Regulatory Horizons Seminar
11 June 2026
Member: £255 + VAT / Non-member: £330 + VAT
Group discounts available on request. Contact Training
Summary
Understanding food and drink legislation implications for your business/products and staying up to date with changes in the regulatory landscape are not small tasks.
Our Regulatory Horizons seminar is designed to help you navigate the existing regulatory landscape and prepare for upcoming changes and challenges.
This latest seminar will focus on getting ahead in key areas, such as:
- Health and nutrition policy
- Packaging regulations
- Food fraud
Who should attend
This event is open to members and non-members, and will be well suited to Regulatory, Technical and Food Safety Managers.
Benefits of attending
- Stay up to date with the latest regulatory developments
- Focused agenda
- Q&A opportunities
- On-site networking
- Regulatory advisers will be available for consultation
- Site tours
Event Director
Helen French
Provisional programme
| Time | Presentation |
|---|---|
| 09:00 | Registration, refreshments and networking |
| 10:00 | Welcome and introduction Chair, TBC and Vice Chair, Richard Leathers, Campden BRI |
| 10:10 | Presentation TBC |
| 10:35 | International ‘Just one thing’ Campden BRI advisers |
| 10:50 | Q&A |
| 11:00 | Break and networking |
| 11:20 | Health - The new nutrition landscape: GLP-1, free sugars, whole grains and ultra-processed foods Hannah Skeggs, IGD |
| 11:50 | Health - HFSS and nutrient profiling Lewis Wallis, Campden BRI |
| 12:20 | Q&A |
| 12:30 | Lunch and networking |
| 13:30 | Topics of interest – a roundup of what Defra are involved in Christopher Conder, Defra |
| 14:00 | Q&A |
| 14:10 | Packaging - Summary of the new EU PPWR- Packaging and Packaging Waste Regulations Lorna Yates, Campden BRI |
| 14:30 | Packaging - QR Codes – the change is coming Sophie Fuller, GS1 |
| 14:50 | Guide to protecting and defending food and drink from deliberate attack Richard Leathers, Campden BRI |
| 15:10 | Event close Chair, TBC and Vice Chair, Richard Leathers, Campden BRI |
| 15:15 | Site tour - booking required |
| 15:20 | Member extra - 'live lounge' |
Speakers
Richard Leathers, Campden BRI
Richard Leathers joined Campden BRI in September 2011, and has worked in the food industry for 4 decades.
Richard started working with Dairy Crest and subsequently worked for both Heinz, Unilever, Best Foods and Kanes Foods. Working in the areas of HACCP and Quality Management Systems, Richard also has experience within the fresh produce sector, as well as analysis systems in the milling / baking areas, and is a BRCGS qualified lead auditor.
Richard has contributed to several publications and guidelines, including those for TACCP, VACCP and HACCP / Risk Evaluation and is also trained at advanced level by EHEDG (European Hygienic Engineering Design Group).
Lewis Wallis, Campden BRI
Lewis is a Regulatory and Nutrition Affairs Advisor in the Global Regulatory Affairs team at Campden BRI and has previous industry experience from working for a large multi-national company. He has contributed to and written material for a variety of outputs including research publications, technical reports, food law updates, blog articles, white papers, book chapters, eBooks and guidance documents. Lewis presents on Campden BRI courses and at a range of industry and academic events on the topics of High Fat Sugar Salt (HFSS) legislation, ultra-processed foods, and front-of-pack nutrition labelling.
He is a member of the IFST Food Regulatory Special Interest Group that work to host thought-provoking discussion workshops which feature experts presenting on the latest regulatory hot topics.
Alongside his current role, Lewis is a Postgraduate Researcher at University of Leeds and draws upon his regulatory expertise to conduct research at the intersection of food legislation and consumer behaviour, particularly focusing on measures designed to promote healthier and more sustainable food choices within digital food environments (e.g. online retail, meal delivery apps, social media). He has conducted research on the implementation of HFSS restrictions within online retail and his work involves the application of nutrient profiling models and processed food classification systems to products promoted and sold in digital settings.
Please note copies of the presentations will not be available on the day but a recording of the event will be made available within a few days of the event for registered delegates.