With a growing global population, there is a vital need for us to ensure we can guarantee a sustainable future for generations to come - this is where Quorn mycoprotein comes in as a sustainable and nutritious protein source. My role at Quorn is key in shaping both our research agenda and finished products, ensuring Quorn mycoprotein is seen as a desirable addition to healthy and sustainable diets.
Hannah Theobald, a Registered Nutritionist, is Head of Nutrition at Quorn Foods. She holds both a BSc and PhD in nutrition from King’s College London and a Diploma in sports nutrition from the International Olympic Committee. Hannah is also a Fellow of the Institute of Food Science and Technology (IFST).
Hannah has over 20 years’ experience of working in the food and, not-for-profit sectors, spending time at the British Nutrition Foundation, GlaxoSmithKline, the Global Alliance for Improved Nutrition (GAIN) and pladis amongst others. Hannah has experience in communicating evidence-based nutrition to a wide variety of audience and was previously a regular nutrition expert for BBC Breakfast and various news programmes.
Hannah leads the nutrition science team in implement Quorn Foods’ nutrition strategy. The team is responsible for nutrition communications, employee nutrition education and supporting product innovation from a nutrition perspective. Hannah regularly represents the business at trade association meetings, in expert working groups and committees and at conferences. She also provides guest lectures to nutrition and food science students on the nutrition science surrounding mycoprotein.