[WEBINAR] Understanding VITAL® 3.0 in 3 Case Studies
What does VITAL® 3.0 look like in real-life?
With its emphasis on risk assessment and action levels based on carefully determined reference doses, VITAL® can help producers comply with regulations for allergen management and labeling. Now, the Allergen Bureau is unveiling the latest version of the program, VITAL® 3.0.
How are food producers implementing VITAL® 3.0 on a practical basis?
In this webinar, food allergen experts Ben Remington (Remington Consulting Group) and Rachel Scott (Romer Labs) discuss some of the issues that this new version of VITAL® raises. Three case studies (milk in cookie, mustard in spice mixture, composite meal) represent progressive levels of difficulty in determining the degree of risk and the necessity for precautionary labeling.
Watch the webinar now!
About the speakers
Benjamin Remington, Ph.D.
Research & Risk Assessment Consultant, Remington Consulting Group B.V. (Netherlands)
An expert in thresholds and risk assessment for food allergens, Dr. Ben Remington is active in both clinical and food business operator settings. Currently, he applies his knowledge in dual roles as Adjunct Assistant Professor at the Food Allergy Research and Resource Program at the University of Nebraska and as a research and risk assessment consultant for the Remington Consulting Group B.V., based in the Netherlands. Ben serves as an Invited Member on the VITAL® Scientific Expert Panel, in addition to several other roles in organizations devoted to allergen risk assessment, novel methodologies and clinical immunology.
Rachel Scott, PGDip, BSc
Sales Manager, Romer Labs
Rachel Scott has worked within the food industry since completing her studies in 1990. After serving as factory production manager for Hazlewoods, she transferred her food manufacturing knowledge and insight into food diagnostic sales and business development for two leading companies until arriving at Romer Labs in 2015. Dedicated to methods and technologies for allergen testing for more than 10 years, Rachel helps food manufacturers with their allergen management across the UK and Ireland.
