{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"The Startup CPG Podcast","title":"R&D RADIO: Non-GMO, Organic, or Gluten-Free? How to Decide Which Certifications Are Worth It","html":"","width":"100%","height":180,"duration":1690,"description":"\nIn this episode of R&D RADIO, hosted by food scientist Adam Yee, Adam sits down with Esther Levy, founder of Evolve Food Consultants, to unpack the real decision-making process behind third-party certifications — organic, non-GMO, gluten-free, kosher, and beyond. Esther holds a Bachelor of Science in Human Nutrition and an MBA, brings over 15 years of experience in manufacturing, regulatory compliance, food labeling, and food safety, and spent a decade specializing in organic juice before founding her own consulting firm.\n\nEsther and Adam get into why \"getting certified organic\" sounds simple but rarely is — breaking down the three forces that make or break a certification decision: ingredient supply, cost, and manufacturer availability. From an organic potato chip project that turned out to be nearly impossible to source, to the difference between making a substantiated claim versus paying for the trademarked logo, this episode maps out exactly what founders are getting into before they commit.\n\nListen in as they cover:\nWhy organic is often \"doable\" in theory but category-dependent in practice — and what determines whether it's a launch-day decision or a year-two goalThe real cost gap between organic and conventional ingredients, from pricing to minimum order quantitiesWhy an \"organic potato chip\" is one of the hardest products in food to actually source and produceThe difference between making a substantiated claim (like \"non-GMO\") and paying for a certification logo like the Non-GMO Project butterflyHow Esther uses hard data and real supplier quotes — not theoretical debate — to help founders make fast, informed certification decisionsWhy even simple three-ingredient products are often the most complex to certify and manufacture at scaleThe evolving nature of formulation and branding, and why almost no retail brand launched exactly as it exists todayCurrent food trends Esther is watching: upcycled and novel fibers, prebiotic claim substantiation, and rising...","thumbnail_url":"https://img.transistorcdn.com/pMuUaMpWaAi3tfCEgC2OkLBVzokuLjLsIzwDIbGFqi4/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9hMTFl/MTgxNTNlZTAwZjU1/ZmNmNWM1ZjkwMDg5/NTU4MS5wbmc.webp","thumbnail_width":300,"thumbnail_height":300}