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GOURMET NEWS www.gourmetnews.com n JANUARY 2018 n GOURMET NEWS 3 0 The Spice Lab Introduces New Packaging Options The Spice Lab is introducing new packag- ing options for its extensive selection of ar- tisanal spices, seasonings, salts, rubs and gourmet gifts. From tall glass jars with shaker or grinder tops to mini-tubs and both metal and cardboard bases to display tubes filled with gourmet salts and seasonings, The Spice Lab offers many new, distinctive packaging choices. "With a large range of packaging options, we can create a nearly infinite number of options to deliver quality products at com- petitive price points for many retail envi- ronments," says Brett Cramer, who with his wife Jennifer founded the company in 2009. The South Florida based company moved into a new 75,000 square foot production facility in March 2017, quadrupling its pro- duction capabilities to better serve current customers with greater capacity and faster turn-around as well as to pursue more pri- vate label work. "Our new facility is a game-changer, giv- ing us new ways to serve more customers – from custom blending and private label store brands to the ability to produce 25,000 units per day," adds Cramer. Based in Pompano Beach, Florida, The Spice Lab is a woman-owned and family-run business offering premium spices, artisanal seasonings, salts and gourmet gifts. It is one of the largest U.S. importers of Hi- malayan salt and salt products in- cluding Himalayan salt shot glasses, salt plates and bath salts. The Spice Lab was named to the 2017 Inc. 5000 list of America's fastest growing private companies for the third consecutive year. Other acco- lades include named to the Entrepre- neur360 list, Florida Companies to Watch by GrowFL and the South Florida Business Journal's 2017 Business of the Year for $3 to $25 million in revenue. All products are processed and packaged in the company's HACCP certified manufacturing facility. It sells its extensive product line through gourmet and specialty gift shops, grocery, major retailers and online through www.amazon.com and at www.thespicelab.com. For more information, visit booth #780. Jasper Specialty Foods Acquires Nunes Farms For many years, the Nunes family enjoyed a rich association with the Jasper family. The family patriarchs, Art Nunes and Jim Jasper, both owned almond orchards, and they had been great neighbors and friends for decades. In the early days, they often collaborated on the processing and sale of almonds in new and creative ways. Almonds were becoming a more desirable crop and the demand for al- monds around the world was rapidly increas- ing. Both men enjoyed the fruits of their labor with their families, while their legacies continued to grow. A little over a year ago when the Nunes Family decided to sell the company, it was an easy decision to collaborate with the Jaspers. Their company values aligned and the Nunes' were confident that Jasper Spe- cialty Foods would maintain the same in- tegrity and quality that they had worked so fervently to establish over the last 30 years. Producing a unique product with the highest level of quality, freshness and creative pack- aging while serving faithful customers with friendly, honest, reliable and consistent serv- ice are the pillars upon which both busi- nesses were founded and con- tinue to foster today. In June of 2016, Nunes Farms officially handed over the reins to Jason Jasper, a third generation Jasper who is run- ning the very successful opera- tion. "From Farm to Market" is a slogan often used by Jason to epitomize the company's phi- losophy, which reads, "We are farmers seek- ing to grow and produce the finest almonds in the world by controlling every aspect of the process including planting, farming, har- vesting, processing, packaging, sales and distribution." Jason understands the impor- tance of innovation and is committed to de- veloping new flavors, custom mixes and smart packaging with an em- phasis on small batch pro- cessing and exceptional quality. The family-run operation is headquartered in Newman, California, specializing in the production of unique almond related food snacks, confec- tions and other treats for the gourmet food market. Some of its popular brands include Nunes Farms, Jake's Nut Roasters and Jasper Ranch, to name a few. For more information, call 800.255.1641, email info@jasperspecialtyfoods.com, visit www.nunesfarms.com or stop by booth #1070. New Vertical Chocolate Bars Hammond's Brands, the parent company of Hammond's Candies, Old Dominion Peanut Company and Better Yet Snacks, has ex- panded on its success in the chocolate bar segment with the launch of new vertical tablet bars. The confectioner known for using high-quality ingredients to create new twists on old-fashioned treats is at it again, pairing three new flavor profiles with two existing customer favorites in the new for- mat. Dark Salted Almond, Milk Toffee Pretzel and Dark Sea Salt join the popular S'mores and top-selling Pigs n' Taters bars for the new format launch. The 3-ounce Belgian chocolate-based bars come 12 per display- ready case with an SRP of $3.99. "Customers have been asking us for a few years now to complement our existing line of award-winning chocolate bars with a larger format option," said Andrew Whisler, Hammond's Executive Vice President of Marketing and Business Development. "Our current product mix is primarily a range of both fun and traditional soft centered bars with ganaches and caramels. The 3-ounce tablet style lends itself well to solid inclusions, and we love how the quality of the ingredients really comes through in a mem- orable palate experience with the new flavors we've added to the mix." "When we first launched our chocolate bar segment seven years ago, our aim was to bring a range of bars with high-quality ingredients, some flavor combi- nations that had not been seen before, and all at a reasonable price. So many of the new launches at the time were focused on premium ingredients and came with a premium price. It res- onated well with our customers, and I think they are going to be equally as pleased with the results of our new line," added Andrew Schuman, Presi- dent and Chief Executive Officer. For more information, visit booth #324 at the Winter Fancy Food show, go to www.hammondscandies.com or call 888.226.3999. Follow Hammond's Candies on Facebook at www .facebook.com/hammondscandies, In- stagram at @hammondscandies and on Pinterest at www.pinterest.com/ham- mondscandies. What Makes ENZO Olive Oil Company Unique? Nearly 10 years ago, Patrick and Vincent Ricchiuti, representing the third and fourth generation of Ricchiuti Family Farms, sought out to further diversify their agricul- tural business. Through industry research conducted by the University California Davis Olive Center, they discovered that 98 percent of all olive oil consumed in the United States is imported. Further studies re- vealed that a high percentage of the imported olive oils on American supermarket shelves continually fail to meet the sensory criteria for being officially classified as "extra vir- gin" as defined by the International Olive Council (IOC) and European Union (EU) standards. Therefore, with an earnest desire to craft and provide domestic consumers with the finest oil, the Ricchiutis founded ENZO Olive Oil Company in 2008. From its inception, the Ricchiutis adopted the highest quality standards into their olive oil opera- tion so to earn the certification of "extra vir- gin" from California Olive Oil Council. Patrick and Vincent are also active stewards in the American Olive Oil Producers Asso- ciation, a collective voice to ensure the in- tegrity of olive oil production. Unlike many other olive oil producers, ENZO Olive Oil Company is vertically inte- grated, which means the entire growing, har- vesting, milling, bottling and shipping process is completed from start to finish on- site, producing one of the freshest oils avail- able with superior quality and taste. The olive trees – planted in an optimal climate, similar to the Mediterranean region – are carefully nurtured year-round. Once picked at prime conditions, the olives are then trans- ported immediately from the grove to the Ricchiuti's mill where the crush be- gins. When the milling process is complete, the olive oil is then bottled and ready to be en- joyed by all. Another unique aspect of ENZO Olive Oil Company is Patrick and Vin- cent's commitment to producing only the highest quality of certified organic and kosher extra virgin olive oil. Knowing the health and nutritional advantages of organic foods, Patrick and Vincent decided from the onset to subscribe to stringent organic and kosher farming and processing standards and principles. Drawing upon their farming ex- pertise, Patrick and Vincent meticulously monitor each phase of the growing, harvest- ing and milling process. This hands-on approach has proven to be a difference-maker in producing award- winning organic and kosher extra virgin olive oil. For those oil en- thusiasts looking for a nationally and internationally ac- claimed line of or- ganic, kosher, 100 percent estate-grown, fresh-tasting, high quality extra virgin olive oil, ENZO Olive Oil is the right choice for you! For more information, go to www.prfarms.com or www.enzooliveoil.com, email info@prfarms.com or info@ enzooliveoil.com, call 559.299.7278 or visit booth #582.

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