Managing Allergen Risk in a Personalized Nutrition Era

Personalized nutrition is reshaping what consumers expect from the food they buy, and allergen management is where those expectations meet real risk. As allergen-free markets grow and transparency tools evolve, manufacturers, retailers, and food service operators are being asked to deliver a level of allergen safety and disclosure that older systems weren't built to support. Getting it right is both a compliance requirement and a trust-defining moment for the brand. This panel brings together food safety and food service leaders from Embassy Foods, Silver Hotel Group, George Brown College, and Food Allergy Canada to examine how allergen management is changing in the personalized nutrition era. The conversation covers the growth of allergen-free markets and what it means across manufacturing, retail, and service, how next-generation labelling strategies including digital QR code transparency are reshaping consumer disclosure, and how to align allergen practices with global standards to maintain consistent safety across markets. For food safety, quality, and regulatory professionals managing allergen risk in an environment of rising consumer expectation and tightening standards, this panel connects the market shift to the practical work of keeping allergic consumers safe. Moderator: Azmina Lalani, Director FSQR, Rustica Foods Panelists: Gwynne Sitsker, Director, Food Safety & Quality, Embassy Foods Rob Hood, Corporate Director, Food & Beverage, Silver Hotel Group Frank Mastromattei, Professor, Food Safety, George Brown College Kate Reid, Director of Food Service, Food Allergy Canada