Emma is a Global Strategic Marketing Director in Food Protection and Preservation at Kerry. Emma has a BSc (Hons) in Agricultural Science and an MSc in International Marketing Practice, both from University College Dublin, Ireland.
Emma partners with her technical colleagues, to translate microbiological innovation into actionable insight for the market, informing the next generation of consumer-friendly food protection. Emma also works with external partners such as universities, labs, consumer bodies to join the dots between academia and industry in food waste research.
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 levels (1). With an ever-growing population (expected to reach 9.6 billion by 2050),…
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…
