Podcasts about Food industry

Collective of diverse businesses that supplies much of the world's food

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Latest podcast episodes about Food industry

Taste Radio
Will MAHA Target Plastic? And, How The ‘West' Is Won.

Taste Radio

Play Episode Listen Later Jul 11, 2025 50:01


Could plastic packaging be the next target on MAHA's hitlist? Have we reached peak chili crisp? Has Dubai chocolate already jumped the shark? The hosts dig in and debate, then spotlight a new $450 million fund that's fueling emerging food and beverage brands. We also sit down with Tara Lindley of High West, who talks about how the revered whiskey brand balances innovation with market demand. 0:35: No Ski, Just Apres. A CPG Hub. Bright News, Big Money. Dubai Snickers. Hoarding Crisp. THC Bs. – John is back home and in the studio, though he's still craving the Guinness from his recent travels. Jacqui dives deep into Nombase's new Data Hub, while Ray and Mike shine a spotlight on snack brand Sunnie, which just landed $1 million in fresh funding. They also break down the details of Shore Capital's massive third fund. In a segment meant to be rapid-fire, “Buy or Sell” turns into a spirited debate. Does Dubai chocolate still have momentum? Are plastic bottles a new target for RFK Jr.'s supporters? And has chili crisp finally hit its saturation point? The crew also taste-tests Like Air's latest opus, before Mike rounds things off with a few sips of cannabis-infused beverages. 31:12: Interview: Tara Lindley, Director of Sensory QA & New Product Development, High West – Utah's first legal distillery since 1870, High West crafts distinctive whiskeys that represent the culture and terrain of the American West. Known for its award-winning portfolio, High West is especially celebrated for its limited-edition releases like The Noble Share, High Country American Single Malt, A Midwinter Night's Dram, and Bourye. In this interview, Tara talks about how High West balances innovation with market demand in a competitive and evolving spirits landscape and the collaborative relationship between product development and marketing. She also discusses how consumer insights shape new releases, and why strategic storytelling and education are essential for building loyalty, especially among younger, more selective drinkers. Brands in this episode: High West, Guinness, Sunnie, Lunchables, Chia Smash, Just The Fun Part, Snickers, Kit Kat, Cholula, Tabasco, Heinz, Jala-Lujah, Momofuku, Capitana, Somos, This Little Goat, Hidden Valley Ranch, Fly By Jing, Masala Gossip, Masala Bliss, Hot Pot Queen, Homiya, Gloria Shito, Like Air, Plift, Squier's, Goodmellow

Intelligent Medicine
Decoding Seed Oils: Impacts on Health and Diet, Part 1

Intelligent Medicine

Play Episode Listen Later Jul 9, 2025 27:07


The Seed Oil Controversy: Unpacking Health Risks and Alternatives with Jonathan Rubin, CEO of the Seed Oil Free Alliance. The discussion focuses on the potential health hazards posed by seed oils, which have become ubiquitous in the American diet. They explore how these oils may be linked to chronic disease and obesity and compare this with the mainstream view that considers them harmless. Jonathan shares insights from his personal health journey and explains the mission and methodology of the Seed Oil Free Alliance, which aims to provide consumers with reliable information and certification for seed oil-free products. The episode also covers the historical context of seed oil consumption, the science behind omega-6 fatty acids, and practical alternatives for a healthier diet.

Taste Radio
The Hip-Hop Icon Building A Whiskey Brand For Everyone

Taste Radio

Play Episode Listen Later Jul 8, 2025 15:43


A hip-hop icon. A lifelong bond. A shared passion for craft spirits. And a warehouse full of aged whiskey. When these elements came together, they gave rise to Amber & Opal, a premium honey botanical rye whiskey that's turning heads in the spirits industry. Launched in 2024, Amber & Opal was co-founded by Ja Rule, Herb Rice, Sandy Sandiford, and Kelvin Barton. A rye whiskey blended with orange blossom honey and an elegant mix of botanicals, including cinnamon, fig, ginger, and black tea, the spirit was crafted to bridge worlds: approachable for newcomers, yet complex enough to intrigue seasoned whiskey enthusiasts. At the buzzing Amber & Opal booth during the 2025 Bar Convent Brooklyn trade show in June, Ja, Herb, and Sandy shared insights into the brand's origin story and the meaning behind its evocative name. They also discuss the intentional, measured way they're leveraging Ja's star power and why they are confident that the flavor-forward whiskey has the potential to redefine what modern spirits can be. Show notes: 0:25: Ja Rule, Herb Rice & Sandy Sandiford, Co-Founders, Amber & Opal – Ray learns how Ja Rule signs checks before the musician and entrepreneur explains why Amber & Opal shouldn't be labeled a “celebrity brand,” and why the founding team was advised against making a flavored whiskey. Herb talks about how product development was focused on flavor, accessibility and innovation, and how in a tequila-saturated market, it is strategically positioned to stand out. The team also discusses how the package and label design reflects an emphasis on inclusivity and storytelling before sharing a sample of the whiskey with Ray, who offers his take on its taste and potential appeal. Brands in this episode: Amber & Opal, Jack Daniel's

SBS World News Radio
Meet the Indigenous chef stirring change in Australia's $80 million native food industry

SBS World News Radio

Play Episode Listen Later Jul 4, 2025 5:02


This year, NAIDOC Week focuses on building a legacy for the next generation. That's also the focus of an Aboriginal chef, who grew up knowing very little about his own heritage. He has since made it his business to help connect young Indigenous people with their culture – through food.

Taste Radio
One Of The Best Trade Shows We've Ever Attended? Fancy That.

Taste Radio

Play Episode Listen Later Jul 3, 2025 39:15


The 2025 Summer Fancy Food Show was a vibrant exhibition of everything we love about the food and beverage industry. From new concepts and inventive product launches to passionate entrepreneurs and irresistible bites and sips, the event was a sensory feast. The hosts spotlight ethnic brands, artisanal snacks and distinctive libations from one of the most exceptional trade shows they've ever experienced. Show notes: 0:35: Milk Strips. Mail Us. Meet Us. Rapid Fire? Slow Burn. Good Things Are A Comin' – Before the hosts heap praise on dozens of brands they encountered at the Summer Fancy Food Show, they remind listeners of where to send samples, and Ray recounts a visit to Clio Snacks' manufacturing facility for a behind-the-scenes look at how their yogurt bars come to life. He also notes that registration is now open for Taste Radio meetups in Chicago, San Diego, San Francisco, and London. The hosts wrap up with a few reasons to stay optimistic about the CPG outlook for the rest of 2025. Brands in this episode: Clio Snacks, Milkademia, Juicy Bites, Nikigo, Figa, Cadbury, Jack's Dad's Hummus, Zahav, Doosra, Krokka, Mazaah, Brooklyn Dehli, Podi, Ginny's, Narra, Brooklyn Delhi, Baris, Onosweet, Sour Milk, Moment, Paro, Saffron Road, Pioola, Tannthi, Amaza, Lakarids, Bulow, Aaji, BTR Nation, Blue Bottle, Maia, La Rossi, Jala-Lujah, Yax Snacks, Podi, Nourrir, Taan Thai, Figa Foods, KefirKult, B.T.R. Nation, Keya's Snacks, Sourmilk, Aaji's, Tari, Theo's Longhouse Coffee, Lakrid's, Ines Rosales, Släcka, Djablo, Bake Me Healthy, Caulipuffs, Pi00a, Sourcery

Taste Radio
The Traits That Define Trailblazing & Successful Leaders

Taste Radio

Play Episode Listen Later Jul 1, 2025 41:19


In this special edition of the podcast, we feature highlights from interviews with eight founders, creators and innovators who joined us on the show during the first half of 2025. Our guests include Gail Becker, the founder of Caulipower; Bill Creelman and Dave Burwick, the founder and CEO, respectively of Spindrift; Emily Griffith, the founder and CEO of Lil Bucks; Troy Bonde and Winston Alfieri, the co-founders of Sauz;  Rosa Li, the founder and CEO of Wildwonder; and Todd Davis, the category manager for natural, local and multi-cultural foods at Kroger-owned King Soopers & City Market. Show notes: 0:33: Interview: Gail Becker, Founder, Caulipower – Let's kick things off with Gail Becker, the founder of the trailblazing frozen food brand Caulipower. In a clip pulled from an episode featured on March 25, Gail opens up about the guiding principles behind Caulipower's product development and highlights how hard work, energy, and sometimes unawareness of challenges fueled the brand's success. 6:33: Interview: Bill Creelman, Founder & Dave Burwick, CEO, Spindrift – Next, we have Bill Creelman and Dave Burwick, the founder and CEO, respectively of Spindrift, the beverage platform best known for its sparkling water made with real fruit juice and purees. In this clip, pulled from an episode published on April 8, Bill and Dave talk about how the brand upholds its integrity and solidifies its market position via a commitment to real ingredients and flavor innovation and also explore how ambition, when guided by intentionality, leads to real, sustainable growth. 12:24: Interview: Emily Griffith, Founder & CEO, Lil Bucks – Let's keep it going with Emily Griffith, the founder and CEO of Lil Bucks, a modern snack brand that champions buckwheat as its hero ingredient. In this clip, from our episode published on February 18, Emily talks about why getting into Whole Foods was a full court press. She also emphasizes the importance of knowing your brand and processes inside and out when fundraising and why she wasn't just selling her brand and vision, she was selling herself as a founder.  19:30: Interview: Troy Bonde & Winston Alfieri, Co-Founders, Sauz – We continue with Troy Bonde and Winston Alfieri, the co-founders of Sauz, a bold, culture-forward pasta sauce brand. In this clip, pulled from an episode aired on April 22, Troy and Winston reveal how they convinced skeptical retail buyers that Sauz could deliver true incremental value and how saying “I don't know” has opened doors in unexpected ways. 25:16: Interview: Rosa Li, Founder & CEO, Wildwonder – Next up is Rosa Li, the founder and CEO of Wildwonder, a fast-growing brand of sparkling beverages that are infused with prebiotics and probiotics. In this clip, from our episode published on March 18, Rosa talks about how its pricing and retail strategy are interwoven, how she met buyers from major retail chains and how listening to consumers has guided Wildwonder's innovation and marketing efforts. 32:33: Interview: Todd Davis, Category Manager – Natural Foods/Local/Multi-Cultural, King Soopers/City Market – Finally, we hear from Todd Davis, the category manager for natural/local and multi-cultural foods at Kroger-owned King Soopers & City Market stores. In the following clip, pulled from an episode published on April 29, Todd talks about how he evaluates emerging trends and new brands, the value of transparency, “HOT” conversations, and emotional detachment when making buyer decisions.  Brands in this episode: Caulipower, Spindrift, Lil Bucks, Sauz, Wildwonder

Soft Robotics Podcast
Will Robot-Assembled Burgers Change the Fast Food Industry?

Soft Robotics Podcast

Play Episode Listen Later Jun 29, 2025 31:15


Will Robot-Assembled Burgers Change the Fast Food Industry? by Marwa ElDiwiny

Taste Radio
How NOT To Manage A Crisis. Functional Should Mean Clean, Right?

Taste Radio

Play Episode Listen Later Jun 27, 2025 29:33


In one of the strangest scandals to hit the CPG world, BetterBrand, the startup behind the high-protein, low-carb “Better Bagel,”  is now facing lawsuits, unpaid debts… and a missing founder. The hosts weigh in on the chaos surrounding entrepreneur Aimee Yang and her calamitous company. They also discuss a new, seemingly BFY beverage alcohol segment and why protein donuts deserve better ingredients. Show notes: 0:35: Hoste-ing In Chicago. Moldy, Mired, Messy. A Refreshing ABV? Inhale & Gag. Red Dye Donuts. – The hosts announce Taste Radio's Chicago meetup, which will take place on August 14 at Hoste Cocktails' event space in the Windy City's Pilsen neighborhood. They also delve into the controversy surrounding BetterBrand, whose problems have earned it comparisons to Theranos. The team also explores the rise of “hard refreshers,” alcoholic beverages with packaging similar to sports drinks, raising concerns over consumer confusion. Meanwhile Liquid Death's spicy novelty drink, “Deathberry Inferno,” gets mixed reviews for flavor but praise for marketing. The group samples nostalgic FatBoy ice cream treats and discusses the contrast between some function-centric foods, comparing Purely Elizabeth's new clean-label oatmeals over protein donuts made with artificial ingredients.  Brands in this episode: BetterBrand, Athletic Brewing, AriZona, Spindrift, BeatBox, BuzzBallz, Happy Thursday, Lightstrike, Prime, Mas+ by Messi, Liquid Death, Paqui, Vernors, Whistlepig, FatBoy Ice Cream, Legendary Foods, Purely Elizabeth 

Walk-In Talk Podcast
The Bartender and The Deli Man: Chef Danny Saccullo & Lucas Peters

Walk-In Talk Podcast

Play Episode Listen Later Jun 27, 2025 40:01 Transcription Available


Send us a textWhat happens when passion collides with profession? When the daily grind transforms into something you genuinely love doing? This episode answers those questions through the compelling stories of two food industry veterans who took dramatically different paths to find their calling.Meet Danny Saccullo – a journalism major who started washing dishes in Tallahassee to pay rent and eventually worked his way through hotels, hospitals, and banquets before opening his own deli. With Cuban and Italian heritage influencing his menu, Danny shares the unexpected journey that led him to create some of Tampa's most beloved sandwiches, including a controversial take on the Cuban that even this Miami native had to admit was superior. His reflection on self-reliance and the transition from corporate kitchens to entrepreneurship offers valuable insights for anyone considering a career pivot.Alongside him sits Lucas Peters, bar manager at Propagation Whiskey Bar and Kitchen, whose passion for mixology shines through in every pour. From his flaming "Kentucky Burner" bourbon cocktail to his tequila-based "Loco Luca," Lucas breaks down the art and science behind crafting memorable drinking experiences. Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table The following brands and companies help us continue supporting the food industry - have a look below! Support the showWalk-In Talk Podcast Where kitchen culture meets raw storytelling. Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time. We're the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open. Brand Partners: RAK Porcelain USA Metro Foodservice SupraCut Systems Aussie Select Crab Island Seafood Pass the Honey The Burnt Chef Project Citrus America Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

The Bid Picture - Cybersecurity & Intelligence Analysis
395. Local Restaurants Are Disappearing Worldwide.

The Bid Picture - Cybersecurity & Intelligence Analysis

Play Episode Listen Later Jun 26, 2025 43:08


Send Bidemi a Text Message!In this episode, host Bidemi Ologunde examines the disappearance of independent and small franchise restaurants as a result of multiple intersecting factors.Support the show

Oh For Food's Sake
Innovating in Food Manufacturing: How Smart Systems and Soft Skills Make It Happen

Oh For Food's Sake

Play Episode Listen Later Jun 26, 2025 27:57


Welcome to another episode packed with insights, laughter, and brutally honest takes on what it's really like working behind the scenes of food innovation. Lucy starts us off by sharing why Stage Gate is close to her heart—yep, she's our resident “systems geek”—and Amy jumps in to champion the power of people and soft skills. Together, we break down how Stage Gate is supposed to be a framework that supports swift, safe, and high-quality product launches, not just another dreaded hoop to jump through.We explore why most folks in the food biz end up learning systems by osmosis rather than by proper training, and how the lack of clear, regularly reviewed processes leads to unnecessary pressure, repetition, and confusion—especially when every team seems to be stashing their own spreadsheet empire. We spill the beans on how they've helped businesses map out what's actually going on, often leaving people gobsmacked at the sheer complexity of bringing a product to shelf.The conversation doesn't shy away from the frustrations: outdated tech (“We're still using Excel from 1995, what's that about?”), squeezed timelines, and the struggle to get leadership onboard with investing in proper product development systems. We put a spotlight on the importance of soft skills and why junior and seasoned team members alike need better training and support—not just chucked in to ‘figure it out'.Listener questions spark discussion about AI's (potentially huge) role in freeing up time for the creative, human parts of innovation, and how vital it is to educate business leaders about making Stage Gate a business-wide priority, not just an NPD headache.In trademark Oh For Food's Sake style, the episode concludes with a call to constantly review systems, embrace new tech with open arms, and invest in people—because systems are only as good as the folks using them.Timestamps00:00 – Why Stage Gate is vital in the food industry00:54 – What Stage Gate is (and isn't)02:18 – Lucy's journey with Stage Gate + early food industry experiences04:25 – Why people and systems must work together05:23 – What Stage Gate actually does & where it goes wrong07:27 – Product development as the “gatekeeper” role08:24 – It's not just NPD's job: Why Stage-Gate is a business process10:07 – The chaos of poor systems: too many spreadsheets11:23 – The industry's slow adoption of technology12:45 – Workshop revelations: Realising the true complexity of launches14:25 – The knock-on effects of a broken process15:50 – What needs to change: Reviewing and modernising Stage-Gate17:23 – Making frameworks flexible and people-focused18:59 – Investing in soft skills and ongoing support19:28 – Embracing tech and AI as tools, not threats20:39 – Top takeaway: Systems + people = successful innovation21:30 – Audience questions: Leadership buy-in, off-the-shelf systems, AI worries24:54 – Training the next generation and the need for mentorship26:55 – Wrap up and calls to actionLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/See you next time!

Taste Radio
Ghost Wasn't Created To Be A Billion-Dollar Brand. That's Why It Is One.

Taste Radio

Play Episode Listen Later Jun 24, 2025 36:26


When Ghost co-founders Dan Lourenco and Ryan Hughes launched their fitness and lifestyle brand in 2016, they weren't chasing headlines or quick exits. They were trying to build a company that felt like a movement.  From the outset, Ghost resonated with a younger, influencer-savvy audience drawn to its bold, candy- and snack-inspired fitness supplements – flavors like Warhead and Sour Patch Kids brought a nostalgic twist to recovery powders and wellness products. Building on this momentum, the brand expanded into energy and hydration beverages, achieving broad distribution across major U.S. and international retailers while cultivating a strong direct-to-consumer presence. In a significant endorsement of its growth and potential, Keurig Dr Pepper acquired a 60% stake in the company for $990 million in October, with plans to purchase the remaining 40% by 2028. So how did a company that deliberately avoided a traditional marketing playbook become a household name in sports nutrition and energy? In a candid conversation, Dan pulls back the curtain on Ghost's rise — from behind-the-scenes YouTube videos to blockbuster licensing deals and national shelf space. He explains why authenticity remains the brand's North Star — and why, for Ghost, that goes beyond simply being founder-led. Dan also reflects on the personal journey behind the business: how stepping away from social media helped him regain focus, and what scaling a brand taught him about leadership, growth, and staying grounded. Show notes: 0:25: Dan Lourenco, Co-Founder & CEO, Ghost – Dan talks about Ghost's mission to become a “100-year brand” built on authenticity, innovation, and community, and how, despite selling a majority stake to Keurig Dr Pepper (KDP), Ghost has retained its founder-led identity. He also discusses why the brand's growth has been rooted in transparency rather than traditional marketing, how differentiation lies in purposeful innovation, and why the company approaches licensing more selectively than in the past. Dan explains how Ghost's expansion into functional beverages was driven by organic customer behavior, and why he emphasizes staying nimble, preserving brand values, and maintaining a startup mindset. He also reflects on the challenges of founder wellness, learning to balance personal fulfillment with leadership, stepping back from personal social media and how he advises entrepreneurs to focus on what truly matters. Brands in this episode: Ghost, Warheads, Sour Patch Kids, Skittles, Cinnabon

Ecommerce Brain Trust
From Family Recipe to Challenger Brand | Category Disruptors - Laurel Orley of Daily Crunch - Episode 398

Ecommerce Brain Trust

Play Episode Listen Later Jun 24, 2025 31:04


DESCRIPTION The Category Disruptors Series continues!   It's time for Part 3 in our series spotlighting the female CEOs and founders behind some of the fastest-growing and most innovative brands in their categories.   In this episode, we spotlight Laurel Orley, co-founder and CEO of Daily Crunch—the sprouted nut snack brand shaking up what they call the “trusty but dusty” nut category.   It's a thoughtful conversation and another strong addition to the series—tune in for the full story.   "There's a lot of FOMO out there. You see unicorn brands doing amazing, and it's so easy to think: how did they make $1M in 5 minutes? Why not me? But you have to stay on your path." Laurel Orley   KEY TAKEAWAYS In this episode, Laurel, Julie, and Jordan discuss:  Laurel Orley's transition from a career at major brands like Unilever to founding Daily Crunch Snacks, inspired by her aunt's unique sprouted nut process. How Daily Crunch's sprouted, dehydrated nuts stand out for their crunch, health benefits, and clean label. The creative process behind their flavors, including collaborations with other brand and the upcycling of pickle ends for sustainability. Daily Crunch's commitment to women-owned certification and giving back through mental health initiatives Laurel shares how her corporate background provided valuable skills, but also discusses the steep learning curve and differences when moving to a founder role. The role of accelerators like SKU, mentorship, and the Vanderbilt intern pipeline in helping Daily Crunch grow and evolve. Hard-earned lessons in supply chain, pricing, product launches, and the realities of growing a snack brand during the pandemic. Exciting updates for 2025, including a new flavor and refreshed packaging highlighting nutritional benefits. The importance of staying focused on your own brand journey, leveraging available resources, and maintaining a mindset of continual learning.  

Taste Radio
Did Big Food Really Need RFK Jr.'s Nudge? Fancy, Foodie FTW.

Taste Radio

Play Episode Listen Later Jun 20, 2025 55:04


Why did it take government pressure for Kraft Heinz to clean up its act? The hosts unpack the conglomerate's pledge to drop artificial dyes from its products by 2027, and what it says about Big Food's priorities. The episode also features interviews with the founders of two remarkable early-stage brands: Maura Duggan of Fancypants Baking Co. and Allison Elliott of Farmer Foodie. Show notes: 0:35: The Biggest Apple. Pin It, Emma. Hey, Big Food - Why Now? Gamey-Time. Clear Use Case. – The hosts review the recently held BevNET Live Summer 2025 in New York City and how the event reflected a sense of positive energy throughout the beverage industry as well as the growing power of founder-driven innovation to meet modern consumer demands. They also discuss Pinterest's foray into e-commerce via a co-branded coffee launch with Emma Chamberlain along with Kraft Heinz's decision to remove artificial dyes by 2026 and whether companies should act proactively in response to clean label trends. Mike busts out some Berski, a new brand of ancestral meat sticks made with beef liver and heart, while John highlights Brightland's new line of everyday olive oils. 26:06: Interview: Maura Duggan, Founder & CEO, Fancypants Baking Co. – Maura shares her journey from baking decorative cookies in her apartment in 2004 to launching a full-fledged CPG brand in 2024. She discusses the company's transition from fresh bakery sales to packaged consumer goods, emphasizing their commitment to high-quality, nut-free ingredients and their signature small, crunchy cookies. Maura highlights the strategic use of bright red packaging and a playful peacock mascot to stand out on shelves, the importance of limited-edition flavors to keep consumers engaged, and the advantages of self-manufacturing. 41:45: Interview: Alison Elliott, Founder & CEO, Farmer Foodie – Alison talks about the origins of Farmer Foodie, which is known for its shelf-stable, dairy-free and gluten-free Cashew Parm products, her background in farming and social impact and how she started Farmer Foodie as a food blog and transformed it into a CPG company during the pandemic. Alison also discusses overcoming the challenges of landing retail placement, differentiating in a nascent category, and her products' appeal beyond vegan consumers.  Brands in this episode: Fancypants Baking Co., Farmer Foodie, Olipop, Liquid Death, Chamberlain Coffee, Top Of The Mornin', Jell-O, Crystal Light, Kool-Aid, Berski, Archer, Yaza, Brightland, Graza, Mariona, Brez, Cann, Moshi, Kif

Disruptive Successor Podcast
Episode 194 - Bagels, Bloodlines, and Business: Western Bagel's Legacy with Jeff Ustin

Disruptive Successor Podcast

Play Episode Listen Later Jun 19, 2025 44:47


Jeff Ustin is the Vice President of Western Bagel, the first bagel shop in Los Angeles. He helps carry on his great-grandfather's 75-year legacy while leading the brand's national and international expansion. Under his leadership, Western Bagel has become a West Coast staple, blending New York tradition with LA innovation. Carrying on a rich 75-year legacy, Jeff is the great-grandson of David Ustin, a union bagel baker from New York City who founded Western Bagel in 1947. Jeff grew up immersed in the business, learning every aspect from sweeping floors at 3 AM with his father, Steve, to managing retail stores. Under his leadership, Western Bagel continues to blend New York tradition with LA innovation, expanding its reach nationally and internationally while preserving its strong family values and commitment to employeeSHOW SUMMARYIn this episode of the Disruptive Successor Podcast, host Jonathan Goldhill talks with Jeff Ustin, Vice President of Western Bagel. Jeff shares the fascinating history of his family's 75-year-old bagel business, from its New York roots to becoming a West Coast staple. The conversation explores the unique challenges and triumphs of generational transitions, maintaining a strong company culture based on loyalty and respect, and the ongoing efforts to modernize and expand the brand in a competitive market. Jeff offers valuable insights into balancing tradition with innovation, adapting to consumer trends, and navigating market shifts like the COVID-19 pandemic, all while staying true to Western Bagel's core values.KEY TAKEAWAYSA Legacy Built on Hard Work and Family: Jeff highlights how Western Bagel's 75-year success is rooted in the tireless dedication of his great-grandfather and father, who instilled a strong work ethic and passion for the business from a young age.The Backbone of Employee Loyalty: The longevity and success of Western Bagel are largely attributed to their deep respect for employees, many of whom have been with the company for decades, fostered by an open-door policy and a family-like culture.Balancing Tradition with Innovation: Western Bagel masterfully combines its New York bagel heritage with an LA touch, creating a less dense bagel that appeals to the local market while continuously exploring new products and adapting to modern consumer preferences like high-protein options.Modernizing for the Next Generation: The company is actively investing in social media, hiring PR firms, and exploring new concepts to connect with younger customers and expand its brand presence, ensuring relevance in a constantly evolving market.Strategic Expansion in a Competitive Landscape: Jeff discusses the deliberate planning behind market expansion, emphasizing the need to "hit hard" when entering new areas and the constant evaluation of opportunities in wholesale, private label, and potential new factory locations.Lessons from Adversity: Navigating COVID-19: The pandemic, while challenging, pushed Western Bagel to adapt and grow, particularly in delivery services, leading to valuable operational improvements and a stronger, more resilient business.Sticking to Your Core and Giving Back: Jeff emphasizes the importance of focusing on what the company does best – making authentic bagels – and its unwavering commitment to community involvement and stewardship through charitable giving.QUOTES"You're only as good as your employees that you have. You need to be loyal to them. They're the backbone of your company.""If you don't change with the times, you're gonna fail.""You gotta know what you know and what you don't know... you gotta put that ego aside and, and trust people and learn.""We know we have the best bagel out there. We take pride in our bagel. We use the highest quality ingredient. I mean, it's a, it matters to us.""There's always something good that comes outta something horrific.""You gotta help those that need help... we believe that's our job as a, as a company, is to help those in need."Connect and learn more about Jeff Ustin and his company:Jeff Ustin's LinkedIn: https://www.linkedin.com/in/jeff-ustin-307a1710b/Western Bagel: https://westernbagel.com/If you enjoyed today's episode, please subscribe, review, and share with a friend who would benefit from the message. If you're interested in picking up a copy of Jonathan Goldhill's book, Disruptive Successor, go to the website at www.DisruptiveSuccessor.com

Common Sense Nutiriton
The Hidden Cost: How Processed Foods Are Harming Our Health

Common Sense Nutiriton

Play Episode Listen Later Jun 19, 2025 27:44


Send us a textIn this eye-opening episode of our Stop Chasing Wellness podcast, we dig into the real price of convenience. Processed foods are everywhere—cheap, fast, and addictive—but what are they really costing us? From skyrocketing rates of obesity and chronic disease to the subtle ways artificial ingredients and additives affect our bodies, we unpack the truth behind the labels. Join us as we explore the science, the industry, and the long-term health consequences of a diet dominated by processed products—and what you can do to break free.All of these ideas are further discussed in more detail in our book, BUY YOUR COPY ON OUR WEBSITEJoin us in our private Facebook group. Stop Chasing Wellness: Inner Circle Stop Chasing Wellness is an online wellness coaching company founded by two Holistic Health Coaches, Gina and Kristin. Be sure to check out all of our offerings including our book, Stop Chasing Wellness; Create It, and our growing catalog of Hormone Specific coaching courses. All of our courses and offerings are designed to help you feel and live your best life in a simplified way that works for you. You can find Stop Chasing Wellness on Facebook and Instagram

The IDEAL Investor Show: The Path to Early Retirement
High-margin, Low-complexity Businesses | Franchise Expert

The IDEAL Investor Show: The Path to Early Retirement

Play Episode Listen Later Jun 18, 2025 30:08 Transcription Available


Cliff Nonnenmacher has owned and operated various franchise businesses, including Cartridge World, Personal Training Institute, PuroClean, and Maid Right, as well as non-franchise companies. He has also developed well-known domestic and international brands like Four Seasons Sunrooms, Contours Express, Island Fin Poke, and Krak Boba.[00:00-05:09] Started at 8 Years Old[05:10-06:15] Insights into the Franchise World[06:16-12:09] Reality of the Food Industry[12:10-19:01] The Future of Jobs[19:02-24:58] Invest in Practical Skills[24:59-30:08] The man ahead of his timeSpecial Mention: Thomas Edison, Henry Ford, Harvey Firestone, Elon MuskReach out to Cliff at: https://franocity.com/Any questions?*** Grab my 10k/month passive income strategy and weekly newsletters at https://tinyurl.com/iwg-strategy BOOK IS OUT! Grab Your Copy and learn how to get your feet wet in real estate investing

Disruptive Successor Podcast
Episode 194 - Modernizing a 75-Year-Old Family Brand: Western Bagel's Journey with Jeff Ustin

Disruptive Successor Podcast

Play Episode Listen Later Jun 18, 2025 47:48


Jeff Ustin is the Vice President of Western Bagel, the first bagel shop in Los Angeles. He helps carry on his great-grandfather's 75-year legacy while leading the brand's national and international expansion. Under his leadership, Western Bagel has become a West Coast staple, blending New York tradition with LA innovation. Carrying on a rich 75-year legacy, Jeff is the great-grandson of David Ustin, a union bagel baker from New York City who founded Western Bagel in 1947. Jeff grew up immersed in the business, learning every aspect from sweeping floors at 3 AM with his father, Steve, to managing retail stores. Under his leadership, Western Bagel continues to blend New York tradition with LA innovation, expanding its reach nationally and internationally while preserving its strong family values and commitment to employeeSHOW SUMMARYIn this episode of the Disruptive Successor Podcast, host Jonathan Goldhill talks with Jeff Ustin, Vice President of Western Bagel. Jeff shares the fascinating history of his family's 75-year-old bagel business, from its New York roots to becoming a West Coast staple. The conversation explores the unique challenges and triumphs of generational transitions, maintaining a strong company culture based on loyalty and respect, and the ongoing efforts to modernize and expand the brand in a competitive market. Jeff offers valuable insights into balancing tradition with innovation, adapting to consumer trends, and navigating market shifts like the COVID-19 pandemic, all while staying true to Western Bagel's core values.KEY TAKEAWAYSA Legacy Built on Hard Work and Family: Jeff highlights how Western Bagel's 75-year success is rooted in the tireless dedication of his great-grandfather and father, who instilled a strong work ethic and passion for the business from a young age.The Backbone of Employee Loyalty: The longevity and success of Western Bagel are largely attributed to their deep respect for employees, many of whom have been with the company for decades, fostered by an open-door policy and a family-like culture.Balancing Tradition with Innovation: Western Bagel masterfully combines its New York bagel heritage with an LA touch, creating a less dense bagel that appeals to the local market while continuously exploring new products and adapting to modern consumer preferences like high-protein options.Modernizing for the Next Generation: The company is actively investing in social media, hiring PR firms, and exploring new concepts to connect with younger customers and expand its brand presence, ensuring relevance in a constantly evolving market.Strategic Expansion in a Competitive Landscape: Jeff discusses the deliberate planning behind market expansion, emphasizing the need to "hit hard" when entering new areas and the constant evaluation of opportunities in wholesale, private label, and potential new factory locations.Lessons from Adversity: Navigating COVID-19: The pandemic, while challenging, pushed Western Bagel to adapt and grow, particularly in delivery services, leading to valuable operational improvements and a stronger, more resilient business.Sticking to Your Core and Giving Back: Jeff emphasizes the importance of focusing on what the company does best – making authentic bagels – and its unwavering commitment to community involvement and stewardship through charitable giving.QUOTES"You're only as good as your employees that you have. You need to be loyal to them. They're the backbone of your company.""If you don't change with the times, you're gonna fail.""You gotta know what you know and what you don't know... you gotta put that ego aside and, and trust people and learn.""We know we have the best bagel out there. We take pride in our bagel. We use the highest quality ingredient. I mean, it's a, it matters to us.""There's always something good that comes outta something horrific.""You gotta help those that need help... we believe that's our job as a, as a company, is to help those in need."Connect and learn more about Jeff Ustin and his company:Jeff Ustin's LinkedIn: https://www.linkedin.com/in/jeff-ustin-307a1710b/Western Bagel: https://westernbagel.com/If you enjoyed today's episode, please subscribe, review, and share with a friend who would benefit from the message. If you're interested in picking up a copy of Jonathan Goldhill's book, Disruptive Successor, go to the website at www.DisruptiveSuccessor.com

Taste Radio
The Overlooked $4 Billion Category That Olyra Is Redefining

Taste Radio

Play Episode Listen Later Jun 17, 2025 36:30


While many founders chase the latest trends, Yannis Ouzounopoulos saw opportunity in an overlooked $4 billion category – and struck breakfast gold. Yannis is the founder and CEO of Olyra, a fast-growing brand of organic breakfast bars and biscuits inspired by his family's fifth-generation flour milling business in Greece. Launched in 2017, Olyra was born from Yannis' conviction that the U.S. breakfast bar aisle – vast but stagnant – was ripe for disruption. His solution: better-for-you products made with ancient grains, authentic ingredients and significantly less sugar. That vision proved prescient. Today, Olyra's products can be found in thousands of retail locations across the U.S., including Whole Foods, Sprouts, Harris Teeter and The Fresh Market. In this episode, Yannis shares the origin story behind Olyra and how both free and paid data sources helped shape the brand's overall business approach, including product development, shelf strategy and consumer messaging. He also dives into why he prioritizes long-term thinking, the importance of staying close to the customer, and the ongoing process of refining taste and brand positioning. Show notes: 0:25: Yannis Ouzounopoulos, Founder & CEO, Olyra –  Yannis shares his journey from Greece to New York City, detailing the early challenges of selling to independent retailers and his eventual strategic pivot to focus on larger retail chains. He explains how Olyra began as a diversification effort within his family's heritage business, ultimately evolving into a brand designed to fill a white space in the $4 billion breakfast and snack bar category. Drawing on free and low-cost market data, Yannis crafted a more informed strategy, learning from early missteps—such as overly ambitious velocity projections. He emphasizes that product development is a continuous process, shaped by layered consumer feedback used to fine-tune taste, texture, and packaging. Yannis also describes how Olyra's brand messaging evolved to highlight clearer nutritional benefits in response to shifting consumer preferences. He credits Charles Coristine of LesserEvil with inspiring his commitment to long-term brand building and a relentless focus on taste excellence. Brands in this episode: Olyra, Belvita, RXBAR, Nature's Bakery, Nutrigrain, LesserEvil

Ecommerce Brain Trust
Fueling Families, Driving Growth: The Recipe Behind the #1 Brand on Instacart | Category Disruptors - Anouck Gotlib of Belgian Boys - Episode 397

Ecommerce Brain Trust

Play Episode Listen Later Jun 17, 2025 28:05


Next Level Soul with Alex Ferrari: A Spirituality & Personal Growth Podcast
BONUS MONDAYS: HIDDEN DANGERS: How The FOOD INDUSTRY Is Slowly KILLING US (What You Need To Know) with Ocean Robbins

Next Level Soul with Alex Ferrari: A Spirituality & Personal Growth Podcast

Play Episode Listen Later Jun 16, 2025 63:05


Today on the show, we have the phenomenal Ocean Robbins — the dynamic CEO and co-founder of the Food Revolution Network. This esteemed network boasts a membership exceeding 500,000, establishing itself as a colossal community of advocates passionately promoting healthy eating on a global scale. With an impressive portfolio of live seminars and events numbering in the hundreds, Robbins has successfully impacted millions of lives across 190 nations through his transformative efforts. But who is Ocean Robbins? His roots trace back to an intriguing family history; his grandfather founded the famous Baskin-Robbins. However, it was his father, John Robbins, who bravely walked away from a lucrative ice cream empire to pen bestsellers like "Diet for a New America" and become a respected health advocate. Today, Ocean Robbins is on an audacious mission: transforming our industrialized food culture into a supportive ecosystem for healthy individuals and a thriving planet. He extends a warm invitation to YOU, urging you to become an active participant in this vital food revolution."31-Day Food Revolution" unfolds as a carefully crafted plan comprising 31 accessible, step-by-step actions, serving as your roadmap to ethical, nutritious, and sustainable food consumption. This holistic plan is segmented into four pivotal parts: Detoxify, Nourish, Gather, and Transform. With Robbins as your guide, embark on a transformative journey towards less sugar, fewer processed foods, and decreased unhealthy animal products while embracing whole plant foods and consciously sourced fare.Please enjoy my conversation with Ocean Robbins.Become a supporter of this podcast: https://www.spreaker.com/podcast/next-level-soul-podcast-with-alex-ferrari--4858435/support.

Taste Radio
What Grannies & Betties Can Teach Us About Authenticity

Taste Radio

Play Episode Listen Later Jun 13, 2025 46:44


Can a sober celebrity build a booming booze brand? The hosts dig into the paradox behind a high-profile actress and entrepreneur who doesn't drink – but is betting big on alcohol. Plus, a tea company rooted in a 1930s family recipe is brewing something fresh with younger consumers. With a grassroots strategy and nostalgic appeal, could it be the next big thing for Gen Z and millennials? Show notes: 0:35: Live & Not In Person. Coffee Shots. Irony Vs. Authenticity. A $30M Joyride. Evil Does Good, Again. – Was BevNET Live Summer 2025 an amazing event? The hosts can't be sure at this point. Wellness shot maker Sol-ti gets a big time partner in a deal that surprised some of the Taste Radio team. Ray goes on a classic rant about authenticity, but John tries to reel him in. Everyone is happy for BFY candy brand Joyride, as well as a new and healthier option for crunchy cheese snacks and an Indian food brand designed to create fast and convenient meals. 19:32: Kelley McShane, Owner, Granny Squibb's – Kelley discusses her journey into the beverage industry and her role in reviving and growing Granny Squibb's. She discusses the New England-based iced tea brand's mission-driven approach and how it emphasizes a grassroots growth strategy focused on the region before national expansion. Kelley also explains how the brand's nostalgic packaging and premium ingredients help it stand out and her commitment to building a sustainable, socially impactful beverage company. 33:23: Interview: Daniel Danes, Founder & CEO, TITIN – Originally from Madrid and inspired by his great-grandmother "Titin," Daniel talks about his goal of bringing high-quality, traceable olive oil to the U.S. He discussed Titin's distinctive purple squeeze bottle and how he's attempting to build trust with younger consumers via transparency and taste, while keeping prices competitive. Daniel also highlights TITIN's recent market launch in New England and why he believes the U.S. offers greater business potential than Spain. Brands in this episode: Singing Pastures, Monsoon Kitchens, Granny Squibb's, Titin, Farmer Foodie, Fancypants Baking Co., Joyride, Starbucks, Sol-ti, Spindrift, Brew Dr., Koia, Vive Organic, Betty Buzz, Betty Booze, Delola, Lesser Evil, Jack Daniel's, Coca-Cola, Cheetos, Masala Gossip

Walk-In Talk Podcast
Breaking Silence: Motherhood, Mental Health, and the Future of Hospitality” Featuring Colleen Silk of Hospitality Bites & Chef Ciji Castro of Domestic Gourmet

Walk-In Talk Podcast

Play Episode Listen Later Jun 13, 2025 49:02 Transcription Available


Send us a textIn this powerful episode of the Walk-In Talk Podcast, Carl Fiadini is joined by two dynamic women reshaping the hospitality industry from the inside out.Colleen Silk, founder of Hospitality Bites Media and North American Director of The Burnt Chef Project, opens up about mental health, motherhood, and how storytelling became her path to healing and advocacy. Plus—breaking news—Hospitality Bites is now officially part of the Walk-In Talk Media family!Also in studio, Chef Ciji Castro of Domestic Gourmet brings the flavor and the feels with dishes rooted in her Puerto Rican and Cuban-American heritage—including a modern take on the classic Elena Ruz and ancestral pasteles.Together, they unpack industry burnout, postpartum struggles, invisible illness, and how empathy, media, and honest conversation are changing the game.Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table The following brands and companies help us continue supporting the food industry - have a look below! Support the showWalk-In Talk Podcast Where kitchen culture meets raw storytelling. Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time. We're the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open. Brand Partners: RAK Porcelain USA Metro Foodservice SupraCut Systems Aussie Select Crab Island Seafood Pass the Honey The Burnt Chef Project Citrus America Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

Evolve CPG - Brands for a Better World
Give Them What They Want with David Jacobowitz of Nebula Snacks

Evolve CPG - Brands for a Better World

Play Episode Listen Later Jun 11, 2025 63:09


In this conversation, David Jacobowitz, founder of Nebula Snacks, shares his journey from a childhood filled with sweets to creating a line of luxurious, sugar-free chocolate bites. He discusses the challenges of managing his health, the experimentation process behind developing his products, and the ways in which customer feedback helps shape his brand and product line. David emphasizes the importance of taste in healthy snacks and the benefits of using natural sweeteners that do not spike blood sugar, making his products suitable for those with dietary restrictions. He shares valuable lessons learned from his digital marketing background, emphasizes the significance of maintaining healthy profit margins while growing a CPG company, and the importance of maintaining personal involvement in all aspects of the business.  David wraps up by advocating for a positive relationship with food, because food is meant to be enjoyed, not feared.Takeaways:David's childhood nickname was 'the vacuum' due to his insatiable appetite.He faced obesity and potential diabetes at a young age, leading to a long phase of fad dieting.During COVID, he began experimenting with making his own sugar-free chocolate to get his sweet snacking under control.David aimed to create a product that didn't compromise on taste while being healthier.He used monk fruit and allulose as sweeteners to avoid the aftertaste common in other sugar-free products.The development of his chocolate took years of experimentation and customer feedback.He initially launched with full-size chocolate bars before transitioning to smaller filled cups.Mint chocolate became a top seller despite David's original dislike for that flavor.Customer feedback played a crucial role in flavor development and product offerings.David's products are designed to not spike blood sugar, making them suitable for most diabetics, though different individuals have unique blood sugar responses.Manufacturing challenges can be significant for startups.Protecting profit margins is essential to sustain a business.Pricing should be based on actual costs, not market feelings.Food should be enjoyed, not feared.Transparency in food ingredients is increasingly important.Sound Bites:“The doctor said I was obese, at 10 years old, and I was heading towards diabetes.""I own a Zero sugar chocolate company, but I do still have some sugar.”"You can have a better-for-you product, but if it doesn't taste good, you're solving nobody's issue. Taste matters"“I can't give a hundred percent guarantee that it won't spike your blood sugar because everybody's blood sugar is unique.”“At the end of the day you gotta listen to the customer. They're requesting flavors, they're requesting products, those are the ones I'm gonna be launching.”“Until you reach a certain point, do everything yourself. It's gonna suck, but you will become far more appreciative, learn the ins and outs a lot quicker, and be able to establish firm relationships with your customers."“Protect your margin because once you actually hit scale, particularly in retail, you're going to need it.""Don't price based on feeling and market comps alone. Know your numbers.”"Snacking is my superpower.""Food is meant to be enjoyed, not feared.""The consumer's wisening up, and that's what we're really all about.”Links:David Jacobowitz on LinkedIn - https://www.linkedin.com/in/davidjacobowitz/Nebula Snacks - https://nebulasnacks.com/Nebula Snacks on LinkedIn - https://www.linkedin.com/company/nebula-snacks/Nebula Snacks on Facebook - https://www.facebook.com/nebulasnacksNebula Snacks on Instagram - https://www.instagram.com/nebulasnacksNebula Snacks on X - https://x.com/nebulasnacksNebula Snacks on TikTok - https://www.tiktok.com/@nebulasnacks…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radioChapters:03:00 - The Sweet Beginnings: David's Journey with Sweets05:39 - From Fad Diets to Sustainable Solutions07:59 - Crafting the Perfect Sugar-Free Chocolate12:00 - Experimentation and Flavor Development18:44 - Customer Feedback and Flavor Evolution24:23 - Understanding Blood Sugar and Health Benefits34:28 - Understanding Blood Sugar and Snacking35:41 - Customer-Centric Product Development37:12 - The Challenges of Manufacturing40:19 - Lessons from Digital Marketing Experience42:37 - Key Lessons from Three and a Half Years45:54 - Advice from CPG Leaders53:37 - Personal Snacking Preferences57:53 - A Better World Through Food01:03:37 - Closing Thoughts and Future Aspirations

The Debbie Nigro Show
Stephen Caldwell Reinvented the Tater Tot – And Fed the Homeless Doing It. A Great Risk It! or Regret It! Comeback Story.

The Debbie Nigro Show

Play Episode Listen Later Jun 11, 2025 15:00


As heard on The Debbie Nigro Show – Wellness Wednesday Edition Move over French fries, there's a new crispy craving in town — and it's doing more than just satisfying your snack attack. It's feeding schoolkids, shaking up convenience stores, and making waves nationwide. Meet Stephen Caldwell, founder of Stuft Tots™, the world's first patented stuffed shredded potato bite. These aren't your average tots. Think crispy outside, gooey inside — filled with real Wisconsin cheese, veggies, or meats — all under 60 calories, gluten-free, non-GMO, and made with just five clean ingredients. Stephen's inspiration? A cheese-stuffed hashbrown he tasted at a catering event in Brazil that gave him goosebumps. Unable to find anything like it back home in Portland, he and his wife Lory turned their kitchen into a lab (with help from Oregon State's food incubator) — and later, their tot mission into a movement. But this isn't just a food story. It's a comeback story. After losing ‘everything' in a business betrayal, the Caldwell's literally started from scratch. They spent 15 months hand-making 2,000 tots a week — simultaneously feeding the homeless in partnership with the Oregon Food Bank. Alongside their two daughters, they turned hardship into purpose and passion. Fast forward to today! The Stuft Tots™ story now includes: ·      Winner of Convenience Store News 2024's Best New Product Award! ·      Loved by high schoolers in Alameda CA School District (8700 students' approval) ·      Blew the doors off a Holiday Station Stores test run — selling out 40,000 lbs. of tots in 6 days ·      Now powered by high-speed “co-extruder” machines in a booming Las Vegas production facility ·      Soon to be in stadiums, schools, coffee chains, and convenience outlets nationwide   Stephen's motto? “If everybody waited for money to start a business, no businesses would be started.” AND check out Stephen's Feature Story in the June issue of the Food Industry's Premier News Source: “Total Food Service” a fantastic publication published by Fred Klashman which features exclusive Q&A Interviews with influential chefs, hospitality trendsetters, and foodservice operators, as well as the latest foodservice industry news on products, trends, associations, and events.   Stephen Caldwell's inspiring journey is a powerful reminder to - as I always say… “Risk it! or Regret it!” And trust me — once you try Stuft Tots™, you can't un-taste the magic.   I loved this guy's passion, comeback story and his Stuft Tots™ so much I'm want to help him succeed by helping him expand.  If you'd like a personal introduction to Stephen just direct message me and I'll set it up asap. Want to be one of the first to bring them to your school, stadium, store, or bar/restaurant? Get in touch. Tune in to this energetic podcast interview with Stephen Caldwell heard live on The Debbie Nigro Show - but only if you want to hear a really authentic story told by a truly gritty and great entrepreneur.

Almost 30
773. FDA, Food Dyes + Our Health: Food Industry Secrets Revealed

Almost 30

Play Episode Listen Later Jun 10, 2025 80:08


In this episode, meet Brigid Titgemeier—a Functional Medicine Registered Dietitian who's on a mission to help you use food as medicine. The founder of BeingBrigid + The Being Collective, Brigid has guided thousands in transforming their labs, symptoms, and relationship with food.  Ahead, Brigid reveals jaw-dropping truths about the inner workings of the U.S. food industry, the (shady) creation of dietary guidelines, and what's actually in our food. This is your chance to finally understand the subtle ties between Big Food, Big Pharma, and our healthcare system.  Plus, Brigid helps us navigate conflicting health advice, discern nutrition truths versus popular myths, and find grounded confidence in the wellness choices we make for ourselves—and our families. It's all about reclaiming your power, tuning in spiritually, and embracing your intuition. We also talk about: -Functional medicine and integrative nutrition—what they actually mean   -Food dyes, childhood health issues, and what's hiding in your pantry   -Women, intuition, and why millennials are questioning the “experts”   -The emotional side of processed food + changing family habits   -Easy ways to eat more phytonutrients + boost your energy   -The real story behind “following the science” in nutrition   -How to advocate for healthier food at schools + in your community   -Practical food swaps + Brigid's 28-day anti-inflammatory challenge Resources -Instagram: @beingbrigid -Website: beingbrigid.com -Website: thebeingcollective.co   -Get our book, Almost 30: A Definitive Guide To A Life You Love For The Next Decade and Beyond, here: http://bit.ly/Almost30Book.  Sponsors: Pendulum | Go to amazon.com/pendulum and use code ALMOST30 at checkout under the payment section for 20% off Pendulum subscription first orders. LMNT | Receive a free LMNT Sample Pack with any order when you go to DrinkLMNT.com/Almost30. To advertise on this podcast please email: ad-sales@libsyn.com or go to https://advertising.libsyn.com/almost30.  Learn More: -almost30.com/learn -almost30.com/morningmicrodose -almost30.com/courses  Join our community: -facebook.com/Almost30podcast/groups Podcast disclaimer can be found by visiting: almost30.com/disclaimer.  Find more to love at almost30.com! Almost 30 is edited by Garett Symes and Isabella Vaccaro. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Taste Radio
Mission, Mainstream. How Kuli Kuli Landed Target & Walmart.

Taste Radio

Play Episode Listen Later Jun 10, 2025 34:54


What do TikTok, Target, and African superfoods have in common? They've all played a role in the remarkable resurgence of Kuli Kuli — the pioneering superfood brand founded in 2014 that introduced moringa to the U.S. market and is now carried in over 11,000 retail stores nationwide. Once known primarily for its moringa products, Kuli Kuli has since expanded its portfolio and reintroduced itself with vibrant new packaging, a broader superfood lineup, and a renewed focus on flavor and accessibility. Now found on shelves at Walmart, Target, and other major retailers, Kuli Kuli has traded in-store demos for a digital-first marketing strategy, including leveraging moringa's surprise moment of virality on TikTok.  In this episode, founder and CEO Lisa Curtis shares the behind-the-scenes story of Kuli Kuli's evolution — from navigating pandemic-era disruptions to spearheading a bold brand refresh that helped redefine the company's mission and identity. She also unpacks what it took to guide the brand to profitability, why shedding the “moringa-only” label was crucial, and what she sees as the ultimate key to long-term success in the crowded wellness space. Show notes: 0:25: Lisa Curtis, Founder & CEO, Kuli Kuli – Lisa recaps the origins of Kuli Kuli, which began as a Peace Corps-inspired effort to introduce moringa to the U.S. market and support female farmers globally, and why the company underwent a rebranding to embrace a broader identity as a vibrant, climate-smart superfood company. She also discusses the entrepreneurial rollercoaster of a 10-year journey marked by early momentum, a major COVID-related revenue dip, and now a resurgence with projected revenue doubling. Lisa also explains how Kuli Kuli's product innovation has matured, emphasizing a “fail fast” mindset, and how the company benefited from a surge in awareness about moringa and responded by producing its own science-backed educational content. She also admits that while the taste of moringa powder is not exactly a crowd-pleaser, Kuli Kuli has made strides to ensure their products either taste great on their own. Lisa also shares her personal strategies for managing entrepreneurial stress, including prioritizing health, travel, and cultural connection, why, despite being a capable fundraiser, she doesn't want to raise more equity funding and her belief that the key to startup longevity is persistence. Brands in this episode: Kuli Kuli

Taste Radio
Millions Or Meh? Gauging The Potential For Breakout Brands.

Taste Radio

Play Episode Listen Later Jun 6, 2025 63:56


Are they breakout stars or just... confusing? Pizza wine, salmon jerky, kava & mushroom-infused drinks, Gen Z-inspired peanut butter and “cheezy” puff snacks. Why we're thumbs up – or down – on buzzworthy new concepts in CPG. This episode also spotlights two remarkable women on a mission to elevate the way we eat: Holly Arbuckle of Singing Pastures and Swati Elavia of Monsoon Kitchens. Show notes: 0:35: Last Call. Coffee Comeback? Mo' Money For David & Moment. Yes, No, Ugh? Good Data. – BevNET Live Summer 2025 is days away. Do you have your ticket? John thinks RTD coffee is back on track, but why? Ray highlights David's $75M haul and purchase of a key supplier, as well as Moment's new $5M round. What's trending in Spate's Q2 food & beverage data? Insiders already know. It's a simple yes or no question, but we can't help ourselves when it comes to new and innovative products. 39:06: Interview: Holly Arbuckle, CEO, Singing Pastures – Fresh off her win at Naturally New England's Naturally Rising pitch competition, Holly shares the story behind Singing Pastures, a premium brand of fermented, slow-smoked meat sticks rooted in regenerative farming practices. She talks about her agricultural roots, the value of nutrient-dense food, and her vision for a more sustainable meat industry. 52:08: Interview: Swati Elavia, President, Monsoon Kitchens – A nutritionist with a deep love for Indian cuisine, Swati discusses Monsoon Kitchens' journey from serving institutions to launching retail products. She reflects on the challenges of scaling, the importance of staying true to culinary traditions, and her commitment to offering clean-ingredient Indian meals. Brands in this episode: Singing Pastures, Monsoon Kitchens, Starbucks, David, Moment, Brightland, Yellowtail, Mello, Bashi, One Trick Pony, Hippeas, Like Air, IQ Bar

Coffee w/#The Freight Coach
1214. #TFCP - Cold Chain Command: Inside the World of Perishable Freight!

Coffee w/#The Freight Coach

Play Episode Listen Later Jun 6, 2025 33:39 Transcription Available


Want to learn more about refrigerated freight for the food and beverage industry? Listen to this week's last guest, Michael Cherney, the co-founder and CEO of Cooler Logistics! Michael shares his shift from the financial services sector to founding Cooler Logistics, their company's strategic focus on small to mid-sized customers, innovative operational approaches using technology, and the importance of customer retention and consistent pricing strategies!   About Michael Cherney Michael Cherney is a proven leader in the logistics industry with 16 years of experience. He holds a master's degree in Global Supply Chain Management and a Lean Six Sigma Green Belt Certification. Known for his exceptional leadership, Michael, a first time CEO, leads a diverse team of experienced logistics professionals aiming to provide an exceptional experience to their carrier and customer partners alike. With an ideal customer profile of SMBs in the F&B vertical, his subject matter expertise in shipping fresh and frozen products shines.    Connect with Michael Website: https://www.coolerlogistics.com/  LinkedIn: https://www.linkedin.com/in/michaelcherney/  

The Art of Living Well Podcast
E272: What's Really in Your Food? A Conversation on Clean Nutrition & Kiki Milk

The Art of Living Well Podcast

Play Episode Listen Later Jun 4, 2025 55:38


In this episode, we sit down with Alex and Lauren Abelin, co-founders of Kiki Milk, to explore the bigger conversation around clean nutrition, food transparency, and the power of whole foods—especially for children.  Lauren, a wellness advocate and former emotional learning specialist, brings over a decade of experience in mental and physical health education. Her journey healing from chronic illness inspired her to tackle toxicity in the food system and empower families to live healthier lives. Alex, a seasoned entrepreneur and former Google executive, has founded multiple companies across tech and wellness. As a dedicated father, he's passionate about building a better future for the next generation—starting with what goes into their bodies. Together, the Abelins lead PlantBaby and its flagship product, Kiki Milk, with purpose, love, and a bold vision for a healthier world. We dive into the hidden truths behind food labeling, the risks of synthetic ingredients, and why many plant-based products still fall short when it comes to truly nourishing young bodies. Whether you're a parent, wellness advocate, or just someone curious about what's really in your food, this conversation offers practical insights and inspiring takeaways on how to make more informed, health-forward choices for your family and yourself. Episode Highlights: How breastfeeding challenges inspired the creation of Kiki Milk The truth about natural flavors, synthetic additives, and food transparency Why most plant-based milks fall short for kids and adults—and how Kiki Milk is different The real cost of clean eating and why it's worth the investment A holistic approach to health: balancing nutrition, values, and well-being Chapters 03:05 The Journey to Kiki Milk 11:08 Ingredients and the Food Industry 19:10 Natural Flavors and Their Impact 26:24 The Importance of Whole Foods in Plant-Based Diets 30:41 Navigating Synthetic Ingredients and Transparency 36:01 Investing in Health: The Cost of Quality 42:02 Practical Tips for Healthier Eating Tune in for inspiration, real talk, and practical tips to fuel your family with love and real food. Helpful links and resources: Learn about Kiki Milk and purchase here.  Use code 'livingwell' at checkout for your discount. FB: @kikimilkco IG: @kikimilkco Masterclass Set up a consult to test your potential glyphosate toxicity (and other at-home functional medicine lab testing) here. 

Taste Radio
Outsmarting Big Food: How Mason Dixie Wins With Integrity

Taste Radio

Play Episode Listen Later Jun 3, 2025 44:14


If the legacy food giants won't evolve, Mason Dixie will do it for them – one honest, skillet-cooked meal at a time. When Ayeshah Abuelhiga founded Mason Dixie Foods in 2014, she set out to deliver what people are truly hungry for: clean, craveable comfort food made without compromise. No preservatives. No shortcuts. Just real ingredients and real flavor. Today, Mason Dixie offers a growing lineup of frozen biscuits, breakfast sandwiches, burritos, and fried chicken sandwiches – all made with fresh ingredients, real dairy, and no artificial ingredients, bleached flour or seed oils. The products are available in more than 6,000 stores across the country, including Whole Foods, Costco, Sprouts, Giant, Harris Teeter, and more. In this episode, Ayeshah shares how she's taking on the legacy CPG heavyweights by building a bold, next-generation frozen food brand. She dives into how Mason Dixie harnesses consumer insights, rigorous cost discipline and category whitespace to develop new products. She also breaks down how the brand is reshaping the definition of “natural” for modern shoppers, proving it's possible to scale with integrity, and lead with purpose, without ever compromising on what matters most. Show notes: 0:25: Ayeshah Abuelhiga, Founder & CEO, Mason Dixie Foods – Ayeshah and Ray chat about past conversations before the entrepreneur shares how operating outside traditional CPG hubs has allowed her Baltimore-based company to thrive with greater agility and efficiency, particularly in the wake of the pandemic. She reflects on Mason Dixie's buzzworthy Expo West appearance, where she dressed as Colonel Sanders to promote new products and offers a candid critique of the natural foods industry. The conversation delves into the brand's innovation strategy, including its expansion into sandwiches and burritos, and how the latter was developed to create a superior flavor and texture to existing products. Ayeshah explains how Mason Dixie benchmarks acceptable price points and only moves forward with products that can achieve cost efficiency through scale and criticizes large conglomerates like Tyson for their inefficient use of resources, while remaining open to partnerships that could help scale clean-label food. Beyond business, Ayeshah talks about how she finds purpose in the creative freedom of entrepreneurship and in mentoring underrepresented communities through nonprofit work. Brands in this episode: Mason Dixie Foods, Mike's Hot Honey, Uncrustables, Compass Coffee

Taste Radio
Austin, Unfiltered. Hot Takes From CPG‘s OG City.

Taste Radio

Play Episode Listen Later May 30, 2025 54:33


Big ideas, bold flavors, and unfiltered insights—welcome to Austin, where the future of CPG is being written in real time. At Taste Radio's Austin Meetup, we sat down with trailblazers and trendsetters redefining how brands are built and scaled. From Better Sour co-founder Bella Hughes to Torchy's Tacos founder Mike Rypka and Snaxshot's Andrea Hernández, these conversations explore what it really takes to innovate, connect with consumers, and lead with authenticity in a rapidly evolving industry. Show notes: 0:45: Buyers As Far As The Eye Can See. NNE FTW. Boiler Room. Caffeine, Protein & Pole-Caught Tuna. With BevNET Live just two weeks away, excitement is building as Casey's joins a strong lineup of participating retailers, including Stop & Shop, Whole Foods Market, Circle K, H-E-B, The Goods Mart, and Top Ten Liquors. John and Ray recap the recent Naturally New England Naturally Rising event, which spotlighted standout emerging brands, including Singing Pastures and Farmer Foodie. Mike and John revisit their tour of Athletic Brewing's HQ in Milford, CT, before the hosts riffed on consumer interest in dual-functionality products and a canned tuna brand grounded in sourcing transparency. 19:23: Interviews from Taste Radio's Austin Meetup – Mike Rypka, the visionary founder of Torchy's Tacos, shared his journey from launching a food trailer to building a nationally recognized franchise. Steven Santangelo of Matriarch Wealth Management discussed how his firm helps CPG founders navigate the complexities of financial planning, particularly during critical growth and exit stages. Bella Hughes, co-founder of Better Sour, reflected on building a culturally inspired candy brand and the challenges of innovation in a legacy category. Andrea Hernández, the sharp mind behind Snaxshot, delivered an unfiltered perspective on food and beverage trends, highlighting the importance of authenticity and emotional resonance in brand storytelling. And Michelle Breyer, CMO of the Texas-based accelerator SKU, shed light on how the organization nurtures early-stage consumer brands, emphasizing the pivotal role of founder mindset and market fit in driving long-term success. Brands in this episode: Better Sour, Torchy's Tacos, Farmer Foodie, Monsoon Kitchens, Inc., Granny Squibb's, TITIN, Fancypants Baking Co., Singing Pastures, Athletic Brewing, Lucky Saint, 5-hour Energy, Ascent, Pole & Line, Fly By Jing, Siete, Wildwonder, Bachan's, Daily Crunch, Leisure Hydration, BodyArmor, Vitaminwater, NoBull

Drop In CEO
Ben Yost: Leading with Family Values in the Food Industry

Drop In CEO

Play Episode Listen Later May 30, 2025 26:15


In this episode of the Drop In CEO podcast Ben Yost, the newly appointed CEO of Yost Foods Inc. discusses the importance of family values in the business, and how Yost Foods addresses client needs with agile, customized solutions. Ben shares insights on maintaining a strong company culture, managing a family business, and the company's commitment to community service. Episode Highlights: 02:00 Ben Yost's Journey in the Family Business 05:52 The Origin Story of Yost Foods 09:22 Navigating Challenges and Celebrating Successes 15:48 The Importance of Company Culture and Community Service Ben Yost is the General Manager of Yost Foods, where he leads with an accountability-driven leadership style. Focusing on empowering his team, he prioritizes ability and accountability over previous experience or education. Ben’s leadership philosophy emphasizes pushing decisions as far down as possible while maintaining clear expectations. His commitment to a team-oriented approach has shaped Yost Foods' culture, where collaboration, not individual stardom, drives success. With a focus on community impact and service-minded values, Ben is dedicated to ensuring the company's growth while honoring its legacy. Balancing family, business, and personal growth, he continues to reflect on his journey and leadership choices. Connect with Ben Yost: Company Website: www.yostfoods.com Ben’s Linkedin: https://www.linkedin.com/in/ben-yost-58015232/ For More Insights from The Drop In CEO:

Walk-In Talk Podcast
Inside the Growth of America's Top Restaurant Trade Shows with Paul Pedrow of Restaurant Events LLC

Walk-In Talk Podcast

Play Episode Listen Later May 30, 2025 42:29 Transcription Available


Send us a textHow do you blend passion and business in the food industry? Paul Pedrow has mastered this combination through his remarkable journey from a high school pizza shop employee to a key executive at Restaurant Events LLC, where he now leads major industry trade showIntroducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table The following brands and companies help us continue supporting the food industry - have a look below! Auto Citrus Slicer Streamlines Prep Boost efficiency and cut waste with SupraCut's automated citrus slicer for streamlined prep.Metro ShelvingThe industry leader in organization and efficiencyCured Lamb Loin by Aussie Select Fully cooked, pasture-raised Australian lamb. Agave rosemary, tikka masala, & more: Aussieselect.comCrab Island Seafood Co: Quality Dips Check out Crab Island Seafood Company @crab-island-seafood-dip.com & order yours today!Peninsula Foodservice: The Best Beef!Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for ChefsDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showWalk-In Talk Podcast Where kitchen culture meets raw storytelling. Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time. We're the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open. Brand Partners: RAK Porcelain USA Metro Foodservice SupraCut Systems Aussie Select Crab Island Seafood Pass the Honey The Burnt Chef Project Citrus America Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

The Real Truth About Health Free 17 Day Live Online Conference Podcast
Nutritional Supplementation for Those Following a Whole Food Plant-Based Diet with Derek Tresize, Karthik Sekar, Chef AJ,

The Real Truth About Health Free 17 Day Live Online Conference Podcast

Play Episode Listen Later May 27, 2025 11:49


Karthik Sekar discusses the critical need for innovation in the meat alternative industry and the dangers of monopolization by large corporations. Learn how public domain recipes and academic research can drive consumer choice and ensure a competitive market. Explore the impact on innovation and the future of plant-based foods. Don't miss this insightful discussion! #MeatAlternatives #Innovation #ConsumerChoice

Taste Radio
Scaling Tradition — The ‘Daughter' Building A Cultural Food Empire

Taste Radio

Play Episode Listen Later May 26, 2025 39:34


Dumpling Daughter isn't just a food brand. It's founder Nadia Liu Spellman's heartfelt homage to family, culture and comfort. Her mission is simple but powerful: to make high-quality, restaurant-style comfort food accessible at home, while honoring the deep emotional ties that food can hold. Launched in 2014. Dumpling Daughter began as a beloved local restaurant in the Boston area and has since expanded into a rapidly growing CPG brand featuring frozen dumplings, bao buns, and sauces that celebrate generational flavors.   In this episode, Nadia takes us on a journey from her Boston roots and business school days at Babson College to the high-pressure world of Wall Street — and ultimately, back to her cultural heritage in the kitchen.  Along the way, Nadia opens up about honoring her family's culinary legacy — including her mother's legendary fine-dining restaurant, Sally Ling's — and what it takes to build a brand defined by authenticity, innovation, and uncompromising quality. From the challenges of food manufacturing to the nuances of flavor storytelling, she gives us an inside look at redefining "premium" in the world of ready-to-cook cuisine. Show notes: 0:25: Nadia Liu Spellman, Founder & CEO, Dumpling Daughter – Nadia fondly reflects on her childhood spent in the heart of her parents' lively Chinese restaurant, where her passion for food first took root. From preparing family dinners as a tween to eventually leaving behind a corporate career, she shares what inspired her leap into entrepreneurship. The Covid-19 pandemic became a turning point, offering Dumpling Daughter the chance to grow into a CPG brand that weaves heritage and hospitality into every bite. Nadia discusses her love for being the face of the brand—appearing in behind-the-scenes stories on Instagram—and why she sees competition as a motivator, not a threat. With a brand flywheel that connects direct-to-consumer, retail, and restaurant channels, she talks about why she's thinking big, while staying grounded in her mission: to share food that tastes like home. Brands in this episode: Dumpling Daughter

Real Organic Podcast
Austin Frerick: Grocery Store Monpolies

Real Organic Podcast

Play Episode Listen Later May 25, 2025 81:23


#224: Author and economist Austin Frerick returns to break down how grocery store monopolies are shaping what ends up in our carts, who profits from it, and who gets left out. From Walmart's grip on food access to the collapse of fair pricing for farmers, Austin exposes how consolidation is driving inequality across the food system. This conversation offers a clear-eyed view of the corporate forces eroding real food, real farms, and the possibility of justice in what we eat.https://realorganicproject.org/austin-frerick-grocery-store-monopolies-224Austin Frerick is a 7th generation Iowan who, after watching his home state be transformed through agricultural policy to the detriment of the family farmer, became an expert on agriculture and antitrust policy and now serves the Co-Chair of the Biden campaign's Agriculture Antitrust Policy Committee. He is the author of Barons: Money, Power, and the Corruption of America's Food Industry.https://www.austinfrerick.com/https://www.austinfrerick.com/The Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/directoryWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

Taste Radio
How Elavi Landed A Million-Dollar Deal With Costco

Taste Radio

Play Episode Listen Later May 23, 2025 56:58


Michelle Razavi, the co-founder of Elavi, pulls back the curtain on how the brand landed a $1 million order from Costco just four months after the debut of its protein brownies. The hosts also discuss Chobani's purchase of Daily Harvest and Via Verde Valle's acquisition of A Dozen Cousins and how the latter may reflect a new paradigm in which founders favor strategic exits over prolonged fundraising Show notes: 0:45: Pass The Brownies. Sample Your Wares. Fundraise Or Sell? Justin Time. Phony And Fantastic. – The hosts munch on Elavi's protein brownies and heap praise on the brand's co-founders Michelle Razavi and Nikki Elliot. They also highlight sampling opportunities and retailer buyer access at BevNET Live Summer 2025, before diving into recent industry M&A activity, including Chobani's acquisition of Daily Harvest and Verde Valley's acquisition of A Dozen Cousins. They discuss how these moves reflect shifting strategies in CPG, where founders increasingly favor strategic exits over prolonged fundraising. The team also reviews a variety of new products, including Justin's new better-for-you candy bars, Campari's non-alcoholic spritz Crodino, and the standout Phony White Negroni by St. Agrestis. Other notable mentions include energy-infused gum, crypto-themed sparkling water, and functional tea and coffee drinks. 29:09: Interview: Michelle Razavi, Co-Founder, Elavi – Michelle talks about how Elavi spotted whitespace in the protein snack category, the brand's journey to retail readiness, including key learnings from Costco roadshows, and how strategic packaging design and in-store execution have fueled velocity at scale. She also discusses buyer relationships, proving value as an emerging brand, and the internal resilience required to lead a mission-driven company through rapid iteration and distribution. Brands in this episode: Elavi, Olipop, Chobani, Polar, Daily Harvest, A Dozen Cousins, Verde Valle, Snickers, Gigantic Candy, Harken Sweets, Justin's, Campari, Aperol, Crodino, Crush, St. Agrestis, Instant Energy Gum, Rekt, Fktea, Fuzzee Coffee, RXBAR, Caulipower

Taste Radio
Elevator Talk: Hip Pop, Pari, Aqua Boost, Pablo's Mate, Zenjoy

Taste Radio

Play Episode Listen Later May 22, 2025 64:49


The latest installment of Elevator Talk features leaders from Hip Pop, Pari, Aqua Boost, Pablo's Mate, Zenjoy. Watch founders and CEOs introduce their brands and provide a recap of recent news and updates. This week's special co-host is Adam Louras, a principal with Mercenary, who shared his thoughts, questions and feedback with the participants. He is joined by Ray Latif, the editor and producer of the Taste Radio podcast.

Your Brain On
Your Brain On... The Food Industry

Your Brain On

Play Episode Listen Later May 22, 2025 27:44


How can we eat better when we're constantly marketed to in a way that hijacks our attention and habits? To complement the incredible discussions we regularly have about brain-healthy nutrition, in this episode, we've having a very important conversation about how the food industry works against our best intentions, and how we can break through the psychological barriers they use to hold us back. We're joined by Marion Nestle, Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, whose name is practically synonymous with food policy: a pioneering nutritionist, public health advocate, and author of some of the most important books in this space, including Food Politics, What to Eat, and Unsavory Truth. In this episode, we discuss: • The neuroscience of why food choices aren't “just willpower” • Why access, not just knowledge, is the biggest barrier to good nutrition • The importance of schools, policy, and local food programs in shaping food culture • The role of stress, fatigue, and decision overload in weakening dietary choices • Why social media is a double-edged sword for nutrition information  • How we can make a difference at the community level This is... Your Brain On The Food Industry. SUPPORTED BY: NEURO World. Help your brain thrive, now and into the future: https://neuro.world/  ‘Your Brain On' is hosted by neurologists, scientists, and public health advocates Ayesha and Dean Sherzai. Find out more about Marion Nestle's work: https://steinhardt.nyu.edu/people/marion-nestle ‘Your Brain On... The Food Industry' • SEASON 5 • EPISODE 5 ——— FOLLOW US Join NEURO World: https://neuro.world/  Instagram: https://www.instagram.com/thebraindocs YouTube: https://youtube.com/thebraindocs Website: TheBrainDocs.com

Evolve CPG - Brands for a Better World
Farmers Are Entrepreneurs with Hayley and Stephanie Painter of Painterland Sisters

Evolve CPG - Brands for a Better World

Play Episode Listen Later May 22, 2025 67:04


In this conversation, Hayley and Stephanie Painter, co-founders of Painterland Sisters, share their journey as fourth-generation organic dairy farmers. They discuss their childhood experiences on the farm, the values instilled in them, and how these experiences shaped their approach to business and agriculture. The sisters emphasize the importance of community, integrity, and creating nutrient-dense products, like their Skyr yogurt. They reflect on the challenges and perceptions faced by farmers and the entrepreneurial spirit that drives their mission to connect consumers with quality food sourced from family farms. In this conversation, Hayley and Stephanie Painter discuss the importance of empowering farmers through education, community connection, and financial incentives. They emphasize the role of mentorship in agriculture, the power of storytelling to connect consumers with their food sources, and the impact of funding on their brand's future. They also share personal insights and advice, culminating in their vision for a better world through sustainable agriculture. Takeaways:Growing up on a farm instills deep-rooted values and work ethic.Childhood experiences on the farm shape adult perspectives and business practices.Traveling broadens horizons and influences business decisions.Farmers are inherently entrepreneurs, learning business from family traditions.Integrity in farming leads to better quality products.The importance of community and relationships in agriculture.Understanding the balance of nature is crucial for sustainable farming.Education can challenge traditional farming practices and perceptions.Creating nutrient-dense products is a priority.The journey of building a business involves learning from failures.Farmers are reacting a lot of times and doing the best they can with the situations that they're in.It's all about the process and spectrum of betterment for the land.There are many programs that provide financial incentives for farmers.Our dream is to get all farmers more financially stable.Mentorship plays a crucial role in agriculture.Storytelling is powerful in connecting consumers to their food.Funding helps us build credibility and stability for our brand.A better world means diversity in agriculture and food supply chains that are thriving for future generations.We need to keep farmers farming to ensure food security.Sound Bites:“Farming is literally our roots and our DNA.""We grew up on hard work and community, love, family, and being connected to nature.”"Farmers are entrepreneurs. We watched our parents and our grandparents run the farm, which is a business. It's was our first education.“"We learned business isn't just transactional."“Our goal is to provide the most nutrient dense product we can. So we choose to keep all those nutrients in there instead of extracting and selling them off as byproducts and replacing them with fillers."We like to give the credit back to the farmers.”“There are a lot of programs with financial incentives out there right now, to help farmers make improvements they  may not be able to financially afford otherwise. These grants have really helped them.”“We can have all the information we want about regenerative organic agriculture and all these big concepts, but if you don't know how to like make that information digestible and fun, it's not going to hit the way it needs to.”“A better world is a world with diversity, equity, and parity across the food supply chain.”"Keep farmers farming first and foremost."Chapters:03:00 - Roots of Farming: A Family Legacy05:59 - Childhood Adventures and Life Lessons on the Farm09:00 - The Dual Nature of Farm Life: Balancing Tradition and Exploration14:59 - Pride in Agriculture: Overcoming Societal Perceptions21:08 - Education and Entrepreneurship: Building a Business from the Ground Up27:00 - Creating Nutrient-Dense Products: The Journey to Skir Yogurt32:51 - The Integrity of Farming: Maintaining Quality in Production39:25 - Empowering Farmers Through Education and Connection42:48 - Financial Incentives and Sustainable Practices46:56 - Mentorship and Community in Agriculture51:02 - The Power of Storytelling in Agriculture53:53 - Funding and Future Vision for the Brand57:56 - Personal Insights and Advice62:59 - A Better World Through Agriculture

Taste Radio
‘Reel' Change Is Here. How Seremoni Reimagined An Industry.

Taste Radio

Play Episode Listen Later May 20, 2025 27:37


How do you build a globally scaled seafood company rooted in ancient Japanese techniques, humane animal treatment, and radical transparency – all before the age of 26? Meet Saif Khawaja, the founder and CEO of Seremoni, a startup that's reinventing the seafood industry from the ground up.  Launched in 2024, Seremoni is a vertically integrated company setting a new benchmark for quality and ethics in seafood by merging time-honored Japanese craft with cutting-edge technology. To bring his vision to life, Saif assembled a dream team: engineers from SpaceX, veterans from premium seafood brands, and small-scale fishermen from across the globe.  His mission? To build a new kind of supply chain – one powered by empathy, precision engineering, and economic equity – and to make Michelin-quality seafood accessible to everyone. In this episode, Saif shares how a Wharton thesis and a philosophical reckoning ignited a radical idea. He walks us through the early days of grit and experimentation, the challenges of leading teams twice his age, and why he believes world-changing companies are often born from deep moral conviction, not spreadsheets. Show notes: 0:25: Saif Khawaja, Founder & CEO, Seremoni – Saif opens up about how reading Peter Singer's essay “If Fish Could Scream” profoundly impacted him and inspired the development of Seremoni and how his hands-on experience as a commercial fisherman exposed him to artisanal methods and the biology of how stress affects flavor and decomposition in fish. He talks about how the company's tools and robotics scale ikejime techniques in the U.S., pursuing vertical integration to ensure quality and pay fishermen more fairly, and how he convinced investors, chefs and retailers to buy into his vision. Saif also discusses his management of a growing team of over 30 people, and how he is building a values-driven movement that is guided by a strong moral compass. Brands in this episode: Seremoni, Ōra, Oishii

Taste Radio
Is There A Future For Plant-Based Meat? And, The Brilliance Of Boston's Bina.

Taste Radio

Play Episode Listen Later May 16, 2025 63:23


Is the plant-based meat boom going bust? Despite early excitement and big investments, some brands are in the midst of turbulent times and an uncertain future. The hosts weigh in. Plus, Babak Bina, co-founder of BCB3 Hospitality Group, shares how a deep commitment to guest experience and a love for cultural cuisine helped him develop some of the city's most acclaimed restaurants. Show notes: 0:45: Head South. Point (Coffee) Break. Big Names, Live. A Beyond Meati Problem. Dink-Tinis & More. –  The hosts recap Taste Radio's vibrant Austin meetup and share red hot news in the business of RTD coffee. They also highlight recently announced founders and operators that will be speaking at BevNET Live Summer 2025, including Kurt Seidensticker of Vital Proteins and Melvin Landis of Olipop. The hosts riff on the stunning downfall of plant-based meat company Meati as well as another poor quarter for Beyond and analyze the broader implications for the alt-meat space. Ray gets everyone's attention with a collaboration between The Botanist Gin and Prince, which have teamed up to serve “pickleball cocktails,” before John and Mike break out lemonade-flavored potato chips and a goat milk “lamb skewer” chocolate bar. Jacqui chats about an avocado-based tea, and Ray showcases new meat sticks from The New Primal and Archer.  29:09: Babak Bina, Co-Founder, BCB3 Hospitality Group – A towering presence in Boston's culinary scene for nearly four decades, Babak is a renowned restaurateur whose influence stretches far beyond the dining room. Known for his unwavering focus on hospitality and a bold commitment to innovative, globally inspired cuisine, he has helped shape the city's food culture in lasting ways. In this episode, Babak shares insights into how he educates diners without alienating them, why pushing a city's culinary boundaries matters, and what it takes to craft experiences that go well beyond just great food. He also discusses his philosophy of leading by example – whether it's mopping the floor or bussing a table – and how culture starts at the top. Brands in this episode: Wundereggs, Super Coffee, Afia, Better Sour, Nebula Snacks, NUFS, Jolene, Vital Proteins, Olipop, Polar, Meati, Beyond, Impossible, The Botanist, Essentia, Utz, Alex's Lemonade Stand, New Primal, Archer, Kesssho, Avsome, HOP WTR

Vitality Radio Podcast with Jared St. Clair
#534: Salad with a Side of Fries: The Mindset of Healthy Eating with Jenn Trepeck

Vitality Radio Podcast with Jared St. Clair

Play Episode Listen Later May 14, 2025 55:33


When it comes to healthy eating, what if it's not about perfection, but empowerment? How can we balance health and indulgence? On this episode of Vitality Radio, Jared welcomes Jenn Trepeck, host of the Salad with a Side of Fries podcast, for refreshingly honest conversation about making sustainable health choices—without the pressure of perfection. They discuss how understanding the why behind our choices creates true transformation, why willpower isn't what we think it is, and how to approach real-life situations like vacations, barbecues, and late-night cravings with balance. You'll learn actionable mindset shifts that support long-term wellness, without guilt or rigidity. Jared and Jenn explore the emotional and behavioral side of nutrition, helping you align your choices with your goals—while still enjoying the occasional treat.Additional Information:Salad with a Side of Fries - websiteSalad with a Side of Fries - podcastJenn Trepeck - InstagramVisit the podcast website here: VitalityRadio.comYou can follow @vitalitynutritionbountiful and @vitalityradio on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.

Taste Radio
Own & Infer – Behind The Scenes Of A ‘Perfect' Brand Refresh

Taste Radio

Play Episode Listen Later May 9, 2025 35:57


After a challenging 2024, Lemon Perfect knew it was time for a bold reset. Founder Yanni Hufnagel led the charge with a reengineered bottle and improved formula, but the brand's comeback wouldn't be complete without a new look. Enter Paula Grant and creative studio Suite9C, tasked with developing a daring visual identity refresh. This is the story of how a brand turned setback into spotlight. Also in this episode: the hosts unpack Guayaki's unprecedented rebrand to Yerba Madre and what it means for the category-defining brand. They also dive into Gopuff's new GoXL product and whether “value” is shaping up to be a defining theme of 2025. Show notes: 0:45: All Rain, All Rain, All Rain. A Dead Rabbit, A Great Thing. Madre Musing. XLerated Delivery. – Where's that Texas heat? The hosts encounter a rainy, gloomy Austin, but at least The Dead Rabbit delivers on every front. Prior to Taste Radio's meetup later in the day, they discuss Guayaki's rebrand to Yerba Madre and why they're excited to hear from Ghost co-founder Dan Lourenco at BevNET Live. John professes his love for Gopuff, but is he excited about the prospect of buying 12 rolls of toilet paper from the delivery platform? Ray feels left out of a meeting with an Austin-based founder of chai drinks. 12:55: Paula Grant, Founder, Suite9C & Yanni Hufnagel, Founder, Lemon Perfect – Paula chats about Taste Radio's NYC meetup and stealthy afterparty, before Yanni talks about how Lemon's Perfect's product quality issues spurred the company's refreshed formulation and decision to pursue a brand refresh. Paula Paula explains why she rejects the traditional “agency vs. founder” model, instead favoring deeply collaborative, in-the-room design processes. Yanni, a self-described detail obsessive, talks about their intensely collaborative design process, from aligning on visual simplicity to debating tiny but crucial details, like color balance, label hierarchy, and shelf visibility. Paula emphasizes the importance of powerful design that is about aesthetics, storytelling, brand trust, and commercial performance. They both discuss how the refreshed identity positions Lemon Perfect for future innovation and category expansion. Brands in this episode: Yerba Madre, Ghost, Uncrustables, Chobani, Kimbala, Lemon Perfect, Vitaminwater, BodyArmor

Taste Radio
Elevator Talk: Joon, Scobucha, Hey!Hunger, Jozo, Fable Fish Co.

Taste Radio

Play Episode Listen Later May 8, 2025 64:08


The latest episode of Elevator Talk features leaders from Joon, Scobucha, Hey!Hunger, Jozo and Fable Fish Co. Watch founders and CEOs introduce their brands and provide a recap of recent news and updates. This week's special co-host is Eleanor Hayden, the founder & CEO of Hayden Consultancy, who shared her thoughts, questions and feedback with the participants. She is joined by Ray Latif, the editor and producer of the Taste Radio podcast. Founders and CEOs of early stage food or beverage brands are invited to join future shows to pitch their products, discuss recent news and get feedback from industry experts. It is free to participate and interviews will be conducted remotely. Apply for a future episode of Elevator Talk.

Taste Radio
It's Kind Of Wild, But Katie Lee Biegel Is Changing The Way We Drink

Taste Radio

Play Episode Listen Later May 6, 2025 18:34


What happens when a celebrated food personality brings her passion for clean eating to the wine aisle – and helps launch a brand that's redefining what's in your glass? Katie Lee Biegel, the bestselling author, Food Network celebrity and co-founder of Kind of Wild wines, discusses her journey into the organic wine business and how she's building a purpose-driven brand rooted in sustainability, transparency, and clean ingredients.  Launched in 2021 by brothers Jordan & Adam Sager, Kind of Wild markets certified organic, zero-sugar, vegan-friendly wines with no harmful additives, and a growing portfolio of varietals from around the world. Katie joined the company as a co-founder in 2023. Within our conversation, Katie opens up about the challenges and evolution of the food and beverage industry over the last two decades, including the rise of social media and the changing role of food influencers. From grassroots wine tastings to strategic distribution through Southern Glazer's, she outlines how Kind of Wild is balancing digital engagement with real-world connection to scale its reach and stay close to its consumers. Show notes: 0:25: Katie Lee Biegel, Co-Founder, Kind Of Wild – On location at the Nassau Paradise Island Wine & Food Festival in The Bahamas, Katie Lee Biegel shares her journey from West Virginia comfort food to co-owning Kind of Wild. She discusses her approach to menu curation, emphasizing intentional wine pairings, and how she blended her love for Southern cooking blends with island-inspired ingredients for a dinner at the festival. Katie reflects on her move into the wine space in 2023, driven by a desire for organic, additive-free wines after personal struggles with wine hangovers. Katie also talks about the evolving food media landscape, why in-person connections are key to building a loyal community and why retail is the key to accessibility. Brands in this episode: Kind of Wild

Huberman Lab
How to Improve Your Vitality & Heal From Disease | Dr. Mark Hyman

Huberman Lab

Play Episode Listen Later Apr 14, 2025 162:20


My guest is Dr. Mark Hyman, M.D., a physician and world leader in the field of functional medicine. We discuss a systems-based framework for diagnosing and treating the root causes of disease, rather than simply managing symptoms. We also cover cutting-edge health and longevity tools such as peptides, NAD/NMN, exosomes, proactive blood testing and cancer screening, as well as nutrition, supplementation, detoxification, and strategies for addressing specific diseases and health challenges. This discussion will benefit anyone seeking to improve their vitality or combat specific health concerns. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Joovv: https://joovv.com/huberman Eight Sleep: https://eightsleep.com/huberman Function: https://functionhealth.com/huberman ROKA: https://roka.com/huberman Timestamps 00:00:00 Dr. Mark Hyman 00:01:48 Functional Medicine, Chronic Fatigue Syndrome, Mercury; Systems Medicine 00:08:51 Metabolic Psychiatry; Medicine, Creating Health vs Treating Disease 00:12:19 Sponsors: Joovv & Eight Sleep 00:15:06 Wholistic View of Body, Root Causes 00:19:48 Medicine & Research; “Exposome”, Impediments & Ingredients for Health, Whole Foods 00:26:30 Seed Oils, Starch & Sugar, Ultra-Processed Foods; Obesity Rise 00:36:27 Sponsors: Function & ROKA 00:40:05 Tool: Ingredients for Health, Personalization; Multimodal Approach 00:46:25 Essential Supplements, Omega-3s, Vitamin D3, Multivitamin, Iodine, Methylated B12 00:56:54 Supplements & Traditional Medicine; Limited Budget & Nutrition 01:02:54 Air, Tool: Air Filters; Tap Water Filter; Tool: Health, Expense & Whole Foods 01:09:03 Food Industrialization, Processed Foods 01:14:23 Sponsor: AG1 01:16:18 Declining American Health & Nutrition, Politics, MAHA 01:26:03 Toxins, Food Additives, Generally Recognized As Safe (GRAS) 01:29:25 SNAP Program & Soda, Food Industry & Lobbying 01:36:58 Big Food, Company Consolidation, Nutrition Labels 01:44:21 GLP-1 Agonists, Doses, Risks; Food as Medicine, Ketogenic Diet 01:51:29 Cancer, Diets & Alcohol 01:54:03 Blood Markers, ApoB, Cholesterol, Tool: Test Don't Guess, Individualization 02:02:54 Mercury; Tool: Detoxification, Sulforaphane, N-Acetylcysteine (NAC) 02:04:56 Endocrine Disrupting Chemicals, Fertility, Tool: Hormone Panels; Heavy Metals 02:11:36 Upregulate Detox Pathways, Gut Cleanse, Tools: Cilantro Juice, Fiber 02:17:08 Peptides, PT-141 (Vyleesi), BPC-157, Thymosin Alpha-1; Risks, Cycling 02:22:03 Cancer Screening, Data & Personalized Health; Alzheimer's Disease 02:30:45 Longevity Switches, NAD, NMN; Exosomes, Stem Cells 02:39:50 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter Disclaimer & Disclosures