Three years ago twin brothers Darrell and Daniel Peeden were inspired to introduce their mother’s fresh salsas to the world. Ever-increasing occurrences of mass food contamination made them determined to find the safest process around. Research proved that High Pressure Processing ( HPP ) would allow them to market their fragile raw product safely while maintaining its fresh living enzymes and all of the taste and texture qualities of homemade salsa.
In this interview Darrell Peeden shares his enthusiasm for the technology that makes their salsa line the, "freshest, safest salsa" to be found:
Q. According to your website, Chips N' Dip was inspired by the idea of sharing your mother’s fresh salsa recipe with the world. Tell us about what you do.
“Chips N’ Dip specializes in making fresh salsa. Our fresh salsa is sold in grocery markets throughout Southern California. Our company is unique because of our concentration on making and distributing the freshest, safest food on the market. We do this by utilizing High Pressure Processing.”
Q. Tell me about High Pressure Processing – How did this technology come to your attention?
"Research! We were searching for a way to have the shelf life needed to sell in retail. We did not want to add any preservatives to our product or cook our product in order to accomplish this."
Q. Why did you choose HPP over other options, such as pasteurization?
"Traditional thermal methods used in food industry for food preservation carry disadvantages like vitamin destruction or flavor changes that can be avoided with HPP."
Q. That’s very interesting. How long has HPP technology been on the market?
"High Pressure Processing for food began in the 1990s. 2000 is when food manufacturers really started using this process."
Q. Are there drawbacks to HPP – why don’t other companies choose this process?
"Most fresh products on the shelf at the grocery store are loaded with preservatives, so much that the preservative has become a part of the recipe. Taking out preservatives from a food drastically changes the flavor of a product. Companies with products that have been in business, that have developed a large following, would not be so quick to make a change such as this.
"HPP equipment is not cheap. The equipment ranges in the millions of dollars. This price range does not allow for small businesses to make this type of purchase. There are only a few companies that outsource their services for HPP, [and the] cost to HPP can be about 30-cents a pound to process."
Q. What is your current production capacity? Does HPP limit this in any way?
"We have the capacity to produce about 8,000 pounds of fresh salsa a day. Because we out-source HPP we have to transport the product once it is made to the HPP plant. After HPP the product is then taken to the stores. HPP does not limit our production capacity but it does make it a little more challenging. Planning is crucial."
Q. In terms of your interests and concerns for consumers’ health, product quality and cost effectiveness, how does High Pressure Processing currently impact your business?
"HPP allows us to deliver on our promise to keep our products safe at all times. We are never concerned that our products will jeopardize our customers’ health in any way. We are able to keep our products competitive in the market. Our customers will not see a significant higher price for safety with our products."
Q. Do you see HPP continuing to play a roll as you expand and grow your business?
"HPP will maintain a vital role in our company’s future. We plan on developing all products with HPP. We believe in safety and HPP is how we will deliver."
Q. Do you see new applications for HPP technology?
"I see this technology becoming a major player in the foods we eat. At some point in the future consumers will become knowledgeable about this process and demand products that are HPP."
Q. What is Chips N' Dip's vision for the future?
"To be the leading food manufacture of fresh foods that are high pressured for safety."
Q. Is there anything you would like to add that I have not asked you about?
"If we look at the current industry we are met with many problems of serious contamination of products that consumers are eating. This would leave the consumer to believe that many food manufacturers are concerned about their bottom line and not the consumer’s health or the quality of their products."
It is obvious that this is not the case with Chips N’ Dip, LLC. Putting food safety, customers’ health and product quality at the top of their priorities, the Peeden twins’ new enterprise promises to become a leader in the fresh food industry.
Maria Blanco - Writer/Editor, Certified Family Herbalist, Naturopath, Holistic Nutritional Consultant
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