Anthony (Tony) Pavel

March 1, 2013
Global Food Forums FEATURE IMAGE

2013 Clean Label Conference

Presentation: When Natural Doesn’t Mean Good For You: Managing Food Safety, Litigation and Regulatory Risks

Speaker: Anthony “Tony” Pavel, JD, Partner, Morgan Lewis & Bockius, LLP

Anthony “Tony” Pavel is a Partner in the FDA practice at Morgan Lewis & Bockius, LLP. Mr. Pavel’s practice centers on food law; he has a broad range of experience with issues including food processing, packing and labeling, food safety compliance, HACCP, SSOPs, food security measures under the BioTerrorism Act, GMPs, and GRAS self-affirmations and notifications. He also assists clients with novel processing technologies, food and color additive petitions, product claims in labeling, advertising, and other promotional material, as well as clinical research and substantiation issues, and regulatory strategies for functional foods and dietary supplements. Additional areas of his work include the National Organic Program, recall and market withdrawal strategies, import detentions, seizures and alleged food tampering.

Tony is the past Chair of the Institute of Food Technologist’s Food Laws and Regulations Division. During his undergraduate and legal studies, he worked for a food HACCP consulting business.

Tony earned his J.D. from Loyola University of Chicago School of Law in 2001, where he was a staff editor of the Loyola Consumer Law Review and interned with the Illinois Attorney General’s Health Care Bureau. He earned his B.S., with honors, from the University of Western Ontario, Canada, in 1998.

2013 Clean Label Conference Presentation Description:
When Natural Doesn’t Mean Good For You: Managing Food Safety, Litigation and Regulatory Risks

The challenges are daunting. Food companies offer consumers economical, convenient, great tasting, safe and nutritious foods with availability never before known to man. However, careful consideration must be made when communicating the natural positioning of such products. The characteristics of the ingredients, processing and even packaging used, regulatory guidelines and regulatory environment, as well as the increasingly litigiousness of “consumer” groups must all be assessed in the development and marketing of good-for-you foods and beverages. This session will explore the legal and regulatory implications stemming from the interrelated issues of food safety, ingredient labeling and claims as the industry works to meet consumer demands for less processing and fewer ingredients, while expecting longer shelf life and enhanced nutrition.