ADS Summer 2008 Newsletter
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2008 Annual Meeting

Driving Growth & Sustainability Through Innovation
October 5 – 7, 2008
Naples, Florida
Naples Grande Beach Resort

Get to know the Naples area prior to our meeting. A city that has seen tremendous change over the years, including weather-related catastrophes, has sustained and remains one of Florida’s top tourist destinations.

Naples Florida History and Culture

Throughout the 1870's and '80's, magazine and newspaper stories telling of the area's mild climate and abundant fish and game likened it to the sunny Italian peninsula. The name Naples caught on when promoters described the bay as "surpassing the bay in Naples, Italy."
 
In 1887, a group of wealthy Kentuckians, led by Walter N. Haldeman, owner of the Louisville Courier-Journal, purchased virtually the entire town of Naples. One of the first improvements Haldeman and the Naples Company made was to build a pier 600 feet into the Gulf of Mexico. The unusual "T" shape allowed large ships to dock easily. Despite being destroyed and rebuilt three times, the pier's "T" shape remains.

Today, Naples enjoys unparalleled prosperity. And the area's unrivaled sport fishing, hunting, boating, sun bathing and beach combing attract people today just as it did a century ago.

The 2008 Annual Meeting also boasts format changes that will have attendees talking…to each other and to industry colleagues! They will come away with fresh perspectives and solutions to the latest challenges facing the dressings and sauces business today.

As long as it’s on everyone’s mind, let’s talk about it. Sustainability, that is.

Here’s a peek at what’s in store in Naples...

Sustainability... seeking meaningful solutions to the “green” movement. Ron Sherga of Sher-Results, LLC will kick-off Monday’s meeting with an overview on this notable topic. Mike Bauer of Unilever, Amanda Holder of Berry Plastics Corporation and Bill Brewer of Summit Energy will next share their insights on sustainability practices, with a panel discussion to follow. Attendees will then finish out the morning with Small Group discussions to continue to probe the topic of... what else… sustainability! 

Tuesday’s program will focus on industry Trends… in both the retail and foodservice sectors. Harry Balzer, vice president of The NPD Group, will join meeting attendees on Tuesday, October 7, to share retail market information on consumer trends, behavior, attitudes and usage motivators of condiment consumption. A presentation on foodservice trends by Jeff Basalik of Kraft Foods, Inc. will round out the latest in trend information. A Hot Topics session will wrap up the morning with small, informal group discussions on areas you want to discuss. Topics will be selected based on attendee recommendations gathered during the registration process.

In short, this is one ADS Annual Meeting you can’t afford to miss!

Look for online registration to open very soon. And remember, the early bird gets the worm – in this case, a discounted registration fee and the option to submit your ‘hot topics’ ideas.. Make your reservations no later than August 27!

2008 Technical Meeting in Review

2008 Technical Meeting
Insights, Innovations & All That Jazz

Located in the home of the blues, the 2008 ADS Technical Meeting had
excellent attendance with almost 230 participants!

The meeting, held at The Peabody Memphis in downtown Memphis, Tennessee, May 4 – 6, boasted a lineup of industry experts and numerous networking opportunities.

Noteworthy topics ranged from differences in third party audits and an overview of shelf life and sensory analysis to organic certification and auditing and sourcing ingredients from overseas markets. Take a look at the various presentations given at the Technical Meeting. Just click here to access the Members-Only Site.

Also featured at the Technical Meeting was the ever-popular Information Open House, an informal tabletop exhibit designed for manufacturers and suppliers to meet and discuss individual products, services and needs.

Committee Highlights:

ADS leadership, including the ADS Board of Directors, the Executive Technical Board and a number of working committees, met in Memphis to review priorities and discuss pertinent industry issues. To learn more about these Committees, click here. If you're interested in joining one of the Committees, please contact Headquarters.

The following is a brief overview of each of the Committee's spring meetings.

Consumer Awareness Committee

The Consumer Awareness (CA) Committee directs activities to raise product awareness and position dressings and sauces as part of a healthy diet. The Committee, led by Chair Dick Anderson of T. Marzetti Company, met to discuss many timely topics including:

• PBS Segment: “Spotlight On Salads and Salad Dressings” – Part of the 2008 Consumer Awareness program, the segment features registered dietitian Beth Hubrich reviewing ADS’ health benefits research as well as the benefits of consuming salad dressings with fresh fruits and vegetables in salads. Uplink to PBS affiliates occurred May 29, 2008. The segment will be posted on the ADS Consumer’s Site following its airing on PBS.

• An Omnibus Survey will be fielded in the fourth quarter of 2008 in preparation for 2009 promotion efforts, with a possible focus on the consumer’s perspective of the economic value of a salad in correlation to the health benefits.

• May as National Salad Month - In an effort to promote this key month, an ADS press release titled "Step on Up to National Salad Month This May" was distributed to the media and placed on a newswire service on May 1 as well. Click here to view the release under “Press Room” on the ADS Consumers Web site.

Emulsion Committee

The Emulsion Committee meeting was well attended. Chair Jim Patacchiola of Ken's Foods, Inc. led the Emulsion Committee meeting on Sunday, May 4, 2008.  The following presentations were made:

"Evaluation of the Stability of a Mayonnaise-Type Emulsion Substituting Whey Protein for Egg"  

"Effect of Water Hardness on Pourable Salad Dressings"

These presentations reflected work undertaken by two subcommittees during the year. The Committee will next focus its efforts on the following projects: 

• "The Effect of Oil Type and Quality on Emulsions"

• "Development of Standard Formulas for Sauces"

Look for updates on these projects at the next Emulsion Committee meeting to be held in Forth Worth, Texas in conjunction with the ADS 2009 Technical Meeting.

Executive Technical Board

The Executive Technical Board (ETB) directs and supervises the Technical Program, working with staff and members to determine the programs of greatest benefit to members and to coordinate activities. Chair Judy Turner of Tate & Lyle led the meeting on Sunday, May 4, 2008.

As a service to ADS members, the ETB has undertaken a project to develop a white paper on the critical factors to control pathogens in salad dressings formulated in the pH range of 4.2 – 4.6.  An overview of the white paper was presented by Jackie Kane of The Clorox Company and ETB member during the General Session on May 5. The presentation, "Best Practices for Product Design and Manufacture of Salad Dressings Formulated in the pH 4.2 - 4.6 Range" was well-received. The white paper will be shared with ADS members, once finalized.

Membership Council

The Membership Council, led by Chair Pete Leitner of Admix, Inc., discussed prospecting activity as well as member retention. Additionally, the Council has developed action plans targeting primary prospects. If you know of a potential ADS member, contact Headquarters for assistance.

Portion Control/Flexible Packaging Committee

Christine Schaefer of Alcan Packaging, Inc. led the Portion Control/Flexible Packaging Committee meeting on Saturday, May 3, 2008.   

During the year, the Committee planned activities related to the Portion Control/Flexible Packaging Systems workshops held May 5 and May 6 during the Technical Meeting. Workshop attendees commented that the material presented on both days was very informative.

The Committee also updated the Portion Control/Flexible Packaging Survey, which serves as a tool to determine current packaging issues facing the industry and to identify areas of focus for future Committee projects. The 2008 Survey was distributed to ADS Manufacturer members online and during the Technical Meeting. The survey results will be posted on the Members-Only section of the ADS Web site in the near future.

The Committee also developed a new document, "Risk Assessment Guidelines for Packaging Materials," which was developed to assist ADS members in assessing potential food safety risks associated with packaging materials. Once finalized, the guidelines will be posted on the Members-Only section of the ADS Web site.

Quality Assurance Committee

Chair Jackie Kane of The Clorox Committee led the Quality Assurance Committee (QAC) meeting on Sunday, May 4, 2008. The Committee approved revisions to the following documents:

• Section VI, "Bulk Carrier Guidelines" of the Quality Assurance Guidelines (QAG) Manual;

• "Managing Risks from Food Allergens Guidelines" (Section XI, "Industry Guidelines" of the QAG Manual);

• "Microbiological Preservation Chart" (Section IV, "Microbiological Guidelines" of the QAG Manual);

• Fourteen product specifications were updated to include limits for lactic acid bacteria and five vinegar specifications were updated to include shelf life limits for bulk products.

The QAC also developed a new document, "Pest Management Guidelines."  All of the these resources will be posted on the Members-Only section of the ADS Web site in the near future, under the "Technical Manuals" heading.

The Committee next will review the following sections in the QAG Manual and Methods and Procedures Manual (MAPMAN) and update, as appropriate. 

• Section III, "Microbiological Testing" of the MAPMAN

• Section IV, "Essential Tests" of the MAPMAN

• Section V, "Helpful Tests" of the MAPMAN  

• Section IV, "Microbiological Guidelines" of the QAG Manual

• Section XIII, "Food Industry Audit Guidelines" of the QAG Manual

Supplier Advisory Committee

The Supplier Advisory Committee, led by Chair Jim Garner of CP Kelco, discussed meeting locations for the 2010 Annual Meeting. Activities for the 2008 Annual Meeting in Naples, Florida were also discussed, ambassadors for events were identified and sponsorship guidelines reviewed. Further information will be forthcoming about how you can participate and promote your company's name!

Tuesday Night Event – Memphis Style

ADS Meeting-goers took a stroll down to Beale Street to their final destination, Blues City Café. Attendees had the opportunity to experience down-home cuisine such as barbecue ribs, shrimp and more. In addition to an entertaining performance by none other than the King, and Steve Dabrow (ADS Chair of the Board) and Michael Sherrill doing double duty as cool bodyguards, a terrific house band engaged the audience with an entertaining performance.

ADS Technical Service Award Winner

Congratulations to Emru Erten of Ventura Foods, LLC, who received the 2008 Technical Service Award in recognition of his dedication to the advancements of ADS’ Technical Programs by his participation on the Quality Assurance Committee and Portion Control/Flexible Packaging Committee.

Association / Member News

Welcome New ADS Members!

MANUFACTURERS
H.J. Heinz, Canada
Primary Contact: Tim Marko
25 South Service Road, Box 1118
St. Marys, Ontario Canada N4X 1B7
Phone:  (519) 349-6200
Fax:  (519) 349-6220
E-Mail:  tim.marko@ca.hjheinz.com
Products:  Dressings, sauces

SUPPLIERS
Aqualon, Division of Hercules
Primary Contact: Mark Hines, Program Manager
500 Hercules Road
Wilmington, DE  19808
Phone:  (302) 995-3176
Fax:  (302) 995-4668
E-Mail:  mhines@herc.com
Products:  Hydrocolloids, gums

California Garlic Company – Garlic King
Primary Contact: John Rosingana, President
2707 Boston Avenue
San Diego, CA  92113
Phone:  (951) 506-8883
Fax:  (951) 699-9155
E-Mail:  garlicking1@yahoo.com
Products:  Garlic, ginger and shallots

Greenwood Associates
Primary Contact: Craig Scharoff, Director of Sales
600 Central Avenue, Suite 240
Highland Park, IL  60035
Phone:  (847) 579-5500
Fax:  (847) 579-5501
E-Mail:  info@greenwoodassociates.com
Products:  Juice concentrates and purees

ADS Buck Recipients awarded at the ADS 2008 Technical Meeting:
Al Burkus of Fleischmann’s Vinegar Company for the referral of:
Silgan White Cap

In the Know

The Evolution of Salads

According to the May 5, 2008 issue of Supermarket News, Mintel researchers have found that salads remain a healthy meal with a little creativity. Salads remain a standard on restaurant menus as some morph into interesting combos.

The survey noted that Hispanic influence was evident in the types of salads that have shown growth on restaurant menus. In its research, Mintel found that Mexican-type salads were the only variety to show growth (10%). Other salads, such as Greek, traditional American and Italian, decrease slightly. Mintel also saw a 7% drop in entrée salads on restaurant menus, but a 7% increased in side salads.

Researchers concluded that the future of salads on restaurant menus is stable, but the face of the category is changing. For instance, items such as tri-color beet salad with sirloin are making an appearance. The wedge salad has made a comeback and more varieties of lettuce, like radicchio and arugula, are commonly used.

To read more, visit Supermarket News on the Web at www.supermarketnews.com.

Sustainability Sustains Consumers’ Product, Store Choices: Study

Half of U.S. consumers say they consider at least one sustainability factor when selecting brands to buy or stores to shop, according to a recent Information Resources Inc., (IRI) survey. 

In the study, 22,000 U.S. consumers were asked to determine the impact of four key sustainability features in their product and store selection: organic, eco-friendly products, eco-friendly packaging and fair treatment of employees and suppliers.

One-fifth of those surveyed were determined to be "sustainability driven," taking at least two sustainability factors into account when making their selections.

Key findings highlighting the evolution of sustainability factors in consumer decision-making include:

• Approximately 30% of consumers said they look for eco-friendly products and packaging in their brand selection.

• Up to one-quarter of those surveyed consider fair trade practices along with eco-friendly or organic designations in selecting a shopping destination.

• Nearly 40% of consumers search specifically for organic products.

The survey also underscored the significance of sustainability across every consumer age group. Though contrary to assumptions that the focus on sustainability is a more youth-oriented phenomenon, IRI data shows that older consumers are actually the more likely audience to weigh multiple sustainability factors in their purchases.

To access the entire May 20, 2008 Progressive Grocer article, click here.

Market Growth with Halal

Although the Jewish population in the U.S. is less than 6 million, according to the Halal Journal (July 27, 2006), the kosher industry has developed significantly more than 86,000 kosher-certified products. In comparison, the Muslim population is approximately 8 million, yet the number of halal-certified products is only about 1,000. One potential reason for this is that kosher conveys a sense of quality and hygiene in the awareness of the American consumer, resulting in a cross-over in sales to the mainstream.

The Islamic Food and Nutrition Council of America (IFANCA), a leading halal food certification organization, has a halal-certification program that is recognized around the world. Therefore, if product manufacturers attain this halal certificate, it can open up markets in Europe, North and South America, Indonesia, Malaysia, Singapore, Saudi Arabia, the UAE and the rest of the Middle East.

In the Arabic language, halal means lawful or permitted, whereas haram means forbidden or prohibited. Something that is considered questionable is mashbooh. Those foods considered haram are swine/pork and all its byproducts or derivatives; animals not slaughtered according to the Islamic requirements; alcohol and intoxicants; carnivorous animals and birds of prey; blood and blood byproducts; and foods that are cross-contaminated with haram products. Those that are considered mashbooh are food products and ingredients, such as gelatin, enzymes, emulsifiers, etc. These must be evaluated before they can be accepted.

According to an article in the May 2008 issue of Prepared Foods, the process for attaining halal certification includes the submission of an application; an audit of the production facility; the company providing necessary documentation on products and manufacturing; a signed agreement. The halal certificate is issued for either one year (“all the time”) production or just for batch production. The “crescent M” halal symbol on product labels is also overseen by IFANCA.

Click here to read the article in the May issue of Prepared Foods.

Focus On Starches and Gums in Sauces and Dressings

An article in the April 2008 issue of Prepared Foods focused on the use of starches and gums in sauces and dressings. The article indicates that sauces and dressings are key components of a dish--they complement the main ingredients of meat or vegetables. A sauce will contribute to the success or failure of a complex meal. People eat salad for the dressing.

Consumers want a dressing that will pour out of the bottle onto the salad, but not run to the bottom of the bowl. Beyond the esthetics, the sauce must survive the processing requirements--the temperature, shear and pressure changes that it will experience from blending to consumption. Additionally, there may be label considerations, like natural or organic. Starches and gums control the water to make the sauce or dressing a successful product. Starches are traditionally the most popular polysaccharide for this purpose and are used at the 2-5% level. However, gums are also effective carbohydrate-based ingredients, which are used at lower levels near 1%.

The article provides guidance on choosing a thickener, gives readers a brief chemistry lesson and provides details on starches and gums. For those new to the dressing and sauce industry, the article was an excellent primer on starches and gums.

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

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