Taste Radio

Can a brand built on purpose survive when its mission is put at risk?  The hosts dive into the escalating conflict between Ben & Jerry's and its parent company over funding cuts to the ice cream maker's philanthropic foundation, debating whether a brand so closely tied to a social mission can preserve its identity after acquisition and how the dispute could influence consumer loyalty in an increasingly competitive premium ice cream category.  The discussion also examines how founders should approach purpose-driven branding, with early-stage sparkling water brand Atomico serving as an example of a young company that integrates its mission into its business without overshadowing the product itself.  The hosts also sample and review a variety of emerging products, including South Chicago Packing's Wagyu Beef Tallow Spray, Cozy's refrigerated snack bars made with grass-fed butter, Bakeful's better-for-you brownies, muffins and donuts, MixMix THC beverage stick packs, and Muffits protein mini muffins. Show notes: 0:20: On Tap. Social Scoops No More? Space Age Sparkling Water. Tallow & Butter. Munchin' On Muffins. The hosts preview two upcoming community events: the Taste Radio Chicago Meetup at Pilot Project Brewing on Aug. 13 and a Nombase webinar featuring executives from Goodles and Culture Pop on July 28. They then explore whether a purpose-driven brand can preserve its identity after being acquired, and how changes to its philanthropic commitments could reshape consumer perception. As a counterpoint, they spotlight an emerging functional sparkling water brand that supports STEM education through NASA Space Camp scholarships. Later, Melissa highlights a beefy cooking spray, Ray shares a pair of brands—one making better-for-you yet indulgent snack bars and another reimagining Hostess-style treats for today's consumers. Mike stirs things up with powdered drink mixes, and the episode wraps with a discussion of protein snacks—because, of course, it does. Brands in this episode: Goodles, Culture Pop, Nantucket Nectars, Annie's, Ben & Jerry's, Stonyfield, Jeni's, Van Leeuwens, Salt & Straw, Tillamook, Atomico, Spindrift, South Chicago Packing, COZY, Bakeful, MixMix, Muffits

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Hover, Purple Drop, Atomico, Ola Mate and ChamCham. The founders and operators introduce their brands and share recent company updates and milestones. This week's special co-host is Rebecca Bernard, the founder and CEO of Empire City Brand Builders, a sales and marketing broker focused on growing brands in the New York Metro area. Rebecca 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.

What happens when your biggest growth opportunity threatens the very thing that makes your product special? Heathcote Bakery founder Suzanne Lyon built a devoted following with an ultra-premium chocolate chip cookie made with uncompromising ingredients and a meticulous process. Then came viral demand, endorsements from Oprah and Bobby Flay, and the challenge every founder faces: how do you scale without sacrificing quality? In this episode, Suzanne explains how she's navigating growth, retail expansion and investor interest while keeping craftsmanship at the center of the business. She discusses her commitment to premium ingredients, preservative-free recipes and exceptional quality as demand grows. She also shares how she overcame an early production crisis and why she's carefully choosing retail partners that align with Heathcote's premium positioning. Show notes: 0:20: Suzanne Lyon, Founder & CEO, Heathcote Bakery – Recorded on location at the 2026 Summer Fancy Food Show in New York City, Suzanne Lyon shares how she went from talent agent to founder of Heathcote Bakery, and how a side project became a fast-growing premium cookie brand. She discusses the viral moments, Oprah's Favorite Things and Bobby Flay's endorsement that fueled demand, as well as the challenges of scaling a handmade, preservative-free product while maintaining the quality that sets Heathcote apart. Lyon also explains the brand's premium positioning, retail strategy and production partnership with Buddy Valastro, and why she's focused on building a profitable business before pursuing rapid expansion. She shares her long-term vision for creating an enduring brand without compromising the craftsmanship and consumer trust that have defined Heathcote from the beginning.  Brands in this episode: Heathcote Bakery

CPG's next big ideas often emerge in unexpected places. In this episode, we explore what founders across food and beverage can learn from the rapid rise of hard sodas and hard sports drinks, as alcohol brands borrow from health, wellness and functionality to connect with younger consumers. The Taste Radio team is joined by Brewbound reporter Zoe Licata to discuss why familiar flavors, better-for-you positioning and shifting consumer behaviors are fueling these fast-growing categories—and whether they're poised for long-term success or destined to become another fleeting trend.   They also unpack the surprising split between Costco and Deschutes Brewery, what it reveals about the evolving role of private label and retail strategy, and why Guinness has become one of the world's hottest beer brands by winning over an entirely new generation of drinkers. Show notes: 0:20: Harry Calling. Inspired Imbibing. $40M Is A Crooked Number. Lyte Come Lately. Crafty Costco. – Zoe and John share their experiences of seeing Harry Styles perform at Wembley Stadium and discuss how drinking culture among younger consumers in the U.K. differs from that in the U.S. The conversation explores Gen Z's evolving relationship with alcohol, the pandemic's lasting impact on drinking habits, and how brands are leaning into nostalgia and familiar flavors to connect with legal-age younger consumers. They also examine why alcohol companies are borrowing cues from the better-for-you beverage category, and the marketing challenges of positioning products with wellness-inspired messaging despite alcohol's inherent health limitations. Along the way, they spotlight the surprising rise of alcoholic sports drinks modeled after electrolyte beverages and viral drinking trends like BORGs. The discussion then turns to beer, where the hosts unpack the unexpected end of Costco's long-running private-label partnership with Deschutes Brewery, producer of the retailer's popular Kirkland Signature Helles Lager and Vintage Ale. The episode concludes with a look at Guinness' remarkable resurgence, exploring how the iconic stout has become one of beer's biggest success stories by winning over younger consumers through social media, the viral "Split the G" challenge, and the growing realization that it's lighter, more sessionable, and far more approachable than many first-time drinkers expect. Brands in this episode: Simply, Fresca, Owl's Brew, Bai, Crooked Pop, Poppi, Super Lyte, Surfside, Stateside Hard Seltzer, Gatorade, Spiked Ade, Pedialyte, Electrolit, Hoist, Deschutes, Guinness, Diet Pepsi

He built an eight-figure brand without raising a dollar of outside capital. Now he's sharing exactly how he did it. J.W. reveals the playbook behind one of the adult non-alcoholic category's earliest success stories. He explains why he bet on the sober curious trend years before it became mainstream, how direct-to-consumer sales fueled profitable growth from day one, and why relentless product refinement – not rapid expansion – has been the foundation of the brand's success.  J.W. also discusses customer acquisition, retail strategy, premium pricing and the long-term vision that's guiding Curious Elixirs as it aims to redefine how people drink socially. Show notes: 0:20: JW Wiseman, Founder & CEO, Curious Elixirs – JW shares how his experience owning bars and drinking heavily inspired him to create one of the first premium non-alcoholic cocktail brands. He talks about developing the concept in 2013 and launching in 2015, and how he validated demand through Kickstarter, early consumer feedback and press coverage. JW explains why Curious prioritized profitability, premium pricing and digital marketing early on, how constant product refinement and customer feedback have fueled loyalty, and why focusing on how products make consumers feel has been central to the brand's success. He also discusses building an eight-figure business without outside investment, leveraging DTC data to expand into retail, thoughtfully approaching distribution and channel strategy, and balancing innovation with disciplined focus. He emphasizes Curious Elixirs' long-term mission to make premium non-alcoholic beverages a normal part of social occasions while proving that sustainable growth, strong customer relationships and unwavering product quality can build an enduring brand.  Brands in this episode: Curious Elixirs, LesserEvil, Poppi

AI is rewriting the rules of product discovery, and brands that aren't optimized for algorithms risk becoming invisible. The Taste Radio team explores how AI is reshaping retail and marketing, unpacks a proposed class action lawsuit over protein labeling claims, and explains why early-stage founders should build with mainstream consumers – not just niche audiences – in mind. Show notes: 0:20: Fourth & Over. Don't Let Claude Do All The Work. You Need A Lawyer. Think Big. Ahh, That Was Nice. –  After some lighthearted banter about summer already being over, the team explores how AI is reshaping product discovery. They highlight the growing importance of strong product data, third-party validation, and authentic brand storytelling while warning against overreliance on AI-generated content. They also discuss a proposed lawsuit against The Only Bean over protein claims, examining increased scrutiny around functional nutrition messaging and the need for brands to carefully evaluate packaging claims.  Finally, the team examines the challenge of creating products that are both distinctive and broadly appealing, using TalkBack's spicy shortbread cookies as a case study. They argue that brands seeking mass-market success must balance originality with accessible positioning and clear consumer benefits. Brands in this episode: MadeGood, Bobo's, Waku, Vermouth Mist, Four Loko, The Only Bean, Huel, OWYN, Kodiak, TalkBack, BodyArmor, Daily Crunch, Magic Chocolate, Dr. Bronner's, Maazah, Datefix, Greater Than

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Bakeful, Scoops, Luv & Yum and DOU. The founders and operators introduce their brands and share recent company updates and milestones. This week's special co-host is Tom Spier, the founder and managing partner of BFG Partners, a venture capital firm that holds stakes in Olipop, Graza, Mid-Day Squares, AG and other fast-growing CPG companies. Tom 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.

Most founders want to grow fast. Nima Fotovat says that's exactly how brands get into trouble. In this episode, the MadeGood co-founder explains how a disciplined, long-term approach helped transform the company from a lunchbox solution into one of the world's leading better-for-you snack brands. He discusses why taste – and not MadeGood's allergen-friendly reputation – has always been the brand's greatest competitive advantage and why the company invested in its own manufacturing. Nima also talks about how MadeGood navigated the financial strain of its early years, and why putting employees first during the pandemic ultimately made the business stronger. Show notes: 0:20: Nima Fotovat, Co-Founder, MadeGood – Nima explains how the brand was born from an insight that parents needed snacks that were safe for allergy-sensitive classrooms, nutritious enough to satisfy parents, and delicious enough for kids to actually eat. He discusses launching MadeGood in Canada in 2014 before expanding to the U.S., building the brand around great taste, inclusive snacking, and a disciplined growth strategy that started with farmers markets and the natural channel before expanding nationally. Nima also shares why MadeGood chose to manufacture its own products, the challenges of scaling production and innovation, and how experience, patience, and long-term thinking shaped the company's growth. He reflects on navigating the financial pressures of the early years, developing new products, and balancing consumer insights with entrepreneurial instincts. Finally, Nima explains how MadeGood's purpose-driven culture guided the company through the pandemic, why doing right by employees ultimately strengthened the business, and how the brand plans to grow by reaching more households while remaining focused on quality, affordability, and positive impact.  Brands in this episode: MadeGood

From breakthrough startups to category-defining innovations, the 2026 Summer Fancy Food Show gave the Taste Radio team plenty to talk about. The hosts recap their favorite discoveries from the annual event, highlighting standout brands, globally inspired flavors, premium non-alcoholic beverages, inventive snacks and convenient pantry staples. They also discuss the themes that emerged across the show floor and why this year's event reflected a growing emphasis on quality, creativity and accessible innovation. Show notes: 0:20: Good Show, SFA. Spicy, Convenient, Premium. Get A Kloo. AgRootCulture. – The hosts describe the 2026 Summer Fancy Food Show as one of the most energetic and optimistic editions of the event in recent years and credit organizer Specialty Food Association for embracing emerging brands through startup-focused programming and showcasing several emerging brands that reflect broader industry trends. Ray and Melissa highlight brands that made global flavors more accessible to mainstream consumers, including Indian, Ethiopian, Thai and other international influences across hot sauces, snacks, frozen foods and pantry staples. The hosts also point to continued innovation in convenience, highlighting products such as instant pasta sauces, dried soup and stew mixes, guacamole seasoning packets and premium shelf-stable offerings that combine ease of preparation with high-quality ingredients. The conversation also explores growth in premium non-alcoholic beverages, coffee and tea, with several brands elevating the category through sophisticated flavors, concentrates and upscale packaging. Other notable trends include better-for-you snacks, functional candy, protein-rich dairy products, globally inspired popcorn and chips, and sustainable products rooted in agricultural heritage.  Brands in this episode: Garam Goddess, Nine Pin Cider, Better Bovine, Malai, Chen's, Red Fox Spices, Growie Foods, Yaza Foods, Keya's Snacks, Nomad Snacks, Pastacraft, Guac Shop, NOMMii, Finger Foods Farm, Kloo, Yum Brew, Fortune Coffee, Nomaro, Brica, The Still Bar, Bittermilk,  TofuGo, Cotto, Figa, Atelka, Wandersnacks, Chuh Matcha, Halfday, Awesome Tea

A $7,000 startup. A business that nearly vanished. A brand that's still growing 12 years later.  In this episode, Wandering Bear co-founder and CEO Matt Bachmann shares the hard-earned lessons behind building one of cold brew's original success stories, from surviving the collapse of its office business during the pandemic to reinventing the company through e-commerce and strategic retail expansion.  He also discusses the thinking behind the brand's latest innovations, how to time new product launches, and why staying relentlessly focused on consumers has been the key to long-term growth. Show notes: 0:20: Matt Bachmann, Co-Founder & CEO, Wandering Bear – On location in New York City, Matt talks about how Wandering Bear's original mission of bringing a coffee shop experience into consumers' homes has guided its evolution. He discusses launching the company with a $7,000 investment, pioneering the boxed cold brew format for offices, and navigating the devastating impact of the pandemic by pivoting to a thriving direct-to-consumer business. Matt shares lessons from expanding into retail, the importance of timing product innovation, and how the company's new protein coffee lattes balance premium coffee quality with modern nutrition. He also explains Wandering Bear's approach to retail partnerships, fundraising, and long-term planning, while emphasizing the resilience, passion, and consumer-first mindset that have fueled the brand's sustained growth. Brands in this episode: Wandering Bear

One brand is preparing for a regulatory shakeup. Another just landed in Target with $24 million in fresh capital. The Taste Radio hosts discuss BRĒZ's bet on a future beyond THC, Stars & Honey's leap from DTC success to a nationwide Target launch, and how brands are reinventing Shirley Temples, protein bars, and Rice Krispie treats for a new generation of consumers. Show notes: 0:20: Fancy Talk. Strategizing For A Ban. E-Comm Insights. Why Buy? Shirley A Hot Trend. Aye, Captain. –  Ray highlights the upcoming Summer Fancy Food Show and Taste Radio's Elevator Talk series before the hosts shift to a conversation about the challenges facing cannabis beverage brand BRĒZ. They discuss looming federal regulations that could severely restrict THC products and the company's efforts to expand with non-infused adaptogen beverages. The conversation then turns to protein bar brand Stars & Honey, which secured a nationwide Target launch and a $24 million investment from VMG Partners after spending years refining its direct-to-consumer business. The hosts discuss the brand's growth strategy, product positioning, and the broader appeal of flavor-forward protein bars. They also sample protein bar brand Samsara, praising its South Asian-inspired flavors, clean ingredient profile, and emphasis on taste over traditional nutrition-focused messaging. The hosts then discuss GT's Synergy Shirley Temple kombucha collaboration with Cheribundi, spotlight Lil' Bucks' buckwheat-based snack bars and note the rise of better-for-you alternatives to classic Rice Krispie treats. The episode wraps with a look at Protein Pints' new Protein Pops and a lighthearted farewell to longtime BevNET team member and "Sample Captain" Colin Segrue as he relocates from Boston to the New York area. Brands in this episode: BRĒZ, Stars & Honey, Neutonic, Cann, Trip, Celsius, Olipop, Samsara, Mezcla, MOSH, GT's Living Foods, Cheribundi, Lil' Bucks, BTR Nation, Protein Pints

Most jam brands are built on sugar. Good Good built a business by taking it out. In this episode, Good Good founder and CEO Gardar Stefansson discusses how the Icelandic brand evolved from a struggling stevia startup into a rapidly growing platform of no-added-sugar spreads now sold in approximately 10,000 U.S. stores and 30 countries worldwide.  He shares lessons from scaling across major retailers, navigating pricing and promotions, developing products consumers love, and building a premium brand in an increasingly competitive category. Gardar also explains why packaging is a company's most powerful marketing asset and why getting consumers to try your product remains the key to driving repeat purchases and long-term growth. Show notes: 0:20: Gardar Stefansson, Co-Founder & CEO, Good Good – Gardar discusses the origins of Good Good, which launched in 2016 as a stevia sweetener company before pivoting to a no-added-sugar jam recipe that ultimately became the foundation of the business. He explains how "No Added Sugar" evolved into the brand's core message and describes Good Good's growth strategy as it expanded across retail channels including Whole Foods, Costco, Walmart, and Amazon. Gardar emphasizes the importance of leveraging syndicated retail data, in-store merchandising, promotions, and digital marketing to build awareness and drive trial. He argues that packaging and messaging are a brand's most effective marketing tools, noting that shelf presence is its most valuable real estate. He also discusses Good Good's disciplined approach to innovation, explaining how the company balances consumer demand, retailer expectations, and product quality when developing new products, including peanut butter and chocolate spreads. Throughout the conversation, Gardar highlights a relentless focus on getting consumers to try the product – through sampling, events, and grassroots marketing initiatives – as a key driver of the brand's success. Brands in this episode: Good Good

What if the next billion-dollar brand is hiding in a powder stick, a functional cookie, or a kid's lunchbox? In this episode, the Taste Radio crew breaks down the meteoric rise of hydration brand DryWater, which has expanded from startup to 41,000 retail locations in just over two years. They also spotlight Fields Good, the modern cookie brand launched by Ashley Fields, daughter of the founder of Mrs. Fields, and examine the growing opportunity – and unique challenges – of marketing beverages to kids and families. Show notes: 0:20: Do It Live. Of Myce & Mike. Oxymagic. Oatmeal Raisin, But No Sleep. Opps & Opportunities. – The hosts reflect on the energy and connections that defined BevNET Live NYC 2026, highlighting how face-to-face conversations with founders, suppliers, investors, and industry partners continue to create meaningful opportunities across the beverage industry. They also discuss the emergence of kanna-based beverage brands and preview upcoming events, including the Summer Fancy Food Show and several Taste Radio meetups. The conversation then turns to DryWater, whose grassroots consumer following has helped fuel a remarkable rise from startup to national retail presence. Later, the hosts examine functional cookie startup Fields Good and debate whether consumers will embrace cookies formulated for focus, sleep, and protein. They also explore the challenges and opportunities of developing products that resonate with both parents and kids, from protein-packed oat milk to better-for-you sodas. Brands in this episode: Myce, Innerbloom, Amerytnth, Goldie, Anjali's Cup, DryWater, Fields Good, Cape Cod Chips, Late July Snacks, Nixie Beverage Co., Willa's, Sprite

For 12 years, Jason Wright has been obsessed with one question: Can a protein snack compete with the biggest brands in the chip aisle on taste alone? In this episode, Jason, the founder and CEO of Wilde Snacks, explains how a failed meat-bar business led to a breakthrough innovation, why he spent years building proprietary manufacturing technology, and how Wilde's new Protein Crackers fit into a broader vision for a protein-powered snack platform.  Jason also discusses the value of patient investors, the strategic role of Costco and product sampling in driving trial, and why he believes the future of better-for-you snacks depends on eliminating the compromise between nutrition and indulgence. Show notes: 0:20: Jason Wright, Founder & CEO, Wilde Snacks – Jason reflects on his first appearance on Taste Radio before discussing the years-long effort to develop Wilde's proprietary manufacturing technology and the opening of the company's first production facility in 2021, a move he credits with transforming the brand and fueling sustained growth. He also talks about the launch of Wilde Protein Crackers, the strategic advantages of owning manufacturing, and how patents, specialized equipment, and operational expertise have helped create a formidable competitive moat. Along the way, Jason highlights the role of Costco, Whole Foods, and product sampling in driving consumer trial, while outlining Wilde's ambitions to expand into new protein-based snack formats, including tortilla chips and other innovations. He also emphasizes the importance of patient investors, particularly lead backer Alan Karp, whose long-term support enabled Wilde to pursue an unconventional vision and build the business on its own timeline. Brands in this episode: Wilde Snacks, Epic, Kind, I Can't Believe It's Not Butter, Fritos, Pringles, Quest

What separates the brands that break through from the ones that get left behind? At BevNET Live NYC 2026, founders, retailers, and investors pointed to a common answer: clarity. In this episode, recorded live from the event, the hosts recap key takeaways from day one, including emerging trends in ingestible beauty and why a crystal-clear value proposition is more important than ever. Show notes: 0:20: In The Knick Of Time. Six From The Show'. Next 'Gen Drinks. Clearly Important. – Recorded live on day two of BevNET Live NYC 2026, Ray, John and Melissa reflect on highlights from the event, including strong attendance, engaging networking, and the excitement of the New Beverage Showdown final round, featuring six emerging brands spanning THC beverages, protein water, coffee-cacao blends, non-alcoholic cocktails, juice, and craft soda. The conversation also explores key industry trends discussed at the conference, including the continued rise of protein, creatine, collagen, and ingestible beauty products, as well as what retailers like Whole Foods, Walmart, Wegmans, and The Vitamin Shoppe are looking for in emerging brands. The hosts share insights from presentations by industry leaders including Athletic Brewing co-founder Bill Shufelt and Bai founder Ben Weiss, emphasizing the importance of clear value propositions, consumer engagement, and innovation. The episode closes with gratitude for attendees and an invitation to future BevNET Live events and Taste Radio meetups. Brands in this episode: Dad Grass, Cabu Latte, Dirty Virgo, Lyflo, Umma Juice, Brause, Solstice, Athletic Brewing, Bai, Crooked Pop

What if the secret to winning in CPG wasn't chasing the next trend – but staying focused on simple ingredients, a clear brand promise, and flawless execution? In this episode, Jeff Richards, founder and CEO of plant-based milk brand Mooala, explains how a commitment to organic sourcing, clear positioning, and a disciplined retail strategy helped transform a scrappy startup into one of the category's fastest-growing companies – even as the plant-based industry around it raced to reinvent itself. Show notes: 0:20: Jeff Richards, Founder & CEO, Mooala – Jeff reflects on his participation in BevNET Live's New Beverage Showdown in 2017 and discusses leaving investment banking to pursue an opportunity he saw in almond milk. He talks about Mooala's distinctive organic almond and banana milks and explains how the brand differentiated itself through organic certification, ingredient transparency, and flavor-forward formulations. He opens up about the challenges of educating consumers, refining Mooala's packaging, and adapting its messaging as shopper priorities evolved. He also details the realities of scaling a refrigerated beverage brand, from securing early wins with retailers such as Whole Foods, Costco, H-E-B, and Wegmans to navigating distribution, pricing, and marketing constraints with limited resources. Jeff shares lessons from fundraising, including the risks of raising capital before establishing product-market fit, and reflects on the rise and subsequent correction of the plant-based category. Looking back, he emphasizes the importance of incremental improvement, disciplined innovation, and patience, noting that Mooala's recent success stems from the alignment of strong products, clear brand messaging, organic positioning, and growing consumer demand. Brands in this episode: Mooala, Silk, Blue Diamond, Deep Eddy Vodka, Oatly, Ripple

Can protein be a decadent dessert? David is betting on it. We dig into the brand's new frozen desserts, unpack Smash Foods' $5 million funding round, examine how AI is changing the path to purchase and revisit standout insights from some of Austin's smartest operators. Show notes: 0:20: Pod-Assembly. Pints Delight. Bye, Chia. Claude Picks. Yo Matcha. No Sweat Studio. – While a "sample captain" builds a podium, the hosts preview BevNET Live NYC 2026 before sampling the latest opus from Peter Rahal's David Protein brand: a new line of indulgent frozen desserts (aka ice cream). They turn their attention to Smash Foods' $5 million funding round and what its evolution reveals about the power of simplifying a brand story to fuel growth. They also examine AI's growing influence on product discovery and purchasing decisions, and what that shift could mean for emerging brands competing for consumer attention. The hosts also highlight a new matcha liqueur, a seedy cracker brand and a "brief" collaboration. 27:17: Interviews from Taste Radio's Austin Meetup – Nutrabolt Chief Commercial Officer Jason Cantelli discussed scaling multiple brands while staying relentlessly focused on consumers. Corner Market Communications founder and CEO Megan Kelleher outlined how modern PR can drive tangible business results. NextFoods CEO Marc Seguin reflected on revitalizing GoodBelly, building a strong culture and thinking like an owner at every stage of growth. Bloom SVP of Brand Erica Tam explained how community-building, influencer marketing and retail execution have fueled the brand's rapid rise. Brands in this episode: David Protein, Halo Top, Smash Foods, Protein Pints, Yoshi Matcha Liqueur, Coaqua, Scoops, Mid-Day Squares, Superfoodio, Top Seedz, Old Milwaukee, OOSO, C4, Cheribundi, GoodBelly, Bloom 

"The status quo is in all of our hands," says TRUFF co-founder Nick Guillen — a mindset that has guided the brand since day one. TRUFF built its reputation by breaking the rules. Now, as the company expands beyond its viral hot sauce with a major rebrand, new product lines, and a retail-focused growth strategy, Nick and co-founder Nick Ajluni are focused on scaling the business without losing the edge that made it a phenomenon. In this episode, the entrepreneurs discuss the strategy behind TRUFF's refreshed packaging, more accessible pricing, and new aioli line, as well as how they balance data and instinct when developing products. They also explain why bringing in an experienced CEO was a pivotal move for the company's next chapter and share their vision for evolving TRUFF from a disruptive startup into a lasting, category-defining condiment brand. Show notes: 0:20: Nick Ajluni & Nick Guillen, Co-Founders, TRUFF – The founders reflected on TRUFF's evolution from a digitally native, Instagram-driven luxury hot sauce brand into a broader premium condiment company focused on making "elevated culinary experiences more accessible" and a mission to become America's leading premium condiment brand. They also discussed TRUFF's recent brand refresh, describing it as a careful "renovation" rather than a reinvention and one that could support a more accessible pricing strategy without sacrificing the premium quality, distinctive branding, or culinary standards that built the company's reputation. They talk about the brand's innovation strategy which balances data, retailer feedback, consumer trends, and intuition while maintaining rigorous product development standards. The founders also highlight investments in talent, operations, and product quality and praise new CEO Essy Wolbe for her combination of CPG expertise, culinary passion, and cultural alignment with the founders' vision. Looking ahead, they say that their goal is not simply distribution growth or a potential acquisition, but building an enduring brand that reshapes how consumers think about condiments. Brands in this episode: TRUFF, Red Bull, Cholula, Tate's Bake Shop, Happy Coffee, Heinz, Liquid I.V., Poppi, Health-Ade, Simple Mills

Lionel Messi is a global sports icon and had a deep-pocketed strategic partner at his side. So why did his sports drink brand Más+ fail? The hosts break it down and also discuss how protein snack brand Wilde is turning heads with a new take on a cheesy cracker. Plus, Patrón's Roberto Núñez & David Rodriguez reveal how the leading tequila maker scaled globally without sacrificing its handcrafted roots. Show notes: 0:20: Face Tattoo. Shelf Talkers. Mas Authenticity. Super Salsa. Wilde Ideas. Ray's New Substack? – Ray and John congratulate — and rib — Mike about Arsenal finally winning the Premier League before highlighting opportunities for BevNET Live attendees to connect directly with retail buyers from Whole Foods, Vitamin Shoppe, Wegmans, and Walmart. The conversation then turns to the shutdown of Messi's sports drink brand, Más+, and why celebrity alone isn't enough to build a durable consumer brand, underscoring the importance of authenticity and founder involvement. That theme carries into a discussion of Ithaca Hummus founder Chris Kirby and his new venture, Guillermo's Salsa, with the hosts crediting the brand's early traction to strong execution, product quality, retail expertise, and Kirby's operational experience. The latter half of the episode shifts into rapid-fire product tastings, including Armra's new colostrum soda, which sparks a conversation about rising consumer interest in gut health ingredients and functional beverages. The hosts also heap praise on Wilde, whose protein crackers impress with their Cheez-It-like taste and texture, while spotlighting several other brands, including protein- and probiotic-infused Rogue Snacks, Summer Camp iced tea concentrates, and Holy Tshili chili crisp seasonings. 29:17: Interview: Roberto Núñez & David Rodriguez, Patrón – On location at Patrón Tequila's sprawling hacienda and distillery in Jalisco, Mexico, U.S. National Brand Ambassador Roberto Núñez and Master Distiller David Rodriguez discuss the company's emphasis on craftsmanship and tradition while highlighting the launch of Patrón 100, the brand's new distill-proof tequila. From tahona wheels and copper pot stills to the decision to scale without automation, the conversation offers a rare look inside "the Patrón way" and the philosophy that continues to shape one of tequila's most iconic brands. Brands in this episode: Patron Tequila, Cabu, Trip, Zico, Nantucket Nectars, Culture Pop, Athletic Brewing, Mas+ Messi, White Claw, Prime, Armra, Ithaca Hummus, Guillermo's Salsa, Jalapa Salsa, Svedka, Wilde, Cheez-It, Khloud, Summer Camp, ogue Snacks, Holy Tshili

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Wave Kids, Osia, Jous, Kulli and Amor Cura. The founders and operators introduce their brands and share recent company updates and milestones. This week's special co-host is Nicholas Williams, the founder of Innovation CPG. Nicholas 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.

A relentless focus on product quality and operational discipline helped Chris Kirby build Ithaca Hummus into one of the most successful CPG brands of the past decade. With Guillermo's Salsa, he's putting that same playbook to work again – but at a notably faster rate of growth. In this episode, Chris argues that lasting success in CPG is driven less by hype or marketing theatrics and more by getting the fundamentals right. He explains how Ithaca's strategic manufacturing partnerships enabled efficient, profitable scale, and why many founders still over-index on fundraising while underestimating the importance of unit economics. He also dives into the early trajectory of Guillermo's, examining both the acceleration and the complexity that comes with celebrity-backed brands, and shares what it really takes to build durable, repeatable velocity at retail in today's crowded CPG landscape. Show notes: 0:20: Chris Kirby, Founder, Ithaca Hummus & Guillermo's Salsa — Chris discusses how his approach to entrepreneurship has shifted from perfectionism to building systems, prioritizing effectively, and scaling through strong operational partners like LiDestri Foods. He argues that product quality — taste, consistency, food safety, and execution — matters more than marketing or trends in building a successful CPG brand. He also explains the intentionally simple launch strategy behind Guillermo's Salsa and contrasts its faster growth with Ithaca's slower, capital-constrained rise. Chris shares candid thoughts on fundraising, warns founders about misaligned investors, and emphasizes profitability and repeat purchase as the true drivers of long-term success. Brands in this episode: Ithaca Hummus, Guillermo's Salsa

What actually gets investors to say yes in today's CPG market? In this episode, we revisit conversations with founders, operators and investors at Taste Radio's NYC Meetup who share candid advice on why disciplined growth, financial transparency and strong regional traction matter far more than hype – and why some of the biggest opportunities may be hiding in overlooked legacy categories. The hosts also dive into the rise of luxury and small-format grocery, including Whole Foods' Daily Shop concept and premium retailers like Laurel Supply and Nude Miami, and how brands like Ripi and Olipop are adapting their positioning, packaging and messaging to win with today's consumers. Show notes: 0:20: Nude & Bougie. Rip It. New For The Kids? Beefy Snacks, Pickle Beer & Soccer Chips. – The hosts discuss Whole Foods Market's expansion of its smaller "Daily Shop" concept into urban neighborhoods, alongside emerging upscale retailers like Laurel Supply in Los Angeles and Nude Miami. The conversation also touches on how emerging brands navigate this landscape, highlighting frozen pasta company Ripi as an example of a premium brand betting heavily on elevated packaging, product quality, and strong branding from day one to win placements at Whole Foods and Target. The hosts also dive into Olipop's newly announced refresh of its shelf-stable soda line, examining how the updated packaging and "feel-good soda" positioning appear designed to broaden the brand's mainstream appeal and attract younger consumers. They also sample Beest's beef-based charcuterie trail mixes, Ginny's adaptogenic sparkling beverages, Mooksi's overnight oat bites, Chestnut Sports Club's low-alcohol citrus lager, Pabst Blue Ribbon's Grillo's Pickles collaboration beer, Garrett Popcorn's hot honey flavor, Pop Off's limited-edition prebiotic soda, and Lay's World Cup-inspired chip flavors.  31:40: Interviews from Taste Radio's NYC Meetup – Stephen Plattman of accounting and advisory firm Anchin emphasizes the importance of establishing strong financial foundations early. Lucinda Capital founder and early-stage investor Mayur Aras encourages founders to prioritize strong regional traction and operational discipline over rapid expansion and also shares insights on how to move investors from "maybe" to "yes." He also noted growing excitement around innovation in overlooked legacy categories rather than short-lived trend-driven products. NextFoods CMO Lella Rafferty explains how recovery brand Cheribundi has shifted from a commodity juice positioning toward science-backed recovery and sleep solutions, leveraging credibility with athletes while introducing more portable formats like shots and gummies for "everyday athletes." Wandering Bear Coffee founder Matt Bachmann reflected on the company's evolution from boxed cold brew into a broader premium coffee platform, explaining how innovation in format and occasion has fueled growth while requiring increasingly sophisticated operational planning. Brands in this episode: Bai, Crooked Pop, Olipop, Poppi, Bloom, Mountain Dew, Beest, Rind Snacks, Parm Crisps, Ginny, Mooski, Chestnut Sports Club, Pabst Blue Ribbon, Grillo's Pickles, Garrett's Popcorn, Mike's Hot Honey, Pop Off, Lay's, GoodBelly, Cheribundi, Chobani, Habiza, Laurel's Coffee, Wandering Bear Coffee

Breaking into a crowded grocery category takes more than a great product – it takes a brand shoppers can't ignore. In this episode, Ian Tecklin, the founder and CEO of chef-driven frozen pasta brand Ripi, explains why he made brand identity and packaging a core investment from day one and how it helped the company secure nationwide launches at Whole Foods and Target within its first 15 months.  He also shares what emerging CPG brands can learn about modernizing legacy categories with a distinct point of view, and why founders should be more candid about building companies with long-term acquisition potential. Show notes: 0:20: Ian Tecklin, Founder & CEO, Ripi – Ian discusses the company's recent $2.4 million funding round and upcoming rollout at Target. He explains how his background in venture investing shaped Ripi's focus on branding, operational discipline, and long-term scalability from the outset. Ian also shares why he invested heavily in elevated branding and packaging to modernize consumer perceptions of frozen pasta.He discusses his partnership with celebrity chef Joe Sasto, who helped develop the recipes and culinary credibility behind the brand, and explains why finding the right manufacturing partner was one of Ripi's biggest early challenges. Ian also outlines the company's pricing and retail strategies, noting that Ripi is targeting consumers seeking high-quality, convenient meals rather than competing with legacy value brands. Finally, Ian speaks candidly about operating Ripi largely as a solo founder during its first year, relying on fractional support while managing most aspects of the business himself. He also discusses the company's long-term goal of building Ripi into the leading frozen pasta brand and ultimately positioning it for acquisition. Brands in this episode: Ripi

From beef tallow fries to real sugar gummies and olive oil potato chips, the hottest brands in CPG are winning — and raising serious money — by reimagining old-school ingredients for modern consumers. The hosts unpack why investors are pouring millions into "back-to-basics" brands, including frozen fry startup Jesse & Ben's. We also meet with Better Sour co-founders Bella Hughes and Semira Nikou to discuss the brand's new gummy line and upcoming launch at Whole Foods. Show notes: 0:20: Sour, Sugar, Success. Bolt HQ. Taste Awareness. Where's The Beef? Olive Fry. Smart Bevs & Bars. – The hosts preview the episode's interview with Better Sour co-founders Bella Hughes and Semira Nikou and sample products from the brand's new real sugar line of gummies. They also recap Taste Radio's lively meetup in Austin, held at Nutrabolt headquarters and discuss how emerging food and beverage brands can build awareness at BevNET Live via sampling opportunities at the event. The discussion turns to frozen fry brand Jesse & Ben's, which recently raised a $10 million Series A round by differentiating itself through avocado oil and beef tallow preparation, elevated branding, and premium positioning. The team debated whether consumers are increasingly willing to pay more for upgraded versions of everyday staples, citing the success of brands like Graza, whose expansion into olive oil potato chips was praised as another example of innovative branding transforming a familiar category. The episode wrapped with rapid-fire product tastings and commentary on emerging functional beverage and snack trends, including nootropic drinks, tingling non-alcoholic beverages, and clean-label snack bars. 32:18: Interview: Bella Hughes & Semira Nikou, Co-Founders, Better Sour – Bella and Semira discuss the launch of their new line of real sugar gummies debuting exclusively at Whole Foods Market this summer. The entrepreneurs discuss how the brand extension moves Better Sour beyond its original low-sugar offerings while maintaining its focus on bold flavor, plant-based ingredients, and "foodie"-driven candy innovation. Brands in this episode: Better Sour, Poppi, Bachan's, Siete, New Barn Organics, Jesse & Ben's, Ore-Ira, Alexia, Graza, Brightland, Rind, Aura Bora, Neautonic, Disco Fizz, Caddy Snacks, Sour Patch Kids

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Primis Imports, Sfizi, Chara Greek Froyo, and Highrise Food Co. The founders and operators introduce their brands and share recent company updates and milestones. This week's special co-host is Andrew Dickow, the president and managing director of Greenwich Capital Group. Andrew 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.

Catherine Smart thought she and her co-founder were building the next great consumer brand. Instead, they found themselves navigating the painful realities of fundraising, retail pressure and ultimately shutting down their business. In this episode, Catherine, who launched premium sauce and dressing brand Not Just Co. and is the creator and host of podcast Not From Concentrate, shares an unusually candid look at what went wrong, what she learned and how the experience pushed her back toward the food media career she always loved. Show notes: 0:20: Catherine Smart, Co-Founder, Not Just Co. – Catherine discussed her path from restaurant reviewing, recipe development and television work at food media platform Milk Street to launching Not Just Co., a sauce company inspired by a vegetable-packed pasta sauce she created as a personal chef.  She candidly reflected on the realities of building a food brand in a crowded category, explaining how investor pressure pushed the company into large retail accounts like Target before it was financially ready to support them. Catherine also discussed the hidden costs of distribution, the emotional burden of fundraising and the difficulty of balancing operations with marketing, while acknowledging that the brand may never have achieved true product-market fit in mainstream retail. Despite the company's closure, she described the experience as "business school," emphasizing the lessons she learned about resilience, entrepreneurship and identity beyond a startup. She also shared how shutting down Not Just Co. ultimately led her back to food media through her podcast and upcoming cookbook, both titled Not From Concentrate, where she's now focused on storytelling, creativity and food culture. Brands in this episode: Not Just Co., Sauz

As consumers increasingly prioritize quality, functionality and authenticity, brands across food, beverage and wine are redefining what premium means. The hosts explore this evolving dynamic and spotlight innovative brands shaping the future of refreshment and snacking. The episode also features an interview with Jordi Viñals, the managing director of acclaimed Spanish winery Marqués de Vargas. Show notes: 0:20: We're 30. Eat Your Energy. Pop Up. Chewish Treats & Key Lime 'Jous.' Nuttiness Reigns. – The hosts celebrate BevNET's 30th anniversary, reflecting on its evolution from a niche beverage publication into a leading platform for CPG professionals. They also highlight Taste Radio's Elevator Talk series and preview upcoming Taste Radio meetups and BevNET Live NYC 2026. The conversation then turns to trends in functional snacks and beverages, including alternative energy formats like caffeine gummies, snack bites, and functional candy alongside growing interest in hydration, recovery, and relaxation products. They also sample products from several new and emerging brands, including  POPWTR, Jous, Wandel and Dirty Virgo, before closing with lighthearted banter about peanut butter tequila brand Chica Chida and its oversized "nut sack."  29:00: Interview: Jordi Viñals, Managing Director, Marqués de Vargas – On location at the 2026 Nassau Paradise Island Wine and Food Festival, Jordi discussed how Marqués de Vargas is navigating a changing global wine market while staying committed to its premium positioning. He explains why the family-owned winery is focused on quality over scale, how shifting consumer preferences are creating opportunities for boutique producers and why rising interest in Spanish food and culture could help expand the presence of Spanish wines in the U.S. Brands in this episode: Essentia, Trip, Lucky Energy, Culture Pop, Siggi's, Oku, Gate Drop, Rally, POPWTR, Lemon Perfect, Jous, Wandel, Purposefuel, Dirty Virgo, Chica Chida, Marqués de Vargas

Innovation is everywhere, but the majority of what consumers see is incremental change. What does it mean to do something meaningfully different? Lasso is attempting to answer that question. In this episode, CEO Mike Messersmith, the former Oatly executive who helped turn oat milk into a cultural phenomenon, shares how his company is rethinking food from the ground up with breakthrough technology that delivers high-protein, clean-label snacks without compromise.  From its origins as a plant-based meat startup to launching creative new brands like Cronch Club and Froobies, Lasso is using its proprietary process to challenge the limits of taste, texture, and nutrition – while aiming to power the next wave of innovation across the entire food industry. Show notes: 0:20: Mike Messersmith, CEO, Lasso – Mike discusses the launch of Oatly in the U.S. and how the company's strategy of creating a no-compromise product experience – particularly within the specialty coffee landscape – as key to driving widespread adoption and category growth. He talks about how he's applying similar principles to Lasso and how the former plant-based meat company pivoted as market dynamics shifted, expanding its technology into broader applications that enable high-protein, high-fiber, clean-label foods without relying on traditional processing methods or additives. Mike explains that the company's consumer brands serve as proof-of-concept products that demonstrate the technology's potential across categories such as snacks and fruit chews, while also helping refine product-market fit through direct-to-consumer channels. He emphasizes that Lasso sits at the intersection of food and technology, aiming to solve consumer demand for better nutrition, taste, and transparency by innovating at the manufacturing level rather than just formulation. Mike reveals that the company's long-term vision is to partner with established food manufacturers, licensing its technology to enable a new generation of products, while leveraging its own brands to showcase what's possible and build credibility with both consumers and investors. Brands in this episode: Lasso, Chobani, Oatly, Cronch Club, Froobies

A brilliant pitch slam, a buzzy non-alcoholic cocktail acquisition and the quiet decline of meal kits – the hosts break down where CPG is actually gaining (and losing) momentum.  In this episode, we recap Naturally San Diego's Naturally Rising competition, dig into The Wine Group's acquisition of Phony Negroni maker St. Agrestis, and examine how convenience, subscription fatigue, and tools like product-scanning apps are reshaping consumer behavior – and forcing brands to adapt fast. Show notes: 0:20: SoCal & Show. Wine Not NA? Hot Meals, Not So Hot. Yuk, What's In Here? Tofu To Go. – Ray and John recap Naturally San Diego's pitch competition, where Fave took top honors, and reflect on the event's strong sense of community while looking ahead to BevNET Live NYC 2026 and Taste Radio's upcoming Austin meetup. The conversation then turns to industry news, including The Wine Group's acquisition of non-alcoholic cocktail brand St. Agrestis, which they frame as a clear signal of rising strategic interest in adult non-alcoholic beverages. They also dig into the waning appeal of meal kit services like Blue Apron, pointing to convenience, subscription fatigue, and competition from delivery platforms and ready-to-eat options as key factors reshaping consumer behavior. Melissa highlights the growing influence of the Yuka product-scanning app on purchasing decisions, tying it to broader shifts toward better-for-you formulations and more transparent retail standards. The episode wraps with a look at emerging product innovation, including a savory, snackable tofu concept and a novel functional shot format. Brands in this episode: Fave, Oku, Mezo Beverages, St. Agrestis, Lapo's, Medase, Blue Apron, Fresh Realm, HelloFresh, Factor, Tempo, Hungryroot, TofuGo, Mid-Day Squares, Hover, Annavana, Nectar Pop, Sababa

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Farmwell, umma juice, Last Rep, Madpop and Afropop. The founders and operators introduce their brands and share recent company updates and milestones. This week's special co-host is Madeline Haydon, the founder of Nutpods. Madeline 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.

Building a lasting business in a volatile market isn't easy – just ask Paul Hobbs. In this episode, the renowned winemaker and founder of Paul Hobbs Wines shares what it takes to scale a global enterprise while staying anchored to sustainable farming, and minimal-intervention practices amid a capital-intensive, ever-evolving industry.  He explains why capital discipline and patience matter more than hype - and how a commitment to authenticity can transform a craft into a durable, long-term brand. Show notes: 0:20: Paul Hobbs, Founder, Paul Hobbs Wines – On location at the 2026 Nassau Paradise Island Wine & Food Festival, Paul offers his view of the wine industry's current slump – framing it not as a crisis, but as a necessary reset. He explains why he is confident in wine's long-term resilience, while pointing to affordability as a key barrier for younger consumers and urging the industry to better convey its emotional and cultural depth to rekindle engagement. Reflecting on his career, Paul credits early formative experiences and his trailblazing work with Malbec in Argentina, which helped elevate the varietal on the global stage. He also emphasizes the importance of authenticity, curiosity, and long-term commitment over short-term commercial gains, sharing lessons on scaling an international business, building trust across cultures, and maintaining a disciplined, capital-efficient approach to growth. Brands in this episode: Paul Hobbs Wines, Alamos, Viña Cobos, Opus One

Grüns landed a $1.2 billion acquisition less than three years after launch. Added protein still dominates shelf space – but how much runway does the trend really have left? Meanwhile, bottled water is facing growing scrutiny as its long-standing "health halo" begins to crack. We unpack the headlines and trends shaping innovation across food and beverage – and what they reveal about where CPG is headed next. Show notes: 0:20: Brad Is Back. Big Green Deal. Do We Need Protein In This? On To Austin. The Plastic Problem. – BevNET and Nosh senior reporter Brad Avery joins the show as the hosts unpack Unilever's acquisition of fast-growing functional gummy brand Grüns, and why strong repeat purchase and DTC momentum can drive outsized valuations even without broad retail distribution. From there, the conversation turns to the still-surging "protein in everything" wave, with a look at new protein-forward launches spanning chips, pasta, soda, and coffee, and a candid debate over which formats feel intuitive versus engineered. The hosts also dig into how brands are factoring in the rise of GLP-1 drugs when shaping innovation pipelines. Ray thanks attendees of Taste Radio NYC Meetup, highlights the upcoming Austin meetup, and previews BevNET Live NYC 2026. Brad shares insights from his recent reporting on the bottled water category, where concerns around microplastics and packaging are beginning to chip away at its long-standing health halo – though behavior change remains early. The episode wraps with a tasting of sour innovations, from date-based candy alternatives to low-sugar gummies. Brands in this episode: Grüns, Goli, Athletic Greens, Liquid I.V., Koia, Khloud, Purely Elizabeth, Kaizen, Protein Pints, Pop Tarts, Laird Superfoods, Crisp Power, Poppi, Olipop, Culture Pop, C4, Bloom, Ballpark, Essentia, Path Water, Open Water, Icelandic Glacial, DADDL, Behave, Warheads

What does it take to turn a scrappy supplement startup into a billion-dollar beverage powerhouse competing with industry giants? In this episode, Nutrabolt founder & CEO Doss Cunningham breaks down the inflection points that turned C4 into a cultural contender. From capital discipline to distribution-first thinking, Doss shares hard-earned tactical advice, including why he advises founders not to overspend on marketing before your product is widely available, the importance of focusing on high-margin categories to fund growth, investing early in product innovation, and prioritizing talent that believes in the long-term equity of a brand. Show notes: 0:20: Doss Cunningham, CEO, Nutrabolt – Doss Cunningham reflects on the company's evolution since 2019, when it was still an early stage entrant in the energy drink market with C4. He explains how the business has grown into a major player in performance beverages, powered by a disciplined financial strategy, a focus on high-margin products, strategic distribution partnerships, continuous innovation, strong talent recruitment, and a culture of constant improvement. Cunningham also discusses Nutrabolt's breakthrough into mainstream relevance, emphasizing capital efficiency and a philosophy of raising funds only when necessary. He points to shifting consumer behavior – particularly among Gen Z, who prioritize health-oriented products, authenticity, and discovery through platforms like TikTok – where Nutrabolt has built a performance-based creator network. The conversation also covers Nutrabolt's investment in Bloom, which he viewed as a complementary brand capable of reaching new demographics and scaling into a meaningful beverage platform. Finally, he outlines a long-term vision of building Nutrabolt into the "Procter & Gamble of health and wellness," driven by both internal innovation and strategic acquisitions. Brands in this episode: C4, Red Bull, Monster, Bloom

Packaging and color have always influenced buying decisions, but in today's CPG landscape they're becoming two of the most powerful levers – capable of shaping perceived flavor and even determining whether a product makes it into the cart.  In this episode, the hosts explore how Kind Snacks' shift to paper wrappers surfaced unexpected changes in taste perception, while the explosive rise of ube and other visually striking ingredients underscores how "camera-ready" products are driving real demand. It's a deep dive into how sensory cues and social media aesthetics are reshaping what wins on the shelf. Show notes: 0:20: TX Time. Rising In S.D. Tune In Today (And Tomorrow). Paper & Purple. Liv Real, With A Flip Phone. - The hosts preview upcoming meetups in New York City and Austin, alongside BevNET Live NYC 2026 and Naturally San Diego's Naturally Rising pitch competition. They thank a pair of "angels" for stopping by the office and tease an upcoming interview with Supernatural Ventures' Chris Robb on the Nombase Podcast. Ray highlights a Taste Radio episode chronicling the growth story of Toom garlic dip, before the conversation shifts to Mars' work scaling sustainable packaging for Kind bars and its potential influence on taste perception and consumer behavior. They also examine how vibrant colors – such as ube's striking purple – fuel social media buzz and inspire product innovation. The episode closes with product tastings spanning ube-coated macadamia nuts, nostalgic-style juice drinks, and a better-for-you energy beverage, followed by a creative marketing campaign featuring a redesigned flip phone aimed at encouraging real-world engagement over screen time. Brands in this episode: Kind Snacks, Mars, Toom, Nutrabolt, C4, Bloom, Svedka, Fila Manila, Sweety Mochi, Hawaiian Host, Umma Juice, Mauna Loa, Liv Real, Riot Energy, Hippie Energy   

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Sleet Pops, Dime, Joy Supply and Sidepiece.   The founders and operators introduce their brands and share recent company updates and milestones. This week's special co-host is Wade Yenny, the Vice President of Brand Management & Business Development for Vdriven.   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.

After more than a decade of grinding in obscurity – including years of failed commercialization attempts and even living in his brother's basement – Toom founder and CEO Matt Joyce is finally turning a humble garlic dip into one of the fastest-growing CPG brands in America.  In this conversation, Matt reveals how he transformed a beloved Lebanese staple into a mainstream condiment, why he stayed under the radar for years, and how a relentless focus on flavor, branding and persistence helped him break through with major retailers and build a family-run success story. Show notes: 0:20: Matt Joyce, Founder & CEO, Toom – On location at Expo West 2026, Matt shares the story behind Toom, a condiment inspired by his Lebanese roots and a desire to offer something different from the usual ketchup. He talks about how, instead of marketing it as a niche ethnic product, he focused on creating a brand with broad appeal through strong, universal branding. Matt dives into the decade of research, development, and tweaking it took to get Toom to market, and how he handled rapid growth once everything clicked. He also opens up about his relentless outreach to buyers and how a big break with Whole Foods helped put the brand on the map, leading to opportunities with retailers like Wegmans, Publix, and Costco. Matt discusses the importance of direct feedback from consumers, the power of in-store demos, and his strategy of keeping the brand low-key until it gained real momentum. Throughout it all, he credits his family's support, his own determination, and a long-term vision for pushing through years of uncertainty. Brands in this episode: Toom, Sabra

Were they flops – or just ahead of their time? In this episode, the hosts dig into one of the food and beverage industry's most intriguing debates: whether discontinued products failed because they were poorly conceived, or because the market simply wasn't ready. From drinkable soups and early functional shots to better-for-you snacks and non-alcoholic cocktail concepts, they revisit ideas that may have been too forward-thinking for their moment.  The conversation expands into how today's shifting trends, like functional ingredients and alcohol-free innovation, could give these once-shelved products a second chance at success, where timing, not taste, may have been the real barrier. Show notes: 0:20: A Week Away. Real Chocolate Debate. Never Had A Shot/Ahead Of Its Time. Chips & I.V. – Ray gives a final call to register for Taste Radio's NYC meetup. Melissa highlights The Hershey Company's plan to return all Reese's and Hershey's products to classic milk and dark chocolate recipes by 2027, sparking a discussion about whether a shift back to "real" ingredients could reshape consumer expectations and premium chocolate demand. The hosts then explore discontinued products, debating whether they failed due to poor execution or were simply ahead of their time, including drinkable soup, better-for-you fruit snacks, non-alcoholic cocktails, and functional shots. They wrap with notable new products, including refreshed pita chip branding, a non-alcoholic "brew," and a quirky collaboration between Grillo's Pickles and Liquid I.V. Brands in this episode: Hershey, Reese's, Culture Pop, Feastables, Nantucket Nectars, Terranean, Just Ice Tea, Honest Tea, Poland Spring, Liquid IV, Grillo's, Fly By Jing, Fishwife, Justin's, Butterfinger, Tony's Chocolonely, Eat the Change, Welch's, Proposition Cocktail Company, Taki Mai, Spacho, Ahhmigo, Karma, Activate, Mello, Coca-Cola, GoodBelly, Cheribundi, Rhinestone, Poland Spring, Daily Crunch, Fly by Jing, Fishwife, Evergreen, V8, Superfoodio

Celebrity might open the door, but execution is what blows it wide open – and Khloud is proving it. Co-founded by Khloé Kardashian, the fast-growing functional snack brand has raced from launch to 29,000 doors in just months, secured nationwide placement in Starbucks, and expanded beyond its flagship protein popcorn with a new line of protein chips. But Khloud's momentum isn't just about star power. In this episode, co-founder and CEO Jeff Rubenstein – a seasoned CPG operator with leadership experience at Vita Coco and Poppi – shares candid lessons on execution, early pricing missteps, and why celebrity alone doesn't build a lasting brand. He also breaks down how balancing mass visibility with grassroots community-building is key to long-term success.Show notes: 0:20: Jeff Rubenstein, Co-Founder & CEO, Khloud – Jeff discusses his entrepreneurial journey from Coca-Cola to building multiple successful brands and now leading Khloud. He explains Khloud's focus on "female, fun, functionality, and flavor," positioning its products as stylish, better-for-you snacks that stand apart from traditionally male-oriented functional products. Jeff emphasizes that Khloud's success goes beyond celebrity backing and shares key lessons from scaling quickly, including operational challenges like supply shortages, the importance of investing early in the right manufacturing and operations partners, over-promoting and underestimating demand. He expects Khloud to evolve from a product-driven company into a brand-driven one, aiming to create emotional connections with consumers. Brands in this episode: Khloud, Vita Coco, Coca-Cola, Poppi, Doritos, Alani Nu, Quest, Pringles, Lays, Fritos

Deals aren't slowing – they're stacking up. What explains five strategic acquisitions in under two weeks? The hosts break down the latest wave of CPG deals, including HOP WTR's sale to Constellation Brands and So Good So You's acquisition by a private investment group – just two of several recent moves. They explore what's fueling continued buyer activity and why non-alcoholic, functional, and better-for-you beverage brands remain especially attractive targets. Show notes: 0:20: Meet NYC. Good Hops, Good Investment. Pints Park. Frozen Dollars. Yoo Hoo! Yaza! – The hosts preview Taste Radio's upcoming NYC Meetup on April 16 and remind listeners that only registered attendees can join. They also unpack recent acquisitions of hop-infused beverage brand HOP WTR and wellness shot and energy drink company So Good So You, adding to a growing wave of CPG deals. The conversation explores rising demand for non-alcoholic, low-sugar, and functional beverages, along with the execution, focus, and timing required to build a successful brand. They also highlight Protein Pints' entry into a sports stadium as a case study in building awareness – from concessions to grocery shelves – and wrap with their product picks of the week, featuring indulgent coconut water, granola, globally inspired dips, and non-alcoholic cocktails. Brands in this episode: Huel, Monaco Cocktails, Dirty Shirley, HOP WTR, So Good So You, Hoplark, Spindrift, Athletic Brewing, Lucky Saint, Vive Organic, Kor, Suja, Sol-ti, Protein Pints, Hey!Hunger, Mason Dixie Foods, Zico, 100 Coconuts, Harmless Harvest, Yoo-Hoo, Harney & Sons, Good Mood, Culture Pop, Yaza, Cedar's, Spritz Society, Stellar Granola, Medase

How did two 20-something founders turn a $7,000 investment into one of the fastest-growing brands in CPG, now selling one unit every three seconds? It started with a deceptively simple idea, relentless sampling, meticulous planning and a confident bet that protein ice cream could outshine the biggest names in the game. I met up with Protein Pints co-founders Paul Reiss and Michael Meadows at Expo West 2026 to discuss the origins and development of their high-protein ice cream brand They share why leading with "protein" was key to standing out, how years of sampling and iteration shaped the product, and how they scaled from just 14 stores to over 10,000 in just under one year.    Fueled by strong branding, great taste, and relentless execution, their rapid rise highlights the power of product-market fit and founder conviction. Show notes: 0:20: Interview: Michael Meadows & Paul Reiss, Co-Founders, Protein Pints – Paul and Michael reflect on their longtime friendship and how their college experiences ultimately led them to start a company together. They explain that including "protein" in the brand name was a deliberate choice, meant to clearly signal the product's core benefit in a crowded frozen aisle. They also detail the more than two years they spent preparing for launch, rigorously testing recipes, packaging, and branding through extensive sampling and feedback. To fund the business, they reinvested earnings from a small service venture and supplemented that capital with prize money from pitch competitions. They credit strong sales, clear positioning, and a relentless focus on taste as the primary driver of repeat purchases. They acknowledge concerns about scaling too quickly, but lean on conviction in their product and timing, bolstered by a growing team and a network of mentors. Brands in this episode: Protein Pints, Taste Radio, SkinnyPop, Muscle Milk, Ben & Jerry's, Häagen-Dazs, Van Leeuwen, Super Coffee, Sauz

Billion-dollar deals, breakout brands, and "crazy ideas" that actually worked. The hosts dive into a wave of recent CPG acquisitions and what they signal for founders. Plus, a look at brands going global, a buzzworthy Negroni-inspired sparkling water, and a conversation with industry veteran Jeff Church and "Peaky Blinders" actor Matthew Postlethwaite on their upstart protein soda brand, Proda. Show notes: 0:20: Registration Reminder. Linked Deals. Pond Crossing. Lapping It Up. Mex-BBQ. – The hosts kick off with reminders about upcoming Taste Radio and BevNET events before diving into recent acquisitions involving Huel, Monaco RTD cocktails, and Dirty Shirley. They note that these deals underscore the importance of long-term persistence, strong execution, and adapting to shifting consumer trends, emphasizing that most brands take years to reach such milestones. The conversation also touches on the challenges of expanding between the U.S. and U.K., highlighting how cultural differences and varying levels of consumer familiarity can influence success. Later, Ray shares sips of Lapo's latest opus, Melissa spotlights an innovative tea, and John features a flavorful nut butter and Mexican BBQ sauces, the latter sparking a broader discussion about the rise of similar products. 30:29: Interview: Jeff Church & Matthew Postlethwaite, Co-Founders, Proda – On location at Expo West 2026, Jeff and Matthew talk about how Proda was designed to deliver nutrition in a lighter, refreshing format. They discuss the inspiration behind the brand, their focus on taste and positioning, and how they're approaching a competitive beverage landscape with an exclusive Sprouts launch. Brands in this episode: Proda, Huel, Monaco Cocktails, Dirty Shirley, Soylent, Sunnie, RXBAR, Vitaminwater, Goodles, Pop Chips, Liquid Death, Living Things, XOXO, Peeps, Crush, Slice, Suja, Lapo's, Sanzo, Mabi Tea, Bachan's, Ground Up, Paco Jones, Arriba, Tia Lupita, Tierra Negra, Oh My Dessert Butters, Olipop, Poppi, Rowdy Energy

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Tart, Soulkist Elixirs, Black Beverly Hills, boop and Area 51 Energy.   The founders and operators introduce their brands and share recent company updates and milestones. This week's special co-host is Chuck Casano, the co-founder & CEO of Pitaya Foods and HiTouch Libations.   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.

Evergreen founder and CEO Emily Groden arrived at Expo West 2026 leading one of the fastest-growing brands in frozen breakfast. But just a few years earlier, she was hand-making waffles in a shared kitchen and pitching corner stores with a toaster tucked into a duffel bag. In this episode, Emily explains how she turned a personal frustration into a breakout brand built on clean-label frozen waffles and pancakes made with real, whole-food ingredients. She shares why she refused to compromise on quality, even when it made manufacturing more difficult, and how Evergreen is leveraging protein innovation, strong retail data and a sharper family-focused brand identity to scale across channels. It's a candid look at what it takes to build a modern CPG company – from zero experience to category leadership – while staying anchored to the mission of getting better food into more kids' hands. Show notes: 0:20: Emily Groden, Founder & CEO, Evergreen – Emily discusses the launch of Evergreen's new pancakes and a clean-label protein line made with Greek yogurt and egg whites. She reflects on the brand's origins and how she built the company from scratch with no CPG background, self-funding the business and landing early retail accounts through scrappy, hands-on efforts. She explains how a recent rebrand helped better communicate Evergreen's core audience of families, shifting from a health-first perception to a more joyful, accessible identity. The conversation also covers Evergreen's broader mission to improve kids' nutrition at scale, its focus on affordability and mass distribution, and how strong retail data has fueled expansion by proving the brand brings new, high-value shoppers into the category. Emily also touches on fundraising, founder discipline, and why staying anchored to a clear personal "north star" has been critical to building the brand without compromising its values. Brands in this episode: Evergreen

David Protein just got hit with a lawsuit claiming its macros don't add up, raising familiar questions about labeling, ingredients, and what happens when a fast-growing brand lands in the legal spotlight. The team breaks down the claims, why brands become litigation magnets, and whether consumers will care. Plus:  a readout from Seafood Expo North America and Stiller Soda's attention-grabbing social push. Show notes: 0:20: A Month-Ish Away. Stage Presence. Scaling, Suing. SENA Observations. Not Ben Stiller. Shots. – The hosts promote the upcoming Taste Radio NYC meetup and BevNET Live, including the New Beverage Showdown competition. They follow up with a discussion centered on David Protein and a class action lawsuit alleging discrepancies in the fat and calorie content of its bars. The hosts debate whether such controversies meaningfully impact consumer trust and how legal challenges are common for fast-growing brands. The conversation shifts to trends observed at the 2026 Seafood Expo North America trade show, where innovation focused on convenience, value-added products, and protein-rich offerings. The hosts also discuss a humorous social media campaign for Stiller's Soda featuring Ben Stiller, and highlight Monfefo wellness shots and indulgent "Killer Brownies." Brands in this episode: David Protein, RXBAR, Diet Coke, Aqua Mar, Stiller Soda, Monfefo, Lumen, Vive Organic, Killer Brownie, Goldilocks, Vita Coco

Gary Vaynerchuk believes the future of CPG might look a lot more like Pokémon than packaged goods. We met up with Gary at Expo West 2026, where the entrepreneur and marketing powerhouse discussed Very Luckee, his new better-for-you gummy brand that pairs the promise of ultra-clean ingredients with collectible stickers from his VeeFriends character universe.  In the conversation, Gary explains how the idea came together, why he's betting big on collectibles as a driver of consumer engagement, how organic social media will power the brand's growth, and why entrepreneurs should embrace "micro quitting" when a strategy or product isn't working. Show notes: 0:20: Gary Vaynerchuk, Co-Founder, Very Luckee – On location at Expo West 2026, Gary discusses the origins of Very Luckee, its focus on ultra-clean ingredients, and its approach to blending CPG with collectability. He shares his perspective on modern brand building, emphasizing the importance of consistently creating content across multiple social platforms. Gary also highlights the growing role of influencer advocacy and emerging commerce channels. He offers advice for entrepreneurs as well, encouraging founders to let go of tactics that aren't working while remaining committed to long-term ambitions. Gary also notes that entrepreneurship is a "hits-driven" business that requires humility, self-awareness, and a willingness to pivot when necessary. Brands in this episode: Very Luckee, Empathy Wines

Target is expanding its food and beverage footprint with new store concepts and larger grocery sections – potentially creating more space for emerging brands. In this episode, the hosts discuss what it means for startups and also spotlight notable trends and brands from Expo West. We also revisit interviews from our Miami meetup, including a conversation with angel investor Spencer Slaine on what he looks for in early-stage brands. Show notes: 0:20: Expo Energy. IRL All Year. Nom News. Bullseye, Babe. Mez & The Gang. Citrus Boost. – The hosts recap the energy and standout trends from Expo West and preview upcoming industry events, including BevNET Live and Taste Radio meetups. Melissa highlights a Nombase Podcast episode that features insights from investors who launched their own CPG brand and revealed how they think about pricing, ingredients, and growth. The hosts also discuss Target's expanding focus on food and beverage and how founders can take advantage, highlight a major funding round for protein bar brand Mezcla and reflect on brands born during the COVID era. They sample several new products, including espresso sodas, probiotic mouthwash (yep) and cocoa-flavored bone broth. 32:27: Interviews from Taste Radio's Miami Meetup – We kick things off with Spencer Slaine, a founding member of The Angel Group, who explains how the early-stage investment network helps early-stage CPG brands bridge the funding gap with both capital and operator expertise. He is followed by Little Saints founder and CEO Megan Klein who shares how her functional, non-alcoholic cocktail brand was born out of  a personal shift toward moderation and has become an anchor in the fast-growing adult non-alcoholic beverage category. Rounding out the discussion is AB InBev's Conrad Barrett who talks about PerfectDraft, a countertop system designed to bring bar-quality draft beer into the home, highlighting how consumer feedback and AI-driven insights are shaping its growth.  Brands in this episode: Little Saints, PerfectDraft, Stella Artois, Guinness, Athletic Brewing, Lucky Energy, Kate Farms, Trip, Mingle Mocktails, Cadooz, Mezcla, Poppi, Fishwife, B.T.R. Nation, Unite Foods, Folkland, Farmwell, Painterland Sisters, One Degree Organics, Moozy, Singing Pastures, Esspo, Manhattan Special, Basicase, Pikora, PWR UP, Good & Gather

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Elevator Talk: Sous Casa, Love&Cookies, Caltein, Madres Churros and TofuGo.   The founders and operators introduce their brands and share recent company updates and milestones. This week's special co-host is Allison Ball, the founder of Food Biz Wiz.   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.

Eight years after his first appearance on Taste Radio, Nick Green, co-founder and CEO of pioneering online grocer Thrive Market, returns with a clear message: the future of healthy living will be shaped less by trend-chasing and more by trust, technology and simplicity. In this episode, Nick explains how Thrive is navigating a rapidly evolving wellness landscape molded by AI, GLP-1 drugs and growing consumer skepticism, while staying grounded in its mission to make healthy living more accessible and affordable. He also shares how Thrive evaluates brands, why taste matters most, and why he increasingly sees the company – which generated over $900 million in revenue in 2025 – not just as an online grocery store, but as a personalized health platform for modern consumers. Show notes: 0:20: Nick Green, Co-Founder & CEO, Thrive Market  – Nick reflects on how both he and Thrive Market have evolved since his first appearance on the podcast in 2018. While acknowledging volatility across the natural products industry, he explains why Thrive remains focused on enduring trends around health, transparency and accessibility. Nick discusses how Thrive defines "healthy," how it uses data to personalize discovery for members, and why he believes AI will deepen the company's relationship with subscribers. He also explains how Thrive's membership model attracts a nationwide base of "wellness champions," and how its strict quality standards guide its curation strategy. He shares why authenticity and taste matter most when evaluating brands, and how Thrive serves as a launchpad for emerging companies. Nick also discusses Thrive's growing own-brand business, weighs in on trends like protein, functional mushrooms and non-alcoholic beverages, and describes how the company increasingly sees itself not just as an online grocer, but as a technology platform helping consumers navigate healthy living. Brands in this episode: JOON, SkinnyDipped, MudWtr, Four Sigmatic, Quantum Energy Squares

Expo West 2026 made one thing clear: food and beverage brands are racing to add function, but the ones that nail flavor have the best chance of winning. The hosts break down the show's biggest trends, from protein-packed everything to standout brands in candy, beverages, frozen treats, and snacks, while sharing the products and ideas that reinforced a simple truth: in modern CPG, taste still comes first. Show notes: 0:23: Barking Dogs. Plenty Of Protein. Where's The Fiber? Blurring Lines. Sweet (Date) Treats. – The hosts are wiped but loquacious as they break down the biggest themes and trends from Expo West. They highlight the surge of protein across nearly every category – from popcorn, chips, and pretzels to beverages and ice cream – and debate whether some applications make sense today or may become more relevant in the future. Ray emphasizes that taste remains the ultimate test, spotlighting standout brands such as high-protein ice cream maker Protein Pints. The team also notes that added fiber was surprisingly less visible at the show and wonders whether it faces a bigger consumer education hurdle than protein. They examine emerging beverages like spiked prebiotic or probiotic sodas and question their long-term appeal. Beyond functional products, they highlight innovative brands discovered around the show, including crispy jerky chips, soy-based high-protein yogurt, sea moss lemonade, non-alcoholic cocktail alternatives, a modern MSG brand, and date-based candies positioned as better-for-you sweets. Brands in this episode: Khloud, Jam Packed, Lumen, Sky Pop, David, Protein Pints, Manitoba Harvest, Belly Well, Poppi, Pop Sips, Beast, YAY's, Tezza, Bitter Love, Tips, Mother Root, OSIA, Dime MSG, Black Beverly Hills, Oh My Dessert Butter, Sleet Pops, Chara, Benny Bites, Ohum, Kias, Gato, Lasso Jello, Wobbled Jello, Very Lucky, True Dates, Joolie's, Smood, Daddl, Harken Sweets, Farmwell, Quip, House of Joy, Crafty Ramen, Prickly, Fresh Fizz, Leisure, RXBAR, Häagen-Dazs, Ben & Jerry's, Van Leeuwen, Swedish Fish, Mounds, Almond Joy, High Noon

Nationwide Whole Foods distribution. A seven-figure DTC engine. A five-person team. In this episode, Ashley Nickelsen, the founder and CEO of nutrition bar and chocolate brand B.T.R. Nation, breaks down the systems behind her brand's growth, from using DTC zip-code data to unlock retail expansion, to building a creative-first Meta ads strategy that drives real revenue (not just impressions).  She shares why velocity is her North Star metric, how she thinks about omnichannel as a flywheel – not separate businesses – how she evaluates when syndicated data is worth the cost, and why she chose to self-warehouse to maintain margin and operational control.  Ashley also unpacks her approach to pricing across channels, portfolio expansion beyond a single hero SKU, and constant creative testing in one of grocery's most competitive categories.  Show notes: 0:20: Ashley Nickelsen, Founder & CEO, B.T.R. Nation – Ashley talks about her deep ties to New York City and a life largely spent on the road for work. She also shares her path into CPG from a master's in higher education and then into the supplement world and applied lessons from her experience to B.T.R., Ashley's discusses evolution as a spokesperson and her belief that brands need a consistent "face," explains B.T.R.'s origin story and how losing both parents to rare cancers before age 30 shaped her mission and her decision to avoid natural flavors. She describes how trust and community grew "organically" through direct customer engagement and helps generate retail discovery and online reorders across channels. She also details how B.T.R. approaches growth with constant iteration while keeping affordability and velocity in mind, and shares practical learnings on Meta advertising and how to pair digital attribution with retail data stories to win new accounts. Brands in this episode: B.T.R. Nation, Spindrift, Mid-Day Squares, Graza, Simple Mills, Siete, Perfect Bar, Lily's, Unreal, Heinz, Crumbl

Is Big Food finally catching up to emerging brands on speed to market? As legacy CPG giants roll out protein- and fiber-forward innovations faster than ever, the team debates whether startups still hold the advantage. Plus, we give a heartfelt sendoff to Jacqui Brugliera as she departs BevNET after 12 years. Show notes: 0:23: Honoring A Legend. More Meetups! Heading West. Speedy Delivery. Creamy Everything. – Ray Latif and co-hosts John Craven and Mike Schneider mark Jacqui Brugliera's final show at BevNET after 12 years, sharing heartfelt praise for her impact as a teammate, friend, and steadying presence. The conversation then shifts to a recap of Taste Radio's recently held Miami meetup as well as an upcoming event in New York City on April 16. The hosts also discuss whether big CPG brands are catching up to entrepreneurial ones as they chase "better-for-you" trends like protein and fiber and whether legacy companies can truly match the credibility and branding agility of smaller players. They also riff on the rise of "creamy condiments" and highlight a new RTD Vietnamese coffee, a decaf sparkling coffee, buttermilk pancake mix, hop-infused cocktails, and a wave of new products from Athletic Brewing. Brands in this episode: Doritos, Smartfood, SunChips, Angie's Boomchickapop, Rebel Roots, Poppi, Fruities, CronchClub, Lasso, Tia Lupita, Bachan's, AleSmith, Athletic Brewing, Guinness, Fuzzee Coffee, North Shore Roasters, Phoenicia Diner