On this week’s show, NOSH editor Carol Ortenberg, reporters Adrianne DeLuca and Lukas Southard and editor-in-chief Jeff Klineman advocate for year-round pumpkin spice products and then run through some key trends surrounding grains and sugars spotted at recent trade show IFT First. The group also discusses Perfect Day’s presence at the show as well as recent changes to the company’s strategy.

Later, Adrianne chats with Chubby Snacks co-founder and CEO Dillon Ceglio about how the brand developed and evolved its production process. He explained that building the business, and working in it, had a positive impact on both team building and the bottom line.

Show Highlights:

05:20: How has regenerative agriculture helped generate a new wave of support for ancient grains? What sweeteners are shaking out to be the most versatile, and budget-friendly for brands? The team talks through insights gathered and ingredient trends observed at the IFT First show.

19:00: Precision fermentation company Perfect Day was also spotted at the show, which sparked a discussion about the recent news regarding the animal-free dairy producer’s CPG businesses. The team talks through how those changes fit into the broader landscape and strategy shifts often taken by tech and innovation-focused companies. 

27:39: Dillon explains why the sandwich brand gravitated towards self-manufacturing and how developing its own production process gave them the ability to build towards automation. 

36:31: Self-production also meant self-fulfillment in Chubby Snacks’ early days. Dillion shares the company’s tips and tricks, and why the team had to fight it out in their walk-in freezer with FedEx. 

“We learned how to problem solve, very efficiently. We raised a decent amount of money, but [not] a lot so we had to make a little go a long way… We were forced to be in line working in the business with our staff and that went a long way in building rapport and trust … they gained a lot of respect for us and that respect went a long way.”

-Dillon Ceglio

About The NOSH Podcast

The staff of NOSH.com takes listeners inside the business of natural, organic, sustainable and healthy food during the NOSH Podcast. Using interviews and discussion, the team illuminates the news, brands, people, trends, and money affecting the world of packaged food.

New episodes are released every week. Send us comments and suggestions anytime to [email protected].

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This week on the NOSH Podcast, Nosh editor Carol Ortenberg, Editor-in-Chief Jeff Klineman and reporter Lukas Southard sat down to talk about THC-infused snack brand knockoffs, CPG food products cashing in on popular entertainment properties (IE Barbie and Yellowstone) and the WHO’s ruling on artificial sweetener aspartame.

In the featured interview, Lukas speaks with Every Body Eat co-founders Trish Thomas and Nichole Wilson about how they strategize using inclusive innovation and how the strength of the business comes from its use of the “concept of mattering” in its production stream.

In this episode:

2:23 - Carol tells Jeff and Lukas what she picked up at the local grocery stores and ate while visiting Montreal. (Spoiler: There are words exchanged about bagels)

5:40 - The team discusses why products such as Trips Ahoy and Stoneos have found themselves in hot water with the  FTC and FDA.

12:33 - Carol asks Jeff and Lukas about what they think of the recent CPG foods capitalizing on trending television show Yellowstone and movie release Barbie. Jeff and Lukas have a beef about a popular TV show’s signature dish. 

19:30 - Jeff explains the potential impact WHO’s ruling on aspartame and why it might change the strategy for companies who already make or intend to release sugar-free products in the future.

27:05 - In the interview, Lukas sits down with the co-founders of allergen-friendly brand Every Body Eat to talk. CEO Trish Thomas and President Nichole Wilson explain how they define inclusive innovation and how they approach in-store growth

33:38 - Thomas and Wilson discuss how they prioritize being female founders and a Black-owned business when seeking investment.

41:50 - The two women share details about Every Body Eat’s production model and how the “concept of mattering” is used to empower their workforce.

“The team who understands that they matter understands that good ideas come from anywhere and sees their ideas become best practice. And [they] take our cost of manufactured goods down 50% in the span of a year, because they know that they're the ones that do it.“”

-Nichole Wilson, co-founder and president of Every Body Eat

About the NOSH Podcast

The staff of NOSH.com takes listeners inside the business of natural, organic, sustainable and healthy food during the NOSH Podcast. Using interviews and discussion, the team illuminates the news, brands, people, trends, and money affecting the world of packaged food.

New episodes are released every week. Send us comments and suggestions anytime to [email protected].

Subscribe on Apple Podcasts

On this week’s show, NOSH editor Carol Ortenberg, reporters Adrianne DeLuca and Lukas Southard and editor-in-chief Jeff Klineman continue their food emojis crusade, while also highlighting some meal news from Tattooed Chef and Kevin’s. Later, Carol and Immi co-founder Kevin Lee talk through the brand’s approach to funding announcements, the leg up celebrity-backing has given its retail and marketing efforts and how the brand “embraced the cringe” to build community.

Show Highlights:

01:31: Jeff recounts his trip to Greece – which included many cephalopod meals and maybe a Pita Party upon return. The team then turns back to emojis with much debate over the origin and availability of these coveted digital creatures, and how the New York Times is trying to bring them on board. 

10:28: The team talks through top headlines from the week spanning the sale of meal brand Kevin’s to the bankruptcy announcement from Tattooed Chef and how the different paths these brands took toward growth may have impacted their respective fates.  

27:44: What is the value of publicly announcing a funding round? According to Lee, maybe not a lot. He shares insight on why he believes having to ride the media cycle wave doesn’t benefit early stage brands and why the team ultimately made the announcement post-seed stage. 

48:17: Tweeting about a fundraise and your company’s valuation goes against Lee’s advice, but building the brand in a public way most definitely does not. Listen in to hear his argument for why every founder should “embrace the cringe,” and the benefit Immi has seen within its core community.  

“You generally don't want to shine a spotlight on your fledgling startup when there are plenty of incumbents out there who would love to eat your lunch, and can probably build your product in a couple of months. There's also obviously the risk of inviting new entrants into the industry… and the last thing is – it's really just a distraction.”

-Kevin Lee

About the NOSH Podcast

The staff of NOSH.com takes listeners inside the business of natural, organic, sustainable and healthy food during the NOSH Podcast. Using interviews and discussion, the team illuminates the news, brands, people, trends, and money affecting the world of packaged food.

New episodes are released every week. Send us comments and suggestions anytime to [email protected].

Subscribe on Apple Podcasts

In a special dispatch from the World Business Chicago/Chicago Venture Summit, on this week’s NOSH Podcast Lukas talks to Midwest-based brands and investors about the advantages and challenges of being located in the middle of the country. Recorded in May, these executives share why Chicago’s proximity to manufacturing and distribution hubs can be a benefit in developing an inside-out nationwide growth strategy.

In this episode:

1:20 - What unique opportunity does the Windy City offer to CPG brands? Bluestein Ventures managing partner Ashley Hartman and senior associate Amira Khatib break down the Chicago-based firm’s investment strategy and discuss where it looks for innovation.

6:00 - Then, Annie Slabotsky and Morgan Lerner, the co-founders of banana bread mix company GoNanas, dive into the benefits a certain incubator program had on the brand’s community building efforts. The pair also highlight how its network of Midwestern investors and founders helped the company to create a successful brand. 

15:05 - Monique Hypes, co-founder of regenerative tomato soup brand Tomato Bliss, explained how the company’s mission to improve soil health in Michigan has been its biggest strength in growing the brand in both foodservice and retail.

21:32 - How can a little Midwestern kindness can be used as a strength in the food industry? Audre Kapacinskas, principal at S2G Ventures, shared why the VC firm is focused on funding sustainable companies and why Chicago’s centrality provides CPG brands with a manufacturing boost.

“If you’re building a CPG brand today and you’re thinking about how to differentiate, I think Chicago – and the Midwest in general – presents a lot of opportunity with which you could explore some of those different levers to differentiate yourself with.”

“Generally in the Midwest, you have the typical Midwestern attitude of helpfulness and openness to collaborate than perhaps you would have in some of the more competitive markets.”

-Audre Kapacinskas, principal at S2G Ventures

About the NOSH Podcast

The staff of NOSH.com takes listeners inside the business of natural, organic, sustainable and healthy food during the NOSH Podcast. Using interviews and discussion, the team illuminates the news, brands, people, trends, and money affecting the world of packaged food.

New episodes are released every week. Send us comments and suggestions anytime to [email protected].

Subscribe on Apple Podcasts

This week on the NOSH Podcast, NOSH editor Carol Ortenberg; reporters Lukas Southard and Adrianne DeLuca; and editorial assistant Shauna Golden discuss the team’s trip to the Specialty Food Association’s Summer Fancy Food Show. The foursome talk about spicy trends in condiments, the role wholesaling is playing for CPG brands and some shocking new products seen on the show floor.

In this episode:

3:17 - Carol and Lukas discuss the various versions of the chili crisp condiment seen throughout the show floor and what this means for growing the category across global food cultures.

7:00 - The team talks about how the viral YouTube show “Hot Ones” has been a boon to the hot sauce category, boosting sales for many brands who have been featured.

12:12 - Lukas tells the group about  various brands who are diversifying their retail portfolio by entering the foodservice channel.

20:30 - Adrianne asks everyone what were some of the off-the-wall and/or innovative CPG products they saw at Fancy Foods last week including Whale Sperm tortilla chips, celebrity sauces and an instant gelato dispenser.

“Everybody has different strategies for how to put the power of social media to work for their brands.”

-Carol Ortenberg

About the NOSH Podcast

The staff of NOSH.com takes listeners inside the business of natural, organic, sustainable and healthy food during the NOSH Podcast. Using interviews and discussion, the team illuminates the news, brands, people, trends, and money affecting the world of packaged food.

New episodes are released every week. Send us comments and suggestions anytime to [email protected].

Subscribe on Apple Podcasts

On this week’s show, NOSH editor Carol Ortenberg and reporters Adrianne DeLuca and Lukas Southard air grievances about the lack of natural product emojis, run down some ice cream deals from the past week and discuss the impact of pouched products on Stonyfield’s business. Later, Carol sits down with editor-in-chief Jeff Klineman to rehash key takeaways from BevNET Live last week, including how investors are assessing growth and how brands can use their online identity to generate insights. 

Show Highlights:

01:26: As the NOSH team tackles its (new!) newsletter format, we all have become keenly aware how scarce natural products emojis are and plan to use this platform to change that...or at least score a pickle emoji. The team also gives the scoop on some sweet deals that were announced this week.

11:30: How have pouched yogurt products changed the trajectory of Stonyfield’s business? The answer lies in a small consumer group – think kiddie-sized – and a big investment that will expand its production facility to punch out 46 million pouches per year.

19:35: Over the past 18 months, how investors assess growth has continually evolved. Jeff explained how at BevNET Live, many investors said they no longer care for ‘growth at all cost’ mindsets and rather, value a well-maintained balance sheet.

26:28: Later, the discussion turns to the state of direct-to-consumer sales. Jeff highlights key takeaways from his talk with Nik Sharma, CEO of Sharma Brand, where a “detailed set of instructions” for developing an online presence that generates brand insights, stole the stage.   

“[Retailer’s] are not just looking for new products for the shelves, they're looking for innovative products. They're looking for products that they can debut, but – this is the big divide – they're looking to share knowledge on how to succeed… But the basics remain… if you don't have the ability to do the run for product – you're not going to last very long.”

-Jeff Klineman

About the NOSH Podcast

The staff of NOSH.com takes listeners inside the business of natural, organic, sustainable and healthy food during the NOSH Podcast. Using interviews and discussion, the team illuminates the news, brands, people, trends, and money affecting the world of packaged food.

New episodes are released every week. Send us comments and suggestions anytime to [email protected].

Subscribe on Apple Podcasts

This week on the NOSH Podcast, reporter Lukas Southard speaks with Justin Pearson, senior attorney at the Institute for Justice, about how and when the First Amendment and the Constitution protects brands against food labeling regulations. Pearson describes some of the food labeling cases he has tried, how the industry can protect truthful speech on food labels, and why it is important to fight against unfair legislation and regulation that targets food makers.

In this episode:

1:03 - Justin tells Lukas about why he believes that a new law in Texas regarding labels on alternative meat products is just another attempt to make it more expensive and difficult to operate in the state.

3:25 - Justin explains the difference between food labeling legislation enacted in state and federal governments as opposed to regulatory rules enforced by the FDA and USDA.

12:25 - Justin describes a case he fought addressing how skim milk is labeled, using it as an example of just how long it can take to undo regulatory restrictions by the government.

16:28 - Lukas asks Justin to describe the lawsuit the Institute of Justice has recently filed against the FDA and USDA in defense of a low-FODMAP food maker.

24:42 - Justin explains how he uses the First Amendment and the Constitution to protect food makers against unfair legislation and regulations.

“These cases really boil down to whether you're looking at the information in context or out of context. Thankfully, because the First Amendment is pretty well respected by the courts, what the precedent says is that you have to look at it in context.”

“The First Amendment does not allow the government to ban truthful, factual, verifiable speech.”

-Justin Pearson, senior attorney at the Institute for Justice

About the NOSH Podcast

The staff of NOSH.com takes listeners inside the business of natural, organic, sustainable and healthy food during the NOSH Podcast. Using interviews and discussion, the team illuminates the news, brands, people, trends, and money affecting the world of packaged food.

New episodes are released every week. Send us comments and suggestions anytime to [email protected].

Subscribe on Apple Podcasts

On this week’s show, NOSH editor Carol Ortenberg and reporters Adrianne DeLuca and Lukas Southard chat about a recent move from Sonoma Creamery. The team also runs down some nutty news from Campbell’s and Orchard Valley Harvest. Later, Adrianne sits down with Neil Booher, VP of Crisis and Reputation Risk to learn how business leaders should navigate crises that enter the public eye. 

Show Highlights:

06:27: Why did Sonoma Creamery cut its fresh cheese business? Adrianne walks through the historic brand’s recent move to shift focus to snacks and how that emerging strategy will play out on the innovation end. 

09:21: Campbell’s Soup Company makes more than just soup, but no longer nuts. Lukas and Carol discuss the  company’s sale of Emerald Nuts to private label player Flagstone Foods and spotlights a unique nut-centric advertising campaign by Orchard Valley Harvest.

22:20: In times of crisis clarity is key, but how do you maintain a position of clear communication during a crisis? Neil talks about the evolution of positions brand leaders should take when they find themselves combating controversial company headlines.

30:29: According to Neil, influencer partnerships led companies into uncharted crisis and risk management territory during the pandemic. Listen in for his tips on how to avoid landing on the top of a tabloid’s to-do list.   

"The maximum often is ‘it's the tall blade of grass that gets cut.’ When it's an industry wide issue … [you have to weigh] what is the value of being out there and owning the issue publicly and the risks that go along with that are pretty significant.”

-Neil Booher

About the NOSH Podcast

The staff of NOSH.com takes listeners inside the business of natural, organic, sustainable and healthy food during the NOSH Podcast. Using interviews and discussion, the team illuminates the news, brands, people, trends, and money affecting the world of packaged food.

New episodes are released every week. Send us comments and suggestions anytime to [email protected].

Subscribe on Apple Podcasts

This week the NOSH podcast team revisits some important lessons and stories shared during NOSH Live Winter 2022. In this episode, you’ll hear from Suzie York, founder and CEO of The Better Chocolate and Matt Clifford, CEO of CanDo. After previously founding Love Good Fats and Barnana, respectively, Yorke and Clifford have moved onto their second endeavors in the world of CPG. In a conversation with NOSH editor Carol Ortenberg the duo share how they applied certain learnings from their first businesses, the second time around.  

Show Highlights:

03:00: Suzie discusses how she went from a first-time entrepreneur at age 50, to a second-time founder again at age 55. Matt then takes the mic to discuss why all founders should approach their business with a beginner’s mindset. 

11:18: Matt jokes about the leap of faith Barnana took to get its first big retail break. Suzie shares how her experience at large multinationals taught her the playbook and walks through how those rules morph in the startup world.  

18:39: The two founder’s trade tips from their past endeavors including approaches to team building, taking in investment and how the climate within the industry has changed for emerging brands.

“There's magic that happens when founders connect the dots, put a couple of things together and see what others don't see. Then, we're relentless. If you have a problem, you're gonna work through it. You want to keep all of that [energy] even though you have experience.”

-Suzie York

“So much of what we do here is luck. Right? I think it's dangerous when you try to figure out what is luck and what is skill. It's execution, and then the right time, right place and having humility.”

-Matt Clifford

About The NOSH Podcast

The staff of NOSH.com takes listeners inside the business of natural, organic, sustainable and healthy food during the NOSH Podcast. Using interviews and discussion, the team illuminates the news, brands, people, trends, and money affecting the world of packaged food.

New episodes are released every week. Send us comments and suggestions anytime to [email protected].

Subscribe on Apple Podcasts

This week on the NOSH Podcast, Carol Ortenberg, Jeff Klineman, Adrianne DeLuca and Lukas Southard sit down to discuss celebrity branded coffee, a resolution to Miyoko Schinner’s battle with her former company and new (but veteran) leadership taking over Ben & Jerry’s. In the interview, Carol speaks with Jorge Gaviria, CEO and founder of Masienda, and its creative director Daniel Klein about how the company’s focus on video and storytelling  has fueled new growth in customer acquisition and retail placements -- and led to several James Beard award nominations this year.

In this episode:

1:20 - The team starts the podcast with a conversation about celebrity-backed coffee brands in light of Millie Bobby Brown’s announcement that her cosmetics brand Florence By Mills had released branded coffee.

8:35 - Carol explains the recent update (and seemingly end) to the legal battle between Miyoko Schinner and her former vegan cheese brand.

10:50 - Lukas talks to the team about the leadership change at Ben & Jerry’s and what it says about the brand’s legacy and future in the premium ice cream category.

17:00 - In the interview this week, Carol spoke with CEO and founder of Masienda Jorge Gaviria, and the company’s creative director Daniel Klein about the company’s digital marketing strategy of focusing on film.

22:15 - Gaviria talks about how the brand’s change in content strategy to longer form videos helped build customer acquisition. 25:08 - Klein explains his journey with the company and how video became a big part of not only telling Masienda’s story but telling the story of scaling sustainability among farmers in Latin America.

34:00 - Gaviria discusses how the brand’s videos and D2C strategy has allowed Masienda to go nationwide in Whole Foods Market and establish its retail presence.

"This is a testament to how global of a culture we're in right now. Bad Bunny is the highest grossing artists of all time -- [and] he doesn't do interviews in English, he literally just speaks Spanish…The times have changed, and have really embraced this deeper dive into cultures that maybe don't reflect your own, but are fascinating and deserve representation."

-Jorge Gaviria, Masienda CEO and founder

"Masienda has always been a brand with a lot of integrity and beauty in the work that they do. And we try to make that clear also in the video that we present." 

- Daniel Klein, Masienda Creative Director of Film and Video

About the NOSH Podcast

The staff of NOSH.com takes listeners inside the business of natural, organic, sustainable and healthy food during the NOSH Podcast. Using interviews and discussion, the team illuminates the news, brands, people, trends, and money affecting the world of packaged food.

New episodes are released every week. Send us comments and suggestions anytime to [email protected].

Subscribe on Apple Podcasts