Food scientist passionate about building a more sustainable food future. Brian's background stems from education at Iowa State in Food Science & Meat Science, and the European Master's in Food Studies specialization at Wageningen University & Research. Brian brings global experience in product development and ingredient innovation - from leading alt-protein projects at Beyond Meat and Nature’s Fynd, to driving sustainable protein research and implementation at Mars Wrigley. Brian currently sits as an advisory board member for AOAC’s Novel Foods Program.