Food Labeling Workshop June 2013


Regina Hildwine, Senior Director, 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 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 twenty 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 an M.A. from the University of Maryland, with further graduate study at Princeton University.

Kimberly Wingfield, Senior Manager, Science Policy, Labeling and Standards interacts extensively with GMA members to provide assistance with food labeling inquiries on FDA and USDA regulated products. Ms. Wingfield joined GMA in November of 2012. Prior to GMA, Ms. Wingfield held various positions in regulatory affairs and compliance in the food industry amounting to over ten years of experience.

Ms. Wingfield received her B.S. in Chemical Engineering from North Carolina A&T State University and MBA from Emory University.

Robert (Robbie) Burns, Ph.D., Vice President, Health and Nutrition Policy oversees the development of positions on health and nutrition labeling at GMA.  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 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.