Taste Radio

Entrepreneurs will likely recognize the process that led to the creation of Chloe’s: founder Chloe Epstein had a need that wasn’t being met by current products on the market so she developed a concept to address that need. In her case, it was a lack of clean ingredient, better-for-you frozen yogurt and her idea was to create a chain of cafes that sold fruit-based soft-serve.  Despite success with the initial retail store, adding additional locations proved to be an expensive and complex endeavor. At that point she, along with co-founders Michael Sloan and her husband Jason Epstein, undertook a major pivot that would reshape the company and, in the process, establish a new set of better-for-you products within the frozen novelty category.  Today, Chloe’s markets an expansive portfolio, including its flagship line of fruit-based pops, a first-of-its kind line of frozen bars made from oat milk and a new no-sugar added line of frozen pops. The brand is represented in over 10,000 retail doors and also boasts a lic

Nicholas Reichenbach is ready to take his passion public. Reichenbach is the founder and executive chairman of Flow Water, a premium brand of spring-sourced alkaline water known for its use of recycled carton packaging. Launched as a challenger to legacy brands such as Fiji and Evian, Flow has achieved remarkable retail and sales growth since its launch in 2015. Flow generated sales of $25 million in 2020 and the brand, which markets several varieties, including flavored and collagen-infused waters, is sold in 25,000 retailers across the United States and Canada, including Whole Foods Market, Safeway, Wegmans, Walmart and Vitamin Shoppe. Success has prompted an upcoming public stock offering that is expected to raise over $50 million in support of the company’s goal to establish a new standard for premium water focused on taste and sustainability.  As part of an interview featured in this episode, Reichenbach spoke about the rationale for going public just six years after launching the company, his background

Upon viewing Mid-Day Squares’ Instagram page for the first time, you might be wondering why the brand’s three founders are so prominently featured and look more like modern pop stars and streetwear models than the owners of a food brand. However, the portrayal of Lezlie Karls Saltarelli, Nick Saltarelli and Jake Karls as millennial celebrities is part of a thoughtfully curated social strategy and a purposeful business model that has helped Mid-Day Squares become one of the hottest brands in CPG. Launched in 2018, the Montreal-based brand, which markets a three-SKU line of refrigerated snack bars described as “everything a chocolate bar isn't, and everything a protein bar wishes it was” is carried throughout Canada and is rapidly expanding distribution in the U.S. at retailers including Sprouts and Whole Foods. Backed by a total of $8 million in funding, including financing from investment firms Boulder Food Group and Selva Ventures, Mid-Day Squares expects to generate $10 million in revenue in 2021 and has a

Bill Moses had a gut feeling. Having made his mark in non-alcoholic beverages as the co-founder and former CEO of probiotic drink and kombucha brand KeVita, Moses saw an opportunity to re-imagine the beverage alcohol space via a better-for-you platform of products. Shortly before the sale of KeVita to Pepsico in 2016, one that netted over $230 million, he launched Fermented Sciences, a platform dedicated to developing and launching “innovative fermented beverage brands to transform the alcohol industry.” In February of 2018, the company introduced its first brand, Flying Embers, which debuted with a line of organic hard kombucha. Flying Embers quickly emerged as a leading player in the burgeoning space and has since launched several other beverage lines, including hard seltzer, beer infused with functional ingredients and a recently introduced Champagne-style product called Kombucha Bubbly. Amid a growing portfolio and surging sales -- less than a year in, Flying Embers hard seltzer is among the top brands in

Actresses Nina Dobrev and Julianne Hough are best known for their work in films such as “Lucky Day” and “Rock of Ages” along with popular television shows “The Vampire Diaries” and “Dancing with the Stars.” Now, the pair of best friends and entrepreneurs is aiming to be equally recognized in the wine business.  Earlier this year, Dobrev and Hough introduced Fresh Vine Wine, a collection of premium low-calorie wines that “embody health, warmth, and a deeper connection to wellness and an active lifestyle.” They crafted the portfolio in partnership with award-winning Napa Valley winemaker Jamey Whetstone with a goal of developing a line of low-carb wines that would not sacrifice on taste. The result was a proprietary and natural winemaking process that incorporates high and low fermentable sugar grapes and a line that includes a Cabernet Sauvignon, Pinot Noir, Chardonnay and soon to be launched California Rosé. In an interview featured in this episode, Dobrev and Hough discussed the inspiration behind Fresh Vine

Amazon founder and CEO Jeff Bezos once explained that the e-commerce giant innovates by “starting with the customer and working backwards.” Jason Wright, the co-founder and CEO of Wilde Brands, adopted a similar mindset for the development of the company’s unique chicken- and pork-based chips. Wright, a serial entrepreneur who launched Wilde as a brand of meat bars in 2015, saw an opportunity to innovate within the salty snack category via a protein-centric product. He envisioned a meat-based chip, and the health food devotee saw himself as the prototypical customer for the product. Going from concept to scalable brand, however, came with a number of missteps and setbacks. Yet, those growing pains ultimately paid off, and today Wilde’s chips are produced at a $10 million manufacturing facility that opened in 2020 and carried nationally at retailers, including Whole Foods, Sprouts and Safeway. In an interview featured in this episode, Wright chronicled his entrepreneurial journey beginning as the co-founder of

This week, we’re joined by Chris Fanucchi and Samantha Citro Alexander, the co-founders of Bitewell, a startup platform that aims to make healthy purchasing decisions easier via curated options for grocery and restaurant delivery.  Fanucchi is a serial entrepreneur who is also the co-founder of both plant-based protein beverage brand Koia and caffeinated sparkling water brand Limitless. He launched Bitewell in January 2020 and was joined by Alexander, a former marketing executive for Estee Lauder, in December. Merging shopping and food trends along with dietetics and a data-driven approach, the new venture is designed as a one-stop solution for consumers who want to improve their daily eating habits.  Within our conversation, Fanucchi and Alexander discussed the origins of Bitewell, how the concept has evolved since its inception and why it’s a data company at its core. They also spoke about Bitewell’s multi-pronged business model, why its competition isn’t easily defined and how the company works with emergi

How do you effect positive and sustainable change in the food system? If you’re Seth Goldman, you begin with tea and continue with mushrooms. As the co-founder of Honest Tea and chair of the board of Beyond Meat, Goldman has played a key role in democratizing access to organic beverages and plant-based meat. His latest venture, Eat The Change, is a mission-driven platform designed to give people “daily, actionable choices that make a difference” via chef-crafted, planet-friendly snacks. Last month, Eat The Change launched its first products, a line of organic mushroom jerky created by co-founder and celebrity chef Spike Mendelsohn, who is also Goldman’s partner in PLNT Burger, a chain of plant-based, quick-service restaurants. In an interview featured on social media platform Clubhouse and recorded for this episode, Goldman discussed how the Eat The Change fits into the context of his career, why he and Mendelsohn chose to lead with mushroom jerky and how the company plans to communicate the brand's mission a

On the cusp of Earth Day 2021, we’re joined by Caue Suplicy, the founder and chairman of Barnana, which markets premium snacks made from upcycled bananas.  Founded in 2012, Barnana uses slightly overripe bananas that would otherwise be discarded to produce dried banana bites, tortilla chips and cookie brittle, which are sold at major retailers nationwide including Costco, Whole Foods, Target, Walmart, Kroger, Safeway.. Meanwhile, as a founding member of the Upcycled Food Association, Barnana is leveraging its experience to support new and emerging upcycled CPG concepts.  In an interview featured in this episode, Suplicy spoke about the company’s development and evolution, including how the company analyzed consumer demand to better understand how to market and promote the brand/product. He also explained the company’s strategy for sourcing and utilizing sales data, why hiring from within has benefited the brand and how he has navigated the industry as an immigrant founder. Show notes:  0:38: What Millennials

Oded Brenner often praises traditional business principles. His career, however, has been defined by resisting them. A self-described “businessman-artist,” Brenner cut his teeth as an entrepreneur in 1996 as the co-founder of Max Brenner, an international chain of upscale chocolate-centric cafes. Brenner points out that the genesis of Max Brenner, which operated nearly 40 locations globally at its peak, had little to do with business planning or market research and instead was born out of Brenner’s passion for indulgent and comforting desserts. The same is true for his latest venture, Blue Stripes Urban Cacao, which markets a range of wellness-focused consumer drinks and snacks made from upcycled cacao fruit, including the shell and beans. Brenner calls it a “pure passion” project, albeit one that is rapidly expanding its presence at natural channel retailers. In an interview included in this episode, Brenner spoke about his unconventional approach to entrepreneurship and why he believes that “there will alwa

During the most challenging moments in his company’s development, Ryan Close, the founder and CEO of Bartesian, a maker of innovative counter-top machines that produce premium cocktails on demand, would repeat the same mantra: “Let’s move this thing yard by yard, look up every few yards and see where we are.” Seven years after its debut, Bartesian is now galloping in full stride.  The fast-growing company generated a 975% increase in revenue in 2020 amid a pandemic that saw a boom in at-home drinking occasions and came on the heels of the brand’s inclusion in Oprah Winfrey’s acclaimed Favorite Things of 2019 list. Following its breakout year, Bartesian today announced the completion of a $20 million Series A funding round led by venture capital firm Cleveland Avenue and that actress Mila Kunis has joined the company’s advisory board.  Similar to a Keurig coffee machine, Bartesian uses capsules that contain pre-blended liquid mixers. At the push of a button, the machine blends the mixers with base spirits tha

Ayeshah Abuelhiga’s initial concept for Mason Dixie Foods was a restaurant chain inspired by Southern cuisine. The bigger opportunity, however, turned out to be a packaged brand of better-for-you frozen biscuits. Seven years since its debut, Mason Dixie, which also markets clean ingredient scones, rolls and soon-to-be-launched breakfast sandwiches, has sold millions of baked goods. Perhaps more importantly, the company has gained a foothold in a legacy food category and provided Abuelhiga with the social capital to call out antiquated ways of doing business in the baking industry.  A former product manager with Audi, Abuelhiga has positioned Mason Dixie as “the modern face of Southern food.” The brand is carried in over 5,000 stores across the U.S., including , Target, Publix, Kroger, Costco and all Whole Foods Market locations. Last year, Mason Dixie raised $6.3 million in a Series A round that was primarily led by female investors, and Abuelhiga expects the company to be profitable by the end of 2021. Along

This week, we’re joined by Brandon Schwartz and Lawrence Cisneros, the co-founders of DRNXMYTH, a brand of ready-to-pour fresh cocktails whose proprietary bottle and ultra-high quality ingredients have made its products among the most unique -- and sought after -- offerings in the spirits industry. Amid a rapidly expanding market for ready-to-drink cocktails, DRNXMYTH has differentiated itself via an innovative package that keeps the spirit and a cold-pressed juice-based mixer separate until the time of consumption. A twist of the bottle and a quick shake and the result is a fresh craft cocktail. DRNXMYTH made its official debut in early 2020 and has since built a strong direct-to-consumer business among cocktail enthusiasts thirsting for high-quality offerings at a time when most bars around the country were shuttered.  In an interview included in this episode, Schwartz and Cisneros spoke about the origins of the brand and how they navigated a complex web of alcohol regulation, supplier partnerships and pack

Mike Fata’s entrepreneurial journey began when he dropped out of high school. It culminated in the $419 million acquisition of the company he co-founded, global hemp foods producer Manitoba Harvest. Reflecting on his remarkable ascent, Fata mentions one regret: that he didn’t “dream bigger.” Launched in 1998, Manitoba Harvest, which is best known for its popular Hemp Hearts brand, has played a critical role in education about and mainstream adoption of hemp, beginning in its home market of Canada and later in the United States. Seventeen years after the company’s debut, Fata guided a majority sale of Manitoba Harvest at an enterprise value of $132 million. He helped lead a second sale of the company four years later when it was acquired by Canadian cannabis company Tilray for the aforementioned $419 million. Two nine-figure exits… not bad for someone who left school at age 13.  In the following interview, Fata spoke about how educating himself about nutrition and healthy living led him to hemp, overcoming gov

On March 12, 2020, a hard coffee brand called Bomani Cold Buzz announced its official debut. The timing of the launch was seemingly unfortunate: one day prior, the Covid-19 pandemic upended American society and prompted lockdowns across the country. Yet while the months ahead were exceptionally challenging for most food and beverage startups, Bomani persevered. The brand landed distribution at over 1,000 retail stores including those of Total Wine, Stater Bros., Whole Foods and Gelson's, built a dynamic e-commerce business and secured a $3.5 million round of capital in December.  How, in a year of turmoil, did Bomani get off to a hot start? In an interview included in this episode, we spoke with co-founders Sam Madani, Amin Anjedani and Kai Drewry who explained how preparation, planning and purpose gave the company a foundation for success, why aggressive cold-calling was critical to finding the right suppliers and service providers, their thoughtful approach to surveys and focus groups and how they convinced

Laid back and longhaired, Nick Taranto is over a decade removed from his service as an officer in the Marine Corps, having enlisted after earning an MBA at Harvard Business School. In speaking with Taranto for an interview featured in this episode, it’s clear that, while he may not resemble the prototypical soldier or B-school grad, his experience at the two revered institutions have helped guide his career as an entrepreneur. Taranto communicates with purpose and has the air of a natural leader and creative thinker, someone who could excel on both the battlefield and the boardroom (although you get the sense that he might spell the latter b-o-r-e-d-r-o-o-m).  After leaving the Marines, Taranto co-founded pioneering meal kit company Plated in 2012 and sold to grocery chain Albertsons for $300 million just five years later. He explained that part of his success at Plated derived from his ability to connect and communicate with investors, retailers and consumers. It’s an important skill set, one that he carries

When discussing the unconventionality of her brand’s name and label design, Starr Edwards, the co-founder and CEO of Bitchin’ Sauce, a maker of vegan, almond-based dips, described herself as “the Bob Ross of branding.” There were “a lot of happy accidents,” she noted. Those playful mishaps provided the foundation for what is now one of the fastest-growing brands in its category. Launched in 2004, Bitchin’ Sauce emerged as a cult hit at farmers markets in Southern California as consumers embraced its unapologetically quirky labels and commitment to clean ingredient formulations. While the packaging and ingredients have essentially remained the same over the years, the brand’s retail footprint has grown dramatically: Bitchin’ Sauce is sold nationwide at over 6,800 retail stores, including those of Costco, Walmart, Target, Albertsons and 7-Eleven.  In an interview included in this episode, Edwards and her co-founder and husband L.A. discussed about how a passion for veganism and music provided a foundation for t

The opportunity, as Bill Shufelt explained, was hidden in plain sight.  Shufelt, the co-founder and CEO of non-alcoholic beer maker Athletic Brewing Co., believed that despite decades of stigma and ridicule for sober suds, modern consumers were ready and waiting for a better tasting and premium option. Following months of category research and market analysis, he launched Athletic Brewing Co. in 2017, which has emerged as the leading brand in a rapidly expanding market for non-alcoholic beer. Athletic has dominated the craft side of the category and holds a 54 percent share of the segment, which, according to Bill, is the fastest growing within non-alcoholic beer and grew over 300 percent in 2020.  In an interview featured in this episode, Shufelt, speaking from the company’s San Diego production facility which opened last year following a $17.5 million capital raise, discussed how a high-pressure career in finance led him to non-alcoholic beer, how he dealt with consistent rejection from beer industry profes

In this episode, we profiled the remarkable rise of Organifi in an interview with CEO Mae Steigler. Launched in 2014, Organifi is best known for its flagship powdered green juice and has quietly emerged as one of the leading direct-to-consumer brands in the nutritional supplement space, generating over $100 million in sales since its debut. The company is now setting its sights on the grocery channel, part of a growth strategy led by Steigler, who has been with Organifi since its launch and was promoted to CEO in January.  As part of our conversation, Steigler spoke about the origins of Organifi, the company’s impressive direct sales business and how she and her team crafted an effective consumer acquisition and retention strategy. She also discussed how Organifi scaled while being bootstrapped and taking in no outside capital and how daily huddles and employee empowerment are key to the company culture. Show notes:  0:42: Oatly’s ‘Super’ Gamble, Clubhouse Fatigue And Why We’re Talking About Leggs -- The host

Few faces in the fitness world are more familiar than that of Denise Austin. Known for her vibrant personality, motivational tone and sleek physique, Austin has sold over 24 million exercise videos and DVDs over the past four decades and hosted one of the longest running fitness-focused television shows. Today, she’s setting her sights on the food business with the launch of Ever Better snacks.  Launched in 2020 in partnership with brand management firm Healthy Lifestyle Brands, the line of protein- and probiotic-infused cookie bites are positioned as healthy, indulgent snacks for women. The products are the first part of Ever Better, a platform that will eventually encompass Austin’s website, magazine and workout videos.  As part of an interview featured in this episode, Austin spoke about her rise from college gymnast to one of the most recognized names in fitness and how she evaluates food and diet trends. She also discussed her role in the formulation and branding of Ever Better snacks, how she plans to b