Emma leads marketing and growth strategy for global ingredient businesses at the intersection of science, health, and commercial scale.
She specialises in building strategic platforms, category narratives, and go-to-market capabilities that drive sustainable growth across complex portfolios.
With extensive experience in food, nutrition, and specialty ingredients, Emma helps organisations move from product-led activity to value-led impact through portfolio positioning, commercialisation and cross-functional leadership.
Her perspective is shaped by international para-athletic competition, storytelling, and advocacy, bringing resilience, clarity, and inclusive leadership to business transformation.
Emma is passionate about shaping the future of health, sustainability, and food systems while developing organisations and leaders positioned for long-term success.
According to the Food and Agriculture Organisation of the United Nations (FAO) an estimated 14% of the world’s food is lost per year between harvest and retail market. Additionally, approximately 17% of this food waste is generated at the retail and consumer levels1. With an ever-growing population (expected to reach 9.6 billion by 2050), sustainable…
Can you quantify the value of extra shelf-life days in food? As a consumer, it can allow for more time in a busy life to eat foods before they end up as unintended waste. This time can be about saving money and protecting health. For the industry, it can be about longer and more resilient…
KHNI’s webinar titled “Solving Sodium – Insights, Science & Strategies to help you navigate the salt space,” provided unique perspectives and current global initiatives surrounding sodium reduction in food/beverages. Excessive sodium intake is linked to an estimated 1.89 million cardiovascular disease related deaths each year. The global average sodium intake is more than double the…
This program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.0 CH for their participation in this program. For more information, please visit ift.org/certification or email ifscc@ift.org. Fermented foods have appeared on countless food and nutrition trends lists this year, seemingly rocketing to a…
Conscious consumers want to feel that a food or beverage aligns with their beliefs, which has led to a push for claims like ‘free from artificial colors or preservatives’, ‘organic’, and ‘made with natural ingredients’. Consumers who seek foods that they perceive as natural and healthy don’t offer the industry a consistent definition of what…
