Allergy Aware Kitchen is running this conference not only taking a look at the negative and time consuming side of what the FIR regs entail, but to promote the fact that the allergy market is huge and untapped and waiting for food service to provide fantastic safe dishes for them.
In other words, it will be a really positive event, offering ideas on how to deliver new opportunities to your business.
Allergy friendly catering will be provided by Professor David Foskett’s team, with plenty of samples to try out during the Live Kitchen Demo.
Plus – Chef’s Steve Walpole and Hulya Erdal will be deconstructing regular well-known dishes and reconstructing them so they are free of the EU Top-14 allergens.
The new allergen labelling laws
This December the Food Standards Agency (FSA) in conjunction with DEFRA is introducing new allergen labelling laws. These are called the Food Information Regulations EU1169/2011 (FIR Regs) and will come into effect on 13 December 2014. The new regulations will apply to all food service organisations – irrespective of size. In other words if you cook and serve food to the public, this applies to you!
Experienced speakers from chefs to lawyers and experts in food allergy will explain how you can make your business compliant and highlight the extensive opportunities serving freefrom food offers your business.
Thousands of consumers are seeking freefrom food options every day – from those who suffer with allergies to nuts, mustard and egg, to coeliacs who need to avoid gluten. The chefs will demonstrate how to create delicious freefrom foods by simply swopping ingredients.
So – ensure that your business meets the new regulations AND find out about the extensive business opportunities serving freefrom foods can deliver.
The programme
| Time | Speaker | Organisation | Title |
| 2.15pm | Steve Pugh | DEFRA | FIR Regs and the essentials of providing a safe dining experience |
| 2.30pm | Lindsey McManus Deputy CEO | Allergy UK | The Importance of the new allergen regulations for the Allergic Consumer. A patients perspective. |
| 2.50pm | Chef Steve Walpole & Chef Hulya Erdal | Live Kitchen Demo – Tricks of the trade, ingredients swop shop (part 1) | |
| 3.10pm | Diana Spellman | Partners In Purchasing | Remove the Shockers from your supply chain |
| 3.25pm | Nicola Smith | Squire Patton Boggs – Solicitors | Legal implications of the regulations and how to be ahead of the game |
| 3.40pm | Andy Blair | MAM Solutions | Menu Engineering Solutions for Chefs |
| 4pm | Chef Steve Walpole & Chef Hulya Erdal | Live Kitchen Demo – Tricks of the trade, ingredients swop shop (part 2) | |
| Refreshments & snacks | |||
| 4.40pm | Liz Allan & Julian Edwards | Allergy Aware Kitchen & Allergen Accreditation | How training & accreditation will help increase profits |
| 4.55pm | Michelle Berriedale-Johnson | FreeFrom Eating Out Awards | FreeFrom Eating Out Awards |
| 5.05pm | Chef David Dorricott | i-Chef | i-Chef.biz – Word of mouth with a modern twist |
| 5.15pm | Ruth Holroyd | What Allergy | Can you feed me – I have food allergies? |
| 5.25pm | Q&A | ||
| 5.45pm | Summary & Closing Words | ||
On: Wednesday, 5th November 2014 from 2pm to 6pm
At: University of West London,
London School of Hospitality and Tourism,
St Mary’s Road,
Ealing W5 5RF
For more information click here
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