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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Labeling for Gluten-Free & Other Ingredients of Avoidance
(Webinar length:  1h 22m)

Overview:

This informative and revealing webinar will review the newly released gluten-free labeling
regulation along with implications and insights about disclosure and promotional marketing
when it comes to the most common and prevalent ingredients of avoidance in the food
industry today.

The U.S. Food & Drug Administration’s (FDA) Gluten-Free labeling regulation is final! Our
contemporary food supply must meet needs for an increasing number of people who avoid
certain products, ingredients or entire food groups. The presence of even the tiniest
unintended trace of an individual ingredient sourced from or in contact with some foods can
lead to serious reactions, medical problems, even life-threatening consequences for those at-
risk or with particular health conditions, or have major implications for other reasons such as
religious beliefs.

Gluten and the Big-8 allergens are defining elements in this arena. There are various factors
contributing to the ways these specific segments of the food supply are significantly driving
consumer choice and demand. Other ingredients of intolerance or hypersensitivity such as
lactose or monosodium glutamate (MSG) can also create challenges for required ingredient
labeling -- including names, standards of identity, decisions about declaring incidental
additives and processing aids, identifying flavors, spices, herbs, colors, GRAS status -- as
well as “absence of” claims.

Areas covered in the webinar:

FDA’s recently announced Gluten-Free labeling regulation
How the demand for gluten-free has affected baked goods and other relevant categories
Differences between an allergy, intolerance or hypersensitivity
Health, medical & science buzz behind the rise in eliminating certain dietary components
Whole foods, their derivatives and the variable of refinement for absence of avoided
component
Influence on product development – alternatives replacing wheat & other top allergen
ingredients
Effect on institutional food-handling policies such as child-care/schools banning peanut butter
Contemporary industry practices for communicating product purity; certifying 3rd party seals
Labeling for potential cross-contamination risk
Implications for grocery stores & restaurants
Relevance to other claim categories such as natural, organic or kosher
What’s influencing consumers when it comes to ingredients and additives

Who will benefit from this webinar:

Regulatory Affairs & Compliance Professionals
QA and QC Managers
Food Scientists, Technologists & Product Developers
Government food inspectors
Consumer & Marketing Research Professionals
Advertising, Brand, Marketing & Public Relations Managers
Legal Consultants and Professionals
Dietitians and Nutritionists
Importers and Exporters
Int'l and Foreign Agricultural Trade Reps

Presenter--Lauren Swann

Lauren Swann is President of Concept Nutrition, Inc., specializing in strategies to effectively
deliver accurate nutrition messages for industry, media and public health.  She established
the Regulatory Affairs department for Vlasic Foods International. Clients include well known
food companies, retailers, restaurants and trade associations.  She’s co-authored and written
chapters for six books, including the Nutrition Labeling Handbook and has been interviewed
by national and local media including NPR. She has an MS in Nutrition Communications from
Boston University, a BS in Medical Dietetics from Howard University, is a Registered
Dietitian, Licensed in Pennsylvania.


Webinar Price ($289)
Click here to buy it


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