2020 Technical Meeting | The Association for Dressings & Sauces

2020 Technical Meeting

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Wisconsin Spice
First Choice Ingredients
Phoenix Closures
Scott Turbon Mixer

Dressing Up the Desert

Join your ADS colleagues this year for an enjoyable and educational meeting in Scottsdale, Airzona, at the Scottsdale Plaza Resort.  Located in the heart of Scottsdale, the Resort is 16.3 miles from the PHX-Sky Harbor International Airport and within a 5-minute drive of Old Town Scottsdale.

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 harnessing generational power to crisis management and social media challenges to opportunities in sustainable packaging.  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.  These are just a few of the benefits you’ll experience when you attend this annually-celebrated industry meeting!




Committee Descriptions


Saturday, October 3
4:00 – 5:30 p.m.Packaging Committee Meeting* (Grand Ballroom A)
6:00 – 7:00 p.m.Meet ‘n Greet Reception (Terraza) (Dinner Open)

Sunday, October 4
8:00 – 10:00 a.m.Technical Committee Meeting* (Grand Ballroom C)
10:30 a.m. – 12:00 p.m.Quality Assurance Committee Meeting* (Grand Ballroom C)
12:30 – 4:00 p.m.Executive Technical Board Luncheon Meeting (Camelback Vista North)
2:00 – 3:30 p.m.Membership Advisory Council Meeting (Lodge Boardroom)
6:15 – 6:30 p.m.Meeting Check-In (Convention Desk)
6:30 – 9:00 p.m.Welcome Reception and Dinner (Terreza)

Monday, October 5

7:00 – 7:45 a.m.Group Breakfast (Convention Foyer)
8:00 a.m. – 12:00 p.m.General Session (Grand Ballroom)
12:00 – 1:30 p.m.Luncheon for Delegates (Cyprus Court)
12:00 – 4:00 p.m.Board of Directors Luncheon Meeting (La Valencia A)
1:30 – 4:00 p.m.Quality Assurance New Testing Techniques Workshop (Grand Ballroom)
4:15 – 4:45 p.m.Information Open House Set-Up (Terraza)
5:00 – 7:00 p.m.Information Open House (Terezza)
(Dinner Open)

Tuesday, October 6
7:00 – 7:45 a.m.Group Breakfast (Convention Foyer)
8:00 a.m. – 12:00 p.m.General Session (Grand Ballroom)
12:00 – 1:30 p.m.Luncheon for Delegates (Terezza)
1:30 – 4:00 p.m.Culinary Workshop (Grand Ballroom)
6:30 – 9:00 p.m.Closing Reception and Dinne(Off-site)

*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 study will also evaluate lethality concepts to determine the target log reduction for pathogens in cold fill products to assure microbiological safety with the goal of reducing hold times.  The ETB Subcommittee is working with two researchers on this project.

The ETB is also working with a representative of the United States Department of Agriculture (USDA) on a study to evaluate the buffering capacity of salad dressing ingredients.  The USDA initiated a project to develop buffer capacity models for predicting pH changes in foods that contain low-acid ingredients.  With further development, the models may be used to establish the maximum pH change possible when low-acid ingredients are added to certain salad dressing products (ranch, blue cheese and vinaigrette).  The USDA has submitted two studies to the Journal of Food Science for publication in 2020.

The ETB is also drafting a best practices paper as a measure to help ADS members evaluate their products in a similar manner with regard to the acidified foods regulation.


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:

  • Impact of Algae Oil, Avocado Oil, Coconut Oil and Sunflower Oil on Full Fat Mayonnaise
  • Abuse of Mayonnaise Emulsion during Transportation

Wanda Jurlina of IMCD US Food Inc. and Paul Pratt of T. Marzetti Company will present the topic, ”Considerations for Building an Emulsion,” during the Technical Committee 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 – 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 IX, “Sensory Evaluation Guidelines” of the Quality Assurance Guidelines (QAG) Manual
  • Section XIV, “Environmental Monitoring Guidance” of the QAG Manual

Regan Javier of Eurofins Sensory, Consumer & Product Research will present the topic, “Shelf Life Testing” during the April 2020 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.

A presentation with a focus on sustainability will be made during the April 2020 Committee meeting.


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.


Meeting Program

Monday, October 5

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

Gaining the Generational Advantage – Harnessing Generational Power
Karen McCullough, Karen McCullough & Co.



Food Regulatory Update
Miriam Guggenheim, Covington & Burling
ADS Legal Counsel







Predictive Food Modeling for the Food Industry
Dr. Donald Schaffer, Rutgers University

(Lunch Break)

Quality Assurance New Testing Techniques Workshop
Moderator: Dorrie Francis, Litehouse, Inc.

Rheology Testing, Gina Paroline, Anton Paar USA, Inc.
Quality and Prediction:  A Nonlinear Approach on Microbial Spoilage, Patricia Rule, bioMérieux
Food Allergen Thresholds:  Current Science and Potential Applications, Dr. Joseph Baumert, University of Nebraska-Lincoln
Sanitation Testing, Taylor Lecy, 3M Company



Information Open House








Tuesday, April 28

General Session  

Hot Topic – TBD

Crisis Management & Social Media Challenges
Alexandra Smith Ozerkis, Kellen

Street Smart Food Defense
Rod Wheeler, The Global Food Defense Institute



Manufacturer and Supplier Partnerships
Allen Sass of Wisconsin Spice, Inc. and Al Slingluff of Ken’s Foods, Inc.

Opportunities in Sustainable Packaging
J. Philip Crowder, Winpak, Ltd.


(Lunch Break)

Culinary Workshop
Moderator: Suzanne Mailman, Golden State Foods

New Culinary Dressing & Sauce Trends and Innovations, Executive Chef Justine Kelly, Sun Basket, Inc.
New Applications for Dressings & Sauces, Chef Fred Heurtin, Golden State Foods
New Dressing & Sauce Formulations Using Fermentation, Chef Robert Danhi, Flavor360 Solutions



Registration for the ADS Technical Meeting will take place exclusively online and is designed to save you time.  Register by August 7 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.  Contact Headquarters if you have questions or are unable to register online.




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 August 7:After August 7:After September 18:
Cancellation Fee$100.00$500.00Non-refundable*

After September 18, all fees are non-refundable.







In the event you must cancel your registration, cancellation fees apply as outlined above.  After September 18, 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.

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








Register early to ensure you have a tabletop.

The ADS Information Open House (IOH) is scheduled for Monday, April 27 from 5:00-7:00 p.m.  Set-up for Supplier members is 4:15-4:45 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 13 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 for one last evening of camaraderie at Fulton Alley, a charming gaming parlor and prohibition-style lounge located in the heart of the New Orleans warehouse district.  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 so we have an accurate count.





Sheraton New Orleans Hotel
The Association for Dressings & Sauces, on behalf of its members, has reserved a block of rooms at the Sheraton New Orleans Hotel, at a discounted group rate.  All rates are exclusive of applicable taxes.

Sheraton New Orleans Hotel
500 Canal Street
New Orleans, LA  70130
Hotel Main & Reservations:  504/525-2500

Single or Double Occupancy: $209

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 on this link or call 504/525-2500 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 72 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 12:00 noon.  Luggage storage arrangements for early arrivals, or late departures, can be made with the bell captain.

On-property self-parking is not available.  Valet parking is $46/day with in/out privileges.

Complimentary internet access in the guest rooms.

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.



REGARDING THE CORONAVIRUS:  The ADS staff and Board of Directors are carefully monitoring developments related to the ongoing COVID-19 (Coronavirus) outbreak to understand its potential impact on the Technical Meeting.  At this time, we are moving forward with the Meeting while continuing to assess the situation.

The Sheraton New Orleans advises that the hotel is reinforcing recommended measures on appropriate hygiene standards and following the guidance of the Centers for Disease Control and Prevention, the World Health Organization and local health authorities.  ADS will be closely monitoring the situation and will be providing routine updates via ADS’ website and in email communications.

We also recommend that all on-site attendees and staff follow World Health Organization (WHO) recommendations around health and hygiene, including:

  • Washing your hands or applying hand-disinfection products frequently;
  • Avoid close personal contact or greetings like hugging, kissing and handshakes;
  • When coughing sneezing, cover your face with the inside of your elbow or into a tissue and promptly dispose of the tissue;
  • Avoiding close contact with anyone showing signs of illness.

For the latest updates and recommendations on the ongoing COVID-19 (coronavirus) outbreak visit the WHO website here.

Of note, ADS’ current meeting cancellation policy is in place.

Louis Armstrong New Orleans International Airport (MSY / KMSY)  is served by 6 domestic airlines including Allegiant, American, Delta, jetBlue, 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 NMTVL“.
  • 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 Sheraton New Orleans Hotel is conveniently located just 15 miles (approximately 25 minutes) from the Louis Armstrong New Orleans International Airport.

Taxis:  The cab stand is located outside of the airport on Level 1.  Fares are $33 each way for one or two passengers.  Three passengers or more are $15 each.  There is a $1 per bag fee.  Regulated by the city (and subject to change), this fare is good from the airport to anywhere in the city of New Orleans.

Lyft and Uber are available outside Baggage Claim, Level 1 at the designated spot for rideshare pick ups.  Trips to and from the airport with start and end locations in Orleans Parish are a minimum of $33.

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 airport’s website.

Airport Address
Phoenix Sky-Harbor International Airport
2485 E. Buckeye Road
Phoenix, AZ  85034

Hotel Address:
Scottsdale Plaza Resort
7200 N. Scottsdale Road
Scottsdale, AZ  85253

Weather and Dress
In late September/early October, daytime temperatures are typically in the mid 90’s, with evening temperatures in the high 60’s.  Average precipitation in late September/early October is less than an inch.  Business casual attire is appropriate for all business sessions and social activities during the Technical Meeting.

Attractions & Dining in Scottsdale, Arizona
Click here for more information on attractions in Scottsdale.

For dining options, click here.

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 & Sauces2020 Technical Meeting

Scottsdale Plaza Resort – Scottsdale, Arizona
October 4-6, 2020