HeyJaredScaling Your Healthy Food Product
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.
- Indexed episodes, last 90 days
- 8
- Latest publication
- Sep 4, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 10, 2026
Latest episodes
Pause… Are You Structurally Retail-Ready? (The ETS Checklist) (opens the original)
Read excerpt
#84 If you're an emerging food or beverage founder selling at pop-ups, online, or farmers markets and aiming for specialty retail (or foodservice), this episode is your reset. Jacinta breaks down the 3-part "Retail Ready in 15 Minutes" check and introduces the ETS Method—Evaluate → Transform → Scale so you can stop guessing and start building real retail structure. In This Episode, You'll Learn Why "a good product" isn't the same as being structurally retail-ready The 3 checks buyers and account
Focus Groups on a Budget: How Food Entrepreneurs Can Get Real Feedback Without a Sensory Lab (opens the original)
Read excerpt
#83 You don't need a $10,000 sensory lab to know if your product actually works. In this episode, Jacinta shares innovative and cost-effective ways for food entrepreneurs to gather customer feedback through focus groups, especially for those who can't afford expensive sensory labs. Using a real kombucha case study, she walks through exactly how to organize a focus group with friends and regional groups, what questions actually get useful answers, and how the process does double duty: sharpening
What I Wished I Knew Before Starting My Food Business Series (opens the original)
Read excerpt
#82 If you started your food business without a clear read on your margins, your ingredient list, or how many SKUs you actually need — you're not alone. Jacinta revisits a listener-submitted clip from Betsy, a gluten-free food founder, recorded as part of a series asking food founders what they wish they'd known before starting. Betsy's answer centers on margins, the challenge of ingredient-heavy gluten-free formulations, and how many SKUs a brand actually needs. Jacinta walks through why margin
Why You Need to Be a Proactive Food Founder — How to Build Toward Retail Instead of Reacting to It Runtime (opens the original)
Read excerpt
#81 There's a specific kind of moment every food founder hits — a buyer reaches out, or an opportunity lands out of nowhere, and suddenly you're deciding whether to say yes on the spot. In this episode, I'm talking about the difference between a reactive founder and a proactive founder — and why retail doesn't reward the best product, it rewards the founder who was actually prepared for the yes. I walk through what it really means to know your ultimate goal, a six-point retail readiness checklis
3 Things Your Ingredient Supplier Could be Doing For You- A Kombucha Case Study (opens the original)
Read excerpt
#80 Most product developers treat their ingredient supplier as a line item. This week, we break down three things a good supplier can actually do for you — ingredient interaction insights, flavor compatibility guidance, and co-manufacturer connections — and walk through a real, in-progress kombucha project where all three made a measurable difference. Key Takeaways Ingredient suppliers often have real-world interaction data (pH sensitivity, stability, off-notes) that can save weeks of blind tria
Publishing over time
Last 90 days. Choose a month to open its work.
Recurring subjects
Named in the text we hold. One piece can cover several.
Audience
No verified audience measurement yet.
About this data
Counts cover the work we have indexed. Tone needs enough text and a confident classification. Excerpts and episode notes are not full articles or transcripts.
Identity or attribution wrong? Suggest a correction.