Podcasts about Food industry

What's the point of PepsiCo's new sub-line of prebiotic colas? Is it addressing genuine consumer demand for functional ingredients, or just riding the wellness wave? The hosts once again weigh in. They also highlight emerging shot brands gaining traction and take a closer look at how the viral “WaterTok” phenomenon may have influenced Keurig Dr Pepper's acquisition of Dyla Brands. Show notes: 0:25: Take Two. Fun > Function. We Gotta Have More Ginger. Sturring The Pot. Thin Or Thick? Mike Takes A Hit. – The team kicks things off with behind-the-scenes banter, including a powdered drink spill mishap and Ray's failed frother. The hosts dive into PepsiCo's introduction of a prebiotic cola and debate its real consumer appeal, questioning whether health claims like “prebiotics” are more about marketing than meaningful function. They also discuss the rise of functional shot brands like GNGR Labs and Canada-based Slapp, and highlight Keurig Dr Pepper's acquisition of Dyla Brands, the maker of Stur drink mixes. Ray previews upcoming Taste Radio meetups in Chicago, San Diego, San Francisco, and London., before John samples a new flavor of Xochitl tortilla chips. Mike is tempted to try a cannabis beverage  and everyone celebrates UK-based soda brand Something & Nothing, praising its minimal, flavorful approach and expanding U.S. footprint. Brands in this episode: Slapp, Mio, Chomps, Xochitl, Cholula, Doritos, Hoste Cocktails, Something & Nothing, Tip Top Cocktails, Caulitos, Ritz, Triscuits, Tempter's, Roar, Plift, Forto, Stur, Valley Isle Kombucha

Convenience and quality don't always go hand in hand, but Tip Top Cocktails is changing that perception, one perfectly crafted drink at a time. Founded in 2019, Tip Top is an Atlanta-based brand known for its spirit-forward, bar-quality offerings. Childhood friends Yoni Reisman and Neal Cohen launched the company with a simple mission: make great cocktails more accessible, no bartender required. Tip Top's lineup includes time-honored classics like the Old Fashioned, Negroni, and Margarita, as well as modern favorites such as the Paper Plane, Penicillin, and Naked & Famous. Each cocktail is precisely mixed and served in a sleek 100 mL lowball-style can. The products are available in over 25 U.S. states and Washington, D.C., and carried by national retailers such as Trader Joe's, Whole Foods, Gelson's Markets, and Total Wine & More. Amid a rapidly expanding market for RTD cocktails, Tip Top has earned high praise from The New York Times, Food & Wine, and other publications. Perhaps surprisingly, the company hasn't taken any institutional funding to date. In this episode, Yoni and Neal share how an idea sparked on the music festival circuit evolved into a fast-growing brand with national reach. Their journey is a case study in bootstrapping, brand discipline, and building loyalty through an unwavering commitment to quality and customer experience. Show notes: 0:25: Interview: Neal Cohen & Yoni Reisman, Co-Founders, Tip Top Cocktails – The co-founders discuss how Tip Top's origins stem from Yoni's time in the music festival scene, recruiting award-winning bartender Miles Macquarrie to help develop the cocktails and how they emphasized authentic, balanced flavors and supported that with retro-inspired branding and educational elements like listing ingredients. Neal and Yoni also talk about Tip Top's collaborations with renowned bartenders such as Sam Ross and Joaquín Simó and how it reinforced the brand's credibility and dedication to cocktail culture. They also explain how Tip Top has relied on grassroots marketing, standout packaging, and word-of-mouth to build its brand, with its 100 mL can seen as both stylish and practical and how the company has earned respect within the hospitality industry and among professional bartenders. They explain why they continue to personally taste each batch of cocktails and have scrapped full runs when standards weren't met and how “building a brand people would truly miss” if it left the market is their North Star. Brands in this episode: Tip Top Cocktails, Straightaway Cocktails, Post Meridiem

The Calgary Stampede is known for its legendary rodeo and riveting chuck wagon races, but it's so much more than that.   In this episode of The Dirt, Mike Howell sits down with Chair of the Calgary Stampede's International Agriculture and Agri-Food Sub-Committee, Scott Exner, to discuss the Stampede's evolving role in international collaboration, networking and connection.   Scott shares his insights into why thousands of international guests make the trip to Alberta for this iconic event every year. It's not just for the rodeo—it's a gathering place where they can participate in meaningful networking with the entire sector, and it's a place where our industry can bridge the gap between producers and consumers.   Join the conversation to learn how the Calgary Stampede plans to continue to serve as a vital hub for thought leadership and ag innovation around the world.   Looking for the latest in crop nutrition research? Visit nutrien-ekonomics.com   Subscribe to our YouTube channel: https://www.youtube.com/@NutrieneKonomics

How did GNGR Labs' organic, cold-pressed wellness shots become a staple in New York City bodegas and land nationwide distribution at Wegmans? Founder Namik Soltan shares a story powered by purpose, product and unrelenting persistence. The hosts also unpack PepsiCo's unexpected – and gutsy – announcement and explore how excellence fueled Tia Lupita's acquisition. Show notes: 0:35: Shot Hoarders. Hey, Pepsi. You Forget Something? Honoring Tia. Chomping At The Bit. Good Sips. -The hosts open by heaping praise on GNGR Labs' shots, followed by a few laughs and questions about Mike's recent “pen vacation.” The conversation pivots to PepsiCo, earning both some head-scratching and applause for its newly announced prebiotic sub-line under the flagship Pepsi brand. Ray then highlights Coca-Cola's news of a new cola sub-line made with real sugar instead of high-fructose corn syrup. Mike puts the spotlight on Feisty, a UK-based protein soda brand, before the team celebrates Vilore Foods' acquisition of Tia Lupita. They commend founder Hector Saldivar for building a culturally authentic and better-for-you Mexican food brand from the ground up. Melissa teases an upcoming Nombase Podcast interview with Chomps' head of merchandising, while Ray announces a live conversation with Chomps CEO Rashid Ali, set for Taste Radio's Chicago meetup on August 14. Jacqui shares her take on Fermenteria's hard water kefir, Mike highlights Kate Farms' high-protein shakes and Corpse Reviver's electrolyte tea, and Melissa rounds things out by introducing a rare and intriguing Japanese plum vinegar. 35:30: Interview: Namik Soltan, Founder & CEO, GNGR Labs – Namik talks about the origins of GNGR Labs spicy ginger shots, which he launched in 2020 at the outset of the pandemic and after a failed attempt at a previous beverage brand. He discusses how a focus on high-quality, undiluted ingredients, potent flavor and authenticity helped them stand out in a crowded market. Namik also explains how he recruited a team to help him initially self-distribute across New York City and emphasized the importance of timing and forming direct relationships with store owners. He also talks about the decision to launch shelf-stable RTD cans and why he loves working with Wegmans even though merchandising is somewhat of a challenge. Namik also explains that while not every partnership worked out, his brand's growth has been organic and steady, driven by innovation and a deep understanding of the New York retail landscape. Brands in this episode: GNGR Labs, Whims, Ayo Foods, Chomps, Goodmellow, Plift, Pepsi, Poppi, Coca-Cola, Squirt, Feisty Soda, Trip Drinks, La Costeña, Jumex, Totis, Justin's, Lily's, Fermenteria, Le Seltzer, Kate Farms, Corpse Reviver, Koyo Foods, Eden Foods

When Dan started training for an intense cycling season, he needed more energy... without wrecking his health. That led him to Jay Feldman, a health researcher who believes most mainstream advice is dead wrong. In this episode, Jay explains why “eat less, exercise more” backfires, and what to do instead. You'll learn how metabolism really works, which foods help or hurt, and how to eat in a way that actually fuels your life. LINKS: FREE Energy Balance Food Guide (https://www.jayfeldmanwellness.com/guide/) The Energy Balance Podcast (https://www.jayfeldmanwellness.com/podcast/) 22 FREE business resources for location-independent entrepreneurs (https://tropicalmba.com/resources) Meet the world's most generous global entrepreneurs inside Dynamite Circle (https://dynamitecircle.com/) Connect with 7+ figure founders inside DC BLACK (https://dynamitecircle.com/dc-black) Remote First Recruiting: Find your next best remote hire in 21 days (https://remotefirstrecruiting.com/) CHAPTERS: (00:00:28) Why This Episode Matters (00:04:17) What Is the Bioenergetic View of Health? (00:08:02) Why ‘Eat Less, Exercise More' Doesn't Work (00:13:39) The Food Industry's Role in the Diet Lie (00:20:15) What Should You Actually Eat? (00:22:30) Why Gut Health Affects Energy (00:27:24) Are Seed Oils Destroying Your Cells? (00:31:01) Why PUFAs May Accelerate Aging (00:35:52) What a Metabolism-Friendly Day of Eating Looks Like (00:38:49) How to Eat Like a Baby (and Why That's Good) (00:42:59) Where the Research Is Heading CONNECT: Dan@tropicalmba.com Ian@tropicalmba.com Past guests on TMBA include Cal Newport, David Heinemeier Hannson, Seth Godin, Ricardo Semler, Noah Kagan, Rob Walling, Jay Clouse, Einar Vollset, Sam Dogan, Gino Wickam, James Clear, Jodie Cook, Mark Webster, Steph Smith, Taylor Pearson, Justin Tan, Matt Gartland, Ayman Al-Abdullah, Lucy Bella. PLAYLIST: What is the World's Best Diet? (https://tropicalmba.com/episodes/diet?rq=health) The True Cost of Burnout, Anxiety, and Entrepreneurial Depression (https://tropicalmba.com/episodes/benny-lewis-mental-health?rq=health) Talking Smart Drugs (https://tropicalmba.com/episodes/smartdrugs?rq=health)

The latest installment of Elevator Talk features leaders from Brainfood, BaoBlast, AVSOME, Bad Mermaid and High Ground Elixir. Watch founders and CEOs introduce their brands and provide a recap of recent news and updates. This week's special co-host is Dayton Miller, a managing partner with BFG Partners, 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. 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.

Chris Jordan 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. - Dopo aver intrapreso un viaggio di scoperta delle sue radici aborigene, Chris Jordan ora aiuta i giovani aborigeni a entrare a contatto con la loro cultura, attraverso il cibo. Scopri la sua storia.

Chris Jordan 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. - Dopo aver intrapreso un viaggio di scoperta delle sue radici aborigene, Chris Jordan ora aiuta i giovani aborigeni a entrare a contatto con la loro cultura, attraverso il cibo. Scopri la sua storia.

Now in its seventh year, the Real California Milk Excelerator has become a powerhouse for commercializing breakthrough dairy innovations. With over 60 startups and 100+ mentors participating to date, the program continues to elevate the dairy category by fueling scalable, consumer-ready products. In this episode, Bob Carroll, CEO of the California Milk Advisory Board, shares what's new in the program and why dairy is having a major moment. From wellness trends to sustainable innovation, Carroll reveals how legacy industries can stay ahead through bold thinking and fresh partnerships. If you're into food innovation, scaling startups, or future-proofing traditional sectors, you don't want to miss this conversation. For founders go to www.realcamilkexcelerator.com to apply by Aug 4, 2025.

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Yerba Madre is a brand nearly synonymous with its namesake ingredient. But in a country where most consumers have never even heard of yerba mate, a caffeine-laden herbal infusion native to South America, how do you build a household name around it? Guiding that vision is Ben Mand, who was named CEO of Yerba Madre in March 2024. Formerly known as Guayakí, the company has been pioneering yerba mate-based beverages since 1996, offering both loose-leaf and ready-to-drink formats. Today, the brand generates nearly $200 million in annual sales and is stocked in natural and conventional retailers nationwide. In this episode, Ben shares how Yerba Madre is evolving beyond its West Coast roots with a bold mission: to introduce yerba mate to the 96% of Americans who still don't know what it is. But this is about more than a beverage. Ben sees it as an opportunity to reshape how people think about clean, plant-based energy. He discusses the balance between visionary leadership and operational discipline, reigniting innovation, thinking like a founder, and scaling responsibly all while remaining rooted in the company's deeper mission: advancing regenerative agriculture in South America and building a brand that stands for purpose, authenticity, and cultural respect. Note: This episode was recorded during the breakdown of our BevNET Live Summer 2025 event and you may hear some background clatter. Our apologies for the occasional bang or boom. Show notes: 0:25: Interview: Ben Mand, CEO, Yerba Madre – Ben talks about the history of Yerba Madre and why its rebrand from Guayaki reflects its mission more clearly via a name that's more inclusive and easier for consumers to pronounce. He also highlights the functional benefits of yerba mate and emphasizes the company's regenerative business model that supports the environment and indigenous communities. Ben discusses Yerba Madre's consumer base, which is made up of primarily younger, health-conscious individuals who seek natural energy and live active lifestyles and how word-of-mouth and the simplified brand name help grow awareness. He also explains how the company is targeting convenience stores, natural retailers, and club stores to reach new consumers and how its innovation team is enhancing the brand's appeal by identifying trends and creating accessible, flavor-forward products that broaden the appeal of yerba mate. Ben also talks about how he leads with purpose and passion, using his humble roots to build company culture and why he views business as a key driver of positive social and environmental change. Brands in this episode: Yerba Madre, Harmless Harvest, Patagonia

What happens when a high-profile protein bar brand suddenly dives into frozen seafood? Naturally, the industry takes notice—and chaos ensues. In this episode, the hosts unpack David's unexpected launch of raw frozen cod, a move that seems both strategic and defiant, sparking intense debate across the CPG world. They also delve into the debut of Love Potion, a new ready-to-drink espresso martini from “Bachelor in Paradise” alum Justin Glaze, exploring what it reveals about the saturated, and increasingly unpredictable, landscape of celebrity-backed beverages. Show notes: 0:35: Marion Pen? A Slippery Stunt? Wrong Place, Wrong Time? Gold & Pecans. Strawberry Salt! – Mike is OOO, so naturally the hosts wonder if he's back in the slammer. They dive into David's introduction of a new raw, frozen cod product and whether it's a tongue-in-cheek response to critics of processed foods or a genuine product extension. The team highlights upcoming Taste Radio meetups in Chicago, San Diego, San Francisco, and London, inviting listeners to connect in person. Ray voices his frustration over the glut of RTD espresso martinis flooding the market, especially a new launch from a reality TV star. The hosts question the staying power of yet another celebrity-backed booze brand, while John shares insights on how emerging products can rise above the noise. Ray also unboxes a quirky PR gift from Snickers and samples Jacobsen Salt Co.'s new Oishii strawberry-infused salt. Meanwhile, Jacqui and John spotlight Bao Blast, a new baobab fruit juice drink, and Ray encourages entrepreneurs to send in product samples for a shot at being featured in future episodes. Brands in this episode: David, Love Potion, La Colombe, Justin's, Gigantic, Harken Sweets, Snickers, Maldon, Jacoben's Salt Co., Oishii, Fly By Jing, Bao Blast, Diet Coke

The latest episode of Elevator Talk features leaders from NIKIGO, Zip Frut, TruJoy Yogurt, Mamame Tempeh Chips and Jack's Dad's Hummus. Watch founders and CEOs introduce their brands and provide a recap of recent news and updates. This week's special co-host is Tom Spier, the founder and managing partner of venture capital firm BFG Partners, 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. 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.

EP 396 - Are supermarkets controlling more than just prices? global food expert Mark Field reveals the hidden secrets of the food industry, exposing how Big Food shapes what we eat, drives up costs, and impacts sustainability. Learn how corporate power influences your choices - and what it means for the future of food.*For Apple Podcast chapters, access them from the menu in the bottom right corner of your player*Spotify Video Chapters:00:00 BWB with Mark Field00:57 Meet Mark: A Food Industry Leader01:43 Quickfire - Get To Know Mark02:00 Mark's Career Journey and Insights07:46 The Impact of COVID-19 on Prof Consulting12:36 Global Trends in the Food Industry15:19 Challenges and Innovations in Food Logistics18:54 Brexit's Impact on the UK Food Industry23:27 British Farming and Seasonal Produce27:25 Vertical Farming and Future Technologies27:41 Energy Costs vs. Output in Food Production28:19 Future of the Food Industry by 205029:44 Changing Food Preferences and Social Eating30:56 Global Food Diversity and Supermarket Trends37:10 Sustainability and Business Growth in Food Retail42:34 AI's Role in Food Industry Transformation48:44 Advice for Entering the Food Industry50:32 Challenges and Opportunities in Food Retail54:06 Conclusion and Final Thoughtsbusinesswithoutbullshit.meWatch and subscribe to us on YouTubeFollow us:InstagramTikTokLinkedinTwitterFacebookIf you'd like to be on the show, get in contact - mail@businesswithoutbullshit.meBWB is powered by Oury Clark

How did a 180-year-old Italian digestif become one of America's most beloved bar staples? Though Fernet-Branca has enjoyed a storied legacy in Europe since its creation in 1845, it remained a niche curiosity in the United States for much of its life. The intensely bitter, herbal liqueur was appreciated only by the most adventurous palates. Today, however, it's a fixture behind the bar from upscale cocktail lounges to neighborhood dive bars, most often knocked back in shot form and celebrated for its distinct flavor profile. Who better to trace Fernet-Branca's unlikely rise than Edoardo Branca, managing director of Branca USA and a sixth-generation member of the family behind the brand? We caught up with Edoardo at spirits industry trade show Bar Convent Brooklyn to talk about how Fernet-Branca earned its cult status in the U.S. He shared insights on the brand's roots, its journey from obscure digestif to bartender favorite, and how the company is carefully evolving to stay relevant in a fast-changing drinks culture. From navigating pricing pressures to expanding the Branca USA portfolio with modern, consumer-focused offerings, Edoardo explains how he is stewarding a legacy while embracing innovation. Show notes: 0:25: Interview: Edoardo Branca, Managing Director, Branca USA – Eduardo talks about his journey from Milan (he's an Inter fan) to Southern California and ultimately to New York. He also discusses his current role in which he oversees U.S. operations and highlights the most personally rewarding aspect of his job. Edorado explains how Fernet Branca became popular within the bartender community after gaining traction as a popular shot in 1990s San Francisco, the emotional resonance many have with their first Fernet experience and reflects on the global cultural differences in how it's consumed. He acknowledges generational shifts and concerns about declining alcohol consumption among younger drinkers, but expresses confidence that appreciation for spirits and bar culture will mature with age and experience. Edorado also talks about the growing Branca portfolio, noting that lower-ABV products like Antica Formula vermouth align with growing health-conscious trends and also shares his philosophy on mergers and acquisitions. Brands in this episode: Fernet-Branca, Jägermeister, Jameson, Antica Formula

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

Dr. Hoffman continues his conversation with Jonathan Rubin, CEO of the Seed Oil Free Alliance.

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.

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

The food industry is experiencing a fundamental shift toward accelerated product life cycles, where limited editions and seasonal launches are becoming the norm. So what does this mean for manufacturers? In this episode of the Food Matters Live podcast, made in partnership with AGRANA, we explore how the food industry is adapting to an era where the "need for new" is driving new product development.  Of course, this creates operational challenges – from sourcing raw materials to developing formulations that hit the right flavour and texture notes. But it also creates great opportunity to develop products that really stand out and push the innovation boundaries. Our guests from AGRANA's Fruit segment share the reality of modern product development, where global networks must spot emerging trends early while local expertise tailors solutions to specific markets.  They reveal how preparation specialists are becoming the unsung heroes of this acceleration, providing the solutions that allow brands to diversify their portfolios quickly. AGRANA  The AGRANA Group is a listed, global corporation that specializes in creating industrial products from agricultural commodities – fruit, starch and sugar with 49 production sites worldwide. AGRANA's global fruit business offers a wide range of creative and innovative solutions for the food and beverage industry. The product range includes fruit preparations, brown flavour preparations, preparations with inclusions, cereals, grains & seeds, savoury preparations, sauces & toppings, syrups & smoothie bases, and frozen fruits. These solutions are to be used in dairy, ice cream, bakery, food service and beverage industries. They have a truly global presence in this business segment with 23 production sites on all continents. AGRANA's product development work incorporates the latest global consumer and health trends.  Guests: Dieter Cendon, Global Product Portfolio Manager, AGRANA And Melanie Sturm, Global Marketing Manager, AGRANA

Tune in for the June 2025 edition of 3Squares Live! will GLP-1s change the face of the food industry? Learn more about trends in functionality and food and test your road trip food knowledge! What was the original intended name for Funyons? 3Ssquares Live! is brought to you by The Center for Food Integrity. Hosted on Acast. See acast.com/privacy for more information.

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.

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

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

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

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 

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.

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

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

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.  

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

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

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

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

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

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.

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

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.

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

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

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

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

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/  

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. 

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

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

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:

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