Led by a steering committee with considerable food law experience, the Food Regulatory Group (formerly known as Food Law Group) focuses on relevant topics including global food standards, regulation, official controls, enforcement, food labelling, health and nutrition claims, novel foods etc. It provides members interested in food legislation with an opportunity to engage and share knowledge with others in the Group.
The Group's activities include hosting thought-provoking discussion workshops (typically two per year). These are usually half-day interactive sessions featuring experts (including those from industry and government) presenting on the latest hot topics. The panel Q&A and general discussion sessions, encourage the sharing of relevant knowledge and experience across the sector.
Chair: Melanie Bulger
Vice-chair: Bruce Lambourne
Secretary: Rachel Ward
Communications: Dima Faour-Klingbeil
Events: Eugenia Choi
Other Members: Ruth Birt, Su Dakin, Andrew Guttridge, Mary-Jane Hawkes, Shaun Kokott, Luke Murphy, Fiona Palmer, Eric Partington, Vanessa Richardson, and Dr Mark Tallon
Melanie Bulger MIFST After qualifying with an MSc in Food Science and Nutrition, Melanie has worked for: a2 Milk Company, Mead Johnson Nutrition and Clasado Biosciences and The Bountiful Company, in nutrition and regulatory. Melanie is now Head of Regulatory Affairs for Danone UK and Ireland.
Bruce Lambourne FIFST has 27 years of experience working internationally in the food industry and holds two Science degrees (Food Technology and Quality Management) and an MBA. He is also a Chartered Manager with Chartered Management Institute. He has worked with Defra and the FSA and has served as a committee member on a number of industry trade bodies. His consultancy company, Food Technology & Integrity Consulting, offers specialist technical support to food businesses.
Dima Faour-Klingbeil Dima is an academic researcher, an international consultant in food safety and regulatory systems, and a compliance auditor for diverse food categories. She has over 20 years’ experience in managerial and leadership positions in the food and health industries, including competencies in research, training and capacity building, and national guidance and policy advice. Member of the FAO/WHO Joint Expert Meetings on Microbiological Risk Assessment (JEMRA).
Eugenia Choi CSci MIFST graduated as a nutrition and food scientist and has a background in food law. She has spent over 10 years working in various regulatory affairs positions across the food and drink as well as nutritional healthcare industries covering the UK, EU, and other international markets.
Ruth Birt FIFST has over 30 years of experience in the food industry and holds a Food Science degree and a master’s in food law. Ruth spent 15 years in a blue-chip specialist foods company before setting up her consultancy, Regulatory Solutions Ltd. Her company offers regulatory advice in the areas of infant foods, foods for special medical purposes, and other dietetic foods. Ruth is the Chair of the IFST Scottish Branch.
Andrew Guttridge MIFST holds a BSc in Food Technology. He has experience in technical and quality roles in a range of manufacturing sectors, including flavourings, ambient, and dairy. He is currently working in a regulatory role for a large snacks company.
Shaun Kokott FIFST has 17 years of experience in the chilled, frozen, and ambient sectors in the food industry spanning retail, food service, certification bodies, and manufacturing. He currently manages Cargill Europe’s supply base on technical and compliance matters. He holds an MSc in Food Science and Technology.
Luke Murphy MIFST heads the commercial side of the scientific and regulatory affairs at Leatherhead Food Research, having previously worked as a manager and advisor in the team for 10 years. He helps companies solve strategic and compliance-related food law issues, and manages Leatherhead client accounts in the UK, Ireland, Benelux, Scandinavia, Switzerland, and the USA. Before this, he worked in R&D and technical roles for Unilever, Mars Petcare, Dupont, and Leathams Ltd.
Dr Fiona Palmer MIFST graduated in Food Science and has a Doctorate in Analytical Chemistry. She has nearly 30 years of experience in the food industry, working in technical roles in the fruit juice and soft drinks industries.
Eric Partington is a metallurgist who, as a European Consultant to the Nickel Institute, specialises in the applications of stainless steels in the food and beverage industry. He has presented and published extensively on the selection of food contact materials and on EU food safety legislation. He is Chairman of the Regional Section of the European Hygienic Engineering and Design Group which serves the UK & Ireland.
Dr Mark Tallon FIFST is an expert in EU food law and past chair of the IFST Food Regulatory Group (formerly known as ‘Food Law Group’). With over 20 years of experience, his role as Managing Director at Legal Foods Ltd has resulted in the review and assessment of over 1,000 products covering multiple EU markets. He holds master’s Degrees in European Law and Food Law and a Doctorate in Nutritional Biochemistry.
Each SIG is run by a small committee of volunteer members, who meet both face-to-face and virtually. As part of the committee, members are actively involved in organising and attending meetings in relation to setting up activities, events and webinars across the year. Open our Events page to attend our upcoming events or access the Webinar Hub to watch previous webinar recordings.
|Upcoming Events||Previous Events|
Are you interested in food regulatory, and want to talk to like-minded individuals? Log on to our communication platform for all IFST members, IFST Community. This online space is open for you to interact and communicate freely and easily with other members and engage with our many Networks. Here are some step-by-step instructions to get you started. We’ve also created a simple how-to video.
We value the important contribution that volunteers bring to the work and life of the Institute. Without the contribution of the volunteers who serve on committees, branches and special interest groups, we would find it difficult to achieve the strategic priorities set out by the Board of Trustees. The Impact Award is an opportunity for volunteers to showcase an innovative activity that has been undertaken that meets the set criteria.