Elizabeth Fuhrman is a contributing writer to Refrigerated & Frozen Foods, as well as National Provisioner, Independent Processor and Beverage Industry (sister publications). For more than a decade, she has reported on top food and beverage companies and their manufacturing facilities. In addition, she reports on ingredient and machinery technology, new products and packaging along with retail and consumer trends. Previously, she was editor-in-chief of Beverage Industry and associate editor of Candy Industry.
The growth of high-pressure processing (HPP) extends beyond food safety. That’s because this key technology is making a refrigerated offering possible that wasn’t before.
If a disease outbreak occurs in today’s interconnected global economy, the stakes are higher than usual: Expect lost domestic and international sales, a damaged reputation, and even a hit to the U.S. economy from lost trade and employment.
