Many natural food and beverage founders start out with the same dream: build a brand people love and see it everywhere. You land a few regional Whole Foods regions, local retailers are excited to bring you in, and your velocity numbers look decent. Things feel like they’re working.
Then something shifts. You raise a bridge round, expand to 1,000 stores, and suddenly the bank account is draining faster than product is moving off shelves.
You’ve entered CPG Purgatory.
This is the uncomfortable middle ground between being a small, healthy brand and a massive national success. You’re no longer growing slowly and sustainably, but you’re also not profitable enough to survive without constant outside funding. Stay here too long, and the odds catch up with you – nearly 80% of CPG startups don’t make it out.
Here is how to spot the trap and build a path toward actual profit.




