Scaling Your Healthy Food Product

Jacinta Kemboi
  • 5.0 (2)
  • Entrepreneurship
  • Weekly

If you're building a better-for-you food product and you're at the point where growth is knocking (a retailer, a distributor, a co-manufacturer), this podcast is for you. Building a food business is hard, and scaling a better-for-you product brings its own technical challenges. But you shouldn't have to choose between growing your business and staying true to why you started. I'm Jacinta Kemboi, an independent food scientist with 12+ years in the food industry. I've managed products from idea to kitchen to commercial production to retail shelf, and I work closely with co-manufacturers to get products commercialized the right way. On this show, I'll help you get ready to say YES to the right opportunities, without compromising your product's integrity. No secret codes here. Each episode shows you what to do and why it works, so you can make informed decisions, protect your product and keep building on your own terms. You'll learn how to: -Get your technical foundation right with the step-by-step ETS Method: Evaluate, Transform, Scale -Plan shelf life testing and build the documentation retailers expect -Get packaging and labeling right, including claims, allergens and nutrition facts -Prepare for a co-manufacturer and protect your formula as you scale -Price and commercialize in ways that protect your margins -Move from local traction to specialty retail and regional chains You'll also hear: Expert segments with specialists in manufacturing, packaging, compliance, retail and more Founder spotlights with real stories: the wins, the mistakes and the decisions that moved the needle We're working toward one million better food businesses and more healthy choices on every shelf. When you and your product are ready, more possibilities open up. Stay tuned, take notes, and let's build it right.

  1. 14h ago

    The Spec Sheet: The One Document That Keeps Your Food Product the Same at Scale

    #91 Your customers know exactly how your product should taste, look and crunch. But can a co-manufacturer make it the same way from day one? In this Co-Manufacturing & Scaling Up episode, Jacinta explains why the product spec sheet is the document that keeps your product the same as you move from a commercial kitchen to large-scale production. She shares what belongs in it, why it has to be a living document, and a real plant-trial story where one unrecorded oat flour change nearly cost a brand its signature crunch. You'll walk away knowing how to use your spec sheet to hand off production smoothly and shorten your scale-up timeline. What We Cover [0:00] Planning for 2027: why the spec sheet matters if you're moving to a co-manufacturer [1:15] Sales sheet vs. spec sheet: the document that's not getting enough attention [2:00] Where the spec sheet fits in the ETS Method (Evaluate, Transform, Scale) [2:45] "Passing the baton": going from 500 units to 100,000+ [3:45] Why scale-up can take 6–12 months, and how ingredients and your "gold standard" slow it down [5:15] What goes in a spec sheet: ingredients, process and quality tests like moisture, color, crunch and weight [6:30] Why it's a living document, and the changes founders forget to record [8:00] The oat flour story: what a plant trial uncovered [10:30] Cross-checking ingredient bags at the plant, and keeping a folder of supplier spec sheets [11:30] How a ready spec sheet can cut six months down to three [12:45] This week's challenge [13:30] Jacinta's new book and the One Million Better Food Businesses initiative Key Takeaways Your spec sheet is your product's manual. It translates what your customers love into details a co-manufacturer can reproduce. Ingredients are the biggest source of scale-up delays. A co-man may use different suppliers, so document exactly what you use and why it matters. Quantify your gold standard. If you check moisture, color, crunch or weight, write down the targets so a lab can measure against them. Treat it as a living document. Ingredient, process and packaging changes happen quietly, and unrecorded changes surface at the worst time. Being prepared puts the ball in the co-man's court. When your spec sheet is complete, you're not the one holding up the handoff, and a six-month process can shrink to three. Upcoming Cohort Retain Readiness Program — Emerging food businesses with better for you food products looking to expand to other markets. Starts November 26th | "Limited to 10 Founders" The Retail Readiness Program is a 6-month program for emerging food and beverage founders, built on the ETS Method: Evaluate your product's readiness and pricing, Transform your production with the right manufacturing partner, and Scale into the retail channel your product is built for. By month six, you'll know exactly which retail path fits your brand and have a roadmap to get there. 👉 Apply to Join here Cohorts are kept small so every founder gets hands-on support, and spots for the next cohort are limited. Take the Retail Readiness Assessment by November 12th to find out if your brand is ready. 👉 [Take free Assessment here] Links & Resources [Program / waitlist link] Building Retail-Ready Food Products — [book waitlist signup: be first to know when it launches] [Show notes / website link] [Social handle(s)] [Email list signup] Links & Resources 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 Connect With Me Instagram: @jacintakemboim Website: https://camaresearch.com Email: info@camaresearch.com Have a question or topic you want covered on the show? Reach out — I'd love to hear where you're at in your own scale-up journey. Use below link to record and send me your questions.https://www.speakpipe.com/JacintaKemboi

  2. 14h ago ·  Bonus

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  3. Oct 30

    Can You Actually Call It "High Protein"? What It Takes to Back Up a Claim Before You Print the Label

    #90 Your bar has 10 grams of protein, so it's "high protein," right? Not necessarily. In this Labels & Health Claims episode, Jacinta explains why regulators in the U.S. (FDA) and Canada (Health Canada and the CFIA) look at protein quality, not just grams, and why "high protein" means something different on each side of the border. You'll walk away knowing the four things to have on file before your label goes to print, so you can make your claim with confidence in every country you sell in. What We Cover [0:11] A pea protein bar that couldn't call itself "high protein" [1:30] Why protein claims are regulated wording, not marketing copy [2:00] Protein quality explained: tickets sold vs. seats filled [2:37] Blending plant proteins to raise your score, from a recent formulation project [3:30] Why processing and crop variation mean you test the finished product [4:00] U.S. rules (FDA): "high protein" vs. "good source" [4:59] Canadian rules (Health Canada / CFIA): the "high protein" twist [5:50] Why products sold in both countries carry separate labels [6:10] Four things to have on file before you print [7:19] What to do if you don't qualify, and why you need a regulatory sign-off [8:00] How a claim you can back up helps in buyer meetings [8:40] This week's action item Key Takeaways Grams aren't the whole story. Regulators in both the U.S. and Canada ask how much of your protein the body can actually use. Protein quality is a formulation decision. Single plant proteins like pea get less credit, but complementary blends like pea and rice can close the gap. Test your finished product, not just your formula. Heat, processing and year-to-year crop variation can all change protein quality. The same words don't mean the same thing everywhere. "High protein" is the top claim in the U.S. but the lower tier in Canada, and Canada only allows its approved wording. Build a re-check into your spec sheet. If your protein supplier, formula or process changes, re-run the numbers before you reprint. Upcoming Cohort Retain Readiness Program — Emerging food businesses with better for you food products looking to expand to other markets. Starts November 26th | "Limited to 10 Founders" The Retail Readiness Program is a 6-month program for emerging food and beverage founders, built on the ETS Method: Evaluate your product's readiness and pricing, Transform your production with the right manufacturing partner, and Scale into the retail channel your product is built for. By month six, you'll know exactly which retail path fits your brand and have a roadmap to get there. 👉 Apply to Join here Cohorts are kept small so every founder gets hands-on support, and spots for the next cohort are limited. Take the Retail Readiness Assessment by November 12th to find out if your brand is ready. 👉 [Take free Assessment here] Links & Resources Application link for Retail Readiness Program Related podcast episode:The Power of Focus:Scaling Your Food Product. Join Emerging Food Business Newsletter here Connect With Me Instagram: @jacintakemboim Website: https://camaresearch.com Email: info@camaresearch.com Have a question or topic you want covered on the show? Reach out — I'd love to hear where you're at in your own labeling and claims journey. #FoodBusiness #HighProtein #FoodLabels #CPG #BetterForYou

  4. Oct 23

    Food Science as a Calling: Why Your Gift Isn't an Accident (Guest on Yenga's Corner)

    #89 Have you ever thought of your skills, your training or your expertise as a calling? In this episode of Yenga's Corner, host Yenga Ndinsil explores science in the Bible, starting with the perfumer God appointed in Exodus 30, and invites Jacinta to share what it means to do food science as a calling. Jacinta tells the stories that shaped her path: a parent's phone call about thickened water, her dad's diabetes diagnosis, and the cereal launch that showed her she'd been following a framework all along. She also explains how the ETS Method was born, how she balances motherhood and business, and why knowing exactly who you serve changes how confidently you show up. What We Cover [0:00] Yenga opens with a question: did science exist in biblical times? Exodus 30 and the perfumer's sacred formula [3:44] "When I'm in my element as a food scientist, I feel whole": the thickened water story and the parent's call that showed Jacinta the impact of her work [9:59] What a food scientist actually does: formulation, sensory, nutrition, and why it has to taste good or nobody buys it [13:36] The bad reputation of "lab-made" food, and the responsibility that comes with food science [15:21] Her dad's diabetes diagnosis, cranberry research that led to a patent, and why she studied health coaching to bridge food science and nutrition [20:15] The interview promise that got her hired, and launching a cereal in six months that had been stuck for two years [22:32] How the ETS Method was born, and why 99% of founders who were told "not ready" never came back [25:24] The ETS Method explained: Evaluate, Test, Scale [27:29] Proverbs 31 and juggling motherhood, marriage, faith and business: "It's not just my business, it's our business" [32:42] Imposter syndrome, and how getting clear on who you serve built her confidence [37:21] What keeps her going, the Road to 1 Million Better-for-You Food Products, and how one bold email led to a protein research grant Key Takeaways Your expertise may feel easy to you because of the "curse of knowledge," but someone on the other side is waiting for exactly what you know. A product can look great and still fail if it isn't structurally ready. Problems that slip through early get more expensive as you grow. The food industry has a low barrier to entry, but staying in takes the right tools: evaluate your product, test it at scale, then scale into retail. Hesitation often comes from not knowing who you serve. Once Jacinta got clear on better-for-you food founders, presenting herself and her business got easier. Go for it. One email to a professor Jacinta heard on the news became a podcast episode and then a funded research collaboration. You never know what an idea can turn into until you knock on the door. 🎧 Episodes Mentioned Episode 53 — How food founders can stay ahead of the protein trend 📣 READY TO SCALE? ➡️ Not sure if your product is structurally ready for retail? Take the Retail Readiness Quiz and find your product's gaps → [QUIZ LINK] ➡️ Loved this conversation? Share it with a woman who needs to hear that her gift is an appointment, not an accident. Links & Resources Visit Yenga's Corner Youtube channel → [Yenga's Corner] Join the Emerging Food Business Newsletter here Scale Up & Retail Readiness Quiz → [QUIZ LINK] Connect With Me Instagram: @jacintakemboim Website: https://camaresearch.com Email: info@camaresearch.com #FoodScientist #FaithAndBusiness #MomEntrepreneur #BetterForYouFood #ETSMethod)

  5. Oct 9

    Would You Say Yes If a Retailer Called Today? Why You Need a Plant Trial First

    #88 If a major retailer called you today, would you confidently say yes — or would you hesitate and say "give me a few more months"? Jacinta unpacks why that hesitation is valid, and the one thing every emerging food brand should do to test drive their product before scaling into retail: schedule a plant trial. Drawing from Chapter 2 of her upcoming book, Building Your Retail Ready Food Products ("The High Price of Hope"), Jacinta explains why a plant trial is the step that tells you whether your product can truly survive the move from small batches to large-scale production — and why skipping it to save money can end up costing you a whole production run. In this episode, Jacinta covers: The question every founder should ask: if a major retailer called today, is your product structurally ready to say yes? Why hesitation about packaging, substantiated claims, shelf life, or true product costing is a valid signal, not a weakness What a plant trial is and why it applies whether you're working with a co-manufacturer or self-manufacturing with new equipment Why you still need your own plant trial even when your co-man says "we make products like yours all the time" How a plant trial gives you a clear picture of real product costs and the changes your product may go through at scale Using the trial to "show and tell" your co-man exactly how your product should look, feel, taste, and smell A real example: a cracker that lost its crunch at scale because a packaging bottleneck let it absorb moisture — caught and fixed during a plant trial What a plant trial typically costs (roughly $1,000 to $3,500 depending on the facility) and how to reduce it by piggybacking on a similar product's run Key Takeaways Your hesitation about going into retail is valid — packaging, claims, shelf life, and costing gaps are real risks. A plant trial is your test drive for first production; skipping it puts an entire batch (and your product quality) at risk. Even an experienced co-man needs to see your specific product run through their line. The goal is for your product quality to stay the same whether you're making small batches or large ones. Ask your co-man about their minimum batch size or tagging onto the end of a similar product's run to lower the cost. Links & Resources Read and review Chapter 1 of Jacinta's upcoming book, Building Your Retail Ready Food Products: [Read Chapter 1 here] Strategies to prepare for your plant trial day: [Link here] Get Your ETS Stage (Free Scale Up & Retail Ready Quiz): Take the Quiz here For Weekly Tips and Strategies while building: Subscribe to the Emerging Food Business Newsletter Questions about planning your plant trial? Email Jacinta: info@camaresearch.com Next Steps If you're planning to scale into retail or move to a co-manufacturer, start here: Ask yourself honestly: if a retailer called today, what would make you hesitate? Write it down. Ask your co-man for their minimum batch size that still gives you a representative sample. Schedule your plant trial before your first production run — not instead of it. Show up to the trial ready to explain your product's target texture, taste, smell, and look, and observe every step from mixing to packaging (and even a trial shipment to your 3PL). Ask whether you can piggyback on the end of a similar product's run to cut the cost. About Your Host Jacinta is a food scientist and founder mentor, coaching better-for-you food founders toward one million healthier products in retail. Connect With Me Instagram: @jacintakemboim Website: https://camaresearch.com Email: info@camaresearch.com #planttrial #comanufacturer #copacker #retailreadiness #scalingfoodbusiness #foodmanufacturing #CPGfounder #foodentrepreneur #betterforyoubrand #foodcommercialization #shelflifetesting #foodfounderpodcast

  6. Oct 2

    3 Trade Show Lessons I Brought Back From CHFA (And How You Can Use Them)

    #87 Fresh off the show floor, Jacinta shares three real takeaways from CHFA — not theory, but what actually worked (and what she watched other food founders do right) to turn trade show moments into real momentum. This episode is a follow-up to last week's CHFA prep episode, covering what Jacinta noticed in practice: how competitions and awards create a "double whammy" of publicity, why the quiet in-between moments at a trade show are often the best time to talk to retailers, and why having fun — and not working the booth alone — can lead to the deals you didn't see coming. In this episode, Jacinta covers: Why applying to pitch competitions or launch pad showcases at a trade show gets you a "double whammy" of publicity — both from the pitch itself and from attendees who recognize you afterward How to use conference days (before the trade show floor opens) to have unhurried, no-agenda conversations with retailers Why scheduling meetings ahead of time — even just a week out — makes your trade show conversations more precise and effective Why having fun at your booth isn't a distraction from business — it's often what makes people want to engage with you Why founders shouldn't work the booth alone, and how having a second person frees you up for deeper conversations A real example of how casual, social conversations with ingredient suppliers can lead to advance pricing and sourcing information you wouldn't get in a formal meeting Key Takeaways Competitions and showcases at trade shows aren't just for the prize — they generate publicity before, during, and after the show. The best retailer conversations often happen in the in-between moments, not during the rush of the trade show floor. Plan ahead, but don't lose the ability to be relaxed and approachable — some of the best deals happen in casual, unstructured conversations. Links & Resources Free Webinar — "Retail Readiness Roadmap: What Buyers Need to See Before They Say Yes" (Thursday, Oct 8, 12–1pm EST): [Register Here] Get Your ETS Stage (Free Scale Up & Retail Ready Quiz): Take the Quiz here Apply to the Retail Readiness Program:  Apply Here Companion episode: CHFA Trade Show Strategy — the exact questions to ask retailers, suppliers, and co-manufacturers (Episode 86) Download the CHFA Retail Readiness Checklist (Pocket + Worksheet): Download Checklist & Worksheet here For Weekly Tips and Strategies while building: Subscribe to the Emerging Food Business Newsletter Next Steps If you're heading to your next trade show, start here: Apply to a pitch competition or showcase if one's available — the exposure compounds even if you don't win. Use conference days (before the floor opens) to approach retailers casually, without an agenda. Schedule your must-have meetings ahead of time, even if it's just a week out. Bring someone to the booth with you so you're free to have real conversations, not just manage traffic. About Your Host Jacinta is a food scientist and founder mentor, coaching better-for-you food founders toward one million healthier products in retail. Connect With Me Instagram: @jacintakemboim Website: https://camaresearch.com Email: info@camaresearch.com #CHFA #tradeshow #retailreadiness #specialtyretail #groceryretail #retailbuyers #CPGfounder #foodentrepreneur #betterforyoubrand #foodcommercialization #tradeshowstrategy #foodfounderpodcast

  7. Sep 25

    CHFA or Trade Show Survival Guide: What to Ask Retailers, Ingredient Suppliers & Co-Mans (So You Don't Waste 6 Months)

    #86 If you're heading to CHFA, this episode gives you the exact questions to ask so you leave with requirements, next steps, and follow-ups—not just samples and business cards. This episode covers CHFA trade show strategy for better-for-you CPG founders, including retailer conversations, co-manufacturer vetting, shelf life documentation, labeling compliance, and retail readiness. In this episode, Jacinta covers: p]:inline" data-streamdown="list-item"> How to approach retailers at CHFA without pitching too soon (collect requirements first) p]:inline" data-streamdown="list-item"> The most important questions to ask about shelf life expectations + documentation p]:inline" data-streamdown="list-item"> What to ask ingredient suppliers so scaling doesn't break your product (specs, CoAs, variability, substitutions) p]:inline" data-streamdown="list-item"> What to ask co-manufacturers so you don't sign a "yes" that falls apart later (allergens, documentation, MOQs, onboarding) p]:inline" data-streamdown="list-item">A simple 48-hour follow-up system to turn CHFA conversations into real momentum Key Takeaways p]:inline" data-streamdown="list-item"> Don't pitch for validation—collect requirements. p]:inline" data-streamdown="list-item"> One conversation = one requirement + one next step + one follow-up date. p]:inline" data-streamdown="list-item"> Retailers move faster when you make follow-up easy to evaluate. Links & Resources p]:inline" data-streamdown="list-item"> Get Your ETS Stage (Free Scale Up & Retail Ready Quiz): {Take the Quiz here} p]:inline" data-streamdown="list-item"> Apply to the Retail Readiness Program (Deadline: Sept 30): {Apply Here} p]:inline" data-streamdown="list-item"> Companion episode: Inside CHFA Now Toronto: {Listen to the Episode here} p]:inline" data-streamdown="list-item"> Download the CHFA Retail Readiness Checklist (Pocket + Worksheet): {Download Checklist & Worksheet here} p]:inline" data-streamdown="list-item"> For Weekly Tips and Strategies while building Subscribe to the Emerging Food Business Newsletter Questions Mentioned in the Episode Retailers p]:inline" data-streamdown="list-item"> What does a "yes" look like in this category right now? p]:inline" data-streamdown="list-item"> What's the #1 reason you pass on emerging brands? p]:inline" data-streamdown="list-item"> What proof matters most before you bring a new product in? p]:inline" data-streamdown="list-item"> What are your shelf life expectations—and what documentation do you want? p]:inline" data-streamdown="list-item"> What is your new item process + timeline (and who decides)? p]:inline" data-streamdown="list-item">If I'm not ready today, what would you need to see in 60–90 days? p]:inline" data-streamdown="list-item"> When I follow up, what should I include so it's easy to evaluate? Ingredient Suppliers p]:inline" data-streamdown="list-item"> Can you send the spec sheet + CoA format? p]:inline" data-streamdown="list-item"> What changes when volume scales (sourcing/processing/grade)? p]:inline" data-streamdown="list-item"> What variability should I expect (lot/season)? p]:inline" data-streamdown="list-item"> What are lead times and what causes delays? p]:inline" data-streamdown="list-item"> What is your substitution policy (and notification process)? Co-Mans / Manufacturers p]:inline" data-streamdown="list-item"> What similar products do you run (process/allergens/packaging)? p]:inline" data-streamdown="list-item"> How do you handle allergens + changeovers? p]:inline" data-streamdown="list-item"> What documentation do you provide (traceability, batch records, deviations)? p]:inline" data-streamdown="list-item"> What changes at year two (MOQs, pricing, scheduling priority)? p]:inline" data-streamdown="list-item"> What does onboarding look like? Next Steps If CHFA is pushing you toward retail, start here: p]:inline" data-streamdown="list-item"> Take the quiz to get your ETS stage p]:inline" data-streamdown="list-item"> Use the checklist on the show floor p]:inline" data-streamdown="list-item">If you want high-touch support, apply by Sept 30 About Your Host Jacinta is a food scientist and founder mentor, coaching better-for-you food founders toward one million healthier products in retail. Connect With Me Instagram: @jacintakemboim Website: https://camaresearch.com Email: info@camaresearch.com #CHFA #tradeshow #retailreadiness #specialtyretail #groceryretail #retailbuyers #CPGfounder #foodentrepreneur #betterforyoubrand #foodcommercialization #shelflifetesting # comanufacturer

  8. Sep 12

    Founder Spotlight: Carobium — How Kadeem Built a Healthier Hot Chocolate Alternative

    #85 In this Founder Spotlight, Jacinta interviews Kadeem George, founder of Carobium, on how a personal family moment sparked a product idea — and how he moved from recipe development to a real retail-ready brand. Kadeem shares his biggest lessons on building systems, pricing properly, and why asking for help (even when you're nervous) can change everything. 💡 In This Episode You'll Learn The story that started Carobium: a family visit, a hot chocolate label, and 75% sugar What carob is (and how it compares to cocoa) The moment Kadeem realized, "This is a real business" (hint: it involved label design and a print shop) How he approached early production runs and moved into a commercial kitchen The power of making one phone call — and how it led to unexpected mentorship and opportunities Kadeem's experience inside the Retail Readiness Program (what he struggled with before + what changed after) Why understanding COGS and margins is non-negotiable How he learned to think about independent retail vs. bigger retailers A surprising early-stage growth lever: private label + collaboration Final advice: Plan — but take action Key Takeaways Don't let "polite fear" block the phone call. The call you're avoiding might be the one that opens the next door. Retail readiness requires systems, not just a good product. Understanding compliance, traceability, and operations becomes essential as you scale. Know your numbers. COGS and margin clarity impacts wholesale pricing, distributor pricing, and profitability decisions. Independent retail can be a powerful first step. Kadeem highlights the value of understanding multiple retail paths — not just big-box. About Carobium Carobium creates a healthier hot chocolate alternative using carob — a naturally sweet ingredient Kadeem describes as "if chocolate and caramel had a baby." Where to Find Carobium Website: https://carobium.com Email: hello@carobium.com Ships nationwide in Canada (free shipping) 📖 Retail Readiness Program — Enrollment is Open If you're an emerging food founder already selling and ready to scale into specialty retail with structure, apply for the Retail Readiness Program. 👉 Apply to Join — Spots Limited Enrollment closes Sept 30 at 11:59pm EST. 10-founder intake. 📣 READY TO SCALE? ➡️ Loved this episode? Leave a review and share it with a food founder who needs to hear it. Links & Resources Retail Readiness Program — apply here Carobium website Join the Emerging Food Business Newsletter here About Your Host Jacinta is a food scientist and founder mentor, coaching better-for-you food founders toward one million healthier products in retail. Connect With Me Instagram: @jacintakemboim Website: https://camaresearch.com Email: info@camaresearch.com #Food Business #Founder Spotlight #CPG #Smallbusinessgrowth #Carobium #Founderspotlight #ETSMethod

    Founder Spotlight: Carobium — How Kadeem Built a Healthier Hot Chocolate Alternative
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If you're building a better-for-you food product and you're at the point where growth is knocking (a retailer, a distributor, a co-manufacturer), this podcast is for you. Building a food business is hard, and scaling a better-for-you product brings its own technical challenges. But you shouldn't have to choose between growing your business and staying true to why you started. I'm Jacinta Kemboi, an independent food scientist with 12+ years in the food industry. I've managed products from idea to kitchen to commercial production to retail shelf, and I work closely with co-manufacturers to get products commercialized the right way. On this show, I'll help you get ready to say YES to the right opportunities, without compromising your product's integrity. No secret codes here. Each episode shows you what to do and why it works, so you can make informed decisions, protect your product and keep building on your own terms. You'll learn how to: -Get your technical foundation right with the step-by-step ETS Method: Evaluate, Transform, Scale -Plan shelf life testing and build the documentation retailers expect -Get packaging and labeling right, including claims, allergens and nutrition facts -Prepare for a co-manufacturer and protect your formula as you scale -Price and commercialize in ways that protect your margins -Move from local traction to specialty retail and regional chains You'll also hear: Expert segments with specialists in manufacturing, packaging, compliance, retail and more Founder spotlights with real stories: the wins, the mistakes and the decisions that moved the needle We're working toward one million better food businesses and more healthy choices on every shelf. When you and your product are ready, more possibilities open up. Stay tuned, take notes, and let's build it right.

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