Gluten Free Industry Day 2019 Agenda

Sharing expertise and knowledge, to bring together the people and businesses leading on gluten free in today’s allergen landscape


3 December 2019, British Motor Museum, Gaydon, Warwickshire, CV35 5BJ

8.45       Registration, Coffee & Networking   


9.30       Welcome to the Day - Hilary Croft, CEO, Coeliac UK

9.40       View from the Chair - Claire Andrews, Barrister, Gough Square Chambers (Chair, Food Standards Committee, Coeliac UK)


Session 1 – The Market

9.50       The GF Market - Alex Rowberry, Kantar Worldpanel

10.10     What consumers want: latest findings from the gluten free community - Helen North, Director of Fundraising & Business Development, Coeliac UK


Session 2 - Gluten free in the Allergen Landscape

10.20     Current regulations on gluten free - Norma McGough, Director of Policy, Research & Campaigns, Coeliac UK

10.50     The Pret Experience - Tim Smith, former Chair of FSA and Food Safety Adviser for Pret a Manger


Coffee Break 11.15


Session 3 – What are the risks and how to manage them

11.45     Allergen risk assessment to risk management; does it work for gluten free? - Simon Flanagan, Senior Technical Consultant, RSSL Food Safety and Quality Team

12.05     Consumer Trust – principles for the Coeliac UK schemes, - Emily Hampton, Head of Food Policy, Coeliac UK

12.15     Speaker Panel for questions


Lunch & Networking 12.45 – 14.00


Afternoon Workshops 14.00 – 15.30

For caterers and food service professionals

For manufacturers and retailers

Overview of GF accreditation scheme; how the scheme supports your business - Christine Lewis, Coeliac UK What do retailers look for in new gluten free products - Grace Coates, Asda
Gluten free accreditation; the opportunities and challenges for a multi brand business - Dean Roache, Mitchells & Butlers The Crossed Grain trademark; how to get your products certified - Elizabeth Turner, Coeliac UK
Why gluten free is important to our business; from production to our restaurants and retail and the people that make it happen - Rupi Zani, PizzaExpress How to meet the AOECS standard for gluten free foods; what are the key things to address in your gluten free production - Andy Booth, SGS
What's involved in a gluten free audit and why it's not as difficult as people think - Craig Adams, NSF Rebranding Newburn Bakehouse; how gluten free moved mainstream in Warburtons - Chris Hook, Warburtons
Dedicated gluten free venues; is there a market? - Marc Warde, Niche Q&A session with panel of all the speakers
Q&A session with panel of all the speakers  


Final Session – Review of the day and future plans 

15.30     Review of the Day - Questions Review  - Hilary Croft, Coeliac UK

16.00     Finish

 Agenda subject to change