|
ADS
Spring 2007 Newsletter 2007 Technical MeetingJoin us at the ADS Technical Meeting for It Will Be Here Before You Know It! Don't miss these timely presentations addressing the issues
Attend any or all of the ADS open committee meetings for updated information on the latest ADS and industry happenings. Open meetings include:
Come to Savannah early and take advantage of an additional networking opportunity sponsored by ADS! Attend the Meet 'n Greet Reception on Saturday, April 28 from 6:00 - 7:00 p.m.!
Make Sure to Attend the Highly-Anticipated
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
MEDIA |
TOTAL ESTIMATED IMPRESSIONS |
51,382,125 |
|
Video News Release (VNR) |
12,000,000 |
Audio News Release (ANR) |
17,002,650 |
Home & Health Report |
6,299,960 |
Non-VNR TV |
3,682,767 |
Non-ANR Radio |
3,216,200 |
Internet Web sites |
52,446,268 |
TOTAL |
146,029,970 |
Key Print Placements include The Wall Street Journal, The Washington Post, The Houston Chronicle, The Atlanta Journal Constitution and more. The study was also featured on various network stations throughout the country including Los Angeles, Boston, Denver and Dallas. Internet placements include News.Softpedia.com, Washingtonpost.com and AJC.com, to name a few. The study also received exposure on AM stations in New York and Chicago.
As various long-lead publications have expressed interest in the study, we anticipate seeing continued pick-up throughout 2007. As an example, the January 2007 issue of Consumer Reports on Health included a story about the research. Additional publication pick-up will be shared when available.
Visit the Members Only section of the ADS Web site for the complete campaign overview.ADS’ 2007 Membership Directory Coming Soon
The finishing touches have been completed on ADS’ 2007 Membership Directory. Look for your copy in the mail soon!
ADS Welcomes its Newest Members!
MANUFACTURERS
Tulocay & Company
Primary Contact: Michael Garza, Vice President Product Development
101 South Coombs, Suite 1
Napa, CA 94559
Phone: 707/253-7655
Fax: 707/253-0720
E-mail: michael@madeinnapavalley.com
Products: Sauces, condiments, dressings, marinades, dry seasonings and mixes
Automation Engineering
Primary Contact: Dave Ambuehl, Sales Engineer
1100 Smith Road
Greenville, SC 29615
Phone: 864/679-8059
Fax: 864/679-1692
E-Mail: dambuehl@teamaec.com
Products: Packaging equipment/machineryFirst Choice Ingredients
Primary Contact: James Pekar, President
N112 W19528 Mequon Road
Germantown, WI 53022
Phone: 262/251-4322
Fax: 262/251-3881
E-Mail: pekarj@fcingredients.com
Products: Dairy flavor systemsPenford Food Ingredients Co.
Primary Contact: Andrea Gaebe, Marketing Manager
7094 South Revere Parkway
Centennial, CO 80112
Phone: 303/649-1900
Fax: 303/649-1700
E-mail: agaebe@penx.com
Products: IngredientsWoodard & Curran
Primary Contact: Eric Carlson, Senior Vice President of Food & Beverage
41 Hutchins Drive
Portland, ME 04102
Phone: 207/774-2112
Fax: 207/774-6635
E-Mail: ecarlson@woodardcurran.com
Products: Process engineering, regulatory compliance and automation.
The ADS Bucks Program Rewards for New Member Referrals
New ADS members can put money in your pocket via the ADS Bucks program if a company you refer to Headquarters joins ADS. Refer your business contacts today! For more information about the ADS Bucks program and for membership materials, contact Jacque Knight at jknight@kellencompany.com or call 678/303-2973.
Congratulations to T. Marzetti Company - Horse Cave, KY Plant Being Named Food Engineering’s 2007 Plant of the Year!
Produce for Better Health Foundation Readies Promo Rollout
The launch of the Produce for Better Health Foundation’s (PBH) “Fruits & Veggies – More Matters” health campaign is here. This month, the new brand was introduced in the produce department of a San Francisco Safeway store, with PBH officials and representatives from heart, cancer and diabetes associations and Centers for Disease Control and Prevention in attendance.
The new Web site, www.fruitsandveggiesmorematters.org, also is generating enthusiasm. Not only does the site offer suggestions for recipes, shopping and meal planning, it will serve as a networking system for moms who want to post questions for experts and share ideas about ways to boost produce intake. Also available are games, coloring pages, puzzles and kid-friendly recipes for children.
According to PBH President, Elizabeth Pivonka, PBH is planning to push this message for the next 20 years.
To read more, see the February 26, 2007 issue of The Packer.
Forbidden Fruit No Longer
According to the February 6, 2007 Washington Post, the UglyRipe tomato is like the frog prince. Once finally kissed by Washington regulators, it turned into a thing of beauty, and potential profit, for a Philadelphia produce distributor.
Joseph Procacci, who started in the wholesale tomato business in Philadelphia with his brother in 1948, said he was after taste, not appearance, when he developed a new variety of tomato that he trademarked in 2000 as "UglyRipe".
After a three-year regulatory dispute that drew the attention of top Washington lawyers, lobbyists, and members of Congress, the struggle is finally over.
The new variety, know as misshapen with big “shoulders” and a concave stem, was derived from a French heirloom tomato called Marmonde and then crossed twice for strength, disease resistance and sweet, juicy taste.
To read more about the tomato’s regulatory battle in the February 6, 2007 Washington Post, click here.
High Potency
One of the hottest food trends for 2007 may well have origins dating back thousands of years. It's hemp, which will soon be growing in the aisles—and that's a healthy thing for supermarkets.
Hemp has been grown for at least the past 12,000 years, for use in fiber and food. It has a proud American heritage: George Washington and Thomas Jefferson both grew hemp, and in fact, Jefferson drafted the Declaration of Independence on hemp paper.
According to Progressive Grocer, hemp is not marijuana. Industrial hemp and marijuana are both classified as Cannabis sativa, a species with hundreds of varieties, and a member of the mulberry family. Industrial hemp is bred to maximize fiber, seed, and/or oil, while marijuana varieties seek to maximize THC, or delta-9-tetrahydrocannabinol (the primary psychoactive ingredient in marijuana)
Industrial hemp has a THC content of between 0.05 percent and 1 percent, while marijuana has a THC content of 3 percent to 20 percent. According to the article, spreads, sauces and salad dressings have a THC content of 1.33 parts per million.
Hemp is an annual plant that grows from a seed, and because of its quick growth (an average of four months), it requires limited pesticides. Hemp seeds are actually nuts (31 percent of the nut is fat) with a nutty flavor similar to pine nuts. Although small, the nuts are big on nutrition, with up to 35 percent of their makeup being protein, and most of that edestin, a highly digestible storage protein. Unusual for plant protein, hemp seed protein contains all nine essential amino acids in a favorable ratio for human needs.
Hemp's omega profile is a good alternative to fish. The seeds also provide other phytonutrients, including phyto-sterols and carotenes, as well as vitamin E, calcium, magnesium, and potassium.
To access the entire article, click here.
Searching For New Growth Avenues
Sales of sauces and condiments in North America grew 2% from mid-2005 to mid-2006, which was a little less than the 3% global growth, according to the ACNielsen Global Services report “What’s Hot around the Globe: Insights on Growth in Food & Beverage Products.”
According to the February 20, 2007 issue of Food Business News, sauce formulators are searching for ways to ignite sales growth. For instance, they are adding nutritious elements, such as fiber, to sauces. “They are now looking beyond lower fat and lower calories,” said Donna Pechillo, a food scientist for FMC BioPolymer, Philadelphia. “They want the total package. They also want something good for you.”
Sauces may play a role in the convenience trend, provided the sauces maintain their integrity, taste and texture in frozen and microwavable foods.
Sauce Sales
52 weeks ended |
Dec. 30, 2006 |
Dec. 31, 2005 |
Jan. 1, 2005 |
Spaghetti/marinara sauces |
$1,394,030,668 |
$1,364,465,386 |
$1,317,340,821 |
Mexican sauces |
$1,096,754,333 |
$1,071,070,432 |
$1,051,379,868 |
Catsup |
$453,971,474 |
$455,945,892 |
$461,789,968 |
Barbecue sauces |
$359,193,673 |
$361,640,635 |
$360,675,181 |
Meat sauces |
$185,930,089 |
$192,439,183 |
$196,054,044 |
Oriental sauces |
$168,269,039 |
$162,196,635 |
$157,987,967 |
Fish/seafood/cocktail sauces |
$110,642,920 |
$111,506,533 |
$111,827,442 |
Total U.S. food/drug/mass merchandiser, excluding Wal-Mart |
|||
To read the article in its entirety, see the February 20, 2007 issue of Food Business News.
Get Saucy!
Restaurant menus from quick service to fine dining demonstrate the appeal of dipping sauces. A small cup of sauce packs a big punch for restaurant operators and consumers, enhancing food flavor for many menu offerings.
According to Mintel Menu Insights, more than 5,200 restaurant menu items offered some sort of dipping sauce between January and September of 2006. During this time, more than 250 new menu items included a dipping sauce. The most popular Menu Insights-tracked dishes that include a dipping sauce are chicken fingers, Buffalo wings, appetizer samplers, shrimp cocktail and mozzarella sticks.
Dipping sauces incorporate flavor and add an interactive touch to many dishes. According to Mintel Menu Insights, the top sauces used for dipping include marinara sauce, ranch dressing, cocktail sauce, barbecue sauce and honey mustard sauce. Such sauces frequently provide restaurants with the opportunity to expand their menu flavor profiles. Some restaurants may serve a meal with two or three sauces, so that the consumer can choose the desired flavor.
Many dipping sauces are accented with the spicy and sweet flavors of pineapple, chipotle pepper, wasabi, ginger and orange.
Click here to read more in the February 2007 Prepared Foods article.
FDA’s Outbreak Communications Confused Public
Acting on advice from the Food and Drug Administration in September 2006, consumers immediately stopped buying spinach, but a recent survey shows shoppers were confused about where the E. coli-tainted spinach came from and when the agency’s warning expired.
William Hallman, lead researcher of the New Brunswick, NJ-based Rutgers Food Policy Institute survey, said that whether people ate spinach before the recall or not, 18% of them said they had thrown away other bagged produce. “Also, about half the people we talked to said they washed their food a lot more thoroughly because of the recall,” he said. “What this suggests is that even people who were potentially not affected by the recall and didn’t eat spinach were, in fact, affected because it made them think that the safety of other food products might be in question.”
The Rutgers survey, which took place over a 23-day period and included 1,200 people across the nation, concluded that 84% of those who heard about the FDA warning talked to others about it and that a majority of consumers stopped eating spinach. Another 45% said they would eventually go back to eating spinach but that they would wait, on average, two months before doing so.
“Rutgers’ numbers are from November, and that’s what is not being reported,” said Kathy Means, vice president of government relations for the Produce Marketing Association, Newark, DE. “What is being reported is as if this (survey) just happened. These attitudes are from November. We don’t know that’s how consumers feel now.”
The Produce Marketing Association conducted a survey in September and one in October of people who had brought fresh, bagged spinach before the recall, asking the following question:
Q. Once the FDA gives the OK, how long will it be until you buy fresh, bagged spinach?
| Results were as follows: | Sep. | Oct. |
| Right away or already have | 18% | 10% |
| After a few weeks | 25% | 37% |
| After a few months | 34% | 8% |
| A year or more | 12% | 3% |
| Never | 8% | 4% |
| Don’t know | 3% | 37% |
PMA is in the process of fielding another survey to determine how consumer attitudes have changed since last fall.
Visit www.thepacker.com to read the complete article in the February 12, 2007 issue.
Viva Mexico!
Mexican cuisine continues to sweep restaurant menus. According to Mintel, Mexican cuisine is the third most popular cuisine type offered on restaurant menus. It accounts for more than 12% of menu items, an increase of 1.5% from 2005. The fine dining restaurant segment offers the most Mexican menu items, followed by family/midscale, casual, quick service and fast casual segments.
The top ten Mexican dishes found in these segments include nachos, enchiladas, tacos, burritos, Mexican platters, quesadillas, taco salad, fajitas, guacamole and tortilla soup.
The popularity of Mexican cuisine is attributed to the growing Hispanic population in the U.S. and the increasing availability of Mexican restaurants of all dining types.
For more information, see the September 2006 issue of Prepared Foods.Flavor Pairings Take Hold in 2007, Report Says
Tangerine and thyme, crystallized ginger and salted pistachio, and wasabi and maple are among the big flavor trends for 2007, according to McCormick & Co.’s 2007 Flavor Forecast.
The flavors will influence foods in restaurants and at home, according to the spice company. Take a look at the top 10 flavor pairings of 2007:
- Clove and green apple
- Thyme and tangerine
- Tellicherry black pepper and berry
- Sea salt and smoked tea
- Lavender and honey
- Crystallized ginger and salted pistachio
- Cumin and apricot
- Toasted mustard and fennel seeds
- Wasabi and maple
- Caramelized garlic and Riesling Vinegar
According to Supermarket News, McCormick’s flavor experts, along with chefs, television personalities, and cookbook authors, created the forecast.
New Study Confirms Canned, Fresh and Frozen Fruits and Vegetables all Provide Nutrients Essential for a Healthy Diet; The Journal of Science of Food and Agriculture Reports All Forms Count
An article on www.preparedfoods.com highlights new research from the University of California, Davis, published March 14 in the online version of the Journal of Science of Food and Agriculture confirming that canned, fresh and frozen fruits and vegetables provide nutrients needed for a healthy diet, and exclusively consuming fresh fruits and vegetables ignores the nutritional benefits provided by canned products.
"Common perceptions include the notion that fresh is always best," said Christine M. Bruhn, Ph.D., Department of Food Science and Technology, University of California Davis. "This study shows us, however, that eating a variety of fruits and vegetables in all forms are important to a healthy diet."
To attain a full balance of nutrients, findings from this research show that canned foods can be an important part of the mix when it comes to getting more nutrients, variety and taste satisfaction. Research also shows that how much a fruit and vegetable can contribute nutritionally to a diet depends on its processing method.
Research shows that canned, fresh and frozen fruits and vegetables can all lose nutrients during processing and storage, as a result of exposure to heat and air. In some cases, there appears to be a higher nutrient content in canned foods, such as increased carotenoids in canned vegetables -- due to the heat in the canning process.
The article also offers tips for storing and cooking frozen fruits and vegetables.
The study, funded by the Canned Food Alliance, reviewed recent published research on the nutritional comparisons of canned, fresh and frozen fruits and vegetables.
To read the entire article, click here.
Tangerine Tomatoes – Better Source of Lycopene?
The lycopene content of orange tomatoes is more bioavailable than the form of lycopene found in the red variety, says new research from the US.
According to the January 1, 2007 issue of Food Navigator, lycopene is an antioxidant that is present in red- and pink-colored fruits and vegetables. As well as being used as a food coloring, it is also used in supplements. The role of lycopene in heart health and in reducing the risk of certain cancers is supported by a body of all-trans-lycopene.
In the Journal of Agricultural and Food Science, a study from Ohio State University, led by Steven Schwartz, reports that red tomatoes typically contain about 95% of their lycopene as the all-trans-isomer, reported to be the most stable form. In tangerine tomatoes, on the other hand, the lycopene is present as tetra-cis-lycopene, a geometric isomer of all-trans-lycopene. Geometric isomers refer to two or more substances that have the same chemical make-up but the arrangement of the constituent elements is different, giving the substances different properties. According to the research, it is suggested that the tetra-cis-lycopene form is more bioavailable to humans, and could offer a more interesting source of the nutrient.
The researchers stated that the reason why the tangerine tomatoes predominantly contain the tetra-cis-lycopene is because they lack a specific enzyme that converts the cis- isomer to the more stable trans form.
The research is in keeping with a trend looking at different varieties of the fruit. Recently the purple tomato was studied and researchers found that its purple pigmentation is due to the presence of compounds called anthocyanins, and are the source of the blue, purple and red color of berries, grapes and some other fruits and vegetables. These pigments also function as antioxidants, believed to protect the human body from oxidative damage that may lead to heart disease, cancer and aging.
Click here to read more.
Have you ever wondered just how super some foods really are? Here’s just a peek at some of the healthy forerunners.
These are most commonly found in fatty fish-like mackerel, albacore tuna and salmon, and can reduce your risk of cardiovascular disease, according to the American Heart Association. Don't like the taste of fish? No problem. Now manufacturers are adding omega-3s to foods such as pasta, eggs, cereal and butter substitutes.
A number of studies over the years have shown that green tea's antioxidants may protect against some kinds of cancer and even help prevent heart disease. Now a wide variety of beverages are being promoted as containing green tea, including sodas, smoothies and even beer.
Known as the sunshine vitamin, the body can make vitamin D from casual sun exposure. Or you can consume vitamin D, which helps the body absorb calcium, in the form of fatty fish, egg yolks and fortified milk. You can also get it through many brands of orange juice.
Some evidence has shown that eating foods with good bacteria, known as probiotics, can help with the absorption of nutrients and maintenance of healthy bacteria in the gastrointestinal tract. Though commonly consumed via yogurt, they've recently been added to drinks and may soon be found in fermented vegetables and meat, according to the International Food Information Council Foundation.
Plant sterols and stanols gum up the body's system for absorbing cholesterol from food, causing the liver to take LDL, or bad cholesterol, from the bloodstream, according to the Harvard Heart Letter, a source of heart health information containing Harvard Medical School research. The substances are being added to foods ranging from granola bars to chocolate.
This nutrient has been shown to lower your risk of cancer and is easily found in foods such as oranges, broccoli, bell peppers and strawberries. But many manufacturers also add vitamin C to juices, cereals and just about everything else.
Fiber is crucial when it comes to making you feel full and keeping your digestive system regular. There are already lots of ways to get it--from beans and fruit as well as whole grains, nuts and vegetables. But fiber is increasingly being added to foods in the dairy aisle, as well as baking mixes, cereals and chips. 
Derived from cow's milk, whey protein contains amino acids, considered important for a healthy body. Traditionally taken in supplement form by athletes and bodybuilders, you can now find whey protein in more common products such as chocolate snack bars and flavored waters.
An antioxidant, vitamin E has been shown in studies to help prevent coronary heart disease and reduce the incidence of prostate-, breast- and colon-cancers. It can be found in nuts, vegetable oils, leafy greens and whole grains. It's also a popular additive in cereal, as well as milk and orange juice.
To read more about Super Nutritious Foods on Forbes.com, click here.
Save the Dates
Mark your calendars now for these upcoming ADS meetings! 2007 Technical Meeting 2007 Annual Meeting |
The Association for Dressings & Sauces
1100 Johnson Ferry Road
Suite 300
Atlanta, GA 30342
(404) 252-3663
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. Brussels, Belgium and Beijing, China. 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.