In this episode of SKUFood Recipes for Success, Peter is joined by Amy Proulx of Niagara College Food and Beverage Innovation Centre. They explore what it really takes to move from concept to commercialization in today’s competitive food and beverage landscape. From formulation to scale-up, the journey from idea to shelf requires more than a great concept, it demands technical expertise, regulatory understanding, and a clear path to market.

We dive into the critical role of food science in building products that are not only innovative, but also safe, consistent, and commercially viable. From ingredient functionality and shelf-life stability to navigating regulatory requirements and label compliance, this conversation unpacks the often unseen work that underpins successful CPG products.

This episode offers a behind-the-scenes look at how founders and brands can better leverage technical resources to de-risk innovation and accelerate growth. Whether you’re refining a formulation or preparing for scale, the insights shared highlight how disciplined development and strong science can turn great ideas into products that succeed in market.

Learn more here:

https://www.ncinnovation.ca/innovation-centres/food-and-beverage

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