My Food Job Rocks!

Launching Founders and Formulators: a cool event before IFT FIRST with Adam Yee and Daniel Scharff 02.07.2026 29min

Light bites and refreshments are included with your ticket; please indicate any dietary restrictions in your ticket order confirmation form. Heads up, as always, we'll have VIPs in attendance as well! Hey Chicago: Startup CPG is hosting our first-ever Founders & Formulators event! Join us at the historic Palmer House Hotel for an afternoon of structured "speed-dating" with the top food scientists and product developers in town for IFT FIRST 2026. Finding the right formulator on your own usually means months of cold outreach, dead-end calls, and guessing whether someone's expertise even fits your product. This event skips that process entirely, giving you 1:1 time with multiple formulators. Each expert brings different knowledge, experience, and working style, so you’ll get lots of different perspectives which you can use to improve your product. Not necessarily looking to bring on a formulator? Come anyway. These formulators can taste your product, evaluate your formula in person, and give you expert insights you can't get from a call with someone who's never actually seen your product. Whether you're still in development and looking for a partner or trying to scale something that's already on shelves, bring what you're working on! Light bites and refreshments are included with your ticket; please indicate any dietary restrictions in your ticket order confirmation form. Heads up, as always, we'll have VIPs in attendance as well! Learn more about your ad choices. Visit megaphone.fm/adchoices

Dig In: How AI Saved Her Plant-based Cheese Business $250,000 Dollars with Kirsten Maitland Co-Owner at Rebel Cheese 25.06.2026 53min

Kirsten Maitland co-founded Rebel With Cheese out of necessity — she went plant-based overnight, went looking for real artisanal vegan cheese, and couldn’t find any. So she started making it herself, first in a wine fridge, now in a full-scale cheese cave (the only vegan one of its kind, designed with a 40-year dairy expert). The cave-aged brie takes two weeks to make, gets touched by hand every single day, and convinced both Mark Cuban and Mr. Wonderful on Shark Tank. But this episode isn’t just about cheese. Kirsten made Fast Company’s radar for something else: using AI to fight back against the notoriously opaque distributor model that quietly bleeds small CPG brands dry. After discovering she’d been overcharged by a quarter million dollars in shipping fees buried across hundreds of pages of invoices, she built her own AI-powered auditing tool — no developer background required — that now automatically flags billing variances every week. Adam and Kirsten get into how she did it, which tools she used (and why she uses Claude and Manus together rather than either alone), and the practical AI workflows she now runs across her whole business: weekly cash flow modeling, what-if scenario planning, brand handbooks, and her standout “100 questions” technique for building deep AI context from scratch. Resources Kirsten mentioned: Podcasts • Leveraging AI • AI Explored Newsletters • Superhuman (superhuman.ai) — her favorite; quick, to-the-point, always valuable • The Rundown AI (therundown.ai) • Rubin Hassid — good for getting started (verify exact spelling) Tools • Claude — projects, skills, cash flow modeling • Manus — vibe-coding and tool building Find Kirsten • Substack: Rebel Founder — weekly writing on AI and hard business problems • Website: rebelcheese.com • Fast Company article — on using AI to audit distributor invoices Learn more about your ad choices. Visit megaphone.fm/adchoices

Innovation Topics on Consumer, GLP-1, Ultraprocessed, and How We Are Currently Marketing Things with Suzanne Allers, Founding Partner at Untapped Innovations 18.06.2026 1h 1min

Suzanne Allers built her career bridging two worlds most people never connect: P&G beauty product development and the fast-moving, low-margin world of food innovation. As a partner at Untapped Innovation Consulting, she's spent over 20 years helping brands translate consumer insight into product and product back into story. In this episode, Suzanne breaks down why food consumers don't think in "problems" the way skincare consumers do, and what that means for how you research and design a product. She digs into why R&D teams are often the best-positioned people in a company to write a brand's core story (and why marketing still has a critical role to play after that). The conversation also covers the GLP-1 effect rippling through food and beauty, the "premiumization" of ingredients like fiber and protein, and how to tell a real cultural shift apart from a fad before you bet your roadmap on it. Suzanne also shares a first look at her upcoming book, Untapping Innovation, a practical playbook of the tools and frameworks her firm has used across categories from personal care to PepsiCo. What we cover: Going from theoretical chemistry and a P&G internship to co-founding Untapped Innovation Why food and beauty consumers need to be researched differently Using storytelling frameworks in R&D, and why the consumer (not the product) is the hero How GLP-1 medications are reshaping cravings, spend, and product strategy in food Premiumization trends in fiber and protein ingredients Telling fads from trends, using the plant-based meat boom and bust as a case study A preview of her new book, Untapping Innovation Learn more about your ad choices. Visit megaphone.fm/adchoices

Dig In: Beverage Science and Taste Modulation with Lauren Senne, Senior Application Scientist (and more) at Imbibe 11.06.2026 55min

Lauren Senne, Senior Manager of Applications and Taste Modulation at Imbibe, joins the show to demystify what flavorists actually do and why their work is one of the most fascinating fusions of art and science in our industry. We dig into the realities of formulating beverages with high-protein, functional, and botanical ingredients, the difference between bitter blockers and maskers, and why sweetener proteins like Thaumatin and Brazzein are a space to watch. Lauren also shares practical tips for vetting flavors quickly, choosing flavor profiles that harmonize with off-notes (peaches, berries, anything-and-cream), and what it really takes to become a certified flavorist. A must-listen for anyone formulating drinks, working with functional ingredients, or just curious about the hidden craft behind your favorite RTD. Learn more about your ad choices. Visit megaphone.fm/adchoices

From Corporate to Fractional with Stephanie Zhuang, Founder of Title Brand Management 04.06.2026 1h 9min

Stephanie Zhuang is the founder of Tidal Brand Management, a fractional marketing services firm specializing in startup CPG brands across food, beverage, and supplements. In this episode, we cover her journey from fine arts to corporate brand management at Johnson & Johnson, Kimberly-Clark, Vega, and Campbell’s — and what finally pushed her to go out on her own. Stephanie shares why CPG marketing is more analytical than people realize, why supplements outperform food in DTC, and the real math behind premiumization. We also talk about the honest questions you should ask yourself before leaving a corporate job to build something solo. Learn more about your ad choices. Visit megaphone.fm/adchoices

Dig In: How Digital Ads Work In Food with Mateusz Drela, Co-Founder of Retail Media IQ 28.05.2026 48min

Ever wonder why some food brands seem to blow up on Amazon or Instacart while others burn through their ad budget with nothing to show for it? In this episode, I sit down with Mat Drela, CEO and founder of Retail Media IQ, who has spent 17 years mastering performance marketing across thousands of campaigns. We dig into the world of retail media the ads you see on Instacart, Amazon, and your favorite grocery apps and what CPG founders actually need to know before they spend a single dollar. If you're building a food brand and you're curious about how to turn digital shelf space into real sales, this one is for you. Learn more about your ad choices. Visit megaphone.fm/adchoices

Building a Food Business in North Carolina with Becca Wright, Founder and CEO of Piedmont Pennies 21.05.2026 55min

Becca Wright, founder of Piedmont Pennies, joins the show to share how a grandmother’s cheese cracker recipe became a Southern specialty brand sold in 450+ stores across 47 states. She breaks down why specialty retail is the smartest launchpad for new food brands, how demoing reveals truths your spreadsheet never will, and the mindset shift that keeps founders steady through the highs and lows. We also dig into the North Carolina food ecosystem, Eastern vs. Western barbecue, and what “community over competition” really looks like in CPG. A masterclass in scrappy, intentional brand building from the heart of the Carolinas. Promo Code Use code FOODROCKS20 for 20% off at PiedmontPennies.com Key Links for Show Notes • Piedmont Pennies website: piedmontpennies.com • Social: @PiedmontPennies (Instagram, LinkedIn, TikTok, Facebook) • NC IDEA grant program • NC State Food Lab • Startup CPG community • Weaver Street Market (Raleigh/Carrboro/Hillsborough/Southern Village) • Reed’s Fine Foods (Charlotte) • Fresh Market, Lowe’s Foods (NC local sections) Learn more about your ad choices. Visit megaphone.fm/adchoices

Dig In: Stories About Finance in Food with Abby June Richards, Fractional CFO at the CPG CFO 12.05.2026 47min

What does it really take to understand the numbers behind your CPG brand? This week, Adam sits down with Abby June Richards, founder and fractional CFO of The CPG CFO, to demystify the financial side of the consumer packaged goods world. Abby shares how she went from 20+ years in public accounting to building a thriving fractional CFO practice serving emerging CPG founders and why she'll never go back to traditional accounting. In this episode, you'll learn the difference between finance and accounting, why most financial models sit unused on a shelf, and how the simple 4:1 cost-to-retail ratio can be a cheat code for pricing your product. Abby breaks down why retention is one of the most powerful (and overlooked) levers in your business, why raising prices is often the bravest and smartest move a founder can make, and how collaboration between finance, sales, and operations is where the magic really happens. She also shares the now-famous Lupini pizza story — where an accidental $25 price tag still moved units and proved that special brands can charge what they're worth. Whether you're pre-revenue, scaling into retail, or just trying to figure out if your business actually has margin, this conversation will give you the clarity (and courage) to look at your numbers with new eyes. Because as Abby says: if you don't have margin, you don't have a business. Find Abby: Website: thecpgcfo.com LinkedIn: Abby June Richards Free resources: Cash Fight Framework, Cash Flow Forecasting Tool, and Know Your Numbers handout Learn more about your ad choices. Visit megaphone.fm/adchoices

What Does It Take to Become Department Head? with Job Ubbink, Food Science Professor and Department Head at University of Minnesota 07.05.2026 1h 2min

Dr. Job Ubbink is a professor and the head of the Department of Food Science and Nutrition at the University of Minnesota Twin Cities, with a career spanning Givaudan, Nestlé, his own consultancy, and Cal Poly before landing in the Twin Cities. In this episode, we trace his unconventional path from chemistry and a Michelin-starred restaurant kitchen in the Netherlands to global R&D leadership and academia. Job shares his vision for food science as a broader, people-centered discipline, one that integrates physical chemistry, community, culture, and the realities of small artisanal producers. We also get into industry-academia collaboration, the ultra-processed foods debate, and what young food scientists need to do to become decision-makers, not just technical resources. LinkedIn account under: linkedin.com/in/job-ubbink-11204b7 and lab website at: ubbinklab.cfans.umn.edu Learn more about your ad choices. Visit megaphone.fm/adchoices

Dig In: How The Heck Do I Use Claude? (And Other Useful AI Tools) with Grace Uvezian, VP of Marketing at Appetronix 30.04.2026 59min

Grace Uvezian is VP of Marketing at Appetronix, the company building fully autonomous robotic kitchens deployed in airports, universities, and stadiums including a live location at Columbus International Airport. In this episode, we go deep on how Grace uses Claude, MCPs, and AI automation to run her marketing function, including how she generated $5M in PR value at Spice using Zapier, the exact way she structures prompts with voice tools like Whisper Flow, and her philosophy on getting comfortable giving AI access to your data. Whether you're AI-curious or AI-skeptical, Grace breaks down what these tools can and cannot do in practical, food-tech-relevant terms. A must-listen for anyone in CPG or food service trying to figure out where AI actually fits into their workflow. Find Grace: LinkedIn: https://www.linkedin.com/in/grace-uvezian/Substack: https://substack.com/@graceu My episode about AI: https://wolfingdownfoodscience.buzzsprout.com/1609819/episodes/19070967-are-you-an-apocaloptimist-review-of-the-ai-doc-with-adam-yee Learn more about your ad choices. Visit megaphone.fm/adchoices

A New and Cool Way To Market Apples With Tenley Fitzgerald, VP of Marketing & Brand Strategy at Yes! Apples® 23.04.2026 54min

Tenley Fitzgerald, VP of Marketing & Brand Strategy at Yes! Apples®, joins the show to talk about turning a 100-year-old apple operation into a consumer-facing brand. From launching FreshDirect's social media to partnering with Bob's Burgers at Blue Apron, Tenley shares how brand collaborations unlock new audiences and why the apple category is ripe for disruption. We dig into the challenges of branding a commodity in a private-label world, using D2C data to make smarter marketing decisions, and what it takes to build something from the ground up with sheer force of will. Learn more about your ad choices. Visit megaphone.fm/adchoices

Dig In: Suing the United States Government with Ori Zohar, Co-CEO and Co-founder of Burlap and Barrel 16.04.2026 53min

Ori Zohar, co-founder of Burlap & Barrel, returns to discuss how his 10-year-old bootstrapped spice company is taking the U.S. government to court over tariffs they believe are illegal. Ori shares the real financial impact tariffs have on small food businesses, why big food companies stay silent, and how Burlap & Barrel is channeling brand activism to fight for smallholder farmers worldwide. They also dive into the bootstrapping vs. venture capital debate and why small businesses are the true backbone of the American food economy Find out more: www.burlapandbarrel.com or on Instagram at @burlapandbarrel Learn more about your ad choices. Visit megaphone.fm/adchoices

Lessons on a Sustainable Business and a Sustainable Life with Adam Hiner, Co-founder and CEO of Pacha 09.04.2026 55min

Adam Heiner, CEO and cofounder of Pacha, a sprouted buckwheat brand, shares his journey from the mortgage industry to founding the first hard kombucha brand (Boochcraft) and now running a sprouted buckwheat bakery with just two ingredients. We dive into contract farming with regenerative farmers, the hard lessons of scaling a beverage startup, and how to build an assembly-line mindset on the production floor. Adam also opens up about living in an intentional community and why integrating your values into your work is the only way he knows how to do it. Learn more about your ad choices. Visit megaphone.fm/adchoices

Podcast Swap: Introducing R&D Radio on the Startup CPG Podcast Episodes with Daniel Scharff and Rachel Zemser 02.04.2026 59min

Adam Yee has a new podcast! Introducing R&D Radio, a segment where he interviews food scientists and how they help food brands on the Startup CPG podcast. In this episode, we'll be sharing two episodes: one with Danile Scharff interviewing Adam and Adam interviewing Rachel Zemser along with some insights on podcasting in general. Expect two podcast episodes every month and a newsletter. There's also a ton of content that Startup CPG supplies to young food brands. It's the best. Learn more about your ad choices. Visit megaphone.fm/adchoices

How to Sell Your Food Product to Your Grandmother with Jess Haghani, CEO and Founder at Lucille 26.03.2026 55min

In this episode, Adam Yee interviews Jess Haghani, the founder and CEO of Lucille, a pioneering nutrition company dedicated to the often-overlooked senior demographic. Haghani shares how her grandmother’s health struggles inspired her to disrupt the clinical, "shameful" legacy shake market with an aspirational brand and a superior, clean-label product. The conversation dives deep into the technical side of food science, discussing how Haghani collaborated with Harvard nutritionists to develop a lactose-free, nutrient-dense formula featuring ingredients like avocado oil and agave. Finally, Haghani explores the unique business challenges of the "silver economy," from designing senior-friendly packaging to navigating a go-to-market strategy that targets primary caregivers Learn more about your ad choices. Visit megaphone.fm/adchoices

Dig In: A Discussion with a Dietitian about Ultraprocessed Foods With Melissa Halas, MA, RDN, CDCES President of the non-UPF Program 19.03.2026 1h 9min

In this episode, Adam sits down with Melissa, president of the non-UPF Program, to unpack the rise of ultra-processed foods and their links to metabolic disease, autoimmune conditions, colorectal cancer, and even depression. Melissa breaks down the Nova classification system, explains why "normal weight" doesn't mean metabolically healthy, and shares what it actually takes to reverse chronic disease through diet. They also get into GLP-1 drugs, food addiction, colon cancer, and why nutrition counseling may be the most cost-effective solution we're not investing in. If you’re a food company making products with simple, recognizable ingredients, I want to tell you about something worth checking out. The Non-UPF Program offers a certification for foods that are not ultra-processed, helping brands clearly show consumers and healthcare professionals that their products are made with real ingredients and minimal processing. The review process is guided by dietitians, food scientists, and nutrition researchers who publish research on ultra-processed foods, so it’s a credible, science-backed standard. If your company is working to keep food simple and transparent, you can learn more and apply at nonupfprogram.org/apply. Learn more about your ad choices. Visit megaphone.fm/adchoices

A Persistent Career and a Whole Lot of Wheat with Claudia Carter, Executive Director at The California Wheat Commission 12.03.2026 1h 4min

Adam Yee sits down with Dr. Claudia Carter, the Executive Director of the California Wheat Commission and the California Grain Foundation. Claudia shares her fascinating journey from growing up in Ecuador with a passion for food engineering to becoming a specialized expert in cereal and grain science in the United States. She provides unique insights into the "hidden" history of California as a major grain producer and explains how wheat remains a vital, cost-effective tool for modern farmers through sustainable rotational cropping and regenerative practices. The conversation also dives deep into the realities of high-level professional development and the "grit" required to succeed in the sciences. Claudia discusses the immense challenge of completing her PhD in Nutrition Science over five years while working full-time and raising a family, offering practical advice on time management and the importance of a supportive professional network. Whether you are a food scientist, an entrepreneur, or simply curious about the supply chain behind your daily bread, this episode offers a compelling look at the intersection of agriculture, education, and personal persistence. Learn more about your ad choices. Visit megaphone.fm/adchoices

Dig In: How Great Data Can Uplift a Category with Caroline Cotto, Director of NECTAR 05.03.2026 48min

Adam interviews Caroline Cotto, the Director of NECTAR at Food System Innovations. They discuss Caroline's journey from Renewal Mill to her current role, the importance of sensory studies in the plant-based food industry, and the initiatives of Food System Innovations, including the Nectar Initiative and the Tasty Awards. They also explore the integration of AI in food science, collaborations with Stanford, and the impact of balanced proteins in the market. The conversation emphasizes the need for consumer education and storytelling in promoting alternative proteins. Also, we mention the 2nd Annual TASTY Awards on Wednesday, March 18, 2026 at The Hibernia in San Francisco. This year's theme is dairy, and we're celebrating the most delicious alternative dairy products as determined by thousands of real consumers through blind taste tests. The evening will feature the award unveilings, an exclusive keynote by co-founder of Salt & Straw co-founder Tyler Malek, and a curated tasting experience with award-winning products in unique, chef-crafted dishes. Would you be open to sharing this discount code with your food community - customers and podcast listeners? If so, they can use the code "MYFOODJOBROCKS" for 50% discount. Register here Guests can join 300 food industry leaders, innovators, and tastemakers for an unforgettable evening where exceptional taste meets food innovation. Learn more about your ad choices. Visit megaphone.fm/adchoices

Practical Advice on Building a Food Business: Innovation, Investment and Cash Flow with Jennifer Barney 26.02.2026 1h

Jennifer Barney shares her journey from being a stay-at-home mom making almond butter to becoming a CPG startup advisor. She discusses the challenges of starting her almond butter business, the importance of understanding cash flow, and the role of social media in marketing. Jennifer emphasizes the need for founders to be coachable and to build relationships in the food industry. She also provides valuable insights on navigating retail distribution and the evolving landscape of food marketing. The Business of Food on substack and subscribe to her newsletter or connect on LinkedIn Learn more about your ad choices. Visit megaphone.fm/adchoices

Dig In: Adam Asks for Tips On Graduate School with Veronica Hislop, Multimedia Specialist at FoodGrads and the host of That’s a Food Job! 19.02.2026 1h 9min

Veronica Hislop shares her journey from undergraduate studies in chemistry to pursuing a PhD in food science at Toronto Metropolitan University. She discusses the challenges of research, the importance of literature reviews, and her experiences in publishing her work. Veronica also reflects on her aspirations for the future, the role of communication in the food industry, and the impact of AI on research methodologies. We highlight the complexities of academic life and the importance of adaptability in the face of challenges. At the end of the episode, Adam talks about his decision to go to graduate school. Learn more about your ad choices. Visit megaphone.fm/adchoices