Brand New Taste

Alana and Lisa MacFarlane are the dynamic twins behind ‘The Gut Stuff', the award-winning brand bringing gut health into the mainstream and educating us about the importance of our body's 'second brain'.Emerging from their Scottish roots, with (self admittedly) less-than-ideal dietary habits, the sisters have gone on to become champions for the power of gut health, redefining what it means to eat well. Their journey began with a landmark twin study in the UK, supervised by none other than  Professor Tim Spector, which was instrumental in uncovering the gut's critical role and its unique intricacies in each and every individual. This episode unpacks their path from unexpected findings about microbiomes to creating a brand that captures the attention of both consumers and industry alike.Alana joins us to discuss the transformation of gut health from a niche scientific topic to a mainstream necessity, emphasising the fundamental role of fibre and how simple dietary tweaks can lead to substantial health benefits. The Gut Stuff have built a community of the world's leading scientists in gut health, dieticians and nutritionists, bringing together their knowledge and disseminating it to the public in digestible and fun formats. Fresh from a global research conference and deep in the throes of gut health research, Alana shares her insights on the future of probiotics and upcoming innovations in gut health.Whether you're a health enthusiast or just curious about the intersection of science and diet, this episode is brimming with insights, engaging stories, and practical tips from one of the twins spearheading the gut health revolution.Find more from The Gut Stuff on their app, their website and their prime-time TV show, ‘Know your Sh*t” on Channel 4. If you enjoy this episode, please consider subscribing. Follow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/ Visit https://www.tastehead.com/ to learn more Follow Alana and Lisa: https://www.linkedin.com/in/lisa-macfarlane-931777112/?originalSubdomain=ukhttps://www.linkedin.com/in/alana-macfarlane-kempner-5904b4173/ The Gut Stuff https://thegutstuff.com/ https://apps.apple.com/gb/app/the-gut-stuff/id6444077201 Brands Mentioned: JKR - https://jkrglobal.com/ Dram and Smoke - https://dramandsmoke.com/ Flo App - https://flo.health/ Peloton - https://www.onepeloton.co.uk/ Gut - Guilia Enders – https://www.waterstones.com/book/gut/giulia-enders/david-shaw/9781911344773 The Diet Myth – Tim Spector - https://www.waterstones.com/book/the-diet-myth/professor-tim-spector/9781474619301 Sophie Medlin - https://www.citydietitians.co.uk/team/sophie-medlin

Segun Akinwoleola, the brain (and muscles) behind The Gym Kitchen, joins Brandt and Micah to spill the beans on crafting meals that pack a tasty and protein-filled punch. Segun is on a mission to reinvent the face of British ready meals, providing consumers with first and foremost a delicious and convenient meal, that is *actually* nutritious and filling. From the early days of the brand concept and trademarking to the strategic manoeuvres that landed The Gym Kitchen in the nation's major retailers, this episode covers it all. Segun reveals the strategies behind building a brand before launch, the importance of community, and how staying true to your vision—even when it means reimagining your product based on feedback—can lead to success in a crowded market.But it's not just about the food. Segun opens up about the broader implications of being a black founder in the food and beverage industry, shedding light on the hurdles and highlighting the need for more representation and support. From confronting stereotypes to pushing for change, his insights offer a candid look at the landscape of entrepreneurship through a diverse lens. Whether you're a budding entrepreneur, a health-conscious eater, or someone interested in the intersection of diversity and business, this episode is packed with valuable lessons, inspirational stories, and the inside scoop on what it takes to build a brand that stands out and stands for something more.If you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.com Follow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/ Visit https://www.tastehead.com/ to learn more Follow Segun:https://www.linkedin.com/in/segun-akinwoleola-a0941530/  https://thegymkitchen.com https://www.instagram.com/thegymkitchen/ Brands Mentioned:The Mind CollectiveLiquid Studio Liquid DeathThe Black Farmer Rory Sutherland - The Ikea EffectTesco Black Action PlanSainsbury's Thrive Strong RootsGym SharkHawksmoorBrand Growth HeroesDiary of a CEOHigh Performance PodcastWill it Make the Boat go Faster? 

A cookie to die for? Certainly a project to die for!Fortunately, no one was ACTUALLY harmed in the making or consuming of these Squid Game Dalgona cookies, as Brandt and the Tastehead team talk us through one of the most exciting, and challenging development projects yet. As the biggest trending show on Netflix of 2023, you can imagine the excitement in the team opening the email brief - to develop and make the actual dalgona cookies to be used in the biggest reality game show ever made, Squid Game: The Challenge. In this episode, Brandt is joined by the team behind bringing the dalgona cookies to the contestant's hands and your screens; Lucy, Tastehead project manager, Eaman, senior development chef and Paddy, junior development chef. Lifting the veil on why the brief was not as straight forward as you might imagine, from the ‘ticking time bomb' of air exposure to the incredible precision required to achieve the desired pass rate for the challenge, the whole show hinged on the honeycomb breaking (or not) right on queue.  With $4.56 million at stake, each of the shapes had to be equally possible to successfully complete to give all of the show's 456 contestants a fair chance to get through.  Having spent months on the project, the Tastehead team left the kitchen smelling of caramel, sugar coated and making honeycomb in their sleep, but at least there was a honeycomb old fashioned waiting for them at the end of it all.  We hope you enjoy this behind the scenes dive in to what it takes to make TV magic happen! If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.com  Follow Brandt and Micah: https://www.linkedin.com/in/brandt-maybury/ https://www.linkedin.com/in/micah-carr-hill-34a91811/  Visit https://www.tastehead.com/ to learn more  To watch the Dalgona Squid Game Episode and see more of Behind the Scenes: https://www.netflix.com/gb/title/81734609  https://www.netflix.com/gb/title/81615540   

William Kendall, the mastermind behind some of Britain's most iconic household food and beverage brands (New Covent Garden Soup Company, Green & Black's, Cawston Press) has a talent for turning small beginnings into remarkable success stories.  Starting out on his family farm in Suffolk, through to studying law, qualifying as a barrister, moving into investment banking then completing an MBA in France, he surprisingly found himself ‘rather unemployable'.   Discovering this, he went full circle, back to his roots in working with food and joined the team at New Covent Garden Soup Company when they were still in their infancy. Building the brand up to a supermarket mainstay, his next mission was to make organic chocolate irresistibly appealing at the pioneering British fair-trade brand, Green & Black's.  Amongst the plethora of roles he holds, he serves as an investor and consultant to a variety of emerging brands as well as chairman of Cawston Press, the British soft drink brand. In this conversation, Micah and William chat through what William sees as key to his success, how he approaches leadership and valuable insights for small brands seeking funding from investors. One thing is for sure, William has a knack for building great brands on the foundations of great products. Join us for this episode where long-time colleagues William and Micah discuss the excitement of launching first-of-their-kind brands defining the industry standards to follow. If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.com  Follow Brandt and Micah: https://www.linkedin.com/in/brandt-maybury/ https://www.linkedin.com/in/micah-carr-hill-34a91811/  Visit https://www.tastehead.com/ to learn more Follow William:https://www.grosvenor.com/about-us/our-people-2e99a4c93c49100fe0bb82bdea5d432a/william-kendallBrands Mentioned  New Covent Garden Soup Company - https://www.newcoventgardensoup.com/  Green & Black's - https://www.greenandblacks.co.uk/  Cawston Press - https://cawstonpress.com/  Bold Bean - https://boldbeanco.com/?gclid=Cj0KCQiAh8OtBhCQARIsAIkWb6-pg_UwFGEYpTibof_TWr4iAEaR9OV-oKI5zet33uES2Fribm8qZ9kaAqqZEALw_wcB  Purdy and Figg - https://purdyandfigg.com/  The Greyhound - https://www.greyhoundpettistree.co.uk/  The Suffolk - https://the-suffolk.co.uk/restaurant/  The Canteen - https://www.oldhospitalhub.co.uk/canteen  Pinch - https://eatpinch.com/ 

While a product's taste may be amazing, if its packaging doesn't grab its target audience, it risks staying unnoticed on the shelf.So, how can you ensure that your packaging is as enticing to the eyes as your product is to the taste buds? The challenge lies in effectively translating the taste and narrative of a product into its visual identity, and often, this connection is overlooked, resulting in lacklustre packaging not speaking to its target consumer.  To address this, we're excited to introduce you to the brand creation experts at BuxtonThreeTwo, Hal Tyler and James Bettinson, also known as the Tastehead brand design partners. With a wealth of experience creating challenger brands from the ground up, they talk us through how to bring truly disruptive brands to life. In order to nail your packaging, first we discuss how critical it is to spend time positioning your brand, carefully understanding who your target consumer is and how they want to be communicated to. Join us as we explore the importance of precise product positioning before diving into the creative process, how working with the development chef allows for design work that pulls taste into the visual realm, and the pivotal role of storytelling in crafting a successful brand.If you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn moreFollow BuxtonThreeTwo:https://www.linkedin.com/in/hal-tyler-683a3387/https://www.linkedin.com/in/james-bettinson-937630158/https://buxtonthreetwo.com/Links Mentioned:David Ogilvy - https://www.ogilvy.com/#work Marty Neumeier - https://www.martyneumeier.com/Rory Sutherland - https://www.linkedin.com/in/rorysutherland/ Black and Decker - https://www.blackanddecker.co.uk/DeWalt - https://www.dewalt.co.uk/ Seabrook crisps - https://www.seabrookcrisps.com/

When approaching a rebrand, understanding your core values and how to communicate them to your consumer is vital. For Isle of Wight Tomatoes, all the amazing work they were doing from pioneering the growth of new, taste-driven tomato varieties to their inherent sustainability credentials was being overlooked. They worked with B&B Studios to look inwards and evolve the former ‘Tomato Stall' brand to the new ‘Isle of Wight Tomatoes', in doing so becoming recognisable as an iconic British producer and supplier that we can now see today. If you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn moreFollow Paul and Isle of Wight Tomatoes:https://www.linkedin.com/in/paul-thomas-41b65338/?originalSubdomain=ukhttps://iowtomatoes.co.uk/https://www.instagram.com/iowtomatoes/?hl=en

Mark Palmer has an incredibly impressive CV in food & beverage, heading up the marketing teams at Burger King, Pret, Green & Black's and now Cawston Press. His journey through the food and beverage industry is a masterclass in adaptability and innovation. From his tenure at the globally renowned quick-service café, Pret A Manger, to founding the UK's fastest-growing ambient juice brand, Cawston Press, and now as an investor nurturing start-up concepts, Mark has accumulated a wealth of wisdom along the way.

With such an iconic name, it's no surprise that James Cadbury is obsessed with chocolate.  As you have probably guessed, James' great-great-Grandfather was one of the brothers that founded the now illustrious Cadbury's brand.  Growing up just down the road from the legendary Bournville site, James had an early fascination with chocolate from a young age. Despite beginning his journey in finance after university, he soon realized that his heart was elsewhere—immersed in the world of chocolate. With a desire to make his mark on the industry and having supported several start ups, James took the plunge, investing his hard-earned savings into his first chocolate venture, Love Cocoa.  While navigating the rollercoaster of start-up life and having great success with his first brand, it also became clear that the nation's growing love for plant-based milk chocolate was growing. With an opportunity to be the first chocolate in the UK market with oat milk, James launched his second brand, HIP. His team developed a product that was a true game-changer to the category, a great-tasting, dairy-free chocolate like the UK had never seen before. It skyrocketed to success and hasn't looked back since.  In this episode, James takes us behind the scenes, sharing the challenges of running two start-up brands, along with the dilemmas of whether to put his name on the packaging and the pros and cons that came with it. He also dives into the critical focus on sustainability for both of his brands, drawing inspiration from his pioneering ancestors. James explains why it was imperative for Hip to breathe new life into the plant-based chocolate category and stand out on the store shelves.If you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn moreFollow James:https://www.linkedin.com/in/cadbury/?originalSubdomain=ukLove Cocoa InstagramHIPInstagramLinks Mentioned:Cadbury - https://www.cadbury.co.uk/Property Moose - https://propertymoose.co.uk/Hotel Chocolat - https://www.hotelchocolat.comTony's - https://tonyschocolonely.com/uk/enDragons Den (James Cadbury Episode) - YouTubeMidday Squares - https://www.middaysquares.com/Shoe Dog - https://www.waterstones.com/book/shoe-dog/phil-knight/Kind Bag -  https://www.kindbag.co

Starting a new food or beverage brand can be a daunting task, especially if you have limited experience in the industry. For Zara, founder of Pukpip, this was very much the case, with a background in marketing, she had to quickly pivot into sales to get Pukpip through the door of some of the UK's iconic high street retailers. In this clip, Zara talks us through why actually, knowing what she does now, she sees her then narrow insight as a good thing. If you enjoy this best bite, please consider listening to the full episode.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn moreFollow Zara: https://www.linkedin.com/in/zara-godfrey-n%C3%A9e-gugen-%F0%9F%8D%8C%F0%9F%8D%AB-26051723/https://pukpip.com/https://www.instagram.com/hellopukpip/

Transforming a commodity food item into a thriving brand is no easy feat, so to see the success that Isle of Wight Tomatoes has had starting from their humble beginnings is all the more impressive

In this Best Bite, Mairi and Eliza from Mergulo, plant-based butter, talk us through their journey of getting listed in to Whole Foods, Planet Organic and over 400 Holland & Barrett stores. The share anecdotes and tips from their experience and learning of going from farmers markets in to these retailer chains. If you enjoy this best bite, please consider listening to the full episode.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn moreFollow Mairi:https://www.linkedin.com/in/mairi-hilleary-0a4bba108/?originalSubdomain=ukhttps://www.instagram.com/mergulobutter/

Creating a vegan butter that actually tastes amazing is no small feat, especially when you're committed to using natural whole food ingredients. But guess what? Mairi Hilleary of Mergulo has cracked the code!  Now, with listings on the high street at the likes of Whole Foods, Planet Organic, Holland and Barrett, and a host of independent grocers and delis, Mergulo Butter is proving that putting taste first in food product development is the secret sauce to winning over both consumers and stockists, whether they're vegan or not.  Mairi first reached out to Brand and Micah in the early days of Tastehead, and she joins the guys on the podcast (along with her sister and COO, Eliza) to spill the beans on the journey of bringing Mergulo to life. From crafting each block of butter by hand to expanding to more stockists and, hopefully, more mouth-watering flavours, Mairi and Eliza have taken Mergulo to new heights from their East London base. Mairi walks us through the lightbulb moment when the idea of 'creating a game-changing vegan butter that even non-vegans crave' struck her. She dove headfirst into recipe development, drawing on her Ballymaloe training to craft something truly delicious.  Launching a new contender in a well-established food category is never easy, but in this conversation, Mairi and Eliza share some invaluable lessons they've learned about securing that first listing and staying firmly on the map.Timestamps:00:44 Introducing Mergulo02:14 Developing the Recipe04:00 The Strengths of Working with Friends and Family06:37 Making Vegan Butter as Non-Vegans09:50 Founder's Story13:22 Mergulo's Biggest Challenge16:14 Core Values20:01 Behind the Name ‘Mergulo'21:40 Versatility (Not Just a Spread)23:22 Journey from Food Markets to 485 Holland & Barrett Stores27:17 The Benefits of Sampling30:43 The Future of Mergulo31:48 Mergulo's 5 Top Tips for Start-Ups34:56 Wrap Up Questions and Recommendations If you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn moreFollow Mairi:https://www.linkedin.com/in/mairi-hilleary-0a4bba108/?originalSubdomain=ukhttps://www.instagram.com/mergulobutter/Links Mentioned:Bread and Jam Festival - https://www.breadandjamfest.com/The Food Hub - https://www.facebook.com/groups/thefoodhubforum/Acme Fire Cult - https://www.acmefirecult.com/Ombra - https://www.ombrabar.restaurant/Wells Street Kitchen - https://www.instagram.com/wellstreetkitchen/?hl=enHow To Fail - https://podcasts.apple.com/gb/podcast/how-to-fail-with-elizabeth-day/id1407451189

The government imposed Sugar Levy that came into effect in 2018 changed the face of the sugar-sweetened soft drinks dramatically. Drinks that used added sugar and hit a sugar content of 5% or over would have to pay 18p per litre of drink, and 24p if they surmounted 8%. Listen to Micah talk about how how most brand responded to this, and the reason Cawston Press chose the route that they did.If you enjoy this best bite, please consider listening to the full episode.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more

In this episode the guys are spilling the beans (and a little sauce) on the most common mistakes that they see time and again from new food and drinks brands entering the industry.  Brandt and Micah have seen it all – from the good, the bad, to the downright bizarre – and they're here to share their stories and wisdom from the front lines of product development and brand building. Whether you're grappling with the intricacies of new ingredient legislation, refining your product concept, or strategizing your launch, this episode has you covered. Brandt and Micah have clocked in hours perfecting flavours, dealt with more regulations than they'd care to admit, and survived factory trials that could make your head spin. From trying to please everyone (spoiler: you can't) to underestimating timelines (it always takes longer than you think), they've got the inside scoop. Plus, they'll serve up advice on everything from supplier negotiations to making sure your product and brand are a match made in heaven.Timestamps:00:00 Introduction03:44 Trying to be Everything to Everyone 06:32 Don't be too Fixed to Anything 08:39 Don't be too Pushy with Manufacturers or Suppliers 12:15 Thinking about the Costs Early On15:20 Underestimating Timelines 18:09 Don't Always Just Follow the Heard21:56 Looking into the Legislation before you get Started23:52 Don't make too many Assumptions 26:21 Understanding the Relationship between the Product and Brand27:51 Product Developers need to be Present at the Trial 30:50 Always have a Timeline (Stay Flexible)33:03 The Novel Foods List35:38 The Final Development recipe not being the recipe that comes out of the factory 37:56 Don't Launch with too many SKUsIf you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more

In today's episode, we're catching up with Zara Godfrey, the powerhouse behind Pupkip. In the few short months since its launch, Pupkip's chocolate-dipped frozen bananas have turned into a must-have, so much so that they've got a dedicated following. A single weekend had 14,000 people lining up outside Whole Foods just for a taste. Not content with just conquering the UK, Pupkip is already making a splash in Dubai too.The Tastehead team had the pleasure of working on the product development with Zara (with many an hour spent on Zoom calls with the factory in Ecuador) to perfect the trio of flavours that have become the hallmark of Pupkip's range. And it's paid off; Zara's relentless attention to detail and top-notch standards have not only made the bananas taste amazing but also earned them a coveted Great Taste Award in their first year on the market.Join Brandt and Micah as they discuss the brand's journey with Zara, exploring the nitty-gritty of developing the products and tackling a multitude of challenges that came up along the way. They'll dig into what it's like to introduce a frozen snacking product to a discerning UK market, unveil the complexities of imports from Ecuador, and the hoops that had to be jumped through to make it all happen. Zara will also spill the beans on the bumps in the road they faced and the game-changing strategies that helped them succeed.If you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn moreFollow Zara:https://www.linkedin.com/in/zara-godfrey-n%C3%A9e-gugen-%F0%9F%8D%8C%F0%9F%8D%AB-26051723/https://pukpip.com/Find Pukpip at:UK:https://pukpip.com/find-ushttps://vegankind.com/o/pukpip-organisationDubai:https://www.kibsons.com/en/shopping/search?searchText=pukpiphttps://www.spinneys.com/en-ae/search/?q=pukpipLinks mentioned:Koji, Parsons Green - https://koji.restaurant/ Gola, Fulham - https://gola.london/ Freak Scene, Parsons Green - https://www.freakscenerestaurants.com/Diary of a CEO - https://open.spotify.com/show/7iQXmUT7XGuZSzAMjoNWlX?si=4b63b077f4a244dbHow I Built This - https://open.spotify.com/show/6E709HRH7XaiZrMfgtNCun

In a special role reversal, Micah Carr-Hill, normally a co-host of the podcast, joins Brandt as a guest to discuss his role as Head of Taste at Cawston Press. This episode also marks a milestone as it's the first to include video recording, with Micah serving as the guinea pig to test the recording setup (thanks, Micah) which can now be found on our YouTube channel, linked below. We'd love for you to check it out and leave a comment on the video! Micah shares his journey from his early days at Green & Black's to his current position at Cawston Press, a brand celebrated for its commitment to natural ingredients and exceptional taste. The episode delves deep into the intricacies of flavour development, balancing mainstream appeal with niche ingredients, and the importance of cost considerations, especially when dealing with premium products.Micah offers his top five tips for anyone looking to start or grow a soft drinks brand in 2023, emphasising the need for a well-thought-out packaging strategy and clear messaging. From the challenges of large-scale manufacturing to the nuances of flavour development, this episode is packed with insights that will benefit anyone in the food and beverage industry. Tune in to hear what's next for Cawston Press and why both Brandt and Micah are eagerly anticipating the culinary delights of autumn.If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.com Links Mentioned:Cawston Press - https://cawstonpress.com/ Harold McGee, on Food and Cooking - https://www.wob.com/en-gb/books/harold-mcgee/mcgee-on-food-and-cooking-an-encyclopedia-of-kitchen-science-history-and-culture/9780340831496?cq_src=google_ads&cq_cmp=18075688485&cq_con=&cq_med=pla&cq_plac=&cq_net=x&gclid=Cj0KCQjw7JOpBhCfARIsAL3bobflvAciT-K3pYhLyDM7Ojj0odMWoaPjjx6Z9tGSeSROVqeiK_TidiMaArxaEALw_wcB#GOR003701985 Tim Spector, Diet Myth - https://www.waterstones.com/book/the-diet-myth/professor-tim-spector/9781474619301 Tim Spector, Food for Life - https://www.waterstones.com/book/food-for-life/tim-spector/9781787330498 Zoe - https://zoe.com/ Noize - https://www.noize-restaurant.co.uk/ Hedone (closed) - https://www.instagram.com/hedonelondon/?hl=en&img_index=1Dastaan - https://dastaan.co.uk/ Follow Brandt and Micah: https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more

This episode is an interview with Joe Woolf, co-founder of the vegan gummy brand, Tasty Mates. Joe and Nick were early clients at Tastehead, back in 2019, when they reached out to Brandt and Micah for help in developing a new range of gummies that were plant-based, naturally delicious, and part of a brand that existed to make a positive impact in the world and the idea of us all looking after our mates.The brand is now listed across the UK, USA, Canada and Australia by the end of the year, selling over 100,000 units every month. Not bad for a brand that launched at the start of the global pandemic. In this episode, Brandt and Joe talk through the strategy and struggles of securing the all-important first round of investment and the tireless work that goes into to the launch of a start-up food brand. They discuss the hard graft that the Joe and Nick went through setting up and producing themselves from their commercial kitchen and navigating the leap into large-scale manufacturing. The success doesn't even stop at their launch into the USA, as they finish up by touching on what's next in the pipeline for Tasty Mates, which doesn't seem to be slowing any time soon!  If you enjoy this episode, please consider subscribing.  If you have any suggestions for future episode topics, please email them to hello@tastehead.com  Find Joe and Tasty Mates at:https://www.tastymates.co.uk/ https://www.instagram.com/tastymates/?hl=en https://www.linkedin.com/in/joe-woolf-1a3514114/ https://www.ocado.com/browse?filters=tasty-mates-333142  Links Mentioned: https://aquakyoto.co.uk/ https://www.waterstones.com/book/shoe-dog/phil-knight/9781471146725 https://www.waterstones.com/book/do-the-kind-thing/daniel-lubetzky/9780553393248  Follow Brandt and Micah: https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/ Visit https://www.tastehead.com/ to learn more.     

This episode is an interview with Biff, the co-founder of Biff's Plant Shack. Biff and Brandt have been friends since their days spent flipping burgers at McDonald's as teenagers. Now, over 20 years later, they discuss how those formative years have shaped their careers, especially the plant-based entrepreneurial journey that Biff has been on since. Whilst still obsessed with fast food, he's now the Co-founder (alongside his wife, Christa) and namesake of the successful vegan junk food brand, Biff's. One of the first brands to bring jackfruit to the UK in the form of faux chicken wings, Biff's has been taking street food, food service and retail by storm since 2017, with disruptive, delicious plant-based innovations such as the first-to-market 'sugarcane bone' for their Crispy Fried Jackfruit Wingz.In this episode, Biff and Brandt delve into the world of plant-based junk food, exploring the gap in the market that Biff discovered through his love of food and how it fuelled his success. They cover the span of Biff's journey as a brand, starting as a street food stall, entering the food delivery scene and their latest learnings and challenges of moving into FMCG retail. Biff also shares his top 5 tips for starting your own successful vegan brand in 2023.Note: this episode was recorded back in September 2022.Links Mentioned:Restaurants:Mother, Hackney Wick (now closed): https://www.instagram.com/mother.works/Xi'an Biang Biang Noodles: https://xianbiangbiangnoodles.com/Useful Tools:Street Food Soliloquy, Starting and Running a UK Street Food Business: https://www.amazon.co.uk/Street-Food-Soliloquy-Starting-Business/dp/1511940050Secret Leaders Podcast-  https://www.secretleaders.com/ Black Box Thinking: The Surprising Truth About Success, Matthew Syed - https://www.amazon.co.uk/Black-Box-Thinking-Surprising-Success/dp/1473613779 Street Food USA, Netflix - https://www.netflix.com/gb/title/81249665 Biffs at Sainsbury's - https://www.sainsburys.co.uk/gol-ui/SearchResults/biffs---Find Biff at:Biff's - https://biffs.co Biff's Instagram - https://www.instagram.com/biffs_uk/ ---If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more.

In a lighter episode, inspired by Brandt's recent trip to California, Micah and Brandt compare some of the current trends and attitudes towards food and drink in the US and UK.Brandt discusses how the coffee culture in the US has evolved along with some of the innovations that are currently emerging. They delve into the hot trend of nootropics and adaptogens, examining the validity of their claimed benefits and exploring the scientific evidence supporting their use. Attitudes to sugar and sweeteners are explored, before looking at how we compare on sustainability to our American cousins. They also discuss the growing popularity of seltzers and fermented drinks in the US, some of which are yet to hit UK shores, before finishing with a comparison on UK vs US chocolate, and the reason as to why we probably have such different palates for this much-loved confection.Links to sources and studies mentioned in the episode:Fosse Meadows Examine.com Swaledale butchersCerebelly baby food brandTepache by De La CalleGuittard ChocolateFood hack.comThe Food Lab If you enjoy this episode, please consider subscribing.If you have any questions or suggestions for future episode topics, please email them to hello@tastehead.com.  Follow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more.

This episode is an interview with Pritesh Mody. As the founder of Europe's leading pre-batch and bottled cocktail company, World of Zing, and a regular presenter on Channel 4's Sunday Brunch, Pritesh is renowned as one of the UK's leading drinks experts. Pritesh launched World of Zing in 2014 to bring exciting moments of mixology and cocktail innovation to a wider audience. The Zing team is now responsible for designing and producing cocktails for some of UK's most famous venues, including The Langham Hotel, The Belmond British Pullman, Bill's and Curzon Cinemas.Many people will be familiar with seeing Pritesh on C4's Sunday Brunch, where he is a regular guest presenter and drinks expert, with a real passion for introducing people to new and exciting  flavours.In this episode, Pritesh and Micah talk about how Pritesh became drinks expert, his approach to innovation, the future of the 'low and no alcohol' trend, and the importance of 'conscious consumption'.www.worldofzing.com/www.instagram.com/worldofzing/If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more.

Micah and Brandt discuss all things gut health, and the increasing focus and attention it is receiving in food and beverage products. The conversation covers an introduction to gut health, why it's so important in modern times, new studies and scientific data, current products targeting gut health and what the future holds.Disclaimer: none of the content in this episode is medical advice. Brandt and Micah  share their own experiences, views and opinions without having any medical qualifications. We have listed the sources and studies mentioned in the episode below, if you wish to follow up with your own research.If you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.comLinks to sources and studies mentioned in the episode:https://tim-spector.co.uk/https://www.nhs.uk/live-well/eat-well/digestive-health/https://thegutstuff.com/Probiotics and prebiotics in the elderly:https://pmj.bmj.com/content/80/946/447Study on artificial sweeteners effecting weight gain:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2892765/Probiotic ingredient from Kerry:https://www.kerry.com/products/nutrition-ingredients/prebiotics-and-probiotics/probiotics.htmlEuromonitor Int article on gut health in global demographics:https://www.euromonitor.com/article/the-rise-and-potential-of-gut-healthStudy on inulin supplementation in infant formula:https://pubmed.ncbi.nlm.nih.gov/17215195/NHS advice on allergens during infant weaning:https://www.nhs.uk/start4life/weaning/safe-weaning/food-allergies/Article on the gut microbiome of our ancestors:https://hms.harvard.edu/news/guts-our-ancestorsBrands mentioned in the episode:https://biotifulguthealth.com/https://www.chucklinggoat.co.uk/https://drinkolipop.com/https://bottlebrushferments.com/product/the-red-one/Books mentioned:Spoon-Fed, by Tim Spector:https://www.amazon.co.uk/Spoon-Fed-almost-everything-about-wrong/dp/1787332292Your Brain on Parasites, by Kathleen McAuliffe:https://www.amazon.co.uk/This-Your-Brain-Parasites-Manipulate/dp/0544947258/ref=sr_1_1?crid=118CG6PZIQHSD&keywords=your+brain+on+parasites&qid=1669891686&s=books&sprefix=your+brain+on+para%2Cstripbooks%2C79&sr=1-1Follow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more.

This episode is an interview with Jo Fairley, one of the UK's leading female entrepreneurs, most famously known as the Co-Founder of the premium chocolate brand, Green & Blacks. In this episode, Brandt interviews Jo on the early days of Green & Black's, the role that innovation played in the business, how to grow a premium brand in a recession, and Jo's top 5 tips for entrepreneurs starting a new brand in 2022.Here are some links for the content mentioned in this episode:Jo's website - https://www.josephinefairley.com/Green & Black's website - https://www.greenandblacks.co.uk/The Perfume Society - https://perfumesociety.org/3 star vegetarian restaurant, L'Arpège - https://www.alain-passard.com/en/Conversations of Inspiration podcast - https://holly.co/podcast/If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more.

How do you go about choosing the best flavours for products? When should you stick with the classics, and when should you be a little more creative? Do you even need to add a flavour?Brandt and Micah discuss these questions and more, along with insights in to the surprising best-selling flavour at Cawston Press, some Green & Black's flavours that never made the shelves, and how the matcha flavour trend is evolving.If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more.

Considering that taste is one of the most important factors for any food or beverage product, it's often surprising how little training the decision makers at F&B brands have in this area. In our first episode, Micah and Brandt discuss the difference between taste vs flavour, not-so-supertasters, trigeminal effects and how (and how not) to approach a tasting session.If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more.