Ginevra joined Tate & Lyle in February 2026. As Nutrition Associate Principal Scientist, she is driven by the belief that strong, credible science is essential to unlocking the full potential of Tate & Lyle’s ingredients. Her work focuses on deepening the scientific understanding of fibres and sweetening solutions by leading pre‑clinical and clinical trials, exploring how they can deliver meaningful benefits in new product innovations, and strengthening the evidence base that supports customer‑facing communications.
Before joining Tate & Lyle, Ginevra spent seven years at Ferrero, where she led nutrition research and contributed to the development of products with improved nutritional profiles. Her experience reinforced her commitment to bridging science and product design, ensuring that innovation is nutrition‑forward and grounded in rigorous research.
Ginevra holds a Bachelor’s and Master’s degree in Food Science from the University of Turin, Italy.