In this episode I interview food scientist Mary Mulry, managing director at product development consulting firm FoodWise One in Denver, Colorado.
After gaining a PhD in food science and human nutrition, Mary’s first jobs were with Kellogg’s and Kraft in the early to mid-1980s, working in both analytical chemistry and product development.
She entered the natural and organics industry when she took a position in product development at herbal tea company Celestial Seasonings in 1989 and has worked with many companies in this sector, both in the US and internationally since then.
Along with an extensive array of industry partners and connections, Mary brings her wealth of expertise to a range of businesses, from startups to large consumer packaged goods firms.
As well as consulting and guidance, she provides technical work, including help with food safety processes and documentation, sourcing ingredients and project management.
In this interview Mary talks about:
• The technical challenges and considerations involved in scaling up from a home-based kitchen to selling your product in retailers
• Why it’s important to be able to trace your ingredients through the supply chain back to their origin
• The approximate investment a vegan business owner needs to make to get help with writing of procedures, making sure your documentation is in place and checking your supply chain
• The types of food safety tests you may need to conduct
• Whether certifications such as ‘vegan’, ‘gluten-free’ and so on are important
• And much more
For more information about Mary, check out her LinkedIn profile.
To work with Mary, contact her via email at foodwiseone [at] gmail [dotcom] (Use the subject line ‘Katrina Fox’) or phone 303-641-3685.
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