Taste Radio

Denise Woodard, the founder and CEO of Partake Foods, is not shy about asking for advice. In an interview featured in this episode, she reflects on how guidance from other entrepreneurs has been a key part of her success in building a fast-growing packaged food brand. You might be surprised, however, that the counsel she most values comes from unsuccessful founders. “I think oftentimes when you’re company’s on a rocketship to success, it’s hard to remember the stuff that went wrong,” Woodard said. “But when you’ve lost your last dollar and put all your blood, sweat and tears into a company that didn’t work for whatever reason, you have really good advice about what not to do and what you wished you would have done.” A former executive with The Coca-Cola Co.’s Venturing and Emerging Brands (VEB) unit, Woodard founded Partake in 2016 after her infant daughter was diagnosed with severe food allergies. Frustrated with the lack of allergen-friendly food brands, she launched Partake with a line of cookies that are

It might be surprising to learn that Celsius, a fitness-centric energy drink brand that generated over $100 million in sales in 2020 and is profitable, was in turmoil just a few years ago. Founded in 2004, Celsius was originally positioned as a brand of “negative calorie” and “fat burning” functional beverages. That focus, which was initially successful in driving consumer and retailer interest, eventually proved to be problematic and resulted in the company spending years in turnaround. CEO John Fieldly, who joined the company nine years ago and has been at the helm since 2017, was at the forefront of Celsius’s turnaround and is spearheading its current growth strategy which is supported by distribution at top retailers, including nationwide at Walmart.  In an interview featured in this episode, Fieldly spoke about his role in the turnaround, including his belief that a strong understanding of finance was a significant factor in helping to fix Celsius’s problems, the importance of setting expectations with s

This week we’re joined by Drew and Mac Anderson, brothers and co-founders of Cleveland Kitchen, a fast-growing brand of fresh, fermented foods.  Founded in 2013, the company’s flagship line of sauerkraut has risen to become the top-selling premium product in the category in the U.S., according to the company, and is available at over 9,000 retail stores including those of Target, Wegmans, Whole Foods, Sprouts, Kroger and Publix. Amid growing consumer demand for probiotic-rich foods, the Andersons, along with their co-founder and brother-in-law Luke Visnic, are aiming to build Cleveland Kitchen into “a household name with a healthy halo,” including moving into other products such as its recently launched marinades and dressings.   Within our conversation, the Andersons spoke about the roles that their mother and the city of Cleveland had in the brand’s inspiration, their experience leaning into new use occasions for sauerkraut and why it was key to growth, how data led to more impactful merchandising and bigge

In the vernacular of our times, someone who is considered to be the best at a skill, sport or profession is described as a “G.O.A.T.,” an acronym which stands for “Greatest Of All Time.” It’s an apt term for Jerry Rice, the NFL Hall of Fame wide receiver, a four-time Super Bowl champion with the San Francisco 49ers and holder of nearly every significant career receiving record in American professional football. Today, Rice is tackling a new challenge as the co-founder of G.O.A.T. Fuel, the aptly named energy drink brand which markets health-focused beverages made with green tea, natural caffeine and cordyceps mushrooms. It’s not Rice’s first involvement in the beverage industry: along with his work as a longtime ambassador for Muscle Milk, he previously launched an energy drink brand in the mid-2000’s called e10. As a result, he’s using his experience on and off the playing field to support the development of G.O.A.T. Fuel as the company’s executive chairman. In an interview included in this episode, Jerry an

This special edition of Taste Radio Insider highlights actionable insights and advice from interviews with four founders, creators and investors who joined us on the show during the second half of 2020. Our guests include Greg Fleishman, Co-Founder/CEO, Foodstirs; Jing Gao, Founder & CEO, Fly By Jing; Carlton Fowler, Managing Partner, Goat Rodeo Capital; and Breezy Griffith, Co-Founder & CEO, SkinnyDipped. Show notes:  0:35: Mike Missed His Shot. Plus, Soda Strategies, Samples And Salutes. -- The episode opens with a bit of banter about a recent win streak and the return of BevNET/NOSH’s Elevator Talk series in 2021. The hosts also discussed two independent soda brands and how each is navigating an evolving market for the category and spotlighted a few notable products sampled over the past week. 16:38: Interview: Greg Fleishman, Co-Founder/CEO, Foodstirs -- We kicked off the interview portion of the show with Greg Fleishman, co-founder and CEO of clean label baking mix and snack company Foodstirs. I

An icon of the personal fitness industry and founder of lifestyle platform brand Body By Jake, Jake Steinfeld is also an infomercial legend whose TV appearances have generated hundreds of millions of dollars in sales of exercise equipment and workout videos. Earlier this year, he extended his reach in consumer products with the launch of Don’t Quit, a line of meal replacement drinks developed in partnership with Keurig Dr Pepper (KDP) and brand incubator L.A. Libations. Despite his decades of experience in business, however, the Brooklyn native acknowledges that his foray into the beverage industry is a challenge unlike any he’s  tackled before.  In an expansive interview featured in this episode, Steinfeld opened up about his background as an innovator and entrepreneur, how he identifies synergies and alignment with consumer brands and the keys to cultivating a winning personality. He also shared the most important lessons he’s learned about business and how the partnership with KDP and L.A. Libations evolve

In this episode, we’re joined by Francesco Amodeo, the co-founder and president of Don Ciccio & Figli, an acclaimed distiller of handcrafted Italian herbal liqueurs and ready-to-drink cocktails based in Washington, D.C. Founded in 2012, Don Ciccio & Figli produces beverages in the tradition of Amodeo’s family whose roots in the spirits business began in the 1800’s along Italy’s Amalfi coast. Amodeo’s embrace of his heritage has given way to the development of a highly awarded portfolio of amari, apertivi and cordials and comes amid Americans’ growing interest and demand for Italian liqueurs and bitter drinks. As part of our conversation, Amodeo spoke about following in the footsteps of his family, incorporating a modern touch into old-world production methods, the company’s thoughtful innovation strategy and how it validates new products. He also spoke about the impact of trends on business planning and strategy and how the company has responded to the Covid-19 pandemic via an expansion of its portfol

Few packaged food brands have an A-list celebrity and one of the industry’s most respected leaders as part of their founding team. That is the case, however, with Once Upon A Farm, a mission-drive company that markets organic, nutrient-rich foods, including cold-pressed fruit and veggie blends, smoothies and dairy-free yogurts. Actor and spokesperson Jennifer Garner and John Foraker, who led Annie’s for nearly 20 years through its sale to General Mills, joined Once Upon A Farm as co-founders in 2017 and have since been on a mission to increase awareness and accessibility of the products to kids and parents across the U.S. Despite their experience and resources, Garner and Foraker will admit that the past three years have come with some bumps in the road. In particular, they’ll note that they might have been overambitious and expanded the brand’s retail footprint too quickly. Nevertheless, they view missteps as “key learnings” and a chance to improve upon their business strategy while maintaining a focus on On

This week, we’re joined by Justin Fenchel, Aimy Steadman and Brad Schultz, co-founders of Future/Proof, a company focused on developing innovative adult beverage brands for the next generation of consumers. The trio launched Future/Proof’s flagship brand BeatBox Beverages, which markets wine-based cocktails that the company promotes as “party punch,” in 2011. The brand debuted in a 5L bag-in-box package that resembled a boom box (aka a portable stereo system) and was aimed at millennial consumers seeking alternatives to boxed wine and malt beverages.  With its unabashed embrace of party culture, BeatBox, which is available in flavors such as Blue Razzberry and Tropical Punch, found a receptive audience among college students and at music festivals, which in turn helped the brand land a national distribution partner and a major retailer early into its development. In 2014, BeatBox hit the jackpot on reality TV show Shark Tank, picking up a $1 million investment from Mark Cuban, whose funding supported new reta

Laura Catena may have one of the most unique resumes that you’d ever come across. Regarded as the face of Argentine wine, Catena presides at the helm of her family’s lauded winery Bodega Catena Zapata, which laid the foundations for the country’s wine to be recognized at the level of its European counterparts. She is also the founder of the Catena Institute of Wine, which focuses on science-driven ways to support and showcase Argentina’s winemaking regions. And, until recently, Catena had worked as an emergency room physician in San Francisco, a job she held concurrently with her wine-related roles.  On the surface, one might think there are few similarities between the responsibilities of a doctor and vintner. Yet, as part of the conversation featured in this episode, Catena explained that her professions intersect in ways that make her better in both roles and allow her to provide more effective care to her patients and craft exceptional wine. We further explored this dynamic in our interview and also delve

In this episode, we’re joined by Stu Aaron and Martin Janousek, the co-founders of Bespoken Spirits, a modern distilling company which claims that it can precisely tailor spirits to a desired aroma, color and taste. Using proprietary technology, Bespoken’s production process can be completed in a matter of days as opposed to traditional distilling and aging methods which typically take years.  The company’s business model is two-fold: Bespoken works with small- and mid-sized distillers to craft new products in an accelerated time frame, and also markets a line of branded products. In October, Bespoken also announced a $2.6 million seed funding round, led by noted Silicon Valley investor T.J. Rodgers and baseball icon Derek Jeter who praised the company’s disruptive vision and its focus on sustainability.  Despite significant interest in Bespoken’s technology, there is some skepticism about the company among industry insiders and traditionalists. As part of our conversation, Aaron and Janousek discussed how th

Sarah Frey was barely into her 20s when she struck a deal with Walmart for her family’s company, Frey Farms, to supply watermelons and pumpkins to the retailer’s stores across the U.S. The relationship with Walmart helped Frey Farms, which had recently emerged from near foreclosure, become one of the largest suppliers of fresh produce in America, one with farmland in seven states and total sales exceeding $1 billion. Frey’s ability to win over Walmart buyers was documented in a case study published by Harvard Business School about how she successfully negotiated a deal with the world’s largest retailer. In an interview included in this episode, Frey spoke about how she engineered Frey Farms’ remarkable turnaround despite having no formal business training, how she identified and utilized advantages her company had over larger competitors and how she navigated Walmart’s corporate culture. She also explained why the key to farming is managing risk, how consumers’ relationship with food has evolved during the Co

This week we sat down with Filipp Chebotarev, the co-founder of Cambridge SPG, a venture capital firm that invests in emerging and innovative consumer concepts. Since launching in 2016, the California-based company has been an active investor in the food and beverage industries and holds stakes in several fast-growing and disruptive brands, including Once Upon a Farm, Vive Organic, Foodstirs, Owl’s Brew, Fish People and Tosi.  Within our expansive conversation, Chebotarev spoke about the firm’s investment philosophy, what he learned from developing an unsuccessful food brand and what role his background in distressed real estate has on funding upstart companies. He also discussed effective strategies for initiating and cultivating relationships with investors, why he’ll review a 70-page pitch deck under the right circumstances and general rules that predict success in food and beverage. Show notes:  0:31: Cann Jacqui Get An Intro To Gwenyth Paltrow? Also, We Have A New Hashtag. -- The episode opens with a dis

During our interview with Hoplark co-founder and CEO Dean Eberhardt, he mentioned that some consumers describe the brand’s HopTea beverages as “naughty.” Eberhardt explained while the hop-infused, zero-calorie teas are non-alcoholic, their resemblance to beer -- in taste and packaging -- might make a person blush if they were to drink one during the day or while driving a car. Amid a growing number of Americans interested in sober-curious lifestyles, Hoplark HopTea has found a receptive audience and loyal following among consumers who’ve adopted the brand as a better-for-you alternative to carbonated alcoholic drinks. The products have also resonated with natural product consumers seeking better-for-you beverages; Hoplark landed a national deal with Whole Foods just 16 months after its debut in 2018. The brand has continued to thrive despite the Covid-19 crisis, during which it has built a burgeoning direct-to-consumer business. As part of a conversation featured in this episode, Eberhardt spoke about the dev

Jing Gao’s mission to “bring uncensored Chinese flavors to the table” has made her brand a hot commodity. An award-winning chef and former restaurant owner, Gao is the founder and CEO of Fly By Jing, an innovative brand of Sichuan-inspired sauces and seasonings that launched in 2018 and is known for its modern take on Chinese cuisine. In recent months, Gao has overseen a massive spike in demand for the brand’s products, which include a chili crisp, dumpling sauce and mala spice. The surge, driven partly by a New York Times article praising the versatility of the chili crisp, along with the brand’s rabid fan base -- Fly By Jing has over 25,000 Instagram followers -- has put Gao in the enviable, albeit complex, position of managing a very fast-growing company.  In an interview included in this episode, Gao discussed the origins of her passion for Chinese food culture and why she set out to create a brand that could elevate consumers’ expectations for the cuisine’s flavors while increasing Americans’ accessibili

Nick Desai, founder and CEO of pea-based snack brand Peatos, believes that junk food consumers will never trade their Doritos for kale chips. So if you want to disrupt the $21 billion market for salty snacks you have to give consumers what they want -- along with something they didn’t know they needed. Promoted as “a one of a kind ‘junk food’ only without the junk,” Peatos’ crunchy curls and rings were developed to look and taste like legacy snack brands Cheetos and Funyuns but are made with all natural ingredients. The brand’s marketing strategy, which is focused on making direct comparisons between its products’ ingredient profiles and those of popular salty snack brands, appears to be resonating with consumers and industry gatekeepers. Three years since the brand’s debut, Peatos is carried in nearly 5,000 retail locations, including those of Kroger, Safeway and Costco, and the company recently closed a $7 million funding round that will be used to fuel additional growth.  In an interview included in this e

The familiar adage “plant a seed and watch it grow” is particularly apt for 88 Acres.  Launched in 2015, the Boston-based company produces a range of seed-centric products, including bars, granola, butters and dressings, all of which are free from the top eight food allergens. Focused on products made from whole food, nutrient dense ingredients, 88 Acres’ message of “making more from less” has resonated with consumers beyond the allergen-free community and gradually expanded distribution beyond its roots in the Northeast. Today, the brand is represented nationally in a range of natural and conventional retail chains, including Whole Foods, Target and Sprouts.  In an interview included in this episode, 88 Acres co-founder and CEO Nicole Ledoux spoke about the thoughtful process of scaling from a local to national brand, why she credits in-house production as a significant competitive advantage and how a successful Kickstarter campaign provided the foundation for the brand’s retail launch and successive fundrai

Carlton Fowler loves the occasional bottle of Miller High Life. But as the co-founder and managing partner of Goat Rodeo Capital, a venture capital firm focused on early stage investments in beverage alcohol, non-alcoholic drinks and cannabis-centric brands, his tastes are a bit more refined. Since its inception in May 2019, Goat Rodeo has invested in eight companies, including ready-to-mix cocktail maker DRNXSMYTH, canned wine brand Archer Roose and Sourced Craft Cocktails, a service that delivers made-to-order cocktails. Goat Rodeo is also an investor in cannabis ingredient supplier Vertosa and cold-pressed lemon water brand Lemon Perfect. The common thread among these brands? They represent concepts that have a unique consumer proposition or go-to-market strategy, according to Fowler. In an interview included in this episode, Fowler discussed why Goat Rodeo’s investment philosophy is rooted in his and partner James Pelligrini’s operational experience in the alcoholic beverage industry, as well as how he id

Paul Feig has a thing about martinis.  The award-winning director and producer behind comedy blockbusters “Bridesmaids,” “The Heat” and “Spy,” is especially particular about what type of gin goes into the cocktail (note, he says, that there’s no such thing as a “vodka martini”). After spending years searching for the perfect gin to blend in his evening libation, Feig was motivated to launch his own brand, Artingstall’s, which was introduced earlier this year. Years in the making, Feig has been intimately involved with the project, from the development of the spirit itself, to the brand’s custom decanter and label. Now, as he noted in an interview in this episode, comes the hard part. As part of an expansive conversation, Feig spoke about how he developed a passion for cocktail culture, how he balances running a gin brand with his current film and television work and his role in marketing and communication initiatives. He also discussed the similarities between pitching a movie to a studio and pitching Artings

Named as the fastest growing food company in America by Inc. Magazine, Outer Aisle, which markets cauliflower-based sandwich thins and pizza crusts, is marching toward its mission to revolutionize the bread industry. Launched in 2013, the brand generated $11 million in 2019 revenue and achieved a three-year growth rate of more than 5,000 percent, according to Inc. Magazine’s 2020 “Inc. 5000” list, an annual compilation of the fastest growing privately held companies in the U.S. In an interview included in this episode, company founder and CEO Jeanne David spoke about how she’s built Outer Aisle into one of the leading brands in the burgeoning segment of cauliflower-based bread substitutes and what motivated her to get back into the food industry after swearing she would never do so. She also discussed why she is a proponent of “fact-based selling,” how a commitment to using only whole food, nutrient-dense ingredients has helped differentiate Outer Aisle from its competitors, discussed the cost-benefit analysi