Scaling Your Healthy Food Product

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...

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 lon...

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 valida...

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...

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...

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, anyti...

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 shar...

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...

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 mushr...

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 div...

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 h...

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 ru...

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. Pa...

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...

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-manufacturin...

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...