Taste Radio

In the latest installment of Taste Radio Insider, the hosts discussed the fallout from a controversial profile of GT's Kombucha creator GT Dave in Forbes magazine. Dave's comments about competing brands ignited a debate on LinkedIn about production standards and the impact of strategic investment in the kombucha category.

Later in the show, we feature an interview with entrepreneur Suzie Yorke, the founder and CEO of Love Good Fats, a fast-growing brand of keto-friendly snack bars and shakes. Leading with a message of "fat is back, sugar is out," Love Good Fats launched in Canada in 2017 and has emerged as one of the leading brands in the keto space. As part of our conversation, Yorke discussed the company's fast start and how Love Good Fats is attempting to become the "beacon brand" for healthy fats.

Show notes:

1:31: Hipster Taste Test — The episode begins with a discussion about an odd Vita Coco tweet and why it became one of the brand's most popular social media posts ever. Later, the hosts offered their take on a profile on GT's Living Foods founder/CEO GT Dave unsettled some in the kombucha community, including Health-Ade co-founder/CEO Daina Trout, who posted a response to the article on LinkedIn.

15:55: Interview: Suzie Yorke, Founder/CEO, Love Good Fats -- In an interview with NOSH editor Carol Ortenberg, Suzie spoke about her decision to launch the brand following a 25 year career as a marketing executive and how Love Good Fats got off to a fast start. She also discussed evolving consumer perception of healthy fats, the importance of staying on brand and why the two-year-old company has invested in TV advertising.

Brands in this episode: Vita Coco, Thirsty Buddha, Harmless Harvest, GT's Kombucha, Health-Ade Kombucha, Proposition Cocktail Co., Love Good Fats

In the latest installment of Taste Radio Insider, the hosts discussed the fallout from a controversial profile of GT’s Kombucha creator GT Dave in Forbes magazine. Dave’s comments about competing brands ignited a debate on LinkedIn about production standards and the impact of strategic investment in the kombucha category.

Later in the show, we feature an interview with entrepreneur Suzie Yorke, the founder and CEO of Love Good Fats, a fast-growing brand of keto-friendly snack bars and shakes. Leading with a message of “fat is back, sugar is out,” Love Good Fats launched in Canada in 2017 and has emerged as one of the leading brands in the keto space. As part of our conversation, Yorke discussed the company’s fast start and how Love Good Fats is attempting to become the “beacon brand” for healthy fats.

Show notes:

1:31: Hipster Taste Test — The episode begins with a discussion about an odd Vita Coco tweet and why it became one of the brand’s most popular social media posts ever. Later, the hosts offered their take on a profile on GT’s Living Foods founder/CEO GT Dave unsettled some in the kombucha community, including Health-Ade co-founder/CEO Daina Trout, who posted a response to the article on LinkedIn.

15:55: Interview: Suzie Yorke, Founder/CEO, Love Good Fats -- In an interview with NOSH editor Carol Ortenberg, Suzie spoke about her decision to launch the brand following a 25 year career as a marketing executive and how Love Good Fats got off to a fast start. She also discussed evolving consumer perception of healthy fats, the importance of staying on brand and why the two-year-old company has invested in TV advertising.

Brands in this episode: Vita Coco, Thirsty Buddha, Harmless Harvest, GT’s Kombucha, Health-Ade Kombucha, Proposition Cocktail Co., Love Good Fats

Just as the brand was shifting into high gear, the engine driving one of the hottest brands in food and beverage had basically stalled.

Oatly, a Swedish-based brand of oat milk and oat milk-based products, has been available in Europe for over 25 years and entered the American market in 2016. The U.S. launch was timed to meet surging interest in plant-based dairy alternatives, but while Oatly anticipated a strong start, the overwhelming demand for product was more than the company could handle. Just months after its debut, Oatly was faced with severe out-of-stock issues and enraged customers as it sought short and long-term solutions to its supply chain challenges.

Although Oatly has gotten back on track and is the leading brand in a thriving oat milk category, Mike Messersmith, the general manager of Oatly's U.S. operations, was candid about the company's early mistakes -- and the likelihood that more will follow.

"We've already failed in the biggest ways possible; we'll do it again," he said in an interview included in this episode. "It's all about progress," Messersmith said. "Next week will be better than this week, a month from now will be better than that week. It will be messy. It's always been messy. The thing I have to do more than correcting failure is reminding people -- and remind myself -- that it's going to get better. And it still won't be perfect, but the only way is forward."

As part of our interview, Messersmith explained how Oatly leans on its origin story to differentiate itself from the growing number of oat milk brands coming to market and why focusing on the unnecessary has been a valuable part of its business strategy. Messersmith, a former Navy officer and longtime food and beverage executive, also discussed his approach to leadership and how he defines success. This episode is presented by ZoomEssence, the cool-tech powder flavor people.

Show notes:

2:50: Interview: Mike Messersmith, General Manager, Oatly -- Messersmith, who leads Oatly's U.S. operations, sat down with NOSH editor Carol Ortenberg and BevNET's Jon Landis for a wide-ranging interview recorded in Boston, Mass. Messersmith spoke about the origins of Oatly, its decision to enter the U.S. and why the company is focusing solely on its fluid products stateside. He also discussed his title of "general manager" and what it entails, why he believes that "sometimes the thing that feels completely unnecessary is the most necessary," and why the company hires for needs that are 6-12 months away. Messersmith also explains why Oatly promises to be a good, if not perfect, company, how the brand developed its voice and why optimism has to come from an authentic place.

Brands in this episode: Oatly, Chobani

Just as the brand was shifting into high gear, the engine driving one of the hottest brands in food and beverage had basically stalled.

Oatly, a Swedish-based brand of oat milk and oat milk-based products, has been available in Europe for over 25 years and entered the American market in 2016. The U.S. launch was timed to meet surging interest in plant-based dairy alternatives, but while Oatly anticipated a strong start, the overwhelming demand for product was more than the company could handle. Just months after its debut, Oatly was faced with severe out-of-stock issues and enraged customers as it sought short and long-term solutions to its supply chain challenges.

Although Oatly has gotten back on track and is the leading brand in a thriving oat milk category, Mike Messersmith, the general manager of Oatly’s U.S. operations, was candid about the company’s early mistakes -- and the likelihood that more will follow.

“We’ve already failed in the biggest ways possible; we’ll do it again,” he said in an interview included in this episode. “It’s all about progress,” Messersmith said. “Next week will be better than this week, a month from now will be better than that week. It will be messy. It’s always been messy. The thing I have to do more than correcting failure is reminding people -- and remind myself -- that it’s going to get better. And it still won’t be perfect, but the only way is forward.”

As part of our interview, Messersmith explained how Oatly leans on its origin story to differentiate itself from the growing number of oat milk brands coming to market and why focusing on the unnecessary has been a valuable part of its business strategy. Messersmith, a former Navy officer and longtime food and beverage executive, also discussed his approach to leadership and how he defines success. This episode is presented by ZoomEssence, the cool-tech powder flavor people.

Show notes:

2:50: Interview: Mike Messersmith, General Manager, Oatly -- Messersmith, who leads Oatly’s U.S. operations, sat down with NOSH editor Carol Ortenberg and BevNET’s Jon Landis for a wide-ranging interview recorded in Boston, Mass. Messersmith spoke about the origins of Oatly, its decision to enter the U.S. and why the company is focusing solely on its fluid products stateside. He also discussed his title of “general manager” and what it entails, why he believes that “sometimes the thing that feels completely unnecessary is the most necessary,” and why the company hires for needs that are 6-12 months away. Messersmith also explains why Oatly promises to be a good, if not perfect, company, how the brand developed its voice and why optimism has to come from an authentic place.

Brands in this episode: Oatly, Chobani

In this episode, we sit down with Darren Marshall and Ravi Kroesen, the CEO and Head Teamaker, respectively, of specialty tea company Smith Teamaker for a discussion exploring how a small company can influence an entire industry.

Portland, Ore.-based Smith Teamaker was founded in 2009 by Steven Smith, a legendary figure in the tea world best known as the creator of Tazo. The company is renowned for its expertise in blending and commitment to high quality sourcing, as well as its contribution in defining world standards for the tea industry.

In our interview, Marshall and Kroesen discussed how Smith Teamaker has continued to grow based on the principles of "craft, creativity and origin" laid down by its founder, who died in 2015. They also explore how the company has continued to drive innovation despite its relatively small size.

"As a small business, we have not only an opportunity but an obligation to push the envelope and to create things that others might not have the ability to do," Marshall said.

As part of our conversation, Marshall and Kroesen spoke about their unique career paths to Smith and their roles as stewards of its founder's legacy. The pair also explained why the company is taking a patient approach to growth and why becoming a billion-dollar brand is not in their plans.

Show notes:

1:18: The Watertown Cooler -- The hosts chatted about a steady stream of visitors to BevNET HQ over the past week, including those from the founders of Nitro Beverage Co. and Rind Snacks. They also shared their thoughts on a new flask-bottled cocktail mixer brand and recalled a time when BevNET's "product cave" looked very different than it does today.

14:35: Interview: Darren Marshall, CEO & Ravi Kroesen, Head Teamaker, Smith Teamaker -- In an interview recorded at the 2019 Speciality Coffee Association Expo, Marshall and Kroesen discussed their respective career paths to Smith Teamaker, along with the origins of the company and its mission. They also spoke about the current state of the tea industry, how Smith attempts to differentiate itself and why they look "outside the tea world for a lot of inspiration." Later, they explained the company's approach to consumer education and what trends they see as guiding the future of the industry.

Brands in this episode: Smith Teamaker, Nitro Beverage Co., Rind Snacks, Food Should Taste Good, Tazo, Proposition Cocktail

In this episode, we sit down with Darren Marshall and Ravi Kroesen, the CEO and Head Teamaker, respectively, of specialty tea company Smith Teamaker for a discussion exploring how a small company can influence an entire industry.

Portland, Ore.-based Smith Teamaker was founded in 2009 by  Steven Smith, a legendary figure in the tea world best known as the creator of Tazo. The company is renowned for its expertise in blending and commitment to high quality sourcing, as well as its contribution in defining world standards for the tea industry.

In our interview, Marshall and Kroesen discussed how Smith Teamaker has continued to grow based on the principles of “craft, creativity and origin” laid down by its founder, who died in 2015. They also explore how the company has continued to drive innovation  despite its relatively small size.

“As a small business, we have not only an opportunity but an obligation to push the envelope and to create things that others might not have the ability to do,” Marshall said.

As part of our conversation, Marshall and Kroesen spoke about their unique career paths to Smith and their roles as stewards of its founder’s legacy. The pair also explained why the company is taking a patient approach to growth and why becoming a billion-dollar brand is not in their plans.

Show notes:

1:18: The Watertown Cooler -- The hosts chatted about a steady stream of visitors to BevNET HQ over the past week, including those from the founders of Nitro Beverage Co. and Rind Snacks. They also shared their thoughts on a new flask-bottled cocktail mixer brand and recalled a time when BevNET’s “product cave” looked very different than it does today.

14:35: Interview: Darren Marshall, CEO & Ravi Kroesen, Head Teamaker, Smith Teamaker -- In an interview recorded at the 2019 Speciality Coffee Association Expo, Marshall and Kroesen discussed their respective career paths to Smith Teamaker, along with the origins of the company and its mission. They also spoke about the current state of the tea industry, how Smith attempts to differentiate itself and why they look “outside the tea world for a lot of inspiration.” Later, they explained the company’s approach to consumer education and what trends they see as guiding the future of the industry.

Brands in this episode: Smith Teamaker, Nitro Beverage Co., Rind Snacks, Food Should Taste Good, Tazo, Proposition Cocktail

Better-for-you booze? It may sound like an oxymoron, but a growing cohort of healthier alcoholic beverages have been finding a receptive audience in recent years. Often promoted as low-calorie, low-carb, or infused functional benefits, these products are resonating with a growing number of consumers focused on health and wellness.

That's certainly the case for Boochcraft, a three-year-old hard kombucha brand that has been making waves in its home market of Southern California. In an interview included in this episode, Boochcraft co-founder and CMO Adam Hiner said that while the company originally believed that its consumers would be traditional kombucha drinkers, "we were blown away by the diversity of [people] that we've attracted, some of which have never had kombucha."

"It's broadened our scope of the way we can talk about the product and the way we can market it." he said.

As part of our conversation, Hiner discussed the origins of the brand and shared his perspective on the trend of healthier drinking. He also spoke about why Boochcraft is resonating with consumers beyond those that are regular kombucha drinkers, the challenges of forecasting demand for a nascent category, and why he sees the company as competing against itself.

Show notes:

2:39: Interview: Adam Hiner, Co-Founder/CMO, Boochcraft -- In an interview recorded at Boochcraft's brewing facility and headquarters in San Diego county, Hiner discussed his initial experience with kombucha and why he began to brew and sell it at his restaurant. He also explained why describing Boochcraft as a "high-alcohol kombucha" attracts a broad range of consumers and what product attributes resonate most with its customers. He also discussed how the company forecasts demand for a nascent trend, he and his two co-founders determined their highest value, the sense of urgency to "not get left behind," and why he credits Michelob Ultra for spurring the trend of better-for-you alcoholic beverages.

Brands in this episode: Boochcraft, GT's Kombucha, House Beer, Clover Juice, Verve Coffee

Better-for-you booze? It may sound like an oxymoron, but a growing cohort of healthier alcoholic beverages have been finding a receptive audience in recent years. Often promoted as low-calorie, low-carb, or infused functional benefits, these products are resonating with a growing number of consumers focused on health and wellness.

That’s certainly the case for Boochcraft, a three-year-old hard kombucha brand that has been making waves in its home market of Southern California. In an interview included in this episode, Boochcraft co-founder and CMO Adam Hiner said that while the company originally believed that its consumers would be traditional kombucha drinkers, “we were blown away by the diversity of [people] that we’ve attracted, some of which have never had kombucha.”  

“It’s broadened our scope of the way we can talk about the product and the way we can market it.” he said.

As part of our conversation, Hiner discussed the origins of the brand and shared his perspective on the trend of healthier drinking. He also spoke about why Boochcraft is resonating with consumers beyond those that are regular kombucha drinkers, the challenges of forecasting demand for a nascent category, and why he sees the company as competing against itself.

Show notes:

2:39: Interview: Adam Hiner, Co-Founder/CMO, Boochcraft -- In an interview recorded at Boochcraft’s brewing facility and headquarters in San Diego county, Hiner discussed his initial experience with kombucha and why he began to brew and sell it at his restaurant. He also explained why describing Boochcraft as a “high-alcohol kombucha” attracts a broad range of consumers and what product attributes resonate most with its customers. He also discussed how the company forecasts demand for a nascent trend, he and his two co-founders determined their highest value, the sense of urgency to “not get left behind,” and why he credits Michelob Ultra for spurring the trend of better-for-you alcoholic beverages.

Brands in this episode: Boochcraft, GT’s Kombucha, House Beer, Clover Juice, Verve Coffee

Getting into the food business was a "no-brainer" for Patagonia.

That's according to Birgit Cameron, the managing director of Patagonia Provisions, the food and beverage arm of the environmentally-focused apparel company. Launched in 2013, the brand markets a variety of responsibly sourced products, including bison jerky, tinned mussels, seeds and even beer.

In an interview included in this episode, Cameron explained that "if you think of Patagonia as this overarching environmental company that's been dealing with agriculture for many, many years... food was such a natural progression for us."

"Because agriculture as it relates to food is one of the biggest contributors to climate change," she said. "It felt like a natural segue to say, 'we know what we know on the apparel side, what are the other things we can do to really shift the supply chain, shift the thinking around climate issues and agriculture?'"

Listen to our full interview with Cameron, who spoke about the origins and development of the brand, opportunities and challenges derived from the brand's alignment with its parent company and why an uncommon innovation strategy is critical to its overarching mission.

Show notes:

1:23: San Diego Shandy -- Back at BevNET HQ after a few days on the West Coast, Ray spoke about his visit to San Diego, where he recorded interviews with Mamma Chia founder and CEO Janie Hoffman and Boochcraft co-founder/CMO Adam Hiner (to be featured in Taste Radio Ep. 162). Meanwhile, John, Mike and Jon munched away at some savory snacks sent to the office in recent days and chatted about La Colombe's new Cherry Shandy coffee.

8:35: Interview: Birgit Cameron, Managing Director, Patagonia Provisions -- Cameron met up with BevNET editor in chief Jeff Klineman and NOSH editor Carol Ortenberg at Expo West 2019 where she discussed Patagonia founder Yvon Chouinard's initial concept for a food brand and how it was developed. She also spoke about how Patagonia has incubated the Provisions brand and why the company takes a multi-prong approach to its retail strategy. Later Cameron explained why "everything [the brand] makes has a deep reason for being," how Patagonia is attempting to position its food products for broad appeal, and how its work with documentary filmmakers is helping to connect consumers to their food sources.

Brands in this episode: Patagonia Provisions, Nick's Sticks, Smart Alex Foods, Mamma Chia, Boochcraft, JuneShine, Babe Kombucha, Seven Cold Brew, La Colombe

Getting into the food business was a “no-brainer” for Patagonia.

That’s according to Birgit Cameron, the managing director of Patagonia Provisions, the food and beverage arm of the environmentally-focused apparel company. Launched in 2013, the brand markets a variety of responsibly sourced products, including bison jerky, tinned mussels, seeds and even beer.

In an interview included in this episode, Cameron explained that “if you think of Patagonia as this overarching environmental company that’s been dealing with agriculture for many, many years... food was such a natural progression for us.”

“Because agriculture as it relates to food is one of the biggest contributors to climate change,” she said. “It felt like a natural segue to say, ‘we know what we know on the apparel side, what are the other things we can do to really shift the supply chain, shift the thinking around climate issues and agriculture?’”

Listen to our full interview with Cameron, who spoke about the origins and development of the brand, opportunities and challenges derived from the brand’s alignment with its parent company and why an uncommon innovation strategy is critical to its overarching mission.

Show notes:

1:23: San Diego Shandy -- Back at BevNET HQ after a few days on the West Coast, Ray spoke about his visit to San Diego, where he recorded interviews with Mamma Chia founder and CEO Janie Hoffman and Boochcraft co-founder/CMO Adam Hiner (to be featured in Taste Radio Ep. 162). Meanwhile, John, Mike and Jon munched away at some savory snacks sent to the office in recent days and chatted about La Colombe’s new Cherry Shandy coffee.

8:35: Interview: Birgit Cameron, Managing Director, Patagonia Provisions -- Cameron met up with BevNET editor in chief Jeff Klineman and NOSH editor Carol Ortenberg at Expo West 2019 where she discussed Patagonia founder Yvon Chouinard’s initial concept for a food brand and how it was developed. She also spoke about how Patagonia has incubated the Provisions brand and why the company takes a multi-prong approach to its retail strategy. Later Cameron explained why “everything [the brand] makes has a deep reason for being,” how Patagonia is attempting to position its food products for broad appeal, and how its work with documentary filmmakers is helping to connect consumers to their food sources.

Brands in this episode: Patagonia Provisions, Nick’s Sticks, Smart Alex Foods, Mamma Chia, Boochcraft, JuneShine, Babe Kombucha, Seven Cold Brew, La Colombe