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FINE FOOD FROM PAGE 39 Woodside Cheese Wrights’ products are used in foodservice and ranged in Woolworths, Coles, independents and gourmet shops. Among the company’s range is the Monet, a cheese seasoned with herbs and edible flowers; Anthill, a cheese using the “freshest chevre” with a “light dusting” of Adelaide Hills lemon myrtle and Australian native green ants; and Golden Blossom, a traditional fresh goat cheese with gold foil, golden Australian native acacia flowers, fresh thyme and a vial of Australian native honey. While Woodside Cheese Wrights targets the higher end of the market, Ms Lloyd says the company still “dabbles” in all market segments. “As a business owner, it would be remiss of me not to consider all markets,” she said. “We do what I call ‘mum and dad’ sort of cheese: products people just know by name and are accustomed to. “We make them exactly the same way as we make all our cheeses: by hand, small batches. So, we still think they’re premium, but we try to keenly price them so they’re competitive with all the other cheeses in that rather large category.” ‘Rollercoaster’ year for local producers In Australia this year, many local producers have experienced the impacts of both the detrimental bushfires and the pandemic. This has been much the case for Woodside Cheese Wrights. Ms Lloyd describes the year as “a little bit of a rollercoaster ride”. “We actually had to ditch probably about 60 per cent of our product that we had in our coolrooms because of the fires,” she said. “We just got quickly making again and filled those coolrooms back up and then we were told that no restaurants or cafes will be open \[due to the lockdown\]. We do a lot with \[foodservice\]. “We ended up having all this cheese that realistically didn’t have a customer or a home. So, we took to our online store. We just said, ‘We’ll cut our margins and offer it to our online customers’. And I have to say, we’re really quite proud that we didn’t throw any cheese away.” Ms Lloyd notes greater demand for local products in supermarkets, with stocks of international cheeses having “dwindled away” without being replenished, due to Covid-19. “I’m having people ring me and say, ‘Look, we don’t have this cheese anymore; is this something you could make for us?’ “This whole situation has put a spotlight on local producers ... Maybe it’s a really nice opportunity for us to be able to fill a gap of imported products. I just hope that people discover some local stuff that’s just as good, if not better, than imported. “Obviously, I understand the value of imports and exports. Countries need this. It’s a very important part of the economic fabric of any country. But also, I just feel that there’s a great opportunity here for retailers to really support local producers.” PREMIUMISING THE SNACKING OCCASION Snack food, according to Mr Tucker, has emerged as an alternative to full- fledged meals with the paradigm shift in consumer behaviour patterns. “Taste, nutrition and convenience are three important factors in choosing a snack,” he said. “With this in mind, we’re seeing an industry-wide conscious effort to reduce sugar content; an increase in functional ingredients such as turmeric, hemp and ginger; lower carbohydrate options; plant-based mini meals, protein-packed snacks and items designed to support a healthy gut.” Doing it ‘better, naturally’ The Tucker family has been part of the Australian premium food industry for more than 30 years. It wasn’t until 2007, however, that the first Tucker’s Natural crackers were launched. Since then, the brand has become “Australia’s most awarded crackers, with some 77 medals”. “\[The\] Tucker’s Natural vision is simple: better, naturally,” Mr Tucker said. “We produce all-natural snacks that complement our customers’ healthy lifestyles: always delivering on exceptional taste and quality, and with the aim of contributing positively to our customers’ lives. “Our brand is aligned with the changing demands of consumer snacking: all-natural, authentic, healthier, functional, Australian owned and made, non-GMO, environmentally responsible, and safe.” Getting the mix right Citing the IBISWorld report, ‘Snack food manufacturing in Australia: Industry outlook’, Mr Tucker says snack food perceived as healthy and gourmet is projected to account for a larger proportion of the snack food manufacturing industry’s revenue over the next five years. As these products typically command higher prices, increased demand for them is anticipated to support industry growth over the same period. He admits, though, that products are judged for their return on retail space, which is generally driven and controlled by multinational suppliers. “This remains a key driver for short term returns that align with frequent category review cycles, which makes it difficult for higher value, lower volume, more profitable lines to secure ranging and establish market share,” Mr Tucker said. “Often these products are produced by smaller companies that don’t have large marketing budgets to secure shelf space for a sustained period that allows their products to establish the market share required to remain ranged. “A mix is of course needed, but ultimately it’s the consumer that will choose, and particularly the millennial consumer, who’ll use technology to secure the products that meet their modern needs. “With the pandemic, consumer patterns are changing, and online shopping growth provides an opportunity to meet 40 RETAIL WORLD SEP, 2020