Technical Program: Formulating with Proteins
Presentation: The Present and Proposed Future of Food Labels and their Impact on Proteins
Speaker: Riëtte van Laack, JD, Ph.D., Director, Hyman, Phelps & McNamara
Riëtte van Laack is a director with Hyman, Phelps & McNamara, P.C., a law firm that specializes in FDA regulatory matters. Riëtte counsels domestic and international clients on a broad range of food regulatory issues, including those pertaining to food labeling, health and nutrient claims, advertising claims, food safety, organic regulations, and implementation of the Food Safety Modernization Act.
Riëtte has extensive experience in the food science and technology industry, working as a researcher abroad and in the United States. She worked in the Netherlands at the Department of the Science of Food of Animal Origin at the University of Utrecht, as a researcher with the Agricultural Research Service of the U.S.D.A. and as a professor at the Department of Food Science and Technology at the University of Tennessee.
Riëtte graduated summa cum laude from the University of Tennessee College of Law in 2004. She completed her undergraduate and graduate work in the Netherlands, obtaining a M.S. in Human Nutrition from the Agricultural University of Wageningen, and a Ph.D. in Meat Science from the University of Utrecht.
Riëtte van Laack
Presentation Description: With increasing consumer interest in proteins and the nutritional content of their foods and supplements, information communicated by package labels is more crucial than ever for a product’s success. The FDA’s proposed changes to a food’s Nutrition Facts panel, the most significant since the panel’s inception some 20 years ago, has resulted in thousands of comments. This presentation looks at proposed changes, with a focus on information impacting protein content and sources, and the subsequent consumer and food industry responses. What will likely be required and what may be optional? What foods will be impacted? Gain insights into how the new labels may alter how you work with proteins.