More than 130 attendees gathered at NC State’s Talley Student Union for the Sixth Annual Food Allergy Symposium for Industry (FASI), held March 11-12, 2025. The event, hosted by NC State Dining and presented by MenuTrinfo®, brought together dietitians, food service managers, and chefs for in-depth discussions on food allergy safety and management.
Lauren Smith, NC State’s director of nutrition and wellness, noted that participants were highly engaged and appreciative of the facilities, food and hospitality. “The conference was a success because of the work done by our amazing NC State Dining team, Rave! Catering, and Student Centers. Their commitment and teamwork did not go unnoticed.”
demo for participants
“The conference provided a valuable learning atmosphere, addressing real-world issues beyond the clinical training dietitians typically receive,” she said. “For example, during a discussion about accommodating students’ dietary needs, there was a conversation about eosinophilic esophagitis (EOE), a chronic inflammatory condition of the esophagus. Just two days after the conference, we had a student with this condition reach out for assistance, and we felt more confident than ever to help them.”
The conference agenda was packed with insightful sessions and hands-on experiences. Before the conference, attendees explored the Howling Cow Creamery and the Agroecology Education Farm, providing a firsthand look at sustainable food production and allergen-friendly practices. They also heard from notable speakers, such as Gary Jones, a retired Disney culinary dietary specialist, Dr. Ruchi Gupta, director of the Center for Food Allergy & Asthma Research and Dr. Ben Chapman, department head of Agricultural and Human Sciences, professor and director of the Safe Plates food safety extension and research program at NC State.
Sessions covered vital topics such as stocking epinephrine in food service facilities, the latest food allergy labeling laws and the role of third-party certifications in allergen safety.
“Our own chefs, Matt Bermanez and Melanie Bermenez led engaging allergen-free cooking demos, showcasing flavorful and inclusive recipes,” said Smith. “It was exciting to see them share their skills and highlight our teaching kitchen beyond the campus community.”
Attendees also connected with industry leaders and explored innovative allergy-friendly products and solutions.
“This event was the culmination of the hard work and dedication of the MenuTrinfo and NC State Dining Services staff, all of whom came together to host a conference that was full of informative sessions, interactive demonstrations and a showcase of best-in-class foods and allergen-free products, said Valerie Gritton, director of marketing & communications for MenuTrinfo. “All of our attendees left excited, invigorated and ready to implement what they learned into their dining programs. NC State was a fabulous partner and the school campus, Howling Cow Creamery and Agroecology Education Farm was a stunning showcase for all the university has to offer.”
Smith added, “The success of this year’s FASI underscores NC State Dining’s commitment to advancing food allergy safety and education. With our staff recently trained in Allertrain’s accredited allergen program, the team was eager to share knowledge and learn from industry experts.”
View event photos here.
For more information about FASI, visit https://www.eventcreate.com/e/food-allergy-symposium-for-industry.