Dressings and Sauces - 2008 Technical Meeting

Committee Descriptions

Executive Technical Board
Open to Committee members only. The Executive Technical Board (ETB) works with staff to direct and supervise the ADS Technical Program, which ensures Association members remain proactive on technical issues affecting the industry (e.g., labeling, food safety, processing, preservation). The ETB meets four times per year -- January, Spring Technical Meeting, July/August and the Fall Annual Meeting. Committees operating under the purview of the ETB include the Emulsion and Quality Assurance Committees. These Committees meet once per year during the Technical Meeting and are open to observers as well as Committee members.

Emulsion Committee
Open meeting. The Emulsion Committee furthers the development and distribution of information on emulsion stability of dressing products. The group is currently focusing on three projects:

Hardwater Effects on Pourable Dressings
Substitution of Eggs in Dressings
A project focusing on sauces has also been undertaken.

Presentations on these projects will be presented during the Emulsion Committee meeting, to be held in conjunction with the 2008 Technical Meeting.

Quality Assurance Committee
Open meeting. The Quality Assurance Committee (QAC) reviews new instrumentation and analyses for dressings and sauces, and ensures that the ADS technical manuals remain current and progressive. The Committee is currently working on the following projects:

Review of Section I, “Bulk Carrier Delivery Inspection” of the Methods and Procedures Manual (MAPMAN) to ensure it remains current.
Develop Pest Management Guidelines for the Quality Assurance Guidelines (QAG) Manual.
Update Section V, “Product Specification Guidelines” of the QAG Manual to include specifications for lactic acid bacteria, where applicable.
Review of Section XIII, “Food Industry Audit Guidelines” of the QAG Manual to ensure the guidelines remain current.
Develop a section in the QAG Manual to focus on food allergens.

Portion Control/Flexible Packaging Committee
Open meeting. The Portion Control/Flexible Packaging (PC/FP) Committee addresses the needs of members involved in the portion control and flexible packaging industry. The group meets twice per year during the Annual and Technical Meetings. The PC/FP Committee recently completed the redesign of ADS’ Portion Control & Flexible Packaging: A Reference Manual for the Dressings and Sauces Industry. The updated Reference Manual has been posted on the Members-Only section of the ADS Web site.

The Committee will be conducting two packaging workshops during the 2008 Technical Meeting.

Consumer Awareness Committee
Open meeting. The Consumer Awareness Committee (CAC) directs activities to raise product awareness, position dressings and sauces as part of a healthy diet and fosters growth of industry products. This is accomplished through various ADS-sponsored campaigns, such as National Salad Month and consumer surveys and research. Current projects include broadcast projects (television and radio) and print activities, including a quarterly public relations calendar and industry product safety promotion, among others.

Supplier Advisory Committee
Open to Committee members only. The Supplier Advisory Committee (SAC) capitalizes on Supplier talent to improve Association programs for the benefit of all ADS members. Improving communications between Suppliers and Manufacturers, the Committee members serve as Goodwill Ambassadors, welcoming new members and first-time attendees at ADS Meetings.

Membership Council
Open to Committee members only. The ADS Membership Council promotes membership in the Association through member endorsement. The Council also focuses on member retention and satisfaction.