Comparable sales of both food and liquor for the company were up 4.4% for the first quarter of the year, and 3.7% for the second quarter.

Coles managing director Ian McLeod credits the company’s cut cost promotions for its continued sales improvement.

“All of Coles’ businesses had made good progress in the second quarter and customers rewarded Coles for its continued investment in lower prices as part of our ‘Down Down’ campaign, ” McLeod told Australian media.

Atomic scale active ingredients cause different outcomes from standard food chain additives because they operate in quantum environments, prompting scientists to consider their potential for dramatic improvements in agriculture and food processing. However, just as there is uncertainty as to why particular nanotech outcomes happen, so there is limited information of what the possible side effects may be.

Despite the promise of nanotechnology the NRC report says … “the future of safe and sustainable nanotechnology-based materials, products, and processes is uncertain”.

Just as changing the size of particles such as carbon to nano-scale changes their behaviour and reactivity, it also changes the risks to both the natural environment and human health. At the current state of nanoscience this risk is impossible to quantify, or to mitigate.

Some major food producers have claimed that nanomaterials are the future of their industry, with foods containing them currently unregulated and usually unlabelled. The lack of knowledge by the general public on their use, and the potential for widespread harm are amongst the most serious warnings the report makes.

In particular it notes that there is very little research into the effects of nanomaterials on human health when they are included in food, or food packaging, or when they become incorporated in food when used in agrichemicals. The report calls for the US government to contribute US$24 million to a programme of research that could quantify these risks.

Until more data is available on risk factors, NRC says the government should also consider restricting nanomaterial use in the food chain.

The discussion document ‘Folic Acid Fortification: Extension to the commencement date’ considers two options around the timeframe set out in the New Zealand (Mandatory Fortification of Bread with Folic Acid) Food Standard 2007 (as amended in 2009). Option 2 is MAF’s preferred option.

Send submissions to: MAFfoodpolicy@maf.govt.nz

RateBeer is an online beer community which attracts beer enthusiasts and encourages them to enter their own evaluations for beers they have tried. Given the minimal distribution of the tiny Kiwi brewer’s beers amongst RateBeer’s readers, the result is impressive, especially as it follows a victory in last year’s event for 8 Wired’s Hopwired IPA.

Also contributing to 8 Wired’s transTasman boasting rights was the fact that in this competition six of the top 10 Australian and New Zealand beers were made by them.

Which is probably why 8 Wired Brewing was also named 68th in the prestigious “100 Best Breweries in the World” list, the first New Zealand brewery to do so. The brewery is also the only one in the Southern Hemisphere to make the list.

8 Wired’s Søren Eriksen, who describes himself as a “Professional Beer Geek” admits that, “being named arguably the best brewery in the Southern Hemisphere is a very humbling position”.

“In contrast to organised beer awards such as the Brewers Guild of New Zealand Beer Awards which we won in 2011, with RateBeer it’s ordinary people who are judging you,” Eriksen explains. “Of course it’s nice to receive praise from industry experts and your peers, but when customers appreciate your products like this it’s a very special thing.”

In the case of Taco Bell, officials have refused to name the chain as the source of the salmonella infection that hit 68 diners in an outbreak in Mid Western states. They say that nothing is to be gained by naming the chain, but food safety and restaurant trade publications have identified Taco Bell following media investigations in Oklahoma.

In the United Kigndom, an outbreak of Salmonella Newport has infected 35 people since first being identified in early December, with one death. A further 20 cases have been reported in other European countries.

The UK Health Protection Agency has now said the outbreak is most likely due to infected watermelon after identifying the pathogen in pre-cut ready-to-eat packaged watermelon slices.

Dr Bob Adak, head of the gastrointestinal diseases department at the HPA, said: “Although it’s too soon to say with certainty what the likely cause of infection is, early indications suggest that a number of people became unwell after eating watermelon. It’s important to remember the risk of becoming unwell after eating watermelon is very low.”

All Steinlager is brewed in New Zealand, unlike many beer international brands such and Heineken and Stella Artois, which are brewed under licence close to their markets. This, claims the Herald, means that Steinlager in the US should be more expensive than it is here.

The industry representatives come from a broad interest base including small and large breweries, education, hospitality and distribution. The members of the Advisory Group are Bill Taylor of Lion Nathan, Brad Rogers of Stone and Wood and Craft Beer Limited Association, Chris Badenoch of Josie Bones, Leif Ryan of Phoenix Beers, Peter Aldred from the University of Ballarat and AIBA Chief Judge, Peter Manders.

According to a Debenham’s spokesperson, sales of teapots through its stores have fallen 50% since 2007, and with it one of the foundations of British culture. It is being replaced by an American invention, the tea bag, used directly in mugs rather than the elegant cups of traditional British tea service.

Given the common understanding that supermarkets are an ideal place to hit on a member of the opposite sex, this factoid could prompt a sudden surge in potato sales around February 14th. Indeed, five kilos of sexy new potatoes, such as Jersey Bennies or Piru Pirus could be more effective than a bunch of red roses as a Valentine’s gift.

Or the researchers, who were commissioned by Potatoes New Zealand, could have their Murphies muddled with their oysters. However, if you want to treat the grocery aisles as a possible source of date fodder, do not put a six pack of beer in your trolley. This is the biggest turn-off of all.

Potatoes New Zealand food consultant, Glenda Gourley, tried hard to make the survey results sound serious.

“New potatoes are easy to cook and full of flavour, so I’m thrilled to see that they are the top of the list,” she said. “Kiwi women understand the real health benefits of eating potatoes, and it’s encouraging to see they like a man who eats potatoes too.”

The new regulations revolve primarily around increased phytosanitary standards, most of which New Zealand growers should have little trouble with. However the Indonesian authorities’ decision to restrict the number of entry points for horticultural imports suggests the change could be trade related.

Currently New Zealand exports NZ$18 million worth of onions, apples and kiwifruit to Indonesia, all of which could be restricted by the new measures.

In future any food labels claiming 20% less fat, or 10% less sugar, etc, will be banned in all European Union markets.

Monique Goyens, Director General of BEUC commented, “We welcome the European Parliament vote to veto the ‘x% less’ claim. Consumers do not need to be confronted with yet nutrition claim especially one which is misleading and adds to confusion when trying to buy and eat more healthily. What they need is for industry to put public health first and step up their reformulation efforts.”

More than 100,000 trout are released into Rotorua’s lakes every year and now is the ideal time to reel one in and experiment with new recipe ideas and cooking methods.

Professional fly fishing guide John Hamill, from Rotorua’s Cruise & Fish, says catching wild rainbow or cunning brown trout in the region’s crystal clear waters is one of the best experiences New Zealand has to offer.

“Whether you’re an experienced angler or a first-time novice, there’s nothing more thrilling than landing a wild trout,” he says. “The 2011/2012 season has been terrific so far, with anglers catching some enormous brown trout in particular.”

Eastern Fish and Game records show that every angler fishing the Ohau Channel between Lakes Rotorua and Rotoiti on opening day will (on
average) land one fish every two hours with each one averaging 3kg (6.6lb) in weight.

Trophy trout weighing more than 4.5kg (9.9lb) are also caught every year from the city’s most popular lakes – Rotorua, Rotoiti, Rotoehu, Rotoma, Okataina, Tarawera, Okareka, Rerewhakaaitu and Tikitapu (popularly known as the Blue Lake).

In the height of summer, Rotorua’s deeper lakes are often the best places to go as trout like to take refuge in the cooler water. Shallow fishing methods work well at dawn before the top layers of water warm up, while jigging and deep trolling are best used later in the day when the fish swim down into the cooler depths.

“There are a number of professional fishing guides and charter companies who can help you catch and cook your trout on the spot,”
Hamill says. “It’s their job to know where the fish are biting so you can have a fun, rewarding and memorable experience.”

Companies like Cruise & Fish, Trout Safaris, Affordable Trout Fishing, Silver Hilton and Bryan Colman Trout Fishing will supply all the gear you need and provide fishing licenses on request. Some also offer smoking and vacuum packing services.

If you want to fish in style try the 50ft luxury launch Clearwater Spirit where the crew will barbecue any trout you catch, or book a sailing cruise on Lake Rotoiti with Pure Cruise where trout fishing is as an optional extra.

Anglers who are keen to try something different can go heli-fishing in the remote back country with HELiPRO or charter a Volcanic Air Safaris floatplane to reach one of the region’s outer lakes.

“Another easy option is to simply hire a pontoon self-drive at the Rotorua Lakefront for a fishing expedition and use your own gear,”
says Hamill.

He suggests people try the following recipe if they catch a trout on Lake Tarawera this summer. Just head over to the lake’s picturesque Hot Water Beach, bury your tinfoil-wrapped trout in the sand and let nature do the cooking for you!

HOT WATER BEACH TROUT
Fillet trout or place the following ingredients into the gut cavity: fresh basil leaves, a dab of butter or olive oil, red onion, slices of tomato, salt and pepper. Wrap in foil and bury in the sand to cook. If using an oven (and depending on the size of the fish) bake for 30 to 45 min at 180°C. Bigger fish could need up to an 1 hour if not filleted.

SMOKED TROUT
Try using a sprinkle of whole cumin seeds with salt and brown sugar before smoking.

THAI GREEN CURRY TROUT
Fillet fish and leave skin on, try to remove most bones. Find a pan (no lid required) big enough for the fillet(s) then lay a bed of onions on the bottom and sprinkle with turmeric. Add a dessertspoon of Thai sweet chilli sauce to the onions. Coat the flesh of the fish lightly with Thai green curry paste and lay flesh side down onto the onions. Cover with coconut milk (1 tin to 1 ½ tins). Place in 180°C oven and remove just after coconut milk begins to boil (usually about 20 to 30 minutes). Remove skin and serve on rice with the juices and condiments from the pan. Enjoy!

For the past two years Perfetti Van Melle USA, the world’s third largest confectionery group employing over 17,000 people, has been putting Herrmann International’s Whole Brain Thinking framework to work throughout their business, and the results are paying off.

Perfetti Van Melle joins such companies as IBM, Microsoft and Telecom New Zealand in receiving this award, which honours organisations that are applying Whole Brain Thinking in a systematic way to tap into their collective brainpower, solve tough business challenges and optimise everyday operations.

Wayne Goodley, managing director of Herrmann International New Zealand, says the food industry is incredibly competitive and food manufacturers need to leverage their mental resources to enhance creative thinking, problem solving and bottom line results.

“Thinking drives behaviour, so when organisations can build the thinking skills of their employees and apply the Whole Brain concept in every aspect of the business, like Perfetti Van Melle has done, they will get better results across the board — from sales to teamwork to leadership,” explains Goodley. “That’s why we say it’s the key to outthinking, outpacing and outperforming the competition.”

Ralph Chauvin, vice president of sales at Perfetti Van Melle, says there are a lot of management tools and approaches that are available but nothing compares to Whole Brain Thinking. “It is the best in the marketplace for applying thought processes to drive business results.”

Whole Brain Thinking has become part of the culture at Perfetti Van Melle.

“Our employees are making better decisions, collaborating more productively, and forging stronger connections with their colleagues and customers,” he says. “It’s had an impact on everything we do as a business.”

Of itself the Otago University research is inconsequential, and it is certainly contestable. But this is not the point as the investigation was initiated on very sound research that consumers want clear and unequivocal information on their food labels, which is precisely what food producers are not providing.

While many would argue that the abundance of data currently delivered in tiny backlabels is what is required, most consumers disagree. No amount of public relations activity has to date overcome the public impression that current labelling is a web obfuscation around arcane details of RDIs, (recommended daily intakes), SSs (Standard Servings) and other similar technobabble.

Whether food companies are afraid that clear labelling such as the traffic light system is flawed because it delivers control of their products to outside organisations is of no concern to consumers. They simply want to know, and if a simple system does not portray some products in a good light there is more reason for them to trust the system, whatever producers might claim.

If food producers could coordinate an agreed set of standards that can be applied under the traffic light system, or one similar in its simplicity, at least they get to contribute to the regulatory regime that will direct their business in the future. If not, a government might well impose its own version on them, and subsequently charge them to administer it, which is not the worst possible scenario.

That would be an independent takeover of all label functions by technology, which could in turn be driven by an organisation which is directly aligned with consumers’ best interests. This is already happening in Australia, with the introduction of a traffic light based application for handheld devices such as smart phones.

Indeed, in the face of rapidly advancing electronic technologies, arguments that label requirements are a cost plus for producers look decidely flaky. But if all the information currently contained on a label should be virtual, so too can the administration of food standards be virtual, taken away completely from food producers who to date have shown that they cannot be trusted to do the job consumers want.

The time is now for food producers either to get their label act together in a way that their customers approve of, or lose control over the shelf face appearance of their products.

BRC’s annual green progress report shows that with just over a year to go, reduction of waste has been a mere 0.4%. This is in stark contrast to the achievement of the retailers’ pledge to reduce waste sent to landfill to below 15% of their total waste load by 2013. They had achieved that by last year’s report.

Similar success came in the reduction of transport emissions. Against a target of 15% reduction by 2013, in 2011 the target was smashed by a reduction in total transport emissions of 20%.

However food waste and total landfill volumes remain stubbornly high, especially in products that do not fit the cosmetic or size requirements of grocery retailers. Use-by dates are also proving to be a stimulus to excessive waste of otherwise sound food.

The issue arises with Sanitarium’s consideration of the future for its Christchurch plant, with the chances of it reopening looking increasingly unlikely. Yesterday 36 Christchurch staff were offered redundancies as the company moved to stem losses from the Christchurch closure a year on from the big quake.

Also suffering are Marmite fans as the Marmite production line in Christchurch, the only one in NZ, closes today because the Christchurch plant has been condemned. The company hopes to have a new production line for the black spread running early in April.

However, Sanitarium says it cannot guarantee that retailers will not run out of Marmite before supply resumes.

There is some hope that ongoing discussions with local food producers may see a revival event later in the year, in November or December, but the decision to suspend the festival is a blow to the region’s image as part of the country’s food and wine heartland.

Compared to regions such as Martinborough, Marlborough and Central Otago, Hawkes Bay has struggled to develop and sustain a successful food and wine event at which to grandstand its products. This decision is the latest in a long history of shelved celebrations.

Thanks to an oversupply of king salmon smolt, a potential 80,000 new fish have been liberated in the Otukaikino River, known locally as the Waimak South Branch. The smolt have been supplied by Aoraki Smokehouse Salmon, whose managing director, Matt Evans says the surplus is a normal part of raising smolt for farming purposes.

Anglers will get their chance to catch one of these fish when they reach two to three years of age. Those that have survived that long.

This is nightmarish stuff, especially in an economy where so many retailers are already struggling with very complex challenges. If any of you still aren’t convinced that online shopping is here to stay and needs to be taken seriously, may I suggest that now is the time to embrace it.

Have you done your research and investigated how your business needs to adapt to keep abreast of new consumer trends?

Many of you will know that e-commerce is a domain that should not be entered half-heartedly. Over the last few weeks I conducted a small experiment to see how some of New Zealand’s online retailers are performing in terms of customer service, convenience and reliability. I looked at how user-friendly some of their websites are, the time required to place an order, whether communication between retailer and customer was efficient and, finally, how long it took from purchase to delivery.

I ordered goods online from Grab One, Treat Me, Milly’s Kitchen Shop, Pharmacy Direct and Radius Pharmacy, as well as groceries from Countdown. Surprisingly, there was a vast difference between all the websites I trialled. Not a single one was remotely like the other and a new learning curve was involved with each order. There seemed to be no common platform and the quality of service ranged from excellent to excruciating. For example, I am still trying to find out why the delivery of my order of four small items from Milly’s Kitchen Shop was delayed by five weeks and then arrived with one item missing.

Pharmacy Direct seemed promising at first but also delivered an incomplete order. It took two weeks and three phone calls to finally deliver that missing item. Such a significant waste of time is simply not going to work in the e-commerce realm. Most people shop online because they expect it to be fast and convenient.

Grab One and Treat Me on the other hand had it all down to a fine art in every department, from making the ordering process easy and enjoyable to advising correct delivery dates and fulfilling the order without a hitch.

This was only surpassed by Countdown’s online grocery service, which seems to go well above and beyond by creating personalised shopping list suggestions and engaging customers with online discounts and free product samples. Full marks must go to Progressive Enterprises for creativity, outstanding service and an intelligent marketing concept.

So, some mixed results, but the essence of my observations to date is this: if your business is entering the online shopping arena, you need to make sure that you are well prepared and your systems are properly set up to communicate efficiently with your customers. More importantly, you will need to deliver the goods in a timely manner. Otherwise you may as well scrap your virtual shop.

Poor service, online or otherwise, will damage your brand’s reputation and result in lost revenue opportunities.

Tamara Rubanowski
editor@fmcg.co.nz

Ticket holders not only get to talk to cheese makers and improve their cheese – and beer knowledge – they also receive a complimentary glass of Monteith’s beer (or Yealands wine) at the Langham Auckland on arrival. The event takes place on Wednesday February 29 from 5pm until 9pm.

Monteith’s CheeseFest offers the only opportunity for the public to experience all of New Zealand’s top cheeses as part of the 2012 Cuisine NZ Champions of Cheese Awards. Meet the cheese makers, discover award-winning cheeses, sample cheese galore, enjoy Monteith’s beer tastings and buy the country’s best cheese at bargain prices. Cuisine magazine’s 2012 Artisan Award winners will also have their own displays set up featuring their winning products to sample and purchase.

The event features a huge selection of Kiwi cheese including samples from Over the Moon; The NZ Cheese School; Kaimai Cheese; Aroha Organic Goats Cheese; Colchis; Clevedon Valley Buffalo Company; Curds & Whey; Whitestone Cheese; Karikaas; Meyer Gouda Cheese; Gruff Junction; Cresent Dairy Goats; Mainland; Kapiti; Italian Cheeses; Hohepa; Barry’s Bay Cheese; Matatoki Farm Cheese; Puhoi Valley Cheese Company; Bouton d’or; Blue River Dairy Products; Pukeatua Peak; Waiheke Island Cheese Company; The Collective Dairy Company; Kowhai Cheese; Neudorf Dairy; Rose’s Halloumi and Cloudy Mountain.

Beer is the perfect accompaniment for cheese because the flavours of beer and cheese – ie, earthy, yeasty, musty, fruity, rich and toasty – match cheese in a way that wine cannot. Try it out at the Monteith’s CheeseFest with a Monteith’s Golden Lager.

Tickets are $30 at eventfinder.co.nz or $35 at the door.

Visit FMCG magazine’s Facebook page to find out how to enter the draw for two free tickets.

Rather than marking the end of the year, December 2011 concludes the first quarter of the current coffee year, which runs from October 2011 to September 2012. Exports for the quarter were down 1.4% on the same quarter in the 2010-2011 year.

Total shipments for the quarter were 24.39 million bags.

Callam Mitchell, spokesperson for organisers Team Event, confirms: “All 300 VIP tickets have been snapped up and only 2000 of the 8000 general admission tickets remain unsold. The amazing response from Christchurch residents proves that New Zealand is becoming a nation of beer connoisseurs, with a growing appreciation of the delicacies and intricacies of the great Kiwi brew.”

The festival is for all ages (children under 12 are free with an accompanying adult) and is designed to give families and friends a great day in the sun to relax with a quiet beer or two with entertainment, seminars and delicious food to match.

The Great Kiwi Beer Festival will feature more than 100 local, national and international brews giving festival goers the rare opportunity to sample in one place some of the most innovative and enjoyable beers on the market. Confirmed exhibiting breweries include Tuatara, Moa, Old Mout Cider, Mike’s Organic Brewery, Epic, Wigram Brewing Company and Yeastie Boys.

Beer appreciation seminars and live music performances from The Black Seeds, AHoriBuzz, The Nudge, The Unfaithful Ways and DJs Nacoa and Seth Hamilton will ensure attendees get a full day of entertainment.

Security will be on hand to ensure the festival is a family friendly event for all Cantabrians.

Tickets to The Great Kiwi Beer Festival are for sale with Eventfinder for $29.50. Visit www.greatkiwibeerfestival.co.nz or The Great Kiwi Beer Festival Facebook page for more information and announcements.

With the three judges – Indian food critic Vir Sanghvi; Pakistani actress Sonia Jehan, daughter of the owner of one of Pakistan’s best French restaurants; and British television food show presenter and chef, Merrilees Parker – the programme seeks to confirm or deny public perceptions of the respective qualities of Pakistani and Indian cuisine.

After the first show the advantage rests with India, with Pakistani contestants complaining that the judges are biased. There could be some substance to this as the nominally Pakistani judge, Sonia Jehan actually lives in India with her Indian banker husband.

The chefs are all professionals, each with a minimum of eight years’ kitchen experience, including such notables as Mohammed Ikram of the respected Dumpukht restaurant in Lahore, and India’s Nimish Bhatia of the Lalit Ashok Hotel, considered one of the leading culinary innovators of Indian cuisine.

While many of the dishes that will feature in the competition are shared by the two countries, India has a much more diverse culinary tradition and much of what it can claim in its food repertoire is well beyond the comparatively narrow range of Pakistani cuisine. Pakistan’s culinary tradition is essentially Punjabi, with Sindhi and Balochi influences, while Indian kitchens can call on Punjabi and 25 other culinary cultures from across its vast nation.

It remains to be seen whether Foodistan is a genuinely fair fight.

Back in the 1980’s DB’s former master brewer Morton Coutts developed a new style of beer in NZ, a beer that was not only crisp and refreshing but also full of flavour to the very last drop – DB Export Dry was born.

Fast forward to 2012, DB Export Dry is still going strong 25 years after its inception and is an integral member of the DB Export family.

The brother of DB Export Gold and DB Export 33, DB Export Dry is a premium lager with a quiet stature, loyal following and awards to boot. A premium lager with an incredible pedigree, DB Export Dry won the ‘Olympics of Brewing’ in 1994, taking the Champion Lager trophy at the International Brewing Awards, and has recently won a Gold at the Monde Select Awards in 2010 and 2011.

This year, to celebrate 25 years of DB Export Dry, the brand will get a bottle and packaging overhaul which will see a new bottle colour and a new green and blue design, which with feature prominently on the 12 and 15packs.

DB Export Dry’s bottle and packaging will be changing but the original award winning 5% ABV premium beer recipe will remain the same, a crisp refreshing brew to the very last drop.

DB Export marketing manager Russell Browne believes DB Export Dry is still as popular as ever thanks to its crisp and refreshing taste profile.

“2012 is a big year for our premium lager DB Export Dry, the brand turns 25 this year, and we are celebrating this milestone by giving it a revised look to match its distinguished taste. The unique thing about DB Export Dry is that it does the impossible. Anyone can make a beer that’s crisp and refreshing, and anybody can make a beer that is full flavoured, however DB Export Dry manages to combine both those elements together, which is undoubtedly the reason why it has gone on to win so many awards since 1987.”

DB Export Dry revised look will be supported with a full marketing campaign which includes new TVC (a continuation and fast forward in time of the successful Morton Coutts story), print advertising, POS, a digital campaign, in-store sampling and a PR campaign.

The new-look DB Export Dry is available in 12 and 15 packs nationwide throughout selected supermarkets, bottle-stores and bars.

The launch of the new application (app) follows the release of a contemporary new look for Brancott Estate. The distinctive and innovative packaging was launched across the entire range and the design is unique and focuses on celebrating the heritage of Brancott Vineyard, where the original Marlborough Sauvignon Blanc vines were planted.

Named the ‘World’s Most Curious Bottle’, the smartphone application continues Brancott Estate’s ‘Stay Curious’ campaign and allows wine lovers to see where their curiosity will lead them by transforming a bottle of Brancott Estate into a portal for both entertainment and wine-focused education.

Consumers simply scan the QR (quick response) code from the back of Brancott Estate’s new, contemporary look packaging, they will then be invited to download the World’s Most Curious Bottle App on their smartphone. The free app is designed for Apple and Android smartphone platforms and can only be accessed from those online app stores. Once downloaded, the free app allows smartphones to interact directly with the Brancott Estate bottle.

Pernod Ricard New Zealand managing director Fabian Partigliani says that with a history founded in innovation in New Zealand, Brancott Estate is leading the way with the use of digital technology by allowing wine lovers to directly interact and engage with the brand via the app.

“As the winemakers who pioneered Marlborough Sauvignon Blanc, staying curious is integral to the brand’s DNA and this is the next exciting evolution. We wanted to bring this curious experience to life in a tangible, engaging and interesting way. The World’s Most Curious Bottle has allowed us to capture the essence of Brancott Estate while enriching our consumers’ experience.

“While many apps offer just one experience, the World’s Most Curious App delivers consumers up to 14 unique experiences covering an array of wine-specific content and entertainment.  We’re proud to extend our Stay Curious platform and be able to offer this exciting innovation.”

The app works by prompting consumers to focus their smartphone’s camera on different parts of any new-label Brancott Estate still range bottles to enable the various experiences. There are a number of triggers on the new labelling that the app will recognise, including the front label, QR code and back label map.

Consumers are offered a total of 14 different experiences, ranging from virtual visits to Brancott Vineyard in Marlborough to an augmented reality flight with a native New Zealand falcon, tasting notes and food-matching information, and a fully interactive guide to Marlborough’s weather across the seasons.

The World’s Most Curious Bottle App can be accessed via all Brancott Estate still range bottles carrying the new packaging and will be available free in Apple and Android app stores from early February 2012.

Unlike most instant noodles (which are fried), Maggi Extra Delicious Noodles are baked – so they’re lower in fat. One serving contains 1.9g of fat (less than 1g of this is saturated) and 970mg of sodium.

“That’s considerably less than the 14g of fat (of which 6.5g is saturated) and 1630mg of sodium in regular Maggi 2 Minute Noodles,” says Consumer.

“If you choose Maggi, make sure you pick the right one off the shelf – go for the “extra delicious” version.”

Consumer identified Trident Hot & Spicy 2 Minute Noodles and Nissin Instant Noodle with Soup Base Spicy Flavour as the highest in fat content, both with 21g of fat. Fantastic 2 Minute Noodles Oriental Flavour was also amongst the worst performers, reporting that a serving of these noodles contributes 1600kJ to a consumer’s energy intake, in part from its 15.4g of fat (7.4g of this is saturated).

For average adults, saturated fat should contribute less than 10 percent towards total daily energy intake. This equates to no more than 23g of saturated fat.

Five of the rice and pasta snacks met Consumer‘s nutrition criteria for fat, saturated fat and sodium. They were:

Sun Rice Quick Cups Chicken Rice
Kraft Easy Mac Cheese
Maggi Snack on Pasta Sour Cream & Chives
Naked Panda Sweet Thai Chilli Chicken with Noodles
San Remo La Pasta Carbonara Flavour.

Consumer listed 13 products to avoid;

Maggi Laska Flavour Noodles
Trident Noodle Man Oriental Style Chicken Flavour
Fantastic Noodles Crispy Bacon Flavour
Budget Instant Noodles Beef Flavour
Suimin Noodles with Spicy Beef Flavour
Maggi 2 Minute Noodles Chicken Flavour
Nong Shim Bowl Noodle Soup Kimchi Flavour
Fantastic 2 Minute Noodles Oriental Flavour
Nissin Instant Noodle with Soup Base Spicy Flavour
Trident Hot & Spicy 2 Minute Noodles
Trident Spicy Thai Coconut Chicken 2 Minute Noodles
Nong Shim Big Shin Cup Noodle Soup Hot & Spicy
Nong Shim Udon Noodle Soup Seafood & Spicy

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The report is ominous for New Zealand wine producers, as data shows that New Zealand exports continue to lose value as the wine industry attempts to quit excessive supplies of Marlborough sauvignon blanc. Based on current trends continuing, New Zealand could soon count amongst the world’s budget wine producing nations.

The Rabobank report shows that both Italy and France are increasing their export volumes, while also gaining higher prices for their wines. For the quarter, French wine exports increased 3.8% in volume and 15% in value, while the Italians exported 13% more wine while maintaining the per litre value of shipments.

New Zealand by comparison increased volumes by 9.5%, at the cost of per litre value, with total value growing at only half (4.5%) the rate.

At the budget end of the market, recently dominant new world suppliers, Australia, South Africa and Chile are all losing export volumes to Spain, while Argentina and the United States have both consolidated their global trade by increasing per litre values, while growing exports. On the face on this report, Australia, Chile, South Africa, and to a lesser extent, New Zealand, are falling behind in the battle for a share of the global wine market.

Australia, for a long time a strong player in supplying budget wines to supermarket suppliers in Europe and North America, suffered an 11% fall in export volumes, with the United States alone importing 14% less Australian wine. This result is in spite of the US increasing its total volume of wine imports, notably from France.

Spain, with a massive 27% increase in export volumes for 2011, has also managed to perform well, while increasing per litre prices. While exchange rates are identified by the Rabobank report as being significant factors in the changing nature of international wine trading, the data shows that improved image, as linked to higher per litre returns, is also a factor in better performance.

According to the Marine Stewardship Council (MSC) the number of seafood products carrying its sustainability logo rose 41% last year. UK fisheries minister Richard Benyon says this is the result of a seismic shift in public attitudes towards fish quality and sustainability.

The number of sustainable, certified seafood products on the British market has risen from 200 in 2008 to 701 at the end of 2010, and 988 now.

Higher temperatures impact on cool climate grain crops, such as wheat, which act as principal foods across a great proportion of the world’s population. Wheat production alone is predicted to fall by 50% in countries such as Australia, India and Pakistan, reducing expected annual global wheat harvests by 16%.

Wheat is the world’s second-largest crop, supplying 20% of the world’s protein. A loss of 16% of this food supply will have serious consequences for international stability as yields need to grow by 50% over the next 38 years just to meet the needs created by population growth.

Dwayne began cooking in a fast food kitchen in Waitarere Beach producing fish and chips. Since graduating, his career has been a steady journey through kitchens in New Zealand (Kimble Bents, Brasserie Cafe Menton, and ICON in Wellington), Australia (Orso Bayside in Sydney), and the UK (192 and The Greenhouse, London) before moving to Dubai.