FBIA Working Groups

The FBIA Working Groups are the driving forces behind the daily and ongoing work of the FBIA. Each Work Group has a Chairperson (noted) to lead Working Group Members, set meetings, action items, and plans. Working Group Chairs are also responsible for reporting progress and updates to the entire FBIA Membership. Working Group Chairs work closely with the Steering Committee to ensure that all measures are taken to have inclusive thoughts, to work within established parameters and to gain approvals, if required.

  • Chair: Michelle Matto, International Dairy Foods Association (IDFA)

    Purpose statement: The purpose of the Food and Beverage Issue Alliance (FBIA) Dietary Guidelines Working Group is to provide a forum for information sharing on industry activity related to and the direct activity of the Dietary Guidelines for Americans process.

  • Chair: Matthew Grill, SNAC International; Lauren Janes, National Automatic Merchandising Association

    Purpose statement: The purpose of the Food and Beverage Issue Alliance (FBIA) Labeling Working Group is to provide a platform for intelligence sharing and, in some cases, strategic regulatory and legislative policy response development on labeling related issues.

  • Chair: Rasma Zvaners, American Bakers Association; Sydni Arnone, International Food Additives Council

    Purpose statement: The goal of the FBIA Regulatory Working Group is to convene regulatory affairs professionals and:
    o Provide a venue for dialogue and development and implementation of action plans, as needed, to address relevant policy issues;
    o Enable horizon scanning and proactive action to address emerging state and federal regulatory issues; and
    o Allow diverse industry sector members to speak with a unified voice.

  • Chair: Shawna Newsome, Corn Refiners Association

    Purpose statement: The purpose of the Food and Beverage Issue Alliance (FBIA) Food Processing and Technology Working Group is to collaborate and educate regarding the benefits of food processing in improving affordability, accessibility, food safety, nutrition, and reducing food waste.