Taste Radio

What will 2019 hold for funding, innovation, and emerging categories in the food and non-alcoholic beverage industries? In this episode, BevNET and NOSH editors offered their predictions on how they see the business of food and beverage evolving over the next 12 months. Also in this episode: an interview with Danny Grossfeld, the founder of HotShot Coffee, a brand of canned coffees that are served hot. Grossfeld was inspired by a trip to Japan where warmed beverages are commonly sold in vending machines throughout the country. In our conversation, we discussed the opportunities and challenges in bringing an international food/beverage concept stateside, his experience on Shark Tank and how he's incubated HotShot in non-traditional retail channels. Show notes: 0:53: Review and Reward -- A call to action! Rate and review Taste Radio Insider on iTunes, let us know that you did by sending an email to [email protected], and we'll send you a brand spanking new Taste Radio t-shirt. It's soft and high quality and you'll be the envy of all of your fellow entrepreneurs. The hosts also discussed upcoming travel in January for the Taste Radio/BevNET/NOSH teams, including visits to Bend, Ore., Sonoma County and San Francisco, where we'll be attending the 2019 Winter Fancy Food Show. They also examined a recent rebrand and new product from Nomad Trading Co. 11:00: Trendspotting for 2019 -- In a series of short interviews, John Craven, Carol Ortenberg, Martín Caballero and Jeff Klineman shared their perspective on factors that could shape the food and beverage industry in 2019, including the continued emergence of cannabis, the environment for funding and M&A, plant-based brands, global flavors and micro-diets. 31:23: Interview: Danny Grossfeld, Founder/CEO, HotShot Coffee -- Grossfeld discussed the origins and development of HotShot Coffee, which is merchandised in heating cabinets that warm the cans to 140 degrees and sold in a mish-mash of convenience stores, sporting venues, movie theaters; the brand also has a presence at Cirque du Soleil. He also explained why it took six years and $2 million to launch HotShot, which debuted in 2015 -- the same year he presented the brand on the ABC reality show Shark Tank. Brands in this episode: Nomad Trading Co., Bai, Oatly, Quaker Oats, Starbucks, Califia, Brew Dr. Kombucha, Humm Kombucha, GT's Kombucha, Revive Kombucha, Peet's Coffee, HotShot Coffee

"I'm starting a new category." It's a familiar refrain often heard in the food and beverage industry, even if most times what's spoken isn't necessarily true. But in the rare cases in which an entrepreneur is indeed breaking new ground, the challenges are plentiful. GT Dave, the founder of GT's Living Foods and a pioneer in packaged kombucha, has experienced firsthand the difficulties of introducing an entirely new category to the market after launching his brandin 1995. For years, GT's was the singular bottled kombucha brand and paved the way for what is now a thriving category that includes dozens of players. Reflecting on the first few years of his business in an interview included in this episode, Dave said that entrepreneurs should carefully consider consumer needs before launching a product that sits outside the lines of traditional food and beverage categories. "To me, looking back, the questions that need to be answered to define and determine if you're creating a new category [are], 'What is it that the consumer needs and wants?' and 'Why are they not getting it?' and 'How am I, the company, the brand owner, the pioneer… going to satisfy that need?' he said." Dave also discussed why being an "artistic sponge" supported GT's development,spoke about his approach to working with competitors and emphasized the importance of authenticity in and around the bottle. Also in this episode: an interview with Karen Nation, the founder/CEO of no-bake protein bar mix brand Creation Nation, which was victorious in NOSH's Live Pitch Slam 5. Nation spoke about the genesis of her early-stage brand and experience in the competition. Show notes: 2:20: Pitch Slam Food For Thought -- The hosts humbly asked listeners to please rate and review Taste Radio Insider on iTunes. They also reflected on NOSH Live Winter 2018's Pitch Slam competition, which was held on Nov. 30 in Santa Monica, discussed Mike's evil dentist, and thanked the founders of Nectar CBD Drink and Enduraphin for visiting BevNET HQ earlier in the week. 16:27: Interview: GT Dave, Founder/CEO, GT's Living Foods -- Dave sat down with BevNET's John Craven and Mike Schneider for an interview recorded at the headquarters of GT's Living Foods in Vernon, Calif. As part of their conversation, Dave spoke about the early days of introducing kombucha to consumers and the milestones that helped chart his entrepreneurial journey. He also opined on the pitfalls of criticizing your competition and discussed the company's innovation strategy, which includes a new line of CBD drinks. 41:23: Interview: Karen Nation, Founder/CEO, Creation Nation -- About an hour northwest of Vernon, Calif., you'll find Calabasas, a quiet celebrity haven that's also home to Creation Nation, an upstart brand of protein bar and bite mixes. Creation Nation was the winner of NOSH Live's Pitch Slam 5, having bested five other emerging and better-for-you packaged food brands in the competition, Shortly after her big win, Nation sat down with BevNET CMO Mike Schneider and spoke about what she's learned about her consumers, her go-to-market strategy, surprises about being a CPG entrepreneur, and preparation for the Pitch Slam. Brands in this episode: GT's Kombucha, Creation Nation, Bumble & Butter, Spudsy, Tiny Giants, Kotatsu (formerly Punk Rawk Labs), Olyra, Nectar CBD Drink, Enduraphin, Odwalla

Humm Kombucha co-founder and CEO Jamie Danek says that after several years and lots of practice, she's finally become a good listener. Danek admits that during her first few years at the helm she had a talk first, listen second approach to leadership, and, as a result, struggled as a manager. She eventually realized that for Humm to grow, she needed to evolve from being what she described as a "solopreneur," who constantly put her voice ahead of others, into an attentive leader. "Listening is the number one thing you can do as a CEO or a leader," she said in an interview included in this episode. "Listening to your staff, listening to your partners, listening to your investors -- just listening." That change in leadership style helped accelerate the rapid rise of Humm into one of the top brands in the red hot kombucha category, with sales more than doubling last year. In the following interview, we spoke with Danek about the steps she took to support her development while growing into the role of CEO. We also explore why launching the brand during a recession actually worked, how Humm was incubated within its hometown of Bend, Ore., and why relationships were key to its landmark deal with Target, one that made Humm just the second kombucha brand with a national distribution footprint. Show notes: 2:38: Interview: Jamie Danek, Co-Founder/CEO, Humm Kombucha -- Recorded at BevNET Live Winter 2018, Danek sat down with BevNET's Ray Latif for a wide-ranging conversation that explored her transition from a career in recruiting to co-founding Humm Kombucha and the role that Bend, Ore. played in her journey. Danek also discussed how she and co-founder Michelle Mitchell divided responsibilities, how her leadership style has evolved over the years and the four core values and three pillars that guide Humm. She also spoke about her growing concern with kombucha made from concentrate and how Humm landed a deal with the NFL's Seattle Seahawks. Brands in this episode: Humm Kombucha

Aloha, a brand of organic, plant-based protein bars and powders, almost said goodbye to the market. Serial entrepreneur Constantin Bisanz created the company in 2014 with grand aspirations to democratize access to organic, healthy and better-for you food. At launch, the brand's direct-to-consumer platform featured a wide variety of products, including snack bars, elixirs, vitamin supplements and teas, that were promoted as nutritious and made from sustainably-sourced ingredients. Although Aloha came out of the gate with considerable hype and funding and later secured a national distribution deal with Target, the brand's development was stunted by a number of missteps and stumbles that eventually threatened its survival. Enter Brad Charron, who was tapped as the company's new CEO in 2017 and tasked with revitalizing the company and brand. Prior to joining Aloha, Charron had shepherded the turnaround of four sports nutrition brands as the SVP/GM of the Nature's Bounty Company, in addition to previous work experience at Under Armour, Chobani and Kind Snacks. In an interview included in this episode, Charron discussed the challenges facing Aloha, and noted that a lack of focus was chief among its problems. "If you try to bite off more than you can chew, if you not choiceful in the prioritization of your resources, you can find yourself in a heap of trouble quickly," he said. As part of our conversation, Charron discussed his belief that upon his arrival Aloha hadn't yet passed the proof of concept stage, as well as how the brand is refining its product portfolio. He also spoke about his approach to formulating and executing a turnaround strategy for the brand, and why addressing issues with company culture was critical to his mission. Also included in this episode: an interview with Dean Eberhardt and Andrew Markley, the co-founders of HopLark HopTea, a new brand of sparkling, non-alcoholic hop-infused teas. The brand claimed victory in BevNET Live's New Beverage Showdown 16, and in our conversation, we discussed the origins, formulation and positioning of HopTea and what's next for the brand. Show notes: 1:39: Landis Lives! Blurring Lines Amid Scenes of a Showdown -- The hosts welcomed back Jon Landis, who fell ill at BevNET Live and also discussed the final round of BevNET Live's New Beverage Showdown 16 and why it was challenging for the judges to pick a winner. They also spoke about blurring lines among non-alcoholic beverages and beer, cannabis at the conferences, and how BevNET CEO John Craven busted a pinata. Lastly, they thanked Mike Dunford, the co-founder of chocolate beverage brand Coco Metro and Patrick Tannous, the co-founder/president of tea company Tiesta Tea for visits to BevNET HQ and noted that the Nov/Dec 2018 issue of BevNET magazine, which includes features on kombucha, hard cider and dairy alternatives, is now available online. 16:44: Interview: Brad Charron, CEO, Aloha -- Charron joined BevNET's Ray Latif for an interview recorded in the Taste Radio studio in Watertown, Mass. where he discussed the process of reinvigorating Aloha, which had been mired in problems before he joined the company in 2017. Among the topics discussed: Aloha's complicated mission, why he decided to focus on selling powders and bars, changing company culture to achieve "a team of equals," lessons from Chobani founder Hamdi Ulukaya and Kind Snacks founder Daniel Lubetzky. 36:53: Interview: Dean Eberhardt and Andrew Markley, Co-Founders, HopTea -- Victorious in New Beverage Showdown 16, HopTea beat out 11 other early-stage brands over the two-day competition, which was held on Dec. 3 and 4 in Santa Monica. Shortly after their big win, Eberhardt and Markley sat down with BevNET CMO Mike Schneider and spoke about their journey as early-stage entrepreneurs. Brands in this episode: Aloha, HopLark HopTea, Willie's Superbrew, Joybird Wellness, Mother Matcha, Hubble, Riff Cold Brew, Zest Tea, Kiva, EvoHemp, DRNXMYTH, BTL SVC, My B Sweet, Coco Metro, Tiesta Tea, Health-Ade Kombucha, Chobani, Kind Snacks, Under Armour

Organic snacks are commonplace these days, but that wasn't the case just a few years ago. Nicole Dawes is one of a handful of entrepreneurs who helped who helped usher in the current golden era for organic products, having launched Late July, a brand of organic tortilla chips and crackers, in 2003. During an interview included in this episode, Dawes explained that the company was born of necessity and a heritage of entrepreneurship: at the time, there were no organic crackers, one of Dawes' favorite foods and her father was the founder of Cape Cod Potato Chips, while her mother had once owned a natural food store. Over the past 15 years, Late July has grown to become a staple in the snack aisles of grocery stores across the U.S. and today pulls in over $100 million in annual revenue. Steady growth attracted the attention of snack giant Snyder's Lance, which had been an early investor in Late July and in 2014 acquired a majority stake in the brand. Snyder's Lance was acquired by The Campbell Soup Co. last year. Listen to our full conversation with Dawes, which chronicled her entrepreneurial journey from childhood to her decision to launch Late July Snacks to its eventual sale. She also explained why staying independent early on and maintaining voting control of her company saved it from potential downfall, discussed the keys to a good working relationship with your spouse and told a remarkable story about her first sales call. This episode is presented by Blue Pacific Flavors. Show notes: 3:40: Interview: Nicole Dawes, Founder, Late July Snacks -- Recorded at NOSH Live Winter 2018, Dawes joined us for an interview shortly after a presentation that she gave at the conference. She delves into her family's heritage of entrepreneurship, how she identified an opportunity for organic snacks, and how Late July became a national brand shortly after its first trade show. She also explained why "understanding your velocity is the entire game," discussed the risks of giving up too much equity and spoke about how she navigated her way through a personal tragedy and a problem that could have cost her control of Late July. Dawes also talked about working with her husband and how they delegate family and work responsibilities and the upcoming launch of Nixie, her new sparkling water brand. Brands in this episode: Cape Cod Potato Chips, Late July Snacks, Snyder's Lance, Chatham Village Croutons

In this episode of Taste Radio Insider, we continued our exploration into the evolving food and beverage market in the U.K. from the perspective of two London-based entrepreneurs: Jarr Kombucha co-founder Adam Vanni and Moju Drinks co-founder Rich Goldsmith. Each discussed how they are scaling their brands in the emerging categories of kombucha and cold-pressed juice in the U.K., and what they view as the biggest opportunities for their respective companies. Note that our interview with Vanni came prior to the announcement that beer giant Duvel Moortgat had acquired a 60 percent majority stake in Jarr Kombucha, a deal that he alluded to during the conversation. Also in this episode: the hosts discussed notable moments and presentations from day one of BevNET Live Winter 2018, held in Santa Monica on Dec. 3 and 4. Show notes: 1:41: You Can See The Pacific From Our Room: Recorded at the Taste Radio studio at BevNET Live Winter 2018, BevNET's Ray Latif, John Craven, Mike Schneider and Jeff Klineman riffed on day one of the conference. The conversation included discussion about the semifinal round of New Beverage Showdown 16, notable presentations by GT's Living Foods founder/CEO GT Dave and Fiji Water president Elizabeth Stephenson, a breakout session on CBD beverages, BevNET's Cannabis Forum and our Best of 2018 awards. A big thanks to the sponsor of the Taste Radio studio at BevNET Live, Blue Pacific Flavors, which makes authentic fruit and sweet flavors for global food and beverage brands. 13:45: Interview: Adam Vanni, Co-Founder, Jarr Kombucha -- On location in London, BevNET CEO John Craven sat down with Vanni, who discussed the launch of Jarr and its development and compared the market for kombucha in the U.S. and U.K. He also offered insight into the evolution of the kombucha category, why it's picking up traction in British bars and restaurants and the usage occasions for British consumers. Finally, Vanni addressed capacity constraints for Jarr and funding an expansion of its facility. 25:57: Interview: Rich Goldsmith, Co-Founder, Moju Drinks -- Goldsmith spoke about the founding story for Moju, which was launched in 2015, its product portfolio and brand positioning. He also discussed the evolution of the market for cold-pressed juice in U.K., how the country "cherry picks" and adopts emerging trends from the U.S., and continued challenges in communicating the meaning of cold-pressed. Goldsmith also spoke about British consumers' growing concerns about sugary drinks, differences in U.S. and U.K. palates, and what he views as the biggest opportunity for Moju. Brands in this episode: GT's Kombucha, Fiji Water, Jarr Kombucha, KeVita, Remedy Kombucha, Go Kombucha, Equinox Kombucha, Love Kombucha, J2O, Moju Drinks

As a co-founder of Method, Adam Lowry helped marry ultra-stylish packaging and environmentally friendly cleaning products to create one of the world's most iconic consumer brands. After selling the company in 2015, however, Lowry wasn't content to simply sail off into the sunset. In his next act, he's trying to revolutionize the way people think about dairy alternatives with Ripple Foods, a maker of pea-based protein beverages and foods. Ripple has gotten off to a fast start, having captured the attention of consumers, retailers, and investors -- the company has pulled in $110 million in capital since 2014 -- with an array of innovative and nutritious alt-dairy products such as milks, creamers and yogurts. In an interview included in this episode, Lowry explored the development of both Method and Ripple and how lessons from the former factored into the foundation for the latter. He also shared his perspective on how the funding environment for CPG brands has changed, why it was important to hire a CEO early into Method's life cycle, how the company attracted world-class designer Karim Rashid to its team, and how he manages work-life balance. Show notes: 3:12: Adam Lowry, Co-Founder, Ripple Foods/Method Products -- In a call with BevNET's Ray Latif, Lowry explained how passion for environment led to the creation of Method, how the brand's first meeting at Target didn't go so well (the buyer gave Method "a snowball's chance in hell") and how the company persevered through constant challenges. He also discussed Ripple's mission and its innovative technology, its potential interest in partnerships with large food companies, the brand's edgy marketing initiatives, and why he believes that "raising money is not an indicator of success." Brands in this episode: Ripple Foods, Method Products

Veteran CPG executive Arnold Ventura cut his teeth in food and beverage as the founder of bottled aguas frescas brand Coba. While ultimately unsuccessful, his experience as a beverage entrepreneur laid the foundation for his career, as he went on to take leadership roles at PepsiCo as part of its emerging brands unit and at Califia Farms, where he spearheaded the company's business development and e-commerce divisions. In July Ventura was tapped as the CEO of bean snack brand Beanfields and in an interview included in this episode, he explained how each stop along his career has refined his perspective on business and leadership style. "I think in many ways, it's getting more swings of the bat in different situations and ultimately resulting in confidence," he said. "I can sit here today, make decisions on the fly on a daily basis and it comes from a pattern recognition because [I've] looked at so many different things." The one constant, he noted, is his approach to sales and marketing, which he described as "old school." "Whether it's food or beverage, in our world, in the CPG world, it's a romance industry," he said. "And you win a consumer one bag at a time, one bottle at a time." Listen to our full interview with Ventura which includes his take on the evolution of e-commerce and why product attributes that were once considered "holy grail" are now "table stakes" for brands. He also discussed the importance of ingredient transparency and differentiation being in lockstep. Show notes: 1:48: Whoa, We're Halfway There -- Recording from the Taste Radio studio in the Loews Santa Monica Beach Hotel, the hosts riffed on the recently wrapped Brewbound Live Winter 2018 conference and day one of NOSH Live Winter 2018, which included an expanded Sampling Experience and Expo. Next up… Cannabis Forum and BevNET Live Winter 2018. 8:04: Interview: Arnold Ventura, CEO, Beanfields -- A Stanford MBA and former beverage entrepreneur, Ventura led the business development and e-commerce divisions at Califia Farms prior to joining Beanfields and previously worked at PepsiCo as part of its emerging brands unit. In an interview with John Craven and Mike Schneider, Ventura explores the development of his professional life amid the rapidly evolving food and beverage industries and how lessons gleaned from each role have molded his perspective on business and his leadership style. Brands in this episode: Beanfields, Naked, Izze, Califia Farms, Coba

The first thing you'll notice about AriZona co-founder Don Vultaggio's office is that it's immense. We're talking the size of an average apartment and fashioned with old-school sensibilities; think lots of wood, marble and leather. The second thing you'll notice is the commercial kitchen to the left of the entrance, conveniently staffed by a private chef. The grandeur and amenities are to be expected for the office of a billionaire and one of the richest people in the world. After a few minutes of conversation with Vultaggio, however, it is easy to envision him being just as comfortable in his first office at a beer distribution company that serviced some of the grittiest neighborhoods of Brooklyn. He cut his teeth in that rough-and-tumble world, whose inhabitants are bonded by blood, sweat and tears. And in an interview included in this episode, he explained why AriZona's success and business principles are directly tied to his early career experiences. "Work hard and be consistent," he said. "And consistency is hard to do, because it means you've got to be disciplined in a direction. And you can't give up. Because there are things that [are] successful today that we had to dig deep for." In the following interview, Vultaggio, flanked by his two sons and AriZona co-owners Wesley and Spencer, retraced his steps from his early days as a beer distributor to the development and continuing rise of AriZona, including why he views the tea brand as "an accident." He also discussed how the company has maintained its iconic 99 centpricing model for 26 years, why he views AriZona as "one big incubator," the importance of over-delivering on promises, and why running a business means handling all kinds of problems, even if it means mopping up blood. Show notes: 3:07: Don Vultaggio, Co-Founder/Chairman, AriZona; Wesley & Spencer Vultaggio, Co-Owners, AriZona -- BevNET Managing Editor Ray Latif met with Don Vultaggio and his sons Wesley, AriZona's chief creative officer, and Spencer, its CMO, at AriZona HQ on Long Island for a wide-ranging interview that covered the past, present and future of the company. Among topics of conversation: how AriZona's focus on building efficiencies into its business model has separated it from the competition, why despite never adopting a traditional marketing strategy, the brand's "cultural relevance is stronger than ever," and the company's approach to investing in better-for-you beverages. Don also explained why AriZona "is built to sell drinks, not to sell the business" and how his relationship with golf legend and AriZona partner Jack Nicklaus taught him the value of over-delivering on promises. Brands in this episode: AriZona Beverages

Nik Ingersöll spends a lot of time thinking about ugly bananas. The co-founder and CMO of Barnana, a fast-growing producer of snack foods made from imperfect and misshapen bananas, Ingersöll is responsible for the brand's marketing and design strategy. To put it another way, his job is to get people excited about snacks that might not be the most visually appealing. And he's been lauded for his efforts; Barnana is known for its bold packaging and quirky promotions, which includes the Barnana Car, which, as you may have guessed, is a big banana on wheels. In an interview included in this episode, Ingersöll spoke about how Barnana has won over consumers with an unique style that's focused on grabbing a consumer's attention from the first moment they see the brand and its snacks. "[When] that consumer is going to see that product for the very first time, they're going to see the front of the package," he said. "And if you don't capture that, nothing else matters. Because they'll never pick it up, they'll never put it in the cart." As part of our conversation, Ingersöll also discussed how the company determines what to include on front of packaging, and explained his perspective that brands have to take risks to move the market. He also spoke about how he balances internal feedback about design from investors, board members and co-workers. Show notes: 1:27: New to Nootropics? We Got Ya. -- Please do us a solid and rate Taste Radio Insider on iTunes. And if you're a brand that markets a plant-based turkey, please send us a sample. In the meantime, listen to our conversation with BevNET reporter Brad Avery, who takes us beyond the headlines of two recent articles on nootropic drinks and CBD-infused beverages that he wrote for BevNET.com. 22:23: Interview: Nik Ingersöll, Co-Founder/CMO, Barnana -- Ingersoll, who was honored by Forbes as part of its 2016 "30 Under 30" list, was recently in the Boston area for an event celebrating this year's class. He graciously visited BevNET HQ for an interview with NOSH editor Carol Ortenberg and BevNET CMO Mike Schneider which explored the branding and design strategy for Barnana, which recently underwent a rebrand. He also discussed the thought process for packaging of different product lines, why being too romantic about your story could hamper a brand's growth and the importance for designers to intimately know a brand's sourcing story. Brands in this episode: LifeAid, Barnana

Upon its launch in 1998, few could have predicted the runaway success of alkaline water brand Essentia, including the company's founder and CEO Ken Uptain. After two decades on the market, Essentia has developed into a premier bottled water brand that is nearing $180 million in annual retail sales, numbers that have attracted rumors of a potentially colossal exit. Uptain admits that the brand's remarkable growth has surprised him, yet Uptain, a mild-mannered and reserved man who was semi-retired when he launched Essentia, is taking success in stride. In an interview included in this episode, he says that he continues to run the company the same way he has for years, leading via delegation, trust and instinct. "I make a point not to change," said Uptain. "Continuity is really critical for the team. If [my employees] look at me and I'm not happy or not in a good mood, it's a big deal. And so I'm always hearing that being very consistent is so important." Listen to our full conversation with Uptain, who discussed the genesis and development of Essentia, including the impact of a major brand revamp, and why timing has been so critical to its success. He also spoke about his leadership style and the company's culture, why all potential employees have to pass "Ken's Good Guy Test," and the one thing he'll never share with his team. This episode is presented by Blue Pacific Flavors. Show notes: 2:10: Interview: Ken Uptain, Founder/CEO, Esssentia — BevNET Managing Editor Ray Latif sat down with Uptain who discussed his journey from real estate developer to bottled water entrepreneur. Uptain explained why he incubated Essentia for years before pressing the gas on retail and distribution in 2012, and why the development of direct store distribution network has been critical to its success. Uptain also shared his perspective that a healthy culture provides the foundation for a successful company and why rewarding employees will always be part of his mantra. Brands in this episode: Essentia

Hugh Thomas and Joe Benn say the best insights and feedback about their brand come from an "Ugly Mob." It may sound unseemly, but the mob is actually a group of loyal consumers of Ugly Drinks, a flavored sparkling water brand co-founded by Thomas and Benn. Based in the U.K., Ugly made its U.S. debut earlier this year via a direct-to-consumer platform and at independent retailers in metro New York. Despite differences in the British and American beverage markets, Thomas and Benn use a similar playbook for acquiring consumer insights in both countries, one rooted in a constant digital presence and interaction with its fans and customers. "We always have known that this is a digital brand and we think digital first and our consumer does as well," Thomas said in an interview included in this episode. "In the U.K. we've developed a strong social media following with millennials and Gen Z consumers and we knew when we launched in the U.S. that was going to be something that occurred as well; that's how the brand has developed, that's how we speak, that's who we are ultimately as a team." Listen to our full interview with Thomas and Benn, who discussed growth planning for both the U.S. and U.K. markets and how feedback from the "Ugly Mob" has enabled to company to rapidly iterate and innovate Show notes: 1:33: FOMO? There's Really No Need For That -- The hosts discussed recent additions to the BevNET Live Winter 2018 agenda, the conference's list of registered attendees and why you should be wary of waiting to register for the event and the preceding NOSH Live show. They also riffed on Forbes' annual "30 Under 30" list which includes Taste Radio alums, the DeCicco brothers, founders of Kitu Life, and Eugene Kang, the co-founder of Country Archer. 11:16: Interview: Hugh Thomas & Joe Benn, Co-Founders, Ugly Drinks -- We first featured Thomas and Benn way back in episode 31 of the flagship Taste Radio podcast. That was two years ago, and since then Ugly has undergone a major brand revamp, significantly expanded its retail presence in the U.K., and entered the U.S. market. In an interview with John Craven recorded in London, Thomas and Benn discussed changes in the brand and the U.K. beverage market, how their perspective of Ugly as a "digital brand" has shaped their overall business strategy, and why they are constantly tweaking the brand and products. Brands in this episode: Fiji Water, REBBL, Dry Soda, Ugly Drinks

A five-time NBA champion and 18-time all-star, Kobe Bryant is unquestionably one of the greatest basketball players of all time. Following his retirement from the NBA, his prowess as an investor is proving to be as special as his court vision. Two years after playing his final NBA game, Bryant is now the fourth largest shareholder in fast-growing sports drink brand BodyArmor, having invested a reported $6 million in the company in 2014. Following the Coca-Cola Company's acquisition of a minority stake in BodyArmor earlier this year, the value of Bryant's stake ballooned to $200 million, according to ESPN reporter Darren Rovell. Yet despite its impressive growth, the brand hasn't yet reached the ultimate goal Bryant envisions for it: becoming the number one sports drink on the market. In an interview included in this episode, Bryant, who has an active role in BodyArmor's business and marketing strategy, explained how the same ambition that fueled his NBA career drives his passion for beverage. He noted that with co-founder Mike Repole leading the way, the insatiable desire to win permeates every aspect of the brand. "It's obsessive," he said. "And it trickles all the way down to the company. We all have that same mindset." Later in this episode, BodyArmor's vice president of marketing Michael Fedele discussed the company's relationship with its athlete partners and how it incorporates them into its advertising initiatives. He also spoke about the ways the company quantifies the value of these partnerships, and those with fast-growing sports and lifestyle platforms like the UFC and Spartan Race. Show notes: 3:17: Interview: Kobe Bryant, Investor, BodyArmor -- BevNET's Ray Latif sat down with Bryant at the 2018 National Association of Convenience Stores show for a brief interview that explores his work with the brand and how he's leveraged his experience in the NBA to support BodyArmor's development. 9:00: Interview: Michael Fedele, VP of Marketing, BodyArmor -- Fedele spoke with Latif by weblink about how BodyArmor evaluates and works with athlete endorsers, how relationships with professional athletes have evolved since he worked as a marketer with vitaminwater, and discussed how the company overcame a challenging period early in his career at BodyArmor. Brands in this episode: BodyArmor, Gatorade, Vitaminwater

How did a three-year-old brand with a retail footprint of less than 2,000 locations land $7 million in new capital? Wyatt Taubman, the founder and CEO of wellness shot maker Vive Organic, explained it in three words: "test and learn." In an interview included in this episode, Taubman offered a detailed look at the Vive's strategy for raising money since its debut in 2015. From friends and family, to seed funding to the recent completion of the aforementioned $7 million Series A round, Taubman noted that each new step in financing the company was accompanied with learnings about its consumers and the retail channels where Vive excelled. That information was key to winning over investors. "We dove really deep on our early velocity and early performance to identify what we felt was going to be the right focus for us to scale the business," Taubman said. "And we stayed local in Southern California for the first two years because we wanted to make sure that we figured everything out and solved all the issues that we were facing in a more focused manner. We didn't want to get ahead of ourselves." Listen to our full interview with Taubman, who also spoke about the importance of aligning timing and opportunity, the role of competition in the brand's development and how Vive has worked with its retail partners to drive velocity. Show notes: 1:32: A Quick and Dirty Start -- The hosts riffed on the recent news that functional beverage brand Dirty Lemon has discontinued its CBD variety, discussed the episode's featured interview and thanked a couple brand owners for their visits to BevNET HQ. 10:08: Interview: Wyatt Taubman, Founder/CEO, Vive Organic -- In a interview recorded at Vive Organic headquarters in El Segundo, Calif., BevNET's John Craven and Mike Schneider sat down with Taubman for a conversation that spans Vive's three years in business and includes details about the company's thoughtful approach to raising capital. Brands in this episode: Dirty Lemon, Vive Organic, H Factor, Pricklee

Lance Armstrong is back. Sort of. Armstrong, who admitted to use of performance enhancing drugs and blood doping while winning the Tour de France, has become a podcaster and investor. Despite his being persona-non-grata at professional cycling events, Armstrong's analysis of the races has become a popular way for fans to augment their thirst for the Tour, as well as a few other races. As that podcast has grown, cold brew brand High Brew Coffee has started to sponsor it; from a product direction standpoint, it makes sense: the company has started to aim for the cycling community as one of its consumer groups. From a relationship standpoint, it makes sense as well; like Armstrong himself, High Brew is a product of Austin, Texas; and Armstrong is even an investor in High Brew as a limited partner in Charles Street Partners, a local investment firm run by former MLB pitcher Huston Street and event promoter Charles Attal. But still, it presents a question for all food and beverage brands: notably, who do you want to work with? What are the kinds of things that a product endorser can and should bring to the brand? Is it just popularity or notoriety? Is there something like a character requirement? And just how long does it take for a tarnished spokesman to rehabilitate his image and get back in the race? As you'll hear in this interview with Armstrong, he didn't hold much back when it came to exploring these questions. This episode is sponsored by Symrise Califormulations. Show notes: 3:18: Interview: Lance Armstrong, Founder, WEDŪ -- BevNET editor-in-chief Jeff Klineman spoke with Armstrong at the High Brew Coffee booth at the 2018 National Association of Convenience Stores show. As part of their conversation, the former cycling star spoke about his podcasts, The Forward and The Move, and the audience he's attempting to reach with each. Armstrong also discussed sponsors of the podcasts, which include Patron and High Brew, and what the support means for their brands. Brands in this episode: Patron, High Brew Coffee

The latest installment of Taste Radio Insider kicks off with a discussion about the hottest ingredient in food and beverage, CBD. Amid surging interest for the cannabidiol, the hosts examined CBD's influence on innovation strategies and discussed the factors affecting its future. Later in the show, we feature an interview with entrepreneur, investor, and author David Yeung, who's the co-founder and CEO of Green Monday, a global platform for plant-based food and lifestyles. Yeung was recently named social entrepreneur of the year by the World Economic Forum, and he is influencing society through food through a set of eateries in Hong Kong, through convincing companies like the MGM Macau Casino and Hotel and more than 600 universities across the globe to not serve meat at least one day a week. Yeung is also the creator of Omnipork, an innovative plant-based meat substitute sold in Asia and akin to domestic brands like Beyond Meat and the Impossible Burger -- albeit marketed a bit differently. The selling points at the root of the Omnipork -- and other vegan products marketed in Asia -- are a bit different from the ones that might stimulate U.S. consumers, and the illustration of those differences is why we sought Yeung's perspective for this week's episode. According to Yeung, consumer worries about the safety of food production in China trump even environmental and resource concerns. While at heart there's a need to feed a population heading towards 10 billion people, he said, the success of any campaign needs to meet the target consumer group. Show notes: 1:20: L.A., CBD and GT -- BevNET's John Craven and Mike Schneider recapped a recent visit to Los Angeles, which included a handful of interviews recorded for upcoming episodes of Taste Radio Insider. They also discussed the growing market for CBD-infused products in the city, and along with BevNET's Ray Latif and Jon Landis unpack some of the key issues affecting how they are marketed and sold. 21:55: Interview: David Yeung, Co-Founder/CEO, Green Monday -- In addition to Yeung's insights into marketing in Hong Kong and China, our discussion profiles an influential international entrepreneur -- one whose work influenced governments and corporations alike. In our conversation, Yeung discussed the reasons he is serving as an investor in both U.S. and international vegan companies, and the kinds of adjustments brands need to make when they seek to sell in China and throughout Asia. Brands in this episode: Erewhon, Vybes, M Kombucha, GT's Kombucha, Recess, Madre Mezcal, Beanfields, Vive Organic, OWYN, Minor Figures Coffee, Waka Coffee, Omnipork

It was about eight years ago when Hayden Slater received the bad news: his startup juice company, Pressed Juicery, had been ordered to be closed following an inspection by the Los Angeles Department of Public Health. Slater and his two co-founders were newcomers to the food business and didn't realize that Pressed, which initially made juice out of a local cupcake shop and whose first retail location was a broom closet inside of a yoga studio, lacked the permits necessary to operate. Devastated but determined to learn from the experience, Slater immersed himself in the business of food safety and juice manufacturing, building his own knowledge while also later hiring experts with deep experience in both fields. The learnings and expertise provided Pressed with an operational advantage over other juice companies and were key to fueling its growth, according to Slater, who joined us for a conversation included in this episode. Pressed Juicery is now one of the country's biggest juice chains with 75 locations and a projected 2019 revenue of $75 million. The efficiencies derived from its operations have also helped the company achieve price points in line with mainstream consumer expectations, which Slater said has been an important goal since the beginning. "Starbucks has essentially trained the world that $5 is an appropriate price to pay for beverage. And my mindset was always, 'if I can replace [coffee] beans with four to five pounds of produce, just think about the white space and the amount of hands we could get to and what a difference and impact that could make on people's lives.'" Listen to our full interview with Slater, which includes more about the company's origins and why building a retail experience around the brand has been so critical to its growth. He also explained his belief that "it's always about the details" and why chasing white space is as much about location as it is innovation. Show notes: 2:58: Interview: Hayden Slater, Co-Founder/CEO, Pressed Juicery -- Recorded at the offices of Hunt & Gather PR in New York City, Slater spoke with BevNET's Ray Latif about his decision to launch Pressed following a stint as a TV producer, the trials and tribulations of starting a juice company, and why he and his co-founders eschewed wholesaling their products. He also discussed why calling the FDA was a bad decision in the short term, but paid dividends down the line, why he was adamant that the first dozen locations of Pressed had very heavy doors, the importance of "California to the core" in branding, and how he maintains balance in his life. Brands in this episode: Pressed Juicery, Suja, BluePrint, Starbucks

Taste Radio listeners may recall that we first featured Spindrift founder and CEO Bill Creelman on the podcast in 2016. At the time, Spindrift was undergoing a major shift in its business strategy, discontinuing the craft sodas upon which it was founded to focus on its fast-growing sparkling water line. In the years since, Spindrift has continued to thoughtfully evolve its positioning as a premium and differentiated sparkling water brand in various ways, such as curbing its use of added natural flavors. Despite a highly competitive environment for sparkling water, Spindrift has succeeded by staying focused on its own development, according to Creelman, who once again joined us for an interview included in this episode. "It really is not helpful, from my perspective, to dwell on any particular competitor," he said. "We sit next to them in the space. They're servicing their folks. We're doing our thing. And that type of focus has served us well historically and continues to be our modus operandi." Listen to our full conversation with Creelman and Spindrift SVP of marketing Caroline Kibler, who discussed the continued development of the brand and its marketing strategy, including how actress Kristen Bell came into the fold as a brand ambassador. They also spoke about how the company is building upon its retail and food service relationships, and efforts to add incremental value through product innovation. Show notes: 1:25: Subscriber NOW; NOSH News — If you haven't already, please subscribe to Taste Radio Insider on iTunes, Spotify, Google Play, Soundcloud or Stitcher. BevNET's Ray Latif and Mike Schneider and NOSH's Carol Ortenberg discussed recent funding announcements from notable food brands, including Kite Hill, Kettle & Fire and Once Upon a Farm. They also spoke about the upcoming NOSH Live Winter 2018 conference, including featured speakers, the Pitch Slam competition and Sampling Expo. 18:22: Interview: Bill Creelman, Founder/CEO and Caroline Kibler, SVP Marketing, Spindrift -- Recorded at Spindrift HQ in Newton, Mass., Creelman and Kibler spoke about Spindrift in the context of a rapidly growing flavored sparkling water category and how it is attempting to separate itself from upstart and legacy brands. They also discussed how the relationship with Kristen Bell came together, Spindrift's long standing partnership with Panera and other fast-casual restaurants and why its product development cycle is longer than other beverage brands. Brands in this episode: Kite Hill, Kettle & Fire, Once Upon a Farm, Spindrift, LaCroix

For Marcus Samuelsson, finding the inspiration to cook new and interesting food is often as simple as opening the front door. Outside, the acclaimed chef, restaurateur and television personality sees a country brimming with vibrant cultures and, with it, an opportunity to learn from their cuisines. His perspective is rooted in the PBS TV series, "No Passport Required," which Samuelsson hosts. An exploration of the diverse spectrum of immigrant cultures and food in America, the show takes viewers on a road trip across the U.S. Samuelsson's travels have taken him down new paths of discovery, such as exploring the influence on the Arab-American community in Detroit or diving into the flavors and heritage of Miami's Haitian community.. "What inspires me is people and the fact that we're not that different," Samuelsson said in an interview included in this episode. "We have rituals that may look different depending on where you are in the world, but we all want to have a great meal." Samuelsson believes that embedded within any great meal is a foundation of sustainable ingredients and of fair wages for the farmers and workers that grow them. His stance has aligned him with product certifier Fair Trade USA, whose recent 20th anniversary celebration in New York City was the setting of our interview. Listen our full conversation with Samuelsson for a discussion about his work with the organization and his take on the most important factors driving change in the restaurant business, as well as the advice he has for newcomers to the food business -- including his younger self. Also included in this episode: a conversation with Fair Trade USA founder and CEO Paul Rice. On the anniversary of the organization's two decades in existence, Rice discussed the origins of Fair Trade USA, how it has aligned with companies to generate over a half-billion dollars in additional income for farmers and workers and how it plans to effect change in a variety of industries over the next 20 years. Show notes: 3:05: Interview: Marcus Samuelsson, Chef/Owner, Red Rooster Harlem; Host, "No Passport Required" -- Samuelsson is perhaps best recognized from his numerous appearances on foodie TV shows including "Top Chef Masters," "Chopped," and "The Taste." Born in Ethiopia and raised in Sweden, he first caught the attention of the culinary world at the age of 24, and is known for infusing culture and art into his style of cooking. He's the owner and head chef of the acclaimed Red Rooster Harlem in New York City along with several other restaurants across the world. Marcus is also a philanthropist, actively involved in UNICEF and a socially conscious entrepreneur, aligning himself with organizations like Fair Trade USA. BevNET's Ray Latif met up with Samuelsson in New York City, at the celebration of Fair Trade USA's 20th anniversary, where they spoke about his involvement and shared values with the non-profit. They also discussed the role that nature plays in his style of cooking, the inspiration behind his new TV show "No Passport Required," which explores immigrant culture and cuisine in America, and the evolution of the U.S. restaurant business and his take on the role and impact of foodie journalism. 20:01: Interview: Paul Rice, Founder/CEO, Fair Trade USA -- It's been 20 years since Rice dreamed up the idea of an organization that could certify and set standards for products that promote fair wages for coffee farmers and protect the environment. Fair Trade USA has since played an influential role in how companies across the food and beverage industry source ingredients and market their brands. BevNET's Ray Latif sat down with Rice following the celebration of Fair Trade USA's 20th anniversary for a wide-ranging interview that includes a discussion about the mission of the organization, why it takes the position of "trade not aid," why there isn't a single umbrella organization for fair trade certification and what he believes is the most impactful accomplishment of his career. Brands in this episode: Honest Tea, Coca-Cola, Starbucks, Patagonia

While cold brew has been the fastest-growing segment of the U.S. coffee business in recent years, it's just now starting to heat up across the pond. London-based Sandows is one of a handful of British coffee companies paving a path for cold brew in the U.K. and was first to market in the country, according to co-founder Hugh Duffie. Taking their cue from speciality coffee brands in the U.S., Duffie and co-founder Luke Suddards created a foundation for Sandows based on direct trade sourcing and ultra-high quality brewing. But Duffie and Suddards knew that the liquid was only one part of the equation. To elicit interest from U.K. consumers who are mostly still unaware of the concept of cold brew coffee, they developed distinctive branding and packaging that could, in Duffie's words, "sell the product without people even needing to try it." "We wanted people to get excited the way that we did when we would order these products from the U.S.," Duffie said in an interview included in this episode. "We wanted to create something that felt true to our experience of that specialty coffee culture." Hear more from Duffie in the following interview in which he discussed the impact Sandows' package design has had on awareness and sales. He also spoke about the company's efforts to expand the market for cold brew in the U.K., how it is educating British consumers about premium coffee and its product and innovation strategy. Show notes: 1:25: Keep It Elevated -- The hosts discussed the recent and abrupt shuttering of Pilotworks and riffed on recent office visits, sights and libations from BevNET CEO John Craven's visit to London, and notable new products sent to BevNET HQ. Please note that after episode 5, Taste Radio Insider will only be available on a single feed. If you haven't already, subscribe today and don't miss an episode. 18:22: Interview: Hugh Duffie, Co-Founder, Sandows -- In an interview recorded in London, BevNET CEO John Craven sat down with Duffie for wide-ranging interview that includes his background in the coffee business and what inspired him and co-founder Luke Suddards to launch Sandows. They also discussed the gradual development of coffee culture in the U.K. and how Sandows is positioning itself in the nascent space, the development of the brand's packaging and name, and the reasoning behind the company's wide range of products. Brands in this episode: 6AM Health, SpiritFruit, Belgian Boys, OHi Superfood Bars, Neimand Dry Gin, Splinter Group Spirits, Batisite Rhum, R.W. Garcia, Fritos, Sandows

BluePrint founders Zoë Sakoutis and Erica Huss admit they don't drink as much juice as they used to. It may seem odd that the creators of BluePrint, which pioneered the packaged cold-pressed juice category and helped mainstream juice cleansing, have cut back on their consumption of fruit and vegetable blends. However, Sakoutis and Huss point out that since the launch of their brand in 2007, there's been a dramatic increase in the amount of information that consumers have about nutrition and healthy foods. Cold-pressed juice and cleansing, which previously embodied the concept of nutrition for many consumers, are now just part of a larger conversation about wellness. "There are different ways to check that box now," Sakoutis said in an interview included in this episode. "I think everyone is interested in the wellness space right now in a much larger way than they were. It was the spark of something and it was one of the few ways that people could engage. And now I think that there are simply more options, there are more ways to go about it." That mindset is big reason behind the launch of Sakoutis and Huss' latest venture, Highway to Well, a podcast focused on "the business of being well." The show features entrepreneurs who operate in the health and wellness space and explores the trends, fads and triumphs of a rapidly evolving industry. Listen to our full-length conversation with Sakoutis and Huss, in which they shared BluePrint's origin story, examine how the company navigated early wins and struggles, and how a voicemail left by former Starbucks chairman and CEO Howard Schultz factored into their decision to sell the company. They also reflect on learnings from their unsuccessful foray into the food space with Erzo, a brand of vitamin-infused biscuits, and explained how the podcast has provided a way to address some unfinished business. This episode is presented by Symrise Califormulations. Show notes: 3:21: Interview: Zoë Sakoutis & Erica Huss, Founders, Blueprint -- As part of a wide-ranging interview recorded in New York City, BevNET Managing Editor Ray Latif spoke with Sakoutis and Huss about the launch of BluePrint and the early days of operating as a direct-to-consumer brand (Zipcars were key), how Tribeca moms ushered the brand's debut in Whole Foods, the decision to incorporate high-pressure processing as a safety step, and BluePrint's influential front of the label ingredient list. They also explain why Starbucks' acquisition of Evolution Fresh accelerated BluePrint's eventual sale to Hain Celestial and how their next venture, vitamin-enhanced food brand Erzo, was ahead of its time and folded the company prior to a chainwide activation at Target. Finally, they delve into why they got into the podcasting world with Highway to Well and their expectations for the show. Brands in this episode: BluePrint Organic, Suja, Erzo

Jon Sebastiani, the founder of Krave Jerky and Sonoma Brands, might want to invest in your company. Just make sure that you're not chasing the latest hot trend. He's really not into that. Sebastiani founded Sonoma Brands, a unique consumer product incubator and private equity firm, in 2015 following the sale of Krave Jerky to The Hershey Co. for $240 million. Earlier this year, Sonoma Brands launched a new $60 million fund and has in recent months deployed the capital to expand its holdings. The portfolio includes a mix of internally developed concepts, such as Smashmallow, Zupa Noma and Peckish, along with investments in high-growth brands like Guayaki, Dang Foods and, most recently, Vintage Wine Estates. In a conversation included in this episode, Sebastiani explained how Sonoma Brands eschews bleeding-edge concepts and trends in favor of opportunities to disrupt established categories through innovation and investment. "When you look at the line of products that we've created, including Krave, most of them aren't highly complicated," he said. "When you find that right sector or category and design a brand against it, it can become very obvious and generally we look at the size of the addressable market in a way to show true scalability. I don't want to build a brand that can only live in natural/speciality [retailers]." Also, included in this episode: BevNET's Ray Latif, Marty Caballero and Jon Landis discussed beverage-related news, trends and innovation in the convenience store channel as viewed at the recently completed 2018 NACS show. Show notes: 1:47: We've Got a Knack for NACS -- The hosts chat about news and new products in notable beverage categories, including coffee, bottled water, and kombucha, as seen through the lens of the 2018 NACS show, held Oct. 8-10 in Las Vegas. 14:41: Interview: Jon Sebastiani, Founder, Krave/Sonoma Brands -- In an interview recorded at Natural Products Expo East 2018, Sebastiani sat down with BevNET Managing Editor Ray Latif to discuss the business and investment strategy of Sonoma Brands, how the company's portfolio is nurtured as a unit, how he's promoting the Sonoma region as a hub for innovative brands and why he's back in the wine business after vowing never to return. Brands in this episode: Forto Coffee, High Brew Coffee, Starbucks, La Colombe, Califia Farms, Coca-Cola, Far Coast Coffee, Illy Coffee, Dunkin, McCafe, SmartWater, Essentia, Core Hydration, San Pellegrino, Perrier, Topo Chico, Jarritos, Eternal Water, Qure Water, Sparkling Ice, Avitae, Water Joe, Nestle Waters, Brew Dr. Kombucha, Wonder Drink Kombucha, Koe Kombucha, GT's Kombucha, Buchi, Peet's, Revive Kombucha, KeVita, PepsiCo, White Castle, Impossible Foods, Krispy Kreme, Chester's Chicken, Pixotine, Krave Jerky, Smashmallow, Zupa Noma, Jack Link's, Oberto, Slim Jim, Chobani, Clif Bar, Peckish, Guayaki, Dang Foods, Hu Chocolate, Vintage Wine Estates

It's hard to overestimate the impact that Patty Spence, the founder of market research firm SPINS and CEO of stevia-sweetened beverage brand Zevia, has had on the natural food industry. With SPINS, Spence transformed the way that natural product sales data is tracked and aggregated and in doing so created a powerful resource for a fast-growing industry. After departing SPINS, Spence became the CEO of Zevia, a company that he acquired in 2010, and has since played a key role in stevia's development as a leading natural and zero-calorie alternative to sugar. The sweetener is central to the formulation of Zevia, which is expected to pull in over $200 million in sales this year. In a conversation included in this episode, Spence remarked on the success of both SPINS and Zevia and pointed to a passion for continuous improvement as key to his business philosophy. "We never think we're at the end point," he said. "It's about being one percent better each day, each week than we were before." Hear more from our conversation with Spence, in which he extolled the importance of marrying personal insights and passion with quantitative data, his perspective on work-life balance and whether a multi-billion dollar exit is imminent for Zevia. Show notes: 2:35: Interview: Paddy Spence, CEO, Zevia & Founder, SPINS -- In this interview, recorded via weblink, Spence spoke to BevNET Managing Editor Ray Latif from Zevia headquarters in Encino, Calif. Spence discussed the origins of his career and what motivated him to launch SPINS, how a decision to cut sugar out of his diet led him to Zevia, why he believes that in the future "sugar is going to be used -- as it should be -- as a condiment, as a drug," why all Zevia employees are offered stock in the company, and why Spence believes that it's critical to be home for dinner every night. Brands in this episode: Kashi, Oregon Chai, Zevia

Matt McLean, founder and titular figure of organic beverage company Uncle Matt's, is fond of saying that orange juice is ounce-for-ounce the most nutritious beverage on the market. He might be a little biased; after all, orange juice is the brand's flagship line. There are, however, a few qualifiers to his promotion of orange juice, notably organic sourcing and high quality standards, each of which are rooted in Uncle Matt's business philosophy. "We want to be consistently great at everything we do," he said in an interview included in this episode. "We don't skimp. We don't cut corners." Listen to our conversation with McLean in which explains how the company's commitment to premium sourcing and production has elicited a loyal following, particularly among natural channel consumers. He also discussed efforts to expand brand offerings and evolve its portfolio to reflect consumer interest in fast growing categories, including energy drinks and kombucha. Also in this episode: BevNET editor-in-chief Jeff Klineman offered insight and perspective into Keurig Dr Pepper's (KDP) $525 million acquisition of Core Nutrition. Show notes: 1:59: Cann You Make This Conference? -- The hosts discussed BevNET and NOSH's Cannabis Forum, a half-day session that will explore the emerging cannabis market and how it could impact food and beverages business. 11:45: Interview: Matt McLean, Founder, Uncle Matt's -- BevNET's Ray Latif sat down with McLean at Natural Products Expo East 2018, where he discussed the origins of Uncle Matt's and why he launched the business, how the company cultivates consumer evangelists for the brand, the thought process for entering new beverage categories, and the decision to sell the company to Dean Foods last year. 31:35: Analysis: KDP Acquires Core for $525 Million -- BevNET's Jeff Klineman breaks down the blockbuster deal, including the timing of the acquisition, why Core was attractive target for KDP, what it means for other KDP's allied brands, and the impact on Essentia, which is rumored to be for sale. Brands in this episode: Regrained, Predator Endurance, Uncle Matt's, Mountain Dew, Core Hydration, Fuze, BodyArmor, Fiji Water, Forto, Essentia

No matter what you're hired to do at Health Warrior, your first assignment is always the same. The company, which makes plant-based snacks and foods, including a flagship line of chia bars, makes all of its new employees build their own desks, without any building materials or instructions. According to co-founder and CEO Shane Emmett, the DIY activity is designed to instill an entrepreneurial mindset from day one. "A start-up is hard," Emmett said in an interview featured in this episode. "You have to do everything yourself. You have to build the systems while you're growing the business. [Building your own desk] is a metaphor for the fact that no one's going to do anything for you." Since launching in 2011, Health Warrior has become one of fastest growing natural food companies in the U.S., built on a roll-up-your-sleeves approach that permeates every aspect of the company, including sampling events. In addition to desk-building, all employees, including executives, are asked to participate in sampling demos, which Emmett believes teaches them "more about the brand and product than doing anything else." "You get to have hundreds of conversations with real people that don't care that you used to be an investment banker… and will tell you exactly what they think of your product," he said. Listen to our full-length interview with Emmett, who discussed his decision to leave behind a promising career in law and start a food brand, how the company has cultivated and enhanced its relationship with Amazon, why trusting your gut over syndicated data can lead to better decisions, and what he says has been the biggest surprise since the company was founded. Show notes: 1:23: Survey Says! -- Since launching the podcast in April 2016, we've heard from many listeners who've responded to our call for questions, comments and ideas for future episodes. Thank you to all who've reached out -- it's been a tremendous help to us. And as Taste Radio continues to evolve, we'd like to ask for a little more assistance. We've created a short survey that asks listeners a little about themselves and their podcast listening habits. The results of the survey will help us better understand our audience and how to craft new and interesting content. Please take 2-3 minutes to complete it and once you do, you'll be eligible to win a $25 gift card. 3:17: Interview: Shane Emmett, Co-Founder/CEO, Health Warrior -- In an interview recorded tat Natural Products Expo East 2018, Emmett explained how Health Warrior's rapid rise was fueled by an early focus on direct-to-consumer sales, a media spotlight on ancient ingredients and serendipitous partnerships, including those with several NFL players and teams. He also discussed how the company's relationship with its key retail partners, Amazon and Whole Foods has evolved, and how Health Warrior incorporates social mission into its business strategy. Brands in this episode: Health Warrior

It would be fair to say that things are going well for Country Archer. But it wasn't always that way. A maker of clean-label meat snacks, the brand's flagship jerky line is the fastest growing in its category among natural retailers, and the company recently announced $10 million in new funding from its primary investor, Monogram Capital. Nevertheless, not too long ago, Country Archer faced rejection in the very retail channel in which it's now the fastest growing; in fact, it had been written off as a "convenience store" product. Yet, tenacity, innovation and a little bit of luck go a long way. We spoke with Country Archer co-founder and CEO Eugene Kang about the brand's development and growth through those tough earlier days, and how it stayed competitive amid the craze for Krave Jerky. We also discussed the incredible story behind Country Archer's partnership with iconic Sriracha brand Huy Fong Foods and how it became a gamechanger for the company. Also in this episode: a conversation with BevNET assistant editor Marty Caballero on beverage-related trends and innovation from the recently held Natural Products Expo East 2018. Show notes: 2:02: Back On Top -- The hosts discussed the creation and launch of Taste Radio Insider, a show specifically focused on news, trends and insights in the food and beverage industries. They also chat about recent visits to BevNET HQ, including representatives from Rocket Fuel, Smart Cups and BRWD. 15:20: Interview: Eugene Kang, Co-Founder/CEO, Country Archer -- In this interview, recorded at Natural Products Expo East 2018, Kang spoke with BevNET CMO Mike Schneider about the origins of Country Archer and why he wanted the brand to be the "Sam Adams of jerky," how the company approached a competitive environment for jerky, particularly during the development of Krave, and how its partnership with Huy Fong Sriracha became a major turning point for the brand and helped it to break into the natural channel. 34:49: Beverage Trendspotting at Expo East 2018 -- BevNET's Ray Latif and Marty Caballero hash out some of the most notable drink trends from the annual trade show, including an uptick in carbonated teas and coffee, the infusion of plant-based milk into cold-brew products and a relatively quiet show for kombucha. Brands in this episode: Rocket Fuel Coffee Milk, Smart Cups, BRWD Energy Drink, Jose Gourmet, Country Archer, Krave, Sound Tea, Teavana, Bhakti, Cham Cold Brew, La Colombe, Chameleon Cold-Brew, Rise Brewing Co., Koia, Remedy Organics, Brew Dr. Kombucha, Humm Kombucha

It may be hard to imagine, especially for millennials and Gen-Zers out there, but there was a time in the not-so-distant past when organic food, sustainable sourcing and fair trade were uncommon sights in the food and beverage industry. Yet, thanks to innovative entrepreneurs like Marci Zaroff, these concepts have now reached the mainstream. Zaroff has been at the forefront of progressive food and lifestyle trends for nearly three decades. She's a serial entrepreneur who pioneered eco-friendly fashion wear and textiles with Under the Canopy and Metawear and is currently the CMO and co-founder of plant-based seafood brand Good Catch. In this episode, Zaroff spoke about the origins of her career and why she's urging companies to incorporate ethical sourcing and sustainability into their brand strategies. "The products we're creating are about no compromise," Zaroff said. "The sustainability, the fair trade, the ethically made -- these are value adds. So that it's not 'why would you buy this, or why would you eat this, or why would you use this?' It's 'why wouldn't you?' It's about getting more, not giving something up. And I think that's the big point of difference." Listen to the full interview with Zaroff, in which she described entrepreneurship as a "perpetual yo-yo," discussed the importance of vetting investors and shared her take on the budding business of cannabis. Show notes: 1:27: We're Evolving! -- BevNET is proud to announce the launch of Taste Radio Insider, a show specifically focused on news, trends and insights in the business of food and beverage. We'll continue to feature long-form interviews with the industry's tastemakers and pioneers in our flagship Taste Radio podcast. Meanwhile, Taste Radio Insider will include interviews with the industry's movers and shakers and feature discussion on emerging trends, innovation and news of the week from our regular cadre of hosts including John Craven, John Landis, Carol Ortenberg, and others on the BevNET team. We launch Taste Radio Insider on Friday, Sept. 28 and the show will be available for streaming and download on tasteradio.com, iTunes, Stitcher, Google Play and Soundcloud. 3:06: Interview: Marci Zaroff, Founder, MetaWear/Good Catch -- Since cutting her teeth in the food business nearly 30 years ago, Zaroff has played an influential role in the business of ethically sourced consumer products and food. In our interview, recorded at Natural Products Expo East 2018, she explained what it means to be a "post-modern organic" entrepreneur and takes us through the early years of her career from her work with The Institute for Integrative Nutrition to the launch of her first business, eco-friendly lifestyle brand Under The Canopy. She also discussed her decision to leave Under The Canopy and explained why it was "the most liberating and bittersweet day" of her life and what it taught her about vetting investors. Zaroff also discussed why embedding sustainability and organic sourcing into new CPG brands is "about not being left behind," how to approach consumer education when pioneering a new business concept and offered her perspective on the future of cannabis-infused foods and beverages. Brands in this episode: Good Catch Foods

According to the Oxford English dictionary, a Renaissance man is defined as "a person with many talents or areas of knowledge." It's an apt description for Ben Branson, the founder and CEO of Seedlip, an innovative brand of non-alcoholic distilled spirits. A branding and design specialist by trade, Branson's passion for botany, history and alchemy led him to distillation, a craft in which he's become a self-taught expert. What began as a hobby has since transformed into Seedlip, a highly publicized and sought after brand that in just three years since launch is now carried by hundreds of the world's top restaurants, bars and retailers in over 20 countries. In addressing the dilemma of "what to drink when you're not drinking," Seedlip is aiming to give mixologists a new tool to create unique and sophisticated non-alcoholic drinking experiences. In an interview included in this episode, Branson spoke about his vision for a non-alcoholic spirit and how he's managed the rapid growth and development of Seedlip. Show notes: 2:36: Interview: Ben Branson, Founder/CEO, Seedlip -- In an interview recorded by weblink, Branson spoke with BevNET Managing Editor Ray Latif about the origins of Seedlip and how he identified an opportunity to innovate in the multi-billion dollar spirits industry. Branson discussed how he bridged the gap from a passion project to a brand, the story of how Seedlip's first sale led to an invite to Buckingham Palace, how the brand elicits trial and awareness through design and storytelling, Branson's 10-second sales pitch for Seedlip, and what he drinks when he is drinking alcohol. 34:50: Expo-sure in Baltimore -- The hosts convene in the Taste Radio studio for a debrief on the recently held Natural Products Expo East 2018. They discuss the impact of Hurricane Florence on attendance at the annual event, exhibitor reaction to the show and notable food trends on display at Expo East, including a continued uptick in new jerky and dried fruit brands coming to market. Brands in this episode: Seedlip, Mother Kombucha, Tribucha, Country Archer, RIND Snacks, Sky Valley Foods, Lavva, Stryve, Ayoba-Yo, Brooklyn Biltong, Fishpeople, Peckish

In his career as a chef, Roy Choi has broken all the rules and written a few new ones. But the award-winning food truck pioneer and restaurateur still respects some time-honored traditions. Take fermentation, for example. While fermented foods have become trendy in recent years, they've been a staple of Asian cuisine and been a constant presence in his cooking. It's one of the reasons that a recent partnership with KeVita, which makes probiotic beverages, kombucha and drinking vinegars, was an easy decision. "In the home, I grew up with this whole refrigerator full of fermentation, and to me it's just called food," Choi said in an interview included in this episode. And while Choi's disposition is more skater than spokesman, it's been his deft ability to bridge the gap between counterculture and mainstream that's made him such an appealing figure in the restaurant business and beyond. In our interview, Choi spoke about his influential role as a celebrity chef and his approach to working with brands, how Los Angeles culture is reflected in his cuisine, and the advice he has for food journalists and critics (it might not be what you expect). Choi is preparing to debut his latest venture, an L.A.-themed restaurant in Las Vegas, in December. The new eatery is likely backed by outside investors, betting that Choi's fame and fare will draw the masses. But what if you're not a well-known and successful chef, but rather a young food entrepreneur looking to raise capital for your idea? If you are a young food entrepreneur seeking investment for you startup who doesn't happen to also be a well-connected celebrity chef, however, there are still thousands of eager angel investors that might be just willing to throw a few bucks your way. And if enough of them do, you might just see your brand get off the ground. Of course, we're talking about crowdfunding, which at a glance seems like a relatively simple concept. But there are dozens of crowdfunding platforms and plenty of pitfalls in the process. How do you best position yourself for a win? Enter Cheryl Clements, founder of Pieshell, a crowdfunding platform specifically designed for food and beverage entrepreneurs. In an interview, Clements discussed the origins of Pieshell and how the service works, along with tips of the trade and valuable advice for anyone seeking crowd-sourced investment. Show notes: 2:31: Interview: Roy Choi, Celebrity Chef/Founder, Kogi -- Recorded by phone, Choi spoke with BevNET Managing Editor Ray Latif about why he aligned with probiotic drink brand KeVita on a new campaign, offered up his take on trendy food concepts, shared his belief about the unifying power of food, and discussed media scrutinization of his restaurants and projects. 17:33: Interview: Cheryl Clements -- Clements visited BevNET HQ for a interview with Project NOSH editor Carol Ortenberg and spoke about why she launched Pieshell and mission behind the crowdfunding platform. She also discussed the importance of collecting feedback and data from a crowdfunding campaign and why delivering value to investors is critical to a winning strategy. 41:04: A Project No More -- The hosts banter about a the recent name change for our NOSH vertical, the upcoming Expo East trade show and examine a new energy drink from Welch's. Brands in this episode: KeVita, Honest Tea, Koia, Country Archer, Righteous Felon Jerky Cartel

It would seem that Andrew Zimmern, the host and co-creator of the popular television series "Bizarre Foods," is willing to try anything at least once. Over the course of the show's 12 seasons, Zimmern has chowed down on stomach-churning foods like raw pig testicles, a frog's beating heart and cobra penis. Yet for someone with such an adventurous palate, Zimmern is particular about trendy food brands. In an interview included in this episode of Taste Radio, Zimmern derided the health and wellness food space as loaded with "snake oily people [who] take advantage of needy other people with untransformed trauma issues in their life." "There are people who are doing really amazing things… if folks can make people's lives healthier and easier through food, bravo, fantastic," he continued. "But there's so much crap in that arena and people trying to sell things based on the buyer's shame experience." Listen to our full interview with Zimmern, who is an occasional advisor and mentor to early-stage food entrepreneurs, in which he expounds on his perspective about food brands promoted as health and wellness products, offered his take on cultural appropriation in food, and discussed his belief that the strongest attribute one can have is vulnerability. Also included in this episode: a conversation with Intelligentsia Coffee CEO James McLaughlin, who presides over one of the most influential roasters and retailers of the past two decades. The company operates a dozen cafes in four U.S. cities and, along with a thriving e-commerce business, continues to expand. We met with McLaughlin at Intelligentsia's newest cafe in Boston's Post Office Square, where he discussed his personal journey from a jaded Chicago attorney to the head of a coffee company, how Intelligentsia maintains its role as a trendsetter and innovator and whether Cleveland could be the right fit for its next cafe. This episode is presented by NVE Pharmaceuticals. Show notes: 3:12: Interview: Andrew Zimmern, Host/Co-Creator, "Bizarre Foods" -- Project NOSH editor Carol Ortenberg caught up with Zimmern in Minneapolis where he was speaking at an event for the food and beverage division of the MN Cup, a startup competition hosted by the University of Minnesota. As part of the conversation, Zimmern discussed the role of food as a cultural medium that unites people, why he has a bone to pick with the natural food industry, and the careful path companies should take when attempting to mainstream exotic foods. 26:14: Interview: James McLaughlin, CEO, Intelligentsia Coffee -- Lauded for its irrepressible commitment to quality, direct trade sourcing and a unique barista training program, Intelligentsia has consistently set the bar for the retail coffee industry. BevNET Managing Editor Ray Latif met with McLaughlin at the company's new coffee bar in downtown Boston where they discussed Intelligentsia's careful approach to expansion, why every detail matters for a super-premium brand, and his perspective on continued consolidation in the coffee business. 45:04: We're In The Sussudio -- The hosts convene to chat about recent visits to the office, including executives from upstart hydrogen water brand Susosu Water and the co-founders of chai concentrate maker company Chai Party. They also discussed our Elevator Talk series, which showcases up-and-coming food and beverage brands and how companies can take part, and noshed on a few notable products sent to the office over the past week. Brands in this episode: Intelligentsia Coffee, Freshe, José Gourmet, Sound Craft Seltzer, Atlas Provisions, Bohana, Tosi, Kind Bar

Take a stroll down the snack aisle of any grocery store in America and there's a strong chance that you'll spot a row of playfully designed pastel bags emblazoned with the words BOOM CHICKA POP in a large hot pink font. One could read the labels from across a room; according to Angie Bastian, the co-founder of better-for-you snack brand Angie's Boomchickapop, that's the point. "It's our job to deliver good food, but let's do something more than that," Bastian said in an interview included in this episode of Taste Radio. "Let's celebrate who we are. Let's do it in a way that… reflects the simplicity and fun of the food." Since Bastian and her husband Dan launched the company in 2001, it has evolved from a tiny operation selling kettle corn at farmers' markets and fairs to an ubiquitous retail brand with an estimated $100 million in sales in 2017. Success often yields suitors and last year Angie's Boomchickapop was acquired by ConAgra Foods for $250 million. In an interview included in this episode of Taste Radio, Bastian spoke about the development of the brand, including its foray into retail stores, how femininity and fun were incorporated into a game-changing package revamp and about the company's process for choosing the right financial partners at different stages of growth. About a dozen years before the launch of Angie's Boomchickapop, a couple of Brown University graduates moved to Nantucket and started selling juice blends packaged in recycled wine bottles. Their business was the forerunner to Nantucket Nectars, an iconic brand in its own right, one that's now part of the Keurig Dr Pepper portfolio. One of those co-founders was Tom First, who has since become a respected investor and advisor in the food and beverage industry and is currently an operating partner with Massachusetts-based private equity firm Castanea Partners. We spoke with First about positive business habits that he's adopted during his career, along with those that he's identified in other up-and-coming entrepreneurs We also explore negative habits that he picked up along the way and how he overcame them. Show notes: 3:44: Interview: Angie Bastian, Co-Founder, Angie's Boomchickapop -- Recorded in downtown Minneapolis, Bastian spoke with Project NOSH editor about the origins of her company, including the early days of bootstrapping and selling popcorn at home games of the NFL's Minnesota Vikings, why she believes in celebrating "the feminine with food," and how that perspective played into a celebrated package revamp and why she views ConAgra, which acquired the company in 2017, as a partner that could "help make us better." 26:34: Interview: Tom First, Operating Partner, Castanea Partners -- First spoke with BevNET Managing Editor Ray Latif about business habits that positioned himself for success as one of the co-founders of Nantucket Nectars along with those that he's identified in other entrepreneurs. As part of the conversation, First explains why not being defensive about feedback was critical early in his career, why good leaders build great teams and trust people to do their jobs and the importance of face-to-face communication. 52:31: The Cup Runneth Over -- The hosts are joined by Ortenberg, who recently returned from Minneapolis and who spoke about her visit to the offices of General Mills and meeting with the food and beverage division of the MN Cup, which is startup competition hosted by the Carlson School of Management at the University of Minnesota. The hosts also discuss PepsiCo's announced agreement to acquire SodaStream, a maker of tabletop carbonated water machines, for $3.2 billion. Brands in this episode: Angie's Boomchickapop, Nantucket Nectars, Pepsi, FUZE, Jeni's Ice Cream, Essentia, Brew Dr. Kombucha, Yasso, Mostly Made, North Mallow, Darling Dill Pickle Dip, Punk Rawk Labs, SodaStream

Zach Koff, the chief operating officer of beloved and fast-growing burger chain Shake Shack, is well aware that Americans are increasingly health conscious and savvy about what they eat. Yet when it comes to a good, old-fashioned meal of a burger, fries and a shake, Koff believes that most folks will choose to part with their kale and quinoa and opt for an indulgent experience. That perspective, along with a focus on a high-quality ingredients and great taste, make up the core of Shake Shack's business philosophy and, according to Koff, are the primary reasons behind its success. "Look, I think everybody's super conscious of what they're putting into their bodies and they want real ingredients," Koff said in an interview included in this episode of Taste Radio. "And ever since the beginning, we've made it our mission to make sure that's exactly what we're using. We use high quality, premium ingredients… all the things that are going into the indulgent items are great ingredients. And I think that resonates with people who are thinking about just what they're going to eat. But, man, when they want a cheeseburger they still want it to taste great. And that's what we hope they trust us for every single time." Listen to our full conversation with Koff, who also explained how Shake Shack curates its menu and embraces limited-edition items (eel burgers!), the company's strategy for building brand loyalty and why the chain isn't planning on a plant-based burger anytime soon. Also in this episode: Dirty Lemon co-founder/CEO Zak Normandin returns to the podcast to discuss the evolution of his functional beverage brand. Normandin, who first appeared in episode 50, took us on a deep dive into the company's innovative direct-to-consumer model, including its text message ordering system, and explained why experiential moments have been critical to its marketing strategy. He also offered his take on the future of e-commerce and why grocery stores are here to stay. This episode is presented by Symrise Califormulations. Show notes: 2:00: Interview: Zach Koff, COO, Shake Shack -- Since Shake Shack opened its first location in 2004, the restaurant chain has become one of the most hyped and fastest-growing in the U.S. The company now operates nearly 200 stores across the U.S. and internationally and is opening new outposts at a rapid pace. Founded by restaurateur and Union Square Hospitality Group CEO Danny Meyer, Shake Shack is led by CEO Randy Garutti and COO Zach Koff. In this phone interview, BevNET Managing Editor Ray Latif spoke with Koff about how the company has maintained its high standards and rapport with customers while continuing to expand its reach with new locations. 22:38: Interview: Zak Normandin, Co-Founder/CEO, Dirty Lemon -- While Dirty Lemon, which markets functional beauty and detox beverages, is known for an eye-catching Instagram account and its high-profile collaboration with Vogue magazine, the company has caught the attention from many in the food and beverage industry for a direct-to-consumer distribution model that aims to upend traditional routes to market. Following up on our interview with Dirty Lemon's co-founder and CEO Zak Normandin back in episode 50 of the podcast, John Craven and Mike Schneider spoke with him again for a deep dive into the company's business and marketing strategy. 47:31: BodyArmor & The Pillars of a Great Brand -- The hosts chat about a recent visit by Eric Bonin, the founder of Pillars Drinkable Yogurt, to BevNET HQ. They also discuss the news the Coca-Cola Co. has acquired a minority stake in fast-growing sports drink brand BodyArmor and revisit our memorable interview with co-founder Mike Repole in episode 44 of the podcast. Brands in this episode: Shake Shack, Dirty Lemon, Pillars Drinkable Yogurt, Coca-Cola, BodyArmor, Gatorade

While debate over the country's travel and immigration policies continues to dominate the news cycle, Christopher Kimball is thinking beyond borders. The founder of iconic cooking show "America's Test Kitchen," Kimball believes that all food has a cultural value with the potential to bypass walls and transcend politics. "You almost can experience a culture through the food," he said in an interview included in this episode of Taste Radio. "There's context around [a] recipe, and you learn a lot about the people. And nobody can stop that from coming across the border." Exposure to global flavors and cooking techniques are rooted in the philosophy of Kimball's latest venture, food media platform Milk Street. Founded in 2015, Milk Street, which produces a television show, magazine, website and podcast, expands upon Kimball's long-held belief that -- with the right guidance and well-tested recipes -- everyone can learn how to make good food at home. Listen to our full-length interview, in which Kimball discussed Milk Street's mission in further detail, offered his take the evolution of the American palate and the food industry as a whole, talked about why he believes flavor is more meaningful than any trend, and shared the proudest achievement of his storied career. Show notes: 2:25: Interview: Christopher Kimball, Founder, Milk Street/America's Test Kitchen -- Since 1980, Kimball has built a food media empire, one that includes "America's Test Kitchen" and magazines Cook's Illustrated and Cook's County. In 2015, Kimball founded Milk Street, a company focused on instructional recipes and techniques inspired by global cuisine. In this interview, recorded at the company's headquarters in downtown Boston, Kimball explained his perspective that, at its core, there is nothing "authentic" about food, which he views as a "river that keeps moving," discussed what he learned about making scallion pancakes in Hong Kong and dining in Denmark, shared his stance on trendy buzzwords and meal kits and why flavor "is what's missing in the discussion" about organic food. 40:40: Does Jay-Z Drink Kombucha? -- The hosts discussed news in the booming business of kombucha, including a new line launched by Starbucks-owned Evolution Fresh and moves by leading players Humm and Brew Dr. They also riffed on a handful of new and innovative products to hit the office, including those from healthy and sustainable snack brand Amazi, Shaka Tea and Chameleon Cold-Brew. Brands in this episode: Evolution Fresh, Brew Dr. Kombucha, Humm Kombucha, Wonder Drink, Amazi, LÄRABAR, Häagen-Dazs, Chameleon Cold-Brew, Kanguru Energy, NuttZo, Shaka Tea, Laphroaig

Stop us when this sounds familiar: two young entrepreneurs have an idea for a disruptive food concept, but lack experience and need help -- with everything. In the case of Amanda Klane and Drew Harrington, who together launched frozen Greek yogurt brand Yasso while fresh out of college, identifying and aligning with the right partners meant building around their vision of success. "When we started the business, we were 23," Klane said in an interview included in this episode of Taste Radio. "We clearly knew we didn't know everything. It was 'how do we find people that are smarter than us and can provide assistance and support, but also allow us to do what it is we love to do and grow the brand the way we want to?'" The strategy has paid dividends. Since its launch in 2009, Yasso, which is positioned as a healthier and low-calorie alternative to traditional ice cream brands, has become a bona fide star in the freezer aisle, racking up over $82 million in sales last year. As part of our interview, Klane and Harrington discussed the inspiration behind the brand, how they identified an opportunity to disrupt a legacy category, the importance of value-added financial partners, and why trash cans became a key part of the brand's marketing strategy. Pizza and ice cream is, of course, a popular pairing. So to go with Yasso's healthier take on the latter, how about a serving of Cali'Flour? The fast-growing brand sells vegetable-based, gluten-free frozen pizza crusts that are made with just four ingredients. Founded in 2015 by Amy Lacey, Cali'Flour has attracted a loyal following and established a thriving direct-to-consumer business. In a recent interview, Lacey spoke about staying ahead of a hot trend, how the brand incorporates consumer feedback into its R&D strategy, and why the company doesn't make hero products. Show notes: 2:35: Elevation, Enlightenment, Expo -- The hosts discuss the migration of Elevator Talk to YouTube and Instagram TV, the release of BevNET Magazine's July/August 2018 issue and cover story on the "31 of the most powerful women in the industry," the upcoming Natural Products Expo East show, and a bevy of new and interesting products that arrived at the office over the past week. 14:26: Interview: Drew Harrington and Amanda Klane, Co-Founders/Co-CEOs, Yasso -- Harrington and Klane are the founders of Yasso, a popular ice cream brand that uses Greek yogurt as the base of its tasty treats. The childhood friends and co-CEOs recently sat down with Project NOSH editor Carol Ortenberg and BevNET CMO Mike Schneider, where they spoke about the brand's ascendance, its innovation and marketing strategy and the keys to its partnership with majority investor Castanea Partners. 35:39: Interview: Amy Lacey, Founder/Owner, Cali'flour Foods -- Lacey sat down with BevNET CMO Mike Schneider at the 2018 Summer Fancy Food Show, where they spoke about the launch and development of Cali'Flour, which is promoted as the "Original Cauliflower Pizza Crust." Lacey, who participated in the Pitch Slam competition at NOSH Live Summer 2017, discussed the brand's origins, how it has attempted to separate itself from competing brands and why listening to its customers has been critical to its growth. Brands in this episode: Mother Kombucha, Up Mountain Switchel, Mother Beverage, Dirty Lemon, Mikey's, Crispy Green, Yoplait, Red Bull, Yasso, Ben & Jerry's, Annie's, Nantucket Nectars, Halo Top, Enlightened, Arctic Zero, Cali'Flour

When considering business decisions, Rip Pruisken, the co-founder and CEO of fast-growing snack brand Rip Van Wafels, asks himself a simple question: "Is it true?" In an interview included in this episode of Taste Radio, Pruisken stated his belief that at the foundation of every decision is a known truth that, when identified and accepted, will present a clear conclusion. "You're trying to really look at the reality and trying to diagnose, 'Okay, well, is this strategy really leading to my goals? Are the people on our team really the right ones to achieve those goals? Are the goals reasonable in the first place?'" he said. "And so, once you go through this iterative process on a regular cadence of 'is it truing?' these different facets of your goals, your work machine and the outcomes, you're… going to understand how to goalset better and then also how to adapt better as a result of your execution through that process." Trusting the process has yielded retail relationships based on value and velocity. As part of the interview, Pruisken discussed the origins for the brand of stroopwafels, a traditional Dutch snack comprised of two thin wafels with a caramel filling in between. He also detailed how Rip Van identifies and leverages captive audiences, such as getting placement in the kitchens of Silicon Valley tech companies, and how it has taken alternative paths to retail for the product, which is now sold at a number of grocery and coffee chains, including 12,000 Starbucks locations nationwide. Like Pruisken, Ely Key, the co-founder and CEO of Up Mountain Switchel, sells a product steeped in cultural traditions. Promoted for its sweet and savory drinking experience and gut health benefits, switchel has been pegged as a trendy beverage to watch for the past few years. In a conversation included in this episode, Key spoke about Up Mountain's efforts to build education and awareness for the brand through storytelling, why listening to its customers yielded critical information about their purchasing decisions, and the importance of working with and learning from your competitors. Show notes: 2:23: A Gut Feeling About This Episode: The hosts examine the emergence of shrub and switchel beverages amid growing consumer interest around gut health, discuss top headlines on BevNET and Project NOSH, and chat about a few recent visitors to the office. 16:55: Interview: Rip Pruisken, Co-Founder/CEO, Rip Van -- Recorded at Dave's Coffee in Providence, R.I., Pruisken discussed the launch and development of his stroopwafel brand, which he co-founded in 2010 while an undergraduate at Brown University. Pruisken spoke about the brand's evolution -- from sales to college students to tech firms in Silicon Valley to Starbucks cafes -- and what he's learned about patience, strategy and meeting Howard Schultz. 43:10: Interview: Ely Key, Co-Founder, Up Mountain Switchel -- In this interview, recorded at the 2018 Summer Fancy Food Show in New York City, Key shares details about the early days of his brand, how he and his co-founders navigated common mistakes without losing their shirts, why he urges business partnerships with family and friends, and how staying close to the ground -- and its primary consumers -- has shaped the company's communications strategy. Brands in this episode: GT's CocoYo, Coconut Cult, Element Shrub, CideRoad, Vermont Village, Fizzy Fox, Superior Switchel, Up Mountain Switchel, Sip City, False-Ox, Bragg's, MatchaBar, Smashmallow, Juice Press, Kween Foods, Rip Van, Chobani

Reflecting on a 31-year-career that has seen him evolve from an acclaimed chef and founder of an award-winning restaurant group to a media personality and successful CPG food entrepreneur, Rick Bayless points to authenticity as the guiding principle in his own journey and as an indispensable element to success in the food business. "I want the real deal," Bayless said in an interview included in this episode of Taste Radio. "I don't want to modify a recipe just to make it more mass." As part of our conversation, Bayless discussed the origins of his food career, the launch, development and eventual sale of his packaged food brand, Frontera Foods, why he was ahead of the game on clean labels and transparency, and his take on the future of food. Like Bayless, Susie Fogelson also has her share of experience at the intersection of food and media. For nearly 15 years, Susie spearheaded marketing strategy for the Food Network and Cooking Channel, culminating in her role as the senior vice president of marketing & brand strategy. In our second interview, Fogelson shared insights gleaned from her career at the Food Network, including the importance of purpose-driven marketing and why transparency is an opportunity for brands to tell a story. Also included in this episode: a conversation with Jamie Meltzer, the founder and CEO of Watermelon Road, an upstart brand of fruit jerky and the winner of NOSH Live Summer 2018's Pitch Slam 4. Show notes: 1:42: Meals, Wheels and West: The hosts discussed Expo West housing, the business of meal kits, including the recent shuttering of Chef'd, and WeWork's transition to a meatless office culture. 12:02: Interview: Rick Bayless, Founder, Frontera Foods -- Recorded at the 2018 Fancy Food Show, Bayless, known for his expertise in Mexican cooking and cuisine, discussed how he cut his teeth in the food business as the host of the PBS series "Cooking Mexican," and the development of his acclaimed restaurant group. He also spoke about entering the packaged food business with Frontera Foods, a brand of gourmet Mexican products that includes salsas, sauces, and meals and its acquisition by ConAgra Foods in 2016 for $108.9 million, a sale that Bayless fleshed out in the interview. 34:23: Interview: Susie Fogelson, Founder, F&Co -- After 15 years leading marketing efforts at the Food Network and Cooking Channel, Fogelson founded founded F&Co., a boutique consultancy that works with food brands to develop a blueprint for storytelling and experiences. In our conversation, recorded at the 2018 Summer Fancy Food Show, she offers her perspective on the evolution of the food space and how brands can best communicate with their consumers. 55:23: Interview: Jamie Meltzer, Founder, Watermelon Road -- Meltzer sat down with us following her big win and experience in NOSH Live's Pitch Slam 4, and discussed her experience in the competition, finding her brand's voice and what's next for her brand. Brands in this episode: Chef'd, Blue Apron, Hello Fresh, Frontera Foods, Hippeas, 4505 Meats, Watermelon Road

Brian Rudolph is a big believer in cold calling. The co-founder and CEO of Banza -- a brand of chickpea-based pasta that's promoted as a protein-rich, gluten-free and nutritious alternative to traditional varieties -- said that while rejection is to be expected with unsolicited outreach, persistence and civility have led to big wins for the company. "We got rejected all the time," Rudolph said in an interview included in this episode of Taste Radio. "Sometimes people just don't answer, but you have to recognize that it's okay to follow up. And a lot times we wouldn't get a response until the fourth or fifth time. So many of our early retail relationships came from cold outreach. You'd be surprised; you can cold call the headquarters of a retailer and say 'who's the buyer for XYZ?' [and] you'll find who it is, and just leave them a voicemail. Of course, be polite, but be polite and relentless." The tenacity has paid off for Banza, which just four years after its launch has become one of the top-selling pasta brands at Whole Foods and Target. Banza is carried at over 8,000 retail locations, is a category best-seller on Amazon and has attracted a rabid consumer following. As part of our interview, Rudolph spoke about the roots of his business, including the impact of Banza's appearance on a reality TV competition, why he's positioning the brand as an "agent of change," when to turn down new retail opportunities, and the company's innovative method for collecting consumer feedback. Also in this episode: A conversation with MatchaBar co-founder/CEO Graham Fortgang. Positioned as a healthier alternative to traditional energy drinks and coffee, MatchaBar has embraced an unconventional approach to marketing its beverages and primary ingredient, ceremonial grade matcha. Fortgang discussed the company's approach to disrupting the energy category, how MatchaBar aligns with influencers and measures their reach and impact, and the company's process for identifying and providing value to its retail partners. We also sit down with founders of Simply Soupreme, Jackie Greene & Taylor Rossi, who were victorious in BevNET Live's New Beverage Showdown 15. Show notes: 2:10: Craven's Cooler: The hosts chat about a Brooklyn Crafted Happy Hour at BevNET HQ, a sampling of King's Brew Nitro-Infused Cold Brew Coffee, detoxwater Cryptokiwi and running into the founder of Chi Kitchen Kimchi. 11:45: Interview: Brian Rudolph, Co-Founder/CEO, Banza -- Alongside his brother and co-founder Scott, Rudolph launched the chickpea-based pasta brand in 2014. In our interview, recorded at the 2018 Summer Fancy Food, Rudolph discussed the early days of Banza, how an appearance on CNBC's "Restaurant Startup" accelerated its growth, the company's mission to be "the Chobani of pasta," and the brand's approach to evaluating investment opportunities and attracting new retail partners. 33:05: Interview: Graham Fortgang, Co-Founder, MatchaBar -- A fast-growing maker and retailer of matcha drinks, the company operates cafes in New York and Los Angeles and its ready-to-drink beverages are sold nationwide at Whole Foods. At the 2018 Summer Fancy Food, Fortgang spoke about how the company works with and provides value to its retail and influencer partners and measures the relationships using tangible metrics. He also discussed MatchaBar recent completion of an $8 million round of funding that attracted investment from music producer Diplo and NFL Super Bowl MVP Von Miller, and an innovative marketing initiative launched in collaboration with Facebook and Whole Foods. 52:40: Interview: Jackie Greene & Taylor Rossi, Founders, Simply Soupreme -- Greene & Rossi, are the founders of Simply Soupreme, a brand of super-premium bottled soups. Victorious in BevNET Live's New Beverage Showdown 15, Greene and Rossi discussed their big win and talked about their experience in the Showdown and the next steps for the company, which was awarded $10,000 in prizes.

A co-founder of Boston Beer Co., the maker of Samuel Adams, Rhonda Kallman has seen her share of success. Yet while she's been to the top of the mountain, she's also seen its nadir. Despite the ups and downs of her nearly three decades in the beverage business, she'll tell you that there's been one constant: there's no substitute for entrepreneurship. Kallman's latest project, Boston Harbor Distillery, extends a career that began in 1984 when she partnered with Jim Koch to create the now iconic Samuel Adams brand. Her path from Sam to spirits included both remarkable success and a decade of adversity, forcing her to overcome several personal struggles and the failure of a new brewing venture. In an interview recorded at her distillery in Dorchester, Mass., Kallman spoke about the defining moments of her journey, her methods for identifying disruptive concepts, why authenticity is the key to marketing innovation and the words that lifted her during the most challenging point of her career. Also included in this episode: a conversation with Greg Steltenpohl, the founder and CEO of plant-based beverage company Califia Farms. Known as one of the foremost innovators in the beverage industry, Steltenpohl, who is also the founder of super-premium juice brand Odwalla, discussed the development and impact of business habits that he's adopted during his nearly four decades in business. This episode is presented by Watermelon Road. Show notes: 2:51: Incubate, Communicate, Masticate -- The hosts discussed highlights and notable exhibits at the 2018 Summer Fancy Food Show, including the event's "Incubator Village," which featured 11 incubators from across the U.S., among them the Chobani Incubator, The Hatchery, and CommonWealth Kitchen. They also spotlight Alpha Food Labs' "The Future Market" which showcased innovative brands Yappah and Ocean Hugger, and chatted about a few interesting products sampled at the show, including those from Peekaboo Ice Cream, Pan's Mushroom Jerky, Harney & Sons Cold Brew Nitro Tea, Tiny Hero Foods, and GT's Kombucha. 12:14: Rhonda Kallman, Co-Founder, Boston Beer Co./Founder, Boston Harbor Distillery -- Kallman shared stories about the early days of Samuel Adams and how the brand focused on an authentic message to drive trial and achieve traction; how she navigated a challenging and ultimately unsuccessful new venture in beer; why she saw an opportunity to innovate in the spirits business; and why it's critical for brands in emerging categories to work together. 36:33: Greg Steltenpohl, Founder/CEO, Califia Farms -- Recorded at the 2018 Summer Fancy Food Show, Steltenpohl offered his take on important business habits and practices, including why listening is essential for successful leaders; how Califia uses "huddles" to create spaces for dialogue; how best to capture innovative ideas; and how to identify and avoid ruts. Brands in this episode: Yappah, Ocean Hugger, Peekaboo Ice Cream, Pan's Mushroom Jerky, Harney & Sons, Tiny Hero, GT's Kombucha, Samuel Adams, Boston Harbor Distillery, Odwalla, Califia Farms

Nothing says 4th of July like BBQ, fireworks and a special edition of Taste Radio. In this episode we highlight the insights and business lessons from four remarkable leaders who joined us on the podcast in the first half of 2018:JUST founder and CEO Josh Tetrick offered his take on systemic problems within the current food system and the singular operating principle that drives JUST's mission. REBBL CEO Sheryl O'Loughlin spoke about the role of empathy and compassion in building successful teams and relationships, and why expressing vulnerability is a critical component of leadership. We also listened as Jagermeister CEO Jeff Popkin explained the importance of being authentic and transparent with consumers, and RXBAR co-founder and CEO Peter Rahal discussed the steps leading up to a major turning point for the brand -- one that is often credited for its remarkable success. Show notes: 2:11: You've Got Mail -- The hosts respond to emails sent in by Taste Radio listeners and answer questions about upcycling food waste and working with manufacturing/co-packing partners. 9:50: Josh Tetrick, Founder/CEO, JUST -- Formerly known as Hampton Creek, JUST merges biotechnology and plant-based ingredients to create environmentally friendly foods, and is best known for its vegan mayo and cookie dough. The company recently introduced a vegan scrambled egg product and is currently working on lab-grown and plant-based meat. Tetrick originally joined us in Episode 95. 20:18: Sheryl O'Loughlin, CEO, REBBL -- Throughout her 25-year career as an entrepreneur and executive, O'Loughlin has been known a passionate leader with a deep commitment to social responsibility. Prior to joining REBBL, she led Clif Bar as its CEO for nearly 10 years and later co-founded and helmed organic baby food company Plum Organics. O'Loughlin was originally featured in Episode 97. 30:35: Jeff Popkin, CEO, Mast-Jagermeister -- With over two decades of experience in the beverage business, Popkin has been at the forefront of several emerging drink trends having held key leadership roles at Red Bull and Vita Coco. Popkin, who was originally featured in Episode 102, is currently the CEO of Mast-Jaegermeister U.S. 35:52: Peter Rahal, Co-Founder/CEO, RXBAR -- Launched in 2013, RxBar quickly became one of the fastest growing nutrition bar brands in the US, with net sales of approximately $120 million in 2017. RXBAR was famously acquire last year by the Kellogg Co. for $600 million. Rahal originally joined us in Episode 109. Brands in this episode: WTRMLN WTR, Misfit Juicery, JUST, REBBL, Clif Bar, Plum Organics, Jagermeister, Red Bull, Vita Coco, RXBAR

How does an industry insider gauge the viability of up-and-coming trends? Well, if you're Bill Weiland, you draw upon decades of experience... and you absolutely consult with your dogs. A veteran of the natural food business for nearly 40 years, Weiland is the founder and CEO of Presence Marketing, the largest independent broker for natural and organic brands in the U.S. He's also the co-founder of BIGR Ventures, a growth equity fund focused on promising early-stage natural and organic products, and whose portfolio includes fast-growing brands REBBL, High Brew Coffee and Bonafide Provisions. In an conversation recorded at BevNET Live Summer 2018, we spoke with Weiland about cutting his teeth in natural foods, his perspective on how the industry has "grown up," how he identifies disruptive brands and concepts and, as noted, why his dogs play such an important role in cultivating the product mix for Presence. Also in this episode: An interview with Alex Whitmore, the founder and CEO of premium chocolate maker Taza Chocolate. Recorded at Taza's facility in Somerville, Mass., Whitmore discussed the story behind the brand, how its focused and uncompromising approach to quality has differentiated Taza from the competition, the evolution of its product mix, and why only recently the company decided to accept outside investment for the first time. This episode is presented by Simply Soupreme. Show notes: 2:44: Cocktails and Dreams (and Pâté and Chocolate): The hosts chat about a recent visit to and tour of the Taza Chocolate factory, mange on organic charcuterie from Les Trois Petits Cochons and test out a countertop cocktail machine called Bibo Barmaid. 13:00: Interview: Bill Weiland, Founder/CEO, Presence Marketing: In a wide-ranging interview, Weiland discussed his background and how he cut his teeth in the food and beverage business, key figures and mentors that helped shape his career, surprising trends and categories that have taken hold in food and beverage, and opportunities and challenges for natural and organic brands as e-commerce retail continues to expand and evolve. 36:38: Interview: Alex Whitmore, Founder/CEO, Taza Chocolate: An influential name in premium chocolate, Taza churns out its bold flavored, organic chocolate using the same stone-ground production methods since it launched 2006. The brand has been at the forefront of the premium chocolate category, driven by high quality standards in sourcing and ingredients. At the company's production facility, located just a few miles from BevNET HQ, Whitmore spoke about Taza's origins, the development of its brand and vertical integration strategy, and the company's approach to innovation. Brands in this episode: Les Trois Petits Cochons, Bibo Barmaid, Taza Chocolate, REBBL, Bonafide Provisions, Ancient Nutrition, Eternal Water, High Brew Coffee

When it debuted in 2005, Perfect Bar was a tough sell to retailers unfamiliar with the concept of a refrigerated protein bar. But Leigh and Bill Keith, who co-founded the brand along with four other siblings and developed the products based on a family recipe that uses healthier ingredients, slowly achieved traction for Perfect Bar through persistence and a focused business strategy. The brand is now carried at thousands of retail chains across the country and is the leader of the blooming set. We caught up with Leigh and Bill at NOSH Live Summer 2018 and discussed the company's journey to become, in their words, a 13-year overnight success, and how intense sampling efforts and grassroots metrics were critical to the brand's development. The British novelist and author William Thackeray is quoted as saying that "Successful people aren't born that way. They become successful by establishing the habit of doing things unsuccessful people don't like to do." But what are those things, those habits? We'll be asking that very question to many successful entrepreneurs in new and upcoming episodes of the podcast, starting with Daina Trout, who is the co-founder and CEO of leading kombucha brand Health-Ade. In an interview recorded at BevNET Live Summer 2018, Daina discussed specific habits that have helped her achieve repeatable, positive outcomes and avoid routine mistakes. Also in this episode: A review of recent top headlines in the beverage business with BevNET assistant editor Marty Caballero. Show notes: 2:45: BTS at BevNET Live/NOSH Live -- The hosts discuss a few behind-the-scenes stories from the NOSH Live sampling experience, beta-testing and brand introductions at BevNET Live (Rise Brewing Co., meet Rise Kombucha!), Mike's sticker pranks and more. 12:50: Interview: Bill & Leigh Keith, Co-Founders, Perfect Bar -- BevNET CMO Mike Schneider met with Bill and Leigh at NOSH Live Summer 2018 where they spoke about the brand's origins and founding story, the innovative way that Perfect Bar sourced data in its early days, how changes in grocery and creativity were crucial in its growth and the importance of the family story for branding. 43:00: In the Newsroom -- BevNET assistant editor Marty Caballero joins the podcast to discuss the recent decision by Howard Schultz to step down as chairman of Starbucks, and Miller Coors' acquisition of San Francisco-based kombucha brand Clearly Kombucha. 46:44: Interview: Daina Trout, Co-Founder/CEO, Health-Ade Kombucha -- Trout explains how a monthly strategy day and one-on-one weekly manager meetings have supported the company's growth and her development as a leader and why accepting every media opportunity turned out to be a bad habit that she has since changed. Brands in this episode: Hella Cocktail Co., Evy Tea, Rise Brewing Co. Rise Kombucha, Perfect Bar, Starbucks, Clearly Kombucha, Canvas, Health-Ade Kombucha

A disillusioned accountant quits his job and enters the coffee industry, where he builds a thriving direct-to-consumer business selling high-test coffee beans -- that's the short take on Mike Brown, the founder and CEO of Death Wish Coffee. But there's a longer tale to be told, and in this week's episode we sat down with Brown, who launched Death Wish in 2012, to talk about his unconventional brand, which is promoted as "The World's Strongest Coffee." In our conversation, Brown discussed the company's origins and early struggles, the evolution of its e-commerce strategy and approach to community-building, and the amazing story of how Death Wish scored a free Super Bowl ad. To pair with the coffee, we also have a serving of pancakes. While Aunt Jemima and Bisquick may be the two best known brands in what's traditionally been a sleepy category, retailers aren't sleeping on Birch Benders, which launched in 2011 and markets traditional and functional pancake mixes, including its best-selling Paleo variety. The fastest-growing brand in the category across all channels, Birch Benders products are now available nationwide in more than 8,000 retailers, including Target, Whole Foods, Safeway, Sprouts. We spoke with founders Matt LaCasse and Lizzi Ackerman about how they identified and assessed the market opportunity for a premium pancake mix, why gut instinct is a key component of the brand's innovation strategy and how they overcame a global egg shortage that nearly derailed a critical retail partnership. Show notes: 1:24: NYC, VC, NBS: On location at BevNET Live Summer 2018, the hosts remarked on a pervasive sense of enthusiasm at the event, discussed John Craven's interview with Vita Coco co-founder and CEO Mike Kirban, and shared their thoughts on a few of the participants from New Beverage Showdown 15. 8:50: Interview: Mike Brown, Founder/CEO, Death Wish Coffee -- In our interview, recorded in the Taste Radion studio at BevNET HQ, Brown spoke about what makes the company's e-commerce strategy so effective and explained why customer acquisition is "all about a relationship." He also explained how a feature on "Good Morning America" almost ruined the brand, the company's all-in approach to winning a free Super Bowl ad, and why he believes that "brands will have to be the media companies of the future." 39:22: Interview: Matt LaCasse and Lizzi Ackerman, Co-Founders, Birch Benders -- Recorded at NOSH Live Summer 2018, LaCasse and Ackerman explained how they identified an opportunity to innovate in the pancake mix category and how they achieved traction with the brand. They also discussed the role of data in business planning and new product development and why "at the end the day, you have to trust your gut about things." Ackerman also explained why it's important for entrepreneurs to "get a little over your head sometimes." 59:36: Tribute: Anthony Bourdain -- Ray and Mike shared their thoughts on the recent passing of Bourdain, a cultural and culinary icon whose influence was felt across the food and beverage world. Brands in this episode: Vita Coco, Origin Almond, Death Wish Coffee, Birch Benders

Even as one of the pioneers of the super-premium coffee set often referred to as "third-wave," Blue Bottle founder James Freeman says he was never interested in being ahead of the curve. For Freeman, creating an innovative and lasting brand is "about working on the negative space." Joining Taste Radio for a conversation in this week's episode, Freeman explained how Blue Bottle has built a unique platform differentiated by ultra high quality products and service by "figuring out what is there and shouldn't [be] rather than figuring out is not there and should be there". The strategy has attracted a loyal consumer base, as well as a powerful strategic partner in Nestlé , which last year acquired a majority stake in the company for a reported $500 million. Listen to our full-length interview with Freeman, who also discussed the origins and development of Blue Bottle, his perspective on the premiumization of coffee and his vision for the future of the company. Also included in this episode: a conversation with Jesse Merrill, who's attempting to change the perception of cottage cheese with innovative and fast-growing brand Good Culture. Merrill explained the company's approach to creating an elevated consumption experience, detailed the two core values that guide its innovation strategy and discussed why he believes in an attitude vs. aptitude hiring process. And in the latest edition of Elevator Talk, we spoke with Melissa Mutterspaugh, the founder of Mountain Mel's, a maker of medicinal herbal teas formulated for holistic health and well-being. Show notes: 2:02: NOSHing Live: On location at NOSH Live Summer 2018, the hosts discuss products and presentations featured at the event. 10:05: Interview: James Freeman, Founder, Blue Bottle Coffee -- Freeman spoke with BevNET assistant editor Martín Caballero about the remarkable journey of third-wave coffee roaster and retailer Blue Bottle Coffee. Freeman discussed the company's business and innovation strategy, Starbucks' influence on the coffee business; why he believes "enthusiasm is infectious," and his dream to "drive across the U.S. and never stop for an inadequate coffee." 37:16: Interview: Jesse Merrill, CEO/Co-Founder, Good Culture -- In an interview with Project NOSH editor Carol Ortenberg, Merrill spoke about how the Good Culture has attempted to change the perception of cottage cheese by creating an elevated consumption experience, the two core values that guide its innovation strategy and why he believes in an attitude vs. aptitude hiring process. 1:02:20: Elevator Talk: Melissa Mutterspaugh, Owner, Mountain Mel's -- Mountain Mel's is a maker of medicinal herbal teas formulated for holistic health and well-being. From mental clarity and stress relief to digestion and immunity, each variety of the brand's loose leaf teas is designed for a specific function. We spoke with Mutterspaugh about the mission and growth strategy for her budding brand. Brands in this episode: Bohana, Highland Farm Foods, Rind Snacks, Watermelon Road, Peeled Snacks, Athletic Brewing Co., Blue Bottle Coffee, Peet's Coffee, Starbucks, Activate Drinks, Good Culture, Mountain Mel's

Behind the camera, Academy Award-winning director Steven Soderbergh has taken on all types of challenges in filmmaking, from shooting low-budget indie movies with a handheld camera to helming blockbuster franchise flicks starring some of Hollywood's biggest names (the "Ocean's Eleven" series). However, as he tells it, that's nothing compared to running a spirits brand. "This is like shooting a movie every day for the rest of your life," he said in an interview included in this episode of Taste Radio. "There's just no pause button. And if you slow down, the person behind you with their brand is just going to run right over you." Soderbergh is the creator of Singani63, a unique spirit distilled from grapes indigenous to the Andes Mountains of Bolivia. Previously a devoted vodka drinker, Soderbergh fell for singani while on location (in Bolivia) filming the movie "Che" in 2007 and felt compelled to bring it to the U.S. market. Technically defined as a brandy, singani is relatively unknown to American consumers and Soderbergh has had a front row seat to the challenges of launching a brand with a high education factor. As part of our conversation, Soderbergh discussed how he's leaned on his experience as a storyteller to drive the creative vision for the brand, parallels between the movie and beverage businesses and why he's having more fun running a spirits company than filmmaking. In our second interview, we go from singani to Sheets-- as in Nate Sheets, the founder and CEO of the top-selling honey brand in America, Nature Nate's. A former marketing executive, Sheets started with a single beehive but now has a company that will produce over 20 million lbs. of honey this year. Sheets explained how the combination of a highly effective label revamp and an intense focus on micro-marketing and innovation helped fuel the company's evolution. He also discussed why his wear-it-on-your-sleeve spirituality has been a key component of the company's mission and business strategy. And in the latest edition of Elevator Talk, we're joined by Hansen Sheih, the founder of One Culture Foods, a maker of Asian-inspired sauces and instant noodle cups. Show notes: 2:30: A Sweet and Spicy Homecoming: The hosts crunch and munch their way through a swath of snacks brought back from the Sweets & Snacks Expo, an annual convention showcasing new candy and snack products. They also feel the heat from samples of Olde Virden Red Hot sprinkles and chat about a recent interview with Mike Brown, the founder of "World's Strongest Coffee" brand Death Wish Coffee. 13:51: Interview: Steven Soderbergh, Filmmaker & Creator of Singani63 -- From critically acclaimed films "Sex, Lies and Videotape" and "The Limey" to Hollywood blockbusters "Erin Brockovich," and "Traffic," Soderbergh has been hailed as one of the most influential filmmakers of his generation. While the Academy Award-winning director continues to make his mark in the movie business, he's hoping to do the same off-screen as a beverage entrepreneur. We sat down with Soderbergh at ThirstBoston, an industry event showcasing innovation and education in the world of craft cocktails, where he spoke about his unique spirit brand Singani63 and his experience wading through the beverage business. 36:33: Interview: Nathan Sheets, President/Chief Steward, Nature Nate's -- In an interview recorded at BevNET HQ, Sheets discussed the rise of Nature Nate's from its humble beginnings to being the number one honey brand in America. As part of our conversation, he explained how micro-marketing has yielded significant traction for the brand and why he believes that "if you're not failing enough, you're not trying enough new things." 58:41: Elevator Talk: Hansen Sheih, Founder/CEO, One Culture Foods -- A maker of sauces and instant noodle cups infused with global flavors, One Culture Foods is focused on creating convenient, crafted products for at-home chefs and everyday consumers alike.

Pretty much everyone has heard of Pirate's Booty, the ubiquitous puffed cheese snack known for its quirky branding and eat-the-whole-bag appeal. If you're in the food and beverage business, you might have heard of Robert Ehrlich, the creator of Pirate's Booty. But to know the name is not necessarily to know the man. Inventive, eccentric, fearless, creative, and above all fun, Ehrlich has been extremely successful as a food entrepreneur; the sale of Pirate's Booty netted him over $70 million. Money, however, hasn't changed his passion for new and innovative ways to disrupt the food business. Inthis episode of Taste Radio, Ehrlich discussed what he's learned from the Pirate's Booty days, his approach to brand and product ideation, and why he may be creating new snacks until he's 99 years old. Also in this episode: a conversation with Jim, Jake and Jordan DeCicco, the brothers and founders of Sunniva Super Coffee, a brand of functional coffee drinks enhanced with MCT oil and protein. While the DeCicco brothers have only been in business for a couple years, their youthfulness in age (Jim, the oldest brother, is just 25) and experience hasn't stopped them from getting off to a roaring start, highlighted by an appearance on "Shark Tank" earlier this year. The DeCiccos discussed the origins of Sunniva, swimming with the Sharks and how their networking prowess has resulted in a roster of remarkable relationships (including WeWork co-founder Adam Neumann and NFL legend Boomer Esiason). And in the latest edition of Elevator Talk, we're joined by Breezy Griffith, the co-founder and CEO of Skinny Dipped, a young, fast-growing brand of chocolate-covered almonds. Show notes: 2:25: Network With Interesting Folks and Hire Them: The hosts riff on networking opportunities at the upcoming BevNET Live and NOSH Live Summer 2018 conferences, with 1,000 industry professionals expected to attend the events. They also chat about a recent Boston Magazine profile on Bill Creelman, the founder and CEO of surging sparkling water brand Spindrift, featuring context on the man, brand and category from BevNET CEO John Craven, who's quoted extensively in article; the U.S. launch of U.K.-based brand and New Beverage Showdown 13 finalist Ugly Water; and BevNET's affordable and effective job board. 10:15: Interview: Rob Ehrlich, Founder, Pirate's Booty/Vegan's Rob's -- Recorded at Natural Products Expo West 2018, Ehrlich discussed his post-Pirate's Booty business ventures, including Skinny Pop and Vegan Rob's. He explained why he's "always taking pitches," constantly iterating and innovating with Vegan Rob's by focusing on fast-moving trends and staying close to the ground by listening to feedback from "store employees, to consumers, to the kids to even the people on the line who make the products." 29:24: Interview: The Brothers DeCicco, Founders, Sunniva Super Coffee -- We've heard many Taste Radio guests say that you can't make it in the food and beverage business without hustle. Well, the word defines Jim, Jake and Jordan DeCicco, brothers and founders of Sunniva Super Coffee. In an interview recorded at BevNET HQ, they explained how their hard-charging approach to business and networking has resulted in the brand's early success and an appearance on the ABC hit show "Shark Tank." 54:04: Elevator Talk: Breezy Griffith, Co-Founder/CEO, Skinny Dipped -- Launched on a dining room table in Seattle, Skinny Dipped, a young, fast-growing brand of chocolate-covered almonds was co-founded by Breezy Griffith, who shared with us the vision and grand plans for the brand, all included in this edition of Elevator Talk. Brands in this episode: Madi, Spindrift, Ugly Drinks, Pirate's Booty, Vegan Rob's, Sunniva Super Coffee, Skinny Dipped

When it comes to entrepreneurship, Clayton Christopher believes that "you can't read the book; you gotta live it." And live it he has; Christopher is best known as the co-founder of Sweet Leaf Tea, acquired by Nestlé Waters in 2011, and Deep Eddy Vodka, which just five years after its launch was sold to Heaven Hill Distilling for a reported $400 million. Yet even as a highly successful entrepreneur and investor, Christopher, currently the co-founder and managing director of private equity firm CAVU, has always looked beyond simply achieving a desired end result. In an interview included in this episode of Taste Radio, he urged business owners "to appreciate and cherish the journey," a perspective that will yield a rare and valuable currency few will ever grasp. As part of our conversation, Christopher also delved into why he believes that "the need for human capital is greater than it's ever been," how board and management teams can most effectively work together, and why entrepreneurs should spend less time on adding new distribution and instead focus on "creating a success story" inside individual stores. This episode also features an interview with another "kitchen to exit" entrepreneur: John McDonald, the founder of iconic craft beer company Boulevard Brewing. McDonald, who founded Boulevard nearly three decades ago, is something of a godfather in the beer business. In our conversation, he spoke about the origins of the company and its early days as a pioneer of the craft beer category through to its 2013 acquisition by Duvel Moortgat USA. And in this week's edition of Elevator Talk, we hear from Kabir Gambhir, the founder and CEO of innovative beverage brand Bevea. Show notes: 2:42: Four Letter Brands LIVE -- The hosts chat about recent visits to BevNET HQ by BKON, maker of innovative brewing machines and Waku, a wellness tea brewed with 20 super herbs from the Andes Mountains of Ecuador. The hosts also discuss the speaker lineups at the upcoming BevNET Live Summer 2018 and NOSH Live Summer 2018. 12:09: Interview: Clayton Christopher, Co-Founder, Sweet Leaf Tea/Deep Eddy Vodka/CAVU -- At Natural Products Expo West 2018, Christopher sat down BevNET editor-in-chief Jeff Klineman and discussed his remarkable journey as an entrepreneur and how he advises and invests in fast-growing brands. 36:58: Interview: John McDonald, Founder, Boulevard Brewing Co. -- Boulevard has led the craft scene in the Midwest and is the largest specialty brewer in the region. Brewbound assistant editor Justin Kendall recently visited Boulevard HQ in Kansas City, Missouri and as part of their conversation, McDonald shared war stories from Boulevard's journey and why he never allowed himself to believe that the company was going to succeed. 1:04:50: Elevator Talk: Kabir Gambhir, Founder/CEO, Bevea -- Gambir is the founder and CEO of Bevea, a recently launched brand that markets innovatic tonics made with organic coffee fruit, ginger and botanicals. Kabir recently visited BevNET's West Coast branch in San Diego, where he joined us for an interview included in this edition of Elevator Talk. Brands in this episode: BKON, Waku, Coolhaus, Hippeas, Chef'd, Biena, Kodiak Cakes, Essentia, Vita Coco, Sweet Leaf Tea, Deep Eddy Vodka, Boulevard Brewing Co., Bevea

If you are going to have the occasional indulgent dessert, at least make sure it's worth indulging on. Greg Fleishman, a veteran CPG executive and co-founder of organic baking kit brand Foodstirs, has made that the simple guiding principle of Foodstirs, the organic baking kit brand he helped launch alongside co-founder Galit Laibow and actress Sarah Michelle Gellar in 2014. Launched as a direct-to-consumer subscription service before expanding into retail, the brand has set out to disrupt a sleepy baking mix category with innovative products that merge high-quality, sustainable ingredients and indulgent flavors. In an interview with the Foodstirs founders included in this episode of Taste Radio, Gellar explained that they view themselves as customers of the brand as much as owners, an outlook that's shaped how Foodstirs considers innovation and ingredients. "I think we've elevated sourcing when it comes to baking," Gellar said. "I feel very confident in saying there is no baking mix whose ingredients cannot only be sourced as ethically [and] that tastes as delicious as ours. It's been a personal mission for us. And when I say personal mission, I mean that literally." Listen to our full interview with Gellar, Laibow and Fleishman in which they discuss Foodstirs' rapid growth, the brand's approach to new product development and innovation, and why they see the brand as taking a new tack on fresh for center store grocery. Also included in this episode: a conversation with Dan Schorr, the founder and CEO of provocative ice cream brand Vice Cream. As part of our discussion, Schorr explained how his personal journey as marketing executive and cancer survivor has shaped the business and marketing strategy behind the "unapologetically indulgent" Vice Cream brand, which has grown quickly in the two years since its launch and now available in more than 5,000 grocery stores across the U.S. We also review a spate of significant name leadership changes and corporate earnings reports with BevNET assistant editor Marty Caballero and chat with Matt Oscamou, the co-founder of Weller, a brand of hemp-infused coconut bites in the latest edition of Elevator Talk. Show notes: 2:21: Bust a Move -- The hosts banter about the recent office expansion at BevNET HQ. Landis chats about his recent visit to probiotic beverage company Urban Farm Fermentory. The hosts also discuss the speaker lineups at BevNET Live and NOSH Live. 11:28: Interview: Sarah Michelle Gellar, Galit Laibow & Greg Fleishman, Co-Founders, Foodstirs -- Speaking of our live events… if you attended or livestreamed our NOSH Live Winter 2016 conference you may recall our interview with the founders of Foodstirs, a maker of organic baking kits. In the time since Foodstirs has ramped up its retail presence and extended its product mix. Project NOSH editor Carol Ortenberg met up with Sarah, Galit and Greg at Natural Product Expo West 2018 where they spoke about the mission, positioning and business strategy behind the brand. 35:29: Interview: Dan Schorr, Founder/CEO, Vice Cream -- A provocative ice cream brand is trying to scoop the competition with an "unapologetically indulgent" approach. It's called Vice Cream, and there's a compelling backstory to the brand and founder, Dan Schorr, who visited BevNET HQ for a conversation about the origins of Vice Cream and its unorthodox approach to marketing. 59:57: In the Newsroom -- BevNET assistant editor Marty Caballero joins the podcast to discuss notable leadership changes and earnings reports in the non-alcoholic beverage business. 1:03:12: Elevator Talk: Matt Oscamou, Co-Founder, Weller -- Weller, a brand of sweet and savory hemp-infused coconut bites, is promoted as "a new kind of wellness." We caught up with co-founder Matt Oscamou at Expo West 2018, where he gave us the pitch on Weller and how it's attempting to make its mark in the snack aisle, all included in this edition of Elevator Talk.

Here's a hypothetical question: What if we were to tell you that one could start a food company and in less than five years sell it for $600 million? Would that be something you'd be interested in? (That was a rhetorical question.) As unlikely as it sounds, that's exactly what happened to Peter Rahal, the co-founder and CEO of RXBAR. Launched in 2013, RXBAR, which markets clean label protein bars, quickly became one of the fastest growing snack brands in the U.S. The company had net sales of approximately $120 million in 2017 and in October was acquired by the Kellogg Company for the aforementioned $600 million. We recently sat down with Rahal to discuss the incredible growth of RXBAR, including the decision that sparked a major turning point for the brand, and how being "miserably uncomfortable for the past five years" has helped him grow as a leader. Here's another hypothetical question: what if you could buy a countertop appliance that would enable you to make RXBARs at home? How about one that could make your favorite style of beer? Well, you're in luck! That's if you want the magic beer machine, not the protein bar one; that doesn't exist…. yet. Founded in 2010, PicoBrew is a fast-growing maker of automatic brewing appliances designed for small craft beer producers and homebrewers. Co-founder and CEO Bill Mitchell joined us for an interview about how the appliances are disrupting the beer industry's traditional three-tier system, the company's long-term vision is and how he expects it to evolve and expand into other beverage categories. Now, how about a snack with that homebrewed beverage? Consider AvoLuv, a new brand of chips made from avocados. Founder and CEO Eric Healy spoke with us about the development and business strategy behind AvoLuv and what he's looking for from investors -- all included in the latest edition of Elevator Talk. Show notes: 2:35: Trendspotting In South America -- Project NOSH editor Carol Ortenberg recently returned from a trip to Chile and Argentina and shared her thoughts on food culture, interesting ingredients, and novel brands in the two countries. The hosts also chat about recent visits to BevNET HQ from the founders of Ruby Rockets and Nitro Beverage Co. and encourage other brand owners to make a trip to see us. 9:58: Interview: Peter Rahal, Co-Founder/CEO, RXBAR -- Six months after the sale of RXBAR, Peter Rahal spoke with Project NOSH editor Carol Ortenberg about the launch and rapid development of the company. Among topics of discussion: how Rahal, a self-described introvert, was forced into uncomfortable situations that eventually made him a better leader; how the brand's revamp was a "leap of faith" and why Rahal believed that the company "couldn't play the same game, from a design perspective, as everyone else," and "needed to take a risk." 39:13: Interview: Bill Mitchell, Co-Founder/CEO, PicoBrew -- In its eight years on the market, PicoBrew has has attracted significant interest from consumers, professional brewers and investors, having raised $20 million from 50 funding partners, including Zx Ventures, the global incubation arm of Anheuser-Busch InBev. Mitchell sat down with Brewbound editor Chris Furnari and discussed the company's origins and business strategy, including how it plans to disrupt the market for hyperlocal craft beer. 1:04:39: Elevator Talk: Eric Healy, Founder/CEO, AvoLuv -- We met Eric Healy at Natural Products Expo West 2018, where the founder and CEO spoke with us about his avocado-based snack brand AvoLuv and the innovation behind its unique products. Brands in this episode: The Not Company, RxBar, Coronado Brewing Co., Rogue Ales, Avoluv

Courtney Reum wants food and beverage entrepreneurs to ask themselves one question: how can I make my company more 'techable'? Reum is the co-founder of M13, a brand development and investment firm focused on "accelerating businesses at the nexus of consumer products, technology, and media." Founded in 2016, M13 has investments in many well-known brands, including Lyft, Pinterest, Blue Bottle Coffee, Pressed Juicery and Snap. In an interview included in this episode of Taste Radio, Reum, who along with brother Carter launched M13 following the sale of their spirit brand Veev, spoke about his belief that the fundamentals for food and beverage business are evolving and, how companies can use technology to directly reach and better understand their consumers. "We're getting so much data where it's easier than ever to find your tribe, to get cohort data, that almost every brand its techable to some degree," Reum said. Hear much more from Reum in our interview, including lessons from the rapid development of Veev, how brands can best identify white space in a crowded consumer products marketplace and M13's philosophy regarding investment and incubation. Also in this episode: A conversation with Wing Lam, the wild and winsome co-founder of Wahoo's, the iconic Southern California-based restaurant chain which serves Mexican cuisine tinged with Brazilian and Asian flavors. Lam discussed how Wahoo's, which celebrated its 30th anniversary this year, has maintained and nurtured the spirit of its first location as it has expanded and how the company, known for its partnerships with surfers and surf-focused brands, identifies authentic partnerships. And in the latest edition of Elevator Talk, we're joined by Simon Cheng, the CEO and co-creator of Pique Tea, a brand of "cold brewed tea crystals" that dissolve in water. Show notes: 2:23: From One Costa to the Another -- A couple of our esteemed hosts took some much deserved time off last week. Mike was in Costa Rica while John Craven visited Santa Monica; the pair discussed notable libations and foods during their travels. Ray chatted about attending a premiere event for the HBO drama "Westworld," and the show's partnership with Westward Single Malt Whiskey, described as "a grain-to-glass celebration of the American pioneer spirit." 9:18: Interview: Courtney Reum, Co-Founder, Veev/M13 -- Recorded at M13 offices in Beverly Hills, Courtney Reum discussed the backstory and mission behind the investment/incubation/accelerator firm. As part of the conversation, Reum explained how M13 was created "as a company for starting companies where we use a playbook approach of repeatable behaviors… to demonstrate success across different brands and categories" and why they "really believe in the convergence of consumer brands, media and tech." 43:33: Interview: Wing Lam, Co-Founder, Wahoo's -- If you've spent any time in Southern California and hankered for a fish taco, you've probably been to Wahoo's. We sat down with co-founder Wing Lam at the company's location in Torrance, Calif and discussed how Wahoo's which just celebrated its 30th anniversary and has over 60 locations in the U.S. and one in Japan, has grown over the years and how it's become an institution in surfer/extreme sports community. 1:00:06: Elevator Talk: Simon Cheng, CEO/Co-Founder, Pique Tea -- Simon Cheng is the CEO and co-creator of Pique Tea, the maker of "cold brewed tea crystals" that dissolve in water. We caught with Simon at Expo West 2018 and connected for this edition of Elevator Talk. Show notes: Brands in this episode: Westward Single Malt Whiskey, KeVita, Pressed Juicery, Kite Hill, Blue Bottle Coffee, Daily Harvest, Rebloom, Chomps, Pique Tea

A self-described "entrepreneurial junkie," Lance Collins -- despite remarkable success in the beverage business -- is itching for his next fix. Collins, the creator of Fuze, Nos, BodyArmor and Core, is already quite wealthy, so why is he still chasing the juice (so to speak)? In an interview included in this episode of Taste Radio, Collins explained that he's addicted to the next big idea and to see it succeed, believes that he has to run faster than anyone else. "My whole thing is, it's not the big eat the small, it's the fast eat the slow," Collins said. "And we're really fast in our decisions, and I think we make the right ones." Listen to our full-length conversation with Collins in which he spoke about his amazing journey as an entrepreneur, which includes both staggering success and colossal failure (think $10 million losses), his approach to branding and innovation and why he aims to be "the pulse before the trend." Also included in this episode: An interview with Jordan Silbert, who is the founder and CEO of Q Drinks, a premium cocktail mixer brand that has played a key role in the growth and evolution of the category and, by extension, the carbonated beverage aisle as a whole. Silbert spoke about Q Drinks' role ushering in a new era for cocktail mixers, why he's careful with every dollar, and the advisors and mentors that helped shape the brand's success. Show notes 1:27: Kiwis and Coffee -- Food and beverage samples were aplenty this week and the hosts noshed and sipped on a few interesting products, including those from new healthy snack brands and cold brew coffee makers. 9:52: Interview: Lance Collins, Founder, Fuze/BodyArmor/Core -- The hosts visited über entrepreneur Lance Collins, who's the founder of iconic beverage brands Fuze, Nos, BodyArmor and Core, at his home in Beverly Hills, where they spoke about his incredible career, lessons learned and his passion for innovation and entrepreneurship. 38:24: Interview: Jordan Silbert, Founder/CEO, Q Drinks -- It's been a decade since he launched the premium cocktail mixer brand, and while he admits that he's not the most patient entrepreneur Silbert has played the long-game nonetheless. Hear how financial discipline, hustle and perseverance has paid dividends for Q Drinks. Brands in this episode: Rind Snacks, Point Blank Cold Brew, Sandows, Riff Cold Brew, Beacon Blend, Growing Roots, Fuze, Nos, BodyArmor, Core, Q Drinks