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P r o d u c e S h o w D a i l y 7 7 F r i d a y, O c t o b e r 2 3 , 2 0 1 5 flavor. Heating up the produce section and joining last year's Teriyaki and Sesame Ginger varieties, Chipotle TofuBaked is seasoned with a mix of smoky and spicy flavors. Deliciously convenient and the perfect protein, TofuBaked makes a tasty snack or meal. Enjoy Chipotle TofuBaked right out of the package or add to fajitas, tacos, mac- aroni and cheese, salads and more. TofuBaked is ready to eat heated or cold and takes the work out of preparing tofu -- no draining or pressing required. "With the launch of TofuBaked last year, we saw that consumers are thrilled to finally be able to easily enjoy tofu at home," said Walt Riglian, CEO of Vitasoy USA. "We're so excited to expand the line to provide a new mouth- watering option with Chipotle TofuBaked. It's unlike anything in the category and, more importantly, really hits the mark on taste and nutrition." Chipotle TofuBaked is a tasty meat alternative that packs 32 grams of protein per 8 ounce package without all the cho- lesterol and fat. Like all Nasoya products, Chipotle TofuBaked is USDA-Certified organic, non-GMO Project Verified, vegan, kosher pareve with no preserva- Nasoya (Cont'd. from p. 1) tives or soy protein isolate. Chipotle TofuBaked is also gluten free. Nasoya Chipotle TofuBaked launched in August 2015 and it retails for approximately $3.99 per package. Nasoya TofuBaked is a proven winner, driving category growth. The Sesame Ginger and Teriyaki varieties, launched last summer, have been in the top 10 SKU ranking for tofu since January. For over 30 years, Nasoya has been a leading provider of natural and organic foods. Nasoya believes in fresh sustainable, healthy foods that inspire everyone, fueling creative and healthy eating for all diet types, including vegans, vegetarians, flexi- tarians and omnivores alike. Product offer- ings include organic and non-GMO Project Verified tofu and TofuPlus ® , all-natural Asian Wraps and Noodles, low calorie and low carb Pasta Zero shirataki noodles, and Nayonaise ® vegan sandwich spreads. Nasoya's parent company is Vitasoy USA, Inc., a pioneer in bringing organic and all natural soyfoods to America and a part of Vitasoy International Holdings Ltd. Learn more at Nasoya.com, like on Facebook or follow on Twitter. For more information, visit booth #1615 at PMA Fresh Summit or call 800.848.2769. organic growers with organic nursery plants. Driscoll's innovation continues to pave the way for the organic berry mar- ket by continuously improving organic production practices and moving the agriculture forward in meaningful ways. As the market leader in the fresh organic berry market, Driscoll's is a trusted brand for consumers looking for organic straw- berries, blueberries, raspberries and blackberries. This commitment to organ- ic nursery plants for all of Driscoll's independent organic growers demon- strates Driscoll's leadership in meeting and exceeding U.S. organic standards. Every Driscoll's berry begins life in a nursery. Nursery plants are grown, har- vested and carefully packed and deliv- ered to independent growers for commer- cial fruit production. Growing certified organic starter plants from the nursery to provide organic growers healthy, pest- and disease-free plants is a priority for Driscoll's. Driscoll's has developed and expanded an organic nursery program certified by CCOF for the last seven years. Currently, Driscoll's maintains the only organic strawberry nursery certified by CCOF, the nation's oldest and largest third-party certifying agency. There are no other known commercial organic strawberry start nurseries certified under the USDA National Organic Program. "In the nearly 20 years that CCOF has worked with Driscoll's, they have truly lead the organic sector; expanding organic acreage, investing in new organ- ic growers and supporting employee par- ticipation in organic standards develop- ment, including on the National Organics Standards Board. Driscoll's commitment to developing organic nursery plants Driscoll's (Cont'd. from p. 1) marks a welcome leadership in the organ- ic sector," says Cathy Calfo, Executive Director and CEO of CCOF, Inc. Driscoll's nursery operations are proud of the seven years invested in researching the viability of organically grown strawberry plants. This significant accomplishment speaks to the long-term commitment for rolling out the program across all berries in the coming years. Today approximately 10 percent of the company's organic strawberry produc- tion in Watsonville and Salinas comes from certified organic plants. "Since our first sales of organic berries in the late 1980s, we've seen tremendous growth in our organic busi- ness due to increasing consumer market demand. We are committed to fully deliv- er on the spirit of the organic program across all our berries and see this process as a journey to an exciting future," says Soren Bjorn, Executive Vice President of Driscoll's. The company's commitment towards all-organic nursery plants is another example of a long line of first moves in the berry industry for Driscoll's. With more than 100 years of family farming heritage, Driscoll's has been a pioneer in the berry industry across many fronts. Driscoll's is one of the few berry companies with a dedicated global research and develop- ment program focusing on growing pro- prietary berry varieties exclusively for its independent growers to deliver a superior berry flavor experience. Driscoll's mis- sion is to continually delight berry con- sumers through the alignment with cus- tomers and berry growers. For more information, visit booth #1933, or go online to www.driscolls.com or Twitter @driscollsberry. their carbon footprint all while protecting their bottom line. At the end of the day, companies need to be profitable in order to keep the doors open and Americans fed into the future. North Shore has been doing this for years. Last year, North Shore was recognized by being one of the first companies to receive the Sustainably Grown certification, but what does that really mean? Hydroponics All herbs at North Shore are grown hydroponically using the latest European greenhouse technology. North Shore's unique growing system uses sustainable practices, which enable the company to reuse water and harness geothermal ener- gy as a heat source. What that means is that the company uses 70 percent less water than traditional field grown crops. This method also reduces soil depletion and allows North Shore to grow in California year round. "We utilize the lat- est technology in a way that makes effi- cient use of resources and food safety all in an Earth-friendly way," explains Leo Overgaag, President and Owner. Fair Labor "Everyone feels valuable here because everyone counts," says Lupe Rodriquez, Production Supervisor. Every worker has the right to compensation for a regular work week that allows them to meet their family's basic needs with some discretionary income. Job satisfaction, a benefit package and the opportunity to grow with the com- pany is key to North Shore's overall suc- cess. Before it was required by law, the company has offered paid sick time to every team member. Providing a safe and healthy North Shore (Cont'd. from p. 1) work environment free from discrimination, harassment, child labor or forced labor is not only a basic right but an obligation North Shore takes very seriously. What's New North Shore's latest project is a 500 kilo- watt solar project with the assistance of a REAP (Rural Energy of America Program) grant through the U.S. Department of Agriculture, which is intended to enable guaranteed loan financing and grant funding to agricultur- al producers or rural small businesses to purchase or install renewable energy sys- tems. The company is installing 2,000 solar panels on the property that will account for 70 percent of total utility con- sumption. "I am excited about this proj- ect because this is a great step for North Shore to become less dependent on utili- ty-provided electricity, and it's better for the environment, creating a true win- win," Billy Meraz, Project Engineer. The Original Living Herbs™ As consumers become increasingly sen- sitive to what they put in their bodies, they are getting back to the basics while preparing meals at home. To avoid ingre- dients such as salt, refined sugars and other synthetic additives, they are turning to fresh herbs for flavor. North Shore keeps the roots on in order to deliver the freshest, premium quality product from the family farm to the consumer by deliv- ering the herbs alive on shelf. "We want consumers to love fresh herbs as much as we do!" Suzette Overgaag, Vice President and Co-Owner. For more information, visit booth #3065, go to www.livingherbs.com or call 760.397.0400. to seal off pallets, creating a host of oper- ational and maintenance issues. By elim- inating the need for tarps while increas- ing ripening efficiency and maximizing per-box profit, the TarpLess ripening room took the industry by storm and has led the way ever since. Today, over 70 percent of all bananas processed in North America are ripened in Thermal Tech ripening rooms. That adds up to over 100 million pounds of daily ripening capacity. With rooms for ripening pears, avocados and stone fruit, as well as multi-fruit rooms with temperature ranges that can handle everything from pre-cool- ing to low-temperature storage, the TarpLess ripening room design is now the standard for the entire industry. The new facility features a five-ton overhead crane for transporting raw materials within the expansive manufac- turing area as well as two elevated load- Thermal Technologies (Cont'd. from p. 4) ing dock bays and a 42-foot access door to facilitate shipping. It also adds another 10 employees to the Thermal Tech roster. "There are risks and challenges with any major expansion," says Lentz. "Luckily, the timing couldn't have been any better. We received a number of new orders as the facility was being complet- ed, taking us right through the end of the year and well into 2016. Knowing we'll have complete control over the manufac- turing process is already pointing to a solid return on our investment. There's no doubt this expansion will play a major role in helping us continue to provide the industry's most cutting-edge ripening room and cold storage solutions in the years ahead." TarpLess is a registered trademark of Thermal Technologies, Inc. For more information visit booth #437, contact David Byrne at 803.461.7980 or go online to www.GoTarpless.com. and also notes the growth in popularity. "The buzz is definitely growing: water- melon juice is the future of healthy hydration. Tsamma will always be a watermelon-based, hydrating juice line that focuses on excellent flavor. We're Tsamma (Cont'd. from p. 4) pumped to introduce our new blends here at PMA Fresh Summit. Both pack a punch when it comes to added health benefits: Tsamma Pink Guava and Tsamma Green, with spinach and kale." For more information, stop by booth #4910 or visit tsammajuice.com.