Sandridge Foods set a company BHAG (Big Hairy Audacious Goal ) a number of years ago to have bacteria free products .HPP Technology has allowed them to pretty much achieve this goal and since then HPP is seen by the company as a source of strategic advantage .It has allowed them to increase food safety ,protect against recalls .produce clean label products while also increasing shelf life and allowing them to produce fresher better tasting food products

1. HPP as a Source of Strategic Advantage
How a food safety program became an engine for growth at Sandridge Food Corp.
October 4, 2016

2. Dane Sandridge
Vice President of Marketing and Sales Support
Sandridge Food Corporation
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3. 1. About Sandridge Food Corporation
2. Early experiences with HPP
3. Impact on food safety
4. Impact on product development and culture
5. Impact on product labels
6. Impact on customers
7. Impact on growth
What we’ll cover
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4. About Sandridge Food Corporation
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5. • Founded as S&S Distributing
• Entered manufacturing with
‘64 purchase of 9 recipes,
renamed Sandridge Gourmet Salads
• 1980s: Period of sustained growth through 1980s
• 1990s: Exited distribution side of business and focused on
culinary solutions for customers
• 1997: Company purchased by Mark Sandridge, 2nd generation
About Sandridge Food Corp.
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6. Customers
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Customers who allow us to manufacture under their brand

7. Early experiences with HPP
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8. • Company BHAG: Bacteria-free products
• First HPP line opened in 2010: initial
investment of $7.5 million+
• Full year of testing, experimenting
before making first HPP sale
• 2nd HPP line added 2013
Decision to employ HPP
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9. 1. Doesn’t make bad food good
2. Both science and art
3. HPP doesn’t work with everything
4. It can change the impact of certain ingredients
5. Requires skill and technique, which you’ll
have to learn yourself
Early Lessons in HPP
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10. Impact on food safety
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11. • Nationally, average of 2 food
recalls/day (626 in 2015*)
• 1/3 related to bacterial
contamination*
• Significant number involve private-
label products
• If you provide one service for your
customers, keep them out of recalls
*Food Safety Magazine
Impact on Safety
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12. Cold Loving Bacteria(psychrotrophs) in Chicken Salad:
Non-HPP vs. HPP
12HPP
Control
HPP Results Unwanted Bacteria Growth
Days pH
SPC
CFU/gr.
TGN
C/gr.
Coli
CC/gr.
Ana.
CFU/gr.
Lactics
CFU/gr.
Psych
CFU/gr.
Y/M
C/gr.
2 6.06 700 <10 <10 <10 500 <10 <10
10 X 200 Est <10 <10 <10 200 Est 10 Est 30 Est
17 X 500 <10 <10 <10 <10 <10 <10
24 X 170 Est <10 <10 <10 <10 <10 60 Est
31 X 200 Est <10 <10 <10 <10 <10 <10
38 X 200 Est <10 <10 <10 110 Est <10 <10
45 X 170 Est <10 <10 <10 100 Est <10 <10
52 X 190 Est <10 <10 <10 50 Est 20 Est 10 Est
59 X 280 <10 <10 <10 20 Est <10 <10
KEY
SPC = Standard Aerobic Plate Counts
CC/gr = Coliform Counts/gram
Psych = Psychrotrophs
EST = Estimate
CFU/gr = Colony forming units/gram
Y/M, Col/gr = Yeasts & Molds, Colony/gram
TGN/gr = Total Gram Negatives counts/gram
Ana. = Anaerobes
Chicken Salad
at 10 days
17 million
Cold Loving
Bacteria
(psychrotrophs)
<10
Cold Loving
Bacteria
(psychrotrophs)
Control
HPP
NON HPP Results Unwanted Bacteria Growth
Days pH
SPC
CFU/gr.
TGN
C/gr.
Coli
CC/gr.
Ana.
CFU/gr.
Lactics
CFU/gr.
Psych
CFU/gr.
Y/M
C/gr.
2 6.08 300 400 <10 <10 200 Est 10 Est 60 Est
10 X 1,400 1,800 <10 <10 900
17
million
100
Est
Basic Chicken Salad Recipe
• No Preservatives
• No Acidifiers
• No Additives
Non-HPP Chicken Salad
HPP Chicken Salad

13. Impact on product
development and culture
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14. • Serving a more sophisticated consumer
• Culinary first
• More like a restaurant chef –
less like a scientist
• Simpler recipes
• Brand differentiation
Impact on Product Development & Culture
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15. Looks Great, Tastes Great
Tabbouleh Quinoa Salad Base Country Club Chicken
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16. Impact on Product Labels
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17. Impact on Product Labels
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Potato Salad
with Egg
NO HPP
Potato Salad
with Egg
HPP

18. Impact on Customers
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19. • Opened us up to new prospects
• Changed sales process and
internal buyers
• Improved responsiveness to
customer needs
• Provided brand differentiation/protection
• Expanded our product mix with current customers
• Increased customer confidence
Impact on Customers
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20. Impact on Growth

21. • Reduced geographic limits
• Increased work with national
clients
• Brought supply chain
requirements into recipes
• Significant Growth Category
Impact on Growth
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Freight Lanes
World Headquarters – Medina, Ohio

22. Conclusion
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23. • Increased food safety
• Fresher, better tasting food
• Healthier recipes
• Increased shelf life
• Cleaner labels
• Deeper customer relationships
• Valuable brand differentiation
Conclusion
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24. Thank You