Taste Radio

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. Tell us what you think at ask@tasteradio.com. You can also email us if you are interested in Taste Radio sponsorship opportunities. And if you like the podcast, share it with a colleague, will ya?

Two Brands, One Win. What Makes Collaborations Work? 11/21/2025

Two Brands, One Win. What Makes Collaborations Work? Brand collaborations are exploding, and they’re becoming one of the most effective growth levers in CPG. In this episode, the team breaks down why co-branded products are becoming a core strategy for food and beverage brands, what separates meaningful partnerships from gimmicks, and how leaders like Grillo’s, Fly By Jing, Graza, and Liquid Death are using them to drive awareness, trial, and category expansion. Show notes: 0:25: Playoff Beards. Popping In. A Secret Guest. Smokes To Snacks. Collab Work. Healthy, Hot & High. – The episode opens with playful banter about facial hair before previewing upcoming BevNET Live, Nosh Live, and Brewbound Live in L.A. next month. Ray highlights to the BevNET Live stage to discuss building the modern soda category and notes Allison’s recent appearance as a guest shark on “Shark Tank,” including her investment in Freestyle Snacks. The hosts also spotlight upcoming programming such as at NOSH Live, a still-secret Nosh Live guest and also urge founders to nab remaining Elevator Talk, and One-to-One meeting slots. They pivot to brand collaborations, citing Grillo’s Pickles’ new Zippo tie-in and its growing list of partners, as well as prolific collaborators like Mike’s Hot Honey and Graza. The hosts offer advice on considerations for partnerships and co-branded products and what makes for a successful collaboration. John praises Lentiful’s Thanksgiving Feast instant lentil cup, Mike is hot about Blobs’ new spicy mango-guava flavor and everyone has their say about Rind’s recently released raspberry-almond granola squares. Jacqui introduces a “drink your skincare” energy beverage and Mike samples a THC-infused “Soda Pot.” Ray reminds listeners that Thanksgiving week gets chaotic, so those planning to attend December’s BevNET Live, NOSH Live, or Brewbound Live should finalize registration soon to avoid missing out – and the inevitable post-event FOMO. Brands in this episode: Poppi, Freestyle Snacks, Grillo’s, Graza, Little Spoon, Firehook, Ithaca, Alec’s, Rind, Mike Hot Honey Grillo’s, Hippies, Ithaca, Sonic, V8, Boulder Canyon, Aura Bora, Claussens, Fly By Jing, Daily Crunch, Lundberg Rice, Fishwife, Little Sesame, Keystone, Huer, Frank’s Red Hot, Lentiful, Blobs, Huxley, Tropicana, Rind, Skinergy, Clrty! Soda Pot, Mockly /episode/index/show/tasteradio/id/39117265

Elevator Talk: No Cap!, Lua Coffee, Tizz, The Purple Drop 11/19/2025

There’s Profit In Niche. A Lot Of It. Ask Dirty Sue. 11/18/2025

Hemp Bevs Take A Hit. Trip Keeps Calm & Raises $40M. 11/14/2025

Hemp Bevs Take A Hit. Trip Keeps Calm & Raises $40M. A battle may be over, but has the war just begun? Baked into the deal to reopen the U.S. government is a surprising provision: a ban on intoxicating hemp products. What does this mean for the future of THC-infused beverages? The hosts weigh in. We also sit down with Trip co-founder Olivia Ferdi, whose fast-growing relaxation beverage brand recently announced a $40 million funding round at a valuation of $300 million. Show notes: 0:25: What A Trip. Retailers, Investors & More. Stigmas & Bans. A Lucky Bet. Beer Jerky. More Mez. -- Ray highlights Trip’s explosive growth toward $100 million in revenue this year and previews the upcoming Nosh Live L.A. 2025 event emphasizing its lineup of investors, founders, and retailers shaping the future of food. The hosts then dive into the government spending deal that includes a ban on intoxicating hemp products, expressing their alarm and frustration with the measure. Ray talks about Lucky Energy’s $25 million and whether the funding can help the brand make a significant impact in an ultra-competitive category. Mike revisits COB’s $5 million raise and the DM that got a tennis icon on board. John introduces Guinness-flavored jerky, Jacqui breaks out cactus-based tortilla chips and THC-infused drinks, Mike shares mesquite-flavored chocolate and peanut butter cups and everyone praises Olyra’s brand revamp. 25:47: Interviews from Taste Radio’s London Meetup – Olivia Ferdi discusses Trip’s rapid U.S. expansion and the brand’s mission to bring “calm” amid daily chaos. She also discusses Trip’s effort to create an emotional connection with consumers and addresses the challenges of access to capital and the commercial potential of female-led brands. Kathryn Bricken talks about Doughlicious’ evolution from nostalgic cookie dough to healthier, globally sold snacks and emphasizes the importance of team culture, creativity, and joy in her brand, while navigating operational challenges like logistics, tariffs, and the challenges of self-manufacturing. Olly Dixon explains how Something in Nothing grew from a personal passion to a premium soda brand, focusing on intentional design, authenticity, and U.S. market growth. He also explains how envisioning global potential from the outset shaped strategic decisions and allowed unexpected opportunities to flourish. Brands in this episode: Trip, Lucky Energy, C4, Ghost, Celsius, Alani Nu, Sanzo, Guinness, Nopalli, Rhythm THC Beverages, Kush, Mez, Olyra, Cob, Doughlicious, Something & Nothing /episode/index/show/tasteradio/id/39030035

How Freestyle Snacks Won Over The ‘Sharks’ 11/11/2025

How Freestyle Snacks Won Over The ‘Sharks’ She made olives fun — and the “Sharks” noticed. Nikki Seaman, the founder and CEO of Freestyle Snacks, landed a $300K deal on “Shark Tank” after turning her pandemic frustration over shuttered olive bars into a modern snack brand. In this episode, Nikki explains how she disrupted the “trusty but dusty” olive aisle with bright packaging, tantalizing flavors, and convenient, brine-free pouches. Bootstrapped and profitability-focused, Freestyle has grown strategically. The brand is now sold in over 5,000 stores, including Whole Foods, Target and Central Market, and is also carried on Delta flights. Nikki also shares how Freestyle recently expanded into pickles through a data-driven collaboration with Whole Foods, and how the brand’s viral TikTok buzz, combined with a disciplined retail-first approach, has fueled growth with the perfect mix of insight, agility and joy. Show notes: 0:25: Nikki Seaman, Founder & CEO, Freestyle Snacks – Nikki chats about her experience on “Shark Tank” before she talks about the inspiration behind Freestyle Snacks and her desire to create a cleaner, more convenient way to enjoy marinated olives. She shares the brand’s distribution footprint and expansion plans for 2026, and also how Freestyle secured its partnership with Delta. Nikki discusses the brand’s social media presence, especially on TikTok, and how it has been key to building awareness and driving trial, aided by smart strategies on TikTok Shop. She emphasizes the brand’s disciplined, bootstrap approach and why she has largely avoided institutional capital, instead relying on angel investors while focusing on profitability and efficient growth. Nikki also explains why rejecting early advice to stay online-only in favor of prioritizing retail presence has helped position Freestyle Snacks as a future household name for olives and pickles. Brands in this episode: Freestyle Snacks, Whisps /episode/index/show/tasteradio/id/38983445

Lessons From Caulipower’s Exit, With Padma & ‘Popcorn’ in Focus 11/07/2025

Elevator Talk: Pantry Gems, Berski, Benni Pops, KiuKiu, Superlova 11/05/2025

Why Discipline Is Everything For Something & Nothing 11/03/2025

Why Discipline Is Everything For Something & Nothing Every founder dreams of breaking the rules. Few do it with such quiet confidence as Oliver Dixon, the co-founder of better-for-you soda brand Something & Nothing. In this episode, Olly tells the story of how a creative experiment in a London bar became a category-disrupting soda brand now expanding rapidly across the U.S. He explains how his design sensibility and refusal to compromise on flavor helped shape a brand that feels both modern and timeless. Something & Nothing’s complex, mid-calorie sodas are inspired by travel and crafted with natural juices, not sweeteners. The brand’s growth has been driven by thoughtful distribution in cafes, hotels, and cultural spaces. Earlier this year, Something & Nothing entered 260 Whole Foods stores in the U.S. From surviving early missteps (like an ambitious, but ill-fated alcohol launch) to building credibility through selective distribution and cultural partnerships, Olly shares how discipline, taste, and integrity can scale just as powerfully as hype. Show notes: 0:25: Interview: Oliver Dixon, Co-Founder, Something & Nothing – Olly shares how his background in culture, design, and hospitality shaped the brand’s identity, and how the sodas were created to fill a gap in the market for flavorful, adult non-alcoholic beverages. He explains the origins of the name “Something & Nothing,” and inspiration for soda flavors. Olly talks about the impact of intentional and focused distribution in foodservice retailers and discusses the company’s expansion into the U.S., emphasizing that organic word-of-mouth and placement in trusted venues are their strongest marketing tools. He also reflects on lessons learned from a failed foray into alcoholic spritzes, and why the company prioritizes flavor, authenticity, and long-term brand value over functional ingredients and trends. Olly highlights the brand’s “Not Pop” campaign, launched in Chicago, and why maintaining a deliberate, design-led approach is key to its potential as a global brand. Brands in this episode: Something & Nothing, Fanta, Poppi, Olipop /episode/index/show/tasteradio/id/38899735

Burnin’ Dollars? Recess' $30M Raise & Ben Stiller's Soda. 10/31/2025

Burnin’ Dollars? Recess' $30M Raise & Ben Stiller's Soda. The hosts break down Recess’ $30 million raise, pound shots of olive oil, and wonder if Ben Stiller’s nostalgic soda brand can make it in middle America. Oh, and someone bottled a hot sauce wrapped in a real $100 bill. Show notes: 0:25: Take Your Best Shot. Deadlines, People. Pivot & Win. A Benny With Every Bottle. Ben’s Beer. – The show opens with a sampling of Kosterina’s new high-phenolic extra virgin olive oil shot, which has a spicier kick that some of the hosts realize. Ray reminds listeners that Oct. 31 is the deadline to submit nominations for BevNET, NOSH, and Brewbound’s Best of 2025 Awards and is also the last day to submit applications for the upcoming edition of the New Beverage Showdown. The conversation turns to Recess’ $30 million Series B funding round, and how the brand has successfully evolved from CBD-based drinks into a broader mood and relaxation brand. They highlight Burn Rate, a unique brand of hot sauces in which each bottle is wrapped in a real $100 bill. They discuss how the project doubles as a marketing stunt and a commentary on startup spending culture. They also feature Ginger Bee Tea, a honey-ginger blend inspired by a traditional Korean tea remedy, and sample Stiller’s Soda, a new brand launched by actor and filmmaker Ben Stiller. White they praise the familiar, nostalgic taste of Stiller’s Soda, they question whether the founder’s celebrity backing will help it stand out in a competitive market. Melissa introduces Magic Spoon’s new protein treats and Jacqui shares Alkaline Coffee Company, a new low-acid, mineral-treated cold brew, before Ray invites listeners to send in new product samples for tasting and to leave a five-star review on Apple Podcasts for a chance to receive a free Taste Radio T-shirt. Brands in this episode: Kosterina, Health-Ade, Liquid Death, Recoup, Poppi, Bai, Recess, C4, Trip, Taika, Burn Rate, Onima Pantry, Ginger Bee Tea, Dr. Brown, Stiller’s Soda, Magic Spoon, Mezcla, Alkaline Coffee Co., High Tail, Wynk /episode/index/show/tasteradio/id/38853895

Her Recipe for a Multimillion-Dollar Brand? Start With Dough. 10/28/2025

Her Recipe for a Multimillion-Dollar Brand? Start With Dough. Doughlicious is proof that product obsession and strategic growth can make a small brand big. In this episode, Kathryn Bricken, the founder and CEO of Doughlicious, shares how she turned a London-based cookie dough startup into a global frozen dessert powerhouse now in 6,000 U.S. stores, including Whole Foods, Target, and Kroger. Kathryn talks about perfecting her signature gelato bites, scaling frozen logistics, securing $5 million in funding, and launching innovative treats like the brand’s new banana oat cookie skillet with plant-based collagen, all while keeping quality and joy at the center of the brand. Show notes: 0:25: Interview: Kathryn Bricken, Founder & CEO, Doughlicious — At Doughlicious HQ in central London, Kathryn reflects on her journey from food product development to founding a brand built around her lifelong fascination with dough. She recounts the creation of Doughlicious’ signature gelato bites, and how her obsession with quality and commitment to crafting indulgent yet better-for-you treats continue to shape the brand’s identity. Kathryn speaks candidly about the challenges of scaling a frozen brand, crediting her passionate, driven team for overcoming these hurdles and fueling the company’s success. She also discusses Doughlicious’ recent brand revamp, designed both to stand out on shelves and one which helped secure $5 million in funding to support U.S. manufacturing expansion. Innovation, she emphasizes, remains at the heart of Doughlicious. Kathryn continues to lead flavor and product development, striking a balance between indulgence and function, while increasingly leveraging market data and consumer insights to guide new launches without compromising her creative instincts. For fellow entrepreneurs, Kathryn offers a few words of wisdom: learn to say no, grow thoughtfully, and remember to go slow in order to go fast. Brands in this episode: Doughlicious /episode/index/show/tasteradio/id/38807055

Unboxing Opportunity & Innovation Here… And There 10/24/2025

What Happens After You Sell to Starbucks? For George Howell, Everything. 10/21/2025

What Happens After You Sell to Starbucks? For George Howell, Everything. George Howell may have sold his company to Starbucks — but he never sold out. A pioneer of the specialty coffee movement, George began his journey in 1975 with the founding of The Coffee Connection, a beloved Boston-based chain that helped redefine what American coffee could be. Nearly two decades later, Starbucks acquired the company – but George wasn’t finished. In 2012, he re-entered the retail scene with George Howell Coffee, a brand rooted in his unwavering commitment to quality, transparency, and education. In this episode, George shares how his dual passions for art and exceptional coffee sparked a revolution in café culture, long before Starbucks became a household name. From modest beginnings to becoming a global advocate for farmers and flavor integrity, George has always played the long game, prioritizing substance over trend. He reveals the untold story behind the drink that evolved into the Frappuccino, why so many cafés miss the mark on customer experience, his unapologetic stance on flavored coffee, and why black coffee should be as revered as fine wine. Show notes: 0:25: Interview: George Howell, Founder, George Howell Coffee – After Ray makes an awkward admission, George opens up about the origins of his lifelong passion for coffee, tracing it back to his early days in the art world, where he represented Indigenous Mexican artists. This path eventually led him to open his first café in the 1970s. He clears up a common misconception – that he invented the Frappuccino – explaining instead how the beverage fit into Starbucks’s acquisition of his company. Throughout the conversation, George emphasizes the core values that have guided his career: exceptional customer service, employee well-being, and direct, lasting relationships with coffee farmers, many of whom he still visits regularly, even in his 80s. He highlights one of the most significant innovations in his career: freezing beans to preserve their freshness, a method he believes has revolutionized coffee quality. George also discusses the recent redesign of George Howell Coffee’s packaging, aimed at better educating customers about origin, processing, and flavor. For him, success isn't measured by profit, but by the ability to share knowledge and elevate understanding. The conversation ends on a light note, with Ray suggesting a new way to order a simple black coffee. Brands in this episode: George Howell Coffee, Starbucks /episode/index/show/tasteradio/id/38719360

Is THC In Target A Tipping Point? Finally, Fiber Is Sexy. 10/17/2025

Elevator Talk: All Día, Grisly's Cosmic, Sipli, Olia, Birdie 10/15/2025

Straightaway ‘Runs Its Own Race.’ It’s Why Costco & Shake Shack Came Calling. 10/13/2025

Straightaway ‘Runs Its Own Race.’ It’s Why Costco & Shake Shack Came Calling. In a category flooded with fast-followers and flashy branding, Straightaway Cocktails is taking a radically different path: embracing the hard way. In this episode, founder and CEO Cy Cain reveals how the Portland-based brand is carving out a distinct space in the booming ready-to-drink category by prioritizing bar-quality cocktails crafted from in-house ingredients and held to uncompromising standards. Cy outlines a strategy rooted in deliberate, thoughtful growth rather than chasing viral trends. He dives into the brand’s innovative approach to creative R&D, leveraging limited releases and direct-to-consumer exclusives to experiment boldly and gather insights that shape future core offerings. He also highlights how investments in in-house production, B Corp certification and sustainability efforts, alongside strategic partnerships with Costco, Alaska Airlines and Shake Shack, demonstrate that a patient, craft-centric mindset and a strong brand identity can make a powerful impact in even the most crowded markets. Show notes: 0:25: Interview: Cy Cain, Founder & CEO, Straightaway Cocktails – Just hours before Taste Radio’s San Francisco meetup, Cy joins Ray Latif to share highlights from Straightaway’s latest cocktail lineup, including the French 77, Pickle Tini, and Golden Negroni. He underscores the brand’s North Star: unwavering product quality, rooted in a deep love of cocktail culture. Cy reflects on the evolution of the RTD category and credits Straightaway’s success to its focus on excellence and deliberate, sustainable growth. Strategic partnerships with Alaska Airlines and Breeze Airways have boosted exposure, while support from regional retailers and Costco has added traction and credibility. Comparing innovation to Formula 1, Cy describes it as a proving ground for bold ideas. Straightaway’s mission, he says, isn’t shaped by exits or investors, but by craft, storytelling, and elevating cocktail experiences. From farm-to-glass sourcing to using local ingredients – like fir needles from near Cy’s childhood home – the brand stays true to its values of authenticity, sustainability, and craftsmanship. Inspired by lifestyle brands like Patagonia and Shinola, Cy emphasizes values-driven partnerships, such as a test collaboration with Shake Shack. He also shares excitement over the brand’s growing recognition in top spirits competitions, including a potential Triple Crown win. Brands in this episode: Straightaway Cocktails, Stumptown Coffee, Smith Tea, Jacobsen Salt Co. /episode/index/show/tasteradio/id/38572275

How Fiber, Gen X & Juice Shots Factor In The Future Of CPG 10/10/2025

How Fiber, Gen X & Juice Shots Factor In The Future Of CPG Fresh off an exhilarating meetup in London, the team shines a spotlight on the standout brands that captivated attendees at the event. They delve into how fiber-forward brands are reshaping their categories and why Gen X might be your brand’s unexpected secret weapon. This episode also revisits insightful interviews from Taste Radio’s San Diego meetup, featuring Sol-ti CCO Shawn Hamilton and visionary founders behind Recoup, Innerbloom, Hydr8, Erva Brew Co., and Lixir. Show notes: 0:25: British Debrief. Nom News. Big Candy Revamp. X’s & $’s. Fiber FTW. ‘Key’ Crisps. – The hosts reflect on their recent London meetup, highlighting standout interviews with Olivia Ferdi of Trip, Kathryn Bricken of Doughlicious, and Olly Dixon of Something & Nothing. They also shine a spotlight on attendees Veronique Mbida, founder of Bantu Chocolate, and Fan Yang of Other Foods, whose interview with Mike . Melissa previews upcoming educational content and community resources launching on Nombase, while the hosts encourage listeners to attend , sharing personal stories of meaningful connections and business breakthroughs from past shows. The conversation also turns to new data revealing Gen X as the leading force in CPG purchasing power, underscoring the importance of engaging older demographics. Finally, the hosts introduce a wave of innovative, better-for-you snacks, from a "gigantic" brand revamp and playfully "dirty" chocolate to bold, zesty chips and beyond. 30:43: Interviews from Taste Radio’s San Diego Meetup – Held at BevNET’s West Coast office, our lineup includes a conversation with Shawn Hamilton, Chief Commercial Officer of Sol-ti, who detailed how the wellness and juice shot brand scaled from a Southern California startup into a national powerhouse with products in over 15,000 retail locations and sold nationally at Starbucks. We also speak with the founders of several exciting emerging brands, including Erva Brew Co., a fresh take on yerba mate; Innerbloom, a startup crafting kanna-based tonics for mood and focus; Hydr8, a mission-driven water brand supporting veterans; Lua Coffee, which markets Vietnamese-style coffee infused with MCT oil; Birdie, a new sparkling tea brand with standout branding; Recoup, a brand of gut-healthy hydration drinks and a past winner of BevNET’s New Beverage Showdown; and Lixir, a brand reimagining mead for the modern drinker. Brands in this episode: Sol-ti, Trip, Doughlicious, Something & Nothing, Orangina, Other Foods, Bantu Chocolate, Terranean, Halfday, Gigantic Candy, Dirty Gut, Royo Bread, Zesty Z, Yaza, Huel, TruBar, Keya’s, Recoup, Innerbloom, Hydr8, Erva Brew Co., Lixir, Lua Coffee, Birdie /episode/index/show/tasteradio/id/38540965

Mission, Never Accomplished. The Relentless Evolution Of Forager Project. 10/07/2025

Mission, Never Accomplished. The Relentless Evolution Of Forager Project. What kind of founder drives a U-Haul full of perishable product through the desert at 3 A.M.… and calls it progress? That’s the kind of relentless, purpose-driven hustle behind Forager Project, the plant-based food and beverage company reshaping what dairy-free can taste and feel like. In this episode, co-founders Stephen Williamson and JC Hanley open up about the mission-fueled (and occasionally messy) evolution of their brand, from cold-pressed juice to cashew-based yogurts and creamers that compete head-on with dairy. They discuss what it really takes to build a standout CPG brand in saturated categories, why “project” is still part of their name, and how lessons from prior businesses and discontinued product lines have shaped their approach. They also explain why they walked away from juice, how they knew yogurt was the future, what it means to innovate with both a moral compass and a culinary one and how they define success. Show notes: 0:25: Interview: Stephen Williamson & JC Hanley, Co-Founders, Forager Project – In a conversation hosted at Forager Project’s office in San Francisco, Stephen and JC discuss how the brand was created by a desire to create clean, minimally processed, plant-based foods and how “project” reflects their ethos of exploration and ongoing improvement. The founders recount their early days launching Forager Project in 2013, initially inspired by the ultra-premium juice space before pivoting – what they describe as “foraging” – into new categories. They explain how they began fermenting plant-based ingredients, particularly cashews, to create plant-based yogurts, and have since expanded into Greek-style yogurts and creamers. Stephen and JC emphasize an innovation philosophy rooted in clean, organic ingredients, including vegetables, nuts, seeds and ancient grains, and talk about the grit and craziness required to build a mission-driven company. They note how – despite challenges like tariffs, competition, and changing categories – they’ve remained focused on their mission: to help replace animal dairy with plant-based alternatives. They close with a broader reflection on success and staying true to their values. Brands in this episode: Forager Project, Odwalla, Blueprint Juice, Evolution Fresh, Starbucks, Suja, Coca-Cola, Stonyfield Farm /episode/index/show/tasteradio/id/38492120

Tasty & Targeted. How U.K. Brands Nail Functional Appeal. 10/03/2025

Elevator Talk: Statesman Marinades, Harlem Baking Company, Häppy Candy, OKO, Sun Ghee 10/01/2025

Can A ‘Girl’ Revitalize An Industry? She’s On Her Way. 09/29/2025

Can A ‘Girl’ Revitalize An Industry? She’s On Her Way. Hurray’s Girl Beer isn’t just another craft brand. It’s a calculated rebellion against an industry stuck in the past. In this episode, Hurray’s founder Ray Biebuyck joins Taste Radio editor Ray Latif and Brewbound managing editor Jess Infante to share her vision for a beer brand that doesn’t just challenge convention, it openly mocks it. Witty, unapologetic, and intentionally unorthodox, Hurray’s markets flavored light beers, including Pineapple Yuzu and Blueberry Lavender varieties, crafted not to honor tradition, but to disrupt it. The brand’s satirical, female-forward positioning flips the script in a category that has long overlooked nearly a third of its audience: women. Ray discusses how Hurray’s draws more from stand-up comedy than legacy brewing playbooks, using humor and irreverence as tools for connection, and conversion. She also reveals how this disruptive approach is translating into real-world traction, with Hurray’s on track to reach over 3,000 retail locations, including Whole Foods, Trader Joe’s, BevMo, Total Wine, Sprouts, and Walmart, by Q1 2026. Show notes: 0:25: Interview: Ray Biebuyck, Founder & CEO, Hurray’s Girl Beer – Ray traces her roots back to New England and her early career in the corporate world, with stints at J.P. Morgan and WeWork after graduating from college in New York City. She discussed how, at the onset of the pandemic, she stepped in to support operations for a local beverage alcohol brand and recognized a gap in the market: a disconnect between male-dominated beer branding and female consumers. Ray eventually launched Hurray’s Girl Beer in 2024 and shares the uphill journey of pitching a new beer brand in a male-dominated, slowing market, and how she carved out a niche by courting an underserved audience. She recalls self-distributing cases out of a Toyota Camry to landing shelf space in 200 retail doors across Los Angeles and Orange County and how Girl Beer secured distribution at Whole Foods, BevMo, and Total Wine. Ray also details the pivotal relationship with an Anheuser-Busch-aligned distributor, which accelerated growth and expanded reach and why she believes the brand is on track for a breakout year in 2026. Brands in this episode: Hurray’s Girl Beer, Shacksbury Cider, Woodchuck Cider, Magic Hat, Ben & Jerry’s, Seventh Generation, Green Mountain Coffee, Poppi, Olipop, Liquid Death, Garage Beer, Surfside, Budweiser, Bud Light, Golden Road, Elysian, Busch, Heineken, White Claw, Truly, Bud Light Seltzer, Michelob Ultra, Friday Beers /episode/index/show/tasteradio/id/38396475

Milk, Money & Momentum. Slate’s Rise & A Bay Area Buzz. 09/25/2025

‘Whisper’ Success Into Existence. An Industry Icon Shows The Way. 09/23/2025

‘Whisper’ Success Into Existence. An Industry Icon Shows The Way. What separates beverage brands that break out from those that burn out? In this episode, industry veteran Ken Sadowsky – often known by his sobriquet, the “Beverage Whisperer” – offers a behind-the-scenes look at what’s working (and what’s not) in the fiercely competitive drinks industry. Ken, who is the executive director of the Northeastern Independent Distributors Association (NIDA) and a senior advisor with Belgium-based investment firm Verlivest, draws from decades of experience and shares practical, battle-tested insights, from store checks in NYC bodegas to the growing influence of non-alcoholic spirits. He dives into a range of hot-button topics, including the ROI of trade shows like Expo West, the crucial role of effective packaging, and the delicate balance between innovation and consumer confusion. Along the way, he shares candid opinions on up-and-coming brands, expressing optimism for some while voicing skepticism toward others. Show notes: 0:25: Interview: Ken Sadowsky, Sr. Advisor, Verlinvest – Ken Sadowsky talks about his passion for conducting store checks to stay current on emerging brands and trends and emphasizes the importance of trying new products, especially in diverse markets like New York City. He also explains how his background as a distributor and investor informs his observations and why advises early-stage founders to perfect their product in their hometowns before attempting to break into bigger markets. He and Ray sample a non-alcoholic margarita from Pentire and a collagen-infused sparkling water from Liquid Youth. They then discuss the rise of ANA beverages and the evolution of sweeteners in better-for-you sodas. Ken acknowledges Poppi's branding success and PepsiCo’s acquisition of the company, but he remains skeptical about the long-term viability of the prebiotic soda category. The conversation continues with an exploration of the value of trade shows like Expo West, why ROI can be elusive and difficult to quantify, and his advice for startups with limited budgets. Ken and Ray sample more brands, including Fhirst, a U.K.-based probiotic soda brand, and Orange Toucan, a moringa-infused beverage. The discussion turns to the meaning of innovation in CPG, as Ken defines it as introducing something truly new, ideally with a functional or sustainability benefit that can reach mainstream audiences. They wrap the episode by spotlighting 67 Water, a culturally resonant brand targeting Gen Z and Gen Alpha; Glucosal, a Guatemalan electrolyte beverage only distributed in Miami; and Cadence, an isotonic drink brand. Brands in this episode: Liquid Youth, Poppi, Olipop, Liquid I.V., Celsius, Prime, Red Bull, Vitaminwater, Hint, 67 Water, Cadence, Pentire, Orange Toucan, Ringa, Kuli Kuli, Glucosal, Woody Creek Distillers, Mountain Dew, Vita Coco, Fhirst, Casa Azul, Bud Light, Electrolit, AriZona Beverages, GNGR Labs, MOTH Drinks /episode/index/show/tasteradio/id/38320605

Protein Is Everywhere. But Does It Belong Everywhere? 09/19/2025

Elevator Talk: FUZZEE, Rise Yaupon, Släcka, Lovely Bunch, Nordic Tree Water 09/17/2025

How Halfday Went From Dorm Room To Disrupting A $9B Category 09/16/2025

Chomps, Coffee & Cocktails. CPG’s Winners Are Culturally Relevant. 09/12/2025

Chomps, Coffee & Cocktails. CPG’s Winners Are Culturally Relevant. Tips from trailblazing brands, strategies to captivate venture capitalists, the explosive growth of the RTD coffee category and much more. This packed episode features highlights from Taste Radio’s Chicago meetup and an in-depth look at Nutrabolt’s $200 million investment in Bloom Nutrition. The hosts also dive into the next wave of coffee innovation and examine whether energy or indulgence is driving consumer demand. Show notes: 0:25: DO Buy? Ninety Seconds. ‘Bolt & Bloom. A Tost. Coffee Talk. No Pistachio? – The hosts revisit Taste Radio’s Chicago meetup and preview upcoming events in San Diego and San Francisco, reminding listeners . The conversation turns to Nutrabolt’s increased investment in Bloom Nutrition and how smaller, fast-growing brands are leveraging relationships with “mini-strategics” rather than selling to giants like PepsiCo or Coca-Cola. They also spotlight non-alcoholic sparkling wine alternative Tost and its recent funding round, before discussing the evolving RTD coffee market and the challenges of standing out in a highly customizable and saturated category. John and Mike highlight Oat Haus’ “Dubai Chocolate” granola butter and Jacqui praises Narra’s ube vanilla oat milk latte. 27:53: Interviews from Taste Radio’s Chicago Meetup – We kick things off with Chomps co-founder and CEO Rashid Ali, who reveals how a $6,500 investment grew into a meat snack empire through smart e-commerce and a customer-first mindset. He’s followed by Ingredion’s Adams Berzins, who explores the future of sugar reduction and Mollye Santilli of Springdale Ventures, who talks about the investment firm’s emphasis on funding culturally resonant, community-driven brands. Brian Rosen of InvestBev detailed his $500M fund’s strategic approach to scaling beverage companies, and Hoste Cocktails' Jordan Tepper shared how his premium cocktail brand pivoted during the pandemic. We wrap with SoRSE’s Michael Flemings, who explains how brands can navigate the complex cannabis beverage space with a commitment to safety and education. Brands in this episode: Chomps, Hoste Cocktails, C4, Bloom Nutrition, Alani Nu, Celsius, Peet’s Coffee, Stumptown Coffee, Intelligentsia, Tost, Laurel’s Coffee, Wandering Bear, Chamberlain Coffee, Nguyen Coffee Supply, Rise Brewing Co., Starbucks, Throne Sport Coffee, Happy Coffee, RIP Cold Brew, Beekeeper Coffee, Projo, OatHaus, Narra, Funkytown Brewing, Goodles, Vitaminwater, Bai, Poppi, Begyle Brewing, Spiteful Brewing, Lucky Energy, Apologue, JuneShine, Siempre Tequila, Cann, Nomadica /episode/index/show/tasteradio/id/38188870

‘Shameless’ CPG: Why William H. Macy Is All In On Woody Creek 09/09/2025

‘Shameless’ CPG: Why William H. Macy Is All In On Woody Creek When Oscar-nominated actor William H. Macy joined Woody Creek Distillers, it wasn’t a Hollywood deal – it was a neighborhood one. Living just down the road from the founders in Woody Creek, Colorado, Bill – known for starring roles in the hit TV series “Shameless” and iconic films “Fargo” and “Boogie Nights” – became a true partner in the craft distillery, not just its face. Now, he’s helping build a spirits brand rooted in authenticity, local sourcing, and uncompromising quality – all while writing songs about it and leading surprise ukulele performances at distributor events. In this episode, Bill and award-winning bartender and spirits educator Sean Kenyon discuss how Woody Creek evolved from a small-town operation into a nationally respected brand, all while staying true to its roots: crafting world-class spirits at accessible prices. Show notes: 0:25: Interview: Willam H. Macy & Sean Kenyon, Woody Creek Distillers – Ray opens the conversation by asking Bill about his collaboration with musician John Oates, before the actor shifts to recounting how his involvement with Woody Creek Distillers first began. He reflects on the early days of the partnership, including writing and performing ukulele songs inspired by the distillery during the pandemic and how it became a unique way to build stronger relationships with distributors and customers. Sean shares how he was initially drawn to Woody Creek vodka by its commitment to local sourcing and its accessible pricing. He contrasts the company sharply with other celebrity-backed spirit brands, praising Woody Creek for its authenticity and integrity. Both Bill and Sean emphasize the importance of education and storytelling in their work and discuss how Woody Creek sets itself apart via a welcoming, unpretentious approach. They also highlight some of the most surprising and rewarding aspects of their relationship with the brand and praise its emphasis on connection, community and craftsmanship. Brands in this episode: Woody Creek Distillers /episode/index/show/tasteradio/id/38137225

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