Be Prepared: Revised Nutrition Labeling Regulations and Your Business


Robert "Robbie" Burns, Vice President, Health and Nutrition Policy at the Grocery Manufacturers Association oversees the development of positions on health and nutrition labeling.  Prior to joining GMA in 2011, he had a consulting business, Nutrition Implications, LLC, which helped food organizations develop strategies, research programs and communications for nutrition and wellness.  Before consulting, his professional experience included nutrition leadership roles in Cadbury Schweppes and Mead Johnson Nutritionals.  In both organizations, he worked with cross-functional business and technical partners to leverage nutrition science and deliver business objectives.  He has an extensive knowledge of nutrition, health, public policy and food regulations, and the ability to use this knowledge to drive changes which positively impact human health and nutrition.

Dr. Burns has a Ph.D. in Nutritional Biochemistry and a B.S. in Biochemistry, both from Queen’s University, Belfast, Northern Ireland.  Subsequent to his graduate studies, he conducted postdoctoral research fellowships at Nottingham University, U.K., and the University of Illinois at Urbana-Champaign.

Regina Hildwine, Senior Advisor, Science Policy, Labeling and Standards is the GMA liaison between the industry and government agencies on food labeling technical and policy subjects. Ms. Hildwine joined GMA in 1982. She answers numerous questions from GMA members about labeling regulations, and many in the food industry consider her a point source of information on food labeling rules. In the international arena, Ms. Hildwine has participated on the U.S. delegations to three Codex Alimentarius committees, and has participated for nearly 20 years on the Codex Committee on Food Labeling.

Ms. Hildwine is a Phi Beta Kappa, cum laude graduate of Trinity University, Washington, DC, and holds a MA from the University of Maryland, with further graduate study at Princeton University.

Glenn Pfeifer, Executive Creative Director, Galileo Branding Group, a Daymon Worldwide Company specializing in Branding, Packaging, Shopper Marketing and Consumer Insights and Research – headquartered in Stamford CT.  Glenn is primarily responsible for the vision, creative output and new business development of the agency.

Prior to joining Daymon in 1994, Glenn’s career spanned consumer advertising, marketing and branding at agencies small and large in and around the New York metro area.  Glenn graduated from Rutgers College back when Apple stock was trading at $15 a share.

Dr. John Szpylka, Director of Chemistry N.A., Silliker, Inc., a Mérieux NutriSciences Company.  John manages nutritional method development for the world-wide parent organization, and is the technical leader for chemistry testing in North America.  Throughout his career, John has been active in the identification and development of new & improved methods of nutritional analyses for use in product development and for quality assurance.  Before joining Silliker, John was a Principal Scientist with a major food company for 21 years where he developed methods for food testing, managed lab areas within the analytical department, lead the project resulting in the laboratory obtaining ISO 17025 accreditation, and worked on product introductions. 

John Szpylka is the immediate past chair of the AOAC Official Methods Board.  He currently serves on the Stakeholder Panel for Infant Formula and Adult Nutritionals (SPIFAN), Stakeholder Panel on Strategic Food Analytical Methods (SPSFAM), Expert Review Panel on Proprietary Vitamins, and as members of various analyte specific working groups.  He was also the 2005 President of the Midwest AOAC.   Past roles include chair of the Methods Committee on Food Nutrition, chair of the AOAC Technical Division on Laboratory Management, and chair of the AOAC Analytical Laboratory Accreditation Criteria Committee.  John was recognized as a Fellow of AOAC in 2007.

John received his doctorate in analytical chemistry from the Ohio State University after receiving a B.S. in chemistry from Rensselaer Polytechnic Institute.