How Do You Get Your Product OFF the Shelf — Not Just Onto It?

You worked for months on your recipe. You got your labels designed. You landed the shelf space. And then… nothing moved. The store called. They're pulling your product. Here's the truth nobody tells food founders early enough: getting your product onto the shelf is not the goal. Getting it off the shelf is. And one of the most overlooked reasons products stop selling — or never get approved in the first place — comes down to something that sounds almost too technical to matter. Shelf life. In this episode, Jacinta breaks down what shelf life actually means for your product, why retail buyers think about it before you even walk in the door, and how a real coaching conversation about packaging size turned into a masterclass in why every decision you make connects back to this one thing. 🎯 In This Episode: Why "getting into retail" is the wrong finish line — and what to chase instead What shelf life actually means: safety, stability, and compliance explained simply The packaging size decision that is also a shelf life decision (and a loyalty decision) Four things successful food founders do differently to stay on the shelf What separates founders who get discontinued from founders who get reordered ➡️ Register for the 3 Day Shelf Life Mini Course — [Register here] 👥 Join the Emerging Food Business Hub → [learn more] 🌟 Enjoyed the episode? Share it with a food founder who is getting ready for retail — this one could save their business.