Labeling for Gluten-Free & Other Ingredients of Avoidance

(Webinar length:  1h 22m)

Overview:

This informative and revealing webinar will review the gluten-free labeling regulations 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 regulations have been around for awhile but still are critical to review from time to time. 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:

  • 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.

  • Item #: 0227eGluten
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Price $289.00