Advertise on podcast: My Food Job Rocks!

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

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

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

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

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

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

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

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

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

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

Adam Yee interviews Ross Milne, CEO of Leaft Foods, discussing his background in engineering, his career journey, and the innovative work Leaft Foods is doing in the plant-based space, particularly focusing on the protein Rubisco. Ross shares insights on project management, the challenges of building factories globally, and the importance of planning in food production. He also discusses the unique properties of alfalfa as a raw material and the future of Leaft Foods in revolutionizing food production with sustainable practices. US/NZ can get 20% off their first Leaft Blade order with the code YOUROCK when they order at LeaftBlade.com. Also, 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. 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

Tamanna Ramesh, a commercial lead at the Coca-Cola Company, shares her journey from being a "foodie" in India to navigating the corporate landscapes of Fortune 100 giants like Kraft Heinz and Coca-Cola. She reveals her tactical approach to surviving corporate bureaucracy, including her methods for color-coding her calendar to reclaim focus time and her "Five Whys" strategy for career alignment. Tamanna discusses the transition from a technical R&D background to business strategy, emphasizing how a researcher's mindset is a powerful tool for navigating the subjectivity of corporate roles and the emerging world of AI-driven innovation. Beyond her day job, Tamanna is the founder of Spark Careers, a coaching business born from her passion for empowering STEM professionals. She provides deep insights into the "broken" U.S. immigration system, sharing how she successfully secured an EB-1 "Extraordinary Ability" visa and why she tells her clients that professional volunteering is no longer optional for those seeking career continuity in the States. Whether you are looking to scale a side hustle, integrate AI into your workflow, or master the art of upward mobility, Tamanna’s perspective offers a roadmap for high-achieving professionals to maximize their potential. Learn more about your ad choices. Visit megaphone.fm/adchoices

Adam talks with Paul Schiefer, President of Amy’s Kitchen, about his remarkable journey from teenage intern to leading one of the most recognizable natural food brands in the country. Paul shares how Amy’s scaled from a family-driven startup into a national powerhouse without losing its commitment to organic ingredients, real cooking, and values-led decision making. He also discusses modernizing systems inside a fast-growing company and why technology should support people and purpose, not replace them. The conversation goes beyond operations into impact. Paul reflects on Amy’s role in the early organic movement, lessons from expanding internationally, and how mission, sustainability, and long-term thinking shape the company’s strategy today. For anyone building a food brand—or a meaningful career in food—this episode offers an inside look at how to grow, adapt, and lead while staying true to what matters most. Learn more about your ad choices. Visit megaphone.fm/adchoices

Adam Yee interviews Hydroxide, a food science content creator, who shares insights into her journey in food science, her experiences in the industry, and her approach to creating engaging content on platforms like TikTok. They discuss the importance of storytelling in science communication, the challenges of navigating controversial topics, and the impact of content creation on personal growth. Hydroxide emphasizes the need for authenticity and consistency in content creation while encouraging aspiring creators to embrace their passions and connect with their audience. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mike Lee, a food futurist and innovation expert, discusses his journey into the world of food trends and futurism. He shares insights on the importance of humility in predicting the future, the role of design thinking in food innovation, and the need for empathy beyond just the consumer perspective. Mike also explores the concept of edutainment in food media, the intersection of art and food innovation, and the significance of diverse inspirations in the creative process. He reflects on his career choices, the financial backing of innovation, and the current trends in AI and food innovation. We also dive into the intersection of AI and food innovation, exploring how machine learning can optimize food production and flavor prediction. They discuss the implications of GLP-1 drugs on food addiction and consumer behavior, particularly in relation to ultra-processed foods. The dialogue also touches on the future of food trends, sustainability, and the evolving landscape of nutrition, emphasizing the need for a nuanced understanding of food science and consumer choices. Learn more about your ad choices. Visit megaphone.fm/adchoices