Beyond the Shelf

In the age of social media, fad diets spread very quickly. Seemingly every week there's a new diet, or "study", that tells people to stay away (or eat more of) specific nutrients/ingredients. We're constantly flooded with information that attempts to inform us of what is and isn't good for us. However, it's rarely that simple. What works for one person may not work for another. In fact, one of the best resources to determine what is/isn't good for you is usually your own body. This week on Just a Taste we spoke with Lynn Rossy (health psychologist, author, researcher and President of The Center for Mindful Eating) about the importance of mindful eating, and why listening to your own body not only helps you connect to your own health and well-being but also your community and environment.

As consumers are becoming much more health-focused, they are becoming more critical of the products they buy, in particular alcoholic beverages. This has given rise to an exploding trend within the industry: zero proof alcoholic beverages. Whether that be beer or spirits, consumers are interested in trying non-alcoholic alternatives for their favorite beverages. This week on Just a Taste, we spoke with Marcus Sakey, one of the founding partners of Ritual Zero Proof who have created non-alcoholic whiskey and gin alternatives. In this episode we discuss what made them interested in creating a product that mimics the flavors of traditional spirits, as well as the consumer response they've had since launching.

As American consumers are becoming more conscious of not only the ingredients of their food, but also how the food & beverage industry affects the planet, there is a growing interest in products that serve multiple purposes. This week on Just a Taste, we talked with Phil Wong and Dave Betts of Misfit Foods, who produce sausages that contain 50% vegetables and 50% humanely raised chicken. With our host, Scott Curry, they discussed how they realized there was a gap in the industry for products that appealed to people who want to eat more vegetables but still consume ethically sourced meat.

It's no secret that digital marketing, in particular social media platforms, have the ability to change and transform at an exponential rate. And because of that, brands often struggle with keeping up-to-date with current digital marketing trends. This week on Just a Taste, we sat down with Wendi Liechty from KWSM: A Digital Marketing Agency to discuss recent trends in digital marketing, the importance of creating (and sticking to) a strategy/plan, as well as common mistakes that brands make when creating and promoting content.

In the past few years plant-based burgers have become one of the biggest trends in the food and beverage industry. Appealing to consumer's interest for more sustainable products, brands are attempting to find their seat at the table for this exploding trend. We sat down with Christopher Doering, Senior Editor at Food Dive, to discuss the past, present and future of the plant-based "meat" market.

There are no shortage of food and beverage companies seeking to crack the millennial code with their product positioning and marketing. We sat down with world-renowned speaker and founder of Launchbox, Dan Negroni, to gain a better understanding about what makes millennials click, and also how to empower and inspire them within your companies as next-generation leaders.

Do you know what is in the wine you are drinking? Matt Williams of Secco Wine Club enlightens us on the truth about mass produced wine, and what 0 added sugar, 0 chemicals, and Eco Friendly wine can do for taste and your body.

Dayton Miller, Managing Partner of Boulder Food Group, joins host Scott Curry to share how his venture capital firm assesses potential investments amongst the titanic shift in consumer mindset and buying behaviors underway in food and beverage, and offers his red flags for entrepreneurs.

How does color impact taste? Spend some time with Dr. John Hayes associate professor of food science and director, Sensory Evaluation Center at Penn State, as he discusses findings from his recent research published in Food and Quality Preference, a journal dedicated to sensory, consumer and behavioral research. He and host Scott Curry also take a look back at Crystal Pepsi and Heinz Green Ketchup, and discuss whether or not other contexts, such as brand, impact the taste experience for a consumer.