Giving food brands the tools, strategies and science to succeed: a conversation with Lara Tiro of RebelCPG

Lara is the food scientist behind Wholesyum’s recipes. She was instrumental in helping us move from an idea cooked up in our kitchen to safe and nutritious recipes we could scale commercially. If you’re a food entrepreneur and not sure how to scale, we could not recommend a more supportive and knowledgeable person to talk to. We hope you enjoy learning a bit more about her work, why sustainability IS a strategy, and why we all must brave the dreaded spreadsheet.

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1) Can you tell us about yourself, your background in food science, and what inspired you to create RebelCPG?

I have a background in food science and commercialization, with over two decades of experience helping food brands scale from concept to retail. RebelCPG was born from my passion for helping food businesses grow smartly and sustainably; turning bold ideas into market-ready products.

As the founder and head consultant at RebelCPG, I bring a rare combination of hands-on manufacturing experience and strategic expertise to support small and mid-size food processors in scaling up their operations. I thrive on bridging the gap between product innovation and real-world execution, ensuring businesses are set up for long-term success.

2) Why do you believe food security and sustainability are critical issues today, particularly in the context of the BC food and beverage industry?

Food security and sustainability are deeply connected. BC’s food industry is facing rising costs, supply chain volatility, and climate-related challenges. By investing in sustainable, locally resilient food systems, we can ensure long-term viability for businesses and communities while reducing our reliance on fragile global supply chains.

3) What are the most common challenges food entrepreneurs face when trying to create retail-quality products, and how do you guide them through the process?

Many of my clients struggle with scale-up formulation, sourcing industrial ingredients, and navigating contract manufacturing. I guide them by:

✔ Optimizing formulations for scalability and efficiency
✔ Streamlining operations to improve cost-effectiveness
✔ Ensuring products are commercially viable, scalable, and retail-ready

My approach helps founders move beyond the startup phase with confidence, setting them up for long-term success in retail and foodservice.

4) How do you incorporate sustainability principles into the work you do with entrepreneurs, particularly regarding ingredient sourcing, packaging, and waste reduction?

Sustainability is baked into every step of my process, from ethical ingredient sourcing and upcycled ingredients to eco-friendly packaging and efficient manufacturing practices. I help brands make smart, scalable choices that align with their sustainability goals while remaining commercially viable.

I also attend trade shows regularly to stay ahead of climate-friendly trends and emerging technologies, ensuring my clients have access to the latest innovations.

5) From your perspective, how do local food systems contribute to sustainability and food security, and what steps can the industry take to strengthen these systems?

Local food systems reduce reliance on global supply chains and support economic resilience within our communities. The industry can strengthen them by:

🌱 Investing in regional suppliers to shorten supply chains
🏭 Building more co-manufacturing facilities to support local production
📜 Advocating for policy-driven incentives that encourage sustainable practices

By reinforcing our local food ecosystem, we create a more sustainable, adaptable, and food-secure future.

6) What advice do you give to entrepreneurs looking to scale their production while staying true to their sustainability and ethical goals?

Know your non-negotiables but stay flexible. Not every sustainable choice is feasible at scale, so, prioritize high-impact changes that make a measurable difference, choose the right manufacturing and supply chain partners who align with your values, and plan for incremental improvements rather than perfection from day one.

And most importantly, get cozy with cost of goods sold (COGS) and Production Economics! Sustainability must make business sense to be scalable.

7) What emerging trends or innovations in sustainable food and beverage production excite you the most, and how do you see these shaping the future of the industry?

I’m especially excited about precision fermentation (creating animal-free dairy, proteins, and fats) and upcycled ingredients, which is reducing food waste and improving sustainability.

We have incredible BC and Canadian food tech companies working in this space, and now more than ever, it’s critical to fund them. These innovations are shaping the future of sustainable, circular food production.

8) What advice would you give to aspiring food entrepreneurs who want to create products that are not only successful but also sustainable and aligned with food security goals?

• 🌱 Build sustainability into your supply chain, packaging, and operations from day one. Don’t wait until scale-up to figure it out.

• 📊 Get cozy with COGS! Don’t fear the spreadsheet. Knowing your cost structure ensures both profitability and sustainability.

• 💡 Validate your market fit early before committing to large-scale production.

Sustainability isn't just a buzzword. It is a business strategy that leads to long-term success.

9) What is your ultimate vision for RebelCPG and the impact you hope to have on the food industry in BC and beyond?

To redefine how food brands launch and scale sustainably, giving them the tools, strategy, and science to succeed without compromising on ethics or quality. The goal? To build a smarter, more responsible food system; one innovative product at a time.

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Continue the conversation:

If you're looking for guidance on your next project, send Lara a message via the website: www.rebelcpg.com

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Have a listen to their Co-hosted Podcast, Munching on Molecules on Spotify or Apple.

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