Taste Radio

Taste Radio

By BevNET Inc.BusinessEntrepreneurship
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Taste Radio episodes

  • Ep. 98: VMG Has Over a Half-Billion to Invest. Here’s How to Get Its Attention.
    VMG has invested in some of the hottest food and beverage brands in recent years, including Justin’s, Kind, Humm Kombucha, Vega, Spindrift and Pirate’s Booty, and the private equity firm isn’t done -- not by a long shot. The San Francisco-based company last year closed its fourth fund, giving it $550 million to spend on promising CPG companies. In an interview included in this episode of Taste Radio, VMG Managing Director Wayne Wu spoke about the firm’s funding philosophy, including why it’s fund
    1 hr 16 min
  • Ep. 99: Crushing It at Expo West; Rhythm Superfoods' CEO: 2 Traits You Need to Succeed

    When it comes to trade shows, Rhythm Superfoods CEO Scott Jensen isn't a fan of expensive hotels and opulent dinners; he'd rather double up with co-workers and eat affordably. It's not that he doesn't appreciate a little luxury. Rather, Jensen, a successful entrepreneur whose nearly 30 years in the food business include co-founding gourmet barbeque sauce brand Stubb's, believes that frugality is a critical element of success, particularly for growing companies. In an interview included in this episode of Taste Radio, Jensen noted: "From the Stubb's days to now, I always had a great respect for the people that were writing checks. There's always a finite amount of money that you're going to have to use for getting on the shelf, lifting your product up. You have to have that cash for that. If you're constantly having to raise more and more capital, then the dilution happens [and] reduces the value for the people there that are working every day." Listen to our full-length interview with Jensen, including his take on why fear is often a good motivator and his belief that entrepreneurs need to constantly stay ahead of the competition or risk getting left behind. Jensen also discussed why Austin, the home of both Stubb's and Rhythm Superfoods, has become a thriving city for food and beverage innovation and entrepreneurship over the past decade. Also included in this episode: A conversation with Jason Burke, the founder and CEO of paleo food brand The New Primal, who spoke about his experience running a fast-growing brand and lessons learned from the launch and development of his company, including the nightmare scenario of being discontinued at a key retail chain. We also heard from Doug Weiss and Peter Grumhaus, the co-founders of brand incubator Hello Delicious, about how their combined 50 years experience in the food and snack business is shaping the direction of the company, which is attempting to occupy the "middle seat" between indulgent and nutritious snacks. And in the latest edition of Elevator Talk, Kerry Song croons about her vegan meat brand, The Abbot's Butcher. The episode is presented by The Maple Guild. Show notes: 1:58: Expo West Is Upon Us -- Natural Products Expo West 2018 opens this week. It's the biggest annual event for the food and beverage industry and an exhilarating showcase for emerging trends, ingredients and formulations. The hosts discussed tips and tricks for navigating the gargantuan show (don't worry about FOMO, folks) and a few of their favorite parts. 8:30: Interview: Scott Jensen, CEO, Rhythm Superfoods & Co-Founder Stubb's BBQ -- Jensen joined BevNET's Jeff Klineman for an interview recorded at the 2018 Winter Fancy Food Show, where they spoke about Jensen's career in the food industry, from his early days slinging sauce with Stubb's through his current gig as the CEO of healthy snack brand Rhythm Superfoods. 35:12: Interview: Jason Burke, Founder, The New Primal -- A pioneer in grass-fed jerky snacks, The New Primal is a Paleo-inspired food brand. Since its launch in 2012, the brand has built up a robust retail presence, with approximately 8,000 stores nationwide. Burke spoke about the development of The New Primal, including his belief that the company was too slow to hire experienced operators and how it navigated the loss of a key retail account. 56:38: Interview: Doug Weiss and Peter Grumhaus, Co-Founders, Hello Delicious -- Hello Delicious is a brand incubator that makes innovative snacks, including its Pizza Chips, Figgin' Fruit and Popcorn Thins. Weiss and Grumhaus spoke about why it's important for brands to be relatable and why innovation can start from your gut but is best refined using data. 1:15:53: Elevator Talk: Kerry Song, Founder, The Abbot's Butcher -- We heard about one of the start-ups in the emerging plant-based meat space, The Abbot's Butcher. The company was founded by Kerry Song, who joined us for a chat about her brand and approach to plant-based meat.

    1 hr 21 min
  • Ep. 99: Crushing It at Expo West; Rhythm Superfoods’ CEO: 2 Traits You Need to Succeed
    When it comes to trade shows, Rhythm Superfoods CEO Scott Jensen isn’t a fan of expensive hotels and opulent dinners; he’d rather double up with co-workers and eat affordably. It’s not that he doesn’t appreciate a little luxury. Rather, Jensen, a successful entrepreneur whose nearly 30 years in the food business include co-founding gourmet barbeque sauce brand Stubb’s, believes that frugality is a critical element of success, particularly for growing companies.
    In an interview included in this
    1 hr 21 min
  • Ep. 97: REBBL CEO O'Loughlin: Leadership Guided By Constant Experimentation, Compassion
    Sheryl O'Loughlin is ready for a change. It's not that O'Loughlin, the CEO of adaptogenic beverage brand REBBL, doesn't love her current job; since joining the company in 2015, she's embraced the role, the company and its passionate commitment to social responsibility. Rather, she believes that a business' ability to constantly evolve and to take a progressive approach to the times at hand can ultimately spell the difference between success or failure. In an interview included in this episode of Taste Radio, O'Loughlin noted, "it's really a matter of us thinking about the market, or even our companies as a constant experimentation to see what works and what doesn't work versus thinking about it as this is the decision we've made and we're done." Listen to our full-length conversation with O'Loughlin, in which she spoke about the trials and tribulations of leading fast-growing companies, the urgency of supporting equality in the workplace, why she believes that successful business relationships are built on empathy and compassion, and why entrepreneurs need to start turning their phones off. Also included in this episode: A chat with Paul Coletta, the CEO of fresh, organic food and juice company Urban Remedy, which recently added $17 million in new funding from General Mills' business development and venturing unit, 301 INC. And in the latest edition of Elevator Talk, we heard from Martin Kabaki, the founder of innovative tea brand Kabaki Purple Tea. Show notes: 2:24: So Much Sparkle To Speak Of -- With LaCroix leading the charge, sparkling water has emerged as one of the hottest categories in the beverage industry. As a deluge of new products and brands -- from massive players like Nestle Waters and PepsiCo to regional upstarts -- come to market, the hosts discuss the various paths that companies are taking to make their mark in fizzy water. 8:25: Interview: Sheryl O'Loughlin, Plum Organics Co-Founder, REBBL CEO -- Throughout her 25-year career as an entrepreneur and executive, Sheryl O'Loughlin has been known as a passionate leader with a deep commitment to social responsibility. She led Clif Bar as its CEO for nearly 10 years spearheading growth from $100 million to $200 million in revenue and later co-founded and helmed organic baby food company Plum Organics, which reached $100 million in sales before being sold to The Campbell Soup Co. in 2013. Currently the CEO of elixir brand REBBL, O'Loughlin discussed the highs and lows of her remarkable career and approach to leadership in the challenging food and beverage space. 50:52: Interview: Paul Coletta, CEO, Urban Remedy -- What a difference three years make. When we first met Paul Coletta in 2015, the newly appointed CEO of organic food and juice company Urban Remedy was primarily focused growth through direct-to-consumer sales. The strategy was to leverage the company's small brick-and-mortar presence to drive sales and build awareness for its e-commerce platform. Urban Remedy has since pivoted to an omnichannel strategy that embraces retail placement in natural grocery as much as it does online sales. We sat down with Coletta at the 2018 Winter Fancy Food show and discussed the company's pivot and the reasoning behind it. 1:10:00: Elevator Talk: Martin Kabaki, Founder, Kabaki Purple Tea -- Driven by a social mission, Kabaki is an innovative brand of ready-to-drink teas made from antioxidant-laden Kenyan purple tea leaves. Founded by Martin Kabaki, the company donates 10 percent of profits to provide access to better medical care for the people of Kenya. We spoke with Martin about the launch and development of Kabaki, a finalist in New Beverage Showdown 14, in this edition of Elevator Talk. Brands in this episode: LaCroix, Purity Organic, Wave Soda, Cape May Brewing, Virtue Sparkling Energy, Phocus, Poland Spring, Polar, Bubly, Nestle Waters, Clif Bar, Plum Organic, REBBL, Urban Remedy, POM Wonderful, Jamba Juice, Pinkberry, Kabaki Purple Tea
    1 hr 15 min
  • Ep. 97: REBBL CEO O’Loughlin: Leadership Guided By Constant Experimentation, Compassion
    Sheryl O’Loughlin is ready for a change.
    It’s not that O'Loughlin, the CEO of adaptogenic beverage brand REBBL, doesn’t love her current job; since joining the company in 2015, she’s embraced the role, the company and its passionate commitment to social responsibility. Rather, she believes that a business’ ability to constantly evolve and to take a progressive approach to the times at hand can ultimately spell the difference between success or failure.
    In an interview included in this episode o
    1 hr 15 min
  • Ep. 96: Beyond Meat CEO: Growth Is About 'Continually Getting Better'
    Beyond Meat's first attempt at its signature product, a plant-based burger, while hailed as innovative and groundbreaking, had a big problem: it just didn't taste very good. Perhaps folks along the coasts would be willing to sacrifice some flavor for a vegan option, but founder and CEO Ethan Brown knew that to win over mainstream American consumers, Beyond Meat, which makes a variety of plant-based meat products, had to nail the taste, texture and experience of eating beef. The company has since made significant strides toward that goal, but the focus remains on "continually getting better." "Let's be the group of people on Earth that understand meat better than anyone else -- and I mean better than anyone else," Brown said in a recent interview included in this episode of Taste Radio. "And let's go about rebuilding it. And that's what we do." Listen to our full conversation with Brown, in which he delves into the perils of falling in love with technology, why he keeps posters with negative comments about Beyond Meat products in his office and why he doesn't "ascribe to humans eliminating meat," despite being a vegan. Also included in this episode: a conversation with Dave Sands, the co-founder of fast-growing coffee brand Grady's Cold Brew, who explained what Brooklyn Beer and Tom Brady have to do with his company's development. In this week's edition of Elevator Talk, we chat with Susan Chen, the founder and CEO of Soozy's, a brand of gluten- and grain-free muffins. Show notes: 1:37: Did This Year's Super Bowl Ads Tide You Over? -- Beyond the opportunity to watch oversized men give each other concussions while we celebrate the obesity crisis, the Super Bowl is a chance for advertisers to try and sell you stuff you probably don't need. And WE LOVE IT. The commercials are the best part, right? The hosts discuss highlights and misses from ads aired during last week's Super Bowl, including those from Coca-Cola, Doritos, Mtn Dew and Wendy's, along with related marketing campaigns from Moon Pie, Annie's (Bunny Bowl) and Epic (Bison Bowl). 9:47: Interview: Ethan Brown, Founder/CEO, Beyond Meat -- A few episodes ago, we spoke with Pat Brown, who's the founder and CEO of Impossible Foods, which makes the Impossible Burger. Last week we heard from Josh Tetrick whose company JUST is developing lab-grown meat. This week we hear from Ethan Brown, the founder and CEO of Beyond Meat, which makes plant-based meat products, including a groundbreaking vegan burger. We caught up with Brown at the 2018 Winter Fancy Food Show in San Francisco where he discussed the company's mission, business strategy and why he's focused on distribution in the heartland. 37:24: Interview: Dave Sands, Co-Founder, Grady's Cold Brew -- Dave Sands is the co-founder of Grady's Cold Brew and -- appropriately -- a chill dude. Sands and namesake co-founder Grady Laird launched the NYC-based brand in 2011 and have since grown it into a multi-pronged coffee platform that includes bottled concentrates, bean bags and most recently a ready-to-drink product. In a conversation recorded at the 2018 Winter Fancy Food Show, we spoke with Sands about the development of Grady's (which triumphed in BevNET's New Beverage Showdown 3), including important lessons learned over the years and influential people that have guided his journey as an entrepreneur. 57:17: Elevator Talk: Susan Chen, Co-Founder/CEO, Soozy's -- It's fair to say that most muffins aren't very good for you. Susan Chen is trying to change that. She's the founder and CEO of Soozy's which makes muffins from unprocessed, clean ingredients and contain no gluten or grains. We spoke with Susan at NOSH Live Winter 17, where she explained the mission and development of the brand, included in this edition of Elevator Talk. Brands in this episode: Coca-Cola, Doritos, Mtn Dew, Annie's, Epic, Moon Pie, Beyond Meat, Grady's Cold Brew, Soozy's
    1 hr 3 min
  • Ep. 96: Beyond Meat CEO: Growth Is About 'Continually Getting Better'
    Beyond Meat’s first attempt at its signature product, a plant-based burger, while hailed as innovative and groundbreaking, had a big problem: it just didn’t taste very good.
    Perhaps folks along the coasts would be willing to sacrifice some flavor for a vegan option, but founder and CEO Ethan Brown knew that to win over mainstream American consumers, Beyond Meat, which makes a variety of plant-based meat products, had to nail the taste, texture and experience of eating beef. The company has since made s
    1 hr 3 min
  • Ep. 95: Inside Josh Tetrick's JUST Mission to Revolutionize The Food System
    Josh Tetrick has some big ideas. Like "revolutionize the food industry" big. The founder and CEO of JUST (formerly Hampton Creek), Tetrick is at the helm of a company whose stated mission is to "help create a food system where everyone can eat food that nourishes their bodies and nourishes the planet." Known for its vegan mayo and cookie dough, JUST merges biotechnology and plant-based ingredients to create environmentally friendly and healthier foods. The company recently introduced a vegan scrambled egg product and is currently developing lab-grown beef, chicken and fish. As Tetrick explained in an interview included in this episode of Taste Radio: "The tools of the current food system... they've gotten us here, but I don't think they're sufficient to get us where we need to go tomorrow. So the question is, 'how do we find these new tools?'" His answer? A legion of computational biologists, $220 million in venture funding, and an irrepressible ambition to forge the future of food, for starters. As part of a wide-ranging conversation recorded at JUST headquarters in San Francisco, Tetrick delved into the origins of the company, why it chose mayonnaise as its first product ("It was a good start to understand how to make food better," he said), his unique hiring philosophy, how he's navigated an intense media spotlight on the company and the singular operating principle that drives its mission. Also included in this episode: the latest edition of Elevator Talk in which we speak with another groundbreaking entrepreneur: Aidan Altman, the co-founder of Fora Foods, maker of an innovative, vegan butter. Show notes: 1:42: Food Tech and the Specialty of San Francisco -- The hosts discuss the evolution of the Winter Fancy Food Show and specialty food channel and the juxtaposition of SF's artisanal food scene and booming interest in food tech. 12:59: Interview: Josh Tetrick, Founder/CEO, JUST -- Project NOSH's Carol Ortenberg and BevNET's John Craven preface this interview with a discussion about their recent visit to JUST HQ in San Francisco, which included a tour of the manufacturing facility and sampling of the company's vegan scrambled eggs. In the interview, Tetrick offered his take on systemic problems with the current food system and the elements that have shaped JUST's operating philosophy and innovation strategy ("We've tried to take the best of a lot of different worlds and apply them to what we're doing," he said). 54:09: Elevator Talk: Aidan Altman, Co-Founder, Fora Foods -- Fora Foods is the creator of Faba Butter, a vegan butter made primarily from aquafaba, the viscous liquid derived from cooking chickpeas, and coconut oil. We caught up with co-founder Aidan Altman at the 2018 Winter Fancy Food Show, where he spoke to us about innovative company and its star product in this edition of Elevator Talk. Brands in this episode: Fourth & Heart, Mammoth Bar, JUST, Fora Foods
    59 min
  • Ep. 95: Inside Josh Tetrick’s JUST Mission to Revolutionize The Food System
    Josh Tetrick has some big ideas. Like “revolutionize the food industry” big.
    The founder and CEO of JUST (formerly Hampton Creek), Tetrick is at the helm of a company whose stated mission is to “help create a food system where everyone can eat food that nourishes their bodies and nourishes the planet.” Known for its vegan mayo and cookie dough, JUST merges biotechnology and plant-based ingredients to create environmentally friendly and healthier foods. The company recently introduced a vegan scramb
    59 min
  • Ep. 94: D'Artagnan's Ariane Daguin: 'It's Much More Important to Have Good-Tasting Food'
    Ask most folks in the food and beverage business how the industry has evolved over the past decade and you'll likely hear the terms "natural, organic, and better-for-you" to name a few. But long before companies embraced the health and wellness fervor that permeates every aspect of the industry today, D'Artagnan Foods co-founder and CEO Ariane Daguin was paving a path for better food. Born into a French restaurateur and food dynasty, Ariane is often recognized as one of the pioneers of organic, free-range chicken in the U.S. and since its founding 30 years ago, D'Artagnan has been committed to sourcing free-range, natural production and sustainable, humane farming practices from small farms and ranches. Despite the industry's overarching tilt toward healthier food production, Daguin is adamant that "it's much more important to have good food, good tasting food, than food good for you." In an interview included in this episode of Taste Radio, she noted that for her customers, the priority is "to give them pleasure." "For me, my upbringing, my culture in Southwest France, the most important thing in life is to enjoy good food," she said. "I'm not a doctor. I'm not a pharmacist. I'm not there to cure people. It happens to be a lot of time, what's good for you is good-tasting. And in my business, animal protein, it's certainly true." Listen to our full interview with Daguin in which she shares her perspective on organic food and agriculture ("Right now it's not going in the right direction. There has a been a huge tendency by big ag to dilute the definition of organic.") and why she believes most fast food is predicated on a "false premise" ("You forgot [you're paying] for the cost of the medication because you ate that crap.") Also included in this episode: a conversation with Rao's Specialty Foods CEO Eric Skae. A longtime veteran of the food and beverage industry, Skae has been the trenches as an entrepreneur and executive over the past 25 years. At BevNET Live Winter 2017, he joined us for a conversation about his career, what's he learned about the business and how entrepreneurs can best prepare and succeed in the highly competitive industry. And in the latest edition of Elevator Talk, we chat with Doug Valdez, the co-founder of organic wellness shot brand Glide Immunity. Show notes: 1:57: You Fancy, Huh? -- The hosts reminisce about tasty treats and notable potables from the 2018 Winter Fancy Food Show, including Fora Foods' Faba Butter, Amazing Chickpea spreads, Crave Nuts, Pan's Mushroom Jerky and Regrained snack bars. 11:24: Interview: Ariane Daguin, Co-Founder/CEO, D'Artagnan Foods -- Daguin is one of the world's foremost experts on chicken. She's the owner, co-founder & CEO of D'Artagnan, a leading purveyor of foie gras, game meat, organic poultry, pâtés, sausages and smoked delicacies. D'Artagnan products are sold nationally to upscale restaurants and grocers and the company, which pulls in approximately $120 million in annual revenue, operates a robust direct-to-consumer business as well. We spoke with Ariane about her journey as an entrepreneur, her passion for food quality and efforts to educate consumers about the true definition of "better for you." 37:57: Interview: Eric Skae, CEO, Rao's Specialty Foods -- Over his 25 years in the food and beverage industry, Eric Skae has helped grow a number of iconic and early-stage brands alike and is the co-founder of iced tea company New Leaf Brands. In our interview, Skae discussed the importance of working with people that you can trust and how to identifying those folks and why leaning on industry veterans for advice and guidance cannot be understated. 57:41: Elevator Talk: Doug Valdez, Co-Founder, Glide Immunity -- Launched in October 2017, Glide Immunity is a shelf-stable and organic immunity/wellness shot made with oregano oil, ginger, clover honey, lemon juice, and orange juice.
    1 hr 2 min

About Taste Radio

From the publisher's feed

The top podcast for anyone building a business in food or beverage, BevNET's Taste Radio features interviews with the leaders and rising stars of our fast-evolving industry. The shows also include discussion on emerging trends, innovation and news of the week from our regular cadre of hosts from the BevNET and NOSH teams.

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