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Dawson Sales Company
Summer Newsletter 2012
Like this newsletter? Check out our new archive link on the Dawson Sales website to catch up on past news and events. Go to www.dawsonsales.com and click on the "Newsletters" tab and click on the link to review all of our previous newsletters and e-blasts.
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 Sauces Are Heating Up New product activity is heating up in the large and diverse prepared sauces market, including pasta sauces, cooking sauces, bottled and table sauces, condiments and salad dressings. Innova Market Insights has recorded consistently rising numbers of launches in this category globally over the past five years. This reflects, in part, the increasing variety of meats and cuisines now being discovered by consumers. "Increasing interest in foreign cuisines has been particularly significant for the cooking sauces category, which accounted for half of tracked global sauces launches in 2011, well ahead of bottled table sauces , mayonnaise and dressings," says Lu Ann Williams, Research Manager at Innova Market Insights. There has also been ongoing interest in health and wellness in this category. Nearly 50% of the 2011 global launches for salad dressings and sauces feature health claims as recorded by Innova Market Insights. This sector has also taken interest in clean-label products on board, with 2011 launches featuring "natural" recipes and "no additives/ preservatives" as key areas for product positioning. The table and cooking sauces markets are both dominated by tomato-based products with moves to spicier and more complex flavorings. Table sauces have moved more to limited edition products with more unusual flavors or premium ingredients. The range of barbecue sauces is also growing in many markets with all-year-round use being promoted. Increasing use of unusual ingredients has already been in evidence in 2012 including wasabi, tequila and various fruits. Cooking sauces have been featuring spicier flavors along with a greater variety of pack formats. from INNOVA MARKET INSIGHTS - Lu Ann Williams - featured in IFT Weekly Newsletter - May2, 2012 |
 Healing Power of Tart Cherries Tart cherries may help reduce chronic inflammation, especially for the millions of Americans suffering from debilitating joint pain and arthritis, according to new research from Oregon Health & Science University presented on 5/30/2012 at the American College of Sports Medicine conference in San Francisco, CA. The researchers suggest that tart cherries have the "highest anti-inflammatory content of any food" and can help people with osteoarthritis manage their disease. In a study of twenty women ages 40 to 70 with inflammatory osteoarthritis, the researchers found that drinking tart cherry juice twice daily for three weeks led to significant reductions in important inflammation markers. "With millions of Americans looking for ways to naturally manage pain, it's promising that tart cherries can help, without the possible side effects often associated with arthritis medications," said Kerry Kuehl, M.D., Dr. PH, M.S., Oregon Health & Science University, principal study investigator. "I'm intrigued by the potential for a real food to offer such a powerful anti-inflammatory benefit." The antioxidant compounds in tart cherries - called anthocyanins - have been specifically linked to high antioxidant capacity and reduced inflammation, at levels comparable to some well-known pain medications. Previous research on tart cherries and osteoarthritis conducted by researchers at Baylor Research Institute found that a daily dose of tart cherries (as cherry extract) helped reduce osteoarthritis pain by more than 20 percent for the majority of men and women. And the same compounds linked to cherries' arthritis benefits have now shown promise for athletes and sports recovery to help relieve muscle and joint soreness. Available in dried, frozen and juice forms, tart cherries are a versatile ingredient, easy to include in any training or inflammation-fighting diet. To learn more about the research supporting tart cherries' pain fighting properties, visit www.choosecherries.com. For more information about cherries, how they are processed, availability and nutritional data, visit the web site for Cherry Central Ingredients at www.cherrycentral.com |
 Food for Thought Place a forkful of something delicious in your mouth. Now put the fork down. This could be a lot more challenging than you imagine because that first bite was very good and another beckons. If you become aware of that reflexive urge to plow through a meal like Cookie Monster on a shortbread bender, then you can resist it. Leave the fork on the table. Chew slowly. Stop talking your way through a meal. Tune in to the texture, flavors, colors and aromas of the foods. Continue this throughout the course of a meal, and you'll experience the third-eye-opening pleasures of a practice known as mindful eating. The concept has roots in Buddhist teachings. Buddhist teachers encourage their students to meditate with food, expanding consciousness by paying close attention to the sensation and purpose of each morsel. Lately, the concept has seeped into the secular arena, from the Harvard School of Public Health to the California campus of Google. Some experts view mindful eating as a remedy for a nation that is stampeding towards obesity. However, mindful eating is not a diet or about giving up anything at all. It's about experiencing food more intensely. "This is an anti-diet," said Dr. Jan Chozen Bays, a pediatrician and meditation teacher in Oregon. " I think the fundamental problem is that we go unconscious when we eat." A mindful lunch hour recently became a part of the schedule at Google, and self-help gurus like Oprah Winfrey and Kathy Freston have become cheerleaders for the practice. For many people, eating fast means eating more. Mindful eating is meant to nudge us beyond what we are craving to why we are craving it and what factors might be stoking the habit of belly-stuffing. Dr. Michael Finkelstein, a holistic physician in Bedford, NY, suggests that people start mindful eating with a few baby steps. He says, "You're not supposed to be able to switch on your mindfulness button and be able to do it 100 percent. It's a practice you keep working toward." Start by sitting at the table (preferably with friends or loved ones), turn off the TV and eat in silence for the first five minutes and really enjoy the food. Even eating while driving provides an opportunity for mindful eating. Before scarfing down that burrito, take a moment to really look at it and think about eating it. Taking even a moment to think about the food or beverage that you are about to consume is a start and you can build from there. Eating should be a pleasurable activity and mindful eating can get you there. from THE NEW YORK TIMES - DINING section - February 8, 2012 |
 Getaway - Galena Style by Mike O'Hare My family and I like to spend vacation time in Galena, IL. We are fortunate to have access to a house that belongs to my in-laws who live in Santa Marta, Columbia most of the time. We were able to spend the week of July 2nd in this area with so many recreational options. In addition to many golf courses, I can spend time at the pool and clubhouse with Ana (my wife) and our daughters, 9 year old Mary Katherine and 18 year old Maggie. We hear rumblings, though, that Maggie would rather be with her friends. What.......Mom and Dad are not as cool as her friends???? We also spend time in downtown Galena, a rustic town with a number of specialty shops, boutiques and restaurants to offer. There are trolley rides available which is a popular attraction. I enjoy a mixture of activities including golf, keeping up the landscaping and chores around the house, and cooling off at the summer slides on Chestnut Mountain. Riding down what are actually the winter ski slopes can be challenging, but you can control your own speed and the kids love it. Ana and I enjoy taking the ski lift back up to the top as it overlooks the Mississippi river and the state of Iowa beyond the river. Chestnut Mountain also offers bike rentals, hiking trails and boat rides to round out our "to do" list. If you are able to visit the Galena area, I highly recommend a visit to the movie set of "Field of Dreams" in Dyersville, Iowa. It is worth the 41 mile trip and even more fun if you watch the movie before you go. This is how my family and I like to spend some summer free time, and we highly recommend a getaway to Galena to relax and enjoy some summer fun! |
Dawson Sales Company has a full line of premium food ingredients that will add exciting flavors and nutritional goodness to your products including dried cherries and fruits and innovative sauces and seasonings. To learn more about all of our products and services, visit our website at www.dawsonsales.com or contact your Dawson Sales representative. We look forward to working with you to take your products to a higher level of excellence!
Dawson Sales Company 2015 Spring Road - Suite 275 Oak Brook, IL 60523 P: (630) 203-8174 F: (630) 203-8171 E-Mail: lynnenoren@dawsonsales.com Articles selected and condensed by Lynne Noren - Dawson Sales Co. 
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| FUN FOOD FACTS | |
There are more than 1,000 varieties of cherries across the world.
Cherries contain cyanidin which has anti-inflammatory properties.
Find our more about cherries!
Bottles containing hot sauces have been recovered from archaeological digs according to "The Hot Sauce Bible".
Advertisements for cayenne sauces appeared in Massachusetts newspapers as early as 1807.
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IFT Annual Meeting and Food Expo 2012
Highlights | |
The IFT AMFE 2012 (annual meeting & food expo) was held in Las Vegas June 25 - 28.
With over 1,000 exhibitors, many offering delicious samples to taste, there was plenty to see and do at the Food Expo. This year's major themes were food safety, healthy foods for children, breakfast foods, sweet & savory flavor combinations and healthy beverages. Health and wellness continued to be a dominant issue with emphasis on sweetener alternatives, sodium reduction, fiber products and nutrient dense ingredients.
Diane Dawson was one of three people to appear on the Wall of Honor for Chicago Section IFT volunteers for all of her work as Chair of the Chicago section.
 French's Flavor Ingredients had an impressive booth at the Food Expo, offering tantalizing foods each day that showcased their superior line of RedHot sauces, mustards and seasonings. The long lines at their booth throughout each day attested to the quality of the special items offered - Buffalo Cheesesteak Sandwiches, BBQ Chipotle Chicken Tacos with Avocado slaw and Braised Beef Chuck on Baguette with Dijon Tarragon sauce.  Check out their website at www.FrenchsFlavorIng
redients.com for more information. The educational sessions were plentiful and diverse with emphasis on developing healthy, functional foods, especially for children. If you were not able to attend this year's expo, you can catch up by visiting www.ift.org. Mark your calendar now for the 2013 IF Annual Meeting and Food Expo to be held in Chicago on July 13 - 16, 2013. |
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