Podcasts about Food trends

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

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

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Whole Moon, Solstice, Raya Fruit Water, Hawaiian Soda Co. and Elixir Shots In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host is Allison Ball, the founder & CEO of Food Biz Wiz. She offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders. Apply now to be featured in an upcoming episode.

How do you turn seawater into a cult food brand? Ben Jacobsen did just that – and changed the way America thinks about salt. In this episode, we sit down with Ben, the founder of Jacobsen Salt Co., whose journey began with a single, revelatory bite of tinned fish topped with a few flakes of sea salt. That moment sparked a passion that led him to the windswept Oregon coast, where he began hand-harvesting salt, and ultimately to building one of the most iconic artisanal food brands in the country. Ben shares how he bootstrapped the business from scratch, earned the trust of renowned chefs, and turned Jacobsen Salt into a symbol of quality, craft and flavor. He speaks candidly about the entrepreneurial rollercoaster – the risks, the resilience, the moments of doubt – and the deep creative drive that continues to fuel his work. Show notes: 0:25: Interview: Ben Jacobsen, Founder, Jacobsen Salt Co. – The conversation begins with Ben's recent culinary experiences in NYC and his growing appreciation for restaurants since starting his company. Ben traces the origins of Jacobsen Salt Co. to his time living in Copenhagen and Oslo and how he was inspired by the profound difference high-quality salt made in simple meals. The conversation delves into the technical and entrepreneurial challenges of creating a salt company from scratch and the humble beginnings of Jacobsen Salt, which involved transporting seawater in wine totes and experimenting in a commercial kitchen. He touches on how Jacobsen Salt gained early traction through word of mouth, support from chefs, and compelling design – all of which contributed to expansion in specialty shops and boutiques across all 50 states. Ben also explains why he sees a long runway for growth, emphasizing the importance of scaling production and increasing accessibility while staying true to the brand's mission.  Brands in this episode: Jacobsen Salt Co.

Nick Murphy of Breakdown Media is usually behind the camera recording Delicious City, but for this episode, he's at the mic to talk with Eli and Marisa about everything they've eaten in August so far. They also reveal more Hoagie Throwdown competitors (tickets for 9/7 are on sale now), run down a list of the top 20 food trends of the past 20 years, and Nick has fond memories (and a few regrets) from his Olive Garden days. 06:28 Hoagie Throwdown competitors revealed 12:30 In It To Win It: VIP Tickets for Hoagie Throwdown 16:21 Eater's Biggest Food Trends of the Past 20 Years 32:26 Nick's Olive Garden experience 35:49 Whatcha Been Eatin': veggie burgers and Christmas In July 51:40 The Sauce: a new Starr restaurant, plus beer gardens and bakeries We could not do this without our amazing partners who are as passionate about food and drink as we are: In the mood for fresh, fast and healthy? Then you need to be dialing up the Honeygrow App and ordering your favorite salad or noodles. And if you're a crab lover, Honeygrow has just launched their seasonal Chesapeake Crab Stirfry and it's here just in time for summer. Use discount code TASTY to get $3 off any order of $15 or more did you order from the Honeygrow app. Valid through 9/8 If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

Monster just posted its first-ever $2 billion quarter, Celsius saw revenue jump 84% year-over-year and energy drink sales in C-stores are booming. What's fueling this explosive growth, and where's the white space for emerging brands? The hosts break it down. They also ponder beef tallow's potential to power a fried food revival and highlight new mushroom lattes, clean-label cookies and sparkling teas. Show notes: 0:35: A Future Chicago. L.A. Is Near. We're So Energized, But Why? Beefy Frites. Oats, Roots & Citrus. – The hosts share updates on recent and upcoming Taste Radio meetups in Chicago, San Diego, San Francisco and London, as well as highlighting BevNET's December events: NOSH Live, BevNET Live, and Brewbound Live. They turn their attention to the thriving energy drink category and examine how the space is expanding to include niche audiences like women, gamers, and wellness consumers, noting trends like zero-sugar options, adaptogens, and alternative caffeine. Ray spotlights Jesse and Ben's, a brand of French fries cooked in avocado oil and beef tallow, and the hosts discuss how the brand represents a broader movement away from seed oils and how packaging can educate consumers. Mike shares organic oatmeal cookies, Ray mixes up a protein latte, Jacqui shines a light on Hoplark's latest products and John heralds a “Coffee Palmer.”  Brands in this episode:  Lake Hour, Gorgie, Alani Nu, Monster, Red Bull, Ghost, C4, Yerba Madre, Every State, Jesse & Ben's, Laird, Hoplark, Besto, Skout Organic, Coffee Project NY, Naked Energy, Pablo's Mate, Solstice 

In this flavour-packed episode of The Food Professor Podcast, recorded live at the SIAL Canada Food Innovation Show, Michael LeBlanc and Sylvain Charlebois welcome Dieter Heidegger of Moosbrugger, for an in-depth conversation about the art, tradition, and innovation behind Austria's award-winning cheeses.Dieter shares the fascinating story of Moosbrugger's humble beginnings, tracing its roots back to the owner's father-in-law, a master cheesemaker who started selling cheese from the back of a car. Through passion, creativity, and an unwavering commitment to quality, the company has grown into an internationally recognized brand—most recently winning a gold medal in a prestigious blind tasting in France for its distinctive pine-covered semi-hard cheese.Listeners will learn how Moosbrugger's cheeses stand out in a crowded market through a combination of small-scale, sustainable farming, traditional production methods, and a willingness to innovate with unique flavours that surprise and delight consumers. Dieter explains why sourcing from small farms, minimizing transportation, and working with master cheesemakers ensures both exceptional taste and environmental responsibility.The conversation also dives into the global trade landscape, with Dieter offering first-hand insights into how COVID-19 and shifting geopolitical dynamics have reshaped production strategies, sourcing decisions, and international market opportunities. From reducing dependency on far-flung suppliers to embracing slower, more deliberate distribution models, Moosbrugger is adapting to a more resilient, future-focused approach to food production.Innovation plays a central role in Moosbrugger's long-term success. Dieter reveals how the company's development process blends open-minded trend awareness with rigorous product testing to ensure new creations meet both creative ambitions and consumer demand. By testing with unbiased panels and allowing products to develop over years rather than months, Moosbrugger ensures each launch is built for lasting success.From Austria's deep culinary heritage to modern market challenges, this episode offers a rare behind-the-scenes look at a company balancing tradition, creativity, and global competitiveness—all while producing some of the world's most distinctive and delicious cheeses. Whether you're a cheese lover, food industry professional, or fan of entrepreneurial success stories, this episode will leave you hungry to taste the pine-covered perfection that's turning heads in Canada and beyond.https://www.kaese-moosbrugger.at/en/https://www.advantageaustria.org/ca/servicecenter/Buero-Toronto.en.html The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Gen Z is reshaping the frozen food game… and they're not settling for TV dinners. But while they're hungry for health and convenience, there's a catch: the price tag. Can wellness-focused frozen meals stay accessible, or are they becoming a luxury in disguise? The hosts discuss, and also sample Korean-style hard seltzers, culturally-inspired craft sodas and a potentially game-changing brand of non-alcoholic spirits. Show notes: 0:35: Voice Nail. A Notable List. Investors Here. Bites & Chews. So Long, Stouffer's. Trash Panda. NA Negronis. – The hosts chat about disliking the sound of their own voices before spotlighting the release of the 2025 NOSH Notables list, which honors leaders and innovators in food. They also highlight the number of investors registered for Taste Radio's Chicago Meetup, which takes place on August 14. Mike and John discuss standout finds from a recent UNFI show, including latke-inspired crisps, “baguette bites,” and low-sugar gummies. The hosts then turn their attention toward the growing trend of premium frozen meals and note the balance between health, convenience, and cost as a key consumer concern. They wrap up the show with a sampling of a hard seltzer made with fermented rice, a Twizzler-style candy brand, and a brand of alcohol alternatives that de-alcoholizes wine and spirits to create products that closely mimic whiskey, Campari, mezcal and more. Brands in this episode: Hoste Cocktails, Chomps, Little Latke, YAW!, Happy Candy, Better Sour, Behave, Stouffer's, Hungry Man, Vital Pursuit, Blue Zones Kitchen, Scott & Jon's, Mason Dixie Foods, SWRL, Afro Pop, Froot Thief, Twizzlers, Undone Drinks, Campari, Aperol

Man check all this wild shtuff out.Holler at us -IG: https://www.instagram.com/gengpodcasts/Twitter: https://twitter.com/GenGpodcastMerch: https://generation-g.creator-spring.com/00:00 Introduction and Group Dynamics02:58 Basketball Stories and Friendships05:53 Concert Experiences and Performances08:51 Concert Lineup and Audience Dynamics11:46 Middle Eastern Princes and Bizarre Trends18:37 Wrap-Up and Future Topics19:31 AI and Celebrity Culture21:29 Workplace Policies and Productivity25:28 Food Trends and Unique Flavors29:23 Entertainment and Nostalgia33:38 Wrestling Surprises and Shifts38:12 The Future of WWE and Pay-Per-View Pricing43:07 WNBA's Viral Moments and Publicity47:02 Current Shows and Wrestling References51:54 Fantasy League Dynamics53:37 NFL Preseason Insights55:33 Player Controversies and Injuries58:26 UFC Fight Predictions01:04:18 Fun Facts and Closing Remarks

Die Themen von Caro und Robert am 07.08.2025: (00:00:00) Weg von den Insta-Spots: Wie die Färöer Inseln ihren Over-Tourismus mit selbstfahrenden Autos bekämpfen wollen. (00:01:41) Neue Pläne für die Rente: Was im Rentenpaket steht, was Fachleute daran ungerecht finden und wie die Bundesregierung ihre Entscheidung rechtfertigt. (00:08:33) Zara-Werbung verboten: Was eine britische Behörde an der Zara-Werbung kritisiert. (00:11:53) Nach Treffen mit Putin: Wie Trump das Gespräch bewertet und ob es ein Treffen zwischen Putin und Selenskyj geben könnte. (00:13:43) Trends vs. Tradition: Wie nachhaltig der Erfolg von Food Hypes ist, wie sie funktionieren und ob sie traditioneller Küche schaden. Habt ihr Fragen oder Feedback? Schickt uns gerne eine Sprachnachricht an 0151 15071635 oder schreibt uns an 0630@wdr.de – und kommt gern in unseren WhatsApp-Channel: https://1.ard.de/0630-bei-Whatsapp Von 0630.

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Sohha Savory, Coro Foods, La Pêche, SaladSprinkles, and Cedar F&B. In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host is Beth Brown, founder and principal advisor at growth-stage consultancy S3 Connect. She offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders. Apply now to be featured in an upcoming episode.

When Mike Rypka launched Torchy's Tacos out of a trailer in Austin, he wasn't thinking about private equity or market expansion. He just wanted to serve “damn good tacos.”  Fast forward to today, and Torchy's has grown into a revered fast-casual chain with national ambitions, fueled by strategic investment and a fiercely loyal customer base. But the real engine behind the brand's success isn't just craveable food. It's culture. Torchy's differentiates itself through scratch-made food and a willingness to take creative risks with its menu. Behind the scenes is a deeply human company culture built around second chances, internal growth and genuine care for employees.  In this episode, Mike opens up about the humble beginnings of the company, how word of mouth and grassroots marketing initially drove Torchy's success and why “clean, craveable food” keeps the customers coming back. He also explains why it was critical to find an investment partner that provided not just capital, but deep operational and consumer insights, and how his personal struggles shaped a company culture rooted in redemption and opportunity.  Show notes: 0:25: Interview: Mike Rypka, Founder, Torchy's Tacos – Mike reflects on the early days of Torchy's Tacos and how it gradually evolved into a beloved taco chain with over 130 locations. He highlights the importance of quality, consistency, and culture in differentiating Torchy's from competitors, especially through their scratch-made food, full-service bars, and commitment to hospitality. Mike explains why he recently transitioned into the role of Chief Innovation Officer, how the company attempts to sell affordable food despite economic pressures and why Torchy's has resisted franchising in favor of maintaining tight operational control. He also talks about the importance of strong supplier relationships, transparency, and how deliberate growth has helped Torchy's preserve its identity and quality. Mike discusses how private equity firm General Atlantic has helped strategically guide the company's national expansion, how Torchy's innovation process blends customer feedback, social media listening and culinary trend tools and why not every idea has succeeded. Brands in this episode: Torchy's Tacos, Athletic Brewing

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

On this week's episode the gals catch up a little before diving right into the FYP segment. Dena reports on cautionary tales about Feel Free drinks (@officialnikolasquest), shares a collection of funny food-themed videos (@disorganized_dietitian, @sarreexcuse, @lifeasmuva) and dives into @coach.rac's video about his face plant. Catalina's FYP includes @jlazebnik's recommendation for improving upon Smash or Pass and @parentsdisgrace's strategy for shaming himself out of impulse shopping. The Jet2 Holiday audio is still going strong (@kelsiecampbell9), the TikTok cult was raided, and @meemaw7013 is keeping the people confused– and laughing–as the content creator of the week. The ladies wrap up the episode with Food Trends, including a tomato pasta recipe by @heresyourbite and another pasta by @pinaskitchen.    Check out all the videos we mention and more on our blog (2old4tiktok.com), Instagram (@2old4tiktokpod), and TikTok (@2old4tiktok_podcast). 

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

Nostalgia is such a big part of food trends. It shows up in dining, cooking, cookbooks, food writing, even food packaging. Think of that old-fashioned truck on the Peach Truck boxes!Why is nostalgia such a big part of food trends, dining options, and even flash-popular things in North American cooking? Let's talk about the part of nostalgia in both our career and even in the books we've written.We're Bruce Weinstein & Mark Scarbrough, authors of thirty-seven cookbooks. Our latest is COLD CANNING: small-batch preserving without the need of a steam or pressure canner. If you'd like to see that book, check out this link right here.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:14] Our one-minute cooking tip: Put your small children and pets out of the kitchen when you cook.[02:40] What's with so much nostalgia in food, dining, and cooking trends?[26:38] What's making us happy in food this week: steamed Chinese riblets!

Send us a textIn this episode, meet Tonja Engen. She's a Culinary Retail Product and Content Manager at Land O'Lakes and, works closely with our Culinary Center. Hear how our team of culinary experts work together to identify food trends, develop and test new recipes featuring our dairy products, and create social media content that gets consumers excited to cook at home. Check out Rootedintomorrow.com for more stories of incredible farmers!Follow Land O'Lakes Inc at:Facebook: www.facebook.com/LandOLakesIncInstagram: @LandOLakesIncLinkedIn: https://www.linkedin.com/company/landolakesinc/Follow along with our other businesses. Dairy: www.landolakes.comAnimal Nutrition: www.purinamills.comCrop Protection: www.winfieldunited.comSustainability: www.truterraag.com

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

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.

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

This Episode is Sponsored By: Anuga It's a big world out there - what trends are percolating on the global scene? JP Hartmann, director of Anuga, joined The Food Institute Podcast to discuss the intersection of U.S. and international trends and how the Anuga show is one not to miss. More About Jan Phillip Hartmann: Jan Philipp Hartmann has been the Director of Anuga, the world's leading trade fair for food and beverages, since April 1, 2023. With his extensive experience in the international trade fair industry and strong sales expertise, he has successfully driven the development of ISM Middle East. Now, he is bringing his innovative mindset to further strengthen and expand Anuga's position as a global leader. His goal: to distinguish Anuga even more from the competition, enhance its leadership in content, and take the B2B experience to the next level. More About Anuga: Anuga is the central meeting place for the global food and beverage industry and brings together leading players from the retail, catering and industry sectors in one place. This is where the trends of tomorrow are set, new impetus is given to the industry and valuable networks are created that have an impact far beyond the trade fair. As the largest international trade and marketplace for the global F&B industry, Anuga offers unique access to global markets, innovative consumer trends and in-depth market analyses. The dynamic start-up area in particular positions the trade fair as a centre for creative ideas and disruptive innovations that contribute to the further development of the industry. Sustainability is a central component of Anuga. Under the key theme of ‘Sustainable Growth', the trade fair sets new standards for a resource-conserving and future-proof food industry. With the premiere of Anuga Alternatives, it presents products and concepts based on innovative protein sources and alternative nutritional concepts and provides the stage for pioneering solutions that will play a decisive role in shaping the industry. As a driver of innovation and trendsetter, Anuga plays a key role in the transition towards a more sustainable and responsible food & beverage industry. It brings together ten specialized trade fairs under one roof, providing a comprehensive overview that facilitates business deals and promotes the long-term development of the industry. Anuga was first organized in 1919 and has since developed into one of the world's leading and largest food and beverage trade fairs. Today, it is not only represented in Cologne, but also has a global presence with the Anuga network in various countries. These include Anuga Select Brazil, Anuga Select India, Anuga Select China and THAIFEX - Anuga Asia. This international portfolio makes Anuga a global platform for the exchange and further development of the food and beverage industry. Anuga is more than just a trade fair - it is a global network that inspires with ideas, promotes dialogue and actively shapes the future of the food and beverage industry. Learn More: Anuga Website: https://www.anuga.com/ Anuga Instagram: https://www.instagram.com/anugacologne/ Anuga LinkedIn: https://www.linkedin.com/company/anugashowcase/ Anuga Newsletter: https://www.anuga.com/newsletter/

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.

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

It's the end of Season 5, and I'm signing off with a quick note to wish you a happy, healthy, and low-stress summer. No food rules, no pressure—just a reminder to enjoy the season, take care of yourself, and embrace the little things (yes, even the hot dog). I'll be back with Season 6 this fall!   Resources: ---   The Keri Report dissects health and nutrition with a no-nonsense approach.   Nutritionist, yoga teacher, and author of The Small Change Diet, Keri Gans, takes a straightforward and sometimes controversial approach to current health and nutrition issues. Her fun and engaging personality will leave you with a wealth of information on need-to-know hot topics for your overall well-being.   To find more information and to join Keri's mailing list, visit her website: https://kerigansny.com/   Instagram, TikTok,YouTube: @kerigans   This episode was produced by Darian MacDonald  

In den sozialen Medien tauchen immer wieder neue Ernährungstrends auf. Mal empfehlen Influencer, täglich fünf spezielle Lebensmittel zu essen oder drei andere auf jeden Fall wegzulassen. Dann wieder müssen es 30 Pflanzen pro Woche sein. Oder Low Carb. Oder Clean Eating. In der Summe wirkt das alles sehr kompliziert. // Alle Quellen und weitere Spezials findest Du hier: https://www.quarks.de/daily-quarks-spezial // Hast Du Feedback, dann melde Dich über WhatsApp oder Signal unter 0162 344 86 48 Von Julia Demann ;Sebastian Sonntag.

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

Roadless Rule rescinded to help with firefighting and timber harvesting. High hog numbers should mean continued low pork prices for consumers. Changing food consumption trends.  What's it take to be a Certified Crop Adviser?  USDA is reopening some livestock imports from Mexico.

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

He's one of the world’s most respected chefs - a powerhouse with Michelin-starred restaurants across the globe. But for those of us in the UAE, Chef Jason is the man behind Row on 45, Dubai’s immersive fine dining experience that now proudly holds two Michelin stars. We're celebrating World Chocolate Day on the Dubai Eye studio with Martin van Almsick, the man behind Al Nassma camel milk chocolates From steaming bowls of rich tonkotsu to perfectly chewy noodles made fresh daily, Ichiryu Ramen House has carved out a loyal following since opening its doors two years ago. What started as a passion project between three brothers has quickly become a must-visit for ramen lovers in Dubai - and now, they’re getting ready to open a second branch in Dubai Marina this summer. And from kids to teens and families, we've got you covered for all your summer camp needs!See omnystudio.com/listener for privacy information.

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

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 

It's a Chill Friday. Chris breaks down the Pew Research Data on how voters moved to Trump in 2024. 7am Food Friday- Chris covers Food Trends and the state of the hospitality industry with Mark Van Buren. Mark then covers top movie couples in history. Plus AZ Speaker of the House Steve Montenegro!

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

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

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

„Wackelkontakt“ ist DER Hit des bisherigen Jahres 2025: Platz 1 in Deutschland, Österreich und der Schweiz; Gold-Auszeichnung; hunderte Millionen Streams; Karneval- und Ballermann-Song Nr. 1. Pünktlich zum Release der „FC-Bayern-Meister-Version“ besucht der bodenständige Musiker von der Alm Hazel und Thomas in ihrem südhessischen Kellerstudio, um über alles Mögliche zu sprechen: Erfolg, Hubschrauberflüge, Schwarzwurzelsuppen und Esel. 00:00:00 Intro 00:03:27 Songwriting & goldene Schallplatten 00:11:12 Helis, Kinderkonzert & Zufälle 00:23:50 Kindheit auf der Alm 00:28:30 Umgang mit dem Hype & Partymusik 00:36:14 Patisserie, Food-Trends & vegane Ersatzprodukte 00:54:15 Touren & Meilensteine in diesem Jahr Zeitstempel können variieren. Oimara auf Instagram https://www.instagram.com/oimara_official/ Wackelkontakt Wikipedia-Eintrag https://de.wikipedia.org/wiki/Wackelkontakt_(Lied)#:~:text=“-,Kommerzieller%20Erfolg,mehr%20als%2053%20Millionen%20Streams. „Lampe kein Möbelstück“ https://www.suedkurier.de/region/mediathek/suedbaden/waer-ich-ein-moebelstueck-eine-lampe-ist-gar-keins;sts1372334,46586#:~:text=Aber%20ist%20eine%20Lampe%20eigentlich,Möbel%20und%20auch%20Lampen%20verkaufte. 9 bis 9 Shirli Version https://youtu.be/9IXEmgR3Y9w?si=tCvfRP5H3p_vO2Xp Wackelkontakt Bayern Version https://youtu.be/9-nimMEF8Ys?si=lTcxMuoWGxNAOXaL Oimara Kinderkonzert https://www.muenchenticket.de/event/oimara-kimm-ma-ned-auf-de-tour-32262/431097/ Liedermacher Bernhard Bentgens https://www.youtube.com/@bentgens1 HTH mit Vlad https://hazel-thomas-hoererlebnis.podigee.io/119-guilty-pleasures-mit-goldies-erfolgs-grunder-vladi Chocolatier Amaury Guichon https://www.instagram.com/amauryguichon/ Festival Bierle In Da Sun https://www.tegernsee.com/e-bierle-in-da-sun-festival Brat-Summer https://www.stern.de/gesellschaft/--brat-summer---das-steckt-hinter-dem-internet-trend-um-charli-xcx-34891974.html The Needle Drop gibt „Brat“ eine seltene 10/10 https://youtu.be/bLJ-zfBmChA?si=e_53Fj0d1ZLW6dtD Hyundai Staria https://de.wikipedia.org/wiki/Hyundai_Staria Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/hoererlebnis Du möchtest Werbung in diesem Podcast schalten? Dann erfahre hier mehr über die Werbemöglichkeiten bei Seven.One Audio: https://www.seven.one/portfolio/sevenone-audio

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

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

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

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

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

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

05/20 Hour 2: Should The NFL Ban The Tush Push - 1:00 Calls On Banning The Tush Push - 15:00 You Won't Believe Why This Fast Food Meal Is Blowing Up - 30:00

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

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