Taste Radio

Over the course of 22 seasons hosting his "Bizarre Foods" television series, Andrew Zimmern ingested salted tuna sperm, dung beetle and cow urine, among hundreds of other peculiar delicacies. While a certain amount of shock value helped draw millions of viewers to the show, at its core Bizarre Foods was an exploration in how people of different cultures gather, eat and drink. It's a theme that extends to his latest series "Family Dinner," in which Zimmern breaks bread with families across the U.S. in an effort to better understand the cultural, regional and historical facets of what and how Americans eat. In many ways, "Family Dinner" is the culmination of Zimmern's culinary journey as a chef, food writer and media personality. His travels and exposure to global cultures and cuisines have provided him with compelling insight into the underpinnings of modern society, one that he shares with others at dining tables across America, and in an interview featured in this episode. As part of an expansive conversation, Zimmern spoke about takeaways from his recent travels and meals at Americans' homes, how Covid has changed at-home dining and traditions, his work as a mentor to early-stage entrepreneurs in his home state of Minnesota and why he believes that great brands don't necessarily need to be the best brands. He also addressed criticism for a sponsored Instagram post which featured a legacy meat brand, why he condemns organic labeling and why he's bullish on the benefits of some genetically modified ingredients. Show notes: 0:37: Interview: Andrew Zimmern, Host, Family Dinner – The conversation kicked off with Zimmern and Taste Radio editor Ray Latif riffing on the former's fluffy beard and the origins of his love for Minnesota. Zimmern also spoke why he has an affinity for certain brands, why he believes elitism is hampering solutions to issues of food accessibility and affordability and his position that GMOs – applied within reason – continue to play an important role in the food system. Later, he discussed the genesis of "Family Dinner," why he's fascinated about learnings from millennials and Gen Zers and offered his perspective on plant-based meat and the future of the category. Brands in this episode: Spindrift, Fly By Jing, Jeni's, Hillshire Farm, Cham Dipping Sauce, Heinz, Hamburger Helper, Impossible Foods, Beyond Meat, Eat JUST

On the cusp of our Winter 2021 events, Taste Radio's hosts discussed the speaker agendas for NOSH Live and BevNET Live, which include retail executives from Erewhon, Whole Foods, Foxtrot and Earth Fare, along with founders of several high-profile brands, such as Fly By Jing, Dreampops and Super Coffee. They also highlighted notable new brands and products, including wellness shots, vegan snacks, an innovative "shimmering sparkling water" and the largest peanut butter cup in the world. This episode also features an interview with Dave Carpenter, who is the master blender for Redemption Whiskey. Promoted as "leading the rye revival," Redemption markets a range of super-premium whiskies that are intended for modern drinkers to rediscover rye and the spirit's storied history in the U.S. by way of complex, yet approachable expressions. As part of our conversation, Carpenter spoke about how Redemption has aligned its marketing and innovation strategies with the palates and lifestyles of modern consumers, why its distillation process isn't included in the brand's story, how its bottle shapes and package design play important roles in how customers perceive the brand and the company's approach to finding the balance between premium and value when it comes to pricing. Show notes: 0:47: Talkin' Turkey, BTS At The WCB, Water, Shots and Nuts -- The hosts discussed their respective Thanksgiving dinner plans and Ray's annoyance with the holiday's traditional centerpiece, what attendees can expect from a packed speaker lineup at NOSH Live and BevNET Live, why they're impressed with Todd Carmichael's foray into the water business and a "wholly" impressive line of plant-based snacks and meal. 22:16: Interview: Dave Carpenter, Master Blender, Redemption Whiskey -- After a brief chat about Carpenter's impressive mustache, he and Taste Radio editor Ray Latif spoke about what differentiates rye from other whiskies and the boom, decline and reemergence of the spirit in the U.S. Carpenter also discussed Redemption's on- and off-premise education strategy, why a growing number of master blenders have degrees in chemical engineering and whether trends fit into the brand's innovation planning. Later, he explained how subtleties in Redemption's bottles are intended to speak volumes and why the brand's flagship product is priced relatively affordably for a premium whiskey. Brands in this episode: Country Archer, Tea Drops, Fly By Jing, Vita Coco, Pop & Bottle, Hella Cocktail Co., Loftiwater, Siii Water, Magic Mind, So Good So You, Vibi+, Oat Haus, Elephant Amaro, Reese's, Wholly Veggie, Troop Beverage Co., Gigantic Candy, Hubs Peanuts, Miami Cocktail Co., Goop, Redemption Whiskey

Raise your hand if you bought a wellness/functional juice shot in the last 18 months. We're guessing more than a few hands went up, and it's not surprising. Demand for the products, often formulated with immunity-boosting ingredients such as turmeric, ginger and elderberry, surged during the pandemic. As a result, the category, which was once composed of a handful of brands sold at natural grocers, has attracted a growing number of upstart and established companies to the space. Mainstream retailers have also taken note and many have incorporated juice shots into their cooler sets. Despite booming demand and an increasingly competitive landscape, pioneering wellness shot brand Vive Organic has remained consistent in its focus, according to co-founder JR Simich. Adherence to the brand's core values, which include a commitment to high quality ingredients and consumer-driven innovation, helped drive Vive to prominence in the natural channel and, later, to nationwide distribution at mainstream retailers including Safeway, Target, CVS and Walmart. In an interview featured in this episode, Simich spoke about how Vive has kept its focus and why it has been so important to the brand's development. He also discussed his role among the company's three founders, why staying on message helped land a long-term partnership with Whole Foods, the impact of its creative and efficient trade show strategy and why aligning with founders of like-minded brands has benefited Vive's ability to land new distribution and retail placement. Show notes: 0:39: Interview: J.R. Simich, Co-Founder, Vive Organic — Simich spoke with Taste Radio editor Ray Latif about how he and his co-founders assessed the opportunity for a wellness shot brand, how Vive enhanced its test-and-learn sales strategy and why passion played a key factor in the company's initial placement at Whole Foods. He also explained how a trade show strategy built on the brand's recovery benefits helped win over key figures in the industry, how the company's product line has evolved and how Vive attempts to educate consumers about esoteric ingredients. Later, he explained how sharing notes with other natural brand founders provided important insights about mainstream retailers, his level of concern that strategic companies like Coca-Cola and Pepsico are divesting from refrigerated brands and his perspective on growing competition in the wellness shot category. Brands in this episode: Vive Organic, FloWater, Little West, Goodmylk, Later Days Coffee Co., Better Booch, K Tonic Kombucha

When patented innovation meets addressable opportunity, the outcome is often positive. It's one of the reasons that Beckon co-founders Gwen Burlingame and Katy Flannery launched their brand of lactose-free ice cream, and why they continue to see a long runway for growth. Initially entering stores in 2015 under the name "Minus the Moo," Beckon products are made via a proprietary process using a base of six ingredients including fresh milk and cream, and contain no gums, stabilizers or artificial ingredients. Promoted as "unbelievably delicious and surprisingly lactose-free," the ice cream is sold in a variety of flavors and formats, including pints, quarts and a recently launched line of snack cups. Beckon is positioned to reach the 25% of Americans -- and growing -- who are lactose-intolerant, a percentage that is three-times that of the gluten-intolerant population, according to the company. Available nationally at Whole Foods and Sprouts, Beckon is now making in-roads at conventional grocery store chains and preparing for a significant distribution expansion in 2022. While its current road map looks bright, the company has had to navigate a variety of challenges to get to this point, including executing a complex rebrand and dealing with the sustained lack of investment in female-owned CPG brands. In an interview featured in this episode, Burlingame and Flannery discussed those pain points, the brand's origins and how they identified and sought to meet the needs of an underserved lactose-free community. They also explained why respect and humility were keys to a successful brand revamp and why the entrepreneurs are encouraging industry professionals to get mad when presented with a shocking statistic. Show notes: 0:39: Interview: Gwen Burlingame and Katy Flannery, Co-Founders, Beckon Ice Cream -- After a brief chat about similar sounding words and names (including those of actors Christian Bale and Kristen Bell), Flannery explained to Taste Radio editor Ray Latif why her former job will also be her toughest and Burlingame spoke about why they operate "beginning with the end in mind." The founders also recounted their days selling Beckon at local farmers markets and what they learned from early customers of the brand, their methodical retail strategy and the evolution of their pitch to buyers and how Burlingame convinced Flannery that Beckon needed a major rebrand. Later, they expressed their frustration about the decades-long problem of female-owned businesses being undercapitalized and why vendor and retail programs that support female-led companies are sometimes less accessible than they seem. Brands in this episode: Beckon Ice Cream, Ben & Jerry's

As we gear up for BevNET Live and NOSH Live, Taste Radio hosts Ray Latif, John Craven, Jacqui Brugliera and Mike Schneider discussed one of the biggest deals in beverage history and what it might mean for future entrepreneurial drink brands, how a David rose up against a Goliath and notable products to cross our desks over the past week, including those of a particular fast "flying"brand. This episode also features an interview with Kyle Peters, who recently made the gut-wrenching decision to shut down his high protein ice cream brand, Carter and Oak. Peters explained how he came to a crossroads, one in which he saw no option other than to shut down the business, and offered advice on how entrepreneurs can gird themselves for the ever-present challenges of operating a food or beverage company. Show notes: 0:55: Billions Do A 'Body' Good. Dew The Wrong Thing. Dumplings And Waffles Make Us Happy. -- The hosts chatted about the industry's excitement for BevNET Live, NOSH Live and Brewbound Live, as well as the news of Coke's $5.6 billion acquisition of sport drink brand BodyArmor and Rise Brewing Co.'s big win in its trademark battle with PepsiCo. They also spoke about a top retail executive joining the agenda for NOSH Live and sampling opportunities for brands attending the event, Fly By Jing's move into the frozen aisle and new canned coffee, RTD cocktails and indulgent desserts. 31:01: Kyle Peters, Founder, Carter & Oak -- Peters joined Taste Radio editor Ray Latif for a conversation about why he closed the doors on Carter & Oak, which had been positioned as a better-for-you, high-protein ice cream brand made with no added sugar. Peters spoke about the company's pandemic-induced pivot, and why, despite strides in the retail and distribution of its products over the past year, he determined Carter & Oak could not survive. He also urged entrepreneurs to focus on improving their margins, why aggressive patience is a virtue and why he's comfortable with saying "failure." Brands in this episode: BodyArmor, Rise Brewing Co., Mtn Dew, Harmless Harvest, Honey Mama's, YumEarth, Nature's Bakery, TRUFF, Fly By Jing, Omsom, Ramona, Yes You Can, Russian Standard, Vital Sign, Novo Brazil, La Di Da, Biotic, Eastern Standard Provisions, Juneshine, Carter & Oak

During our conversation with Erewhon chief growth officer Kabir Jain, he mentioned that some of the retailer's customers, inspired by its vast and unique selection of natural and organic products, will spend as long as 45 minutes exploring a single aisle. Stimulating product discovery is a point of pride for the upscale grocer, whose focus on offering the most innovative, better-for-you and unique brands has made it one of the most popular destinations for natural-centric brands and consumers alike. Through its seven stores across Los Angeles county, Erewhon attracts legions of health-centric customers who are drawn to the thousands of trendy, local and sustainable products that line its shelves. The retailer's in-store cafes, stocked with fresh and nutritious prepared foods, are also a major draw for Erewhon's customers, who represent a cross-section of L.A.'s celebrity scene, wellness culture and bohemian community. In this episode, Jain pulled back the curtain on Erewhon's business strategy, including its emphasis on being first when it comes to carrying new and unique concepts, how the retailer defines innovation and why he describes brand selection as both "an art and science." He also discussed the throughline for fast-growing food and beverage categories, the prototypical Erewhon customer and its unique membership program and how the chain is supporting brands with highly actionable sales data. Show notes: 0:41: Interview: Kabir Jain, Chief Growth Officer, Erewhon -- Jain discussed a couple of his favorite brands with Taste Radio editor Ray Latif before sharing his work experience and the key priorities in his role as Erewhon's chief growth officer. He also explains why the retailer aims to be "first" in everything it does, how Erewhon's emphasis on discovery fuels its product selection and menu planning for its cafes and how the company evaluates ingredient, diet and packaging trends. Later, Jain spoke about the critical importance of keeping Erewhon's customers base engaged and motivated to visit its stores, the reasons that the company will say "yes" to some brands and "no" to others, the retailer's innovative "Dashboard" brand management platform and how e-commerce and new store planning fit into Erewhon's future. Brands in this episode: Deux, Tia Lupita, Ferm Fatale

Between filming an upcoming HBO mini-series and overseeing the launch of his new CPG brand, Patrick Schwarzenegger has a lot on his mind. Fortunately for him, the brand's products are designed to support and enhance brain function. A film actor and active investor in several high-profile brands including Super Coffee, NUGGS and Blaze Pizza, Schwarzenegger recently added the title of entrepreneur to his resume as the co-founder and CEO of MOSH, which promotes itself as "The Brain Brand." Co-developed with his mother Maria Shriver, who is the founder of non-profit advocacy group Women's Alzheimer's Movement, MOSH was envisioned as a platform brand of food and beverages designed to support long-term brain health. The company launched in September with a line of protein bars sold direct-to-consumer and formulated with ingredients that are said to have brain-boosting function, including lion's mane, ashwagandha and omega-3s. In a remarkable debut, MOSH sold out of its entire inventory -- which was expected to last until January -- in less than one week. The experience left Schwarzenegger astonished, exasperated and empathetic to many of the early-stage entrepreneurs he has advised over the years as a co-host of BevNET & NOSH's Elevator Talk series. As part of an interview featured in this episode, Schwarzenegger opened up about his experience as a first-time entrepreneur, how he's managing an extremely busy work schedule and why MOSH broke every traditional rule for developing and launching a CPG brand. He also discussed his investment philosophy, the value of company management when making funding decisions and the content tool that he described as a gamechanger for sourcing partners, suppliers and industry trends. Show notes: 0:41: Interview: Patrick Schwarzenegger, Co-Founder & CEO, MOSH -- Taste Radio editor Ray Latif sat down with Schwarzenegger for an expansive interview in which he discussed the various hats he wears as an actor, investor and entrepreneur, as well as the origins of and meaning behind MOSH and the sense of loneliness he felt when faced with a challenging supply chain issue. He also explained why growing up in a household focused on healthy eating led to his interest in consumer food and beverage brands; how he and his mother determined the positioning, packaging and promotion of MOSH; and how his experience as investor and owner in Blaze Pizza shaped future investment decisions in better-for-you brands. Later, he spoke about how company management, innovation and velocity factor into his investment philosophy; the social marketing and long-term retail strategies for MOSH; and how Linkedin has supported the development and launch of the brand. Brands in this episode: MOSH, Super Coffee, Liquid IV, BodyArmor, Nuggs, HumanCo

In this episode, Taste Radio's hosts discussed the significance of great taste for functional products, a highly effective way for entrepreneurs to get their brands in the hands of industry gatekeepers and debated on whether the rise of RTD cocktails will impact the premium mixer segment. We also feature short interviews focused on trends and innovation with Bonnie Shah, the VP of marketing and innovation for Molson Coors-backed incubator and accelerator L.A. Libations, and Sunanda Patel, the founder and CEO of TumiBee, an upstart brand of Ayurvedic beverage mixes. Show notes: 0:53: We're So Psyched About This Banter -- The episode opened with Ray sharing his thoughts about our return to live events and how a recent tweet sparked a conversation about functional products and, along with it, WD-40, riffed on the appropriate texture for dried fruit and encouraged listeners to share their brands with us at BevNET and NOSH Live. The hosts also congratulated Vita Coco co-founder/CEO Mike Kirban on the company's recent IPO, got revved up about newly launched gin, relaxed about a kava-infused water and rational regarding a new non-alcoholic beer brand. 24:06: Bonnie Shah, VP Marketing and Innovation, L.A. Libations -- Shah sat down with Taste Radio editor Ray Latif at Natural Products Expo East 2021 where she spoke about her role with L.A. Libations (LAL), a beverage creator, incubator and accelerator that is minority owned by the Molson Coors Beverage Co. She also discussed LAL's recently launched So-Cal Incubation Program, nicknamed SIP, the company's retail partnerships and efforts to drive awareness and sales for emerging brands, her perspective on beverage innovation, functional ingredient trends and how direct-to-consumer sales fit into the firm's business model. 39:20: Interview: Sunanda Patel, Founder & CEO, TumiBee -- Patel joined Latif for a conversation, also recorded at Expo East, about the creation of TumiBee, an upstart brand of turmeric-based beverage mixes and her experience launching the brand amid the Covid pandemic. She also spoke about Tumibee's formidable DTC business, the company's social marketing and consumer education strategies and how she evaluated and adjusted her pricing strategy. Brands in this episode: 5-hour Energy, TCHO, Alta, Chooza, Teaonic, Vita Coco, Abbot's Butcher, BetterBrand, AVEC, Q Drinks, Engine Gin, Stillhouse, Psychedelic Water, Leilo, Rationale Brewing, Chika Chika Boom Boom, Agua Bonita, ZOA Energy, ZENWTR, Red Bull, Monster Energy, Arriba, Brightfox, Athletic Brewing Co., Mingle Mocktails, Shaka Tea, NUUN, Halo Sport, Orro, TumiBee

Omsom is one of the most publicized and respected food startups in recent memory, and for good reason. Launched in May 2020 by sisters and first-generation Vietnamese-Americans Vanessa and Kim Pham, Omsom markets chef-crafted starter kits that the company describes as "pantry shortcuts for specific Asian dishes" that include sauces, aromatics and seasonings all in a single package. A consumer combines the starter with protein and/or vegetables to create a finished dish. Since its debut, Omsom has captured the attention of consumer and trade media with its dazzling labels (the brand picked up a Best Package Design award from NOSH last year) and innovative approach to at-home meal prep. The company's most notable aspect, however, is the story of its founders and their vision to break long-standing barriers in how ethnic food is perceived and sold. In an interview featured in this episode, Vanessa Pham joined us for an expansive conversation about Omsom's mission and business philosophy, why she and Kim set out to build a brand for all consumers and the reason they don't use the word "authentic" when describing Omsom or its products. Vanessa also spoke about the company's retail and merchandising strategy, how the team is attempting to align buyers with their vision for the future of grocery, their PR strategy and why it has been effective in attracting national media attention and why she is bullish about greater financial investment in BIPOC-owned brands. This episode also includes a short interview with Caroline Cotto, the co-founder and COO of Renewal Mill, a brand of baking ingredients, mixes and sweet snacks made from upcycled byproducts of food production. Cotto joined us for a conversation about the Renewal Mill's origins and vision, multi-pronged approach to product development, its alignment with brands of a similar focus and how the company is positioning itself to be the go-to supplier for upcycled food ingredients. Show notes: 0:52: Interview: Vanessa Pham, Co-Founder & CEO, Omsom -- Following a brief chat about her recent croissant-laden respite, Pham spoke with Taste Radio editor Ray Latif about the inspiration for and meaning behind Omsom, her parents' influence on the brand's creation and the role her experience working at Bain & Co. played in the company's emergence. Pham also explained why she and her sister/co-founder Kim chose starter kits as the brand's inaugural product line and why observers may be mistaken into thinking the company has a niche focus, the extensive research that went into Omsom's development and why the company uses the term "cultural integrity" instead of "authentic." Later, she discussed the target consumer for Omsom, the ideal retail placement for its products, the company's approach to bridging the gap between online and brick-and-mortar retail, how the PR strategy and resulting media coverage inherently tie into Omsom's vision and her recommendations on how financial organizations can increase funding for women and minority-led businesses. 47:24: Interview: Caroline Cotto, Co-Founder & COO, Renewal Mill -- In an interview recorded at Natural Products Expo East 2021, Latif sat down with Cotto to talk about Renewal Mill's product portfolio, retail footprint and how the company's marketing and communication strategy has evolved since its launch. She also discussed the brand's innovation pipeline, which leans on "familiar vehicles to introduce novel ingredients," as well as its approach to co-branding partnerships and the company's pricing strategy. Later, Cotto explained Renewal Mill's thoughtful growth strategy and why she expects its ingredient business to be the primary focus in the future and her background prior to founding the company. Brands in this episode: Omsom, Renewal Mill, Siete, Recess, Tia Lupita, Pulp Pantry, Fancypants Baking Co., Simple Mills

It's common for someone to see a jar of NuttZo for the first time and wonder, "Why is it upside down?" The majority of the brand's nut- and seed-based butters are packaged such that the twist cap is at the base of the jar, allowing for the ingredients' natural oils to rise to the top and make it easier for consumers to stir and blend before use. The unique design is essential for attracting awareness and gaining trial, but as NuttZo founder and CEO Danielle LiVolsi explained in an interview featured in this episode, winning customer loyalty and a policy of no regrets have been the keys to her brand's success. Founded in 2008, NuttZo, which markets all-natural snack bars in addition to its butters, has become a nationally recognized brand available in over 10,000 grocery stores including Walmart and Costco. A former radio sales executive, Danielle bootstrapped the company's launch and development and has emphasized steady growth and a focus on consumer demand for high quality ingredients and customer service. A mother to two adopted sons who are the inspiration for the brand, Danielle also leads NuttZo's sister nonprofit, Project Left Behind, for which a portion of all sales support orphaned and underserved children around the world. As part of our conversation, LiVolsi recounted the creation of NuttZo and the creative ways that she won the brand's first retail buyers, why she adheres to the Nordstrom model of customer service, the reason she has turned down offers to invest in the company and why she fears regret more than she does failure. Also featured in this episode is an interview with Kun Yang, the co-founder and CEO of Pricklee. Co-founded by a team of pharmacists and launched in 2017, Pricklee markets beverages made from prickly pear juice and is described as "cactus water." Yang recalled Pricklee's backstory, how his team is leveraging consumer awareness about coconut water to build the brand, the impact of localized social marketing and what he described as the keys to learning the ropes of the beverage business and adapting quickly. Show notes: 0:45: Interview: Danielle LiVolsi, Founder & CEO, NuttZo -- LiVolsi and Taste Radio editor Ray Latif kicked off their conversation with a discussion about a helpful Facebook Group called #OMGCPG, how global supply chain issues affected the launch of a new product, why getting massages are great for ideation and how she de-stresses and avoids burnout. She also recalled early challenges in product development, how she landed meetings with a Whole Foods buyer and the founder of natural grocery chain Jimbo's, why she's adamant about not accepting outside investment unless it's a 'perfect fit' and why she tapped her mother to manage phone-based customer service for the company. Later, she explained why she is still regularly involved in sales meetings and why she believes that despite missteps in building Nuttzo, she wouldn't do anything differently. 44:48: Interview: Kun Yang, Co-Founder and CEO, Pricklee -- Latif sat down with Yang for a conversation with Yang recorded at Natural Products Expo East 2021, where the entrepreneur discussed the inspiration for Pricklee and its diverse team of founders and how the company is using coconut water as a point of reference for new consumers while simultaneously calling for "NOMOCOCO." He also spoke about how Pricklee is utilizing TikTok and Instagram to target consumers in specific regions of the U.S., the brand's uses of SMS-based marketing and why building a community of advisors has been critical to the company's growth. The interview also includes a brief cameo from none other than The Beverage Whisperer himself, Ken Sadowsky. Brands in this episode: NuttZo, Jif, Pricklee