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In this Taste Radio interview, Ray sits down with Colleen Zammer of Bay State Milling to talk about how nutrition trends are reshaping the food and beverage industry. Zammer brings deep expertise in ingredient innovation, particularly around Bay State Milling's Healthsense high-fiber wheat flour, a solution built to help brands meet growing consumer demand for functional, nutrient-dense foods without compromising taste.

The conversation covers why fiber is emerging as a critical complement to protein, driven by rising interest in gut health and "nutrition efficiency," and how the protein-plus-fiber combination is becoming a defining trend for the year ahead. Zammer also unpacks the growing influence of GLP-1 medication users on food formulation, the opportunity ultra-processed food scrutiny creates for clean-label brands, and how Bay State Milling partners with founders from formulation through manufacturing and packaging claims. Listeners looking to explore how Healthsense flour could fit their own products can reach Bay State Milling through baystatemilling.com or contact Colleen Zammer directly.

In this Brewbound Podcast interview, Jessica Infante sits down with VIP CEO Andrew Criezis and the company's newly appointed sales leader, Lucinda Ochwat, to unpack how the 50-year-old beverage technology provider is approaching artificial intelligence. VIP has served as a trusted software partner to more than 2,800 distributors and 1,400 suppliers, building its reputation through decades of co-creating tools that simplify the complex three-tier system. Criezis and Ochwat, both industry veterans stepping into new roles at the company, discuss how that legacy of innovation is shaping VIP's next chapter.

The conversation centers on how AI is moving beyond chat features into embedded agents that handle real work, from pricing and route optimization to predictive ordering and back-office efficiency. Criezis and Ochwat emphasize that the goal isn't to replace the human relationships that drive the beverage business but to free up sales reps and operators to spend more time on high-value conversations and less on manual tasks. Tools like iDig, Connect Online Ordering, and VIP's routing solutions are already putting that philosophy into practice. Listeners can learn more about how VIP is embedding AI into its platforms by visiting public.vtinfo.com.

In this Taste Radio interview, Ray sits down with Andrew Criezis, CEO of VIP, and Lucinda Ochwat, VIP's Head of Sales, to discuss how the 50-year-old beverage technology company is investing in AI to serve its network of more than 2,800 distributors and 1,400 suppliers. Andrew, a 12-year Nielsen IQ veteran, explains what drew him to VIP and why he sees this moment as pivotal for AI adoption across the three-tier system. Lucinda, a 20-year industry veteran who has worked all three tiers, shares her perspective on VIP's outsized role in the space.

The conversation digs into how suppliers, distributors, and retailers can measure real ROI from AI rather than chasing hype, from faster sales-data insights to error-proofing orders and predictive ordering tools. Andrew details VIP's significant investment in a new agentic-first architecture designed to have AI agents actively do work, make decisions within guardrails, and communicate with trading partners, not just layer a chatbot on old systems. Listeners can learn more or request a demo at VIPinsights.com.

In this Taste Radio interview, Melissa Traverse sits down with Matt Lynn of Belay Solutions at Expo West to unpack the operational growing pains that many CPG founders face as they scale. Drawing from his experience leading inventory accounting for an outsourced finance firm, Matt explains how brands often begin with scrappy systems like spreadsheets before encountering increasing complexity across inventory, financial reporting, and cash flow visibility. The conversation dives into the warning signs that founders need help, like chaotic books, unclear margins, and difficulty tracking true product costs. Matt emphasizes the importance of understanding unit economics, maintaining clean financials for investors, and choosing partners with CPG-specific experience, all while freeing founders to focus on growth and sales. To learn more and get started, listeners can text "taste" to 55123 for a free inventory guide from Belay Solutions.

In this Taste Radio interview, Ray Latif speaks with Scott Florentino, Chief Commercial Officer of Bio-Botanica, about how botanical extracts are powering innovation across today's beverage landscape. Florentino explains how the 50+ year-old, family-run company works with brands to develop high-quality, made-to-order botanical extracts, helping founders bring differentiated products to market with ingredients like green tea, yerba mate, ginseng, and functional mushrooms.

The conversation also explores growing demand for cognitive and functional ingredients, including lion's mane and other mushrooms, as well as Bio-Botanica's unique cold-extraction process designed to preserve the natural balance of plant compounds. With trends often emerging first in supplements before moving into beverages, Florentino shares how Bio-Botanica helps brands stay ahead of the curve. To learn more about their ingredients or connect with the team, visit the Bio-Botanica website at bio-botanica.com.

In this Taste Radio interview, Ray Latif sits down with Jessica Wellnitz, Director of Business Development at Bay State Milling, to discuss how ingredient partners can play a critical role in helping emerging food brands scale with confidence.

Bay State Milling is a nearly 127-year-old, family-owned company now in its fifth generation of leadership. With a mission to build a better food system, the company focuses on next-generation plant-based ingredients, including HealthSense® High-Fiber Wheat Flour, designed to help brands create more nutritious, fiber-forward products that meet modern consumer expectations.

Jessica explains how her team works hands-on with early-stage and high-growth brands across wheat-based applications — from ideation and formulation to scale-up and manufacturing partnerships. Rather than acting as a traditional ingredient supplier, Bay State Milling positions itself as a solutions partner, offering technical expertise, formulation support, and access to a deep network of trusted manufacturing relationships.

For emerging brands navigating tight timelines and limited resources, that kind of partnership can make all the difference. Jessica shares how Bay State Milling takes a phased approach to growth, supporting brands at every stage — whether they're producing small initial runs to get on shelf or rapidly scaling to meet surging demand.

For more information about Bay State Milling and HealthSense® High-Fiber Wheat Flour, visit baystatemilling.com/healthsense.

In this Taste Radio Interview, host Ray Latif sits down with Liana Salama of the Specialty Food Association to preview the first-ever Winter Fancy Faire*, the reimagined evolution of the Winter Fancy Food Show. Relocated to San Diego and positioned as the first major food and beverage event of the year, the Winter Fancy Faire* is designed to help brands, buyers, and retailers reset after the holidays and set strategic direction for the year ahead. Salama explains how the new format leans into emerging trends, intentional programming, and community-driven experiences that reflect how consumers are shopping, eating, and thinking about food today.

Salama highlights standout elements including the Campus Tasting Trail, which partners SFA members with San Diego restaurants for badge-only tasting experiences, as well as key programming like Sam Kass's keynote, the unveiling of SFA's Trend of the Year, and the relocation of the Sophie Awards to the winter show. With over 900 exhibitors, 10,000+ attendees, live cooking demos, discovery-focused education areas, and guided tastings of Sophie Award finalists, the Winter Fancy Faire* is positioned as a bellwether event for specialty food innovation in 2026. Attendees can learn more and register by visiting the Winter Fancy Faire* website.

In this Taste Radio Interview, host Ray Latif speaks with Keely Johnson, VP of Sales & Marketing at Arjuna Natural, about how the long-standing botanical innovator is pushing functional ingredients forward with its latest breakthrough, Shoden-R® Ashwagandha. Drawing on nearly 40 years of scientific expertise, Arjuna Natural has developed a root-only, 100% water-soluble form of ashwagandha that delivers clinically validated focus and relaxation benefits at just 60 mg daily. A fraction of traditional doses.

Johnson explains how Shoden-R was designed specifically for functional foods and beverages, eliminating the bitterness and chalky texture that once limited adaptogens' use in RTDs, chews, bars, and gummies. She details the extensive clinical research behind Arjuna's patented ingredients and how the company partners directly with brands to develop custom product concepts, from prototype seltzers to on-trend functional chews, that meet modern consumer demands for efficacy, taste, and convenience. With science, scalability, and sensory experience at its core, Arjuna Natural is helping CPG innovators make wellness truly enjoyable. To learn more or request R&D samples, visit ArjunaNatural.com.

In this Taste Radio Interview, host Ray Latif speaks with Dena Strehlow, Ph.D., Food Scientist and representative of Magtein by Threotech, about how magnesium is emerging as one of the most in-demand functional ingredients in the beverage industry. With more than 30 years of product development and ingredient science experience, Strehlow explains why magnesium is essential to more than 300 biological processes and how Magtein, a patented form of magnesium L-threonate, stands out for its ability to cross the blood–brain barrier, supporting memory, mood, relaxation, and sleep.

She discusses how Magtein's stability, solubility, and clean taste make it ideal for a wide range of beverages—from carbonated waters and coffees to hydration and electrolyte drinks—and how brands can work with Threotech and its North American distributor, AIDP, to integrate the ingredient into new product lines. Strehlow outlines clinically supported dosing guidelines, claim considerations, and formulation support, emphasizing Magtein's unique combination of scientific validation and real-world functionality. To learn more, visit Threotech.com or contact AIDP for partnership opportunities.

In this Taste Radio interview, host Ray Latif sits down with Daniel Tejada, Co-Founder of Straight Up Growth, and Manny Lubin, Co-Founder of Slate Milk, to unpack how the two companies partnered to supercharge Slate's presence on Amazon. SUG has helped CPG brands generate billions in online revenue through strategic planning, data-driven advertising, and content optimization. Slate Milk, one of the fastest-growing better-for-you beverage brands, is a prime example. Lubin shares how the partnership helped Slate refine its messaging, cut wasted ad spend, and scale efficiently within the booming ready-to-drink protein category.

Tejada breaks down key tactics for Amazon success—from reducing "wasted ad spend" and improving content performance to investing strategically in high-intent campaigns. Both emphasize the value of authenticity, transparency, and setting realistic yet ambitious growth goals. Their conversation offers a playbook for brands seeking to balance speed, profitability, and long-term brand strength in e-commerce. To learn more, visit StraightUpGrowth.com.