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ADS
Fall 2007 Newsletter
2007 Annual MeetingJoin us at the ADS Annual Meeting as we explore the waves of change and the oceans of opportunity!
The 2007 Annual Meeting is just around the corner. The meeting, themed “Waves of Change – Oceans of Opportunity” will be held at the beautiful Loews Coronado Bay Resort in Coronado, California, October 14 –16. If you have not registered for the meeting do so today at www.dressings-sauces.org. Speaker topics include the following: The Future of the Organic Market Place by Kate Peringer, The Hartman Group Teams that Work by Tom Champoux, The Effectiveness Institute Produce Industry’s Efforts to Restore Consumer Confidence by Lorna Christie, Produce Marketing Association Communicating in a Crisis: A Focus on Food by Sue Taylor, M.S., R.D., Kellen Communications Consolidation in the Food Sector by Jeffrey Schacter, Citi In addition to providing an extensive offering of speakers and topics specially tailored for your industry, the ADS Annual Meeting also includes many networking opportunities for you to become better acquainted with your fellow ADS members or get together with long-time colleagues. Mark your calendar now to attend one of the two open committee meetings on Saturday—the Consumer Awareness Committee or the Portion Control/Flexible Packaging Committee. Some of the fun networking activities available to attendees include golf, Bocce ball and tennis. Plan to stay for Tuesday night’s dinner, as we celebrate that famous British spy, James Bond (a.k.a. 007). Celebrate 2007 with ADS in style at the Tuesday evening “007 Theme Party.” This event includes casino games, played with fake money, but yielding real prizes. Feel free to dress as your favorite Bond movie character. Thanks to Our Annual Meeting Sponsors! Diamond Sponsor (Sunday Evening Dinner): Emerald Sponsors: Ruby Sponsors: Sapphire Sponsors: Amethyst Sponsors: Aquamarine Sponsors Topaz Sponsors (Golf Holes) WE APPRECIATE YOUR SUPPORT! Planning for the 2007 Technical Meeting Underway Planning efforts are underway for the 2008 Technical Meeting of The Association for Dressings & Sauces to be held May 4 – 6 at the Peabody Memphis Hotel in Memphis, Tennessee. This important meeting will feature the Information Open House, Dressing and Sauce of the Year taste-testing and voting, Package of the Year award voting, and numerous educational sessions designed with your specific technical needs in mind. Look for additional information in the coming months. We look forward to seeing you in Memphis! Back to School Satellite Media Tour As part of the consumer awareness activities planned for 2007, ADS participated in a cooperative nationwide satellite media tour titled “Kid-Friendly Tips for Back to School 2007,” with renowned nutritionist and media spokesperson, Ruth Carey. Ms. Carey offered nutritionally-sound advice and healthy eating tips for children as they prepared to return to school. ADS’ portion of the segment encouraged increased vegetable and salad consumption for children and the use of dressings to achieve this goal. The health benefits of salad dressings and their role in increasing the absorption of important vitamins was also highlighted. To date, the segment has aired over 80 times in such cities as New York, Los Angeles, Chicago, Philadelphia, San Francisco, Dallas-Ft. Worth, Boston, and Washington, D.C. for a total estimated audience reach of over 1.3 million viewer impressions. In addition, Ms. Carey participated in 5 radio interviews, including Los Angeles and Philadelphia with an estimated listenership of almost 900,000! ADS Technical Manual Updates One of ADS’ greatest strengths is its technical program, overseen by the Executive Technical Board (ETB). There are also several working committees, including the Emulsion Committee, the Quality Assurance Committee and the Portion Control/Flexible Packaging Committee, who work hard to bring you the latest in technical information and resources. If you haven’t visited the Members-Only section of the ADS Web site (www.adsmembers.org) recently, you may want to do so as new technical documents are now available for your use, such as a new Food Security Resource Guide (which provides industry links to assist companies in preparing their own food security guides) and revised Food Industry Audit Guidelines (which provides useful guidance in performing an internal audit or preparing for a third-party audit). These documents can be found under “Technical Manuals”. Contact Headquarters if you need the user name and password. Welcome New Members! Ecolab, Inc. Romaco, Inc. Sensus, LLC The ADS Bucks Program Rewards for New Member Referrals New members bring a lot to the ADS table: they bring new information, convey different points of view, share wisdom from past experience and become your clients, colleagues and friends. New ADS members can also put money in your pocket via the ADS Bucks program if a company you refer to Headquarters joins ADS. For more information about the ADS Bucks program and for membership materials, contact Jacque Knight at jknight@kellencompany.com or call (678) 303-2973. ADS Buck Recipients: The Survey Says…. The International Food Information Council (IFIC) and the Calorie Control Council (CCC) recently conducted surveys related to health and wellness. Here is what consumers have to say. According to IFIC, more consumers in 2007 indicated that, in the past six months, they began consuming more of a specific type of food or beverage to improve the healthfulness of their diet than in 2006. Further, when it comes to making purchase decisions, significantly more consumers note the healthfulness of a product as a factor that influences their decision to purchase a food or beverage. However, taste and price still rule. The recent IFIC findings, detailed in the August 2007 issue of Food Product Design, also noted that the majority of consumers believe foods can provide benefits beyond basic nutrition, with interest in consuming and learning more about antioxidants, whole grains, fiber, probiotics, omega-3 fatty acids, soy, and herbs and spices for health benefits. According to the article, written by David Schmidt, president and CEO of IFIC, consumers’ ability to name a food and its relationship to health is dominated by their greatest health concerns, which in order of greatest to least concern are: heart health, weight, cancer and diabetes. A food item will likely be more attractive if it couples healthful components with consumers’ top health concerns. Visit www.foodproductdesign.com to read more. Meanwhile, CCC’s recent survey found that for more than 95 million American adults, dieting is a constant concern. Nearly two-thirds (62%) of people trying to control weight think about dieting year-round and that number is even higher among dieters.
Although the percentage of people who are dieting has declined (from 33 percent in 2004 to 29 percent in 2007), the number of dieting attempts is on the rise. In 2004, on average, just 2.5 dieting attempts were made by dieters during the year, compared with almost four attempts made in 2007 – a significant increase. In more than 15 years, this is the greatest number of dieting attempts made by dieters in a one-year period, according to the Calorie Control Council, which has been tracking dieting and weight control habits in the U.S. since 1984. According to CCC, the percentage of dieters who skip meals (32%) has increased significantly since 2004 (23%), but the number of dieters following a restrictive weight loss program (such as the Atkins diet program) has decreased from 20 percent in 2004 to 13 percent in 2007. In addition to the sixty-five million people who say they are on a diet, another 88 million adult Americans (55%) are trying to control their weight. And when it comes to the number one reason for being overweight, most people blame a lack of exercise (94%). Other top reasons for being overweight include, poor eating habits (91%), lack of portion control (86%), eating too many calories (83%), and lack of willpower (81%). Visit www.caloriecontrol.org to learn more about the research findings. Pouring it on According to the July 1, 2007 issue of Progressive Grocer, barbeque sauces and marinades are helping Americans maximize their fondness for grilling. The article notes that the category is thriving due to a variety of factors, most notably consumers’ increasing love of grilled food (meat, seafood and vegetables) and their desire for new and exotic flavors. Additionally, research conducted by Weber-Stephen Products Co., (manufacturer of outdoor grills and grilling accessories), shows that more than half of all outdoor chefs now grill year-round, even in below-freezing temperatures. The article notes that the category is also diverse, with national brands continuing to do the volume, private labels offering alternatives and small local players to add spice, variety and regional flavors. The article notes that the condiment segment is both popular and mature. According to Information Resources, Inc. (IRI), for the 52-weeks ended March 25, 2007, barbeque sauce generated $351 million in sales, up 0.11 percent year-to-year gain. Items that were down slightly year to year include: steak sauce (1.79 percent, to $172 million), Worcestershire sauce (2.11 percent, to 58.5 million) and meat sauces, marinades and glazes (1.23 percent, to $236 million). Meanwhile, Hot/Cajun sauce rose 6.4% as a category, to over $159 million. According to the article, “The key is to awaken the category’s potential by linking with a popular cooking trend, or consumer preference for food with healthy attributes.” However, it was noted that the trend must be locally-relevant, according to retailers. The growing popularity of organic and natural products is also seen as a positive for the growth and diversification of the sauces and marinades section, at least for some retailers. Visit www.progressivegrocer.com to read more. Latin Cuisine is Mainstream An article in the June 2007 issue of Prepared Foods asked the question, “Latin Cuisine: No Longer Ethnic?” The answer is a resounding yes! The article notes, “Latin cuisine is no longer considered ethnic by most American consumers. Restaurants in every geographic area of the U.S. now carry Latin-inspired items as part of their regular ‘American’ menus, and new items are being added by chefs and embraced by diners.” The prevalence of Latin-inspired menu items, such as McDonald’s new Chicken Snackwrap are highlighted. The article discusses the origin of many “American” favorites, such as hot dogs and pizza. Of particular note, the articles states, “Mayonnaise was a classic French sauce, prepared by master chefs for gourmet diners in fine restaurants. Today, “mayo” is as American as (Dutch) apple pie. “ It is noted that most culinary trends begin on the tables of fine restaurants, which make their way to casual dining, through fast-casual chains and onto quick service restaurant menus. Next stop, we can find such items on “Amercia’s supermarket shelves and in our refrigerators.” To read more, visit www.preparedFoods.com. Eat Your Greens to Promote Eye Health Researchers have found that two nutrients found in eggs, spinach and other leafy green vegetables offer some protection against macular degeneration, the most common cause of blindness among the elderly. The September 10 article from Reuters reports that the nutrients, lutein and zeazanthin (both carotenoids), help ward off the condition, reportedly by allowing the eyes to filter harmful short-wavelength light and by curtailing other damaging effects to the macula (i.e., the center of the eye’s retina). The 6-year study asked about the dietary habits of 4,519 people aged 60 to 80 when enrolled. "No clear associations with other nutrients were seen," including the vitamins C and E and beta-carotene, according to the researchers, led by John Paul SanGiovanni of the National Eye Institute, one of the National Institutes of Health in Maryland. Those in the top fifth of dietary consumption of foods containing the two nutrients had 35 percent less chance of developing the condition compared to those in the lowest fifth of consumption. The study is in the journal Archives of Ophthalmology. Foods considered good sources of the nutrients include eggs, spinach, kale, turnip greens, collard greens, romaine lettuce, broccoli, zucchini, corn, garden peas and Brussels sprouts. Save the Dates
The Association for Dressings & Sauces www.dressings-sauces.org www.saladaday.org www.crazyforcondiments.com The Association for Dressings & Sauces is managed by the Kellen Company (www.kellencompany.com), in Atlanta, Georgia, with offices also in New York, New York, Tucson, Arizona, Washington, D.C. , Beijing, China and Brussels, Belgium. Kellen Company is an employee-owned company providing association management, meetings and exhibition management, public relations, crisis management, Internet services, government affairs and other professional services to associations as well as individual companies. |
