A press release from a food startup announced new nationwide supermarket and natural grocery distribution deals for their products which, the release said, are “handcrafted” in their kitchen.

With their growing success, how long can they make their foods by hand. And what the heck does that mean anyway?

If you’ve wondered whether or not positioning foods based on how you make them and the batch size, check out my latest article on New Food Economy:

Does “small batch” mean bigger sales?

When international, publicly traded coffee roasters can say they roast their beans in small batches, does that description matter for startup food manufacturers?