Taste Radio

This week's episode focuses on how two food companies are evolving to meet the needs of modern consumers. In our first interview, we spoke with Alden Blease and Emma Frelinghuysen, the co-founder and CEO, respectively, of REDD Bar. Founded in 2014, REDD is a brand of plant-based protein bars infused with vegan prebiotics, probiotics and adaptogens. Although REDD cultivated a loyal following and distribution at several major retail chains, last year the company introduced a significant rebrand and reformulation of the bars, which was announced alongside $2.2 million in new funding. Blease and Frelinghuysen spoke about the reasons for and execution of REDD's pivot, how evolving consumer trends impacted the changes and lessons from the rollout. Later in the episode, we sat down with Arnold Coombs, the director of sales and marketing for top-selling organic maple syrup brand Coombs Family Farms. A seventh generation maple farmer, Coombs founded the brand, which is steeped in tradition and history. As part of our conversation, Coombs discussed how the company has built consumer loyalty through education about the product's health benefits and use as an ingredient, along with developing an innovative package. Show notes: 0:40: 'Lavender Is The New Grape.' -- The episode's hosts sipped on nourishing soup, cold-brewed tea and New Orleans-style coffee, bantered about a new beverage made with olive leaves, discussed the launch of BevNET's new eBook about building brand awareness and spoke about why some entrepreneurs hire CEOs to run their businesses. 18:00: Alden Blease, Founder; Emma Frelinghuysen, CEO, R.E.D.D. Bar -- BevNET CMO Mike Schneider spoke with Blease and Frelinghuysen at the 2020 Winter Fancy Food Show, where Blease discussed the inspiration for and early development of R.E.D.D. Bar, which was originally called Rawgasm, why he brought on a CEO to run day-to-day operations and why the rebrand had been in development in 2018. Frelinghuysen discussed her background in CPG, why she was drawn to the role of R.E.D.D. Bar CEO and why she initially focused on formalizing the brand's core values. Later, Blease explained why he believes the brand is now a "better, stronger version of itself," why plant-based is "the number one message" the company is now conveying and how honest communication with consumers was key to the rebrand. 37:00: Arnold Coombs, Director of Sales/Marketing, Coombs Family Farms -- Coombs sat down with Taste Radio editor Ray Latif and discussed his family's history in the maple syrup business, why he compares syrup production to wine making and the challenges in marketing a commodity product. He also explained why he envisions the maple syrup set resembling that of cooking oil, why the company's private label products are the same quality as its branded ones and how the streamable maple syrup bottle was designed. Brands in this episode: REDD Bar, Coombs Family Farms, Osso Good, Tiesta Tea, Special Leaf, Peloton Cascara, Nitro Beverage Co., Grady's Cold Brew, Enlightened, Lesser Evil, Flour Bakery, Guinness, Johnnie Walker, Aunt Jemima, Mrs. Butterworth's

Sam Dennigan's roots in the food industry run deep. Born in Dublin to a family-owned wholesaler of fresh fruit and vegetables, Dennigan grew up surrounded by nutritious food and worked in nearly every capacity of the business. His experience served as the basis for the launch of his own company, the aptly named Strong Roots. Launched in Ireland in 2015, Strong Roots has since become one of the U.K.'s fastest-growing food brands, marketing a range of uniquely designed plant-based frozen offerings, including broccoli and purple carrot bites, cauliflower hash browns and pumpkin spinach burgers. Since entering the U.S. last year, Strong Roots has built a national presence, with the products sold in over 3,000 locations, including Target, Wegmans and Whole Foods. In September, Strong Roots raised $18.5 million to support growth initiatives in the States and abroad, an important step, Dennigan said, in its mission to become a new type of global brand that "can do better for the planet and personal health." In an interview included in this episode, Dennigan spoke about why he decided to strike out on his own, how the initial vision for Strong Roots has evolved and the company's mission to make food that appeals to the next generation of consumers. He also explained why thoughtfully planned demos are the best path to trial, how he assessed potential investment partners and the reason he focuses on "getting the small things incredibly right," as well as sharing his perspective on the variety of ways that plant-based foods are marketed and sold. Show notes: 2:02: Sam Dennigan, Founder/CEO, Strong Roots -- Taste Radio editor Ray Latif sat down with Dennigan for a conversation that began with his background in the food industry and why his initial foray into branded products didn't work out and what he learned from the experience. He also spoke about the "raison d'etre" for Strong Roots, why he chose to create a frozen food brand and the company's thoughtfully considered product strategy. Later, he explained why Strong Roots positions itself as a "Consumer Packaged Good," what he means when he says that the company is "trying to steer away from imitation or alternative," why he believes that everyone in the plant-based community is "striving for the same goal" and the company's top down/bottom up strategy for becoming a global brand. Brands in this episode: Strong Roots, Green Giant, Impossible Foods, Beyond Meat

Nona Lim is forecasting 2020 to be the first profitable year for her namesake brand. As she explained in an interview in this episode, it took a lot of saying "no" to get to this point. The Nona Lim brand, launched in 2014 as a spin-off of Lim's ahead-of-its time meal kit company, markets a variety of better-for-you and convenient Asian-inspired foods, including broths, sippable soups and noodle bowls. The products are sold nationally at Whole Foods and at select Walmart locations, along with hundreds of independent retail and chain locations. As part of our conversation, Lim spoke about the company's development and path to profitability was guided by a clear strategy and a willingness "to say 'no' to top-line growth that isn't in line with our profitability requirements." "Say 'no' to business that's not going to give you the minimum gross margin target that you have set," she said. "Say 'no' to retailers that ask for too much, because you can't afford it." Lim also discussed the variety of ways that she funded her upstart brand prior to accepting venture capital and why she advises early-stage entrepreneurs to retain a bookkeeper or accountant. She also spoke about how she negotiates favorable terms with suppliers, what it means to be "fiscally disciplined" and why she describes venture capital as a "double-edged sword." Show notes: 0:40: "Buttoned Up" Booze, Savory Bars and a Buddy's Donuts -- The episode's hosts chatted about a recent visit from Bobby Romano, who leads sales efforts for Rochester, NY-based Black Button Distilling, riffed on the development of the savory bar category, munched on vegan pork rinds and discussed challenges in brand revamps. 15:53: Nona Lim, Founder/CEO, Nona Lim -- Lim joined Taste Radio editor Ray Latif for an interview recorded at the 2020 Winter Fancy Food Show in San Francisco. Lim spoke about her role as a board member of the Specialty Food Association, which hosts the annual event, how competitive fencing led to the creation of her meal kit company in 2006 and why she chose soup as the initial product line for the Nona Lim brand. She also discussed the three hallmarks of the brand, why slowing down the pace of innovation was a key learning early on and how microloans, equipment leases and government subsidies can be useful for new entrepreneurs. Later, Lim explained why it's critical to manage working capital, how she identified the right time to take venture capital and why she jokes that a partnership with an investor is "worse than getting married." Brands in this episode: Nona Lim, Black Button Distilling, Tig Snacks, Mediterra, PigOut Rinds, Beanfields, Snacklins, Jim Buddy's, Onu, Rau Chocolate, Sonu, Starbucks, Poppi, Kitu Life, Bulletproof, Blue Apron

Twelve years since launching Eboost, a brand of natural energy powders and ready-to-drink beverages, founder and CEO Josh Taekman reflected on his entrepreneurial journey with a measure of regret. In an interview included in this episode, he admitted that he's made some big mistakes -- including a few near-fatal ones for the brand. He acknowledged that Eboost has been chronically underfunded and that he missed the boat on key hires during critical moments in its development. That's not to say that Eboost hasn't seen its share of victories, including earning national distribution at 7-Eleven for its energy shots, announcing a highly publicized partnership with fitness celebrity Jillian Michaels and landing a spot on Oprah Winfrey's coveted "List of Favorite Things." Throughout the years, Taekman said that he's taken the highs and lows of his business in stride. He knew Eboost wasn't going to be an overnight success, and explained that persistence, tenacity and an unrelenting belief in the brand's potential have been his most crucial assets. "When someone says 'you can't do it' or 'I dare you to do it,' to me it's 'of course I can, and I will through perseverance and grit,'" he said. "The thing that kept me going is that I truly loved the product," he said. "In my heart of hearts, I knew we had a great product and a great brand." As part of our conversation, Taekman chronicled his career path from music marketing, including a partnership with hip-hop and fashion mogul Sean "P. Diddy" Combs, to beverage entrepreneurship with energy platform brand Eboost, and also discussed why he initially focused on non-traditional retail and how he landed a joint venture with AriZona Beverage Co. to produce and distribute the product. Show notes: 1:26: Josh Taekman, Founder/CEO, Eboost -- In his interview with Taste Radio editor Ray Latif, Taekman spoke about why he moved to New York City after college, how he landed a meeting with Bad Boy founder Sean Combs (aka P. Diddy) and eventually founded the company's marketing division. He also discussed why a proposed joint venture between Combs and Nantucket Nectars was scrapped, the impetus for launching Eboost and the company's initial focus on distribution at hotels and gyms. Later, he explained why a deal with 7-Eleven didn't work out as planned, benefitting from the perception that Eboost was a bigger brand that it actually was, why he regrets not focusing on direct-to-consumer sales earlier on and the reason that the company rebranded. Taekman also explained how he convinced AriZona Beverages co-founder/CEO Don Vultaggio to partner with Eboost and why he wishes that his investors would have asked him to step down as CEO. Brands in this episode: Eboost, Nantucket Nectars, Mistic, Snapple, AriZona, Sprite, Pepsi, Red Bull, Monster Energy, Redline, Berocca, Emergen-C, Muscle Milk, Vitaminwater, Zipfizz, VOSS, Nuun, Coca-Cola, Snickers, Toblerone, Bai, 5-hour Energy, Rockstar Energy, Stacker2, SK Energy, RxBar, Bang Energy

This week, we're joined by Nick Guillen and Nick Ajluni, the founders of TRUFF, a fast-growing brand of upscale, truffle-infused hot sauces that are promoted as "the pinnacle of heat experience." Founded in December 2017, TRUFF quickly became known for its sleek packaging and decadent flavors, eventually becoming one of the top-selling hot sauce brands on Amazon and a favorite among chefs and celebrities, including Oprah Winfrey, who included TRUFF on her coveted "List of Favorite Things" in 2018 and 2019. Amid surging sales, last year the company raised its first round of capital at a valuation of over $25 million. As part of our conversation, Guillen and Ajluni spoke about how their shared backgrounds in digital media and streetwear fashion contributed to the creation of TRUFF and how Instagram factored into the brand's design and aesthetic. They also explained why it took two years to get to a finished product their thoughtful approach to retail and why investors are betting on them as entrepreneurs as much as they are the brand. Show notes: 1:12: Meet Us On The West Coast. We Might Have Crunchy Pepperoni To Eat -- The episode opens with an important note about Soundcloud, details about an upcoming meet-up at our new office in San Diego, and why we can't stop eating pepperoni crisps. The hosts also chatted about an upstart brand of yaupon drinks, sweet "little secrets," (another) new hangover beverage, why flavor usually counts more than function and a seltzer brand that seems a bit agitated. 16:50: Nick Guillen & Nick Ajluni, Co-Founders, TRUFF -- In an interview recorded at the 2020 Winter Fancy Food Show, Guillen and Ajluni sat down with Taste Radio editor Ray Latif for a conversation of their "luxury lifestyle, digitally native" brand, beginning with its roots on Instagram and why they chose to launch a hot sauce business. They also discussed their process for formulation and package design, learnings from prior entrepreneurial endeavors, why they are trying to "influence the influencer" on social media and the role that high-profile advisors/investors Aaron Levant and Jon Buscemi play in the company. Later, they spoke about the importance of community management and exceptional customer service, how TRUFF is merchandised at retail stores, key details that they wanted to communicate in their investor deck and what they view as their highest value for the brand. Brands in this episode: Union Whole Earth Snacks, Cap'n Crunch, Yayaya, Hello Tomorrow, The Plug, Morning Recovery, Little Secrets, ThinkNoo, Moon Juice, Humblemaker Coffee, Hint Water, Angry Seltzer, Hello Water, Truff, Ciroc

Miyoko Schinner literally wears her passion for veganism on her sleeve. A few moments prior to our interview with Schinner, the founder of plant-based cheese and butter company Miyoko's Creamery, she p revealed a large tattoo just below her right shoulder. Printed in block letters were the words "Phenomenally Vegan," a credo that defines Schinner and her company, which was built on "the principle of compassion for animals and eliminating them from food production." But she wasn't always so upfront about her beliefs. As part of our conversation, Schinner explained that during the company's first few years, she was concerned that its mission wouldn't resonate with mainstream consumers and avoided speaking about it. Yet her perspective changed following an industry event in which she opened up about her convictions and received a surprisingly positive response. "I finally realized at some point you have to stand for what you believe in," Schinner said. "You have to be true to your nature, to your soul, to the world. And you have to become transparent." As part of our conversation, Schinner spoke about how her interest in veganism led to the brand's genesis and why she describes Miyoko's as "a mission with a company." She also discussed the importance of empowering employees and ensuring they align with the brand's ethos, why she believes that to change the world companies have to work with the powers that exist and why investors "have to love you for who you really are." Show notes: 1:21: Miyoko Schinner, Founder/CEO, Miyoko's -- Schinner sat down with Taste Radio editor Ray Latif for an interview recorded at the 2020 Winter Fancy Food Show and spoke about her history as resident and business owner in the Bay Area, why she blames poor leadership for past failures and early struggles with Miyoko's and why it was critical to communicate the company's mission in a way that didn't alienate non-vegan employees. She also discussed the importance of creating great-tasting vegan food, why the company offers its workers a wide-range of job benefits and how she reconciled -- and dealt with the criticism over -- Miyoko's short-term partnership with Nestle USA. Later, she explained why investors are like spouses, her personal approach to social media, why the company is hiring a president and why she'll eventually feel comfortable stepping away from day-to-day responsibilities. Brands in this episode: Miyoko's, Tofurky, Nestle, La Colombe

John Sorial admits that his company should have gone out of business -- several times. Sorial is the founder of TaDah Foods, a maker of plant-based, Mediterranean-inspired foods, including frozen falafel wraps and bite-size falafel poppers. Launched in 2011, TaDah was on an upward trajectory during its first five years, picking up distribution at retailers across the U.S. and generating annual sales of $2.3 million at its peak. In 2016, however, TaDah's co-packer became financially insolvent and sent Sorial scrambling to find a new manufacturing partner. Unable to fill retail orders, the company went into a tailspin and seemed unlikely to recover. "You can weather a lot of difficulties and challenges, but having your product unavailable for several months, that's almost the kiss of death," he said in an interview included in this episode. Sorial hung on for three tenuous years and described the period as "the most lonely and challenging of my life… it was just one bad day after another." A glimpse of hope arrived in 2019 when Sorial was offered an opportunity to present on the ABC pitch competition show "Shark Tank." The appearance yielded a $500,000 investment from guest shark and Kind Snacks founder/CEO Daniel Lubetsky and invaluable media exposure, both of which have reinvigorated TaDah. As part of our interview, Sorial spoke in depth about how he navigated the company through constant challenges while under duress. He also discussed the inspiration behind TaDah, why finding a co-packing partner is like getting married, how he prepared for "Shark Tank" and what it was like to turn down an offer from Mark Cuban. Show notes: 1:35: Blueberry Oat Milk? Fermented Tea Aioli? Fancy That! -- The episode's hosts convened in the press room at the 2020 Winter Fancy Food Show for a conversation about notable products they encountered at the annual event. Among the snacks and beverages mentioned were functional teas, latte-flavored chocolate, plant-based pork rinds and juice-infused cascara drinks. 15:24: Interview: John Sorial, Founder, TaDah Foods -- Sorial met with Taste Radio editor Ray Latif at BevNET HQ and spoke about how his upbringing shaped the creation of TaDah, why it's critical for plant-based packaged foods to be flavorful and how he leaned on his engineering background to formulate and produce a complex product. He also explained why transparency and authenticity is key to building strong and lasting relationships and how "difficult discussions" with vendors and investing in himself helped keep the brand afloat during a challenging period. Later, Sorial discussed the process for landing an appearance on "Shark Tank," the pep talk that helped prepare him for the show, why he chose an investment offer from Daniel Lubetsky over one from Mark Cuban and how Lubetsky has helped him revise TaDah's business strategy. Brands in this episode: TaDah Foods, Happy Snaps, Kite Tea, Vegan Rob's, Joolies, Pocket Latte, Beanfields, Miyoko's, Riff Cold Brewed, Verve Coffee, Blue Bottle Coffee, Sunwink, Mood33, Remedy Organics, Hey Frida, Elmhurst Naturals, KIND Snacks, Burma Love

There's a phrase that comes up several times in our interview with Andrew Abraham, founder/CEO of protein-centric brand Orgain: cautiously optimistic. A medical doctor turned entrepreneur, Abraham was inspired to launch Orgain in 2009 while recovering from cancer treatment and being frustrated with the lack of options for healthy, drinkable nutrition. 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. During Orgain's development, however, Abraham had concerns about the brand's long-term viability, particularly within an increasingly competitive market for protein beverages. During our conversation, he noted that maintaining a positive and steadfast belief in the company's mission and focusing on meaningful innovation were key to the brand's eventual success. "There's some dark times where you lock yourself in a room and ask yourself: 'Is this really going to work?' Abraham said. "But I was seeing the feedback we were getting, and I knew that if we could just weather the storm long enough that Orgain would succeed. One thing that's helped me more than anything is to just keep my eyes forward. Just focusing on what we're doing and what's working for us and pressing forward as aggressively as possible." Within our expansive interview, Abraham discussed the creation and early development of Orgain, why he was the sole employee for the first five years and why Stonyfield Farm founder and company advisor Gary Hirshberg urged him to focus on building a sustainable infrastructure. Abraham also explained how he defines success, why he's constantly "neck deep" in innovation and the reasons behind his decision to sell a majority stake of Orgain. This episode is presented by Flavorman, the beverage architects. Show notes: 2:46: Andrew Abraham, Founder/CEO, Orgain -- Abraham sat down with Taste Radio editor Ray Latif at the BevNET Live Winter 2019 and spoke about his background in nutrition and integrative medicine and how each supported the development of Orgain, the brand's national launch at Whole Foods and why a conducting a shelf study could have avoided early stumbles. He also explained why, in hindsight, it "wasn't smart" to be the sole employee for five years, and why he urges entrepreneurs to surround themselves with people that are smarter than them, as well as how Gary Hirshberg became involved with the company and why Abraham didn't take a salary for "a very long time." Later he discussed why entrepreneurs that are not well-capitalized from the outset might be in for a bumpy ride, how he convinced his wife, that despite significant financial losses, the brand was on a positive trajectory and why he believes that "the best defense is a super aggressive offense." He also spoke about his approach to hiring and onboarding new employees, why he rebuffed numerous M&A offers over the years, and how he negotiated terms in the investment deal with Butterfly to maintain the company's mission and focus. Brands in this episode: Orgain, Stonyfield Farm, Dry Soda

In this week's episode, we're joined by former NFL star Matt Light and Bill Dessel, the co-founders of sessionable spirit brand Keel Vodka. At 23.8% alcohol by volume and 58 calories per serving, Keel promotes itself as "the world's first premium light spirit." Prior to co-founding Keel, Light was key member of the New England Patriots' offensive line in three of the team's Super Bowl wins. Although he faced ruthless competition as a professional football player, Light explained in our interview that entrepreneurship "is more challenging than it ever would be on the playing field." "There are so many variables that go into having success in the business realm," Light said. "But some of the same [lessons apply]: Are you able to get up when you get knocked down? Are you really invested? What do you bring to the table and how can you do that better tomorrow than you did it today?" As part of our conversation, Light and Dessel discussed the origins of Keel, how they overcame initial regulatory hurdles and challenges in consumer education and how they're attempting to take advantage of growing interest in low-alcohol beverages. They also spoke about the benefits of a local distribution strategy, how they establish guidelines for their respective roles and why "living the lifestyle" is critical for brand ambassadors. Show notes: 1:14: Free Tees, Zesty Z's and Punchy P's -- The episode opens with a call to action: review Taste Radio on the Apple Podcasts app or your favorite listening platform, tell us you did by sending us an email to [email protected] and the team will send you a free T-shirt. Later, the hosts extoll the talents of The King, munch on a number of crunchy snacks, chat about a hoppy drink and BevNET's Elevator Talk series and discuss an odd video that was shared on our Slack account. 15:25: Interview: Matt Light/Bill Dessel, Co-Founders, Keel Vodka -- Light and Dessel visited BevNET HQ in Watertown, Mass. and sat down with Taste Radio editor/producer Ray Latif for a conversation about the launch and early development of Keel, and why the initial communication strategy was focused on the low-calorie aspect of the vodka. They also spoke about how they address consumer skepticism about a light spirit, why you can't rely on distributors to promote your products and Dessel's three rules for entrepreneurship. Later, they explained why sampling is all about "where (the) consumer lives" and why the company hires and educates its own brand ambassadors and avoids using third party service for demos and events. Brands in this episode: Full of Chips, Whisps, Zesty Z, Oregon Hop Springs, Punch Pops, Chum Fruit Bites, KEEL Vodka, Absolut Vodka, Miller Light, Veev, Skinnygirl

It's remarkable to think that Caulipower made its market debut just three years ago. Since its launch in January 2017, the vegetable-forward brand, best known for its gluten-free, cauliflower crust pizzas, has developed into one of the fastest-growing food companies in recent memory. Caulipower, which also markets cauliflower-based tortillas and cauliflower-crusted chicken tenders, generated $45 million in revenue in 2018 and an estimated $100 million last year. Despite having no experience in the food industry prior to launching the company, founder and CEO Gail Becker has grown Caulipower into the fastest growing frozen pizza brand in America, available in over 25,000 retailers and 5,000 restaurants across the U.S. and Canada. In an interview included in this episode, Becker spoke about the swift rise of Caulipower and why she felt compelled to leave behind a successful career to start the brand. She also discussed the value of taking risks, how she identified and partnered with early-stage investors and why humility is critical for success. She also explained why Walmart was the right fit for Caulipower early into its development and why she believes in the power of food to unite disparate communities. Show notes: 2:46: Gail Becker, Founder/CEO, Caulipower -- NOSH editor Carol Ortenberg met with Becker at Caulipower headquarters in Los Angeles where the entrepreneur spoke about her inspiration to launch the brand and how supportive partners were key to its fast start. She also explained why investment firm Boulder Food Group chose to "bet" on her and how she rewarded the initial support, why she feels like "the most grateful and fortunate person on earth" and her experience as a judge in NOSH Live's Pitch Slam competition. Later, she discussed how her family is involved in Caulipower, breaking traditional "rules" for packaging and retailing of a food brand, why she believes a "first to market advantage is everything" and how she handles growing competition. Becker also spoke about why brands should avoid making consumers feel bad about food choices, why working at her father's store as a five-year-old taught her "everything" she needed to know about the food business and the reason that she is always wearing green clothing.

In this episode, we're joined by Matt Weiss, the founder/CEO of RIND Snacks, who discussed his approach to building the skin-on dried fruit brand while maintaining his full-time job. An investment analyst by profession, Weiss launched RIND in 2018. In our interview, he explained that, while he saw an opportunity to disrupt the dried fruit category with a premium brand, he was hesitant to quit his well-paying career and initially treated RIND as a "side hustle." He noted, however, that regardless of the time and resources he was willing to devote to the brand, "it was very clear [he] had to put my best foot forward." With that in mind, he crafted a thoughtful business strategy that helped guide RIND's development over the next two years. "There really is an opportunity to develop and grow and get critical mass that doesn't feel like you have to hedge your bets," he said. "You don't need a huge team to launch. You can rely and grow using a lot of outsourced partners in the beginning. And you actually can run a small business on the side for a finite period of time." Weiss's planning has paid off: RIND is currently distributed at hundreds of independent and natural chain retailers across the Northeast and has a fast-growing online business as well. As part of our conversation, Weiss spoke about how he evaluated RIND's market potential and key point of differentiation and how he assessed the financial and opportunity costs of entrepreneurship. He also explains the benefits of launching a business later in life, the importance of open and honest communication with his employer while incubating RIND and why he believes in "relentless networking." Show notes: 1:37: Chewing Chum, Skeletons In The... Cabinet? -- The episode opens with the hosts chatting about the nuances of a new decade, how BevNET brand specialist Melissa Traverse enjoyed a saucy holiday and a new brand of fruit jerky with a fishy-sounding name. Later, they spoke about the learning curve for entrepreneurs new to the food and beverage industry, Melissa's past experience working as a flight attendant (one of 34 jobs she's had in her life) and why attendees of the 2020 Winter Fancy Food Show should direct message us on Instagram (@bevnetmike, @melissa_traverse, @bevtrayde). 15:00: Interview: Matt Weiss, Founder/CEO, RIND Snacks -- Weiss visited BevNET HQ and sat down with Taste Radio editor Ray Latif for a conversation about the origins of RIND, including his grandmother's role in its genesis and why he believed that the brand needed "to be distilled to a very simple premise and value proposition." He also discussed the importance of having great branding and packaging out of the gate, why he viewed RIND's first two years as its proof of concept phase and why, despite keeping his day job, he saw himself as working without a safety net. Later, he extolled the virtues of involving his family in the brand, the value of pitch slam competitions and why he urges colleagues to "be constantly learning professionally." Brands in this episode: Fly By Jing, Brooklyn Delhi, Frank's Red Hot, Chum Fruit Bites, Ceres Juices, Rind Snacks, Caulipower, Harmless Harvest, Purely Elizabeth, Nantucket Nectars

Seven years ago, Josh Zad opened Alfred Coffee, a stylish cafe nestled among the luxury boutiques in the Melrose Place neighborhood of West Hollywood. Conceived with the intention of creating a comfortable space and "Instagrammable" moments for its customers, the store quickly became a popular destination among social and celebrity influencers. Alfred has since established itself as a prime example of how to marry brick-and-mortar retail with a memorable digital presence, having grown to 16 locations across the U.S. and Japan. In an interview included in this episode, Zad explained that Alfred's success and appeal is derived from its foundation as "a creative platform" focused on customer experience, rather than as a coffee brand. "It's about the lifestyle," he said. "We have a broader message that goes in many different directions. The personality is there, and we try to reflect that on social media. It's not about 'Is this the perfect latte art, yes or no?'" Today, Zad is aiming to replicate Alfred's success with Calidad Beer, a brand of Mexican-style lagers that, like his coffee company, lives at the intersection of design, storytelling and consumer experience. As part of our conversation, Zad spoke about how, despite no formal training in coffee or branding, he's built one of the most beloved coffee chains in Southern California, why he believes that the company isn't "doing anything groundbreaking," the secret to Alfred's "customer-first" focus and how he defines success for Calidad. Show notes: 2:46: Interview: Josh Zad, Founder, Alfred Coffee/Calidad Beer -- Zad met with Taste Radio editor Ray Latif at Alfred headquarters in West Hollywood and kicked off their conversation with a brief chat about Alfred's unusual "ban" on NBA star Kawhi Leonard, Alfred's average customer and how he became an expert in delivering unique consumer experiences. Zad also spoke about why the company invests heavily in culture, why being nimble is key to being consistently better than its competitors and why he views himself as Alfred's "creative director" and not its CEO. Later, he discussed why he wants Alfred to be synonymous with L.A., why he's not interested in launching a cannabis brand, how he views Calidad as a direct offshoot of Alfred and why he wants the can's color to be the most eye-catching element of its design. Zad also spoke about key mentors in his career and what he likes most about being a boss. Brands in this episode: Alfred Coffee, Oatly, Blue Bottle, Stumptown, Starbucks, Sugarfina, Vybes, Calidad Beer, Corona, Pacifico Beer

This special edition of Taste Radio Insider highlights actionable insights and advice from interviews with six founders, creators and investors who joined us on the show during the second half of 2019. Our guests include Zico founder and Powerplant Ventures co-founder Mark Rampolla; Zoe Feldman, the director of the Chobani Incubator; Rick's Picks founder and CEO Rick Field; Mike Cessario, the founder and CEO of Liquid Death; Harbinger Ventures founder Megan Bent and Chris Kirby, the founder of Ithaca Craft Hummus. Show notes: 1:28: Mark Rampolla, Founder, Zico; Co-Founder, Powerplant Ventures -- We kick off the episode with Mark Rampolla, the founder of Zico coconut water and the co-founder of plant-centric CPG investment firm Powerplant Ventures. In the following clip, pulled from our interview with Rampolla in Ep. 53, he discussed how he sets and reviews long-term goals, why it's critical to write them down and look at them daily, the importance of thoughtful communication and alignment with employees and colleagues and why daily huddles are key for highly effective organizations. 9:18: Zoe Feldman, Director, Chobani Incubator -- Next up is Zoe Feldman, who is the director of Chobani Incubator, which invests in and supports purpose-driven, early-stage companies. We spoke with Feldman for an interview featured in Ep. 63, and in the following clip she spoke about how she's using her voice and platform to support marginalized communities and shared the advice she has for brand owners and executives that might be afraid to have "the diversity conversation." 15:10: Rick Field, Founder/CEO, Rick's Picks -- Let's continue with Rick Field, the founder and CEO of premium pickle brand Rick's Picks. Field joined us in Ep. 42, and in this clip he urged potential and early-stage entrepreneurs to understand the minutiae that comes with building a food brand, why it's not a part-time endeavor and why he describes entrepreneurship as being an "army of one." 19:23: Mike Cessario, Founder/CEO, Liquid Death -- Next is Mike Cessario, the founder and CEO of Liquid Death, a canned water brand whose heavy metal vibe and edgy marketing has generated considerable online buzz and attracted funding from a range of prominent investors. In an interview from Ep. 51, Cessario explained why upstart CPG companies must stand for something, the importance of conveying "small," why customer acquisition is about getting people to "invest in your brand" and how to establish proof of concept for an untested idea. 27:16: Megan Bent, Founder & Managing Partner, Harbinger Ventures -- We continue with Megan Bent, the founder and managing partner of Harbinger Ventures, a specialized investment firm whose mission is to provide growth equity and strategic resources to the next generation of female entrepreneurs. We spoke with Bent in Ep. 64 and in this clip, she explained how Harbinger vets potential portfolio companies, the "trifecta" that she looks for in growing brands and why she encourages entrepreneurs to establish a "common language" with potential investors. 34:40: Chris Kirby, Founder/President, Ithaca Craft Hummus -- Wrapping up this episode is Chris Kirby, the founder and president of fast-growing brand Ithaca Craft Hummus. In this clip, pulled from an interview featured in Ep. 55, Kirby explained how he identified white space in legacy food category, why carefully crafted success stories have been key to landing placement at new retailers and why he advises entrepreneurs to be "very intentional about what you're spending and why." Brands in this episode: Zico, Chobani, Rick's Picks, Liquid Death, Ithaca Craft Hummus

In this highlight episode culled from interviews with six of the leaders, innovators and entrepreneurs who joined us on the podcast during the second half of 2019, we examine the role that relationships play in the development of great businesses. Our guests include "The Beverage Whisperer" Ken Sadowsky, Whole30 founder and CEO Melissa Hartwig Urban, Grillo's Pickles founder and CEO Travis Grillo, Veggie Grill co-founder T.K. Pillan, Dogfish Head Brewery founder Sam Calagione and Bev founder and CEO Alix Peabody. Show notes: 1:50: Ken Sadowsky, The Beverage Whisperer -- We kick off the show with Ken Sadowsky, who is affectionately known as "The Beverage Whisperer." A longtime investor and advisor to many high-profile and category leading brands, including Vitaminwater, Vita Coco, Bai, Hint and Califia Farms, Ken is one of the industry's best known and most respected insiders. In the following clip, pulled from our interview with Sadowsky in Ep. 174, he explained how he assesses opportunities to align with and invest in early stage brands, how he advises entrepreneurs on packaging and design, and why he warns that indecisiveness can lead to big mistakes. 10:11: Melissa Hartwig Urban, Co-Founder/CEO, Whole30 -- Next up is Melissa Hartwig Urban, the co-founder and CEO of popular 30-day lifestyle program Whole30. Since its launch in 2009, Whole30 has become a cultural phenomenon that has attracted millions of followers, many of whom adhere to its paleo-centric guidelines even after they complete the program. In this clip, pulled from our interview in Ep. 184, Urban explained why most of her work time is spent direct messaging with members of the Whole30 community, the importance of accessibility, and how she's learned that "you can't let perfect be the enemy of good." 20:18: Interview: Travis Grillo, Founder/CEO, Grillo's Pickles -- We continue with Travis Grillo, the founder and CEO of premium pickle brand Grillo's. From his humble beginnings selling pickles out of a small food cart, Grillo's has grown into a nationally distributed brand carried at several major chains and one that generates tens of millions of dollars in sales annually. In a clip from our wide-ranging interview with Grillo, which we featured in Ep. 175, he spoke about why he positioned Grillo's as a lifestyle brand, how he considers new hires and investment and why he's just as likely to take advice from a homeless person as he would from a billionaire. 30:42: Interview: T.K. Pillan, Co-Founder, Veggie Grill/PowerPlant Ventures -- We keep things going with T.K. Pillan, the chairman and co-founder of fast-casual restaurant chain Veggie Grill and investment firm PowerPlant Ventures. Thirteen years since opening its first location, Veggie Grill now has 37 stores and is planning to operate 50 locations by next year. In the following clip, from our interview with Pillan in Ep. 188, he discussed the common theme in all of his businesses, why it's critical for co-founders to have a clear understanding of roles and complementary skill sets, why he described growth plans as "a double-edged sword" and what it means to be "a good investor." 41:41: Sam Calagione, Founder, Dogfish Head Brewery -- Next we have some words of wisdom from Sam Calagione, the founder of iconic craft beer brand Dogfish Head. We spoke with Calagione in Ep. 189 and in the following clip, he reflected on his experience building Dogfish Head, which in May merged with Samuel Adams maker The Boston Beer Co. in a deal valued at $300 million. He also discussed why "goodness" is a pillar of Dogfish Head's business philosophy, why he refers to employees as "co-workers" and why he urges entrepreneurs to figure out how "small their businesses can possibly be." 47:44: Alix Peabody, Founder/CEO, Bev -- Last, but not least, we have Alix Peabody, the founder of Bev, a wellness-focused canned wine brand that aims to change the narrative around how women are projected and perceived by the alcohol industry and redefine traditional ways of doing business in a space long dominated by men. In this clip pulled from Ep. 191, Peabody explained why, despite very challenging times, she never thought to quit, how she made inroads to tech investors and how she attempts to redefine "old school" ways of doing business. Brands in this episode: Whole30, Grillo's, Veggie Grill, Dogfish Head, Bev

This week, members of the BevNET and NOSH editorial teams joined us for a discussion of some of the major news stories, trends and topics affecting the food and beverage industry in 2019. Show notes: 0:57: Sustainable Shots, Inter-senal, Send News Now! -- The episode's hosts open the show with a chat about meeting Taste Radio fans at BevNET Live Winter 2019 and a brand revamp for ginger and turmeric juice brand Monfefo. They also munched on a cornucopia of gourmet cookies from Milk Bar, riffed on Marty's love for Italian soccer giant Inter Milan and explained why sooner is better when announcing news about new products that will be launched at Expo West 2020. 14:04: 2019 In Review -- BevNET managing editor Martin Caballero sat down with BevNET editor-in-chief Jeff Klineman to recap developments in the burgeoning cannabis CPG segment, and to analyze how investments and transactions from the past year will help shape the market in 2020. Later, they were joined by BevNET staff reporter Brad Avery to contextualize the explosive growth of the oat milk and sparkling water categories this year, and by NOSH editor Carol Ortenberg, who discussed the evolution of frozen food and plant-based meats. In closing, Martin chatted with BevNET founder and CEO John Craven about his major takeaways from 2019, including the emergence of premium canned cocktails and the impact of corporate responsibility in modern America. Brands in this episode: Monfefo, Milk Bar, O2, Mooala, La Colombe, Oatly, Califia Farms, Coca-Cola, AHA, Diet Coke, Bubly, CytoSport, LaCroix, Phocus, Vital Proteins, Primal Kitchen, Caulipower, Quaker Oats, Chobani, Health-Ade, Recess, VYBES, Daytrip, Beyond Meat, Impossible Foods, Siggi's, Daiya Foods, Monster Energy, Nestle, Sweet Earth, Stouffer's, Burger King, Dunkin', Perfect Bar, Bolthouse Farms, Campbell's, Ballast Point, Dean Foods, Suja, Hormel Foods, Stumptown, Essentia Water, The Bitter Housewife, Hella Cocktail Co.

Bryan Crowley's path to the top spot at fast-growing "complete food" brand Soylent was years in the making. A veteran CPG executive, Crowley cut his teeth at Anheuser-Busch and held leadership positions at Mars, Pabst, Veev and KeVita before joining Soylent in 2017. In an interview included in this episode, Crowley spoke about how his career experience shaped his leadership style and helped frame his vision for the future of Soylent. He also discussed how the brand's mission and growth strategy have each evolved, why it has embraced GMO ingredients and what the notion of "better for you" means for modern consumers. This episode is presented by Flavorman, the beverage architects. Show notes: 2:12: Interview: Bryan Crowley, CEO, Soylent -- At BevNET Live Winter 2019, Crowley sat down with Taste Radio editor Ray Latif to chronicle his career as a CPG executive. He explained why, shortly after earning a degree in journalism, he took a sales role with Anheuser-Busch, one that would serve as both a "rude awakening" and "one of the best experiences of [his] life." He also discussed the importance of living and breathing the brand that you're representing, why employees seeking to advance their careers need to fully understand and leverage their strengths and how he landed his first CEO job with vodka brand Veev. Later, he spoke about stepping in as Soylent's CEO following the departure of the brand's founders and how he navigated apprehension among some employees concerned about his appointment. He also explained why "poor communication" is the reason that many new leaders struggle, the importance of a "30/60/90" plan, aligning his strategic vision with the cache and reputation of Soylent, why the brand is "pro-science" and why he's not concerned about criticism about the products' formulation. Brands in this episode: Soylent, Flying Embers, Pabst Blue Ribbon, Veev, KeVita, Impossible Foods, Beyond Meat

This week, we're joined by Megan Bent, the founder and managing partner of Harbinger Ventures, a specialized investment firm whose mission is to provide growth equity and strategic resources to the next generation of female entrepreneurs. In an interview included in this episode, Bent spoke about the creation of the firm, initial challenges of getting partners on board and how the impact of the #MeToo movement on the fund's development. She also explained why she returns a percentage of fund profits to her founder, how she vets potential portfolio companies and what listeners can do at their own companies to encourage diversity. Show notes: 1:23: Sugar, Honey, Iced Tea. Plus, Booch Bosses at BNL. -- On location at BevNET Live, the hosts chatted about the quality of brands participating in the New Beverage Showdown 18, why Ray was crushing organic energy shot brand Kafina during the show and how attendees responded to BevNET's two-day takeover of the Loews Santa Monica Beach Hotel. Mike also spoke about his interaction with the founder of sparkling tea brand Kite and Ray remarked on an impromptu meeting of kombucha entrepreneurs during the event. 8:05: Megan Bent, Founder & Managing Partner, Harbinger Ventures -- Bent sat down with NOSH editor Carol Ortenberg at the 2019 Mobile Innovation Summit where she discussed her background in investment banking and why launching Harbinger was about "rethinking some of the fundamentals in how capital is invested." She also explained why launching the firm was harder than she expected, why she believes the experience was similar to that of entrepreneurs attempting to fundraise and why she gives 10% of profits to portfolio companies. Later, Bent spoke about her rationale for bringing on a male managing partner, why "the best thought leadership comes from organizations that show a diverse set of thinking that's across gender, backgrounds, experiences [and] ages" and how the firm evaluates brands for investment. She also explained why funding decisions are "probably more relational than anything else" and why she encourages "bite-sized actions" to support greater diversity in business. Brands in this episode: Kafina Energy, Kite, Greenbelt Kombucha, Brew Dr. Kombucha, Humm Kombucha, Health-Ade, Revive Kombucha, GT's Living Foods, Evol, Siggi's, Little Secrets

When it launched in 2009, Purely Elizabeth was one of a handful of brands that shifted taste expectations for nutrient-dense foods. Known for infusing ingredients like quinoa, chia seeds and hemp into granola and snack bars, the brand's focus on delivering great tasting food has remained constant. The execution, however, has evolved. In an interview included in this episode, founder Elizabeth Stein shared how the company has strategized around opportunities and challenges within a rapidly growing market for natural foods. Show notes: 2:46: Interview: Elizabeth Stein, Founder/CEO, Purely Elizabeth — Stein sat down with Taste Radio editor Ray Latif at NOSH Live Winter 2019 for an expansive conversation about the origins of Purely Elizabeth, beginning with her childhood ambition to become the CEO of Disney, and why she believes that that the brand "found her." She also spoke about how the creation of the brand's top-selling granola was "an accident," lessons from going national in Target only to be pulled a few months later, and how the company is addressing growing competition from private label and store brands. Later, she explained why the company has remained independent and how she stays motivated after ten years in business. Brands in this episode: Purely Elizabeth

In this episode, we're joined by Zoe Feldman, the director of Chobani Incubator. Launched in 2014, the unit invests in and supports purpose-driven, early-stage companies that share Chobani's philosophy of creating "Delicious, Nutritious, Natural, and Accessible" food. Since joining the company in 2018, Feldman has emphasized the incubator's focus on diversity as part of its selection criteria and "to give folks a seat at the table." "I view my role now as a person who's part of a marginalized community, as an LGBT person, to say 'I understand how it feels to be viewed as the other,'" she said. "And I also understand how it feels to be a woman in a room full of men, which was certainly the majority of my career in [venture capital], and have people make assumptions about you before they even talk to you." As part of our conversation, Feldman spoke about how prior experiences as an executive at PepsiCo and in venture capital shaped her perspective on the importance of diversity in business and why "representation is hugely critical" to the future of the industry. Show notes: 0:34: The Brew, The Crew and The Dough -- The episode's hosts convened at NOSH Live Winter 2019 in Santa Monica and reflected on highlights from day one of the conference and those of the concurrent Brewbound Live Winter 2019 show, including the thrilling Brewbound Pitch Slam competition and NOSH's Sampling Experience and Expo. 8:05: Interview: Zoe Feldman, Director, Chobani Incubator -- Feldman sat down with NOSH editor Carol Ortenberg and spoke about cutting her teeth in the food and beverage industry as part of PepsiCo's emerging brands unit, why she regrets attending graduate business school and reflected on her four years as a venture capitalist. She also explained why the Chobani Incubator was the right fit for the next stage of her career and how she's using her voice and platform to support marginalized communities. Later, she explained why the incubator's goal is to "over-index on diversity" and support the development of micro-business communities across the U.S., and she also shared the advice she has for brand owners and executives that might be afraid to have "the diversity conversation." Brands in this episode: Chobani, Whoa Dough

It's fair to say that Bev isn't your average wine brand, and that Alix Peabody isn't your average beverage entrepreneur. Peabody is the 28-year-old founder of Bev, a wellness-focused canned wine brand that aims to change the narrative around how women are projected and perceived by the alcohol industry and redefine traditional ways of doing business in a space long dominated by men. Peabody launched Bev in 2017 after cashing out her 401K and buying 300 gallons of rosé wine. Despite her ambition, she had no prior experience in the beverage business and struggled early on; at one point Peabody was debt-ridden, broke and living on a friend's couch. However, perseverance paid off and Bev eventually found its stride, along with a powerful partner in Peter Thiel's Founders Fund, which led a $7 million investment round in the brand earlier this year. In an interview included in this episode, Peabody spoke about about aligning mission and brand, staying the course during tough times, how the company strategizes around digital content and how she's becoming comfortable as the face of Bev. This episode is presented by Blue Pacific Flavors. Show notes: 3:18: Interview: Alix Peabody, Founder/CEO, Bev — In a call with Taste Radio editor Ray Latif, Peabody spoke about overcoming "imposter syndrome," why she never planned on becoming a beverage entrepreneur and why she views Bev as a media company that sells wine. She also explained why, despite very challenging times, she never thought to quit, how she made inroads to tech investors, and how she attempts to redefine "old school" ways of doing business. Later, she discussed the meaning of the slogans "Break the Glass" and "Made By Chicks" and how the company assesses opportunities to align with other brands and organizations. Brands in this episode: Bev, Red Bull

In this episode, we're joined by the founders of two U.K.-based companies, each of whom have built successful brands by adopting a back-to-the-basics approach to product development and marketing. Launched in 2014, The Primal Pantry is a paleo-inspired snack brand that markets plant-based protein and energy bars made with just a handful of ingredients, including tree nuts and fruit. Suzie Walker, a former nutritionist and executive with Nestlé, founded the company on the belief that the bar category was lacking a product made with high quality, whole food ingredients. In our interview, Walker spoke about how she overcame early production challenges, effective ways of communicating with and learning from consumers and why it's okay to make a mistake, as long as you don't make it twice. London-based Dalston's is a brand of better-for-you sodas and sparkling waters crafted with real fruit, no artificial ingredients and low or no added sugar. The products are sold throughout the U.K. and have a growing presence in the U.S. with chainwide distribution at The Fresh Market and 1,000 Publix locations. As part of our conversation with Dalston's co-founder Dan Broughton, he breaks down the company's business strategy, why he views the brand as well-positioned to take advantage of the evolving landscape for non-alcoholic beverages and his belief that the product should do the talking. Show notes: 1:29: Good Chips, Always Be On Brand -- BevNET CMO Mike Schneider and Taste Radio editor Ray Latif chatted about better-for-you chips, ways to impress judges in the upcoming New Beverage Showdown 18 competition, what attendees of BevNET Live and NOSH Live should have on their person during the shows and why you might want to polish up your Instagram account. 8:20: Interview: Suzie Walker, Founder, The Primal Pantry -- Walker sat down with BevNET CMO Mike Schneider at the 2019 Bread & Jam Festival in London and discussed her foray into entrepreneurship, including how she identified and partnered with a co-packer that could make products to her specifications, and why early success was tempered by a lack of preparation. She also explained how being "open and honest about making a mistake… gave us a reason to communicate with our customers," how the brand is engaging consumers on Instagram and how the company balances its e-commerce and traditional retail strategies. 27:41: Interview: Dan Broughton, Co-Founder, Dalston's -- BevNET's John Craven and Mike Schneider met with Broughton at the 2019 Bread & Jam Festival where he discussed the genesis of Dalston's, its roots as a cola company and why it transitioned to craft soda. He also spoke about why the company created a sparkling water line, why he believes that there's "no right time or wrong time" to enter the U.S. and how RXBAR and Spindrift have impacted Dalston's marketing and branding strategies. Later, he talked about the brand's new non-alcoholic gin and tonic product and how it fits into the platform. Brands in this episode: The Primal Pantry, Dalston's, The Good Crisp, Beyond Meat, Nestle, Innocent Drinks, Spindrift, San Pellegrino, Starbucks, RXBAR

Like most people, Joel Warady, the General Manager and Chief Sales and Marketing Officer of allergen-friendly brand Enjoy Life Foods, doesn't like bland snacks. He admits, however, that Enjoy Life didn't always win on flavor and acknowledges the considerable challenge of creating delicious products without using dairy, gluten, nuts or other common food allergens. Nevertheless, he says that, for Enjoy Life to grow, the brand has to deliver just that to capture modern consumers expecting great-tasting food regardless of function or benefit. "If you taste [a product] and you have to convince yourself, 'well, that's not bad,' that product's not going to succeed," he said in an interview included in this episode. A focus on flavor is one of the key reasons that Enjoy Life, which markets a range of sweet and savory snacks, has become the leading brand in the fast-growing business of "free from" foods. Warady has been with the company since its launch in 2001 and has played an integral role in the brand's development. A former board chairman, he's overseen the company's marketing department since 2011, and in his current role he's responsible for the development and execution of the brand's sales and marketing strategies. As part of our conversation, Warady spoke about the genesis and evolution of Enjoy Life, which was acquired by snack giant Mondelez International in 2015, explained why the company embraces a "think digital, act analog" business strategy and why standards matter at every stage of growth. Show notes: 2:39: Interview: Joel Warady, General Manager, Chief Sales & Marketing Officer, Enjoy Life Foods -- Warady met with NOSH editor Carol Ortenberg at the 2019 Mobile Innovation Summit in Denver and discussed the origins and mission of Enjoy Life, the brand's early success at natural retailers and how it won over buyers and customers at conventional grocery stores. He also spoke about the company has fared post-acquisition, how his role has evolved in recent years and why he believes that "talking to consumers all the time" has been critical to Enjoy Life's success. Later, he discussed the company's focus on developing great tasting products and how it communicates long ingredient lists to consumers, why it's okay to fail as long as you fail fast, and why he urges entrepreneurs to "stay true to what you believe." Brands in this episode: Enjoy Life Foods

In this episode, we're joined by the founders of two innovative U.K.-based companies, cold brew coffee and oat milk brand Minor Figures and non-alcoholic brewery Infinite Session, who detailed their respective strategies for winning at home and abroad. Launched in 2014, Minor Figures is known for its super-premium beverages, pastel packaging and playful illustrations. The brand is widely available in the U.K. and has a significant foothold in Australia along with a small, but expanding, presence in the U.S. In our interview, co-founder Stuart Forsyth spoke about why he describes the package design as an "exercise in restraint," and why Minor Figures takes a brand-first approach to marketing. He also discussed how the company is leveraging the U.S. coffee community to build awareness and distribution, and how it's managing growth in three global markets. Later in the episode, we sit down with Chris Hannaway, the co-founder of Infinite Session, which was launched in 2018. The brand has won acclaim and built a loyal following in the U.K. for its full-flavored beer and lighthearted marketing. In our interview, Hannaway spoke about his background in non-alcoholic beverages and the creation of Infinite Session. He also explained why the products are designed to reach "flex sober" consumers and discussed the metrics for evaluating brand strategy. Show notes: 1:44: Investors Want to Meet You. But Check Your Breath. -- The episode's hosts riffed on Ray's Worcester accent, crunched on upcycled chips and discussed the usefulness of Purell and Listerine breath strips at BevNET Live and NOSH Live. They also spoke about effective ways to network with investors at the events and why early-stage entrepreneurs should engage with strategic incubators, including Coca-Cola's Venturing & Emerging Brands and General Mills' 301INC units. Later, BevNET reporter Brad Avery offered insight into the recently announced partnership between beer giant Molson Coors and beverage incubator L.A. Libations. 17:05: Interview: Stuart Forsyth, Co-Founder, Minor Figures -- Forsyth met with BevNET CMO Mike Schneider at the 2019 Bread & Jam Festival in London for a conversation about Minor Figures, including the brand's inception and how the current iteration of its package design was conceived. He also discussed how the company communicates coffee terroir to consumers and how the team determined the right time to expand into international markets. Later, he explained why he views the brand's U.S. distribution strategy as "dangerous" and why it maintains a consistent product lineup across all markets. 36:24: Interview: Chris Hannaway, Co-Founder, Infinite Session -- Schneider also sat down with Hannaway at the Bread & Jam Festival where they discussed the genesis of Infinite Session, the brand pillars and growing consumer interest in non-alcoholic beer. They also spoke about the formulation of Infinite Session products, how they've iterated upon the packaging, the evolution of the NA beer market and the company's plans to enter the U.S. Brands in this episode: Infinite Session, Minor Figures, Kor Shots, Hubba Bubba, Tic Tac, Big League Chew, Combos, Whoppers, Pimp Juice, Moxie, Cocaine Energy, In-N'-Out, Pulp Pantry, Olipop, Dixie Elixirs, Bottleshot Brew, Dalston's, Ugly Drinks, Dash Water, The New Primal, Owl's Brew, Wave Soda, Gloe, Clearly Kombucha, Keep Cup, Frosted Flakes, Heineken, Athletic Brewing, WellBeing Brewing, Mikkeller, St. Peter's, Brew Dog, Overly, Budweiser, Shock Top, John Smith's, Boddingtons, Guinness

Having founded the much admired and influential Dogfish Head Brewery nearly 25 years ago, Sam Calagione is known among his colleagues as one of the godfathers of craft beer. He's also a highly respected businessman who has authored several best-selling books about entrepreneurship, including "Brewing Up A Business" and "Off-Centered Leadership." In an interview included in this episode, Calagione reflected on his experience building Dogfish Head, which in May merged with Samuel Adams maker The Boston Beer Co. in a deal valued at $300 million. As part of our conversation, he spoke about the history of Dogfish Head, how he identified white space for the "off-centered" beer brand and what the threat of bankruptcy taught him about being prepared for down times. He also explained why the company eschews traditional advertising in favor of a dialogue-based marketing approach, why he urges entrepreneurs to write business plans about how "small their businesses can possibly be" and whether wealth has changed his perspective on life. This episode is presented by Flavorman, the beverage architects. Show notes: 2:24: Interview: Sam Calagione, Founder, Dogfish Head Brewery -- Calagione sat down with Taste Radio editor Ray Latif for an expansive conversation about his life and career, including his rebellious youth and how he got his feet wet in the beer business. He also spoke about raising money to launch Dogfish Head, why there will always be room for businesses that focus on quality, consistency and differentiation and how he balances his love for brewing with the responsibilities of administration. He also explained why he's a staunch advocate for the word "craft," why "goodness" is a pillar of Dogfish Head's business philosophy, why he refers to employees as "co-workers" and how personal interaction with consumers is key to to its marketing strategy. Later, he discussed his thought process and the timing of the merger with Boston Beer Co. and shared both the biggest regret and proudest moment of his career. Brands in this episode: Dogfish Head, Schlitz, Treehouse Brewing Co., Deschutes, Samuel Adams, Twisted Tea, Truly Hard Seltzer, Angry Orchard

This week's episode features interviews with the leaders of four entrepreneurial companies -- PathWater co-founder and CEO Shadi Bakour, Lumi Juice founder/CEO Hillary Murray, Aloha CEO Brad Charron, and Origin Almond founder/CEO Jake Deleon -- reflecting on advice that, in hindsight, they should have avoided. Show notes: 1:21: Socks, Snacks, Pickles and Plant-Based Protein -- The episode's hosts chatted about an upcoming movie featuring Tom Hanks as Mr. Rogers, chewed on stuffed date snacks and discussed the emergence of snackable pickles. They also spoke about a proposed bill that would limit how brands can market plant-based meat and why the Livestream Studio at NOSH Live Winter 2019 might make you famous. 16:27: Interview: Shadi Bakour, CEO, PathWater -- Bakour, who co-founded reusable water bottle brand PathWater in 2015, reflects upon the variety of advice he's received over the past four years, discussed why good advice and investment usually go hand-in-hand and urged entrepreneurs to vest their equity. 19:00: Interview: Hillary Lewis Murray, Founder/CEO, Lumi Juice -- When Murray pitched her plan for cold-pressed juice and shot brand Lumi Juice in New Beverage Showdown 6 at BevNET Live Winter 2013, the competition's judges advised her not to launch a manufacturing facility. In this interview, she explained why she didn't take their advice and discussed the result of her decision. 24:10: Interview: Brad Charron, CEO, Aloha -- Charron, a veteran CPG executive who also joined us for an interview in Taste Radio Insider Ep. 12, advised against conforming to company culture at the sake of personal identity and explained why "being yourself" is critical for innovative thinking. 28:18: Interview: Jake Deleon, Founder/CEO, Origin Almond -- A former marketing executive with Procter & Gamble and Starbucks, Deleon launched his cold-pressed almond juice brand in 2016. In our interview, he explained why early-stage entrepreneurs should be wary of the advice to "go with your gut." Brands in this episode: Liquid Death, Colt45, Velveeta, Native State Foods, Little Secrets, Unreal Candy, Grillo's Pickles, Rick's Picks, McClure's Pickles, Pulp Pantry, Hodo Foods, Sweet Earth Enlightened Foods, PathWater, Lumi Juice, Aloha, Chobani, Origin Almond

These days, it's commonplace to see vegan restaurants in cities across America. Just a few years ago, however, few options existed and the ones that did weren't very good, according to T.K. Pillan, the chairman and co-founder of fast-casual restaurant chain Veggie Grill. A former tech entrepreneur, Pillan sold his web development company in 2004 and set out to create a destination for delicious vegan food with wide consumer appeal. He and co-founder Kevin Boylan opened the first Veggie Grill location in Irvine, California in 2006 and the store was an instant hit. Thirteen years later, Veggie Grill now has 37 locations and is planning to operate 50 stores by 2020. Pillan is also a partner with Powerplant Ventures, which invests in disruptive plant-centric concepts. In an interview included in this episode, Pillan spoke about his transition from tech to food, how the first Veggie Grill got off the ground and why the company has taken a patient approach to expansion. He also explained why it's critical for co-founders to be aligned on vision and values, what means to be "a good investor" and discussed the evolution of plant-based food brands. Show notes: 2:44: Interview: T.K. Pillan, Co-Founder, Veggie Grill/PowerPlant Ventures -- NOSH editor Carol Ortenberg spoke with Pillan about his background in business, how he became passionate about food as medicine and the "light bulbs" that led to the creation of Veggie Grill. He also discussed the common theme in all of his businesses, why it's critical for co-founders to have a clear understanding of roles and complementary skill sets, resolving challenges at Veggie Grill's second location and why he describes growth plans as "a double-edged sword." Later, he explained why hiring a CEO was key to managing expansion, why he believes "alignment is 1% and execution is 99%" and how Veggie Grill evaluates brand partnerships. Pillan also spoke about his work with PowerPlant Ventures, opportunities to innovate in plant-based food and his thoughts about Burger King's plant-based Impossible Whopper. Brands in this episode: Beyond Meat, Follow Your Heart, Daiya, Gardein, REBBL, Ripple, Beanfields, Health Warrior, Impossible Foods

James McMaster, the CEO of Huel, a fast-growing brand of nutritionally complete meal replacement powders and RTD beverages, doesn't mind a little chaos. At the helm of a brand whose products are sold in 80 countries and are expected to generate over $50 million in sales in 2019, McMaster compares the U.K.-based company's growth to that of an amusement park ride. "You're on this roller coaster and you're trying to keep it under control, but you like it being slightly out of control so it can breathe and reach its potential," McMaster said in an interview included in this episode. "At the same time, you have to keep building foundations behind you." Founded in 2015, Huel, which derives its name from "human" and "fuel," has built a thriving direct-to-consumer business in Europe and the U.S. While e-commerce is the brand's primary focus, Huel has gradually introduced distribution to brick-and-mortar retailers in order to broaden accessibility and awareness of its products. As part of our conversation, McMaster spoke about how Huel has managed growth in multiple countries, the challenges that come with rapid expansion and why formal referral programs are central to its consumer acquisition strategy. Show notes: 1:25: 'Tis The Season For Sampling, Slams and Showdowns — The episode's hosts chatted about the upcoming BevNET Live and NOSH Live Winter 2019 conferences and opportunities for entrepreneurs to showcase their brands and products at the events. They also spoke about upcoming deadlines for the NOSH Live's Pitch Slam and BevNET Live's New Beverage Showdown competitions and tips on how brands can work with retailers during the busy holiday season. 13:18: Interview: James McMaster, CEO, Huel -- In an interview recorded at the 2019 Bread & Jam Festival in London, McMaster spoke with BevNET CMO Mike Schneider about his work experience prior to joining Huel and why he was drawn to the company's purpose-driven mission. He also discussed brand's target consumers, why its foray into the U.S. came with a few growing pains, and lessons from launching in other countries. McMaster spoke about keys to effective communication across global offices and why Huel created a "culture book" for its employees, why direct-to-consumer has been so successful for the brand and what he views as the evolution of and potential for the category of meal replacement foods and beverages. Brands in this episode: Huel, Gü, Ella's Kitchen, UP&GO

Known as the "Consumer Reports of cooking," America's Test Kitchen has supplied intricately researched recipes, tips and recommendations to millions of home chefs since 1980. Born as a magazine publisher, the company launched an eponymous television show in 1999 and has since become a prolific content producer that publishes 15 new cookbooks annually, in addition to streaming video and a kids platform. In an interview included in this episode, David Nussbaum, the chairman and CEO of America's Test Kitchen, spoke about how the company has maintained a loyal following amid a changing landscape for food and media, how it evaluates its role as a thought leader, and how trends, competition and technology factor into its future. This episode is presented by Flavorman, the beverage architects. Show notes: 2:27: Interview: David Nussbaum, Chairman/CEO, America's Test Kitchen — In an interview recorded at America's Test Kitchen headquarters in Boston, Nussbaum spoke with Taste Radio editor Ray Latif about his path from a wide-eyed journalism major to the head of a cooking media empire. He also discussed why trust is the company's most important asset, why America's Test Kitchen spends $10,000 to test a recipe before publishing it and how competition factors into its business strategy. Later, he explained why "we don't do anything without knowing our consumers' needs, wants, desires [and] likes," his strained relationship with former America's Test Kitchen host Christopher Kimball and (the rare occasion) when bucking research worked. Nussbaum also spoke about the company's popular live events and its investment in streaming and podcast platforms, offered his thoughts on cannabis in the kitchen and made a remarkable admission about his personal interest in cooking.

In this episode, we're joined by Kelly Heekin and Ben Schmidt, the co-founders of premium hydration beverage brand Hoist, who discussed their strategy for mainstreaming a niche concept. Founded in 2009, Hoist was developed to be a more palatable version of Pedialyte, which in recent years has attracted a following among adults who use the products as rapid-hydration recovery drinks. Heekin and Schmidt said that while Hoist was ahead of its time, they were willing to be patient and wait for the market to catch up to the opportunity. "To be successful in this industry, you have to have the staying power and the ability to adapt," Schmidt said. "It's not going to be an overnight success, that's for sure." The co-founders explained how they incubated the brand for years in their backyard of Cincinnati, which allowed them to learn from mistakes before embarking on a national launch. That strategy is bearing fruit: Hoist is currently available in 10,000 retail locations across the U.S. As part of our interview, Heekin and Schmidt spoke about the genesis of Hoist and how they communicated their vision to stakeholders. They also explained why they haven't taken any outside capital and how the brand has won placement and a loyal following at military retail stores. Show notes: 1:40: Martín, Maradona and Mad Tasty -- The hosts discussed a new documentary about legendary soccer player Diego Maradona, whether Mike's blue sweater made him look more like Jason Seaver or Fred Rogers, and a canned negroni that everyone seemed to like. They also spoke about why some brands are using the word "hemp" in place of CBD, the rise of caffeinated sparkling waters, and how to meet everyone that you'd want to meet at BevNET Live. 15:55: Interview: Kelly Heekin and Ben Schmidt, Co-Founders, Hoist -- In an interview recorded at the 2019 National Association of Convenience Stores show, Heekin and Schmidt spoke with Taste Radio editor Ray Latif about how seeing Pedialyte consumed on NFL sidelines spurred the creation of Hoist, and the timing of the brand's launch. They also discussed Hoist's initial positioning as a hangover recovery drink and its eventual revamp and why most consumers don't care about the science behind functionality. Later, they explained how they attracted two industry heavyweights to join their board, and how they built a strong presence at U.S. military bases. Brands in this episode: Tip Top Cocktails, Mad Tasty, Ugly Drinks, Sunshine Beverage Co., Hiball, Guru Energy, Hoist, Essentia, Pedialyte, Gatorade, Powerade, BodyArmor, Starbucks, Aquahydrate

When asked about her company's innovation strategy, Rachel Drori, the founder/CEO of popular direct-to-consumer food brand Daily Harvest, highlighted the concept of "co-creating." "When our community asks, we deliver," she said in an interview included in this episode. "We don't walk, we run and move fast when innovating." That "co-creating" process involves a constant and thoughtful dialogue with its customers and has supported Daily Harvest's rise to one of the fastest growing food companies in the U.S. In just four years, it has amassed hundreds of thousands of subscribers and attracted several high-profile investors, including Goop founder and Oscar-winning actress Gwenth Paltrow and tennis icon Serena Williams. In 2017, the company raised $43 million in a Series B round to help it scale its direct-to-consumer model. As part of our conversation, Drori spoke about Daily Harvest's mission and rapid growth, the sophisticated way that the company uses social media to rapidly innovate and iterate and why the team "celebrates failure." Show notes: 2:33: Interview: Rachel Drori, Founder/CEO, Daily Harvest -- Drori spoke with NOSH editor Carol Ortenberg about her work experience prior to launching Daily Harvest, why she "had to kiss a lot of frogs" before finding the right investment partners for the company and why she chose a direct-to-consumer model. She also explained why "we don't see ourselves as a food company" and how a former role in hospitality taught her that customer service "is not just about meeting needs, but anticipating them." Later, she discussed why social media is "not just a one-way relationship," and how "data is just part of the story" in understanding consumer needs. She also spoke about Daily Harvest's "Filling Station" pop-up store, why the company employs a "squad model" and why she believes that hiring is "as much art as it is science." Brands in this episode: Daily Harvest

In this episode, we feature an interview with Shilen Patel, the co-founder of Distill Ventures (DV), a U.K.-based venture capital firm and accelerator that invests in disruptive distilled spirit companies and non-alcoholic beverage brands. Launched in 2013, DV is backed by Diageo, the global spirits conglomerate whose portfolio includes iconic brands like Johnnie Walker and Bulleit Bourbon. Over the past six years, DV has invested approximately $80 million in over 15 small and early-stage brands, including Westward American Single Malt whiskey and non-alcoholic spirit Seedlip. As part of our conversation, Patel discussed DV's mission and relationship with Diageo, why he's bullish about the future of low- and no-alcohol adult beverages, and why quality is of paramount importance to DV's investment philosophy. Show notes: 1:15: An Ode To Press Your Luck, Kelp Jerky, #GGMU -- The episode's hosts convened for a conversation about Ray's former dream job (note: he's living the current one), why Jay-Z might be at Taste Radio Live and why John is not a fan of plant-based snack brands that describe their products as "jerky." They also discussed Carol's recent trips to Denver and New Orleans, and a fabulous new product that celebrates the greatest Premier League team of all time. 16:55: Interview: Shilen Patel, Co-Founder, Distill Ventures -- Patel met with BevNET's John Craven and Mike Schneider in London and spoke about the formation of DV and why he believes that investing is brands is about "going slower to get faster." He also discussed why DV has an "entrepreneur first" mindset, the diverse reasons behind consumers' increasing interest in non-alcoholic adult beverages and why those products have to be "equal to or better" than a consumer's favorite alcoholic drink for them to be successful. He also shared his perspective on the growth opportunity for non-alcoholic adult beverages, his greatest fear for the segment and DV's criteria for funding new concepts. Brands in this episode: D'Usse, Zuma Valley, Akua, The Mushroom Benefit, Solely Jerky, Enjoy Life, Minor Figures, Big Easy Bucha, Chivas Regal, Johnnie Walker, Bulleit Bourbon, Seedlip, Westward Whiskey, Starward Whiskey, Stauning Whiskey

It's commonplace these days to see household and personal care products that are designed to be better for you and less harmful to the environment. But not too long ago, those items were few and far between, marketed by just a handful of brands -- one of which was Seventh Generation, a mail order business co-founded by Jeffrey Hollender. Launched in 1988, the company gradually evolved into a pioneering retail brand known for social responsibility and sustainable practices. In 2016, consumer products conglomerate Unilever purchased Seventh Generation for an estimated $700 million. Despite an acrimonious split with the company in 2010, Hollender eventually returned as a board member in 2017. He's also currently the CEO and co-founder of the American Sustainable Business Council (ASBC), an advocacy group that represents the interests of socially responsible companies and an adjunct professor of sustainability and social entrepreneurship at NYU's Stern Business School, as well as a member of the board at Greenpeace. In the following interview, Hollender spoke about the ASBC's mission, his initial foray into entrepreneurship, the genesis of Seventh Generation and how the company eventually grew into its own. He also explained why he embraced the nickname "Chief Inspired Protagonist" and what he believes were the reasons behind his ouster. Later, he discussed the ways in which he supports socially responsible companies and progressive causes and why he urges brand owners to confront the reality that their products may be "less bad" rather than truly good. Show notes: 3:16: Interview: Jeffrey Hollender, Co-Founder, Seventh Generation -- Hollender spoke with Taste Radio editor Ray Latif for an expansive conversation about his business career, which began with producing audio educational courses. He also explained why his mission in life is "to fundamentally alter the negative trajectory that our world is on" and how his work with the American Sustainable Business Council fits into that goal. Later, he discussed the creation of Seventh Generation, how he educated himself about the business of consumer products, his rift with co-founder Alan Newman and what sparked a turning point for the brand. Later, he spoke about why he stepped down as CEO and why he was unhappy with his replacement, and urged entrepreneurs to be extremely careful about their investment partners. Finally, he discussed how he evaluates opportunities to invest in early-stage companies, such as organic energy shot brand Kafina. Brands in this episode: Seventh Generation, Ben & Jerry's, Stonyfield, Patagonia, Lego, Organic Valley, Magic Hat, Sustain Natural, Kafina Energy

In this episode, we feature an interview with Jason Shiver, CEO of fast-growing sparkling water brand Waterloo, who discussed his strategy for winning in a crowded and highly competitive category. Launched in 2017, Waterloo, which is promoted as healthier and more flavorful than competing brands, is backed by high-profile private equity firm CAVU Venture Partners and led by a team of experienced operators, including Shiver, an industry veteran whose resume includes roles at AriZona Beverages, Glutino and SkinnyPop. The company has pursued an aggressive growth strategy, and in just two years Waterloo has become one of the leading sparkling water brands in the natural channel and is carried nationally at Whole Foods and The Fresh Market. In the following interview, Shiver spoke about Waterloo's fast start, why the brand's co-founders hired him as CEO and how he's applied lessons from past work to his current role. He also addressed growing concerns about added natural flavors, the challenges of managing rapid growth and how he establishes and communicates metrics for success. Show notes: 1:41: What Will Come of VMG's New Snacking Platform? -- The episode's hosts chatted about a new grapefruit flavor from New Beverage Showdown 16 winner HopTea, how to save $200 on a ticket for BevNET Live Winter 2019, and some of the speakers and panels on tap for the event. They also touched on a $3 million raise for premium mixer brand Owen's Craft Mixers and spoke about Popchips/RightRice founder Keith Belling's upcoming appearance at NOSH Live Winter 2019. Later, they discussed news that VMG, an influential private equity firm has launched a new platform that will that will acquire, incubate and grow snack brands. 15:32: Interview: Jason Shiver, CEO, Waterloo -- Shiver spoke with Taste Radio editor Ray Latif about the formation and mission of Waterloo, his career experience prior to joining the company and why building a team of industry veterans was important to avoiding mistakes. He also explained why the company set out to hit the ground running, addressed concerns about added natural flavors, and why he's "not trying to guess where the category is going." Later, he discussed how Waterloo factors competition into its growth strategy, why he compares his work experience at Atkins to getting a doctor's degree and how he speaks to employees about the long-term vision for the brand. Brands in this episode: HopTea, Dixie Elixirs, AriZona Beverages, Brew Dr. Kombucha, Fiji Water, Owen's Craft Mixers, PopChips, Justin's, Spindrift, Humm Kombucha, Naked Juice, From The Ground Up, OWYN, SkinnyPop, SweetLeaf Tea, Bragg, Vitaminwater, Arctic Zero, Waterloo Sparkling Water, LaCroix, Bubly, Glutino, Atkins

Melissa Hartwig Urban, the co-founder/CEO of Whole30, wants to clear up a couple misconceptions about the popular 30-day lifestyle program: it isn't a diet, and, it isn't for everyone. What's indisputable, however, is that Whole30 is a cultural phenomenon that has attracted millions of followers, many of whom adhere to its paleo-centric guidelines even after they complete the program. As a result, Whole30 has grown to influence how many food and beverage brands market and formulate their products, including through its product certification program. In an interview included in this episode, Urban spoke about the origins of Whole30, why she describes it as a short-term "experiment," and why she is staunchly opposed you against the idea of moderation. She also discussed the selective process for brands to become "Whole30 approved," why coffee brands are not a part of the program and why most of her work time is spent direct messaging with members of the Whole30 community. She also addresses pushback about promoting processed foods, why being a parent gives her street cred with her community, and why she decided to open up about past challenges in order to have a more authentic connection with Whole30 followers. Show notes: 2:42: Interview: Melissa Hartwig Urban, Co-Founder/CEO, Whole30 -- In a call with Taste Radio editor Ray Latif, Urban discussed the genesis and mission of Whole30, the program's dietary guidelines, and why it is "not meant to be sustainable." She also explained why she rejects 9 out of 10 brands that apply to become "Whole30 approved," why she doesn't always abide by Whole30's rules and why she doesn't respond to criticism about the program. Later, she discussed Whole30's partnership with meal delivery companies, the importance of accessibility to the program and how she's learned that "you can't let perfect be the enemy of good." She also spoke about her investment philosophy, whether being a parent has changed her outlook on Whole30 and the ways in which the program will evolve and grow over the next decade. Brands in this episode: Justin's, Applegate, Organicville, nutpods, Waterloo, Epic Provisions, Serenity Kids, SeaSnax, RXBAR, LARABAR, Tin Star Foods, Mesa De Vida, New Primal, Primal Kitchen

The tagline for Ithaca Craft Hummus is simple and direct: "This Hummus Tastes Fresh." For founder/president Chris Kirby, the mission to build a disruptive yet profitable brand is just as clear cut. Launched in 2013, Ithaca's ultra fresh flavor -- derived from cold-pressed ingredients and non-thermal pasteurization -- has helped the brand build a consumer following and gain placement in thousands of retail stores across the country, including Wegmans, The Fresh Market and Publix. Throughout Ithaca's development, Kirby has emphasized a scrappy approach to growth that's based on strong relationships with his co-packer and retail partners. The result has been a lean, profitable operation that is now one of the fastest-growing hummus brands in the U.S.. In an interview included in this episode, Kirby spoke how he identified white space in the hummus category and what he learned during four years of operating his own production facility. He also urged entrepreneurs to be thoughtful about their retail relationships and deliberate about expenses, and discussed why he hires people that are highly self-sufficient. Show notes: 1:16: There's Gold In This Discussion About U.K. Brands and "No-gronis" -- The hosts convened for a wide-ranging chat about John and Mike's visit to London, where they attended the recently held Bread and Jam festival. Along with BevNET/NOSH brand specialist Melissa Traverse, they discussed the investment environment and sourcing challenges for U.K.-based food and beverage brands, and what it takes to go to market in the U.S. They also riffed on gold-plated Kit Kat bars, dessert hummus and John's impressive grasp of soccer lingo. Finally, they spoke about the latest edition of BevNET Magazine, news and incentives related to BevNET Live and NOSH Live and what the future might hold for non-alcoholic cocktails. 18:15: Interview: Chris Kirby, Founder/President, Ithaca Craft Hummus -- Kirby sat down with Taste Radio editor Ray Latif at BevNET HQ, where he spoke about his background as a trained chef, the formulation of Ithaca hummus and why it initially benefited the brand to stay narrow and focused on velocity instead of store count. He also explained why producing the hummus in-house was the "most difficult four years" of his life, and how the experience was critical to the brand's relationship with co-packer and equity partner LiDestri Foods. Later, he discussed Ithaca's marketing and communication strategy, how the brand strives to "make it easy" for fans to become ambassadors, and how carefully crafted success stories have been key to landing placement at new retailers. Finally, Kirby spoke about why profitability "has always been a really important piece" of his business strategy and why he advises entrepreneurs to be "very intentional about what you're spending and why." Brands in this episode: Ithaca Craft Hummus, GT's Kombucha, Delighted by Desserts, Tribe Hummus, Sabra, Joseph's Hummus, Cedar's, Kit Kat, Ugly Drinks, TaDah Foods, Kind Snacks, The Bitter Housewife, Bitters & Soda, Seedlip, White Claw, Everleaf Drinks, Three Spirit, Fix8 Kombucha

If you've ever sipped on a craft cocktail, chances are that the drink was influenced by one of a handful of bars at the forefront of modern mixology. That short list includes Death & Co., a venerated haunt in New York City's East Village that has become a mecca for cocktail enthusiasts. Known for its inventive libations and sleek ambiance, Death & Co.'s focus on delivering an elevated drinking experience has made it an archetype for premium bars and indirectly paved a path for the rise of high quality packaged cocktails. In an interview included in this episode, Death & Co. co-founder Alex Day spoke about the inception of the bar, which has since opened a second location in Denver and is nearing completion on an outpost in Los Angeles, and the company's thoughtful approach to innovation and branding. He also explained why articulating Death & Co.'s style is an "ongoing process," how consulting taught him the importance of creating systems, why patience is key to its recruitment process and why the company considers itself a content creator as much as a bar. Show notes: 2:41: Interview: Alex Day, Co-Founder, Death & Co. -- BevNET's John Craven and Mike Schneider met with Day at his home in Portland, Maine where he spoke about his foray into the cocktail scene, how he eventually became a co-founder of Death & Co. and why "cocktail socialism" drives the bar's innovation strategy. He also explained why "we have to consider the Instagram moment" and how the company works with influencers, why a collective interview is part of the hiring process, the Picasso quote that defines his approach to planning and why Death & Co.'s Denver and Los Angeles locations are not replicas of the New York City bar. Later, he discussed why "maintaining the brand's integrity is challenging," whether there is a bubble in the craft cocktail scene, why you should never "follow trends out of fatigue," and why some of the best bartenders he's trained have been baristas. Brands in this episode: Beefeater Gin

In this episode, we're joined by Ashleigh and Trey Lockerbie, the co-founders of organic kombucha brand Better Booch, who joined us for a conversation about the good, the bad and the ugly of a brand revamp. In March, the Los Angeles-based company unveiled a new look designed to broaden its appeal and position itself as a more premium, craft offering. It wasn't, however, an overnight process; the Lockerbies spent nearly two years developing the new brand identity. Despite many frustrating moments, the work helped shaped a brand strategy that now serves as the foundation for Better Booch's future. As part of our conversation, the Lockerbies spoke about the decision and timing of the revamp, how they gradually uncovered brand elements that were incorporated into the new packaging and how they communicated their vision to design partners. Show notes: 1:16: The Facts About NACS -- In Atlanta for the 2019 National Association of Convenience Stores (NACS) show, the episode's hosts, including BevNET's Martín Caballero and Brad Avery and NOSH's Beth Kaiserman, shared their takeaways from the annual event. The discussion included how plant-based meat flavors in snacks are creating a premium experience and price point for C-stores, mushroom jerky bleeding into the channel, Coke's eye-opening energy play, how beverage conglomerates are building upon brand equity and tapping into hot trends, and the emergence of multi-functional energy drinks. 18:15: Interview: Ashleigh & Trey Lockerbie, Co-Founders, Better Booch -- BevNET CMO Mike Schneider met with the Lockerbies in Los Angeles where they discussed their backgrounds as former traveling musicians and the role that a family member's health struggles played in the creation of the kombucha brand. They also explained why they were an industry pioneer of kombucha in cans, how they evaluated the original label design and why competitors motivated them to launch a revamp. Later, they spoke about why defining brand pillars of "create, cure, cultivate and educate" was critical to the redesign, how their branding partners helped extract key elements of the Lockerbies' vision for Better Booch, and whom they relied upon for honest feedback about the new look. Brands in this episode: Better Booch, Cheetos, RXBAR, Oreo, Twix, Kit Kat, Krispy Kreme, Vegan Rob's, Pirate's Booty, Crunchsters, Savory Wild, Shrooms, Coca-Cola Energy, Monster Energy, Honest Tea, Dunkin' Donuts, Odwalla, Smartwater, Red Bull, Pepsi, Gatorade, Mountain Dew, Starbucks, Pure Leaf, Califia Farms, La Colombe, Keurig, High Brew, Forto, Peet's, Bai, Ashoc Energy, Bang Energy, Outlaw Energy, GT's Kombucha, Koe Kombucha, Revive Kombucha

This week, we're joined by Greg Vetter, the co-founder of Tessemae's, which produces organic dressings and condiments made with simple and clean ingredients. Vetter and his two brothers launched the brand in 2009 and got off to a hot start; in its first week at Whole Foods, Tessemae's broke the retailer's record for sales in a single week. In the years that followed, Tessemae's continued its rapid rise and was pegged as one of the next great natural food companies. Things cooled off, however, and while it's still a well-respected brand with tens of millions in annual sales, Tessemae's has faced a number of challenges to its growth, including a reduced retail footprint and supplier lawsuits. In an interview included in this episode, Vetter spoke about Tessemae's impressive start and how a decade in development has come with huge wins and unexpected losses. He also explained why his "positively intense" approach to business is not for everyone, the undesirable association with "bro culture," why he has some regrets about revealing sales projections, and why he believes that "the key to this game is surrounding yourself with people that you really trust and have your best interests at heart." Show notes: 3:04: Interview: Greg Vetter, Co-Founder/CEO, Tessemae's -- Vetter met with Taste Radio editor Ray Latif in Baltimore, where he spoke about about his background, the brand's origins and the unorthodox way in which he won placement at Whole Foods. He also explained why a local rib restaurant will forever be supplied with free Tessemae's products, why the company launched a production facility, and why he blames VMG general partner Wayne Wu for labeling him as a "bro." Later, he discussed why "no one kind of likes the Vetter Brothers," the investment from Under Armor founder Kevin Plank's venture capital firm, the dangers of bad employees and advisors, and explained why "the universe turned down" two potential acquisitions of the company. Brands in this episode: Tessemae's, Kind Snacks, Starbucks

In this week's episode, we're joined by entrepreneur and investor Mark Rampolla for a discussion on the positive habits that have shaped his personal life and career. As part of our conversation, Rampolla, who is the founder of Zico coconut water and the co-founder of venture capital firm Powerplant Ventures, spoke about why he consistently reviews long and short-term goals and the importance of thoughtful communication with employees and colleagues. He also explained why daily huddles are key for highly effective organizations and why getting to bed early every night might be the most underrated habit of all. Show notes: 1:04: The New Rotary Club, What's Oat Is New and TRL -- BevNET/NOSH brand specialist Melissa Traverse joined the regular hosts for a freewheeling conversation about her previous work experience at Whole Foods, how to use LinkedIn effectively, and the range of oat-milk based products featured at Expo East 2019. They also discussed the upcoming Bread & Jam Festival in London and a Taste Radio-hosted meetup for food and beverage entrepreneurs during the event. Later, they spoke about BevNET's upcoming Winter 2019 conferences, which will include an inaugural Taste Radio Live session, and riffed on the potential for "ultra filtered" dairy milks. 18:58: Interview: Mark Rampolla, Founder, Zico; Co-Founder, Powerplant Ventures -- Rampolla spoke with Taste Radio editor Ray Latif at Expo East 2019 about how he considers long-term goals, why it's critical to write them down and look at them daily, and why he regrets not following the practice while building Zico. Later, he discussed why every first conversation with employees included the question "What are you trying to do with your life?" why he believes that "there's no substitute for in-person communication with people," and why he schedules daily huddles at 10:07 AM. Finally he revealed the worst advice he ever received and why getting enough sleep allows him to be at his absolute best. Brands in this episode: Mikoyo's, Oatly, Van Leeuwen, La Colombe, Rise Nitro Brewing Co., Bluestone Lane, Chameleon Cold-Brew, Califia Farms, Goodio, Raaka, Minor Figures, Fitjoy, A2 Milk, Organic Valley, Beckon Ice Cream, Zico Coconut Water, REBBL, Core Hydration, Runa, Juicero

There's an old saying that "leaders are born, not made." That might be true, but even for the most innate leaders, wouldn't it be helpful to learn from others' experiences? Alan Murray thought so. As a young executive working for carton manufacturer Tetra Pak, Alan wrote a guide for people in similar roles about how to lead effectively and position themselves for success. The guide has served as the foundation for Murray's career; after a tenure as CEO of Tetra Pak North America, he is now the CEO of Next Foods, the maker of probiotic-infused food and beverage brand GoodBelly. In an interview included in this episode, Murray spoke about his approach to leadership, including how to manage people that might be smarter than you, and the three critical things that he believes all successful CEOs should master. Later, he discussed GoodBelly's influence on the evolution of the probiotic food category, how the brand has refined its positioning and communication strategy and what elicited the company's partnership with General Mills. Show notes: 2:51: Interview: Alan Murray, CEO, GoodBelly -- Murray sat down with Taste Radio editor Ray Latif at Natural Products Expo East 2019 for a conversation that began with his passion for surfing and the unusual way that he landed a job at Unilever. He also discussed how ambition and leverage played into his first CEO role at Tetra Pak, how observing others helped frame his own leadership style, and why sitting at the reception desk and hanging out by the coffee machine is key to understanding company dynamics. Later, he explained why it's important to have a global perspective, what motivated him to join GoodBelly, how the company has honed in on its core consumers, why better food is critical to reducing health care costs, and why he believes that it's incumbent upon consumers to ask doctors about healthy eating habits. Brands in this episode: GoodBelly, Silk, Whitewave Foods

This week, we're joined by Grant Gyesky, the co-founder and CEO of Rise Nitro Brewing Co., a fast-growing brand that has made waves in the emerging segment of nitro-infused coffee. Launched in 2015, Rise is known for its high-quality, organic nitro cold brew coffee and innovative line extensions, including citrus-infused coffee and oat milk lattes. The company has gradually expanded distribution beyond its home market in New York, and in May landed placement in over 2,000 Walmart stores across the U.S. In an interview included in this episode, Gyesky spoke about the brand's genesis and development, how he and his co-founders determined their roles in the company and the challenges of being a first time CEO. He also discussed how Rise considers innovation and distribution amid a rapidly growing coffee category, why first-time entrepreneurs often make better decisions than industry veterans, and why it's critical to choose the right advisors. Show notes: 1:22: Expo East, Advice on Advisors, and Road Sodas -- On location at Natural Products Expo East 2019, the hosts riffed on the amount of CBD-infused products at the show, why modern CPG brands have a longer runway for success, and a booch brand's brillant booth. They also discussed the importance of aligning with the right advisors and how a gas leak exposed Mike's thieving ways. 14:24: Interview: Grant Gyesky, Co-Founder/CEO, Rise Nitro Brewing Co. -- Gyesky spoke with Taste Radio editor Ray Latif about the accidental creation of Rise, the reason for his tardy arrival to BevNET Live Summer 2017, and how the company elicited feedback about the brand via its cafe in New York City. He also explained why he was hesitant about taking on the role of CEO, the pressure to innovate, why Starbucks has been a boon for the brand, and why being a first-mover is often challenging. Later, he discussed how key retailers with locations outside of the company's geographical focus were key to Rise's growth, why entrepreneurs should be wary of letting advisors "feel that they can control the business," investors' differing views of the coffee category, and how he thinks about work-life balance. Brands in this episode: Medterra, Humm Kombucha, Goldthread, Sunwink, Waku, Kaylee's Culture, Rise Nitro Brewing Co., Starbucks

Steve Hughes' influence on the development of the natural food industry is impressive. As the founder and former CEO of Boulder Brands, he helped develop and nurture a range of next-generation natural food companies, including evol and Smart Balance as well as pioneering gluten-free brands Udi's and Glutino. Following the sale of Boulder Brands to Pinnacle Foods in 2015, Steve co-founded Sunrise Strategic Partners, an investment firm that has acquired stakes in several innovative and fast-growing brands such as Kodiak Cakes, Cali'flour, Coolhaus and Maple Hill Creamery. In an interview included in this episode, Hughes reflected upon his career and his role in shaping the current market for natural food. He also discussed Sunrise's investment philosophy, why the funding environment for natural CPG companies is "capitalism at its absolute best," and what he sees as the most exciting development for consumer brands. Show notes: 2:26: Interview: Steve Hughes, Founder, Boulder Brands/Sunrise Strategic Partners -- Hughes met with NOSH editor Carol Ortenberg in Denver, Colorado and spoke about how roles as an executive with ConAgra, Celestial Seasonings and WhiteWave Foods laid the foundation for Boulder Brands, which he founded in 2005. Later, he explained why brands that grow from $10 million to $100 million in sales will encounter "a lot of speed bumps and rakes to step on," and discussed his admiration for the founders of Sunrise portfolio brands Cali'Flour and Kodiak Cakes. Hughes also discussed why e-commerce has been a game-changer in how brands market and sell to target consumers. Brands in this episode: McCormick Spices, ConAgra, Celestial Seasonings, Silk, Frontier Natural Products, Simply Organic, Boulder Brands, Bobo's, Vital Farms, Kodiak Cakes, Little Secrets, Healthy Choice, Udi's, Glutino, Cali'flour, Coolhaus, Maple Hill Creamery, Whitewave Foods, evol, Earth Balance

In this episode, we're joined by Mike Cessario, the founder and CEO of Liquid Death, a canned water brand whose heavy metal vibe and edgy marketing has generated considerable online buzz and attracted funding from a range of prominent investors. As part of our interview, Cessario spoke about the rapid rise of Liquid Death, which earlier this year raised $1.6 million in a seed round that included Dollar Shave Club founder/CEO Michael Dubin and Twitter co-founder Biz Stone, and how his experience as an ad exec and as a creative director for Netflix played into the creation of the brand. He also explained why he views Liquid Death as a rebuke to extreme marketing, and how the company attempts to communicate authenticity. Show notes: 1:18: We Open With Hope and Beth -- NOSH's Beth Kaiserman, who joined the team in April, discussed her experience as a food writer and reporter, and, along with the show's regular hosts, riffed on non-alcoholic beer, better-for-you Bugles, non-dairy dip, and negronis, among other topics. 13:33: Interview: Mike Cessario, Founder/CEO, Liquid Death -- In a call with BevNET reporter Brad Avery, Cessario discussed the development of Liquid Death, which was born out of his passion for music, design and counter-culture. He spoke about cutting his teeth in the beverage industry as the founder of a brandy company and how he drew upon his experience for the creation and launch of Liquid Death. Later, he explained why upstart CPG companies must "do and say things that big brands would never do," and how his team is attempting to dissect and harness broad appeal for Liquid Death. Finally, he talked about the surprising reaction to the brand's "Sell Your Soul" campaign. Brands in this episode: Infinite Session, From the Ground Up, Hope Foods, Picnik, Prymal, MALK, Granny Squibb's, Liquid Death, Hendrick's Gin, Sailor Jerry Rum, Monster Energy, Red Bull, Full Throttle, Bang Energy, LaCroix

If you were an entrepreneur whose company was recently acquired for millions of dollars, what would be your next move? If you said, "Get on a boat and sail the Carribbean," then you're in good company. That was David Smith's plan. After 13 years on the grind, Smith, the co-founder of organic tea brand Sweet Leaf Tea, was ready to relax. But after a few months at sea, he grew restless and soon found himself drawing up plans for a new business: cold brew maker High Brew Coffee, launched in 2013. Drawing upon the experience and team Smith cultivated at Sweet Leaf, High Brew got off to a fast start and has since become one of the top-selling brands in the competitive cold brew segment. In an interview included in this episode, Smith reflected upon his 20 year journey as a beverage entrepreneur, cutting his teeth with Sweet Leaf and his lifelong friendship with the brand's co-founder Clayton Christopher, and why culture was "everything" at the company. He also discussed his next act with High Brew and how his prior experience influenced the launch and development of the brand, as well as the importance of planning for growth and why he believes that, no matter how well you plan, mistakes are unavoidable. This episode is presented by Flavorman, the beverage architects. Show notes: 2:39: Interview: David Smith, Founder/CEO, High Brew Coffee -- In a call with Taste Radio editor Ray Latif, Smith spoke about his foray into entrepreneurship and why his homebase in Austin has long been a hotbed for innovative startups. He also discussed learning on the job as the co-founder of Sweet Leaf, the simple, yet effective, communication and marketing strategies for the brand, the rule of thumb for vetting potential employees and whether he was satisfied with the sale of tea company. Later, he explained why, despite Starbucks' dominance in RTD coffee, he saw an opportunity to launch High Brew, how past relationships and alliances played into the development of the brand, and why innovation has been key to its growth. Brands in this episode: High Brew Coffee, Sweet Leaf Tea, Nestea, Lipton, AriZona, Starbucks

This episode features an interview with Evan Holod, the CEO of Michel et Augustin US, the American arm of the French snack maker, who explained how the company reimagined its brand positioning and product packaging for American audiences. Known for its indulgent snacks and quirky branding, Michel et Augustin entered the U.S. market in 2016. While the brand achieved some early traction, including national distribution at Starbucks, its development stalled. Enter Holod, who came on as CEO in 2018 following 10 years as a brand manager at Coca-Cola. In our interview, Holod spoke about the history of Michel et Augustin, which is owned by dairy conglomerate Danone, the problems with its initial U.S. strategy and the company's approach to getting it back on track. Show notes: 1:28: Kokomo, Hot Cheese and Cocktails -- The hosts chatted about John's trip to Aruba and some of beverage brands he encountered, Carol's visits to San Francisco, Denver, Boulder and Sonoma, the revamp of switchel brand Sunomi, and the deluge of new canned cocktails. 11:49: Interview: Evan Holod, CEO, Michel et Augustin US -- In a call with Taste Radio editor Ray Latif, Holod spoke about the company's Brooklyn-based headquarters, known as "The Banana Farm," and the genesis of Michel et Augustin, which was founded by two disillusioned Frenchmen. He also spoke about the brand's uncommon approach to branding and social media and the campaign that helped land its snacks at Starbucks. Later, Holod explained why the company's marketing strategy needed to be tailored for an American audience, why visual communication was key for the redesign of its U.S. labels, and why he has avoided heavy investment in consumer research. Brands in this episode: Sports Drank, Oatly, RightRice, Lily's, Honest Stand, Laws Whiskey House, Idlewild Wines, Verve Coffee, Sunomi, CideRoad, Up Mountain Switchel, Post Meridiam Spirits, Venus Spirits, Straightaway Cocktails, Michel et Augustin, Coca-Cola

In this episode, we sat down with one of the most influential doctors in America, Andrew Weil. Known as a pioneer of integrative medicine, an emerging field that incorporates traditional and alternative forms of treatment, Dr. Weil is a best-selling author who has long advocated for an approach to health care that focuses on general wellness and healing. As part of our interview, Dr. Weil discussed his views on anecdotal versus clinical evidence, the concept of "food as medicine," and growing interest in personalized nutrition, cannabis and psychedelics. He also explained how his passion for matcha compelled him his own brand in the category, his perspective on product endorsements and his criteria for investing in food and beverage companies, such as healthy restaurant chain True Food Kitchen. Show notes: 2:27: Interview: Dr. Andrew Weil -- In a call with Taste Radio editor Ray Latif, Dr. Weil discussed the emerging field of integrative medicine, and what he means when he says that he embraces all treatments that show a "reasonable evidence of efficacy" and "do no harm." He also shared his perspective on the functionality of CBD, cannabis and psychedelic ingredients how to responsibly integrate each into mainstream society. Later, he explained why he founded super premium matcha brand Matcha Kari, why he believes that dietary adjustments are a highly effective way to address health problems prior to medication, the benefits and ethical concerns of genetic testing, and his view on trendy lifestyles and diets including biohacking and paleo. Finally, he discussed his concerns about genetically modified food and his criteria for working with and investing in food or beverage companies. Brands in this episode: Matcha Kari, Vitaminwater, Bulletproof, True Food Kitchen

In this week's episode, we're joined by Kate Weiler and Jeff Rose, the co-founders of maple water pioneer Drink Simple, who discussed how they prepared for and successfully executed upon a major rebrand. Founded as Drink Maple in 2014, the company was one of the first in the U.S. to market maple water, a beverage derived from maple trees and often promoted as a natural source of hydration. The company later introduced a line of watermelon juice drinks to augment its flagship products, a move that spurred the decision to rebrand as Drink Simple. During our conversation, Weiler and Rose spoke about their relationship as co-founders, the genesis of the brand, the formation of the maple water category and their approach to consumer education and awareness. They also discussed how they use consumer research, how investors were involved in the process and why it took longer than they anticipated to launch the new look. Show notes: 1:15: Massive Seagull Problem On The Shore -- BevNET CMO Mike Schneider returned to the office following his vacation in Ocean City, New Jersey, which deploys owls and falcons to fend off kamikaze seagulls. Later, the hosts discussed Gatorade's 2020 plans to "Beat The Heat," a new brand of "Australian Iced Coffee," a lil' sprouted buckwheat cereal, and the crafty way that two packaged ramen brands are marketing their products. 12:20: Interview: Kate Weiler & Jeff Rose, Co-Founders, Drink Simple -- In an interview recorded at BevNET HQ, Weiler and Rose sat down with Taste Radio editor Ray Latif and discussed their first experience with maple water and decision to launch a brand. They also spoke about early packaging efforts, the initial communication strategy and consumer confusion about maple water. Later, Weiler and Rose explained why they removed "maple" from the brand name, why they only conducted one focus group, the hidden costs of the rebranding process, and the odd reason that some consumers complained about the new look. Brands in this episode: Gatorade, Bluestone Lane, Riff Cold Brewed, Lil' Bucks, Common Foods, Mike's Mighty Good, Drink Simple, Simply Orange, Suja

The poet Ralph Waldo Emerson wrote that "life is a journey, not a destination," an adage that would seem to have particular meaning to Dave Burwick. Over the course of his thirty-plus years in the beverage and wellness industries, Burwick has been a soda marketer, helmed a legacy diet company, led a cult coffee brand, and, today, heads the best-known name in craft beer. The collective experience has shaped his perspective on personal ambition, business strategy, enduring trends and leadership, all of which Burwick discussed in a wide-ranging interview included in this episode. Show notes: 2:16: Interview: Dave Burwick, President/CEO, Samuel Adams -- In an interview recorded at Samuel Adams headquarters in Boston, Massachusetts, Burwick discussed growing up in Worcester, Massachusetts, and attending Harvard Business School. He also spoke about why he chose to work at PepsiCo over Microsoft,the company's work culture, how he managed relationships at the soda and snack giant, and why he decided to leave the company after 20 years and join Weight Watchers as its North American president. Later, he talked about the complex interview process to become the president and CEO of Peet's Coffee, how the company "scaled cult," and why M&A was key to its innovation strategy. He also discussed his current role at Samuel Adams, the challenges facing craft beer and why he believes that the company's Truly hard seltzer brand will eventually be bigger than its flagship beer. Brands in this episode: Samuel Adams, Truly, Pepsi, Peet's, Starbucks, Krispy Kreme, Panera Bread, Intelligentsia, Stumptown, Keurig, Revive Kombucha

Beryl Stafford was at a crossroads. The founder of Bobo's, an innovative snack brand known for its oat-based bars, Stafford launched the Boulder-based company in 2003 and gradually built it into a successful business. By 2015, Bobo's was generating $8 million in sales and attracting interest from several private equity firms and strategic investors. Stafford realized it was time to bring in new funding and an experienced CEO to run the day-to-day operations, but she wasn't comfortable with ceding control of her company and concerned about trusting an outsider with the future of her brand. Enter T.J. McIntyre. A longtime veteran of the food industry, McIntyre and Stafford had become friends through the Boulder food scene and shared a similar perspective about the mission and potential for Bobo's. Following McIntyre's appointment as CEO in January 2016, the company embarked upon an aggressive growth strategy. Supported by $16 million in new funding, Bobo's sales grew by 70% in 2017, 45% in 2018 and are expected to climb by 40% this year. In an interview included in this episode, Stafford and McIntyre spoke about their work dynamic, how they assigned responsibilities and guidelines for their respective roles, and why "the one thing that really serves as the foundational element of who we are is the actual bar." Show notes: 1:33: Good Breakfast, GoodBelly -- BevNET staff writer Brad Avery joined regular hosts Ray Latif and John Craven for a free-wheeling discussion about Instagram, probiotic cereal, CBD waters and meal-replacement drinks. 9:40: Interview: Beryl Stafford, Founder; TJ McIntyre, CEO, Bobo's -- In an interview recorded by phone, Stafford and McIntyre spoke with Taste Radio editor Ray Latif about the genesis of Bobo's and how their friendship prior to becoming business partners was key to their successful relationship as founder and CEO. They also discussed the decision to bring on McIntyre as CEO in 2016 and why he was hired prior to raising outside investment, the transition in day-to-day leadership and how Stafford became comfortable with giving up control, and why a carefully planned business strategy is key to addressing disagreements. Brands in this episode: GoodBelly, Cheerios, Reese's, Oreo's, Day One, Infuzed Thirst, Sweet Reason, Brooklyn Hemp Co., Huel, Soylent, OWYN, Bobo's, Simply Organic, Smart Balance, Glutino, Udi's, Evol, Clif Bar, Kind Snacks, Larabar, Annie's, Nature Valley

If you've ever lived in New England, you're probably familiar with Teddie Natural Peanut Butter. A cupboard staple in homes across the region, the brand's flagship product contains just two ingredients: roasted peanuts and salt. There is, however, a secret way of making the peanut butter, according to Mark Hintlian, the company's president, CEO and third-generation owner, who joined us for an interview included in this episode. Although he didn't discuss production specifics, Hintlian pointed to Teddie's obsessive commitment to quality as the most critical part of the process. "We've always been faced with competition," Hintlian said. "But if we walk the straight and narrow with the highest quality product and if we do that day in and day out, quality is going to win out." As part of our interview, Hintlian expounded upon Teddie's focus on quality and discussed how the company's dedication to its employees has supported its growth over the years. He also explained how Teddie communicates the nutritional benefits of its products and why he believes that some competing brands marketing natural peanut butter are misleading consumers. Show notes: 2:41: Interview: Mark Hintlian, President/CEO, Teddie Natural Peanut Butter -- In an interview recorded at Teddie HQ in Everett, Mass., Hintlian spoke with Taste Radio editor Ray Latif about the history of the family-owned company, which was launched in 1925, and why its manufacturing facility has remained in Greater Boston. He also discussed how Teddie has positioned itself as a leader in food safety, how the company is addressing increased competition from private label brands, and how health claims factor into its marketing strategy. Later, he shared the advice that he will pass on to Teddie's next CEO and why the company's support for local charities and community organizations is critical to its future. Brands in this episode: Teddie Natural Peanut Butter, Skippy, Jif