Where Do You Start as a Food Start-Up?

Having a brilliant idea is just the beginning. For many food entrepreneurs, the real challenge is turning that idea into a safe, shelf-stable product that can be scaled. Most manufacturers only work in large volumes, leaving start-ups struggling to access the equipment, expertise, and support they need.

In this blog, Mark Naylor explores how The Food Incubator helps bridge that gap. From the vital role of thermal processing to partnerships with UK universities, he shares how we support innovators through trials, validation, and pathways to scale — with real success stories from brands like Canny Mushrooms and ChicP.