Aired November 8, 2012
This webinar looks at the function and food sources of gluten in food; discusses the pros and cons of typical ingredient substitutions to replace gluten; looks at the federal regulations regarding gluten-free labeling claims; describes the validation steps need to label a food "gluten-free"; and identifies key resources on gluten-free standards and foods.
Manager Scientific Affairs
Read his bio.
Scott Hegenbart brings more than 25 years of food industry experience to his role as Manager of Scientific Affairs for Omaha, NE-based ConAgra Foods. At ConAgra Foods, he leads corporate food safety programs for physical hazards as well as food allergens and sensitive food ingredients. Scott also oversees technical content in both internal and external communications. Scott earned his bachelor’s degree in Chemistry and Speech Communication from Iowa State University and began his food industry career working in various quality assurance and product development positions. He also has extensive experience in the food industry media where he has authored more than 200 articles on topics such as product development, ingredient technology and food safety. His communication expertise led him to work with the Food Allergy Research and Resource Program at the University of Nebraska-Lincoln where he created and managed communications for the organization and produced online and video-based training materials on allergen management. Prior to joining ConAgra Foods, Scott shared both his food science skills and communications expertise with food industry clients as a consultant.