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ADS
Summer 2007 Newsletter
2007 Technical Meeting in ReviewThe 2007 ADS Technical Meeting, themed "Bridging Trends & Technology," had excellent attendance with 248 participants! The meeting, held at The Westin Savannah Harbor Golf Resort and Spa, April 29 - May 1, delivered a well-rounded educational program as well as a variety of networking opportunities. Topics ranged from trends to shelf life of dressings and sauces. Also featured were the New Products and Services Presentations and the ever-popular Information Open House, a forum for manufacturers and suppliers to meet and discuss their individual products, services and needs. Committee Highlights: Consumer Awareness Committee
Emulsion Committee "Effect of Oil Type and Quality on Emulsion Stability" "The Stability of Mayonnaise-like Products Manufactured Without Egg Materials As The Emulsifier" "Effect of Water Hardness on Spoonable Dressing Viscosity" These presentations reflected work undertaken by several subcommittees during the year. The Committee will next focus its efforts on the following projects:
Look for updates on these projects at the next Emulsion Committee meeting to be held in Memphis, Tennessee in conjunction with the next ADS' Technical Meeting. Executive Technical Board 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. The ETB is also reviewing the ADS New Products and Services Presentation Guidelines to ensure these presentations continue to provide value to members. Membership Council Portion Control/Flexible Packaging Committee The Committee has been updating ADS' Portion Control & Flexible Packaging: A Reference Manual for the Dressings and Sauces Industry. Extensive revisions have been made to this Manual to ensure it is current and provides value to ADS members. The Reference Manual will be posted on the Members-Only section of the ADS Web site in the near future. Quality Assurance Committee In addition, the Committee approved revisions to Section XIII, ‘Food Industry Audit Guidelines" of the QAG Manual. The documents will be posted on the Members-Only section of the ADS Web site in the near future. The Committee will undertake the following projects during the year:
Supplier Advisory Committee ADS Award Winners:Technical Service Award Technical Achievement Award
2007 Annual Meeting"Waves of Change – Oceans of Opportunity"
A comprehensive networking and education program is being developed to fit your needs in this ever-changing industry. The following are just a few of the sessions you can look forward to. Kate Peringer, President
Representative of Kellen Communications Jeffrey Schackner, Managing Director, Mergers & Acquisitions More meeting information will be available on the ADS Web site in mid-July. Also look for informative e-mail communications to come your way soon. We are pleased to announce that a complete profile of ADS is now available on the ADS Consumer Web site under "About ADS". Just click here to access it. We encourage you to use this valuable document to promote ADS membership to your business clients. Welcome New ADS Members!
The Makers of Hidden Valley® Ranch Announces Recipients of Hidden Valley® Love Your Veggies™ Grants. Hidden Valley created the Love Your Veggies™ initiative as a response to local wellness policies that went into effect at the start of the school year. More than 100 schools across the country applied for the Hidden Valley® Love Your Veggies™ grants, but only five could be chosen as the recipients. The winning proposals were chosen based on creativity, sustainability, and overall student and faculty participation in the program. Each school will be receiving a veggie station from Hidden Valley, along with a $15,000 grant to help them continue to provide fresh produce and nutrition education to their students. The winning schools are:
According to Food Product Design, companies are taking notice of shifting consumer preferences and emphasizing appealing labels with accepted ingredients. As a result, "natural" and "organic" are appearing more frequently on labels. While trans fats are disappearing, calorie counts are being monitored. As such, value is added in the form of nutritionally beneficial ingredients. Amy Marr, Director of Marketing, Gilroy Foods, Gilroy, CA, said "Interesting and bold flavors are key ingredients in making healthy snacks that keep people interested." She noted that salsas are an incredibly popular and healthy addition to snack time. As consumers are becoming more familiar with regional flavor differences, including a wider variety of chiles and interesting seasonings, we foresee more chile names and flavors being called out on labels, from habenero peach salsa to Thai chile salsa with a burst of lemongrass. Consumers want products that contain no trans fat, but they also want products that taste fresh. Tom Tiffany, Manager of Food Oil Applications, ADM, Decatur, IL, said "To accomplish this task, companies are moving toward the use of oils and shortening that have lower trans-fatty-acid contents." At one time, effective snack marketing cited "You can't eat just one." Today, the marketing trend is to promote calorie-controlled, smaller portions. Of all healthful labels, single-serving package tags had the most introductions in 2005. To read more, see the May 2007 issue of Food Product Design by clicking here. Crossover Cuisines
Teriyaki is the most-menued Asian cooking sauce, followed by peanut, Oriental stir-fry, Thai peanut, and soy. The most-mentioned spices are Oriental, ginger, spicy cilantro, and garlic. And what are these sauces being served with? Well, Pot stickers are the most-menued Asian appetizer, followed by egg rolls, chicken lettuce wraps, and wontons. The number of Mexican items appearing on non-Mexican chain menus jumped by more than 300 (39%) from 2001 to 2005. According to Mintel's Menu Insights Group, Thai, Jamaican, Indian, Moroccan, and Spanish made significant menu gains in 2006, but with the exception of a few key ingredients their impact on mainstream food trends is still fairly limited. Key Indian items appearing on menus include curry, chutney, lamb, kabob, basmati, samosas, pakora, naam, poori, tandoori, saffron, ginger, yogurt, masala, mint sauce, and Indian spices and herbs. Consumers are looking abroad for new twists on old favorites, such as goat, sheep, and even reindeer cheeses. Familiar staple variations are hummus, tapanade, and grilled vegetable spreads, Greek yogurts and lassi (a traditional Indian dairy beverage). To read more about consumer trends and crossover cuisine in the May 2007 issue of Food Technology, click here. Sensory Strategies for Mexican Foods By 2030, the Latino population is projected to account for one-third of the nation. What does that mean for the future of Mexican foods?
Mexican shoppers are intensely brand loyal – buying the foods that their mothers and grandmothers bought, and many Mexican companies are taking advantage of this loyalty to distribute such products in the States. Flavor authenticity requires attention to sensory detail. Ingredient and product innovation specialists have perfected a process for mining cultures, physical locations and raw materials for cues that will translate into authentic flavor palates. According to the article, product designers have opportunities to create traditional products with healthier profiles. Mexicans in their home country and in the States tend to have significant health problems associated with obesity, as it is common in the Mexican culture to serve large portions of food. Mexicans also have a strong aversion to diet foods and Coca-Cola's ‘Zero' products have had success marketing to Mexicans, as they will not buy foods labeled "diet." For many companies, the key to achieving new loyalties at Mexican-American tables is to get their products into the hands of the matriarchs at cooking demonstrations, community fairs, schools, churches and supermarkets. To read the article in its entirety, see the May 2007 issue of Food Product Design.
Click here to read what consumers are buying in each of these categories in the April 2007 Food Technology article (registration required). QSR's Succeeding in Lunch Salad Category
QSR's have seen terrific success in the salad category, which may be attributed to efforts to improve and promote salads. They have remained committed to delivering a high quality product at a lower price – just what consumers are looking for. Technomic found that ethnic trends are strong in the salad category with a focus on southwest, Asian and Mediterranean flavors. Blue cheese and other strong cheese flavors are also increasing in popularity. Visit www.foodbusinessnews.net to read the complete article in the May 1, 2007 issue (registration required). Baby Boomers Lead the Way in Health and Wellness
According to the study, boomers feel that their health has taken on more importance as they have aged. Events that often trigger such an interest in health and wellness include physical changes such as weight gain, menopause, acid reflux, insomnia, osteoporosis, achy joints and stiff muscles. Other triggers include health scares such as high blood pressure, thyroid issues, and heart disease. The study found that Boomers tend to focus on moderation, meal planning, portion control and cooking from scratch. In Boomers' eyes, fresh foods, such as those purchased in bulk from a farmer's market, are essential to the Boomer's idea of healthy eating. Unpackaged foods are considered to be the most fresh. Fresh poultry, nuts, and soups are also seen as important for a healthy diet. Boomers are open to trying new flavors, varieties and specialty health options, the study found. In terms of shopping, they are affected by the increased commitment to health and wellness and gradual shifts in time flexibility. The more time they have, the more they explore the many options that are available to them on the grocery store shelves. Visit www.foodbusinessnews.net to read the complete article in the May 1, 2007 issue (registration required). Kids' Snack Attack
Television advertising, especially on kid-oriented channels like Nickelodeon and Cartoon Network, remains a prime opportunity for selling food to kids. Newer tactics include online strategies to zero in on certain age groups and genders. Mintel's consumer research found that decision-making about snacks is split equally between kids and parents. Half of the kids surveyed said they are allowed to snack whenever they are hungry, the other half reported needing permission before snacking. So, just what are childrens' perceptions when it comes to snacking? Have a look below.
Click here to read more in the May 2007 issue of Prepared Foods. Courting Flavor
Click here to read more in the May 2007 issue of Prepared Foods. Laying it On
According to Victor Gielisse, Associate Vice President of Continuing Education, Industry Solutions Group, Culinary Institute of America, consumers are in search of the next flavor, crunch or aroma. Latino flavors are on the rise, as are more flavors from Asia and the Mediterranean. Savvy food manufacturers are aware of these trends and are developing dips and flavors and seasonings that respond to that sense of adventure. For instance, salsas are being made with real chiles at various heat levels. As health concerns are common among Baby Boomers, anything made organically or that has the notion of being "better for you" has potential. According to ACNielsen's Strategic Planner, snacks, spreads and dips in the dairy department reached $900 million in sales in 2006, up 6% from 2005 and 14% from 2004. For the 52 weeks ending Feb. 24, 2007, refrigerated dips grew 1.8% from last year, while refrigerated spreads jumped 22.5%. Within those numbers, snack dips increased 9.3%, seafood dips 8.3%, garlic spreads 6.5%, and remaining spreads such as hummus were up 22.6%. Hummus, a blend of chickpeas and spices with added flavors, contains no saturated fat, cholesterol, or sugars, and is high in protein and fiber. A bonus for consumers… the wide selection of hummus flavors is perfect for anyone concerned about eating well, or who is on a low-cholesterol diet and doesn't want to sacrifice flavor. See the May 1, 2007 issue of Progressive Grocer to read more. Barbecue Blends
Citrus sauces with a hint of orange, lemon or lime are gaining in popularity, as are full-bodied seasonings and rubs that cater to different areas of the palate. According to Supermarket News, four senses make up the palate: salty, sweet, acidic and heat. The best marinades and sauces incorporate all four. "Hot and spicy concoctions inspired by ethnic cuisine are also selling well in supermarkets," said Jim Wisner, President, Wisner Marketing Group, Libertyville, Ill. "Ethnic flavors from Asia and Mexico are very popular right now." Dollar sales or Oriental sauces increased 3.4% to $167 million, and Mexican sauce sales were up 2.3% to $915.6 million, during the 52 weeks ending Feb 24, 2007, according to ACNielsen's Strategic Planner. Sales of hot/pepper sauce also jumped 6.3% to $65.3 million during the same time period and sales of dry seasonings were up 4.3% to $946 million. Spice and rub options are plentiful and include flavors like: Chai Spice, chipotle chili pepper, teriyaki, spicy garlic, pineapple, and habenero tequila to name a few. Look for a variety of sauces, marinades and condiments to be promoted several times each month in Publix Supermarket's sales circular. The chain also cross-promotes these items during larger grilling events such as Memorial Day and the Fourth of July, with charcoal, paper products, soft drinks and housewares. Read more in the May 7, 2007 issue of Supermarket News. Save the Dates
The Association for Dressings & Sauces 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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As we're gearing up for the 2007 Annual Meeting, we thought you would be interested in becoming familiar with the history and charm of Coronado, California.
Coronado is a small "island" town in San Diego Bay, approximately 7.4 square miles in size, connected to the City of San Diego by the San Diego-Coronado Bridge and to the City of Imperial Beach to the south by State Highway 75.
Sales data indicate that today's consumers are seeking healthier snacks. According to "Snack Food Trends in the U.S.," a report from Packaged Facts, Rockville, MD, the greatest gains from 2001 to 2005 occurred in yogurt snacks ($721 million), food bars ($465 million) and nut snacks ($422 million).
Food Technology has said that analyzing ethnic items on non-ethnic-chain menus is a proven tool for identifying potential up-and-coming mass-market ingredients. The 2007 MenuMine analysis highlights the following trends:
According to Food Product Design, Mexican-Americans eat at home and cook from scratch more often than many other Americans. Young Mexican-American men and women live at home until they marry. Often, working Mexican-American parents depend on their parents to prepare meals for the families. Therefore, traditional menus continue. Mexican-American toddlers learn to eat hot chiles and sweet potatoes on a stick, coated with sugar, sprinkled with chili powder and lime juice. They also grow up to prefer chile-laced candy, snacks and sauces.
Top Ten Food Trends
If a salad is what is desired, consumers are more likely going to get their fix at a quick-service restaurant (QSRs) before a quick-casual restaurant, says Technomic, a research and consulting organization for the food industry.
Baby boomers, people born between 1946 and 1964, are leading the way in many health and wellness trends, found a new study by The Hartman Group titled "Changing Food Consumption Among Baby Boomers: Looking Five Years Into the Future."
It's no surprise that children are the targets of abundant marketing tactics. Character merchandising is one of the oldest forms of marketing to kids with well-known animated characters. Mintel's report "Character Merchandising – U.S., March 2006" found that 61% of parents indicate their children like to collect character merchandise, and nearly half of parents believe character-licensed products increase the willingness of the child to use a particular product.
American consumers are seeking novel flavors and tastes. Manufacturers are responding with interpretations of well-known dishes and new creations. Prepared Foods' exclusive flavor survey, "2007 Prepared Foods' R&D Trends Survey; New Flavoring Systems," examines the trends expected to impact formulators and manufacturers the most.
A more worldly palate for the American public means ample opportunity for grocers to sell more dips and spreads.
Retailers are spicing up their shelves for the summer grilling season with sophisticated marinade blends, unusual barbecue flavors and an array of seasonings that target the taste buds of gourmet grillers.