Taste Radio

Episodes

• Inside Fancy Food: The Brands, Products & Trends That Stood Out 03.07.2026 24m

  From breakthrough startups to category-defining innovations, the 2026 Summer Fancy Food Show gave the Taste Radio team plenty to talk about. The hosts recap their favorite discoveries from the annual event, highlighting standout brands, globally inspired flavors, premium non-alcoholic beverages, inventive snacks and convenient pantry staples. They also discuss the themes that emerged across the show floor and why this year's event reflected a growing emphasis on quality, creativity and accessible innovation. Show notes: 0:20: Good Show, SFA. Spicy, Convenient, Premium. Get A Kloo. AgRootCulture. – The hosts describe the 2026 Summer Fancy Food Show as one of the most energetic and optimistic editions of the event in recent years and credit organizer Specialty Food Association for embracing emerging brands through startup-focused programming and showcasing several emerging brands that reflect broader industry trends. Ray and Melissa highlight brands that made global flavors more accessible to mainstream consumers, including Indian, Ethiopian, Thai and other international influences across hot sauces, snacks, frozen foods and pantry staples. The hosts also point to continued innovation in convenience, highlighting products such as instant pasta sauces, dried soup and stew mixes, guacamole seasoning packets and premium shelf-stable offerings that combine ease of preparation with high-quality ingredients. The conversation also explores growth in premium non-alcoholic beverages, coffee and tea, with several brands elevating the category through sophisticated flavors, concentrates and upscale packaging. Other notable trends include better-for-you snacks, functional candy, protein-rich dairy products, globally inspired popcorn and chips, and sustainable products rooted in agricultural heritage.  Brands in this episode: Garam Goddess, Nine Pin Cider, Better Bovine, Malai, Chen's, Red Fox Spices, Growie Foods, Yaza Foods, Keya's Snacks, Nomad Snacks, Pastacraft, Guac Shop, NOMMii, Finger Foods Farm, Kloo, Yum Brew, Fortune Coffee, Nomaro, Brica, The Still Bar, Bittermilk,  TofuGo, Cotto, Figa, Atelka, Wandersnacks, Chuh Matcha, Halfday, Awesome Tea
• Wandering Bear Almost Lost It All. Then It Brewed A Second Act. 30.06.2026 35m

  A $7,000 startup. A business that nearly vanished. A brand that's still growing 12 years later.  In this episode, Wandering Bear co-founder and CEO Matt Bachmann shares the hard-earned lessons behind building one of cold brew's original success stories, from surviving the collapse of its office business during the pandemic to reinventing the company through e-commerce and strategic retail expansion.  He also discusses the thinking behind the brand's latest innovations, how to time new product launches, and why staying relentlessly focused on consumers has been the key to long-term growth. Show notes: 0:20: Matt Bachmann, Co-Founder & CEO, Wandering Bear – On location in New York City, Matt talks about how Wandering Bear's original mission of bringing a coffee shop experience into consumers' homes has guided its evolution. He discusses launching the company with a $7,000 investment, pioneering the boxed cold brew format for offices, and navigating the devastating impact of the pandemic by pivoting to a thriving direct-to-consumer business. Matt shares lessons from expanding into retail, the importance of timing product innovation, and how the company's new protein coffee lattes balance premium coffee quality with modern nutrition. He also explains Wandering Bear's approach to retail partnerships, fundraising, and long-term planning, while emphasizing the resilience, passion, and consumer-first mindset that have fueled the brand's sustained growth. Brands in this episode: Wandering Bear
• Time To Rethink THC… And DTC? 26.06.2026 34m

  One brand is preparing for a regulatory shakeup. Another just landed in Target with $24 million in fresh capital. The Taste Radio hosts discuss BRĒZ's bet on a future beyond THC, Stars & Honey's leap from DTC success to a nationwide Target launch, and how brands are reinventing Shirley Temples, protein bars, and Rice Krispie treats for a new generation of consumers. Show notes: 0:20: Fancy Talk. Strategizing For A Ban. E-Comm Insights. Why Buy? Shirley A Hot Trend. Aye, Captain. –  Ray highlights the upcoming Summer Fancy Food Show and Taste Radio's Elevator Talk series before the hosts shift to a conversation about the challenges facing cannabis beverage brand BRĒZ. They discuss looming federal regulations that could severely restrict THC products and the company's efforts to expand with non-infused adaptogen beverages. The conversation then turns to protein bar brand Stars & Honey, which secured a nationwide Target launch and a $24 million investment from VMG Partners after spending years refining its direct-to-consumer business. The hosts discuss the brand's growth strategy, product positioning, and the broader appeal of flavor-forward protein bars. They also sample protein bar brand Samsara, praising its South Asian-inspired flavors, clean ingredient profile, and emphasis on taste over traditional nutrition-focused messaging. The hosts then discuss GT's Synergy Shirley Temple kombucha collaboration with Cheribundi, spotlight Lil' Bucks' buckwheat-based snack bars and note the rise of better-for-you alternatives to classic Rice Krispie treats. The episode wraps with a look at Protein Pints' new Protein Pops and a lighthearted farewell to longtime BevNET team member and "Sample Captain" Colin Segrue as he relocates from Boston to the New York area. Brands in this episode: BRĒZ, Stars & Honey, Neutonic, Cann, Trip, Celsius, Olipop, Samsara, Mezcla, MOSH, GT's Living Foods, Cheribundi, Lil' Bucks, BTR Nation, Protein Pints
• How Good Good Found Its Sweet Spot — And Thousands of Retail Doors 23.06.2026 26m

  Most jam brands are built on sugar. Good Good built a business by taking it out. In this episode, Good Good founder and CEO Gardar Stefansson discusses how the Icelandic brand evolved from a struggling stevia startup into a rapidly growing platform of no-added-sugar spreads now sold in approximately 10,000 U.S. stores and 30 countries worldwide.  He shares lessons from scaling across major retailers, navigating pricing and promotions, developing products consumers love, and building a premium brand in an increasingly competitive category. Gardar also explains why packaging is a company's most powerful marketing asset and why getting consumers to try your product remains the key to driving repeat purchases and long-term growth. Show notes: 0:20: Gardar Stefansson, Co-Founder & CEO, Good Good – Gardar discusses the origins of Good Good, which launched in 2016 as a stevia sweetener company before pivoting to a no-added-sugar jam recipe that ultimately became the foundation of the business. He explains how "No Added Sugar" evolved into the brand's core message and describes Good Good's growth strategy as it expanded across retail channels including Whole Foods, Costco, Walmart, and Amazon. Gardar emphasizes the importance of leveraging syndicated retail data, in-store merchandising, promotions, and digital marketing to build awareness and drive trial. He argues that packaging and messaging are a brand's most effective marketing tools, noting that shelf presence is its most valuable real estate. He also discusses Good Good's disciplined approach to innovation, explaining how the company balances consumer demand, retailer expectations, and product quality when developing new products, including peanut butter and chocolate spreads. Throughout the conversation, Gardar highlights a relentless focus on getting consumers to try the product – through sampling, events, and grassroots marketing initiatives – as a key driver of the brand's success. Brands in this episode: Good Good
• Could The Next Olipop Be A Kid's Drink? Functional & Fun Takes On CPG. 19.06.2026 26m

  What if the next billion-dollar brand is hiding in a powder stick, a functional cookie, or a kid's lunchbox? In this episode, the Taste Radio crew breaks down the meteoric rise of hydration brand DryWater, which has expanded from startup to 41,000 retail locations in just over two years. They also spotlight Fields Good, the modern cookie brand launched by Ashley Fields, daughter of the founder of Mrs. Fields, and examine the growing opportunity – and unique challenges – of marketing beverages to kids and families. Show notes: 0:20: Do It Live. Of Myce & Mike. Oxymagic. Oatmeal Raisin, But No Sleep. Opps & Opportunities. – The hosts reflect on the energy and connections that defined BevNET Live NYC 2026, highlighting how face-to-face conversations with founders, suppliers, investors, and industry partners continue to create meaningful opportunities across the beverage industry. They also discuss the emergence of kanna-based beverage brands and preview upcoming events, including the Summer Fancy Food Show and several Taste Radio meetups. The conversation then turns to DryWater, whose grassroots consumer following has helped fuel a remarkable rise from startup to national retail presence. Later, the hosts examine functional cookie startup Fields Good and debate whether consumers will embrace cookies formulated for focus, sleep, and protein. They also explore the challenges and opportunities of developing products that resonate with both parents and kids, from protein-packed oat milk to better-for-you sodas. Brands in this episode: Myce, Innerbloom, Amerytnth, Goldie, Anjali's Cup, DryWater, Fields Good, Cape Cod Chips, Late July Snacks, Nixie Beverage Co., Willa's, Sprite
• How Wilde Built A Brand No One Can Copy 16.06.2026 31m

  For 12 years, Jason Wright has been obsessed with one question: Can a protein snack compete with the biggest brands in the chip aisle on taste alone? In this episode, Jason, the founder and CEO of Wilde Snacks, explains how a failed meat-bar business led to a breakthrough innovation, why he spent years building proprietary manufacturing technology, and how Wilde's new Protein Crackers fit into a broader vision for a protein-powered snack platform.  Jason also discusses the value of patient investors, the strategic role of Costco and product sampling in driving trial, and why he believes the future of better-for-you snacks depends on eliminating the compromise between nutrition and indulgence. Show notes: 0:20: Jason Wright, Founder & CEO, Wilde Snacks – Jason reflects on his first appearance on Taste Radio before discussing the years-long effort to develop Wilde's proprietary manufacturing technology and the opening of the company's first production facility in 2021, a move he credits with transforming the brand and fueling sustained growth. He also talks about the launch of Wilde Protein Crackers, the strategic advantages of owning manufacturing, and how patents, specialized equipment, and operational expertise have helped create a formidable competitive moat. Along the way, Jason highlights the role of Costco, Whole Foods, and product sampling in driving consumer trial, while outlining Wilde's ambitions to expand into new protein-based snack formats, including tortilla chips and other innovations. He also emphasizes the importance of patient investors, particularly lead backer Alan Karp, whose long-term support enabled Wilde to pursue an unconventional vision and build the business on its own timeline. Brands in this episode: Wilde Snacks, Epic, Kind, I Can't Believe It's Not Butter, Fritos, Pringles, Quest
• A 'Live' Take: In a Crowded Market, Clarity Wins 12.06.2026 11m

  What separates the brands that break through from the ones that get left behind? At BevNET Live NYC 2026, founders, retailers, and investors pointed to a common answer: clarity. In this episode, recorded live from the event, the hosts recap key takeaways from day one, including emerging trends in ingestible beauty and why a crystal-clear value proposition is more important than ever. Show notes: 0:20: In The Knick Of Time. Six From The Show'. Next 'Gen Drinks. Clearly Important. – Recorded live on day two of BevNET Live NYC 2026, Ray, John and Melissa reflect on highlights from the event, including strong attendance, engaging networking, and the excitement of the New Beverage Showdown final round, featuring six emerging brands spanning THC beverages, protein water, coffee-cacao blends, non-alcoholic cocktails, juice, and craft soda. The conversation also explores key industry trends discussed at the conference, including the continued rise of protein, creatine, collagen, and ingestible beauty products, as well as what retailers like Whole Foods, Walmart, Wegmans, and The Vitamin Shoppe are looking for in emerging brands. The hosts share insights from presentations by industry leaders including Athletic Brewing co-founder Bill Shufelt and Bai founder Ben Weiss, emphasizing the importance of clear value propositions, consumer engagement, and innovation. The episode closes with gratitude for attendees and an invitation to future BevNET Live events and Taste Radio meetups. Brands in this episode: Dad Grass, Cabu Latte, Dirty Virgo, Lyflo, Umma Juice, Brause, Solstice, Athletic Brewing, Bai, Crooked Pop
• How Mooala Built A Multi-Million Dollar Brand By Keeping It Simple 09.06.2026 33m

  What if the secret to winning in CPG wasn't chasing the next trend – but staying focused on simple ingredients, a clear brand promise, and flawless execution? In this episode, Jeff Richards, founder and CEO of plant-based milk brand Mooala, explains how a commitment to organic sourcing, clear positioning, and a disciplined retail strategy helped transform a scrappy startup into one of the category's fastest-growing companies – even as the plant-based industry around it raced to reinvent itself. Show notes: 0:20: Jeff Richards, Founder & CEO, Mooala – Jeff reflects on his participation in BevNET Live's New Beverage Showdown in 2017 and discusses leaving investment banking to pursue an opportunity he saw in almond milk. He talks about Mooala's distinctive organic almond and banana milks and explains how the brand differentiated itself through organic certification, ingredient transparency, and flavor-forward formulations. He opens up about the challenges of educating consumers, refining Mooala's packaging, and adapting its messaging as shopper priorities evolved. He also details the realities of scaling a refrigerated beverage brand, from securing early wins with retailers such as Whole Foods, Costco, H-E-B, and Wegmans to navigating distribution, pricing, and marketing constraints with limited resources. Jeff shares lessons from fundraising, including the risks of raising capital before establishing product-market fit, and reflects on the rise and subsequent correction of the plant-based category. Looking back, he emphasizes the importance of incremental improvement, disciplined innovation, and patience, noting that Mooala's recent success stems from the alignment of strong products, clear brand messaging, organic positioning, and growing consumer demand. Brands in this episode: Mooala, Silk, Blue Diamond, Deep Eddy Vodka, Oatly, Ripple
• David's Decadent Bet, AI Discovery & Austin's Top Operators 05.06.2026 59m

  Can protein be a decadent dessert? David is betting on it. We dig into the brand's new frozen desserts, unpack Smash Foods' $5 million funding round, examine how AI is changing the path to purchase and revisit standout insights from some of Austin's smartest operators. Show notes: 0:20: Pod-Assembly. Pints Delight. Bye, Chia. Claude Picks. Yo Matcha. No Sweat Studio. – While a "sample captain" builds a podium, the hosts preview BevNET Live NYC 2026 before sampling the latest opus from Peter Rahal's David Protein brand: a new line of indulgent frozen desserts (aka ice cream). They turn their attention to Smash Foods' $5 million funding round and what its evolution reveals about the power of simplifying a brand story to fuel growth. They also examine AI's growing influence on product discovery and purchasing decisions, and what that shift could mean for emerging brands competing for consumer attention. The hosts also highlight a new matcha liqueur, a seedy cracker brand and a "brief" collaboration. 27:17: Interviews from Taste Radio's Austin Meetup – Nutrabolt Chief Commercial Officer Jason Cantelli discussed scaling multiple brands while staying relentlessly focused on consumers. Corner Market Communications founder and CEO Megan Kelleher outlined how modern PR can drive tangible business results. NextFoods CEO Marc Seguin reflected on revitalizing GoodBelly, building a strong culture and thinking like an owner at every stage of growth. Bloom SVP of Brand Erica Tam explained how community-building, influencer marketing and retail execution have fueled the brand's rapid rise. Brands in this episode: David Protein, Halo Top, Smash Foods, Protein Pints, Yoshi Matcha Liqueur, Coaqua, Scoops, Mid-Day Squares, Superfoodio, Top Seedz, Old Milwaukee, OOSO, C4, Cheribundi, GoodBelly, Bloom 
• TRUFF's Founders: 'The Status Quo Is In All Of Our Hands' 02.06.2026 33m

  "The status quo is in all of our hands," says TRUFF co-founder Nick Ajluni — a mindset that has guided the brand since day one. TRUFF built its reputation by breaking the rules. Now, as the company expands beyond its viral hot sauce with a major rebrand, new product lines, and a retail-focused growth strategy, Nick and co-founder Nick Guillen are focused on scaling the business without losing the edge that made it a phenomenon. In this episode, the entrepreneurs discuss the strategy behind TRUFF's refreshed packaging, more accessible pricing, and new aioli line, as well as how they balance data and instinct when developing products. They also explain why bringing in an experienced CEO was a pivotal move for the company's next chapter and share their vision for evolving TRUFF from a disruptive startup into a lasting, category-defining condiment brand. Show notes: 0:20: Nick Ajluni & Nick Guillen, Co-Founders, TRUFF – The founders reflected on TRUFF's evolution from a digitally native, Instagram-driven luxury hot sauce brand into a broader premium condiment company focused on making "elevated culinary experiences more accessible" and a mission to become America's leading premium condiment brand. They also discussed TRUFF's recent brand refresh, describing it as a careful "renovation" rather than a reinvention and one that could support a more accessible pricing strategy without sacrificing the premium quality, distinctive branding, or culinary standards that built the company's reputation. They talk about the brand's innovation strategy which balances data, retailer feedback, consumer trends, and intuition while maintaining rigorous product development standards. The founders also highlight investments in talent, operations, and product quality and praise new CEO Esi Seng for her combination of CPG expertise, culinary passion, and cultural alignment with the founders' vision. Looking ahead, they say that their goal is not simply distribution growth or a potential acquisition, but building an enduring brand that reshapes how consumers think about condiments. Brands in this episode: TRUFF, Red Bull, Cholula, Tate's Bake Shop, Happy Coffee, Heinz, Liquid I.V., Poppi, Health-Ade, Simple Mills
• Why Más+ Failed — And Why Patrón Continues To Win 29.05.2026 46m

  Lionel Messi is a global sports icon and had a deep-pocketed strategic partner at his side. So why did his sports drink brand Más+ fail? The hosts break it down and also discuss how protein snack brand Wilde is turning heads with a new take on a cheesy cracker. Plus, Patrón's Roberto Núñez & David Rodriguez reveal how the leading tequila maker scaled globally without sacrificing its handcrafted roots. Show notes: 0:20: Face Tattoo. Shelf Talkers. Mas Authenticity. Super Salsa. Wilde Ideas. Ray's New Substack? – Ray and John congratulate — and rib — Mike about Arsenal finally winning the Premier League before highlighting opportunities for BevNET Live attendees to connect directly with retail buyers from Whole Foods, Vitamin Shoppe, Wegmans, and Walmart. The conversation then turns to the shutdown of Messi's sports drink brand, Más+, and why celebrity alone isn't enough to build a durable consumer brand, underscoring the importance of authenticity and founder involvement. That theme carries into a discussion of Ithaca Hummus founder Chris Kirby and his new venture, Guillermo's Salsa, with the hosts crediting the brand's early traction to strong execution, product quality, retail expertise, and Kirby's operational experience. The latter half of the episode shifts into rapid-fire product tastings, including Armra's new colostrum soda, which sparks a conversation about rising consumer interest in gut health ingredients and functional beverages. The hosts also heap praise on Wilde, whose protein crackers impress with their Cheez-It-like taste and texture, while spotlighting several other brands, including protein- and probiotic-infused Rogue Snacks, Summer Camp iced tea concentrates, and Holy Tshili chili crisp seasonings. 29:17: Interview: Roberto Núñez & David Rodriguez, Patrón – On location at Patrón Tequila's sprawling hacienda and distillery in Jalisco, Mexico, U.S. National Brand Ambassador Roberto Núñez and Master Distiller David Rodriguez discuss the company's emphasis on craftsmanship and tradition while highlighting the launch of Patrón 100, the brand's new distill-proof tequila. From tahona wheels and copper pot stills to the decision to scale without automation, the conversation offers a rare look inside "the Patrón way" and the philosophy that continues to shape one of tequila's most iconic brands. Brands in this episode: Patron Tequila, Cabu, Trip, Zico, Nantucket Nectars, Culture Pop, Athletic Brewing, Mas+ Messi, White Claw, Prime, Armra, Ithaca Hummus, Guillermo's Salsa, Jalapa Salsa, Svedka, Wilde, Cheez-It, Khloud, Summer Camp, ogue Snacks, Holy Tshili
• Elevator Talk: Wave Kids, Osia, Jous, Kulli, Amor Cura 28.05.2026 1h 5m

  The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Wave Kids, Osia, Jous, Kulli and Amor Cura. The founders and operators introduce their brands and share recent company updates and milestones. This week's special co-host is Nicholas Williams, the founder of Innovation CPG. Nicholas offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders.  Apply now to be featured in an upcoming episode.
• The Simple & Reliable Secret Behind Ithaca's Success & Guillermo's Hot Start 26.05.2026 34m

  A relentless focus on product quality and operational discipline helped Chris Kirby build Ithaca Hummus into one of the most successful CPG brands of the past decade. With Guillermo's Salsa, he's putting that same playbook to work again – but at a notably faster rate of growth. In this episode, Chris argues that lasting success in CPG is driven less by hype or marketing theatrics and more by getting the fundamentals right. He explains how Ithaca's strategic manufacturing partnerships enabled efficient, profitable scale, and why many founders still over-index on fundraising while underestimating the importance of unit economics. He also dives into the early trajectory of Guillermo's, examining both the acceleration and the complexity that comes with celebrity-backed brands, and shares what it really takes to build durable, repeatable velocity at retail in today's crowded CPG landscape. Show notes: 0:20: Chris Kirby, Founder, Ithaca Hummus & Guillermo's Salsa — Chris discusses how his approach to entrepreneurship has shifted from perfectionism to building systems, prioritizing effectively, and scaling through strong operational partners like LiDestri Foods. He argues that product quality — taste, consistency, food safety, and execution — matters more than marketing or trends in building a successful CPG brand. He also explains the intentionally simple launch strategy behind Guillermo's Salsa and contrasts its faster growth with Ithaca's slower, capital-constrained rise. Chris shares candid thoughts on fundraising, warns founders about misaligned investors, and emphasizes profitability and repeat purchase as the true drivers of long-term success. Brands in this episode: Ithaca Hummus, Guillermo's Salsa
• As Investors Get More Selective, Grocery Gets More Curated 22.05.2026 1h 3m

  What actually gets investors to say yes in today's CPG market? In this episode, we revisit conversations with founders, operators and investors at Taste Radio's NYC Meetup who share candid advice on why disciplined growth, financial transparency and strong regional traction matter far more than hype – and why some of the biggest opportunities may be hiding in overlooked legacy categories. The hosts also dive into the rise of luxury and small-format grocery, including Whole Foods' Daily Shop concept and premium retailers like Laurel Supply and Nude Miami, and how brands like Ripi and Olipop are adapting their positioning, packaging and messaging to win with today's consumers. Show notes: 0:20: Nude & Bougie. Rip It. New For The Kids? Beefy Snacks, Pickle Beer & Soccer Chips. – The hosts discuss Whole Foods Market's expansion of its smaller "Daily Shop" concept into urban neighborhoods, alongside emerging upscale retailers like Laurel Supply in Los Angeles and Nude Miami. The conversation also touches on how emerging brands navigate this landscape, highlighting frozen pasta company Ripi as an example of a premium brand betting heavily on elevated packaging, product quality, and strong branding from day one to win placements at Whole Foods and Target. The hosts also dive into Olipop's newly announced refresh of its shelf-stable soda line, examining how the updated packaging and "feel-good soda" positioning appear designed to broaden the brand's mainstream appeal and attract younger consumers. They also sample Beest's beef-based charcuterie trail mixes, Ginny's adaptogenic sparkling beverages, Mooksi's overnight oat bites, Chestnut Sports Club's low-alcohol citrus lager, Pabst Blue Ribbon's Grillo's Pickles collaboration beer, Garrett Popcorn's hot honey flavor, Pop Off's limited-edition prebiotic soda, and Lay's World Cup-inspired chip flavors.  31:40: Interviews from Taste Radio's NYC Meetup – Stephen Plattman of accounting and advisory firm Anchin emphasizes the importance of establishing strong financial foundations early. Lucinda Capital founder and early-stage investor Mayur Aras encourages founders to prioritize strong regional traction and operational discipline over rapid expansion and also shares insights on how to move investors from "maybe" to "yes." He also noted growing excitement around innovation in overlooked legacy categories rather than short-lived trend-driven products. NextFoods CMO Lella Rafferty explains how recovery brand Cheribundi has shifted from a commodity juice positioning toward science-backed recovery and sleep solutions, leveraging credibility with athletes while introducing more portable formats like shots and gummies for "everyday athletes." Wandering Bear Coffee founder Matt Bachmann reflected on the company's evolution from boxed cold brew into a broader premium coffee platform, explaining how innovation in format and occasion has fueled growth while requiring increasingly sophisticated operational planning. Brands in this episode: Bai, Crooked Pop, Olipop, Poppi, Bloom, Mountain Dew, Beest, Rind Snacks, Parm Crisps, Ginny, Mooski, Chestnut Sports Club, Pabst Blue Ribbon, Grillo's Pickles, Garrett's Popcorn, Mike's Hot Honey, Pop Off, Lay's, GoodBelly, Cheribundi, Chobani, Habiza, Laurel's Coffee, Wandering Bear Coffee
• How Ripi Landed Whole Foods & Target In Its First 15 Months 19.05.2026 40m

  Breaking into a crowded grocery category takes more than a great product – it takes a brand shoppers can't ignore. In this episode, Ian Tecklin, the founder and CEO of chef-driven frozen pasta brand Ripi, explains why he made brand identity and packaging a core investment from day one and how it helped the company secure nationwide launches at Whole Foods and Target within its first 15 months.  He also shares what emerging CPG brands can learn about modernizing legacy categories with a distinct point of view, and why founders should be more candid about building companies with long-term acquisition potential. Show notes: 0:20: Ian Tecklin, Founder & CEO, Ripi – Ian discusses the company's recent $2.4 million funding round and upcoming rollout at Target. He explains how his background in venture investing shaped Ripi's focus on branding, operational discipline, and long-term scalability from the outset. Ian also shares why he invested heavily in elevated branding and packaging to modernize consumer perceptions of frozen pasta.He discusses his partnership with celebrity chef Joe Sasto, who helped develop the recipes and culinary credibility behind the brand, and explains why finding the right manufacturing partner was one of Ripi's biggest early challenges. Ian also outlines the company's pricing and retail strategies, noting that Ripi is targeting consumers seeking high-quality, convenient meals rather than competing with legacy value brands. Finally, Ian speaks candidly about operating Ripi largely as a solo founder during its first year, relying on fractional support while managing most aspects of the business himself. He also discusses the company's long-term goal of building Ripi into the leading frozen pasta brand and ultimately positioning it for acquisition. Brands in this episode: Ripi
• CPG's Plot Twist: Old Ingredients, New Money 15.05.2026 52m

  From beef tallow fries to real sugar gummies and olive oil potato chips, the hottest brands in CPG are winning — and raising serious money — by reimagining old-school ingredients for modern consumers. The hosts unpack why investors are pouring millions into "back-to-basics" brands, including frozen fry startup Jesse & Ben's. We also meet with Better Sour co-founders Bella Hughes and Semira Nikou to discuss the brand's new gummy line and upcoming launch at Whole Foods. Show notes: 0:20: Sour, Sugar, Success. Bolt HQ. Taste Awareness. Where's The Beef? Olive Fry. Smart Bevs & Bars. – The hosts preview the episode's interview with Better Sour co-founders Bella Hughes and Semira Nikou and sample products from the brand's new real sugar line of gummies. They also recap Taste Radio's lively meetup in Austin, held at Nutrabolt headquarters and discuss how emerging food and beverage brands can build awareness at BevNET Live via sampling opportunities at the event. The discussion turns to frozen fry brand Jesse & Ben's, which recently raised a $10 million Series A round by differentiating itself through avocado oil and beef tallow preparation, elevated branding, and premium positioning. The team debated whether consumers are increasingly willing to pay more for upgraded versions of everyday staples, citing the success of brands like Graza, whose expansion into olive oil potato chips was praised as another example of innovative branding transforming a familiar category. The episode wrapped with rapid-fire product tastings and commentary on emerging functional beverage and snack trends, including nootropic drinks, tingling non-alcoholic beverages, and clean-label snack bars. 32:18: Interview: Bella Hughes & Semira Nikou, Co-Founders, Better Sour – Bella and Semira discuss the launch of their new line of real sugar gummies debuting exclusively at Whole Foods Market this summer. The entrepreneurs discuss how the brand extension moves Better Sour beyond its original low-sugar offerings while maintaining its focus on bold flavor, plant-based ingredients, and "foodie"-driven candy innovation. Brands in this episode: Better Sour, Poppi, Bachan's, Siete, New Barn Organics, Jesse & Ben's, Ore-Ira, Alexia, Graza, Brightland, Rind, Aura Bora, Neautonic, Disco Fizz, Caddy Snacks, Sour Patch Kids
• Elevator Talk: Primis Imports, Sfizi, Chara Greek Froyo, Highrise Food Co. 13.05.2026 56m

  The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Primis Imports, Sfizi, Chara Greek Froyo, and Highrise Food Co. The founders and operators introduce their brands and share recent company updates and milestones. This week's special co-host is Andrew Dickow, the president and managing director of Greenwich Capital Group. Andrew offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders.  Apply now to be featured in an upcoming episode.
• Why Did Her Brand Fail? There's Not Just One Reason. 12.05.2026 45m

  Catherine Smart thought she and her co-founder were building the next great consumer brand. Instead, they found themselves navigating the painful realities of fundraising, retail pressure and ultimately shutting down their business. In this episode, Catherine, who launched premium sauce and dressing brand Not Just Co. and is the creator and host of podcast Not From Concentrate, shares an unusually candid look at what went wrong, what she learned and how the experience pushed her back toward the food media career she always loved. Show notes: 0:20: Catherine Smart, Co-Founder, Not Just Co. – Catherine discussed her path from restaurant reviewing, recipe development and television work at food media platform Milk Street to launching Not Just Co., a sauce company inspired by a vegetable-packed pasta sauce she created as a personal chef.  She candidly reflected on the realities of building a food brand in a crowded category, explaining how investor pressure pushed the company into large retail accounts like Target before it was financially ready to support them. Catherine also discussed the hidden costs of distribution, the emotional burden of fundraising and the difficulty of balancing operations with marketing, while acknowledging that the brand may never have achieved true product-market fit in mainstream retail. Despite the company's closure, she described the experience as "business school," emphasizing the lessons she learned about resilience, entrepreneurship and identity beyond a startup. She also shared how shutting down Not Just Co. ultimately led her back to food media through her podcast and upcoming cookbook, both titled Not From Concentrate, where she's now focused on storytelling, creativity and food culture. Brands in this episode: Not Just Co., Sauz
• The New Premium Mindset. Why Quality Matters More Than Ever. 08.05.2026 46m

  As consumers increasingly prioritize quality, functionality and authenticity, brands across food, beverage and wine are redefining what premium means. The hosts explore this evolving dynamic and spotlight innovative brands shaping the future of refreshment and snacking. The episode also features an interview with Jordi Viñals, the managing director of acclaimed Spanish winery Marqués de Vargas. Show notes: 0:20: We're 30. Eat Your Energy. Pop Up. Chewish Treats & Key Lime 'Jous.' Nuttiness Reigns. – The hosts celebrate BevNET's 30th anniversary, reflecting on its evolution from a niche beverage publication into a leading platform for CPG professionals. They also highlight Taste Radio's Elevator Talk series and preview upcoming Taste Radio meetups and BevNET Live NYC 2026. The conversation then turns to trends in functional snacks and beverages, including alternative energy formats like caffeine gummies, snack bites, and functional candy alongside growing interest in hydration, recovery, and relaxation products. They also sample products from several new and emerging brands, including  POPWTR, Jous, Wandel and Dirty Virgo, before closing with lighthearted banter about peanut butter tequila brand Chica Chida and its oversized "nut sack."  29:00: Interview: Jordi Viñals, Managing Director, Marqués de Vargas – On location at the 2026 Nassau Paradise Island Wine and Food Festival, Jordi discussed how Marqués de Vargas is navigating a changing global wine market while staying committed to its premium positioning. He explains why the family-owned winery is focused on quality over scale, how shifting consumer preferences are creating opportunities for boutique producers and why rising interest in Spanish food and culture could help expand the presence of Spanish wines in the U.S. Brands in this episode: Essentia, Trip, Lucky Energy, Culture Pop, Siggi's, Oku, Gate Drop, Rally, POPWTR, Lemon Perfect, Jous, Wandel, Purposefuel, Dirty Virgo, Chica Chida, Marqués de Vargas
• From Oatly To Lasso. How A Veteran CEO Is Building Real Differentiation in CPG. 05.05.2026 52m

  Innovation is everywhere, but the majority of what consumers see is incremental change. What does it mean to do something meaningfully different? Lasso is attempting to answer that question. In this episode, CEO Mike Messersmith, the former Oatly executive who helped turn oat milk into a cultural phenomenon, shares how his company is rethinking food from the ground up with breakthrough technology that delivers high-protein, clean-label snacks without compromise.  From its origins as a plant-based meat startup to launching creative new brands like Cronch Club and Froobies, Lasso is using its proprietary process to challenge the limits of taste, texture, and nutrition – while aiming to power the next wave of innovation across the entire food industry. Show notes: 0:20: Mike Messersmith, CEO, Lasso – Mike discusses the launch of Oatly in the U.S. and how the company's strategy of creating a no-compromise product experience – particularly within the specialty coffee landscape – as key to driving widespread adoption and category growth. He talks about how he's applying similar principles to Lasso and how the former plant-based meat company pivoted as market dynamics shifted, expanding its technology into broader applications that enable high-protein, high-fiber, clean-label foods without relying on traditional processing methods or additives. Mike explains that the company's consumer brands serve as proof-of-concept products that demonstrate the technology's potential across categories such as snacks and fruit chews, while also helping refine product-market fit through direct-to-consumer channels. He emphasizes that Lasso sits at the intersection of food and technology, aiming to solve consumer demand for better nutrition, taste, and transparency by innovating at the manufacturing level rather than just formulation. Mike reveals that the company's long-term vision is to partner with established food manufacturers, licensing its technology to enable a new generation of products, while leveraging its own brands to showcase what's possible and build credibility with both consumers and investors. Brands in this episode: Lasso, Chobani, Oatly, Cronch Club, Froobies