NCA expands senior scientific team amid key regulatory challenges
Julie Moss has been appointed to a new senior role within the NCA, as it addresses key regulatory changes. Pic: NCA
Two key appointments have been made by the National Confectioners Association in support of supporting the sector as it seeks to engage and address significant US regulatory changes, writes Neill Barston.
The key confectionery trade organisation named Julie Moss as Vice President of Food Safety & Scientific Affairs (main image), and Sarah Brandmeier (below) have joined the organisation as and Director of Nutrition Policy & Scientific Affairs, respectively.
As the NCA noted, Their combined years of experience across federal agencies and the food industry will be instrumental in helping the $54 billion confectionery industry navigate an increasingly complex regulatory landscape.
This has seen the introduction of tariffs to the industry within the cocoa sector – which have just this past week been revoked, yet numerous regulatory matters remain regarding key food issues such as the safety of food colouring for the confectionery sector.
Consequently, the NCA has accelerated its programme of engagement with the US government in relation to regional application of laws relating to the safety of food ingredients in product ranges, which has been regulated by the Food and Drug Administration.
John Downs, NCA president and CEO commented: “Now more than ever, it is essential that decisions affecting food and nutrition regulations are rooted in science and sound policy to protect the integrity of the U.S. food supply. Julie and Sarah bring a wealth of expertise in nutrition, food safety, labelling, and more, all of which will be invaluable to our member companies at this critical moment in time,”
“With Julie and Sarah on board, we are positioned for success on these fronts across the regulatory landscape. I’m thrilled to welcome them to the NCA team.”
As the NCA observed, prior to joining NCA, Julie served for 24 years at the U.S. Food and Drug Administration’s Human Foods Programme, where she held various leadership positions directing food safety, nutrition, import/export, and global policy.
She holds a bachelor’s degree in nutrition from The Ohio State University, a master’s degree in nutrition from the University of Cincinnati, and a doctorate in food science from the Florida State University.
For her part, Sarah most recently served as the director of regulatory and technical affairs for the Consumer Brands Association, where she informed the association’s nutrition and labelling priorities. She previously worked on nutrition and food safety issues at the American Frozen Food Institute. Sarah is a graduate of Penn State University and received her bachelor’s degree in nutritional sciences.
