Coke summer campaign now with Snapchat

Coca-Cola South Pacific has today announced that it has developed Snapchat lens for their summer campaign including one to go live on New Year’s Day which will allow users to interact with Coke in a new way.

“There are a number of ‘firsts’ in our summer campaign this year including the exciting launch of the Coca-Cola AU Snapchat channel,” Kate Wilson, Coca-Cola South Pacific IMC Manager (Sparkling) said.

“This platform provides us with the perfect opportunity to bring to life the campaign through an impactful, real-time and relevant connection point that resonates with our audience.

“We hope the campaign inspires young Australians and shows them a fresh and surprising side of our brand. “This year we’ve taken a different approach, challenging our consumers in surprising ways through music and artistic content as well as using social and digital to drive awareness amongst youth.”

The multi-million dollar integrated marketing campaign will feature in out-of-home, mobile and cinema, experiential marketing, PR, social and influencer engagement, as well as point of sale shopper marketing. Digital content will run across catch-up TV, Vevo and YouTube in 15 and 30 second cut-downs through programmatic advertising.

In a new twist to building awareness for Coca-Cola, street art murals will bring the campaign to life across iconic urban sites in Sydney, Melbourne and Brisbane.  Sydney-based street artist Mulga has been working with Coca-Cola over recent months to create the murals and artwork that will feature across social media, online video, digital and OOH – including on the iconic Kings Cross billboard from this week.


Coopers continues strong growth

Coopers brewery has ended the 2015 calendar year in record territory, boosted by strong sales of Coopers Original Pale Ale and Mild Ale 3.5 per cent.

For the 12 months ending on the December 31, 2015, Coopers sold a record 80.7 million litres, a 4.4 per cent increase on the 77.3 million litres sold in calendar year 2014.

Coopers’ flagship product, Coopers Original Pale Ale, continued to perform strongly, with national sales rising 3.2 per cent during the year. It now accounts for 52 per cent of Coopers’ total beer sales.

Mild Ale 3.5 per cent enjoyed a 13.7 per cent increase in sales during 2015 and is now Coopers’ third largest product by volume behind Sparkling Ale, which recorded growth of 1.8 per cent for the year. Coopers Stout sales rose by 8 percent for the year.

According to Coopers Managing Director Tim Cooper, the 2015 results had been especially pleasing, given the continued overall fall in beer consumption in Australia.

“While Australia’s total beer consumption has fallen almost 10 per cent in the past six years, despite a growing population, Coopers’ sales have been on a solid growth trajectory for the past 22 years,” Cooper said.

“The latest results mean Coopers now has 5 per cent of the total Australian market. The eastern states continue to be Coopers’ major area of growth, with total sales in Victoria, NSW and Queensland growing by 7.4 per cent during 2015. Western Australian sales grew 5.5 per cent.”

An agreement with US craft brewer, Brooklyn Brewing came into effect late in 2015, but had only had a minor impact on results, although early sales had been strong.

Sales of Thatchers Gold cider, which is distributed in Australia by Coopers, rose 37 per cent during the 2015 calendar year.

For the six months to December 2015, Coopers sales grew 4.5 per cent over the previous corresponding period.

Dr Cooper said Coopers was looking forward to achieving 23 years of growth by the end of the current financial year.

This would also be supported by the release of Carlsberg 3.5 per cent mid-strength lager in February, adding further to the strong international beer portfolio already in place.

Coopers lager packaging will also be refreshed to stimulate interest on the back of the packaging upgrade of Coopers Clear in 2015 which has been well received by consumers. 

Australia finds new Barnana super potassium snack appealing

Bananas are Australia’s number one selling supermarket product, with over five million bananas consumed every day in the country.

Barnana, the super potassium snack, was created to solve the problem of a short lifespan of regular bananas. Crafted from chewy organic bananas that have been dehydrated, Barnana ensures that naturally occurring sugars caramelise and condense for consumers to enjoy.

With no refined sugar, preservatives or cholesterol and 18 months of shelf life, the range of flavours currently include Original, Coconut, Chocolate and Peanut Butter.

According to Marketing Director of Pacific SMM, Pam Wilson, Barnana ensures there is zero waste farming by sustainably upcycling these bananas, resulting in additional income for organic banana farmers.

“We are so excited to be launching Barnana across Australia. Not only is each flavour tasty, but it is a healthy snack and suitable for all ages. The Original and Coconut flavours are very healthy and for those who enjoy treats that are a healthier alternative to sweets, the Chocolate and Peanut Butter varieties are perfect for them. Following Barnana’s success in North and South America, we know that it will also be well received here in Australia,” Wilson said.

One egg; three meals: poached eggs for a Sunny day

Sunny Queen Meal Solutions has turned the classic Homestyle Poached Egg into a contemporary menu item that allows for quick and easy poached eggs to be served perfectly first time, every time. 

By cooking a poached egg that is snap frozen and ready to serve within a matter of minutes, Sunny Queen Meal Solutions aims to give back time, money and menu inspiration to caterers, cafes and commercial kitchens.

Sunny Queen Managing Director John O’Hara said their Homestyle Poached Eggs are designed to help kitchens serve up large quantities of consistent quality poached eggs across breakfast, lunch and dinner.

“Eggs are a versatile ingredient. By limiting its use to just breakfast, customers are missing out on opportunities throughout the day to benefit from the high protein and 11 vitamins eggs are renowned for,” O’Hara said.

“We really encourage food service providers to think outside the box when creating meal choices for their customers. By buying one versatile product in bulk, businesses could even find themselves saving and making more money,” he said.

To make it easier for cafes, commercial kitchens and caterers to add poached eggs to their menus, Sunny Queen have developed three delicious recipes that showcase their versatility.

Sunny Queen Meal Solutions suggests the classic Eggs Benedict on split English muffins with salmon or ham and baby spinach, and recommends meal providers try Roasted Vegetable Salad with Poached Eggs for a delicious lunch, and Baked Eggs with Mushrooms and Pancetta for a satisfying and substantial dinner.

Home Style Poached Eggs are only available from Sunny Queen Meal Solutions and are suitable for any commercial food provider including quick service restaurants, health and aged care facilities, airlines, contract caterers, workplace cafeterias, schools and more.

Sunny Queen Meal Solutions’ Homestyle Poached Eggs are 100 percent egg with no additives or preservatives, giving caterers and meal service provider’s full confidence in the products. 

Suntory Whisky To Release Yamazaki Sherry Cask 2016

Suntory Whisky, the pioneer of Japanese Whisky, will launch the Yamazaki Sherry Cask 2016 into the Australian market in February 2016. 

The Yamazaki Sherry Cask has been created for lovers of complex, refined, yet subtle tastes. Only 246 bottles will be available for sale in specialist whisky retailers and bars. 

In 2015, Jim Murray’s Whisky Bible awarded the Yamazaki Sherry Cask 2013 “World Whisky of the Year”. The new 2016 blend incorporates the same whiskies that created the 2013’s base with an additional two years maturation as well as adding various rare sherry cask single malt whiskies, some of which are over 25 years old.  

Created by Chief Blender and Great Grandson of founder Shinjiro Torii, Shinji Fukuyo, the Yamazaki Sherry Cask 2016 is a deliberate design, choosing from over a hundred malt whiskies.

While sherry casks are both revered and feared for their strong character, Shinji Fukuyo selects only casks that hold a delicate balance of chemistry between the Yamazaki malt, and sherry cask, thereby enhancing Yamazaki’s characteristically rich and multifaceted flavour.

“Shinji Fukuyo has designed a journey in this whisky. The Yamazaki Sherry Cask 2016 is undeniably where Spain meets Japan in the form of a whisky. To fully enjoy this journey, Fukuyo recommends the whisky first be served neat to showcase its nose.

On its own, there is a clear and fresh top note. A raisin-like, deep sweetness that is both elegant and rich,” Narelle McDonald, Beam Suntory Marketing Manager for Premium Brands, said.

“You immediately taste the complexity of this liquid, and the fine balance of maturity and delicateness. Served on the rocks, the flavour opens as you begin to taste the Delaware grape-like sweetness and its slightly bitter acidity. When cut with water, there is a soft sweetness that blossoms like the first apples of the harvest,” said McDonald.

Sherry cask whisky has been a constant staple of the Suntory Whisky portfolio since 1924; a year after the distillery began construction. Shinjiro Torii started making Suntory Whisky in sherry casks imported from southern Spain, which he had originally used to blend his famous Akadama Sweet Wine.

Today, Chief Blender Shinji Fukuyo visits the Northern region of Spain himself to ensure that it is his selection of Spanish oak to be sent to the “bodegas” sherry wineries to be made into sherry casks used to store their Oloroso Sherry.

Fukuyo carefully oversees this entire process, from the selection and making of the casks, to the charring, and the aging of their sherry. After three years of aging, the sherry casks are sent back to Suntory Whisky, ready to receive what becomes the distinguished Yamazaki Single Malt Whisky.

The Yamazaki Sherry Cask 2016 will be available in selected specialist whisky retailers and bars from February 2016.

Billboard calls for Assistant Treasurer to end the free-range uncertainty

A consumer-funded billboard has been unveiled in the Victorian electorate of Assistant Treasurer the Hon Kelly O’Dwyer by CHOICE, calling for the delivery of standards amongst free-range eggs to meet consumers’ expectations.

The billboard was funded by 866 individuals who donated over $26,000 to get the message across to Minister O’Dwyer and her state and territory colleagues as they are set to make a decision on a free-range egg standard early this year.

According to CHOICE spokesperson Tom Godfrey, the Assistant Treasurer has the opportunity to create a meaningful egg standard.

“Consumers want free-range claims to mean something in Australia. At the moment, many claims are little more than cynical marketing slogans used to contrive a price premium,” Godfrey said.

“The support for the billboard further highlights how passionate consumers are about this issue and their firm views on what free-range should mean. They want a standard to reflect these expectations.”

Some egg producers have been actively lobbying for a standard that sets a lower benchmark for free-range production than the definition established through case law.

By mobilising Australia’s largest and loudest consumer movement, CHOICE fights to hold industry and government accountable and achieve real change on the issues that matter most.

What CHOICE wants

At a minimum, a national information standard should require that eggs labelled ‘free-range’ are produced in farms where:

  • The majority of chickens actually go outside regularly
  • Birds have room to move comfortably when outdoors
  • Birds have room to move comfortably inside the barn
  • Farmers undertake animal welfare practices 

Any products that don’t meet these minimum requirements should be labelled in a way that accurately reflects how they were produced, for example ‘access to range’. 

Prosecco corks keep popping in Australia

Australians are increasingly turning to sparkling wine, as statistics from Wine Intelligence indicate a spike in popularity for Prosecco throughout the past few years.

The percentage of Australians drinking Prosecco has increased from 5 per cent in 2011 to 14 per cent in 2014, and the industry is expecting another rise for 2015.

According to Zonin Vice President Francesco Zonin, Prosecco has established its place on bottle shop shelves as an accessible sparkling wine in the Australian drinks market.

“We feel the Al Fresco drink and dine scene of Italy has a wonderful synergy with Australia and Prosecco fits perfectly with the Australian climate,” Zonin said.

Contributing to this sales rise is the current trend of the European-style ‘aperitif’ culture, which has especially taken Sydney by storm and with Prosecco’s reasonable price point, it is expected to last.

Heineken serves up a treat for its 20th anniversary of its partnership with The Australian Open

World international premium beer brand Heineken is set to mark two decades of a partnership with The Australian open with an impressive Heineken Saturday spectacle.

In seeking to start off the 2016 marketing activity in style, Heineken Saturday features activations taking place across Melbourne in January to mark the annual festival of tennis.

Heineken is also set to provide fans with a popular beer garden which will play host to thousands of fans wishing to enjoy the tennis and soak up the premium beer.

Marketing Manager of Heineken Lion Australia, Alessandro Manunta says there are special activities available for thirsty beer drinkers who are keen to join in the party atmosphere that will sweep the city.

“We want to create amazing, memorable experiences for all consumers, whether they are fans of the tennis or whether they just want to enjoy a refreshing, cold Heineken while soaking up the atmosphere around Melbourne,” Manunta said.

“Heineken has big plans for 2016 and beyond and we’re delighted to launch with a blast to evolve our marketing activity.”

Heineken has a large portfolio of more than 250 international, regional, local and specialty beers and ciders. They employ approximately 81,000 people and operate more than 160 breweries in 70 countries.

Coopers Appoints New Beer Ambassadors

Coopers Brewery have introduced a team of beer ambassadors to spread knowledge about Coopers’ beer and brewing practices with customers, consumers and connoisseurs around Australia.

In discussing the uniqueness of the ale and stout, the ambassadors will answer questions and inspire people to experiment with the beers for maximum enjoyment.

According to Coopers National Sales and Marketing Director Cam Pearce, the family-owned company has a great 150 years’ worth of experience to share with consumers.

“Our ambassadors can suggest which of our beers best with certain foods, discuss the characteristics of different beer styles and recommend different beers for special occasions,” Pearce said.

Ambassadors appointed by Coopers and Premium Beverages include former member of the sponsorship and events team Adrian Clark and former beer sommelier Miro Bellini.

“About 90 per cent of my work is explaining how our beers, such as Coopers Original Pale Ale, Sparkling Ale, Vintage Ale, Mild Ale and Stout, differ from almost every other beer on the market and why they are cloudy,” Clarke said.

Mr Clark said interstate markets were still discovering Coopers beers as their products and story were being shared with consumers and the trade.

Due to an increasing number of imported beers entering Australia as the craft beer sector emerges, beer drinkers have become more discerning and knowledgeable about their choice of liquor than ever before.

Ultimately, Clarke said, the role of the beer ambassadors is to share their passion and excitement about beer as well as to provide information to further engage people seeking to be involved in the category. 

Cherry on top: summer fruits are also good for the brain

Summer fruits are back on Australian tables. We’ve long known cherries and other stone fruits provide a range of essential vitamins and minerals. But here’s another reason to make sure they’re on the shopping list: they’re good for the brain.


Flavonoids are nutrients that contain more than 6,000 unique compounds. They’re widespread in plants, and are grouped into five subclasses: flavonols, flavan-3-ols, flavones, flavonones and anthocyanins.

The major sources of flavonoids in the diets of older Australians are black tea (89%), oranges and orange juice (2.7%), green tea (1.3%) and bananas (0.9%).

Flavonoids protect plants from microbe and insect damage, which may explain some of their observed health benefits in humans. They contribute to the sensory characteristics of foods such as flavour, astringency and colour.

Anthocyanins, for example, provide the red, blue and purple pigments in fruits such as strawberries, cherries, blueberries and plums. They’re also found in red wine, tea, coffee, and some vegetables such as red onion and cabbage.

How do berries improve brain health?

Anthocyanin-rich fruits have been shown to affect the brain in several ways. It is thought that a number of pathways work together to improve cognition and prevent degeneration of the brain.

First, the high antioxidant content of these fruits may scavenge free-radicals and reduce inflammation in the brain.

Additionally, flavonoids in the fruit have the potential to inhibit cell death of nerve cells (neurons), and improve connections between the neurons, especially in the areas of the brain associated with learning and memory (hippocampus).

Flavonoids may also disrupt the aggregation of amyloid beta (Aβ) in the brain and thereby prevent formation of amyloid plaques. Amyloid plaques are sticky buildups of these proteins which accumulate outside neurons, and are implicated in Alzheimer’s disease development.

Consuming a large serve of anthocyanin-rich fruits may boost learning ability, memory and motor skills.

Research suggests that people who regularly consume berries (two to three times per week) have better brain function and are less likely to develop dementia than others their own age.

Diet and dementia

Dementia is the single greatest cause of disability in older adults aged over 65 years and is the second leading cause of death in this age group. Even small delays in the onset of dementia and its subsequent progression will have the potential to significantly alleviate the burden of this disease on society.

Our research team has shown the potential for anthocyanin-rich cherry juice to improve memory in older adults with mild to moderate Alzheimer’s type dementia. A feasible serving of 200ml a day of juice was provided to participants in order to overcome the issue of seasonality.

After 12 weeks, people who regularly consumed the cherry juice had significantly improved scores of tests related to memory and word-recall compared to those who were provided with an alternative fruit juice that contained minimal anthocyanins.

The purple fruit frontier

As more is discovered about the health effects of anthocyanin-rich fruits, the demand for fruits with superior health benefits is growing. An Australian-bred plum developed by Queensland government scientists, the Queen Garnet, has up to five times the levels of anthocyanins present than in normal plums.

Animal studies show impressive results so far for its potential to improve health. Obese rats fed with the Queen Garnet plum juice showed that their high blood pressure, fatty livers, poor heart function and arthritis returned to normal in just eight weeks.

We are now investigating the role of the Queen Garnet plums on cognitive function in people with early signs of memory loss.

How can you be sure it’s the fruit?

Food-based studies are complex. First, we need to understand how the body metabolises the bioactive compounds.

Anthocyanins are quickly broken down in the digestive tract to a range of different digestive substances (called metabolites), many of which are excreted in the urine within about six hours. It may be the intact anthocyanin compound itself that exerts physiological effects. Or it could be one of its many metabolites.

The “dose” of anthocyanin required for health benefits, and how this can be achieved from foods remains unclear. An acute cross-over study, for instance, found the blood pressure lowering effects of cherry juice over six hours were only seen if 300ml was consumed as a single serving, rather than as three 100ml servings over three hours.

Lastly, it is likely that anthocyanins in food may interact with other nutrients, and combinations of foods may show synergistic effects. In other words, they may have a greater combined effect than if consumed in isolation.

While the role of diet for improving cognitive health looks bright (purple), a bowl of cherries won’t counteract other lifestyle factors implicated in cognitive decline. Quitting smoking, cutting down on saturated fat and being physically active are also crucial for keeping ageing brains healthy.

The Conversation

Karen Charlton, Associate Professor, School of Medicine, University of Wollongong and Katherine Kent, Nutritionist and PhD candidate, University of Wollongong

This article was originally published on The Conversation. Read the original article.

If life throws you lemons, Hahn will turn it into beer

Hahn has unveiled Hahn Radler – a beer cut with natural lemon (70% lager, 30% natural lemon) that is now available in bottles nationally.

The beer is part of a new initiative – Hahn Brewers’ Projects -which promises to showcase new beers with a focus on appealing to the evolving tastes of adult Australian drinkers, particularly occasional beer drinkers. 

The first release, Hahn Radler, is a fresh take on a traditional European Radler style (usually 50% beer and 50% lemon) with the Hahn Brewers opting to reduce the natural lemon in the beer to 30%, to better suit the tastes of Australians.

As a natural result of this blend, the beer is also lower in alcohol (3.2% ABV) than regular beers, light in colour with a mild lemon aroma and taste that is extremely refreshing, thus a perfect choice for those who don’t normally drink beer.

Tanya Marler, Lion Brand Director, said Hahn is committed to delivering new products that provide more Australians with great-tasting beers for social occasions.

“The Hahn Brewers have a history of challenging themselves to create better beers for the evolving tastes of modern Australians – including Hahn Premium, Hahn Premium Light, Hahn Super Dry, Hahn Super Dry 3.5 – beers which have redefined the beer category over the past 30 years.

“Hahn Brewers’ Projects has been created because Australian drinkers are always looking for something new that they can share with their friends. There are approximately 2.8 million Australian adults who have had a beer in the last 12 months, but not had one in the last 4 weeks, so we need to be constantly evolving and offering distinctive choices and flavours that appeal to a wider group of people.

“Hahn Radler is not your typical beer and we’re proud of that. We hope that Aussies who may not choose beer that often, will be intrigued by Hahn Radler and enjoy the refreshing Hahn beer and natural lemon mix, with the added benefit of lower ABV” said Marler.

The traditional Radler style of beer was first created in Germany, and means ‘cyclist’, having originated when a local Bavarian tavern owner built a path through the forest to his tavern for cyclists to refresh themselves after a ride.


Hello Possums! – Drumstick’s new summer flavours set to be ‘divine’

One of Australia’s favourite ice creams, Drumstick, has joined forces with a couple of Aussie Legends to celebrate summer and two new flavours; Glamington and One Tough Cookie Dough.

Inspired by Australia’s favourite housewife, Dame Edna Everage, Glamington is a sponge cake flavoured ice cream with a raspberry swirl, topped with choc-coconut ice cream, chocolate sauce and a sprinkle of coconut.

With her signature glasses and lavender coloured hair, the mythic bird of paradise Dame Edna said, “My Drumstick is quite superior I believe. Cookie Dough is fine for a “Working Class Man” like Jimmy Barnes, but my Glamington ice cream is simply divine. Wrap your lips around that Possums!“

On that point, One Tough Cookie Dough has been created in honour of Australia’s legendary Rocker – Jimmy Barnes.

One Tough Cookie Dough is a cookie dough flavoured ice cream studded with cookie dough pieces, topped with lush chocolate sauce and cookie crumb. “It’s one hell of an ice cream,” Barnsey said.

“I’m stoked to be working with DRUMSTICK and celebrating Aussie legends and I’m honoured to have been considered as one of them”,” Barnsey continued.

The new flavours and the rivalry between Dame Edna and Barnsey on who is the biggest legend will hit TV screens in November.