The Dirty Secret Of Selling Food In A Grocery Store | Jaime Foster

Digest This

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316: If you love nut butter and have ever wondered what really goes into getting your favorite products onto grocery store shelves, this episode’s for you. My friend Jaime Foster, CEO and founder of Georgia Grinders Nut Butter, joins me in today’s conversation as we discuss the brutal truth behind what it actually takes to get your product into stores—and why it’s actually healthier to purchase directly from a company.

We talk about the middlemen (yes, plural), the questionable ways grocery stores store your food behind the scenes, the costs involved in getting your product on the shelf, and what these major store chains really charge to sell a product. Of course, we also get into all things nut butter—from the source of the nut, to why they grind their own nuts from whole vs. pre-chopped nuts, oxidation, and so much more. You’ll never look at nut butter the same way again after listening to today’s episode.

Topics Discussed:→ How much grocery stores charge brands to sell their products→ The costs associated with selling in stores→ Why whole nuts are better than chopped when making nut butter→ Plastic vs. glass nut butter jars→ Mycotoxin and mold testing→ Is starting a company really worth it?→ The process of making industrial nut butter→ Why it’s healthier to buy direct from brands vs. in-store

As always, if you have any questions for the show please email us at [email protected]. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.