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NATURALLY HEALTHY www.gourmetnews.com n MARCH 2017 n GOURMET NEWS N H 4 4 The Spice Lab Expands Production Capabilities for Artisan Salts and Seasonings Moving into its new 75,000 square foot pro- duction facility, The Spice Lab has expanded capacity to efficiently process and package its ever-growing line of artisan salts, spices, seasonings, rubs and loose teas. The new building provides office, showroom and warehouse space in a single location as well as additional production lines to accommo- date private label and custom blends. "We have been getting by in 15,000 square feet for production with an off-site show- room and extra warehouse locations," says Brett Cramer, who with his wife Jennifer founded the South Florida company in 2009. "Our new location positions us to aggres- sively pursue more private label work as well as better serve our current customers with greater capacity and faster turn-around." The Spice Lab is one of the largest U.S. importers of Himalayan pink salt in a variety of packaging options. Related products in- clude Himalayan salt shot glasses, salt plates and bath salt soaks. The company has re- ceived extensive media coverage – from O, The Oprah magazine, NBC's TODAY show and Cosmopolitan and many others – and earned numerous industry awards for its in- novative products and packaging. Its Caribbean Jerk Seasoning and Chipotle Citrus Seasoning are 2017 Scovie Award winners with numerous other products earning Scovie and Hot Pepper Awards in previous years. Other awards include a Silver sofi Award from the Specialty Food Association, The Gourmet Re- tailer's Editors' Choice Award, Progressive Grocer's Editors' Pick and a Promotional Products Association International (PPAI) Suppliers Achievement Silver Award for Most Creative New Entry Designed for Business Gift Use. In 2016, The Spice Lab again was recog- nized by INC Magazine as one of the INC5000 fastest growing private companies in America. It also was named a Florida Company to Watch winner by GrowFL, on the Entrepreneur360 list and recognized by the South Florida Business Journal as one of the Fastest Growing Companies in South Florida. Based in Pompano Beach, Florida, The Spice Lab is a woman- owned and family-run busi- ness. All products are processed and packaged in the company's HACCP cer- tified manufacturing facil- ity. It sells its extensive product line through gour- met and specialty gift shops, grocery, major retailers and online through Amazon.com and at www.thespice- lab.com. The new office, production and warehouse facility is located at 4000 N. Dixie Highway in Pompano Beach, Florida. The company also opened its first retail location in Fort Lauderdale in October 2016 in the Sunrise Plaza at 2101 N. Federal Highway. For more information, contact sales @thespicelab.com. Green Mountain Gringo Salsa and Tortilla Strips In 1989, Christine and Dave Hume produced the first jar of Green Mountain Gringo ® Salsa in the kitchen of their farm in Chester, Vermont. It was created using fresh ingredi- ents, chopped by hand, cooked with care and ladled into jars. Today, it starts with the freshest of vegetables that are picked at the peak of ripeness, and as a result, the com- pany continues to produce the freshest jarred salsa on the market. Garner Foods Company's Green Moun- tain Gringo Salsa is prepared from ripe toma- toes, onions, tomatillos and jalapeños, as well as pasilla peppers, apple cider vinegar, cilantro, parsley, garlic, sea salt and spices. Green Mountain Gringo uses high-quality, all-natural ingredients that would require extra time and money to make from scratch. Green Mountain Gringo Salsa was se- lected as America's "Best Tasting Salsa" in May 2013 by epicurious.com, one of the country's most respected culinary electronic publications. With an increasing awareness of health and nutrition issues, salsas have risen in pop- ularity because they are low in cholesterol, fat and calories, and because they provide a great way to add depth and flavor to any dish or just that extra zip to a sauce. Green Mountain Gringo has no trans fats, no preservatives and is Non-GMO Project Veri- fied, meaning that it has been independently tested and veri- fied to demonstrate best prac- tices for avoidance of genetically modified ingredients by The Non-GMO Project. All of its prod- ucts are lower in salt than similar products, as well. Green Mountain Gringo also offers the perfect complement to salsa – its consistently high-quality tortilla strips. Pairing Green Mountain Gringo Tortilla Strips with Green Mountain Gringo Salsa on the shelf is a great way to increase brand recognition, which can lead to more sales. Green Mountain Gringo sal- sas are available in five vari- eties: Hot, Medium, Mild, Roasted Chile and Roasted Gar- lic. The tortilla strips come in Original, Blue Corn and White Corn varieties. Green Mountain Gringo salsas and tortilla strips are sold in natural, health and specialty food stores, as well as in grocery stores and on the company website at www.greenmountaingringo.com. Green Mountain Gringo is part of Garner Foods, a family-owned business in Winston- Salem, North Carolina, that has been com- mitted to producing quality products since 1929. For more information, visit booth #3967. Sun Chlorella Now Available in Individual Serving Packets and Family-Size Sun Chlorella USA introduces a new and easy way to add its premium chlorella to any recipe. Sun Chlorella ® Powder is now avail- able in a box of 30 individual serving packets for ultimate convenience, in addition to a family-sized 1,000 gram container. Packed with naturally occurring vita- mins and antioxidants, Sun Chlorella Pow- der boasts more than 20 different vitamins and minerals, 18 vital amino acids, fiber and more chlorophyll than alfalfa or wheat grass. Unlike other chlorella brands, Sun Chlorella uses DYNO-Mill ® technology to maximize bioavailability, digestibility and assimilation. The DYNO-Mill method thoroughly pulverizes the cell wall while preserving the integrity of the nu- trients inside. Because the cell wall is 90 percent pulverized, not bro- ken, the digestibility of Sun Chlorella products is no less than 80 percent. This new product is bringing the stellar nutrients from Sun Chlorella to your everyday life. Incorporating Sun Chlorella Powder is a fast and easy way to ensure you're getting the nutrition that you need. Sun Chlorella Powder can be added to any recipe, like smoothies, juices, salad dress- ings and even desserts. The sky is the limit! With more than 35 years of experience in the chlorella business, Sun Chlorella USA knows that quality always wins. Health is Wealth™. Visit Sun Chlorella USA at booth #1500. For more infor- mation, call 888.874.6194 or go to www.sunchlorellausa.com. Heat & Sip Cups from Nona Lim Nona Lim's new Heat & Sip Cups of soup and broth are designed for foodservice and retail. Easy to heat, carry and enjoy any- where, Nona Lim's Heat & Sip Cups make the trend of soups and broths as an anytime savory beverage or snack approachable and fun. Boasting innovative packaging design, Nona Lim's award-winning Asian inspired soups and broths are already flying off the shelves at quality grocers and fast casual restaurants nationwide. Clean label and ad- ditive and preservative free, this new product line creates foundational good health in those in-between moments or as the perfect side meals. In snacking and beverage, Nona Lim is simply The Closest To Whole™. "Snacking and beverage are the two places where health conscious consumers still want to make big gains," says Nona Lim Founder Nona Lim. "There is a huge untapped de- mand for snack and beverage choices as healthy as home cooked meals and that's why Nona Lim Heat & Sip Cups of soup and broth are so popular." Long a Bay Area innovator, Nona Lim has been a leader in fresh soups, broths and Asian noodles forming healthy foundations for everyday meals. Heat & Sip Cups are in- dividualized 10-ounce cups of Nona Lim's most popular soups and Asian broths that can be quickly heated by microwave as a healthy snack or hot beverage. Nona Lim individual Heat & Sip Cups are available in Thai Curry and Lime Bone Broth, Vietnamese Pho Bone Broth, Miso Broth, Carrot Ginger Soup and Tomato Thai Basil Soup. The bone broths are simmered with all natural bone stock for 30 hours for maximum flavor and ben- efit. The broths and soups have a $4.99 MSRP, and shelf life of 12 weeks refrigerated. All Nona Lim products are made without additives, preservatives or hard-to-pro- nounce suspicious ingredients. For the brand's many fans, Nona Lim is The Closest To Whole. About Nona Lim Since 2006, Nona Lim has been crafting foods for a healthier life. Because clean, sim- ple cooking yields the best flavor and nutri- tion, Nona Lim foods are both healthier foundations for everyday eating and deli- ciously gourmet. Based in Oakland, Califor- nia, Nona Lim's kitchens are always full of fresh vegetables, herbs and spices. The brand never uses any preservatives, addi- tives or suspicious hard-to-pronounce ingredients. All Nona Lim products are sold in the refriger- ated section because they use cold, not pro- cessing techniques to stay fresh. Boasting an eclectic menu of delicious recipes, the brand is inspired by Nona's childhood in Singapore and its melting pot culinary culture that pulls from India, China, Japan and all over Asia. Empowering a varied, plant-rich diet that's recommended for an active lifestyle, Nona Lim is for people who demand more from their food. Nona Lim is simply The Closest To Whole. Visit Nona Lim at booth #5575. For more in- formation, go to www.nonalim.com or www.facebook.com/NonaLimFoods.

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