Christine’s Bio:

Christine has a love for everything edible. Her natural curiosity combined with a knack for identifying, understanding and translating creative ideas into actionable businesses is her true passion and talent.

She has spent the last twenty years in CPG product development working on and launching blue sky and new- to-the-world food innovations. She has experience in multiple food categories, as well as a deep knowledge and passion for fresh foods and produce.  

Christine has been interviewed and published in Vogue, SF Chronicle, Chef’s News, Progressive Grocer, Washington Post, Wall Street Journal, NPR’s The Salt, BBC and The New York Daily News.

She is lifelong learner with a degree in Journalism/Media, an MBA and continuing education at Culinary Institute of America, San Francisco Wine School, UC Davis Applied Sensory Science and Stanford Continued Education.

the story

Early in my career, I gravitated toward companies that aligned with my personal values, businesses focused on food that supports both people and the planet. I realized early on that the choices I made about where to work reflected more than just my personal preferences; they were about contributing to products and systems that could have a positive impact on public health, the environment, and communities.

Over time, this perspective evolved into a passion for understanding the food system as a whole: how trends emerge, how consumer behavior shifts, and how creative business models can drive healthier, more sustainable choices.

Throughout my journey I:

  • Explored why people crave certain foods and how taste, convenience, and accessibility influence decisions.

  • Gained insight into distribution systems, shelf life, and the role of ingredients, and how innovation can improve these without compromising quality.

  • Worked on product P&Ls and business models to understand how cost of goods and smart design affect profitability and affordability.

  • Learned about government subsidies, market dynamics, and how these forces shape the availability and price of different foods.

  • Immersed myself in taste and sensory science to ensure that better-for-you products can also be craveable and satisfying.

  • Spent countless hours listening to consumers to understand how they make choices and what motivates them to try something new.

I have always believed that keeping a pulse on trends and understanding the business forces behind them is essential for creating products and brands that succeed in the real world.

Throughout my career working with multinational corporations, major retailers, family-owned companies, innovation agencies, start-ups, and even my own venture, I have focused on building creative strategies, developing compelling brands and products, and reimagining merchandising models. My goal has been to help companies create delicious, sustainable, and relevant products that inspire consumers and deliver measurable business success.