Scaling Your Healthy Food Product
If you are an enterepreneur or solopreneur selling healthy/ "Better-for you" product to the world looking to scale and commercialize, this podcast is for you. In this podcast you will learn from a food scientist with 12 years plus experience in the food industry. I have successfully helped companies develop, scale and launch their healthy food products. If you are looking to scale your healthy food product by having it listed in more healthy food stores and displayed on more grocery store chains shelves, you are in the right place. This podcast will provide you with actionable steps and tips t
All episodes(50)
- StandardSummaries onlyWhat I Wished I Knew Before Starting My Food Business Series- With Betsy A Gluten Free Food Business Founder
Published Aug 15, 2026
#82 If you started your food business without a clear read on your margins, your ingredient list, or how many SKUs you actually need — you're not alone. Jacinta revisits a listener-submitted clip from Betsy, a gluten-free food founder, recorded as part of a series asking food founders what they wish they'd known before starting. Betsy's answer centers on margins, the challenge of ingredient-heavy gluten-free formulations, and how many SKUs a brand actually needs. Jacinta walks through why margin
- StandardSummaries onlyWhy You Need to Be a Proactive Food Founder — How to Build Toward Retail Instead of Reacting to It Runtime
Published Aug 8, 2026
#81 There's a specific kind of moment every food founder hits — a buyer reaches out, or an opportunity lands out of nowhere, and suddenly you're deciding whether to say yes on the spot. In this episode, I'm talking about the difference between a reactive founder and a proactive founder — and why retail doesn't reward the best product, it rewards the founder who was actually prepared for the yes. I walk through what it really means to know your ultimate goal, a six-point retail readiness checklis
- StandardSummaries only3 Things Your Ingredient Supplier Could be Doing For You- A Kombucha Case Study
Published Jul 31, 2026
#80 Most product developers treat their ingredient supplier as a line item. This week, we break down three things a good supplier can actually do for you — ingredient interaction insights, flavor compatibility guidance, and co-manufacturer connections — and walk through a real, in-progress kombucha project where all three made a measurable difference. Key Takeaways Ingredient suppliers often have real-world interaction data (pH sensitivity, stability, off-notes) that can save weeks of blind tria
- StandardSummaries onlyBelieving in Your Product (And What to Focus On to Stay the Course)
Published Jul 24, 2026
There's a specific kind of doubt that hits at 11pm — the dashboard isn't what you wanted, a review stings, a competitor just launched something shinier, and the voice in your head starts asking if this is even worth it. In this episode, I'm talking honestly about what it actually means to believe in your product, why that belief naturally erodes over time, and more importantly the four specific things to focus on so doubt doesn't derail you before the work has a chance to pay off. What We Cover
- StandardSummaries only4 Things I'm Tracking Right Now in My Mid-Year Food Product Launch Strategy
Published Jul 17, 2026
We're at the mid-year mark, and if you're building a food product business, this is the moment things stop being theoretical. In this episode, I'm giving you an honest, behind-the-scenes look at four things I'm tracking right now: our September/October launch window, narrowing down our co-manufacturer, growing local retail distribution, and how it's all building toward a bigger retail launch next year. Plus — I'm sharing details on a free training I'm running later this month on the exact framew
- StandardSummaries onlyWhy Your Emerging Food Brand Should Sign Up for that Contest
Published Jul 10, 2026
div]:bg-bg-000/50 [&_pre>div]:border-0.5 [&_pre>div]:border-border-400 [&_.ignore-pre-bg>div]:bg-transparent [&_.standard-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [&_.standard-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8 [&_.progressive-markdown_:is(p,blockquote,h1,h2,h3,h4,h5,h6)]:pl-2 [&_.progressive-markdown_:is(p,blockquote,ul,ol,h1,h2,h3,h4,h5,h6)]:pr-8"> _*]:min-w-0 gap-3 standard-markdown"> You worked for months on your product. You finally got it retail-ready. You s
- StandardSummaries onlyExpert Segment: How to Build a Brand that Stands Out — with Katie Mleziva
Published Jul 3, 2026
Katie MlezivaYou have a great product — but is it a strong brand? There's a big difference, and most food founders don't realize it until they're already stuck. In this episode, Jacinta sits down with food brand strategist Katie Mleziva to break down what it actually takes to go from making a great product to building a brand that makes people want to choose you — every single time. If you've ever struggled to explain what makes your product different — or found yourself leading with "it tastes great and use
- StandardSummaries onlyWhen Is the Right Time to Move from a Commercial Kitchen to Co-Manufacturing?
Published Jun 26, 2026
Most food founders ask the wrong question. They ask "Am I ready for a co-manufacturer?" when the question they should be asking is "How much time do I have?" In this episode, I share the story of a snack bar founder who called me frustrated after approaching three co-manufacturers with six months until his retail launch date. He made it — but the process was painful, rushed, and strained relationships he'll be managing for years. I don't want that story for you. Today I break down the three sign
- StandardSummaries onlyHow Do You Get Your Product OFF the Shelf — Not Just Onto It?
Published Jun 19, 2026
You worked for months on your recipe. You got your labels designed. You landed the shelf space. And then… nothing moved. The store called. They're pulling your product. Here's the truth nobody tells food founders early enough: getting your product onto the shelf is not the goal. Getting it off the shelf is. And one of the most overlooked reasons products stop selling — or never get approved in the first place — comes down to something that sounds almost too technical to matter. Shelf life. In th
- StandardSummaries onlyWhich Product Goes First? The Strategy That Can Save (or Sink) Your Food Brand
Published Jun 12, 2026
#73 Some of the most important decisions in your food business journey don't happen on the shelf. They happen before you even get there — in the moments when you decide what to launch, when to launch it, and how to back it once it's out in the world. In this episode, Jacinta Kemboi draws from two powerful real-world experiences: a mentoring session with a food founder navigating multiple products in development, and a post-mortem from inside a food company where two products launched simultaneou
- StandardSummaries onlyKeep Going — The Journey Is Worth It
Published Jun 5, 2026
Feeling stuck, overwhelmed, or like you can't see the finish line? This episode is for you. Jacinta shares the pivotal in-flight moment that shaped her entire career — and how a two-hour plane ride from Minneapolis to Montreal became the turning point that led to coaching Better For You food founders toward one million healthier products in retail. Whether you're just starting your food product journey or already in stores and trying to scale, this episode is a reminder that where you are right
- StandardSummaries onlyMaximize Your Food Product's Potential with Multifunctional Ingredients
Published May 30, 2026
Multifunctional Ingredients#71 Are you spending more on ingredients than you need to — or reformulating over and over because something isn't working? In this episode, Jacinta Kemboi breaks down one of the most powerful but overlooked strategies in food product development: using multifunctional ingredients. She shares how the right ingredients can do more than one job — extending shelf life, reducing costs, and improving your flavor profile all at once. If you're a food entrepreneur trying to scale efficiently without co
- StandardSummaries onlyWhy Food Founders Are Losing Money on Shelf Life Testing (And How to Fix It)
Published May 22, 2026
If you're building a food, beverage, or CPG brand, shelf life testing is probably costing you more than it should — in money, time, and missed opportunities. In this episode, we break down why so many founders treat shelf life like a black box, what it's actually costing them, and how bringing this process in-house can completely change the trajectory of your brand. We're also announcing the Shelf Life Mini Course — a founder-focused workshop starting June 5th designed to help you manage shelf l
- StandardSummaries onlyYour Margin Will Always Go Down — Here's How to Protect It from Day One
Published May 15, 2026
#69 I'm currently working with a founder who has two SKUs running below zero margin. The product sells. It just costs more to make than they charge for it. In this episode, I walk through exactly how that happens — ingredient inflation, hidden co-manufacturing costs, and how to build a pricing structure that can absorb years of pressure from day one. TOPICS COVERED • The real story: two SKUs below zero margin • Why ingredient inflation isn't a one-time hit • Hidden co-manufacturing costs most fo
- StandardSummaries onlyWhat a plant trial actually is — and why skipping it is the most expensive shortcut in food
Published May 9, 2026
Most founders think a plant trial is a formality — a box to tick before production starts. It isn't. It's the only moment where your recipe meets commercial reality before real money is on the line. In this episode, I demystify the plant trial process, walk through what it costs, what it catches, and share two real stories: one where it saved a product, and one where skipping expert advice destroyed one. TOPICS COVERED • What actually happens during a plant trial — step by step • How many batche
- StandardSummaries onlyWho the Emerging Food Business Hub Is For (And Who It Is Not For)
Published May 1, 2026
Not every program is right for every founder — and in this episode, I'm being direct about exactly who the Emerging Food Business Hub is for, and who it's not. If you already have a product people want, you're making sales (even small ones), and you're ready to think seriously about scaling, retail, or co-manufacturing — this episode will feel like it was made for you. I also walk through what we actually cover inside the Hub, and what's possible when you stop guessing and finally have a clear s
- StandardSummaries onlyWhy Trying to Figure This out Alone is Slowing Your Food Business Down
Published Apr 24, 2026
Are you doing everything right -learning, testing, showing up — but still feeling stuck? In this episode, we talk about the real reason so many food founders hit a wall: not a lack of effort, but a lack of structure. I break down the hidden costs of piecing things together on your own — from reformulating multiple times to going into retail before your margins are ready — and share what changes when you finally have a clear order of operations. If you've been wondering why things aren't moving f
- StandardSummaries onlyIf I Had to Scale a Food Product in 2026 Here Is Exactly What I Would Do
Published Apr 17, 2026
Scaling a food product can feel overwhelming when you are not sure what to focus on next. In this episode, Jacinta simplifies the process by walking through exactly what she would do if she were starting or scaling a food product today. This step by step approach is based on years of experience working with founders and seeing what actually leads to growth. Instead of guessing or trying to do everything at once, this episode gives you a clear sequence to follow so you can move forward with confi
- StandardSummaries onlyWhat Actually Makes a Food Product Retail Ready (Most Founders Get This Wrong)
Published Apr 10, 2026
Getting into retail is exciting. But staying on shelves is what builds a sustainable food business. In this episode, Jacinta breaks down what retail readiness actually means and why most founders misunderstand it. She explains why retail does not fix product issues and how it often exposes gaps that were already there. Using her ETS Method Framework, Jacinta walks through the three stages every food product must go through before scaling so founders can avoid costly mistakes. In this episode, yo
- StandardSummaries onlyWhy Most Food Founders Stay Stuck (Even When Their Product Is Good)
Published Apr 3, 2026
Why Most Food Founders Stay Stuck (Even When Their Product Is Good) Most food founders don't feel stuck because their product is bad. They feel stuck because they don't understand what it actually takes to scale. In this episode, Jacinta breaks down why having a great product and even consistent sales does not automatically lead to growth. She shares what is really happening behind the scenes when founders hit a plateau and why pushing harder often makes things worse. You will hear a real exampl
- StandardSummaries onlyWhy Shelf Life Is the Most Overlooked Risk in Scaling a Food Business
Published Mar 27, 2026
If someone asked you today, "How long does your product last?" would you feel confident answering it? Shelf life is not something to figure out later. It is a decision that impacts whether your product can scale, enter retail, and stay on the shelf. In this episode, we explore why shelf life changes from commercial kitchen to retail, how it affects buyer confidence, and the risks of estimating instead of validating. If you are preparing to scale your food product, this is a critical conversation
- StandardSummaries onlyWhy Having a Secondary Supplier Is No Longer a Nice-to-Have — It's a Must-Have
Published Mar 20, 2026
If your business has a single point of failure, you don't have a supply chain—you have a countdown timer. In today's environment, supply chain disruptions are no longer rare. From climate impacts to certification requirements, relying on one supplier can quietly put your product—and your retail opportunities—at risk. In this episode, we explore why secondary sourcing is no longer optional and how it gives founders leverage, flexibility, and resilience as they scale. You'll learn: • Why dual sour
- StandardSummaries onlyBehind the Scenes of Scaling a Food Business: The Stage No One Prepares You For
Published Mar 13, 2026
Many food founders believe the hardest part of building a food brand is developing the product. Perfecting the recipe. Designing the packaging. Getting those first customers. But the real challenge often begins after the product works. There is a stage in building a food brand that almost no one talks about—the stage between product development and true scale. This is where many founders stall as new questions begin to surface around manufacturing, margins, shelf life, and operational structure.
- StandardSummaries onlyWhy Most Food Founders Stall After Product Development
Published Mar 6, 2026
Developing the product is only the beginning. Many food founders stall after product development when new challenges emerge around manufacturing, margins, shelf life, and retail readiness. In this episode, we explore why scaling requires a shift from product development to building the structure needed to support growth. If you are thinking about scaling production or working with a co-manufacturer, this episode will help you assess whether you are truly ready. If you're navigating this stage, j
- StandardSummaries onlyWhy Choosing the Wrong Co-Manufacturer Can Cost you Retail
Published Feb 27, 2026
Choosing the wrong co-manufacturer can quietly destroy your margins, product consistency, and retail credibility. Co-manufacturing does not create readiness. It reveals it. In this episode, we break down how scaling amplifies weaknesses, why fragile margins collapse under minimum order quantities, how equipment changes impact formulation and shelf life, and what retail buyers expect before saying yes. If you are evaluating co-manufacturers this year, join my upcoming live workshop, Finding the R
- StandardSummaries onlyIs it Time to Move From Learning To Execution?
Published Feb 21, 2026
At some point, more information is not the answer. If you are preparing to scale into retail but still feel uncertain, the real gap may not be knowledge. It may be structure. In this episode, I break down the difference between learning mode and execution mode, why retail buyers think in risk, and how to know when it is time to move into structured support. If retail is on your horizon in the next 6 to 12 months, this episode will help you determine your next step. Considering Retail Readiness?
- StandardSummaries onlyGo to the trade show… but don't make this mistake
Published Feb 7, 2026
In this conversation, Jacinta Kemboi discusses the critical role of trade shows in scaling food businesses and emphasizes the importance of understanding product readiness before presenting to retailers. She introduces the ETS method framework, which helps entrepreneurs evaluate their product's state and prepare for successful market entry. The conversation highlights the risks of rushing into retail without proper preparation and the significance of maintaining trust with buyers. Takeaways -Go
- StandardSummaries onlyCan Swapping One Ingredient Improve Your Margin (Without Losing Customers)?
Published Jan 31, 2026
Margins don't disappear overnight, they slowly erode. Ingredient costs rise, transportation increases, retail fees stack up, and suddenly a once-profitable product is barely breaking even. In this episode, Jacinta tackles a question many food founders wrestle with: Can you improve margin by swapping or reducing an ingredient without changing your product? The answer is yes, but only when it's done strategically. Jacinta breaks down how to evaluate ingredient changes while protecting flavor, coor
- StandardSummaries onlyThe Power of Focus: Scaling Your Food Product
Published Jan 23, 2026
Today's episode is about the power of focus and why growth does not come from doing everything at once. Jacinta Kemboi invites food founders to pause and identify the one thing that will move their business forward this season. Not five things. Not ten. One. Inspired by a family trip to Kenya, Jacinta shares a story about her youngest son's laser focus on seeing a lion during a safari. Despite distractions along the way, that clarity made all the difference. The same kind of focus, she explains,
- StandardSummaries onlyExpert Segment: How Food Founders Can Stay Ahead of the High-Protein Trend in 2026
Published Jan 2, 2026
Expert SegmentHigh-protein isn't going anywhere — and it's shaping how food products will be built and judged in 2026. But many food founders are asking the real question: Are we building better products, or just chasing higher protein numbers? I sat down with Melissa Fernandez, Assistant Professor in the School of Nutrition Sciences and a Registered Dietitian, to cut through the noise and rethink what high-protein should actually mean in product development. We talk about responsible protein communication, r
- StandardSummaries only52 Episodes Later: A Thank You + Giveaway for Food Founders
Published Dec 27, 2025
This episode is a celebration. When I set the goal to record 52 podcast episodes, I committed to showing up consistently for food founders navigating the real work of building and scaling their businesses. Reaching this milestone reinforced something I see every day in my work: growth does not come from doing everything at once. It comes from building simple systems and using them consistently. In this episode, I'm reflecting on what recording 52 episodes taught me about consistency, focus, and
- StandardSummaries onlyLooking Ahead: What 2026 Holds for Food Brands.
Published Dec 19, 2025
Looking AheadIn this year-in-review episode, I reflect on what 2025 taught me about scaling food businesses and the conversations founders truly need as they grow from kitchen production to retail readiness. We revisit key themes from the year including retail readiness beyond buyer meetings, shelf life and formulation stability, co-manufacturing preparation, and the leadership decisions that quietly shape long-term success. I also share what's ahead for the podcast in 2026, including more ETS Method–aligned
- StandardSummaries onlyUnlocking Retail Success: Specialty Store Strategies
Published Dec 6, 2025
Unlocking Retail SuccessIn this milestone 50th episode, Jacinta Kemboi reflects on the journey of building the Scaling Your Healthy Food Product podcast and the founders who have grown alongside it. She dives into the power of specialty food stores, one of the most overlooked but highest leverage opportunities for emerging food brands. Jacinta breaks down: • Why specialty food stores are one of the fastest ways to validate demand and build early retail traction • How to confidently approach store owners and buyers with
- StandardSummaries onlyHow the ETS Method Reveals Your Scale Up Readiness
Published Nov 28, 2025
Many food founders reach a point where they ask the same thing: "How do I actually know if my product is ready for bigger production runs, wholesale, or a co-manufacturer?" It is easy to feel almost ready, but without a clear assessment, it is just guesswork. Food founders either move too early and get stuck in reformulations, packaging issues, and expensive delays, or they hold back because they are unsure what ready really looks like. After helping brands launch millions of units into retail,
- StandardSummaries onlyFounder Spotlight: The Power of Wholesale — Lessons from The Sea Moss Guy & Co
Published Nov 22, 2025
Founder SpotlightIn this episode, I sit down with Dezie St. Hilaire, co-founder of The Sea Moss Guy & Co, to unpack how a simple wellness habit turned into a fast-growing sea moss brand — and why wholesale became the unexpected growth engine behind their business. We cover the move from home production to a commercial kitchen, navigating perishable shipping, supplying cafés and wellness studios, and the real work behind running a business with your spouse. If you're an emerging founder considering wholesale, thi
- StandardSummaries onlyThe Best Time to Approach a Co-Manufacturer
Published Nov 14, 2025
In this episode, I break down a question almost every emerging food founder asks: When is the best time to reach out to a co-manufacturer? The truth is simple. There is no perfect time. There is only a prepared time. Co-manufacturers do not expect perfection. They expect clarity in your recipe, process flow, packaging direction, volume estimates, and cost targets. When you have these pieces, anytime can be the right time. I also share why Q4 is one of the strongest seasons to approach co-manufac
- StandardSummaries onlyThe Leadership Shift Every Food Founder Needs to Make
Published Nov 7, 2025
#46 At some point, every food founder has to make the shift from doing it all — production, sales, deliveries — to leading with vision and trust. In this episode, Jacinta Kemboi talks with leadership coach Odette Cote about how to make that transition successfully. They dive into what it means to lead with purpose, build a coaching culture, and create psychological safety within your team. Odette shares practical tools to help you delegate with confidence, reduce burnout, and lead through values
- StandardSummaries onlyThe After-Hours Founder: Building Your Food Dream While Working 9–5
Published Oct 30, 2025
Are you running your food business after work — squeezing in production between dinner and bedtime, wondering if it'll ever be enough to grow? You're not alone. Thousands of food founders start exactly this way — balancing a full-time job while chasing their dream of bringing better-for-you products to the world. I know what that feels like — the long nights, the doubt, and the quiet determination to keep going when no one's watching. In this week's episode, I'm speaking directly to those founde
- StandardSummaries onlyFollowing Your Bliss: How Ananda Elixirs Turned Functional Mushrooms into a Soda Alternative.
Published Oct 23, 2025
Following Your BlissHow Samantha and her husband turned a kitchen experiment into a functional mushroom soda brand redefining what it means to "follow your bliss." In this Ottawa Founder Spotlight episode, I sit down with Samantha Dreiling, co-founder of Ananda Elixirs, to talk about building a beverage brand rooted in intuition, wellness, and bliss. After rediscovering her energy and health through functional mushrooms, Samantha set out to create a soda alternative that actually made people feel good — no sugar sp
- StandardSummaries onlyExpert Segment: Clean Labels, Cocoa Volatility, and the Power of Upcycling — with Brad Buchholz of POM Wonderful
Published Oct 18, 2025
Expert SegmentIn this expert segment, Brad Buchholz, VP of Business Development at POM Wonderful, shares how clean-label innovation, upcycling, and grit are shaping the future of food. From the MAHA movement and microbiome health to rising cocoa costs and ingredient reformulation, Brad reveals how founders can create products that are both sustainable and scalable — without sacrificing performance. We also dive into one of the most overlooked growth levers for better-for-you brands: shelf life. Brad explains
- StandardSummaries only3 Things You Must Get Right Before Scaling Your Recipe
Published Oct 10, 2025
Scaling a recipe sounds simple — just make more of it, right? Not quite. In this episode, I'm breaking down the three most overlooked things food founders need to pay attention to before scaling their recipe — and how to avoid costly mistakes that could derail your growth. You'll learn: Ingredient & Process Consistency: Why your small-batch process doesn't always translate in manufacturing — and how to adjust for scale without losing quality or taste. Formulation Costing & Margin Clarity: How sc
- StandardSummaries onlyLeadership Lessons Every Food Founder can steal From The Global Leadership Summit
Published Oct 4, 2025
I just returned from the Global Leadership Summit, and while the speakers came from different professions, their lessons couldn't be more relevant for food founders like you. In this episode, I'm breaking down three powerful leadership takeaways and translating them into practical steps you can apply in your business today. You'll learn: Vision Casting – how to think beyond your next production run and create a clear roadmap for where you want your brand to be in 3–5 years. Empowering Others – w
- StandardSummaries onlyExpert Segment: Food Ethnographer June Jo Lee- How Food Shapes, Culture, Care and Belonging.
Published Sep 27, 2025
Expert SegmentExpert Spotlight: June Jo Lee on Food Ethnography In this episode, I sit down with June Jo Lee, a leading food ethnographer, to explore how food is more than fuel — it's culture, rhythm, and care. June shares how observing the way people live with food reveals powerful insights for founders building products that stick. Here are 6 takeaways from our conversation: Food is culture, not just fuel. Pay attention to rhythm — meals are routines and rituals. Design for care, not just nutrition. Observe
- StandardSummaries onlyMini Series: 3 Things Food Founders Struggle with in Co-Manufacturing. Part 3: Mastering Communication with Co-Manufacturers
Published Sep 20, 2025
Mini SeriesClear, consistent communication can make or break your co-manufacturing partnership. Misunderstandings around production runs, timelines, or specs often lead to costly mistakes — but with the right systems, you can build trust and avoid surprises. This week on the podcast, I'm diving into the final part of our mini-series: 3 Things Food Founders Struggle with in Co-Manufacturing. We'll talk about how to set up communication practices that protect your product, your margins, and your peace of min
- StandardSummaries onlyMini Series: 3 Things Food Founders Struggle with in Co-Manufacturing. Part 2: Protecting Your Product Integrity
Published Sep 13, 2025
Mini SeriesScaling often means tweaks in formulation, process, or packaging — and one of the biggest challenges founders face is making sure the product still tastes, looks, and performs the same when produced in large runs. This ties directly into my ETS Method Framework — Step 3: Scale & Sell. When you scale, protecting your product integrity is what allows you to move with confidence into co-manufacturing, distribution, and retail partnerships. In this episode, I'm breaking down how to safeguard your pr
- StandardSummaries onlyMini Series: 3 Things Food Founders Struggle with in Co-Manufacturing. Part 1: Cracking the MOQ Code
Published Sep 5, 2025
Mini SeriesMinimum Order Quantities (MOQs) are one of the biggest hurdles food founders face when scaling. They can feel like an impossible barrier — too big for your budget, too risky for your stage, and too overwhelming to manage. But here's the truth: MOQs aren't just numbers pulled out of thin air. They signal how your co-manufacturer operates, their efficiencies, and even their willingness to partner with you for the long haul. In this episode of the Scaling Your Healthy Food Product Podcast, I break
- StandardSummaries onlyFounder Spotlight: From Facetime to Grocery Aisles; Building BeLov and Redefining Baby Food.
Published Aug 30, 2025
Founder SpotlightIn this episode, we sit down with Laurie, co-founder of BeLov, to uncover the inspiring story behind creating nutritious, better-for-you baby foods. What began as two friends trying to feed their little ones wholesome meals quickly grew into a bold mission: redefining the baby food aisle. Laurie shares: How BeLov started with textured meals and expanded into cereals and snacks The reality of pivoting from commercial kitchens to co-manufacturing — and calling 30+ facilities before finding the rig
- StandardSummaries onlyScaling Lessons from Dubai Chocolates Recall; Don't drop the basics in Exponential growth.
Published Aug 22, 2025
When your food brand starts to grow fast, it's exciting — but it also comes with hidden risks. The recent Dubai Chocolates recall is a powerful reminder that when exponential growth happens, you can't afford to drop the basics: compliance, product safety, and operational checks. In this episode, I break down: ✅ What went wrong in the Dubai Chocolates recall ✅ The key blind spots that many food founders miss during rapid scaling ✅ How to apply the ETS Method (Step 3: Scale with Confidence) to avo
- StandardSummaries onlyETS Method Series: Step 3 — Scale with Confidence: Commercializing & Selling Your Product
Published Aug 15, 2025
Is your food business ready to scale — or are you about to hit avoidable roadblocks? Scaling isn't just making more product. It's about producing at a larger scale while protecting your quality, profit margins, and brand reputation. In one of my recent projects, a founder rushed into large-scale production without the right systems in place. The result? Delays, quality issues, and thousands in lost revenue. With a few strategic changes — including choosing the right co-manufacturer and refining
- StandardSummaries onlyFrom Recipe to Retail: Scaling Better-for-You Food Products That Sell.
Published Aug 9, 2025
I recently joined OnPod Studios' Expert Seat to share my insights on scaling better-for-you food products from recipe to retail. We covered what it really takes to get a product retail-ready — from perfecting the recipe for shelf stability and scaling production, to navigating co-manufacturing and meeting buyer expectations. I shared practical tips for founders looking to move from the kitchen to national retailers, while keeping quality, profitability, and brand integrity intact. If you want to