Event description

Food Protection & Preservation is about protecting and perfecting food. We’re excited to welcome Kerry, a global leader in this space with an extensive portfolio in beverage, food and meat to discuss how to unlock food safety in plant-based alternatives.

In this webinar, you’ll hear food safety experts discuss challenges specific to alternative proteins, and strategic marketing demystify those challenges into actionable insights.

Come ready to learn about:

Why food protection in plant-based alternatives is important and why consumer-friendly ingredients are key.

When to build food protection into your formulations and products to quickly and successfully go to market.

How food protection works, to get your products out of the freezer and into the refrigerator, ensuring quality throughout their shelf life.


Emma Cahill leads Strategic Marketing for Kerry’s global Food Protection & Preservation businesses. She has been with Kerry for four years working in Ireland and the U.S. Emma has a BSc in Agricultural Science and an MSc in International Marketing Practice, both from University College Dublin, Ireland. Prior to Kerry, Emma has held roles of increasing responsibility in the sports medical industry based in London and promoting Irish food and beverage companies in France through Bord Bia – The Irish Food Board. Emma challenges herself to uncover new consumer insights and partners with her technical colleagues, and translate these insights into the next innovation for the rapidly growing, consumer-friendly food protection area.

Jennifer Wasieleski is the RD&A Director for the Food Protection & Preservation department at Kerry in Beloit, Wisconsin. Jennifer leads a team focused on developing clean label solutions to replace chemical preservatives in a wide variety of food products. Jennifer holds a bachelor’s degree in microbiology from the University of Minnesota and a master’s degree in food science from the University of Illinois, Urbana-Champaign.

Renetta Cooper is the Technical Business Development Director for Kerry’s Food Protection & Preservation group. She has been with Kerry for eight years and enjoys using her experience in the area of food safety to assist food processors remove chemical preservatives, replacing them with clean label alternatives. Renetta holds a bachelor’s degree in Medical Microbiology from the University of Wisconsin – Madison.

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