Taste Radio

These days, keeping it simple is one way to be different. At a time when brands are packing their products with processed ingredients and novel sweeteners, some companies are taking a stripped down approach… and getting noticed. This episode, which features an interview with Stephanie McGregor, a veteran food and beverage executive and founder of plant-based drink brand Ringa, explores that dynamic. Show notes: 0:25: Mussel-ed Out. RSVP & See You In S.B. Real Corn Flakes. Live Slice. Miso & Pita. Kartik FTW. – Ray shares some important advice about dining out based on recent experience. Our Miami meetup is 10 days away – we’d appreciate it if you register for the event. The ECB folks snack on some premium simple cereal and talk about how consumers may perceive it versus competing products. They also chat about a couple soda brand revamps – including that of a classic brand now marketed as “healthy” – snack on extra crispy pita chips, and highlight a miso-infused tomato sauce and a brand called “DryWat

H&H Bagels is a New York City institution. Jay Rushin wants to make it an American staple. Founded in 1972, H&H had long been admired as the place to get a quintessential New York City bagel. For decades, locals and tourists would line up at H&H’s storefronts to get their hands on the fresh, chewy bagels immortalized on popular television shows “Seinfeld” and “Sex and The City.”  But in 2012, after 40 years in business, H&H was on the brink of vanishing. Its original owners, accused of mismanagement and violating labor laws, had filed for bankruptcy in 2011. Three years later, Jay, a former Wall Street executive, acquired H&H’s name and assets, including the last remaining location on the upper east side of Manhattan. Jay’s vision was to restore H&H to its former prominence by opening new locations in New York City and introducing a franchise model that would bring the brand to cities across the U.S. H&H now operates a thriving online business as well as seven stores in New York an

Before the sun set on a final Winter Fancy Food Show, the event cast a light on a swath of emerging, innovative and better-for-you brands. The hosts highlight a few of their favorite products exhibited at the show, and how package design, ingredients, form factor and taste helped them to stand out. Show notes: 0:25: A First! Shifting Cities. Miami Meetup. The Worst Cup. So Many Fancy Brands. What’s Trending? – Ray and John are in WCB, which means Mike is all alone in Newton. Everyone is excited about a perennial trade show’s return to its roots. Miami is the team’s next stop – and everyone is invited to stop by. Ray pulls an anti-’Elf’ before he and John dish on some of the most notable brands they encountered at the 2025 Winter Fancy Food Show, including canned lattes, NA cocktails, poppadom-inspired snacks, lentil-based dips, boiled peanuts, single-serve ethnic meals and fruit leather. The hosts also highlight BevNET/NOSH’s 2025 Trend Forecast and wonder why Ray can’t say “insider.” Brands in this episode:

When Amanda Thomson launched Noughty Wines, a pioneering brand of dealcoholized wines, in 2019, she was, in essence, flying blind.  There was no non–alcoholic wine category to speak of, little in the way of market research and certainly no blueprint on how to build the type of company that she envisioned.  But Amanda, a former BBC journalist and broadcaster, did have a gut feeling. There were, she believed, millions of people like her who sought high-quality wines made without alcohol. It turns out that she was right. Six years after Noughty’s debut, non-alcoholic wine has emerged as a mainstream concept, and is commonly seen in drink menus at restaurants and bars as well as in grocery and liquor stores across the U.S. In the following interview, Amanda talks about how she charted an unknown path for non-alcoholic wines, why creating “absolute trust” in the purity of Noughty wine is key to the brand’s resonance with consumers, and why she advises early-stage founders to think about what they want to achieve w

What lessons can we extract from the acquisition of Simple Mills and majority sale of Spindrift, valued at nearly $1.5 billion combined? The hosts talk about what these better-for-you brands did right and what made them attractive to strategic companies and investors. We also sit down with Marcin Malyszko and Amit Singh, the co-founders of Mission Cocktails, a purpose-driven brand of premium ready-to-serve bottled cocktails. Show notes: 0:25: Las Diego. Big(ish) Food Was Listening. Neighbor’s Big Pay Day. Hopped Up. Imposters, Deer & Bears. – John and Ray are heading west. Are you as well? Let them know. Nearly a year after Ray’s rant, Simple Mills got its flowers. So did Spindrift, but we still don’t have a vending machine. We’re happy that hop-infused water is finally getting its due (at least from the New York Times), but less pleased with an oddly-named brand of non-alcoholic spirits. John highlights an animal-themed water, and Mike does the same, but for a ginger beer, before Jacqui praises purple s

One of PJ Monte’s early sales pitches startled a woman so much that she clutched her purse. A few weeks later, PJ’s tomato sauce was on the shelves of her husband’s influential grocery store. It’s one of dozens of stories that PJ, a streetwise, fedora-wearing entrepreneur, has about the development of Monte’s Fine Foods, makers of premium, clean label pasta and sauces. Monte’s launched in 2020 and is an homage to PJ’s family, which has a long history in the restaurant and hospitality industries. A former clothing designer, PJ shifted his focus to food five years ago and began selling jars of homemade sauce out of the trunk of his car. Today, the brand markets a trio of tomato sauces that are produced in small batches and made with carefully sourced ingredients. Monte’s also sells bagged buchi and rolotini dry pasta. The brand is carried in over 1,000 retail stores across the U.S., including Target, ShopRite, Fairway and Erewhon, and is planning to expand its presence in several other chains later this year.

Is booze so bad that it should come with a warning label? The U.S. Surgeon General thinks so and has advised Congress to act.  What, if any, impact would potential legislation have? The hosts discuss. This episode also features an interview with Julie Cielo, the founder of pioneering non-alcoholic cocktail brand Ferm Fatale, who talks about the successes, missteps and eventual closure of her company. Show notes: 0:25: Marina Mike. Damp Jacqui. Vegas Craven. Aisle Ray. VIPers. Dunkin’ Pits. Bad Booze. Bull Blood. – Ray thought John was doing Dry January, but it’s another Craven (and Jacqui, sort of) that’s off the sauce. Did we see Mike surf in MDR? You may see John and Ray in Las Vegas and San Diego in a few days. Just as Ray will never sit in a middle seat, Patagonia Provisions never misses. Which of us had dreams of launching a better-for-you soda brand in college? The answer is in our newsletter. Does the world need a Boston cream donut-scented conditioner or orange soda shampoo? Target and Walmart buyers

Bo Jackson, the multi-hyphenate sports icon and one of a handful of athletes to play both professional football and baseball, is tackling perhaps his biggest challenge yet – the beverage industry. Bo is the creator of Bo3.0, a brand of zero-sugar hydration powders formulated with ingredients that are designed to support joint, heart and immunity health. Launched in February 2024, the brand comes in three flavors and is sold direct-to-consumer via the Bo3.0 website and Amazon. In this episode, Bo and Larry Wert, the CEO of Jackson & Partners, talk about the creation and positioning of Bo3.0, how it fits into Bo’s perspective on nutrition and extends his presence in CPG, and the one reason he wouldn’t want consumers to buy the powders. Show notes: 0:25: Interview: Bo Jackson, Creator, Bo3.0 & Larry Wert, CEO, Jackson & Partners – BevNET senior reporter Brad Avery speaks with Bo and Larry at BevNET Live Winter 2024, where the former L.A. Raiders running back and Kansas City Royals outfielder talks ab

What can the past inform us about the future? As we enter a new year, this special edition of the podcast revisits three headlines from 2024 that generated inspired discussion among Taste Radio’s hosts and may hint at things to come for the food and beverage industry. Show notes: 0:29: PepsiCo Buys Siete – We begin with one of the most celebrated deals of the year, PepsiCo’s $1.2 billion acquisition of modern Mexican-American food brand Siete. In this clip, pulled from an episode published on October 3, the hosts discuss Siete’s rise in the context of emerging food and beverage trends and how investors and strategic companies evaluate better-for-you brands. 6:59: The Launch of Lunchly – Does the world need a new Lunchables? In September, a trio of high-profile influencers – YouTube sensation Mr. Beast, along with PRIME co-founders Logan Paul and KSI – debuted Lunchly, a brand that is similar to Lunchables’ food and format but positioned as a better-for-you alternative. In an episode published on September 2

In this special edition of the podcast, we feature highlights from interviews with seven innovators, leaders and disruptors who joined us on the show during the second half of 2024. Our guests include Ben Goodwin and David Lester, the co-founders of Olipop; Poorvi Patodia, the founder and CEO of Biena; Charles Coristine, the CEO of LesserEvil; Peter Rahal, the co-founder of RXBAR & David; Olivia Ferdi, the co-Founder of Trip; and Justin Rosenberg, the founder and CEO of Honeygrow. Show notes: 0:32: Interview: Ben Goodwin & David Lester, Co-Founders, Olipop – Let’s kick things off with Ben Goodwin and David Lester, the co-founders of leading better-for-you soda brand Olipop, In this clip, pulled from an episode published on August 20, Ben and David talk about why marketing doesn’t lean heavily into the products’ functionality. They also explain why its mission and economic outcome “will forever be entwined” and why hiring talented leaders at the strategic level is “beyond critical.” 11:44: Interview:

We’re not prognosticators. But we are a hopeful bunch. With a new year on the horizon, the hosts share five (actually, six) wishes for the food and beverage industry in 2025. Swift progress is unexpected, but these are reasonably achievable goals. Show notes: 0:25: Upstarts, Assemble! Cann Do. Deal Us In. More NA, Please. Outrageous = 1.7%. – Ray wonders if the team should consider living bi-coastal before encouraging more collaborations between emerging brands. John opines on the huge opportunity for cannabis-based brands and stirs the pot on M&A and nascent categories. Mike calls for material change in the availability of institutional capital, and Ray (once again) hops on his soap box about artificial ingredients. John touts a “perfect” cocktail, while Mike plinks and pops. Brands in this episode: Fly By Jing, Daily Crunch, Little Sesame, Fishwife, Lundberg, Graza, Aura Bora, Rind, Ghost, C4, French Squirrel, Tanqueray, Guinness, Plink, Happy Pop, Hoste

For a brand with a diminutive name, Small Town Cultures has big ambitions. Based in upstate New York, Small Town Cultures was founded by entrepreneur Cori Deans in 2017. The company uses regional ingredients to make fermented foods that contain no vinegar nor added sugar. Packaged in clear glass jars with minimalist labels designed to showcase the vegetables’ natural color and crispness, Small Town Cultures sells a variety of probiotic-rich products, including its Red Onions, Turmeric Kimchi and Traditional Sauerkraut. The brand is distributed nationally at a variety of natural, conventional and independent retail chains, including Whole Foods, Price Chopper, Earth Fare and Central Market. Cori, who created the brand after struggling with a personal illness and later realizing the health benefits of fermented foods, has sought to build Small Town Cultures as a company that can expand the appeal and accessibility of gut-healthy products among consumers across the country. In this episode, Cori discusses how he

We also speak with Steffin Oghene and Tony Salles, the vice president and third-generation master distiller, respectively, of awarded tequila brand El Tequileño along with Davide Segat, the bars manager at the city’s NoMad Hotel, for a conversation about the creation of a limited-edition tequila, the Side Hustle Select Barrel Double Añejo.   Show notes: 0:25: So Dark. Timing & Negotiations. Best Of. Tokyo Twinkies. AM Greek Cocktails. – Ray is a hot mess, but it’s fine because Donnie Darko and Denis Villeneuve films have entered the chat. John describes Coke and Pepsi’s BFY soda plans as “a story we’ve seen before” and compares the prebiotic pop category to the early days of energy drinks in the U.S. Mike draws an analogy between tech and beverages, Jacqui wonders about the timing of Coke and Pepsi’s plans and Ray notes the former’s strategy of focusing on its legacy brands as opposed to buying new ones. The hosts also encourage listeners to revisit content from BevNET and NOSH’s winter events before wolf

Being “basic” has long been a theme of Trey Kennedy’s popular standup routine and sketch comedy. He recently introduced the perfect pairing for his humor, Basic Cellars. An Instagram sensation with over three million followers, Trey debuted Basic Cellars in October.  Created in partnership with premium wine producer In Good Taste, the brand is designed to appeal to modern consumers who love wine, but are often put off by complicated and confusing verbiage. Basic Cellars sells two wines, a California Pinot Noir and an Italian white, that come in single-serve 187 mL glass bottles. Marketed as “wine for people who don’t take themselves too seriously,” Basic Cellars is sold online in eight-packs for $60. The brand is gradually making its way into brick-and-mortar stores, according to Trey, who recently joined us for an interview. As part of our conversation, Trey talks about how Basic Cellars melds his passion for comedy and wine, how the brand presents itself as a both an accessible and premium option, how its c

The grind is real. And fun as heck. Exhausted, but buoyant, the hosts recap NOSH and BevNET’s just-concluded winter events and specifically highlight the three pitch slam competitions and how each respective winner successfully communicated the traction and potential for their brands. Show notes: 0:25: Bowels & Beer. The Squish Wins. Viviana Approves. R Roll. Swag & Walnuts. NA FTW. Ask Away. – In the Taste Radio studio at the Marina Del Rey Marriott, the hosts chat about NOSH Live Pitch Slam winner Mochi Love and how differentiation made difference in the competition. They also talk about soju-based RTD cocktail brand Yoju, which won BevNET’s Live’s Cocktail Showdown, as well as Good Beverage Co, a pouch-packaged cocktail brand that also wowed judges. John and Jacqui praised New Beverage Showdown winner Recoup, before Ray and Mike highlighted a few other founders and brands that impressed them at BevNET Live. Mike praised service supplier presentations at NOSH Live, including Bay State Milling and t

How do you simultaneously operate one of the world's most awarded bars and a local drink hangout in London? If you're Monica Berg, you serve every customer with the same level of respect, passion and enthusiasm.  An award-winning mixologist celebrated for her distinctive and innovative approach to cocktails, Monica is one of the world’s most respected figures in the business of spirits and hospitality. She is the co-owner of Tayēr + Elementary in London, a dual-concept drinking establishment which in October was named the fourth-best bar in the world by international awards program The 50 Best. Monica is also the co-founder of MUYU, a brand of sophisticated and modern liqueurs infused with aromatic essences from plants, flowers and fruits and developed in partnership with Netherlands-based De Kuyper Royal Distillers.  In this episode, Monica talks about how her background in bartending and hospitality shaped the creation and vision for Tayer & Elementary. She also shares her perspective on flavor trends a

When in Los Angeles, you know the hosts are making an Erewhon run. As they sift through bags of new, innovative and unusual beverages and snacks purchased at the high-end retailer, the hosts discuss Erewhon’s reputation as a launching pad for emerging brands. We also sit down with Nicola Hart and Leon Pullin of Agua De Madre, a London-based brand of water kefir and other functional beverages. Show notes: 0:25: Marina Del Ray. We Drank Pizza Wine. Next Stop… Walmart? Protein Everything. – As the hosts settle into the Taste Radio studio at NOSH Live Winter 2024, Ray releases a bit of frustration before John de-waxes and uncorks Pizza Hut’s infamous tomato wine, of which everyone has a splash. John spreads spicy dried mango, several functional drinks and a few protein-infused snacks across the podcasting table, and while the hosts sample, they discuss the scalability of innovative concepts and whether premium sweet treats need functional ingredients. 32:27: Interview: Nicola Hart, Founder & Leon Pullin, Mana

Six years after Justin Rosenberg opened the first location of Honeygrow, the fast-casual restaurant chain was at a crossroads. Its growth strategy, he says, was “too entrepreneurial.” Founded in 2012, Honeygrow, which is short for “honest food, grown locally,” sells stir-fry meals, salads and desserts made with fresh and better-for-you ingredients. The Philadelphia-based company currently operates over 50 restaurants in seven states with plans to open several more in the coming months. While Honeygrow is in the midst of an ambitious expansion plan, Justin, who has raised $80 million in equity financing since its inception, is attuned to the challenges he faced six years after the restaurant’s debut. At that time, the company had veered away from the brand elements that made Honeygrow special in the eyes of its customers in favor of an approach that, in hindsight, was overly focused on opening new locations.  In this episode, Justin talks about his initial vision for Honeygrow, what he learned from taking a ha

Days away from BevNET’s winter events in Marina Del Rey, the hosts discuss the legal battle between lifestyle fitness brands Prime and Mas+ by Messi and why it may help one company more than the other, regardless of the outcome. They also sample a big brand’s take on an ethnic classic and explain their love/hate relationship with an emerging brand. Show notes: 0:25: When Ray’s Away… So Many Meetings, Plenty Of Time. Ignore The Script. Blow Up The Box. – With Ray OOO, Mike takes the reins and does a decent job as the primary host ;) The team highlights new opportunities for BevNET/NOSH Live attendees, including retail buyer and investor meetings and how simple interactions at the events can lead to positive and significant outcomes. They also talk about Prime/Mas+ lawsuits and the distractions they are causing for both brands, a nut brand with an unforgettable name, how Lex Bakes and Cedar’s are driving Craven crazy (in different ways), and a new NA cocktail that is roundly praised. Brands in this episode: Pri

“Walked out this morning, I don't believe what I saw. Hundred billion bottles washed up on the shore.” Those lyrics from the hit song “Message In A Bottle” by The Police probably touched a nerve with Josh White. The young British DJ had become increasingly dismayed by the sight of throngs of single-serve plastic water bottles appearing on exotic beaches.  As he considered the problem, one solution came to the forefront: aluminum. Josh is the co-founder and CEO of Cano Water, a trailblazing water company based in the U.K. Launched in 2014, it was one of the first brands to sell water in metal cans, which the company presents as a more sustainable option than plastic containers. Leading with the tagline “Don’t bottle it.” Cano Water is distributed throughout Europe and is aligned with several well-known British retailers and investors, including Sainsbury and Ricky Gervais. Cano Water is in the midst of new distribution in Southern California, where the brand is partnered with beverage incubator L.A. Libations.