ADS Winter 2008 Newsletter
Heads UP!

2009 Technical Meeting

Win, Place or Show
Technical Challenges, Essential Solutions
April 26 – 28, 2009
Fort Worth, Texas
Renaissance Worthington Hotel

The 2009 Technical Meeting will be here before you know it. The meeting, themed “Win, Place or Show – Technical Challenges, Essential Solutions” will be held at the Renaissance Hotel in Fort Worth, Texas, April 26 – 28. Look to the ADS Web site for additional details and registration soon.

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, the New Products and Services Presentations, 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.

Speaker topics include the following:

• Gums for Dressings and Sauces: Is Xanthan Gum Always the Answer? by Wanda Jurlina, CP Kelco
• Assessing Product Risk by Jackie Kane, Clorox Services, Inc.
• Enzyme Modified Eggs: Challenges and Opportunities by Arjen Sein, DSM Food Specialties USA, Inc.  
• Foodservice Trends: A Chef’s Perspective
• Using Vision System Technology to Reduce Risk

In addition to providing an extensive offering of speakers and topics important to your industry, the ADS Technical Meeting also includes many opportunities for you to become better acquainted with your fellow ADS members or to learn more about the various committees dedicated to driving ADS’ mission. Make sure to attend the Portion Control/Flexible Packaging Committee meeting on Saturday, or one of the three open committee meetings on Sunday: Emulsion Committee, Quality Assurance Committee or Consumer Awareness Committee. 

Look to ADS for more details and registration to open soon.

ADS New Products and Services
Do you want to participate in the ADS New Products and Services Presentation to be held at the ADS Technical Meeting in Fort Worth? Log on to the ADS Members Only Site today to download your application.

Association News

2009 Membership Renewals
Invoices have gone out with a January 1 deadline! Renew your corporate membership with the only Association that specifically caters to the dressings and sauces industry! Directory updates will be sent soon. We look forward to your continued participation in 2009!

And don’t forget to purchase your Web link. For $100 a year per link, you can showcase your company and/or company’s specific product brands. And we’ve made it easy for you. Just check the appropriate box on your dues invoice and include your payment of $100 per link with your dues submission.

Committee Objectives for 2009
Take a look at what some of your Committees have planned for the coming year:

Consumer Awareness Committee
The Consumer Awareness Committee will focus on the following projects in 2009 to tout member products and the ADS health benefits research:

• Co-op Satellite Media Tour
• Radio Media Tour
• Color Editorial Feature with industry partners in conjunction with May as National Salad Month
• Crazy for Condiments Blog
• Audio News Release

Emulsion Committee
The Emulsion Committee will make presentations during the 2009 Technical Meeting on the following topics:

• The Effect of Oil Type and Quality on Emulsions
• Development of Standard Formulas for Sauces

Portion Control/Flexible Packaging Committee
The Portion Control/Flexible Packaging Committee has formed two subcommittees to evaluate Committee projects related to sustainability and packaging innovations.

Quality Assurance Committee
The Quality Assurance Committee continues to review and update sections of the Quality Assurance Guidelines (QAG) Manual and the Methods and Procedures Manual (MAPMAN). The following documents are under review:

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

Under the purview of ADS' Executive Technical Board, a white paper outlining the critical control factors for salad dressings formulated in the pH range of 4.2 - 4.6 has been completed. The paper, "Key Considerations for Product Design and Manufacture of Salad Dressings," will be posted on the Members Only section of the ADS Web site in the near future.

If you are interested in serving on one of these dedicated committees, please contact headquarters.

ADS’ Citizen Petition
Along with the Board of Directors, the ETB has been discussing activity on ADS’ citizen petition submitted to the Food and Drug Administration (FDA) in 1998 to revise the standards of identity for mayonnaise and salad dressing and repeal the standard for French dressing. In September, ADS representatives met with FDA officials to determine the next best steps to expedite action on the petition.  The meeting was a positive one and staff will advise members once next steps are determined. In recent news, a Member Task Force is again reviewing the petition to ensure it reflects current industry practice and allows flexibility for the future.       

Dressing of the Year/Sauce of the Year Nominations
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 February 20, 2009. Winners will be announced during the ADS 2009 Annual Meeting in Dana Point, California.

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 6, 2009. 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. The winner will be announced during the ADS 2009 Annual Meeting in Dana Point, California.

Regulatory Update

On the regulatory front, ADS has been keeping members abreast of regulatory issues that affect their businesses. Most recently, ADS has notified members of the following:

1. Food and Drug Administration (FDA's) proposed Internet survey of food manufacturers to gather information as the Agency prepares to modernize the current good manufacturing practice (CGMP) regulations

2. FDA's proposed rule to label shipments refused entry into the U.S; and

3. 2010 Dietary Guidelines Advisory Committee public meetings to provide recommendations related to the Dietary Guidelines for Americans. In addition, ADS has been keeping members abreast of activities related to President-elect Barack Obama's transition to the White House. 

Additional information on these issues and many others may be accessed via the Member Communications Archive located on the Members Only section of the ADS Web site: www.adsmembers.org.

In the Know

Marinades May Inhibit Carcinogens
Marinating adds flavor to foods and tenderizes meat. And, research suggests that marinating meats may decrease heterocyclic amines; cancer-forming compounds produced during grilling.

Researchers at Kansas State University marinated round beef steaks for one hour in one of three commercially available spice-containing marinade blends (Caribbean, Southwest, or herb). They then grilled the steaks at 204 degrees Celsius. After performing tests to determine the levels of heterocyclic amines, they discovered that the marinades dramatically decreased the formation of the compounds. Steaks marinated in the Caribbean blend had the greatest decrease in heterocyclic amines levels (88%), followed by the herb blend (72%), and then the Southwest blend (57%).

To read more, see the 09/08 issue of Food Technology.

Appetite for Organic Wilts as Economy Declines
It seems there are varying forecasts for the immediate future of organics.

First, sales figures show that shoppers are having second thoughts about the value of organic foods, particularly fruits, vegetables and meats.

Market research firm NPD Group said the number of people who reported buying organic products fell 4 percent in August, compared with a year earlier. While more than one in five surveyed in the latest figures available from NPD purchased organic products, the August data represented the first customer losses for the sector since February 2006 - a decline that is expected to accelerate in the months ahead.

And, The Organic Trade Association forecasts sales of organic foods will rise by 18 percent a year, on average, through 2010. The association expects its customer base to grow on the assumption that prices will drop and mainstream retailers will stock a wider variety of products.

Organic sales (not including store brands or bulk sales) were forecast to grow by 14 percent in 2008, compared with increases of 16 percent in 2007, 22 percent in 2006 and 21 percent in 2005, according to market research firm Mintel International.

To read more at Boston.com, click here.

Appetizers: Big on Flavor, Small on Portion and Price
As the economy squeezes household budgets, some budget-conscious restaurant patrons will let their lighter wallets guide them to less expensive menu options, such as selecting an appetizer as their main entrée. But, others simply skip “extra” courses, such as appetizers and desserts. To appeal to the first type of patron, savvy restaurant operators are offering satisfying appetizers that are essentially smaller versions of entrées. For the second type, they are introducing enticing and unusual meal starters to keep their appetizer sales from slumping.

One of the strongest appetizer trends this year is the proliferation of the mini-hamburger. The quesadilla is another entrée living a double life on many appetizer menus. Other popular appetizers include Lettuce wraps, Hummus, a variety of egg rolls, West Indies Patties and fried appetizers such as Texas Cheese Fries, Crispy Polenta, Fried Macaroni & Cheese, Caribbean Coconut Shrimp and Fried Pickles.

According to the article, the characteristics that make appetizers appealing depend on the type of restaurant, as each segment is recognized for different strengths. For instance, consumers expressed an interest in greater availability of healthier, fresh appetizers at quick-service and family-style restaurants--which tend to be known for their fried or high-fat items. Within the family-style segment, customers expect both variety and value.

To read more in the November 2008 issue of Prepared Foods, click here.

Research Into Spinach Keeps Food Safety Focus
According to a December 8 issue of The Packer, Spinach production is slowly gaining ground after its 130-million-pound drop from 2005-06, and opportunities abound for the industry.

Spinach production for the fresh market peaked at 756 million pounds in 2005, said Jose Pena, professor and extension economist at the Texas AgriLife Research and Extension Center, Uvalde. It dropped to 621 million pounds in 2006 after an E. coli outbreak in bagged spinach, but recovered some of that lost volume in 2007, with about 635 million pounds in production.

Key points related to spinach and food safety:

• The demographics of consumers have changed – older consumers with a preference for processed food are being replaced by younger, fresh-market people.
• Spinach is price-competitive with many other leafy greens.
• Food safety in the spinach industry has garnered a lot of attention. Several research projects are under way to help identify the most effective ways to minimize and eliminate contamination and foodborne illnesses related to spinach.
• Studies also are being conducted at Texas Tech University, Lubbock, on the use of lactic acid bacteria to control E. coli in spinach. The bacteria are used in the meat industry.
• One of the most promising developments has come from electronic pasteurization — irradiation — as a kill step for spinach.
• Researchers at the National Center for Electron Beam Research at Texas A&M University, College Station, have achieved better than 99% reduction of E. coli through the process.
• The Food and Drug Administration approved irradiation of spinach and lettuce in August, and it is a viable option for the industry.
  

To read more in The Packer, click here.

Blue Cross Launches Statewide Healthy Eating Campaign to Double Number of Minnesotans Eating Fruits, Veggies
According to a press release issued by Blue Cross and Blue Shield of Minnesota, research shows that eating more fruits and vegetables has multiple health benefits -- it protects against heart disease and cancer, helps control diabetes and weight, lowers cholesterol and blood pressure, and reduces the likelihood of heart attack or stroke.

Blue Cross and Blue Shield of Minnesota is launching a statewide healthy eating campaign to improve Minnesotans' health and double the percentage of people who eat five or more fruits and vegetable servings each day. Currently more than 80 percent of Minnesotans fail to get the recommended amount of fruits and vegetables putting them at risk for serious health problems including heart disease, cancer, obesity, and diabetes.

The campaign is designed to bring attention to the benefits of healthy eating and make it easier to eat in a healthy manner.

To read the official press release, click here:

Store Brands Lift Grocers in Troubled Times
As the economy delves deeper into a recession, grocery stores are one of the few sectors doing well. That’s because consumers are eating out less and stocking up at the supermarket. And store brand products, which tend to be cheaper than national brands and more profitable for grocers, are doing especially well.

Dollar sales of store brands increased 10 percent during the 52 weeks before Nov. 1, compared with a 3 percent gain for branded products, according to the Nielsen market research company. Store brands now account for nearly 22 percent of products sold at the grocery, up from 20 percent a year ago, Nielsen found.

In this economic climate, the numbers suggest, many shoppers are willing to try the newly developed store brands. They also say it is hard to resist the low prices of store brands for staple goods.

Click here to read the story in the New York Times.

Consumers Prefer Large, Economy Sizes
According to a December 16 article at www.gourmetretailer.com, in today's struggling economy, more than half (58 percent) of U.S. consumers are "very concerned" about rising food prices. As consumer packaged goods (CPG) manufacturers and retailers employ options to manage abnormally high cost increases due to raw material and other expenditures, consumers voice their preferences on how CPG manufacturers and retailers should handle rising costs. According to The Nielsen Company:

• Nearly half (47 percent) of consumers surveyed prefer CPG manufacturers offer large, economy sizes with lower price points per serving.

• Only 17 percent of consumers prefer CPG manufacturers introduce new, smaller pack sizes at lower prices.
  

• Nine percent of consumers suggest CPG manufacturers downsize or modestly reduce the packaging size of products, keeping the price of the product the same.

• Other options include raising the prices of existing items proportionally (8 percent); offer fewer sales (8 percent); offer the same number of sales, but at less of a savings (7 percent); and produce slightly lower quality products, but keep the price the same (4 percent).

Visit www.gourmetretailer.com to read more.

Not Easy Being Green – Or Is It?
According to Prepared Foods’ October 2008 article titled “Not Easy Being Green – Or Is It?” being green actually can be easy. Positive environmental changes can be made with a few adjustments, both by the consumer and in the industry.

Mintel’s “Green Living-U.S.” report estimates 35 million Americans have gone green by routinely purchasing green products and promoting awareness about the environment. And as organic is becoming more popular on the menu, consumer interest in green living is also increasing.

According to Mintel Reports, there is a widespread consensus that organic products actually taste better than conventional ingredients. As consumers strive for more guilt-free and health-conscious options, restaurants are working to create innovative ways to develop satisfying choices that are in line with the organic trend. As such, Mintel research reveals 46% of consumers order organic foods solely on the basis of health concerns.

To read more, visit www.preparedfoods.com.

Survey Says... Take a look at these recent IFT Surveys

Source: Food Marketing Institute SmartBrief, December 11, 2008

Why Children Choose The Foods They Do
Many factors affect children’s food choices, from biological and psychological factors to sensory and social factors. When using children in sensory and consumer-based tests, it is important to understand their limitations when designing the experiments, selecting the methods of research and analyzing data.

A review published by Campden & Chorleywood Food Research Association (CCFRA), titled “Issues in Children’s Food Choices: Methods for Sensory and Consumer Research - Review No. 53” highlighted many research methods that have been used with children to investigate factors that influence their preferences and eating habits. As such, research conducted indicates that improving children’s knowledge about food does not necessarily mean they will adopt a healthy lifestyle.

Children are a major market for the food industry and are also the forerunners of potentially loyal adult market. Many factors have been identified that affect children’s food choices. As well as biological and psychological factors, choice is affected by the following:

1. Sensory characteristics
1. taste
2. appearance
3. texture
4. preference

2. Non-sensory factors
1. hunger
2. familiarity
3. family habits
4. feeding practices
5. peer pressure
6. schools and teachers
7. media and advertising
8. product cost and availability.

To read more in the September 2008 issue of Prepared Foods, click here.

Epicurious Predicts Top 10 Food Trends for 2009
According to epicurious.com, food hallmarks of 2009 will include a return to families cooking together and eating at home more than they have in decades, a premium on high-quality, seasonal ingredients that provide good value, and an emphasis on simple food for the people, by the people.
1.    "Value" is the new "Sustainable"
2.    The Compost Pile is the new Flower Garden
3.    Peruvian is the new Thai
4.    Noodle Bars are the new Sushi Joints
5.    Ginger is the new Mint
6.    Smoking is the new Frying
7.    Regional Roasters are the new Starbucks
8.    Portland (Maine) is the new Portland (Oregon)
9.    Rustic Food is the new Molecular Gastronomy
10.  "Top-Rated" is the new "Critic's Pick"

To read more visit epicurious.com.

New Members

ADS Welcomes Its Newest Member!

SUPPLIER
Gourmet Club Corporation
Primary Contact: Jody Sullivan, Manager
20 Potash Road
Oakland, NJ  97436
Phone: 201/337-5882
Fax: 201/337-0479
E-Mail: jody@gourmetclubcorp.com
Products: Spices, freeze-dried and air-dried vegetables and fruits.

ADS Bucks Program - Rewards for New Member Referrals

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Suite 300
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(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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