Taste Radio

It was an unconventional convention, yet Natural Products Expo East 2021 was nevertheless a memorable event. Following a one-year hiatus, the annual trade show settled into its new home in Philadelphia where Taste Radio hosts Ray Latif, John Craven and Mike Schneider met with dozens of food and beverage brand exhibitors along with many early-stage founders and first-time attendees who walked the floor.  In this episode, Latif, Craven and Schneider discussed the general mood and reception for Expo East 2021 and what it means  for the future of in-person industry events. They also highlighted several new and recently launched products featured at the show and later debated the merits of traditional ingredients when crafting a host-favorite cocktail. Show notes: 0:34: Ripping The Band-Aid Off, Startup Parties And A Call For Campari -- The hosts chatted about the positive energy of attendees at Expo East, what it was like interacting mask-to-mask, sampling at the event and what made it a manageable show. They als

If you’re trying to catch flies, try honey. But if you’re attempting to land distribution at every Whole Foods store in North America, vinegar might be your best bet. At least that was the case with Acid League, a platform brand of experimental condiments and beverages that is aiming to redefine center-store categories for modern consumers. Launched by a team of food scientists in fall 2020, Acid League markets a variety of premium fermented products. The brand portfolio includes raw and unfiltered vinegars and vinaigrettes made with esoteric flavors such as Toasted Thai and Smoked Malt, apple cider vinegar tonics promoted “to taste as good as it makes you feel” and a line of non-alcoholic wines called Proxies that are made from juices, tea, spices and bitters. Leading with the tagline of “gut-friendly gastronomy,” the Toronto-based company had a remarkable start even before getting out of the gate: despite having no commercialized product, Acid League won a commitment from Whole Foods to carry its entire vin

Greg Brewer, the co-founder of critically-acclaimed Brewer-Clifton Winery, is one of the most admired and lauded winemakers in the U.S. Plaudits, however, haven’t changed his casual and relaxed demeanor, one that is born of worldview and winemaking style based on simplicity and surrender. Named the 2020 Winemaker of the Year by Wine Enthusiast magazine, Brewer co-founded Brewer-Clifton in 1995 and for the past 26 years has been crafting world-renowned Pinot Noir and Chardonnay produced from grapes grown in Santa Barbara county. Self-described as “an honest voice of our vineyard,” Brewer-Clifton is known for a philosophy of minimal intervention as it seeks to achieve the purest expression of the fruit. While industry heavyweight Jackson Family Wines acquired Brewer-Clifton in 2017, Brewer has continued at the helm and noted that his commitment to the winery and its traditions is stronger than ever, a statement demonstrated by its sustained acclaim and demand for its wines.  In the following interview, Brewer s

On the cusp of Natural Products Expo East 2021, Taste Radio’s hosts discussed ways that exhibitors can highlight their presence at the show as well as an updated look for BevNET.com, which features a new audio option for articles. They also chatted about several new and upstart products, including a canned cascara, mushroom jerky and cheese balls, along with a couple celebrity-backed tequila brands. Show notes: 0:34: Dentist Prattle, Dry Humor And Unwet Jerky -- A quick episode begins with Ray’s pet peeve about dentists and John’s recent visit to Hilton Head Island. Jacqui then spoke about BevNET and NOSH’s booth guide for Expo East 2021 and John spoke about the steady flow of new canned cocktails and tequila brands co-owned by Adam Levine and Kendall Jenner. Later, Mike munched on some big candy bars and Ray riffed on lemon-flavored stroopwafels and took a first taste of a plant-based jerky. Brands in this episode: Alldae Cascara, The Good Crisp, Rip Van, Munchrooms Mushroom Jerky, Sail Away Coffee, Calirosa

We see it all the time: an ambitious startup comes to market promoting itself as a better-for-you version of a recognized legacy brand. While these challengers often boast clean and functional ingredients, their well-established competitors -- regardless of their individual nutrition labels -- have the significant advantages of familiarity and a loyal consumer base. But what if the new brand’s key elements could match those of the known player? What if it delivered a very similar look, taste and feel, and could also identify itself as a healthier alternative? That was Matthew Parry’s vision for The Good Crisp, a brand of clean-label, gluten-free chips stacked in canisters and often described as “the healthy Pringles.” Launched in Australia, The Good Crisp debuted in the U.S. in 2017 at Whole Foods locations in Northern California. Riding a wave of consumer demand for better-for-you snacks, the brand has since expanded its retail footprint to over 11,000 stores nationwide. In July, The Good Crisp introduced it

While legions of perky yoga instructors, keto diet diehards and foodie fanatics claim the title of “Instagram influencer,” few reach the level of attention and engagement of the account @boywithnojob. Created by marketing executive Ben Soffer, @boywithnojob’s daily flow of witty memes and side-splitting videos reaches an audience of 1.6 million followers.  The popular feed also incorporates Soffer’s passion for cocktail spritzes, and the two combined provide the foundation for Spritz Society, his new brand of sparkling, wine-based canned cocktails.  Launched in August, Spritz Society comes in four flavor varieties each containing 6% ABV and 120 calories per 8.4 oz. can and is sold direct-to-consumer via its website. Amid an increasingly crowded and competitive market for RTD cocktails, Soffer states that one of Spritz Society’s main advantages is that it was born out of an organic connection between him and his audience, “a brand by the people, for the people,” as he puts it.  In an interview featured in this

Taste Radio hosts Ray Latif, Jacqui Brugliera and Mike Schneider discussed recent headlines on BevNET and NOSH, including how prebiotic soda brand Poppi leveraged its presence on TikTok in support of a recent $13.5 million round of capital, why MTN DEW’s limited-edition Flamin’ Hot variety works (whether we like it or not) and the potential pitfalls of brand positioned as a better-for-you Hot Pocket. They also riffed on a number of new products, including those marketed by an indoor greenhouse giant, a legacy flour company, a vegan frozen food brand and the maker of beer-centric beef jerky. Show notes: 0:34: Ronaldo Comes Home. Jacqui Is Def Into This 80’s Band. Plus, Bings and Jing. -- The episode opened with a chat about t-shirts and an iconic rock outfit, Ray glowing on the heels of a massive shift in global soccer and what makes Poppi’s Tik Tok content so compelling. The hosts also spoke about the thoughtful planning and execution of MTN DEW’s limited-edition spicy flavor, a recent article on NOSH about c

What do canned cocktails, psilocybin-infused gummies and sex tech have in common? They are all concepts that Vice Ventures has invested in. A seed-stage venture capital fund, Vice Ventures describes itself as “conquering stigmas and striving towards superior returns by investing in good companies operating in ‘bad’ industries.” Launched in 2019 by former equities trader Catharine Dockery, Vice has drawn on its $25 million fund to make investments in 10 companies, including functional beverage brand Recess; Indose, a maker of precision-focused cannabis vaporizers; RTD espresso martini brand Deloce; and Lucy, which markets a line of “cleaner nicotine” gum. In this episode, Dockery joined us for an expansive interview that delved into her interest in “vice” categories, her process for evaluating innovation and novelty and how the fund utilizes non-traditional data to make informed decisions. She also explained why she believes a shakeup in the distribution of alcoholic beverages is on its way, why she spends mos

Amid a sweltering summer, Calypso is having its moment in the sun. Self-described as the “originator of the flavored lemonade category,” Calypso is in its 36th year in business and sells 20 varieties of its Lemonade, Limeade and Teamonade lines nationwide. Known for its tall 16 oz. glass bottles, Calypso markets its products as made with “real fruit, real sugar and real fruit bits” and “unique ‘Taste of the Islands’ flavor combinations.”  Over the past three years, Calypso has generated explosive revenue growth. The company reported a more than 50% sales increase during the first half of 2021, a leap that followed a 62% jump in 2020 and 33% growth in 2019. As a result, Calypso has become the second best-selling brand in the lemonade category. In this episode, we examined the brand’s remarkable run in an interview with David Klavsons, the CEO of King Juice, the maker of Calypso, who joined the company in 2017. As part of our conversation, he spoke about how he has positioned Calypso for rapid and consistent gr

In this episode, the hosts discussed the implications of major stakeholder and leadership shifts at Health-Ade, examined what BevNET’s recently held Cocktail Showdown revealed about how category insiders are evaluating brands in the space and spoke about several innovative and new products, including an elevated PB&J, a wickedly fast-growing plant-based platform and a “simple” brand extension. Show notes: 0:34: A Phish Fan Returns, Brad On Booch and Wandering Wins -- Episode hosts Ray Latif, Jacqui Brugliera, Jon Landis and Brad Avery bantered about “The Boss,” why article links matter, in the interplay between established and early-stage brands in emerging categories and why cocktail enthusiasts might want to start following Brad’s Instagram page. Brands in this episode: Health-Ade, Zico, Odwalla, Suja, Coca-Cola, Brew Dr., Wandering Barman, Tip Top, Fishers Island Lemonade, Kram Nutrition, Smuckers, Simple Mills, Wicked Foods, Corina’s Switchy, The Bitter Housewife, REBBL,  Super Coffee, Forthave Spirit

How do you commercialize a concept that’s centered around an esoteric ingredient? If you’re the founders of Pipsnacks, a brand of heirloom corn-based snacks, you literally start small.  Launched in 2012, Pipsnacks debuted with a line of miniature popcorn, the aptly named Pipcorn, which founders Teresa Tsou, Jeff Martin and Jennifer Martin promoted as a better tasting and healthier version of the traditional snack. The product became an instant hit in the company’s home market of metro New York and later gained national recognition when it landed on Oprah Winfrey’s coveted “Favorite Things” list, followed by an appearance on the business pitch television series “Shark Tank,” in which Pipsnacks picked up a $200,000 investment from Barbara Corcoran. In the years since, the brand has evolved into a platform of better-for-you versions of classic salty snacks, including its flagship popcorn, corn dippers, cheeseballs, crackers and cheese crunchies, all of  which is made with a base of heirloom corn. Pipsnacks produ

How many companies do you know of that operated at a $500 million run rate within five years of their launch? We’re guessing it’s a handful, at most. Now, factor into that group companies whose business models are centered around food waste, and you’ll likely end up with a list of one: Imperfect Foods. Launched in 2015, the San Francisco-based company sells misshapen or mildly flawed produce along with overstocked packaged food and beverages to consumers via a subscription-based online delivery service. Imperfect claims that its prices are 30% less than conventional grocers and that in 2020, it rescued over 52 million pounds of food. Last year marked the fourth consecutive year of triple-digit growth, according to the company, which counts a subscriber base of over 350,000 customers. Investors have taken notice of its rapid rise. Earlier this year, the company announced a $115 million Series D funding round, just nine months after picking up $72 million in new capital, the total of which is intended to bolste

Taste Radio hosts Ray Latif, Jacqui Brugliera and Mike Schneider highlighted several new products and innovative brands sent to the office in recent weeks, including a line of non-alcoholic cocktails billed as “the world’s first plant powered social elixirs,” thin-cut fruit chips, an avocado-based hot sauce, hydration tonics and everything (bagel) in between. Show notes: 0:34: Easy Tee, Vegumbo, THE Competition for RTD Cocktails… And Oodles of New Products -- The hosts chatted about how to get a free Taste Radio tee, Jacqui’s recent gastronomic adventures in New Orleans and why listeners should tune into BevNET’s Cocktail Showdown, which will take place on Aug. 12. Later, they riffed on several new products and brands that they’ve encountered in recent days. Brands in this episode: Big Easy Bucha, Nitro Beverage Co., Kaylee's Culture, Three Spirit, RIND, SESH, Bachan’s, Aya Foods, Fly By Jing, Herdez, Health-Ade, Corsa, Wet Hydration, Cedar's, Safe & Fair

Best known for its popular organic popcorn and admired for its commitment to premium ingredients and innovation, LesserEvil is beloved by its consumers and a highly respected snack brand within the food industry. That wasn’t always the case. Ten years ago, retail buyers regarded LesserEvil as “a dog with fleas,” according to Charles Coristine, who acquired the troubled company in November 2011. A former bonds trader with no experience in the food business, Coristine admits that, at the time, he wasn’t fully aware of the severity of the brand’s problems. Getting LesserEvil back on track required him to rethink nearly every aspect of the company, which was co-founded in 2005 by actor Gene Hackman and television personality Jim Cramer, from ingredients and manufacturing to retail strategy and product development. Rebuilt as a vertically integrated company that emphasizes gross margin and innovation, LesserEvil eventually found its footing and today sells millions of its eco-friendly bags of organic popcorn and p

It’s a fair guess that few can recall the last time -- if ever -- that they were excited about visiting a convenience store. That may soon change as Foxtrot Market, a fast-growing chain of hybrid upscale corner stores and cafés -- and one of the most hyped retailers in recent memory -- prepares to open dozens of new locations across the U.S. Founded in 2013, Foxtrot’s mission is “redefining convenience for the modern consumer” by aligning the retailer’s brick-and-mortar locations with a mobile app that makes its entire inventory available for delivery in less than 60 minutes. The company currently operates nine locations in Chicago along with two each in Dallas and Washington D.C, and boasts a loyal following drawn to its curated product selection -- 40% of which is sourced from small and local businesses -- along with the stores’ neighborhood-centric design and aesthetic. In February, Foxtrot announced a $42 Million Series B investment round led by Almanac Insights and Monogram Capital Partners, and included

What’s on the other side of hyper growth? It’s a question that makes Joshua Ellis, the founder of WithCo Cocktails, uncomfortable. But, as he explained in this episode, that’s a good thing. A former real estate investor, Ellis saw an opportunity for a brand of high-quality, small-batch mixers and in 2016 launched WithCo, which stands for With Company, as a side project. Made with fresh ingredients and no preservatives, WithCo products are packaged in 16 oz. bottles wrapped in sleek, minimalist labels and come in eight varieties, including old fashioned, honey sour, agave margarita and a ginger mule. After his aggressive 2020 retail plan was upended by the pandemic, Ellis instead weaved together a DIY and paid social marketing strategy that fueled a surge in direct-to-consumer sales. Last year’s growth has given way to revenue expectations of $6 million for 2021 and a staff of 25 employees that continues to expand. In an interview featured in this episode, Ellis explained how, despite being the company’s sole

This episode features an interview with Wes Henderson, the co-founder and chief innovation officer of Angel's Envy, who chronicled the history and development of the revered whiskey brand and how the company rapidly scaled while staying true to its values. This podcast also includes a conversation with the founders of two innovative brands that focuses on how each landed placement in their dream retailers. Teresa Tsou, the co-founder of better-for-you snack brand Pipsnacks, and Andrew Suzuka, the founder of organic, vegetable-infused tomato sauce brand Otamot, discussed the key steps along their respective paths into Whole Foods and Sprouts. Show notes: 1:05: Wes Henderson, Co-Founder & Chief Innovation Officer, Angel's Envy -- In an interview with Taste Radio editor Ray Latif, Henderson opened up about the inspiration behind Angel’s Envy, which he co-founded with his father and master distiller Lincoln Henderson, and how he successfully intertwined family and business. He also discussed the behind the br

This is a special edition of the podcast which highlights interviews with six founders, creators and innovators who joined us on the show during the first half of 2021, including Denise Woodard, the founder and CEO of Partake Foods; Mike Fata, the founder of Manitoba Harvest; Lezlie Karls Saltarelli, Nick Saltarelli and Jake Karls, the co-founders of Mid-Day Squares; Bill Moses, the founder and CEO of Flying Embers; Ayeshah Abuelhiga, the founder and CEO of Mason Dixie Foods; and Seth Goldman, the co-founder of Honest Tea and Eat The Change and chair of the board for Beyond Meat. Show notes: 0:45: Empanadas Win The Day. Your Cocktail Brand Could Win $10,000 On The Next One. -- The hosts chatted about the recently held NOSH Pitch Slam 10 competition and its winner, Cocina 54, a brand that aims to create a “new generation” of better-for-you Latin American foods and currently markets a line of frozen empanadas. They also discussed BevNET’s inaugural Cocktail Showdown, an early-stage brand pitch competition desi

How did Amy’s Kitchen, which has remained independently owned since its inception over 30 years ago, become a globally recognized and trusted brand that generates over $600 million in annual revenue? In a word, commitment. Founded in 1987, Amy’s Kitchen launched with a single product and has since evolved into an organic-centric platform brand that markets over 250 food items, including its popular soups, frozen burritos and pasta bowls. Family owned and self-described as “fiercely independent,” the Sonoma County-based company prides itself on making accessible and affordable food, the majority of which is produced at four facilities located across the U.S. Amy’s co-founders Andy and Rachel Berliner characterize these facilities as “large kitchens,” a depiction in line with their dedication to create homestyle and authentic meals. As might be expected, industry conglomerates have made dozens of offers to acquire Amy’s over the years, but the Berliners have remained steadfast in their commitment to independenc

This week, we’re joined by Alexander Harik, founder and CEO of Zesty Z, a brand of condiments, popcorn and seasonings inspired by the Mediterranean diet. Born in Brooklyn, Zesty Z debuted in 2017 and has attempted to introduce Middle Eastern flavors to American households via easily understood and accessible products, beginning with its flagship zaatar and olive oil blend, which gained national distribution at Whole Foods within a year of its launch. The company has since extended the brand via a three-SKU line of popcorn infused with Mediterranean flavors, such as thyme and feta, and a line of table seasonings, which includes everything bagel and zaatar varieties.  In an interview featured in this episode, Harik discussed the duality of Zesty Z as an authentic Mediterranean food brand whose products are designed to reach a broad set of consumers, how he initially won over independent retailers on his way to coast-to-coast distribution, the process of scaling from a single product to a platform brand and how