What does Campbell Soup’s planned acquisition of Rao’s owner Sovos Brands suggest about the M&amp;A environment for food and beverage CPG? The hosts discussed the deal and also chatted about several new, notable and innovative products. This episode also features an interview with Gregory Lowe II and Jason Miller, the founder and CEO and president of sales, respectively, of fast-growing coconut water brand 100 Coconuts. Show notes: 0:39: Mark Your Calendars. Grilled Cheese For Breakfast? Someone Has A New BevNET Nickname. – The hosts encouraged listeners to register for upcoming meetups at BevNET’s HQ and  WCB (West Coast Branch) and let folks know via our community Slack channel before munching on grilled cheese bites. They also chatted about the utility of carton-based packaging, the impact of the Campbell Soup/Sovos deal for emerging brands, heaped praise on limited edition, co-branded mini cupcakes, devoured chocolate-covered berries and ruminated on who deserves an avion sobriquet. 30:51: Gregory Lowe II, Founder/CEO &amp; Jason Miller, President of Sales, 100 Coconuts – Founded in 2019, 100 Coconuts markets Vietnamese-sourced, not-from-concentrate coconut water packaged in 11 oz. aluminum cans. The brand’s flagship Pure variety is sold at select Publix, HEB, Walmart, Vitamin Shoppe and Target locations. In this interview, Lowe and Miller spoke about the origins of 100 Coconuts, how taste has helped differentiate its products from those of competing brands, the key elements of its formidable retail strategy, how to identify communication that resonates with consumers and how 100 Coconuts collaborated with TikTok to develop a co-branded product. Brands in this episode: 100 Coconuts, A Friendly Bread, Pacific Foods, Rao’s, Noosa, Michael Angelo’s, Baked by Melissa, Entenmann's, Tip Top Cocktails, Skittles, French’s, Giadzy, TruFru, Nature’s Fynd, Kate Farms, Lucky F*uck, Richard’s Rainwater, Honey Mama’s

What does Campbell Soup’s planned acquisition of Rao’s owner Sovos Brands suggest about the M&amp;A environment for food and beverage CPG? The hosts discussed the deal and also chatted about several new, notable and innovative products. This episode also features an interview with Gregory Lowe II and Jason Miller, the founder and CEO and president of sales, respectively, of fast-growing coconut water brand 100 Coconuts. Show notes: 0:39: Mark Your Calendars. Grilled Cheese For Breakfast? Someone Has A New BevNET Nickname. – The hosts encouraged listeners to register for upcoming meetups at <a href="https://www.bevnet.com/events/boston-meetup-oct-2023/" rel="nofollow" target="_blank">BevNET’s HQ</a> and <a href="https://www.bevnet.com/events/bevnet-naturally-san-diego-meetup-sept-28" rel="nofollow" target="_blank"> WCB (West Coast Branch)</a> and let folks know via <a href="https://slack.bevnet.com/" rel="nofollow" target="_blank">our community Slack channel</a> before munching on grilled cheese bites. They also chatted about the utility of carton-based packaging, the impact of the Campbell Soup/Sovos deal for emerging brands, heaped praise on limited edition, co-branded mini cupcakes, devoured chocolate-covered berries and ruminated on who deserves an avion sobriquet. 30:51: Gregory Lowe II, Founder/CEO &amp; Jason Miller, President of Sales, 100 Coconuts – Founded in 2019, 100 Coconuts markets Vietnamese-sourced, not-from-concentrate coconut water packaged in 11 oz. aluminum cans. The brand’s flagship Pure variety is sold at select Publix, HEB, Walmart, Vitamin Shoppe and Target locations. In this interview, Lowe and Miller spoke about the origins of 100 Coconuts, how taste has helped differentiate its products from those of competing brands, the key elements of its formidable retail strategy, how to identify communication that resonates with consumers and how 100 Coconuts collaborated with TikTok to develop a co-branded product. Brands in this episode: <a href="https://www.100coconuts.com/" rel="nofollow" target="_blank">100 Coconuts</a>, <a href="https://afriendlybread.com/" rel="nofollow" target="_blank">A Friendly Bread</a>, <a href="https://www.pacificfoods.com/" rel="nofollow" target="_blank">Pacific Foods</a>, <a href="https://www.raos.com/" rel="nofollow" target="_blank">Rao’s</a>, <a href="https://noosayoghurt.com/" rel="nofollow" target="_blank">Noosa</a>, <a href="https://www.michaelangelos.com/" rel="nofollow" target="_blank">Michael Angelo’s</a>, <a href="https://www.bakedbymelissa.com/" rel="nofollow" target="_blank">Baked by Melissa</a>, <a href="https://www.entenmanns.com/en" rel="nofollow" target="_blank">Entenmann's</a>, <a href="https://tiptopcocktails.com/" rel="nofollow" target="_blank">Tip Top Cocktails</a>, <a href="https://www.skittles.com/" rel="nofollow" target="_blank">Skittles</a>, <a href="https://www.mccormick.com/frenchs" rel="nofollow" target="_blank">French’s</a>, <a href="https://giadzy.com/" rel="nofollow" target="_blank">Giadzy</a>, <a href="https://trufru.com/" rel="nofollow" target="_blank">TruFru</a>, <a href="https://www.naturesfynd.com/" rel="nofollow" target="_blank">Nature’s Fynd</a>, <a href="https://www.katefarms.com/" rel="nofollow" target="_blank">Kate Farms</a>, <a href="https://www.luckyfckenergy.com/" rel="nofollow" target="_blank">Lucky F*uck</a>, <a href="https://richardsrainwater.com/" rel="nofollow" target="_blank">Richard’s Rainwater</a>, <a href="https://honeymamas.com/" rel="nofollow" target="_blank">Honey Mama’s</a>

A $2.7 Billion Deal Is Good For Everyone. And, The Challenger Brand Keeping It ‘100.’

How do breakout brands, particularly those that operate in trendy categories, build sustainable businesses? They cultivate authentic relationships with consumers by delivering on attributes they’re seeking. It’s how Wilderton, a maker of small-batch, non-alcoholic spirits crafted from raw botanicals, is paving its path. Founded by Oregon craft spirits veterans Brad Whiting and Seth O’Malley, Wilderton launched in December 2020. The company markets three signature expressions that are distilled using globally sourced wild plants. The products boast the complexity and experience of a traditional spirit yet without alcohol.  As sober curious lifestyles take hold in parts of the U.S., Wilderton has emphasized its distinctive ingredients and innovative distillation methods, an approach that is consistently winning over both teetotallers and spirit consumers seeking a high quality alcohol alternative. In this episode, Whiting and O’Malley spoke about their interest in non-alcoholic spirits, how they view Wilderton as differentiated from similarly positioned brands, why taste is key when communicating product attributes and how to support, if not champion, other companies within the emerging category. Show notes: 0:43: Interview: Brad Whiting &amp; Seth O'Malley, Co-Founders, Wilderton – Taste Radio editor Ray Latif met with Whiting and O’Malley at the 2023 Tales of the Cocktail convention where they spoke about Wilderton’s new distillery and tasting room in Hood River, Oregon, their respective backgrounds in the spirits industry and why distilling non-alcoholic beverages isn’t as complicated as it might sound. They also explained why they developed Wilderton to be an option for a variety of consumers, why they don’t  create analogs of traditional spirits and how they educate the trade about how to use and promote the products. Later, they spoke about growing competition within the emerging segment of non-alcoholic spirits and shared their perspective on partnerships with strategic firms and legacy beverage alcohol companies. Brands in this episode: Wilderton, Pendleton Whisky, Clear Creek, Big Gin, Hood River Distillers, Seedlip, Athletic Brewing Co.

How do breakout brands, particularly those that operate in trendy categories, build sustainable businesses? They cultivate authentic relationships with consumers by delivering on attributes they’re seeking. It’s how Wilderton, a maker of small-batch, non-alcoholic spirits crafted from raw botanicals, is paving its path. Founded by Oregon craft spirits veterans Brad Whiting and Seth O’Malley, Wilderton launched in December 2020. The company markets three signature expressions that are distilled using globally sourced wild plants. The products boast the complexity and experience of a traditional spirit yet without alcohol.  As sober curious lifestyles take hold in parts of the U.S., Wilderton has emphasized its distinctive ingredients and innovative distillation methods, an approach that is consistently winning over both teetotallers and spirit consumers seeking a high quality alcohol alternative. In this episode, Whiting and O’Malley spoke about their interest in non-alcoholic spirits, how they view Wilderton as differentiated from similarly positioned brands, why taste is key when communicating product attributes and how to support, if not champion, other companies within the emerging category. Show notes: 0:43: Interview: Brad Whiting &amp; Seth O'Malley, Co-Founders, Wilderton – Taste Radio editor Ray Latif met with Whiting and O’Malley at the 2023 Tales of the Cocktail convention where they spoke about Wilderton’s new distillery and tasting room in Hood River, Oregon, their respective backgrounds in the spirits industry and why distilling non-alcoholic beverages isn’t as complicated as it might sound. They also explained why they developed Wilderton to be an option for a variety of consumers, why they don’t  create analogs of traditional spirits and how they educate the trade about how to use and promote the products. Later, they spoke about growing competition within the emerging segment of non-alcoholic spirits and shared their perspective on partnerships with strategic firms and legacy beverage alcohol companies. Brands in this episode: <a href="https://wildertonfree.com/" rel="nofollow" target="_blank">Wilderton</a>, <a href="https://pendletonwhisky.com/" rel="nofollow" target="_blank">Pendleton Whisky</a>, <a href="https://www.hrdspirits.com/clear-creek-distillery" rel="nofollow" target="_blank">Clear Creek</a>, <a href="https://biggindistillery.com/" rel="nofollow" target="_blank">Big Gin</a>, <a href="https://www.hrdspirits.com/" rel="nofollow" target="_blank">Hood River Distillers</a>, <a href="https://www.seedlipdrinks.com/en-us/" rel="nofollow" target="_blank">Seedlip</a>, <a href="https://athleticbrewing.com/" rel="nofollow" target="_blank">Athletic Brewing Co.</a>

‘Wild’ Concepts Create Loyal Consumers. This Is Why It Works.

The hosts discussed a celebrity foodie’s new glitzy brand of $10/box pasta, the debut of a black-owned and gastronomic-inspired brand of toaster pastries at Target, French’s sweet limited-time partner and a brief recap of the recently held 2023 Tales of The Cocktail convention. Also featured is the latest edition of Special Ops with Andrew Guard, in which the operations expert shares his take on both opportunities and challenges that are impacting new and emerging beverage and food companies. Show notes: 0:40: A Refreshing Take On “Tales.” Giada x Olive Garden. NYC Peeps, We’re Calling In A Favor. – John and Mike returned from their respective visits to Southern California while Ray got back from New Orleans and discussed trends and takeaways from bar hospitality and spirits event Tales of The Cocktail. The hosts reacted to Giada De Laurentiis’ foray into CPG and the debut of French’s mustard-flavored Skittles (it’s a TikTok thing) and chatted about founder visits to the office and a few new brands, including Ghetto Gastro. 28:17: Special Ops with Andrew Guard, Vol. 3 –  In the third installment of our regular series with Guard, the Right Coast Brands founder reflects on products featured in BevNET’s New Beverage Showdown 25 competition held in June, why mushrooms have become the “it” ingredient and how they’re incorporated into new foods and beverages and innovative concepts that he and his team are bringing to life, including a kava-based drink and a refreshing hard tea. Brands in this episode: Saint James Tea, Lyre’s, Ritual Zero, Bosscal Mezcal, El Tequileno,  Glenmorangie, Johnnie Walker, Giadzy, Barilla, Prince Pasta, French’s, Skittles, Nuttin Ordinary, Wehl Plant Drops, Ghetto Gastro, Gunna Drinks, Chubby Snacks, Bashi, Cape Tide Hard Tea

The hosts discussed a celebrity foodie’s new glitzy brand of $10/box pasta, the debut of a black-owned and gastronomic-inspired brand of toaster pastries at Target, French’s sweet limited-time partner and a brief recap of the recently held 2023 Tales of The Cocktail convention. Also featured is the latest edition of Special Ops with Andrew Guard, in which the operations expert shares his take on both opportunities and challenges that are impacting new and emerging beverage and food companies. Show notes: 0:40: A Refreshing Take On “Tales.” Giada x Olive Garden. NYC Peeps, We’re Calling In A Favor. – John and Mike returned from their respective visits to Southern California while Ray got back from New Orleans and discussed trends and takeaways from bar hospitality and spirits event Tales of The Cocktail. The hosts reacted to Giada De Laurentiis’ foray into CPG and the debut of French’s mustard-flavored Skittles (it’s a TikTok thing) and chatted about founder visits to the office and a few new brands, including Ghetto Gastro. 28:17: Special Ops with Andrew Guard, Vol. 3 –  In the third installment of our regular series with Guard, the Right Coast Brands founder reflects on products featured in <a href="https://www.bevnet.com/video/new-beverage-showdown-semifinals" rel="nofollow" target="_blank">BevNET’s New Beverage Showdown 25</a> competition held in June, why mushrooms have become the “it” ingredient and how they’re incorporated into new foods and beverages and innovative concepts that he and his team are bringing to life, including a kava-based drink and a refreshing hard tea. Brands in this episode: <a href="https://saintjamesicedtea.com/" rel="nofollow" target="_blank">Saint James Tea</a>, <a href="https://lyres.com/" rel="nofollow" target="_blank">Lyre’s</a>, <a href="https://www.ritualzeroproof.com/" rel="nofollow" target="_blank">Ritual Zero</a>, <a href="https://www.bosscal.com/" rel="nofollow" target="_blank">Bosscal Mezcal</a>, <a href="https://www.tequileno.com/" rel="nofollow" target="_blank">El Tequileno</a>,  <a href="https://www.glenmorangie.com/" rel="nofollow" target="_blank">Glenmorangie</a>, <a href="https://www.johnniewalker.com/en-us/" rel="nofollow" target="_blank">Johnnie Walker</a>, <a href="https://giadzy.com/" rel="nofollow" target="_blank">Giadzy</a>, <a href="https://www.barilla.com/en-us" rel="nofollow" target="_blank">Barilla</a>, <a href="https://www.princepasta.com/" rel="nofollow" target="_blank">Prince Pasta</a>, <a href="https://www.mccormick.com/frenchs" rel="nofollow" target="_blank">French’s</a>, <a href="https://www.skittles.com/" rel="nofollow" target="_blank">Skittles</a>, <a href="https://www.nuttinordinary.com/" rel="nofollow" target="_blank">Nuttin Ordinary</a>, <a href="https://www.drinkwehl.com/" rel="nofollow" target="_blank">Wehl Plant Drops</a>, <a href="https://ghettogastro.com/" rel="nofollow" target="_blank">Ghetto Gastro</a>, <a href="https://gunnadrinks.com/" rel="nofollow" target="_blank">Gunna Drinks</a>, <a href="https://www.chubbysnacks.co/" rel="nofollow" target="_blank">Chubby Snacks</a>, <a href="https://drinkbashi.com/password" rel="nofollow" target="_blank">Bashi</a>, <a href="http://drinkcapetide.com/" rel="nofollow" target="_blank">Cape Tide Hard Tea</a>

New Or Exciting? It Helps To Be Both, But If We Had To Pick One…

Juliet is the result of two entrepreneurs who thought outside the box… by getting rid of the box. Launched in July 2022, Juliet is a first-to-market brand of multiserve wine founded by longtime friends Allison Luvera and Lauren De Niro Pipher. Unlike boxed varieties, the wine is encased in a cylindrical container with a black strap that is designed to evoke the style and sophistication of a luxury handbag. Juliet markets three varietals – Pinot Noir, Sauvignon Blanc and Dry Rose – each sold in 1.5L packages that retail for $35. Positioned as an upscale brand, Juliet is also designed to appeal to consumers that value sustainability but who don’t want to compromise on taste and quality.   In this episode, Luvera and De Niro Pipher spoke about how they assessed the opportunity to disrupt a legacy category, why developing a unique package was central to the planning process and how they have won over retailers by positioning Juliet as an upscale lifestyle brand. Show notes: 0:43: Interview: Allison Luvera and Lauren De Niro Pipher, Co-Founders, Juliet – Luvera and De Niro Pipher spoke with Taste Radio editor Ray Latif about why they use the term “boxed wine” to describe Juliet, their challenging, but ultimately correct decision to change package designers and how they utilized their respective skill sets to map out an initial business strategy. They also discussed Juliet’s target consumer and what they’ve learned about how customers perceive the brand since its launch, how influencers fit into the company’s marketing strategy and their perspective on support for women-led brands in the wine industry. Brands in this episode: Juliet Wine

Juliet is the result of two entrepreneurs who thought outside the box… by getting rid of the box. Launched in July 2022, Juliet is a first-to-market brand of multiserve wine founded by longtime friends Allison Luvera and Lauren De Niro Pipher. Unlike boxed varieties, the wine is encased in a cylindrical container with a black strap that is designed to evoke the style and sophistication of a luxury handbag. Juliet markets three varietals – Pinot Noir, Sauvignon Blanc and Dry Rose – each sold in 1.5L packages that retail for $35. Positioned as an upscale brand, Juliet is also designed to appeal to consumers that value sustainability but who don’t want to compromise on taste and quality. In this episode, Luvera and De Niro Pipher spoke about how they assessed the opportunity to disrupt a legacy category, why developing a unique package was central to the planning process and how they have won over retailers by positioning Juliet as an upscale lifestyle brand. Show notes: 0:43: Interview: Allison Luvera and Lauren De Niro Pipher, Co-Founders, Juliet – Luvera and De Niro Pipher spoke with Taste Radio editor Ray Latif about why they use the term “boxed wine” to describe Juliet, their challenging, but ultimately correct decision to change package designers and how they utilized their respective skill sets to map out an initial business strategy. They also discussed Juliet’s target consumer and what they’ve learned about how customers perceive the brand since its launch, how influencers fit into the company’s marketing strategy and their perspective on support for women-led brands in the wine industry. Brands in this episode: <a href="https://drinkjuliet.com/" rel="nofollow" target="_blank">Juliet Wine</a>

The Best Way To Think Outside The Box? Get Rid Of The Box.

In this episode, the hosts shared CPG roundups from the Pacific Northwest regions of both the U.S. and Canada, discussed the controversy surrounding children and caffeine and questioned whether honey truffle could be a gamechanger for the food and beverage industry. Show notes: 0:35: Portlandia &amp; Prime. Marmots &amp; Mountains. Bad Breath &amp; Blue #1. — Did Jacqui dodge lava? It certainly looked that way. Melissa’s Canadian store checks yielded some interesting information and sparked a conversation about Prime Energy and Gen Alpha, before the hosts collectively chatted about natural sweeteners, artificial ingredients and whether gum is worth the trouble. Brands in this episode: Bob’s Red Mill, Mid-Day Squares, SmartSweets, Guru, Buddha Brands, Made Good, Love Good Fat, Big Mountain Brands. Silverhill Sprouted Bread, Doritos, Red Boat, Prime, 5-hour Energy, Gatorade, Powerade, BodyArmor, Ghia, Betty Booze, Aviation Gin, Sol-ti

In this episode, the hosts shared CPG roundups from the Pacific Northwest regions of both the U.S. and Canada, discussed the controversy surrounding children and caffeine and questioned whether honey truffle could be a gamechanger for the food and beverage industry. Show notes: 0:35: Portlandia &amp; Prime. Marmots &amp; Mountains. Bad Breath &amp; Blue #1. — Did Jacqui dodge lava? It certainly looked that way. Melissa’s Canadian store checks yielded some interesting information and sparked a conversation about Prime Energy and Gen Alpha, before the hosts collectively chatted about natural sweeteners, artificial ingredients and whether gum is worth the trouble. Brands in this episode: Bob’s Red Mill, Mid-Day Squares, SmartSweets, Guru, Buddha Brands, Made Good, Love Good Fat, Big Mountain Brands. Silverhill Sprouted Bread, Doritos, Red Boat, Prime, 5-hour Energy, Gatorade, Powerade, BodyArmor, Ghia, Betty Booze, Aviation Gin, Sol-ti

Gen Alpha & A Holy Grail Sweetener. Oh, And, Canada!

Magnolia Bakery’s famous banana pudding, an indulgent mash-up of fresh bananas, vanilla wafers and vanilla pudding, is the reason that you continue to see long lines outside of the company’s flagship shop in Manhattan, which opened in 1996. Although Magnolia wants to make the dessert more accessible, the New York-based company is limited by the capacity of its 10 U.S. retail locations and direct-to-consumer platform. To reach more customers, its leaders had to get creative. So they made cookies. In March, Magnolia introduced its Banana Pudding Cookies, a line of soft-baked cookies made with real butter, bananas and chocolate. Available in three flavors – Classic Vanilla with White Chocolate Chips, Chocolate Chunk, and Confetti with White Chocolate Chips – the cookies are individually wrapped and sold in packs of four for $7.99 a box. They are available in retailers across the U.S., including Costco, The Fresh Market and Harris Teeter. In this episode, Magnolia Bakery CEO Bobbie Lloyd and CMO Eddie Revis spoke about the company’s decision to create a CPG brand and the patient and thoughtful approach behind its development. As part of the conversation, discussed why consistency and quality guides their stewardship of the company, why they eschew trendy concepts and Magnolia’s collaborations with lifestyle brands. Show notes: 0:43: Interview: Bobbie Lloyd, CEO &amp; Eddie Revis, CMO Magnolia Bakery – Taste Radio editor Ray Latif spoke with Lloyd and Revis at the 2023 Summer Fancy Food show, where they spoke about their variety of interactions with attendees, the evolution of Magnolia Bakery over its 27 years in business and how the development of a CPG brand elicited a rebrand. They also explained why Magnolia doesn’t self-manufacture its cookies, the reason it uses artificial flavors and how the products’ target consumer  informs its retail strategy. Later, Revis explained how the company aligns demand planning and marketing resources, why “the most important thing is to deliver on the experience that the consumer wants to have,” Magnolia’s partnerships with Monos, Boy Smells, Tula Skincare and Kate Spade and the navigating consumer perception of the company as small while continuing to grow. Brands in this episode: Magnolia Bakery, Chobani

Magnolia Bakery’s famous banana pudding, an indulgent mash-up of fresh bananas, vanilla wafers and vanilla pudding, is the reason that you continue to see long lines outside of the company’s flagship shop in Manhattan, which opened in 1996. Although Magnolia wants to make the dessert more accessible, the New York-based company is limited by the capacity of its 10 U.S. retail locations and direct-to-consumer platform. To reach more customers, its leaders had to get creative. So they made cookies. In March, Magnolia introduced its Banana Pudding Cookies, a line of soft-baked cookies made with real butter, bananas and chocolate. Available in three flavors – Classic Vanilla with White Chocolate Chips, Chocolate Chunk, and Confetti with White Chocolate Chips – the cookies are individually wrapped and sold in packs of four for $7.99 a box. They are available in retailers across the U.S., including Costco, The Fresh Market and Harris Teeter. In this episode, Magnolia Bakery CEO Bobbie Lloyd and CMO Eddie Revis spoke about the company’s decision to create a CPG brand and the patient and thoughtful approach behind its development. As part of the conversation, discussed why consistency and quality guides their stewardship of the company, why they eschew trendy concepts and Magnolia’s collaborations with lifestyle brands. Show notes: 0:43: Interview: Bobbie Lloyd, CEO &amp; Eddie Revis, CMO Magnolia Bakery – Taste Radio editor Ray Latif spoke with Lloyd and Revis at the 2023 Summer Fancy Food show, where they spoke about their variety of interactions with attendees, the evolution of Magnolia Bakery over its 27 years in business and how the development of a CPG brand elicited a rebrand. They also explained why Magnolia doesn’t self-manufacture its cookies, the reason it uses artificial flavors and how the products’ target consumer  informs its retail strategy. Later, Revis explained how the company aligns demand planning and marketing resources, why “the most important thing is to deliver on the experience that the consumer wants to have,” Magnolia’s partnerships with Monos, Boy Smells, Tula Skincare and Kate Spade and the navigating consumer perception of the company as small while continuing to grow. Brands in this episode: <a href="https://www.magnoliabakery.com/" rel="nofollow" target="_blank">Magnolia Bakery</a>, <a href="https://www.chobani.com/" rel="nofollow" target="_blank">Chobani</a>

Magnolia Bakery Doesn’t Follow Trends. They'd Rather Set Them.

Can Coolhaus make a comeback? Although the beloved non-dairy ice cream brand is reportedly on the chopping block, the hosts discussed a potential salvation akin to those of discontinued brands resurrected by new owners. This episode also features the latest installment of The Goat Pen with Carlton Fowler, the co-founder of Goat Rodeo Capital, who spoke about his “obsession” with outliers.  Show notes: 0:41: Wine In Baja. RIP… But, Maybe Not? Bliss Balls, Energy Gels, Pizza Nuts. – Jacqui shared details of a recent visit to Baja’s burgeoning wine scene, before the hosts collectively reflected on their favorite defunct brands and why some received a second chance. They also chatted about a mashup of notable products, including canned beans with a nostalgic twist and citrus-infused cold brew coffee. 30:00: Segment: The Goat Pen With Carlton Fowler – Fowler riffed on his love for Magnolia Bakery’s new packaged cookie line before explaining how he defines and invests in outlier companies and his perspective on celebrity and creator-led brands. He also explained why a brand’s track record isn’t necessarily an indication of its potential, how and why investors can get it wrong and his advice on what to leave out of a pitch deck. Brands in this episode: Vita Coco, Zico, Coolhaus, Brave Robot, Honest Tea, Just Ice Tea, Dirty Lemon, Ibex, NJoy, Rise Brewing Co., La Colombe, Door County Coffee, Bai, Lemon Perfect, Chargel, Raw Bliss Balls, Creation Nation, Healthy Truth, Combos, Daily Crunch,  Goldfish, Heyday Canning Co., A Dozen Cousins, Fillo’s, Barnacle Foods, Frank’s Hot Sauce, Tabasco, Nectar Hard Seltzer, The Good Crisp, HopLark, BeatBox Beverages

Can Coolhaus make a comeback? Although the beloved non-dairy ice cream brand is reportedly on the chopping block, the hosts discussed a potential salvation akin to those of discontinued brands resurrected by new owners. This episode also features the latest installment of The Goat Pen with Carlton Fowler, the co-founder of Goat Rodeo Capital, who spoke about his “obsession” with outliers.  Show notes: 0:41: Wine In Baja. RIP… But, Maybe Not? Bliss Balls, Energy Gels, Pizza Nuts. – Jacqui shared details of a recent visit to Baja’s burgeoning wine scene, before the hosts collectively reflected on their favorite defunct brands and why some received a second chance. They also chatted about a mashup of notable products, including canned beans with a nostalgic twist and citrus-infused cold brew coffee. 30:00: Segment: The Goat Pen With Carlton Fowler – Fowler riffed on his love for Magnolia Bakery’s new packaged cookie line before explaining how he defines and invests in outlier companies and his perspective on celebrity and creator-led brands. He also explained why a brand’s track record isn’t necessarily an indication of its potential, how and why investors can get it wrong and his advice on what to leave out of a pitch deck. Brands in this episode: <a href="https://vitacoco.com/" rel="nofollow" target="_blank">Vita Coco</a>, <a href="https://zico.com/" rel="nofollow" target="_blank">Zico</a>, <a href="https://cool.haus/" rel="nofollow" target="_blank">Coolhaus</a>, <a href="https://braverobot.co/" rel="nofollow" target="_blank">Brave Robot</a>, <a href="https://www.honestorganic.com/" rel="nofollow" target="_blank">Honest Tea</a>, <a href="https://eatthechange.com/products/just-ice-tea" rel="nofollow" target="_blank">Just Ice Tea</a>, <a href="https://www.instagram.com/dirtylemon/?hl=en" rel="nofollow" target="_blank">Dirty Lemon</a>, Ibex, <a href="https://njoybeverages.com/" rel="nofollow" target="_blank">NJoy</a>, <a href="https://risebrewingco.com/" rel="nofollow" target="_blank">Rise Brewing Co.</a>, <a href="https://www.lacolombe.com/" rel="nofollow" target="_blank">La Colombe</a>, <a href="https://doorcountycoffee.com/" rel="nofollow" target="_blank">Door County Coffee</a>, <a href="https://www.drinkbai.com/" rel="nofollow" target="_blank">Bai</a>, <a href="https://lemonperfect.com/" rel="nofollow" target="_blank">Lemon Perfect</a>, <a href="https://chargel.com/" rel="nofollow" target="_blank">Chargel</a>, <a href="https://rawblissballs.com/" rel="nofollow" target="_blank">Raw Bliss Balls</a>, <a href="https://proteinbarmix.com/" rel="nofollow" target="_blank">Creation Nation</a>, <a href="https://www.healthytruth.com/" rel="nofollow" target="_blank">Healthy Truth</a>, <a href="https://www.combos.com/" rel="nofollow" target="_blank">Combos</a>, <a href="https://www.dailycrunchsnacks.com/" rel="nofollow" target="_blank">Daily Crunch</a>, <a href="https://www.pepperidgefarm.com/product-categories/goldfish-crackers/" rel="nofollow" target="_blank"> Goldfish</a>, <a href="https://heydaycanning.com/" rel="nofollow" target="_blank">Heyday Canning Co.</a>, <a href="https://adozencousins.com/" rel="nofollow" target="_blank">A Dozen Cousins</a>, <a href="https://www.fillos.com/" rel="nofollow" target="_blank">Fillo’s</a>, <a href="https://www.barnaclefoods.com/" rel="nofollow" target="_blank">Barnacle Foods</a>, <a href="https://www.franksredhot.com/en-us/products" rel="nofollow" target="_blank">Frank’s Hot Sauce</a>, <a href="https://www.tabasco.com/" rel="nofollow" target="_blank">Tabasco</a>, <a href="https://nectarhardseltzer.com/" rel="nofollow" target="_blank">Nectar Hard Seltzer</a>, <a href="https://www.thegoodcrispcompany.com/" rel="nofollow" target="_blank">The Good Crisp</a>, <a href="https://hoplark.com/" rel="nofollow" target="_blank">HopLark</a>, <a href="https://beatboxbeverages.com/" rel="nofollow" target="_blank">BeatBox Beverages</a>

Second Chances, And The Investor Obsessed With Outliers

Tom Colicchio

Tom Colicchio is a gastronomic icon. He also likes his tomato sauce out of a jar. Colicchio, who is the head judge and an executive producer of acclaimed TV reality competition “Top Chef” and the owner of award-winning restaurant group Crafted Hospitality, is a partner in Colicchio Kitchen, a premium brand of sauces and condiments that are positioned as high-quality and convenient products for home chefs. Recently rebranded from The Jersey Tomato Company, Colicchio Kitchen debuted at the 2023 Summer Fancy Food Show held from June 25-27, and showcased a broad range of products, including its Colicchio Collection of ultra-premium cooking and pairing sauces. In this episode, Colicchio spoke about his involvement in the brand and his role in the development of its products, his perspective on adding an ethnic-themed line, how he defines “good food” and why he’s less intimidating than you might think. From tomato sauce in jars to cocktails in cans, this episode also highlights a remarkable partnership between upstart beverage company Social Hour and iconic spirit brand George Dickel.  Launched in 2020, Social Hour markets premium RTD craft cocktails made with high-quality ingredients, including a Gin &amp; Tonic, Whiskey Mule and Yuzu Sunset Fizz. In 2021, Social Hour aligned with legacy whiskey brand George Dickel to launch its seasonally-inspired Harvest Whiskey Sour, an expression made with Dickel’s 13-year-old Tennessee whiskey and re-released the following year. The companies teamed up once again in 2023 to create the summer-themed Social Hour Bourbon Smash made with Dickel Bourbon, which was introduced in late June. Social Hour co-founder Tom Macy and Nicole Austin, the general manager and distiller of George Dickel whiskey spoke about the origins of the partnership, how the collaboration aligned the aims of both brands and how the relationship may develop down the line. Show notes: 0:48: Interview: Tom Colicchio, Partner, Colicchio Kitchen – Colicchio met with Taste Radio editor Ray Latif in New York City and spoke about his experience at the 2023 Summer Fancy Food, why growing up in New Jersey had a significant impact on his initial decision to develop a consumer brand and the companies expansion into condiments. He also discussed his evaluation of flavor and functional ingredients when it comes to great tasting food and Italian cuisine is the primary focus for Colicchio Kitchen. 14:04 Interview: Tom Macy, Co-Founder, Social Hour &amp; Nicole Austin, General Manager/Distiller, George Dickel — Macy recalled his experience in BevNET Cocktail Showdown 2 competition and discussed how he has navigated an increasingly crowded RTD cocktail category. Austin spoke about her interest in creating a canned cocktail and why she jumped at the opportunity to work with Social Hour, how she and Macy attempted to reduce the red tape when creating the partnership between the two companies, why they chose to develop a Bourbon Smash and why they’re not looking too far down the line for the next product. Brands in this episode: Colicchio Kitchen, Social Hour, George Dickel

Tom Colicchio is a gastronomic icon. He also likes his tomato sauce out of a jar. Colicchio, who is the head judge and an executive producer of acclaimed TV reality competition “Top Chef” and the owner of award-winning restaurant group Crafted Hospitality, is a partner in Colicchio Kitchen, a premium brand of sauces and condiments that are positioned as high-quality and convenient products for home chefs. Recently rebranded from The Jersey Tomato Company, Colicchio Kitchen debuted at the 2023 Summer Fancy Food Show held from June 25-27, and showcased a broad range of products, including its Colicchio Collection of ultra-premium cooking and pairing sauces. In this episode, Colicchio spoke about his involvement in the brand and his role in the development of its products, his perspective on adding an ethnic-themed line, how he defines “good food” and why he’s less intimidating than you might think. From tomato sauce in jars to cocktails in cans, this episode also highlights a remarkable partnership between upstart beverage company Social Hour and iconic spirit brand George Dickel.  Launched in 2020, Social Hour markets premium RTD craft cocktails made with high-quality ingredients, including a Gin &amp; Tonic, Whiskey Mule and Yuzu Sunset Fizz. In 2021, Social Hour aligned with legacy whiskey brand George Dickel to launch its seasonally-inspired Harvest Whiskey Sour, an expression made with Dickel’s 13-year-old Tennessee whiskey and re-released the following year. The companies teamed up once again in 2023 to create the summer-themed Social Hour Bourbon Smash made with Dickel Bourbon, which was introduced in late June. Social Hour co-founder Tom Macy and Nicole Austin, the general manager and distiller of George Dickel whiskey spoke about the origins of the partnership, how the collaboration aligned the aims of both brands and how the relationship may develop down the line. Show notes: 0:48: Interview: Tom Colicchio, Partner, Colicchio Kitchen – Colicchio met with Taste Radio editor Ray Latif in New York City and spoke about his experience at the 2023 Summer Fancy Food, why growing up in New Jersey had a significant impact on his initial decision to develop a consumer brand and the companies expansion into condiments. He also discussed his evaluation of flavor and functional ingredients when it comes to great tasting food and Italian cuisine is the primary focus for Colicchio Kitchen. 14:04 Interview: Tom Macy, Co-Founder, Social Hour &amp; Nicole Austin, General Manager/Distiller, George Dickel — Macy recalled his experience in BevNET Cocktail Showdown 2 competition and discussed how he has navigated an increasingly crowded RTD cocktail category. Austin spoke about her interest in creating a canned cocktail and why she jumped at the opportunity to work with Social Hour, how she and Macy attempted to reduce the red tape when creating the partnership between the two companies, why they chose to develop a Bourbon Smash and why they’re not looking too far down the line for the next product. Brands in this episode: <a href="https://colicchiocollection.com/" rel="nofollow" target="_blank">Colicchio Kitchen</a>, <a href="https://www.socialhourcocktails.com/" rel="nofollow" target="_blank">Social Hour</a>, <a href="https://www.georgedickel.com/" rel="nofollow" target="_blank">George Dickel</a>

'Top Chef''s Tom Colicchio Has A Few Thoughts About ‘Good Food’

When car companies start making tequila and beer, all bets are off. In this episode, the hosts banter about Tesla’s foray into beverage alcohol, what happens when the boss visits a satellite office (tip: don’t call it a “headquarters”), a sneak peek at the new digs for BevNET’s winter events, how entrepreneurs can get inside the minds of investors and why we’re big on packing vacation snacks and drinks. Show notes: 0:43: Happy Freaking Bastille Day. MTN DEW On Tap? Ray-Man And His Bev Chopper. – The episode featured a quintet of hosts, as John joined Jacqui in the San Diego office and Melissa Traverse sat in with Ray and Mike at BevNET HQ. Melissa shared her experience celebrating Bastille Day in Paris, Jacqui noted that the WCB wasn’t as tidy as it could be (blame Josh) and the hosts collectively wondered about Elon Musk’s mindset when it comes to CPG. Later, Ray grilled John about his workcation, Melissa teased upcoming and funding-focused episodes of Community Call and discussed the value that entrepreneurs get from joining BevNET’s Slack channel and everyone shared their favorite sips and bites from the past week. Brands in this episode: Joyburst, Bored Cow, The BAD Tea Co., Mountain Dew, Date Fix, Malu Pour Over Coffee, Social Hour, Dickel, Daily Crunch, Cleveland Kitchen, Pentire Drinks, Zab’s, Athletic Brewing

When car companies start making tequila and beer, all bets are off. In this episode, the hosts banter about Tesla’s foray into beverage alcohol, what happens when the boss visits a satellite office (tip: don’t call it a “headquarters”), a sneak peek at the new digs for BevNET’s winter events, how entrepreneurs can get inside the minds of investors and why we’re big on packing vacation snacks and drinks. Show notes: 0:43: Happy Freaking Bastille Day. MTN DEW On Tap? Ray-Man And His Bev Chopper. – The episode featured a quintet of hosts, as John joined Jacqui in the San Diego office and Melissa Traverse sat in with Ray and Mike at BevNET HQ. Melissa shared her experience celebrating Bastille Day in Paris, Jacqui noted that the WCB wasn’t as tidy as it could be (blame Josh) and the hosts collectively wondered about Elon Musk’s mindset when it comes to CPG. Later, Ray grilled John about his workcation, Melissa teased upcoming and <a href="https://win.bevnet.com/community-call" rel="nofollow" target="_blank">funding-focused episodes of Community Call</a> and discussed the value that entrepreneurs get from <a href="https://slack.bevnet.com/" rel="nofollow" target="_blank">joining BevNET’s Slack channel</a> and everyone shared their favorite sips and bites from the past week. Brands in this episode: <a href="https://joyburst.com/" rel="nofollow" target="_blank">Joyburst</a>, <a href="https://tryboredcow.com/" rel="nofollow" target="_blank">Bored Cow</a>, <a href="https://badtea.co/" rel="nofollow" target="_blank">The BAD Tea Co.</a>, <a href="https://www.mountaindew.com/" rel="nofollow" target="_blank">Mountain Dew</a>, <a href="https://datefix.com/" rel="nofollow" target="_blank">Date Fix</a>, <a href="https://malucoffee.com/products/variety-pack" rel="nofollow" target="_blank">Malu Pour Over Coffee</a>, <a href="https://www.socialhourcocktails.com/" rel="nofollow" target="_blank">Social Hour</a>, <a href="https://www.georgedickel.com/" rel="nofollow" target="_blank">Dickel</a>, <a href="https://www.dailycrunchsnacks.com/" rel="nofollow" target="_blank">Daily Crunch</a>, <a href="https://www.clevelandkitchen.com/" rel="nofollow" target="_blank">Cleveland Kitchen</a>, <a href="https://pentiredrinks.com/" rel="nofollow" target="_blank">Pentire Drinks</a>, <a href="https://zabssauce.com/" rel="nofollow" target="_blank">Zab’s</a>, <a href="https://athleticbrewing.com/" rel="nofollow" target="_blank">Athletic Brewing</a>

Can Tesla Conquer CPG? It’s A Community Call.

Here’s a tip: if you’re walking the floor of a spirits-related trade show with Dispact Ventures founder and CEO Andrew Merinoff at your side, be prepared to stop often. He draws a crowd. The 33-year-old investor, who is also the co-founder and CEO of passion fruit liqueur brand Chinola, is a well-known and well-regarded figure in the beverage alcohol industry and has a network that includes early-stage entrepreneurs, veteran operators, celebrity founders and industry captains. Dispact Ventures, which Merinoff launched in 2015, holds stakes in several spirit brands, including Coconut Cartel, The Long Drink and Empirical, along with others in adjacent industries. Merinoff thrives on personal engagement and was in his element at industry convention Bar Convent Brooklyn, held on June 13 and 14. Although swarmed at every turn, Merinoff took time to speak with everyone he met. For him, every conversation is an opportunity to learn and expand his understanding of what’s next in beverages and beyond. In this episode, Merinoff spoke about his family’s lineage in the spirits industry, how he attempts to identify trends before they become relevant, the key factors in his investment strategy, why he covets brand brands with a great story and how he’s navigated his first few months at the helm of Chinola. Show notes: 0:43: Interview: Andrew Merinoff, Founder &amp; CEO, Dispatch Ventures – Taste Radio editor Ray Latif met with Merinoff at the 2023 Bar Convent Brooklyn show where the investor and entrepreneur explained why he’d rather “choke on greatness than nibble on mediocrity,” the influence of his family’s history in beverage alcohol on his career and how he views Dispact Ventures as differentiated from ones with a similar focus. He also explained how individual factors such as category, technology and design play into his investment strategy, deal flow with emerging companies and a greater sense of empathy for leaders of the firm portfolio companies since taking on his current role with Chinola. Brands in this episode: Chinola, The Long Drink, Teremana , Coconut Cartel, Skrewball, Empirical Spirits, Liquid Death

Here’s a tip: if you’re walking the floor of a spirits-related trade show with Dispact Ventures founder and CEO Andrew Merinoff at your side, be prepared to stop often. He draws a crowd. The 33-year-old investor, who is also the co-founder and CEO of passion fruit liqueur brand Chinola, is a well-known and well-regarded figure in the beverage alcohol industry and has a network that includes early-stage entrepreneurs, veteran operators, celebrity founders and industry captains. Dispact Ventures, which Merinoff launched in 2015, holds stakes in several spirit brands, including Coconut Cartel, The Long Drink and Empirical, along with others in adjacent industries. Merinoff thrives on personal engagement and was in his element at industry convention Bar Convent Brooklyn, held on June 13 and 14. Although swarmed at every turn, Merinoff took time to speak with everyone he met. For him, every conversation is an opportunity to learn and expand his understanding of what’s next in beverages and beyond. In this episode, Merinoff spoke about his family’s lineage in the spirits industry, how he attempts to identify trends before they become relevant, the key factors in his investment strategy, why he covets brand brands with a great story and how he’s navigated his first few months at the helm of Chinola. Show notes: 0:43: Interview: Andrew Merinoff, Founder &amp; CEO, Dispatch Ventures – Taste Radio editor Ray Latif met with Merinoff at the 2023 Bar Convent Brooklyn show where the investor and entrepreneur explained why he’d rather “choke on greatness than nibble on mediocrity,” the influence of his family’s history in beverage alcohol on his career and how he views Dispact Ventures as differentiated from ones with a similar focus. He also explained how individual factors such as category, technology and design play into his investment strategy, deal flow with emerging companies and a greater sense of empathy for leaders of the firm portfolio companies since taking on his current role with Chinola. Brands in this episode: <a href="https://chinola.com/" rel="nofollow" target="_blank">Chinola</a>, <a href="https://thelongdrink.com/" rel="nofollow" target="_blank">The Long Drink</a>, <a href="https://teremana.com/" rel="nofollow" target="_blank">Teremana</a> , <a href="https://www.coconutcartel.com/" rel="nofollow" target="_blank">Coconut Cartel</a>, <a href="https://www.skrewballwhiskey.com/" rel="nofollow" target="_blank">Skrewball</a>, <a href="https://empirical.co/" rel="nofollow" target="_blank">Empirical Spirits</a>, <a href="https://liquiddeath.com/" rel="nofollow" target="_blank">Liquid Death</a>

Raising Capital? This Investor Wants To Hear Your Story.

The top podcast for food and beverage professionals, BevNET’s Taste Radio features interviews with the leaders and rising stars of our fast-evolving industry. The shows also include discussion on emerging trends, innovation and news of the week from our regular cadre of hosts from the BevNET and NOSH teams.  Tell us what you think at ask@tasteradio.com. You can also email us if you are interested in Taste Radio sponsorship opportunities.  If you like Taste Radio, share it with a colleague, will ya?

Sorry could not resist with the title. As a person in the in the food industry (retailer side of the desk) staying on top of current trends is must in an ever so dynamic industry. Taste Radio has become a great resource for myself and my team. Whether it’s trying to find the next food trend, or getting entrepreneurial advice and insights from some of the most dynamic professionals in the industry, Taste Radio pulls both together in an engaging and informative way. The team at BevNet is doing the industry a great service and look forward to listening to Taste Radio from years to come.

Taste Radio has a lot of...Taste!

It’s so great to learn from industry vets as a young brand through this podcast.

So helpful. So great.

The top podcast for food and beverage professionals, BevNET’s Taste Radio features interviews with the leaders and rising stars of our fast-evolving industry. The shows also include discussion on emerging trends, innovation and news of the week from our regular cadre of hosts from the BevNET and NOSH teams. Tell us what you think at ask@tasteradio.com. You can also email us if you are interested in Taste Radio sponsorship opportunities. If you like Taste Radio, share it with a colleague, will ya?

Taste Radio

Better-for-you booze? It may sound like an oxymoron, but a growing cohort of healthier alcoholic beverages have been finding a receptive audience in recent years. Often promoted as low-calorie, low-carb, or infused functional benefits, these products are resonating with a growing number of consumers focused on health and wellness. That’s certainly the case for Boochcraft, a three-year-old hard kombucha brand that has been making waves in its home market of Southern California. In an interview included in this episode, Boochcraft co-founder and CMO Adam Hiner said that while the company originally believed that its consumers would be traditional kombucha drinkers, “we were blown away by the diversity of [people] that we’ve attracted, some of which have never had kombucha.”   “It’s broadened our scope of the way we can talk about the product and the way we can market it.” he said. As part of our conversation, Hiner discussed the origins of the brand and shared his perspective on the trend of healthier drinking. He also spoke about why Boochcraft is resonating with consumers beyond those that are regular kombucha drinkers, the challenges of forecasting demand for a nascent category, and why he sees the company as competing against itself. Show notes: 2:39: Interview: Adam Hiner, Co-Founder/CMO, Boochcraft -- In an interview recorded at Boochcraft’s brewing facility and headquarters in San Diego county, Hiner discussed his initial experience with kombucha and why he began to brew and sell it at his restaurant. He also explained why describing Boochcraft as a “high-alcohol kombucha” attracts a broad range of consumers and what product attributes resonate most with its customers. He also discussed how the company forecasts demand for a nascent trend, he and his two co-founders determined their highest value, the sense of urgency to “not get left behind,” and why he credits Michelob Ultra for spurring the trend of better-for-you alcoholic beverages. Brands in this episode: Boochcraft, GT’s Kombucha, House Beer, Clover Juice, Verve Coffee

Better-for-you booze? It may sound like an oxymoron, but a growing cohort of healthier alcoholic beverages have been finding a receptive audience in recent years. Often promoted as low-calorie, low-carb, or infused functional benefits, these products are resonating with a growing number of consumers focused on health and wellness. That’s certainly the case for Boochcraft, a three-year-old hard kombucha brand that has been making waves in its home market of Southern California. In an interview included in this episode, Boochcraft co-founder and CMO Adam Hiner said that while the company originally believed that its consumers would be traditional kombucha drinkers, “we were blown away by the diversity of [people] that we’ve attracted, some of which have never had kombucha.”   “It’s broadened our scope of the way we can talk about the product and the way we can market it.” he said. As part of our conversation, Hiner discussed the origins of the brand and shared his perspective on the trend of healthier drinking. He also spoke about why Boochcraft is resonating with consumers beyond those that are regular kombucha drinkers, the challenges of forecasting demand for a nascent category, and why he sees the company as competing against itself. Show notes: 2:39: Interview: Adam Hiner, Co-Founder/CMO, Boochcraft -- In an interview recorded at Boochcraft’s brewing facility and headquarters in San Diego county, Hiner discussed his initial experience with kombucha and why he began to brew and sell it at his restaurant. He also explained why describing Boochcraft as a “high-alcohol kombucha” attracts a broad range of consumers and what product attributes resonate most with its customers. He also discussed how the company forecasts demand for a nascent trend, he and his two co-founders determined their highest value, the sense of urgency to “not get left behind,” and why he credits Michelob Ultra for spurring the trend of better-for-you alcoholic beverages. Brands in this episode: <a href="https://boochcraft.com/" rel="nofollow" target="_blank">Boochcraft</a>, <a href="https://gtslivingfoods.com/" rel="nofollow" target="_blank">GT’s Kombucha</a>, <a href="https://housebeer.us/" rel="nofollow" target="_blank">House Beer</a>, Clover Juice, <a href="https://www.vervecoffee.com/" rel="nofollow" target="_blank">Verve Coffee</a>

Ep. 162: How This Boozy Booch Got Ahead of a Hot Trend

Three decades ago, Marygrace Sexton launched Natalie’s Orchid Island Juice Co. with an ambitious goal: give consumers across the country access to high-quality, fresh-squeezed juice. While the dream was big, Sexton launched the company in a production facility about the size of a one-bedroom apartment and the first bottles were shipped in a delivery truck borrowed from a local meat company. Natalie’s, named after Sexton’s first daughter, has since grown by leaps and bounds in the years since. Its juices are sold in over 30 states and 40 countries and annual revenue reached $63 million in 2018. The company is family-owned and operated, and Sexton says that its commitment to quality and customer service have remained the same since day one. In the following interview, she spoke about the brand’s origins and the two rules that govern its business strategy. Sexton also explained why she’s determined to change her leadership style, discussed the company’s succession plan and how she’s preparing her daughter to take the reins. Show notes: 1:41: Marygrace Sexton, Founder/CEO, Natalie's Orchid Island Juice Co. -- In an interview recorded via weblink, Sexton explained how seeing her mother live in poverty motivated her to succeed as an entrepreneur. She also discussed navigating challenges within the competitive juice category and how the company overcame a costly recall. Sexton also spoke about why it’s difficult to change her management style, the business advice she gives to her daughter and likely successor and the reason she launched A-GAP, a non-profit that encourages time off from technology. Brands in this episode: Natalie’s Orchid Island Juice Co.

Three decades ago, Marygrace Sexton launched Natalie’s Orchid Island Juice Co. with an ambitious goal: give consumers across the country access to high-quality, fresh-squeezed juice. While the dream was big, Sexton launched the company in a production facility about the size of a one-bedroom apartment and the first bottles were shipped in a delivery truck borrowed from a local meat company. Natalie’s, named after Sexton’s first daughter, has since grown by leaps and bounds in the years since. Its juices are sold in over 30 states and 40 countries and annual revenue reached $63 million in 2018. The company is family-owned and operated, and Sexton says that its commitment to quality and customer service have remained the same since day one. In the following interview, she spoke about the brand’s origins and the two rules that govern its business strategy. Sexton also explained why she’s determined to change her leadership style, discussed the company’s succession plan and how she’s preparing her daughter to take the reins. Show notes: 1:41: Marygrace Sexton, Founder/CEO, Natalie's Orchid Island Juice Co. -- In an interview recorded via weblink, Sexton explained how seeing her mother live in poverty motivated her to succeed as an entrepreneur. She also discussed navigating challenges within the competitive juice category and how the company overcame a costly recall. Sexton also spoke about why it’s difficult to change her management style, the business advice she gives to her daughter and likely successor and the reason she launched A-GAP, a non-profit that encourages time off from technology. Brands in this episode: <a href="http://www.orchidislandjuice.com/" rel="nofollow" target="_blank">Natalie’s Orchid Island Juice Co.</a>

Ep. 150: The Two Rules That Helped This Juice Entrepreneur Build a $60 Million Business

As the saying goes: if life gives you lemons, make lemonade. But what if life gave you 800 million pounds of ugly, but perfectly edible watermelons? If you’re Jody Levy, you make WTRMLN WTR, a brand of cold-pressed watermelon juice beverages. A serial entrepreneur and design expert, Levy has overseen the evolution of WTRMLN WTR from a single product to a platform brand whose products are available at over 25,000 locations nationwide. Leading with a mission of sustainability and natural hydration, WTRMLN WTR has attracted funding from prominent investors from within the beverage industry as well as from a number of celebrities, including NBA star Chris Paul and music icon Beyoncé, who praised the company’s desire to “deliver accessible wellness to the world.” In the following interview, Levy spoke about her background in branding and design and how it fueled the creation of WTRMLN WTR. She also discussed how ignorance can be an asset as a beverage entrepreneur, why it’s important to admit what you’re not good at and what you love to do, and why she describes her career as a “journey of synchronicity.” Show notes: 2:38: Interview: Jody Levy, Co-Founder, WTRMLN WTR -- In an interview recorded at Natural Products Expo West 2019, Levy spoke about the importance of her family nurturing her artistic spirit and the role it continues to play throughout her life. She also discussed the important mentors and influential artists, including the Eames brothers and Buckminster Fuller, who helped shape her perspective in creating WTRMLN WTR. She also explained why “running a beverage company is like getting hit in the face by a 2x4 every day,” why connecting with investors on a personal level led to deals with Rohan Oza and Beyoncé and what battling Lyme disease taught her about work-life balance. Brands in this episode: WTRMLN WTR

As the saying goes: if life gives you lemons, make lemonade. But what if life gave you 800 million pounds of ugly, but perfectly edible watermelons? If you’re Jody Levy, you make WTRMLN WTR, a brand of cold-pressed watermelon juice beverages. A serial entrepreneur and design expert, Levy has overseen the evolution of WTRMLN WTR from a single product to a platform brand whose products are available at over 25,000 locations nationwide. Leading with a mission of sustainability and natural hydration, WTRMLN WTR has attracted funding from prominent investors from within the beverage industry as well as from a number of celebrities, including NBA star Chris Paul and music icon Beyoncé, who praised the company’s desire to “deliver accessible wellness to the world.” In the following interview, Levy spoke about her background in branding and design and how it fueled the creation of WTRMLN WTR. She also discussed how ignorance can be an asset as a beverage entrepreneur, why it’s important to admit what you’re not good at and what you love to do, and why she describes her career as a “journey of synchronicity.” Show notes: 2:38: Interview: Jody Levy, Co-Founder, WTRMLN WTR -- In an interview recorded at Natural Products Expo West 2019, Levy spoke about the importance of her family nurturing her artistic spirit and the role it continues to play throughout her life. She also discussed the important mentors and influential artists, including the Eames brothers and Buckminster Fuller, who helped shape her perspective in creating WTRMLN WTR. She also explained why “running a beverage company is like getting hit in the face by a 2x4 every day,” why connecting with investors on a personal level led to deals with Rohan Oza and Beyoncé and what battling Lyme disease taught her about work-life balance. Brands in this episode: <a href="https://wtrmlnwtr.com/" rel="nofollow" target="_blank">WTRMLN WTR</a>

Ep. 155: How an Artist Became an Entrepreneur and Got Beyoncé on Board

Kodiak Cakes CEO Joel Clark will be the first to admit that entrepreneurship isn’t a part-time job. For years, he tried to run the pancake mix brand, which launched in 1995 and is based on a family recipe, as a side-business while pursuing a graduate degree and consulting career. There were struggles, late nights and more than a few headaches, mistakes and missed opportunities. Despite the challenges, Kodiak Cakes earned a loyal consumer following and a steady streak of retail wins. Clark, however, knew that the brand couldn’t tread water forever. For Kodiak Cakes to truly succeed, he’d have to be all in. His commitment helped turn a tiny business selling products to a handful of mom-and-pop shops into the top-selling category brand at Target, one that eclipsed $100 million in sales last year. In an interview included in this episode, Clark spoke about his journey and how perseverance, innovation and swimming in the “Shark Tank” played into the evolution and success of Kodiak Cakes. Show notes: 2:38: Interview: Joel Clark, CEO, Kodiak Cakes --  We sat down with Clark for an interview recorded at Natural Products Expo West 2019, where Kodiak Cakes was launching a new line of protein-infused graham crackers. As part of a wide-ranging conversation, Clark spoke about the origins of Kodiak Cakes and its early years spent bootstrapping. He also discussed how the brand landed its first major retail partner, how he operated Kodiak Cakes and supported himself during lean years and why he was always thinking about a backup plan. He also explained how the company’s first hire eventually became its president, how to empower employees and why innovation means more than developing new products. Later he spoke about how the brand’s flagship offering came to being, the impact of appearing on “Shark Tank” and the decision to partner with a venture capital firm. Brands in this episode: Kodiak Cakes

Kodiak Cakes CEO Joel Clark will be the first to admit that entrepreneurship isn’t a part-time job. For years, he tried to run the pancake mix brand, which launched in 1995 and is based on a family recipe, as a side-business while pursuing a graduate degree and consulting career. There were struggles, late nights and more than a few headaches, mistakes and missed opportunities. Despite the challenges, Kodiak Cakes earned a loyal consumer following and a steady streak of retail wins. Clark, however, knew that the brand couldn’t tread water forever. For Kodiak Cakes to truly succeed, he’d have to be all in. His commitment helped turn a tiny business selling products to a handful of mom-and-pop shops into the top-selling category brand at Target, one that eclipsed $100 million in sales last year. In an interview included in this episode, Clark spoke about his journey and how perseverance, innovation and swimming in the “Shark Tank” played into the evolution and success of Kodiak Cakes. Show notes: 2:38: Interview: Joel Clark, CEO, Kodiak Cakes --  We sat down with Clark for an interview recorded at Natural Products Expo West 2019, where Kodiak Cakes was launching a new line of protein-infused graham crackers. As part of a wide-ranging conversation, Clark spoke about the origins of Kodiak Cakes and its early years spent bootstrapping. He also discussed how the brand landed its first major retail partner, how he operated Kodiak Cakes and supported himself during lean years and why he was always thinking about a backup plan. He also explained how the company’s first hire eventually became its president, how to empower employees and why innovation means more than developing new products. Later he spoke about how the brand’s flagship offering came to being, the impact of appearing on “Shark Tank” and the decision to partner with a venture capital firm. Brands in this episode: <a href="https://kodiakcakes.com/" rel="nofollow" target="_blank">Kodiak Cakes</a>

Ep. 154: How Does a Side Hustle Become a $100M Brand? Ask The CEO of Kodiak Cakes.

Nearly 20 years ago Jesse Laflamme came home from college to find his family’s egg brand, Pete and Gerry’s, on the precipice. Consolidation in the egg and retail grocery industries left the company in turmoil and on the verge of bankruptcy. Despite the urging of his parents to consider another career, Laflamme, now the CEO of Pete and Gerry’s, was committed to the brand and solving its problems. Over the past two decades, Laflamme has led a turnaround that’s seen the company grow from a struggling business into one of the country’s leading egg brands, pulling in over $200 million in sales in 2018. In an interview included in this episode, Laflamme spoke about how Pete and Gerry's not only got back on its feet, but excelled beyond anyone’s expectations. Show notes: 2:44: Interview: Jesse Laflamme, CEO, Pete and Gerry's -- Laflamme traveled from New Hampshire to BevNET HQ for an interview that explored the highs and lows of his 20-year career at Pete and Gerry’s, his family’s egg farming business. Laflamme discussed how consolidation in the egg industry negatively affected small farms, including his family’s, and detailed the stark differences between conventional egg producers and that of small and organic ones. He also spoke about why Pete and Gerry’s shift to organic production was a “Hail Mary” that helped save the company and how the move helped win over some mainstream grocery chains. Later he discussed how he learned on the job as CEO, why never being complacent was key to the company growth, and why he undertook a major change in the company’s business strategy by partnering with organic egg farm across the country. Laflamme also spoke about surrounding himself with experienced and talented operations and marketing professionals gave the company a foundation for rapid growth and why he is vehemently fighting a PETA-supported lawsuit that alleges the company does not treat its hens as well as advertised. Brands in this episode: Pete and Gerry's, Carol’s Eggs, Nellie’s

Nearly 20 years ago Jesse Laflamme came home from college to find his family’s egg brand, Pete and Gerry’s, on the precipice. Consolidation in the egg and retail grocery industries left the company in turmoil and on the verge of bankruptcy. Despite the urging of his parents to consider another career, Laflamme, now the CEO of Pete and Gerry’s, was committed to the brand and solving its problems. Over the past two decades, Laflamme has led a turnaround that’s seen the company grow from a struggling business into one of the country’s leading egg brands, pulling in over $200 million in sales in 2018. In an interview included in this episode, Laflamme spoke about how Pete and Gerry's not only got back on its feet, but excelled beyond anyone’s expectations. Show notes: 2:44: Interview: Jesse Laflamme, CEO, Pete and Gerry's -- Laflamme traveled from New Hampshire to BevNET HQ for an interview that explored the highs and lows of his 20-year career at Pete and Gerry’s, his family’s egg farming business. Laflamme discussed how consolidation in the egg industry negatively affected small farms, including his family’s, and detailed the stark differences between conventional egg producers and that of small and organic ones. He also spoke about why Pete and Gerry’s shift to organic production was a “Hail Mary” that helped save the company and how the move helped win over some mainstream grocery chains. Later he discussed how he learned on the job as CEO, why never being complacent was key to the company growth, and why he undertook a major change in the company’s business strategy by partnering with organic egg farm across the country. Laflamme also spoke about surrounding himself with experienced and talented operations and marketing professionals gave the company a foundation for rapid growth and why he is vehemently fighting a PETA-supported lawsuit that alleges the company does not treat its hens as well as advertised. Brands in this episode: <a href="https://www.peteandgerrys.com/" rel="nofollow" target="_blank">Pete and Gerry's</a>, <a href="http://carolseggs.com/" rel="nofollow" target="_blank">Carol’s Eggs</a>, <a href="https://www.nelliesfreerange.com/" rel="nofollow" target="_blank">Nellie’s</a>

Ep. 160: From Turmoil to $200 Million in Sales. How Pete and Gerry’s Turned it Around.

According to Joe Heron, ignorance is underrated. A serial beverage entrepreneur on his third startup, Heron joined us for an interview included in this episode, in which he expressed his belief that “the number one characteristic of an entrepreneur is stupidity... because you manage the opportunity, you don’t manage the risk.” Having founded and successfully sold functional drink brand Nutrisoda and Crispin, a brand of premium hard ciders, Heron is now at the helm of Copper &amp; Kings, a brandy-centric distillery based in Louisville, Ky. Prior to launching Copper &amp; Kings in 2014, Heron had no prior experience in the distilled spirits industry, and, as he would learn, the process of starting a new distillery is notoriously difficult and expensive. Nevertheless, Heron couldn’t pass up an opportunity to fill what he identified as a gap in the market for high quality American brandy. “For entrepreneurs, it becomes a compelling challenge of making the idea real,” he said. “When you look at brandy, an enormous category, and the fact that was no American brandy, that felt like a really big idea.” As part of our conversation, Heron spoke about his career as a brand creator beginning with Nutrisoda in 2002 through to the launch of Copper &amp; Kings in 2014. Heron also explained why he views entrepreneurship as an art form and an outlet for creative expression, how he identified cider and brandy as two beverage categories that were ripe for innovation, what he took into consideration when selling Crispin to MillerCoors and why he decided to sell a minority stake in Copper &amp; Kings to beverage alcohol conglomerate Constellation Brands. Show notes: 2:50: Interview: Joe Heron, Founder/CEO, Copper &amp; Kings -- In an interview recorded via weblink, Heron spoke with BevNET CEO John Craven and Taste Radio producer Ray Latif about his path to entrepreneurship and what motivated him to launch Nutrisoda, a functional beverage brand that was acquired by PepsiCo in 2006. He also explained how a British trend of hard cider served over ice led him to create Crispin and why the company’s focus on marketing and innovation helped it to stand out among competitors. Later, he spoke about the sale of Crispin to beer giant MillerCoors and discussed his belief that “it’s better to be fast and messy than slow and late.” He also explained why it’s important for the company to “behave like an incumbent, not a challenger” and why he views distilled spirits giant Constellation, which holds a minority stake in Copper &amp; Kings as “essentially as startup masquerading as a giant corporation.” Brands in this episode: Nutrisoda, Vitaminwater, SoBe, Crispin Cider, Copper &amp; Kings

According to Joe Heron, ignorance is underrated. A serial beverage entrepreneur on his third startup, Heron joined us for an interview included in this episode, in which he expressed his belief that “the number one characteristic of an entrepreneur is stupidity... because you manage the opportunity, you don’t manage the risk.” Having founded and successfully sold functional drink brand Nutrisoda and Crispin, a brand of premium hard ciders, Heron is now at the helm of Copper &amp; Kings, a brandy-centric distillery based in Louisville, Ky. Prior to launching Copper &amp; Kings in 2014, Heron had no prior experience in the distilled spirits industry, and, as he would learn, the process of starting a new distillery is notoriously difficult and expensive. Nevertheless, Heron couldn’t pass up an opportunity to fill what he identified as a gap in the market for high quality American brandy. “For entrepreneurs, it becomes a compelling challenge of making the idea real,” he said. “When you look at brandy, an enormous category, and the fact that was no American brandy, that felt like a really big idea.” As part of our conversation, Heron spoke about his career as a brand creator beginning with Nutrisoda in 2002 through to the launch of Copper &amp; Kings in 2014. Heron also explained why he views entrepreneurship as an art form and an outlet for creative expression, how he identified cider and brandy as two beverage categories that were ripe for innovation, what he took into consideration when selling Crispin to MillerCoors and why he decided to sell a minority stake in Copper &amp; Kings to beverage alcohol conglomerate Constellation Brands. Show notes: 2:50: Interview: Joe Heron, Founder/CEO, Copper &amp; Kings -- In an interview recorded via weblink, Heron spoke with BevNET CEO John Craven and Taste Radio producer Ray Latif about his path to entrepreneurship and what motivated him to launch Nutrisoda, a functional beverage brand that was acquired by PepsiCo in 2006. He also explained how a British trend of hard cider served over ice led him to create Crispin and why the company’s focus on marketing and innovation helped it to stand out among competitors. Later, he spoke about the sale of Crispin to beer giant MillerCoors and discussed his belief that “it’s better to be fast and messy than slow and late.” He also explained why it’s important for the company to “behave like an incumbent, not a challenger” and why he views distilled spirits giant Constellation, which holds a minority stake in Copper &amp; Kings as “essentially as startup masquerading as a giant corporation.” Brands in this episode: <a href="https://en.wikipedia.org/wiki/Nutrisoda" rel="nofollow" target="_blank">Nutrisoda</a>, <a href="https://www.vitaminwater.com/" rel="nofollow" target="_blank">Vitaminwater</a>, <a href="https://www.sobe.com/" rel="nofollow" target="_blank">SoBe</a>, <a href="https://www.crispincider.com/" rel="nofollow" target="_blank">Crispin Cider</a>, <a href="https://www.copperandkings.com/" rel="nofollow" target="_blank">Copper &amp; Kings</a>

Ep. 158: Why Ignorance Is Underrated According To The Successful Entrepreneur Behind Crispin and Copper & Kings

Jamie Danek

Humm Kombucha

Humm Kombucha co-founder and CEO Jamie Danek says that after several years and lots of practice, she’s finally become a good listener. Danek admits that during her first few years at the helm she had a talk first, listen second approach to leadership, and, as a result, struggled as a manager. She eventually realized that for Humm to grow, she needed to evolve from being what she described as a “solopreneur,” who constantly put her voice ahead of others, into an attentive leader. “Listening is the number one thing you can do as a CEO or a leader,” she said in an interview included in this episode. “Listening to your staff, listening to your partners, listening to your investors -- just listening.” That change in leadership style helped accelerate the rapid rise of Humm into one of the top brands in the red hot kombucha category, with sales more than doubling last year. In the following interview, we spoke with Danek about the steps she took to support her development while growing into the role of CEO. We also explore why launching the brand during a recession actually worked, how Humm was incubated within its hometown of Bend, Ore., and why relationships were key to its landmark deal with Target, one that made Humm just the second kombucha brand with a national distribution footprint. Show notes: 2:38: Interview: Jamie Danek, Co-Founder/CEO, Humm Kombucha -- Recorded at BevNET Live Winter 2018, Danek sat down with BevNET’s Ray Latif for a wide-ranging conversation that explored her transition from a career in recruiting to co-founding Humm Kombucha and the role that Bend, Ore. played in her journey. Danek also discussed how she and co-founder Michelle Mitchell divided responsibilities, how her leadership style has evolved over the years and the four core values and three pillars that guide Humm. She also spoke about her growing concern with kombucha made from concentrate and how Humm landed a deal with the NFL’s Seattle Seahawks. Brands in this episode: Humm Kombucha

Humm Kombucha co-founder and CEO Jamie Danek says that after several years and lots of practice, she’s finally become a good listener. Danek admits that during her first few years at the helm she had a talk first, listen second approach to leadership, and, as a result, struggled as a manager. She eventually realized that for Humm to grow, she needed to evolve from being what she described as a “solopreneur,” who constantly put her voice ahead of others, into an attentive leader. “Listening is the number one thing you can do as a CEO or a leader,” she said in an interview included in this episode. “Listening to your staff, listening to your partners, listening to your investors -- just listening.” That change in leadership style helped accelerate the rapid rise of Humm into one of the top brands in the red hot kombucha category, with sales more than doubling last year. In the following interview, we spoke with Danek about the steps she took to support her development while growing into the role of CEO. We also explore why launching the brand during a recession actually worked, how Humm was incubated within its hometown of Bend, Ore., and why relationships were key to its landmark deal with Target, one that made Humm just the second kombucha brand with a national distribution footprint. Show notes: 2:38: Interview: Jamie Danek, Co-Founder/CEO, Humm Kombucha -- Recorded at BevNET Live Winter 2018, Danek sat down with BevNET’s Ray Latif for a wide-ranging conversation that explored her transition from a career in recruiting to co-founding Humm Kombucha and the role that Bend, Ore. played in her journey. Danek also discussed how she and co-founder Michelle Mitchell divided responsibilities, how her leadership style has evolved over the years and the four core values and three pillars that guide Humm. She also spoke about her growing concern with kombucha made from concentrate and how Humm landed a deal with the NFL’s Seattle Seahawks. Brands in this episode: <a href="https://hummkombucha.com/" rel="nofollow" target="_blank">Humm Kombucha</a>

Ep. 142: Humm Kombucha CEO Jamie Danek On The Number One Thing Good Leaders Must Do

A serial entrepreneur who started working for himself at age 12, Mark Sisson, has launched dozens of businesses over the course of his career. Last year, he finally hit the jackpot. Sisson is the founder of Primal Kitchen, a Paleo-centric brand of condiments and dressings that he founded in 2015. Primal Kitchen has been his biggest success as an entrepreneur; last year Kraft Heinz acquired the brand for $200 million. Although Primal Kitchen was on the market for just over three years when it was acquired, the brand, which was born out of Sisson’s popular blog, was decades in the making. In an interview included in this episode, Sisson spoke about his background as an entrepreneur and how his experience in direct-to-consumer sales paved the way for his blog and help lay the foundation for Primal Kitchen. Sisson also discussed effective techniques for communicating with modern consumers and why he views Kraft Heinz as the perfect partner. Show notes: 2:36: Interview: Mark Sisson, Founder, Primal Kitchen -- In an interview recorded at Natural Products Expo West 2019, Sisson spoke with NOSH editor Carol Ortenberg about the variety of business he founded early in his career and why he launched his blog, Mark’s Daily Apple, in 2006. He also explained why the blog became so influential within the health and wellness community and how it provided  Primal Kitchen with a smooth path to Whole Foods. Sisson also discussed the competitive landscape for Paleo foods and how Primal Kitchen is attempting to separate itself from the pack. Finally, he offered his perspective on the evolution of the food industry and why synergies from the Kraft Heinz deal will be a boon for both companies. Brands in this episode: Primal Kitchen, Soylent

A serial entrepreneur who started working for himself at age 12, Mark Sisson, has launched dozens of businesses over the course of his career. Last year, he finally hit the jackpot. Sisson is the founder of Primal Kitchen, a Paleo-centric brand of condiments and dressings that he founded in 2015. Primal Kitchen has been his biggest success as an entrepreneur; last year Kraft Heinz acquired the brand for $200 million. Although Primal Kitchen was on the market for just over three years when it was acquired, the brand, which was born out of Sisson’s popular blog, was decades in the making. In an interview included in this episode, Sisson spoke about his background as an entrepreneur and how his experience in direct-to-consumer sales paved the way for his blog and help lay the foundation for Primal Kitchen. Sisson also discussed effective techniques for communicating with modern consumers and why he views Kraft Heinz as the perfect partner. Show notes: 2:36: Interview: Mark Sisson, Founder, Primal Kitchen -- In an interview recorded at Natural Products Expo West 2019, Sisson spoke with NOSH editor Carol Ortenberg about the variety of business he founded early in his career and why he launched his blog, Mark’s Daily Apple, in 2006. He also explained why the blog became so influential within the health and wellness community and how it provided  Primal Kitchen with a smooth path to Whole Foods. Sisson also discussed the competitive landscape for Paleo foods and how Primal Kitchen is attempting to separate itself from the pack. Finally, he offered his perspective on the evolution of the food industry and why synergies from the Kraft Heinz deal will be a boon for both companies. Brands in this episode: <a href="https://www.primalkitchen.com/" rel="nofollow" target="_blank">Primal Kitchen</a>, <a href="https://soylent.com/" rel="nofollow" target="_blank">Soylent</a>

Ep. 157: How This Blogger Built a $200 Million Paleo Powerhouse

Insider

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 &amp; 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

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 &amp; 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, <a href="https://www.tasteradio.com/episodes/2018/taste-radio-ep-98-vmg-half-billion-invest-heres-get-attention/" rel="nofollow" target="_blank"> who appeared Taste Radio Ep. 98</a>, 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: <a href="https://lokai.com/" rel="nofollow" target="_blank">Lokai</a>, <a href="https://health-ade.com/" rel="nofollow" target="_blank">Health-Ade</a>, <a href="https://sodastream.com/" rel="nofollow" target="_blank">SodaStream</a>, <a href="https://www.sodapressco.com/" rel="nofollow" target="_blank">Soda Press Co.</a>, <a href="https://www.makeitmio.com/" rel="nofollow" target="_blank">MiO</a>, <a href="https://gtslivingfoods.com/" rel="nofollow" target="_blank">GT’s Kombucha</a>, <a href="https://livbar.com/" rel="nofollow" target="_blank">LivBar</a>, <a href="https://www.clifbar.com/" rel="nofollow" target="_blank">Clif Bar</a>, <a href="https://www.rickspicks.com/" rel="nofollow" target="_blank">Rick’s Picks</a>, <a href="https://ontherockscocktails.com/" rel="nofollow" target="_blank">On The Rocks</a>, <a href="http://www.liqs.com/" rel="nofollow" target="_blank">LIQS</a>, <a href="https://fireballwhisky.com/" rel="nofollow" target="_blank">Fireball</a>, <a href="https://www.knobcreek.com/" rel="nofollow" target="_blank">Knob Creek</a>, <a href="https://www.cruzanrum.com/home" rel="nofollow" target="_blank">Cruzan Rum</a>, <a href="https://www.straightawaycocktails.com/" rel="nofollow" target="_blank">Straightaway Cocktails</a>, <a href="https://liveowyn.com/" rel="nofollow" target="_blank">OWYN</a>, <a href="https://soylent.com/" rel="nofollow" target="_blank">Soylent</a>, <a href="https://www.flybyjing.com/" rel="nofollow" target="_blank">Fly By Jing</a>

Insider Ep. 43: How I Got Into My Dream Retailer

Peter Rahal

Here’s a hypothetical question: What if we were to tell you that one could start a food company and in less than five years sell it for $600 million? Would that be something you’d be interested in? (That was a rhetorical question.) As unlikely as it sounds, that’s exactly what happened to Peter Rahal, the co-founder and CEO of RXBAR. Launched in 2013, RXBAR, which markets clean label protein bars, quickly became one of the fastest growing snack brands in the U.S. The company had net sales of approximately $120 million in 2017 and in October was acquired by the Kellogg Company for the aforementioned $600 million. We recently sat down with Rahal to discuss the incredible growth of RXBAR, including the decision that sparked a major turning point for the brand, and how being “miserably uncomfortable for the past five years” has helped him grow as a leader. Here’s another hypothetical question: what if you could buy a countertop appliance that would enable you to make RXBARs at home? How about one that could make your favorite style of beer? Well, you’re in luck! That’s if you want the magic beer machine, not the protein bar one; that doesn’t exist…. yet. Founded in 2010, PicoBrew is a fast-growing maker of automatic brewing appliances designed for small craft beer producers and homebrewers. Co-founder and CEO Bill Mitchell joined us for an interview about how the appliances are disrupting the beer industry’s traditional three-tier system, the company’s long-term vision is and how he expects it to evolve and expand into other beverage categories. Now, how about a snack with that homebrewed beverage? Consider AvoLuv, a new brand of chips made from avocados. Founder and CEO Eric Healy spoke with us about the development and business strategy behind AvoLuv and what he’s looking for from investors -- all included in the latest edition of Elevator Talk. Show notes: 2:35: Trendspotting In South America -- Project NOSH editor Carol Ortenberg recently returned from a trip to Chile and Argentina and shared her thoughts on food culture, interesting ingredients, and novel brands in the two countries. The hosts also chat about recent visits to BevNET HQ from the founders of Ruby Rockets and Nitro Beverage Co. and encourage other brand owners to make a trip to see us. 9:58: Interview: Peter Rahal, Co-Founder/CEO, RXBAR -- Six months after the sale of RXBAR, Peter Rahal spoke with Project NOSH editor Carol Ortenberg about the launch and rapid development of the company. Among topics of discussion: how Rahal, a self-described introvert, was forced into uncomfortable situations that eventually made him a better leader; how the brand’s revamp was a “leap of faith” and why Rahal believed that the company “couldn’t play the same game, from a design perspective, as everyone else,” and “needed to take a risk.” 39:13: Interview: Bill Mitchell, Co-Founder/CEO, PicoBrew -- In its eight years on the market, PicoBrew has has attracted significant interest from consumers, professional brewers and investors, having raised $20 million from 50 funding partners, including Zx Ventures, the global incubation arm of Anheuser-Busch InBev. Mitchell sat down with Brewbound editor Chris Furnari and discussed the company’s origins and business strategy, including how it plans to disrupt the market for hyperlocal craft beer. 1:04:39: Elevator Talk: Eric Healy, Founder/CEO, AvoLuv -- We met Eric Healy at Natural Products Expo West 2018, where the founder and CEO spoke with us about his avocado-based snack brand AvoLuv and the innovation behind its unique products. Brands in this episode: The Not Company, RxBar, Coronado Brewing Co., Rogue Ales, Avoluv

Ep. 109: To Build a $600 Million Brand, RXBAR's Peter Rahal Got a Little Uncomfortable

In the decades since its introduction in 1935, Jägermeister has earned a reputation as an iconic staple of boozy nights out and hard partying. So why is the German liqueur brand now embracing a softer side of its heritage and history? In an interview included in this episode of Taste Radio, Jeff Popkin, the CEO of Mast-Jägermeister U.S., explained why the brand, while still wildly popular as a shot, is attempting to win over new consumers, broaden its appeal and, ultimately, generate new sales by reframing itself as a high-quality liqueur that can be enjoyed in a variety of occasions. Popkin, who’s been at the forefront of several emerging non-alcoholic beverage trends as an executive with Red Bull and Vita Coco, is leading a careful effort to maintain Jägermeister’s valuable core identity during the repositioning. “If there’s a party, Jägermeister is there in the U.S. today -- no question about that,” he said. “There’s no white knuckles to get the story out there and change it. It’s all going to happen within the natural footprint of Jägermeister.” Also included in this episode: An interview with Jeanette Ogden, a food blogger and social media maven known for her popular Instagram account, Shutthekaleup. We sat down with Ogden at Natural Products Expo West 2018 and discussed her journey as an influencer, how she cultivates her online personality and her approach to building an authentic relationship with natural food and beverage brands. This episode also includes an interview with the co-founders of The Coconut Cult, an acclaimed vegan coconut-based yogurt. Noah Simon-Waddell and James Harkin spoke about their approach to building a lifestyle brand and how they’ve established a thriving community of supporters and followers via social media. This episode is presented by Symrise Califormulations. Show notes: 1:35: Potent Potables -- The hosts chat about interesting libations and and tasty treats sent to the office over the past couple weeks, including Spindrift, Smart Sweets, Mike's Mighty Good Craft Ramen, CideRoad, Hello Water, Hal's New York Seltzer and Alter Eco. 10:53: Interview: Jeff Popkin, CEO, Mast-Jägermeister U.S. -- A veteran beverage executive who led sales for Red Bull and was the CEO of Vita Coco - U.S., Jeff Popkin is currently at the helm of another iconic brand: Jägermeister. In an interview recorded at its headquarters in White Plains, N.Y., Popkin discussed the company’s efforts to spur new sales by reframing Jägermeister as a brand to “celebrate the best moments of your life,” while maintaining its core identity and the importance of innovation for CPG brands, noting that “when you look at the attention span of a consumer… you’ve got to be quick and you’ve got to be dynamic.” 38:32: Interview: Jeannette Ogden, Founder, Shutthekaleup -- A leading influencer in the worlds of fitness, wellness and natural foods, Jeannette Ogden has over 260,000 followers of her Instagram account, Shutthekaleup. The platform is where she, her husband AJ and son Elliot -- aka "Bub" -- share their daily eats, drinks, workouts and adventures. Along the way, she shares recommendations of brands and products and explains how they fit into a healthy lifestyle. We sat down with Ogden at Natural Products Expo West 2018 and talked about her journey as influencer, how she cultivates her online personality and her approach to working with natural food and beverage brands. 1:02:39: Interview: Noah Simon-Waddell &amp; James Harkin, Co-Founders, The Coconut Cult -- A darling of the influencer world, The Coconut Cult markets a vegan coconut yogurt that’s stocked at high-end health food stores along the coasts. Despite its premium price -- $25 for a 16 oz. jar -- the brand has amassed a cult-like following among its consumers. Co-founders Noah Simon-Waddell and James Harkin explained how their efforts to create experiential moments for consumers fits with their intent “to create a religion, essentially,” out of the brand.

In the decades since its introduction in 1935, Jägermeister has earned a reputation as an iconic staple of boozy nights out and hard partying. So why is the German liqueur brand now embracing a softer side of its heritage and history? In an interview included in this episode of Taste Radio, Jeff Popkin, the CEO of Mast-Jägermeister U.S., explained why the brand, while still wildly popular as a shot, is attempting to win over new consumers, broaden its appeal and, ultimately, generate new sales by reframing itself as a high-quality liqueur that can be enjoyed in a variety of occasions. Popkin, who’s been at the forefront of several emerging non-alcoholic beverage trends as an executive with Red Bull and Vita Coco, is leading a careful effort to maintain Jägermeister’s valuable core identity during the repositioning. “If there’s a party, Jägermeister is there in the U.S. today -- no question about that,” he said. “There’s no white knuckles to get the story out there and change it. It’s all going to happen within the natural footprint of Jägermeister.” Also included in this episode: An interview with Jeanette Ogden, a food blogger and social media maven known for her popular Instagram account, Shutthekaleup. We sat down with Ogden at Natural Products Expo West 2018 and discussed her journey as an influencer, how she cultivates her online personality and her approach to building an authentic relationship with natural food and beverage brands. This episode also includes an interview with the co-founders of The Coconut Cult, an acclaimed vegan coconut-based yogurt. Noah Simon-Waddell and James Harkin spoke about their approach to building a lifestyle brand and how they’ve established a thriving community of supporters and followers via social media. This episode is presented by Symrise Califormulations. Show notes: 1:35: Potent Potables -- The hosts chat about interesting libations and and tasty treats sent to the office over the past couple weeks, including Spindrift, Smart Sweets, Mike's Mighty Good Craft Ramen, CideRoad, Hello Water, Hal's New York Seltzer and Alter Eco. 10:53: Interview: Jeff Popkin, CEO, Mast-Jägermeister U.S. -- A veteran beverage executive who led sales for Red Bull and was the CEO of Vita Coco - U.S., Jeff Popkin is currently at the helm of another iconic brand: Jägermeister. In an interview recorded at its headquarters in White Plains, N.Y., Popkin discussed the company’s efforts to spur new sales by reframing Jägermeister as a brand to “celebrate the best moments of your life,” while maintaining its core identity and the importance of innovation for CPG brands, noting that “when you look at the attention span of a consumer… you’ve got to be quick and you’ve got to be dynamic.” 38:32: Interview: Jeannette Ogden, Founder, Shutthekaleup -- A leading influencer in the worlds of fitness, wellness and natural foods, Jeannette Ogden has over 260,000 followers of her Instagram account, Shutthekaleup. The platform is where she, her husband AJ and son Elliot -- aka "Bub" -- share their daily eats, drinks, workouts and adventures. Along the way, she shares recommendations of brands and products and explains how they fit into a healthy lifestyle. We sat down with Ogden at Natural Products Expo West 2018 and talked about her journey as influencer, how she cultivates her online personality and her approach to working with natural food and beverage brands. 1:02:39: Interview: Noah Simon-Waddell &amp; James Harkin, Co-Founders, The Coconut Cult -- A darling of the influencer world, The Coconut Cult markets a vegan coconut yogurt that’s stocked at high-end health food stores along the coasts. Despite its premium price -- $25 for a 16 oz. jar -- the brand has amassed a cult-like following among its consumers. Co-founders Noah Simon-Waddell and James Harkin explained how their efforts to create experiential moments for consumers fits with their intent “to create a religion, essentially,” out of the brand.

Ep. 102: How To Create an Iconic Brand -- The Lessons of Shots, Cults and Kale

Nancy Silverton

When considering the breadth of her career as a chef and restaurateur, one might ask: what hasn’t Nancy Silverton accomplished? Having cut her teeth in the restaurant business nearly 40 years ago, Silverton has been consistently lauded as one of the greatest chefs of our time. Honored twice by the James Beard Foundation -- in 1991 as the Outstanding Pastry Chef in America and in 2014 as the recipient of its Outstanding Chef Award -- her contributions to American cuisine are legendary. Silverton’s influence stretches beyond restaurants. She’s also the founder of acclaimed bread company La Brea Bakery, which has helped redefine bread as a premium food on dinner tables across the U.S., and of Nancy’s Fancy, a luxury brand of gelatos and sorbettos. In an interview included in this episode, Silverton spoke about her approach to cooking and food innovation and why she’s always trying to create craveable food. She also explained why “having a business is not a hobby” and how she navigates the challenges of modern marketing… aka making your restaurant bathroom “Instagrammable.” Show notes: 3:20: Recorded at the 2019 Winter Fancy Food Show, Silverton spoke with NOSH editor Carol Ortenberg about the development and emergence of La Brea, which was sold in 2001 for over $55 million. She also discussed the importance of aligning flavor with food, why she doesn’t manage her own Instagram account, and her work as the owner of the influential Mozza Restaurant Group, which operates several pizzerias and fine dining establishments in Southern California.  Brands in this episode: Mozza Restaurant Group, La Brea Bakery, Nancy’s Fancy

When considering the breadth of her career as a chef and restaurateur, one might ask: what hasn’t Nancy Silverton accomplished? Having cut her teeth in the restaurant business nearly 40 years ago, Silverton has been consistently lauded as one of the greatest chefs of our time. Honored twice by the James Beard Foundation -- in 1991 as the Outstanding Pastry Chef in America and in 2014 as the recipient of its Outstanding Chef Award -- her contributions to American cuisine are legendary. Silverton’s influence stretches beyond restaurants. She’s also the founder of acclaimed bread company La Brea Bakery, which has helped redefine bread as a premium food on dinner tables across the U.S., and of Nancy’s Fancy, a luxury brand of gelatos and sorbettos. In an interview included in this episode, Silverton spoke about her approach to cooking and food innovation and why she’s always trying to create craveable food. She also explained why “having a business is not a hobby” and how she navigates the challenges of modern marketing… aka making your restaurant bathroom “Instagrammable.” Show notes: 3:20: Recorded at the 2019 Winter Fancy Food Show, Silverton spoke with NOSH editor Carol Ortenberg about the development and emergence of La Brea, which was sold in 2001 for over $55 million. She also discussed the importance of aligning flavor with food, why she doesn’t manage her own Instagram account, and her work as the owner of the influential Mozza Restaurant Group, which operates several pizzerias and fine dining establishments in Southern California. Brands in this episode: <a href="http://mozzarestaurantgroup.com/" rel="nofollow" target="_blank">Mozza Restaurant Group</a>, <a href="https://www.labreabakery.com/" rel="nofollow" target="_blank">La Brea Bakery</a>, <a href="https://www.nancysfancy.com/" rel="nofollow" target="_blank">Nancy’s Fancy</a>

Ep. 148: Why Craveability is The Key to a Great Food Business, According to La Brea Founder Nancy Silverton

Lance Armstrong

Lance Armstrong is back. Sort of. Armstrong, who admitted to use of performance enhancing drugs and blood doping while winning the Tour de France, has become a podcaster and investor. Despite his being persona-non-grata at professional cycling events, Armstrong’s analysis of the races has become a popular way for fans to augment their thirst for the Tour, as well as a few other races. As that podcast has grown, cold brew brand High Brew Coffee has started to sponsor it; from a product direction standpoint, it makes sense: the company has started to aim for the cycling community as one of its consumer groups. From a relationship standpoint, it makes sense as well; like Armstrong himself, High Brew is a product of Austin, Texas; and Armstrong is even an investor in High Brew as a limited partner in Charles Street Partners, a local investment firm run by former MLB pitcher Huston Street and event promoter Charles Attal. But still, it presents a question for all food and beverage brands: notably, who do you want to work with? What are the kinds of things that a product endorser can and should bring to the brand? Is it just popularity or notoriety? Is there something like a character requirement? And just how long does it take for a tarnished spokesman to rehabilitate his image and get back in the race? As you’ll hear in this interview with Armstrong, he didn’t hold much back when it came to exploring these questions. This episode is sponsored by  Symrise Califormulations. Show notes: 3:18: Interview: Lance Armstrong, Founder, WEDŪ -- BevNET editor-in-chief Jeff Klineman spoke with Armstrong at the High Brew Coffee booth at the 2018 National Association of Convenience Stores show. As part of their conversation, the former cycling star spoke about his podcasts, The Forward and The Move, and the audience he’s attempting to reach with each. Armstrong also discussed sponsors of the podcasts, which include Patron and High Brew, and what the support means for their brands. Brands in this episode: Patron, High Brew Coffee

Lance Armstrong is back. Sort of. Armstrong, who admitted to use of performance enhancing drugs and blood doping while winning the Tour de France, has become a podcaster and investor. Despite his being persona-non-grata at professional cycling events, Armstrong’s analysis of the races has become a popular way for fans to augment their thirst for the Tour, as well as a few other races. As that podcast has grown, cold brew brand High Brew Coffee has started to sponsor it; from a product direction standpoint, it makes sense: the company has started to aim for the cycling community as one of its consumer groups. From a relationship standpoint, it makes sense as well; like Armstrong himself, High Brew is a product of Austin, Texas; and Armstrong is even an investor in High Brew as a limited partner in Charles Street Partners, a local investment firm run by former MLB pitcher Huston Street and event promoter Charles Attal. But still, it presents a question for all food and beverage brands: notably, who do you want to work with? What are the kinds of things that a product endorser can and should bring to the brand? Is it just popularity or notoriety? Is there something like a character requirement? And just how long does it take for a tarnished spokesman to rehabilitate his image and get back in the race? As you’ll hear in this interview with Armstrong, he didn’t hold much back when it came to exploring these questions. This episode is sponsored by <a href="http://info.symriseflavors.com/Califormulations.html?paramName=bevnet" rel="nofollow" target="_blank"> Symrise Califormulations</a>. Show notes: 3:18: Interview: Lance Armstrong, Founder, WEDŪ -- BevNET editor-in-chief Jeff Klineman spoke with Armstrong at the High Brew Coffee booth at the 2018 National Association of Convenience Stores show. As part of their conversation, the former cycling star spoke about his podcasts, The Forward and The Move, and the audience he’s attempting to reach with each. Armstrong also discussed sponsors of the podcasts, which include Patron and High Brew, and what the support means for their brands. Brands in this episode: <a href="https://www.patrontequila.com/" rel="nofollow" target="_blank">Patron</a>, <a href="https://www.highbrewcoffee.com/" rel="nofollow" target="_blank">High Brew Coffee</a>

Ep. 136: Lance Armstrong’s New Job is Fueled by Coffee and Tequila

Tim Sperry spent nearly 25 years as an executive at Whole Foods and was a key figure in the company’s ascent from a small grocery chain to a household name and natural foods powerhouse. Eleven years removed from his role as the company’s director of grocery, Sperry is concerned that Whole Foods’ merchandising prowess and brand identity have fallen into neglect -- and he’s not alone. The retailer has lost some of its luster with customers, suppliers and investors, and the news is filled with talk of a shakeup of the company’s business strategy or an outright takeover. In this episode of the BevNET Podcast, Sperry, along with Carol Ortenberg, the editor of BevNET sister site Project NOSH, discussed Whole Foods’ efforts to revitalize its brand and assuage key investors in light of its announcement of changes to its board of directors, category management, and the launch of a loyalty program. Sperry and Ortenberg offered their take on what the changes could mean for food and beverage suppliers and whether Whole Foods will continue to be a critical launching pad for innovative brands and their products. Also included in this episode: the debut of a new, regular segment called “Trendspotter,” in which we discuss timely news topics and recent headlines about the food and beverage industry. The inaugural segment includes a discussion about soda tax legislation across the U.S. and how a debate about the fermentation process and health benefits of kombucha is shaping that category. We also met up with Justine Monsul, the co-founder of juice shot brand Monfefo, who joined us for an edition of “Elevator Talk.”

BevNET Podcast Ep. 57: Whole Foods Fights to Remain Relevant

Jon Sebastiani

This week’s episode of Taste Radio features a wide-ranging conversation with Krave Jerky and Sonoma Brands founder Jon Sebastiani. Recorded at the 2017 Summer Fancy Food Show, Sebastiani delved into his background in the food and beverage industry as an heir to a legacy wine family and talked about what spurred him to strike out on his own with Krave. He reflected on the meteoric growth of the meat snack brand, which launched in 2009 and was acquired by The Hershey Co. in 2015 for $240 million, and how he used the proceeds to create Sonoma Brands, a CPG incubator and venture fund that develops and partners with innovative food and beverage brands. Also included in the episode: an interview with veteran marketing executive Greg Fleishman, who is the CEO and co-founder of boutique marketing firm Purely Righteous Brands. Having worked with a range of innovative brands in his 20-year career, including Fuze, Bear Naked, Kashi and Suja, Fleishman opined on why successful entrepreneurs always have a “hunger and humility to learn.” He also discussed why consumers are becoming more attuned to sustainable farming practices and “food justice” and shared his perspective on the potential for cannabis-based CPG products. And in the latest edition of Elevator Talk, we speak with Julie Ndjee, co-founder/EVP of Neilly's Foods, an upstart maker and distributor of healthy and natural cuisine featuring flavors of Africa, the Caribbean and Latin America. Show Notes: 0:44: Intro to the episode and hosts Ray Latif, John Craven, Jon Landis and Mike Schneider, who chat about which drinks and snacks in the office attract the most interest and why and which ones get the cold shoulder. Mike talks about the appeal of trying new brands and line extensions while Jon offers his take on the elements of effective packaging and branding. John explains why approachability and easily understood beverages often win in the office and Ray discusses the advantage of nutritious, low-calorie and low-sugar formulations. 8:36: Interview -- Ray and John sit down with Jon Sebastiani, the founder of Krave Jerky and founder and CEO of CPG incubator and venture fund of Sonoma Brands. Sebastiani talks about working as part of his family’s wine business and decision to launch Krave; the emergence of premium meat snacks and what’s next for the category; how Sonoma’s team of former operators offers a competitive edge/advantage to other venture capital funds. 37:42: Interview -- John speaks with Greg Fleishman, a 20-year marketing executive who is currently the co-founder and CEO of Purely Righteous Brands LLC, which is a boutique consultancy dedicated to fostering the growth of "green space" health food &amp; beverage companies. 1:01:35: Elevator Talk -- Meet Julie Ndjee, the co-founder and EVP of Neilly's, a maker and distributor of healthy and natural cuisine from around the world. Brands in this episode: Krave Jerky, Zupa Noma, Dang Foods, SmashMallow, Fuze, Bear Naked, Kashi, Temple Turmeric, Suja, Foodstirs, Sambazon, Neilly’s For sponsorship opportunities, feedback and suggestions contact podcast@bevnet.com.

Ep. 69: Jon Sebastiani On Wine, Stunning Success and Kraving The Next Big Thing

John Bello

It’s remarkable to hear John Bello’s current take on SoBe, the lifestyle beverage brand that he co-founded and sold to PepsiCo for nearly $400 million. Already an accomplished marketing executive when he launched the brand in 1996, Bello helped shape SoBe’s healthy halo and exotic vibe by infusing its drinks with trendy functional ingredients like ginseng and ginkgo biloba. However, he admits that SoBe was essentially “sugar water” packaged and designed to give consumers what they believed to be a healthier option. “There was a user base that liked the fact that there was ginseng, ginkgo and guarana in it,” he said. “And almost every week on every lifestyle show they would be talking about something new that could make you stronger, smarter, skinnier and sexier, and that’s what we promoted. The reality was, we were sugar water. We had a user base that really felt that what they were drinking was better than the alternatives.” Bello’s admission is part of an intriguing conversation included in this episode. In it, he expounded upon the development of SoBe, including early missteps and why coming of age during an era of “healthy hedonism” turned it into a top-seller.  He also chronicled his long career as a business executive and entrepreneur, which began with an ROTC scholarship and a tour of duty in the Vietnam War and included roles with General Foods and the NFL. Bello also explained why he accepted an offer to become chairman of Reed’s, a ginger-centric brand of craft sodas, and how he views its products as providing the kind of functional benefits that SoBe lacked. Show notes: 2:42: Interview: John Bello, Co-Founder, SoBe/Chairman, Reed’s -- In an interview recorded at Reed’s headquarters in Norwalk, Conn., Bello recounted how his experience in the Navy provided a foundation for his business career and how he earned the nickname “Merchant of the Mekong Delta” during the Vietnam War. He also explained why working on the Sanka brand while at General Foods was his “first exposure to wellness,” and what he learned about branding and distribution while at PepsiCo. Later, he spoke about his experience as the vice president of marketing for NFL Properties and how it gave him his first taste of entrepreneurship and how a stint at AriZona paved the way for SoBe’s marketing strategy. He also explained why the initial concept for SoBe failed and how the brand’s embrace of “healthy hedonism” and timely distribution opportunities gave it a runway for success. Finally, he spoke about why he joined Reed’s and why he views its ginger beer brand as potentially filling a void in major beverage portfolios. Brands in this episode: SoBe, Reed’s, Maxwell House, Sanka, AriZona, Mountain Dew, Pepsi, Hint, LaCroix, Goslings, Cock'n Bull, Fever-Tree, Bundaberg, BodyArmor

It’s remarkable to hear John Bello’s current take on SoBe, the lifestyle beverage brand that he co-founded and sold to PepsiCo for nearly $400 million. Already an accomplished marketing executive when he launched the brand in 1996, Bello helped shape SoBe’s healthy halo and exotic vibe by infusing its drinks with trendy functional ingredients like ginseng and ginkgo biloba. However, he admits that SoBe was essentially “sugar water” packaged and designed to give consumers what they believed to be a healthier option. “There was a user base that liked the fact that there was ginseng, ginkgo and guarana in it,” he said. “And almost every week on every lifestyle show they would be talking about something new that could make you stronger, smarter, skinnier and sexier, and that’s what we promoted. The reality was, we were sugar water. We had a user base that really felt that what they were drinking was better than the alternatives.” Bello’s admission is part of an intriguing conversation included in this episode. In it, he expounded upon the development of SoBe, including early missteps and why coming of age during an era of “healthy hedonism” turned it into a top-seller.  He also chronicled his long career as a business executive and entrepreneur, which began with an ROTC scholarship and a tour of duty in the Vietnam War and included roles with General Foods and the NFL. Bello also explained why he accepted an offer to become chairman of Reed’s, a ginger-centric brand of craft sodas, and how he views its products as providing the kind of functional benefits that SoBe lacked. Show notes: 2:42: Interview: John Bello, Co-Founder, SoBe/Chairman, Reed’s -- In an interview recorded at Reed’s headquarters in Norwalk, Conn., Bello recounted how his experience in the Navy provided a foundation for his business career and how he earned the nickname “Merchant of the Mekong Delta” during the Vietnam War. He also explained why working on the Sanka brand while at General Foods was his “first exposure to wellness,” and what he learned about branding and distribution while at PepsiCo. Later, he spoke about his experience as the vice president of marketing for NFL Properties and how it gave him his first taste of entrepreneurship and how a stint at AriZona paved the way for SoBe’s marketing strategy. He also explained why the initial concept for SoBe failed and how the brand’s embrace of “healthy hedonism” and timely distribution opportunities gave it a runway for success. Finally, he spoke about why he joined Reed’s and why he views its ginger beer brand as potentially filling a void in major beverage portfolios. Brands in this episode: <a href="https://www.sobe.com/" rel="nofollow" target="_blank">SoBe</a>, <a href="https://www.drinkreeds.com/" rel="nofollow" target="_blank">Reed’s</a>, <a href="http://www.maxwellhouse.com/" rel="nofollow" target="_blank">Maxwell House</a>, Sanka, <a href="https://www.drinkarizona.com/" rel="nofollow" target="_blank">AriZona</a>, <a href="http://www.mountaindew.com/" rel="nofollow" target="_blank">Mountain Dew</a>, <a href="https://www.pepsi.com/en-us/" rel="nofollow" target="_blank">Pepsi</a>, <a href="https://www.drinkhint.com/" rel="nofollow" target="_blank">Hint</a>, <a href="https://www.lacroixwater.com/" rel="nofollow" target="_blank">LaCroix</a>, <a href="https://www.goslingsrum.com/" rel="nofollow" target="_blank">Goslings</a>, <a href="http://cocknbull.us/" rel="nofollow" target="_blank">Cock'n Bull</a>, <a href="https://fever-tree.com/" rel="nofollow" target="_blank">Fever-Tree</a>, <a href="https://www.bundaberg.com/" rel="nofollow" target="_blank">Bundaberg</a>, <a href="https://www.drinkbodyarmor.com/" rel="nofollow" target="_blank">BodyArmor</a>

Ep. 159: How SoBe Co-Founder John Bello Spun ‘Sugar Water’ Into Gold

Todd Carmichael

In short, the life of Todd Carmichael can be defined by his zealous thirst for adventure and his unbridled passion for coffee. Brevity, however, doesn’t quite capture the scope of Carmichael’s incredible journey as the co-founder and CEO of super-premium coffee company La Colombe. His story is deserving of ample time, and in an interview for the Taste Radio podcast, we sat down with Carmichael for an extensive conversation on everything from his origins in the coffee business and vision for La Colombe, to his former role as the young personal attache to a Saudi prince and his record-breaking trek across Antarctica. Also included in this episode of the podcast: a segment with BevNET editor-in-chief Jeffrey Klineman examining Amazon's acquisition of Whole Foods and potential ramifications of the deal; an interview with Andy Ellwood, the president of Basket, a shopping app that uses crowdsourced data to help consumers find the best prices on grocery items; and the latest edition of Elevator Talk with Venessa Dobson, founder of artisanal popcorn brand Pop Art Snacks.

Ep. 63: La Colombe’s Todd Carmichael Might Just Be The Most Interesting Man in the World

VMG has invested in some of the hottest food and beverage brands in recent years, including Justin’s, Kind, Humm Kombucha, Vega, Spindrift and Pirate’s Booty, and the private equity firm isn’t done -- not by a long shot. The San Francisco-based company last year closed its fourth fund, giving it $550 million to spend on promising CPG companies. In an interview included in this episode of Taste Radio, VMG Managing Director Wayne Wu spoke about the firm’s funding philosophy, including why it’s fundamentally opposed to “macro-trend” investing and how the team works with brands at various stages of development to drive scale and market value. “Ultimately we’re a part of a community and an ecosystem, we want to help drive that forward,” Wu said. “‘How can we further build community and drive thought leadership within the space?’ and from that it leads to investments.” This episode also includes an interview with Lisa Curtis, the founder and CEO of Kuli Kuli, a brand based around the nutrient-dense leafy green moringa. Curtis, recently included in Forbes’ 2018 list of “30 Under 30” Social Entrepreneurs, spoke about the origins of Kuli Kuli, its social mission, and how the company is attempting to promote moringa as the next great superfood. We also hear from longtime food and beverage investor and advisor Jim Tonkin, who offered advice on how entrepreneurs can best prepare their businesses pre-launch and opined on effective and ineffective ways to use capital. And in this week’s edition of Elevator Talk, Michael Pan, the founder of Pan’s Mushroom Jerky, spoke about the origins and vision for his innovative brand. This episode is presented by Attack! Marketing. Show notes: 1:33: Revamps on the Radio -- The hosts offered tips on how to navigate the upcoming 2018 Natural Products Expo West and discussed notable package revamps/rebrands introduced in recent weeks, including those from PopCorners, Bonafide Provisions and Diet Coke. 11:05: Interview: Wayne Wu, Managing Director, VMG -- In a conversation recorded at VMG’s headquarters in San Francisco, BevNET CEO John Craven and Project NOSH editor Carol Ortenberg spoke with Wu about the private equity firm’s approach to funding and why it considers the “whole ecosystem” when evaluating investment opportunities. 39:17: Interview: Lisa Curtis, Founder/CEO, Kuli Kuli -- Moringa. What is it? Why are people calling it “the new kale”? Lisa Curtis is here to help. The founder of Kuli Kuli spoke about the company’s efforts to demystify moringa and how a partnership with The Kellogg Company has supported its development. 58:29: Interview: Jim Tonkin, Founder, Healthy Brand Builders -- An industry insider with over 30 years experience in the food and beverage space, Tonkin has supported thousands of early-stage companies with fundraising, branding, marketing, formulation and design efforts. In an interview recorded at the 2018 Winter Fancy Food Show, he spoke about how working with Arnold Palmer shaped his career, the right and wrong ways to use capital and important considerations when formulating a retail strategy. 1:11:39: Elevator Talk: Michael Pan, Founder, Pan's Mushroom Jerky -- He’s the founder of eponymous brand Pan’s Mushroom Jerky and a great guy to boot. We caught up with Michael Pan at the 2018 Winter Fancy Foods Show for a conversation about his innovative brand in this edition of Elevator Talk. Brands in this episode: PopCorners, Bonafide Provisions, Diet Coke, Justin’s, Kind, Humm Kombucha, Vega, Spindrift, Pirate’s Booty, Kuli Kuli, AriZona, Suja, Zico, Pan’s Mushroom Jerky

Ep. 98: VMG Has Over a Half-Billion to Invest. Here’s How to Get Its Attention.

Adam Lowry

As a co-founder of Method, Adam Lowry helped marry ultra-stylish packaging and environmentally friendly cleaning products to create one of the world’s most iconic consumer brands. After selling the company in 2015, however, Lowry wasn’t content to simply sail off into the sunset. In his next act, he’s trying to revolutionize the way people think about dairy alternatives with Ripple Foods, a maker of pea-based protein beverages and foods. Ripple has gotten off to a fast start, having captured the attention of consumers, retailers, and investors -- the company has pulled in $110 million in capital since 2014 -- with an array of innovative and nutritious alt-dairy products such as milks, creamers and yogurts. In an interview included in this episode, Lowry explored the development of both Method and Ripple and how lessons from the former factored into the foundation for the latter. He also shared his perspective on how the funding environment for CPG brands has changed, why it was important to hire a CEO early into Method’s life cycle, how the company attracted world-class designer Karim Rashid to its team, and how he manages work-life balance. Show notes: 3:12: Adam Lowry, Co-Founder, Ripple Foods/Method Products -- In a call with BevNET’s Ray Latif, Lowry explained how passion for environment led to the creation of Method, how the brand’s first meeting at Target didn’t go so well (the buyer gave Method “a snowball’s chance in hell”) and how the company persevered through constant challenges. He also discussed Ripple’s mission and its innovative technology, its potential interest in partnerships with large food companies, the brand’s edgy marketing initiatives, and why he believes that “raising money is not an indicator of success.” Brands in this episode: Ripple Foods, Method Products

As a co-founder of Method, Adam Lowry helped marry ultra-stylish packaging and environmentally friendly cleaning products to create one of the world’s most iconic consumer brands. After selling the company in 2015, however, Lowry wasn’t content to simply sail off into the sunset. In his next act, he’s trying to revolutionize the way people think about dairy alternatives with Ripple Foods, a maker of pea-based protein beverages and foods. Ripple has gotten off to a fast start, having captured the attention of consumers, retailers, and investors -- the company has pulled in $110 million in capital since 2014 -- with an array of innovative and nutritious alt-dairy products such as milks, creamers and yogurts. In an interview included in this episode, Lowry explored the development of both Method and Ripple and how lessons from the former factored into the foundation for the latter. He also shared his perspective on how the funding environment for CPG brands has changed, why it was important to hire a CEO early into Method’s life cycle, how the company attracted world-class designer Karim Rashid to its team, and how he manages work-life balance. Show notes: 3:12: Adam Lowry, Co-Founder, Ripple Foods/Method Products -- In a call with BevNET’s Ray Latif, Lowry explained how passion for environment led to the creation of Method, how the brand’s first meeting at Target didn’t go so well (the buyer gave Method “a snowball’s chance in hell”) and how the company persevered through constant challenges. He also discussed Ripple’s mission and its innovative technology, its potential interest in partnerships with large food companies, the brand’s edgy marketing initiatives, and why he believes that “raising money is not an indicator of success.” Brands in this episode: <a href="https://www.ripplefoods.com/" rel="nofollow" target="_blank">Ripple Foods</a>, <a href="https://methodhome.com/" rel="nofollow" target="_blank">Method Products</a>

Ep. 140: How to Solve Billion-Dollar Problems, According to Method/Ripple Foods Co-Founder Adam Lowry

There is some disagreement about the correct pronunciation of spelled kefir. Yet, whether you pronounce it KEE-fur or kuh-FEAR, there’s no question about how to say the name of the leading brand in the category: LIFEWAY. Founded in 1986 by the Smolyansky family, Lifeway helped pave a path for mainstream consumption of kefir, a fermented dairy milk beverage that originated in Eastern Europe and is prized for its probiotic benefits. Since taking the helm as CEO of Lifeway in 2002, Julie Smolyansky has led the publicly traded company to a nearly 10-fold growth in sales and a significant expansion of Lifeway’s product offerings, which include a variety of kefir drinks, yogurts, kids’ foods and frozen desserts. In an interview included in this episode, Smolyansky spoke about the origins of Lifeway, which was launched in Chicago eight years after her family fled the former Soviet Union. She also discussed taking on the role of CEO at a relatively young age and how she deals with persistent criticism, how the company’s innovation strategy and why Lifeway releases some new products as “a marketing expense.” Show notes: 2:58: Interview: Julie Smolyansky, CEO, Lifeway Foods -- Recorded via weblink, Smolyansky spoke about a recent meeting with entrepreneur Richard Branson and offered her perspective on the current political climate for refugees based on her on experience coming to the U.S. in the 1970s. She also discussed the origins of Lifeway, which was launched from the basement of her family’s Russian deli in Chicago, and how it was initially marketed to Russian communities in U.S. cities before later finding resonance among health-focused consumers. She also explained why protecting the legal definition of kefir is critical, how she overcome personal tragedy and quieted the naysayers after taking the reins as CEO, and what the company learned about the launch of its kids’ line when it debuted  at the height of the recession. Brands in this episode: Lifeway

There is some disagreement about the correct pronunciation of spelled kefir. Yet, whether you pronounce it KEE-fur or kuh-FEAR, there’s no question about how to say the name of the leading brand in the category: LIFEWAY. Founded in 1986 by the Smolyansky family, Lifeway helped pave a path for mainstream consumption of kefir, a fermented dairy milk beverage that originated in Eastern Europe and is prized for its probiotic benefits. Since taking the helm as CEO of Lifeway in 2002, Julie Smolyansky has led the publicly traded company to a nearly 10-fold growth in sales and a significant expansion of Lifeway’s product offerings, which include a variety of kefir drinks, yogurts, kids’ foods and frozen desserts. In an interview included in this episode, Smolyansky spoke about the origins of Lifeway, which was launched in Chicago eight years after her family fled the former Soviet Union. She also discussed taking on the role of CEO at a relatively young age and how she deals with persistent criticism, how the company’s innovation strategy and why Lifeway releases some new products as “a marketing expense.” Show notes: 2:58: Interview: Julie Smolyansky, CEO, Lifeway Foods -- Recorded via weblink, Smolyansky spoke about a recent meeting with entrepreneur Richard Branson and offered her perspective on the current political climate for refugees based on her on experience coming to the U.S. in the 1970s. She also discussed the origins of Lifeway, which was launched from the basement of her family’s Russian deli in Chicago, and how it was initially marketed to Russian communities in U.S. cities before later finding resonance among health-focused consumers. She also explained why protecting the legal definition of kefir is critical, how she overcome personal tragedy and quieted the naysayers after taking the reins as CEO, and what the company learned about the launch of its kids’ line when it debuted  at the height of the recession. Brands in this episode: <a href="http://lifewaykefir.com/" rel="nofollow" target="_blank">Lifeway</a>

Ep. 147: How Lifeway's CEO Built a $100 Million Business By Facing Down Adversity and ‘Haters’ 

The best podcast episodes on physical health. Episodes talk about your diet, sleep, exercise and all the things that people do to improve their physical health and live a healthier life. This topic is for everyone, with applications in all of our everyday lives. Add episodes you're interested into your queue below!

Best Episodes on Physical Health & Your Body

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