Our Board

Jasmine is a specialist in food safety management within the Australian food manufacturing industry. With more than 20 years’ experience working with the food industry, she has had various roles from overseeing a NATA accredited laboratory to managing manufacturing quality systems and food safety management, for companies such as Parmalat and Coca Cola Amatil.

Jasmine currently works for MNAQ, providing technical support both nationally and internationally using her unique blend of analytical and quality assurance experience to provide businesses strategies for managing microbiological and allergen risks; assisting with factory design, equipment installation and validations; as well developing customised training covering microbiology, allergens and food safety risks. Jasmine is also responsible for delivering Allergen Bureau endorsed VITAL® training.

She currently holds professional memberships with the Australian Society of Microbiology (ASM), Australian Institute of Food Science and Technology (AIFST), and European Hygienic Engineering & Design Group (EHEDG). She is also proud to be have been the founding Co-chair, and current committee member for the Australian Regional division of the EHEDG and holds a position on the AIFST Scientific and Technical Advisory Committee.

Jasmine has been an appointed Allergen Bureau Board Director since 2018. She was a member of the Allergen Risk Review Website Working Group and is the current Project Lead for the Agricultural Cross Contact working group which has produced the updated Unexpected Allergens in Foods resource and currently is working on producing guidance on Sample and Testing of agricultural ingredients.

Jasmine has been involved in developing allergen management strategies in manufacturing environments since 2000 and brings to the Allergen Bureau an appreciation for the challenges that exist in the food industry and a passion for providing industry solutions to assist in the production of safe food choice for food allergy sufferers.

Jeanelle Boyce is the Director of Supply Chain for McDonalds, with responsibility for Food Safety, Quality, Regulatory & Strategic Sourcing across Australia & New Zealand.

Jeanelle is a qualified Food Technologist with 25+ years’ experience across both the FMCG & QSR sectors having worked in both baking & snack foods industries prior to joining McDonalds in 2017.

Passionate about practical, consumer‑centred allergen risk management, Jeanelle has led initiatives focused on allergen risk communication in QSR settings, reflecting a hands‑on approach to building best‑practice frameworks that balance operational complexities with transparent, science‑based communication for consumers living with food allergy.

As the Head of ANZ Regulatory & Compliance for Woolworths, Paul oversees the Woolworths Regulatory & Compliance teams in Australia & New Zealand, including developing the framework for the Woolworths Own Brand quality assurance audit program. 

Paul represents Woolworths on government and industry working groups and round tables. Since joining Woolworths in 2015, he has served across various functions, including Quality, Policy, Nutrition, and Regulatory. He holds qualifications in Law and Food Technology, backed by over 15 years of retail and food industry expertise.

Having always worked for Allergen Bureau member organisations, Paul is deeply committed to advancing allergen control guidelines and embedding industry-leading practices throughout the retail ecosystem and supply base. His leadership in industry extends to participation in the regional Global Food Safety Initiative (GFSI) working group, alongside appointments to several industry boards aimed at enhancing food safety culture, regulatory harmonisation, and consumer protection across Australia & New Zealand.d consumer protection across Australia & New Zealand.

Alison Wright is the APAC Director of Food Safety and Quality Assurance, Sanitation and ESG at ARYZTA, with responsibility across Australia, New Zealand, Singapore, Malaysia, Taiwan, Japan and South Korea, as well as close involvement in export markets and teams across the EU.

Alison holds a Bachelor of Applied Science (Food Science and Technology) from RMIT University and began her career with the Goodman Fielder Group, working across cereals, snacks and bakery products. Over more than 30 years, her role has grown from managing a single site’s Quality Management System to leading food safety and quality strategy across the Asia Pacific region. Her experience spans food safety, quality assurance, technical services, new product development, project management, continuous improvement, operations, supply chain and people leadership, giving her a comprehensive view of the product lifecycle from development through to manufacturing.

Among her career highlights, Alison developed and implemented a Gluten Free Management Program within a traditional bakery environment, involving detailed risk assessments, operational controls, validation activities and independent expert review, all designed with one goal in mind: protecting the consumer.

Alison has long been a strong advocate for the Allergen Bureau and the vital role it plays in supporting industry best practice, from attending the first FAM’s conference in Australia to, most recently, inviting the Allergen Bureau to present at ARYZTA’s Australia, New Zealand and Asia Supplier Days. More than 200 participants attended these sessions in person and virtually, where expectations, the importance of allergen management, and the hidden risks to consider when developing programs were shared. The feedback was overwhelmingly positive, generating discussion and awareness about allergens and reinforcing that the Allergen Bureau is there to help.

Alison joins the Allergen Bureau Board bringing extensive, hands on manufacturing and leadership experience, a strong commitment to consumer safety, and a deep belief that science and education should continue to guide the future of allergen management practices globally. She looks forward to contributing to the Allergen Bureau’s ongoing success, helping drive the future agenda, and supporting its mission to lead the global food industry in best practice allergen management, sharing information that builds trust and transparency to support allergen sensitive consumers in making informed choices.

Dean Stockwell is an experienced professional with an extensive career in the food sector. Dean has graduate qualifications in food technology and governance, and postgraduate qualifications in business and industrial management and engineering. He is a chartered member of the NZ Institute of Directors (NZIOD) and is a graduate member of the Australian Institute of Company Directors (AICD).

Currently Dean is formerly Director and Principal of Dean Stockwell Consulting Ltd, a business focused on food safety governance, food safety risk assessment and management, regulatory strategy and innovation management.

Dean’s experience includes technical, production, innovation and executive management roles in the food industry, strategy and business development, and executive management of food regulation. Dean has worked on boards in both New Zealand and Australia.

Dean is a past non-Executive Director of the New Zealand Institute of Food Science and Technology (NZIFST) and past Vice President of ILSI (International Life Sciences Institute Inc, Australasia, Division of SEA Region).

Kirsten has worked in several different capacities across her career, R&D, Manufacturing, Research, Regulatory and Nutrition. Her current role is Regulatory, Scientific Affairs & Nutrition Manager for Nestlé Oceania.

Kirsten has been involved with the Allergen Bureau at its inception in 2005 and is passionate about delivering industry allergen management initiatives. As a former President of the Allergen Bureau, Kirsten is instrumental in driving international acceptance of the VITAL risk based program, through the work of the VITAL Scientific Expert Panel.

Kirsten considers that working collaboratively with industry stakeholders, consumer groups and Government to be key for the industry to remain competitive and successful globally.

With extensive experience working in Dairy (Unilever, Streets Ice Cream Division), Fats and Oils (Goodman Fielder, Meadow Lea Foods) and Cereals and Snacks (Uncle Toby’s) industries both in Australia and New Zealand. Kirsten’s experience with allergen issues from manufacturing, regulation and through to contact with consumer groups, gives her a unique perspective with regard to the needs of the food industry and the allergic community and the complexities of best practice allergen management.

Kirsten represents Nestlé on the Australian Food and Grocery Council’s (AFGC) Health Nutrition and Scientific Affairs Committee and takes part in many AFGC food industry working groups to drive solutions in the pre-competitive industry arena.

Kirsten has been involved with the Allergen Forum at its inception and has retained a significant interest in driving through industry allergen initiatives. Kirsten was the chairperson of the Allergen Labelling project team, initiated in 2004 which surveyed the food industry approach to allergen labelling and used this information to develop an industry allergen labelling strategy. A consistent effort by industry will result in product labels that are easier to read as well as to identify the allergen information required by the allergic consumers.