Taste Radio

What's on the other side of hyper growth? It's a question that makes Joshua Ellis, the founder of WithCo Cocktails, uncomfortable. But, as he explained in this episode, that's a good thing. A former real estate investor, Ellis saw an opportunity for a brand of high-quality, small-batch mixers and in 2016 launched WithCo, which stands for With Company, as a side project. Made with fresh ingredients and no preservatives, WithCo products are packaged in 16 oz. bottles wrapped in sleek, minimalist labels and come in eight varieties, including old fashioned, honey sour, agave margarita and a ginger mule. After his aggressive 2020 retail plan was upended by the pandemic, Ellis instead weaved together a DIY and paid social marketing strategy that fueled a surge in direct-to-consumer sales. Last year's growth has given way to revenue expectations of $6 million for 2021 and a staff of 25 employees that continues to expand. In an interview featured in this episode, Ellis explained how, despite being the company's sole employee in early 2020, he planned and executed upon a hastily revised business strategy, why he expects that a pandemic-driven shift in at-home drinking occasions will continue, how he's thoughtfully expanding the brand's retail footprint and what he means when he says that he's "building to sell." Show notes: 0:48: Barry, Beer and Bites -- The episode's hosts chatted about John Craven's visit to San Diego, which included a stop at Athletic Brewing Co.'s rapidly expanding facility, a plethora of upcoming Speed Dating events, why entrepreneurs should get their tickets to BevNET Live and NOSH Live ASAP and a variety of new food and beverage products introduced over the past month, including pizza'nadas and an drink intended to arouse. 20:07: Interview: Joshua Ellis, Founder & CEO, WithCo Cocktails -- Taste Radio editor Ray Latif spoke with Ellis about a recent sales milestone for WithCo, why he believes that going from "zero to 100" is a flawed notion and why he designed the packaging to evoke a multi-sensory experience. He also explained how he effectively utilized Instagram hashtags and direct messages to build awareness for and a conversation around WithCo and why he advocates for founders to step out of their comfort zone to better understand various elements of their businesses. Later he discussed how the company works with both independent and chain retail stores and why the "four P's" are guiding how he continues to develop WithCo and prepare it for a potential acquisition. Brands in this episode: WithCo Cocktails, Athletic Brewing, Babe Kombucha, Afia Foods, Brazi Bites, Amy's Kitchen, Free Rain, Spindrift, Corsa, Post Meridiem, Ranch2O, Sideyard Cocktails, Rebru Vodka, Thorn Brewing

This episode features an interview with Wes Henderson, the co-founder and chief innovation officer of Angel's Envy, who chronicled the history and development of the revered whiskey brand and how the company rapidly scaled while staying true to its values. This podcast also includes a conversation with the founders of two innovative brands that focuses on how each landed placement in their dream retailers. Teresa Tsou, the co-founder of better-for-you snack brand Pipsnacks, and Andrew Suzuka, the founder of organic, vegetable-infused tomato sauce brand Otamot, discussed the key steps along their respective paths into Whole Foods and Sprouts. Show notes: 1:05: Wes Henderson, Co-Founder & Chief Innovation Officer, Angel's Envy -- In an interview with Taste Radio editor Ray Latif, Henderson opened up about the inspiration behind Angel's Envy, which he co-founded with his father and master distiller Lincoln Henderson, and how he successfully intertwined family and business. He also discussed the behind the brand's iconic bottle, how the brand grew while maintaining its identity and positioning, the emotional aspect of selling the business to spirits giant Bacardi in 2015, how he's involved in the next stage of development for Angel's Envy and how his passion for civic service and flying helped him become a better leader. 38:12: Interview: Teresa Tsou, Co-Founder, Pipsnacks & Andrew Suzuka, Founder/CEO, Otamot -- The episode continues with Tsou and Suzuka, who joined us for a discussion about how they got their brands into their dream retail chains. Initially featured on social media platform Clubhouse and recorded for this episode, Tsou and Suzuka spoke about the vision for and launch of their respective brands, how they initially secured meetings with retail buyers from their favorite chains, the keys to curating their pitches and how they're supporting the brands in-store. Brands in this episode: Angel's Envy, Pipsnacks, Otamot

This is a special edition of the podcast which highlights interviews with six founders, creators and innovators who joined us on the show during the first half of 2021, including Denise Woodard, the founder and CEO of Partake Foods; Mike Fata, the founder of Manitoba Harvest; Lezlie Karls Saltarelli, Nick Saltarelli and Jake Karls, the co-founders of Mid-Day Squares; Bill Moses, the founder and CEO of Flying Embers; Ayeshah Abuelhiga, the founder and CEO of Mason Dixie Foods; and Seth Goldman, the co-founder of Honest Tea and Eat The Change and chair of the board for Beyond Meat. Show notes: 0:45: Empanadas Win The Day. Your Cocktail Brand Could Win $10,000 On The Next One. -- The hosts chatted about the recently held NOSH Pitch Slam 10 competition and its winner, Cocina 54, a brand that aims to create a "new generation" of better-for-you Latin American foods and currently markets a line of frozen empanadas. They also discussed BevNET's inaugural Cocktail Showdown, an early-stage brand pitch competition designed to showcase innovative, spirit-based ready-to-drink and ready-to-pour cocktails and riffed on several new products to cross their desks over the past week. 15:04: Interview: Denise Woodard, Founder/CEO, Partake Foods -- We kicked things off with Denise Woodard, the founder & CEO of Partake Foods, a brand of cookies and baking mixes that are free from eight major allergens, and are sold at Target, Whole Foods and Sprouts stores nationwide. In this clip, pulled from our episode featured on January 29, Woodard spoke about staying focused after initially being rejected by potential investors, the impact of sales data in the company's Series A round, why entrepreneurs should ask for specific versus general advice and why she views her employees as her "boss." 24:20: Interview: Mike Fata, Founder, Manitoba Harvest -- Our next clip is pulled from an episode featured on March 16 with Mike Fata, the founder of global hemp foods producer Manitoba Harvest. Fata spoke about why he describes himself as "a born entrepreneur but a made CEO," why he urges listeners to "dream bigger," how he advises entrepreneurs when it comes to navigating a competitive market for natural foods and how he utilized confidence and fear to become a better leader. 32:41: Interview: Lezlie Karls Saltarelli, Nick Saltarelli and Jake Karls, Co-Founders, Mid-Day Squares -- We continue with a clip from our episode published on June 1, which featured the co-founders of Mid-Day Squares, a surging brand of refrigerated chocolate and protein snack bars. They discussed the keys to their compelling social and content strategy and how they measure ROI for their efforts, how they define and value "tribalism" and why a commitment to clean ingredients and consistent communication with the brand's consumers gave the brand a solid foundation on which to build. 44:06: Interview: Bill Moses, Founder/CEO, Flying Embers -- Next we featured a clip from an episode published on May 25, which featured an interview with Bill Moses, the founder of better-for-you alcohol beverage platform Flying Embers. Moses, who is also the co-founder of probiotic drink and kombucha brand KeVita, discussed his perspective on innovation in the context of online retail, why making the right hires is critical to maintaining the company's growth pace and the importance of finding balance amid an intense drive to win. 50:20: Interview: Ayeshah Abuelhiga, Founder/CEO, Mason Dixie Foods -- The episode continues with Ayeshah Abuelhiga, who is the founder of Mason Dixie Foods, the fastest growing frozen baked goods company in America. In this clip, pulled from an episode aired on March 30, Abuelhiga spoke about how bias and inequality in corporate life prompted her foray into entrepreneurship, how Mason Dixie gained a foothold in a legacy food category and how she vetted investors for the company's Series A round. 59:49: Interview: Seth Goldman, Co-Founder, Honest Tea & Eat The Change; Chair Of The Board, Beyond Meat -- Finally, we hear from Seth Goldman, the co-founder of Honest Tea, Chair Of The Board for Beyond Meat and most recently, the co-founder of Eat The Change, a mission-driven platform that markets chef-crafted, planet-friendly snacks. In the following clip, pulled from an episode published on April 27, Goldman discussed the importance of winning consumers' trust, why Eat The Change led with mushrooms for its inaugural product line and why the food community has the means to address societal problems. Brands in this episode: Uncle Matt's, Earth & Star, Flock Chicken Chips, Beyond the Equator, COCINA 54, Honey Child Artisan Pops, Singing Pastures, Down to Cook, Daily Crunch Snacks, Grateful Snacking Co, Iya Foods, FUN Sesames, Kuali, Mariam's Garlic Goodness, Chia Smash, Chiki Chiki Boom Boom, Agua Bonita, Electra Drinks, Barcode, Madre Mezcal, Starbucks, Partake Foods, Manitoba Harvest, Mid-Day Squares, Flying Embers, KeVita, Mason Dixie Foods, Honest Tea, Eat The Change, Bey

How did Amy's Kitchen, which has remained independently owned since its inception over 30 years ago, become a globally recognized and trusted brand that generates over $600 million in annual revenue? In a word, commitment. Founded in 1987, Amy's Kitchen launched with a single product and has since evolved into an organic-centric platform brand that markets over 250 food items, including its popular soups, frozen burritos and pasta bowls. Family owned and self-described as "fiercely independent," the Sonoma County-based company prides itself on making accessible and affordable food, the majority of which is produced at four facilities located across the U.S. Amy's co-founders Andy and Rachel Berliner characterize these facilities as "large kitchens," a depiction in line with their dedication to create homestyle and authentic meals. As might be expected, industry conglomerates have made dozens of offers to acquire Amy's over the years, but the Berliners have remained steadfast in their commitment to independence and operating the company on their own terms. As part of an interview featured in this episode, the Berliners spoke about how they've maintained their vision and focus for Amy's, why a retirement-aged accountant was the company's most significant hire and responsible for Amy's emphasis on financial stability and why they are extremely patient when it comes to new product development. They also discussed how they managed the company during the pandemic, how they envision the next stage of development for Amy's and why their happiness has never been tied to financial gain. Show notes: 0:38: Interview: Andy and Rachel Berliner, Co-Founders, Amy's Kitchen -- The Berliners sat down with Taste Radio editor Ray Latif and kicked things off with a chat about Amy's Kitchen's better-for-you candy bars and Andy's family roots in the chocolate business along with Amy's history in the business of organic food retail and agriculture. They also discussed why trends had little to do with the launch of Amy's, the brand's first major inflection point and three key values that their CFO had instilled in the company. Later, they explained why they "don't come out with something until it's right," how they manage a broad product portfolio and the differences between their manufacturing facilities and that of other major packaged food companies. They also spoke about moving quickly to protect their employees prior to the initial Covid-19 outbreak, what the term "family business" means to them, how their daughter is and will continue to be involved in the company and why daily meditation is at the center of their life philosophy. Brands in this episode: Amy's Kitchen

This week, we're joined by Alexander Harik, founder and CEO of Zesty Z, a brand of condiments, popcorn and seasonings inspired by the Mediterranean diet. Born in Brooklyn, Zesty Z debuted in 2017 and has attempted to introduce Middle Eastern flavors to American households via easily understood and accessible products, beginning with its flagship zaatar and olive oil blend, which gained national distribution at Whole Foods within a year of its launch. The company has since extended the brand via a three-SKU line of popcorn infused with Mediterranean flavors, such as thyme and feta, and a line of table seasonings, which includes everything bagel and zaatar varieties. In an interview featured in this episode, Harik discussed the duality of Zesty Z as an authentic Mediterranean food brand whose products are designed to reach a broad set of consumers, how he initially won over independent retailers on his way to coast-to-coast distribution, the process of scaling from a single product to a platform brand and how he's navigated challenges and surprising roadblocks as an Arab-American food entrepreneur. Show notes: 0:48: Sipping Aguas Frescas Out Of A Trophy… It's A Thing. Also, You'll Want Your Microwave For This. -- NOSH reporter Erin Cabrey helped kick off this episode, which arrived just ahead of BevNET and NOSH's Virtually Live Summer 2021. The hosts discussed the agenda for the event, which is loaded with informative panels, interactive discussions and much more, along with the recently held New Beverage Showdown 21 competition, which was won by aguas frescas brand Agua Bonita. Later, they spoke about an innovative take on microwave popcorn, exquisite frozen desserts, better-for-you pantry staples and "electrifying" beverages. 18:51: Interview: Alexander Harik, Founder/CEO, Zesty Z -- Harik sat down with Taste Radio editor Ray Latif and spoke about the origins of the company, how its whimsical name differentiates Zesty Z from legacy Mediterranean food brands and the key elements of a first market-viable product. He also explained his process for landing the brand's first 25 retailers, how he built strong relationships with local and national Whole Foods buyers and how he chose popcorn as the brand's second and most scalable product line. Later, he discussed how the bigotry and racism he experienced in the wake of 9/11 impacted his journey as a food entrepreneur and why he's concerned that Arab-Americans are not classified as a minority group by some industry organizations. Brands in this episode: Zesty Z, La Colombe, A Dozen Cousins, Agua Bonita, Olipop, Opopop, Dolcezza Gelato, Vybes, Electra, Unlit, High Road Craft Ice Cream, Incredo Spreads, Not Just Co., Nutella, Siete, Dang Foods

Entrepreneurs will likely recognize the process that led to the creation of Chloe's: founder Chloe Epstein had a need that wasn't being met by current products on the market so she developed a concept to address that need. In her case, it was a lack of clean ingredient, better-for-you frozen yogurt and her idea was to create a chain of cafes that sold fruit-based soft-serve. Despite success with the initial retail store, adding additional locations proved to be an expensive and complex endeavor. At that point she, along with co-founders Michael Sloan and her husband Jason Epstein, undertook a major pivot that would reshape the company and, in the process, establish a new set of better-for-you products within the frozen novelty category. Today, Chloe's markets an expansive portfolio, including its flagship line of fruit-based pops, a first-of-its kind line of frozen bars made from oat milk and a new no-sugar added line of frozen pops. The brand is represented in over 10,000 retail doors and also boasts a licensing deal with Marvel in which comic book characters from the Avengers and Spider-Man adorn boxes of its most popular flavors. In the following interview, Epstein and Sloan joined us for a conversation that pulled back the curtain on the company's founding story, the decision to shift its focus from foodservice to packaged goods, the leap from a slow and steady growth strategy to one that embraced a national distribution plan and why Chloe's is not shy about putting a target on the back of big CPG. Show notes: 0:37: Interview: Chloe Epstein and Michael Sloan, Co-Founders, Chloe's -- Taste Radio editor Ray Latif spoke with Epstein and Sloan about their respective backgrounds in law and finance, how they applied lessons from their retail business into the launch of their consumer brand and why they said "yes" when Kroger wanted to take the brand national just a year after its debut. They also explained how they built Chloe's in the "natural side of conventional," how they strive to make Chloe's products accessible to and affordable for most consumers and how they convinced Whole Foods to accept their Marvel-branded products in its stores. Brands in this episode: Chloe's, Pinkberry, Tasti D-Lite

Nicholas Reichenbach is ready to take his passion public. Reichenbach is the founder and executive chairman of Flow Water, a premium brand of spring-sourced alkaline water known for its use of recycled carton packaging. Launched as a challenger to legacy brands such as Fiji and Evian, Flow has achieved remarkable retail and sales growth since its launch in 2015. Flow generated sales of $25 million in 2020 and the brand, which markets several varieties, including flavored and collagen-infused waters, is sold in 25,000 retailers across the United States and Canada, including Whole Foods Market, Safeway, Wegmans, Walmart and Vitamin Shoppe. Success has prompted an upcoming public stock offering that is expected to raise over $50 million in support of the company's goal to establish a new standard for premium water focused on taste and sustainability. As part of an interview featured in this episode, Reichenbach spoke about the rationale for going public just six years after launching the company, his background and experience as music promoter and tech entrepreneur and how timing played into the decision to commercialize his family's spring and launch of Flow Water. He also discussed his prodigious ability to raise capital for the company, which has already brought in over $100 million in funding, how he's attracted a range of celebrities -- including actresses Gwyneth Paltrow and Halle Berry, musician Shawn Mendes and NBA star Russell Westbrook -- to support the brand and how Flow's marketing strategy is getting consumers to trade up. Show notes: 0:42: The Insiders Have It. Plus, We're Going, Going, Back, Back To Cali, Cali. -- The hosts discussed the evolution of BevNET/NOSH's subscription model, an "Ugly" guy's recent office visit and the big news that we'll be back to in-person events this December. They also chatted about several new products and early-stage brands, including better-for-you snacks, immunity-boosting juice shots, pea-based ice cream, non-alcoholic cocktail alternatives and a restaurant-inspired brand of pasta sauces. 17:08: Interview: Nicholas Reichenbach, Founder & Executive Chairman, Flow Water -- Reichenbach sat down with Taste Radio editor Ray Latif for a conversation that began with the entrepreneur's experience as a club promoter and later as the founder of a ringtone and mobile gaming company. He also explained what he learned about the beverage industry as an early distributor of Red Bull, how and why he landed on Flow as the name for his nascent water brand, why self production has been critical to the company's growth and how the company most effectively utilizes celebrity partners and investors. Later, he spoke about how Flow's packaging has enabled it to stand out on shelf and how he's incorporated lessons from other challenger brands into Flow's business strategy. Brands in this episode: Flow Water, Ugly Drinks, Clio Snacks, Chloe's, Honest Tea, PIN Energy, Bully Boy Distillers, Kuali, Ghia, Cocacao, Honey Mama's, Salivation Snackfoods, Amazi Foods, Littlemore Organics, SweetPea Ice Cream, Carbone Fine Food, Vive Organic, Casamara Club, Rao's, Fiji Water, Evian, Voss Water, Icelandic Glacial, Fuze, BodyArmor, Core Hydration

Upon viewing Mid-Day Squares' Instagram page for the first time, you might be wondering why the brand's three founders are so prominently featured and look more like modern pop stars and streetwear models than the owners of a food brand. However, the portrayal of Lezlie Karls Saltarelli, Nick Saltarelli and Jake Karls as millennial celebrities is part of a thoughtfully curated social strategy and a purposeful business model that has helped Mid-Day Squares become one of the hottest brands in CPG. Launched in 2018, the Montreal-based brand, which markets a three-SKU line of refrigerated snack bars described as "everything a chocolate bar isn't, and everything a protein bar wishes it was" is carried throughout Canada and is rapidly expanding distribution in the U.S. at retailers including Sprouts and Whole Foods. Backed by a total of $8 million in funding, including financing from investment firms Boulder Food Group and Selva Ventures, Mid-Day Squares expects to generate $10 million in revenue in 2021 and has a goal of reaching $100 million in sales within three years. The brand's fast growth and vision has already attracted the interest of The Hershey Co., which reportedly saw its offer to acquire the company rebuffed by its founders. In an interview featured in this episode, Karls Saltarelli, Saltarelli and Karls spoke about how Mid-Day Squares has achieved its rapid start and upward trajectory, including lessons from prior entrepreneurial endeavors, as well as the keys to its unique and compelling social strategy and why a commitment to clean ingredients and consistent communication with the brand's consumers gave the brand a solid foundation on which to build. They also explained why a business therapist has been vital to their development as co-founders and leaders, why vulnerability and love are cornerstones of the brand and why they plan to keep the company independent. Show notes: 0:40: Interview: Lezlie Karls Saltarelli, Nick Saltarelli and Jake Karls, Co-Founders, Mid-Day Squares -- The co-founders sat down with Taste Radio editor Ray Latif for an expansive conversation, including why "transparency is Mid-Day Squares' currency," as well as how data validated the initial concept, why it took some convincing to get one of the founders on board and the reasons behind the brand name. They also discussed how they incorporated lessons from other startups into Mid-Day Squares, the influence of "Shark Tank" in their social efforts and why they identified non-traditional grocery sets for snack bars as key to their retail strategy. Later, they explained how they present their vision to investors, why they turned down an offer to sell the company and shared their plans for the brand's next stage of development. Brands in this episode: Mid-Day Squares, Perfect Bar, Reese's, Flow Hydration, Hydrant, 5-hour Energy, Kind Snacks, RXBAR

Bill Moses had a gut feeling. Having made his mark in non-alcoholic beverages as the co-founder and former CEO of probiotic drink and kombucha brand KeVita, Moses saw an opportunity to re-imagine the beverage alcohol space via a better-for-you platform of products. Shortly before the sale of KeVita to Pepsico in 2016, one that netted over $230 million, he launched Fermented Sciences, a platform dedicated to developing and launching "innovative fermented beverage brands to transform the alcohol industry." In February of 2018, the company introduced its first brand, Flying Embers, which debuted with a line of organic hard kombucha. Flying Embers quickly emerged as a leading player in the burgeoning space and has since launched several other beverage lines, including hard seltzer, beer infused with functional ingredients and a recently introduced Champagne-style product called Kombucha Bubbly. Amid a growing portfolio and surging sales -- less than a year in, Flying Embers hard seltzer is among the top brands in the category -- Moses is motivated by the momentum he sees for better-for-you alcoholic drinks. He'll note, however, that maintaining the company's pace requires an intense focus and thoughtful strategy, each of which he outlined in an interview featured in this episode. As part of our conversation, Moses spoke about his vision for Fermented Sciences within the context of macro trends that are shaping the food and beverage industry, how the company most effectively allocates resources across its product lines and why having "the least polarizing liquid" is a key to its innovation strategy. He also compared raising capital for Kevita and Fermented Sciences, why personal relationships with distribution partners are critical to the success of Flying Embers and the importance of finding balance amid an intense drive to win. Show notes: 0:46: It's An UnCANNy Resemblance. Plus, New Products Galore And A Slim Jim Smackdown -- The hosts chatted about the benefits of BevNET and NOSH's upcoming Boot Camp and Virtually Live events and why a fast-growing "social tonic" brand introduced an "uncannabated" product line. They also praised several new products, including an avocado hummus, cookie bites, enhanced water and a cauliflower-based veggie burger. They also snapped into Slim Jims. 18:01: Interview: Bill Moses, Founder/CEO, Fermented Sciences -- Taste Radio editor Ray Latif spoke with Moses for an expansive interview that began with an examination of the entrepreneur's work schedule, which includes several board and advisory commitments. Moses also explained why Fermented Sciences has raised $50 million to date, how his experience with Kevita shaped his perspective on capital needs and how he analyzed the opportunity for hard kombucha. Later, he discussed the company's approach to new product development, particularly as it relates to traditional categories, how Flying Embers is managing a category leading brand and one that's playing in a hot and highly competitive space and why it's focusing on a "Power of the Pair" strategy at retail. Moses also spoke about the importance of recruiting the best talent, the elements of a winning culture and hinted that Fermented Sciences might not be his last rodeo. Brands in this episode: Flying Embers, KeVita, Cann, Hope Foods, Post Meridiem, Nature's Heart, Dr Praeger's, Theo Chocolate, Chiki Chiki Boom Boom, Esse Water, Shine Water, Ayoba, Slim Jim, Jeni's Ice Cream, Koia, Iconic Protein, Vive Organic, Wilde Brands

Actresses Nina Dobrev and Julianne Hough are best known for their work in films such as "Lucky Day" and "Rock of Ages" along with popular television shows "The Vampire Diaries" and "Dancing with the Stars." Now, the pair of best friends and entrepreneurs is aiming to be equally recognized in the wine business. Earlier this year, Dobrev and Hough introduced Fresh Vine Wine, a collection of premium low-calorie wines that "embody health, warmth, and a deeper connection to wellness and an active lifestyle." They crafted the portfolio in partnership with award-winning Napa Valley winemaker Jamey Whetstone with a goal of developing a line of low-carb wines that would not sacrifice on taste. The result was a proprietary and natural winemaking process that incorporates high and low fermentable sugar grapes and a line that includes a Cabernet Sauvignon, Pinot Noir, Chardonnay and soon to be launched California Rosé. In an interview featured in this episode, Dobrev and Hough discussed the inspiration behind Fresh Vine Wine, how they educated themselves about the wine business and how they identified the right partners to help develop the company. They also discussed the name and trend-centric nature of the brand, why it is positioned to reach a broad set of consumers and how they incorporate Fresh Vine into their personal social media accounts. Show notes: 0:40: Interview: Nina Dobrev and Julianne Hough, Co-Owners, Fresh Vine Wine -- Dobrev and Hough sat down with Taste Radio editor Ray Latif about how Fresh Vine represents an intersection between their passion for healthy living and a celebration of wine and why leading with heart and soul led them to their winemaking partner. They also explained why they chose to use the word "fresh" in the brand name, how they view their roles as owners, ambassadors and influencers, plans to launch in-person sampling events and how Fresh Vine fits into a growing market for low-calorie alcoholic beverages, including hard seltzers. Brands in this episode: Fresh Vine Wine

Amazon founder and CEO Jeff Bezos once explained that the e-commerce giant innovates by "starting with the customer and working backwards." Jason Wright, the co-founder and CEO of Wilde Brands, adopted a similar mindset for the development of the company's unique chicken- and pork-based chips. Wright, a serial entrepreneur who launched Wilde as a brand of meat bars in 2015, saw an opportunity to innovate within the salty snack category via a protein-centric product. He envisioned a meat-based chip, and the health food devotee saw himself as the prototypical customer for the product. Going from concept to scalable brand, however, came with a number of missteps and setbacks. Yet, those growing pains ultimately paid off, and today Wilde's chips are produced at a $10 million manufacturing facility that opened in 2020 and carried nationally at retailers, including Whole Foods, Sprouts and Safeway. In an interview featured in this episode, Wright chronicled his entrepreneurial journey beginning as the co-founder of an upstart granola brand through to the debut of Wilde, why the company pivoted away from bars and into chips and how he convinced investors to buy into the strategy. He also explained why co-manufacturing was ultimately the wrong choice for Wilde, how he worked with retail buyers to establish a new protein-centric segment within the snack category and how the company identified the packaging callouts that most resonated with consumers. Show notes: 0:42: Interview: Jason Wright, Co-Founder/CEO, Wilde Brands -- Taste Radio editor Ray Latif sat down with Wright who spoke about how his early career as a fashion model led to entrepreneurship, why he launched and ultimately shut down a granola brand and what he learned from subsequent sales roles at a packaged nut startup and at The Wonderful Company. He also discussed his interest in launching a meat-based snack bar and how the emergence of the category and competition influenced Wilde's evolution into a chip company and how he was able to land investment without having a finished product. Later, Wright delved into the trials and errors of product development, why he regrets working with a co-packer, how the company aligned with Whole Foods to establish Wilde as an anchor brand within an emerging snack set and why the keys to winning consumers over always begins with taste. Brands in this episode: Wilde Brands, Bear Naked, Epic Provisions, 4505 Meats

This week, we're joined by Chris Fanucchi and Samantha Citro Alexander, the co-founders of Bitewell, a startup platform that aims to make healthy purchasing decisions easier via curated options for grocery and restaurant delivery. Fanucchi is a serial entrepreneur who is also the co-founder of both plant-based protein beverage brand Koia and caffeinated sparkling water brand Limitless. He launched Bitewell in January 2020 and was joined by Alexander, a former marketing executive for Estee Lauder, in December. Merging shopping and food trends along with dietetics and a data-driven approach, the new venture is designed as a one-stop solution for consumers who want to improve their daily eating habits. Within our conversation, Fanucchi and Alexander discussed the origins of Bitewell, how the concept has evolved since its inception and why it's a data company at its core. They also spoke about Bitewell's multi-pronged business model, why its competition isn't easily defined and how the company works with emerging food and beverage brands. Show notes: 0:45: What The Fokk Is The Dairy Pride Act? - The hosts chatted about Mike's visit to the Big Island and discussed the reintroduction of a federal bill that would dramatically restrict ways that plant-based dairy brands can market their products. They also spoke about an upcoming event on Clubhouse that will explore how three entrepreneurs landed placement of their brands in their dream retailers, urged early-stage founders to apply to the upcoming New Beverage Showdown 21 and Pitch Slam 10 competitions and spoke about several new products and notable marketing campaigns, including that of Siggi's which is promoting its new low sugar line via a "fokking" clever message. 22:07: Interview: Chris Fanucchi & Samantha Citro Alexander, Co-Founders, Bitewell -- Taste Radio editor Ray Latif sat down with Fanucchi and Citro Alexander who discussed Bitewell's Discovery Boxes, which are packed with an assortment of diet-specific products, how the concept was born out of Fanucchi's personal experience with food and how they've simplified the company's tagline and primary communication to consumers. They also spoke about building out the company's initial team, the importance of locking in service and supplier partnerships, getting consumers to share personal information about their eating habits and lifestyles and why they view current competitors as future potential partners. Brands in this episode: Maui Brewing, Ola Brewing, Honolulu Beerworks, Big Island Booch, Sattva Vida, Siggi's, Clio Snacks, Olipop, Poppi, Ugly Drinks, Essentia Water, GoodSport, Cure Hydration, Koia, Limitless, Health-Ade, Super Coffee

How do you effect positive and sustainable change in the food system? If you're Seth Goldman, you begin with tea and continue with mushrooms. As the co-founder of Honest Tea and chair of the board of Beyond Meat, Goldman has played a key role in democratizing access to organic beverages and plant-based meat. His latest venture, Eat The Change, is a mission-driven platform designed to give people "daily, actionable choices that make a difference" via chef-crafted, planet-friendly snacks. Last month, Eat The Change launched its first products, a line of organic mushroom jerky created by co-founder and celebrity chef Spike Mendelsohn, who is also Goldman's partner in PLNT Burger, a chain of plant-based, quick-service restaurants. In an interview featured on social media platform Clubhouse and recorded for this episode, Goldman discussed how the Eat The Change fits into the context of his career, why he and Mendelsohn chose to lead with mushroom jerky and how the company plans to communicate the brand's mission and product attributes to mainstream consumers. He also addressed claims of Beyond Meat products as being overly processed, the evolution of Honest Tea as a Coca-Cola-owned brand and why he eats Pringles from time to time. Show notes: 0:42: Interview: Seth Goldman, Co-Founder, Honest Tea & Eat The Change; Chair Of The Board, Beyond Meat -- Goldman spoke with Taste Radio hosts Ray Latif, John Craven, Mike Schneider and Jacqui Brugliera for a wide-ranging conversation that began with a discussion about the impact of divisive rhetoric in the U.S., the genesis of Eat The Change and why he believes that "mushrooms are the ultimate ingredient." He also spoke about the differences between the first year of Honest Tea and that of Eat The Change, how and when the latter will expand into new food categories and how the pandemic affected the timing of its launch. Later, Goldman explained why those that are critical of how Beyond Meat is produced "shouldn't be eating pasta," why he's still in regular contact with the leadership team at Honest Tea despite having no official role with the brand and answered questions from the Clubhouse audience about new business opportunities that are drawing his attention, the potential for refrigerated snacks and his perspective on soy as a crop. Brands in this episode: Eat The Change, Beyond Meat, Honest Tea, Tip Top Cocktails, Epic Provisions, Krave Jerky, Earth & Star, New Gem Foods, Zico, Pringles, The Good Crisp

On the cusp of Earth Day 2021, we're joined by Caue Suplicy, the founder and chairman of Barnana, which markets premium snacks made from upcycled bananas. Founded in 2012, Barnana uses slightly overripe bananas that would otherwise be discarded to produce dried banana bites, tortilla chips and cookie brittle, which are sold at major retailers nationwide including Costco, Whole Foods, Target, Walmart, Kroger, Safeway.. Meanwhile, as a founding member of the Upcycled Food Association, Barnana is leveraging its experience to support new and emerging upcycled CPG concepts. In an interview featured in this episode, Suplicy spoke about the company's development and evolution, including how the company analyzed consumer demand to better understand how to market and promote the brand/product. He also explained the company's strategy for sourcing and utilizing sales data, why hiring from within has benefited the brand and how he has navigated the industry as an immigrant founder. Show notes: 0:38: What Millennials Really Think About Sustainability, Gluten-Free Faves & RayFC -- BevNET reporter Brad Avery made a guest appearance in the the opening banter, which included a discussion about how millennials perceive sustainably-minded brands, how the team is gearing up for BevNET & NOSH Virtually Live, Ray's embrace of gluten-free brands (along with a chicken sandwich cheat) and interesting products that have tickled our fancy of late. 26:02: Interview: Caue Suplicy, Co-Founder/Chairman, Barnana -- Suplicy spoke with Taste Radio editor Ray Latif about Barnana's recent label revamp and new mascot and how it ties into the company's partnership with EarthDay.org. He also discussed Barnana's recent alignment with almond-based dip brand Bitchin' Sauce, how the company's first intern became a co-founder and the elements of its simple and easily understood message about mission and values. Later, Suplicy explained how Barnana's consumer research strategy has evolved, how data impacted its selling story and pitch to retailers, being mindful about when to launch new products and how his Brazilian heritage factored into the company's development. Brands in this episode: Barnana, ReGrained, Forager, Uglies Snacks, Imperfect Foods, PathWater, Coca-Cola, Rudi's Bakery, Egglife, OMG...It's Gluten Free, ZenB, Wet Hydration, Vegan Rob's, Pirate's Booty, NUGGS, Raisels, Akeso Water, Death Wish Coffee, Bitchin' Sauce, Zico

Oded Brenner often praises traditional business principles. His career, however, has been defined by resisting them. A self-described "businessman-artist," Brenner cut his teeth as an entrepreneur in 1996 as the co-founder of Max Brenner, an international chain of upscale chocolate-centric cafes. Brenner points out that the genesis of Max Brenner, which operated nearly 40 locations globally at its peak, had little to do with business planning or market research and instead was born out of Brenner's passion for indulgent and comforting desserts. The same is true for his latest venture, Blue Stripes Urban Cacao, which markets a range of wellness-focused consumer drinks and snacks made from upcycled cacao fruit, including the shell and beans. Brenner calls it a "pure passion" project, albeit one that is rapidly expanding its presence at natural channel retailers. In an interview included in this episode, Brenner spoke about his unconventional approach to entrepreneurship and why he believes that "there will always be a place for the niche." He also discussed his breakup from Max Brenner and his belief that corporations and independent business owners can never work together, why he embraces ideas that would commonly be perceived as mistakes and his definition for the ultimate form of success. Show notes: 0:42: Interview: Oded Brenner, Founder, Max Brenner & Blue Stripes Urban Cacao -- Taste Radio editor Ray Latif joined Brenner for a conversation that began with a brief introduction to cacao fruit and instructions on how to open one with your hands (as Latif did during the interview). Brenner also discussed how his original plan to become a writer morphed into a passion for pastries, the origins of Max Brenner, the chain's expansion into international cities and how he created a menu and experience that resonated with customers from all walks of life. Later, he explained why the company's partnership with holding company Strauss Group was a big mistake, how his love of cacao fruit inspired the launch of Blue Stripes, why customer experience should package design, why having a broad mix of products is not a wise idea and his motivation to continue building businesses. Brands in this episode: Max Brenner, Starbucks, Blue Stripes Urban Cacao

During the most challenging moments in his company's development, Ryan Close, the founder and CEO of Bartesian, a maker of innovative counter-top machines that produce premium cocktails on demand, would repeat the same mantra: "Let's move this thing yard by yard, look up every few yards and see where we are." Seven years after its debut, Bartesian is now galloping in full stride. The fast-growing company generated a 975% increase in revenue in 2020 amid a pandemic that saw a boom in at-home drinking occasions and came on the heels of the brand's inclusion in Oprah Winfrey's acclaimed Favorite Things of 2019 list. Following its breakout year, Bartesian today announced the completion of a $20 million Series A funding round led by venture capital firm Cleveland Avenue and that actress Mila Kunis has joined the company's advisory board. Similar to a Keurig coffee machine, Bartesian uses capsules that contain pre-blended liquid mixers. At the push of a button, the machine blends the mixers with base spirits that are preloaded into the unit to create a variety of high quality cocktails. According to Close, the company has hundreds of thousands of customers that have purchased the machine and buy its capsules on a regular basis. Bartesian is backed by several high-profile investment partners, including Chicago Cubs chairman Tom Ricketts and spirits conglomerate Beam Suntory, along with Cleveland Avenue, all participating in a 2019 funding round that raised $6 million. In an interview included in this episode, Close spoke about how he identified the potential for an automated cocktail machine, mapping out a strategy that encompasses appliance technology, mixology and marketing, identifying the most important attributes of the brand and why he says that he's not trying to put bars out of business. 0:45: Shroomin' On A Friday Afternoon. Plus, Expo West Galleries (Sans Expo). -- The podcast's hosts riffed on recent photo galleries on BevNET and NOSH that featured dozens of new products introduced over the past month, discussed a boom in mushroom-centric brands and highlighted several snacks and drinks that they munched and sipped on over the past couple weeks. 23:02: Interview: Ryan Close, Founder/CEO, Bartesian -- Close spoke with Taste Radio editor Ray Latif about what inspired him to launch Bartesian, why overconfidence was helpful early on, why B2B sales were key to the company's initial funding strategy and the partnership that provided critical working capital during its first few years. He also discussed how the deal with Beam Suntory came together, how Bartesian communicates long-term value to its customers, how he assesses opportunities to scale and why he views competition as important to the company's growth. Brands in this episode: Recess, Honest Tea, Eat The Change, Beyond Meat, Earth & Star, Pan's Mushroom Jerky, Shroomi, Shroom Shot, Four Sigmatic, Riff, GoodSport, Casamera Club, CANN, Local Roots, Elenita, Cafe Spice, Bohana, Lundberg Family Farms, Ithaca Hummus, Hendrick's Gin, Amass Spirits, Sound Sparkling, Jim Beam, Maker's Mark

Ayeshah Abuelhiga's initial concept for Mason Dixie Foods was a restaurant chain inspired by Southern cuisine. The bigger opportunity, however, turned out to be a packaged brand of better-for-you frozen biscuits. Seven years since its debut, Mason Dixie, which also markets clean ingredient scones, rolls and soon-to-be-launched breakfast sandwiches, has sold millions of baked goods. Perhaps more importantly, the company has gained a foothold in a legacy food category and provided Abuelhiga with the social capital to call out antiquated ways of doing business in the baking industry. A former product manager with Audi, Abuelhiga has positioned Mason Dixie as "the modern face of Southern food." The brand is carried in over 5,000 stores across the U.S., including , Target, Publix, Kroger, Costco and all Whole Foods Market locations. Last year, Mason Dixie raised $6.3 million in a Series A round that was primarily led by female investors, and Abuelhiga expects the company to be profitable by the end of 2021. Along with continued growth of the brand, she now has her sights set on revolutionizing the U.S. baking industry and dismantling the outdated traditions upon which it was built, a point she discussed in detail as part of our conversation. Abuelhiga also spoke about how the combination of her personal history in the food business along with the impact of bias and inequality in her career prompted her foray into entrepreneurship, the spark that spurred the launch of a packaged food brand and how she prepared for and managed meteoric growth. She explained what is needed to create transformational change in baking and how the company is following up a major rebrand with an infusion of socially responsible messaging. Show notes: 0:40: Interview: Ayeshah Abuelhiga, Founder/CEO, Mason Dixie Foods -- Abuelhiga sat down with Taste Radio editor Ray Latif and spoke about baking at home during the pandemic, the reason behind naming the company Mason Dixie, growing up as a daughter of immigrant parents and restaurant owners and why she was drawn to the foodservice industry during college. She also discussed how the frustration of being passed over for promotion four times while working at Audi led her to open a restaurant, how a novel Kickstarter campaign was hugely successful in helping launch Mason Dixie and how overwhelming demand opened the door to a consumer brand. Later, Abuelhiga spoke about a cold call that helped the brand scale its baking operation, expanding distribution beyond the natural channel, why she's frustrated with the way the baking industry communicates internally and to consumers and how she vetted investors for the company's Series A round. Brands in this episode: Mason Dixie Foods, King Arthur Flour, Brodo, Pillsbury, Simple Mills, Vital Farms, Annie's, Vitaminwater, Kind Snacks, Pederson Farms

This week, we're joined by Brandon Schwartz and Lawrence Cisneros, the co-founders of DRNXMYTH, a brand of ready-to-pour fresh cocktails whose proprietary bottle and ultra-high quality ingredients have made its products among the most unique -- and sought after -- offerings in the spirits industry. Amid a rapidly expanding market for ready-to-drink cocktails, DRNXMYTH has differentiated itself via an innovative package that keeps the spirit and a cold-pressed juice-based mixer separate until the time of consumption. A twist of the bottle and a quick shake and the result is a fresh craft cocktail. DRNXMYTH made its official debut in early 2020 and has since built a strong direct-to-consumer business among cocktail enthusiasts thirsting for high-quality offerings at a time when most bars around the country were shuttered. In an interview included in this episode, Schwartz and Cisneros spoke about the origins of the brand and how they navigated a complex web of alcohol regulation, supplier partnerships and packaging technology to achieve their vision for the products. They also discussed how the pandemic impacted their go to market strategy and how they surrounded themselves with investors that understood the impact of technology within an emerging category. Show notes: 0:52: Remembering A Legend. Ray's New Love. And, A Spirited Chat About New Products. -- The episode opened with a chat about Jacqui's passion for Gaelic football, high school athletic endeavors and a few updates to Taste Radio. The hosts also shared remembrances of industry icon and Odwalla and Califia Farms founder Greg Steltenpohl, who passed away earlier this month. Later, they spoke about a new line of indulgent ice cream bars, buzzy cocktails and Spindrift's foray into hard seltzer. 20:44: Interview: Brandon Schwartz & Lawrence Cisneros, Co-Founders, DRNXMYTH -- BevNET CEO John Craven sat down with Schwartz and Cisneros, who discussed their backgrounds in law and consumer products, the inspiration for the brand and how they identified white space for a super-premium bottle cocktail. They also discussed the lengthy timeline for developing DRNXMYTH's bottle and operational strategy, convincing investors to buy into the concept before the package was commercially ready and why they aligned with bartenders and mixologists to create the recipes for and market the cocktails. Later, Schwartz and Cisneros talked about their innovation strategy and how they crafted a consumer experience, building DRNXMYTH's direct-to-consumer platform and how investors perceive the opportunity for ready-to-drink cocktails. Brands in this episode: DRNXMYTH, Califia Farms, Odwalla, Nutpods, Kokomio, Van Leeuwen Ice Cream, Leilo, Deloce, Bomani, Intent Beverage, Mindright, Spirit & Co., Spindrift, Suja, Evolution Fresh

Mike Fata's entrepreneurial journey began when he dropped out of high school. It culminated in the $419 million acquisition of the company he co-founded, global hemp foods producer Manitoba Harvest. Reflecting on his remarkable ascent, Fata mentions one regret: that he didn't "dream bigger." Launched in 1998, Manitoba Harvest, which is best known for its popular Hemp Hearts brand, has played a critical role in education about and mainstream adoption of hemp, beginning in its home market of Canada and later in the United States. Seventeen years after the company's debut, Fata guided a majority sale of Manitoba Harvest at an enterprise value of $132 million. He helped lead a second sale of the company four years later when it was acquired by Canadian cannabis company Tilray for the aforementioned $419 million. Two nine-figure exits… not bad for someone who left school at age 13. In the following interview, Fata spoke about how educating himself about nutrition and healthy living led him to hemp, overcoming government-led and generational disinformation about the crop, why he laments not seeing greater potential for the company early into its development and where he drew inspiration for confidence as a CEO. Show notes: 0:48: Interview: Mike Fata, Founder, Manitoba Harvest -- Taste Radio editor Ray Latif sat down with Fata and discussed the entrepreneur's mentorship of brand founders on social media app Clubhouse, his path from bullied teen to health and hemp guru, the Canadian government's role in the creation and launch of Manitoba Harvest and how the DEA stunted the company's foray into the U.S. Fata also spoke about how people and organizations in the natural foods community helped him become a better leader, why he describes himself as "a born entrepreneur but a made CEO," what Whole Foods taught him about team building, the retail partners that helped educate mainstream consumers about hemp and the importance of humility when bringing leaders to help scale the company. Later, he discussed his involvement as an investor in several fast growing food brands and how he advises entrepreneurs when it comes to navigating a crowded and competitive market for natural foods. Brands in this episode: Manitoba Harvest, Dr. Bronner's, Stonyfield, Love Good Fats, OM Mushroom

On March 12, 2020, a hard coffee brand called Bomani Cold Buzz announced its official debut. The timing of the launch was seemingly unfortunate: one day prior, the Covid-19 pandemic upended American society and prompted lockdowns across the country. Yet while the months ahead were exceptionally challenging for most food and beverage startups, Bomani persevered. The brand landed distribution at over 1,000 retail stores including those of Total Wine, Stater Bros., Whole Foods and Gelson's, built a dynamic e-commerce business and secured a $3.5 million round of capital in December. How, in a year of turmoil, did Bomani get off to a hot start? In an interview included in this episode, we spoke with co-founders Sam Madani, Amin Anjedani and Kai Drewry who explained how preparation, planning and purpose gave the company a foundation for success, why aggressive cold-calling was critical to finding the right suppliers and service providers, their thoughtful approach to surveys and focus groups and how they convinced investors and advisors to believe in their vision. Show notes: 0:44: Essentia's Exit, How To Meet A Retail Buyer, Funding Wins And Bite-Sized Innovation -- The episode's hosts discussed Nestle's acquisition of premium alkaline water brand Essentia, BevNET's upcoming Speed Dating event, which will pair brand founders with retailer buyers, recently announced seed rounds for nitro coffee and functional beverage brands and notable products sent to our office over the past week, including vegetable-based cakes, grain-free pizza bites and immunity-focused drinks. 20:07: Interview: Sam Madani, Amin Anjedani & Kai Drewry, Co-Founders, Bomani Cold Buzz -- The co-founders sat down with Taste Radio editor Ray Latif and spoke about how their background in investment banking led to the creation of Bomani, effective networking and how to choose the right partners and advice. They also discussed consumer reception to the brand in its pre-launch phase, marketing that finds a balance between party culture and mature drinking and whether rapid growth was an intentional part of their strategy. Brands in this episode: Bomani Cold Buzz, Essentia, Nitro Beverage Co., Cloud Water, Snow Days, NewGem Foods, Planet FWD, Veggies Made Great

Laid back and longhaired, Nick Taranto is over a decade removed from his service as an officer in the Marine Corps, having enlisted after earning an MBA at Harvard Business School. In speaking with Taranto for an interview featured in this episode, it's clear that, while he may not resemble the prototypical soldier or B-school grad, his experience at the two revered institutions have helped guide his career as an entrepreneur. Taranto communicates with purpose and has the air of a natural leader and creative thinker, someone who could excel on both the battlefield and the boardroom (although you get the sense that he might spell the latter b-o-r-e-d-r-o-o-m). After leaving the Marines, Taranto co-founded pioneering meal kit company Plated in 2012 and sold to grocery chain Albertsons for $300 million just five years later. He explained that part of his success at Plated derived from his ability to connect and communicate with investors, retailers and consumers. It's an important skill set, one that he carries into his latest venture, HOP WTR, a brand of non-alcoholic, hopped sparkling waters that are infused with adaptogens and nootropics. It's a timely entry into the budding business of beer alternatives and one that, like many entrepreneurial companies, carries a personal meaning for Nick. Within our conversation, we delved into Taranto's life and career, including his reason for entering the military, how he managed Plated's very complex business model, how to assess timing and opportunity and why storytelling is the key to any successful company. Show notes: 0:45: Interview: Nick Taranto, Co-Founder, Plated & HOP WTR -- Taranto sat down with Taste Radio editor Ray Latif for an expansive conversation that began with the entrepreneur's thoughts on Bitcoin, the significant impact that 9/11 had on his life, comparing leadership skills he learned at Harvard Business School and in the Marines and why the latter discouraged "OFP." He also explained how the 2008 recession affected the career paths for business school graduates, his unhappy stint at a high-profile investment bank, the origins of Plated and why he admits that turning a profit was not a priority for the company. Later he spoke about his decision to launch a beverage brand, the positioning of HOP WTR and why he's bullish on sober-curious lifestyles. Brands in this episode: HOP WTR, Plated

When discussing the unconventionality of her brand's name and label design, Starr Edwards, the co-founder and CEO of Bitchin' Sauce, a maker of vegan, almond-based dips, described herself as "the Bob Ross of branding." There were "a lot of happy accidents," she noted. Those playful mishaps provided the foundation for what is now one of the fastest-growing brands in its category. Launched in 2004, Bitchin' Sauce emerged as a cult hit at farmers markets in Southern California as consumers embraced its unapologetically quirky labels and commitment to clean ingredient formulations. While the packaging and ingredients have essentially remained the same over the years, the brand's retail footprint has grown dramatically: Bitchin' Sauce is sold nationwide at over 6,800 retail stores, including those of Costco, Walmart, Target, Albertsons and 7-Eleven. In an interview included in this episode, Edwards and her co-founder and husband L.A. discussed about how a passion for veganism and music provided a foundation for the brand's origins, how they landed a deal with Costco early into the brand's development and why they believe that owning a production facility has given them an advantage when working with retailers. They also spoke about how consumers perceive and respond to the brand's name and why they'll never change the primary elements of its packaging, as well as how they worked with 7-Eleven to develop an exclusive line of products for the retailer. Show notes: 0:36: Nowhere Else Exists A Retailer Like This One… Yet -- The episode's hosts chatted about their weekly Clubhouse meet-up, a New York Times profile on upscale grocery chain Erewhon, the news that Oatly might be valued at $2 billion or more and discussed new products to come across their desks in recent days, including plant-based milks, clean label energy drinks and non-alcoholic spirits. 22:01: Interview: Starr & L.A. Edwards, Co-Founders, Bitchin' Sauce -- The Edwards spoke with Taste Radio editor Ray Latif about raising four kids while building a small business, why Starr juggled multiple jobs as a teenager and how being the mechanic for L.A.'s band was helpful down the road. They also discussed how their relationship with Costco began and grew, how they saved hundreds of thousands of dollars in building their production facility, getting up to speed on food safety and why an alternative name for the brand is never as popular as the original. Later, they explained why they've tried to stay under the radar when it comes to press, when to say "yes" to retailers and how the pandemic actually supported consumer trial of Bitchin' Sauce. Brands in this episode: Bitchin' Sauce, Imperfect Foods, Ithaca Hummus, Oatly, MALK, Rise Brewing Co., Better Than Milk, Fat Snax, Naya Foods, Base Culture, Brew Dr. Kombucha, Highkey, Hydrant, Fluere, Tanqueray

The opportunity, as Bill Shufelt explained, was hidden in plain sight. Shufelt, the co-founder and CEO of non-alcoholic beer maker Athletic Brewing Co., believed that despite decades of stigma and ridicule for sober suds, modern consumers were ready and waiting for a better tasting and premium option. Following months of category research and market analysis, he launched Athletic Brewing Co. in 2017, which has emerged as the leading brand in a rapidly expanding market for non-alcoholic beer. Athletic has dominated the craft side of the category and holds a 54 percent share of the segment, which, according to Bill, is the fastest growing within non-alcoholic beer and grew over 300 percent in 2020. In an interview featured in this episode, Shufelt, speaking from the company's San Diego production facility which opened last year following a $17.5 million capital raise, discussed how a high-pressure career in finance led him to non-alcoholic beer, how he dealt with consistent rejection from beer industry professionals and how he landed his first investors. He also spoke about the yin and yang of his relationship with Athletic's co-founder, John Walker, why he believes that "drama is so unproductive," how he planned for and is managing explosive growth and how he evaluates strategic partnerships. Show notes: 0:42: Interview: Bill Shufelt, Co-Founder & CEO, Athletic Brewing Co. -- Shufelt spoke with Taste Radio editor Ray Latif for an expansive interview that began with his initial assessment of the non-alcoholic beer category, how his fast-paced lifestyle as a hedge fund executive introduced him to the category and how his calm, composed demeanor is reflected in the culture of Athletic Brewing Co. He also discussed the impact of health and wellness trends on the non-alcoholic beverage market, his methodology in measuring the potential for non-alcoholic beer, how a chance meeting at a BevNET Live event led to one of his first investors and the key to landing his most valuable distribution and retail partnerships. Later, Shufelt spoke about outgrowing Athletic's initial production facility, his advice for forecasting demand, including why brand owners should avoid debt, how the brand's personality has evolved since its launch and how major beer conglomerates have supported the company. Brands in this episode: Athletic Brewing Co., Stonyfield Farm, Honest Tea, Krave Jerky, Suja, Ballast Point

In this episode, we profiled the remarkable rise of Organifi in an interview with CEO Mae Steigler. Launched in 2014, Organifi is best known for its flagship powdered green juice and has quietly emerged as one of the leading direct-to-consumer brands in the nutritional supplement space, generating over $100 million in sales since its debut. The company is now setting its sights on the grocery channel, part of a growth strategy led by Steigler, who has been with Organifi since its launch and was promoted to CEO in January. As part of our conversation, Steigler spoke about the origins of Organifi, the company's impressive direct sales business and how she and her team crafted an effective consumer acquisition and retention strategy. She also discussed how Organifi scaled while being bootstrapped and taking in no outside capital and how daily huddles and employee empowerment are key to the company culture. Show notes: 0:42: Oatly's 'Super' Gamble, Clubhouse Fatigue And Why We're Talking About Leggs -- The hosts discussed Oatly's admired/reviled Super Bowl ad, evaluated the usefulness of social media platform Clubhouse, encouraged entrepreneurs to join us for a "closeup" and riffed on a few new and notable products sent to the team over the past two weeks. 18:53: Interview: Mae Steigler, CEO, Organifi -- Taste Radio editor Ray Latif sat down with Steigler who spoke about how Organifi was born out of healthy lifestyle media platform Fitlife.tv, the reason that the company focused on powders and supplements and why direct-to-consumer (DTC) has been the brand's primary sales channel. She also discussed the key components of an effective DTC strategy, why the company is now making retail sales a priority, the reasons that the company has avoided outside capital and how it has stayed under the radar within the food and beverage industry. Stiglier also spoke about her leadership style, how to cultivate efficient meetings and why the company takes a cautious approach to new hires. Brands in this episode: Organifi, Oatly, Harmless Harvest, Clearly Kombucha, Better Booch, Culture Pop, Flow Water, Kite, Skittles, Prevail Jerky, GT's Living Foods, Big Easy Bucha, Magic Bullet, Suja, Blueprint Juice, Evolution Fresh

Few faces in the fitness world are more familiar than that of Denise Austin. Known for her vibrant personality, motivational tone and sleek physique, Austin has sold over 24 million exercise videos and DVDs over the past four decades and hosted one of the longest running fitness-focused television shows. Today, she's setting her sights on the food business with the launch of Ever Better snacks. Launched in 2020 in partnership with brand management firm Healthy Lifestyle Brands, the line of protein- and probiotic-infused cookie bites are positioned as healthy, indulgent snacks for women. The products are the first part of Ever Better, a platform that will eventually encompass Austin's website, magazine and workout videos. As part of an interview featured in this episode, Austin spoke about her rise from college gymnast to one of the most recognized names in fitness and how she evaluates food and diet trends. She also discussed her role in the formulation and branding of Ever Better snacks, how she plans to be involved in the brand's development and why integrity is the key factor in everything she does. Show notes: 0:45: Interview: Denise Austin, Founder, Ever Better -- Austin sat down with Taste Radio editor Ray Latif for an expansive conversation that began with a chat about Denise's surprising love of beer, why her daily workouts are shorter than you might expect and what her father taught her about becoming a great salesperson. She also explained why she advocates for people to eat healthy food 80% of the time, indulgent foods for the other 20% and how Ever Better fits into both categories, why the brand focused on protein and probiotics as the key functional ingredients and the key elements of its packaging. Later, Austin spoke about why her personality is the same onscreen and offscreen, , how she plans to attract women of all age groups with Ever Better and how she's leaning on her core audience as the foundation for the brand's consumer base. Brands in this episode: Ever Better Snacks

Denise Woodard, the founder and CEO of Partake Foods, is not shy about asking for advice. In an interview featured in this episode, she reflects on how guidance from other entrepreneurs has been a key part of her success in building a fast-growing packaged food brand. You might be surprised, however, that the counsel she most values comes from unsuccessful founders. "I think oftentimes when you're company's on a rocketship to success, it's hard to remember the stuff that went wrong," Woodard said. "But when you've lost your last dollar and put all your blood, sweat and tears into a company that didn't work for whatever reason, you have really good advice about what not to do and what you wished you would have done." A former executive with The Coca-Cola Co.'s Venturing and Emerging Brands (VEB) unit, Woodard founded Partake in 2016 after her infant daughter was diagnosed with severe food allergies. Frustrated with the lack of allergen-friendly food brands, she launched Partake with a line of cookies that are free from the eight major allergens, followed by a move into baking mixes. The brand, which sells its cookies at Target, Whole Foods and Sprouts stores nationwide, made waves in June of 2020 when it announced a $1 million seed round that was partly funded by Jay-Z's Marcy Venture Partners. Seven months later, Partake closed on a $4.8 million Series A round that included industry luminary John Foraker and music icon Rihanna. It took a lot of heavy lifting, sacrifice and hearing the word 'no' dozens of times to get Partake where it is today, and as part of our interview, Woodard spoke about how her experience working with entrepreneurs while at Coca-Cola impacted the planning for and development of Partake, as well as how a boom in allergen-friendly brands has affected the brand's growth and why leaning into retailer programs that support Black and female-owned companies has been critical. She also discussed why Partake was self-funded at launch, how she went from raising $5,000-$10,000 at a time to multi-million dollar, celebrity-led funding rounds, how the tragedy and social unrest of 2020 impacted Partake and why she sings the praises of a leadership coach. Show notes: 0:36: Celebrate Green Juice! But Did You Forget About Everything Bagel Ice Cream? Join The Club. -- The hosts chatted about waves of greens and green juice, a new ice cream product with a unique flavor and what they are learning about social media app Clubhouse. They also discussed new packaged food and beverages to hit the office, including better-for-you noodles, a "big" candy bar brand and non-alcoholic craft beer. 23:22: Interview: Denise Woodard, Founder/CEO, Partake Foods -- Taste Radio editor Ray Latif spoke with Woodard about her prompt email replies, her background as an entrepreneur, her transition from a beverage executive to a founder of a food brand and how she's saved at least $250,000 in retailer fees. She also discussed how she was able to differentiate Partake from a growing set of competitors in the allergen-free space, how she determined her capital needs for launching the brand, staying focused after hearing rejection from investors, why data was a key asset in the company's Series A round and why she doesn't separate personal and professional responses to issues of racism and inequality. Later she explained why entrepreneurs should ask for specific versus general advice about building a business and why she views her employees as her "boss." Brands in this episode: Partake Foods, Suja, Evolution Fresh, Your Super, Organifi, Jeni's, Coolhaus, Ben & Jerry's, Foodstirs, Zesty Z, Ayoba Foods, Belgian Boys, Nona Lim, Om Som, Banza, Daytrip, BrewDog, Athletic Brewing Co., De La Calle, immi, Gigantic Bar, Ugly Drinks, Milky Way, Hershey's, Honest Tea, Zico, Once Upon A Farm

It might be surprising to learn that Celsius, a fitness-centric energy drink brand that generated over $100 million in sales in 2020 and is profitable, was in turmoil just a few years ago. Founded in 2004, Celsius was originally positioned as a brand of "negative calorie" and "fat burning" functional beverages. That focus, which was initially successful in driving consumer and retailer interest, eventually proved to be problematic and resulted in the company spending years in turnaround. CEO John Fieldly, who joined the company nine years ago and has been at the helm since 2017, was at the forefront of Celsius's turnaround and is spearheading its current growth strategy which is supported by distribution at top retailers, including nationwide at Walmart. In an interview featured in this episode, Fieldly spoke about his role in the turnaround, including his belief that a strong understanding of finance was a significant factor in helping to fix Celsius's problems, the importance of setting expectations with staff and investors, how to optimize placement at key retailers and why he has an open door policy when conducting business. Show notes: 0:37: Interview: John Fieldly, CEO, Celsius -- Fieldly spoke with Taste Radio editor Ray Latif about his initial experience as the company's CEO and how his background in finance provided a foundation for identifying and resolving the company's most critical problems. He also discussed why data analysis helped Celsius focus on key markets and retail channels, why he viewed the energy category as the biggest opportunity for growth and how he's attempting to shed an industry stigma about the brand. Later, he spoke about his leadership style and why it's important to address personnel issues immediately, as well as how he plans to maintain Celsius's momentum through 2021 and beyond. Brands in this episode: Celsius, Bang Energy, Monster Energy

This week we're joined by Drew and Mac Anderson, brothers and co-founders of Cleveland Kitchen, a fast-growing brand of fresh, fermented foods. Founded in 2013, the company's flagship line of sauerkraut has risen to become the top-selling premium product in the category in the U.S., according to the company, and is available at over 9,000 retail stores including those of Target, Wegmans, Whole Foods, Sprouts, Kroger and Publix. Amid growing consumer demand for probiotic-rich foods, the Andersons, along with their co-founder and brother-in-law Luke Visnic, are aiming to build Cleveland Kitchen into "a household name with a healthy halo," including moving into other products such as its recently launched marinades and dressings. Within our conversation, the Andersons spoke about the roles that their mother and the city of Cleveland had in the brand's inspiration, their experience leaning into new use occasions for sauerkraut and why it was key to growth, how data led to more impactful merchandising and bigger sales and how the brothers balance family and business. Show notes: 0:36: None Of Us Are Doing Dry January, But We Do Love These Products. And Probiotics. -- The episode's hosts chatted about notable names and nicknames, riffed on a "bitchin'" brand and discussed the recent boom in new non-alcoholic spirits and ready-to-drink cocktails and a few products within the growing cohort. They also spoke about the revamped, yet still remarkable, GT's Cocoyo and a few other food and beverage brands sampled over the past month. 18:34: Interview: Drew & Mac Anderson, Co-Founders, Cleveland Kitchen -- Taste Radio editor Ray Latif sat down with with the Andersons, who shared their enthusiasm for the NFL's Cleveland Browns and the team's recent playoff run, spoke about what they learned from working at farmers' markets at a young age and how they incorporated fermentation into their college experiences. They also explained how they communicated Cleveland Kitchen's sauerkraut as a functional, culinary food that is cross-cultural, and versatile, making the leap from natural to conventional retailers and why owning and operating a production facility is a significant asset and advantage over competitors. Later, they discussed considerations for new product development and how they settle disagreements and stay focused on the company's mission. Brands in this episode: Cleveland Kitchen, Bitchin' Sauce, Athletic Brewing, HOP WTR, Seedlip, Wilderton, Ugly Drinks, Budweiser, Schlitz, Golden Road, Guinness, Everleaf, Three Spirit, bonbuz, Spirity Cocktails, Kin Euphorics, Cedar's, Cann, Proposition Cocktail, Sweet Crude, Sweet Reason, Local Roots Kombucha, GT's Living Foods, Coconut Cult, Jetson Probiotics, Betera

In the vernacular of our times, someone who is considered to be the best at a skill, sport or profession is described as a "G.O.A.T.," an acronym which stands for "Greatest Of All Time." It's an apt term for Jerry Rice, the NFL Hall of Fame wide receiver, a four-time Super Bowl champion with the San Francisco 49ers and holder of nearly every significant career receiving record in American professional football. Today, Rice is tackling a new challenge as the co-founder of G.O.A.T. Fuel, the aptly named energy drink brand which markets health-focused beverages made with green tea, natural caffeine and cordyceps mushrooms. It's not Rice's first involvement in the beverage industry: along with his work as a longtime ambassador for Muscle Milk, he previously launched an energy drink brand in the mid-2000's called e10. As a result, he's using his experience on and off the playing field to support the development of G.O.A.T. Fuel as the company's executive chairman. In an interview included in this episode, Jerry and Jaqui Rice, his daughter and a co-founder and CEO of the company, spoke about the inspiration behind, planning and launch of G.O.A.T. Fuel, and how they're leveraging Jerry's fame in a way that's authentic to the brand and its positioning. They also discussed the products' unique formulation and how they evaluate partnerships, including a recent deal with gaming and sports betting company FanDuel. Show notes: 0:40: Interview: Jerry Rice & Jaqui Rice, Co-Founders, G.O.A.T. Fuel -- After giving his prediction for this year's Super Bowl, Jerry Rice and his G.O.A.T. Fuel co-founder Jaqui Rice spoke to Taste Radio editor Ray Latif about their motivations for entering the energy drink category despite its challenges and long odds. They also discussed why they viewed the company as led by "a family of G.O.A.T.s," how they plan to educate consumers about the functional benefits of cordyceps mushrooms, why the target consumer is more about personality than demographics and how they are building out an ambassador team for the brand. Later, they explained why core values have to align in any partnership and shared Jerry's advice for any individual that wants to become a G.O.A.T. Brands in this episode: G.O.A.T. Fuel, Muscle Milk, Rowdy Energy

This special edition of Taste Radio Insider highlights actionable insights and advice from interviews with four founders, creators and investors who joined us on the show during the second half of 2020. Our guests include Greg Fleishman, Co-Founder/CEO, Foodstirs; Jing Gao, Founder & CEO, Fly By Jing; Carlton Fowler, Managing Partner, Goat Rodeo Capital; and Breezy Griffith, Co-Founder & CEO, SkinnyDipped. Show notes: 0:35: Mike Missed His Shot. Plus, Soda Strategies, Samples And Salutes. -- The episode opens with a bit of banter about a recent win streak and the return of BevNET/NOSH's Elevator Talk series in 2021. The hosts also discussed two independent soda brands and how each is navigating an evolving market for the category and spotlighted a few notable products sampled over the past week. 16:38: Interview: Greg Fleishman, Co-Founder/CEO, Foodstirs -- We kicked off the interview portion of the show with Greg Fleishman, co-founder and CEO of clean label baking mix and snack company Foodstirs. In the following clip, pulled from Ep. 93 of Taste Radio Insider, Fleishman explained why successful entrepreneurs are most often purpose-driven, the importance of collaborating with retail buyers when formulating an innovation strategy and why tapping your network for advice and feedback is more important than ever. 25:44: Interview: Jing Gao, Founder & CEO, Fly By Jing -- Next up is Jing Gao, founder & CEO of Sichuan-inspired sauce and seasoning brand Fly By Jing. Within our interview from Ep. 103, Gao spoke to BevNET CMO Mike Schneider about the company's success in landing widespread media coverage and how she addressed production and logistical challenges that arose from crushing demand. 33:11: Interview: Carlton Fowler, Managing Partner, Goat Rodeo Capital -- We continued with Carlton Fowler, managing partner of venture capital firm Goat Rodeo Capital. In this clip from Ep. 101, Carlton explained how he identifies new products that have a runway for success, the three tenets that shape Goat Rodeo's funding decisions and why he is always on the hunt for category-creators. 41:25: Interview: Breezy Griffith, Co-Founder & CEO, SkinnyDipped -- Wrapping up the episode is Breezy Griffith, co-founder and CEO of fast-growing coated nut brand SkinnyDipped. In an interview featured in Ep. 96, Breezy shared a remarkable story about how Skinny Dipped made its way into the offices of two top tech companies and how she built a lasting partnership with a key buyer at Target. Brands in this episode: Zevia, Jones Soda, Coca-Cola, Pepsi, Genius, Amazi Foods, Tru, Nerd Focus, Foodstirs, Fly By Jing, Drnxmyth, Skinny Dipped

An icon of the personal fitness industry and founder of lifestyle platform brand Body By Jake, Jake Steinfeld is also an infomercial legend whose TV appearances have generated hundreds of millions of dollars in sales of exercise equipment and workout videos. Earlier this year, he extended his reach in consumer products with the launch of Don't Quit, a line of meal replacement drinks developed in partnership with Keurig Dr Pepper (KDP) and brand incubator L.A. Libations. Despite his decades of experience in business, however, the Brooklyn native acknowledges that his foray into the beverage industry is a challenge unlike any he's tackled before. In an expansive interview featured in this episode, Steinfeld opened up about his background as an innovator and entrepreneur, how he identifies synergies and alignment with consumer brands and the keys to cultivating a winning personality. He also shared the most important lessons he's learned about business and how the partnership with KDP and L.A. Libations evolved from concept into a market-ready brand. Show notes: 0:37: Interview: Jake Steinfeld, Founder, Body By Jake/Don't Quit -- Steinfeld spoke with Taste Radio editor Ray Latif and kicked off the conversation with a discussion about his memorable cameo in the movie "Coming To America" and why he's not in the upcoming sequel, why he's maintained a very early morning routine for decades and how and why he got serious about fitness. He also recounted his breakthrough moment in becoming a trainer to Hollywood stars, how he built the Body By Jake brand and the key to making your own luck. Later, he explained his initial interest in the beverage industry, how a meeting with L.A. Libations co-founder Danny Stepper sparked the idea for protein-centric drink, his involvement in the formulation and packaging of Don't Quit and what's next for the brand. Brands in this episode: Don't Quit

In this episode, we're joined by Francesco Amodeo, the co-founder and president of Don Ciccio & Figli, an acclaimed distiller of handcrafted Italian herbal liqueurs and ready-to-drink cocktails based in Washington, D.C. Founded in 2012, Don Ciccio & Figli produces beverages in the tradition of Amodeo's family whose roots in the spirits business began in the 1800's along Italy's Amalfi coast. Amodeo's embrace of his heritage has given way to the development of a highly awarded portfolio of amari, apertivi and cordials and comes amid Americans' growing interest and demand for Italian liqueurs and bitter drinks. As part of our conversation, Amodeo spoke about following in the footsteps of his family, incorporating a modern touch into old-world production methods, the company's thoughtful innovation strategy and how it validates new products. He also spoke about the impact of trends on business planning and strategy and how the company has responded to the Covid-19 pandemic via an expansion of its portfolio. Show notes: 1:02: Congratulations Are In Order; Why "Lyte" Drinks Are Having A Moment; J.B. Loves The Sauce -- The episode opens with a conversation about the winners of BevNET and NOSH's Best of 2020 Awards, and the reason for a certain ice cream brand's recognition. The hosts also discussed ways to enhance your brain power and business acumen, the emergence of Pedialyte-type drinks for adults and why the crew is jazzed about ginger shots, immunity juices and plant-based dips. 19:47: Interview: Francesco Amodeo, Co-Founder & President, Don Ciccio & Figli -- BevNET founder and CEO John Craven sat down with Amodeo, who spoke about his inspiration for launching the distillery, manipulating a key ingredient to create novel products and why he describes the product portfolio as "different colors for bartenders to paint their canvas." He also discussed how the company conducts consumer and market research prior to launching a new product, the growth potential for Italian-centric liqueurs and the process of developing Don Ciccio & Figli's ready-to-drink portfolio, which has blossomed amid the pandemic. Brands in this episode: Don Ciccio & Figli, Oatly, Ben & Jerry's, Chobani, Revitalyte, Pedialyte, Gatorade, Hoist, Liquid I.V., Hydrant, Cure Hydration, Sol-ti, GNGR, Legacy Juice Works, Uncle Matt's, Honey Mama's, Bonbuz, Bitchin' Sauce, Bob's Red Mill, Earth Balance, Assumption Abbey, 12 Tides, Ayoba, Nutella

Few packaged food brands have an A-list celebrity and one of the industry's most respected leaders as part of their founding team. That is the case, however, with Once Upon A Farm, a mission-drive company that markets organic, nutrient-rich foods, including cold-pressed fruit and veggie blends, smoothies and dairy-free yogurts. Actor and spokesperson Jennifer Garner and John Foraker, who led Annie's for nearly 20 years through its sale to General Mills, joined Once Upon A Farm as co-founders in 2017 and have since been on a mission to increase awareness and accessibility of the products to kids and parents across the U.S. Despite their experience and resources, Garner and Foraker will admit that the past three years have come with some bumps in the road. In particular, they'll note that they might have been overambitious and expanded the brand's retail footprint too quickly. Nevertheless, they view missteps as "key learnings" and a chance to improve upon their business strategy while maintaining a focus on Once Upon A Farm's core mission and values. In the following interview, Garner and Foraker spoke about how they got involved with the company, identifying roles and responsibilities that would make best use of their time and skill sets and their approach to disrupting a legacy category. They also discussed the importance of making the brand available beyond the coasts, innovating and validating new product concepts and why they believe that "everything starts with the consumer." Lastly, they spoke about Once Upon A Farm's evolving relationship with the non-profit organization Save The Children and the company's response to the Black Lives Matter movement. Show notes: 0:38: Interview: Jennifer Garner and John Foraker, Co-Founders, Once Upon A Farm -- Taste Radio editor Ray Latif and NOSH editor Carol Ortenberg spoke with Garner and Foraker about their motivations to join Once Upon A Farm and why Garner compares her success in the film industry to that of consumer products. They also discussed the impact of "talking the talk," the evolution of the company's strategy for winning over retail buyers, merchandising and communicating the brand attributes to consumers has evolved in recent years and why they introduced a line of WIC-certified products. Later, they explained the process for new product development, the introduction of a new sweet potato pie blend and its connection to Save The Children, the importance of staying on mission while being flexible with business strategy and how the company is supporting BIPOC-owned brands through its Entrepreneur Ally initiative. Brands in this episode: Once Upon A Farm, Annie's, Partake Foods, A Dozen Cousins, Pipsnacks

This week, we're joined by Justin Fenchel, Aimy Steadman and Brad Schultz, co-founders of Future/Proof, a company focused on developing innovative adult beverage brands for the next generation of consumers. The trio launched Future/Proof's flagship brand BeatBox Beverages, which markets wine-based cocktails that the company promotes as "party punch," in 2011. The brand debuted in a 5L bag-in-box package that resembled a boom box (aka a portable stereo system) and was aimed at millennial consumers seeking alternatives to boxed wine and malt beverages. With its unabashed embrace of party culture, BeatBox, which is available in flavors such as Blue Razzberry and Tropical Punch, found a receptive audience among college students and at music festivals, which in turn helped the brand land a national distribution partner and a major retailer early into its development. In 2014, BeatBox hit the jackpot on reality TV show Shark Tank, picking up a $1 million investment from Mark Cuban, whose funding supported new retail and distribution growth. Fenchel, Steadmen and Schultz have since built a thriving business, supported by the launch of a 500mL product which has become the fastest growing single-serve wine product in the U.S., according to data from Nielsen. Of course, it wasn't all wins for BeatBox and the co-founders encountered more than a few stumbles and challenges over the past decade. We unpacked the whole story in an interview included in this episode, which explores the co-founders inspiration for the brand and why naiveté, scrappiness and business school connections were critical to its early development. They also explained why over-preparing was key to winning over Mark Cuban, how the convergence of lifestyle and liquid play into the brand's trade and consumer marketing strategies, why the company is branching into hard seltzer and canned wine, and the reason behind its bullish stance on crowdfunding. Show notes: 0:42: Strong Vibes For Taste Radio Live; Common Threads In Funding Wins; Oh, And Brad Wants To Fight Bob Dylan -- The hosts kick off the episode with a discussion about Zoom attire, why Brad is so jacked up that he's ready to box Bob Dylan and a live edition of Taste Radio featuring actor, fitness icon and entrepreneur Jake Steinfeld. They also spoke about the packed agenda for BevNET Live Winter 2020, which will include Speed Dating sessions with top design firms and national retailers, and the links between recently announced investment rounds in the beverage industry. Finally, a recap of some of the notable products sent to the team over the past month, including single-serve bagged coffee, turmeric-infused lemonades, zero-proof cocktails and oat-based snacks. 23:54: Interview: Justin Fenchel, Aimy Steadman, Brad Schultz, Co-Founders, Future/Proof -- Fenchel, Steadman and Schultz sat down with Taste Radio editor Ray Latif for a wide-ranging interview that began with the origins of BeatBox Beverages and how the concept was born and incubated at the University of Texas, how the brand was designed to address the convergence of millennials, boxed wine and music festivals, crowd-sourcing their label design and the remarkable story of how the company landed its first major distribution partner. The co-founders also spoke about learning on the fly about the alcoholic beverage industry, communicating the brand's key attributes to retailers and consumers, how they landed a spot on "Shark Tank" and picked a $1 million dollar investment from the show. Later, they discussed learnings about BeatBox's primary package and why it was critical to add a single-serve offering, transitioning distribution to beer wholesalers, how they raised over $800K in a recent crowdfunding campaign and what they're looking for in a strategic partner. Brands in this episode: BeatBox Beverages, La Colombe, Heaven's Door Whiskey, ZENWTR Huzzah, Olipop, Culture Pop, Clearly Kombucha, Hint Water, Vita Coco, Forto, Vitaminwater, Cheribundi, Kate Farms, Unity Wellness, High Side Coffee, Solo Coffee, Steeped Coffee, Om Mushrooms, Four Sigmatic, Golden Tiger, Minor Figures, Betera, Happy Snaps, Silverback Beverage Co., Brizzy Seltzer, Corkless

Laura Catena may have one of the most unique resumes that you'd ever come across. Regarded as the face of Argentine wine, Catena presides at the helm of her family's lauded winery Bodega Catena Zapata, which laid the foundations for the country's wine to be recognized at the level of its European counterparts. She is also the founder of the Catena Institute of Wine, which focuses on science-driven ways to support and showcase Argentina's winemaking regions. And, until recently, Catena had worked as an emergency room physician in San Francisco, a job she held concurrently with her wine-related roles. On the surface, one might think there are few similarities between the responsibilities of a doctor and vintner. Yet, as part of the conversation featured in this episode, Catena explained that her professions intersect in ways that make her better in both roles and allow her to provide more effective care to her patients and craft exceptional wine. We further explored this dynamic in our interview and also delved into Catena Zapata's history and scientific approach to winemaking. Catena also explained why she feels a heavy responsibility of carrying the whole country of Argentina on her shoulders, why she believes that it is critical to "really listen to people who disagree with you" and discussed her passion for achieving sustainability through innovation. Show notes: 0:44: Interview: Laura Catena, Managing Director, Bodega Catena Zapata -- Taste Radio editor Ray Latif sat down with Catena for an expansive interview in which she discussed how she is supporting workers at her family's winery in Argentina via telemedicine during the Covid crisis, the origins of Bodega Catena Zapata and why her father was inspired by American winemakers and discussed how malbec has been the key to Argentina's ascendance in the global wine industry. She also spoke about why she was initially hesitant to join the family business and chose to study and practice medicine instead, how wine transformed her home province of Mendoza into a thriving region and how Catena Zapata's rise to international recognition was supported by its focus on science and research about Argentina's climate and soil. Later, she explained how the winery succeeded by winning "hearts and minds," and why it's so important to "understand how nature works so that we can preserve it." Brands in this episode: Bodega Catena Zapata

In this episode, we're joined by Stu Aaron and Martin Janousek, the co-founders of Bespoken Spirits, a modern distilling company which claims that it can precisely tailor spirits to a desired aroma, color and taste. Using proprietary technology, Bespoken's production process can be completed in a matter of days as opposed to traditional distilling and aging methods which typically take years. The company's business model is two-fold: Bespoken works with small- and mid-sized distillers to craft new products in an accelerated time frame, and also markets a line of branded products. In October, Bespoken also announced a $2.6 million seed funding round, led by noted Silicon Valley investor T.J. Rodgers and baseball icon Derek Jeter who praised the company's disruptive vision and its focus on sustainability. Despite significant interest in Bespoken's technology, there is some skepticism about the company among industry insiders and traditionalists. As part of our conversation, Aaron and Janousek discussed how they are attempting to win over stakeholders and gatekeepers by communicating the benefits of their brand and business. They also explained why they prepared for years before launching the company, how they validated their process and products and why they described Bespoken as an enabler of change, rather than change itself. Show notes: 0:41: It's A Togroni, Jabroni. And Why Protein Donuts + Adaptogenic Sparkling Teas = WINNERS. -- The hosts chatted about John Craven's recent attempt at a nip-centric cocktail and Nordic-inspired (but not really) cold-pressed juices, and also shared insights and a behind-the-scenes examination of the recently held New Beverage Showdown and NOSH Pitch Slam competitions. They also congratulated a juice shot brand that recently landed $14.5 million in a new funding round, discussed a new video series produced by NOSH and Mondelez's SnackFutures innovation unit and shared their thoughts on a few new products to arrive at the office, including boozy cookies, sprouted almonds and sunflower butter sweets. 25:12: Interview: Stu Aaron and Martin Janousek, Co-Founders, Bespoken Spirits -- Aaron and Janousek spoke with Taste Radio editor Ray Latif about their backgrounds in the energy industry, how their interest in high quality spirits sparked the inspiration behind Bespoken and how their complementary skill sets have supported the company's launch and development. They also discussed how Bespoken is differentiated from other rapid aged spirits companies, the cost and sustainability benefits of their technology and how their process compares to traditional distilling processes, how they define "modern consumers" and why the cohort is demanding products like Bespoken's. Later, Aaron and Janousek explained why they were patient with the rollout of the company's spirit line and how they address the traditional storytelling element common to the promotion of spirits. Brands in this episode: Ginsation, Elite Sweets, Kite, Smooth Pops, Kindroot, Everripe, Taika, Kaylee's Culture, So Good So You, CaPao, Dirt Kitchen, Ruckus & Co., Bahlsen, Baileys, Daily Crunch Snacks, Hlth Punk, A Dozen Cousins, Free2Be, Joolies, Reese's, Justin's

Sarah Frey was barely into her 20s when she struck a deal with Walmart for her family's company, Frey Farms, to supply watermelons and pumpkins to the retailer's stores across the U.S. The relationship with Walmart helped Frey Farms, which had recently emerged from near foreclosure, become one of the largest suppliers of fresh produce in America, one with farmland in seven states and total sales exceeding $1 billion. Frey's ability to win over Walmart buyers was documented in a case study published by Harvard Business School about how she successfully negotiated a deal with the world's largest retailer. In an interview included in this episode, Frey spoke about how she engineered Frey Farms' remarkable turnaround despite having no formal business training, how she identified and utilized advantages her company had over larger competitors and how she navigated Walmart's corporate culture. She also explained why the key to farming is managing risk, how consumers' relationship with food has evolved during the Covid era and what she's learned about building a beverage company as the founder of watermelon juice brand Tsamma. Show notes: 0:39: Interview: Sarah Frey, Founder & CEO, Frey Farms -- Frey spoke with Taste Radio editor Ray Latif about why she is affectionately known as "America's Pumpkin Queen," how hard work was instilled in her from an early age and how her upbringing shaped her perspective on food. She also explained how her entrepreneurial spirit emerged when she began selling pumpkins out of the back of a pickup truck when she was 17, how she learned about building a business and why small businesses will always have an advantage over corporations. Later, she explained why "you need two good years out of five to make it in farming," the importance of access to healthy food at affordable prices and the only way that products made with upcycled ingredients can be successful. Brands in this episode: Sarah's Homegrown, Tsamma Juice

This week we sat down with Filipp Chebotarev, the co-founder of Cambridge SPG, a venture capital firm that invests in emerging and innovative consumer concepts. Since launching in 2016, the California-based company has been an active investor in the food and beverage industries and holds stakes in several fast-growing and disruptive brands, including Once Upon a Farm, Vive Organic, Foodstirs, Owl's Brew, Fish People and Tosi. Within our expansive conversation, Chebotarev spoke about the firm's investment philosophy, what he learned from developing an unsuccessful food brand and what role his background in distressed real estate has on funding upstart companies. He also discussed effective strategies for initiating and cultivating relationships with investors, why he'll review a 70-page pitch deck under the right circumstances and general rules that predict success in food and beverage. Show notes: 0:31: Cann Jacqui Get An Intro To Gwenyth Paltrow? Also, We Have A New Hashtag. -- The episode opens with a discussion about a certain famous actress and entrepreneur making an investment in a cannabis-infused "social tonic" brand, the slew of BevNET, NOSH and Brewbound events coming in December and why Ray fell for this new "proposition." The hosts also encouraged listeners to send in their nominations for BevNET and NOSH's Best of 2020 awards and raved about new lines of coated peanuts and canned cocktails. 20:13: Interview: Filipp Chebotarev, Co-Founder/Partner, Cambridge SPG -- Taste Radio editor Ray Latif spoke with Chebotarev about Cambridge SPG's recent investment in a fast-growing chicken restaurant chain, his transition from investing in real estate to consumer brands and how the firm's investment strategy has evolved since its launch. He also explained why "the dots have to align for a deal to come together," the best way to pitch him on LinkedIn, how Vive Organic co-founder and CEO Wyatt Taubman convinced him to invest in the company and how ingredient and formulation trends factor into Cambridge SPG's funding thesis. Brands in this episode: CANN, Proposition Cocktail Co., Better Booch, Don Ciccio & Figli, Skinny Dipped, Wet Hydration, No Evil, The New Primal, Violife Foods, Once Upon a Farm, Vive Organic, Foodstirs, Owl's Brew, Fishpeople, Tosi

During our interview with Hoplark co-founder and CEO Dean Eberhardt, he mentioned that some consumers describe the brand's HopTea beverages as "naughty." Eberhardt explained while the hop-infused, zero-calorie teas are non-alcoholic, their resemblance to beer -- in taste and packaging -- might make a person blush if they were to drink one during the day or while driving a car. Amid a growing number of Americans interested in sober-curious lifestyles, Hoplark HopTea has found a receptive audience and loyal following among consumers who've adopted the brand as a better-for-you alternative to carbonated alcoholic drinks. The products have also resonated with natural product consumers seeking better-for-you beverages; Hoplark landed a national deal with Whole Foods just 16 months after its debut in 2018. The brand has continued to thrive despite the Covid-19 crisis, during which it has built a burgeoning direct-to-consumer business. As part of a conversation featured in this episode, Eberhardt spoke about the development and rise of Hoplark, including why he chose not pursue a career in his family's business and how that decision paved the way for the brand's creation. He also explained why Hoplark isn't specifically promoted to sober-curious consumers, the thought-provoking way he describes the products' functional attributes, the impact of limited edition flavors on driving brand loyalty and why the company turned down a venture capital investment this past summer. Show notes: 0:39: Interview: Dean Eberhardt, Co-Founder & CEO, Hoplark -- Taste Radio editor Ray Latf spoke with Eberhardt about his early morning habits, how getting fired from his own prior startup led him from Chicago to Boulder Colorado, the "lightbulb" moment that inspired the creation of HopTea and why he and his co-founder spent 18 months developing the formulation and branding prior to launching the brand. He also explained why he's "alcohol-agnostic," his belief that he's "a marketing textbook's worst nightmare," why the company is focused on letting the brand's consumers "find their own journey" and why he never wants to sell a product based on what's not in it. Later, he explained how Hoplark prepared for the pandemic, why the company is actively looking for long-term investment partners and not thinking about an exit and why self-manufacturing has been and will continue to be important. Brands in this episode: HopLark, Whole30, Guinness

Jing Gao's mission to "bring uncensored Chinese flavors to the table" has made her brand a hot commodity. An award-winning chef and former restaurant owner, Gao is the founder and CEO of Fly By Jing, an innovative brand of Sichuan-inspired sauces and seasonings that launched in 2018 and is known for its modern take on Chinese cuisine. In recent months, Gao has overseen a massive spike in demand for the brand's products, which include a chili crisp, dumpling sauce and mala spice. The surge, driven partly by a New York Times article praising the versatility of the chili crisp, along with the brand's rabid fan base -- Fly By Jing has over 25,000 Instagram followers -- has put Gao in the enviable, albeit complex, position of managing a very fast-growing company. In an interview included in this episode, Gao discussed the origins of her passion for Chinese food culture and why she set out to create a brand that could elevate consumers' expectations for the cuisine's flavors while increasing Americans' accessibility to high quality Sichuan-inspired condiments. She also discussed the company's customer acquisition and marketing strategies, the thought process behind its upcoming rebrand, managing shortfalls in production and how she addressed racist comments posted on the brand's Instagram page. Show notes: 0:31: "Star Trek Supernova" > Blue Steel; The Best Of 2020 and Cycling Through A Trademark Battle -- The hosts riffed on Jacqui's athletic prowess, why you shouldn't cut your own hair and how entrepreneurs can take the first steps toward winning a BevNET or NOSH Best Of 2020 award. They also discussed why Peloton is angry at Peloton, the upcoming deadline to participate in New Beverage Showdown 20 and Pitch Slam 9, why a recent rebrand had Mike seeing stars and rainbows and why Ray could chug an entire bag of drizzled popcorn. 20:13: Interview: Jing Gao, Founder/CEO, Fly By Jing -- Gao spoke with BevNET CMO Mike Schneider about why she changed her name from Jing to Jenny and then back again, how her travels to China ignited her interest in traditional Chinese cooking and led her to transition out of the corporate world and into a career in food. She also discussed Fly By Jing's origins as an underground restaurant concept, the decision to launch a consumer brand and why she was intent on using high quality ingredients for the products, and how she leaned on her network in the U.S. and Canada to achieve the highest funded Kickstarter campaign for a craft food product and build a foundation for its consumer base. Later, she spoke about the company's success in landing widespread media coverage, launching the brand via e-commerce, facing production and logistical challenges that arose from crushing demand, why creating packaging that was "approachable" was key to the rebrand and what's next for Fly By Jing. Brands in this episode: Fly By Jing, Don Ciccio & Figli, Solento Tequila, Sweet Chaos, Honey Mama's, Nuun, Huy Fong

Nick Desai, founder and CEO of pea-based snack brand Peatos, believes that junk food consumers will never trade their Doritos for kale chips. So if you want to disrupt the $21 billion market for salty snacks you have to give consumers what they want -- along with something they didn't know they needed. Promoted as "a one of a kind 'junk food' only without the junk," Peatos' crunchy curls and rings were developed to look and taste like legacy snack brands Cheetos and Funyuns but are made with all natural ingredients. The brand's marketing strategy, which is focused on making direct comparisons between its products' ingredient profiles and those of popular salty snack brands, appears to be resonating with consumers and industry gatekeepers. Three years since the brand's debut, Peatos is carried in nearly 5,000 retail locations, including those of Kroger, Safeway and Costco, and the company recently closed a $7 million funding round that will be used to fuel additional growth. In an interview included in this episode, Desai spoke about the origins of Peatos, why he believes that he's doing the right thing regardless of the brand's chances for success, how to achieve meaningful scale amid consumer skepticism about healthy snacking and why he believes that the American dream "is still very much alive." Show notes: 0:31: Dad Dub, Office Juice and CBD in Sports -- The episode's hosts chatted about a Skrillex video that no one will ever see, an opportunity for Mike to dust off his longboard and a must-follow Instagram account. They also discussed handcrafted immunity-boosting libations at the office, why CBD beverage brands are targeting athletes, required viewing for anyone involved with or interested in the cannabis space and why Ray loves a particular brand of energy bites. 15:54: Interview: Nick Desai, Founder & CEO, Peatos -- Desai spoke with Taste Radio editor Ray Latif about bringing his kids to industry trade shows and conventions, his father's influence on his career and his transition from law to investment banking to the food industry. He also discussed how the acquisition of two snack companies paved the way for the development of Peatos, how he navigated a cease-and-desist demand from PepsiCo and why great taste is the only way to convince people to trade their snack brand for another one. Later, he also spoke about his recent Linkedin post about the "American dream" and why he's optimistic about entrepreneurship in the U.S. despite a challenging year for the country. Brands in this episode: Ocean Spray, Hella Cocktail Co., Sweet Reason, DEFY, Gatorade, Powerade, NanoGAINZ, OFFFIELD, BioSteel, Nomz, Olipop, Poppi, Health-Ade, Peatos, Cheetos, Fritos, Doritos, Wise Snacks

The familiar adage "plant a seed and watch it grow" is particularly apt for 88 Acres. Launched in 2015, the Boston-based company produces a range of seed-centric products, including bars, granola, butters and dressings, all of which are free from the top eight food allergens. Focused on products made from whole food, nutrient dense ingredients, 88 Acres' message of "making more from less" has resonated with consumers beyond the allergen-free community and gradually expanded distribution beyond its roots in the Northeast. Today, the brand is represented nationally in a range of natural and conventional retail chains, including Whole Foods, Target and Sprouts. In an interview included in this episode, 88 Acres co-founder and CEO Nicole Ledoux spoke about the thoughtful process of scaling from a local to national brand, why she credits in-house production as a significant competitive advantage and how a successful Kickstarter campaign provided the foundation for the brand's retail launch and successive fundraising initiatives. Show notes: 0:39: Interview: Nicole Ledoux, Co-Founder/CEO, 88 Acres -- Ledoux spoke with Taste Radio editor Ray Latif about why she schedules individual, non-work-related meetings with her team during the pandemic, how a dangerous dinner date inspired the launch of 88 Acres and why finding a co-packer to produce the brand's initial products was nearly impossible. She also discussed how she and co-founder/husband Rob Dalton mitigated the risk from building a manufacturing facility, why she believes that the brand's relationship with consumers is enhanced because "we make our own food" and how the company strategizes around innovation and new product development. Later, she explained why establishing milestones and proof points with investors helps create a meaningful track record for additional investment rounds. Brands in this episode: 88 Acres

Carlton Fowler loves the occasional bottle of Miller High Life. But as the co-founder and managing partner of Goat Rodeo Capital, a venture capital firm focused on early stage investments in beverage alcohol, non-alcoholic drinks and cannabis-centric brands, his tastes are a bit more refined. Since its inception in May 2019, Goat Rodeo has invested in eight companies, including ready-to-mix cocktail maker DRNXSMYTH, canned wine brand Archer Roose and Sourced Craft Cocktails, a service that delivers made-to-order cocktails. Goat Rodeo is also an investor in cannabis ingredient supplier Vertosa and cold-pressed lemon water brand Lemon Perfect. The common thread among these brands? They represent concepts that have a unique consumer proposition or go-to-market strategy, according to Fowler. In an interview included in this episode, Fowler discussed why Goat Rodeo's investment philosophy is rooted in his and partner James Pelligrini's operational experience in the alcoholic beverage industry, as well as how he identifies new products that have a runway for success. He also explained why he's bearish on alcohol-free alternatives in the beer, wine and spirits categories and how he evaluates the opportunity for cannabis-based beverages amid an uncertain regulatory environment. Show notes: 0:39: Reflections On In N' Out, Zico, Chicago Sauce and Grocery Outlet -- The episode's hosts revisited a smash and grab in wine country and discussed a slew of upcoming events for BevNET and NOSH, including the next edition of Speed Dating, CBD Today and Tomorrow, New Beverage Showdown 20 and Pitch Slam 9. They also spoke about the news that the Coca Cola Co. will discontinue pioneering coconut water brand Zico, NOSH's recent new product gallery and Jacqui's eye-opening visit to a discount supermarket. 19:25: Interview: Carlton Fowler, Co-Founder & Managing Director, Goat Rodeo Capital -- Taste Radio editor Ray Latif spoke with Fowler about his striking LinkedIn headshot, how his experience working with wine conglomerate E & J Gallo helped shape his perspective as an investor and the three tenets that shape Goat Rodeo's funding decisions. He also discussed how the firm analyzes the potential for non-alcoholic refreshment beverages and why he believes that a popular spirit-alternative brand worked because "it solved a problem for a customer, not a consumer." Brands in this episode: Zico, Vita Coco, La Colombe, The Original Chicago Sauce, Bare Bells, Fat Snax, Super Salad Bar, Liquid IV, Hydrant, Magicdates, Vega, Amy's Kitchen, Good Karma, Meatless Farm, Oggi Foods, Beyond Meat, The Little Northern Bakehouse, Kevita, Chosen Foods, Elmhurst Naturals, Archer Roose, Sourced Craft Cocktails, Drnxmyth, Lemon Perfect, Seedlip, Hoplark HopTea, CANN

Paul Feig has a thing about martinis. The award-winning director and producer behind comedy blockbusters "Bridesmaids," "The Heat" and "Spy," is especially particular about what type of gin goes into the cocktail (note, he says, that there's no such thing as a "vodka martini"). After spending years searching for the perfect gin to blend in his evening libation, Feig was motivated to launch his own brand, Artingstall's, which was introduced earlier this year. Years in the making, Feig has been intimately involved with the project, from the development of the spirit itself, to the brand's custom decanter and label. Now, as he noted in an interview in this episode, comes the hard part. As part of an expansive conversation, Feig spoke about how he developed a passion for cocktail culture, how he balances running a gin brand with his current film and television work and his role in marketing and communication initiatives. He also discussed the similarities between pitching a movie to a studio and pitching Artingstall to retailers and distributors, and other parallels between filmmaking and entrepreneurship. Show notes: 0:40: Interview: Paul Feig, Director, "Bridesmaids" & Creator, Artingstall's Gin -- Feig sat down with Taste Radio editor Ray Latif, who opened the interview with a chat about the director's appearance on a popular game show from the 1980s, how cocktail culture influenced his adolescence and embrace of refined lifestyles and how his search for a perfect gin led to him to a partnership with Minhas Distillery. He also discussed how his personality is incorporated into Artingstall's package and label, why he's wary of tapping his celebrity relationships to promote the gin and why he compares the business of distilled spirits to movie making. Later, he contrasted his experience as a filmmaker to that of a spirit entrepreneur and spoke about his ultimate goal for Artingstall's. Brands in this episode: Artingstall's Gin, Beefeater Gin, Hendrick's Gin, Oxley Gin, Sacred Gin, Singani63, Casamigos Tequila, Aviation Gin

Named as the fastest growing food company in America by Inc. Magazine, Outer Aisle, which markets cauliflower-based sandwich thins and pizza crusts, is marching toward its mission to revolutionize the bread industry. Launched in 2013, the brand generated $11 million in 2019 revenue and achieved a three-year growth rate of more than 5,000 percent, according to Inc. Magazine's 2020 "Inc. 5000" list, an annual compilation of the fastest growing privately held companies in the U.S. In an interview included in this episode, company founder and CEO Jeanne David spoke about how she's built Outer Aisle into one of the leading brands in the burgeoning segment of cauliflower-based bread substitutes and what motivated her to get back into the food industry after swearing she would never do so. She also discussed why she is a proponent of "fact-based selling," how a commitment to using only whole food, nutrient-dense ingredients has helped differentiate Outer Aisle from its competitors, discussed the cost-benefit analysis of building a production facility and why she turned down three separate venture capital offers last year. Show notes: 0:43: Get Ready For Your "Closeup." Also, Why Would Anyone Be Bearish On This Hot Category? -- The hosts chat about National Coffee Day, an update on a pioneering cold-pressed juice brand, a deep well of D2C-related content available to subscribers and an upcoming appearance by The Beverage Whisperer on Elevator Talk. Later, Marty breaks down the basics on BevNET & NOSH's Category Closeup series and his article about the kids' beverage category in the latest issue of BevNET Magazine, and the hosts share their thoughts on a "hard" partnership between Molson Coors and the Coca-Cola Co. 16:00 Interview: Jeanne David, Founder/CEO, Outer Aisle -- Taste Radio editor Ray Latif sat down with David who discussed her initial foray into the food industry as the founder of a better-for-you cookie dough company, why she transitioned into the corporate world and how a recruiter's question about her future helped spark the launch of Outer Aisle. She also spoke about how the brand landed its first major retailer despite being ahead of several current food trends, the importance of sales data when meeting with buyers, winning shelf space along the perimeter of the store and the evolution of Outer Aisle's package design. Later, David explained why the company is setting its sights on the legacy bread industry, avoiding criticism of direct competitors, why she decided not to outsource manufacturing and why she believes that entrepreneurs need experienced advisors and attorneys to vet potential investment partners. Brands in this episode: Suja, Hubble, Capri Sun, Juicy Juice, Monster Energy, Zima, Truly, Samuel Adams, Outer Aisle

There are parts of our interview with Errol Schweizer that might make a few listeners uncomfortable. He knows this, and he's fine with it. To confront issues of systemic racism, labor inequality and cannabis reform and how they are affecting the food and beverage industry, Schweizer, a veteran food industry insider, trendsetter and entrepreneur, believes that people will need to hear some unsettling stories and statistics. As disconcerting as they are, his goal is to motivate action and change, which is one of the primary reasons that Schweizer co-founded "The Checkout," a podcast that spotlights diverse voices and stories from across the industry and discusses solutions to create a more just, equitable and resilient food system. Schweizer draws upon his 25-plus year career in the food industry, which includes a decade as the vice president of grocery for Whole Foods where he brought dozens of innovative and disruptive brands to market. Within his role, he helped expand availability of Non-GMO and organic products, advanced fair labor standards and championed the benefits of sustainable agriculture. Since leaving Whole Foods in 2016, he's been an active advisor to and director of food companies and retailers, including Good Catch, Fairway Market and Good Eggs. He is also a passionate advocate for the legalization and safe use of cannabis, and sits on the board of dispensary chain MedMen and is a co-founder of cannabis-infused beverage brand mood33. As part of our interview, Schweizer spoke about how he evaluates opportunities to align with food and beverage companies, why he once received death threats at Whole Foods for expanding access to a food category and his belief that entrepreneurs behind cannabis-based CPG brands should understand the direct association between the war on drugs, systemic racism and their products. He also explained why he advocates for a $20 minimum wage, the importance of unions in protecting workers, particularly during the pandemic, and how his values and belief system are incorporated into his role as a host for "The Checkout." Show notes: 0:39: Interview: Errol Schweizer, Co-Founder/Host, "The Checkout" -- Schweizer spoke with Taste Radio editor Ray Latif about what he misses most about "normal life," how the pandemic has led to new and positive forms of interconnectivity, why he credits hard work and luck to landing a top role at Whole Foods and the "filters" that dictate his decision to partner with a company or organization. He also discussed why investors of cannabis-based brands must acknowledge and address the impact of the war on drugs on Black Americans and why he advocates for hazard pay and a livable wage for low-wage workers. Later, he spoke about the inspiration behind "The Checkout" and its target audience, how he's curating content for the podcast and how he teaches his values to his children. Brands in this episode: Silk, Vital Farms, Beyond Meat, Califia Farms, Siggi's, Suja, Saffron Road, mood33, Good Eggs, Good Catch, Goodfish, NuttZo

When asked about the reasons why Constellation Brands made a minority investment in his company, Black Button Distilling founder and CEO Jason Barrett specifically noted that the spirits conglomerate was motivated by "the systems [we were] building." Based in Rochester, N.Y., Black Button launched in 2012 and describes itself as the city's first grain-to-glass craft distillery to open since Prohibition. Barrett, who founded Black Buttonwhen he was 24 years old, has since developed the business, which is known for its bourbon, gin and bourbon cream, into one of the most respected small-batch spirits producer in the U.S. Sales have doubled or tripled annually since its launch, and while the pandemic has impacted growth plans for 2020, Black Button has nevertheless persevered, the result of a foundation built on cautious spending and a thoughtful distribution strategy that has deep roots in New York State. In an interview included in this episode, Barrett spoke about his foray into craft spirits, how a stint in small business consulting impacted his vision for the company, why he didn't seek outside capital to launch Black Button and why he credits an effective systems management strategy as the key reason that Constellation invested in the distillery. Show notes: 0:34: Try The Boulevadieavery. Plus, Why Are Beer Companies Making Soda And Soda Companies Making Hard Seltzer? -- The episode's hosts discussed BevNET & NOSH's upcoming Supercharge D2C event and a recently announced panel for the event, why BevNET staff reporter Brad Avery wants a call from The Food Network, the evolution of Molson Coors into a "total beverage company," Fuze and Core Hydration founder Lance Collins' latest success story and why you should sample a certain Belgian chocolate spread. 16:31 Interview: Jason Barrett, Founder/CEO, Black Button Distilling -- Barrett sat down with Taste Radio editor Ray Latif and spoke about becoming a new dad, how homebrewing paved the way to his passion for distilling and how his degree in political science and experience as a tax advisor have supported him as an entrepreneur. He also discussed why he credits growing up with parents who discussed business at the dinner table and how their laissez-faire approach to child-rearing was impactful as he matured into an adult, the significant upfront costs associated with opening a distillery and why he bootstrapped the company's launch. Later, he explained why creating and maintaining relationships with executives from Constellation Brands since the early days of Black Button was instrumental in the company's partnership with the conglomerate and why scrutinizing every cost and prudent spending have been critical components of its growth strategy. Brands in this episode: Hoplark Hop Tea, Catalina Crunch, Huzzah!, Golden Wing, ZENWTR, Core Hydration, Topo Chico, FICKS, Lekkco, Omni Beverage

Josh Cellars founder Joseph Carr describes entrepreneurship as walking the fine line between courage and stupidity. Although he admits to being more on the latter site, given the massive success of the wine brand it's hard to argue that he hasn't been on the right side. He'll also admit, however, that he had to work harder than anyone to get his company to where it is today. Over the past decade Josh Cellars, which Carr launched in 2009 and named as a tribute to his father, has grown to become the number one premium wine brand in the U.S. and is projected to sell four million cases by the end of 2020. While Deutsch Family Wine & Spirits acquired the brand in 2012, Carr has continued to represent Josh Cellars as its founder and steward, along with that of sister company Joseph Carr Wines, a producer of handcrafted European-inspired wines. In an interview included in this episode, Carr spoke about how diligence and self-education were critical in turning his passion into a career and why he left a lucrative, cushy job to launch his own company. He also explained his definition of hard work and how Josh Cellars has articulated a positioning that is both premium and accessible. Show notes: 0:39: Interview: Joseph Carr, Founder, Josh Cellars & Joseph Carr Wines -- Carr spoke with Taste Radio editor Ray Latif about growing up as the son of a lumberjack and how hitchhiking across the country led him to California and the porchside tasting that sparked his passion for wine. He also spoke about why making a "personal commitment" to a career meant becoming fluent in wine and finance, how he quickly rose in the ranks to become the jetsetting president of an Australian wine company and how the events of 9/11 led to his decision to start his own company. Carr also discussed the critical role his late wife played in launching and developing Josh Cellars, why he pursued the negociant model of selling wine and why he urged entrepreneurs not to cash in their 401Ks. Later, he spoke about selling the first 1,000 cases of his wine out of the back of his trunk, how sales at a supermarket in New Hampshire was the first indication that Josh could be a big wine brand and how he won over industry influencers and gatekeepers. Brands in this episode: Josh Cellars, Joseph Carr Wines

How does the entrepreneur of an upstart food brand gain over 20,000 followers on LinkedIn in less than 18 months? In a word: positivity. Mark Samuel is the founder and CEO of IWON Organics, a brand of protein-infused snacks, that include puffs and crispy sticks. A serial entrepreneur, Samuel founded several businesses in the fitness and finance industries prior to launching IWON in 2016. The brand is sold in nearly 5,000 locations nationwide, including at Kroger, Safeway, Sprouts and Whole Foods stores. Company revenue grew by 300% from 2018 to 2019 and while the pandemic has impacted growth in 2020, IWON has continued to expand its retail and distribution footprint over the past year. Samuel has chronicled the company's wins, losses, opportunities and challenges via LinkedIn, where he has amassed over 20,000 followers. Through his upbeat and motivational posts, Samuel has become an influential voice within the food and beverage community and, in the process, expanded awareness of IWON to industry gatekeepers and amplified its message as a differentiated brand within a crowded protein snack space. In an interview included in this episode, Samuel spoke about his experience building IWON, what he defines as the brand's "why" and how he effectively engages with his followers on LinkedIn. He also explained how he incorporates both confidence and vulnerability into his social content and why patience is a virtue, especially after hearing the word "no." Show notes: 0:35: Supercharge Your Life, Then Chill -- The episode's hosts discussed BevNET/NOSH's upcoming Supercharge D2C event, which is taking place on Sept. 29 and will help entrepreneurs and executives develop, refine and energize their approach to the direct to consumer channel. They also congratulated Ted Fleming and his team at non-alcoholic beer company Partake Brewing which raised $4 million in a Series A led by CircleUp, PepsiCo's launch of relaxation drink brand Driftwell and how it fits into an emerging set of "Relaxation 2.0" beverages and also shared valuable updates to our Brand Spotlight platform. 15:21 Interview: Mark Samuel, Founder & CEO, IWON Organics -- Taste Radio editor Ray Latif sat down with Samuel who spoke about managing home, work and family life, including the challenges of raising children as a single parent and Zoom learning. Samuel also discussed how his experience working at a hotel enhanced his salesmanship, the influences that shaped his decision to start a food company and the steepest part of the learning curve in launching a packaged brand. Later, he explained why a commitment to consistent and useful content helped him build his LinkedIn following, why he doesn't shy away from stories about failure in his feed and why posts about mental health and reducing alcohol consumption have been among his most popular. Brands in this episode: Partake Brewing, Driftwell, Dream Water, Recess, Brew Dr. Kombucha, Moment, Droplet, Kokomio, Vive Organic, Sunscoop, Granny Squibb, Karma Water

CJ Rapp knows a thing or two about being ahead of the curve. A beverage industry veteran who launched his first brand in 1985, Rapp has created several disruptive drink concepts that, while possibly slightly too novel for their time, were predecessors to mainstay categories today. That list includes Jolt Cola, a highly caffeinated soda brand that became a cult hit among software coders and third-shift workers and was a forerunner to the energy drink category. While Jolt, along with some of Rapp's other inventions like DNA, an alcohol-spiked spring water, have been discontinued, his latest project, Karma Water, is thriving. Launched in 2011, Karma is a brand of immune-boosting wellness beverages that feature a patented push cap which keeps flavor and functional ingredients separate from the liquid until the point of consumption. Although Karma Water was not the first of its kind, Rapp has drawn upon his decades of experience to build a brand that has outlasted similarly positioned and better capitalized competitors, developed a broad retail footprint and landed a key strategic partner in beverage alcohol giant Constellation Brands. In an interview included in this episode, Rapp spoke about cutting his teeth in the industry and how lessons learned from his days building Jolt have supported the development of Karma, including the critical importance of distribution partners. He also explained why he defines himself as a "marketer," and what he believes to be the guiding path for any entrepreneur. Show notes: 0:41: Interview: CJ Rapp, Founder & CEO, Karma Water -- Taste Radio editor Ray Latif opened the conversation with Rapp with a discussion about the entrepreneur's background growing up in upstate New York and how his exposure to the beverage industry at a young age drove his interest in brand building. Rapp also spoke about how Jolt Cola was conceived, the innovative distribution strategy that paved the way for other independent drink brands and the key lesson learned from launching several ahead-of-their-time beverages. Later, Rapp discussed how Karma was influenced by the success of Vitaminwater and how the company sought to create a more efficacious beverage than existing functional products, as well as its measured approach to growth and raising capital, why consumer education has been a consistent challenge and how he attempts to find a balance between work and family life. Brands in this episode: Karma Water, Jolt Cola, Red Bull, Corona Extra, Vitaminwater