Food Fraud: Protecting your Brand Through Transparency

Online Video Panel Discussion

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choosing food packaging2Food fraud originated as a way to extend a food’s primary ingredients for added profit. As our food supply becomes more globalized, fraudsters are using the importation process to take advantage of food companies wherever they can. According to the FDA, the number of adulterated food products they are seeing has tripled over the past 10 years. And, as supply chains become increasingly complex and fragmented, it is becoming harder to detect cases of adulteration. What’s more, some food companies seeking new ways to keep pricing down are outsourcing to suppliers who are tempted to substitute, sometimes at the cost of the safety and the integrity of the company’s brand.

From olive oil, to honey and even horsemeat, consumers are unwittingly purchasing and consuming food that may have been adulterated or tampered with, and this can seriously compromise their health. As consumers become aware of these incidents through main stream and social media, they start to turn away from brands they once trusted, which can impact your food brand: food fraud can not only harm your consumers, it can also threaten your profits!

 

Tina Brillinger, GFSR’s CEO will Co-moderate the Panel Discussion with Dawn Van Dam

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Tina Brillinger                   Dawn Van Dam

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FEATURED PANELISTS INCLUDE THE FOLLOWING EXPERTS


 

 

KarenKaren Mills is Director of Quality Assurance for High Liner Foods Inc. (Canada) and operates out of High Liner’s processing facility in Lunenburg, Nova Scotia. She leads teams that are responsible for internal food safety and compliance as well as supplier/vendor import and regulatory compliance. Karen received her B.Sc. in Animal Science from the Nova Scotia Agricultural College in Truro, Nova Scotia. High Liner Foods Inc. is a processor and marketer of superior quality seafood. The company began in 1899 with the founding of W.C. Smith & Company, a salt fish operation located in Lunenburg, Nova Scotia. Today, it is one of the largest prepared seafood processing operations in North America producing a wide range of products in our four operating facilities, located in Lunenburg, Nova Scotia, Portsmouth, New Hampshire, New Bedford MA, and Newport News, Virginia under the brand names: High Liner®, Fisher Boy®, MIRABEL®, SEACuisine® brands (among others) throughout North America.


John Sprink Dr. John Spink is the Director of the Food Fraud Initiative at Michigan State University (USA). His 2009 MSU Packaging PhD work was on Anti-Counterfeit Strategy and his broad research expands from Food Fraud to product fraud related business risks (including Enterprise Risk Management ERM and COSO), and a range of outreach activities that cover policy and trade issues. While conducting his research and outreach he has a full teaching load with graduate courses “Packaging for Food Safety,” “Anti-Counterfeiting and Product Protection (Food Fraud),” and” Quantifying Food Risk.” He is widely published in leading academic journals with important works such as “Defining the Public Health Threat of Food Fraud.” He was a co-author on “Food Fraud” in the first comprehensive Chinese language Food Safety textbook. His leadership positions include product fraud related activities with ISO, GFSI Food Fraud Think Tank, and U.S. Pharmacopeia (USP). Global activities include engagements with the European Commission, INTERPOL and Operation Opson, New Zealand MPI, and service as Advisor on Food Fraud to the Chinese National Center for Food Safety Risk Assessment (CFSA). 


YvesRayYves REY is Senior Advisor to the DANONE Board of Directors, former Corporate Quality General Manager, DANONE Group & Former Chairman of the GFSI board (Global Food Safety Initiatives). Yves Rey is a French citizen and a graduate of ENSAIA, France. He holds MSc degrees in chemistry and biochemistry. He has more than 42 years’ experience in the world’s leading food, beverage and packaging companies in 10 different countries. Yves has been a longstanding member of the GFSI board (Global food Safety Initiatives) – from 2006 to 2011 — He was vice-chair from 2008 to 2011 and Chair from 2012 to 2014.
Yves also serves as Senior Advisor to the Asia-Pacific United Nations Office for Project Services for Smart Agriculture & Food Safety Industry Demonstration Zone and as the Executive Director of IFAAO – International Food Authenticity Assurance Organization

MichelMitchell Weinberg is the Founder, President and Chief Executive Officer of the International Supply Chain Assessment Technologies Corporation (INSCATECH). INSCATECH has created a comprehensive solution to protect the world’s food supply from Food Fraud. Through its involvement with the Global Food Safety Initiative (GFSI) Food Fraud Think Tank, Mitchell was instrumental in introducing the concepts of food fraud vulnerability assessments and food fraud control programs to the industry. In addition, Mitchell pioneered and is the sole provider of forensically based food fraud investigations. Through its international network of specially trained food fraud detection operatives, his team works discreetly and legally in virtually every food producing country around the world, to expose those committing food fraud.


SarahSara Zborovski is a Partner in the Toronto office of Norton Rose Fulbright Canada. The Norton Rose Fulbright team has deep expertise and unrivalled experience in the critical and unique issues facing clients in the food and beverage industry. Sara provides timely advice on regulatory, business and intellectual property issues while assisting food and beverage companies in market access and in areas of compliance. She helps clients navigate the Canadian regulatory landscape and advises on product classification, advertising and marketing programs (including product labels), compliance programs and on all matters relating to food safety, including crisis management, advocacy before the inspectorate and product recalls.

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