I’m a food scientist, coach, entrepreneur, and podcaster passionate about business and entrepreneurship, education, and food and drink. I help better-for-you food founders scale their products successfully without costly mistakes, turning ideas into commercially viable, retail-ready products. Through my work, I combine science, strategy, and real-world experience to guide founders from commercial kitchen to manufacturing with confidence and clarity. Subscribe to The Emerging Food Business newsletter.
The Call No Food Founder Wants to Get
Welcome to Emerging Food Business Newsletter! Insights for better-for-you food founders scaling with structure Issue #10 | Tuesday, June 23 This week's lineup The almond flour brownie I rushed out the door — and what my family noticed that our friends never did Why getting onto the shelf is the wrong finish line — and what retail buyers are really looking at MAHA, beef tallow, and what the clean ingredient wave means for better-for-you brands right now From the Kitchen Counter The brownie I...
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