011. All employers are now required to retain a signed copy of all employees’ current em-ployment agreements. Employees are also entitled to a copy on request. This applies no matter when the person was first employed. Employers should check they have formal written agreements for all employees, even those who may have started work many years ago on a verbal agreement.

Despite some impassioned opposition, an employer and employee can now enter into a written employment agreement which agrees to a trial period of up to 90

calendar days. During that period, the employer can dis-miss the employee who will be unable to take a personal grievance for unjustified dismissal.

There are a number of protections and restrictions in place. Both parties must agree to the trial period and act in good faith. This agreement and the exact length of the trial must be recorded in the written employment agree-ment. Only new employees are eligible – the employee cannot have previously been employed by the employer. Employees are still eligible to lodge personal grievances for reasons other than unjustified dismissal, including harassment or discrimination. It is most certainly not a “fire at will” bill.

The situation regarding what happens to pay when an employee is unable to work due to extreme weather or natural disasters is much more complicated. This can occur when an employee cannot get to work or the em-ployer cannot open their business. The Department of Labour notes that in these situations – which have been tragically frequent in this tough year – neither party is necessarily at fault and there are no hard and fast rules.

It suggests that both parties check their employment agreement to see if this type of situation is covered. If it is, that procedure should be followed. If it is not addressed, the recommendation is for employers and employees to talk about their specific circumstances and agree on a course of action in good faith. Employers may wish to consider putting weather or disaster provisions into future agreements to provide more clarity.

Both parties should come to an agreement on how long the absence will be and how the time away will be treated. Options there could include a paid day off, annual leave, an alternative holiday, or leave without pay. The Department acknowledges that the exact agreements will depend on the particular circumstances. It warns both employers and employees not to make any assump-tions that time away from work because of the weather or a disaster will automatically be paid or unpaid.

Further official information is available on the Department of Labour’s Employment Relations website (dol.govt.nz/er) or from its free phone line (0800 20 90 20). Members of NARGON are also able to access a range of employment law resources from the newly revamped NARGON website (nargon.co.nz).

Trina Snow, executive director,

NARGON.

Trina Snow highlights recent changes.


EE10-034-FMCG-94x69-NZ-P.indd 1 15/2/10 12:42:31 PM

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Yealands Estate, New Zealand’s leading sustainable wine producer and Ager Sectus, a New Zealand heritage wine company, have announced that operations of the two companies will merge.Whilst the Yealands Estate and Ager Sectus brands will retain their individual identities and existing

distribution networks, the combined entity is now one of the largest privately-owned wine companies in New Zealand, with a global reach of more than 50 international markets.Peter Yealands, owner and chairman of Yealands Estate (pictured), says the merged company, which owns in excess of 1500 hectares of vineyards, will produce high-quality wine from across New Zealand’s major wine regions, providing a more diverse and compelling offering.“We believe that consolidation is the way of the future. To succeed in current market conditions you need a quality-focused, efficient production model and strong distribution networks,” says Yealands.“The merger will put us in a stronger position to take advantage of global distribution opportunities. The scope

A mighty merger

the business of liquor reselling


and scale of the new entity will allow us to invest in additional in-market staff who will work alongside our existing distribution networks. Peter Cutfield and I hold common philosophies on how this will be achieved.”Speaking about the merger, Cutfield, founder of Ager Sectus, said the two companies had natural synergies.“Peter Yealands and I have been neighbours for years. The guy is a legend in the industry and we’ve often had chats over the fence. Over time we found we had more in common than we thought.“In an increasingly challenging marketplace it makes sense to combine our resources to invest in the development of strong brands. We both have expertise and market experience in complementary areas, which will enable the new entity to start from a position of strength.”The global brands of the combined portfolio will include: Yealands Estate, Peter Yealands, Yealands Way, Full Circle, Pete’s Shed, Flaxbourne, Violet, The Crossings, Crossroads Winery, 3 Stones, Braided

River and Southbank Estate.“Having invested heavily in developing strong distribution networks, we believe we are well positioned to take advantage of the strong growth in demand for quality New Zealand wine. We look forward to contributing significantly to the development of the New Zealand wine category internationally,” says Yealands. Yealands Estate (pictured) is New Zealand’s leading environmentally sustainable winery based in the Awatere Valley, Marlborough. The privately-owned winery features advanced green technology in every aspect of design and function.It received carboNZeroCertTM certification in April 2009 and in doing so was the largest winery in New Zealand to achieve this status for its organisation and wine products. The

winery and vineyard is also accredited under Sustainable Winegrowing New Zealand. Yealands Estate wines launched to great acclaim in August 2008 and has collected more than 250 awards to date.Ager Sectus Wine Estates is a privately-owned wine investment company with vineyards and wineries in Marlborough and Hawke’s Bay. The Ager Sectus collection of vineyards spans 360 hectares from renowned viticultural regions.The Crossroads Winery has just celebrated its 21st vintage and The Crossings, which is one of the fastest growing premium New Zealand wine brands in the USA, has celebrated its 10th vintage.Ager Sectus is an accredited member of Sustainable Winegrowing New Zealand. l

The combined entity is now one of the largest privately-owned wine companies in New Zealand, with a global reach of more than 50 international markets.


Stoneleigh has unveiled a new addition to its range of Marlborough wines, with the release of Stoneleigh Latitude, heralding from Marlborough’s ‘Golden Mile’. The new range of wines will feature the hallmark characteristics which have made Stoneleigh a much loved New Zealand wine. The Stoneleigh Latitude series consists of a 2011 Sauvignon Blanc, 2011 Pinot Gris, 2010 Chardonnay and 2010 Pinot Noir.All of the grapes that make

up this new series are sourced from vineyards on the ‘Golden Mile’, a special part of Marlborough known for outstanding grape growing conditions. This unique strip of fertile land is covered with smooth stones left on a riverbed; the stones soak up the warmth of the sun’s rays by day and radiate that heat to help ripen the grapes, by night. This natural

phenomenon, coupled with the free draining stony soils of the ‘Golden Mile’, inspires a range of distinctive, crisp, fresh, elegant wines with lifted aromas, and the name, Stoneleigh Latitude.Stoneleigh winemaker Jamie Marfell comments, “The winemaking and viticulture team at Stoneleigh have taken great care to ensure the terroir of the ‘Golden Mile’ is expressed and reflected at its very best through the Stoneleigh Latitude wines.“With the Sauvignon Blanc, there are aromas of citrus blossom and fresh pineapple, which lead into a rich tropical palate with honeydew melon, pineapple, grapefruit zest and a flinty minerality that lingers. The Pinot Gris shows ginger and spice on the nose, but with pear and melon apparent on the palate.“The Chardonnay expresses clove and spice, coupled with integrated toasty oak aromas, while the taste profile is rich with apricot, white-fleshed nectarine and underlying citrus notes. Finally, the Pinot Noir displays spicy liquorice mocha and toasty oak aromas. Dark fruit and blackberry flavours within a seductive structure leave a fine, silky finish.” Stoneleigh Latitude wines are available nationwide from major grocery, retail and on-premise outlets (RRP$26.99). l

New StoNeleigh latitude wiNeS releaSed

The story of Mac’s craft beer, which turns 30 this November, began in a small microbrewery in Nelson, and since then the popular brand has gone from strength to strength.It now boasts an extended family of naturally brewed beers, ciders and non-alcoholic drinks, each with its own unique personality and taste. The range includes:• Great White, Mac’s version of a classic Belgian Witbier,• Sassy Red, an aromatic ale with five different malts,• Mac’s Gold, a golden lager with sweet malts and citrus,• Spring Tide, a clean and dry-tasting organic low-carb brew,• Hop Rocker, a hoppy golden pilsener with citrus aromas and bitter notes,• Black Mac, dark and rich with mellow hints of caramel and chocolate.Mac’s sophisticated non-alcoholic range includes Ginger Beer, Lemon Crush, Green Apple, and Feijoa & Pear. Mac’s Isaac’s Cider and Pear Cider are sourced from locally-grown apples and pears.Seasonal releases include Brewjolais, crafted from the

first hops of the harvest to celebrate the new brewing season. Mac’s distinctive, imaginative packaging, recently re-vamped, is instantly recognisable, as is the traditional short, rippled bottle.Eight successful Mac’s Brewbars can now be found in Auckland, Wellington and Christchurch.“We’ve used our long-running expertise to craft a stable of innovative brews that are truly distinctive, but have also been able to reach the wider public,” says Alastair Clements, a long-standing brewer of Mac’s. Celebrations throughout November will include food and drinks specials at Brewbars, Mac’s giveaways, and a special summer beer release. l

Mac’S celebrateS 30th birthday

Stoneleigh winemaker Jamie Marfell.


Selaks introduces a new range of reserve wines that represents a “pick of the crop” according to chief winemaker Brett Fullerton.The Selaks Heritage Reserve range features six vintages, two of which have already won gold medals at the recent NZ International Wine Show 2011.“The new range celebrates a rich winemaking heritage and represents excellent value for money, in that the wines are hand-made from among the best fruit in our vineyards,” says Fullerton.

“The range sits between our Winemakers Favourite Selection at the top end and our Premium Selection of everyday wines. The Heritage range is produced from carefully selected parcels of grapes from the finest vineyards in our stable.”Fine examples of this are the pinot gris and sauvignon blanc vintages which both achieved coveted gold medals at the show.The pinot gris is from fruit sourced from gravelly sites in the Wairau and Awatere Valley areas of Marlborough.On harvesting, the grapes are gently de-stemmed without crushing and immediately drained to tank, and lightly pressed in the Champagne manner. The juice is clarified and then fermented and a variety of yeasts are used to encourage the development of a rich texture and complexity of flavour in the wine.Likewise, the Selaks Heritage sauvignon blanc features Marlborough fruit, harvested at optimum maturity and sourced principally from The Favourite

and Castle Cliffs vineyards in the Awatere Valley.Selaks Heritage Reserve is the latest in a long line of quality vintages from Selaks and each carefully crafted wine offers a pure expression of classic NZ varietal styles, drawing on more than 100 years of expertise.In addition to the pinot gris and sauvignon blanc, the new wines include a sauvignon blanc pinot gris also from Marlborough fruit, Hawke’s Bay chardonnay and merlot cabernet and a “beautiful” Gisborne/Waipara gewürztraminer riesling.The merlot cabernet captures the best of the red metal soils in Selaks’ Hawke’s Bay Corner 50 vineyard with flavours of blackberry and plum, a touch of spice and notes of subtle oak.The gewürztraminer riesling is perfect after dinner with a Kikorangi blue cheese and roasted almonds. The sweetness is balanced with crisp, clean acidity and complemented by exotic fruit flavours.Selaks Heritage Reserve wines are available at all good supermarkets and wine retailers nationwide (RRP$19.99). l

SelakS heritage reServe raNge “pick of the crop”

Selaks chief winemaker Brett Fullerton.

The board of Foster’s announced that it had accepted a multi-billion takeover offer from UK-based global brewer SABMiller.The deal takes control of Australia’s big beer brands offshore for the first time in the country’s history. Australia’s biggest beer brands, Foster’s, VB, XXXX, and Tooth’s are all owned by the international corporation.Foster’s chairman David Crawford said SABMiller’s revised

bid was, “… a compelling proposal and represents the value inherent in this iconic Australian company”.SABMiller currently has a joint venture partner in Australia, Coca-Cola Amatil (CCA), but had already agreed to exit that arrangement. However, through the SABMiller and Foster’s deal, CCA will obtain the right to acquire either all or part of Foster’s Group’s domestic spirits and soft drinks businesses. l

foSter’S Swallowed up

snap

Has your team been part of a charity event, opened a new factory, or dreamed up a colourful promotional activity? Send us your favourite photo and go in the draw to win one of three amazing Limited Edition 30th Anniversary Lindauer Special Reserve gift boxes!*Loved by New Zealanders since 1981 and shared across the world, Lindauer continues to capture something a little bit fabulous in every bubble.Just email your high res image with a caption and your contact details to: [email protected]

PM John Key checks out Hansells

Food Group’s new premises.

Foodstuffs supported the Heart Foundation healthy breakfasts in

schools campaign.Back: Norman Sharpe – HF medical director, Sandra Hewetson –

school principal, Hearty (Heart Foundation mascot) and Naomi Sutton,

Foodstuffs Food for Thought nutritionist.Middle: Auckland Blues players Benson Stanley and Chris Lowery.

Front: Western Heights Primary students Steven Hallet, Solomon

Grangers and Benjamin Pram.

At the Good Egg Awards: (L to R) Bob Kerridge (president of the

Royal New Zealand SPCA); Katy Read (Compassion in World

Farming); chef Peter Gordon.

At The Cloud in Auckland, Chef Al Brown and former All

Black captain Tana Umaga cook together at the Le Cordon

Bleu Culinary Challenge: New Zealand vs. France.

* Terms and conditions: You must be 18 years or older to enter. No purchase is necessary. The promotion commences on 1 October 2011 and closes on 31 October 2011. Winners will be notified by email. Prizes are not transferable or redeemable for cash.

Henergy ceo Darren Perry accepts the Good Egg Award 2011.


DIARY

Introducing Cinderella Sweetened Condensed Milk

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14-15 AACS ConvenienCe LeAderS Summit 2011 Adelaide, Australia www.aacs.org.au

16-18 AnnAPoornA – WorLd oF Food indiA And internAtionAL FoodServiCe indiA Mumbai, India www.worldoffoodindia.com

17-19 nZ JuiCe & BeverAGe AWArdS Tauranga www.nzjba.org.nz/awards.asp

DECEMBER

5-7 Fine Food indiA Pragati Maidan Exhibition Centre New Delhi, India www.finefoodindiaexpo.com

2012 FEBRUARY

8-10 Fruit LoGiStiCA Berlin, Germany www.fruitlogistica.com

2011 OCTOBER

8-12 AnuGA Cologne, Germany www.anuga.com

16-18 nZ Food innovAtion ShoWCASe Viaduct Events Centre, Auckland www.nzfoodinnovationshowcase.co.nz

18 mASSeY univerSitY Food AWArdS Auckland www.foodawards.massey.ac.nz

19-22 tASte oF neW ZeALAnd Auckland www.tastefestivals.co.nz

29-30 GLuten Free Food & ALLerGY ShoW Christchurch www.glutenallergy.co.nz

NOVEMBER

2-4 the GreAt neW ZeALAnd SAuSAGe ComPetition 2011 Auckland www.sausagecompetition.co.nz

2-4 FGC AnnuAL ConFerenCe Wellington www.fgc.org.nz

Is your event or trade fair featured here? If you’d like to be included please email: [email protected]

http://www.aacs.org.au

http://www.worldoffoodindia.com

http://www.nzjba.org.nz/awards.asp

http://www.finefoodindiaexpo.com

http://www.fruitlogistica.com

http://www.anuga.com

http://www.nzfoodinnovationshowcase.co.nz

http://www.foodawards.massey.ac.nz

http://www.tastefestivals.co.nz

http://www.glutenallergy.co.nz

http://www.sausagecompetition.co.nz

http://www.fgc.org.nz


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FMCG OCTOBER 2011

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