The Startup CPG Podcast

Meet Emily, a midwest mom, MBA-student and professional who is leading her family's journey to sustainable foods. Listen as we spotlight an array of consumer profiles, think 1-on-1 qualitative research, digging into the minds of today's consumers. Make sure to reference the other Consumer Profiles in season 2. 

What if I told you there is a sweet icing dip made from plant protein powder…and it’s actually tasty?! Well believe me, it’s paradise in a jar. I’m talking to Emily Edwards, founder of Paradise Icing, she’s a former social worker turned food entrepreneur. Her story is one of health struggles, perseverance, and a whole lotta optimism!  Listen in as we chat about how she’s building a brand that’s tastefully wholesome.

In a crowded marketplace where anyone can open a Shopify site to sell a product, you have to fight for attention. On today’s episode we will hear from Florian Radke, an expert in building successful direct-to-consumer brands. Listen as he breaks down what is really needed to have a thriving brand on Shopify. 

Meet Brianna, a self-described plant-based, pescatarian and an avid label reader. She's new to city life and enjoying the easy access to new cultures, flavors and brands - even during a pandemic. Listen as we spotlight an array of consumer profiles, think 1-on-1 qualitative research, digging into the minds of today's consumers. 

Melanie Kahn, founder of Poppilu Lemonade, shares how she’s been able to land on the shelves of top retailers like Walmart & soon to be Target. And how going bold on product innovation is paying off.  Follow Poppilu on Instagram @drinkpoppilu

Meet Jennifer Yepez-Blundell, the new Startup CPG podcast host. Jennifer has an eternal curiosity for brands who are building better-for-you products and think outside the box, literally. She will showcase the diversity of thought behind some of today's youngest brands and highlight resources that  help emerging brands level up each day. 

Lauren Joyner is the CEO and Founder of LOCA Foods. LOCA's first product is a plant-based nacho sauce for the 21st century, made from potatoes. Lauren has really done her research to understand what it is about food that we enjoy - what purpose does it serve, in what context is it shared, how does it make us feel? This is such an important mindset for disrupting a broken food system. Understanding what doesn't work, how it got that way, and why we cling to it are essential foundations for building a better product. On this episode, Lauren and I talk about how LOCA is reinventing comfort foods in a way that's better for humans, animals and the planet. We discuss important angles for thinking about nutrition, shelf life, and even dive into the history of America's obsession with cheese.

Startup CPG is a community of passionate people who love to build products that make our bodies happy, and our world healthy. In less than a year our community has grown to over 1200 active and engaged memebers. We have bigger and better projects in the pipeline to support small CPG brands -  the best is yet to come. 

John Schiaroli loves using his years of experience in operations to support young brands as they are being molded. He builds operational frameworks for growth, helping young brands create scalable, precise and effective backbones to make sure the business works. John's experience ranges from years at multinational brands like Coke and Pepsi, to more recently leading supply chain operations for brands like RUNA, WTRMLN WTR, and Milk Bar. On this episode, John walks me through the most important lessons for effective operations strategy, whether you're building a new brand with  a few hundred thousand in the bank, or innovating at a large company, you'll find this episode helpful.  For a deeper dive into operations with John, check out his podcast: https://www.youtube.com/watch?v=OIqwVWUoQis.

How do you bring a traditional product to market while maintaining the integrity of family tradition?  Meet Mariam Elghani, founder of Garlic Goodness, Garlic Dips and Snacks. Produced in California with farm-fresh ingredients, Garlic Goodness bring bold yet approachable flavors to homes in California. Garlic Goodness is based off a family recipe that has traveled from the Lavant to Sacramento. One main ingredient has changed - egg whites - to make the dip plant based. Yet, the heart of the dip is still the same. Mariam oversees all the production: "it's the way that we've been making it in the restaurant for the past 12 years." On this episode, Mariam and I talk about what it is like to make essential changes to reach a larger audience while staying true to your roots.