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| NEW ZEALAND RETAIL
& GROCERY NEWS: |
 We Kiwis love our chips
(29 Jul 10) As a nation Kiwis are crazy about their chips evidenced by the number of entries received in one of New Zealand’s most popular promotions, Bluebirds
DO US A FLAVOUR. The competition closed off at midnight on Saturday 10th July having attracted over 28,000 entries from around the country.
Butter Chicken was the most popular flavour submitted with five times as many entries as the second favourite Hangi. Bacon & Eggs, Sweet & Sour Pork and Fish & Chips were all strong favourites featuring in the top ten most popular flavours entered.
Head judge and celebrity chef Al Brown said the job of judging the four finalists was incredibly difficult. “We had to select four finalists from over 28,000 entries – you do the math!” he said. “We received some fantastic entries with flavour combinations I have never thought of. People were really creative and came up with ideas that definitely stimulated the tastebuds. The standard of entries was extremely high.”
The promotion attracted fierce competition as the overall winner will walk away with $20,000 in cash and two percent of sales for the duration the winning flavour is sold. The three runners up will receive $5,000 each.
The wait is now on while the four final flavours are produced, packaged and launched as part of a limited production run, on sale in supermarkets throughout the country. The New Zealand public then get the chance to vote with their tastebuds - the ultimate winner being decided by a combination of sales and online public votes.
“New Zealanders have certainly embraced this promotion,” says Bluebird Managing Director, Gerard Smith. “We knew Kiwis were passionate about their chip flavours but the number of entries received has been totally overwhelming. It far exceeds what we expected proving without a doubt that we are a nation of chip lovers.”
 Salmon
on show
(28 Jul 10) It’s one of the easiest dishes to cook, it tastes delicious and it’s
farmed right here in New Zealand. If you get excited by not only Regal salmon,
but also other culinary delights, The Food Show in Auckland is the place to be
at the end of July.
Celebrity foodies Annabelle White and Lauraine Jacobs are
promising to serve up some simple and tasty ideas for our most healthy fish.
Auckland Food Show celebrations began in earnest on Wednesday July 21 with top
chefs, cooks and foodies sampling Regal Salmon canapés, specially created by
White Executive Chef Cristiano
De Martin.
This is Regal’s second visit to The Food Show after a highly successful show
in 2009. Visitors to the show - which last year attracted nearly 42,000 people
- can sample the Regal
Fresh Cuts range and purchase some to try at home. The Fresh Cuts range
of fresh salmon includes the skinless, boneless stir fry pieces, and salmon loins.
They’re ideal for preparing quick, nutritious meals the entire family can enjoy.
King salmon is one of the best natural sources of Omega-3 and is low in saturated
fats, which is why Regal Fresh Cuts receives the Heart Foundation tick. Lauraine
Jacobs and Annabelle White are giving free cooking demonstrations in the Electrolux
Cooking Theatre at the Food Show. Lauraine will teach audiences how to prepare
a three course meal in under 45 minutes. Her Luxurious Regal Salmon Tart entrée
encapsulates the idea that gourmet cooking doesn’t have to be difficult. A simple
Asian Regal salmon parcel takes pride of place on Annabelle’s menu. The Auckland
Food Show begins on Thursday 29 July and runs until Sunday 1 August.
 Handy
candy!
(27 Jul 10) You’d be hard pushed to find a softer marshmallow than Kapiti Candies’ Raspberry
and vanilla pieces. Now they’re available at Nosh Foodmarkets right here in Auckland.
Kapiti Candies Pink & White Marshmallows are gourmet marshmallows hand made by
the Mackenzie family and their team on the Kapiti Coast.
Fat- and gluten-free, the marshmallows come in both raspberry and vanilla flavours,
and have a light, fluffy consistency. Hand-made on site, the marshmallows can
only be described as a labour of love, as they are cut, dried and packed manually
on a weekly basis.
While the deliciously soft marshmallows are nice on their own, they can’t be
beaten in a mug of hot chocolate. A sweet treat for young and old alike.
Kapiti Candies Pink & White Marshmallows are available now at all Nosh
Food Markets, with an RRP of $4.99 for a 180gm packet.
 For further information –
www.noshfoodmarket.co.nz and
www.kapiticandies.co.nz
 Nice & Natural:
exciting new options for the school lunchbox
(26 Jul 10) When the kids ask you for a lunchbox “treat”, it can be hard to know what to choose. The same goes for your 3pm work pick-me-up - an apple should be the way to go, but it can be so tempting just to raid the biscuit jar.
Nice & Natural has always provided great snack solutions, and the new Fruit
Turbos, Hoops and Charms are sure to please everyone. Made with 65% fruit juice, and free from nuts, gluten, and dairy products, they are an ideal lunchbox treat or work desk-drawer snack that are a good choice for both you and your kids.
Not only are they delicious, but the three varieties also have a playful factor that will get the thumbs up from kids. Fruit Turbos shapes include cars, trucks, jets and planes; Fruit Charms shapes include butterflies, hearts, flowers and gemstone rings; and Fruit Hoops are perfect for the age-old “stick them on your fingers” game.
The Nice & Natural Fruit Turbos, Hoops and Charms with their exciting shapes, delicious fruit taste and playful packaging are something the kids will love - and love you for buying!
Available from supermarkets nationwide for RRP $4.49.
 Krispkut
launches ‘Slow Cookers’ winter veges
(23 Jul 10) Krispkut, the first brand to provide pre-pack salads to New Zealand
supermarkets, have launched its innovative ‘Slow Cookers’ as a special, winter-only
range. The pre-cut and packaged top-quality vegetable and spice mix speeds up
the time you spend in the kitchen to deliver nutritious and delicious hot cooked
meals the minute you walk in the door.
“Slow cooking has had a revival in recent years, and for good reason,” says Ashley
Berrysmith, director of NZ Fresh Cuts (owner of Krispkut). “Slow food
tastes better, the preparation is quick and easy and the results add up to a
great meal solution for busy, hungry families.”
Krispkut’s Slow Cooker range comes in two flavours: European Style Vegetable
Mix with Pearl Barley & Seasoning and Indian
Style Vegetable Mix with Lentils & Seasoning (pictured) for those who
want
a
tasty,
vegetarian option or as a complimentary side for meat lovers.
“Slow Cookers use the freshest vegetables pre-packaged and peeled with fresh
herbs and spices included in the packet. They are all natural with no preservatives
or additives – just perfect to come home to after a blustery winter’s day,” explains
Berrysmith.
Before you leave the house, simply add a few ingredients such as stock, meat
(if desired), chopped tomatoes, beans* as well as Krispkut’s delicious, ‘Slow
Cooker’ vegetables and spices into the crock-pot then leave it to do its magic
(no peeking: lifting the lid on a slow cooked meal increases cooking time). Stirring
is not necessary. Serve with crusty bread and a side salad.
Recipes and chef tips for the ultimate slow cooking experience are included with
each pack, available nationwide in Foodtown, Countdown and Woolworths stores
for just RRP$6.99. But be quick, the range is only available until the end of
October.
Krispkut Slow Cookers: giving you a reason to celebrate the coming of winter!
www.krispkut.co.nz
 Woolworths
boosts supermarket sales in NZ
(21 Jul 10) Australian retailing giant Woolworths is reporting higher supermarket store sales but lower consumer electronic store sales in New Zealand.
Woolworths, operator of 152 Countdown, Woolworths and Foodtown supermarkets, said its supermarket sales here rose 5.2 percent in the fourth quarter from a year ago.
The rise is 4 percent on a comparable store basis.
Sales in its New Zealand supermarkets in the 52 weeks to June 27 totalled $NZ5.2 billion, up 4.6 percent on last year. On a comparable basis the annual rise is 4 percent.
The company attributed the sales increase to its transition to a single Countdown brand in New Zealand.
"It reflects the hard work of the New Zealand team to continually improve our customer offer through new formats, improved ranging, private label growth and improved in-stock position," the
Australian company said.
Fourth quarter sales in New Zealand decreased 7.6
percent on a year ago.
In New Zealand, it is one of two large operators that dominate the supermarket
sector, the other being the locally owned Foodstuffs.
More at www.stuff.co.nz.
 New
Olive & Fig Confiture at Nosh Food Market
(20 Jul 10) Elaia Gourmet Olives’ Olive & Fig Confiture is a classic mix of two well-loved Mediterranean fruits, hand-made on an olive grove in the Wairarapa valley.
New Zealander Helen Melser’s travels through the Mediterranean inspired her to trial the two tastes in combination after noticing that the fruits were often growing side by side.
She found that the rich, natural sweetness of dried figs perfectly complements the pungency of the olives.
Gently simmered together with traditional spices, the resulting rich and aromatic mix is the ideal addition to panini’s, with cheeses such as cheddar and mozzarella, or thinned with cream for a delicious cake, crepe, or ice cream topping.
Olive & Fig also works beautifully as an accompaniment to roast beef and pork, and smoked chicken and duck.
Chef James Paterson from Nosh Food Market suggests serving Olive & Fig on a wholegrain or sourdough toast for a special Sunday breakfast.
The best local and imported ingredients are sourced by Melser to create this rich, heavenly taste of the Mediterranean. Olive & Fig is available now at all Nosh Food Markets for RRP$14.99 for a 330gm jar.
Elaia
Gourmet Olives’ Olive & Fig Confiture is available now at all Nosh
Food Markets for RRP$14.99 for a 330gm jar.
For further
information and store locations – www.noshfoodmarket.co.nz and www.gourmetolives.co.nz
 Bring
a distinctive NZ flavour to the table with Foodies Kiwi Seasonings
(13 Jul 10)
Following the success of Paul Holmes Extra Virgin Olive Oil, NZ
Premium Foods brings you the newly developed “Foodies” range of
New Zealand seasonings.
Naturally infused with herbs such as horopito, kawakawa, and karengo, the seasonings
are perfect for enhancing the taste and aroma of your dishes.
The versatility and ease of Kiwi Seasonings makes them an essential pantry item – simply
add to soups, stews and casseroles, or sprinkle over fish, meat, chicken and
vegetables for a lovely crisp coating.
Nosh chef James Patterson recommends adding the seasonings to rice or pasta for
a subtle natural flavouring.
The seasonings contain no additives, preservatives, MSG or artificial flavours,
and have no traces of soy, eggs, peanuts, dairy or gluten, making them suitable
for allergy sufferers and the health conscious.
Flavours include:
· Wild Pepper and Seaweed (Horopito and Karengo) – the peppery notes
of horopito and the addition of chilli and karengo give this seasoning a real
zing
· Wild Basil and Seaweed (Kawakawa and Seaweed) – this blend of kawakawa,
aonori sea lettuce, wakame and karengo gives an authentic, natural taste that
is uniquely New Zealand
· Lime and Wild Basil, (Lime and Kawakawa) – a distinctive lime zest
with the natural infused wild basil characteristics of kawakawa
Foodies Kiwi Seasonings are currently exclusively available at all Nosh
Food Market for RRP $5.99 for a 75gm pouch.
For further information and store locations –
www.noshfoodmarket.co.nz and www.nzpremiumfoods.com
 Gap between reality and perception when it comes to food prices
(13 Jul 10) Today’s release of the Food Price Index (FPI) is a timely reminder of the gap between reality and perception when it comes to food prices with Statistics New Zealand headlining their statement “Food prices record largest annual fall since 1957”, says Food and Grocery Council Chief Executive, Katherine
Rich.
“The FPI shows that food prices fell 2 per cent for the year to June 2010. Fruit and vegetables, meat, poultry, and fish, and grocery food are all cheaper than they were this time last year. This news comes days after consistent media suggesting that food prices are out of control.”
“As Statistics New Zealand notes food prices have been falling since July last year. Some will point to the monthly increase in fruit and vegetable prices (up 15.9 per cent from May), but as Statistics New Zealand states this is due mainly to seasonal factors – winter growing conditions.”
"We also suspect that the fall in groceries has a lot to do with the intense competition between the two supermarket chains and the competitive discounting that has been occurring on many grocery items".
Mrs Rich says that while there will be month to month fluctuations in food prices it is the longer-term trend, which is important to keep a close eye on. This longer-term trend very clearly shows that food prices have been on the decline for the last year.
“While there has been an increase in some dairy products, this simply reflects improving international commodity prices. The prices we pay here for all our food products will always be influenced by the value of commodities internationally, as our local producers seek the best price for their products.”
Mrs Rich says that the latest FPI data highlights that New Zealanders spend 14 per cent of the total grocery bill on fruit and vegetables, and approximately 16 per on meat, poultry, and fish while at the same time spending close to 21 per cent (20.88 per cent) on restaurant meals and ready-to-eat food.
“Research by Statistics New Zealand also shows that there has in fact been no change in the proportion that a family spends on their weekly food shopping for over 30 years. The idea that food prices have been spiralling out of control is just not borne out by the evidence.” Mrs Rich said.
 Relief
at the checkout
(13 Jul 10) Shoppers are getting some relief at the supermarket checkout, with food prices down 2 per cent in the past year, after rising almost 17 per cent in the two years before that.
Food prices fell 2.0 per cent for the year to June 2010 despite rising 1.3 per cent in the June month, Statistics New Zealand says.
This is the largest annual fall in food prices since 1957.
"Food prices rose nearly 17 per cent in the two years to July 2009, but recently have fallen after peaking in July last year," Statistics
New Zealand's prices manager Chris Pike said.
Three subgroups contributed to the 2.0 per cent annual fall in food prices, particularly
fruit and vegetables (down 9.2 per cent).
The meat, poultry, and fish (down 3.9 per cent) and grocery food (down 1.4 per
cent) subgroups also fell. This is the first annual fall in the grocery food
subgroup since August 2004, and the largest annual fall since the series began
in June 1999.
In the June 2010 month, the fruit and vegetables subgroup rose 9.3 percent, largely
driven by prices for tomatoes (up 44.8 per cent) and lettuce (up 77.3 per cent).
Both lettuce and tomato prices usually rise in June, following lower prices in
April and May.
More at BusinessDay.
 Kiwis
say: “Nothing beats the taste of butter”
(12 Jul 10)
Kiwis love butter, in fact according to a recent survey* by Mainland
Butter almost
three-quarters (72%) of New Zealanders agree that nothing beats the taste of
butter.
Simon Gault, Masterchef Judge, esteemed restaurateur and ardent
butter fan says
this finding comes as no surprise to him:
“I can’t imagine a kitchen without butter, it’s definitely not mine anyway. Butter
has a place at the heart of baking and cooking in New Zealand and there is no
substitute for the taste it adds to cooking or as a perfect partner to foods.”
Mainland Butter undertook this research to uncover what Kiwis’ really think about
butter – and it turns out butter is at the cornerstone of our memories and at
the heart of what we define as great taste.
The survey reveals that Kiwis don’t fall for style over substance with 99% of
respondents saying they prefer anything they produce in the kitchen to be stronger
on taste rather than style.
“Butter is simply irresistible – it’s a simple product consisting of only three
ingredients – cream, salt and water. In today’s harried, rushed world, food needn’t
complicate matters – simple pleasures are what we should all be striving for
in the kitchen and you’ve got it in one with butter,” says Gault.
Being the dairy nation that New Zealand is, butter is synonymous with Kiwis’ memories
of growing up. The survey revealed that the number one childhood memory was licking
the wooden spoon after baking with Mum or Dad (44%), followed by mid-afternoon
naps and treats for being good.
Some of the more unusual favourite butter memories included:
 Using butter to remove bike chain grease from hands and legs
Rubbing butter on sun burnt skins
Putting butter on the family kittens paws to help it settle
Using a bit of
butter coated in sugar to ease a sore throat.
*The results referenced in this were
taken from survey conducted by Perceptive Research in June 2010 which captured
500 New Zealanders’ views. It has a margin
of error of +/- 4.38%. The sample was nationally representative of the population
based on Census 2006 figures for gender, age and region.
Mainland’s top butter tips:
Bring back butter in your household this winter by using Mainland Butter
to make delicious scones, muffins, cakes and pastries. There’s no substitute!
With Potatoes now in season, it’s the perfect time to add a curl of
Mainland Butter to your favourite vegetables this winter
This cold weather
is a perfect excuse to curl up on the couch with a piece of hot spicy fruit toast
and with lashings of Mainland Butter spread
right to the very edges.
Another great vegetable tip is to brush potatoes, beans, peas and corn
with a blend of melted butter, parsley, fresh mint and ginger
Make your own delicious garlic bread that you won’t regret eating the
next day, try boiling the garlic before you crush and mix it into Mainland Butter.
The potent aroma will disappear into the water. Garlic butter is also great on
a bit of steak and prawns over the hot summer months
Add butter and nutmeg to Spaghetti Bolognaise for a gourmet twist
The quickest way to soften butter is in the microwave. Use the defrost
setting and keep an eye on it. 250grams should take one minute
If you don’t have a microwave let it stand at room temperature for
an hour or two, or if you are baking try grating it into the bowl and it will
soften in a few minute
Butter absorbs other flavours, ensure when it’s stored it’s wrapped
tightly
If you stain your
new trousers with butter follow these simple steps to rectify the situation:
scrape off any excess, apply a stain-removing agent
and blot the stained area, then launder. If the stain remains add more stain
remover to the back of the stain and blot with a clean absorbent pad. Apply stain
remover to the stain again, rinse and then wash
To cleanly cut cold butter, wrap your knife in cling wrap, or heat
a butter knife with hot water and dry off the water.
 Gravy
- salvation in a jug
(12 Jul 10) National Roast Day reminds us that on top of every great roast
there
is
a greater gravy.
Jamie Oliver thinks ‘gravy has the power to transform, or even save, a meal’*.
Kiwi chef Paul Jobin agrees.
Jobin’s recipe for salvation? “Never toss the roasting tray out to the wash without
first deglazing the pan with a good bodied red wine and a cup of water to loosen
the sediment and ‘build’ a tasty gravy.”
Gravy is one of the more maligned food accompaniments in history. However, it
has earned its place in our nation’s heritage and hearts as a feature of the
classic Sunday roast.
With Selaks National Roast Day almost upon us, it’s opportune to examine the
role gravy plays in helping the cooks convince the diners the former know what
they’re doing.
And it seems there are many opinions on how to make the perfect gravy. The Royal
Society of Chemistry (Europe) came up with a recipe for the traditional accompaniment
through a more scientific approach.
The society claims that MSG (monosodium glutamate) from soy sauce brings out
the meaty flavour that is technically known as ‘umami’ – a Japanese term that
translates literally to ‘good flavour’. Adding a teaspoon of soy sauce to gravy,
the society says, is the best way to bring out the full flavour.
It seems the society also subscribes to the premise that almost any gravy is
capable of delivering a tentative cook from the jaws of family humiliation.
Its members also toted the health benefits of gravy, saying that by adding iodized
salt to the sauce, it could help improve its home nation’s diet which is considered
low in the mineral.
But it’s not all smooth sailing in the gravy boat. When it comes to making the
perfect gravy, there can be lumps along the way and there are a few rules to
follow to ensure your gravy doesn’t end up clogging the waste disposal.
Jamie believes “there are two things that make a good gravy.....the layer of
vegetables in the bottom of your roasting tray your meat sits on; and the juices
from a roasted piece of good quality meat”.
And as long as you have these two things, it won’t matter if you use stock or
water, your gravy will taste like “heaven”*.
Paul Jobin has a recipe for success. He recommends using Selaks Winemakers
Favourite
Syrah or Merlot Cabernet to ‘build’ the gravy: “I find these two wines love a
little star anise, cinnamon quill and coriander seeds infused into the gravy.
Ah, success.”
Selaks National Roast Day is about celebrating our nation’s most loved meal,
and all the accoutrements and accompaniments that go with a great roast, such
as gravy, and a cheeky glass of wine.
“It’s about getting friends and families together around the dining table and
enjoying good food and wine over a hearty Sunday roast,” Jobin says. “It’s high
on my list of enjoying all the good things we enjoy in New Zealand.”
You can join the gravy train at www.nationalroastday.co.nz for recipes, tips
and hints, and the chance to win roasting treats.
Why
food prices are sky high
(11 Jul 10) Grocery insiders say the two big supermarket chains are using dodgy
tactics when dealing with food producers – including pocketing discounts instead
of passing them on. They say small Kiwi companies are getting hurt as the big
players negotiate aggressively. Last week the Green Party and Horticulture New
Zealand called for a supermarket code of conduct and an ombudsman to investigate
prices after fruit and vegetable growers complained supermarket mark-ups were
up to 500% higher than what they were paid at the gate. Since then several producers
have told the Sunday Star-Times that supermarket tactics include: Charging producers
unreasonable fees, including a 2.5% "payment term" just to be paid; Blacklisting
producers who sell to their rival; Demanding producers advertise in the supermarket's
in-store magazine, which can cost $800 a page; Refusing to share the costs of
discounts and promotions; Keeping back a percentage of a discount offered by
a producer; and running promotions with rival producers in the same week, on
the same shelf, without telling either. Progressive Enterprises (Foodtown, Woolworths,
Countdown) and Foodstuffs (Four Square, New World and Pak'nSave) represent 95%
of the sector. A supplier who would not be identified for fear of being blacklisted
said suppliers were getting squeezed, while a grocery broker said it was hardest
for small Kiwi start-up businesses to survive because they had no power. More
at Sunday
Star Times.
 Pak'nSave voted cheapest food store
(10 Jul 10) Supermarket chain Pak'nSave has again been voted New Zealand's cheapest supermarket, Consumer
NZ says.
Secret shoppers were dispatched into supermarkets up and down the country under orders to shop from a list of 40 top-selling items including bread, biscuits, milk, fizzy drinks, cat food and butter.
Personal care and cleaning products also featured, though wine was excluded because discounts were so huge that a supermarket with a listed wine on special would have an unfair advantage.
For most items a brand was specified but for basics like flour, butter and milk, the shoppers were asked to buy the cheapest.
It is the eleventh consecutive year Pak'nSave has been the country's cheapest supermarket.
Pak'nSave in Lower Hutt was the cheapest at $116. Foodtown in Auckland's Pakuranga was the most expensive at $146.
However, there were variations in baskets between cities. In Wellington and Auckland Pak'nSave was $18 cheaper than its closest rival, New World.
The only individual supermarket to beat Pak'nSave prices was Christchurch New World, thanks to a vigorous coupon campaign.
Consumer chief executive Sue Chetwin said the results showed price competition "is increasingly a struggle for second place between New World and Countdown - with both chains' normal prices often differing by less than five cents."
More at NZ
Herald.
Paua
and Pavlova in running for new chip flavour
(5 Jul 10)
New Zealand’s native foods Paua and Pavlova take top place in the heart of the
nation with both flavours proving to be popular entries in Bluebird’s DO US A
FLAVOUR competition.
The competition has had strong appeal from all corners of the country with thousands
of entries flooding in. The overall winner will receive $20,000 in cash and two
percent of sales for the duration the winning flavour is sold. Three runners
up will receive $5,000 each. The competition is open for entries until July 10.
"We have been totally overwhelmed by the number of entries received to date.
The creativity of New Zealanders has really shone through with some incredibly
unique flavours being entered. It appears we have struck a chord with the New
Zealand public who are passionate about their chip flavours. We expected this
to be the most popular promotion of 2010 and it has already exceeded our expectations," says
Bluebird Managing Director, Gerard Smith.
Some of the more unique Do Us A Flavour entries include:
· Possum and Pumpkin
· Bacon and Raspberry Jam
· Creamy mushroom and bacon fettuchippie
· Roast Rabbit
· Wetas and Birdseed
· Egg and Cabbage
· Wekawekawoo
Acclaimed Chef Al Brown is the culinary expert for the competition. Brown is
a leading authority on great kiwi flavours making him the perfect critic and
head judge for DO US A FLAVOUR.
The Judging panel will select four finalists whose flavour creations become part
of a limited run, on sale in supermarkets throughout the country. The New Zealand
public will then get the chance to vote with their tastebuds - the ultimate winner
being decided by a combination of sales and public votes online.
Bluebird’s DO US A FLAVOUR competition closes at midnight on Saturday 10 July.
The mechanic is simple. Flavour creators need only submit an original flavour
idea along with a creative image to www.bluebird.co.nz.
 Dow Design delivers chilling result for Primo
(1 Jul 10) Brand design expert, Dow Design, has masterminded a new image for Primo, New Zealand’s favourite flavoured milk.
New look bottles, now in store, see a change in logo that accompanies the brand’s new tagline ‘Take
a moment and chill’, appearing in all advertising, including the current TV and online ads; ‘Beware the wrong fridge!’
The packaging had to be aligned with advertising to ensure cohesion as Fonterra repositions Primo as ‘the chill-out drink for the moments in between the action’, says Dow Design Creative Director, Donna
McCort.
“The design aligns the brand with its new positioning,” she says. “It was inspired by thermo graphics to reflect the physical changes that take place when you go from full-on activity to chilling out.”
Dow Design has worked with Primo since its inception in 1991, being responsible for every redesign the product has undergone. As part of the latest redesign, the brand’s original logo has been revisited and updated for the new decade.
“Together, the morphing logo and graphics create a contemporary look that increases the standout ability and clarity of the brand says McCort.
The decision to reconnect the brand’s earlier logo mark to its new identity is already displaying significant results says Primo Brand Manger, Heidi
Somerville. “The packaging redesign created by Dow encapsulates Primo spot on and has already had a remarkable impact on sales. The execution of brand and design strategy into cut- through creative design has ensured that Primo has carved a clear space for itself in a competitive and cluttered marketplace. Dow has successfully integrated iconic pieces of brand equity into a design that lives and breathes the brand’s new positioning – ‘Primo your chill out drink’.”
Primo is available in a range of flavours and sizes; Chocolate, Banana and Strawberry are available in 2L, 600ml and 350ml bottles, Lime in 2L and 600ml and Choc Crunch in 600ml and 350ml. The 350ml size meets School Healthy Eating guidelines. A special Cookies ‘n Cream Limited Edition is available in 2L and 600ml.
Primo is high in calcium and has all the nutritional benefits of milk, containing less than 2g fat and carrying the National Heart Foundation’s tick of approval. It has less than 5g of added sugar and is enriched with vitamins A & D.
The new Primo packaging is available in supermarkets, dairies and convenience stores nationwide.
Dow Design’s Primo offering follows recent successes in re-branding long established local brands such as Fresh ‘n Fruity, Kapiti cheese, Robert Harris and Arano juice. The brand design specialists are also behind the recent redesign of the Alison’s Pantry section of New World and Pak ‘n Save stores nationwide, and are consultants to Auckland’s new Q Theatre.
Pots of goodness: New “Tasty Pots” gourmet meals available at Nosh
(1 Jul 10) Tasty Pots’ new range of healthy, ready-made gourmet meals are yours
to sample at Nosh
Food Market exclusively from 30 June – 14 July.
Tasty Pot meals are lovingly packed full of a variety of vegetables and wholegrains,
with tasty sauces and fresh herbs and spices. Tasty Pots are low in fat and high
in fibre and provide the recommended daily dose of three portions of vegetables.
The five delicious Tasty Pot recipes use only natural, honest ingredients, sourced
locally from New Zealand growers wherever possible.
Come along to Nosh Food Market over the next two weeks to tempt your tastebuds
with free samples. View the following listings for timings and store locations:
Nosh Food Market, Mt Eden
Wednesday 30 June – Friday 2 July: 4:30pm – 6:30pm
Saturday 3 July: 11:00am – 2:00pm; 3:00pm – 6:00pm
Nosh Food Market, Ponsonby
Saturday 3 July: 11:00am – 2:00pm; 3:00pm – 6:00pm
Monday 5 July – Friday 9 July: 4:30pm – 6:30pm
Nosh Food Market, Greenlane
Sunday 4 July: 11:00am – 2:00pm; 3:00pm – 6:00pm
Nosh Food Market, Glen Innes
Sunday 4 July: 11:00am – 2:00pm; 3:00pm – 6:00pm
Tasty Pots are exclusive to Nosh Food Market from 30 June – 14 July and
have an RRP of $7.49.
www.noshfoodmarket.co.nz
www.tastypot.co.nz
 Wattie's
takes over in most-trusted brand survey
(28 Jun 10) Wattie's, makers of a wide range of pantry staples, beat 132 brands to win the award in the sixth annual most-trusted survey, Reader's
Digest New Zealand reported.
Long-time title holder Cadbury fell to 36th equal place after widespread criticism
over its use of palm oil.
The firm briefly replaced cocoa butter with palm oil last year as a cost-cutting
measure.
Palm oil production has been blamed for the rapid destruction of rainforest habitats
and remained the single greatest threat to the existence of orangutans, and many
other Southeast Asian wildlife species.
Cadbury also came under fire last year after shifting production of Kiwi favourites,
including Moro, overseas.
Whittaker's, a New Zealand chocolate company, debuted on the list at number five.
The 2010 Reader's Digest Trust Survey was based on a representative sample of
500 people aged 18 years and over.
More at Herald
on Sunday.
 Get
your Just Desserts at Nosh Food Market
(23 Jun 10) Kiwi favourite I LOVE PIES introduces the ultimate winter dessert temptation – Boysenberry & Granny Smith Apple Pie, available at Nosh Food Market exclusively from 24 June – 8 July.
Top this moreish treat with Dollop Puddings’ Vanilla Bean Custard for a twist on this classic culinary treat.
As the winter chill approaches, Nosh Food Market looks to warm and delight your taste buds with these locally made goodies.
I LOVE PIES Boysenberry & Apple Pie is generously filled with luscious NZ boysenberries and sweet granny smith apples, encased in their famous light and delicious sour cream pastry. No artificial preservatives, colourings or flavourings are added.
Warm this up and pour over a dollop of the velvety, vanilla-specked goodness of Dollop Puddings Vanilla Bean Custard, made by hand in NZ with the highest quality ingredients and real vanilla bean. Dollop’s Custard comes in the old-fashioned glass milk bottle for a touch of nostalgia.
Nosh Food Market will be holding tastings of these two products in-store next week. For tastings times and locations, please see the table below.
I LOVE PIES Boysenberry & Apple Pie, Dollop Puddings'
Vanilla Bean Custard,
at Nosh Food Markets. I LOVE PIES’ dessert pie has an
RRP of $14.99 and Dollop Puddings’ Vanilla Bean Custard has an RRP of $8.49. www.noshfoodmarket.co.nz
 Iconic
Montana brand to be dropped
(22 Jun 10) The sun has set on one of New Zealand's major wine brands, Montana
Wines, which will soon become Brancott Estate.
The name change, which will be rolled out globally in September and October, was triggered partly by the strong growth of wine exports to the United States - where Montana Wines has been known as Brancott Estate for more than a decade - to avoid market confusion.
Many North Americans associated Montana Wines with the State of Montana, rather than Marlborough, New Zealand.
The name Marlborough further caused confusion, being associated not with New Zealand wine, but, rather, Marlboro cigarettes.
"When evaluating a name change, Brancott Estate was the logical choice due to the history of Montana Wines in Marlborough," said Fabian
Partigliani, managing director of the winemaker's parent company Pernod Ricard New Zealand.
"The new name, Brancott Estate, is not only the home of Montana's flagship Marlborough Sauvignon Blanc, it is our original Marlborough vineyard and where Sauvignon Blanc was first planted in Marlborough," Mr
Partigliani said.
With the strength of the Montana brand in New Zealand, there will be a dual brand
strategy with one of the company wine ranges, in this country only. The Montana
name will be retained for the Montana Classics range in New Zealand, with Brancott
Estate being acknowledged on the label, to maintain a link with the rest of the
range.
All other premium wines in the range, including Montana Reserve wines, Montana
Letter Series and Montana Living Land, launched this year, will change to the
Brancott Estate name from the 2010 vintage.
More at NZ
Herald.
 Supermarket
Guru™ leaves his mark
(15 Jun 10) Katherine Rich, Chief Executive Officer of the New Zealand Food & Grocery Council is delighted with ‘The
Lempert Effect’. The visit of Los Angeles based Phil
Lempert, aka ‘The Supermarket Guru™’ has shown New Zealanders just why he is known as the ‘Rockstar’ of his domain.
Over 300 Grocery Industry leaders gathered at a lunch to hear Lempert’s advice and observations on NZ and US trends within their various sectors. Lempert is a regular on major US television News and Lifestyle shows. His website www.supermarketguru.com attracts in the order of 12,000,000 unique views each year. In a brief walk through an Auckland supermarket, Lempert was impressed with many aspects of the experience, noting that some packaging is right up with, if not ahead of similar US products. In fact he noted, NZ even leads the US by having Supermarkets located within our Malls.
Highlights of his address included.
The Future – technologies such as mobile devices and the Apple ipad will enable consumers to commandeer the shopping experience. This includes bar code reading, allowing customers to view best food practices through interactive websites.
His theory on the reasons customers choose products from the thousands on offer. Taste comes first; followed by an all around holistic approach to the essence of a brand and what is on offer.
“There is a global awareness of food safety and where our food comes from, food and fuel prices, the greening of the world… Consumers are hungry for health.” He said. “Covering 5 niche needs will give a brand more longevity than a focus on just one, such as value or indeed Carbon Miles.”
Lempert is a big fan of ‘point of origin’ labelling and sees it as being an attraction to well informed customers worldwide. He rubbished European sentiments regarding NZ’s place in the world of export and the size of NZ’s footprint from its carbon miles. Lempert points out that a hothouse in Holland growing vegetables and fruit off season, will use more energy than the footprint from any plane or ship.
Healthy convenience
foods are a big growth industry for NZ to take a lead. A favourite of Lemperts
is what Microwave technology with appropriately packaged foods can offer.
 Phil Lempert’s Global Trends 2010
Food obsession will continue and grow
Fad diets will always be a factor
Globesity shifts: awareness to consequences
Processed foods = disease
Pure, fresh, natural = health
Knowing where our products come from
DIY Doctoring: functional, peptides, probiotics
Handheld devices set real-time information
Lempert summed the future of the Food World as being in The Three “C”s
Cater…to health and wellness
Create…a convenient shopping experience
Celebrate…food, preparation and taste
Katherine Rich said. “Phil Lempert has provided invaluable building blocks for
informed debate in the grocery and political arenas. His first visit to Australasia
will have a ripple effect on how we view our market share worldwide.”
Shopping?
Don't forget your phone
(15 Jun 10) Cellphones look set to replace the supermarket checkout when you do your grocery shopping.
With the push of a button you will scan an item with your phone and it will tell you everything you want to know about the product and the company that made it.
And, when you walk out the door your money will automatically be taken from your account.
This is the supermarket of the future and, according to "The Supermarket Guru" Phil
Lempert, who is visiting New Zealand from the United States, that future is not too far away.
Speaking to the Herald as he walked the aisles of New World Albany yesterday, Mr Lempert said a growing consumer conscience and mobile phone technology in the US are changing the way people shop.
Mr Lempert, who is in the country to address supermarket suppliers and members of the NZ Food and Grocery Council today, said New Zealand shoppers will see the changes within the next few years.
"You're going to see people shopping up and down the aisles with an iPad. Look up the brand name, it will tell you everything you need to know about that company.
It's going to get rid of the bad ones and promote the good ones."
Demands around country of origin labelling are huge in the US and New Zealand
appears set to follow, but Mr Lempert said that was just the start.
Customers are growing increasingly concerned about the ethical issues around
food, from ingredients to packaging - and even a company's carbon footprint.
More at NZ
Herald.
 Iced
Teas with a twist
(14 Jun 10) Innovative Kiwi drinks company Ti Tonics has today launched its range of premium iced teas, answering consumer demand and providing a healthy, high-end beverage experience.
With a divine range of fruit flavoured white and green teas to appeal to even the most discerning palate, Ti Tonics varieties include Blueberry White Tea, Mango Acai White Tea, Nectarine White Tea, Pomegranate Green Tea and Yumberry Green Tea (RRP $4.50).
Specialising in the only the highest-quality iced teas, Ti Tonics uses natural ingredients and premium sources of antioxidants in its drinks, which are characterised by stylish, slimline packaging and crisp, clear hues.
Already popular with Auckland’s best loved cafes and food retailers including Nosh and Auckland’s fashionable The Department Store, Ti Tonics are capitalising on the emerging market - with a growing number of customers asking for great tasting functional beverages.
Scientifically formulated to provide consumers with a drink that refreshes from the inside out, all Ti Tonics iced teas contain polyphenols – antioxidants that harness the numerous health benefits contained in green tea or the skins of fruits and vegetables.
Ti Tonics are sweetened naturally and each drink contains approximately 100 calories per 350ml serving – 20 per cent less sugar than most premium juices on the market that don’t use artificial sweeteners.
Ti Tonics founder Dr Tracey King says her vision for the company was inspired by the lack of healthy beverage alternatives on the market for consumers. Combined with the growing popularity of iced teas, King says she felt compelled to design a truly functional health product.
“Ti Tonics are dedicated to creating drinks that can make a powerful difference to consumers,” says Dr King, who also holds a PhD in Health Psychology. “Our drinks are an easy and delicious way to incorporate essential nutrients into your daily diet, support a healthy immune function and reboot your system from the inside out.”
Significant research was undertaken to create the Ti Tonics range, the result of which is the creation of products that are considered scientifically advanced and ahead of the industry pack.
Ti Tonics are available in selected cafés, bars, spas and hotels and nationwide online. For more information about the Ti Tonics range visit www.ti-tonics.com
 Local
company bites into snack market
(12 Jun 10) A new premium snack company specialising in high quality
nuts and dried fruits has launched into the New Zealand market
with strong sales growth and quick uptake by premium food stockists.
The growing popularity of new Nuttz Gourmet Selection packaged
nuts has already seen it snapped up by some of the country’s premium food outlets,
including Nosh, Smith & Caughey’s and Albany New World.
The founder of Nuttz Gourmet Selection Alan Lilburn says there
is a huge market in New Zealand for healthy snack alternatives and believes his
company is going someway to address it.
“We already have good penetration of gourmet food stockists but any food providers,
including health food stores, gyms, cafes and restaurants should provide a quality
healthy snack alternative to their existing customer base.”
Lilburn attributes the early success and market penetration of Nuttz Gourmet
Selection to the quality and taste of the product. Once tasted, Lilburn describes
the conversion to sale ratio as “very high”.
Presented in stylish, distinct clear packaging, Nuttz Gourmet Selection offer
sweet varieties in Chai
Almond, Vienna Almond, Honey & Sesame Almond, Honey Cashew, Cinnamon Cashew and Honey
Macadamia. Their spicy/savory varieties come in Thai Sweet Chilli
Cashew, Moroccan Tajine Cashew Lemon Myrtle & Black Pepper Macadamia, and Wasabi
Macadamia.
Using only the highest quality nuts, the company’s unique coating and dry roasting
process offers New Zealander’s a popular alternative to the traditional packaged
nut varieties, which have been salted or roasted in oil - significantly reducing
their nutritional value.
Lilburn says as many nut varieties are not grown in New Zealand in commercial
quantities he out-sources the nuts, based on their size and quality.
“We source cashews from Vietnam, almonds from Australia or California and macadamias
from Australia, or New Zealand depending on season and supply, he says.
Various coating techniques are used depending on the nut and flavour, however
the majority are coated with honey. This keeps the product gluten free and cholesterol
free while also allowing the natural spices to bond to the nut. The nuts are
also dry roasted to prevent saturated fat from oil roasting decreasing nutritional
value of the nut.
Most varieties contain no trans fats, are cholesterol free, gluten free and low
GI while also containing the natural health benefits of nuts – unsaturated fats
as well as essential minerals and vitamins.
For more information visit www.nuttz.co.nz
Food
prices record first annual fall in six years
(11 Jun 10)
Food prices fell 0.7 percent in May 2010 and by 0.5 percent for the year to May, Statistics New Zealand said today. This is the first annual fall in food prices since the year to July 2004. For the year to May 2010, lower prices were recorded for meat, poultry, and fish (down 4.5 percent) and fruit and vegetables (down 4.5 percent). Meat, poultry, and fish prices have now returned to levels last seen in September 2008 and are 7.1 percent lower than their peak in 2009. Fruit and vegetable prices have been falling on an annual basis for nearly a year.
The 0.7 percent fall in food prices in the May 2010 month followed a 0.5 percent fall in April and a 0.2 percent rise in March. "Food prices are back down to levels last seen in 2008 and are now 3.8 percent below their peak in July last year," Statistics New Zealand's prices manager Chris Pike said.
In May 2010, the meat, poultry, and fish subgroup decreased 2.4 percent. The key contributors were porterhouse/sirloin beef steak (down 16.2 percent) and fresh chicken (down 5.0 percent), both of which were influenced by discounting.
The grocery food subgroup decreased 0.7 percent in May 2010. This decrease was largely due to lower prices for potato crisps (down 5.8 percent) and chocolate bars and blocks (down 4.4 percent). However, butter and cheddar cheese prices are on the rise, having increased 51.1 percent and 13.6 percent, respectively, over the past five months.
Fruit and vegetable prices decreased 2.1 percent in May 2010, with mandarin and kiwifruit prices falling 34.7 percent and 49.4 percent, respectively. Kiwifruit and mandarin prices typically fall in May as supply becomes more plentiful.
 Nosh
Food Market introduces Saveur Duck Fat
(10 Jun 10) Nosh Food Market’s Product of the Week is Saveur Duck
Fat. Top
NZ chef’s use duck fat to make the perfect roast potatoes, and you can recreate
these at home yourself with Saveur Duck’s Duck Fat from Nosh Food Market. Hailing
from France, clarified duck fat was once used for preserving duck legs in glass
or pottery jars for use when ducks were out of season. Today, the same process
is used by top restaurateurs and knowledgeable home chefs in preparing duck confit
and sautéing potatoes to a wonderful golden colour.
Saveur Duck’s clarified duck fat is an all natural product. Produced at a temperature
of 90-100 degrees Celsius, this product has a chilled shelf life of at least
twelve months.
Saveur Duck is produced and distributed by Gameford Lodge 2009 Ltd, Auckland.
Nosh
Food Market’s advice:
For the ultimate roast and sauteed potatoes, parboil and drain your meat and
vege, roughing up the outsides in the sieve or colander. Cook in plenty of hot
Saveur Duck duck fat until crusty - adding sliced garlic and thyme midway. And
lots of flaky salt when serving is essential!
The perfect Winter cooking accompaniment, Saveur Duck Fat is
now available
at all Nosh Food Markets for an RRP of $14.99 for a 450 gram
tub. www.noshfoodmarket.co.nz
Supermarket
giant plans new stores
(10 Jun 10) Supermarket operator Progressive Enterprises has spent $200 million in the past year as it expands and rebrands and plans to build five new Countdown stores in the upper North Island.
Progressive, which committed last year to spending $1 billion over five years, plans to build new stores at Beachlands in coastal Manukau City, at St Johns in the east of Auckland City, at Kerikeri in the Bay of Islands, and in Warkworth and Hamilton.
Plans for the quiet, but expanding, seaside area of Beachlands are well advanced.
The supermarket giant wants to have land near the coast southeast of Auckland rezoned as business, enabling it to build a $50 million new town centre, including a huge 3600sq m Countdown.
In September, the 150-store Australian owner of the Woolworths, Foodtown and Countdown brands announced a five-year plan to rebrand all its stores as Countdowns, build new stores and refurbish existing ones.
Penny Newbigin, Progressive spokesperson, said yesterday that
since last June, the chain had spent $200 million.
A new Countdown is rising at Hornby, Christchurch and in the last year, new stores
were developed at Pukekohe, Manukau and New Plymouth.
Newbigin said $50 million at Beachlands was Progressive's estimated investment
but other retailing interest was being sought to create the new town centre.
More at NZ
Herald.
 Tip
Top's marshmallow ice cream could be "world first"
(4 Jun 10) A chocolate fish-shaped ice cream, just under a decade ago, was the
first time Tip Top had tried to make a marshmallow-wrapped ice cream on a stick,
but back then marshmallow proved to be a formidable production challenge and
the product was discontinued .... TODAY the ice cream-maker who won 2010's Supreme
Ice Cream Award re-writes ice cream history.
After nine years, nine trials, more than 2000 man hours, Kiwi ingenuity from
a team of 100 people, and 12,500 litres of pink marshmallow, Tip Top Ice Cream
has produced what is believed to be the world's first novelty ice cream wrapped
in marshmallow.
"This time we can say we have conquered marshmallow", says Angelina Ashcroft of
Tip Top.
The new ice cream started out as a sample which was hand-made by Senior R & D
Technologist Jane Ogg. Liking what they saw and tasted, the company then
worked together to produce Memphis Meltdown Rocky Road which delivers chocolate
ice cream rippled with raspberry jelly, dipped in pink marshmallow, and smothered
in choc, nuts and coconut - on a stick.
With a culture of tenacity at Tip Top, the engineering and operations team responded
to the challenge. Pipes clogged with quick-setting marshmallow wouldn't be conducive
to seamless manufacturing, so the engineers worked out a way to heat and insulate
the pipes to allow the marshmallow to flow.
Memphis Meltdown is a favourite with Kiwis and is New Zealand's most technically-advanced
ice cream. It's no stranger to world-firsts and in fact it now boasts an uncanny
three.
 First came Memphis Meltdown Gooey Caramel in the '90s. A triple-dipped ice cream
with a layer of caramel sandwiched between two layers of chocolate had never
been made anywhere in the world, commercially, before. Realising the uniqueness
of its invention Tip Top patented its intellectual hot-property in the world's
biggest ice cream market - the U.S.
Next, the now-famous innovation team at Tip Top invented the world's first ice
cream-making process that puts whole mini-biscuits into Memphis Meltdown Big
Bikkie. This second Tip Top invention was protected by securing patents in 21
countries and forging a joint-venture deal with an international producer of
manufacturing technology - Cherry Burrell.
The third Memphis Meltdown invention, known among the team as 'Rocky', is expected
to cause a jaw-dropping reaction yet again in the international ice cream world.
Jane Ogg says her creation was spurred on by a constant creative buzz at Tip
Top.
"I have always loved food and I really enjoy the opportunity to combine science
with art in this job. It's exciting to see the original concept become a commercial
reality. It's every young R & D technologist's dream", says Jane Ogg.
Memphis Meltdown Rocky Road will be in dairies and service stations (singles)
around the country this week and in supermarkets (in multipacks) from 21st June
2010.
Nosh Food Market introduces – Cannon Hill Cumin & Lemon
Hummus
(2 Jun 10) Fresh and vibrant, this hummus is incredibly versatile. The most popular of Cannon Hill’s hummus range, the freshness from the lemon and earthy flavours from the cumin seed are a lovely compliment to meats, fish or vegetables.
The hummus also goes great as a dip with breads, pickles and freshly sliced raw vegetables, and is both gluten and dairy free.
Cannon Hill Gourmet Foods is a premium boutique company based in Christchurch. They are strong believers in farmers markets and have been an original member of the Lyttelton Farmers market, based in the South Island, since its inception in 2005.
 Recipe for Cumin & Lemon Oil Hummus, Roast Pumpkin, Shallots & Chilli
Ingredients
4 large chunky wedges of pumpkin
4 spoons olive oil
salt & pepper
1 large green chilli
1 large red chilli (both chilis sliced thinly on diagonal)
8 large peeled shallots
4 spoonfuls olive oil
2 garlic gloves smashed
salt & pepper
knob of butter
2 peeled shallots
4 large garlic cloves
oil for frying
4 spoonfuls Cannon Hill Cumin & Lemon Oil Hummus
Coriander
Method
Pre heat the oven to 150c. Place the pumpkin in a roasting tray and rub with
the olive oil, salt & pepper. On an A4 sized piece of tinfoil place the shallots
and the other 4 ingredients, wrap up in the foil and place on the baking tray
with the pumpkin. Place in the pre heated oven and cook till pumpkin is slightly
soft. While pumpkin is cooking, heat oil in pot on stove and slice shallots and
garlic thinly for frying. Fry till golden brown in oil heated on 3 ½ gas. Remove
pumpkin from the heat and place in 4 separate bowls. Spoon over the Cannon
Hill
Cumin & Lemon Oil Hummus, sprinkle over the roasted shallots, sliced
chillies and chopped coriander, serve.
Cannon Hill Cumin & Lemon Hummus is now available
at all Nosh
Food Market locations
for an RRP of $4.79 per 200 gm tub. www.noshfoodmarket.co.nz
 Selaks
National Roast Day: Sunday August 1, 2010
(27 May 10) Selaks is bringing back the Roast.
Writer Edna Ferber once said: “Roast Beef, medium, is not only a food. It
is a philosophy.”*
It’s a viewpoint Selaks entirely agrees with. As winter takes a hunger-inducing hold on the nation, New Zealand’s leading wine company feels it’s time to celebrate our gastronomy by dedicating a day in its honour.
There are reports that the roast is disappearing from our menus, and a recent survey by researchers at Chatham House shows that steep rises in food prices are likely to consign the traditional Sunday roast to a rare household event within two decades.
With a proud 76 year history of bringing family and friends together over good food and wine, Selaks is determined not to see this culinary stalwart become just a page in our country’s rich epicurean history.
For your diary:
What: Selaks National Roast Day
When: Sunday August 1, 2010
Where: Nationwide
Why: To save our national meal, the Sunday Roast
*Ferber’s complete quote: “Roast Beef, medium, is not only a food. It
is a philosophy. Seated at Life's Dining Table, with the menu of Morals before
you, your eye wanders a bit over the entrees, the hors d'oeuvres, and the things
a la though you know that Roast Beef, medium, is safe and sane, and sure.”
 Nosh
Food Market introduces – TopShelf Classic and Chilli Tapenade
(25
May 10) TopShelf’s
all-natural tapenades have developed on the traditional Provencal
tapenade, replacing anchovies with sun-dried tomatoes and capers,
while using the finest and freshest green olives sourced straight
from the grower in Greece. Carefully selected for their flavour,
colour and texture, TopShelf has created a delicious vegetarian
version of the classic tapenade.
With mustard seeds, lemon juice, a little garlic and black pepper to really enhance
the flavour profile, TopShelf have kept their tapenade slightly
chunky so you can truly appreciate the freshness and quality texture
of the ingredients used. Only a little red wine vinegar, lemon
juice and a touch of cane sugar is used to preserve this vibrant
tapenade.
TopShelf Tapenade – now also available in Chilli
- makes a wonderful appetiser on crackers, fresh crusty breads
or crostini. Great in stews and soups, tossed
through rocket salad, stuffed in a chicken breast before baking or for garnishing
any fish dish.
TopShelf is a father and son gourmet food business specialising in platter treats
and condiments. A boutique, small batch producer, they are particularly careful
to source the best ingredients on the market. No artificial preservatives, additives
or fillers are used in any TopShelf products.
Now available at all Nosh
Food Market locations
for an RRP of $6.49 per 100 gm tub. www.noshfoodmarket.co.nz
 Goldridge
Estate launches Sparkling Sauvignon Blanc
(25 May 10) Goldridge Estate is excited to announce the launch
of its first sparkling wine - Goldridge Estate Sparkling Sauvignon
Blanc.
This sparkling wine celebrates the distinctive zesty character of
Marlborough Sauvignon Blanc while balancing it with vibrant tropical
fruit flavours.
“Fine and persistent bubbles elevate lively aromas of gooseberry,
passionfruit, grapefruit and crisp red capsicum. Bold flavours of
lemon, lime, grapefruit and gooseberry tantalise the palate and
provide a refreshing clean finish.”
Speaking on behalf of Goldridge Estate, Peter Vegar (Managing
Director) said, “Goldridge Estate Sparkling Sauvignon Blanc is an
exciting new way to enjoy Goldridge Marlborough Sauvignon Blanc.”
Goldridge’s Sparkling Sauvignon Blanc (RRP $18.95) belongs to the Goldridge Estate
range that just had a complete makeover, changing to a white label and a more
contemporary look.
Goldridge Estate produces two ranges – Goldridge Estate and Goldridge Estate
Premium Reserve wines. The ranges include New Zealand’s key varieties from the
regions that best produce them; including Sauvignon Blanc, Pinot Noir and Riesling
from Marlborough, Pinot Gris and Syrah from Matakana, Merlot and Chardonnay
from Hawkes Bay and Chardonnay from Gisborne. Contact through Goldridge Estate's
parent
company, www.matakanaestate.co.nz
 Your
Flavour here ... (and win a packet!)
(24 May 10) Taste savvy New Zealanders will have the chance to create the next great chip flavour, Kiwi style, with DO
US A FLAVOUR.
Launched by Bluebird Foods, DO US A FLAVOUR stakes are high for this New Zealand-first competition. The overall winner will receive a staggering $20,000 in cash and two percent of sales for the duration the winning flavour is sold. Three runners up will receive $5,000 each.
Entry is simple. Potential flavour creators need only submit an original flavour idea along with a creative image to www.bluebird.co.nz. Judges will select four finalists whose flavour creations become part of a limited run, on sale in supermarkets throughout the country. The New Zealand public will then get the chance to vote with their tastebuds - the ultimate winner being decided by a combination of sales and public votes online.
"If the flavour sells really well and New Zealand consumers just love it, as much as they love Salt and Vinegar, it could be worth up to $100,000 a year to the winner. We expect this to be the most popular promotion of 2010 in New Zealand," says Bluebird Managing Director, Gerard
Smith.
Fronted by TV and Radio Personality Mikey Havoc, Bluebird’s DO US A FLAVOUR competition is open for entries from 24 May to 10 July. Mikey Havoc will join a panel of independent judges including a Culinary expert and a Chip-ologist (chip connoisseur and flavour expert), who will shortlist four finalist flavours based on:
· Originality
· Creativity
· ‘Delicious-ness’
The competition has already run in the UK and in Australia where they were swamped with entries; the UK received 1.2 million entries. Michelin Chef Heston Blumenthal led the panel of judges who chose young British Mum Emma Rushin as the winner with Builders'
Breakfast - a chip flavoured with bacon, sausages, tomato and egg. Australia received over 315,000 entries, with Aline Pascuzzo taking out the winning spot with her Caesar
Salad idea.
Bluebird has put out the challenge to all New Zealanders: get those creative juices flowing, get inspired and 'Do Us A Flavour’. For competition details and to enter visit www.bluebird.co.nz
 AngusPure
scores another success
(23 May 10)
It’s official, the tastiest steak you can buy is an AngusPure.
This comes as the brand takes away the prestigious title of Supreme Brand at
the recent Steak
of Origin 2010 Challenge. The Angus breed, which AngusPure is derived
from, has continually dominated the awards since inception eight years ago; making
it into the finals at every event and taking home the big win more than five
times. AngusPure Chairman, Tim Brittain says this record is no mean feat considering
the brand is still relatively young. “We take pride in the consistency achieved
with AngusPure and this win further cements our position as a market leader.
Consumers have very quickly learnt they can trust our products to be tender and
tasty every time,” says Brittain.
This year’s win came through food service providers Chef’s Choice who supply
AngusPure to restaurants. Products with the AngusPure brand are guaranteed to
be New Zealand grown, grass-fed and have achieved standards set by the New Zealand
Beef and Lamb Quality Mark. AngusPure Partner, Guy Sargent says people are really
supporting the product. “AngusPure has become synonymous with quality; the public
know if they buy AngusPure they won’t regret it. That’s why it’s going so well,” says
Sargent. AngusPure is sold at retail level through selected Foodstuffs stores
nationwide, or through their website www.anguspure.co.nz.
 Budget:
Food and grocery sector ready for change
(21 May 10) Yesterday's Budget is
a significant step forward in terms of realigning the economy in
favour of New Zealand's productive sectors, and creating a fairer
tax system for all, according to Food and Grocery Council chief
executive Katherine Rich.
"Changes to the GST system have a direct impact on the grocery sector, but these
were signalled well in advance by the Government back in February. This has given
the sector a head start in thinking about and preparing for the required changes," she
said.
The Government announced that GST would rise from 12.5 percent to 15 percent.
Mrs Rich said that the implementation date of October 1 allowed the council's
members time to make the necessary changes to information systems and prices.
"There is no doubt that the increase in GST will lead to higher grocery bills
for shoppers," she said.
"There is no escaping this fact. However, we are reassured by the accompanying
income tax cuts which should compensate shoppers for the GST increase."
More at Yahoo!Xtra
NEWS.
 Nosh
Food Market introduces – Lemon-Z Limoncello Ice Cream
(18 May 10)
Lemon-Z have taken New Zealand's leading limoncello and created a truly unique
ice cream, Lemon Z Limoncello Ice Cream. Unlike any other "limoncello" ice
cream you have tasted before, Lemon-Z’s natural version is free
of any introduced essences or colours, meaning you can divulge
your sweet tooth without a
guilty conscience. The home of Lemon-Z is the breathtaking Bay
of Islands. The flavour has been created using the peel of the
finest lemons from this region, macerated in pure alcohol to release
the oils from the Yen Ben lemons. After this process is completed
twice, more zest is added to the already deep yellow lemon spirit;
adding even more flavour.
Lemon Z Limoncello Ice Cream - made with the purity of sweet lemons, the traditions
of Italian limoncello, the sacred waters of Waikimihia and an undeniably
divine taste.
Now available at all Nosh
Food Market locations
for an RRP of $15.99 per 250 ml bottle. www.noshfoodmarket.co.nz
Guru's
tips to slash grocery bills
(16 May 10) Kiwis are hunting for specials and buying no-name brands to shave
dollars off the food bill, but will soon have high-tech ways to lower grocery
shopping costs, says a visiting America-based market analyst and consumer trend
spotter Philip Lempert, of supermarketguru.com.
Shoppers will soon be able to scan the price of a product with their phone, then
compare it
against other retailers selling the same product within a 5km radius.
Such price comparison technology is already available in applications – or apps – able
to be downloaded to smart phones (such as Google Android phones or the iPhone)
and supermarket-specific software is being developed in Germany.
Technology-driven trends in all facets of shopping will put more power back into
the hands of consumers, with sweeping changes to the way we shop due in the next
few years, Lempert says.
Online shopping for food is growing, he says. Already, as a result, supermarkets
in America are getting smaller, and he predicts some food brands will disappear
from shelves altogether, available only for order online – cutting out the supermarket
mark-up margins, a saving for shoppers and the food producers.
Lempert is here next month to speak to New Zealand Food and Grocery Council mmembers
and guests.
Council chief executive Katherine Rich agrees the importation of food would continue
to grow as consumers became dissatisfied with being able to eat certain food
only in certain seasons, or specialty foods made by certain manufacturers. New
Zealand was no longer an Edam or meat and three-vege nation; our tastes are more
varied and sophisticated, she says.
More at Sunday
Star Times.
 Queen
Anne chocolates, a taste of history
(14 May 10) North Islanders are in for a real treat from this weekend: The latest flavour from Queen
Anne Chocolates will be unveiled at the Wellington Food Show (14-16 May).
The unique twist on a long-cherished kiwi favourite was created by Sarah
Adams, grand-daughter of Ernest Adams, who re-launched Queen Anne Chocolates in 1998 to honour the quality brand that started her grandfather’s career so many years ago.
Valuing a philosophy of “cherishing the past while embracing the future”, the Queen Anne Chocolate range features all natural fillings and flavours, including a dark chocolate assortment of soft centres. The new packaging which captures the elegant nostalgia of the crest and regal palette also features on treat sized boxes with favourites like mint nougat; ginger; butterscotch caramels and the ever popular fudge trio.
Sarah was inspired to recreate the delicious sweets after being invited to research Ernest Adams’ history for the Dictionary of New Zealand Biography. This project, and one question in particular “whatever happened to Queen Anne Chocolates?,” stimulated her quest.
While tracking down the original recipes proved an intricate task, Sarah was fortunate to meet many former ‘shop ladies’ and factory staff, all with their own ideas of what had made Queen Anne chocolates so popular in their heyday. Loyalty was strong in their reveries and one character, head confectioner and factory manager Vic Kent, had spent his entire working life at Queen Anne. He trained as a lad with the Canadians Ernest had enticed out to New Zealand to make the chewy nougat and fondants made famous by the Smiles ‘n’ Chuckles Confectionary Company.
Fans’ letters and emails recall fond memories of the premium chocolates more than 40 years later and express gratitude for the restoration of their beloved brand.
She calls it “a delightful journey of discovery from my first year selling just a few hundred boxes.” Today, the original Queen's portrait graces the sophisticated white box seen on the shelves in leading speciality and department stores and select supermarkets. Sarah’s dream is to one day see Queen Anne Chocolates on display in Harrods.
Sarah Adams: In the late 1970’s, a factory baking room floor
was not considered an appropriate place for a young lady, let alone the petite
granddaughter of the founding partner - Ernest Adams.
Despite family concerns, Sarah knew she wanted a career in the food business
and completed her apprenticeship, later moving to a Melbourne bakery, home to
an exclusive chocalatier. There she learned the art of hand dipping chocolates,
little knowing it was later to become her life’s work.
Returning to New Zealand at a time when there was only one other female baking
apprentice in the country, Sarah dedicated herself to the family business, Ernest
Adams Ltd. For almost 20 years, worked various roles including Bakery Supervisor,
New Product Development and Export Manager.
During the mid-80’s-90’s her portrait featured on marketing materials, packaging
and print advertising and Sarah was also called upon to front television commercials.
Initially it was not a role Sarah was comfortable with, but after a couple of
years she became used to people recognising her and being stopped in the supermarket
to talk about baking and pastry.
Sarah studied part-time and completed a Bachelor of Commerce majoring in marketing,
personnel and production management, and became Ernest Adams National Marketing
Manager. When New Zealand’s largest food manufacturer bought majority shares
in 1996, Sarah knew it was time to step away from the business, take a well earned
break and consider where next to invest her experience and energy. The result
was Queen Anne Indulgence Ltd.
Cheaper
meat and veges push food prices down
(13 May 10)
Food prices fell 0.5 per cent last month from March, according to Statistics
New Zealand's Food Price Index, with a 2.6 per cent decline in meat, poultry
and fish prices, and a 1.7 per cent fall in fruit and vegetable prices.
The biggest contributors were cheaper chicken, down 4.7 per cent, a 36 per cent
drop in kiwifruit prices, and a decline of 9.5 per cent for coffee.
The biggest increases in prices were a 1.9 per cent gain in soft drinks, snack
foods up 4.1 per cent and strawberries recording a gain of 22 per cent.
Grocery foods was the only sub-group to rise in the latest period, gaining 0.7
per cent in April.
Food prices are 0.4 per cent higher than they were in April
2009, according to the government data, led by a 2.3 per cent annual gain in
grocery prices, 1.9 per cent for restaurant meals and 1.7 per cent for non-alcoholic
beverages.
Fruit and vegetables fell 5 per cent over the past year, and meat, poultry and
fish dropped 2.2 per cent.
More at NZ
Herald.
 Nosh
Food Market introduces - Lowry Peaks Quince Splash!
(12 May 10) The Davison family of Lowry Peaks in North Canterbury are NZ’s largest
growers of quince. Now they’re arguably producing NZ’s best fruit condiments.
Pastes, sauces and – our favourite – a startlingly good Quince Splash.
Quite possibly a world first, this sharply fresh Quince Syrup has 58% Quince
juice. The bottle
says splash over fruit, desserts and vegetables, and use in dressings and drinks.
Lowry Peaks Quince Splash is made from 100% New Zealand Fruit – grown locally
in our sustainable North Canterbury orchards where the fruit is sun ripened and
spray free.
Quince Splash is a sharply fresh quince syrup – brilliant for both sweet and
savoury uses.
Use as a glaze on chicken, lamb or pork for both flavour and professional finish.
Splash over mixed roast vegetables – brings out all the flavours.
Fantastic with anything chocolate! Delicious with hokey pokey or vanilla icecream.
Roast a vegetable medley (any vegetables). Sprinkle with Quince Splash and serve.
Serve with any chocolate pudding or cake - Quince Splash cuts the richness brilliantly.
Fold through breakfast yoghurt.
Add to the cooked juices of pork, lamb and venison.
Splash into tomato soup to add depth of flavou.r
Use with good olive oil in a vinaigrette.
Use as a fabulous glaze for poultry - brush over cooked poultry and return to
brown in the oven for 10 mins before removing or pop under the grill to create
a really professional look! All our products are small batch cooked for premium
flavour.
From everyday to entertaining, this is one of the most useful products you will
ever have in your kitchen to make good food exquisite! Now available at all Nosh
Food Market locations
for an RRP of $17.99 per 250 ml bottle. www.noshfoodmarket.co.nz
Dow
Design delivers sustainable result for Montana Wines eco range
(11 May 10) Dow Design has delivered a sustainable result for Montana Wines by designing the labelling for its new eco range and coming up with a name that captures the essence of the venture. The ‘Living
Land Series’ celebrates Montana’s ongoing efforts to protect the natural environment that gives their wines such special character. Dow Design’s development of the packaging design also had the environment top of mind.
The Living Land Series consists of four sustainably grown premium wines from the 2009 vintage – Pinot
Noir, Sauvignon
Blanc, Chardonnay and Pinot Gris, now available throughout New Zealand. For every bottle purchased, $1.00 is donated to the Living Land Fund, created by Montana to support a range of environmental initiatives.
“The Living Land name provides the hook to the story. It gives a visible face to the ecological work that Montana has been involved in since the 1990s” says Dow Design Account Director, Stephanie
Perrett. “Our job was to create an identity, design and name for the new range that fitted with the Montana family, stayed true to the brand's essence, personality and values, but also clearly signaled this contemporary story of sustainability.”
The bottles in the Living Land Series are lighter weight and use less glass than regular bottles, while the bottle cartons are printed on 100% biodegradable paper using water-based inks. The iconic Montana
Marlborough Sauvignon Blanc 2009 is the first to use the new bottles, which will be introduced across the Montana range over time.
The eco-range does not step outside Montana's classic, refined brand style says Dow Design’s Creative Director Donna
McCort. “The new design uses a macro view of a leaf, in a very beautiful, subtle way. We believe consumers value credibility as a crafted wine first, and the green story as a significant second.
It remains true to Montana’s core design concept but a natural-looking torn edge and the identifying green colour reinforce the eco positioning of the range. A separate lower label describes the detail of how the range contributes to conservation values.”
The Montana Living Land Fund will initially support the Marlborough Falcon Conservation Trust to restore and reintroduce the native New Zealand Falcon population in Marlborough. On the brink of extinction, the Falcons deter other birds that feed on grapes. The fund will also assist replanting of native vegetation and revitalisation of wetlands.
Earlier this year, Dow Design created the label design for the global launch of Montana’s Classics and Reserves ranges. The collaborative relationship also saw Dow design the commemorative monument for Montana’s flagship Brancott vineyard to celebrate 30 years of Marlborough Sauvignon Blanc.
 Iron
Maidens’ team beefs up
(5 May 10) Alison Shanks, 2009 World Champion Pursuit cyclist,
is the latest addition to the Beef
+ Lamb New Zealand dream team.
Joining Sarah Walker, Georgina Earl (nee Evers-Swindell), Caroline
Meyer (nee Evers-Swindell) and Sarah Ulmer, Shanks
becomes the fifth member of the Iron Maidens squad helping to promote beef and
lamb.
Alongside four past or present world champs, Shanks is continuing the winning
record the Iron Maidens are known for.
Born and bred in Otago, Shanks still lives and trains in Dunedin, adding a deep
south element to the Iron Maidens, who are geographically spread across the country.
“I’m really excited to be on board with such a great team and to be promoting
products I believe in for good health and my training regime,” says Shanks.
Part of the New Zealand track cycling team for the past four years, Shanks is
currently setting her sights on the Commonwealth Games in Delhi later this year.
“Although I couldn’t repeat last year’s World Champs success, we did come away
with a world record in the Teams Pursuit and it’s given me fire to show what
I can do in the Individual Pursuit in Delhi,” says Shanks.
Beef + Lamb New Zealand Chief Executive Officer, Rod Slater,
says adding Shanks to Beef + Lamb New Zealand’s stable of sport champions will
help reinforce the attributes of vitality, energy, iron and good health which
beef and lamb have become synonymous with.
“The Iron Maidens have done a great job at making beef and lamb cool, promoting
the nutritional benefits lean beef and lamb provide in a healthy diet.
“Shanks will add another dimension again. She’s another typical Kiwi girl, providing
a great role model for New Zealanders, and helping to promote our products as
the ‘best in the world’,” says Slater.
 Chia – The
Ancient Aztec Super Seed
(5 May 10)
Nosh Food Market introduces its Product of
the Week, Chia – The Ancient Aztec Super Seed!
Chia seed is a unique value enhancing ingredient, quickly becoming known around
the world as the number 1 super food – or super seed! Chia seed contains both
soluble and insoluble dietary fibre, aiding in weight loss and regulating blood
sugar levels, lowering cholesterol and regulating digestion.
With 20% protein, Chia seed contains protein with all 8 essential amino acids,
required for healthy cell repair and generation. And we all know the benefits
of Omega-3s – Chia is the highest plant based source of Omega 3 and 6 essential
fatty acids.
Chia seed have a wealth of nutritional benefits. Its uses extend to aiding brain
function, weight loss, heart health, skin and hair growth, sustained energy,
and with antioxidants, helps slow the aging process. In addition, Chia seed products
have anti-inflammatory properties and are gluten and allergen free.
Use Chia seeds in your baking, to bind and grind into meats, or to sprinkle on
top of your morning cereal. The addition of Chia seed can enhance the nutritional
value of any meal.
Now available at all Nosh Food Market locations
for an RRP of $12.99 per 150 gm pack. www.noshfoodmarket.co.nz
 Woolworths
Australia picks up NZ ice cream
(29 Apr 10) Auckland entrepreneur Diane Foreman's company Emerald Foods has nailed a contract with Woolworths in Australia for its ice cream range.
The company, 100 percent owned by Foreman, has negotiated full distribution listing for six varieties including the hugely popular Chocolate Ecstasy, Classic Vanilla, Cookies and Cream, White Chocolate and Raspberry, Macadamia and Fruits of the Forest frozen yoghurt.
Managing director Shane Lamont says with more than 800 stores throughout Australia it is a significant deal.
"It is great news to be partnering with such a recognisable brand and provides us with leverage for further expansion."
Foreman, a former vice-chair of the Business Roundatable, says the expansion of Emerald Foods is global with a new full service New Zealand Natural Café model
opening in China this month and adding to the existing and rapidly growing presence
in supermarkets in California and Japan.
Currently Emerald Foods sell ice cream through the Gelson network of supermarkets
predominantly in California and are now listed with Ralph's also in California
and Aeon supermarkets in Japan.
The group produces a range of ice cream products under the following brands,
many of which are exported, New Zealand Natural, Movenpick, Killinchy Gold, Heavenly
Treats, Zilch, Chateau Ice Cream and Lite Licks.
More at BusinessDay.
Food
price increases add 30c to average shop
(21 Apr 10)
The latest data release by Statistics New Zealand on food prices shows that the average Kiwi shop of $150 increased by 30 cents during March, says Food and Grocery Council Chief Executive, Katherine
Rich.
The monthly food price index explains that food prices increased by 0.2 percent for the month of March 2010 – this compares with a 1.3 percent decrease in February, and a 2.1 percent increase in January.
“To put the 0.2 percent increase for March in context, this means that Kiwis doing the average New Zealand weekly shop of $150 will pay an extra 30 cents at the checkout.”
“Statistics New Zealand makes it clear that while food prices have increased 0.3% over the year to March, this is still the smallest annual increase for over 5 years (since July 2004),”
“We’re part of an international food chain which means that food prices will often fluctuate. This month we had a 0.2 percent increase in food prices, while last month we had 1.3 percent decrease,” says Mrs Rich.
“New Zealanders enjoy food sourced from all over the world, and New Zealand businesses sell their produce to consumers all over the world. When food prices increase internationally, New Zealanders pay more as well, Mrs Rich says.
“Milk, cheese and butter are prime examples. The prices we pay here in New Zealand will always be influenced by the value of commodities internationally, as our local producers seek the best price for their products.”
"New Zealand food companies think very carefully before making any price increases and can often subsidise the NZ market. But they can only do that for so long before having to pass on cost increases”.
 Jewel
of India boss blames supermarket heavying for liquidation
(21 Apr 10)
Nine years ago, Auckland businessman Ram Rai made what he thought was a smart
decision to buy a small business to package a range of popular Indian curries.
And for several years, he was proved right.
Between 2001 and 2008, supermarket shoppers voted with their wallets, and made
Jewel of India's fresh and frozen curries the leader in their category.
The business more than tripled its original turnover of $1.1 million in that
time, and was able to move from leased premises to its own building in East Tamaki.
But now Rai has been forced to place the business in liquidation, after being
hit by what he says was a triple whammy of a slump in sales due to the recession,
a harder attitude from banks, and a shake-up in the supermarket industry.
New owners have bought his company's land and buildings, but most of its 18 staff
have lost their jobs.
Rai is bitter about the experience, and partly blames the takeover of supermarket
operator Progressive Enterprises by Australian company Woolworths for his woes.
He claimed his relationship with Progressive, which owns the Foodtown, Woolworths
and Countdown chains, was a good one before the takeover. He had contracts to
supply fresh and frozen curries for its private label brands, and sales were
going well.
According to Rai, his business has always been careful to comply with New Zealand
food safety standards. But after the takeover Woolworths introduced new requirements,
which his business struggled to meet.
It decided to phase out his private label products, and insisted he drop his
prices by 10 per cent.
Its promotion of his products also changed, and it no longer allowed him to have
a say in promotional decisions. It also changed its billing system, which he
said he no longer trusted.
Rai has laid a complaint with the Commerce Commission about what he claims are
anti-competitive practices. He said Progressive refused to allow him to increase
his prices, even though his costs were increasing.
And he said many other small suppliers were upset about the changes but were
too scared to speak out because they feared a backlash from supermarkets, which
have reduced from three big players to two after the takeover in 2005.
More at NZ
Herald.
 Mel's
Butter Chicken Masala - gourmet Indian at home
(20 Apr 10) Nosh Food Market's Product of the
Week is Mel’s Gourmet Indian ‘Butter Chicken Masala’. Mel’s Butter Chicken Masala is an original recipe which makes a silky butter sauce (Makhani) that is ready in minutes, bringing the flavours of North India into your home. A tomato based masala with a secret blend of spices all slow cooked together to bring out the flavours. Also known as Murgh Makhanwala and originating from North India, it is savoured with hot, buttered naan bread. Butter Chicken is also delicious with steamed Basmati rice.
Did you know:
No preservatives, gluten & MSG! Real herbs & spices in every pack. Just add chicken and cream – serves 4-6. This is ‘gourmet Indian at home’. Visit www.mels.net.nz for more info and recipe ideas. There
is no butter in Butter Chicken. Cream gives it the buttery taste.
A
Masala is a ‘blend of ingredients’ or a ‘marriage of spices’!
For a delicious vegetarian option, make up the curry sauce and then slip in some cubes of Indian Cottage Cheese (Paneer), along with minted peas.
Made from local and imported ingredients, and manufactured right here in New
Zealand, Mel’s take pride in delivering a high quality product at an affordable
price, thereby ensuring great value for money and a delighted customer. Their
masalas are unlike any other: in every packet of Mel’s Gourmet Indian
Curry Sauces you will find whole herbs and spices such as bay leaves,
chilies and other authentic
Indian herbs and the taste … Quintessentially Indian!
Mel’s Gourmet Indian ‘Butter Chicken Masala’, 200g, now available
at all Nosh Food Market locations for an RRP of $10.99. www.noshfoodmarket.co.nz
Supermarket
Guru® to speak in NZ
(14 Apr 10)
The NZ Food and Grocery Council (FGC) is proud to bring America’s Phil
Lempert, the Supermarket Guru® to New Zealand for the
first time.
Known in the USA as the Supermarket Guru®, Lempert is viewed as being one of
America’s leading consumer trend-watchers and analysts. Each month he speaks
to millions of Americans about new products, trends and other industry issues.
He is the food trends’ editor and correspondent for the ‘Today
Show’ with NBC News and makes monthly appearances on ABC’s ‘The View’.
Phil Lempert has appeared many times on shows such as ‘The
Oprah Winfrey Show’, ‘20/20’, CNN and local television shows throughout
America. His new television series, ‘Phil
Lempert’s Food Sense’, airing in 2010, focuses on consumer food trends and
sustainability. For more than 25 years, Lempert has been the leading expert analyst
of consumer behaviour; marketing trends; new products and the changing retail
landscape. He has identified and explained future trends to consumers and some
of the most prestigious grocery companies worldwide (full bio attached).
FGC Chief Executive Katherine Rich says “We are delighted that
Phil Lempert, the Supermarket Guru®, is taking time out of his busy international
schedule to visit New Zealand and speak to FGC members and guests.
He’s a great ambassador for the grocery sector. Phil Lempert speaks passionately
about grocery products and supermarkets, something all New Zealanders can relate
to. With the captivating way Phil discusses food and grocery issues, his visit
will be of interest to anyone who has wheeled a trolley down a supermarket aisle."
Mr Lempert will make his address at a luncheon to be held at the Langham Ballroom,
Auckland,
on Tuesday 15th June, 2010. His address is titled Future
Trends
in Fast Moving Consumer Goods (FMCG) and Supermarkets. Tickets will be available
through the
FGC. www.fgc.org.nz
 Local
producer alerts consumers to imported salmon
(14 Apr 10)
Not all salmon sold in New Zealand is created equal.
There’s the Kiwi brand ...Regal Salmon... and there’s Atlantic
salmon from the nation where fish is pronounced feesh!
Washed by pristine Pacific Ocean waters and blessed with a disease-free environment,
the Regal King Salmon farms in the Marlborough Sounds breed premium salmon products.
Regal King Salmon is produced by NZ King Salmon and unlike that of competitors,
the company’s salmon live a right royal existence. And that has seen New Zealanders
enjoy superior taste, colour and texture in a fish that has more than twice the
Omega 3s of Atlantic salmon.
NZ King Salmon has been farming King salmon in the pristine waters of the Marlborough
Sounds for almost 20 years. The company is the biggest farmer of King salmon
in the world.
King salmon is the species that New Zealanders know and trust and world-wide
it’s generally acknowledged as the premium salmon species. However, Atlantic
salmon produced in Australia is now appearing on Kiwi supermarket shelves and
because it’s not labelled as imported it appears many New Zealanders are none
the wiser.
“While the two may look similar in the supermarket cooler, later, on the plate
at home, the taste test can be disappointing for those who have opted for Atlantic
salmon,” says Regal Salmon CEO Grant Rosewarne.
Pacific King Salmon – a breed apart from the Atlantic Salmon farmed across the
ditch - are prized for their taste, firm texture, naturally-high in Omega 3 oil
content and vibrant rich orange / red colour.
While our remote geographic location can be a handbrake for many industries,
for aquaculture it is a blessing with food producers utilising our country’s
seclusion as a natural barrier against imported diseases.
This, coupled with the global flight to food from a trusted source, represents
a big advantage for Regal. Its monitored, managed and sustainable food chain
enables the company to trace every move in its fish production line – from smolt
to seafood counter.
That’s far from the case with the Atlantic salmon sold here. Only a few know
it is imported...and that’s about it. In this country, Regal salmon is proudly
stamped Made in New Zealand.
Regal Salmon also thinks you’re entitled to know which salmon has double the
Omega 3s compared to the one next to it in the supermarket. Omega 3s are the
healthy oils that are vital for life and good health and can help to maintain
a healthy heart. Because NZ King salmon is rich in Omega 3s, it receives the
Heart Foundation tick.
 Chefs
on both sides of the Tasman and around the world
trust the king of salmons
for its truly delicate flavour. Noted Sydney chef Warren Turnbull from Assiette restaurant
swears by Regal as his salmon of choice.
“I put salmon to one side as an ingredient on my menu for a long time as I was
haunted by memories of either incredibly dry or incredibly oily salmon. That
was before I was introduced to (Regal) Marlborough King Salmon; I was blown away
by the quality. I have never seen such beautifully firm, healthy, deeply pink
salmon and the texture and taste is unbelievable – it just melts in your mouth.
“Regal recently invited me to visit New Zealand to experience their salmon farming
first hand. I was stunned by the attention to detail and the respect that’s given
to the breeding process and living conditions of these fish. I am incredibly
proud that such a professional quality product comes from my homeland.”
Grant Rosewarne says New Zealanders need to know they are being sold imported
salmon.
“On our farms we can demonstrate ethical and sustainable farming practices right
down the food chain. We can prove our water is fresh and free from pollutants.
We have confidence in our farming conditions.
“It is of concern that lower quality salmon is available in our supermarkets
with little or no acknowledgement that the fish are imported and of a different
and less appealing species,” Mr Rosewarne says.
 Big
two supermarket chains locked in fierce food fight
(12 Apr
10) The grocery industry, lest we forget, is basically trench warfare,
Tim Morris
insists.
As managing director of Auckland-based consultancy Coriolis Research,
Morris has been analysing the food industry for more than 20 years.
In the United States, supermarkets have been losing sales to hypermarkets, warehouse
clubs and drug stores for more than a decade, he observes. Globally, the main
chains are consolidating and fighting a fierce battle over a shrinking market
share.
New Zealand might be a bit behind that trend, but we're already down to two main
players who between them are scrapping over a pretty mature market, he suggests.
If you really want to get him going, just whisper the words "cosy duopoly".
"Woolworths imagined in their mind they were going to come into New Zealand and
romp home, and to date they've had their head handed to them on a plate," he
exclaims.
"They have now stopped the bleeding, but there will be lots of fighting and waves
of troops into the trenches to achieve not a lot."
So far, however, the Commerce Commission has refused to consider these rivals
as direct competitors, pointing out that for most people, the one-stop convenience
of supermarkets is hard to beat.
Morris concedes Foodstuffs and Progressive still have a huge stranglehold nationally.
In 2005, he estimated that between them they controlled 78 per cent of all retail
food purchases in New Zealand.
Their combined spending on advertising, at ratecard rates, was calculated by
Nielsen to be nearly $110 million last year. Combined sales were $13 billion
and together they employ more than 50,000 people.
More at NZ
Herald.
 New
Foodstuffs boss named
(7 Apr 10)
Foodstuffs will have a new national head later this year, with the confirmation
today that Steve
Anderson would succeed Tony Carter as managing director.
Mr Carter said in July last year that he would be stepping down from the top role at Foodstuffs (NZ) within two years, with October 15 now set as the changeover date.
Mr Anderson - who will also replace Mr Carter as Chairman of both Liquorland and Bell Tea & Coffee – is the current chief executive of Foodstuffs South Island and will continue in this role.
Mr Anderson has been with Foodstuffs for a decade and has been credited with the reinvigoration of the Four Square brand, the launch of the Henry’s Beer, Wines and Spirits stores and racking up $2 billion in sales revenue during 2008.
Mr Carter’s resignation has not been the only change in the top at the country’s biggest grocer, with Craig Wilson recently taking on the role of managing director at Foodstuffs Wellington after Tony McNeil stepped down.
More at National Business Review.
 Two
more Kiwi icons disappear off shelves
(27 Mar 10)
CC's and Aztec corn chips have been cut from
supermarket shelves in New Zealand and have been replaced by
a locally made version of the American brand Doritos. Bluebird
Foods, which makes the chips, is understood to have conducted
blind taste tests in which Doritos proved more popular. The company
denies the move is to cut costs. Bluebird Party corn chips have
also been discontinued. All three brands are being removed from
shelves and an advertising campaign to announce Doritos has begun.
Senior brand strategist Wayne Attwell, of marketing firm Bold
Horizon, said replacing three chip brands with a new one would
have been done after much consultation. "In the States, everybody
knows Doritos ... The risk is, of course, that you do lose some
followers, but on the upside - because it's a better known brand
- you may pick up more." Mr Attwell suspected the "economies
of scale" surrounding making corn chips in New Zealand would
have made it difficult to produce three different brands. Bluebird
Foods acquired Aztec from Hansells NZ in 2005, and then was itself
purchased by snack-food and beverage giant PepsiCo in July 2006.
More at NZ
Herald.
 Dow
Design receives international accolade for Fresh‘n Fruity design
(26 Mar
10)
Dow Design’s strategic rebrand of the Fresh’n Fruity yoghurt range has been featured in a newly published book of the world’s best brand designs. Written and compiled by Andrew
Gibbs editor in chief of TheDieline.com, the world's number one packaging design website, Box
Bottle Bag showcases the most unique, creative and inspirational packaging designs from across the globe.
Launched last August, Dow’s design for Fresh‘n Fruity made the new logo part of the yoghurt pack to cleverly meet Fonterra’s brief ‘to create a distinctive and memorable design that differentiates Fresh’n Fruity from its competitors’.
Bursting with fruit imagery encased in fresh white space, the Fresh’n Fruity logo was reworked into a leafy device, complete with vine imagery intertwined around each pack to suit the product range.
Speaking from his home in Los Angeles, Andrew Gibbs explains how Fresh’n Fruity came to be included in Box
Bottle Bag. “The imaginative, colourful, and bold design of Fresh n’ Fruity was a huge hit with readers of The Dieline.com when we featured it on the Website in September,” he said.
“Even though the deadline for inclusion in Box Bottle Bag had already passed, we had a last minute request from our publisher for one more project. We knew it had to be Fresh’n Fruity, and so Dow's design became the very last project to be included in Box
Bottle Bag, all the way from New Zealand!”
Comprising six themed chapters, Box Bottle Bag is a coffee table style reference work that lets the visuals do the talking, containing a brief quote from the design firm or company behind each product.
Six separate images of the Fresh’n Fruity range are spread across three full pages, with images of the Fresh‘n Fruity Lite logo being chosen to feature on the back cover, and within a collage in the front inside cover.
 Dow Design’s Strategic Development Director, Andy Jaquet, says Fresh’n Fruity’s inclusion in Box
Bottle Bag is a testament to the creativity New Zealand has to offer the world.
“Around the world, package design has risen to the forefront of today's modern age of branding,” he says. “This book is a showcase of great brand packaging design, inspiration and creativity from around the world. We are very proud to be recognised as one of the world’s best packaging design firms, showing that Dow Design in Auckland competes with the very best in London and New York.” He added that being yoghurt, Fresh’n Fruity demonstrated that great design did not have to be limited to luxury products but could be enjoyed by all.
Fresh’n Fruity’s international acclaim underlines just how Dow’s individual design process connects consumers emotionally with brands. Already this year, the company has been behind the global rebrand of Montana Classic and Reserve Wines, the redesign of the Alison’s Pantry self selection area of New World and Pak ’n Save stores and the branding of Natureland, a new natural baby food product being launched in New Zealand and Australia.
Box Bottle Bag: The World's Best Package Design from TheDieline.com is published by HOW Books and is available from Amazon.com, priced at US$23. Author Andrew Gibbs will be doing book signings at LuxePack in Paris and HOW Conference in Denver in June.
 Glass
Eye Creek Wild Meat Sauce a winner
(23 Mar 10)
Nosh Food Market
are pleased to introduce their Product of the Week, Glass
Eye Creek
Wild Meat Sauce, winner of the
Best New Food award at the 2010 Hokitika
Wild
Food
Festival. According to the makers:
"
During
the whitebaiting season of ‘08, over many weeks of whiskey, wild
venison, wild pork, beef and whitebait at the Little Wanganui
Pub, the sauce in this bottle was created. Batch after batch,
brew after brew, whiskey after whiskey we endured, seeking the
perfect sauce to complement the famous wild meats of the West
Coast of NZ, that up until that hazy night (in our red eyes),
did not exist.
Eventually we had a unanimous choice from the whiskey swirling, wild meat loving,
bunch of mates, that sacrificed much, to bring you this Wild
Meat Sauce, that we reckon is the bees nuts! Amazingly, the recipe
was remembered and written down.
We named the sauce after the beautiful and pure Glasseye Creek,
which is a source of water to the pub, therefore, possibly, the water that made
the ice in our whiskey glass. Which in itself was another type
of source... one of inspiration to us all during this trying
and testing time.
So give it a nudge and you be the judge because we all reckon few other sauces
come close to ours .... but that may be the whiskey talking!
Goes beaut with beef, pork, venison, chicken, fish, lamb, prawns, mutton, rabbit,
duck, fish & chips, spare ribs, sausages, chops, bacon & eggs,
burgers, pies, sausage rolls, pizza, fancy sarnies, meatloaf
and everything off your barbie. Also great as a marinade for
meats or to add some guts to a casserole sauce or gravy! So,
in other words, pretty much great with most meats and kiwi tucker
but NOT WHITEBAIT! Some things are best left alone."
Glass Eye
Creek Wild Meat Sauce, now
available
at
all Nosh
Food Market locations for an RRP of $11.99.
www.noshfoodmarket.co.nz
Consumers
both sides of the Tasman get a taste of Dow Design (19 Mar 10)
A new design for new baby food Natureland wiill appear on supermarket
shelves
in
New
Zealand
and Australia over the coming weeks.
Natureland, a new brand made in New Zealand by McCallum Industries, is made of
all natural ingredients and available in a wide range of interesting flavours
for every meal time. It hopes to capture a gap in the market between organic
and mainstream offerings in both countries.
Aimed at parents of infants and toddlers (six months to three years), seeking
convenient, affordable, nutritious and tasty baby foods, Natureland faced the
challenge of how to stand out from other baby foods in an already fiercely competitive
marketplace. To achieve this, Dow Design created an attractive and inviting design
using nature imagery that gives the brand an eye catching, trusted and contemporary
look.
 “Natureland needed to make a strong and positive impact in the visually busy
baby food market,” says Dow Design’s Creative Director, Donna McCort. “We chose
simplicity - and white - to cut through the clutter. These elements also deliver
to the freshness and integrity that underpin this wholly natural product.”
Natureland is the first mainstream baby food offering in both Australia and New
Zealand that comes in the form of a Bisphenol A (BPA) free pouch. Along with
a child-safe mono-piece cap, it allows parents to store the pouch within a bag
and serve one spoonful at a time, reducing waste. An ‘all ages’ range further
differentiates Natureland from its competitors.
Dow Design’s Strategic Development Director, Andy Jaquet, says the new brand
launch had to hit the right mark with mums in both countries. “This was a challenging
Trans-Tasman brief. With new entrants and already established mega brands in
both markets, finding the key insights and the right brand strategy was vital.
We’re confident we have achieved this.”
The design had to communicate the taste as fresh and nutritious, says Natureland
Brand Manager Dooley Crighton. “Like food from your own kitchen, Natureland does
not compromise on quality or nutritional value. From the very first brief, Dow
understood what makes Natureland special. They succeeded in representing the
taste through imagery and emotional brand packaging that is natural, light and
distinctive. We immediately loved the brand and pack design. It has great shelf
stand out and tells our brand story.”
Donna McCort concludes, “A key characteristic of the new brand is a heartwarming
softness - something that mums are really seeking in baby food – and that we
felt was largely lacking in the existing category.”
Following its New Zealand launch at the Ellerslie International Flower Show in
Christchurch on March 11th, Natureland is now available in supermarkets throughout
New Zealand. A clear acknowledgement of the appeal of its design is that it is
already surpassing sales expectations even before advertising has begun. The
Australian launch takes place in May, after which the brand will be available
on supermarket shelves across Australia.
 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.
 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.
 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.
 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.
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.
FGC
applauds govt's move to slash red tape for grocery sector (26 Feb 10)
The Government’s release today of a Medsafe discussion document recommending
that fluoride toothpastes and anti-dandruff shampoos be removed from Medicines
Act regulations, will save millions in pointless compliance costs for the grocery
sector, and increase choice for New Zealanders, says Katherine
Rich, Chief Executive of the Food and Grocery Council (FGC). “It’s a
common sense step. Regulating anti-dandruff shampoos and toothpastes with the
same force as medicines is bureaucratic overkill for low risk cosmetic products,
which are clearly not pharmaceuticals. “FGC members trade in over 150 countries
and New Zealand is the only one with such a complicated mire of regulation, requiring
each new product to be registered with Medsafe - a process that can take up to
two years and cost firms between $50,000 - $100,000 per registration. ‘It’s a
tedious process that has to be completed for each and every variant. Even if
a company wants to change something insignificant like a shampoo fragrance or
a toothpaste flavour, the process starts all over again. Same costs, same delays. “Lengthy
registration delays have often meant New Zealand consumers have been the absolute
last in the world to get access to new product innovations, years after they
are introduced worldwide. In the past such barriers have meant it didn’t make
economic sense to introduce some new variants to New Zealand at all. “Our industry
has regularly raised this issue with successive Health Ministers since 1984,
and Tony Ryall is the first to listen and take action. We thank him for cutting
a swath through nearly 30 years of inertia, and putting this issue out for public
consultation. “While this is a discussion document and it’s up to our sector
to work hard and put the detailed case for change, we are confident that the
Government will finally cut this wasteful red tape. “Moving ahead with common
sense reform will save the grocery sector many millions of dollars, encourage
more investment, ensure better choice in supermarkets, and finally align our
business rules with Australia.
Food
prices up after five months of falls (11 Feb 10)
Food prices increased 2.1 percent in the January 2010 month, Statistics New Zealand said today.
This follows five consecutive monthly falls in the food price index (FPI) and prices have now returned to levels last seen in September 2009.
Significant contributions to the increase in January came from higher prices for grocery food, fruit and vegetables, and meat, poultry, and fish.
Grocery food prices rose 1.8 percent in January, ending a run of five consecutive monthly falls. Dairy prices rose in January, with higher prices for milk, yoghurt, butter, and cheese.
"Milk prices rose 5.1 percent in January to levels last seen in September 2008," prices manager Chris Pike said.
Fruit and vegetable prices rose 4.8 percent, with higher prices for tomatoes and seasonal price rises for kiwifruit, broccoli, and apples. Meat, poultry, and fish prices rose 3.3 percent, with higher prices for chicken.
For the year to January 2010, food prices rose 2.2 percent. Four subgroups recorded annual increases: grocery food (up 1.7 percent), non-alcoholic beverages (up 6.2 percent), restaurant meals and ready-toeat food (up 2.8 percent), and meat, poultry, and fish (up 3.0 percent). The fruit and vegetable subgroup fell 1.0 percent in the year to January 2010.
"Although food prices are now 2.2 percent higher than a year ago, they are 12.0 percent higher than two years ago," Mr Pike said.
 Dow
Design goes global with Montana Wines brand packaging (8 Feb 10)
Wine lovers worldwide will get a taste of Dow Design's brand design expertise this month with Montana Wines' global unveiling of their new look Classics and Reserve ranges of wine packaging.
While respecting the new world origins of this iconic New Zealand brand, Dow has acknowledged the demands of the global market by ensuring the packaging designs align with the more traditional nature of some international wine markets.
Featuring a graphic depiction of the mountains that connect Montana’s brand heritage to the unique location that gives New Zealand’s leading wine its distinct character, the new packaging is a key component of Montana’s global campaign.
“The complexity of a global brand is to satisfy different markets while at the same remaining true to the core design concept” said Annie Dow, Director of Dow Design.
“The simplicity and strength of the label will ensure Montana stands out in the competitive world of wine.”
Montana’s fresh new look reinforces the premium position of the Montana brand worldwide and is the result of a collaborative relationship with Dow Design who also created Montana’s commemorative monument for their flagship Brancott vineyard to celebrate 30 years of Marlborough Sauvignon Blanc.
Starting with the award-winning Montana Marlborough Sauvignon Blanc, the new packaging is rolling out across the entire Montana Classics range; with the Montana Reserve Range completing the fresh new look on shelves worldwide this month.
Montana is a true Kiwi success story. Named by Croatian immigrant Ivan Yukich after the vineyard’s first mountainous location in the Waitakere Ranges, the Montana brand is now owned by Pernod Ricard and sold in New Zealand, Australia, the United States, Canada, the United Kingdom and through selected distributors in Europe.
It was Ivan's son Frank who led Montana's pioneering venture into Marlborough in 1973, a region then considered too cold to grow grapes. By 1990, Montana's Marlborough Sauvignon Blanc was named best Sauvignon Blanc in the world - introducing a new region and wine style to wine lovers everywhere.
Established
in 1993 by Annie Dow, Dow
Design creates brands that people love and connect with. They are known
for bridging the gap between cutting edge design and commercial sense, working
on
iconic New Zealand brands such as Fresh’n Fruity, Robert Harris, Kapiti cheese,
Arano, and Vogel’s
bread.
 Remy
joins the prestigious line up at No. 1 Family Estate (21 Jan 10)
After twelve years of producing some of New Zealand’s leading Methode Traditionnelle
wines, No 1 Family Estate winemaker and proprietor Daniel Le Brun has created
the ultimate cuvée in honour of his son, Remy Le Brun, and it
was officially released on January 16, his 21st birthday, at a party held at
the
Marlborough
Vintners
Hotel.
Remy Le Brun performed a sabrage, a technique for opening sparkling-wine bottles
with a sabre, used during celebrations.
The sword he used was a family heirloom made in 1872. The tradition dates back
to the Napoleon era when, after a battle one day, there was no corkscrew to open
bottles so swords were used.
Mr Le Brun said although he had opened a few bottles of sparkling wine with a
sword, he was nervous he would not open it with the first swipe on Saturday.
He said it was a lovely gesture from his dad to name a vintage after him.
The wine, ‘Cuvée Remy’ is a blend of 80% Pinot Noir, giving
structure and power and 20% Chardonnay which contributes richness and finesse.
The making of just 200 cases of this wine honours the same process as used in
Daniel’s homeland - Champagne - with the hand-picking of grapes and pressing
them in whole bunches using a special Vaselin press (imported from Champagne)
followed by fermentation in bottle to create the all-important bubbles. The wine
spent two years on yeast lees prior to disgorgement in December 2009
The Le Brun family arrived in Marlborough 30 years ago and specialise purely
in the production of methode traditionnelle. The range includes Cuvée N° 1, a
non-vintage blanc de blancs (100% chardonnay), Cuvée Number 8, a non-vintage
blend of Chardonnay and Pinot Noir, Reserve Cuvée 10, a limited edition wine
and a vintage blend created in only the finest years called Cuvée Virginie after
their daughter. With the addition of Cuvée
Remy, the family is now complete and if history is anything to go by, this
special
wine will soon start winning accolades to match or even exceed its siblings.
www.no1familyestate.co.nz
 The
Darling Wines – part Kiwi, part Aussie – 100% quality (21 Jan 10)
There has always been a friendly rivalry between Australia and New Zealand, and when it comes to the wine industry things are no different. With many New Zealand wines selling well in Australia and vice versa this rivalry has been heating up in recent times.
The Darling Wines has the best of both worlds. The wines are made in Marlborough New Zealand with its owners and winemakers Chris Darling and Bart Arnst being from Australia and New Zealand respectively.
The Darling is a small wine company focused on producing quality wines. Chris says, “Keeping the production limited and having control over the entire process is a key factor in maintaining the quality of our wines”. Bart also mentions that, “by growing the grapes organically we are looking to improve the quality of the wines”.
Chris and Bart with over 30 years wine industry experience between them, teamed up in 2008. After making wines and growing grapes for other people for many years they thought it was time to put their creative energy into a project they could both enjoy together.
They mention that the friendly rivalry occurs between them, especially while watching the All Blacks play the Wallabies at rugby as they both think they know the outcome of the game before it starts.
The new release wines are now available, both in Australia and New Zealand and Chris and Bart are hoping that the friendly rivalry continues and that there are no more underarm incidents.
New Release wines:
2009 Sauvignon Blanc, 2009 Pinot Gris, 2009 Gewurztraminer, 2009 Pinot Noir (Release in Feb)
The Darling Wines are available in New Zealand through Restaurants and Fine Wine stores or contact chris@savvywines.co.nz.
In Australia the wines are distributed through JHL/Sante in Victoria. www.jhl.com.au
Check out www.thedarlingwines.com for more information.
 NZ
wine the tipple of choice in Britain (8 Jan 10)
New Zealand's Oyster Bay Sauvignon Blanc was the best-selling
wine at Britain's Majestic Wine chain over the Christmas season, the warehouse
retailer says.
Majestic Wine uncorked its best festive sales for a decade yesterday, toasting
sparkling sales of champagne and upmarket fine wine, as customers shrugged off
the economic downturn.
Chief executive of Majestic, Steve Lewis, said he had been encouraged by the
response to the change in its minimum purchase policy from 12 bottles of wine
to six. He said existing customers were shopping more frequently.
For the nine weeks to January 4, the 153-store chain's underlying sales were
up by 11.7 per cent. This was its best sales for more than two years.
Lewis said: "Christmas got off to a good start and it just kept going." Majestic
said sales of champagne were up by 11 per cent, sales of fine wine were higher
by 30 per cent and online grew by 17 per cent.
Across the business, the retailer's most popular champagne was Veuve Clicquot
and its best-selling wine was the Oyster Bay Sauvignon Blanc.
Lewis said its busiest day was the Saturday before Christmas, and that it had
received a boost from the snow and icy conditions before December 25, as many
people stopped working and went into "Christmas mode".
More at NZ
Herald.
 Woolies
may buy liquor group (7 Jan 10)
Retailing giant Woolworths is rumoured to be looking at trans-Tasman alcopops
giant Independent Liquor Group in a plan to secure a supplier
for its fast-growing private label beer business and cut its reliance on Fosters
Group and Lion Nathan. Independent Liquor is the biggest supplier of alcopops
in Australia and New Zealand, but also produces and distributes spirits, beer
and wine, including Tuborg, NZ Lager, Haagen and Carlsberg,
Mystic Ridge and Grove Hill wines. Independent, which was started in New Zealand
by Michael Erceg, was sold for $1.25 billion to private equity firms Pacific
Equity Partners, of Australia, and Hong Kong's CCMP Asia (now Unitas Capital)
in 2006, after the death of Mr Erceg in a helicopter crash. Speculation in the
alcohol industry is that Woolworths has been doing a cost/benefit analysis of
Independent Liquor. The business is believed to be worth about $700 million.
A source close to Independent Liquor said a tie-up with Woolworths made strategic
sense. Not only would it give it access to capacity to increase its home brands,
but it also would give it access to costings, which would be used as a threat
over the bigger suppliers. Independent Liquor has production facilities in Victoria
and New Zealand. Independent Liquor already contract-packages Woolworths home
brand beer Platinum Blonde on the eastern seaboard. If a deal goes ahead, it
would be the next step in Woolworths' plans to increase its private label brands
across groceries and liquor.
More at www.stuff.co.nz.
Cut
to the chase at mealtimes (18 Dec 09)
When it comes to food, convenience and nutrition are rare recipe mates.
But now a quick, nutritious meal is at your fingertips with the launch of Regal
Salmon’s new speciality range of fresh salmon cuts.
Regal Salmon Fresh Cuts come in convenience packs in escalope,
loin and stir fry formats. The new atmospheric packaging provides a longer fridge
life for your salmon; perfect for those of us who shop once a week.
Regal Salmon says the pre-packed cuts are ideal for preparing quick, simple nutritious
meals and snacks.
“Consumers tell us convenience, health and indulgence are the three key elements
to a satisfying meal,” says Regal Salmon marketing manager Stephen
Gibson. “With a high level of omega-3s and antioxidants, versatility
and a great taste, Regal Salmon meets those needs impeccably.
“The Fresh Cuts are designed to save time in the kitchen – for example, the pin
bones have already been removed – and they’re perfect for a range of occasions – from
a main meal to snacks around the barbie. You simply sear and get on with entertaining.”
Available in supermarkets, Regal Salmon Fresh Cuts Escalopes and
Regal Salmon Fresh Cut Loins (pictured) come in 250g packs while
the Regal
Salmon Fresh Cuts Stir Fry pack contains 275g. The Best By date is clearly
stamped
on the pack. Free recipe booklet on the Regal Salmon website: www.regalsalmon.co.nz/regal-salmon-fresh-cuts/
 Christmas
dinner costing less (15 Dec 09)
The cost of Christmas dinner will be slightly less than last year but a few dollars more than two years ago, according to Statistics New Zealand.
And if you can't decide whether to go traditional or barbecue then don't worry because the cost is about the same.
The estimated cost of both options for a family of two adults and two children has come out exactly the same, at $48.80, says government statistician Geoff Bascand.
This makes the traditional dinner $1.80 cheaper than last year, and the barbecue 90 cents cheaper.
The cost of each meal has been estimated using prices collected for the November 2009 food price index, and costs have been compared with prices for November 2008, 2007, and 1999.
The traditional Christmas dinner has increased by $13.50 (38.3 percent) since 1999 and the barbecue by $11.10.
The biggest savings this year for the traditional Christmas dinner come from whole chicken prices, which have fallen by about 50 cents, and kumara, which has fallen by about 40 cents.
Savings for the barbecue dinner come from cheaper potatoes, which have fallen by about 30 cents since last year, and cheaper steak, which has dropped by nearly 40 cents.
More at www.stuff.co.nz.
Fourth
consecutive monthly fall in food prices (11 Dec 09)
Food prices decreased 0.3 percent in the November 2009 month, Statistics New Zealand said today. This is the fourth consecutive monthly fall in food prices, which has not occurred since July 2004. November’s fall in the food price index (FPI) was largely driven by lower prices for fruit and vegetables, as occurred in October and September 2009.
In November 2009, the fruit and vegetables subgroup decreased 2.0 percent. A fall in vegetable prices (down 6.3 percent) more than offset a rise in fruit prices (up 4.5 percent). "Fruit and vegetable prices usually fall in spring and are now down 17.2 percent from their winter peak in July," said Prices Manager Chris Pike.
For the year to November 2009, food prices rose 0.9 percent. This is the smallest annual increase since a rise of 0.9 percent in the year to September 2005. In the year to November 2009, four subgroups recorded increases: non-alcoholic beverages (up 6.9 percent), restaurant meals and ready-to-eat food (up 3.0 percent), grocery food (up 1.5 percent), and meat, poultry, and fish (up 1.0 percent). The fruit and vegetables subgroup fell 7.6 percent in the year to November 2009.
Although food prices are now 0.9 percent higher than a year ago, they are 11.4 percent higher than two years ago.
 Two
new Nosh's (8 Dec 09)
Fresh food retailer Nosh Food Market is expanding its operations with two new stores – Mt Eden and Matakana - as Kiwis flock to purchase quality local produce.
Today the company opens a new store in Mt Eden, and next week (Dec. 14) it opens a Nosh Foodmarket in Matakana, the company’s third new outlet this year.
Nosh co-founder Clinton Beuvink says Kiwis are catching on to the affordable prices of market-style shopping.
“At Nosh Food Market we bring together the authenticity and expertise of the traditional butcher, the baker, deli, greengrocer and more and all at real market prices.
“As in a genuine market we have focused on employing qualified, passionate and food-loving people whose knowledge of fresh produce enhance the Nosh shopping experience,” Mr Beuvink says.
Nosh’s focus on quality food and produce at affordable prices appeals to modern household shoppers who are becoming more creative in the kitchen.
“Eating in is the new dining out. Buying fresh produce and transforming it at home is how more New Zealanders are enjoying great food.
“We have tapped in to this kitchen creativity by providing an inspirational shopping environment, offering fresh ideas for menus and education on how to prepare them.
“We’ve brought on board a top chef for each Nosh Food Market, moving them from the back of the kitchen and putting them into direct contact with customers on the shop floor.
“With Mt Eden open, Nosh now has eight qualified chefs working on the team and accessible to shoppers across all stores.”
 The company’s latest store is on a 800 sq m site in the bustling Dominion Road
precinct and targets an area covering Mt Eden, Kingsland, Balmoral, Sandringham
and Mt Albert that is under-serviced in terms of local fresh food shopping.
Nosh Food Market presents a new market-style concept in food shopping bringing
together the authenticity and expertise of butchery, bakery, delicatessen, the
greengrocer and more under one roof. Nosh focuses on quality fresh food and produce
at affordable market prices appealing to modern household shoppers. It employs
qualified, food-loving people, all experts in fresh produce who enhance the Nosh
shopping experience. Nosh Auckland stores are located in Glen Innes, Greenlane,
Mt Eden and Ponsonby and a Matakana store opens in Mid-December. The Nosh Food
Market concept was created by Clinton Beuvink and Chris Moore in 2006. Both Beuvink
and Moore have extensive and wide ranging grocery and retail marketing and management
experience. www.noshfoodmarket.com
 Tip
Top downsizes ice cream containers (26 Nov 09)
Iconic Kiwi brand Tip Top has slashed the size of some of its ice cream containers
by 20 percent.
Tip Top says the decision was made following market research carried out last
year.
Tip Top marketing manager Trish Whitwell said the research showed different flavours
were used on different occasions, with classics such as Vanilla and Chocolate
seen as every-day flavours while others such as Goody
Goody Gum Drops and Gone Fishin' were seen as "treats".
"When consumers buy our Family Rewards range as a treat, they've told us that
while they want more of the great-tasting extra bits, eg more jelly in Jelly
Tip and more choc fish in Gone Fishing and that the total amount in the tub,
ie: two litres, is less important," Tip Top said on its website.
"So we have improved the inclusions and reduced the size slightly to allow us
to hold prices flat."
So far, Goody Goody Gum Drops, Jelly Tip, Monkey Business and Gone Fishin' now
come in the 1.6 litre containers while the everyday flavours
remain in 2 litre
containers. They cost around $5.88 at supermarkets.
Tip Top said no other changes had been made to its recipe.
More at www.stuff.co.nz.
 Watchdogs
slam cheap liquor promotions (12 Nov 09)
Cheap liquor promotions are hurting the on-licence industry and contributing to New Zealand's drinking problem, alcohol watchdog services say.
In May this year, the two big supermarket chains - Foodstuffs and Progressive Enterprises - said they had stopped selling liquor below cost as a "loss leader".
The move followed comments by the Liquor Licensing Authority that low prices led to higher consumption and abuse of alcohol.
Between them, Foodstuffs and Progressive Enterprises own the New World, Pack 'n Save, Woolworths, Countdown and Foodtown supermarkets.
When asked this month if they had practised loss-leading since May, Progressive Enterprises spokesman Bill Moore said "absolutely not. It is our policy not to sell alcohol below cost price".
Foodstuffs NZ Ltd said it would not promote the sale of alcohol below cost and
requested retail franchisees to follow the same policy.
Progressive's Bill Moore said prices are set by liquor wholesalers.
"Suppliers are responsible for setting their prices. Supermarkets and other retailers add what they consider a reasonable mark-up."
However, chief executive of the Hospitality Association of New Zealand Bruce Robertson said the buying power of the big chains meant they could get a much better price from wholesalers than small retailers.
In some cases, he said, supermarkets offer liquor prices so low they rival wholesalers.
"A lot of smaller chains now buy from supermarkets rather than wholesalers because it is cheaper."
He blamed cheaper prices at supermarkets for a fall in on-licence alcohol consumption.
Robertson said 10 years ago, about 40 per cent of alcohol was purchased in bars
and restaurants. Supermarkets selling liquor have shifted that level to 30 per
cent, he said.
More at NZ
Herald.
 Meat
processor takes over value chain (11 Nov 09)
In what will be a litmus test for international meat exports, South Island-based
processor Silver Fern Farms is hitting New Zealand supermarkets
with branded and portion-controlled packs of lamb.
The move is a bold attempt to control more of the value chain from pasture to
plate, essentially cutting out the middleman with a product directed
at the higher end of the market.
Most red meat sold in New Zealand contains no brand or origin labelling making
Silver Fern Farms’ strategy revolutionary in the marketplace.
The company recently launched the concept in France through the
Intermache chain of supermarkets.
The market-led, rather than production-led, approach was ratified by the company’s
supplier shareholders earlier this year, although the company has been talking
to both New Zealand’s supermarket chains, Progressive Enterprises and Foodstuffs,
for about a year.
Essentially, the concept means the meat processor is providing consumers with
the finished product rather than just slaughtered animals for in-store butchers
to prepare.
Silver Fern strategic marketing general manager Duncan McKinnon said
the pre-packaged
product would be in 160 selected supermarkets from next week.
Focusing on the high end meat consumer, Mr McKinnon said the company would launch
a similar range of products using venison in February. More at National
Business
Review.
 Supermarkets
get price blame (11 Nov 09)
Consumer New Zealand says a supermarket duopoly is behind the
surge in New Zealand food prices, and the only thing consumers can do is to shop
around for deals.
A study by the University of New South Wales has found that grocery prices have
risen
faster in New Zealand and Australia than most other
industrialised countries.
Using OECD figures, the study says South Korea had the highest food price hikes
in the period, of 48.2 percent followed by New Zealand (42.5 percent) and Australia
(41.3 percent).
Consumer New Zealand chief executive Sue Chetwin said there
was little doubt a supermarket duopoly was behind the prices rises, but all consumers
could do
was to shop around.
She said it would be difficult to add competition to the supermarket industry.
Chetwin said New Zealand has a "double whammy" in that much of the food produced
here is exported, so New Zealanders end up paying export prices.
The Australian government has stressed it is moving to open food retailing to
extra competition. (Xinhua)
 Cookie
Time wins top supplier award (11 Nov 09)
Cookie Time has won the Overall Grand Prize at the Grocery Retailers'
Association national supplier awards.
The Grocery Retailers' Association (NARGON)
has over 500 retail members, all of whom are owner-operators of New Zealand grocery
stores, from the largest supermarkets to the smallest dairies. Members vote to
find the best grocery supplier in the country. "Considering we're measured against
multinationals with resources far greater than ours, it's particularly pleasing
to come out on top," said Cookie Time General manager, Lincoln
Booth. In addition to collecting the overall Grand Prize, Cookie Time
also took away a Gold in the Best Small Supplier category. Judging criteria includes
new product development, paper trail, in-store support, distribution efficiency,
orders delivered on time & in full, and head office relationship.
Christchurch-based Cookie Time started in 1983 and quickly grew to become New
Zealand's leading cookie brand. The company's multi award-winning One Square
Meal brand launched into USA earlier this year. The Grand Prize win at NARGON
tops off of what Mr Booth describes as a "phenomenal
year" for Cookie Time. Second place in the Overall Grand Prize category went
to Coca Cola Amatil, and
in third place was Cadbury's.
 World's
first all-natural low glycemic index (GI) cane sugar arrives in
NZ (10 Nov 09)
Chelsea Sugar has brought LoGiCane, the world's first all-natural
low glycemic index (GI) cane sugar to New Zealand. Low GI foods are slower to
digest,
metabolise
and absorb, providing longer lasting energy and increasing satiety.
With diabetes and obesity on the rise in New Zealand, the advent of a low GI
sugar will provide consumers with a healthier choice without compromising on
taste or texture.
LoGiCane can be used in exactly the same way as regular sugar for baking, cooking
and for sprinkling on cereal but with a significantly lower GI , making it easier
for New Zealanders to achieve a low GI diet.
Dr Alan Barclay of the Glycemic Index Foundation believes that replacing white
refined sugar with a healthier low GI sugar alternative could have significant
benefits for public health.
"There is increasing evidence that a low GI diet helps to reduce hunger, prolong
physical endurance and aid weight loss," says Dr Barclay. "A low GI diet can
also improve diabetes management and reduce the risk of developing type 2 diabetes."
LoGiCane was developed by Horizon Science, an Australian Research and Development
company and has been independently tested and certified by the Glycemic Index
Foundation.
LoGiCane is made from 100% sugar cane grown in Mossman, Queensland and retains
more of the natural antioxidants, found in sugar cane. It is fully substitutable
for traditional white refined sugar and has no chemical additives, artificial
colours or preservatives.
"Traditional refining of raw sugar removes the majority of bio-active phytochemicals.
Retention of these phytochemicals in the sugar reduces the amount of glucose
absorption," says Dr Jason Smythe, Senior Vice President and Global Head of R&D,
Horizon Science.
"We have applied the science to effectively retain the best of what nature intended
in the sugar," he says.
Funded by the Australian Federal Government and Queensland State Government of
Australia, New Zealand-based BioPacific Ventures and Swiss based Inventages LLC,
LoGiCane was successfully launched into Australia in March 2009.
A partnership between Horizon Science and New Zealand Sugar, under the Chelsea
brand, makes New Zealand the first market outside Australia to benefit from the
innovation. Discussions are currently underway with international food manufacturers
about the potential of using LoGiCane as an ingredient in other foods.
LoGiCane is now on supermarket shelves under the Chelsea brand RRP $2.99 for
500 gram pack.
 Best
Sausage won by Best Bacon-maker (4 Nov 09)
A mango and chilli chicken sausage made by Peter Timbs Meats in
Christchurch has been judged the Supreme Award Winner in The
Great New Zealand Sausage Competition. The winning sausage was described
by chief judge Kerry Tyack as
a deserved winner in 2009. "This sausage was a superb combination of chicken,
mango and chilli resulting in a sweet and spicy sausage with huge palate appeal.
This sausage had the X
factor," says Tyack. "It was deliciously aromatic and was generously full of
authentic meat taste, given a dash of extra character via the addition of chilli
and mango. "The judges felt it was an exciting entry with plenty of mealtime
applications
and a broad appeal." An amazing result for Peter Timbs Meats as the company also
won Bacon
of
The
Year in the Lesnies 100% New Zealand Bacon Competition in September
this year. Mango and chilli chicken was one of 12 gold medal winning sausages
in the competition.
Retail Meat New Zealand General Manager Gary Beecroft says he
was very pleased with the high standard of entrants in this year's competition,
which was judged
at the end of October. "It was another fantastic event with quality, professional
judging that brought
out the best sausages on the day." More at TVNZ and
at www.stuff.co.nz.
 Lapping
up the first and best of summer (27 Oct 09)
Tip Top's $1 Scoop Day, an annual event celebrating the start
of summer at Labour Weekend, went down a treat in Wellington. Oriental Parade
Store shopkeeper Jiten Patel said the day had been a success, but would have
been busier without the chilly wind. Despite the new flavours that icecream companies
brought out every year, hokey
pokey remained the clear favourite. "People try different things but they always
come back to hokey pokey – it's a classic." Mr Patel has been serving cones in
Oriental Pde for more than 20 years. Kiwis licked 17.1 million scoops of Tip
Top icecream in cones from dairies and food stores last year. The Oriental Bay
Store is one of 15 "high-roller" outlets nationwide that sell more than a million
scoops between them each year.
Tip Top’s 2009 Ice Cream High-Rollers: Farmhouse Café, Whangarei;
Whites Dairy, Devonport; Waitomo Orchards, Otorohanga;
Verandah Café, Hamilton Lakes; Ollies, Auckland; Bethlehem Four Square, Tauranga;
Iona Dairy, New Plymouth; Cool Cat Ice Cream Parlour, Napier; Renall St Dairy,
Masterton; BP Blue Moon, Palmerston North; Oriental Bay Store, Wellington; West
End Dairy, Kaikoura; Black Cat Super Seven, Nelson; Templeton Convenience Store,
Christchurch; Midway Dairy, Milton, South Otago. More at Dominion
Post.
Woolworths
NZ first quarter sales up (21 Oct 09)
Woolworths Australia yesterday posted a 4.8% increase for its Woolworths, Countdown
and Foodtown New Zealand supermarkets.
The ASX-listed company's first quarter results, to October 4, shows sales of
$NZ1.3 billion for the company's New Zealand supermarkets and comparable sales
of 4.5%, indicating a positive response to its new formats, improved ranging,
private label and stock improvements, it said.
Overall food inflation, of 4.3%, reflected easing cost price pressure on produce,
perishables and bakery items, the company said.
Overall, Woolworths reported sales of $A13.4 billion in the first quarter, up
7.4% exclusing petrol sales and 4.2% including petrol sales.
More at National
Business Review.
Food
prices plunge (15 Oct 09)
The biggest monthly drop in vegetable prices for a decade helped push food prices
down 0.7 percent in September.
Statistics New Zealand said today that in the past 12 months food prices had
increased 3.3 percent, which is the smallest annual rate of rise in over two
years.
The September fall in food prices followed a 0.9 percent drop in August. It is
the first time in four years that two consecutive monthly falls in prices have
been recorded.
Rising food prices have been one of the most stubborn forms of inflation in the
past couple of years. Annual food price inflation was running at 8.4 percent
as recently as July after fruit and vegetable prices rocketed that month due
to the very cold start to winter.
However, warm weather in August saw those rises start to reverse.
In September fruit and vegetable prices together fell 8.4 percent, mainly due
to the massive 12.8 percent fall in the price of vegetables alone.
Leading the way down were a 40.7 percent drop in lettuce prices, a 25.5 percent
reduction in cucumber costs and a 23.5 percent fall in capsicum prices.
More at www.stuff.co.nz.
 Cheesybite
it is (7 Oct 09)
Kraft has unveiled its new name for
the failed iSnack 2.0 - Cheesybite.
Kraft dropped the "web-enabled" name for its new cream cheese
version of Aussie favourite Vegemite after widespread outcry
last week.
More than 30,000 people voted in an online and telephone poll to rename the spread.
There were seven names to pick from: Cheesybite, Creamymate, Smooth, Snackmate,
Vegemate, Vegemild or none of these.
Vegemite Cheesybite proved the overall winner,
with 36 per cent of the vote, followed by Vegemite Smooth at
23 per cent.
The controversy over iSnack 2.0 threatened to damage Kraft's brand after the
initial competition was decided upon by marketing staff.
Kraft dumped the name just days after unveiling it during the AFL grand final
last Saturday.
More at www.news.com.au.
 Apple
bites over Woolworths logo (5 Oct 09)
Australia's largest retailer Woolworths insists its
new logo is a stylised ''W'' or a piece of fresh produce. California-based
technology company Apple thinks
it is an apple, and wants
to stop Woolworths from using it.
Apple has mounted a legal challenge to prevent Woolworths from using the logo,
arguing it is too close to its own.
Apple will have to convince IP Australia, the Federal Government agency that
governs trademarks, to knock back Woolworths' application - filed
in August last year - to trademark its logo.
Apple is spooked by the fact Woolworths has gone for a blanket trademark that
would allow it to slap its branding and logo on every imaginable
product.
Woolworths' application includes a wide class for electrical goods and technology,
putting it in direct competition with Apple should the retailer
choose to brand computers, music players or other devices.
Woolworths has gone into credit cards and mobile phones, so the likelihood of
it going into computers is not too remote.
A Woolworths spokesman said: ''While we can't rule anything out, we haven't got
any plans at the moment.''
The same stylised ''W'' was recently unveiled in New Zealand as part of the logo
for the rebranded Countdown supermarket chain.
More at The
Age.
 42
Below outsourcing its distribution to Lion Nathan (1 Oct 09)
Home-grown vodka company 42 Below is laying off 22 of its 40 local staff and outsourcing the distribution of its products.
Lion Nathan will now distribute 42 Below vodka and all of parent Bacardi's brands. The brewer currently does 42 Below's bottling.
Previously Hancocks Wine and Spirit Merchants had distributed Bacardi products. Bacardi bought the then publicly-listed 42 Below for $138 million in 2006.
Managing director Paul Dibbayawan said 42 Below's current distribution model was unprofitable.
"We were in an unsustainable situation, and this really allows us to get the distribution right.
"It's really about ensuring we have that solid foundation here in New Zealand which will allow us to take the 42 Below brand global."
The company has also stopped making its other spirit products such as Seven Tiki
white rum and Tahiti Dark.
Dibbayawan said it still held the brands but had decided to focus on 42 Below
for the time being.
42 Below has yet to make a profit. In the year to March 2008 it made a $20.2
million net loss, on revenue of $16.7 million. This compared to a loss of $27.2
million on $10.3 million in revenue in 2007.
More at NZ
Herald.
 Kraft
dumps cheesy name (1 Oct 09)
Kraft has bowed to public pressure and ditched the name iSnack2.0 for its new Vegemite-cream cheese blend.
“We have been overwhelmed by the passion for Vegemite and the new product. The new name has simply not resonated with Australians. Particularly the modern technical aspects associated with,’’ said Kraft spokesman Simon Talbot.
In a statement this afternoon, the company said it would once again throw open the challenge to Australians to come up with a new name.
But the company denied it had all been a publicity stunt.
"At no point in time has the new Vegemite name been about initiating a media publicity stunt," Mr
Talbot, said.
Thousands of the jars with the new name will be distributed to supermarkets ready
to go on sale, ensuring that the soon to be scrapped name will quickly become
a collectors' item.
The number of negative comments posted on blogs and on social networking sites
is now running into the thousands, prompting Kraft to step back from the new
name, which was chosen from 48,000 as part of a competition to get Australians
to name the new spread.
Almost 3 million of the promotional ‘‘Name Me’’ jars were sold during the naming competition, suggesting it had been popular.
But the new name has roused almost universal indignation. More at www.stuff.co.nz.
Little
love for Vegemite spread's new name (29 Sep 09)
Vegemite has been an Aussie favourite for almost 90 years, but the
name chosen for a new, more spreadable version of the brown paste
is being
widely condemned.
As when the original was launched in 1922, Kraft turned to the Australian public
earlier this year to find a name for the new creation.
More than 48,000 people submitted potential names - a vast pool from which to
select an appropriate label - but the one the judges settled
on and announced during the AFL grand final on Saturday has been
met with some derision.
"It could quite possibly go down in history as one of the dumbest names ever
coined," wrote The Daily Telegraph's Kate Sikora.
"Worst name for a food condiment I've ever seen," read one of the thousands of
comments on the subject left on Twitter. The name which is causing such consternation
is iSnack 2.0 - as in: "I said 'Do you speaka my language?'
She just smiled and
gave me an iSnack 2.0 sandwich."
The man who dreamed it up - West Australian web designer Dean Robbins - admitted
the name was "a bit tongue-in-cheek".
"The 'i' phenomenon and web 2.0 have been recent revolutions and I thought the
new Vegemite name could do the same," he told the Sydney Morning Herald.
Kraft's head of corporate affairs, Simon Talbot, said the name "Vegemite iSnack2.0
was chosen based on its personal call to action, relevance to snacking and clear
identification of a new and different Vegemite to the original".
More at NZ
Herald.
Foodtown,
Woolworths brands to be phased out in NZ (21 Sep 09)
The Foodtown and Woolworths brands are to be gradually phased out by supermarket operator Progressive Enterprises and replaced by a revitalized, new
generation Countdown brand.
The rebranding, which will take up to five years, will see the company’s stores receive a new modern identity. It was unveiled today at the Countdown Westgate store, which is nearing completion of a full refurbishment.
“The move to one modern brand comes after the success we’ve had with our new generation Countdown stores,” says Progressive Enterprises Managing Director Peter
Smith.
“Over the past three years, we’ve been making significant improvements to our stores to help our customers shop smarter. Our new stores have a diverse fresh food offer, bigger grocery range, wider aisles and provide a brighter and more pleasant shopping experience. It’s about time the outside of our stores reflected the great changes going on inside,” he said.
The new logo – which also replaces the current Countdown identity - symbolises a new beginning for the New Zealand supermarket business.
“The new generation Countdown logo represents fresh produce and our absolute commitment to fresh food. It also represents a new beginning and direction of our business,” Mr Smith said.
He said the Countdown brand was chosen, rather than Foodtown or Woolworths, due to its popularity with customers and the geographically wide spread across the whole of New Zealand.
“We looked very carefully at which of our three brand names to go forward with, and we are absolutely certain that Countdown is what smart shoppers want. The fact is smart shoppers right across New Zealand know Countdown stands for fresh, quality products at a great value price,” Mr Smith added.
 The new Countdown branding will be applied as stores are refurbished and new stores are built.
The new brand also links the company to Australian parent company Woolworths Limited where stores have also been gradually receiving the fresh new symbol.
Woolworths Limited, through Progressive Enterprises, plans to invest up to $1 billion in New Zealand over the next five years.
“We are incredibly confident in the New Zealand retail market and our Countdown brand. The new brand is perfect for the times, and this is the right time to invest in our business,” Mr Smith said.
“We plan to open up to five new generation Countdown supermarkets and transform around 20 Woolworths, Foodtown and older Countdown stores to the new brand and format each year for the next five years.
“We also plan to invest in our supply chain across New Zealand to ensure that we can deliver world-class quality and value to our shoppers,” said Mr Smith,
Through this investment, Countdown will create 2,000-3,000 permanent new jobs in New Zealand. The company currently employs over 18,000 people.
The first store to feature the new Countdown logo is Westgate in West Auckland (previously an older style Countdown store). Immediately to follow are stores in Pukekohe in South Auckland (previously a Foodtown), Milford on Auckland’s
North Shore and Northwood in Christchurch (both previously Woolworths), and Ashburton
(an old style Countdown).
With these changes, Progressive Enterprises will operate 150 supermarkets - 70
branded Countdown, 52 Woolworths and 28 Foodtown.
 Barkers
celebrates 40 years in fruit with new image, new name (15 Sep 09)
Much-loved jam maker Barker’s is celebrating its 40th anniversary.
To mark the occasion, the family business is updating its name to “Barker’s of Geraldine” to better acknowledge its New Zealand heritage and unique location, nestled at the base of the Southern Alps in Geraldine, South Canterbury.
New labels for the Barker’s of Geraldine product range have been crafted, complete with artist-drawn fruit images. Their delicious range of jams are the first to feature the new look.
Barker’s extensive selection of 47 products includes Kiwi favourite Strawberry Jam, New Zealand Tamarillo & Plum Chutney and its original Blackcurrant Fruit Syrup, using Canterbury squeezed berries.
Michael Barker, Managing Director and son of founder Anthony Barker, is proud to continue the traditions started by his father over 40 years ago: “While we have grown significantly, we have held true to the same values my father held dear – integrity, quality and innovation. Our new look reflects those values and our pride in remaining a family-owned New Zealand company.”
Barker’s of Geraldine has long been a champion of the New Zealand grower, using local fruit wherever possible and products that do so now boast a “100% Homegrown New Zealand Fruit” label. “Using only the best quality fruit and vegetables ensures a superior flavour,” says Michael Barker.
The company, based on the corner of the old Barker family farm, is the largest employer in Geraldine. A New Zealand pioneer in fruit preserving, Barker’s of Geraldine continues to innovate and create wholesome, delicious products. Jams and chutneys range from RRP $3.99, Syrups from $4.99. For more information and to view the full product range visit www.barkers.co.nz.
 Where
to find the cheapest groceries (11 Sep 09)
Pak'nSave has topped the list of the country's cheapest supermarkets - for the 10th year running.
A Consumer NZ survey in which 26 supermarkets were visited in six cities has once again ranked the chain as running the country's cheapest supermarkets.
Supervisor Bev Frederikson said the survey showed that Pak'nSave was "well ahead" of its nearest competitors.
"Our surveyors bought from a list of 40 top-selling products including bread, biscuits, milk, fizzy drinks, snacks, cheese, cat food and butter," she said.
"Shopping there [Pak'nSave] saved around $20 and sometimes more than shopping in the dearest supermarket in each city."
Pak'nSave's Albany store produced the cheapest shopping basket, with a $115 transaction.
Foodtown Glenfield was the most expensive, with a $140 total.
Woolworths had the highest prices of the nationwide chains, with prices varying
from $136 to $145.
Woolworths, Countdown and Foodtown stores, owned by Progressive Enterprises,
were recognised for having the most consistent prices.
The survey noted that Foodstuffs' stores - Four Square, New World and Pak'nSave
- have the freedom to offer local specials which meant there was more price variation,
particularly between Pak'nSave stores.
More at NZ
Herald.
Food
prices down (11 Sep 09)
Food prices fell by 0.9 percent in August from July, the largest monthly fall
in three and a half years.
Lower prices for grocery food, and fruit and vegetables accounted for nearly
all of the drop in the food price index, Statistics New Zealand (SNZ) said today.
In August grocery food prices fell 1.3 percent, with bread down 2.7 percent,
chocolate biscuits down 6.3 percent, and cheddar cheese down 6.2 percent.
Prices for cheddar cheese, milk, and butter returned to levels last seen in late
2007 or early 2008, SNZ said.
Fruit and vegetable prices dropped 3.3 percent, driven by a 10 percent fall in
tomato prices, a 21 percent drop for strawberries, broccoli down 21.8 percent,
and avocados down 25 percent.
For the year to August, food prices rose 4.6 percent, the smallest annual increase
since January 2008.
Four subgroups recorded increases for the year, with grocery food up 4.4 percent,
meat, poultry and fish up 9.2 percent, non-alcoholic beverages up 7.9 percent,
and restaurant meals and ready-to-eat food up 3.7 percent.
The fruit and vegetables subgroup fell 1.1 percent in the year to August 2009,
the first annual fall since February 2008, SNZ said.
More at www.stuff.co.nz.
 Warehouse
profits slump on exit from fresh food, liquor (11 Sep 09)
Retailer The Warehouse Group reported a 15.4 per cent fall in full year net profit
to $76.8 million, affected by a $7.4m post tax charge relating to the company's
exit from fresh food and liquor.
For the 53 weeks to August 2, net profit excluding unusual items was up 5.3 per
cent from the previous year to $85.2m, the company said today.
For the second half, net profit excluding unusual items rose 17.8 per cent to
$28.4m.
Group sales for the year slipped 0.8 per cent to $1.72 billion.
Group chief executive officer Ian Morrice said retail sales
demand was expected to gradually improve in the coming year, but uncertainty
would continue to be
a feature of the economic environment. Whether recent signs of economic improvement
would translate into a sustained upturn remained to be seen, he said.
The Warehouse red sheds operation reported sales of $1.53b. Adjusting for the
53rd trading week and discontinued fresh food and liquor categories, sales were
down 0.8 per cent, while same store sales were down 0.4 per cent.
Earnings before interest and tax of $120.2m at The Warehouse were up 6.6 per
cent on the previous year, including $5m profit improvement relating to the exit
from fresh food and liquor.
More at NZ
Herald.
 Fresh ‘n Fruity launches Superfruits™ yoghurt range (10 Sep 09)
Expect to see a delicious new Superfruits™ range from Fresh ‘n Fruity hit supermarket shelves this month in fresh stand out packaging, the first change in ten years!
New Zealand’s top selling yoghurt, Fresh ‘n Fruity, has changed its look, but
still promises the same great taste of juicy, real fruit and delicious creamy
yoghurt that has made it a firm Kiwi favourite*. The bright, fresh look is accompanied
by a whole new range of mouth-watering flavours combining a variety of superfruits
with creamy yoghurt - the first yoghurt in NZ to do so.
A superfruit holds exceptional nutrient richness and antioxidant quality with
appealing fruitylicious taste. Cranberries, goji berries, acai berries, blueberries
and pomegranate are all superfruits found in the new range.
Fresh ‘n Fruity Marketing Manager, Caroline Giller says “The new Fresh ’n Fruity Superfruits™ range gives consumers a new way to enjoy variety and stay loyal to the brand, while at the same time attracting new purchasers.
“We’ve been the first yoghurt brand in New Zealand to tap into the hot Superfruits™ trend, by using a wide and unique range of fruits known to be high in antioxidants and pack a real punch in flavour and taste.”
Fresh ’n Fruity’s new packaging will give the brand a new fresh look, reinforcing
its market leader position and providing a stand-out presence on shelf.
The new packaging is in store now will be promoted via a new TVC which launches
within the month. The new Fresh ‘n Fruity Superfruits™ range is available from 14 September with an RRP of $3.99 in supermarkets nationwide.
The new range includes:
· Supercharge Strawberry · Powerburst Berry
· Mango, Passion & Goji
· Strawberry & Acai
· Blueberry & Pomegranate
· Strawberry & Blackcurrant
www.freshnfruity.co.nz
Recession
changes grocery shoppers' habits - survey (7 Sep 09)
A third of New Zealand families have changed their dinner habits as a result of the economic downturn, according to an online survey.
Conducted by parenting website www.kidspot.co.nz, the survey of over 500 families suggested the recession had prompted a more frugal approach to grocery shopping and less spending on takeaways.
It also suggested a sharp rise in the price of groceries had led to more respondents bulk buying when items were on special, and freezing supplies for future use - particularly meat.
In-house brands now had greater acceptance and were being bought more at the expense of name brands, particularly when it came to staple products like tinned tomatoes, flour, rice, butter and bread.
Fish and some premium cuts of meat were being overlooked more often, and vegetables were being used more commonly as a substitute for meat, according to the survey's respondents.
Families were also planning ahead to avoid impulse buying.
"Mothers now leave the house for their weekly (not daily) shop armed with a list in hand, likely gleaned from the catalogue-advertised specials..." the
website said.
Grocery buyers reported shopping around more than in the past and targeting price-friendly
markets and independent butchers, while chasing the specials at different supermarkets.
More at NZ
Herald.
 Auckland
supermarkets bow to pressure over plastic bags (4 Sep 09)
New World and Four Square stores in Auckland have bowed to public pressure and
will no longer charge for plastic packing bags.
From today, their parent company Foodstuffs is dropping the five cent charge.
It has already scrapped the fee in the lower North Island after customer feedback.
Foodstuffs Auckland GM Murray Jordan says the charge saw the
usage of plastic bags drop by 12 million over the last month and the company
will continue to promote the use of reusable bags.
Mr Jordan will not comment about the ratio of people who supported the charge
compared with those who complained.
However, Green co-leader Metiria Turei is very disappointed by the company's
u-turn. She says part of the reason a price is placed on a waste product is to
make sure the cost of dealing with it is borne by the user. Foodstuff's main
competitor
Progressive
Enterprises
(Foodtown, Woolworths and Countdown) has resisted pressure
to charge for bags. Figures released earlier this week by the Packaging Council
show that efforts by supermarket chains Foodstuffs and Progressive Enterprises
and
cut-price
retailer The Warehouse have reduced the number of bags they used by 22 per cent
in
the five years to July. More at NZ
Herald.
 New
MD for Foodstuffs Wellington (3 Sep 09)
Foodstuffs Wellington will take on a new managing director from February
2010.
The cooperative's chairman Brian Drake yesterday announced the appointment of
Craig Wilson, who comes from the country's biggest
hardware group, Mitre 10.
Mr Wilson worked for Foodstuffs rival Woolworths NZ for 10 years before taking
on management roles at Lion Nathan's Liquor King group and the
chief executive role at Mitre 10 in 2001.
Foodstuffs Wellington's existing managing director Tony McNeil is ending a 12
year run with the company.
Mr Drake said Tony had seen the company grow from a $900 million turnover in
1998 to over $2.2 billion in sales this year and an enviable
market share position.
More at National
Business Review.
 Fresh
'n Fruity eat-a-thon launches new look (1 Sep 09)
Fresh ‘n Fruity, New Zealand’s number one yoghurt*
brand is rebranding to a fruity new packaging. To promote this
- Fresh ‘n Fruity held a yoghurt eat-a-thon competition, where
consumers ate their way through the yoghurt in the old packaging!
Shoppers were invited
to come along to Sylvia Park, Pak ‘n Save on Thursday 27 August to compete against
one another in a controlled
environment, to see who could consume the most Fresh ‘n Fruity yoghurt in 20
seconds.
Competitors were rewarded with Pak ‘n Save vouchers and Fresh ‘n Fruity spot
prizes such as moonhoppers which saw audience members bouncing around during
the event.
(*AZTEC report on yoghurt category w/c 10th August MAT)
The
new Fresh ‘n Fruity packaging is on shelves now at all supermarket and convenient
stores nationwide.
Also launching, new Fresh ‘n Fruity Super Fruits yoghurt. No one does fresh and
fruity
like
Fresh ‘n
Fruity.
www.freshnfruity.co.nz
Retailers'
deal sees bag totals melting (1 Sep 09)
A voluntary agreement by big retailers has cut the number of plastic shopping bags by 157 million over five years - almost a quarter of the original total.
Charging for shopping bags, a new strategy by some retailers, had only just begun when the results were counted.
Figures released today by the Packaging Council show shoppers at supermarket chains Foodstuffs NZ and Progressive Enterprises NZ and cut-price retailer The Warehouse reduced the number of bags they used by 22 per cent in the five years to July.
The agreement has now ended, but Foodstuffs and The Warehouse have stepped up efforts by introducing a charge for plastic bags.
Paul Curtis, executive director of the Packaging Council, which represents retailers and manufacturers on packaging issues, said more than half the reduction was achieved in the past two years.
"Our message has been very simple; if you don't need a plastic bag, don't take one, and remember to take your reusable bag when you shop," he
said.
Mr Curtis said giving out fewer bags, combined with moves to make bags more lightweight,
had cut the total amount of plastic used in shopping bags by 28 per cent - equivalent
to 34 million two-litre plastic drinks containers.
Progressive Enterprises (Foodtown, Woolworths and Countdown) has resisted pressure
from GetReal to charge for bags.
More at NZ
Herald.
 Jack
Daniel’s Single Barrel gets an image update (31 Aug 09)
Jack Daniel’s Single Barrel Tennessee Whiskey is undergoing a packaging update. The new refined bottle takes its cues from a classic decanter with a thick glass base and rounded, smooth edges reflecting the smooth charcoal-mellowed character of this full-bodied whiskey. The new Jack Daniel’s Single Barrel bottle will be available throughout New Zealand beginning in September 2009.
“The updated package reflects the brand’s ultra premium nature while recognising the authenticity and masculinity of Jack Daniel’s,” said Mark
Grindstaff, Jack Daniel’s US Brand Marketing Director. “The bottle design improves visibility, making it easier to see on the shelf and behind the bar, and better communicates the status of the brand. We believe it will attract a sophisticated, discerning consumer.”
To mark its distinctive nature, each bottle is hand-labeled with its rick, barrel number and individual bottling date -- signifying the distinct taste profile of the whiskey from a single barrel. The bottle has a thick glass base and wide shoulders giving it a “cut crystal” appearance. The redesigned label has a black background with gold font, and the raised scripted signature of Jack Daniel is blown into the glass across the side of the bottle. The new bottle retains the fluting around the neck which harkens back to the iconic bottle of the parent brand and a wood cork stopper. A coin is encased in the top of each wooden stopper.
The packaging update is a highly anticipated move in the Jack Daniel’s Family of Fine Whiskeys distributed by Hancocks in New Zealand. The success of the new packaging for Gentleman Jack in 2007 saw domestic sales grow 44% in the first 12 months following the introduction. “We believe the Jack Daniel’s lover will appreciate the new look of Single Barrel,” says Grindstaff.
Jack Daniel’s Single Barrel is also available to purchase by the barrel for those exclusive connoisseurs who would like to enjoy the taste of their very own barrel. Each barrel can be personally selected by the Jack Daniel’s Master Distiller, Jeff Arnett, or there is the opportunity for customers to visit the Lynchburg distillery and hand select their own barrel. Each barrel comes with personalised medallions around the neck of each bottle, the actual barrel from which the whiskey came and a permanent brick at the distillery bearing the customer name.
Jack Daniel’s Single Barrel Tennessee Whiskey is a 90-proof whiskey and the world’s only charcoal-mellowed single barrel Tennessee whiskey. Each barrel of Jack Daniel’s Single Barrel is matured in selected areas of the warehouses where the whiskey’s colour and taste deepen and mature an extra measure during the changing Tennessee seasons. The Master Tasters then sample the whiskey and set aside the barrels with the most intense maturation. The bold, full-bodied taste of Jack Daniel’s Single Barrel -- toasted oak flavour and intense vanilla and caramel essences -- is the work of craftsmen with a singular devotion to old-time whiskey- making.
Progressive
brands to merge? (28 Aug 09)
Woolworths-owned supermarket retailer Progressive Enterprise is expected to announce
the merger of its three supermarket brands into Countdown in
the next fortnight.
The move would spell the end of the Foodtown and Woolworths brands in New Zealand.
A brand merger has been the subject of analysts' speculation in the past few
months after talks with the company about the best store concept in New Zealand
to compete with rival Foodstuffs, particularly its Pak'n Save stores.
To this end Progressive has been rolling out a more customer-friendly Australian
store format in its New Zealand supermarkets.
Progressive is owned by Australian retailing giant Woolworths. Its chief executive,
Michael Luscombe, hinted an announcement of the brand change
was imminent when
delivering the company annual results in Australia yesterday.
The company reported a net profit of A$1.83 billion (NZ$2.26b) on 5.4 per cent
higher revenue of A$49.5b.
When asked if there was an update on the brands in New Zealand becoming Countdown,
Mr Luscombe said Progressive's chief executive, Peter Smith, would be making
a major announcement in New Zealand in the next two weeks.
Mr Luscombe described the New Zealand supermarket performance as a success story
and affirmed Woolworths was in New Zealand for the long term.
More
at BusinessDay.
 Woolworths
pleased with NZ supermarkets (27 Aug 09)
Australia's Woolworths Ltd today expressed satisfaction with its New Zealand
supermarket business, particularly in the second half of the year.
The company's New Zealand Supermarkets, which include Countdown, Foodtown and
Woolworths stores, notched up annual earnings before interest and tax (Ebit)
of $NZ194.9 million, up 2.8% from last year.
The previous year had 53 weeks, so the rise is 4.8% if a 52-week comparison is
used.
The company competes with Foodstuffs, a co-operative which runs New World, Pak'n'Save
and Four Square stores.
Foodstuffs and Woolworths together have about 96% of the grocery market. Sales
were $NZ4.96 billion, up 3.9% on a 52-week comparison. The gross margin rose
three basis points to 21.9% and the company attributed this to improved buying.
Woolworths bought Progressive Enterprises in late 2005 and said then it would
take three years to put the supermarkets in a competitive position.
It said today that the repositioning of the business was on track but "there
remains much to do".
The company said it had 23 sites in the pipeline in New Zealand with three opening
in 2010.
Overall Woolworths reported a 12.8% rise in annual profit and forecast earnings
growth of up to 11% this year. More at National
Business Review.
Dow
Design’s groundbreaking new look for Fresh’n Fruity (25 Aug 09)
New Zealand brand design expert, Dow Design, has masterminded
the brand
platform and new image for Fonterra Brands’ Fresh’n Fruity yoghurt range
hitting
supermarket chillers next week (in supermarkets nationwide from 31
August 2009).
While most packaging has a logo and separate imagery, Dow Design has broken new
ground by making the logo the actual pack design, with the evolving vines and
fruit
communicating the personality of each range.
Fonterra’s brief was to create a distinctive and memorable design to differentiate
the
Fresh’n Fruity brand from competitors. ‘The packaging had to have the personality
and
attractiveness that is the long established Fresh’n Fruity world,’ says Dow designer
Andrew Sparrow.
Bursting with fruit imagery encased in fresh white space, Fresh’n Fruity’s logo
has
been reworked into a leafy device complete with vines that change to suit the
product
range.
‘This trademarked imagery will keep Fresh’n Fruity ahead of the pack, while making
it
easy for yoghurt lovers to find their favourite brand in the supermarket chiller,’ says
Andrew.
‘Fresh’n Fruity’s image overhaul is another outstanding example of how Dow’s
individual design process connects consumers emotionally with brands to
consistently deliver improved performance and sales,’ he explains.
Dow Design’s Fresh’n Fruity offering follows recent successes in re-branding
iconic
local brands such as Kapiti cheese, Robert Harris, Living Nature and Arano juice.
www.dowdesign.co.nz
 Lindauer
Sauvignon - the Savvy new way to celebrate (25 Aug 09)
With the launch of Lindauer Sauvignon, New Zealand’s most successful sparkling wine range teams up with New Zealand’s most successful grape variety, offering wine lovers an exciting, fresh way to add sparkle and zest to any occasion. Lindauer
Sparkling Sauvignon Blanc is a newcomer to the Lindauer family and is the savvy new way to celebrate.
Sauvignon Blanc is now firmly established as New Zealand’s favourite grape variety, while Lindauer has been the country’s sparkling wine of choice since its release back in 1981. Lindauer has continued to set the standard with innovation, delivering world-class sparkling wines that offer outstanding value for money and uncompromised quality.
The new and innovative Lindauer Sparkling Sauvignon Blanc is crafted from 85% Sauvignon Blanc, complemented by Chardonnay and Pinot Noir.
Winemaker Jane de Witt describes Lindauer Sauvignon as light and easy-drinking. “The wine displays vibrant passionfruit aromas topped off with a fresh gooseberry zest and a lively Sauvignon sparkle - the savvy new way to celebrate any occasion.”
Over the years, the award-winning range has been extended from the original Lindauer Brut to include Lindauer Rosé, the slightly sweeter Lindauer Sec and the unique, strawberry-infused Lindauer Fraise. The Lindauer Special Reserve range has also grown beyond its original Brut Cuvée to include the richer, slightly sweeter Cuvée Riche, the Chardonnay-dominant Blanc de Blancs and vintage-specific Lindauer Special Reserve Vintage.
Lindauer Sauvignon (750ml) goes on sale nationwide from late August (RRP $14.99), look for it in wine shops, grocery stores and restaurants.
www.lindauer.co.nz
 Monteith’s eyes cider market (14 Aug 09)
Brewer Monteith's is turning its hand from hops to fermented apples as it looks
to tap into New Zealand's growing $4.5 million cider market.
The DB Breweries-owned West Coast brewery expects to have its 100 per cent pure
New Zealand sourced Crushed
Apple Cider on tap and in bottles in bars nationwide from September.
Monteith's brand manager Russell Browne says cider is becoming increasing popular
in New Zealand with annual sales growing at 13 per cent.
"Kiwis are keen on natural products that have a great taste - not products made
from concentrates. And currently there's a flow of New Zealanders returning from
their OEs and bringing with them the tastes they have developed in the old country."
In Britain the cider market is worth a massive 1.8 billion a year (NZ$4.42 billion)
and is the fastest growing category within the Beers, Wines & Spirits
sector (BWS). Even in the on-trade, where the recession has hammered the pub
industry, cider is one of only two categories in growth.
Cider has continued to grow in popularity over the last few years, which has
largely been driven by consumption for over ice brands such as Magners.
Monteith's 4.5 per cent alcohol by volume (ABV) offering will also be available
from supermarkets and liquor stores with a recommended retail price of $14.99
per four pack.
More at www.stuff.co.nz.
 Vegemite
renaming includes 'Tigermite' (7 Aug 09)
More than 30,000 suggestions from New Zealand and Australia for the name of
the new flavoured Vegemite are rolling in to Kraft Foods.
The company created the new flavour after a survey of thousands of Vegemite eaters.
The result was a Vegemite mixed with cream cheese for a smoother, more spreadable
consistency.
Just like the original, named in a national poll in 1923, the new version will
be named by a public contest.
Some of names submitted by New Zealanders for the new flavour include Tigermite,
Rockermite, Dynamite, AussieNZjam, and Mitey-licious.
Kraft plans to announce the name of the new spread
in September, limited numbers of jars will be given for
free to the public at two Auckland supermarkets on Tuesday.
The Pak 'N Saves at Botany and East Tamaki will receive 45 cartons of stock for
distribution to the public on a "first come, first served" basis from 10.30am,
Kraft Foods Australia/New Zealand spokesman Simon Talbot said.
More at www.stuff.co.nz.
 Supermarket
move by icecream maker (6 Aug 09)
Emerald Group is considering plans to put its high-end New Zealand Natural ice
cream brand into Australian supermarkets after establishing more than 50 parlours
in four states.
The move comes as American icecream maker Ben & Jerry's prepares to launch its
chunk-filled icecream bar franchises in Sydney and Melbourne from September.
NZ Natural chief executive Shane Lamont said the move into Australian
supermarkets had been under serious consideration as part of the company's Australian
expansion plans. It already sells the product in some speciality supermarkets
in Western Australia, where it also has parlours. Other parlours are in New South
Wales, Victoria and Queensland. Mr Lamont said Ben & Jerry's is already a competitor
in 80 per cent of the 21 countries where New Zealand Natural had 650 outlets,
including the US and
a concentration of Asian
countries. Ben & Jerry's has 417 outlets in the US and 380 globally.
Ben & Jerry's Australian brand manager, Caroline Simpson, said
New Zealand could be the next launch pad for the icecream once the brand was
established in Australia. Australia is the world's third-biggest consumer of
icecream, at 18.5 litres per person a year. That compares with the United States'
per head consumption of 23 litres a year and New Zealand's of 20 litres. More
at BusinessDay.
Foodstuffs
shoppers pay for bags (3 Aug 09)
New Zealand shoppers at New World, Four Square and Pak'nSave supermarkets will
be charged for plastic bags from today.
Foodstuffs, owner of the three supermarket chains, will charge shoppers five
cents per plastic bag in a bid to cut down on the use of plastic bags and encourage
use of reusable bags.
Shoppers at PAK'nSAVE in the North Island have been charged for bags for around
20 years.
A portion of the profits made from the sale of plastic bags will be donated to
the Keep New Zealand Beautiful charity.
Foodstuffs uses around 270 million plastic bags each year, although a the business
has cut use by 19 per cent in the past two years.
More at FOODWEEK.
 Discount
food stores worry nutritionists (29 Jul 09)
A new discount store selling junk food will feed our growing obesity epidemic
by encouraging bad eating habits, dieticians say.
Reduced To Clear has arrived in Wellington, selling products - some past their
best-before date - at half the price or less when compared with supermarkets
and dairies.
Rongotai's store, which opened yesterday, is the second in New Zealand.
Directors Sean Hills and Andy Vermeulen say they are helping reduce waste and
offer cheap alternatives in a tough economic climate. "We see it as helping the
manufacturers as well, because it's stuff they'd dump otherwise," Mr Vermeulen
said.
Mr Hills said a lot of customers at their South Auckland store were from communities
where treats were rarely afforded, and were happy to be able to buy novelties
for children's birthday parties.
One of their major stockists is Cadbury. Cadbury spokesman Daniel Ellis said
the company did not recommend selling products after its best-before date, but
had an arrangement with Reduced To Clear its only such deal to sell excess stock. "Generally
the supermarkets won't take it because they can't sell it in time."
Nutritionists and health activists have criticised the deal and the shop, saying
it is irresponsible to offer cut-price junk food to an increasingly overweight
nation. More at Dominion
Post.
 Foodstuffs
bosses moving on (24 Jul 09)
Two of New Zealand’s three Foodstuffs co-operatives will have a change of leadership in the near future, with the heads of the Auckland and Wellington operations both moving on from their roles.
While Foodstuffs (Wellington) managing director Tony McNeil has already signalled that he will be leaving his position in March next year, Tony
Carter announced this week that he would also be stepping down from
the roles of managing director at both Foodstuffs Auckland and Foodstuffs (NZ)
in two years.
Mr Carter has indicated he intends to focus on independent directorship roles
in the future, and would not be seeking another full time executive position.
While he is not willing to talk about his legacy just yet, Mr Carter said he
will have been with Foodstuffs for 17 years by the time he retires from his managing
director positions and it was time for the company to look forward to the next
phase in its leadership.
He added that Foodstuffs had always taken a long-term view to succession planning.
“This has ensured that our unique culture and values are maintained and our strategies are kept consistent. So even though my departure will be nearly two years away, this continued approach will enable the board time to find the right person to lead our organisation into the future.”
An announcement of a successor is expected early next year, at about the same
time that Foodstuffs (Wellington) will have a new managing director after Mr
McNeil departs.
More at National
Business Review.
Supermarket
sales up at NZ stores owned by Woolworths (23 Jul 09)
New Zealand supermarkets owned by Australian company Woolworths sold $5 billion worth of goods in the 52 weeks to June 28.
Woolworths has the Foodtown, Countdown, Fresh Choice and Woolworths brands in New Zealand and competes with locally owned co-operative Foodstuffs.
Woolworth said its annual New Zealand supermarket sales were up 3.6 percent in New Zealand dollar terms and after adjustment. The company's financial year in 2008 had 53 weeks in it and this was adjusted to 52 for comparison.
Fourth quarter sales increased by 4.8 percent but were up 5.5 percent when adjusted to make them comparable.
"Our significant business improvement in our supply chain, service levels, refurbishment and amenity initiative are gaining traction particularly in the last quarter, despite the difficult conditions in New Zealand," said Peter
Smith, managing director of Progressive Enterprises, the New Zealand
supermarket unit. The company opened three new supermarkets and refurbished 24
stores in New Zealand in the year.. More at National Business Review.
 How
to down-size your brand image (15 Jul 09)
What a shocker of a time to be in advertising/marketing/PR for Cadbury.
I suppose it seemed like a great idea at the time: downsize the (250g) chocolate
block by 50g, save some money, add in some nasties and take out some goodies,
and disguise it all as a better experience for the consumer along with “Great
New Packaging”. And hey presto! You’ve fought that evil thing we call “recession” (never
mind that chocolate is largely considered recession-proof as it’s a “trivial
purchase”).
Cadbury would’ve likely gotten away with it 10 years ago, but things have changed,
friends. It started with a Twitter voice and a website, and then
a YouTube “product shrinking” demonstration.
It’s culminated in some shocking PR on Campbell Live and an ad by Kiwi chocolate
company Whittaker’s, which has proven with an extremely simple presentation that
its product is superior. (Worse!)
200g compared to 250g. 21% cocoa compared to 33% cocoa. Added vegetable fat,
or pure cocoa butter? Made by dingoes or made by Kiwis?
More opinion from Hazel Phillips at National
Business Review.
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