Podcast appearances and mentions of tyler noyes

What trends can innovators look to for fueling clean energy transformation? This year's Turbo Expo 2023 offered plenty of possibilities. Rising global temperatures and environmental challenges are not just headlines but catalysts for change. The race to pioneer a sustainable future is on, and hydrogen energy emerges as a potential frontrunner. With recent studies spotlighting hydrogen's pivotal role in the clean energy matrix, the question arises: Is hydrogen the revolution the world has been waiting for?Which innovations are truly propelling the clean energy transformation, and how poised is the world to welcome this change?In this episode of Getting Technetical, host Bobby Brill examines the clean energy transformation and how Technetics' is fueling hydrogen innovation. Brill's guests, Tyler Noyes, Shivani Rudradat, and Elaine Motyka from the Technetics Group, provide critical takeaways from Turbo Expo 2023 and the technological advancements making a clean energy transformation possible.Discussion Highlights:• The groundbreaking revelations from the ASME Turbo Expo• The potential of hydrogen as a transformative clean energy source, especially its implications for the aviation sector• Technetics' pioneering approach to clean energy, with a focus on their innovative “acoustic felt metal.”About the Guests:Elaine Motyka, boasting over twenty-five years in the industry, is the Principal Materials Engineer at Technetics Group. Her unwavering commitment to innovation has solidified her position at Technetics for the past fourteen years. Shivani Rudradat, the dynamic Product Manager for seals and materials in North America, has been with Technetics for a decade. Her role involves envisioning the future trajectory of the company's innovations. Tyler Noyes, stationed in Columbia, South Carolina, functions as the R&D Test Engineer while pursuing his PhD at the University of South Carolina. His expertise ranges from hands-on customer testing to cutting-edge research endeavors.

Tyler Noyes and Brett Johnston are the Co-Founders of Kalahari Snacks. The company was started after an adventure of a lifetime in South Africa after an encounter with biltong, an indigenous dried meat snack—and no, it’s not jerky. Tyler and Brett realized that the simplicity of the ingredients and the tenderness of the product would be a total game-changer for US consumers. So, they embarked on their mission to bring a centuries-old South African tradition to family, friends, and the rest of the country with one delicious piece of biltong at a time. Here’s a glimpse of what you’ll learn:  The difference between biltong and jerky How Tyler and Brett got to know each other and how the idea for a biltong business came about How the business partners found a co-manufacturer for their product and how they started selling  What is biltong—and is it a replacement for jerky? How Tyler and Brett worked out their responsibilities for the company Brett and Tyler talk about their new product, Kalahari beef crisps, and how they have been marketing the snack How Kalahari Snacks has been handling demos and sales during the coronavirus pandemic What businesses need to consider when deciding on an exit strategy How Brett and Tyler got funding for their company Tyler and Brett's advice to fellow entrepreneurs on handling business challenges Where to find more information on Kalahari Snacks In this episode… During an adventure in South Africa, Tyler and his friend Brett tried biltong, a dried, cured meat similar to beef jerky, and were immediately hooked. They loved it more once they learned that the snack was made of six simple ingredients that they could easily find to make their own biltong. This realization sparked a business idea for Tyler and Brett: produce the beef snack and market it in the US. The air-dried, thinly sliced pieces of beef contain protein but no sugar, carbs, or soy. Factor in the flavor, and you’ve officially found the perfect meat snacks. Tyler Noyes and Brett Johnston, Co-Founders of Kalahari Snacks, are Steve Cleere's guests in this week's episode of NexxtLevel Podcast. Together, they talk about biltong and their entrepreneurial journey, the differences between biltong and jerky, and how they share the responsibility of running Kalahari Snacks, the company they created. Subscribe and Listen on: iTunes Spotify Stitcher Google Play Deezer Resources Mentioned in this episode Kitchen2Shelf Nexxt Level Marketing Kalahari Snacks Kalahari Snacks on Amazon Tyler Noyes on LinkedIn Brett Johnston on LinkedIn AF Ventures (formerly AccelFoods) Sponsor for this episode... Our podcast today is sponsored by Kitchen2Shelf, the educational arm of NexxtLevel Brands. Kitchen-2-Shelf provides online and in-person courses and workshops for CPG entrepreneurs at any stage of growth.  Whether you're an early-stage startup, a local growing business, or if you want to just expand your distribution to a national level, Kitchen-2-Shelf can help you learn what you need to know to grow. Visit their website to get access to some free tools that can help you understand where your business stands.  Contact them today to find out how they can help you grow your brand and expand your business to reach its full potential.

This week’s episode features interviews with the founders of three innovative brands and focuses on how each landed placement in their dream retailers. Jesse Wolfe, the founder of dressing brand O’Dang Hummus, Lisa Curtis, the founder of Kuli Kuli, a brand of moringa-based foods and beverages and Tyler Noyes, the co-founder of meat snack brand Kalahari Biltong, discussed their respective paths into popular chains, including Publix, Walmart, Sam’s Club and Wegmans, and revealed key steps along the way. Show notes: 1:21: The European Kombucha Tour & Pickles On a Beach -- The episode opens with John Craven fiddling with adaptogenic drops, discussing his recent visit to Europe and recounting the variety of kombucha brands he saw during his travels. The hosts also bantered about a kombucha product created for SodaStream, munched on superfood bars with compostable packaging, pondered as to whether Ray’s beach attire is dissimilar from his everyday outfit, and spoke about a few ready-to-pour cocktail brands. 16:48: Interview: Jesse Wolfe, Founder/CEO, O’Dang Hummus -- In an interview recorded at the 2019 Summer Fancy Food Show, Wolfe spoke about the years-long process of getting O’Dang Hummus, a brand of hummus-based dressings, into Publix, a Florida-based chain of conventional grocery stores. Wolfe went into detail about how the brand, now distributed at 1,200 Publix locations, was conceived, why he believed that Publix was the right fit, his first interaction with the retailer, how an appearance “Shark Tank” kept it out of the chain and how the company ultimately won acceptance on shelf. 33:45: Interview: Lisa Curtis, Founder/CEO, Kuli Kuli -- Curtis, who appeared Taste Radio Ep. 98, sat down with editor Ray Latif at the 2019 Summer Fancy Food Show, for an interview about how Kuli Kuli landed at Walmart. As part of their conversation, Curtis explained why Walmart had been in her sights nearly since the brand’s inception, how years of persistent email communication with a buyer eventually  led to a key meeting, and why sales data was a critical part of getting on shelf. She also spoke about how an unplanned car ride with a fellow entrepreneur played an important role in winning placement at Sam’s Club and why the wholesale/club retailer was interested in bringing the brand into its stores. 46:18: Interview: Tyler Noyes, Co-Founder, Kalahari Biltong -- Noyes met with Latif at BevNET HQ in Watertown, Mass. and spoke about the origins of Kalahari Biltong, a brand of thinly-sliced meat snacks, and why he identified Wegmans, a regional grocery chain known for its product selection and shopping experience, as its ideal retailer. He also explained how the company’s strong relationship with its national distribution partner, paved the way to placement at Wegmans, how e-commerce data helped seal the deal, and how Kalahari is supporting the brand at the retailer’s nearly 100 locations. Brands in this episode: Lokai, Health-Ade, SodaStream, Soda Press Co., MiO, GT’s Kombucha, LivBar, Clif Bar, Rick’s Picks, On The Rocks, LIQS, Fireball, Knob Creek, Cruzan Rum, Straightaway Cocktails, OWYN, Soylent, Fly By Jing  

New podcast episode out ! I kno its been a while but I'm back . And I'm back with my main man Tyler Noyes

Just over a year in the making! Tyler Noyes is here to talk about Kalahari Biltong, including its local sourcing and curing, it being more than just a snack, selling your brand, and questionable marathon choices! Apologies for any crinkling sounds during recording- there were snacks.   Intro music is "Across the Line" by the Wellington Sea Shanty Society.

In this episode of Making the Brand, Billy interviews Tyler Noyes, founder and CEO of Kalahari Biltong. Kalahari Biltong, based in Massachusetts, makes biltong, which is a thinly sliced, air-dried beef product - similar in texture to prosciutto. Tyler discusses his extreme athletic competitions, challenges in the early days of the business, and differentiating biltong from beef jerky. See acast.com/privacy for privacy and opt-out information.