Taste Radio

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

It was an unconventional convention, yet Natural Products Expo East 2021 was nevertheless a memorable event. Following a one-year hiatus, the annual trade show settled into its new home in Philadelphia where Taste Radio hosts Ray Latif, John Craven and Mike Schneider met with dozens of food and beverage brand exhibitors along with many early-stage founders and first-time attendees who walked the floor. In this episode, Latif, Craven and Schneider discussed the general mood and reception for Expo East 2021 and what it means for the future of in-person industry events. They also highlighted several new and recently launched products featured at the show and later debated the merits of traditional ingredients when crafting a host-favorite cocktail. Show notes: 0:34: Ripping The Band-Aid Off, Startup Parties And A Call For Campari -- The hosts chatted about the positive energy of attendees at Expo East, what it was like interacting mask-to-mask, sampling at the event and what made it a manageable show. They also spoke about investor and retail presence at Expo East, a unique pizza record player, attending industry parties and looking forward to more in-person events and competitions coming in December at BevNET Live, NOSH Live and Brewbound Live. Later, Ray recalled an unfortunate (first-world problem) moment experienced at Expo East that led to a conversation about negronis and what should and shouldn't be included in the cocktail. Brands in this episode: Caulipower, TBH, Aura Bora, Shaka Tea, Not Just Co., Humm Kombucha, Papa's Pops, Honey Smacks, Deux, Miss Jones Baking Co., Dream Pops, RIND, St. James Tea, AriZona Beverages, Other World Foods, Oats in Coats, Hummii, Campari, Forthave Spirits, Aperol, Boissiere Vermouth, Bottega Bacur

If you're trying to catch flies, try honey. But if you're attempting to land distribution at every Whole Foods store in North America, vinegar might be your best bet. At least that was the case with Acid League, a platform brand of experimental condiments and beverages that is aiming to redefine center-store categories for modern consumers. Launched by a team of food scientists in fall 2020, Acid League markets a variety of premium fermented products. The brand portfolio includes raw and unfiltered vinegars and vinaigrettes made with esoteric flavors such as Toasted Thai and Smoked Malt, apple cider vinegar tonics promoted "to taste as good as it makes you feel" and a line of non-alcoholic wines called Proxies that are made from juices, tea, spices and bitters. Leading with the tagline of "gut-friendly gastronomy," the Toronto-based company had a remarkable start even before getting out of the gate: despite having no commercialized product, Acid League won a commitment from Whole Foods to carry its entire vinegar line in all of the retailer's locations in the U.S. and Canada. The company, which operates its own production facilities, has since expanded its presence in Whole Foods and several other retail chains, and also operates a robust direct-to-consumer business anchored in subscription-based ordering, limited-edition products and curated kits. Although the company has only been on the market for a handful of months, Acid League has already generated millions of dollars in revenue and closed on a $4.75 million capital round in April. In an interview featured in this episode, Acid League co-founder and chief sales officer Cole Pearsall spoke about the genesis of the brand, how his background in food science and the diverse experience of his three co-founders spurred the company's development and how their collective vision is expressed in both the branding and innovation strategy. He also explained why trust was the key factor in winning over Whole Foods, the use of product as a form of marketing and how the company aligns its retail and ecommerce strategies. Show notes: 0:42: Interview: Cole Pearsall, Co-Founder/CSO, Acid League -- In a conversation recorded at Natural Products Expo East 2021, Pearsall spoke with Taste Radio editor Ray Latif about his home city of Toronto, the formulation and branding decisions behind Acid League's unique non-alcoholic wines and why he believes the transition from food science to CPG sales wasn't as difficult as one might think. Pearsall also explained why the company debuted with vinegars, communicating product attributes to consumers who may be less familiar with their ingredients and why Whole Foods was swayed by the team's experience. Later, he discussed the role of DTC in building awareness for the brand at retail, why "kitting" is key to Acid League's ecommerce strategy and the company's new pantry loading program. Brands in this episode: Acid League

Greg Brewer, the co-founder of critically-acclaimed Brewer-Clifton Winery, is one of the most admired and lauded winemakers in the U.S. Plaudits, however, haven't changed his casual and relaxed demeanor, one that is born of worldview and winemaking style based on simplicity and surrender. Named the 2020 Winemaker of the Year by Wine Enthusiast magazine, Brewer co-founded Brewer-Clifton in 1995 and for the past 26 years has been crafting world-renowned Pinot Noir and Chardonnay produced from grapes grown in Santa Barbara county. Self-described as "an honest voice of our vineyard," Brewer-Clifton is known for a philosophy of minimal intervention as it seeks to achieve the purest expression of the fruit. While industry heavyweight Jackson Family Wines acquired Brewer-Clifton in 2017, Brewer has continued at the helm and noted that his commitment to the winery and its traditions is stronger than ever, a statement demonstrated by its sustained acclaim and demand for its wines. In the following interview, Brewer spoke about why a focus on ritual and discipline has guided his three decades in the wine business, a critical lesson about branding that he learned from celebrated designer Diane von Furstenberg, how vulnerability factors into his leadership style and how he's maintained a positive relationship with the trade and press. Show notes: 0:42: Interview: Greg Brewer, Co-Founder, Brewer-Clifton -- Brewer spoke with Taste Radio editor Ray Latif about the impact of industry awards, cutting his teeth in the wine industry, what inspired him to launch a brand and how he was able to start the business with only $12,000. He also explained why Japanese food culture has a massive influence on his winemaking style, his connection to and the importance of the Sta. Rita Hilla growing region in Brewer-Clifton's development, what it means to "always be true to your brand" and how noted wine critic Robert Parker helped set the table for the winery's development into one of the world's best. Brands in this episode: Brewer-Clifton

On the cusp of Natural Products Expo East 2021, Taste Radio's hosts discussed ways that exhibitors can highlight their presence at the show as well as an updated look for BevNET.com, which features a new audio option for articles. They also chatted about several new and upstart products, including a canned cascara, mushroom jerky and cheese balls, along with a couple celebrity-backed tequila brands. Show notes: 0:34: Dentist Prattle, Dry Humor And Unwet Jerky -- A quick episode begins with Ray's pet peeve about dentists and John's recent visit to Hilton Head Island. Jacqui then spoke about BevNET and NOSH's booth guide for Expo East 2021 and John spoke about the steady flow of new canned cocktails and tequila brands co-owned by Adam Levine and Kendall Jenner. Later, Mike munched on some big candy bars and Ray riffed on lemon-flavored stroopwafels and took a first taste of a plant-based jerky. Brands in this episode: Alldae Cascara, The Good Crisp, Rip Van, Munchrooms Mushroom Jerky, Sail Away Coffee, Calirosa Tequila, 818 Tequila, Gigantic Bar, Chobani, Beyond Meat, CHKN

We see it all the time: an ambitious startup comes to market promoting itself as a better-for-you version of a recognized legacy brand. While these challengers often boast clean and functional ingredients, their well-established competitors -- regardless of their individual nutrition labels -- have the significant advantages of familiarity and a loyal consumer base. But what if the new brand's key elements could match those of the known player? What if it delivered a very similar look, taste and feel, and could also identify itself as a healthier alternative? That was Matthew Parry's vision for The Good Crisp, a brand of clean-label, gluten-free chips stacked in canisters and often described as "the healthy Pringles." Launched in Australia, The Good Crisp debuted in the U.S. in 2017 at Whole Foods locations in Northern California. Riding a wave of consumer demand for better-for-you snacks, the brand has since expanded its retail footprint to over 11,000 stores nationwide. In July, The Good Crisp introduced its first brand extension, a two-SKU line of cheese balls that are made with an immunity boosting ingredient called Wellmune. In an interview featured in this episode, Parry discussed the history of the brand, how he has carefully navigated comparisons to Pringles and how the company's channel and merchandising strategies have evolved in an effort to reach more mainstream consumers. Parry also spoke about the planning and launch of the new cheese balls line and how he's balancing rapid growth with a conservative approach to hiring. Show notes: 0:42: Interview: Matthew Parry, Founder & CEO, The Good Crisp -- Taste Radio editor Ray Latif spoke with Parry about his transition from Australia to the U.S., the timing of The Good Crisp's stateside launch and how the brand addressed the initial consumer stigma of being seen as a Pringles knockoff. Parry later discussed the benefits and challenges of a multi-channel retail strategy, how communication about the snacks' ingredients has evolved and how a rebrand in 2019 articulated the brand identity in a way that spoke to more consumers. Later, he explained how a family member's illness was directly tied to the addition of a functional component in the new cheese ball and why relying on outsourced talent has benefited the company's growth in several ways. Brands in this episode: The Good Crisp, Pringles

While legions of perky yoga instructors, keto diet diehards and foodie fanatics claim the title of "Instagram influencer," few reach the level of attention and engagement of the account @boywithnojob. Created by marketing executive Ben Soffer, @boywithnojob's daily flow of witty memes and side-splitting videos reaches an audience of 1.6 million followers. The popular feed also incorporates Soffer's passion for cocktail spritzes, and the two combined provide the foundation for Spritz Society, his new brand of sparkling, wine-based canned cocktails. Launched in August, Spritz Society comes in four flavor varieties each containing 6% ABV and 120 calories per 8.4 oz. can and is sold direct-to-consumer via its website. Amid an increasingly crowded and competitive market for RTD cocktails, Soffer states that one of Spritz Society's main advantages is that it was born out of an organic connection between him and his audience, "a brand by the people, for the people," as he puts it. In an interview featured in this episode, Soffer expounds on the development of Spritz Society, how his expertise in influencer marketing helped establish the brand's vision and business strategy, why authenticity is a common theme in everything he does and how he got up to speed as a first-time beverage entrepreneur. Show notes: 0:42: Interview: Ben Soffer, Founder & CEO, Spritz Society -- After chatting about an amusing video about mouthwash that Soffer recently posted on his Instagram feed, Taste Radio editor Ray Latif spoke with the Spritz Society founder about how he landed the handle @spritz for his upstart cocktail brand and how he defines the term "influencer marketing." Soffer also discussed the reasons behind his success as an influencer, the content that garners the most attention and engagement and how the concept of Spritz Society plays to his strengths. Later, he talked about how he was able to assemble top industry talent to launch and develop the brand, why he believes that the combined reach of his and his wife's (@girlwithnojob) social media presence gives Spritz Society a leg up on more established cocktail brands and how he plans to vet and enlist other Instagram influencers to support the company's promotional efforts. Brands in this episode: Spritz Society