Time and Temperature: The Science of Zero Carb Pizza
Omar Attia explains why food brands fail when they scale too fast, what consumer founders get wrong about retail readiness, and why protecting a process can matter more than protecting an idea.
Topics Covered
Show Notes
Armando J. Perez-Carreno talks with Omar Attia, founder and CEO of Zero Carb Life, about what it really takes to turn a food product into a scalable business without getting crushed by growth at the wrong time. Omar draws on experience from Kraft Foods, Procter & Gamble, and ConAgra to explain why many brands do not fail because the product is weak, but because the business outruns its operational reality.
The conversation gets practical fast: when retail expansion becomes dangerous, why founders need to think more clearly about risk and readiness, and how protecting a process can create more durable leverage than chasing a flashy idea alone. If you are building a consumer product company or trying to understand what separates a promising brand from one that can actually survive scale, this episode is worth a listen.
Topics Covered
- Why strong products still fail when companies scale too early
- What founders should understand before pushing into retail distribution
- How Omar Attia applied lessons from large CPG companies to his own business
- Why process protection can matter more than patenting an idea
- What first-time founders should think about when building for long-term growth