Taste Radio

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

Entrepreneurs will likely recognize the process that led to the creation of Chloe's: founder Chloe Epstein had a need that wasn't being met by current products on the market so she developed a concept to address that need. In her case, it was a lack of clean ingredient, better-for-you frozen yogurt and her idea was to create a chain of cafes that sold fruit-based soft-serve. Despite success with the initial retail store, adding additional locations proved to be an expensive and complex endeavor. At that point she, along with co-founders Michael Sloan and her husband Jason Epstein, undertook a major pivot that would reshape the company and, in the process, establish a new set of better-for-you products within the frozen novelty category. Today, Chloe's markets an expansive portfolio, including its flagship line of fruit-based pops, a first-of-its kind line of frozen bars made from oat milk and a new no-sugar added line of frozen pops. The brand is represented in over 10,000 retail doors and also boasts a licensing deal with Marvel in which comic book characters from the Avengers and Spider-Man adorn boxes of its most popular flavors. In the following interview, Epstein and Sloan joined us for a conversation that pulled back the curtain on the company's founding story, the decision to shift its focus from foodservice to packaged goods, the leap from a slow and steady growth strategy to one that embraced a national distribution plan and why Chloe's is not shy about putting a target on the back of big CPG. Show notes: 0:37: Interview: Chloe Epstein and Michael Sloan, Co-Founders, Chloe's -- Taste Radio editor Ray Latif spoke with Epstein and Sloan about their respective backgrounds in law and finance, how they applied lessons from their retail business into the launch of their consumer brand and why they said "yes" when Kroger wanted to take the brand national just a year after its debut. They also explained how they built Chloe's in the "natural side of conventional," how they strive to make Chloe's products accessible to and affordable for most consumers and how they convinced Whole Foods to accept their Marvel-branded products in its stores. Brands in this episode: Chloe's, Pinkberry, Tasti D-Lite

Nicholas Reichenbach is ready to take his passion public. Reichenbach is the founder and executive chairman of Flow Water, a premium brand of spring-sourced alkaline water known for its use of recycled carton packaging. Launched as a challenger to legacy brands such as Fiji and Evian, Flow has achieved remarkable retail and sales growth since its launch in 2015. Flow generated sales of $25 million in 2020 and the brand, which markets several varieties, including flavored and collagen-infused waters, is sold in 25,000 retailers across the United States and Canada, including Whole Foods Market, Safeway, Wegmans, Walmart and Vitamin Shoppe. Success has prompted an upcoming public stock offering that is expected to raise over $50 million in support of the company's goal to establish a new standard for premium water focused on taste and sustainability. As part of an interview featured in this episode, Reichenbach spoke about the rationale for going public just six years after launching the company, his background and experience as music promoter and tech entrepreneur and how timing played into the decision to commercialize his family's spring and launch of Flow Water. He also discussed his prodigious ability to raise capital for the company, which has already brought in over $100 million in funding, how he's attracted a range of celebrities -- including actresses Gwyneth Paltrow and Halle Berry, musician Shawn Mendes and NBA star Russell Westbrook -- to support the brand and how Flow's marketing strategy is getting consumers to trade up. Show notes: 0:42: The Insiders Have It. Plus, We're Going, Going, Back, Back To Cali, Cali. -- The hosts discussed the evolution of BevNET/NOSH's subscription model, an "Ugly" guy's recent office visit and the big news that we'll be back to in-person events this December. They also chatted about several new products and early-stage brands, including better-for-you snacks, immunity-boosting juice shots, pea-based ice cream, non-alcoholic cocktail alternatives and a restaurant-inspired brand of pasta sauces. 17:08: Interview: Nicholas Reichenbach, Founder & Executive Chairman, Flow Water -- Reichenbach sat down with Taste Radio editor Ray Latif for a conversation that began with the entrepreneur's experience as a club promoter and later as the founder of a ringtone and mobile gaming company. He also explained what he learned about the beverage industry as an early distributor of Red Bull, how and why he landed on Flow as the name for his nascent water brand, why self production has been critical to the company's growth and how the company most effectively utilizes celebrity partners and investors. Later, he spoke about how Flow's packaging has enabled it to stand out on shelf and how he's incorporated lessons from other challenger brands into Flow's business strategy. Brands in this episode: Flow Water, Ugly Drinks, Clio Snacks, Chloe's, Honest Tea, PIN Energy, Bully Boy Distillers, Kuali, Ghia, Cocacao, Honey Mama's, Salivation Snackfoods, Amazi Foods, Littlemore Organics, SweetPea Ice Cream, Carbone Fine Food, Vive Organic, Casamara Club, Rao's, Fiji Water, Evian, Voss Water, Icelandic Glacial, Fuze, BodyArmor, Core Hydration

Upon viewing Mid-Day Squares' Instagram page for the first time, you might be wondering why the brand's three founders are so prominently featured and look more like modern pop stars and streetwear models than the owners of a food brand. However, the portrayal of Lezlie Karls Saltarelli, Nick Saltarelli and Jake Karls as millennial celebrities is part of a thoughtfully curated social strategy and a purposeful business model that has helped Mid-Day Squares become one of the hottest brands in CPG. Launched in 2018, the Montreal-based brand, which markets a three-SKU line of refrigerated snack bars described as "everything a chocolate bar isn't, and everything a protein bar wishes it was" is carried throughout Canada and is rapidly expanding distribution in the U.S. at retailers including Sprouts and Whole Foods. Backed by a total of $8 million in funding, including financing from investment firms Boulder Food Group and Selva Ventures, Mid-Day Squares expects to generate $10 million in revenue in 2021 and has a goal of reaching $100 million in sales within three years. The brand's fast growth and vision has already attracted the interest of The Hershey Co., which reportedly saw its offer to acquire the company rebuffed by its founders. In an interview featured in this episode, Karls Saltarelli, Saltarelli and Karls spoke about how Mid-Day Squares has achieved its rapid start and upward trajectory, including lessons from prior entrepreneurial endeavors, as well as the keys to its unique and compelling social strategy 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. They also explained why a business therapist has been vital to their development as co-founders and leaders, why vulnerability and love are cornerstones of the brand and why they plan to keep the company independent. Show notes: 0:40: Interview: Lezlie Karls Saltarelli, Nick Saltarelli and Jake Karls, Co-Founders, Mid-Day Squares -- The co-founders sat down with Taste Radio editor Ray Latif for an expansive conversation, including why "transparency is Mid-Day Squares' currency," as well as how data validated the initial concept, why it took some convincing to get one of the founders on board and the reasons behind the brand name. They also discussed how they incorporated lessons from other startups into Mid-Day Squares, the influence of "Shark Tank" in their social efforts and why they identified non-traditional grocery sets for snack bars as key to their retail strategy. Later, they explained how they present their vision to investors, why they turned down an offer to sell the company and shared their plans for the brand's next stage of development. Brands in this episode: Mid-Day Squares, Perfect Bar, Reese's, Flow Hydration, Hydrant, 5-hour Energy, Kind Snacks, RXBAR

Bill Moses had a gut feeling. Having made his mark in non-alcoholic beverages as the co-founder and former CEO of probiotic drink and kombucha brand KeVita, Moses saw an opportunity to re-imagine the beverage alcohol space via a better-for-you platform of products. Shortly before the sale of KeVita to Pepsico in 2016, one that netted over $230 million, he launched Fermented Sciences, a platform dedicated to developing and launching "innovative fermented beverage brands to transform the alcohol industry." In February of 2018, the company introduced its first brand, Flying Embers, which debuted with a line of organic hard kombucha. Flying Embers quickly emerged as a leading player in the burgeoning space and has since launched several other beverage lines, including hard seltzer, beer infused with functional ingredients and a recently introduced Champagne-style product called Kombucha Bubbly. Amid a growing portfolio and surging sales -- less than a year in, Flying Embers hard seltzer is among the top brands in the category -- Moses is motivated by the momentum he sees for better-for-you alcoholic drinks. He'll note, however, that maintaining the company's pace requires an intense focus and thoughtful strategy, each of which he outlined in an interview featured in this episode. As part of our conversation, Moses spoke about his vision for Fermented Sciences within the context of macro trends that are shaping the food and beverage industry, how the company most effectively allocates resources across its product lines and why having "the least polarizing liquid" is a key to its innovation strategy. He also compared raising capital for Kevita and Fermented Sciences, why personal relationships with distribution partners are critical to the success of Flying Embers and the importance of finding balance amid an intense drive to win. Show notes: 0:46: It's An UnCANNy Resemblance. Plus, New Products Galore And A Slim Jim Smackdown -- The hosts chatted about the benefits of BevNET and NOSH's upcoming Boot Camp and Virtually Live events and why a fast-growing "social tonic" brand introduced an "uncannabated" product line. They also praised several new products, including an avocado hummus, cookie bites, enhanced water and a cauliflower-based veggie burger. They also snapped into Slim Jims. 18:01: Interview: Bill Moses, Founder/CEO, Fermented Sciences -- Taste Radio editor Ray Latif spoke with Moses for an expansive interview that began with an examination of the entrepreneur's work schedule, which includes several board and advisory commitments. Moses also explained why Fermented Sciences has raised $50 million to date, how his experience with Kevita shaped his perspective on capital needs and how he analyzed the opportunity for hard kombucha. Later, he discussed the company's approach to new product development, particularly as it relates to traditional categories, how Flying Embers is managing a category leading brand and one that's playing in a hot and highly competitive space and why it's focusing on a "Power of the Pair" strategy at retail. Moses also spoke about the importance of recruiting the best talent, the elements of a winning culture and hinted that Fermented Sciences might not be his last rodeo. Brands in this episode: Flying Embers, KeVita, Cann, Hope Foods, Post Meridiem, Nature's Heart, Dr Praeger's, Theo Chocolate, Chiki Chiki Boom Boom, Esse Water, Shine Water, Ayoba, Slim Jim, Jeni's Ice Cream, Koia, Iconic Protein, Vive Organic, Wilde Brands

Actresses Nina Dobrev and Julianne Hough are best known for their work in films such as "Lucky Day" and "Rock of Ages" along with popular television shows "The Vampire Diaries" and "Dancing with the Stars." Now, the pair of best friends and entrepreneurs is aiming to be equally recognized in the wine business. Earlier this year, Dobrev and Hough introduced Fresh Vine Wine, a collection of premium low-calorie wines that "embody health, warmth, and a deeper connection to wellness and an active lifestyle." They crafted the portfolio in partnership with award-winning Napa Valley winemaker Jamey Whetstone with a goal of developing a line of low-carb wines that would not sacrifice on taste. The result was a proprietary and natural winemaking process that incorporates high and low fermentable sugar grapes and a line that includes a Cabernet Sauvignon, Pinot Noir, Chardonnay and soon to be launched California Rosé. In an interview featured in this episode, Dobrev and Hough discussed the inspiration behind Fresh Vine Wine, how they educated themselves about the wine business and how they identified the right partners to help develop the company. They also discussed the name and trend-centric nature of the brand, why it is positioned to reach a broad set of consumers and how they incorporate Fresh Vine into their personal social media accounts. Show notes: 0:40: Interview: Nina Dobrev and Julianne Hough, Co-Owners, Fresh Vine Wine -- Dobrev and Hough sat down with Taste Radio editor Ray Latif about how Fresh Vine represents an intersection between their passion for healthy living and a celebration of wine and why leading with heart and soul led them to their winemaking partner. They also explained why they chose to use the word "fresh" in the brand name, how they view their roles as owners, ambassadors and influencers, plans to launch in-person sampling events and how Fresh Vine fits into a growing market for low-calorie alcoholic beverages, including hard seltzers. Brands in this episode: Fresh Vine Wine

Amazon founder and CEO Jeff Bezos once explained that the e-commerce giant innovates by "starting with the customer and working backwards." Jason Wright, the co-founder and CEO of Wilde Brands, adopted a similar mindset for the development of the company's unique chicken- and pork-based chips. Wright, a serial entrepreneur who launched Wilde as a brand of meat bars in 2015, saw an opportunity to innovate within the salty snack category via a protein-centric product. He envisioned a meat-based chip, and the health food devotee saw himself as the prototypical customer for the product. Going from concept to scalable brand, however, came with a number of missteps and setbacks. Yet, those growing pains ultimately paid off, and today Wilde's chips are produced at a $10 million manufacturing facility that opened in 2020 and carried nationally at retailers, including Whole Foods, Sprouts and Safeway. In an interview featured in this episode, Wright chronicled his entrepreneurial journey beginning as the co-founder of an upstart granola brand through to the debut of Wilde, why the company pivoted away from bars and into chips and how he convinced investors to buy into the strategy. He also explained why co-manufacturing was ultimately the wrong choice for Wilde, how he worked with retail buyers to establish a new protein-centric segment within the snack category and how the company identified the packaging callouts that most resonated with consumers. Show notes: 0:42: Interview: Jason Wright, Co-Founder/CEO, Wilde Brands -- Taste Radio editor Ray Latif sat down with Wright who spoke about how his early career as a fashion model led to entrepreneurship, why he launched and ultimately shut down a granola brand and what he learned from subsequent sales roles at a packaged nut startup and at The Wonderful Company. He also discussed his interest in launching a meat-based snack bar and how the emergence of the category and competition influenced Wilde's evolution into a chip company and how he was able to land investment without having a finished product. Later, Wright delved into the trials and errors of product development, why he regrets working with a co-packer, how the company aligned with Whole Foods to establish Wilde as an anchor brand within an emerging snack set and why the keys to winning consumers over always begins with taste. Brands in this episode: Wilde Brands, Bear Naked, Epic Provisions, 4505 Meats