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Martin represents numerous companies in the food industry including companies that market finished foods directly to consumers, food ingredients, infant formulas, dietary supplements and over-the-counter (OTC) drugs. Martin also represents numerous food trade associations, including the International Hydrolyzed Protein Council and The Glutamate Association. Martin's client include large multi-national companies as well as small privately held startup companies. He advises clients on the various requirements applicable to the labeling of foods, dietary supplements, and infant formulas. He also assists clients in developing label claims, Web site, and promotional campaigns for their products. 

Martin also has helped clients prepare and submit petitions seeking FDA authorization to make health claims and qualified health claims regarding the relationship between a substance in a food, such as omega-3 fatty acids, and a reduced risk of disease, such as coronary heart disease. Martin also routinely assists clients in determining the regulatory status of their food ingredients, dietary supplements, and infant formulas and identifies whether a premarket authorization may be required. In instances when premarket authorizations are required, Martin has helped clients develop and submit premarket notifications for new infant formulas, generally recognized as safe (GRAS) notifications, food additive petitions and color additive petitions for food ingredients, and new dietary ingredient notifications for ingredients in dietary supplements. 

FEMA Senior Science Advisor

Charles (Chuck) Manley received his PhD from the University of Massachusetts, Amherst for research in the area of food/flavor chemistry. He recently retired after serving over eighteen years as Vice President, Science and Technology for Takasago International Corp. (USA).

In his 40-plus years in the industry he has worked in research/management positions within a number of Unilever Companies including Vice President, International Business Development for Quest International. His responsibilities have been in managing the scientific efforts of various technical, creative, regulatory and quality departments.  His contributions to the food and flavor industry include over 150 publications, patents and presentations in the fields of ingredient safety, flavor chemistry, food processing and natural product chemistry.

He has served as the president of the Institute of Food Technologists and the Flavor and Extract Manufacturers’ Association (FEMA). Currently he is the Food Science Department's Advisory Board at Rutgers University and also serves as the Science Advisor to the FEMA Board of Governors.

FEMA General Counsel

Through his law firm, The Law Offices of John B. Hallagan, PC, Mr. Hallagan provides the flavor, fragrance, and spice industries with a variety of legal services. 

Mr. Hallagan has served clients in a variety of capacities during his thirty years of service. As Scientific Director for FEMA during the 1990s he helped initiate several major scientific programs with the FEMA Expert Panel and helped develop programs to work towards a global open positive list of flavoring substances. Mr. Hallagan has managed FEMA's respiratory health and safety program since its inception in 1996.

In addition to his law degree, Dr. Hallagan also has a degree in Zoology and training in toxicology. He has published extensively on the topics of flavor and color additive safety, and food and color additive regulation, and has made numerous invited presentations to the Food and Drug Administration, the American Chemical Society, the National Academy of Sciences, the Institute of Food Technologists, the American Industrial Hygiene Association and others.