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Food and beverage entrepreneurs may need to be cautious when it comes to putting the word “healthy” on their labels, especially if they are working with high fat ingredients such as nuts.

You’ve made some headway with farmers’ markets in your area, where sales and feedback about your brand have been pretty good. So what’s next? How do you get your product into local retailers and, eventually, on the trucks of regional distributors?

Although it may seem like the gluten-free market is plateauing, new health studies by researchers in Europe and Australia just might have manufacturers expanding their offerings instead of contracting them.

It’s a staple of the past few years that anyone who has come up with a good idea – or thinks she has – has probably thought about putting it up on Kickstarter.

While snacks have long been defined by in-between meal consumption, consumers increasingly utilize the small food servings as meal replacements, and entrepreneurs would be wise to take advantage of this expanding market.

Nina Hooper is a Harvard astrophysics student by day and a “guilt-free,” vegan, chocolate lava cake baker by night – well, by early morning. At 6 a.m. several days of the week, Hooper gets up to bake cakes for her business, Holistic, which is now a project on Kickstarter.

Entrepreneurs who understand how a small-scale grocery service works will understand many of the demands and considerations bigger retailers will have when it comes to carrying their products — but they also have the benefit of understanding the way these new, web-based grocers function, as well.

While starting a local, grocery delivery service is not something we typically hear about from food and beverage entrepreneurs on the producing end, the process of forming the business and getting the necessary connections with suppliers and distributors is actually very similar.

Multicultural consumers currently account for more than 38 percent of the total U.S. population and by 2044, the U.S. Census predicts they will become the numeric majority.

For entrepreneurs, the shift represents a major opportunity to innovate and attract a rapidly growing consumer set that’s already altering the food and beverage landscape.

In FBU’s final series of interviews with attorney Adam Dash, we focus on intellectual property law and contracts between companies and their employees and third party contractors. These two segments will help entrepreneurs better understand how to protect their brands and also shed some light on the importance of having a contract between themselves and the people they work with.