Fibre February Webinar - 2022

Speaker profiles:

Chair: Amy Glass, UK Diet and Health Policy Manager, Food and Drink Federation

Amy is a Registered Nutritionist and UK Diet and Health Policy Manager at the Food and Drink Federation (FDF). At FDF Amy is responsible for the development and promotion of industry policy in diet, health and nutrition, including product reformulation and the UK obesity strategies. This includes liaison with food companies to develop cross-industry policy positions and responding to consultations.  Amy advises FDF members on scientific, technological, regulatory and political developments in respect of these policies and promotes industry’s work to wider stakeholders, including government officials and NGOs.

Vicky McColl, Field Development Manager – Nutrition & Insights, AB Mauri UK & Ireland

Vicky studied nutrition at Oxford Brookes University receiving a BSc (Hons) in 2007. Since graduating she has gained 15 years of experience within the baking industry working mainly as a development technologist for bakery ingredient suppliers within the UK market. She also has experience in research, QA and sales and global development. Vicky joined AB Mauri almost 7 years ago and is currently the Field Development Manager, specialising in Nutrition & Insights. Vicky is a member of the Institute of Food Science and Technology and is working towards registering as a nutritionist with the AFN.

Fiyin Makinwa, Diet and Health Executive, FDF

Fiyin is an Associate Registered Nutritionist and Diet and Health Executive at the Food and Drink Federation. Fiyin studied Nutrition and completed a master’s in Food Technology. Since January 2021, Fiyin has been working in the Diet and Health team at the FDF supporting on key areas such as UK obesity strategy, product reformulation and the launch of the FDF Action on Fibre initiative.

Anna Collins RD, Nutrition Manger for Food & Dairy, and Nestlé Professional, Nestlé UK&I

Anna is a Nutrition Manager at Nestlé UK&I, supporting the Nestle Professional and Food & Dairy businesses. Prior to this she was the Company Nutritionist at Innocent Drinks, with over 10 years experience as a Nutritionist in the Food Industry. She has also worked as a clinical Dietitian and researcher in Australia. She is passionate about health and sustainability, and believes increasing population fibre intakes has an important role to play for public health. 

Professor Louise Dye, Professor of Nutrition and Behaviour, University of Leeds

Louise Dye is the N8 Chair and Professor of Nutrition and Behaviour in the University of Leeds Human Appetite Research Unit, based in the School of Psychology, University of Leeds. She is also the academic lead for the N8 Agrifood Programme at the University of Leeds and with Professor Steven Banwart, she leads the Food Theme at Leeds. She is a biological psychologist who studies the effects of diet/food intake on cognition and health. Following a PhD in Human Psychopharmacology from the University of Leeds, she has accumulated more than two decades of experience in the assessment of cognitive function following nutritional and pharmacological intervention. She has held MRC and Royal Society Postdoctoral Fellowships in the UK and Europe and an EU funded Marie Curie Professorial Fellowship in Jena, Germany and was Visiting Professor at the Karolinska Institut and the University of South Australia. Professor Dye is a Chartered Health Psychologist and British Psychological Society member. She is section Editor (Diet and Cognition) for the European Journal of Nutrition and Associate Editor for Nutritional Neuroscience.

Lucy Wilson, Brand Marketing Manager, Jackson's Bakery

Lucy Wilson, A passionate marketing professional with over 10 years experience within B2B, B2C and FMCG companies. Previously worked for Warburtons, latterly as part of their Free From team and John West working across the UK & Irish Businesses, currently Brand Marketing Manager at Jacksons of Yorkshire. Having a passion for food and nutrition personally, the Action on Fibre initiative really strikes a cord as to how we can develop the education of consumers and encourage better eating habits.