A new set of High Pressure Certified® (HPC) Guidelines has been released by The Cold Pressure Council (CPC). The topic of the newest guideline is Wet Salads, also known as deli salads.
By definition, Wet Salads include a combination of ingredients which could be carbohydrates (i.e. vegetables, fruits and/or starches from pasta, grains, legumes and lentils), fats (i.e. nuts, seeds and dressing components); and proteins (i.e. meat, tofu, seafood and meat analog substitute).
“In our efforts to continue advancing High Pressure Processing (HPP), the Cold Pressure Council is very pleased to announce the release of a new set of guidelines for Wet Salad products, also recognized as deli salads,” says Justin Segel, CEO, American Pasteurization Company and CPC chairperson. “Examples of wet salad products are those that could include a combination of starches, proteins and fats. Be on the lookout for more HPP content that the CPC provides to increase the awareness and use of High Pressure Technology.”
