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.

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

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

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.

Brands in this episode: H&H Bagels

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

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

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

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 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.

Brands in this episode: Magic Cactus, Brez, Patagonia Provisions, Deschutes, Athletic Brewing, Jarritos, Dunkin', Cafiend, Barbarian Water, Bang, AI Energy, Talkback Shortbread, Ferm Fatale

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

What can the past inform us about the future? As we enter a new year, this special edition of the podcast revisits three headlines from 2024 that generated inspired discussion among Taste Radio's hosts and may hint at things to come for the food and beverage industry.

Show notes:

0:29: PepsiCo Buys Siete – We begin with one of the most celebrated deals of the year, PepsiCo's $1.2 billion acquisition of modern Mexican-American food brand Siete. In this clip, pulled from an episode published on October 3, the hosts discuss Siete's rise in the context of emerging food and beverage trends and how investors and strategic companies evaluate better-for-you brands.

6:59: The Launch of Lunchly – Does the world need a new Lunchables? In September, a trio of high-profile influencers – YouTube sensation Mr. Beast, along with PRIME co-founders Logan Paul and KSI – debuted Lunchly, a brand that is similar to Lunchables' food and format but positioned as a better-for-you alternative. In an episode published on September 20, the hosts weighed in on the new brand and whether it represents significant differentiation from its legacy competitor.

13:52: Pod (Won't) Save America – A popular Linkedin post about how Big CPG impacts routes to market for small brands was the basis for a conversation featured in an episode published on August 30. The hosts, joined by BevNET's director of community Melissa Traverse, discussed the scribe – penned by an executive at online distribution platform Pod Foods – and why UNFI and direct competitors may be unfairly cast as villains.

Brands in this episode: Siete, Lunchly, Lunchables, PRIME

In this special edition of the podcast, we feature highlights from interviews with seven innovators, leaders and disruptors who joined us on the show during the second half of 2024. Our guests include Ben Goodwin and David Lester, the co-founders of Olipop; Poorvi Patodia, the founder and CEO of Biena; Charles Coristine, the CEO of LesserEvil; Peter Rahal, the co-founder of RXBAR & David; Olivia Ferdi, the co-Founder of Trip; and Justin Rosenberg, the founder and CEO of Honeygrow.

Show notes:

0:32: Interview: Ben Goodwin & David Lester, Co-Founders, Olipop – Let's kick things off with Ben Goodwin and David Lester, the co-founders of leading better-for-you soda brand Olipop, In this clip, pulled from an episode published on August 20, Ben and David talk about why marketing doesn't lean heavily into the products' functionality. They also explain why its mission and economic outcome "will forever be entwined" and why hiring talented leaders at the strategic level is "beyond critical."

11:44: Interview: Poorvi Patodia, Founder & CEO, Biena – Next up we have Poorvia Patodia, the founder and CEO of pioneering chickpea snack brand Biena. In a clip pulled from an episode featured on October 22, Poorvi discusses the "trifecta" of attributes that make for a great brand, how Biena incorporates long-term trends into its innovation strategy and how building to win means learning in small ways.

20:36: Interview: Charles Coristine, CEO, LesserEvil – Let's keep it going with Charles Coristine, the CEO of fast-growing better-for-you snack brand LesserEvil In this clip, from our episode published on July 30, Charles discusses the value of self-manufacturing for end consumers, why he advocates that founders be "super scrappy" and not over-hire, and his belief that being an entrepreneur is "a hero's journey."

25:44: Interview: Peter Rahal, Co-Founder, RXBAR & David – Next we have Peter Rahal, the co-founder of groundbreaking protein bar brands RXBAR and David. In the following clip, pulled from an episode published on October 15, Peter talks about his obsessive work ethic and leadership style, how to create "the best business strategy" and what he means when he says that happiness is "irrelevant."

31:29: Interview: Olivia Ferdi, Co-Founder, Trip – We continue with Olivia Ferdi, the co-founder of calming beverage platform Trip. In this clip, pulled from an episode aired on November 5, Olivia explains why she never did a market analysis prior to launching Trip and why being obsessed with the details from the outset gave the brand a foundation for rapid scale and success.

35:57: Interview: Justin Rosenberg, Founder & CEO, Honeygrow – Finally, we hear from Justin Rosenberg, the founder and CEO of Honeygrow, the innovative and rapidly growing fast-casual restaurant chain. In the following clip, pulled from an episode published on December 3, Justin talks about Honeygrow's focus on using "great" ingredients, "the common denominator" among its leadership team, and how consumer feedback influences menu decisions and new product development.

Brands in this episode: Olipop, Biena, LesserEvil, RXBAR, David, Trip, Honeygrow

We're not prognosticators. But we are a hopeful bunch.

With a new year on the horizon, the hosts share five (actually, six) wishes for the food and beverage industry in 2025. Swift progress is unexpected, but these are reasonably achievable goals.

Show notes:

0:25: Upstarts, Assemble! Cann Do. Deal Us In. More NA, Please. Outrageous = 1.7%. – Ray wonders if the team should consider living bi-coastal before encouraging more collaborations between emerging brands. John opines on the huge opportunity for cannabis-based brands and stirs the pot on M&A and nascent categories. Mike calls for material change in the availability of institutional capital, and Ray (once again) hops on his soap box about artificial ingredients. John touts a "perfect" cocktail, while Mike plinks and pops.

Brands in this episode: Fly By Jing, Daily Crunch, Little Sesame, Fishwife, Lundberg, Graza, Aura Bora, Rind, Ghost, C4, French Squirrel, Tanqueray, Guinness, Plink, Happy Pop, Hoste

On location in London, the hosts delve into emerging trends and spotlight the brands and entrepreneurs driving innovation in the food and beverage space. Their discussion offers a look at what's gaining traction across the pond… and what may soon be making its way to the U.S. market.

Show notes:

0:25: Dine & Dash. Feisty Missions. Not Your Father's Whole Foods. Fizzy Tea FTW? Wedges & Broc. – Ray calls out one of the hosts over a breakfast blunder at a cash-only café, before Mike and Jacqui reflect on their recent visit to Mission Kitchen – a commercial kitchen space designed to support emerging packaged food brands – and share insights from a conversation with the founders of Perfect Ted, a matcha-based beverage company. Ray unveils a haul of innovative products picked up at Portobello Whole Foods, featuring everything from protein soda and bamboo water to kombucha-based sparkling tea, sea moss gummies, vacuum-fried broccoli, cola-flavored kombucha, and prickly pear water. Their discussion dives into how sparkling tea brands are pushing to stand out through elevated formats and complex flavor profiles. They also explore how U.K. and European startups are leading the way with nuanced, layered flavors that deliver on both taste and functional benefits.

Brands in this episode: Trip, Doughlicious, Mission Kitchen, PerfectTed, Juno, Genni, DJ&A, Holos, Sound, Birdie, OOSO, Every State, GT's Kombucha, Revive Kombucha, Live Soda, Suma, Feisty, Kult, Cacto, The Giving Tree, Brisk Lager, Infinite Session, Something & Nothing, Uncracked

For a brand with a diminutive name, Small Town Cultures has big ambitions.

Based in upstate New York, Small Town Cultures was founded by entrepreneur Cori Deans in 2017. The company uses regional ingredients to make fermented foods that contain no vinegar nor added sugar. Packaged in clear glass jars with minimalist labels designed to showcase the vegetables' natural color and crispness, Small Town Cultures sells a variety of probiotic-rich products, including its Red Onions, Turmeric Kimchi and Traditional Sauerkraut.

The brand is distributed nationally at a variety of natural, conventional and independent retail chains, including Whole Foods, Price Chopper, Earth Fare and Central Market.

Cori, who created the brand after struggling with a personal illness and later realizing the health benefits of fermented foods, has sought to build Small Town Cultures as a company that can expand the appeal and accessibility of gut-healthy products among consumers across the country.

In this episode, Cori discusses how her passion for probiotics led to the development of Small Town Cultures and how she sought to create a brand that stood out from both legacy and upstart players. She also talks about her response to actress/entrepreneur Jessica Alba's DM on Instagram, how she manages the complexity of both production and sales and marketing, and how she assesses new retail and distribution opportunities for fermented foods.

Show notes:

0:25: Cori Deans, Founder & CEO, Small Town Cultures – Cori and Taste Radio editor Ray Latif speak amid NOSH Live Winter 2024, where the entrepreneur explains why she "did everything the opposite" when it came to package design and sought to make the use case for Small Town Cultures obvious and accessible. She also talks about how the brand's logo was inspired by Nike, why she was "waiting for someone else to create a brand for me" before launching her company, and how she began the business in the kitchen of her sister's restaurant. Cori also discusses the challenge in finding a co-packer that could make products to her standards, the target consumer for Small Town Cultures and why was determined to get the brand carried by conventional grocery chain Price Chopper. She also explains why she wishes that she had a co-founder, how she talks about the company to new and prospective hires, working with angel investor firm Point Positive and why she's excited about every day.

Brands in this episode: Small Town Cultures, Once Upon A Farm

We also speak with Steffin Oghene and Tony Salles, the vice president and third-generation master distiller, respectively, of awarded tequila brand El Tequileño along with Davide Segat, the bars manager at the city's NoMad Hotel, for a conversation about the creation of a limited-edition tequila, the Side Hustle Select Barrel Double Añejo.

Show notes:

0:25: So Dark. Timing & Negotiations. Best Of. Tokyo Twinkies. AM Greek Cocktails. – Ray is a hot mess, but it's fine because Donnie Darko and Denis Villeneuve films have entered the chat. John describes Coke and Pepsi's BFY soda plans as "a story we've seen before" and compares the prebiotic pop category to the early days of energy drinks in the U.S. Mike draws an analogy between tech and beverages, Jacqui wonders about the timing of Coke and Pepsi's plans and Ray notes the former's strategy of focusing on its legacy brands as opposed to buying new ones. The hosts also encourage listeners to revisit content from BevNET and NOSH's winter events before wolfing down on the latest viral food sensation and waxing on what makes Gen Z consumers excited about certain snacks and beverages. Mike gets amped about Maazah and Jacqui recalls slugging boozy Greek libations early in the morning.

34:02: Interview: Davide Segat, Side Hustle & Steffin Oghene/Tony Salles, El Tequileño – Davide, Steffin and Tony Salles discuss the rise in tequila consumption and popularity in the U.K. and U.S., the origins of the Side Hustle Select Barrel Double Añejo and how much planning and experimentation went into the final product, and how limited-time offerings fit into the marketing strategies for both Side Hustle and El Tequileño.

Brands in this episode: El Tequileño, Simply, Soulboost, Olipop, Poppi, Culture Pop, Sobe, Coca-Cola, Pepsi, Vitaminwater, Powerade, BodyArmor, Bubly, Red Bull, Monster Energy, Rockstar Energy, KMX, Mountain Dew, Fresca, Hurray's Girl Beer, Beer Girl, Basic Cellars, Superfoodio, Tokyo Banana, Maazah, Fly By Jing, Gloria's Shito, Kleos, RMBR

Being "basic" has long been a theme of Trey Kennedy's popular standup routine and sketch comedy. He recently introduced the perfect pairing for his humor, Basic Cellars.

An Instagram sensation with over three million followers, Trey debuted Basic Cellars in October.  Created in partnership with premium wine producer In Good Taste, the brand is designed to appeal to modern consumers who love wine, but are often put off by complicated and confusing verbiage. Basic Cellars sells two wines, a California Pinot Noir and an Italian white, that come in single-serve 187 mL glass bottles.

Marketed as "wine for people who don't take themselves too seriously," Basic Cellars is sold online in eight-packs for $60. The brand is gradually making its way into brick-and-mortar stores, according to Trey, who recently joined us for an interview.

As part of our conversation, Trey talks about how Basic Cellars melds his passion for comedy and wine, how the brand presents itself as a both an accessible and premium option, how its core audience aligns with that of his own and how he attempts to authentically incorporate the brand into his social media content.

Show notes:

0:25: Trey Kennedy, Founder, Basic Cellars – Trey chats with Taste Radio editor Ray Latif about how he embraced wine after he "graduated" from beer and why the beverage is popular with his fanbase. He also talks about the reason for Basic Cellars' bottle size, whether featuring the brand in his social posts has generated significant sales and how he attempts to create content that doesn't feel like an ad. Trey also discusses his process for promoting other companies, whether Basic Cellars will begin to sell merchandise, the potential to extend the brand into other beverage categories and how he incorporates consumer feedback into business planning. He also talks about the company's retail strategy and potential collaborations and shares his take on the most effective social media platforms.

Brands in this episode: Basic Cellars, Loverboy

The grind is real. And fun as heck. Exhausted, but buoyant, the hosts recap NOSH and BevNET's just-concluded winter events and specifically highlight the three pitch slam competitions and how each respective winner successfully communicated the traction and potential for their brands.

Show notes:

0:25: Bowels & Beer. The Squish Wins. Viviana Approves. R Roll. Swag & Walnuts. NA FTW. Ask Away. – In the Taste Radio studio at the Marina Del Rey Marriott, the hosts chat about NOSH Live Pitch Slam winner Mochi Love and how differentiation made difference in the competition. They also talk about soju-based RTD cocktail brand Yoju, which won BevNET's Live's Cocktail Showdown, as well as Good Beverage Co, a pouch-packaged cocktail brand that also wowed judges. John and Jacqui praised New Beverage Showdown winner Recoup, before Ray and Mike highlighted a few other founders and brands that impressed them at BevNET Live. Mike praised service supplier presentations at NOSH Live, including Bay State Milling and the California Walnut Board, Ray shows love to a new non-alcoholic brand created by the CMO of an "illegal" mezcal and an NA amaro spritz, and encourages event attendees to stay in touch. He also thanks the BevNET team for their consistently incredible work. 

Brands in this episode: Beer Girl, Hurray's Girl Beer, Mochi Love, Harken Sweets, Chutni Punch, Doosra, Nooish, Brune Kitchen, Tequio, Gardenista, Hoste, Buzzball, BeatBox, Yoju, Good Beverage Co., LIXIR, Recoup, Fruga, Jarritos, Mas Energy, Hike, Marquis, Loverboy, Ilegal Mezcal, Como No, Optimist Botanicals, Melo, Wildwonder, Taika, Happy Pop, Koia

How do you simultaneously operate one of the world's most awarded bars and a local drink hangout in London? If you're Monica Berg, you serve every customer with the same level of respect, passion and enthusiasm. 

An award-winning mixologist celebrated for her distinctive and innovative approach to cocktails, Monica is one of the world's most respected figures in the business of spirits and hospitality. She is the co-owner of Tayēr + Elementary in London, a dual-concept drinking establishment which in October was named the fourth-best bar in the world by international awards program The 50 Best.

Monica is also the co-founder of MUYU, a brand of sophisticated and modern liqueurs infused with aromatic essences from plants, flowers and fruits and developed in partnership with Netherlands-based De Kuyper Royal Distillers. 

In this episode, Monica talks about how her background in bartending and hospitality shaped the creation and vision for Tayer & Elementary. She also shares her perspective on flavor trends and the drivers of new concepts and how she assesses innovation as it relates to new spirits and cocktail ingredients. Monica also discusses the origins of Muyu and how it fills a need for bars and consumers and what's resonating with its target audience.

Show notes:

0:35: Monica Berg, Co-Founder, Tayer & Elementary/MUYU – Monica and Taste Radio editor Ray Latif chat in the Elementary side of the entrepreneur's famous establishment amidst the cacophonous sounds of a bar preparing to open for the day. Monica talks about why it's her "dream bar," why she believes that every "every trend has an anti-trend" and why she's drawn to minimalism and simplicity. She also explains how she dealt with criticism early in her career, how she evaluates new products and what it's like being on the other side of the table as a brand owner. Monica also shares her perspective on rising interest in sober lifestyles and alcohol alternatives, including THC and mushrooms, how drinking culture in London has changed in recent years and her recommendations for where to imbibe in the city.

Brands in this episode: MUYU

When in Los Angeles, you know the hosts are making an Erewhon run. As they sift through bags of new, innovative and unusual beverages and snacks purchased at the high-end retailer, the hosts discuss Erewhon's reputation as a launching pad for emerging brands. We also sit down with Nicola Hart and Leon Pullin of Agua De Madre, a London-based brand of water kefir and other functional beverages.

Show notes:

0:25: Marina Del Ray. We Drank Pizza Wine. Next Stop… Walmart? Protein Everything. – As the hosts settle into the Taste Radio studio at NOSH Live Winter 2024, Ray releases a bit of frustration before John de-waxes and uncorks Pizza Hut's infamous tomato wine, of which everyone has a splash. John spreads spicy dried mango, several functional drinks and a few protein-infused snacks across the podcasting table, and while the hosts sample, they discuss the scalability of innovative concepts and whether premium sweet treats need functional ingredients.

32:27: Interview: Nicola Hart, Founder & Leon Pullin, Managing Director, Agua De Madre –  Launched in 2017, Agua De Madre markets water kefir and ginger and turmeric shots that are distributed throughout England, including at Whole Foods stores, and are also sold direct-to-consumer via its website. The products are made in small batches at Agua De Madre's fermentory and production facility in East London. We met up with Nicola and Leon in London for a conversation about the origins of the brand and their approach to formulation, consumer education and distribution, as well as the opportunity they see for retail in the U.S.

Brands in this episode: Agua De Madre, Senor Mango, Kif, Flowin, French Squirrel, Nelly's Organics, Sprinkle Bites, Feisty Soda, Better Booch, Rmbr, Bliss Ball, WBS, Ghia, San Pellegrino

Six years after Justin Rosenberg opened the first location of Honeygrow, the fast-casual restaurant chain was at a crossroads. Its growth strategy, he says, was "too entrepreneurial."

Founded in 2012, Honeygrow, which is short for "honest food, grown locally," sells stir-fry meals, salads and desserts made with fresh and better-for-you ingredients. The Philadelphia-based company currently operates over 50 restaurants in seven states with plans to open several more in the coming months.

While Honeygrow is in the midst of an ambitious expansion plan, Justin, who has raised $80 million in equity financing since its inception, is attuned to the challenges he faced six years after the restaurant's debut. At that time, the company had veered away from the brand elements that made Honeygrow special in the eyes of its customers in favor of an approach that, in hindsight, was overly focused on opening new locations. 

In this episode, Justin talks about his initial vision for Honeygrow, what he learned from taking a hands-on approach during its early years despite having almost no experience in foodservice, and how the company is trying to "perfect the algorithm of the brand." He also discusses Honeygrow's sourcing strategy and its focus on serving "great" ingredients and "amazing customer experiences," how he evaluates service and quality at individual locations of Honeygrow, and why day-to-day management of the business – and not an exit strategy – is always top of mind.

Show notes:

0:35: Justin Rosenberg, Founder & CEO, Honeygrow – Justin talks about why he's constantly on the road, how he evaluates potential locations for new Honeygrow restaurants and why his store visits are typically unannounced (and the one time it almost led to a fight). He also explains why his vision and goal for the company are tied to customer experience, the origins of the name Honeygrow and its design aesthetic, why the restaurant chain is focused on stir fry meals, salads, and its "honeybars" and how a chance meeting helped him find an ideal ingredient. Justin and Ray hail their love for an HBO television series about entrepreneurship (and find common bonds in apparel) before the Honeygrow founder explains why the chain was developed to be an international brand and what gave him the confidence to open its second location. He also talks about the generally collegial relationships among founders of fast-casual chains, how a "pressure to grow" led to Honeygrow to expand too quickly and almost go out of business in 2018, how the company righted the ship and how he managed the challenges on a personal level. Justin also discusses "the common denominator" among Honeygrow's leadership team, how "trust comes with time and wins," whether an entrepreneurial mindset among store employees is welcomed, how consumer feedback influences menu decisions and new product development and why he looks at Yelp and Google reviews every morning.

Brands in this episode: Honeygrow, RxBar, David, Coca-Cola

Days away from BevNET's winter events in Marina Del Rey, the hosts discuss the legal battle between lifestyle fitness brands Prime and Mas+ by Messi and why it may help one company more than the other, regardless of the outcome. They also sample a big brand's take on an ethnic classic and explain their love/hate relationship with an emerging brand.

Show notes:

0:25: When Ray's Away… So Many Meetings, Plenty Of Time. Ignore The Script. Blow Up The Box. – With Ray OOO, Mike takes the reins and does a decent job as the primary host ;) The team highlights new opportunities for BevNET/NOSH Live attendees, including retail buyer and investor meetings and how simple interactions at the events can lead to positive and significant outcomes. They also talk about Prime/Mas+ lawsuits and the distractions they are causing for both brands, a nut brand with an unforgettable name, how Lex Bakes and Cedar's are driving Craven crazy (in different ways), and a new NA cocktail that is roundly praised.

Brands in this episode: Prime, Mas+, Bang, Jewels Under The Kilt, Nutsack, RIVR, Lexington Bakes, TCHO, Rakka, French Squirrel, Bake Me Healthy, Aplos, Lapos, St. Agretis, Cedar's, De Soi, Fruga

"Walked out this morning, I don't believe what I saw. Hundred billion bottles washed up on the shore."

Those lyrics from the hit song "Message In A Bottle" by The Police probably touched a nerve with Josh White. The young British DJ had become increasingly dismayed by the sight of throngs of single-serve plastic water bottles appearing on exotic beaches. 

As he considered the problem, one solution came to the forefront: aluminum.

Josh is the co-founder and CEO of Cano Water, a trailblazing water company based in the U.K. Launched in 2014, it was one of the first brands to sell water in metal cans, which the company presents as a more sustainable option than plastic containers.

Leading with the tagline "Don't bottle it." Cano Water is distributed throughout Europe and is aligned with several well-known British retailers and investors, including Sainsbury and Ricky Gervais. Cano Water is in the midst of new distribution in Southern California, where the brand is partnered with beverage incubator L.A. Libations.

In an interview featured in this episode, Josh explains why he describes himself as "an accidental entrepreneur," the challenging but ultimately successful path to finding a manufacturing partner, how a cold email helped Cano Water land its first major retailer, and how the company is leaning into its British roots as it expands distribution into the U.S.

Show notes:

0:35: Josh White, Co-Founder & CEO, Cano Water – Josh and Taste Radio editor Ray Latif meet up at the Trip office in Notting Hill where the entrepreneur recounts a DJ gig at the wedding of a famous U.K. politician and talks about his wayward youth and becoming a successful business owner in his late teens. He also explains why he and his co-founders forged ahead despite colleagues and family members who doubted their plans, how they came up with the brand name and sought to position Cano Water as a sophisticated option, and how sustainability is at the core of all marketing initiatives. Josh also talks about how being "unapologetically honest" while presenting a polished image helps the brand stand out amongst its competitors.

Brands in this episode: Cano Water, Fiji Water, Voss

Collaborations – the good, the strange, and the wow – anchor this episode.

The hosts debate whether a tomato-based wine co-created by Pizza Hut can help change the fortunes of a sluggish industry and discuss an unusual, but effective, marketing campaign featuring a partnership between sex workers and non-alcoholic spirits.

This episode features an interview with Bella Hughes and Semira Nikou, the co-founders of better-for-you gummy brand Better Sour, which recently collaborated with Disney on a new product that celebrates the release of the movie "Moana 2."

Show notes:

0:25: Haven't Seen It. Just Ask, We'll Answer. Stop Wine-ing. Mike's New Meme. Brodo FTW. Breakfast Shrimp. — No, not everyone has streamed Moana. The hosts urge listeners not to miss out on the upcoming events and share tips on how attendees can prepare for them. They're also divided on a libation created to pair with a popular Italian dish. Ray highlights The Free Spirit Co.'d provocative take on non-alc naysayers before spreading the wealth of broth sent to the office. The hosts also riff on fruit punch and Jacqui's unusual first meal of the day.

27:55: Bella Hughes & Semira Nikou, Co-Founders, Better Sour – Bella and Semira talk about their backstory as friends and founders and the genesis of Better Sour, the brand's growth strategy and how it's positioned to appeal to modern consumers. They also discussed the company's partnership with Disney and how they prepared for the rollout of the new flavor and how they're maintaining Better Sour's focus and trajectory amid a wave of new opportunities for the brand.

Brands in this episode: Better Sour, Minor Figures, Proxies, Basic Cellars, Lemonday, Lemon Perfect, Plezi, Hawaiian Punch, Hodo, Scott & Jon's

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Statesman Marinades, Harlem Baking Company, Häppy Candy, OKO and Sun Ghee.

In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host isRifle Hughes, the co-founder of Integral CPG. He 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.

Luke Boase launched Lucky Saint in 2018, but he says the brand's potential for an iconic future has always been top of mind.

As the leading dedicated non-alcoholic beer brand in the U.K., Lucky Saint is sold in over 10,000 points of distribution in the country, including more than 1,000 pubs and restaurants. That number includes its own bar in London, aptly named The Lucky Saint, which operates at the base of a building that also houses the company's office. Last year, the company raised a £10m Series A round that included funding from VC firm JamJar Investments.

Led by a mission to become "the world's defining alcohol-free brand," Lucky Saint is resonating with both sober consumers and moderate drinkers, according to Luke. Inclusivity is a key theme of the company's marketing and communication strategy, leading with a message of quality and appeal as a beverage for anyone who isn't drinking.

In the following interview, Luke talks about how his interest in entrepreneurship sparked the idea for Lucky Saint and why he has a long-term vision for the brand. He also explains how the company incorporates consumer insights and data into its retail and buyers pitches, his views on Lucky Saint's role in the non-alcoholic beer category and how he thinks about competing with strategically-owned and -aligned beer companies.

Show notes:

0:35: Luke Boase, Founder, Lucky Saint – Luke speaks with Taste Radio editor Ray Latif about The Lucky Saint pub and why he felt it was important to offer a variety of alcoholic and non-alcoholic beverages, how he saw an opportunity to create a premium non-alcoholic beer brand and the two-year process behind its creation. He also talks about identifying the right retailers for Lucky Saint and why the company works with dozens of Michelin-starred restaurants, as well as the consistency of demand for non-alcoholic beer and how he factors ambition into the company's strategy.

Brands in this episode: Lucky Saint, Heineken, Guinness

Innovative protein brands and proactive meetings. The hosts advocate for both in this episode, which also features an interview with Trey Zoeller, the founder of pioneering whiskey maker Jefferson's Bourbon, a brand recognized by and awarded for its Ocean Aged At Sea expression, a whiskey matured on ships that travel around the world.

Show notes:

0:25: Bag It. Face To Face > Email. Take A Minute. The Liver! Fridge Pop. Beard Scoby. – Less than three weeks away from BevNET's winter events, Ray gets agitated while sharing some important travel tips and the hosts explain why meeting John Foraker in December should be on your agenda. They also introduce a new Taste Radio social series, enjoy a new kind of scent in the studio and sample several products from protein-centric brands, including ancestral meat snacks, peanut butter cookies, and mint chip-flavored shakes. Ray also highlights a new brand of macron pops and John tests out a new kombucha-inspired after shave.

28:41: Interview: Trey Zoeller, Founder, Jefferson's Bourbon – Trey, who first joined us for an interview in 2020, talks about why the pairing of oysters and Jefferson's Bourbon Ocean Aged At Sea expression works so well. He also discusses the origins of the uniquely matured whiskey and why the product was initially disparaged by his industry colleagues, and how Jefferson's, which is known for its innovative approach to aging, maintains the cache and image of being a renegade while simultaneously being a widely distributed and popular brand.

Brands in this episode: Daily Crunch, Once Upon A Farm, Fly By Jing, Country Archer, Russian River Brewing, Kombuchade, Hint, Grounded, LifeAid, H&H, Macarooz, Health-Ade, Dogfish Head, Love & Chew, Lenny & Larry's, Jefferson's Bourbon

Most Americans eat cold bread. Ismail Salhi and Johanna Hartzheim are changing that dynamic one loaf at a time.

Ismail and Johanna are the founders of Wildgrain, a subscription-based service that ships boxes of par-baked frozen sourdough, pastries and hand-cut pasta to customers across the country.

The married couple and business partners came to the U.S. after years of living in Paris and wanted to give people access to the same warm loaves of artisanal breads, flaky croissants and chewy dinner rolls they ate daily in France. 

Wildgrain partners with local bakers across the U.S. to produce its products, which are made with no preservatives, no artificial flavors and no bleached flour. No thawing is required. Just a few minutes in the oven is all you need to make fresh, warm bread.

Since Ismail and Johanna launched Wildgrain in 2020 at the outset of the Covid-19 pandemic, it has become one of the most successful food delivery companies in America generating $30 million in revenue last year and turning profitable. 

How did Wildgrain achieve its position and why does the company's trajectory continue to rise? The throughline has always been an extremely high level of customer service, according to Ismail, who we spoke with for an interview featured in this episode of Taste Radio.

Show notes:

0:35: Ismail Salhi, Co-Founder, Wildgrain – Ismail talks about the growing number of artisanal bakeries in urban neighborhoods, including his own and why "the delicious window" makes all the difference when baking and buying bread. He also discusses he and Joanna's decision to launch Wildgrain after shutting down their previous business, how they convinced a tech investor to buy into their new concept, and why they shifted focus after originally planning to build a vertically integrated company. Ismail also explains why being obsessed with your existing customer base is key to a subscription-based model, how Wildgrain has created a network of suppliers that provide consistent quality (if not taste), how they kept customers happy when things went wrong with deliveries early in the company's development, and why customer service is embedded in Wildgrain's marketing strategy. Ismail also talks about how the company achieved profitability three years after its launch, mitigating a potential plateauing of its subscription model and why Wildgrain doesn't hire "until it's painful."

Brands in this episode: Wildgrain, RXBAR, David, Lesser Evil, AG1

The world needs plant-based spam. Nootropic beverages will make a comeback in 2025. T-shirts are the best brand swag. It's buy-or-sell time, and the hosts transact in opinions. This episode also features interviews with the leaders of two fast-growing U.K.-based CPG companies: Jack Scott, the co-founder of flavored sparkling water brand Dash, and Kathryn Bricken, the founder of Doughlicious, a brand of frozen cookie dough and gelato bites.

Show notes:

0:25: No Results. We're Available. Mindcraft. Un-Appealing. Brand Brush. Call It A Comeback. Like, Thanks. – Election Day has come and gone, but the hosts still don't know who won. They will, however, be available to answer questions and make connections at BevNET's Winter events. But before that, Ray needs a drop or two. Unmeat is on the plate, and not everyone is happy. Denim jackets might be the best gift you can give a customer (or member of the media) with toothbrushes coming in a close second. Mike urges everyone to back a coffee brand, salty snacks are all the rage, especially ones that taste like a turkey dinner, and a BFY gummy brand gets a big time partner.

37:33: Interview: Jack Scott, Co-Founder, Dash – Jack shares an introduction to Dash and discusses the company's international distribution strategy, what he learned about the brand's brief stint in the U.S. market and why hasn't it been a priority since, and why the American market is sometimes described as the "graveyard of so many British brands"  

53:07: Interview: Kathryn Bricken, Founder & CEO, Doughlicious – Kathryn talks about the genesis of Doughlicious and why she chose to launch a frozen brand, how she assessed the timing and prepared for a U.S. launch, and how Whole Foods evaluated the brand and what gave its buyers confidence in its ability to succeed on its shelves. She also discusses Doughlicious' national rollout at Target and how the company planned for a dramatic expansion in geography as well as a new retail channel and consumer base.

Brands in this episode: Dash, Doughlicious, Mochi Love, NOOISH, CHUTNI PUNCH, Harken Sweets, Brune Kitchen
Doosra, Apothekary, Heyday Canning Co., Belgian Boys, Nguyen Coffee Supply, Fly By Jing, Four Sigmatic, Magic Mind, Comeback Coffee, Like Air, Jones Soda, Once Upon A Coconut, Grounded Shakes, Pipcorn, Better Sour

Olivia Ferdi is obsessed with the details. 

The co-founder of Trip, a U.K.-based brand of lightly sparkling functional beverages intended to help people relax, Olivia says that a passion for the particulars is a key reason why Trip is the fastest-growing soft drink brand in the U.K. and currently preparing for a major expansion of its retail presence in the American market.

Trip debuted in 2019 and markets two product lines: one infused with CBD and adaptogens and the other, called Mindful Blend, is made with Lion's Mane, ashwagandha, L-theanine and magnesium.

The brand is sold in over 30,000 points of distribution across Europe and the U.S and its Mindful Blend line will be available nationally at three yet-to-be-announced retail chains beginning in the first quarter of 2025.

In this episode, Olivia discusses how Trip's philosophy of "product obsession" helped gave the company a fast start and keeps it building towards a more promising future. She also explains why "the customer is sacrosanct," how the company is applying lessons from success in e-commerce to its brick and mortar business and why humility is key to its U.S. expansion.

Show notes:

0:35: Olivia Ferdi, Co-Founder, Trip – Olivia and Taste Radio editor Ray Latif chat about the industry meetup hosted the evening prior to their conversation, before the entrepreneur talks about Trip's sponsorship of a Dua Lipa surprise concert in London later in the day. She also discusses Trip's partnership with the Calm app, why she and Daniel never intended to build Trip as a U.K. brand, and how their personal experience with CBD became a "blind passion" to create a brand as a way to give people access to the ingredient. Olivia also explains how Trip's "customer first" strategy has set it apart, how its well-crafted label design allowed the company to avoid using paid media early on, how she's attempting to avoid pitfalls in the U.S. and the one word that can help Trip become a household name.

Brands in this episode: Trip, Brewdog, Sipsmith, Beavertown

Another episode, another billion-dollar deal. In this case, the buyer (KDP), if not the brand (Ghost), is somewhat surprising. The hosts have their say. They also highlight a couple spicy collaborations, but are divided on one of them. We also speak with Lexy Prosszer, an investment principal at U.K.-based venture capital firm Btomorrow Ventures, which is focused on investments in innovative, functional brands.

Show notes:

0:25: Who Bailed Mike Out? Elektra x Nosh. Scary Deal. A Wonky Pad. Where's My Order? Keep Crunching. – Mike made it out of the can in time for a big announcement about Nosh Live Winter 2024 and a deadline that won't be extended. The hosts discuss KDP's acquisition of Ghost Lifestyle and how it relates to the evolution of the energy drink category. They also pine for an LTO that pairs sprouted almonds and chili crunch but butt heads when it comes to a pickle juice-infused bloody mary mix. Mike recalls meetings and drinks with U.K-based entrepreneurs before he, Ray and John snack on "transportive" pecans and a holiday-inspired snack that your bubbe would love.

39:03: Interview: Lexy Prosszer, Investment Principal, Btomorrow Ventures – Ray sat down with Lexy during Taste Radio's meetup at the Trip office in London, where she discussed Btomorrow Ventures' investment strategy, how she assesses a brand's potential for international distribution and success, and whether global trends influence how she evaluates brands.

Brands in this episode: Moment, HOP WTR, Once Upon A Farm, Ghost, Celsius, Bang, Red Bull, Monster, C4, A Shoc, Rao's, Coca-Cola, V8, Grillo's, Ithaca Hummus, Fresca, Simply, Dash, Chili Maven, Living Things, Xoxo, Olipop, Poppi, Hiphop, Feisty Soda, Daily Crunch, Fly By Jing, Cleveland Kitchen, Karma Nuts/Cookies, Pulpito, Wanderlands, Knack Snacks, Babo's Kitchen, S'Noods

Ben Branson is not the kind of person you'd find at a cocktail party. In fact, he loathes socializing. And, yet, he's deeply invested in its future.

Ben is best known as the founder of Seedlip, the pioneering nonalcoholic spirit brand that was at the forefront of the now burgeoning category of zero proof beverages. 

In 2019, Ben sold a majority stake of Seedlip to beverage alcohol conglomerate Diageo, which, at the time, described the brand as "a global drinks giant of the future."

While Ben is still a shareholder in Seedlip and continues to operate as part of its team, he's set his sights on the next stage of development for non-alcoholic beverages and cocktails via a new venture called Pollen Projects. 

The U.K.-based company introduced two brands this year: Seasn, which markets premium cocktail bitters designed to be "the salt & pepper for drinks"; and Sylva, an innovative take on dark non-alcoholic spirits.

Both brands are the heart of Ben's mission to shape "the second wave of moderation," helping people to drink and, in turn, socialize better.

In the following interview, I spoke with Ben about his perspective on an evolving market for non-alcoholic beverages and his roles as both godfather and innovator, why he's not trying to supplant legacy spirits and why he's betting big on an unusual sourcing and production model.

Show notes:

0:35: Ben Branson, Founder, Seedlip & Pollen Projects - Ben recalls his first appearance on Taste Radio in 2018 and reflects on his 11-year career in non-alcoholic spirits, including why he hated the first six months building Seedlip and what is motivating his work with Pollen Projects. He also explains why he doesn't feel any "external pressure" as leader of the non-alcoholic category, but why he's concerned about brands delivering the quality and flavors that consumers are expecting and how his success with Seedlip has made it somewhat easier to develop new brands. Ben also shares his perspective on legacy beverage alcohol brands launching zero-proof versions, common attributes among "the best" non-alcoholic brands and why some brands "are going to suffer." He also talks about why he's constantly focused on the future of socializing even though he describes himself as "unsocial." Ben also discusses the creation and business strategy of Sylva, his unique approach to ingredients and sourcing and why he chose to market the NA dark spirits brand via a subscription model and how he evaluates investors and new funding opportunities.

Brands in this episode: Seedlip, Season, Sylva, RXBAR, David

It turns out that superheroes and 'saints' enjoy beer and cocktails, particularly when the libations are of the non-alcoholic variety. 

The hosts chat about actor Tom Holland's foray into CPG with NA beer Bero, before riffing on an enlightening collaboration between an up-and-coming wine company and personal care brand. We also feature an interview with Megan Klein, the founder and CEO of Little Saints, an innovative brand of non-alcoholic cocktails infused with functional mushrooms, who recently appeared on "Shark Tank."

Little Saints markets several canned cocktails, including a Paloma, Negroni Spritz, Ginger Mule and Spicy Margarita, and also sells a mezcal-inspired spirit called St. Ember. While the products are primarily sold direct-to-consumer, the brand is carried nationally at Sprouts and rapidly expanding distribution at other retail chains. 

Show notes:

0:25: It's A Wrap. Save Money & Be The Best. Gold, Tom. Red Wine, White Teeth. Swiss Bourbon. Pita & Garlic. – Ray ties a bow on the hosts' recent visit to London and the hosts collectively encourage listeners to save money by registering for our Winter events TODAY and also nominate brands, people and products for our annual awards. They also comment on a handful of collaborations, including one between McBride Sisters wine and Colgate(!), a bourbon flavored by a well-known cocoa brand and a sparkling beverage company that's working with a lauded baking partner. The hosts also share their take on Koia's new kids' drinks, spicy delights from a British brand with Mexican roots, low- and non-alcoholic spirits, and a new line of restaurant-style pita chips that pair perfectly with a new garlic-y condiment (just ask John).

32:59: Interview: Megan Klein, Founder & CEO, Little Saints – Megan discusses how her personal interest in better-for-you adult libations led to the creation of Little Saints. She also speaks about the brand's unorthodox social media strategy, why dropping CBD from the products had a big impact on sales, why the company invests heavily in Meta ads, how Little Saints navigated a controversial issue and how she prepared for an appearance on the ABC business competition show "Shark Tank."

Brands in this episode: Little Saints, Trip, Cano Water, MUYU, Bero, McBride Sisters, Swiss Miss, Hotel Tango, Aura Bora, Magnolia Bakery, Koia, Chili Maven, Allora, Quarter Proof, Climbing Kites, Outrageous, Issa's, Momofuku

Biena was at a crossroads.

Five years ago, the brand's popular roasted chickpeas were widely distributed at natural and conventional grocery chains, including Walmart, Whole Foods and Target, and the brand was making significant headway in travel retail stores. That year, Biena also completed an $8 million Series B funding round and launched an innovative line of chickpea puffs that helped establish the company as a snacking platform. 

The pandemic, however, forced founder Poorvi Patodia to adjust its growth strategy. Biena was faced with declining margins and retail channels that were once promising but now unprofitable. Patodia had to make, in her words, "risky decisions."

Biena may have changed course, but its focus on financial fundamentals and mainstream consumer appeal helped the brand remain on a sustainable and long-term growth path.

In this episode, Poorvi talks about how Biena navigated the challenging period and how a "build to win" philosophy influenced key decisions during the process. She also defines and explains the value of "true differentiation," why the company is pursuing a dual platform strategy and shares her take on when founders should raise capital and how to identify distributors with aligned values.

Show notes:

0:35: Poorvi Patodia, Founder & CEO, Biena — Poorvi talks about judging a pitch slam hosted by Naturally New England, Biena's unexpected appearance in a Kristen Bell-led TV show, and why her family keeps her grounded amid the pressures of operating a food business. She also offers her take on PepsiCo's acquisition of Siete and how differentiated brand attributes and mainstream appeal have been key to its success. Poorvi also discusses why Biena re-evaluated every approach and strategy associated with the business during a challenging time for the brand, the data and consumer insights that informed a new platform strategy, and why the company's chip line is focused on functionality and calories versus ingredients. She also explains the importance of testing and learning in small ways, having enough cash on hand and why founders shouldn't worry about margin when choosing a distribution partner.

Brands in this episode: Biena, Siete, RXBAR, David

How do U.K. CPG brands compare to their U.S. counterparts? How do the two markets differ? On the ground in London, the hosts discuss their experience at last week's Cheers! The Drinks Summit event and highlight innovative snacks and beverages they encountered at visits to local retail chains and specialty stores.

Show notes:

0:25: What Day Is It? Possessive Peeve. Jacqui x Ox Heart. Club Soda. Irony, Sir. Magnesium FTW. Cosmo John. The Nuances & Inspiration. – Jet lag and full days make the hosts bleary-eyed, but they are somehow upbeat and alert. Ray questions the name of a well-known U.K.-based  grocery retailers before the hosts discuss notable drink brands and categories, including non-alcoholic analogs, magnesium waters, bottle soups and gut-health sodas. They also talk about the bustling Taste Radio meetup at The Lucky Saint pub and what U.S. brand owners can glean from business strategies of U.K.-based founders. The hosts also talk about BevNET's upcoming live events and why "Ray Latif Live" is in the works.

Brands in this episode: Trip, Quorn, Moju, Innocent Drinks, ISH, The Root Co., Vacay, OHMG, Better You, Bonbuz, Ghia, Little Saints, De Soi, Kettle & Fire, Re:Nourish, Brink, Whitebox Cocktails, Olipop, Poppi, Living Things, Minor Figures, Fibe, Belly Dance, Feisty Soda, Barcode, Lucky Saint, Dash Water, Doughlicious, Buff Bake, Knack-Snacks

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders fromStatesman Marinades, Harlem Baking Company, Häppy Candy, OKO and Sun Ghee.

In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host isRifle Hughes, the co-founder of Integral CPG. He 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.

How do you top a $600 million exit? If you're Peter Rahal, you aim for one that's four times bigger. Anything less, he says, would be a failure. 

Peter is one of the co-founders of RXBAR, a platform brand of clean ingredient protein snacks created in 2013. Four years after the brand's debut, it was acquired by Kellogg for the aforementioned nine figure sum.

Earlier this year, Peter launched David, which is positioned as "a rigorously perfected protein bar." Each bar contains 28g protein, 150 calories, and 0g sugar and is described as containing the most protein per calorie of any brand in the bar category. The products are sold direct-to-consumer for $15 for a 4-pack of each flavor, which include Blueberry Pie, Chocolate Chip Cookie Dough, Double Fudge Brownie, and Cake Batter.

In August the company announced a $10 million seed funding round, led by Peter and including Valor Siren Ventures along with longevity expert and bestselling author Dr. Peter Attia and Stanford neuroscientist and podcast host Andrew Huberman. 

In an interview framed as a series of true or false questions, Peter discusses his obsessive work ethic and leadership style and reflects on the business strategy and decisions that helped RXBAR scale rapidly, including the impact of investing in high quality packaging design and customer service. He talks about how to create "the best business strategy" and what he means when he says that happiness is "irrelevant."

Show notes:

0:35: Peter Rahal, Co-Founder, RXBAR & David – Peter explains why, despite having an introverted personality, he tries to be visible and accessible as a founder, whether he's become comfortable with success and why he doesn't necessarily believe that RXBAR's success has to do with time and place. He also discusses his disdain for vacations, why he's a proponent of "servant leadership," why great packaging is the best form of marketing and why investment in customer service will always pay off. Peter also talks about why founders should strive to create accessible and affordable food and why they have to place a target on the bestselling brand in their brand's category and why his investment strategy hinges on a founder's tenacity and mindset.

Brands in this episode: RXBAR, David

With Taste Radio's London meetups on the horizon, the hosts have their say on trendy brands, new products and the coming crush of seasonal LTOs. They share their respective takes on David, the high-profile protein bar brand launched by RXBAR co-founder Peter Rahal and whether decaf coffee is about to take off. They also get giddy about green cocktails and a record-breaking advent calendar.

Show notes:

0:25: A "Man Cold"? An English Itinerary. Let's Eat David. Welcome Back, Pop. TUR-meric. Jacqui's X-Mas Gift. – John is recovering from a sniffle, but still well enough to take a cross-country day trip. Ray gives a rundown of the hosts' London plans. The Newton crew samples David bars and everyone weighs in on the brand's positioning and potential. Ray congratulates an industry veteran on a "perfect" gig before Mike talks about a turmeric-centric beverage brand and its upcoming package refresh. Jacqui digs on caffeine-free coffee and coffee alternatives and John breaks out an unusual RTD cocktail, while Ray praises Straightaway Cocktails' latest opus.

Brands in this episode: Lucky Saint, Trip, Dash, Doughlicious, David, RXBAR, Lemon Perfect, Vita Coco, Jagermeister, Red Bull, Golden Tiger, BodyArmor, Celsius, Olipop, Mud/Wtr, Ryze, Cuppa, Explorer Cold Brew, Gardenista, Nurri, Fancypants, Straightaway Cocktails

For the first 65 years of its existence, Maker's Mark had no innovation department.

The legacy whiskey brand, known for its red wax coated bottle necks and premium, yet approachable, bourbon, had long focused on quality and consistency in favor of new product development.

The spirits industry, however, is evolving. Consumers are placing greater value on innovative concepts and embracing creative offerings. Meanwhile, Gen Z drinkers are consuming less alcohol than previous generations, but also emphasizing premium experiences when they imbibe.

To meet the demands of equally important consumer groups – loyal Maker's Mark customers and modern drinkers new to the brand – the company tasked Beth Buckner, the brand's senior manager of innovation and blending, and Blake Layfield, its senior director and head of innovation, blending and quality, with the stewardship of the bourbon's coveted taste profile and creation of products that will attract novel interest.

We sat down with Beth and Blake for an interview that explores their roles and responsibilities and how the standards set by Maker's Mark founder Bill Samuels, Sr. are integral to new product development. As part of our conversation, they discuss a common misconception about science and spirits, how a "taste vision" is the foundation for everything they do at Maker's Mark and why they eschew trendy concepts in favor of nuanced expressions of the bourbon.

Show notes:

0:35: Beth Buckner and Blake Layfield, Maker's Mark – Beth and Blake talk about their respective educations and work at Maker's Mark and how they align the chemistry of distillation and aging with the subjective and sensorial aspects of producing bourbon. They also discuss how the distillery's "taste vision" influences their work as product developers and quality control professionals and how much  latitude they give themselves if and when they want to veer slightly away from that vision. Beth and Blake also explain where they draw inspiration from; how they are empowered to innovate while incorporating the perspective of the distilling, marketing and sales teams; how trends and consumer behavior factor into their purview and how they are making their own mark at Maker's Mark.

Brands in this episode: Maker's Mark, Jack Daniel's, Coca-Cola

What is the impact of PepsiCo's $1.2 billion acquisition of Siete Foods on emerging food and beverage brands? Will the deal entice investors to make more bets on new and innovative concepts? Will everyday Americans benefit from the deal? Lots of questions, and the hosts answer them all. 

They also discuss upcoming Taste Radio meetups in London (and how to register for them), a budding partnership between nutritional supplement brand AG1 and Starbucks and sample several new products, including an olive-oil-infused granola, royally-named pretzel bites and "super" non-alcoholic aperitivo.

Show notes:

0:25: Ray's Intro Voice. What A Trip. Siete Stuns. Haters Be Gone. Green Juice, Redux. King Me. Good To See You Peepal. – The episode opens with a misunderstanding about the U.K and Great Britain and an invitation to our English- and European-based friends and colleagues. The hosts also dive into the PepsiCo/Siete deal and why most are praising the soda and snack giant's acquisition of the Mexican-American food brand, while others are greeting the news with a mild amount of skepticism. They also unpack Starbucks' test of AG1-infused beverages, and sample a Graza/RIND collaboration, an NYC classic made for modern times, a 70's themed drink and a coffee made for active consumers.

Brands in this episode: Trip, Dash, King's Hawaiian, Casamara Club Superclasico, RIND, Graza, Aura Bora, Throne Sport Coffee, Peepal People

Jeff Church knows the highs and lows of brand-building like few do. 

A serial entrepreneur, Jeff co-founded cold-pressed juice pioneer Suja and led its development to a $100 million brand. Jeff also lost over $4 million of his own money in Rowdy Energy, a now defunct energy drink challenger he co-founded with NASCAR driver Kyle Busch.

Jeff's experience and perspective on how brands succeed – and the reason they don't – is why we asked him to join us for a live interview as part of an industry networking event in San Diego hosted by BevNET and Taste Radio on Sept. 25.

As part of an expansive conversation, Jeff spoke about how he navigated Suja's early development and rapid growth and what he believes was the most impactful decision in determining the brand's success. He also discussed the failure of Rowdy Energy, which launched in 2020 and shut down less than four years later. 

Jeff, who currently leads an accelerator program for emerging brands, also shared his take on the current landscape for early-stage food and beverage companies, weighing in on the value of innovation, high quality package design, profitability and staffing.

Show notes:

0:35: Jeff Church, Co-Founder & Former CEO, Suja – Jeff chats about his background in the beverage industry and why he has focused on building and working with startups. He also talks about the most challenging aspect of operating a food or beverage brand in the first two years of its development, why it's critical to "over communicate" with family members about the hardships of entrepreneurship and why he crafts a business strategy by "starting from where you want to get to and working backwards." He also talks about how skill sets of a brand founder are significantly different from that of a brand manager and why he encourages a "fake it till you make it" mindset. Jeff also discusses the problems that led to Rowdy Energy's demise and why he believes that success is 25% luck and timing, before he answers a series of true or false questions related to early-stage entrepreneurship.

Brands in this episode: Suja, Rowdy Energy, Blueprint, Evolution Fresh, Pop & Bottle

The gang's all here… in San Diego. The hosts convene at BevNET's west coast office where they talk about how Fly By Jing nailed its foray into a popular food category and also highlight the debut of a convenient ethnic comfort food brand and Olipop's upgrade on a legacy soda flavor.

Show notes:

0:25: "You Know Things." Saucy Stains. - Jacqui kicks things off with her favorite daily affirmations, before Mike explains why food prep got the best of his outfit. The hosts fork and slurp Fly By Jing's new chili crisp noodles and John explains why he is particularly impressed with the brand extension. They also sip on and praise a new instant matzo ball soup and follow up with a sampling of a better-for-you soda in the style of Mountain Dew. Ray highlights a recently announced speaker at the upcoming NOSH Live event in December and talks about its sister shows, BevNET Live and Brewbound Live, before the hosts discuss a new job for a prominent Linkedin personality.

Brands in this episode: Fly By Jing, immi, Omsom, Olipop, Nooish, Mountain Dew, Chobani, Avvika, Aloha, Iwon Organic 

How do you convince investors to bet over $100 million on your innovative beverage company? If you're Matt Roberts, you start by making them a great cup of coffee.

Matt is the founder of Cometeer Coffee, which markets innovative frozen coffee capsules crafted using premium coffee beans sourced from leading specialty roasters. The single-serve capsules can be used to make hot or cold coffee, and are produced using a proprietary process in which fresh beans are ground, brewed and flash-frozen to preserve flavors and aromas. 

Launched in 2015, Cometeer was developed in partnership with coffee industry legend George Howell, who believes that the brand "will do for coffee what the bottle did for wine." He's not alone in his lofty expectations for the Massachusetts-based company, which has raised venture capital funding from coffee and tech heavyweights, including the founder of Keurig Green Mountain, the former president of Nespresso and lead investors in Blue Bottle Coffee, among others.

Cometeer has built a thriving direct-to-consumer business and is gradually expanding distribution to brick-and-mortar retailers. The brand is currently available in over 500 stores nationwide including Sprouts, Central Market, New Season, and Gelson's.

In the following interview, I spoke with Matt about how he identified the opportunity to disrupt the instant coffee category by delivering a high quality drinking experience, how Cometeer has crafted an effective consumer education strategy and how his constant desire to learn more has helped him become a better leader.

Show notes:

0:35: Matt Roberts, Founder & CEO, Cometeer Coffee – Matt chats about growing up and launching Cometeer in Massachusetts, why the company is based in Gloucester and the city's history as "Freezetown USA." He also talks about the science and process behind Cometeer and why "brew tech" is the company's stock in trade, what he considers to be the company's "moat" and who its' primary competitors are, and gives a brief, but informative, explanation as to how the company captures and preserves coffee at its peak form. He also discusses how scientific validation of the company's processing methods attracted tech and consumer brand investors, why education and trial remains Cometeer's biggest challenge, and its plans to create a mainstream offering. Matt also talks about Cometeer's relationship with roasting partners and coffee farmers, why he's bullish on climate-resistant coffee crops, how "the extended coffee TED talk" and the success of Nespresso have been effective in attracting new investors and how he talks to them about potential M&A deals, and how podcasts (like this one) have been instrumental in his personal education about business and leadership.

Brands in this episode: Cometeer Coffee, Blue Bottle, George Howell, Starbucks, Dunkin Donuts, James Hoffman, Onyx Coffee, Nespresso

When worlds collide, do consumers benefit? The hosts weigh in on Lunchly, the much hyped new Lunchables competitor launched by uber influencers and entrepreneurs Mr. Beast, Logan Paul and KSI. They also highlight unusual collaborations between fashion and consumer brands, and reach for healthy soups and shots.

Show notes:

0:25: LOUIE-ville? Church Time. The Kids Are Not Alright. Breakfast Totes. Maker's Mahk. The Perfect Collab. – Ray returns from Kentucky and gets schooled at home, before the hosts highlight the Taste Radio Meetup on September 25 and an interview with serial entrepreneur Jeff Church at the event. They then turn their attention to Lunchly and whether the brand's positioning as a healthier alternative to Lunchables holds water. Ray also reports on his experience visiting the Maker's Mark distillery and the launch of the bourbon brand's new cellar aged expression; Jacqui praises Heyday's new soups; and the Newton-based hosts munch on a new line of crunchy, spicy cookies and sip on cold-pressed juice shots and guayusa-infused energy drinks.

Brands in this episode: Suja, Lunchly, Prime, Feastables, Jimmy Dean, Klondike, Good Humor, Popsicle, Maker's Mark, Momofuku, Sunnie, Lunchables, Milk Bar, Momofuku, Heyday Canning, Sofresco, Ability Energy

Kaveh Zamanian is a cool customer. 

The founder of Rabbit Hole Distillery, Kaveh's relaxed personality is immediately apparent. That's not to say that he hasn't felt the anxiety and strain of building a brand. As he tells it, Kaveh had spent many nights on his knees "praying to whoever would listen" that his vision for Rabbit Hole would come to fruition.

A former clinical psychologist, Kaveh launched Rabbit Hole in 2012. The distillery's name is derived from Kaveh's "passionate descent into the practice of distilling fine spirits," specifically rye and bourbon. The whiskey is produced in small batches at Rabbit Hole's state-of-the-art  55,000-square-foot distillery in Louisville, Kentucky, and presented in four core expressions along with the brand's innovative Founder's Collection series.

In 2019, French spirits giant Pernod Ricard acquired a majority stake in Rabbit Hole for an undisclosed price. The deal accelerated the brand's U.S. distribution and helped it expand internationally. Kaveh has continued to helm Rabbit Hole and added a new title – Chief Whiskey Officer at Pernod – in the process.  

In this episode, Kaveh talks about how his passion for whiskey became an entrepreneurial journey, how he assembled a team of industry veterans early into the development of the company and why he credits a strong support network as key to his career transition. He also talks about pitching 1,000 investors over the course of two years and how he got 110 to say "yes," and his current work developing new products and brands, including Mary Dowling Bourbon and Mash & Mallow Whiskey.

Show notes:

0:35: Kaveh Zamanian, Founder, Rabbit Hole Distillery – Kaveh speaks with Taste Radio editor Ray Latif about the Nulu neighborhood of Louisville, where Rabbit Hole is based, the construction and capacity of of its distillery and how his love of wine impacted his foray into whiskey. Kaveh also talks about the bourbon industry's renaissance over the past decade and how distilling talent, if not funding, was plentiful; why he felt it was important to maintain his job in psychology early into the development of Rabbit Hole; and why he credits a strong support network as key to his career transition. He also explains why building a facility that matched his ambition was critical to his vision for Rabbit Hole, how the company forecasted demand and its capacity for contracting distilling and how he convinced investors with no experience in the spirits industry to back the company. Kaveh also talks about managing anxiety, the key elements of Rabbit Hole's brand architecture, how he considered an exit strategy while building the company and which decisions he regrets most over the past decade.

Brands in this episode: Rabbit Hole Distillery, Maker's Mark, Woodford Reserve, Wild Turkey, Nantucket Nectars, Culture Pop, Bardstown Bourbon

It's another drag for canna-brands. The hosts discuss an emergency regulation in California that would remove food and beverage brands containing hemp-derived THC from stores in the state. They also wonder about the runway for a trendy flavor and highlight several new and unusual products.

Show notes:

0:25: Wine Under A Bridge. London Via San Diego. Explosive Ranch. Is It 1991? Dumplings & Drinks. – We get a debrief from John on his adventures in Copenhagen including sipping natural wine in a rather odd location and perhaps a bit of buyer's remorse. The hosts discuss their upcoming travel to California and England and invite listeners to meet up in both places. They also talk about everything bagel seasoning's 15 minutes of fame and present ranch dressing in a less-than-pleasant light. Mike gets mad about Governor Newsom's recent regulation and John breaks down the impact of the politician's actions. They also chat about Ghia's latest opus, a spicy ramen collaboration and a unique RTD latte.

Brands in this episode: The Laughing Cow, Coffeemate, Foodware, Ghia, Bonbuz, Little Saints, Dixie Grace's Boiled Peanuts, Bezi, A-Sha, Laurel's, Magna

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders fromStatesman Marinades, Harlem Baking Company, Häppy Candy, OKO and Sun Ghee.

In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host isRifle Hughes, the co-founder of Integral CPG. He 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.

At one point during our conversation with Four Sigmatic founder and CEO Tero Isokauppila, he recounts a story about playing golf with the CEO of a large and well-known U.S. retailer. The executive told Tero that Four Sigmatic wouldn't be successful because of its esoteric brand name.

It's fair to say that the CEO underestimated the trailblazing company.

Founded in 2012, Four Sigmatic pioneered the now thriving category of mushroom-centric food and beverages. The brand markets a platform of organic ground coffee, protein powders, creamers and supplements that are infused with functional fungi, including reishi, lion's mane and chaga. 

Four Sigmatic's flagship mushroom coffee is the leading ground coffee on Amazon, and is the anchor for its significant e-commerce business, which represents more than half of its sales. The brand is also represented at major retail chains, including Walmart, Whole Foods, Target, GNC, Albertsons and The Vitamin Shoppe and generates tens of millions of dollars annually.

In this episode, Tero talks about how his personal background as part of the 13th generation of a Finnish farming family influenced his decision to launch Four Sigmatic, navigating an ahead-of-its-time trend, how he overcame "making every mistake a founder can make," and how the company aligns category insights and innovation.

Show notes:

0:35: Tero Isokauppila, Founder & CEO, Four Sigmatic – Tero and Ray kick things off with a brief chat about Kalsarikännit, a Finnish word with a very strange definition, before the entrepreneur talks about his family's farm, the reason why children generally avoid mushrooms and whether "sigma" will show up more often in Four Sigmatic social posts. Tero also explains how his parents' professions influenced his education and created a foundation for his foray into entrepreneurship, why he says "mushrooms chose me," and how Four Sigmatic addresses consumer skepticism about fungi. He also talks about how the company planned and participated in sampling demos and events early into its development, the impact of sponsoring podcasts in the development of the brand, and how a boom in mushroom-infused food and beverages has affected awareness and misinformation about functional mushrooms. Tero also discusses the evolution of Four Sigmatic's package design and why the brand emphasizes functionality more than it has in the past, why he doesn't believe that great packaging is an indicator of potential success for early-stage brands, and why he views his brand's name as "part of our journey." He also talks about Four Sigmatic's success on e-commerce and why the company needs to evaluate its strategy every 6-12 months, his perspective on investing time and resources on Amazon vs. DTC, why he advises new entrepreneurs that when it comes to product development "just do the one thing," and why he describes category management as "both an art and a science." Tero also explains how Amazon and Whole Foods are creating a synergistic omnichannel platform and talks about his funding strategy as an angel investor and how price and taste influence his perspective.

Brands in this episode: Four Sigmatic, Annie's, Once Upon A Farm

Was Newtopia Now worth a visit? Why are founders flocking to San Diego? Is "Side Hustlers" the new "Shark Tank"? What's going on with instant noodles? And, is drinking pastrami a real thing? All good questions. The hosts have answers.

Show notes:

0:25: Naked + Famous. Sippin' In The CPH. Newtopia FOMO. Meet Up. Reese W. Instant Debate. Deli Drink. – Ray and Mike are back after a two-week hiatus and both praise Jacqui on her hosting skills during their absence. Ray chats about Craven's Scandinavian consumption habits and everyone decides they'll attend the next edition of a new trade show. The hosts also highlight the upcoming Taste Radio Meetup in San Diego on Sept. 25, before Mike talks about a new business pitch television show focused on female founders. Ray busts out a bunch of easy-prep noodles and Jacqui showcases a couple unusual collaborations.

Brands in this episode: Bonbuz, Brune Kitchen, Maruchen, Funyons, immi, Watcharees, Nomad Popcorn, Tru, Driftaway Coffee, Leisure Hydration, Spicewalla

He may be nicknamed "The Beverage Whisperer," but when Ken Sadowsky speaks he's heard loud and clear. 

A longtime industry advisor and investor, Ken is one of the most respected and influential voices in the beverage business.

Ken is currently the executive director of The Northeastern Independent Distributors Association, known as NIDA, a group of wholesalers that operate in states from Maine to Pennsylvania. He's also a senior advisor with Verlivest, the Belgium-based investment holding company founded by the owners of Anheuser-Busch InBev, which holds stakes in Oatly, Vita Coco and Hint Water. Ken is personally invested in and an advisor to several beverage companies including LifeAid, Icelandic Glacial, Recess and Dyla Brands. 

This episode is the third of a trilogy with Ken, who also joined us for conversations in 2016 and 2019. Ken and Taste Radio editor Ray Latif sample drinks representing fast-growing, bleeding-edge and established categories, including better-for-you sodas, cannabis libations, nonalcoholic cocktails, and shots of the juice variety. As they sip their way through a mish-mash of beverages, Ken shares his perspective on trendy concepts, package design, formulation his investment thesis, and successful retail strategies.

Show notes:

0:35: Ken Sadowsky, The Beverage Whisperer – Ken and Ray engage in some Sox talk before they dive into a mass of beverages, foreign and domestic. Ken talks about cutting his teeth back in 1983 and his ability to understand what brands have what it takes to go from "the core consumer to the more consumer" and why he's not bullish on non-nutritive sugar alternatives. They sip on some Chamberlain Coffee and chat about how the cold brew coffee category has morphed and whether non-alcoholic cocktails are – at this point – more sizzle than steak. Ken also explains why he's a fan of entrepreneurs with industry experience and why it's important to be nice to your distributors, before sipping on Olipop's limited-edition Barbie collaboration and sharing his take on the future of better-for-you sodas. He also admits to being an "illegal cannabis consumer" (not really), why you should sample beverages warm, getting retailers to merchandise your brand in two locations and the Catch-22 of fundraising.

Brands in this episode: Mountain Dew, Chamberlain Coffee, Throne Sport Coffee, Vitaminwater, De Soi, Little Saints, Lapo's, Seedlip, Parch, Honest Tea, Prime, Alani Nu, Olipop, Slim Fast, Poppi, Evolution Fresh, Nantucket Nectars, Nixie, Late July, Cape Cod Potato Chips, Milonga, Recess, Magic Cactus, Alldae, Guayaki, Yerbae, Louie Louie, Fhirst, Wunderground's Brain Wash, Califia Farms, Starbucks, Loom, The Turmeric Co., Icelandic Glacial