Who is Bianca Roberts?

Bianca Roberts is a US Implementation Specialist at Foods Connected, featured in the company’s Meet the Team series.

What does Bianca Roberts discuss in this Meet the Team interview?

She discusses her background, what attracted her to a career in food, her experience in industry, her current role and her thoughts on allergen awareness in airline catering.

How has Bianca Roberts’ industry experience helped in her current role?

Her background has helped her understand customer pain points, supplier management, auditing and the records businesses need to maintain for compliance.

What does Bianca Roberts say about allergen awareness in airlines?

She highlights the growing opportunity for allergen-aware product changes, while also noting the complexity of airline catering operations, international production and changing regulations.

What is the Foods Connected Meet the Team series?

Meet the Team is a blog series that introduces people across Foods Connected, sharing their backgrounds, career paths and perspectives on the food industry.

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Meet the team with Bianca Roberts

By Greer McNally 30/03/2026

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In the most recent edition of our Meet the Team series, our US Implementation Specialist, Bianca Roberts, talks travel, trinkets and how allergen awareness is changing air travel.

Hi Bianca, can you tell us a little about yourself?

I grew up on the East Coast of the US in Maine and went to college at a major basketball school, University of Connecticut. Basketball is huge here in the US, especially during March Madness time.

I’m recently married and my passions are food and travel. We actually honeymooned in Thailand, which combines both – it was one of my favourite trips and favourite types of food!

I love to try new recipes, hike and do outdoor activities when the weather is right. While not originally from the Midwest, I reallu enjoy living in Chicago. But my love of the mountains means I often travel west to enjoy the desert climate and the mountains.

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I have been trying to travel to more states in the US, but so far have frequented California, Colorado and Vegas (Nevada). My background has been in the sciences. This has lead me to work at Foods Connected where I can dip into my Food Industry background and interests, as well as my interest and growing skills in project management.

What attracted you to a career in food?

My sophomore year of college I went to an environmental and animal sciences fair. I’d always been interested in the sciences, animals, and enjoyed cooking in my free time. At the fair I met a Professor of Food Science, who talked to me about the different careers a degree in the subject could bring. I thought it was so interesting and that following semester I changed my major to Animal Sciences, focusing in Food Science. I took Dairy Science, Meat Science classes, and did extra-curricular studies and study abroad programmes. That is where my interest took off to pursue a career in the field.

Several airlines have moved away from serving nuts on their flights due to the allergen risk. With your experience in that sector, how do you think airlines in general will respond to this?

I think the airlines are pretty willing to make these changes. With so many new snacks that are allergen free, I think it gives a great opportunity for airlines and smaller and national brands to collaborate on integrating these allergen-free products that excite consumers/passengers and create brand loyalty depending on selection.

The major thing I have noticed being an auditor of these airline catering facilities, is more allergen control and change over. Knowing that some of these airlines produce meals internationally, meaning more allergens than are recognised than the US for example, they need to be more cautious and more aware of the changing regulations. Pre-packaged snacks tend to be easier to manage, but the in house-made meals are more complicated.

You’ve worked a lot in industry – how has that helped in your current role?

It has helped me really understand what facilities need to track and the records that must be maintained to ensure compliancy.

It also ensures I understand the frequent pain points they may face. I have experience managing suppliers, being audited and being an auditor. Understanding the processes from all sides helps me aid customers in how they should have forms built as well as some risks they could face; so I can ask the right questions to further develop the deliverables past the surface level.

What are you most proud of in your career so far?

My people skills – and my talent for organization. I have always had a strength in talking to people and listening to their needs. Coming from a retail background and then transitioning to supplier and vendor management, I have found that relating to people and listening while tying everything to the bigger picture aids in finding a compromise; leading to greater customer satisfaction and trust.

What’s something people wouldn’t immediately guess about you?

I collect random trinkets. I have a couple different figurines that I've collected from different countries or have been gifts. I am guilty of hopping on some trends, but I now have a display in my house that's a fun conversation starter. These amusing additions shows my character and personality.

Greer McNally

Greer has over 15 years’ experience writing about trends in the food and retail sectors. She lives in a little village by the sea in Northern Ireland and loves creating content that informs how people think about the food industry. A recent career highlight was interviewing the legend that is Dr Temple Grandin.