Taste Radio

How do you build a top-selling brand on Amazon? For Bizzy Coffee, the answer is with a simple and consistent formula: adapt, evolve and repeat. Launched in 2015, the cold brew coffee brand, which markets bottled cold brew concentrates, bagged coffee and multiserve ready-to-drink beverages, has followed a strategy of constant modification and improvement throughout its development. That focus has supported the growth of Bizzy's bagged coffee, which has been the top-selling cold brew product on Amazon for two years running, as well as the creation of its recently launched multiserve drinks, which are sold at Target and Hy-Vee and expanding into a range of other retail chains later this year. In an interview included in this episode, Bizzy co-founder and CEO Alex French spoke about how his experience at 301INC, the venture arm of General Mills, impacted the creation of the brand and learnings from the failure of its shots line. He also explained why buyer presentations are as important as the product itself and the dangers of being underfunded, as well as shared valuable tips about how to stand out on Amazon. Show notes: 0:37: "Competing" Agendas, Stress Relief and #BNVL -- The episode's hosts chatted about the semifinal rounds of BevNET's New Beverage Showdown 19 and NOSH's Pitch Slam 8 and how brands in the competitions applied timely trends and functional ingredients to their innovative concepts. They also spoke about growing interest in stress relief as a functional benefit, "blockbuster" launches of 2019 and shared an update on the upcoming BevNET and NOSH Virtually Live show, which will include more than 30 sessions over the two days of the event. 11:43: Interview: Alex French, Co-Founder & CEO, Bizzy Coffee -- French spoke with Taste Radio editor Ray Latif about why he saw himself as a "rogue" at 301INC, how researching online data sparked the launch of Bizzy and how the company has identified its core consumer. He also discussed how Bizzy sourced data from its retail partners and customers via its packaging, how a lack of funding led to humbling experiences in his personal life, as well as why the company got into the shots business and why, despite significant retailer and investor interest, the products were discontinued. Later, he explained how Bizzy identified white space for a multi-serve cold brew product and how he sold the concept to retailers, and why he's cautious about revenue derived from Amazon. Brands in this episode: Bizzy Coffee, 5-hour Energy

In this episode, we're joined by Jon Taffer, host of popular reality TV show "Bar Rescue" and the creator of Taffer's Mixologist, a brand of handcrafted cocktail mixes and hard seltzers. Known for his opinionated and often bombastic on-screen personality, Taffer was instead reserved and thoughtful in discussing several timely topics, including how bar owners can persevere in the Covid era and what he views as the elements of a successful brand. He also chronicled the genesis and growth of Taffer's Mixologist, sales of which have surged during the pandemic. Taffer also spoke about the importance of authenticity in leveraging his fame and celebrity and why he's personally involved in buyer meetings and sales visits. Show notes: 1:07: Interview: Jon Taffer, Host/Producer, "Bar Rescue"; Founder, Taffer's Mixologist -- Taffer spoke with Taste Radio editor Ray Latif about advice for bar owners and bartenders about how to navigate the Covid-19 crisis and what changes the industry the industry will face in the long-term. He also spoke about the competitive landscape for mixers and hard seltzers and how he set out to differentiate his products via formulation, ingredients and flavors. Later, he explained what he believes to be the best use of his time and resources in building Taffer's Mixologist and how he plans to extend the brand to other categories. Brands in this episode: Taffer's Mixologist

In this week's episode, we're joined by Ashley Rogers, the founder and CEO of Spudsy, a fast-growing brand of sweet potato-based snacks. A serial entrepreneur, Rogers cut her teeth in the food business as the founder of an ahead-of-its-time meal kit company and is also the co-founder of protein-centric food brand Buff Bake. As part of our conversation, Rogers discussed how she has applied lessons from her first two businesses to the development of Spudsy, and spoke about the critical importance of velocity, thoughtful distribution, co-packer relationships and reliable business partners. Show notes: 0:38: The Wind Up And The Pitch, A Coffee Break And Why Trix Are Not For Mike -- The show opened with a reminder about next week's Pitch Slam 8 and New Beverage Showdown 19 competitions and praise for the nearly 200 brands combined that applied. The hosts also discussed elements of the upcoming BevNET and NOSH Virtually Live events, including "investor speed dating," breakout sessions and more. Later, BevNET staff reporter Brad Avery discussed his recent article about how some coffee brands are pivoting during the pandemic and Mike shared some quirky stories about his childhood. 14:06: Interview: Ashley Rogers, Founder/CEO, Spudsy -- Rogers spoke with Taste Radio editor Ray Latif about growing up in an entrepreneurial household, how cocktail waitressing in Las Vegas led to the launch of her first company and how identifying white space in the nut butter category led to the development of her second brand, Buff Bake. She also explained why she should have turned down distribution and retail placement for the products, why she has some regret about the brand's name and the dangers of an unreliable production partner. Later, she discussed the inspiration behind Spudsy, the remarkable story about how she found and partnered with a co-packer, why she is more thoughtful about retailer relationships than she had been with Buff Bake and how outsourced staff has supported Spudsy's rapid growth. Brands in this episode: Spudsy, Joyride Coffee, Lean Box LV, Buff Bake, Nuts 'N More, Snowing in Space, Trix

It may sound odd that Justin Baldwin, the founder of the eponymous Justin Winery, once fired himself as its winemaker. But despite being the creator of one of the most lauded wineries in the world, he will be the first to tell you that success isn't about ego. Launched in 1981, the winery has evolved from an undeveloped plot in Paso Robles, Calif. into a global, highly acclaimed brand known for its commitment to premium, food-friendly and accessible wines. A former investment banker, Baldwin built the business literally from the ground up and has worn nearly every hat in the company, from tractor driver to salesman and CEO to brand ambassador. Of course, he had help along the way which he credits , along with a healthy dose of planning and discipline, as a major reason for the company's growth. In an interview included in this episode, Baldwin chronicled the development of his winery and spoke about the importance of leveraging one's skill sets and admitting their weaknesses, mitigating risk through financial discipline and how entrepreneurs can best position their companies for success in good times and bad. Show notes: 1:07: Justin Baldwin, Founder, Justin Winery -- Baldwin spoke with Taste Radio editor Ray Latif about the importance of setting goals and establishing metrics for achieving them, what inspired his transition from international banker to winery owner and how he evaluated the opportunity to launch Justin in an area that was unheralded for its wine. He also discussed the number one rule in wine, early missteps, why it's important to accept what you don't know and what you're not good at and what spurs passion in employees. He also explained how he established Justin's core values and why it was important to maintain them throughout the brand's development, achieving necessary margins while maintaining quality and standards, how to please critics (particularly in the wine business), getting through the recession of 2008 and why he decided to sell the company in 2010 and remain with Justin post-sale. Brands in this episode: Justin Wines

If you're a regular BevNET reader, you might recognize Allison and Stephen Ellsworth, co-founders of prebiotic soda brand Poppi, who triumphed in BevNET's New Beverage Showdown 12 competition. Or you might recall them from their 2018 appearance on the reality TV show "Shark Tank," in which they received a $400,000 investment from beverage industry luminary Rohan Oza. In both appearances, the brand was known as Mother Beverage and positioned as a line of sparkling apple cider vinegar drinks. The "Shark Tank" deal elicited additional funding via CAVU Venture Partners, the private equity firm co-founded by Oza, an investment that contributed to the brand revamp. In an interview included in this episode, the Ellsworths spoke about their foray into the beverage industry and lessons learned from their first year in business, one that included the launch and eventual shuttering of a production facility, and how they navigated the revamp. They also discussed how consumer awareness about Poppi's key ingredient has evolved over the years, and how they've maintained their independence and vision for the brand while aligned with influential and experienced strategic partners. Show notes: 0:38: The Answers You're Looking For Might Be Here -- The episode hosts encouraged early-stage entrepreneurs to apply to the upcoming BevNET New Beverage Showdown 19 and NOSH Pitch Slam 8 competitions (deadline is May 29) and spoke about how content in BevNET and NOSH's education platform can help brand owners make informed decisions about their businesses (access is free to subscribers). They also discussed the launch of a new brand of chickpea chips and our Virtually Live event, which will be held on June 23 and 24. 10:49: Allison & Stephen Ellsworth, Co-Founders, Poppi -- The Ellsworths spoke with Taste Radio editor Ray Latif about how they first encountered apple cider vinegar and their motivation to leave lucrative careers and launch a beverage brand. They also discussed a gradual shift in how consumers perceive apple cider vinegar, why operating a manufacturing facility provided important lessons on how to manage co-packer relationships, preparing for their appearance on "Shark Tank" and how to tactfully decline advice or recommendations from investors. Later, they explained why they hired a CEO in 2019 and why Stephen reassumed the role earlier this year and how they are navigating an expanding market for better-for-you soda. Brands in this episode: Poppi, Coconut Cartel, Revive Kombucha, Aqua ViTea Kombucha, Ugly Drinks, GT's Kombucha, Humm Kombucha, Peacasa Snacks, Hu Kitchen

In recent years, few trends have impacted the landscape of food and beverage as significantly as that of plant-centric diets. Things were certainly different in 2004, when there were just a handful of brands that focused on and promoted plant-based products. One of those was Vega, an ahead-of-its time brand of protein powders made with vegetable-based ingredients. Brendan Brazier, an endurance athlete and expert in plant-based nutrition, co-founded Vega and was the original formulator of its products. Amid a surge in plant-focused eating habits, Vega became one of the leading brands in the fast-growing business of nutritional powders and bars, and in 2015 the company was acquired by Whitewave Foods for $550 million. Last year, Brazier rekindled his entrepreneurial spirit as the co-founder of Pulp Culture, a first-of-its-kind brand of fermented cold-pressed juices anchored in the emerging business of "better-for-you booze." In an interview included in this episode, Brazier spoke about the roots of his passion for plant-based foods and how it culminated in Vega, why the brand's heavy investment in consumer education paid off, the reason he launched Pulp Culture despite avoiding alcohol for 14 years, how he's drawing upon lessons from building Vega to support the brand's development and his perspective on the evolution of plant-based foods. Show notes: 0:43: Brendan Brazier, Co-Founder, Vega & Pulp Culture -- Brazier sat down with Taste Radio editor Ray Latif for a conversation that explored his background as a professional endurance athlete and why he incorporated plant-based nutrition into his training regimen. He also explained why a flavorful and good tasting product was not an initial focus of Vega, why the company embraced the saying "ignorance is our only competition," and why private equity firm VMG was the right partner for its first round of outside capital. Later, he discussed the creation of Pulp Culture and how he assessed the opportunity for a better-for-you alcoholic beverage, why he implores entrepreneurs to find a co-founder and what he views as the keys to a successful plant-based food brand. Brands in this episode: Vega, Pulp Culture

Let's say that you've created an iconic brand that essentially launched a category and is beloved by millions of loyal consumers. Why would you change anything? That's the question we explored in our interview with GT Dave, the founder and CEO of GT's Living Foods, the maker of GT's Kombucha. The top-selling kombucha brand recently underwent a packaging refresh that tweaked a few elements of its label design and renamed two product sublines as a way to better delineate its offerings. In a conversation included in this episode, Dave spoke about the reasoning behind each change and how his perspective as a category creator impacted the moves. He also spoke about why he's embraced a more public persona and why he's adamant that kombucha should avoid comparisons to soda. Show notes: 0:37: Mike's Quill of Judgment, Tracking Snacking & A Love Letter To Costco -- The episode's hosts spoke about the upcoming BevNET New Beverage Showdown 19 and NOSH Pitch Slam 8 competitions and how interested brands can apply, how some snack brands are adapting to changing times and palates and the elements of a successful virtual sampling event. They also riffed on Melissa's passion for a certain club retailer and a few delectable ice cream and latte products consumed over the past week. 15:05: GT Dave, Founder/CEO, GT's Living Foods -- BevNET CMO Mike Schneider spoke with Dave about the timing of his brand's packaging refresh and what he viewed as significant problems in how consumers perceived and understood each of GT's product lines, along with other brands in the kombucha set. Dave also discussed why he sees parallels in the evolution of the kombucha and craft beer categories, how he originally conceived the naming and design of his products, including the meaning of GT's Synergy line, and why the new look beverages are more deliberate in their description of what's inside the bottle. Later, he explained why he sees himself as "an overprotective parent" when it comes to his brand, incorporating consumer feedback into the refresh and how he's become more comfortable interacting with his customers and the trade, reacting to the provocative "Forbes" profile of him and the educational component of rolling out a new look. Brands in this episode: GT's Kombucha, Health-Ade, MALK, Know Brainer, Beckon Ice Cream, Chosen Foods, Virginia Distilling Co., DiNoci Dairy-Free, Pop & Bottle, Yasso, Vita Coco, Snapple, SoBe, Mountain Dew, Red Bull, White Claw

It's remarkable to hear Miguel Garza, co-founder and CEO of Siete Family Foods, discuss the brand's innovation strategy and how it fits into the company's mission and ethos. Since Siete's launch in 2014, Garza has presided over a sprawling and ever-widening platform of products, including tortillas, taco seasonings, queso dips and enchilada sauces, all of which are plant-based and grain-free. Despite Siete's alignment with two impactful food trends, Garza says that new product development is focused on creating heritage-inspired food that can appeal to a broad range of consumers. That commitment is a cornerstone of Siete's ambitious goal to become a billion-dollar brand, an objective that, given surging sales and a $90 million dollar infusion of capital in 2019, is getting closer to fruition. In an interview included in this episode, Garza expounded upon the principles upon which Siete was founded, including the importance of family in how the company operates and plans for the future and why love is a critical component for any business. Show notes: 0:37: Miguel Garza, Co-Founder & CEO, Siete Family Foods -- Garza joined Taste Radio producer and host Ray Latif for an expansive conversation exploring the Siete CEO's penchant for startling people, how the family-run company embraces its staff, the meaning of the brand name and logo and how he and his siblings work through business disagreements. He also discussed the hallmarks of Siete's product development and innovation strategies, why certain products don't make it to market and how brands can effectively collaborate with retailers on extensions. Later, he explained why revenue isn't the defining metric for Siete to become an iconic brand, how he and Siete shareholders determined that The Stripes Group was the right long-term financial partner and shared his advice for young entrepreneurs and CEOs. Brands in this episode: Siete Family Foods, Annie's, Chobani, Califia Farms, Honest Tea

Joining us in this episode is Jessica Weiss Levison, founder and CEO of Peekaboo Organics, a maker of indulgent organic ice cream infused with "hidden" vegetables. Launched in 2018, Peekaboo drew immediate interest from several national retailers who saw value in the brand's better-for-you positioning. The products, which include chocolate ice cream with hidden cauliflower and a strawberry variety made with carrots, are carried nationwide at Kroger, along with hundreds of Safeway, Whole Foods, and Target locations in select regions. In our conversation, Levison spoke about how she transitioned from a career in law to the ice cream business, addressed the often-asked question about why consumers needs vegetables in their dessert, why building a community around the brand is critical to its retail and funding strategies, and why winning over kids is not as challenging as she expected it to be. Also, a can't miss discussion about how to avoid slotting fees. Show notes: 0:33: Investing In Immunity, Dr. Bunson Honeycraven & A Groundwork For Today -- The hosts encouraged listeners to tune in (and submit questions) to "Office Hours," BevNET's interactive livestream program that is produced on Tuesdays at 3 PM, and spoke about topics from a recent episode including immunity-focused innovation. They also riffed on a couple sparkling water products, why John and Mike could be in a remake of "The Muppet Show," discussed an interesting update with a super-premium coffee brand and reminded folks about the benefits of subscribing to BevNET and NOSH. 13:08: Jessica Weiss Levison, Founder/CEO, Peekaboo Organics -- Levison spoke with Taste Radio editor Ray Latif about how getting fired from her job propelled her into entrepreneurship, lessons from her first foray into the ice cream business and the massive benefit from certifying her business as woman-owned. She also discussed her unconventional way of meeting a Target buyer, the challenges formulating Peekaboo products, initial reception to the brand, why a specific demographic "gets" the concept better than others and why she undertook a packaging revamp. Later, she shared her process for fundraising and the big difference between investors that offered capital and those that didn't. Brands in this episode: Peekaboo Organics, Seasons Sparkling, LifeAid, Intent Brands, Ugly Drinks, Cure Hydration, Reese's, Dr Pepper, Simply 7 Snacks, Groundwork Coffee, Halo Top

Despite sustained consumer interest in better-for-you beverages drink options, few companies in the energy space have been able to achieve meaningful scale in a category dominated by a handful of massive brands, such as Red Bull and Monster. A notable exception, however, is GURU, which launched in 1999 and markets a first-of-its-kind organic energy drink. Based in Montreal, GURU is the third best selling energy brand in Quebec, Canada, according to the company. The brand has also established a consistent presence in natural retailers in the U.S., along with a growing business in convenience stores. In an interview included in this episode, GURU CEO Carl Goyette spoke about how a disciplined business strategy has paved the way for sustainable growth, why the company "says no to a lot" of opportunities, and why he believes that having both experience in a corporate environment and a thirst for entrepreneurship have been key to his ability to manage and build the brand. Show notes: 0:38: Carl Goyette, CEO, GURU Organic Energy -- Goyette spoke with Taste Radio editor Ray Latif about his family's background in the apple business and how it contributed to his success as a sales leader, and shared advice to those starting at the bottom of the ladder or in middle management about how to get ahead. He also discussed the impact of being first-to-market in the organic energy segment, the reasons that the brand is profitable and cash flow positive, and how the product's positioning has evolved over the years. Later, he explained his belief that GURU can replicate its success in Canada south of the border, why the company has maintained a relatively low marketing and advertising spend and why he's not afraid of taking on the biggest players in the energy category. Brands in this episode: GURU Organic Energy, Red Bull, Rockstar Energy

This week, we're joined by Jamba Dunn, the founder and CEO of Rowdy Mermaid Kombucha. Founded in 2013, Rowdy Mermaid has emerged as the fastest growing brand in the kombucha category, according to SPINS data sourced by the company, and achieved national distribution in 2019. Despite its rapid growth, Rowdy Mermaid, which has deep roots in its backyard of the Rocky Mountains, has long embraced a patient and thoughtful approach to expansion, and, until recently, avoided venture capital funding in favor of independent management and oversight. As part of our conversation, Dunn spoke about how he's reconciled the duality of Rowdy Mermaid's current trajectory and its long-term business strategy, the brand's function-forward approach to formulation and new product development, why he eventually decided to align with a private equity firm and how his role as and definition of CEO has changed over the years. Show notes: 0:34: The Bundesliga Is Coming Back. Brands Are Giving Back. Hardcore Music Never Left. -- The episode opens with most of the hosts expressing excitement at the impending return of German soccer and praise for food and beverage brands lending support to those in need during the crisis. They also chatted about how a heavy metal-themed canned water brand has taken a non-traditional approach to music production and why it's promoting skateboarding in the kitchen. 13:08: Jamba Dunn, Founder/CEO, Rowdy Mermaid Kombucha -- Within an expansive interview with Taste Radio editor Ray Latif, Dunn spoke about the inspiration behind Rowdy Mermaid, the company's shift from a taproom business to a focus on packaged products and how his interest in New Nordic cuisine formed the basis for the brand's ingredient strategy. He also discussed Rowdy Mermaid's gradual expansion beyond the Rocky Mountain region, whether he had to reevaluate the company's mission and value system in the shift from a small to a large company and why he was impressed with investment partner Allen Karp's choice of attire in their first meeting. Later, he spoke about challenges in scaling capacity and output, his clever acronym for "CEO" and his belief that "an entrepreneur is the only person who would work 80 hours a week to keep from working 40." Brands in this episode: Rowdy Mermaid Kombucha, Liquid Death, Upwell Beverages, Little West, Vybes, Better Booch, Vive Organic, Dona, Good Mylk, MUSH, Joolies, Chromatic Coffee, Partners Coffee, Elm Coffee Roasters, Humblemaker Coffee Co., Groundwork Coffee, Harvst, Stonewall Kitchen, TCHO, Fine & Raw, Peekaboo Organics, Argania Butter

Individually, Kyle Busch and Jeff Church have highly accomplished resumes within their respective fields. Busch is a two-time NASCAR Cup Series champion and has been one of the top drivers in the sport for nearly two decades, while Church is a seasoned business executive and beverage entrepreneur, best known for his work as the co-founder and former CEO of cold-pressed juice leader Suja. Together, they comprise a formidable team as the co-founders of Rowdy Energy, an energy drink brand formulated with natural ingredients that launched earlier this year. Named after Busch's sobriquet, Rowdy is attempting to capitalize on a thriving, albeit consolidated, market for energy drinks and growing consumer demand for better-for-you options. In an interview included in this episode, Busch and Church spoke about their decision to launch a challenger brand in the energy category and the timing of Rowdy's debut, leveraging Busch's fame and fan base in a way that's authentic to the brand and its positioning, managing conflict in their personalities and ways of doing business and how Church is incorporating lessons from the Suja playbook into Rowdy's business strategy. Show notes: 0:40: Kyle Busch & Jeff Church, Co-Founders, Rowdy Energy -- Taste Radio editor Ray Latif sat down with Busch and Church for a conversation that explored the two-time NASCAR champion's race preparation, his longstanding ties to the energy drink category, how his interest in launching Rowdy led him to Church and why neither was turned off by the naysayers. They also explained why they're embracing a long-term view of success, why Rowdy is targeting millennial and female consumers, the decision to focus on building a brand that's not reliant on Busch's fame and how they collaborate on company strategy. Brands in this episode: Rowdy Energy, Monster Energy, NOS Energy, BodyArmor, AQUAhydrate, Once Upon A Farm

Amid a confluence of demand for healthy, sustainably sourced food and surging interest in e-commerce, online marketplace Bubble finds itself at the center of the bullseye. Launched in January 2019, Bubble promotes itself as "The Most Transparent Food Marketplace." The e-tailer currently represents over 180 brands and over 1,000 products that undergo the "Bubble Approval Process," a rigorous set of standards to ensure that food and beverages sold on the site are made with responsibly sourced and clean ingredients. In an interview included in this episode, Bubble founder and CEO Jessica Young spoke about how she drew upon her experience as a chef and product developer to launch the site, how she assessed opportunities and challenges for the company and thoughtfully communicated each to investors, how Bubble is enhancing visibility and sales for small brands via the platform and what she anticipates as the next evolution of e-commerce. Show notes: 0:36: Retailer And Sampling Strategies For New Brands & New Products -- The episode's hosts opened the show with some banter about intentionally less than tasty jelly beans before discussing top-of-mind topics for entrepreneurs including review cycles for new products and brands amid the current crisis and ways that companies are shifting field marketing resources online. 12:02: Jessica Young, Founder/CEO, Bubble -- Young sat down with Taste Radio editor Ray Latif for an expansive conversation that chronicled of her early work experience, which included roles at Daily Harvest and Chobani Incubator, and spoke about why she chose to launch a retail company as her first foray into entrepreneurship and how she prepared a SWOT analysis for the company. Later, she discussed Bubble's target consumer, the most effective ways to market and promote the site, how the company is keeping up with COVID-19-driven demand and how perishable products will play into its future. Brands in this episode: Jelly Belly, Drink Simple, Lily's, Haven's Kitchen, Cleveland Kitchen, High Brew Coffee, Revive Kombucha, Better Booch, Spudsy, Soylent, Hu Kitchen, Daily Harvest, Sky High Farm

Pat LaFrieda, the CEO of renowned meat brand Pat LaFrieda's, wasn't supposed to be in this position. Growing up, his father, Patrick, Sr., forbade him from joining the family's decades old meat packing business and urged his son to be anything but a butcher. Following an unsatisfying stint in investment banking, LaFrieda eventually convinced his dad to let him join the company as a partner in 1994. Since taking the reins, he's built Pat LaFrieda's into a sprawling empire that supplies meat to some of the country's most revered restaurants, venues and chains, including Shake Shake, whose burger patty was developed by LaFrieda himself. The company pulls in a reported $200 million in annual sales and in recent years has developed fast-growing retail and e-commerce businesses, both of which have helped it weather a massive downturn in the restaurant industry caused by the COVID-19 crisis. In an interview included in this episode, LaFrieda spoke about how he grew a small business with five employees and 40 customers into one that now boasts over 1,000 foodservice and retail customers. As part of our conversation, he discussed his definition of quality and how it fits into the company's evolution, why "relationships are everything" in business, his vision for the future of Pat LaFrieda's and his surprising opinion about plant-based meat products. Show notes: 0:36: Pat LaFrieda, CEO, Pat LaFrieda Meat Purveyors -- LaFrieda spoke with Taste Radio editor Ray Latif about the history of his family's company, his desire to work for the business, maintaining the company's tradition of supplying high quality meat to its customers, how the brand's processing methods separate it from competitors and how he developed the company's relationship with Shake Shack. He also discussed how featuring the brand's name on restaurant menus helped Pat LaFrieda's become a household name, the development of the company's retail business, the most important aspects of his long standing relationships with chefs and restaurants, why rebuilding the restaurant industry is of primary importance for the future of Pat LaFrieda's and why he's a been a proponent and distributor of plant-based meat for years. Brands in this episode: Pat LaFrieda's, Shake Shack, Impossible Foods, Beyond Meat

Lee Robinson, the director of dairy and beverage for Whole Foods Market, joined us this week for an expansive and highly informative interview focused on how entrepreneurs can build strong and long-lasting relationships with retail buyers. A longtime veteran and key decision maker at the natural retail giant, Robinson held a variety of positions at Whole Foods before taking on his current role in September 2017. Within our conversation, Robinson discussed best practices for engaging with retail buyers, why he urges entrepreneurs to be transparent about their business and innovation strategies and how he evaluates disruptive concepts. He also offered his perspective on the future of plant-based food and shared advice on how new brand owners should set expectations for buyer communication and meetings amid the current crisis. Show notes: 0:33: "Office Hours" Debuts Next Week. Plus, We Have Advice on Advisors -- The episode's host riffed on the relative value of household paper, discussed the upcoming launch of BevNET's new "Office Hours" call-in program and shared their perspectives on how to build an advisory team. They also chatted about new lines of protein and keto bars, Mike's new food crush and a line of functional shots that are keeping Ray elevated. 20:05: Lee Robinson, Director - Dairy & Beverage, Whole Foods Market -- Robinson opened up with Taste Radio editor Ray Latif about his career with Whole Foods and how a stint working with sporting goods chain ? expanded his perspective on business and marketing. He also discussed Whole Foods' process for reviewing new brands and products, how to tactfully decline a retailer request and why vulnerability is key when navigating the terms of a successful relationship. Robinson also offered advice on how brands can take advantage of local retail programs and formulate their channel strategy and why some branding and packaging missteps are more forgivable than others. Brands in this episode: Over Easy, Battle Bars, Farmhouse Culture, Buddha Brands, Biena, Athletic Brewing Co., Z&Z, Honey Mama's, Teaonic, Oatly

Once bitten, the entrepreneurial bug is hard to shake. That was the case for Annie Chun and Steve Broad, who after together building one of the most successful ethnic food brands in America, set their sights on disrupting the snack category. As the co-founders of Annie Chun's, a brand of Asian-inspired noodle bowls, soup bowls, sauces and snacks, Chun and Broad grew sales to $15 million annually before selling the company in 2009 to South Korea-based CJ Foods. Three years later, they saw an opportunity to adapt a traditional Korean snack for an American audience and launched gimMe, a brand of dried organic seaweed snacks. Committed to sourcing sustainably grown organic seaweed, gimMe helped pioneer a new segment of Asian-centric better-for-you brands in the snack aisle and has established itself as the leading company in the burgeoning space. In an interview included in this episode, Chun and Broad spoke about the origins of Annie Chun's and its evolution from selling at farmer's market to gaining national distribution at grocery stores. They also discussed how they have incorporated lessons from their past experience into gimMe and why they continually evaluate the brand's positioning. Show notes: 0:49: Annie Chun & Steve Broad, Co-Founders, Annie Chun's/gimMe Snacks -- In a call with Taste Radio editor Ray Latif, Chun and Broad chronicled the development of Annie Chun's from concept to brand, how a focus on familiar flavors supported the products on shelf and why the brand benefited from a confluence of consumer demand for natural and specialty food. They also explained why many of the company's early decisions were "driven by survival," their approach to innovation and evolution of the brand's product line and why operational efficiency is critical to achieve sustainable margins. Later, they discussed the origins of gimMe Snacks, why they launched with seaweed snacks, why they believed they were "too confident," how they communicate the key selling points of the brand and the importance of "discovering new experiences for the consumer." Brands in this episode: Annie Chun's, gimMe Snacks, Smartwater, Vitaminwater

In this episode, we sat down with Ashley Thompson, co-founder and CEO of MUSH, an innovative brand of ready-to-eat oats. Soaked overnight in dairy-free milk and packaged in single-serve containers with a built-in spoon, MUSH launched at Whole Foods in 2015 and has since expanded distribution to natural, conventional and club retailers nationwide. Just five years since its debut, MUSH pulls in over $20 million in sales annually, according to the company. As part of our conversation, Thompson spoke about her background prior to launching MUSH and what motivated her and co-founder Kat Thomas to innovate within the oatmeal category. She also discussed why she set out to create a "best for you" product, why she likes having a "polarizing" brand name, how she prepared for her first meeting at Whole Foods and why the company has pivoted from being "product first" to "team first." Show notes: 1:04: Subscribe, #Schwarzeneggerstyle & PR Strategy -- The episode opens with a discussion about BevNET's new model, which provides subscribers with access to exceptional content and benefits -- learn more and sign up here -- and a recap of our recent edition of Elevator Talk Livestream, which featured actor, investor and advisor Patrick Schwarzenegger as a guest host. The show's hosts also explored ways that entrepreneurs and brand executives can enhance their relationships with public relations firms. 14:57: Ashley Thompson, Co-Founder/CEO, MUSH -- Thompson spoke with Taste Radio editor Ray Latif about her transition from the financial service industry to CPG, why she set out to "reinvent the way people think about oatmeal," and how the company addresses challenges in marketing and merchandising an innovative concept. She also discussed how MUSH is evolving its pricing and packaging to meet the needs of more consumers, why she struggled initially with handing over the reins to certain aspects of the business and why she's "a firm believer that what got us here won't get us there." Brands in this episode: MUSH, Kitu Life, MALK, Blaze Pizza, Battle Bars, Cloud Water, Fronun, PathWater, Bantam Bagels, Ramona, Califia Farms

It's one of the world's most respected whiskey brands, but early into the development of Jefferson's Bourbon, founder Trey Zoeller could hardly give away his products. Launched in 1997, Jefferson's was one of just a handful of super premium bourbon brands on the market. Although it would take years before consumers began to embrace high quality, small-batch whiskey, Zoeller gradually emerged as one of the industry's most innovative and forward thinking entrepreneurs, having introduced novel and highly experimental methods for maturing bourbon. A prime example is Jefferson's flagship expression, which is aged at sea and exposed to temperature fluctuations, producing a complex flavor profile. In 2006, Jefferson's was acquired by sales and marketing firm Castle Brands, which in turn was acquired by spirits conglomerate Pernod Ricard last year. Today, the brand sells over 100,000 cases annually of its small batch bourbon and rye whiskey and Zoeller maintains his stewardship as the label's Chief Strategist. In an interview featured in this episode, Zoeller spoke about navigating an evolving whiskey category, initial criticism of Jefferson's approach to innovation, balancing consumer demand for diversity and predictably and whether he has any regrets about selling the company prior to the bourbon boom of the past decade. Show notes: 1:09: Trey Zoeller, Founder, Jefferson's Bourbon -- Zoeller spoke with Taste Radio editor Ray Latif about how time away from his home state of Kentucky framed the initial vision for Jefferson's, how consumer appreciation and demand for bourbon has evolved over the past two decades, how he determined his highest value in the company and why he doesn't consider himself a distiller. He also explained why he'll "never create a brand or an expression out of a boardroom," why he's encouraged about the future of Jefferson's under the Pernod Ricard umbrella and whether he plans to launch another bourbon or spirit company. Brands in this episode: Jefferson's Bourbon, Jim Beam, Wild Turkey, Maker's Mark, Jack Daniel's, Macallan

In this episode, we're joined by Jordan Salcito, founder of Ramona, a fast-growing brand of canned wine and wine spritzes. Following high-profile roles as the sommelier at acclaimed restaurant Eleven Madison Park and as the wine director at David Chang's Momofuku, Salcito launched Ramona in September 2016. Lauded by critics and consumers for its striking package design and commitment to high quality organic ingredients and sustainable production methods, Ramona is distributed nationwide at Whole Foods along with independent retail chains and restaurants across the U.S. As part of our interview, Salcito spoke about the origins of her passion for wine and the inspiration for Ramona, why she identified cans as the ideal package type, why she's not prescriptive about how and when people should drink the products and how cultivating industry relationships prior to the brand's launch was critical to its fast start. Show notes: 0:33: Cupcakes, Meal Kits & What To Ask Consumers Post-Sale -- The show opened with Ray discussing a sweeter than usual start to his mornings, and Mike and Melissa praising two better-for-you snack brands. The episode's hosts also responded to three questions posed by listeners this week, including ones about crafting consumer surveys for post-DTC sales and how brands can align with corporate gift programs and meal kit companies. 12:27: Jordan Salcito, Founder/CEO, Ramona -- Taste Radio editor/producer Ray Latif spoke with Salcito about why she named the brand Ramona, how she fell in love with fine dining and parlayed her experience into a career in wine and how restaurateur David Chang played a pivotal role in the decision to launch her own brand. She also discussed why "the vision for Ramona was never the can" even though that's how the brand is visually defined, understanding the reasons that consumers buy the products, communicating values on packaging and what's next for the company. Brands in this episode: Ramona, Belgian Boys, Pillsbury, Project 7, Quinn's Snacks, Al Chapino, Blue Apron, Purple Carrot, Sunday Provisions, ButcherBox, Starbucks

Bagels and cream cheese is a classic pairing. Bantam Bagels co-founders Nick and Elyse Oleksek created an innovative way for folks to skip the prep work: a mini ball-shaped bagel filled with the traditional accoutrement. Launched as a retail concept in 2013, Bantam Bagels has since evolved into a sprawling platform brand that includes mini stuffed pancakes and egg bites. The products are sold at major retailers, including Safeway, Target and Costco, and are also available in Starbucks pastry cases nationwide. Despite selling their company to Lancaster Colony subsidiary T. Marzetti for $34 million in October 2018. the Oleksaks remain at the helm of day-to-day operations and say their passion and commitment to the brand is as strong as ever. In an interview included in this episode, the Olekseks spoke about their transition from Wall Street analysts to bagel entrepreneurs, the role that the TV pitch competition "Shark Tank" had on the brand's genesis and its development, how they assessed opportunities to scale the brand and why they said "yes" to everything. They also explained why cold-emailing works and how to do it effectively, why investing in PR has been crucial to the brand's success and why the timing was right to sell the company. Show notes: 0:44: Nick & Elyse Oleksak, Co-Founders, Bantam Bagels -- The Oleksaks spoke with Taste Radio editor Ray Latif and offered an eye-popping estimate of how many mini bagels they've produced over the years, discussed the notion that entrepreneurs only work for themselves, how they validated the concept and why scaling beyond their home market of New York City required a significant investment in marketing and PR. They also discussed their process for finding a co-manufacturer, how QVC became Bantam Bagels first wholesale partner, why "fake it till you make it" doesn't hold water "unless you deliver on what you're promising," the remarkable story about how they initially connected with a Starbucks buyer and how they proved their value and commitment to the coffee giant. Later, the Oleksaks explained why they have no regrets about selling 25% of the company to "Shark Tank" judge Lori Greiner and how they identified T. Marzetti as the right acquisition partner. Brands in this episode: Bantam Bagels

This week, we're joined by Ethan Hirshberg, the founder and CEO of Ethan's, a brand of organic wellness shots formulated with functional ingredients, including apple cider vinegar, MCT oil and green tea. Launched in 2017, the brand debuted at Whole Foods locations nationwide and has since added distribution at chain retailers in a variety of channels, including Wegmans, Walmart and Sprouts. In an interview included in this episode, Hirshberg, whose father is Stonyfield Farm co-founder Gary Hirshberg, spoke about why launching Ethan's was about "solving a program," the importance of "being nimble responsibly" and why the company is "maniacally obsessed with customer feedback." He also discussed how core values are incorporated into the brand's products and communicated to consumers and what he views as Ethan's biggest advantage over larger and more established competitors. Show notes: 0:37: Ray Needs A Flowbee. Perhaps It Will Arrive In His Virtual Mailbag? -- The hosts riffed on Ray's tousled hair and review and respond to questions posed by listeners over the past week, including ones about funding, CBD, ingredient suppliers and field marketing. They also reflected on an old AT&T ad, chatted about a few upstart brands, including a zaatar company and encouraged the audience to continue sending in questions and suggestions for content. 10:51: Ethan Hirshberg, Founder/CEO, Ethan's -- Hirshberg spoke with Taste Radio editor Ray Latif about growing up in the food and beverage industry, lessons learned from father and other mentors and his experience working at coconut-based food and beverage company Harmless Harvest. He also discussed the company's relationship with Whole Foods, why the company decided to focus on shots and how the past two years have been primarily about frequent and fast iteration and tweaking. Later, he explained the importance and hierarchy of its core values of organic, glass and functionality, how Ethan's educates consumers about usage and drinking occasions and how the company evaluates opportunities to innovate. Brands in this episode: Ethan's, G&Juice, Brewpub Jerky, Wake Up Water, Z&Z

Ben Goodwin and David Lester admit that they've taken on a massive challenge. And that's just the way they wanted it. The founders of Olipop, a brand of sparkling beverages made with prebiotics, botanicals and plant fiber and featuring classic flavors like root beer and cola, Goodwin and Lester promote the products as "the healthy alternative to soda," a tagline that takes direct aim at legacy carbonated soft drinks. "For better or worse, we do seek out those challenges," Lester said in an interview featured in this episode. "It often feels like the most meaningful or impactful thing we can do." Goodwin added: "If there's something worth doing from a scientific or consumer health perspective, it's worth doing at scale." Olipop is the second beverage venture founded by Goodwin and Lester, who previously co-founded Obi, a probiotic-infused soda brand designed to appeal to mainstream consumers; Obi was acquired in 2017. Amid growing distribution along both coasts, Olipop has caught the attention of investors who have fueled its development via a $2.5 million seed round in 2019 and a $10 million Series A round in January. As part of our conversation, Goodwin and Lester spoke about how Olipop was conceived, how they communicate functional ingredients to consumers, why the brand is resonating beyond natural channel retailers and how lessons from their experience with Obi are incorporated into their current business strategy. Show notes: 0:44: David Lester & Ben Goodwin, Co-Founders, OLIPOP -- In a call with Taste Radio editor Ray Latif, Goodwin and Lester spoke about the history of their partnership, the complementary nature of their skill sets and the mission and development of their first brand, Obi. They also discussed the importance of "adaptive, hungry thinking and action," why they describe the beverage industry as "business on expert mode," and their belief that soda offers the broadest opportunity to deliver digestive health benefits to consumers. Later, they explained their approach to branding, how Olipop's package design has fueled trial, why educating consumers about the products' health benefits is not a priority, why they're not interested in non-soda drinkers and why who you're working with is as important as what you're working on. Brands in this episode: Olipop, Halo Top, Beyond Meat

Hilary McCain, founder and CEO of CBD-infused sparkling water brand Sweet Reason, describes the nascent market for legal cannabis-centric products as "a once in a generation opportunity" for entrepreneurs. As part of an interview included in this episode, McCain noted that while the surge in consumer interest for CBD will benefit many early-stage companies in the space, the long-term success of her brand will be rooted in its resonance with consumers. "We are really focused on building a brand around being 'curators of calm,' she said. "It's never been more relevant than in today's day and age. In my mind, CBD is in the same trend as meditation, mindfulness, self-care; that's the lane we're playing in." Launched in 2018, Sweet Reason is aligned with New York-based distribution heavyweight Big Geyser and sold in hundreds of chain and independent retail locations in the metro market and Los Angeles. The company has also attracted a number of influential investors and advisors; in July 2019, Sweet Reason raised $2.5 million in a seed round led by venture capital firm Lerer Hippeau and recently brought on veteran beverage executive Hal Kravitz to support its continued development. As part of our interview, McCain spoke about early roadblocks in the development of Sweet Reason, her perspective that beverages are the best delivery format for CBD and how she communicates functional claims. She also discussed strategizing for the future in an unclear regulatory environment and how she's curated her pitch to investors. Show notes: 0:33: WFH? Good Thing We Have National Cocktail (Every) Day. #Goals -- The episode's hosts discussed how they stayed focused while working from home, setting up a "virtual water cooler" for your organization and why it's important for brands to create meaningful content that's authentic to their values. They also noted conversations with a few entrepreneurs about how their respective businesses are doing amid the current situation. 10:51: Hilary McCain, Founder/CEO, Sweet Reason -- Taste Radio editor Ray Latif spoke with McCain about her career experience prior to launching Sweet Reason, why she became "obsessed with CBD beverages" and why the company is spending significant resources to teach consumers about the ingredient. She also discussed how the brand is attempting to own a distinct message about the benefits of CBD, her involvement in lobbying efforts to achieve GRAS status for CBD in food and beverages and how she convinced Lerer Hippeau, an early-stage venture capital fund notable for early investments in Warby Parker and Casper, to invest in the brand. Brands in this episode: Sweet Reason, Campari, Tip Top Cocktails, Cocchi Americano, Luxardo, Cece's Veggie Co., Core Foods, O2, Smooth Pops, Baaz Bites

If you've ever seen an episode of ESPN's "SportsCenter," chances are that John Brenkus is a familiar face. The Emmy award-winning host and producer of "Sport Science," a series that examines exceptional athletic performance through the lens of data and scientific research, Brenkus was recently announced as the Chief Brand Officer of natural energy drink brand Kill Cliff. According to the company, the role "will build upon the science in its products and elevate the brand among athletes and consumers." In an interview included in this episode, Brenkus, who is also the author of The New York Times bestselling book "The Perfection Point," spoke about the origins of his work and why after dozens of offers to partner with other drink brands he chose to align with Kill Cliff. He also discussed his process for evaluating functional ingredients, in particular CBD, navigating potential pitfalls in consumer education and addressing gaps in sports nutrition. Show notes: 1:17: John Brenkus, Creator, "Sport Science" & Chief Brand Officer, Kill Cliff -- Brenkus spoke with BevNET managing editor Martín Caballero about growing up in the Washington D.C. area and how he merged his passion for sports with science, leading into his foray into television and the development of his career. He also discussed the evolution of athletic performance in amateur and professional sports, what inspired him to align with Kill Cliff and why he describes the brand as a "game changer," how humans process natural versus artificial ingredients and his perspective on competition in the energy drink space. Later, he explained why the ideal Kill Cliff consumer is someone who can make "better decisions," why he believes that CBD has "a really bright future" and how the company is gathering data and research about the ingredient. He also spoke about how he evaluates claims of "rapid hydration" and those associated with MCT oil and the importance of consistent sleep for everyday health. Brands in this episode: Kill Cliff, Red Bull, Monster Energy, Rockstar Energy, Hydrant, Liquid I.V., SOS Hydration

This week's episode focuses on ways that the BevNET and NOSH teams are working with entrepreneurs to support their businesses during these uncertain times, and also includes an interview with Candice Crane, founder/CEO of botanical drink brand Petal Beverage, who spoke about how she is navigating a challenging environment for small food and beverage companies. Founded in 2017, Petal has won plaudits for its organic sparkling beverages which are formulated with a range of botanical essences, including rose water, lychee and elderberry, among others. The brand is distributed in 1,000 locations, including at Gelson's, Jimbo's, Albertsons and Cost Plus World Market. As part of our interview, Crane spoke about her foray into the beverage industry, identifying the brand's core consumer and how the company is leaning into its digital marketing strategy amid an evolving retail landscape. Show notes: 1:07: Let's "Hangout" For A Beer Or Coffee -- The episode's hosts spoke about how some brands are managing their businesses during the current and also encouraged entrepreneurs and brand executives to reach out to the BevNET and NOSH teams for a virtual meeting to discuss business strategies and planning or just to check in for a beer or coffee. They also offered suggestions on how to pitch news, ways to amplify trade communication (email us at [email protected]), how to enjoy cocktails with your kids and a few notable snack and beverages brands that helped keep the team nourished over the past week. 15:34: Candice Crane, Founder/CEO, Petal Beverage -- Crane spoke with Taste Radio editor Ray Latif about her family's history of entrepreneurship, her inspiration for launching Petal and key takeaways from the brand's initial test in the Chicagoland market. She also discussed how the company incorporates influencer content into its digital marketing, how Petal is adjusting its 2020 retail strategy and why she believes that food and beverage companies have "an obligation to do well." Brands in this episode: Petal Beverage, Herb & Lou's, Unite Food, The Naked Baker, Simply 7, Whisps, Brewer's Crackers, Lyre's, Better Booch, Maple Mama, Shroom Shot

There's an inherent connection between the last name Musk and Tesla. And while Kimbal Musk, brother of Elon Musk, is a founding board member of the electric car company, his focus is firmly on the future of food. Musk is the co-founder and chairman of three companies -- The Kitchen Restaurant Group, Big Green and Square Roots -- each designed to support his overarching mission of "real food for everyone." The ambitious goal is anchored in urban farming, food literacy projects for children and a restaurant chain focused on accessible, healthy meals and snacks. In an interview included in this episode, Musk spoke about the roots of his mission and how each of his ventures is contributing to the advancement of the food system. Show notes: 1:07: Kimbal Musk, Co-Founder & Chairman, The Kitchen Restaurant Group/Big Green/Square Roots -- In a call with Taste Radio editor/producer Ray Latif, Musk discussed how a life-changing accident shaped his perspective on food culture, why he designed his restaurant chain Next Door American Eatery to be "everyman's joyful restaurant" and how the company incorporates trust and authenticity into its menu. He also spoke about the critical role of taste in convincing consumers to eat healthier food, educating children about "real food" through schoolyard "learning gardens," and how "Plant A Seed Day" is at the core of his overarching mission. Later, he explained the origins and focus of his urban farm company Square Roots, why he believes in a future where all people can access produce grown within a few miles of their homes and his involvement with electric car manufacturer Tesla and private rocket company SpaceX. Brands in this episode: Square Roots, Impossible Foods, Gotham Greens, Beyond Meat, Memphis Meats

When assessing the long-term potential for trendy product concepts, Mark Alexander, the CEO of fast-growing skyr brand Icelandic Provisions, uses a "warm" analogy. "Paper fire burns really bright, and then it's out before you know it," Alexander said in an interview included in this episode. "A wood fire is going to last and burn for a while. That's how we look at things: is this [trend] a paper fire or a wood fire?" Following a nearly 30-year career at the Campbell Soup Company, Alexander joined Icelandic Provisions in February 2019. A brand of traditional Icelandic skyr, Icelandic Provisions launched in 2016 and has tapped into growing demand for high-protein, low sugar cultured dairy. The company's products, known for rich flavor and velvety texture, are sold in over 10,000 locations nationwide, including Whole Foods, Wegmans and ShopRite. As part of our conversation, Alexander spoke about his transition from Campbell to Icelandic Provisions, lessons and takeaways from working at a CPG conglomerate that he's incorporated into his current role and how the skyr company navigates consumer demand for premium and affordable offerings. Show notes: 1:05: Elevators In Studios, Major Raises & Vegan Pork Rinds -- The episode's hosts opened the show with a chat about BevNET's Elevator Talk Livestream, which gave brand founders and CEOs and opportunity to be interviewed live via remote video and discuss new products and brand updates that they would have been featuring at Expo West 2020. They also spoke about recently completed funding rounds for sparkling water brand Spindrift and non-alcoholic beer company Athletic Brewing and munched on a new line of vegan pork rinds. 8:40: Mark Alexander, CEO, Icelandic Provisions -- In a call with Taste Radio editor Ray Latif, Alexander discussed his ambition to become the CEO of a company, the most rewarding and challenging aspects of working at a food conglomerate and what drew him to Icelandic Provisions. He also spoke about the steepest part of the learning curve in leading an entrepreneurial brand, why the industry is seeing greater numbers of big company CPG executives migrating to entrepreneurial brands, how hype affects emerging trends and how Icelandic Provisions responds to consumer backlash to added sugar. Brands in this episode: Icelandic Provisions, TeaRiot, Bobo's, Sol-ti, Ayoba-Yo, Greenbelt Craft Kombucha, The Good Bean, Spindrift, Athletic Brewing Co., Beanfield's, Snacklins, Clif Bar, Pepsi, Campbell's

Following a recent evolution in its branding, Dang Foods co-founder/CEO Vincent Kitirattragarn says his company is well-positioned to tap into what he believes is one of the most overlooked and influential demographics in the U.S.: Asian-Americans. Best known for its sweet and savory coconut chips, Dang Foods was launched in 2012 by Kitirattragarn and his brother Andrew . Since its debut, the company has expanded its product portfolio to include rice chips and a fast-growing line of keto-certified snack bars made with Asian-inspired flavors. The brand is represented in over 13,000 retail locations nationwide, including at Kroger, Target and Whole Foods, where its bars are the top-selling brand in its category, according to Dang. Earlier this year, the company repositioned itself as an "Asian-American snack brand," a move that Kitirattragarn said will enhance sales and help it attract new consumers from a community that he described as "perfect when designing a brand." "It's the highest income consumer, it's the consumer with the highest levels of education, most likely to be organic eaters, most likely to be vegetarians, and nobody's speaking to that consumer," Kitirattragarn said in an interview included in this episode. "This positioning is something that we can fully, authentically own." In our conversation, Kitirattragarn spoke further about the company's origins and how Dang communicates its brand story across product lines. He also explained why he keeps a tight grip on the company's innovation strategy and discussed its relationship with investment firm Sonoma Brands. Show notes: 2:00 Vincent Kitirattragarn, Co-Founder/CEO, Dang Foods -- Taste Radio editor Ray Latif spoke with Kitirattragarn about how college classmates spurred his foray into entrepreneurship, the history behind the name, the evolution in its branding and whether its current positioning could have existed when it first launched. He also discussed Dang's product mix and why entrepreneurs have to be "excited by [their] own innovation," why "category size is super important" in new product development, how investors were skeptical about his decision to launch a line of snack bars and how he proved them wrong. Later, he spoke about what Sonoma Brands and Krave Jerky founder Jon Sebastiani brings to the table as an investor, how his leadership style has changed over the years, building company culture through core values and his work with the JEDI Collaborative, a non-profit group that promotes diversity and equality within the CPG industry. Brands in this episode: Dang Foods, Krave Jerky, Smashmallow

In this episode, we're joined by William Siff, founder and CEO of Goldthread, an innovative brand of plant-based tonics formulated with herbs, spices and adaptogens. A clinical herbalist, ethnobotanist and licensed acupuncturist, Siff launched the company in 2016 as an extension of his apothecary and herb farm in Western Massachusetts. A pioneer in the emerging category of adaptogenic beverages, Goldthread's products are designed to "restore, refresh and invigorate our mind, body and soul." The brand is distributed at natural and conventional retailers nationwide, including Target which recently added Goldthread to 970 of its locations. In an interview included in this episode, Siff spoke about his background as a natural health practitioner and how his experience led to the creation of Goldthread. He also discussed why building the brand was akin to "inventing the category," effective methods for driving consumer education and brand awareness, defining metrics for success and how the company incorporates ingredient trends into its innovation strategy. Show notes: 0:50: Thoughts On An Expo-Less Week (At Least We Have Churro Ice Cream) -- The hosts reflected on the postponement of Natural Products Expo West 2020 and how exhibitors that planned to feature new products and brand updates at the annual event can share the news with BevNET and NOSH. They also chatted about how texting has become a useful tool for communicating with the editorial team, chomped on plant-based ice cream and reiterated that sharing snacks is always welcome. 10:25: William Siff, Founder/CEO, Goldthread -- Siff spoke with Taste Radio editor Ray Latif about his foray into the beverage industry and why he viewed packaged drinks as "a model that could scale our overall efforts" to "get as many herbs, spices and adaptogens into as many people's bodies as possible." He also discussed key benchmarks that the company has reached, why demos and its "Plant Venture" events have been essential to the brand's development and how he works with retailers to add more adaptogenic drinks to their shelves. Later, he explained why refreshment is a key selling point for Goldthread and why he believes that schizandra berry will emerge as the next "big" functional ingredient. Brands in this episode: Goldthread, Fuze, Nos, BodyArmor, Core, Adrenaline Shoc, Cali'flour Foods, Ripple Foods, Van Leeuwen, Halo Top, UnReal, From The Ground Up

Twelve years ago, Ben Van Leeuwen launched his small-batch ice cream brand in the midst of a recession. An economic downturn is perhaps not the ideal time to start a company, yet the circumstances helped establish one of the core elements of his business strategy: a thorough examination of every cost. "Dig into every single expense, and ask yourself: 'Is this really serving our customer?' Van Leeuwen said in an interview included in this episode. "That's the most important thing. If it's not serving the customer, then don't do it." That principle has been essential to running a lean and profitable company and key to its growth. Van Leeuwen Ice Cream has evolved into a sprawling brand with 22 ice cream shops in New York and California and a wholesale pint business with more than 1,500 accounts across the U.S. As part of our conversation, Van Leeuwen spoke about why he started an ice cream brand alongside his brother and future wife, how New York City's culture impacted its development and why the company didn't raise money for its first 11 years. He also shared his perspective on how Van Leeuwen has bucked the trend toward healthy eating, promoting brand pillars through packaging, the synergistic relationship between its stores and wholesale business and whether he's open to selling the company down the road. Show notes: 2:04: Ben Van Leeuwen, Co-Founder/CEO, Van Leeuwen Ice Cream -- Taste Radio editor Ray Latif met with Van Leeuwen in New York City where he spoke about how a summer job in his teens and traveling around the world led to and influenced the creation of Van Leeuwen Ice Cream, as well as the upside to working with his family and why he rejected advice to use inferior ingredients in his products. He also discussed the advantages and disadvantages of operating in New York City, why the company stopped co-manufacturing early on and built its own production facility, why 'running lean was just the default" and the reason that he and his co-founders decided to accept outside capital. Later, he explained why minimalism was the goal in its package design, the keys to the brand's popular vegan varieties and how he stays in shape despite being the CEO of an indulgent ice cream brand. Brands in this episode: Van Leeuwen Ice Cream, Michel Cluizel

This week, we're joined by Tommy Kelly and Salim Najjar, the co-founders of Sound Brands, a fast-growing company that markets carbonated, unsweetened iced teas and tea-infused sparkling waters made with herbal and botanical ingredients. Launched in 2015, Sound has been at the forefront of an emerging market for sparkling teas. Hailed by Bon Appetit magazine as "The New LaCroix," Sound products are primarily distributed in the Northeast and Mid-Atlantic and also available at several chain and independent retailers across the U.S. During our interview, Kelly and Najjar explained that while they've made several costly mistakes over the years, their perspective that "a failure is really a lesson if looked at properly" has been essential to the brand's development. "The first year, I'd probably classify it as a bunch of failures, from spending way too much money on an initial product, to spending way too much money on an outsourced sales team," Najjar said. "They all led us to where we are… and our current strategy, in terms of spending money and how lean we are." Also within our conversation, Kelly and Najjar discussed Sound's origins and overarching mission, how complementary skill sets have supported their working relationship, why getting up to speed on industry terminology is critical for early-stage entrepreneurs, how to avoid common pitfalls, and how corporate sales have been a boon for the brand. Show notes: 0:40: It's All About Popcorn & Pickle Salsa, #CBDMike and Eating Your Veggies at Expo -- The episode began with a chat about John Craven's West Coast extravaganza and Mike Schneider's kombucha-soaked visit to London, and discussion about recent office visits from fresh pickle and CBD snack entrepreneurs. The hosts also riffed on a few products sent to the office, including premium popcorn, non-alcoholic spirits and cocktail mixers, and shared tips for a successful experience at Expo West 2020. 18:00: Tommy Kelly and Salim Najjar, Co-Founders, Sound Brands -- Taste Radio editor Ray Latif met with Kelly and Najjar at Sound HQ in Manhattan for a conversation that began with their transition from nuclear power plant engineers to beverage entrepreneurs, how they identified white space for a sparkling tea brand, why they eschewed added natural flavors and sweeteners and a critical error in the company's original name. They also spoke about the trials and tribulations of their first year in business and why it was costly to hire retail consultants without having a clear go-to-market strategy, the importance of defining brand positioning, why it took years to make their first hire and how their retail strategy has evolved, particularly in Sound's home market of New York City. Later, Kelly and Najjar explained how corporate sales have become a key component of the company's overall business strategy and why they regret being hard on themselves during challenging times for the brand. Brands in this episode: Sound Brands, Nora's Snacks, Belgian Boys, From The Ground Up, Maya Kaimal, Jarr Kombucha, Pip & Nut, Grillo's Pickles, Farmhouse Culture, Big Swig, Alta Goods, [Popped] Artesian Popcorn, Lyre's, Seedlip, GT's Kombucha, WithCo Cocktails, Sir Kensington's

When Marco Canora opened the first Brodo location, a takeout window housed within his acclaimed New York City restaurant Hearth, he believed he was at the forefront of a new category of sippable bone broths. He was on to something: the launch of Brodo sparked broad interest in bone broth, positioned to consumers as a comforting drink and a convenient source of nutrition. In the following months, new bone broth cafes and packaged brands began appearing across the U.S. Yet while emerging categories often benefit from an expanding shelf set, Canora, an award-winning chef who's helmed some of New York's most admired eateries and been featured on several popular cooking shows including "Chopped" and "Top Chef," has some misgivings about product quality. There's a right way to make bone broth, he believes, one that involves patience, care and premium ingredients. It may cost more to produce at scale, but Brodo lives and dies by its high standards. "I've always been the 'slow and steady wins the race' kind of guy," Canora said in an interview included in this episode. "And as long as I'm enjoying the process, I think the most critical and the most important thing about the path is that we each pop out of bed every day and we're excited and proud about what we're making." That principle has guided Brodo's development since its launch in 2014. The company has expanded to six retail storefronts in New York City -- all profitable, according to Canora -- and distributes frozen bone broth in quarts and pints to independent and chain retailers, including Whole Foods, across metro New York. As part of our conversation, Canora and Brodo CEO Andrew Garner discussed the origins of the brand, how timing and location played into its early success and the company's foray into packaged products. They also spoke about Brodo's consumer education strategy and why Marco believes that the steepest part of the learning curve in the business of consumer packaged goods is also its most frustrating. Show notes: 2:04: Marco Canora, Founder & Andrew Garner, CEO, Brodo -- Canora and Garner sat down with Taste Radio editor Ray Latif for an expansive conversation that began with Canora's background as a chef, how his unhealthy lifestyle led him to bone broth and how Garner, a former health care and Coca-Cola executive, joined Brodo as its CEO. Canora also explained why he describes Brodo products as "beverages" and not "soup," how the company communicates its value proposition to consumers, determining the right format and package size for the brand and how he attempts to use his influence as to support the development of better-for-you food brands. Later, Canora and Garner discussed the role of Brodo's storefronts as a gateway to its packaged products, the challenge of merchandising in the frozen food aisle, why Canora laments traditional routes to market, the impact of growing interest in plant-based diets on Brodo's business model and the dream scenario for the company's future. Brands in this episode: Brodo, Rind Snacks, Health-Ade, Starbucks, Knorr, Shake Shack

The brand may be called Belgian Boys, but a self-described "Chief Belgian Girl" conceived its thoughtful business strategy. Anouck Gotlib is the CEO of Belgian Boys, which markets a range of authentic European breakfast foods and sweet snacks, including liege wafels, crepes, pancakes and stroopwafels. Launched in 2014, the brand is represented in a variety of retail channels and chains, including Target, CVS, Whole Foods and Costco. Gotlib joined Belgian Boys as its head of marketing in 2014 and played a central role in developing the brand's whimsical aesthetic and package design. Since becoming CEO in 2018, she has positioned Belgian Boys as one of familiar indulgence, expanding and curating the product line with delicious foods that are easily understood and appreciated by American consumers. In an interview included in this episode, Gotlib explained that while the brand's positioning has been key to its retail strategy, it's only part of the equation. "What's really important is that you really understand what's on [a retail buyer's] shelves," she said. "You need a strategy. You need to make sure that what you sell to the retailer makes sense for the retailer. Walk the aisles of the supermarket, walk by the register and find out who's there. What are they buying? Why are they buying it? This way you can relate to the buyer and together with the retailer set your brand up for success." Also within our conversation, Gotlib also spoke about the formation of Belgian Boys and how her background in fashion influenced the brand's identity and continues to play a role in her management style. She also discussed how Costco has become a key retailer for incubating new products, best practices for effective merchandising and how Belgian Boys landed a deal with JetBlue. Show notes: 0:40: The Expo Edge, Argentine Booch & The Baaaaaad Guy -- The episode opened with banter about a popular song by Billie Eilish, why coffee foam and kombucha are trending in Argentina, tips for an optimal Expo West experience (Attendees: Exhibiting new products? Got news to share? Tell BevNET and NOSH) and whether vegan might be fading as a marketing term. 18:00: Anouck Gotlib, CEO, Belgian Boys -- Gotlib met with Taste Radio editor Ray Latif at BevNET's office in New York City and kicked off their conversation with some background on Belgian Boys, including the origin of mascots "Skinny and Chubby'' and how a mustache has become a key element in branding and marketing initiatives. She also explained why Belgian Boys is designed to be "a household staple for indulgence, quality and taste," the evolution of its product assortment, testing new products via private label, and why the brand and Special K cereal are likely to be seen in the same shopping cart. Later, Gotlib discussed her initial meeting with a JetBlue buyer and the lengthy process of getting the brand's cookies on board, why she believes there's a big opportunity for breakfast foods and how Belgian Boys is expanding its presence in Walmart. Brands in this episode: Belgian Boys, The Lab Coffee Roasters, Starbucks, Piettelli Vineyards, Bendita Kombucha, Beyond Meat, BrightFox, RxBar, BluePrint, Perfect Bar, High Peaks, Tofurky, Moocho, Special K, Pretzel Crisps

Gotham Greens co-founder and CEO Viraj Puri recognizes that the company's proprietary farming technology is critical to its ability to operate a network of greenhouses with a combined 600,000 sq. ft of growing space. However, in an interview included in this episode, he explained that Gotham Greens' workforce holds the key to its mission of "transforming how and where fresh produce is grown." "Technology is an incredibly important asset, but our people are a larger asset," Puri said in an interview included in this episode. "Because you can buy very sophisticated technology, but you still need people to optimize it and run it well. As much as we're growing plants, we're also cultivating people. That's been a huge learning experience." Self-described as a "fresh food company farming with the future in mind," Gotham Greens helped usher in a new era in the business of indoor greenhouse agriculture. Launched in 2009, the company has built and operates eight ecologically sustainable greenhouse facilities in cities including New York, Chicago, Baltimore and Providence. Gotham Greens produces a range of hydroponically grown packaged leafy greens and herbs, including butterhead lettuce, arugula and Thai basil, along with branded pestos and dressings, and distributes to over 30 states. As part of our conversation, Viraj Puri spoke about the company's genesis, its ambitious mission and multifaceted business model, the evolution of the Gotham Greens brand, including its product and innovation strategy, best practices for working with local governments and leaders and what's next for the future of the company. Show notes: 2:26: Viraj Puri, Co-Founder/CEO, Gotham Greens -- Taste Radio editor Ray Latif met with Puri at Gotham Greens' rooftop greenhouse on top of the Whole Foods Market in Gowanus, Brooklyn, where he spoke about his background prior to co-founding the company, how basil helped inspire him to launch Gotham Greens and the process of crafting a business plan. He also discussed how he defines and communicates 'local' as a marketing term, why the company is focused on farming greens and why the produce is not USDA certified organic. Later, he explained why cold calling the offices of local governments has been effective in landing meetings with municipal leaders, discussed Gotham Greens' relationship with Whole Foods and other major retailers and the company's expansion plans. Brands in this episode: Gotham Greens

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