Podcasts about Tostitos

In 1947 Dave Pace spiced up America with Salsa and this turned into a 90 Billion Dollar category. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not so secret techniques that took famous businesses from mom and pop to major brands. Stephen Semple is a marketing consultant, story collector and storyteller. I’m Stephen’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is, well, it’s us, but we’re highlighting ads we’ve written and produced for our clients. So here’s one of those. [ECO Office Ad] Dave Young: Welcome back to the Empire Builders Podcast. I’m Dave Young here talking to Stephen Semple. And the listeners may not know this because we only release these every week or so, right? Stephen Semple: Mh-hmm. Dave Young: But we often record them one after the other. And we just got done recording the episode about Doritos and Tostitos. And now you’re telling me that we’re going to talk about dip, Pace Salsa. Stephen Semple: Pace Salsa. Yeah. Dave Young: So the picante sauce people. Stephen Semple: Correct. Correct. Absolutely correct. Dave Young: And that’s great with Doritos. Stephen Semple: I never thought about it being with Doritos. Dave Young: Really? Stephen Semple: Tostitos, I would, but not Doritos. Dave Young: How about both? Stephen Semple: Okay. Dave Young: I say you can dip a Dorito into anything. I’m in that camp. I’m firmly in the camp that anything dippable is- Stephen Semple: You’re all-inclusive in your attitude towards Doritos and dip. Very open-minded. Here’s the thing I’m going to say. If someone has not listened to the Doritos, Tostitos story, you really should go back and listen to it before listening to this one because there’s certain things that kind of come together in terms of what’s happening in the world. Dave Young: Like chips and dip. Stephen Semple: And these stories are kind of linked even though this story starts in 1947. Well, the Doritos story starts in the late ’50s. They still have kind of a bit of a shared history. Dave Young: These stories that are on a collision course, a deathening. Stephen Semple: They are. And this story’s also not just about pace salsa, but it’s really about the origin of the salsa in the United States as a category, which is a $90 billion category. And the business was started by David Pace in 1947 in San Antonio and was sold to Campbell Soup in 1995 for $1.1 billion. Dave Young: All right. Stephen Semple: So not a bad little payday. Dave Young: Not a bad deal. Stephen Semple: Yeah. So now David Pace was from Louisiana and he moved to Texas after World War II. He had been running a small food business processing sugar substitutes, which were popular both during the war and shortly after the war with rationing because of the sugar rationing. But as rationing was coming off, what he knew is there was going to be less and less of a need for these sugar substitutes. So he was looking for a new idea. And so we have to remember, it’s 1947, food’s kind of boring in the United States. It’s not diverse. It’s bland. It’s meat and potatoes. The condiment that was used to improve food was ketchup. That was the condiment to improve food, right? And Mexican food was not really a thing. About the only thing that people knew about Mexican food, it was spicy. Here’s the part that I came across that really surprised me the most. In New York City, one of the most diverse cities in the world, and certainly the most diverse city in the United States, there was just one Mexican restaurant in the city and New York at the time. Dave Young: In the ’40s? City. Stephen Semple: In the late ’40s, ’47. Dave Young: Okay. Wow. Stephen Semple: There was only one. That was it. Now, you could get Mexican food in the South because let’s face it, 100 years previous, a lot of parts of the South were part of Mexico, right? Dave Young: That’s right. Stephen Semple: As we like to remind ourselves. So here he is in- Dave Young: Well, Tex-Mex started just spreading in. Stephen Semple: Yeah. So here he is in San Antonio. He was stationed in Texas during the war and he’d settled in San Antonio, but he had never had Mexican food because now he’s off the base living in San Antonio and he tries salsa for the first time. And he’s like, wow, this is great. And he decides he needs to bring it to the market. A couple of challenges he ran into. First is how to make it. There’s lots of recipes around. He wanted to make his own version to sell the non-Mexican, so he wanted to tone down the intense flavors. He also needed to be able to jar it so it had shelf life. Here’s one of the fun challenges he ran into. A couple of the recipes he worked with would ferment once put in a jar. Well, what happens in a jar when something ferments? Dave Young: Botulism? Stephen Semple: No, kaboom. They blow up. Dave Young: Kaboom. They blow up. Okay. Yeah. Stephen Semple: So exploding jars, exploding jars of salsas, not really the objective. Dave Young: That’s never a good look either. Stephen Semple: Not really. But he gets it figured out and he brands it as Pace Picante Sauce. So it was first of all, promote it as a sauce, not a dip. And he starts selling it locally. He advertises it in the newspapers, but again, not as a dip as a sauce, like a marinade, something you brush on meat before baking. That was how it was being positioned. Dave Young: Well, it’s still, that’s the label on the jar is Pace Picante Sauce. Stephen Semple: Yeah. Dave Young: I’ve always wondered about that. He did that so he didn’t have to… Well, go ahead. Stephen Semple: But that was just kind of how he thought about it. And so for over a decade, he works on building up a following in Texas. It was building slowly. He liked spicy food, but most people didn’t, because even though he took the spice down, it was still spicy. Now he hires his son-in-law, Kit Goldsbury, and Kit hates spicy food, like can’t stand it, but still thinks he can sell it. And Kit starts at the bottom working every job and works his way up. And there’s a point where Kit becomes more senior. And Pace is now in five states and is making some money. They’re having some success. Dave Young: Good. Stephen Semple: But Kit’s goal is he wants us to become coast to coast. He wants to turn this into a big thing. But here’s what he notices. It’s too hot for northerners, but northerners want flavor because they’re eating Doritos. They’re eating nacho Doritos and cheese Doritos. They’re eating those things. So it’s not like they don’t want flavor. They just don’t want the heat. Dave Young: Yeah. Stephen Semple: There’s a marker for something interesting, unique, and different, but to go national, he needs to mute the heat. Dave Young: Needs to call it mild. Stephen Semple: Right. And around this time, Tostitos takes off and which is being used for dipping and it’s a massive success. So he decides to lean into the dip angle because he saw what was going on with Tostitos and he said, “You know what? We need to make this as a dip, not as a sauce, but I still need to take down the heat.” So he hires tasters to try all the jalapenos out there to find out which is the one that would work the best. Here’s the problem. Taster’s results were really inconsistent. He goes, “Okay, so I’ve still got to solve this heat problem.” So he hires a food scientist to engineer a heat-free jalapeno. Dr. Rasplicka, I think is how you pronounce his name, who basically created this measurement system for capsaicin, which is about how hot it is. And from this, they were able to figure out how to remove the heat because they were able to identify each one, able to identify the source of it and create this non-heat version of salsa. Dave Young: Okay. Stephen Semple: Now, you jump the gun on it a little bit, as you often do. So remember, while Americans didn’t want heat, they wanted something interesting. So of course they didn’t call it bland. What did they call it? Dave Young: Stay tuned. We’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell Ad] Dave Young: Let’s pick up our story where we left off and trust me you haven’t missed a thing. Stephen Semple: Well, Americans didn’t want heat. They wanted something interesting. So of course they didn’t call it bland. What did they call it? Dave Young: Mild. Well, they’ve got the three. They’ve got mild, medium, and hot. Stephen Semple: Right. And that’s exactly what they did. They had the other spice levels, but they didn’t go with bland. They went with mild. Dave Young: Yeah, yeah, yeah. This the Goldilocks rule, right? Stephen Semple: Yeah. Dave Young: Wow. Stephen Semple: And so therefore, and with mild, everyone can enjoy it. And then of course they offered the other spice levels and they market it as a dip. Very quickly, sales went from $3 million to over $50 million. Dave Young: I can imagine. Stephen Semple: So successful, supermarkets started placing salsa in the chip aisle because it was not in the chip aisle previously. In 1991, salsa passes ketchup as the number one condiment in the United States. Dave Young: Not till ’91. Stephen Semple: Not till ’91. Dave Young: Okay. Stephen Semple: 1995, Campbell’s buys the business for over a billion dollars. Dave Young: All right. Stephen Semple: Now, I forget what year it was. I think it was ’92, but anyway, early ’90s, Campbell’s actually created a Heinz Salsa. Dave Young: Really? Stephen Semple: Yes. And it failed miserably. Dave Young: Sure. Stephen Semple: But if you think about it, we often bump in these situations where companies do these line extensions, right? Where it’s like, “Well, why not? It’s tomato. It’s a condiment. It’s all this other thing. We can do a Heinz Salsa.” Why wouldn’t a Heinz Salsa work? People love Heinz ketchup. They’ll love Heinz Salsa.” It bombed. It totally bombed. Like bombs so much to the degree that it only existed for about three years and they went, “You know what? Instead, we’ll spend $1.1 billion buying a competitor rather than trying to develop our own.” Dave Young: Heinz is what it is and you know what you’re getting. Stephen Semple: But how often do we see that whole line extension happen and it fails? Dave Young: Yeah. Stephen Semple: Right? Like Gerber’s wanting to make adult food. Dave Young: No. Stephen Semple: Doesn’t work. Heinz making salsa. Dave Young: Make adult food and call it something else. Stephen Semple: Coke understood this when they went into the energy drink market because it was not Coke energy drink. They knew that would fail. Coke understood that. They were like, “No, no. Coke’s a pop. It’s a soft drink. It’s not an energy drink. We’re going to have to do something completely different.” But it’s amazing how often businesses will make that mistake of, “Oh, well, we do this thing. Let’s also market ourselves this thing and do this line extension.” And it doesn’t work. It doesn’t work. Dave Young: I think there are just invisible boundaries that if you don’t know them and you try to cross them. And in this case, it’s the style of food, right? Heinz goes on certain things, but it doesn’t go on Mexican food. You don’t dump ketchup on Mexican food. You don’t dump mustard on Mexican food. And Heinz makes ketchup and mustard and relish. Stephen Semple: And pickles. Dave Young: Pickles and all of those things, but they’re definitely not things that you put on Mexican food. Stephen Semple: It’s interesting. I was having this conversation with Michael Torbet, one of our partners, because we’re dealing with a situation with a client, an existing client where we’re struggling with getting them to think about not doing a line extension. And I was sharing with him this whole story of Heinz and we were talking about Gerber and a bunch of other companies that tried to do line extension and have failed. And we got talking about ketchup. And I was saying to him, “Well, I think the reason why it didn’t work because ketchup is something that you put on hamburgers.” But I like how you put it. It’s not specifically about hamburgers, but the foods that you put ketchup on, because again, Heinz is successful in pickles and they’re successful in mustard, but there’s foods where pickles, mustard, and ketchup go together. Dave Young: Yeah. Stephen Semple: And none of those foods does salsa go on it. It’s a different food category that salsa goes on. So you could make salsa and you could probably make cheese and that would actually work. Where you think about it, ketchup and salsa from a manufacturing standpoint are closer than salsa and cheese. Dave Young: Yeah. Those are weird associations. Stephen Semple: In fact, those companies do make cheese. They make cheese with a little bit of jalapeno. Dave Young: Yeah, absolutely. They’re right there next to the picante sauce. Stephen Semple: But I loved how you expressed it, hidden barriers, but they exist. And if you cross those barriers, it doesn’t work. Dave Young: Yeah. Stephen Semple: Yeah. Very cool. I didn’t think about them as being hidden barriers. That’s an amazing observation. Dave Young: Like Rolex should never make a phone. Stephen Semple: Right. Dave Young: Right? Well, phones keep times like, yeah, but that’s not right. Anyway, that’s just an example. There’s just lanes. Stephen Semple: Right. But there’s a couple of luxury watch brands that tried to dip their toe into the smartwatch market and it didn’t work. Dave Young: Yeah. Stephen Semple: And Rolex was not one of them, but I can’t remember who did, but they did and it failed terribly, failed terribly. Part of the appeal to a Rolex is the handmade and craftsmanship and all this other stuff. Dave Young: Well, and I don’t know. I have an Apple Watch and I have an Apple Watch not so much so I can tell time, but so it can do some other things for me. Stephen Semple: Yes. Dave Young: It can notify me. I use the timer function all the time and I could just carry a stopwatch around my neck or some kind of timer. But I also noticed that Apple sells, you can buy really fancy, upgraded, shiny, gold, sparkly, diamond encrusted versions of Apple Watch cases. The thing still does the same thing, but I don’t know how popular that stuff is. I’m guessing it’s pretty niche. Stephen Semple: I’m going to guess it probably is. And again, it’s not a line extension. It’s an add-on to an Apple Watch. It’s not a different watch. It’s an add-on. Dave Young: I think the guy that’s buying a Patek Philippe… I don’t know. Stephen Semple: Philippe Patek? Yeah. Dave Young: Or even a Rolex. Stephen Semple: Were you? Yeah. Dave Young: You’re not buying it for the same reason you’re buying an Apple Watch of any sort. And you’re not going to be fooled by the glitz and glam of the accoutrement on an Apple Watch into thinking that you’re buying a fancy watch. Stephen Semple: Yeah. Dave Young: It’s still an Apple Watch. Stephen Semple: It’s still an Apple Watch. Yeah. It’s a different thing. Dave Young: Interesting. Yeah. Stephen Semple: Anyway. Dave Young: That’s a fascinating subject to just these invisible barriers. Stephen Semple: In a great book that covers this a little bit is the 22 by… Is it Al Ries and somebody? Dave Young: Trout and Ries, 22 Immutable Laws of Branding. Stephen Semple: Yeah. And one of the laws that they go through is basically don’t do line extension. And they’ve got some great stories in that book around it. And anybody interested in branding, it’s a great… I have it on my desk and it’s a bible I refer to because those 22 laws, yeah, they are like you break them at your peril. With all of Heinz power, it couldn’t extend that and instead gave up and spent a billion dollars buying a competitor. Dave Young: And probably didn’t rename it Heinz. Stephen Semple: They did not. They kept it as Pace. Yeah. Dave Young: And they learned their lesson. Stephen Semple: Yeah, exactly. Exactly. Dave Young: We’ve spent this time talking about Pace and just before this recording, we talked about Doritos, Tostitos. I’m getting kind of hungry. Are you getting hungry? Stephen Semple: Yeah. And of course we also talked a little bit about Taco Bell. Dave Young: Yeah. Yeah. Stephen Semple: As a sidebar. Yeah. A lot of food conversation here late in the afternoon. Dave Young: If people hear my tummy grumbling in the microphone, you know what’s going on. If we weren’t in different cities on the same continent, I’d suggest we go out and grab a bite somewhere, Stephen, but we’ll have to do that another time. Stephen Semple: We’ll have to do that another time. Exactly. Dave Young: I’ll bring the dip, you bring the chips. Stephen Semple: All right, you’re on. Dave Young: Thanks for bringing us the Pace story. Stephen Semple: All right. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us, subscribe on your favorite podcast app and leave us a big, fat, juicy five star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute empire building session, you can do it at empirebuildingprogram.com.

Arch West had the heart of an entrepreneur and liked to take risks. Unfortunately he worked for Frito-Lay and had bosses to convince. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not so secret techniques that took famous businesses from mom and pop to major brands. Stephen Semple is a marketing consultant, story collector and storyteller. I’m Stephen’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is, well, it’s us, but we’re highlighting ads we’ve written and produced for our clients. So here’s one of those. [AirVantage Heating & Cooling Ad] Dave Young: Welcome back to the Empire Builders Podcast. I’m Dave Young and Stephen Semple is here with another Empire Builders story. And today, whispered in my ear as the countdown started that we’re going to talk about Doritos and Tostitos. And my brain instantly had electric shot go through it because are they the same? Are Tostitos and Doritos, is it the same company? Is Frito-Lay- Stephen Semple: Same company. Yeah, yep. Frito-Lay. Dave Young: Yeah. How about Takis? Stephen Semple: Oh, I don’t know. Dave Young: They get bought up yet? Stephen Semple: I don’t know. But [inaudible 00:02:04] did, they were actually created by Frito-Lay. Dave Young: By Frito-Lay. Again, back to my childhood, we’d go to the lake in the summer and always had bags and bags of nacho cheese flavored Doritos. Stephen Semple: There you go. Dave Young: And my mom used to say, “We’re going to eat so many of these. There’s just going to be corners poking out of us.” Oh my gosh. They’ve been around a while. Stephen Semple: They have been around a while. Yeah, they were launched in 1966. Dave Young: Doritos or … Stephen Semple: Doritos was done first and it was launched by Frito-Lay in 1966. Dave Young: All right. Stephen Semple: Yeah. Today, Doritos is part of Pepsi. And the estimated sales coming from Doritos is like 2 to $3 billion a year in sales. That’s a lot of cheese nachos. Dave Young: It is. Stephen Semple: It’s one of the top snack brands in the world sold in over 100 countries. So now while it’s a product inside of a big company, there’s a reason why I feel like it’s a bit of an empire building story because it’s an interesting little story of risk taking an entrepreneurship inside of this big corporation. That’s why I felt like it still kind of fits. Dave Young: Okay. Stephen Semple: And it’s all because of the actions of a guy by the name of Arch West, who’s a Frito-Lay executive. And when you hear this story, you realize he’s got a heart of an entrepreneur and is a bit of a risk-taker. Dave Young: Arch West. Stephen Semple: Arch West. So Arch came from nothing. He was raised in a youth home. He went to the military. And after the military, he gets into food marketing and he becomes a VP at Frito-Lay. Now, our story starts in the late 1950s. And like all good stories, it starts with a visit to Disneyland at Anaheim because that’s where all great stories start. Dave Young: So Arch goes to Disneyland. Stephen Semple: So Arch goes to Disneyland. And in Disneyland, there’s a restaurant called Casa de Fritos, which of course has been created. I don’t know if it’s still there, but at the time Casa de Fritos, which was basically created for distributing Frito’s products. It’s like this made up Mexican restaurant in the international food area of Disneyland. And remember, this is the ’50s. Dave Young: So Frito’s was in existence. Stephen Semple: Yes. Fritos was in existence. Dave Young: The little curly corn chip thingies. Stephen Semple: Correct. That was in existence. Dave Young: So I keep thinking like Lay’s Corporation- Stephen Semple: Frito-Lay had already merged at this point. Dave Young: So Frito became Frito-Lay? Stephen Semple: Yep. So it was Frito-Lay, wasn’t part of Pepsi yet, but it was Frito-Lay. Dave Young: Yeah. Stephen Semple: And they had this restaurant in Disneyland called Casa De Fritos for distributing Frito products. And as I said, it’s this made up Mexican restaurant, because remember this is the 50s in Disneyland. So how authentic is it? Probably not at all. Dave Young: Probably had Speedy Gonzalez and his friends. Stephen Semple: Right- Dave Young: … Taking orders. Sure. Stephen Semple: As you can imagine. But as the story goes, what was happening was they were throwing out … At the end of the day, if tortillas were left over, they were throwing them out. And a Mexican delivery guy said, “You shouldn’t be throwing these things out. You should cut them up and deep-fry them and serve them as tortilla chips.” Dave Young: Yeah. Stephen Semple: So Arch tastes these tortilla chips and he was like, “Wow, these have a really interesting flavor.” And he thinks to himself, I think there’s an untapped opportunity here and we can make something of this. So first he’s got to sell the ideas to his bosses. So Arch West makes a presentation to the executives and they’ll look at him and say, “Yeah, leave development to R&D. They create the stuff you sell it.” Dave Young: Stay in your lane, buddy. Stephen Semple: Stay in your lane, buddy. Now remember I said at the beginning, Arch is a risk-taker and has the heart of an entrepreneur? So what does Arch do with this no? Dave Young: I mean, he’s going to take them home and fry them. I don’t know. Stephen Semple: Yeah, he ignores it. He takes some discretionary funds that he has and he applies them to developing the chip. Dave Young: Okay. Good for Arch. Stephen Semple: He does this for three years. Dave Young: Three years- Stephen Semple: … Inside of Frito-Lay, he’s developing these chips with these discretionary funds for three years because he can’t make them the way they made them in the restaurant because it’s got to be shelf stable. So there’s kind of a bit of a challenge to making them. So after three years, he creates this secret shelf staple tortilla that he now has to get approved by the bosses, the very same bosses who three years ago told him, stick in his lane that he’s used company funds to develop. Dave Young: Oh, Arch, I love you. Stephen Semple: Right. Do you see why I believe this story deserved to be here? So he has this plan to convince bosses. He arranges to have the chips secretly supplied to the bosses before the meeting and he arrives late on purpose because he figures they’ll all try them. And his hope is, well, they better like them. Dave Young: They better like them. Yeah. Stephen Semple: So it turns out the board likes them. And at this point, he already has a name for them because he wanted it to sound like something easy and he wanted to have this foreign feeling. And he also liked this idea of combining Fritos and Cheetos because Cheetos had already been out there. So Fritos, Cheetos, Doritos. Dave Young: Doritos. Stephen Semple: Yeah. And they decide to launch it. So they launch it in 1966. Doritos is launched and it’s the only tortilla chip around. And the Baby Boomers are coming of age. They want to market this chip to the Baby Boomers. So if you’re going to market to it, what do you call it? You call it the With It Chip. This is the With It Chip because that’s the with it generation. Dave Young: Because it’s with it. Stephen Semple: Yeah. Yeah, yeah, yeah. So just tell people it’s with it and it’ll all work out because they’ll all think it’s hip and cool. Dave Young: Yeah. I can see that happen. Stephen Semple: Yeah. Bombed- Dave Young: … Calling it riz. Stephen Semple: Yeah, it bombed because here’s the problem. The chips were plain and chips at the time are used for dipping and dips were popular at parties, but that was with the Boomers’ parents, not the kids. So it was not so with it actually. Turns out to be not with it at all. So there was this great disconnect because the kids are like, “We don’t do dip.” The parents were the ones doing dip and the parents didn’t want to do … It was this complete failure in terms of positioning. So around this time, Wayne Calloway joins the company. Wayne doesn’t see that product as a failure because he looks at it and he says, “Look, here’s the problem. Boomers don’t want to use it as a dip, but they still want the flavor, so we need to add flavor.” And around this time- Dave Young: “We need to make the dip into a powder and apply it to the chips.” Stephen Semple: Right. And around this time, Frito-Lay had been investing tons of money into food science. And there was this new emerging technology called gas chromatography, which basically breaks down the elements so you can figure out how to make an artificial powdered form of things. Dave Young: Okay. Stephen Semple: So after months of experiments, the team presents a range of options. So they now have to choose a flavor. And here’s how they looked at things. And this is the other reason why I think there’s great lessons here, because we always talk about looking around the world for ideas. Taco Bell had come on the scene around this time and was growing really, really quickly and was super popular. When Taco Bell first came out, it exploded. So the first flavor they looked at was … Dave Young: Stay tuned. We’re going to wrap up this story and tell you how to apply this lesson to your business right after this. Dave Young: Let’s pick up our story where we left off and trust me you haven’t missed a thing. Stephen Semple: Taco Bell had come on the scene around this time and was growing really, really quickly and was super popular. When Taco Bell first came out, it exploded. So the first flavor they looked at was taco flavor. Dave Young: Okay. Yeah. Stephen Semple: Because they’re like, “Well, look, there’s this thing going on over here.” Dave Young: Sure. Stephen Semple: And it sells well, but they’re still not completely satisfied. So what they noticed was as Mexican food is growing, they noticed that nachos are starting to become a common restaurant idea. Dave Young: Yeah. And that’s just cheese. There’s no such thing as nacho cheese. It’s just cheese. Stephen Semple: It’s just cheese. So in 1972, they launch nacho flavored Doritos and in the first year, sales rise $60 million on the back of that. Dave Young: Yeah. Stephen Semple: So West gets promoted, Calloway’s now President. Dave Young: What year? Stephen Semple: That was 1972. Dave Young: ’72. Yeah. Yeah. Stephen Semple: Yeah. So West gets promoted. Calloway’s now President. And the other thing, trend that’s going on U.S. is in the 1970s, vacationing in Mexico becomes really popular. It’s happening in record numbers and Mexican restaurant chains are popping up all over the place because people experience Mexican food, want to have it at home. And what’s really popping up? Guacamole. Big trend is guacamole. So they decide they need to create a restaurant style chip for dipping. Isn’t it interesting now we’re going back to dipping? Dave Young: Now we’re going back to the dips because people love this guacamole. Stephen Semple: Yeah. So dipping is back. And so what they do is they create Tostitos, a restaurant style chip for dipping and guacamole. And in less than a year, they do $140 million in sales and it’s the most successful product in Frito-Lay history. Dave Young: Wow. Stephen Semple: The other fun thing they do is in 1986, they create a flavor for Doritos called Cool Ranch flavor. And the only reason why I love sharing this is this has a really funny circular story because they came across this ranch dressing from this little tiny company called Hidden Valley. Dave Young: Right. Stephen Semple: And they looked at that flavor and they went, “That’d be a great flavor for the Doritos.” And they just called it Cool Ranch Rather than Ranch. And it was another home run, $120 million in the first year, but it worked out so well that it actually inspired Hidden Valley to take their product national. Dave Young: Oh, wow. Okay. Stephen Semple: So it was like Doritos discovered from Hidden Valley, sold all this stuff. Cool Ranch became so popular that Hidden Valley went, “Wait a minute, we could do this salad dressing now nationwide.” And in 1990, Doritos becomes the most popular chip in the world with a billion dollars in sales. Dave Young: Wow. Okay. Stephen Semple: Yeah. So while it was already a big company well established, I still kind of felt like there was a cool little story in there because again, it was about … They’d be looking out and looking at these trends and going, “Well, let’s tap into this trend. Let’s tap into this trend. Let’s tap into this trend,” while it was in the food space, it wasn’t in the snack space. So it was still an industry beside them. I have to admire his chutzpah of being told no and then taking company discretionary funds and basically spending three years developing the product right under their noses. Dave Young: Yeah, definitely an entrepreneurial streak in there. Stephen Semple: Yeah, no [inaudible 00:13:56]. Dave Young: Well, cool. I’m glad I know all this now. Back in the day, I started eating those chips right when they first came out, Stephen, I’m pretty sure. Stephen Semple: Yeah. The other part I found interesting on it was that, again, this whole idea of, let’s call it the With It chip and thinking just by saying that, that that’s enough. And then on top of that, having a product that was also completely out of sync with the market that you were trying to go to because it had to be dipped and their target market was not dipping. It was their parents that was dipping. I just found that so interesting that there was that much of a disconnect in terms of, “Well, let’s just call it, let’s just call … Our socioeconomic studies say this, so let’s just call it that and we’ll make it so.” And we see that so often as a mistake in marketing where it’s like, no, you actually have to freaking understand your customer and not just from, “Oh, they’re 26 years old and they drop …” How do they think? How do they behave? How do they act? Where are they consuming? Oh, they consume. Oh, they consume the product while at the beach. Okay. Well, they’re not freaking taking dip. Dave Young: Right, right. Stephen Semple: Right. It was such a miss and so typical of how a lot of companies look at things when they put together their marketing plan. Dave Young: Here’s the thing. People were starting long distance cross country road trips too. Stephen Semple: Yes. Dave Young: Man, it’s hard to eat. It’s hard to eat chips and dips while you’re driving. Stephen Semple: Not happening. Dave Young: You can eat a bag of Doritos all day long behind the wheel of a car and stop and get another [inaudible 00:15:28]. Stephen Semple: So I also have to give credit to Wayne Calloway that he came along and saw that disconnect. He said, “No, this is a great product, but here’s the disconnect. The disconnect is not that the product isn’t great. The disconnect is people aren’t going to dip it. That’s the disconnect.” But then to later notice that dip is coming back, because it’ll be easy to go with dip is out, later noticing dip coming back in the form of guacamole and saying, “Hey, in fact, let’s go back to really what the original Dorito was, which was this unflavored tortilla that you could use for dipping.” It’s kind of funny that it went full circle. Dave Young: But even so, like my parents, because they were of the dipper generation, had a recipe for chili cheese dip that you would use with the nacho cheese Doritos. Stephen Semple: Yeah. Okay. Dave Young: It was really good. Stephen Semple: All right. All right. Dave Young: Not so much if you’re driving. Stephen Semple: But you were a very sophisticated family having something like that. Dave Young: Well, yeah. Absolutely. Stephen Semple: So again, I just thought it was an interesting story. And again, one of those ones, keeping your eye out, looking a little bit outside of your industry, because all of these ideas came from trends they saw in the restaurant industry, not the snack food industry. Dave Young: Yeah. Yeah. Good observations. Well, thank you. Now I know a lot more about Doritos and Tostitos and why I don’t dip anymore. Stephen Semple: And it’s funny when you think about the recent Doritos advertising, when you talk about your mom making the comment, Doritos now runs a lot of ads where they don’t even use the word Doritos in the ad. They just show the triangle. Dave Young: Sure. Stephen Semple: And as soon as you show that triangle, what do we all think? Dave Young: That’s classic brand code. Stephen Semple: Right. Yes. Dave Young: McDonald’s is doing that. They’re just either using- Stephen Semple: The arches. Dave Young: Yeah. Just the arch or- Stephen Semple: Or even a piece of the arch. Dave Young: And then just the sound, just ba-ba-ba-ba-ba. That’s it. Once you get into empire territory, you can start doing fun things like that. Stephen Semple: Yep. And really own the mind and really own the space. Hats off to the host of Frito-Lay in terms of the stuff that happened over there. And I just, again, didn’t exactly fit our stuff, but I thought it did enough just because of the craziness. So that happened inside the company. Dave Young: I’m down for a fun story about business and food. Stephen Semple: Yeah. Rebels inside the four walls. Dave Young: That’s right. Thanks, Stephen. Stephen Semple: All right. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us, subscribe on your favorite podcast app and leave us a big, fat, juicy five star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute Empire Building session, you can do it at empirebuildingprogram.com.

It's Super Bowl snack time as Mike and Tom join forces with Dan from The Sporkful to tackle Tostitos Chips & Salsa in this supersized special episode. Check out The Sporkful Podcast: https://www.sporkful.com/tag/podcast-episodes/ Join the MATES Club for even more snacking: ⁠⁠https://realm.supportingcast.fm/matesclub ⁠⁠⁠ Watch MATES on YouTube: ⁠https://www.youtube.com/@MikeAndTomEatSnacks Learn more about your ad choices. Visit megaphone.fm/adchoices

Hour 1: Donny Football in for the guys on this New Year's Eve! Does Donny want Lamar Jackson to play in Sunday's Steelers-Ravens game? Tyler Kennedy joins the show to talk about the Penguins' recent wins and trade. And Donny wants Tostitos to return as the sponsor of the Fiesta Bowl.

Hour 1: Donny Football in for the guys on this New Year's Eve! Does Donny want Lamar Jackson to play in Sunday's Steelers-Ravens game? Tyler Kennedy joins the show to talk about the Penguins' recent wins and trade. And Donny wants Tostitos to return as the sponsor of the Fiesta Bowl. Hour 2: Donny looks back on the 2025 resolutions he gave the Pittsburgh sports teams at the beginning of the year. Matt Clement joins the show to talk about the Pirates' offseason so far. And Mike Florio jumps on with Donny to talk about Week 18, Mike Tomlin as a TV analyst, possible NFL seeding changes, and more. Hour 3: Dom has an issue with the TV setup Donny has in the studio. Donny gives his 2025 Pittsburgh athlete Mount Rushmore. And Aditi Kinkhabwala and Jeff Hathhorn join the show to go over all the latest football and Steelers news. Hour 4: We listen to Aaron Rodgers' comments from his press conference today. Dom almost got into a bar fight last night. And the guys reminisce on old WWE PPVs that they miss.

The CPG Guys are joined in this episode by Mike Del Pozzo, President of North America Commercial & Customer at PepsiCo, food & beverage manufacturer of iconic brands like Pepsi, Frito Lay, Mtn Dew, Gatorade, Quaker Oats & Doritos. Find Mike on Linkedin at: https://www.linkedin.com/in/michael-del-pozzo/ Find PepsiCo on Linkedin at: https://www.linkedin.com/company/pepsico/ Find PepsiCo online at: https://www.pepsico.com/ Here's what we asked Mike: PepsiCo recently announced *Pepsi Prebiotic Cola* — a major evolution of traditional cola. How do you see functional ingredients like prebiotics shaping the future of the carbonated soft drink category? 2. Gatorade is introducing *Gatorade Lower Sugar*. What role does reduced sugar innovation play in meeting evolving consumer expectations without compromising performance? 3. Starbucks Coffee & Protein is launching nationally through the PepsiCo partnership. How important are joint ventures like this in accelerating PepsiCo's innovation agenda? 4. Pepsi is moving into premium *12oz glass bottles*. What does this say about the importance of packaging as an innovation driver, especially with younger consumers and how will this help in foodservice? 5. Lay's is undergoing its biggest brand refresh in 100 years. How do visual identity and packaging innovation play into consumer trust and loyalty? 6. By the end of 2025, Lay's and Tostitos will have no artificial colors or flavors. How big of a lift is this operationally, and how does PepsiCo define "clean label" innovation? 7. How is PepsiCo using *pepviz®* (data and insights) to connect innovation with retailer success and shopper behavior? 8. With e-commerce and omnichannel shopping accelerating, how does PepsiCo think about innovating "where" products show up, not just *what* they are? 9. Innovation often comes with risk. How do you personally create a culture within PepsiCo North America where teams feel empowered to test, fail, and scale new ideas? 10. If you fast-forward to 2030, what will PepsiCo North America's innovation legacy look like under your leadership?

The CPG Guys are joined in this episode by Mike Del Pozzo, CEO of PepsiCo North America Commercial & Customer at PepsiCo, food & beverage manufacturer of iconic brands like Pepsi, Frito Lay, Mtn Dew, Gatorade, Quaker Oats & Doritos.Find Mike on Linkedin at: https://www.linkedin.com/in/michael-del-pozzo/Find PepsiCo on Linkedin at: https://www.linkedin.com/company/pepsico/Find PepsiCo online at: https://www.pepsico.com/Here's what we asked Mike:PepsiCo recently announced *Pepsi Prebiotic Cola* — a major evolution of traditional cola. How do you see functional ingredients like prebiotics shaping the future of the carbonated soft drink category?2. Gatorade is introducing *Gatorade Lower Sugar*. What role does reduced sugar innovation play in meeting evolving consumer expectations without compromising performance?3. Starbucks Coffee & Protein is launching nationally through the PepsiCo partnership. How important are joint ventures like this in accelerating PepsiCo's innovation agenda?4. Pepsi is moving into premium *12oz glass bottles*. What does this say about the importance of packaging as an innovation driver, especially with younger consumers and how will this help in foodservice?5. Lay's is undergoing its biggest brand refresh in 100 years. How do visual identity and packaging innovation play into consumer trust and loyalty?6. By the end of 2025, Lay's and Tostitos will have no artificial colors or flavors. How big of a lift is this operationally, and how does PepsiCo define “clean label” innovation?7. How is PepsiCo using *pdpviz®* (data and insights) to connect innovation with retailer success and shopper behavior?8. With e-commerce and omnichannel shopping accelerating, how does PepsiCo think about innovating “where” products show up, not just *what* they are?9. Innovation often comes with risk. How do you personally create a culture within PepsiCo North America where teams feel empowered to test, fail, and scale new ideas?10. If you fast-forward to 2030, what will PepsiCo North America's innovation legacy look like under your leadership?CPG Guys Website: http://CPGguys.comFMCG Guys Website: http://FMCGguys.comSheCOMMERCE Website: https://shecommercepodcast.com/Rhea Raj's Website: http://rhearaj.comLara Raj in Katseye: https://www.katseye.world/DISCLAIMER: The content in this podcast episode is provided for general informational purposes only. By listening to our episode, you understand that no information contained in this episode should be construed as advice from CPGGUYS, LLC or the individual author, hosts, or guests, nor is it intended to be a substitute for research on any subject matter. Reference to any specific product or entity does not constitute an endorsement or recommendation by CPGGUYS, LLC. The views expressed by guests are their own and their appearance on the program does not imply an endorsement of them or any entity they represent.CPGGUYS LLC expressly disclaims any and all liability or responsibility for any direct, indirect, incidental, special, consequential or other damages arising out of any individual's use of, reference to, or inability to use this podcast or the information we presented in this podcast.

Jim's guest this week on The CMO Podcast is Jonnie Cahill, the newly appointed SVP and Chief Marketing Officer of International Foods at PepsiCo. Originally from Dublin, Ireland, Jonnie stepped into this role in April 2025 after more than 12 years at Heineken, where he most recently served as Chief Marketing Officer for the U.S.PepsiCo is a global food and beverage powerhouse with nearly $95 billion in sales and an iconic portfolio of brands — including Pepsi, Gatorade, Quaker, Lay's, Cheetos, Mountain Dew, and Tostitos, to name just a few.This marks Jonnie's third CMO role. Prior to PepsiCo and Heineken, he served as CMO of Telefónica in Dublin, and earlier spent six years at Diageo, where he had the opportunity to work on one of Ireland's most beloved brands: Guinness.Jonnie and Jim sat down over coffee at the Cannes Lions Festival of Creativity to talk about his journey, leadership lessons, and the challenges of building global brands. ---This week's episode is brought to you by Deloitte and StrawberryFrog.Learn more: https://strawberryfrog.com/jimSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Depending on your disposition for integrating technology into your work day, you believe AI is either a tool for increased efficiency and productivity. Or it presents challenges such as job displacement, the potential for bias and misinformation, and other ethical concerns. By the way, AI wrote that, which might foretell the end of my career as a writer and radio host. My two lunch guests today potentially worry about the future of their jobs too. Taylor Bennett is the founder & CEO of Mesh, an integrated advertising agency specializing in brand strategy, creative, web and digital marketing. For more than 20 years, Mesh has worked with local businesses such as Baton Rouge General and Visit Baton Rouge, as well as providing pro bono work for the Manship Theatre, Louisiana Wildlife and Fisheries Foundation, Ducks Unlimited and Jefferson United Methodist Church. In 2021, Mesh received the Best in Show Overall at the annual American Advertising Awards, also known as the Addy Awards. Max Zoghbi launched his career in cinematography with a daring adventure: together with his two best friends, Max traveled the entire 2,300 miles of the Mississippi River over 61 days in a kayak, documenting the journey through photos and video. After returning home, Max began picking up small video gigs—weddings, a commercial for a friend’s dad’s business—while working to break into the film and commercial industry. In 2011, Max founded Loupe Theory, providing direct production and agency work for Tostitos, Keller Williams, Cisco, NBA, Smoothie King, Lamar, Abercrombie & Fitch among others. Not since the introduction of the personal computer has technology influenced the workplace like AI seems poised to do. Whether you believe AI is an existential threat to the creative class or makes design work more efficient, it’s fair to say AI is here to stay. Max Zoghbi and Taylor Bennett are business people working in creative fields, both navigating a rapidly changing workplace. Yet, as with any business, flexibility, adaptation, and innovation have and will be the markers of their continued success. Out to Lunch is recorded live over lunch at Mansurs on the Boulevard. You can find photos from this show by Ian Ledo and Miranda Albarez at itsbatonrouge.la.See omnystudio.com/listener for privacy information.

The Sounds of Nouns & Food News - Red Tostitos & Snickers PuddingSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Lays; Doritos; Tostitos; Cheetos; HIT ME UP BRUVPlay YOURSELF! : https://www.blindrank.net/game/CrispsBrands

That's a wrap on another season with the Whine Mamas. Jimena and Annie recap some of their favorites of the season, including favorite moments and favorite wines. Margarita of the Week: Agalima Organic Jalapeño Margarita Mix. Honorable mentions: spicy margaritas, Mothers Day, Tostitos, ITInstagram: @whinemamapodcastHosts: @anniegpyle & @j.freyy

Season six of The HISTORY Channel's most salivating series “The Food That Built America” is stuffed with the origin stories of inspiring food pioneers, visionaries, and entrepreneurs who revolutionized America's culinary landscape. From unlocking original ideas to elevating old favorites, this season explores the inspiration and innovation behind the products that became household names such as DORITOS, TOSTITOS, PACE PICANTE, SALSA, RAISINETS, GOOBERS, MILK DUDS, CHIPS AHOY, and many more.These creative, sometimes ruthless, visionaries unlocked strokes of branding genius that rewrote labels and grocery aisles, evolving the tastebuds of consumers one product at a time. Join in on the fun as we crunch through the stories behind some of the biggest and most lucrative food brands in American history.New episodes air Sundays at 9/8c on The HISTORY Channel.

Season six of The HISTORY Channel's most salivating series “The Food That Built America” is stuffed with the origin stories of inspiring food pioneers, visionaries, and entrepreneurs who revolutionized America's culinary landscape. From unlocking original ideas to elevating old favorites, this season explores the inspiration and innovation behind the products that became household names such as DORITOS, TOSTITOS, PACE PICANTE, SALSA, RAISINETS, GOOBERS, MILK DUDS, CHIPS AHOY, and many more.These creative, sometimes ruthless, visionaries unlocked strokes of branding genius that rewrote labels and grocery aisles, evolving the tastebuds of consumers one product at a time. Join in on the fun as we crunch through the stories behind some of the biggest and most lucrative food brands in American history.New episodes air Sundays at 9/8c on The HISTORY Channel.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

In this edition of Insider Trending, Miles and special guest co-host Pallavi Gunalan discuss James Cameron caping for AI, DHS looking through your socials, Trump's war on… water pressure?, the Tostitos chip recall, ICE attempting to interrogate school children?, a Trump tariff update, the Coachella exodus and much more!See omnystudio.com/listener for privacy information.

Woke up this morning, still sick. Ugh. So much coughing! Hopefully another restful day & one more good night's sleep and I'll be back to normal by the weekend. In the news this morning, Western Wisconsin fire departments are going to be installing free smoke detectors, the La Crosse County committee is holding off on selling land to Country Boom, a St. Croix Country Assistant District Attorney is in trouble for threatening some judges, and a bunch of Tostitos chips are being recalled. In sports, the Brewers destroyed the Rockies last night, the Bucks take on the Pelicans tonight, Ja Morant has moved on from his finger-gun celebration, and Cody Bellinger of the Yankees is giving up chicken wings for the foreseeable future. And did you see Rory McIlroy's daughter, Poppy, with the putt yesterday? Elsewhere in sports, a look at some of the other major records that could be broken now that Ovechkin passed Gretzky…and speaking of Gretzky, the Rolls Royce he got as a gift for passing Gordie Howe on the all-time NHL goals list is up for auction. Wild story & video footage from California yesterday where the wife of Weezer's bassist was shot & arrested by police. Office Cora joined me to talk about what she's doing this weekend in the 715 and to play a round of "Hypothetical Thursday". My question for her was: If you could only have one for the rest of your life, would you choose meat or veggies? Her question for me was: What superpower would you choose? Another day, another lost dog reunited with it's owner thanks to the kindness & generosity of others. And a student helped to save a teacher's life after they collapsed. Have you ever worked at a job with background music? Apparently it can be VERY detrimental to your mental health and your productivity at work. Go figure. A new study found that having a pet makes you as happy as earning an extra $90k/year. And in today's edition of "Bad News with Happy Music", a driver-less car got stuck in a Chik-Fil-A drive thru after it malfunctioned, an emergency dispatcher in Georgia is being investigated for ordering some breakfast from McDonald's while on a 911 call, a bunch of pallbearers fell into the burial hole at a cemetery, a mother in Texas who was accused of driving while drunk told the cops that she was on the way to pick up her five-month-old baby…but the baby was already in her backseat, and a foster mom is under investigation for allegedly trying to trade one of her foster kids for an exotic monkey. See omnystudio.com/listener for privacy information.

(4/1/2025-4/8/2025) Fee to you flee. Tune in.#applepodcasts⁠ ⁠#spotifypodcasts⁠ ⁠#youtube #amazon⁠ ⁠#patreon⁠patreon.com/isaiahnews

Vidcast:  https://www.instagram.com/reel/DICKvDDNruV/These recalled bags may contain nacho cheese tortilla chips as well as or instead of yellow corn tortilla chips.  They could trigger a serious allergic reaction for those with milk allergies or sensitivities.  Affected bags have one of the following manufacturing codes: 471106504, 471106505, 471106506, or 471106507 with a “Guaranteed Fresh” date of May 20, 2025.These recalled bags have been sold in Alabama, Florida, Georgia, Illinois, Indiana, Kentucky, Mississippi, North Carolina, Ohio, South Carolina, Tennessee, Virginia, and West Virginia.Return these recalled chips to the place of purchase if you, family members, or household visitors have a milk allergy or sensitivity.  For a refund or further information, call Frito-Lay at 1-800-352-4477.https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/frito-lay-issues-limited-recall-tostitos-cantina-traditional-yellow-corn-tortilla-chips-undeclared#fritolay #tostitos #milk #allergy #recall

Season six of The HISTORY Channel's most salivating series “The Food That Built America” is stuffed with the origin stories of inspiring food pioneers, visionaries, and entrepreneurs who revolutionized America's culinary landscape. From unlocking original ideas to elevating old favorites, this season explores the inspiration and innovation behind the products that became household names such as DORITOS, TOSTITOS, PACE PICANTE, SALSA, RAISINETS, GOOBERS, MILK DUDS, CHIPS AHOY, and many more.These creative, sometimes ruthless, visionaries unlocked strokes of branding genius that rewrote labels and grocery aisles, evolving the tastebuds of consumers one product at a time. Join in on the fun as we crunch through the stories behind some of the biggest and most lucrative food brands in American history.New episodes air Sundays at 9/8c on The HISTORY Channel.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

The Plan-B Show with Brock & Kiki - February 24th 2025See omnystudio.com/listener for privacy information.

This week the Whine Mamas catch up on their trip to the Big Easy and recap what it was like being a part of the biggest night of football. Grab a glass of wine and settle in for the stories of Super Bowl weekend. Honorable mentions: plastic straws, Super Bowl Monday, ocean, New Orleans, petition, Tostitos salsa verdeInstagram: @whinemamapodcastHosts: @anniegpyle & @j.freyy

Episodio donde los co-capitanes planean contar cosas en el podcast, pero se arrepienten. La secuela de la historia de Pari sobre la chava de los Tostitos, lo buena que es la película de The Warriors trascendiendo en el tiempo, Stephen King reseña la película The Monkey obviamente a su favor, CGI prohibido en Gremlins 3, próximamente vendrá Uncharted 2, propuesta de Wisto para que Sony haga Returnal y Bloodborne, casting para la película de Christopher Nolan sobre la Odisea, creadora de Acolyte se retira de la Producción en general, reseñas sin spoilers de Trap y The Watchers. Grupos que nos encantan, pero que su cancion más famosa no te gusta nada y terminamos con la opinión de Pari sobre "Mi nombre es..." Escúchanos: Spotify / Apple Podcasts / YouTube Apóyanos: patreon.com/holamsupernova Síguenos: Instagram/ Twitter/ TikTok @holamsupernova Merch: holamsupernova.myshopify.com

 The Food Court: 2025 SEASON PREMIERE We're BACK and kicking off our brand-new season with none other than Adam Richman, host of The Food That Built America!  The HISTORY Channel's most mouthwatering series returns Sunday, February 23 at 9/8c, diving deep into the game-changing food pioneers who revolutionized America's kitchens and snack aisles.Adam joins us to break down the epic origin stories behind Doritos, Tostitos, Pace Picante Salsa, Raisinets, Milk Duds, Chips Ahoy, and more.  From risk-takers who redefined convenience to the bold minds behind Panda Express, Cinnabon, Top Ramen, and ICEE, this season explores the branding brilliance that changed how we eat! Season 6 Premiere Episode: "Tortilla Takeover" How Mexican food became a nationwide obsession The creation of America's best-selling salsa The birth of iconic snack chip brands like Doritos & TostitosWe also chat about George Motz's burger heaven, Hamburger America , and of course, the Super Bowl —because what's football without snacks?Hit play NOW on Spotify, Apple Podcasts, or wherever you listen! Follow & rate us! And don't forget to check out @the_food_court_rolandos on Instagram for behind-the-scenes bites!

Welcome to The Replayables, where The I-5 Corridor's Traffic Report hosts Tyson Alger and Justin Myers revisit one classic game in Oregon history every month. With the national championship coming up on Monday, we kick off this new series by transporting listeners back to January of 2011, when the Oregon Ducks and the Auburn Tigers met in Glendale, Arizona with all the Tostitos on the line. The final score may have read 22-19 Auburn, but Oregon fans know there's much more to the story. Listen in for stories about Chip Kelly, Brent Musburger, Dyer's knee and the origins of the phrase “Natty.” Then, tell us what game we should do next in the comments. Catch the full episode in the player above find us on Apple Podcasts or Spotify.Editor's note: Our Traffic Report team suffered a loss last week, with Crash, Justin's best buddy of a Pitbull, passing away after nine years together. After recording this month's Replayables, Justin wanted to say a few words to remember a very good boy. Thanks for listening and supporting, everyone. — The I-5 CorridorThe I-5 Corridor is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.i-5corridor.com/subscribe

In episode 1761, Jack and guest co-host Pallavi Gunalan are joined by comedian, Django Gold, to discuss… America Is Relying On Unpaid Teenagers To Save Democracy, Trump's $100,000 Watch Headquarters In Are A Daycare? Also... He May Secretly Be Selling Erectile Dysfunction Honey, Tostitos And Doritos Are “Fighting Shrinkflation” – But Not Really and more! America Is Relying On Unpaid Teenagers To Save Democracy Poll Work Is in Crisis. Teens Are Stepping Up to Fill the Void. Election worker turnover has reached historic highs ahead of the 2024 vote, new data shows Poll of Election Officials Finds Concerns About Safety, Political Interference Right-wing activists pushed false claims about election fraud. Now they're recruiting poll workers in swing states. ‘SOS From Your SOS': How poll workers are being recruited in Kentucky Kentucky Secretary of State partners with breweries in campaign to recruit poll workers Poll workers can be hard to find. In Nebraska, election officials can draft them Long voting lines threaten our democracy. Fixing them is easier than you think States pass new laws to protect election workers amid ongoing threats Election workers worry that federal threats task force isn't enough to keep them safe Trump's $100,000 Watch Headquarters In Are A Daycare? Also... He May Secretly Be Selling Erectile Dysfunction Honey Tostitos And Doritos Are “Fighting Shrinkflation” – But Not Really President Joe Biden and Cookie Monster are both sick and tired of 'shrinkflation' America revolted against Tostitos and Ruffles. Now they're making big changes Tostitos introducing bags with more chips for the same price, but only in select locations Twitter Clip: Psy introduces himself LISTEN: No Caller ID by 1300See omnystudio.com/listener for privacy information.

ICYMI: Hour One of ‘Later, with Mo'Kelly' Presents – A look at the shocking number of horses euthanized at Los Alamitos Race Course AND another incident of drug related exposure and illness at a SoCal middle school - on KFI AM 640…Live everywhere on the iHeartRadio app

The most recent data sets in the US for obesity rates and COV-cases share a relationship on colored published maps. In other words, where people are the most unhealthy there is, not magically, higher rates of disease. Americans consume 60% of their daily calories from Ultra-Processed Foods, while children consume 70% from the same source. In the UK the numbers are only slightly lower. The remaining percentages are not filled with magically healthy foods either, and instead with other forms of processed products. Americans love conspiracies but overall fail to realize the size of the health conspiracy we face. We are not only getting to fat to defend our country, or too lazy or unable to work and produce, but the strain then falls on others who further have to pay higher prices for everything from airline tickets to insurance - baed on averages. From traveling in Japan it is clear that no matter where you go or who you talk with, the perception of Americans, beyond the pop-culture, is that they are side-show freak fat, arrogant, trashy, and incredibly stupid and lazy. This is a viewpoint held by more than just the Japanese. This should be embarrassing not only because it paints Americans as useless blobs, but because it suggests that our country is quickly evaporating from self-defeat. It's almost every time we choose to make a fuss over something it is only a result of things like the recent shrinkflation of chips: Americans have been refusing to buy Lay's, Doriotos, Tostitos, etc., because there aren't enough chips in the bag. Now PepsiCo is adding 20% more to XXL bags in select locations. This is America in action - give me more chips or I'm going to be upset and exercise my rights, though not my body.-FREE ARCHIVE & RSS: https://www.spreaker.com/show/the-secret-teachings Twitter: https://twitter.com/TST___Radio Facebook: https://www.facebook.com/thesecretteachings WEBSITE (BOOKS, RESUBSCRIBE for early show access): http://thesecretteachings.info Paypal: rdgable@yahoo.com CashApp: $rdgable EMAIL: rdgable@yahoo.com / TSTRadio@protonmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-secret-teachings-with-ryan-gable--5328407/support.

Tortilla chips aren't cheap, so people are trying to make a bag of chips go further. Tostitos  thinks they have spotted a new trend to help with that! Find out what that is & more, including fashion with bath robes, in STUPID NEWS! #PhilShowSee omnystudio.com/listener for privacy information.

Which Tortilla Chip is best?  We've tried Salsa and Guacamole, but we haven't yet asked what the best vessel for these dips are, that is until today.  The tortilla chip is often overlooked in the dip formula, but small differences in texture, and salt level can make a surprisingly big difference.  The contenders for today are Late July, On The Border, Tostitos, and Xochitl.  Please like and subscribe and if you have any suggestions, let us know by tweeting us @tastetestdummies or email us at nickandjohnpodcast@gmail.com.      SPOILER!  Below is a list of which chip corresponds to which numbered bowl it was in: 1. Xochitl 2. On the Border 3. Tostitos 4. Late July

This episode starts with some basketball talk (0:25) before we get into our idea for the next movie based on a product (9:32). Then we discuss the finale of Shogun (21:24), Baby Reindeer (31:56) & The Big Door Prize (41:07).

“When we're creating sonic identity systems, [the] people we're dealing with are experts in absolutely everything in their job except this.” Joel Beckerman, Founder of Made Music The world's only podcast solely dedicated to audio ads is back with a new episode! Presenting Ad Infinitum Season 2, Episode 3 - "Branding with your Eyes Closed." Host Stew Redwine (Oxford Road's VP of Creative Services) welcomes a person whose name is so synonymous with sonic branding, he needs his own Sonic logo. Joel Beckerman is the author of Sonic Boom and the Founder of Made Music, an award-winning global sonic branding agency racking up wins with every brand from Tostitos to AT&T. Join Stew and Joel as they cover all the major and minor notes of sonic identity and break down radio heavyweights like Whole Foods, Vicks, and Xfinity.

I've said it once and I'll say it again...not all indulgent snack brands need a “better for you” makeover! Earlier this year, Pringles launched a new version with blended multigrain and sweet potato ingredients. And I'm not Pringles guy…so I wasn't ready to die on that hill. But now I'm hearing that PepsiCo's Frito-Lay division is “vowing to increase its use of nutritionally diverse ingredients.” Now…if you want to enrobe Rold Gold pretzels with a sweet protein-rich icing…sounds fun. Maybe use a micro-filtered milk in Tostitos cheese dips…sounds proteintastic! But if you try putting chickpea flour in my Spicy Nacho Doritos…nah! I won't let my beloved childhood snack violate the “Law of Line Extension” and I make it my new life's work to stop you!

In this latest episode we dive deep into the crunch.Exploring all the flavors of chips, a snack we love to munch!From Doritos to Tostitos, Utz to Pringles so divine.Pair them with sandwiches, a salty treat that's so fine.You reach the bottom of the bag and wonder where did they all go?Unlike the 90s, half the bag is air, oh no!So, pop a top on a tubular can, or rip into a crinkly bag.Settle in as the LAD crew tells you what treats to snag!

Al, Gemini and Rich share their experiences before and during the big game, including the NFL's signature charity event, Taste of the NFL, which benefits GenYouth and its "End Student Hunger" fund. Rich spoke to some of the superstar chefs that took part. Al and Gemini got to "Toast by Tostitos," which featured, well, Tostitos. Gemini got to 00 Pie & Pub, while Rich split his Super Bowl watching between the Sand Dollar Downtown and the bar at Barry's Downtown Prime. And Al shares reaction to one local restaurant's public disappointment with Guy Fieri's Super Bowl event. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The heart of today's episode is a topic that's both innovative and harmonious—sonic branding. We'll embark on a fascinating journey of the power of creating ear worms to support financial services marketing, guided by two remarkable guests. Michelle Schoening, AVP, Marketing Communications & Design at Navy Federal Credit Union joins us to talk about the largest credit union in the US;s journey to create its sonic logo – we'll get into the who, what, why, and how, as well as explore the impact the new sonic branding has had on Navy Federal and where Michelle and her team plan to take it. T To properly dive into this subject, I'm also joined by Elizabeth Kasper, VP, Managing Director, Head of Client Success of Made Music Studio, a sonic branding agency that, in addition to its collaboration with Navy Federal, has worked with brands like Tostitos, Lexus, and Forbes. Together, we'll unravel the narrative behind Navy Federal's foray into the realm of audio branding. Imagine the largest credit union exploring a dimension beyond numbers, creating a sonic identity that resonates with its members. I find this stuff fascinating. This episode isn't just about finance; it's about the intersection of art and branding, where every note and beat tells a story. So, whether you're a financial wizard or a music aficionado, you're in for a treat. But first, a moment to express our appreciation for your ongoing support. Your feedback and engagement drive us to bring you the most insightful content. If you appreciate the work we do here on the Tearsheet Podcast, please consider giving us a good rating in your podcast player. Now, without further ado, grab your headphones and get ready to explore the intersection of finance and sound on this episode of the Tearsheet Podcast. Read/listen to the whole podcast: https://tearsheet.co/podcasts/how-navy-federal-created-a-new-sonic-brand/

The heart of today's episode is a topic that's both innovative and harmonious—sonic branding. We'll embark on a fascinating journey of the power of creating ear worms to support financial services marketing, guided by two remarkable guests. Michelle Schoening, AVP, Marketing Communications & Design at Navy Federal Credit Union joins us to talk about the largest credit union in the US;s journey to create its sonic logo – we'll get into the who, what, why, and how, as well as explore the impact the new sonic branding has had on Navy Federal and where Michelle and her team plan to take it. T To properly dive into this subject, I'm also joined by Elizabeth Kasper, VP, Managing Director, Head of Client Success of Made Music Studio, a sonic branding agency that, in addition to its collaboration with Navy Federal, has worked with brands like Tostitos, Lexus, and Forbes.  Together, we'll unravel the narrative behind Navy Federal's foray into the realm of audio branding. Imagine the largest credit union exploring a dimension beyond numbers, creating a sonic identity that resonates with its members. I find this stuff fascinating. This episode isn't just about finance; it's about the intersection of art and branding, where every note and beat tells a story. So, whether you're a financial wizard or a music aficionado, you're in for a treat. But first, a moment to express our appreciation for your ongoing support. Your feedback and engagement drive us to bring you the most insightful content. If you appreciate the work we do here on the Tearsheet Podcast, please consider giving us a good rating in your podcast player.  Now, without further ado, grab your headphones and get ready to explore the intersection of finance and sound on this episode of the Tearsheet Podcast. Get a transcript of this podcast: https://tearsheet.co/podcasts/how-navy-federal-created-a-new-sonic-brand/

THE DOCTOR IS IN AND SO IS MEDUSA. Steven and Schubes break down the funniest and most diverting-from-the-book episode of the new Percy Jackson Disney+ series yet! Topics include: Return the Slab, book deviations, Gladiola, PJ stinkers, Port Authority Bus Terminal, Consensus, BIGOOF, Tostitos, sympathetic Medusa, statue strategy, Medusa changes, Aryan's acting, tape dispenser, elevators, Arthur's Theme, needle drops, and more!   For the exclusive patreon content mentioned in this episode, visit www.thenewestolympian.com/patreon!   — Find The Newest Olympian Online — • Website: www.thenewestolympian.com • Patreon: www.thenewestolympian.com/patreon • Twitter: www.twitter.com/newestolympian • Instagram: www.instagram.com/newestolympian • Facebook: www.facebook.com/newestolympian • Reddit: www.reddit.com/r/thenewestolympian • Merch: www.thenewestolympian.com/merch — Production — • Creator, Host, Producer, Social Media, Web Design: Mike Schubert • Editor: Sherry Guo • Music: Bettina Campomanes and Brandon Grugle • Art: Jessica E. Boyd — About The Show — Is Percy Jackson the book series we should've been reading all along? Join Mike Schubert as he reads through the books for the first time with the help of longtime PJO fans to cover the plot, take stabs at what happens next, and nerd out over Greek mythology. Whether you're looking for an excuse to finally read these books, or want to re-read an old favorite with a digital book club, grab your blue chocolate chip cookies and listen along. New episodes release on Mondays wherever you get your podcasts!

PRIME is a phenomenon. In the two years since its launch, the hydration and energy drink brand has risen to become a major player in both beverage categories and is generating hundreds of millions of dollars in revenue. What makes it so special? The hosts unpacked PRIME's appeal and remarkable success. They also discussed a head-scratching-yet-spectacular collaboration between Doritos and a Copenhagen-based spirit company, highlighted key details to include in investor pitches and featured a handful of new products, including a delightful Girl Scout cookie-inspired snack. Show notes: 0:35: The New Vitaminwater. “Weird Booze” Tasting. Unsolicited Advice For The GSOA. Hey, Babe. Advent, Evolved. – The hosts pulled back the curtain on why BevNET chose Prime as its 2023 brand of the year and why John sees parallels between it and vitaminwater. They also wondered about the pairing of a sophisticated spirit brand and one often described as “junk food,” praised NOSH's pitch slam finalists and sipped on a secret matcha-infused cream liqueur. The Newton team also snacked on chocolate mint-flavored mini waffle cones, while Jacqui showcased her favorite new advent calendar and set the stage for an on-location Taste Radio recording. Brands in this episode: PRIME, vitaminwater, Bodyarmor, Omsom, Fly By Jing, Empirical, Doritos, Four Loko, Koia, Chubby Snacks, Fishwife, Slim Jim, Tito's, Glenrothes, Tostitos, Lay's, Once Upon A Farm, Annie's, Lentiful, Zwita, Fair & Square, Lexington Bakes, Confusion Snacks, Maazah, Muddy Bites, Babe Kombucha, Evolved, Hoplark

Jake and Jimmy return for another edition of Query and Company. Breaking news: Colts RB Jonathan Taylor has an injured thumb and may miss games. Disappointing loss for the Pacers. As usual, they had no defense. Zack Moss be able to step up to the plate with Taylor possibly being out? How much money is Frank Reich making after being terminated. Jake can't stop talking about Kenny Pickett's tiny hands. Tony East joins the show to talk about the Pacers. He explains how the In Season Tournament works and how the Pacers doing well in the tournament may hurt them in the win loss column by end of season. East views the Pacers with a half empty view considering their recent losses, and how the schedule will become more difficult going forward. More Jonathan Taylor talk and talk around the league. Jake has fun talking about the upcoming "Pop Tarts Bowl", and the subliminal message in the Tostitos logo. Stephen Holder joins the show to talk about the Colts and the injury to Jonathan Taylor. The injury will definitely hurt the team if more pressure is put upon Minshew to carry more of the load. Holden talks about the Reich termination and the open secret that the owner vetoed CJ Stroud dooming Reich. Holder also talks about the success Reggie Wayne has had as a coach. In the next segment, Jake and Jimmy talk about the chances of Wayne making it into the Hall of Fame. Jimmy ends the show with his Plays of the Day and JMV joins the conversation about Star Wars. See omnystudio.com/listener for privacy information.

Ravens LG John Simpson joins to talk about the birth of his son, the offensive line's game against the Bengals, and his up-and-down NFL journey thus far. Plus, Mink and Garrett hold a Tostitos chips and dips draft for the ages.See omnystudio.com/listener for privacy information.

Patriots' Day 2023, as the nation remembers the 22nd anniversary of the September 11 Attacks. Aaron Tippin's 2001 song "Where The Stars And Stripes And The Eagle Fly" was an important song of healing after the attack on democracy. Tostitos has tasty recipes for each of 32 professional football teams. Plus, a knucklehead wears a cap into church on Sunday morning. Is that wrong?

Dave Skena remembers having his first Krispy Kreme doughnut at age 13, and even back then, he knew this company wasn't like the others. In college, he thought he was going to be an economist, but through his first job at Andersen Consulting (now Accenture), he realized marketing was where he really wanted to be. After going back to school, he began his new career at Kraft Foods, then went to PepsiCo for over eight years, where he led brands such as Lay's, Ruffles, SunChips, Tostitos, and Lay's Dips. He left CPG when he became Chief Marketing Officer at Ruby Tuesdays, where he helped them transition from public to private. Then moved on to his current role as Global Chief Brand Officer at Krispy Kreme. As a 20-year "performance-driven" innovator and marketer, Dave has flipped the script regarding traditional marketing in the category for an underdog brand by putting a premium on insights and creative-driven earned media strategies.In this episode, Alan and Dave discuss the uniqueness of the Krispy Kreme brand being both accessible and premium with the omnichannel hybrid model, where their brand promise of freshness is a top priority. Dave is a performance marketer, meaning his goal is to get the most out of every marketing dollar spent. Rather than focusing on the top of the funnel, he is constantly monitoring the performance of each move his team makes through A/B testing. Earned media, collaborations, and participation in culture are the top ways Krispy Kreme increases traffic and awareness. Power partnerships with big brands such as Oreo, Chips Ahoy, Herseys, and Good Humor are a win-win for all involved and compound the joy for consumers. Dave says "happiness is not a fixed pie", meaning there is plenty to go around. When it comes to capturing cultural moments, the Pandemic gave Krispy Kreme the perfect backdrop to counter with their extremely popular Acts of Joy, such as free donuts for all healthcare workers, graduates, and people who were vaccinated. By capitalizing on unity, Dave and his team are making news, reinforcing a culture of generosity, and driving sales at the same time.In this episode, you'll learn:How Dave's career prepared him perfectly for Krispy Kreme's omnichannel hybrid modelThe keys to authentically capturing cultural momentsWhat performance marketing is and how Dave maximizes his marketing budgetKey Highlights: [02:14] Dave's first Krispy Kreme Doughnut[05:30] From Economics to Doughnuts[09:35] What's unique about Krispy Kreme?[13:10] The key to capturing cultural moments[19:40] Partnerships and collaborations to increase joy (and sales)[24:00] Delivered Fresh Daily: getting into retail[25:45] Maximizing marketing and investments[30:45] Using credibility to multiply happiness[33:00] Being thrown into the deep end and learning you can swim[36:20] Marketing is the best thing you can do with a dollar.[37:50] Capitalize on unity[39:45] It's all about AI, but not in the way you thinkLooking for more?Visit our website for links to resources mentioned in this episode and ways to connect with the guest! Become a member today and listen ad-free, visit https://plus.acast.com/s/marketingtoday. Hosted on Acast. See acast.com/privacy for more information.

Tostitos chips without real lime. Root beer made with fake vanilla. Instant mac and cheese that isn't so instant. These products are among the hundreds targeted by lawyer Spencer Sheehan. We talked to him last year about why he wants Big Food to stop misrepresenting its products. This episode was produced by Victoria Chamberlin, edited by Matt Collette, fact-checked by Laura Bullard, engineered by Paul Robert Mounsey with help from Patrick Boyd, and hosted by Noel King. Transcript at vox.com/todayexplained Support Today, Explained by making a financial contribution to Vox! bit.ly/givepodcasts Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, we have chili, Tostitos, and Dr. Pepper before we're whisked away into the world of spin doctors and Hollywood producers and watch Wag the Dog. This 1997 movie is so prophetic that it predates the Bill Clinton scandal, 9/11, and the War in Iraq and it's still relevant today. It's a big eye-opening thumbs up from all of us win-an-Emmy, social-conscience, save-the-rain-forest, liberal, affirmative action, peacenik commies here at the show. Some words in that were deleted for decorum, but you get the gist.

“There are so many things where it's about that emotional connection to brand experience or product, and, as we're creating that, you mentioned earlier, we're operating in an area which is very very heavily connected to the subconscious reaction to sound. You have to be very responsible about that, I mean, it is that 'with great power comes great responsibility.'” -- John Taite My guest for this episode is an award-winning content entrepreneur, keynote speaker, and the EVP of Global Brand Partnerships & Development at Made Music Studio. He began his career as a music journalist and documentary filmmaker before working as a senior programming and brand executive at MTV, AMC Networks, and the BBC. He's been featured in several major publications, including Fast Company, Muse by Clio, Marketing Brew, and Business Desk, and he's captivated audiences at the Forbes CMO Summit, Adweek, Brand Innovators, LE Miami, and the Audio Intelligence Summit.At Made Music, he leads an award-winning marketing, content, and partnerships team responsible for a 400% jump in revenue. His growing list of brand partners includes Mercedes-Benz, AT&T, PepsiCo, Amazon, Verizon, Target, Dunkin', Subaru, Warner Media, General Mills, American Express, Lexus, BMW, and the David Bowie Estate. His name is John Taite and if you're still wondering how effective audio branding can be after having listened to this podcast for a while, I have no doubt that this will be a fascinating conversation!As always, if you have questions for my guest, you're welcome to reach out through the links in the show notes. If you have questions for me, visit www.audiobrandingpodcast.com where you'll find a lot of ways to get in touch. Plus, subscribing to the newsletter will let you know when the new podcasts are available. And if you're getting some value from listening, feel free to spread that around and share it with a friend, along with leaving an honest review. Both those things really help – and I'd love to feature your review on future podcasts. You can leave one either in written or in voice format from the podcast's main page. I would so appreciate that. Invisible BrandsAs we start the interview, John tells us about his early memories of sound, and listening to his father's upcoming interviews with musicians like Bob Marley, the Sex Pistols, and Talking Heads. "It was quite an interesting life growing up,” he tells us. “I grew up with not your average nursery rhymes and things like that.” He goes on to tell us how his career and experiences all over the world led to his insights about audio branding and the lack of a cohesive marketing strategy in many industries. “The thing that really struck me,” he explains, “was a lot of brands are invisible in this space. They put so much time and energy to create the visual identity systems and visual branding, but there was a real gap.” Coming Around the CampfireWe talk about Made Music's approach to branding, and its integration of sound, music, and story to speak to the audience. “It's really about the story, you know,” John says. “For us, it's really about putting the stories out there." As he puts it, “we want to find something that couldn't possibly sound like anybody else.” He gives us an example with their famous Tostitos campaign, which took inspiration from everyday life to create a memorable audio connection between the snack brand and its consumers. “With Tostitos in particular,” John explains, “their whole thing is about coming around the campfire. It's about togetherness, it's about just, you know, those moments.” The Lens of Sound and MusicOur...

What does it take to become a successful vegan entrepreneur? Today's guest can tell you. Lauren Joyner grew up, like so many people, eating a diet rich in meat, dairy and processed foods. For her family, queso was a staple on the dinner table. However, as an adult, working as a tech startup designer, something changed. She made the switch to a plant-based diet and began taking an interest in creating delicious, nutritious plant-based alternatives to the comfort foods she ate growing up.  Fast forward to today and she's the founder of House Party snacks—formerly known as LOCA Foods—a cheese dip company that makes transcendent plant-based the queso dips capable of converting even the most staunch dairy cheese dip devotee. If you've been to a San Francisco Giants game recently, you might have had the great pleasure of trying one of her fabulous dips. Join us for an enlightening conversation where we discuss the ins and outs of starting a successful plant-based snack-food business! “I had no background or knowledge of the food industry. I didn't have a background with food science. You know, I started out just genuinely trying to play around for myself. I felt that the products that were available to me in the grocery store that I was buying, and that are delicious, and that I love, they just didn't quite capture that junk-food taste I was going after. They tasted a little bit more of a, it just had a different taste and texture, and while delicious, in and of itself, it didn't replicate that Velveeta, that Tostitos dip that I was still craving.” - Lauren Joyner What we discuss in this episode: What inspired Lauren to switch to a plant-based diet and how it affected her health? The steps she took to create her amazing dips and launch her business. The risks and challenges she faced. Her desire to make positive changes in the food industry. Her advice to anyone looking to make a change in their lives. The ingredients she uses in her nutrient-dense dips. How she markets to non-vegans. What makes her products special? Why it's important to support start-up vegan brands. Why she rebranded from LOCA Foods to House Party snacks? Resources: House Party snacks: House Party Instagram: https://www.instagram.com/housepartysnacks/ Dairy-Free Swaps Guide: Easy Anti-Inflammatory Meals, Recipes, and Tips https://switch4good.org/dairy-free-swaps-guide SUPPORT SWITCH4GOOD https://switch4good.org/support-us/ ★☆★ JOIN OUR PRIVATE FACEBOOK GROUP ★☆★  https://www.facebook.com/groups/podcastchat ★☆★ SWITCH4GOOD WEBSITE ★☆★ https://switch4good.org/ ★☆★ ONLINE STORE ★☆★ https://shop.switch4good.org/shop/ ★☆★ FOLLOW US ON INSTAGRAM ★☆★ https://www.instagram.com/Switch4Good/ ★☆★ LIKE US ON FACEBOOK ★☆★ https://www.facebook.com/Switch4Good/ ★☆★ FOLLOW US ON TWITTER ★☆★ https://mobile.twitter.com/Switch4GoodNFT ★☆★ DOWNLOAD THE ABILLION APP ★☆★ https://app.abillion.com/users/switch4good    

What's the difference between a jingle and a sonic logo anyway? Is one better than the other? We'll dig into that in this episode of the Sound In Marketing Podcast. This episode was a re-boot from an article I wrote back in 2019. Thank you to Audio Hero for all those fun filler sound effects. To Meow Mix, Kit Kat, Volkswagen, Tostitos, and Pringles for some excellent examples and to Lucas/McFaul agency, Michael Levine, Trio, Made Music and Massive Music for actually creating these iconic songs and sounds. Throughout this episode, I've also sprinkled some of my own examples in there. If you can spot them let me know.  For those interested in sonic strategy and sound design, I would love to chat with you further. Send me a message at Dreamr Productions or you can come find me on Linkedin, Twitter, and Facebook. For more on sound in marketing, check out Soundinmarketing.com where I house courses, resources and all sorts of sound relevant information. Contact me directly and I'll hook you up with a discount code. You can find the Sound In Marketing Podcast on all the major podcast channels like iTunes, Spotify, iHeart Radio, Pandora, and Stitcher so don't forget to share it with your friends, follow, and rate it.  This episode was produced by Dreamr Productions and hosted, written, and edited by me, Jeanna Isham. Let's make this world of sound more intriguing, more unique, and more and more on brand.

Tostitos chips without real lime. Root beer made with fake vanilla. Instant mac and cheese that isn't so instant. These products are among the hundreds targeted by lawyer Spencer Sheehan, who wants Big Food to stop misrepresenting its products. This episode was produced by Victoria Chamberlin, edited by Matt Collette, fact-checked by Laura Bullard, engineered by Paul Robert Mounsey, and hosted by Noel King. Transcript at vox.com/todayexplained   Support Today, Explained by making a financial contribution to Vox! bit.ly/givepodcasts Learn more about your ad choices. Visit podcastchoices.com/adchoices

Can the Dallas Cowboys defense contain the red-hot Giants running back Saquon Barkley? Can Cooper Rush do it again? Who Wins on Monday Night? The answers to these questions and more on the Player's Lounge presented by Tostitos. Learn more about your ad choices. Visit megaphone.fm/adchoices