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.

We believe that robust food production validation and optimisation goes beyond simply "ticking boxes." Our team possesses in-depth industry knowledge, specialising in pasteurisation/sterilisation, process optimisation, temperature distribution, heat penetration, and validation, with a particular focus on in-pack processing and retort technology.

A leading producer of premium houmous was seeking to expand their product range with an ambient, preservative-free option. The Food Incubator worked with them to develop an ambient product that would maintain the brand's commitment to exceptional taste and quality.

A leading producer of premium bone broths, sought to expand its product reach whilst maintaining the brand’s commitment to clean, natural ingredients.

Reassured by our wide-ranging experience and the unparalleled quality of our machines, the client understood that combining the highest levels of automation with accurate process control would guarantee perfection of processing across an extensive range of supreme quality, ultra-convenient ready meals.