Inflation may not remain as high, for as long, as previously expected. 

The Reserve Bank's latest survey of business managers suggests inflation will return to a more normal level over the next year. 

Latest data from Infometrics and Foodstuffs suggests food price inflation has already eased, with grocery supplier cost inflation now back down to 1.9%. 

Infometrics Principal Economist Brad Olsen told Ryan Bridge although things are fine right now, the worry is it feels like we’re in a holding pattern. 

He says we don’t know what’s going to happen globally, and there’s been a spike in shipping costs over the last few months that they worry might have a second wave effect eventually.  

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Inflation may not remain as high, for as long, as previously expected.&nbsp;
The Reserve Bank's latest survey of business managers suggests inflation will return to a more normal level over the next year.&nbsp;
Latest data from Infometrics and Foodstuffs suggests food price inflation has already eased, with grocery supplier cost inflation now back down to 1.9%.&nbsp;
Infometrics Principal Economist Brad Olsen told Ryan Bridge although things are fine right now, the worry is it feels like we’re in a holding pattern.&nbsp;
He says we don’t know what’s going to happen globally, and there’s been a spike in shipping costs over the last few months that they worry might have a second wave effect eventually. &nbsp;
LISTEN ABOVE &nbsp;

A fresh and intelligent start to your day - catch the very latest international and domestic news developments, sport, entertainment and business on Early Edition with Ryan Bridge, on Newstalk ZB.

A fresh and intelligent start to your day - catch the very latest international and domestic news developments, sport, entertainment and business on Early Edition with Ryan Bridge, on Newstalk ZB.

Early Edition with Ryan Bridge

Brad Olsen: Infometrics Principal Economist on food cost inflation easing, latest forecasts

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/f5116cac-428b-4bd1-8aa2-b4a5017a74bb/transcript