Adapting To The Sober-Curious, Ozempic-Friendly Consumer
Taste Radio
While alcohol consumption is cooling, the battle between clean-label ingredients and high-protein performance foods is heating up. The hosts examine what’s driving these massive shifts in consumer behavior, and how brands like David, Crisp Power and Athletic Brewing are responding. Show notes: 0:15: Not Jail, Maybe. Chicago Dollars. Less Sauce, More Protein. Live In L.A. Hot Coffee. – Ray and Mike are “off the grid” this episode, but luckily, NOSH managing editor and CPG Week podcast host Monica Watrous steps in to join the conversation. The hosts kick things off by recapping the...
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Elevator Talk: Whole Moon, Solstice, Raya Fruit Water, Hawaiian Soda Co., Elixir Shots
Taste Radio
The latest episode of Taste Radio’s Elevator Talk spotlights innovative leaders from Whole Moon, Solstice, Raya Fruit Water, Hawaiian Soda Co. and Elixir Shots In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week’s special co-host is Allison Ball, the founder & CEO of Food Biz Wiz. She offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future...
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Scaling Salt. The Makings Of An Iconic Cult Food Brand.
Taste Radio
How do you turn seawater into a cult food brand? Ben Jacobsen did just that – and changed the way America thinks about salt. In this episode, we sit down with Ben, the founder of Jacobsen Salt Co., whose journey began with a single, revelatory bite of tinned fish topped with a few flakes of sea salt. That moment sparked a passion that led him to the windswept Oregon coast, where he began hand-harvesting salt, and ultimately to building one of the most iconic artisanal food brands in the country. Ben shares how he bootstrapped the business from scratch, earned the trust of renowned chefs, and...
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Billions In The Can, Tallow In The Fryer. But Who's Buying?
Taste Radio
Monster just posted its first-ever $2 billion quarter, Celsius saw revenue jump 84% year-over-year and energy drink sales in C-stores are booming. What’s fueling this explosive growth, and where’s the white space for emerging brands? The hosts break it down. They also ponder beef tallow’s potential to power a fried food revival and highlight new mushroom lattes, clean-label cookies and sparkling teas. Show notes: 0:35: A Future Chicago. L.A. Is Near. We’re So Energized, But Why? Beefy Frites. Oats, Roots & Citrus. – The hosts share updates on recent and upcoming Taste Radio...
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The ‘Hour’ Of Change Has Come. And A Marvel Hero Is At The Helm.
Taste Radio
What happens when a Marvel superhero and an indie filmmaker ditch the script and attempt to build the next great beverage brand? In this episode, actor Wyatt Russell – best known for his role as U.S. Agent in the Marvel film “Thunderbolts” – and producer Richard Peete pull back the curtain on their journey launching Lake Hour, a fast-growing canned cocktail brand that’s making waves far beyond the red carpet. What began as a lighthearted idea in a hot tub quickly evolved into a deep dive into flavor formulation, production logistics, and the steep learning curve of the beverage...
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Why Is Gen Z Obsessed With BFY Frozen Foods? We’ve Come Undone.
Taste Radio
Gen Z is reshaping the frozen food game… and they’re not settling for TV dinners. But while they’re hungry for health and convenience, there's a catch: the price tag. Can wellness-focused frozen meals stay accessible, or are they becoming a luxury in disguise? The hosts discuss, and also sample Korean-style hard seltzers, culturally-inspired craft sodas and a potentially game-changing brand of non-alcoholic spirits. Show notes: 0:35: Voice Nail. A Notable List. Investors Here. Bites & Chews. So Long, Stouffer’s. Trash Panda. NA Negronis. – The hosts chat about disliking the sound...
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Elevator Talk: Sohha Savory, Coro Foods, La Pêche, SaladSprinkles, Cedar F&B
Taste Radio
The latest episode of Taste Radio’s Elevator Talk spotlights innovative leaders from Sohha Savory, Coro Foods, La Pêche, SaladSprinkles, and Cedar F&B. In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week’s special co-host is Beth Brown, founder and principal advisor at growth-stage consultancy S3 Connect. She offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are...
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People First, Tacos Second. The Culture That Built Torchy’s.
Taste Radio
When Mike Rypka launched Torchy’s Tacos out of a trailer in Austin, he wasn’t thinking about private equity or market expansion. He just wanted to serve “damn good tacos.” Fast forward to today, and Torchy’s has grown into a revered fast-casual chain with national ambitions, fueled by strategic investment and a fiercely loyal customer base. But the real engine behind the brand’s success isn’t just craveable food. It’s culture. Torchy’s differentiates itself through scratch-made food and a willingness to take creative risks with its menu. Behind the scenes is a deeply...
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Hey Pepsi, We Remain Perplexed. But These Brands Straight Slapp.
Taste Radio
What’s the point of PepsiCo’s new sub-line of prebiotic colas? Is it addressing genuine consumer demand for functional ingredients, or just riding the wellness wave? The hosts once again weigh in. They also highlight emerging shot brands gaining traction and take a closer look at how the viral “WaterTok” phenomenon may have influenced Keurig Dr Pepper’s acquisition of Dyla Brands. Show notes: 0:25: Take Two. Fun > Function. We Gotta Have More Ginger. Sturring The Pot. Thin Or Thick? Mike Takes A Hit. – The team kicks things off with behind-the-scenes banter, including a powdered...
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A Tip From A Top Brand? Quality & Convenience Are Essential.
Taste Radio
Convenience and quality don’t always go hand in hand, but Tip Top Cocktails is changing that perception, one perfectly crafted drink at a time. Founded in 2019, Tip Top is an Atlanta-based brand known for its spirit-forward, bar-quality offerings. Childhood friends Yoni Reisman and Neal Cohen launched the company with a simple mission: make great cocktails more accessible, no bartender required. Tip Top’s lineup includes time-honored classics like the Old Fashioned, Negroni, and Margarita, as well as modern favorites such as the Paper Plane, Penicillin, and Naked & Famous. Each...
info_outlineHow did a 180-year-old Italian digestif become one of America’s most beloved bar staples?
Though Fernet-Branca has enjoyed a storied legacy in Europe since its creation in 1845, it remained a niche curiosity in the United States for much of its life. The intensely bitter, herbal liqueur was appreciated only by the most adventurous palates. Today, however, it's a fixture behind the bar from upscale cocktail lounges to neighborhood dive bars, most often knocked back in shot form and celebrated for its distinct flavor profile.
Who better to trace Fernet-Branca’s unlikely rise than Edoardo Branca, managing director of Branca USA and a sixth-generation member of the family behind the brand?
We caught up with Edoardo at spirits industry trade show Bar Convent Brooklyn to talk about how Fernet-Branca earned its cult status in the U.S. He shared insights on the brand’s roots, its journey from obscure digestif to bartender favorite, and how the company is carefully evolving to stay relevant in a fast-changing drinks culture. From navigating pricing pressures to expanding the Branca USA portfolio with modern, consumer-focused offerings, Edoardo explains how he is stewarding a legacy while embracing innovation.
Show notes:
0:25: Interview: Edoardo Branca, 6th Generation Family Member and Board President, Branca USA – Eduardo talks about his journey from Milan (he’s an Inter fan) to Southern California and ultimately to New York. He also discusses his current role in which he oversees U.S. operations and highlights the most personally rewarding aspect of his job. Edorado explains how Fernet Branca became popular within the bartender community after gaining traction as a popular shot in 1990s San Francisco, the emotional resonance many have with their first Fernet experience and reflects on the global cultural differences in how it’s consumed. He acknowledges generational shifts and concerns about declining alcohol consumption among younger drinkers, but expresses confidence that appreciation for spirits and bar culture will mature with age and experience. Edorado also talks about the growing Branca portfolio, noting that lower-ABV products like Antica Formula vermouth align with growing health-conscious trends and also shares his philosophy on mergers and acquisitions.
Brands in this episode: Fernet-Branca, Jägermeister, Jameson, Antica Formula