A Hands-On R&D Partner For Ambitious Food Teams.

Kerin Kennedy, M.S., is a strategic food industry executive with over two decades of expertise in Research and Development, innovation, and large-scale commercialization. As the Founder of Mesh Food Labs, Kerin has orchestrated the launch of thousands of products for global CPG leaders and disruptive startups, specializing in complex formulations such as protein-enhanced, sugar-reduced, and clean-label functional foods. With a Master’s degree in Food Science and Human Nutrition from Colorado State University and multiple industry patents, she bridges the gap between culinary excellence and technical scalability. Kerin’s career spans senior leadership roles at Hain Celestial and Boulder Brands, where she managed technical functions across hundreds of global manufacturing facilities, making her a trusted authority in bridging benchtop innovation with commercial reality.

Brady Franklin is a technical strategist and process engineer specializing in the intersection of food science, market intelligence, and scalable manufacturing technology. At Mesh Food Labs, he leads technical architecture and process optimization, ensuring that complex formulations are engineered for both commercial viability and manufacturing precision. With a background that bridges software development and food process engineering, Brady implements data-driven methodologies—such as thermal mapping, shear analysis, and delta-T modeling—to de-risk the transition from benchtop to large-scale production. His expertise in market analysis and technical feasibility helps brands navigate the complexities of product-market fit, providing the analytical backbone necessary to turn ambitious concepts into successful, retail-ready products.

Carissa oversees the analytical integrity of the lab, managing shelf-life validation, hurdle-based preservation systems, and quantitative sensory mapping for new product launches.