Taste Radio

This week, we're joined by Chris Fanucchi and Samantha Citro Alexander, the co-founders of Bitewell, a startup platform that aims to make healthy purchasing decisions easier via curated options for grocery and restaurant delivery. Fanucchi is a serial entrepreneur who is also the co-founder of both plant-based protein beverage brand Koia and caffeinated sparkling water brand Limitless. He launched Bitewell in January 2020 and was joined by Alexander, a former marketing executive for Estee Lauder, in December. Merging shopping and food trends along with dietetics and a data-driven approach, the new venture is designed as a one-stop solution for consumers who want to improve their daily eating habits. Within our conversation, Fanucchi and Alexander discussed the origins of Bitewell, how the concept has evolved since its inception and why it's a data company at its core. They also spoke about Bitewell's multi-pronged business model, why its competition isn't easily defined and how the company works with emerging food and beverage brands. Show notes: 0:45: What The Fokk Is The Dairy Pride Act? - The hosts chatted about Mike's visit to the Big Island and discussed the reintroduction of a federal bill that would dramatically restrict ways that plant-based dairy brands can market their products. They also spoke about an upcoming event on Clubhouse that will explore how three entrepreneurs landed placement of their brands in their dream retailers, urged early-stage founders to apply to the upcoming New Beverage Showdown 21 and Pitch Slam 10 competitions and spoke about several new products and notable marketing campaigns, including that of Siggi's which is promoting its new low sugar line via a "fokking" clever message. 22:07: Interview: Chris Fanucchi & Samantha Citro Alexander, Co-Founders, Bitewell -- Taste Radio editor Ray Latif sat down with Fanucchi and Citro Alexander who discussed Bitewell's Discovery Boxes, which are packed with an assortment of diet-specific products, how the concept was born out of Fanucchi's personal experience with food and how they've simplified the company's tagline and primary communication to consumers. They also spoke about building out the company's initial team, the importance of locking in service and supplier partnerships, getting consumers to share personal information about their eating habits and lifestyles and why they view current competitors as future potential partners. Brands in this episode: Maui Brewing, Ola Brewing, Honolulu Beerworks, Big Island Booch, Sattva Vida, Siggi's, Clio Snacks, Olipop, Poppi, Ugly Drinks, Essentia Water, GoodSport, Cure Hydration, Koia, Limitless, Health-Ade, Super Coffee

How do you effect positive and sustainable change in the food system? If you're Seth Goldman, you begin with tea and continue with mushrooms. As the co-founder of Honest Tea and chair of the board of Beyond Meat, Goldman has played a key role in democratizing access to organic beverages and plant-based meat. His latest venture, Eat The Change, is a mission-driven platform designed to give people "daily, actionable choices that make a difference" via chef-crafted, planet-friendly snacks. Last month, Eat The Change launched its first products, a line of organic mushroom jerky created by co-founder and celebrity chef Spike Mendelsohn, who is also Goldman's partner in PLNT Burger, a chain of plant-based, quick-service restaurants. In an interview featured on social media platform Clubhouse and recorded for this episode, Goldman discussed how the Eat The Change fits into the context of his career, why he and Mendelsohn chose to lead with mushroom jerky and how the company plans to communicate the brand's mission and product attributes to mainstream consumers. He also addressed claims of Beyond Meat products as being overly processed, the evolution of Honest Tea as a Coca-Cola-owned brand and why he eats Pringles from time to time. Show notes: 0:42: Interview: Seth Goldman, Co-Founder, Honest Tea & Eat The Change; Chair Of The Board, Beyond Meat -- Goldman spoke with Taste Radio hosts Ray Latif, John Craven, Mike Schneider and Jacqui Brugliera for a wide-ranging conversation that began with a discussion about the impact of divisive rhetoric in the U.S., the genesis of Eat The Change and why he believes that "mushrooms are the ultimate ingredient." He also spoke about the differences between the first year of Honest Tea and that of Eat The Change, how and when the latter will expand into new food categories and how the pandemic affected the timing of its launch. Later, Goldman explained why those that are critical of how Beyond Meat is produced "shouldn't be eating pasta," why he's still in regular contact with the leadership team at Honest Tea despite having no official role with the brand and answered questions from the Clubhouse audience about new business opportunities that are drawing his attention, the potential for refrigerated snacks and his perspective on soy as a crop. Brands in this episode: Eat The Change, Beyond Meat, Honest Tea, Tip Top Cocktails, Epic Provisions, Krave Jerky, Earth & Star, New Gem Foods, Zico, Pringles, The Good Crisp

On the cusp of Earth Day 2021, we're joined by Caue Suplicy, the founder and chairman of Barnana, which markets premium snacks made from upcycled bananas. Founded in 2012, Barnana uses slightly overripe bananas that would otherwise be discarded to produce dried banana bites, tortilla chips and cookie brittle, which are sold at major retailers nationwide including Costco, Whole Foods, Target, Walmart, Kroger, Safeway.. Meanwhile, as a founding member of the Upcycled Food Association, Barnana is leveraging its experience to support new and emerging upcycled CPG concepts. In an interview featured in this episode, Suplicy spoke about the company's development and evolution, including how the company analyzed consumer demand to better understand how to market and promote the brand/product. He also explained the company's strategy for sourcing and utilizing sales data, why hiring from within has benefited the brand and how he has navigated the industry as an immigrant founder. Show notes: 0:38: What Millennials Really Think About Sustainability, Gluten-Free Faves & RayFC -- BevNET reporter Brad Avery made a guest appearance in the the opening banter, which included a discussion about how millennials perceive sustainably-minded brands, how the team is gearing up for BevNET & NOSH Virtually Live, Ray's embrace of gluten-free brands (along with a chicken sandwich cheat) and interesting products that have tickled our fancy of late. 26:02: Interview: Caue Suplicy, Co-Founder/Chairman, Barnana -- Suplicy spoke with Taste Radio editor Ray Latif about Barnana's recent label revamp and new mascot and how it ties into the company's partnership with EarthDay.org. He also discussed Barnana's recent alignment with almond-based dip brand Bitchin' Sauce, how the company's first intern became a co-founder and the elements of its simple and easily understood message about mission and values. Later, Suplicy explained how Barnana's consumer research strategy has evolved, how data impacted its selling story and pitch to retailers, being mindful about when to launch new products and how his Brazilian heritage factored into the company's development. Brands in this episode: Barnana, ReGrained, Forager, Uglies Snacks, Imperfect Foods, PathWater, Coca-Cola, Rudi's Bakery, Egglife, OMG...It's Gluten Free, ZenB, Wet Hydration, Vegan Rob's, Pirate's Booty, NUGGS, Raisels, Akeso Water, Death Wish Coffee, Bitchin' Sauce, Zico

Oded Brenner often praises traditional business principles. His career, however, has been defined by resisting them. A self-described "businessman-artist," Brenner cut his teeth as an entrepreneur in 1996 as the co-founder of Max Brenner, an international chain of upscale chocolate-centric cafes. Brenner points out that the genesis of Max Brenner, which operated nearly 40 locations globally at its peak, had little to do with business planning or market research and instead was born out of Brenner's passion for indulgent and comforting desserts. The same is true for his latest venture, Blue Stripes Urban Cacao, which markets a range of wellness-focused consumer drinks and snacks made from upcycled cacao fruit, including the shell and beans. Brenner calls it a "pure passion" project, albeit one that is rapidly expanding its presence at natural channel retailers. In an interview included in this episode, Brenner spoke about his unconventional approach to entrepreneurship and why he believes that "there will always be a place for the niche." He also discussed his breakup from Max Brenner and his belief that corporations and independent business owners can never work together, why he embraces ideas that would commonly be perceived as mistakes and his definition for the ultimate form of success. Show notes: 0:42: Interview: Oded Brenner, Founder, Max Brenner & Blue Stripes Urban Cacao -- Taste Radio editor Ray Latif joined Brenner for a conversation that began with a brief introduction to cacao fruit and instructions on how to open one with your hands (as Latif did during the interview). Brenner also discussed how his original plan to become a writer morphed into a passion for pastries, the origins of Max Brenner, the chain's expansion into international cities and how he created a menu and experience that resonated with customers from all walks of life. Later, he explained why the company's partnership with holding company Strauss Group was a big mistake, how his love of cacao fruit inspired the launch of Blue Stripes, why customer experience should package design, why having a broad mix of products is not a wise idea and his motivation to continue building businesses. Brands in this episode: Max Brenner, Starbucks, Blue Stripes Urban Cacao

During the most challenging moments in his company's development, Ryan Close, the founder and CEO of Bartesian, a maker of innovative counter-top machines that produce premium cocktails on demand, would repeat the same mantra: "Let's move this thing yard by yard, look up every few yards and see where we are." Seven years after its debut, Bartesian is now galloping in full stride. The fast-growing company generated a 975% increase in revenue in 2020 amid a pandemic that saw a boom in at-home drinking occasions and came on the heels of the brand's inclusion in Oprah Winfrey's acclaimed Favorite Things of 2019 list. Following its breakout year, Bartesian today announced the completion of a $20 million Series A funding round led by venture capital firm Cleveland Avenue and that actress Mila Kunis has joined the company's advisory board. Similar to a Keurig coffee machine, Bartesian uses capsules that contain pre-blended liquid mixers. At the push of a button, the machine blends the mixers with base spirits that are preloaded into the unit to create a variety of high quality cocktails. According to Close, the company has hundreds of thousands of customers that have purchased the machine and buy its capsules on a regular basis. Bartesian is backed by several high-profile investment partners, including Chicago Cubs chairman Tom Ricketts and spirits conglomerate Beam Suntory, along with Cleveland Avenue, all participating in a 2019 funding round that raised $6 million. In an interview included in this episode, Close spoke about how he identified the potential for an automated cocktail machine, mapping out a strategy that encompasses appliance technology, mixology and marketing, identifying the most important attributes of the brand and why he says that he's not trying to put bars out of business. 0:45: Shroomin' On A Friday Afternoon. Plus, Expo West Galleries (Sans Expo). -- The podcast's hosts riffed on recent photo galleries on BevNET and NOSH that featured dozens of new products introduced over the past month, discussed a boom in mushroom-centric brands and highlighted several snacks and drinks that they munched and sipped on over the past couple weeks. 23:02: Interview: Ryan Close, Founder/CEO, Bartesian -- Close spoke with Taste Radio editor Ray Latif about what inspired him to launch Bartesian, why overconfidence was helpful early on, why B2B sales were key to the company's initial funding strategy and the partnership that provided critical working capital during its first few years. He also discussed how the deal with Beam Suntory came together, how Bartesian communicates long-term value to its customers, how he assesses opportunities to scale and why he views competition as important to the company's growth. Brands in this episode: Recess, Honest Tea, Eat The Change, Beyond Meat, Earth & Star, Pan's Mushroom Jerky, Shroomi, Shroom Shot, Four Sigmatic, Riff, GoodSport, Casamera Club, CANN, Local Roots, Elenita, Cafe Spice, Bohana, Lundberg Family Farms, Ithaca Hummus, Hendrick's Gin, Amass Spirits, Sound Sparkling, Jim Beam, Maker's Mark

Ayeshah Abuelhiga's initial concept for Mason Dixie Foods was a restaurant chain inspired by Southern cuisine. The bigger opportunity, however, turned out to be a packaged brand of better-for-you frozen biscuits. Seven years since its debut, Mason Dixie, which also markets clean ingredient scones, rolls and soon-to-be-launched breakfast sandwiches, has sold millions of baked goods. Perhaps more importantly, the company has gained a foothold in a legacy food category and provided Abuelhiga with the social capital to call out antiquated ways of doing business in the baking industry. A former product manager with Audi, Abuelhiga has positioned Mason Dixie as "the modern face of Southern food." The brand is carried in over 5,000 stores across the U.S., including , Target, Publix, Kroger, Costco and all Whole Foods Market locations. Last year, Mason Dixie raised $6.3 million in a Series A round that was primarily led by female investors, and Abuelhiga expects the company to be profitable by the end of 2021. Along with continued growth of the brand, she now has her sights set on revolutionizing the U.S. baking industry and dismantling the outdated traditions upon which it was built, a point she discussed in detail as part of our conversation. Abuelhiga also spoke about how the combination of her personal history in the food business along with the impact of bias and inequality in her career prompted her foray into entrepreneurship, the spark that spurred the launch of a packaged food brand and how she prepared for and managed meteoric growth. She explained what is needed to create transformational change in baking and how the company is following up a major rebrand with an infusion of socially responsible messaging. Show notes: 0:40: Interview: Ayeshah Abuelhiga, Founder/CEO, Mason Dixie Foods -- Abuelhiga sat down with Taste Radio editor Ray Latif and spoke about baking at home during the pandemic, the reason behind naming the company Mason Dixie, growing up as a daughter of immigrant parents and restaurant owners and why she was drawn to the foodservice industry during college. She also discussed how the frustration of being passed over for promotion four times while working at Audi led her to open a restaurant, how a novel Kickstarter campaign was hugely successful in helping launch Mason Dixie and how overwhelming demand opened the door to a consumer brand. Later, Abuelhiga spoke about a cold call that helped the brand scale its baking operation, expanding distribution beyond the natural channel, why she's frustrated with the way the baking industry communicates internally and to consumers and how she vetted investors for the company's Series A round. Brands in this episode: Mason Dixie Foods, King Arthur Flour, Brodo, Pillsbury, Simple Mills, Vital Farms, Annie's, Vitaminwater, Kind Snacks, Pederson Farms

This week, we're joined by Brandon Schwartz and Lawrence Cisneros, the co-founders of DRNXMYTH, a brand of ready-to-pour fresh cocktails whose proprietary bottle and ultra-high quality ingredients have made its products among the most unique -- and sought after -- offerings in the spirits industry. Amid a rapidly expanding market for ready-to-drink cocktails, DRNXMYTH has differentiated itself via an innovative package that keeps the spirit and a cold-pressed juice-based mixer separate until the time of consumption. A twist of the bottle and a quick shake and the result is a fresh craft cocktail. DRNXMYTH made its official debut in early 2020 and has since built a strong direct-to-consumer business among cocktail enthusiasts thirsting for high-quality offerings at a time when most bars around the country were shuttered. In an interview included in this episode, Schwartz and Cisneros spoke about the origins of the brand and how they navigated a complex web of alcohol regulation, supplier partnerships and packaging technology to achieve their vision for the products. They also discussed how the pandemic impacted their go to market strategy and how they surrounded themselves with investors that understood the impact of technology within an emerging category. Show notes: 0:52: Remembering A Legend. Ray's New Love. And, A Spirited Chat About New Products. -- The episode opened with a chat about Jacqui's passion for Gaelic football, high school athletic endeavors and a few updates to Taste Radio. The hosts also shared remembrances of industry icon and Odwalla and Califia Farms founder Greg Steltenpohl, who passed away earlier this month. Later, they spoke about a new line of indulgent ice cream bars, buzzy cocktails and Spindrift's foray into hard seltzer. 20:44: Interview: Brandon Schwartz & Lawrence Cisneros, Co-Founders, DRNXMYTH -- BevNET CEO John Craven sat down with Schwartz and Cisneros, who discussed their backgrounds in law and consumer products, the inspiration for the brand and how they identified white space for a super-premium bottle cocktail. They also discussed the lengthy timeline for developing DRNXMYTH's bottle and operational strategy, convincing investors to buy into the concept before the package was commercially ready and why they aligned with bartenders and mixologists to create the recipes for and market the cocktails. Later, Schwartz and Cisneros talked about their innovation strategy and how they crafted a consumer experience, building DRNXMYTH's direct-to-consumer platform and how investors perceive the opportunity for ready-to-drink cocktails. Brands in this episode: DRNXMYTH, Califia Farms, Odwalla, Nutpods, Kokomio, Van Leeuwen Ice Cream, Leilo, Deloce, Bomani, Intent Beverage, Mindright, Spirit & Co., Spindrift, Suja, Evolution Fresh

Mike Fata's entrepreneurial journey began when he dropped out of high school. It culminated in the $419 million acquisition of the company he co-founded, global hemp foods producer Manitoba Harvest. Reflecting on his remarkable ascent, Fata mentions one regret: that he didn't "dream bigger." Launched in 1998, Manitoba Harvest, which is best known for its popular Hemp Hearts brand, has played a critical role in education about and mainstream adoption of hemp, beginning in its home market of Canada and later in the United States. Seventeen years after the company's debut, Fata guided a majority sale of Manitoba Harvest at an enterprise value of $132 million. He helped lead a second sale of the company four years later when it was acquired by Canadian cannabis company Tilray for the aforementioned $419 million. Two nine-figure exits… not bad for someone who left school at age 13. In the following interview, Fata spoke about how educating himself about nutrition and healthy living led him to hemp, overcoming government-led and generational disinformation about the crop, why he laments not seeing greater potential for the company early into its development and where he drew inspiration for confidence as a CEO. Show notes: 0:48: Interview: Mike Fata, Founder, Manitoba Harvest -- Taste Radio editor Ray Latif sat down with Fata and discussed the entrepreneur's mentorship of brand founders on social media app Clubhouse, his path from bullied teen to health and hemp guru, the Canadian government's role in the creation and launch of Manitoba Harvest and how the DEA stunted the company's foray into the U.S. Fata also spoke about how people and organizations in the natural foods community helped him become a better leader, why he describes himself as "a born entrepreneur but a made CEO," what Whole Foods taught him about team building, the retail partners that helped educate mainstream consumers about hemp and the importance of humility when bringing leaders to help scale the company. Later, he discussed his involvement as an investor in several fast growing food brands and how he advises entrepreneurs when it comes to navigating a crowded and competitive market for natural foods. Brands in this episode: Manitoba Harvest, Dr. Bronner's, Stonyfield, Love Good Fats, OM Mushroom

On March 12, 2020, a hard coffee brand called Bomani Cold Buzz announced its official debut. The timing of the launch was seemingly unfortunate: one day prior, the Covid-19 pandemic upended American society and prompted lockdowns across the country. Yet while the months ahead were exceptionally challenging for most food and beverage startups, Bomani persevered. The brand landed distribution at over 1,000 retail stores including those of Total Wine, Stater Bros., Whole Foods and Gelson's, built a dynamic e-commerce business and secured a $3.5 million round of capital in December. How, in a year of turmoil, did Bomani get off to a hot start? In an interview included in this episode, we spoke with co-founders Sam Madani, Amin Anjedani and Kai Drewry who explained how preparation, planning and purpose gave the company a foundation for success, why aggressive cold-calling was critical to finding the right suppliers and service providers, their thoughtful approach to surveys and focus groups and how they convinced investors and advisors to believe in their vision. Show notes: 0:44: Essentia's Exit, How To Meet A Retail Buyer, Funding Wins And Bite-Sized Innovation -- The episode's hosts discussed Nestle's acquisition of premium alkaline water brand Essentia, BevNET's upcoming Speed Dating event, which will pair brand founders with retailer buyers, recently announced seed rounds for nitro coffee and functional beverage brands and notable products sent to our office over the past week, including vegetable-based cakes, grain-free pizza bites and immunity-focused drinks. 20:07: Interview: Sam Madani, Amin Anjedani & Kai Drewry, Co-Founders, Bomani Cold Buzz -- The co-founders sat down with Taste Radio editor Ray Latif and spoke about how their background in investment banking led to the creation of Bomani, effective networking and how to choose the right partners and advice. They also discussed consumer reception to the brand in its pre-launch phase, marketing that finds a balance between party culture and mature drinking and whether rapid growth was an intentional part of their strategy. Brands in this episode: Bomani Cold Buzz, Essentia, Nitro Beverage Co., Cloud Water, Snow Days, NewGem Foods, Planet FWD, Veggies Made Great

Laid back and longhaired, Nick Taranto is over a decade removed from his service as an officer in the Marine Corps, having enlisted after earning an MBA at Harvard Business School. In speaking with Taranto for an interview featured in this episode, it's clear that, while he may not resemble the prototypical soldier or B-school grad, his experience at the two revered institutions have helped guide his career as an entrepreneur. Taranto communicates with purpose and has the air of a natural leader and creative thinker, someone who could excel on both the battlefield and the boardroom (although you get the sense that he might spell the latter b-o-r-e-d-r-o-o-m). After leaving the Marines, Taranto co-founded pioneering meal kit company Plated in 2012 and sold to grocery chain Albertsons for $300 million just five years later. He explained that part of his success at Plated derived from his ability to connect and communicate with investors, retailers and consumers. It's an important skill set, one that he carries into his latest venture, HOP WTR, a brand of non-alcoholic, hopped sparkling waters that are infused with adaptogens and nootropics. It's a timely entry into the budding business of beer alternatives and one that, like many entrepreneurial companies, carries a personal meaning for Nick. Within our conversation, we delved into Taranto's life and career, including his reason for entering the military, how he managed Plated's very complex business model, how to assess timing and opportunity and why storytelling is the key to any successful company. Show notes: 0:45: Interview: Nick Taranto, Co-Founder, Plated & HOP WTR -- Taranto sat down with Taste Radio editor Ray Latif for an expansive conversation that began with the entrepreneur's thoughts on Bitcoin, the significant impact that 9/11 had on his life, comparing leadership skills he learned at Harvard Business School and in the Marines and why the latter discouraged "OFP." He also explained how the 2008 recession affected the career paths for business school graduates, his unhappy stint at a high-profile investment bank, the origins of Plated and why he admits that turning a profit was not a priority for the company. Later he spoke about his decision to launch a beverage brand, the positioning of HOP WTR and why he's bullish on sober-curious lifestyles. Brands in this episode: HOP WTR, Plated