Taste Radio

Ryan Caldbeck has two words for brands planning to raise capital in 2018: be careful. With billions of dollars in play in the red-hot CPG space, Caldbeck, the co-founder and CEO of funding platform CircleUp, is advising brands to take extra caution when vetting potential investment partners. He believes that while funding opportunities for food and beverage companies are the most abundant since launching the firm in 2013, he's concerned about the lack of a strategic component in the money that is currently flowing in from large private equity firms and tech-focused venture capital firms. "They will pay close to zero attention from the $2 billion fund that just invested $10 million; they won't know their name," Caldbeck said of some large investors. "Now you've partnered with someone that's not going to give you the support beyond capital." In an interview included in this episode of Taste Radio, Caldbeck noted that "the tailwinds and the structural dynamics for early-stage consumer companies -- call it $1-$15 million in revenue -- are extremely attractive" for investors of all kinds. Yet, he urged fast-growing companies to "think about the incentives of the investor or the partner that you're working with" and ask "who else have you worked with that looks like me?" "And when you can drill down on who else they've worked with that has similar growth drivers of your business, you'll find an investor or a partner that's right for you," he said. Within the food industry, few categories are attracting more investment than plant-based and lab-grown meat. The Good Food Institute (GFI), a non-profit organization that advocates on behalf of plant-based meat brands, is helping to support the growth of many companies in the space. This episode includes a full-length conversation with GFI co-founder and executive director Bruce Friedrich, who details the origins of the organization (it was "literally a religious calling," he said) and how it supports scientific research and investment in the clean meat space. In this week's edition of Elevator Talk, we meet with Nansee Kim-Parker, the founder and CEO of Yoot, a brand of ready-to-drink herbal root teas made with herbs and spices. This episode is presented by Saffron Road. Show notes: 2:05: Waxing on West -- The hosts chat about their biggest takeaways from Expo West 2018, including how the show reflected a shift in the retail landscape and route-to-market for natural brands and showcased the sophistication and rapid maturity of many early-stage/pre-launch companies. 16:47: Interview: Ryan Caldbeck, CEO/Co-Founder, CircleUp -- We sat down with Caldbeck at the 2018 Winter Fancy Food Show, where he offered his perspective on the landscape and climate for CPG investment. 42:28: Interview: Bruce Friedrich, Co-Founder/Executive Director, The Good Food Institute -- Also joining us at the Fancy Food Show was Friedrich, who spoke about the the rapidly emerging plant-based meat space and where the category is headed. In our conversation, he detailed a clash in perspective with some in vegan community, why GFI is stressing "clean meat" as the preferred nomenclature versus "lab-grown," regulatory hurdles for clean meat and how improved technology and taste is helping to win over consumers. 1:13:26: Elevator Talk: Nansee Kim-Parker, Founder, Yoot -- Inspired by the traditions of Ayurvedic Herbal Medicine and Chinese Herbal Medicine. Yoot is a brand of herbal root teas brewed from superfood herbs. We caught up with founder Nansee Kim-Parker who dug into the roots of her brand in this edition of Elevator Talk. Brands in this episode: Beyond Meat, JUST, Impossible Foods, Tyson Foods, Maple Leaf, Field Roast, Tofurky, Boca, Memphis Meats, Gardein, Finless Foods, Good Catch Foods, Yoot Tea

Mike Lee once helped organize a multi-course tasting dinner on a New York City subway car -- while it was in transit. As much as the encounter taught him about operational efficiency (i.e. service in 43 minutes flat, don't get arrested) Lee, the founder of food incubation and product development firms Alpha Food Labs and Future Market, absorbed the value of creating experiential moments. "A lot of the stuff we're doing today -- consulting with big food companies -- is not arguably doing dinners like we used to," he said in an interview included in this episode of Taste Radio. "[But] I think that sense of thinking of the experience holistically, has definitely influenced how we market and engineer products." A former executive with Chobani's Innovation & New Ventures unit, Lee launched Alpha Food Labs and Future Market with the goal of understanding and executing upon a food system that is expected to look dramatically different in the decades to come. In a wide-ranging interview, Lee discussed how personalized nutrition and experiential marketing will shape the future of the food industry. Also included in this episode: A conversation with Jeremy Smith, the CEO and founder of LaunchPad Group. A longtime executive in the food and beverage industry and expert on food retailing at Costco, Smith shared his keys to success in the club channel. We also spoke with the man casually known as Mr. Guinness, Fergal Murray. A former master brewer and ambassador of the iconic Irish beer brand, Murray, now a consultant in the beer and spirits industry, shared his perspective on the future of craft beer over pints. In this week's Elevator Talk, we chatted with Michael Kurson, the co-founder of Briggs Original, a brand of a spiked sparkling waters made fresh-pressed cranberries. This episode is presented by Top Health Ingredients. Show notes: 0:52: The Evolution of Expo West (in Five Minutes or Less): Natural Products Expo West 2018 has concluded and the hosts had just enough gas in the tank to reflect on the remarkable event and the changing landscape for natural brands. 8:07: Interview: Mike Lee, Founder, Alpha Food Labs and Future Market -- In an interview recorded at the 2018 Winter Fancy Food Show, Lee discussed the origins and missions of his two companies and how his experience as former executive at Chobani has helped shape their development. He also opined about the value of using fleeting experiences and the scarcity as a way to drive excitement and how he and his team are identifying new need states for consumption. 35:24: Interview: Jeremy Smith, Founder/CEO, LaunchPad Group-- We hear from a lot of young brands that want to break into the club channel. Well, we recently spoke with an expert on the business. Smith is the CEO and founder of Launchpad, a firm that works with emerging food brands on business and branding strategies and specializes in representation services for Costco. In our conversation, Smith explained when brands need to start planning for Costco and why you should always be in the room when your broker is presenting to a retail buyer. 56:51: Interview: Fergal Murray, Former Master Brewer, Guinness -- We recently sat down with Murray, a man many know as "Mr. Guinness," a title bestowed for his prowess as a master brewer of the famous stout and custodian of the mythical brand. Now a consultant to beer and spirit brands, Murray,in the Boston area following his work with Wachusett Brewing Company in Westminster, Mass., joined Brewbound editor Chris Furnari for a conversation about how brands can stay top of mind with consumers and why the beer industry is embracing simpler styles. 1:17:23: Elevator Talk: Michael Kurson, Co-Founder, Briggs Original -- Kurson visited BevNET HQ for a introduction to Briggs Original, a brand of spiked seltzers made with freshly pressed fruit. Brands in this episode: Avoluv, Chobani, Wachusett Brewing, Briggs Original.

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 fundamentally opposed to "macro-trend" investing and how the team works with brands at various stages of development to drive scale and market value. "Ultimately we're a part of a community and an ecosystem, we want to help drive that forward," Wu said. "'How can we further build community and drive thought leadership within the space?' and from that it leads to investments." This episode also includes an interview with Lisa Curtis, the founder and CEO of Kuli Kuli, a brand based around the nutrient-dense leafy green moringa. Curtis, recently included in Forbes' 2018 list of "30 Under 30" Social Entrepreneurs, spoke about the origins of Kuli Kuli, its social mission, and how the company is attempting to promote moringa as the next great superfood. We also hear from longtime food and beverage investor and advisor Jim Tonkin, who offered advice on how entrepreneurs can best prepare their businesses pre-launch and opined on effective and ineffective ways to use capital. And in this week's edition of Elevator Talk, Michael Pan, the founder of Pan's Mushroom Jerky, spoke about the origins and vision for his innovative brand. This episode is presented by Attack! Marketing. Show notes: 1:33: Revamps on the Radio -- The hosts offered tips on how to navigate the upcoming 2018 Natural Products Expo West and discussed notable package revamps/rebrands introduced in recent weeks, including those from PopCorners, Bonafide Provisions and Diet Coke. 11:05: Interview: Wayne Wu, Managing Director, VMG -- In a conversation recorded at VMG's headquarters in San Francisco, BevNET CEO John Craven and Project NOSH editor Carol Ortenberg spoke with Wu about the private equity firm's approach to funding and why it considers the "whole ecosystem" when evaluating investment opportunities. 39:17: Interview: Lisa Curtis, Founder/CEO, Kuli Kuli -- Moringa. What is it? Why are people calling it "the new kale"? Lisa Curtis is here to help. The founder of Kuli Kuli spoke about the company's efforts to demystify moringa and how a partnership with The Kellogg Company has supported its development. 58:29: Interview: Jim Tonkin, Founder, Healthy Brand Builders -- An industry insider with over 30 years experience in the food and beverage space, Tonkin has supported thousands of early-stage companies with fundraising, branding, marketing, formulation and design efforts. In an interview recorded at the 2018 Winter Fancy Food Show, he spoke about how working with Arnold Palmer shaped his career, the right and wrong ways to use capital and important considerations when formulating a retail strategy. 1:11:39: Elevator Talk: Michael Pan, Founder, Pan's Mushroom Jerky -- He's the founder of eponymous brand Pan's Mushroom Jerky and a great guy to boot. We caught up with Michael Pan at the 2018 Winter Fancy Foods Show for a conversation about his innovative brand in this edition of Elevator Talk. Brands in this episode: PopCorners, Bonafide Provisions, Diet Coke, Justin's, Kind, Humm Kombucha, Vega, Spindrift, Pirate's Booty, Kuli Kuli, AriZona, Suja, Zico, Pan's Mushroom Jerky

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.

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

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

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

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.

Tyler Merrick is attempting to save the world, one pack of gum at a time. A serial entrepreneur, Merrick is the founder and CEO of Project 7, a premium gum, mint and candy brand built around a core social mission. Launched in 2009, the company donates a portion from each purchase to support seven areas of need in the U.S. and across the globe, including hunger, homelessness, clean water, and anti-bullying initiatives. Merrick initially envisioned Project 7 as a "Newman's Own 2.0" brand for commodity goods, including bottle water, coffee and snacks, each aligned with tangible giveback. In an interview included in this episode of Taste Radio, he explained that the bold concept ultimately missed the mark and, in his words, became "the most expensive cause marketing campaign in America." The lessons from its failure, however, provided key insights for Project 7's rebirth and repositioning. "After time, we found out that there wasn't anything special about the products," he said. "It hurt a lot to learn those hard lessons. [We realized] we've got back to a core product, so we focused on gum. And we've got to make it about a product first and foremost." While Merrick may want you to chew more gum, George Bryant would prefer a more Paleo approach to your snacking habits. The founder of Civilized Caveman, a website and blog focused on the paleo lifestyle and diet, Bryant is also the author of New York Times best selling book, "The Paleo Kitchen." Bryant joined us for an interview at BevNET Live Winter 2017 where he spoke about his advocacy for paleo eating and opened up his journey from the military to his current role as a influential voice in the food world. Also included in this episode: a conversation with Genius Juice co-founder and CEO Alex Bayer, who discussed the trials and tribulations of his coconut smoothie brand, which has undergone several pivots since its launch in 2013. In this week's edition of Elevator Talk, we caught up with Laura Jakobsen, the founder and "chief rioter" of Tea Riot, a innovative brand of tea and juice blends. Show notes: 1:26: Green Milk and Crunchy Sauerkraut -- The hosts consume, crunch and confabulate over snack and drink samples sent to the office this week, including BOS Rooibos, Delighted By Dessert Hummus, Seedlip, Farmhouse Culture Kraut Krisps, Iconic Protein Coconut Matcha, Good Citizens Shells and White Cheddar, Sejoyia Coco-Thins, Big Red and Kay's Naturals Pass the Peas. 12:58: Interview: Tyler Merrick, Founder/CEO, Project 7 -- In an interview recorded at NOSH Live Winter 2017, Merrick joined John Craven, Carol Ortenberg and Mike Schneider for a discussion about Project 7 and the brand's genesis, early struggles and relaunch, and how he attempts to align the brand's mission with current ingredient and marketing trends. 36:29: Interview: George Bryant, Founder, The Civilized Caveman -- Mike Schneider and Carol Ortenberg sat down with Bryant at BevNET Live Winter 2017 where he opened up about his life and career and how his struggles with depression and an eating disorder shaped his belief system. Bryant also opined that "people don't buy from brands, they buy from people" and that "the more dehumanized brands are, the less likely they are to survive." 52:51: Interview: Alex Bayer, Co-Founder, Genius Juice -- Alex Bayer is the founder and CEO of Genius Juice, a brand of coconut-based smoothies. We spoke with Alex about his journey as an entrepreneur and how he'd managed the brand's evolution and maintained focus amid constant challenges. 1:05:18: Elevator Talk: Laura Jakobsen, Founder, Tea Riot -- We first met Laura Jakobsen at BevNET Live Winter 2015. She's the founder and "chief rioter" of tea and juice brand Tea Riot and took part in the event's New Beverage Showdown 10 competition. We caught up with Laura again at BevNET Live Winter 2017 where she discussed the genesis, growth and wins for the brand.

Sean Lovett had a serious Coke habit -- until he found kombucha. That change had been long in the making. Like many other consumers, Lovett remained a loyal Coke drinker for years, despite creeping concerns about its high sugar and calorie count. Seeking a soda alternative with a healthy halo, he took his first sip of kombucha nearly a decade ago and has never looked back. It was an experience that launched a mission: create a brand that could serve as "the Coke of the kombucha world." In 2010 Lovett founded Revive Kombucha, a Sonoma-based company whose focus is to "sustainably produce the best tasting kombucha you've ever had." Leading with approachable flavors aimed at mainstream consumers, Revive is primarily sold along the West Coast and is also distributed in metro New York; the brand is sold nationally at Trader Joe's. It might not yet be Coke, but Lovett believes he's getting closer to his vision. In a wide-ranging interview included in this episode of Taste Radio, he explained Revive's value as a "kombucha that can get consumers off of soda," and why collaborating with competitors is critical to the category's success. Also included in this episode: a conversation with longtime CPG executive Doug Radi. The current CEO of dairy-alternative brand Good Karma Foods, Radi discussed the evolution of packaged food and beverage over his nearly two decades in the space and how Good Karma is innovating for the future. And in the latest edition of Elevator Talk, we met with Brittany Fuisz is the founder of Malibu Meals, a innovative food brand that markets organic, gluten and dairy-free food blends that are packaged in convenient, shelf-stable pouches. This episode is presented by OWYN. Show notes: 1:13: Sponsors, Here's A Great Way to Rep Your Company -- A quick chat about Repsly's excellent video interview series from BevNET Live Winter 2017. 2:26: "Visiting Hours" -- It's a new year, and with it comes new opportunities -- like making your way to the Northeast for the usual fun, sun and plethora of business opportunities that the region offers. Whether you're planning a trip to the Boston area or if your helicopter simply needs to make an emergency landing, please make us a part of your visit (or near-death experience). Meet with the editorial team; get feedback on your brands and products; talk to us about building awareness and educating consumers about your brand; investors, distributors, retailers -- we want to see you folks, too; check out our wicked cool bah. Also, we'll be in San Francisco this weekend and part of next week for the annual Winter Fancy Food show. Attending the event? Drop us a line. 6:25: Interview: Sean Lovett, Founder/CEO, Revive Kombucha -- Sean Lovett is the founder and CEO of Revive Kombucha, a maker of organic kombucha based in Sonoma County. Recorded at BevNET Live Winter 2017, Sean joined John Craven and Mike Schneider for a deep dive into Revive, including the key decision points behind its creation and efforts build an enduring brand. 28:57: Interview: Doug Radi, CEO, Good Karma Foods -- Doug Radi is the CEO of Good Karma Foods, a maker of plant-based milks and yogurts. Doug is a longtime food and beverage executive and veteran of legacy and upstart companies alike, with experience at Horizon Organic, Rudi's Gluten Free Breads, Silk and Frito-Lay. At NOSH Live Winter 2017, Doug sat down with Project NOSH editor Carol Ortenberg and BevNET assistant editor Marty Caballero for a conversation that included his take on why "brands need to have a core," and controversy surrounding the Dairy Pride Act. 50:15: Elevator Talk: Brittany Fuisz, Founder, Malibu Meals -- We caught up with Brittany, a former Yelp executive, at NOSH Live Winter 2017 where she shared the vision for her brand of pouch-packaged, organic meals. Brands in this episode: Revive Kombucha, GT's Kombucha, Health-Ade Kombucha, Good Karma Foods. iTunes Reference: 217554