Explore every episode of the podcast Scaling Your Healthy Food Product

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.

• Ingredient suppliers often have real-world interaction data (pH sensitivity, stability, off-notes) that can save weeks of blind trial-and-error.
• Flavor compatibility guidance from a supplier can shortcut the back-and-forth of working with multiple flavor houses.
• Established supplier relationships can fast-track co-manufacturer vetting by pointing to facilities that already run the ingredient successfully.
• Sample access to adjacent/complementary ingredients allows faster side-by-side formulation testing.
• Treating suppliers as technical partners — not just vendors — can meaningfully compress product development timelines.

• 00:00 — Intro: 3 things your supplier can do for you
• 02:15 — The kombucha project setup
• 04:00 — Part 1: Ingredient interaction insights & fermentation stability
• 09:30 — Part 2: Flavor compatibility and cutting down trial-and-error
• 14:45 — Part 3: Co-manufacturer connections & ingredient sampling
• 19:00 — Wrap-up and key takeaways

• Plant trial podcast episode:What a plant trial actually is Why Skipping it is the most expensive shortcut in food.
• Join Emerging Food Business Newsletter here

• Instagram: @jacintakemboim
• Website: https://camaresearch.com
• Email: info@camaresearch.com

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.

• [2:00] The real difference between believing in your product and being in denial about it — and the one question that tells you which one you're actually doing
• [5:00] Why belief gets shaky: comparison, slow feedback loops, and being too close to your own flaws
• [8:00] The four things to focus on instead — the problem (not the product), the few signals that actually matter, direct contact with your users, and a definition of success you write down before the storm hits
• [12:00] A real story from the messy middle — what almost made me quit, and what I focused on instead
• [14:00] Staying the course vs. staying stuck — how to tell real warning signs apart from normal founder fatigue
• [16:00] Free training: Unlock the Secret to Retail Success with the ETS Method

1. Belief and denial can look similar from the outside — the difference is whether you're still listening to evidence that might contradict your original idea.
2. Doubt isn't always data. Comparison, slow feedback loops, and proximity to your own flaws can manufacture doubt that has nothing to do with whether the product actually works.
3. Anchor to four things when doubt shows up: the underlying problem, a small set of signals that matter, direct conversations with real users, and a definition of success you set before things got hard.
4. The skill isn't "never doubt" — it's telling the difference between doubt that's just fatigue and doubt that's real evidence something fundamental is broken.

Unlock the Secret to Retail Success with the Exclusive ETS Method 📅 July 27th | 🕐 1:00–2:00 PM EST | Live & Free

Join me for a live walkthrough of the exact framework I use to get a food product genuinely retail-ready — how manufacturing, distribution, and retail positioning fit together into one repeatable system.

👉 Register here

Spots are limited — save your seat.

• Registration link for July 27th training
• Why Most Food Founders Stay Stuck Episode 63
• Join Emerging Food Business Newsletter here

• Instagram: @jacintakemboim
• Website: https://camaresearch.com
• Email: info@camaresearch.com

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 life testing yourself, save on lab costs, move faster, and walk into retailer conversations with real data and confidence.

What you'll learn in this episode:

• Why outsourcing shelf life testing is quietly draining your budget
• What shelf life testing actually involves (it's not as complicated as you think)
• How in-house shelf life management gives you a competitive edge with retailers
• What's inside the Shelf Life Mini Course and who it's built for

🗓️ The Shelf Life Mini Course starts June 5th Learn how to run your own shelf life studies, interpret your data, and present it with confidence — no food science degree required.

👉 Register here: [3 Day Shelf Life Mini Course]

Spots are limited. Save yours before they're gone.

Connect with us:

• Instagram: @jacintakemboim
• Website: [camaresearch.com]
• Email: [info@camaresearch.com]

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 founders never see coming

•       How to build a pricing structure that absorbs pressure

•       What to do if you're already underwater on margin

Get the recipe scaling and costing template here

📌 Ready to get your product scale-ready the right way?

➡  Take the Scale Up & Retail Readiness Quiz — [Take Quiz here]

➡  Join the Emerging Food Business Hub — [Join here]

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 batches, what it costs, and what each round reveals

•       The oat flour vs. oat flake story: what a trial caught before it was too late

•       The contrast: skipping advice vs. following through

•       How to prepare so your plant trial actually produces useful information

📌 Ready to get your product scale-ready the right way?

➡  Take the Scale Up & Retail Readiness Quiz — [Take Quiz here]

➡  Join the Emerging Food Business Hub — [Join here]

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 structure to follow.

TOPICS COVERED

•      Exactly who this is — and isn't — for

•      What we cover inside the Hub: shelf life, scaling recipes, packaging, co-manufacturing, and the ETS Method

•      What clarity and structure make possible for your food business

•      Founding member details and how to join before the deadline

📌 Does this sound like you?

➡  Join the Emerging Food Business Hub today

➡  Take the Scale Up & Retail Readiness Quiz to see where you stand

Founding member pricing closes May 2nd. Doors open April 30th.

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 faster, this one is for you.

TOPICS COVERED

•      Why working hard isn't the problem

•      The hidden costs of figuring it out alone

•      What changes when you have the right structure

•      Introduction to the Emerging Food Business Hub

📌 Ready to stop piecing this together on your own?

➡  Join the Emerging Food Business Hub waitlist

➡  Take the Scale Up & Retail Readiness Quiz to find out exactly where you are

Founding member pricing. Doors open April 30th.

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 confidence.

In this episode, you will learn:

• The exact order to follow when scaling a food product
• Why validation goes beyond sales and includes stability and consistency
• How formulation, shelf life, and packaging impact your ability to grow
• Why margins must be built before entering retail
• When it actually makes sense to scale and approach retail

This episode will help you focus on the right priorities so you can avoid costly mistakes and build a product that is truly ready for growth.

Next Steps:

Start by taking the Scale Up and Retail Readiness Quiz to identify your next best step.

If you are ready for structured support and want to implement this with guidance, join the waitlist for the Emerging Food Business Hub. Founding members will receive early access, exclusive perks, and the opportunity to be part of the first group building this alongside me.

#howtoscaleafoodproduct #foodbusinessroadmap #stepstoscaleafoodbusiness #foodstartuproadmap #howtogrowaCPGbrand #foodproductlaunchstrategy

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, you will learn:

• Why retail amplifies problems instead of solving them
• What buyers and retailers actually care about
• The difference between having demand and being retail ready
• How the Evaluate, Transform, and Scale framework helps you prepare for growth

This episode will help you understand what needs to be in place before approaching retail so your product can succeed once it gets there.

Next Steps:

Take the Scale Up and Retail Readiness Quiz to see how ready your product is today.

If you want support applying this step by step, join the waitlist for the Emerging Food Business Hub. Founding members will get early access, added support, and exclusive founding member benefits.

#retail ready product#how to get into retail stores#retail strategy food brands#food product retail readiness
#ETS Method Framework

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 example of a founder who was gaining traction but struggled the moment she tried to scale and how hidden gaps in her product held her back.

In this episode, you will learn:

• Why a good product is not the same as a scalable product
• The three hidden gaps that keep food founders stuck
• Why scaling is not about doing more but doing the right things in the right order
• How to start identifying what might be holding your product back

This episode will help you shift how you think about growth so you can move forward with more clarity and confidence.

Next Steps:

Take the Scale Up and Retail Readiness Quiz to identify where you are in your journey and what to focus on next.

If you are ready to go deeper, join the waitlist for the Emerging Food Business Hub. Founding members will receive early access, exclusive support, and special pricing as we build this community together.

#why food businesses fail
#food business growth challenges
#food founder mistakes
#product not scaling

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.

Join an upcoming workshop Protect Your Business: Shelf Life Testing the Right Way on April 9 to learn how to properly test, validate, and scale with confidence.

If you are thinking about scaling in Q2-Q4 or want to understand exactly where you stand, do not guess.
Take the Scale Up and Retail Readiness Quiz.

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 sourcing reduces risk and improves cost control
• The hidden risks of relying on one supplier
• How certifications and compliance impact supplier decisions
• Why secondary suppliers create both protection and opportunity
• How to build a resilient supply chain before you need it

🎁 Download the Secondary Supplier Readiness Checklist for Food Founders to help you evaluate and secure the right suppliers:

[Get Checklist Here]

If you're building your product and preparing to scale, this episode will help you move from reactive decisions to strategic supply chain planning.

If you are thinking about scaling in Q2-Q4 or want to understand exactly where you stand, do not guess.
Take the Scale Up and Retail Readiness Quiz.

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 framework I use to get retail-ready.

• [00:45] Why mid-year is actually a more important planning checkpoint than January
• [02:30] The September/October launch window — why it's really an August deadline in disguise, and the four things that have to be locked first (production lead time, packaging & compliance, marketing runway, retail readiness)
• [05:30] Narrowing down our co-manufacturer — the five-part framework I'm using (MOQs, quality consistency, capacity to grow, communication, geographic/logistics fit)
• [08:30] Growing local retail distribution — why independent stores matter beyond the revenue, and what we're doing to expand our footprint
• [11:00] The bigger picture — how this year's decisions are building the track record for next year's retail launch
• [13:30] Free training: Unlock the Secret to Retail Success with the ETS Method

1. A fall launch date is really an earlier deadline in disguise — everything meaningful (production, packaging, compliance) has to be locked 6–8 weeks out.
2. Choosing a co-manufacturer is one of the highest-leverage decisions you'll make all year — vet in parallel, not sequentially, and prioritize consistency and capacity over a single great sample batch.
3. Local retail accounts aren't just revenue — they're proof points that make the bigger retail pitch credible.
4. Everything happening this year (co-man, fall launch, local stores) should be sequenced toward one goal: walking into next year's retail conversations with a track record, not a pitch deck.

Unlock the Secret to Retail Success with the Exclusive ETS Method 📅 July 27th | 🕐 1:00–2:00 PM EST | Live & Free

Join me for a live walkthrough of the exact framework I use to get a food product genuinely retail-ready — how manufacturing, distribution, and retail positioning fit together into one repeatable system.

👉 [Reserve your spot here]

Spots are limited — save your seat.

• Registration link for July 27th training
• Plant trial podcast episode:What a plant trial actually is Why Skipping it is the most expensive shortcut in food.
• Join Emerging Food Business Newsletter here

• Instagram: @jacintakemboim
• Website: https://camaresearch.com
• Email: info@camaresearch.com

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.

In this episode, we go behind the scenes of scaling a food business and explore why this middle stage is often the most challenging for founders.

• Why product development is only the first step in building a food brand
• The hidden operational challenges that appear when founders begin scaling
• Why manufacturing decisions impact margins and product consistency
• The shift from product developer to business builder
• How preparation and structure support sustainable growth

Many founders discover during this stage that they don't necessarily need more information—they need structure and guidance as they navigate scaling decisions.

That's exactly why the Emerging Food Business Hub was created.

The Hub is designed for founders who have moved past the idea stage and have a product that works but are still building the operational foundation behind their business. It's also a great starting point for founders who are not yet ready to invest in the more intensive Retail Readiness Program but want continued support as they prepare to scale.

Inside the Hub, founders can continue learning, ask questions, and build the systems behind their product before taking the next step toward retail.

Scaling a food business doesn't happen in one leap. There are stages along the way, and the stage between product development and scale is where the real work begins.

If you are thinking about scaling in Q2-Q4 or want to understand exactly where you stand, do not guess.
Take the Scale Up and Retail Readiness Quiz.

#FoodFounder#CPGBrand#ScalingaFoodBusiness#FoodEntrepreneur#FoodManufacturing#CoManufacturer#WomeninFood

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, join my upcoming live workshop Finding the Right Co-Manufacturer on March 12, where we'll walk through how to evaluate readiness, ask the right questions, and choose a manufacturing partner strategically.

Register here

If you are thinking about scaling in Q2-Q4 or want to understand exactly where you stand, do not guess.
Take the Scale Up and Retail Readiness Quiz.

#food founders, #scaling food business, #manufacturing challenges, #retail readiness, #food safety, #co-manufacturing, #margins, #product development, #food industry, #business growth

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 Right Co-Manufacturer, where we walk through readiness criteria, alignment questions, margin protection, and red flags to avoid.

Register here and scale responsibly.

If you are thinking about scaling in Q2-Q4 or want to understand exactly where you stand, do not guess.
Take the Scale Up and Retail Readiness Quiz.

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.

Retail Readiness Cohort 2 begins Thursday.

Enrollment happens through a short qualification call where we assess whether this program is the right container for your current stage.

Schedule a Retail Readiness Fit Call here:

#Retail Readiness
#Food Business
#Scaling a Food Business
#Retail Strategy

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 to trade shows as soon as possible.

-Understand your product's readiness before scaling.
-Gauge interest at trade shows to inform product development.
-The ETS method helps evaluate product stages.
-Skipping preparation stages can jeopardize success.
-Trust with retailers is crucial for long-term relationships.
-First impressions matter in retail presentations.
-Use market testing to refine your product.
-Be proactive in knowing your product's status.
-Take the quiz to assess your product's readiness.

Chapters

00:00 The Importance of Trade Shows for Product Launch
02:40 Understanding Product Readiness and Retail Relationships
05:28 The ETS Method Framework for Scaling Products
08:21 Preparing for Retail: The Scale-Up and Readiness Quiz

Take the Scale Up and Retail Readiness Quiz and find out where your product stands.

Until next week keep scaling your food business.

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, coordinating labeling and packaging, and keeping customer trust intact.

If you have a signature SKU you don't want to lose, this episode will help you protect both your product and your profit.

In this episode, you'll learn:

• Why margin erosion quietly kills food businesses

• How to identify the ingredient hurting your margins most

• When reducing vs swapping makes sense

• Why flavor, labeling, and packaging must be considered together

• How small formulation shifts can keep legacy products profitable

Key takeaway:
Margin can be improved without losing customers when formulation, packaging, and customer experience are treated as one system.

Perfect for:
Food founders in retail or preparing to scale who feel squeezed by rising costs.

Next step:
If your margins are tightening and you're unsure what to adjust, start with clarity.
👉 Take the 3-Minute Product Scale up & Retail Readiness Quiz to see where your product and margins stand.

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, is what food founders need when scaling their Better for You products.

In this episode, Jacinta explores why scattered focus slows growth, how to identify your true priority, and why areas like packaging, shelf life, and margins cannot be ignored if you want to scale sustainably.

Your product has already been validated. People want it. Now the question is simple.

What is your lion?

If you need help finding your next focus, Jacinta invites you to take the Scale Up and Retail Readiness Quiz for clarity on your next step.

#foodbusiness #scaling #retail #productgrowth #entrepreneurship #businessstrategy #directtoconsumer #packaging #shelflife #profitmargin

High-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, realistic targets for meals and snacks, whole-food protein vs isolates, and why growing concern around ultra-processed foods may change consumer expectations.

Melissa also shares insights from her research on online grocery and food delivery — why convenience is accelerating, what it may be costing us in health and food skills, and why meal kits or online groceries can be a better compromise than frequent restaurant delivery.

If this made you pause and rethink how ready your product really is for scale in 2026, the next step is clarity.

👉 Take the Scale-Up & Retail Readiness Quiz to see where your product stands and what to focus on next.

• High protein is a continuing trend in food products.
• Protein needs vary based on individual health goals.
• Aim for 15 grams of protein per meal and 8 grams per snack.
• Consumers often do not eat foods in isolation.
• Choosing whole food sources of protein is preferable to isolates.
• The food industry is moving towards less processed options.
• Target audience should be considered in product development.
• Reliable sources of nutrition information are crucial for founders.
• Avoid unnecessary sugars and fats in products.
• The protein trend is expected to persist in the coming years.

👉 Celebrating 52 episodes with a giveaway for food founders. Enter to win essential tools used every week. 

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 the behind-the-scenes work that actually supports growth for direct-to-consumer food brands.

To say thank you, I'm hosting a giveaway created specifically for DTC (Direct to Consumer) food founders. These are three tools I see founders use every single week — practical essentials that save time, protect margins, and help your brand show up professionally.

Giveaway: DTC Food Founder Toolkit

One winner will receive:

• A label printer for shipping and product labels

• A digital scale for accurate batching and portioning

• A heat sealer for clean, professional packaging

How to Enter the Giveaway

There are two ways to enter.

Option 1: Podcast Listener Entry

• Listen to this episode of Scaling Your Healthy Food Product

• Leave an honest review on Apple Podcasts or Spotify

• Submit the giveaway entry form with a screenshot of your review

Option 2: Quiz Entry

• Complete the Scale Up and Retail Readiness Quiz

• Submit the giveaway entry form using the email address where you received your quiz results

Entry Rules

• One entry per method

• Founders who complete both methods receive two entries

• Maximum of two entries per founder or business

Important Details

• Open to food founders selling direct to consumer

• Open to Canada and U.S. residents

• Giveaway closes on January 15th, 2026 at 11:59 PM EST

• Winner will be announced via email and on the podcast-January 16th

Whether you're still producing in small batches or refining your fulfillment systems, this episode — and this giveaway — is a reminder that small operational upgrades can make a big difference as you grow.

In 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 episodes, deeper technical discussions, and founder spotlights focused on real scale-up decisions.

If 2026 is the year you want to scale with clarity, confidence, and intention, this episode will help you understand what to focus on next.

If you are thinking about scaling in Q1 or want to understand exactly where you stand, do not guess.
Take the Scale Up and Retail Readiness Quiz.

You worked for months on your product. You finally got it retail-ready. You started applying to every opportunity that could get your name in front of buyers. And then… you saw a contest deadline in your industry and scrolled right past it.

Here's the truth nobody tells emerging founders early enough: building a good product is not the finish line. Getting other people to notice it is. And one of the most overlooked ways to do that — sitting in plain sight, usually for free — is something founders talk themselves out of before they even try.

A contest.

In this episode, Jacinta breaks down why contests are one of the most underrated growth tools available to emerging brands, why a submission deadline can do more for your business than another month of "getting ready" ever will, and how the relationships built in a contest room often outlast the competition itself.

🎯 In This Episode:

• Why "I'm not ready yet" is the wrong reason to skip a contest — and what a deadline actually does for your business
• The free marketing and exposure that comes with simply entering, win or lose
• Why contest judges are a source of expert feedback you'd otherwise pay for
• The peer relationships from contest rooms that turn into collaborations, referrals, and long-term support
• What separates founders who use contests as a growth strategy from founders who wait until they "deserve" to enter

➡️ Apply to join upcoming Retail Readiness Program Cohort — Apply to Join

🌟 Enjoyed the episode? Share it with a founder who's been sitting on a contest submission — this one might be the push they need.

Quick note: I carried over the same CTA links from your shelf life episode since I don't have the actual contest/registration link for this one — swap those for whichever offer you want to point to here.

In 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 without overthinking it
• The hidden advantages of local listings, from real-time product feedback to increased visibility in your own community
• Why follow up matters more than the first outreach
• The relationship building strategies that help you become a preferred brand on their shelves

This episode is a practical nudge to take action. Identify the specialty stores in your area, reach out with intention, and prepare yourself for a strong 2026 retail push.

If you have been waiting for the right time to knock on local doors, this episode will give you the clarity and the confidence to start now.

If you are thinking about scaling in Q1 or want to understand exactly where you stand, do not guess.
Take the Scale Up and Retail Readiness Quiz.

Takeaways

• This is podcast number 50, a milestone worth celebrating.
• Consider listing your products in specialty stores.
• Specialty stores have fewer regulations than larger retailers.
• Starting local can significantly boost your brand visibility.
• Engaging with local stores can provide valuable consumer feedback.
• You can maintain a higher profit margin with specialty stores.
• Farmers markets are great for initial product testing.
• Follow up with store managers to stay top of mind.
• Aim for a manageable number of stores to approach.
• 2026 is a year for growth and new opportunities.
•  

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, I created a simple way to evaluate readiness using my ETS Method Framework: Evaluate, Test and Improve, Scale.

In this episode, I walk you through how to spot the gaps in your product, process, packaging, supply chain, and business, and how to fix them before scaling. You will learn what true retail readiness looks like and the steps that make scale up smoother, faster, and more profitable.

If you are thinking about scaling in Q1 or want to understand exactly where you stand, do not guess.
Take the Scale Up and Retail Readiness Quiz.

Takeaways

Can I produce my product consistently batch to batch?
Do I know my exact process at this point?
If you have any doubt in terms of those questions...
Those questions can really let you think about the evaluating piece.

Chapters

00:00 Introduction to Scale Up and Retail Readiness Assessment
00:27 The Importance of Process Refinement

In 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, this is a story you need to hear.

Attend upcoming workshop on finding the right co-manufacturer and the hidden gaps that cost founders time and money. If co-manufacturing is on your horizon, you will not want to miss it.

Register Now to Attend the Free Workshop here

https://camaresearch.com/resources to Download resources including "Questions to Ask Potential Co-Manufacturers" to help you as you grow your better-for-you food brand.

Schedule a free hot seat strategy call here

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-manufacturers. Plants are forecasting next year's capacity, some categories slow down, budgets reset, and you avoid the January to March rush.

If you are thinking about scaling in Q1 or you want to understand what readiness really looks like, this episode will give you the confidence and timing strategy you need.

At the end of the episode, I share details about my upcoming workshop on finding the right co-manufacturer and the hidden gaps that cost founders time and money. If co-manufacturing is on your horizon, you will not want to miss it.

Register Now to Attend the Free Workshop here

https://camaresearch.com/resources to Download resources including "Questions to Ask Potential Co-Manufacturers" to help you as you grow your better-for-you food brand.

Schedule a free hot seat strategy call here

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 — even when tough decisions arise.

If you're ready to grow beyond the kitchen and lead a team that scales with you, this episode is your roadmap.

https://camaresearch.com/resources to Download resources including "Questions to Ask Potential Co-Manufacturers" to help you as you grow your better-for-you food brand.

Schedule a free hot seat strategy call here

Leadership, coaching, food founders, trust, delegation, burnout, psychological safety, self-reflection, generational differences, decision making

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 founders — the ones managing school drop-offs, meetings, and kitchen runs — who are still putting in the work to make their food business real.

We'll talk about those moments that make you question if it's worth it — and why those moments actually mean you're becoming the kind of founder who will succeed. I'll share practical ways to stay encouraged and focused while juggling your 9–5 — from setting realistic goals and managing your time with intention, to finding mentorship and community through the Emerging Food Business Hub.

If you've ever felt like you're behind, this episode will remind you: you're not. You're building differently — and that's your strength.

P.S. If you're building your business after hours and want to be part of a supportive space for founders like you, I'm opening the Emerging Food Business Hub soon — a place to learn, grow, and connect with others walking the same path.

[Learn more About Emerging Food Business Hub Here]

You'll be the first to know when doors open and get early access to resources designed to help you scale smarter — not harder.

https://camaresearch.com/resources to Download resources including "Questions to Ask Potential Co-Manufacturers" to help you as you grow your better-for-you food brand.

Schedule a free hot seat strategy call here

#FoodFounders #EmergingFoodBrands #FoodEntrepreneurship #ScalingWithConfidence #SideHustleToStartup #BetterForYouBrands #ETSMethod#FoodBusinessGrowth #FoundersJourney #WorkLifeBalance #EntrepreneurEncouragement #FoodStartupCommunity #KitchenToMarket #FemaleFounders #SmallBusinessGrowth

How 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 spikes, no crash, just clean, sparkling bliss.

From early kitchen extractions to pitching on Dragon's Den, Samantha shares the highs, hurdles, and heart behind bringing a wellness beverage to life — and how trusting her gut (literally and figuratively) helped her find the right co-manufacturer, fulfillment partners, and rhythm in business.

Tune in for an inspiring story about resilience, intuition, and building from the heart — right here in Ottawa.

I have tried the Shroom Soda's myself and I have enjoyed them so far. To try and get 10% off your order

https://camaresearch.com/resources to Download resources including "Questions to Ask Potential Co-Manufacturers" to help you as you grow your better-for-you food brand.

Schedule a free hot seat strategy call here

In 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 how natural antioxidants and polyphenol-rich upcycled ingredients can extend product stability while meeting clean-label expectations — a critical insight for any founder preparing to scale.

If you want to learn how to strengthen your product's shelf life, reduce waste, and prepare for co-manufacturing success, join my upcoming Shelf Life Workshop — where we'll cover real-world testing, natural preservation strategies, and formulation tools that protect your margins.

🎟️ Reserve your spot now and make your product shelf-ready with confidence.

https://camaresearch.com/resources to Download resources including "Questions to Ask Potential Co-Manufacturers" to help you as you grow your better-for-you food brand.

Schedule a free hot seat strategy call here

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:

1. 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.

2. Formulation Costing & Margin Clarity: How scaling impacts cost per unit, ingredient sourcing, and your retail pricing strategy — and what to calculate before you commit.

3. Shelf Life & Product Stability: Why scaling can change your product's texture, flavor, and safety — and what tests you should run before your first production run.

If you've ever wondered "How do I make my recipe ready for retail?", this episode will give you the roadmap — and it's the perfect primer for my upcoming Scaling Your Recipe Workshop on October 16th.

Join the workshop: We'll go deeper into testing, troubleshooting, and scaling your formulation for consistent, profitable growth.
→ [Scaling Your Recipe Workshop]

Because when you scale smart, you protect your product, your margins, and your peace of mind.

#ScalingYourRecipe #RetailReady #FoodFounderTips #BetterForYouBrands

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 – why leadership means building people and systems, and how to start delegating so you're not wearing all the hats.

• Impact Mindset – shifting your focus from just profit to legacy, values, and the difference your product can make in people's lives.

Whether you're at $250K or pushing toward $1M, these leadership lessons will help you step into the role of CEO with confidence. Because scaling isn't just about recipes and retailers—it's about how you lead yourself, your team, and your vision.

Book referenced - Range by David Epstein

https://camaresearch.com/resources to Download resources including "Questions to Ask Potential Co-Manufacturers" to help you as you grow your better-for-you food brand.

Schedule a free hot seat strategy call here

You 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 uses quality ingredients" — this episode is for you.

Katie Mleziva, founder of Real Food Brands and host of the Food Business Marketing Podcast, walks us through the brand strategy framework she's used with food founders across the country. From identifying your purpose, vision, and values, to building brand pillars that give your whole business a backbone — this conversation will help you get out of your own head and into a brand that truly connects.

• Why great products don't automatically become strong brands — and what bridges the gap
• The "know thyself" approach to brand strategy that Katie starts every founder with
• What features, benefits, and fire-in-the-belly really mean — and why you need all three
• How to build brand pillars that organise your thinking and guide every business decision
• Why your brand history and your brand story are two very different things
• How to extend your brand experience beyond the farmers market or tap room to the shelf
• What "shaking up shopping carts" actually looks like in practice for real food brands
• How to know if you're ready to expand regionally or nationally — and what to check first

Katie's suggested starting point if you want to go deeper on brand strategy: Food Business Marketing Podcast — Episode 101: Where to Get Started with Brand Strategy

🌐 Website: realfoodbrands.com 📱 Instagram: @realfoodbrands 🎙️ Podcast: Food Business Marketing Podcast (formerly Real Food Brands Podcast) — available on Spotify and Apple Podcasts

Spotify Playlist to Get Started

➡ Take the Scale Up & Retail Readiness Quiz to find out exactly where you are — and what to focus on next. [Take the Quiz]

➡ Join the Emerging Food Business Hub waitlist to be the first to know when doors open. [Learn more about the Hub]

Expert 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 how people live with food, not only what they say.

• Global perspectives matter.

• The real opportunity is moving from product to lifestyle.

June's wisdom will inspire you to think differently about how your product fits into people's lives — and how to scale with purpose.

https://camaresearch.com/resources to Download resources including "Questions to Ask Potential Co-Manufacturers" to help you as you grow your better-for-you food brand.

Schedule a free hot seat strategy call here

Clear, 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 mind.

And yes, this ties directly into Step 3 of my ETS Method — Scaling & Selling with Confidence. Because scaling isn't just about bigger runs — it's about managing relationships that support sustainable growth.

In this episode, you'll learn:

• Why poor communication is one of the top reasons co-man partnerships fail

• The key updates you should always request from your co-man (and how often)

• How to document and track conversations to avoid "he said, she said"

• Relationship management tools that keep everyone aligned on expectations

If you're ready to strengthen your co-manufacturer relationship and scale with confidence, this episode is for you.

https://camaresearch.com/resources to Download resources including "Questions to Ask Potential Co-Manufacturers" to help you as you grow your better-for-you food brand.

Schedule a free hot seat strategy call here

Scaling 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 product's integrity as you scale:

-Why product consistency is harder (but non-negotiable) at scale
- How to use testing and validation to protect quality
- The role of quality control in co-manufacturing partnerships
- What to do if your product shifts during production runs

If you're a food founder preparing to scale, this episode will give you the tools and mindset to keep your product true to its promise — and strengthen your path to profitable growth.

Next week: Part 3 – Mastering Communication with Your Co-Manufacturer

https://camaresearch.com/resources to Download resources including "Questions to Ask Potential Co-Manufacturers" to help you as you grow your better-for-you food brand.

Schedule a free hot seat strategy call here

Minimum 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 down the "why" behind MOQs and show you how to approach them strategically.

🎧 Tune in to learn:

• Why MOQs exist and what they reveal about your co-manufacturer

• How to negotiate smaller runs without burning bridges

• Why relationship management is your secret weapon in co-manufacturing

👉 This episode is part of my mini-series: 3 Things Food Founders Struggle with in Co-Manufacturing.

✨ And don't miss next week's Part 2: Protecting Your Product Integrity — where I'll share how to make sure your product stays true to your vision once it's in the hands of a co-manufacturer.

If you're a food founder ready to scale but feeling stuck at the MOQ hurdle, this episode will give you the clarity and confidence to move forward.

https://camaresearch.com/resources to Download resources including "Questions to Ask Potential Co-Manufacturers" to help you as you grow your better-for-you food brand.

Schedule a free hot seat strategy call here

In 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 right fit

• The patience and grit it took to wait 24 months before seeing their first product on shelves

• The incredible journey of acquiring Mother Hen, a legacy baby food brand, less than a year after launching

• Lessons on resilience, partnerships, and staying true to your vision when the industry — and even family — doubt your choices

Laurie's story is one of heart, hustle, and holding onto a vision bigger than yourself. Whether you're a parent, an entrepreneur, or a founder scaling your food brand, you'll walk away inspired and armed with insights on how to grow with purpose.

Schedule a free hot seat strategy call here

https://camaresearch.com/resources to Download resources including "Questions to Ask Potential Co-Manufacturers" to help you as you grow your better-for-you food brand.

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 avoid costly mistakes

If you're a food founder aiming to grow into retail and beyond, this episode is a must-listen to ensure your business scales safely, sustainably, and profitably.

Schedule a free hot seat strategy call here

https://camaresearch.com/resources to Download resources including "Questions to Ask Potential Co-Manufacturers" to help you as you grow your better-for-you food brand.

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 their distribution plan — they turned things around and hit their biggest retail order yet.

This week on the podcast, I'm diving into Step 3 of the ETS Method — Scale & Sell, where we focus on building a production and distribution system you can trust.

If you're a food founder who wants to grow without losing control of your product (or your sanity), this episode is for you.

Subscribe to the podcast so you don't miss all upcoming tips and visit

https://camaresearch.com/resources to Download resources including "Questions to Ask Potential Co-Manufacturers" to help you as you grow your better-for-you food brand.

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 watch the video on Youtube- You can watch it here

Subscribe to the podcast so you don't miss all upcoming tips and visit

https://camaresearch.com/resources to Download resources to help you as you grow your better-for-you food brand.

How do we replace a bad habit with a good one?

That single question drove Leila to create Healtea — a refreshing, functional tea brand she co-founded with Francesco.

What started as an idea during a car ride became a shelf-stable, better-for-you beverage stocked in 1,500 stores across Canada.

In this week's Founder Spotlight episode of Scaling Your Healthy Food Product, I sit down with Leila to unpack their journey — from bootstrapping beginnings to national growth.

💡 What we covered:
– Turning values into a brand mission
– Navigating early challenges in formulation
– Going shelf-stable without compromising quality
– Finding the right co-manufacturer
– Lessons learned while scaling fast

If you're building a food or beverage brand, this episode will spark fresh ideas and give you a look behind the scenes of scaling a health-focused product.

Subscribe to the podcast so you don't miss all upcoming tips and visit

https://camaresearch.com/resources to Download resources to help you as you grow your better-for-you food brand.

In this week's episode of the Scaling Your Healthy Food Product podcast, we're diving into Step 2 of the ETS Method: Test & Improve.

If your goal is to bring a consistent, high-quality product to market — one that customers love and retailers trust — testing and improving your product is not optional. It's a critical step that can reveal hidden weaknesses before they show up in distribution, production, or on the shelf.

I share how founders I've worked with were able to catch costly mistakes early and turn their product into a stronger contender by running the right kinds of tests — from sensory trials and process tweaks to packaging evaluations and shelf-life studies.

What you'll learn:

✅ The real reason product testing isn't just for big brands
✅ How small changes can unlock major improvements in quality and cost
✅ The types of tests every founder should run before scaling
✅ What testing reveals about your brand promise and product performance
✅ How to use feedback to strengthen both your product and your confidence

Got a question, comment, or just want to say hi?
I'd love to hear from you! You can leave me a quick voice message — it might even be featured on a future episode.
Just head to [Voicemail Link] and share your thoughts

To grab a copy of the Food Business Growing & Scaling up Guide

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 signals that tell you it's time to start the co-manufacturing conversation — before urgency forces your hand — plus a concrete backwards-planning timeline so you know exactly how early "early" actually is.

In this episode:

• The real reason the best co-manufacturers are hard to get into (and it's not your product)
• The three signals that tell you to start the conversation now
• Why your margin getting worse as your volume grows is a sign, not a coincidence
• How to work backwards from your retail date to know when to act
• The difference between a proactive founder and a reactive one — and what it costs you to be the latter

Take the Scale Up & Retail Readiness Quiz: [Get to Know Your Score]

co-manufacturing co-packer commercial kitchen food founder scaling food business food startup retail ready minimum order quantity MOQ food business margins COGS food product development emerging food brands healthy food brand snack brand food entrepreneur retail launch food scale up plant trial ETS Method food business strategy CPG founder better for you food food manufacturing production planning

In this episode, we kick off the E.T.S Method Series with the most overlooked but crucial step: Evaluate Your Product.

After years of working with food founders, I've seen a clear pattern — many of the failed or struggling food businesses had one thing in common: they skipped this step or didn't do it well. They rushed to scale without knowing if their product was actually ready.

In this episode, I'll break down the four essential areas every food founder must assess before thinking about scaling:

• Market Readiness — Is there a proven demand beyond your friends and local market?

• Margin — Are you priced for profit once you factor in manufacturing, distribution, and retail markups?

• Scalability — Can your product be produced consistently at larger volumes without sacrificing quality?

• Shelf Life — Does your shelf life support distribution and in-store sell-through?

Before you take on more stores or increase production, make sure your product can support your growth goals.

🎧 Tune in to learn how to set your product up for profitable, sustainable growth and avoid the hidden traps that derail many early-stage food brands.

Got a question, comment, or just want to say hi?
I'd love to hear from you! You can leave me a quick voice message — it might even be featured on a future episode.
Just head to [Voicemail Link] and share your thoughts

Scaling your food product isn't about rushing to retail — it's about building intentionally so you don't burn cash, compromise quality, or stall your growth.

In this episode, I'm introducing the E.T.S. Framework, a 3-step roadmap designed to help early-stage food founders grow with strategy and confidence. Whether you're still in your kitchen or prepping for co-manufacturing, this framework will help you ask the right questions, run the right tests, and scale at the right time.

This episode is for you if:

• You feel overwhelmed by what it takes to scale your product

• You're not sure if your recipe, process, or packaging are ready

• You want a roadmap that helps you scale without guesswork

   

  Got a question, comment, or just want to say hi?
  I'd love to hear from you! You can leave me a quick voice message — it might even be featured on a future episode.
  Just head to [Voicemail Link] and share your thoughts

  To grab a copy of the Food Business Growing & Scaling up Guide

   

   

   

You don't have to look far to find powerful support for your food business—sometimes, the best resources are right in your backyard.

In this episode, I'm sharing 3 local gems that every food founder should know about. These are community-based resources, programs, and partners that can help you grow, scale, and stay inspired—whether you're still making products at home or prepping for retail.

If you're building a better-for-you brand and want support that's accessible, affordable, and aligned with your mission, this episode will help you tap into what's already around you.

Got a question, comment, or just want to say hi?
I'd love to hear from you! You can leave me a quick voice message — it might even be featured on a future episode.
Just head to [Voicemail Link] and share your thoughts

To grab a copy of the Food Business Growing & Scaling up Guide

In this inspiring Founder Spotlight episode, I sit down with Yohannes Petros, founder of Hanes Hummus, to unpack his journey of turning a simple, better-for-you product into a beloved brand. From making small batches at home to building his own manufacturing facility and navigating retail setbacks, Yohannes shares the real behind-the-scenes of scaling a food brand — the wins, the struggles, and the lessons learned along the way.

We talk about:
✅ What inspired Yohannes to start Hanes Hummus
✅ How he scaled from home kitchen to manufacturing and co-packing
✅ The importance of shelf-life in retail success
✅ Why building close relationships with retailers and customers is critical
✅ How to navigate rejection and bounce back stronger
✅ The mindset every food founder needs to thrive through challenges

If you've ever wondered what it really takes to grow a food business — this candid conversation is a must-listen. Plus, Yohannes shares his best advice for any founder preparing to scale and insights you won't hear anywhere else.

Got a question, comment, or just want to say hi?
I'd love to hear from you! You can leave me a quick voice message — it might even be featured on a future episode.
Just head to [Voicemail Link] and share your thoughts

To grab a copy of the Food Business Growing & Scaling up Guide