Ranch Facts
- Hidden Valley® Ranch is America’s favorite dressing, sold across the United States and in more than 30 countries, and found in thousands of restaurants.
- Hidden Valley® Ranch is named after an actual dude ranch (the Hidden Valley® Guest Ranch in California) where family and friends gathered to enjoy the great outdoors by day and home-cooked meals by night.
- Today, Hidden Valley brand owns the right to ‘the Original Ranch®.’
- The ranch flavor is sometimes known as “American” flavor in other countries.
- While Hidden Valley® dry ranch mix was invented in the 1950’s, it wasn’t until the 1980’s that it appeared in a bottle on store shelves.
- During that same decade, Hidden Valley® introduced a line of ranch flavors including Taco, Nacho and Pizza.
- Hidden Valley® introduced an organic ranch in 2007.
- Also in 2007, Hidden Valley® held the world title for the world’s largest salad bar, as part of its Love Your Veggies school nutrition program.
- Today, one in two households in the US has Hidden Valley® in the kitchen[1]!
- Every year, Hidden Valley® distributes 19 million gallons of ranch. That’s enough to fill more than 29 regulation-sized swimming pools!
- Hidden Valley ranch isn’t limited to dressings. The brand has also introduced salad kits, dip mixes, pasta salads and even a table-ready ranch meant to be used as a condiment alongside (or, in replacement of) ketchup or mustard.
- Today, Hidden Valley offers 21 flavors and varieties of its famous ranch.
- Research shows, kids (and parents, too) are genetically predisposed to disliking the taste of vegetables, and a little ranch dressing can help them taste better[2]. In fact, a study[3] found that children consumed more vegetables when paired with a moderate amount of ranch dressing.
- Most people only consume between 30-80% of the recommended number of vegetables each day. Since 2006, the makers of Hidden Valley® products have donated more than $1 million to nutrition education programs to help children consume more vegetables.
Get even more dip inspiration at DipGenius.com.
[1] “IRI Panel P52WE (02/25/16)”Past 52 weeks ending
[2] Offering “Dip” Promotes Intake of a Moderately-Liked Vegetable among Preschoolers with Genetic Sensitivity to Bitterness.” Journal of the Academy of Nutrition and Dietetics; Article in Press, Online November 24, 2011
[3] 2006 study of two Northern California elementary schools conducted by the University of California Expanded Food and Nutrition Education Program and the Butte County Cooperative Extension
