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Saturday, September 27 • 10:30am - 12:00pm
Labeling and Legislation

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2014 ushers in big changes in gluten-free food labeling, with the finalization of the FDA’s gluten-free food labeling regulations in August. Find out how community support driven by bloggers helped these regulations become a reality, and how industry lobbying efforts supported the cause. What do the new regulations mean and what don’t they mean? Plus, what changes are on the state and federal horizon with other labeling initiatives like those for non-GMO ingredients? What can bloggers do to bring about change and foster the spread of information about what is and might be in our food? Join our expert panel and learn the ins and outs of current and expected food labeling changes.

avatar for Dave Bloom

Dave Bloom

CEO, Snack Safely
Dave Bloom is CEO of SnackSafely.com, an advocacy he co-founded with his wife Debra in 2011.  The firm’s primary publication, the Safe Snack Guide, is a resource used by thousands of schools and tens of thousands of parents nationwide help to keep allergens out of the classroom and the home. SnackSafely.com has developed a proprietary platform to enable food manufacturers to disclose how they process 11 allergens during the... Read More →
avatar for Robyn O'Brien

Robyn O'Brien

Author, The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About It
Robyn O’Brien, a former food industry analyst, author, and mother of four,  triggered an allergic reaction in the food world when she asked a simple question: “Are we allergic to our food or what’s been done to it?” She brings compassion, insight and detailed analysis to her research into the impact that recent changes to our food supply are having on the health of families, companies and economy. Robyn has been... Read More →
avatar for Jules Shepard

Jules Shepard

Owner, Jules Gluten Free
Jules Shepard, a celiac diagnosed in 1999, and an indomitable perfectionist with a penchant for equality and fairness, this former prosecuting attorney was simply unwilling to accept the dry, gritty, vacuous foods that were the norm then. Two years in her kitchen, and Jules had perfected an all-purpose flour blend that enabled her to continue her passion for baking and sharing food with others. Her company, Jules Gluten Free, was soon founded and... Read More →

Saturday September 27, 2014 10:30am - 12:00pm
Exhibit Hall D

Attendees (72)