Lindsay Wisener's guest appearances

Lindsay Wisener

PeasOnMoss Podcast

My Food Job Rocks!

Real Food Brands Marketing Podcast

Philip Saneski

Mark Crowell

Gary Nowacki

Dan Follese

Ainsley Moir

Abe Cohn

Deepak Kumar

Rachel Zemser

Fred Hart

Sari Kimbell

Graham Kerr

Thom King

Jessica Goldstein

Andrea Zeng

Michael Bunn

OwlTail

We kick off this interview with some product development tips. Lindsey Wisener works with all sorts of clients big and small and so we talk about the best way to say, communicate feedback. Lindsey owns WiseBev, a consultancy with a built-out lab in Indiana It’s important to note that Lindsay built a consultancy with a functional lab from scratch but it took her a while to do so but by leveraging her experience and doing it right, she now thrives with a  small team, making innovative products. We break down step by step how she did it. From what she studied in University to the value of keeping your connections close when you’re ready to try something new. Show Notes  Peas on Moss with Lindsay Wisner Robert Kay from Isagenix What do you say in a sentence eor less?: I help people bring their beverage to life I own and operate WiseBev and specifically do beverage I have a small team of scientists. I live in a rural part of Indiana Is it hard to get clients when you’re rural?: Sort of, so I made my own business How do you communicate projects?: I do live tastings with my clients and have an objective when we taste. I take notes while we’re live. How do you communicate feedback?: If it’s objective like a comparison, it’s a bit easier. If the objective is subjective, we talk a bit more specifically about the flavor profile Who do you usually talk to during a tasting?: Generally the Internal R+D team. Once it goes through the gauntlet, I’ve probably done around 50 or so samples so I have a generally good idea How did you find out about food science?: Living in rural areas allows you to be iin tuned to food science. My animal science class had a video about being a food scientist I ended up being a graduate student in dairy chemistry and worked at Johnson Nutrition Johnson Nutrition focuses on three different types of formula: Baby, Toddler, and Older-than-Toddler Then I worked at Kellogg’s nutrition Insights on failed projects: Sometimes it truly is feasibility. The technology isn’t there yet How is it different from working with Kelloggs and Entrepreneurs?: The big companies are still guarded by financials and technology. The smaller ones have different problems Generally for Entrepreneurs, we have a two day working session and go through the whole process in understanding the challenges of making a beverage What usually shocks people?: Generally the process cost and MOQ quantities. You can’t just make 2000 units. You have to make millions.  MOQ- Minimum Order Quantities Shipping Water When did you start your consulting business?: I was 30 and had my first kid and decided to do contract work. I started my LLC 2 years later My first client was from my old boss at Johnson Nutrition that I still kept in contact with. I started with a pH, aW meter, and some scales and had to drive to the local college to use the complex machinery. Eventually, I had enough money to create my own lab I have a 25 acre place and thought I could create lab there. Unfortuantely, there were a lot of challenges such as rezoning, put in a new septic system, approvals, inspection, and it cost 3 x as much and 3 x as long But now it’s all good 4 years later. It’s a good investment for this type of situation My Food Job Rocks: I get to spend all day in a lab creating new beverages What trends or technology are you excited about?: Coffee innovation in tea. You might see some cool things in the tea space in the retail space Have you noticed anything different in the clients you’re getting during the pandemic?: Alternate/non-dairy proteins is not going away. Hard Seltzer/Mocktails and some keto products What is one thing in the food industry you would like to know more about?: Sensory science Ivy Koliker’s episode Do you recommend any books?: Gen Sincero. You Are a Badass What about podcasts?: Biz Chicks,  Consulting Success What is some advice you can give on how to start consulting?: Do something you know really well. People kept on calling me on product development Where can we find you?: I’m on Linkedin Lindsey@wisebev.com

We kick off this interview with some product development tips. Lindsey Wisener works with all sorts of clients big and small and so we talk about the best way to say, communicate feedback. Lindsey owns WiseBev, a consultancy with a built-out lab in Indiana It’s important to note that Lindsay built a consultancy with a functional lab from scratch but it took her a while to do so but by leveraging her experience and doing it right, she now thrives with a  small team, making innovative products. We break down step by step how she did it. From what she studied in University to the value of keeping your connections close when you’re ready to try something new. Show Notes <a href="https://peasonmoss.libsyn.com/preview-wisebev-founder-lindsay-wisener-on-her-scariest-rd-moment" rel="nofollow" target="_blank"> Peas on Moss with Lindsay Wisner</a> <a href="https://www.isagenix.com/digestive-health" rel="nofollow" target="_blank">Robert Kay from Isagenix</a> What do you say in a sentence eor less?: I help people bring their beverage to life I own and operate WiseBev and specifically do beverage I have a small team of scientists. I live in a rural part of Indiana Is it hard to get clients when you’re rural?: Sort of, so I made my own business How do you communicate projects?: I do live tastings with my clients and have an objective when we taste. I take notes while we’re live. How do you communicate feedback?: If it’s objective like a comparison, it’s a bit easier. If the objective is subjective, we talk a bit more specifically about the flavor profile Who do you usually talk to during a tasting?: Generally the Internal R+D team. Once it goes through the gauntlet, I’ve probably done around 50 or so samples so I have a generally good idea How did you find out about food science?: Living in rural areas allows you to be iin tuned to food science. My animal science class had a video about being a food scientist I ended up being a graduate student in dairy chemistry and worked at Johnson Nutrition <a href="https://www.meadjohnson.com/" rel="nofollow" target="_blank">Johnson Nutrition</a> focuses on three different types of formula: Baby, Toddler, and Older-than-Toddler Then I worked at Kellogg’s nutrition Insights on failed projects: Sometimes it truly is feasibility. The technology isn’t there yet How is it different from working with Kelloggs and Entrepreneurs?: The big companies are still guarded by financials and technology. The smaller ones have different problems Generally for Entrepreneurs, we have a two day working session and go through the whole process in understanding the challenges of making a beverage What usually shocks people?: Generally the process cost and MOQ quantities. You can’t just make 2000 units. You have to make millions. <a href="https://dearsystems.com/minimum-order-quantity/#:~:text=A%20minimum%20order%20quantity%20(MOQ,t%20sell%20it%20to%20you." rel="nofollow" target="_blank"> MOQ- Minimum Order Quantities</a> Shipping Water When did you start your consulting business?: I was 30 and had my first kid and decided to do contract work. I started my LLC 2 years later My first client was from my old boss at Johnson Nutrition that I still kept in contact with. I started with a pH, aW meter, and some scales and had to drive to the local college to use the complex machinery. Eventually, I had enough money to create my own lab I have a 25 acre place and thought I could create lab there. Unfortuantely, there were a lot of challenges such as rezoning, put in a new septic system, approvals, inspection, and it cost 3 x as much and 3 x as long But now it’s all good 4 years later. It’s a good investment for this type of situation My Food Job Rocks: I get to spend all day in a lab creating new beverages What trends or technology are you excited about?: Coffee innovation in tea. You might see some cool things in the tea space in the retail space Have you noticed anything different in the clients you’re getting during the pandemic?: Alternate/non-dairy proteins is not going away. Hard Seltzer/Mocktails and some keto products What is one thing in the food industry you would like to know more about?: Sensory science <a href="https://myfoodjobrocks.com/237ivy/" rel="nofollow" target="_blank">Ivy Koliker’s episode</a> Do you recommend any books?: <a href="https://amzn.to/3eND8j6" rel="nofollow" target="_blank">Gen Sincero. You Are a Badass</a> What about podcasts?: <a href="https://bizchix.com/" rel="nofollow" target="_blank">Biz Chicks</a>, <a href="https://www.consultingsuccess.com/?gclid=CjwKCAiAkan9BRAqEiwAP9X6UfCdoBgr1AiBPD7B65n598693WEpA6Ut-vnAXQnNsWuBBCPiWqU53xoCgU0QAvD_BwE" rel="nofollow" target="_blank"> Consulting Success</a> What is some advice you can give on how to start consulting?: Do something you know really well. People kept on calling me on product development Where can we find you?: <a href="https://www.linkedin.com/in/lindsaywisener/" rel="nofollow" target="_blank">I’m on Linkedin</a> <a href="mailto:Lindsey@wisebev.com">Lindsey@wisebev.com</a>

Ep. 242 – Product Development Tips for Communicating Complex Projects with Lindsay Wisener owner of WiseBev

Research and Development (R&amp;D) is one area many brands need help with in order to bring an idea to life with new product samples or to scale your recipe to production level. In this episode of the Real Food Brands Podcast, host Katie Mleziva sits down with Lindsay Wisener, an independent beverage development consultant working on everything from baby formula to plant-based protein drinks. She’s the Owner/Principal Consultant at WiseBev, and shares with us the ins and outs of product development. In This Episode:  Hear Lindsay’s path to owning her own beverage development lab. How small businesses can get what they need from R&amp;D experts. Why flexibility is key to a successful development process. What you need to know when you work with R&amp;D. The role packaging plays in which shelf your product winds up on. How to effectively develop new product lines and extensions. The key to great product testing.  Resources:  WiseBev Lindsay Wisener LinkedIn Food Navigator Katie Mleziva LinkedIn  Real Food Brands Marketing Roundtable Facebook Group Real Food Brands website (download your Brand Checkup Scorecard here) 

Research and Development (R&amp;D) is one area many brands need help with in order to bring an idea to life with new product samples or to scale your recipe to production level. In this episode of the Real Food Brands Podcast, host Katie Mleziva sits down with Lindsay Wisener, an independent beverage development consultant working on everything from baby formula to plant-based protein drinks. She’s the Owner/Principal Consultant at WiseBev, and shares with us the ins and outs of product development. In This Episode: <ul> <li>Hear Lindsay’s path to owning her own beverage development lab.</li> <li>How small businesses can get what they need from R&amp;D experts.</li> <li>Why flexibility is key to a successful development process.</li> <li>What you need to know when you work with R&amp;D.</li> <li>The role packaging plays in which shelf your product winds up on.</li> <li>How to effectively develop new product lines and extensions.</li> <li>The key to great product testing.</li> </ul> Resources: <ul> <li><a href="http://wisebev.com/" rel="nofollow" target="_blank">WiseBev</a></li> <li><a href="https://www.linkedin.com/in/lindsaywisener/" rel="nofollow" target="_blank">Lindsay Wisener LinkedIn</a></li> <li><a href="https://www.foodnavigator-usa.com/" rel="nofollow" target="_blank">Food Navigator</a></li> <li><a href="https://www.linkedin.com/in/katie-mleziva-8b75844/" rel="nofollow" target="_blank">Katie Mleziva LinkedIn</a></li> <li><a href="https://www.facebook.com/groups/2092074994397436/?fref=mentions" rel="nofollow" target="_blank"> Real Food Brands Marketing Roundtable Facebook Group</a></li> <li><a href="http://realfoodbrands.com" rel="nofollow" target="_blank">Real Food Brands website (download your Brand Checkup Scorecard here)</a></li> </ul>

Developing New Food & Beverage Products, with Lindsay Wisener

When you've worked in product development and food science for ten years, you have earned some intense stories about projects that almost failed. Lindsay's story is a classic, and I couldn't believe how real it felt. Hear the start of her story in this nail-biting preview, and download the full episode next week to find out how she saved it! Get in touch with Lindsay at . Thank our show's sponsor, Icon Foods, at  Support PeasOnMoss and consider joining an upcoming conversation.

Preview: WiseBev founder Lindsay Wisener on her scariest R&D moment