1. What types of food products have you developed?

Over the course of my career in food product development, I’ve worked across a wide range of categories, including:

• Shelf Stable Soups, Sauces, Gravies

• Soup Bases

• Refrigerated Sauces

• Bakery

• Formed meat products

• Dry Blends for multiple applications

• Complete bag-in-box Cereals

• Granola

• Snack Bars & Snack Mixes

• Chocolate & Compound Coatings

• Spices & Spice Blends

• Hot Fill hold products

• Dried Fruits and Vegetables

• Baby Foods

This diverse background allows me to apply proven R&D and formulation expertise across many product types and production environments.

2. Can you optimize existing products?

Absolutely. I specialize in formula cost optimization while maintaining or improving product quality. I can also help you clean up ingredient labels, simplify processing, or improve product performance — ensuring your formulation is efficient, scalable, and market-ready.

3. Do you assist with finding co-manufacturers or production partners?

Yes. I can help you identify and evaluate co-manufacturers (co-mans) or production partners that align with your product requirements, scale, and quality expectations. Finding the right manufacturing fit is essential to moving from prototype to full-scale production efficiently.

4. Can you help refine a concept or idea before it’s fully developed?

Definitely. Whether you have a rough idea, early-stage prototype, or concept data, I’ll help shape it into a viable, consumer-ready product. My goal is to create innovative, commercially successful products that stand out and sustain in the marketplace.

5. What experience do you bring to your consulting projects?

I bring over 25 years of experience in food research and development, working across small family-owned companies, global ingredient suppliers, and leading CPG brands. I’ve spent more than 20 years on the bench — taking ideas from concept to first production.

As a U.S. Veteran, I take pride in working with dedication, integrity, and attention to detail — ensuring every project moves efficiently toward successful commercialization.

6. Do you work with startups or only established brands?

I partner with both. For startups, I provide practical R&D guidance to bring new ideas to life and help them navigate the manufacturing landscape. For established brands, I offer specialized expertise to accelerate innovation or deliver critical projects efficiently. Regardless of company size, my focus is on achieving first production success.

7. Do you sign NDAs?

Yes. Confidentiality and trust are fundamental to my consulting relationships. I routinely work under non-disclosure agreements (NDAs) to ensure your proprietary information and product details remain fully protected.

8. How does a consulting engagement typically work?

We’ll start with a 15–30-minute introductory call to discuss your needs and goals. If you’d like to move forward, I’ll request a one-page project brief to clarify scope and objectives. From there, I’ll prepare a proposal outlining the timeline, deliverables, and fees. Most projects are billed at my standard hourly consulting rate.

9. Why choose First Production Food Innovation?

The answer is in the name — my focus is helping clients take their ideas all the way to first production. That’s where real value is unlocked: when products move from concept to market launch. I combine decades of R&D experience, strong technical knowledge, and practical industry insight to ensure your product is ready for successful commercialization.