Taste Radio

When patented innovation meets addressable opportunity, the outcome is often positive. It’s one of the reasons that Beckon co-founders Gwen Burlingame and Katy Flannery launched their brand of lactose-free ice cream, and why they continue to see a long runway for growth.  Initially entering stores in 2015 under the name “Minus the Moo,” Beckon products are made via a proprietary process using a base of six ingredients including fresh milk and cream, and contain no gums, stabilizers or artificial ingredients. Promoted as “unbelievably delicious and surprisingly lactose-free,” the ice cream is sold in a variety of flavors and formats, including pints, quarts and a recently launched line of snack cups. Beckon is positioned to reach the 25% of Americans -- and growing -- who are lactose-intolerant, a percentage that is three-times that of the gluten-intolerant population, according to the company.   Available nationally at Whole Foods and Sprouts, Beckon is now making in-roads at conventional grocery store chains and preparing for a significant distribution expansion in 2022. While its current road map looks bright, the company has had to navigate a variety of challenges to get to this point, including executing a complex rebrand and dealing with the sustained lack of investment in female-owned CPG brands.  In an interview featured in this episode, Burlingame and Flannery discussed those pain points, the brand’s origins and how they identified and sought to meet the needs of an underserved lactose-free community. They also explained why respect and humility were keys to a successful brand revamp and why the entrepreneurs are encouraging industry professionals to get mad when presented with a shocking statistic. Show notes: 0:39: Interview: Gwen Burlingame and Katy Flannery, Co-Founders, Beckon Ice Cream -- After a brief chat about similar sounding words and names (including those of actors Christian Bale and Kristen Bell), Flannery explained to Taste Radio editor Ray Latif why her former job will also be her toughest and Burlingame spoke about why they operate “beginning with the end in mind.” The founders also recounted their days selling Beckon at local farmers markets and what they learned from early customers of the brand, their methodical retail strategy and the evolution of their pitch to buyers and how Burlingame convinced Flannery that Beckon needed a major rebrand. Later, they expressed their frustration about the decades-long problem of female-owned businesses being undercapitalized and why vendor and retail programs that support female-led companies are sometimes less accessible than they seem. Brands in this episode: Beckon Ice Cream, Ben & Jerry’s

As we gear up for BevNET Live and NOSH Live, Taste Radio hosts Ray Latif, John Craven, Jacqui Brugliera and Mike Schneider discussed one of the biggest deals in beverage history and what it might mean for future entrepreneurial drink brands, how a David rose up against a Goliath and notable products to cross our desks over the past week, including those of a particular fast “flying”brand.  This episode also features an interview with Kyle Peters, who recently made the gut-wrenching decision to shut down his high protein ice cream brand, Carter and Oak. Peters explained how he came to a crossroads, one in which he saw no option other than to shut down the business, and offered advice on how entrepreneurs can gird themselves for the ever-present challenges of operating a food or beverage company. Show notes: 0:55: Billions Do A ‘Body’ Good. Dew The Wrong Thing. Dumplings And Waffles Make Us Happy. -- The hosts chatted about the industry’s excitement for BevNET Live, NOSH Live and Brewbound Live, as well as the news of Coke’s $5.6 billion acquisition of sport drink brand BodyArmor and Rise Brewing Co.’s big win in its trademark battle with PepsiCo. They also spoke about a top retail executive joining the agenda for NOSH Live and sampling opportunities for brands attending the event, Fly By Jing’s move into the frozen aisle and new canned coffee, RTD cocktails and indulgent desserts. 31:01: Kyle Peters, Founder, Carter & Oak --  Peters joined Taste Radio editor Ray Latif for a conversation about why he closed the doors on Carter & Oak, which had been positioned as a better-for-you, high-protein ice cream brand made with no added sugar. Peters spoke about the company’s pandemic-induced pivot, and why, despite strides in the retail and distribution of its products over the past year, he determined Carter & Oak could not survive. He also urged entrepreneurs to focus on improving their margins, why aggressive patience is a virtue and why he’s comfortable with saying “failure.”  Brands in this episode: BodyArmor, Rise Brewing Co., Mtn Dew, Harmless Harvest, Honey Mama’s, YumEarth, Nature’s Bakery, TRUFF, Fly By Jing, Omsom, Ramona, Yes You Can, Russian Standard, Vital Sign, Novo Brazil, La Di Da, Biotic, Eastern Standard Provisions, Juneshine, Carter & Oak

During our conversation with Erewhon chief growth officer Kabir Jain, he mentioned that some of the retailer’s customers, inspired by its vast and unique selection of natural and organic products, will spend as long as 45 minutes exploring a single aisle. Stimulating product discovery is a point of pride for the upscale grocer, whose focus on offering the most innovative, better-for-you and unique brands has made it one of the most popular destinations for natural-centric brands and consumers alike.  Through its seven stores across Los Angeles county, Erewhon attracts legions of health-centric customers who are drawn to the thousands of trendy, local and sustainable products that line its shelves. The retailer’s in-store cafes, stocked with fresh and nutritious prepared foods, are also a major draw for Erewhon’s customers, who represent a cross-section of L.A.’s celebrity scene, wellness culture and bohemian community. In this episode, Jain pulled back the curtain on Erewhon’s business strategy, including its emphasis on being first when it comes to carrying new and unique concepts, how the retailer defines innovation and why he describes brand selection as both “an art and science.” He also discussed the throughline for fast-growing food and beverage categories, the prototypical Erewhon customer and its unique membership program and how the chain is supporting brands with highly actionable sales data. Show notes: 0:41: Interview: Kabir Jain, Chief Growth Officer, Erewhon -- Jain discussed a couple of his favorite brands with Taste Radio editor Ray Latif before sharing his work experience and the key priorities in his role as Erewhon’s chief growth officer. He also explains why the retailer aims to be “first” in everything it does, how Erewhon’s emphasis on discovery fuels its product selection and menu planning for its cafes and how the company evaluates ingredient, diet and packaging trends. Later, Jain spoke about the critical importance of keeping Erewhon’s customers base engaged and motivated to visit its stores, the reasons that the company will say “yes” to some brands and “no” to others, the retailer’s innovative “Dashboard” brand management platform and how e-commerce and new store planning fit into Erewhon’s future.     Brands in this episode: Deux, Tia Lupita, Ferm Fatale

Between filming an upcoming HBO mini-series and overseeing the launch of his new CPG brand, Patrick Schwarzenegger has a lot on his mind. Fortunately for him, the brand’s products are designed to support and enhance brain function. A film actor and active investor in several high-profile brands including Super Coffee, NUGGS and Blaze Pizza, Schwarzenegger recently added the title of entrepreneur to his resume as the co-founder and CEO of MOSH, which promotes itself as “The Brain Brand.”  Co-developed with his mother Maria Shriver, who is the founder of non-profit advocacy group Women’s Alzheimer’s Movement, MOSH was envisioned as a platform brand of food and beverages designed to support long-term brain health. The company launched in September with a line of protein bars sold direct-to-consumer and formulated with ingredients that are said to have brain-boosting function, including lion’s mane, ashwagandha and omega-3s. In a remarkable debut, MOSH sold out of its entire inventory -- which was expected to last until January -- in less than one week. The experience left Schwarzenegger astonished, exasperated and empathetic to many of the early-stage entrepreneurs he has advised over the years as a co-host of BevNET & NOSH’s Elevator Talk series. As part of an interview featured in this episode, Schwarzenegger opened up about his experience as a first-time entrepreneur, how he’s managing an extremely busy work schedule and why MOSH broke every traditional rule for developing and launching a CPG brand. He also discussed his investment philosophy, the value of company management when making funding decisions and the content tool that he described as a gamechanger for sourcing partners, suppliers and industry trends. Show notes: 0:41: Interview: Patrick Schwarzenegger, Co-Founder & CEO, MOSH -- Taste Radio editor Ray Latif sat down with Schwarzenegger for an expansive interview in which he discussed the various hats he wears as an actor, investor and entrepreneur, as well as the origins of and meaning behind MOSH and the sense of loneliness he felt when faced with a challenging supply chain issue. He also explained why growing up in a household focused on healthy eating led to his interest in consumer food and beverage brands; how he and his mother determined the positioning, packaging and promotion of MOSH; and how his experience as investor and owner in Blaze Pizza shaped future investment decisions in better-for-you brands. Later, he spoke about how company management, innovation and velocity factor into his investment philosophy; the social marketing and long-term retail strategies for MOSH; and how Linkedin has supported the development and launch of the brand.   Brands in this episode: MOSH, Super Coffee, Liquid IV, BodyArmor, Nuggs, HumanCo

In this episode, Taste Radio’s hosts discussed the significance of great taste for functional products, a highly effective way for entrepreneurs to get their brands in the hands of industry gatekeepers and debated on whether the rise of RTD cocktails will impact the premium mixer segment. We also feature short interviews focused on trends and innovation with Bonnie Shah, the VP of marketing and innovation for Molson Coors-backed incubator and accelerator L.A. Libations, and Sunanda Patel, the founder and CEO of TumiBee, an upstart brand of Ayurvedic beverage mixes.  Show notes: 0:53: We’re So Psyched About This Banter -- The episode opened with Ray sharing his thoughts about our return to live events and how a recent tweet sparked a conversation about functional products and, along with it, WD-40, riffed on the appropriate texture for dried fruit and encouraged listeners to share their brands with us at BevNET and NOSH Live. The hosts also congratulated Vita Coco co-founder/CEO Mike Kirban on the company’s recent IPO, got revved up about newly launched gin, relaxed about a kava-infused water and rational regarding a new non-alcoholic beer brand. 24:06: Bonnie Shah, VP Marketing and Innovation, L.A. Libations -- Shah sat down with Taste Radio editor Ray Latif at Natural Products Expo East 2021 where she spoke about her role with L.A. Libations (LAL), a beverage creator, incubator and accelerator that is minority owned by the Molson Coors Beverage Co. She also discussed LAL’s recently launched So-Cal Incubation Program, nicknamed SIP, the company’s retail partnerships and efforts to drive awareness and sales for emerging brands, her perspective on beverage innovation, functional ingredient trends and how direct-to-consumer sales fit into the firm’s business model. 39:20: Interview: Sunanda Patel, Founder & CEO, TumiBee -- Patel joined Latif for a conversation, also recorded at Expo East, about the creation of TumiBee, an upstart brand of turmeric-based beverage mixes and her experience launching the brand amid the Covid pandemic. She also spoke about Tumibee’s formidable DTC business, the company’s social marketing and consumer education strategies and how she evaluated and adjusted her pricing strategy. Brands in this episode: 5-hour Energy, TCHO, Alta, Chooza, Teaonic, Vita Coco, Abbot’s Butcher, BetterBrand, AVEC, Q Drinks, Engine Gin, Stillhouse, Psychedelic Water, Leilo, Rationale Brewing, Chika Chika Boom Boom, Agua Bonita, ZOA Energy, ZENWTR, Red Bull, Monster Energy, Arriba, Brightfox, Athletic Brewing Co., Mingle Mocktails, Shaka Tea, NUUN, Halo Sport, Orro, TumiBee

Omsom is one of the most publicized and respected food startups in recent memory, and for good reason.  Launched in May 2020 by sisters and first-generation Vietnamese-Americans Vanessa and Kim Pham, Omsom markets chef-crafted starter kits that the company describes as “pantry shortcuts for specific Asian dishes” that include sauces, aromatics and seasonings all in a single package. A consumer combines the starter with protein and/or vegetables to create a finished dish. Since its debut, Omsom has captured the attention of consumer and trade media with its dazzling labels (the brand picked up a Best Package Design award from NOSH last year) and innovative approach to at-home meal prep. The company’s most notable aspect, however, is the story of its founders and their vision to break long-standing barriers in how ethnic food is perceived and sold. In an interview featured in this episode, Vanessa Pham joined us for an expansive conversation about Omsom’s mission and business philosophy, why she and Kim set out to build a brand for all consumers and the reason they don’t use the word “authentic” when describing Omsom or its products. Vanessa also spoke about the company’s retail and merchandising strategy, how the team is attempting to align buyers with their vision for the future of grocery, their PR strategy and why it has been effective in attracting national media attention and why she is bullish about greater financial investment in BIPOC-owned brands.  This episode also includes a short interview with Caroline Cotto, the co-founder and COO of Renewal Mill, a brand of baking ingredients, mixes and sweet snacks made from upcycled byproducts of food production. Cotto joined us for a conversation about the Renewal Mill’s origins and vision, multi-pronged approach to product development, its alignment with brands of a similar focus and how the company is positioning itself to be the go-to supplier for upcycled food ingredients. Show notes: 0:52: Interview: Vanessa Pham, Co-Founder & CEO, Omsom -- Following a brief chat about her recent croissant-laden respite, Pham spoke with Taste Radio editor Ray Latif about the inspiration for and meaning behind Omsom, her parents’ influence on the brand’s creation and the role her experience working at Bain & Co. played in the company’s emergence. Pham also explained why she and her sister/co-founder Kim chose starter kits as the brand’s inaugural product line and why observers may be mistaken into thinking the company has a niche focus, the extensive research that went into Omsom’s development and why the company uses the term “cultural integrity” instead of “authentic.” Later, she discussed the target consumer for Omsom, the ideal retail placement for its products, the company’s approach to bridging the gap between online and brick-and-mortar retail, how the PR strategy and resulting media coverage inherently tie into Omsom’s vision and her recommendations on how financial organizations can increase funding for women and minority-led businesses. 47:24: Interview: Caroline Cotto, Co-Founder & COO, Renewal Mill -- In an interview recorded at Natural Products Expo East 2021, Latif sat down with Cotto to talk about Renewal Mill’s product portfolio, retail footprint and how the company’s marketing and communication strategy has evolved since its launch. She also discussed the brand’s innovation pipeline, which leans on “familiar vehicles to introduce novel ingredients,” as well as its approach to co-branding partnerships and the company’s pricing strategy. Later, Cotto explained Renewal Mill’s thoughtful growth strategy and why she expects its ingredient business to be the primary focus in the future and her background prior to founding the company.  Brands in this episode: Omsom, Renewal Mill, Siete, Recess, Tia Lupita, Pulp Pantry, Fancypants Baking Co., Simple Mills

It’s common for someone to see a jar of NuttZo for the first time and wonder, "Why is it upside down?" The majority of the brand’s nut- and seed-based butters are packaged such that the twist cap is at the base of the jar, allowing for the ingredients’ natural oils to rise to the top and make it easier for consumers to stir and blend before use. The unique design is essential for attracting awareness and gaining trial, but as NuttZo founder and CEO Danielle LiVolsi explained in an interview featured in this episode, winning customer loyalty and a policy of no regrets have been the keys to her brand’s success. Founded in 2008, NuttZo, which markets all-natural snack bars in addition to its butters, has become a nationally recognized brand available in over 10,000 grocery stores including Walmart and Costco. A former radio sales executive, Danielle bootstrapped the company’s launch and development and has emphasized steady growth and a focus on consumer demand for high quality ingredients and customer service. A mother to two adopted sons who are the inspiration for the brand, Danielle also leads NuttZo's sister nonprofit, Project Left Behind, for which a portion of all sales support orphaned and underserved children around the world.  As part of our conversation, LiVolsi recounted the creation of NuttZo and the creative ways that she won the brand’s first retail buyers, why she adheres to the Nordstrom model of customer service, the reason she has turned down offers to invest in the company and why she fears regret more than she does failure.  Also featured in this episode is an interview with Kun Yang, the co-founder and CEO of Pricklee. Co-founded by a team of pharmacists and launched in 2017, Pricklee markets beverages made from prickly pear juice and is described as “cactus water.” Yang recalled Pricklee’s backstory, how his team is leveraging consumer awareness about coconut water to build the brand, the impact of localized social marketing and what he described as the keys to learning the ropes of the beverage business and adapting quickly. Show notes: 0:45: Interview: Danielle LiVolsi, Founder & CEO, NuttZo -- LiVolsi and Taste Radio editor Ray Latif kicked off their conversation with a discussion about a helpful Facebook Group called #OMGCPG, how global supply chain issues affected the launch of a new product, why getting massages are great for ideation and how she de-stresses and avoids burnout. She also recalled early challenges in product development, how she landed meetings with a Whole Foods buyer and the founder of natural grocery chain Jimbo’s, why she’s adamant about not accepting outside investment unless it’s a ‘perfect fit’ and why she tapped her mother to manage phone-based customer service for the company. Later, she explained why she is still regularly involved in sales meetings and why she believes that despite missteps in building Nuttzo, she wouldn’t do anything differently. 44:48: Interview: Kun Yang, Co-Founder and CEO, Pricklee -- Latif sat down with Yang for a conversation with Yang recorded at Natural Products Expo East 2021, where the entrepreneur discussed the inspiration for Pricklee and its diverse team of founders and how the company is using coconut water as a point of reference for new consumers while simultaneously calling for “NOMOCOCO.” He also spoke about how Pricklee is utilizing TikTok and Instagram to target consumers in specific regions of the U.S., the brand’s uses of SMS-based marketing and why building a community of advisors has been critical to the company’s growth. The interview also includes a brief cameo from none other than The Beverage Whisperer himself, Ken Sadowsky. Brands in this episode: NuttZo, Jif, Pricklee

This episode highlights notable news and new products from the perspective of Taste Radio hosts Ray Latif, Jacqui Brugliera and Mike Schneider, including an unusual cola collaboration, a groundbreaking law impacting CBD brands, flavor-driven innovation in overnight oatmeal, RTD cocktails and hummus. The show also includes updates on BevNET and NOSH’s upcoming pitch competitions, a recap on beverage-related innovation, news and trends observed at the recently held 2021 NACS trade show and interviews with two entrepreneurs representing emerging brands: Cori Sue Morris, the founder and CEO of super-premium nut butter brand Retreat Foods and Susan Palmer, the founder and CEO of Little Red Kitchen Bake Shop, a maker of small-batch baked goods. Show notes: 1:05: Love It Or Hate It… We’re Talking About It. -- The hosts opined about Pepsi’s new limited-edition Cracker Jack flavor, why we’re convinced that we have a brand competition that would suit almost any early-stage food or beverage company, Mike’s excitement at the passage of Assembly Bill 45 and products that tickled the hosts’ fancy over the past week, including a remarkable non-alcoholic canned cocktail and an upstart brand of freeze dried fruits and vegetables that is so(w) good. 21:14: A Re-Energized NACS Show -- Taste Radio editor Ray Latif sat down with BevNET Managing Editor Martin Caballero to discuss his major takeaways from this year’s NACS trade show, including  innovation in the energy drink category and how emerging brands are targeting the space, new products from the Coca-Cola Co. and PepsiCo that are targeting the convenience store channel and Vita Coco’s new canned offering. 33:13: Interview: Cori Sue Morris, Founder/CEO, Retreat Foods -- Latif spoke with Morris at Natural Products Expo East 2021 for a conversation about the backstory and positioning of Retreat Foods, which markets adaptogenic-infused nut butters, why she’s targeting Goop enthusiasts and how she mapped out social and pricing strategies for the brand. 43:05: Interview:  Susan Palmer, Founder & CEO, Little Red Kitchen Bake Shop -- Also recorded at the Expo East 2020 show, Latif spoke with Palmer, whose Brooklyn-based company makes small batch, artisan cookies and sweet treats that are baked with mostly organic, fair trade and non-GMO ingredients. The conversation chronicled Palmer’s experience as an entrepreneur, her commitment to high quality ingredients, the challenges of wholesaling fresh products, the company’s recent alignment with rapid delivery service Gorillas and how she’s positioning the brand for distribution in major retail chains. Brands in this episode: Ghia, Ithaca Hummus, Diesel Water, Sow Good, MUSH, Pepsi, Cedar’s, Later Days Coffee, A Dash, Alani Nu, Soul Fixx Elixirs, MOSH, Super Coffee, Ethan’s, Riot Energy, Shaka Tea, Zoa, C4, Rockstar Energy, Bang Energy, Monster Energy, Naked Juice, Smartwater, AHA, Minute Maid, Zico, Odwalla, Suja, Barrilitos, Vita Coco, Retreat Foods, Little Red Kitchen Bake Shop

Like many food and beverage entrepreneurs, Buddha Brands co-founders Chris Magnone and Mark Cigos introduced themselves to the industry as exhibitors at Natural Products Expo West. At the time, the Canadian business partners were marketing coconut water, a product they saw as an anchor for a platform of premium and clean label food and drinks aimed at addressing modern consumers’ demand for plant-based and nutritious products.  In the years since, Buddha Brands has seen its share of hits and misses and while coconut water is no longer the company’s primary focus, the founders’ vision persists via a line of keto-friendly snack bars launched in 2020. Made with MCT oil, sunflower seeds and pea protein, the bars contain no sugar alcohols, palm oils, dairy or soy and are now available at over 1,500 natural independent retailers and grocery stores in the U.S. including nationwide at Sprouts. Buddha Brands also completed its first round of outside capital in July, adding $3 million to support retail expansion of the keto bars along with new product development. In an interview featured in this episode, Magnone and Cigos spoke about the formation of Buddha Brands, key learnings from the brand’s U.S. debut and how they responded to adversity and innovation that fell flat. They also explained how they have navigated a challenging time for the bar category and why the timing was right to bring in new investment. This episode also includes an interview with Jen Ballen and Joe Magliano, the co-founders of Otherworld Foods, a new company that is pursuing a positive impact on the food system by aligning locally sourced and upcycled ingredients with nostalgia-inspired products. Launched earlier this year, Otherworld markets vegan and superfood-infused pancake and waffle mixes that are currently sold direct-to-consumer. Our conversation offered a glimpse into the company’s formation, go-to-market strategy and ambitious mission.   Show notes:   0:52: Interview: Chris Magnone and Mark Cigos, Co-Founders, Buddha Brands -- Taste Radio editor Ray Latif spoke with Magnone and Cigos about the community of Canadian food and beverage entrepreneurs, how the founding team came together to form Buddha Brands and why persistence was the key to landing new retail placement. They also explained why it was a mistake to expand distribution too quickly, why the launch of an innovative coconut jerky failed to attract consumers and what they learned from the experience. Later, Magnone and Cigos discussed how the keto bars fit into their original vision for the company, how they were able to persevere amid the pandemic and why they sought non-dilutive capital for Buddha Brands’ recent funding round. 45:23: Interview: Jen Ballen and Joseph Magliano, Co-Founders, Otherworld Foods -- Ballen and Magliano sat down with Latif at Expo East 2021 and spoke about the origins of the company and how they recruited a team of world-renowned innovators and chefs to help formulate the mixes. They also discussed why they chose to launch the brand prior to having a product to sell and what they view as the biggest learning curve for early-stage entrepreneurs. Brands in this episode: Buddha Brands, Manitoba Harvest, Mid-Day Squares, Love Good Fats, Guru Energy, Rhythm Foods, Brad’s Plant Based, The Chia Co.,  KeVita, Otherworld Foods

Four inspired founders. Four disruptive brands. Four stories about innovation, preparation and persistence. In this episode, recorded at Natural Products Expo East 2021, Taste Radio editor Ray Latif sat down with four early-stage and emerging brand owners, including Emily Griffith, the founder and CEO of Lil Bucks, a brand of sprouted buckwheat snacks; Tyler Phillips, the founder and CEO of chickpea-based muffin company Hummii; Dyanna Salcedo, the co-founder and CEO of kids oatmeal brand Oats In Coats; and Bev Martin, the co-founder of Simply Ghee, a maker of grass-fed ghee products. The entrepreneurs reflected on their respective paths within the food industry, from brand ideation and early struggles to social strategies and retail planning. The conversations highlight the perspective of founders who are attempting to reframe legacy categories via next-generation brands and products. 1:36: Interview: Emily Griffith, Founder & CEO, Lil Bucks -- Griffith spoke about her efforts to expand the availability of Lil Bucks from natural to mainstream retail channels, the impact of the brand’s inclusion within Target’s accelerator program and how she’s refined the company’s consumer marketing strategy. She also discussed innovation planning, investor reception to the brand, crowdfunding efforts and staffing needs. Later, she shared a warning to other early-stage entrepreneurs about having to buy back stock from retailers, the importance of building a community, attracting and compensating advisors and how Lil Bucks is focused on creating localized social content via Tik Tok. 19:57: Interview: Tyler Phillips, Founder & CEO, Hummii -- Phillips shared the inspiration for Hummii, and the brand’s origins in Puerto Rico, how the name was derived from a combination of hummus, healthy and yummy and the challenges in working with chickpeas. He also discussed the brand’s quirky logo and label design, how he assesses staffing needs and why passion and flexibility are key to working with early stage companies. Later, he spoke about aligning with accelerator programs, creating a community around the brand and Hummii’s ongoing Kickstarter campaign. 30:29: Interview: Dyanna Salcedo, Co-Founder & CEO, Oats In Coats -- Salcedo spoke about her background in investment banking and cutting her teeth in CPG, the genesis of Oats In Coats and how the company is attempting to differentiate itself from legacy oatmeal brands by injecting fun and creativity into its branding and marketing. She also explained how the brand is approaching storytelling through graphics and games, its role as a facilitator between parents and kids, why she views Oats In Coats as “kid-friendly but not childish,” the differences between being CPG executive versus a founder and why the company’s go-to-market strategy includes alternative retail channels. 41:11: Interview: Bev Martin, Co-Founder, Simply Ghee -- After a quick explanation of how ghee is made, Martin spoke about what he views as the mainstream opportunities for the product, the origins of the Simply Ghee name and its tagline of “better butter,” and a recent brand revamps. She also discussed the company’s roots in Lancaster, Penn. and the area as a key source of A2 milk, standing out from competing and commodity brands by highlighting independence and quality and sourcing and her experience transitioning into the food industry. Later, she discussed challenges from growing too fast, how the company is attempting to align with consumer lifestyles via grassroots marketing and how she gauges the potential for new products. Brands in this episode: Lil Bucks, Manitoba Harvest, Hummii, Entenmann’s, Oats In Coats, Minna, Enjoy Life Foods, Five Acre Farms, Mid-Day Squares, Simply Ghee