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NATURALLY HEALTHY www.gourmetnews.com n MARCH 2020 n GOURMET NEWS N H 1 2 8 flexibility – from small bags and stand up pouches to glass jars, tins, plastic containers, gourmet gift sets and free-standing store dis- plays. Products are processed and packed in its 75,000 square foot SQF certified facility in Pompano Beach, Florida, that includes a design department, research and development kitchen with full-time chef-in-residence, business of- fices and a product showroom. With six pro- duction lines, the company can produce more than 25,000 units per day. The Spice Lab is also certified organic by the U.S. Department of Agriculture for packaging organic spices. The company is introducing boxed packets of air fryer kits sold as a mixed case of four fla- vors each. The Air Fryer Kits include a packet of seasoned rice flour and a packet of seasoned panko breadcrumbs to achieve that perfect crunchy coating. Flavors include Buffalo Spicy Cauliflower, Herb and Garlic Chicken, Lemon Pepper Chicken and Buffalo Spicy Chicken. The Spice Lab's small resealing pouches are available in an extensive selection of conventional or organic spices, award-win- ning seasoning blends, gourmet salts, pep- percorns and all-natural sugars. Measuring 4.5 by 6.75 inches, the bags hold up to two ounces and come punched for ease in hang- ing. Choose a full color label or imprinted bag, depending on quantities. The company also is offering a Mobile Merchandiser, a free-standing rotating display rack holding 40 products packed in these small bags. Expanding on the popularity of its Every- thing + More bagel topping blend that in- cludes chili flakes for a touch of heat along with sesame seeds, poppy seeds, onion, gar- lic and sea salt, The Spice Lab's chef has cre- ated other flavorful blends. New options include the mildly spicy Jalapeño, the sweet dried Tomato or the mild onion Scallion. Like all The Spice Lab seasonings, these all- around blends are all-natural and OU Kosher and come in a choice of packaging options. As a woman-owned and family-run busi- ness, The Spice Lab takes great pride in being one of the world's premier suppliers of sea salts and seasoning blends. Its extensive prod- uct line includes salts, award-winning season- ings and rubs, premium spices, peppercorns, natural sugars, loose teas, Himalayan salt shot glasses and plates, regional brands, private label and a wide array of corporate gifts. The company's high-quality brands can be found in grocery, gourmet, specialty gift shops, foodservice, club, major retailers and online through Amazon and www.spices.com. For more information, contact Gary Oliver at 954.275.4478 ext. 108, email sales@ thespicelab.com or go to www.spices.com. The Spice Lab (Cont'd. from p. 1) Each year, the demand for Summerhill Goat Milk grows. As a result, our family of team members and goats has grown too – but our commitment to them remains unchanged. We think simple is better. Our goats are milked just steps away from the creamery, where we pasteurize and bottle the milk, and then ship it to our customers. Just pure, wholesome goat milk from our amazing goats. Simple. Our dairy is powered by clean, renew- able energy, because we care about being good stewards. We are a Certified Hu- mane ® family farm, because we think that milk from happy goats just tastes better. Our customers can drink our milk know- ing it comes from a safe place that cares for the health and well-being of our goats. You can enjoy our goat milk with total peace of mind, knowing it was brought to you in the most sustainable, humane way possible. Why goat milk? Summerhill Goat Milk is 100 percent pure nature made milk. Nothing is added in or taken out. It is naturally a good source of protein, as well as calcium, potas- sium and Vitamin A. Goat milk contains less lactose and milder proteins than cow milk, making it easy to digest and even easier to enjoy. One of our priorities here at Summerhill is customer relationships. We love to hear from our customers when they call the number on the bottle or send us an email. We answer the phone directly and maintain those relation- ships personally. We are so thankful for our customers and wouldn't be where we are today without them. We believe that everyone should be able to experience the benefits of high-quality goat milk, so we are thrilled to bring our products to a greater number of customers each year. The simplicity and efficiency of our operation help us keep our goat milk accessible to as many people as possible, all while maintaining the quality and taste that customers have come to expect from us. From goat to glass, we are committed to providing our customers with high quality goat milk, from our wonderful goats. For more information, visit booth #891 or go to www.summerhilldairy.com. Summerhill (Cont'd. from p. 1) sandwiches as well as an industry first: dairy- and gluten-free ice cream cones. In addition to being transcendently deli- cious, these frozen treats are non-GMO, guilt-free and satisfyingly smooth thanks to the inclusion of coconut cream. Jolly Llama ice cream sandwiches are available in Vanilla and Cool Mint Chocolate Chip, in packs of four, while ice cream cones are available in Fudge Sundae and Caramel Chocolate Chip, in packs of three. As Americans grow more conscious of health and environmental causes, Jolly Llama continues to push the boundaries of frozen treats by reimagining timeless and re- freshing snacks for families to enjoy regard- less of their dietary restrictions. Jolly Llama's coconut cream sandwiches and cones satisfy the growing demand for dairy- free products and empower ice cream lovers to be freed from their lactose and gluten sen- sitivities. According to the Dairy-Free Ice Cream Market Size, Share & Trends Analysis Re- port, the global dairy-free ice cream market size was valued at $455.9 million in 2018 and is anticipated to expand at a CAGR of 14.8 percent. "Increasing awareness about health, rising incidences of lactose intolerance and other milk-related health issues, and socialization trends are expected to fuel the market growth in the forecast period," the report says. "Rapid increase in commercialization, along with growing plant-based milk production, is a key factor propelling the demand in non- dairy ice cream market. Product innovation for enhancing taste and technological ad- vancements in the industry provide a positive perspective to the market." Jolly Llama's expansion into ice cream sandwiches and cones extends from the brand's success with its popular gluten-, dairy-, soy- and GMO-free sorbet pops, which are now available in pineapple, mango, blackberry, strawberry and rasp- berry sorbet flavors. Made with whole fruit, each serving is only between 70 and 80 calories. Jolly Llama is the all-natural family mem- ber of Casper's Ice Cream, a hometown legacy ice cream brand celebrating 95 years of experience in the ice cream business. Since the company was formed in 1925 by Casper Merrill, after he created the first ice cream sundae on a stick, Casper's Ice Cream has continued to grow, innovate and align with ice cream novelty lovers across the na- tion. "Jolly Llama is a great example of how we, at Casper's, are dedicated to continu- ing to push the envelope of the frozen treats industry," said Casper's Ice Cream Chief Executive Officer, Paul Merrill, the grandson of Casper Merrill. "By leverag- ing our rich history in innovative ice cream creations, we are able to confidently ex- plore new markets and products that bring the joy of frozen treats to all Americans, regardless of their dietary requirements or preferences." For more information, visit booth #5398 or go to www.thejollyllama.com. Jolly Llama (Cont'd. from p. 1) Initiative Programme alone has helped over 180,000 people to improve their living con- ditions. Ever since Azam Kadeer founded the Pun- jab-based manufacturing company Taj Food and AKC Commodities, Inc. in 1993, the Kadeer family's declared aim has been to promote the spread of organic farming in Pakistan. Since 2003, the company has been certified organic for the American and EU markets. Team to Support Organic Farmers In 2006, Taj Food stepped up its efforts to promote organic farming by setting up spe- cial teams to encourage organic farmers or support them in the conversion process. Today, 25 employees regularly work in teams of two, each specializing in rice, dried fruit or sesame seed, while also incorporat- ing training courses to promote agricultural education and sustainability. The company is currently supplied by just over two dozen larger growers and a few small farmers. Most of them come from the surrounding province of Punjab, Sindh and the Hunza Valley found in the middle of the Himalayas. Covering Certification Costs for Growers Taj Food financially supports its suppliers, not only with fair wages for work and prod- ucts. Taj Food also bears the additional costs incurred by the conversion to organic food. Thus, the certification costs are borne by the company, as Azam Kadeer emphasised in a discussion on the subject at the Organic Forum of Anuga 2019. The farmers could not raise the money they needed. The com- pany levelled the cultivation areas for the farmers and they paid only half the costs in comparison. Taj Food provided free of charge machines necessary for no-tillage as a sustainable method of rice cultivation. Taj Welfare Foundation The non-profit Taj Welfare Foundation was founded nine years ago, also near Lahore. Its founders and supporters are the Taj Food owners, employees and affiliates. The foun- dation maintains numerous projects. It is con- cerned with schools and education, access to health services, and also emergency aid in the event of weather or environmental disasters. Long-term Assistance Through Deep Water Pumps The AKC/Taj Family invests into deep water pumps to villages and schools as sustainable and cost-effective efficient water systems. As part of the Water Initiative Programme, 25 such systems have been installed in different regions of Punjab. The costs would be around 1,500 to 2,000 euros per unit. The foundation helps with the installation of water hand pumps and electric pumps as well as storage tanks. Drilling for the water supply goes to a depth of about 150 meters to use the groundwater. In most cases, the groundwater is then suitable for consump- tion; otherwise water filters are installed. Guaranteed Water Quality In order to guarantee the water quality, it is tested by several laboratories and has been classified as 'excellent' at all existing pump- ing stations. The foundation estimates that up to 180,000 people would have access to clean water. The foundation wants to inten- sify its activities even further in the coming years: "If we can supply only half the popu- lation in Punjab with clean drinking water, it will be an enormous service for the people." Taj Food: 17 Years of Organic Food from Pakistan In 1993, Taj Food was founded in Gujran- wala in the Pakistani province of Punjab, two years after its owner, Azam Kadeer, estab- lished the import company AKC Commodi- ties in New York. Today, the family-owned company Taj Food is the largest organic sup- plier from Pakistan and exports approxi- mately 13,000 tons of organic products per year to all parts of the world. Sales markets are Western and Eastern Europe, Middle East, Asia, Australia, North America, Africa, Central and South America. The main part of organic rice exports, 75 percent, is organic rice, from long grain, round and medium grain to red and basmati grain, or parboiled rice. Organic dry fruits and natural and hulled organic sesame seeds are also supplied. For more information, visit booth #2558. AKC Commodities (Cont'd. from p. 1)

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