Where Do You Start as a Food Start-Up?
Joanna Davies, Canny Mushrooms
For most food entrepreneurs, the hardest part isn’t coming up with a great idea — it’s figuring out how to turn that idea into a real, shelf-stable product.
The reality is that most manufacturers are set up to work in very large volumes. For a small business trying to trial recipes, prove a concept, or make their first production run, that creates a real barrier. The equipment is expensive, the processes are complex, and the support can feel out of reach.
And this isn’t just a problem we see in the businesses we support. It’s exactly why The Food Incubator exists. We started because we saw how many great ideas were stalling at the very first hurdle — unable to access cost-effective trials or the technical know-how to validate a product.
The role of thermal processing
A big part of that hurdle is thermal processing. It’s the step that makes shelf-stable foods safe to eat and commercially viable, combining pasteurisation and sterilisation to ensure products last on the shelf for the right length of time. But it’s not just about safety. Done well, thermal processing also locks in flavour, texture, and appearance — without relying on preservatives like salt or sugar. That way, when a product moves from small-batch to larger runs, it keeps its quality and artisan appeal.
For start-ups, accessing this kind of expertise and equipment on a manageable scale is almost impossible. And that’s the gap The Food Incubator fills.
Universities: a vital first step
The good news is that many universities are playing a growing role in food innovation, helping entrepreneurs explore their first ideas. We’ve seen this first-hand through collaborations with institutions across the UK, including Queen Margaret University in Scotland, whose Food Innovation Group provides training and testing facilities for early-stage food entrepreneurs.
Often, universities give start-ups the foundations — the business skills, the first recipe trials, the confidence to believe their idea has legs. That’s where we come in: bridging the gap between university support and full-scale manufacturing.
Take Canny Mushrooms as an example. Founder Joanna Davies worked with Queen Margaret University to test her recipes before coming to The Food Incubator to take the next step. We guided her through product development and validation, then helped her transition production to a co-manufacturer so she could begin scaling with confidence.
ChicP: From vision to validation
Another great example is ChicP, the UK’s first ambient hummus. Founder Hannah McCollum had a vision to create a product that would reduce food waste and take hummus beyond the chilled aisle. To make it work, she needed support adapting her recipes for thermal processing, ensuring the hummus was not just safe but still retained its flavour and texture.
We worked closely with ChicP to develop and validate the product, enabling them to launch with confidence. Today, ChicP is a recognised name in sustainable snacking, showing just what’s possible when early-stage innovators are given the tools they need.
Breaking down barriers
At The Food Incubator, our role is to make sure bold ideas don’t fall at the first hurdle. We provide:
Recipe development support
Small-scale production trials
Expertise in pasteurisation, sterilisation, and shelf-life extension
Process validation and shelf-life testing
A pathway to scale-up with trusted co-manufacturers
Our mission is simple: to make thermal processing accessible to businesses of all sizes. By doing so, we’re helping start-ups prove their concepts, preserve the quality of their products, and take their first steps towards growth.
For most food entrepreneurs, the hardest part isn’t coming up with a great idea — it’s figuring out how to turn that idea into a real, shelf-stable product.
The reality is that most manufacturers are set up to work in very large volumes. For a small business trying to trial recipes, prove a concept, or make their first production run, that creates a real barrier. The equipment is expensive, the processes are complex, and the support can feel out of reach.
And this isn’t just a problem we see in the businesses we support. It’s exactly why The Food Incubator exists. We started because we saw how many great ideas were stalling at the very first hurdle — unable to access cost-effective trials or the technical know-how to validate a product.
The role of thermal processing
A big part of that hurdle is thermal processing. It’s the step that makes shelf-stable foods safe to eat and commercially viable, combining pasteurisation and sterilisation to ensure products last on the shelf for the right length of time. But it’s not just about safety. Done well, thermal processing also locks in flavour, texture, and appearance — without relying on preservatives like salt or sugar. That way, when a product moves from small-batch to larger runs, it keeps its quality and artisan appeal.
For start-ups, accessing this kind of expertise and equipment on a manageable scale is almost impossible. And that’s the gap The Food Incubator fills.
Universities: a vital first step
The good news is that many universities are playing a growing role in food innovation, helping entrepreneurs explore their first ideas. We’ve seen this first-hand through collaborations with institutions across the UK, including Queen Margaret University in Scotland, whose Food Innovation Group provides training and testing facilities for early-stage food entrepreneurs.
Often, universities give start-ups the foundations — the business skills, the first recipe trials, the confidence to believe their idea has legs. That’s where we come in: bridging the gap between university support and full-scale manufacturing.
Take Canny Mushrooms as an example. Founder Joanna Davies worked with Queen Margaret University to test her recipes before coming to The Food Incubator to take the next step. We guided her through product development and validation, then helped her transition production to a co-manufacturer so she could begin scaling with confidence.
ChicP: From vision to validation
Another great example is ChicP, the UK’s first ambient hummus. Founder Hannah McCollum had a vision to create a product that would reduce food waste and take hummus beyond the chilled aisle. To make it work, she needed support adapting her recipes for thermal processing, ensuring the hummus was not just safe but still retained its flavour and texture.
We worked closely with ChicP to develop and validate the product, enabling them to launch with confidence. Today, ChicP is a recognised name in sustainable snacking, showing just what’s possible when early-stage innovators are given the tools they need.
Breaking down barriers
At The Food Incubator, our role is to make sure bold ideas don’t fall at the first hurdle. We provide:
Recipe development support
Small-scale production trials
Expertise in pasteurisation, sterilisation, and shelf-life extension
Process validation and shelf-life testing
A pathway to scale-up with trusted co-manufacturers
Our mission is simple: to make thermal processing accessible to businesses of all sizes. By doing so, we’re helping start-ups prove their concepts, preserve the quality of their products, and take their first steps towards growth.
If you’re looking to take your food innovation idea to the next level, get in touch with us