Australian-based Goodman Fielder has recently announced its decision to merge all three of its New Zealand food operations into one.

NZ managing director Peter Reidie took time out from his busy schedule to answer 10 questions for FMCG.

Q: What is the anticipated timeline for the merger of Goodman Fielder’s New Zealand food operations?

We have finalised the Goodman Fielder New Zealand executive as well as the extended leadership teams, and overall, the merger is substantially complete. Of course, as with any process such as this, change is not instant, it takes time to occur and there is still a bit of evolution to take place.

Q: Will this consolidation result in tangible changes for NZ retailers, or consumers?

We made the decision to consolidate the business to increase our ability to be more efficient, more effective and more capable. It will mean that there is one Goodman Fielder decision maker versus the three semi-independent companies we were operating as before.

There are, of course, also cost-savings implications, which we have been able to use to resource capability initiatives to support the new ‘One New Zealand’ structure. Three examples of these are: significantly enhanced sales capability support, consumer and customer research teams, as well as community, external, internal and government communications support.

The end result of the changes will see us become more responsive and adaptable, allowing us to drive innovation and continue to provide great brands and products to meet the needs of the New Zealand consumer.

Q: Are there any other company news or developments you wish to mention?

We’re proud of the reputation of our brands and there are always new products being developed and brought to market.

Our new gluten free bakery in Huntly, dedicated to making the Ernest Adams Gluten Free range and Vogel’s Gluten Free bread, is a good example of this. We’ve had some incredible feedback and great results on these products and I’m proud of our innovation and investment in this area.

Another recent highlight includes the launch of For Everyone Fresh Flavoured milk, endorsed by Dan Carter and Richie McCaw, as well as the Puhoi Valley Cafe and Cheese Store opening that showcases our outstanding handcrafted boutique cheese range and the cheese-making process.

Q: Are you implementing any new technologies in NZ?

Our research and development team work tirelessly on new products and innovations. In order to bring new products to market there is sometimes a need to develop new purpose-built production facilities; our new Gluten Free Bakery in Huntly is one example of this. Another is the cellaring system installed in Puhoi that allows us to age cheese to order.

Our recent head office relocation saw us make a significant investment in R&D facilities, bringing them closer to our customers and the market.

Q: Sustainability – what are your company’s policies?

We produce so many New Zealand sourced products with 18 production plants nationally. From our Kiwi Bacon range, which is 100% New Zealand farmed, to using South Island flour in our bread products and locally produced dairy products including milk, yoghurt and our Puhoi Valley Cheese range. We are committed to sourcing and manufacturing locally, to produce the highest quality, finest products that New Zealanders can trust.

We are acutely aware of growing demands around sustainability and how everything we do needs to be done with the environmental impact in mind.

We’re committed to doing our part towards ensuring we leave a healthy environment for future generations. Improving our energy and water efficiency as well as reducing the waste we dispose of to landfill, is all part of this. We’re committed to minimising any intended impacts on the community surrounding our sites. All new products have a sustainability component to their development brief.

The company is also committed to creating a safe workplace and we’re working hard to create a culture that doesn’t tolerate risks that could jeopardise the safety of our people.

Q: What are the biggest challenges for the NZ FMCG industry in the next few years, in your opinion?

The biggest challenge facing the FMCG industry is New Zealand’s overall circumstance; we’ve got just over four million people, slow population growth, no income growth, combined with the constraints of the global economic climate. This is a very challenging context from which to grow. It amplifies the need to be closer to Kiwis and our customers to ensure we produce products that have a relevant point of difference and that they are going to continue to want to buy. Once again, our new structure supports this.

Q: Your vision for Goodman Fielder NZ in 2012 is…

For our consumers it’s to keep delivering relevant products to New Zealand’s tastes, from local brands that we sourced from NZ ingredients, and made here. For our customers it’s to help them grow their business through profitable innovation and working our categories more effectively – by knowing their customers better than anyone else. For our staff it’s about building a great place to work.

Q: Which new consumer trends do you predict for next year?

No new trends as such, but I see further momentum building in; people searching for good value (brands must be worth paying for), healthy eating (low fat, less sugar, no artificial additives or preservatives etc), traceability (proving product sourcing and quality), convenience (people are time poor), and the environment and sustainability.

Q: Your personal tip for achieving a healthy work/life balance?

Have a family that you love dearly, commit to and spend time with. Everything in moderation except laughter, fish, vegetables and rice!

Q: When you are not at work, your favourite activity is…

Spending weekends with my wife Lisa and my boys, John and Mark. I also enjoy hosting a great dinner at home (which Lisa and I cook together), with good friends and good wine.