Food Allergy Symposium for Industry (FASI)
Shaping the Future of Food Allergy Solutions
North Carolina State University
March 11th-12th, 2025
North Carolina State University
March 11th-12th, 2025
Space for the Symposium is limited
Do not miss this great event!
Click below to register
Early bird price $149 Until 2/2/2025
Registration $199 per person
Do not miss this great event!
Click below to register
Early bird price $149 Until 2/2/2025
Registration $199 per person
Welcome to the 6th Annual Food Allergy Symposium for Industry, presented by MenuTrinfo®!
The symposium will be held March 11-12, 2025, at NC State University in Raleigh, N.C.
FASI gives foodservice operators and manufacturers a forum to listen to experts, ask questions, discuss best practices and discover cutting-edge solutions. This year’s conference will feature pioneering sessions on the most pressing and advanced topics in food allergy management.
The 2025 Food Allergy Symposium will feature a dynamic lineup of sessions covering essential topics, including:
1. Effective Risk Communication: Strategies to inform and protect consumers and stakeholders.
2. Establishing Stock Epinephrine Programs: Best practices for ensuring rapid response to food allergy emergencies.
3. Advances in Technology: How innovation is transforming food allergy management and safety.
4. Navigating Labeling Laws: Key updates on food allergy labeling regulations and compliance.
5. Building Trust with Third-Party Certifications: The importance of third-party certification programs in assuring allergen safety.
Plus so much more....
Enjoy live chef demonstrations featuring delicious, allergy-friendly recipes, and explore the vendor expo, showcasing the latest products and solutions in the industry.
Stay tuned for the full agenda — this is an event you won’t want to miss!
Who Can Attend?
FASI 2025 is for industry professionals ONLY. Prospective attendees must use a work email at registration to be eligible to attend. If you work with folks in the food industry, there is an opportunity to sponsor this event. Vendors must be a sponsor to attend the show. See below for more information.
Interested in Sponsorship or Exhibitor opportunities?
Please email [email protected] to receive a prospectus.
____________________________________________________________________________________
Additional questions?
Email [email protected]
The symposium will be held March 11-12, 2025, at NC State University in Raleigh, N.C.
FASI gives foodservice operators and manufacturers a forum to listen to experts, ask questions, discuss best practices and discover cutting-edge solutions. This year’s conference will feature pioneering sessions on the most pressing and advanced topics in food allergy management.
The 2025 Food Allergy Symposium will feature a dynamic lineup of sessions covering essential topics, including:
1. Effective Risk Communication: Strategies to inform and protect consumers and stakeholders.
2. Establishing Stock Epinephrine Programs: Best practices for ensuring rapid response to food allergy emergencies.
3. Advances in Technology: How innovation is transforming food allergy management and safety.
4. Navigating Labeling Laws: Key updates on food allergy labeling regulations and compliance.
5. Building Trust with Third-Party Certifications: The importance of third-party certification programs in assuring allergen safety.
Plus so much more....
Enjoy live chef demonstrations featuring delicious, allergy-friendly recipes, and explore the vendor expo, showcasing the latest products and solutions in the industry.
Stay tuned for the full agenda — this is an event you won’t want to miss!
Who Can Attend?
FASI 2025 is for industry professionals ONLY. Prospective attendees must use a work email at registration to be eligible to attend. If you work with folks in the food industry, there is an opportunity to sponsor this event. Vendors must be a sponsor to attend the show. See below for more information.
Interested in Sponsorship or Exhibitor opportunities?
Please email [email protected] to receive a prospectus.
____________________________________________________________________________________
Additional questions?
Email [email protected]
Sponsor
NC State Since 1982, NC State Dining has proudly served the Wolfpack with award-winning dining options that are fresh, diverse, and tailored to meet the unique needs of our campus community. From all-you-care-to-eat dining halls to a variety of restaurants, cafés, and markets, we are committed to providing convenient, sustainable, and flavorful experiences for every guest. Guided by our mission to serve fresh, healthy, and innovative meals, and our motto, One Goal. Every Guest. Every Time., NC State Dining is nationally recognized for excellence and remains dedicated to enriching the university experience through exceptional dining.
Silver Sponsors
Aramark proudly serves the world’s leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 15 countries around the world with food and facilities management. Because of our hospitality culture, our employees strive to do great things for each other, our partners, our communities, and the planet. Aramark has been recognized on FORTUNE’s list of “World’s Most Admired Companies,” The Civic 50 by Points of Light 2024, Fair360’s “Top 50 Companies for Diversity” and “Top Companies for Black Executives.”
Lorissa’s Kitchen was born from founder Lorissa’s own struggle to source reliably safe snacks for her young son with severe food allergies. Challenged to find a snack she could trust and her kiddo would like, and fueled by her love of whole ingredients and bold flavors, she created the first and currently only meat snack that’s Certified Top 9 Allergen Free by MenuTrinfo. LK meat snacks are made with 100% grass-fed & finished beef or free-range poultry, zero preservatives, and zero sugar, so you can enjoy convenient, daringly delicious meat snacks that are as a safe as they are satisfying. Snack fearlessly with LK.
Bronze Sponsors
Belay is transforming food allergy safety with MedLocker®, the first smart station for epinephrine, albuterol, and naloxone in food service settings. Designed for universities, k-12 schools, campus caterers, dining halls, restaurants, theme parks, and hospitality providers, MedLocker® ensures life-saving medications are always visible, secure, and instantly accessible—helping food service operators mitigate risk, streamline compliance, and enhance guest safety. Our turnkey solution features protected yet accessible storage, automated medication management, and accredited training, ensuring staff are prepared while minimizing liability
At The Greater Knead, an SQF-certified manufacturing facility, we create irresistible baked goods that everyone can enjoy. Our New York-style bagels and soft pretzel nuggets are always free from the top 9 allergens, featuring a perfectly crispy crust and a delightfully soft chew that brings you back to the classics. Made with simple, high-quality ingredients and time-honored recipes in a dedicated Certified Free From facility, we’re redefining the classics with bold, breakthrough flavors, crafted for all. Proudly certified gluten-free, non-GMO, kosher, and woman-owned, we’re here to deliver the taste you love—without compromise.
Note: We have several people on our staff and attending, including our CEO, who have severe autoimmune illnesses and allergies. Please DO NOT wear perfume or fragranced personal products during this event.
Location
NC State Dining
Talley Student Union
2610 Cates Ave, Raleigh, NC 27607
Event Parking:
Valet at HQ Hotel $15/day
Coliseum Deck $10/day
NCSU Campus MAP
Talley Student Union
2610 Cates Ave, Raleigh, NC 27607
Event Parking:
Valet at HQ Hotel $15/day
Coliseum Deck $10/day
NCSU Campus MAP
Date & Time
March 11th & 12th
8:30 AM - 5:00 PM
8:30 AM - 5:00 PM
HOTEL INFO:
SORRY Hotel is FULL
Participating Sponsors
Don't miss FASI! Register Below ⬇️
Symposium Schedule
March 11th-12th
Programming runs from 8:00 a.m. to 5:00 p.m. on Tuesday March 11th. A cocktail reception will follow from 5:00 p.m. to 6:30 p.m. Programming on Wednesday will run from 8:00 a.m. until 4:45 p.m. We look forward to seeing you!
March 11th & 12th
12:30 EST
Lunch will be provided both days by the NC State Dining Team and our food sponsors:
Enjoy a meal provided by NC State Dining. Food and ingredients will be provided by generous sponsorship.
March 11th & 12th
NCSU Campus Map and Building Locations:
NC State Campus Map - use the interactive map to find each of the building locations we will utilize during the event
KEYNOTE SPEAKER
Chef Gary Jones
Retired: Culinary Dietary Specialist for 36+ years
Food and Beverage Line of Business. Walt Disney Parks and Resorts
Food and Beverage Line of Business. Walt Disney Parks and Resorts
Chef Gary will share his experiences, successes and path in serving those with special dietary needs in the worlds #1 theme park organization in this keynote session.
THE DOCTOR IS IN: YOUR FOOD ALLERGY UPDATE
Ruchi Gupta, MD
Director of the Center for Food Allergy & Asthma Research (CFAAR) | Professor of Pediatrics at Northwestern University Feinberg School of Medicine | Clinical Attending at Lurie Children's Hospital | Founder of Yobee
Get all your medical questions answered in this essential update on food allergy science. From breakthrough treatments and emerging research to complex conditions like Oral Allergy Syndrome and Alpha-Gal Syndrome, we'll explore the latest developments shaping allergy care. Discover new insights about cross-reactivity, reaction thresholds, and treatment options that matter for your work. Leave with a deeper understanding of food allergy medicine and the knowledge to better appreciate your crucial role in your guests' health journey.
Can I Stock Epinephrine in My Facility? Your Legal and Practical Questions Answered
Can public spaces like college dining halls, restaurants, theme parks, and hotels be equipped with epinephrine to respond to allergic emergencies? Absolutely—but how does it work in practice? This panel is here to answer all your legal, operational, and practical questions. Experts will break down liability considerations, best practices, and real-world examples of successful implementation. Whether you’re exploring the idea or ready to take the next step, this discussion will provide the clarity and guidance you need to make your space safer and more inclusive.
Abby Herzig, PsyD
Co-Founder, Belay
Caryn Durham
Sr. Director, Corporate Affairs & Advocacy, Kaléo
Ryan Gembala, JD
Director, Dooley, Gembala, McLaughlin & Pecora Co.
Ben Chapman, PhD
department head and professor
director of the Safe Plates food safety
extension and research program
North Carolina State university
From Pathogens to Proteins: Applying Evidence-Based Food Safety Systems to Allergen Management Practices
Discover how proven food safety systems can transform your approach to allergen management. Drawing from decades of food safety research, we'll show how pathogen control principles directly map to allergen safety. Through real-world examples and evidence-based practices, learn how successful pathogen prevention strategies can be adapted to create more robust allergen controls. You'll gain practical insights to strengthen your allergen management program using tried-and-tested food safety frameworks that work across the entire food chain.
Laurel Francoeur, JD
Owner - Francoeur Law Office
Food allergy lawyer and advocate
The $200K Burrito: Lessons in Food Allergy Safety
Ever wonder how a single burrito could lead to a $200,000 legal victory? Join food allergy advocate and attorney Laurel Francoeur, JD, as she unveils the inside story of her landmark case against Panera. Beyond the headlines, Laurel will share her personal journey as a food allergy mom, the battles fought to improve food safety regulations, and the ongoing struggle to protect the food allergy community. Discover how this case can empower your establishment to prioritize allergen safety and minimize risk.
Han Wen, PhD
Associate Professor
University of North Texas
Spell it Out: C-O-N-T-A-I-N-S Allergens
Ready to transform how you communicate food allergy info to your guests? Join us to discover what messaging actually works—and what doesn't—when helping diners make confident, informed choices. We'll dive into real-world examples from restaurants to school cafeterias and everything in between, revealing surprising insights about which approaches resonate most with guests. Whether you're a restaurant owner or campus dining manager, you'll walk away with practical strategies to make your allergy communication both more effective and more welcoming. Additionally, Dr. Wen will share research-backed approaches to improving employee behaviors when preparing allergen-free meals, ensuring both safety and guest satisfaction.
Leslie Otts
Child Nutrition Specialist at NC DPI
Making the Grade: A Systematic Approach to K-12 Food Allergy Management
Join Leslie Otts, RD, from the North Carolina Department of Public Instruction, as she shares practical strategies for developing comprehensive food allergy management systems in K-12 schools. Drawing from her extensive experience as a school nutrition consultant, Otts will outline USDA requirements, medical documentation procedures, and proven methods for coordinating between foodservice staff, teachers, administrators, and support personnel. Through real-world case studies and interactive examples, participants will learn how to create and implement effective protocols that ensure student safety from the bus to the lunchroom. Special emphasis will be placed on building cross-functional teams and establishing clear communication channels.
CHEF DEMOS
TWO TEAMS, TWO DAYS, FOUR DEMOS
High Point University
Allergen friendly dining: Cultivating innovation in every bite
Join our culinarians from High Point University who will demonstrate scratch cooking of inclusive allergen friendly recipes and how to utilize technology for personalized dishes.
Chef John Clark
Culinary Director
Chef Tiffany Brazziel
Senior Allergen Specialist
Rachel Tucker, RD, LDN
Health & Wellbeing Manager
Chef Jeremy Joy
Director of Operations
North Carolina State University
Flavor Without Limits: Allergen-Free Cooking with NC State Dining
Join NC State Dining chefs for an exciting culinary demonstration showcasing top-9 free dishes, including creative ways to use chickpea tofu. Featured recipes include "The Greek Taco," "The Musubi Dumpling," and "The Best Vegan Donuts Ever," with innovative sauces and allergen-free twists!
Chef Matt Bermenez
Chef Melanie Bermenez
Don't miss FASI! Register Below ⬇️