Taste Radio

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

Founded on the belief that mindful eating shouldn't mean sacrificing on taste or texture, Outstanding Foods markets plant-based salty snacks that are based on quintessential favorites. Launched in 2018, Outstanding Foods was developed by serial entrepreneur Bill Glaser and chef Dave Anderson, who previously led R&D at Beyond Meat. The brand's cheese balls, puffs and pork rinds are vegan, gluten-free and made with Non-GMO ingredients and plant-based protein. The brand also touts its cheese balls as "the first salty snack to have a good source of 20 vitamins and minerals." Over the past two years, Outstanding Foods has attracted $15 million in funding, and its investor roster includes names like Snoop Dogg, Rob Dyrdek and Cesar Milan. The capital has helped Outstanding Foods expand distribution to thousands of retail stores nationwide, including Whole Foods, Walmart, Costco, Safeway and 7-Eleven. In this episode, Glaser spoke about how he has applied lessons from prior entrepreneurial ventures to the company's business strategy, how the brand has attracted celebrity investors and involved them in marketing and promotion efforts, and the evolution of Outstanding Foods' package design and its alignment with the company's innovation and retail strategies. Show notes: 0:45: Bill Glaser, Co-Founder & CEO, Outstanding Foods – Glaser and Taste Radio editor Ray Latif met at Natural Products Expo East 2022 in Philadelphia where the entrepreneur spoke about how he manages work/life balance, ways in which prior work experiences prepared him for the packaged food industry and how Outstanding Foods continues to operate with the same focus and vision from when it launched. He also discussed his approach to working with and raising money from well-known individuals, why Outstanding Foods doesn't take its cues from retail buyers when developing new products, and how the company has utilized consumer learnings to make label tweaks and introduce a brand revamp. Brands in this episode: Outstanding Foods

In this episode, the hosts reflected on the passing of legendary beverage entrepreneur and Red Bull co-founder Dietrich Mateschitz. They also reviewed several new products and limited-time offerings, urged listeners to submit applications for BevNET and NOSH's Best of 2022 awards (deadline is today!) and chatted about conversations and brand discoveries from recent work trips. Later, operations expert Andrew Guard joined the show for the first edition of a new series in which he answers topical questions about production and scaling strategies. Show notes: 0:51: Magic Mike, You Need To Be In The Elevator With Us, Mixed Feelings About Dr. Pepper's LTO – John and Mike joined the episode from Santa Monica where they were preparing for our December events and getting acquainted with a new upscale retail store. Jacqui discussed the value that founders will enjoy by participating in Elevator Talk at NOSH Live, Ray riffed on a 30-hour whirlwind visit to New York City, the hosts collectively offered their thoughts on the impact of Dietrich Mateschitz on the modern beverage industry. They also shared their thoughts on Dr. Pepper's bourbon-flavored "Fansville Reserve," and praised several snack, frozen and refrigerated products encountered in recent days. 33:50: Special Ops With Andrew Guard – An operations expert with extensive executive-level experience in the beverage and food industries, Guard is the founder of Right Coast Brands, a Massachusetts-based beverage co-manufacturer that offers bespoke production services, and The Guard Agency, an advisory firm supporting early- and mid-stage brands with scaling and logistics strategies. In this conversation, Guard offered advice on how entrepreneurs can address supply chain and inflationary challenges and what founders should know before hiring an operations manager or executive. Brands in this episode: Vista Hermosa, Nguyen Coffee Supply, Little Steven's Underground Apothecary, The Dead Rabbit, Red Bull, Monster Energy, XCJ, Dr. Pepper, Pepsi, The Coconut Cult, Hu Kitchen,Kif Water, Root'd, Christie's, Alec's Ice Cream, Culture Pop, Nantucket Nectars, Biena

Ghost co-founders Dan Lourenco and Ryan Hughes always knew they'd be playing the long game. Launched in 2016, Ghost markets sports nutrition powders and energy drinks known for their indulgent candy- and snack-based flavors. Lourenco and Hughes say that, at the outset, there was no singular vision or plan for Ghost. Rather, they started with a question: "How far can we take this?" Created as a lifestyle brand centered around fun and inclusivity, Ghost attracts a broad demographic of consumers, from gamers and fitness enthusiasts to shift workers and students. Listening to, learning from and constantly interacting with their customers has helped Ghost build a thriving direct-to-consumer business along with a retail network that includes over 60,000 stores. That footprint has grown significantly since 2020, when Ghost introduced its energy drink line. Developed in partnership with beer giant Anheuser-Busch InBev (ABI), the products are expected to generate over $100 million in sales this year, according to Lourenco. In this episode, Lourenco and Hughes spoke about the origins of Ghost and how they identified an opportunity to attract new consumers to the sport nutrition category via licensed flavors, including Oreo, Sour Patch Kids and Warheads, along with engaging video and social media. They also explained why learning about how consumers shop is key to their sales and marketing strategy, why their emphasis on transparency extends beyond product labels, how a cold email dramatically changed the trajectory of their business and how they are gradually becoming more comfortable with success. Show notes: 0:45: Dan Lourenco and Ryan Hughes, Co-Founders, Ghost – Taste Radio editor Ray Latif spoke with Lourenco and Hughes about the former's experience at the 2022 NACS Show, why they view Las Vegas as good place to incubate a brand and why ROI is not a primary factor in the development and production of Ghost's behind-the-scenes web series. They also discussed why Ghost was built as a lifestyle brand "from day one," how licensing deals have become the driver for flavor innovation, why most of the functional ingredients in Ghost products are intended for only 1% of their consumers and how they thoughtfully coordinated the company's partnership with ABI. Brands in this episode: Ghost Lifestyle, Mid-Day Squares

How do you wield considerable social influence to authentically promote a consumer brand? That's the central question facing the five co-owners of JAJA Tequila, who collectively have nearly 40 million followers across several social media platforms. Self-described as "the first tequila created for the digital generation," JAJA was founded in 2018 by entrepreneurs Martin Hoffstein, Maurice Tebele and brother Elliot Tebele, the latter of whom is best known as the creator of popular Instagram meme account, @f__kjerry. JAJA is also co-owned by Alex Pall and Drew Taggart, who form globally renowned electronic DJ duo The Chainsmokers. Leveraging their social capital and fame to promote JAJA has helped the brand achieve triple-digit growth year-over-year and outpace the overall category for premium tequila, according to the company. JAJA's resonance with younger consumers attracted the attention of international spirits distributor Proximo Spirits, which signed a production and global distribution deal with the brand in 2021. In this episode, Maurice Tebele and Hoffstein spoke about how they evaluated the opportunity to launch a digital-centric tequila brand, why they describe JAJA as "an anti-celeb brand" and how "subtle integration" is the key to their social media strategy. They also explained how a risque and edgy social marketing strategy has benefited the brand, how they elicit the best out of their respective skill sets and how they determined that Proximo would be the right strategic partner for the company. Show notes: 0:45: Maurice Tebele and Martin Hoffstein, Co-Founders, JAJA Tequila – Tebele and Hoffstein spoke with Taste Radio editor Ray Latif about the why, in a tequila category brimming with actor and musician founders, they position JAJA as "the celebrity," as well as the impact of visiting Jalisco, Mexico on the brand's development, the origins of the name and label design and two topics they consistently avoid in JAJA's social media posts. They also discussed how the company works with The Chainsmokers to authentically incorporate JAJA into their work and social accounts and how the company's relationship with Proximo Spirits gives it greater production and distribution power, but keeps the strategic company at arm's length in other aspects of the business. Brands in this episode: JAJA Tequila, TRUFF

This episode features an interview with Marshall Rabil, the co-owner of specialty peanut brand Hubs, who spoke about the brand's efforts to reach younger consumers and the duality of his roles as a steward and modernizer of his family's business. Also, the hosts discussed the news that Bang Energy has filed for bankruptcy and why innovative entrepreneurs are often hamstrung by their own achievements. Show notes: 0:49: The Best Of October Deadlines. Jack's Been Here Before. Expo East And Todd's Dilemma. – Ray was a bit hoarse, but reminded Mike of Man U's prowess and the hosts collectively reminded listeners of upcoming deadlines to submit applications for BevNET and NOSH's Best of 2022 awards along with those for the latest editions of the New Beverage Showdown and NOSH Pitch Slam. They also chatted about how NOSH Live Winter 2022 will offer entrepreneurs a direct connection with investors and other industry leaders and John explained why beverage professionals should be wary of underestimating Jack Owoc and celebrating recent challenges affecting Bang Energy. Later, they offered praise for "shimmering water" brand Loftiwater, while noting the uphill battle it faces and highlighted a few notable new products, including better-for-you candy, buckwheat snacks and breakfast biscuits. 33:00: Interview: Marshall Rabil, Co-Owner, Hubs – Rabil met with Taste Radio editor Ray Latif at BevNET headquarters in Newton, where they riffed on the seafood scene in Massachusetts and Virginia before discussing the origins of the peanut industry in the U.S. and how Hubs has become the standard bearer for specialty peanuts. Rabil also spoke about the company's evolving retail strategy, how new products, brand partnerships and creative marketing initiatives are attracting new consumers, how pricing reflects quality and the elements of Hubs' effective trial strategy. Brands in this episode: Hubs, Pop & Bottle, Bang Energy, La Colombe, Loftiwater, Wholly Veggie, Smart Sweets, Tid Bits, Oomph, Liquid Death, Brazi Bites, Nitro Beverage Co., Lil Bucks, NuttZo, Nguyen Coffee Supply, Jackson's Chips, Paqui, Kanira, Olyra

It's one of the fastest-growing entrepreneurial beverage brands in recent memory, but while Super Coffee appears to be sprinting towards an exit, brothers and co-founders Jim, Jake and Jordan DeCicco often say that they're just getting warmed up. In the seven years since Jordan created the brand in his college dorm room, Super Coffee has become a significant player in the multi-billion dollar RTD coffee category. Over the past two years, the company has ramped up distribution via a partnership with beer giant Anheuser-Busch InBev and fueled an expansion into new retail channels supported by a $106 million Series C funding round completed at a valuation of $500 million. Earlier this year, Super Coffee announced its foray into energy drinks with Super Energy, a line of premium sparkling beverages made with natural ingredients. While the brand continues to be on a positive trajectory, operational challenges caused by the Covid-19 pandemic and an increasingly rigid M&A environment for beverage brands have required the DeCicco brothers to reconsider and revise parts of their business, including Super Coffee's core line of products. In an interview featured as part of Taste Radio's live podcast and meetup event in Austin, which was held in September, the DeCicco brothers spoke about how shifting headwinds have influenced recent business decisions, the impact of Covid on innovation and what they learned from being on the front lines of distribution and merchandising since the outset of the pandemic. They also explained the value of being "the world's foremost experts on Super Coffee" and how they communicate exit planning to the Super Coffee team. Show notes: 0:45: Jim, Jake & Jordan DeCicco, Co-Founders, Super Coffee – Taste Radio editor Ray Latif shared his admiration for the Super Coffee office and asked the DeCicco brothers to express their seven years in business in a single word. Jim spoke about how the team assesses when and how to ask for advice, Jordan discussed their process for adding a strategic advisor or investor to the company and Jake explained why Super Coffee extended the brand into energy drinks. Later, the brothers spoke about the brand's shift toward indulgent flavors and why there was (and continues to be) some disagreement about their blueberry muffin variety, their belief that "our job starts after the product gets on shelves" and why maximizing value for the company's investors and partners is the key to an optimal exit. Brands in this episode: Super Coffee, Bai, Honest Tea, Zico, Celsius

When evaluating funding pitches, Touch Capital founder and CEO Anna-Lena Kamenetzky doesn't pull any punches. Her straightforward style is shaped by over two decades of global experience as a brand operator and board director at multinational companies, including Keurig Dr. Pepper and JAB Holding Company. She's helped incubate and build billion-dollar brands, and understands what it takes to succeed in the highly competitive food and beverage industries. That perspective guides the vision and funding strategy for Touch Capital, a recently launched venture capital firm led by Kamenetzky that invests in consumer brands across food, beverage, pet and personal care. Touch Capital was founded on the thesis that CPG conglomerates "will continue to need to 'buy-in' innovation through strategic acquisitions." By leveraging their collective operational experience, Kamenetzky and her team support portfolio company founders, including those of fast-growing brands Super Coffee, Lesser Evil and Catalina Crunch, by bringing "buyers'-side experience to the builders." We spoke with Kamenetzky during Taste Radio's live podcast and meetup event in Austin, where she discussed the formation of Touch Capital, how global trends help inform the firm's investments, how she evaluates innovative brands and their scaling potential, and the impact of a talent shift towards entrepreneurship. She also explained why investor feedback and input only works "if it's a pull and not a push," how founders can mitigate risks for investors and offered a candid perspective on trendy concepts, ingredients and food and beverage categories. Show notes: 0:45: Interview: Anna-Lena Kamenetzky, Founder & CEO, Touch Capital – Kamenetzky and Taste Radio editor Ray Latif chatted about Miami's entrepreneurial food and beverage community before discussing how her experience as a beverage operator and an observer of global trends has impacted her perspective as an investor. She also discussed the value of entrepreneurs with prior industry experience, why an "'A" idea doesn't work with a "C" team, how she identifies potential for mainstream appeal in early-stage brands, and why "can they pull it off?" is a key question in how she evaluated founders and their plans. Later, she shared her take on notable trends, ingredients and emerging categories, including keto, gut health, cannabis and RTD cocktails. Brands in this episode: Super Coffee, immi

On location at Natural Products Expo East 2022, the hosts shared their respective takes on standout products and brands exhibited during the first two days of the annual trade show, which is being held at the Philadelphia Convention Center. The roundup highlights several brands that are using better-for-you, innovative and plant-based ingredients to disrupt legacy food and beverage categories. Show notes: 0:39: Getting The Band Back Together. Everyone Loves Bryan Adams. What Can't You Milk? – Former BevNET brand specialist Melissa Traverse returns the show as a special guest co-host, and it's as if no time has passed. The hosts applauded the launch of and team behind Just Ice Tea, riffed on notable brands exhibited at Expo East's Harvest Festival and debated whether Mike should be whispering about brownies. Later, Melissa named her "plant-based milk of the show," Ray's praised a pouch-packaged soup brand and John highlighted several premium sparkling tea brands. Brands in this episode: Eat The Change, Just Ice Tea, Munchrooms, Lupii, Good Food For Good, Spero Foods, Supplant Co., Dalci, Elmhurst Naturals, Nitro Beverage Co., Small Batch Organics, bettermoo(d) Milk, Rip Van, I Eat My Greens, Pocket Latte, Fabalish, Sarilla, Tama Tea, Reishi Sparkling Botanicals, Inner Love Foods, Aqua ViTea, Eastern Standard Provisions, Fila Manila, Nara Foods, Oat Haus, Caulipower, Joolies, Chubby Snacks, Lil Bucks, Oba Snacks

The letter "p" carries special significance for Maxime Pouvreau. His last name, of course, begins with "p," as does his company, Petit Pot, a producer of single-serve premium puddings that, according to the brand's website, are "potted to perfection." However, it's Petit Pot's focus on profitability that Pouvreau points to with particular pride. A former pastry chef at Michelin starred restaurants, Pouvreau launched Petit Pot in 2014. The brand markets "pot de creme," a traditional French pudding known for its sweet and creamy texture, in 3.5 oz. glass jars and typically sold in packs of two. Made with organic ingredients, the puddings are available in several flavors, including dark chocolate, lemon and butterscotch, and are also available in plant-based varieties. In the years since its debut, the brand has charted a careful growth strategy focused on strong unit economics and a lean production model. That strategy has paid off, and today the brand's puddings are distributed in over 6,000 retail locations, including Whole Foods, Safeway and Costco. Petit Pot is expected to generate $17 million in sales by the end of the year. In this episode, Pouvreau spoke about his initial vision for Petit Pot and why he has stressed frugality and cautious spending since the beginning. He also explained how the hire of an experienced operations executive and planning strategy helped the company scale production and achieve profitability and how being ahead of the curve on permissible indulgence has benefited its development. Show notes: 0:45: Interview: Maxime Pouvreau, Founder, Petit Pot – Povvreau met with Taste Radio editor Ray Latif in Austin, Texas where they riffed on the entrepreneur's previous career as a pastry chef before discussing Petit Pot's partnership with UNSTUCK and the company's work with the Women On Boards (WOB) Project. They also discussed how the brand gradually built a national presence at Whole Foods, aligning short-term execution with a long-term planning strategy, why "watching every dime" enabled the company to become profitable and why his decision to hire a COO was a game changer. Later, he explained why self-manufacturing gives the brand a significant advantage, how he considers innovation, why great taste is the best way to build consumer loyalty and the elements of Petit Pot's upcoming rebrand. Brands in this episode: Petit Pot

In this episode, Taste Radio's hosts reflected on recent networking and live podcast events at BevNET's San Diego office and Super Coffee headquarters in Austin. They also addressed an often asked question from early-stage entrepreneurs and highlighted a few unusual products before Jacqui Brugliera took on one of the hottest of challenges. Show notes: 0:39: So Great To See You, Even For 10 Seconds. Support With Scaling. All Hell Breaks Loose. – Ray admits to an issue with intros before the hosts chatted about conversations and connections from last week's meetup events. They also offered advice on scaling strategies, riffed on a marshmallow-flavored bourbon, functional spices and a new mood-centric beverage line. Later, Jacqui took on Paqui's one-chip challenge, eliciting sweat, tears and screams… among all the hosts. Brands in this episode: Paqui, Super Coffee, Marquis Beverage, Good Sunday, Recoup Wellness, Pocket Latte, Seoul Juice, Courtside Beverages, Somi Energy, Kimbala, Petit Pot, Shmallow, Spicewell, Kentucky 74, Vybes, Honey Mama's

When Junea Rocha launched Brazi Bites in 2010, she thought its success would hinge on being a first-to-market brand of frozen traditional Brazilian cheese bread. Fortunately, she was wrong. Despite launching just a few weeks after another similarly positioned product, Brazi Bites has since developed into a household name. A major inflection point came in 2015 when the brand gained national recognition following an appearance on the ABC show "Shark Tank." Within 12 months of the episode airing, annual sales surged from $1 million to $8 million. The cheese bread is now sold at more than 16,000 stores nationwide including those of Whole Foods, Target, Costco, Wegmans, Publix, Kroger and Sprouts. In 2018, investment firm San Francisco Equity Partners acquired a majority stake in Brazi Bites after which Rocha transitioned from CEO to CMO and helped direct the company's foray into several other food categories, including empanadas, pizza bites and breakfast sandwiches, all of which are based on the brand's original cheese bread dough. In this episode, Rocha spoke about the value of peer mentorship, getting up to speed as a food entrepreneur and how she's utilizing her experience and resources to support early stage Latin business owners. She also discussed how Brazi Bites managed production challenges following its appearance on "Shark Tank," the company's thoughtful innovation strategy and how she and her co-founder/husband Cameron MacMullin evaluated potential equity partners and decided to sell a majority stake of their business. Show notes: 0:45: Interview: Junea Rocha, Co-Founder, Brazi Bites – Rocha spoke with Taste Radio editor Ray Latif about the launch and mission of her Latino Entrepreneur Accelerator Program, why her advisory network was critical to Brazi Bites' formative years and how entrepreneurs should consider the pros and cons of self-manufacturing. She also explained why appearing on "Shark Tank" was a double-edged sword, why innovative brands need to scale quickly or risk being left behind and why consumer trial has been the key to consistent growth. Later, she discussed how the launch of new products such as pizza bites is introducing Americans to the brand's cheese bread and why she describes herself as "the opposite" of entrepreneurs that are great at raising money. Brands in this episode: Brazi Bites

Chitra Agrawal had no experience in CPG prior to launching Brooklyn Delhi in 2014. Nevertheless, she has built the brand of Indian-inspired pantry staples into an admired and profitable company that generates millions of dollars in annual revenue. As remarkable as those accomplishments might seem, they weren't goals when she started out. The daughter of immigrants, Agrawal envisioned Brooklyn Delhi as a brand that could connect Americans to authentic Indian cuisine through products rooted in culture and designed for modern consumers. The brand's flagship product is achaar, a staple Indian condiment made from pickled ingredients and is often prepared spicy. Chitra developed her own recipe for achaar, one that eventually caught the attention of a Whole Foods global buyer and also meal kit company Blue Apron, both of which became key partners in the brand's rise to national prominence. Brooklyn Delhi has since expanded its product offerings to include simmer sauces like its Golden Coconut Curry Simmer Sauce and Tikka Masala Simmer Sauce, as well as condiments including Curry Ketchup, Curry Mustard, and Guntur Sannam Hot Sauce. The products are sold in natural and specialty retailers across the U.S., online and via foodservice. In this episode, Agrawal spoke about her vision for achaar as a pantry staple in American homes, the influence of her popular blog in the early development of Brooklyn Delhi, why consumer education requires patience and how she leveraged the brand's strengths to win over Whole Foods. She also explained why the company has no outside investors, why profitability has always been top of mind, creating favorable contracts with co-manufacturers and how an omni-channel sales strategy has benefited the company. Show notes: 0:45: Chitra Agrawal, Founder & CEO, Brooklyn Delhi – Agrawal spoke with Taste Radio editor Ray Latif about her recent transition from Brooklyn to the suburbs and the benefits of having a bigger kitchen and gave a primer on achaar and its versatility in cooking. She also explained why she is frustrated with Trader Joe's, how she incorporated her personal story into the brand, why she didn't pay herself a salary for the first four years of the business and how a remarkable meeting with a Whole Foods buyer changed the brand's fortunes. Later, she discussed Brooklyn Delhi's partnership with Blue Apron, why she has been adamant about not taking outside capital and how thoughtful planning and ingredient sourcing is key to the company's operational strategy. Brands in this episode: Brooklyn Delhi

On the cusp of BevNET and Taste Radio networking meetups in San Diego and Austin, the hosts highlighted the value of industry connections and linking up with experienced professionals, and why showing up is half the battle. They also spoke about a new fund focused on women-led brands, a retailer focused on non-alcoholic cocktails and spirits and new products that caught the hosts' attention. Show notes: 0:39: Jersey Mike, Togronis For All, Confetti And BBQ – The hosts chatted about their respective summer vacations before sharing details about BevNET's meetup at the company's San Diego office and Taste Radio's live podcast and networking event at Super Coffee's office in Austin. They also noted the launch of Roya Capital, a new fund founded by the founders of Shaka Tea, a canned cocktail that's likely to be a hit in the office, John's visit to Spirited Away in New York City and a few brands marketing delicious drinks and food. Brands in this episode: Super Coffee, Confetti Snacks, Truboy BBQ, Togronis, Partake Foods, Seconds, Maker Wine, B Sweet, Oathaus, ROMR, Yerbae, embodygreen, Solti, Slow & Low

Practically as soon as it got off the ground, Dream Pops was already under pressure. Founder and CEO David Greenfeld admits that launching the platform brand of plant-based, indulgent desserts and candy via a direct-to-consumer model – a strategy that almost bankrupted the company – was a mistake. However, lessons learned – and shared – have given Dream Pops a foundation to disrupt multi-billion dollar categories. Launched in 2018, the company aims to challenge legacy confectionary brands by giving consumers better-for-you options across four product lines, including its flagship coconut milk-based popsicles and shelf-stable chocolate-coated snacks sweetened with coconut sugar. The brand is sold in over 6,500 stores, including nationally at Whole Foods as well as locations of Wegmans, H.E.B. and Harris Teeter, among others. Dream Pops' innovation and retail strategy is bolstered by its active social media presence, which Greenfeld says "completely changed the trajectory of the company." Greenfeld has over 44,000 followers on LinkedIn and points to constant engagement on the platform as driving significant interest in Dream Pops among industry professionals. Meanwhile, the brand's early embrace of TikTok has helped it attract over 181,000 fans and millions of views of its short videos. Within this episode, Greenfeld spoke about the origins of Dream Pops, how he navigated a myriad of challenges in the frozen aisle, the duality of better-for-you and indulgent food and how he used the popsicles as a proof of concept and springboard into shelf-stable products. He also explained why every CPG company needs to also be a "content company," the importance of investing in merchandising and why consistency is the most important aspect of Dream Pops' social media strategy. Show notes: 0:42: Interview: David Greenfeld, Founder/CEO, Dream Pops – Greenfeld sat down with Taste Radio editor Ray Latif and chatted about his experience as a finalist in NOSH Pitch Slam 3, his method and process for gaining followers and influence on Linkedin, and what motivates him to invest in early-stage companies. He also discussed the meaning and importance of the brand name, why he was bullish on the frozen aisle, how the term "plant-based" has evolved in recent years and its impact on the development of Dream Pops. Later, he spoke about the company's roadmap for innovation and new product development, applying learnings from merchandising in the frozen set to ambient shelves and whether it's too late for brands to now start incorporating TikTok into their social media strategies. Brands in this episode: Dream Pops, Chubby Snacks, Mezcla, KIND Snacks, Butterfinger, Hershey's, Ferrara, Snickers, Nestle Dibs

Emma Chamberlain is the face of Generation Z. Can the 21-year-old YouTube sensation be its Juan Valdez, too? In this episode of Taste Radio, the hosts discussed Chamberlain's foray into the coffee business as the founder of Chamberlain Coffee, a platform brand of coffee and tea products that recently completed a $7 million funding round. They also spoke about the surprising news that Haus, a promising brand of low-ABV aperitifs, is shutting down and the launch of Coca-Cola Dreamworld, the latest variant in Coke's "Creations" sub-line, which promises consumers "technicolor tastes and surrealism of the subconscious." This episode also features the latest installment of The Maxi Minutes, in which investor Maxine Kozler Koven shares insights and expertise with early-stage founders. Show notes: 0:48: A Golden Introduction, Brad Moseys, Mike Gets "Real" – The quartet of BevNET editorial assistant Shauna Golden, reporter Brad Avery and regular hosts Mike Schneider and Ray Latif chatted about what it means to be a "BevNETtter," strutting vs. moseying and a social app that only Mike seems to understand. They also discussed recent articles about Chamberlain Coffee and Haus, penned by Shauna and Brad, respectively, why none of them are too excited about a "dreamy" cola and notable new products, including an addictive snack and non-alcoholic canned cocktails. 31:33: The Maxi Minutes, Part 6 – Maxine Kozler Koven, the co-founder of L.A.-based investment firm LDR Ventures, shared advice on the information that investors want to see from entrepreneurs in quarterly reports, strategies for working with outside agencies, the value of a management team with industry experience and tips on how to get current investors to join subsequent funding rounds. Brands in this episode: Omsom, Chamberlain Coffee, Haus, Coca-Cola, Figlia, Chunk Nibbles, Nguyen Coffee Supply, Altitude Beverage Co., Willa's

When Jen Liao and Caleb Wang saw their dream business in peril, they froze. The reaction, it turns out, was brilliant. Liao and Wang are the founders of XCJ, a surging brand of frozen foods inspired by Chinese street cuisine. The couple, former corporate executives, launched XCJ as a Seattle-area restaurant in 2018 and it quickly became a popular destination among local residents thanks to its authentic Chinese soup dumplings. Yet its early momentum was threatened by the rise of Covid-19; in response, Liao and Wang stopped serving hot takeout meals and instead began delivering bags of frozen dumplings for consumers to prepare at home. The dumplings quickly became a cult hit within the region and within a matter of months, XCJ expanded distribution nationally. The company has since established a frozen logistics network with warehouses across the U.S. that allows it to ship millions of its critically praised dumplings direct to customers from coast-to-coast. XCJ also expanded its offerings to include lamb, beef and chicken BBQ skewers, as well as sauces and a recently introduced ice cream line inspired by Chinese flavors. In this interview, Liao discussed her and Wang's decision to enter the restaurant business, despite having no prior experience, and how XCJ cultivated consumer interest in the frozen dumplings. She also spoke about why self-manufacturing was the only path forward and how they are managing multiple business divisions while continuing to grow and maintain quality standards. Show notes: 0:42: Interview: Jen Liao, Co-Founder, XCJ – Taste Radio editor Ray Latif spoke with Liao about her brand's shorthand name and meaning, swapped Seattle area restaurant recommendations and touched on the launch of XCJ ice cream. She also explained how the company utilized Facebook and WeChat to build consumer awareness and interest for XCJ's frozen dumplings, unusual ways of distributing food to customers early on, the importance of educating consumers on food preparation and whether domestic production has an impact on perception and marketing. Later, she spoke about how XCJ splits responsibilities and manages disagreements among its founders and leaders, how the company is crafting a new look for the brand and how growing interest in AAPI food and culture factors into the rebrand. Brands in this episode: XCJ, Omsom, Fly By Jing

Their primary competitors are multinational corporations with massive marketing budgets, highly experienced sales teams and distribution reach that stretches from coast to coast. So, how is it that Crafthouse Cocktails is beating the giants at every turn? Co-founder Charles Joly, a celebrated bartender and an influential figure in the emerging international cocktail movement, developed Crafthouse in 2013 and in doing so helped pioneer what is now a booming ready-to-drink (RTD) cocktail category. The brand markets small-batch bottled cocktails made with all-natural and high quality ingredients and are designed to replicate the quality of drinks served at the world's best bars. In the nine years since its debut, Crafthouse has expanded distribution of its products, which include a Moscow Mule, Paloma, Pineapple Daiquiri, Rum Old Fashioned and Smoky Margarita, to 23 states. Available in 200 mL screw top cans, 750 mL swing-top bottles and a 1.75 L bag-in-box package, the cocktails are carried by Walmart, Wegmans, Total Wine and More, Binny's Beverage and Whole Foods, among other retailers. The brand is also available at several theme parks and outdoor venues while its Gold Rush variety is available in all Amtrak dining cars across the U.S. Amid rising consumer demand for RTD cocktails and an increasingly crowded category, Crafthouse is distinguishing itself via quality, consistency and variety. In an interview featured in this episode, Joly discussed the brand's emphasis on differentiation, the impact of his experience and reputation in the brand's development, how a focus on quality helped establish and cement the company's relationships with retail buyers, and his perspective on the parallels between bartending and entrepreneurship. Show notes: 0:45: Interview: Charles Joly, Co-Founder, Crafthouse Cocktails – Taste Radio editor Ray Latif sat down with Joly at the 2022 Tales of The Cocktail conference where they chatted about 20-plus year career as a bartender and bar consultant, why ice shouldn't be overlooked in cocktails and his consistent attendance at Tales. He also spoke about why the creation of Crafthouse "was so simple and so complex," the challenge in finding a co-packer that was aligned with the brand's quality standards and how the company is navigating a flood of new RTD cocktail brands coming to market. Later, he explained how Crafthouse was prepared for an explosion of consumer demand at the outset of the pandemic, why he believes that "cream will rise to the top" in the category, how he advises retail buyers about assembling an assortment of cocktail brands and why he credits taste, first and foremost, to the company's success in landing high-profile placements and partnerships. Brands in this episode: Crafthouse Cocktails, Abstract Ice, Skinnygirl, Ketel One

Mustard-based donuts, beer-infused sneakers, cheese cocktails… No, this episode isn't about trying to gross you out. Rather, the hosts discuss recent marketing campaigns, collaborations and limited-edition merchandise involving legacy and small brands and how each is attempting to strike a chord with target consumers. They also highlight BevNET articles about a major beverage deal and new funding for a specialty retail chain, riff on a suds-inspired day of celebration and chat about notable new products including premium canned tea, a conglomerate's foray into spicy sauces and sake cocktails. This episode also features an interview with Dr. Emma Walker, the master blender for Johnnie Walker, for a ten-pack of questions about her trailblazing role and the future of the iconic Scotch whisky brand. Show notes: 0:48: Everyone Loves Guinness (Well…), The Good, The Bad And The Weird, Do We Need A Store For That? – The show opens with a chat about Ray's passion for a certain Irish beer brand, before the hosts reviewed Velveeta's attempt to mix in, Aura Bora's "secret menu," Heineken's odd kicks, why French's is imploring consumers "taste the tang" at breakfast and Tito's middle finger to the canned cocktail category. They also briefly discuss PepsiCo's new and exclusive distribution deal with Celsius and a capital raise for non-alcoholic beverage retailer Boisson, plus highlight peanut butter-stuffed dates and "choco nuts" and a new line of premium condiments from Heinz. 32:20: Dr. Emma Walker, Master Blender, Johnnie Walker – Dr. Walker sat down with Ray at the 2022 Tales of the Cocktail conference, for an expansive conversation about her work with Johnnie Walker, including her leadership style and stewardship of the brand, her thoughtful way of communicating with colleagues and consumers and her perspective on being a trailblazer for women in the whiskey business. Brands in this episode: Athletic Brewing Co., Guinness, Dogfish Head, Trillium Brewing, Oat Haus, Truff, Velveeta, Fishwife, Fly By Jing, Milk Bar, Aura Bora, Heineken, French's, Paqui, Tito's, Reishi Tea, Italicus, Savoia, Celsius, Mike's Hot Honey, Momofuku, Heinz, Motto, Rollin' & Bowlin', Joolies, Pocket Latte, Ysidro, Johnnie Walker

The revolution may not be televised, but if it's up to Heather Terry, it will be farmed. A veteran entrepreneur and business advisor, Terry is the founder of GoodSam Foods, a food brand focused on combating climate change through regenerative agriculture. Launched in 2020, GoodSam's central thesis is that by empowering small farms to adopt systems that improve soil health, increase biodiversity and sequester carbon, people and the planet will benefit for generations to come. GoodSam markets several product lines, including chocolate bars, candy coated nuts and baking mixes, all of which incorporate ingredients sourced from small farms that utilize regenerative growing methods. GoodSam products are currently available on Thrive Market, Amazon and the brand's website, and the company is planning for brick and mortar retail distribution in the fall 2022. As the brand scales, Terry is employing lessons learned from her first startup, organic chocolate brand NibMor. She's using the experience, along with several years as a mentor and consultant to early-stage food entrepreneurs, to accelerate growth while minimizing the mistakes. In an interview featured in this episode, Terry spoke about making the transition from an acting career in film and television to entrepreneurship, why acknowledging a lack of business acumen was important in NibMor's early years, and why a brand's "North Star '' should guide every decision. She also explained why adhering to GoodSam's mission is paramount to its operational strategy and how the company aligns with consumers and retailers that embrace its vision. Show notes: 0:42: Interview: Heather Terry, Founder & CEO, GoodSam Foods - Terry and Taste Radio editor Ray Latif recalled their short interview at NOSH Live Summer 2022 and why visiting New York City can be cumbersome. She also discussed the origins of NibMor and why having a co-founder and CFO were critical to the brand's development and why it's important for entrepreneurs to consider the potential size of their businesses. Later, she explained why she got back into the food industry as a founder, building a team of veteran executives, why GoodSam markets a variety of products despite being an early-stage company, and her perspective on a rising tide for brands focused on regenerative agriculture. Brands in this episode: NibMor, GoodSam Foods, Taza Chocolate, Nuttzo

It's fair to say that brothers Charlie and Andy Nelson are ambitious entrepreneurs. "Take over the world" was an actual phrase in their first business plan. And since resurrecting Nelson's Green Brier Distillery, a company founded by their great-great-great grandfather in the 1800s, they've envisioned a future in which the brand's Tennessee whiskey, which was once one of the best known in America, is again among the biggest names in the spirits business. Although their ultimate goal remains the same, the strategy has evolved. Years of planning, refining and building have come with tempered expectations in terms of the time and resources required to achieve their vision. And that's okay, they'll tell you. Charlie and Andy's accomplishments this far has been recognized by one of the largest beverage companies in the world, Constellation Brands, which first invested in Nelson's Green Brier Distillery in 2016 and acquired a majority stake in the company three years later. In an interview recorded on location at annual spirits convention Tales of the Cocktail, the Nelson brothers spoke about their interest in bringing back to life their ancestor's brand, why it was imperative to align with industry experts and how to bring them into the fold and why they never wanted to be the smartest people in the room when starting the company. They also explained why they turned down millions of dollars during one of their first funding rounds, the critical impact of having a brick and mortar home for Nelson's Green Brier Distillery and how they are adjusting to new roles and responsibilities since Constellation's investment. Show notes: 0:42: Interview: Charlie & Andy Nelson, Co-Founders, Nelson's Green Brier Distillery – Taste Radio editor Ray Latif met with the Nelson Brothers at the Ritz Carlton New Orleans where they chatted about their first meeting in New York City before Charlie shared a brief history of the brand and Andy shared the best place for honky tonk music and fried baloney sandwiches in their hometown of Nashville. They also spoke about the research and planning they undertook prior to launching Nelson's Green Brier Distillery, how thoughtful networking was critical to identifying brand partners and advisors and how their father helped address a challenging funding decision. Later, they explained how the opening of their Nashville distillery validated the company in the eyes of some potential investors and strategic partners, how they assessed Constellation's offer to invest and eventually acquire a controlling stake in the company and why giant killers need to be patient. Brands in this episode: Nelson's Green Brier Distillery, Angel's Envy, Jack Daniel's

In this episode, BevNET reporter Brad Avery joined Taste Radio's regular hosts and discussed his recent article about an innovative "scent-flavored hydration system" that is making inroads in the U.S. They also spoke about 7-Eleven's embrace of upstart brands and shared personal takes on several new products, including grain-free donuts and spicy (if not NOSH-y) potato chips. Also in this podcast: a brief recap of annual cocktail convention Tales of The Cocktail and the latest edition of The Maxi Minutes. Show notes: 0:48: We're All About The Hot, Hot, Hot. Tasty Treats Also Please Us. Brad Has Accepted The Challenge. – The hosts chatted about New Orleans, the site of the 2022 Tales of The Cocktail event, beignet-flavored beverages and PepsiCo's recent investment in a brand of refillable water bottles and scented "flavor" pods. They also discussed the ascendance of grain-free snack and bakery brand Soozy's, the market launch of a traditional salsa and new beverage brand with a proprietary sweetener blend. Oh, and Brad committed to setting his mouth on fire. 26:45: An On The Ground Report From Tales – Ray discussed takeaways from Tales of The Cocktail, which was held from July 24-29 in New Orleans. Notably, the convention highlighted the restaurant and spirit industry's continued focus on premium brands and ingredients, low and no ABV cocktails and ethnic spirits easing their way onto bar backs and liquor store shelves. 30:40: The Maxi Minutes, Part 5 – LDR Ventures co-founder Maxine Kozler Koven discussed effective ways for brands to achieve a high rate of sell through, tips on aligning with merchandising and demo agencies, and the value of having experienced industry professionals on your team (especially when courting investors). Brands in this episode: PulpoLoco Sangria, Ohza, Agua Bonita, Freestyle Snacks, Honey Bunchies, Chunk Nibbles, Tosi, Soozy's, Tia Lupita, Oat Haus, Pringles, The Good Crisp, Paqui, Simple Mills, Inura, Faubourg Brewing Company, Italicus, iichiko, Campari, Wild Turkey, Crafthouse Cocktails, Batch & Bottle, Hendrick's Gin, Glenfiddich, Perrier, Nelson's Greenbrier Distillery, Johnnie Walker

There were a few chuckles when Morgan McLachlan launched her first spirit brand, a vodka crafted from California clementines. Yet, while its novelty may have amused some in the beverage alcohol industry, the product represented a foundation for her now acclaimed distilling philosophy, which is focused on botanical-based spirits. The co-founder, chief product officer and master distiller of Los Angeles-based brand AMASS, Morgan describes the company as born out of "a desire for quotidian pleasures made better by plants." Launched in 2018, AMASS produces a variety of spirits, including its flagship dry gin, and in recent years extended into hard seltzers as well as personal care and beauty products, such as liquid soap, hand sanitizer and candles. Earlier this year, McLachlan introduced De Soi, a line of sparkling ready-to-drink non-alcoholic apéritifs. Co-founded by global pop star Katy Perry, De Soi was designed as a brand for mindful, yet also refined, consumption. The line includes three expressions each made with botanicals like blackcurrant, birch and yuzu and functional ingredients, including reishi mushroom, ashwagandha and maca. In an interview featured in this episode, McLachlan spoke about her transition from a career in the film industry to the spirits business and how the former guided her focus on creative distilling methods. She also discussed how AMASS developed its distinctive branding and positioning, the company's decision to incorporate lifestyle products into its portfolio, how De Soi is an expression of a new phase in her life and the origins of her partnership with Katy Perry. Show notes: 0:42: Interview: Morgan McLachlan, Co-Founder/Master Distiller, AMASS and Co-Founder, De Soi – McLachlan and Taste Radio editor Ray Latif riffed on the latter's pronunciation skills before discussing an industry honor bestowed upon the entrepreneur, exploring Los Angeles' micro-climates and why she decided to distill citrus for her first spirit. She also discussed how she applied her experience growing up in an artistic family into distilling, how blurring beverage categories has impacted drinking culture, how she joined AMASS as a co-founder and helped establish its positioning as both luxury and accessible. Later, she discussed the expansion of the AMASS portfolio, the launch of and roadmap for the distillery's RTD cocktails, why De Soi was established as an independent brand, the formulation of products and how Katy Perry is involved in planning and operations for the upstart company. Brands in this episode: AMASS, De Soi

When prominent beverage investor and entrepreneur Clayton Christopher calls your brand "a winner," you're probably doing a few things right. And in the case of Onda, a premium tequila seltzer brand, the description seems spot on. Christopher's praise came after he joined as a board member and equity shareholder in 2021 as part of a $5 million Series A funding round. At the time, he noted "the potential of the category, the positioning of the brand and the strength of the team" as key reasons for his investment. Packaged in bright orange 12 oz. slim cans, Onda is made from a blend of blanco tequila, sparkling water and real fruit juice. Available in eight flavors, each can contains 5% ABV, 100 calories and no added sugar. Last year, Onda expanded distribution to over 10,000 retail accounts in 31 states, including Publix, Total Wine, Trader Joe's, Whole Foods, Walmart, Costco, Safeway, Albertsons and BevMo. Onda achieved over 700% growth in 2021 and emerged as the third-best selling brand of tequila-based seltzers, according to Nielsen data. In June, Onda announced a $12.5 million growth round led by existing investors, including Christopher, investment firm Aria Growth Partners, venture platform 25madison and several high-profile athletes, musicians and entertainers. In an interview featured in this episode, Onda co-founder and CEO Noah Gray talked about Onda's origins as a "trade up" concept and how a confluence of premium ingredients and striking package design have resulted in strong consumer trial and repurchase. He also explained what up-and-down-the-street sales informed the team about effective retailing and merchandising and how he landed meetings with and won over high-profile investors, including Christopher and former President & CEO of Moët Hennessy Jim Clerkin. Show notes: 0:42: Interview: Noah Gray, Co-Founder & CEO, Onda – Gray spoke with Taste Radio editor Ray Latif about his unexpected career in the beverage alcohol business, how a recent tweet encapsulates Onda's genesis, aligning liquid and package harmoniously and why the products are positioned as an affordable luxury. He also discussed how, disrupted by the onset of the pandemic, Onda pivoted its retail launch strategy to door-to-door sales model, and the importance of optimizing merchandising in driving velocity. Later, Gray explained how Onda assesses a growing pool of tequila seltzer brands, attracting industry veterans to a young company and how the team determined capital needs and the most effective ways to deploy new funding. Brands in this episode: Onda, Sweet Leaf Tea, Deep Eddy Vodka

Taste Radio's hosts discussed several recently announced collaborations, including those of high-profile drink brands that have aligned to create new RTD cocktails, a well-known entertainer and an upstart energy drink company and a humanitarian initiative that connects with better-for-you brands. They also chatted about notable new products, including a line of shelf-stable tamales, NA wine and beer and a protein bar with a somewhat odd name. Show notes: 0:52: It Wasn't Intended To Be A "Gotcha." The Uniform, Upgraded. Cookies Make Ray Happy. – After a brief chat about the perpetual problem of uneven heating and cooling in offices, Ray puts John on the spot about a prediction that came true and the hosts collectively spoke about what moves their needles for canned cocktails. They also praised UNSTUCK, an initiative that connects leading CPG brands with suppliers that hire refugees, offered mixed opinions about a brand-centric music video and lauded innovative new products, in particular an amaretto-flavored cola, spiked aguas frescas and soft, doughy cookies. Brands in this episode: Coca-Cola, Jack Daniel's, Frecsa, Simply, Vita Coco, Captain Morgan, Topo Chico, Chobani, That's it, La Colombe, GoodPop, Petit Pot, Pitaya Foods, Joyburst, Gruvi, Visitor Beer, Fillo's, A Dozen Cousins, Calidad, Jambar, Powerbar, Ghia, Brooklyn Cannery, Bell's Cookie Co.

Ten years ago, Alison Cayne opened a cooking school in New York City called Haven's Kitchen. The goal was simple: help local residents learn how to make better food at home and enjoy doing it. Although the pandemic forced the school to shut its doors in 2020, the mission of Haven's Kitchen lives on in the form of an eponymous consumer brand of refrigerated sauces. Available in eight globally-inspired flavors, including Golden Turmeric Tahini, Edamame Green Goddess and Herby Chimichurri, the sauces are packaged in transparent, squeezable eco-friendly pouches. The products debuted in 2018 and are now available in over 2,000 locations, including at Whole Foods, Target, Sprouts, Giant and Foxtrot. Much of the retail growth has come over the past two years and reflects the brand's surging sales: a 500% year-over-year increase in 2020 and +80% in 2021. In an interview featured in this episode, Cayne spoke about the origins of Haven's Kitchen, the impact of the brand's innovative packaging and striking label design on trial, why emphasizing use case and occasion is critical for consumer adoption and repurchase and how effective merchandising of the products has enabled it to become "the ultimate basket builder." She also explained how to use anecdotal data effectively when pitching to retail buyers, navigating the challenge of uneven retail pricing and how she found a co-packer that would invest in the brand's future. Show notes: 0:42: Interview: Alison Cayne, Founder & CEO, Haven's Kitchen – Taste Radio editor Ray Latif met with Cayne at Haven's Kitchen's test kitchen and office in the Soho neighborhood of Manhattan where they chatted about nostalgic snacks, her team's desire to return to an IRL work setting and Whole Foods' influence on the launch of Haven's Kitchen sauces. She also explained the reason behind the brand name, how the company successfully broke traditional rules of branding and package design, educating mainstream consumers about esoteric flavors and why Chobani's head of innovation told her to stop innovating. Later, she spoke about how an argument with her partner led to an emphasis on gross margin, why she's bullish on Target, despite the chain's pricing strategy, and why her podcast has been beneficial to her education about the food industry. Brands in this episode: Haven's Kitchen, SOMOS Foods, Kind Snacks, Cholula, Chobani, A Dozen Cousins, Sabra, Perfect Snacks, Lucky Charms, Snickers, Ithaca Hummus, Spudsy, Sir Kensington's, Momofuku

This special edition of Taste Radio highlights actionable insights and advice from interviews with six founders, creators and leaders who joined us on the show during the first half of 2022. Our guests include Todd Carmichael, Co-Founder, La Colombe & Loftiwater; Zoe Feldman, GM of Consumer, Momofuku; Adam Bremen, Founder, Keto Krisp; Annie Ryu, Founder/CEO, Jack & Annie's; Sandro Roco, Founder & CEO, Sanzo; and Kat Cole, President & COO, Athletic Greens. Show notes: 0:44: Interview: Todd Carmichael, Co-Founder, La Colombe & Loftiwater – We kick things off with La Colombe co-founder Todd Carmichael who has turned his attention from coffee to sparkling water with his latest venture, Loftiwater. In this clip, pulled from our episode published on January 4, Todd spoke about the origins of the brand name, the value of hard work, how he landed on sparkling water as the basis for his next beverage brand and why he chose to build a production facility rather than work with a co-manufacturer. 10:28: Interview: Zoe Feldman, GM of Consumer, Momofuku – Our next clip is pulled from an episode featured on May 17 and features Zoe Feldman, the GM of Consumer for acclaimed and influential restaurant group Momofuku. Zoe discussed the importance of maintaining perspective, the reason she only hires "Swiss Army knives," her emphasis on building contingencies into the company's operational strategy and why she maintains an "open book, open door" policy. 19:06: Interview: Adam Bremen, Founder, Keto Krisp – We continue with a clip from our episode published on February 1, which features an interview with Adam Bremen, the founder of fast-growing snack bar brand Keto Krisp. Adam explained the importance of "getting outside of our comfort zones" and how it led to his passion for surfing, why he wasn't overly concerned about the challenges of entrepreneurship in the food industry and why he always "puts himself in the [retail] buyer's shoes. 27:07: Interview: Annie Ryu, Founder/CEO, Jack & Annie's – Next up is a clip from an episode published on January 11, which featured an interview with Annie Ryu, the founder and CEO of The Jackfruit Company and sister brand Jack & Annie's. Annie explained the special nature of jackfruit, identifying the right messaging to attract retail buyers and consumers and what she's learned about entrepreneurship and the value of persistence. 33:01: Interview: Sandro Roco, Founder & CEO, Sanzo – The episode continues with Sandro Roco, the founder and CEO of fast-growing Asian-inspired sparkling water brand Sanzo. In this clip, from an episode published on March 22, Sandro explained the impact of well-known culinary personalities on his decision to start a beverage brand, how he identified addressable white space in the sparkling water category and why "hitting quickly" is important for an early-stage drink company. 41:47: Interview: Kat Cole, President & COO, Athletic Greens – Finally, we hear from Kat Cole, the president and COO of rapidly growing wellness brand Athletic Greens. Cole spoke with us in an episode published on February 15, and in this clip she discussed her funding strategy as an angel investor, why she urges entrepreneurs to find a "minimum viable community" and how she efficiently consumes large amounts of information using a variety of ways and sources. Brands in this episode: La Colombe, Loftiwater, Momofuku, Sanzo, Jack & Annie's, Keto Krisp, Athletic Greens, Fly By Jing, Omsom, Nguyen Coffee Supply, Chobani

Taste Radio's hosts riffed on Bang founder/CEO Jack Owoc's unforgettable stage appearance at BevNET Live Summer 2022, M&A headlines in the business of beer and food, why it's important to stay connected to our newsrooms and notable new products, including pickle-infused hummus and a fizzy drink inspired by the flavors of Korean cuisine. We also feature our latest edition of The Maxi Minutes for a conversation about what investors don't want to hear in a pitch. Show notes: 0:52: A Free Tee, John Was Glued To His Screen, Three Stars… And Vegan, Steaming At Home – The episode opens with a reminder on how to get a free Taste Radio t-shirt (hint: it's really easy), a less-than-craven take on a 'bang' up interview and how Jacqui convinced Ray that Michelin might have it right when it comes to a high-end restaurant. The hosts also discussed the recent acquisition of two well-known brands, why samples are really helpful and why Ray is excited about coming back to BevNET HQ. 26:25: The Maxi Minutes, Part 4 – Maxine Kozler Koven, the co-managing director of Los Angeles-based investment firm LDR Ventures, advised listeners on what not to say to a potential investor and also tackles the timely topic of supply chain challenges and how to address them with your funding partners. Brands in this episode: Bang Energy, Clif Bar, Stone Brewing, Soultopia, Teaonic, Parch, Halmi, Berry Bissap, Vermont Smoke & Cure, Razorwire Energy, Ithaca Hummus, Grillo's, Snow Days, Wholly Veggie, FOMO Baking Co., Ruani

When Ibraheem Basir launched A Dozen Cousins in 2018, retail buyers questioned the marketability of the brand's first products, a line of premium-positioned cooked beans. Four years later, those buyers are asking a different question: "How do we keep up with consumer demand?" A former marketing executive with General Mills, Basir founded A Dozen Cousins to increase accessibility of better-for-you food within Black and Latino communities via healthy ingredients, authentic seasonings and convenient preparation. Available in varieties such as Mexican Cowboy Pinto Beans and Trini Chickpea Curry, the beans are packaged in microwavable pouches that can be heated in 60 seconds. As A Dozen Cousins expanded distribution, the brand found traction with a broad variety of consumers seeking a quick, flavorful meal or side dish. The company has since added two complementary product lines – bone-broth cooked rice and seasoning sauces for rice and meat dishes – and widened its presence in stores across retail channels, including Whole Foods, Walmart, Trader Joes, Kroger and REI. In an interview featured in this episode, Basir spoke about how the brand's initial focus has evolved, working with co-manufacturing partners to ensure quality standards, why sampling was critical to its development and why keeping a foot in the familiar is a key tenet of its innovation strategy. He also explained why A Dozen Cousins is relatively quiet about raising capital and shared his take on improved opportunities and continuing challenges for BIPOC food entrepreneurs. Show notes: 0:42: Interview: Ibraheem Basir, Founder & CEO, A Dozen Cousins – Basir spoke with Taste Radio editor Ray Latif at NOSH Live Summer 2022 where they discussed their shared experience growing up in large families, alternate names for A Dozen Cousins and how the brand addresses "two different levels" of consumer needs. Basir also spoke about how he prepared for a national launch at Whole Foods while the brand was still in its infancy, the impact of his experience as an employee at a large food conglomerate, what social media taught the company about the unexpected ways consumers used the beans and what moved the needle for retail buyers that were initially skeptical about the brand. Later, he explained why the launch of A Dozen Cousins' rice was about creating something "additive" to the category, why he wants the brand to be "in the middle of the spectrum" when it comes to innovation, the reason the company isn't vocal about funding and why he points to the lack of "insider knowledge" as a hurdle for BIPOC founders. Brands in this episode: A Dozen Cousins, Annie's

It's rare for an entrepreneurial food or beverage brand to generate a billion dollars in annual revenue. Yet that hasn't kept ambitious founders from envisioning a 10-figure future for their companies. Yanni Hufnagel, the founder and CEO of Lemon Perfect, is one of those aspiring leaders, and based on the trajectory for his brand this far, he has a realistic shot. Launched in 2018, Lemon Perfect markets a line of low-calorie, lemon-flavored water. Positioned as hydration beverages, the USDA certified organic drinks come in seven varieties each sweetened with a blend of erythritol and stevia and containing five calories per 12 oz. bottle. Available nationwide at Publix, Kroger, Whole Foods and Ralph's, Lemon Perfect anticipates over $60 million in sales and a retail footprint of over 40,000 doors by the end of 2022 as it expands into Costco, CVS, Walmart and Target. Earlier this year, the company closed on a $31 million Series A funding round that included a high-profile roster of celebrity investors headlined by music icon Beyoncé Knowles-Carter. The recent financing brought Lemon Perfect's total funding to $42.2 million and a valuation of over $100 million. In an interview featured in this episode, Hufnagel spoke about his overarching vision for Lemon Perfect, the parallels between coaching college basketball and running a beverage company, why nailing "the big decisions" has been critical to the brand's development and how his perspective on gross margin has evolved. He also explained why Lemon Perfect has invested heavily in field sales, how he cultivated a culture of hustle and commitment and why he says that he's never sold the brand to an investor. Show notes: 0:42: Interview: Yanni Hufnagel, Founder & CEO, Lemon Perfect – Before diving into Lemon Perfect's backstory, Hufnagel and Taste Radio editor Ray Latif chatted about the entrepreneur's Instagram handle, his brief flirtation with investment banking and the origin of the brand's name. Hufnagel also discussed the simplicity of Lemon Perfect's ingredients, how he got up to speed in the beverage industry (hint: a certain podcast was key), his counterintuitive advice about gross margin for early-stage brands, why moving to a shelf-stable formulation was instrumental in the brand's growth and why not hiring a CEO was one of the best decisions he's made. Later, he explained why Lemon Perfect's unit economics make it highly attractive to investors, his praise (and acronyms) for hard work and why "being great fiduciary of a capital" is a point of pride. Brands in this episode: Lemon Perfect, Vitaminwater, Bai, Vita Coco

Taste Radio's hosts reflected on the return of BevNET and NOSH's summer events to New York City, the accessibility of admired brand leaders and top retail executives at NOSH Live, the camaraderie among entrepreneurs meeting each other for the first time in person at BevNET Live and why taste and story inspired the strongest reactions for judges in the events' brand competitions. Show notes: 0:40: Chelsiron, Jacqui's A Pitch Slam Pro, Content Is Still King, Brownies Are The Best – Convening on the stage after day one of BevNET Live, the hosts chatted about Jacqui's first time judging the New Beverage Showdown, the quality of speaker panels and presentations at the events and the triumph of an adaptogenic brownie brand. Mike also praised the communication skills of New Beverage Showdown semifinalists and Ray expressed his admiration for an innovative cocktail brand. Brands in this episode: Wild Fizz Kombucha, Plink, Perfy, Aura Bora, Saffron Road, Mid-Day Squares, Sweet Loren's, Jeni's Ice Cream, Orgain, Culture Pop, Poppi, Ruani, SOMI Energy, Everything Cheeze, Straightaway Cocktails

What do adaptogens, nootropics and botanicals have to do with the future of social drinking? If you ask Kin Euphorics co-founder and CEO Jen Batchelor, the answer is "quite a bit." And, based on Kin's trajectory, it's hard to argue with her. Founded in 2017, Kin Euphorics is based on the idea that there needed to be a better-for-you alternative to alcohol when decompressing after work or enjoying a night out with friends. Available in five SKUs tied to distinct use occasions, the beverages are formulated with functional ingredients said to enhance mood and relieve stress, including, depending on variety, Rhodiola Rosea, 5-HTP, Gaba and L-Theanine. Since its inception, Kin has raised over $10 million dollars in venture capital, a figure that reflects the brand's remarkable growth, particularly via e-commerce. While 90% of the company's revenue is currently derived from direct-to-consumer sales, Kin is in the midst of an aggressive push into brick and mortar retail. The company recently announced the hires of three former Fever-Tree executives tasked with expanding distribution of the brand into large retailers in all channels of trade. In an interview featured in this episode, Batchelor discussed the inspiration for and development of Kin, why the brand adopted "euphorics" as part of its branding despite the word's association with drug culture, how Soylent provided a rough template for the company's business strategy and the brand's association with sober-curious lifestyles. She also explained how Kin has built an effective D2C strategy, applying learnings from success at upscale retailer Erewhon to other chains, and how she views me-too brands that have emerged in recent years. Show notes: 0:49: Interview: Jen Batchelor, Co-Founder & CEO, Kin Euphorics – Taste Radio editor Ray Latif spoke with Batchelor about Kin's recent company retreat, the impact that growing up in Saudi Arabia had on her belief system, how she weaved together cultural experiences and Ayurvedic methodology into the creation of the brand and why, despite its unconventional positioning, traditional business fundamentals have been critical to Kin's development. She also explained how Kin became an "accidental D2C brand," how supermodel Bella Hadid became an investor and partner, the ambitious goals for the company's new commercial team, and why Batchelor is enthusiastic about some emerging non-alcoholic social brands — and less so about others. Brands in this episode: Kin Euphorics, Soylent, Ghia

Before country music star Brad Paisley embarked on his 2022 global tour, he had to pack a few things. Namely, 90 or so barrels of bourbon. A Grammy award-winning singer regarded as one of genre's most talented solo artists, Paisley is also the founder of American Highway Reserve, a limited-edition whiskey brand he developed in collaboration with Bardstown Bourbon Company. The brand gets its name from the unique way part of the bourbon is aged. Each batch contains a blend of whiskey that is filled into barrels and loaded onto a trailer truck dubbed the "Rolling Rickhouse," which accompanies Paisley during his U.S. tour. American Highway Reserve's debut expression was made with whiskey that traveled 7,314 miles across 25 states in 2019. According to the brand, the whiskey's exposure to variations in temperature and reverberation from the road impart greater nuance in flavor and aroma. In an interview featured in this episode, Paisley spoke about the inspiration for American Highway Reserve, which recently released its second expression, appropriately styled as "Route 2," as well as the decision to partner with Bardstown Bourbon Company and why he immersed himself in the process of distilling and blending the whiskey. He also discussed his role in communication and marketing efforts, why his name isn't on the label and his ultimate vision for the bourbon. Show notes: 0:46: Brad Paisley, Founder, American Highway Reserve – Paisley and Taste Radio editor Ray Latif riffed on the musician's 2022 tour, including the country music scene in Scandinavia and the on-stage bar at his shows. He also discussed his passion for bourbon and remarkable whiskey collection, training his palate, and why, despite many high-quality bourbon brands on the market, he saw white space for a new one. Later, he discussed how the positioning of American Highway Reserve was determined as it was developed, communicating the production story to consumers, how he addresses some critics' skepticism about the aging process and how the brand can potentially evolve. Brands in this episode: American Highway Reserve, Jefferson's Bourbon, Four Roses, Angel's Envy, Bardstown Bourbon, Parker's Heritage, Casamigos

Taste Radio's hosts discussed Coca-Cola's decision to discontinue Honest Tea, the brand's legacy and impact on better-for-you beverage and food companies, and what the move might mean for new and emerging upstarts. They also highlighted recently announced speakers, including Bang Energy founder/CEO Jack Owoc and top executives from Whole Foods and Kroger, that will be joining the stages at BevNET Live and NOSH Live this summer and chatted about several innovative products that crossed their desks over the past month. Show notes: 0:40: Jacqui Wins Again, Mike Is 'Country Curious' And Drinks Broccoli, Ray's Essential Travel Food – The episode opens with a chat about a country music star's bourbon brand, another trophy for Jacqui and why March 1, 2011 was a special day. John explained why some small brands will likely benefit from Honest Tea's discontinuation, Ray noted the sale of a pioneering cold-pressed juice brand and the hosts collectively spoke about some of their favorite new products, including a mouthwatering coated nut snack, outstanding RTD cocktails and cannabis drinks, plus some beverages made with unusual ingredients. Brands in this episode: American Highway Reserve, Honest Tea, Smithwick's, Shaka Tea, Odwalla, Zico, Nantucket Nectars, Snapple, Evolution Fresh, Bolthouse Farms, Bang Energy, Monster, Red Bull, Rockstar Energy, SkinnyDipped, Tipsy Lady Cocktails, Madre Mezcal, Artet, Levia, Reveal Avocado Seed Brew, Frescos Naturales, Broc Shot, Doozy Pots, Honey Mama's, Unique Belgique, Blissfully Better, Momofuku

Let's say you have an innovative concept for a new brand, but your idea doesn't fit within the established construct of the industry that you would be operating in. That was – and continues to be – a quandary for the co-founders of Empirical, a Copenhagen-based company that produces innovative spirits and, more recently, food. Launched in 2017 by Lars Williams and Mark Emil Hermansen, both of whom previously held influential roles at world-renowned restaurant Noma, Empirical describes itself as "a flavor company" first and foremost. The goal is to identify and source sustainable, high quality – and often unusual – ingredients and turn them into delicious experiences. An example is Empirical's "The Plum, I Suppose," a clear spirit that, like all of the company's beverages, is made with a base of koji, and flavored with the kernels found inside plum pits and distilled marigold kombucha. While praised for their unique approach to distilling, Williams and Hermansen are often challenged by the traditions of an industry that historically inhibits, rather than rewards, innovation. Moreover, communicating the originality of Empirical's production methods to retailers and consumers can sometimes be a tedious process. Regardless of obstacles, they remain committed to their vision and continue to build Empirical on their own terms, defining the path as they walk it. In an interview featured in this episode, Williams and Hermansen spoke about their remarkable work at Noma, their decision to leave the restaurant and start a distillery, flavor innovation as a means of stimulating memories and why transparency is the priority in marketing. Show notes: 0:46: Lars Williams & Mark Emil Hermansen, Co-Founders, Empirical – Taste Radio editor Ray Latif met with Williams and Hermansen at Empirical's harbor-based distillery in Copenhagen where they discussed the beauty and liveliness of the city in springtime and growing beyond their reputations and careers at Noma. They also discussed the upcoming launch of a product designed for scale, why explaining how Empirical is different is one of the more challenging parts of their jobs, the complexities of a recent label revamp and why satellite distilleries are integral to Empirical's next stage of development… and its P&L statement. Brands in this episode: Empirical

On a BevNET Live stage several years ago, former vitaminwater CMO, beverage investor and current "Shark Tank'' judge Rohan Oza remarked that "everything is niche, until it's not." It's an adage that one could certainly apply to Skrewball Whiskey, a peanut butter-flavored whiskey brand that has experienced one of the one of the fastest market rollouts in the history of the spirits industry. Launched in 2018 by married couple Brittany and Steven Yeng, Skrewball was inspired by a popular peanut butter shot that was on the menu at Steven's restaurant in San Diego. While flavored whiskies have become an established segment within the overall whiskey category, few believed that Skrewball would be anything more than a novelty concept. It's safe to say that the naysayers were wrong. Skrewball has grown at an astonishing rate, selling over one million cases within three years of its debut. The brand is available in all 50 states along with Canada and the Caribbean and sold at major retailers, liquor stores and restaurants. In an interview featured in this episode, Brittany, who earned her master's in chemistry before becoming an attorney and eventually the owner of a spirits brand, spoke about the development of Skrewball, why an "against the grain" approach has worked for the company, what she learned about trust and aligning with people acting in their best interests and why a gut check is a key factor in every decision. She also explained how a poor review of the brand early on was a blessing in disguise, how she and Steven won over a key distribution partner and her position that she's not selling peanut butter whiskey. Show notes: 0:46: Brittany Yeng, Co-Founder, Skrewball Whiskey – Taste Radio editor Ray Latif spoke with Yeng about Skrewball's partnership with the NFL's Buffalo Bills, why a desire to build something with her husband and align their work schedules were important factors in launching the brand, their faith that the company could succeed and the emotional conversation she had with her father about leaving her career in law. She also discussed the impact of her husband's perspective as a restaurant owner and her experience in navigating the nuances of the hospitality industry, why misjudging people was both problematic and helpful and how Skrewball landed its first distilling partner. Later, she explained why identifying a retail buyer's personal motivations is critical to the pitch, the importance of sharing the brand's origin story, the art (and not science) of asking questions, the conundrum of bad people who have good advice and good people with bad advice, the company's straightforward pricing strategy, why naming the brand was the hardest part of the brand's development and how she views 'me too' products. Brands in this episode: Skrewball Whiskey

Taste Radio's hosts reflected on upcoming cultural events and the excitement surrounding NOSH Live and BevNET Live Summer 2022 in New York City. They also riffed on several new and innovative products, including crunchy mushroom chips, gut-health drinks made with upcycled whey, a soda-inspired line of kids' beverages and cigarette-styled snacks made for "invisible friends." Show notes: 0:40: Tom Cruise + An Aperitivo = Perfect. Plus, Squares, Severed Heads and Stars. – John is irritated, so Jacqui suggested an eject button, while Ray is pumped about a certain sequel and bitter cocktails. After debating the value of novelty holidays, the hosts also discussed entrepreneurs and executives from high-profile brands, including Mid-Day Squares and Liquid Death, that will be on stage at NOSH Live and BevNET Live in NYC, why it's fine to pair these 'delics with kids' drinks, what a super-premium coffee and tea brand has to do a '90's hip-hop group and the value of striking packaging and craftsmanship. Brands in this episode: ITALICUS Rosolio di Bergamotto, Select Aperitivo, Amaro Montenegro, Campari, Mid-Day Squares, Partake Foods, Sweet Loren's, Saffron Road, Everything Legendary, Ithaca Hummus, Magic Spoon, Liquid Death, Orgain, Ocean Spray, Harmless Harvest, Uncle Matt's, Culture Pop, Poppi, Popadelics, Starryside, Mr. Raspy, Chatty Matcha, Onyx Coffee Lab, Pricklee, Super Frau, Aura Bora, Stella Falone