My Food Job Rocks is a podcast created by serial entrepreneur and food scientist Adam Yee where he interviews an expert in the food industry every week on their career path or a specific hot topic going on in the world today. He connects the dots in the complex world of food. From farmers to ingredient manufacturers, to entrepreneurs and global players join Adam as he explores all angles in the food industry and tackles it with engaging conversations and impactful insights. It’s all interesting…
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What does it actually take to build a restaurant that lasts and to scale it without burning out? In this episode of My Food Job Rocks, Adam Yee sits down with Christin Marvin, CEO of Columbine Hospitality, who started as a 15-year-old line cook flipping enchiladas and went on to open 13 restaurants across concepts from speakeasy barbecue to casual French. Today she coaches multi-location…
An interview about my past career, present-day projects, and future insights Check out Nathan Schmidt's website: https://progressusolutions.com/ The CPG Level Up Podcast: https://open.spotify.com/show/4rKQ00Gayuk2kIqERYWyTK Learn more about your ad choices. Visit megaphone.fm/adchoices
Starting next week, we will do an episode twice a month. But I'll still be on every week! Listen to the R&D Radio podcast on the Startup CPG podcast! Learn more about your ad choices. Visit megaphone.fm/adchoices
Bruce Friedrich, president and founder of the Good Food Institute, joins the show to mark GFI's 10th anniversary and unpack a decade of building the plant-based and cultivated meat ecosystem. Drawing on his acclaimed new book Meat (a Publishers Weekly Top 10 and Nature Top 5 science pick, praised by Jane Goodall, Nobel laureate Michael Kremer, and Kim Stanley Robinson), Bruce makes the case that…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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.…
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…
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.…
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…
Adam Yee interviews James Gourley, a partner at an intellectual property law firm specializing in the food industry. They discuss the importance of understanding intellectual property (IP) for entrepreneurs, the different types of IP, and the nuances of trademark and patent law. Gourley shares insights from his career, including the significance of writing in law, how to choose the right lawyer,…
Adam Yee interviews Zachary Cartwright, a principal food scientist and sales engineer at AquaLab. They discuss the integration of AI in podcasting, the importance of science communication, and the nuances of water activity in food science. Zachary shares his journey from biochemistry to food science, emphasizing the significance of effective communication and networking in career development. The…
During my trip to Japan I met Schyler Cole and had a great talk with her so I decided to interview her. Her journey is very interesting! Schyler Alexandra Cole is an Entrepreneur in Residence at Value Create Ventures in Tokyo, building a revenue-based financing venture to fill funding gaps for SMEs and startups. Her journey into entrepreneurship began with food: while earning her BA in Economics…
Adam sits down with Alice Wistar, Head of Growth & Strategy at Palate Insights, for a chat about her career, her role as Chief of Staff for startups, and some insights on food service. Alice shares how she accidentally fell into her dream career from pivoting from med school ambitions to vegan gastronomy in Peru, to a crash-course MBA at Black Sheep Foods during the plant-based boom. They unpack…
Rachel Atcheson, the Executive Director of Food Policy Pathways, discusses her journey into food policy, the importance of understanding policy definitions, the role of data in shaping food policies, and the influence of lobbying. She shares insights on navigating government structures, implementing innovative programs, and building a career in food policy. Rachel emphasizes the need for…
Seth Waite shares his unique journey from studying political science to becoming a partner at a biopsychology firm. He discusses the importance of understanding consumer behavior, the transition from law school to nonprofit work, and how these experiences shaped his approach to marketing. Seth emphasizes the significance of talking to customers, understanding their emotional needs, and using data…
Satoshi Umino, CEO of Sustainable Food Asia interviewed me while I was in Japan at his office in front of a live audience. This podcast has been edited to remove the Japanese translation. I chat about the following trends happening in the USA: What's happening now: Protein, Tariffs, Labubu Economy What's not happening now: Plant-based, Sustainability Initiatives, Regenerative Trends that will…
In this conversation, Laurette Rondenet, CEO of Edlong Flavors, shares her journey in the food industry, the challenges of running a family business, and the importance of mentorship and leadership. She discusses the evolution of Edlong, the significance of decision-making in business, and the dynamics of company culture. Laurette emphasizes the need for awareness in the food science field and the…
In this conversation, Tim Bradley, founder of Pennant Video Company, discusses the significance of video marketing in the B2B sector, emphasizing the importance of mid-funnel content and the buyer's journey. He introduces the 'video marketing trifecta'—differentiation, demonstration, and validation—as essential components for effective video content. Tim also shares insights on overcoming camera…
In this conversation, Adam Yee shares his journey into food science, detailing his early influences, educational experiences, and the challenges he faced in the food industry. He discusses the importance of networking, the role of AI in food science, and his entrepreneurial ventures, including product development and consulting work. Adam emphasizes the need for consistency and the value of…
Taylor Scott is a best-selling author, inspirational keynote speaker, and organizational development consultant. Through his books, workshops, keynotes, and licensed content, he inspires audiences at Fortune 500 companies, Universities, and community organizations nationwide to become their best, deliver their best, and experience the best life possible. Taylor leverages his personal experiences…
Caroline Lafleur shares her journey from studying biology to becoming a food scientist and entrepreneur. She discusses her experiences in product development competitions, her time at Mattson, and the challenges of transitioning to a startup. Caroline emphasizes the importance of understanding the target market, cross-disciplinary collaboration, and the role of branding in the food industry. She…
In this conversation, Adam Yee interviews Sebastian Zorn, the head team performance dietitian for the Los Angeles Rams. They discuss Sebastian's journey into sports nutrition, his experiences at various colleges, and the unique challenges and opportunities in professional sports nutrition. Sebastian shares insights on the principles of sports nutrition, the impact of trends like NIL on college…
In this conversation, Adam Yee interviews Myles Powell, CEO of Myles Comfort Foods, discussing his journey from corporate America to the food industry. Myles shares his experiences with product development, transitioning from barbecue sauces to frozen foods, and the challenges of scaling a CPG brand. He emphasizes the importance of clean labeling, navigating retail partnerships, and the impact of…
Lewis Bollard, Programme Director for Farm Animal Welfare at Open Philanthropy, discusses the critical intersection of technology and advocacy in improving animal welfare. He highlights the alarming rise in chicken consumption and the inhumane conditions in factory farming. Lewis emphasizes the importance of innovative solutions, such as In-ovo sexing technology, and the need for corporate…
Chef Robert Irvine shares his journey from a young boy interested in cooking to a renowned chef and television personality. He discusses the leadership skills he gained from his military background and how they shaped his approach to managing teams in the culinary world. Robert emphasizes the importance of food as a vehicle for community building and healing, particularly for veterans. He also…
In this conversation, Adam Yee interviews Vincent, an Asian American food innovator and founder of Dang Foods. They discuss Vincent's journey from his educational background at Cornell to the inception of his company, which focuses on coconut chips. The conversation delves into the challenges of navigating the food industry, sourcing ingredients, and the importance of product strategy. Vincent…
In this conversation, Jaime Tulley shares her journey from a background in food science and pre-med studies to becoming a co-founder and COO of Hey Day Canning Co. She discusses her early experiences in the food industry, the challenges of launching a canned food brand, and the innovative approaches they are taking to revitalize the canned food aisle. Jaime emphasizes the importance of passion,…
Jordan Buckner, founder and CEO of Foodbevy, shares his entrepreneurial journey, starting from his early ventures in the food industry to the challenges faced with his first company, T-Squares. He discusses the importance of product differentiation, the emotional toll of closing a business, and the transition to building Foodbevy as a community for emerging food brands. Jordan emphasizes the…
Dane Atkinson is the Founder and CEO of Odeko, the operations partner helping independent coffee shops run and grow through smart software, next-day delivery, and a modern supply chain. Since launching Odeko in 2019, Dane has focused on giving small businesses enterprise-level tools, and he led the company through over $280M in funding to further scale that mission. Before Odeko, he served as CEO…
Fred Hart is a brand consultant, creative director, and design strategist obsessed with building and studying CPG brands. Over the last decade, he's built a 30-person branding agency, transformed over 137 CPG brands, won an industry record 5 Designalytic Design Effectiveness Awards in the last five years, and been entrusted by visionary founders and Fortune 500 companies to craft strategic design…