Allergens in Spices: Risk Assessments and Regulatory Risks

This webinar includes an overview of the history of past incidents involving allergens in spices and a deep dive into conducting quantitative risk assessments for allergens in spices. Speakers will address safety risks due to the presence of allergens in spices for food allergic consumers, as well as business and regulatory implications. Additionally, the webinar covers when products need to reported or recalled, how to work with government agencies if an allergen is detected, an update on FDA thresholds, as well as other FDA and USDA policy and regulatory updates related to allergens.

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About the Speakers: 

Martin J. Hahn, Partner, Hogan Lovells US LLP

Martin Hahn uses his background in food technology and his comprehensive understanding of the laws governing the food industry to navigate clients through the myriad regulatory and business issues impacting the industry from farm to table.
He recognizes the demands placed on his clients and finds innovative and creative solutions, particularly when responding to observations raised by regulators during inspections. Whether the issue involves obtaining the authorization of a new food or dietary ingredient, complying with manufacturing requirements, labeling or advertising, product recalls, or enforcement, Martin serves as an effective advisor and advocate.
Martin’s career has touched on almost every issue impacting the food industry. He has a comprehensive understanding of the laws affecting the labeling and advertising of foods, dietary supplements, infant formulas, medical foods, and foods for special dietary use. He helps clients anticipate new trends and develop the data that is needed to distinguish their products from others on the market. With his understanding of science and technology in the food industry, Martin provides assistance in obtaining regulatory authorizations to market new food ingredients, food packaging materials, and dietary ingredients. He also assists clients in responding to proposed regulations and draft guidance, as well as, tracks and keeps his clients apprised of the latest trends in class action law suits and helps clients anticipate new regulatory initiatives.
Martin grew up on a farm and worked in food processing plants before going to law school. His hands-on experience in the field and degree in food technology allow him to better understand the challenges his clients face in complying with the laws impacting food manufacturing. He understands Hazard Analysis Critical Control Point (HACCP) and the regulations under the Food Safety Modernization Act (FSMA).


Dr. Steve L. Taylor, Emeritus Professor and Founding Director, Food Allergy Research and Resource Program (FAARP)

Dr. Steve L. Taylor is Founding Director of the Food Allergy Research and Resource Program, and is an Emeritus Professor with the Department of Food Science and Technology. His research interests involve food allergies and allergy-like illnesses including the development, evaluation, and improvement of immunochemical methods for the detection of allergens and allergenic foods; the determination of threshold doses for allergenic foods and implementation of risk assessment approaches for allergenic foods; and the effect of food processing on food allergens.

Dr. Taylor holds a B.S. Food Science and Technology from Oregon State University, M.S. Food Science and Technology from Oregon State University, a Ph.D. in Biochemistry, from University of California-Davis and Post Doctorite in Environmental Toxicology Nutrition from University of California-Davis.