Retail News March 26

Equipping you with the knowledge to succeed

Welcome to the latest edition of Retail News, your premier source for the latest insights, trends, and innovations in the FMCG retail industry. Whether you’re a seasoned professional or a newcomer, we bring you the news analysis and thought leadership that helps shape the future of retailing in Ireland.

Inside this issue, our Chief News Reporter, Pavel Barter, examines the issue of commercial vacancy rates in towns across the country (Page 2). We report on the launch of Guaranteed Irish Month (Page 13). Irish Grocers Benevolent Fund President of Appeals, John O’Connor from Tayto Snacks reflects on a lifetime spent in the Irish grocery sector, his decision to retire this year, and why the IGBF remains as important as ever (Page 14). We also reveal the SuperValu Store of the Year Award winners (Page 20), while Jean Smullen highlights the wine brands set to soar for spring (Page 41).

As the retail landscape continues to evolve, our insights offer a valuable perspective for anyone looking to stay ahead of the curve in today’s competitive market.

We hope this edition of Retail News equips you with the knowledge to thrive in a dynamic retail environment.

Brian Clark

Advertising & Marketing Director, Retail News

New nicotine bill risks flawed approach due to lack of scrutiny; Aldi win

Irish shoppers seek Valentine’s Day romance at home.

Guaranteed Irish Guaranteed Irish Month is calling on consumers to ‘Look out for the G’ in stores nationwide.

John O’Connor, Managing Director, Tayto Snacks, has been asked to be IGBF President of Appeals on many occasions. This time, he said yes. He explains why, as he looks back over a stellar career in Ireland’s grocery trade.

20 SuperValu Store of the Year Awards

The winners of the SuperValu Store of the Year Awards 2026 were revealed at the retailer’s national conference in Killarney.

22 Hale Vaping

Regulatory changes mean that Ireland’s vaping market will evolve, not disappear, according to Hale Vaping.

28 Iced Treats: Slushee

How a phone call from Hollywood was the opportunity of a lifetime for the Slushee brand.

28 Safefood

New research from Safefood reveals that Irish children are exposed to unhealthy food marketing online every four minutes.

36 Dairy & Ice Cream

A look at the Dairy & Ice Cream sector, including the continued success of Avonmore and the benefits of Dairyglen's fully managed ice cream solution.

41 On the Vine

Jean Smullen reveals some of the wines guaranteed to excite your customers this spring season.

48 Employment Law

The key points for retailers from the recent WRC update of the Code of Practice on Access to Part-Time Working, its first update in 20 years.

What can be done to combat vacancies?

A NEW survey suggests the national commercial vacancy rate around Ireland is at its highest for decades. According to GeoDirectory’s Commercial Buildings Report, 14.6% of commercial premises were vacant in Q4 2025, amounting to 30,687 empty units.

The outcome for convenience and grocery stores is less footfall on the streets. “Commercial vacancies impact the ambience and vitality in a town centre,” explains Tara Buckley, Director General of RGDATA. “It’s a disincentive for people to visit the town.”

Commercial vacancies feed into the perception of a town’s attractiveness, notes Vincent Jennings, CEO, CSNA: “There isn't much purpose of going to an area where there isn't life. People go to convenience stores for discretionary purchases and the occasional planned purchase. If four or five shops are boarded up on a street, there are fewer reasons to visit the local convenience shop.”

Tara Buckley, Director General, RGDATA.

GeoDirectory’s report suggests this is a regional issue. Dublin’s commercial vacancy rate was recorded as 13.5% but Shannon in Co. Clare had the highest at 34.5%. Meath had the lowest recorded county commercial rate at 10%; Sligo was the highest at 20.8%. Finbarr Filan, who runs a Centra in Sligo town, disputed the GeoDirectory findings.

“On my street, there are two vacant units currently,” he said. “That's not an issue. If there were 15 vacant units, that's an issue. In most towns we talk about commercial vacancies on three or four streets but the peripheral streets, which 30 years ago were full of small little shops, have a higher vacancy rate because they're off the beaten path.”

The triple whammy of remote working, out-of-town shopping and online shopping, is said to have contributed to a decline

around Ireland. A spokesperson for Town Centre First, a government policy that aims to regenerate towns, told Retail News: “Many traditional town centres have suffered from a decline in retail activity due to the loss of their immediate population base and shifting retail patterns, including an increase in online sales.”

Filan called out e-commerce platforms such as Timu and Shein which are “not paying rates, VAT, import taxes, tariffs, anything”. Moves are being made to address this matter. From July 2026, the EU will charge a €3 levy on parcels entering the block in an effort to curb the dominance of online stores from outside member states.

Town Centre First (TCF) was launched in 2022, with the appointment of 26 Town Regeneration Officers across 26 local authorities. Tara Buckley has seen some areas benefit. “A few towns have addressed vacancies by putting in digital hubs or work-spaces which keep town centres vibrant,” she notes, citing the example of Croom in Limerick, which developed an

enterprise centre to bring footfall into the town centre. Town centre health checks and footfall data measurements have been implemented by some local authorities to monitor the vibrancy of town centres.

Vincent Jennings, CEO, CSNA.

Retailers believe there is no magic bullet solution. Instead, town centre renewal requires input from committed townspeople, a positive local authority, and reviews of planning legislation to prevent edge-of-town or out-of-town retail developments.

RGDATA would like to see the imposition

commercial

of vacant site levies to ensure property owners “don’t let sites fall into dereliction and to incentivise them to get them back up and in use. Some county councils are showing that if you put your mind to it, it is possible to address these issues and come up with solutions to vacancy and dereliction,” said Tara Buckley. “Best practice should be shared across other local authorities.”

Some councils say they have limited powers to resurrect long term vacancies, though. According to a recent report in the Sunday Business Post, Dún LaoghaireRathdown County Council is at loggerheads with a major retailer over their alleged possession of four retail units that were vacant for over 20 years. The council has called for greater powers to deal with vacant and unoccupied buildings.

But is it as simple as reopening derelict retail spaces for use? “Are we going to put a business into a building just to see something else fail?” wondered Finbarr Filan. “We don't need as much retail space as we had 50 years ago. If a place is vacant, there's no point in saying, ‘We want you to open this’. What are you going to put into it? If six clothing shops have closed over the last year on a street, are you going to put another clothing shop in there? You have to address the demand first.”

Perhaps, suggested Vincent Jennings, these buildings are no longer fit for retail: “Maybe they need to be considered for something else. Maybe the local councils should incentivise people to look at them as residential properties.”

Retailers are aware we cannot turn the clock back. Filan argued that while strong retail centres are spaced out around the country (Galway, Castlebar, Sligo, Ballina, etc.), smaller satellite towns around them (Athenry, Tubbercurry, Ballymote, for example) “are never

going to go back to the type of town they were 50 years ago. We need to make those core retail towns very strong. The smaller towns need to become great places to live with all the basics: a shop, pub, takeaway. If you want to shop, you go to the bigger town. That's what you see all over Europe: strong retail cores in larger towns that people move in and out of.”

Town Centre First is transitioning

to a “scaled up permanent programme across the country in line with the programme for Government”, their spokesperson told us. An additional 26 additional TCF plans “will be launched shortly” and “68 new Town Teams (which include local business representatives) have been established to build a Town Centre First pipeline across the country”.

Filan, a former member of the government advisory group for TCF, believes that while the concept is good, the project needs to focus on fewer but stronger towns.

“We need to do what's right for the business community and our towns, as opposed to throwing money around to keep every little town and village happy,” he insists. “If you do up a square in a small town, it'll make it prettier, but it's unlikely to increase footfall. Why would you drive from your big town to see the new square in a town 15 miles away?”

ECR Ireland announces new CoChair

MICHAEL Donohoe, Senior Commercial Manager, Tesco Ireland, has been appointed as the new retailer Co-Chair of ECR Ireland.

Michael has been the Tesco Ireland representative on the ECR Ireland Steering Group since 2023 and was on-stage at the most recent ECR Ireland Leaders Forum in May 2025, when he discussed how the ECR Hot Topics relate to Tesco.

“Tesco Ireland have been on the Steering Group of ECR Ireland since it started as we see it as a great place for the industry to discuss how best we can work together, while also becoming aware of the latest international developments in the grocery trade,” Michael noted. “I see ECR Ireland as a centre for learning, almost like a ‘Grocery University’. My ambition during my time as Co-Chair will be to see how we can enhance learning and add greater value to all members of ECR Ireland.”

Ireland.

Michael, along with Paul Kelly (Unilever) will become the new Co-Chair team at ECR, supported by a strong Steering Group comprised of senior executives from retailers, suppliers and service providers in the retail & CPG sector.

Declan Carolan, Managing Director, ECR Community, and General Manager, ECR Ireland, says,“It’s great that Michael will take this role. He is a huge advocate for continuous learning within the industry and very much understands collaboration and effective in-store activation through his role and relationship with many suppliers in the trade.

“I wish to offer thanks to Edel Russell for her leadership while Co-Chair of ECR Ireland for the last three years. Edel’s tenure oversaw a period of growth for ECR Ireland with significant increase in annual ECR conferences and ECR member companies.”

Innovation programme to accelerate growth of Ireland's seafood sector

LEADING seafood businesses from across Ireland gathered in Dublin recently to take part in a new innovation programme aimed at accelerating growth in Ireland’s seafood industry through customer-focused innovation.

The new programme is designed to equip businesses with the tools and capabilities to embed innovation at the core of their business models and is being run by Bord Iascaigh Mhara (BIM), Ireland’s Seafood Development Agency, and supported by the Government of Ireland and the EU under the European Maritime, Fisheries and Aquaculture Fund.

Opening the programme, Minister of State at the Department of Agriculture, Food and the Marine, Timmy Dooley TD, gave participating companies from six counties a stark reminder that innovation has moved from being a discretionary investment to a commercial imperative. “Changing consumer preferences, retail dynamics and sustainability expectations are reshaping market opportunities,” he said. “In today’s marketplace, innovation is no longer a ‘nice to have’ – it’s essential for survival and differentiation.”

Similar to other industries, Ireland’s seafood industry faces intensifying challenges caused by volatile trading conditions, including rising costs and inflation and reduced supply, leaving limited scope for price-led growth.

Richard Donnelly, Interim CEO at BIM, explained that the programme aims to prompt a broader shift in mindset, encouraging companies to place innovation at the centre of their business models: “The only way seafood businesses can help defend their margins and unlock new revenue streams is by putting structured

Pictured are (l-r): Saroj Kapadne, Keohane Seafoods; Graham Goff, Atlantis Seafoods; Sheila Garvin, The Garvin Seafoods Company; Paul Ward, Head of Business Intelligence, BIM; Timmy Dooley TD, Minister of State at the Department of Agriculture, Food and the Marine; Hugh O’Malley, Achill Oysters; Séamas De Roiste, Bantry Bay Premium Seafoods; Yvonne McCarron, Atlanfish Ltd; Emer Kelly, Keohane Seafoods; and Áine Lynch, Oceanpath.

innovation frameworks in place. Only by doing this, can sustained growth take place.”

Keohane Seafoods, Atlanfish, Bantry Bay Premium Seafoods, Oceanpath, The Garvin Seafoods Company, Achill Oysters, and Atlantis Seafoods were selected to take part in this year’s programme.

New CEO appointed at Safefood

SAFEFOOD, the all-island body dedicated to promoting awareness and knowledge of food safety and nutrition on the island of Ireland, have announced the appointment of Joanne Uí Chrualaoich as their new Chief Executive Officer.

A Cork-based scientist and public health leader with over 18 years of experience across government, academia, and industry, Uí

Chrualaoich steps into the role at a pivotal time, as shifts in how, where and what people eat across the island heighten the importance of Safefood’s work.

Joanne joins Safefood from the Department of Health (IE), where she served as Head of Population Health Screening and Cardiovascular Policy. Her career also includes 16 years

at University College Cork’s School of Food and Nutritional Sciences, where she was Director of the Food Industry Training Unit.

“The work of Safefood is a cornerstone of the all-island health and food safety infrastructure, and I am delighted to lead an implementation body that remains central to North-South cooperation,” noted Joanne Uí Chrualaoich. “Growing up in a border community, I have a deep appreciation for the vital role these partnerships play. My goal is to leverage my experience in both the food and health sectors to drive organisational growth while maintaining the strong, collaborative links I have built with colleagues in both the Department of Health in Dublin and the Department of Health in Belfast.”

Under Uí Chrualaoich’s leadership, Safefood is prioritising the development of its first long-term strategy, Safefood 2036. This project aims to look beyond immediate work programmes to address how rapid changes in technology, supply chains, and consumer habits will impact public health over the next decade.

“The organisation is at a point of real maturity,” Joanne explained. “It’s the right moment to step back and ask ourselves what our long-term goal should be. Safefood 2036 is about thinking boldly. We will listen to our partners, the food industry, academia and critically, the public to ensure our work remains credible, relevant, and focused on improving lives across the island.”

FSAI tackles misinformation in food safety

THE Food Safety Authority of Ireland’s (FSAI) Food Safety Consultative Council recently held an open meeting to explore the growing impact of misinformation on food safety. ‘Navigating Misinformation in Food Safety’ brought together leading experts to examine how misinformation spreads, its real-world consequences, and the approaches required to respond to it effectively.

Over 250 people registered for the event, which took place at the Convention Centre Dublin, and featured a line-up of speakers from the FSAI, a medical doctor, representatives from University College Dublin and the Irish Cancer Society. Journalist and entrepreneur Mark Little delivered the keynote address.

Chaired by Suzanne Campbell, author and journalist, the event also offered insights into the psychological and behavioural factors that contribute to the spread of misinformation, particularly in digital environments. Discussions examined the impact of misleading or inaccurate information on consumer confidence, risk perception and public health, and considered practical approaches to strengthening food safety communication.

Greg Dempsey, Chief Executive, FSAI, highlighted that while digital platforms provide important opportunities for engagement, they also present significant challenges: “In today’s digital environment, misinformation can spread faster and further than ever before. When it comes to food safety, inaccurate or misleading information can distort risk, create unnecessary fear, and, in some cases, influence behaviours that may put public health at risk. As we navigate an increasingly complex information landscape, it is essential that food safety advice remains firmly grounded in science and communicated in a clear and transparent manner.”

DRS

records 2.5 billion

Pictured are Jamie Knox, Chair, Food Safety Consultative Council; Gail Carroll, Director of Regulatory Affairs and Compliance Building, Food Safety Authority of Ireland; Greg Dempsey, CEO, Food Safety Authority of Ireland; and Mark Little, Journalist and Entrepreneur.

Addressing misinformation requires sustained effort, collaboration, and a strong commitment to protecting public trust, he insisted: “The FSAI remains committed to ensuring that consumers have access to accurate, evidence-based information to support informed decisions.”

Contributors also included Professor Ciara Greene, School of Psychology, University College Dublin; Dr Gary McGowan, Doctor, Physiotherapist and Trainer; Jane Ryder, Communications Manager, FSAI; Jill Murphy, Senior Technical Executive, FSAI; Dr Claire Kilty, Head of Research, Irish Cancer Society; Rob Philips, Chief Specialist Environmental Health, FSAI and Gail Carroll, Director of Regulatory Affairs and Compliance Building, FSAI.

cans and bottles Re-turned

RE-TURN, the administrator of Ireland’s Deposit Return Scheme (DRS), recently celebrated the milestone of 2.5 billion drinks retainers Re-turned, just over two-years on from the launch of the scheme in February 2024. Over the past two years, public participation in the scheme has continued to grow, with more than 1.4 billion cans and bottles returned across Ireland in 2025 alone.

The figures reflect the continued growth of the scheme nationwide, which recorded 874 million returns in 2024 between its launch in February and the end of the year.

Since the introduction of the scheme, the overall recycling rate for in-scope containers has risen from just 49% to an estimated rate of over 90%, with approximately 76% of containers captured directly through the DRS and the remaining amount collected via mixed dry recycling.

“Two years on, the Deposit Return Scheme has become part of everyday life for people across Ireland,” said Ciaran Foley, CEO of Re-turn. “Huge credit must go to the Irish public, whose engagement with the scheme is translating into measurable environmental benefits across the country and supporting Ireland’s transition to a cleaner, greener future. This success belongs to people across Ireland who have embraced the scheme. Their collective efforts are helping to create a cleaner, more sustainable Ireland for all.”

The positive environmental impact of the scheme continues to be evident nationwide. Irish Business Against Litter’s (IBAL) latest annual survey reported that cans and plastic bottles are now 60% less common than when the scheme was first introduced in early 2024.

In addition to its positive environmental impact, the DRS has

Ciaran Foley, CEO of Re-turn.

delivered significant community and social value since its launch. More than 4,600 schools, clubs, and community organisations engaged with the Deposit Return Scheme to support local fundraising initiatives, delivering meaningful benefits at a grassroots level across Ireland.

Since its launch in June 2024, the Return for Children charity initiative has continued to grow, with drinks containers collected at events, workplaces and community initiatives raising over €410,000 to date, with more than €300,000 raised during 2025 alone for six national children’s charities.

“This year, our focus will remain on continuing to grow the engagement and participation with the Deposit Return Scheme. While the rate of growth we’ve seen to date is very positive, it is essential that we maintain momentum to capture the containers which are not being separately collected and recycled,” said Ciarán Foley.

Skillnet Ireland launch new strategy

SKILLNET Ireland have launched their new strategy, ‘Empowering Enterprise 2026-2028, A Strategy for Next Generation Capability’ which sets out Skillnet Ireland’s ambitions for the future of Irish business and workforce. The strategy presents a roadmap for strengthening Ireland’s competitiveness and enabling business transformation through digitalisation, artificial intelligence (AI) and sustainability.

“Over the past 25 years, Skillnet Ireland has built a forward looking vision for developing a workforce that is skilled, adaptable, inclusive, and prepared for the opportunities and challenges ahead,” noted James Lawless TD, Minister for Further and Higher Education, Research, Innovation and Science. “This new strategy further strengthens the organisation’s enterprise-led model by advancing high impact skills programmes and responding to emerging business needs in areas such as digitalisation, artificial intelligence, and green technologies. Skillnet Ireland is broadening its engagement with businesses and helping to shape a national workforce ready for long term success.”

Pictured are (l-r): Brendan McGinty, Chairperson, Skillnet Ireland; Minister for Further and Higher Education, Research, Innovation and Science, James Lawless TD; Tracey Donnery, Director of Policy & Communications, Skillnet Ireland; and Mark Jordan, Skillnet Ireland Chief Executive.

Brendan McGinty, Chairperson of Skillnet Ireland, said: “Ireland’s economic success has long been underpinned by its people, whose talent, innovation and adaptability have positioned the country as a competitive and resilient economy. The rapid acceleration of artificial intelligence is emerging as one of the most profound forces reshaping the future of work. Alongside the transition to a green economy, evolving patterns of work and demographic pressures, AI is reshaping labour markets at unprecedented speed. We are addressing these and other emerging challenges, with support from the National Training Fund and investment from industry. Skillnet Ireland occupies a unique position of being informed by industry to create the skills training required by industry. It is this intersection, between businesses and education, that can contribute to not just the stability, but the success of the Irish economy.”

Mark Jordan, Chief Executive, Skillnet Ireland, added: “At the heart of our new strategy is a clear commitment to ensuring Irish businesses have the talent needed to succeed in a period of profound change. Through targeted, industry-led upskilling solutions, we will strengthen enterprise competitiveness and build the expertise required for a low-carbon, digital and AIdriven economy. By strengthening collaboration across industry, government and education, and by fostering a strong culture of lifelong learning, we will contribute to a more agile, connected and resilient skills ecosystem. An ecosystem that supports regional growth, attracts investment, and enables enterprises across Ireland to thrive.”

The new strategy seeks to expand Skillnet Ireland’s ongoing activities by supporting 100,000 business over the course of the coming three years to 2028. Skillnet Ireland will increase the number of new Irish SMEs engaged in talent development and upskilling with Skillnet Ireland for the first time, supporting 15,000 new businesses, including 1,000 start-ups and scale-ups focusing on innovation capability, over the next three years.

Lidl reveal €100,000 Green Fund award winners

LIDL Ireland have announced the winners of their inaugural Green Fund, a major nationwide initiative designed to jumpstart community-led environmental projects across the country. Leading the announcement is Clonakilty’s ‘Kids’ Food Revolution’, which has been named the overall national winner, securing the top €25,000 prize to deliver its ‘Grow, Cook, Eat’ project, a standout programme equipping children with the practical cookery and horticulture skills essential for a sustainable future.

Launched last February, the Lidl Green Fund, developed in partnership with Business in the Community Ireland, was established to support community-led projects that prioritise environmental sustainability and healthy living.

Founded by Gillian Hegarty and Melissa Byrne, Clonakilty Kids’ Food Revolution aims to create a healthier, more supportive food environment for children. The €25,000 injection will allow the project to significantly expand its reach, bringing interactive cookery and gardening workshops directly into local schools. By moving beyond the classroom and into the kitchen (and the garden), the initiative teaches children how to grow and cook a planet-friendly, healthy diet.

"We are incredibly proud to name Clonakilty Kids Food Revolution as the overall winner of the Lidl Green Fund,” said Tara O’Connor, Regional Managing Director at Lidl Ireland. “Their 'Empowering Health Through Food & Growing' project perfectly

aligns with our commitment to environmental sustainability and healthy living. By supporting this €25,000 expansion into local schools, we are helping to equip children with lifelong skills that reduce food waste and promote nutrition. It is a privilege to support Gillian and her team as they revolutionise how the next generation interacts with the food on their plates.”

New nicotine bill risks flawed approach due to lack of scrutiny

ONE of the leading associations representing independent vape retailers has warned that the new Public Health (Tobacco Products and Nicotine Inhaling Products) (Amendment) Bill 2026 risks destroying the livelihoods of retailers due to a lack of proper prelegislative scrutiny on its broader impacts.

Responsible Vaping Ireland (RVI), who represent over 3,300 independent vape retailers nationwide, argue that the Department of Health have repeatedly responded to questions and concerns about new regulations – including new vaping laws and the planned new retail licensing system – by saying that these issues were subject to previous consultation.

However, RVI claim that now the Department is proceeding with new legislation which distinguishes between nicotine inhaling and nicotine-consumption products - and proposes different regulatory approaches to each - without any consultation, including with local Irish retailers, who will be hardest hit by the new laws.

“The Government is proposing new laws without any understanding of how these new laws will actually work and their practical implications for the market or for public health,” said an RVI spokesperson. “RVI is concerned that a government plan to ban flavoured vapes in new legislation could result in in more ex-smokers returning to smoking. Healthy Ireland 2025 has highlighted the worrying fact that Irish smoking rates have stopped falling and have remained stagnant since 2019. Government actions, such as banning flavoured vapes, could lead to an increase in smoking levels.

“Banning flavours vape may also lead to a substantial retail leakage to Northern Ireland, where flavoured vapes will still be on sale. This will hit border county retailers the hardest and could also fuel a rise in illicit trade across the border,” added the

spokesperson, who argued that these issues have not been fully considered due to the lack of any meaningful consultation or even the standard pre-legislative scrutiny on the bill.

The Healthy Ireland 2025 survey found that that 50% of all e-cigarette users are exsmokers, highlighting vaping’s vital role in helping people quit. A further assessment of Healthy Ireland’s data shows that nearly one in four Irish adults who successfully quit smoking in 2024 did so with the help of vapes; that’s approximately 23,000 Irish adults who quit smoking with the help of vapes last year. A 2025 survey by Red C/Respect Vapers found that one in three Irish vapers would return to smoking if flavours were banned.

RVI stressed how the latest Healthy Ireland data showed that vaping rates amongst young people in Ireland are falling at a rapid pace. The 2025 Healthy Ireland Report indicates that 18% of those aged 15-24 reported vaping either daily (11%) or occasionally (7%). However, an analysis of the raw data (available on the CSO website) shows that vaping by 15-19-year-olds has fallen to 16.4%, down from 18.3% in 2024 and 20.4% in 2023, a decline of roughly one fifth in just two years.

An RVI spokesperson stated: “While RVI would support sensible regulation of the naming and marketing of flavoured vapes, we are calling on the Government to protect the use of appropriate flavours to support Irish adults wishing to quit smoking.”

Aldi win sustainable seafood award

ALDI Ireland were named Irish Supermarket of the Year by the Marine Stewardship Council (MSC), the world’s most recognised ecolabel for sustainable seafood, in the first year this award has been presented by the MSC in Ireland.

The prestigious win is in recognition of the supermarket’s sustainability credentials as they lead the way for the most ownbrand products sold with the blue MSC ecolabel. The variety across the sector is expanding every year, according to the recently

released MSC UK & Ireland Market Report 2025.

With 72 MSC labelled products in their stores in 2025, Aldi carried almost a quarter of the 300 products now being offered by Irish retailers, including fresh, frozen, canned and pet food as well as supplements, more than meriting the award.

Lidl, followed closely, selling 68 MSC labelled products in the last year, while Tesco sold 45.

“The Irish retail sector continues to provide consumers with a broad range of choice of certified sustainable fish and seafood, and Aldi Ireland’s commitment stands out within that landscape,” noted Loren Hiller, Commercial Manager, MSC UK & Ireland. “By offering almost a quarter of the MSC labelled products in the Irish market, Aldi have set the pace for the region and fully deserve to be named the first ever MSC Irish Supermarket of the Year.

“All three supermarkets have made great progress over the past two years in expanding their MSC certified ranges, and with more fisheries continuing to enter the programme, there are opportunities to introduce the blue ecolabel onto more products in the year ahead.

“Tesco have now introduced the blue MSC ecolabel across their entire own brand tuna range across Ireland. With John West tuna products also now carrying the MSC label alongside their salmon, herring and anchovies, the canned aisle of Irish supermarkets is now offering greater choice for consumers seeking certified sustainable seafood."

Irish shoppers seek Valentine’s Day romance at home

TAKE-HOME sales at Ireland’s grocers increased by 4.8% in the four weeks to February 22, 2026, compared with the same period last year, according to the latest data from Worldpanel by Numerator.

Trip frequency grew by 5.7% over the four weeks, as shoppers stocked up for a busy month of celebrations, with Pancake Tuesday, Valentine’s Day and The Six Nations Championship all taking place or continuing in February.

“February was a busy month of celebrations, and the data indicates that Irish shoppers stocked up on their food and drink favourites to make the most of these events,” noted Eimear Faughnan, Head of Retail for Ireland at Worldpanel by Numerator.

Over the latest 12-week period, brands have seen a boost in both value and volume growth, with shoppers spending an additional €159 million on branded products year-on-year. Brands hold more than half of the market, at 50.9%, and shoppers turning to branded products when indulging has resulted in an additional €45.3 million spend on branded wine and chocolate confectionery.

“Although shoppers are still feeling the pinch, this doesn’t mean that they have stopped turning to brands they know and trust, which highlights just how much shoppers value familiarity,” Eimear Faughnan added.

Despite this, own label continues to perform strongly, with year-on-year growth of 2.9%. The strongest growth has been observed in premium own label, with shoppers spending an additional €8.7 million on these ranges versus last year. Own label now holds 44.6% of value market share, down from 45.6% last year.

Spending across popular products associated with Valentine’s Day increased across the board over the four weeks, as Irish shoppers chose to indulge at home. Value growth in confectionery chocolate increased by 21.5%, champagne and sparkling wine by 15.8% and wine by 31.3%. Boxed chocolates, typically a popular

Valentine’s Day gift, gained new shoppers, increasing by 4.5 percentage points.

Despite the uptick in sales across certain alcohol categories, demand for low- and no-alcohol options continued. Spending on the category totalled €2.2 million, up 46.1% on last year. Meanwhile, an extra €1.65 million was spent on fresh and frozen dine-in meals over the four weeks.

“While shoppers are still popping the cork on champagne, sparkling wine and wine, a rising focus on health and wellbeing is transforming what ends up in their glasses, with low- and noalcohol options continuing to gain momentum,” said Eimear.

February also brought Pancake Tuesday, with sales of pancake ingredients featuring heavily in shopping baskets over the four weeks. Shoppers embraced sweet toppings to treat themselves this Pancake Day, with lemons, berries, and dessert sauces including salted caramel, ice cream and maple syrup toppings all proving a hit with new shoppers.

Demand for convenience was also clear, with 15% of households buying pre-made pancakes and spending more than €400,000 on the category during February compared to the previous month.

Looking at market share, Dunnes Stores maintain the lead with 24.5% share over the 12 weeks to February 22, with value sales up 4.9% year on year. Dunnes recruited new shoppers to stores, contributing an additional €30 million to the retailer.

Tesco’s share increased by 0.3 percentage points in the latest period, growing ahead of the market at 6.7% and taking their share to 24.2%.

SuperValu saw 0.5% value growth, with 19.5% share and increased footfall contributing an additional €33 million to sales.

Aldi grew by 1.4%, with a 4.7% increase in trip frequency taking share to 10.5%, while Lidl posted double-digit growth for the third consecutive period, with growth of 12.2% contributing to their share increasing by 0.8 percentage points. Lidl was the only retailer to increase its volumes, up 2.9% compared to the same period last year.

Lidl Ireland smash fundraising target for Family Carers Ireland

LIDL Ireland have smashed their fundraising target for their official charity partner, Family Carers Ireland, raising over €1 million in just the first year of the partnership - a goal originally set to be achieved over three years. “To hit our three-year target of €1 million in just one year is a testament to the generosity of our communities and the hard work of our teams during events like our regional spinathons and the annual Trolley Dash. We couldn’t have reached this milestone without their help, and we are now looking forward to seeing how much further we can go to support the hidden frontline of carers across Ireland,” noted Maeve McCleane, Chief People Officer at Lidl Ireland & Northern Ireland, pictured (right), with Catherine Cox, Head of Communications and Policy at Family Carers Ireland.

Record number of Irish entries for British & Irish Cheese Awards

THE British & Irish Cheese Awards have received a record-breaking number of Irish entries into this year’s competition, with 48 Irish cheeses to be judged in a field of over 600 entries. Highlighting a growing renaissance for Irish cheese in the UK, this significant landmark comes a decade after the Brexit referendum, which led to many Irish cheeses disappearing from British cheese counters. An initiative from organisers The Royal Bath & West Society, alongside Cáis, Bord Bia and the Specialist Cheesemakers Association in the UK, aims to reintroduce a plethora of Irish cheeses back into British retailers, while also working to reconnect two cheese cultures with shared traditions and history. “It’s been a huge team effort to overcome the complex bureaucratic hurdles and rekindle our once strong ties with Irish cheese,” noted Tim Rowcliffe (pictured), vice-chairman of the British & Irish Cheese Awards and ambassador to Ireland for the Specialist Cheesemakers Association.

M&S and Jigsaw take strides for youth mental health

Rory Best calls on agri-business leaders to walk for charity

MARKS & Spencer, in partnership with Jigsaw, The National Centre for Youth Mental Health, hosted a community run in Dublin on Valentine’s Day to fundraise for youth mental health and celebrate the impact of their ongoing national partnership. The run, led by running advocate and inspirational fitness creator, Chris Connolly (Get Better With Chris), brought together more than 40 participants for a 5k route through the city centre, starting and ending at the M&S Cafe in Grafton Street. The event also saw the presence of award-winning chef, Mark Moriarty, the M&S Jigsaw Partnership Ambassador, reinforcing the shared commitment to supporting young people across Ireland.

Fyffes’ Partnership for Good

IRISH rugby legend Rory Best is calling on Ireland’s agri-business leaders to sign up to join him for his third Rory’s Miles to Mayo challenge in aid of Cancer Fund for Children, an all-island charity that provides emotional, social and therapeutic support to children, young people and families impacted by cancer. From September 12-20, Rory will captain a team of business leaders on a powerful journey – to walk nine marathons in nine days, covering over 235 miles throughout Ireland. Each participant will walk around 50,000 steps daily across Derry, Belfast, Dublin, Kildare, Carlow, Cork, Limerick and Galway, before finishing in Cong, Co. Mayo. Pictured are (l-r): Tom Keogh, founder and managing director at Keogh’s Farm, who has signed up for the walk; Julie Galbraith, Chief Business Officer with headline sponsor Arachas Corporate Brokers; Senán Smyth, aged 6, from Girley, Fordstown, Co. Meath, whose family has been supported by Cancer Fund for Children; Rory Best; and Marnie McCleane Fay, cancer support specialist with Cancer Fund for Children.

MARKING International Women’s Day and the United Nations International Year of the Woman Farmer, Fyffes have announced strong six-month results from their Partnership for Good programme, a collaboration between Trudi’s, Fyffes new consumer purpose-driven banana brand, and Care International UK. Partnership for Good was designed to strengthen women’s autonomy, productive capacities and resilience in banana-growing communities in Costa Rica, while enhancing household food security and overall community wellbeing. During its first six months, 228 rural women, organised into nine community groups, enrolled and actively participated in six structured training sessions covering personal empowerment, recognition of rights, prevention of gender-based violence, leadership and assertive communication, business planning and financial management.

Love Irish Food launch Brand Development Award

LOVE Irish Food, in partnership with Global, have announced the launch of their annual Brand Development Award, designed to promote and celebrate authentic Irish-produced food and drink brands. The award, which has been around since 2012, is open to Love Irish Food members nationwide and has a value of over €160,000. In collaboration with Global, and supported by leading trade partners including Marketing Network Group, the award provides an unparalleled opportunity for brand growth and national exposure. The Brand Development Award has offered one winning member brand a fully funded national outdoor advertising campaign across Global’s extensive retail outdoor media network. “The Brand Development Award delivers real commercial impact for our members. National advertising at this scale can drive awareness, retailer engagement and consumer demand,” noted Conor Kilduff, Executive Director of Love Irish Food, pictured with Antoinette O'Callaghan, Head of Marketing at Global Ireland.

KitKat kicks off F1 season

IRISH motor racing star Laura O’Connell and British former racing driver and TV presenter Billy Monger joined KitKat to unveil a life-sized, hand-crafted chocolate car at legendary British racetrack, Silverstone, recently. The event kicked off KitKat's Formula 1 partnership in the UK and Ireland for 2026, bringing fans the "ultimate break" throughout the season, as limited-edition KitKat F1 chocolate cars are available now. The impressive giant car spans five metres, weighs 350kg, and took an incredible 1,254 hours to create through meticulous engineering and sculpting. “KitKat has always championed the power of taking a break, so to celebrate our partnership with Formula 1 we wanted to build something truly unexpected,” explained Scott Coles, Managing Director for Nestlé Confectionery in the UK and Ireland. “We built the chocolate racing car as a tribute to the precision of the sport and the playfulness of our brand.”

New recycling alliance for small aluminium packaging launches

THE Recycling Alliance for Small Aluminium Packaging has officially been launched to improve the recycling performance of such packaging across Europe. It was named ‘re-alu’ and a dedicated branding has been developed for better recognition, as well as the website, re-alu.org. Established under the umbrella of AMS Europe e.V., re-alu brings together companies from across the aluminium packaging value chain with a clear objective: to increase the recycling rate of small aluminium packaging in Europe to at least 55% by 2035, aligned with the requirements of the EU Packaging and Packaging Waste Regulation (PPWR).

Certa powers ahead on solar energy

CERTA, which is part of DCC plc, has agreed its first two deals as part of a plan to deliver €50 million worth of solar energy projects and 50 megawatts (MW) of solar PV power to 100 large Irish businesses over the next five years through its new Solar as a Service (SaaS) offering. The new SaaS offering is being delivered by Alternative Energy Ireland (AEI), a leading solar and renewable energy company that Certa acquired in 2023, to Jabil and Lindab. SaaS enables large Irish businesses to harness the power of rooftop and ground mounted Solar Photovoltaic (PV) panels to significantly reduce their energy costs and carbon emissions without any capital investment or maintenance costs. Pictured are Migdo Natal, Industrial Engineering & Facilities Manager at Jabil, and Orla Stevens, Managing Director of Certa Ireland.

Retail Ireland: Monthly Update

Aggression in retail stubbornly high

AGGRESSION in Irish retail environments remains at stubbornly high levels, with new research indicating that threatening behaviour towards staff and customers is increasingly shaping how consumers shop.

The findings come from the 2025 Amárach Research survey, commissioned by Retail Ireland, which examines the prevalence of aggressive and violent incidents in retail outlets across the country. The survey, carried out in recent months with a nationally representative sample of 1,000 adults, shows that levels of hostility towards retail workers have not improved over the past year.

31% of adults reported witnessing threatening behaviour, aggression or violence directed at retail staff in the previous 12 months, almost identical to the 30% recorded in 2024. The issue appears more visible among younger adults, with those under 34 significantly more likely to have witnessed such incidents.

In addition to aggression aimed at staff, the research highlights an increase in customer-on-customer hostility. One in five adults, 20%, said they had personally been the target of threatening or aggressive behaviour from another shopper over the past year. That figure is up from 17% in 2024 and is again more common among younger consumers. A notable overlap remains, with 16% of adults reporting both witnessing aggression towards staff and being the victim of another customer’s behaviour.

A growing problem

The persistence of these incidents is influencing wider public perceptions of retail safety. According to the survey, 43% of adults believe aggression in retail settings is becoming more of a problem, up from 40% last year. Among those with first-hand experience, concern is significantly higher, with 69% of people who have witnessed aggression and 71% of those who have been victims believing the situation is deteriorating.

These experiences are also altering shopping behaviour in ways that may have long-term implications for the sector. 57% of respondents said they had changed how they shop because of concerns about aggression. Many now choose quieter times, avoid shopping after dark, steer clear of particular areas, especially town centres, or shift more of their spending online. These behavioural changes are most evident among those who have directly witnessed or experienced aggressive incidents.

Kindness Week 2026

Separate findings published as part of Kindness Week 2026 further underscore the pressures faced by frontline retail workers. The national campaign, supported by Circle K, Maxol, Mr Price and Retail Ireland, aims to promote respect for retail employees and raise awareness of the reality of verbal and physical abuse in stores.

The survey found that 70% of retail workers have personally experienced abusive language or behaviour while at work. For 33% of those affected, these incidents occur at least once a week, reinforcing that abuse is a routine part of the working environment

for many staff. Foul language (69%) and verbal abuse (67%) remain the most frequently reported issues. Meanwhile, 28% of respondents said they had encountered violent, aggressive or threatening behaviour, a modest improvement on last year’s figure of 35%.

The research also indicates an increase in discriminatory abuse. Incidents relating to gender or sex were witnessed by 34% of workers, up from 27% last year. Abuse relating to race or ethnicity was reported by 36% of respondents, while 28% observed inappropriate behaviour or language based on age. These patterns suggest that mistreatment is taking multiple forms and affecting a broad range of staff.

Impact on staff morale

The impact on morale and retention is significant. 45% of those who have witnessed or experienced abuse said it has made them reconsider a career in retail. While 86% feel confident their employer would support them if they experienced abusive behaviour, almost half of workers, 49%, believe customers do not understand the effect their actions have on staff wellbeing.

The findings of both surveys highlight the seriousness of the challenges facing colleagues and businesses. Aggression in stores is no longer an isolated operational challenge but one that directly affects footfall, customer confidence, staff welfare and store viability.

Retail Ireland is actively working with An Garda Síochána and the Department of Justice on retail crime and aggression, ahead of the publication of the national Retail Crime Strategy, expected in the coming weeks. The organisation has consistently called for stronger interventions, increased policing visibility in key retail areas, and greater support for businesses dealing with persistent offenders or concentrated patterns of aggressive behaviour.

Tel: 01-6051558 | www.retailireland.ie Need more?

March is Guaranteed Irish Month

Guaranteed Irish Month is calling on consumers to ‘Look out for the G’ in stores nationwide.

GUARANTEED Irish launched its new nationwide campaign for Guaranteed Irish Month at Cork Airport, calling on consumers to ‘Look out for the G’ and support businesses that support Ireland. As part of the month-long initiative, the national symbol will be showcased prominently across retail, forecourts and transport hubs, celebrating the companies behind the licence.

For more than half a century, the Guaranteed Irish symbol has been a visible reminder that the businesses behind it are committed not only to commercial success, but to supporting Ireland’s jobs, communities, local supply chains and economic future.

“This year’s Guaranteed Irish Month campaign is centred on a clear and powerful message:supporting business that supports Ireland,” noted Bríd O’Connell, CEO of Guaranteed Irish. “We are proud to launch this new campaign at Cork Airport, a gateway that connects Ireland to the world. It is a fitting location to showcase the businesses and people behind the Guaranteed Irish licence, who contribute so much to communities across the country.

“As travellers pass through the airport this March, we are encouraging everyone to look out for the ‘G’ and to recognise the impact that choosing Guaranteed Irish members can have on jobs, communities and Ireland’s economic future.”

Providing reassurance to shoppers In today’s world, trust matters more than ever. Shoppers are increasingly conscious about where their money goes and want reassurance that the brands they support align with their values. The Guaranteed Irish symbol provides that reassurance. Research from 2025 highlights its real impact. 75% of members say the licence has contributed positively to their bottom line, clear evidence that consumers actively support businesses carrying the ‘G’. Meanwhile, 93% of consumers agree that the symbol signals support for local businesses and communities.

Julie Dorel, Head of Communications at Musgrave, said: “We are delighted to support Guaranteed Irish Month and to see this campaign proudly on display at Cork Airport. The campaign features David Constant, Head Butcher at our 2026 SuperValu Store of the Year, SuperValu Togher, standing as a true symbol of Irish craft and heritage in action. It highlights the people behind our business and the real contribution our retail partners make in towns and cities across Ireland. We encourage customers to keep an eye out for the ‘G’ in store this March and continue supporting the businesses that support Ireland.”

Peter Walsh, Head of Finance & Property

Peter Walsh, Commercial Manager, Cork International Airport, Sinéad Mitchell, Head of Marketing, Guaranteed Irish, and Julie Dorel, Head of Communications, Musgrave, at the launch of the Guaranteed Irish Month campaign.

at Cork Airport, said: “As the campaign reaches communities across Ireland, showcasing leading Irish brands such as SuperValu, it serves as a reminder that the Guaranteed Irish licence represents a commitment to supporting local jobs, strengthening communities, and driving Ireland’s long term success.”

Commitment to job creation, community investment and growth

Importantly, the Guaranteed Irish licence is not simply a badge; it is earned. Businesses must meet strict criteria and demonstrate an ongoing commitment to job creation, community investment and long-term growth in Ireland. The standards are rigorous because the value of the licence depends on the integrity behind it.

Collectively, Guaranteed Irish members provide more than 150,000 jobs nationwide. In 2025, they contributed €14.52 billion to the domestic economy, with combined global revenues of €52.45 billion.

As the campaign rolls out across retail outlets, forecourts, airports, radio, print and digital platforms, it serves as a reminder that every purchase decision has power. Choosing businesses that carry the Guaranteed Irish licence means backing companies committed to Ireland’s longterm prosperity.

For more information, visit www.guaranteedirish.ie

Presidential address

John O’Connor, Managing Director, Tayto Snacks, on what it means to be the Irish Grocers Benevolent Fund’s President of Appeals in the year in which he retires from the Irish grocery industry.

JOHN O’Connor has been asked to be the IGBF’s President of Appeals on more than one occasion over the years. Every time previously, however, the timing hasn’t felt quite right for the affable Tayto Snacks MD to commit fully to the role. Until now.

Former IGBF Chair Donal O’Shea, a longtime work colleague and great friend of John’s, would regularly pick up the phone to enquire about his availability for the big job.

“I’d get a phone call every couple of years,” he smiles, “as I’m sure many other people did. For a lot of years, I kept saying, ‘The timing is not right for me. I'm too busy.’ No matter what company I worked for, we were always generous in supporting the Fund, but I would always go to ground when it came to taking on the role of President of Appeals.”

Last year, however, Donal’s bi-annual call caught the Tayto MD “in a weak moment”, he laughs uproariously. “So I thought about it and I spoke to my partner, Julie, about it, and as I was already considering retiring

this year, I felt that it was a fitting time after 48 years in this industry, as man and boy, for me to step up to the bat and do what I probably should have done many years ago. And so far, so good.”

John can’t remember a time when he wasn’t aware of the IGBF. “The IGBF has been on my radar since I was a young guy in the industry, so we’re talking around 40 years or so,” he smiles. “I would have attended a lot of the events over the years; they are always fun occasions and a great opportunity to catch up with everybody involved in our industry.”

A lifetime in grocery

John, a native Dubliner, has spent a lifetime in the Irish grocery market, having cut his teeth with Cadbury Ireland (now Mondelez), before moving on to roles with SHS, Glanbia, C&C Group and finally to Tayto Snacks, where he has been a major influence for more than 22 years.

“I deem myself to be terribly lucky that I have worked for what I consider to be

some of Ireland’s most iconic indigenous businesses,” John reflects. “Straight out of school, I started in Cadbury’s and worked my way up through the ranks there, working in the customer service department, then onto field sales and finally into the account management department. Even though Cadbury was an English company, it's so synonymous with Ireland, a bit like Guinness.”

John spent nine years with Cadbury: “It was and is a wonderful company. In many ways, my time there greatly influenced who I am today. It gave me a great opportunity to work in a company that operated to the highest standards and embodied the importance of values and principals in business.”

He eventually left Cadbury to help set up SHS Sales & Marketing’s operation in the Republic of Ireland, before moving to Glanbia where he also spent nine years, eventually becoming Sales Director.

Headhunted by C&C Group around the turn of the millennium, John then pivoted

to the wine and spirits business, before shifting focus to the crisps and snacks market a couple of years later, which is where his journey with Tayto began. C&C had purchased Tayto around 1999, which was around the same time that Walkers from the UK decided to move across the Irish Sea.

“That was a tough time,” he recalls, “because Tayto had had little competition up to that point for a long time, it now required some fresh thinking to meet the changing dynamics of a more competitive landscape.”

John “got stuck in” to the role of Commercial Director with Tayto with gusto, helping the brand to recover and rebuild its place in the hearts and trolleys of Irish consumers. They set about making the company as lean and efficient as it could be, outsourcing their crisp and snack manufacturing to Largo Foods, who had factories in Donegal and Ashbourne, Co. Meath.

“We looked at what the Tayto business was really all about, not logistics and not necessarily manufacturing; it was all about the brands and the core mission was how to drive those brands to their maximum potential,” he recalls. C&C Group eventually sold the Tayto business in 2006 to Largo Foods, whose founder and Chairman, the legendary Raymond Coyle, asked John to join him.

“That was a really interesting period, both for me and for the Tayto brand, because here it was back in the hands of an entrepreneur like Raymond Coyle, the same as it had been way, way back in 1954 in the hands of Tayto founder Joe Murphy,” John recalls.

John laughs that he had some “interesting times” with Raymond Coyle’s entrepreneurial spirit, given that his world up to this was very much routed in the corporate environment: “Our personalities were very similar in many ways and yet we had different perspectives, which led to very rich conversations on how we could build the company to be what it is today. Raymond was a very generous man in his own right and in the true spirit of the IGBF, he helped so many within his community and beyond and even hosted an IGBF fundraising event at Tayto Park.”

John points out that in 2019, the 65th birthday of Tayto, they broke the €100 million milestone in annual sales, and the company currently enjoys sales of approximately €150 million, and is on course to reach the €200 million mark by the end of this decade. He is immensely proud of what the Tayto Snacks team have

achieved and is excited for the future of the company as it drives forward with its ambitious plan to double in size within a 10-year period.

John will no longer be at the helm for that momentous occasion, however, having decided to retire at the end of 2026. “It’s the right time to pass the baton on and take the company on the next exciting phase of its journey” he smiles. “It’s a fantastic business. You would think that for a business that has been around for 70 years, you’ve seen and done it all, but the fantastic thing about it is that there is still more to do, to keep reinventing the game and developing. So, I've done my bit and hopefully I've left it in a solid position from which to move forward.”

John feels it’s fitting that his final year in the industry he has served for so long will coincide with his term as IGBF President of Appeals: “It’s a nice way to sign off.”

The role of the IGBF He believes the work of the IGBF is “as important today if not more important than it has ever been”, particularly given the

current cost-of-living crisis.

“In the 60-plus years that the IGBF has been around, there have been lots of times of great hardship for some of our industry colleagues in Ireland, and these have been pivotal moments when the IGBF and its work becomes more and more important,” he stresses. “I believe at this point in time, we are in another pivotal moment; things are tough, the cost of living is challenging, people are concerned, and in some cases are struggling. There are always hardships, whether it's job loss, whether it's illness, or whether it's just someone who's fallen on some difficult times. I think the critical thing is that in those instances, the IGBF is there to support our own people. The grocery industry in Ireland is very much a community. Yes, our business relationships in many instances are competitive, but when the industry comes together for the IGBF, that competitive aspect is set aside, and it’s our community spirit that becomes paramount.”

John believes that the work of the IGBF remains “a bit of a well-kept secret”. He stresses that while the charity does

amazing work in supporting around 200 families each year across the country who have fallen on hard times, there are perhaps more families who could benefit from the IGBF but are unaware of the support it offers.

“You could pose the question, are there 200 more families out there who haven't heard about us? We need to work hard on that, and we are trying to do that; there is a sub-committee which is all about building awareness and I’m excited to be working with them in the coming year to identify initiatives we can put in place to achieve this. I believe HR / P&C departments can play a significant role in building awareness of the IGBF based on their company-wide involvement with all colleagues. A lot of companies already have employee assistance programmes in place; I believe we can build in the IGBF into these

programmes as another option to help people when they need it most.”

John is eager to support the Executive Committee in their work to identify more ways to spread the word about the IGBF, from something as simple as having posters in workplace canteens, to website links that direct employees within the industry to the IGBF’s homepage.

John is very keen to increase awareness of the Fund right across the industry. “I would like to encourage more and more people to get involved,” he insists. “I would love to think that we could in time see an IGBF national fundraising day right across the industry, which would heighten awareness of the fantastic industry we have, the community that it is, the employment that it gives to people and the support that is available to colleagues and their families in difficult times.

Whether you have five people or 500 people in your organisation, anything you could do to support the IGBF would be fantastic. Every euro is important

“There are 14 events across the year, but you don’t have to purchase seats at a black-tie ball or participate in a cycling or a golf event as the only means to support the charity; you can still make a donation to the IGBF, no matter what it is,” he continues. “Whether you have five people or 500 people in your organisation, anything you could do to support the Fund would be fantastic. Every euro is important.”

He recognises that it is often the same companies who dig deep every year to support the Fund and he would like to broaden the support base during his term as President of Appeals: “There are a large cohort of companies in our industry who know about the IGBF, but there's a significant cohort who don't know about it and I’d like to reach them, because there's always a requirement for more funding and a need to offer support.”

Publicising the work of the Fund

One of the challenges the IGBF continues to face is in terms of publicising its good work, due to the fact that the details of those who receive help from the Fund are strictly confidential.

“We are looking at perhaps getting more testimonials from people who the Fund has helped,” John says. “Each year a testimonial video is produced, highlighting the support that one recipient has received from the IGBF and the impact it has had on their lives. These deeply personal stories

are shown to attendees at our IGBF events and are an incredibly powerful way of truly highlighting the immense impact our fundraising cause can have on the lives of some of our less fortunate colleagues within our community. I think if we could share these testimonial videos throughout companies, we will certainly build greater awareness outside of just IGBF events alone.

“Testimonials are such a powerful way to reach people but obviously you need to be sensitive to the individuals involved and whether they're comfortable enough to do it or not. But I think a lot of people, without necessarily revealing all their own personal hardships, may say that the IGBF helped them at a really difficult time.”

So far, he has been loving the role and has managed to juggle his IGBF responsibilities with his day-job pretty well. He attended the Mid-West Ball in February and pays tribute to James Johnson and the Mid-West Committee for their sterling work in organising a “fantastic evening” and raising significant funds.

TWIG (Today’s Women in Grocery) will celebrate its 10th birthday this year and John is really looking forward to attending

John O’Connor, IGBF President of Appeals, with Frances Higgins, IGBF Chair, and Simon Marriott, former President of Appeals.

what has become “a phenomenal event”, of which IGBF Chair, Frances Higgins was a founding member.

Recognising the significant contribution all the past Presidents have made to the IGBF, he pays special recognition to more recent former Presidents of Appeal, Kevin Keating from Tennant & Ruttle, who introduced the charity Tour de Grocer cycle into the calendar, and Mondelez’s Eoin Kellett, who established and ran the Sporting Legends Lunch for a decade.

TOUR DE GROCER 2026

Last year’s President of Appeals, BWG’s Simon Marriott brought back the President’s Ball for the first time in many years, and it proved so successful that John is eager to hold it again this year: “It was a great night and I’m committing to carrying it forward from Simon's presidency and to try and build upon it further.”

The role of President of Appeals is primarily a figurehead role, John admits: “It is the phenomenal committees right across the country and the Executive Committee who do all the hard work. My role is to try to increase

awareness of the Fund in whatever way I can. I’m going to get to as many of the events as I can this year; I don’t play golf and I wouldn’t dream of ruining anyone’s golf game by trying to,” he grins. “And for those who know me, taking part in the Tour de Grocer charity cycle is a risk not worth taking, but perhaps I will travel in the support car! I just want to be there to say to everyone who supports the IGBF that we really appreciate everything they are doing for the charity.”

Retirement beckons

When he ends his term as President of Appeals in December, John will also be stepping away from the industry in which he has spent his working life.

“I’ve spent nearly half a century in this business,” he sighs. “It’s been so much of my life and I’m immensely grateful to all those who have played a part in the wonderful experiences that have shaped my career and my ability to contribute in some small way to our great industry. It will certainly be strange to be cheering from the sidelines, but I’m looking forward to expIoring new opportunities and being able to spend more time with Julie, my family and friends and find some sunshine in the winter months.”

Before retiring, however, he is very fired up by his role with the IGBF and will give it his all for the rest of 2026. “As President of Appeals, I want to do as much as I can to influence and bring my voice to the importance of supporting our fundraising efforts,” he concludes, “because it's our fund. It's our charity. I'd love to be able to finish the year saying, ‘I think I've made a little bit of a difference there’.”

SuperValu Store of the Year Awards

SuperValu rewards excellence at national awards ceremony

Ryan’s SuperValu Togher was crowned SuperValu Store of the Year 2026, while O’Meara’s SuperValu Portumna and Heneghan’s SuperValu Glenamaddy take Medium and Small Store titles at the retailer’s national conference in Killarney.

Ryan’s SuperValu Togher, Co. Cork, were the overall SuperValu Store of the Year, as well as winning the Large Store of the Year. Pictured are (l-r): Eoin Lyons, Luke Hanlon, Managing Director, SuperValu, with Ciara O’Regan, Derek Hackett, Kevin Morgan, Liam Ryan, Jason O’Callaghan, Janice Tynan, Dawn Kelly, and Dan Curtin, Sales Director, SuperValu.

RYAN’S SuperValu Togher in Co. Cork has been named National SuperValu Store of the Year 2026, the network’s top accolade, at the 2026 SuperValu National Conference, held at The Great Southern Hotel in Killarney, Co. Kerry. The Cork store also secured the Best Large SuperValu Store of the Year award, recognising its outstanding performance across food leadership, customer service and community engagement.

In what was described as a highly competitive final, Ryan’s SuperValu Togher stood out for consistently high standards across all aspects of retail execution. The judging panel, led by independent retail consultant Paul Ellison, highlighted the store’s strong performance in fresh food, food quality and people management, alongside its deep-rooted connection with

the local community.

The store was particularly commended for its extensive support of local clubs, charities and organisations, reflecting SuperValu’s wider independent retail model, which combines local ownership with national scale support. This community engagement, alongside a strong fresh food proposition and customerfocused service culture, helped secure the store’s top honours.

Accepting the award, Liam Ryan paid tribute to the store’s team and customers: “We are absolutely thrilled to be named National SuperValu Store of the Year 2026 – it’s a title we have been chasing for years. This award is a testament to every member of our team who brings passion and pride to their work every day. Our colleagues go above and beyond for our customers and

that genuine connection with the Togher community is what makes the difference.”

Luke Hanlon, Managing Director of SuperValu, congratulated the winners and highlighted the strength of the retailer’s independent model: “SuperValu has never been just a brand; it is a movement of independent retail entrepreneurs serving their communities with passion and purpose. Ryan’s SuperValu Togher exemplifies the very best of our network through its commitment to quality food, exceptional service and strong community leadership.”

Best Medium Store

O’Meara’s SuperValu Portumna, Co. Galway, was named Best Medium SuperValu Store of the Year 2026, recognising the store’s consistent focus on customer experience,

SuperValu Store of the Year Awards

Winners in the Medium Store Category were O’Meara’s SuperValu Portumna. Pictured are (l-r): Luke Hanlon, Managing Director, SuperValu, with John O’Meara, Lisa Ryan, Ruth Murray, Yvonne O’Meara, John Daly, Lisa Monaghan, Conor O’Riordan, and Dan Curtin, Sales Director, SuperValu.

fresh food excellence and community engagement.

The family-run business has built a strong reputation locally for its quality fresh offering and strong customer relationships. Accepting the award, Yvonne O’Meara dedicated the recognition to the team and to the legacy of her parents, Marie and Donie.

“We are incredibly proud to receive this award. Our team brings huge energy and commitment to their roles every day, and as a locally owned store we place enormous importance on building genuine relationships with our customers and being an active part of the Portumna community,” she said.

Best Small Store

Heneghan’s SuperValu Glenamaddy, Co. Galway, was awarded Best Small

SuperValu Store of the Year 2026, recognising the strong standards delivered by the store team across service, fresh food and community engagement.

Speaking after receiving the award, Tony Gibbons said the recognition reflected the dedication of the entire team. “We are incredibly proud to be named Best Small SuperValu Store for 2026,” he said. “As a locally owned store, we place huge importance on building strong relationships with our customers and being part of the Glenamaddy community. From our fresh food offering to the service we provide on the shop floor, our goal is always to deliver the very best experience for our customers.”

Fresh

Food and Community Excellence

Additional awards on the night recognised excellence in key operational areas.

Scally’s SuperValu Clonakilty, Co. Cork, received the Excellence in Fresh Food Award, praised for its innovation, product quality and strong relationships with Irish suppliers across categories including bakery, deli, meat and fresh produce.

Meanwhile, Riordan’s SuperValu Fermoy, Co. Cork, was honoured with the Community and Sustainability Award, reflecting its leadership in local engagement and its ongoing commitment to sustainable retail practices.

Commenting on the competition, judge Paul Ellison said the overall standard among finalists was exceptionally high: “The SuperValu Store of the Year Awards celebrate the very best in Irish retail. What stood out during judging was the powerful combination of committed local ownership, strong central support and the scale of the SuperValu brand, a model that continues to deliver outstanding retail standards across the country.”

Scally’s SuperValu Clonakilty, Co. Cork, won the Excellence in Fresh award. Luke Hanlon, Managing Director, SuperValu, is pictured with Martin Scally, Eoghan Scally, Eugene Scally, Catriona Scally, Audrey Scally, Gabriel Leahy, Michael Walsh, and Dan Curtin, Sales Director, SuperValu.

The Best in Community and Sustainability Award went to Riordan’s SuperValu Fermoy, Co. Cork. Luke Hanlon, Managing Director, SuperValu, is pictured with Tony Fox, Tomasz Kmicikiewicz, Ian Riordan, Martha Riordan, Jeff Riordan, Michael Riordan, Emma Clancy, Mealisa Brown, Briddane Desmond, and Dan Curtin, Sales Director, SuperValu.

Vaping sector to evolve as new regulations kick in

Regulatory changes mean that Ireland’s vaping market will evolve, not disappear, according to Hale Vaping.

THE vaping category continues to grow despite the changes associated with new regulation. These new rules inevitably bring a degree of uncertainty, particularly for retailers balancing compliance with dayto-day trading.

In November last year, there was the introduction of the E-Liquids Products Tax (EPT) and now the licensing system is in place for vaping products, with the ban on single use disposables expected in 2026.

An evolving category “At Hale we have seen in other markets that once regulatory changes bed in, the category doesn’t disappear, it evolves,” explains Charlotte McGaughey, Chief Marketing Manager - FMCG, Hale Vaping. “Consumers adapt, product formats change and responsible retailers always come out stronger. The vaping category moves quickly, faster than most areas of FMCG, and I think that pace of innovation will continue. There will always be new brands,

The IVG Pro 12 is a rechargeable and reusable pod system designed to meet growing demand for big puff devices.

Fizzy Cherry, one of the nine flavour options in the IVG Pro 12 range.

new formats and new technologies entering the market.”

Big Puff disposables continue to grow and now account for around 20% of the market with big brands like IVG and Lost Mary leading the way (Source: Epos, January 2026).

IVG Pro 12 launches in Ireland

The latest product in this category is the IVG Pro. IVG, one of the world’s leading vape brands, has launched its bestselling IVG Pro 12 in Ireland, introducing a rechargeable and reusable pod system designed to meet growing demand for big puff devices.

Released globally in early 2025, the Pro 12 offers up to 10,000 puffs per pre-filled pod and features a rechargeable, reusable design that reduces environmental impact, while maintaining the convenience vapers expect. The device includes a clear battery

display, smooth airflow, and a compact design available in seven colours.

Nine flavour options are available as refills, including Blue Raspberry Ice, Fizzy Cherry, Classic Menthol, and Lemon & Lime, each using IVG’s award-winning Nic Salt E-Liquids. The goal is to help adult vapers transition smoothly from disposables while staying fully compliant with evolving regulations.

The IVG Pro 12 offers up to 10,000 puffs per pre-filled pod and features a rechargeable, reusable design that reduces environmental impact, while maintaining the convenience vapers expect.

The IVG Pro 12 Starter Kits and Refill Pods are now available from Hale.

For those who work with experienced partners like Hale, 2026 isn’t about disruption. It’s about positioning for longterm growth in a more structured, credible and sustainable market.

Forecourt Focus: News

Applegreen dealer spotlight: Ciaran McDonagh

WHEN Ciaran McDonagh opened his new forecourt in Carnaross, Co. Meath, last June, it marked the end of a long term project he and his son had built from the ground up. “It was important to us that we created something ourselves,” Ciaran explains. “From the layout to the finish, we wanted a site that would really serve the town.”

From the outset, Ciaran knew the success of the site would depend on choosing the right forecourt partner, and that led him to Applegreen. One of the biggest attractions for him was the flexibility across Applegreen’s fuel supply models, which allowed him to choose the structure that best suited his business.

“For a new site, having that level of choice was a big advantage,” he explains. “It meant we could set things up based on our own needs rather than fitting into a rigid structure.”

Fuel reliability was another priority. Applegreen’s automated systems ensure traceability and place fuel orders automatically when levels reach an agreed point. For a new forecourt, that reliability brings peace of mind. “I didn’t want to spend every day checking tanks,” Ciaran notes. “The automated ordering system just gives you one less thing to worry about.”

He also highlights Applegreen’s forecourt management system as a major practical benefit. The platform manages fuel monitoring, wet-stock reporting, and pump maintenance alerts, reducing the

manual workload. “It frees up a surprising amount of time,” he says. “You can concentrate on the shop and customers — the things that actually grow the business.”

Another aspect Ciaran values is the level of customer service he’s received since joining the network: “Anytime we’ve needed support, the response has been quick and straightforward. You’re talking to people who know the business, and that makes everything easier. For a new site, that kind of support really matters.”

they even walk in, and that helps when you’re new.”

A key part of the customer offer is the deli, which has quickly become a strong performer on the site. “The deli was something we really wanted to get right,” Ciaran stresses. “We’re seeing a lot of regulars coming in for breakfast rolls, lunches, and coffee. It complements the fuel side really well — people fuel up and grab something to eat, or the other way around.”

Applegreen’s brand recognition has also supported early growth. With a long established reputation for value, the branding helped the site build trust from day one. “People know the name,” Ciaran states. “They have expectations before

The Applegreen Fuelcard network has brought additional consistent footfall, providing a reliable base of repeat customers. “We’re definitely seeing the impact of that regular flow,” Ciaran notes.

As the site approaches its first full year in operation, Ciaran is focused on the next phase. “We’ve built a solid base,” he explains. “The plan now is to keep developing the shop and deli offer and continue refining what we do.”

For independent operators considering their options, his experience highlights the value of partnering with a brand that provides support where it counts, while still giving dealers the freedom to run their business their own way.

Applegreen’s ‘Welcome Break’ expands in the UK

APPLEGREEN have expanded their Welcome Break motorway services business in Britain with the acquisition of Cornwall’s only major services area.

The Cornwall services area opened in 2014 and employs about 200 people in a mixture of full-time and part-time roles. “We are delighted to add what is a very popular service area to our existing Welcome Break motorway network in the UK,” said John Diviney, Chief Executive, Welcome Break. “We look forward to working with the brands that are on site and will continue to offer road users the opportunity to rest, refuel and continue on their journey as they travel in and out of Cornwall.”

Welcome Break operates 61 service areas and 31 hotels in the UK, employing more than 6,000 people and serving more

Applegreen’s Welcome Break business has acquired the Cornwall Services motorway service area in the UK.

than 85 million customers every year. It is currently embarking on a major capital expenditure programme across its UK network. “We plan to invest about £400

million (€463 million) in our service area business over the next five years through building new facilities and upgrading our existing locations,” said John Diviney.

Forecourt Focus: News

Maxol reach milestone as redeveloped Long Mile Road site opens

MAXOL have officially unveiled their redeveloped Maxol Long Mile Road in southwest Dublin, following a €4.5 million investment.

Located at a prime position at the junction of the Naas, Long Mile and Nangor Roads, Maxol Long Mile Road already occupied a key arterial route between Dublin and Cork and Dublin and Limerick. Now, it has been completely transformed into a modern, sustainable roadside retail destination at the heart of the commuter belt.

The redevelopment of Maxol Long Mile Road, marks one of Maxol’s most significant singlesite investments in recent years. It forms part of Maxol’s five-year, €175-million investment strategy for growth, further strengthening the Irish forecourt and convenience retailer’s portfolio in Dublin.

The project involved the demolition of the former 340 square metre shop and the construction of a brand-new 547 square metre retail facility, significantly enhancing the customer experience and overall offering. The flagship store now features an expanded Maxol Deli, global Mexican restaurant Zambrero and a new Burger King restaurant, complete with a drive-thru, as well as new digital ordering screens in-store for commuters and locals on the go.

on enhancing our food offering, introducing new and expanded brands to serve customers at every time of day. From breakfast through to dinner, we provide high-quality food-to-go and a wide variety of options for every customer.”

In an extension of Maxol’s exclusive alliance with Dunnes Stores, Long Mile Road offers premium meal solutions from the Simply Better and Dunnes Stores food range, as well as a range of premium wines.

The shop also includes 100 square metres of dedicated general retail space, Maxol’s signature coffee, Rosa Coffee, an off-licence, seating for 48 customers, ATM and modern washroom facilities.

Upgrades have also been delivered on the forecourt to provide additional services, including a state-of-the-art car wash and increased customer parking to improve traffic flow and customer convenience. The adjacent former Beechlawn Motors site has been integrated into the overall footprint, allowing for expanded parking and a relocated car wash facility. Parking capacity has increased from 23 to 37 spaces, as well as dedicated motorcycle and bicycle parking. Fuel pump islands benefit from a redesigned canopy layout.

“This redevelopment marks an exciting milestone for Maxol,” said Brian Donaldson, CEO of The Maxol Group. “The new-andimproved Maxol Long Mile Road is a testament to the company’s commitment to investing in high-quality, future-focused roadside retail destinations. Maxol is committed to setting the standard in modern roadside retail. At Long Mile Road, we have focused heavily

He described the redeveloped site as being “indicative of Maxol’s repositioning as a leading convenience retailer, with food, coffee, grocery and car washing services driving growth, while ensuring our sites meet the changing needs of our loyal customers. Our licensee Thomas Ennis and his team excel at delivering a brilliant customer experience and we wish him and his store team every success.”

Thomas Ennis, licensee at Maxol Long Mile Road, said: “This redevelopment has been all about our customers, the commuters who rely on us every day, and the local community who have supported this site for years. We wanted to create a space that’s welcoming, easy to use and genuinely adds value to people’s day, whether they’re grabbing a coffee or sitting down for food. The new store gives us the ability to offer more choice, better flow and a more relaxed experience, and we’re incredibly proud to open the doors and welcome customers into a site designed with them firmly in mind.”

Maxol’s latest sustainable forecourt design has been fully implemented at Long Mile Road, incorporating: CO2 refrigeration with energy-efficient doors; high-performance glazing to reduce heat loss; heat pump technology for low-carbon heating; LED lighting throughout; and rooftop solar panels with inverter system to offset energy demand.

Slushee’s success: from Waterford to LA

How a phone call from Hollywood was the opportunity of a lifetime for the Slushee brand.

SLUSHEE started trading in Ireland and the UK on January 1, 2000. The founders of the brand had previously been distributors for an American brand in Ireland and the UK throughout the 1980s and ‘90s, and the Slushee brand was a huge success from the word ‘go’.

By 2002, the brand had over 700 stockists across Ireland and the UK. Then, in November 2002, Waterford-based Mick Daniels received a life-changing phone call from a movie studio executive in Hollywood.

Newline Cinema wanted Slushee to supply machines and products to a film they were making in Atlanta, Georgia, USA. Just two weeks later, Mick was on the set of Dumb and Dumber(er), having sent machines and products by air freight.

When the film opened in Ireland in June 2003, the story of the small Irish company who had hit the big time in Hollywood was all over the media. The effect on business for the brand was sudden and dramatic; business increased by 64% in July 2003. Such was the success of featuring in a big movie, that Mick Daniels travelled

to Hollywood on 27 occasions over the following seven years, looking for more product placements. He succeeded beyond his wildest dreams. Slushee has now featured in hundreds of productions, including academy award winning films, TV shows and music videos.

Due to the phenomenal exposure the brand has enjoyed, the word Slushee is now the generic term that’s used worldwide for all slush and iced drinks.

Thousands of stockists

Today, Slushee has thousands of stockists across Ireland and the UK. It is the biggest and best-loved slush and iced drinks brand across the island of Ireland, with offices and warehouses in Waterford, Mullingar and Dungannon. Slushee is also one of the major players in the UK market, with a head office in Glasgow and stockists throughout Scotland, England and Wales.

Slushee still maintains a strong presence in Hollywood, where it is stocked by the world’s largest prop house who supply machines and products to movies, TV shows and music videos.

Quality product and service

It’s not just a case of the Hollywood effect, however. Slushee has succeeded

over the last 26 years thanks to the quality of their machines, products, service and marketing. Indeed, Slushee machines are still supplied on free loan to suitable locations, while service and repairs are also supplied free of charge.

The majority of Slushee stockists are convenience stores and forecourts, while the company also enjoys considerable success in supermarkets, indoor play centres, cinemas, trampoline parks, shopping centres and also nightclubs and bars through the highly profitable 'Chilled Out Frozen Cocktails' programme.

Although the highest sales are achieved in the summer months, Slushee sells consistently well in many locations all year round and is a highly profitable and popular product across all age groups.

Slushee has supplied many international and professional sports teams with machines and products. Consuming a 12oz cup of Slushee at half time will delay the onset of heat exhaustion, which has been scientifically proven in many tests.

Bright future ahead

The future is bright for Slushee, with new products such as Electrolyte Slushee with Vitamin C, as well as a new coffee Slushee with caffeine, coming on stream in April this year. The company is also launching a new high end Italian coffee under a new Irish brand called Seta Coffee. Seta high quality beans and ground coffee will be available from existing Slushee stockists and others throughout Ireland this year.

safefood for business is a FREE food safety eLearning tool for small businesses in the food industry - from manufacturing to catering and service.

Train your staff in basic food safety over 8 short and practical modules. Plus, you can track their progress across any device as they work towards a certificate of completion.

Scan the QR code to sign up for food safety training and get access to online resources

Confusion around workplace waste can lead to contamination and missed recycling opportunities.

Irish children exposed to unhealthy food marketing online

New research from Safefood reveals that Irish children are exposed to unhealthy food marketing online every four minutes.

CHILDREN and teenagers in Ireland see a significant amount of unhealthy food ads on social media, according to new Safefood research launched at an event entitled ‘Games, apps, ads: the impact of digital food marketing'.

The report, Our Kids' Exposure to Unhealthy Food Marketing Online, indicates they see an average of 15 to 19 marketing posts every hour – roughly one every four minutes. The study, which includes screen capture, aligns with findings from similar studies in Australia, Canada and Mexico.

“The research shows for the first time on the island of Ireland the volume of unhealthy food marketing children see online,” noted Joanne Uí Chrualaoich, Safefood CEO. “The study notes the impact of this exposure on their food preferences, purchase requests and ultimately their dietary choices. These findings are concerning as this daily influence is undermining efforts to foster healthy eating habits and poses a serious threat to children’s long-term health. Parents described the findings as worrying and we echo that sentiment – this is worrying."

The research estimated that a child spending two hours a day on social media

Joanne Uí Chrualaoich, Safefood CEO.

is exposed to 10,950 unhealthy food marketing posts annually. For those engaging for 4.5 hours daily, this figure rises significantly to over 30,000 advertisements each year. Almost 96% of the nutrientprofiled foods presented to children in this study did not meet the criteria for marketing to children under WHO guidelines.

The report highlights that children frequently respond to digital food marketing examples with feelings of hunger or thirst, and with pleasure, enjoyment or enthusiasm. Meanwhile, parents are largely unaware of this high level of exposure, often believing their children are largely immune to the effects of such marketing. After viewing examples of what children see, parents said they felt the examples

were manipulative, including words like subtle, clever and insidious.

Influencers versus traditional ads

The research also reveals that teenagers viewed food marketing posts from influencers for substantially longer than other food content – an average of 15 seconds per post. They also engaged with influencer food marketing posts much more frequently than other food content, 44% of influencer posts compared to 7.5% of paid ads, demonstrating their significant impact.

Aileen McGloin, Director of Nutrition at Safefood, said: "We found it very striking that influencer advertising captures children's attention for five times longer than traditional paid ads. Children don't identify this as marketing but rather see it as engaging or fun content from someone that they trust. This is a clear example that the child's interests and interactions online drive the amount of this unhealthy content that they are exposed to.”

Significant concern

The research also highlights a significant concern regarding children’s ability to recognise commercial content online. Many young people, including older teenagers, struggle to distinguish advertising from general social media content. Even when they label material as an “ad,” they often do not fully interpret it as commercial persuasion. This challenge is particularly evident in influencer and native marketing formats, where advertising is seamlessly integrated into everyday content, blurring the boundaries between entertainment and commercial intent.

“Our findings show that children are still widely exposed to online marketing and advertising despite the voluntary code,” concluded Aileen McGloin. “Digital advertising is now highly sophisticated and many of the methods used are not currently restricted. These results provide an important evidence base that policymakers may wish to consider when evaluating future regulatory approaches.”

Bringing up baby

The baby food and baby care sector is an important and valuable category in your store.

THE market for baby food and baby care products in the Republic of Ireland has grown steadily in recent years, driven by rising consumer awareness, expanding product ranges, and strong retail availability across major grocery and supermarket chains. Irish parents increasingly look for convenience, quality, and safety, making supermarkets a key destination for essential baby items.

Retail value sales of baby food are expected to rise over the coming years, but at a slower pace than in recent years, according to the latest report into the sector from Euromonitor International. Rising value sales will be supported by volumes remaining positive, though growth will be constrained by declining birth rates, the encouragement to choose breastfeeding over milk formulae and high unit prices, although Euromonitor expect these to become more stable after the recordbreaking prices of recent years.

Ongoing health and wellness trends will boost demand for functional and clean label products in baby food, Euromonitor predict. No added sugar remains a key dietary and health label, while other popular claims include natural, organic, whole grain, and supporting immune system health and brain health.

Baby food companies in Ireland are increasingly taking sustainability into

account. In this context, one of the main areas of focus is innovative sustainable packaging solutions, making packaging recyclable or reusable, and also reducing carbon emissions.

There has been notable growth in organic and additive free baby food, reflecting a broader consumer shift toward clean label products. Many Irish parents prefer organic fruit and vegetable purées, grain blends, and dairy based meals that contain no added sugar or artificial ingredients.

Supermarkets also dedicate significant shelf space to snacks for older babies and toddlers. Items such as rice cakes, teething biscuits, soft fruit bars, and puffed snacks are widely available, offering parents convenient options for on-the-go feeding. With busy lifestyles and increasing interest in nutritional transparency, ready made baby food in pouches has become a staple due to its portability and portion control.

Beyond food, the baby care segment in Irish grocery retail includes essentials such as nappies, wipes, toiletries, and healthcare items.

In the baby care market, Euromonitor expect growth in current value terms, supported by rising interest in premiumisation, natural ingredients and dermatologically tested formulations. As parents become more ingredient-conscious, demand for products that are fragrance-

free, organic or allergy-certified will increase.

Innovation in baby and child-specific products over the coming years will likely focus on skin microbiome-friendly formulas, natural and allergen-free ingredients, and sustainable packaging solutions, according to Euromonitor. Brands are expected to launch multipurpose products that combine cleansing and care, as well as develop more plant-based, certified vegan options.

Convenience remains a leading factor, with ready-to-use foods, baby snacks, and all in one shopping options appealing to time pressed parents. Sustainability is also influencing buying behaviour, increasing interest in biodegradable wipes, eco friendly nappies, and recyclable packaging.

Aptamil

Aptamil is the number one brand in the Baby Food category of Nielsen’s 2025 Top Brand Ranking. Aptamil, Ireland's number one recommended follow-on milk brand (Source: aptaclub.ie/number-one), which has different formats for every need, is specially formulated to help meet the increased nutritional needs of infants from six months of age alongside a weaning diet.

Aptamil follow-on milk is inspired by 50 years of breastmilk research, combining a patented blend of ingredients with a unique development process. Its range of follow-

Baby Food & Care

is specially formulated to help meet the increased nutritional needs of infants from six months of age alongside a weaning diet.

Aptamil follow-on milk is inspired by 50 years of breastmilk research, combining a patented blend of ingredients with a unique development process.

on milks contain vitamin D to support the normal function of the immune system and iron to support normal cognitive development.

Important notice: Breastfeeding is best. Follow-on milk should only be used as part of a mixed diet and not as breastmilk substitute before 6 months. Use on the advice of a healthcare professional.

Cow & Gate

For over 135 years, Cow & Gate Follow on milk has been a trusted choice for families in Ireland, nourishing babies with quality nutrition and care. As experts in baby nutrition, their Follow on & toddler milks contain only high quality ingredients and are enriched with essential nutrients to support a baby’s development during their weaning journey.

DHA (Omega 3) intake contributes to the normal visual development. Vitamin D contributes to the normal function of the immune system in children. Iron contributes to normal cognitive development of children. Calcium is needed for normal growth and development of bone in children.

Cow & Gate Follow on and toddler milks contain no palm oil. Indeed, sustainability is at the heart of how they operate. Their Irish sites are powered by 100% renewable electricity, and their Wexford factory has achieved an 80% reduction in Scope 1 and Scope 2 emissions since 2011, thanks to the introduction of a biomass boiler fuelled by locally sourced, sustainable wood.

Their new baby food range offers convenient and nutritious options, including pouches, cups, and jars, allowing parents to continue their Cow & Gate journey. With no added salt, sugar, or preservatives, their foods provide a healthy start for little ones.

Retailers can benefit from stocking this trusted brand, known for its quality and commitment to baby nutrition.

“Cow & Gate’s expert team is also available to support customers as they begin introducing food to their babies, ensuring a seamless and reassuring experience,” explains Rebecca Taylor, Cow & Gate. “We put our parents first, for tips and non-judgemental support, our specialist baby advisors and experienced parents are here to talk and to encourage

years.

Cow & Gate’s Follow-on Milk mission is simple, to support parents through every beautiful moment of parenting. That is why they have recently introduced a new range of baby foods to support every parent in their baby's weaning journey.

confident parenting at every stage,”

The website, www.candgbabyclub.ie, also offers advice for parents.

Breastfeeding is best. Follow-on milk should only be used as part of a mixed diet and not as a breastmilk substitute before 6 months. Use on the advice of a healthcare professional. Use Toddler milk as part of a varied, balanced diet from 1 year.

Cow & Gate Follow on & toddler milks contain only high quality ingredients and are enriched with essential nutrients to support a baby’s development during their weaning journey.

Nourish

to f lourish

Vitamin D* for immune system

Iron* for cognitive development

Calcium* for bone growth

Breastfeeding is best. Follow-on milk should only be used as part of a mixed diet from 6 months. Talk to your healthcare professional.

*Vitamin D contributes to the normal function of the immune system in children. Iron contributes to the normal cognitive development of children. Calcium is needed for the normal growth and development of bone in children.

Dairy magic

Ireland’s reputation as a leading global producer of dairy products is based on our strong, grass-based farming system, with Irish milk, cream, cheese and yoghurt products renowned at home and abroad.

DAIRY remains one of the most important categories in the Irish grocery and FMCG sector. From fresh milk to butter, cheese, cream and yoghurt, dairy products are staple items in most Irish households and are central to footfall, basket size and shopper loyalty. For store owners and buyers, understanding the evolving dynamics of the Irish dairy marketparticularly pricing, consumer preferences and retail competition - is essential to managing margins and category performance.

Ireland is one of the world’s leading dairy producers, supported by a strong grass-based farming system and major processors. Ireland’s dairy industry is globally significant, with exports valued at approximately €6.3 billion in 2024 and products shipped to around 140 international markets. While exports dominate production, the domestic retail market remains highly competitive and strategically important for processors and retailers alike.

Milk remains the anchor of the dairy category in Irish retail. It is a highfrequency purchase that drives regular store visits and often acts as a price benchmark for shoppers. For store owners, this means dairy - particularly milk - is frequently used as a value signal.

Consumer trends are reshaping the dairy category in Ireland. Shoppers are increasingly looking for local, traceable and sustainably produced dairy products,

reflecting the country’s strong agricultural reputation and growing environmental awareness.

At the same time, there is rising demand for premium and functional dairy options, including organic milk, lactose-free products and speciality variants. These products allow retailers to capture higher margins while catering to specific dietary needs.

Health and nutrition also remain major drivers. Dairy continues to be viewed by many consumers as a natural source of protein, calcium and other nutrients, reinforcing its role in everyday diets.

Space in the dairy chiller is limited, making SKU rationalisation and planogram discipline essential. Buyers typically

structure the category across three tiers:

1. Core value products – private label milk, butter and cheddar, which drive the majority of volume.

2. Branded leaders – products that maintain strong consumer loyalty and reinforce quality perception.

3. Premium or specialist lines – organic, lactose-free or high-protein options that deliver higher margins.

For store owners and buyers, the dairy category offers several opportunities, including the growth of premiumisation, the convenience of ready-to-use and smaller pack sizes, which appeal to modern shoppers, and the chance to cross-merchandise dairy with other

categories like bakery, cereals and cooking ingredients.

Dairy will remain a core pillar of the Irish grocery sector. The category combines high purchase frequency with strong opportunities for premiumisation and innovation.

For retailers, the key challenge is balancing value perception with margin protection. Those who combine competitive pricing on core lines with strategic premium offerings and strong supplier relationships will be best positioned to succeed in Ireland’s evolving dairy market.

Tirlán

As Ireland’s number one dairy brand, Avonmore is a trusted part of everyday life, enjoyed daily in households across the country. Their long-standing success is built on a commitment to exceptional quality, a deep understanding of consumers, and a passion for continuous innovation.

For 60 years, families nationwide have relied on Avonmore’s dairy expertise across milk, cream, butter, and their fresh soup range. Their portfolio continues to grow, led by standout products such as Avonmore Protein Milk, Avonmore Protein Soup, Avonmore Super Milk, and Avonmore Whipped Cream.

Avonmore’s range of fortified milks provides meaningful nutritional benefits for every life stage. Products like Avonmore Protein Milk and Avonmore Super Milk make it easy for consumers to incorporate essential nutrients, including protein, vitamin D, and folic acid, into their everyday diet.

Avonmore Super Milk plays a vital role within the fresh milk category. Because

Ireland’s northerly latitude means we get limited sunshine throughout the year, many people don’t get enough vitamin D. From young children to older adults, vitamin D is essential for maintaining bone health and supporting the immune system. Avonmore Super Milk is enriched with vitamin D, along with vitamins B & E, extra calcium, and folic acid, making it a smart, nutritious choice for the whole family.

In 2025, Avonmore Protein Milk expanded its portfolio with the launch of Avonmore Protein Coffee, giving consumers the added benefit of a caffeine boost alongside their protein intake.

Earlier this year, Avonmore Protein Milk also introduced a new creative campaign, ‘For Every Move’, positioning the product as an everyday essential rather than just a post workout option.

The campaign reframes protein’s role by moving beyond the category’s traditional association with gym culture and elite athletic performance. Instead, it champions protein as a support for movement in all its forms, from commuting and working to play, daily routines, and everything in between.

Another rising star within Avonmore’s Protein portfolio is Avonmore Protein Soup, a flavoursome high protein (16-19g per serving) range of soups perfect as a satisfying snack, at lunch or in the evening. Avonmore Cream continues to perform well and is the number one branded cream in the market. Avonmore’s extensive range of pouring cream, whipped cream, and cooking cream, offers consumers a cream to suit many cooking and baking recipes.

With such a diverse and innovative portfolio, it’s clear why Avonmore remains a staple in the households of Ireland.

Dairy & Ice Cream

Ice cream sales growing steadily

ICE cream sales are expected to grow steadily over the coming years in Ireland, according to the latest report into the sector from Euromonitor International, supported by the category’s strong appeal and widespread availability. Consumption is set to remain high, while evolving consumer preferences will continue to reshape the market.

Irish consumers are expected to continue embracing premium and artisanal ice cream, with shoppers increasingly seeking indulgent flavours, higher-quality ingredients and more sophisticated products. Many Irish consumers place strong value on locally sourced dairy and smallbatch production, with around half of shoppers indicating they are willing to pay more for ice cream produced by local specialists.

Sustainability will also become an increasingly influential factor in purchasing decisions, while the cost-ofliving crisis has driven growth of valueseeking consumers. While branded ice creams remain strong, own-label and promotional activity continue to play an important role in maintaining volume sales.

Ice cream consumption in Ireland is relatively high by European standards, with the country ranking among the top consumers per capita in Europe. This reflects the category’s positioning as an affordable indulgence and a staple of both family shopping and convenience purchases. Retail sales are typically split between two major segments: take-home ice cream (tubs, multipacks and family formats) and impulse products (single-serve cones, sticks and novelty items). Take-home products account for roughly 70% of the total market, making supermarkets and grocery multiples a key channel, while impulse purchases remain highly important in convenience stores, forecourts and tourist locations.

Dairyglen: ice cream made simple

Ice cream shouldn't be complicated. Dairyglen's fully managed ice cream solution takes care of everything from installation and equipment to maintenance, servicing, marketing & ongoing support, making it the easiest and most efficient ice cream solution around.

IN forecourts and convenience retail, every square metre matters. Soft serve ice cream and milkshakes offer strong margins, quick service and high impulse appeal, but only when they are managed properly. That’s where Dairyglen stands apart.

Dairyglen provide fully managed solutions, designed specifically for fastpaced retail environments where reliability, hygiene and simplicity matter most. Every retailer’s needs are different. Dairyglen ensures each GelMatic machine is the right fit for you.

A turnkey ice cream solution

When you partner with Dairyglen, everything is taken care of. Their project management team handles the full fitout, installs the ice cream or milkshake machine, leaving it fully stocked up, ready to serve. There is no need to coordinate contractors or suppliers, meaning no stress, no guesswork and no delays getting started. Your store can start selling immediately.

Professional monthly cleaning service

Smart retailers choose Dairyglen because of their professional monthly machine

cleaning service. This preventative approach reduces risk of emergency breakdown, extending machine life. Dairyglen’s qualified service engineers ensure machines are cleaned above industry standards, ensuring 0% bacteria and full sanitisation for the month ahead. For retailers, this means peace of mind, fewer disruptions and consistent availability for customers.

Training that works for you

Dairyglen don’t just install your machine and walk away. They provide full staff training aligned with HACCP safety guidelines, so your team knows exactly how to use the equipment safely and efficiently. Training covers everything from operation to cleaning procedures, helping reduce mistakes and maximise sales.

Reliable mixes built for high volume

Dairyglen supply a range of soft serve ice cream and milkshake mixes, engineered for consistency and yield. Whether it's Irish dairy or vegan ice cream, Dairyglen does it all. These mixes deliver reliable results every time, ensuring portion control, smooth texture and consistent taste, even

during peak periods. With sustainability at its core, all Dairyglen ice cream is 100% free from Palm Oil. Their ambient mix has a long shelf life, making storage options easy as no refrigeration is needed.

Upselling made easy

Impulse sales are critical in convenience retail. Dairyglen provide a full range of sauces and toppings, allowing retailers to offer premium upgrades that increase sales with minimal effort. Dairyglen also supply packaging, cups and accessories, helping create a professional finish at the counter.

Not

just seasonal service

Ice cream is not only a summer category. Dairyglen provide year-round support, including technical assistance, menu development and marketing materials such as outdoor signage, posters and digital media to drive footfall and ensure visibility year-round.

With GelMatic machines, mix, sauces, toppings, packaging, training, cleaning and compliance under one roof, Dairyglen offer stores a low-risk, high-return ice cream solution, designed to work hard, just like your store.

The journey continues: new Icy Peppermint launch

INTRODUCING Icy Peppermint, the first new flavour to launch under Nordic Spirit’s bold new look and the latest addition to the range. Available in two key strengths, Max and X-Strong, this sharper peppermint profile brings a new level of intensity to Nordic Spirit’s mint offering, giving consumers even more choice as they continue their journey.

Delivering the perfect crisp peppermint profile complimented with a spicy undertone and a distinctive cooling sensation, Icy Peppermint is crafted for experienced users seeking a stronger, icier and more refreshing experience.

Leading through innovation

As Ireland’s number one nicotine pouch brand, Nordic Spirit continues to pioneer the nicotine pouch category through thoughtful innovation, expanding the range in ways that respond to your consumers' evolving preferences with the quality and consistency they can trust (Source: NIQ Scan Track, INC, SOM, MAT, January 25, 2026 - Correct at time of printing).

Available to order now, Icy Peppermint strengthens the Nordic Spirit portfolio, offering your customers even more choice to find their way to the perfect flavour and strength.

Wines for spring

Jean Smullen looks at some of the wines guaranteed to excite your customers this spring season.

THIS year, retail customers will be looking for lighter style wines; younger customers especially are looking for lower alcohol wines that are preferably organic. Wine choices are now, more than ever, generational specific.

Millennials (those born from 1981-1991) and Gen Z (1991 onwards) are much more health and body conscious, so it’s all about less alcohol and lesser-known grape varieties from regions that are outside the mainstream. Big oak-aged reds with higher alcohol levels are not their thing; they hold more appeal for the Boomers (1946-66). Today, the younger customer wants lighter, more fruit forward red and white wines, with a medium to low ABV. Price too is very important as belts tighten, so value is very important to them.

As for as Generation X (1966-1981), these are the adventurous ones in terms of their wine choice so they are looking for wines

that complement the latest food styles, vegetarian, gluten free, vegan and foraged! Rosé is another major growth category, the palest possible, preferably from Provence, as evidenced by the enormous success of Château d’Esclans’ Whispering Angel brand, or any premium rosé.

Boomers (born from 1946-1966) are a traditional lot, but they are prepared to give new grape varieties and new wine regions a try. Think Godello and Albarino from Spain and Portugal, or Aglianico from Southern Italy or perhaps a Cabernet Franc from anywhere in the world.

No and low alcohol are now mainstream and indispensable; this means new wine making techniques for wines that are preferably organic, with an ABV on the lower end of the spectrum.

Wine shelves are no longer just filled with red from Bordeaux, new world Shiraz,

Chianti from Tuscany, Rioja Crianza or Reserva or something mid-priced from Gigondas or Châteauneuf du Pape; the brief is now much wider, and the key to keeping the customer interested, across a wide spectrum of age groups, is to marry tradition with innovation and include new styles, new regions, low alcohol and of course, something with bubbles!

As health-conscious Millennials watch their alcohol intake and Generation X’ers lessen theirs, the “drink less, drink better” trend continues. The customer is trading up, but they are looking for a lot more these days than the tried and tested; most of all they are looking for good value in terms of their wine purchase.

This month, Retail News features a selection of wines on offer and available from a variety of Irish importers, to fit the bill this spring.

Comans Beverages

Easter presents a key opportunity for retailers to drive both value and premium spend, and Comans Beverages are supporting the season with a portfolio built around proven consumer demand and impactful innovation.

The newly refreshed Dada Sauvignon Blanc, alongside Dada Caramel, the latest flavour-led innovation.

The Bread & Butter range continues to grow in popularity with Irish wine consumers.

Within the popular Dada range, a packaging refresh for the established Sauvignon Blanc brings renewed on-shelf impact to one of the category’s most consistent performers. As Sauvignon Blanc

continues to dominate white wine sales and shopper loyalty, it remains a key footfall and repeat-purchase driver. The updated bottle and label, alongside Dada White Malbec, keeps the range contemporary and competitive, without altering the distinctive wine style. Innovation remains central, with Dada Caramel extending the brand into flavour-led territory, designed to stimulate trial and incremental spend. Caramel led flavour profiles have performed strongly in recent years, with consumer research highlighting demand for a caramel style wine - positioning this launch firmly in line with shopper trends.

The Bread & Butter partnership, positioned in the premium segment

(retailing at €20), is already delivering strong uptake following its Christmas launch, supporting margin growth and premiumisation in-store. Meanwhile, the Porta 6 range provides a vibrant and accessible option well suited to spring displays and lighter seasonal occasions, with Vinho Verde and Rosé emerging as particular customer favourites.

Porta 6 Rosé and Vinho Verde: perfect spring favourites made for lighter seasonal occasions.

Together, these brands give retailers strong seasonal talking points, solid rateof-sale potential, and clear opportunities to drive premium value over the Easter and wider spring trading period.

Barry & Fitzwilliam

One of the fastest growing wine brands in the Barry & Fitzwilliam portfolio, the Graham Norton range of wines will be on offer during April 2026. Retailers should look out for the GN Sauvignon Blanc, Shiraz, and Rose on offer for €12, and the GN Frizzante Bianco & Rose for an offer price of €11.50.

The long-standing partnership between Graham Norton and Invivo began in 2014 with a single New Zealand Sauvignon Blanc and has since evolved into an

On the Vine

McGuigan Wines will have a range of price offers this spring/summer on the McGuigan Black Label Range.

internationally acclaimed wine and spirits portfolio. Since their launch over a decade ago, Graham Norton’s wines have become Irish favourites, with the Graham Norton wine range featuring in the Top 20 Brand report for four years in a row. In the last year, sales of GN Sauvignon Blanc grew by +47% on an MAT basis for the period Jan 2024-Jan 2025.

McGuigan Wines, the fourth-generation Australian winemaker and one of the world’s most awarded wineries, will have a range of price offers this spring/summer. Look out for McGuigan Black Label Range on a ‘save €3’ promotion during March and April 2026. The variety of SKU’s available

include Merlot, Pinot Grigio, Chardonnay, Cab Sauvignon, Malbec, and the popular red blend. “The McGuigan range is the leading Australian wine brand in Ireland, and these unique wines really embody the true Australian style of entertaining with friends and family which the Irish have adopted wholeheartedly,” said Kate Barry of importers Barry & Fitzwilliam.

New Zealand wines generate strong sales for Barry & Fitzwilliam, with Villa Maria one of the biggest selling New Zealand wine brands on the Irish market in volume terms, always in great demand. Barry & Fitzwilliam will be offering a price promotion offer for the Private Bin range. Villa Maria Private

Bin Range, including the hugely innovative Sauvignon Blush, will be on offer at circa €13, down from €16.99, and may even go as low as a €10 offer during spring 2026.

Bibendum Ireland

As days grow longer and consumers seek lighter, fresher styles for spring, retailers have a valuable opportunity to refresh their wine fixtures with wines that offer vibrancy, versatility, and strong brand recognition.

Santa Rita Estates is ideally positioned to support this seasonal shift. Santa Rita is the number one selling wine brand in Ireland, a testament to its enduring consumer trust and off-trade performance. Beyond commercial success, the winery has also been recognised by Forbes as the number one winery in the world, a distinction awarded on the basis of heritage and legacy, mentorship of new generations of winemakers, innovation in winemaking techniques and vineyard management, advancements in packaging, and leadership in sustainability and social responsibility.

For spring, the focus falls on the consistently popular Santa Rita 120 line-up, which offers bright, approachable styles that resonate strongly as the season changes. The range includes Santa Rita 120 Sauvignon Blanc, which is crisp and aromatic, with citrus and tropical fruit notes, a natural fit for lighter dishes. Santa Rita 120 Pinot Grigio is fresh, delicate and easy-drinking, delivering the clean, refreshing profile consumers increasingly seek as temperatures rise. Santa Rita 120 Cabernet Sauvignon is a fruit-forward, supple expression of Cabernet that maintains structure, while offering an approachable style suited to midweek and casual dining.

These wines provide strong shelf appeal, accessible price points and a proven sales track record, making them ideal for seasonal promotions and feature space as winter transitions into spring.

Sustainability remains central to the long-term strategy of Santa Rita Estates – Santa Rita and Carmen from Chile, and Doña Paula from Argentina. The group continues to invest in responsible vineyard management, water stewardship, lightweight packaging initiatives and community engagement, ensuring that environmental and social responsibility underpin every stage of production.

Doña Paula, in particular, has recently achieved significant international recognition. Less than two years after opening its doors to wine tourism, the Luján de Cuyo estate won two categories at the regional Great Wine Capitals competition -

The hugely popular Santa Rita 120 line-up offers bright, approachable wine styles that resonate strongly as the season changes, including Sauvignon Blanc, Pinot Grigio, and Cabernet Sauvignon.

Innovative Wine Tourism Experiences and Sustainable Wine Tourism - before going on to represent Mendoza, and winning the International Gold Award in Sustainable Practices at the Best Of Wine Tourism 2026 Finals, hosted in Bordeaux in November 2025. Doña Paula Los Cardos Malbec is now the number one Argentine Malbec in the Irish market.

For the off-trade, the message for spring is clear: lighter, fresher styles with strong sustainability credentials and compelling brand stories are set to drive demand. Santa Rita Estates combines scale, innovation and international recognition, offering retailers confidence in both quality and commercial performance as consumers embrace the new season.

This March, Bibendum will also have a range of Portuguese wines on promotion in all Carry Out shops. Bibendum’s All Fama is a VR Vinho Regional, which means it is made from a blend of indigenous and international grapes from the Lisboa region. Produced by Adage Sao Mamede,

the red and the white wines in the range will be on offer in Carry Out for €9. The All Fama white wine is made from a blend of the native Fernão Pires and the Malvasia Rei, known in Spain as Palomino Fino, and known for its acidity. Fernão Pires brings delicate floral character and tropical fruit flavours, Malvasia Rei brings the freshness.

The red is also a VR wine and is a blend of three red grapes, two are French, Syrah and Caladoc (a Grenache Malbec cross), as well as Aragonez (Tempranillo in Spain). This has red fruits and ripe cherry fruit with hints of chocolate and mocha. A well made and interesting wine, for a competitive price; Carry Out retailers should do well with this one!

Dalcassian Wine & Spirits

Bodem Bodegas, a sustainable modern winery located in the heart of the Sierra de Algairén, are known for their commitment to producing vegan wines, using zero environmental impact and innovation in production techniques. Their La Granja

Verdejo/Viura was a Gold Star Winner in the Best Old-World White under €12 category at the 2025/26 National Off Licence Association (NOffLA) Irish Wine Show Star Awards. Made from a blend of two native Spanish grapes, Verdejo and Viura, this is a refreshing white, with stone fruit flavours and a light, zippy finish. Offering great value at a competitive price point, Paul Raferty, Head of Wine at Dalcassian Wine & Spirits, told Retail News that this wine is selling very well in independent off licences and is guaranteed to be in great demand once spring arrives and the consumer starts looking for lighter, fresher, good value white wines.

Edward Dillon & Co

Château Minuty is a Rosé wine from the region of Provence, where they are one of the last estates in the Côtes de Provence to harvest entirely by hand. Every year, over 100 people join Minuty’s usual team of 20, for the duration of “les vendanges”. Hand harvesting is preferred so that the grapes can arrive at the press intact and in perfect condition, with no maceration or oxidation.

Edward Dillon are offering the iconic Minuty M for the 2026 spring-summer season at €24 in independent off licences. Since 2018, Château Minuty have worked with a major artist to produce iconic labels for their M Rosé Cuvée, a benchmark Provençal Rosé made from a blend of Grenache 60%, Syrah 20%, Cinsault 15% and 5% other. This pale pink Rosé has lots of elegant floral aromas with strawberry summer fruit flavours and a hint of herb. You also find, when tasted, a wonderfully dry elegant finish with a subtle freshness that adds to the wine’s appeal. A premium Rosé for the spring/summer market, this is bound to be in great demand.

Terrazas de los Andes was established in the 19th century and today is owned by LVMH. In 1992, Chandon Argentina began the Terrazas de los Andes project to discover the best sites for Malbec, Cabernet Sauvignon and Chardonnay. The Terrazas de los Andes wine portfolio is a selection of wines sourced from the best high-altitude plots of the estate’s vineyards in Lujan de Cuyo and Uco Valley. The 2023 Terrazas Chardonnay (€25) is surprisingly fresh, with ripe melon fruit and hints of spice on the palate and will appeal to a more mature audience who like a well-made classic Burgundian style of Chardonnay, grown in the high-altitude vineyards of Argentina.

Drinks News

Hinch Distillery celebrates major win for Single Malt

HINCH Irish Whiskey Single Malt was named Best Irish Small Batch Single Malt at the World Whiskies Awards Ireland 2026, a significant recognition that follows Emma Millar’s recent promotion to Head Distiller and reflects her influence on the development and character of the award-winning liquid. Emma, who has been part of the Hinch Distillery team since its inception in 2020, has played a central role in developing and shaping the character of the Single Malt, working closely on its maturation journey in exbourbon American oak and Oloroso sherry casks to create a finely balanced expression with notes of orange, honey and ginger. “This award reflects the care and attention that goes into every stage of our whiskey making process,” noted Emma Millar, Head Distiller at Hinch Distillery. “Having worked closely with the Single Malt over the past five years, it is especially rewarding to see it recognised in this way so soon after stepping into the role of Head Distiller. It highlights the importance of understanding the influence of cask maturation and allowing each whiskey to develop its own character over time.” Hinch’s 15 Year Old Sherry Cask Finish was also named Best Irish Blended Limited Release (13 to 20 Years), while the distillery’s 5 Year Old Double Wood Madeira Cask Finish was recognised as a Category Winner in the 12 Years and Under section.

“To see Hinch Irish Whiskey Single Malt recognised at this level

Top award for Fercullen

is a fantastic achievement and reflects Emma’s contribution over the past five years,” said Dr Terry Cross OBE, Chairman of Hinch Distillery.

“This award is a strong early endorsement of her leadership as Head Distiller and highlights Hinch’s growing reputation on the international stage. It reflects the expertise of our distilling team and our continued focus on combining traditional Irish whiskey making with a contemporary approach to maturation and character, as we further build Hinch’s reputation both at home and in global markets.” Emma Millar, Head Distiller, and Jake Walpole, Assistant Head Distiller, are pictured celebrating the win.

POWERSCOURT Distillery has been awarded Ireland’s Best Grain for its Fercullen 15 Year Old Single Grain at the World Whiskies Awards. The national title recognises the Wicklow distillery’s commitment to craftsmanship and quality, with Fercullen 15 now set to represent Ireland at the Global World Whiskies Awards final in London. “To be recognised as Ireland’s Best Grain is a tremendous honour for our team,” said Paul Corbett, Master Distiller and Blender. “Fercullen 15 represents precision, patience and a passion for exceptional whiskey-making. We are incredibly proud to see it celebrated on such a respected platform.”

John Cashman, Head of Brand and Whisky Hall of Fame inductee, added: “Grain whiskey is sometimes overlooked, yet it offers remarkable elegance and approachability. The Madeira cask finish selected for Fercullen 15 adds layers of dried fruit, spice and complexity, while retaining its natural sweetness and smoothness. This award is a wonderful recognition of its quality and versatility.” John is pictured with Anita Ujszasz, Awards Director, and Bradley Weir, Editor, Whisky Magazine.

Guinness & JW Anderson unveil second collaborative collection

FOLLOWING the resounding success of their inaugural 2024 collaboration, driven by overwhelming consumer demand, Guinness and JW Anderson have unveiled a bigger, bolder global capsule. This 17-piece collection is rooted in a rich shared narrative of craft and heritage, drawing inspiration from the traditional Irish pub – a place of communion, storytelling, and unmistakable warmth. Fronted by Joe Alwyn and Little Simz (pictured), the second collaboration will be available in limited quantities. The 17-piece range includes robust denim workwear – meticulously crafted chore jackets, dungarees, and JW Anderson’s signature twisted jeans – directly inspired by Guinness’ vintage brewery uniforms. The result seamlessly blends utility with luxury, tradition with contemporary design, creating a collection both deeply rooted in history and boldly forward-looking. “This collaboration with JW Anderson is truly special, and we believe it will deeply resonate with our global community,” said Stephen O’Kelly, Global Brand Director at Guinness.

Diet Coke Cherry launches in Ireland permanently

DIET Coke Cherry has launched in Ireland as a permanent addition to the Diet Coke portfolio, available now in retail outlets nationwide. The cherry twist on the iconic Diet Coke taste first launched internationally in the 1980s and is now coming to the Irish market with refreshed packaging and a clear role to drive flavour variety within the no-sugar cola category. With a chic new look, this new sku is set to become a staple for Diet Coke breaks nationwide, whether it’s a quick scroll or stroll, a mid-podcast sip, or a moment unwinding. Diet Coke Cherry is available permanently in: 330ml cans, 2L bottles and 330ml x12 multipack cans.

“Diet Coke Cherry has a real fan following globally, and we’re delighted to bring it to Ireland as a permanent part of the Diet Coke line-up from March 2026,” said Tara Byrnes, Senior Marketing Manager, Diet Coke Great Britain & Ireland. “Cherry is a standout flavour, trending for the last three years and appearing across food and drink menus and in cherry-red fashion cues. Shoppers are actively looking for flavour variety and we are confident that with its bold taste and refreshed pack design, Diet Coke Cherry will offer retailers a strong new option to keep the Diet Coke category modern and help drive both immediate consumption and multipack purchase.”

Roe & Co unveil Signature Blend

ROE & Co Irish Whiskey have announced the launch of their newest expression, Roe & Co Signature Blend Irish Whiskey. Crafted as a vibrant and inviting entry point to the world of Irish whiskey, this new contemporary bottle, blended at 40% ABV, offers a smooth, versatile, and accessible experience for adults. Designed to welcome both the whiskey connoisseur and those discovering Irish whiskey for the first time, its meticulously developed flavour profile ensures it excels as a great whiskey for mixing in simple drinks, while remaining equally enjoyable neat. “We are incredibly excited to introduce Roe & Co Signature Blend to Ireland this March,” noted David Heaney, Head of Spirits Marketing. “Crafted at a 40% ABV, this new expression and bottle is all about making exceptional Irish whiskey without compromising on the quality or rich flavour Roe & Co is known for. Our dedicated blending team has truly delivered a wonderfully adaptable liquid that embodies Roe & Co’s modern spirit – perfect for sharing, discovering, and enjoying in whatever way you choose. It’s a testament to our commitment to a fresh approach, building on heritage with new energy and confidence, and continually reimagining the world of Irish whiskey for today's consumer.”

Boann target Mother’s Day gifting

BOANN Distillery targeted the Mother’s Day gifting market this year, with their Silks Irish Gin, created by mother-and-daughter beekeepers and distillers, Marie and Sally-Anne Cooney (pictured). Distilled by hand in small batches in a 500-litre copper pot still at the family’s distillery in the Boyne Valley, the gin is named after the colourful racing silks worn by jockeys at nearby Bellewstown Racecourse. What began with the capture of a swarm of bees evolved into a passion for beekeeping and distilling, and today Marie and Sally-Anne produce a gin that reflects both family heritage and craftsmanship. Produced using honey from their own bees and apple blossom from their 30-acre family orchard - home to 6,500 apple trees - alongside 14 botanicals, including elderflower and hawthorn blossom from the surrounding hedgerows, the result is a fresh, floral and beautifully balanced gin. The Silks Irish Gin Gift Set is priced at €49.95.

WRC updates Code of Practice on Access to Part-Time Working

Jaqueline Ho, Managing Knowledge Lawyer, Lewis Silkin, outlines the key points for retailers from the recent WRC update of the Code of Practice on Access to Part-Time Working, its first update in 20 years.

PART-TIME workers are a vital component of the Irish retail sector and, of the Irish workforce generally, with the latest statistics showing that part time workers make up over 20% of the workforce (Source: www. cso.ie/en/releasesandpublications/ ep/p-lfs/labourforcesurveyquarter32025/ keyfindings). There are numerous benefits of part-time workers, including flexibility during peak trading periods and allowing for adaptability to changing customer demand.

Against this background, the Workplace Relations Commission has recently published an updated Code of Practice on Access to Part-Time Working (the first refresh since 2006) with the aim of improving access to part-time and flexible working opportunities. Alan Dillon TD, Minister of State for Small Businesses, Retail and Employment, launched the updated Code, stating that

it is “a reflection of the Government’s commitment to expanding flexible working options and more inclusive labour market participation.”

There is no statutory entitlement to part-time work in Ireland. The Code is underpinned by the Protection of Employees (Part-time Work) Act 2001 but it does not create any new legal rights for employees. The intention of the Code is to provide a framework for employers and employees to consider and agree modern and flexible working arrangements.

Back to Basics – Part-Time Employees

• Protection of Employees (Part-time Work) Act 2001 defines a part-time employee as “an employee whose normal hours of work are less than the normal hours of work of a comparable employee (in relation to the part-time worker) in the employment”.

Jaqueline Ho, Managing Knowledge Lawyer, Lewis Silkin.

• Part-time employees are entitled to the same employment rights as full-time employees, on a pro-rata basis i.e. part-time employees are entitled to the same hourly rate and benefits as full-time employees on a proportionate basis, depending on the hours worked.

• Part-time employees should also be treated the same as full-time employees in relation to access to training and recruitment opportunities.

• Retail employers should also be aware of their obligations in relation to “zero hours” contracts or banded hours contracts:

Zero-hour contracts are prohibited unless the work is casual in nature or the employee is essential for providing coverage in emergency situations or

for short-term absences. Save for certain prescribed circumstances, an employee on a “zero hour” contract is entitled to receive the lesser of (i) 25% of the contracted hours or (ii) 15 hours of work. In either case, the employee must receive a minimum payment of three times the national minimum wage, which is currently €14.15 an hour.

• Banded Hours: employees are entitled to make a written request to their employer to be placed on a particular band of weekly working hours in cases where their employment contract does not reflect their actual weekly working hours. Employers must consider the 12 months immediately preceding the date of request as a reference period for actual working hours and cannot refuse a request unless four prescribed circumstances apply. Once an employee is

Retailers should conduct an audit of roles and locations (e.g. store, warehouse, and headoffice roles) to assess whether suitable for part-time working. This audit should also include reviewing customer demand, service coverage, compliance requirements, and technology or process changes needed to enable split shifts or jobsharing.

Employment Law

placed on a band, the employer must provide the employee with working hours that, on average, fall within that band for the 12-month period following the request.

Updated Code of Practice on Access to Part-time Working – Key

Takeaways

The guiding principle of the Code is that part-time work should, as far as possible, be available for employees. In practice, employers should facilitate requests from employees to transfer from full-time to part-time work (and vice versa) as much as possible. However, the Code recognises that the business and operational context of the employer, as well as economic competitiveness, are important considerations in introducing or improving existing part-time working arrangements. The following are key points arising from the updated Code, as well as recommended actions for retail employers:

• Apply pro-rata consistently: pay and benefits for part-time employees must follow the pro-rata principle unless objectively justified, with clear documentation for any exceptions. Employers should review pay and benefits (including time in lieu, shift premiums, allowances etc.) to ensure pro-rata treatment applies. Any exceptions should be documented with the appropriate objective justification.

• Suitability assessment for part-time work: retailers should conduct an

audit of roles and locations (e.g. store, warehouse, and head-office roles) to assess whether suitable for part-time working. This audit should also include reviewing customer demand, service coverage, compliance requirements, and technology or process changes needed to enable split shifts or jobsharing. Employers should document their reasons for determining whether a role/location is suitable for part-time work or not.

• Process for requests: if one does not already exist, employers should establish a formal process to allow for employee requests for flexible working and/or for a change to working hours. The Code recommends that such a process should include a written application, consultation and consideration with the employee on personal and business needs, a reasonable timeframe for decision and an appeal mechanism via existing grievance procedures (see a practical example below).

• Training: the Code recommends that employers plan training within rostered time as far as possible to ensure fair access for part-time staff. However, it recognises that there may be occasions where part-time employees will have to attend training outside of their normal working hours. Employers can try to build mandatory training into scheduled

hours and track access and completion by full-time versus part-time cohorts to determine if any adjustments are needed.

• Remove barriers: the Code recommends that organisations review their training, performance appraisal, promotion/career development policies to ensure that there are no career development barriers, direct or indirect, to the progression of part-time workers in the organisation. Where there are potential barriers to part-time working in an organisation, employers will be expected to keep these barriers to a minimum and consider measures to overcome them.

• Guard against discrimination and penalisation: as part-time workers are predominantly female, retailers should ensure equal opportunities and avoid practices that may have a disproportionate impact on part-time workers (and therefore, females). Managers should be upskilled on the Code’s principles and given training in relation to objective decision-making, documentation and the prohibition on penalisation.

• Business and operational considerations: the Code accepts that there may be legitimate business and operational factors that may impact access to part-time working, such as increased administration, training

and recruitment costs, the capacity of smaller organisations, and day-today service delivery implications for full-time staff. These factors should also be considered by employers when determining the suitability of part-time working arrangements.

• Compliance: employers should ensure they remain compliant with banded hours and zero hours legislation.

• No new legal rights but evidential weight: the Code does not create a statutory entitlement to part-time work, but it is admissible as evidence before the WRC, Labour Court and civil courts, so retail policies and decisions should align with it.

Practical example: handling a part-time request in a retail store

1. Written request: a full-time sales assistant asks to reduce to 24 hours over three fixed days to accommodate part-time study responsibilities. Employee should be asked to submit their request in writing.

2. Consultation: manager should meet with employee to discuss personal

needs, proposed pattern, duration, and alternatives (e.g. different days, split shifts, job share) alongside store operational needs such as delivery days, cash-up, and lone-working rules. This may take place over a number of meetings. Notes should be taken of the meeting discussions.

3. Assessment: consider the request in the context of organisation’s objective criteria e.g. demand patterns, coverage by other employees, the impact on workloads and service and any benefits (e.g. improved peak coverage). Document the analysis.

4. Decision: issue a written decision to the employee within a reasonable timeframe (e.g. four weeks). If approved, confirm the new hours, review pay and benefits on a prorata basis, and align rosters and any banded-hours obligations. If refusing, provide the reasons for the refusal and include the specific, evidence-based factors considered.

5. Appeal: communicate the right to appeal under the grievance procedure and remind managers that employees are protected from penalisation for exercising rights or declining to change status.

About the authors

For further information on this topic or any other employment law matters, please contact the Lewis Silkin Ireland team. This article is for general guidance and does not constitute legal advice. Legal advice should be sought in any given set of circumstances.

Strategically leveraging part-time work in retail

Retail operations hinge on variable footfall, extended trading hours, and geographically dispersed sites and part-time working is a core resourcing tool in such environments to align staffing with demand, while controlling cost. However, rigid rostering and/or lone worker models can unintentionally exclude part-time options. The updated Code offers a unique opportunity for the retail employer to adopt a strategic and considered approach to part-time work, which can lead to improved staff coverage, customer service, and retention, while supporting inclusion and improving staff morale. By embedding the Code’s principles into workforce planning, policy, and daily management, retail employers can modernise staffing models and create fair, sustainable opportunities across all levels.

What’s New

TAYTO CRUNCHY LAUNCHES IN IRELAND

MR. Tayto has been hard at work crafting an unmissable new treat for snack lovers across the country. Tayto, Ireland's favourite crisps and snacks brand (Source: NIQ, MAT, period ending 5/10/25), are thrilled to unveil their newest creation: Tayto Crunchy. Designed for those who demand maximum texture and bold flavour in every bite, Tayto Crunchy is a texture-led sharing snack that delivers a seriously satisfying crunch. Launching in two standout flavours, Big Cheese and Hot & Spicy, Tayto Crunchy was made for those who like their snacks loud, flavourful and impossible to put down. Tayto Crunchy is available in sharing bags.

ST PATRICK'S DAY: MADE THE KERRYGOLD WAY

THIS March, Kerrygold is championing authentic St Patrick's Day celebrations with a multi-channel campaign that spotlights real Irish food culture, partnering with chef , JP McMahon of Michelin Star restaurant, Aniar, in Galway, to create a collection of authentic Irish recipes rooted in Ireland’s food traditions. These recipes champion simple ingredients and real flavour, all brought to life with Kerrygold butter. Recipes include a hearty Lamb Hotpot, artisanal Stout Bread, indulgent Cheese Scones, and a golden Apple & Whiskey Tart. ‘St Patrick's Day Made the Kerrygold Way’ is running across Ireland, United States, Germany, the United Kingdom, South Africa, and beyond through social, digital, PR, and retail channels.

GUINNESS CELEBRATING ‘EXTRA’ PREMIER LEAGUE FANS

GUINNESS have unveiled a new campaign for Guinness Foreign Extra Stout (FES) as part of their Premier League sponsorship. Guinness Extra is a campaign designed to put real Premier League fans at the heart of the story and deepen recognition of Guinness as the Official Beer of the Premier League across key markets, including Africa and Asia.Inspired by the extraordinary passion of fans who follow the Premier League from afar, the campaign celebrates supporters who live the league intensely across distance, proving that fandom isn’t limited by geographyit’s built in communities, shared rituals, and the belief that matchday is bigger than the 90 minutes.

FRESH NEW LOOK FOR CHIVERS JAM AND CURD RANGE

IRISH jam brand Chivers is excited to re-introduce its much-loved jam and curd range in brand-new packaging, featuring a colourful new lid design. The relaunch brings a fresh feel to a brand that has been a trusted staple in Irish homes for generations. Loved by families since 1932, Chivers has built its reputation on delivering great taste every time. The refreshed core range includes Strawberry, Raspberry, Blackcurrant and Strawberry & Apple jams, alongside the much-loved Fine-Cut Lemon Curd.

ANDREW SCOTT PARTNERS WITH REDBREAST AT SXSW

REDBREAST single pot still Irish whiskey returns to SXSW Film & TV Festival for the second year of ‘Redbreast Unhidden’, its global platform dedicated to discovering and supporting hidden gems in film. Together with BAFTA winner, Golden Globes and SAG nominee Irish actor, Andrew Scott, Redbreast aims to shine a light on untold stories, voices and filmmaking talent, reflecting their shared belief that exceptional craft – whether in film or whiskey – deserves to be discovered. This year marks a milestone, with Andrew Scott expanding his role as Brand Ambassador to become Executive Producer for the 2026 Redbreast Unhidden Award winner’s next film, a SXSW Award that recognises one exceptional filmmaker from a curated shortlist of short film finalists. Scott’s creative experience and industry profile will help elevate the winning project and support its journey to audiences around the world.

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