SUPERB HERB (AUCKLAND) It’s been 15 years since the Pike family started bringing fresh culinary herbs to New Zealand. These days, the company is the largest grower of fresh culinary herbs in the country, supplying all major supermarket chains, local grocers, chefs and home delivery businesses like My Food Bag. With more than 20 varieties in its range, Superb Herb is an innovative enterprise operating out of two nurseries based in Auckland, and as industry leaders, the company takes safety and freshness very seriously, and is NZ GAP and HACCP certified, as well as being in compliance with Woolworths Quality Assurance Standard. All herbs are harvested by hand, packed and dispatched within hours of being picked in recyclable packaging. Greenhouses are fan-ventilated in summer and heated in winter for all-year-round fresh supply. www.superbherb.co.nz SNACKABALLS (WELLINGTON) HAWKINS WATTS GROUP (AUCKLAND) 76 ANNUAL DIRECTORY 2018 ANGEL FOODS (AUCKLAND) THE COLLECTIVE (AUCKLAND) Skyr yoghurt is an Icelandic tradition, but it’s not been produced in New Zealand before… until now. The Collective’s Pro-yo is a natural, super-thick yoghurt packed with 12g of protein, with just 2% fat per tub. It’s made by straining the yoghurt to remove its whey, then topped by five flavours of fruit. The Collective founder Angus Allan says he’s been a huge fan of the taste and texture of Skyr yoghurt for some time now, and it was a case of when, not if, he would make it available for Kiwis. “Skyr is a traditional Icelandic cultural dairy product that was introduced by the Vikings more than 1000 years ago,” he says. Skyr yoghurts are available in strawberry, blueberry, mango, rhubarb and blackberry & elderberry flavours. www.thecollectivedairy.com When Richard Plimmer (the great, great, great grandson of ‘Wellington father’ John Plimmer) decided to start a company producing high-fibre, high-protein snackballs developed by his fitness trainer Tom Dorman, he knew he couldn’t dawdle. Competitors were close behind, and he knew that handrolling 5000 balls a day would only just keep up with the New Zealand market demand. They needed to be able to churn out thousands by the hour to cope with the Australian demand they hoped to build. In three months, the company went from zero to $400,000 monthly turnover, using machines made by Petone-based Woodbridge Engineering that can produce 20,000 balls an hour. Plimmer, now based in Australia with the company, says the product is in 750 Woolworths and 500 Coles Express service stations across the ditch, as well as extensively around New Zealand. Plimmer has a long history in food manufacturing, having founded Shott Beverages fruit concentrates and coffee syrups. www.tomandluke.com Alice Shopland often nearly cries over the stories she hears from grateful customers. The chief executive of Angel Foods, which produces food free of dairy, eggs, meat and GE ingredients, says whilst her products are perfect for vegans and vegetarians, they also support the thousands of people affected by allergies, food intolerances and digestion issues. “I have seen women literally shed tears of joy upon discovering that with our dairy-free cheese sauce mix, their dairy-allergic child can eat macaroni cheese,” she says. “We love with we do, and we love that it brings joy to others too,” she says. www.angelfood.co.nz Representing many of the world’s leading ingredient companies with a broad product portfolio specialising in hydrocolloids, colours, emulsifiers, flavourings, fortificants and more, Hawkins Watts is a proud family business focused on the Australian and New Zealand markets. Trust, service, quality and technical competence are what the company is known for, and its team of highly experienced food technologists work collaboratively, sharing knowledge and experience. The company also offers inhouse application laboratories, trends and market information, stock management and bespoke blending. www.hawkinswatts.com
FT-Annual Directory 2018-eMag
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