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?

What Are The Most Fundable Concepts In Food & Beverage? 08/07/2026

What Are The Most Fundable Concepts In Food & Beverage? Even in a tough fundraising market, investors are still writing checks. The question is: to whom? This week, we break down the latest CPG investment data and examine why protein-packed, dye-free, and ingredient-conscious startups continue to stand out with investors. We also take a closer look at the emerging products generating buzz – including protein candy, mushroom lemonade, snacking croutons, and tinned protein bars – and what they say about the future of food and beverage. Show notes: 0:20: A Timely Story. Which Direction? Head North. Algae Oil Is Hot. Jacked Up. Crunch, Sip, Snack. – The hosts open the episode by discussing the rapid rise of better-for-you candy, prompted by a recent New York Times article highlighting the category's momentum. While debating the role of alternative sweeteners and whether consumers ultimately prefer lower-sugar formulations or products made with real sugar, they also discuss how the success of brands like Poppi has inspired entrepreneurs to apply similar better-for-you playbooks to adjacent categories. The conversation then shifts to investment trends, drawing on Northhall's Q2 2026 Food, Beverage & CPG Financing Report to examine which early-stage concepts are attracting the most investor interest. They highlight recent funding rounds for companies such as Buffs and Algae Cooking Club, along with large-scale M&A activity driven by major corporations repositioning their portfolios around evolving consumer preferences. The hosts also turn their attention to a range of new products, including protein bars packaged in sardine-style tins, snacking croutons, Korean-style bone broth, and mushroom-infused sparkling lemonade. They discuss merchandising strategies, consumer appeal, and whether these unconventional formats and flavors have the potential to break into the mainstream. Brands in this episode: Rotten, Original Tiniez, Chewerz, Happy Candy, Better Sour, SmartSweets, Joyride, Good Greed, Poppi, Olipop, Buffs, Algae Cooking Club, Jacked Granny, RXBAR, David, Croots, Kushi, Pepperidge Farm, Reclamation, Brodo, Brio Drinks, Goldie /episode/index/show/tasteradio/id/42348960

What Betting On Brands Taught Darren Rovell About Building One 08/04/2026

What Betting On Brands Taught Darren Rovell About Building One The best founders know that great products don't win on their own. Investor, entrepreneur, and longtime business journalist Darren Rovell joins Taste Radio to share the lessons he's learned backing breakout brands like Athletic Brewing, PopUp Bagels and Biena Snacks, building his own company, Kickstand Cocktails, and evaluating hundreds of startups every year. He explains what separates investable founders from the rest, why adaptability beats stubbornness, and how emerging brands can carve out an advantage – even in the most competitive categories. Show notes: 0:20: Darren Rovell, Founder, Kickstand Cocktails & Tastemaker Capital – Darren offers his perspective on the widespread adoption of testosterone therapy and GLP-1 drugs before diving into the investment philosophy behind Tastemaker Capital, explaining why he favors backing exceptional founders and differentiated products over rigid venture capital playbooks. He reflects on successful investments like Athletic Brewing and the consumer insights that led him to recognize the potential of non-alcoholic beer years before it entered the mainstream. Darren also discusses lessons learned from missed opportunities and the collapse of Foxtrot Market, emphasizing the importance of founder communication, adaptability, and conviction. He then shares his journey as the founder of Kickstand Cocktails, a premium line of spicy craft vodka sodas inspired by a disappointing bar experience, detailing how the brand has evolved through continuous iteration while staying true to its core promise of balanced, approachable spice. Along the way, he candidly discusses the challenges of building an alcohol brand within the three-tier distribution system, why supermarket distribution has been central to Kickstand's growth, and how he evaluates startups today—arguing that product quality and founder adaptability matter more than branding, while warning that AI-generated pitch decks make it harder than ever to separate substance from polish. Brands in this episode: Biena, BODYARMOR, Athletic Brewing, Saint Pauli Girl, O'Doul's, Guinness, Fisher Island Lemonade, Kickstand Cocktails, Cutwater Spirits, High Noon, Long Drink, On The Rocks, Surfside, Spikeade, Super Lyte, Gatorade, Powerade, Coca-Cola, PopUp Bagels /episode/index/show/tasteradio/id/42310255

PepsiCo Is Paying Attention. Are You? 07/31/2026

Whole Foods Said Wait. Little Spoon Built A $150M Brand Instead. 07/28/2026

Whole Foods Said Wait. Little Spoon Built A $150M Brand Instead. How do you build a $150M CPG brand when your first retail opportunity falls apart? For Little Spoon, the answer was to stop waiting for the shelf and start building a relationship with the customer. After its initial plans to launch fresh baby food with Whole Foods hit a roadblock, co-founder and chief product officer Angela Vranich helped steer the company toward a DTC-first strategy that transformed Little Spoon into the largest direct-to-consumer baby and kids food brand in the U.S. The company has since expanded into more than 100 products, entered retail through an exclusive partnership with Target, and built a business around understanding what modern parents want. In this episode, Vranich breaks down the decisions, challenges, and operating principles behind Little Spoon’s rise — from product innovation and customer education to scaling a complex food business without compromising quality. Show notes: 0:20: Angela Vranich, Co-Founder, Little Spoon – Angela discusses how a setback with Whole Foods ultimately shaped Little Spoon’s trajectory, prompting the company to pivot to a direct-to-consumer model. After selling more than one million meals in its first year, Little Spoon validated an opportunity to disrupt kids’ nutrition and build a deeper relationship with families. She talks about the company’s commitment to premium ingredients, rigorous testing, and transparency, as well as the operational complexity of managing more than 25 co-manufacturers, six fulfillment centers, and products across ambient, refrigerated, and frozen categories. Angela also shares how Little Spoon built a brand centered on education and content, recognizing that parents were looking not just for food, but guidance and support as they navigated feeding their children. She also highlights the company’s culture, where transparency and collaboration help ensure that ideas can come from anywhere within the organization. Finally, Angela explains why Little Spoon entered retail through a major Target launch in 2025 and how the company is using insights from its DTC platform to inform its retail strategy and thoughtful expansion into additional chains. Brands in this episode: Little Spoon /episode/index/show/tasteradio/id/42236235

The Good, Bad & Ugly Of Mission-Driven Brands 07/24/2026

The Good, Bad & Ugly Of Mission-Driven Brands Can a brand built on purpose survive when its mission is put at risk? The hosts dive into the escalating conflict between Ben & Jerry's and its parent company over funding cuts to the ice cream maker's philanthropic foundation, debating whether a brand so closely tied to a social mission can preserve its identity after acquisition and how the dispute could influence consumer loyalty in an increasingly competitive premium ice cream category. The discussion also examines how founders should approach purpose-driven branding, with early-stage sparkling water brand Atomico serving as an example of a young company that integrates its mission into its business without overshadowing the product itself. The hosts also sample and review a variety of emerging products, including South Chicago Packing's Wagyu Beef Tallow Spray, Cozy's refrigerated snack bars made with grass-fed butter, Bakeful's better-for-you brownies, muffins and donuts, MixMix THC beverage stick packs, and Muffits protein mini muffins. Show notes: 0:20: On Tap. Social Scoops No More? Space Age Sparkling Water. Tallow & Butter. Munchin’ On Muffins. The hosts preview two upcoming community events: at Pilot Project Brewing on Aug. 13 and a on July 28. They then explore whether a purpose-driven brand can preserve its identity after being acquired, and how changes to its philanthropic commitments could reshape consumer perception. As a counterpoint, they spotlight an emerging functional sparkling water brand that supports STEM education through NASA Space Camp scholarships. Later, Melissa highlights a beefy cooking spray, Ray shares a pair of brands—one making better-for-you yet indulgent snack bars and another reimagining Hostess-style treats for today's consumers. Mike stirs things up with powdered drink mixes, and the episode wraps with a discussion of protein snacks—because, of course, it does. Brands in this episode: Goodles, Culture Pop, Nantucket Nectars, Annie’s, Ben & Jerry’s, Stonyfield, Jeni’s, Van Leeuwens, Salt & Straw, Tillamook, Atomico, Spindrift, South Chicago Packing, COZY, Bakeful, MixMix, Muffits /episode/index/show/tasteradio/id/42198025

Pitching An 'Empire' Builder: Hover, Purple Drop, Atomico, Ola Mate & ChamCham 07/22/2026

Scaling Special: Why Heathcote’s Suzanne Lyon Refuses To Compromise 07/21/2026

Why The Next Big Thing—In Booze Or Beyond—Is Often Borrowed 07/17/2026

Why The Next Big Thing—In Booze Or Beyond—Is Often Borrowed CPG's next big ideas often emerge in unexpected places. In this episode, we explore what founders across food and beverage can learn from the rapid rise of hard sodas and hard sports drinks, as alcohol brands borrow from health, wellness and functionality to connect with younger consumers. The Taste Radio team is joined by Brewbound reporter Zoe Licata to discuss why familiar flavors, better-for-you positioning and shifting consumer behaviors are fueling these fast-growing categories—and whether they're poised for long-term success or destined to become another fleeting trend. They also unpack the surprising split between Costco and Deschutes Brewery, what it reveals about the evolving role of private label and retail strategy, and why Guinness has become one of the world's hottest beer brands by winning over an entirely new generation of drinkers. Show notes: 0:20: Harry Calling. Inspired Imbibing. $40M Is A Crooked Number. Lyte Come Lately. Crafty Costco. – Zoe and John share their experiences of seeing Harry Styles perform at Wembley Stadium and discuss how drinking culture among younger consumers in the U.K. differs from that in the U.S. The conversation explores Gen Z's evolving relationship with alcohol, the pandemic's lasting impact on drinking habits, and how brands are leaning into nostalgia and familiar flavors to connect with legal-age younger consumers. They also examine why alcohol companies are borrowing cues from the better-for-you beverage category, and the marketing challenges of positioning products with wellness-inspired messaging despite alcohol's inherent health limitations. Along the way, they spotlight the surprising rise of alcoholic sports drinks modeled after electrolyte beverages and viral drinking trends like BORGs. The discussion then turns to beer, where the hosts unpack the unexpected end of Costco's long-running private-label partnership with Deschutes Brewery, producer of the retailer's popular Kirkland Signature Helles Lager and Vintage Ale. The episode concludes with a look at Guinness' remarkable resurgence, exploring how the iconic stout has become one of beer's biggest success stories by winning over younger consumers through social media, the viral "Split the G" challenge, and the growing realization that it's lighter, more sessionable, and far more approachable than many first-time drinkers expect. Brands in this episode: Simply, Fresca, Owl’s Brew, Bai, Crooked Pop, Poppi, Super Lyte, Surfside, Stateside Hard Seltzer, Gatorade, Spiked Ade, Pedialyte, Electrolit, Hoist, Deschutes, Guinness, Diet Pepsi /episode/index/show/tasteradio/id/42123575

How Curious Elixirs Built An Eight-Figure Brand Without Outside Investors 07/14/2026

AI Is Changing How Brands Are Built. It Can't Build Yours. 07/10/2026

OIipop/Graza Investor Tom Spier Rides The Elevator With Four Food Founders 07/08/2026

What Did It Take to Make MadeGood Great? 07/07/2026

What Did It Take to Make MadeGood Great? Most founders want to grow fast. Nima Fotovat says that's exactly how brands get into trouble. In this episode, the MadeGood co-founder explains how a disciplined, long-term approach helped transform the company from a lunchbox solution into one of the world's leading better-for-you snack brands. He discusses why taste – and not MadeGood’s allergen-friendly reputation – has always been the brand's greatest competitive advantage and why the company invested in its own manufacturing. Nima also talks about how MadeGood navigated the financial strain of its early years, and why putting employees first during the pandemic ultimately made the business stronger. Show notes: 0:20: Nima Fotovat, Co-Founder, MadeGood – Nima explains how the brand was born from an insight that parents needed snacks that were safe for allergy-sensitive classrooms, nutritious enough to satisfy parents, and delicious enough for kids to actually eat. He discusses launching MadeGood in Canada in 2014 before expanding to the U.S., building the brand around great taste, inclusive snacking, and a disciplined growth strategy that started with farmers markets and the natural channel before expanding nationally. Nima also shares why MadeGood chose to manufacture its own products, the challenges of scaling production and innovation, and how experience, patience, and long-term thinking shaped the company's growth. He reflects on navigating the financial pressures of the early years, developing new products, and balancing consumer insights with entrepreneurial instincts. Finally, Nima explains how MadeGood's purpose-driven culture guided the company through the pandemic, why doing right by employees ultimately strengthened the business, and how the brand plans to grow by reaching more households while remaining focused on quality, affordability, and positive impact. Brands in this episode: MadeGood /episode/index/show/tasteradio/id/41987070

Inside Fancy Food: The Brands, Products & Trends That Stood Out 07/03/2026

Inside Fancy Food: The Brands, Products & Trends That Stood Out From breakthrough startups to category-defining innovations, the 2026 Summer Fancy Food Show gave the Taste Radio team plenty to talk about. The hosts recap their favorite discoveries from the annual event, highlighting standout brands, globally inspired flavors, premium non-alcoholic beverages, inventive snacks and convenient pantry staples. They also discuss the themes that emerged across the show floor and why this year's event reflected a growing emphasis on quality, creativity and accessible innovation. Show notes: 0:20: Good Show, SFA. Spicy, Convenient, Premium. Get A Kloo. AgRootCulture. – The hosts describe the 2026 Summer Fancy Food Show as one of the most energetic and optimistic editions of the event in recent years and credit organizer Specialty Food Association for embracing emerging brands through startup-focused programming and showcasing several emerging brands that reflect broader industry trends. Ray and Melissa highlight brands that made global flavors more accessible to mainstream consumers, including Indian, Ethiopian, Thai and other international influences across hot sauces, snacks, frozen foods and pantry staples. The hosts also point to continued innovation in convenience, highlighting products such as instant pasta sauces, dried soup and stew mixes, guacamole seasoning packets and premium shelf-stable offerings that combine ease of preparation with high-quality ingredients. The conversation also explores growth in premium non-alcoholic beverages, coffee and tea, with several brands elevating the category through sophisticated flavors, concentrates and upscale packaging. Other notable trends include better-for-you snacks, functional candy, protein-rich dairy products, globally inspired popcorn and chips, and sustainable products rooted in agricultural heritage. Brands in this episode: Garam Goddess, Nine Pin Cider, Better Bovine, Malai, Chen’s, Red Fox Spices, Growie Foods, Yaza Foods, Keya’s Snacks, Nomad Snacks, Pastacraft, Guac Shop, NOMMii, Finger Foods Farm, Kloo, Yum Brew, Fortune Coffee, Nomaro, Brica, The Still Bar, Bittermilk, TofuGo, Cotto, Figa, Atelka, Wandersnacks, Chuh Matcha, Halfday, Awesome Tea /episode/index/show/tasteradio/id/41951955

Wandering Bear Almost Lost It All. Then It Brewed A Second Act. 06/30/2026

Time To Rethink THC… And DTC? 06/26/2026

Time To Rethink THC… And DTC? One brand is preparing for a regulatory shakeup. Another just landed in Target with $24 million in fresh capital. The Taste Radio hosts discuss BRĒZ’s bet on a future beyond THC, Stars & Honey’s leap from DTC success to a nationwide Target launch, and how brands are reinventing Shirley Temples, protein bars, and Rice Krispie treats for a new generation of consumers. Show notes: 0:20: Fancy Talk. Strategizing For A Ban. E-Comm Insights. Why Buy? Shirley A Hot Trend. Aye, Captain. – Ray highlights the upcoming Summer Fancy Food Show and Taste Radio’s Elevator Talk series before the hosts shift to a conversation about the challenges facing cannabis beverage brand BRĒZ. They discuss looming federal regulations that could severely restrict THC products and the company’s efforts to expand with non-infused adaptogen beverages. The conversation then turns to protein bar brand Stars & Honey, which secured a nationwide Target launch and a $24 million investment from VMG Partners after spending years refining its direct-to-consumer business. The hosts discuss the brand’s growth strategy, product positioning, and the broader appeal of flavor-forward protein bars. They also sample protein bar brand Samsara, praising its South Asian-inspired flavors, clean ingredient profile, and emphasis on taste over traditional nutrition-focused messaging. The hosts then discuss GT’s Synergy Shirley Temple kombucha collaboration with Cheribundi, spotlight Lil’ Bucks’ buckwheat-based snack bars and note the rise of better-for-you alternatives to classic Rice Krispie treats. The episode wraps with a look at Protein Pints’ new Protein Pops and a lighthearted farewell to longtime BevNET team member and “Sample Captain” Colin Segrue as he relocates from Boston to the New York area. Brands in this episode: BRĒZ, Stars & Honey, Neutonic, Cann, Trip, Celsius, Olipop, Samsara, Mezcla, MOSH, GT’s Living Foods, Cheribundi, Lil’ Bucks, BTR Nation, Protein Pints /episode/index/show/tasteradio/id/41808640

How Good Good Found Its Sweet Spot — And Thousands of Retail Doors 06/23/2026

How Good Good Found Its Sweet Spot — And Thousands of Retail Doors Most jam brands are built on sugar. Good Good built a business by taking it out. In this episode, Good Good founder and CEO Gardar Stefansson discusses how the Icelandic brand evolved from a struggling stevia startup into a rapidly growing platform of no-added-sugar spreads now sold in approximately 10,000 U.S. stores and 30 countries worldwide. He shares lessons from scaling across major retailers, navigating pricing and promotions, developing products consumers love, and building a premium brand in an increasingly competitive category. Gardar also explains why packaging is a company’s most powerful marketing asset and why getting consumers to try your product remains the key to driving repeat purchases and long-term growth. Show notes: 0:20: Gardar Stefansson, Co-Founder & CEO, Good Good – Gardar discusses the origins of Good Good, which launched in 2016 as a stevia sweetener company before pivoting to a no-added-sugar jam recipe that ultimately became the foundation of the business. He explains how "No Added Sugar" evolved into the brand’s core message and describes Good Good’s growth strategy as it expanded across retail channels including Whole Foods, Costco, Walmart, and Amazon. Gardar emphasizes the importance of leveraging syndicated retail data, in-store merchandising, promotions, and digital marketing to build awareness and drive trial. He argues that packaging and messaging are a brand’s most effective marketing tools, noting that shelf presence is its most valuable real estate. He also discusses Good Good’s disciplined approach to innovation, explaining how the company balances consumer demand, retailer expectations, and product quality when developing new products, including peanut butter and chocolate spreads. Throughout the conversation, Gardar highlights a relentless focus on getting consumers to try the product – through sampling, events, and grassroots marketing initiatives – as a key driver of the brand’s success. Brands in this episode: Good Good /episode/index/show/tasteradio/id/41727920

Could The Next Olipop Be A Kid's Drink? Functional & Fun Takes On CPG. 06/19/2026

How Wilde Built A Brand No One Can Copy 06/16/2026

A 'Live' Take: In a Crowded Market, Clarity Wins 06/12/2026

How Mooala Built A Multi-Million Dollar Brand By Keeping It Simple 06/09/2026

How Mooala Built A Multi-Million Dollar Brand By Keeping It Simple What if the secret to winning in CPG wasn’t chasing the next trend – but staying focused on simple ingredients, a clear brand promise, and flawless execution? In this episode, Jeff Richards, founder and CEO of plant-based milk brand Mooala, explains how a commitment to organic sourcing, clear positioning, and a disciplined retail strategy helped transform a scrappy startup into one of the category’s fastest-growing companies – even as the plant-based industry around it raced to reinvent itself. Show notes: 0:20: Jeff Richards, Founder & CEO, Mooala – Jeff reflects on his participation in BevNET Live’s New Beverage Showdown in 2017 and discusses leaving investment banking to pursue an opportunity he saw in almond milk. He talks about Mooala’s distinctive organic almond and banana milks and explains how the brand differentiated itself through organic certification, ingredient transparency, and flavor-forward formulations. He opens up about the challenges of educating consumers, refining Mooala’s packaging, and adapting its messaging as shopper priorities evolved. He also details the realities of scaling a refrigerated beverage brand, from securing early wins with retailers such as Whole Foods, Costco, H-E-B, and Wegmans to navigating distribution, pricing, and marketing constraints with limited resources. Jeff shares lessons from fundraising, including the risks of raising capital before establishing product-market fit, and reflects on the rise and subsequent correction of the plant-based category. Looking back, he emphasizes the importance of incremental improvement, disciplined innovation, and patience, noting that Mooala’s recent success stems from the alignment of strong products, clear brand messaging, organic positioning, and growing consumer demand. Brands in this episode: Mooala, Silk, Blue Diamond, Deep Eddy Vodka, Oatly, Ripple /episode/index/show/tasteradio/id/41553370

David's Decadent Bet, AI Discovery & Austin's Top Operators 06/05/2026

TRUFF’s Founders: ‘The Status Quo Is In All Of Our Hands’ 06/02/2026

TRUFF’s Founders: ‘The Status Quo Is In All Of Our Hands’ “The status quo is in all of our hands,” says TRUFF co-founder Nick Ajluni — a mindset that has guided the brand since day one. TRUFF built its reputation by breaking the rules. Now, as the company expands beyond its viral hot sauce with a major rebrand, new product lines, and a retail-focused growth strategy, Nick and co-founder Nick Guillen are focused on scaling the business without losing the edge that made it a phenomenon. In this episode, the entrepreneurs discuss the strategy behind TRUFF’s refreshed packaging, more accessible pricing, and new aioli line, as well as how they balance data and instinct when developing products. They also explain why bringing in an experienced CEO was a pivotal move for the company’s next chapter and share their vision for evolving TRUFF from a disruptive startup into a lasting, category-defining condiment brand. Show notes: 0:20: Nick Ajluni & Nick Guillen, Co-Founders, TRUFF – The founders reflected on TRUFF’s evolution from a digitally native, Instagram-driven luxury hot sauce brand into a broader premium condiment company focused on making “elevated culinary experiences more accessible” and a mission to become America’s leading premium condiment brand. They also discussed TRUFF’s recent brand refresh, describing it as a careful “renovation” rather than a reinvention and one that could support a more accessible pricing strategy without sacrificing the premium quality, distinctive branding, or culinary standards that built the company’s reputation. They talk about the brand’s innovation strategy which balances data, retailer feedback, consumer trends, and intuition while maintaining rigorous product development standards. The founders also highlight investments in talent, operations, and product quality and praise new CEO Esi Seng for her combination of CPG expertise, culinary passion, and cultural alignment with the founders’ vision. Looking ahead, they say that their goal is not simply distribution growth or a potential acquisition, but building an enduring brand that reshapes how consumers think about condiments. Brands in this episode: TRUFF, Red Bull, Cholula, Tate's Bake Shop, Happy Coffee, Heinz, Liquid I.V., Poppi, Health-Ade, Simple Mills /episode/index/show/tasteradio/id/41502125

Why Más+ Failed — And Why Patrón Continues To Win 05/29/2026

Why Más+ Failed — And Why Patrón Continues To Win Lionel Messi is a global sports icon and had a deep-pocketed strategic partner at his side. So why did his sports drink brand Más+ fail? The hosts break it down and also discuss how protein snack brand Wilde is turning heads with a new take on a cheesy cracker. Plus, Patrón’s Roberto Núñez & David Rodriguez reveal how the leading tequila maker scaled globally without sacrificing its handcrafted roots. Show notes: 0:20: Face Tattoo. Shelf Talkers. Mas Authenticity. Super Salsa. Wilde Ideas. Ray’s New Substack? – Ray and John congratulate — and rib — Mike about Arsenal finally winning the Premier League before highlighting opportunities for BevNET Live attendees to connect directly with retail buyers from Whole Foods, Vitamin Shoppe, Wegmans, and Walmart. The conversation then turns to the shutdown of Messi’s sports drink brand, Más+, and why celebrity alone isn’t enough to build a durable consumer brand, underscoring the importance of authenticity and founder involvement. That theme carries into a discussion of Ithaca Hummus founder Chris Kirby and his new venture, Guillermo’s Salsa, with the hosts crediting the brand’s early traction to strong execution, product quality, retail expertise, and Kirby’s operational experience. The latter half of the episode shifts into rapid-fire product tastings, including Armra’s new colostrum soda, which sparks a conversation about rising consumer interest in gut health ingredients and functional beverages. The hosts also heap praise on Wilde, whose protein crackers impress with their Cheez-It-like taste and texture, while spotlighting several other brands, including protein- and probiotic-infused Rogue Snacks, Summer Camp iced tea concentrates, and Holy Tshili chili crisp seasonings. 29:17: Interview: Roberto Núñez & David Rodriguez, Patrón – On location at Patrón Tequila’s sprawling hacienda and distillery in Jalisco, Mexico, U.S. National Brand Ambassador Roberto Núñez and Master Distiller David Rodriguez discuss the company’s emphasis on craftsmanship and tradition while highlighting the launch of Patrón 100, the brand’s new distill-proof tequila. From tahona wheels and copper pot stills to the decision to scale without automation, the conversation offers a rare look inside “the Patrón way” and the philosophy that continues to shape one of tequila’s most iconic brands. Brands in this episode: Patron Tequila, Cabu, Trip, Zico, Nantucket Nectars, Culture Pop, Athletic Brewing, Mas+ Messi, White Claw, Prime, Armra, Ithaca Hummus, Guillermo's Salsa, Jalapa Salsa, Svedka, Wilde, Cheez-It, Khloud, Summer Camp, ogue Snacks, Holy Tshili /episode/index/show/tasteradio/id/41466940

Elevator Talk: Wave Kids, Osia, Jous, Kulli, Amor Cura 05/28/2026

The Simple & Reliable Secret Behind Ithaca’s Success & Guillermo’s Hot Start 05/26/2026

As Investors Get More Selective, Grocery Gets More Curated 05/22/2026

As Investors Get More Selective, Grocery Gets More Curated What actually gets investors to say yes in today’s CPG market? In this episode, we revisit conversations with founders, operators and investors at Taste Radio’s NYC Meetup who share candid advice on why disciplined growth, financial transparency and strong regional traction matter far more than hype – and why some of the biggest opportunities may be hiding in overlooked legacy categories. The hosts also dive into the rise of luxury and small-format grocery, including Whole Foods’ Daily Shop concept and premium retailers like Laurel Supply and Nude Miami, and how brands like Ripi and Olipop are adapting their positioning, packaging and messaging to win with today’s consumers. Show notes: 0:20: Nude & Bougie. Rip It. New For The Kids? Beefy Snacks, Pickle Beer & Soccer Chips. – The hosts discuss Whole Foods Market’s expansion of its smaller “Daily Shop” concept into urban neighborhoods, alongside emerging upscale retailers like Laurel Supply in Los Angeles and Nude Miami. The conversation also touches on how emerging brands navigate this landscape, highlighting frozen pasta company Ripi as an example of a premium brand betting heavily on elevated packaging, product quality, and strong branding from day one to win placements at Whole Foods and Target. The hosts also dive into Olipop’s newly announced refresh of its shelf-stable soda line, examining how the updated packaging and “feel-good soda” positioning appear designed to broaden the brand’s mainstream appeal and attract younger consumers. They also sample Beest’s beef-based charcuterie trail mixes, Ginny’s adaptogenic sparkling beverages, Mooksi’s overnight oat bites, Chestnut Sports Club’s low-alcohol citrus lager, Pabst Blue Ribbon’s Grillo’s Pickles collaboration beer, Garrett Popcorn’s hot honey flavor, Pop Off’s limited-edition prebiotic soda, and Lay’s World Cup-inspired chip flavors. 31:40: Interviews from Taste Radio’s NYC Meetup – Stephen Plattman of accounting and advisory firm Anchin emphasizes the importance of establishing strong financial foundations early. Lucinda Capital founder and early-stage investor Mayur Aras encourages founders to prioritize strong regional traction and operational discipline over rapid expansion and also shares insights on how to move investors from “maybe” to “yes.” He also noted growing excitement around innovation in overlooked legacy categories rather than short-lived trend-driven products. NextFoods CMO Lella Rafferty explains how recovery brand Cheribundi has shifted from a commodity juice positioning toward science-backed recovery and sleep solutions, leveraging credibility with athletes while introducing more portable formats like shots and gummies for “everyday athletes.” Wandering Bear Coffee founder Matt Bachmann reflected on the company’s evolution from boxed cold brew into a broader premium coffee platform, explaining how innovation in format and occasion has fueled growth while requiring increasingly sophisticated operational planning. Brands in this episode: Bai, Crooked Pop, Olipop, Poppi, Bloom, Mountain Dew, Beest, Rind Snacks, Parm Crisps, Ginny, Mooski, Chestnut Sports Club, Pabst Blue Ribbon, Grillo’s Pickles, Garrett’s Popcorn, Mike’s Hot Honey, Pop Off, Lay’s, GoodBelly, Cheribundi, Chobani, Habiza, Laurel’s Coffee, Wandering Bear Coffee /episode/index/show/tasteradio/id/41394940

How Ripi Landed Whole Foods & Target In Its First 15 Months 05/19/2026

CPG’s Plot Twist: Old Ingredients, New Money 05/15/2026

CPG’s Plot Twist: Old Ingredients, New Money From beef tallow fries to real sugar gummies and olive oil potato chips, the hottest brands in CPG are winning — and raising serious money — by reimagining old-school ingredients for modern consumers. The hosts unpack why investors are pouring millions into “back-to-basics” brands, including frozen fry startup Jesse & Ben’s. We also meet with Better Sour co-founders Bella Hughes and Semira Nikou to discuss the brand’s new gummy line and upcoming launch at Whole Foods. Show notes: 0:20: Sour, Sugar, Success. Bolt HQ. Taste Awareness. Where’s The Beef? Olive Fry. Smart Bevs & Bars. – The hosts preview the episode’s interview with Better Sour co-founders Bella Hughes and Semira Nikou and sample products from the brand’s new real sugar line of gummies. They also recap Taste Radio’s lively meetup in Austin, held at Nutrabolt headquarters and discuss how emerging food and beverage brands can build awareness at BevNET Live via sampling opportunities at the event. The discussion turns to frozen fry brand Jesse & Ben’s, which recently raised a $10 million Series A round by differentiating itself through avocado oil and beef tallow preparation, elevated branding, and premium positioning. The team debated whether consumers are increasingly willing to pay more for upgraded versions of everyday staples, citing the success of brands like Graza, whose expansion into olive oil potato chips was praised as another example of innovative branding transforming a familiar category. The episode wrapped with rapid-fire product tastings and commentary on emerging functional beverage and snack trends, including nootropic drinks, tingling non-alcoholic beverages, and clean-label snack bars. 32:18: Interview: Bella Hughes & Semira Nikou, Co-Founders, Better Sour – Bella and Semira discuss the launch of their new line of real sugar gummies debuting exclusively at Whole Foods Market this summer. The entrepreneurs discuss how the brand extension moves Better Sour beyond its original low-sugar offerings while maintaining its focus on bold flavor, plant-based ingredients, and “foodie”-driven candy innovation. Brands in this episode: Better Sour, Poppi, Bachan’s, Siete, New Barn Organics, Jesse & Ben’s, Ore-Ira, Alexia, Graza, Brightland, Rind, Aura Bora, Neautonic, Disco Fizz, Caddy Snacks, Sour Patch Kids /episode/index/show/tasteradio/id/41303360

Elevator Talk: Primis Imports, Sfizi, Chara Greek Froyo, Highrise Food Co. 05/13/2026

Why Did Her Brand Fail? There’s Not Just One Reason. 05/12/2026

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