SupermarketNews Magazine | June 2026

chocolate

An Emblem Of Trust

Luke Owen Smith has been working in craft chocolate for over a decade and was frustrated by the fact that the makers doing the hardest, most skilled work rarely get the recognition they deserve.

According to Owen Smith, consumers still don't understand the difference between massproduced industrial chocolate and craft chocolate, or the difference between bean-to-bar (made from scratch) and premade couverture-based chocolate.

He added that, for most of its history, the chocolate industry has done very little to help consumers understand what they're actually buying.

“To the untrained eye, everything on the shelf looks the same; a beautiful wrapper is a beautiful wrapper, whether what's inside was made from scratch by a passionate artisan or churned out by a multinational corporation,” said Owen Smith.

“a bar apart started as an idea to fix that. A simple, trustworthy emblem that tells you, before you've even opened the wrapper, that this chocolate was made from scratch by someone who knows exactly where their cacao came from. It's been in my head for five years and took another year to build, but here we are.”

As transparency becomes a priority in the premium chocolate sector, for makers, the emblem is about recognition, while for

consumers, it's about clarity and confidence, an easy-to-recognise visual signal that they can trust, backed by clear criteria and ongoing accountability.

Cacao farming also poses serious ethical problems, such as modern slavery and illegal child labour. When cacao is bought on commodity markets and blended from multiple anonymous sources, those problems become invisible.

Bean-to-bar makers take the opposite approach; they know who grew their cacao and pay a high price for speciality beans. To be a bar apart, there are four core requirements.

First, makers must be genuinely bean-tobar, making chocolate from scratch, starting with whole cacao beans. Second, they must be transparent about the cacao origin beyond just the country, down to the farm, cooperative or region.

Third, they must publicly share their chocolate-making process, whether through social media, open production days, or a factory open to visitors. Lastly, they must source specialty cacao to create chocolate with exceptional, diverse or complex flavours.

To the untrained eye, everything on the shelf looks the same; a beautiful wrapper is a beautiful wrapper, whether what's inside was made from scratch by a passionate artisan or churned out by a multinational corporation.

terms like ethically sourced and sustainably produced are often used very loosely, often without any meaningful verification.

However, bean-to-bar makers have an advantage here because their supply chains are small and direct by nature, although they represent a tiny fraction of global chocolate production.

Smaller or craft chocolate makers differ from larger commercial producers, as the latter might buy cacao from dozens of countries, blend it, and process it into chocolate at such a scale and speed that individual origin becomes essentially irrelevant.

Large chocolate makers have also historically been very reluctant to show consumers what actually happens behind the scenes, due to which many consumers still have no idea that chocolate is made from the seeds of a tropical fruit, or that the journey from cacao pod to finished bar is one of the most complex and labour-

intensive processes in the food world.

Bean-to-bar makers are the opposite of that, with every decision made directly affecting the flavour of the finished bar. Many of them actively invite people in to watch the process, and that level of care, transparency, and traceability simply isn't present at all at an industrial scale.

The most common misconception, Owen Smith mentioned, was that consumers think all artisan-looking chocolate is made from scratch. Still, many beautifully packaged, premium-priced chocolate products are made by melting down couverture produced by industrial manufacturers.

Another misconception is that beanto-bar chocolate is just very expensive supermarket chocolate.

“Being a chocolatier is an incredible skill, but making chocolate from bean to bar is a different craft entirely. It's something that winemaking, baking and cheesemaking

have long been recognised for, but chocolate making has struggled, and that needs to change.”

Looking ahead, Owen Smith would like to build recognition and make a bar apart, meaningful to chocolate lovers and shift the global conversation around chocolate.

In terms of trends, Pacific cacao has had a real moment, with a growing community of makers, particularly in New Zealand, who have championed beans from the Solomon Islands, Vanuatu, Samoa and Papua New Guinea, and Owen Smith said the flavours coming from those origins were genuinely exciting.

He added that there was a move towards unique, locally inspired flavour additions, using native and regional ingredients that give craft chocolate a strong sense of place.

“And broadly, the conversation around transparency and ethics is getting louder, which can only be a good thing.” n

chocolate

rise of Cocoa-free

With rising cocoa costs and global supply chain challenges, it is not surprising that many of the chocolates found in supermarkets today have started to taste different.

According to newly released research from Rabobank, products containing cocoa-free chocolate have been slowly appearing on shelves as manufacturers seek to manage increased volatility in cocoa bean prices and supply.

In its report, Beyond the bean: ‘Big chocolate’ explores cocoa-free pathways, RaboResearch found cocoa-free innovation in chocolate has moved from niche experiments to strategic initiatives as manufacturers look to diversify their ingredient options.

The report noted, however, that these cocoa substitutes are unlikely to appear in standard or premium chocolate bars any time soon and are destined for use as ‘compound’ chocolate ingredients, such as coatings, fillings, and inclusions in confectionery, bakery goods, and desserts.

FSANZ has defined chocolate as a confectionery product that is characterised by the presence of cocoa bean derivatives, prepared from a minimum of 200 g/kg of cocoa bean derivatives, and containing no more than 50 g/kg of edible oils other than cocoa butter or dairy fats.

“Chocolate made with vegetable oil and cocoa powder can be labelled as chocolate in New Zealand. I don't think that rule needs to change, but it would be good if consumers understood that it indicates very low quality chocolate,” said Luke Owen Smith, founder of a a bar apart.

According to Paul Joules, Rabo Research Analyst, cocoa prices remain at levels approximately double what they were in 2023, before the 2024 price surge. For New Zealand, he said these high prices have been felt in consumers’ hip pockets, as reflected in higher chocolate prices.

Around Easter this year, ANZ analysis also mentioned that cocoa prices vary by chocolate type. Dark chocolate is most exposed to cocoa price swings; milk chocolate spreads costs across cocoa, dairy, and sugar; and white chocolate contains no cocoa solids at all, despite often moving in price alongside other chocolate products.

Trade data also showed that where Easter chocolate comes from matters.

While Germany remains Australia’s largest supplier by value and New Zealand by volume, the most expensive chocolate imported per kilogram actually comes from the United Kingdom, followed by the United States, reflecting premium, branded and highly packaged products. New Zealand, by contrast, supplies large volumes of more affordable, everyday chocolate sold year-round.

Sustainability pressures also compound the risk as RaboResearch highlighted that cocoa farming is linked to deforestation and biodiversity loss, and compliance requirements are tightening.

In June, Ghana's President John Dramani Mahama and his Ivorian

counterpart, President Alassane Ouattara, met for the Côte d’Ivoire-Ghana HighLevel Summit, which culminated in the signing of a landmark Joint Declaration reaffirming their commitment to price stability, environmental protection, and industrialisation.

The Rainforest Alliance has called on chocolate manufacturers, traders, and retailers to look beyond short-term market prices and help ensure greater income stability for cocoa-farming families, as cocoa prices remain volatile, threatening to undo years of hard-won progress across West Africa and beyond.

It urged commercial partners to move beyond spot-market pricing logic and toward long-term purchasing agreements that provide farmers with the income stability they need to invest in their farms, their families, and resilient agricultural practices.

With cocoa remaining the backbone of chocolate, RaboResearch added that its taste, authenticity and emotional pull are hard to replicate and that cocoa-free innovation in chocolate was not about replacing cocoa but about creating options that add resilience, support cost stability, sustainability and flexibility.

The world’s top companies have been investing in cocoa alternatives and technologies.

One example is Cargill’s NextCoa, a noncocoa confectionery alternative to chocolate

developed with Voyage Foods, available in Europe and North America.

Cargill has also collaborated with Kokomodo, exploring cell-based cacao ingredients in controlled environments, through a proof-of-concept partnership supported by the European Institute of Innovation and Technology.

In February 2026, Puratos announced that it would soon launch the world’s first chocolate product for professionals containing cultured cocoa, becoming the first company to bring this breakthrough innovation to market.

Last week, Döhler acquired Nukoko, a

UK tech company specialising in cocoafree chocolate alternatives, to expand its capabilities in this space, combining a fava bean-based approach with an advanced biotechnology platform.

Celleste Bio also unveiled the world's first milk chocolate bars made with real cocoa butter using cell suspension culture technology, which Mondelēz International, Celleste's strategic partner, used to create nearly a dozen chocolate bars that met the integrity and consumption standards for its products.

As a global chocolate leader, Cadbury, through Mondelēz International, has taken

a long-term view of cocoa, which is essential to chocolate-making and to the livelihoods of farmers worldwide.

Its primary focus is strengthening the sustainability and resilience of cocoa, including investing in climate-smart farming, improving productivity and expanding the geographic diversity of supply.

This includes investing in sustainable cocoa farming in Indonesia through an innovative partnership, trialling modern agricultural practices at scale to improve yields and restore land.

“At the same time, we closely monitor and selectively explore innovations emerging across the food system,” said a Mondelēz International spokesperson.

“We are reducing pressure on cocoa by doing more with what already exists. This includes circular economy initiatives such as CaPao, which upcycles parts of the cacao fruit that would otherwise go to waste.”

Innovation complements, not replaces, cocoa. “We continue to explore new technologies responsibly, while staying focused on protecting the role of traditional cocoa in chocolate making,” they added.

“We will be in a position to share more details on our broader global cocoa strategy later this year. Our focus remains on supporting a more sustainable and resilient future for cocoa.”

As cocoa alternatives become more common, it may become difficult for shoppers to tell the difference between traditional chocolate and cocoa-free alternatives at a glance. They may need to look beyond the front of the pack and pay closer attention to ingredient list, making clear labelling, trustmarks and transparency about ingredient sourcing increasingly important for brands and retailers. n

LO CAL

YOUR FAVOURITE BAR GETS A WHITE CHOC MAKEOVER

Mars

Forgot your road trip snacks? You’re not you when you’re hungry! Luckily, SNICKERS® has you covered with a new way to satisfy hunger: the new SNICKERS White Choc Bar. This exciting launch takes everything you already love about the legendary bar - crunchy roasted peanuts, creamy caramel, and fluffy nougat - and wraps it in a decadent white choc coating. Whether you're hitting the road, tackling the day or powering through the afternoon slump, this satisfying new twist is built to keep hunger at bay. Grab the new SNICKERS White Choc Bar in stores nationwide today. Because SNICKERS really satisfies.

MINI RICE CAKES RANGE

Table of Plenty

Table of Plenty’s Mini Rice Cakes range offers a light, crunchy and deliciously satisfying snack made from air-popped wholegrain rice. Available in four popular flavours – Milk Choc, Dark Choc, Berry Yoghurt and Salted Caramel – the range provides a better-for-you snacking option for a variety of occasions, from lunchboxes and after-school treats to sharing at home and on-the-go consumption. Gluten free, vegetarian friendly and made with wholegrain goodness, the range is available in convenient snack packs and share packs. With just 66–70 calories per snack pack and approximately 17 calories per rice cake, consumers can enjoy a tasty snack that delivers on both flavour and crunch.

SKITTLES GIANTS FILLED: SAME CRUNCHY SHELL, NEW TASTY CENTRE

Mars

SKITTLES® is back and expanding its legendary range with the exciting launch of SKITTLES Giants Filled, taking innovation to the next level. This thrilling new treat delivers everything you already know and love about the brand - including the classic crunchy outer shell and the five iconic fruit flavours - but with an extraordinary, giant twist. These new candies are three times the size of standard SKITTLES and feature a brand-new, gooey citrus centre. True to the playful SKITTLES brand, when you reach the core, you are hit with an intense, mouth-watering flavour hit that will no doubt excite your taste buds. Get your ultimate SKITTLES fix in stores today, with the product available market-wide starting from 22nd June.

FRESH FORMULAS, PROVEN PERFORMANCE

Ecostore

Ecostore has just launched a fresh evolution of its household cleaning range, designed to deliver exceptional cleaning power while staying true to the plant- and mineral-based formulas that consumers already know and love.

The range now includes a Floor & All-Purpose Cleaner, a fresh new Lemon & Lime Toilet Cleaner and new 100ml Cleaner Refill Concentrates, packing in enough concentrated cleaning product to refill two full-sized spray bottles.

Across ecostore’s newly expanded range, the focus remains firmly fixed on simplicity, safety, and performance: values that have helped to cement their reputation as one of New Zealand’s most trusted home care brands. For customers, the result is a range of effective, everyday cleaners that feel reassuringly familiar and refreshingly modern.

NEW CRAVE-WORTHY FLAVOURS

Peckish

“Peckish has been leading feel-good snacking for a reason. Big on flavour, perfectly crisp and always ahead of the curve,” says Victor Figueroa, Senior Brand Manager ANZ – Rice Crackers & Snacks. “Meet the latest must-tries: Chicken, Cheese & Bacon, and Fancies Thai Chilli & Lime, three crave-worthy flavours bringing bold, savoury hits and a zesty twist. “New flavours designed to turn everyday snacking into something worth craving.” Figueroa explains: “As the way we snack evolves, Peckish keeps it light, balanced and delicious.” “Perfect for in-between moments, grazing boards, or adding crunch to your favourite recipes, it’s a smarter way to snack without compromise.” Peckish: The lighter way to snack.

CONSUMER TRUST, AUTHENTICITY & THE FUTURE OF CHOCOLATE

Queen Anne

Today, in chocolate, trust and authenticity are central to purchase decisions. New Zealand consumers seek premium, artisanal products with transparent ingredients and a genuine sense of origin.

Christchurch-based Queen Anne Chocolates, established in 1925, combines small-batch craftsmanship with all-natural flavours, ingredients, and a distinctly local identity.

Building on these strengths, Queen Anne continues to innovate with its newest chocolate fish flavour, crafted for broad appeal and offering a uniquely Kiwi proposition. All products are gluten-free, further broadening appeal across a wider consumer base.

The future of chocolate will be shaped by simplicity, clean labels, and meaningful indulgence, where quality, provenance, and craftsmanship create something memorable in every bite.

Queen Anne has been doing just that for 100 years, for generations of Kiwis.

Dettol upgrades its wipes range

with stronger, thicker substrate to improve consumer experience

Household hygiene brand Dettol is rolling out an upgraded wipes range across Australia and New Zealand, following consumer research that identified the quality and feel of the wipe as the biggest driver of satisfaction in the category.

The updated range introduces a new wipe substrate designed to deliver a stronger and thicker* wipe for a better cleaning experience, alongside refreshed packaging.

Research conducted during the development phase highlighted a clear opportunity to improve perceptions of quality and performance across the range, with wipe strength, thickness and feel emerging as key factors influencing overall consumer satisfaction.

Consumer testing also showed a significant uplift in product appeal compared to the previous version, with overall liking increasing by 80 basis points, while thickness liking increased by 100 basis points.

Thomas Voillot, Brand & Trade Strategy Manager at Reckitt, said the redevelopment process was heavily informed by consumer feedback and focused on improving the overall user experience.

“Consumers told us the wipe itself was the most important part of the experience, so we focused on delivering a wipe that delivers on both strength and thickness,” Voillot said.

As part of the refresh, Dettol has also updated the packaging design to strengthen brand distinctiveness and improve recognition within the household cleaning aisle.

“We wanted the packaging to work harder at shelf by communicating those improvements more clearly and consistently across the range,” Voillot said.

According to Dettol, the refreshed packaging is expected to deliver a further 300 basis point uplift in consumer reach.

The upgraded wipes range will roll out nationally across grocery and retail channels in Australia and New Zealand from June 2026. n

*vs. previous wipes

Always read the label and follow the directions for use. #vs previous wipes. *(E.coli, Salmonella, S. aureus). ** (SARS-CoV-2 virus on hard non-porous household surfaces, Influenza A H1N1 & H3N2)

Quality Kiwifruit Season Promises Excellent Fruit for New Zealand Shoppers

Kiwi shoppers can look forward to an excellent kiwifruit season this winter, with high-quality green and gold fruit set to be available in store through the cooler months — and with strong supply expected to carry through until Christmas.

Exports have been particularly strong this season — a mark of the exceptional quality coming out of New Zealand orchards — meaning there will be a little less fruit for the local market than in some years. Even so, retailers can be assured the quality of fruit reaching the domestic market will be excellent. Alongside the traditional loose options, this season also brings an expanded range of prepack formats, with smaller fruit coming to the fore in convenience-ready packaging, this appeals to busy health-conscious shoppers looking for grab-and-go options.

Retailers have a strong health story over the colder months; eating one Zespri Green kiwifruit delivers 200 % of your recommended daily vitamin C intake, with one Zespri Sungold kiwifruit delivering 340%. Kiwifruit is one of the most nutrient-dense fruit available, and both green and gold varieties carry an impressive array of claimable nutrients under New Zealand food standards — an opportunity to reinforce kiwifruit’s position as a genuine everyday health food.

That story has been given added weight

by a recent landmark: green kiwifruit has become the first fresh fruit ever to receive an authorised health claim from the European Commission. Following more than 15 years of Zespri-led research, the EU has officially recognised that consuming green kiwifruit contributes to normal bowel function by increasing stool frequency, based on a daily intake of two fresh green kiwifruit. This is among only three health claims approved by the European Commission in the past five years, reflecting the rigorous standard of evidence required.

Digestive health is a growing area of consumer interest, and this internationally recognised endorsement gives retailers a credible, science-backed angle to promote green kiwifruit.

Green kiwifruit is a good source of folate, a source of dietary fibre, vitamins E and K and contains potassium.

For more information on claimable nutrients, visit the New Zealand Food Composition Database: Green kiwifruit | Gold kiwifruit. For Zespri’s EU health claim announcement, visit zespri.com.

The NZ Grocery & Convenience Market Brief 2026

The strategic briefing on the trends, insights and decisions shaping the year ahead.

What are the leaders of New Zealand's largest supermarket groups, FMCG suppliers, convenience operators and industry organisations seeing as they plan for the next 12 months?

Where do they see growth opportunities emerging? What challenges are influencing investment decisions? How are they responding to changing shopper behaviour, loyalty, retail media, category performance and operational pressures?

The NZ Grocery & Convenience Market Brief 2026 brings together the perspectives of the people helping shape the future of New Zealand grocery and convenience retail. Featuring contributions from senior leaders across the major supermarket banner groups, independent retailers, FMCG suppliers, convenience operators, the oil

channel, loyalty and retail media specialists, industry associations and market analysts, this special print edition provides readers with direct access to the thinking, priorities and observations influencing decisionmaking throughout the sector.

This is not a collection of press releases. It is not a review of the past year.

It is a forward-looking briefing built around the people leading businesses, managing categories, influencing strategy and navigating an increasingly competitive market.

Inside, industry leaders share their views on the opportunities, risks and trends they believe will shape the sector in the year ahead, alongside analysis of the commercial forces affecting retailers, suppliers and service providers.

Whether you are responsible for buying, category management, sales, marketing, procurement, merchandising, operations or executive leadership, the Market Brief has been designed as a practical reference guide to the conversations and decisions shaping the market.

Contributions include:

• What are some of New Zealand's most influential grocery and convenience leaders prioritising for the year ahead?

• Where will growth come from in an increasingly competitive market?

• How are changing shopper behaviours influencing retail and supplier decisionmaking?

• What role will loyalty, data and retail media play in future customer engagement?

• Which categories, channels and formats present the strongest opportunities?

• How are businesses responding to pricing pressure, operational challenges and changing consumer expectations?

This is a limited print run edition. Once sold out, there is no online option. For those who make decisions in New Zealand grocery, convenience and FMCG, this is the one publication designed to sit on your desk long after the headlines have moved on. Order your copy $49

Countertop Convenience

Convenience has become a defining force with ready meals continuing to reshape eating habits and retail strategies driven by urbanisation, digitalisation and changing lifestyles.

"Frozen food is no longer just about convenience, it's about meeting consumers wherever, and however they're eating," said Bob Nolan, senior vice president of demand science at Conagra Brands.

"As households grow more complex and budgets stay top of mind, frozen food delivers on quality, nutrition and affordability in a big way."

Conagra Brands' third annual Future of Frozen Food 2026 report showed that protein has remained the most influential nutrition attribute across the store, and frozen food leads the way, with high-protein frozen foods generating USD 12 billion annually and growing at double-digit volume rates.

With frozen meals averaging high levels of protein per serving in stores, consumers have increasingly relied on the freezer to meet their daily protein needs with ease.

Additionally, as the cost of dining out continues to climb, consumers have been recreating restaurant experiences at home. With more meals being shared at home, frozen food has fueled a return to familystyle dining.

Multi-serve meals and frozen sides continue to grow as multigenerational households and families seek affordable ways to feed everyone. Value-size frozen products now account for more than 40 percent of frozen aisle sales, helping consumers stretch budgets while supporting shared meals and crowd-pleasing occasions.

High-protein, ready-to-heat formats like handhelds, bowls and breakfast sausage have gained momentum, particularly among Gen Z and Millennials, who prioritise convenience, nutrition and flexibility at any hour.

A Future Market Insights 2026 analysis of the air fryer category showed that home kitchens have remained the primary use case for air fryers. They are expected to contribute 28 percent of total market share in 2026, reflecting how air fryers fit fast evening cooking, reheating, and smallerbatch preparation without the time or energy profile of a full oven.

Opting for frozen food can also help stabilise the budget, with seasonal volatility playing less of an impact on pricing, while the ease of convenience can save families precious time,

As consumers want equipment that saves time without adding the cleanup burden or oil intensity of older frying methods, household cooking routines have driven the air fryer category forward, as air fryers sit at the intersection of convenience, lower-oil cooking, and countertop accessibility.

Consumers are not treating them as occasional novelty devices, as they solve a real weekday cooking problem. Additionally, counter space, ease of cleanup, and cooking frequency have made basket formats of air fryers stay ahead. Plus, in the UK, Schwartz celebrated its inaugural Schwartz National Air Fry Week earlier in 2026.

Last year at Anuga Frozen Food, Euromonitor said it expected the global frozen food sector to achieve stable midsingle-digit growth by 2030. Several structural factors have driven demand: the desire for convenience (e.g., ready meals, quick preparation with air fryers), flexible

portion sizes, increasing price awareness, and greater awareness of the sustainability benefits of frozen products.

Canstar research in Australia further found that frozen foods continue to grow in popularity, with 66 percent of shoppers surveyed eating at least one frozen meal a week, especially in households that feel the pinch of rising supermarket prices.

“Opting for frozen food can also help stabilise the budget, with seasonal volatility playing less of an impact on pricing, while the ease of convenience can save families precious time,” said Canstar spokesperson Eden Radford.

“Frozen isn’t the only switch that could help shoppers save, with the decision to go for home-brand products also a great way to help drop the cost of a shop. At a time when every dollar counts, the freezer aisle is proving to be a powerful ally for Australian households, and the savings really do add up.” n

Authenticity & Wellness Drives Ready Meals

Around the world, evolving lifestyles have influenced the consumption of ready meals. With busier routines and the prevalence of single-person households, consumers’ needs have changed, leading to greater reliance on convenient meal formats.

Many consumers have also experienced a shift in their spending, and the affordability of ready meals helps balance cost and practicality.

Innova’s “Ready Meals & Side DishesGlobal” report provided further insights into what has been driving the global ready meals market.

Approximately 40 percent of global consumers pointed to local ingredients, familiar flavour profiles, and traditional cooking techniques as the three most important elements of traditional food and beverages.

As a result, modernising longstanding recipes and highlighting provenance in storytelling can emphasise authenticity to consumers, while offering them something new. Ready meal trends indicate that novel formats with familiar tastes and traditional flavours with healthy twists are also avenues brands can turn to for innovation.

Across categories, consumer demand has also moved toward clean labels and transparency, with 26 percent of consumers conveying that real ingredients and natural claims most influence their purchasing decisions for ready meals. This emphasis has motivated brands to reformulate their

products with natural ingredients that still deliver on taste and functionality.

Ultra-processed foods will continue to play a role in the modern market, but brands will succeed by balancing convenience with simpler, healthier formulations that address consumers’ preferences.

As an extension, embedding functional benefits into ready meals has become another step to capture the healthconscious consumer, as 41 percent of global consumers said they preferred ready meals with added health benefits. For example, leveraging protein-rich grains and natural fortification can help brands position their products as solutions for holistic health.

Fibre, essential vitamins, amino acids, and minerals are examples of inclusions influencing ready meal trends. Featuring a low glycemic index can also be attractive to consumers looking for food and beverages that support blood sugar control.

Forty percent of global consumers also agreed that they would rather see more variety in inherently plant-based offerings than direct replacements to meat or dairy products. As a result, there is an opportunity to incorporate whole foods, such as legumes, grains, and vegetables, into new product

developments. Brands can underscore the richness of plants in nourishing bowls or in globally inspired plant-based dishes that go beyond mimicking animal products.

Additionally, new taste discovery has become a top driver of enjoyment and pleasure in food across generations, with Gen Z leading this trend in ready meals. Therefore, introducing unexpected flavour combinations will allow brands not only to differentiate their products but also to engage adventurous eaters, such as younger consumers who value playful taste experiences.

Authenticity also plays a key role, and brands should leverage flavours inspired by traditional techniques to reinforce authenticity in ready meals. Familiar, heritage-driven tastes resonate with consumers seeking quality food experiences. Street-food-inspired tastes are also reshaping ready meals, and brands can capitalise on everyday formats infused with the vibrancy of global flavours.

As consumers increasingly expect healthor wellness-driven benefits, brands can create opportunities through AI-driven personalisation to meet individual goals or lifestyle needs.

Meals that connect with moods or occasions of indulgence will also build loyalty and enhance the consumer experience. The inclusion of indulgent textures with functional benefits can also capture consumers’ attention by fusing the desire for both flavour and purpose in meals.

Finally, adjustable spice levels, seasonings, or mix-in flavour elements can also cater to the adventurous consumer, with customisation fueling tailored food experiences that resonate with individual preferences. n

Maggi’s New Zealand Success Leads To Global Expansion

As the air fryer has gained popularity in kitchens around the world, Maggi has continued to support consumer trends through modern ways of cooking.

Since 2022, Kiwi households have been at the forefront of Maggi’s Air Fryer Seasoned Coating Range, with New Zealand the first market globally to launch the range. Blended and packed locally, the range reflects both a deep understanding of Kiwi taste preferences and Maggi’s position as a first mover in this fast-growing category.

Designed for the way people cook today, the range responds to consumer demand for meals that are simple, flavour-packed and require minimal prep. The seasoned coating range is perfect for creating easy, delicious, home-cooked meals. Made with natural herbs and spices, the blends deliver tasty and

crispy flavours for the whole family to enjoy. From globally inspired flavours like Korean and Japanese-style coatings, to family favourites such as Southern-style, the range balances local preferences with broader flavour trends. Innovation that is delivering authentic taste experiences, backed by Maggi’s global culinary expertise and sensory insights.

What began in New Zealand has since helped shape Maggi’s approach to air fryer cooking around the world. Building on early success across New Zealand and Australia, the concept has expanded into new markets, with tailored innovations reflecting local tastes and cooking habits.

Last year, the Maggi brand teamed up with Ninja to deliver innovative air fryer solutions to consumers in the Middle East and North Africa (MENA). Building on the region's rising popularity of air fryers, this collaboration aimed to inspire wholesome, more convenient, and delicious home cooking.

In the UK, Nestlé added three new Maggi Air Fryer Crispy Coating recipe mixes to its highly successful Maggi Air Fryer Seasonings mixes.

At the same time, Nestlé has also launched its Maggi Air Fryer series in Malaysia, introducing a Satay variant and repositioning its existing marinade mixes as part of the air fryer series to provide consumers with authentic taste from fresh ingredients in two simple steps: marinating and air frying.

While the footprint has grown, the foundation remains the same: simple, greattasting meals made easier. And for New Zealand consumers, that means continued access to a range that is not only globally relevant, but proudly developed with local insight at its core.

With MAGGI Air Fryer seasoning, making tasty, homemade meals in the air fryer has never been easier, along with recipe ideas to help consumers make wholesome meals every day.

Check out Maggi’s Air Fryer range here and recipe ideas here.

FISH BITES

Made from New Zealand-caught white fish, these bite-sized favourites are perfect for quick family meals, entertaining, or an easy snack packed with flavour. Choose from three irresistible varieties: Classic Crumbed for a classic crispy crunch, Lime & Chilli for a zesty kick, or Tandoori Style for a bold, aromatic twist. Each variety is crafted to deliver great taste and quality in every bite, making it easy to enjoy Kiwi-caught, Kiwi-made fish bites any day of the week. Pick up the Leader Fish Bites range from the seafood section at your local Woolworths and bring home a delicious taste of New Zealand.

CRISPY DUMPLINGS

Kungfood

Kungfood has breathed new life into the frozen Asian fusion category with its Crispy Dumplings, a range specifically designed for air fryer success. With a specially crafted pastry, their Crispy Dumplings crisp up to golden brown when airfried for 6 minutes or ovenbaked for 10 minutes.

KUNGFOOD’s Crispy Dumplings range includes Korean BBQ Pork, Teriyaki Chicken and Bang Bang Chicken. Bursting with delicious Asian Fusion fillings, they’re guaranteed to give your taste buds… a karate kick!

FROZEN PORK RANGE

Hellers

Hellers Frozen Pork Range offers a bold alternative in the chicken-dominated freezer category.

Featuring Katsu Pork Burgers, Sweet Chilli Pork Tenders, and American BBQ Pork Poppers, the products are designed for Kiwi families seeking quick, tasty, and convenient meal or snack solutions.

Combining quality, flavour, and innovation, Hellers has your weekly dinners or weekend plans sorted.

KOREAN STYLE CORNDOGS

Howler Hotdogs

Cheese lovers rejoice! Howler Hotdogs popular Korean-style corndogs feature mozzarella cheese on a stick (coated in batter) and the “Half and Half”, where literally half of the sausage inside is replaced with a stick of Mozzarella cheese. Airfryer-friendly and made using quality New Zealand ingredients, these allow consumers to enjoy this popular street food at home and take just 15 mins from freezer to table.

Perfect for a busy mid-week or lazy weekend meal, be sure to keep some on hand in the freezer.

CLASSIC CRUMB HOKI FISH FINGERS

Sealord

Seafood has an extensive range in the frozen fish and ambient seafood categories in New Zealand. The Sealord Classic Crumb Hoki Fish Fingers are made from wild-caught New Zealand Hoki and coated in crunchy breadcrumbs. Set the air fryer to 180° C and cook frozen fingers for approx. 12 minutes or until fully cooked. For best results, cook from frozen. Ensure Hoki fingers are hot and cooked right through before serving.

READY-TO-EAT

United Food Co.

Using the finest ingredients, United Food Co.’s air-fryer-friendly range includes authentic, handmade foods from around the world, designed to go from the freezer to your table in under 15 minutes.

FREE RANGE CRUNCHY BURGERS

Tegel

It’s pretty hard to beat a burger. Especially when it’s made from 100 percent Free Range New Zealand chicken breast, covered with an extra crunchy coating to take it to the next level. Pop them in a sesame seed bun with your favourite toppings, they’re bound to be devoured by the whole family.

CROWD PLEASERS WICKED WAVES

Mr Chips

Crafted from premium New Zealand-grown potatoes, the Mr Chips Crowd Pleasers Wicked Waves* is a bold kick of heat and flavour in every bite.

The crinkle-cut shape creates an extracrunchy texture while making them perfect for scooping up your favourite dipping sauces.

Conveniently air-fryer and oven-ready, the potato waves can be prepared in minutes, making them an easy choice for busy weeknights, casual snacking, entertaining, or serving alongside your favourite meals.

Designed to deliver both great taste and convenience, they're a versatile addition to any occasion.

* Contains wheat and gluten.

Volume x Four Square Te Puna

Four Square Te Puna has undergone a major transformation and has officially opened its doors to the community this month.

When Pritesh and Dipti Bhikha first came across Four Square Te Puna in 2009, they knew they had found something special.

Now the revamped Four Square Te Puna marks the next chapter for the community hub. Nearly twice the size, the new store offers more choice for locals, with a bigger produce section, improved butchery and seafood, more fresh and convenient options, and an expanded range of ready-to-eat favourites.

I had the privilege of working with the couple on the shelving fitout for the store. What struck me from the beginning was how clearly they understood what they were building and why. I had the opportunity to ask them about their vision for the new store at the grand opening.

The community had been telling them for years that it needed more. More fresh produce. More hot food. A range that meant the drive to Tauranga was optional, not necessary.

“They didn't want to drive all the way to Tauranga,” said Dipti Bhikha.

“So going bigger was the next step, so that we could cater to all their needs. Becoming their one-stop shop.”

Therefore, the Bhikhas decided to go bigger, roughly doubling the floor space from around 300 sqm to 622 sqm and the number of product lines from around 2,000 to 5,000.

“For us, making the decision that we couldn’t cater to the entire community in our old store. So going bigger was the next step so that we could cater to all their needs,” said Pritesh Bhikha.

The clarity of purpose shaped everything about how the project was approached, from early supplier engagement to straight answers regarding every stage.

Working with an operator who brought that kind of rigour to a project made it easier to do my job well. I also learned the value of transparency and clear communication in a supplier relationship.

Dipti told me that all of the suppliers had been very good at communicating, even though the planning went on for so long. Pritesh added that the contractors were pretty good with them, especially on site and in terms of keeping everyone safe; they’ve been great.

At the same time, the couple told me they wished they’d known about the challenges of dealing with the council and the paperwork. However, their staff has been very supportive, and so has the community.

“They have been really supportive. I wasn’t expecting so many people to turn up for the grand opening. And to have the local Iwi

come this morning too. Such a cool, special moment,” they said.

One thing suppliers should consider when supplying projects like this, the couple mentioned, was to be very clear about what is actually being supplied, because sometimes there were hidden costs that came after.

“Just more transparency. Not everything was itemised, things came after,” they added.

“I think for you guys (Volume), everything stood out, so we knew exactly what we were getting.”

With the project taking six years from concept to opening, both of their children went from primary school to high school and beyond. Still, Pritesh didn’t describe it as stressful; he said it was “more just waiting to get here”, which showed the conviction behind his decision.

Walking through the finished store on opening day, that conviction is obvious. It is a stunning result, well-merchandised,

spacious, and clearly built for the community it serves.

The fresh offer that Te Puna residents asked for is front and centre. More than 150 people came to celebrate, including the local iwi.

For anyone considering a project of this scale, the Bhikhas are a good example of what it looks like when an operator plays the long game and keeps their community at the centre of every decision. The result speaks for itself.

By Sam McHardy, Commercial Manager at Volume

Supply chain transparency is now the price of entry for food exporters

New Zealand grocery suppliers are facing a shift in what it takes to stay competitive.

Retailers, exporters, manufacturers, importers and brand owners are being asked for verifiable information about where products come from, how they are made, what they are packaged in and what risks sit across their supply chains.

Buyers want clearer evidence. Retailers want to understand risk. Export customers want proof that products meet market expectations. Consumers are asking more questions and regulators in New Zealand and overseas are raising the bar.

Why this matters for the New Zealand grocery industry

Grocery supply chains are complex. A product on a supermarket shelf may involve local ingredients, imported inputs, comanufacturing, private-label arrangements, packaging, transport providers and several tiers of suppliers.

Even when regulation applies to an overseas importer, retailer or brand owner, the evidence often needs to come from the New Zealand supplier. Requests may include ingredient-level traceability, proof that sourcing is deforestation-free and legally compliant, documentation of labour practices, packaging specifications and product or ingredient-level emissions data.

For businesses using imported inputs, co-manufacturing or multiple ingredient sources, these requests can quickly become

complex. The ability to respond depends on how well supply chain data is organised.

Retailer expectations are moving quickly

Retailers are often moving faster than regulation. They are under pressure to reduce waste, improve packaging and protect their reputation. This pressure flows through to suppliers during tenders, product ranging discussions, contract renewals and customer audits.

Suppliers that can respond quickly and confidently are better placed to maintain shelf space. Suppliers that cannot provide the evidence may miss out on opportunities.

Traceability is about more than ingredients

Traceability has always mattered in food and grocery, particularly for food safety and quality. What is changing is the scope of information buyers are asking for. Businesses may need to understand the origin of key ingredients, or whether imported inputs are linked to environmental or social risks.

The EU Deforestation Regulation shows how expectations are changing. It requires

certain commodities and derived products to be deforestation-free, legally produced and traceable to origin. Even where a final product is made in New Zealand, some ingredients or packaging materials may still trigger customer questions.

Packaging, labour and emissions are part of the picture

Packaging is one of the most visible sustainability issues for the grocery sector. Retailers and customers are asking whether it can be reduced, recycled, made with recycled content and recovered through available systems. Packaging data needs to be treated as part of product information, not as an afterthought.

Labour practices are also receiving more attention. The EU Forced Labour Regulation will allow authorities to block products linked to forced labour anywhere in the supply chain from 14 December 2027. It reflects a broader shift in buyer and market expectations.

Emissions data requests are also becoming routine. Retailers and food companies are setting climate targets that include scope 3

emissions across the value chain, including ingredients, packaging and transport. Many suppliers are being asked for product-level or ingredient-level emissions data for the first time.

What

grocery suppliers can do now

Supply chain transparency is easiest to manage when it is built into everyday decisions, rather than treated as a one-off compliance task. Start with the products, ingredients and packaging that matter most to your customers, or that may carry the highest risk.

First, map the supply chain for those priority areas. Go beyond tier 1 suppliers where needed and identify where key ingredients, packaging materials and inputs come from. Next, look for the areas most likely to raise questions, such as imported ingredients, fibre-based materials, packaging components or commodities linked to deforestation, labour risks or emissions.

Then collect supplier information in a consistent format, so it can be checked,

updated and reused. Bring procurement, product development, sustainability and sales teams into the process early. Each team will hold part of the picture and together they can prepare clearer answers for customers.

Review packaging data too, including material type, weight, recyclability and recycled content. Check sustainability claims at the same time. If a claim cannot be backed by evidence, it may need to be clarified, strengthened or removed.

The aim is to build a system that makes each customer request easier to answer than the last.

Turning transparency into a business advantage

Businesses that understand their supply chains will be better placed to meet customer expectations, maintain market access and strengthen buyer relationships. Those that treat supply chain visibility as a strategic capability, rather than a compliance burden, will be better positioned for the future.

By Barbara Nebel, CEO, thinkstep-anz

Food Grocery Australia & the NZFGC’s AGM & networking event

It was a busy May with industry coming together on both sides of the Tasman. Mike Cullerne, NZFGC Chair, and I attended Food Grocery Australia as guests of our trans-Tasman counterparts, the Australian Food & Grocery Council.

Over 500 attended this impressive event which reinforced both the strong alignment between our markets and the unique dynamics that shape our sector here in Aotearoa New Zealand. The conference sessions explored the impact of global pressures, including geopolitical disruption and ongoing economic uncertainty. These themes felt very familiar as the operating environment remains intensely demanding for manufacturers and suppliers on both sides of the ditch.

There were valuable insights shared into changing retail dynamics. While both markets have seen new entrants such as Chemist Warehouse and Costco establish strong positions, it was particularly interesting to hear about the growing influence of Amazon and Bunnings in Australia, and the categories where they are gaining share. These shifts reinforce the need for supplier agility and innovation. To this end - technology and capability were also front of mind. AI continues to generate both opportunity and uncertainty. In the people space, the message was clear: maintaining a growth mindset, building trust, and communicating effectively are critical leadership capabilities in our rapidly changing environment.

A particular highlight of FGA was seeing our own Mike Pretty recognised, receiving the AFGC’s Industry Champion Award. Many of you will know Mike - current NZFGC board member and our immediate past Chair, and Non-Executive Chair at Kraft Heinz Wattie’s. This acknowledgement reflects Mike’s long-standing contributions, with the citation noting “his deep insights shaped by experience across New Zealand, Australia and internationally have made him a trusted counsellor and a strong advocate for the

‘Headlines,

Raewyn Bleakley Chief Executive, New Zealand Food & Grocery Council

wider industry”. Seeing Mike’s contribution recognised among our Australian counterparts was a great thing to celebrate.

From a regulatory perspective, there is much we share. FSANZ is currently consulting on the potential mandating of Health Star Ratings, and with continued developments for digital labelling and container return schemes, alignment across our jurisdictions is increasingly important. At the same time, we are seeing the practical realities of regulatory change with the implementation of our updated Grocery Code. While it strengthens protections, it also introduces complexity that businesses are now actively working through. We have a comprehensive support package available to suppliers.

Against this backdrop, it was especially valuable for New Zealand members to come together at Eden Park for our Annual General Meeting and May Member Meeting, with a strong attendance and engagement across the day. We were pleased to formally recognise Mike Pretty’s AFGC award with our members, alongside welcoming the election of Deborah Cooper, Suntory Oceania to the NZFGC Board.

Our keynote speaker, Sarah Bellett from One NZ, talked about navigating AI, looking at the importance of building confidence, capability, and a clear strategy when approaching emerging technologies,

alongside practical reflections on One NZ’s own progress.

We heard from the Commerce Commission on grocery regulation, with a panel featuring Deputy Chair Anne Callinan, Grocery Commissioner Pierre van Heerden and Head of Grocery Dr Alice Hume. The session provided updates on enforcement priorities, Code changes, and the Wholesale Inquiry. It was a valuable opportunity for members to engage directly and raise practical questions.

With the Budget being announced later that week and the General Election fast approaching it was timely to bring together a couple of the country’s sharpest political and media minds. Our panel featuring Auckland Chamber CEO Simon Bridges, former political journalist now ANZ’s head of government relations Jessica Mutch McKay, and our own NZFGC Chair Mike Cullerne, provided candid insights ahead of ‘Election 2026’, examining how fiscal decisions and political narratives are likely to develop.

As always, it is the strength of our membership and the quality of discussion that make these events so valuable. Thank you to all who attended and contributed. The months ahead will remain challenging, but the level of engagement, collaboration and capability across our sector gives me confidence in how we will navigate what comes next.

The Oral Health Aisle Is Ready for Strategic Attention

For years, the oral health aisle has been treated as a dependable but largely passive category. Shoppers enter with intent, reach for a familiar toothpaste, and move on. Reliable, yes. Strategic, rarely. Yet a closer look at international initiatives suggests the category is capable of far more when approached with commercial discipline.

Oral care sits at the intersection of health, routine, and prevention. That combination creates one of the most predictable replenishment cycles in the store, but it also creates a platform for basket expansion. The opportunity for operators is not simply to stock more products; it is to help customers build a complete regimen.

The first shift is structural. Rather than grouping products by brand alone, leading operators are organising the aisle around need states such as sensitivity, gum health, whitening, enamel protection, and children’s care. This reduces friction in the decision process and encourages shoppers to consider solutions they may not have planned to purchase. When navigation improves, trade-up follows.

Adjacency is the second lever. Toothpaste

should rarely stand alone. Interdental brushes, floss, mouthwash, whitening treatments, and replacement brush heads all contribute to higher basket value when merchandised with intent. Simple prompts, whether shelf messaging or bundled promotions, reinforce the idea that oral health is a system rather than a single product.

Premiumisation also deserves attention. Consumers are increasingly willing to invest in specialist formulations, electric devices, and products positioned around therapeutic benefits. These items carry stronger margins and signal authority within the category, but only if given appropriate visibility. Compressing premium into the same visual block as entry price often undermines both.

Education, however, may be the most underused tool available to retailers. Clear, concise guidance helps shoppers

move from habit to informed choice. It need not be complex. Replacement reminders for toothbrushes, explanations of active ingredients, or quick cues around dentist-recommended routines all support conversion while strengthening the retailer’s role in preventative health.

Supermarkets can refresh the aisle, engage suppliers, and present oral care as part of a broader wellbeing narrative. Seasonal theatre is not required; clarity and authority are.

The oral health aisle will never be the loudest part of the store, nor should it be. Its strength lies in consistency. Yet consistency should not be mistaken for complacency. Treated with the same rigour applied to higher-profile categories, oral care can shift from routine purchase to deliberate basket builder, delivering both customer value and sustainable margin growth. n

Consistent Preventive Routines

Tooth decay remains one of the biggest oral health challenges facing New Zealanders.

As the most common chronic disease across all ages, it has significant health impacts and costs, along with gum disease, which also affects a substantial proportion of the adult population.

Although largely preventable, they can have a major impact on personal appearance, self-esteem, social interaction, employment, the ability to speak and chew, and general health.

According to the New Zealand Dental Association (NZDA), a key issue is that oral disease is not experienced equally.

“Māori, Pacific peoples, people living with the least socioeconomic advantage, people with disabilities, older adults and people on lower incomes continue to carry a greater burden of preventable oral disease,” said a NZDA spokesperson.

“Pacific oral health evidence also points to significant unmet need, disparities and access barriers across Pacific populations.”

Access to timely and affordable dental care has become another major challenge, particularly for adults. Many people delay treatment because of cost, fear, previous dental experiences, or difficulty accessing regular care. This can mean problems that could have been prevented or managed early become painful, urgent and more complex to treat.

Children with disabilities also face particular barriers. Recent Aucklandbased research found high caries risk and unmet dental needs among children with

disabilities, along with fragmented care pathways, limited specialised equipment, long waitlists and the need for more tailored and integrated care.

One common mistake that NZDA highlighted was underestimating the role of frequency. The NZDA spokesperson noted that it was not only about how much sugar someone consumes, but also about how often their teeth are exposed to sugar and acid throughout the day.

NZDA is especially concerned about the impact of sugar consumption on oral health, particularly sugary drinks, which have also become one of the most significant risk factors for tooth decay, obesity, type 2 diabetes and other noncommunicable diseases.

NZDA supports introducing a sugary drinks levy to reduce consumption and tooth decay, consistent with WHO guidance. It also supports clearer sugar labelling, including a sugar icon on sugary drink packaging showing the amount of sugar in teaspoons; regulation of the promotion, advertising and marketing of sugary drinks to children; water-only policies at council venues and events; and limits on the sale and advertising of sugary drinks in and around schools.

“As a nation, we consume sugar at an alarming rate. The health effects of a high-sugar diet are well known, and New Zealand’s poor health statistics reflect this.”

Toothbrushing is effective, but many people also miss the areas between the teeth,

where plaque can build up. Interdental cleaning tools, including floss, interdental brushes, or water flossers, may help when suitable for the person.

Additionally, there has been growing interest in technology-enabled products, such as electric toothbrushes and appsupported brushing tools, with evidence suggesting that power toothbrushes can help remove plaque. Electric toothbrushes can also be helpful for older people, people with reduced dexterity, or people who need support with daily oral care.

For children and people with special care needs, the right toothbrush design also matters. Some children chew or wear out toothbrushes quickly, so families may need to replace them more often or choose products that are easier and safer to use.

From a public health perspective, consumers have become more aware that oral health is part of general health, not separate from the rest of the body, leading to an increased interest in products that support daily oral care routines.

At the same time, NZDA said that the oral care aisle has become more complex. Shoppers now see a wide range of products, including electric toothbrushes, whitening products, natural or alternative toothpastes, mouth rinses, interdental brushes, water flossers, products for sensitive teeth, and products marketed for gum health.

A New Lens On Sustainability In Oral Healthcare

A new study published in the Journal of Dentistry found that managing advanced periodontal disease can be associated with an environmental impact up to ten times higher than maintaining periodontal health through at-home prevention.

The peer-reviewed paper, titled “Quantifying the Environmental Impact Potential from Periodontal Health to Disease: Findings from a Life Cycle Assessment Study,” for the first time quantified the environmental burden associated with the presence of periodontal disease, its progression and the associated clinical care.

It was developed by sustainability and oral health experts in collaboration with Procter & Gamble (P&G) and applied a wholesystem life cycle assessment (LCA) lens to oral healthcare.

The discussion of environmental sustainability in oral healthcare has largely focused on so-called ‘green’ products, waste, and manufacturing. This study extended to full care pathways delivered by the profession and through at-home routines.

“As periodontal disease progresses, care becomes more intensive. Prevention reduces the lifetime need for treatment, which matters for patients, healthcare systems, and environmental sustainability,” said Prof. Nicolas Martin, Co-Author, University of Sheffield; Chair, FDI Sustainability in Dentistry Task Team.

Clinical interventions account for around 90 percent of total environmental impact

across the modelled periodontal pathway. Within at-home routines, water use is the largest contributor; within the study’s parameters, no meaningful difference was observed between manual and electric toothbrushing routines for total at-home impact.

“Around 90 percent of the environmental impact comes from clinical treatment, and it is up to ten times higher for advanced periodontal disease. Prevention is one of the most powerful levers we have,” said Dr Steven Mulligan, Co-Author, University of Sheffield; Founding member, FDI Sustainability in Dentistry Task Team.

By linking oral health outcomes with care pathways, the study has added significant value to the concept of prevention, showing that effective at-home routines matter. Avoiding gum disease progression may reduce the need for more intensive, resource-heavy clinical interventions, benefiting patients, healthcare systems, society, and the environment.

Alongside professional guidance, evidence indicated that powered toothbrushes not only reduce plaque and maintain better gum health in the short term, but that those using oscillating-rotating technology also offer significant long-term benefits. n

Snacks, Smiles & Sports

As the FIFA World Cup 2026 reaches billions of fans worldwide, it has become one of the largest marketing platforms.

Unilever, being the Official Personal Care Sponsor, has activated over 35 brands across more than 120 markets, supported by limitededition products to drive global demand.

“This activation reflects how we’re engaging with sport not just as sponsorship, but as a platform to build brand desire and cultural relevance to drive superior growth,” said Unilever Personal Care’s Vice President of Integrated Brand Experience, Afke van de Klashorst.

“Our ambition is for our brands to show up in spaces where fandom lives and in ways that are authentic, native to social, and meaningful by bringing freshness and confidence to match-day moments that matter most for fans, players and spectators.”

With tailored market-specific campaigns

and limited edition products, Unilever introduced a new Pepsodent Best Defender Limited Edition with the tagline, “Your smile’s best defender is here.”

This new campaign by MullenLowe Lintas Indonesia highlighted a relatable moment for every football fan: the mid-match snack attack. Although the ad was from Indonesia and had a local feel, it also had global cultural relevance.

Positioning the brand as the best defender when hunger strikes during the game, it’s backed by limited-edition packaging that brings the tournament to fans’ everyday routines.

Pepsodent stepped away from the expected football hero narrative and leaned into storytelling that reflected real family behaviour, with a cinematic, supernatural twist.

As

late-night snack rises, family need best protect of their oral health. Pepsodent Best Defender is here, so families can enjoy the match and their snacks, worry-free.

“While FIFA World Cup 2026 takes place in the US, Mexico, and Canada this year, the rest of the world tune in at all hours, even stay up late to show their supports for their favourite teams,” said the MullenLowe Lintas Indonesia team across their social channels.

“As late-night snack rises, family need best protect of their oral health. Pepsodent Best Defender is here, so families can enjoy the match and their snacks, worry-free.”

Romy Gai, FIFA’s Chief Business Officer, added that football lives in real time, in culture and on social platforms, and this tournament was designed to be experienced, shaped and shared by fans wherever they are.

“Working with partners like Unilever helps turn moments on the pitch into meaningful conversations off it, reaching new generations and making the power of football more accessible, inclusive and impactful than ever before,” said Gai.

“And that’s a win–win for FIFA, football and Unilever, giving its brands the chance to extend engagement beyond live matches and stay relevant with fans long after the final whistle.”

From pitch to purchase, every touchpoint is designed to convert attention into action, delivering growth, strengthening brand relevance and proving that modern sponsorships can drive both cultural impact and measurable ROI. n

www.grocerycharityball.nz

Let’s raise a shot to winter wellness

Mention “winter wellness” and what’s probably front of mind for most is the battle to dodge bugs and boost winter immunity.

There are NZ Beverage Council members well poised to help with the latter. Like the team at Barker’s for example, who have many a product focused on just that… and have a bit of a David and Goliath story to share about a berry well worth knowing about when winter wellness is front of mind.

That little berry is the blackcurrant, which is apparently a big gun when it comes to fighting nasty bugs. The kind of player you want on your team when immunity is what you are battling for.

The tiny yet mighty blackcurrant has been officially championed as the new “it-berry” lauded the “berry of the year” by such a thing as the McCormick Flavour Forecast. This forecast of high repute declares the blackcurrant should be celebrated for not just flavour but, importantly, for its immunity support.

Trending yes, but the team at Barker’s has long since been praising blackcurrants for their nutritional benefits. Barker’s has been harnessing the antioxidant power of these tiny berries since the 1980s.

As most of us know, Vitamin C is key to our immunity. Not so widely known is that blackcurrants are Vitamin C powerhouses. They contain four times more Vitamin C than oranges and 16 times more than blueberries.

We are told that Vitamin C is a big gun because:

• Vitamin C is an antioxidant. Antioxidants protect the body against free radicals (these are molecules that can lead to both short-term and long-term illnesses)

• Free radicals can damage cells, weaken immunity and play a negative role in our health

• The body has its own natural defence mechanisms against free radical damage (your immune system)

• Antioxidants absorbed through diet contribute to immune system function.

It makes sense to ensure a dose of Vitamin C then is a daily thing (keep those free radicals at bay), and given that blackcurrants are a Vitamin C powerhouse, why not ensure that daily does includes our lauded little berry.

As Barker’s R&D Manager Kim Whitman

points out, blackcurrants aren’t readily available all year round, but her company has this covered. They’ve bottled up that goodness in their EveryDay+ Immunity Syrups and Daily Shots gives Kiwis an opportunity to consume them daily. Each serving contains 200 per cent of your body’s recommended daily intake for Vitamin C.

Check out Barker’s Immunity | Everyday+tab and the wide range of immunity offerings includes shots and syrups (and a gel option, plus a RTD version) that includes blackcurrants… and other goodies. Collectively they’re branded Food with Benefits, with EveryDay+ described as “a delicious range of powerpacked little habits designed to make a big difference to your daily routine.”

The power-pack combinations are: blackcurrant and boysenberry; blackadder blackcurrant; blackcurrant blueberry and honey; blackcurrant and goji. Other immunity options include ingredient goodies such as orange, carrot, ginger, kiwifruit, matcha, cucumber, lemon, ginger, turmeric. Prebiotics and post biotics are in the mix too. A whole heap of power-packed foods with benefits.

The blackcurrants featuring in all these offerings are squeezed on-site in Geraldine.

Let’s hear it for a Barker’s 2026 award winner

Confused by the options? Perhaps opt for Barker’s EveryDay+ Blackcurrant, Blueberry & Ginseng Energy Daily Shot? That would be a winner of a decision. Barker’s received many a medal at the 2026 Outstanding Food Producer Awards, including a Gold for this energy shot.

The Homegrown Juice Company

Disappearing off the supermarket shelves pretty smartly are the Homegrown Juice Company’s products like Lemon Honey Ginger, Immunity, Pro Bio Mango Smoothies, Berry Anti Ox and the 100% Pure OJ.

As the company’s National Sales Manager Russell Holt says the goodness of vitamins, minerals and flavour in their products is uncompromised due to the company’s cold pasteurisation process. Homegrown uses a High Pressure Processing (HPP) Cold Pasteurisation process to maintain the natural taste and nutritional goodness of fruit used. Homegrown offers an immunity range made from 100 per cent raw, cold-pressed, and cold-pasteurized ingredients. For example, there’s an immunity raw fruit and vege juice that’s naturally high in Vitamin C and antioxidants from the fresh produce it incorporates – raw carrot, orange, apple, lemon, ginger and turmeric. Or, in concentrated form there’s the immune triple shot.

Check out the Homegrown Juice Company and Barker’s websites for more information about their immunity boosting products. It could well be the best thing you do on your journey to maintaining winter wellness.

Fresh Thinking at Royalburn

As a modern, independent grocery store, McKibbon’s of Royalburn transitioned from Raeward Fresh to McKibbon’s of Royalburn in just four weeks.

Jono Ettema, owner-operator, mentioned that this wasn’t a full physical rebuild, but rather a comprehensive reset across IT systems, food safety, branding, and staff training.

“We effectively transitioned from Sunday night to Monday morning and reopened for trade at 8 am without disruption,” said Ettema.

“This is a reflection of both the team’s capability and the clarity of the model we were building.”

Ettema’s goal has been to continue refining what a modern independent grocer looks like: produce-led, locally driven, and experience-focused.

He said it was about constantly lifting standards across the store, from range to presentation to service, with a focus on doing the fundamentals exceptionally well

while continuing to evolve the offer in line with how customers shop.

According to him, the produce section was a standout, setting the tone from the moment one walks in. A lot of emphasis has been put on seasonality, quality, and presentation to create a strong first impression.

Fresh and ready-to-eat is where Ettema has seen the most growth and innovation. He said that customers have been looking for high-quality, convenient food without compromising on ingredients or provenance.

The deli was another key highlight, both in terms of quality and performance, as it brought the store to life and gave customers an immediate way to engage with the offerings backed by the same produce and proteins sold in-store, which Ettema said allowed them to move quickly with trends, test new ideas, and keep the offer fresh and relevant.

As plant-based and sustainability categories have grown, Ettema has approached them through a lens of quality and practicality. Rather than building large, separate categories, he has integrated plant-based options across the store where they make sense, particularly in fresh, deli, and grocery.

Butchery also played an important role, particularly with the connection to Royalburn.

The biggest focus has been on local sourcing and reducing unnecessary handling and transport. McKibbon’s of Royalburn works directly with a wide range of South Island growers and producers, from fresh produce to smallbatch grocery lines.

“Supporting local producers and seasonal buying is, in many ways, the most genuine form of sustainability we can offer.”

Beyond suppliers, the store supports the local community through events, collaborations, and sponsorship of the local school.

The store culture is hands-on, positive, and focused on doing things well with a team that takes pride in the store. Being independent has also allowed it to move quickly, empower the team, and stay close to both customers and suppliers. That combination of agility, strong culture, and a clear point of view is what has set it apart.

Additionally, the store’s chefs make a hot lunch every day, helping staff try new products and the food being sold.

“It's a good wee perk to help with living in Queenstown, not to mention free barista coffee.”

At its core, the store is about trust. Customers trust the product quality, the sourcing, and the in-store experience. That trust has continued to repeat visits and allow the business to grow sustainably. n

Brewing Growth Beyond Cafés

The pressure on café spending is again pushing more consumers back into the kitchen. For coffee suppliers, machine brands and supermarkets, that matters because people are not giving up coffee, they are changing where they spend on it.

For many households, the daily café run is no longer an automatic spend. Rising living costs are pushing consumers to look harder at discretionary purchases, including coffee. That does not mean consumers suddenly want lower quality coffee.

Since Covid, the gap between home coffee and café coffee has narrowed considerably. The range of machines now available for home use has expanded rapidly, from pod systems and compact espresso units through to higher-end semi-commercial setups. Increasingly, machine brands are also selling on appearance and kitchen styling, not just coffee performance.

That shift is creating a much larger inhome coffee market than many operators expected a few years ago.

Supermarkets continue expanding premium bean, capsule and syrup ranges, while retailers are giving more visibility to machines, grinders and coffee accessories. Consumers are looking to recreate parts of the café experience at home, particularly during the working week where convenience and cost control are starting to outweigh routine spending habits.

Importantly, the growth is not sitting only

in lower-cost coffee options. Research from specialty coffee groups globally continues showing consumers still prioritising quality coffee, even while becoming more selective with spending. People may reduce the number of café visits each week, but many are still prepared to spend on better beans, fresher coffee and equipment that delivers a stronger result at home.

For suppliers, the opportunity now stretches well beyond coffee alone.

Milk brands, syrup suppliers, snack brands and appliance companies are increasingly competing around the same part of the consumer routine. Retailers are also benefiting from consumers consolidating more of that spend into supermarket and home channels.

There is another layer sitting underneath this trend as well.

Hybrid working patterns remain above pre-pandemic levels across many industries. That has quietly shifted part of weekday coffee consumption away from CBD cafés and back into the home. Even consumers returning to offices part-time are becoming more selective around weekday café spending.

For cafés, this creates a more

difficult operating environment than a straightforward recovery story.

Operators continue facing pressure from labour costs, rent increases and volatility around global coffee pricing, while consumers now have far better home setups than they did five years ago.

Machines have improved. Beans are easier to access. Subscription coffee services have expanded. Consumers are also learning more about preparation methods through social media and coffee-focused content online. Making coffee at home no longer feels like a compromise for many consumers.

That changes where suppliers need to focus.

Coffee is increasingly overlapping with appliance retail, premium grocery and home-focused purchasing behaviour. Brands that understand how consumers now approach coffee at home will likely be better positioned than those still treating coffee purely as a commodity purchase.

The next few years may place less emphasis on volume growth through cafés alone and more focus on who captures the growing spend moving into in-home coffee preparation. n

hotbeverages

MATCHA DEMAND BASED

ON CAFFEINE TIERING

Matcha has evolved from a niche health drink to a must-have, largely driven by younger consumers, particularly Gen Z and millennials, who discovered it on TikTok.

Rather than serving traditional Japanesestyle matcha, New Zealand brands have localised it, with iced varieties more popular here as the coolness takes the edge off the grassy bitterness.

Elizabeth-Marie Nes, President of the Japan Society of Hawke's Bay, said the shift has been quite striking. Traditional Japanese hot beverages, particularly matcha, have evolved from niche and speciality audiences into genuinely mainstream global demand, especially among consumers seeking wellness-focused, visually appealing drinks.

SCALING ISSUES DUE TO RAPID GROWTH

The matcha market has exploded over the past few years, as consumers have become increasingly health-conscious and in search of coffee alternatives.

This influx of demand has opened new opportunities in the market, but as a premium product with limited production, it presents difficulties scaling in a pricesensitive retail environment.

Liam Fahy, founder of Zenergi Matcha, explained the changes this new consumer interest has caused.

“What we've noticed most is a significant increase in matcha-specific cafés opening, as well as a greater presence online in the matcha space,” he said.

Dog Treats Need their Lunchbox Moment

The pet food and care sector has no shortage of growth stories, but one of the more practical opportunities may be sitting in packaging rather than product development. Dog treats are already part of many owners’ daily routines, yet the format often still assumes the treat is being used at home, from one larger bag, with the owner doing the portioning themselves.

That is where the category may be missing a simple supermarket lesson. Snack brands have long understood the value of multipacks. Chips, biscuits, crackers and lunchbox snacks are sold this way because shoppers want control, convenience, freshness and something that can be grabbed quickly on the way out the door. Dog treats could use the same logic.

Many dog owners are already creating this format for themselves. They decant treats into bags, containers, jacket pockets, handbags, car compartments or walking pouches before they leave the house. That behaviour should tell pet brands something. The shopper wants a smaller portable serve, but in many cases the category is still asking them to do the work.

A larger take-home pack with smaller sachets inside would make sense for owners who walk their dogs daily, use treats for training, travel with their dogs, visit cafés, go to the beach, or keep a packet in the car. The owner could buy the main pack during the supermarket shop, then grab one small pack before leaving home. It is not a novelty

format. It is practical product design.

This also speaks to the changing nature of dog ownership in New Zealand. Official registration data still shows the strength of Labradors, Huntaways, Border Collies and Heading Dogs, which reflects the country’s mix of urban, regional and working-dog ownership. However, the commercial opportunity for premium treats and convenience formats may not sit evenly across all dog owners.

A farmer with a Heading Dog may buy treats, but the usage occasion is different. The shopper most likely to value a multipack may be the urban or suburban companion-dog owner, especially the owner of a smaller dog, a family pet, or the now very visible “oodle” type of dog that sits firmly inside the household routine. That customer is not only feeding a dog. They are managing walks, café stops, car trips, training, rewards and small daily rituals.

This is where pet brands need to be careful with how they read the market. Total dog ownership tells one story. Treat behaviour tells another. The fact that a breed is common does not automatically mean its

owner is the highest-value treat shopper. A product designed for broad pet ownership may miss the shopper who is willing to pay more for convenience, portion control and a format that fits their day.

The “oodle” effect matters commercially because it points to a wider shift. Many dog owners now behave more like parents buying for a child’s lunchbox than traditional pet owners buying a pantry staple. They want the pack to be tidy, easy, portioned and acceptable to take outside the home. They may also be more interested in ingredients, training rewards, dental benefits or softer treats that suit smaller dogs.

That does not mean the category should chase trends blindly. No buyer should range a product simply because a certain dog type appears fashionable. The better question is whether the product format reflects how the target owner actually uses treats. If the dog is in the car, at the café, outside the dairy, on the school run, at the beach or on the weekend walk, then the treat format needs to move beyond the pantry.

For supermarkets, multipack dog treats could create a stronger value proposition

within the pet aisle. Instead of asking the shopper to choose between another standard bag of treats and a slightly larger standard bag, the format gives them a reason to trade up. It sells usefulness, not just volume. That is an important distinction in a market where price pressure is still real and shoppers are watching discretionary spend.

There is also a secondary placement opportunity. Multipack dog treats do not need to live only in the pet aisle. They could be tested near seasonal outdoor displays, travel and picnic occasions, lunchbox zones, or front-of-store impulse areas during summer and holiday periods. The same shopper buying picnic food, bottled water, ice creams or road-trip snacks may be receptive to a small dog treat format if the occasion is made obvious.

Convenience retailers, dairies, petrol stations and cafés should also be watching this space. The single-serve sachet inside a multipack could easily become the basis for an impulse product in those channels. A small dog treat pack at a café till, petrol counter or dairy front-of-store display

makes more sense than many impulse lines that remain on shelf because they have always been there.

The product architecture would matter. A successful multipack should not feel wasteful, overpackaged or expensive for the sake of it. The sachets need to be easy to open, clearly labelled and strong enough to sit in a handbag, glovebox or jacket pocket. Brands would also need to think seriously about recyclable or reduced-material packaging, because many of the shoppers most likely to buy premium pet treats are also likely to notice unnecessary packaging.

The pricing also needs discipline. If the format costs too much more than a standard bag, shoppers will go back to decanting the treats themselves. If the sachets are too small, it risks feeling gimmicky. The commercial sweet spot is likely to sit between convenience, fair value, freshness and a portion size that feels useful for a walk or outing.

For buyers, this is worth considering as part of a broader pet category review. The question is not only whether pet treats are growing, but whether the current range

gives shoppers enough reasons to buy differently. Range reviews often focus on flavour, protein, natural claims, dental benefits and pack size. They should also look at how the product is used once it leaves the shelf.

For suppliers, the opportunity is to stop treating packaging as a final production decision and start treating it as part of the consumer proposition. Multipacks are not simply another SKU. Done well, they answer a real shopper problem: how do I take treats with me without mess, waste or another job before I leave the house?

Pet food has already borrowed heavily from human food, from premium ingredients to health-led positioning and functional claims. Packaging may be the next place where the category needs to catch up. Snack brands worked out years ago that shoppers do not always want one large bag. Sometimes they want small portions that fit real life.

Dog owners are already making that format themselves. The question for the market is why more pet treat brands are not doing it for them. n

Z Auckland’s First Public EV Charging Site

Z Energy (Z) has officially opened its first destination public EV charging site at WestCity Shopping Centre in Waitakere, Auckland.

ZCEO Lindis Jones said the site marked an important expansion of Z’s public EV charging network beyond the Z forecourt.

The site features 120kW Kempower chargers with six charging bays, offering one CHAdeMO and five CCS connectors.

“The opening of Z’s first destination public EV charging site marks an important milestone on our journey to build a public EV charging network focused on delivering fast, convenient and reliable charging solutions for customers, both now and into the future,” said Jones.

“By expanding our public EV charging footprint into everyday destinations, we’re making it more convenient for customers to charge their EVs as part of their normal routines - whether they’re shopping,

commuting or travelling,” continues Lindis.

The new charging site will support local EV drivers by providing convenient EV charging infrastructure at a location they already live, work, shop and travel through as part of their everyday routines.

WestCity Centre Manager Marie Kerr welcomed the addition of the Z public EV charging site as a positive development for shoppers and the wider community.

“Enabling customers to charge their EVs as part of their regular visits helps integrate lower-carbon transport choices into the everyday retail experience," said Kerr.

"It not only enhances convenience but also reinforces WestCity’s commitment to providing thoughtfully curated amenities that support evolving customer needs.” n

Economy Picking Up Pace Before Fuel Price Spikes

New data has indicated that the New Zealand economy was picking up before the fuel prices spiked in late February this year.

Economic growth was in line with expectations in the March 2026 quarter, at 0.8 percent, and there was an upward revision to the December 2025 result from 0.2 percent to 0.5 percent (both figures seasonally adjusted). Activity in the March quarter was 1.6 percent higher than a year earlier, the strongest annual growth in two years.

Growth was underpinned by a bounce in private sector business investment (up 2.5 percent from the December 2025 quarter) and continued increases in government consumption (up 1.5 percent over the same period). Exports also rose by 3.1 percent from December, but this positive effect was offset by a 4.2 percent lift in import volumes (all figures seasonally adjusted).

Key contributors to the lift quarterly in investment were plant, machinery, and equipment, up 5.5 percent and driven by computer investment; transport equipment, up 6.7 percent; and other construction, up 4.8 percent. However, lower levels of residential and non-residential activity continue to weigh on the broader construction sector, with declines of 3.1 percent and 3.4 percent respectively (all figures seasonally adjusted).

This growth in investment spending was reflected in import volumes, with large increase in imports of capital equipment (13 percent) and passenger cars (16 percent) from a year ago. However, growth in imports was more broad-based than that, with sizable annual increases in imports of intermediate goods (8.5 percent), consumption goods (6.1 percent), and services (8.5 percent).

Household spending remains one of the softer parts of the economy, despite a 0.5 percent quarterly lift in the March quarter (seasonally adjusted). Notable increases in the March quarter were a 3.1 percent lift in spending on transport and a 0.9 percent rise in food and non-alcoholic beverages (both figures seasonally adjusted). However, spending on communication remains under considerable pressure, with a 2.6 percent quarterly seasonally adjusted fall the largest

in 20 years, and an annual spending increase of just 0.5 percent on housing and household utilities was the slowest in 30 years.

On the production side, results continue to be varied across industries. Key contributors to quarterly growth in March were professional, scientific, and technical services (up 1.4 percent); wholesale trade (up 2.4 percent); agriculture (up 2.2 percent); transport, postal, and warehousing (up 4.1 percent); and health care and social assistance (up 1.0 percent). However, sizable falls were recorded by arts and recreation services (down 6.8 percent); mining (down 12 percent due to a large fall in gas extraction); construction (down 1.0 percent); and information media and telecommunications (down 1.4 percent, all figures seasonally adjusted).

Gareth Kiernan, Chief Forecaster and Director at Infometrics, said this GDP data aligns with other economic indicators, showing that the New Zealand economy was gradually building momentum prior to the Iran War, which began at the end of February this year. He said businesses were investing more in anticipation of better demand conditions, and imports were lifting in response to this demand as well as an expected acceleration in consumer spending.

Amid this pick-up, the sluggish housing market, still-declining construction activity, and patchy consumer confidence continued to cloud the outlook somewhat. Despite the 0.5 percent quarterly lift in household spending, annual growth of 0.9 percent was the weakest result since the end of 2024.

Kiernan added that Parts of the export

sector remain of concern, with a lift of just 0.8 percent pa in goods exports in the March quarter, compared with a 15 percent pa surge in services exports. Key areas of weakness for goods exports include meat products (-5.6 percent pa); coal, crude petroleum, minerals, and ores (-19 percent pa); wood and paper products (-8.1 percent pa); and other food, beverages, and tobacco (-1.8 percent pa).

“Significant falls in business and consumer confidence due to the Iran War, sharply higher fuel prices, and the prospect of rising interest rates are likely to lead to a contraction in economic activity in the current June quarter,” he said.

Kiernan said that news of a peace deal between the US and Iran has seen Brent oil prices drop below USD 80/bbl for the first time since early March. Domestic fuel prices, particularly for diesel, continue to track lower than had been expected. May price data from Stats NZ also suggests that June quarter consumer price inflation will be lower than previously feared, now expected to be around 4.2 percent pa.

“Interest rates still look likely to rise throughout the second half of this year,” said Kiernan.

“However, the above factors all suggest that the Reserve Bank might not need to lift the official cash rate further during 2027 as much as had been thought previously. Signalling of a more moderate tightening in monetary conditions by the Bank over the coming months could be key to fostering a recovery in confidence and economic activity in the latter part of 2026.” n