Taste Radio

How do you commercialize a concept that’s centered around an esoteric ingredient? If you’re the founders of Pipsnacks, a brand of heirloom corn-based snacks, you literally start small.  Launched in 2012, Pipsnacks debuted with a line of miniature popcorn, the aptly named Pipcorn, which founders Teresa Tsou, Jeff Martin and Jennifer Martin promoted as a better tasting and healthier version of the traditional snack. The product became an instant hit in the company’s home market of metro New York and later gained national recognition when it landed on Oprah Winfrey’s coveted “Favorite Things” list, followed by an appearance on the business pitch television series “Shark Tank,” in which Pipsnacks picked up a $200,000 investment from Barbara Corcoran. In the years since, the brand has evolved into a platform of better-for-you versions of classic salty snacks, including its flagship popcorn, corn dippers, cheeseballs, crackers and cheese crunchies, all of  which is made with a base of heirloom corn. Pipsnacks products are available at more than 10,000 retail stores and expected to generate $12 million in sales this year. In an interview featured in this episode, we sat down with Tsou and Jeff Martin, who offered a deep dive into the backstory and development of Pipsnacks, including the brand’s unique positioning, how they navigated a tumultuous funding round and a key partnership that has boosted its innovation strategy.  Show notes: 0:42: Interview: Teresa Tsou and Jeff Martin, Co-Founders, Pipsnacks -- Tsou, who joined us earlier this year for a panel discussion about how Pipsnacks landed distribution at the founders’ dream retailer, and her husband and co-founder Jeff Martin, spoke with Taste Radio editor Ray Latif about initial R&D, how they define “heirloom” and how they perceived the potential for Pipsnacks early on. They also discussed the impact of exposure from appearing on Oprah’s “Favorite Things” list and “Shark Tank,” how they determine roles and responsibilities among three founders and why asking for help was a key lesson following a funding crisis. Later, they discussed how Pipsnacks’ alignment with Factory LLC gave the company the ability to rapidly scale, how they communicate the benefits and special nature of heirloom corn to consumers and the upside and downside of being known as “The Shark Tank Popcorn.” Brands in this episode: Pipsnacks

How many companies do you know of that operated at a $500 million run rate within five years of their launch? We’re guessing it’s a handful, at most. Now, factor into that group companies whose business models are centered around food waste, and you’ll likely end up with a list of one: Imperfect Foods. Launched in 2015, the San Francisco-based company sells misshapen or mildly flawed produce along with overstocked packaged food and beverages to consumers via a subscription-based online delivery service. Imperfect claims that its prices are 30% less than conventional grocers and that in 2020, it rescued over 52 million pounds of food. Last year marked the fourth consecutive year of triple-digit growth, according to the company, which counts a subscriber base of over 350,000 customers. Investors have taken notice of its rapid rise. Earlier this year, the company announced a $115 million Series D funding round, just nine months after picking up $72 million in new capital, the total of which is intended to bolster its production capacity, accelerate its private label program and enhance customer experience. This episode features an interview with Imperfect Foods co-founder Benjamin Chesler, who created the business alongside former CEO Ben Simon while they were still in college. Our conversation explores the company’s roots and mission to reduce food waste on a massive scale, their initial business plan and pitch to early investors and how the company attempts to equally manage social focus and profitability. Chesler also discussed Imperfect’s pricing and UX strategies and the process for incorporating branded items into its product selection. Show notes: 0:42: Interview: Benjamin Chesler, Co-Founder, Imperfect Foods -- Taste Radio editor Ray Latif sat down with Chesler and discussed their shared history in Greater Boston, the entrepreneur’s activism in high school, which continued into college as the co-founder of Food Recovery Network, a student led program that reduces food waste on university campuses. He also spoke about how, as Imperfect Foods’ first COO, he established systems that would provide a lasting foundation for the company, the motivation for its customers to subscribe to its service and why it expanded beyond produce and into other grocery items in 2019. Later, Chesler explained how Imperfect communicates quality as a seller of food that would typically be discarded, his style of leadership and his personal involvement in other sustainability initiatives beyond Imperfect Foods. Brands in this episode: Barnana, Nona Lim, Brew Dr. Kombucha

Taste Radio hosts Ray Latif, Jacqui Brugliera and Mike Schneider highlighted several new products and innovative brands sent to the office in recent weeks, including a line of non-alcoholic cocktails billed as “the world’s first plant powered social elixirs,” thin-cut fruit chips, an avocado-based hot sauce, hydration tonics and everything (bagel) in between. Show notes: 0:34: Easy Tee, Vegumbo, THE Competition for RTD Cocktails… And Oodles of New Products -- The hosts chatted about how to get a free Taste Radio tee, Jacqui’s recent gastronomic adventures in New Orleans and why listeners should tune into BevNET’s Cocktail Showdown, which will take place on Aug. 12. Later, they riffed on several new products and brands that they’ve encountered in recent days. Brands in this episode: Big Easy Bucha, Nitro Beverage Co., Kaylee's Culture, Three Spirit, RIND, SESH, Bachan’s, Aya Foods, Fly By Jing, Herdez, Health-Ade, Corsa, Wet Hydration, Cedar's, Safe & Fair

Best known for its popular organic popcorn and admired for its commitment to premium ingredients and innovation, LesserEvil is beloved by its consumers and a highly respected snack brand within the food industry. That wasn’t always the case. Ten years ago, retail buyers regarded LesserEvil as “a dog with fleas,” according to Charles Coristine, who acquired the troubled company in November 2011. A former bonds trader with no experience in the food business, Coristine admits that, at the time, he wasn’t fully aware of the severity of the brand’s problems. Getting LesserEvil back on track required him to rethink nearly every aspect of the company, which was co-founded in 2005 by actor Gene Hackman and television personality Jim Cramer, from ingredients and manufacturing to retail strategy and product development. Rebuilt as a vertically integrated company that emphasizes gross margin and innovation, LesserEvil eventually found its footing and today sells millions of its eco-friendly bags of organic popcorn and puffed snacks annually. The brand markets seven product lines with two more set to launch later this year and is carried at thousands of retail stores across the U.S. including those of Target, Wegmans, CVS, Costco, Walmart and Whole Foods. In an interview featured in this episode, Coristine spoke about why he decided to buy LesserEvil despite its problematic history, how he assessed the brand’s most pressing issues and why buying a manufacturing facility was key to the turnaround strategy. He also explained how to enhance relationships with retail buyers, why personal evolution is highly motivating and why he’s a proponent of failing fast. Show notes: 0:43: Interview: Charles Coristine, President & CEO, LesserEvil -- Coristine spoke with Taste Radio editor Ray Latif about using the term “founder” to describe his role, the history of LesserEvil and why it had fallen on hard times a few years after its launch. He also explained why co-manufacturing was troublesome and how it led to the decision to purchase a production plant, how retail buyers helped guide innovation strategy and why Coristine is insistent on generating new product concepts despite the majority of the company’s revenue coming from popcorn. Later, he discussed how the brand’s meaning has evolved in recent years, why he’s content with staying under the radar and how it has benefited LesserEvil. Brands in this episode: LesserEvil, Atkins

It’s a fair guess that few can recall the last time -- if ever -- that they were excited about visiting a convenience store. That may soon change as Foxtrot Market, a fast-growing chain of hybrid upscale corner stores and cafés -- and one of the most hyped retailers in recent memory -- prepares to open dozens of new locations across the U.S. Founded in 2013, Foxtrot’s mission is “redefining convenience for the modern consumer” by aligning the retailer’s brick-and-mortar locations with a mobile app that makes its entire inventory available for delivery in less than 60 minutes. The company currently operates nine locations in Chicago along with two each in Dallas and Washington D.C, and boasts a loyal following drawn to its curated product selection -- 40% of which is sourced from small and local businesses -- along with the stores’ neighborhood-centric design and aesthetic. In February, Foxtrot announced a $42 Million Series B investment round led by Almanac Insights and Monogram Capital Partners, and included food and hospitality luminaries Momofuku founder David Chang, Sweetgreen co-founder Nicolas Jammet and Whole Foods co-founder Walter Robb. The funding will fuel the launch of 50 new stores, in cities including New York, Austin, Miami, Los Angeles, Boston and Houston. On the heels of the announcement, Foxtrot co-founder and CEO Mike LaVitola joined us for an expansive interview featured in this episode that delved into the origins of the company, how it cultivates an intimate understanding of its consumers and why he believes Foxtrot’s online and retail customers are the same people. He also discussed what Foxtrot looks for when adding new brands to its shelves, the evolution of its private label business and why the company is simultaneously going head-to-head with the likes of Starbucks, 7-Eleven and DoorDash.   Show notes:   0:42: Interview: Mike LaVitola, Co-Founder & CEO, Foxtrot Market -- LaVitola spoke with Taste Radio editor Ray Latif about lessons learned from a forerunner to Foxtrot, communicating the company’s business model to consumers and industry professionals and the retailer’s target consumer. He also explained how analytical and anecdotal data factor into the Foxtrot’s product selection and merchandising strategy, managing logistical challenges as it relates to sourcing and inventory and why not everything the company carries is trendy or “better for you.” Later, he discussed why Foxtrot is adding more private label items while staying focused on telling brand stories, the importance of a physical store presence, assessing long-term value when determining the locations of new stores and what he views as the company’s biggest threats.  Brands in this episode: Dunkaroos, Oreo, Coca-Cola, Olipop, Van Leeuwen, High Road Ice Cream, Haagen-Dazs, Halo Top, Banza

What’s on the other side of hyper growth? It’s a question that makes Joshua Ellis, the founder of WithCo Cocktails, uncomfortable. But, as he explained in this episode, that’s a good thing. A former real estate investor, Ellis saw an opportunity for a brand of high-quality, small-batch mixers and in 2016 launched WithCo, which stands for With Company, as a side project. Made with fresh ingredients and no preservatives, WithCo products are packaged in 16 oz. bottles wrapped in sleek, minimalist labels and come in eight varieties, including old fashioned, honey sour, agave margarita and a ginger mule. After his aggressive 2020 retail plan was upended by the pandemic, Ellis instead weaved together a DIY and paid social marketing strategy that fueled a surge in direct-to-consumer sales. Last year’s growth has given way to revenue expectations of $6 million for 2021 and a staff of 25 employees that continues to expand. In an interview featured in this episode, Ellis explained how, despite being the company’s sole employee in early 2020, he planned and executed upon a hastily revised business strategy, why he expects that a pandemic-driven shift in at-home drinking occasions will continue, how he’s thoughtfully expanding the brand’s retail footprint and what he means when he says that he’s “building to sell.” Show notes: 0:48: Barry, Beer and Bites -- The episode’s hosts chatted about John Craven’s visit to San Diego, which included a stop at Athletic Brewing Co.’s rapidly expanding facility, a plethora of upcoming Speed Dating events, why entrepreneurs should get their tickets to BevNET Live and NOSH Live ASAP and a variety of new food and beverage products introduced over the past month, including pizza’nadas and an drink intended to arouse. 20:07: Interview: Joshua Ellis, Founder & CEO, WithCo Cocktails -- Taste Radio editor Ray Latif spoke with Ellis about a recent sales milestone for WithCo, why he believes that going from “zero to 100” is a flawed notion and why he designed the packaging to evoke a multi-sensory experience. He also explained how he effectively utilized Instagram hashtags and direct messages to build awareness for and a conversation around WithCo and why he advocates for founders to step out of their comfort zone to better understand various elements of their businesses. Later he discussed how the company works with both independent and chain retail stores and why the “four P’s” are guiding how he continues to develop WithCo and prepare it for a potential acquisition. Brands in this episode: WithCo Cocktails, Athletic Brewing, Babe Kombucha, Afia Foods, Brazi Bites, Amy’s Kitchen, Free Rain, Spindrift, Corsa, Post Meridiem, Ranch2O, Sideyard Cocktails, Rebru Vodka, Thorn Brewing

This episode features an interview with Wes Henderson, the co-founder and chief innovation officer of Angel's Envy, who chronicled the history and development of the revered whiskey brand and how the company rapidly scaled while staying true to its values. This podcast also includes a conversation with the founders of two innovative brands that focuses on how each landed placement in their dream retailers. Teresa Tsou, the co-founder of better-for-you snack brand Pipsnacks, and Andrew Suzuka, the founder of organic, vegetable-infused tomato sauce brand Otamot, discussed the key steps along their respective paths into Whole Foods and Sprouts. Show notes: 1:05: Wes Henderson, Co-Founder & Chief Innovation Officer, Angel's Envy -- In an interview with Taste Radio editor Ray Latif, Henderson opened up about the inspiration behind Angel’s Envy, which he co-founded with his father and master distiller Lincoln Henderson, and how he successfully intertwined family and business. He also discussed the behind the brand’s iconic bottle, how the brand grew while maintaining its identity and positioning, the emotional aspect of selling the business to spirits giant  Bacardi in 2015, how he’s involved in the next stage of development for Angel’s Envy and how his passion for civic service and flying helped him become a better leader. 38:12: Interview: Teresa Tsou, Co-Founder, Pipsnacks & Andrew Suzuka, Founder/CEO, Otamot -- The episode continues with Tsou and Suzuka, who joined us for a discussion about how they got their brands into their dream retail chains. Initially featured on social media platform Clubhouse and recorded for this episode, Tsou and Suzuka spoke about the vision for and launch of their respective brands, how they initially secured meetings with retail buyers from their favorite chains, the keys to curating their pitches and how they're supporting the brands in-store. Brands in this episode: Angel’s Envy, Pipsnacks, Otamot

This is a special edition of the podcast which highlights interviews with six founders, creators and innovators who joined us on the show during the first half of 2021, including Denise Woodard, the founder and CEO of Partake Foods; Mike Fata, the founder of Manitoba Harvest; Lezlie Karls Saltarelli, Nick Saltarelli and Jake Karls, the co-founders of Mid-Day Squares; Bill Moses, the founder and CEO of Flying Embers; Ayeshah Abuelhiga, the founder and CEO of Mason Dixie Foods; and Seth Goldman, the co-founder of Honest Tea and Eat The Change and chair of the board for Beyond Meat. Show notes: 0:45: Empanadas Win The Day. Your Cocktail Brand Could Win $10,000 On The Next One. -- The hosts chatted about the recently held NOSH Pitch Slam 10 competition and its winner, Cocina 54, a brand that aims to create a “new generation” of better-for-you Latin American foods and currently markets a line of frozen empanadas. They also discussed BevNET’s inaugural Cocktail Showdown, an early-stage brand pitch competition designed to showcase innovative, spirit-based ready-to-drink and ready-to-pour cocktails and riffed on several new products to cross their desks over the past week. 15:04: Interview: Denise Woodard, Founder/CEO, Partake Foods -- We kicked things off with Denise Woodard, the founder & CEO of Partake Foods, a brand of cookies and baking mixes that are free from eight major allergens, and are sold at Target, Whole Foods and Sprouts stores nationwide. In this clip, pulled from our episode featured on January 29, Woodard spoke about staying focused after initially being rejected by potential investors, the impact of sales data in the company’s Series A round, why entrepreneurs should ask for specific versus general advice and why she views her employees as her “boss.” 24:20: Interview: Mike Fata, Founder, Manitoba Harvest -- Our next clip is pulled from an episode featured on March 16 with Mike Fata, the founder of global hemp foods producer Manitoba Harvest. Fata spoke about why he describes himself as “a born entrepreneur but a made CEO,” why he urges listeners to “dream bigger,” how he advises entrepreneurs when it comes to navigating a competitive market for natural foods and how he utilized confidence and fear to become a better leader. 32:41: Interview: Lezlie Karls Saltarelli, Nick Saltarelli and Jake Karls, Co-Founders, Mid-Day Squares -- We continue with a clip from our episode published on June 1, which featured the co-founders of Mid-Day Squares, a surging brand of refrigerated chocolate and protein snack bars. They discussed the keys to their compelling social and content strategy and how they measure ROI for their efforts, how they define and value “tribalism” and why a commitment to clean ingredients and consistent communication with the brand’s consumers gave the brand a solid foundation on which to build. 44:06: Interview: Bill Moses, Founder/CEO, Flying Embers -- Next we featured a clip from an episode published on May 25, which featured an interview with Bill Moses, the founder of better-for-you alcohol beverage platform Flying Embers. Moses, who is also the co-founder of probiotic drink and kombucha brand KeVita, discussed his perspective on innovation in the context of online retail, why making the right hires is critical to maintaining the company’s growth pace and the importance of finding balance amid an intense drive to win. 50:20: Interview: Ayeshah Abuelhiga, Founder/CEO, Mason Dixie Foods -- The episode continues with Ayeshah Abuelhiga, who is the founder of Mason Dixie Foods, the fastest growing frozen baked goods company in America. In this clip, pulled from an episode aired on March 30, Abuelhiga spoke about how bias and inequality in corporate life prompted her foray into entrepreneurship, how Mason Dixie gained a foothold in a legacy food category and how she vetted investors for the company’s Series A round. 59:49: Interview: Seth Goldman, Co-Founder, Honest Tea & Eat The Change; Chair Of The Board, Beyond Meat -- Finally, we hear from Seth Goldman, the co-founder of Honest Tea, Chair Of The Board for Beyond Meat and most recently, the co-founder of Eat The Change, a mission-driven platform that markets chef-crafted, planet-friendly snacks. In the following clip, pulled from an episode published on April 27, Goldman discussed the importance of winning consumers’ trust, why Eat The Change led with mushrooms for its inaugural product line and why the food community has the means to address societal problems. Brands in this episode: Uncle Matt’s, Earth & Star, Flock Chicken Chips, Beyond the Equator, COCINA 54, Honey Child Artisan Pops, Singing Pastures, Down to Cook, Daily Crunch Snacks, Grateful Snacking Co, Iya Foods, FUN Sesames, Kuali, Mariam’s Garlic Goodness, Chia Smash, Chiki Chiki Boom Boom, Agua Bonita, Electra Drinks, Barcode, Madre Mezcal, Starbucks, Partake Foods, Manitoba Harvest, Mid-Day Squares, Flying Embers, KeVita, Mason Dixie Foods, Honest Tea, Eat The Change, Beyond Meat, Flow Hydration, Hydrant, Pillsbury, Annie’s, Larabar, vitaminwater, Kind Snacks

How did Amy’s Kitchen, which has remained independently owned since its inception over 30 years ago, become a globally recognized and trusted brand that generates over $600 million in annual revenue? In a word, commitment. Founded in 1987, Amy’s Kitchen launched with a single product and has since evolved into an organic-centric platform brand that markets over 250 food items, including its popular soups, frozen burritos and pasta bowls. Family owned and self-described as “fiercely independent,” the Sonoma County-based company prides itself on making accessible and affordable food, the majority of which is produced at four facilities located across the U.S. Amy’s co-founders Andy and Rachel Berliner characterize these facilities as “large kitchens,” a depiction in line with their dedication to create homestyle and authentic meals. As might be expected, industry conglomerates have made dozens of offers to acquire Amy’s over the years, but the Berliners have remained steadfast in their commitment to independence and operating the company on their own terms. As part of an interview featured in this episode, the Berliners spoke about how they’ve maintained their vision and focus for Amy’s, why a retirement-aged accountant was the company’s most significant hire and responsible for Amy’s emphasis on financial stability and why they are extremely patient when it comes to new product development. They also discussed how they managed the company during the pandemic, how they envision the next stage of development for Amy’s and why their happiness has never been tied to financial gain. Show notes:  0:38: Interview: Andy and Rachel Berliner, Co-Founders, Amy's Kitchen -- The Berliners sat down with Taste Radio editor Ray Latif and kicked things off with a chat about Amy’s Kitchen’s better-for-you candy bars and Andy’s family roots in the chocolate business along with Amy’s history in the business of organic food retail and agriculture. They also discussed why trends had little to do with the launch of Amy’s, the brand’s first major inflection point and three key values that their CFO had instilled in the company. Later, they explained why they “don’t come out with something until it’s right,” how they manage a broad product portfolio and the differences between their manufacturing facilities and that of other major packaged food companies. They also spoke about moving quickly to protect their employees prior to the initial Covid-19 outbreak, what the term “family business” means to them, how their daughter is and will continue to be involved in the company and why daily meditation is at the center of their life philosophy. Brands in this episode: Amy’s Kitchen

This week, we’re joined by Alexander Harik, founder and CEO of Zesty Z, a brand of condiments, popcorn and seasonings inspired by the Mediterranean diet. Born in Brooklyn, Zesty Z debuted in 2017 and has attempted to introduce Middle Eastern flavors to American households via easily understood and accessible products, beginning with its flagship zaatar and olive oil blend, which gained national distribution at Whole Foods within a year of its launch. The company has since extended the brand via a three-SKU line of popcorn infused with Mediterranean flavors, such as thyme and feta, and a line of table seasonings, which includes everything bagel and zaatar varieties.  In an interview featured in this episode, Harik discussed the duality of Zesty Z as an authentic Mediterranean food brand whose products are designed to reach a broad set of consumers, how he initially won over independent retailers on his way to coast-to-coast distribution, the process of scaling from a single product to a platform brand and how he’s navigated challenges and surprising roadblocks as an Arab-American food entrepreneur. Show notes:  0:48: Sipping Aguas Frescas Out Of A Trophy… It’s A Thing. Also, You’ll Want Your Microwave For This. -- NOSH reporter Erin Cabrey helped kick off this episode, which arrived just ahead of BevNET and NOSH’s Virtually Live Summer 2021. The hosts discussed the agenda for the event, which is loaded with informative panels, interactive discussions and much more, along with the recently held New Beverage Showdown 21 competition, which was won by aguas frescas brand Agua Bonita. Later, they spoke about an innovative take on microwave popcorn, exquisite frozen desserts, better-for-you pantry staples and “electrifying” beverages. 18:51: Interview: Alexander Harik, Founder/CEO, Zesty Z -- Harik sat down with Taste Radio editor Ray Latif and spoke about the origins of the company, how its whimsical name differentiates Zesty Z from legacy Mediterranean food brands and the key elements of a first market-viable product. He also explained his process for landing the brand’s first 25 retailers, how he built strong relationships with local and national Whole Foods buyers and how he chose popcorn as the brand’s second and most scalable product line. Later, he discussed how the bigotry and racism he experienced in the wake of 9/11 impacted his journey as a food entrepreneur and why he’s concerned that Arab-Americans are not classified as a minority group by some industry organizations.  Brands in this episode: Zesty Z, La Colombe, A Dozen Cousins, Agua Bonita, Olipop, Opopop, Dolcezza Gelato, Vybes, Electra, Unlit, High Road Craft Ice Cream, Incredo Spreads, Not Just Co., Nutella, Siete, Dang Foods