Non-GMO, Organic, or Gluten-Free? How to Decide Which Certifications Are Worth It
About this episode
The episode discusses the complexities of third-party food certifications and the decision-making process behind them.
In 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. Esther 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. Listen in as they cover: Why 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 goal The real…
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