2019 Technical Meeting - The Association for Dressings & Sauces

2019 Technical Meeting

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Scott Turbon Mixer
Wisconsin Spice, Inc.

Winning the Triple Crown

Join your ADS colleagues this year for an enjoyable and educational meeting in Louisville, Kentucky, at the Seelbach Hilton Louisville Hotel.  Located just 7 miles, approximately 15 minutes, from the Louisville International Airport, the historic Seelbach Hilton Louisville is situated right in the heart of Louisville.

If you’re making dressings, sauces or other condiment products or supplying to those who do, this is an event you don’t want to miss.  Education abounds through a variety of technical sessions that provide know-how and solutions, from leadership and accountability to e-commerce trends for dressings & sauces and packaging requirements to food processing authority guidance on filing a scheduled process for acidified foods.  And don’t miss the Information Open House, the only ADS-sponsored tabletop exhibit of the year, where one-on-one introductions are made and new business relationships are forged.  This year will also feature the every-other–year New Products and Services Presentations.  These are just a few of the benefits you’ll experience when you attend this annually-celebrated industry meeting!



Saturday, April 27
4:00 – 5:30 p.m. Packaging Committee Meeting* (Mezzanine AB)
6:00 – 7:00 p.m. Meet ‘n Greet Reception Rathskeller (Dinner Open)
Sunday, April 28
8:00 – 10:00 a.m. Technical Committee Meeting* (Medallion AB)
10:30 a.m. – 12:00 p.m. Quality Assurance Committee Meeting* (Medallion AB)
12:30 – 4:00 p.m. Executive Technical Board Luncheon Meeting (Medallion D)
2:00 – 3:30 p.m. Membership Advisory Council (Green Room)
6:15 – 6:30 p.m. Meeting Check-In (Medallion Prefunction)
6:30 – 9:00 p.m. Welcome Reception and Dinner (Medallion CD)
Monday, April 29
7:00 – 7:45 a.m. Group Breakfast (Grand Ballroom)
8:00 a.m. – 12:00 p.m. General Session (Medallion Ballroom) 
12:00 – 1:30 p.m. Luncheon for Delegates (Grand Ballroom)
12:00 – 4:00 p.m. Board of Directors Luncheon Meeting (Green Room)
1:30 – 3:30 p.m. New Products and Services Presentations (Medallion Ballroom)
3:45 – 4:15 p.m. Information Open House Set-Up (Grand Ballroom)
4:30 – 6:30 p.m. Information Open House Grand Ballroom (Dinner Open)
Tuesday, April 30
7:00 – 7:45 a.m. Group Breakfast (Grand Ballroom)
8:00 a.m. – 12:00 p.m. General Session (Medallion Ballroom) 
12:00 – 1:30 p.m. Luncheon for Delegates (Grand Ballroom)
1:30 – 4:00 p.m. Ingredient Functionality & Quality Workshop (Medallion Ballroom)
6:30 – 9:00 p.m. Closing Reception and Dinner (Muhammad Ali Center)

*Committee meetings open to observers

Scheduling of Non-ADS Functions

Please remember that no events are to be scheduled to conflict with official ADS events.  This includes, but is not limited to, hospitality suites, production facility or office tours, special breakfasts or dinners, recreational activities, including transportation and similar events.

Committee Descriptions

Executive Technical Board

The Executive Technical Board (ETB) works with staff to direct and supervise the ADS Technical Program, which ensures that Association members remain proactive on technical issues affecting the industry (e.g., labeling, food safety, processing, and preservation).  Committees operating under the purview of the ETB include the Technical and Quality Assurance Committees.

The ETB is overseeing ADS-funded research that will explore the microbiological risks related to ingredients (raw and treated) and in-process steps.  The ETB is also working with a representative of the USDA on a buffering capacity model for dressings.  An update on this model will be provided during this year’s Technical Meeting.

Technical Committee

The Technical Committee undertakes research projects with a focus on ingredients, finished products, methods, equipment and instrumentation to advance the knowledge of the dressings and sauces industry.   The Committee is undertaking the following projects:

  • Caramel Color Replacement in Dressings and Sauces
    • Presenters:
      • Alysha Kane, Ken’s Foods, Inc.
      • Amanda Cypher, Wisconsin Spice, Inc.
      • Jim Patacchiola, Brooks’ Bottling Co.
      • Karen Jensen, Reily Foods Company
      • Zach Bender, Brooks’ Bottling Co.
  • Extra Mustard – Development of ADS Standardized Mustard Formulation
    • Presenters:
      • Seth Hinton, TreeHouse Foods
      • Allen Sass, Wisconsin Spice, Inc.
  • Pump Options:  What, When and Where
    • Presenter:  Colm Swan, Socius Ingredients

Quality Assurance Committee
The Quality Assurance Committee (QAC) reviews new instrumentation and analyses for dressings and sauces, and ensures that the ADS technical manuals – Quality Assurance Guidelines (QAG) Manual and the Methods and Procedures Manual (MAPMAN) – remain current and progressive.

The Committee is currently reviewing the following technical manual sections:

  • Section IV, “Microbiological Guidelines” of the Quality Assurance Guidelines (QAG) Manual
  • Section XII, “Hazard Analysis and Critical Control Point (HACCP) Program Guidelines” of the QAG Manual
  • Section VI, “Shelf Life and Sensory Testing” of the Methods and Procedures Manual (MAPMAN)

The Committee will also consider the development of a procedure for Shaker Table or Hot Box testing.   Rod Wheeler of The Global Food Defense Institute will present the topic, “Food Defense/Intentional Adulteration” during the April 2019 Committee meeting.

ADS Packaging Committee
During the coming year, the Packaging Committee will work on developing a troubleshooting guide for semi-rigid packaging including cups, lidding and machinery.  The Committee will also develop a resource with a focus on packaging considerations to extend shelf life of clean label products.

Membership Advisory Council Meeting
The ADS Membership Advisory Council promotes membership in the Association through prospecting efforts, member retention, satisfaction and endorsement.  The Council also capitalizes on member talent to improve Association programs for the benefit of ADS members.



Monday, April 29

General Session

Welcome and Introductions
Patricia Faison
ADS Director of Regulatory & Technical Affairs

Chair’s Address
Tom McGirty, T. Marzetti Company
Executive Technical Board Chair

ADS’ Communications Update
Stan Samples
ADS’ Communications Director

Leadership and Accountability When It Matters
Commander Kirk Lippold, USN (Ret.), Lippold Strategies, LLC


Food Regulatory Update
Dr. Jeannie Perron, Covington & Burling
ADS Legal Counsel

E-Commerce Trends for Dressings & Sauces and Packaging Requirements
Dr. Samir Amin, California Polytechnic State University

(Lunch Break)

New Products and Services Presentations
Moderator:  Allen Sass, Wisconsin Spice, Inc.
ADS Supplier Members

Information Open House Set-Up

Tuesday, April 30

General Session  

Cleaning and Sanitation Challenges in the Dressings & Sauces Industry
Ronda Dunson, Food Systems Consulting Group, LLC   

USDA Buffering Capacity Study
Dr. Fred Breidt, United States Department of Agriculture and North Carolina State University

To File or Not to File a Scheduled Process for Dressings and Sauces
George Pilgrim, Pilgrim Food Group


Food Processing Authority Guidance on Filing a Scheduled Process for Acidified Foods
Dr. Bruno Xavier, Cornell University

Hurdle Technology & Formulating for Longer Shelf Life
Jerry Erdmann, DuPont Nutrition & Health

(Lunch Break)

Ingredient Functionality & Quality Workshop
Moderator:  Dr. Ritu Mishra, The Clorox Company
Formulating with Fibers, Brinda Govindarajan and Anu Kampurath, Tate & Lyle
Functional Starches and Flours in Savory Applications, Dr. Bicheng Wu and Yeni Peña, Ingredion Incorporated
Spices 101, Elizabeth Kurpe and Liz Morris, Elite Spice, Inc.



Registration for the ADS Technical Meeting will take place exclusively online and is designed to save you time.  Register by March 8 and you will qualify for the special advanced registration fee!  Immediately following your registration, a confirmation will be sent to you via e-mail, summarizing your selections and payment.  Simply print the confirmation for convenient expense reporting.

To register, enter your email address. If you have a current record in the database, enter your self-determined password and follow the prompts to register. If you do not have a record in the database, please contact Headquarters (678/298-1181) for set-up.


In accordance with Association policy, the participants underwrite the entire cost of the Technical Meeting.  The registration fee covers group meal functions and receptions, fees paid for presenters, audio/visual equipment, entertainment and decorations, stationery and printing costs, web-related expenses, staff travel, office costs and all expenses incurred in planning and coordination of the Meeting.

Registration Fees:

On or Before March 8: After March 8:
Member $1,195.00 $1,295.00
Non-Member* $1,295.00 $1,395.00
Cancellation Fee $100.00 $500.00
Spouse/Companion** $500.00 $500.00


In the event you must cancel your registration, cancellation fees apply as outlined above.  After April 17, all fees are non-refundable.

*Non-member companies may attend one Technical or Annual Meeting to become familiar with the Association.  The difference between member and non-member registration fees for the Technical or Annual Meeting is applicable to dues if received within sixty (60) days following the Meeting attended.

**Spouse/Companion registration includes social functions only (breakfasts, lunches, receptions, dinners and the Information Open House).  If your spouse/companion wishes to attend any business sessions (General Sessions, workshops), they must pay the full member registration fee.

Attendee List

Attendee List

As of April 22, 2019:

Organization Registrant Business Title
A & B Process Systems/JBT Mike Curnutte Regional Sales Manager
A & B Process Systems/JBT Brian Gehrke Director of Key Accounts
Accurate Ingredients, Inc. Vincent Pasquale VP Sales
Admix, Inc. Peter Leitner Senior Vice President
Ajinomoto Health & Nutrition NA Jon Ashburn Senior Account Executive
Ajinomoto Health & Nutrition NA Sue Dedmond Senior Account Executive
Ajinomoto Health & Nutrition NA Joe Formanek Director of Savory Applications
Alpha Packaging Adam Doane Vice President – Direct Sales
Alpha Packaging Blair Dunn Account Manager
American Fruits and Flavors Jeff Carlson Director, Sales
AMPCO Pumps Company Michael Boyd Product Development Manager
AMPCO Pumps Company Chad Hawkins Business Development Manager
Aptar Aaron Heyniger Vice President, Sales
Aptar Dave Johnson Director, Business Development
Asenzya, Inc. Danelle Boehme Senior Food Scientist
Asenzya, Inc. Greg Gamble VP of Technical Services
Avena Foods Matthew Lentsch Director, Sales & Business Development
Axiflow Technologies, Inc. George Doan Product Manager
Bell Flavors & Fragrances Laura Christian National Accounts Manager
Bell Flavors & Fragrances Paul Cole Account Executive
Bell Flavors & Fragrances Dominic Olson Vice President
Bell Flavors & Fragrances Sherri vonHahmann Account Executive
Bell Flavors & Fragrances Christopher Warsow Director of Culinary Applications
Bemis North America Karl Bruggen Account Manager
Bemis North America Stephanie Chai Senior Development Engineer
Bemis North America Dennis Redding Principal Research Engineer
Bemis North America Jeremy Winsor Director, Sales
Bemis North America Peter Wright Market Manager
Beneo Inc. Rick Jackson Regional Sales Manager
Beneo Inc. Gary Lowe Regional Sales Manager
Beneo Inc. Joe Mize Customer Technical Support Manager
Biorigin Kathryn Cada Sales and Marketing
Biorigin Robert Patti General Manager
Black Forest Packaging Solutions Tim Warren Director of Sales
Brooks’ Bottling Co., Inc. Zach Bender Director, Research &Development
Brooks’ Bottling Co., Inc. Ryan Brooks Owner/CEO
Brooks’ Bottling Co., Inc. Jim Patacchiola Research & Development
Butter Buds Inc. Jim Anick Regional Sales Manager
California Garlic Company – Garlic King Jeff Crace VP, Sales and Marketing
Cargill, Inc. Haley Smolinski Food Scientist
Chelten House Products, Inc. George Arbocus Corporate Manager Technical Services
Chelten House Products, Inc. Steven Dabrow Chief Executive Officer
Chelten House Products, Inc. Kevin Ernhoffer Manager, Product Development
Chelten House Products, Inc. Steven Nichol Quality Assurance Manager
Chesapeake Spice Company Jeremy Fair Account Manager
Chesapeake Spice Company Darian Fuselier Sales
Chesapeake Spice Company Nestor Ramirez Corporate Chef
Chesapeake Spice Company Alexa Vaughan Food Scientist
Clements Foods Company Amy Banister Food Technologist
Clements Foods Company Charles Torwudzo Technical Director
Columbus Vegetable Oils Erika James R&D Scientist
Commercial Creamery Company Mark Desmond Midwest Sales Manager
Commercial Creamery Company Linda Johnson Innovation Specialist
Corbion Courtney Botkin Sales Director
Corbion Livia Castro Account Manager
Corbion Tomi Giwa Key Account Manager
Corbion Catalin Iancu R&D Scientist
CP Kelco Eric Goron Senior Business Development Manager
CP Kelco Wanda Jurlina Technical Service Manager
CP Kelco Jessica Knutzon Marketing Manager
CRB Pablo Coronel Director Food Processing
CRB Ben Rucker Director, Process Technology
DairiConcepts, L.P. Tracy Barham Senior Manager Product Development
DairiConcepts, L.P. Brendon Barrowman Sales Manager
DairiConcepts, L.P. Kevin Strouse Food Scientist
DairyChem Laboratories, Inc. Grant Church Sales Director
DairyChem Laboratories, Inc. William Shazer Technical Sales Manager
Develey Mustard & Condiments Corp. Michael Durach CEO
Develey Mustard & Condiments Corp. Susan Walden Plant Manager
Dongsheng Foods USA, Inc. Pete Murray Sales Manager
Dongsheng Foods USA, Inc. Cheryl Sigg Sales Manager
DuPont Nutrition & Health Jerry Erdmann Principal Scientist – Food Protection
DuPont Nutrition & Health David Horowitz Account Manager
DuPont Nutrition & Health Russ Lanzrath Account Manager
DuPont Nutrition & Health Heng Tsang Account Manager
DuPont Nutrition & Health Gale Walters Account Manager
Ecom Food Industries Corp. Connie Earl Senior Account Manager
Edlong Anne Druschitz Corporate Research Chef
Edlong Sandy Lavallee Senior Regional Sales Manager
Elite Spice, Inc. Robert Cloney Vice President, Sales
Elite Spice, Inc. Bob Coyne Sales Regional Manager
Elite Spice, Inc. Paul Kurpe Senior Vice President
Elite Spice, Inc. Liz Morris Director, Sales
Elite Spice, Inc. Taylor Simmons Technical Services
Elite Spice, Inc. Steve Toy Regional Sales Manager
Enercon Industries Corporation Ryan Schuelke Vice President, Sales
Fiberstar, Inc. Dan O’Connell Vice President of Sales North America
Fiberstar, Inc. Kurt Villwock Director R&D Applications
First Choice Ingredients Scott Wells Sales Manager
Fleischmann’s Vinegar Company, Inc. David Beaty Regional Sales Manager
Fleischmann’s Vinegar Company, Inc. Wendy Erazo Senior R&D Technician
Fleischmann’s Vinegar Company, Inc. Dennis Gehrke Midwest Sales Manager
Fleischmann’s Vinegar Company, Inc. Sarah Labrie National Sales Manager
Fleischmann’s Vinegar Company, Inc. Jessica Le Food Technologist
Fleischmann’s Vinegar Company, Inc. Sylvain Norton Sr. VP Technology & Regulatory
Fleischmann’s Vinegar Company, Inc. Terry Yatteau Regional Sales Manager
Florida Food Products, Inc. Randy Blackmar Director, Food Ingredient Sales
Florida Food Products, Inc. Chris Naese VP, Business Development
G. S. DUNN, LIMITED Andrew Mansfield QA/QC Manager
G. S. DUNN, LIMITED Luis Rivas Sales & Marketing
Garner Foods Robert Hughey Controller
Garner Foods Matt McCollum Chief Financial Officer
GCS Zeller Plastik Jim Martin Key Account Manager
GCS Zeller Plastik Josh Nollin Key Account Manager
GFF, Inc. Mary dela Pena VP, Quality, Research & Development
Giraffe Foods Xinsia Zhang Director, Research & Development
Glenroy, Inc. Evan Arnold Dir., Product Development & Engineering
Global Natural Foods Pam Johnston Director, Sales
GNT USA, Inc. Emily Wagener Technical Applications Specialist
Gold Coast Ingredients Michele Trent Corporate Sales Manager
Golden State Foods, Inc. Minjung Kim Technical Services Manager
Golden State Foods, Inc. Nancy Hulse Process Improvement Manager
Golden State Foods, Inc. Suzanne Mailman International Food Technologist
Golden State Foods, Inc. Mariana Manole Group VP Quality, Food Safety & Regulatory-Global LP
Grande Custom Ingred. Group Kyle Hellmer Technical Sales Manager
Grande Custom Ingred. Group Sara Menard Technical Sales Manager
Grande Custom Ingred. Group Brad Nielsen Director of Sales and Marketing
Grande Custom Ingred. Group Kate Petrie Applied Technology Food Scientist
Grande Custom Ingred. Group Maggie Schnell Applied Technology Food Scientist
Grande Custom Ingred. Group Mary Steenson Technical Sales Manager
Greenwood Associates Mike Oseland Director of Sales
Greenwood Associates Emma Peterson Product Application and Marketing Specialist
Herbstreith & Fox, Inc. Heather Chavez Regional Account Manager
Hydro-Thermal Corporation Sean Fulton Food & Beverage Sales Manager
Hydro-Thermal Corporation Adam Small Business Development Scientist
Illes Seasonings and Flavors Lydia Fenley Technical Sales Manager
IMA Dairy & Food USA Jerry Watkins Sales Manager
Ingredion Incorporated Yeni Pena Project Leader
J. Rettenmaier USA LP Greg Gilleland Product Sales Manager Functional Cellulose
Jungbunzlauer, Inc. Thomas Dardugno Regional Sales Manager
Kagome, Inc. Daryan Johnson Senior Food Scientist
Kagome, Inc. Ryan Mewhinney Food Scientist
Kalsec, Inc. Peggy Iler Lead Scientist/Senior Manager
Kemin Food Technologies Chandra Ankolekar Technical Manager
Kemin Food Technologies Jayant Kamicheril Accounts Manager
Ken’s Foods, Inc. Alysha Kane Food Scientist
Ken’s Foods, Inc. Elizabeth McColl Research & Development Manager
Ken’s Foods, Inc. Al Slingluff Vice President
King & Prince Seafood Yuka Kobayashi Food Technologist
Langguth America Ltd. David O’Keefe Sales
Litehouse, Inc. Katie Clayton Food Scientist
Litehouse, Inc. Dorrie Francis VP, Technical Services
Litehouse, Inc. Douglas Hawkins Senior Director, Foodservice
Little Spirit Foods, LLC Nevin Strites President
LMI Packaging Solutions, Inc. Brenda Kiehm National Account Manager
M.G. Newell Corporation Michael Sherrill President
Michael Foods, Inc. Sean Roberts Director, Food Ingredient Sales
Michael Foods, Inc. Angela Stessen Scientist
Mincing Spice Amar Ruparelia Sales
Mizkan America, Inc. Maggie Harvey Senior Food Scientist
Mizkan America, Inc. Welch Livingston Sales
Mizkan America, Inc. David Sackett Exec. Director of Sales & Marketing
Mold-Rite Plastics, Inc. Leo Brozell Director, Product Innovation
Mold-Rite Plastics, Inc. Owen Schmidt Director of Sales & Technical Services
Mold-Rite Plastics, Inc. Jason Stull Vice President, Direct Sales
Mold-Rite Plastics, Inc. Jennifer Wojciechowski Senior Sales Director
Mullins Food Products Branislav Basaric Quality Assurance Manager
Mullins Food Products Charles Wind Quality Assurance Director
Neogen Corporation Tim Hendra Dir. Corporate Accounts, US Grocery Business
Olam Spices Tim Strombel National Accounts Manager
Olam Spices Rick Smith Regional Account Manager
Olam Spices Sydney Stout Associate Product Line Manager
Old Mansion Foods Tom Mullen Vice President, Sales
Olds Products Company Augie Remien General Manager- Ingredients
Pacific Farms Pat Ganey Regional Sales Director
Pacific Farms Adrian Pollard Vice President Business Development
Paradise Tad Lenahan Industrial Sales Manager
Paradise David Smith Senior Food Scientist
Parker Plastics, Inc. Jason DiNardo Mid-Atlantic Sales Manager
Parker Plastics, Inc. Steve Ferraro Vice President, Sales & Marketing
Parker Plastics, Inc. Jake Winicki Midwest Account Manager
Pepper Source, Ltd Barbara Smith Vice President, FSQA
Plastic Industries, Inc. Gary Perry Vice President, Sales
Premier Juices John Marshburn Executive Vice President
Pretium Packaging Brian Hawkins Account Manager
Pretium Packaging George Reisinger Director, Sales
Pretium Packaging Barry Sak Dir., Marketing, Food & Specialty Beverage
ProAmpac Rick Bellile Product Development Engineer
ProAmpac Caleb Paterson Business Development Manager
Profile Food Ingredients Mike Cagganello Regional Sales Manager
Profile Food Ingredients Jason Sleggs Regional Sales Manager
ProXES, Inc. Paul Snyder Regional Sales Manager
R2H Flavor Technology, LLC Julie Rozum Director, Technology
Red Arrow Products Suzanne Hammer Territory Sales Manager
Red Gold, Inc. Emil Shemer Director, Product Development
Reily Foods Company Ron Emonet Sr. Dir., Marketing & New Product Development
Reily Foods Company Karen Jensen Senior Manager, Regulatory Affairs
Reily Foods Company Meynard Pacris Corporate Audit/Document Manager
Reily Foods Company Steve Woullard Director of Quality & Regulatory Compliance
Rich Products Corporation – Seapak Jim Schrum Senior Principal Scientist
Ring Container Technologies Tim Ferrel VP of Business Development
Sartori Company Kevin Strauss National Account Manager, Technical Sales
Scott Turbon Mixer, Inc. Ryan Haugh Eastern Regional Sales Manager
Scott Turbon Mixer, Inc. Joel St. John Regional Sales Manager
Shields Daniel Becker Senior Sales Associate
Shields Mark Strutner Director, Sales
Silver Spring Foods, Inc. Margot Dahling R&D/Technical Services Manager
Socius Ingredients Colm Swan Applications Technologist
Sokol Custom Food Ingredients Antonio Marungo Account Specialist
Sonoco Products Company Lou Belmont Vice President National Accounts
Sonoco Products Company Kyung Park Marketing Manager
SPX Flow, Inc. Jim Brink Eastern Regional Sales Manager
SPX Flow, Inc. Jeff Sporer Americas Technical Sales Leader
Sunsweet Growers Kim Kennedy Director, Ingredient Sales
Sunsweet Growers Rick Perez Rsearch & Development Chef
SupHerb Farms Peggy Castaldi Marketing Director
T. Hasegawa USA Patty Wehrung Sr. Sales Manager, Midwest
T. Hasegawa USA Adolfo Fuentes Sr. Sales Manager, Western US/Mexico
T. Marzetti Company Rachel Basalla Product Development Manager
T. Marzetti Company Sandy Bichsel Director Strategic Product Development
T. Marzetti Company Jamie Hannen Project Manager, Retail R&D
T. Marzetti Company Steven Hill Vice President
T. Marzetti Company Thomas McGirty Vice Presiden, Quality
T. Marzetti Company Fran Moller Director, Food Safety
T. Marzetti Company Paul Pratt Vice President, Technical Services
T.C. Jacoby & Company, Inc. Joseph Maixner Sales Manager, Dairy Ingredients
Taisei Lamick USA, Inc. Brady Close Sales Manager
Tate & Lyle Brinda Govindarajan Director, Global Ingredient Technology
Tate & Lyle Anu Kampurath Senior Applications Scientist
Tate & Lyle Adrienne Pohrte Technical Manager
Tate & Lyle Hannah Dressen Technical Commercial Lead
Tetra Pak, Inc. Callie Davis Business Development
Tetra Pak, Inc. Sandra Lowenhar Business Development
The C.F. Sauer Company Cecilia Brock Corporate Packaging Engineer
The C.F. Sauer Company Jason Chesney Director of Quality and Food Safety
The C.F. Sauer Company John Hilker EVP, Plants & Manufacturing
The C.F. Sauer Company Michael Ryan R & D Food Chemist
The Clorox Company Miranda Helmer Director
The Clorox Company Ritu Mishra Associate Research Fellow
The Clorox Company Bruce Stark Division Quality Manager, Clorox
The Garlic Company Dwight Plank Dir., Food Processing & Plant Sanitation
The Ingredient House Katherine Cleland Technical Manager
The Kroger Co. Maria Ivanenkov Corporate Food Technology Food Scientist
The Kroger Co. Andrew Ivory Corporate Food Technology Scientist
The Kroger Co. Daniel Jones Senior Quality Leader
The Suter Company Bryan Westerby VP, Food Safety& Product Quality
The Tec Team, Inc. Marion Brooks Sales Manager
The Tec Team, Inc. Garry Conklin President & Chief Flavorist
The Tec Team, Inc. Joe DiBenedetto VP, Chief Flavor Chemist, Savory
TIC Gums, Inc. Ashley Yungandreas Food Technologist
Tone Products, Inc. Kevin Odom Director of Product Development
Traina Foods David Musson Director of Industrial Sales
TreeHouse Foods Steve Brannen Senior Quality Manager
TreeHouse Foods Eric Esterline Director of Product Development
TreeHouse Foods Seth Hinton Food Scientist
TreeHouse Foods Paula Klassen Senior Director of Quality Assurance
TreeHouse Foods Stephen Loftus General Manager – Pourables, Spoonables & Sauces
TreeHouse Foods Theresa Upshall Food Safety Manager
Tulkoff Food Products, Inc. Marjeta Fusha Development Food Technologist
Tulkoff Food Products, Inc. Janna Hughes Quality Assurance Associate
Vanee Foods Angus MacLeod Director, Researach & Development
Vegetable Juices, Inc. Steven Hvizdos VP Sales – Strategic Accounts
Vegetable Juices, Inc. Eric Traumuller Senior Account Manager
Ventura Foods Robert Beauseau VP, Research & Development
Ventura Foods Joseph Higgs Senior Director, Research &Development
Ventura Foods Mark Leshniowsky Senior Project Manager
Ventura Foods Jeff Lowrance Director, Product Development
Ventura Foods May Yeow Principal Microbiologist
Victoria Pacific Trading Corp. Brian Schick Sales Executive
Victoria Pacific Trading Corp. Gordon Yee Manager
Watson-Marlow Fluid Technology Group Rick Bortz District Sales Manager
Winpak Ltd. Mark Griffin Director of Sales
Wisconsin Spice, Inc. Erik Amen National Sales Manager
Wisconsin Spice, Inc. Amanda Cypher Food Technologist
Wisconsin Spice, Inc. Allen Sass President
Yost Foods, Inc. Jennifer Cira Product Development Manager
Yost Foods, Inc. Amy Steinbrenner Account Manager
Yost Foods, Inc. Matthew Wilson Quality Assurance Manager
Yost Foods, Inc. William Yost President
Yost Foods, Inc. Ben Yost General Manager

Special Events

Special Events

Meet ‘n Greet Reception  

Make sure you attend the Meet ‘n Greet Reception to meet your fellow ADS members and liaise with your colleagues on Saturday evening before heading out for dinner.  This is your chance to see old friends and make new ones.

Information Open House

Due to room limitations, tabletops will be limited to 88.  Register early to ensure you have a tabletop.

The ADS Information Open House (IOH) is scheduled for Monday, April 29 from 4:30 – 6:30 p.m.  Set-up for Supplier members is 3:45 – 4:15 p.m.  This informal tabletop exhibit provides the opportunity to meet new members, establish business relationships and re-connect with current clients.  Suppliers are able to display industry-related literature, and limited product sampling will be allowed.  Refer to the guidelines for additional information, as strict adherence is required.  Reservations received after March 15 will be subject to availability.  Reserve your tabletop during the registration process.

There is no charge to participate in the IOH, however, participants must be an ADS member and registered for the ADS Technical Meeting.  Refer to the guidelines for specific policies regarding Supplier displays, including product sampling.  Space is limited and will be allotted on a first-come, first-served basis.

Tuesday Evening Networking Reception & Dinner 

Join your fellow ADS attendees at the Muhammad Ali Center, a not-for-profit organization headquartered in Louisville, the city where Muhammad Ali’s story began.  Explore the Museum’s exhibits with dinner following on the 6th Floor, which offers breathtaking views of the Ohio River and Downtown Louisville.  Ali’s legacy is rooted in his ability to inspire people – regardless of one’s culture, age, color, ethnicity or religion.  The Muhammad Ali Center is a place to celebrate the deeply rooted and worldwide influence that redeems and esteems the core behind Ali himself-peace, social responsibility, respect and personal growth.  Ali’s dream is that when visitors leave the Muhammad Center, they will be inspired to live their own dreams, and to be the best they can be.

This networking event is included in your registration fee.  However, please check the appropriate box when registering to let us know if you plan to attend on Tuesday evening so we have an accurate count.



Seelbach Hilton Louisville Hotel

The Association for Dressings & Sauces, on behalf of its members, has reserved a block of rooms at the Seelbach Hilton Louisville Hotel, at a discounted group rate.  All rates are exclusive of applicable taxes.  The current state and local taxes are 16.07%.

Seelbach Hilton Louisville Hotel
500 Fourth Street
Louisville, KY  40202-2518
Reservations:  800/333-3399
Hotel Main:  502/585-3200

Single or Double Occupancy: $200

Attendees are encouraged to make their room reservations as early as possible. Room reservations at the group rate are available on a first-come, first-served basis to our attendees while the block lasts.

To make hotel reservations, click this link or call toll-free at 1-800-333-3399 and be sure to identify yourself as part of ADS.

To guarantee your reservation, you must provide a credit card number.  If using a credit card to secure the reservation, your card will not be charged until you depart the hotel.  You may cancel your reservation without penalty if you notify the hotel up to 24 hours prior to your scheduled arrival.  Cancellations received by the hotel after that time will be subject to a cancellation fee of one night’s room and tax.

If you check out of the hotel prior to the reserved check-out date, the hotel will charge you an early check-out fee equal to one night’s room and tax.  If you wish to avoid an early check-out fee, make sure to notify the hotel either at or before check-in of any change in planned length of stay.

Check-in at the hotel is after 4:00 p.m., and check-out is 11:00 a.m.  Luggage storage arrangements for early arrivals, or late departures, can be made with the bell captain.

On-property self-parking is $18/day with in/out privileges.  Valet parking is $27/day with in/out privileges.

High-speed internet access in the guest rooms is complimentary.  Fitness Center is complimentary to in-house guests.

Identifying yourself as part of ADS or The Association for Dressings & Sauces group helps place you in the ADS room block in either hotel.

Booking your room in the ADS block is extremely important because the Association, on behalf of the members, has committed revenue to the hotel for a specified number of hotel rooms.  If ADS does not use the specified number of hotel rooms, which can happen when attendees book in other hotels or outside of the ADS block, the Association may be monetarily penalized  for un-booked hotel rooms in our block.  We appreciate your willingness to assist us in avoiding unnecessary penalties by booking in the meeting hotel and identifying yourself as part of the ADS group when making your reservation.

Travel Info


The Louisville International Airport  is served by 6 domestic airlines including Allegiant, American, Delta, OneJet, Southwest and United.

Delta Air Lines Discount

Delta Air Lines is offering special discounted* airfares for ADS Meeting attendees.  Discounts vary, depending on the class of ticket purchased, up to 10% off the fare for both domestic and international travel.

To take advantage of these Travel Discounts for both domestic and international travel:

  • Visit the Delta Airlines website and click the Advanced Search link at the bottom of the “Book a Trip”.
  • Complete the required fields, and enter meeting code NMSE9“.
  • You may also call Delta Meeting Network® Reservations at 1-800-328-1111, Monday – Friday, 7:00 a.m. – 7:00 p.m. Central Time.  (Please use the same phone number to make changes to an existing Delta Meetings Network reservation.)

*Please note the following:

  • Fare rules will determine eligibility.
  • Discounts vary, depending on the class of ticket purchased, and apply to round trip travel only.
  • For domestic programs, the two lowest class tickets (X & V) are not eligible for a discount.
  • Not valid with other discounts, certificates, coupons or promotional offers.
  • One free name change per passenger and additional name changes permitted at $200 USD / $200 CAD on select fares. (Domestic travel only)
  • One free name change per passenger and additional name changes permitted at $175 USD / $175 CAD on select fares. (International travel only)
  • If using a travel agent, please contact association staff for assistance.


The Seelbach Hilton Louisville Hotel is conveniently located just 7 miles (approximately 15 minutes) from the Louisville International Airport and is easily accessed from three major highways.  The Seelbach Hilton Louisville also offers a complimentary shuttle to/from the airport.  The hotel shuttle pickup is located outside Baggage Claim.  Please call the hotel direct at (502) 585-3200 and ask for the Bell Desk (ext. 206) to arrange shuttle transportation.  As for return trips, please make your arrangements with the Bell Staff on property. This shuttle departs as needed every half hour.

Taxis are available at the traffic island on the left of the taxi stand.  Fares range between $20-$30.

Taxi – 502/777-7777
Yellow Cab – 502/636-5511

Lyft and Uber are the only authorized ridesharing services available to transport passengers from the Airport.  The Lyft and Uber pick-up curb is located on the lower level, east side of the terminal on the inner curb.

Discounts for Carey Ground Transportation

  • Go online here: www.carey.com and create an account with Carey.
  • Make reservations for your ground transportation including your pickup location, time, flight information, etc.
  • After entering your travel details, select continue. Select “Yes” for Promo Code, and enter code (KLATAS), select Apply & Continue to your vehicle selection, then “review and confirm” to enter payment information.

You can also download the app on an iPhone or Android device.

Maps and Driving Directions

You can view and print a street map via the hotel’s Web site at the link above.

FROM I-65 NORTH-BOUND OR FROM THE AIRPORT:  Take Muhammad Ali (exit 136C). Go 5 blocks to Fourth Street and turn left into the front of the hotel

FROM I-65 SOUTH-BOUND:  Take Jefferson Street (exit 136C). Go 1 block to 1st Street and turn left, go 2 blocks to Muhammad Ali and turn right, go 4 blocks to Fourth Street and turn left into the front of the hotel.

FROM I-64 WEST-BOUND:  Travelling to downtown, take 3rd Street (exit 5B), go 6 blocks on 3rd Street to Muhammad Ali and turn right and go 1 block to Fourth Street and turn left into front of the hotel.

FROM I-64 EAST-BOUND:  Take 9th Street (exit 4) and travel 4 blocks to Liberty Street and left on Liberty, go 6 blocks to 3rd Street and turn right, go 1 block to Muhammad Ali and make a right, go 1 block to Fourth Street and turn left into the front of the hotel

FROM 1-71 SOUTH-BOUND:  I-71 runs into I-64 West, take 3rd Street (exit 5B), go 6 blocks on 3rd street to Muhammad Ali, turn right and go 1 block to Fourth Street and turn left into the front of the hotel.

Weather and Dress  

In late April/early May, daytime temperatures are typically in the mid 70’s, with evening temperatures in the low 50’s.  Average precipitation in late April/early May is approximately 4.5 inches.  Don’t forget to pack an umbrella or rain coat!  Business casual attire is appropriate for all business sessions and social activities during the Technical Meeting.

Attractions & Dining in Louisville

Click here for more information on attractions in Louisville.  Click here for dining options.

Contact ADS

Contact ADS

3200 Windy Hill Road, SE
Suite 600W
Atlanta, GA 30339

Phone: (678) 298-1181
Fax: (404) 591-6811
E-mail:  [email protected]
Website:  www.dressings-sauces.org

Members-Only Website:  www.adsmembers.org

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The Association for Dressings and Sauces is managed by Kellen (www.kellencompany.com).  Kellen is a leading professional global services company providing association management, strategic consulting and customized solutions to a substantial and diversified client base that includes associations, societies, foundations, charities, corporations and entrepreneurs.  Founded in 1964, the firm maintains offices in Atlanta, Chicago, Kansas City, New York, Washington, D.C., Brussels and Beijing.

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The Association for Dressings & Sauces2019 Technical Meeting

Seelbach Hilton Louisville Hotel – Louisville, Kentucky
April 28-30, 2019