Scaling Your Healthy Food Product

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 o…

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 lit…

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’…

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, prof…

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 p…

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 …

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 mar…

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 t…

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.…

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 …

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 mak…

Getting ready for a plant trial? Don’t just wing it.

Whether you’re scaling from a commercial kitchen or working with a co-manufacturer for the first time, your plant trial is a critical moment in yo…

Being a food founder can feel lonely — especially when you’re the one making all the decisions. But what if you didn’t have to figure it all out alone?

In this episode, we’re talking about the game-c…

After 20+ episodes supporting food founders, I want to hear from you.

• What questions are on your mind?
• What challenges are you facing right now?
• What topics would help you move your business forward…

Want to grow your food business without squeezing your profit margins? It starts with your ingredients.

In this episode, we’re talking about one of the most powerful—and often overlooked—ways to impr…

Scaling a food business takes more than a great recipe—it takes strategy, systems, and the right support.

In this episode of Baked in Science, I sit down with fellow food industry consultant Mark Flo…

The food industry is shifting—and the founders who stay relevant are the ones who stay innovative. In this episode, I break down why innovation isn’t just a nice-to-have, but a must-have, especially …

Thinking about co-packing or co-manufacturing—but not sure if it’s too soon? In this episode, I’m sharing 3 smart reasons why exploring co-manufacturing early could actually save you time, money, and…

In this episode, we’re diving into a critical topic for anyone developing packaged food products: Accelerated Shelf Life vs Actual Shelf Life. Whether you’re trying to get to market faster or making …

What does training for a half marathon have in common with growing a successful food business? More than you might think.

In this heartfelt and motivating episode, I share the real lessons I learned …