Taste Radio

Mario Carbone, the acclaimed chef and restaurateur, believes that if you're going to do something, you should strive to be the best at it. That's – quite literally – the secret to his sauce. The co-founder of globally renowned restaurant company Major Food Group, Carbone is a native New Yorker who learned his craft under the tutelage of some of the city's best known and admired chefs, including Daniel Boulud and Wylie Dufresne. In 2011, Carbone and business partners Rich Torrisi and Jeff Zalaznick launched Major Food Group, which currently operates 27 upscale eateries across the world, anchored by his namesake Carbone restaurants. Two years ago, Major Food Group launched Carbone Fine Food, a brand created to "bring the taste of the iconic, beloved Carbone dining experience" into consumers' homes. Helmed by CPG veteran and former Rao's Specialty Foods CEO Eric Skae, the company markets a nine-SKU line of pasta sauces that has rapidly become one of most widely distributed and best selling within the premium sauce category. In this episode, Carbone and Skae spoke about their shared vision and the growth strategy for Carbone Fine Food, how they attempt to incorporate the flair and panache of Carbone restaurants into the brand, who they identify as the products' target consumer, their thoughtful pricing and promotional strategy and why they are cautious about new product development. Show notes: 0:46: Interview: Mario Carbone, Co-Founder & Eric Skae, CEO, Carbone Fine Food – Taste Radio editor Ray Latif asked Carbone about his decision to relocate from New York to Miami, how his vision for Carbone Fine Food compares with that of former colleague David Chang and his Momofuku Goods brand and how timing was involved in the rollout of the sauces. Carbone and Skae also discussed the company's pricing strategy and target consumer and how each fits into retail planning, why quality of ingredients is the brand's key point of differentiation and how they consider innovation and brand extensions. Brands in this episode: Carbone Fine Food, Rao's, Momofuku Goods

It may seem counterintuitive, but successful founders are often stung by self-doubt, a topic the hosts discussed in this episode, along with Neil Patrick Harris' foray into the RTD cocktail business and an unexpected brand collaboration that's being described as both brilliant and revolting. We also feature the latest edition of Special Ops with Andrew Guard, in which the operations expert shared insights about scaling strategies, how to generate mainstream appeal through flavor and working with non-nutritive sweeteners. Show notes: 0:37: Bev.net, Sprouts Speaks, Target And Tost, Ray Reads IG Comments – John Craven returns to the studio and after a brief chat about his visit to Vermont, the hosts spoke about Outhaus' big news and the founder's bout of imposter syndrome, how sparkling beverage brand TÖST landed a big-time partner, and why Ray isn't a fan of a collaboration between a premium chocolate company and… Velveeta. 27:24: Special Ops with Andrew Guard, Vol. 3 – Andrew Guard of boutique beverage co-packer Right Coast Brands spoke about how founders operating early-stage and emerging businesses can more effectively prepare their brands for scale. He also discussed the link between great flavor and mainstream demand and considerations for working with natural and non-nutritive sweeteners, including monkfruit. Brands in this episode: Tost, Plink, Oat Haus, Corona, Thomas Ashburne, Hoplark, Other Half Brewing, Fila Manila, Kasama Rum, Compartes, Velveeta, Jabin, KitKat, Van Leeuwen, Kraft, Midwest Juicery, Gutsy Kombucha

A sensational number from Post Malone. A$AP Rocky's critically acclaimed crowd pleaser. And an unexpected hit from Kevin Hart. What may sound like a Spotify playlist is actually a trio of brands built and marketed by Global Brand Equities. Founded in 2019 by Irish expat James Morrissey, Global Brand Equities is focused on developing innovative and creator-led beverage alcohol brands. Morrissey's vision is to meet modern consumers where they live and drink via a contemporary approach to alcoholic beverages, one that lives at the intersection of media, entertainment and premium experiences. Global Brand Equities has aligned with the aforementioned Malone, Rocky and Hart to launch fast-growing brands Maison No 9 French Rosé, Mercer + Prince Canadian Whisky and Gran Coramino Tequila, respectively. The company also markets Sunny Vodka, a premium spirit co-founded by social media influencers Zack Bia and Stas Karanikolaou. In this episode, Morrissey spoke about how his prior experience in hospitality has shaped his perspective on novel consumer brands, the foundations for mutually beneficial celebrity partnerships, why it is critical to understand and operate within the traditional infrastructure for producing and distributing beverage alcohol brands and the effectiveness of its multi-pronged marketing strategy. Show notes: 0:46: Interview: James Morrissey, Founder, Global Brand Equities – Taste Radio editor Ray Latif met with Morrissey at Global Brand Equities' office in the Soho neighborhood of Manhattan where they riffed on the entrepreneur's familiar name and discussed how his background as a club and nightlife promoter in Ireland led him to New York City. He also explained his belief that the beverage alcohol industry had lacked an authentic connection to modern consumers and lacked the type of desirable innovation seen in other industries, why he saw the rosé wine category as ripe for a consumer-facing brand and how he first met and cultivated a relationship with Post Malone. Later, he explained how, despite a crowded space for celebrity-backed liquor brands, he saw opportunities to innovate in the categories of Canadian whiskey and premium tequila and why A$AP Rocky and Kevin Hart were the ideal partners for each, and why moving at "the speed of culture" is key to Global Brand Equities' marketing strategy. Brands in this episode: Maison No 9 French Rosé, Mercer + Prince Canadian Whisky, Gran Coramino Tequila, Sunny Vodka, Casamigos, Teramana Tequila

The hosts discussed the news that Michelle Obama has joined kids' food and beverage company PLEZi Nutrition as a co-founder and strategic partner and spoke about the potential impact of the former first lady's influence and political connections on the brand's development. They also highlighted the 10 brands named as part of Target's third Takeoff Food and Beverage program. Show notes: 0:43: Mike Missed A Lot Of Recesses. You Only Need To Watch Lost Once. Get It In Schools. – Melissa Traverse fills in for John Craven and her excellent seating posture gives way to a chat about fidgeting and Mike's misbehavior as a youth. The hosts collectively urged early-stage beverage founders to apply for New Beverage Showdown 25, before they spoke about what Michelle Obama will bring to the table in her new role as PLEZi co-founder and why not everyone is pleased with her foray into CPG. Later, they noted that several emerging brands often mentioned on Taste Radio landed a spot in Target's accelerator program, congratulated two companies whose products are now sold at Erewhon and chatted about several new and notable products, including a golden milk mix, a pouch drink for Gen Z consumers and a better-for-you option for a quick meal. Brands in this episode: Liquid Death, Super Coffee, Vive Organic, PLEZi, Better Chew, Resist Nutrition, Honeycut Kitchen, Glonuts, Immorel, Homiah, Brooklyn Tea, Bumpin Blends, Mocktail Club, Soldadera, Better Sour, Struesli, Anjali's Cup, Hapi Water, Sea Monsters, Off Limits, Somos Foods, A Dozen Cousins, Talk House Encore

If Expo West and Whole Foods had a baby, it might look something like Pop Up Grocer. A non-traditional retailer in which brand discovery, not sales, is paramount, Pop Up Grocer is the brainchild of veteran CPG marketing executive Emily Schildt. Founded in 2019, the company has built nine limited-run stores in cities across the U.S., each designed to showcase trendy natural and organic brands, particularly those with limited retail distribution or sold primarily direct-to-consumer. In March, Pop Up Grocer opened its first permanent location in New York City's Soho neighborhood. The flagship store features a selection of 130 emerging brands that will be rotated on a quarterly basis. The shop also serves as a homebase for Pop Up Grocer, which will continue to open new short-term stores. In this episode, Schildt spoke about the inspiration behind Pop Up Grocer, its role as an "influencer retailer" and advertiser-first business model, how the company evaluates brand performance and why you might be surprised by its curation strategy. Show notes: 0:44: Emily Schildt, Founder & CEO, Pop-Up Grocer – Taste Radio editor Ray Latif met with Schildt at Pop Up Grocer in Manhattan where she spoke about her work-life balance (or lack thereof) in the weeks leading up to the store's opening, how her experience at Chobani provided her with a foundation for a career in CPG and how consulting with early-stage entrepreneurs gave way to the lightbulb moment for a pop up retail concept. She also discussed how Pop Up Grocer's first store proved her thesis about a lack of retail opportunity for small and emerging brands, why she describes the stores as "showcases, first and foremost," how the company tracks consumer engagement and the selection criteria for adding brands to its shelves. Later, she explained Pop Up Grocer's influence on major chain retail buyers, how she views and incorporates trends into its business strategy, the retailer's aesthetic and target consumer, and plans for new short-term and permanent locations. Brands in this episode: Chobani, Lavva, Kind Snacks

The hosts assessed the fallout from a highly publicized claim of "copycat" branding (and the accuser's subsequent apology), recapped a raucous pitch slam and shared a firsthand account of Omson's rhapsodic rave. They also spoke about a somewhat controversial food and sampled plenty of tasty, trendy products in the studio. Show notes: 0:43: Pizza Party. $200 For Free (Not Exactly). Storm The Stage! That… Hat. Human Petri Dish. – John made a pre-lunch for Mike and Ray and the hosts collectively chatted about a Linkedin diatribe penned by the founder of olive oil brand Graza and the industry's subsequent reaction, and why those who already have their tickets to BevNET Live should make dinner plans. Ray and Jacqui reflected on an outstanding event hosted by non-profit CPG organization Naturally San Diego, Mike talked about a new line noodles and how his hat almost broke the Internet (not really, but it was close), before the hosts all began biting into and imbibing upon new and interesting products, including what appeared to be blue slime, very spicy crunchy snacks, Delta-9 seltzers, better-for-you brownies and an innovative non-alcoholic "mezcal." Brands in this episode: Brightland, Graza, Mike's Hot Honey, Wynn's Kitchen, Cien Chiles, Rationale Brewing, I Amaranth, Chasin' Dreams, Omsom, Samadhi Moss, BLK & Bold, Wize Tea, Little Saints, Chuza, Cheech and Chong's, Louie Louie, Nature's Bakery, Little Debbie, Tootsie Rolls

The story of how Eddie Simeon and his two best friends turned a hipster hobby into a multi-million dollar business is, dare we say, hella good. Simeon, along with Jomaree Pinkard and Tobin Ludwig are the founders of Hella Cocktail Co., a brand of premium crafted products designed to democratize and elevate cocktail culture. Launched in 2011, Hella Cocktail Co. markets botanically-inspired bitters and mixers along with ready-to-drink sparkling apéritifs admired for their flavor and versatility. The products are currently sold in over 20,000 stores, bars, hotels, and restaurants. Over the past 12 years, the co-founders have pursued a thoughtful, and occasionally unorthodox, growth strategy that has prioritized strong unit economics and profitability. Eddie describes the approach as one in which the company has been "willing to be more patient to be less wrong." Last year, Uncle Nearest Ventures – the investment arm of Uncle Nearest Whiskey focused on funding minority-founded, owned and led spirit companies – acquired a $5 million stake in Hella Cocktail Co. In a press release, Uncle Nearest CEO Fawn Weaver praised Simeon, Pinkard and Ludwig, who are of Mexican, African American and Jewish descent, respectively, for "bootstrapp[ing] this brand for a decade, never compromising on quality or messaging." In this episode, Simeon chronicles the company's development, from the early days of blending bitters in his Brooklyn apartment to why the brand's first retailer was a furniture store to the synergistic relationship with Uncle Nearest and how Hella's three-founder team has been its backbone through it all. Show notes: 0:44: Interview: Eddie Simeon, Co-Founder, Hella Cocktail Co. – Taste Radio editor Ray Latif met with Simeon at Expo West 2023, where the entrepreneur spoke about how he met co-founders Tobin Ludwig and Jomaree Pinkard and how their collective passion for DIY projects and video production and an "entrepreneurial seizure" spawned Hella Cocktail Co. He also explained how they leaned on each other's skill sets to launch the brand, why they named the company "Hella," the evolution of its package design and why they have long embraced the idea of "you don't want to be on a long road to a small house." Later, he explained why Hella was a cash flow business for its first seven years, how embracing self-learning helped the company land business deals with Delta Airlines and TGIF, insights from managing a diverse channel strategy, why Uncle Nearest CEO Fawn Weaver loved investing in a brand with three founders and why he's bullish on using fractional resources to fill staffing needs. Brands in this episode: Hella Cocktail Co.

Setting the trajectory of your company can often begin with a single pitch. And with just six weeks until BevNET Live Summer 2023 in New York City, the hosts highlighted companies that have built successful and even iconic brands after participating in past editions of the event's New Beverage Showdown competition. They also discussed new and innovative brands discovered at a local meetup event, and why you might be surprised about John Craven's report from a recent visit to Scotland. This episode also features an interview with David Garci-Aguirre, who is the vice president of operations and master miller for Corto Olive, a super-premium brand of extra virgin oil that emphasizes freshness from harvest to plate. Admired by chefs for its commitment to high-quality standards, Corto is part of a new generation of olive oil companies that are attempting to recast the ingredient from an overlooked kitchen staple to one revered for its utility in creating delicious and healthy meals. Show notes: 0:39: VIPs In NYC. Is "Scotch Lag" A Real Thing? Bitter Is Better. And, Our Minds Are Blown. – The show kicks off with a chat about a special benefit for Taste Radio VIPs that will be attending BevNET Live in June, before discussing a recent episode of Community Call that should answer a few questions about a certain beverage competition and John's relative shock at lack of scotch flowing faucets in the U.K. They also sampled a variety of interesting food and beverages, including bitter libations, zero-sugar sausage snacks, an RTD tea sweetened with apple sugar and plant-based scallops. 22:04: Interview: David Garci-Aguirre, VP of Operations and Master Miller, Corto Olive – Garci-Aguirre spoke with Taste Radio editor Ray Latif about his career path from an (almost) professional soccer player to an olive oil expert, why he refers to olive oil as "the one ingredient that farm to table forgot" and why he describes the designation of "extra virgin" as "like getting a D in school." He also explained how Corto has aligned its business units to consistently produce and package fresh olive oil and how the company communicates the value of its process and standards to its customers. Brands in this episode: Poppi, Perfy, Plink, Liquid Death, Cann, Bitter Love, Sonder, Athletic Brewing, Swing Tea, MaKa, Lost Art Cultured Foods, Mind Blown, Country Archer, Spudsy, Ithaca Hummus, Corto Olive

Cann co-founder and CEO Jake Bullock saw entrepreneurship as a way to break free from what he described as the path dependency of corporate life, but more importantly because he wanted "to build something big." Cann is getting closer to meeting his ambition. Launched in 2019 by Bullock and co-founder Luke Anderson, Cann markets "microdosed social tonics" that are infused with 2mg of THC and 4mg of CBD and marketed as delivering "a perfect, uplifting buzz with a strength similar to a beer or glass of wine" with no hangover. The brand, which also sells an "Unspiked" line, is currently available for purchase in 33 states and throughout Canada. Amid a gradual loosening of cannabis laws in the U.S., Cann has positioned itself as an attractive and accessible option for canna-curious and sober-curious consumers. The brand's cultural relevance is also supported by an A-list roster of celebrity investors, including Gwyneth Paltrow, Kate Hudson, Rosario Dawson and Nina Dobrev, the latter of whom joined the company as a shareholder as part of its $27 million Series A round, which was announced in February 2022. While Cann is the most visible and distributed cannabis-infused drink brand in the U.S., it's still a long way from becoming a household name. What will it take for that to happen and how does Cann build upon its carefully planned foundation? Bullock answered those questions and discussed much more about the brand's ascendancy in this episode. Show notes: 0:43: Interview: Jake Bullock, Co-Founder & CEO, Cann – Bullock met with Taste Radio editor Ray Latif in New York City where they reminisced about Cann's victory in BevNET Live's New Beverage Showdown 17 and how the competition "set the trajectory for the company," before the entrepreneur discussed a recently bestowed honor from Food & Wine magazine. Bullock also spoke about the importance of community based, on-the-ground education, the regulatory framework for selling cannabis-based beverages, the common issue that links Cann's consumers and why older adults are a key base for the brand. Later, he explained how Cann sits at the intersection of canna- and sober-curious, why he believes buzz gives the brand an edge over non-alcoholic RTD cocktails, how entrepreneurship provided him with "a very expensive education… after college" and what he learned about running a beverage company that he wished he'd known earlier. Bullock also explained why early-stage fundraising is about "finding the one," the company's scrappy strategy for getting product into celebrities' hands and attracting investment from them, walking a fine line when talking about cannabis as a safer ingredient than alcohol, why he took issue with a 2022 New York Times article about "weed drinks," how Cann's commitment to innovative advertising and video-based content has paid off and why he believes brands "need an enemy in all marketing." Brands in this episode: Cann

What food and beverage brands stood out at Coachella 2023? Jacqui Brugliera reported back from the annual music festival, including how most festival-goers quenched their thirst in the desert. Speaking of hydration, the hosts discussed whether #watertok is a faux controversy, before riffing on new snack and protein bars, CBD cocktails and a (very) cherry juice shot. This episode also features an interview with Raffi Vartanian and Patrick Johnson, the co-founders of Ziba Foods, a mission-driven brand of heirloom nuts, seeds and dried fruits that maintains an ethical supply chain from farm to bag, including fair and direct trade with Afghan farmers along with living wages for its women-centric workforce at the company's processing facility in Kabul. Show notes: 0:43: So Silver, So 'Lit. Don't Procrastinate. Bars And Protein Aplenty. – Omusubi, low-carb Dutch beer, dumplings and recovery drinks – Jacqui had on a full plate at Coachella. The hosts urged early-stage beverage founders to apply to participate in New Beverage Showdown 25 before the May 12 deadline and begrudgingly discussed the latest TikTok-born controversy/trend. Later, they each highlighted a new snack bar, including one with a boba tea flavor, a collaboration between two powerhouse brands and a trio of Pakistani-inspired hot sauces. 26:44: Interview: Raffi Vartanian & Patrick Johnson, Co-Founders, Ziba Foods – Taste Radio editor Ray Latif spoke with Vartanian and Johnson at Expo West 2023 about their vision for Ziba and how they articulate the brand's compelling story and product value to consumers and retailers. The duo also discussed, how they navigated the complexities of the U.S. troop withdrawal from Afghanistan in 2021 and subsequent return of Taliban rule in the country, and how contingency planning factors into their long-term business strategy. Brands in this episode: Dave's Killer Bread, Little Saints, Unite Foods, MiLa, Electrolit, Hello Soju, Chamberlain Coffee, Heineken, Michelob, Lesser Evil, Fishwife, OWYN, Chomps, The Coconut Cult, Pressed, Milonga, Fringe Food Co., Peepal People, Ziba Foods

The example of a duck is often used to express abductive reasoning: "If it looks like a duck, swims like a duck…" etc. If one were to use the term "niche brand" instead, the logic would typically hold true. But there are exceptions, like The Coconut Cult. Founded in 2017 by Noah Simon-Waddell, Jungho Oh and James Harkin, The Coconut Cult markets refrigerated, coconut-based yogurt made with vegan and organic ingredients and packaged in 8 and 16 oz. glass jars. Known for its playful labels – which feature the brand's distinctive pink flamingo – and quirky social marketing, The Coconut Cult is distributed nationally, including chainwide at Sprouts and The Fresh Market, select Whole Foods regions and hundreds of natural and independent stores where an 8 oz. jar retails for approximately $10. The Coconut Cult has also built a thriving direct-to-consumer business generated in part by a social strategy where Simon-Waddell is front and center and speaking to the brand's followers – including 107,000 on Instagram – about healthy eating and lifestyle choices. Amid the construction of a new manufacturing facility designed to keep up with surging DTC and retail demand, Simon-Waddell and Raz talked about how The Coconut Cult has positioned itself for scale and mainstream success while maintaining the values and vision from which the brand was born. Show notes: 0:43: Interview: Ari Raz, CEO & Noah Simon-Waddell, Co-Founder, The Coconut Cult – Simon-Waddell and Raz met with Taste Radio editor Ray Latif at Expo West 2023 where they chatted about The Coconut Cult's sprawling AirBnb before Simon-Waddell discussed the brand's origins and Raz explained why explosive demand put plans for a single-serve package on hold. They also discussed how seasonal and limited-time offerings have driven new consumer interest in the brand and thousands of monthly subscribers to its online platform with no paid ads or influencers. Later, they shared details about how and why the brand is one of the fastest-growing at Sprouts across all categories, how Simon-Waddell is attempting to educate more Americans about better food choices via yogurt and why they attribute authentic and meaningful messaging as having a direct correlation to strong and organic sales growth. Brands in this episode: The Coconut Cult, Hu Kitchen, Health-Ade

Does pickleball need its own beverage brand? Why is Jennifer Lopez, who doesn't drink alcohol, getting into the booze business? Who is Blob Guy? The hosts discuss… Also in this episode: interviews with Elavi co-founders Michelle Razavi and Nikki Elliott, who explained how they launched a package revamp for less than $200, along with Goat Rodeo Capital co-founder Carlton Fowler, who shared his perspective as an active investor in emerging and growth-stage companies. Show notes: 0:37: JLo, What Are You Doing? A Dinky Concept. Lady Boba And Blob Guy. – Jacqui chatted about her preparation and plans for the upcoming Coachella festival before sharing new speaker announcements for BevNET Live Summer 2023. The hosts collectively wondered about the scaling potential of a brand that has a hyper-specific target consumer and why authenticity is a glaring issue with Jennifer Lopez' new RTD cocktail brand. Later, BevNET's director of community Melissa Traverse joined the episode and spoke about recent and upcoming episodes of Community Call, and the hosts riffed on several notable brands including a canned boba tea and a functional granola. 30:41: Interview: Michelle Razavi & Nikki Elliott, Co-Founders, Elavi – Michelle Razavi and Nikki Elliott are the co-founders of Elavi, which markets low-sugar and gut-friendly protein bars and cashew butters. Taste Radio editor Ray Latif sat down with Razavi and Elliott at Expo West 2023 where they shared a remarkable story about a recent package revamp that was executed in two weeks and at minimal cost. 44:49: Interview: Carlton Fowler, Managing Partner, Goat Rodeo Capital – Fowler spoke with Latif as part of a new series in which he will regularly discuss investment-related topics that are relevant and top-of-mind for food and beverage founders. In this first conversation, Fowler discussed his background as an operator and the impact of that experience in his investment strategy, how investors evaluate branding at each stage of a company's development and the emergence of creator-led brands. Brands in this episode: Yesly, Spindrift, Super Coffee, Dink, LifeAid, BodyArmor, Delola, Biena, Siete, Lady Boba, Sanzo, Golden Grahams, Lacroix, Diet Coke, Forij, Kiddiewinks, Tally Kids, Elavi, RxBar, Poppi, Liquid Death, Lemon Perfect, Prime, Feastables, Nectar

Chic is not typically a word associated with fish. But it is fitting for Fishwife. A modern, super-premium brand of tinned seafood, Fishwife is the brainchild of entrepreneurs Becca Millstein and Caroline Goldfarb. Launched in December 2020, the Los Angeles-based company markets ethically sourced canned tuna, salmon, trout and anchovies from fisheries and aquaculture farms in the United States and Europe. Known for its bright and quirky label designs, Fishwife built a thriving DTC business early on and gradually introduced distribution to select brick-and-mortar retailers across the U.S. Earlier this year, Whole Foods began selling Fishwife products at stores in its Southern Pacific region and will add them to its Northern California locations this summer. In this episode, Millstein spoke about the "light bulb" moment and planning process that led to the development of Fishwife, the impact of its striking label design on trial and word of mouth marketing, her perspective on scaling a niche concept and how she navigated and learned from a potentially devastating sourcing crisis. Show notes: 0:43: Interview: Becca Millstein, Co-Founder/CEO, Fishwife - Millstein met with Taste Radio editor Ray Latif at Expo West 2023 where the entrepreneur spoke about Fishwife's emergence as a "pandemic baby," parallels between her previous career in the music industry and that of consumer products and why it was important to identify the brand's target consumer early on. She also explained how Fishwife's branding and label designs generated significant interest among consumer and trade media and foundation for DTC success, the day that Millstein worried that her business was in peril and how she planned to avoid a similar one in the future and how she assesses partnerships with other consumer brands. Brands in this episode: Fishwife, Liquid Death, Fly By Jing, Magic Spoon, Three Wishes, Scout Canning, Patagonia Provisions, Chicken of the Sea, Aura Bora, Omsom, Van Leeuwen, Jeni's, Sprinkles Cupcakes

Taste Radio's hosts pondered the potential of innovative, yet imaginary, concepts; examined why discontinued brands and products – including a line of high-profile energy shots – failed to make it; and riffed upon a bevy of new snacks and drinks. This episode also features an interview with Alexandra Dempster and Isabelle Steichen, the co-founders of Lupii, an innovative platform brand that markets lupini bean-based foods. Launched in 2020, Lupii debuted with a line of plant-based protein bars highlighted by its hero ingredient, which the brand promotes as "a high-fiber legume that has 2x more protein than chickpeas and 3x more protein than eggs." In August 2022, Lupii expanded with a three-SKU line of high-protein and high fiber pastas that contain significantly less carbs than those made with traditional ingredients. The brand is represented in hundreds of chain and independent retailers, primarily in the Northeast, Midwest and Pacific Northwest, including Whole Foods, Safeway and Jewel-Osco. Dempster and Steichen spoke about Lupii's origins and their alignment as co-founders, how they shifted from "survival mode" amid the early months of the pandemic to a focus on thoughtful growth at retail, how they were able to attract interest and funding from angel investors and their vision and plan to develop a platform brand. Show notes: 0:37: How To Meet Top Whole Foods Executives, Scotch Spray, The Fiddy/Craven Connection – Less than a week from BevNET's Meetup at the company's Newton, MA HQ, the hosts highlighted recently announced speakers for BevNET Live Summer 2023 and wondered if some products conceptualized as April Fool's jokes should be commercialized. Ray stirred the pot with his bag of discontinued brands, including those of a cap-activated chia beverage, a blue recovery drink and 50 Cent's energy shot, along with a brain-boosting product with a rather controversial name, before chatting about a highly anticipated collaboration between two massive companies, super-premium chorizo and better-for-you refreshment drinks. 31:51: Interview: Alexandra Dempster & Isabelle Steichen, Co-Founders, Lupii – Taste Radio editor Ray Latif met with Lupii's co-founders at Expo West 2023, where Steichen spoke about how a diverse population in her native country of Luxembourg exposed her to Lupini beans and their nutritional value as compared to other sources of plant and animal-based protein, why she sought to find a co-founder to launch to the brand and how she and Alexandra formed a bond and common vision for the company. They also discussed how they applied consumer insights from early DTC sales to a brick and mortar retail strategy, identifying Lupii's core consumer, how they articulate the brand's "trifecta of benefits," iterating amid growth, achieving a "sweet spot" within the pasta category and their perspective on venture funding for women-owned and -led brands. Brands in this episode: Laphroaig, Fly By Jing, Paqui, Sanzo, Ithaca Hummus, Hendrick's Gin, Moju, Neuro Drinks, 5-hour Energy, Coca-Cola, Jack Daniel's, Simply, Fanta, Lentiful, Funky Mello, Skippy, Justin's, Teddie, Tip Top Cocktails, Togronis, Crafthouse Cocktails, Three Sisters Meats, Paro, Update Energy, Phocus, Petal, Bossa Nova, Spindrift, Lemonback, Lupii, Oatly, Banza

Founded by professional athletes, OWYN is rooted in the concept that vegan and allergen-free ingredients are "only what you need" from protein and sports nutrition beverages. But what do challenger businesses need to disrupt legacy categories and outperform the brands in those spaces? According to OWYN CEO Mark Olivieri, great taste and great data. Launched in 2017, OWYN markets a core five-SKU line of RTD protein shakes made with 20 grams of plant-based protein, a "Pro Elite" line made with 35 grams of protein, and zero-sugar meal replacement beverages and protein powders. OWYN debuted as a DTC brand and has since adopted an omnichannel sales strategy emphasizing brick and mortar retail. The shift in focus has paid dividends. OWYN is carried by Kroger, Publix, Target, Walmart and Whole Foods and is outselling protein stalwarts, including Muscle Milk, according to SPINS data. The company is projecting $85 million in 2023 revenue and is on track to generate $350 million by 2025. In this episode, Olivieri, who has risen in OWYN's ranks from SVP of marketing to president and eventually its CEO, discussed the important role that data has played in the brand's growth and trajectory, how the company sources and implements a variety of information and insights into its business strategy, what he attributes to success at driving repeat purchase and how he identifies and evaluates the brand's primary competitors. Show notes: 0:46: Interview: Mark Olivieri, CEO, OWYN – Olivieri sat down with Taste Radio editor Ray Latif at Expo West 2023, where the OWYN CEO explained his belief that "the next billion dollar nutrition beverage brand has been found," why much of the brand's growth in recent years has taken place under the radar and lessons and from working with large retailers and DSD distributors. He also discussed the company's data strategy and its investment in store level, category and consumer insights and how OWYN attempts to learn from and replicate successful sales, merchandising and marketing initiatives. Brands in this episode: OWYN, Orgain, Vega, Vital Proteins

This week, the hosts discussed the relevance and sustainability of consumer trends and how to identify fads versus lasting concepts, extolled the virtues of Taste Radio VIP and highlighted two upcoming and can't miss industry events. This episode also features an interview with Honest Tea/Eat The Change co-founder Seth Goldman, who discussed lessons learned from 25 years as an entrepreneur. Show notes: 0:39: BYOS. Gender Reveal CPG. A "Skinny" Session. Swoops And Samples. – The hosts thanked listeners who have signed up as Taste Radio VIPs, encouraged Boston area entrepreneurs and industry professionals to meet up at BevNET HQ and spotlighted speakers that will be on stage at BevNET Live Summer 2023. Ray shared an idea for a gender reveal consumer brand (one met with skepticism), before the group evaluated popular fads and sustainable trends and chatted about Jacqui's timely tee and new products from tinned seafood and tamales to canned water and Calexo. 36:32: Interview: Seth Goldman, Co-Founder, Honest Tea and Eat The Change – In an interview recorded at Eat The Change's bustling booth at Expo West 2023, Goldman reflected upon his 25 years as an entrepreneur and lessons learned about the modern beverage industry, developing an effective trial strategy, consumer perception of plant-based foods and developing strong relationships with retail buyers. Brands in this episode: C4, Milo's Vita Coco, Prime, Skinnygirl, Spindrift, Monster, Drink Weird, Liquid Death, Top Of The Mornin', Eat Good Tamales, Calexo, Ekone, Hotpot Queen, Honest Tea, Beyond Meat, Eat The Change, PathWater, Krispy Kreme, Coca-Cola

Padma Lakshmi, the host of Emmy-winning TV reality competition "Top Chef" and creator of the critically acclaimed Hulu series "Taste the Nation," is one of the most recognizable and respected figures in food media. Although she wields considerable influence, Lakshmi rarely endorses products and seldom partners with consumer brands. An exception is her investment in Dah!, which markets a line of traditional Indian yogurt smoothies known as lassi. Lakshmi joined the company as a board advisor and brand partner in 2021 and has played a key role in Dah!'s marketing and education strategy. She is often featured in the brand's social media accounts, highlighting lassi's versatility, flavor and nutritional benefits. Her role as an ambassador and face of Dah! was on full display at Expo West 2023, where we spoke with Lakshmi about her approach to building interest and awareness for lassi, how the beverage aligns with her advocacy for ethnic cuisine and her criteria for investing in consumer brands. This episode also features an interview with Sandro Roco, the founder and CEO of fast-growing Asian-inspired sparkling water brand Sanzo, one that continues upon a new series for Taste Radio in which entrepreneurs share lessons learned along their respective journeys. Show notes: 0:55: Interview: Padma Lakshmi, Investor, Dah! – Lakshmi spoke with Taste Radio editor Ray Latif about her first Expo West experience before discussing her involvement with Dah!, why she doesn't make a distinction between delicious and better-for-you and how and when she typically consumes lassi. She also explained why she doesn't feel like she "promotes" the brand, how she supports retail efforts, what she describes as "most exciting aspect of the food business" and why she is generally skeptical about celebrity endorsements of consumer products. 15:54: Interview: Sandro Roco, Founder & CEO, Sanzo – One year after our first interview with Roco, we followed up with Sanzo's founder for a discussion about what he's learned regarding leadership, forecasting demand, raising growth capital, testing new products and working with mass retailers like Target. Brands in this episode: Dah!, Sanzo

A bursting-at-the-seams episode of Taste Radio includes the hosts' arguments for and against online grocery shopping, a brief report on a permanent pop-up, a candy brand's unrecognizable revamp and why they're bullish on banana flavor, but not blue colored beverages. The team also shared their take on seed-centric sweets, cascara's communication breakdown and their enthusiasm for ethnic drinks and snacks. Show notes: 0:39: "Game Of Chicken In Aisle 1." It's Called A Meetup, Ray. Just Add Raisins… And Boba. – BevNET's director of community Melissa Traverse explained her love for a regional grocery chain before Ray and John extolled the virtues of online food shopping and encouraged local food and beverage professionals to meet up for an upcoming event at BevNET HQ. The hosts also discussed a retailer's revealing admission, a brand new look for purpose-driven candy brand, a beloved soda flavor returning to the shelf, their collective bewilderment that "blue raspberry" is a thing, chocolate bark and "Seinfeld" references and Mike's praise for a Vietnamese coffee entrepreneur and a modern Pakistani brand. Brands in this episode: Little Sesame, BodyArmor, Joyride Candy, Better Sour, Fruit By The Foot, Olipop, Red Bull, Powerade, Electrolit, Remedy Organics, GT's Living Foods, Seedly, Chunky Bar, Up to Good, Wize Tea, Bai, Nam Coffee, Twirl Milk Tea, Original Sin Cider, Babo's Kitchen

In 2012, Pete Maldonado and Rashid Ali each invested $3,250 to launch better-for-you meat stick brand Chomps, money they used for the brand's first production run. After bootstrapping the company for a decade, Pete and Rashid brought in a strategic partner, one that made a slightly larger investment: $80 million in equity capital at a valuation north of $200 million. Chomps, the fastest growing natural meat snack brand in both the natural and conventional retail channels, markets meat sticks made from 100% grass-fed and finished beef and venison, and free-range turkey that contain no hormones, antibiotics and or added sugar. The products are Whole30 Approved, Certified Gluten-Free and Non-GMO Project Verified and carried by several national grocery chains including Trader Joe's, Walmart and Whole Foods. Chomps' growth has been remarkable, and yet very intentional. While not everything has gone according to plan, Maldonado and Ali's consistent emphasis on strong unit economics and profitability, along with their ambition to thoughtfully and patiently develop a billion-dollar brand, have positioned Chomps to become a major player in healthy snacking. In this episode, the entrepreneurs discussed their deliberate path and planning to build Chomps and how the pandemic impacted their decision to bring in an institutional investor, despite their long reluctance to do so. Show notes: 0:45: Pete Maldonado and Rashid Ali, Co-Founders, Chomps – Maldonado and Ali spoke with Taste Radio editor Ray Latif at Expo West 2023 where they revisited Maldonado's 2018 interview for the podcast and how Chomps has evolved since, how the Covid-19 pandemic precipitated a dramatic decline in sales that nearly bankrupted the company, and why they've declined offers to make an exit. They also discussed how hiring the right people has given the company a leg up in forecasting supply and demand, how data informs their innovation strategy and how they are passing on learnings from building Chomps to their children. Brands in this episode: Chomps

Back home and in the studio, the hosts shared additional highlights — and unexpected sights – from Expo West 2023, including introductions to several innovative and early-stage brands. Also, Ray Latif offered his take on the 2023 Seafood Expo North America and sat down with Mason Dixie Foods founder and CEO Ayeshah Abuelhiga for the first in a new series of interviews focused on lessons acquired by entrepreneurs at various stages of their respective journeys. Show notes: 0:39: Listen Up, VIPs. Anaheim's Best Parking Lot. Dr. Squatch vs. Mr. Mike. – The crew encouraged listeners to become Taste Radio VIPs and discussed the benefits that come with it, before chatting about Expo West sheen and bubble guts, Ray's luxurious workspace (not really) and his apology to exhibitors. They also spoke about meaningful and touching interactions with Expo attendees, meeting new brands and founders at Startup CPG's Alley Rally meetup, a superb wine-alternative brand and why Mike might not be welcome at a certain booth in a year's time. Later, they also sampled reformulated versions of "big name" candy bars and discussed findings from a fish-laden trade event. 36:32: Interview: Ayeshah Abuelhiga, Founder/CEO, Mason Dixie Foods – We last spoke with Abuelhiga in March, 2021 following the company's $6.3 million Series A funding round, which preceded the launch of its popular biscuit breakfast sandwiches. In the time since, Mason Dixie has experienced remarkable growth, with revenue up 300% over the past year, according to the company. It also launched a national partnership with Marriott Select Brand Hotels, where its grab-and- go breakfast items are stocked in over 3,500 of the chain's locations. This past week the company also introduced three new product lines at Expo West 2023: Liege Waffle Sandwiches, Liege Waffles and Ready-to-Heat Biscuits. In this interview, Abuelhiga discussed lessons learned from her nearly nine years as an entrepreneur, including those about raising capital, customer service, and sexism and bias in the food industry, among other topics. Brands in this episode: Fishwife, Empress Hot Sauce, Resist Nutrition, Sunwink, Tahoe Artesian Water, Katrina Brewing, Kula Ice Cream, Funky Mello, Pocket's Chocolate, Points, Wise Bar, Proxies, Acid League, Bokksu, Mason Dixie Foods, Trip, Taika, Centr, Agua Bonita, Gigantic Candy, Wixter Seafood, Thunder's Catch, Barnacle Foods, Wild Legend

Straightforward advice can be hard to come by. Unless you're getting it from Melissa Facchina. An operations expert with over 25 years of experience in food and beverage manufacturing and services, Melissa co-founded growth equity firm Siddhi Capital in 2020. Initially focused on seed and venture capital funding for early-stage brands, Siddhi has since turned its attention to investments in high-growth companies, including Mid-Day Squares, Aura Bora, Magic Spoon and immi. As Siddhi pursues its mission of "changing the landscape of food and beverage for the better," Facchina has emerged as a trusted and reliable voice within the industry, advising founders on how to build sustainable and successful businesses. Facchina's voice will become a regular fixture on Taste Radio as the investor joins the podcast for a regular series, which will feature her take on current topics and common questions related to investment in packaged food and beverage companies. This episode is the first (and extended) edition of the series, in which Facchina spoke about her background, career and the focus of Siddhi Capital, the pervasiveness of "bad information" circulating on Linkedin and why she believes that the vast amount of capital invested in food and beverage brands over the past decade has been to the detriment of the industry. She also discussed how entrepreneurs are faced with a shift in how investors perceive profitability and top-line revenue and her recommendations on how founders can navigate a potential recession. Show notes: 0:50: Melissa Facchina, Co-Founder & Managing Partner, Siddhi Capital – Facchina spoke with Taste Radio editor Ray Latif about the vision for "The Siddhi Sage," how her family's business helped get her acclimated with various aspects of the food and beverage industry, why she believes a great operations strategy is the key to making healthy food more accessible and how her consulting firm Siddhi Ops created a foundation for Siddhi Capital. She also explained why venture capital has been flowing into the food and beverage industry and her perspective that the lack of attrition among upstart brands has cluttered the space and made it more challenging for founders to meet the expectations of investors. Later, she discussed why Linkedin has become inundated with unrealistic depictions of emerging brands, general confusion about how an investment firm's funds are raised and deployed and how she defines "a rockstar, unbelievable company," Brands in this episode: Mid-Day Squares, Aura Bora, Magic Spoon, immi

On the ground in Anaheim, California, Taste Radio's hosts reflected upon the first two days of an exhilarating Natural Products Expo West 2023 and highlighted standout new brands and products exhibited at the show, along with those featured at the Snaxshot X BevNET and MENA CPG meetups held during the week. Brands in this episode: De La Calle, VINA, Senor Mango, Absurd Snacks, Brutal, Casalu, Canneta, Bantu Chocolate, Peepal People, Puuro, Scout Canning, Tempo, Louie Louie, Babos Kitchen, Pocket's Chocolate, Wild Tonic, Rowdy Mermaid, Seacharrones, Chomps, Fishwife, Aura Bora, Mason Dixie Foods, Ziba Foods, Sanzo, Urban Remedy, Little Sesame, Fly By Jing, Rudi's, Chamberlain Coffee, Just Egg, Heyday Canning, Better Sour, Jabin Beverage Co., Afia, Magicdates, Zesty Z, Mazzah Chutney, Aissa Sweets, Mason Dixie Foods, RIND Snacks, The Bad Tea Co., Suckerpunch Gourmet, Greenhouse Juice, Mooski, BioLift, Acid League, Blake's Seed Based

Sometimes you just need to tell it like it is. Dr. Robert Lustig has no problem with that approach, especially if it will save lives. A professor of pediatric endocrinology at the University of California, San Francisco, Dr. Lustig is a leading public health authority who has lectured and written extensively about how sugar and ultra-processed food have fueled a surge in chronic diseases. His work spans 40 years of clinical research focused on childhood obesity, diabetes and other issues that lead to metabolic disease. The keynote speaker at Manna Tree's second annual Global Health Forum, Dr. Lustig pulled no punches when discussing how decades of overconsumption and poor quality food are root causes of chronic illness and an American healthcare system strained by a perpetually sick population. While the problems seem overwhelming, Dr. Lustig noted the role that innovative food and beverage companies can play in effecting change, a topic he discussed at length in this episode. Following Dr. Lustig's interview is the latest installment of The Maxi Minutes, with Maxine Kozler Kover, the co-founder and managing director of Los Angeles-based investment firm LDR Ventures. In this edition, Koven spoke about how angel investors evaluate emerging brands that play in trendy categories and also discussed the sustained lack of investment in female-owned CPG brands, the reasons behind it and ways for the industry to collectively address the problem. Show notes: 1:54: Dr. Robert Lustig, Professor Emeritus of Pediatrics - Division of Endocrinology, UCSF – Taste Radio editor Ray Latif spoke with Dr. Lustig's about his straightforward style, why he describes common widespread diseases as "symptoms" of disease and shared advice on how to discuss complex issues about food and its effects on health with others. He also explained how the food industry "educates consumers every day," why he compared kids' consumption of fructose to that of adults and alcohol and his view that the USDA has conflicting roles and responsibilities. Later, he explained why the food system needs to be reengineered to "work for us and not against us," the nine words that he uses to describe healthy food and why brands should incorporate them into their innovation strategies, and his assessment of alternative sweeteners. 32:01: The Maxi Minutes Season 2, Ep. 2 – Koven chatted about her plans for Expo West before discussing the rise of non-alcoholic wine, cocktails and other adult beverage analogs, and how she evaluates brands that can become "winners" in their respective categories. She also discussed the disparity of venture capital in women-founded tech companies versus those in the food and beverage industry, why male founders receive greater mentorship and executive training than female counterparts and how it affects funding decisions and why she believes that many investment firms have a perception issue among female founders. Brands in this episode: Coca-Cola, Pepsico

On the cusp of Expo West 2023, the hosts highlighted a handful of meetups that they'll be attending at the annual event, including the first for MENA CPG, a new industry organization with a mission to elevate entrepreneurs and professionals of Middle Eastern and North African heritage who have been historically underrepresented and unrecognized in the food and beverage industry. They also discussed a recent study that links health issues to a commonly used sweetener, a platform for early-stage brands to build awareness, and a bevy of new products, including two backed by internet and pop music icons. Show notes: 0:45: Bands Named After Cities And Continents. SXSW Since The '86. Call Him Mr. Deez. – The episode opened with a chat about Europe's most popular song and why Ray might be the anchor for Taste Radio's bowling team. John discussed the potential impact of a study claiming that consuming significant amounts of erythritol may raise the risk of heart attack and stroke, a relatively simple way to raise the attention of industry gatekeepers, John's attempt to go viral on TikTok, a $50 six-pack of strawberries and Ed Sheeran's spicy foray into CPG. Brands in this episode: Mid-Day Squares, CENTR Enhanced, Wunder Eggs, Via Carota, Athletic Brewing, Super Coffee, Feastables, Andes Mints, Nguyen Coffee Supply, Pop & Bottle, Tucson Tamale, Oishii, Tingly Ted, Veroni, Farming Karma

BevNET's director of community Melissa Traverse joined Taste Radio hosts Ray Latif and Jacqui Brugliera for a discussion about a new source for valuable industry info, ways that our team can connect with and highlight Expo West exhibitors and a high-profile CEO's shocking exit. They also spoke about a hot brand's big retail win, luscious limited-time offerings and had a frank chat about the Whole30 diet and intermittent fasting. Show notes: 0:36: Back On The 'Cast. 'Boys' Brilliant Advice. Expo Plans Revealed. Green Juice, Black Coffee, No Dairy. – Ray praised the return of Melissa, who, along with Jacqui, shared insights gleaned from the first episode of 'Community Call,' before each discussed their preparation and planning for Expo West 2023 (send us your info!), including their social media and video content strategy at the event. Later, they reacted to the news that Miyoko's founder Miyoko Shninner had been removed from her role as CEO of the alt-dairy company, shared their admiration for a fast-growing brand, their excitement about a TV-show themed ice cream and indulgent, LTO snack before they each described their current rituals for healthy eating. Brands in this episode: Belgian Boys, Miyoko's, Omsom, Jeni's, Honey Mama's, Lattini, Pressed, Evolution Fresh, Suja, Trader Joe's

According to a 2020 health survey conducted by the U.S. Centers for Disease Control and Prevention, 41.9% of Americans aged 20 and over are obese. It's a frustrating statistic for public health officials whose advocacy for exercising more frequently and making better eating decisions can often fall on deaf ears. Those issues, however, are linked to the accessibility and affordability of healthy food and beverages. Yes, there are better-for-you options, but are they readily available at a reasonable cost to most consumers? That was a persistent question during Manna Tree's second annual Global Health Forum, hosted earlier this month at the firm's home base of Vail, Colorado. Founded on the belief that "the future of health, well-being and longevity is attainable through innovation in food," Manna Tree invests in and actively partners with growth-stage companies, including Health-Ade, The New Primal, Urban Remedy, Gotham Greens, Verde Farms and Good Culture. Prior to attending the Global Health Forum, which featured presentations on metabolic health and how consumer behavior has shifted around the better-for-you segment, Taste Radio editor Ray Latif sat down with Manna Tree leaders Ross Iverson, Brent Drever and Steve Young for a trio conversations about the firm's investment strategy and how it relates to getting healthy and affordable food into the shopping carts of more consumers. We also discussed how entrepreneurs are faced with shifting expectations for bottom line and top line growth, their assessment of consumer confidence and spending, emerging food trends and ways that public institutions and private companies can align on common goals to positively impact global health. Show notes: 2:33: Ross Iverson, Co-Founder & Managing Partner, Manna Tree – The episode opens with Iverson, who briefly discussed how Manna Tree planned for the Global Health Forum before he spoke about how investors are assessing the strength of the U.S. economy amidst concerns of a recession, how the firm evaluates short- and long-term paths to profitability and why the firm is looking to make investments in food manufacturing. He also explained why Manna Tree is "super active" in the operations of its portfolio companies and how aligned groups of food and beverage brands might benefit by having a unified operating structure. 27:01: Brent Drever, Co-Founder & Managing Partner, Manna Tree – Drever spoke about the firm's work with state governors and federal legislators to improve public health, their assessment of companies' efforts to reduce sugar in their products, taking into account a range of consumer views on taste and health concerns and how they evaluate kids' packaged food and beverage brands. He also discussed Health-Ade's discontinued Pop line and the company's efforts to create new products for mainstream consumers and how he plans to navigate the show floor at Expo West 2023. 46:28: Steve Young, Managing Director, Manna Tree – Young discussed his long career in the food industry, including his work with General Mills where he helped shepherd the acquisition of Annie's, why he believes that during a time of uncertainty "investors are not going to invest in the top line at the sake of the bottom line" and whether the era of billion-dollar food brands might be coming to an end. He also discussed the tailwind for local and artisanal brands, the duality of creating highly nutritious and affordable products and how vertically integrated companies factor into Manna Tree's investment thesis. Brands in this episode: Health-Ade, The New Primal, Urban Remedy, Vital Farms, Gotham Greens, Verde Farms, Good Culture, AriZona, Bellisio Foods, Annie's

Taste Radio's hosts discussed the value of attending CPG-centric community events and BevNET's new series of interactive open meetings that address common questions and current issues impacting food and beverage entrepreneurs. They also explained how Expo West 2023 exhibitors can best advise our editorial teams about their presence at the upcoming event, highlighted recent capital raises for two beverage brands and riffed on several new products and brand extensions from two Mexican-inspired food brands and a trio of innovative energy drinks, among several others. Show notes: 0:45: BevNET Day Is Feb. 31. Jacqui, The Californian. Not Even A Sliver Of Salsa. – Ray kicked off the episode by calling for a new holiday that celebrates numpties and lattes, John discussed the development and focus of BevNET's new Community Call series and encouraged SoCal listeners to attend next week's San Diego meetup before Jacqui shared sun-soaked directions to the WCB. They also directed Expo West-ers to upload information about their booths, Ray's secret to staying healthy while on the road, Ithaca's foray into salsa (one host was allotted a very small amount), a brand of plant-based milk concentrate, spicy candy and snacks and a line of energy drinks primed for the big time. Brands in this episode: Rishi, Roar Organic, The New Primal, Ithaca, Planut, Thirst Burster Drink, Machu Picchu Energy, Prime, Tamalitoz, Chuza, Pressed, Revol Greens, JAS, Drink Weird

When we first profiled The New Primal founder and CEO Jason Burke in 2018, his brand was just over five years old and known for its grass-fed, pasture-raised jerky snacks and better-for-you marinades. Since then, the company has expanded into a range of adjacent categories, including seasonings, dressings and condiments and established itself as a platform brand for low sugar products made with responsibly sourced ingredients. That evolution caught the attention of Vail-based private equity firm Manna Tree, which describes itself as "committed to improving human health through nutrition," and led The New Primal's $15 million Series B round in 2021. The investment has helped the company expand distribution, launch new innovation and build out its sales and marketing teams. While The New Primal has a solid foundation on which to build, Burke's vision of disrupting what he views as "a broken, toxic food system," is faced with contemporary pressures of inflation and rising costs while simultaneously challenged by expectations for fast growth and profitability. In an interview recorded during Manna Tree's second annual Global Health Forum, Burke discussed the demands of building a modern food brand in the context of evolving consumer needs, why he advises founders to embrace reliable business practices and a cautious retail strategy and how high-profile exits have created unrealistic expectations for founders. He also stressed the importance of due diligence on potential investors and shared a moving story about his motivation to provide consumers with better food options. Show notes: 0:45: Jason Burke, Founder & CEO, The New Primal – Taste Radio editor Ray Latif met with Burke at Manna Tree HQ in Vail, Colorado where the entrepreneur spoke about the origins of The New Primal; the brand's focus on real ingredients, low sugar and great taste; how packaging drives trial and why new entrepreneurs should be cautious about broad distribution. He also opined about the detrimental effects of slotting fees on emerging brands, why sound business fundamentals draw the attention of investors and how "the goalposts" have shifted when it comes to large CPG exits. Later, he discussed why the traditional system for building a food brand makes it unrealistic for companies to achieve profitability at an early stage, how founders can cement their role as company leaders and how the passing of his mother reinforced his desire to improve the quality of packaged food. Brands in this episode: The New Primal

In recent episodes of Taste Radio, entrepreneurs in the midst of raising capital have noted that investment firms are increasingly emphasizing profitability within their funding criteria. And they will point to a common thread among such companies: a foundation rooted in business fundamentals. Supplying early-stage food and beverage entrepreneurs with the resources to learn the ropes and develop a sustainable, scalable business is a primary goal of The Hatchery Chicago, a non-profit food and beverage business incubator focused on the Chicagoland region. Since its launch in 2016, The Hatchery has focused on supporting women, BIPOC and local founders with affordable commercial kitchen space, fundraising workshops and business coaching. It operates a 67,000 sq. ft. foot facility on the West Side of Chicago and is financially backed by organizations including The MacArthur Foundation and Walton Family Foundation, as well as major food companies Kellogg's and Griffith Foods. In this episode, Natalie Shmulik, The Hatchery Chicago's chief strategy and incubation officer, spoke about the incubator's origins and work with early-stage entrepreneurs, the most pressing needs and challenges facing small businesses and how she and her team are advising brands on scaling and investment. She also discussed the typical attributes of a company that has successfully scaled beyond The Hatchery and how high-profile strategic partners, including Pepsico and Mondelez International, are involved in its development. Show notes: 0:45: Natalie Shmulik, Chief Strategy & Incubation Officer, The Hatchery Chicago – Shmulik met with Taste Radio editor Ray Latif at the 2023 Winter Fancy Food Show in Las Vegas where they riffed on their alma mater Boston University, where she is an adjunct professor, before discussing the common traits and backgrounds shared by The Hatchery's entrepreneurs and the types of businesses the incubator supports. She also explained why the organization advises clients to focus on building a sustainable business before seeking funding, ways to raise capital beyond private investment and how to plan a path to profitability. Later, Shmulik shared success stories of brands that have exited the incubator, goals for the next 12 months and her thoughts on a national network of incubators. Brands in this episode: Justice of the Pies, Taylor's Tacos, ChiFresh Kitchen, Nufs

This week, the hosts discussed a range of topics including BevNET's new partnership with CPG community Naturally San Diego, how Expo West 2023 exhibitors can amplify their presence at the upcoming trade show and MALK's clever new ad campaign, along with some recently launched products that piqued our interest: think pancake cereal and a neon green hot sauce. This episode also features the latest edition of The Maxi Minutes with investor Maxine Kozler Koven, who spoke about how founders can navigate an increasingly tighter market for private capital and the trend of angel investors passing on subsequent funding rounds. Show notes: 0:51: Elvis Is In The Building, We Need Your Number, What's In Your Milk? – Ray kicked off the show with praise for the biopic "Elvis," before the hosts chatted about why you should email – and not DM – Jacqui, a February meetup event at BevNET's San Diego office and a CTA for Expo West exhibitors. They also discussed the duality of plant-based foods and beverages with long ingredient lists, Mike took a shot of hot sauce and made a public plea the founders of Belgian Boys and the hosts shared their thoughts on animal crackers, energy drinks and a mushroom-centric beverage brand. 19:52: The Maxi Minutes – Maxine Kozler Koven, the co-managing director of L.A.-based investment firm LDR Ventures shared on-the-ground insights about how angel and seed investors evaluate emerging brands and how entrepreneurs can best position themselves for funding success. Our discussion includes an examination of why many angel investors pass on brands' subsequent funding rounds. Brands in this episode: Belgian Boys, RXBAR, MALK, Califia Farms, Reese's, Mtn Dew, Dr. Pepper, Indo Coffee, Immorel, Moment, Wingman Smart Energy, Blake's Hard Cider

Stephanie Izard, the founder of acclaimed restaurant The Girl and The Goat and a former winner of cooking competition TV show "Top Chef," doesn't spend much time thinking about food trends. Instead, a consistent focus on preparing delicious food and teaching others to do the same has been paramount to Izard's success as a restaurateur and is at the core of her CPG brand, This Little Goat. Launched in 2016, the brand markets globally-inspired sauces, spices and crunches developed from recipes that Izard created in her restaurants. The products are designed to "make it easy for home chefs to create complex, interesting meals," she explained. This Little Goat is carried by hundreds of independent and chain grocery stores nationwide, including The Fresh Market, Raley's, Price Chopper. According to the company, the brand saw sales growth across all channels in 2022 and nearly doubled its revenue in natural retailers. In this episode, Izard spoke about the origins of This Little Goat, how taste and accessibility guide the brand's thoughtful product and marketing strategy, why the company turned to self-manufacturing for its Chili Crunches and how she became more comfortable as the primary spokesperson for her restaurants and brand. Show notes: 0:45: Stephanie Izard, Founder, This Little Goat – Izard spoke with Taste Radio editor Ray Latif at the 2023 Winter Fancy Food Show in Las Vegas, where the chef was cooking up a storm at the brand's booth and explained how green beans and fish sauce played into the creation of This Little Goat. She also discussed her role in the brand's package design, why trends don't influence new product development, how the company forecasts demand and why she tries to be involved in as many retail meetings as possible. Later, she spoke about how self-manufacturing gives the company flexibility to produce limited-time offerings and collaborations and shared her thoughts on challenges facing fine dining establishments. Brands in this episode: This Little Goat, Momofuku Goods, Fly By Jing

Wholly Veggie co-founders John Bonnell and David Gaucher knew their brand of plant-based frozen foods needed a new look. But when they saw the design firm's proposed revamp, it was such a departure from the original version that it made them apprehensive and uncomfortable. And, as they told us, that's why it worked. Wholly Veggie, which debuted in its home market of Canada in 2017, now offers a range of vegan frozen entrees and snacks, including Thai curry, cauliflower wings and mozzarella-style sticks. Bonnell and Gaucher envisioned the brand as one that could attract interest and democratize access to plant-based foods via familiar flavors and dishes. In 2020, Target began carrying Wholly Veggie at all of its U.S. stores and the brand seemed on its way to becoming a household name. Nevertheless, Bonnell and Gaucher sensed that it could just as easily turn into an also-ran in an increasingly saturated market for plant-based frozen meals. Wholly Veggie had to be bold, differentiated and, most importantly, stand for something beyond the food itself. In its fun, energetic and bright redesign, Wholly Veggie has been embraced by existing and new retailers. The brand is carried by 6,500 stores across the U.S. and Canada, including Walmart, Whole Foods, Sprouts, Fresh Thyme, Wegmans, Sobeys and Loblaws. In this episode, Bonnell and Gaucher spoke about their process for creating a plant-based brand with broad appeal, their realization that Wholly Veggie's package design needed an overhaul, how a comprehensive brand brief enabled them to better understand their products' value to retailers and consumers, and the impact of the brand revamp. They also discussed their adherence to business fundamentals, a challenging environment for private capital and how the most commonly consumed ingredients factor into their innovation strategy. Show notes: 0:45: John Bonnell & David Gaucher, Co-Founders, Wholly Veggie – Bonnell and Gaucher met with Taste Radio editor Ray Latif at BevNET headquarters where the entrepreneurs chatted about traveling from Toronto to Boston and local store visits before they discussed Wholly Veggie's most recent – and hilarious – ad campaign. They also spoke about their respective backgrounds and the brand's origins, why the brand name was the only thing not on the table during the revamp process, how they evaluate taste as compared to other plant-based products and how fun and laughter supports their primary goal of championing vegetables. Later, they discussed early mistakes and what they learned from each, their warning that "the route to market is filled with booby traps" and how conversations with investors have changed over the years. Brands in this episode: Wholly Veggie, Green Giant, Birds Eye

Fresh off the conclusion of the 2023 Winter Fancy Food Show, Taste Radio editor Ray Latif highlighted new, innovative and better-for-you products from over a dozen exhibitors at the annual event, including a plant-centric soup brand, spicy and chewy candy, sunflower seed-based milk, non-alcoholic wine alternatives and gourmet marshmallows. Show notes: 0:40: Nate & The New Studio, Hot Crackers, No Compromise, Dad Dokes – The episode opens with John, Mike and Ray cozying up in BevNET's new recording studio, before Ray shared his take on Las Vegas as the new home for the Winter Fancy Food Show and recounted an interview with a superstar chef at the event. Ray also shared spicy snacks with his studio mates and chatted with the episode's hosts about news and new products from the show. Later, Jacqui and Mike chatted about a few new beverages shipped to their respective offices and Ray praised a convenient smoothie brand. Brands in this episode: This Little Goat, Nufs, Lattini, Bitchin' Sauce, Petit Pot, Three Spirit, Everleaf, Chili Chews, I Eat My Greens, Soda Bossa, True Roots Brewing Co., Lentiful, Portland Salt Co., Mojave Mallows, Motto, Gorgie, Siren Shrub, Popadelics, Sweet Nothings

As a child, SmartSweets founder Tara Bosch used to eat candy for breakfast. As an adult, the entrepreneur is eating her competitors for lunch. Launched in 2016, Bosch created SmartSweets as an alternative to the vast majority of legacy candy brands whose products are made with high amounts of sugar and often include artificial colors and flavors. The Canadian entrepreneur was ambitious from the start, envisioning the company as a global player in the multi-billion dollar confectionary industry. Leading with a message of "Kick Sugar, Keep Candy," the brand markets a range of low-sugar candy in familiar formats, including gummies, licorice, sour snacks, lollipops and caramels. Primarily sweetened with allulose, a naturally occurring sweetener that is found in foods like raisins and figs, the products typically contain 1-3g of sugar per bag or serving size. Within four years of its debut, SmartSweets was carried by over 25,000 stores in North America, including Target, Kroger, Walmart and Whole Foods and generating $100 million in annual sales. The remarkable growth drew the attention of private equity firm TPG Capital in 2020, which acquired a majority stake in the company for $360 million. In this episode, Bosch spoke about her emphasis on great taste as a way to distinguish SmartSweets from both similarly positioned and traditional candy brands, how prioritizing a lean business model in its early development enabled the company to be nimble and outpace its competitors, why its growth strategy is built around "patient urgency" and how the brand's highly effective social media strategy drove consumers to its retailers. Show notes: 0:45: Tara Bosch, Founder, SmartSweets – Taste Radio editor Ray Latif spoke with Tara Bosch about her homebase of Vancouver, why she accepted a Thiel fellowship in lieu of a college degree, how she addressed the stigma of bad taste in low-sugar candy and why she envisioned SmartSweets as a brand with broad appeal. She also explained the value of first mover advantage and having very specific annual objectives, building a team of generalists and the "radical focus" driving SmartSweets social media strategy. Brands in this episode: SmartSweets, Snickers

Grind, persist, evolve, repeat. Greater Than co-founders Mark and Jon Sider lived the routine for over a decade, tenacious in the belief that their sports drink brand offered consumers a healthier alternative to Gatorade and that, eventually, their hard work would pay off. Fourteen years after they started the company, the process is showing progress, albeit in a completely different way than the brothers imagined. In a pivot cemented in 2021, Greater Than shifted its positioning to that of a natural electrolyte drink for nursing mothers. The shift was derived from organic demand and word of mouth among new moms who claimed that the beverages kept them hydrated amid breastfeeding. It was an unexpected turn for the brand, but one that has given it new life and a massive boost in revenue. Greater Than has generated over $8 million in DTC sales in each of the past two years, a surge that has been recognized by Inc. Magazine, which listed the company among its Inc. 5000 list of the fastest growing privately held companies in the U.S. In this episode, the Siders spoke about how timing and humility played into Greater Than's repositioning, how they effectively incorporated user-generated content into digital media initiatives, how innovation will play into the company's brick and mortar retail strategy and opened up about how the relationship between themselves and with others have been impacted by the challenges of entrepreneurship. Show notes: 0:45: Mark and Jon Sider, Co-Founders, Greater Than – Taste Radio editor Ray Latif met with Mark and Jon Sider at BevNET Live Winter 2022, where the entrepreneurs recalled their attendance at the first edition of the event, how the beverage landscape in 2009 helped coalesce their vision for Greater Than and how a well-funded competitor impacted their business strategy. They also spoke about why hard work doesn't always yield positive outcomes, how they recognized that repositioning Greater Than as a niche brand was the only path forward, why it wouldn't have worked as a new concept and how targeted ads and consistent community engagement made Greater Than top of mind for nursing mothers. Later, they were candid and transparent about the toll that brand building has taken on their family and how they are attempting to reestablish relationships amid a new chapter for the business. Brands in this episode: Greater Than, Zico, Vita Coco, O.N.E., BodyArmor, Celsius

Taste Radio's hosts discussed the relative value of making resolutions and shared advice from a highly successful entrepreneur on how to set achievable goals. They also spoke about the arrival of 2023 trade shows, an effective way that early-stage brands can build awareness and riffed on a handful of new products and brand updates. Show notes: 0:40: Bass Basics, Talking Trends… With Family, Send Us Your News – The episode kicks off with a CTA about reviews and free tees, before Jacqui revealed plans to start "slapping" a certain instrument and the hosts chatted about industry-related conversations with family and friends. Ray highlighted a past episode with Zico founder Mark Rampolla and encouraged attendees and exhibitors of the upcoming 2023 Winter Fancy Food Show to reach out and also extolled the value of BevNET's Elevator Talk series. Brands in this episode: Zico, De Soi, Somi Energy, Sayso, Barr Hill

This special edition of the podcast features highlights from interviews with six founders, creators and innovators who joined us on the show during the second half of 2022. Our guests include Alison Cayne, the founder and CEO of Haven's Kitchen; Dan Lourenco and Ryan Hughes, the co-founders of Ghost; Anna-Lena Kamenetzky, the founder and CEO of Touch Capital; Ibraheem Basir, the founder and CEO of A Dozen Cousins; Chitra Agrawal, the founder and CEO of Brooklyn Delhi; and Maxime Pouvreau, the founder of Petit Pot. 0:47: Interview: Alison Cayne, Founder & CEO, Haven's Kitchen – Let's kick things off with Alison Cayne, the founder and CEO of fast-growing refrigerated sauce brand Haven's Kitchen. In this clip, pulled from an episode published on July 12, Alison spoke about how she created an office environment that motivated her team to return to an IRL work setting, why the brand's innovative package design is both an asset and a limitation and navigating the challenge of uneven retail pricing. 12:04: Interview: Dan Lourenco and Ryan Hughes, Co-Founders, Ghost – Next up we have Dan Lourenco and Ryan Hughes, the co-founders of sports nutrition and energy brand Ghost. In a clip pulled from an episode featured on October 25, Dan and Ryan spoke about why generating revenue is not at the top of the list of company priorities, why entrepreneurs have to go "all in" to be successful, why they believe you can't create a lifestyle brand and why Ghost has never used social media as a marketing tool. 22:44: Interview: Anna-Lena Kamenetzky, Founder & CEO, Touch Capital – Let's keep it going with Anna-Lena Kamenetzky, the founder and CEO of growth-stage venture capital firm Touch Capital. In this clip, from our episode published on October 4, she discussed the value of entrepreneurs with prior industry experience, why an "'A" idea doesn't work with a "C" team, how she evaluates innovative brands and their scaling potential why investor feedback and input only works "if it's a pull and not a push." 30:04: Interview: Ibraheem Basir, Founder/CEO, A Dozen Cousins – Next we have Ibraheem Basir, the founder and CEO of A Dozen Cousins, a brand of side dishes and sauces inspired by traditional Creole, Caribbean and Latino recipes. In the following clip, pulled from an episode published on June 28, Basir spoke about how the company's initial focus has evolved, ensuring quality standards with co-manufacturing partners and why "keeping a foot in the familiar" is a key tenet of the brand's innovation strategy. 40:56: Interview: Chitra Agrawal, Founder & CEO, Brooklyn Delhi – We continue with Chitra Agrawal, the founder and CEO of Brooklyn Delhi, a brand of Indian-inspired pantry staples crafted for modern kitchens. In this clip, pulled from an episode aired on September 13, Chitra discussed why she didn't pay herself a salary for the first four years of the business, how the company has scaled with no outside investors, how she created favorable contracts with co-manufacturers and how the company has benefitted from an omni-channel sales strategy. 49:14: Interview: Maxime Pouvreau, Founder, Petit Pot – Finally, we hear from Maxime Pouvreau, the founder of premium pudding brand Petit Pot. In the following clip, pulled from an episode published on September 27, Max explained why he has stressed frugality and cautious spending from the outset and how the hire of an experienced operations executive and thoughtful planning strategy helped the company scale production and achieve profitability. Brands in this episode: Haven's Kitchen, Ghost Lifestyle, Super Coffee, A Dozen Cousins, Brooklyn Delhi, Petit Pot

At 26, Jack McGarry thought he'd reached the zenith of his career. Three years after he co-founded modern Irish pub The Dead Rabbit, the Lower Manhattan bar topped the list of the World's 50 Best Bars, an awards program akin to the Oscars for nightlife hospitality. McGarry had been maniacally focused on earning the title, and while it cemented him as an industry star, a sense of hollowness – exacerbated by heavy drinking – soon followed. In the years since, however, he has abstained from alcohol and focused on The Dead Rabbit as a bar that would carry on the tradition of Irish pubs as a communal gathering space. He's also been a leading voice in highlighting mental health and education throughout the bar and restaurant industry. Those priorities will be incorporated into The Dead Rabbit's expansion, in which the company will open new locations throughout the U.S., beginning next year in Austin and New Orleans. The overarching goal is to champion authentic Irish pubs by incorporating modern art, music and other cultural elements into each bar. In this episode, McGarry spoke about his journey as an entrepreneur, how the experience of chasing and receiving accolades made him reassess his values and how he's using his influence to spread awareness about health care and sobriety. He also discussed the ways in which he's aligning modernity and authenticity in the bar's ambience, weighed in on no- and low-alcohol spirits and cocktails and the reason that he's bullish on both, and shared why his meaning of "strategic partners" may noy be what you think. Show notes: 0:45: Jack McGarry, Co-Founder & Managing Director, The Dead Rabbit – Taste Radio editor Ray Latif met with McGarry at The Dead Rabbit in New York City, where the bar owner chatted about his distaste for tardiness and moving out of Manhattan before discussing the bar's expansion plans for 2023. He also explained how The Dead Rabbit is attempting to restore its original vision and essence, why it's important to root out the underlying issues of alcoholism, particularly within the hospitality industry and how he's using his platform to call out overindulgence and resulting problems at trade shows and conventions. Later, he discussed the evolution of non-alcoholic options at high-end bars and restaurants and why it's important to the future of hospitality, why authenticity is often misunderstood and why The Dead Rabbit has historically had low turnover among its employees. Brands in this episode: Guinness, Three Spirit, The Dead Rabbit,

With a new year on the horizon, the hosts shared their expectations for the food and beverage industry in 2023, including the most pertinent opportunities and challenges faced by growing brands. They also opined on the value of Twitter for entrepreneurs and executives and highlighted notable and new products. This episode also features the second edition of Special Ops with Andrew Guard, in which the operations expert offers guidance on timely issues affecting food and beverage companies. Show notes: 0:51: Messi, Marty, Musk and More. – The episode opens with a chat about the 2022 World Cup final and congratulations to current and former colleagues, before the hosts discussed Twitter's current turmoil and debated the social platform's usefulness for CPG founders and operators. Later, they offered their predictions for 2023 and how entrepreneurs can stay ahead of potential problems and spoke about a range of innovative brands and products. 19:52: Special Ops with Andrew Guard, Part. 2 – Guard, the founder of nanoscale beverage co-manufacturer Right Coast Brands explained what founders should know about working with functional ingredients and considerations for introducing a new package type. Brands in this episode: Lentiful, Vudu, Yate, Mix'd Roots, Phresly, Fishwife, Fly By Jing, Van Leeuwen

Their flagship products have a suggested retail price that is nearly double those of legacy and competing brands. And, yet, Serenity Kids is outpacing them all. Launched in 2018, Serenity Kids markets shelf-stable, low sugar baby and toddler food made from organic and ethically sourced ingredients, such as regenerative farmed meats. The brand's pouches and grain-free puffs are sold in almost 8,000 stores across the U.S., a footprint that includes Walmart, Whole Foods, Target, Kroger, Wegmans and Sprouts. According to the company, Serenity Kids' revenue has increased 150X year-over-year since its debut and has raised $11.5 million in funding to date. Founders Serenity and Joe Carr note that sales growth and investor confidence are indicative of a shift in buying patterns from parents seeking nutritious, premium products for their children. In this episode, the Carrs spoke about their path to entrepreneurship, how a non-traditional focus group and decades of declining quality in the baby food aisle gave them confidence that Serenity Kids could fill a real need and why maintaining a premium price point is key to the brand's value proposition. They also discussed their thoughtful sourcing and operations strategies, how they developed a sophisticated understanding of the packaged food industry and their rigorous hiring process. Show notes: 0:45: Serenity & Joe Carr, Co-Founders, Serenity Kids – The Carrs met with Taste Radio editor Ray Latif at BevNET HQ in Newton, MA where they chatted about their visit to the Boston area before discussing how their interest in the paleo diet and the birth of their daughter laid the foundation for Serenity Kids, and why it was harder to educate natural channel consumers versus those who shop at conventional stores. They also spoke about the incredible yet unnerving opportunity to go national at Whole Foods early into the brand's development, the unexpected benefits of using regeneratively farmed meat and how they've aligned gross margin with price point. Later, they advised founders on how to assess their capital needs, why personal growth is deeply important to company culture and why they conduct "non-traditional" interviews with potential employees. Brands in this episode: Serenity Kids

How do you measure, in financial terms, the value of design? PepsiCo chief design officer Mauro Porcini has been on the receiving end of the query dozens of times throughout his career. While he has long employed metrics to appraise the cost and impact of a particular product label, promotion or installation, his preferred answer is simpler and Spiderman-esque: great design inherently creates great value. Now in his 11th year at PepsiCo, Porcini is the creator of the company's award-winning Design and Innovation Center, which holds sway across the drink and snack giant in everything from new product development and experiential marketing campaigns to brand revamps and fashion collaborations. Porcini's perspective that design should strive to address real and useful human needs is a core tenet of the Center and highlighted throughout his book "The Human Side of Innovation: The Power of People in Love with People," which draws upon his experience at PepsiCo and in prior roles, including as the head of global design at 3M. As part of an expansive interview featured in this episode, Porcini discussed his definition of design, both in the abstract and specific to his work in consumer products, how he convinces colleagues to align with his vision and where he takes his cues as a creator and leader. He also explained his hiring process and the value of technical expertise versus personality or cultural savvy and how social media influences his perspective on design. Show notes: 0:45: Mauro Porcini, Chief Design Officer, PepsiCo – Taste Radio editor Ray Latif chatted with Porcini about the executive's infant before riffing on the Italian men's soccer team and 2022 World Cup and how the Design and Innovation Center is involved with the tournament. He also spoke about the meaning behind his book's title, how his relatively small business unit operates within a large corporation, how data and market research influence design decisions and his method for assessing priorities from a company-wide perspective and with individual brands. Later, he explained why age is not a critical factor in hiring decisions, what it's like to be a fly on the wall in design meetings and whether he's planning a new playbook for his next decade at PepsiCo. Brands in this episode: Pepsi

Taste Radio's hosts reflected on the BevNET's Winter 2022 events through the first day of BevNET Live, and highlighted the winners of various competitions held throughout the week, community as a key theme in panels and presentations and the fuel that kept Ray, John, Jacqui and Mike going amid a whirlwind schedule. Show notes: 0:39: Spiked Coconuts, Bleary Eyes, Chez Jay, Ray's Llama – The episode kicks off with Mike as Ray's literal echo, before the hosts congratulated two brands with sun-inspired names and Jacqui noted two well-received speakers. They also shared a few extensive thoughts on BevNET's Cocktail Showdown 3 competition, an unpleasant "upper crust" and two of Best of 2022 award winners that had their fair share of doubters. Brands in this episode: Sunboy, Sunnie, Resist Nutrition, Velvet Llama, Sans, Robin Road Cocktails, Howie's Spiked, Spirited Hive, Cometeer, Remedy Organics, Biolyte, EriTea, Bonbuz, Liquid Death, Sanzo

For many consumers, mindful drinking is top of mind. A 2021 omnibus survey conducted by market research firm NielsenIQ showed that 22% Americans are cutting back on their alcoholic beverage consumption, citing health and wellness and shifting interests as two core reasons. Concurrent with a rise in interest for sober or sober-curious lifestyles is the emergence of a new cohort of non-alcoholic spirit and cocktail brands, including Lyre's. Launched in 2019 by entrepreneurs Mark Livings and Carl Hartmann, Lyre's markets non-alcoholic analogs of the world's most popular spirits, including bourbon, gin and tequila. Positioned as premium, sophisticated spirit alternatives without any compromise, Lyre's blitz-scaling strategy has enabled it to become the world's leading non-alcoholic brand with distribution in dozens of countries. Investors have taken note of Lyre's growth: last year, the company completed a new funding round at a $360 million valuation and was led by D Squared Capital and Morgan Creek Capital Management, an early investor in Drizly, AliBaba, and SpaceX. In this episode, Livings spoke about his vision for Lyre's and the future of non-alcoholic spirits, why the company has prioritized market share and rapid growth, the development of its portfolio and product road map, Lyre's thoughtful communication strategy and how his management style supports Lyre's torrid trajectory. Show notes: 0:45: Mark Livings, Co-Founder/CEO, Lyre's – Livings spoke with Taste Radio editor Ray Latif about why he lives and works in Amsterdam, the emergence of the low/no-alc beverage category, the variety of consumers that Lyre's is targeting, and the reason that the company is in so many global markets. He also explained how Lyre's is attempting to be synonymous with non-alcoholic spirits, the brand's focus on being a "first scaler," the importance of "the referral moment," and how the company produces its liquid. Later, he discussed Lyre's innovation strategy and why it launched an RTD line, its approach to aligning promotion and communication with things like "Dry January" and "Sober October," and how he manages and motivates a global team remotely. Brands in this episode: Seedlip, Lyre's

Andrea Hernandez is one of the most respected influencers in food and beverage, but it's not a title she covets. She'd rather be called "cult leader." A former marketing executive with over a decade of experience in the food industry, Hernandez is the creator of Snaxshot, a multifaceted digital platform that has followed and forecasted some of the most notable trends in the food and beverage industry over the past two years. Launched in 2020, Snaxshot's popular blog and newsletter are known for their well-researched and witty content. Both are ad-free and community-funded, and while Hernandez often highlights brands aligned with her perspective that food and drink should be delicious and uncomplicated, Snaxshot's independence provides her with a platform to be candid, and, occasionally, controversial. Over the past two years, Snaxshot has become a valuable and influential resource for entrepreneurs, industry professionals and consumers. Its newsletter has over 35,000 subscribers (affectionately known as "snaxbois") and Snaxshot and Hernadez combined have tens of thousands of followers on Twitter and Instagram. In this episode, Hernandez spoke about the emergence of Snaxshot and its content strategy, why she's uncomfortable with her anointed role as a "trend oracle," her bone to pick with functional foods and beverages, how she defines "a great product" and her take on several noteworthy trends. We also sat down for a conversation with legendary musician, actor and entrepreneur Steven Van Zandt, who spoke about the launch of his new wellness brand Little Steven's Underground Apothecary, which markets natural consumer products designed to alleviate everyday stresses and ailments. Show notes: 1:00: Andrea Hernandez, Creator, Snaxshot – Hernandez met with Taste Radio editor Ray Latif in the Bowery neighborhood of Manhattan, where she compared the chilly weather of New York City with that of her home base in the Honduras, discussed her non-traditional job title, how Snaxshot acts as a check on the "commodification of wellness," its readership and how they interact with the platform and why she prepares new content in the style of and old "sitcom variety show." She also explained her role as an intermediary versus an industry predictor, how she defines an emerging concept and a great brand, why the market is the ultimate validator of trends, the power of great branding and great quality and her aversion to functional ingredients in sweet treats and desserts. Later, she shared her thoughts on better-for-you-sodas and candy, keto products, gut health, non-nutritive sweeteners and plant-based meat. 45:51: Steven Van Zandt, Founder, Little Steven's Underground Apothecary – Our next guest for this episode is well-known to fans of Hall of Fame artists Bruce Springsteen and The E Street Band as well as the iconic television show "The Sopranos." Steven Van Zandt is an accomplished musician and actor who recently added entrepreneur to his resume with the launch of Little Steven's Underground Apothecary, a brand focused on natural and holistic remedies to everyday stresses and ailments. The company markets boutique teas, coffees, lollipops, and other products infused with organic ingredients, including ginger, turmeric, kava, maca and Manuka honey. The brand donates 10% of all profits to TeachRock.org, a non-profit that uses the history of popular music to create engaging, multicultural lesson plans for history, social studies, language arts, music and science classrooms. Brands in this episode: Liquid Death, Ghia, De Soi, Parch, Three Spirit, Oatly, Prime, Recess, Graza, Little Debbie, Oreo, Dunkaroos, Sundays, Rip Van, Bai, SmartSweets, Impossible Foods, Beyond Meat, Actual Veggies, Nutella, Lay's, Goldfish, Pop-Tarts, Little Steven's Underground Apothecary

On the cusp of BevNET's winter conferences in Santa Monica, the hosts spoke about how attendees can utilize the variety of resources available at the events and leverage connections with the BevNET team to engage with like-minded founders, industry executives and investors. They also hinted about a mystery speaker that no one will want to miss and riffed on some of their favorite new products sent to the office in recent weeks. Show notes: 0:45: Prep Work. An A-List Mystery. And The @BevNETMike Award Goes To… – Ray got it right (finally!) to kick off the episode before Mike and Jacqui shared their favorite parts of the winter events. The hosts then spoke about early-stage founders that were doubted when they launched their businesses but have since created iconic brands. Ray offered his (potentially TMI) pre-event grooming habits and discussed his love for a limited-time "boozy" ice cream and spicy varieties of plant-based chicken nuggets, Mike munched on meat sticks, bars and tamales, John highlighted honey-sweetened shots and non-alcoholic wine and spirits brands and Jacqui snacked on nuts and sipped on a canned cocktail. Brands in this episode: Athletic Brewing, Liquid Death, Jeni's, Grillo's, Uncle Nearest, Chomps, BelliWelli, Fillo's, HoneyDrop, SomethingElse, Golden Rule Spirits, Jukes, Dr. Praeger's, Pocket Latte, Velvet Llama

There are fast-growing brands, and then there is Bachan's. Launched in 2019, Bachan's markets a line of soy-based condiments that it describes as "Japanese Barbecue Sauce." Admired for their versatility, the products are commonly used for cooking barbecue and also as a marinade, finishing sauce and in stir-fry. Founder and CEO Justin Gill developed the brand based off of a family heirloom recipe and named it as an homage to his grandmother. Bachan's fanatical consumer following has driven its ambitious retail strategy. Its four flavors – The Original, Hot and Spicy, Yuzu, and Gluten-Free – are available at over 11,000 stores across the U.S., including Costco, Whole Foods, Publix, Sprouts, Target, Kroger and The Fresh Market. Nationwide distribution has sparked surging revenue. Just three-and-a-half years after its debut, Bachan's expects to generate $35 million in sales by the end of 2022. Investors have taken note: in September the company announced a $13 million Series A funding round led by private equity firm Sonoma Brands Capital. The investment will be deployed to expand Bachan's retail footprint and develop new products. In this episode, Gill spoke about how the brand's rapid start was fueled by six years of preparation and planning prior to its debut, the intentionality of the brand's label and package design, why he credits a focus on high quality ingredients as key to consumer loyalty, his thoughtful approach to demand planning and how the company evaluated potential investors. Show notes: 0:45: Justin Gill, Founder & CEO, Bachan's – Gill spoke with Taste Radio editor Ray Latif about his passion for surfing and background in jiu-jitsu before discussing how a heritage trip to Japan and Cambodia impacted his decision to launch a food brand. He also spoke about why he felt Bachan's was "pretty buttoned up" upon its launch, going for an iconic look with the label design and how the description of "Japanese barbecue sauce" is both familiar and specific. Later, he explained why he's focused on sustainable growth, how Bachan's has dramatically scaled production while maintaining product quality, how risk-taking paid off amid a supply chain crisis and why the best investment deals are ones in which no one gets exactly what they wanted. Brands in this episode: Bachan's, Huy Fong, Krave

When Tacombi founder and CEO Dario Wolos reflects upon the origins and development of his Mexican-inspired restaurant chain, he gets a bit nostalgic. Launched out of a retrofitted VW bus parked on the shores of Playa del Carmen, Tacombi was born out of Wolos' passion to share Mexican culture through authentic food, hospitality and experiences. Sixteen years after selling its first taco, Tacombi is in the midst of a major expansion during which it will open at least 75 new locations across the U.S. over the next five years. The growth plan is supported by a $27.5 million funding round that the company completed in December 2021 and was led by Enlightened Hospitality Investments, the growth equity fund affiliated with restaurateur Danny Meyer's Union Square Hospitality Group. Meanwhile, Tacombi's consumer packaged goods brand, Vista Hermosa, which markets tortilla chips, corn and flour tortillas and a new line of frozen burritos, is rapidly expanding its retail footprint to over 800 stores including Whole Foods and Bristol Farms. Tacombi is Wolos' life's work – he conceived the concept as a teenager – and although the new restaurants and retail expansion will bring his vision closer to reality, the journey and experiences that came with it have come to define who he is as an entrepreneur and a leader. In this episode, Wolos spoke about how he applied learnings from the early days of Tacombi to its current business operations, how the timing of Tacombi's launch and development in the U.S. has benefited its growth, why he described the creation of a CPG brand as a natural evolution for the company and the decision to align with Danny Meyer and Enlightened Hospitality. Show notes: 0:45: Dario Wolos, Founder/CEO, Tacombi & Vista Hermosa – Taste Radio editor Ray Latif met with Wolos at Tacombi's "oficina" in New York City, where the entrepreneur spoke about setting down roots in the Bowery neighborhood, Vista Hermosa's new Burrito Bueno line, what spurred his decision to exit a hot market for startup tech and why he chose to launch Tacombi in Mexico. He also explained how the diaspora of Mexican immigrants in the U.S. helped generate greater interest in the country's cuisine and authentic food, why sourcing high quality produce is challenging and yet key to Tacombi's menu strategy and how the creation of Vista Hermosa aligned with the restaurant's focus on authenticity and premium ingredients. Later, Wolos spoke about how Tacombi is attempting to reach consumers at every touchpoint, including online, how the company was bootstrapped until the deal with Enlightened Hospitality and why he reflects upon the past when considering the accelerated pace for opening new restaurants. Brands in this episode: Tacombi, Vista Hermosa

In this episode, the hosts explained why founders who regularly attend industry events are often better positioned to support their brands than those who don't, riffed on the impact of sleek and clever packaging and marveled at a sparkling water brand's latest LTO. This episode also features an interview with Michael Lewis, the founder and general manager of oomph!, a new brand of low-sugar, functional candy chews and gummies that is backed by venture capital firm Science Inc., an investor in Liquid Death and Dollar Shave Club, among others. Show notes: 0:45: No, These Are Not Dad Jokes. Long Lists Getting Longer. Some Standout Package Design. – Ray got the show going with a few truths before he, John and Mike spoke about why networking opportunities at BevNET Live and NOSH Live are unlike those at other industry events. They also highlighted a new olive oil brand with a catchy name and unusual label, why Ray was particularly impressed with a recently launched plant-based breakfast sandwich, an RTD cocktail whose package resembles the shape of a CD and a collaboration that, TBH, is pretty special. 20:20: Michael Lewis, Founder and General Manager, Oomph! – Lewis met with Taste Radio editor Ray Latif at Natural Products Expo East 2022 where he spoke about how Science Inc., which developed and incubated oomph, evaluated the opportunity for better-for-you candy, why the venture capital firm saw him as the right person to lead the charge, how oomph is applying learnings from early customer feedback into its marketing and communication strategy and why innovation is top of mind. Brands in this episode: Dream Pops, Single & Fat, Ferm Fatale, Alpha Foods, Graza, Brightland, Cocchi, Whitebox Cocktails, Sap's, Aura Bora, Chubby Snacks, TBH, Transcendence Coffee, oomph!, Liquid Death, SmartSweets

Sahra Nguyen is a born storyteller. Her latest opus is helping change the way the world perceives Vietnamese coffee – and a lot of people are listening. An award-winning documentary filmmaker, Nguyen is also the founder and CEO of Nguyen Coffee Supply, a direct trade specialty coffee company based in New York City. Launched in 2018, the company's mission is "to diversify the coffee industry, increase the visibility of Vietnamese producers and transform the landscape through sustainable coffee farming." Nguyen Coffee Supply buys certified organic coffee beans directly from a fourth-generation coffee farmer in Vietnam and roasts them in small batches in Brooklyn. The company primarily markets whole Robusta beans in a variety of styles and taste profiles, along with brewing tools and a recently launched line of ready-to-drink coffee. The products are almost entirely sold direct-to-consumer via the company's website; however, the brand is gradually making its way into brick-and-mortar retail. Earlier this year, Nguyen Coffee Supply raised $2.6 million in seed round in support of new distribution, innovation and marketing initiatives. In this episode, Nguyen spoke about the company's origins and why she is adamant about changing the narrative around Robusta beans, why incorporating her personality and background into brand communication and products is both challenging and highly effective, and the one word that drives the company's innovation strategy. Show notes: 0:45: Sahra Nguyen, Founder & CEO, Nguyen Coffee Supply – Taste Radio editor Ray Latif met with Nguyen at a shared roasting facility in Brooklyn where they riffed on their Boston roots and favorite cocktails before the entrepreneur explained the "two-pronged light bulb moment" that led to the development of Nguyen Coffee Supply. She also spoke about why early communication about the company was focused on Vietnamese culture, how she convinced the specialty coffee industry to embrace Robusta beans and how she measures the impact of social media. Later, she explained how she become more comfortable with being the face and primary communicator for the brand, despite being an introvert, the company's effective PR strategy and goals for B2B and B2C audiences, and how a keyword analysis helped Nguyen Coffee Supply determine the most important elements of the RTD line. Brands in this episode: Nguyen Coffee Supply, La Colombe, Chobani