The latest installment of Elevator Talk features leaders from Brainfood, BaoBlast, AVSOME, Bad Mermaid and High Ground Elixir.

Watch founders and CEOs introduce their brands and provide a recap of recent news and updates. This week’s special co-host is Dayton Miller, a managing partner with BFG Partners, who shared his thoughts, questions and feedback with the participants. He is joined by Ray Latif, the editor and producer of the Taste Radio podcast.

Founders and CEOs of early stage food or beverage brands are invited to join future shows to pitch their products, discuss recent news and get feedback from industry experts. It is free to participate and interviews will be conducted remotely. Apply for a future episode of Elevator Talk.

Yerba Madre is a brand nearly synonymous with its namesake ingredient. But in a country where most consumers have never even heard of yerba mate, a caffeine-laden herbal infusion native to South America, how do you build a household name around it?

Guiding that vision is Ben Mand, who was named CEO of Yerba Madre in March 2024. Formerly known as Guayakí, the company has been pioneering yerba mate-based beverages since 1996, offering both loose-leaf and ready-to-drink formats. Today, the brand generates nearly $200 million in annual sales and is stocked in natural and conventional retailers nationwide.

In this episode, Ben shares how Yerba Madre is evolving beyond its West Coast roots with a bold mission: to introduce yerba mate to the 96% of Americans who still don’t know what it is. But this is about more than a beverage. Ben sees it as an opportunity to reshape how people think about clean, plant-based energy.

He discusses the balance between visionary leadership and operational discipline, reigniting innovation, thinking like a founder, and scaling responsibly all while remaining rooted in the company’s deeper mission: advancing regenerative agriculture in South America and building a brand that stands for purpose, authenticity, and cultural respect.

Note: This episode was recorded during the breakdown of our BevNET Live Summer 2025 event and you may hear some background clatter. Our apologies for the occasional bang or boom.

Show notes:

0:25: Interview: Ben Mand, CEO, Yerba Madre – Ben talks about the history of Yerba Madre and why its rebrand from Guayaki reflects its mission more clearly via a name that’s more inclusive and easier for consumers to pronounce. He also highlights the functional benefits of yerba mate and emphasizes the company’s regenerative business model that supports the environment and indigenous communities. Ben discusses Yerba Madre’s consumer base, which is made up of primarily younger, health-conscious individuals who seek natural energy and live active lifestyles and how word-of-mouth and the simplified brand name help grow awareness. He also explains how the company is targeting convenience stores, natural retailers, and club stores to reach new consumers and how its innovation team is enhancing the brand’s appeal by identifying trends and creating accessible, flavor-forward products that broaden the appeal of yerba mate. Ben also talks about how he leads with purpose and passion, using his humble roots to build company culture and why he views business as a key driver of positive social and environmental change.

Brands in this episode: Yerba Madre, Harmless Harvest, Patagonia

What happens when a high-profile protein bar brand suddenly dives into frozen seafood? Naturally, the industry takes notice—and chaos ensues. In this episode, the hosts unpack David’s unexpected launch of raw frozen cod, a move that seems both strategic and defiant, sparking intense debate across the CPG world. They also delve into the debut of Love Potion, a new ready-to-drink espresso martini from “Bachelor in Paradise” alum Justin Glaze, exploring what it reveals about the saturated, and increasingly unpredictable, landscape of celebrity-backed beverages.

Show notes:

0:35: Marion Pen? A Slippery Stunt? Wrong Place, Wrong Time? Gold & Pecans. Strawberry Salt! – Mike is OOO, so naturally the hosts wonder if he’s back in the slammer. They dive into David’s introduction of a new raw, frozen cod product and whether it’s a tongue-in-cheek response to critics of processed foods or a genuine product extension. The team highlights upcoming Taste Radio meetups in Chicago, San Diego, San Francisco, and London, inviting listeners to connect in person. Ray voices his frustration over the glut of RTD espresso martinis flooding the market, especially a new launch from a reality TV star. The hosts question the staying power of yet another celebrity-backed booze brand, while John shares insights on how emerging products can rise above the noise. Ray also unboxes a quirky PR gift from Snickers and samples Jacobsen Salt Co.’s new Oishii strawberry-infused salt. Meanwhile, Jacqui and John spotlight Bao Blast, a new baobab fruit juice drink, and Ray encourages entrepreneurs to send in product samples for a shot at being featured in future episodes.

Brands in this episode: David, Love Potion, La Colombe, Justin’s, Gigantic, Harken Sweets, Snickers, Maldon, Jacoben’s Salt Co., Oishii, Fly By Jing, Bao Blast, Diet Coke

The latest episode of Elevator Talk features leaders from NIKIGO, Zip Frut, TruJoy Yogurt, Mamame Tempeh Chips and Jack’s Dad’s Hummus.

Watch founders and CEOs introduce their brands and provide a recap of recent news and updates. This week’s special co-host is Tom Spier, the founder and managing partner of venture capital firm BFG Partners, who shared his thoughts, questions and feedback with the participants. He is joined by Ray Latif, the editor and producer of the Taste Radio podcast.

Founders and CEOs of early stage food or beverage brands are invited to join future shows to pitch their products, discuss recent news and get feedback from industry experts. It is free to participate and interviews will be conducted remotely. Apply for a future episode of Elevator Talk.

How did a 180-year-old Italian digestif become one of America’s most beloved bar staples?

Though Fernet-Branca has enjoyed a storied legacy in Europe since its creation in 1845, it remained a niche curiosity in the United States for much of its life. The intensely bitter, herbal liqueur was appreciated only by the most adventurous palates. Today, however, it's a fixture behind the bar from upscale cocktail lounges to neighborhood dive bars, most often knocked back in shot form and celebrated for its distinct flavor profile.

Who better to trace Fernet-Branca’s unlikely rise than Edoardo Branca, managing director of Branca USA and a sixth-generation member of the family behind the brand?

We caught up with Edoardo at spirits industry trade show Bar Convent Brooklyn to talk about how Fernet-Branca earned its cult status in the U.S. He shared insights on the brand’s roots, its journey from obscure digestif to bartender favorite, and how the company is carefully evolving to stay relevant in a fast-changing drinks culture. From navigating pricing pressures to expanding the Branca USA portfolio with modern, consumer-focused offerings, Edoardo explains how he is stewarding a legacy while embracing innovation.

Show notes:

0:25: Interview: Edoardo Branca,  6th Generation Family Member and Board President, Branca USA – Eduardo talks about his journey from Milan (he’s an Inter fan) to Southern California and ultimately to New York. He also discusses his current role in which he oversees U.S. operations and highlights the most personally rewarding aspect of his job. Edorado explains how Fernet Branca became popular within the bartender community after gaining traction as a popular shot in 1990s San Francisco, the emotional resonance many have with their first Fernet experience and reflects on the global cultural differences in how it’s consumed. He acknowledges generational shifts and concerns about declining alcohol consumption among younger drinkers, but expresses confidence that appreciation for spirits and bar culture will mature with age and experience. Edorado also talks about the growing Branca portfolio, noting that lower-ABV products like Antica Formula vermouth align with growing health-conscious trends and also shares his philosophy on mergers and acquisitions.

Brands in this episode: Fernet-Branca, Jägermeister, Jameson, Antica Formula

Could plastic packaging be the next target on MAHA’s hitlist? Have we reached peak chili crisp? Has Dubai chocolate already jumped the shark? The hosts dig in and debate, then spotlight a new $450 million fund that’s fueling emerging food and beverage brands. We also sit down with Tara Lindley of High West, who talks about how the revered whiskey brand balances innovation with market demand.

0:35: No Ski, Just Apres. A CPG Hub. Bright News, Big Money. Dubai Snickers. Hoarding Crisp. THC Bs. – John is back home and in the studio, though he's still craving the Guinness from his recent travels. Jacqui dives deep into Nombase’s new Data Hub, while Ray and Mike shine a spotlight on snack brand Sunnie, which just landed $1 million in fresh funding. They also break down the details of Shore Capital’s massive third fund. In a segment meant to be rapid-fire, “Buy or Sell” turns into a spirited debate. Does Dubai chocolate still have momentum? Are plastic bottles a new target for RFK Jr.'s supporters? And has chili crisp finally hit its saturation point? The crew also taste-tests Like Air’s latest opus, before Mike rounds things off with a few sips of cannabis-infused beverages.

31:12: Interview: Tara Lindley, Director of Sensory QA & New Product Development, High West – Utah’s first legal distillery since 1870, High West crafts distinctive whiskeys that represent the culture and terrain of the American West. Known for its award-winning portfolio, High West is especially celebrated for its limited-edition releases like The Noble Share, High Country American Single Malt, A Midwinter Night’s Dram, and Bourye. In this interview, Tara talks about how High West balances innovation with market demand in a competitive and evolving spirits landscape and the collaborative relationship between product development and marketing. She also discusses how consumer insights shape new releases, and why strategic storytelling and education are essential for building loyalty, especially among younger, more selective drinkers.

Brands in this episode: High West, Guinness, Sunnie, Lunchables, Chia Smash, Just The Fun Part, Snickers, Kit Kat, Cholula, Tabasco, Heinz, Jala-Lujah, Momofuku, Capitana, Somos, This Little Goat, Hidden Valley Ranch, Fly By Jing, Masala Gossip, Masala Bliss, Hot Pot Queen, Homiya, Gloria Shito, Like Air, Plift, Squier’s, Goodmellow

A hip-hop icon. A lifelong bond. A shared passion for craft spirits. And a warehouse full of aged whiskey.

When these elements came together, they gave rise to Amber & Opal, a premium honey botanical rye whiskey that’s turning heads in the spirits industry.

Launched in 2024, Amber & Opal was co-founded by Ja Rule, Herb Rice, Sandy Sandiford, and Kelvin Barton. A rye whiskey blended with orange blossom honey and an elegant mix of botanicals, including cinnamon, fig, ginger, and black tea, the spirit was crafted to bridge worlds: approachable for newcomers, yet complex enough to intrigue seasoned whiskey enthusiasts.

At the buzzing Amber & Opal booth during the 2025 Bar Convent Brooklyn trade show in June, Ja, Herb, and Sandy shared insights into the brand’s origin story and the meaning behind its evocative name. They also discuss the intentional, measured way they’re leveraging Ja’s star power and why they are confident that the flavor-forward whiskey has the potential to redefine what modern spirits can be.

Show notes:

0:25: Ja Rule, Herb Rice & Sandy Sandiford, Co-Founders, Amber & Opal – Ray learns how Ja Rule signs checks before the musician and entrepreneur explains why Amber & Opal shouldn’t be labeled a “celebrity brand,” and why the founding team was advised against making a flavored whiskey. Herb talks about how product development was focused on flavor, accessibility and innovation, and how in a tequila-saturated market, it is strategically positioned to stand out. The team also discusses how the package and label design reflects an emphasis on inclusivity and storytelling before sharing a sample of the whiskey with Ray, who offers his take on its taste and potential appeal.

Brands in this episode: Amber & Opal, Jack Daniel’s

The 2025 Summer Fancy Food Show was a vibrant exhibition of everything we love about the food and beverage industry. From new concepts and inventive product launches to passionate entrepreneurs and irresistible bites and sips, the event was a sensory feast. The hosts spotlight ethnic brands, artisanal snacks and distinctive libations from one of the most exceptional trade shows they’ve ever experienced.

Show notes:

0:35: Milk Strips. Mail Us. Meet Us. Rapid Fire? Slow Burn. Good Things Are A Comin’ – Before the hosts heap praise on dozens of brands they encountered at the Summer Fancy Food Show, they remind listeners of where to send samples, and Ray recounts a visit to Clio Snacks’ manufacturing facility for a behind-the-scenes look at how their yogurt bars come to life. He also notes that registration is now open for Taste Radio meetups in Chicago, San Diego, San Francisco, and London. The hosts wrap up with a few reasons to stay optimistic about the CPG outlook for the rest of 2025.

Brands in this episode: Clio Snacks, Milkademia, Juicy Bites, Nikigo, Figa, Cadbury, Jack’s Dad’s Hummus, Zahav, Doosra, Krokka, Mazaah, Brooklyn Dehli, Podi, Ginny’s, Narra, Brooklyn Delhi, Baris, Onosweet, Sour Milk, Moment, Paro, Saffron Road, Pioola, Tannthi, Amaza, Lakarids, Bulow, Aaji, BTR Nation, Blue Bottle, Maia, La Rossi, Jala-Lujah, Yax Snacks, Podi, Nourrir, Taan Thai, Figa Foods, KefirKult, B.T.R. Nation, Keya's Snacks, Sourmilk, Aaji's, Tari, Theo's Longhouse Coffee, Lakrid's, Ines Rosales, Släcka, Djablo, Bake Me Healthy, Caulipuffs, Pi00a, Sourcery

In this special edition of the podcast, we feature highlights from interviews with eight founders, creators and innovators who joined us on the show during the first half of 2025. Our guests include Gail Becker, the founder of Caulipower; Bill Creelman and Dave Burwick, the founder and CEO, respectively of Spindrift; Emily Griffith, the founder and CEO of Lil Bucks; Troy Bonde and Winston Alfieri, the co-founders of Sauz;  Rosa Li, the founder and CEO of Wildwonder; and Todd Davis, the category manager for natural, local and multi-cultural foods at Kroger-owned King Soopers & City Market.

Show notes:

0:33: Interview: Gail Becker, Founder, Caulipower – Let’s kick things off with Gail Becker, the founder of the trailblazing frozen food brand Caulipower. In a clip pulled from an episode featured on March 25, Gail opens up about the guiding principles behind Caulipower’s product development and highlights how hard work, energy, and sometimes unawareness of challenges fueled the brand’s success.

6:33: Interview: Bill Creelman, Founder & Dave Burwick, CEO, Spindrift – Next, we have Bill Creelman and Dave Burwick, the founder and CEO, respectively of Spindrift, the beverage platform best known for its sparkling water made with real fruit juice and purees. In this clip, pulled from an episode published on April 8, Bill and Dave talk about how the brand upholds its integrity and solidifies its market position via a commitment to real ingredients and flavor innovation and also explore how ambition, when guided by intentionality, leads to real, sustainable growth.

12:24: Interview: Emily Griffith, Founder & CEO, Lil Bucks – Let’s keep it going with Emily Griffith, the founder and CEO of Lil Bucks, a modern snack brand that champions buckwheat as its hero ingredient. In this clip, from our episode published on February 18, Emily talks about why getting into Whole Foods was a full court press. She also emphasizes the importance of knowing your brand and processes inside and out when fundraising and why she wasn’t just selling her brand and vision, she was selling herself as a founder. 

19:30: Interview: Troy Bonde & Winston Alfieri, Co-Founders, Sauz – We continue with Troy Bonde and Winston Alfieri, the co-founders of Sauz, a bold, culture-forward pasta sauce brand. In this clip, pulled from an episode aired on April 22, Troy and Winston reveal how they convinced skeptical retail buyers that Sauz could deliver true incremental value and how saying “I don’t know” has opened doors in unexpected ways.

25:16: Interview: Rosa Li, Founder & CEO, Wildwonder – Next up is Rosa Li, the founder and CEO of Wildwonder, a fast-growing brand of sparkling beverages that are infused with prebiotics and probiotics. In this clip, from our episode published on March 18, Rosa talks about how its pricing and retail strategy are interwoven, how she met buyers from major retail chains and how listening to consumers has guided Wildwonder’s innovation and marketing efforts.

32:33: Interview: Todd Davis, Category Manager – Natural Foods/Local/Multi-Cultural, King Soopers/City Market – Finally, we hear from Todd Davis, the category manager for natural/local and multi-cultural foods at Kroger-owned King Soopers & City Market stores. In the following clip, pulled from an episode published on April 29, Todd talks about how he evaluates emerging trends and new brands, the value of transparency, “HOT” conversations, and emotional detachment when making buyer decisions. 

Brands in this episode: Caulipower, Spindrift, Lil Bucks, Sauz, Wildwonder

In one of the strangest scandals to hit the CPG world, BetterBrand, the startup behind the high-protein, low-carb “Better Bagel,”  is now facing lawsuits, unpaid debts… and a missing founder. The hosts weigh in on the chaos surrounding entrepreneur Aimee Yang and her calamitous company. They also discuss a new, seemingly BFY beverage alcohol segment and why protein donuts deserve better ingredients.

Show notes:

0:35: Hoste-ing In Chicago. Moldy, Mired, Messy. A Refreshing ABV? Inhale & Gag. Red Dye Donuts. – The hosts announce Taste Radio’s Chicago meetup, which will take place on August 14 at Hoste Cocktails’ event space in the Windy City’s Pilsen neighborhood. They also delve into the controversy surrounding BetterBrand, whose problems have earned it comparisons to Theranos. The team also explores the rise of “hard refreshers,” alcoholic beverages with packaging similar to sports drinks, raising concerns over consumer confusion. Meanwhile Liquid Death’s spicy novelty drink, “Deathberry Inferno,” gets mixed reviews for flavor but praise for marketing. The group samples nostalgic FatBoy ice cream treats and discusses the contrast between some function-centric foods, comparing Purely Elizabeth’s new clean-label oatmeals over protein donuts made with artificial ingredients. 

Brands in this episode: BetterBrand, Athletic Brewing, AriZona, Spindrift, BeatBox, BuzzBallz, Happy Thursday, Lightstrike, Prime, Mas+ by Messi, Liquid Death, Paqui, Vernors, Whistlepig, FatBoy Ice Cream, Legendary Foods, Purely Elizabeth