J. Peter Clark

In traversing the processing exhibits at the 2007 Food Expo in Chicago in July, I noticed that they seemed somewhat smaller than some have been in the past.

For instance, a few years ago, one supplier of high-pressure processing equipment brought a full-scale unit to the show. This year, only one of the three companies active in that area was present—Avure, Kent, Wash.—and it had a relatively small booth. Perhaps high pressure has become so well-accepted that it verges on routine. Avure said that…

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