April 2015

"There are only two options regarding commitment. You're either in or out. There's no such thing as a life in-between."

~ Pat Riley NBA Coach and GM

 

This month’s edition includes stories on consumer dressing preferences, sauce trends, consumer sandwich consumption, new predictions for the sauce industry and our Recipe of the Month. Bon Appétit!

Dressing for the Occasion
Progressive Grocer | March 2015

Consumers' parallel tastes for bold flavors and perceived healthy products are evident in the dip and dressing category. For food products that are ultimately meant to go with something else- whether it's greens, fresh-cut vegetables, or salty, crunchy snacks- dips and dressings are hardly an afterthought when it comes to consumer palates and preferences.

Top Sauce Trends in 2015
Prepared Foods | March 2015

Sauces, dressings and marinades collectively speak volumes about changing tastes; the continued evolution of the American diet; and consumers' efforts to save time and money. The year 2014's new sauces, dressings and marinades reflect a growing interest in simple meal solutions.

Betting on the Sandwich
Food Technology | March 2015

With Americans eating more than 300 million sandwiches per day, it is easy to wonder what it is about sandwiches that takes them to such high levels of consumption. According to Food Technology, it is because sandwiches are portable, compact, convenient, and customizable.
The following represents the Top 10 Most Popular Sandwiches in America:
1) Burger
2) Deli meat (turkey, ham, bologna, etc.)
3) Chicken breast
4) Submarine, hoagie, or hero
5) Deli Salad
6) Peanut butter & jelly
7) BLT (bacon, lettuce & tomato)
8) Grilled cheese
9) Roast beef
10) Club (sliced poultry & bacon)

Members of the Institute of Food Technologists can access this article online as a benefit of membership.

Table Sauces & Seasonings
Progressive Grocer | February 2015

According to new research, Mintel predicts the condiment market will drop to a value of $5.5 billion in 2018 representing a decrease of 1.5 percent between 2013 and 2018. This is due to an increased interest from consumers for healthier foods who say that condiments contain too many additives and preservatives. Manufacturers should be looking at new ways to improve the health appeal of table sauces such as innovating around sugar content by replacing sugar with other sweeteners. The report also shows that North American consumers identify low/no/reduced sodium as one of the most important characteristics of condiment launches. 

Recipe of the Month

Click here to see our awesome recipe of the month: Horseradish Guacamole.

Enjoy a combination of lemon juice, sour cream, garlic, dill, Worcestershire sauce and a dash of extra hot horseradish for a guacamole that will blow your mind!

Showcase your company’s culinary genius and products! Contact ADS Headquarters to submit your recipe of the month.