Getting ready for a plant trial? Don’t just wing it.

Whether you’re scaling from a commercial kitchen or working with a co-manufacturer for the first time, your plant trial is a critical moment in your food business journey. It’s where your product meets real-world production — and the stakes are high.

In this episode, I share 5 essential things every food founder should prepare before stepping into a plant trial. From confirming your batch size and ingredient specs to knowing what to bring (and what to ask), this episode will help you show up confident, clear, and ready to get the most out of your trial.

Got a question, comment, or just want to say hi? I’d love to hear from you! You can leave me a quick voice message — it might even be featured on a future episode. Just head to [Voicemail Link] and share your thoughts

or Send an email to [email protected]

To grab a copy of the Food Business Growing & Scaling up Guide

Being a food founder can feel lonely — especially when you’re the one making all the decisions. But what if you didn’t have to figure it all out alone?

In this episode, we’re talking about the game-changing role of mentors in helping food founders grow with confidence. I’ll share how mentorship has shaped my own journey and why every founder—whether you're just starting or scaling—can benefit from the wisdom of someone who’s been there.

Got a question, comment, or just want to say hi? I’d love to hear from you! You can leave me a quick voice message — it might even be featured on a future episode. Just head to [Voicemail Link] and share your thoughts

To register for Upcoming 1 Hr Online Workshop-June 19th at 12PM EST visit Register here

After 20+ episodes supporting food founders, I want to hear from you.

• What questions are on your mind?
• What challenges are you facing right now?
• What topics would help you move your business forward?

This podcast was created to support founders like you—those building purpose-driven food brands, navigating growth from the kitchen or Comm ercial kitchensto manufacturing, and doing it all while balancing family, work, and the dream of freedom.

In this short episode, I’m opening up the mic to hear your voice. Whether it’s a quick question, a topic suggestion, or feedback on what’s helped you most so far—your input will shape future episodes.

Got a question, comment, or just want to say hi? I’d love to hear from you! You can leave me a quick voice message — it might even be featured on a future episode. Just head to [Voicemail Link] and share your thoughts

To grab a copy of the Food Business Growing & Scaling up Guide

To register for Upcoming 1 Hr Online Workshop-June 19th at 12PM EST visit Register here

Want to grow your food business without squeezing your profit margins? It starts with your ingredients.

In this episode, we’re talking about one of the most powerful—and often overlooked—ways to improve your bottom line: ingredient optimization. Whether you’re scaling up production, sourcing more consistently, or just trying to make your recipe more efficient, the right ingredient strategy can unlock serious savings without compromising on quality.

You’ll walk away with clear, actionable steps to help you keep more money in your business and create products that are built to scale.

Congratulations to Listener Michelle for winning the 1hr Food business Scaling Strategy Consultation :)

Send your questions to [email protected] or

Send Your Voice Message or Note Using  https://www.speakpipe.com/JacintaKemboi

To grab a copy of the Food Business Growing & Scaling up Guide

To register for Upcoming 1 Hr Online Workshop-June 19th at 12PM EST visit Register here

Scaling a food business takes more than a great recipe—it takes strategy, systems, and the right support.

In this episode of Baked in Science, I sit down with fellow food industry consultant Mark Floerke for a real, behind-the-scenes conversation on what it actually takes to go from kitchen success to commercial scale. From ingredient sourcing to co-manufacturing, we talk through the decisions that make or break a growing food brand.

Whether you're thinking about co-packing, refining your operations, or just wondering when to make your next big move—this episode will give you clarity, confidence, and a few “I wish I’d known this sooner” moments.

Send your questions to [email protected]

To grab a copy of the Food Business Growing & Scaling up Guide

To register for Upcoming 1 Hr Online Workshop-June 19th at 12PM EST visit Register here

The food industry is shifting—and the founders who stay relevant are the ones who stay innovative. In this episode, I break down why innovation isn’t just a nice-to-have, but a must-have, especially as AI begins to impact how we cost, source, formulate, and scale.

Whether you’re creating your first product or preparing for national growth, this one’s for you.

Send your questions to [email protected]

To grab a copy of the Food Business Growing & Scaling up Guide

To register for Upcoming 1 Hr Online Workshop-June 19th at 12PM EST visit Register here

Thinking about co-packing or co-manufacturing—but not sure if it’s too soon? In this episode, I’m sharing 3 smart reasons why exploring co-manufacturing early could actually save you time, money, and stress as you grow your food business.

From ingredient sourcing challenges to cost-efficiency and keeping your product true to its original form, we’ll dive into the real-world advantages that many founders overlook.

If you’re serious about scaling—from your kitchen to store shelves—you don’t want to miss this one.

🎁 Plus: I’ve got a surprise for listeners at the end of the episode that will help you get one step closer to your scaling goals!

💡 In This Episode, You’ll Learn: ✅ How co-manufacturing can actually save you money ✅ Why it can solve tricky ingredient sourcing issues early on ✅ How starting the process now helps you protect your product’s quality ✅ What most founders wish they knew before trying to scale

In this episode, we’re diving into a critical topic for anyone developing packaged food products: Accelerated Shelf Life vs Actual Shelf Life. Whether you’re trying to get to market faster or making sure your label claims are accurate, understanding the difference between these two testing methods is key.

We’ll cover:

• ✅ What accelerated shelf life testing is — and when to use it

• ⏳ Why actual (real-time) shelf life testing still matters

• When to use both

• 🔍 How to choose the right approach for your product, timeline, and budget

You’ll also learn how food startups  and food founders can leverage shelf life data to confidently launch products and scale without sacrificing quality or compliance.

Send your questions to [email protected]

To grab a copy of the Food Business Growing & Scaling up Guide

To register for Upcoming 1 Hr Online Workshop-May 15th at 12PM EST visit Register here

What does training for a half marathon have in common with growing a successful food business? More than you might think.

In this heartfelt and motivating episode, I share the real lessons I learned while preparing for my first half marathon—and how those same habits are helping me (and my clients) build food brands that last.

Whether you're still in your kitchen or gearing up for manufacturing, these 6 athlete mindset shifts will help you push past fear, stay consistent, and keep your eyes on the long-term vision.

Because building a food business isn’t a sprint—it’s your marathon.

💡 You’ll Learn: 🏃‍♀️ Why consistency—not perfection—is the secret to growth 🧠 How to stay disciplined when motivation fades 🔁 How to turn business setbacks into strategic shifts 🥗 What it really means to “fuel” your business for success 🏁 Why playing the long game will get you further, faster

🎧 Listen now and start thinking like an athlete in your business. Your finish line is waiting.

Starting a food business is exciting — but let’s be honest, it’s also a wild ride filled with unexpected lessons. In this episode, we’re hearing straight from food founders about the advice they wish they had before diving in. From costly mistakes to game-changing insights, you’ll get a behind-the-scenes look at what it really takes to turn a recipe into a successful product. Whether you're just starting out or looking to grow, this episode is packed with real talk and hard-earned wisdom to help you build smarter from the start.

Send your questions  and the advice that you resonated with most or even surprised you to [email protected].

To grab a copy of the Food Business Growth & Scaling up Guide

Upcoming Workshop: Register here to Learn how to determine and Test your product's Shelf Life