Karen has held a wide variety of roles across chilled and ambient product categories over her 19-year tenue with UK-based retailer, Marks & Spencer. With global responsibilities, these roles included Company Microbiologist, leading the policy development, governance and standards on microbiological safety and spoilage, and most recently Head of science & innovation, developing and directing the food group’s technical innovation strategy spanning new technologies, products, and processes across the value chain. Following a recent relocation to Melbourne, she consulted on technical and innovation requirements for food companies down under.
Karen joined Food Frontier in July 2020 to lead their industry engagement work helping businesses, innovators and policymakers navigate and pursue opportunities in the emerging plant-based meat and cultivated meat industries. Food Frontier’s reports and events – undertaken in partnership with the likes of Deloitte, Colmar Brunton and Food & Wine Victoria – have delivered world-first data and insights on alternative proteins and reached tens-of-millions of people via national and international media. Karen brings extensive food industry expertise and her passion for alternative proteins to support the innovation and growth of the sector across Australia and New Zealand.