Speakers Biographies & Presentations 22 October 2013

Sue Hattersley



Head of the Food Allergy Branch
Food Standards Agency

Link to Presentation Here

Sue Hattersley has a Bsc Pharmacology (Hons), from the University of Manchester and a Diploma in Toxicology from the Royal College of Pathologists. Since 2002, she has been Head of Food Allergy branch in the UK Food Standards Agency and is responsible for policy on all aspects of food allergy and food intolerance (other than clinical diagnosis and management), including:

  • Negotiating and implementing legislation on labelling of food allergens;
  • Development of guidance for food businesses and enforcement officers;
  • Assessing the risks posed by incidents involving incorrect or misleading food allergen labelling and information;
  • Commissioning and managing a programme of clinical and other research to investigate a number of issues, including the prevalence and mechanisms of food allergy and factors affecting the thresholds and sensitivity of reaction to food proteins.
  • Providing advice and guidance for consumers and other stakeholders.

Topic
Sue will be speaking on the allergen aspects of the EU Food Information Regulations (FIR) 1169/2011 and how this will affect the food service sector on a  the day to day basis, she will also cover the implications for businesses if the regulations are not adhered to.

 

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Caroline Benjamin



Founder
Food Allergy Training ConsultancyCaroline Image

Link to Presentation Here

Qualified as a  chef in 1982, moving from the food service industry into the conference industry in later years, I have coordinated events from both the venue and organiser’s angle, events included weddings, wedding fares and craft fayres. I have also worked for international companies, Pratt & Whitney Canada CSC Europe GmbH, IBM, and Huawai covering financial and administration roles. I am now returning to my roots within the Food Service Industry in my role as Consultant for the Food Allergy Training Consultancy.

I made a decision that I wanted to make use of my experiences of food intolerance and my knowledge of the catering industry to make a difference. I decided that I would set up training to educate the Food Service Industry in “Food Allergy Awareness” and so the idea of Food Allergy Training Consultancy (FATC) was born.  I am passionate about caterers providing  a positive experience for the coeliac, food allergy and. food intolerance sufferer

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Lynne Regent



Chief Executive Officer
The Anaphylaxis Campaign

Link to Presentation Here

Lynne joined the Anaphylaxis Campaign as Chief Executive Officer (CEO) in October 2008, prior to taking up this role she spent nearly 30 years working in the NHS in the UK, ultimately as the Chief Executive of Crawley PCT in the South East.  As CEO of Anaphylaxis Campaign Lynne wants to ensure that the charity achieves its objective of helping people with severe allergies live their lives.

Alongside this, Lynne is vice-chairman of the National Allergy Strategy Group (NASG), which is the alliance of the professional organisation for Immunologists and Allergists, the patient Allergy Charities and industry partners.  The NASG works to highlight the need for allergy services, the inadequate care available for allergy patients at all levels in the NHS and to improve NHS allergy services.

Lynne is also on the Patient Organising Committee for EACCI, the European-wide Immunologist and Allergist professional body,  and is chairman of  the Patient and Public Engagement forum of the British Immunology Society.

During 2013-2017 Lynne is spearheading the UK patient group involvement in iFAAM which is the largest ever European-wide study of the severely allergic population to be undertaken, and is examining an integrated approach to food allergens and allergy risk management.

 

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Nicola Hutchins



Associate -Business Regulatory
Blake Lapthorn Solicitors

Link to Presentation Here

Nikki is an associate at Blake Lapthorn Solicitors who specialises in regulatory work with particular expertise in relation to food hygiene and labelling enforcement and compliance matters.

Her practice covers both the defence of enforcement matters brought by local authorities such as offences in relation to gluten free labelling and advisory work in relation to risk management, policies and procedures.

Nikki has developed an understanding of the various compliance regimes to which her clients are subject to and therefore is able to provide proactive and tailored advice to ensure that their systems are robust and able to withstand the scrutiny of the enforcers.

Nikki has a special interest in developing bespoke training packages for her clients, both at board/management level and at operational level, to assist companies in understanding their responsibilities, minimising their liabilities and meeting their commercial objectives. She speaks at local events and works with consultants in the catering field in relation legal enforcement.

Topic
Nikki will be speaking on the legal aspects on food labelling, with recent experiences of representing clients against Trading Standards with reference to gluten free labelling incident in Hampshire.

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Alexa Baracaia



Mum to child with Multiple Allergies, Freelance Journalist,  and Blogger of Food Allergy Resources

Link to Blog on event  Here

Link to Presentation Here

Alexa is a mum to a fully paid-up food allergic, Epi-Pen toting tot. Current tally: egg, wheat, nuts, sesame, chickpeas, green peas and, yep, banana.

Alexa has a blog which attempts to share her experiences and findings about everything from allergy-friendly recipes, products and places to go to the latest news and research. Alexa lives in London so her blog is from a London perspective.

One thing she promises is no hand-wringing – it’s totally disorienting, of course, but the aim is not to let food allergies rule their lives.

Alexa is newspaper journalist  currently working freelance from home and managing her family,  she has previously worked on the London Evening Standard  and the Manchester Evening News.

http://yesnobananas.wordpress.com/about/

Topic
Alexia will be speaking on the difficulties of eating out with a multiple allergy child, and how difficult it can be to find suitable venues to accommodate her families requirements when on days out.  Food on the go…..  where are they?

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Michelle Berriedale-Johnson



Founder
Foods Matters & Free-From Awards

Link to Presentation Here

Michelle has been involved with food sensitivity for nearly 30 years, ever since her baby son and his father were both diagnosed with milk intolerance. Since then she has manufactured ‘freefrom’ food, run a magazine about food sensitivity for both health professionals and patients, written a number of books on food allergy/intolerance, devised over 1,000 ‘freefrom’ recipes and started the hugely successful FreeFrom Food Awards – as well as editing the FoodsMatter family of websites and writing the FoodsMatter blog (complete with garden and cats!)

Topic
Michele will talk on Free-From foods as a growing Industry, and the rewards of offering free-from products in the food service industry.

Michele will also be speaking about the Free-From Eating Out Awards 2014 which is launched this year, with their patron Antony Worrall Thompson who has always been particularly passionate about freefrom in the restaurant and food service world, Antony has agreed to take the new FreeFrom Eating Out Award under his wing and  present the Awards for 2014

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Catherine Salloux



Marketing Director,
Ask Italian

Biography

Link to Presentation Here

Catherine S Ask Italian sm

 

With over 18 years of marketing experience Catherine Salloux has held a number of positions in both FMCG and retail organisations in both the UK and USA.  She started her career at Unilever working on the Batchelors portfolio.  She then moved to California and worked for Del Monte Foods on their packaged fruit business before transitioning to blend-to-order smoothie retailer Jamba Juice, with over 700 stores across the USA, where she lead their product marketing.  She returned to the UK as Marketing Director for ASK Italian, the leading casual dining brand boasting over 110 restaurants and 2300 employees, where she is helping drive an exciting, vibrant and successful period of change leading marketing, food and design teams.

 

Topic: ASK Italian’s ‘No Gluten’ Journey: meeting the needs of the loyal coeliac customer

 

Catherine says:

“Listening to our customers is vital to the ongoing success of ASK Italian.  Whilst we have always invested a lot of time into staff training on our menus and highlighting known allergens, in May 2013 we took the decision to go the extra mile for the growing numbers of gluten-intolerant diners, and became NGCI accredited. We now offer specially marked dishes and gluten-free pizza bases and pastas, to ensure we can meet their needs. We’re very proud of the results of this journey, and especially with the feedback from customers who can relax and enjoy their meals with us as a result. We’re delighted to be able to share our experience at this event.”

 

 

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Karen Fewell



Digital Consultant at Digital Blonde

Link to Presentation Here (To be updated)

Karen is best described by her Twitter Bio

Slightly geeky blonde & big kid who may make you wear #blondewigs. Bangs on about social media & food, hospitality, foodservice & health. 2012 Torchbearer.

Topic

Karen who has Coeliac Disease is well aware of the lack of availability and choice for her dietary requirements when eating out, with a great knowledge of social media and how to make it work for your business positively, Karen will be speaking on the pitfalls of getting it wrong and the fantastic results when venues get it right!

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Simon Flanagan



Senior Consultant- Food Safety Division
RSSL

Link to Presentation Here (Some images have been removed at the request of RSSL)

Simon heads up technical services in the field of allergens. He has worked in various sectors of the food industry for over twenty years. His experience spans the beverage, agricultural and infant formulae sectors. It was whilst working for a large European baby food manufacturer, that he first became involved in developing factory based control strategies for food-borne allergens.

More recently, Simon has worked with two of the largest UK contract analytical laboratories, where he has been instrumental in establishing and validating dedicated allergen testing laboratories and consultancy based services for the food industry.

Topic
Simon who has vast experience in working with the food industry will be talking on how you can provide a gluten free meal in a gluten containing environment, including allergen sampling & analysis, and the issues which need to be addressed.

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Catherine Hinchcliff



Head of Customer Marketing
3663

Link to Presentation Here

Catherine Hinchcliff has worked for 3663 for nearly 9 years, currently as Head of Customer Marketing, overseeing customer and regional marketing, insights and food development areas of their business. Formerly from Diageo, UB and Energizer, her career has taken her from research and category management to brand management, commercial planning as well as customer/channel marketing.

Catherine is a real foodie, and has led a cross-functional team within 3663 to develop, launch and establish their current gluten free range of 48 products.

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Wan Mak



Wan Mak
Head of Nutrition and Dietetics
Sodexo UK and Ireland

Link to Presentation Here

Wan Mak, a registered dietitian, joined Sodexo in 2006, and is responsible for driving all aspects of the company’s nutrition, health and wellbeing strategy for Sodexo’s clients, consumers and employees. She also provides advice to Sodexo’s executive team and senior management on issues including those related to the UK and EU adopted regulations on nutrition and allergens.

With over 23 years of experience in the field of nutrition and dietetics, Wan is an expert when it comes to health and wellbeing. Her impeccable credentials include a first class honours degree (BSc) in food science & nutrition, followed by a post graduate from King’s College London in Dietetics, and a Masters in business (MBA). Some of her previous roles include: clinical dietitian for the NHS and within the private healthcare sector; programme director and a nutrition and dietetics lecturer at a leading international university; not to mention her vast experience within the foodservices and food manufacturing industry – supported by a love of food that began at an early age.

 

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David Mulcahy



David Mulcahy
Craft & Food Development Director, Sodexo UK & Ireland

Link to Presentation Here

 

A highly respected individual with a wealth of industry experience, David is responsible for culinary development and craft strategy at Sodexo.david mulcahy

Together with his team he strives to drive and support initiatives involving menu and offer development across the Sodexo business.  David is active in promoting catering industry standards and was past national chairman, and current vice President of the Craft Guild of Chefs, the largest Chefs Association in the UK.

A highly experienced competitor, David has gained numerous awards on the national and international stage, including winning Culinary Olympic and World Cup Gold medals. David is widely recognised as co-ordinator of many of the UK’s leading competitions and events, including the highly respected National Chef of the Year, Young National Chef of the Year, The Craft Guild of Chefs Awards, FutureChef and The Skillery at Hotelympia.

David is also responsible for the award winning Sodexo culinary team and runs the Sodexo Salon Culinaire programme, the largest of its kind in the UK.

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