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| NEW ZEALAND FOOD & BEVERAGE
NEWS - THIS MONTH: |
 McCain
A Grade fries - more than one advantage (17 Mar 10)
Smart foodservice professionals are using McCain A Grade fries.
They know it makes good business sense to do so – McCain Foods is also now rewarding
A grade end-users via their new loyalty program. “Some operators are still using
B grade fries, but increasingly the smarter professionals are recognising that
this is simply false economy,” says McCain Foods Foodservice Director Aust & NZ
Bernie Bierman. Bernie points out that although B grade fries cost less per kilo,
the yield is correspondingly lower. In other words, lower grade fries equals
less serves per kilo. “To buy lower grade fries which give you less serves per
kilo is not an economical choice,” Bernie explains. “In contrast, A grade fries
have more consistent lengths, less moisture content than B grade, which means
a higher yield per kilo and shorter cooking time as well.” The lower moisture
content of A grade fries also means they will absorb less cooking oil and the
oil itself will take longer to break down, thereby extending its life cycle.
So using A grade fries will save you money on your cooking oil too! And of course
A grade fries, with their higher level of potato solids and less water, simply
taste better!
McCain offers a wide variety of A grade fries – the most popular are the 10mm
Fast Fry Straight Cut, ideal for the takeaway market, and the larger 13mm
Straight Cut which will maintain their holding quality, crispness and
flavour while in the bain marie. Whichever McCain variety you choose, your customers
are sure to be happy when you serve them the higher quality product – and you’ll
be happy too, because A grade fries will give you more serves per carton. “Serving
A Grade fries will ensure you have the edge on your competitor and will lead
to more repeat business as well as generating extra business through word of
mouth,” Bernie points out. “On the other hand, if you’re constantly chopping
and changing grades, customers will soon notice. It’s to your advantage to offer
fries that are of consistently high quality.”
As
an added incentive to encourage end-users to serve A grade fries, McCain has
established the ‘My
McCain Fries Advantage’ loyalty program. Find the details of the My
McCain Fries Advantage loyalty program on cartons of McCain 13mm Straight Cut
and McCain 10mm Fast Fry Straight Cut fries. To participate in the program, all
you have to do is follow three easy steps:
1. Register online at mymccainfriesadvantage.co.nz
2. Collect your rewards tokens from each carton
3. When you’ve collected 50 to 100 tokens, print off the submission form from
the website and send in to redeem your points for great prizes.
You can see the extensive selection of rewards prizes on offer at mymccainfriesadvantage.co.nz,
including sporting equipment, shopping vouches, personal entertainment items,
movie tickets, and plasma TVs! “There are many great prizes available to our
customers – McCain Foods reward to you for rewarding your customers with superior
quality, A grade McCain fries! It’s a win-win situation for everybody,” points
out Bernie. “So don’t delay – register online today! Your customers will thank
you for it and you will reap the rewards.
 14th
Ice Cream Awards - entries open (16 Mar 10)
The New Zealand Ice Cream Awards, instituted in 1997, are being
held again this year with judging to take place in Auckland from Monday, 26th
April 2010. The specific objective of the Awards is the raising of standards
and promoting the quality of New Zealand Ice Cream. The results will be announced
at the Annual Conference in Tauranga on Thursday, 20th May 2010. We are again
having separate categories for Low Fat, Gelato and Sorbet and these three categories
cater for those products that do not meet the Standard or Premium Ice Cream formulation
guidelines.
Last year’s Supreme Award was actually won by a Licorice Gelato manufactured
by Takapuna Beach Café & Store in Auckland. The Vanilla Ice Cream judging is
divided into Standard and Premium Categories which allows Premium Vanilla Ice
Cream to be judged separately from other Premium products. The Standard Vanilla
Ice Cream category will include products that
contain between 10%–10.9% milk fat content, and the Premium Vanilla Ice Cream
category will contain not less than 11% milk fat and may contain vanilla additions.
The ‘Open Creative’ category once again has two sections, Ice Cream and Gelato/Sorbet,
and is open to any individual, restaurant, hotel or catering establishment that
produces and serves these products on the premises. Entries in this category
should not be available for sale in any retail outlet. Entries are also expected
from the Research and Development departments of the manufacturers and suppliers.
Last year Fonterra Brands (Tip Top) Ltd’s Creamy Chocolate & Raspberry with a
Hit of Chilli ice cream won the award for Best in Category. The Packaging Category
will be for new packaging introduced in the previous 12 months and will be judged
on the elements of design, innovation, graphics and labelling. Judging will also
take into account the environmental impact of the packaging and its compliance
with the New Zealand Packaging Accord. This category will include both novelty
and takehome packaging. Kay McMath is the Chief Judge and has
been judging the Ice Cream Awards since 2002. Judging will take place at Massey
University in Albany at the end of April and the Association acknowledges the
support of Massey University for the use
of their facilities. The ’Kids’ Choice’ category will again be judged by local
children and the Packaging category will be judged by Tom Robertson,
a Senior Lecturer in Packaging Technology at Massey University. Last year the
Ice Cream Awards had 208 entries and the Association is expecting similar numbers
this year. Each Category will be sponsored by an Associate Member of this Association.
The categories and sponsors of the 2010 New Zealand Ice
Cream Awards are:
1 Standard Vanilla
Ice Cream - Sensient Flavours and Colours
2 Standard Chocolate Ice Cream - Fonterra (NZ) Ltd
 3
Standard Ice Cream with Inclusions - Invita NZ Ltd
4 Premium Vanilla Ice Cream - Danisco New Zealand
5 Premium Ice Cream - Chelsea Sugar
6 Open Creative - Formula Foods
7 Kids Choice - Salkat
8 Export Ice Cream - Waldrons Confectionery
9 Gelato - Huhtamaki
10 Sorbet - RD2 International Ltd
11 Low Fat - Hawkins Watts Ltd
12 New Packaging (launched in prev. 12 months) - Alto Food Packaging.
The closing date for entries is WEDNESDAY, 14th APRIL 2010.
 Entry
Forms and Rules are available at www.nzicecream.org.nz/awards.htm,
or from: The Executive Secretary,
New Zealand Ice Cream Manufacturers’ Assn (Inc), PO Box 9364, Wellington 6141.
Telephone (04) 385 1410; Fax No. (04) 384 3980;
Email info@nzicecream.org.nz;
Website www.nzicecream.org.nz.
 The
Earle Travel Fellowships in Technology, closing 8 May 2010 (16 Mar 10)
The Earle Travel Fellowships, awarded by the Richard and Mary Earle Technology
Trust, are for the support and encouragement of young food technologists
and professional engineers. They aim to increase knowledge and skills through
overseas experience, from which the Fellow will return with enhanced ability
to improve technology in New Zealand. The development of creativity and the generation
of new product or process ideas for practical application are important elements
in the concept of the Fellowships. The Fellow will study or gain practical experience
overseas in either:
• product development and innovation management, or
•
process development in bio-processing or food processing.
In 2010, one Fellowship of up to $10,000 will be awarded; (the amount may be
increased to $15,000 under special circumstances). The Fellowship is tenable
with other awards, but account will be taken of the aggregate circumstances of
the individual and of the desirability of using available funds to the best advantage.
The Fellow will be overseas for a maximum of three months within twelve months
of the Fellowship being awarded. They must agree to return to New Zealand and
work for at least one year in New Zealand. The applicants must be under 40 years
of age, and employed in one of New Zealand’s technological industries (products
or services), or an associated research organisation, and New Zealand citizens
or permanent residents with at least three years proven residence in New Zealand
immediately preceding the year of selection. Applicants must be professional
members of either the New Zealand Institute of Food Science and Technology or
IPENZ. In considering each Fellowship application, the Fellowship Committee shall
take into account:
•
practical relevance of the proposed trip to New Zealand technological industries
(products or services)
•
possible outcomes of the trip for innovative technologies and exports
•
company’s/research organisation’s support for the trip
•
ability and previous experience of the candidate
•
creativity and innovative ability shown by the candidate.
The closing date for applications is Saturday 8 May 2010.
To download
an application form please visit http://www.ipenz.org.nz/ipenz/Education_Career/Earletravel.cfm
 Mount
Gay goes premium with 1703 Old Cask (15 Mar 10)
Mount Gay Rum, the rum that is reinventing rum, has embarked on a premium drive
and will be introducing 1703 Old Cask Selection into the New
Zealand market this month. 1703 Old Cask Selection is named after the year when
the first Mount Gay Rum was made in Barbados. This product is a true symbol of
the unique, centuries-old excellence of the Mount Gay Rum brand. Blended entirely
from the treasures of Mount Gay Rum's prized reserves, each aged for 10 to 30
years, it is a masterpiece of perfect sumptuousness, a deliciously complex nectar
created by the oldest producer of refined rum in the world. Exceptionally luminescent,
it presents a deep, rich bouquet of oak, caramel and leather, seamlessly intertwined
with mellow notes of ripe banana, stewed fruit and soft spices melting slowly
into a smooth, lingering finish. Unparalleled and unforgettable, 1703 Old Cask
Selection is a veritable ode to Barbados and the arts of ageing. This rum, which
is already enjoying success in other international markets, will be introduced
into the NZ market in April. Retailing at around $180, it will be one of the
most expensive rums on the market. Meanwhile, Mount Gay is launching new packaging
for Mount Gay Rum Extra
Old. The rum that invented rum since 1703 and originated from Barbados,
has changed its design but keeps the delicious same blend and recognisable taste
that made it so popular. The new look is definitely more premium and reflects
the strong history and personality of Extra Old. Slowly matured in Kentucky oak,
this artfully crafted rum is the fruit of a unique, centuries-old distillation
process. The result is one of the most award-winning rums in the world, now with
premium packaging to match. The recommended retail price for this product, with
aromas of ripe banana, vanilla, sweet almond and mocha is $59.90.
 Fonterra
to close Longburn cheese plant (12 Mar 10)
Fonterra's Longburn plant in Palmerston North
will stop making cheese next month, and 35 jobs will go. Manufacturing
Value Add manager Steve Morrison said Fonterra
had been working through the plant closure with staff over several
months. About 15 affected people would get jobs at other parts
of the Longburn operation, in altered roles. The other 20 staff
are looking at positions Fonterra may have at other sites, and
other placements locally. "It is not viable to continue manufacturing
cheese [at Longburn], taking into account the market dynamics,
the volumes and the costs involved," he said. The Longburn site
employs 114 staff, mostly permanent fulltimers, with many working
in milk collection. There is also some peak milk processing through
the spring and early summer months. The closure of the cheese plant
would leave some other operations still going, including a large
Goodman Fielder operation, Mr Morrison said. "Fonterra will still
have significant stores, milk transport, and some peak milk processing
still running." The milk train would continue to run through Longburn
and the tanker base would remain there.
More at the Manawatu
Standard.
 $21m
funding boost for Food Innovation Centres (12 Mar 10)
The government says it will re-hash existing budgets to provide up to $21 million
over five years to set up four centres for food and beverage development at Manukau,
Hamilton, Palmerston North, and Lincoln.
The hubs, called Food Innovation
Network New Zealand (FINZ), will be a collaboration between the government,
industry, research and education providers and local government, first proposed
under the
previous Labour government in 2004. Economic Development Minister Gerry
Brownlee announced the funding yesterday. "New Zealand's export base
is reliant on our food and beverage industries. The government wants to encourage
them to create more value from their products to help raise our economic growth
rate," Mr Brownlee says. "Small and medium sized companies need access to facilities
that allow them to develop, test and prove new products but it is uneconomic
for these companies to individually build such facilities and purchase all the
required equipment." By providing the infrastructure such as laboratories and
high-tech equipment that companies needed to develop new food and beverage ingredients
and consumer products, the hubs could speed up development of a high-value food
export industry, Brownlee said. The food and beverage sector was responsible
for more than half of export earnings, and provided jobs for a fifth of the working
population. The processed foods sector had shown strong compound annual growth
of 18% over
the past decade and now accounted for $2.1 billion of exports. "This has potential
to at least double in the next few years," Brownlee said. The strategy of requiring
state science companies seeking taxpayer funding to line up private-sector partners
to transfer new research into the wider economy
had been a "great theory" but had not been completely successful. The hubs will
be much more basic. "We could provide various grants here and there, but what
is really required
is access to very expensive capital equipment," Brownlee said. "Small- and medium-sized
companies need access to facilities that allow them to develop, test and prove
new products." Each hub will have a different focus, chosen according to the
expertise in nearby universities, and the kind of foods produced in those regions.
In Canterbury, where there was a considerable cropping industry, the Lincoln
hub will focus on plant-based ingredient and consumer food products. Manukau
will focus on processed foods, and the Waikato hub will work on meat-based products
and dairy ingredients. Palmerston North, which already has a cluster of food
technology research around sites such as Massey University and Fonterra's dairy
research, will build on its strengths in food research and training food technologists
to strengthen connections between research and the industry. The first of the
four regional hubs will be operational later this year or early next year, with
the others phased in over the next two or three years, depending on finding and
appointing key staff. Katherine Rich,
Chief Executive of the New Zealand Food & Grocery Council (FGC) said FINZ will
create a significant resource for the food industry, and encourage more product
development to be
done in New Zealand
. "Minister of Economic Development Gerry Brownlee has been a champion of this
project from the beginning. This investment shows his and the Government's commitment
to providing infrastructure to help the food industry grow". "New product development
is the lifeblood of all food companies, but many New Zealand food companies are
not of a size to warrant an in-house product development resource. These open-access
facilities will shorten the time it takes to get products to market and reduce
the risk and cost to small and medium-sized food companies, in particular, associated
with new product development." The new centre being built in Manukau will be
focused on processed food and will go a long way to plug a commercialisation
gap, which many believe has limited practical development of new and existing
products within the food industry. "I would also like to pay tribute to the work
of Professor Ray Winger. His vision and tireless effort over the past eight years
to provide these facilities for industry has been the driving force behind the
Manukau facility".
 New
marketing manager for Heinz Wattie's (11 Mar 10)
Heinz Wattie’s has announced the appointment of Tim Skellern as
General Manager Marketing, the role previously held by Mike Pretty who is now
Vice President, Global Ketchup, Health & Wellness, and Marketing Development
for the parent company, HJ Heinz. Tim brings to his new position a strong background
in consumer marketing in the UK and New Zealand, including three years previously
with Heinz Wattie’s. As
Business
Manager – Meal Solutions, he played a leading role in the creation of two major
marketing campaigns
for Wattie’s, the award-winning FMCG television commercial, Wattie’s – What
Else!,
as well as Beanman, the superhero used to rejuvenate Wattie’s Baked
Beans for a new generation of consumers. Managing Director Nigel Comer said he
was delighted to welcome a person of Tim’s calibre back to
the company. “He has a strong understanding of the Wattie’s brand and and its
loyal consumer base, and brings his personal and professional spark to our business.
His style will complement the strong leaders that we have in the existing senior
marketing team.” Tim had three years with Wattie’s after immigrating with his
family from the UK in 2004. He left in 2007 to establish his own brand consultancy
business, Black Sheep Brands, and worked on brand and marketing programmes with
Sacred Hill Wines, and Tegel Foods amongst other consumer goods companies. He
is also an industry representative on the New Zealand Nutrition Foundation Council.
Tim holds a Bachelor of Arts in Economics from Cambridge University, and is also
a graduate of the Unilever management programme, a prestigious consumer goods
training ground.
He takes up his new role on March 15.
 BioVittoria
to launch new drink in the US (11 Mar 10)
Biotech natural sweetener company BioVittoria says a major US beverage company
will be the first to use its branded calorie-free fruit concentrate in a consumer
beverage.
BioVittoria’s Fruit-Sweetness concentrate made from monk fruit
grown and processed at its operation in China will be used in a new reduced calorie
protein shake to be launched soon by California-based Maverick Brands, whose
most well-known products are Sunkist juices and smoothies. Maverick Brands would
be the first company to launch a no-added sugar protein shake using Fruit-Sweeness,
said BioVittoria chief executive David
Thorrold. He declined to give any further details of the deal, other
than to say Maverick
Brands was a “serious player” in the US beverage market. BioVittoria was also
working with the Washington-based Talking Rain Beverage company on a plan to
use Fruit-Sweetness in a new enhanced-flavour water drink, Mr Thorrold said.
In February Hamilton-based BioVittoria’s product was was officially notified
as Generally Regarded As Safe (GRAS) by the US Food and Drug Administration.
More at BusinessDay.
 Purchasing
expert joins Nosh (11 Mar 10)
Nosh Food Market shareholder Simon Gordon has joined the business
as a working director responsible for the supply chain. Gordon (38) is a good
friend of Nosh co-founder Clinton Beuvink and became a shareholder in the business
about 12 months ago. He recently returned to New Zealand after 11 years in the
food and chemicals industries offshore.
Gordon’s most recent position was with Henkel based out of the UK where he was
leading a global raw materials purchasing team with budgets in the region of €3
billion. He was seven years with HEINZ in Australasia and Asia and was with ICI
for five years before it was purchased by Henkel. At fresh food retailer Nosh,
Gordon is in charge of purchasing, distribution and supply chain activities. “Nosh
has grown pretty quickly for a business that’s only four years old. We’ve got
five stores now so stocks are up around five times and yet staff numbers have
remained pretty static,” Gordon says. “Add to that the fact our focus on quality
fresh food and produce at affordable market prices across all stores and you
can see there’s a big job to be done. And that’s my role – getting the stock
on the shelf and replacing it when it’s sold.” Clinton Beuvink says Gordon’s
global experience across a range of industries provides the business with a major
skill set. “Gone are the days of stock control on an Excel spreadsheet,” says
Beuvink. “With five stores as far afield as Matakana and Glen Innes we cannot
afford to have any glitches in the supply chain. “Simon brings those skills to
the business. His mandate is to set us up with a supply back-end that can serve
10 or 20 stores, continue to improve the product range and to develop relationships
with suppliers.”
 Food
prices fall in February, steaks down 17pc (11 Mar 10)
New Zealand food prices fell by 1.3 per cent in February on the back of falls
in fruit and vegetable costs, as well as lowered meat, poultry and fish prices.
Additionally, Statistics New Zealand's food price index measured a February year
on year increase of 0.7 per cent, the lowest annual increase since a 0.4 per
cent gain for the year to April 2005. However, over a two-year timeframe, food
prices are 9.6 per cent higher. Four out of five subgroups recorded by Statistics
NZ recorded lower prices. Fruit and vegetables dropped 3.5 per cent, meat, poultry
and fish fell 2.4 per cent, grocery food was down 0.8 per cent and non-alcoholic
beverages declined 1.9 per cent. Restaurant meals and ready-to-eat food prices
were unchanged. Individual items displaying the most significant falls in February
were porterhouse/sirloin steak with a 17.6 per cent decline as extensive discounting
saw its price drop to a level last seen in August 2007. Apples' 26.6 per cent
price drop reflects a typical fall as the new season's crop becomes widely available.
Minced beef on the other hand rose 5.2 per cent as many special prices were removed.
Across the February year, lamb chops have increased 20.7 per cent and sausages
have risen 13.7 per cent.
More at NZ
Herald.
 Cafe
pair take over biggest Gilmours (10 Mar 10)
The largest Gilmours food-wholesaling operation in New Zealand has been sold
by Foodstuffs to private owner-operators.
Foodstuffs said Gilmours Mt Roskill had been bought by Auckland
businesspeople Scott
Brown and Jackie Grant, who own a string of highly
successful Auckland cafes, including the Takapuna Beach Cafe and Rosehip in Parnell.
Foodstuffs acquired the Gilmours wholesaling operations in the early 1960s, but
has recently begun franchising the businesses to independent operators. Gilmours
supplies businesses such as dairies, cafes and restaurants with wholesale products.
Brown said he and Grant would take over the management of Mt Roskill Gilmours
in July, and were excited about the new venture. "[The business] is in the right
position, it's in the right market and with the future growth of our industry,
with events coming up such as the Rugby World Cup next year, we're at a perfect
place to capitalise on that," he said. Brown said he and Grant would hold onto
the ownership of the four cafes. "We've got a great expansion plan in place for
the cafes, and there's a new management team and new structured arrangement [in
the cafes] going into place. Foodstuffs general manager for strategy and new
ventures Rob Chemaly said all the Gilmours businesses were now franchised, or
in the process of being franchised.
More at NZ
Herald.
 Banning
cough lozenges & Lemsip in supermarkets "absurd": FGC (9 Mar 10)
Medsafe’s "Nanny state power play" to ban cough remedies in supermarkets
is absurd and does not draw on international evidence or common sense, says Katherine
Rich,
Chief Executive of the Food & Grocery Council. The current consultation is fundamentally
flawed she says, because the document being used to base these discussions is
so full of factual errors and misrepresentations. The impact of the proposal
is extreme. Banning the sale of 70 cough/cold remedies from supermarkets and
dairies will mean that New Zealanders pay up to 30-45% more for the same products
in pharmacies. New Zealanders’ access to these products when they suffer coughs
and colds will be dramatically reduced. Rich says the Medsafe submission to the
Medicines Classifications Committee (MCC) has two main arguments: that the United
Kingdom
has made all these
products “pharmacy only” (so New Zealand must automatically follow) and that
this recommendation is supported by the Medsafe’s Cough and Cold Review Group.
Both statements, which are used to add weight to the proposal, she says are factually
wrong and misleading. The United Kingdom has not banned the sale of adult formulations
and products such as cough lozenges. Lemsip hot drinks and other cough/cold remedies
for those over the age of twelve years remain freely available in supermarkets
on general sale. The Cough and Cold Review Group did not recommend a change;
rather it referred the classification of certain actives to the MCC for consideration
for children up to 12 years of age. The FGC also points out that if the MCC supports
this sales ban, it will reclassify a series of products which Medsafe only approved
for general sale less than a
year
ago, a "regulatory flip-flop" that makes New Zealand look disorganised
in terms
of
its regulatory processes.
 Food
safety agency merger warning (9 Mar 10)
Labour will hold the National government to account if re-merging the NZ Food
Safety Authority with the Agriculture Ministry results in declining food safety
standards, say Deputy Leader Annette
King and Food Safety spokesperson Dr Ashraf Choudhary. King, who became
the country’s first Food Safety Minister in 2002 when NZFSA was set up within
MAF, said independent advice had been sought before the separation in 2007. Labour
wants an assurance from National that it had sought similarly independent advice
before the likely re-merger. “We don’t oppose efficient mergers, but there were
very good reasons, including conflicts of interest, for us setting up the independent
authority in 2007. National must assure us they have equally good evidence for
turning the clock back, because if food safety suffers, they will be held to
account. “We set up the authority to protect consumers and enhance New Zealand’s
position as a trusted food supplier,” said King. “On the face of it, without
having been shown evidence, it seems the re-merger is happening simply to save
money.” Dr Choudhary said the food sector has an estimated annual $22 billion
turnover and employs more than 20 per cent of working New Zealanders. “The Authority
has shown that as a stand-alone organisation it can be light on its feet and
move quickly to intercept any threat to our food exports. Where is the evidence
to justify putting that proven efficiency and effectiveness at risk?
More at FoodWeek
Online.
 Meat
and dairy boost manufacturing sales (8 Mar 10)
Manufacturing sales volumes rose a seasonally adjusted 3.1 per cent in the December
quarter, led by meat and dairy and other food-related industries. The rise in
manufacturing volumes was off a nine-year low in the September quarter, with
volume increases recorded in 11 of the 15 industries surveyed, Statistics New
Zealand (SNZ) said today. The rise in the seasonally adjusted value of manufacturing
sales was a more modest 0.7 per cent , or $139 million, in the December quarter,
following four consecutive quarterly falls. The smaller rise in values compared
to volumes, came as values for basic metal manufacturing sales fell 19.1 per
cent or $128m, and values for meat and dairy product manufacturing fell 2.1 per
cent or $113m. In contrast, the volume of meat and dairy product manufacturing
rose 4.6 per cent . The other food category - which includes such items as seafood,
fruit and vegetables, bread, oils and fats, flour, and sugar - recorded a rise
in volume of 5.8 per cent and a rise in values of 4.4 per cent or $99m. More
at www.stuff.co.nz.
 Blue
cheese takes top award (5 Mar 10)
A first-time entry has taken the top prize in this year's Champions of
Cheese Awards.
Fonterra Brands' Mainland Special Reserve Creamy Blue cheese
won the top award for blue cheese, as well as the overall Champion of Champions
award.
Master Judge Russell Smith describes it as having a beautiful
sweet, nutty flavour "and was technically a superbly-made cheese with very even
bluing throughout". Mr Smith says the winning cheese is beautifully balanced
and would stand out anywhere in the world as a superb blue. He says the blues
made in New Zealand are superb and it is appropriate that the supreme award went
to the best of the blues. "The overall standard and experimentation of the cheeses
produced here is increasing
at a rapid rate." Pukeatua Peak's Maungatautari goat cheese won the Champion
Artisan Cheese Award for smaller producers. The judges describe it as a hard
cheese and one of five goat's milk cheeses sold under the Pukeatua Peak brand
at nearby markets in the Waikato and to selected restaurants. More than 430 cheeses
were entered in this year's competition and were judged in 19 categories. Full
list of winners here.
More at NZ
Herald.
 Amcor's
$40m investment will double capacity at can factory (5 Mar 10)
Australian-owned global packaging manufacturer Amcor has confirmed
it will invest $40 million in expanding the capacity of its South Auckland can-making
facility. The Wiri plant currently produces around 150 million aluminium cans
a year - primarily for the New Zealand market - to supply energy drink, soft
drink, RTD and beer producers. The $40 million investment in a new production
line would double the Wiri plant's capacity when it becomes fully operational
early next year, said Amcor Australasia managing director Nigel
Garrard. He said the new line was needed to meet the increasing demand
of New Zealand beverage producers. "We'll also be able to supply some of our
Pacific Island customers from New Zealand, rather than from Australia," he said.
Garrard said it made sense to supply the Pacific Islands from Auckland, as it
would cut back shipping and transit times. "We can then provide better service
to our customers." The expansion also meant jobs, as the plant would require
additional staff as its capacity increased, he said. The plant employs 77 staff.
Amcor has other factories throughout New Zealand producing flexible packaging
for food products, corrugated and folding cartons and point-of-sale display units.
More at NZ
Herald.
 Restaurant
Brands lifts profit forecast (5 Mar 10)
Restaurant Brands is forecasting a 67 per cent rise in its annual profit to $19.5
million. The company says its KFC stores - responsible for 70 per cent of the
company's revenue - recorded growth of close to 10 per cent every quarter during
the past year. The profit upgrade is up $2 million on the last upgrade, issued
at the end of November, and takes into account a renegotiated chicken supply
contract. In December the company announced it had renegotiated the supply arrangements
for its KFC business, splitting its purchases between New Zealand's two largest
chicken suppliers. The company awarded its chicken supply business for its North
Island stores to Inghams (its current supplier) and its South Island stores to
Tegel.
Chief executive Russel Creedy said there was continued momentum
to build new outlets and revamp existing stores. The first Kentucky Fried Chicken
store opened in Auckland in 1971 and there are now 85 KFCs around the country.
New menus and Krusher drinks have helped increase sales. Creedy said the savings
were now appearing in the bottom line. Pizza Hut had previously been a poor performer
but had now enjoyed four quarters of same-store sales growth, Creedy said. There
were 92 Pizza Huts and new outlets would be run as franchise agreements with
owner-operators. Starbucks coffee shops sales were flat but profitability was
improving with a
trimmed-down range of products on offer.
More at NZ
Herald.
 Kiwi
wines appeal to young Australian palates (3 Mar 10)
Young Australians with higher incomes are fuelling a growing interest in New
Zealand wines across the Tasman, with volume sales up by 42.3%. The oversupply
issue created by two bumper harvests has seen kiwi winemakers stretch into new
markets in search of new customers. But there is also growing demand from one
of the oldest and closest international markets for local wines, according to
a new Nielsen report. The report found that volume sales were up 42.3% over the
financial year to 2009, while sales value has doubled over the last three years.
Kiwi wines now represent 8% of the total wine sold through the off-premise liquor
market in Australia.
The Nielsen report found that a core group of Aussie consumers
aged in their 30s who are relatively new to the wine category were driving the
increase. According to the report, the regular buyers of New Zealand wines were
now more likely to be in their 30s and less likely to be aged over 65; likely
to live in metro regions and Sydney in particular; and have a household income
over $100,000. These buyers are also more prone to experiment and taste new and
alternate varities, but this means they are not necessarily loyal to any particular
brand, according to Nielsen Liquor Group pacific executive director Michael Walton.
More at National
Business Review.
 ENZARed
for NZ? (3 Mar 10)
Zespri is seeing red over plans to grow a new kiwifruit variety in New Zealand.
The "ENZARed" kiwifruit - also known as red sun kiwifruit, had
its first commercial harvest at orchards in China's Sichuan province and was
last month marketed at Fruit Logistica, an international convention in Berlin
for fruit and vegetable producers.
Turners & Growers managing director Jeff Wesley says it is not
just the colour
which widens the appeal of the fruit. "It's very sweet and it's got a creamy
taste. It suits the Asian palate and the
European market." Wesley likens the popularity of the recently launched fruit
to that of the gold kiwifruit which now earns over $250 million each year for
New Zealand. He says the new fruit is already showing signs of popularity and
sells at a 17 per cent premium in the European market. The plants for the fruit
are being propagated to be grafted next year. To produce its own varieties here,
Turners and Growers is involved in legal challenges against Zespri which has
a monopoly on new Zealand kiwifruit exports export. "If that comes out in our
favour, which we think it will, we can start propagating. We should be able to
grow our own varieties," said Wesley. The ENZARed kiwifruit being grown in China
are not imported to New Zealand but the leaves of the plant are brought over
in the invitro growing process. Plans to produce the variety are also underway
in Europe, Japan and the United States. But he remains firmly of the opinion
that New Zealand growers should also be able to produce the fruit - which Turners
and Growers holds international rights for. More
at NZ
Herald.
 A
single positive step toward better health (3 Mar 10)
Most of us don’t consume enough long chain omega-3s. Correcting that simple fact
could be the single most positive step we can make towards better health. With
over 12,500 research articles highlighting the positive health benefits of long
chain omega-3s, the international research community has nominated 3 March 2010
as the inaugural World
Omega-3 Awareness Day. Professor Andrew Sinclair, Chair
in Human Nutrition, Deakin University said recent warnings over the potential
for low intakes of long chain omega-3s to place children at risk of heart disease
in later life and learning and behavioural difficulties, were a real wakeup call
for consumers. Prof Sinclair said the Awareness Day was a good chance to look
at the health benefits of this essential nutrient and to consider simple dietary
changes that could make a big
difference over the long term. “The easiest way to add more long chain omega-3s
is to include oily fish (such as salmon, fresh or canned and canned sardines)
2 times a week in the diet or other fish and seafood at least 3 times a week.
Lean red meat and eggs provide smaller amounts and there are also foods fortified
with long chain omega-3s and
fish oil supplements.” While the research highlights many health benefits, the
following are ten good reasons why you should increase long chain omega-3s in
your diet.
 1. Keep your mind sharp The long chain omega-3, DHA is known to be crucial
during pregnancy to help develop healthy brains. Research now suggests it may
be important in helping reduce dementia as we get older.
2. Improve your
mood Feeling out of sorts or depressed. Diet can have an impact, with
studies showing a relationship between low levels of long chain omega-3s and
an increased risk
of depression, irritability, aggression and impulsivity.
3. Lower your risk of
heart disease Cardiovascular disease remains one of the world’s biggest
killers. Long chain omega-3s can help lower the risk of heart disease and the
risk of first heart attack, helping to keep you from becoming another statistic.
The Heart Foundation
recommends 500mg daily of omega-3s, DHA & EPA to lower risk of heart disease.
4.
Help healthy eye sight Good eye sight is something many of us take for
granted and yet as we grow older we run the risk of age-related macular degeneration
(AMD) which can lead to vision loss and even blindness. Just two serves of fish
per week is recommended to lower
the risk of development and progression of AMD.
5. Walk further on your way to
improved health Supplementing the diet of patients with long chain omega-3s
suffering from problems with blood flow in the arteries of the legs, significantly
improved the distance
walked without pain.
6. Part of a healthy weight loss diet Long chain omega-3s are ‘healthy
oils’ and research has shown that including fish oil rich in these omega-3s in
a diet program along with exercise may reduce body fat with no significant change
in lean tissue.
7. Reduce inflammation Suffering from arthritis or chronic muscular
pain? Experts recommend around 3g
of long chain omega-3s per day (DHA & EPA) as an effective pain relief for people
with rheumatoid arthritis.
8. Give children a great start to life Long chain omega-3s are
important for an infant’s brain, eyesight and nervous system development and
are derived from the mother during pregnancy and breastfeeding. At least 200mg
of omega-3 DHA is recommended daily in pregnancy. A great start for the upcoming
addition to any family.
9.
Smart food for teens The long chain omega-3, DHA is a building block
for the brain and has important functions in the nervous system. Yet, research
indicates that children consume little fish which is reflected in low intakes
of long chain omega-3s and DHA. Teens over 14 years need to aim for an optimal
intake of around 500mg per day.
10. Keep kids healthy Ensuring long-chain omega-3 needs are
met in the diet is a great way of maintaining general well being. Recent research
has highlighted that low levels of these omega-3s are placing children at risk
of heart disease in later life and learning and behavioural difficulties.
If
you would like to find out more about the benefits of long-chain omega-3s and
how to meet your daily needs, please visit the Omega-3
Centre website at www.omega-3centre.com
 Dow
Design creates a new look for Alison’s Pantry (3 Mar 10)
Shoppers from Kaitaia to Invercargill will experience a new look Alison’s
Pantry this month as Dow Design's makeover of the self selection area
of New World and Pak ‘n Save stores is unveiled.
As a brand, Alison’s Pantry needed to convey the progressive modern business
it has become; with expertise and integrity in sourcing top quality foods and
sound relationships with retailers. It also needed to appeal to the 2010 shopper
who is ingredient and health conscious and has a respect for authenticity. Dow
created a fresh clean look for the popular scoop bins through a stylish logo
and navigational signage that brings the brand right up to date. “
Our vision was to better capture the direct, fresh experience of Alison's Pantry
and create an exciting market-like feel for the space that stimulates the shopper
with its choice and quality products,” says Dow Design Creative Director, Donna
McCort. She says Dow was assigned the task of encouraging more frequent
use of what is a specialised area of a supermarket. “To make the produce look
more appetising, we opted for a clean, minimal look that allows the shopper to
easily see foods that get their taste buds going amongst the vast selection.” Dow
Design’s Strategic Development Director, Andy Jaquet says the
navigation system was an exciting challenge for the Dow team. "Alison's Pantry
provided us with a great opportunity to not only demonstrate our design skills
but also our talents in retail navigation. Choice in supermarkets is now so varied
that it can become confusing for the consumer unless you create systems that
lead them to their purchase.” The Alison’s Pantry section of larger supermarkets
can have over 220 scoop bins, but in smaller supermarkets, the area may only
be a quarter of this size. One of the clever elements of Dow’s design is that
it can easily be scaled to suit the space a store has available.
Alison’s Pantry Product Manager, Lyn O’ Sullivan says the brand
refresh was the next step in the evolution of Alison’s Pantry. “It was during
the 1980s that our rapport started with the ‘Mother of New Zealand cooking’, Alison
Holst,” she explains. “Known for her delicious recipes and as a pioneer
for balanced eating, her advice helped shape the brand. Over the years, our knowledge
in procuring top grade foods has developed and we needed to truly reflect what
Alison’s Pantry stands for today. Dow Design took our brief fully on board, modernising
the brand and also designing web graphics that mirror the consumers’ in-store
experience.” The re-branded Alison’s Pantry will be revealed in Foodstuffs supermarkets
during March. The new design will also feature on the aprons and caps of in-store
staff and taste testers, as well as in all Alison’s Pantry marketing and advertising
in the coming months.
 Wholemilk
powder price up (3 Mar 10)
The price of whole milk powder unexpectedly rose this month in Fonterra Cooperative
Group’s online trading auction, though long-term contracts were weaker, hinting
that the slight gain may be a blip. The average price for whole milk powder rose
0.8 per cent to US$3281 ($4711) a tonne, according to the global
DairyTrade website managed by CRA International, that’s 79 per cent
higher than the low in July. Still, prices for the third contract, when powder
between September and November this year, fell 2.5 per cent to US$3204 a tonne.
Dairy prices fell 7.6 per cent last month, according to the ANZ Commodity Price
Index, after they surged last year and underpinned the series’ performance. Paul
Grave, global DairyTrade manager, said the result was pleasing, though
there’s still an “element of uncertainty as to how supply and demand factors
will influence prices over the coming months.” The average price of anhydrous
milk fat fell 5.4 per cent to US$3959 per tonne, its lowest price since Fonterra
first started offering it on the platform in February. The event included skim
milk powder for the first time, which sold at an average price of US$2927. New
Zealand’s dairy exports declined in 12 months through January, with milk powder,
butter and cheese sliding 12 per cent to $8.12 billion, while casein and caseinates
sank 27 per cent to $751 million. Dairy products account for about 22 per cent
of the country’s annual $39.7 billion worth of exports.
More at www.stuff.co.nz.
 Weight
Watchers backs McDonald's light options (3 Mar 10)
It seems like an unlikely alliance, but Weight Watchers has backed three items
on McDonald's menu. From today, New Zealand McDonald's branches are offering
three meals that each add up to 6.5 Weight Watchers' points. The meals, the Filet-O-Fish,
the Chicken McNuggets and the Sweet Chilli
Seared Chicken Wrap, are the same meals McDonald's customers are used
to. But 9000 staff in 150 restaurants around the country have had training to
make the meals more consistently, with the same amount of sauce each time, so
they fall within the points system. The system allows those on the Weight Watchers'
programme between 18 and 40 points each day, which they must stay within to obtain
and retain their goal weight. The meals are served with salads and water or diet
soft drinks.
Weight Watchers spokesman Chris Stirk said the partnership had
been formed after similar alliances with other restaurant chains in the UK and
US. People had a greater chance of losing weight and keeping it off when they
did not have to deprive themselves of every indulgence, he said. McDonald's New
Zealand managing director Mark Hawthorne said there were plans
to extend the Weight Watchers menu items.
More at NZ
Herald.
 Best
Lamb - Glammies finalists announced (3 Mar 10)
The finalists for the Meat & Wool New Zealand Golden
Lamb Awards (aka the Glammies) have
just been announced. After scrupulous testing by Carne Technologies,
the 20 most tender lamb rumps will now face the ultimate taste
test at the Upper Clutha A & P Show in Wanaka on 12 March. The
finalists for this year’s Glammies, sponsored by Pfizer Animal
Genetics, are:
Class 1 – Dual Purpose
KI & KE Dunlop, Winton (Greeline) processed at Alliance Group, Mataura Paul McGill,
Masterton (Romney) processed at Cabernet Foods
B & L Murray & Murray Rose, Lawrence (Romeny/Perfintex) processed at Alliance
Group, Mataura
Murray & Jan Wards, Gore (Textra) processed at Alliance Group, Mataura Class
2 – Dual Purpose X Terminal
RS & RC Black, Riverton (Coopworth/Texel) processed at Alliance Group, Mataura
RW Gibson, Cromwell (Merino/Southdown) processed at Ashburton Meat Processors
Bill & Beth Gordon, Garston (Romney/Southdown) processed at Alliance Group, Mataura
Phil Reid, Gore (Romney/Texel) processed at Silver Fern Farms, Finegand Class
3 – Composite/Crossbreed X Terminal Joanne Bowmar, Wyndham (Romney Texel/Texel)
processed at Alliance Group, Mataura
Robert & Rosemary Gardyne, Winton (Perendale Texel/Texel) processed at Alliance
Group, Mataura
Mark & Sue Lawrence, Oamaru (Romney Texel/South Suffolk) processed at Alliance
Group, Smithfield
Helen & Hugh Winder, Feilding (Texel Cross/Texel) processed at Land Meat NZ Ltd
Class 4 – Terminal
Malcolm & Sue Day, Dipton (Wiltshire) processed at Alliance Group, Mataura Peter
Irvine, Timaru (Texel) processed at Alliance Group, Smithfield Sarah Rodie, Amberley
(Texel) processed at Harris Meats David Walsh, Featherston (Texel/Composite)
processed at Cabernet Foods
Class 5 – Retail Countdown North Island (Fresh Zone) Harmony Foods (MacKenzie)
Harmony Foods (MacKenzie Organics) The Neat Meat Company (1st Class) Putting
their palates to the job for this year’s final will be the Topp
Twins and former All Black Richard Loe, alongside legendary
chefs Michael
Coughlin and Graham Hawkes. For more information please
contact Kim Doran at Beef + Lamb New Zealand, on 09 489 0874 or kim@beeflambnz.co.nz or
visit the competitions link on www.beeflambnz.co.nz
 Liquorland
launches 2010 International Wine Competition (2 Mar 10)
Entries open this week for New Zealand’s most established international wine competition.
Previously known as the Liquorland Top 100 International Wine Competition this year’s event sees some fresh developments triggered by the need to meet consumer requirements while operating in a changing market place. The activity has been split into two key elements – the Liquorland
International Wine Competition and the Liquorland Top 100. The first is a stand alone wine competition while the second is the Liquorland Top 100 promotion comprising up to 100 award-winning wines available in Liquorland stores nationwide.
Liquorland Limited Merchandise Manager, Andrew Bartley explains, “These developments give us more flexibility at retail level, allowing us to put a greater focus on our customers’ needs. By meeting, and hopefully exceeding their requirements, we are in turn enhancing the sales opportunity.”
A summary of the key changes are as follows:
·Judging will be at the beginning of May with retail activity starting in June.
·There are no longer any minimum volume requirements in order to enter.
·There will no longer be an embargo on the medal results.
·The competition will award trophies for champion New Zealand regional wines e.g. champion Hawke’s Bay wine, champion Marlborough wine and so on.
Competition Director, Belinda Jackson endorses these developments. “We are delighted with this progression and know that adapting to current market conditions will strengthen our offer to both the wine-loving consumer and the wine industry.”
The Liquorland International Wine Competition is open to all wines available for sale on the New Zealand market, with the view to provide a benchmarking opportunity for the wine industry.
The new show dates are 5-7 May 2010 in Blenheim at the Marlborough Convention Centre. Entry criteria is being sent to all producers and distributors or for more information please contact Competition Director Belinda Jackson on 027 444 8 666 or via email belindaj@liquorland.co.nz
 Turners & Growers
profit falls (1 Mar 10)
Turners & Growers has reported a 34 per cent fall in profit in the 12 months
to December 31, saying people ate fewer fresh fruit and vegetables during the
recession. The profit of $9.5 million was down from $14.1 million last year.
The board is yet to decide on a dividend. "Historically the fresh produce industry
has been relatively immune from the effects of economic recessions, but in 2009
things have been very different," the company said. Consumers globally have reduced
their purchases of fruit and vegetables and gone down-market seeking the lowest
price offerings, specials and discounts. Demand and prices were reduced significantly
especially at the premium end of the market and for organics. The company moved
to reduce overhead costs. "The board believes that the company is robust and
is pleased it was able to trade profitably through the worst economic recession
since the 1930s. Since late 2009 trading has picked up and group profits have
shown signs of improvement. The board has authorised extending the Kerifresh
packhouse in Kerikeri. This will reduce reliance on external providers.
Turners & Growers had recently purchased a transport operation in the South Island
and the intention was to provide a long-haul refrigerated service that mirrors
the North Island operation.
More at NZ
Herald.
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