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Natural Products

In partnership with industry participants, SPINS defines "all natural" as:

  • No artificial preservatives
  • No artificial colors
  • Minimally processed
  • No chemical additives
  • No artificial flavors
  • No artificial sweeteners
  • No hydrogenated oils
  • Non-irradiated

Organic Products

The USDA's National Organic Program certifies products as organic based on farming, handling, manufacturing, distribution and labeling practices:

  • No antibiotics or growth hormones
  • No synthetic pesticides or fertilizers
  • No bio-engineered foods or ionizing radiation
  • No GMOs

Specialty Gourmet Products

We define specialty gourmet products as those marketed to the “foodie” with a discriminating palate.  The focus of these products is moreso on the high quality or unique taste profile rather than their health or environmental component.

  • High quality products, often with limited distribution
  • Locally and regionally produced
  • Imported foods and beverages
  • Ethnic foods.

Sustainable Products

Going "beyond organic" with environmentally and socially responsible production:

  • "Natural" Personal Care
  • Recycled Paper Products
  • Bio-friendly Household Cleaners
  • No Animal Testing
  • Biodegradable
  • Fair Trade
  • Vegetarian/Vegan.

Supplements, Herbals & Functional Beverages

Not always natural, but inherent to health and wellness:

  • Products designed to promote health & well being
  • All vitamins and supplements
  • Meal replacements, functional foods and beverages

Gluten Free

Current government guidelines call for products labeled as being “Gluten Free” to contain less than 20 parts per million of gluten. Gluten is a protein found in wheat (including kamut and spelt) and other grains such as barley, rye, malts and triticale, as well as from additives using gluten (additives including flavoring, stabilizing or thickening agent).


Any product using ingredients that have not been heated above a temperature of 118° F during the manufacturing process. Heating foods to a temperature below 118 degrees is thought to preserve the naturally occurring enzymes in the food. No standard labeling regulations currently exist for raw food claims.


Items that are designated as containing no animal products and not tested on animals.