R&D RADIO: Commercialization, Pilot Runs, and Scaling Food Products the Right Way with Jamie Valenti-Jordan

The Startup CPG Podcast · 22 Jun 2026 · 29m · Episode 327

What this episode covers

Jamie Valenti-Jordan, founder of Catapult Commercialization Services, explains the iterative nature of commercializing food products, emphasizing that founders must navigate trade-offs between product characteristics and safety metrics like water activity and pH. He advises against skipping pilot-scale production, recommending founders leverage equipment manufacturers' pilot labs to de-risk the transition from benchtop to full-scale co-manufacturing. Valenti-Jordan also discusses the strategic use of natural flavors versus whole ingredients and highlights that successful founders are those who listen to multiple stakeholders, including consumers and investors, rather than relying on stubborn internal opinions.

Other shows on the same ground, closest first.

  • How I Built This · 49m

    Advice Line with Katlin Smith of Simple Mills

    Katlin Smith, founder and CEO of Simple Mills, joins Guy Raz to answer questions from three founders about scaling physical product businesses. She advises Scott of Upcycle Foods on adapting recipes for contract manufacturers, Tim of Grumpy Dad Sauce Company on the financial risks of going 'all-in,' and Marissa of Sweet Paws on focused marketing strategies for their silicone pet products. Smith shares her own journey from kitchen experiments to a brand sold in nearly 30,000 stores, recently acquired by Flowers Foods for nearly $800 million.

  • Product Startup · 20m

    169: Critical Testing Stages in New Product Development

    Ryan Margolin, CEO of Professional Hair Labs, explains the critical testing stages for consumer products, emphasizing that compliance is merely a baseline while reliability and customer validation define brand success. He details how Professional Hair Labs uses stability and challenge testing to ensure global product quality, avoiding separation issues in various climates. Margolin advocates for pilot production runs with paying customers to gather honest feedback, arguing that this validation prevents costly errors before scaling to mass production.

  • People of Packaging · 1h 09m

    360 - Beyond the Die Line - The pitch was awful. They liked the bar! Tom Seymour and Ree Dolnick

    Ree Dolnick, founder of JECA Energy Bars, explains how she transitioned from cancer research to building a self-manufacturing CPG brand after co-packers rejected her clean-label recipe and demanded unfeasible run sizes. She details the company's pivot to in-house production developed with RIT engineers, which allowed JECA to control quality and offer short turns that retailers like Whole Foods and Wegmans prefer. Dolnick also discusses the iterative packaging journey, moving from plain film to digital printing and finally to ePac pouches, while emphasizing the importance of customer discovery at UB Cultivator to identify the true buyer profile.

  • How I Built This · 48m

    Advice Line with Pete Maldonado and Rashid Ali of Chomps

    Pete Maldonado and Rashid Ali, co-founders of the meat stick brand Chomps, discuss the 'proteinification' of the food industry and how a recent, costly product recall reinforced their commitment to consumer safety. They advise Yari Dariz of Yadi Artisanal Empanadas on scaling strategies, suggesting a commissary model and delivery to manage seasonality, and counsel Zachary of Noble Pies on proving velocity and incrementality to break into big-box retailers like Whole Foods. Finally, they guide Josh Shrinko of Achigan on when to transition his smallmouth bass lifestyle brand from part-time to full-time, emphasizing focus on high-margin product lines like lures.

  • How I Built This · 36m

    What It Really Takes To Build a Food Business: Part 1

    Guy Raz interviews Becca Millstein of Fishwife, Brian Rudolph of Banza, and Caue Suplicy of Barnana about the early stages of building their food businesses. Millstein explains how she leveraged social media and distinctive packaging to launch Fishwife as a direct-to-consumer brand during the pandemic. Rudolph details Banza’s journey from a kitchen prototype to securing a major retail deal with Meijer, despite catastrophic manufacturing failures with chickpea pasta. Suplicy describes bootstrapping Barnana by sourcing co-packers and initially rejecting large orders from retailers like Wegmans due to capacity constraints.

The summary, chapters and topics are generated from the episode’s audio by this directory, not written by The Startup CPG Podcast. The episode itself belongs to its publisher.