Podcasts about beverage

C'è un'onda silenziosa che sta trasformando il mondo del beverage, è il mercato delle bevande “Low-No Alcohol” (LNA), un segmento che senza alzare troppo la voce e nonostante le resistenze sta conquistando l'interesse di consumatori, produttori e operatori globali. Secondo i dati forniti da Areté il mercato europeo delle bevande a basso contenuto alcolico e senza alcol avrebbe toccato nel 2023 un valore prossimo ai 9 miliardi di euro, in netto aumento rispetto ai 7,5 miliardi del 2021.

In this episode, we discuss all the ways a beverage firm can diversify its business and the consequences when things go wrong. Whether it is geographical expansion, vertical integration, moving into adjacent categories, or route to market, we debate the merits, downsides, and myriad real-world examples of seven different diversification strategies and runway for each strategy to be successful going forward. Read our report on diversification strategies: Beverage market buzz: Balancing diversification versus focus. Want to sign up for our written research? Have a question, qualm, or story to tell, reach out via email: Bourcard.Nesin@Rabobank.com. Check out the rest of our written research: Rabobank.com/knowledge.   Note: The content and opinions presented within this podcast are not intended as investment advice, and the opinions rendered are that of the individuals and not Rabobank or its affiliates and should not be considered a solicitation or offer to sell or provide services.   Disclaimer: Please refer to our global RaboResearch disclaimer at https://www.rabobank.com/knowledge/disclaimer/011417027/disclaimer for information about the scope and limitations of the material published on the podcast.

La Grecia vive un boom turistico senza precedenti: nonostante il turismo rappresenti circa il 25 % del PIL nazionale, il Paese affronta una carenza di circa 80.000 lavoratori stagionali soltanto nel settore ricettivo e della ristorazione, poche settimane prima dell'estate 2025 (fonte theguardian.com).Questa tensione sul mercato del lavoro rende l'offerta per bartender stranieri, soprattutto quelli con formazione e buon inglese, particolarmente interessante: le strutture turistiche greche – isole e resort – cercano personale qualificato e mostrano maggiore flessibilità verso lavoratori esteri. Ne ho parlato con Anthony Lefkimmiatis, bartender 38enne di lunga esperienza e con le idee chiare in fatto di mixology, alle redini dell'Infinity Shisha Bar di Benitses, villaggio di pescatori sulla costa orientale di Corfù, a circa 12 km da Corfù città. 

Giornate che iniziano con una sveglia troppo presto e finiscono davanti a uno schermo troppo tardi, notifiche che si susseguono senza sosta, tempo libero ridotto all'osso, notti spesso disturbate da pensieri e ansia. È questo lo scenario sempre più diffuso a livello globale da cui emergerebbe con forza una nuova idea di vacanza: il turismo del sonno. Non si tratta solo di rilassarsi ma di scegliere attivamente luoghi e strutture che garantiscano silenzio e riposo profondo, vero e proprio antidoto allo stress quotidiano, un'esigenza che sta riscrivendo le regole del viaggiare. I numeri parlano chiaro, secondo le stime di Market.us, il settore sarebbe destinato a passare da un valore di 72,6 miliardi di dollari nel 2024 a 237,9 miliardi entro il 2034, con un tasso di crescita annuale composto del 12,6%. Lo sleep tourism si configurerebbe così come una nicchia ad altissimo potenziale all'interno del più ampio universo del turismo del benessere, rispondendo a esigenze molto concrete con soluzioni specifiche.

Barcellona è una città che accoglie e sorprende. Sul tetto dell'SLS Hotel, nella luce calda del pomeriggio, il vento porta l'aroma salmastro del porto. Qui si trova Kyara, il nuovo cocktail bar nato dall'incontro tra la profumeria e la mixology per opera di Alex Kratena e Monica Berg, pluripremiata coppia proprietaria del Tayēr + Elementary a Londra.

In this episode of the Startup CPG Podcast, Daniel Scharff speaks with Matt Merson, Head of Strategy and Sales at Once Upon a Coconut, and a veteran executive with over three decades of experience in the consumer packaged goods (CPG) industry. This in-depth conversation offers a comprehensive guide to navigating sales broker relationships for emerging CPG brands.Matt provides practical guidance on when and how to find and engage a broker, how to evaluate broker performance, and what internal preparations are necessary for a successful partnership. The discussion covers key topics such as broker compensation structures, contract negotiation strategies, the importance of sales collateral and data readiness, and how to ensure brokers are aligned with your brand's growth strategy.Gain a clear understanding of the differences between national, regional, and specialty brokers, and how to choose the right fit based on product, channel, and stage of growth. Matt also shares real-world insights on managing broker expectations, establishing accountability, and setting measurable goals to drive retail success.This episode is an essential resource for founders and sales leaders seeking to build sustainable retail distribution through broker partnerships.Listen now to gain expert-level insights into one of the most critical decisions early-stage CPG brands face.Access Startup CPG's exclusive data package with NIQ: https://nielseniq.com/global/en/landing-page/startupcpg/Listen in as they share about:What Is a Broker and When to Hire OneStrategic Fit and Channel FocusHow to Find & Evaluate BrokersTypes of BrokersFees & Contract Structure and NegotiatingTools to Set Brokers Up for SuccessWhen It's Not WorkingMaintaining a Healthy Broker RelationshipMatt's Recommended BrokersEpisode Links:Website: https://onceuponacoconut.com/LinkedIn: https://www.linkedin.com/in/matthew-merson/  Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Daniel's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

«Non cercavamo un'azienda, cercavamo una casa di campagna, un rifugio per la nostra famiglia. Quando arrivammo su quella collina incolta, ci sembrò un luogo inaccessibile. Io, mio marito e mio suocero salimmo tra la vegetazione fitta, ma poi ci guardammo negli occhi e sentimmo, fortissimo, che quella era casa nostra. Il nostro posto nel mondo.» A raccontarlo è Ria Fonzone, oggi responsabile della comunicazione dell'azienda di famiglia, ma prima ancora testimone e narratrice di un sogno condiviso. Una casa tra i filari, un progetto nato non da un piano industriale ma da una visione familiare: mettere radici. Non solo nel terreno, ma nella terra dell'anima, quella che ti accoglie, ti cambia e ti chiede rispetto.

Il noto bartender e ricercatore della mixology Luca Picchi, qualche anno fa, nel ricostruire meticolosamente la vera storia del Negroni fissò anche un punto fermo su un altro storico cocktail italiano, notissimo in tutto il mondo, l'Americano. Stabilendo cioè, senza alcun dubbio, che quest'ultimo – composto da due ingredienti tipici della liquoristica di casa nostra, vermouth e bitter, con un'aggiunta di soda - è il “padre” del Negroni, che – come spiegato nell'approfondimento dedicato al cocktail realizzato da Nicole Cavazzuti - ne rappresenta una vera e propria variante (con gin al posto della soda) voluta dal conte fiorentino Cammillo Negroni.

In this bonus episode of the Startup CPG Podcast, Editor Caitlin Bricker is joined by Startup CPG founder Daniel Scharff and Head of Marketing & Community Patricia Menegoto to recap their experience at the Summer Fancy Food Show in New York City.Together, they highlight key takeaways from the event, including curated buyer meetings, panel discussions, evening networking events, and the vibrant energy of the River Pavilion where 25 emerging brands showcased their innovations in the Startup CPG section.Caitlin also features three brands from the Startup CPG section — Figa Foods, Loopini Pizza, and Ooso Sparkling Tea — who share their behind-the-booth insights, major wins, and the impact of being part of the community.Whether you're preparing for your first trade show or looking to refine your event strategy, this episode offers actionable advice and an inside look at what makes Fancy Food such a powerful platform for emerging CPG brands.Tune in now!Listen in as they share about:Summer Fancy Food Show ExperienceStartup CPG Section1:1 Buyer MeetingsFurther Female Founder LoungeEvents & NetworkingBrand Spotlights-Figa Foods-Loopini Pizza-Ooso Sparkling TeaEpisode Links:LinkedIn: https://www.linkedin.com/in/danscharff/ LinkedIn: https://www.linkedin.com/in/pmenegoto/ Website: https://figafoods.com/ LinkedIn: https://www.linkedin.com/in/damiano-messineo-53354018a/ Website: https://drinkooso.com/ Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Caitlin's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

Leslie Galer is the Owner of Collaborative Quality Improvement LLC, A Quality and Food Safety Consulting company. She also subcontracts for Commercial Quality Assurance and Food Safety Solutions. Leslie is a highly efficient and results-driven professional with Black Belt and Certified Quality Engineer (CQE) certifications. Over 20 years experience in the Food and Dietary Supplements Industries, focusing on: R&D, factory food safety and quality systems, and quality management. Before founding Collaborative Quality Improvement LLC, Leslie worked in Leadership and Management roles at Kraft Heinz and Walgreens. The Industry 4.0 Podcast with Grantek delivers a look into the world of manufacturing, with a focus on stories and trends that lead to better solutions.   Our guests will share tips and outcomes that will help improve your productivity. You will hear from leading providers of Industrial Control System hardware and software, Grantek experts and leaders at best-in-class industry associations that serve Life Sciences and Food & Beverage manufactures.

Lo usiamo ogni giorno, quasi senza pensarci. Una manciata nell'acqua che bolle, un pizzico sull'insalata, una spolverata sulle patatine. Il sale è il gesto più naturale della cucina, tanto semplice quanto trascurato. Ma cosa sappiamo davvero di lui? Da dove proviene, come si raccoglie, come si differenzia? La verità è che il sale è uno degli alimenti più antichi, preziosi e determinanti della storia umana, eppure oggi vive in un angolo, confinato a comparsa muta nelle nostre cucine

In this episode of the Startup CPG Podcast, our Editor and host of the Founder Feature series, Caitlin Bricker, sits down with Jenn Ko, founder of DIME — a bold and flavorful MSG-based seasoning brand on a mission to challenge misconceptions and celebrate Asian heritage. Jenn shares her journey from being an MSG skeptic to becoming a passionate advocate, fueled by cultural pride and a desire to reclaim the narrative around this misunderstood ingredient.Together, Caitlin and Jenn explore the roots of MSG's bad reputation, its scientific origin, and how xenophobia played a role in shaping public perception.Jenn also reflects on her entrepreneurial journey, the story behind DIME's provocative name, and her vision for making the product a pantry staple.Whether you're curious about MSG or inspired by authentic founder stories, this episode offers valuable insight into the intersection of culture, food, and innovation.Listen now to learn how one founder is turning a misunderstood ingredient into a modern culinary movement.Listen in as they share about:Founding story of DIMEThe origins and misconceptions of MSGBreaking stereotypes through brandingProduct strategyEntrepreneurial challenges and aspirationsCommunity & supportEpisode Links:Website: https://www.dimemsg.com/ Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Caitlin's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

What happens when monks, caffeine, and alcohol collide? Buckfast Tonic Wine has been called "wreck the hoose juice" for a reason, and we're here to find out why. From its bizarre monastic origins to its unholy connection to Scottish street crime, this stuff has serious lore.Matt, Jason, and Drew dig into the story behind Buckfast while getting way too excited about glass shards, caffeine-soaked riots, and whether this wine is technically… wine.#Buckfast #TonicWine #AlcoholLorehttps://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Immaginate un forno che non si ferma mai. Un alleato che garantisce sicurezza, si adatta al vostro ritmo e vi permette di gestire ogni sfida. Non è fantascienza, ma realtà: è il nuovo DUO di Izzo Forni, il forno che sta rivoluzionando il modo di concepire la cottura professionale in pizzeria.Presentato in anteprima a TUTTOPIZZA 2025, DUO rappresenta la sintesi perfetta tra tradizione artigiana e visione futuristica. In soli 196 centimetri di larghezza, Izzo Forni è riuscita a concentrare una potenza straordinaria che cambia le regole del gioco: due camere di cottura completamente indipendenti, ciascuna con la propria accensione e il proprio controllo termico."Abbiamo voluto creare qualcosa che andasse oltre il semplice concetto di forno," spiegano dall'azienda napoletana. "Il DUO è nato dall'ascolto delle vere esigenze dei pizzaioli: la paura di rimanere senza forno durante il servizio, la necessità di cuocere prodotti diversi contemporaneamente, l'importanza di contenere i costi energetici."

I lavoratori dell'ospitalità si sentono malpagati e (spesso) poco sicuri di notte. Sempre meno garnish nei cocktail per combattere gli sprechi alimentari. Negli Usa i whiskey in edizione limitata ispirati al bitcoin. Le notizie della settimana dal mondo di cocktail e distillati dai media internazionali

Nel panorama vitivinicolo contemporaneo alcune varietà riescono più di altre nel farsi interpreti delle specificità ambientali e culturali di un territorio. Quando questo avviene, il vitigno non è solo materia prima ma si trasforma in simbolo identitario, strumento di racconto e, spesso, punta di diamante della produzione e della comunicazione aziendale. È il caso del Riesling Trentino DOC di Cembra Cantina di Montagna, che oggi si presenta con la nuova annata 2023 all'interno di un percorso di riposizionamento intrapreso dalla cantina nel 2022.Il riesling renano, storicamente legato ai paesaggi della Mosella e del Reno, ha trovato nella Valle di Cembra un habitat inaspettatamente favorevole. Qui, tra pendenze estreme e suoli di porfido, il vitigno sviluppa un profilo sensoriale distintivo, che unisce freschezza, salinità e una struttura vibrante. Questo legame forte con l'ambiente ha reso il riesling uno dei vettori principali con cui la cantina ha scelto di raccontare l'identità del territorio e il suo potenziale enologico

C'è un modo di pensare l'abbinamento tra cibo e bevande che si sta affermando sempre più nella ristorazione a livello internazionale non come moda passeggera, né come semplice alternativa all'alcol, ma da vero e proprio linguaggio sensoriale che parla di stagioni, materie prime, creatività e rispetto. Si chiama Juice Pairing e si può dire che negli ultimi anni ne ha fatta di strada. Tutto nasce nei templi dell'alta cucina scandinava, dove l'eccellenza non si misura solo in stelle Michelin ma nella coerenza con un pensiero gastronomico sostenibile e inclusivo. 

Red Bus Brewing owner Erik Schmid is candid about what changed his mind about adding hard slushies to the Folsom, California-based craft brewery's summer menu: “bottom line.”   In Episode 2 of the Brewbound Podcast's Learning Lounge: Taproom Tactics series, Schmid shares that since Red Bus purchased a slushie machine, the fruity drinks have become 10% of Red Bus' beverage sales and 5% of its overall business. He described their popularity from May through September as a “pleasant surprise,” attracting consumers who wouldn't otherwise visit the brewery and offering others an alternative to beer.   Schmid walks through pricing, margin and profitability, production and the flavors that work best, plus how long the slushie machine took to pay for itself.    Plus, Justin, Jess and Zoe recap the latest headlines, including RNDC's planned layoffs in California ahead of its September exit and recent brewery closures and acquisitions.    The trio also play Another Round or Tabbing Out on the trend of hard sports hydration drinks.    Catch up on Episode 1 of the Learning Lounge with Death of the Fox co-founder Chuck Garrity sharing how coffee has become the dominant part of the brewery's business.

With protein becoming a kind of "holy water" that instantly anoints any food or beverage with a health halo…it was only a matter of time before it converged with carbonated soft drinks, right? But what if I told you that I've been trying to make protein soda a “billion-dollar idea” since 2016? Originally approached by the patent holder almost a decade ago, my attempts at influencing large beverage portfolios went nowhere fast. And it makes sense in hindsight…as within a low household penetration beverage category (like protein drinks), market participants (back then) obviously wanted to bring in new buyers, but the more meaningful solved challenge involved expanding distribution. Even a few years later, within content basically no one watched…I started mentioning how PepsiCo should make “protein dirty sodas” but letting Muscle Milk leverage its carbonated soft drinks flavor IP. But fast forward another few years…protein is winning in most places across the grocery store, accessibility of protein RTD beverages has become almost ubiquitous within the market, and maybe most importantly the “dirty soda” movement exploded thanks to TikTok. And before you think I'm humbly bragging about my place within the protein soda category creation, one that will likely never make the future Wikipedia page…just know that I wholeheartedly believe being right too early is indistinguishable from being wrong! Instead, I provided that quick introductory story to set the stage for our conversation with the CEO of Don't Quit, Mark French, who's new protein soda is launching nationwide in Walmart, Albertsons, CVS, and others this month. And alongside this refreshed strategic focus of delivering healthier, clean, great tasting protein in a variety of different formats…we got an insightfully diverse POV on the functional beverage marketplace from Chris Van Dusen, a private equity group Senior Partner involved in delivering capital solutions for late-stage startup and growth companies like Don't Quit. Follow the Pour Decisions Podcast!Also, an extra special thanks to Cognizin, for not only being the Title Sponsor of The Beverage Forum 2025...but supporting this awesome piece of content!

If you've ever wondered what it takes to get your brand into a top distributor — and actually stay there — this episode is essential listening.We sit down with Sara Harmelin, Vice President of Portfolio Development at Allied Beverage Group, one of the largest single-state alcohol distributors in the U.S. Operating exclusively in New Jersey, Allied works with virtually every major supplier — from Diageo and Bacardi to Heaven Hill and Pernod Ricard — and moves more than 15,000 SKUs across the state. Sara is the gatekeeper of innovation: every new brand, line extension, and emerging category goes through her team first.In this episode, Sara pulls back the curtain on the realities of portfolio building in a high-volume, high-stakes environment. She shares what works, what doesn't, and how brands can avoid being lost in the warehouse shuffle.You'll hear:Why Allied is betting big on hemp-derived THC — and what it means for the future of category expansionWhat founders need to know about timing, incentives, and sales buy-in to make a successful launch stickThe portfolio committee process: how Sara brought in cross-functional decision-makers (including Gen Z) to vet brands from every angleHow Allied uses reorder rates and “rep touches” to decide if a new brand is worth the shelf spaceWhy 90-day launch plans — not splashy debuts — are the new industry standard for serious distributorsThe one thing Sara wants every founder to leave at the door — and what you should bring insteadThis episode also hits on the deeper shifts shaping the future of drinks distribution — from how generational change is influencing category preferences, to why flexibility, empathy, and brand authenticity are more important than ever.Whether you're launching a brand or scaling one, Sara's insights will help you position your product for long-term success inside the distributor system.Last Call:Don't miss our next episode, dropping on TK.For the latest updates, follow us:For the latest updates, follow us:Business of Drinks:LinkedInInstagram @bizofdrinksErica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry's most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies.LinkedInInstagram @ericaduecyScott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. He currently serves as Head of Search at Distill Ventures. He was formerly the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor.LinkedInCaroline Lamb, contributor: Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners, a Michigan-based importer and distributor.LinkedInInstagram @borkalineSPONSOR: SWIG Partners is exclusively offering $100 off their supplier-distributor matchmaking fee when you mention the Business of Drinks podcast, or inquire via this link: ⁠https://www.swigpartners.com/businessofdrinksIf you enjoyed today's conversation, follow Business of Drinks wherever you're listening, and don't forget to rate and review us. Your support helps us reach new listeners passionate about the drinks industry. Thank you!

Hybrid Marketing Co. Vice President of Strategy, Jenny Lamboy, and Bayou City Hemp Co. and co-founder of Howdy THC beverage CRO, Joel Canada, discuss the recent veto of Texas Senate bill 3 and House bill 28, which could have banned all hemp THC beverages in Texas. Learn what effort went into overcoming these bills, the stakes involved, and what the future holds.

In this episode of the Startup CPG Podcast, Daniel Scharff is joined by Daniel Faierman, Partner at Habitat Partners, an early-stage venture firm spun out of the renowned creative agency Red Antler. With experience at major CPG companies such as PepsiCo, Danone, and AB InBev, Daniel brings a well-rounded perspective on brand building, strategic investment, and evaluating emerging consumer brands.They explore what Habitat Partners looks for in early-stage investments, with a focus on strong gross margins, capital efficiency, and early signs of product-market fit. Daniel shares how brands can succeed in pre-launch or seed rounds, the metrics that matter most — including velocities and marketing efficiency — and the importance of building a credible online presence even for retail-focused companies.He also offers candid advice on what not to do when pitching investors, outlines common valuation benchmarks, and highlights specific whitespace opportunities he's actively looking to fund.If you're a founder preparing to raise capital or simply seeking to better understand the CPG investment landscape, this episode delivers strategic insights and actionable guidance from a seasoned investor. Listen now!Listen in as they share about:Who Is Daniel Faierman and What Is Habitat Partners? Key KPIs They Evaluate DTC vs Retail Channel Strategy Fundraising Mistakes to Avoid Valuation Guidance White Space Opportunity They're Seeking What Founders Should Ask Habitat Other Early-Stage CPG Funds Mentioned Episode Links:Website: https://www.habitatpartners.co/ LinkedIn: https://www.linkedin.com/in/daniel-faierman/ Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Daniel's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

Send us a message!In this episode Dana interviews Award winning food and travel journalist, speaker, author, nutrition communications consultant, television personality and registered dietitian nutritionist, Carolyn O'Neil, MS, RDN.Carolyn shares how she found her love of nutrition (and writing) and started working in nutrition media. Carolyn's newly launched podcast is Watch What You Eat with Carolyn O'Neil. Find her on Instagram at @carolynoneil More about our guest:Carolyn writes about food, nutrition, travel and healthy lifestyles for numerous publications including VIE Magazine, OLTRE Magazine, Atlanta Homes & Lifestyles Magazine, Southern Living Magazine and Food & Wine Magazines. She is on the Nutrition Review Board for Southern Living Magazine and Forbes Health.Carolyn is a member of the invite-only Google Food Lab, an international group of thought leaders in all areas of food from farming to finance. She served on Delta Air Lines Culinary Council as a nutrition consultant to help update and guide the airline's inflight menu planning for special meals and wellness initiatives.As a media spokesperson, Carolyn has worked with multiply leading brands including Nestle, The Wonderful Company, Quaker, Sunsweet, Danone, ConAgra and many others. Carolyn has been a professor of nutrition science and nutrition communication for Florida State University's London Study Centre and professor of journalism for Emory University in Atlanta.She is a contributor to NBC Atlanta & Company and can be seen as “The Lady of the Refrigerator” on Alton Brown's Good Eats on Food Network. Carolyn is the author of Southern Living's best selling The Slim Down South Cookbook and co-author of The Dish on Eating Healthy and Being Fabulous winner at the World Food Media awards.A pioneer in food television, Carolyn launched and led CNN's coverage of food andnutrition for nearly 20 years as anchor and executive producer of CNN On The Menu and was senior correspondent and anchor for CNN's Travel Now program. She's earned two James Beard Foundation Awards for excellence in broadcast food journalism and is a member of the James Beard Foundation's Who's Who in American Food and Beverage. She has also been honored by the National Restaurant Association, the American Heart Association, the American Society for Nutrition and the Academy of Nutrition and Dietetics for her pioneering work in nutrition communications. Her master's degree in nutrition is from Boston University and undergraduate degree in Foods and Nutrition is from Florida State University. Carolyn lives in Atlanta.

✦ When City Lights Collective co-host Jon Goode was told that High Bias is a good thing, he wasn't entirely sure what that meant. So, he decided to go to Block and Drum on a Wednesday night to find out for himself. Created by STLNDRMS, High Bias is a deep listening experience. Each week, they explore the highest level of music curation in a room designed for true fidelity. A fully treated space, an uncompromising sound system, and a focused audience. No distractions, just music presented with intention. ✦ WABE arts reporter Summer Evans brings us a story about the Atlanta creative writing organization “Lost in the Letters,” which recently announced they are opening a studio in Candler Park. What began in 2012 as a quarterly reading and workshop series, has become the annual Letters Festival, which brings together literary enthusiasts for workshops, nightly readings, and live events. Now, the organization has found a permanent space to bring accessible programs and resources to people seeking creative writing opportunities. ✦ Songwriter, producer, and studio artist K Michelle Dubois has been making music in Atlanta for over three decades, most recently as a solo act but previously with bands such as Ultrababyfat and Luigi. Dubois’s newest album, “Infinity Sandwich,” drops this Friday, and she’ll celebrate with a release party at the EARL on Saturday. City Lights Collective co-host Kim Drobes recently caught up with Dubois to discuss the new album, her creative process, and how she helped us launch The City Lights Collective with a bang. Did we mention Dubois wrote our new theme music? ✦ Luenell, an entertainment veteran known to her fans as "The Original Bad Girl of Comedy," has been making audiences laugh for nearly three decades with her appearances onstage, as well as in TV shows like "Hacks," and the upcoming Tracey Morgan sitcom, "Crutch." Luenell performs at City Winery August 1st through 3rd, and she recently caught up with WABE reporter Kenny Murray to discuss her sharp wit, high tone, and long nails. ✦ Atlanta’s vibrant world of cocktails and zero proof beverages thrives in our bars and restaurants as well as our local distilleries and non-alcoholic bottle shops. Few may know this world better than Beth McKibben, editor in chief and dining editor at Rough Draft Atlanta. Beth’s expertise is invaluable as she continually explores our city’s elevated beverage programs and examines the latest trends in mixology. She joins The City Lights Collective monthly for “The Beverage Beat” and this month, McKibben embraces summertime sipping wines and shares the history of the ever-popular pink drink, Rose.See omnystudio.com/listener for privacy information.

0:00 IntroJuice0:48 Life and Podcast updateEntrée - Shrimp Scampi with Angel Hair Pasta3:44 Man treks 53 miles in bird costume to raise awareness about endangered species 11:01 I'm a flight attendant — we judge passengers who order this sketchy beverage 14:41 Vape user's leg scorched 'to a crisp' after catching fire in pocket: 'The smell of burnt flesh made me feel sick' 19:35 Would you rather with co-host DJ Code Dessert (Pink Lemonade Pie)23:57 OutroFollow on Instagram: ⁠⁠⁠⁠⁠https://www.instagram.com/itzmrpr3zz/⁠⁠⁠⁠⁠TikTok: ⁠⁠⁠⁠⁠https://www.tiktok.com/@mr_pr3zz?lang=en⁠⁠⁠⁠⁠GRAB SOME MERCH: ⁠⁠⁠⁠⁠https://my-store-cebaed.creator-spring.com/⁠⁠

Kelley Brooke, CEO of Brooke Management Group, joins the Club + Resort Talks podcast to discuss the implementation of robot delivery at Harbor Links golf course. The course, which has 27 holes, aims to attract a younger demographic by modernizing its services. Brooke partnered with Robot.com to introduce food delivery robots, which have significantly increased food and beverage service, accounting for 35-40% of daily sales. The robots, which are GPS-guided and can handle various items, have attracted attention, including a visitor from California. Brooke emphasized the need for additional staff to support the new technology and plans to explore further technological advancements, such as advertising on the robots and using robots for maintenance tasks. Also in the news … Privé Padel has officially launched a high-end padel destination at the historic Montauk Yacht Club, marking the first-ever padel courts in Montauk and a major milestone for the sport's presence in the Hamptons. Zinkand Golf Design is building a new 12-hole golf course at Chechessee Creek Club. Clever routing combines the opening five-hole loop geared toward higher handicap players with the final seven holes requiring greater strategic thought. Lastly, Evergreen Golf Course hits the market for $4.8M after sinkhole closure ends a 60-year run. After nearly six decades of operation and several months of closure, Evergreen Golf Course in East Hempfield Township has officially been listed for sale. The 70-acre property is being offered at $4.84 million by Iron Valley Real Estate of York County. The longtime family-owned course shuttered on April 30, after battling extensive and persistent sinkhole damage that made continued operations unsustainable.

rWotD Episode 2985: Barbara Tropp Welcome to random Wiki of the Day, your journey through Wikipedia's vast and varied content, one random article at a time.The random article for Sunday, 6 July 2025, is Barbara Tropp.Barbara Tropp (1948 – October 26, 2001) was an American orientalist, chef, restaurateur, and food writer. During her career, she operated China Moon restaurant in San Francisco and wrote cookbooks that popularized Chinese cuisine in America. China Moon's accompanying cookbook is credited with being one of the first fusion cuisine cookbooks. She was the 1989 recipient of the Who's Who of Food & Beverage in America James Beard Award. Tropp was called "the Julia Child of Chinese cooking."This recording reflects the Wikipedia text as of 00:50 UTC on Sunday, 6 July 2025.For the full current version of the article, see Barbara Tropp on Wikipedia.This podcast uses content from Wikipedia under the Creative Commons Attribution-ShareAlike License.Visit our archives at wikioftheday.com and subscribe to stay updated on new episodes.Follow us on Mastodon at @wikioftheday@masto.ai.Also check out Curmudgeon's Corner, a current events podcast.Until next time, I'm neural Arthur.

In this episode of the Startup CPG podcast, Grace Kennedy speaks with Sue Delegan and Kim Hehir, the co-founders of Brutus Bone Broth, a leading brand in the emerging category of functional pet food toppers. As sisters and entrepreneurs, Sue and Kim share the journey of building a mission-driven company that started in their home kitchens and scaled to national distribution with major retailers like Target.They explore how Brutus Bone Broth was born out of a personal need and quickly gained traction through strategic beta testing, a strong emphasis on product quality, and persistent outreach to retailers. Sue and Kim discuss navigating regulatory hurdles, maintaining cost-efficiency while preserving ingredient integrity, and the importance of innovation in developing new product lines like powdered bone broth and functional goat milk.They also reflect on the emotional realities of entrepreneurship, the value of building collaborative relationships, and how a clear brand mission—nourishing pets while giving back to the community—has remained central to their growth.Listen in to gain valuable insights on product development, retail strategy, and scaling a consumer brand—plus learn how Brutus Bone Broth is shaping the future of pet nutrition.Listen in as they share about:Brutus Bone Broth OverviewManufacturing & Product DevelopmentGo-to-Market Strategy & Early ChallengesNegotiation & Cost ManagementRetail ExpansionDTC & InnovationEpisode Links:Website: brutusbroth.comLinkedIn: https://www.linkedin.com/in/kimberly-hehir-6753391/ Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Grace's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

In this episode of the Startup CPG Podcast, Daniel Scharff is joined by Jamie Valenti-Jordan, CEO of Catapult Commercialization Services, and Andy Kurtts, founder of Buttermilk Creative, for a deep dive into the technical and design considerations to get your product out into the world.Jamie shares his 20+ years of commercialization expertise, covering the technical side of packaging—shelf life, structural integrity, co-manufacturing constraints, and the science behind keeping products protected from oxygen, moisture, light, and even drop-kicks during shipping. Meanwhile, Andy offers the designer's perspective on how to stand out on-shelf, balance aesthetics with category norms, and build packaging that communicates your brand's promise clearly and effectively.Together, they break down how packaging influences everything from retail acceptance to consumer perception, and why early-stage brands should think carefully about format, manufacturing limitations, and visual hierarchy. Real-world examples like Graza, NoBull, and Leisure Hydration illustrate how form and function can come together to build lasting impressions—and brands.Whether you're in the concept phase or planning your second packaging run, this episode is your total package.Tune in now to learn how to make your product irresistible on shelf—from the inside out.Visit Catapult Commercialization Services: https://bit.ly/catapultcpgVisit Canworks digital can printing: https://www.canworksprinting.com/startupcpgListen in as they share about:The Importance of Packaging in Product SuccessTechnical Considerations of Packaging (Jamie's Perspective)Design and Branding Strategy (Andy's Perspective)Working with Designers and AgenciesTesting, Feedback, and IterationCost, Margin, and Strategic Trade-offsMarketing, Community, and Brand ExecutionReal Brand ExamplesEpisode Links:Website: https://www.catapultserv.com/ LinkedIn: https://www.linkedin.com/in/fvmh97c/ Website: https://buttermilkcreative.com/ LinkedIn: https://www.linkedin.com/in/andykurtts/ Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Daniel's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

Is society really shifting away from the “original functional drink?” And if so, which alternative is best suited to emerge as the next beverage industry winner? About two months ago, there was a Bloomberg article that noted “alcohol consumption has gone into possibly permanent decline.” And let me tell you…within the world of beverage industry pundits, that excerpt caused quite the tizzy. Yet, I'd argue this story of gradual, long-term moderation isn't (for the most part) what's being passionately contested. Instead, the Bev-Alc community seems more argumentative regarding the key factors causing these declines and whether the pendulum of consumer behavior will eventually swing back. And to be completely honest…when analyzing this dynamic subject matter, you can easily get yourself more twisted than chugging a few of those tea-flavored FMB tallboys. So, I'm going to streamline this content piece by acknowledging that “generational transition” and “economic growth challenges” are relevant…but largely focusing on interconnected underlying drivers that strengthened a few relevant consumer behaviors during the “Great Shutdown” era. But maybe the most obvious impact from “consumers re-evaluating what's good for them and growing more focused on living healthier” becomes apparent when you consider the strategic lens that “demand growth breeds commercialization activity.” And since we also live in the “Age of the Endless Aisle,” strengthened by the “Great Shutdown” era normalizing online grocery shopping, it resulted in expanded availability for more great-tasting options across every nonalcoholic beverage category compared to any other point in our history. As a result, this wider range of alcohol-free drinks, alongside broader access…made abstaining more viable. Though, let's dig deeper into popular alcohol-free beverage options…and attempt to answer my introductory question of “which alternative is best suited to emerge as the next beverage industry winner.” And maybe it's best if we initially align ourselves around my belief that beverages offering more than enjoyment aren't just a passing fad…instead a reflection of a deeper secular trend towards health-conscious consumption. Moreover, consumers are moving closer everyday towards this four-way intersection of taste, convenience, nutrition, and functionality. And consequently…every multibillion-dollar beverage category is in the early innings of a remarkable transformation, as hundreds of brands are competing for consumer attention with wellness-focused marketing and functionality of ingredients. However, it's important to understand that (1) shifting consumer behavior most often happens progressively, but (2) there are multiple levels “to this game.” So, let's use that thought framework to examine the past, present, and potential future of functional beverages. So then…are functional alcohol alternatives the ultimate disruptor? If our prediction timeline is decades into the future…I might be inclined to answer favorably, but in the near-term it's going to be an incremental success story.

Tea is having a moment—and it's long overdue. In this week's episode of Eating at a Meeting, I'm joined by Amy March, executive chef and co-founder of The Steeping Room and Urban Tea House, to talk about why tea deserves a starring role on your event menu.  With over two decades of experience in specialty tea, culinary arts, and holistic health, Amy brings the perfect blend of insight and inspiration for planners looking to serve more than just caffeine. We will explore how tea can create moments of calm, spark cultural connection, support wellness goals, and build community at the table. Amy shares real strategies for incorporating tea into events—from elegant stations and immersive tastings to seasonal pairings and signature mocktails—turning every pour into an opportunity for impact. And if you've ever questioned whether your F&B dollars could be better spent, this episode offers a deliciously purposeful alternative to that pricey pot of coffee. Let's rethink the role of tea and use it to steep our events in intention, connection, and creativity.

Marcus and Corey What You Know 'Bout That trivia game for Tuesday July 1st, 2025.

Send us a textSelecting the right ERP system for the food and beverage (F&B) industry demands more than a surface-level comparison—it requires a deep dive into the unique operational and regulatory challenges that shape each business model within this sector. From raw ingredient sourcing to last-mile delivery, F&B companies must navigate strict traceability requirements, evolving compliance mandates, and complex transaction flows that vary widely across producers, manufacturers, and distributors. Our 2025 list of top F&B ERP systems reflects this diversity, spotlighting vendors not just for their market presence, but for their proven ability to address real-world F&B scenarios—like catch weight tracking, shelf-life optimization, and route accounting. With criteria ranging from product-market fit to innovation in sustainability and automation, each system featured here has shown a commitment to evolving alongside the intricate demands of this industry, helping businesses future-proof their operations without compromising on functional depth.In this episode, our host, Sam Gupta, discusses the top 10 food & beverage ERP systems in 2025. He also discusses several variables that influence the rankings of these food & beverage ERP systems. Finally, he shares the pros and cons of each food & beverage ERP system.Background Soundtrack: Away From You – Mauro SommFor more information on growth strategies for SMBs using ERP and digital transformation, visit our community at wbs. rocks or elevatiq.com. To ensure that you never miss an episode of the WBS podcast, subscribe on your favorite podcasting platform. 

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss Taco Bell's announcement that it would expand its Live Mas Café platform to an additional 30 locations before the end of the year — and eventually to all U.S. locations. The test at a San Diego location has been so successful that Taco Bell expects beverage could be a $5 billion platform by 2030. So what does that mean for the beverage boom across the industry? Sam and Alicia break it down. Next they discuss the amicable split between McDonald's and Krispy Kreme, which launched in 2022 as the doughnut chain sought to leverage McDonald's 13,000-plus locations as access points for its goods. Sam and Alicia discuss why the partnership was ultimately a failure, and why restaurants should consider prioritizing quality over access on their growth journeys. Then they talk about recent data from Black Box Intelligence that showed that businesses serving large immigrant populations are experiencing sales and traffic declines, citing fears of the Trump administration's mass deportation campaign. Finally, tune in to a conversation between managing editor Leigh Anne Zinsmeister and Applebee's executive director of off-premises Vicki Hormann, held in person at the recent National Restaurant Association Show. For more on these stories: Taco Bell expands its Live Más Café concept en route to $5 billion beverage goalThe McDonald's/Krispy Kreme partnership is overRestaurants experience traffic, sales declines in markets with large Hispanic populations

In this episode of the Startup CPG podcast, Grace Kennedy speaks with Francesca Pittaluga, founder of Ciao Pappy, a premium Italifornia pasta sauce brand that blends the culinary traditions of Italy with the fresh, vibrant spirit of California.Francesca shares her entrepreneurial journey from a career in fashion to building a fast-growing CPG brand rooted in family heritage, clean ingredients, and strong storytelling.Gain insight into the early days of launching Ciao Pappy, the strategic decisions behind product development and retail placement, and the challenges of scaling production while maintaining quality. Francesca also discusses the importance of community support, finding the right partners, and staying focused on sustainable, regional growth before national expansion.This episode is a must-listen for emerging founders navigating the food and beverage space or anyone interested in building a purpose-driven brand.Listen in as they share about:The Origin of Ciao PappyBlending Cultures through FoodEarly Growth and StrategyProduct DevelopmentRetail and Distribution StrategyManufacturing and Co-Packing ChallengesCommunity and ResourcesFunding and Growth ChallengesEpisode Links:Website: https://www.ciaopappy.com/ LinkedIn: https://www.linkedin.com/in/francesca-pittaluga-983170261/ Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Grace's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

In this episode of the Drop In CEO podcast Jay Schumann shares his expertise in corporate microbiology, food safety, and quality assurance. The conversation covers Jay's career journey, key leadership lessons, and the importance of being a lifelong learner. Jay emphasizes the value of humility, continuous learning, and investing in people, offering practical advice for both current and aspiring C-Suite leaders. The episode also highlights the significance of aligning with a company's values and the critical role of cultural understanding in achieving professional success. Episode Highlights: 05:31 Climbing the Corporate Ladder at PepsiCo 09:46 Insights on Leadership and People Management 23:53 Defining Lifelong Learning and Wisdom 25:48 Acquiring Knowledge Through Various Methods 29:28 The Role of Humility in Learning and Leadership 36:53 Finding Credible Sources of Information Jay Schuman is a seasoned senior leader in Corporate Food Safety and Microbiology with over 30 years of experience in the food and beverage industry. Known for his high integrity and science-based, practical approach, Jay has led global teams and labs supporting new product innovation, risk mitigation, compliance, and quality assurance for major CPG brands. He excels at designing and implementing microbial food safety programs, harmonizing standards across regions, and fostering GFSI-compliant food safety cultures. A trusted people leader and strategic thinker, Jay is passionate about cross-functional collaboration, continuous improvement, and building strong, values-driven teams that drive business results. Connect with Jay Schuman: LinkedIn: www.linkedin.com/in/jay-schuman For more information about my services or if you just want to connect and have a chat, reach out at: https://dropinceo.com/contact/See omnystudio.com/listener for privacy information.

Send us a textBeverage Digest Editor & Publisher Duane Stanford and industry expert & regular podcast contributor John Sicher are joined by Ross Colbert - Managing Director of food & beverage investment banking for Carter Morse & Goodrich. They discuss M&A strategy, acquisitions, and changing business models for 2025 and beyond.

Today on Consuming the Craft, I'm celebrating the 10-year anniversary of the first graduating class from the Brewing, Distillation, and Fermentation program here at AB Tech. Joining me is John Lyda, a full-time faculty member, brewing industry veteran, and program cornerstone who's been instrumental in driving the evolution of our curriculum. Together, we reflect on how far the program has come—from its beer-centric roots to now embracing a diverse array of beverages like cider, seltzer, non-alcoholic options, wine, and even innovative creations like mushroom wine. We discuss the ever-changing demands of the craft beverage industry, the importance of flexibility and quality assurance, and the ways our program responds to students' varied backgrounds and aspirations, from international students to second-career professionals. We also unpack the realities of teaching distillation, the challenges of non-alcoholic beverage safety, and our ongoing efforts to develop continued education for enthusiasts and industry veterans alike. John Lyda brings nearly a decade of experience as an educator at AB Tech, following his successful tenure in the professional brewing world. Known for his technical expertise and approachable teaching style, John has seen the program grow in both scope and ambition, guiding students as they tackle everything from traditional lagers to fruit wines and beyond. Highly regarded for his commitment to industry standards and innovation, John champions the importance of adaptability and quality in every phase of craft beverage production. “Making sure that your quality control and quality assurance is there before it releases to the market… is something that people get very, very excited and want to get to market very, very quickly with their idea, but they want to make sure it's safe.” ~Puff Today on Consuming the Craft:·     The Brewing, Distillation, and Fermentation program at AB Tech has expanded far beyond its original beer-focused curriculum to include cider, seltzer, wine, and non-alcoholic beverages.·     Student interests now span the full spectrum of craft beverage production, including international and second-career students with diverse backgrounds.·     Quality assurance and safe production protocols—such as pasteurization—are critical, especially in non-alcoholic and new beverage categories.·     The curriculum exposes students to the hands-on production of beer, mead, wine, cider, seltzer, soda (including ginger ale), and even unique experimental fermentations, such as mushroom wine.·     Distillation training is provided within the bounds of federal law, emphasizing consistent and sanitary fermentation as the foundation for high-quality spirits.·     Ongoing program updates include new equipment, such as open-top fermenters, and facility design projects, which help students adapt to industry needs.·     AB Tech is developing continuing education and workforce development options to serve working professionals and enthusiasts seeking to expand their knowledge or acquire industry credentials.·     Flexibility and innovation remain at the heart of the program, preparing students to adapt to industry trends and shifting consumer demands. Resources Mentioned:• AB Tech Brewing, Distillation & Fermentation Program • Craft Beverage Institute of the Southeast • Canada Dry Ginger Ale (for sensory training and ginger ale/beer discussion) To learn more or request information about courses, continuing education, or industry partnerships, reach out to jeffreymirvin@abtech.edu. If you're interested in lifelong learning or supporting your business's growth in the craft beverage field, let us know how we can help! This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

On this episode of Business of Drinks, we sit down with Nick Papanicolaou, the founder and CEO of No Sleep Beverage, one of the most dynamic early-stage strategic investment platforms in the beverage alcohol space. Nick has deployed millions in capital across brands like Madre Mezcal, Barr Hill Gin, and Artet — and in this candid conversation, he outlines exactly what founders need to know to secure funding, navigate investor relationships, and build a beverage brand with staying power.Before launching No Sleep, Nick built his expertise from both sides of the table — first as a founder of a brand, then as the architect of Pernod Ricard's New Brand Ventures division. With No Sleep, he's developed an investment and acceleration model that prioritizes deep engagement with just 8–10 brands at a time, helping them optimize everything from brand positioning to sales strategy to compliance and legal.Nick doesn't just hand out checks — he and his team roll up their sleeves and work side-by-side with founders to turn smart brand into scalable businesses. In today's tight funding environment, that kind of partnership is increasingly rare — and invaluable.We cover:The No Sleep criteria: What revenue thresholds, margin profiles, and market presence VCs are really looking forWhat founders get wrong when pitching for investment — and how to stand outThe death of “growth for growth's sake” and what sustainable scaling actually looks likeWhy No Sleep takes a “slow and steady wins the race” approach to expansionHow founders should think about valuation and and share of equity as they bring on funding partnersWhether you're just starting out or navigating a critical growth stage, this episode delivers a rare look behind the scenes of what top beverage VCs really want — and how to prepare your brand to succeed.Last Call: Are celebrity spirits past their prime? In our latest Last Call segment, we dig into a new report from 3 Tier Beverages showing that only 16 of the top 50 celebrity-backed brands are still growing. It's a candid convo for any drinks founder or marketer asking: Is celebrity still a smart strategy? Or has the novelty worn off?Link to 3 Tier Beverages report recap. Don't miss our next episode, dropping on July 2.For the latest updates, follow us:Business of Drinks:LinkedInInstagram @bizofdrinksErica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry's most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies.LinkedInInstagram @ericaduecyScott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. He currently serves as Head of Search at Distill Ventures. He was formerly the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor.LinkedInCaroline Lamb, contributor: Caroline is a producer and on-air contributor at Business of Drinks and a key account sales and marketing specialist at AHD Vintners, a Michigan-based importer and distributor.LinkedInInstagram @borkalineSPONSOR: SWIG Partners is exclusively offering $100 off their supplier-distributor matchmaking fee when you mention the Business of Drinks podcast, or inquire via this link: ⁠https://www.swigpartners.com/businessofdrinksIf you enjoyed today's conversation, follow Business of Drinks wherever you're listening, and don't forget to rate and review us. Your support helps us reach new listeners passionate about the drinks industry. Thank you!

Nathalia Macedo, senior climate and ESG consultant for NSF International, joins the Food For Thought podcast to discuss CDP (formerly the Carbon Disclosure Project) reporting for food and beverage processors. What should companies focus on first? How can they improve their scores and demonstrate their sustainability initiatives are producing results that matter? Macedo addresses these points, and she also walks through a few recommendations, tactics and tips for answering CDP's questions when the time comes to report.

In this episode of the Startup CPG Podcast, Daniel Scharff is joined by Michael Lowry, Vice President of Global Spirit Sourcing, and Andrea Starr, Senior Director of Merchandising at Total Wine & More—the largest independent alcohol retailer in the U.S., with over 300 stores and $6 billion in annual sales.Michael and Andrea pull back the curtain on how Total Wine thinks about brand discovery, merchandising strategy, customer engagement, and category trends — including the rise of non-alcoholic beverages and the emerging THC space. They share what makes a product stand out and why the right design can make or break a new launch. You'll also learn what it takes to get on their shelves, how they stay nimble like a startup, and what catches their eye at trade shows.Packed with actionable insights, category strategy tips, and behind-the-scenes examples, this episode is a must-listen for any startup founder, CPG marketer, or emerging brand looking to break into large-format retail.

Enjoy the show! You can listen LIVE weekdays 6am-10 Central HERE or on the APP

In this episode of the Startup CPG Podcast, Caitlin Bricker speaks with Fane He and Kyle Nguyen, co-founders of The Lucky Ox, a Vietnamese-inspired beverage company. They share the story behind their flagship salted lemonade, the cultural roots and personal meaning behind the brand, and how their backgrounds in fashion and design have shaped a product that stands out both on shelves and online.From launching with glass bottles and navigating DTC logistics, to building a wholesale business one account at a time—often hand-delivering orders across New York City—Fane and Kyle discuss the challenges and unexpected wins of growing a beverage brand with limited resources but unlimited creativity.They also explore how The Lucky Ox is resonating across diverse culinary spaces and why authenticity has been their strongest differentiator.So, what are you waiting for–listen now!Listen in as they share about:Authenticity Over Trend-ChasingUnique Brand Identity & DesignBootstrapped Hustle & Grassroots GrowthDistribution & DTC ChallengesRetail and Sales StrategyMentorship and Startup CPG SupportCommunity, Mentorship, and Startup CPGEpisode Links:Website: https://luckyox.co/ LinkedIn: https://www.linkedin.com/in/fane-he/ LinkedIn: Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Caitlin's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

On Today's Menu:

How can you get the most out of your supply chain relationships? Communication is key, and not just when the headwinds hit.   Matt Potts, founder of Normal, Illinois-based Destihl, and Ron Schroder, Briess director of marketing, share how they're navigating supply challenges and how craft brewers can mitigate issues by maintaining lines of communication.    Potts also explains why Destihl has supplemented its own growth with partner brands, including the Wrexham Lager, Hanson Brothers' Mmmhops IPA, an Evel Knievel-branded beer and collegiate beers, including with the University of Illinois Fighting Illini.     Plus, U.S. Beverage VP of brand development Kris Sjolander explains the importer and platform's sales and marketing partnership program. He also dives into what opportunities U.S. Beverage's contract brewing process offers to potential partners in the U.S. and beyond. U.S Beverage's partners include Uinta, Woodchuck Cider, Moosehead, Captain Lawerence and several others.    Sjolander shares why he believes U.S. Beverage excels at distributor management, how the company is expanding its national accounts presence to meet its partners' needs and what types of brands benefit the most from partnering with the firm.    Before the conversations, Brewbound editor Justin Kendall and managing editor Jess Infante break down Tilray Brands' latest leadership shuffle and taproom closure, as well as quick thoughts on White Claw's dominance of hard seltzer and cutting its vodka-based canned cocktail line.    Jess and Justin play Another Round or Tabbing Out on the elders' latest Generation Z gripe: forming a single-file line at the bar. They also talk about the Voodoo Ranger-Malört collaboration, Roulette IPA, where consumers risk getting a Malört-inspired IPA in a 6-pack.

In this episode of the Startup CPG Podcast, Daniel Scharff is joined by Alicia Nelson, Sales and Customer Operations Manager at So Good So You, and Emily Curran of SPS Commerce to explore the essential role of Sales Operations in driving operational efficiency and scalability for growing CPG brands.Alicia provides a detailed look into how her team manages day-to-day execution—coordinating orders, logistics, and customer communications—and how cross-functional collaboration is critical to delivering products on time and in full. She also discusses the evolution of her role as the company scaled, the systems that support their operations (including Fishbowl and EDI solutions from SPS Commerce), and the strategic importance of effective communication across teams and partners.Emily shares additional perspective from her work with brands of all sizes, highlighting best practices in implementing EDI, the value of automation, and how to build scalable processes that adapt to increasing complexity.This episode offers valuable insights for founders, operators, and sales teams looking to establish or refine their sales operations infrastructure as they grow.

Rover is fascinated by the Minnesota shooter's best friend. Duji left her bank card at the store. Prince William's friend died during a polo match after he swallowed a bee. Rover swishes his beverage around in his mouth before swallowing.

Rover is fascinated by the Minnesota shooter's best friend. Duji left her bank card at the store. Prince William's friend died during a polo match after he swallowed a bee. Rover swishes his beverage around in his mouth before swallowing. See omnystudio.com/listener for privacy information.

It's my birthday week, so I'm switching things up with a special Q & A solo episode to give you a peek behind the curtain into who I am, what I'm loving right now, what's lighting me up, how "money is falling out of the sky!". ✨ This is Part 1 of a two-part Q+A celebration and today I'm answering the Unique Way Questions I normally ask my guests. Here's what we dive into in this episode:

In this episode of the Startup CPG podcast, Grace Kennedy speaks with Grace Mittl, co-founder of Absurd Snacks, a brand focusing on allergen-friendly snacking. Grace Mittl shares how a college entrepreneurship course sparked the creation of Absurd Snacks, originally inspired by a classmate's dietary restrictions. What began as roasted chickpeas in a dorm kitchen has evolved into a fast-growing company offering protein-rich, allergen-free snack mixes.They explore key milestones in the company's growth—from navigating the challenges of allergen-free manufacturing and scaling production, to launching on Amazon and building a strong retail presence with partners like Whole Foods Market, Kroger, and Publix.Grace also reflects on the importance of mentorship, community engagement, and staying transparent as a young founder in the consumer packaged goods space.Listen in for practical insights into launching a purpose-driven brand, and learn how Absurd Snacks is reshaping the future of inclusive snacking.Listen in as they share about:Product DevelopmentManufacturing ChallengesRetail & E-commerce StrategyGo-To-Market StrategyMarketing & Community BuildingFunding & GrowthTeam & SupportBiggest Lessons & AdviceEpisode Links:Website: absurdsnacks.com LinkedIn: https://www.linkedin.com/in/gracemittl/ Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Daniel's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics