07/09/2026
We've had chicken 'on' pizza but never 'in' pizza.
Omar Atia, the co-founder of Zero Carb LYFE left the corporate food world to follow his vision to make food that was healthier, high protein, but not compromising in taste.
Enter: pizza crust made of chicken.
Take a listen to the episode - I'd love to hear what you think!
https://open.spotify.com/episode/136VVYalSgDbUFWPyPRYq5?si=a293062da0ae4650
On the new episode of Recipe to Revenue, Leah Messina sits down with the co-founder and CEO of ZeroCarb LYFE, the company that built a zero-carb pizza crust out of chicken breast. The product is clever. What's more useful is how Omar protected and scaled it.
He gets specific on:
→ Turning a food idea into a patented, defensible product
→ The IP strategy founders skip and later regret
→ Vetting co-manufacturers who can actually grow with you
→ Moving from commercial food service into retail and DTC
If you build physical products, this is a real playbook, not a highlight reel.
Watch here: https://www.youtube.com/watch?v=wRulzB5_4UQ
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