1. Gluten – Free Labelling with a Special Focus on Fermented, Hydrolyzed or Distilled Foods: How to Prove & Display It
Correctly
Webinar Details
Date : September 20th Tuesday 2016
REGISTER
Time : 01:00PM ET / 10:00AM PT
Duration: 90 Minutes
Speaker : Rotimi Toki., Principal of Rottoks
Food Safety Management.
Key Take Away
This webinar will highlight the various considerations available for manufacturers to credibly support gluten - free product claims, including quality management systems and good manufacturing practices (GMPs) to demonstrate that products reproducibly meet the requirements of the rule
Overview
The gluten-free market is one of the fastest growing markets worldwide. For the 18 million Americans who suffer from gluten intolerance, gluten sensitivity or celiac disease, gluten – free products are a necessity.
To help assure customer confidence, the FDA issued a final rule in August 5, 2014 that defines gluten-free claims across the food industry. To enforce the final rule FDA may use its full range of routine post-market monitoring activities, including periodic inspections of manufacturer’s facilities, product labeling reviews and gluten analyses of food samples.
Why Should You Attend
Attend this webinar to avoid the FDA Compliance pitfalls commonly associated with incorrect gluten-free claims. This webinar will include an overview of the scientifically valid methods available for conducting gluten analysis testing to ensure that the foods labelled gluten-free do not contain 20 ppm or more gluten.
The webinar will highlight the additional requirements for quality management system proposed by FDA to verify a
“gluten-free” claim on hydrolysed and fermented foods.
Areas Covered In This Webinar
Examination of how the FDA defines the term “gluten-free”
How to properly declare gluten-free foods
What are the additional requirements for labelling hydrolysed or fermented foods “gluten–free”
Gluten–free labelling globally
Gluten detection (using Gliadin x 2 R5, Mendez Extraction)
Conducting a food label review
Good manufacturing practices (GMPs)
Third – party gluten-free certification
Learning Objectives

2. Who Will Benefit Speakers Profile
Learn about the requirements to verify a “gluten-free” claim on hydrolyzed and fermented foods
Highlights the scientifically valid methods for conducting gluten testing to ensure <20 ppm is achieved
Be able to interpret the relevant United States gluten – free labelling rules for hydrolysed or fermented foods
Understand how to generate compliant gluten-free labels
Recognise aspects of non-compliance to avoid costly misbranding errors
Who Will Benefit
Food Processors and Manufacturers
Owners of SME’s
Production Managers
QA & QC Managers
HACCP Coordinators
Marketing Personnel from Food, Beverage & Ingredient Companies
Regulatory Affairs & Compliance Professionals
Food Scientists and Technologists
Speakers Profile
Rotimi Toki
Rotimi Toki, is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors.
Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles. He has more than 20 years of experience. He works with industry in applying the principles of quality and food safety management. He has been an integral part of raising industry standard and helping manufacturers achieving Quality certifications.
He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland, Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he brings seamlessly into every training course.
Rotimi, is a Food Technologist, a certified food safety trainer and Safefood360 certified partner. He has a Master degree in Food Safety Management from Dublin Institute of Technology.
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