Fibre February Webinar: Supporting higher fibre breakfasts

Speakers

Fiyin Makinwa- Senior Diet & Health Executive, Registered Nutritionist, FDF

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 and the launch of the FDF Action on Fibre initiative.

Vicky McColl- Product Development Manager, AB Mauri

Vicky is a dedicated professional with a strong background in nutrition, supported by her BSc (Hons) degree from Oxford Brookes University. With 18 years in the baking industry, she has gained substantial experience, mainly as a Development Technologist for bakery ingredients in the UK and global markets.

Throughout her career, Vicky has been involved in various aspects of the industry, including research, quality assurance, sales, and global development. She joined the AB Mauri team 10 years ago as a Product Development Manager.

In recent years, Vicky has focused on developing and implementing AB Mauri’s health and nutrition strategy. She has been actively engaging with customers and working closely with key stakeholders to promote healthier food innovation, with a particular emphasis on enhancing fibre content.

Helena Gibson-Moore- Nutrition Scientist, British Nutrition Foundation

Helena's responsibilities include: the dissemination of evidence-based nutrition science to a variety of audiences; delivering projects to create a healthier and more sustainable food environment; and advising on scientific and regulatory issues. Helena has played a key role in the organisation of the BNF webinar programme. She is an AfN Registered Public Health Nutritionist with a particular interest in nutrition for pregnancy, early years and school-aged children.

Louise Allen (Chair)- Senior Diet & Health Executive, FDF

With over two decades of experience at FDF, Louise helps promote the food industry position on diet and health to stakeholders and policy makers.  Louise works with a range of food and drink manufacturers to help them interpret scientific and regulatory developments in diet and health policy, including most recently on HFSS advertising and promotional restrictions and on the UK soft drinks industry levy.

Natalie Fitzpatrick- Community Manager, Warburtons Ltd

As a member of the Responsible Business team, Natalie has led Warburtons Community Investment strategy over the last 10-years across a broad range of programmes and charity partnerships aiming to maximise impact for communities. Based on a long history of supporting communities, Warburtons Foundation aims to support families across Great Britain who are facing challenges by providing food education, product donations, financial grants and community initiatives.

Louise Dye- Professor of Nutrition and Behaviour, School of Pyschology

Louise Dye is Professor of Nutrition and Behaviour in the School of Psychology, Co-Director of the Institute for Sustainable Food at the University of Sheffield, Co-Director of the SFI/DAERA/UKRI funded Co-Centre for Sustainable Food Systems and Co-Director of the National Alternative Protein Innovation Centre (NAPIC).

Louise has held MRC and Royal Society Postdoctoral Fellowships in the UK and Europe and a EU funded Marie Curie Professorial Fellowship in Jena, Germany. She is a Chartered Health Psychologist and member of the British Psychological Society. Professor Dye began her career in Human Psychopharmacology and has over 30 years’ experience in the assessment of cognitive function following nutritional and pharmacological intervention.