Sandridge Food Introduces HPP Salads at IDDBA Expo

Sandridge has introduced better-for-you, better tasting salads using HPP – high pressure processing – to extend shelf life without chemicals. The process improves texture, color and taste so that items such as fresh tomatoes, celery, grapes and pea pods can be added to salads and maintain their freshness and integrity for up to 30 days.

Pressure measuring 87,000 psi allows the food to remain intact while killing any inherent bacteria. This allows the corporate chefs almost free range to create great salad options – such as Israeli couscous with cherry tomatoes, Asian noodle salad with pea pods, and chicken salad with grapes – without worrying about shelf life.

Freed of the safety issue, they can now make decisions based on culinary criteria. According to Sandridge president Mark Sandridge, The flavors speak for themselves. This is the best food we’ve  been able to make in the 50 years we’ve been in business.”

Jan Fialkow is the managing editor for Deli Business and Cheese Connoisseur magazines.