Home' FMCG Business : FMCG SPT 2015 Contents ON THE COVER
Otaika Valley Free Range is expanding
and revamping the brand. See pg 20-21
for more information.
ou meet some inspiring people at The Food Show and no matter how many
years you’ve worked in the industry, there is always something new to learn.
I found amazing ingredients such as smoked fossil salt and Tonka beans (with
notes of vanilla, nutmeg and cinnamon) at the show; an engineer-turned-
Beekeeper told me all about the unique honey he produces on remote Kawau
Island; while Art Green (aka ‘The Batchelor’) shared interesting news about his
Paleo food range. Take a look at some of the Auckland Food Show’s highlights on pg 48-49.
New Zealand is a nation that punches well above its weight when it comes to innovation
and recent product launches demonstrate just how much we can achieve when we collaborate.
For example, two iconic Kiwi desserts combined recently to win Tip Top’s Jelly Tip Lab
competition. The ‘Pavlova Jelly Tip’ was made of kiwifruit flavoured jelly, passionfruit flavoured
ice cream and white chocolate. That sounds like a perfect combination to me. Aaah, the power
If you are in the business of innovation, you will find Peter Brown’s advice on page 43 of
interest. Peter is a Senior Associate at James & Wells where he leads the Food & Beverage IP
team. His key focus is to help clients to strategically capture commercial value from their R&D.
We also take a close look at the latest developments in the Beverages category on pages 24-31
and find out what’s on trend for Christmas this year, on pages 32-37.
Last but not least, our publisher, The Intermedia Group, is proud to announce Australia’s
biggest trade liquor event is coming to Auckland from 26-28 June 2016, as a partner of Fine
Food New Zealand. Find out more about this exciting new trade show in our NZ Liquor News
section, which starts on pg 53.
Enjoy this issue,
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