Liz has a strong passion for sustainability and seeking out ways to help produce nutritious food that is kinder to the environment, people, and communities around the world.
Over 17 years’ experience working in three continents and five countries has sharpened her ability to adapt marketing strategies to varying cultural contexts and emerging trends across developed and underdeveloped countries.
Liz’s leadership style is rooted in collaboration and empowerment, delivering excellent results on high impact cross-functional projects fostering creativity, accountability, and a shared vision.
She holds a Bachelor’s Degree in Pharmacology from the National University of Ireland, Galway.
The European legislation for Emulsifier E 471 (mono- and diglycerides of fatty acids) will be amended by the European Commission after recommendations by the European Food Safety Authorisation (EFSA). The updated specification for E 471 will be extended with additional contaminants commonly found in emulsifiers, i.e., Glycidyl Esters (GE) and 3-monochloropropanediol (3-MCPD). Mono- and diglycerides…
Choosing fibre sources can be difficult because different fibres have different health benefits as well as different functional properties in food. This article provides an overview of Acacia fibre, including its origin, high digestive tolerance, and examples of how it can help formulation of different foods and beverages.
The food currently lost or wasted globally is enough to feed 2 billion people. This article uses bread and bakery as a case study to review how individuals and food producers can take action against food waste.
