Danone: The Fibre Factor: a fresh look at gut health and beyond, BDA Webinar with Dr Bridgette Wilson

Fibre intake in the UK remains well below recommended levels, contributing to a persistent “fibre gap.” Given the influential role of healthcare professionals (HCPs) play in guiding people’s eating habits, Danone identified a need for accessible, evidence-based fibre education tailored to dietitians and clinicians. 

To support this need and its FDF Action on Fibre pledge, Danone set out to strengthen professional understanding of dietary fibre, dispel misconceptions, and equip practitioners with practical tools to support patient behaviour change. The initiative also reflected Danone’s broader mission to lead in gut health science and support national nutrition priorities. 

In September 2025, Danone sponsored and coordinated a British Dietetic Association (BDA) CPD webinar, “The Fibre Factor: a fresh look at gut health and beyond, BDA Webinar with Dr Bridgette Wilson.” The session is hosted on the Activia Gut Science Hub and delivered by Gut Specialist Dietitian Dr Bridgette Wilson. 

Danone: 

• Collaborated with the BDA & Dr Wilson to create a presentation tailored to dietitians’ learning needs. 

• Managed content development, speaker briefings, presentation materials and event logistics. 

• Supported delivery of a science-led agenda covering fibre types, UK intake challenges, health outcomes, clinical case studies, and practical strategies for increasing patient fibre intake. 

• Ensured ongoing access to the recording and downloadable resources to extend reach and support continued learning post event: Activia Gut Science Hub | The Fibre Factor Webinar| For Health Professionals 

The initiative generated strong engagement and measurable professional impact: over 200 dietitians attended live, with over 700 HCPs registered demonstrating strong appetite for fibre education.  

Post webinar polling demonstrated increased confidence in understanding fibre types, health benefits and patient guidance, with notable improvements in dietitians’ likelihood of recommending fibre fortified foods appropriately.