Rachel Taylor is the Director of Commercial Strategy at The National Food Lab, where she partners with clients to bring complex food and beverage innovations to life — from early-stage concepts through full-scale commercialization. With nearly a decade of industry experience spanning product development, technical feasibility, and go-to-market strategy, she works at the intersection of science, innovation, and business to help brands launch market-ready, consumer-loved products.

Rachel has deep expertise in functional formulation, ingredient interaction, commercialization pathways, and regulatory awareness, and has supported clients ranging from fast-moving startups to global CPG leaders. Her ability to connect scientific rigor with real-world market goals helps clients navigate the challenges of formulation, scale-up, and production with clarity and confidence.

She holds a B.S. in Biochemistry from the University of Wisconsin–Madison and is particularly passionate about the evolving landscape of functional nutrition — including emerging ingredients, delivery technologies, and consumer health trends.

Based in Denver, Colorado, Rachel spends as much time outside as possible — whether mountain biking, skiing, hiking, or kayaking. She’s also an avid traveler and loves learning about culture through food, especially by exploring local restaurants and regional cuisines.