ADS Winter 2007 Newsletter
Heads UP!

2007 Annual Meeting – A Look Back

ADS 2007 Annual Meeting

Nearly 140 people met in Coronado, California, October 14-16, to learn and network. The two days of educational sessions and social events included five exceptional speakers who offered presentations on noteworthy topics such as:

• Organic Foods
• Teamwork
• Produce Industry Efforts to Restore Consumer Confidence
• Crisis Communications
• Industry Consolidation

To view a detailed meeting summary or the various speaker presentations, visit the ADS Web site (Members-Only Section) at www.adsmembers.org, under Events.

Special thanks to all of our Annual Meeting Sponsors. Because of your gracious donation, the 2007 Annual Meeting was a terrific success!

ADS Dressing, Sauce, and Package of the Year Awards Announced

Dressing of the Year	Sauce of the Year	Package of the Year

During the General Session of the 2007 Annual Meeting, ADS’ Chair, Dick Anderson, T. Marzetti Company, announced the recipients of the 2007 ADS awards. Congratulations to:

2007 Dressing of the Year
Chipotle Ranch Dressing
Cains Foods, L.P.

2007 Sauce of the Year
Hawaiian Glaze
Green Garden Food Products, Inc.

2007 Package of the Year
Hellmann’s Easy Out! Mayonnaise Squeeze Bottle
Unilever

Also taking place at the 2007 Annual Meeting were the following Committee meetings: ADS’ Board of Directors, Consumer Awareness Committee; Executive Technical Board; Membership Council; Portion Control/Flexible Packaging Committee and Supplier Advisory Committee.

ADS treasures its active member participation, and if you have interest in being a valuable part of any of these Committees, please contact Headquarters. 

ADS’ new Mission Statement was also unveiled during the Annual Meeting with an ongoing focus on historical core member products.

Also unveiled were some key objectives to support the new Mission Statement.   The new Mission Statement can be viewed on the ADS Web site.  Click here.

ADS Annual Event Winners

ADS golfers brought their game and showed their skill on the greens! A big “thanks” goes out to our golf ambassadors: Michael Sherrill of M.G. Newell Corporation and Bill Zito of Enercon Industries.

1st Place Team
Jeff Kroening, Jai Kugaraj, Mike Maney, Larry Larsen

2nd Place Team
David Coles, Joe Colucci, Mary Jane Knight, Guy Niemiec, George Reisinger

3rd Place Team A
Tim Ferrel, Barry Horne, Kristin Prentice, Mike Starer, Jerry Zajaczek

3rd Place Team B
Jennifer Altstadt, Roger Arnold, Rick Duggan, Rich Hamerschlag, Michael Sherrill

Closest to the Pin (Men’s)
Mike Maney

Closest to the Pin (Women’s)
Mary Jane Knight

Longest Drive (Men’s)
Brian Boor, Mike Maney, Michael Sherrill, Jerry Zajaczek

Longest Drive (Women’s)
Melonie Reisinger

Longest Putt (Men’s)
Gary Perry

Longest Putt (Women’s)
Tarai Maderich

Most Accurate (Men’s)
Ed Lutenbach

Most Accurate (Women’s)
Jennifer Altstadt

Bocce Tournament

ADS’ Annual Bocce Ball Tournament took place in a stunning outdoor venue this year. Special thanks go to Bocce Ambassadors Bob and Ilene Kellert of Bender-Goodman Co., Inc. for a job well done. ADS congratulates the following members for their achievements during this activity:

Women's Singles 
Kyle Anderson

Men's Singles
Terry Van Winkle

Doubles
Matthew & Lisa Moore

Tennis Tournament

Once again, avid tennis players played in the ADS Tournament during this year’s meeting. Many thanks to Jim Garner of CP Kelco who acted as Ambassador for this tournament. ADS congratulates the following winners: 

Women's High Score 
Wanda Jurlina
 
Men's High Score
Webber Neal

Congratulations are also in order for Darian Fuselier.  He won the random drawing for members who completed the Annual Meeting evaluation. Darian won a $100 card gift card, which will come in handy during the holidays!

ADS Leadership

The new 2008 slate of ADS Officers and Directors was also elected during the general business session of the ADS Annual Meeting.

The 2008 Officers are: Chair, Steve Dabrow, Chelten House Products, Inc.; Vice Chair, Jim Stangl, Ventura Foods, LLC; Treasurer, Mary Jane Knight, The Carriage House Companies, Inc.; Secretary, Mike Bauer, Unilever and Immediate Past Chair, Dick Anderson, T. Marzetti Company.

The Directors include: Kyle Anderson, Green Garden Food Products, Inc., Wendell Christoff, Litehouse, Inc.; Rick Duggan, Cains Foods, L.P.; Tarric El-Sayed, The Clorox Company; David Ervin, Kraft Foods, Inc.; Darian Fuselier, Reily Foods Company; Jim Garner (SAC Liaison), CP Kelco; Bill Lewis, Bay Valley Foods; Matthew Moore, Mizkan Americas, Inc.; Judy Turner (ETB Liaison), Tate & Lyle; and Jerry Zajacek, The C.F. Sauer Company.

2008 Technical Meeting

Join us at the ADS Technical Meeting for
“Insights, Innovations and All That Jazz”

May 4 – 6, 2008
The Peabody Memphis Hotel
Memphis, Tennessee

Planning for the 2008 Technical Meeting Underway

Planning efforts are in full swing for the 2008 Technical Meeting of The Association for Dressings & Sauces. 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 and workshops designed with your specific technical needs in mind. Look for additional information to come your way in the coming months.

We look forward to seeing you there!

Here’s a sneak peek at some of the exciting sessions you can look forward to:

Fun Memphis Factoids: Memphis is the site for some major motion picture films: Great Balls of Fire, Silence of the Lambs, The Firm, The Client, A Family Thing, The People vs. Larry Flynt, Cookie's Fortune, Cast Away, 21 Grams, 40 Shades of Blue, Walk the Line, Hustle & Flow and Black Snake Moan. 24 of the 97 stars featured in the Rock 'n' Roll Hall of Fame are from within a 100-mile radius of Memphis. Memphis is the only five-time winner of the nation's cleanest city award. The Piggly Wiggly, the world's first self-service grocery store, opened in Memphis in 1916. Memphis is the Pork Barbecue Capital of the World

Association News

2008 Membership Renewals

Invoices have gone out!  Renew your corporate membership with the only Association that specifically caters to the dressings and sauces industry!  Updates for the 2008 ADS Directory were also included with your membership renewal.  Please have all materials, along with your dues payment, submitted to Headquarters by January 1.  We look forward to your participation in 2008!

Dressing of the Year/Sauce of the Year Submissions

The Dressing of the Year and Sauce of the Year awards are presented by ADS to recognize and celebrate delicious dressing and sauce products. Nominations for the award are received from ADS members and are then voted on by members at the ADS Technical Meeting via a blind taste test.
 
Click here to view guidelines as well as to download entry forms. Don’t miss the opportunity to enter your delicious retail OR foodservice product! Sample and entry form must be submitted to Headquarters by January 11, 2008. 

Package of the Year Nominations

The Package of the Year Award is presented by ADS to increase the awareness of packaging in general and to celebrate the accomplishments of the packaging industry for dressing, sauce and condiment-related packages. The nomination deadline for this award is March 17, 2008. ADS members vote on their favorite package during the ADS Technical Meeting at the Information Open House. The package must have been introduced to the market since January 1, 2007. Look for an e-mail to be sent soon outlining the criteria and nomination guidelines.

Kitchen Spaces Segment Wrap
As part of the 2007 Consumer Awareness Program, ADS agreed to participate in a thirty minute episode of the ongoing national television series, "Designing Spaces Special: Kitchen Spaces." Kitchen Spaces is a magazine style show that entertains and educates viewers on all things kitchen-related. The show targets women 24 - 58 years old. 

In the “Healthy Recipes and Tips for New Years Resolutions” episode of Kitchen Spaces, registered dietitian Ruth Carey represents ADS touting the health benefits of salads and salad dressings. Promotion efforts for the show are underway and include a press release distributed to magazines nationwide as well as a full-page, four color print ad to run in magazines such as Woman’s Day, and Better Homes & Gardens.

Airings are targeted for January 18 - 20, 2008 between the hours of 7:30 a.m. to 10:30 p.m. and distribution includes a combination of any or all of the following networks: Food Network, WE (Women’s Entertainment), and eighteen ABC, NBC, CBS, PAX, UPN and Fox network affiliates. The show will also be featured via streaming video on www.kitchenspaces.tv. Following the airdates, the ADS segment will be added to ADS’ Consumer’s Web site and to the Salad A Day Web site.
  
In addition to the ADS piece, the episode also will showcase products/services by PepsiCo, Quaker Oats, TransOcean Products, and The Flax Council of Canada.

Member News

Welcome New ADS Members!

MANUFACTURERS
Wildtree, Inc.
Primary Contact: Judith Montie, Owner
555 Jefferson Boulevard
Warwick, RI  02886
Phone:  401/732-1856
Fax:  401/732-1968
E-Mail:  jmontie@wildtree.com
Products:  Sauces

SUPPLIERS
ConAgra Food Ingredients
Primary Contact: Dan Hemming, Senior Food Scientist
705 East Whitmore Avenue
Modeston, CA  95358
Phone:  209/538-5495
E-Mail: dan.hemming@conagrafoods.com
Products:  Ingredients

OmegaPure
Primary Contact: Hope Hale, Senior Marketing Manager
2101 City West Boulevard
Building 3, Suite 500
Houston, TX  77042
Phone:  877/866-3423
Fax:  713/940-6111
E-Mail:  inquire@omegapure.com
Products:  Fish oil

Phoenix Packaging
Primary Contact: Jose Neto, Industrial Sales Manager USA
3900 Pembroke Road                                     
Hollywood, FL  33021
Phone:  305/332-9299
Fax:  954/367-0355
E-mail:  jose.neto@grupophoenix.com 
Products:  Rigid plastic contacts for portion packaging 

Plastican Inc.
Primary Contact: Richard Bohlen, Marketing
25 Tucker Drive
Loominster, MA  01453
Phone:  978/728-5022
Fax:  978/728-5043
E-Mail:  rkbohlen@plastican.com
Products:  Rigid containers (1.5-6.5 gallon pails)

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. Refer your business contacts today!

ADS Buck Recipients awarded at the ADS 2007 Annual Meeting:

• Barbara Sacheli-Peters of ISP Food Ingredients for the referral of Rich Products Corporation

• Emru Erten of Ventura Foods, LLC for the referral of Ecolab, Inc.

• Cecilia Redding of The Wizard’s Cauldron for the referral of Romaco, Inc.

• Paul Pratt of T. Marzetti Company for the referral of Sensus Flavor Ingredients

• Dave Crum of Pacific Harvest Products for the referral of OmegaPure

• Roger Arnold of Sparboe Foods for the referral of Wildtree, Inc.

• Dave Nesi of Label Makers, Inc. for the referral of Phoenix Packaging

For more information about the ADS Bucks program or for membership materials, contact Jacque Knight at jknight@kellencompany.com or call 678-303-2973.

In the Know

Serving New Tastes

Salad’s image as a health food has helped the category to grow quickly, with seafood, Asian, Southwestern and Mediterranean particularly popular.

Salads have been extremely popular this year, as consumers’ growing desire for foods with a “fresh” and “healthy” profile stimulates operators to find creative ways to fill those needs. High on the list of favorites are: seafood salads, Asian-influenced salads, Southwestern salads and Mediterranean and Greek salads.

Technomic’s research shows today’s consumers want salads they cannot easily make themselves at home, so offering a salad with a wide variety of ingredients, or a “create your own” salad, can be the perfect opportunity to provide something customers perceive as unique and special.

Consumers who say they are trying to “eat healthy” tend to purchase salads more frequently. Perhaps this is because purchasing a salad lets them eat something viewed as “good for them,” or because it guarantees a full serving of vegetables.

Forty–three percent (43%) of consumers indicate they are likely to purchase a salad if it is unique or new to them and sounds appealing, according to Technomic’s “Salad Category Report.”

Full Service Salads
While interest in seafood on the part of American consumers is at an all-time high, it may be that the price premium commanded by these salads could, to some extent, limit their growth potential in the large chains.

Ethnic, Emerging and Niche Trends
Pasta and noodles were incorporated into salads at the Top 250 FSRs (full-service restaurants) and limited-service restaurants but not in the independent restaurants and emerging chains. As consumer interest in fresh produce and low-carb choices accelerates, interest in pasta salad is declining.

Among the most striking ethnic trends, Mediterranean-influenced (particularly Greek) salads are gaining the spotlight.

The rise of Southwestern salads coincided with the decline of Cajun blackened meats, which completely disappeared from Top 250 salad menus in the past year. Buffalo seasoning also became less prominent. This may indicate that consumers with a taste for spice and heat may be substituting such items with more Mexican/Southwestern-oriented flavors.

Greek and other Mediterranean cuisines continue to be popular, and there are numerous other traditional Mediterranean salads still to explore, such as Tuna Nicoise (from the French Riviera).

Salad-centric Concepts
At restaurants, salads work to grow the customer base by offering something for just about everyone. In addition, they are a cost-effective way to introduce trendy, ethnic flavor profiles. Something as simple as a cucumber-wasabi dressing or Asian peanut dressing capitalizes on the growing appeal of Asian flavors—one of the most important taste trends of the past year.

The salad category is fiercely competitive, and competition comes from many segments. The major chains and other emerging salad operators will continue to compete, particularly in the quick-casual realm, by focusing on what makes a salad appealing in the first place: high-quality ingredients, interesting flavors, fresh, globally-inspired dressings and a commitment to speed and convenience for the customer.

Click here to read the entire article in the November 2007 issue of Prepared Foods.

Kids Eat More Fruits, Vegetables When Schools Offer Salad Bar

According to a press release posted on Newswise on December 6, 2007, a University of California Los Angeles (UCLA) study has found that elementary schools can significantly increase the frequency of fruit and vegetable consumption among low-income students by providing a lunch salad bar.

The findings, published in the December issue of Public Health Nutrition, show that the frequency of students' fruit and vegetable consumption increased significantly — from 2.97 to 4.09 times daily — after a salad bar was introduced. In addition, students' mean daily intake of energy, cholesterol, saturated fat and total fat declined considerably.

"One of the major contributing factors to the high rate of overweight children in the United States is that they do not consume the daily recommended servings of fruits and vegetables," said lead author Dr. Wendy Slusser, assistant professor of pediatrics at Mattel Children's Hospital UCLA and the UCLA School of Public Health. "Increasing the availability and accessibility to healthy foods is one way to improve children's diets. In turn, this sets up opportunities for kids to have repeated exposure to healthy food and positively impact their choices."

The UCLA study was conducted at three Los Angeles Unified School District elementary schools participating in the salad bar program and the U.S. Department of Agriculture's reimbursable lunch program. Study participants included 337 children in grades 2 through 5. Children were interviewed using a 24-hour food-recall questionnaire, both before and after the salad bar intervention — in 1998 and 2000, respectively.

The salad bar program was developed together by LAUSD Food Services and Occidental College in Los Angeles.

"The results are clear — if we provide fresh fruits and vegetables in kid-friendly ways, we will increase consumption," said school board member Marlene Canter. "I am excited to see that our efforts to find new and creative ways to improve our students' nutrition and help reduce obesity are working."

Eating a variety of fruits and vegetables can improve health by increasing amounts of vitamin C, phytonutrients, potassium and fiber in the body and displacing energy-dense fatty foods.

To check out the entire press release on Newswise, click here.

School Lunch Study

Weekly Reader Research conducted a study this summer with more than 1,500 kids ages 6-18. The study confirmed that if kids could change their school lunch, many would add a salad bar. This was actually the #3 choice for most of the participants.

Educating kids about healthy eating is also directly tied to how kids perceive healthy eating. Those who received healthy eating education in school were more likely to try to eat balanced, healthy meals and exercise regularly. In addition, those who learned about healthy eating were also more likely to discuss healthy eating with their families so the communication goes from school to home.

Here are some additional fun facts learned from the study:

• Less than half of the kids surveyed thought their schools did a good job at both educating them and serving healthy foods at mealtime.

• Those who try to eat healthy, balanced meals care more about the foods they eat and pay close attention to the quality and nutritional value of the food they eat. They are also more apt to read nutrition labels on the foods they eat.

• Healthy eating education makes an impact on students’ interest in exercising regularly. Eighty percent (80%) of those who received healthy eating education also exercise regularly compared with 62.4% of those who did not receive healthy eating education.

• More than 44% of schools have a soda machine. Soda machines are more prevalent in schools where kids do not learn about healthy eating and in schools where kids buy their lunch more often.

• When it comes to TV advertising, most kids either strongly agree or agree that companies should not be allowed to advertise unhealthy foods on kids programming on such channels as Nickelodeon and Cartoon Network.

Nutraceuticals Could Bridge Gap in Healthy Snacks

More than 20% of American consumers indicate they now seek healthier snacking options, according to Datamonitor, spelling opportunity for healthy ingredient manufacturers.

Consumer priorities are slowly shifting toward better-for-you foods, which could create further potential for the nutraceutical industry to collaborate with snack food makers as they look to enhance the healthy profile of their products.

But, according to a new survey from Datamonitor, there are two obstacles to this pursuit of healthy snacking: taste factors and the credibility of the healthy potential of traditional snacks. The survey found that consumers are not willing to sacrifice taste in their quest for healthy snacks - backing up findings from previous surveys.

Apparently 80% of men and women in the US and Europe agreed companies need to enhance the flavor and tastiness of healthy products.

The key for manufacturers is to find the balance between health and taste that will keep consumers coming back for more and make them feel good about their choice.

The market analyst surveyed 1,000 consumers in the US. Of the respondents, 24.4% indicated that over the past 12 months they had been "much more" likely to look for food and drink that is both convenient and healthy. While 36.7% said they had become "slightly more" likely to over that same period.

Snack food manufacturers have been aiming to reduce ingredients such as trans fats and salts, but there is perhaps further room for the makers of fortifying ingredients to bridge the health gap for consumers.

According to Datamonitor, "health" has become a growing product claim among typically unhealthy snack categories such as confectionery and savory snacks. These are now moving beyond focusing just on reduced fat or sugar, and on to functional benefits such as added vitamins or antioxidants.

More than a third of the survey participants said they had looked for small indulgences to offer them an escape from daily pressures with greater regularity.

To read more of the article in the September issue of Food Navigator, click here. 

Some Like It Hot

How boomers' failing taste buds are shaping the future of American food

If you have browsed a supermarket in the last few years, you can't help but notice the shelves are on fire with items labeled with ‘Spicy Guacamole,’ ‘Hot 'n' Spicy Buffalo Style’ and ‘Cayenne Garlic Hot Sauce.’

Well, restaurants are no different. McDonald's has its Chipotle BBQ Snack Wrap and Friday's has its Wicked Wings. The spice-driven cooking of India, Thailand, and China is responsible for the increase in American takeout dollars every year. It's obvious that Americans have developed an addiction to spicy foods.

Why is hot so hot? The explanation is that the nation has an increasingly adventurous palate. Immigration and prosperity have made Americans more sophisticated eaters, pushing wasabi peas into the mainstream, along with chili-Thai lime cashews, cayenne chocolate bars, and other high-octane combinations.

But some food scientists and market researchers think there is another reason for the broad nationwide shift toward bolder flavors: The baby boomers, that huge, all-important demographic, are getting old. As they age, they are losing their ability to taste - and turning to spicier foods.

Chiefly because of degenerating olfactory nerves, most aging people experience a diminished sense of taste, whether they realize it or not. But unlike previous generations, 80 million boomers have broad appetites, a full set of teeth, and the spending power to shape the entire food market.

"There's no question that as the baby boomers are aging they're losing their taste buds, and as a result they're drawn not only to more spicy foods, but to more flavorful foods of all kinds," said Phil Lempert, a food market analyst who runs SupermarketGuru.com, which tracks consumer trends in supermarkets and restaurants. "So we're seeing sweet things be even more intense in their sweetness. And look at sales of salsa," he said. "First the big seller was mild, then medium, and now hot, and that really correlates with the population boom."

Older adults have the highest preferences for boldly flavored cheeses, such as blue, feta, and Gorgonzola, according to Sloan Trends Inc. in Escondido, Calif., which tracks behavioral and consumer habits in food and nutrition.

Increased spiciness is just one of many ways the wealthiest, most influential demographic group in history is changing how we eat. Market research shows boomers have helped drive consumer demand for organic foods, grab-and-go foods, nutritionally enhanced products, and fresh local produce.

What's known is that at a certain age - after about 40 for most people - the number of nerve receptors in the nose and tongue that respond to smell and taste dim and decrease. As that happens, complex flavors become duller. Sweet and sour tastes decline sharply; salty and acidic tastes remain brighter for longer.

A list of foods in the sensory irritant category reads like a roster of modern flavorings: habanero, jalapeno, black pepper, horseradish, ginger, cinnamon. All of them - generally lumped together as "spicy" or "high-flavor" - help kick up the overall sensory experience of eating.

Click here to read the complete article in the October 2007 issue of the Boston Globe.

Teens Getting a Bigger Piece of the Pie

Food and drink makers need balance between style and substance to capture a slice of the growing market for teen-targeted products, Mintel tells FoodNavigator-USA.com in the first of a series of exclusive articles contributed by global market research firms.

"No one understands me" is the remark heard ‘round the teenage world. The familiar statement has registered with at least one group, which has taken the call for attention to heart. Realizing that teenagers are still an untapped market for tailored food and drink products, many food manufacturers have launched products designed specifically for the teen consumer.

According to the October 2007 issue of Food Navigator, across the globe, Mintel Global New Products Database (GNPD) observes a burgeoning trend towards teen-centric food and drink marketed via teen-friendly advertising.

These customized new products attempt to attract teenagers the way that sugar-coated cereals attract children or 'light' dessert products attract dieting adults. They single out the teen, making him or her feel unique and desirable and therefore, making him or her crave the product that brings on those feelings.

This movement towards teen-focused advertising in food and drink seems wise. Teenagers represent approximately 25 million citizens in the US alone, making them a substantial part of the population.

Additionally, many teens influence what their parents purchase at the grocery store. In a 2006 consumer survey by Mintel, over 80 percent of US teens reported helping their parents choose grocery items at least some of the time.

For their influence, their fervent beliefs and their mere numbers, food and drink manufacturers around the globe want to secure the teen consumer as a purchaser and follower.

Style Sells
Food and beverage companies targeting teens often market their products with packaging and branding that rings a bell with teen culture.

Some brands take it a step further, using designer labels to zero in on the more fashionable teenager. In the US, Coca-Cola launched Von Dutch energy drink in the latter part of 2005. Packaged in a hip camouflage can, the product - named after the trendy, teen-friendly fashion label Von Dutch - markets for stylish males and females younger than the average energy drinker.

Substance Sustains
During an average day, teens have many occasions to select and prepare their own food, including the unique after-school period.

Beyond making food preparation moreconvenient for teens, some manufacturers look to offer them better nutrition. In line with escalated global interest in healthy living, Mintel shows new food and drink launches designed specifically for active teens.

As food and drink manufacturers continue trying to tap into the needs and desires of teenage consumers, Mintel expects to see substantial teen-centric product development globally.

For more information, click here to read the article in the October 2007 issue of Food Navigator.

Consumer Demand and Today’s Shrinking Entrée

The traditional entrée is shrinking, taking the form of small plates and snacks. Entrées that have staying power are convenient, diverse and easily portable.

According to Technomic’s “Snack Category Report,” as time-deficient consumers look for ways to satisfy their appetites without sitting down to a full-sized meal, snacking has continued to grow.

Among the findings of Technomic’s research are that nearly all adults snack between meals from time to time; snacks are perceived less by their content than by price; supermarkets have become a preferred venue for snacks; and taste and convenience are the primary drivers in choosing a snack.

Of the adults surveyed for the study, 97% said they snack between meals at least occasionally, which comes as no surprise. Perhaps more interesting is how consumers define snacks, where they get snacks and what they eat as a snack.

When asked the most important factor they consider when choosing a snack, consumers overwhelmingly said taste. Although this may not be surprising, it is a very important point for foodservice operators to consider.

Consumers have very specific ideas of what they consider a snack. Each of these expectations—inexpensive, convenient and tasty—can be met by both limited-service and full-service restaurants. Lifestyle trends indicate that the snacking habit will only grow in the future, so it will be more important for restaurateurs to incorporate flavorful snack items on their menus, positioning them as convenient and below the $3 price ceiling.

Re-inventing Entrées to Go
The quality of the traveling entrée is most important. In this competitive environment, building takeout business requires careful attention to both food quality and cost control. The 1,500 consumers surveyed for Technomic’s new “Takeout Category Report” revealed that the taste and integrity of takeout fare are of the utmost importance.

While patrons appreciate convenient features like curbside pickup and dedicated parking, their top priorities center on being able to duplicate “at-the-restaurant” quality in the comfort of their homes.

Home cooking away from home is gaining steam. Meal assembly centers resurrect the dream of home-cooked dinners for busy families who lack the time, skill or desire to prepare meals from scratch and do not want to expend time and energy in grocery shopping, cooking and cleanup.

Other perceived benefits of meal assembly centers include:

• A value-oriented alternative to dining out, with meals averaging $3-$3.50 per serving.
• Homestyle comfort foods with broad appeal such as chicken bakes, lasagna, enchiladas, casseroles and soups.
• Ever-changing menus (most change monthly) and theme menus (such as a Father’s Day celebration, a summer barbecue or a Mediterranean meal).
• Meals that are perceived as better-tasting, fresher choices than traditional retail frozen foods (although freshness usually is not a core positioning—canned soups, sauces and vegetables are used by most centers).
• Healthy, nutritious meals (with some centers offering a special menu of health-oriented dishes).
• Kids have more meal options—dishes with broad family appeal or even a separate children’s menu.
• Alternative party venues (some centers offer private sessions for occasions ranging from baby showers to corporate team-building exercises to singles’ nights).
  

Menu Inspiration from Retail
Insights from the retail side also demonstrate the trend, as chains such as Whole Foods and others go head to head with the “Food Away From Home” category with prepared takeout foods of their own. Many Whole Foods stores have expanded their prepared food departments to incorporate stations such as a wood-burning pizza oven, a hot dog grill for “all-natural” franks or an exhibition stir-fry station at which customers first select ingredients.

The Challenge is Innovation
Restaurant operators face an uphill battle when it comes to innovation—keeping the consumer engaged is key, and flavors play a central role. Consumers are looking for bolder flavors and unfamiliar foods. A recent Technomic consumer survey found that 64% of consumers would like to try unfamiliar flavors. Some 74% of those looking for unfamiliar foods also are looking for bold, unique flavors, and 72% are looking for new flavors within ethnic cuisines.

The ethnic approach adds newness and provides an innovative experience for the customer. Many operators are meeting this demand by increasing ethnic offerings, as well as by injecting bolder flavors into dishes.

Click here to read the entire article in the November 2007 issue of Prepared Foods.

Save the Dates

Happy Holidays!

The ADS Staff wishes you and your family
a happy and safe holiday season!

The Association for Dressings & Sauces
1100 Johnson Ferry Road
Suite 300
Atlanta, Georgia 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., 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.