Asahi Beverages & Wipro partnership recognised with award

Asahi Beverages, the Australia New Zealand business of the Japanese beverage giant and Wipro Limited, a leading global information technology business services company, have been jointly recognised for the ‘Best BPO Sourcing’ partnership of 2016 by the ANZ Paragon Awards, presented in Sydney.

Now in their sixth year, the Paragon Awards honour and recognize companies that have demonstrated ground-breaking and innovative approaches to sourcing, resulting in a positive impact on their clients’ businesses.

Wipro and Asahi Beverages entered into a multi-year contract in September 2014 to jointly innovate, improve organizational efficiencies and enhance customer satisfaction for the beverage company.

Wipro developed a Process Migration Solution that enabled Asahi Beverages to make a robust transition of shared services by mitigating the risks. The solution was delivered through a combination of process migration levers, procedures and tool sets.

Peter Dalins, General Manager, Enterprise Solutions, Asahi Beverages, said, “We are proud to have won this award jointly with Wipro. Our partnership with Wipro is of key strategic value to us. Wipro has understood many critical elements of our business, and has also helped us improve services to our internal and external customers.”

John West lands top sustainability award

Solidifying its position as Australia’s most sustainable tuna brand, Simplot Australia owned John West, was awarded the highest accolade at the 2016 Banksia Sustainability Awards, in Sydney recently.

John West Australia, the only national supermarket brand to be recognised in the awards this year, won the Communication for Change Award, followed by the prestigious 2016 Banksia Gold Award, which reflects the ‘Best of the Best’ across the categories.

Earlier this year, alongside the WWF-Australia (WWF) and the Marine Stewardship Council (MSC), a world leading brand commitment was made, to help end unsustainable fishing methods within the canned tuna industry in Australia, thanks to Pacifical, supplied by the world’s largest sustainable tuna purse seine fishery, controlled by the PNA (Parties to the Nauru Agreement).

The alliance with WWF, MSC and Pacifical and Simplot’s supplier network, is the result of years of the entities working together to find a way to overhaul John West’s supply standards within Australia, moving towards a more sustainable future for the world’s oceans.

Simplot Australia Managing Director, Terry O’Brien, said, “We feel privileged to have been awarded such an accolade in Australian sustainability. The category shift has been years of work alongside our partners, to truly lead the industry, consumers and the environment, towards a more positive future. We look forward to continuing the work, as we move into the next phase of ensuring a positive future for our oceans.”

The Banksia Awards is the longest running and most prestigious acknowledgement of commitment to sustainability in Australia. They recognise Australian individuals, communities, businesses and government for their innovation, achievement and commitment to sustainability.

Ready to serve, egg based sweet snack

Sunny Queen Australia has launched a ready to serve, egg based sweet snack that has all the indulgence of a sweet treat but with less of the naughtiness.

Sunny Queen Managing Director, John O’Hara, says launching a sweet egg-based range was an exciting next addition to their already popular commercial egg products.

“Innovation is important to Sunny Queen and with more consumers than ever looking for new alternatives to fit their lifestyle, it was a great time to show the true versatility that can come from egg based products,” Mr O’Hara said.

“Eggs are one of the first things that come to mind for breakfast and savoury dishes but we often forget that they are the foundation of many good sweet products too. The result is a satisfying, tasty, home style Sweet Bite – perfect for people of all ages.”

Leading Dietitian, Kate DiPrima, says Sunny Queen’s innovative products are a clever, well considered food option within the current snack market and will provide a fantastic alternative to current menu products.

“Snacks that have a wonderful ‘home cooked’ aroma, just like Sweet Bites, are needed in the current snack market to replace the likes of cupcakes and pastry-heavy menu items,” Ms DiPrima said.

Small enough to create flexibility in serving sizes, Sweet Bites can be enjoyed from morning tea right through to an after dinner treat, making the product very versatile for commercial outlets.

Sweet Bites can be enjoyed either warm or cool, but warm is oh so delicious and the perfect treat to serve with a cup of tea or coffee.

Sunny Queen Meal Solutions’ Sweet Bites range comes in three popular flavours: Double Chocolate and Coconut; Banana and Chocolate; and Apple and Sultana; is gluten free and contains no artificial colours or flavours.

As with all Sunny Queen Meal Solutions products, Sweet Bites are snap frozen, giving them a shelf life of 12 months, and can be heated in a sandwich press, combi or conventional oven, microwave or hot plate.

Sweet Bites are suitable for a range of commercial outlets such as quick service restaurants, aged care, cafes, healthcare and large institutions.

Gelista launches new flavours

Premium ice-cream and gelato manufacturer Gelista has released two new flavours in its  570ml consumer jar range, Almond Milk and Coconut with Raspberry Swirl.

The addition of the two new flavours balances and expands the existing range of six to eight flavours; from five dairy and one non-dairy option to five and three respectively.

“Our flavours are always carefully selected and developed”, said Peter Cox, Managing Director of Gelista. “We don’t follow fads or develop gimmick flavours. We research emerging trends in the premium gourmet market and develop flavour profiles that are clean, authentic and exceptional.”

Gelista is well known for taking great care in selecting the best ingredient they can identify. Their mantra is to find ingredients with “Terroir” – a sense of place and provenance that translates into a quality that is distinctive and discernible to taste.

“A lot of work goes into flavour development”, said Cox. “We track trends in London, Milan and New York as we research a development slate. This gives us insights that allow us to match flavours based on the best of what’s locally available or anticipate emerging trends putting us ahead of the game. Then we have internal taste panels evaluate a large number of new flavour formulations. It is only the very best formulations that end up with the Gelista name on them!”

This almond milk product has a sweet and subtle almond flavour that is neutral enough for it to become an accompaniment to gourmet deserts; the new non-dairy substitute for traditional vanilla bean ice-cream and gelati.

The “Coconut with Raspberry Swirl” product builds on the huge success of the plain coconut product included in the range originally launched last year.

 

Wizz Fizz Fizza Ballz

Fyna Foods Australia has launched new Wizz Fizz Fizza Ballz, an on-the-go treat with a chewy sherbet centre, to the Australian confectionary market.

An exciting addition to the iconic and much-loved Wizz Fizz range, the new product is made with all natural colours and flavours, providing a fizzy taste sensation with every bite.

Set to appeal to every Australian’s inner-child, the confectionery continues the tradition of delivering a ‘fizzy’ promise since 1947.

Fyna Foods Australia are also the makers of Superior Liquorice Co, Australian Bush Friends, Ballantyne and more.

General Mills announces major restructure & closure of Victorian facility

General Mills has today announced that it will be restructuring its Australian operations.

Part of this restructure will mean the closure of General Mills’ manufacturing facility in Mount Waverley, Victoria along with the consolidation of its Australian manufacturing activity into an expanded production facility in Rooty Hill, New South Wales.

The closure of the Mount Waverley facility will occur between April and June 2018.

All staff in both locations have been informed of the closure. General Mills will be working to re-deploy and relocate employees to Rooty Hill as appropriate, but it is likely that most roles from Mount Waverley will become redundant.

The difficult decision to close the Mount Waverley facility, which makes pasta, sauce and ready-to-eat meals, was taken to simplify General Mills’ supply chain and secure the future growth of the business, according to a company press release.

Introducing the Golden Gaytime burger

Yes, you read that right – the Golden Gaytime burger will make its debut at an event in Sydney’s North West this weekend.

As News.com.au reports, if you want to taste this almost unbelievable combination of ice cream, caramel sauce, and sweet brioche bun, you will have to be at The Park Feast at Bella Vista Farm, this Saturday and Sunday only. This will be a one-off special culinary experience.

The Dessert truck Kayter con is behind the innovative burger.

It follows on other unexpected Golden Gaytime creations that we have seen of late, such as the Gaynetto, a doughnut from Doughnut Time; and the Golden Gaytime shake.

 

 

Frosty Boy partners with Brisbane’s The Doughnut Bar

Dessert and beverage base manufacturer, Frosty Boy Australia has joined with homemade baked goods crew, The Doughnut Bar to produce a soft serve solution to complement the company’s ‘Conuts’ range.

The Conuts, which are a hand rolled cronut pastry cone, filled with soft serve gelato, have become one of The Doughnut Bar’s biggest sellers.

The Brisbane business’ owner, Leigh Devlin said he approached Frosty Boy when they were looking to partner with a local company to enhance the products served at the heavy-foot-traffic locations of Queen Street Mall, Brisbane City and Eat Street Markets, in Hamilton.

“We were glad to learn that the iconic and globally recognised Frosty Boy was located in South East Queensland,” Mr Devlin said.

“We set out to provide our customers with a soft serve product that better resembled a ‘soft gelato’. It was essential that we partnered with a soft serve manufacturer who could offer an irresistibly creamy product that would retain its shape in a hot Queensland climate.”

The Doughnut Bar blends Frosty Boy’s customised and locally produced soft serve base with premium flavour pastes, creating a deliciously smooth, glossy and creamy gelato.

“Our soft serve gelato has taken over as the number one trending product on the company’s social media platforms,” Mr Devlin said.

“Needless to say it is a big hit with an increasingly discerning market. We are selling large volumes of the product and are proud that it is made locally.”

Mr Devlin said he was impressed with how Frosty Boy listened to their business’ specific needs to tailor the product.

“We provided Frosty Boy with a brief and were impressed when they came back with a fully customised solution for our requirements,” he said.

“Frosty Boy’s expertise has been an important aspect of our success. Their sales support is second to none and we are treated as a partner rather than as a customer.”

Frosty Boy’s General Manager Sales and Marketing Felipe Demartini said helping a fellow Queensland business to enhance its products, was incredibly satisfying.

“We share a number of synergies with The Doughnut Bar; they are passionate about their product and are very focused on the quality they deliver their customers. This is very much the ethos of our company,” he said.

“We look forward to seeing how The Doughnut Bar grows and delivers its delicious baked goods to new locations. We are very grateful that they have invited us to join them on the journey.”

Frosty Boy joins with UQ Business School to up-skill its leaders

Dessert and beverage base manufacturer, Frosty Boy Australia continues to invest in its people, most recently up-skilling its team through an exclusively designed eight-month leadership program.

The company partnered with The University of Queensland’s Business School Executive Education to deliver eight modules across the subjects of leading people and teams, decision-making, sales, influencing people and finance.

Frosty Boy CEO Dirk Pretorius said the course was an exceptional opportunity for team members to expand their skills, while benefitting the day-to-day running of the company.

“We were pleased to work with UQ on this course, with each module conveniently delivered onsite by the school’s facilitators,” Pretorius said.

“Providing these courses are important in maintaining our streamlined processes which have helped Frosty Boy stand out as one of the most trusted manufacturers in the world.

“We decided to this time focus on our middle and senior management teams to ensure they can be the best leaders, which positively influences the business across all levels and departments.

“Other courses in the past have included Certificates 3 and 4 for production staff, Workplace Health and Safety, First Aid, with various other one day seminars.”

Course results are currently being finalised, however, Pretorius was pleased by the participants’ efforts.

“They made excellent students and I’m sure their results will reflect their dedication to the course and their ongoing commitment to our company,” he said.

“Investing in our people is one of the best things we can do and we look forward to taking part in future beneficial courses such as this leadership program.

“I’d like to thank the team members who participated and UQ Business School. It was an incredibly streamlined process and we were grateful to be involved.”

Global water crisis a concern for food and drinks makers

Market research company Euromonitor International’s white paper “Sustainability and the New Normal for Natural Resources” has revealed that reliable access to natural resources is of critical importance to governments, businesses and consumers.

According to the whitepaper, in 2015, the World Economic Forum mentioned water crisis as the number one long-term global threat.

Still underestimated by many businesses, water risk is a very serious and complex issue which threatens wildlife, human access to clean water and continuation of business through shortage, flooding and pollution.

A well-managed water strategy, conversely, can help build a resilient and innovative business and a strong ethical brand image.

“Water stress and poor water stewardship can have a sizeable impact on profit and a huge impact on businesses’ reputation and operations.

The most obviously affected sector is the food and drinks industry, where water is a key input.

But many other sectors are also at risk, including apparel, energy and beauty and personal care,” says Sarah Boumphrey, Global Lead of Economies and Consumers at Euromonitor International.

The whitepaper also reveals that a large amount of packaged food companies’ growth is increasingly reliant on water-stressed regions with India having the largest area harvested for cereals in 2015.

It also mentioned that soft drinks and beer record the highest absolute volume of water consumption and are highly vulnerable to water risk.

The prediction is that by 2020, 50 per cent of the global laundry detergents market by volume will be accounted for, by water-stressed countries such as China, India, Indonesia, Mexico, South Africa and the US.

Have we finally entered the age of the Chato?

Potato has long been in the staple diet for the Australian diet. However, with rising global consumerism and increasing concerns over food security, the market looks to be turning towards alternative and more sustainable food sources.

Australian inventor Andrew Dyhin from PotatoMagic in Melbourne has claimed to have achieved a breakthrough to save wasted potatoes.

In 12 years of what he has coined as “intense research”, Dyhin has developed what he has coined the “chato” that looks like a block of cheese, melts like cheese but all potato. Furthermore, according to Mr Dyhin, the potatoes are peeled and processed with no added ingredients making it a reportedly eco friendly process.

The “chato” can be melted or sliced like a cheese, cut into cubes and served as a salad, or mixed with water and additional ingredients to make any consistency of liquid including dips, aoli and custard.

With over roughly 75000 tonnes of potatoes wasted annually in Australia, Dyhin sees an opportunity to push the “chato” product into a commercialisation phase and attract investors with a target to set up a pilot production plant within a year.

“Food security is a very important issue and we need to look at products that have more yield per hectare, like potatoes.”

“And also how we use that yield. Something like 25 per cent of all potato that is grown doesn’t make it to the plate, mostly because it’s not pretty enough for the shelves,”  Dyhin said.

“While he’s proud of the work he’s doing, he said the bigger issues at play are food security and the environment, and chato could help feed the future population of Australia and the world.”

“We need to find alternatives to animals and intensive agricultural practises. With chato we can take any potato, especially the ones that will just be thrown away, and make something that’s delicious and versatile. We can make the most of what we have,” added Dyhin.

Australian consumers demanding sustainably sourced seafood claims new research

Some 75 per cent of Australian seafood consumers believe in order to save the ocean, we have to consume fish and seafood only from sustainable sources, making it a top priority, reveals the Marine Stewardship Council’s annual report and independent research launched today.

This represents a significant shift in consumption habits as Australian seafood shoppers say they value sustainability over price, with 51 per cent willing to pay more for sustainably certified seafood, according to the report.

The new consumer data is the largest ever global analysis of attitudes to seafood consumption and was carried out by independent GlobeScan, the Marine Stewardship Council (MSC).

“This research released in conjunction with MSC’s latest annual report shows Australian consumers are voting with their wallets to future-proof our oceans by opting for sustainably certified seafood.”

“This is not just a passing trend, it’s an evolution strongly driven by consumer demand that demonstrates greater engagement on traceability and consideration towards our food sources”, said Anne Gabriel, Oceania Program Director, MSC.

“With four out of five households (85 per cent) of Australians purchasing seafood on a regular basis, there’s an opportunity for consumers to make a tangible difference by choosing to source sustainable seafood.” In fact, noted Ms. Gabriel,

“Some 69 per cent of Australian seafood consumers state they want to know that the fish they buy can be traced back to known and trusted source.”

The consumer insights data also found that:

• A majority (54 per cent) of seafood consumers are likely to trust the source of the products if they are ecolabelled

• 71 per cent of Australians believe brands’ claims about sustainability need to be labelled by an independent org.

• Globally, 66 per cent of respondents are willing to pay more for sustainable goods, which is up from 55 per cent in 2014 and 50 per cent in 2013 (Nielsen’s The Sustainability Imperative, October 2015)

• 36 per cent of Australians say they are purchasing more ecolabelled seafood than a year ago

These figures support findings of the 2015 Nielsen Global Corporate Sustainability Report, which showed that over the previous year, sales of consumer goods from brands with a demonstrated commitment to sustainability grew by more than 4 per cent globally, while those without grew less than 1 per cent.

A full copy of the report can be found here

Manuka Honey makers all abuzz over poor imitations

With Manuka Honey top of the ‘must buy’ list for health and beauty benefits, consumers need to be sure that what they are buying is the genuine article, said a major Manuka Honey industry body today.

In response to their fears of counterfeit products, the guardian of New Zealand’s leading quality mark for genuine Manuka Honey – UMF – has come up with an online solution.

The NZ-based UMF Honey Association (UMFHA) has now launched a service on its website that carries a full list of names of licence-holders that can be easily checked for via a handy search function.

It has been designed for users to ensure they can now easily check the company name on product using just about any smartphone.

Overall, over 90 companies are licensed to use the UMF quality mark which represents the purity and quality of Manuka Honey.

The UMF classification and grading system is internationally recognised as the hallmark of premium Manuka Honey.

Keeping Modern (Food) Manufacturing Secure

In the classic factory of the 1950s, security was simple. Managers strolled from their offices on a floor that towered over plant activity, closely observing whether shift crews below were doing what they were supposed to do.

Because employees knew the eyes of a supervisor may be upon them at any time, they were less inclined to cheat the system – such as slipping any of the company’s property or product into their pockets, or sabotaging a machine out of spite. And motives were, on the whole, aligned: what was good for the business was good for everyone involved.

Fast-forward six decades and it’s a different story. With advancements in information and communications technology, the manufacturing industry has undergone significant transformation.

Today, manufacturing employees are more likely to operate advanced technology from their computers and mobile devices, rather than undertake physical work. They are empowered to connect remotely, set their own hours and even self-determine how to effectively perform assigned duties.

As opposed to their factory counterparts of prior generations, their tools aren’t welding machines, circular saws and drills; they’re tablets, smartphones and thumb drives. They don’t follow instructions from an assembly book stocked on a shelf; all best practices/guidance are stored in files on a server.

But that’s also where an abundance of sensitive, proprietary data about customers is kept, as well as information about electronic payments to both suppliers and workers.

With the rapid rise of sophistication and autonomy, it’s clear that something important has been lost: the protective eyes on the floor. And this has security implications for both the insider threat and external cyber security threats.

The Insider Threat

Years ago, those eyes made it more difficult for a disgruntled crew member to surreptitiously slip a blueprint into his lunchbox.

Today, it’s much easier for the same worker – perhaps unhappy after years of stagnant career progression – to abruptly quit, transfer the entire R&D library onto a thumb drive and deliver the stolen information to a competitor.

Without proper monitoring and auditing controls in place, the current level of empowerment – which ultimately serves a positive, productive purpose for organisations – can be abused.

That’s not good for the enterprise, and it’s not good for employees. But it’s fairly unfeasible to “watch” over everything when there are so many employees now connecting to manufacturing systems both inside and outside a traditional factory environment. Toss in an expanding influx of contractors, partners and other non-staff enterprise users, and you invite additional risk.

Especially since many of these parties aren’t vetted to the same degree of scrutiny as full-time personnel. It’s worth noting here that not all security breaches are the result of a malicious insider.

Personnel or contractors may play the role of the unintentional insider where they can be ‘tricked’ into downloading malware and introducing this into the network.

Or they can lapse into sloppy habits, such as sending corporate materials to their home computers on vulnerable, private email accounts.

Of course, they can also outright lose things (devices, USB flash drives, etc.) which can end up in the wrong hands.

To combat the insider threat, manufacturers need to empower the organisation to better protect the information and data that helps make it profitable. Whilst it’s important to give employees the latitude they need to do their jobs the business also needs to retain visibility into their actions.

A robust security measure that is able to do this includes three important pillars:

1. Data capture – implementing a lightweight endpoint agent can capture data without disrupting user productivity. A system like this can monitor the data’s location and movement, as well as the actions of users who access, alter and transport the data. Collected user data can be viewed as a video replay that displays keys typed, mouse movements, documents opened or websites visited. This unique capability provides irrefutable and unambiguous attribution of end-user activity.

2. Behavioural audit – understanding how employees act will help pinpoint unusual or suspect behaviour enabling closer monitoring for those deemed high risk.

3. Focused investigation – if a clear violation is detected it’s important to pinpoint specific events or users so you can assess the severity of the threat, remediate the problem and create new policies to stop it happening again.

The Outside Threat

With significant changes to the manufacturing landscape businesses also face significant threats from outside criminals. Over the last decade there has been huge uptake of technology and online systems to create new efficiencies and improve operational effectiveness through the sharing of information.

However with every opportunity comes risk; and given the growth of the Industrial Internet of Things (IIoTs) and big data it’s no surprise that cyber security has been elevated to one of manufacturers’ biggest risk factors. In fact, according to IBM, manufacturing was the second most targeted industry in the US for cyber-attacks in 2015.

So whilst networked products, known as IIoT in manufacturing, means there are virtually endless opportunities and connections that can take place between devices, it also means there are a number risks due to the growth in data and network entry points. In many cases, manufacturers have been quick to embrace the benefits of IIoT but still have some catching up to do in order to adequately protect their data, customers, products and factory floors.

Australian manufacturers need to consider multiple cyber security threats including factory threats, product threats and operational threats.

For example, if equipment controllers are not adequately secured it is possible for an outsider to attach malware ridden PCs to the OT network while performing routine maintenance. Similarly, manufacturers must take great care in preventing any products, like driverless cards or robotics, from being compromised as not all cyber-attacks are focused on the network but can also affect how a computer processor or piece of technology operates.

For manufacturers to fully realise the benefits of IIoT securely, it’s important they identify security weaknesses and put a process in place that can mitigate not just current but future risks.

This means any security system should be:

1. Simple and flexible – your security solution should be able to scale with your operations and be easy to use.

2. Unified – in today’s environment you’re likely to split IT functions between cloud and on-premise technologies to maximise the advantages of each approach. By implementing a unified solution you can eliminate the extra cost and duplicated work of systems that have separate management to consolidate cloud services and on-premises solutions in a single console with one visibility, policy and reporting system.

3. Fault tolerant – there’s no point in having a security system if it goes down when you need it most. Prevent interruptions in network security by having traffic rerouted to a trusted partner in the event that a security appliance goes offline.

Ultimately, even though the threat of cyber-attacks in manufacturing is a reality, there are multiple ways Australian businesses can move forward without fear.

 

 

Forcepoint

www.forcepoint.com

 

 

 

Bundy Rum gets all fancy with its new Master Distillers’ collection

The Bundaberg Distilling Company (BDC), Australia’s most awarded rum distillery has released the limited edition Bundaberg Rum Master Distillers’ Collection (MDC) Solera, and the highly anticipated return of Bundaberg Rum Black.

Launching at The Spirit of Bundaberg Festival on the 15th October, Bundaberg Rum Solera is a celebration of the modern era of premium rum.

Rich and bold, it has been instilled with notes of vanilla, fruitcake and butterscotch, making it a well-balanced treat for the palate, according to the company.

One of the most complex rums the company has ever created, Bundaberg Rum Solera is named after the fractional blending and maturation process it uses in order to achieve its unique flavour profile.

Senior Brand Manager for Bundaberg Rum, Duncan Littler, said: “The Bundaberg Distilling Company was always going to have big shoes to fill in 2016, following Bundaberg Blenders Edition 2015 winning the World’s Best Rum earlier this year. Bundaberg Rum Solera has delivered perfectly – it is as sophisticated as it is bold – and it is an exceptional addition to our Master Distillers’ Collection.”

As with previous MDC releases, each bottle of Bundaberg Rum Solera carries a unique bottle number, making it the perfect addition for any collector/collection.

Also making a return at The Spirit of Bundaberg Festival is the legendary Bundaberg Rum Black.

One of the first drops from Bundaberg Rum to be aged for 12 years, it pioneered the notion of premium rum in Australia when first released in 1995.

The process of ageing this legendary rum for 12 years gives it notes of rich molasses, warming aromatic layers of clove and nutmeg, which develop into a raisin and honeyed oak finish.

“Bundaberg Rum Black has always been a favourite amongst our fans and we’re thrilled to be able to respond to that by bringing it back,” finishes Duncan.

Streets Disney Finding Dory

Fans of the  Disney Pixar movie, Finding Dory, will be excited to find the new Streets Disney Finding Dory making waves in ice cream freezers around Australia.

Streets Ice Cream has launched this delicious frozen treat to celebrate Dory, the friendly-but-forgetful blue tang fish, starring in her very own animated sequel after stealing the hearts of movie-goers in Finding Nemo.

Streets Disney Finding Dory is a vanilla and bubble-gum flavoured treat, made with wholesome dairy milk, and free from artificial flavours.

Finding Dory has made a huge splash at the box office with revenues of $136.2 million in its opening weekend, making it the highest-grossing animated debut of all time1.

After the success of the Streets Olaf the Snowman ice cream last year in conjunction with the movie FROZEN, Streets believed another Disney collaboration would help drive consumers into convenience stores.

Knowing the hype that has been surrounding the release of the sequel to Finding Nemo, Streets is excited to add the Finding Dory frozen treat to its diverse product range.

Shazam makes KITKAT packaging interactive

Music identification app Shazam has partnered with Nestlé, in an effort to enhance the way marketers engage with consumers and consumers engage with brands. The partnership will see millions of Shazam-enabled KITKAT bars distributed as part of their latest consumer promotion.

To be in with a chance to win, consumers are invited to purchase any promotional KITKAT, Shazam the packaging, go to the website and follow the prompts. ‘Shazaming’ is easy – consumers simply need to open the Shazam app on their smartphone, hold the phone over the front of the KITKAT and then tap the camera icon to visually Shazam the packaging.

Visual recognition launched in June last year as part of Shazam’s broader Shazam Connect for Brands product offering. When coupled with the apps existing audio recognition capabilities it allows marketers, for the first time, to make all consumer facing touch points clickable; including traditional media, POS and packaging – effectively building a bridge from physical to digital.

Shazam’s VP Asia Pacific, Steve Sos said: “We have launched over 40 visual campaigns since mid-last year but this is certainly our most ambitious undertaking to date.  It is great to be working so closely with such a progressive marketer on one of the world’s truly iconic brands, KITKAT.  Our one touch audio and visual recognition, coupled with the scale our waterfront property on millions of smartphones brings, should add an exciting layer of interactivity and engagement to the KITKAT campaign.”

Chris O’Donnell, Head of Marketing at Nestle said: “The partnership between KITKAT and Shazam shows how we can bring innovative and easy-to-use technology to consumers to enhance their break and delight them in new ways. We are excited to be the first confectionery brand in Australia to offer this technology on packaging and in doing so truly integrate through the line. There will be over 4.7 million Shazam-enabled KITKAT bars in the Australian market”.

The promotion is being rolled out via Shazam-enabled packaging, TVC’s, digital marketing and social media, as part of a fully integrated campaign.

Mövenpick expands range with Blueberry Cheesecake flavour

Swiss ice cream brand Mövenpick has launched a new Blueberry Cheesecake flavour into the foodservice category.

Mövenpick Blueberry Cheesecake is a delicious interpretation of the original dessert with a curd ice cream enriched with an intense blueberry ripple and chunky biscuit pieces.

The new flavour is available in 2 x 2.4L cartons and joins the brand’s 24-strong range of ice creams and sorbets purchasable for wholesalers nationwide from Mövenpick distributor, RoyalCDS.

Created by chefs for chefs, the Mövenpick Maîtres Glaciers have crafted their own ice cream version of an iconic dessert made with naturally sourced ingredients with no artificial additives or colours including delicious seasonal blueberries.

Mövenpick ice cream is made so each scoop is consistent in taste thanks to evenly distributed ripples, sauces and pieces, and its low melting point means it will always stand strong on the plate.

The new flavour is available in 2 x 2.4L cartons and joins the brand’s 24-strong range of ice creams and sorbets purchasable for wholesalers nationwide from Mövenpick distributor, RoyalCDS.

NSW IGA supermarkets win top industry awards

Leading IGA stores in New South Wales are celebrating after winning at the annual IGA Awards of Excellence held on the 10 April 2016.

Three exemplary stores, IGA Ainslie, Ashcroft’s SUPA IGA Summer Centre and IGA X-press Circular Quay Plus Liquor were recognised after taking out the key awards for IGA Store of the Year, SUPA IGA Store of the Year and IGA X-press Store of the Year, respectively.

 

We’re proud to support independent supermarkets across the State that deliver a great retail experience to our local community…”

 

The IGA awards represent the highest example of Retail Excellence and demonstrate the store’s ability to grow in challenging competition-driven environments. Keenly contested between the stores in NSW, the awards are a chance to formally recognise and celebrate the achievements of independent retailers.

Not only the IGA stores but also the team who work in the stores who put the heart and soul back into supermarkets, and set the benchmark for other IGA supermarkets across the retail network.

New South Wales General Manager of Metcash Food and Grocery Mark Garwood representing the NSW IGA Retail Council presented the awards to the store teams and said, “We’re proud to support independent supermarkets across the State that deliver a great retail experience to our local community. We acknowledge the hard work and commitment our stores have demonstrated throughout the year across all categories awarded tonight.”

“Congratulations to IGA Ainslie, Ashcroft’s SUPA IGA Summer Centre and IGA X-press Circular Quay Plus Liquor for being recognised as leaders in independent retailing. These stores and their teams represent retail excellence – going above and beyond to demonstrate excellence in teamwork, customer service and quality in their respective store offerings.”

Busy weekends offer opportunities for premium breakfast products

As the fast-paced nature of twenty-first century life continues to change breakfast from an enjoyable pastime to a chore, consumers are increasingly seeking out convenience foods in the morning. While an established trend during the week, it is increasingly creeping into weekend habits.

According to a Canadean survey of packaging executives worldwide, 77% expect high or moderate demand for on-the-go grocery products during weekday mornings, while 63% forecast high or moderate demand during weekend mornings. While the high demand during weekday mornings is to be expected, this study shows that the industry is preparing to take advantage of a surprising opportunity: convenience breakfasts for those who are time-poor at weekends.

As a result, Canadean said it expects more innovative pack formats to be developed for breakfast drinks and smoothies, including dual packs separating liquid and solid contents, and heat-retaining packs to keep indulgent breakfasts warm while on the go.

“Brands built around convenience should consider brand extensions targeting weekend needs, while those built around enjoyment and indulgence should consider diversifying their product portfolios to offer new, more convenient products that still provide something special for weekend consumers,”

Safwan Kotwal, Analyst at Canadean, says: “Focusing purely on weekday breakfast convenience means brands risk leaving money on the table. While consumers’ timetables are arguably more flexible during the weekend, busier social lives are creating a new market for convenient, but at the same time indulgent, weekend breakfast products.

“Convenience purely targeted at busy office workers or busy parents on the school run means brands could be excluding themselves from a potentially very profitable weekend market.”

While convenience is an important consideration for many consumers, indulging and enjoying breakfast on the weekend is something they look forward to. Although high demand on weekday mornings will remain the most important occasion for convenience products, Canadean said it believes brands must not discount weekends as an opportunity.

“Brands built around convenience should consider brand extensions targeting weekend needs, while those built around enjoyment and indulgence should consider diversifying their product portfolios to offer new, more convenient products that still provide something special for weekend consumers,” Kotwal concluded.