Taste Radio

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growth of the brand, she now has her sights set on revolutionizing the U.S. baking industry and dismantling the outdated traditions upon which it was built, a point she discussed in detail as part of our conversation.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

In this episode, we sat down with Dave Colina, the founder and CEO of O2, a brand of natural sports recovery drinks formulated with oxygenated water and electrolytes. Launched in 2014, O2 took a patient growth strategy during its first few years on the market. In recent months, however, O2 has generated record revenue via direct-to-consumer sales along with those at retail partners, including Kroger, Sprouts and Publix. Those sales have helped fuel the brand's philanthropic initiative to donate 50% of profits to independent gym owners affected by COVID-19. As part of our conversation, Colina explained how O2's strategic decisions over the past five years have helped the company to meet the challenges and opportunities of the last five months, including how he overcame formulation issues while continuing to incubate the brand and why he was adamant in his support of gym owners despite a steep cut into the brand's profits. He also explained why he is supremely confident in the ability of his team to plan and execute during unpredictable times and why he believes that entrepreneurship is as much about personal growth as building a successful brand. Show notes: 0:41: We Get A Closeup On Coffee, Co-Ops And Cookie Dough -- The hosts opened the episode with a note about a new mailing address for BevNET HQ -- 65 Chapel St. Newton, MA 02458 -- and discuss the inaugural episodes of our new Category Closeup and Product Showcase video series, which focused on ready-to-drink coffee. They also discussed notable brands they encountered over Labor Day weekend, and how brands attempt to strike a balance between healthy, tasty and approachable. 18:23: Interview: Dave Colina, Founder/CEO, O2 -- Colina spoke with Taste Radio editor Ray Latif about why he left a promising career in the corporate world to become a beverage entrepreneur, why he partnered with a physician to develop the brand and how the first the first batch of O2 was made in a fish tank. He also discussed how the company's motto of "Honesty, Humility, Hustle" has guided the team throughout prior to and during the pandemic, why he has never questioned his decision to launch O2 and why the company has been so successful in converting consumer trial into repeat purchases. Brands in this episode: O2, Montauk Tea, Vitaminwater, Vita Coco, Essentia Water, Bitter Love, Sir Kensignton's, Hella Cocktail, Moxie, Pure Batch, Sunscoop, Peatos, Cheetos

A few months before launching Stacy's Pita Chips, co-founder Stacy Madison was struggling to find quarters to pay for her laundry. That became less of an issue a few years later, when she sold her company to PepsiCo for a reported $250 million. A social worker by training, Stacy founded Stacy's Pita Chips with ex-husband Marc Andrus in 1997. By the time the brand was acquired in 2006, its products were distributed nationally and generating $65 million in annual revenue. In an interview included in this episode, Madison explained that the story of how her namesake chips became a grocery staple has little to do with a sophisticated business strategy and was instead driven by a determination to never again scrounge for laundry quarters. Within our conversation, she shared essential lessons learned from building her company, including those that she's applying to her latest venture, BeBold, a brand of nut-based refrigerated energy bars, and as an advisor for Stacy's Rise Project, a grant and mentorship program focused on supporting early-stage female entrepreneurs. Madison discussed her thoughts on the definition of success, why she credits having a "nothing to lose" attitude as key during her early days as an entrepreneur, what she views as the most significant mistake in building Stacy's Pita Chips and the altruistic reason that she decided to get back into the packaged food industry. Show notes: 0:37: Interview: Stacy Madison, Founder, Stacy's Pita Chips/BeBold -- Madison sat down with Taste Radio editor Ray Latif for an expansive interview that began with a discussion about an important morning routine and how she defines success. She also discussed how timing and opportunity factored into her decision to launch thefood cart in Boston that spurred the creation of her pita chip brand, how a lack of personal obligations factors into her company's growth and when it's critical to chase down unexpected opportunities. Later, Madison discussed her investment philosophy and why she believes that "sometimes people with big business plans get in the way of themselves," why in-house production provided Stacy's Pita Chips with a competitive advantage over other snack brands and why she regrets not hiring in critical roles earlier into the company's growth She also spoke about the launch and development of BeBold and how she perceives the bars as improving upon existing products in the space and how she advises and mentors participants in Stacy's Rise Project. Brands in this episode: Stacy's Pita Chips, BeBold, Chobani, Kind Snacks

In this week's episode, we're joined by Breezy Griffith, co-founder and CEO of SkinnyDipped, a Seattle-based brand of almonds and cashews that are coated with a thin layer of chocolate or yogurt. Launched in 2013, SkinnyDipped is one of the fastest growing food and beverage companies in America; according to Inc magazine's annual Inc 5000 list, SkinnyDipped's revenue has grown by 1,550% over the past three years. To keep up with surging demand, the company raised over $10 million in new funding in July which included an investment from pop music star Shakira. As part of our conversation, Griffith spoke about her background as an entrepreneur and how her experience building businesses post-college fueled the launch and development of SkinnyDipped. She also spoke about why persistence was critical to landing the brand's first retail accounts, how guts and guile got the products into the office pantries of Google and Microsoft, how she orchestrated national distribution of the brand at Target and why she's turned to an industry veteran to manage day-to-day operations. Show notes: 0:34: We Have So Much For You To See -- The episode opened with a chat about how actor and comedian Craig Ferguson has influenced Ray's hosting style and a new and incredibly useful calendar that highlights recent and upcoming video content published by BevNET and NOSH. The hosts also discussed tips on how to apply for and land placement in strategic incubators and accelerator programs and how food and beverage brands are supporting "deprived" NYU students. 12:23: Interview: Breezy Griffith, Co-Founder/CEO, SkinnyDipped -- Taste Radio editor Ray Latif sat down with Griffith, who discussed the origins of her unique first name, how selling polished rocks as a child and meal kits in NYC paved the way for a career in entrepreneurship and why she decided to go into business with her mother and two friends to launch SkinnyDipped. She also spoke about what literally cornering a grocery store owner taught her about sales, shared a remarkable story about how SkinnyDipped made its way into the offices of two top tech companies and how she built a lasting partnership with a key buyer at Target. Later, she explained the role that CAVU co-founder and SkinnyDipped investor Rohan Oza has had on the brand's development and why shedding her role as president of the company has paid significant dividends. Brands in this episode: Nadi, Dabbly, Stacy's Pita Chips, Spudsy, SkinnyDipped, Tiesta Tea

During our interview with Dadz co-founders Max Greenfield and Mike Constantiner, each bore the classic signs of dad fatigue: three-day facial scruff, baseball caps pulled over weary eyes and a slightly dazed demeanor. Managing the day-to-day strains of fatherhood is the reason that Greenfield, an actor known for his roles in the television series "New Girl" and "The Neighborhood," and Constantiner, a veteran CPG entrepreneur, launched Dadz, a platform company focused on benefiting the lives of modern dads via performance supplements, personal care products and lifestyle tips. Debuted in June, Dadz' first product is a plant-based and natural energy supplement powder called the Lightning Stick, which promotes optimized mental clarity and focus and is sold direct-to-consumer. The company also formed a strategic partnership with Life of Dad, a popular social platform and online community for dads. Within our interview, Greenfield and Constantiner spoke about the origins of Dadz and their respective roles in the company, how the brand is resonating with target consumers amid the pandemic and how they are addressing skepticism about the need for a dad-focused brand. Show notes: 0:43: Interview: Max Greenfield and Mike Constantiner, Co-Founders, Dadz -- Greenfield and Constantiner spoke with NOSH editor Carol Ortenberg about how they commercialized the concept for Dadz, why they chose to launch a better-for-you energy drink as the brand's first product and how they're attempting to reach a "new generation of dads." They also discussed the importance of a strong founding team and why it offers a "shortcut" to a fast start, why Constantiner views Greenfield as "the epitome of the modern dad," lessons from a failed startup, the challenges of launching a DTC brand and how they are integrating social media into the brand's marketing plan. Later, they shared takeaways from Dadz' first few weeks on the market, how the brand is being communicated to the trade and consumer press and the long-term goal for the company. Brands in this episode: Dadz

This week, we're joined by Hannah Crum, the co-founder and president of Kombucha Brewers International (KBI), a trade association whose stated mission is to promote and protect commercial kombucha brewers around the world. For over a decade, Crum, who's also the founder of homebrew education platform Kombucha Kamp, has been one of the most influential figures in the development of the kombucha industry. A respected voice among her colleagues, Crum's work has supported the creation of educational initiatives and production standards that have shaped the modern kombucha category. As part of our conversation, Crum discussed how her passion for kombucha spurred the creation of KBI, how she manages a membership group comprised of "frenemies," the recent launch of a Code of Practice for brewing kombucha and why she believes it's important to support the category's evolution despite the misgivings of some within the space. Show notes: 0:35: We Have A New Mailing Address. Plus, A Camping Hack That Will Change Your Life. -- The episode's hosts chatted about BevNET HQ's move down the road to Newton, Mass. (note our new address: BevNET/NOSH 65 Chapel Street, Newton MA 02458), how an unlikely cuisine provided the perfect camping food for brand specialist Melissa Traverse and her family and the potential career of a "condiment magician." They also discussed news about the sale of a prominent PR firm, how our Brand Spotlight platform provides a critical conduit to industry gatekeepers and professionals amid the pandemic and congratulated an upstart sparkling water brand that recently completed a $1.3 million funding round. Ray also shared details about how scotch whisky brand Bruichladdich is taking "No Hidden Measures" when it comes to what's inside the bottle. 17:11: Interview: Hannah Crum, Co-Founder/President, Kombucha Brewers International (KBI) -- Crum spoke with Taste Radio editor Ray Latif about how her background in acting and love for fermented foods provided a useful foundation for the establishment of KBI, how she worked with kombucha entrepreneurs to address a category crisis in 2010 and how she sourced guidance and feedback on KBI's code of practice. She also discussed the impact of new kombucha-based and shelf-stable products on expanding awareness and sales for the category and shared her thoughts on the increasing influence of strategic beverage companies getting involved in the space. Brands in this episode: Brooklyn Delhi, Maya Kaimal, Coconut Bliss, Sir Kensigton's, Lupii, Moodygirl Chocolate, Sanzo, Bruichladdich, Kombucha Kamp

You might recognize Tony's Chocolonely by its quirky labels and comic font logo. Behind the Dutch brand's playful vibe, however, is a profound mission to end the use of child labor within the cocoa industry. Founded in 2005, Tony's has emerged as a popular international chocolate brand sold throughout Europe and the United States. Led by its purpose-driven strategy, the company is grounded in fair-trade business practices, deep relationships with its sourcing partners and measurable goals for social impact. In an interview included in this episode, Ynzo van Zanten, Tony's Chief Evangelist, spoke about how the company has navigated the development of a premium brand while staying focused on its overarching social mission, how to build a purpose-driven team and how to attract investors when "money is not a goal." Show notes: 0:40: Interview: Ynzo van Zanten, Chief Evangelist, Tony's Chocolonely -- Taste Radio editor Ray Latif spoke with van Zanten about the genesis of Tony's, how his work experience led him to the company and why he believes that being financially successful and socially responsible should not be viewed as "two opposite ends of the spectrum." He also discussed how Tony's promotes its mission on packaging versus through digital content, how consumers rank the brand's attributes and how the company evaluates margin and profitability when pricing its products. Later, he explained how the company measures social impact via a proprietary system, how Tony's won over private equity firms Verlinvest and Jam Jar, the strategy for expanding retail placement and distribution internationally and how other CPG companies can support the brand's mission. Brands in this episode: Tony's Chocolonely, Patagonia

In this episode, we sat down with Simon Sacal, the founder and CEO of innovative food platform Solely. Known for its unique fruit jerky strips, which are sold at Whole Foods locations nationwide, Solely launched in 2018 with the mission to rethink how food is developed, grown, sourced, processed and sold. The brand has invested heavily in agriculture and food technologies to create nutrient dense and differentiated products, including a recently debuted line of spaghetti squash, that appeal to a broad spectrum of consumers. In an interview included in this episode, Sacal spoke about his background as a food entrepreneur beginning as a teenager and how his career culminated in the development of Solely. He also explained why the company's strategy and focus is "exactly the opposite of the easy way," and why Solely doesn't launch a product unless it identifies "a huge advantage" over a competitor. Show notes: 0:22: It's High Time We Discuss This Subject... And Blueberry Drizzled Popcorn. -- The show opens with a chat about how Jon Landis is managing life without live Phish concerts, Ray's love for a new line of sweet and savory popcorn and why BevNET's Brand Spotlight is an attractive and affordable option for developing companies. The hosts also discussed Beth Kaiserman's article about how the industry can work together to address inconsistencies in how CBD-infused food and beverage products are measured and labeled. 18:59: Interview: Simon Sacal, Founder/CEO, Solely -- Taste Radio editor Ray Latif spoke with Sacal about why Solely's home market of San Diego has become a hub for innovative food concepts, his foray into food entrepreneurship with the launch of a fat-free potato chip brand and what he learned from the experience and the mission and focus of his family's company, Fruitex. He also discussed why the term "food technology" is often misunderstood and what it means to Solely, what inspired the idea for a fruit jerky snack and how he negotiated a nationwide deal with Whole Foods. Later, he explained his vision for creating a broad portfolio of indulgent, clean label and affordable products and how the company identifies and works with investors that align with its long-term strategy. Brands in this episode: The Safe + Fair Company, Vive Organic, DEFY, Solely

They say necessity is the mother of invention. Sometimes, inventions are created by mothers who identified an unmet necessity. That was the case with Bitsy's, a brand of organic, vegetable-infused kids' snacks, including cookies and crackers. Launched in 2012 by social entrepreneurs Maggie Patton and Alex Buckley, the company's mission is to make healthy and nutritious snacks accessible and affordable to all families. In May, Bitsy's announced that actress Gabrielle Union, who has long been an admirer and customer of the brand, had joined the company as a co-founder and taken an active role in sales, marketing and product development. In the following interview, Union, Patton and Buckley spoke about the history and evolution of the brand, which recently picked up placement at 1,600 CVS stores nationwide. As part of their conversation, they discussed Gabrielle's interest in joining the company and alignment with Maggie and Alex, how they communicate the brand's healthy halo to kids and parents, why asking for help has to be a priority for entrepreneurs and how the food industry can work together to mainstream healthy food for kids. Show notes: 0:40: Interview: Gabrielle Union, Maggie Patton and Alex Buckley, Co-Founders, Bitsy's — NOSH editor Carol Ortenberg spoke with Union, Patton and Buckley about how their respective backgrounds led to the creation and development of Bitsy's, why they are wary of demonizing vegetables in how they promote the products and how they speak to consumers via the brand's packaging. They also discussed how Patton and Buckley's past work in the non-profit sector led them to Union, why they emphasize making the brand accessible and affordable in mainstream retailers and why leading with transparency and humility is critical to winning support for their vision. Later, they explained Bitsy's channel strategy, getting retail buyers on their side and how Union is leveraging her massive social media following to build awareness for the brand. Brands in this episode: Bitsy's

This week, we're joined by Greg Fleishman, the co-founder and CEO of clean label baking mix and snack company Foodstirs. A veteran marketing executive with over two decades of experience working with startup brands, including Kashi, Suja and Sambazon, Fleishman is no stranger to the constant challenges that are common to entrepreneurial companies. And he believes that it's the daily ebbs and flows of running a business that provide entrepreneurs with the capabilities to navigate the uncertainties of the Covid-19 crisis. As part of our conversation, Fleishman discussed how he's applied lessons learned from his career into Foodstirs, which, like many companies, had to rethink its business strategy and adapt to a new consumer environment within a matter of weeks. He also explained how to manage and enhance relationships with retail buyers, why it's critical to leverage every resource at your disposal and why consumer communication is the one thing that keeps him up at night. Show notes: 0:38: Time To Step Into The "Spotlight." Plus, Puffs, Protein and Pop. -- The episode opens with a discussion about a new feature on BevNET and NOSH called Brand Spotlight, a platform which showcases new, updated and emerging brands. The hosts also spoke about notable products encountered over the past week, including avocado-based puffs, a spirit-sounding plant-based protein bar, a new brand of probiotic sodas and a "special" aperitif. 12:09: Interview: Greg Fleishman, Co-Founder/CEO, Foodstirs -- Fleishman, who previously appeared in Taste Radio episodes 69 and 110, spoke with Taste Radio editor Ray Latif about why brands that serve a social purpose and mission are often more successful than others and shared a brief history of Foodstirs as a baking kit brand and the company's decision to expand into ready-to-eat products. He also discussed how the Covid-19 crisis kickstarted a resurgence in home baking and why he believes it will continue for years to come, why he encourages entrepreneurs to "be a camel, not a unicorn" and the importance of collaborating with retail buyers when formulating an innovation strategy. Later, he explained why ambassadors are key to Foodstirs' marketing initiatives and how he considers tone when crafting copy for social media and advertising campaigns. Brands in this episode: Mezcla, AvoCrazy, Culture Pop, Health-Ade, Olipop, Poppi, Aura Bora, Foodstirs, Annie's

This special episode of Taste Radio features highlights from interviews with six entrepreneurs who joined us on Taste Radio during the first half of 2020. Our guests include Siete Family Foods co-founder and CEO Miguel Garza; Nick & Elyse Oleksak, the co-founders of Bantam Bagels; Miyoko's founder and CEO Miyoko Schinner; Ben Van Leeuwen, the co-founder and CEO of Van Leeuwen's Ice Cream; Orgain founder and CEO Andrew Abraham; and Gail Becker, the founder and CEO of Caulipower. Show notes: 1:36: Interview: Miguel Garza, Co-Founder/CEO, Siete Family Foods -- We kicked off the show with Miguel Garza who we featured in Ep. 214. Miguel is the co-founder and CEO of fast-growing Mexican-American brand Siete Family Foods, which markets tortillas, taco seasonings, queso dips and enchilada sauces, all of which are plant-based and grain-free. In the following clip, Garza spoke about the importance of family in how the company operates, the hallmarks of its product development and innovation strategies, and why Siete avoids chasing trends. 7:51: Nick & Elyse Oleksek, Co-Founders, Bantam Bagels -- Next up are Nick & Elyse Oleksek, the co-founders of bagel and breakfast bite company Bantam Bagels. Launched as a retail concept in 2013, Bantam Bagels has since evolved into a sprawling platform brand that includes mini stuffed pancakes and egg bites that are sold at Safeway, Target and Costco and also in pastry cases at Starbucks. In this clip, from Ep. 208, the Olekseks explained why investing in PR has been crucial to the brand's success and how they define the phrase "fake it till you make it." 14:45: Miyoko Schinner, Founder/CEO, Miyoko's -- Let's continue with Miyoko Schinner, the founder and CEO of pioneering plant-based cheese and butter company Miyoko's Creamery. In a clip from Ep. 198, she spoke about how poor leadership led to past failures and early struggles, and why she describes her business as "a mission with a company." 18:56: Interview: Ben Van Leeuwen, Co-Founder/CEO, Van Leeuwen Ice Cream -- Next, we featured Ben Van Leeuwen, the co-founder and CEO of Van Leeuwen Ice Cream. Launched in 2008, the premium ice cream brand and retailer has evolved into a broad platform with 22 ice cream shops in New York and California and a wholesale pint business with more than 1,500 accounts across the U.S. In a clip pulled from an interview included Ep. 203, Van Leeuwen discussed launching a business in the midst of a recession and why "running lean was just the default" when building the company. 24:11: Interview: Andrew Abraham, Founder/CEO, Orgain -- We continued with Andrew Abraham, the founder and CEO of protein-centric brand Orgain. Introduced as a first-to-market brand of organic protein beverages, Orgain has since grown into a thriving platform for protein drinks, powders and bars. In this clip, pulled from Ep. 197, Abraham discussed learning the ropes of the food and beverage industry, why entrepreneurs that are not well-capitalized from the outset might be in for a bumpy ride, how he convinced his family that, despite significant losses, the brand was on a positive trajectory and why he believes that "the best defense is a super aggressive offense." 29:57: Interview: Gail Becker, Founder/CEO, Caulipower -- Last, but certainly not least, we have Gail Becker, the founder and CEO of Caulipower the vegetable-forward brand, best known for its gluten-free, cauliflower crust pizzas. Last year, after just three years on the market, the company generated an estimated $100 million. As part of an interview featured in Ep. 196, Becker discussed the value of taking risks, breaking traditional "rules" for packaging and retailing of a food brand and what she learned about the food business from working at her father's store as a five-year-old. Brands in this episode: Siete Family Foods, Bantam Bagels, Starbucks, Miyoko's, Van Leeuwen Ice Cream, Orgain, Caulipower

In this week's episode, we sat down with Emily Kanter, co-owner and CEO of Boston-area natural products retailer Cambridge Naturals. A family-owned business that operates two stores focused on nutritional supplements, body care products and organic foods and beverages, Cambridge Naturals has cultivated a loyal customer base within the Boston area and has been recognized for its unique and constantly rotating product selection. As part of our conversation, Kanter spoke about the history and evolution of the retailer and the factors that determine its selection. She also discussed how she develops relationships with brand owners and evaluates emerging trends and why Cambridge Naturals was one of the first area stores to carry CBD-infused products. Show notes: 0:38: Naturally, We Talked About Erewhon, Elevator Talk, Carlton and Odwalla -- The hosts chatted about their experiences shopping at Cambridge Naturals, encouraged entrepreneurs to continue sending news to BevNET and NOSH throughout the summer and also to apply for our Elevator Talk Livestream series. Later, they chatted about a star-making turn for actor Alfonso Ribeiro, Mike's strange database of 80's trivia and reflected on the recent decision by the Coca-Cola Co. to discontinue Odwalla. 11:48: Interview: Emily Kanter, Co-Owner/CEO, Cambridge Naturals -- Taste Radio editor Ray Latif spoke with Kanter about the recent reopening of Cambridge Naturals' locations for in-store shopping, her decision to take the reins of her family's business six years ago, why the retailer stopped selling groceries in the 1990's and why it resumed a few years later. She also explained what she looks for in a brand's backstory and what would make her less inclined to stock a new product, why Cambridge Naturals is consistently rotating its selection and why the company tries to be on "the cutting edge, but not bleeding edge" of emerging trends. Later, she expressed optimism that the FDA would provide concrete guidance about CBD-infused foods and beverages and how entrepreneurs interested in partnering with the retailer can connect with her team. Brands in this episode: Odwalla, Pepsi, Califia Farms, Naked Juice, Patagonia, The Coconut Cult, GT's Kombucha, Waku

We first featured Jim, Jake and Jordan DeCicco, the brothers and co-founders of Kitu Life Super Coffee, on Taste Radio back in May 2018. At the time, their two-year-old brand, originally known as Sunniva Super Coffee, was on track to generate $3.5 million in annual revenue. In the 24 months since, the company has been on a torrid pace, having built a national distribution network and retail presence that includes Kroger, Publix, Target and Walmart. The brand is expected to pull in $70 million in sales by the end of this year. Earlier this month, Kitu Life announced a distribution agreement with beer giant Anheuser-Busch InBev (ABI), which will carry the brand's products on its trucks nationwide. ABI also acquired a stake in the company via its investment arm, Zx Ventures, as part of a new funding round which is reported to be in the $25 million range. Growing up fast? It's an understatement for the DeCicco brothers, who we sat down with for an interview featured in this episode of Taste Radio. As part of our conversation, they opened up about riding the wave of growth and why their success has been as much about avoiding the wrong moves as it is about making the right decisions. They also discussed the role that mentors and advisors have played in steering company strategy, how they've adjusted their management style to meet the needs of an evolving workforce, why they've simplified communication about the beverages and their perspective on raising capital and aligning with strategic investors. Show notes: 0:42: Interview: Jim, Jake & Jordan DeCicco, Co-Founders, Kitu Life Super Coffee -- The DeCicco brothers sat down with Taste Radio editor Ray Latif for an expansive conversation that began with a chat about their living situation and thoughts on whether "Shark Tank" judges regret not investing in the brand. They also discussed the evolution of Kitu Life's distribution strategy, why they initially turned down opportunities for placement in Walmart and Kroger, the importance of "looking like a billion dollar brand," and why they believe that the company's team "is our barrier to entry." Later, the brothers explained why they dialed down messaging about the beverages' functional benefits and instead focused on the products' taste and lack of added sugar, engaging ABI long before their recent deal with the company and what, if any, concerns they have about equity dilution. Brands in this episode: Kitu Life, Honest Tea, Bai, Bang, Vitaminwater

This edition of Taste Radio Insider features highlights from interviews with six entrepreneurs and experts who joined us during the first half of 2020, including TRUFF hot sauce founders Nick Guillen and Nick Ajluni; Anouck Gotlib, CEO of Belgian Boys; Nona Lim, founder/CEO of Nona Lim; GT's Living Foods founder/CEO GT Dave; Ashley Thompson, co-founder/CEO of MUSH; and Lee Robinson, director of dairy and beverage for Whole Foods Market. Show notes: 0:53: The Answer Was Always Landis; No FOMO For Subscribers -- The episode's hosts opened the show with a chat about a new macaroni and cheese dispensing system called "Mac on Tap." They also spoke about notable presentations and panel discussions from the recently held BevNET and NOSH Virtually Live conference and how subscribers have exclusive access to over 40 sessions from the event. 10:49: Interview: Nick Guillen and Nick Ajluni, Co-Founders, TRUFF -- We kicked things off with Nick Guillen and Nick Ajluni, founders of TRUFF, a fast-growing brand of upscale, truffle-infused hot sauces. In the following clip, pulled from Ep. 70 of Taste Radio Insider, Guillen and Ajluni discussed their approach to product development, working with influencers, and the importance of community management and exceptional customer service. 15:44: Interview: Anouck Gotlib, CEO, Belgian Boys -- Next we featured Anouck Gotlib, the CEO of European breakfast and snack food brand Belgian Boys. Within our interview from Ep. 73, Anouck explained how she's cultivated strong relationships with retail buyers, why she believes there's a big opportunity for breakfast foods and how Belgian Boys is expanding its presence in Walmart. 20:41: Interview: Nona Lim, Founder/CEO, Nona Lim -- We continued with Nona Lim the founder of namesake brand Nona Lim, which markets a variety of better-for-you and convenient Asian-inspired foods, including broths, sippable soups and noodle bowls. In Ep. 71, Nona explained why she describes venture capital as a "double-edged sword" and why she jokes that a partnership with an investor is "worse than getting married." 26:15: Interview: GT Dave, Founder/CEO, GT's Living Foods -- Next up was GT Dave, Founder/CEO, GT's Living Foods, the maker of GT's Kombucha. In an interview from episode 86, GT spoke about why founders should celebrate their idiosyncrasies to better connect with consumers, why he's embraced a more public persona and how he steered a positive outcome following the publication of a provocative profile of him in "Forbes." 33:20: Interview: Ashley Thompson, Co-Founder/CEO, MUSH -- We continued with Ashley Thompson, co-founder and CEO of MUSH, an innovative brand of ready-to-eat oatmeal. We spoke with Ashley in Ep. 81 and in this clip, she explains why she set out to create a "best for you" product, why she likes having a "polarizing" brand name and how she prepared for her first meeting at Whole Foods. 37:59: Interview: Lee Robinson, Director – Dairy & Beverage, Whole Foods Market -- Wrapping up the episode is Lee Robinson, the director of dairy and beverage for Whole Foods Market. In our clip, pulled from an interview featured in Ep. 82, Lee discussed best practices for engaging with retail buyers, why vulnerability is key when navigating the terms of a successful relationship and how he evaluates disruptive concepts. Brands in this episode: Stouffers, Health-Ade Kombucha, Kohr Brothers, Recess, TRUFF, Ciroc, Belgian Boys, GT's Kombucha, Nona Lim, MUSH, Whole Foods

The centerpiece of a fast-growing snack and beverage platform, ALO Drink pioneered the premium aloe beverage market in the U.S. and is the country's top-selling brand in the category. Launched in 2009, ALO Drink is owned by SPI West Port, a multi-faceted distributor, import, exporter and manufacturer of premium products that also markets ALO Snacks, Jen Collagen and Woodridge Snacks. In an interview featured in this episode, SPI West Port founder and CEO Henry Chen spoke about how he's steered the development of ALO Drink and aligned brands by staying true to the company's core focus on natural and better-for-you products, while thoughtfully incorporating functional ingredients and global flavors into its products. He also discussed his decision to expand from beverages into snacks and his perspective on the most impactful business relationships, and also shared poignant advice for early-stage brand owners gleaned from his experience as an entrepreneur. Show notes: 0:42: Interview: Henry Chen, Founder/CEO, SPI West Port -- Chen spoke with Taste Radio editor Ray Latif about how his background as an importer led him to create ALO Drink, maintaining aloe's cache as a superfood ingredient and who he views as the ultimate industry gatekeeper. He also discussed how SPI West Port strategizes around retail placement, why hiring salespeople with established buyer relationships has been critical and why beverage entrepreneurs can't overlook the capital requirements necessary to launch and scale. Brands in this episode: ALO Drink, ALO Snacks, Jen Collagen Water, Woodridge Snacks

How do distributors evaluate emerging brands? And how can those brands best position themselves to succeed once they're part of a distributor's route? We explore both questions with Chuck Casano, the founder of Pitaya Foods, a brand of superfruit-based frozen smoothie packs, and HiTouch Distribution, a Southern California-based direct store distributor focused on healthy refrigerated brands. In a conversation focused on how Casano has navigated the food industry on two fronts, first on the brand side and later as a distributor, he discussed how a social mission guided his foray into the food and beverage industry, the evolution of Pitaya Foods from dragon fruit-based beverages into a superfruit brand platform and how the failure of a key distribution partner propelled his decision to launch HiTouch. He also offered his take on disruptive concepts, the elements of successful brand relationships and what it's like to be on the front lines of food distribution during the pandemic. Show notes: 0:43: We Need A Moment To Savor These Wins; A "Top Chef" At #BNVL; We're Ready To Drink Cocktails -- The hosts spoke about the winning brands of BevNET's New Beverage Showdown 19 and NOSH's Pitch Slam 8 and how the judges evaluated the presentations in both competitions, along with discussing some of the unique opportunities for brands and Tom Colicchio presenting at the upcoming BevNET and NOSH Virtually Live event. They also chatted about why BevNET is now reviewing RTD cocktail products and a few notable products sent to the office in recent weeks, including snack bars, ethnic foods and adaptogenic hard teas. 14:50: Interview: Chuck Casano, Founder/CEO, Pitaya Foods & HiTouch Distribution -- Taste Radio editor Ray Latif spoke with Casano about his experience first as a contestant in the BevNET's inaugural New Beverage Showdown and, nine years later, as a judge in New Beverage Showdown 19. He also discussed how the 2008 recession altered his career path, how a visit to Nicaragua spurred the idea for Pitaya Foods, the discontinuation of the brand's beverage line and the careful balance of direct-to-consumer and retail distribution. Later, he explained why investing in now-defunct DSD distributor Greenshoots Distribution was about hedging his bets, incorporating lessons learned from working with other distributors into HiTouch and what makes for successful brand relationships versus unsuccessful ones. Finally, Casano shared vivid experiences of working during Los Angeles' initial quarantine orders, the impact of delivery services like Instacart and Amazon Prime on the future of in-store shopping and why he believes there is massive upside for frozen brands in the years to come. Brands in this episode: Pitaya Foods, DRNXMYTH, Tip Top Cocktails, KEHO, MasQ, Yolélé, Oorja Nutrition Bars, Odwalla, Vive Organic, KOR Shots, Sun Noodle, GT's Living Foods, Koia, REBBL

One of the most dominant running backs of his generation, Terrell Davis helped lead the NFL's Denver Broncos to consecutive Super Bowl championships in 1998 and 1999 and was elected into the Pro Football Hall of Fame in 2017. Following a career cut short by injuries, Davis, who is a lifelong sufferer of migraines, spent years searching for natural remedies, an exploration that led him to CBD. His journey culminated in the creation of DEFY, a CBD-infused, zero-THC performance drink that he co-founded with business partners Beau Wehrle and Megan Bushell. Launched in 2018, the drinks are promoted to eliminate aches and pains for consumers during and post-workouts. In an interview included in this episode, we spoke with Davis and Bushell about their foray into the CBD business and how their respective paths led them to create DEFY. They also discussed how the company is navigating a murky regulatory environment for CBD, DEFY's communication and consumer education strategies and how Terrell is advising current NFL players about incorporating hemp- and cannabis-based products into their lifestyles. Show notes: 1:07: Interview: Terrell Davis and Megan Bushell, Co-Founders, DEFY -- Davis and Bushell joined Taste Radio editor Ray Latif for an expansive conversation that included the former NFL star's involvement with food and beverage brands, how his health and nutrition regimen has evolved since retiring and how he educated himself about CBD. They also spoke about why they chose beverages as the primary focus for DEFY, which also markets oil and balm products, developing short- and long-term strategies for the brand amid uncertainty in how CBD is regulated and why they avoid making functional claims about the ingredient. Later, Davis discussed DEFY's positioning as a "performance drink," the level of interest in and use of CBD among professional athletes and how DEFY is communicating differences between the ingredient and THC. Brands in this episode: DEFY, Campbell Soup