Taste Radio

Ten years ago, Alison Cayne opened a cooking school in New York City called Haven’s Kitchen. The goal was simple: help local residents learn how to make better food at home and enjoy doing it. Although the pandemic forced the school to shut its doors in 2020, the mission of Haven’s Kitchen lives on in the form of an eponymous consumer brand of refrigerated sauces. Available in eight globally-inspired flavors, including Golden Turmeric Tahini, Edamame Green Goddess and Herby Chimichurri, the sauces are packaged in transparent, squeezable eco-friendly pouches. The products debuted in 2018 and are now available in over 2,000 locations, including at Whole Foods, Target, Sprouts, Giant and Foxtrot. Much of the retail growth has come over the past two years and reflects the brand’s surging sales: a 500% year-over-year increase in 2020 and +80% in 2021. In an interview featured in this episode, Cayne spoke about the origins of Haven’s Kitchen, the impact of the brand’s innovative packaging and striking label design

This special edition of Taste Radio highlights actionable insights and advice from interviews with six founders, creators and leaders who joined us on the show during the first half of 2022. Our guests include Todd Carmichael, Co-Founder, La Colombe & Loftiwater; Zoe Feldman, GM of Consumer, Momofuku; Adam Bremen, Founder, Keto Krisp; Annie Ryu, Founder/CEO, Jack & Annie’s; Sandro Roco, Founder & CEO, Sanzo; and Kat Cole, President & COO, Athletic Greens. Show notes:  0:44: Interview: Todd Carmichael, Co-Founder, La Colombe & Loftiwater – We kick things off with La Colombe co-founder Todd Carmichael who has turned his attention from coffee to sparkling water with his latest venture, Loftiwater. In this clip, pulled from our episode published on January 4, Todd spoke about the origins of the brand name, the value of hard work, how he landed on sparkling water as the basis for his next beverage brand and why he chose to build a production facility rather than work with a co-manufacturer. 10

Taste Radio’s hosts riffed on Bang founder/CEO Jack Owoc’s unforgettable stage appearance at BevNET Live Summer 2022, M&A headlines in the business of beer and food, why it’s important to stay connected to our newsrooms and notable new products, including pickle-infused hummus and a fizzy drink inspired by the flavors of Korean cuisine. We also feature our latest edition of The Maxi Minutes for a conversation about what investors don’t want to hear in a pitch. Show notes: 0:52: A Free Tee, John Was Glued To His Screen, Three Stars… And Vegan, Steaming At Home – The episode opens with a reminder on how to get a free Taste Radio t-shirt (hint: it’s really easy), a less-than-craven take on a ‘bang’ up interview and how Jacqui convinced Ray that Michelin might have it right when it comes to a high-end restaurant. The hosts also discussed the recent acquisition of  two well-known brands, why samples are really helpful and why Ray is excited about coming back to BevNET HQ. 26:25: The Maxi Minutes, Part 4 –  Max

When Ibraheem Basir launched A Dozen Cousins in 2018, retail buyers questioned the marketability of the brand’s first products, a line of premium-positioned cooked beans. Four years later, those buyers are asking a different question: “How do we keep up with consumer demand?” A former marketing executive with General Mills, Basir founded A Dozen Cousins to increase accessibility of better-for-you food within Black and Latino communities via healthy ingredients, authentic seasonings and convenient preparation. Available in varieties such as Mexican Cowboy Pinto Beans and Trini Chickpea Curry, the beans are packaged in microwavable pouches that can be heated in 60 seconds. As A Dozen Cousins expanded distribution, the brand found traction with a broad variety of consumers seeking a quick, flavorful meal or side dish. The company has since added two complementary product lines – bone-broth cooked rice and seasoning sauces for rice and meat dishes – and widened its presence in stores across retail channels, inclu

It’s rare for an entrepreneurial food or beverage brand to generate a billion dollars in annual revenue. Yet that hasn’t kept ambitious founders from envisioning a 10-figure future for their companies. Yanni Hufnagel, the founder and CEO of Lemon Perfect, is one of those aspiring leaders, and based on the trajectory for his brand this far, he has a realistic shot. Launched in 2018, Lemon Perfect markets a line of low-calorie, lemon-flavored water. Positioned as hydration beverages, the USDA certified organic drinks come in seven varieties each sweetened with a blend of erythritol and stevia and containing five calories per 12 oz. bottle.    Available nationwide at Publix, Kroger, Whole Foods and Ralph’s, Lemon Perfect anticipates over $60 million in sales and a retail footprint of over 40,000 doors by the end of 2022 as it expands into Costco, CVS, Walmart and Target. Earlier this year, the company closed on a $31 million Series A funding round that included a high-profile roster of celebrity investors headli

Taste Radio’s hosts reflected on the return of BevNET and NOSH’s summer events to New York City, the accessibility of admired brand leaders and top retail executives at NOSH Live, the camaraderie among entrepreneurs meeting each other for the first time in person at BevNET Live and why taste and story inspired the strongest reactions for judges in the events’ brand competitions. Show notes: 0:40: Chelsiron, Jacqui’s A Pitch Slam Pro, Content Is Still King, Brownies Are The Best – Convening on the stage after day one of BevNET Live, the hosts chatted about Jacqui’s first time judging the New Beverage Showdown, the quality of speaker panels and presentations at the events and the triumph of an adaptogenic brownie brand. Mike also praised the communication skills of New Beverage Showdown semifinalists and Ray expressed his admiration for an innovative cocktail brand. Brands in this episode: Wild Fizz Kombucha, Plink, Perfy, Aura Bora, Saffron Road, Mid-Day Squares, Sweet Loren’s, Jeni’s Ice Cream, Orgain, Cultur

What do adaptogens, nootropics and botanicals have to do with the future of social drinking? If you ask Kin Euphorics co-founder and CEO Jen Batchelor, the answer is “quite a bit.” And, based on Kin’s trajectory, it’s hard to argue with her. Founded in 2017, Kin Euphorics is based on the idea that there needed to be a better-for-you alternative to alcohol when decompressing after work or enjoying a night out with friends. Available in five SKUs tied to distinct use occasions, the beverages are formulated with functional ingredients said to enhance mood and relieve stress, including,, depending on variety, Rhodiola Rosea, 5-HTP, Gaba and L-Theanine. Since its inception, Kin has raised over $10 million dollars in venture capital, a figure that reflects the brand’s remarkable growth, particularly via e-commerce. While 90% of the company’s revenue is currently derived from direct-to-consumer sales, Kin is in the midst of an aggressive push into brick and mortar retail. The company recently announced the hires of

Before country music star Brad Paisley embarked on his 2022 global tour, he had to pack a few things. Namely, 90 or so barrels of bourbon. A Grammy award-winning singer  regarded as one of genre’s most talented solo artists, Paisley is also the founder of American Highway Reserve, a limited-edition whiskey brand he developed in collaboration with Bardstown Bourbon Company.  The brand gets its name from the unique way part of the bourbon is aged. Each batch contains a blend of whiskey that is filled into barrels and loaded onto a trailer truck dubbed the “Rolling Rickhouse,” which accompanies Paisley during his U.S. tour. American Highway Reserve’s debut expression was made with whiskey that traveled 7,314 miles across 25 states in 2019. According to the brand, the whiskey’s exposure to variations in temperature and reverberation from the road impart greater nuance in flavor and aroma. In an interview featured in this episode, Paisley spoke about the inspiration for American Highway Reserve, which recently rel

Taste Radio’s hosts discussed Coca-Cola’s decision to discontinue Honest Tea, the brand’s legacy and impact on better-for-you beverage and food companies, and what the move might mean for new and emerging upstarts. They also highlighted recently announced speakers, including Bang Energy founder/CEO Jack Owoc and top executives from Whole Foods and Kroger, that will be joining the stages at BevNET Live and NOSH Live this summer and chatted about several innovative products that crossed their desks over the past month. Show notes: 0:40: Jacqui Wins Again, Mike Is ‘Country Curious’ And Drinks Broccoli, Ray’s Essential Travel Food – The episode opens with a chat about a country music star’s bourbon brand, another trophy for Jacqui and why March 1, 2011 was a special day. John explained why some small brands will likely benefit from Honest Tea’s discontinuation, Ray noted the sale of a pioneering cold-pressed juice brand and the hosts collectively spoke about some of their favorite new products, including a mouthw

Let’s say you have an innovative concept for a new brand, but your idea doesn’t fit within the established construct of the industry that you would be operating in. That was – and continues to be – a quandary for the co-founders of Empirical, a Copenhagen-based company that produces innovative spirits and, more recently, food. Launched in 2017 by Lars Williams and Mark Emil Hermansen, both of whom previously held influential roles at world-renowned restaurant Noma, Empirical describes itself as “a flavor company” first and foremost. The goal is to identify and source sustainable, high quality – and often unusual – ingredients and turn them into delicious experiences. An example is Empirical’s “The Plum, I Suppose,” a clear spirit that, like all of the company’s beverages, is made with a base of koji, and flavored with the kernels found inside plum pits and distilled marigold kombucha.   While praised for their unique approach to distilling, Williams and Hermansen are often challenged by the traditions of an i

On a BevNET Live stage several years ago, former vitaminwater CMO, beverage investor and current “Shark Tank'' judge Rohan Oza remarked that “everything is niche, until it’s not.” It’s an adage that one could certainly apply to Skrewball Whiskey, a peanut butter-flavored whiskey brand that has experienced one of the one of the fastest market rollouts in the history of the spirits industry. Launched in 2018 by married couple Brittany and Steven Yeng, Skrewball was inspired by a popular peanut butter shot that was on the menu at Steven’s restaurant in San Diego. While flavored whiskies have become an established segment within the overall whiskey category, few believed that Skrewball would be anything more than a novelty concept. It’s safe to say that the naysayers were wrong. Skrewball has grown at an astonishing rate, selling over one million cases within three years of its debut. The brand is available in all 50 states along with Canada and the Caribbean and sold at major retailers, liquor stores and restaur

Taste Radio’s hosts reflected on upcoming cultural events and the excitement surrounding NOSH Live and BevNET Live Summer 2022 in New York City. They also riffed on several new and innovative products, including crunchy mushroom chips, gut-health drinks made with upcycled whey, a soda-inspired line of kids’ beverages and cigarette-styled snacks made for “invisible friends.” Show notes: 0:40: Tom Cruise + An Aperitivo = Perfect. Plus, Squares, Severed Heads and Stars. – John is irritated, so Jacqui suggested an eject button, while Ray is pumped about a certain sequel and bitter cocktails. After debating the value of novelty holidays, the hosts also discussed entrepreneurs and executives from high-profile brands, including Mid-Day Squares and Liquid Death, that will be on stage at NOSH Live and BevNET Live in NYC, why it’s fine to pair these ‘delics with kids’ drinks, what a super-premium coffee and tea brand has to do a ‘90’s hip-hop group and the value of striking packaging and craftsmanship. Brands in this e

How do you extend a restaurant empire into pantries across America? If you’re David Chang, you hire Zoe Feldman. Often regarded as one of the most influential chefs and restaurateurs of the past two decades, Chang is the founder of Momofuku, a global restaurant group that is credited by The New York Times as leading “the rise of contemporary Asian-American cuisine.” In October 2020, Momofuku launched a consumer brand of restaurant-grade pantry essentials, including noodles, seasoned salts, crunchy chili oil and bottled sauces, that are designed for at-home chefs and enthusiasts of Momofuku’s acclaimed restaurants.    At the helm of the consumer division is Zoe Feldman, a former Chobani and Pepsico executive who led new ventures strategy for both companies and is known for her advocacy of underrepresented entrepreneurs in the food and beverage industries. Feldman joined Momofuku in October 2021, and over the past seven months she has overseen a dramatic acceleration in direct-to-consumer and retail sales. Acco

When Bridget Connelly started Luna Bay Booch in 2018, the hard kombucha category consisted of a handful of brands, most of which were positioned as alternatives to craft beer and focused on distribution in Southern California. A former social media strategist for Lululemon, Connelly took a different tack.  She swathed Luna Bay with an ethereal vibe and incorporated design elements that highlighted its premium ingredients, better-for-you attributes and proprietary blend of Yerba Mate tea and seasonal fruits and herbs. Without any prior beverage alcohol industry experience, Bridget laid down roots in Chicago and focused on building a retail presence in the Midwest.   While the hard kombucha category is now represented by dozens of brands, Luna Bay’s differentiated look and distribution strategy has supported the brand’s expansion into retail stores nationwide, including those of Target, Marianos, Trader Joe’s and Jewel-Osco. In an interview featured in this episode, Connelly spoke about her inspiration for Luna

Jimmy Butler’s prowess on the basketball court earned him the nickname “Jimmy Buckets.” As he becomes more well known in the coffee industry, perhaps “Jimmy Barista'' will be just as fitting. A perennial NBA All-Star, Butler revealed himself as a coffee aficionado in 2020 when the league concluded its season in a “bubble” at the Disney World resort in Orlando. He stocked his hotel room with coffee equipment and began making and selling lattes, cortados, espressos and a variety of other coffee drinks to fellow NBA players and staff. But after the season concluded, it quickly became apparent that coffee wasn’t just a passing interest for the Texas-born small forward. Over the following months, Butler laid the groundwork for a premium brand that could introduce high quality coffee to mainstream consumers. The result was BIGFACE, Butler’s all-purpose brand which  sells coffee beans, branded apparel and other merchandise on its website. Since launching in October 2021, BIGFACE has launched four pop-up stores, incl

Paul Voge, the co-founder and CEO of artisanal sparkling water brand Aura Bora, wasn’t too worried about his first large scale production run.  Aura Bora, which markets zero-calorie sparkling waters infused with herbs and botanicals, was born out of Voge’s belief that an opportunity existed for an artisanal option within the carbonated water category. If, however, the brand failed to get off the ground, Voge, a prolific sparkling water consumer himself, was comfortable with the idea of having a personal stash of 35,000 cans to drink over the next few decades.  Thankfully, Aura Bora has resonated among category consumers, and over the past two years the Colorado-based company has expanded beyond its original focus on the natural channel and ecommerce and into conventional retail stores. Its drinks are now available at 3,000 locations, including nationally at Sprouts, and are also sold at 7-Eleven and Raley’s along with Harris Teeter and United Supermarket, chains operated by Kroger and Albertsons, respectively

Acclaimed chef Spike Mendelsohn first made his name as a contestant in the cooking competition TV series “Top Chef” before establishing himself as a well-known restaurateur and television personality. As he becomes increasingly immersed in the emerging world of NFTs, however, he may end up being just as recognized as the co-creator of CHFTY Pizza, an online community that connects chefs with foodies and fans. Launched earlier this year, CHFTY Pizza was developed in partnership with Tom Colicchio, the longtime "Top Chef" host and founder of restaurant group Crafted Hospitality. In March, CHFTY sold its first collection of NFTs, which Mendelsohn described as avatars of “a ‘foolish’ pizza slice.” The sale raised over $500,000 and established a funding base for CHFTY, whose stated mission is to “bridge the hole between the food-and-beverage neighborhood and web3.”  In an interview featured in this episode, Mendelsohn, who is also co-founder of better-for-you fast food chain PLNT Burger and sustainable snack brand

In this episode, Taste Radio’s hosts discussed notable brands and products exhibited at the 2022 Specialty Coffee Association Expo, reflecting on how some cannabis-based drinks are finding favor as evening libations and riffed upon several striking snacks and beverages. The show also continues our spotlight on health-centric private equity firm Manna Tree Partners in an interview with managing director Pam Shepherd. Show notes: 0:56: Early Candidates For Products Of The Year? For FFUPs Sake, We’re Heading Back To NYC. — Ray, Jacqui and BevNET managing editor Martin Caballero chatted about their respective Easter weekends, the best ballparks for grub and suds and why this summer’s BevNET Live and NOSH Live events will be as memorable and impactful as ever. They also highlighted impressive botanical-infused teas and plant-based milks sampled at the 2022 coffee expo, why THC-based beverages might end up sharing space in your liquor cabinet and discussed innovative takes on salty snacks, sparkling beverages, pizz

Investors often say that they evaluate a company’s potential based on business fundamentals, such as gross margin, retail velocity and brand awareness. As much as anything, however, personal alignment with entrepreneurs in terms of character, vision and demeanor is core to the investment philosophy of Manna Tree Partners.  A private equity firm whose stated mission is “to invest in the future of human health,” Manna Tree holds stakes in 11 companies, several of which were represented at its inaugural Global Health Forum in March, which focused on the future of longevity through food and nutrition.  During the conference, we sat down with Manna Tree’s three co-founders and three portfolio company entrepreneurs to examine the origins and development of their relationships. The conversations revealed how their personal friendship established a baseline for trust and helped create positive outcomes for each of the companies. The conversations paired Manna Tree CEO Ellie Rubenstein with Dana Ehrlich, the founder a

Clearly, “if it ain’t broke, don’t fix it,” is an adage that doesn’t apply to TCHO Chocolate.  Launched in 2005, the Berkeley, Calif.-based company has been at the forefront of chocolate innovation by emphasizing sustainable and ethical sourcing as a key metric of quality. Over the years, TCHO has developed a cachet that is rare among consumer brands, winning awards for its commitment to sourcing standards, flavors and package design.  Given its standing and success, why did the company recently introduce massive changes in the formulation and branding of its chocolate? For TCHO’s chief chocolate maker Brad Kintzer, it all goes back to the company’s overarching mission of supporting its sourcing partners and making better chocolate. In an interview featured in this episode, Kintzer spoke about TCHO’s evolution as a company and brand, having committed to using plant-based ingredients for all of its chocolate and overhauled its familiar packaging in December. He also discussed his role in the development of TCH