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Jamie Valenti-Jordan

Jamie Valenti Jordan
Jamie is Food Brand Program Manager at the Food Finance Institute (UW), CEO of Catapult Commercialization Services, and Executive Director of Naturally Wisconsin, with 20 years in food R&D, operations, and commercialization.
Prior Companies:
  • Campbell's
  • Del Monte
  • Hampton Creek (now Eat Just)
Milwaukee, WI
Facilities, Design & Infrastructure
The Agility Premium: Rethinking Food Plant Design for CapEx Under $10 Million
For processors working with capital equipment budgets under $10 million, plant design success depends less on scale and more on flexibility. Modular systems, co-manufacturing strategies, and future-ready infrastructure can transform limited capital into a competitive advantage.
August 12, 2026
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Cleaning and Sanitation
Through the Line Podcast: How to Engineer a Production Line for Food Product Attributes
What factors go into creating a production line that produces food reliably, safely, and consistently to impact the bottom line?
October 22, 2025
Through the Line: Packaging and Processing
Controls
Through the Line Podcast: Equipment Bid Selection
Before attempting to source quotes to address project needs, ensure that all the relevant stakeholders are accounted for in the equipment need specification. Then split the requirements from the criteria for evaluation to make a list of absolute pass/fail requirements.
October 1, 2025
Through the Line: Packaging and Processing
Dry Processing
Batch to Continuous: Unloading Kinetics Impact Product Quality
By reviewing these sources of variability regularly and building systems to manage them, specifications can often be narrowed, leading to an ROI for the business.
August 25, 2025
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Sterilization/Pasteurization
Through the Line Podcast: HPP for Extended Food Shelf Life
This pasteurization method disrupts microbes through intense pressure, offering an alternative to traditional heat treatments for food safety and quality. The process leverages isostatic pressure to inactivate microbes by denaturing proteins and disrupting cell membranes, preserving the food's chemical composition and extending shelf life.
August 20, 2025
Through the Line: Packaging and Processing
Sterilization/Pasteurization
Unlocking Extended Shelf Life with High Pressure Processing
This nonthermal pasteurization method has revolutionized approaches to food safety and quality, offering a compelling alternative to traditional heat treatments.
April 4, 2025
High pressure processing disrupts microbes through intense pressure, pasteurizing products without the use of heat.
Home
How to Select Between Equipment Bids
Using an analytical approach that engages all stakeholders impacted by the decision can ensure the proper choice for a facility without the mistakes.
February 24, 2025
Image by stokkete/courtesy of Adobe Stock
Facilities, Design & Infrastructure
How to Engineer a Production Line for Food Product Attributes
Multiple factors go into creating a production line that produces food reliably, safely, and consistently to impact the bottom line.
December 9, 2024
Cookie Factory
Business Drivers
What Food Processors Need to Know about Co-manufacturing
Companies have a choice to manufacture their products in-house, or send that work to a co-manufacturer, but the determining factors can vary depending on a processor’s goals.
October 9, 2024
Co-manufacturing questions
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