Taste Radio – Details, episodes & analysis

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Taste Radio

BevNET Inc.

Business

Frequency: 1 episode/4d. Total Eps: 875

The top podcast for anyone building a business in food or beverage, BevNET's Taste Radio features interviews with the leaders and rising stars of our fast-evolving industry. The shows also include discussion on emerging trends, innovation and news of the week from our regular cadre of hosts from the BevNET and NOSH teams. Tell us what you think at ask@tasteradio.com. You can also email us if you are interested in Taste Radio sponsorship opportunities. And if you like the podcast, share it with a colleague, will ya?

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Elevator Talk: Pantry Gems, Berski, Benni Pops, KiuKiu, Superlova

Wednesday, November 5, 2025 • Duration 01:06:44

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Pantry Gems, Berski, Benni Pops, KiuKiu and Superlova.

In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host is Mia Medina, the founder and CEO of Gather Brands. She offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast.

Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders.

Apply now to be featured in an upcoming episode.

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Why Discipline Is Everything For Something & Nothing

Monday, November 3, 2025 • Duration 49:52

Every founder dreams of breaking the rules. Few do it with such quiet confidence as Oliver Dixon, the co-founder of better-for-you soda brand Something & Nothing.

In this episode, Olly tells the story of how a creative experiment in a London bar became a category-disrupting soda brand now expanding rapidly across the U.S. He explains how his design sensibility and refusal to compromise on flavor helped shape a brand that feels both modern and timeless.

Something & Nothing's complex, mid-calorie sodas are inspired by travel and crafted with natural juices, not sweeteners. The brand's growth has been driven by thoughtful distribution in cafes, hotels, and cultural spaces. Earlier this year, Something & Nothing entered 260 Whole Foods stores in the U.S.

From surviving early missteps (like an ambitious, but ill-fated alcohol launch) to building credibility through selective distribution and cultural partnerships, Olly shares how discipline, taste, and integrity can scale just as powerfully as hype.

Show notes:

0:25: Interview: Oliver Dixon, Co-Founder, Something & Nothing – Olly shares how his background in culture, design, and hospitality shaped the brand's identity, and how the sodas were created to fill a gap in the market for flavorful, adult non-alcoholic beverages. He explains the origins of the name "Something & Nothing," and inspiration for soda flavors. Olly talks about the impact of intentional and focused distribution in foodservice retailers and discusses the company's expansion into the U.S., emphasizing that organic word-of-mouth and placement in trusted venues are their strongest marketing tools. He also reflects on lessons learned from a failed foray into alcoholic spritzes, and why the company prioritizes flavor, authenticity, and long-term brand value over functional ingredients and trends. Olly highlights the brand's "Not Pop" campaign, launched in Chicago, and why maintaining a deliberate, design-led approach is key to its potential as a global brand.

Brands in this episode: Something & Nothing, Fanta, Poppi, Olipop

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Mission, Never Accomplished. The Relentless Evolution Of Forager Project.

Tuesday, October 7, 2025 • Duration 33:43

What kind of founder drives a U-Haul full of perishable product through the desert at 3 A.M.… and calls it progress?

That's the kind of relentless, purpose-driven hustle behind Forager Project, the plant-based food and beverage company reshaping what dairy-free can taste and feel like. In this episode, co-founders Stephen Williamson and JC Hanley open up about the mission-fueled (and occasionally messy) evolution of their brand, from cold-pressed juice to cashew-based yogurts and creamers that compete head-on with dairy.

They discuss what it really takes to build a standout CPG brand in saturated categories, why "project" is still part of their name, and how lessons from prior businesses and discontinued product lines have shaped their approach. They also explain why they walked away from juice, how they knew yogurt was the future, what it means to innovate with both a moral compass and a culinary one and how they define success.

Show notes:

0:25: Interview: Stephen Williamson & JC Hanley, Co-Founders, Forager Project – In a conversation hosted at Forager Project's office in San Francisco, Stephen and JC discuss how the brand was created by a desire to create clean, minimally processed, plant-based foods and how "project" reflects their ethos of exploration and ongoing improvement. The founders recount their early days launching Forager Project in 2013, initially inspired by the ultra-premium juice space before pivoting – what they describe as "foraging" – into new categories. They explain how they began fermenting plant-based ingredients, particularly cashews, to create plant-based yogurts, and have since expanded into Greek-style yogurts and creamers. Stephen and JC emphasize an innovation philosophy rooted in clean, organic ingredients, including vegetables, nuts, seeds and ancient grains, and talk about the grit and craziness required to build a mission-driven company. They note how – despite challenges like tariffs, competition, and changing categories – they've remained focused on their mission: to help replace animal dairy with plant-based alternatives. They close with a broader reflection on success and staying true to their values.

Brands in this episode: Forager Project, Odwalla, Blueprint Juice, Evolution Fresh, Starbucks, Suja, Coca-Cola, Stonyfield Farm

How This CEO Is Restoring An Iconic NYC Brand To Its Former Glory

Tuesday, January 28, 2025 • Duration 26:31

H&H Bagels is a New York City institution. Jay Rushin wants to make it an American staple.

Founded in 1972, H&H had long been admired as the place to get a quintessential New York City bagel. For decades, locals and tourists would line up at H&H's storefronts to get their hands on the fresh, chewy bagels immortalized on popular television shows "Seinfeld" and "Sex and The City."

But in 2012, after 40 years in business, H&H was on the brink of vanishing. Its original owners, accused of mismanagement and violating labor laws, had filed for bankruptcy in 2011. Three years later, Jay, a former Wall Street executive, acquired H&H's name and assets, including the last remaining location on the upper east side of Manhattan.

Jay's vision was to restore H&H to its former prominence by opening new locations in New York City and introducing a franchise model that would bring the brand to cities across the U.S. H&H now operates a thriving online business as well as seven stores in New York and one in Boca Raton, Florida. The company also has nearly two dozen new locations in planning.

In the following interview, Jay talks about how a thoughtful strategy helped H&H regain its relevance, how he navigated some of the most challenging aspects of its turnaround and how the company is attempting to align its storied history with modern culture and trends.

Show notes:

0:25: Jay Rushin, CEO, H&H Bagels – Taste Radio editor Ray Latif chats with Jay about the shared history between BevNET and H&H, before the CEO talks about how often he visits the company's production facility and why lunch has become a key growth driver for the business. He also discusses his interest in buying H&H, why he was suited to lead its turnaround and how he had to replace nearly every piece of manufacturing equipment in his first two years of ownership. Jay also explains why mistakes can be positive learning experiences, why the company focuses on ingredients more than trends and why he views franchising as the biggest opportunity for H&H. He also talks about why "flexibility" was key to designing the brand's refreshed logo, when he felt comfortable with H&H's ability to expand beyond its traditional borders and how the company tests LTOs and partnerships.

How Upstarts Shined At A Final-ish 'Fancy'

Friday, January 24, 2025 • Duration 36:00

Before the sun set on a final Winter Fancy Food Show, the event cast a light on a swath of emerging, innovative and better-for-you brands. The hosts highlight a few of their favorite products exhibited at the show, and how package design, ingredients, form factor and taste helped them to stand out.

Show notes:

0:25: A First! Shifting Cities. Miami Meetup. The Worst Cup. So Many Fancy Brands. What's Trending? – Ray and John are in WCB, which means Mike is all alone in Newton. Everyone is excited about a perennial trade show's return to its roots. Miami is the team's next stop – and everyone is invited to stop by. Ray pulls an anti-'Elf' before he and John dish on some of the most notable brands they encountered at the 2025 Winter Fancy Food Show, including canned lattes, NA cocktails, poppadom-inspired snacks, lentil-based dips, boiled peanuts, single-serve ethnic meals and fruit leather. The hosts also highlight BevNET/NOSH's 2025 Trend Forecast and wonder why Ray can't say "insider."

Brands in this episode: Laurel's, Hail M Cocktails, Mate Party, JAS, Lazy Food, Edenesque, Ayoh Foods, Proppadoms, HipPop, Maazah, The Cumin Club, Tierra Negra, Peepal People, Dixie Grace's Boiled Peanuts, Milk-Ish, Pulpito, Jas, Sayso, Nufs, Glonuts, Breakin Snacks, Feisty, Protein 2.0, Gatorade, Hebrew National, Bitchin' Sauce, Plink, Element, Cure Hydration

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To Live Her Dream, She First Needed To Create 'Absolute Trust' In Her Brand

Tuesday, January 21, 2025 • Duration 31:35

When Amanda Thomson launched Noughty Wines, a pioneering brand of dealcoholized wines, in 2019, she was, in essence, flying blind.

There was no non–alcoholic wine category to speak of, little in the way of market research and certainly no blueprint on how to build the type of company that she envisioned.

But Amanda, a former BBC journalist and broadcaster, did have a gut feeling. There were, she believed, millions of people like her who sought high-quality wines made without alcohol.

It turns out that she was right.

Six years after Noughty's debut, non-alcoholic wine has emerged as a mainstream concept, and is commonly seen in drink menus at restaurants and bars as well as in grocery and liquor stores across the U.S.

In the following interview, Amanda talks about how she charted an unknown path for non-alcoholic wines, why creating "absolute trust" in the purity of Noughty wine is key to the brand's resonance with consumers, and why she advises early-stage founders to think about what they want to achieve when crafting their business plans and strategies.

Show notes:

0:32: Interview: Amanda Thomson, Founder & CEO, Noughty Wines – Amanda explains why she never wanted to create a "replica" of traditional wine and talks about how her education and experience in fine wine is pertinent to the development of Noughty. She also talks about why relied on her vision and didn't research at the historical market for non-alcoholic wine when launching Naughty, why "liquid trumps everything," how she aligns brand obsession with iterative improvements and why she urges non-alcoholic beverage entrepreneurs to use high-quality ingredients and avoid additives as a way to enhance consumers' perception of alcohol analogs. Amanda also talks about the impact of media acclaim and why she thinks about her legacy as she builds the brand.

Brands in this episode: Noughty Wines, San Pellegrino, Recess, Trip, BodyArmor, RxBar

$1.5 Billion For BFY Brands. Why They're Worth It. Plus, 'Mission' In A Bottle.

Friday, January 17, 2025 • Duration 53:56

What lessons can we extract from the acquisition of Simple Mills and majority sale of Spindrift, valued at nearly $1.5 billion combined? The hosts talk about what these better-for-you brands did right and what made them attractive to strategic companies and investors.

We also sit down with Marcin Malyszko and Amit Singh, the co-founders of Mission Cocktails, a purpose-driven brand of premium ready-to-serve bottled cocktails.

Show notes:

0:25: Las Diego. Big(ish) Food Was Listening. Neighbor's Big Pay Day. Hopped Up. Imposters, Deer & Bears. – John and Ray are heading west. Are you as well? Let them know. Nearly a year after Ray's rant, Simple Mills got its flowers. So did Spindrift, but we still don't have a vending machine. We're happy that hop-infused water is finally getting its due (at least from the New York Times), but less pleased with an oddly-named brand of non-alcoholic spirits. John highlights an animal-themed water, and Mike does the same, but for a ginger beer, before Jacqui praises purple snacks.

27:27: Interview: Marcin Malyszko & Amit Singh, Co-Founders, Mission Cocktails – A brand of premium ready-to-serve cocktails that donates 5% of gross revenue to local food banks, Mission Cocktails launched in 2023 and markets several products, including a Manhattan, a Margarita and a Mai Tai, all packaged in 375 mL glass bottles. The brand is sold in over 500 retail stores, including Gelson's, BevMo, Pavilions and Whole Foods. Marcin and Amit discuss the origins of Mission Cocktails and how their focus on "liquid to lips" and persistent effort to connect with retail executives has helped the brand make significant strides over the past 12 months.

Brands in this episode: Mission Cocktails, Simple Mills, Nature's Own, Dave's Killer Bread, Wonder, Canyon Bakehouse, Tastykake, Samuel Adams, Peet's Coffee, Stirrings, Partake Brewing, Athletic Brewing Co., Lacroix, HopLark, Hop Wtr, Imposter Beverages, Father's Deer, Liquid Death, Bear & Beaver, Purplesful Snacks

The Human Connection Is A Lost Art. But Monte's Has Mastered It.

Tuesday, January 14, 2025 • Duration 26:15

One of PJ Monte's early sales pitches startled a woman so much that she clutched her purse. A few weeks later, PJ's tomato sauce was on the shelves of her husband's influential grocery store.

It's one of dozens of stories that PJ, a streetwise, fedora-wearing entrepreneur, has about the development of Monte's Fine Foods, makers of premium, clean label pasta and sauces. Monte's launched in 2020 and is an homage to PJ's family, which has a long history in the restaurant and hospitality industries.

A former clothing designer, PJ shifted his focus to food five years ago and began selling jars of homemade sauce out of the trunk of his car. Today, the brand markets a trio of tomato sauces that are produced in small batches and made with carefully sourced ingredients. Monte's also sells bagged buchi and rolotini dry pasta.

The brand is carried in over 1,000 retail stores across the U.S., including Target, ShopRite, Fairway and Erewhon, and is planning to expand its presence in several other chains later this year.

In the following interview, PJ talks about how his family's background motivated him to get into the food business, why he credits "human being relationships" for some early wins and the continued growth of Monte's, how he reduced ingredient costs by 25% without sacrificing quality and how he landed the brand at Target.

Show notes:

0:32: Interview: PJ Monte, Founder & CEO, Monte's Fine Foods – PJ chronicles his family's history in restaurants and hotels before recalling a few notable stories about the early days of Monte's and uncommon methods of distribution. He also talks about how "human connections" between his team and retail buyers are the key to retail relationships and helps differentiate Monte's from other companies and how a chance meeting helped him secure a major deal for the brand. PJ also discusses his insistence on using premium ingredients and working with a co-manufacturer that could match his standards, how a deep dive into the company's supply chain helped it secure placement at Target and why he believes that quality doesn't need to be synonymous with being "the little guy."

Brands in this episode: Monte's Fine Foods, Rao's

Is A Warning On Booze Misguided? Plus, The 'Fatale' Journey Of An NA Brand.

Friday, January 10, 2025 • Duration 01:00:54

Is booze so bad that it should come with a warning label? The U.S. Surgeon General thinks so and has advised Congress to act. What, if any, impact would potential legislation have? The hosts discuss.

This episode also features an interview with Julie Cielo, the founder of pioneering non-alcoholic cocktail brand Ferm Fatale, who talks about the successes, missteps and eventual closure of her company.

Show notes:

0:25: Marina Mike. Damp Jacqui. Vegas Craven. Aisle Ray. VIPers. Dunkin' Pits. Bad Booze. Bull Blood. – Ray thought John was doing Dry January, but it's another Craven (and Jacqui, sort of) that's off the sauce. Did we see Mike surf in MDR? You may see John and Ray in Las Vegas and San Diego in a few days. Just as Ray will never sit in a middle seat, Patagonia Provisions never misses. Which of us had dreams of launching a better-for-you soda brand in college? The answer is in our newsletter. Does the world need a Boston cream donut-scented conditioner or orange soda shampoo? Target and Walmart buyers say YES. Are government officials unfairly demonizing alcoholic beverages? What about sugar? Good questions, and we have answe… well, opinions. John mixes up a fresh batch of bull blood-infused beverages before Jacqui gives a 'fiend a chance and Mike sweats from eating spicy cookies.

32:59: Interview: Julie Cielo, Founder, Ferm Fatale – Launched in 2015, Ferm Fatale was conceived as an "alternative social beverage" designed for health-conscious consumers and marketed as a mixer or a drink that could be served on its own. In the years that followed, the brand's positioning and packaging evolved to align with growing interest in sober living and rising demand for alcohol analogs. While Ferm Fatale built a significant online business and was carried by natural retailers in Southern California, including Erewhon, the brand faced operational and financial challenges that were difficult to overcome. Last year, Julie made the decision to shut down the company.

Bo Knows… Beverages? Of Course He Does.

Tuesday, January 7, 2025 • Duration 11:48

Bo Jackson, the multi-hyphenate sports icon and one of a handful of athletes to play both professional football and baseball, is tackling perhaps his biggest challenge yet – the beverage industry.

Bo is the creator of Bo3.0, a brand of zero-sugar hydration powders formulated with ingredients that are designed to support joint, heart and immunity health. Launched in February 2024, the brand comes in three flavors and is sold direct-to-consumer via the Bo3.0 website and Amazon.

In this episode, Bo and Larry Wert, the CEO of Jackson & Partners, talk about the creation and positioning of Bo3.0, how it fits into Bo's perspective on nutrition and extends his presence in CPG, and the one reason he wouldn't want consumers to buy the powders.

Show notes:

0:25: Interview: Bo Jackson, Creator, Bo3.0 & Larry Wert, CEO, Jackson & Partners – BevNET senior reporter Brad Avery speaks with Bo and Larry at BevNET Live Winter 2024, where the former L.A. Raiders running back and Kansas City Royals outfielder talks about travel troubles before discussing the development of Bo3.0 during the Covid-19 pandemic. Bo also highlights his work in the food industry and why he describes his beverage brand as one in which "we do what everyone else failed to do." He also explains his disdain for those who buy the products solely because of his name, before Larry talks about how Bo3.0 was created to be different from category leading hydration powders. Bo also discusses why they were patient with the launch and why he believes they're "ready to run," how he is involved in marketing and promotional initiatives and why he doesn't watch football or baseball anymore.

Brands in this episode: Bo3.0

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