Taste Radio

A self-described “entrepreneurial junkie,” Lance Collins -- despite remarkable success in the beverage business -- is itching for his next fix. Collins, the creator of Fuze, Nos, BodyArmor and Core, is already quite wealthy, so why is he still chasing the juice (so to speak)? In an interview included in this episode of Taste Radio, Collins explained that he’s addicted to the next big idea and to see it succeed, believes that he has to run faster than anyone else. “My whole thing is, it’s not the big eat the small, it’s the fast eat the slow,” Collins said. “And we’re really fast in our decisions, and I think we make the right ones.” Listen to our full-length conversation with Collins in which he spoke about his amazing journey as an entrepreneur, which includes both staggering success and colossal failure (think $10 million losses), his approach to branding and innovation and why he aims to be “the pulse before the trend.” Also included in this episode: An interview with Jordan Silbert, who is the founder and

The notion that one might have to sacrifice some flavor when choosing healthier food options never entered Daphne Oz’s mind. An influential chef, New York Times-bestselling author, and Emmy Award-winning television host of ABC’s “The Chew,” Oz has for years sought to dispel the notion that healthy eating means depriving oneself of tasty food. “I’ve spent my career trying to make people understand that eating well, fueling your body, letting your body thrive on good food -- it should be delicious. It should not be a sacrifice; it should feel like an indulgence,” Oz said in an interview included in this episode of Taste Radio. That perspective was a big part of her motivation to invest in Pure Spoon, a maker of high pressure processed organic purees for babies and children. In our conversation, Oz, who also joined Pure Spoon as its Chief Innovation Officer, praised the brand and its products as representative of the fresh, flavorful and eminently healthy food that consumers will embrace given the opportunity to

Here’s a novel recipe: Start with equal parts of Amazon and Whole Foods. Add a dash of Costco. Blend and serve. What’s in front of you is a healthy serving of Thrive Market, and co-founder and co-CEO Nick Green wants everyone to have a plate. An e-commerce, membership-based retailer, Thrive Market was founded in 2015 with a mission “to make the world's highest quality natural and organic products affordable for every American family.” For an annual fee of $60, members get access a broad range of grocery items priced 30–50 percent below retail and shipped free. The model appears to be working: to date, Thrive has attracted over a half-million members with an average annual income of $70,000, according to Green, who joined us for an interview included in this episode of Taste Radio. As part of our conversation, Green spoke about Thrive’s rapid development and the convergence of trends that have made the platform attractive to investors, brands and consumers. He also explained that while social mission-driven bu

Will and Jaden Smith are global icons who’s popularity transcends both film and music and across multiple generations of fans. So why have they taken a cautious approach to promoting JUST Water, the sustainable water brand co-founded by the Smiths in 2015? “This was a brand that was missionized and born of a child’s care. We wanted to make sure that wasn’t something that was overshadowed by celebrity endorsement,” Will Smith said in a recent interview included in this episode of Taste Radio. As part of our conversation, Will and Jaden discussed how their roles as co-founders of JUST Water have evolved and how they’re strategically using their media platforms to support the development of the sustainable water brand. This episode also includes an Elevator Talk extravaganza, featuring elevator pitches from the founders of four upstart food and beverage brands -- Honey Mamma’s, Phit, Doctor D’s and Naughty Noah’s -- along with accompanying feedback from the hosts. This episode is presented by Ruby Rockets. Show

Over 200 times a year, Spartan hosts grueling, endurance-testing obstacle races that often leave its participants muddy, bloody and exhausted -- and they happily fork over hundreds of dollars for the privilege. The man behind this Spartan mask is Joe De Sena, a former Wall Street trader and extreme athlete who launched the company in 2007 after deciding he needed to start his own competition in order to satisfy his fitness goals. With over one million annual participants, Spartan has grown beyond the races themselves and into a platform brand that encompasses a lifestyle, philosophy and training and nutrition program, an evolution that feeds into De Sena’s overriding mission. “If I want to change 100 million lives, I’ve got to change lives of people that don’t do the races, that are sitting on the couch but somehow get our message,” he said. In an interview included in this episode of Taste Radio, we spoke with De Sena about Spartan’s origins, its emergence and rapid growth and how it has cultivated meaningfu

In the decades since its introduction in 1935, Jägermeister has earned a reputation as an iconic staple of boozy nights out and hard partying. So why is the German liqueur brand now embracing a softer side of its heritage and history? In an interview included in this episode of Taste Radio, Jeff Popkin, the CEO of Mast-Jägermeister U.S., explained why the brand, while still wildly popular as a shot, is attempting to win over new consumers, broaden its appeal and, ultimately, generate new sales by reframing itself as a high-quality liqueur that can be enjoyed in a variety of occasions. Popkin, who’s been at the forefront of several emerging non-alcoholic beverage trends as an executive with Red Bull and Vita Coco, is leading a careful effort to maintain Jägermeister’s valuable core identity during the repositioning. “If there’s a party, Jägermeister is there in the U.S. today -- no question about that,” he said. “There’s no white knuckles to get the story out there and change it. It’s all going to happen withi

Ryan Caldbeck has two words for brands planning to raise capital in 2018: be careful. With billions of dollars in play in the red-hot CPG space, Caldbeck, the co-founder and CEO of funding platform CircleUp, is advising brands to take extra caution when vetting potential investment partners. He believes that while funding opportunities for food and beverage companies are the most abundant since launching the firm in 2013, he’s concerned about the lack of a strategic component in the money that is currently flowing in from large private equity firms and tech-focused venture capital firms. “They will pay close to zero attention from the $2 billion fund that just invested $10 million; they won’t know their name,” Caldbeck said of some large investors. “Now you’ve partnered with someone that’s not going to give you the support beyond capital.” In an interview included in this episode of Taste Radio, Caldbeck noted that “the tailwinds and the structural dynamics for early-stage consumer companies -- call it $1-$15

Mike Lee once helped organize a multi-course tasting dinner on a New York City subway car -- while it was in transit. As much as the encounter taught him about operational efficiency (i.e. service in 43 minutes flat, don’t get arrested) Lee, the founder of food incubation and product development firms Alpha Food Labs and Future Market, absorbed the value of creating experiential moments. “A lot of the stuff we’re doing today -- consulting with big food companies -- is not arguably doing dinners like we used to,” he said in an interview included in this episode of Taste Radio. “[But] I think that sense of thinking of the experience holistically, has definitely influenced how we market and engineer products.” A former executive with Chobani’s Innovation & New Ventures unit, Lee launched Alpha Food Labs and Future Market with the goal of understanding and executing upon a food system that is expected to look dramatically different in the decades to come. In a wide-ranging interview, Lee discussed how persona

VMG has invested in some of the hottest food and beverage brands in recent years, including Justin’s, Kind, Humm Kombucha, Vega, Spindrift and Pirate’s Booty, and the private equity firm isn’t done -- not by a long shot. The San Francisco-based company last year closed its fourth fund, giving it $550 million to spend on promising CPG companies. In an interview included in this episode of Taste Radio, VMG Managing Director Wayne Wu spoke about the firm’s funding philosophy, including why it’s fundamentally opposed to “macro-trend” investing and how the team works with brands at various stages of development to drive scale and market value. “Ultimately we’re a part of a community and an ecosystem, we want to help drive that forward,” Wu said. “‘How can we further build community and drive thought leadership within the space?’ and from that it leads to investments.” This episode also includes an interview with Lisa Curtis, the founder and CEO of Kuli Kuli, a brand based around the nutrient-dense leafy green mori

When it comes to trade shows, Rhythm Superfoods CEO Scott Jensen isn’t a fan of expensive hotels and opulent dinners; he’d rather double up with co-workers and eat affordably. It’s not that he doesn’t appreciate a little luxury. Rather, Jensen, a successful entrepreneur whose nearly 30 years in the food business include co-founding gourmet barbeque sauce brand Stubb’s, believes that frugality is a critical element of success, particularly for growing companies. In an interview included in this episode of Taste Radio, Jensen noted: “From the Stubb’s days to now, I always had a great respect for the people that were writing checks. There’s always a finite amount of money that you’re going to have to use for getting on the shelf, lifting your product up. You have to have that cash for that. If you’re constantly having to raise more and more capital, then the dilution happens [and] reduces the value for the people there that are working every day.” Listen to our full-length interview with Jensen, including his ta

Sheryl O’Loughlin is ready for a change. It’s not that O'Loughlin, the CEO of adaptogenic beverage brand REBBL, doesn’t love her current job; since joining the company in 2015, she’s embraced the role, the company and its passionate commitment to social responsibility. Rather, she believes that a business’ ability to constantly evolve and to take a progressive approach to the times at hand can ultimately spell the difference between success or failure. In an interview included in this episode of Taste Radio, O'Loughlin noted, “it’s really a matter of us thinking about the market, or even our companies as a constant experimentation to see what works and what doesn’t work versus thinking about it as this is the decision we’ve made and we’re done.” Listen to our full-length conversation with O'Loughlin, in which she spoke about the trials and tribulations of leading fast-growing companies, the urgency of supporting equality in the workplace, why she believes that successful business relationships are built on em

Beyond Meat’s first attempt at its signature product, a plant-based burger, while hailed as innovative and groundbreaking, had a big problem: it just didn’t taste very good. Perhaps folks along the coasts would be willing to sacrifice some flavor for a vegan option, but founder and CEO Ethan Brown knew that to win over mainstream American consumers, Beyond Meat, which makes a variety of plant-based meat products, had to nail the taste, texture and experience of eating beef. The company has since made significant strides toward that goal, but the focus remains on “continually getting better.” “Let’s be the group of people on Earth that understand meat better than anyone else -- and I mean better than anyone else,” Brown said in a recent interview included in this episode of Taste Radio. “And let’s go about rebuilding it. And that’s what we do.” Listen to our full conversation with Brown, in which he delves into the perils of falling in love with technology, why he keeps posters with negative comments about Bey

Josh Tetrick has some big ideas. Like “revolutionize the food industry” big. The founder and CEO of JUST (formerly Hampton Creek), Tetrick is at the helm of a company whose stated mission is to “help create a food system where everyone can eat food that nourishes their bodies and nourishes the planet.” Known for its vegan mayo and cookie dough, JUST merges biotechnology and plant-based ingredients to create environmentally friendly and healthier foods. The company recently introduced a vegan scrambled egg product and is currently developing lab-grown beef, chicken and fish. As Tetrick explained in an interview included in this episode of Taste Radio: “The tools of the current food system... they’ve gotten us here, but I don’t think they’re sufficient to get us where we need to go tomorrow. So the question is, ‘how do we find these new tools?’” His answer? A legion of computational biologists, $220 million in venture funding, and an irrepressible ambition to forge the future of food, for starters. As part of a

Ask most folks in the food and beverage business how the industry has evolved over the past decade and you’ll likely hear the terms “natural, organic, and better-for-you” to name a few. But long before companies embraced the health and wellness fervor that permeates every aspect of the industry today, D'Artagnan Foods co-founder and CEO Ariane Daguin was paving a path for better food. Born into a French restaurateur and food dynasty, Ariane is often recognized as one of the pioneers of organic, free-range chicken in the U.S. and since its founding 30 years ago, D’Artagnan has been committed to sourcing free-range, natural production and sustainable, humane farming practices from small farms and ranches. Despite the industry's overarching tilt toward healthier food production, Daguin is adamant that “it’s much more important to have good food, good tasting food, than food good for you.” In an interview included in this episode of Taste Radio, she noted that for her customers, the priority is “to give them plea

Tyler Merrick is attempting to save the world, one pack of gum at a time. A serial entrepreneur, Merrick is the founder and CEO of Project 7, a premium gum, mint and candy brand built around a core social mission. Launched in 2009, the company donates a portion from each purchase to support seven areas of need in the U.S. and across the globe, including hunger, homelessness, clean water, and anti-bullying initiatives. Merrick initially envisioned Project 7 as a “Newman’s Own 2.0” brand for commodity goods, including bottle water, coffee and snacks, each aligned with tangible giveback. In an interview included in this episode of Taste Radio, he explained that the bold concept ultimately missed the mark and, in his words, became “the most expensive cause marketing campaign in America.” The lessons from its failure, however, provided key insights for Project 7’s rebirth and repositioning. “After time, we found out that there wasn’t anything special about the products," he said. "It hurt a lot to learn those hard

Sean Lovett had a serious Coke habit -- until he found kombucha. That change had been long in the making. Like many other consumers, Lovett remained a loyal Coke drinker for years, despite creeping concerns about its high sugar and calorie count. Seeking a soda alternative with a healthy halo, he took his first sip of kombucha nearly a decade ago and has never looked back. It was an experience that launched a mission: create a brand that could serve as “the Coke of the kombucha world.” In 2010 Lovett founded Revive Kombucha, a Sonoma-based company whose focus is to “sustainably produce the best tasting kombucha you’ve ever had.” Leading with approachable flavors aimed at mainstream consumers, Revive is primarily sold along the West Coast and is also distributed in metro New York; the brand is sold nationally at Trader Joe’s. It might not yet be Coke, but Lovett believes he’s getting closer to his vision. In a wide-ranging interview included in this episode of Taste Radio, he explained Revive’s value as a “kom

A super-premium ice cream brand that got its start slinging sweet treats out of a repurposed, beat-up postal van, Coolhaus is changing the perception of frozen pints, one scoop at a time. Known for its off-beat style and inventive, indulgent flavors -- think Fried Chicken & Waffles and Balsamic Fig -- Coolhaus is certainly not your father’s ice cream. But it’s not for him. Lauded by food critics and adored by celebrities and social influencers who’ve championed the Los Angeles-based brand since its 2009 launch, co-founder and CEO Natasha Case sees Coolhaus as "the signature millennial ice cream brand." In an interview included in this week’s episode of Taste Radio, Case explained the her belief that Coolhaus, which is represented at thousands of grocery retailers across the U.S. and is sold at company-owned stores and food trucks in Southern California, New York City, and Dallas, has made its mark by positioning the brand as a “point of view and a culture.” “The ice cream is our outlet,” she said. “The ic

Cold brew won’t save the world. Just ask Chris Campbell. The co-founder and CEO of Chameleon Cold-Brew, Campbell is well aware of cold brew’s vaunted status as one of the hottest trends in food and beverage. He’s also extremely proud of Chameleon’s commitment to quality, its devoted consumer base and its leadership position within the space, all of which were key elements to its recent acquisition by Nestlé. Yet, in a conversation included in this episode of Taste Radio, Campbell stressed that a healthy sense of humility has helped steer the ship and been critical to the company’s success. “There’s nothing being sold or developed here that is necessary for life,” Campbell said. “We’re all going to be fine without it. These are all things that are additive to our lives. [We keep] that in perspective: what we do is we sell coffee, deliver a little smile for the moment in the day. And that kind of humility has been incredibly helpful for us, and it’s pervasive in our company.” But, Chris, what about beer? Isn’t

Everyone’s heard “15 minutes could save you 15 percent or more in car insurance.” Well folks, we don’t know much about the business of insuring your 2009 Honda Accord, but we can tell you that taking 15 minutes to listen to this special edition of Taste Radio could be a game-changer for you and your company. Culled from 50 episodes published over this past year, Taste Radio’s Best of 2017 features a select collection of quips and quotes from interviews with some of the brightest minds in the food and beverage industry. In television they might call it a “clip show,” but accompanied by commentary from Taste Radio hosts, it’s a can’t-miss episode comprised of the most indispensable advice on business strategy, team building, branding, marketing, data and innovation we’ve heard all year.

You don’t have to be a rocket scientist to break into the food and beverage business… but it doesn’t hurt. Just ask Kurt Seidensticker. A former NASA aerospace engineer, Seidensticker is the founder and CEO of Vital Proteins, a fast-growing brand immersed in a hot trend: ingestible collagen. An avid runner who was drawn to the recovery benefits of collagen, his path from space shuttles to grocery store aisles was two decades in the making, bisected by a successful career as a digital strategy consultant. Seidensticker joined us for an interview included in this episode of Taste Radio and explained how lessons from his experience at NASA provided a critical conduit to his work building e-commerce platforms for Fortune 500 companies and investment banks. His expertise in e-commerce in turn laid the groundwork for the launch of Vital Proteins, which began as a direct-to-consumer brand. “I recognized early on… that e-commerce was a really viable solution to build a brand around before you went into retail stores,