IEH Academy

Woman looking at food labels.

IEH Academy Webinar

Label Claims:

Kosher, Halal, Vegan, Vegetarian, Whole Grain, Plant-Based, Gluten Free, Non-GMO, Rainforest, and RSPO

This webinar provides an informative overview of third-party (NGO) food labeling claims, including those related to religious dietary laws, dietary choice or preference, dietary avoidance, and sustainability. 


In this session, we will discuss the origins of these claims and examine their impact on consumer choices and industry practices, offering valuable insights into their importance in the food industry. Attendees will gain a comprehensive understanding of the role of these labeling claims in shaping consumer perceptions and industry standards.

Topics Covered

The webinar will explore four primary categories of third-party (NGO) food labeling claims, including:

  • Religious dietary laws (Kosher and Halal)
  • Dietary choice or preference (Vegan, Vegetarian, Whole Grain, and Plant-Based)
  • Dietary avoidance (Gluten-Free and Non-GMO)
  • Sustainability-focused (Rainforest and RSPO)

Who Should Attend

  • Regulatory food labeling specialists
  • Lawyers interested in non-government food labeling claims
  • Product development scientists
  • Plant quality managers with food labeling responsibility
  • Marketing-focused brand managers seeking clarity on labeling requirements before packaging decisions.


Webinar Length

1 hour with Q&A to follow

Meet the Instructors

Dr. Robert Brackett

Dr. Robert Brackett leads the industry training team under the IEH Academy. He received his Ph.D. in Food Microbiology, his M.S. in Food Microbiology, and his B.S. in Bacteriology from the University of Wisconsin.

Prior to joining IEH, Dr. Brackett served as IIT Vice President and Executive Director of the Institute of Food Safety and Health at Illinois Institute of Technology, and Senior Vice President and Chief Scientific and Regulatory Officer for the Washington, DC based Grocery Manufacturers Association (GMA) now under the name, Consumer Brands Association.

Prior to serving at GMA, Dr. Brackett worked for the U.S. FDA as the Director of the Center for Food Safety and Applied Nutrition, as well as several other executive positions within FDA. Earlier in his career, Dr. Brackett spent 19 years in academia at North Carolina State University where he served as Food Safety Specialist and as Professor at the University of Georgia, where he conducted research on foodborne pathogens.

At IEH, he is focused on developing and executing training programs that will enable the food industry to produce safer and higher quality products. Dr. Brackett is an expert on the microbiological and chemical safety of processed foods and fresh produce. He has over 40 years of experience on factors that affect the growth and survival of foodborne pathogens in both fresh and processed foods and ingredients. In addition, he has extensive experience in developing and providing training for both regulatory and private sector personnel, both internationally and in the U.S.

Alton Bradshaw

Alton Bradshaw

Alton Bradshaw joined IEH as Vice President of Technical Services in 2022. He holds a B.A. in Biology and a B.S. in Zoology from The University of Texas at Austin, along with B.S. degrees in Microbiology and Economics from The University of Texas at Arlington. Mr. Bradshaw also earned an M.S. in Food Safety, an M.J. in Global Food Law, and a Graduate Certificate in International Food Law from Michigan State University. Mr. Bradshaw’s MBA in Finance from the University of Texas at Arlington further adds to these achievements.

With over three decades of experience in the food industry, Mr. Bradshaw’s focus lies in food processing, including packaging of baby foods, powdered infant formula, bottled water, carbonated beverages, cereal, condiments, cookies, dairy, frozen fruits and vegetables, jams and jellies, juices, RTE salads and RTC meals, spices, and seasoning blends. His skillset encompasses a range of thermal processing techniques, from pasteurized and ultra-pasteurized to aseptic and retorted finished products, with successful regulatory resolutions with the FDA and USDA.

Mr. Bradshaw holds five professional course certifications in HACCP, Advanced HACCP, and the IDFA HACCP Individual Certification Program. He has completed Preventive Controls Qualified Individual (PCQI) and Lead Instructor Preventive Controls Qualified Individual (PCQI) training, in addition to training from Better Process Control School (BPCS) and the GMA Thermal Processing Professional Training Program (TPPTP). His vast experience includes extensive plant auditing, and he’s recognized as a Global Food Safety Initiative (GFSI) expert, completing SQF Practitioner and Auditor training.

Mr. Bradshaw is a food labeling subject matter expert with training from ESHA Research, covering Genesis R&D Software, GMA Food Labeling, Michigan State University U.S. Food Labeling, and Leatherhead Essential Guide to U.K. Food Labeling.

Over the past two decades, Mr. Bradshaw has held leadership positions at B&G Foods, Dean Foods, Hans Kissle, and Weetabix North America, overseeing food safety, quality, regulatory affairs, R&D product development, and commercialization.

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