Taste Radio

They talk the talk, but does Gen Z walk the walk? The hosts discuss the generation’s complicated relationship with food and whether their values actually impact purchasing decisions. This episode also features an interview with Jorge Antonio Salles, the third-generation master distiller for iconic tequila brand El Tequileño. Show notes: 0:36: We’re Bagged Out. Japan Via Montreal. Walk The Talk? Not Exactly. Mike Is Only Sleeping. – Surrounded by two dozen promotional canvas bags and coolers, the hosts assessed the value of such satchels and why brands might be better off sending samples instead of swag. Melissa returned from Montreal with a bushel of crunchy Japanese snacks while Mike tapped Google for some assistance with translation. The hosts also spoke about a recent study that revealed how societal pressures and social media affect Gen Z consumers and later praised brands of chocolate covered bananas, THC-infused drinks and breakfast biscuits. Also, Ray clarified that sleeping is not fasting. 37:35: Inte

Hakki Akendiz, an immigrant who became a successful entrepreneur and lauded philanthropist, is living the American Dream. He also for years experienced the plight of living without housing. His business, Champion Pizza, gives a voice to both. Akendiz arrived in the U.S. from Turkey over 20 years ago. He had no illusions about a gilded path, but didn’t anticipate the challenges that befell him. Akendiz slept on park benches and lived in shelters and restaurant basements, worked menial jobs and was even robbed of his life’s savings. And, yet he persevered, opening his first pizzeria in 2009 and gradually added nine more, each built with reinvested earnings.   Amid a worsening homelessness epidemic, Akendiz has prioritized giving back as a pillar of Champion Pizza’s business model. Every week over the past eight years, Akendiz and his team have set up on West 34th Street in Manhattan where they share pizza and other food, clothing and medication to homeless people. In total, Champion Pizza has donated millions o

What does Campbell Soup’s planned acquisition of Rao’s owner Sovos Brands suggest about the M&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

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

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

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 Lau

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 & Prime. Marmots & Mountains. Bad Breath & 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

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

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 cel

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 upst

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 entrepreneur

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,

Don’t try to sell consumers on what’s missing from your products; instead emphasize and celebrate the best attributes of your brand. The hosts discuss this simple yet important distinction in this episode, which highlights several brands exhibited at the 2023 Summer Fancy Food Show, held last month in New York City. This episode also features an interview with Liz Rhoades and Meghan Ireland, the head of whiskey development and chief blender, respectively, for renowned whiskey brand WhistlePig. Rhodes and Ireland spoke about WhistlePig’s foray into single malt whiskey and how the company’s new generation of whiskey makers is striving to break traditional boundaries through experimentation and novel production methods. Show notes: 0:39: New Digs. Hot Dogs Are/Reduce Life. Cheese Cubes & Wine, But Not Exactly. Ringa Starr. – The Newton-based hosts were blinded by the light (of their new studio) and discussed the relative value of a hot dog before they began a second round of sampling products from the Summer

This special edition of the podcast features actionable insights and advice from interviews with six founders, creators and leaders who joined us on the show during the first half of 2023. Our guests include Tara Bosch, the founder of pioneering better-for-you candy brand SmartSweets; Allison and Stephen Ellsworth, the co-founders of fast-growing prebiotic soda brand Poppi;  Jake Bullock, the co-founder & CEO of cannabis-infused beverage company Cann; Pete Maldonado and Rashid Ali, the co-founders of better-for-you meat snack brand Chomps;  Farrah & Yassin Sibai, the co-founders of Mediterranean-inspired frozen food brand Afia; and culinary icon Padma Lakshmi, an investor in lassi brand Dah!   Show notes: 0:29: Interview: Tara Bosch, Founder, SmartSweets - Let’s kick things off with Tara Bosch, the founder of pioneering better-for-you candy brand SmartSweets. In this clip, pulled from an episode published on January 17, Tara spoke about why the brand’s early growth strategy was built around “patient

From sweet and savory salsa matcha and date-based energy snacks to craft cocktail tea bags and plant-based whale sperm tortilla chips (yes, we’re serious), the hosts shared their thoughts on the best and most notable products exhibited at the 2023 Summer Fancy Food Show, which was held in New York CIty from June 25-27.  This episode also features an interview with Dave Colina, the founder and CEO of O2 Hydration, who discussed the sport drink brand’s repositioning and package revamp following the collapse of a major fundraising round. Show notes: 0:44: Melissa’s Name Rang Out. Crispy Beef? Yay! Let’s Do A Shot. Mike Got Scolded… Again. – BevNET’s director of community Melissa Traverse offered her thoughts on the Summer Fancy Food Show before sharing a rundown of recent and upcoming episodes of Community Call after which the hosts discussed takeaways from the annual trade show, including the emergence of salsa matcha, global flavors and cuisines continuing to permeate snack and frozen food categories and the f

Dillion Ceglio’s journey as a food entrepreneur started with a simple question: why hasn’t anyone created a healthier version of Uncrustables? Finding an answer, however, wasn’t nearly as easy. Ceglio is the co-founder and CEO of Los Angeles-based Chubby Snacks, which markets nut and seed butter and jelly sandwiches that the company describes as “cloud-shaped.” The individually wrapped sandwiches, which are typically sold frozen, are made with peanut, sunflower or almond butter and strawberry or grape jam, with each sandwich containing 8-9 grams of protein, 6-7 grams of fiber and only 2 grams of sugar, depending on variety. Launched as a direct-to-consumer brand in 2020, Chubby Snacks is distributed at several natural and regional retail chains, including Whole Foods, Central Market, Jimbo’s and Gelson’s and recently entered c-store chain Kum and Go. The company has raised approximately $5 million over the past two-and-a-half years from an investor pool that includes The Angel Group founder Adam Spriggs, acto

This week on the podcast, the hosts discussed their smash-and-grab introduction to AriZona’s new line of hard teas, a Ted Lasso sighting at BevNET Live and a category-defining victory for non-alcoholic cocktail brands.  This episode also features an interview with Luke Holden, the founder and CEO of Luke’s Lobster, a vertically integrated and family-owned seafood company based in Saco, Maine. Luke’s Lobster operates a chain of fast-casual restaurants, a frozen meal line made with Maine-sourced lobster and a wholesale business that is the top selling frozen lobster brand in the U.S.  Show notes: 0:37: Rushmore, Or The Darjeeling Limited? You Had Us At Sledgehammer. See You At SFFS. – The episode opens with a chat about Wes Anderson movies, before Ray shared his dismay about an inaccurate profile and wayward comparison. Mike spoke about his brief, but memorable, stint as an Avenger, the hosts collectively congratulated NA cocktail brand Parch on winning New Beverage Showdown 25 and then highlighted several new

Sixteen years ago, Sweetgreen set out to redefine how consumers perceive fast food by offering crave-worthy meals made with clean and traceable ingredients and sold at an affordable price. Co-founder Nicolas Jammet has long been at the forefront of Sweetgreen’s menu strategy, and in his role as chief concept officer, he is tasked with maintaining the company’s high standards for quality and consistency in every bowl, snack and beverage sold in its restaurants.  With nearly 160 locations across the U.S. and plans for 1,000 total by 2030, his job is becoming increasingly complex. And, yet, his goal is to continuously improve customer experience by way of new flavors, ingredients and systems that live up to the standard of Sweetgreen’s original mission and vision. In this episode, Jammet spoke about the process by which Sweetgreen curates its offerings and designs new products, how he evaluates CPG brands before adding them to the menu, how the company utilizes technology to enhance productivity without compromi

On location at BevNET Live Summer 2023 in New York City, the hosts reflected on an exciting first day of the event, along with that of bar industry trade show Bar Convent Brooklyn, held on June 13 and 14. They also discussed an evening of cocktails with filmmaker and spirits entrepreneur Steven Soderbergh and a visit to Pop Up Grocer’s permanent location in Greenwich Village. Show notes: 0:48: Ready For Our Closeup. The Password Is… Mushrooms And Llamas. Celery Seafood. – Jacqui spoke about BevNET Live’s Women In Beverage breakfast, John and Ray shared their respective takes on Bar Convent Brooklyn and highlights from a memorable evening at world renowned bar Death & Co. Ray recounted the remarkable life story of an RTD cocktail entrepreneur before Jacqui shared plant-based tinned seafood and ultra-premium toaster treats with the group. Brands in this episode: Gorgie, Lyre’s, Wilderton, Ritual, Parch, Chinola, Singani 63, Smooch, Velvet Llama, Pop Tarts, Flings, Seed To Surf, Wynk

In just two-and-a-half years, New York City bar Double Chicken Please has achieved iconic status. Located in Manhattan’s Lower East Side, Double Chicken Please is a dual-concept bar whereby the front room is represented as a fast-casual cafe serving chicken sandwiches and small bites along with craft cocktails on tap. The back room is a luxurious, yet welcoming lounge where guests experience the bar’s innovative menu which is designed such that you “drink your food and eat your drink.” That recipe has proved an undisputed hit: Double Chicken Please was named the best bar in North America and the sixth best in the world in 2022 by The 50 Best, an esteemed awards program that celebrates the best of global gastronomy and the international drinks scene. With the bar recently closed for renovations, Double Chicken Please headed north to Boston to launch a pop-up on May 10  and 11 featuring the bar’s award winning cocktails including the Red Eye Gravy, a sweet and savory libation made with Teeling Irish Whiskey, co