FMCG looks at product developments in the Cheese, Yoghurt and Milk categories, which are of great importance for the export sector as well as local consumers.

Did you know that Anchor, one of New Zealand’s oldest and most iconic brands, is celebrating its 125th birthday this year?

The Anchor brand was created in 1886 when Henry Reynolds established a tiny factory in Pukekura, near Cambridge. The ‘Anchor’ was inspired by a tattoo on the arm of a former sailor who worked on a farm supplying his factory.

Dominic Quin, general manager of marketing at Fonterra Brands, told FMCG:

“Fonterra Brands New Zealand (FBNZ) is better known by its brands, many of which have become household names including Calci-Yum, Country Goodness, Primo, Perfect Italiano, De Winkel, Kapiti and Mammoth. Even better known still are those which have, over the years, become iconic. These are Anchor, Mainland and Fresh ‘n Fruity.

“While many of our brands are well established and most boast some real Kiwi favourites, we continue to deliver exciting new options to our consumers through innovation. Over the last 12 months we have launched many new products including Mammoth Supply Co, Anchor Dairy Blends, Kapiti gourmet yoghurt, Fresh ‘n Fruity Fruit Corners and Symbio Probalance,” says Quin.

“These innovations provide increased choice for our consumers and allow them to enjoy dairy products in different and exciting ways, while also growing our business. The growing popularity of Mammoth has not only meant good sales for us, it has boosted the entire category with 51% of its sales incremental to the yoghurt category. In fact, it’s been a good year for yoghurt, with Kapiti growing Kiwis’ love for yoghurt as a dessert.”

Quin explains: “Being innovative and continuing to surprise our consumers is a core focus for FBNZ and its one that our consumers will continue to notice on shelf. We aim to consistently deliver to the needs and wants of our consumers, and often this means innovating to create new products and brands.”

“Currently, there is a growing awareness among consumers around overall wellbeing – looking after your body and eating healthily, while still being savvy about value. We want to deliver on all these points and we’re confident that we’ll do just that,” says Quin.

Mainland

Mainland is an iconic brand in New Zealand with a full range of cheese products including blocks and convenient formats like grated and sliced products.

Senior brand manager Karla Hall says: “Mainland’s wide range of cheeses is already loved by Kiwis and this March they launched a new cheese type: Egmont. A New Zealand original, this cheddar style cheese comes in block and grated formats and has been developed to give the perfect melt, while still delivering a full savoury, slightly nutty cheese flavour to cooking and baking.”

She explains: “Mainland understands that consumers no longer want to compromise when it comes to food. The demand for real, honest foods made with integrity and care is growing and Mainland is perfectly positioned to meet this need with products crafted from natural dairy ingredients. Many consumers are turning to cheese as a natural way to get all the benefits of dairy into their diets and Mainland will be making this even easier with the launch of two new convenient products: Mainland Cubes and new variants of the popular Cracker Cuts. Mainland Cubes are handy re-sealable bags of perfectly cut cheese cubes, ideal as a snack on their own, on a platter, at parties, in salads or at summer barbecues. Cracker Cuts, natural cheese slices cut to fit your cracker, are the perfect way to entertain this holiday season and will soon be available in Edam and Gouda, as well as the existing favourite, Tasty.

Hall says new consumer trends in this category include natural, convenient, great flavour, an appreciation of aged cheddars and a growing demand for ‘better for you’ products (eg lower fat and salt).

Goodman Fielder

Puhoi Valley has two main ranges; Puhoi Valley specialty cheeses and Puhoi Valley yoghurts. Puhoi Valley has had an extremely busy four months, launching three new ranges of cheeses into the market.

Peter Reidie, managing director Goodman Fielder NZ explains: “One range has been specifically designed with treating in mind; there are seven products within the range that are all between 50g and 70g in size, the ideal size for a mid-week treat and is also a perfect way to trial some new cheeses. The range contains two blue cheeses, two white cheeses and three yellow cheeses. The second Puhoi Valley range has been launched to introduce our Cheesemaker’s Collection; Havarti infused with Tarragon and Garlic flavour; Havarti with a layer of chilli and lime through the middle and also Riverside Red, which is a distinctive red coloured cheddar with a rich creamy taste. The third range has been the launch of two Cheeseboard packs, the ideal solution for those in a hurry,” says Reidie.

He adds: “Keep an eye out for a new delicious Puhoi Valley yoghurt flavour; Carrot Cake. Puhoi Valley Carrot Cake Yoghurt is a warming blend of Southern grown carrots, mixed spice and that wonderfully homemade baking flavour.”

Reidie says: “In conjunction with all of the new product activity we have also recently opened the Puhoi Valley Cafe and Cheese Store, which is located on the beautiful grounds next to the Puhoi Valley Cheese Factory, just 35 minutes from Auckland City.”

European Foods

European Foods has been importing Italian cheeses for FMCG customers for the last 10 years, firstly specialising in fresh Mozzarella. Many customers will recognise the Europomella Mozzarella, available in a variety of sizes, both produced with traditional Buffalo milk and cow’s milk.

Sales manager Tristan Corbett explains: “We also use Mauri cheeses, based near Milan, to supply us with Italian Mascarpone, Ricotta, Gorgonzola and Tallegio.

The last 12 months has seen us expand our range to include a number of lesser known specialty cheeses from Arnoldi and Altalanga including Montasio, Branzi and Piave, alongside their selections of classic Italian cheeses such as Pecorino, Taleggio and Provolone.

“We constantly strive to source cheeses new to the New Zealand market, to satisfy the increasing interest in old world cheese traditions and to add some variety and new flavours in store. With our ever expanding range of quality, authentic European products we aim to provide a complete service for your Italian and Spanish food requirements,” says Corbett.

Biofarm

Biofarm yoghurt was the first organic product on supermarket shelves in New Zealand and this year celebrates 25 years in the market. Jamie and Cathy Tait-Jamieson continue to run their dairy farm and process its certified organic milk into Biofarm yoghurt on the farm in Palmerston North.

Being an organic dairy farm, and understanding that nutrition is paramount to animal health, the yoghurt they manufacture is also a highly nutritious food with no additives such as sugar or milk powder, thus promoting health for consumers. It is a pure product using organic milk, which has been naturally fermented with probiotic yoghurt bacteria. The resulting yoghurt is smooth pouring and delicious, perfect for drinking, eating with breakfast cereals, on desserts instead of cream, as an ingredient in fruit or protein smoothies, and in home baking.

Biofarm yoghurts are packaged in a one litre plastic bottle for ease of pouring and resealing once opened.

New Biofarm Wild Apple yoghurt is being introduced to the market throughout October and November 2011. Braeburn apples, organically grown in Hastings, are concentrated into a full flavoured syrup, which is stirred into our organic yoghurt. Wild Apple is to sit alongside Biofarm Acidophilus, Bush Honey, Low Fat Natural and Low Fat Honey yoghurt varieties.

Biofarm holds AsureQuality organic certification for all ingredients, procedures and processes, and is a recipient of HuaParakore korowai, the indigenous hallmark of excellence in food production.

EasiYo

EasiYo is the leading home made yoghurt brand that has been around for nearly 20 years, says marketing manager Zahra Woodroffe.

Developed in a garage in Belmont, the EasiYo system was first launched at the Auckland Home Show in 1992 and can now be found in over 20 countries worldwide. This year EasiYo Products won the Export New Zealand Exporter of the Year Award for companies with revenue under $35 million.

The ‘Easiyo Yogurt Maker’ is simple to use and makes one kilogram of fresh, delicious yoghurt each time.

“All EasiYo yoghurts are packed full of healthy goodness including calcium (at least one third of your RDI of calcium per 200g serve), protein, essential nutrients and of course live cultures including Acidophilus. There are no preservatives, no stabilisers, no gluten, no artificial colours or flavours and no gelatine – making them suitable for vegetarians,” says Woodroffe.

She adds: “There are over 40 flavours and styles in the EasiYo range, including thick & creamy Greek, plain, fruit and dessert flavours, low fat unsweetened (great for diabetics) and our latest innovative product – a thick & creamy Greek & Coconut yoghurt with real pieces of coconut – a world first!

“In the last 12 months EasiYo has launched a range of super thick & creamy yogurts – these include Peaches & Cream, Strawberries & Cream, plus Raspberries & Cream. We have also just launched our latest innovation – the new Greek & Coconut yogurt with real coconut pieces and it is turning out to be a massive hit. These are now among our top performing products,” says Woodroffe.

With respect to consumer trends she sees growth coming from the premium/indulgent and ‘healthy choice’ sectors of the market with innovation being important to drive the category. However, she adds that classic flavours such as Greek and strawberry still hold their positions as popular, mainstream flavours of choice for consumers.

The Collective

National sales manager Mike Douglas told FMCG: “We’ve put the very best people together to create the finest natural dairy products in the land since 2010. We call it 'The Collective' and we’ve cracked it! In the last 12 months The Collective has become NZ’s number one selling gourmet yoghurt brand (based on Aztec sell through data) and continues to grow and innovate through new product and category development.”

Not stopping there, The Collective range is also available in Australia and the UK through a joint venture partnership. It has already picked up two awards in the UK for its gourmet yoghurt.

“In the last 12 months we have launched limited edition 500g yoghurts such as Nommy Choccy for Easter, and Brown Turkey Fig for winter along with 100g 4- packs and more recently in the month of September probiotic yoghurt drinks in five great flavours,” says Douglas.

There is a growing demand for products that satisfy the needs of the health conscious person on-the-go.

“More and more people are seeking functional beverages and foods to help solve a variety of dietary needs and we wanted to offer a new product that is innovative, nutritious, delicious, and serves a special purpose – a healthy, nourishing Probiotic yoghurt drink to help keep you feeling good all day long,” says Douglas.

The Collective’s brands are available nationwide through supermarkets, specialty retail and selected delis and cafes.

• Gourmet Yoghurt – 95% fat free, probiotic, vegetarian, gluten free, gelatine free, preservative free and handmade, available in the following flavours:

Passionfruit 500g and 4-packs
Mango 500g
Rhubarb & Strawberry 500g and 4-packs
Black Plum 500g
Natural 500g
Apple Crumble 500g
Pomegranate & Cherry 500g
Russian Fudge 500g
Luscious Lemon 500g
Limited Edition Fig 500g

• Straight Up yoghurt 900g

• Soft cheese

Skinny Cottage 200g
Crème Fraiche 200g

• Haloumi

Traditional Haloumi 200g
Lemon & Chilli Haloumi 200g

• Gourmet Yoghurt Drinks
The Collective's probiotic yoghurt drinks, in their custom-made takeaway cup with handy straw, come in the following flavours:

Berrystart 250ml
Vanilla+Honey 250ml
Passion 250ml
Mango 250ml
Malt+Honey 250ml

Bliss by Cyclops

Serra Natural Foods is a 100% family-owned New Zealand business.

Founder and ceo Jim Small told FMCG: “Gourmet yoghurt – Bliss by Cyclops was launched in October 2010 in a one kilogram pack size as a family offering, giving it an essential point of difference. As well as being a successful launch in its own right, it had the effect of expanding the demographic of gourmet yoghurt buyers.”

The 700g Bliss range was launched earlier this year. “The appeal of the new flavours such as Cardamom & Mango and Banana Caramel, plus the packaging, has made the 700g range extremely successful. It has also grown sales in the one kilogram Bliss range,” says Small.

He adds: “Bliss by Cyclops complements the Cyclops organic range that sets the standards in quality gourmet yoghurt. It draws on the experience of exceeding customer expectations for more than 20 years. It also shares the values of Cyclops yoghurt including sustainability, re-use and recycling of packaging and carbon emissions offsets.”

Barry’s Bay Cheese

Barry’s Bay Cheese supply 13 different sku’s to Progressive supermarkets and up to 20 for the Foodstuffs Co-op Group.

Director Catherine Carey says: “In the last 12 months we have launched our ‘Taste 3’ range, which is a combination of three different cheeses of the same family in the same pack (Havartis, European wheel cheese, English Cheddars and Flavoured Cheddars). They have gone very well, and have progressed to our top 10 very quickly. We brought out a blue – Peninsula Blue, to selected supermarkets and, depending on availability of supply, may extend that to other supermarkets in the next 12 months,” she says.

Carey says: “Consumers are becoming quite multi dimensional in their specialty cheese purchases – they buy cheese for different purposes – everyday eating, entertaining, or gifting, and are keen to try different cheeses, and the ‘Taste 3’ makes this possible at a reasonable price. It’s great for entertaining and cheeseboards. Once they have tried, they can be quite focussed and loyal to the particular variety they favour. Our Maasdam is our most popular cheese – not because there is a gap in the market for this variety, but because it is our best work. Once tried, consumers are hooked. All our cheese is well-aged, which brings out the full flavour profile of the cheese and this aspect is represented by our motto “Good Taste Comes with Age”.

Carey adds: “My own personal experiences are mainly based on the Christchurch market. Without meaning to sound too dramatic, although I can’t think of a more dramatic and devastating event in my life, the February earthquake forced us to confront our own mortality in a very real way, and in my opinion Christchurch consumers have felt “life’s too short to drink cheap house wine” and possibly too short to restrict themselves to cheese from the dairy case, so they have been “treating” themselves to specialty cheese. Despite losing three of our supermarkets (Woolworths Ferrymead, New World St Martins and New World Redcliffs), there has been a lift in our supermarket sales in Christchurch.”

Clevedon Valley

Clevedon Valley Buffalo Mozzarella, Ricotta, natural and flavoured yoghurts are available in several North and South Island New World supermarkets. Last year the buffalo company launched two flavoured yoghurts: Vanilla Bean using Heilala vanilla and Lemon Zest with zested local villa franca lemons.

“The sales of Clevedon Buffalo Company cheeses and yoghurts have doubled in the last 12 months directly in line with milk production from NZ's first and largest herd of milking water buffalo,” says company owner and director Helen Dorresteyn.

The company now produces Buffalo Bocconcini as well as Cinnamon and Passionfruit flavoured yoghurts, which they hope to list with Foodstuffs shortly, says Dorresteyn. They have also launched a handcrafted Buffalo Blue, Buffalo Feta and a Buffalo Gouda and are currently working on frozen yoghurts, which will be available later this year in time for summer.

“The public are showing more interest in locally sourced fresh cheese. More people are becoming aware that buffalo milk is A2, and is easily digested by many people that are unable to tolerate cow’s milk,” explains Dorresteyn.

She adds: “We are also researching a range of products suitable to the Indian market; our herd has created a lot of interest among the Indian community as buffalo milk is more highly prized than cow’s milk for drinking and manufacturing dairy products in South Asia.”

Retro Organics

Retro Organics produces a range of organic cheeses, milk and yoghurt which are sold in supermarkets, delis and organic specialty stores around New Zealand.

The Retro Organics brand was launched in response to a growing consumer awareness of the benefits of organic production and demand for traceability in food;

and with the dairy factory situated on their BioGro certified family farm, Retro Organics sets a new standard for traceability in dairy products.

“As well as being popular with consumers, Retro Organics’ cheeses have won three medals at this year’s Jersey World Conference Cheese Awards and then another three at the National Cheese Awards shortly after,” says company owner Robin Greer.

In September Retro Organics launched New Zealand’s first lactose free fresh milk and yoghurt range. With public awareness of lactose intolerance on the increase and many consumers seeking the benefits of a lactose free diet, Greer developed the product as a solution to what is a growing market need.

Retro Organics lactose free products are made from fresh, non-homogenised cow’s milk, to which an enzyme is added to break down the lactose.

The lactose free milk is organic, creamy and very close in flavour profile to standard milk; making it the perfect solution for consumers with lactose intolerance.

“The market response to the new products has been emphatic, with consumers actively seeking them out,” says Greer.

Retro Organics Lactose Free Whole Milk is available in one litre and two litre bottles. Retro Organics Lactose Free Traditional Greek Yoghurt is available as Plain and Honey Sweetened in 500g tubs.

Talbot Forest Cheese

“We produce a wide range of cheese, perfect for any occasion,” say Paul Fitzsimons, ceo and head cheesemaker, and Angela Veale, business and technical manager.

The range includes Feta, Parmesan and Mozzarella for cooking, blue cheeses, bries and yellow cheeses for entertaining and nibbling, along with more mainstream cheeses for sandwiches and macaroni cheese-type dishes.

They add: “In the last 12 months we have introduced set weight portion packs – a ‘no fuss’ way for consumers to purchase a variety of cheeses suitable for their needs.”

The process from factory to supermarket shelf to customers’ homes has been streamlined, allowing for better product stock rates.

They say: “We are always planning new products, experimentation with processes, flavours and presentation ideas happens on an ongoing basis. We try to react to customer demands and keep an eye on ongoing trends and adjust new products to suit.

“Cheese has claimed its rightful place as a healthy nutritious food and people are extending their palate further than ever before. Experimentation with food is a recreational pastime and sharing food is a social experience.”