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The Association for Dressings & Sauces Names Award Winners

Organization awarded companies for work in technology, product development and packaging
October 21, 2021

The Association for Dressings & Sauces (ADS) hosted the ADS Technical Meeting on October 10-12 in Scottsdale, Ariz. During this meeting, ADS awarded a handful of members and member companies its prestigious Tech Awards and awards for Dressing, Sauce, and Packaging of the Year.


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GOTCHU Hot Sauce

GOTCHU Hot Sauce

Made with the unique Gochujang flavor of sun-dried, fermented chilis, GOTCHU offers a slow heat that builds, rather than overpowers
September 3, 2021

Made with Gochujang – a Korean hot pepper paste, fermented for a complex heat and unique flavor – GOTCHU creates a slow, balanced heat for a new depth of flavor. 


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Slices of Bread and Bowl of Brunswick Stew
ON THE NATIONAL MENU

Restaurants Discover New Regional, Global Takes on Chicken Soup

Classic Comfort, 2.0: As plant-based options continue to soar, soup provides ways to incorporate more vegetables and meat alternatives
Emily Murawski
August 17, 2021
Data suggest restaurant menus can showcase new regional and global takes on chicken soup. This will give consumers new ways to enjoy an old favorite. As plant-based options continue to take off, soup provides both easy and innovative ways to incorporate more vegetables and meat alternatives.
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Cheese: An Unqualified Favorite

As specialty cheeses become more popular, their manufacturing processes become more streamlined, mechanized, and efficient
Anne-Marie Ramo
June 14, 2021
Over the past decade, the cheese industry has exploded, with small-batch artisanal cheesemakers popping up in every state and the large cheesemakers increasing the sophistication of their offerings to compete. As specialty cheeses become more popular, their manufacturing processes become more streamlined, mechanized, and efficient.
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Cheese Has a Post-Pandemic Recipe for Success

Cheese’s natural role in home-cooked meals and multiple eating occasions helped drive growth at retail, even as foodservice sales declined
Anna Boisseau
May 21, 2021
The past year has been a rollercoaster ride for the cheese category. While the COVID-19 pandemic drastically reduced demand for cheese in foodservice, the category’s growth at retail was extensive, notes Kelly Slentz, associate brand manager, cheese for La Farge, Wis.-based Organic Valley.
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Motif FoodWorks Gains Exclusive Access to Transformative Plant-Based Technologies

Motif to expand work with Professor Alejandro Marangoni and the University of Guelph Ontario to create plant-based cheese that stretches and melts, and plant-based meat with healthier, marbleized fat
May 14, 2021
Motif will have exclusive access to these food technologies, which hold the promise to address two of the most significant challenges in plant-based foods: achieving melt and stretch in plant-based cheese, and healthier fat that marbleizes in plant-based meat.
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Butterball Farms: Savory Flavor

Butterball Farms develops Garlic Herb Butter Dollops for ready meals, meat, poultry, seafood and more
March 11, 2021
Few flavors evoke a rich and savory flavor more than garlic herb butter. Consumers crave its extraordinary flavor and smooth, creamy texture from steakhouses and fine dining. 
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