Why you should take on an FMCG Futures
The Covid Report: Why “safe to trade” should be the guiding principle
Helping take New Zealand’s food and fibre to the world stage
Sustainable packaging, transport, and B Corp updates
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In this issue, we discover what’s hot in soups, health & wellness, and skincare and haircare products in our supermarkets.
What’s new in chocolate and confectionery? We spoke with leading suppliers and the Circana team to uncover the latest trends, stats, and innovations. Turn to pg 12–15 for the full story.
The honey and spreads category is growing steadily, driven by premium, healthfocused products, the Foodstuffs NI team told us. They say that mānuka honey in particular remains central to the category, with its New Zealand origins and perceived health benefits like immunity and wellness. Clear grading labels and locally sourced honey help shoppers feel confident and reinforce New Zealand’s reputation for quality. More on this in our Super Spreads feature on pg 18-20.
BusinessNZ Chief Executive Katherine Rich unpacks the recent Covid Report on pg 36, while Theo Foukkare, CEO of the AACS, shares insights from the Australian market on pg 48.
You’ll also find highlights from the NZACS Golf Day, the Outstanding Food Producer Awards judging, plus many other industry events in this issue.
For breaking news, keep an eye on our daily online updates. If you’d like our weekly e-news delivered straight to your inbox, subscribe at www.fmcgbusiness.co.nz, where you can also access FMCG services and events.
And as always, we’d love to hear from you. If you have new product launches or industry news to share, stay in touch—and join our conversations on LinkedIn, Facebook, and Instagram.
We hope you enjoy this issue.
Tamara Rubanowski
trubanowski@fmcgbusiness.co.nz www.fmcgbusiness.co.nz
Proudly New Zealand-owned and operated cross-category beauty brand Glow Lab has expanded its haircare portfolio with the launch of Glow Masks, a new range of multi-functional treatments designed to simplify haircare routines while delivering targeted benefits.
See the full story on pg 23-25.
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The Commerce Commission has announced the appointment of its new Chief Executive, Suzanne Stew, a senior public service leader with a strong background in business, who will start in the role on 4th May.
Commerce Commission Chair, Dr John Small, says that among a very strong field of applicants, Suzanne stood out for her breadth of experience across the private and public sectors – experience that equips her with a perspective that will serve the Commission well.
“Suzanne brings a reputation for outstanding leadership, a focus on the people she works with, and the ability to navigate complex systems while consistently delivering results.
“Her roles across the private sector, Crown entities, and the public service have informed a broad perspective on the connectivity between government and the market.
“The Board and I are confident that under Suzanne’s leadership the Commission will continue to enhance competition to help grow the economy and improve choice and value for all New Zealanders. We look forward to supporting Suzanne as she steps into the role at an important time for the Commission.”
Suzanne is a senior public sector executive whose leadership roles at MBIE have built on her work in the private sector. She began her career as an electronic product engineer in the United Kingdom, working for British Telecom and Sony. After emigrating to New Zealand, Suzanne held senior management positions at Wrightson and TelstraClear before entering the public sector with New Zealand Trade and Enterprise and the Ministry of Justice.
At MBIE, Suzanne oversaw a significant regulatory portfolio spanning 11 regulatory systems. She was also MBIE’s acting Chief Executive.
Fonterra Co-operative Group CEO Miles Hurrell has resigned.
Chair Peter McBride says that after a 25-year career with Fonterra, including eight years as CEO, Miles has decided that the time is right for him to leave the Co-op.
“When he was appointed CEO in 2018, Miles was tasked with leading a reset of the business to turn around Fonterra’s financial performance and rebuild farmers’ trust.
“Under Miles’ leadership the team has done that and more. From day one, Miles was able to unite the team under a single purpose and drive performance right across the business, setting the Co-op up for the future.
“On behalf of the Board, I thank Miles for his courageous leadership. He has overseen a significant strategic reset, focused on getting the Co-op back to its core strengths. In doing so he has helped lift Fonterra’s financial discipline and built the strong foundations the Co-op has today.
“I know I echo the sentiment of farmers when saying that Miles will leave with sincere thanks for his 25 years of loyalty and best wishes for the future,” says McBride.
Hurrell says it has been an incredible privilege to have a long career with Fonterra, which he has enjoyed immensely.
“When I took the role of CEO, I understood our financial results are not just numbers but the livelihood of thousands of New Zealand farming families. I have always felt a great sense of responsibility to do what’s right for farmers and I believe the Co-op is now in a really good place.
“I know that the business will be in good hands. There’s an exceptional team of people who will carry the Co-op forward and continue to drive value for farmers,” says Hurrell.
McBride says Miles has a six-month notice period, which enables an organised leadership transition.
Auckland’s fresh food market, Farro, is set to open its eighth store in Newmarket in late 2026.
Farro Newmarket will transform the former Liquorland site at 480 Broadway, bringing to life an authentic farmers market experience and a vibrant foodie destination.
With 70 carparks on site, easy access via three entry points from Broadway and Mahuru Street, and direct connections to both Northern and Southern motorways, Farro Newmarket has been designed with convenience and inspiration at its heart.
“Newmarket is a fantastic hub for shopping, dining, and entertainment, and we know the ease of being located on Broadway will really appeal to local residents,” says Farro CEO Garth Sutherland. “Farro has always been about connecting independent New Zealand artisans and hard-to-find ingredients with Auckland foodies, and when Farro grows, so do the opportunities for those producers.
“The store will showcase an in-house fishmonger with sustainably caught, market-fresh fish, expertly cut NZ free-farmed meats from our in-house butcher, great-value, quality produce delivered fresh from the market, and the full range of ready-to-eat meals from the popular Farro Kitchen.”
An impressive central deli will offer barista-made Allpress coffee, matcha, an assortment of fresh salads and sandwiches made in-house, with sweet treats from nearby patisseries, plus Farro’s award-winning range of local and imported cheeses and charcuterie. Regular specials and the Friends of Farro rewards program will add even more value to Newmarket shoppers.
Customers will also discover goods from over 500 Kiwi and international artisan suppliers, including celebrated homegrown makers such as Daily Bread and House of Chocolate.
‘We’re very much looking forward to opening in Newmarket and sharing the Farro experience with the neighbourhood,” says Garth. “We can’t wait to welcome customers through the doors and create a space that celebrates both our producers and the community.”
customer experiences.
Are there any other new openings expected in your precinct?
We have several international brands opening up on Broadway this year, including the likes of McDonald’s new full-service free-standing restaurant. Plus Nuffield Street is undergoing a massive revival with multiple new openings.
How many supermarkets are currently operating in Newmarket?
Newmarket is home to several supermarkets, including New World, Woolworths, Tai Ping and numerous smaller operators.
What unique point of difference will Farro bring for locals?
Farro will bring our consumers more choice with their elevated food offering. They have built their reputation on the quality of the products they sell and that will resonate strongly with our consumers. It of course helps further cement Newmarket as a one-stop-shop.
As autumn settles in and temperatures drop, shoppers are shifting towards including more cooked vegetables in their meals. Root crops like potatoes, kūmara, carrots, and parsnips should all be featured, as well as brassicas and Asian greens. In fruit aisles, the tail end of the red kiwifruit season is here, while golden kiwifruit are plentiful and ready to enjoy. New Zealand limes are also in season.
“Satsuma mandarins are in high demand for lunchboxes and snacking.”
Available year-round, a variety of cabbages - including green, red, and Asian types - offers consumers plenty of options to enjoy. Stocking a diverse selection ensures there’s something to suit every dish and taste.
What to look for: Choose firm, dense heads with crisp, vibrant
Storage/handling: Refrigerate cabbages to keep them fresh for up to two weeks. Handle carefully to avoid bruising. Nutrition: Cabbages are a great source of vitamin C and a source of vitamin K, supporting immunity and bone health.
Crown and grey pumpkins can usually be found throughout the year, while butternut and buttercup squash are abundant in autumn.
What to look for: Look for pumpkins with firm, unblemished skin and rich, even colour.
Storage/handling: Keep whole pumpkins in a cool, dry spot. Once cut, refrigerate and enjoy within a few days.
Nutrition: A good source of vitamins A and C, pumpkin supports skin health and immune function.
Feijoas, a Kiwi favourite, are sweet and aromatic and especially abundant in April and May.
What to look for: Pick firm, blemishfree fruit. Feijoas are ready to eat when the jelly-like sections inside are clear.
Storage: Keep feijoas in the fridge at 4 °C, or display at room temperature for no more than 2–3 days. Handle gently, stack by hand, and remove any fruit showing brown spots daily.
Nutrition: Feijoas provide vitamin C and are a good source of dietary fibre.
Satsuma mandarin season is in full swing and should run until mid-July.
Sweet, tangy and juicy, Satsuma mandarins are in high demand for lunchboxes and snacking.
What to look for:
Look for blemish-free mandarins with loose skin. The heavier fruit will be juicier.
Storage/handling: Keep Satsuma mandarins at room temperature for short-term use, or refrigerate them to extend freshness for up to two weeks.
Nutrition: Satsuma mandarins are rich in vitamin C and folate, supporting healthy growth and development in children.
Persimmons are in season from late April through July. Crisp and lightly sweet, they can be eaten fresh or used in cooking.
What to look for:
Look for firm persimmons free from bruises; colours range from pale orange to deep red-orange, and minor skin marks don’t affect taste.
Storage: Store at room temperature for up to five days, handling gently to avoid damage.
Nutrition: Packed with dietary fibre, persimmons also provide potassium and are rich in vitamins A and C.
We welcome another finalist in the line-up for the FMCG Business Product of the Year Award 2026: Molly Woppy White Chocolate Dipped Ginger Fingers - an iconic New Zealand biscuit that combines the brand’s signature handcrafted gingerbread with a generous dip of smooth white chocolate. The product delivers a distinctive balance of warming spice and creamy sweetness, creating a premium indulgence.
This product is made in New Zealand using Molly Woppy’s proprietary gingerbread recipe and premium ingredients, such as local butter and free-range eggs, and no artificial colours or flavours.
Molly Woppy White Chocolate Dipped Ginger Fingers have already won a Silver Medal at the Outstanding New Zealand Food Producer Awards, where judges described them as “homely”, “inviting” and “comforting”
“Our White Choc Dipped Ginger Fingers exemplify Molly Woppy’s commitment to handcrafted quality, nostalgic flavour, and everyday premium treats made with care in Aotearoa,” explains the team.
“Molly Woppy White Chocolate Dipped Ginger Fingers are part of
our heritage gingerbread platform - the brand’s most recognised and loved flavour - and a proven grocery bestseller with strong repeat purchase and consumer loyalty. The shelf-ready boxed format is designed for effective merchandising and gifting occasions.”
The Molly Woppy artisan range also includes gluten-free and plantbased options, broadening shopper appeal.
For more information visit www.mollywoppy.co.nz
Do you have a Hero product that stands out from the crowd? If there’s a tasty tastebud teaser, NPD rockstar, or best seller in your portfolio that deserves to be crowned ‘Product Of The Year’we’d love to hear from you! We’ll showcase some of the finalists in upcoming issues and reveal the FMCG Business Product of the Year later in 2026.
FMCG Business caught up with suppliers, ISM, and the Circana team, to find out what’s new and noteworthy in chocolates and confectionery right now.
One of the most talked-about confectionery innovations in recent years has officially arrived in New Zealand with the launch of NERDS Gummy Clusters.
NERDS, the number one and fastest-growing sugar confectionery brand in the United States*, is known globally for its bright colours, bold flavours and playful personality. The launch of NERDS Gummy Clusters brings the brand’s latest breakthrough innovation to Kiwi consumers, following strong global demand and rapid growth across international markets.
At the centre of the product’s success is its unique texture experience. Each bite-sized cluster combines a soft, chewy gummy centre with the signature colourful NERDS candy coating. The result is a distinctive crunchy-chewy combination that delivers bursts of fruity flavour and a highly interactive eating experience.
This texture-driven innovation has helped propel NERDS Gummy Clusters to standout performance in overseas markets, quickly becoming a viral confectionery sensation and attracting strong demand across grocery, convenience and impulse channels.
The range will launch in New Zealand in three formats designed to suit multiple retail environments and consumption occasions. Available in Rainbow and Very Berry flavours, NERDS Gummy Clusters will be offered in a 35g pouch ideal for impulse and
on-the-go snacking, alongside 141g and 226g bags designed for sharing and take-home consumption.
The arrival of NERDS Gummy Clusters also aligns with evolving trends within the sugar confectionery category. Consumers are increasingly seeking products that offer more than just flavour, with texture, novelty and multi-sensory experiences playing a growing role in driving trial and repeat purchase. Products that deliver a combination of crunch, chew and bold flavour profiles are proving particularly popular among younger shoppers and social-media-driven confectionery trends.
“NERDS Gummy Clusters have been one of the most exciting confectionery innovations in recent years, and we’re thrilled to offer this range to the New Zealand market,” says Jenna McCormick, Client Manager at DKSH Services. “As the exclusive distributor of NERDS in New Zealand, DKSH is proud to bring this globally successful product to local retailers.”
“Backed by strong global brand momentum and increasing consumer awareness, the launch of NERDS Gummy Clusters provides retailers with a highly differentiated product that can help recruit new shoppers into the category while encouraging impulse purchases and larger basket sizes.”
NERDS Gummy Clusters and NERDS Originals products are available to New Zealand retailers through DKSH Services New Zealand Limited.
For more information contact: cs.servicesnz@dksh.com
*Source: Circana POS Data, Total U.S. MULO+C 52 Weeks Ending 11-03-24
Queen Anne combines heritage and innovation to grow premium confectionery
Premium confectionery continues to perform strongly in New Zealand as consumers look for quality treats that deliver both indulgence and familiarity.
For Queen Anne Chocolates, one of New Zealand’s most recognisable confectionery brands, this presents an opportunity to build on a century of chocolate craftsmanship while introducing new formats for modern retail occasions.
Since 1925 Queen Anne has been a favourite with Kiwi consumers thanks to its traditional recipes, high-quality ingredients and iconic confectionery products.
Building on the success of Chocolate Fish Bites, the company is launching Marshmallow Bell Bites 130g for Christmas 2026, in a new pouch packaging format. Available in Milk Chocolate Vanilla Marshmallow and Dark Chocolate Peppermint Marshmallow varieties, the new range supports gifting and sharing occasions during the Christmas period.
Queen Anne is also refreshing the packaging for its Chocolate Fish 50g range, one of New Zealand’s most iconic confectionery treats. The redesign of both the retail unit and shelf-ready inner is to improve shelf stand-out and strengthen the product’s appeal for everyday impulse purchase in a competitive retail environment.
“After celebrating 100 years of Queen Anne, we’re focused on the future – bringing new formats and occasions to build our loyal customer base into the next generation,” says Sarah Adams,
QA-FMCG-Bus-Ad-2026-03-V2.pdf 1 16/03/26 11:45 AM
* denotes value AND unit growth > +2%
Source:
“After celebrating 100 years of Queen Anne, we’re focused on the future – bringing new formats and occasions”
Sarah Adams, Managing Director at Queen Anne
Managing Director and granddaughter of the founder Ernest Adams By expanding both seasonal and impulse formats, Queen Anne continues to combine heritage with innovation, helping retailers grow premium confectionery sales while delivering the nostalgic flavours New Zealanders know and love.
For orders contact your local Alliance Marketing Territory Manager.
New products with focus on indulgence and sustainability were among the submissions for the New Product Showcase Awards at ISM in Germany, the leading global trade fair for sweets and snacks.
Innovations have always been the driving force behind the sweets and snacks industry. New ingredients, surprising textures, creative flavour profiles and sustainable manufacturing and packaging concepts shape the development of unique products.
A total of 156 products from 90 companies in 23 countries were evaluated at ISM this year, by a jury of renowned industry experts.
The top winners of the New Product Showcase Awards 2026 included:
• 1st place: CandyGlam (Spain) – CREATINE Gummy Bar with chocolate (70%)
CandyGlam impressed the jury with an innovative product idea that picks up on the functional sweets trend. The energy bar integrates CREAVITALIS® creatine monohydrate, an ingredient that is familiar from the supplement section, into a sweet format suitable for daily use. The bar surprises with its harmonious combination of natural banana flavour and 70% chocolate. The jury particularly praised
the strong market orientation, the high product quality and the successful balance of function and enjoyment.
• 2nd place: Chocolaterie Carré (Belgium) – Chocolate
Espresso Martini Pearls
Chocolaterie Carré perfectly captured one of the major taste trends of 2026 with its Chocolate Espresso Martini Pearls. The jury was impressed by the excellent taste and high-quality execution.
A refined, dark chocolate pearl with a wafer-thin coat of sugar filled with a liquid espresso martini cocktail. The recipe achieves a precise balance between espresso, vodka and coffee liqueur - a trendy cocktail interpretation of first-class artisan quality.
The FMCG Business team endeavours to produce a monthly snapshot of category news and highlights, based on information from participating clients, plus a table of the freshest data available at time of print. If you wish to contribute news for upcoming category reports, please contact trubanowski@fmcgbusiness.co.nz
Indulge in the creamy decadence of Loaf Cheesecake Pots – a velvety cheesecake layered with delicious toppings.
A perfectly portioned dessert available in four irresistible varieties; Decadent Chocolate, Raspberry & White Chocolate, Passionfruit Lemon, and Cookie Butter.
Crafted for those moments when you want something sweet and satisfying, these single-serve pots are ideal for a quick treat, lunchbox addition, or an easy chilled dessert on the go.
The handy grab-and-go packaging makes them perfect for busy
days, while the indulgent flavours ensure every spoonful feels like a little moment of luxury.
Loaf also offers a range of quality baked goods and treats including packaged and freshly baked products.
To view the full range, visit www.loaf.co.nz
For sales and account enquiries please contact Tracey
- traceyb@loaf.co.nz
Loaf Ltd - 11 George Bourke Drive, Mount Wellington
Kapiti has introduced Kapiti Dark Chocolate & Raspberry ice cream - a creamy vanilla ice cream coated in vibrant raspberry coulis and dipped in a dark chocolate shell.
Made with a unique double-dip construction, using real raspberries and rich dark chocolate, the combination delivers a layered flavour experience for an indulgent moment.
During challenging economic times and less discretionary spend available, shoppers are looking for affordable luxuries in ice cream.
Frozen sweet treats rank the highest of all categories for excitement, with indulgence and feel-good moments dominating consumer expectations.
Recent data shows 66% of consumers feel either very excited or quite excited about frozen sweet treats*, highlighting the strong emotional connection people have with indulgent dessert experiences.
Indulgence ice creams account for 34.3% of the total Ice Cream category, showing an on-going demand for premium frozen treats.
Charlotte Bicknell, Category Activations Executive explains:
“Premium remains a value driver, the Indulgence segment is worth 34.4% of the $400.4M total ice cream category, with Kapiti accounting for a 10.2% share of total ice cream category and Kapiti’s dollar share growing faster than the category at 21.7% vs LY.**”
The arrival of Kapiti’s Dark Chocolate & Raspberry follows the launch of two other flavours last year, Kapiti Affogato in April and Kapiti Vanilla Bean in October - as Kapiti continues to grow their premium flavour combinations.
“Using real raspberries and rich dark chocolate, the combination delivers a layered flavour experience for an indulgent moment.”
Kāpiti ice cream was founded in 1984 along the beautiful Kapiti Coast in the Lower North Island near New Zealand’s capital Wellington, with a single-minded devotion to creating an experience to savour, using the finest locally sourced dairy and the purest ingredients inspired by the natural environment, to create amazing ice cream that will take you on an incredible adventure from first to the last bite.
Kapiti also has a long-standing conservation project with the Department of Conservation and local Iwi on Kapiti Island to protect native plant and bird life on the island. This is called Kaitiakitanga, which means the guardianship of our natural resources and the responsibility to protect them for future generations https://www.kapitiicecream.co.nz/sustainability
Kapiti Dark Chocolate & Raspberry is available from grocery stores in Multipack formats, as well as in single stick formats in petrol and convenience outlets.
For more information visit kapitiicecream.co.nz or contact your Kapiti representative.
* Source: Circana Syndicated Snacking Project 2025
** Source: Circana IRI MAT we 01/02/2026
What’s trending in soups? We talked to retailers and suppliers to find out what’s new.
Merilynne Ashe, Category Manager Canned Foods at Woolworths NZ shares: “Longlife soup is delivering standout growth, with the segment up 27% in value and 30% in units, fuelled by exceptional momentum in pouch formats. Pouch soup is driving both penetration and trade-up, encouraging shoppers to try a more premium product. It aligns perfectly with “anytime, anywhere” meal occasions, particularly workplace and on-the-go lunches, and benefits from strong seasonality — 75% of annual sales occur between March and September (a little over half of the year). Modern formats and premium positioning are helping broaden appeal for the category.
“Globally, shelf-stable soups are experiencing a renaissance, supported by cleaner design, premiumisation and renewed interest from younger shoppers seeking convenient, nostalgic or “prepfriendly” pantry staples.
“Health and wellness remains a powerful innovation platform. Shoppers are increasingly seeking fundamentally nutritious propositions: high protein, fibre and vegetable-forward claims resonate strongly. Protein-led ranges reflect a broader shift towards functional nutrition, appealing to both fitness-focused younger consumers and older shoppers prioritising satiety and balanced diets.
“Demand for clean labels and processing transparency is rising,
with consumers favouring recognisable ingredients and clear “no preservatives” messaging. Flavour remains the primary purchase driver. There is a growing appetite for comforting classics and globally inspired profiles, with international cuisines continuing to gain traction across demographics,” explains Ashe.
A Foodstuffs North Island spokesperson shared: “The chilled soups category remains anchored by core flavours, with pumpkin, tomato and chicken continuing to drive the majority of sales. Pumpkin is the top performing flavour across New World and PAK’nSAVE stores in the North Island.
“Recent innovation has focused on “better-for-you” propositions and new product formats, reflecting rising demand for healthier, less processed options. Shoppers are increasingly seeking products with no artificial additives; simpler ingredient lists and functional benefits. Chilled soups fit these requirements well, due to their high vegetable and fibre content.
“Variety and choice are important drivers, with consumers open to trialling new flavours alongside trusted favourites. This means reviewing our range and adding new flavours to keep things fresh for customers. Maintaining a balance between core bestsellers and innovation is key to supporting repeat purchase and sustained category growth.”
Only Organic Wholesome Soups are designed to deliver convenient, nourishing meals made with high-quality, certified organic ingredients.
Crafted in New Zealand, the range brings together thoughtfully selected vegetables, legumes, and grains to create recipes that are rich in flavour, naturally satisfying, and free from artificial colours, flavours, and preservatives. Each soup is a natural source of protein and/or fibre, supporting busy, modern lifestyles.
The range has recently undergone a packaging refresh, introducing a more modern, elevated design that aligns with the Only Organic Masterbrand. The updated look enhances shelf standout while clearly communicating key product benefits, ingredients, and flavour profiles, making it easier for shoppers to navigate the range and choose with confidence.
Alongside the refreshed packaging, two new flavours have been introduced to expand the range. Sustain is our take on a classic Vegetable Minestrone with a healthy twist, featuring pasta and the addition of pumpkin seeds for extra texture and nourishment. Enrich features Portobello mushroom and potato with coconut and flaxseed, delivering a rich, savoury flavour with added depth.
Ready to enjoy in 90 seconds, Only Organic Wholesome Soups are perfect for quick lunches, easy dinners, or warming moments throughout the day. Combining convenience with carefully curated, certified organic ingredients, the range reflects Only Organic’s commitment to making organic food more accessible without compromising on taste — designed to support modern, busy lifestyles. Order enquiries can be directed to customercare@onlyorganic.co.nz
King Traditional Soup has been a beloved staple in Kiwi kitchens for more than six decades. Proudly produced and sourced in New Zealand, it offers a simple, reliable way to create a hearty homemade soup. Each pack contains all the essential ingredients—grains, vegetables, and flavourings—so all you need to do is add water. You can easily customise it with extra vegetables or meat, making it a practical way to use leftover produce.
Susan Harvey, Marketing and Business Development Manager at Wilson Consumer Products explains: “As always, cooler weather encourages soup making, but the real peak in demand comes with those classic cool, wet New Zealand days. Few things compare to the comforting aroma of King soup simmering on the stove, filling the home with warmth and nostalgia.”
King soup is exceptionally economical, producing over 2 litres per batch. Leftovers are ideal for next-day meals or freezing for later,
adding to its value and convenience. Its versatility, affordability, and comforting nature continue to make King Traditional Soup Mix a cherished favourite among New Zealanders.
One of the standout strengths of King soup is its adaptability. It’s delicious on its own, but it also works beautifully as a base for meals and casseroles, adding depth of flavour and wholesome nutrition to your favourite recipes. For fresh ideas and inspiration, visit www. kingsoup.co.nz, where you’ll find a range of recipes—from casseroles to nachos—showcasing just how versatile King soup can be. Wilson Consumer Products Phone 0800 651 044
The FMCG Business team endeavours to produce a monthly snapshot of category news and highlights, based on information from participating clients, plus a table of the freshest data available at time of print. If you wish to contribute news for upcoming category reports, please contact trubanowski@fmcgbusiness.co.nz
Source: Circana MarketEdge Grocery Data MAT to 08/03/26
The spreads category is undergoing a demographic and functional transformation as it pivots from a traditional breakfast staple to a versatile lifestyle ingredient, says Erin Bell-Hira, Category Manager Baking & Spreads at Woolworths NZ. “The category is successfully capturing a younger audience by expanding into “on-the-go” solutions like smoothies. This evolution is defined by a dual-track growth strategy of health versus indulgence: high-protein peanut butters and natural sweeteners (such as honey) lead the “betterfor-you” movement, while the “other spreads” segment has seen viral trends—such as pistachio spread—successfully transition into permanent shelf fixtures.
“A primary engine of this value growth is the premiumisation of the honey segment, where Manuka and Manuka-blended varieties now account for nearly half of all dollar sales in New Zealand supermarkets. Ultimately, the future of the category lies in balancing the needs of the traditional core shopper with the demands of the modern user who views spreads as multifunctional components for healthy baking and premium indulgence,” explains Erin.
Honey category leader Arataki Honey steps forward with a refreshed new look, a new floral honey, and a new pack format.
The continued growth of visitor numbers to New Zealand over the summer has been a key driver of the total domestic honey market valued at $55.4m* for the year and growing at 9% per annum.
The team explains: “Arataki Honey leads the honey category with a 31%* brand share of honey sales in total supermarkets.
Leading the charge in the category is number-one-selling Arataki Honey Squeeze Me® 500g with 17%* growth year on year.
“As the reputation for Aotearoa as a tourist destination builds, so too does the demand for our high-quality and reputable honey. Local shoppers too are looking for less complex, natural products to support good health, particularly as the cooler winter months approach.”
To improve standout on shelf and assist shoppers with choosing their honey strength, Arataki Honey has refreshed their premium range of Mānuka honeys. The change sees an increase in the use of premium gold, and a new band of colour to help consumers identify the strength of Mānuka honey that would best suit their needs.
Two new Squeeze Me® format honeys also launched – a Mānuka UMF™5+ 330g and a native floral Kamahi 500g - giving consumers more convenient ways to enjoy their daily honey dose.
*Source: Supermarket Scan Data to 15/02/26
Sharing New Zealand honey with the world since 1944.
Mossop’s Honey
Mossop’s Honey is a trusted, family-owned and operated business based in Tauranga that has been producing some of the finest honeys in the world since 1947. There’s nothing better than dipping into a pot of Mossop’s Honey for a spoonful of 100% delicious, healthy, natural goodness.
Kiwis love 100% raw natural products and at Mossop’s Honey, they believe that is the best type of honey to buy – raw and natural, so they process the honey as little as possible to maintain its natural flavour, colour, aroma and goodness.
Mossop’s Honey have a fantastic range of products, including their NZ hero product – the red label Mossop’s Manuka Honey MGO130+, which is a genuine Manuka honey that meets MPI requirements for MONOfloral Manuka with an MGO rating of 130+ and is available in many New World and Pak’nSave stores.
Mossop’s Rewarewa Honey is sourced from the nectar of NZ’s native Rewarewa tree growing in the hills and valleys of the North Island.
Mossop’s also offer Field Honey, which is a
“There’s nothing better than dipping into a pot of Mossop’s Honey”
delicious blend of honeys sourced from a variety of pasture flowers growing on New Zealand farmlands around the Bay of Plenty.
Mossop’s also have a great range of UMF™ Manuka Honeys, globally recognised as one of nature’s super foods and laboratory tested to ensure it meets the UMF™ levels on the labels and the MPI standard for MONOfloral Manuka Honey.
Mossop’s Manuka UMF™12+ Honey & Propolis Lozenges are very helpful in managing sore throats during the winter months.
For more information visit www.mossops.co.nz or call us on 0800946677.
With cooler temperatures and winter lurgies on the horizon, it’s time to stock up on products that boost the immune system and promote health and wellness.
Here’s a quick snapshot of exciting, healthy arrivals for the autumn and winter season.
Waitoa Free Range Chicken is extending beyond its fresh poultry heartland with the launch of Waitoa Free Range Chicken Bone Broth — a move that brings genuine provenance to a category long dominated by imported brands.
Available from April 2026 (RRP $8.99), the new ambient bone broth is made with just three ingredients: free range chicken bones, water, and apple cider vinegar. No artificial colours, flavours, or preservatives.
It carries the same SPCA Certified and Toitū Net Carbon Zero credentials that have made Waitoa one of New Zealand’s most trusted poultry brands, and it delivers 11 grams of protein per serve with a 4-star health rating.
Production is handled by Wild Nation, a brand of Greenmount foods, and a specialist New Zealand manufacturer, using a slow-
“Bone broth is the fastestgrowing segment within stocks and broths”
simmer process designed to maximise nutrient extraction and flavour depth.
“The partnership also addresses a sustainability story: the broth is made from free-range chicken bones that would otherwise go to waste, turning a byproduct into a premium, nutrient-dense product,” explains Head of Marketing and Category, Ben Ward.
“The commercial logic is compelling. Bone broth is the fastest-growing segment within stocks and broths, yet no credentialed New Zealand freerange brand currently competes in the space.
“In consumer testing against the market leader, the Waitoa product outperformed on desire, distinctiveness, purchase intent, and brand fit.#
“With the Waitoa ATL campaign already driving a 17.6% sales uplift and more than $7.5 million in chicken category growth over the past 12 months*, the brand enters this new aisle with serious momentum behind it,” says Ward. For orders contact nzcomments@inghams.co.nz
*Source: Circana Scan Sales Total Supermarkets MAT 8th March 2026
# Source: Ideally Consumer Testing July 2025
Only Organic Nourishing Bowls are crafted to deliver real, satisfying meals using high-quality, certified organic ingredients. Each recipe is thoughtfully developed with a combination of vegetables, legumes, grains, and herbs — bringing
“Only Organic Nourishing Bowls are crafted to deliver real, satisfying meals using highquality, certified organic ingredients.”
together flavours that are both nourishing and delicious. Free from artificial colours and flavours, the range celebrates the natural goodness of every ingredient, allowing each element to shine. From vibrant vegetables to hearty lentils and ancient grains, every bowl is designed to provide a source of protein and fibre. The recipes are vegetarian-friendly and inspired by familiar favourites, reimagined with a wholesome twist using carefully selected organic ingredients that support everyday wellbeing.
Perfect for busy, modern lifestyles, Only Organic Nourishing Bowls offer a convenient solution without compromising on quality or taste. Ready to enjoy in just 90 seconds, they’re ideal for quick lunches, easy dinners, or as part of a larger family meal. Whether enjoyed on their own, served as a side, or used as a key ingredient in a wholesome dish, they provide a simple way to enjoy real food, fast.
Made in New Zealand at McCallum’s familyowned factory in West Auckland, the range reflects Only Organic’s long-standing commitment to quality and care. With over 30 years of heritage, this local production underpins the brand’s purpose — making convenient, certified organic food accessible for every life stage. Order enquiries can be directed to customercare@onlyorganic.co.nz
The skincare and haircare category continues to evolve, says a Foodstuffs North Island spokesperson. “The ‘skinification’ trend, where skincare-grade ingredients and benefits extend into hair and body care, remains a key driver of growth. Cleansing is increasingly viewed as part of a broader wellness routine rather than a basic hygiene step, with shoppers placing greater value on active ingredients, performance and sensorial appeal.
“Gourmand is emerging as a key trend, introducing global, foodinspired fragrances into personal care products. Texture, scent, and visible results strongly influence purchase decisions, driving demand for multi-benefit products that deliver both efficacy and experience.
“Shoppers are increasingly willing to pay more for innovation and products that address unmet needs. Natural formulations are increasingly seen as premium, with established brands reformulating while natural-led brands retain an authenticity edge.”
Glow Lab introduces multifunctional Glow Mask hair treatments
Proudly New Zealand-owned and operated, crosscategory beauty brand Glow Lab has expanded its haircare portfolio with the launch of Glow Masks, a new range of multi-functional treatments designed to simplify haircare routines while delivering targeted benefits.
The range (as seen on our cover) is built around a simple proposition: one pot, three uses. Each Glow Mask can be used as a deep conditioning mask, an everyday conditioner, or a leave-in treatment, giving consumers flexibility to tailor their haircare routine to their needs.
With shoppers increasingly seeking highperformance products that deliver both efficacy and convenience, the Glow Mask range taps into the growing trend of treatment-led haircare in grocery. The multi-use format also reflects rising
“The Glow Mask range includes four
• Peach & Papaya – Repairing: Designed to help revive dry and damaged hair.
• Coconut & Vanilla – Smoothing: A rich formula to help tame frizz and smooth hair.
• Aloe Vera & Cucumber – Hydrating: A refreshing treatment focused on hydration and scalp comfort.
• Watermelon & Lily – Shine Boosting: A lightweight formula designed to enhance shine and vibrancy.
Fragrance is a key part of the Glow Lab experience, and each variant has been paired with a distinctive scent profile to elevate the treatment moment. This aligns with Glow Lab’s broader brand philosophy of turning everyday routines into micro treat-me rituals.
Glow Lab has built strong recognition in grocery beauty through its science-backed, nature-inspired formulations and premium design at accessible price points. The brand now spans skincare, haircare and body care, offering consumers a cohesive self-care range across multiple categories.
The launch also reflects the continued “skinification” of haircare, with shoppers increasingly looking for targeted solutions that address specific hair needs such as repair, hydration and smoothing. By combining functional benefits, indulgent fragrance and a versatile multi-use format, Glow Lab’s Glow Masks bring salon-inspired treatment into everyday haircare, offering consumers an easy
For orders contact Orders@glowlab.co.nz
Ecostore prove performance and purpose go hand in
Not just a sustainability powerhouse, ecostore Haircare continues to hold the #1 spot for shopper loyalty* across New Zealand’s total haircare category, including mainstream brands.
The range underwent a refresh in 2025 that saw new products and sizes added to the core offering, which has resonated with New Zealanders.
Ecostore sits squarely at the intersection of sustainability and performance, earning the reputation as a trusted brand that can deliver clean and effective formulas that offer both choice and nourishment, while staying true to its commitment to the environment.
Ecostore’s haircare range is structured around clear hair needs, with core shampoo and conditioner duos spanning hydration, volume, nourishment and sensitivity. The solid hair care bars continue to appeal to consumers who prefer a plastic-free option, offering two shampoo bars alongside the nourishing conditioning bar. Specialty products like the Scalp Relief 2 in 1 and Conditioning Detangler round out the range, offering options regardless of hair type.
The hero ingredient across most of the range is Harakeke extract – an ingredient renowned for its hydrating qualities and its ability to deeply
“Ecostore is synonymous with products that are proven, sustainable and designed with intention.”
nourish. The pH balanced and plant-based formulas are designed to care for hair, leaving it shiny without heavy buildup or stripping it of its natural oils. As winter approaches, the ecostore range is perfectly formulated to help keep hair hydrated and soft.
With simple labels, science-backed formulations and safe, effective ingredients, the haircare range recognises that busy households are choosing fewer, better products. “Everything you need, nothing you don’t” underpins everything ecostore does, and the haircare range is evidence that you can create high-performing products without compromising on sustainability.
Ecostore has been a pioneer of ingredient transparency and sustainable processes for over three decades, and continues to lead with responsibility, integrity and innovation. The business has been B Corp certified since 2021, recently achieving recertification and growing their impact score by an impressive 15.2 points. Today, ecostore is synonymous with products that are proven, sustainable and designed with intention. Learn more at ecostore.com.
Source: Quantium Loyalty Data - Rolling 52wks - 22/3/2026
“As customers seek out more value in their Skin Care regime we have released some amazing products from right here in New Zealand,” says Jeffrey Hutchinson, Category Manager Health & Beauty at Woolworths NZ.
He adds: “One of the most searched ingredients online at the moment is Vitamin C and we have extended our existing offering from By Nature with an exfoliator and serum. At the same time we’ve launched a Vitamin E range of cleaners and moisturisers that are all about restoring and rejuvenating your skin. All the By Nature products are priced under $20.
“Retinol remains one of the on-trend ingredients in Skin Care and from Frula Beauty we have launched a moisturiser and night serum, also for under $20.
“One of the biggest local supplier success stories in Skin Care over the last few years has been Essano, and over the coming months Essano will be revamping all of their range to give it a more vibrant and fresher look, making it easier for customers to understand what each of their platforms does. This will be a bold move away from their traditional pink packaging.
“We can’t escape the global trends that continue to dominate social media. One of the biggest ones in K Beauty in recent times has been the glass skin face masks. In line with that trend, we will be launching a Collagen and Hyaluronic Acid option under the Skin Control brand.
“As customers become more and more aware of the impact of the exposure to the sun on their skin we are seeing more customers use an SPF-based product on their skin every day. Over summer we launched the Neutrogena Hydroboost SPF50 Face Sunscreen lotion and we’ve now launched the Neutrogena HydroBoost Hydrating Fluid SPF50+50ml,” explains Hutchinson.
“One of the most searched ingredients online at the moment is Vitamin C.”
The FMCG Business team endeavours to produce a monthly snapshot of category news and highlights, based on information from participating clients, plus a table of the freshest data available at time of print. If you wish to contribute news for upcoming
reports, please contact trubanowski@fmcgbusiness.co.nz
in
LAUNCHING MAY 18TH
the charge. With strong momentum in frozen meat and poultry, the opportunity to bring something new — and genuinely exciting — to shoppers has never been greater.
Marketing Manager Brydon Heller explains: “Frozen schnitzel is experiencing solid dollar growth, with consumers actively seeking quick, versatile dinner options that don’t compromise on taste or quality. While chicken continues to dominate the category, the real story is the expanding appetite for variety. Pork is driving some of the fastest growth across the market, and beef remains a steady performer, signalling that Kiwi households are ready to explore beyond the traditional.
“That’s where Hellers’ expanded schnitzel range delivers. By introducing beef and pork schnitzels into a space historically dominated by chicken, the brand unlocks new meal occasions and broadens household reach. Think easy weeknight dinners, loaded schnitzel burgers, hearty wraps, or sliced schnitzel salads — simple solutions that feel fresh and satisfying.
“Backed by strong category performance and impressive recent growth, Hellers’ frozen range is already generating significant sales momentum. With double-digit growth over the past six months and continued investment in innovation, the range is proving that frozen can be both convenient and crave-worthy.
“The range is proving that frozen can be both convenient and crave-worthy.” Marketing Manager Brydon Heller
flavour. Clear on-pack communication highlights these enhancements, helping shoppers quickly understand the benefits at shelf. It’s a simple but powerful way to drive trial and repeat purchase,” explains Heller.
And the support doesn’t stop there. A robust in-store sampling programme will give customers the chance to experience the quality firsthand, while a substantial media investment ensures the message lands with the right audience at the right time. From digital engagement to in-aisle impact, every touchpoint is designed to convert interest into purchase.
Heller adds: “In a growing frozen category worth millions and showing no signs of slowing down, Hellers is not just participating — it’s shaping the future. By delivering flavour-led innovation, tapping into high-growth subsegments, and backing it all with meaningful activation, the brand is helping retailers capture incremental growth and shoppers rediscover the power of frozen.
“New formulations have been developed with improved taste and texture front of mind, ensuring every bite delivers on crunch, juiciness and
“Because dinner should be easy. And with Hellers, it’s sorted.” www.hellers.co.nz
Entries are now open for New World Emerge 2026, the annual nationwide search for the country’s most exciting new food and grocery ideas - and the people behind them.
Now in its fourth year, Emerge is where the grocery stars of tomorrow get their big break. At stake is the chance to turn a great idea into a top-selling grocery brand.
Successful entrants gain access to New World’s national network, along with expert support, commercial guidance and the opportunity to earn a place on shelves across the country.
“Our ambition with New World Emerge is to help uncover and support the next wave of local grocery innovators,” says Chris Quin, Managing Director, Foodstuffs New Zealand. “We know there is incredible talent and creativity across Aotearoa, and through Emerge we can help those businesses take the next step, from small-scale production to seeing their products on New World shelves.”
Entries are open until 3 May 2026, with successful applicants progressing through a multi-stage process. Semi-finalists will be announced in May, followed by finalists in June, before the competition culminates in a live pitch event on 15 July 2026, where winners will be selected.
This year, the programme has been streamlined into a single-entry category (there have been two categories – start-ups and small suppliers in the past) making it even easier for emerging suppliers to apply and be considered.
Participants will also benefit from the support of a range of industry experts, including Precision Media, New Zealand Food Innovation Network, Rise Growth Lab, HOOP, and Stickybeak, offering guidance across product development, marketing, insights and growth.
Mary Devine, CEO of Foodstuffs South Island, says the programme is about backing great ideas and the people behind them.
“We’re looking for products that stand out, those that are innovative, well thought through, and meet the evolving needs of our customers. Most importantly, we’re looking for passionate suppliers who are ready to grow.”
Steve Mcclean from New World Orewa, who was a judge at the 2025 competition, says the programme offers a unique opportunity to connect great products with customers.
“As owner operators, we’re always on the lookout for products that will resonate with our customers and bring something new to our shelves. Emerge gives us the chance to discover those ideas early and help shape them into something truly special.”
To find out more or to apply, visit https://www.newworld.co.nz/who-we-are/foodstuffs-emerge
Woolworths NZ’s customers responded with generosity after the Mauao and Welcome Bay landslides, and January’s other weather events.
Woolworths held a week-long ‘round up’ for disaster relief and customers gave more than $106,000, with Woolworths New Zealand donating a further $10,000.
“We were humbled by the number of customers and Woolworths team members who wanted to help after the appalling events at Mount Maunganui and Welcome Bay, and the impact of weather events on other communities across Aotearoa. We were blown away by the generosity and speed of customer and team responses. Their help will make a real difference to communities that need it now, and for future resilience,” said Matthew Grainger, Woolworths New Zealand Director of Property.
The $116,000 raised will be donated to NZ Red Cross ($32,000), which is Woolworths’ ongoing disaster relief partner, with $14,000 each to six Mayoral Relief Funds in affected areas: Whangārei District Council, Thames Coromandel District Council, Hauraki District
and Gisborne District Council.
Woolworths customers also gave more than $326,000 during December for Woolworths’ Salvation Army Christmas appeal, with Woolworths donating a further $100,000.
By Tony Puppyn, Managing Director, Storelink
After several difficult years, New Zealand’s FMCG sector is showing early signs of recovery. Interest rates are stabilising, confidence is improving, and discretionary spending is slowly returning. For many suppliers, growth is back on the agenda.
But the retail environment looks very different now. Retail has changed structurally. Centralisation is the new norm. Ranging, promotions and display decisions increasingly sit at head office, driven by category insights and innovation, commercial contribution, consumer awareness and proven rate of sale. At the same time, the ultimate measure of success still happens in store, based on whether the product is available, visible, and chosen by the shopper.
While strategy, ranging and promotional activities may be agreed centrally, it’s still in-store execution that determines success. Too often, strong strategic plans fail at the last step in what we call “the last mile of marketing”, where brands win or lose.
In response to cost pressures, some suppliers have reduced field resources, assuming that centralisation reduces the need for boots on the ground. In practice, centralisation raises the stakes and field divestment can create an infield ‘activity execution gap’. A missed display, an out-of-stock, a poorly activated promotion or inability to collect critical market feedback and adapt, can quickly erode return on investment.
The brands that continue to outperform understand this. They treat activity execution as a growth lever, not a cost. They invest in consistent, high-quality in-store representation, supported by real time insights and disciplined activity measurement and management. Importantly, many suppliers are recognising that operational complexity can make this difficult to manage on their own, at scale.
That is why Agency partnerships are evolving. Increasingly, suppliers are looking for operating models that remove friction, reduce risk and deliver tangible outcomes across multiple retailers and channels. The focus is shifting toward integrated execution that aligns commercial priorities, centrally agreed brand strategy and field operational outcomes. The ability to flex merchandising spend toward key selling periods to optimise return on investment, or have a professional sales team driving recommended range product distribution and ensuring core range compliance, have become critical contributors of success.
“Increasingly, suppliers are looking for operating models that remove friction, reduce risk and deliver tangible outcomes across multiple retailers and channels.”
From our perspective, the next phase of FMCG growth in New Zealand will not be driven by centralised strategy alone. It will be driven by brands that translate strategy into action, repeatedly and at scale. Faster NPD activation, stronger promotional performance, regular replenishment, and improved product availability are not just the result of a centralised retailer model, they are the result of better coordinated activity execution.
As confidence returns, now is the right time for brands to step back and ask a simple question. Is the way we go to market still fit for the environment we are operating in?
The answer to that question will determine who captures the recovery, and who watches it pass by.
Connect with us to find out more. www.Storelink.co.nz or info@storelink.co.nz or +64 9 475 9039
Secure listings and promotions and complement with in‑store execution, distribution and visibility.
Fix compliance, replenish stock, and deliver planograms at scale. Fast, flexible, transparent.
Live distribution, sales, market and in‑store insights that power smarter decisions.
Logistics made easy. Proven 3PL. Nationwide coverage. Distribution centres to direct to store delivery.
Poor compliance? Weak activity execution? Rising costs? Lack of market insights?
Storelink delivers faster execution and smarter growth for FMCG brands.
n Key account management
n Category reviews
n National field sales
n Rostered merchandising
n Compliance audits
n Display builds
n Planogram relays
n Importing and logistics
Activity execution is everything
n Secure listings
n Shape categories
n Influence shelf presence
Alliance Marketing continues to deliver the difference, taking top honours for Top Broker –Overall Customer Satisfaction across all stores (small supplier category) in the Coalface results for four consecutive years.
We work in true partnership with our brand owners and retail trade partners to deliver outstanding results—both in store and through close collaboration with category managers.
In a fast-moving retail environment, Alliance Marketing continues to drive brand and category growth through:
• Excellent in-store execution
• Significant investment in category insights
• Enhanced reporting functionality
• Greater efficiencies through our in-house CRM tools, complemented by our retail partner systems
Our national structure includes Territory Managers, Merchandisers, and Client Business Managers, enabling us to take full responsibility
for, or provide support with, Key Account Management as required.
We consistently see the strongest results when brand owners work collaboratively with Alliance Marketing. By operating as one integrated team, we ensure end-to-end success—for the brand, the category, the store, and ultimately the consumer.
We are extremely proud of our Coalface results, having been recognised as Top Broker for Overall Customer Satisfaction in 2022, 2023, 2024, and again in 2025, as well as achieving No.1 for Foodstuffs Business Partnership for 2025 across all stores in the small supplier category. These results reflect the outstanding work our team delivers every day at store level.
Alliance Contacts: Rob Marshall – 021 197 9793 rmarshall@alliancemarketing.co.nz
Karen Kenny – 021 122 0949 kkenny@alliancemarketing.co.nz
From humble beginnings in Houhora to becoming one of New Zealand’s most recognisable emerging seafood brands, The Kutai Guy continues to build momentum across the FMCG sector.
Founded by Zarn Reichardt, whose background in mussel aquaculture began with Reichardt Marine supplying premium spat to growers across Aotearoa, the brand has grown quickly on the strength of its award-winning smoked mussels, loyal following and strong retail partnerships.
In March, Reichardt and his whānau took the brand directly to the shop floor with the North Island Taste Tour, travelling store-to-store to meet customers and retail teams in person. Covering thousands of kilometres in “Nancy” the caravan, the month-long journey saw the family visit supermarkets and retailers across the island, sharing samples and connecting with the communities that have helped fuel the brand’s rapid growth.
The response from shoppers and retailers was overwhelming. Stores saw strong turnout during appearances, with many customers stopping in for a chat, sharing their own stories and meeting the people behind the product. In several locations, the in-store tastings proved so popular that product sold out.
For Zarn, it was the people that were the highlight of the tour. “We’ve built an amazing community around this brand,” he says. “Meeting people face-to-face, hearing their stories and sharing a taste of what we do made the whole trip worthwhile.”
Kutai Guy’s ready-to-eat smoked mussels, available in flavours including Sweet Chilli, Garlic Butter, Natural and Pitmaster BBQ, have developed a strong following thanks to their distinctive flavour and convenient, ready-to-eat format.
For retailers, the Taste Tour created genuine in-store engagement while showcasing a fast-growing New Zealand seafood brand built on real people, real stories and authentic connections.
If you haven’t caught The Kutai Guy wave yet, now’s the time. Retailers can get in touch to learn more or place orders via orders@thekutaiguy.co.nz.
We are trusted by leading brand owners who rely on our experience, integrity, and results-driven approach.
Our highly skilled team treats your brands as if they were our own— delivering excellence in execution, communication, and accountability.
Our team provides strategic category insights and navigates CPT processes to secure optimal outcomes for our partners.
Dedicated merchandising teams operating in Foodstuffs and Woolworths to maintain on-shelf excellence.
We expertly manage relationships, negotiations, and joint business planning to drive sustainable growth.
We execute high-impact displays, maintain stock levels, and ensure full compliance with retail standards.
We oversee end-to-end promotional planning and provide transparent compliance reporting across all activities.
Rob Marshall +64 21 197 9793 | rmarshall@alliancemarketing.co.nz
Karen Kenny +64 21 122 0949 | kkenny@alliancemarketing.co.nz
Top Sales Agency Award in Overall Customer Satisfaction 4 Years Running - AIl Stores (Small Supplier Category)
*Data as per Coalface survey results 2025
Out-of-stocks (OOS) are estimated to cost brands around 2% in lost margin and reduce supermarket revenue by over 8% annually. The cost of sales and merchandising needs to be less than 2% of revenue—ideally closer to 1%—to deliver genuine net gains.
The real issue is that commission-based sales & merchandising often costs more than the problem it aims to solve. Brands should run the numbers and determine the right sales and merchandising budget.
The traditional fixed call cycle is dead. Shelf Scout is alive and delivering results— actively identifying out-of-stocks and distribution opportunities, then directing Inztore’s labour force precisely where it’s needed. The most effective approach combines an informed discussion of specific issues with the category manager, sending a rep to the store and category if necessary to resolve problems
promptly, or calling the category buyer with a new sales opportunity.
The difficulty for brands is that the results of sales and merchandising actions are rarely measurable and often not visible. Inztore changes that: we identify OOS or distribution opportunities, quantify the cost of each solution, track every action taken, and publish the ROI.
Inztore and Shelf Scout are already working with 25 brands. Our clients track each action online and see issues and outcomes clearly itemised at store- and session-level detail.
“Inztore also provides sampling services, where every Taste/No Taste/Sale outcome is recorded—delivering more targeted and cost-effective engagement metrics than any social media platform,” explains Instore co-founder John M Smart. For more information visit www.inztore.com
I frequently hear that attracting and retaining great people remains one of the employment challenges in our sector. Quality talent doesn’t usually just magically appear - it’s the result of a development journey involving support and investment. For many organisations, building a strong graduate or early career pipeline is difficult, resource intensive, or out of reach. It’s important work, yet often not feasible alongside business-as-usual demands, staffing pressures, and the realities of running small and lean teams.
The FMCG Futures Internship Programme is designed to change exactly that. Now a wellestablished initiative, it provides employers with direct access to high-calibre university students while raising awareness of FMCG as a vibrant and rewarding career path. The team behind the programme, from Biz Advisor and Talent Solutions, are already planning for another summer intake, and the programme is seeking more FMCG businesses to take part.
Since its launch in 2017, the programme has grown significantly, drawing strong interest from students across Aotearoa. Last summer, over 1300 students applied for roles, demonstrating a clear appetite for meaningful industry experience. These are motivated young people looking to contribute, learn, and build long-term careers in FMCG.
One of the key strengths of the programme is that the team aims to make it as easy as possible for businesses to participate. They manage candidate screening, interviews, and placement, as well as wrap-around support for you and the intern. Employers can focus on identifying a project or area of the business where an intern can add value, while the programme ensures only well-matched candidates are put forward. Roles
typically run between mid-November and March, making the internship ideal for project delivery and seasonal support.
Students are placed across a wide range of functions from marketing, finance, and sales to logistics, technical roles, and IT. Some businesses prefer to bring an intern into one area of the business for the duration, while other employers choose a rotation model to give broader exposure across the organisation. In both cases, interns also receive a structured external learning programme throughout the summer through Talent Solution’s support, including an introduction to FMCG fundamentals, retailer and supplier visits, and career development workshops designed to deepen industry understanding and build connections across the cohort.
For employers, this means interns arrive curious, supported, and ready to contribute from day one –and the feedback reflects this: 100% of employers say they would recommend participating again –that’s a stunning endorsement. Many businesses report that interns take ownership of projects, bring fresh thinking, and help accelerate work that otherwise would have been delayed. Others highlight the longer-term benefits, with several interns returning as graduates, once their studies are completed, into staffing roles.
The FMCG Futures Internship Programme is now onboarding employers who are interested in hosting an intern or exploring what participation could look like - now is the time to get in touch! https://www.fmcgfutures.co.nz/
Katherine Rich Chief Executive BusinessNZ www.businessnz.org.nz
The Royal Commission of Inquiry into COVID-19 has released its first report. While many people want to move on from that difficult period, it’s important we take stock. What did New Zealand get right? What did we get wrong? And what should we do differently next time?
What stands out is the Commission’s balanced tone. It’s an accurate reflection of events and a thoughtful assessment of decisions taken under immense pressure. It recognises many choices were made with the best of intentions, while acknowledging improvements could be made.
When New Zealand entered Alert Level 4 in March 2020, the Government made an unprecedented decision: only “essential” businesses could operate. The objective: minimise contact, eliminate the virus, and protect the health system.
However, determining whether a business was “essential” was highly subjective and decided by a small pool of decision-makers with limited information.
Primary sector production and exports (with the exception of floriculture, forestry and wood processing) were deemed essential, as were supermarkets and dairies for food supply, but other food retailers such as greengrocers, butchers, service stations and delis were not. Even supermarket merchandisers were excluded briefly until officials were told that without them shelves would quickly empty.
The Commission notes classifications sometimes had unintended consequences. Submissions highlighted that the designation disadvantaged smaller food businesses and retailers such as butchers and produce stalls.
The FMCG sector (particularly supermarkets, suppliers, logistics operators, and frontline staff) did an outstanding job keeping people supplied with everyday essentials. The pressure on networks was immense, and the sector responded with
One significant point of contention during the pandemic was the treatment of butcher shops.
Many believed butchers and similar small food businesses could have implemented controlled entry, distancing, contactless transactions and hygiene protocols, but Covid regulations wouldn’t allow it.
The Commission reflects on this: “At Alert Level 4, the scheme did not allow ‘safe’ work where there was little risk of viral transmission … There was little flexibility for employers to apply judgement.”
It also notes these constraints “likely imposed unnecessary economic costs … for little health benefit”.
The consequences extended beyond retail and into the primary sector supply chain.
Pork farmers, many of whom supply hospitality and small retailers, faced significant disruption when their distribution channels were suddenly closed. Markets might have been closed, but the flow of pork and other produce continued.
Similarly for floriculture. Flowers and ornamental plants were not classified as essential, meaning florists and growers lost access to domestic and export markets and had to destroy product. Government wage subsidies helped businesses stay afloat, but could never fully offset the loss of revenue from supply chain disruption and fixed costs.
The Commission’s analysis highlights a broader lesson: when restrictions are applied broadly, the consequences ripple through supply chains.
In the FMCG sector, producers, processors, logistics providers and retailers operate in a tightly interconnected system. Disruption at one point quickly affects the entire network.
The central lesson for the sector is that policy focus in future emergencies should be on whether businesses can operate safely, rather than if they fall within a predefined category.
The Commission says pandemic planning could benefit from a more principles-based framework: Businesses that can operate safely should be able to trade; Risk assessments should be sectorspecific and evidence-based; Regulators should have flexibility to approve safe operating models quickly; Economic impacts should be considered alongside health benefits.
Food supply in New Zealand is broader than any single channel. It includes supermarkets, independent retailers, specialty producers, farmers’ markets, and farmers who supply them. Its resilience depends on diverse supply chains, multiple retail channels, and strong regional networks.
In future, the guiding principle — across all industries and not just FMCG — should be whether a business can operate safely. If it can, it should be allowed to trade and reduce potential economic impact.
New Zealand has a thriving food and fibre sector, with businesses sending their products around the world every day. As the sector continues to expand into overseas markets, many businesses may find that the export journey is more complicated than expected.
The Ministry for Primary Industries (MPI) Exporter Help team supports food and fibre businesses to overcome these export challenges. Exporter Help is a free service that offers accurate information, one-to-one advice, and resources to help any business understand the rules. The team has supported many businesses, including wine producer Giesen Wines.
Giesen Wines specialises in dealcoholised and low-alcohol wines alongside their traditional wine portfolio, and was the first to produce and export dealcoholised New Zealand
Sauvignon Blanc. Today, their products are exported to over 25 countries, and are among the top-selling premium dealcoholised wine brands in the United States.
Due to the nature of their dealcoholised products, Giesen faced differing regulatory requirements when exporting. This prompted them to seek guidance from Exporter Help. Exporter Help worked closely with other MPI teams to provide tailored advice, ensuring Giesen had a clear pathway to export their dealcoholised wines.
Thanks to Exporter Help’s assistance, Giesen has the confidence to continue exploring new export opportunities and to proudly represent New Zealand on the global stage.
Contact the Exporter Help team with your exporting questions by emailing exporterhelp@mpi.govt.nz, calling 0800 674 490, or visit www.mpi.govt.nz/export/get-help-with-exporting
Our team will help you do it right
The Ministry for Primary Industries’ Exporter Help team supports new and established New Zealand exporters with advice and ongoing support on regulation and certifications. We make it easier to understand exporting requirements so you can reach more markets overseas and grow your sales with confidence.
How
Sustainability has moved from aspiration to expectation in the FMCG sector. Retailers, regulators, and consumers increasingly demand packaging that reduces environmental impact without compromising product protection or shelf appeal.
For many brands, achieving that balance starts with the materials they choose.
Based in Whakatāne, WML Paperboard has spent decades producing premium folding boxboard designed to meet both performance and sustainability goals. Today, as sustainability becomes a defining issue for the packaging industry, the company’s long-standing commitment to responsible fibre-based packaging is increasingly front of mind for both brand owners and consumers.
WML Paperboard’s Formakote™ range is manufactured from 100% virgin fibre sourced from responsibly managed forests, providing a renewable and recyclable alternative to many other packaging formats. The majority of its fibre is sourced from forests within approximately 100 kilometres of the production site, reducing transportation impacts while supporting New Zealand’s sustainable forestry sector.
This close connection between forest and mill allows WML to maintain strict control over fibre quality and environmental stewardship.
Recyclability remains one of the most important considerations in packaging sustainability. Folding boxboard made from responsibly sourced fibre offers a clear advantage: it can be recycled within established paper recycling streams. For brand owners looking to strengthen their environmental credentials, it presents a compelling packaging choice.
While sustainability is a growing priority, packaging must still perform in demanding FMCG environments.
“WML Paperboard’s Formakote™ range is manufactured from 100% virgin fibre sourced from responsibly managed forests, providing a renewable and recyclable alternative to many other packaging formats.”
The Formakote™ range is engineered with a multi-layer structure that combines strength, stiffness and print performance, ensuring packaging protects products while delivering strong shelf presence. For converters and brand owners alike, this means choosing sustainable materials does not require sacrificing packaging quality.
As global packaging regulations tighten and consumer expectations evolve, the need for reliable, sustainable materials will only grow.
By combining renewable fibre, responsible sourcing, and recyclable materials, WML Paperboard aims to help brands deliver packaging that aligns with both environmental goals and commercial success.
Because sustainable packaging is no longer optional - it is essential. And it starts with the right paperboard.
For more information visit www.wmlpaperboard.com
As demand for meals that feel genuinely nourishing continues to shape shopper behaviour, Waitoa Free Range Chicken is answering with a new range designed to bring comfort back to the frozen aisle. Introducing Waitoa Homestyle Crumb Family Bags – Crunchy Chicken Tenders and Burgers, made with premium Waitoa free-range chicken for wholesome weeknight meals the whole family can enjoy.
The Homestyle range delivers exactly what shoppers in this space are looking for – food that feels familiar, satisfying and trustworthy. Consumer research confirmed that ‘Homestyle’ is associated with being fresh, less processed and genuinely good for you, while still delivering on the convenience busy families need. Central to that is a crunchy wholemeal coating that does more than deliver on texture –it’s an easy, effortless way for families to add a little more fibre to their everyday diet, without any compromise on the flavours they love.
flavours or preservatives, four-star health rating, and easy to prepare in the oven or air fryer. The wholemeal crumb coating contributes to that four-star rating, reflecting Waitoa’s commitment to products that are genuinely better for you.
Packaged in a first-for-freezers – an 80% recycled content plastic bag, it also sets a new benchmark for sustainable packaging in the freezer aisle. Backed by a $300K through-the-line launch campaign targeting household shoppers with families, the range arrives with strong support across TV, radio, influencer, in-store and digital channels.
The range aligns with key shopper demands: made with 100% New Zealand free-range chicken, SPCA certified, no artificial colours,
Head of Marketing and Category, Ben Ward, explains: “The family bag sub-segment needs innovation. Waitoa Homestyle isn’t just a new product, it’s a signal that free-range quality and everyday comfort can coexist in the frozen aisle – and that doing good by your family doesn’t have to be complicated. Now’s the time to give Kiwi families something worth reaching for.”
To order the range contact nzcomments@inghams.co.nz
At Danone, our B Corp recertification highlights our mission to bring health through food to as many people as possible. It also reaffirms our promise to ensure we operate in a way that contributes to a more sustainable future for all.
Across Australia and New Zealand, we continue to lead Danone’s global health agenda by building a health-focused portfolio grounded in science, quality, and trusted nutrition. This commitment extends beyond products and is also embedded in how we care for nature, people, and communities. In 2023, we launched the Danone Impact Journey, a strengthened sustainability framework designed to keep us accountable and accelerating forward.
We are proud of what we’ve achieved since then: We’ve cut CO₂ emissions by 13,938 tonnes at our Balclutha supply point through our biomass boiler. As a signatory of the Australian Packaging Covenant, we continue to advance packaging sustainability, achieving 96.26% recyclability across our locally made specialised nutrition products. Each year, hundreds of Danoners support local communities through clean-up days, blood donations, volunteering with hospices, and nutrition programs.
We’re proud of this momentum, but we’re far from done. This is
our moment to lead boldly and move forward with the conviction that better health and a better world are within reach.
See more about our global sustainability performance on the Danone website.
Foodstuffs North Island is charging ahead with the addition of a new electric truck to its supply chain fleet.
The new Deepway Star electric truck will operate out of Foodstuffs’ Palmerston North Distribution Centre, delivering chilled and frozen groceries to stores across the lower North Island.
Developed by Baidu and Lionbridge in Hefei, China, the Deepway
The truck will tow an electric refrigerated trailer that joined the fleet in 2024, enabling the entire unit, including the refrigeration system, to operate on electricity.
Foodstuffs Head of Environmental Social Governance Sandy Botterill says electrifying heavy freight is one of the most important steps Foodstuffs can take to cut emissions.
“About 70 percent of Foodstuffs’ Scope 1 and 2 emissions come from our supply chain fleet, so transitioning heavy vehicles away from
“We’ve set a target to reduce emissions by 42 percent by 2030 from our 2020 baseline, and projects like this move us closer to
New Zealand’s electricity grid is already largely renewable, meaning switching from diesel to electric trucks can reduce operating emissions by around 85 percent per vehicle.
Foodstuffs Carbon Manager Ben Riordan says the difference in emissions is significant. “A comparable diesel truck would produce around 750 kilograms of carbon emissions a day on this route. The electric truck, powered through the New Zealand electricity grid, produces about 80 kilograms per day.
“That’s an estimated reduction of around 200 tonnes of carbon emissions each year – roughly the emissions of more than 3,200 passenger flights between Auckland and Wellington,” explains Ben.
Foodstuffs North Island Chief Executive Chris Quin says the investment improves both sustainability and supply chain resilience.
IKEA has released the 2026 Cooking & Eating Global Report, and for the first time since opening, New Zealanders have been included in the IKEA global study alongside 30 other countries.
From reducing food waste to choosing seasonal produce and growing food at home, this new IKEA report shows exactly where New Zealanders outperform global counterparts on sustainable food habits. Well above the global average, 69% of Kiwis say they consciously try to reduce food waste (vs 63% globally), are significantly more likely to use food storage to keep their food fresh for longer (47% vs 26%), and are world leaders in cooking with home-grown food (36% vs 21%).
Based on a survey of over 30,000 people in 31 countries, including 1,001 interviews across Aotearoa, the report offers fresh insights into how people cook and eat around the world, with New Zealanders demonstrating standout sustainability habits as part of their day-today routines.
In addition to a mindful focus and limiting food waste, Kiwis also plan and shop for food differently; 63% prioritise reusable shopping bags (global average: 55%), 44% take time to plan meals in advance (global average: 32%) and almost 1 in 2 do one big weekly shop, as opposed to multiple visits to the grocery store (global average: 33%).
Across many measures, Kiwis demonstrate stronger sustainability habits than the global average:
• 48% use energy-efficient appliances (global average: 38%)
• 47% buy seasonal produce (global average: 38%)
• 30% buy fewer packaged products (global average: 25%)
• 40% cook or prepare food for several meals at a time (global average: 32%)
• 62% cook from scratch (global average: 46%)
• 64% think throwing away food is a waste of money (global average: 56%)
“These insights show just how deeply sustainability is woven into everyday life in Aotearoa. The food sourcing, preparing, cooking and eating behaviours of New Zealanders reflect a strong national identity shaped by connection to the land, a desire to minimise waste, save money, and a practical, thoughtful approach to everyday living, values that align closely with our vision at IKEA,” says Edward Hincks, Home Furnishing and Retail Design Manager, IKEA New Zealand.
“In addition to a mindful focus and limiting food waste, Kiwis also plan and shop for food differently”
The report highlights that New Zealanders are already making thoughtful choices — from reducing food waste to planning meals and keeping food fresher for longer.
IKEA’s team says their food storage solutions are designed to support exactly these behaviours, helping households make the most of what they have, reduce waste, and stay organised in the kitchen.
New Zealand’s premier celebration of local fare is hitting its 10th birthday with its biggest year yet. As the Outstanding Food Producer Awards notch up a decade celebrating the endeavours of Kiwi food producers, entries for 2026 have shattered the previous record, drawing a massive 435 products.
With internationally acclaimed chef Peter Gordon as head judge, the entries were assessed by a panel of more than 20 industry professionals, including FMCG Business Head of Content Tamara Rubanowski.
“FMCG Business is proudly supporting local producers and has been a partner of the Outstanding Food Producer Awards for 10 years,” says Tamara.
Outstanding Food Producer Awards medal winners will be named on 14 April 2026, with the category winners announced at the Champions Party on 19 May 2026 in Auckland.
For more information visit www.outstandingfoodproducer.co.nz
Local cheesemaking talent and familyowned companies shone brightly as the New Zealand Specialist Cheesemakers Association (NZSCA) crowned the champions of the 2026 New Zealand Cheese Awards.
Following an intensive day of judging where an expert panel meticulously evaluated a record-breaking 267 entries, the coveted top awards were presented in March, recognising our finest cheeses and cheesemakers.
The Hall’s Group Limited - Champion Commercial Cheese, was awarded to Monte Cristo from Whitestone Cheese. Judges lauded this outstanding cheese, remarking: “Whitestone have done it again with a younger version of their classic Monte Cristo - a delicate, smooth-bodied, clean example”. Whitestone Cheese also secured the trophy for New Zealand Original cheese. Among the other award winners were:
• Milktest - Champion Cheesemaker Trophy: Rinded Cheddar from Barrys Bay Traditional Cheese
• Whitestone Cheese - New Cheese Trophy: Craggy Range Dairy Halloumi from Craggy Range Sheep Dairy
• Fonterra - Original Cheese Trophy: Monte Cristo from Whitestone Cheese
• ECOLAB - Blue Cheese Trophy: Puhoi Matakana Waxed Blue from Puhoi Valley Cheese
• Novonesis - Soft White Rind Cheese Trophy: Flat White from Belle Chevre Creamery
• Cheeselinks - Greek-Style or Danish-Style Cheese Trophy: Feta Sheep from Fellows Field Ltd T/a Origin Earth
• NZSCA - Fresh Italian-Style Cheese Trophy: Appetizer Burrata from Massimo’s
• NZSCA - Fresh Unripened Cheese Trophy: Zany Zeus Cream Cheese from Zany Zeus NZ Limited
• Mercer Cheese, Meyer Cheese, and Mahoe Cheese - Dutch-Style Cheese Trophy: Vintage Gouda from Meyer Cheese
• IXOM - European-Style Cheese Trophy: Craggy Range Pecorino from Craggy Range Sheep Dairy
• NZSCA - Farmhouse Cheese Trophy: Smoked Gouda from Meyer Cheese
• Massimo’s - Washed Rind Cheese Trophy: Little River Wildfire from Thorvald Ltd
• FOSS - Aged Flavoured Added Cheese Trophy: Smoked Rinded Cheddar from Barry’s Bay Traditional Cheese
• Big Chill - Fresh Flavoured Added Cheese Trophy: Feta Sheep Smoked from Fellows Field Ltd T/a Origin Earth
• Tetra Pak - Retail Cheddar Cheese Trophy: AFP Mild Cheddar from Fonterra Anchor Food Professionals
• Sealed Air - Bulk Cheddar Cheese Trophy: NZMP Epicure from Fonterra-NZMP Ingredients
• OJI Fibre - Best-in-Class Goat Milk Cheese: Flat White from Belle Chevre Creamery
• Maui Sheep Milk - Best-in-Class Sheep Milk Cheese: Feta Sheep Smoked from Fellows Field Ltd T/a Origin Earth
• Hill Labs - Best-in-Class Buffalo Milk Cheese: Volcano from Over the Moon
• Dominion Salt - Export Cheese Trophy: Smoked Gouda from Meyer Cheese
• Innovative Packaging - Chef’s Choice Trophy: Puhoi Matakana Waxed Blue from Puhoi Valley Cheese
• Curds & Whey - Amateur Cheesemaker Trophy: SPC Sheepishly Blue from St Peter’s College
Master Judge, Jason Tarrant, who guided 30 judges and 20 stewards through the rigorous evaluation of 267 New Zealandmade cheeses, commented: “This year’s awards have brought near record entries and the quality of the category winners didn’t disappoint. A combination of small, medium and large producers took a spread of the trophies, which shows that no matter the scale of the cheesemaker, the passion to craft the best cheese in New Zealand has never been more alive.”
Cheese lovers can find these award-winning cheeses at their local supermarkets, specialty retailers and farmers’ markets around the country. Look for the distinctive New Zealand Cheese Awards trophy, gold, silver, and bronze medals – a guarantee of quality and a delicious way to support local producers.
The New Zealand Cheese Awards, owned and managed by the NZCSA, are in their 23rd year.
A list of all gold, silver, and bronze medal winners is available on www.cheeseloversnz.co.nz
WEDNESDAY 13 - THURSDAY 14 MAY
If you own or work in an independent grocery, petrol station, dairy, convenience store, mini-mart or foodservice venue, this show is for you!
DUE DROP EVENTS CENTRE AUCKLAND
Networking Drinks Sponsor
Key benefits of attending
The widest range of suppliers
New brands and products, more technology, innovative equipment
Two days of networking, learning, and business building
Face-to-face engagement with multiple suppliers saving you time & resources
Meet other retailers solving similar problems and concerns
G oodie bag of samples to take home
Experts from across ANZ will be sharing their insights at a critical time for the P&C industry. Don’t miss this unmatched opportunity to get the edge on your competition.
TICKETS ARE LIMITED
$70 both sessions or $50 each light refreshments are included 10AM-12PM 13 & 14 MAY candiexpo.co.nz
The NZACS Scholarship Fundraiser returned to the Takapuna Golf Course in March, where retailers, suppliers, business partners, NZACS members, and the FMCG Business team enjoyed a great day out with glorious weather, fabulous hospitality and loads of prizes for the golf teams.
NZACS Executive Director Dave Hooker commented: “Once again we had over 120 players and sponsors in attendance on yet
The petrol and convenience channel has never stood still. But right now, the pace of change feels different. Faster. More structural. More permanent.
Fuel retailing is evolving into mobility retailing. Forecourts are becoming destinations. And increasingly, it is technology and Foodvenience, not price alone, that will determine which sites thrive in the decade ahead.
Across Australia, we are seeing retailers re-engineer their offers around one central question: how do we make life easier for customers in the moments that matter most?
The answer is no longer limited to speed at the pump or a hot pie at lunchtime. Today’s shopper expects frictionless payment, personalised offers, premium coffee, fresh meals, digital loyalty, clean amenities, fast charging or refuelling options and a reason to return tomorrow. Delivering that experience at scale requires a step change in both systems and mindset.
into high quality occasions. Sites that feel welcoming, modern and easy to navigate – supported by mobile ordering, seamless payment, comfortable seating and smart queuing – will be the ones capturing spend.
Technology is now the invisible engine room of modern convenience retailing.
Artificial intelligence is improving demand forecasting and reducing waste in fresh food. Smart ordering platforms are helping stores keep the right meals in the right fridges at the right time of day at the same price as in store. Digital menu boards are enabling instant day part switching and dynamic promotions. Loyalty apps are moving beyond free coffees to genuine personalisation – recognising patterns, predicting needs and rewarding frequency.
Behind the scenes, retailers are also deploying computer vision loss prevention tools, automated fuel reconciliation, labour optimisation software and energy management systems that cut operating costs while improving site performance.
These investments are not about novelty. They are about protecting margins in an environment where wages, operating costs, rent and compliance costs remain elevated – and where consumers are more value conscious than ever.
At the same time, foodvenience is rewriting the role of the store.
Food is no longer an add-on to fuel; it is the growth engine. Premium coffee, fresh sandwiches and bowls, sushi, pizza, hot chicken, bakery cabinets and healthier grab-and-go options are driving traffic. Importantly, they are also anchoring the channel’s relevance as Australia’s transport mix continues to diversify.
As electric vehicles grow albeit slowly, and emerging low and no emission fuels technology is waiting on the sideline, customer dwell times and site usage patterns will continue to evolve. That creates enormous opportunity for retailers who can convert waiting minutes
But success in this next phase will not be achieved through technology alone.
The winners will be those who integrate digital tools with strong retail fundamentals: great store design, well-trained teams, consistent food execution, safe environments and a relentless focus on the customer experience.
Critically, collaboration across the industry will be essential.
Suppliers are innovating rapidly in ready-to-eat meals, equipment, packaging and data platforms. Retailers are trialling new formats and operating models. Government also has a role to play – ensuring regulatory frameworks keep pace with changing site roles, evolving energy infrastructure and the technologies shaping tomorrow’s forecourts.
The petrol and convenience channel is uniquely positioned in this transformation. We already own the locations, the frequency, the operational expertise and the customer trust. Few retail sectors touch our lives as often as convenience does – on the commute to work, during family road trips, after school pickups or late-night stops home.
The challenge now is to build on that privilege.
By embracing technology that simplifies operations, elevating food offers that rival traditional quick service restaurants, and continuing to invest in safer, smarter, more sustainable sites, our industry can cement its role as a cornerstone of the retail and mobility future.
Convenience has always been about meeting customers where they are. The next era will be defined by how well we anticipate where they are heading next.
This article was written by Theo Foukkare and originally published in Convenience & Impulse Retailing magazine.
The new FreshChoice Kaikohe has opened its doors with a refreshed design and community focus.
The new owner-operators, Patrick and Paula-Lee Dudley, were excited to welcome the local community into their new supermarket. It was a special moment for Patrick, after starting out at Woolworths 32 years ago in the Bay of Plenty as a store Butcher and most recently managing the Woolworths Kerikeri store.
“It feels like a full-circle moment. I’ve always enjoyed being part of a small community and serving customers who belong to the same community as I do. Now, being able to own and operate my own store is an opportunity I don’t take for granted and I’m looking forward to meeting everyone.”
FreshChoice Kaikohe has been designed with a focus on value and fresh, quality products, with a carefully curated range based on customer demand.
The opening ceremony included a pōwhiri, as well as a ribboncutting, cake and sausage sizzle. Locals noticed familiar faces filling the shelves and serving them in-store, with most of the team from Woolworths transferring over to FreshChoice.
“We’re really pleased to have brought over so many of the fantastic team members who were previously working at Woolworths. Now, we’re looking forward to meeting more of the
about at FreshChoice,” says Patrick.
FreshChoice Executive General Manager, Tim Cartwright says the opening of FreshChoice Kaikohe represents the supermarket’s commitment to bringing quality, fresh, and locally sourced products to Kiwi communities.
“Patrick embodies FreshChoice’s values, and his dedication is what’s going to make this store so special,” adds Tim.
The number of electric vehicle (EV) public chargers around New Zealand will more than double, thanks to $52.7 million in zero-interest loans from the Government and co-investment from ChargeNet and Meridian, Transport Minister Chris Bishop and Energy & Climate Change Minister Simon Watts say.
“Many New Zealanders have thought about getting an EV, even before the fuel challenges we’re currently facing. But research shows that the lack of public chargers is holding many back from making the switch to an EV,” Bishop says.
“The private sector is reluctant to invest in charging infrastructure until there’s sufficient demand, but demand won’t grow until the lack of public chargers stops putting buyers off. Just as the previous National-led Government did with the ultrafast broadband network rollout, we’re taking action to break that deadlock.”
ChargeNet and Meridian Energy were selected through a contestable, value-formoney bid process. Both companies are co-investing a combined $60 million of their own capital alongside the Government loans, taking the total investment to over $110 million.
“Concessionary loans bring forward private investment in public EV charging infrastructure by lowering the cost of capital, while keeping the taxpayer’s contribution to a minimum,” Bishop says.
The 2,574 new charge points include 1,374 DC fast chargers and 1,200 AC chargers. DC fast chargers deliver power directly to the battery and can charge a car in 20 to 60 minutes, making them suited to highways and destinations where people stop briefly. AC chargers are slower and better suited to places where cars are parked for longer periods, like shopping centres, workplaces, and residential areas.
“About half the new chargers will be spread across Auckland, Hamilton, Tauranga, the Wellington region, Christchurch, and Dunedin, with the other half throughout the regions, so drivers outside the main centres will benefit too,” Bishop says.
Combined with the new investment, the national total will be around 4,550 EV chargers. The Government is working towards 10,000 charge points by 2030, roughly one for every 40 EVs.
expects to donate around $40,000 to the
Has your team moved to new premises, or been part of a fun event, great harvest, or promotional activity? Send us your favourite snapshots to win a Whittaker’s apron and five blocks of Whittaker’s Banana Caramel 250g (total value $101.45), which has made a return after Whittaker’s was inundated with requests from Chocolate Lovers. Like all Whittaker’s chocolate, it is made from beans-to-bar in Porirua with 100% Rainforest Alliance Certified and fully traceable cocoa beans and is proudly palm oil-free.
Just email your high res image with a caption to trubanowski@fmcgbusiness.co.nz
