ADS Spring 2008 Newsletter
Heads UP!

2008 Technical Meeting

ADS 2008 Technical Meeting

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

May 4 – 6, 2008
The Peabody Memphis

May will be here before you know it! And with that comes May Day, Cinco de Mayo, Mother’s Day, Memorial Day and ADS’ famed Technical Meeting.
Planning efforts are in full swing for the 2008 Technical Meeting of The Association for Dressings & Sauces. This important meeting will feature the must-attend Information Open House, informative Packaging and Dressing Workshops, Dressing and Sauce of the Year taste-testing and voting, Package of the Year award voting, and numerous educational sessions designed to help your business achieve success.

Attend any or all of the ADS open committee meetings for updated information on the latest ADS and industry happenings. Open meetings include:

• Portion Control / Flexible Packaging Committee Meeting, 5/3 at 4:00 p.m.
• Emulsion Committee Meeting, 5/4 at 8:00 a.m.
• Quality Assurance Committee Meeting, 5/4 at 10:30 a.m.
• Consumer Awareness Committee Meeting, 5/4 at 3:00 p.m.

Make your way to Memphis early and take advantage of an additional networking opportunity sponsored by ADS! Attend the Meet 'n Greet Reception on Saturday, May 3 from 6:00 - 7:00 p.m. and get to know some of the newer meeting attendees.

Take a look at some of the upcoming presentations sure to address the issues facing the industry and potentially your business!

Development, Process Scale-Up Strategies, Equipment Design Strategies, and Process Engineering & Commercialization.

As you can see, this in one must-attend program! Don’t miss out on early bird registration.
Register by March 26 to receive discounted registration!

Information Open House
You won't want to miss the ADS Information Open House (IOH), an informal tabletop exhibit where you will have the opportunity to meet new members, establish business relationships and re-connect with current clients. Voting for the 2008 Package of the Year will also take place at this event.

Supplier members, if you haven't already reserved your tabletop, Click Here. For details, check the IOH Guidelines when you submit your tabletop reservation. 

Should you have questions regarding the IOH, please don’t hesitate to contact Headquarters at ads@kellencompany.com or call (404) 252-3663.

Member News

Welcome New ADS Members!

MANUFACTURERS
Makoto Dressings, Inc.
Primary Contact:  Thomas Cobb, President
644 Atlantis Road
Melbourne, FL  32904
Phone:  (321) 725-9085
Fax:  (321) 723-2624
E-mail:  cobbmakoto@aol.com
Products:  dressings

Wildly Delicious Fine Foods
Primary Contact: Cathie Wauchope, QA Manager
47 Railside Road
Toronto, Ontario Canada
Phone:  (416) 444-2011
Fax:  (416) 444-0010
E-mail:  cathie@wildlydelicious.com
Web Site:  www.wildlydelicious.com
Products: dressings, sauces, dips, tapenades and compotes.

SUPPLIERS
Johnson Quality Systems
Primary Contact:  Dennis Johnson, President
1341 W. Fullerton Avenue
Suite 366
Chicago, IL  60614
Phone:  (815) 980-9898
E-mail:  dennisjohnson.jqs@gmail.com
Offers consulting services in the areas of food safety, microbiology and general quality systems. 

NW Naturals
Primary Contact:  Steve Corson, Research Chef
11805 North Creek Parkway South
Suite A 104
Bothell, WA  98011
Phone:  (425) 285-2631
E-mail:  stevec@nwnaturals.com    

Ross Enterprises, Inc.
Primary Contact:  Mike Mitchell, Marketing Manager Food & Chemicals
Two Concourse Parkway, Suite 800
Atlanta, GA  30328
Phone:  (678) 259-8654
Fax:  (770) 351-0036
E-mail:  mmitchell@cdcsoftware.com 
Products:  Software Systems 

Silgan White Cap
Primary Contact:  Robert Reay, Vice President Sales
1140 31st Street
Downers Grove, IL  60515
Phone:  (630) 515-8383
Fax:  (630) 515-5326
Products:  Containers

In the Know

ADS was recently mentioned on Discovery Channel’s hit show “Cash Cab.”

About the show:
Unassuming people enter the "Cash Cab" as simple passengers taking a normal taxi ride, only to be shocked when they discover that they’re instant contestants on Discovery Channel's innovative game show. Ben Bailey, the host and driver of Cash Cab, then asks them general knowledge questions all the way to their destination. A correct answer is awarded cash and an incorrect answer means a strike. But, like baseball… three strikes and you’re out… out of the cab and onto the curb, that is.

The question asked was: “According to the Association for Dressings and Sauces, what are the most popular dressings in America?” The contestants got the top 5 in less than ten seconds!

Consumers Would Skip Convenience Packaging to Help the Environment

Research from The Nielsen Company shows that more than half of U.S. consumers would give up all forms of convenience packaging if it would benefit the environment. This includes packaging designed for easy stacking/storing at home, packaging that can be used for cooking or doubling as a re-sealable container and packaging designed for easy transport.

Nielsen also found that consumers are not as willing to give up packaging designed to keep products clean and untouched by other shoppers, packaging designed to keep products in good condition, and packaging that preserves products to make them last longer and stay fresher. Also on the list of “can’t pass up” is packaging information, including food labeling, cooking and usage instructions.

Additional stats found by Nielsen:

• More than half of U.S. consumers claim to recycle cans, bottles and/or newspapers all the time, with 20 percent recycling most of the time.
• Roughly 40 percent of consumers occasionally look for products with less packaging.
• Nearly 60 percent of consumers make an effort to buy fruits and vegetables at a local farmers’ market.

Click here To read more in the March 3, 2008 Progressive Grocer.

Fruit and Veg May Slash Gullet Risk

A study conducted by researchers from Kaiser Permanente Northern California and the University of California heaps more pressure on the Western diet pattern (high in fast food and meat), with the data indicating an adverse effect on the risk of Barrett’s oesophagus. The study was recently published in the American Journal of Epidemiology.

Barrett’s oesophagus, reported to be a precursor to oesophageal cancer, is cased by acid reflux, which typically occurs in adults in their 40s and 50s. The study recruited a group of people with Barrett’s oesophagus, a group of people with gastroesophageal reflux disease without Barrett’s oesophagus, and a group of healthy controls. A 110-item food questionnaire was used to evaluate dietary patterns.

Researchers found that strong adherence to the health-conscious diet was associated with a 65 percent reduction in the risk of developing Barrett’s oesophagus.

To read more about the study in the January 24, 2008 Nutra Ingredients, click here.

Fresh Takes on Dips and Spreads

Many of us still enjoy traditional snacking treats such as French Onion Dip and Spinach Dip, but our palates are always changing. Today, we seek healthier snack alternatives and the market is reflecting that. The 2007 Consumer Snacking Study, Information Resources, Inc. (IRI), Chicago, reveals the growth rates for healthier snacks and predicts dips or dip mixes will be a high-growth category in 2008.

Hummus
Hummus is mainstream and moving beyond the introductory Middle Eastern flavors. Hummus, made of chickpeas, garlic, olive oil and lemon juice, is served as a dip with such items as pita bread and fresh veggies and is often used in wraps. Nutritionally, it’s a terrific choice for snacking – it’s high in protein and fiber and has no saturated fat or cholesterol. The generic hummus base also provides a blank canvas for flavor experimentation.

Use suggestions are varied and often include the obvious dipping as well as topping baked potatoes, a spread on bagels, and as a condiment on burgers and sandwiches.

Salsa
Part of what drives sales of dips and spreads is that they are multifunctional and can be used as condiments and in cooking. Salsas have long been used to accompany meats and to create dishes like pizza, desserts and pastas.

Chunky is more of the bigger trend and salsa with fruits such as strawberries, pineapple, mango and peach are bold in the eye of the consumer. Also, salsas, with their tomato, vegetable or fruit base, provide sound nutrition and important phytonutrients.

Guacamole
“Guac” is another healthful crossover dip either on a salad or tortilla chip. The basic formula is mashed avocados, lemon, garlic, tomato and spices. Avocados are rich in vitamin C, vitamin E, fiber and monounsaturated fats. And a bonus… they are also sodium-free.

Yogurt-based creamy dips
We’re seeing more products using yogurt as a dairy base, due to the healthiness of yogurt. Yogurt has fewer calories and is higher in protein and has a lower fat content. As such, health-conscious consumers often substitute yogurt for sour cream.

The possibilities for dip and spread development are as boundless as the imagination. And today, consumers can snack for health rather than as a guilty indulgence.

To access the entire January 23, 2008 Food Product Design article, click here.

Hot and Healthy

Exotic spice blends are tempting consumers’ palates and boosting sales in a category that has become anything but bland.

Health and wellness benefits are attributed to the increased demand for spices. Consumers are sprinkling on flavors for benefits such as anti-inflammatory properties, digestion aid and weight control.

According to Suman Lawrence of United Supermarkets, people are becoming more adventurous in trying different flavors because of Food Network chefs and related exposure. Shoppers also tend to search for recipes with a specific spice flavor in mind. For instance, in January the following 10 spices were most frequently sought by home chefs perusing Allrecipes.com’s recipe database: curry, red pepper, mustard powder, vanilla, cumin, saffron, chili powder, paprika and the Indian spice garam masala.

The article stated the 2008 flavor forecast includes pairings such as: chile and cocoa, red curry and masa, poppy seed and rose, lemon grass and lychee, oregano and heirloom beans, coriander and coconut water, orange peel and natural wood, vanilla bean and cardamom, allspice and exotic meats, and rubbed sage and dry whiskey.

To read more, check out the January 28, 2008 edition of Supermarket News.

How Generations View Convenience

Convenience, as a consumer value and product benefit, has been on the table for as long as people have been rushing to put dinner there. Food companies and marketers continue to focus on convenience as a consumer need and food technologists have weighed in as well. As a result, terms like “quick,” “instant,” “minute,” and “ready” have become the norm for so many products.

But, the term convenience means different things for different generations – Boomers, Gen Xers, and Millenials. Take a look below at how the age groups differ as far as how they view convenience.

Boomers – Kitchen Competent (born 1946-64)
These individuals have skills in the kitchen and putting a meal on the table is not a problem. They connect to advertising that focuses on the value of time and remember the clever jingles that go along with it.

How they make a lasagna dinner:
Boomers prepare lasagna from scratch, and while it is cooking they make a salad from a head of lettuce, a tomato, and a pouch of dry Italian salad dressing mix. They next pop some garlic bread in the oven made from a loaf of French bread with margarine and garlic salt.

Generation X – Lost in Space (born 1965-77)
To the Gen Xer the term “scratch cooking” is unfamiliar. They were raised when education and careers were emphasized more than domestic skills. They also lack cooking ability and confidence and love the microwave.

How they make a lasagna dinner:
Gen Xers prefer frozen lasagna. They will pick up a loaf of garlic-flavored bread and will open a bag of prepped Caesar salad complete with croutons, grated Parmesan and salad dressing. While the lasagna is in the oven, they will help the kids with homework, pay bills online and surf the internet.

Millennials – The Cooking Curious (born 1978-2007)
This group is showing an interest in cooking. They are discovering the value of learning to cook not out of necessity but purely for the experience of it. Their behavior has a hybrid look to it. Weekend meals mean social scratch cooking, while weekday meals mean the microwave gets a workout.

How they make a lasagna dinner:
For Millennials, the lasagna experience is an authentic one and will most likely be a group effort. They will source tomatoes, garlic and basil for homemade sauce from a farmers’ market.  They also will make their pasta by hand, pick up fresh ricotta cheese and Italian sweet sausage, and prepare rosemary and onion focaccia. In addition, they will pull together an antipasti platter and source the best Chianti to pair with dinner.

Read the complete article in the December 7, 2007 issue of Food Technology.

Never Too Old To Rock ‘N’ Roll

Baby boomers wield great influence on foodservice’s future. The rock ‘n’ roll generation has changed foodservice, helping its popularity and mobility take hold. As such, boomers remain loyal QSR (quick service restaurant) users. The generation’s two-income households bankrolled casual dining’s growth.

According to Restaurant & Institution’s ‘New American Diner Study,’ 14.9 percent of boomers (those born between 1946 and 1964) say they visit a casual-dining restaurant at least once a week, whereas only 11.6 percent of Generation Y (ages 26 or younger) say they visit casual dining venues that often.

Boomers’ greatest impact on foodservice over the next few years likely will come from their championing eco-friendly operations, sustainable foods and health-and-wellness efforts. More than one third of boomers agree living a green lifestyle is important. Boomers are also most likely to say they purchase eco-friendly products. More boomers agree that it’s important that restaurants serve locally-grown and sustainable foods. And in general, boomers also make sustained effort to eat healthfully at restaurants.

So where are these boomers dining? Below are the top 10 restaurants noted in R&I’s recent study.

1. McDonalds
2. Subway
3. KFC
4. Burger King
5. Wendy’s
6. Taco Bell
7. Pizza Hut
8. Applebee’s Neighborhood Grill & Bar
9. Arby’s
10. Dairy Queen

To read more in the December 2007 issue of Restaurants & Institutions, click here.

Generational Marketing: Dancing to Different Tunes

Restaurant patrons have never been more diverse, and the marketing methods used to reach the different consumer bases must speak to individuals’ needs. More attention must be paid to specific marketing segments, including income levels and age groups, if restaurateurs are to reach all consumers. Generational marketing has never been more important.

Restaurateurs have long known that different parts of their consumer base have different needs and desires – food preferences, ambiance, and the marketing methods that speak to them.

Restaurateurs are seeing a number of enticing targets:
Members of Generation X (late 20s to early 40s) are entering their peak earning years. This group is made up of about 50 million, or about one in six Americans.

The Millenials (teens and 20s) are developing their lifetime purchasing habits. They represent another quarter of the population.

Baby boomers (ages 43 – 61) represent a quarter of the U.S. population and will remain an important piece of the marketing pie. Boomers and seniors still control more than half of the nation’s discretionary income.

The Mature Patron
Consumers over the age of 40 like to dine in and value the experience of restaurant dining along with good service and attractive ambience. They have somewhat traditional food tastes, but are also changing their eating patterns. They want more sophisticated, adult-oriented menus. They also may be interested in more healthy fare and willing to experiment with new flavors and tastes. They are value-conscious, loving coupons and tend to stick to structured mealtimes. Service is critical to over-40 consumers as is a comfortable ambience.

The Younger Consumer
Restaurants are the norm for younger consumers. This group consists of heavy users of chain restaurants and limited-serve restaurants. The consumer born after 1980 prefers burger franchises, pizza restaurants and other quick-casual establishments. This group of folks is less likely to eat traditional meals at traditional hours and may choose to snack all day. Taco Bell’s “fourth meal’ campaign was designed for this crowd. The younger consumer seeks accessible technology, such as Wi-Fi access, are drawn to modern, minimalist décor and exotic flavor profiles.

How restaurants are bridging generations:

1. They are offering a variety of portion sizes.
2. They are offering menu options for traditionalists and adventurous diners.
3. They are increasing emphasis on occasion-based marketing and staff training.
4. They tailor advertising and marketing efforts to depict the restaurant’s experience and welcome specific clienteles.
5. They are focusing on customer relationship management techniques including customized e-mail messages and offers.
6. They are changing the background music, both decibel level and tempo – to appeal to different demographics at different time of the day.
7. They are designing restaurants that provide an emotional tug for multiple generations (nostalgia/retro restaurant themes).

To read the entire article in the January 2008 issue of Prepared Foods, click here.

Surprising Factors Influence What and How Much We Eat

Obesity and diet-related illness are rising, even though Americans know the benefits of a balanced diet and exercise. Standard tools of economics only partially explain this and have a limited impact on improving consumers’ food choices. Behavioral economics reveals new possibilities for more healthful food choices.

A 2005 survey by the International Food Information Council (IFIC) found that at least 89% of American adults sampled indicated that they believe diet, exercise, and physical activity influence health. Such beliefs are reflected in the popularity of books, magazines, and weight-loss programs offering dietary and health advice. But recent consumption studies show that many of us are out of sync with dietary guidance. Many Americans eat too much sodium, saturated fat, and added sugar and too few fruits, veggies and whole grains. There is an intent to eat healthy, but many factors influence us to make food choices that could potentially harm our health.

Following the survey, recent studies have found that:

1. Payment options influence our choices.
2. Flat-rate versus pay-per-item is more preferred.
3. The shapes of bowls, plates and glasses can significantly influence how much we consume.
4. The availability of more colors or a color change (such as M&M candies and jelly beans) can prompt us to buy.
5. Alterations in food packaging or presentation can also prompt us to buy.

Click here to read more in the December 2007 issue of Prepared Foods.

Focus On Salad Components

In The Packer’s recent ‘Fresh Trends’ supplement, many common salad components were showcased, providing key information about who is purchasing the products.

Lettuce

Salad Mix

Spinach

Mushrooms

Pears

Apples

Grapes

Kiwi

Tomatoes

To read more, visit www.thepacker.com.

Save the Dates

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., 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

If you do not wish to receive future emails from ADS, click reply and type Opt-Out in the subject line. Your e-mail address will be removed from our database.