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P r o d u c e S h o w D a i l y 2 3 W e d n e s d a y, J u n e 1 0 , 2 0 1 5 THE SPICE LAB ADDS OLIVE OIL RUSTIC DIPPING HERBS TO COMPANY'S EXTENSIVE LINE OF SALTS, SPICES AND SEASONINGS Olive Oil Rustic Dipping Herbs are the latest addition to The Spice Lab's ever growing line of gourmet sea salts, spices, rubs and seasonings. Mix olive oil with these unique, premium herb blends to create flavorful dipping oils to serve with crusty, artisan breads. Available in seven different flavors, each 2-ounce to 2.5- ounce stand-up packet offers endless cooking possibilities. Olive Oil Rustic Dipping Herb choices include Rosemary Garlic Blend, Italian Parmesan Romano, Italian Spicy Roasted Garlic, Italian Spicy Sun Dried Tomato, Sun Dried Tomato Parmesan, Mediterranean Citrus Herb Blend and French Onion Garlic Blend. Other recent introductions include floor displays for Himalayan Pink Salt and Bacon Rub/Ham Glaze and the launch of a new regional brand, Old Florida Spice Company to appeal to the nearly 100 million annual tourists to the Sunshine State. The sturdy, colorful cardboard free- standing shipper display holds 36 16- ounce stand-up pouches of either Fine or Coarse Himalayan Pink Salt, coveted for its healthful benefits and delicious, fresh flavor. A combination of both Coarse and Fine salt also is available. The floor dis- play for the Gourmet Candied Bacon Rub and Ham Glaze holds 48 8-ounce bags is an assortment of four fla- vors – Asian Sesame Sweet & Spicy, Caribbean Island Jerk, New Orleans Cajun and Country-Style Pepper. The Old Florida Spice Company brand offers a distinctive line of gourmet sea salts, spices and season- ing rubs, with an alligator graphic and all products processed and packaged in Florida. Selections include eight hot and spicy sea salts in 100 ml glass jars or 3- ounce stand-up pouches, 10 BBQ season- ing rubs and a large choice of other jarred salts and premium spices under the Old Florida label. For added Florida flavor, some of the BBQ rubs are named for locales around the state – from Key West Seafood Seasoning and South Beach Mango Chipotle Seasoning to Everglades Chicken and Gator Rub and Homestead Honey Mustard Seasoning. Other, more traditional BBQ rubs include Bad to the Bone, Fire Cracker Steak, Jalapeno Burger & BBQ Rub and Ancho Chili & Coffee Steak Seasoning. Based in Pompano Beach, Fla., The Spice Lab offers over 240 different salts, peppers and spices from around the globe. The product line includes 180 jarred sea salts, award-win- ning Sea Salt Collections and a selection of spices, peppercorns and spice mixes. It also sells flavored sugars under its The Sugar Lab label. Other offerings include Himalayan salt shot glasses, salt plates, stones and lamps, salt cellars, spoons, jars and bath salts. For more information, visit www.shop.thespicelab.com. WAGSHAL'S IMPORTS LAUNCHES CAN BECH ARTISANAL SPREADS AND SAUCES IN U.S. MARKETS Wagshal's Imports, the gourmet food importer best known for their sofi and FABI award-winning Ibérico de Bellota products from Spain, will be sampling out Can Bech Just for Cheese fruit spreads and fruit preserves from Catalonia, Spain. Mention that you read this when you go by the booth, and you can be one of the first people to try a sample of this newest line. Can Bech is an all-natural, non- GMO, low-sugar, preservative-free fruit spread and sauce product line. Located in Fontailles, a small Spanish village near the French border, Can Bech is a family- run company dedicated to gastronomic craftsmanship, offering a wide range of high-quality products designed to bring vitality and color to the culinary world. The company's passion is in creating small batches of high-quality ingredients that result in artisanal products that have mass appeal to the health-minded con- sumer, the cheese connoisseur as well as the avid entertainer. The Can Bech product line is mini- mally processed and made with the purest globally-sourced ingredients selected for their high quality and picked at the height of their flavor. "Made with no artificial preserva- tives, these products uphold a standard of excellence and taste uncommon in the U.S. for this type of product," said Aaron Fuchs of Wagshal's Imports. "When you look at the ingredient list on the jar, you'll see each product con- tains no more than a handful of the most natural ingredients – and not an unpro- nounceable name to be found!" This is something many consumers look for today. Additionally, the combination of its gor- geous high-end packaging and superb taste makes these products strong viable sellers for wine and cheese shops, heath food shops, gift shops and upscale grocers. The following all-natural Can Bech products are now exclusively imported by Wagshal's and ready for wholesale and retail distribution: Fruits of the Forest Preserves – a glorious com- bination of raspberries, blackberries, blueberries and strawberries, this spread offers a perfect tart mix. Just-for-Cheese Fruit Spreads – these sauces are designed to pair perfect- ly with many different types of cheeses. Rose Petal Jelly – surprisingly versa- tile, this jelly complements ice cream, dark chocolate cake, foie gras canapés or can be used to make a glamorous rose Cosmopolitan cocktail. It will also showcase some addition- al products from Can Bech at the show; stop by to try them! For more information on Wagshal's Imports and the Can Bech product line, visit www.wagshalsimports.com. Walmart, Mary O'Rourke with the U.S. Department of Labor, Chris Waldrop of the Consumer Federation of America, Driscoll's Strawberry Associates' Tamara Muruetagoiena, and Craig Wilson with Costco. The third session looks ahead to the future role of third-party audits in the changing landscape of farm certification, and includes such panelists as the U.S. Department of Agriculture's Ken Peterson, the Equitable Food Initiative's Peter O'Driscoll, SQFI's LeAnn Chuboff, Equicert's Michael Hari, and sustainability consultant Roberta Anderson. According to United Fresh's CEO Tom Stenzel: "These are critical issues for our industry, so I encourage you to consider extending your stay through Thursday's conference." GLOBALG.A.P.'s President Kristian Moeller noted: "We greatly value our partnership with United Fresh and are pleased to offer our first North American TOUR event in conjunction with their annual convention." Visit www.unitedfreshshow.org/ C o n t e n t / G L O B A L G A P - TOUR2015/18_106/ for event details. GLOBALG.A.P. offers North American producers cost-effective, pre- farmgate certification standards through a network of 16 independently accredited auditing companies. Its solutions range from basic and advanced GFSI-level GLOBALG.A.P. (Cont'd. from p. 1) food safety, to options including environ- mental sustainability and worker health/safety coverage, as well as cus- tomized packages. "We are pleased to introduce to the U.S. market our new Harmonized Produce Safety Standard (HPSS) solu- tion. HPSS is an innovation in audit stan- dards which includes the entire pre- and post-farmgate Harmonized Standards in a single combined checklist. Augmented with additional GLOBALG.A.P. control points, it offers the market the first GFSI- level interpretation of the Harmonized Standards, providing an excellent food safety solution for American producers. HPSS is an evolutionary step in audit fatigue reduction for farmers, and a sim- ple, effective tool for retailers/distribu- tors to protect their consumers, industry partners and brands," remarked Vice President of Operations Jonathan Needham. For the third year in a row, GLOB- ALG.A.P. is the co-sponsor, along with IFS, of the convention's FreshTech Learning Center. Executive Vice President Thomas Fenimore commented: "We are proud to support United Fresh's series of educational seminars that offer valuable insights into cutting-edge issues in produce food safety and technology." GLOBALG.A.P. encourages readers to visit booth #2248 and the FreshTech Learning Center. For more information go to www.globalgap.org/north-america or call 443.869.6120. The strict lot control and tracking process that's integrated into AFS Technologies software can help you pre- vent the common errors that cause prod- uct recalls, and when a recall is unavoid- able, help you trace items quickly. "By using a warehouse management system that integrates into your ERP system, you can print a report that shows the location of your entire product inventory, by case and lot number, when and from whom it was received, and when and to whom it was shipped – making tracing fast and accurate," Miller said. "It also shows that you are professional and prepared." "Beyond traceability, AFS WMS increases productivity, inventory accura- cy and turn, labor management, and product visibility," Miller said. In partic- ular, AFS helps you increase inbound and outbound product velocity, support 3PL/4PL, and drive your mission critical warehouse operation. As a SaaS-based or on premise product it is easy to imple- AFS Technologies (Cont'd. from p. 1) ment and is highly-scalable. AFS WMS is one of the software products offered by AFS Technologies, which has been in business for 30 years providing software and services purpose- built for consumer goods companies driving efficiencies in supply chain, trade spend and retail execution. Other prod- ucts include AFS ERP, AFS Order Management System, AFS Direct Store Delivery and AFS Data Discovery. The company started out with a focus on the food and beverage industry, but has expanded its focus over time to encom- pass solutions for the entire consumer goods industry. "We have customers who are distributors of organic produce and who distribute car parts and everything in between," Miller said. "We can help almost any kind of warehouse manage their space, their labor and their costs." For more information, visit AFS Technologies in booth #2553. After the show, email Miller at markm@AFSI.com or visit www.afsi.com.