MEDINA, OH – Sandridge Food Corporation has unveiled its state-of-the art, high-pressure processing (HPP) system at its facility in Medina, Ohio. This innovative technology makes Sandridge the industry leader in taste, technology and food safety. HPP is a unique food processing method that uses cold water under high pressure rather than the traditional thermal process and preservatives to provide safe, minimally processed foods with superior appearance, taste, texture and nutritional value.
Because the HPP process eliminates harmful bacteria, the need for chemicals such as benzoates and sorbates to preserve food and extend shelf life are no longer needed, resulting in a more natural product that tastes better and is better for you.
HPP will also deliver foods that stay fresher longer with an extended shelf life, which can have major financial benefits to retail and foodservice customers by substantially decreasing shrink.
“We have committed to this technology, not only because food safety is our highest priority, but because we firmly believe that foods with fewer preservatives and clean labels is the right thing to provide to the consumers of today,” said Mark D. Sandridge, Chief Executive Officer of Sandridge Food Corporation. “Consumers want to be able to read labels that contain simple ingredients. With HPP, we are able to deliver culinary products that the consumer can feel good about with recognized and trusted ingredients, while still maintaining the highest degree of food safety, taste and nutrition.”
Most processed foods today are heat treated to kill bacteria and have preservatives added to extend shelf life, which often diminishes product quality and taste. HPP provides an alternative means of killing bacteria that can cause spoilage or food-borne disease without a loss of sensory quality or nutrients.
In the HPP process, the product is packaged in a flexible container and is loaded into a high pressure chamber filled with cold water and then pressurized with a pump. An equal amount of pressure is transmitted through the package into the food itself. Pressure is applied for a specific time, usually three to five minutes. Because the pressure is transmitted uniformly (in all directions simultaneously), food retains its shape, even at extreme pressures, and because no heat is needed, the sensory characteristics of the food are retained while still destroying the harmful bacteria. Bacteria are inactivated at levels of 58,000-87,000 psi and water temperatures of less than 45 degrees Fahrenheit. These pressure levels retain all the taste, texture and integrity of the original food ingredients without the need for preservatives and/or heat processing.
This revolutionary process moves Sandridge ever closer to the goal of “bacteria-free” foods, virtually eliminating the chance of damaging product recalls and the spread of food-borne illness.
“We are in the business of protecting our customer’s brand and enhancing their image,” said Sandridge. “At the end of the day, that’s really our number one responsibility.”
Source: Sandridge Food Corp.
