Elevating Allergen Testing: Capabilities, Challenges, and the Path Forward
Presented by Jayaraj Alappat, John Servello and Tim Lombardo
Food allergies are a growing public health concern, affecting millions and shaping the way food is produced, labeled, and regulated. As the regulatory landscape tightens and consumers demand safer, more transparent food options, accurate and robust allergen testing has never been more essential.
Certified Group invites you to a customer-focused webinar designed to empower food industry professionals with the latest knowledge on allergen detection. Discover cutting-edge technologies, industry challenges, and the evolving solutions that protect your brand and your consumers.
Webinar Highlights:
- Introduction to Food Allergens: Understanding immune reactions, prevalence, and evolving risk factors in food allergy.
- Allergen Testing Technologies: Learn the science behind ELISA, PCR, and HPLC-MS, and how each supports compliance and product safety.
- Navigating Real-World Challenges: False positives/negatives, matrix effects, cross-reactivity, and the impact of food processing.
- Certified’s Testing Capability: Our expanded lab network, automated solutions, and ability to serve complex client needs.
- The Future of Allergen Testing: Trends, novel foods, and why advanced detection methods will shape tomorrow’s marketplace.
Why Attend?
- Stay ahead of regulations; customer expectations; FDA/FSMA requirements and controls
- Hear from industry experts on method validation, verification and sampling techniques (swabs, rinse water, products)
- Ask questions and discuss your pain points directly
- Explore strategic opportunities to strengthen your allergen control program
- Discover key challenges in allergen detection—false positives, matrix effects, and the rise of novel foods.
- Learn how Certified Group’s network and automation can support your allergen risk management strategy.
- Explore regulatory trends and global harmonization in allergen labeling and testing requirements.
- See how investing in advanced allergen testing can help protect your brand and consumers—and give you a competitive edge.
Join us to ensure your food products remain safe, compliant, and competitive in a changing world.
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About the Presenters
Dr. Jay F. Alappat
Chief Science Officer – Chemistry, Certified Group 
Dr. Jay F. Alappat is an innovative analytical chemist with more than 20 years of experience in method development, validation, and implementation for food quality, safety, and sustainability. He serves as the Chief Science Officer – Chemistry at Certified Group, leading scientific strategy, technical innovation, and business growth initiatives across North America.
Dr. Alappat is internationally recognized for developing and validating advanced methods for allergen, contaminant, and nutritional analysis, including the implementation of next-generation technologies such as PCR and HPLC-MS. He has played a pivotal role in expanding laboratory capabilities, optimizing facilities, and ensuring compliance with FDA, USDA, and international regulatory standards.
Dr. Alappat holds a Ph.D. in Analytical Chemistry, with postdoctoral specialization in natural products and molecular biology. He is an accomplished author of peer-reviewed research and industry guidelines and is passionate about elevating the standards of food safety, quality, and sustainability in a rapidly evolving global market
John Servello
Molecular Supervisor – Certified Laboratories
Tim Lombardo
Senior Director for Food Consulting Services – EAS Consulting Group
Tim is a widely regarded expert in food safety and microbiology with over 25 years of direct experience leading these programs at a variety of manufacturing facilities. Tim’s direct experience includes dairy, infant formula, baked goods, nuts and nut products, fruits and vegetables, meat and poultry, spices, color flavors and other ingredients and many others. He is a Lead Instructor through the Food Safety and Preventive Controls Alliance (FSPCA) in Preventive Controls for both Human and Animal Foods, is certified in Thermal / Aseptic Processing and Sterilization through the Better Process Control School and is a Lead Instructor for the HACCP Controls Alliance.
Prior to joining EAS, Mr. Lombardo was the Lead Staff Scientist at Eurofins where he oversaw microbiological harborage site investigations, facilitated Food Safety plan development and validation including Food Security, Food Defense/Intentional Adulteration and Food Fraud Plan Development. He also spent 17 years at Leprino Foods Company, in roles of increasing responsibility, culminating as the Corporate Manager of Sanitation where he provided corporate sanitation leadership and guidance to ten cheese and dairy ingredient manufacturing facilities, three of which manufactured infant formula ingredients. Additionally, he had responsibility for the firm’s Food Safety/Quality Systems including GMPs, HACCP, Environmental Monitoring, Pest Control, Foreign Material Control, Traceability, and Ingredient Monitoring at various plants.
Mr. Lombardo is a published author and international speaker. He is a member of the Institute for Food Technology (IFT), the International Association of Food Protection (IAFP) and is a member of the US Hemp Authority Technical Committee. He is also a combat Veteran, having served in Operation Desert Shield and Desert Storm.
Posted in Foods, On Demand Webinar.