Taste Radio

A pioneer of premium candy, Jelly Belly made its name by infusing jelly beans with innovative and oddball flavors, like buttered popcorn, juicy pear, strawberry cheesecake and toasted marshmallow. Driven by consumer demand for new and interesting flavor experiences, the brand has consistently pushed the envelope with product development, an innovation strategy that's resulted in plenty of wins, along with a few howlers.

However, in an interview included in this episode Jelly Belly president/CEO Lisa Rowland explained her belief that "you never know when our failures are going to be something that may turn into one of our greatest successes." As an example, Rowland recounted how one disastrous flavor (cheese was involved) that never made it to market turned out to be quite useful down the line.

Also within our interview, Brasher explained how Jelly Belly's focus on creating unique experiences for its consumers has contributed to its evolution into an iconic brand. She also discussed the impact of the brand's relationship with Ronald Reagan, how "better for you" and functional varieties fit into the portfolio and how the company collects and incorporates consumer feedback into new product development. This episode is presented by Flavorman, the beverage architects.

Show notes:

2:38: Lisa Rowland Brasher, President/CEO, Jelly Belly -- In an interview recorded at the 2019 Summer Fancy Food Show, Brasher spoke with Taste Radio editor Ray Latif about the history of the Jelly Belly brand, which made its debut in 1976. She also discussed how Jelly Belly has maintained its strong brand equity amid an evolving market for candy, why the company positions its products as "gourmet" and why visual appeal is just as important as taste for jelly beans. Brasher also spoke about the company's innovation strategy and how its "better for you" and functional varieties, including sugar-free jelly, organic, and "sport" jelly beans, fit into the brand portfolio, and why it created booger and barf flavors (yes, you read that correctly). Later, she discussed how the company addresses challenges as a family-owned business and the importance of communication when working across multiple generations.

Brands in this episode: Jelly Belly, A&W, Krispy Kreme

A pioneer of premium candy, Jelly Belly made its name by infusing jelly beans with innovative and oddball flavors, like buttered popcorn, juicy pear, strawberry cheesecake and toasted marshmallow. Driven by consumer demand for new and interesting flavor experiences, the brand has consistently pushed the envelope with product development, an innovation strategy that’s resulted in plenty of wins, along with a few howlers. 

However, in an interview included in this episode Jelly Belly president/CEO Lisa Rowland explained her belief that “you never know when our failures are going to be something that may turn into one of our greatest successes.” As an example, Rowland recounted how one disastrous flavor (cheese was involved) that never made it to market turned out to be quite useful down the line.

Also within our interview, Brasher explained how Jelly Belly’s focus on creating unique experiences for its consumers has contributed to its evolution into an iconic brand. She also discussed the impact of  the brand’s relationship with Ronald Reagan, how “better for you” and functional varieties fit into the portfolio and how the company collects and incorporates consumer feedback into new product development. This episode is presented by Flavorman, the beverage architects.

Show notes: 

2:38: Lisa Rowland Brasher, President/CEO, Jelly Belly -- In an interview recorded at the 2019 Summer Fancy Food Show, Brasher spoke with Taste Radio editor Ray Latif about the history of the Jelly Belly brand, which made its debut in 1976. She also discussed how Jelly Belly has maintained its strong brand equity amid an evolving market for candy, why the company positions its products as “gourmet” and why visual appeal is just as important as taste for jelly beans. Brasher also spoke about the company’s innovation strategy and how its “better for you” and functional varieties, including sugar-free jelly, organic, and “sport” jelly beans, fit into the brand portfolio, and why it created booger and barf flavors (yes, you read that correctly). Later, she discussed how the company addresses challenges as a family-owned business and the importance of communication when working across multiple generations.

Brands in this episode: Jelly Belly, A&W, Krispy Kreme

In his fourteenth year as an entrepreneur, Rick Field, the founder and CEO of premium pickle brand Rick's Picks, says he's always happy to share advice and insights on what it takes to make it in the food business. However, in an interview included in this episode, he noted that every meeting with a potential entrepreneur starts with one question that will determine the length of their conversation.

"If you answer it 'yes,' we can talk for an hour," he said. "If you answer it 'no,' the interview is over and you'll know why. The question is: 'Do you love paperwork?' Because if you don't love paperwork, you're not going to make it in the grocery industry. And I'm dead serious. It's a very sobering thing to realize that a lot of the fantasy elements that people associate with their culinary lifestyle and experience give way to a really difficult business and filled with, frankly, a lot of people who could care less about your fate. You're just a data input in a spreadsheet. You have to resign yourself to that."

As part of our conversation, Field also discussed the origins of his brand and how he identified white space in a legacy category. He also explained why he describes the Rick's Picks journey as "champagne on a beer budget," the dangers of hitting an entrepreneurial plateau and how innovation spurred a renewed interest in his brand.

Show notes:

1:22: Thoughts On Sustainability and a Nu Take on Milk -- With three of the regular hosts out of the office this week, Mike Schneider was joined by BevNET managing editor Martín Caballero and NOSH editor Carol Ortenberg for a conversation that included insights on sustainability trends in food and beverage, Oatly ice cream hitting the U.S., and their thoughts on NüMilk, a make-your-own almond milk machine available in select Whole Foods stores.

16:50: Interview: Rick Field, Founder/CEO, Rick's Picks -- In an interview recorded at the 2019 Summer Fancy Food Show, Taste Radio editor Ray Latif sat down with Field, who is the creator of Rick's Picks, an innovative brand that helped usher in a super-premium tier for the pickle category. Field spoke about the early days of the brand and how selling at farmers' markets led to a partnership with upscale fast food chain Shake Shack. He also discussed how the brand focuses on "extreme differentiation" in terms of flavor profiles and creating multiple day part uses for its products, the story of how Rick's Picks landed at Whole Foods, "premium-izing" pickle sets at conventional retailers, and how the company identifies its core consumers. Later he explained why he views entrepreneurship as being an "army of one" and often a lonely pursuit.

Brands in this episode: Rick's Picks, Guayaki, Nestle, Vita Coco, Liquid Death, Good Mylk, Modest Mylk, NüMilk, Aqua Vitea, Oatly, Belgian Boys, Honey Mama's, Farmhouse Culture, GoodBelly, Vlasic

In his fourteenth year as an entrepreneur, Rick Field, the founder and CEO of premium pickle brand Rick’s Picks, says he’s always happy to share advice and insights on what it takes to make it in the food business. However, in an interview included in this episode, he noted that every meeting with a potential entrepreneur starts with one question that will determine the length of their conversation.

“If you answer it ‘yes,’ we can talk for an hour," he said. "If you answer it ‘no,’ the interview is over and you’ll know why. The question is: ‘Do you love paperwork?’ Because if you don’t love paperwork, you’re not going to make it in the grocery industry. And I’m dead serious. It’s a very sobering thing to realize that a lot of the fantasy elements that people associate with their culinary lifestyle and experience give way to a really difficult business and filled with, frankly, a lot of people who could care less about your fate. You’re just a data input in a spreadsheet. You have to resign yourself to that.”

As part of our conversation, Field also discussed the origins of his brand and how he identified white space in a legacy category. He also explained why he describes the Rick’s Picks journey as “champagne on a beer budget,” the dangers of hitting an entrepreneurial plateau and how innovation spurred a renewed interest in his brand.

Show notes:

1:22: Thoughts On Sustainability and a Nu Take on Milk -- With three of the regular hosts out of the office this week, Mike Schneider was joined by BevNET managing editor Martín Caballero and NOSH editor Carol Ortenberg for a conversation that included insights on sustainability trends in food and beverage, Oatly ice cream hitting the U.S., and their thoughts on NüMilk, a make-your-own almond milk machine available in select Whole Foods stores.

16:50: Interview: Rick Field, Founder/CEO, Rick’s Picks -- In an interview recorded at the 2019 Summer Fancy Food Show, Taste Radio editor Ray Latif sat down with Field, who is the creator of Rick’s Picks, an innovative brand that helped usher in a super-premium tier for the pickle category. Field spoke about the early days of the brand and how selling at farmers’ markets led to a partnership with upscale fast food chain Shake Shack. He also discussed how the brand focuses on “extreme differentiation” in terms of flavor profiles and creating multiple day part uses for its products, the story of how Rick’s Picks landed at Whole Foods, “premium-izing” pickle sets at conventional retailers, and how the company identifies its core consumers. Later he explained why he views entrepreneurship as being an “army of one” and often a lonely pursuit.

Brands in this episode: Rick’s Picks, Guayaki, Nestle, Vita Coco, Liquid Death, Good Mylk, Modest Mylk, NüMilk, Aqua Vitea, Oatly, Belgian Boys, Honey Mama’s, Farmhouse Culture, GoodBelly, Vlasic

How did Stew Leonard's, a small, family-owned and operated grocery chain based in Connecticut, become known as 'America's Favorite Grocery Store'? According to Stew Leonard Jr., the company's president and CEO, there's a simple secret to its success: an emphasis on meeting and engaging with its customers in the aisles of its stores.

"Being on the store floor is critical to the success of a company, and if people start trying to manage from an office I think the company is going to run into problems," Leonard said in an interview included in this episode. "You can learn a tremendous amount just by talking to those customers. Get out in the store and walk around. Because it's about that customer out there filling that shopping cart up. I've got to make sure we never lose that."

That focus has fueled the company's growth from one store in 1969 to six current locations with nearly $500 million in annual sales and more than 3,000 employees.

As part of our interview, Leonard spoke at length about the company's focus on customer interaction and how it has helped create a unique and high-quality shopping experience. He also discussed the evolution of the chain's food offerings and how it selects brands for its stores, how company attempts to stay current with food trends, his perspective on leadership, and how Stew Leonard's is planning for the future.

Show notes:

2:51: Interview: Stew Leonard Jr., President/CEO, Stew Leonard's -- In an interview recorded at the 2019 Summer Fancy Food Show, Leonard sat down with Taste Radio editor Ray Latif for a conversation covering a range of topics, including his experience at the annual trade show and how it helps inform Stew Leonard's merchandising strategy. He also spoke about the origins of the grocery chain and its focus on fresh and perishable products; how "Stew Tank," the company's brand competition, got off the ground; the company's unique approach to R&D; and what the acronym S.T.E.W. means for employee training and customer service. Leonard also discussed how the company aims to make shopping an experience, why he peeks into consumers' refrigerators when evaluating food trends, and how Stew Leonard's curates its selection. Later, he explained why walking the aisles of his stores teaches him more about his shoppers than market research and how the company maintains its focus on customer service.

Brands in this episode: French's

How did Stew Leonard’s, a small, family-owned and operated grocery chain based in Connecticut, become known as ‘America’s Favorite Grocery Store’? According to Stew Leonard Jr., the company’s president and CEO, there’s a simple secret to its success: an emphasis on meeting and engaging with its customers in the aisles of its stores. 

“Being on the store floor is critical to the success of a company, and if people start trying to manage from an office I think the company is going to run into problems,” Leonard said in an interview included in this episode. “You can learn a tremendous amount just by talking to those customers. Get out in the store and walk around. Because it’s about that customer out there filling that shopping cart up. I’ve got to make sure we never lose that.”

That focus has fueled the company’s growth from one store in 1969 to six current locations with nearly $500 million in annual sales and more than 3,000 employees. 

As part of our interview, Leonard spoke at length about the company’s focus on customer interaction and how it has helped create a unique and high-quality shopping experience. He also discussed the evolution of the chain’s food offerings and how it selects brands for its stores, how company attempts to stay current with food trends, his perspective on leadership, and how Stew Leonard’s is planning for the future.

Show notes: 

2:51: Interview: Stew Leonard Jr., President/CEO, Stew Leonard’s -- In an interview recorded at the 2019 Summer Fancy Food Show, Leonard sat down with Taste Radio editor Ray Latif for a conversation covering a range of topics, including his experience at the annual trade show and how it helps inform Stew Leonard’s merchandising strategy. He also spoke about the origins of the grocery chain and its focus on fresh and perishable products; how “Stew Tank,” the company’s brand competition, got off the ground; the company’s unique approach to R&D; and what the acronym S.T.E.W. means for employee training and customer service. Leonard also discussed how the company aims to make shopping an experience, why he peeks into consumers’ refrigerators when evaluating food trends, and how Stew Leonard’s curates its selection. Later, he explained why walking the aisles of his stores teaches him more about his shoppers than market research and how the company maintains its focus on customer service.

Brands in this episode: French’s

This edition of Taste Radio Insider features highlights from interviews with six founders, creators and industry experts who joined us on the show during the first half of 2019, including Hint founder and CEO Kara Goldin, venture capitalist Chris Hollod, Recess founder and CEO Benjamin Witte, attorney and investor Ryan Lewendon, MALK founder and CEO August Vega and nutpods founder and CEO Madeline Haydon. This episode is presented by BevSource, an integrated provider of beverage development, production, sourcing, and logistics solutions to new and established beverage visionaries.

Show notes:

1:12: Benjamin Witte, Founder/CEO, Recess -- We kick off the episode with Benjamin Witte, the founder and CEO of Recess, a sparkling water brand infused with CBD and adaptogens, that's generated an incredible amount of buzz since its debut in 2018. As part of our conversation, featured in Episode 24 of Taste Radio Insider, WItte explained why Recess is marketing a solution rather than an ingredient, and why he believes that today's brands "are built on your phone."

5:30: Madeline Haydon, Founder/CEO, Nutpods -- Next is Madeline Haydon, who is the founder and CEO of nutpods, a fast-growing brand of non-dairy, unsweetened creamers made from almonds and coconuts. We spoke with Madeline for an interview featured in Episode 16, in which she spoke with BevNET CMO Mike Schneider about focusing on high quality customer service has anchored nutpods' thriving direct-to-consumer and e-commerce strategies and helped it become a top-selling brand on Amazon.

9:57: Ryan Lewendon, Partner, The Giannuzzi Group -- We continue with Ryan Lewendon, a partner with influential CPG law firm The Giannuzzi Group. Lewendon joined us in Episode 23 and as part of a wide-ranging interview, he offered his perspective on why networking is all about building relationships and spoke about the dangers of treating equity "as too much of a currency."

13:46: August Vega, Founder/CEO, MALK -- Next is August Vega, the founder and CEO of MALK, a super-premium brand of organic nut milks and the winner of BevNET's New Beverage Showdown 10. In an interview from Episode 30, Vega spoke about why she envisioned MALK as a billion-dollar brand from the outset and explained why data has been critical to the company's development.

16:57: Chris Hollod, Founder/Managing Partner, Hollod Holdings -- Next is Chris Hollod, a venture capitalist focused on early-stage consumer brands, who we spoke with in Episode 29. As part of our interview, Hollod explained why digital strategy is at the top of his list when evaluating brands and also explained why he believes that his job requires him to predict innovation.

19:50: Kara Goldin, Founder/CEO, Hint -- Wrapping up the episode is Kara Goldin, the founder and CEO of flavored water company Hint. Kara knows a thing or two about building a brand around a successful e-commerce strategy: approximately 40 percent of the brand's $100 million in annual revenue comes from online sales, a majority of which is from its website. We spoke with Goldin in Episode 20 for an interview in which she discussed best practices for e-commerce and why data from online sales is critical to understanding Hint's audience.

Brands in this episode: Recess, Nutpods, MALK, Verb Energy, Hint

This edition of Taste Radio Insider features highlights from interviews with six founders, creators and industry experts who joined us on the show during the first half of 2019, including Hint founder and CEO Kara Goldin, venture capitalist Chris Hollod, Recess founder and CEO Benjamin Witte, attorney and investor Ryan Lewendon, MALK founder and CEO August Vega and nutpods founder and CEO Madeline Haydon. This episode is presented by BevSource, an integrated provider of beverage development, production, sourcing, and logistics solutions to new and established beverage visionaries.

Show notes:

1:12: Benjamin Witte, Founder/CEO, Recess -- We kick off the episode with Benjamin Witte, the founder and CEO of Recess, a sparkling water brand infused with CBD and adaptogens, that’s generated an incredible amount of buzz since its debut in 2018. As part of our conversation, featured in Episode 24 of Taste Radio Insider, WItte explained why Recess is marketing a solution rather than an ingredient, and why he believes that today’s brands “are built on your phone.”

5:30: Madeline Haydon, Founder/CEO, Nutpods -- Next is Madeline Haydon, who is the founder and CEO of nutpods, a fast-growing brand of non-dairy, unsweetened creamers made from almonds and coconuts. We spoke with Madeline for an interview featured in Episode 16, in which she spoke with BevNET CMO Mike Schneider about focusing on high quality customer service has anchored nutpods’ thriving direct-to-consumer and e-commerce strategies and helped it become a top-selling brand on Amazon. 

9:57: Ryan Lewendon, Partner, The Giannuzzi Group -- We continue with Ryan Lewendon, a partner with influential CPG law firm The Giannuzzi Group. Lewendon joined us in Episode 23 and as part of a wide-ranging interview, he offered his perspective on why networking is all about building relationships and spoke about the dangers of treating equity “as too much of a currency.”

13:46: August Vega, Founder/CEO, MALK  -- Next is August Vega, the founder and CEO of MALK, a super-premium brand of organic nut milks and the winner of BevNET’s New Beverage Showdown 10. In an interview from Episode 30, Vega spoke about why she envisioned MALK as a billion-dollar brand from the outset and explained why data has been critical to the company’s development.

16:57: Chris Hollod, Founder/Managing Partner, Hollod Holdings -- Next is Chris Hollod, a venture capitalist focused on early-stage consumer brands, who we spoke with in Episode 29. As part of our interview, Hollod explained why digital strategy is at the top of his list when evaluating brands and also explained why he believes that his job requires him to predict innovation.

19:50: Kara Goldin, Founder/CEO, Hint -- Wrapping up the episode is Kara Goldin, the founder and CEO of flavored water company Hint. Kara knows a thing or two about building a brand around a successful e-commerce strategy: approximately 40 percent of the brand’s $100 million in annual revenue comes from online sales, a majority of which is from its website. We spoke with Goldin in Episode 20 for an interview in which she discussed best practices for e-commerce and why data from online sales is critical to understanding Hint’s audience.

Brands in this episode: Recess, Nutpods, MALK, Verb Energy, Hint

In this highlight episode culled from interviews with six innovators, leaders and entrepreneurs who joined us on Taste Radio during the first half of 2019, we explore the role that innovation plays several for category-leading brands. Our guests include Vita Coco co-founder Mike Kirban, Lifeway Foods CEO Julie Smolyansky, Justin's founder Justin Gold, Sailor Jerry Rum and Hendricks Gin creator Steve Grasse and WTRMLN WTR co-founder Jody Levy. This episode is presented by BevSource, an integrated provider of beverage development, production, sourcing, and logistics solutions to new and established beverage visionaries.

Show notes:

1:36: Justin Gold, Founder, Justin's -- We kick off the episode with Justin Gold, who we featured in Episode 153. Gold is the founder of Justin's, a pioneering maker of better-for-you nut butters and snacks that was acquired by Hormel Foods for $286 million in 2016. In the following clip, Gold shared his perspective on the keys to innovation and improving the food system, the first thing he tells new entrepreneurs and the way he wants consumers to perceive Justin's.

7:51: Jody Levy, Co-Founder, WTRMLN WTR -- Next up is Jody Levy, the co-founder of beverage brand WTRMLN WTR. An artist and serial entrepreneur, Levy has overseen the evolution of WTRMLN WTR from a single product to a platform brand that sells products at over 25,000 locations nationwide. In this clip from Episode 155, she discussed the similarities between art and entrepreneurship and chronicled the history between her brand and music icon Beyonce, who is an investor in WTRMLN WTR.

14:45: Steve Grasse, Creator, Sailor Jerry Rum/Hendricks Gin -- We continue with Steve Grasse, the creator of iconic spirit brands Sailor Jerry Rum and Hendricks Gin. In a clip from our interview, which we featured in Episode 144, Steve spoke about the influence that bands have on his creative process and why an early focus group that panned the initial idea for Hendrick's Gin turned out to be a good thing.

18:56: Julie Smolyansky, CEO, Lifeway Foods -- We continue with Julie Smolyansky, the CEO of Lifeway Foods, a pioneering brand of kefir drinks. In this clip, pulled from Episode 147, Julie spoke about why Lifeway was one of the first brands to market the health benefits of probiotics and discussed how she dealt with the criticism and pressure that came with taking on the role of CEO at a relatively young age.

24:11: Chieh Huang, Co-Founder/CEO, Boxed -- From an interview included in Episode 152, Chieh Huang, the co-founder and CEO of online bulk retailer Boxed, discussed the evolution of mobile and e-commerce and explained why he believes the future of online food shopping "will feel like Netflix."

29:57: Mike Kirban, Co-Founder/CEO, Vita Coco -- Last, but certainly not least, we have Mike Kirban, the co-founder and CEO of coconut water powerhouse Vita Coco. As part of an interview featured in Episode 164, Mike discussed why he takes a hands-on approach in his day-to-day leadership of the company, why he hires based on attitude, why he's looking at potential brand acquisitions "all the time," and his belief that Vita Coco can be the "better-for-you beverage company for the next generation."

Brands in this episode: Justin's, WTRMLN WTR, Sailor Jerry Rum, Hendricks Gin, Lifeway Foods, Vita Coco

In this highlight episode culled from interviews with six innovators, leaders and entrepreneurs who joined us on Taste Radio during the first half of 2019, we explore the role that innovation plays several for category-leading brands. Our guests include Vita Coco co-founder Mike Kirban, Lifeway Foods CEO Julie Smolyansky, Justin’s founder Justin Gold, Sailor Jerry Rum and Hendricks Gin creator Steve Grasse and WTRMLN WTR co-founder Jody Levy. This episode is presented by BevSource, an integrated provider of beverage development, production, sourcing, and logistics solutions to new and established beverage visionaries.

Show notes:

1:36: Justin Gold, Founder, Justin’s -- We kick off the episode with Justin Gold, who we featured in Episode 153. Gold is the founder of Justin’s, a pioneering maker of better-for-you nut butters and snacks that was acquired by Hormel Foods for $286 million in 2016. In the following clip, Gold shared his perspective on the keys to innovation and improving the food system, the first thing he tells new entrepreneurs and the way he wants consumers to perceive Justin’s.

7:51: Jody Levy, Co-Founder, WTRMLN WTR -- Next up is Jody Levy, the co-founder of beverage brand WTRMLN WTR. An artist and serial entrepreneur, Levy has overseen the evolution of WTRMLN WTR from a single product to a platform brand that sells products at over 25,000 locations nationwide. In this clip from Episode 155, she discussed the similarities between art and entrepreneurship and chronicled the history between her brand and music icon Beyonce, who is an investor in WTRMLN WTR.

14:45: Steve Grasse, Creator, Sailor Jerry Rum/Hendricks Gin -- We continue with Steve Grasse, the creator of iconic spirit brands Sailor Jerry Rum and Hendricks Gin. In a clip from our interview, which we featured in Episode 144, Steve spoke about the influence that bands have on his creative process and why an early focus group that panned the initial idea for Hendrick’s Gin turned out to be a good thing.

18:56:  Julie Smolyansky, CEO, Lifeway Foods -- We continue with Julie Smolyansky, the CEO of Lifeway Foods, a pioneering brand of kefir drinks. In this clip, pulled from Episode 147, Julie spoke about why Lifeway was one of the first brands to market the health benefits of probiotics and discussed how she dealt with the criticism and pressure that came with taking on the role of CEO at a relatively young age.

24:11: Chieh Huang, Co-Founder/CEO, Boxed -- From an interview included in Episode 152, Chieh Huang, the co-founder and CEO of online bulk retailer Boxed, discussed the evolution of mobile and e-commerce and explained why he believes the future of online food shopping “will feel like Netflix.”

29:57: Mike Kirban, Co-Founder/CEO, Vita Coco -- Last, but certainly not least, we have Mike Kirban, the co-founder and CEO of coconut water powerhouse Vita Coco. As part of an interview featured in Episode 164, Mike discussed why he takes a hands-on approach in his day-to-day leadership of the company, why he hires based on attitude, why he’s looking at potential brand acquisitions “all the time,” and his belief that Vita Coco can be the “better-for-you beverage company for the next generation.”

Brands in this episode: Justin’s, WTRMLN WTR, Sailor Jerry Rum, Hendricks Gin, Lifeway Foods, Vita Coco