We are a small team of multi-talented food scientists, chefs, quality assurance experts, operations specialists, and marketers dedicated to helping companies develop and launch innovative food products from start to finish.


B Corp


We have recently become a Certified B Corporation!


We are thrilled to join the ranks of over 2,200 Certified B Corps around the globe, including many right here in Boulder. Click the picture or the link above to learn more about how B Corps are tested to meet rigorous standards of social and environmental performance, accountability, and transparency so that one day everyone uses business as a force for good.


Our Company

Natural Development brings innovation, collaboration, and fresh thinking to food and beverage product development for clients small to large.

Our founder and president, Dan Heiges, started Natural Development in Boulder, CO in April of 2007 with the idea of making food and beverage development a partnership. Dan wanted to educate clients about product development and the broader process of bringing their products to market, so they could make more informed decisions down the road. Our team consists of food scientists and chefs with rich, varied backgrounds and experiences so we can consistently offer expertise for any category, segment, diet, or process. We repeatedly have great relationships with our clients because of our ability to deliver award-winning products, provide honest input based on years of experience, and act as a support system even after formulations are finished.

Over the years we have made many friends in the food and beverage community. We often have current or past clients stopping by our lab to ask a follow-up question or just say hello. We are also a member of Naturally Boulder, a natural products community, where we frequent networking events and work with several other members (so many start-ups!) on exciting projects. Most recently, we have celebrated becoming a B Corp and evaluating how our practices impact our employees, our community, the environment, and our customers.

Make sure to visit our Resources page to stay up-to-date with the natural products industry and view other companies that can help get your products to market! 

about us

Our Team


Dan Heiges

BS Food Science & Technology, University of Maryland

Dan has been in the natural and organic food industry for over 25 years and has expertise in product development, operational efficiency, manufacturing quality, and process improvement. He has developed well over 3,000 products for a variety of companies, ranging from start-ups to multinational corporations including ALTAR Herbal Martini, Guiltless Gourmet, Frito-Lay, Kroger, Made In Nature, Oh Baby Foods, Rhythm Superfoods, Sprout Baby Food, Whole Foods and Wild Oats. While at Wild Oats, Dan was integral in increasing sales of their private label brand from $41 million to $115 million in 3 years by introducing or re-launching over 2,000 SKUs. One of Dan's favorite projects was helping celebrity chef Tyler Florence bring his concept of organic gourmet baby food to market. In just 3 years, Dan helped Sprout Foods grow from just a few handwritten recipes to a $30 million company.


Claire Burnett

BS Food Science, University of Massachusetts
MS Food Science, Colorado State University

25+ years of food industry experience with concentration in the area of product development taking concepts from bench top through full scale production and market roll out. Involvement includes prototype development, formula reverse engineering, cost reductions, third party audits, ingredient functionality, ingredient research and sourcing, labeling/regulatory review, employee training, contract manufacturer relationships, food safety, and quality control.

Her history includes working with many established food companies including Nabisco, Budweiser, Hope Foods, Boulder Brands, Udi’s Gluten Free Foods, White Wave, Fresca Foods, Larabar, Epicurean Butter, Wild Oats Markets, Leprino Foods, Frontier Natural Brands, and Lightlife Foods. 


Connor Link

BA Honors History and English, University of Colorado, Boulder

Connor has extensive experience in the food industry from Executive Chef at Leaf Vegetarian Restaurant and Kitchen Manager at Avery Brewing Company, to Editor for New Hope Natural Media. He brings a deep understanding of the culinary and food science world along with a fascination of learning new and exciting ways to innovate products for our clients. His specialties include vegetarian, vegan, allergen-free and fermented foods.


Rebecca Anderson

BA Hons French and Business, Newcastle University, UK
Leiths Diploma in Food and Wine, Leiths, London

After graduating from culinary school, Rebecca worked as a chef onboard private yachts before moving to Colorado and becoming a buyer for Whole Foods. Bringing her culinary experience to product development, her areas of expertise include baking, special diets, and nutrition bars.


Brad Burger

MSW, Aurora University
Psychology and Sociology, BA Carthage College

Brad brings 15 years of experience working for nonprofit organizations and food start-ups overseeing anything from international food-aid programs to ingredient procurement to product development to retail sales. Brad has worked with small- to mid-sized farmers, ranchers and food producers in the San Francisco Bay Area, Washington D.C., Chesapeake Bay and Colorado Front Range. In these environments, he demonstrated his ability to manage projects and staff while growing and fostering relationships with stakeholders.


Becky Conces

BS Dietetics, Western Michigan University

Becky brings over 20 years of diverse experience in the food and nutrition industry to Natural Development. Specializing in quality assurance system set-up and management, Becky provides support in areas such as regulatory compliance, process efficiency, cost optimization, procurement, logistics, line design, scale-up and R&D. She is certified in PCQI and HACCP and is also a SQF Practitioner. Her resume includes a variety of companies and products, start-up to corporate, sweet to savory, such as Kellogg’s, Otis Spunkmeyer, Rhythm Superfoods, YumEarth, Rip Van Wafels, Kettle & Fire and Nuttzo. 

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Brian Strickland

Le Cordon Bleu Culinary Programme

With 17+ years of experience in culinary manufacturing and additional years of restaurant experience, Brian has worked all facets of the culinary production environment. He received his culinary degree at Le Cordon Bleu and went on to work with Blue Moose of Boulder for many years. Brian held many positions at Blue Moose of Boulder, eventually becoming Operations Manager, helping them grow across the Front Range and beyond. He joined the Natural Development team after working with Helix Foods where he was focused on R&D and the full-scale production of a small startup.


Trey Brusio

AAS Culinary Arts, Johnson & Wales University
BS Food Science, University of Maryland

From Caribbean resorts to BBQ joints, Trey brings a wide array of culinary experience to the team. He also has experience developing prototypes, product and process matching, as well as cost reduction for a variety of established food companies. Trey has a passion for innovation and creativity within the world of food. He is both HACCP and PCQI certified. His areas of expertise are snack foods, specialty foods, and packaged RTE foods.


Haley Richardson

BS Food Science and Technology, University of Arkansas

Haley has varied experience in the food industry including product development, food safety, food microbiology, and recipe development. The bulk of her experience and passion is within R&D working on product development. Past product work has ranged from baked beans to carbonated beverages and brand licensing opportunities, including soda-flavored baked beans!  Haley enjoys the challenge of taking a product from concept to commercialization. She also enjoys market research and staying up to date on the latest flavor trends and innovations. She is certified in HACCP and her previous experiences come from companies including Danone, Dr Pepper Snapple Group, and Del Monte.