Scaling Your Healthy Food Product

Jacinta Kemboi
  • 5.0 (2)
  • ENTREPRENEURSHIP
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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 to help you succeed. You will learn how to correctly prepare your product to scale and commercialize like a pro. Stay tuned.

  1. 1D AGO

    Is it Time to Move From Learning To Execution?

    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? 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

    16 min
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    1D AGO · BONUS

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  3. FEB 7

    Go to the trade show… but don't make this mistake

    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.

    14 min

  4. JAN 31

    Can Swapping One Ingredient Improve Your Margin (Without Losing Customers)?

    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.

    22 min

  5. JAN 23

    The Power of Focus: Scaling Your Food Product

    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

    13 min

  6. JAN 2

    Expert Segment: How Food Founders Can Stay Ahead of the High-Protein Trend in 2026

    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. Takeaways 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.

    47 min

  7. 12/27/2025

    52 Episodes Later: A Thank You + Giveaway for Food Founders

    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.

    24 min

  8. 12/19/2025

    Looking Ahead: What 2026 Holds for Food Brands.

    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.

    9 min
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About

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 to help you succeed. You will learn how to correctly prepare your product to scale and commercialize like a pro. Stay tuned.

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