Taste Radio

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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