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Kelley Rodriguez

Kelley Rodriguez is the Editor-in-Chief of Refrigerated & Frozen Foods. An award-winning journalist, she has over 15 years’ experience in writing, editing and content curation, with roles in print, television, radio and digital formats. Kelley holds a journalism degree from Otterbein University and an MLIS from Kent State University, both in Ohio.

Articles

ARTICLES

Egg Board Encourages Americans to ‘Keep Calm and Crack On’

As avian influenza challenges the industry, U.S. sales of eggs and egg products continue to climb.

Kelley Rodriguez

February 6, 2025

FOOD ENGINEERING's sister publication Refrigerated & Frozen Foods met with the AEB at IPPE, where eggs were a topic everyone seemed to be talking about.

Automation, space driving vertical cold storage construction

The future of cold storage is looking up.

Kelley Rodriguez

April 4, 2022

While market factors are driving rising demand for cold buildings, there are also practical reasons behind the need for newer, taller cold storage facilities.

Campbell’s Terminates Exec Over Alleged Disparaging Comments

PepsiCo to Close Two Florida Facilities

Alternative Protein in 2025: Key Trends and Technologies

Events

June 17, 2025

Refrigerated & Frozen Foods’ State of the Cold Chain

On Demand Kelley Rodriguez, Editor in Chief of Refrigerated & Frozen Foods, will be joined in this 60-minute webinar by industry experts to help unpack the latest research.

July 23, 2025

Decarbonizing Process Heat: What You Should Know and Next Steps

On Demand Driven by climate goals, business risk, client interest, and resilience considerations, food and beverage companies are increasingly turning their attention to decarbonizing their production processes.

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