This webinar is organised by IFST Food Science & Nutrition SIG
Consumer interest in fibre is accelerating, with “fibre‑maxxing” emerging as a prominent social‑media trend. Food companies are beginning to respond, but increasing fibre in products while maintaining taste, texture, and clean‑label expectations presents real formulation challenges.
This webinar explores why fibre matters, current UK intakes, and the practical ways consumers and manufacturers can boost fibre in everyday foods. We will look at how recipes can be reformulated to include more fibre, whether through traditional ingredients or novel sources, and how this intersects with other priorities such as high protein, sugar reduction, and clean label.
We brought together perspectives from policy, ingredient suppliers, and product developers to give you a concise, real-world view of what the fibre trend means for the industry. Short talks from FDF, Tate & Lyle, and M&S will build a joined‑up picture of consumer demand, technical feasibility, and commercial application, followed by an open Q&A.
What participants will learn:
- Fibre requirements and intakes
- Different approaches to increasing intakes
- Recipe modification, drivers and constraints
Target audience:
- Students, NPD professionals
Chair:
| Kate Halliwell: Chief Scientific Officer, FDF |
Speakers:
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Fiyin Makinwa, RNutr: Senior Diet and Health Executive - Food and Drink Federation Fiyin is a Registered Nutritionist and Senior 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 and the launch of the FDF Action on Fibre initiative. This presentation will outline the health benefits of dietary fibre, current intakes in the UK, and insights into consumer behaviour. It will also highlight the need for coordinated action and introduce the FDF’s industry-led initiative, Action on Fibre. |
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Will Ballantyne: Technical Service Director (EMEA) - Tate & Lyle Will Ballantyne is a Technical Service Director (EMEA) at Tate & Lyle and UK Pilot Plant Manager in Mold, bringing 20 years’ experience across chilled convenience and ingredient solutions for bakery, dairy and convenience foods. A BSc (Hons) Food Technology graduate and Certified Food Scientist (IFT), he continues to invest in learning through leadership programs and an MSc in Human Nutrition. He combines curiosity with disciplined execution—challenging existing practices, driving change and translating ideas into profitable, high‑quality outcomes. He maintains strong technical governance through Food Safety/HACCP qualifications and active site HACCP participation. This presentation explores the main sources of fibre, and the considerations for brands reformulating to bring fibre-rich products to market. It also examines how fibre fortification intersects with reducing sugars and other innovation trends, while considering ingredient perception and the practical requirements of successful reformulation. |
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Sophia Thistlethwaite: Senior Nutritionist - Marks & Spencer Sophia Thistlethwaite is a Senior Nutritionist at Marks & Spencer (M&S), working across the food business to embed nutrition science and research into product development and innovation. She has a strong passion for cooking and for making healthy eating both accessible and enjoyable, using evidence‑based insight and clear, engaging communication to inspire positive food choices. The presentation will be an overview of the M&S “Bridging the fibre gap” white paper that launched into parliament January 2026. The methodology and recommendations. It will include a case study of the M&S Nutrient Dense range which promotes more fibre for customers and launched January 2026. |
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