The Association for Dressings and Sauces

As ADS’ 100th anniversary continues, we’re exploring the flavors that defined each decade. The 1960s brought bolder tastes and growing interest in international cuisine. Which dressing or sauce best represents the decade? From Italian dressing and horseradish sauce to steak sauce and duck sauce, your input will help define the flavors of the 1960s. Share your thoughts: https://lnkd.in/d4DeYfjK #ADS100

As we continue celebrating 100 years of ADS, we’re taking a closer look at the flavors that defined each decade. The 1960s brought a growing appetite for bold flavors and international cuisine, with new staples appearing in homes and restaurants alike. Italian dressing became a salad bar favorite, horseradish sauce emerged as a tangy complement to beef dishes, steak sauce became a household essential, and duck sauce reflected a rising interest in Chinese-American cuisine. #ADS100

We’ve moved into the 1950s as part of ADS’ 100th anniversary celebration, and now we want to hear from you. Which dressing or sauce best represents the decade? From the rise of ranch dressing and the growing popularity of barbecue sauce to staples like Russian dressing and tartar sauce, your perspective will help define the flavors of the 1950s. Share your thoughts:  https://lnkd.in/eGxRKa-k #ADS100

As ADS celebrates 100 years, we’re reflecting on the flavors and food traditions that have defined each decade and influenced how we eat. The 1950s ushered in an era of post-war prosperity, where home entertaining, convenience foods, and bold, distinctly American flavors took center stage, from backyard barbecues to the rise of TV dinners. Ranch dressing became a household favorite for its creamy, versatile appeal. Barbecue sauce gained national recognition as regional styles spread across the United States, defining a new era of flavor. Russian dressing remained a staple in classic salads and sandwiches, while tartar sauce became a go-to companion for the growing popularity of seafood dishes. #ADS100

We’ve moved into the 1940s as part of ADS’ 100th anniversary celebration, and now we want to hear from you. Which dressing or sauce best represents the decade? From comforting cheese sauces and classic béchamel to the growing influence of soy sauce, your perspective will help define the flavors of the 1940s. Share your thoughts: https://lnkd.in/eYiWRfn7 #ADS100

Marzetti’s Vice President of Research & Development Tom McGirty is the recipient of the 2026 Technical Service Award from The Association for Dressings and Sauces! This honor reflects Tom’s strong leadership and technical expertise in addition to his service on the ADS Executive Technical Board, where he has helped advance best practices and strengthen scientific standards across the industry.  We’re grateful for Tom’s leadership and for the meaningful impact he makes every day at Marzetti and across our industry.

For 100 years, ADS has been connected to the evolving flavors and food traditions that shaped kitchens, tables, and culture across generations. The 1940s were defined by wartime rationing and post-war innovation, driving demand for practical foods while also introducing Americans to broader global influences and cooking styles. Cheese sauce became a staple in casseroles and institutional cooking, offering comfort and convenience during a time of resourcefulness. Béchamel, often referred to as one of the original “mother sauces,” gained popularity as a foundational sauce taught widely in home cooking and used across countless classic recipes. Soy sauce also saw increased exposure as global influences expanded during and after World War II, introducing many households to new savory flavors. #ADS100

As ADS celebrates 100 years, we’re taking a closer look at the flavors that defined each decade and the role they played in shaping both the industry and everyday meals. As we move into the 1930s, food trends were shaped by the realities of the Great Depression, with a focus on stretching ingredients and creating impactful flavor from affordable staples. This decade saw the rise of salad dressing, or “whipped dressing,” as an economical alternative to mayonnaise, serving as a versatile base for other dressings. Cocktail sauce gained traction alongside the popularity of accessible seafood dishes, bringing bold, zesty flavor to the table. Cream gravy became a symbol of comfort cooking, adding richness and substance to inexpensive meals. Meanwhile, mustard remained a pantry staple thanks to its low cost, long shelf life, and versatility. #ADS100

‎⭐ 2026 ADS Technical Achievement Award Winner ⭐‎ Congratulations to 2026 Technical Achievement Award winner Eric Esterline of Emulsion Solutions. Eric received this recognition during the ADS Technical Meeting held April 26–28 in Greenville, ‎South Carolina. The Technical Achievement Award honors outstanding contributions that ‎advance the dressings and sauces industry.‎ Eric was recognized for his longstanding contributions to ADS and his commitment to mentoring ‎the next generation of food scientists. Throughout his career, he has made a lasting impact on ‎companies and individuals across the field.‎ Congratulations to Eric on this well-deserved achievement. Learn more about his dedication to ‎the industry: https://bit.ly/48BlVqw ‎ ‎#DressingsandSauces #Dressings #Sauces #TechnicalServiceAward #IndustryLeader ‎‎#FoodIndustry #Congratulations #IndustryRecognition‎

‎⭐ 2026 ADS Technical Service Award Winner ⭐‎ Tom McGirty of the The Marzetti Company was named the 2026 ADS Technical Service Award ‎recipient during the ADS Technical Meeting held April 26–28 in Greenville, South Carolina.‎ The award recognizes Tom’s dedicated service to ADS technical programs, including leadership ‎of the Acidified Foods Task Force and contributions to the Executive Technical Board. He has ‎helped shape best practices, elevated scientific standards, and strengthened collaboration ‎across the industry.‎ Congratulations Tom on this well-deserved recognition. Learn more about his contributions: https://bit.ly/3PiXIPb