Erick Vera, Founder & CEO
Little Inca

Gama spoke to Erick, Founder & CEO at Little Inca.

 

What inspired you to create Little Inca, and how did you bring your passion for authentic Peruvian food to the brand?

This venture started with growing quinoa in the Peruvian Andes, long before the world discovered quinoa as a superfood. I grew up knowing quinoa as a deeply nourishing, trusted food – a “super-grain” that families have relied on for centuries. Little Inca was born from a desire to bridge the gap between my heritage and modern baby nutrition, combining ancient Andean wisdom with rigorous science. I wanted to ensure that the ‘gold of the Incas’ could support the vital developmental milestones of children everywhere, bringing a piece of my home to the global nursery.

 

What was one of the most unexpected challenges you encountered while building Little Inca, and how did you overcome it?

One of the biggest surprises was the sheer complexity of creating baby food that is both nutritionally complete and compliant with the world’s strictest regulations. Standards – especially regarding heavy metals – are incredibly demanding, and rightly so. We overcame this by going well beyond basic compliance. We source our ingredients with extreme care, produce in Europe under stringent EU regulations, and partner with independent laboratories to test every single ingredient extensively. This process is about honouring the responsibility we have to the next generation: it took immense persistence, but it shaped Little Inca into a brand built on uncompromising trust.

 

As a founder, how did you approach creating a unique brand identity in a competitive food market?

I focused on authenticity and transparency. Little Inca is rooted in real heritage, science and purpose. We leaned into our Andean origins and our scientific partnerships to articulate our key messages, supporting parents through the often-daunting weaning journey. That commitment to education and clarity has helped us stand out in a crowded category.

 

What key advice would you give to other entrepreneurs looking to grow a disruptive food business, especially one with a health focus?

Start with integrity and stay close to your core mission. My advice is to back your passion with data and surround yourself with experts who can guide you through challenging times. In the health space, credibility is your most valuable currency, so positioning your brand with real facts can be a game-changer.