Taste Radio

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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