Dressings and Sauces - 2010 Technical Meeting

Committee Descriptions

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

Characterization of Generic Sauce Formulas
The Effects of Omega-3 Fatty Acids on the Flavor Stability and Emulsion Stability of Dressings & Sauces
Evaluation of Enzyme Modified Eggs and The Effect on Oil and Egg Content

Presentations on these projects will be presented during the Emulsion Committee meeting, to be held in conjunction with the 2010 Technical Meeting.

Quality Assurance Committee
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:

Update Section V, "Product Specification Guidelines" of the QAG Manual to include specifications for lactic acid bacteria, where applicable.
Review of Section XII, "Hazard Analysis Critical Control Point Program Guidelines" of the QAG Manual.
Review of Section XIII, “Food Industry Audit Guidelines” of the QAG Manual to ensure the guidelines remain current.

Dr. Payton Pruett of The Kroger Co. will make a presentation on the Global Food Safety Initiative (GSFI) during the Quality Assurance Committee meeting.

ADS Packaging Committee
The ADS Packaging Committee’s (formerly known as the Portion Control/Flexible Packaging (PC/FP) Committee) mission is to address the packaging needs of ADS members and provide a forum for discussion of packaging-related issues. The group meets twice per year during the Annual and Technical Meetings. The Committee will undertake projects during the year with a focus on sustainability and vision system technology.

John Bernardo of Sustainable Innovations LLC will make the presentation titled, “Sustainability” and Randy Troutman of LMI Packaging Solutions will present the topic, “Radio Frequency Identification (RFID) Technology” during this Committee meeting.

Consumer Awareness Committee
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. In 2010, the Committee is focusing on the following projects to tout member products and the ADS health benefits research: ADS Facebook Fan Page, Audio News Release, Interactive News Release, Salad A Day Seasonal Recipe Contest, Salad A Day Web site Enhancements, National Salad Month Brand Guidelines and Mayonnaise Safety Promotion.

Supplier Advisory Committee
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
The ADS Membership Council promotes membership in the Association through member endorsement. The Council also focuses on member retention and satisfaction.