Taste Radio

In this episode, we explored the evolving landscape for plant-based foods through conversations with Ben Mand, the CEO of coconut beverage brand Harmless Harvest and Michele Simon, the founder and executive director of industry trade group the Plant Based Foods Association (PBFA). Mand, who joined Harmless Harvest last year, spoke about the company's recent revamp of its dairy-free, coconut-based yogurt drink and how lessons from its initial launch have shaped the company's innovation strategy. He also discussed how Harmless Harvest is exploring opportunities to extend its brand platform while maintaining the integrity of its flagship product. Later in the show, Simon, who launched the PBFA in 2016, spoke about a shift in how consumers perceive plant-based foods and how brands are responding. She also addressed the growing debate about the proper use of the words "meat" and "milk" and why she believes that lobbyists advocating on behalf of animal-based meat and dairy industries are fighting a losing battle. Show notes: 1:43: The Ill Subliminal — The hosts discussed Rowdy Mermaid Kombucha's recent $3.5 million funding round, Landis' unfortunate illness, GT's Living Foods' line of adaptogenic beverages and a visit from cannabis innovator Adam Terry. 11:42: Interview: Ben Mand, CEO, Harmless Harvest -- A veteran CPG executive, Mand took the reins of a company that has faced a few challenges to its business in recent years, most notably in the use of its former processing method, HPP. Nevertheless, the Harmless Harvest brand has maintained a loyal following, particularly among consumers in the natural channel. ow the coconut water category has evolved in recent years and the most pressing challenges facing companies in the space. 27:35: Interview: Michele Simon, Executive Director, Plant Based Foods Association (PBFA) -- Since launching the PBFA, Simon and her team have lobbied for companies innovating with plant-based alternatives to meat and dairy products. NOSH editor Carol Ortenberg caught up with Michele at the 2019 Winter Fancy Food Show for a conversation about the development of the trade group and work on behalf of its member companies. Brands in this episode: Rowdy Mermaid Kombucha, Spindrift, KeVita, Iconic Protein, Koia, LifeAid, Zola, Piknik, GT's Living Foods, Harmless Harvest, Plum Organics, FRS, Beyond Meat

Three decades ago, Marygrace Sexton launched Natalie's Orchid Island Juice Co. with an ambitious goal: give consumers across the country access to high-quality, fresh-squeezed juice. While the dream was big, Sexton launched the company in a production facility about the size of a one-bedroom apartment and the first bottles were shipped in a delivery truck borrowed from a local meat company. Natalie's, named after Sexton's first daughter, has since grown by leaps and bounds in the years since. Its juices are sold in over 30 states and 40 countries and annual revenue reached $63 million in 2018. The company is family-owned and operated, and Sexton says that its commitment to quality and customer service have remained the same since day one. In the following interview, she spoke about the brand's origins and the two rules that govern its business strategy. Sexton also explained why she's determined to change her leadership style, discussed the company's succession plan and how she's preparing her daughter to take the reins. Show notes: 1:41: Marygrace Sexton, Founder/CEO, Natalie's Orchid Island Juice Co. -- In an interview recorded via weblink, Sexton explained how seeing her mother live in poverty motivated her to succeed as an entrepreneur. She also discussed navigating challenges within the competitive juice category and how the company overcame a costly recall. Sexton also spoke about why it's difficult to change her management style, the business advice she gives to her daughter and likely successor and the reason she launched A-GAP, a non-profit that encourages time off from technology. Brands in this episode: Natalie's Orchid Island Juice Co.

Blue Bottle Coffee CEO Bryan Meehan is well aware of the increasingly competitive landscape for coffee. Yet while some companies are racing to expand and innovate, Blue Bottle, one of the most admired coffee roasters and retailers in the world, is taking a patient and restrained approach. "Our way is not the right way if we want to be the most commercially successful company in the country. Meehan said in an interview included in this episode. "There are companies ahead of us that are doing more innovation. But I think our way is the right way if we think about the long-term value of the brand and what taste we deliver to our customers." That perspective is embraced by Blue Bottle's majority owner, Nestlé, which in September 2017 paid approximately $500 million for a 68 percent stake in the company. Meehan remarked that Nestlé views Blue Bottle as "doing something very unique and should not be touched." "Throughout the whole culture of Nestlé, there's support to just (let) Blue Bottle be," he said. As part of our conversation, we spoke with Meehan about how Blue Bottle's new line of whole bean coffee in pressure-sealed cans fits into its purposeful innovation strategy. He also discussed the evolution of Blue Bottle's cafe and beverage business and the company's efforts to enhance consumers' experience with coffee and his perspective on the future of packaged coffee drinks and the industry as a whole. Also in this episode: an interview with former N'Sync star Lance Bass who recently introduced a line of cocktail mixers called Just Add X. Bass spoke about the launch and development of the new brand and how his experience in the CPG business compares to that of his music career. Show notes: 1:39: Cannabis, Canned Cocktails & Freeze-Dried Ice Cream -- Mike spoke about his visit to the Seed to Sale cannabis conference held this week in Boston and what it was like to interview Lance Bass. Later, the hosts imbibed on canned cocktails and tea-infused beer, munched on freeze-dried iced cream and remarked a recent visit to the office by Dan & Genevieve Brazelton, the founders of cocktail mixer company Improper Goods. They also discussed the construction of a new studio for our new weekly video show, Taste Radio Now. 15:23: Interview: Bryan Meehan, CEO, Blue Bottle Coffee -- Since he Meehan took the helm of Blue Bottle in 2012, Meehan has overseen three major funding rounds and executed a significant expansion of the company's cafe business and its foray into ready-to-drink beverages. He also guided Blue Bottle through Nestle's acquisition of a majority stake in the company. In an interview recorded at Blue Bottle's booth at the 2019 Winter Fancy Food Show, he discussed the recent launch of its innovative cans of coffee beans and expansion of its cafe business. He also explained why Nestle views Blue Bottle as "precious" and why "over time (it) can be a company for everybody." 30:55: Interview: Lance Bass, Founder, Just Add X -- If you grew up in the late 1990's or early 2000's you're probably familiar with Lance Bass, best known from the wildly popular boy band N'Sync. Since hanging up his headset mic and dancing shoes, Lance has begun a new career as a beverage entrepreneur with the launch of cocktail mixer line Just Add X. At the 2019 Winter Fancy Food Show, Lance sat down with Mike Schneider and NOSH editor Carol Ortenberg for a conversation about the launch and development of Just Add X and how his experience in the CPG business compares to that of his music career. Brands in this episode: MedMen, Cocktail Squad, Shipyard Brewing Co., Tiesta Tea, Owl's Brew, Cosmik Ice Cream, RAFT, The Bitter Housewife, Smashmallow, Blue Bottle Coffee, Intelligentsia Coffee, Stumptown, Just Add X, Chef'd

We live in a time when we don't have to make a trade-off between healthy and delicious food, but we used to. Pete Lescoe was one of a handful of pioneers who paved a path for better-for-you and tasty snacks with Food Should Taste Good, which he launched in 2006. The brand's line of tortilla chips, made with healthy ingredients like flaxseed and quinoa, was an instant hit with retailers and consumers, and just six years after its market debut Food Should Taste Good was acquired by General Mills. Five years later after the sale, Lescoe was back at it with Plant Snacks, an innovative brand of healthy chips made from cassava flour. In the following interview, Lescoe chronicled his journey as an entrepreneur, including how he created a foundation for success with Food Should Taste Good, discussed his perspective on risk and explained why cash will always be king. He also spoke about the eventual sale of the company, why he got back in the food business and why he doesn't think about happiness as a goal. Show notes: 2:38: Interview: Pete Lescoe, Founder, Food Should Taste Good/Plant Snacks -- In a conversation recorded at his office in Greenwich, Conn., Lescoe recounted his early days in business beginning with a business development role at small chain of flower stores through to his MBA education at Babson College and work with a food broker. He also discussed why having an income while launching Food Should Taste Good was so important in the first year, how he negotiated contracts with co-packers and retailers in such a way that cash was always available, why imitating success helped scale the brand, and the decision to take on equity capital. He also talked about life after the sale of Food Should Taste Good, why he saw an opportunity to lead the emerging cassava snack space with Plant Snacks, and the role of happiness in his life. Brands in this episode: Food Should Taste Good, Plant Snacks

Hint founder and CEO Kara Goldin knows a thing or two about building a brand around a successful e-commerce strategy. Approximately 40 percent of the flavored water company's $100 million in annual revenue comes from online sales, a majority of which is from its website, drinkhint.com. When advising entrepreneurs on how to build a foundation for success online, Goldin encourages them to keep it simple. "Whether you're a $500,000 brand or you're a $1 billion brand, start small," she said in an interview included in this episode. "Launch a small website… and make it really simple to transact. If you start with 'the consumer controls your destiny,' make it easy. Think about your own life. People are really busy. Spend money on photography, (include) a really basic story and make it super-easy to check out. And then spend a little bit of money on ads." As part of the interview, recorded at Hint's headquarters in San Francisco, Goldin also discussed the mission and purpose of its brick-and-mortar retail store, which it describes as an "experiential water bar," and how it has enabled the company to learn more about its consumers. Also in this episode: A conversation with James Le Compte, the CEO of To'ak, an ultra-premium chocolate brand based in Ecuador. Le Compte discussed the origins and positioning of To'ak and shared an amazing story of how the company located and identified the rare cacao used in its products. Show notes: 1:27: Siete & Stripes + TR Now! -- The hosts discussed recent headlines on BevNET and NOSH, including a lawsuit filed by the model known as Fiji Water Girl against The Wonderful Company and a $90 million minority investment by The Stripes Group into Siete Family Foods. Mike, John and Ray also spoke about their visit to Hint HQ, and riffed on Taste Radio Now!, a new video show livestreamed on Instagram and YouTube. 12:53: Interview: Kara Goldin, Founder/CEO, Hint -- We first featured Kara Goldin on Taste Radio back in Ep. 81 of the flagship podcast. This time around, Ray Latif sat down with her Hint's headquarters in San Francisco's Cow Hollow/Marina district, where the company operates out of four storefronts, one of which is a company-owned retail store. Goldin explained why the shop enables Hint to "really secures [an] omni-channel approach," and its role in attracting new business to its DTC platform. She also spoke about best practices for e-commerce and why data from online sales is critical to understanding Hint's audience. 36:57: Interview: James Le Compte, CEO, To'ak Chocolate -- At BevNET Live Winter 2018, Le Compte joined Mike Schneider and talked all things To'ak. The company creates ultra-premium chocolate using a rare variety of cacao once thought to be extinct; To'ak chocolate bars range from $280-685, depending on variety. Le Compte discussed his affinity for Taste Radio and also explains why Ecuador is central to To'ak's mission and discussed why the company chose to position its products as luxury items. Brands in this episode: Goldthread, Liquid Death, Harmless Harvest, Colorado Hemp Honey, Hint, To'ak

When considering the breadth of her career as a chef and restaurateur, one might ask: what hasn't Nancy Silverton accomplished? Having cut her teeth in the restaurant business nearly 40 years ago, Silverton has been consistently lauded as one of the greatest chefs of our time. Honored twice by the James Beard Foundation -- in 1991 as the Outstanding Pastry Chef in America and in 2014 as the recipient of its Outstanding Chef Award -- her contributions to American cuisine are legendary. Silverton's influence stretches beyond restaurants. She's also the founder of acclaimed bread company La Brea Bakery, which has helped redefine bread as a premium food on dinner tables across the U.S., and of Nancy's Fancy, a luxury brand of gelatos and sorbettos. In an interview included in this episode, Silverton spoke about her approach to cooking and food innovation and why she's always trying to create craveable food. She also explained why "having a business is not a hobby" and how she navigates the challenges of modern marketing… aka making your restaurant bathroom "Instagrammable." Show notes: 3:20: Recorded at the 2019 Winter Fancy Food Show, Silverton spoke with NOSH editor Carol Ortenberg about the development and emergence of La Brea, which was sold in 2001 for over $55 million. She also discussed the importance of aligning flavor with food, why she doesn't manage her own Instagram account, and her work as the owner of the influential Mozza Restaurant Group, which operates several pizzerias and fine dining establishments in Southern California. Brands in this episode: Mozza Restaurant Group, La Brea Bakery, Nancy's Fancy

Two years after launching their loose leaf tea company, Tiesta Tea co-founders Patrick Tannous and Dan Klein arrived at a crossroads. Amid slumping sales, their advisors exhorted the young entrepreneurs to find new retail accounts. Tannous and Klein replied that they'd already visited hundreds of retailers throughout their home market of Chicago and other cities in the Midwest. "What do you want us to do?" Tannous recounted. "And they looked at us and said, 'Did you guys go door-to-door in New York?'" Tannous and Klein hit the road with a "play the numbers" strategy and goal: knock on 500 doors in 25 days and win 50 new accounts. In an interview included in this episode, Tannous explained that the road trip was not only successful, it helped them refine their pitch and learn best practices for selling the brand to retailers. He also discussed how Tiesta has built strong relationships with retail buyers, why the company's partnership with Target resulted in a new line of cold brew bottled teas, and the key role the founder of Jimmy John's sandwich chain played in the company's development. Also in this episode, a conversation with Robert Jakobi, a serial entrepreneur and creator of a number of successful brands in England. In 2017 he launched Bou, a U.S. based brand of better-for-you bouillon and gravy cubes, and instant soup cups. Jakobi chronicled his journey from the U.K. to the U.S. and discussed the differences between the two countries in terms of financing, entrepreneurship and M&A. Show notes: 1:39: Big Soda + Niche Category = ??? -- The hosts discussed the recent launch of Pepsi Nitro, a nitrogenated version of the soda company's flagship cola and The Coca-Cola Co.'s introduction of Bar None, a line of non-alcoholic cocktail beverages. They also spoke about the launch of Taste Radio Now! A new weekly TV show that's livestreamed on YouTube and Instagram Live, BevNET's upcoming Cannabis Guide and hiring at BevNET. 13:22: Interview: Patrick Tannous, Co-Founder/CEO, Tiesta Tea -- Launched in 2010 by Tannous and childhood friend Dan Klein, the Chicago-based company markets a range of functional loose leaf and ready-to-drink cold brew teas. The fast-growing brand is sold in over 6,500 retail locations across the U.S., including Costco, Target and Whole Foods, and last year the founders were named to Inc. Magazine's 30 Under 30 list. In the following interview, I sat down with Tannous spoke about the origins of Tiesta and how he and Klein identified an opportunity to innovate in the sleepy category of loose leaf teas, and why knocking on 500 doors is something every entrepreneur should do. 34:47: Interview: Robert Jakobi, Founder/CEO, Bou -- Most people are familiar with Cup-O-Noodles, the instant soup brand that comes in a styrofoam cup. Robert Jakobi saw an opportunity to make a healthier version. Two years ago, he launched Bou, a better-for-you brand of bouillon and gravy cubes and soup cups. Jakobi spoke with BevNET CMO Mike Schneider about the development of his company, which he launched after a starting a number of successful brands in England. Brands in this episode: Pepsi, Coca-Cola, Bar None, Not Just Pasta Sauce, Brooklyn Boocha, Flower Power, Tiesta Tea, Bou

There is some disagreement about the correct pronunciation of spelled kefir. Yet, whether you pronounce it KEE-fur or kuh-FEAR, there's no question about how to say the name of the leading brand in the category: LIFEWAY. Founded in 1986 by the Smolyansky family, Lifeway helped pave a path for mainstream consumption of kefir, a fermented dairy milk beverage that originated in Eastern Europe and is prized for its probiotic benefits. Since taking the helm as CEO of Lifeway in 2002, Julie Smolyansky has led the publicly traded company to a nearly 10-fold growth in sales and a significant expansion of Lifeway's product offerings, which include a variety of kefir drinks, yogurts, kids' foods and frozen desserts. In an interview included in this episode, Smolyansky spoke about the origins of Lifeway, which was launched in Chicago eight years after her family fled the former Soviet Union. She also discussed taking on the role of CEO at a relatively young age and how she deals with persistent criticism, how the company's innovation strategy and why Lifeway releases some new products as "a marketing expense." Show notes: 2:58: Interview: Julie Smolyansky, CEO, Lifeway Foods -- Recorded via weblink, Smolyansky spoke about a recent meeting with entrepreneur Richard Branson and offered her perspective on the current political climate for refugees based on her on experience coming to the U.S. in the 1970s. She also discussed the origins of Lifeway, which was launched from the basement of her family's Russian deli in Chicago, and how it was initially marketed to Russian communities in U.S. cities before later finding resonance among health-focused consumers. She also explained why protecting the legal definition of kefir is critical, how she overcome personal tragedy and quieted the naysayers after taking the reins as CEO, and what the company learned about the launch of its kids' line when it debuted at the height of the recession. Brands in this episode: Lifeway

In an episode that covers retail strategies from Trader Joe's to tap rooms, we feature interviews with entrepreneurs behind two innovative companies: Pete Maldonado, the co-founder of fast-growing meat stick brand Chomps, and the co-founders of upstart coffee brand Riff Cold Brewed, Paul Evers and Steve Barham. Launched in 2012, Chomps has gradually evolved from a small direct-to-consumer brand focused on consumers with specialized diets to one that reached over $20 million in sales in 2018. Chomps is carried nationally at Trader Joe's and Maldonado told us it will soon close on a major distribution deal with Walmart. In our interview with Maldonado he discussed best practices for working with the notoriously secretive Trader Joe's and how Chomps is continuing to patiently expand its retail presence at major chains by focusing on strategic merchandising displays and in-store placement. Later in the show, we're joined by Evers and Barham, who launched Riff, a brand of glass bottled cold brew coffee in early 2018. In addition to its ready-to-drink beverages, the company also operates a unique taproom in Bend. Evers, a co-founder of both the highly respected craft brewery Crux Fermentation Project and branding agency tbd, described the location as both the epicenter of the brand and asa key component of its mission to create new consumer experiences with coffee. Show notes: 1:36: Botanicals, Butters and... Baseball? -- The hosts chatted about a few products and new brands that came into the office over the past week, including Olipop, Spudsy and Humble Nut Butter. They also discussed best practices for making a great email pitch. 9:24: Interview: Pete Maldonado, Co-Founder, Chomps -- Maldonado discussed the origins of Chomps, how it has developed a loyal following among Whole30 and Paleo consumers. He also explained why the brand will never compete on price, why women make up over 80 percent of its consumers, and the reason that he's extremely cautious about accepting outside capital. 32:28: Interview: Paul Evers and Steve Barham, Co-Founders, Riff Cold Brewed -- Recorded on location at the Riff taproom in Bend, Ore., Evers and Barham discussed the role of the taproom in Riff's development and as an incubator for new ideas. They also spoke about the genesis of Riff and their plans to differentiate the brand amid a crowded cold brew market, the evolution of the word craft and how Steve, a former LinkedIn executive, is incorporating lessons from the tech space into the company. Brands in this episode: Olipop, Spudsy, Humble Nut Butter, Chomps, Slim Jim, Riff Cold Brewed, Crux Fermentation Project, Humm Kombucha

Tofurky, which has been producing plant-based meat products since 1980, is the OG of animal protein alternatives. The brand always had a loyal following, but with consumer interest in plant-based meat surging in recent years, sales of Tofurky products, which are distributed on six continents, reached $40 million in 2018. Tofurky president and CEO Jamie Athos recently joined us for a wide-ranging interview included in this episode in which he discussed the origins of Tofurky and how the brand has evolved over its nearly four decades on the market. Athos also discussed current challenges for plant-based meat companies, executing and learning from a recent brand revamp, the reason that Tofurky has resisted acquisition offers and why he believes that plant-based ham has to taste great, but doesn't have to taste exactly like... ham. Show notes: 2:57: Interview: Athos sat down with NOSH editor Carol Ortenberg for an interview recorded at the Alternative Protein Show, an annual industry networking event in San Francisco. As part of their conversation, Athos discussed how challenges in Tofurky's first 35 years have differed from those in the last five, how the company attempts to make manufacturing "as virtuous as possible," and why he believes that "the upside for the world is greater if Tofurky is in the hands of people who understand its place in the ecosystem." He also spoke about Tofurky's lawsuit against the state of Missouri, which is attempting to limit how companies can use the word "meat," navigating the hype for plant-based foods and his belief that the company "should not be in business if we can't make great tasting food." Brands in this episode: Tofurky