Podcasts about Food industry

Join new co-hosts of The Big Debate series Sophie Gregory and Ally Hunter Blair in the very first episode of "Meet the Farmers: The Big Debate." Dive into discussions on sustainability, the impact of climate change on farming, and the quirky issue of 'snail farming' in Westminster. Sophie and Ally reflect on how the farming community is adapting to new challenges and opportunities, with insights into the role of technology and sustainability in shaping the future of agriculture. Tune in for engaging stories, opinions, and a touch of humour as Sophie and Ally explore the evolving landscape of farming. Episode will be out every fortnight. 

The food stamp program is a way for Pepsico and the Coca-Cola company to legally rip off the taxpayers.Original article: https://mises.org/mises-wire/how-food-industry-lobbyists-keep-food-stamp-gravy-train-going

The food stamp program is a way for PepsiCo and the Coca-Cola company to legally rip off the taxpayers.Original article: https://mises.org/mises-wire/how-food-industry-lobbyists-keep-food-stamp-gravy-train-going

We kick off this episode with Amy and Nyree's trip down memory lane, all the way back to hypnobirthing class and WhatsApp business masterminds. That instant “skip the small talk and go straight to heavy breathing” connection is the foundation for a raw, open conversation on why the food industry's old rules aren't working — especially for working parents.Nyree opens up about her slow-burn realisation that work rules—full-time as default, “competitive” salary secrecy, presenteeism—aren't natural laws. In fact, many were dreamed up by power holders decades ago and still weigh us down like an invisible rucksack. She talks about Jack and Grace's bold approach: making part-time the standard, pushing radical flexibility, and refusing to pretend everyone fits the mould. But breaking the rules isn't just about rebellion—it's about rewriting them for real people, not just the status quo.The conversation gets honest about why so many of us—especially women and parents—feel like we're failing when the system is stacked against us. Amy and Nyree discuss how lockdown forced change, and why so many food businesses are sliding right back to the old inflexible ways. They cover the traps of “unlimited holiday” policies and the bittersweet reality that sometimes you have to live (not just write) new rules. Nyree's campaign for salary transparency, #SayThePay, gets a spotlight, and listeners are challenged to notice absurd workplace rules, shift what they can, and model bold boundaries for others—because small changes can make a big difference.Whether you run a team, work on a factory floor, or you're just exhausted by the pressure to “fit in,” this episode serves up real talk and practical encouragement.  Timestamps 00:00:11 Amy welcomes listeners and introduces Nyree.00:02:22 Focus on breaking rules at work and Nyree's passion for rewriting the playbook for working parents.00:03:27 Discussion on flipping job norms—part-time as default, questioning 37.5-hour rule, and how invisible workplace “microplastics” shape us.00:06:14 Nyree's personal shift: realising it wasn't her failing, but systemic work rules, and discusses the power of talking to others.00:07:13 Lockdown as a leveller—closing gaps in flexible working and shifting professionalism.00:08:10 Jack and Grace's remote-first team, co-working spaces, and individualised flexibility.00:09:10 When rule-breaking throws people—why some crave rules and how good rules can help, but “old-school” rules need challenging.00:09:52 Experiments with unlimited holiday—why it didn't work, and the importance of enforcing breaks.00:11:18 Cultural challenges of walking the talk—Nyree's struggle with guilt even in her own rule-breaking business.00:14:40 Coaching insights: dropping the “baggage rucksack” and letting go of workplace conditioning.00:16:21 Salary transparency campaign: #SayThePay—why “competitive salary” is bonkers, and how hiding pay increases inequality.00:19:01 Takeaways for listeners: It's not you, it's the system. Small acts can challenge workplace norms; start where you are.00:21:52 Modelling boundaries at work, being visible about parenting needs, and the radical power of honesty.00:23:54 Perspective on generational shifts—Gen Z, talent strategy, and why food retail and manufacturing must change to attract the best.00:24:15 Example from the police—structural change is possible everywhere, if there's leadership will.00:25:33 Plug for Jack and Grace—purpose-driven comms for organisations doing good, recent British Tomato Fortnight campaign.00:26:41 Reflection on walking the talk and the ongoing work of living your company values. Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod“Say the pay” video: https://www.jackandgrace.co.uk/saythepay/You can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/

The hosts unpack curated snack boxes featuring innovative products from emerging food and beverage brands – from sourdough bites and zaatar crackers to whiskey pecans and candied pistachios. They also share insights on how founders can save big and stand out at BevNET's upcoming events in L.A. Show notes: 0:25: Back Home, Back To L.A. Register, Attend, Win. Here And Now. Hot Dog Chips & Urban Shakes. – John Craven chats about his recent travels and highlights the memorable Taste Radio London meetup. The hosts discuss the upcoming BevNET Live, NOSH Live, and Brewbound Live events in December and encourage listeners to register early for discounted tickets and to take advantage of structured networking opportunities and one-on-one meetings with investors, retailers, and entrepreneurs. The hosts also promote the New Beverage Showdown competition, urging emerging beverage founders to apply before October 31 for a chance to showcase their brands to industry leaders. Later, they sample and discuss curated products from the online marketplace Here Here Market, highlighting brands including Unbothered Foods, Live Loud Foods, and Nat's Nuts while noting which might succeed in wider distribution. The team also reviews innovative products such as Urban Remedy's protein shakes and Maizly's corn milk, discussing alt-milk trends and sustainability, and Superlova!'s Dan Dan Sauce, which will be featured on an upcoming Elevator Talk episode. Finally, they invite nominations for the Best of 2025 Awards, recognizing excellence and innovation across the food, beverage, and beer industries. Brands in this episode: Unbothered Foods, Share Crackers, Live Loud Foods, All Together Now, Nat's Nuts, Inizio Italian Specialty Meats, Cellar Door Artisan Preserves, Local Style, Urban Remedy, Maizly, Supernova!, Health-Ade, Poppi, Liquid Death

Rebel Foods disrupted India’s dining landscape by proving that you don’t need high streets to build high-value brands. From Faasos and Behrouz Biryani to Oven Story and Sweet Truth, it runs 20-plus brands across 10 countries — all powered by tech, not tables. In this episode of The Morning Brief, Co-founder and Group CEO Jaydeep Barman tells Anirban Chowdhury how the company transformed kitchens into a scalable platform for global restaurant brands.He opens up on the company’s origin story, its no-CV culture, cold-emailing Sequoia for funding, using data and automation in every kitchen, and why slow scaling beats fast burnout.Listen in: You can follow Anirban Chowdhury on his social media: Twitter and LinkedinListen to Corner Office Conversation our new show:: Corner Office Conversation with Pawan Goenka, Chairman, IN-SPACe, Corner Office Conversation with The New Leaders of Indian Pharma and much more. Check out other interesting episodes from the host like: Why Is India Still Buying Russian Oil?, How AI is Rewriting Cinema Part 2, Trump vs Harvard: India Impact, Of Dragons and Elephants: Modi–Xi in Focus and much more.See omnystudio.com/listener for privacy information.

Reforming SNAP. The Supplemental Nutrition Assistance Program—formerly known as food stamps—is designed to address nutritional gaps for economically disadvantaged Americans. But critics argue that SNAP's lack of selectivity when it comes to ultra-processed foods stokes the current epidemic of obesity and metabolic disorders. Nutritionist Carolina Schneider, MS, RD, joins us to discuss an opportunity to reform SNAP. She makes the case for emphasizing fresh, minimally processed food as eligible for purchase under SNAP. Also, she urges inclusion of vitamin D under SNAP benefits because of the pervasiveness of vitamin D deficiency, especially among SNAP recipients. Check out a hub for citizen activism at www.All4VitaminD.org. In Part 2, we shift to consideration of plant-based diets: What are their advantages, and what are potential pitfalls? 

Dr. Hoffman continues his conversation with Carolina Schneider, MS, RD.

George Howell may have sold his company to Starbucks — but he never sold out. A pioneer of the specialty coffee movement, George began his journey in 1975 with the founding of The Coffee Connection, a beloved Boston-based chain that helped redefine what American coffee could be. Nearly two decades later, Starbucks acquired the company – but George wasn't finished. In 2012, he re-entered the retail scene with George Howell Coffee, a brand rooted in his unwavering commitment to quality, transparency, and education. In this episode, George shares how his dual passions for art and exceptional coffee sparked a revolution in café culture, long before Starbucks became a household name. From modest beginnings to becoming a global advocate for farmers and flavor integrity, George has always played the long game, prioritizing substance over trend. He reveals the untold story behind the drink that evolved into the Frappuccino, why so many cafés miss the mark on customer experience, his unapologetic stance on flavored coffee, and why black coffee should be as revered as fine wine. Show notes: 0:25: Interview: George Howell, Founder, George Howell Coffee – After Ray makes an awkward admission, George opens up about the origins of his lifelong passion for coffee, tracing it back to his early days in the art world, where he represented Indigenous Mexican artists. This path eventually led him to open his first café in the 1970s. He clears up a common misconception – that he invented the Frappuccino – explaining instead how the beverage fit into Starbucks's acquisition of his company. Throughout the conversation, George emphasizes the core values that have guided his career: exceptional customer service, employee well-being, and direct, lasting relationships with coffee farmers, many of whom he still visits regularly, even in his 80s. He highlights one of the most significant innovations in his career: freezing beans to preserve their freshness, a method he believes has revolutionized coffee quality. George also discusses the recent redesign of George Howell Coffee's packaging, aimed at better educating customers about origin, processing, and flavor. For him, success isn't measured by profit, but by the ability to share knowledge and elevate understanding. The conversation ends on a light note, with Ray suggesting a new way to order a simple black coffee. Brands in this episode: George Howell Coffee, Starbucks

In this special episode, recorded live at the Prosper Forum, the Hospitality Hangout shines a light on how hospitality leaders are tackling childhood hunger. Featuring Anne Filipic, CEO of Share Our Strength and leader of the No Kid Hungry campaign, along with industry experts Scott Boatwright of Chipotle, Noah Glass of Olo, and Kelly Esten of Toast, we explore the C.E.O. Pledge to End Summer Hunger. This initiative has expanded meal access from just 3 million to nearly 19 million children nationwide, showcasing how public-private partnerships are pivotal in combating food insecurity. We discuss the creativity of restaurant brands in fundraising and awareness, emphasizing how small actions—from rounding up at checkout to volunteering—can make a massive impact. Discover how tech-driven solutions and community engagement are building a stronger, more equitable America, reinforcing the message that we can't have a strong country with weak children. Tune in for hospitality stories and insider insights on making a difference in our communities! Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

From teenage cake-decorating dreams to director-level influence in UK food retail, Gail Paddy's story is proof that passion and perseverance can pave even the most unexpected career paths. Amy and Gail kick off with the early days—how a love for food (and some bold moves at 15) led Gail into food science and retail, despite the lack of clear opportunities.Their chat highlights just how much breadth exists in food retail; Gail shares how cycling through departments like commercial, marketing, and product development built her expertise, gave her empathy for other teams, and set her up for leadership.Amy and Gail don't shy away from the realities: retail is fast, full-on, and sometimes overwhelming—not just for those inside it, but for manufacturers and suppliers on the outside looking in. But what gets you through? According to Gail, it's a strong sense of camaraderie, embracing change, grounding innovation in customer insight (not just “big ideas”), and, yes, learning to ask for help or make life easier (hello, cleaner and ironing service hacks!).Gail gets real about the challenges of being a female leader, raising a family, and ditching the guilt that comes with “dropping a ball”—pointing out that it's all about focusing on what matters in the moment, not chasing perfection. She also candidly discusses her shift from the corporate world into consultancy and coaching, revealing how the best leaders aren't those with all the answers, but those who ask the right questions and stay open to challenge.Whether you're a retail insider, a supplier trying to understand the madness, or someone considering a leap into food, this episode is a goldmine of practical advice, myth-busting, and encouragement to be bold, ask for what you need, and never be afraid to reach out for a chat (retail directors aren't as scary as you think!).Timestamps[00:00:00] Gail shares her philosophy: everyone has the answers inside them, it's about asking the right questions[00:01:43] How Gail's food career truly began—pursuing passion over a mapped-out plan[00:04:54] Early retail lessons, the value of cross-functional moves, and the realities of commercial decision making[00:08:32] Why commercial grounding matters—even the best ideas need to make business sense[00:10:46] Senior leadership, supplier perceptions, and the shift away from “director as god” thinking[00:15:07] Balancing leadership and parenting: the myth of having it all, partner teamwork, and letting go of guilt[00:23:34] Outsource what you can: saving time, energy, and mental health[00:24:35] What suppliers don't always see: the chaos and rapid-fire decision making of retail[00:27:41] Launching a product in 10 days: agile ways of working and teamwork in retail[00:29:00] Why retail (and the food industry) is a brilliant but “love-it-or-hate-it” career[00:31:29] Transitioning from retail director to consultant, coach, and mentor—finding joy in giving back[00:35:05] Flexibility, giving back to the industry, and seeing the positive impacts of coaching[00:37:09] What's next for Gail: consulting, coaching, Fearless Foodies collaboration, and staying open to new opportunities[00:39:21] Wrapping up: connecting with Gail, key takeaways, and a reminder that even retail directors are only huma Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/

Food Fight: How The Global Food Industry's Greed Is Killing Humanity Nutrition expert Stuart Gillespie has spent decades uncovering how the same system that causes hunger also fuels obesity – the global food industry. His research exposes how corporations have turned food into a commodity, prioritizing profit over health while hiding behind aid programs and misleading science. Gillespie breaks down the global food system's strategy that maximizes profit while putting humanity as risk. Burning Point: Why Aren't Workers Protected From Extreme Heat? As extreme heat becomes more common across America, outdoor and factory workers face deadly risks on the job. Despite numerous heat-related deaths each year, safety standards remain inconsistent and vary widely between states. Advocates are now pushing for nationwide regulations to guarantee every worker access to shade, water, rest, and the right to speak up without fear of retaliation. Learn more about your ad choices. Visit megaphone.fm/adchoices

Nutrition expert Stuart Gillespie has spent decades uncovering how the same system that causes hunger also fuels obesity – the global food industry. His research exposes how corporations have turned food into a commodity, prioritizing profit over health while hiding behind aid programs and misleading science. Gillespie breaks down the global food system's strategy that maximizes profit while putting humanity as risk. Learn more about your ad choices. Visit megaphone.fm/adchoices

Is Target about to normalize THC drinks? The team unpacks a potentially game-changing move by the retail giant, and what it could mean for the future of cannabis beverages. They unpack the regulatory roadblocks and why the move might be a tipping point. Plus, why PepsiCo is calling fiber “the next protein,” and a look at fresh CPG innovations, including a surprisingly convenient twist on tomato paste. Show notes: 0:25: Back-To-Back. All Day, Anytime. Target's New High. Why Fi? A Tizz, A Daze, And A Gem. – Melissa is back in John's usual seat, and Jacqui has some hard seltzers for the morning (and afternoon and evening). The hosts weigh in on whether this could mark a tipping point for the category, while also unpacking the complex landscape of state-by-state cannabis regulations and the continued lack of federal clarity. The team then explores the emerging trend of fiber as a key health ingredient, with PepsiCo identifying it as “the next protein.” They also run through a lineup of standout new products, including low-ABV and rum-based seltzers, the nostalgic-meets-modern Tizz sodas, Everydaze drink pouches, and an innovative entry into pantry convenience: single-serve tomato paste packets. Melissa mentions Allyvium, a GLP-1 support drink. Ray previews BevNET's upcoming trifecta of industry events in Los Angeles – NOSH Live, BevNET Live, and Brewbound Live – touting the invaluable networking opportunities with CPG leaders across the food, beverage, and beer categories. Brands in this episode: All Dia, Anytime, Trail Magic, Gigli, Birdie, Stigma, Indeed, Surly, Cann, Hi Seltzer, Wynk, Find Wunder, Senorita, Wyld, Shift, Downshift, Cantrip, Uncle Skunks, Rumblers, Everydaze, Tizz, Tip Top Cocktails, Sweety, Allyvium

Full shownotes, transcript and resources here: https://soundbitesrd.com/296                   Are processed foods truly undermining our health, or are they an essential part of a safe, nutritious, and affordable food supply? Should the way we classify foods based on processing outweigh decades of national dietary guidelines—or are these systems flawed from the start? And what happens to public health policy when decisions hinge on classifications that may not be scientifically sound? Tune in to this episode to learn more about: ·       how UPFs are defined ·       the NOVA classification system ·       how much of our diet is UPF ·       benefits of UPFs in the diet ·       how and why the current public discourse on UPFs is “superficial” ·       growing global distrust of science ·       how the food industry is responding to criticisms around UPFs ·       actions the food industry has taken to improve products ·       how the food industry gains insights into consumer preferences ·       the roles and responsibilities of food companies to educate and inform consumers ·       collaboration between the food industry and policymakers ·       what the future of UPFs might look like ·       resources for more information 

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from All Día, Grisly's Cosmic, Sipli, Olia and Birdie. In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host is Andrew Guard, the founder of Right Coast Brands. He offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders. Apply now to be featured in an upcoming episode.

We kick off with Amy and Danny catching up and quickly getting to the crux: what does it really mean to be authentic at work, and why does the word so often make us cringe? The pair agree there's a fine line between honesty and TMI, and dives into why being “yourself” never means dropping professionalism or using authenticity as an excuse for poor behaviour.Danny reveals the internal conflict of trying to fit into extremely corporate cultures and the valuable lesson he learned when he realised some environments just aren't made for everyone—and that's okay. Instead, finding (or shaping) spaces where you can genuinely be yourself leads to better leadership, better relationships, and, not surprisingly, better results.Amy opens up about her own struggles, from the exhaustion of keeping up a façade in high-pressure roles to the pivotal moment she decided to lead with openness about her own mental health challenges. Realness, the hosts agree, is contagious—it empowers teams to show up honestly and builds deep trust that is foundational in the food industry. The episode is laced with witty banter, memorable one-liners (“If your whole self is a dick, don't bring it to work”), and actionable takeaways for anyone aspiring to lead with integrity, vulnerability, and impact.Whether you work on the factory floor, the boardroom, or somewhere in between, expect a refreshing, practical exploration of being true to yourself at work—without losing sight of boundaries and professionalism. Timestamps00:00:00 — Amy and Danny kick off the episode; quick intros and call-back to their earlier chat.00:02:00 — Why “authenticity” gets a bad rap; setting the real agenda for “being yourself.”00:04:27 — Where the “bring your whole self to work” mantra goes wrong (and how to set healthy boundaries).00:05:13 — Oversharing at work—why it trips people up, especially moving into leadership roles.00:10:02 — The value of being proud of where you've come from; how background shapes strong leadership.00:13:32 — Danny's story: Not fitting into a hyper-corporate culture, and why he decided that's okay.00:18:15 — Navigating big companies vs. running your own show; honesty about why some workplaces aren't the right fit.00:20:42 — Amy's story: Dropping the armour after burnout and how realness built stronger team bonds.00:22:58 — Creating psychological safety: Why vulnerability from leaders matters.00:25:38 — When hiding mistakes (instead of owning them) can create real food safety risks.00:26:01 — Why “being wrong” and giving your team a real voice is the magic sauce of good leadership.00:28:24 — Re-capping the real meaning of authenticity—a blend of values, vulnerability, and professionalism.00:30:10 — Knowing when a place isn't for you; final takeaways on protecting energy and finding your fit.Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/

These "toxic foods" are one of the biggest hidden threats to your health and most people are eating them every single day without realizing it. These cheap industrial foods are marketed as “healthy,” but the truth is they damage your cells, drive inflammation, and speed up aging. In this video, I'm exposing the dark history behind how they ended up in our food system, why regulators don't protect you, and the toxic process used to make them.I'll also show you what to cook with instead so you can lower inflammation, protect your brain, and get back the vitality the food industry has been stealing from you. If you care about longevity, energy, and real health, not marketing lies, this is one video you don't want to miss.Chapters:0:00 – Introduction0:50 – What They Don't Tell You About This2:40 – How Healthy Fats Become Toxic Poisons3:40 – The Food Industry's Biggest Switch5:37 – #1: The Everyday Additive That Wrecks Your Brain6:51 – #2: The Snack Food Staple That Fuels Inflammation7:55 – #3: The “Healthy” Oil Used in Engines8:57 – #4: The Candle Wax That Became Food9:40 – #5: The Cooking Oil That Ages You Faster10:23 – #6: The Gasoline Replacement You're Eating11:01 – #7: The Wine Waste Product in Your Pantry12:19 – Bonus: The One Contaminated with Heavy Metals13:59 – How To Protect Yourself & Choose Real Fats15:36 – Final Warning: The Food System Is Rigged_______Connect with Dave Asprey!Website: https://daveasprey.comTikTok: https://www.tiktok.com/@daveaspreyofficialInstagram: https://www.instagram.com/dave.asprey/Facebook: https://www.facebook.com/Daveaspreyofficial/X: https://x.com/daveaspreyYouTube: https://www.youtube.com/c/daveaspreybprThe Human Upgrade Podcast: https://www.instagram.com/TheHumanUpgradePodcast/ https://m.facebook.com/Thehumanupgrade/Danger Coffee: https://dangercoffee.com/DAVE15Dave Asprey's BEYOND Conference: https://beyondconference.com/Dave Asprey's New Book - Heavily Meditated: https://daveasprey.com/heavily-meditated/Dave's favorite supplements: https://www.shopsuppgradelabs.com/discount/DAVE15Upgrade Collective: https://www.ourupgradecollective.comUpgrade Labs: https://upgradelabs.com40 Years of Zen: https://40yearsofzen.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In a category flooded with fast-followers and flashy branding, Straightaway Cocktails is taking a radically different path: embracing the hard way. In this episode, founder and CEO Cy Cain reveals how the Portland-based brand is carving out a distinct space in the booming ready-to-drink category by prioritizing bar-quality cocktails crafted from in-house ingredients and held to uncompromising standards. Cy outlines a strategy rooted in deliberate, thoughtful growth rather than chasing viral trends. He dives into the brand's innovative approach to creative R&D, leveraging limited releases and direct-to-consumer exclusives to experiment boldly and gather insights that shape future core offerings.  He also highlights how investments in in-house production, B Corp certification and sustainability efforts, alongside strategic partnerships with Costco, Alaska Airlines and Shake Shack, demonstrate that a patient, craft-centric mindset and a strong brand identity can make a powerful impact in even the most crowded markets. Show notes: 0:25: Interview: Cy Cain, Founder & CEO, Straightaway Cocktails – Just hours before Taste Radio's San Francisco meetup, Cy joins Ray Latif to share highlights from Straightaway's latest cocktail lineup, including the French 77, Pickle Tini, and Golden Negroni. He underscores the brand's North Star: unwavering product quality, rooted in a deep love of cocktail culture. Cy reflects on the evolution of the RTD category and credits Straightaway's success to its focus on excellence and deliberate, sustainable growth. Strategic partnerships with Alaska Airlines and Breeze Airways have boosted exposure, while support from regional retailers and Costco has added traction and credibility. Comparing innovation to Formula 1, Cy describes it as a proving ground for bold ideas. Straightaway's mission, he says, isn't shaped by exits or investors, but by craft, storytelling, and elevating cocktail experiences. From farm-to-glass sourcing to using local ingredients – like fir needles from near Cy's childhood home – the brand stays true to its values of authenticity, sustainability, and craftsmanship. Inspired by lifestyle brands like Patagonia and Shinola, Cy emphasizes values-driven partnerships, such as a test collaboration with Shake Shack. He also shares excitement over the brand's growing recognition in top spirits competitions, including a potential Triple Crown win. Brands in this episode: Straightaway Cocktails, Stumptown Coffee, Smith Tea, Jacobsen Salt Co.

On this episode of Food Allergy Talk, I welcome Amy Graves, author of The Hidden Consumer: Uncovering the power of health-conscious buyers. Amy is allergic to mold, grass, birch, pet dander... as well as foods, including both corn and soy.When discovering her allergies she was living in MN but due to not being able to buy food in grocery stores had to move to CA.Her journey of discovering her allergies was complicated. At the time corn was not tested for and she had to figure it out on her own for over 2 years. Today we are going to learn about Amy's story, and how her journey with food allergies let to her book, The Hidden Consumer: Uncovering the Power of Health-Conscious Buyers.Amy's Bio:Amy Graves is a passionate advocate for health-conscious consumers and the founder of Hidden Consumers Consulting. After discovering her own severe sensitivities and allergies, Amy embarked on a journey to understand the hidden challenges faced by those with similar health concerns. With a background in marketing and a commitment to education, she has become a leading voice for consumers seeking safe and clean products. Through her work, Amy helps brands better understand and meet the needs of this influential demographic, empowering them to create safer, more inclusive products that resonate with today's health-savvy shoppers. Her book, The Hidden Consumer: Uncovering the Power of Health-Conscious Buyers, is available wherever books are sold!Links:Amy's Website: https://hiddenconsumersconsulting.com/Book Website with Retail Links: https://thehiddenconsumer.com/other-places-to-purchaseJoin My Private Facebook Group to connect, support and share: https://www.facebook.com/groups/FoodAllergyPI/Read My Articles on WebMD: https://blogs.webmd.com/food-allergies/lisa-horneThe Everything Nut Allergy Cookbook: https://www.simonandschuster.com/authors/Lisa-Horne/190009636The Food Allergy Talk Podcast: https://foodallergypi.com/the-food-allergy-talk-podcast/Food Allergy P.I. Blog: https://foodallergypi.comX: @foodallergypi & @fatalkpodcastInstagram: https://www.instagram.com/foodallergypi/ and https://www.instagram.com/foodallergytalk/ TikTok: https://www.tiktok.com/@foodallergypiEmail: foodallergypi@gmail.com

With the return of the Trump Administration, the United States Immigration and Customs Enforcement, also known as ICE, raids are being conducted throughout the country. Lori Flores, author of Awaiting Their Feast: Latinx Food Workers and Activism from World War II to Covid-19, discusses the impact of these raids on food production.

Fresh off an exhilarating meetup in London, the team shines a spotlight on the standout brands that captivated attendees at the event. They delve into how fiber-forward brands are reshaping their categories and why Gen X might be your brand's unexpected secret weapon. This episode also revisits insightful interviews from Taste Radio's San Diego meetup, featuring Sol-ti CCO Shawn Hamilton and visionary founders behind Recoup, Innerbloom, Hydr8, Erva Brew Co., and Lixir. Show notes: 0:25: British Debrief. Nom News. Big Candy Revamp. X's & $'s. Fiber FTW. ‘Key' Crisps. – The hosts reflect on their recent London meetup, highlighting standout interviews with Olivia Ferdi of Trip, Kathryn Bricken of Doughlicious, and Olly Dixon of Something & Nothing. They also shine a spotlight on attendees Veronique Mbida, founder of Bantu Chocolate, and Fan Yang of Other Foods, whose interview with Mike featured a hilarious outtake. Melissa previews upcoming educational content and community resources launching on Nombase, while the hosts encourage listeners to attend BevNET's upcoming events in L.A., sharing personal stories of meaningful connections and business breakthroughs from past shows. The conversation also turns to new data revealing Gen X as the leading force in CPG purchasing power, underscoring the importance of engaging older demographics. Finally, the hosts introduce a wave of innovative, better-for-you snacks, from a "gigantic" brand revamp and playfully "dirty" chocolate to bold, zesty chips and beyond. 30:43: Interviews from Taste Radio's San Diego Meetup – Held at BevNET's West Coast office, our lineup includes a conversation with Shawn Hamilton, Chief Commercial Officer of Sol-ti, who detailed how the wellness and juice shot brand scaled from a Southern California startup into a national powerhouse with products in over 15,000 retail locations and sold nationally at Starbucks. We also speak with the founders of several exciting emerging brands, including Erva Brew Co., a fresh take on yerba mate; Innerbloom, a startup crafting kanna-based tonics for mood and focus; Hydr8, a mission-driven water brand supporting veterans; Lua Coffee, which markets Vietnamese-style coffee infused with MCT oil; Birdie, a new sparkling tea brand with standout branding; Recoup, a brand of gut-healthy hydration drinks and a past winner of BevNET's New Beverage Showdown; and Lixir, a brand reimagining mead for the modern drinker. Brands in this episode: Sol-ti, Trip, Doughlicious, Something & Nothing, Orangina, Other Foods, Bantu Chocolate, Terranean, Halfday, Gigantic Candy, Dirty Gut, Royo Bread, Zesty Z, Yaza, Huel, TruBar, Keya's, Recoup, Innerbloom, Hydr8, Erva Brew Co., Lixir, Lua Coffee, Birdie

What kind of founder drives a U-Haul full of perishable product through the desert at 3 A.M.… and calls it progress? That's the kind of relentless, purpose-driven hustle behind Forager Project, the plant-based food and beverage company reshaping what dairy-free can taste and feel like. In this episode, co-founders Stephen Williamson and JC Hanley open up about the mission-fueled (and occasionally messy) evolution of their brand, from cold-pressed juice to cashew-based yogurts and creamers that compete head-on with dairy. They discuss what it really takes to build a standout CPG brand in saturated categories, why “project” is still part of their name, and how lessons from prior businesses and discontinued product lines have shaped their approach. They also explain why they walked away from juice, how they knew yogurt was the future, what it means to innovate with both a moral compass and a culinary one and how they define success. Show notes: 0:25: Interview: Stephen Williamson & JC Hanley, Co-Founders, Forager Project – In a conversation hosted at Forager Project's office in San Francisco, Stephen and JC discuss how the brand was created by a desire to create clean, minimally processed, plant-based foods and how “project” reflects their ethos of exploration and ongoing improvement. The founders recount their early days launching Forager Project in 2013, initially inspired by the ultra-premium juice space before pivoting – what they describe as “foraging” – into new categories. They explain how they began fermenting plant-based ingredients, particularly cashews, to create plant-based yogurts, and have since expanded into Greek-style yogurts and creamers. Stephen and JC emphasize an innovation philosophy rooted in clean, organic ingredients, including vegetables, nuts, seeds and ancient grains, and talk about the grit and craziness required to build a mission-driven company. They note how – despite challenges like tariffs, competition, and changing categories – they've remained focused on their mission: to help replace animal dairy with plant-based alternatives. They close with a broader reflection on success and staying true to their values. Brands in this episode: Forager Project, Odwalla, Blueprint Juice, Evolution Fresh, Starbucks, Suja, Coca-Cola, Stonyfield Farm

On today's episode of The Therapy Crouch, Abbey and Peter are joined by the legendary father-son duo Larry and George Lamb. Larry, beloved for his iconic role as Mick Shipman in Gavin & Stacey, and George, a broadcaster turned passionate farmer and businessman, bring stories full of humour, heart, and honesty.From behind-the-scenes memories of Gavin & Stacey to George's mission to transform farming with Wildfarmed, the pair open up about their family bond, work, and lessons learned along the way. Expect tales of fame, hangovers, goats in the desert, and even Larry's reignited passion for poetry. In true Therapy Crouch fashion, there are laughs, chaos, and surprisingly deep moments you won't want to miss.00:29 – Abbey & Peter kick things off with Ross's return04:14 – Weekend hangovers and family shenanigans08:13 – Abbey reveals horse rescue plans09:27 – Funniest “your mum” insults in Spanish13:12 – “Fake Fanta” and laughing fits16:24 – Guests Larry & George Lamb introduced18:32 – Dishwasher stacking wars and chaos30:03 – George on meeting Groove Armada & the farming journey36:26 – Farming struggles, nature, and lost connections38:00 – Larry talks about Gavin & Stacey's return42:11 – The “Dream Weavers”: James Corden & Ruth Jones' genius43:57 – Larry recalls the roughest meal he ever ate abroad47:36 – George on claustrophobia, travel, and saying “yes” to everything50:12 – Larry shares his love for solitude, beaches, and driftwood fires01:05:00 – Larry on poetry, family, and legacyEmail: thetherapycrouch@gmail.com Instagram: https://www.instagram.com/thetherapycrouchpodcastTikTok: https://www.tiktok.com/@thetherapycrouch Website: https://thetherapycrouch.com/ For more from Peterhttps://twitter.com/petercrouchFor more from Abbeyhttps://www.instagram.com/abbeyclancyOur clips channelhttps://www.youtube.com/channel/UCZntcv96YhN8IvMAKsz4Dbg#TheTherapyCrouch #AbbeyAndPete #RelationshipAdvice #Podcast Hosted on Acast. See acast.com/privacy for more information.

On location in London, the hosts delve into emerging trends and spotlight the brands and entrepreneurs driving innovation in the food and beverage space. Their discussion offers a look at what's gaining traction across the pond… and what may soon be making its way to the U.S. market. Show notes: 0:25: Dine & Dash. Feisty Missions. Not Your Father's Whole Foods. Fizzy Tea FTW? Wedges & Broc. – Ray calls out one of the hosts over a breakfast blunder at a cash-only café, before Mike and Jacqui reflect on their recent visit to Mission Kitchen – a commercial kitchen space designed to support emerging packaged food brands – and share insights from a conversation with the founders of Perfect Ted, a matcha-based beverage company. Ray unveils a haul of innovative products picked up at Portobello Whole Foods, featuring everything from protein soda and bamboo water to kombucha-based sparkling tea, sea moss gummies, vacuum-fried broccoli, cola-flavored kombucha, and prickly pear water. Their discussion dives into how sparkling tea brands are pushing to stand out through elevated formats and complex flavor profiles. They also explore how U.K. and European startups are leading the way with nuanced, layered flavors that deliver on both taste and functional benefits. Brands in this episode: Trip, Doughlicious, Mission Kitchen, PerfectTed, Juno, Genni, DJ&A, Holos, Sound, Birdie, OOSO, Every State, GT's Kombucha, Revive Kombucha, Live Soda, Suma, Feisty, Kult, Cacto, The Giving Tree, Brisk Lager, Infinite Session, Something & Nothing, Uncracked

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3137: Tyler Tervooren explores how applying the concept of a "sample rate" to your decisions can dramatically improve your outcomes. By testing more ideas quickly and discarding what doesn't work, you create more opportunities for success while reducing the risk of wasting time on dead ends. Read along with the original article(s) here: https://www.riskology.co/sample-rate/ Quotes to ponder: "The sample rate is simply how many times you try something in a given period of time." "The more you try, the better your chances of success - assuming you learn from each attempt." "Small experiments allow you to figure out what works without risking everything on one big bet." Learn more about your ad choices. Visit megaphone.fm/adchoices

"We always say our mac and cheese is like a break from the chaos. When things are crazy in your life, you just need a break. You don't have to go off the deep end and eat a bowl of some boxed XYZ... I want to eliminate that ‘Oh my God, what have I done?' part after you eat." —Myles Powell   Comfort food isn't just about taste—it's about trust, memories, and feeling good from the inside out. Too often, the foods we love come with a side of guilt or mystery ingredients, but there's a better way to enjoy the classics without compromise. Myles Powell grew up cherishing family meals, only to find that most store-bought comfort foods fell short of those memories. Driven by a passion for real ingredients and honest business, he set out to reinvent mac and cheese and more, building a brand that puts people and purpose first. Listen in for a no-nonsense look at building a clean-label food business, the real hurdles of funding and scaling, and how comfort food can be both nostalgic and nourishing. You'll walk away with practical insights, inspiration, and a fresh perspective on what's possible in your kitchen and beyond.   Meet Myles: Myles Powell is the founder of Myles Comfort Foods, a purpose-driven comfort food brand dedicated to clean-label, better-for-you classics. Inspired by family meals and a passion for real ingredients, Myles turned his love for authentic food into a business that puts transparency, quality, and emotional connection first. With experience in both self-funding and raising capital, he leads with resilience and a commitment to making comfort food that's as honest as it is delicious.   Website Instagram Facebook TikTok Spotify   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 00:47 Better-For-You Mac&Cheese 05:31 Real Ingredients, Real Impact 08:27 The Challenges of Shipping Perishable Goods 10:35 Emotional Eating vs Food That Feels Good 13:26 Brand Values Over Product Hype 17:38 Funding the Dream, Learning to Pitch, and Handling Rejection 26:45 New Products on the Horizon  

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3137: Tyler Tervooren explores how applying the concept of a "sample rate" to your decisions can dramatically improve your outcomes. By testing more ideas quickly and discarding what doesn't work, you create more opportunities for success while reducing the risk of wasting time on dead ends. Read along with the original article(s) here: https://www.riskology.co/sample-rate/ Quotes to ponder: "The sample rate is simply how many times you try something in a given period of time." "The more you try, the better your chances of success - assuming you learn from each attempt." "Small experiments allow you to figure out what works without risking everything on one big bet." Learn more about your ad choices. Visit megaphone.fm/adchoices

Hurray's Girl Beer isn't just another craft brand. It's a calculated rebellion against an industry stuck in the past. In this episode, Hurray's founder Ray Biebuyck joins Taste Radio editor Ray Latif and Brewbound managing editor Jess Infante to share her vision for a beer brand that doesn't just challenge convention, it openly mocks it. Witty, unapologetic, and intentionally unorthodox, Hurray's markets flavored light beers, including Pineapple Yuzu and Blueberry Lavender varieties, crafted not to honor tradition, but to disrupt it. The brand's satirical, female-forward positioning flips the script in a category that has long overlooked nearly a third of its audience: women. Ray discusses how Hurray's draws more from stand-up comedy than legacy brewing playbooks, using humor and irreverence as tools for connection, and conversion. She also reveals how this disruptive approach is translating into real-world traction, with Hurray's on track to reach over 3,000 retail locations, including Whole Foods, Trader Joe's, BevMo, Total Wine, Sprouts, and Walmart, by Q1 2026. Show notes: 0:25: Interview: Ray Biebuyck, Founder & CEO, Hurray's Girl Beer – Ray traces her roots back to New England and her early career in the corporate world, with stints at J.P. Morgan and WeWork after graduating from college in New York City. She discussed how, at the onset of the pandemic, she stepped in to support operations for a local beverage alcohol brand and recognized a gap in the market: a disconnect between male-dominated beer branding and female consumers. Ray eventually launched Hurray's Girl Beer in 2024 and shares the uphill journey of pitching a new beer brand in a male-dominated, slowing market, and how she carved out a niche by courting an underserved audience. She recalls self-distributing cases out of a Toyota Camry to landing shelf space in 200 retail doors across Los Angeles and Orange County and how Girl Beer secured distribution at Whole Foods, BevMo, and Total Wine. Ray also details the pivotal relationship with an Anheuser-Busch-aligned distributor, which accelerated growth and expanded reach and why she believes the brand is on track for a breakout year in 2026. Brands in this episode: Hurray's Girl Beer, Shacksbury Cider, Woodchuck Cider, Magic Hat, Ben & Jerry's, Seventh Generation, Green Mountain Coffee, Poppi, Olipop, Liquid Death, Garage Beer, Surfside, Budweiser, Bud Light, Golden Road, Elysian, Busch, Heineken, White Claw, Truly, Bud Light Seltzer, Michelob Ultra, Friday Beers

One blogger bravely pushes back against Starbucks, Subway and basic scientific facts.Support us:Hear bonus episodes on PatreonWatch Aubrey's documentaryBuy Aubrey's bookListen to Mike's other podcastGet Maintenance Phase T-shirts, stickers and moreLinks!Taking On the Food Industry, One Blog Post at a TimeHow the ‘Food Babe' Went From Obama Ally to Trump CrusaderActivist or Capitalist? How the 'Food Babe' Makes MoneyLatest Food Scare: What Is The 'Yoga Mat' Chemical - And Why Is It In Your Food? Almost 500 Foods Contain The 'Yoga Mat' Compound. Should We Care? Are You Eating This Ingredient Banned All Over the World?The "Food Babe" Blogger is Full of Shit Are Microwaves Safe? Global Food Security Index 2022 Differences between EU and US nutrition labels go far beyond ounces and gramsIs Food Really Better in Europe?Vani Hari: How She Grew Her Food Blog Into An EmpireFood blogger asks Kraft to stop using dye in mac and cheeseMeet the food blogger influencing RFK Jr.Food Babe blogger Vani Hari taking heat over health science Thanks to Doctor Dreamchip for our lovely theme song!Support the show

Ten years ago, the idea of canned milk powering a fast-growing brand might have seemed far-fetched. And yet, Slate – which recently announced $23 million in fresh funding – has proven just how powerful a novel concept can be. What can CPG founders – and the industry at large – learn from its rise? The hosts also look back on an unforgettable meetup in San Francisco, where industry veterans, insiders, and ambitious early-stage founders came together in a high-energy atmosphere. Show notes: 0:25: SpearsTok. S.F. Straightaway. Soaring Slate. Aggressive Snacks & Sprinkles. — The show kicks off with banter about AI job titles and algorithm-driven social media feeds, before the hosts reflect on the energy of Taste Radio's recent San Francisco meetup and how the event fostered valuable industry connections and spotlighted emerging brands. They also preview the show's London meetup on October 2 as well as BevNET's Live events in December. The hosts then turn their attention to a $23M funding round for milk-based protein beverage platform Slate, which sparked a deeper conversation about brand evolution, product positioning and the importance of timing in industry success. They also discuss a plant-based meat snack brand with “aggressive” branding. Ray highlights Sprinkles' new cupcake bites, John gulps Zico's organic coconut water, Mike touts THC and turmeric drinks and Jacqui spotlights an innovative CPG brand designed for women. Brands in this episode: Slate, Spindrift, Health-Ade, Trip, In Good Taste Wines, Slapp, Dokkaebeer, Kechi, Mindful, Jules Matcha, Fort Point, Standard Deviant, Straightaway Cocktails, Plift, MixMix, KiuKiu, Uncle Matt's, ZICO, Drink Folks, Q Drinks, Benni Pops, Sprinkles, Rootless, AGRO, Yasso, Forager Project, Uncracked, Yerba Madre

Bonus points if you know what the title is referencing!Today's episode is a casual yap session about my angsty feels lately about adapting new mindsets and approaches to harsh changes in life followed by our main topic: food and food influencing. I give you my unfiltered stream of conscious thoughts about the pros and cons of food influencers reviewing hot spots or local hole-in-the-walls in NYC and discuss the sentimental feelings I have for food. Lastly, I share a few top-of-mind accounts I follow and some tips on how to elevate your palate around town. 

Gabriel Custodiet speaks with June of The Beef Initiative about the dystopian landscape of the American food system: especially beef. GUEST → https://x.com/beefinitiative   → https://beefmaps.com/  → https://sofaf.org/    WATCHMAN PRIVACY → https://watchmanprivacy.com  (Including privacy and crypto consulting) → https://twitter.com/watchmanprivacy  → https://escapethetechnocracy.com/  CRYPTO DONATIONS → https://watchmanprivacy.com/donate.html   TIMELINE 00:00 – Introduction 2:25 – The dystopian landscape of Beef 9:20 – Grass fed vs grain fed 14:50 – Vaccines in cattle 17:00 – Value of ruminants  21:25 – The war on small beef business 28:00 – Lab-grown meat (and veganism) 33:50 – How to eat more and better beef 39:05 – The upcoming Farm Bill Music by Karl Casey @ White Bat Audio

This Soil Sisters podcast features Austin Frerick, an author and expert on agriculture and antitrust policy, discussing his book 'Barons: Money, Power, and the Corruption of America's Food Industry.' The conversation unpacks many complexities of the American food system and solutions to break free from the current model. Austin emphasizes the power of our voices to usher in substantial food system reform through local and institutional channels like schools and hospitals, to rekindle traditional farming practices, and create resilient agricultural communities. MEET OUR GUEST: Austin Frerick is an expert on agricultural and antitrust policy. In 2024, he published his debut book, entitled Barons: Money, Power, and the Corruption of America's Food Industry. The book, which includes a forward by Eric Schlosser, profiles a series of powerful magnates to illustrate the concentration of power in the global food system.Frerick previously worked at the Open Markets Institute, the U.S. Department of Treasury, and the Congressional Research Service before becoming a Fellow at Yale University. He is a 7th generation Iowan and 1st generation college graduate, with degrees from Grinnell College and the University of Wisconsin, Madison. He also serves on the Board of Directors as Vice President for Common Good Iowa and as Treasurer for the Socially Responsible Agriculture Project. In 2022, The Advocate named him a "Champion of Pride.” He has been quoted in The New York Times, National Geographic, Bloomberg, Politico, Vanity Fair, and The Washington Post, among others.TIME STAMPS:00:00 Welcome to Soil Sisters Podcast00:45 Introducing Austin Frerick01:18 The Broken Food System02:22 The Importance of Traditional Farming03:23 Challenges in the Food Industry09:19 The Walmart Effect13:32 The Power of Local Grocery Stores21:07 The Impact of Checkoff Programs30:25 The Ethanol Debate34:12 The Farm Bill and Subsidies: Who Really Benefits?35:16 The Monopoly on Chicken Genetics and Its Consequences36:06 The Decline of Family Farms and Worker Conditions37:36 The Impact of Monocropping and GMO Feed on Livestock41:32 The Problem with Food Labels and Organic Standards43:00 The American Food System vs. European Models46:08 The Role of Government and Industry in Food Quality48:52 The Future of Farming: Regenerative Practices and Policy Changes 01:04:06 The Illusion of Choice in the Food Market01:07:02 Struggles of Minimum Wage Workers01:08:25 The Hidden Costs of Convenience Foods01:08:56 The Dollar General Dilemma01:10:00 The Decline of Slaughterhouse Towns01:13:49 The Exploitation in Chicken Farming01:16:50 The Rise of Cisco01:22:12 The Importance of Local Food Systems01:24:28 The Impact of Poor Quality Food01:28:23 The Problem with Cheap Imports01:35:56 The Power of Passionate Industry Leaders01:36:29 Conclusion and Final Thoughts

What separates beverage brands that break out from those that burn out? In this episode, industry veteran Ken Sadowsky – often known by his sobriquet, the “Beverage Whisperer” – offers a behind-the-scenes look at what's working (and what's not) in the fiercely competitive drinks industry.  Ken, who is the executive director of the Northeastern Independent Distributors Association (NIDA) and a senior advisor with Belgium-based investment firm Verlivest, draws from decades of experience and shares practical, battle-tested insights, from store checks in NYC bodegas to the growing influence of non-alcoholic spirits. He dives into a range of hot-button topics, including the ROI of trade shows like Expo West, the crucial role of effective packaging, and the delicate balance between innovation and consumer confusion. Along the way, he shares candid opinions on up-and-coming brands, expressing optimism for some while voicing skepticism toward others. Show notes: 0:25: Interview: Ken Sadowsky, Sr. Advisor, Verlinvest – Ken Sadowsky talks about his passion for conducting store checks to stay current on emerging brands and trends and emphasizes the importance of trying new products, especially in diverse markets like New York City. He also explains how his background as a distributor and investor informs his observations and why advises early-stage founders to perfect their product in their hometowns before attempting to break into bigger markets. He and Ray sample a non-alcoholic margarita from Pentire and a collagen-infused sparkling water from Liquid Youth. They then discuss the rise of ANA beverages and the evolution of sweeteners in better-for-you sodas. Ken acknowledges Poppi's branding success and PepsiCo's acquisition of the company, but he remains skeptical about the long-term viability of the prebiotic soda category. The conversation continues with an exploration of the value of trade shows like Expo West, why ROI can be elusive and difficult to quantify, and his advice for startups with limited budgets. Ken and Ray sample more brands, including Fhirst, a U.K.-based probiotic soda brand, and Orange Toucan, a moringa-infused beverage. The discussion turns to the meaning of innovation in CPG, as Ken defines it as introducing something truly new, ideally with a functional or sustainability benefit that can reach mainstream audiences. They wrap the episode by spotlighting 67 Water, a culturally resonant brand targeting Gen Z and Gen Alpha; Glucosal, a Guatemalan electrolyte beverage only distributed in Miami; and Cadence, an isotonic drink brand. Brands in this episode: Liquid Youth, Poppi, Olipop, Liquid I.V., Celsius, Prime, Red Bull, Vitaminwater, Hint, 67 Water, Cadence, Pentire, Orange Toucan, Ringa, Kuli Kuli, Glucosal, Woody Creek Distillers, Mountain Dew, Vita Coco, Fhirst, Casa Azul, Bud Light, Electrolit, AriZona Beverages, GNGR Labs, MOTH Drinks  

The hosts dive into the sustained wave of protein-infused consumer products – from popcorn to mashed potatoes – and debate whether the market is approaching “protein fatigue” or merely scratching the surface of a macro trend driven more by marketing than science. They also recap Taste Radio's high-energy meetup in San Diego, spotlighting several new and innovative brands showcased at the event. Show notes: 0:25: Free Tee. Nice To Meet Thee. MDR In DEC. Poppi To Popcorn. Protein ≠ Pumpkin Spice. Head High. –  Ray encourages listeners to review Taste Radio on Apple Podcasts and offers a gift for those who do. The hosts recount their recent San Diego meetup, highlighting new brands like Birdie sparkling teas, cannabis ingredient company SoRSE Technology and fast-growing juice and shot company Sol-ti. They also discuss upcoming events in San Francisco, London, and the BevNET Live, NOSH Live, and Brewbound Live conferences in Marina del Rey, emphasizing early registration benefits. They turn their attention toward the deluge of new protein-infused products coming to market, from Kloud popcorn to Idahoan mashed potatoes, prompting a debate among the hosts about the limits of protein's market viability and consumer perception. The hosts also praise Rotten, a brand of better-for-you gummy worms, and highlight kanna-infused ANA brand Innerbloom as well as Happy Pop and Cien Chiles. Brands in this episode: Solti,  Straightaway Cocktails, Birdie, The NA Beverage Co.  Perfect Hydration, Slapp, Hoplark, Mother Earth, AleSmith, Bottle Logic, Fall Brewing, Poppi, Vita Coco, Health-Ade, Khloud, Idahoan, Mighty Squirrel, Cleveland Kitchen, Fave, Innerbloom, Happy Pop, Rotten, Fave, Cien Chiles

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from FUZZEE, Rise Yaupon, Släcka, Lovely Bunch and Nordic Tree Water. In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host is Dr. Sebastian Dreher, the Venture Manager - North America for DöhlerGroup. He offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders. Apply now to be featured in an upcoming episode.

What does it take to reinvent a legacy category for the modern consumer? In this episode, Mike Lombardo, the co-founder of better-for-you iced tea brand Halfday, shares the journey of transforming a college side hustle into a fast-growing challenger brand. Fueled by a mission to improve gut health without sacrificing flavor, Mike and his co-founder set out to reimagine iced tea for today's health-conscious consumer. Mike opens up about the brand's early missteps, and why putting flavor first became a non-negotiable product principle. He also shares how Halfday secured coveted shelf space at Whole Foods, partnered with one of New York City's most influential distributors, and how a last-minute decision to attend BevNET Live led to a major investment that helped propel the business forward. Show notes: 0:25: Interview: Mike Lombardo, Co-Founder, Halfday – Mike explains the origins of the name “Halfday,” how he and his co-founder initially bootstrapped their way into Whole Foods stores and what they learned from in-store demos. He talks about why the original concept wasn't scalable and how the pandemic became a turning point in which they leaned more heavily into the products' functional benefits, low sugar content and flavor, focusing their message on “iced tea for the modern consumer.” Mike emphasizes the importance of patience and iteration, and building the right team with experienced operators. He reflects on the ups and downs of entrepreneurship, including doubts about scalability, the challenges of fundraising, and the importance of trusting the process.  Brands in this episode: Halfday, Three Wishes, Snapple, Olipop, Liquid Death, Bai, C4 Energy

Tips from trailblazing brands, strategies to captivate venture capitalists, the explosive growth of the RTD coffee category and much more. This packed episode features highlights from Taste Radio's Chicago meetup and an in-depth look at Nutrabolt's $200 million investment in Bloom Nutrition. The hosts also dive into the next wave of coffee innovation and examine whether energy or indulgence is driving consumer demand. Show notes: 0:25: DO Buy? Ninety Seconds. ‘Bolt & Bloom. A Tost. Coffee Talk. No Pistachio? – The hosts revisit Taste Radio's Chicago meetup and preview upcoming events in San Diego and San Francisco, reminding listeners how easy it is to register. The conversation turns to Nutrabolt's increased investment in Bloom Nutrition and how smaller, fast-growing brands are leveraging relationships with “mini-strategics” rather than selling to giants like PepsiCo or Coca-Cola. They also spotlight non-alcoholic sparkling wine alternative Tost and its recent funding round, before discussing the evolving RTD coffee market and the challenges of standing out in a highly customizable and saturated category. John and Mike highlight Oat Haus' “Dubai Chocolate” granola butter and Jacqui praises Narra's ube vanilla oat milk latte. 27:53: Interviews from Taste Radio's Chicago Meetup – We kick things off with Chomps co-founder and CEO Rashid Ali, who reveals how a $6,500 investment grew into a meat snack empire through smart e-commerce and a customer-first mindset. He's followed by Ingredion's Adams Berzins, who explores the future of sugar reduction and Mollye Santilli of Springdale Ventures, who talks about the investment firm's emphasis on funding culturally resonant, community-driven brands. Brian Rosen of InvestBev detailed his $500M fund's strategic approach to scaling beverage companies, and Hoste Cocktails' Jordan Tepper shared how his premium cocktail brand pivoted during the pandemic. We wrap with SoRSE's Michael Flemings, who explains how brands can navigate the complex cannabis beverage space with a commitment to safety and education. Brands in this episode: Chomps, Hoste Cocktails, C4, Bloom Nutrition, Alani Nu, Celsius, Peet's Coffee, Stumptown Coffee, Intelligentsia, Tost, Laurel's Coffee, Wandering Bear, Chamberlain Coffee, Nguyen Coffee Supply, Rise Brewing Co., Starbucks, Throne Sport Coffee, Happy Coffee, RIP Cold Brew, Beekeeper Coffee, Projo, OatHaus, Narra, Funkytown Brewing, Goodles, Vitaminwater, Bai, Poppi, Begyle Brewing, Spiteful Brewing, Lucky Energy, Apologue, JuneShine, Siempre Tequila, Cann, Nomadica

Join XNC Podcast with Hosts @colteastwood & @Middleagegamegy https://youtube.com/@THEMAGG?si=W3jrfKl250yHRKRM to discuss First Party Xbox & PlayStation Games Partnership Deal | Tokyo Game Show Reveals | Xbox News 219Join the channel to early access: https://www.youtube.com/channel/UCyGYHo1qVIeGq3ZLnSDaEcg/joinMerchandise: https://teespring.com/stores/colteastwood-merchFollow: https://twitter.com/ColteastwoodAdd me on Xbox Live: ColteastwoodPatreon: https://www.patreon.com/colteastwood0:00:00 YouTubes Big Mistake0:13:00 Playing0:20:00 MachineGames Wolfenstein 30:28:00 Helldivers II Sold Better on Xbox0:52:00 Gears Reloaded Failed?1:16:00 Playstation First Party Xbox1:22:00 The Reason for the Console1:38:00 Xbox Tokyo Game Show Forza Horizon 61:45:00 Ex-Xbox Executives Hate Game Pass1:58:00 Inside the Food Industry?Topics Covered on the Colteastwood Channel:Microsoft Sony Xbox One Xbox One X Xbox Two Xbox Scarlett Xbox Project Scarlett Xbox 2 Next Generation Consoles Playstation PS4 PS5 Playstation 5 Exclusive Games Console Exclusives xCloud Project xCloud Xbox Game Pass Xbox Game Pass Ultimate Xbox games Playstation Games Xbox Lockhart Xbox Anaconda Danta Xbox Consoles Game Streaming Cloud Streaming Zen 2 Zen 2+ Navi GPU SSD Next Gen Consoles Xbox One S Xbox Live Xbox Live Gold Xbox Rewards Microsoft Rewards E3 E3 2019 E3 2020 X019 Xbox Leaks Rumor News Gears Halo Fable IV Forza Horizon Motorsports Halo Infinite Playstation Now PSNow Phil Spencer Xbox Game Studios Exclusives PS Now PSNow Xbox Series X Xbox Series S Playstation 5 PS5

When Oscar-nominated actor William H. Macy joined Woody Creek Distillers, it wasn't a Hollywood deal – it was a neighborhood one.  Living just down the road from the founders in Woody Creek, Colorado, Bill – known for starring roles in the hit TV series “Shameless” and iconic films “Fargo” and “Boogie Nights” – became a true partner in the craft distillery, not just its face. Now, he's helping build a spirits brand rooted in authenticity, local sourcing, and uncompromising quality – all while writing songs about it and leading surprise ukulele performances at distributor events. In this episode, Bill and award-winning bartender and spirits educator Sean Kenyon discuss how Woody Creek evolved from a small-town operation into a nationally respected brand, all while staying true to its roots: crafting world-class spirits at accessible prices. Show notes: 0:25: Interview: Willam H. Macy & Sean Kenyon, Woody Creek Distillers – Ray opens the conversation by asking Bill about his collaboration with musician John Oates, before the actor shifts to recounting how his involvement with Woody Creek Distillers first began. He reflects on the early days of the partnership, including writing and performing ukulele songs inspired by the distillery during the pandemic and how it became a unique way to build stronger relationships with distributors and customers. Sean shares how he was initially drawn to Woody Creek vodka by its commitment to local sourcing and its accessible pricing. He contrasts the company sharply with other celebrity-backed spirit brands, praising Woody Creek for its authenticity and integrity. Both Bill and Sean emphasize the importance of education and storytelling in their work and discuss how Woody Creek sets itself apart via a welcoming, unpretentious approach. They also highlight some of the most surprising and rewarding aspects of their relationship with the brand and praise its emphasis on connection, community and craftsmanship. Brands in this episode: Woody Creek Distillers

From college campuses to cannabis aisles, this episode explores how emerging CPG brands are carving out space in crowded categories. The hosts unpack Better Sour's rapid retail expansion – including an exclusive Sprouts flavor and placement on United Airlines – while also spotlighting Toom's strategic refresh that helped turn a niche garlic dip into a national brand. Plus, the challenges of adaptogen overload, and how design influences consumer trust. Show notes: 0:15: Joe Who? Better Breakfast. Too(m) Good. Old Gold? Stock & Shot. Review & Win. – Jacqui's unfamiliarity with football legend Joe Montana sparks lighthearted banter about generational divides and the pitfalls of marketing to “old men.” While Mike is understandably deflated by the moment, he and Ray quickly pivot to recap a recent breakfast with the co-founders of Better Sour, a better-for-you gummy brand. The brand has secured new retail placements at Boston University, Total Wine, United Airlines, and is gearing up to launch an exclusive tart cherry flavor at Sprouts. The hosts also shine a spotlight on Toom, a garlic dip brand led by founder Matt Joyce, and commend his deliberate, slow-growth strategy. Later in the episode, the conversation turns to the relevance of endorsements from athletes of past eras and whether they still hold sway with today's consumers. The hosts also sample a range of new THC and functional beverages from brands including Woodstock, Tonik, and Golden Root. Ray gives a special shoutout to Elephant Green Chili Chutney, a zesty new condiment featured on Taste Radio's Elevator Talk series. The episode wraps with a call for listeners to review the podcast, sweetened with the promise of free T-shirts in return. Brands in this episode: Better Sour, Poppi, Toom, Yaza, Gold Bar Distillery, Spindrift, Woodstock, Golden Root, Tonik, Elephant Green Chutney

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Juicybite, Send Bars, Date Smarter, Keya's Snacks and Elephant Green Chili Chutney. In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host is Ken Collis, the founder and CEO of TLK Fusion. He offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders. Apply now to be featured in an upcoming episode.

How did Clio Snacks evolve from a homemade Greek yogurt bar created in a New Jersey garage into a national brand generating $90 million in annual sales? In this episode, company CEO John McGuckin shares the strategic blueprint behind the brand's explosive growth, from prototype to distribution in nearly every major grocery and mass retail chain across the U.S. On location at Clio's 80,000-square-foot facility in New Jersey, John dives into how the brand is riding the wave of health-conscious snacking trends. He discusses the complexities of managing a vertically integrated business, where Clio controls both manufacturing and marketing, and how that structure has been key to their agility and innovation. John also highlights the critical role of transparency and emotional investment from Clio's board in driving the brand's remarkable rise. Show notes: 0:25: Interview: John McGuckin, CEO, Clio Snacks – Ray details a behind-the-scenes tour of the Clio bar production process, highlighting its proprietary methods and high-quality ingredients. John shares how Clio evolved from founder Sergey Kowsky's homemade snack for his kids, inspired by traditional Eastern European cheesecake bars. He discusses Clio's growth – $90 million expected for 2025, from $28 million four years ago - is fueled by widespread consumer loyalty, strong repeat purchases, expanded distribution, including a jump from 250 to 1,200 Target stores. He emphasizes the importance of consistent manufacturing, supported by a vertically integrated model and a highly experienced leadership team and how the brand leverages sales and operations planning (SNOP) to manage demand forecasting. John highlights a HelloFresh campaign that distributed 500,000 bars and talks about how innovation remains central to Clio's strategy, with plans to reintroduce its parfait line, enhance protein content, and explore kid-friendly options. John also credits Clio's board, which includes early supporter and investor John Bush, with enabling the company's agility, transparency, and long-term vision.  Brands in this episode: Clio Snacks, Perfect Snacks

The hosts dissect Spindrift's decision to discontinue its Spiked line and spotlight rising CPG stars Mooski and Painterland Sisters, each of which recently announced major funding rounds. They also preview upcoming Taste Radio meetups in the U.S. and U.K., before taking bites and sips of oat bars, cookies and a Patrick Mahomes-backed coffee brand. Show notes: 0:15: Shu-Cation. Spin-Cycle. Moo-Money. Meet-Up. Fruit-y Tea. – Ray is still MIA, but Mike is here to handle his responsibilities. The hosts discuss the discontinuation of Spindrift Spiked and speculate on the reasons behind the move. They also highlight seven-figure funding rounds secured by Mooski and Painterland Sisters and commend both brands for their quality, strong branding and founder-led focus. The discussion moves to upcoming Taste Radio events planned in San Diego (Sept. 16), San Francisco (Sept. 18) and London (Oct. 2), before the hosts sample products from Throne Sport Coffee, Al's Real Goods, KACE fruit tea and a new “calm” variety of Crunchy Hydration. Brands in this episode: Spindrift, High Noon, Mooski, Painterland Sisters, Chutni Punch, Oat Haus, Throne Sport Coffee, Paqui, Mountain Dew, Al's Real Goods, KACE, Crunchy Hydration

Dr. Hoffman continues his conversation with Stephen T. Talcott, Ph.D., Professor of Food Chemistry, Department of Food Science and Technology at Texas A&M University, about the powerful health benefits of the muscadine grape.

In this episode of the Intelligent Medicine podcast, Dr. Ronald Hoffman discusses the health benefits of Muscadine grapes with Dr. Stephen Talcott, a PhD chemist and professor of Food Chemistry at Texas A&M. The conversation delves into the unique biochemical properties of Muscadine grapes, their polyphenol content, and their potential health benefits compared to other fruits like Acai and common grapes. They also explore the bioavailability of nutrients, the role of phytoalexins, and the benefits of Muscadine grape-derived products. Dr. Talcott shares his insights on ongoing research at Wake Forest University, the advantages of Muscadine grape products for chemotherapy patients, and the benefits of using these products as natural health supplements. The episode highlights various Muscadine grape products available from Mighty Muscadine and Vinetastic, including juices, supplements, and topical applications, and offers a special discount code for listeners.

P.M. Edition for Aug. 26. Big food companies were already reeling from shifting consumer preferences. Now, the Trump administration's “Make America Healthy Again” agenda has further shaken them. Jesse Newman, who covers food for the WSJ, describes what kinds of pressures these companies are under, and how they are responding. Plus, corn farmers in the U.S. Midwest are preparing to harvest what may be a record-sized crop this year. But as reporter Kirk Maltais discusses, that may not be the good news that it seems. And Illinois Democratic Gov. JB Pritzker has pushed back against President Trump's plan to send federal troops to Chicago. We hear from Chicago-based national affairs reporter Joe Barrett about what's going on in the city. Alex Ossola hosts. Sign up for the WSJ's free What's News newsletter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Aishwarya Iyer built one of the fastest-growing premium CPG brands by doing what many startups overlook: putting product integrity, brand trust, and strategic timing ahead of rapid retail expansion. In this episode, Aishwarya, the founder and CEO of admired pantry staples company Brightland, shares how discovering a major gap in the olive oil industry sparked the creation of her mission-driven, design-forward brand. She dives into her philosophy of disciplined growth, reveals why she turned down Whole Foods twice, and explains why building a lasting business starts with knowing your customer better than anyone else. Show notes: 0:25: Interview: Aishwarya Iyer, Founder & CEO, Brightland – Aishwarya draws parallels between her personal journey as a new mother and entrepreneur, and emphasizes the importance of belief and mindfulness in the growth of and success of Brightland. She talks about how Brightland was born out of a conviction that consumers deserved better olive oil, the company's focus on sourcing California-produced, high-quality oils and how she educated herself about the category and entrepreneurship. Aishwarya is candid about her early doubts, logistical missteps, and the pressure of launching Brightland, how she landed a small but impactful New York Times mention and her decision to turn down Whole Foods (twice).  The conversation also delves into Brightland's brand strategy, where the beautiful, elevated packaging acts as a “Trojan Horse” to invite education and trial. She also talks about why Brightland launched a more accessible everyday line, inspired by brands like Ralph Lauren that successfully straddle luxury and mainstream markets. Aishwarya discusses how PR, storytelling, and thoughtful retail strategy have shaped Brightland's growth, and stresses the importance of product integrity over just aesthetics. She closes with advice on avoiding comparison and noise, encouraging entrepreneurs to periodically unplug from social media to reconnect with their vision and the reasons that they launched their companies.  Brands in this episode: Brightland, Aura Bora, Tip Top Cocktails

Is your child's diet silently destroying their future? The truth about ultra-processed foods is shocking. In this powerful episode of the Savage Perspective Podcast, host Robert Sikes dives deep with nutrition expert Ali Miller to uncover how these foods are not just fueling obesity, but also affecting children's mental health, behavior, and learning. By replacing nutrient-empty processed snacks with whole, real foods, you can transform your child's health, development, and potential. From identifying “God foods” to decoding food labels, this episode is packed with practical tips to give your family the energy, focus, and resilience they deserve.Ready to take full control of your health and fitness? Join Robert's FREE Bodybuilding Masterclass today: https://www.ketobodybuilding.com/registration-2. Discover the tools you need to fuel your body, achieve your goals, and live the life you've imagined!Follow Ali on IG: https://www.instagram.com/alimillerrd/Get Keto Brick: https://www.ketobrick.com/Subscribe to the podcast: https://open.spotify.com/show/42cjJssghqD01bdWBxRYEg?si=1XYKmPXmR4eKw2O9gGCEuQChapters:0:00 - The #1 Problem With Your Kid's Food 0:52 - She Wrote THE Book on Child Nutrition 1:59 - How She Turned a Client into a Business Partner 3:52 - The 5-Year Journey to Write This Book 5:55 - Why Kids NEED This More Than Ever 7:21 - Are We Getting Healthier or Sicker? 8:10 - The Truth About Your Child's Potential 9:22 - Parents Are Finally Saying NO to This 10:25 - The Horrifying Reality of Kids' Health Today 12:06 - The ONLY Food Rule That Matters 12:32 - What is "God Food"? 15:26 - Processed Food is WORSE Than You Think 16:23 - The First Healthy Swap EVERY Parent Should Make 17:07 - The Secret to Stable Moods & Behavior 18:13 - Should Your Kid Be KETO? 20:39 - How to Stop Toddler Meltdowns for Good 22:35 - We Recommend DOUBLE The Protein For Kids 24:41 - The Lie of "Neutral" Food Choices 25:54 - How to Handle Junk Food at School 27:34 - Will Healthy Eating Cause an Eating Disorder? 28:54 - She Was Bullied For Eating "Dog Food" 30:07 - The "Superhero" Method to Get Your Kids to Eat Healthy 32:03 - The Parenting Hack for Zero Pushback 34:04 - The ONE Thing That Changes Everything 36:45 - The Easiest Way to Get Your Kids to Help 37:30 - How to Reverse a "Junk Food" Palate 40:22 - The Food Industry is Rigged Against You 41:49 - What To Do When People Make Fun of Your Kid's Lunch 45:48 - The Challenge of Setting Food Boundaries 46:40 - The "God Food" Philosophy 49:54 - "I Don't Have Time to Cook Healthy Meals" 52:11 - The #1 Mistake Parents Make in the Kitchen 55:41 - How to Eat Healthy at Restaurants 59:24 - The TRUTH About Seed Oils 1:04:10 - What to do When You Accidentally Eat Bad Food 1:08:24 - Why Knowing Your Farmer is a Superpower 1:09:37 - Where to Get Ali Miller's New Book