Bill McDowell

Bill McDowell

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Ozempic’s Effect on Food Innovation

Mattson’s survey of anti-obesity medication patients showcases the potential disruption these new weight-loss drugs may have on the food industry and what consumers will be looking for in their foods and beverages.

Cultivating a Crop of Food System Solutions

Five organizations dedicated to eliminating hunger and sustainably boosting nutrition earn top honors in this year’s Seeding The Future Global Food System Challenge.

How to Achieve EPR-Forward Packaging, Part 2

 In this two-part series, the author explores the history of Extended Producer Responsibility (EPR), what is needed to help EPR succeed, and how brands can best prepare for EPR.

Future-Proofing Healthy Flours

The authors describe why traditional process of stone milling holds significant advantages over modern milling methods, how the stone milling process works, and the benefits of using a stone mill processing method, including production of flours with higher nutritional and functional value.

Healthy Food Ingredients: The Next Generation

This column covers how artificial intelligence can be used to create efficiencies in development and production as well as find new sources of nutritional ingredients, and how precision fermentation opens the door to developing ingredients that are eco-friendlier and more sustainable.