Taste Radio

When Jen Liao and Caleb Wang saw their dream business in peril, they froze. The reaction, it turns out, was brilliant. Liao and Wang are the founders of XCJ, a surging brand of frozen foods inspired by Chinese street cuisine. The couple, former corporate executives, launched XCJ as a Seattle-area restaurant in 2018 and it quickly became a popular destination among local residents thanks to its authentic Chinese soup dumplings. Yet its early momentum was threatened by the rise of Covid-19; in response, Liao and Wang stopped serving hot takeout meals and instead began delivering bags of frozen dumplings for consumers to prepare at home. The dumplings quickly became a cult hit within the region and within a matter of months, XCJ expanded distribution nationally. The company has since established a frozen logistics network with warehouses across the U.S. that allows it to ship millions of its critically praised dumplings direct to customers from coast-to-coast. XCJ also expanded its offerings to include lamb, beef and chicken BBQ skewers, as well as sauces and a recently introduced ice cream line inspired by Chinese flavors. In this interview, Liao discussed her and Wang's decision to enter the restaurant business, despite having no prior experience, and how XCJ cultivated consumer interest in the frozen dumplings. She also spoke about why self-manufacturing was the only path forward and how they are managing multiple business divisions while continuing to grow and maintain quality standards. Show notes: 0:42: Interview: Jen Liao, Co-Founder, XCJ – Taste Radio editor Ray Latif spoke with Liao about her brand's shorthand name and meaning, swapped Seattle area restaurant recommendations and touched on the launch of XCJ ice cream. She also explained how the company utilized Facebook and WeChat to build consumer awareness and interest for XCJ's frozen dumplings, unusual ways of distributing food to customers early on, the importance of educating consumers on food preparation and whether domestic production has an impact on perception and marketing. Later, she spoke about how XCJ splits responsibilities and manages disagreements among its founders and leaders, how the company is crafting a new look for the brand and how growing interest in AAPI food and culture factors into the rebrand. Brands in this episode: XCJ, Omsom, Fly By Jing

Their primary competitors are multinational corporations with massive marketing budgets, highly experienced sales teams and distribution reach that stretches from coast to coast. So, how is it that Crafthouse Cocktails is beating the giants at every turn? Co-founder Charles Joly, a celebrated bartender and an influential figure in the emerging international cocktail movement, developed Crafthouse in 2013 and in doing so helped pioneer what is now a booming ready-to-drink (RTD) cocktail category. The brand markets small-batch bottled cocktails made with all-natural and high quality ingredients and are designed to replicate the quality of drinks served at the world's best bars. In the nine years since its debut, Crafthouse has expanded distribution of its products, which include a Moscow Mule, Paloma, Pineapple Daiquiri, Rum Old Fashioned and Smoky Margarita, to 23 states. Available in 200 mL screw top cans, 750 mL swing-top bottles and a 1.75 L bag-in-box package, the cocktails are carried by Walmart, Wegmans, Total Wine and More, Binny's Beverage and Whole Foods, among other retailers. The brand is also available at several theme parks and outdoor venues while its Gold Rush variety is available in all Amtrak dining cars across the U.S. Amid rising consumer demand for RTD cocktails and an increasingly crowded category, Crafthouse is distinguishing itself via quality, consistency and variety. In an interview featured in this episode, Joly discussed the brand's emphasis on differentiation, the impact of his experience and reputation in the brand's development, how a focus on quality helped establish and cement the company's relationships with retail buyers, and his perspective on the parallels between bartending and entrepreneurship. Show notes: 0:45: Interview: Charles Joly, Co-Founder, Crafthouse Cocktails – Taste Radio editor Ray Latif sat down with Joly at the 2022 Tales of The Cocktail conference where they chatted about 20-plus year career as a bartender and bar consultant, why ice shouldn't be overlooked in cocktails and his consistent attendance at Tales. He also spoke about why the creation of Crafthouse "was so simple and so complex," the challenge in finding a co-packer that was aligned with the brand's quality standards and how the company is navigating a flood of new RTD cocktail brands coming to market. Later, he explained how Crafthouse was prepared for an explosion of consumer demand at the outset of the pandemic, why he believes that "cream will rise to the top" in the category, how he advises retail buyers about assembling an assortment of cocktail brands and why he credits taste, first and foremost, to the company's success in landing high-profile placements and partnerships. Brands in this episode: Crafthouse Cocktails, Abstract Ice, Skinnygirl, Ketel One

Mustard-based donuts, beer-infused sneakers, cheese cocktails… No, this episode isn't about trying to gross you out. Rather, the hosts discuss recent marketing campaigns, collaborations and limited-edition merchandise involving legacy and small brands and how each is attempting to strike a chord with target consumers. They also highlight BevNET articles about a major beverage deal and new funding for a specialty retail chain, riff on a suds-inspired day of celebration and chat about notable new products including premium canned tea, a conglomerate's foray into spicy sauces and sake cocktails. This episode also features an interview with Dr. Emma Walker, the master blender for Johnnie Walker, for a ten-pack of questions about her trailblazing role and the future of the iconic Scotch whisky brand. Show notes: 0:48: Everyone Loves Guinness (Well…), The Good, The Bad And The Weird, Do We Need A Store For That? – The show opens with a chat about Ray's passion for a certain Irish beer brand, before the hosts reviewed Velveeta's attempt to mix in, Aura Bora's "secret menu," Heineken's odd kicks, why French's is imploring consumers "taste the tang" at breakfast and Tito's middle finger to the canned cocktail category. They also briefly discuss PepsiCo's new and exclusive distribution deal with Celsius and a capital raise for non-alcoholic beverage retailer Boisson, plus highlight peanut butter-stuffed dates and "choco nuts" and a new line of premium condiments from Heinz. 32:20: Dr. Emma Walker, Master Blender, Johnnie Walker – Dr. Walker sat down with Ray at the 2022 Tales of the Cocktail conference, for an expansive conversation about her work with Johnnie Walker, including her leadership style and stewardship of the brand, her thoughtful way of communicating with colleagues and consumers and her perspective on being a trailblazer for women in the whiskey business. Brands in this episode: Athletic Brewing Co., Guinness, Dogfish Head, Trillium Brewing, Oat Haus, Truff, Velveeta, Fishwife, Fly By Jing, Milk Bar, Aura Bora, Heineken, French's, Paqui, Tito's, Reishi Tea, Italicus, Savoia, Celsius, Mike's Hot Honey, Momofuku, Heinz, Motto, Rollin' & Bowlin', Joolies, Pocket Latte, Ysidro, Johnnie Walker

The revolution may not be televised, but if it's up to Heather Terry, it will be farmed. A veteran entrepreneur and business advisor, Terry is the founder of GoodSam Foods, a food brand focused on combating climate change through regenerative agriculture. Launched in 2020, GoodSam's central thesis is that by empowering small farms to adopt systems that improve soil health, increase biodiversity and sequester carbon, people and the planet will benefit for generations to come. GoodSam markets several product lines, including chocolate bars, candy coated nuts and baking mixes, all of which incorporate ingredients sourced from small farms that utilize regenerative growing methods. GoodSam products are currently available on Thrive Market, Amazon and the brand's website, and the company is planning for brick and mortar retail distribution in the fall 2022. As the brand scales, Terry is employing lessons learned from her first startup, organic chocolate brand NibMor. She's using the experience, along with several years as a mentor and consultant to early-stage food entrepreneurs, to accelerate growth while minimizing the mistakes. In an interview featured in this episode, Terry spoke about making the transition from an acting career in film and television to entrepreneurship, why acknowledging a lack of business acumen was important in NibMor's early years, and why a brand's "North Star '' should guide every decision. She also explained why adhering to GoodSam's mission is paramount to its operational strategy and how the company aligns with consumers and retailers that embrace its vision. Show notes: 0:42: Interview: Heather Terry, Founder & CEO, GoodSam Foods - Terry and Taste Radio editor Ray Latif recalled their short interview at NOSH Live Summer 2022 and why visiting New York City can be cumbersome. She also discussed the origins of NibMor and why having a co-founder and CFO were critical to the brand's development and why it's important for entrepreneurs to consider the potential size of their businesses. Later, she explained why she got back into the food industry as a founder, building a team of veteran executives, why GoodSam markets a variety of products despite being an early-stage company, and her perspective on a rising tide for brands focused on regenerative agriculture. Brands in this episode: NibMor, GoodSam Foods, Taza Chocolate, Nuttzo

It's fair to say that brothers Charlie and Andy Nelson are ambitious entrepreneurs. "Take over the world" was an actual phrase in their first business plan. And since resurrecting Nelson's Green Brier Distillery, a company founded by their great-great-great grandfather in the 1800s, they've envisioned a future in which the brand's Tennessee whiskey, which was once one of the best known in America, is again among the biggest names in the spirits business. Although their ultimate goal remains the same, the strategy has evolved. Years of planning, refining and building have come with tempered expectations in terms of the time and resources required to achieve their vision. And that's okay, they'll tell you. Charlie and Andy's accomplishments this far has been recognized by one of the largest beverage companies in the world, Constellation Brands, which first invested in Nelson's Green Brier Distillery in 2016 and acquired a majority stake in the company three years later. In an interview recorded on location at annual spirits convention Tales of the Cocktail, the Nelson brothers spoke about their interest in bringing back to life their ancestor's brand, why it was imperative to align with industry experts and how to bring them into the fold and why they never wanted to be the smartest people in the room when starting the company. They also explained why they turned down millions of dollars during one of their first funding rounds, the critical impact of having a brick and mortar home for Nelson's Green Brier Distillery and how they are adjusting to new roles and responsibilities since Constellation's investment. Show notes: 0:42: Interview: Charlie & Andy Nelson, Co-Founders, Nelson's Green Brier Distillery – Taste Radio editor Ray Latif met with the Nelson Brothers at the Ritz Carlton New Orleans where they chatted about their first meeting in New York City before Charlie shared a brief history of the brand and Andy shared the best place for honky tonk music and fried baloney sandwiches in their hometown of Nashville. They also spoke about the research and planning they undertook prior to launching Nelson's Green Brier Distillery, how thoughtful networking was critical to identifying brand partners and advisors and how their father helped address a challenging funding decision. Later, they explained how the opening of their Nashville distillery validated the company in the eyes of some potential investors and strategic partners, how they assessed Constellation's offer to invest and eventually acquire a controlling stake in the company and why giant killers need to be patient. Brands in this episode: Nelson's Green Brier Distillery, Angel's Envy, Jack Daniel's

In this episode, BevNET reporter Brad Avery joined Taste Radio's regular hosts and discussed his recent article about an innovative "scent-flavored hydration system" that is making inroads in the U.S. They also spoke about 7-Eleven's embrace of upstart brands and shared personal takes on several new products, including grain-free donuts and spicy (if not NOSH-y) potato chips. Also in this podcast: a brief recap of annual cocktail convention Tales of The Cocktail and the latest edition of The Maxi Minutes. Show notes: 0:48: We're All About The Hot, Hot, Hot. Tasty Treats Also Please Us. Brad Has Accepted The Challenge. – The hosts chatted about New Orleans, the site of the 2022 Tales of The Cocktail event, beignet-flavored beverages and PepsiCo's recent investment in a brand of refillable water bottles and scented "flavor" pods. They also discussed the ascendance of grain-free snack and bakery brand Soozy's, the market launch of a traditional salsa and new beverage brand with a proprietary sweetener blend. Oh, and Brad committed to setting his mouth on fire. 26:45: An On The Ground Report From Tales – Ray discussed takeaways from Tales of The Cocktail, which was held from July 24-29 in New Orleans. Notably, the convention highlighted the restaurant and spirit industry's continued focus on premium brands and ingredients, low and no ABV cocktails and ethnic spirits easing their way onto bar backs and liquor store shelves. 30:40: The Maxi Minutes, Part 5 – LDR Ventures co-founder Maxine Kozler Koven discussed effective ways for brands to achieve a high rate of sell through, tips on aligning with merchandising and demo agencies, and the value of having experienced industry professionals on your team (especially when courting investors). Brands in this episode: PulpoLoco Sangria, Ohza, Agua Bonita, Freestyle Snacks, Honey Bunchies, Chunk Nibbles, Tosi, Soozy's, Tia Lupita, Oat Haus, Pringles, The Good Crisp, Paqui, Simple Mills, Inura, Faubourg Brewing Company, Italicus, iichiko, Campari, Wild Turkey, Crafthouse Cocktails, Batch & Bottle, Hendrick's Gin, Glenfiddich, Perrier, Nelson's Greenbrier Distillery, Johnnie Walker

There were a few chuckles when Morgan McLachlan launched her first spirit brand, a vodka crafted from California clementines. Yet, while its novelty may have amused some in the beverage alcohol industry, the product represented a foundation for her now acclaimed distilling philosophy, which is focused on botanical-based spirits. The co-founder, chief product officer and master distiller of Los Angeles-based brand AMASS, Morgan describes the company as born out of "a desire for quotidian pleasures made better by plants." Launched in 2018, AMASS produces a variety of spirits, including its flagship dry gin, and in recent years extended into hard seltzers as well as personal care and beauty products, such as liquid soap, hand sanitizer and candles. Earlier this year, McLachlan introduced De Soi, a line of sparkling ready-to-drink non-alcoholic apéritifs. Co-founded by global pop star Katy Perry, De Soi was designed as a brand for mindful, yet also refined, consumption. The line includes three expressions each made with botanicals like blackcurrant, birch and yuzu and functional ingredients, including reishi mushroom, ashwagandha and maca. In an interview featured in this episode, McLachlan spoke about her transition from a career in the film industry to the spirits business and how the former guided her focus on creative distilling methods. She also discussed how AMASS developed its distinctive branding and positioning, the company's decision to incorporate lifestyle products into its portfolio, how De Soi is an expression of a new phase in her life and the origins of her partnership with Katy Perry. Show notes: 0:42: Interview: Morgan McLachlan, Co-Founder/Master Distiller, AMASS and Co-Founder, De Soi – McLachlan and Taste Radio editor Ray Latif riffed on the latter's pronunciation skills before discussing an industry honor bestowed upon the entrepreneur, exploring Los Angeles' micro-climates and why she decided to distill citrus for her first spirit. She also discussed how she applied her experience growing up in an artistic family into distilling, how blurring beverage categories has impacted drinking culture, how she joined AMASS as a co-founder and helped establish its positioning as both luxury and accessible. Later, she discussed the expansion of the AMASS portfolio, the launch of and roadmap for the distillery's RTD cocktails, why De Soi was established as an independent brand, the formulation of products and how Katy Perry is involved in planning and operations for the upstart company. Brands in this episode: AMASS, De Soi

When prominent beverage investor and entrepreneur Clayton Christopher calls your brand "a winner," you're probably doing a few things right. And in the case of Onda, a premium tequila seltzer brand, the description seems spot on. Christopher's praise came after he joined as a board member and equity shareholder in 2021 as part of a $5 million Series A funding round. At the time, he noted "the potential of the category, the positioning of the brand and the strength of the team" as key reasons for his investment. Packaged in bright orange 12 oz. slim cans, Onda is made from a blend of blanco tequila, sparkling water and real fruit juice. Available in eight flavors, each can contains 5% ABV, 100 calories and no added sugar. Last year, Onda expanded distribution to over 10,000 retail accounts in 31 states, including Publix, Total Wine, Trader Joe's, Whole Foods, Walmart, Costco, Safeway, Albertsons and BevMo. Onda achieved over 700% growth in 2021 and emerged as the third-best selling brand of tequila-based seltzers, according to Nielsen data. In June, Onda announced a $12.5 million growth round led by existing investors, including Christopher, investment firm Aria Growth Partners, venture platform 25madison and several high-profile athletes, musicians and entertainers. In an interview featured in this episode, Onda co-founder and CEO Noah Gray talked about Onda's origins as a "trade up" concept and how a confluence of premium ingredients and striking package design have resulted in strong consumer trial and repurchase. He also explained what up-and-down-the-street sales informed the team about effective retailing and merchandising and how he landed meetings with and won over high-profile investors, including Christopher and former President & CEO of Moët Hennessy Jim Clerkin. Show notes: 0:42: Interview: Noah Gray, Co-Founder & CEO, Onda – Gray spoke with Taste Radio editor Ray Latif about his unexpected career in the beverage alcohol business, how a recent tweet encapsulates Onda's genesis, aligning liquid and package harmoniously and why the products are positioned as an affordable luxury. He also discussed how, disrupted by the onset of the pandemic, Onda pivoted its retail launch strategy to door-to-door sales model, and the importance of optimizing merchandising in driving velocity. Later, Gray explained how Onda assesses a growing pool of tequila seltzer brands, attracting industry veterans to a young company and how the team determined capital needs and the most effective ways to deploy new funding. Brands in this episode: Onda, Sweet Leaf Tea, Deep Eddy Vodka

Taste Radio's hosts discussed several recently announced collaborations, including those of high-profile drink brands that have aligned to create new RTD cocktails, a well-known entertainer and an upstart energy drink company and a humanitarian initiative that connects with better-for-you brands. They also chatted about notable new products, including a line of shelf-stable tamales, NA wine and beer and a protein bar with a somewhat odd name. Show notes: 0:52: It Wasn't Intended To Be A "Gotcha." The Uniform, Upgraded. Cookies Make Ray Happy. – After a brief chat about the perpetual problem of uneven heating and cooling in offices, Ray puts John on the spot about a prediction that came true and the hosts collectively spoke about what moves their needles for canned cocktails. They also praised UNSTUCK, an initiative that connects leading CPG brands with suppliers that hire refugees, offered mixed opinions about a brand-centric music video and lauded innovative new products, in particular an amaretto-flavored cola, spiked aguas frescas and soft, doughy cookies. Brands in this episode: Coca-Cola, Jack Daniel's, Frecsa, Simply, Vita Coco, Captain Morgan, Topo Chico, Chobani, That's it, La Colombe, GoodPop, Petit Pot, Pitaya Foods, Joyburst, Gruvi, Visitor Beer, Fillo's, A Dozen Cousins, Calidad, Jambar, Powerbar, Ghia, Brooklyn Cannery, Bell's Cookie Co.

Ten years ago, Alison Cayne opened a cooking school in New York City called Haven's Kitchen. The goal was simple: help local residents learn how to make better food at home and enjoy doing it. Although the pandemic forced the school to shut its doors in 2020, the mission of Haven's Kitchen lives on in the form of an eponymous consumer brand of refrigerated sauces. Available in eight globally-inspired flavors, including Golden Turmeric Tahini, Edamame Green Goddess and Herby Chimichurri, the sauces are packaged in transparent, squeezable eco-friendly pouches. The products debuted in 2018 and are now available in over 2,000 locations, including at Whole Foods, Target, Sprouts, Giant and Foxtrot. Much of the retail growth has come over the past two years and reflects the brand's surging sales: a 500% year-over-year increase in 2020 and +80% in 2021. In an interview featured in this episode, Cayne spoke about the origins of Haven's Kitchen, the impact of the brand's innovative packaging and striking label design on trial, why emphasizing use case and occasion is critical for consumer adoption and repurchase and how effective merchandising of the products has enabled it to become "the ultimate basket builder." She also explained how to use anecdotal data effectively when pitching to retail buyers, navigating the challenge of uneven retail pricing and how she found a co-packer that would invest in the brand's future. Show notes: 0:42: Interview: Alison Cayne, Founder & CEO, Haven's Kitchen – Taste Radio editor Ray Latif met with Cayne at Haven's Kitchen's test kitchen and office in the Soho neighborhood of Manhattan where they chatted about nostalgic snacks, her team's desire to return to an IRL work setting and Whole Foods' influence on the launch of Haven's Kitchen sauces. She also explained the reason behind the brand name, how the company successfully broke traditional rules of branding and package design, educating mainstream consumers about esoteric flavors and why Chobani's head of innovation told her to stop innovating. Later, she spoke about how an argument with her partner led to an emphasis on gross margin, why she's bullish on Target, despite the chain's pricing strategy, and why her podcast has been beneficial to her education about the food industry. Brands in this episode: Haven's Kitchen, SOMOS Foods, Kind Snacks, Cholula, Chobani, A Dozen Cousins, Sabra, Perfect Snacks, Lucky Charms, Snickers, Ithaca Hummus, Spudsy, Sir Kensington's, Momofuku

This special edition of Taste Radio highlights actionable insights and advice from interviews with six founders, creators and leaders who joined us on the show during the first half of 2022. Our guests include Todd Carmichael, Co-Founder, La Colombe & Loftiwater; Zoe Feldman, GM of Consumer, Momofuku; Adam Bremen, Founder, Keto Krisp; Annie Ryu, Founder/CEO, Jack & Annie's; Sandro Roco, Founder & CEO, Sanzo; and Kat Cole, President & COO, Athletic Greens. Show notes: 0:44: Interview: Todd Carmichael, Co-Founder, La Colombe & Loftiwater – We kick things off with La Colombe co-founder Todd Carmichael who has turned his attention from coffee to sparkling water with his latest venture, Loftiwater. In this clip, pulled from our episode published on January 4, Todd spoke about the origins of the brand name, the value of hard work, how he landed on sparkling water as the basis for his next beverage brand and why he chose to build a production facility rather than work with a co-manufacturer. 10:28: Interview: Zoe Feldman, GM of Consumer, Momofuku – Our next clip is pulled from an episode featured on May 17 and features Zoe Feldman, the GM of Consumer for acclaimed and influential restaurant group Momofuku. Zoe discussed the importance of maintaining perspective, the reason she only hires "Swiss Army knives," her emphasis on building contingencies into the company's operational strategy and why she maintains an "open book, open door" policy. 19:06: Interview: Adam Bremen, Founder, Keto Krisp – We continue with a clip from our episode published on February 1, which features an interview with Adam Bremen, the founder of fast-growing snack bar brand Keto Krisp. Adam explained the importance of "getting outside of our comfort zones" and how it led to his passion for surfing, why he wasn't overly concerned about the challenges of entrepreneurship in the food industry and why he always "puts himself in the [retail] buyer's shoes. 27:07: Interview: Annie Ryu, Founder/CEO, Jack & Annie's – Next up is a clip from an episode published on January 11, which featured an interview with Annie Ryu, the founder and CEO of The Jackfruit Company and sister brand Jack & Annie's. Annie explained the special nature of jackfruit, identifying the right messaging to attract retail buyers and consumers and what she's learned about entrepreneurship and the value of persistence. 33:01: Interview: Sandro Roco, Founder & CEO, Sanzo – The episode continues with Sandro Roco, the founder and CEO of fast-growing Asian-inspired sparkling water brand Sanzo. In this clip, from an episode published on March 22, Sandro explained the impact of well-known culinary personalities on his decision to start a beverage brand, how he identified addressable white space in the sparkling water category and why "hitting quickly" is important for an early-stage drink company. 41:47: Interview: Kat Cole, President & COO, Athletic Greens – Finally, we hear from Kat Cole, the president and COO of rapidly growing wellness brand Athletic Greens. Cole spoke with us in an episode published on February 15, and in this clip she discussed her funding strategy as an angel investor, why she urges entrepreneurs to find a "minimum viable community" and how she efficiently consumes large amounts of information using a variety of ways and sources. Brands in this episode: La Colombe, Loftiwater, Momofuku, Sanzo, Jack & Annie's, Keto Krisp, Athletic Greens, Fly By Jing, Omsom, Nguyen Coffee Supply, Chobani

Taste Radio's hosts riffed on Bang founder/CEO Jack Owoc's unforgettable stage appearance at BevNET Live Summer 2022, M&A headlines in the business of beer and food, why it's important to stay connected to our newsrooms and notable new products, including pickle-infused hummus and a fizzy drink inspired by the flavors of Korean cuisine. We also feature our latest edition of The Maxi Minutes for a conversation about what investors don't want to hear in a pitch. Show notes: 0:52: A Free Tee, John Was Glued To His Screen, Three Stars… And Vegan, Steaming At Home – The episode opens with a reminder on how to get a free Taste Radio t-shirt (hint: it's really easy), a less-than-craven take on a 'bang' up interview and how Jacqui convinced Ray that Michelin might have it right when it comes to a high-end restaurant. The hosts also discussed the recent acquisition of two well-known brands, why samples are really helpful and why Ray is excited about coming back to BevNET HQ. 26:25: The Maxi Minutes, Part 4 – Maxine Kozler Koven, the co-managing director of Los Angeles-based investment firm LDR Ventures, advised listeners on what not to say to a potential investor and also tackles the timely topic of supply chain challenges and how to address them with your funding partners. Brands in this episode: Bang Energy, Clif Bar, Stone Brewing, Soultopia, Teaonic, Parch, Halmi, Berry Bissap, Vermont Smoke & Cure, Razorwire Energy, Ithaca Hummus, Grillo's, Snow Days, Wholly Veggie, FOMO Baking Co., Ruani

When Ibraheem Basir launched A Dozen Cousins in 2018, retail buyers questioned the marketability of the brand's first products, a line of premium-positioned cooked beans. Four years later, those buyers are asking a different question: "How do we keep up with consumer demand?" A former marketing executive with General Mills, Basir founded A Dozen Cousins to increase accessibility of better-for-you food within Black and Latino communities via healthy ingredients, authentic seasonings and convenient preparation. Available in varieties such as Mexican Cowboy Pinto Beans and Trini Chickpea Curry, the beans are packaged in microwavable pouches that can be heated in 60 seconds. As A Dozen Cousins expanded distribution, the brand found traction with a broad variety of consumers seeking a quick, flavorful meal or side dish. The company has since added two complementary product lines – bone-broth cooked rice and seasoning sauces for rice and meat dishes – and widened its presence in stores across retail channels, including Whole Foods, Walmart, Trader Joes, Kroger and REI. In an interview featured in this episode, Basir spoke about how the brand's initial focus has evolved, working with co-manufacturing partners to ensure quality standards, why sampling was critical to its development and why keeping a foot in the familiar is a key tenet of its innovation strategy. He also explained why A Dozen Cousins is relatively quiet about raising capital and shared his take on improved opportunities and continuing challenges for BIPOC food entrepreneurs. Show notes: 0:42: Interview: Ibraheem Basir, Founder & CEO, A Dozen Cousins – Basir spoke with Taste Radio editor Ray Latif at NOSH Live Summer 2022 where they discussed their shared experience growing up in large families, alternate names for A Dozen Cousins and how the brand addresses "two different levels" of consumer needs. Basir also spoke about how he prepared for a national launch at Whole Foods while the brand was still in its infancy, the impact of his experience as an employee at a large food conglomerate, what social media taught the company about the unexpected ways consumers used the beans and what moved the needle for retail buyers that were initially skeptical about the brand. Later, he explained why the launch of A Dozen Cousins' rice was about creating something "additive" to the category, why he wants the brand to be "in the middle of the spectrum" when it comes to innovation, the reason the company isn't vocal about funding and why he points to the lack of "insider knowledge" as a hurdle for BIPOC founders. Brands in this episode: A Dozen Cousins, Annie's

It's rare for an entrepreneurial food or beverage brand to generate a billion dollars in annual revenue. Yet that hasn't kept ambitious founders from envisioning a 10-figure future for their companies. Yanni Hufnagel, the founder and CEO of Lemon Perfect, is one of those aspiring leaders, and based on the trajectory for his brand this far, he has a realistic shot. Launched in 2018, Lemon Perfect markets a line of low-calorie, lemon-flavored water. Positioned as hydration beverages, the USDA certified organic drinks come in seven varieties each sweetened with a blend of erythritol and stevia and containing five calories per 12 oz. bottle. Available nationwide at Publix, Kroger, Whole Foods and Ralph's, Lemon Perfect anticipates over $60 million in sales and a retail footprint of over 40,000 doors by the end of 2022 as it expands into Costco, CVS, Walmart and Target. Earlier this year, the company closed on a $31 million Series A funding round that included a high-profile roster of celebrity investors headlined by music icon Beyoncé Knowles-Carter. The recent financing brought Lemon Perfect's total funding to $42.2 million and a valuation of over $100 million. In an interview featured in this episode, Hufnagel spoke about his overarching vision for Lemon Perfect, the parallels between coaching college basketball and running a beverage company, why nailing "the big decisions" has been critical to the brand's development and how his perspective on gross margin has evolved. He also explained why Lemon Perfect has invested heavily in field sales, how he cultivated a culture of hustle and commitment and why he says that he's never sold the brand to an investor. Show notes: 0:42: Interview: Yanni Hufnagel, Founder & CEO, Lemon Perfect – Before diving into Lemon Perfect's backstory, Hufnagel and Taste Radio editor Ray Latif chatted about the entrepreneur's Instagram handle, his brief flirtation with investment banking and the origin of the brand's name. Hufnagel also discussed the simplicity of Lemon Perfect's ingredients, how he got up to speed in the beverage industry (hint: a certain podcast was key), his counterintuitive advice about gross margin for early-stage brands, why moving to a shelf-stable formulation was instrumental in the brand's growth and why not hiring a CEO was one of the best decisions he's made. Later, he explained why Lemon Perfect's unit economics make it highly attractive to investors, his praise (and acronyms) for hard work and why "being great fiduciary of a capital" is a point of pride. Brands in this episode: Lemon Perfect, Vitaminwater, Bai, Vita Coco

Taste Radio's hosts reflected on the return of BevNET and NOSH's summer events to New York City, the accessibility of admired brand leaders and top retail executives at NOSH Live, the camaraderie among entrepreneurs meeting each other for the first time in person at BevNET Live and why taste and story inspired the strongest reactions for judges in the events' brand competitions. Show notes: 0:40: Chelsiron, Jacqui's A Pitch Slam Pro, Content Is Still King, Brownies Are The Best – Convening on the stage after day one of BevNET Live, the hosts chatted about Jacqui's first time judging the New Beverage Showdown, the quality of speaker panels and presentations at the events and the triumph of an adaptogenic brownie brand. Mike also praised the communication skills of New Beverage Showdown semifinalists and Ray expressed his admiration for an innovative cocktail brand. Brands in this episode: Wild Fizz Kombucha, Plink, Perfy, Aura Bora, Saffron Road, Mid-Day Squares, Sweet Loren's, Jeni's Ice Cream, Orgain, Culture Pop, Poppi, Ruani, SOMI Energy, Everything Cheeze, Straightaway Cocktails

What do adaptogens, nootropics and botanicals have to do with the future of social drinking? If you ask Kin Euphorics co-founder and CEO Jen Batchelor, the answer is "quite a bit." And, based on Kin's trajectory, it's hard to argue with her. Founded in 2017, Kin Euphorics is based on the idea that there needed to be a better-for-you alternative to alcohol when decompressing after work or enjoying a night out with friends. Available in five SKUs tied to distinct use occasions, the beverages are formulated with functional ingredients said to enhance mood and relieve stress, including, depending on variety, Rhodiola Rosea, 5-HTP, Gaba and L-Theanine. Since its inception, Kin has raised over $10 million dollars in venture capital, a figure that reflects the brand's remarkable growth, particularly via e-commerce. While 90% of the company's revenue is currently derived from direct-to-consumer sales, Kin is in the midst of an aggressive push into brick and mortar retail. The company recently announced the hires of three former Fever-Tree executives tasked with expanding distribution of the brand into large retailers in all channels of trade. In an interview featured in this episode, Batchelor discussed the inspiration for and development of Kin, why the brand adopted "euphorics" as part of its branding despite the word's association with drug culture, how Soylent provided a rough template for the company's business strategy and the brand's association with sober-curious lifestyles. She also explained how Kin has built an effective D2C strategy, applying learnings from success at upscale retailer Erewhon to other chains, and how she views me-too brands that have emerged in recent years. Show notes: 0:49: Interview: Jen Batchelor, Co-Founder & CEO, Kin Euphorics – Taste Radio editor Ray Latif spoke with Batchelor about Kin's recent company retreat, the impact that growing up in Saudi Arabia had on her belief system, how she weaved together cultural experiences and Ayurvedic methodology into the creation of the brand and why, despite its unconventional positioning, traditional business fundamentals have been critical to Kin's development. She also explained how Kin became an "accidental D2C brand," how supermodel Bella Hadid became an investor and partner, the ambitious goals for the company's new commercial team, and why Batchelor is enthusiastic about some emerging non-alcoholic social brands — and less so about others. Brands in this episode: Kin Euphorics, Soylent, Ghia

Before country music star Brad Paisley embarked on his 2022 global tour, he had to pack a few things. Namely, 90 or so barrels of bourbon. A Grammy award-winning singer regarded as one of genre's most talented solo artists, Paisley is also the founder of American Highway Reserve, a limited-edition whiskey brand he developed in collaboration with Bardstown Bourbon Company. The brand gets its name from the unique way part of the bourbon is aged. Each batch contains a blend of whiskey that is filled into barrels and loaded onto a trailer truck dubbed the "Rolling Rickhouse," which accompanies Paisley during his U.S. tour. American Highway Reserve's debut expression was made with whiskey that traveled 7,314 miles across 25 states in 2019. According to the brand, the whiskey's exposure to variations in temperature and reverberation from the road impart greater nuance in flavor and aroma. In an interview featured in this episode, Paisley spoke about the inspiration for American Highway Reserve, which recently released its second expression, appropriately styled as "Route 2," as well as the decision to partner with Bardstown Bourbon Company and why he immersed himself in the process of distilling and blending the whiskey. He also discussed his role in communication and marketing efforts, why his name isn't on the label and his ultimate vision for the bourbon. Show notes: 0:46: Brad Paisley, Founder, American Highway Reserve – Paisley and Taste Radio editor Ray Latif riffed on the musician's 2022 tour, including the country music scene in Scandinavia and the on-stage bar at his shows. He also discussed his passion for bourbon and remarkable whiskey collection, training his palate, and why, despite many high-quality bourbon brands on the market, he saw white space for a new one. Later, he discussed how the positioning of American Highway Reserve was determined as it was developed, communicating the production story to consumers, how he addresses some critics' skepticism about the aging process and how the brand can potentially evolve. Brands in this episode: American Highway Reserve, Jefferson's Bourbon, Four Roses, Angel's Envy, Bardstown Bourbon, Parker's Heritage, Casamigos

Taste Radio's hosts discussed Coca-Cola's decision to discontinue Honest Tea, the brand's legacy and impact on better-for-you beverage and food companies, and what the move might mean for new and emerging upstarts. They also highlighted recently announced speakers, including Bang Energy founder/CEO Jack Owoc and top executives from Whole Foods and Kroger, that will be joining the stages at BevNET Live and NOSH Live this summer and chatted about several innovative products that crossed their desks over the past month. Show notes: 0:40: Jacqui Wins Again, Mike Is 'Country Curious' And Drinks Broccoli, Ray's Essential Travel Food – The episode opens with a chat about a country music star's bourbon brand, another trophy for Jacqui and why March 1, 2011 was a special day. John explained why some small brands will likely benefit from Honest Tea's discontinuation, Ray noted the sale of a pioneering cold-pressed juice brand and the hosts collectively spoke about some of their favorite new products, including a mouthwatering coated nut snack, outstanding RTD cocktails and cannabis drinks, plus some beverages made with unusual ingredients. Brands in this episode: American Highway Reserve, Honest Tea, Smithwick's, Shaka Tea, Odwalla, Zico, Nantucket Nectars, Snapple, Evolution Fresh, Bolthouse Farms, Bang Energy, Monster, Red Bull, Rockstar Energy, SkinnyDipped, Tipsy Lady Cocktails, Madre Mezcal, Artet, Levia, Reveal Avocado Seed Brew, Frescos Naturales, Broc Shot, Doozy Pots, Honey Mama's, Unique Belgique, Blissfully Better, Momofuku

Let's say you have an innovative concept for a new brand, but your idea doesn't fit within the established construct of the industry that you would be operating in. That was – and continues to be – a quandary for the co-founders of Empirical, a Copenhagen-based company that produces innovative spirits and, more recently, food. Launched in 2017 by Lars Williams and Mark Emil Hermansen, both of whom previously held influential roles at world-renowned restaurant Noma, Empirical describes itself as "a flavor company" first and foremost. The goal is to identify and source sustainable, high quality – and often unusual – ingredients and turn them into delicious experiences. An example is Empirical's "The Plum, I Suppose," a clear spirit that, like all of the company's beverages, is made with a base of koji, and flavored with the kernels found inside plum pits and distilled marigold kombucha. While praised for their unique approach to distilling, Williams and Hermansen are often challenged by the traditions of an industry that historically inhibits, rather than rewards, innovation. Moreover, communicating the originality of Empirical's production methods to retailers and consumers can sometimes be a tedious process. Regardless of obstacles, they remain committed to their vision and continue to build Empirical on their own terms, defining the path as they walk it. In an interview featured in this episode, Williams and Hermansen spoke about their remarkable work at Noma, their decision to leave the restaurant and start a distillery, flavor innovation as a means of stimulating memories and why transparency is the priority in marketing. Show notes: 0:46: Lars Williams & Mark Emil Hermansen, Co-Founders, Empirical – Taste Radio editor Ray Latif met with Williams and Hermansen at Empirical's harbor-based distillery in Copenhagen where they discussed the beauty and liveliness of the city in springtime and growing beyond their reputations and careers at Noma. They also discussed the upcoming launch of a product designed for scale, why explaining how Empirical is different is one of the more challenging parts of their jobs, the complexities of a recent label revamp and why satellite distilleries are integral to Empirical's next stage of development… and its P&L statement. Brands in this episode: Empirical

On a BevNET Live stage several years ago, former vitaminwater CMO, beverage investor and current "Shark Tank'' judge Rohan Oza remarked that "everything is niche, until it's not." It's an adage that one could certainly apply to Skrewball Whiskey, a peanut butter-flavored whiskey brand that has experienced one of the one of the fastest market rollouts in the history of the spirits industry. Launched in 2018 by married couple Brittany and Steven Yeng, Skrewball was inspired by a popular peanut butter shot that was on the menu at Steven's restaurant in San Diego. While flavored whiskies have become an established segment within the overall whiskey category, few believed that Skrewball would be anything more than a novelty concept. It's safe to say that the naysayers were wrong. Skrewball has grown at an astonishing rate, selling over one million cases within three years of its debut. The brand is available in all 50 states along with Canada and the Caribbean and sold at major retailers, liquor stores and restaurants. In an interview featured in this episode, Brittany, who earned her master's in chemistry before becoming an attorney and eventually the owner of a spirits brand, spoke about the development of Skrewball, why an "against the grain" approach has worked for the company, what she learned about trust and aligning with people acting in their best interests and why a gut check is a key factor in every decision. She also explained how a poor review of the brand early on was a blessing in disguise, how she and Steven won over a key distribution partner and her position that she's not selling peanut butter whiskey. Show notes: 0:46: Brittany Yeng, Co-Founder, Skrewball Whiskey – Taste Radio editor Ray Latif spoke with Yeng about Skrewball's partnership with the NFL's Buffalo Bills, why a desire to build something with her husband and align their work schedules were important factors in launching the brand, their faith that the company could succeed and the emotional conversation she had with her father about leaving her career in law. She also discussed the impact of her husband's perspective as a restaurant owner and her experience in navigating the nuances of the hospitality industry, why misjudging people was both problematic and helpful and how Skrewball landed its first distilling partner. Later, she explained why identifying a retail buyer's personal motivations is critical to the pitch, the importance of sharing the brand's origin story, the art (and not science) of asking questions, the conundrum of bad people who have good advice and good people with bad advice, the company's straightforward pricing strategy, why naming the brand was the hardest part of the brand's development and how she views 'me too' products. Brands in this episode: Skrewball Whiskey

Taste Radio's hosts reflected on upcoming cultural events and the excitement surrounding NOSH Live and BevNET Live Summer 2022 in New York City. They also riffed on several new and innovative products, including crunchy mushroom chips, gut-health drinks made with upcycled whey, a soda-inspired line of kids' beverages and cigarette-styled snacks made for "invisible friends." Show notes: 0:40: Tom Cruise + An Aperitivo = Perfect. Plus, Squares, Severed Heads and Stars. – John is irritated, so Jacqui suggested an eject button, while Ray is pumped about a certain sequel and bitter cocktails. After debating the value of novelty holidays, the hosts also discussed entrepreneurs and executives from high-profile brands, including Mid-Day Squares and Liquid Death, that will be on stage at NOSH Live and BevNET Live in NYC, why it's fine to pair these 'delics with kids' drinks, what a super-premium coffee and tea brand has to do a '90's hip-hop group and the value of striking packaging and craftsmanship. Brands in this episode: ITALICUS Rosolio di Bergamotto, Select Aperitivo, Amaro Montenegro, Campari, Mid-Day Squares, Partake Foods, Sweet Loren's, Saffron Road, Everything Legendary, Ithaca Hummus, Magic Spoon, Liquid Death, Orgain, Ocean Spray, Harmless Harvest, Uncle Matt's, Culture Pop, Poppi, Popadelics, Starryside, Mr. Raspy, Chatty Matcha, Onyx Coffee Lab, Pricklee, Super Frau, Aura Bora, Stella Falone

How do you extend a restaurant empire into pantries across America? If you're David Chang, you hire Zoe Feldman. Often regarded as one of the most influential chefs and restaurateurs of the past two decades, Chang is the founder of Momofuku, a global restaurant group that is credited by The New York Times as leading "the rise of contemporary Asian-American cuisine." In October 2020, Momofuku launched a consumer brand of restaurant-grade pantry essentials, including noodles, seasoned salts, crunchy chili oil and bottled sauces, that are designed for at-home chefs and enthusiasts of Momofuku's acclaimed restaurants. At the helm of the consumer division is Zoe Feldman, a former Chobani and Pepsico executive who led new ventures strategy for both companies and is known for her advocacy of underrepresented entrepreneurs in the food and beverage industries. Feldman joined Momofuku in October 2021, and over the past seven months she has overseen a dramatic acceleration in direct-to-consumer and retail sales. According to Feldman, the company is re-forecasting growth every three weeks. Remarkably, the brand's ascendance has come with little investment in marketing. While a majority of the products are sold via the company's website, the brand is rapidly making inroads at retailers including Whole Foods, Amazon, Central Market and Target. In an interview featured in this episode, Feldman spoke about the development of and vision for Momofuku Goods, the impact of Chang's media presence on awareness and trial, why she can't hit the brakes on growth – even if she wanted to – and the reason she only hires "Swiss Army knives." She also discussed the brand's role in the evolution of the ethnic aisle and why she focused on the fundamentals of building a good business. Show notes: 0:46: Zoe Feldman, GM of Consumer, Momofuku – Feldman and Taste Radio editor Ray Latif chatted about her master's degree in public health in the context of the pandemic before discussing previous her work experience and decision to leave Chobani and join Momofuku, expounding on the consumer brand's blistering start and the challenges of working with Generation Z. She also explained why she maintains an "open book, open door" policy, her emphasis on building contingencies into the company's operational strategy, why it's okay for leaders to cry, what it means to build a business "the right way" and how reputation is a critical asset in the food and beverage industries. Later, she spoke about why relationships have been key to managing the supply chain crisis, balancing short-term and long-term planning, what Momofuku has learned about and from its consumers in terms of trial and innovation, why she compares gradual changes in the availability and acceptance of ethnic food brands to that of the natural and organic ones and why her love and passion for Momofuku drives her every day. Brands in this episode: Momofuku, Chobani, Spindrift, Maya Kaimal, Fila Manila, Guinness

When Bridget Connelly started Luna Bay Booch in 2018, the hard kombucha category consisted of a handful of brands, most of which were positioned as alternatives to craft beer and focused on distribution in Southern California. A former social media strategist for Lululemon, Connelly took a different tack. She swathed Luna Bay with an ethereal vibe and incorporated design elements that highlighted its premium ingredients, better-for-you attributes and proprietary blend of Yerba Mate tea and seasonal fruits and herbs. Without any prior beverage alcohol industry experience, Bridget laid down roots in Chicago and focused on building a retail presence in the Midwest. While the hard kombucha category is now represented by dozens of brands, Luna Bay's differentiated look and distribution strategy has supported the brand's expansion into retail stores nationwide, including those of Target, Marianos, Trader Joe's and Jewel-Osco. In an interview featured in this episode, Connelly spoke about her inspiration for Luna Bay and the origins of its name, why brand story was a key asset when meeting with retail buyers, how the pandemic influenced consumer awareness and interest, why investment in the category is a two-sided story and why she credits mentors as critical to the brand's development. Show notes: 0:49: Interview: Bridget Connelly, Co-Founder/CEO, Luna Bay Booch – Connelly and Taste Radio editor Ray Latif riffed on the entrepreneur's love of surfing, reflected on their first meeting in 2019 and the brand's origins in San Diego. She also addressed a writer's description of Luna Bay as a "a hippie-ish alcohol brand," the brand's hierarchy of values and how it is depicted on the packaging and explained growing retailer interest in hard kombucha. Later, she discussed the continued lack of investment in female-led brands and why asking for specific help is important when working with mentors. Brands in this episode: Luna Bay Booch, Flying Embers, Juneshine, SkinnyDipped

Jimmy Butler's prowess on the basketball court earned him the nickname "Jimmy Buckets." As he becomes more well known in the coffee industry, perhaps "Jimmy Barista'' will be just as fitting. A perennial NBA All-Star, Butler revealed himself as a coffee aficionado in 2020 when the league concluded its season in a "bubble" at the Disney World resort in Orlando. He stocked his hotel room with coffee equipment and began making and selling lattes, cortados, espressos and a variety of other coffee drinks to fellow NBA players and staff. But after the season concluded, it quickly became apparent that coffee wasn't just a passing interest for the Texas-born small forward. Over the following months, Butler laid the groundwork for a premium brand that could introduce high quality coffee to mainstream consumers. The result was BIGFACE, Butler's all-purpose brand which sells coffee beans, branded apparel and other merchandise on its website. Since launching in October 2021, BIGFACE has launched four pop-up stores, including one at the 2022 Miami Open tennis tournament where the company served coffee to players at VIP areas throughout the venue. In an interview featured in this episode, Butler spoke about how he views his foray into the coffee business as a reflection of his competitive personality, the experiential impact of coffee, how the pillars of BIGFACE are based on his personal values and his ultimate goals for the brand. The episode also features the latest edition of The Maxi Minutes, featuring Maxine Kozler Koven, the co-managing director of Los Angeles-based investment firm LDR Ventures who advises entrepreneurs on how to speak to potential investors about their vision and exit strategy. Show notes: 0:57: Jimmy Butler, Founder, BIGFACE Coffee – Butler sat down with BevNET managing editor Martin Caballero sat down with Butler at the 2022 Speciality Coffee Expo where the NBA star spoke about his cover story in "Barista" magazine, his experience at the annual trade show and his belief that coffee stimulates thoughtful conversations and spurs new relationships. He also discussed why coffee culture is increasingly popular among NBA players, BIGFACE's presence at the 2022 Miami Open, how he's educating himself about coffee preparation and the business of selling coffee. Later, he explained why BIGFACE is akin to a family or fan base, his vision for its development as a lifestyle brand, how he manages the company's growth while maintaining his focus on basketball court and why he loves visiting new cafes when traveling to cities for road games. 17:37: Maxine Kozler Koven, Co-Managing Director, LDR Ventures – Koven spoke about the importance of a first interaction, offered recommendations on how to build an effective professional network and explained why founders need to be realistic and thoughtful about their exit strategies when pitching to investors. Brands in this episode: BIGFACE

Paul Voge, the co-founder and CEO of artisanal sparkling water brand Aura Bora, wasn't too worried about his first large scale production run. Aura Bora, which markets zero-calorie sparkling waters infused with herbs and botanicals, was born out of Voge's belief that an opportunity existed for an artisanal option within the carbonated water category. If, however, the brand failed to get off the ground, Voge, a prolific sparkling water consumer himself, was comfortable with the idea of having a personal stash of 35,000 cans to drink over the next few decades. Thankfully, Aura Bora has resonated among category consumers, and over the past two years the Colorado-based company has expanded beyond its original focus on the natural channel and ecommerce and into conventional retail stores. Its drinks are now available at 3,000 locations, including nationally at Sprouts, and are also sold at 7-Eleven and Raley's along with Harris Teeter and United Supermarket, chains operated by Kroger and Albertsons, respectively. In an interview featured in this episode, Voge, who co-founded Aura Bora with his wife Maddie, explained how he attempted to differentiate the brand from other sparkling water brands in name, package design and formulation, why he was inspired by artisanal food brands, the clever way he landed a meeting with a Whole Foods buyer; and how his pricing strategy was ahead of the curve for premium sparkling water. He also discussed his tension-filled, yet ultimately successful, experience on "Shark Tank," why investors were at ease with an evolution of Aura Bora's retail strategy, why acquiring sales data has been critical to the brand's development and how he's attracted industry veterans for key roles. Show notes: 0:46: Paul Voge, Co-Founder/CEO, Aura Bora – Voge and Taste Radio editor Ray Latif riffed on the entrepreneur's cap collection and experience at Expo West 2022, hand-canning Aura Bora's first products and the impact of launching the brand a couple months before the onset of the pandemic in the U.S. He also spoke about what attracted retail buyers to the brand, what he and Maddie wanted to convey in the label and package design, the thoughtful approach to naming the brand and how functional beverages factored into Aura Bora's pricing strategy. Later, Voge explained why Aura Bora is attempting to "own" a subset of sparkling water, how he indirectly met Whole Foods buyer, utilizing data and information from online sales to support innovation, R&D and marketing and his wild ride on "Shark Tank." Voge also discussed why buying SPINS data has been a valuable investment, why the hire of a sales director made him realize that "he was driving without glasses," and why, despite the many uncertainties of running a beverage company, it's important to have a plan. Brands in this episode: Aura Bora, Sanzo, LaCroix, Polar Seltzer, Poland Spring, Jeni's, Van Leeuwen, Salt & Straw, Kettle Chips, RxBar, Waterloo, Topo Chico, JoJo's Creamery, Hoplark, Liquid Death, KIND Snacks, Pipcorn, Genius Juice, Harmless Harvest, Voss, Super Coffee, GT's Kombucha

Acclaimed chef Spike Mendelsohn first made his name as a contestant in the cooking competition TV series "Top Chef" before establishing himself as a well-known restaurateur and television personality. As he becomes increasingly immersed in the emerging world of NFTs, however, he may end up being just as recognized as the co-creator of CHFTY Pizza, an online community that connects chefs with foodies and fans. Launched earlier this year, CHFTY Pizza was developed in partnership with Tom Colicchio, the longtime "Top Chef" host and founder of restaurant group Crafted Hospitality. In March, CHFTY sold its first collection of NFTs, which Mendelsohn described as avatars of "a 'foolish' pizza slice." The sale raised over $500,000 and established a funding base for CHFTY, whose stated mission is to "bridge the hole between the food-and-beverage neighborhood and web3." In an interview featured in this episode, Mendelsohn, who is also co-founder of better-for-you fast food chain PLNT Burger and sustainable snack brand Eat The Change, described himself as an advocate for chefs and restaurateurs and urged the importance of being ahead of the curve on NFTs and Web3. "[Web3] is no different, to me, than being in the kitchen at a young age," Mendelsohn said. And my best advice is to keep your eyes wide open and ask as many questions as you can. And that's how you learn." Our conversation with Mendelsohn chronicled his early years as a professional chef, how he leveraged his "Top Chef" fame to build a collection of restaurants in Washington D.C. and the development of PLNT Burger, which he launched with Honest Tea co-founder Seth Goldman. He also discussed the creation and mission of Eat The Change, which he also co-founded with Goldman, and the challenges associated with starting a packaged food brand. Mendelsohn also spoke about how the pandemic sparked his interest in cryptocurrency and the idea for CHFTY PIzza, his thoughtful strategy for amassing interest in the adopters of the project and what he views as the ultimate goals for CHFTY. Show notes: 0:49: Spike Mendelsohn, Co-Founder, PLNT Burger, Eat The Change & CHFTY Pizzas – Mendelsohn's expansive interview with BevNET founder/CEO John Craven began with the chef's family history in the restaurant industry and his work as a classically trained chef, his shock at the rigorous pace and schedule for "Top Chef" and how he worked with his sister to capitalize his fame from the show. Later, he discussed the origins of PLNT Burger and how the chain expanded from its first location as a kiosk in Whole Foods to nine stores during the pandemic, how the concept of Eat The Change was born and why working with co-manufacturers was surprising to him. Mendelsohn also discussed his early experience as a cryptocurrency investor, the impact that Atari had on how he perceived the metaverse and NFTs, getting Colicchio on board for CHFTY Pizza, how he has learned from missteps and how collaborations and an emphasis on building micro-communities has helped build a foundation for the project. Brands in this episode: PLNT Burger, Eat The Change

In this episode, Taste Radio's hosts discussed notable brands and products exhibited at the 2022 Specialty Coffee Association Expo, reflecting on how some cannabis-based drinks are finding favor as evening libations and riffed upon several striking snacks and beverages. The show also continues our spotlight on health-centric private equity firm Manna Tree Partners in an interview with managing director Pam Shepherd. Show notes: 0:56: Early Candidates For Products Of The Year? For FFUPs Sake, We're Heading Back To NYC. — Ray, Jacqui and BevNET managing editor Martin Caballero chatted about their respective Easter weekends, the best ballparks for grub and suds and why this summer's BevNET Live and NOSH Live events will be as memorable and impactful as ever. They also highlighted impressive botanical-infused teas and plant-based milks sampled at the 2022 coffee expo, why THC-based beverages might end up sharing space in your liquor cabinet and discussed innovative takes on salty snacks, sparkling beverages, pizza -- or taco? -- bites, protein bars and more. 35:24: Interview: Pam Shepherd, Managing Director, Manna Tree Partners – Earlier this week, we published an episode of Taste Radio that featured conversations with three co-founders of the Vail-based private equity firm and their counterparts in portfolio companies. In this interview, Shepherd discussed trends she viewed at Expo West 2022, how she evaluates the financial health of consumer brands, supporting companies amid supply chain pressures and potential future investment targets. Brands in this episode: Rishi Tea, Volcanica Coffee, NuMilk, Hope & Sesame, Hella Cocktail Co., Oatly, Artet, Lift, FFUPs, Impossible Foods, Utz, Grillo's Pickles, Good Health, Mina, Hoplark, Ruby Hibiscus, Crisp & Crude, Super Pop Snacks, Snow Days

Investors often say that they evaluate a company's potential based on business fundamentals, such as gross margin, retail velocity and brand awareness. As much as anything, however, personal alignment with entrepreneurs in terms of character, vision and demeanor is core to the investment philosophy of Manna Tree Partners. A private equity firm whose stated mission is "to invest in the future of human health," Manna Tree holds stakes in 11 companies, several of which were represented at its inaugural Global Health Forum in March, which focused on the future of longevity through food and nutrition. During the conference, we sat down with Manna Tree's three co-founders and three portfolio company entrepreneurs to examine the origins and development of their relationships. The conversations revealed how their personal friendship established a baseline for trust and helped create positive outcomes for each of the companies. The conversations paired Manna Tree CEO Ellie Rubenstein with Dana Ehrlich, the founder and CEO of leading grass-fed beef company Verde Farms; Manna Tree CIO Ross Iverson with Daina Trout, the co-founder and chief mission officer of gut-health-centric beverage brand Health-Ade; and the firm's president Brent Drever with Viraj Puri, the co-founder and CEO of indoor greenhouse pioneer Gotham Greens. Show notes: 2:27: Ellie Rubenstein, CEO, Manna Tree Partners and Dana Ehrlich, Founder/CEO, Verde Farms – Rubenstein discussed the focus of Manna Tree's Global Health Forum and why it was hosted in Vail, Colorado, Ehrlich spoke about the origins of Verde Farms and his personal connection to grass-fed beef and both spoke about how an initial meeting made it apparent that Manna Tree was the right partner for the company, which had previously spurned outside investment. They also discussed how the private equity firm helped Verde establish a dedicated board of directors and management team and how Rubenstein evaluated Verde as a category leader that could help deliver on Manna Tree's overarching mission. 27:28: Daina Trout, Co-Founder/Chief Mission Officer, Health-Ade and Ross Iverson, CIO, Manna Tree Partners – After noting that the interview marked Trout's third appearance on Taste Radio and Iverson's second (yet, first IRL), the Health-Ade co-founder spoke about the shift in her day-to-day role, while Manna Tree's CIO explained why he's happier with the company's expanded vision following the firm's investment in August 2021. Trout explained how she and Health-Ade's leadership team identified Manna Tree as a potential investor and why she described the relationship as "a special connection," why Trout is confident that Manna Tree will help maintain the integrity and quality of Health-Ade products and how Iverson evaluates the growing opportunities for better-for-you sparkling beverages and kombucha. 53:09: Brent Drever, President, Manna Tree Partners and Viraj Puri, Co-Founder/CEO, Gotham Greens – Drever spoke about the speakers and panels at Manna Tree's Global Health Forum before Puri expounded upon Gotham Greens' recent announcement that the company would be doubling its indoor greenhouse capacity. The investor then discussed Manna Tree's investment in Gotham Greens, beginning with the firm's evaluation of the indoor greenhouse industry and why he was impressed by the company's brand, unit economics and vision for expansion. They also shared how they built a relationship during the first four months of the pandemic beginning with a face-to-face meeting in Chicago that was instrumental in establishing a foundation for their relationship. Puri explained why he was impressed by Manna Tree's "rigorous" due diligence process and global network, how Drever assessed Gotham Greens' potential for international expansion, how both consider technology and sustainability as part of the company's growth strategy, and the flexibility of its exit strategy. Brands in this episode: Verde Farms, Vital Farms, Johnsonville, Health-Ade, Gotham Greens, The New Primal

Clearly, "if it ain't broke, don't fix it," is an adage that doesn't apply to TCHO Chocolate. Launched in 2005, the Berkeley, Calif.-based company has been at the forefront of chocolate innovation by emphasizing sustainable and ethical sourcing as a key metric of quality. Over the years, TCHO has developed a cachet that is rare among consumer brands, winning awards for its commitment to sourcing standards, flavors and package design. Given its standing and success, why did the company recently introduce massive changes in the formulation and branding of its chocolate? For TCHO's chief chocolate maker Brad Kintzer, it all goes back to the company's overarching mission of supporting its sourcing partners and making better chocolate. In an interview featured in this episode, Kintzer spoke about TCHO's evolution as a company and brand, having committed to using plant-based ingredients for all of its chocolate and overhauled its familiar packaging in December. He also discussed his role in the development of TCHO as leading brand of premium chocolate, how the company defines "better" when evaluating progress, why he is inspired by and has a deep admiration for winemaking and how the company assessed the right timing for unveiling its new look. Show notes: 0:48: Brad Kintzer, Chief Chocolate Maker, TCHO – Kintzer and Taste Radio editor Ray Latif riffed on the former's shrouded social media presence, particularly on Instagram, the origins of TCHO and how the company incorporates technology into sourcing and production. Kintzer also discussed how cutting his teeth in the maple syrup business led to an interest in cacao and eventually chocolate, what he learned from his time working at The Hershey Company and what the history of wine has taught him about how to make better chocolate. Later, he explained why constant improvement and learning is critical for the company's future, the multi-year process of reformulating TCHO's products, the consumer research that was – and wasn't – applied to the new branding and why TCHO is always striving to be an excellent brand, if not a big one. Brands in this episode: TCHO, Scharffen Berger, Hershey's

In this episode, Taste Radio's hosts discussed new products in several food and beverage categories, including a nootropic-boosted hydration drink brand launched by an NFL star and NFT icon, a nostalgia-inspiring cinnamon spread, RTD milk teas and spiked tonics, artisanal and low-sugar sweets and perhaps the best-tasting tortillas on the market. They also riffed on recent work travel, this weekend's Specialty Coffee Association trade show and a major funding round for a platform brand of experimental condiments and beverages. Show notes: 0:37: Come To Our Open House. Jacqui Is A Camogie Champion. Ray Doesn't Ski. And Gluten Is One Of The Tastiest Things In The World. – The show opens with a chat about Jacqui's prowess in a sport called Camogie, Ray's recent visit to Vail, Colorado, where he attended a business conference focused on the interaction of health, food and nutrition and a call to entrepreneurs and industry executives to register for tickets to an open house at BevNET HQ later this month. The hosts also offered their take on the launch of "Local Weather," encouraged listeners to register now – and save money – for the BevNET Live and NOSH Live Summer 2022 conferences and spoke about why gluten-free products should no longer taste like… gluten-free products. Later, they talked about new tea and treats to hit the market and why we're loving canned wine these days. Brands in this episode: Gotham Greens, The New Primal, Verde Farms, Health-Ade, Cinnamon Toast Crunch, Nomadica, Acid League, Local Weather, Beckon Ice Cream, Shire City Herbals, St. Hildie's Spiked Tincture Tonics, Vista Hermosa, The Greater Knead, Twrl Milk Tea, Half Day Tea Tonics, HighKey, Snickers, Twix, Gigantic Candy

Grocery ecommerce is booming. Amid a pandemic-fueled shift in consumer shopping behavior, the industry has grown to $122 billion in annual sales, according to research firm eMarketer. Over the past two years, dozens of grocery delivery startups have entered the market while existing services, including California-centric retailer Good Eggs, have expanded operations. As grocery delivery platforms jostle for market share and attempt to differentiate themselves, Good Eggs has focused on high standards for sourcing and sustainability. Launched in 2011, the company has raised nearly $200 million in funding to date, including a $100 million round in February 2021. In the months since, Good Eggs has expanded operations beyond the Bay Area while growing revenue to $100 million, hiring over 400 new employees and nearly doubling its customer base, according to a press release. In February, Good Eggs expanded service to Los Angeles and Orange County as it attempts to build upon its reputation as an ultra-high quality grocery option. Leading the charge is Bentley Hall, who came on board as CEO in 2015 amid a period of turmoil for the company and was tasked with realigning Good Eggs' operational strategy with its initial vision. In an interview featured in this episode, Hall spoke about how he led the turnaround by focusing on its customers along with a highly-curated selection of products. He also explained how Good Eggs articulates quality and its process for vetting and adding new brands to its service. Show notes: 0:34: Bentley Hall, CEO, Good Eggs – Hall spoke with Taste Radio editor Ray Latif about Good Eggs' recent expansion into Southern California, how he assessed the company's problems in 2015 and how he evaluated platforms and technologies when mapping out its growth strategy. He also discussed the three types of customers that use Good Eggs, the research the company undertakes to better understand shoppers' needs and its efforts to support employees via above-market compensation and other benefits. Later, he explained which product attributes matter most to its customers, how speed of delivery factors into Good Eggs' business strategy and how restaurateur Danny Meyer influences the company's operational mindset. Brands in this episode: Harry's Berries

This week, we explored the ideation, business plans and growth strategies of three innovative and on-trend brands in conversations with Susan Buckwalter, the co-founder and CEO of ginger-powered wellness brand Recoup; Dr. Juan Salinas, the founder and CEO of P-nuff Crunch, a brand of nutritious baked peanut puffs; and Michelle Razavi and Nikki Elliott, the co-founders of functional, decadent snack brand ELAVI. Show notes: 1:02: Interview: Susan Buckwalter, Co-Founder/CEO, Recoup – Taste Radio editor Ray Latif sat down with Buckwalter at Natural Products Expo West 2022 where they spoke about how Recoup has made strides in the two-plus years since its launch and found a receptive audience among consumers seeking alternatives to traditional sports and hydration beverages. As part of the conversation, Buckwalter discussed how her co-founder's personal health battles inspired the brand, how their respective backgrounds supported their alignment as a team and how Recoup set out to create a foundation for success. She also explained why leaning into both flavor and function has supported trial and sales and why she encourages entrepreneurs to build and engage with a network of like minded founders. 26:01: Interview: Dr. Juan Salinas, Founder/CEO, P-nuff Crunch – Also at Expo West 2022, Latif sat down with Salinas, who spoke about how he drew upon his education in food science and sport nutrition and as a project manager with global food companies including Kraft Foods and Nestlé to develop P-nuff Crunch. Salinas also discussed how the brand gained national attention in 2020 following his memorable appearance on "Shark Tank," where P-nuff landed investment from Mark Cuban. Further topics include communicating the benefits of its key ingredients to consumers, why he's bullish about brick-and-mortar retail despite the brand's strong ecommerce sales and why he wants the company to be known for nutrition, first and foremost. 50:36: Interview: Michelle Razavi and Nikki Elliott, Co-Founders, ELAVI – Razavi and Elliott spoke with Latif at Expo West 2022 about the underpinnings of ELAVI, which is presented as a brand of "functional, decadent snacks to boost energy, recovery, and focus." ELAVI markets a line of collagen protein bars and a new line of superfood cashew butters that are similarly positioned and described as "protein frosting." Razavi and Elliott discussed how their work as Equinox fitness instructors supported their vision for a modern protein company, why they sought to position ELAVI as a "luxe brand," why video has been a key medium for communicating with consumers and why patience and taste were critical factors prior to launching the nut butters. Brands in this episode: Recoup Beverage, P-nuff Crunch, ELAVI, Gatorade, Powerade, Taika, Hella Cocktail Co., Hoplark, Asarasi

Our latest episode features interviews with two innovators in their respective industries: Stephen Caldwell, the co-founder of Swiss Rosti, a unique brand of stuffed potato and cheese bites; and Brent Elliott, the master distiller of acclaimed bourbon brand Four Roses. The Taste Radio team also discussed notable brands from the 2022 Seafood Expo, weekly Web3 primers on Twitter Spaces and a sophisticated smoker. Show notes: 0:55: Expo, Expo, Expo! Craven Chats, Toodaloo & Clio. And, Of Course, Clouds For Cocktails. – The hosts encouraged listeners to check out BevNET & NOSH's Expo West 2022 content and asked attendees and exhibitors of the upcoming 2022 Specialty Coffee Expo to connect with the team before the event. Ray discussed his experience attending the 2022 Seafood Expo North America and highlighted two sustainable brands that exhibited at the show and John spoke about his weekly Web3/NFT forums on Twitter Spaces. Later, the hosts riffed on tasty snacks and beverages to cross their respective desks in recent weeks and offered their take on the stylish Studenglass Gravity Beverage Infuser. 23:22: Interview: Stephen Caldwell, Co-Founder, Swiss Rosti – Caldwell sat down with Taste Radio editor Ray Latif at Natural Products Expo West 2022 where he spoke about the origins and development of his first-to-market brand of hand-held crispy filled potato snacks, which are sold nationally at Whole Foods and are also available at Kroger, Gelson's and Safeway locations. He also discussed how the company's initial business plan, which was heavily reliant on in-store demos, shifted amid the pandemic, and how an unexpected lift from direct-to-consumer television platform QVC drove trial and sales and why he's bullish on foodservice and a new cheese-based line. 45:05: Interview: Brent Elliott, Master Distiller, Four Roses – Elliott spoke with Latif about Four Roses' renaissance which began in the mid-1990's, the usefulness of training as a chemist, aligning innovation with the brand's standards for quality and consistency and his take on RTD cocktails and non-alcoholic spirits. Brands in this episode: Swiss Rosti, Four Roses, Dream Pops, Scout Canning, Neptune Snacks, Toodaloo Snacks, Shaman Raman, Up To You Recover Drinks, Wet Hydration, Maxine's Heavenly, Clio Snacks, Brune Kitchen

When Sandro Roco launched Asian-inspired sparkling water brand Sanzo in 2019, the naysayers had plenty to say: "This is a niche idea. It's not a scalable brand. The products won't resonate among mainstream consumers." Three years and multiple retail, marketing and funding wins later, however, those comments are becoming increasingly rare. A brand that aligns growing consumer interest in clean ingredient beverages and that of Asian culture and cuisine, Sanzo's zero-calorie and zero-sugar seltzers are flavored with fruits commonly consumed in Asian countries, including lychee, Yuzu lemon and calamansi. The concept aligns with growing consumer interest in both clean ingredient beverages and Asian culture and cuisine, which has been validated by what the company describes as "a rabid fan base" and a retail footprint of over 2,000 locations, including at Panda Express and nationally at Whole Foods. Last year, Sanzo landed a major deal with Disney's Marvel Studios to release four limited-edition cans featuring characters from the movie "Shang-Chi and The Legend of The Ten Rings." The brand's momentum propelled a $10 million Series A funding round that the company closed in February. In an interview featured in this episode, Roco spoke about the origins of Sanzo, including the inspiration for its name, formulation and focus, and how he's attempting to "own" a space within the sparkling water category similar to that of other ethnic water brands. He also discussed the keys to building and leveraging a cult following and why the comprehensive process required to become a certified minority owned brand was worth the time and effort. Show notes: 0:43: Sandro Roco, Founder & CEO, Sanzo – Roco spoke with Taste Radio editor Ray Latif at Natural Products Expo West 2022, where they chatted about the entrepreneur's fast-paced life before discussing the origins of the Sanzo name and his professional career prior to launching the company. He also explained the impact of chef/entrepreneur David Chang on his decision to start a beverage brand, how he identified addressable white space in the sparkling water category and why he disputes depictions of the brand as having an overly narrow focus. He also discussed how the partnership with Disney came together, why he stresses the importance of "getting it right with one community, one tribe" and how Sanzo has benefited from retailers' interest in supporting BIPOC-owned brands. Brands in this episode: Sanzo, Fly By Jing, Omsom, Nguyen Coffee, Aura Bora, LaCroix, Perrier, Topo Chico, San Pellegrino

He's a football legend who won three Super Bowls while playing for one of the world's most storied sports franchises and is currently one of the NFL's most recognized broadcasters. Yet Troy Aikman believes his fame won't be the decisive factor if his new beer brand is to succeed. Aikman is the co-founder of Eight Beer, a new low-calorie beer brand designed for active consumers. Brewed with organic grains, Eight is formulated with no adjuncts or sugars and contains 90 calories and 2.6 grams of carbohydrates per 12 oz. can. The brand launched in February and is currently distributed at bars and restaurants in Texas. Although Eight enters a light beer segment dominated by conglomerates and established brands, Aikman is nevertheless optimistic about its potential, and not because of his celebrity appeal. Instead, Aikman pointed to growing consumer demand for high quality products and Eight's leadership team, which includes several longtime beer industry veterans and brand executives, as the keys to the company's business strategy. In an interview featured in this episode, Aikman spoke about his interest in the light beer category, how he's incorporated learnings from past business ventures into the company, how he prepared himself to become a beer entrepreneur and why he says that he's not concerned with failure. This episode also includes the second installment of "The Maxi Minutes," a series of short conversations with Maxine Kozler Koven, the co-managing director of Los Angeles-based investment firm LDR Ventures. The series offers an investor's perspective on news, trends and issues shaping the food and beverage industry. Show notes: 0:56: Troy Aikman, Co-Founder, Eight Beer – Taste Radio editor Ray Latif ribbed Aikman on his first two Super Bowl wins before discussing how the football icon assesses business and investment opportunities and why he decided to launch a beer brand instead of aligning with an existing one. He also explained how he and his co-founders assembled a team of experienced beer professionals, why communicating the better-for-you attributes of Eight is critical to its success and why he would be comfortable limiting distribution of the brand to Texas for as long as possible. 25:24: The Maxi Minutes with Maxine Kozler Koven – Koven spoke with Latif about how investors consider rates of return when evaluating funding opportunities and shared her thoughts on the wild world of NFTs, particularly their impact as a marketing and revenue driver for consumer brands. Brands in this episode: Eight Beer, Shaka Tea, King's Hawaiian

On the ground in Anaheim for Natural Products Expo West 2022, the Taste Radio team reflected on a pulsating first day at the annual trade show, which returned live for the first time since 2019. They also commented on notable brands and products exhibited in the event's bustling North Hall and Fresh Ideas Organic Marketplace Tent, including innovative plant-based, probiotic and savory sips and snacks. Show notes: 0:25: We Have A TikTok House. It's Really Bacon, Right? Yes, There's A Drinkable Kimchi. – The team explained why their Airbnb's back patio would be a perfect backdrop for TikTok videos, reflected on the palpable energy and excitement felt in the aisles at Expo West and talked about why the event was a useful platform for both booth and "backpack" exhibitors. They also gushed about an upstart chocolate brand and a couple early-stage and innovative beverage companies, why a plant-based bacon threw everyone for a loop, Jacqui's review of a vegan caviar and which two functional drink brands are now leaping into the growing pool of pops. Later, they chatted about a striking new line of probiotic beverages, a mouthwatering ube spread and a preview of things to come from GT's Living Foods. Brands in this episode: Super Coffee, Happy Moose Juice, Doozy Pots, Sir Owlverick's Coffee, Bon AppeSweet, Wildwonder, Waju, Avafina Organics, Planterra Foods, Joolies, Whisps, De La Calle, Vina, Teaonic, Vive Organic, Spindrift, Mother In Law's, Sana, Savorly, Qula, Xicama, Fila Manila, Little Green Cyclo, GT's Living Foods

Shire City Herbals was in need of a reset. Founded in 2011, Shire City Herbals is a maker of wellness tonics and best known for its flagship fire cider. Despite building a loyal customer base and broad retail footprint, Shire City seemed to be regressing in recent years. Between a costly and headline-grabbing lawsuit and a disorganized retail strategy, Shire City was mired in missteps and missing opportunities to grow. Kim Allardyce, who had joined the company in 2017, was well aware of the problems but also the potential of Shire City. The solution, she believed, was an emphasis on professionalization. Shire City had been in perpetual startup mode and needed to establish new guidelines and guardrails for the business, particularly amid changes in the retail landscape for food and beverage. In an interview featured in this episode, Allardyce who took the reins as CEO in January of 2021, spoke about how she assessed Shire City's biggest issues, the importance of and challenges in winning over the company's founders and stakeholders when advocating for change and how a refocused retail strategy meant millions in new online sales. This episode also features an interview with Vittorio Marzotto, the director of business development for Santa Margherita USA. Representing the fourth-generation of Santa Margherita, the leading pinot grigio brand in the U.S., Vittorio chronicled the brand's history and impact of his great-grandfather's efforts to build a sustainable agri-business in post-World War II Italy. He also discussed how Santa Margherita, which recently celebrated the 60th Anniversary of its pinot grigio, has modernized its messaging to reach new consumers and how the company plans to continue upon its legacy via innovation and acquisition. Show notes: 1:04: Kim Allardyce, CEO, Shire City Herbals – Allardyce joined Taste Radio editor Ray Latif at BevNET headquarters where they recalled attending a Red Sox game with "The Beverage Whisperer," her first role with Shire City and how a multi-year trademark drained the company of time and resources. She also explained how she analyzed the performance and potential of the company and brand, unraveling an unproductive retail deal, why becoming Amazon-savvy was of critical importance and why the timing was right to step into the CEO role. Later, she discussed the importance of setting roles and responsibilities, what she envisions for the brand's future and why she might not be the right person to run the company down the line. 30:41: Vittorio Marzotto, Sr. Director of Business Development, Santa Margherita USA – Marzotto spoke with Ray about a major milestone in his life along with those of the Santa Margherita, how his great-grandfather implemented his vision for a sustainable agri-business focused on produce and his novel approach for vinifying pinot grigio grapes. Marzotto also discussed how the company has attempted to educate consumers about quality vs. prices it relates to pinot grigio, the evolution of the brand's marketing and what Santa Margherita's recent acquisition of Oregon's ROCO Winery portends for the company. Brands in this episode: Shire City Herbals, Santa Margherita

When it came to bagels, Aimee Yang felt like she only had two unappealing options. Yang explained that if she were to eat a bagel, she'd rue having consumed a food loaded with calories and refined carbohydrates. If not, she'd be upset at having to pass on one of her favorite things to eat. What if, she pondered, it were possible to create a bagel with traditional taste and texture but that contained significantly less carbohydrates, sugar and calories? Finding the answer would cost $1 million and took an incredible stroke of luck, but Yang eventually identified what might be described as the holy grail of food tech. Her company, BetterBrand, touts a process described as "grain-changing technology" to create a bagel that has the same amount of net carbs as two banana slices, the same sugar content as a celery stalk, and the same amount of protein as four eggs. The product is aptly called BetterBagel. The breakthrough technology has helped BetterBrand attract significant attention among mainstream and trade media and also land several high-profile investors. Last year, the company closed on $2.5 million in new capital in a round led by Reddit founder Alexis Ohanian's Seven Seven Six fund. BetterBrand has also attracted investment from actress Emmy Rossum, actor Patrick Schwarzenegger and Sean Thomas,the grandson of Wendy's founder Dave Thomas. In an interview featured in this episode, Yang spoke about how she analyzed the opportunity to create a better-for-you bagel, why raising her first $1 million was both remarkable and lamentable and the rationale for launching BetterBagel last year. She also discussed the fortuitous way she met several investors, what she wanted to convey in branding and package design and why she embraces constant iteration. Show notes: 0:51: Aimee Yang, Founder & CEO, Better Brand – Taste Radio editor Ray Latif and Yang discussed their favorite bagel toppings (they were divided on one), how she broke a funding record among sole female founders and her roots in entrepreneurship, which began with "childhood loan sharking." She also explained why the idea for BetterBrand was "one of one," when she knew the company's technology was commercially scaleable and why she was initially hesitant to accept outside investment beyond the pre-seed round. Later, she discussed the rationale for buying the company's URL, how Alexis Ohanian encouraged her to adopt a "software mindset" as it relates to brand and product evolution and why the notion that "everything is possible'' is key to BetterBrand's mission and communication strategy. Brands in this episode: BetterBrand, Impossible Foods, Beyond Meat

Following a two-week period that saw five beverage brands collectively add nearly $60 million in new funding, BevNET reporter Brad Avery joined the Taste Radio team for a discussion about each deal and how the companies are planning to deploy the capital. They also spoke about the increasing prevalence of food and beverage conglomerates internally developing on-trend concepts while taking branding and design cues from entrepreneurial companies. And with the launch of Expo West 2022 just 10 days away, the hosts urged attendees and exhibitors to share news about their plans for the event with BevNET and NOSH. Show notes: 0:37: Did Anyone Buy A Lottery Ticket? #THCTuesday, Indulgent Butters And A Terrific Trademark – The episode opens with a chat about twos, how entrepreneurs can help Brad and why brands that share information make our lives easier. They also discussed the launch of Post Holdings' new keto-focused cereal brand and why big companies are seemingly making fewer bets on small brands. Later, the hosts chatted about several new and noteworthy products, including brain-boosting bars, indulgent almond butter, clean ingredient smoothies, THC-infused chips and… Glonuts. Brands in this episode: Sanzo, Barcode, Cann, KOS, Bizzy Coffee, Sweet Leaf Tea, Waterloo, Incredi-Bowl Cereal, Off Limits, Magic Spoon, BodyArmor, Soulboost, Tsumo, Glonuts, Brainiac Foods, Clean Energy Smoothies, Colive Olive Oil, District Snacks

"Give customers what they want" is a simple, yet often overlooked, business maxim. For Joe Wagner, the founder of Copper Cane Wines & Provisions, it's the cornerstone of a business philosophy that has made him one of the most successful wine entrepreneurs in history. A fifth generation winemaker with a passion for Pinot noir, Wagner introduced his first brand, Belle Glos, over two decades ago. Wagner developed Belle Glos while eschewing traditional growing techniques and winemaking processes specific to Pinot noir, a methodology shared by his second brand, Meiomi. Launched in 2006, Meiomi is known for its bold and robust flavors and encourages consumers to "go with your palate," a credo intended to empower people to drink wine they enjoy, as opposed to the recommendations of sommeliers and critics. The strategy delivered, and Meiomi rode a wave of demand that culminated in a $315 million non-asset sale to beverage alcohol conglomerate Constellation Brands in 2015. Wagner utilized the proceeds to build out Copper Cane Wines & Provisions, a portfolio company he launched in 2014 that features several Pinot noir-centric brands, including Belle Glos, along with fast-growing labels Elouan Wines, Napa Valley Quilt and Böen. In an interview featured in this episode, Wagner spoke about the origins of his approach to winemaking and how he thoughtfully aligned his style with growing consumer demand for bold red wines. He also explained why he's not affected by criticism from some within the wine industry, how reducing the price of Meiomi was key to mainstream adoption of the brand and how that brand's sale was guided by his desire to pave the way for his family's next generation of winemakers. Show notes: 0:51: Joe Wagner, Founder, Copper Cane Wines & Provisions – Wagner spoke with Taste Radio editor Ray Latif about his six kids, how he manages his personal and professional responsibilities and his family's lineage in the wine industry. He also discussed a newspaper profile that examined his role in the evolution of the wine business, the challenges of working with Pinot noir early into his career and how the movie "Sideways" impacted awareness and demand for the varietal and his demand-based approach to the development of Meiomi. Later, he explained how a morbid subject was an important consideration in the sale of Meiomi, how the acquisition created "balance" for his company and staff and why his work with Copper Cane is about providing his children with a similar opportunity that his father gave him. Brands in this episode: Belle Glos, Meiomi, Caymus, The Prisoner Wine Company, Elouan Wines, Napa Valley Quilt, Böen

When Kat Cole was appointed president and COO of fast-growing wellness brand Athletic Greens in December, the company highlighted her role in reviving and, in some ways, revolutionizing Cinnabon. Yes, that Cinnabon, which Cole led for several years before taking the reins of parent company Focus Brands, a multinational owner and operator of several fast-casual restaurants chains including Auntie Anne's, Moe's Southwest Grill and Jamba Juice. On the surface, it might have been surprising to some that the former top executive of a company that sells cloying, indulgent and less-than-healthy food would be the right fit for Athletic Greens, which is known for its highly nutritious powdered beverages. However, in speaking with Cole, it becomes clear that her experience and business acumen, particularly in brand analysis and omnichannel strategy, could be applied to nearly any consumer industry. In an interview featured in this episode, Cole spoke about her decade-long tenure at Focus and her plans to support continued growth at Athletic Greens, which last month raised $115 million at a valuation of over $1 billion. As part of our conversation, Cole explained how she evaluated the potential for Cinnabon as a CPG brand, why she urges entrepreneurs to build a community around their brands, her personal investment philosophy and why Athletic Greens is incorporating NFTs and Web3 into its next stage of development. Show notes: 0:51: Kat Cole, President & COO, Athletic Greens – Taste Radio editor Ray Latif and Cole riffed on her passion for Burning Man and ​​oregano sinus spray, how she evaluated where Cinnabon had "permission to travel" as a CPG brand, the sustainability of its growth trajectory amid better-for-you trends and why indulgence still matters. She also discussed how wellness has always been an important part of her life and a key aspect of her funding strategy as an angel investor, why she credits Athletic Greens' ability to build a community of consumers as critical to its success, how the company is attempting to educate new customers via cost-benefit messaging and how she efficiently consumes large amounts of information using a variety of ways and sources. Brands in this episode: Athletic Greens, Cinnabon, Sanzo, Immi, House of Wise

The Taste Radio team discussed a range of current topics including the implications of a groundbreaking countertop appliance that, according to the manufacturer, will be able to create a near-infinite number of beverage types at the push of a button; how Expo West exhibitors can amplify their presence at the show via BevNET and NOSH; and whether a YouTube megastar can leverage his online fame to sell chocolate bars IRL. They also spoke about a major funding deal for a fast-growing drink brand, a couple acquisitions in the better-for-you tea and meat snacks categories and offered high praise for several new snacks and beverages. Show notes: 0:37: Trek Tech, Beast Mode, Deal Time And Tempered Tastes – The hosts riffed on how Jacqui celebrated a milestone while high in the sky; why Mike is the logical, if not actual, "Trekkie" of the group; why taste will be the ultimate factor in Cana Technology's forthcoming "beverage printer"; and why BevNET and NOSH Insiders will benefit from our pre-Expo West prep. They also spoke about how brands like Olipop are redefining soda for younger generations and offered congratulations to two sets of entrepreneurs on recent exits, all while enjoying some CBD infused beverages, better-for-you potato snacks, non-alcoholic cocktails and, of course, Honey Mama's. Brands in this episode: Olipop, Shaka Tea, King's Hawaiian, 4505 Meats, Feastables, Spudsy, Cloud Water, RXBAR, Andy Capp, Preston's Ginger Beer, Flyers Cocktail Co., Romeo Gin, Sanzo, Honey Mama's, Athletic Greens

Ghia, a pioneering brand of non-alcoholic cocktails, takes its name from an Italian car designer who wanted his vehicles to convey the sophistication of a Ferrari while being as accessible as Fiat. It's not surprising that the beverage brand's aesthetic and business strategy are similar in nature. Founded by former Glossier executive Mélanie Masarin, Ghia aligns three fast-growing beverage trends: premium ingredients, ready-to-drink cocktails and alcohol-free alternatives. Inspired by Mediterranean aperitivo culture, Ghia made its debut in June 2020 with flagship product The Aperitif, a glass-bottled, still beverage made with Riesling grape juice, gentian root, lemon balm, fig and elderflower. Ten months later, the company launched Le Spritz, a ready-to-drink, single-serve can made with Ghia's signature formula and blended with sparkling water, yuzu and rosemary. In September, Ghia extended the brand once more with Ghia Ginger, a ginger-infused version of Le Spritz. Lauded for its sleek package design, novel formulation and resonance with sober-curious consumers, Ghia is currently sold at several hundred retailers and direct-to-consumer via its website. In an expansive interview featured in this episode, Masarin provided a deep dive into the origins, development and launch of Ghia, including the influence of her previous work experience at Goldman Sachs and Glossier, how the company pivoted when its plans to build as an experiential brand were sidelined by the pandemic and why she's not thrilled about social media despite her prowess on Instagram. She also shared a remarkable story about how she won over Ghia's brand and package designer, why "growing up in the right way" often means pumping the brakes and why she's optimistic about achieving a lofty professional goal in the near future. Show notes: 0:51: Mélanie Masarin, Founder & CEO, Ghia - Masarin spoke with Taste Radio editor Ray Latif about her recent travels in Mexico and Ghia's new headquarters in Los Angeles, her documentation of the brand's development via an Instagram stories compilation and why she has so many reservations about social media. She also discussed the origins of the brand name, the importance of her experience at Goldman Sachs and gaining a financial skill set at the investment bank, how focusing on creating "IRL" experiences at Glossier helped create a new way for customers to interact with the company and how she conceptualized Ghia beginning with her own personal lifestyle. Later, she recounted literally chasing down a branding expert for A-list musicians and convinced his firm to take on Ghia as a client, how Sweetgreen co-founder Nicolas Jammet became a key advisor to the company and why she's both excited and guarded about the rising tide for non-alcoholic beverages. Brands in this episode: Ghia, Sweetgreen

Adam Bremen embodies the belief that "anything that's worth doing is tough." Born with cerebral palsy, Bremen has used an electric wheelchair his entire life. His focus, however, has never been about the limitation of his physical abilities. Rather, Adam's mantra has always been "It's about what you can do, not what you can't." After 15 years in sales at financial services company Charles Schwab, Bremen launched CanDo, a company with a stated mission "to inspire and empower everyone to live a healthier lifestyle every day." In 2019, CanDo launched Keto Krisp, a brand of protein bars inspired by Bremen's experience with the keto-based diet in which he lost 65 pounds. In the two years since its debut, Keto Krisp, which is promoted as low in carbohydrates and sugar and as having a superior taste to existing bar products, is available at Whole Foods, Wegmans, Walmart, Sprouts, and select Costco locations across the U.S. In an interview featured in this episode, Bremen shared the details of his compelling life story and how a positive mental attitude and a passion for inspiring others led to the creation of Keto Krisp. He also discussed his prowess and process for winning over retail buyers, how he identified a CEO that aligned with Keto Krisp's focus and business strategy and why he's more focused on the journey of entrepreneurship than a specific end goal. This episode also includes the first installment of a new series of short interviews called "The Maxi Minutes," which features Maxine Kozler Koven, the co-managing director of Los Angeles-based investment firm LDR Ventures. The Maxi Minutes is part of a broader focus for Taste Radio to incorporate voices from investors, distributors, co-manufacturers and other professionals representing the service and support side of the food and beverage industry. Show notes: 1:00: Adam Bremen, Founder, Keto Krisp – Taste Radio editor Ray Latif and Bremen chatted about their respective siblings and how the brother of Keto Krisp founder has had a powerful influence on his life since childhood. Bremen also discussed the origins of his passion for surfing, why he wasn't overly concerned about the challenges of entrepreneurship in the food industry and where he saw white space for a keto-centric bar brand. Later, he explained why he always "puts himself in the [retail] buyer's shoes," how he won over a Publix buyer, why he regarded a pandemic pivot as an opportunity and how CanDo will evolve beyond the keto diet. 34:27: The Maxi Minutes with Maxine Kozler Koven – In this brief discussion, Koven spoke with Latif spoke about her first experience at BevNET Live, insights about retail and distribution gleaned from a cross country road trip and advice for entrepreneurs on how to give their best elevator pitch. Brands in this episode: Keto Krisp

On the heels of the Coca-Cola Co.'s latest foray into alcoholic beverages, the Taste Radio team discussed the potential for Simply Spiked and assessed the mission and mechanics of a new industry group focused on promoting low-sugar, better-for-you CPG brands. They also reviewed major investment deals in the meat stick and hard kombucha categories and riffed on new and notable products, including a line of non-alcoholic aperitifs launched by musician Katy Perry. Show notes: 0:37: Deja Vu. Snap Into A… Chomps? Ice Cream On Everything – It's A Thing. – The hosts realized that they have a couple trademarks to file, discussed the prospects for Coke's first hard lemonade brand and wondered about whether a seven-brand trade group is truly "aces." Later, Ray hated on a legacy snack brand and shared the delights of an organic hard seltzer line and Lunar New Year-themed spirit, Mike and Jacqui praised the surging growth of better-for-you alternatives and they all weighed on how to use a horde of ice cream. Brands in this episode: Simply, Fresca, Topo Chico, Super Coffee, High Key, Olipop, Lemon Perfect, Koia, Enlightened, Three Wishes, Slim Jim, Chomps, Flying Embers, Remy Martin, De Soi, Soda Bossa, Planted, Plant Snacks, Sfoglini

Manna Tree Partners, a private equity firm based in Vail, Colorado, describes itself as believing that "the future of health, well-being, and longevity is attainable through innovation in food." The firm's role in that vision? Invest in companies whose products are intended to make people feel and live better. Since its launch in 2018, Manna Tree has made mid-stage investments in 10 companies, including pasture-raised egg brand Vital Farms, indoor greenhouse pioneer Gotham Greens, organic kombucha maker Health-Ade, plant–based prepared food and beverage company Urban Remedy and The New Primal, a brand of clean-ingredient meat snacks and condiments. Manna Tree also holds stakes in tech-driven service and supplier companies including those focused on gut health and plant-derived ingredients. In an interview featured in this episode, Ross Iverson, the co-founder and chief investment officer of Manna Tree Partners discussed the firm's investment philosophy and how consumer education and accessibility factor into its funding decisions, why diligence plays a bigger role than innovation when evaluating companies and how Manna Tree assesses companies at pre-seed and Series A levels. Show notes: 0:44: Ross Iverson, Co-Founder & CIO, Manna Tree Partners – Taste Radio editor Ray Latif sat down with Iverson for an expansive conversation about Manna Tree's vision and focus, including the reason for the firm's office location, how the team incorporates its personal brand passions into the company's funding strategy and the notion that Manna Tree believes in "a food-based approach to health care." Iverson also discussed the firm's ESG+H investment philosophy, how Manna Tree continues to thoughtfully deploy capital from its $141.5 million fund, how its team identified synergies and growth opportunities among portfolio companies and why reaching out to the firm via its website is preferable to (literally) knocking on its door. Brands in this episode: Biena, Vital Farms, Urban Remedy, Gotham Greens, Health-Ade, KeVita, The New Primal

Carlton Fowler is back for another round. The co-founder and managing partner of Goat Rodeo Capital, a venture capital firm that holds stakes in several fast-growing beverage alcohol, non-alcoholic drink and premium snack brands first joined us for an interview in October 2020. Fowler's return to Taste Radio this week follows the recent launch of Goat Rodeo's second fund, from which the firm has made investments in hop-centric beverage company HopLark and premium canister snack brand The Good Crisp. Those companies joined a portfolio that includes ready-to drink cocktail brand DRNXSMYTH, canned wine company Archer Roose and Lemon Perfect, a brand of cold-pressed lemon water drinks. As part of our discussion, Fowler reflected upon the data and business criteria that influenced Goat Rodeo's initial investments and how that information is being utilized to make new funding decisions. He also spoke about how the firm evaluates non-portfolio DTC brands and their potential for omnichannel success, weighed in the continued blurring of lines within the non-alcoholic beverage and beverage alcohol industries and explained why Goat Rodeo's second fund will not include investments in cannabis beverages, despite Carlton being bullish about the future of the space. Show notes: 0:44: Carlton Fowler, Managing Partner, Goat Rodeo Capital – Fowler and Taste Radio editor Ray Latif riffed on the investor's role as a judge for BevNET's Cocktail Showdown 2 competition and a tweet about two of his two passions appearing in a limited-edition product. Fowler also spoke about how Goat Rodeo has and continues to deploy capital for its second fund, his perspective on brands that attempt to create a new category versus seeking an addressable market for their products and how he evaluates brand success on Amazon. Later, he explained why he celebrates greater crossover among non-alcoholic, spirit and beer brands, the reason he sees a big runway for zero-proof drinks and why cannabis drinks are on his mind, even if not part of Goat Rodeo's second fund. Brands in this episode: Golden Rule Spirits, Social Hour Cocktails, Arby's, Lay's, Guinness, HopLark, The Good Crisp, Lemon Perfect, Liquid Death, Tito's, Mountain Dew, Twisted Tea, Mike's Hard Lemonade, Monster Energy, Topo Chico, Seedlip, Heineken, Budweiser, CANN, Levia

Taste Radio's hosts reflected upon last week's highly publicized deal between the Coca-Cola Co. and Constellation Brands in which the soda and spirit giants collaborated on a new Fresca branded RTD cocktail line, as well as other headlines from the past week, including a legacy beer company's dip into a growing pool of hop-centric drinks and news of Liquid Death's colossal funding round. They also discussed a flaming hot line extension for a not-so-NOSHy snack brand, why this month could be described as "Cannuary" for one member of the team and highlighted several new beverages and bites, including pancake-flavored puffs and a line of small-batch chai concentrates. Show notes: 0:37: The Softest Tee Ever. Plus, A Mixed Bag Of Bevs, Burning Bites And Big Apple Booze. – The hosts reminded listeners to review Taste Radio on the Apple Podcasts app and the team will send you a free T-shirt. John Craven explained why Fresca Mixed makes more sense than Jack & (branded) Coke, Jacqui Brugliera discussed emerging hop-portunities in the beverage industry and Mike Schneider offered a suggestion for a new Liquid Death flavor. Later, Ray Latif broke out the snacks and the hosts collectively riffed on brands that are likely familiar to listeners and their versions of "Dry January." Brands in this episode: Fresca, Coca-Cola, Jack Daniel's, Topo Chico, Sierra Nevada, HopLark, Liquid Death, Cocaine Energy, Doritos, Like Air, RIND, Fly By Jing, Recess, Kimbala, Jack & Annie's, Wunder, Moon Intergalactic, Waterford Whisky, Strykk, Everleaf, Great Jones Distilling

If you're not familiar with jackfruit, you're not alone. The fruit, while long valued by the vegan community for its sinuous meat-like texture, is relatively unknown among Americans. Annie Ryu, the founder and CEO of The Jackfruit Company and sister brand Jack & Annie's, is aiming to change that. Over the past decade, Ryu built the largest global supply chain for jackfruit, also referred to as "jack," a high-yield yet underutilized crop that grows in warm and tropical climates. Amid a growing number of Americans embracing plant-based lifestyles, jackfruit has gradually appeared in natural and conventional grocery stores across the U.S. where brands like The Jackfruit Company process, package and sell it as a plant-based alternative to chicken, pork and beef. Launched in 2015, The Jackfruit Co. markets jackfruit-based ready-to-eat meals and ingredients that are sold in approximately 6,200 stores across the U.S. In 2020, the company introduced Jack and Annie's, a spin-off brand designed for mainstream consumers. Jack and Annie's sells plant-based nuggets, wings, meatballs and sausages that are available at 1,500 stores including those of Whole Foods, Sprouts, Wegmans, and Target. Last month, the company announced a $23 million Series B round which will be deployed to help expand distribution and build awareness of Jack & Annie's. In an interview featured in this episode, Ryu spoke about her initial vision to support farming communities in India by incentivizing production of jackfruit, how she began building the company while still an undergraduate student at Harvard, how Jack & Annie's is positioned within a competitive set for plant-based meat and what she's learned about entrepreneurship and the value of persistence. Show notes: 0:44: Annie Ryu, Founder/CEO, Jack & Annie's – Ryu and Taste Radio editor Ray Latif riffed on Jack & Annie's plant-based sausages, why the entrepreneur became a vegetarian, how she became the valedictorian of her class at Harvard and why she shifted focus from a career in medicine to public health. Ryu also discussed jackfruit amid the rise in awareness and consumption of plant-based meat, identifying the right messaging to attract retail buyers and consumers and how she initially raised funds for the company via pitch competitions and angel investors. Later, she discussed the development of the Jack & Annie's brand and its packaging, why she's never been discouraged by the length of time it took to build her company, why education continues to drive her and how she aligns with like-minded advisors and investors. Brands in this episode: The Jackfruit Company, Jack & Annie's, Impossible Foods, Beyond Meat

Todd Carmichael wants to add a bit more sparkle to your water. But not the kind you're used to. Nearly three decades after he co-founded pioneering third-wave coffee brand La Colombe, Carmichael is once again breaking new ground with the launch of innovative "shimmering water" brand Loftiwater. Launched in December, Loftiwater debuted a few weeks after Carmichael stepped down as CEO of La Colombe. In the months leading up to and following his departure, Carmichael, a serial innovator, spent dozens of hours in his basement lab attempting to find a way to create a different, better kind of sparkling water experience. The result was Loftiwater, a new brand of sparkling – but importantly, not carbonated – water. Instead, the company uses a blend of gases to create what it describes as "a galaxy of sweet velvety microbubbles." Packaged in 14 oz. plastic bottles and available in six flavors, the drinks contain no calories, sugars or preservatives, yet are "deceptively sweet," according to the brand's website. In an interview featured in this episode, Carmichael spoke about the reasons behind his decision to leave La Colombe, how the pandemic influenced his mindset and inspired a fresh start, his ambitious vision for Loftiwater as a third option for restaurant diners and why the brand's early start included a chartered plane to Venezuela. Show notes: 0:44: Todd Carmichael, Co-Founder, La Colombe & Loftiwater – Carmichael and Taste Radio editor Ray Latif began their conversation by riffing on the roller coaster that was 2021, their "dress down" business attire and why the La Colombe co-founder loves "The Matrix." Carmichael also explained why he's more driven by obsession than fear, why he believes that "if it's easy to climb a mountain, you shouldn't be climbing it," how he landed on sparkling water as the basis for his next beverage brand and how he intends to drive trial for Loftiwater. Later, he spoke about why he describes Loftiwater as "The Third Water," why he's optimistic about the future of La Colombe despite his departure, why he chose to build a production facility rather than work with a co-manufacturer and the musical analogy for explaining why he decided to stay in the beverage business. Brands in this episode: La Colombe, Loftiwater, Vitaminwater, BodyArmor, Stirrings, Spindrift