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 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 wi...

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 piv...

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 f...

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 los...

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...

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 u...

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, prod...

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...

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...

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 y...

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 th...

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 your food business journey. It's where your product meets real-world production — and the stakes are high. In this episode, I share 5 essential things every food founder should prepare before stepping in...

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-changing role of mentors in helping food founders grow with confidence. I'll share how mentorship has shaped my own journey and why every founder—whether you're just starting or scaling—can benefit from...

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? This podcast was created to support founders like you—those building purpose-driven food brands, navigating growth from the kitchen or Comm ercial kitchensto manufacturing, and doing it all while bal...

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 improve your bottom line: ingredient optimization . Whether you're scaling up production, sourcing more consistently, or just trying to make your recipe more efficient, the right ingredient strategy can un...

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 Floerke for a real, behind-the-scenes conversation on what it actually takes to go from kitchen success to commercial scale. From ingredient sourcing to co-manufacturing, we talk through the decisions th...

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 as AI begins to impact how we cost, source, formulate, and scale. Whether you're creating your first product or preparing for national growth, this one's for you. Send your questions to jacinta@camares...

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 stress as you grow your food business. From ingredient sourcing challenges to cost-efficiency and keeping your product true to its original form, we'll dive into the real-world advantages that many f...

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 sure your label claims are accurate, understanding the difference between these two testing methods is key. We'll cover: ✅ What accelerated shelf life testing is — and when to use it ⏳ Why actual (r...

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 while preparing for my first half marathon—and how those same habits are helping me (and my clients) build food brands that last. Whether you're still in your kitchen or gearing up for manufacturing, t...

Starting a food business is exciting — but let's be honest, it's also a wild ride filled with unexpected lessons. In this episode, we're hearing straight from food founders about the advice they wish they had before diving in. From costly mistakes to game-changing insights, you'll get a behind-the-scenes look at what it really takes to turn a recipe into a successful product. Whether you're just s...

Thinking about partnering with a co-manufacturer to scale your food business? Before you jump in, there are a few must-know tips that can save you time, money, and major headaches. In this episode, we'll cover 3 key things you need to look for when choosing the right co-manufacturer —from alignment with your product values to understanding their processes and what questions to ask before signing a...

ou're not alone — many small food business owners hit this roadblock when growing production. In this episode, we dive into three essential things you need to keep in mind to scale your recipe successfully without sacrificing taste, texture, or quality. Whether you're moving from kitchen batches to co-manufacturing or just trying to double your output, this episode will give you practical tips to...

When launching a food product, one of the biggest questions entrepreneurs face is: How many variations should I start with? Launch too many, and you risk draining your resources. Launch too few, and you might miss key opportunities. So how do you find the sweet spot for your food business? In this episode, we break it all down, including: ✅ The hidden risks of launching too many SKUs too soon (an...

As a food business owner, you know that every ingredient choice impacts your bottom line. But how can you reduce costs without compromising taste, functionality, or customer appeal? In this episode, we're diving into 4 smart strategies that will help you streamline costs, maintain product quality, and protect your margins —especially if you're in the better-for-you or plant-based food space. If yo...