Carlee Kelly is the Founder and Chief Product Innovator of Lettuce Eat, a company that elevates your commercial food concept and scale for international markets. A seasoned food and beverage industry expert, she is fondly known as a business-savvy entrepreneur and a nutrition science nerd. She holds undergraduate and graduate degrees in nutrition, channeling her passion for enhancing the food landscape toward mission-driven endeavors. Carlee specializes in plant-based nutrition and allergen-friendly foods, creating accessible, nutritious options for packaged goods. Her deep knowledge of nutrition, food systems, and business strategy makes her a valued partner to brands aiming to make a positive impact through their products.

With so many healthy options in the market, it's hard for customers to discern which products meet their nutritional needs. However, the intersection between business viability and consumer health is achievable in today's food landscape for food companies. But how can these brands achieve quality over convenience?

Food and beverage industry expert Carlee Kelly shares her experiences helping brands navigate the complex food and beverage innovation space. Having a grounded perspective as a nutritionist with an entrepreneurial vision, she sheds light on integrating innovation with nutrient density and quality in the food and beverage industry. She emphasizes the importance of brands maintaining authenticity to realize health-focused ideals despite the business challenges that come with it. Carlee dives into the significance of adaptogens, nutrigenetics, and microbiome health, highlighting how they're shaping the future of what we eat.

On this episode of the Firebelly Social Show, Duncan Alney talks with Carlee Kelly, Founder and Chief Product Innovator of Lettuce Eat, about innovative food development and nutrition science. Carlee shares her unique route into food innovation, the importance of meeting consumer health needs within a challenging food landscape, microbiome health and its role in today’s food choices, and the complexity behind project management in food innovation and product development.