Taste Radio

What happens when your biggest growth opportunity threatens the very thing that makes your product special?

Heathcote Bakery founder Suzanne Lyon built a devoted following with an ultra-premium chocolate chip cookie made with uncompromising ingredients and a meticulous process. Then came viral demand, endorsements from Oprah and Bobby Flay, and the challenge every founder faces: how do you scale without sacrificing quality?

In this episode, Suzanne explains how she's navigating growth, retail expansion and investor interest while keeping craftsmanship at the center of the business. She discusses her commitment to premium ingredients, preservative-free recipes and exceptional quality as demand grows. She also shares how she overcame an early production crisis and why she's carefully choosing retail partners that align with Heathcote's premium positioning.

Show notes:

0:20: Suzanne Lyon, Founder & CEO, Heathcote Bakery – Recorded on location at the 2026 Summer Fancy Food Show in New York City, Suzanne Lyon shares how she went from talent agent to founder of Heathcote Bakery, and how a side project became a fast-growing premium cookie brand. She discusses the viral moments, Oprah's Favorite Things and Bobby Flay's endorsement that fueled demand, as well as the challenges of scaling a handmade, preservative-free product while maintaining the quality that sets Heathcote apart. Lyon also explains the brand's premium positioning, retail strategy and production partnership with Buddy Valastro, and why she's focused on building a profitable business before pursuing rapid expansion. She shares her long-term vision for creating an enduring brand without compromising the craftsmanship and consumer trust that have defined Heathcote from the beginning.

Brands in this episode: Heathcote Bakery

CPG's next big ideas often emerge in unexpected places.

In this episode, we explore what founders across food and beverage can learn from the rapid rise of hard sodas and hard sports drinks, as alcohol brands borrow from health, wellness and functionality to connect with younger consumers.

The Taste Radio team is joined by Brewbound reporter Zoe Licata to discuss why familiar flavors, better-for-you positioning and shifting consumer behaviors are fueling these fast-growing categories—and whether they're poised for long-term success or destined to become another fleeting trend.

They also unpack the surprising split between Costco and Deschutes Brewery, what it reveals about the evolving role of private label and retail strategy, and why Guinness has become one of the world's hottest beer brands by winning over an entirely new generation of drinkers.

Show notes:

0:20: Harry Calling. Inspired Imbibing. $40M Is A Crooked Number. Lyte Come Lately. Crafty Costco. – Zoe and John share their experiences of seeing Harry Styles perform at Wembley Stadium and discuss how drinking culture among younger consumers in the U.K. differs from that in the U.S. The conversation explores Gen Z's evolving relationship with alcohol, the pandemic's lasting impact on drinking habits, and how brands are leaning into nostalgia and familiar flavors to connect with legal-age younger consumers. They also examine why alcohol companies are borrowing cues from the better-for-you beverage category, and the marketing challenges of positioning products with wellness-inspired messaging despite alcohol's inherent health limitations. Along the way, they spotlight the surprising rise of alcoholic sports drinks modeled after electrolyte beverages and viral drinking trends like BORGs. The discussion then turns to beer, where the hosts unpack the unexpected end of Costco's long-running private-label partnership with Deschutes Brewery, producer of the retailer's popular Kirkland Signature Helles Lager and Vintage Ale. The episode concludes with a look at Guinness' remarkable resurgence, exploring how the iconic stout has become one of beer's biggest success stories by winning over younger consumers through social media, the viral "Split the G" challenge, and the growing realization that it's lighter, more sessionable, and far more approachable than many first-time drinkers expect.

Brands in this episode: Simply, Fresca, Owl's Brew, Bai, Crooked Pop, Poppi, Super Lyte, Surfside, Stateside Hard Seltzer, Gatorade, Spiked Ade, Pedialyte, Electrolit, Hoist, Deschutes, Guinness, Diet Pepsi

He built an eight-figure brand without raising a dollar of outside capital. Now he's sharing exactly how he did it.

J.W. reveals the playbook behind one of the adult non-alcoholic category's earliest success stories. He explains why he bet on the sober curious trend years before it became mainstream, how direct-to-consumer sales fueled profitable growth from day one, and why relentless product refinement – not rapid expansion – has been the foundation of the brand's success.

J.W. also discusses customer acquisition, retail strategy, premium pricing and the long-term vision that's guiding Curious Elixirs as it aims to redefine how people drink socially.

Show notes:

0:20: JW Wiseman, Founder & CEO, Curious Elixirs – JW shares how his experience owning bars and drinking heavily inspired him to create one of the first premium non-alcoholic cocktail brands. He talks about developing the concept in 2013 and launching in 2015, and how he validated demand through Kickstarter, early consumer feedback and press coverage. JW explains why Curious prioritized profitability, premium pricing and digital marketing early on, how constant product refinement and customer feedback have fueled loyalty, and why focusing on how products make consumers feel has been central to the brand's success. He also discusses building an eight-figure business without outside investment, leveraging DTC data to expand into retail, thoughtfully approaching distribution and channel strategy, and balancing innovation with disciplined focus. He emphasizes Curious Elixirs' long-term mission to make premium non-alcoholic beverages a normal part of social occasions while proving that sustainable growth, strong customer relationships and unwavering product quality can build an enduring brand.

Brands in this episode: Curious Elixirs, LesserEvil, Poppi

AI is rewriting the rules of product discovery, and brands that aren't optimized for algorithms risk becoming invisible. The Taste Radio team explores how AI is reshaping retail and marketing, unpacks a proposed class action lawsuit over protein labeling claims, and explains why early-stage founders should build with mainstream consumers – not just niche audiences – in mind.

Show notes:

0:20: Fourth & Over. Don't Let Claude Do All The Work. You Need A Lawyer. Think Big. Ahh, That Was Nice. – After some lighthearted banter about summer already being over, the team explores how AI is reshaping product discovery. They highlight the growing importance of strong product data, third-party validation, and authentic brand storytelling while warning against overreliance on AI-generated content. They also discuss a proposed lawsuit against The Only Bean over protein claims, examining increased scrutiny around functional nutrition messaging and the need for brands to carefully evaluate packaging claims. Finally, the team examines the challenge of creating products that are both distinctive and broadly appealing, using TalkBack's spicy shortbread cookies as a case study. They argue that brands seeking mass-market success must balance originality with accessible positioning and clear consumer benefits.

Brands in this episode: MadeGood, Bobo's, Waku, Vermouth Mist, Four Loko, The Only Bean, Huel, OWYN, Kodiak, TalkBack, BodyArmor, Daily Crunch, Magic Chocolate, Dr. Bronner's, Maazah, Datefix, Greater Than

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Bakeful, Scoops, Luv & Yum and DOU.

The founders and operators introduce their brands and share recent company updates and milestones.

This week's special co-host is Tom Spier, the founder and managing partner of BFG Partners, a venture capital firm that holds stakes in Olipop, Graza, Mid-Day Squares, AG and other fast-growing CPG companies.

Tom 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.

Most founders want to grow fast. Nima Fotovat says that's exactly how brands get into trouble.

In this episode, the MadeGood co-founder explains how a disciplined, long-term approach helped transform the company from a lunchbox solution into one of the world's leading better-for-you snack brands.

He discusses why taste – and not MadeGood's allergen-friendly reputation – has always been the brand's greatest competitive advantage and why the company invested in its own manufacturing. Nima also talks about how MadeGood navigated the financial strain of its early years, and why putting employees first during the pandemic ultimately made the business stronger.

Show notes:

0:20: Nima Fotovat, Co-Founder, MadeGood – Nima explains how the brand was born from an insight that parents needed snacks that were safe for allergy-sensitive classrooms, nutritious enough to satisfy parents, and delicious enough for kids to actually eat. He discusses launching MadeGood in Canada in 2014 before expanding to the U.S., building the brand around great taste, inclusive snacking, and a disciplined growth strategy that started with farmers markets and the natural channel before expanding nationally. Nima also shares why MadeGood chose to manufacture its own products, the challenges of scaling production and innovation, and how experience, patience, and long-term thinking shaped the company's growth. He reflects on navigating the financial pressures of the early years, developing new products, and balancing consumer insights with entrepreneurial instincts. Finally, Nima explains how MadeGood's purpose-driven culture guided the company through the pandemic, why doing right by employees ultimately strengthened the business, and how the brand plans to grow by reaching more households while remaining focused on quality, affordability, and positive impact.

Brands in this episode: MadeGood

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

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

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

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