Source is thrilled to announce that our Regulatory Affairs team is growing! We wanted to take this opportunity to introduce you to our new team members, and showcase their capabilities. Continuing with our Inside Source series it only seemed reasonable to introduce them via interview. Without further ado, meet Andrea Cumbers, Leanne Lutomsky and Joanna Geng.
Andrea Cumbers
- Tell us a little bit about what got you here – your education and your passions that brought you to be part of our regulatory team?
I studied Nutritional Sciences at the University of Manitoba, where I quickly realized dietetics was not the right career choice for me. I then got more involved in the food safety and regulations side of the field and found my fit. After graduating from University, I worked in meat manufacturing as well as retail food establishment food safety auditing before coming to Source.
- What do you find to be the most inspiring or interesting part about regulatory affairs?
Every day is something different. We receive a wide range of product labels to review, from juice to protein powders, and granola bars to haggis. With the ever changing food market trends we are constantly having keep up to date with new regulations and research.
- Quick, teach us one fun fact about food or health product regulations that we probably didn’t know before.
Did you know… Certain ingredients declared in a product will trigger mandatory information in the Nutrition Facts Table. For example, using a “high oleic oil” in a food product triggers the declaration of polyunsaturated, omega-3, omega-6 and monounsaturated fatty acids in the Nutrition Facts Table.
- If you had to describe what sets Source apart, what would be the first thing that comes to mind?
One stop shop! Our team can do it all when it comes to Canadian compliant food packaging. The regulatory team sets the ground work for our graphics team to implement all changes for a client’s label to be acceptable in Canada. All label work is completed in a timely fashion with seamless transitions between regulatory affairs and graphics. We work very closely with our clients to provide them with the best possible labels while still maintaining a Canadian compliant package.
- We know regulations are an ever changing thing, what do you see as the biggest change coming in the industry?
We are currently in the beginning stages of the 5-year transition of the new Health Canada and Canadian Food Inspection Agency labelling requirements. This transition will come with some major changes to the Nutrition Facts Tables, ingredient lists and nutrient/health claims. It will be interesting to see how quickly some companies will adapt the new regulations. We will definitely be seeing a lot of variations of food packaging on retail shelves.
- Finally, if you had to describe yourself in just 3 words to someone, what words would you use?
Friendly, Outgoing and Resourceful
Leanne Lutomsky
- Tell us a little bit about what got you here – your education and your passions that brought you to be part of our regulatory team?
I have always had an interest in the food industry, which is what made me choose Nutrition and Food Sciences at the University of Manitoba. The courses were very interesting and relevant to the work I am able to do now. My experiences from previous jobs also act as a nice complement to the skills I gained while completing my Bachelor of Science degree. From my first job as a fast-food team member, then serving and bartending in a restaurant, and finally managing my own team of employees in a popular health casual chain. These experiences taught me so much about food safety, working as a team, and giving excellent customer service. I am proud that I am able to bring my passion for the food industry to Source Nutraceutical!
- What do you find to be the most inspiring or interesting part about regulatory affairs?
I’d say the most interesting part of this job is seeing all the new food products coming to the Canadian market. Knowing that I am part of the team that helps these companies get their products onto our shelves is very exciting.
- Quick, teach us one fun fact about food or health product regulations that we probably didn’t know before.
One of the things that I thought was interesting when I first started was that there are hundreds of ingredients that have very specific standardized names and compositions. Consumers may think that something like ice cream is composed of whatever the company wants, frozen with some cream. It actually has very detailed standards describing conditions that need to be met in order to use the word “Ice Cream” on a label. There are so many things in place to help consumers know what they are buying, and our job here is to make sure that companies follow these rules.
- If you had to describe what sets Source apart, what would be the first thing that comes to mind?
Our people and commitment to excellence. Everyone here has such a passion for what they do, and it makes all the difference when it comes to excellent customer service.
- We know regulations are an ever changing thing, what do you see as the biggest change coming in the industry?
Health Canada is always coming up with easier ways for consumers to make smart choices when it comes to food. At Source, we will need to help our clients transition their food product labels to meet new requirements as they are introduced. I think this will be a great time to work in regulations, ensuring that companies are giving consumers all the correct information they need to live a healthier life.
- Finally, if you had to describe yourself in just 3 words to someone, what words would you use?
I am passionate, determined and patient.
Joanna Geng
- Tell us a little bit about what got you here – your education and your passions that brought you to be part of our regulatory team?
My seven years of study and research experience in Food Science, along with completed certifications in GMP and HACCP have prepared me with a solid background in nutrition, food policy & regulations, and food safety system management. After I obtained my Master’s degree in Food Science from University of Guelph I served as a regulatory affairs assistant for GayLea Foods Ltd. where I started to find my passions in regulatory field. I decided to join the SNI regulatory team because I love this fast-paced working environment with all the unique projects. Here I can help more people with providing high degree of professionalism guidance and this is also an opportunity for me to continuous study in this ever changing regulatory field and strengthen my skills.
- What do you find to be the most inspiring or interesting part about regulatory affairs?
Regulations are keep changing and each project is unique. All these factors make regulatory affairs challenging. However, that is also the most interesting part about it. Wealth of knowledge is necessary and research skills are important. I consider each project as a research project and enjoy seeking the most effective solutions to help our client solving problems.
- Quick, teach us one fun fact about food or health product regulations that we probably didn’t know before.
Canadian food regulation requires all imported US products served in volume (quart/gallon/pint) should include “U.S.” prior to the metric units as the measurements differ between US and Canada. Only “fluid ounces” is excluded. The reason is U.S. fluid ounces is larger than the corresponding Canadian measure, Canadian consumers might receive more than they expect. Canadian food regulation is always set for protecting Canadian consumer benefit.
- If you had to describe what sets Source apart, what would be the first thing that comes to mind?
The “One-Stop-Shop” service we provided in wide variety product categories and the amazing multidisciplinary team.
- We know regulations are an ever changing thing, what do you see as the biggest change coming in the industry?
The biggest change coming should be the new proposed Safe Food for Canadians Regulations. The proposed SFCR would simplify Canadian regulations by consolidating 14 sets of existing food regulations into a single and more outcome-based food regulation. This would improve consistency of rules across all foods, and between food establishments. The proposed SFCR would also improve food safety in Canada and respond to globalization of the food supply, new technologies and changing consumer preferences, which will help Canadian food businesses remain competitive in global market.
- Finally, if you had to describe yourself in just 3 words to someone, what words would you use?
Reliable, Analytical, and Positive.
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