Rethinking bread: a practical approach to closing the fibre gap
Australian/NZ dietitians: CPD hours are applicable.
US dietitians: CEUs from CDR are NOT available for this event.
Check your local country requirements to see if you can claim for continuing education.
A recording will be available shortly after the live event.
About the Lunch & Learn:
Despite growing awareness of fibre’s role in health, most Australians are still falling short of recommended intakes. Join dietitian Maddison Fox for a practical Lunch & Learn exploring the evolving role of bread in the fibre conversation. Maddison will unpack current consumer insights, highlight innovations in bakery products, and examine how higher fibre breads can support digestive health. Designed for busy dietitians, this 30-minute session will focus on accessible, evidence-informed strategies to increase fibre intake using everyday foods.
You’ll learn how to:
- Understand current consumer perceptions of bread, fibre and carbohydrate quality
- Explore evidence around grain-based fibre and its role in digestive health, satiety and glycaemic control
- Confidently recommend simple product swaps like higher fibre breads that align with both evidence-based guidance and consumer trends
About the speaker:
Maddison Fox is an Accredited Practising Dietitian and Nutritionist, with over 15 years of experience working in the food industry and a career dedicated to shaping nutrition strategy across core food groups. Her expertise spans product innovation, renovation and communication, underpinned by a strong belief that small changes can deliver meaningful impact, and that food can be both healthy and delicious. At Tip Top Bakeries, Maddison has held leadership roles across nutrition innovation, product development, and marketing. Most recently, Maddison has played a leading role in the reformulation of the Bürgen bread portfolio, which now features 5 Health Star ratings across the entire range, and the launch of the new Tip Top The One Digestive Health range. Maddison also leads product sustainability at Tip Top, including packaging and food waste, and is known for championing a “good for you, good for the planet” philosophy in everything she does.
About the sponsor:
Tip Top Bakeries has proudly produced an extensive range of wholesome sliced bread, rolls, muffins, crumpets and bakery snacks since the 1950s. These much-loved products are sold through iconic brands such as Tip Top, Bürgen, Abbott’s Bakery and Golden, and Tip Top is one of the leading suppliers of bakery products to the food service industry. Tip Top’s purpose, Everyday Moments of Goodness, reflects the role they play every day, with products that not only nourish, but bring joy and connection. With a national network of bakeries and a team of around 4,000 people, Tip Top proudly serves communities across every state and territory and is a leading community partner of Foodbank. Tip Top is committed to doing the right thing for their people, customers and the environment, and is known for creating a safe, inclusive workplace where people can grow and thrive. Tip Top Bakeries is a division of George Weston Foods, one of Australia and New Zealand’s largest and most innovative food manufacturers. For more information, please visit www.tiptopbakeries.com.au.
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| Continuing Education (USA) | |
|---|---|
| Duration | 0.5 hours |
| CPEUs Awarded | N/A |
| Performance Indicators | N/A |