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?

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

The New Premium Mindset. Why Quality Matters More Than Ever. 05/08/2026

The New Premium Mindset. Why Quality Matters More Than Ever. As consumers increasingly prioritize quality, functionality and authenticity, brands across food, beverage and wine are redefining what premium means. The hosts explore this evolving dynamic and spotlight innovative brands shaping the future of refreshment and snacking. The episode also features an interview with Jordi Viñals, the managing director of acclaimed Spanish winery Marqués de Vargas. Show notes: 0:20: We’re 30. Eat Your Energy. Pop Up. Chewish Treats & Key Lime ‘Jous.’ Nuttiness Reigns. – The hosts celebrate BevNET’s 30th anniversary, reflecting on its evolution from a niche beverage publication into a leading platform for CPG professionals. They also highlight Taste Radio’s Elevator Talk series and preview upcoming Taste Radio meetups and . The conversation then turns to trends in functional snacks and beverages, including alternative energy formats like caffeine gummies, snack bites, and functional candy alongside growing interest in hydration, recovery, and relaxation products. They also sample products from several new and emerging brands, including POPWTR, Jous, Wandel and Dirty Virgo, before closing with lighthearted banter about peanut butter tequila brand Chica Chida and its oversized “nut sack.” 29:00: Interview: Jordi Viñals, Managing Director, Marqués de Vargas – On location at the 2026 Nassau Paradise Island Wine and Food Festival, Jordi discussed how Marqués de Vargas is navigating a changing global wine market while staying committed to its premium positioning. He explains why the family-owned winery is focused on quality over scale, how shifting consumer preferences are creating opportunities for boutique producers and why rising interest in Spanish food and culture could help expand the presence of Spanish wines in the U.S. Brands in this episode: Essentia, Trip, Lucky Energy, Culture Pop, Siggi’s, Oku, Gate Drop, Rally, POPWTR, Lemon Perfect, Jous, Wandel, Purposefuel, Dirty Virgo, Chica Chida, Marqués de Vargas /episode/index/show/tasteradio/id/41217200

From Oatly To Lasso. How A Veteran CEO Is Building Real Differentiation in CPG. 05/05/2026

From Oatly To Lasso. How A Veteran CEO Is Building Real Differentiation in CPG. Innovation is everywhere, but the majority of what consumers see is incremental change. What does it mean to do something meaningfully different? Lasso is attempting to answer that question. In this episode, CEO Mike Messersmith, the former Oatly executive who helped turn oat milk into a cultural phenomenon, shares how his company is rethinking food from the ground up with breakthrough technology that delivers high-protein, clean-label snacks without compromise. From its origins as a plant-based meat startup to launching creative new brands like Cronch Club and Froobies, Lasso is using its proprietary process to challenge the limits of taste, texture, and nutrition – while aiming to power the next wave of innovation across the entire food industry. Show notes: 0:20: Mike Messersmith, CEO, Lasso – Mike discusses the launch of Oatly in the U.S. and how the company’s strategy of creating a no-compromise product experience – particularly within the specialty coffee landscape – as key to driving widespread adoption and category growth. He talks about how he’s applying similar principles to Lasso and how the former plant-based meat company pivoted as market dynamics shifted, expanding its technology into broader applications that enable high-protein, high-fiber, clean-label foods without relying on traditional processing methods or additives. Mike explains that the company's consumer brands serve as proof-of-concept products that demonstrate the technology’s potential across categories such as snacks and fruit chews, while also helping refine product-market fit through direct-to-consumer channels. He emphasizes that Lasso sits at the intersection of food and technology, aiming to solve consumer demand for better nutrition, taste, and transparency by innovating at the manufacturing level rather than just formulation. Mike reveals that the company’s long-term vision is to partner with established food manufacturers, licensing its technology to enable a new generation of products, while leveraging its own brands to showcase what’s possible and build credibility with both consumers and investors. Brands in this episode: Lasso, Chobani, Oatly, Cronch Club, Froobies /episode/index/show/tasteradio/id/41150070

Fave, Phony & Fading. Brands, Deals & Trends Defining CPG. 05/01/2026

Elevator Talk: Farmwell, umma juice, Last Rep, Madpop, Afropop 04/29/2026

Discipline, Not Dollars. How Paul Hobbs Builds Global, Enduring Brands. 04/28/2026

The Grüns Boom, Peak Protein & Water’s Shifting Health Halo 04/24/2026

The Grüns Boom, Peak Protein & Water’s Shifting Health Halo Grüns landed a $1.2 billion acquisition less than three years after launch. Added protein still dominates shelf space – but how much runway does the trend really have left? Meanwhile, bottled water is facing growing scrutiny as its long-standing “health halo” begins to crack. We unpack the headlines and trends shaping innovation across food and beverage – and what they reveal about where CPG is headed next. Show notes: 0:20: Brad Is Back. Big Green Deal. Do We Need Protein In This? On To Austin. The Plastic Problem. – BevNET and Nosh senior reporter Brad Avery joins the show as the hosts unpack Unilever’s acquisition of fast-growing functional gummy brand Grüns, and why strong repeat purchase and DTC momentum can drive outsized valuations even without broad retail distribution. From there, the conversation turns to the still-surging “protein in everything” wave, with a look at new protein-forward launches spanning chips, pasta, soda, and coffee, and a candid debate over which formats feel intuitive versus engineered. The hosts also dig into how brands are factoring in the rise of GLP-1 drugs when shaping innovation pipelines. Ray thanks attendees of Taste Radio NYC Meetup, highlights the upcoming Austin meetup, and previews BevNET Live NYC 2026. Brad shares insights from his recent reporting on the bottled water category, where concerns around microplastics and packaging are beginning to chip away at its long-standing health halo – though behavior change remains early. The episode wraps with a tasting of sour innovations, from date-based candy alternatives to low-sugar gummies. Brands in this episode: Grüns, Goli, Athletic Greens, Liquid I.V., Koia, Khloud, Purely Elizabeth, Kaizen, Protein Pints, Pop Tarts, Laird Superfoods, Crisp Power, Poppi, Olipop, Culture Pop, C4, Bloom, Ballpark, Essentia, Path Water, Open Water, Icelandic Glacial, DADDL, Behave, Warheads /episode/index/show/tasteradio/id/41003800

The Playbook That Turned Nutrabolt Into A Billion-Dollar Disruptor 04/21/2026

The Playbook That Turned Nutrabolt Into A Billion-Dollar Disruptor What does it take to turn a scrappy supplement startup into a billion-dollar beverage powerhouse competing with industry giants? In this episode, Nutrabolt founder & CEO Doss Cunningham breaks down the inflection points that turned C4 into a cultural contender. From capital discipline to distribution-first thinking, Doss shares hard-earned tactical advice, including why he advises founders not to overspend on marketing before your product is widely available, the importance of focusing on high-margin categories to fund growth, investing early in product innovation, and prioritizing talent that believes in the long-term equity of a brand. Show notes: 0:20: Doss Cunningham, CEO, Nutrabolt – Doss Cunningham reflects on the company’s evolution since 2019, when it was still an early stage entrant in the energy drink market with C4. He explains how the business has grown into a major player in performance beverages, powered by a disciplined financial strategy, a focus on high-margin products, strategic distribution partnerships, continuous innovation, strong talent recruitment, and a culture of constant improvement. Cunningham also discusses Nutrabolt’s breakthrough into mainstream relevance, emphasizing capital efficiency and a philosophy of raising funds only when necessary. He points to shifting consumer behavior – particularly among Gen Z, who prioritize health-oriented products, authenticity, and discovery through platforms like TikTok – where Nutrabolt has built a performance-based creator network. The conversation also covers Nutrabolt’s investment in Bloom, which he viewed as a complementary brand capable of reaching new demographics and scaling into a meaningful beverage platform. Finally, he outlines a long-term vision of building Nutrabolt into the “Procter & Gamble of health and wellness,” driven by both internal innovation and strategic acquisitions. Brands in this episode: C4, Red Bull, Monster, Bloom /episode/index/show/tasteradio/id/40955910

How CPG Shelves Are Becoming A Sensory Battlefield 04/17/2026

How CPG Shelves Are Becoming A Sensory Battlefield Packaging and color have always influenced buying decisions, but in today’s CPG landscape they’re becoming two of the most powerful levers – capable of shaping perceived flavor and even determining whether a product makes it into the cart. In this episode, the hosts explore how Kind Snacks’ shift to paper wrappers surfaced unexpected changes in taste perception, while the explosive rise of ube and other visually striking ingredients underscores how “camera-ready” products are driving real demand. It’s a deep dive into how sensory cues and social media aesthetics are reshaping what wins on the shelf. Show notes: 0:20: TX Time. Rising In S.D. Tune In Today (And Tomorrow). Paper & Purple. Liv Real, With A Flip Phone. - The hosts preview upcoming meetups in New York City and Austin, alongside BevNET Live NYC 2026 and Naturally San Diego’s Naturally Rising pitch competition. They thank a pair of “angels” for stopping by the office and tease an upcoming interview with Supernatural Ventures’ Chris Robb on the Nombase Podcast. Ray highlights a Taste Radio episode chronicling the growth story of Toom garlic dip, before the conversation shifts to Mars’ work scaling sustainable packaging for Kind bars and its potential influence on taste perception and consumer behavior. They also examine how vibrant colors – such as ube’s striking purple – fuel social media buzz and inspire product innovation. The episode closes with product tastings spanning ube-coated macadamia nuts, nostalgic-style juice drinks, and a better-for-you energy beverage, followed by a creative marketing campaign featuring a redesigned flip phone aimed at encouraging real-world engagement over screen time. Brands in this episode: Kind Snacks, Mars, Toom, Nutrabolt, C4, Bloom, Svedka, Fila Manila, Sweety Mochi, Hawaiian Host, Umma Juice, Mauna Loa, Liv Real, Riot Energy, Hippie Energy /episode/index/show/tasteradio/id/40909430

Elevator Talk: Sleet Pops, Dime, Joy Supply, Sidepiece 04/15/2026

Building An Under The Radar Superstar. How Toom Is Taking Over. 04/14/2026

Flops Or Future Hits? Rethinking Failed CPG Products. 04/10/2026

Flops Or Future Hits? Rethinking Failed CPG Products. Were they flops – or just ahead of their time? In this episode, the hosts dig into one of the food and beverage industry’s most intriguing debates: whether discontinued products failed because they were poorly conceived, or because the market simply wasn’t ready. From drinkable soups and early functional shots to better-for-you snacks and non-alcoholic cocktail concepts, they revisit ideas that may have been too forward-thinking for their moment. The conversation expands into how today’s shifting trends, like functional ingredients and alcohol-free innovation, could give these once-shelved products a second chance at success, where timing, not taste, may have been the real barrier. Show notes: 0:20: A Week Away. Real Chocolate Debate. Never Had A Shot/Ahead Of Its Time. Chips & I.V. – Ray gives a . Melissa highlights The Hershey Company’s plan to return all Reese's and Hershey’s products to classic milk and dark chocolate recipes by 2027, sparking a discussion about whether a shift back to “real” ingredients could reshape consumer expectations and premium chocolate demand. The hosts then explore discontinued products, debating whether they failed due to poor execution or were simply ahead of their time, including drinkable soup, better-for-you fruit snacks, non-alcoholic cocktails, and functional shots. They wrap with notable new products, including refreshed pita chip branding, a non-alcoholic “brew,” and a quirky collaboration between Grillo's Pickles and Liquid I.V. Brands in this episode: Hershey, Reese’s, Culture Pop, Feastables, Nantucket Nectars, Terranean, Just Ice Tea, Honest Tea, Poland Spring, Liquid IV, Grillo’s, Fly By Jing, Fishwife, Justin's, Butterfinger, Tony's Chocolonely, Eat the Change, Welch's, Proposition Cocktail Company, Taki Mai, Spacho, Ahhmigo, Karma, Activate, Mello, Coca-Cola, GoodBelly, Cheribundi, Rhinestone, Poland Spring, Daily Crunch, Fly by Jing, Fishwife, Evergreen, V8, Superfoodio /episode/index/show/tasteradio/id/40796695

Khloud Has Khloé, But Community Builds The Brand 04/07/2026

M&A Isn’t Slowing. It’s Getting More Focused. 04/03/2026

From $7K To 10,000 Stores. The Protein Pints Playbook. 03/31/2026

From $7K To 10,000 Stores. The Protein Pints Playbook. How did two 20-something founders turn a $7,000 investment into one of the fastest-growing brands in CPG, now selling one unit every three seconds? It started with a deceptively simple idea, relentless sampling, meticulous planning and a confident bet that protein ice cream could outshine the biggest names in the game. I met up with Protein Pints co-founders Paul Reiss and Michael Meadows at Expo West 2026 to discuss the origins and development of their high-protein ice cream brand They share why leading with “protein” was key to standing out, how years of sampling and iteration shaped the product, and how they scaled from just 14 stores to over 10,000 in just under one year. Fueled by strong branding, great taste, and relentless execution, their rapid rise highlights the power of product-market fit and founder conviction. Show notes: 0:20: Interview: Michael Meadows & Paul Reiss, Co-Founders, Protein Pints – Paul and Michael reflect on their longtime friendship and how their college experiences ultimately led them to start a company together. They explain that including “protein” in the brand name was a deliberate choice, meant to clearly signal the product’s core benefit in a crowded frozen aisle. They also detail the more than two years they spent preparing for launch, rigorously testing recipes, packaging, and branding through extensive sampling and feedback. To fund the business, they reinvested earnings from a small service venture and supplemented that capital with prize money from pitch competitions. They credit strong sales, clear positioning, and a relentless focus on taste as the primary driver of repeat purchases. They acknowledge concerns about scaling too quickly, but lean on conviction in their product and timing, bolstered by a growing team and a network of mentors. Brands in this episode: Protein Pints, Taste Radio, SkinnyPop, Muscle Milk, Ben & Jerry’s, Häagen-Dazs, Van Leeuwen, Super Coffee, Sauz /episode/index/show/tasteradio/id/40668095

Your 'Crazy' Idea Could Be Worth $1 Billion. Proda Is Up Next. 03/27/2026

Your 'Crazy' Idea Could Be Worth $1 Billion. Proda Is Up Next. Billion-dollar deals, breakout brands, and “crazy ideas” that actually worked. The hosts dive into a wave of recent CPG acquisitions and what they signal for founders. Plus, a look at brands going global, a buzzworthy Negroni-inspired sparkling water, and a conversation with industry veteran Jeff Church and “Peaky Blinders” actor Matthew Postlethwaite on their upstart protein soda brand, Proda. Show notes: 0:20: Registration Reminder. Linked Deals. Pond Crossing. Lapping It Up. Mex-BBQ. – The hosts kick off with reminders about and before diving into recent acquisitions involving Huel, Monaco RTD cocktails, and Dirty Shirley. They note that these deals underscore the importance of long-term persistence, strong execution, and adapting to shifting consumer trends, emphasizing that most brands take years to reach such milestones. The conversation also touches on the challenges of expanding between the U.S. and U.K., highlighting how cultural differences and varying levels of consumer familiarity can influence success. Later, Ray shares sips of Lapo’s latest opus, Melissa spotlights an innovative tea, and John features a flavorful nut butter and Mexican BBQ sauces, the latter sparking a broader discussion about the rise of similar products. 30:29: Interview: Jeff Church & Matthew Postlethwaite, Co-Founders, Proda – On location at Expo West 2026, Jeff and Matthew talk about how Proda was designed to deliver nutrition in a lighter, refreshing format. They discuss the inspiration behind the brand, their focus on taste and positioning, and how they’re approaching a competitive beverage landscape with an exclusive Sprouts launch. Brands in this episode: Proda, Huel, Monaco Cocktails, Dirty Shirley, Soylent, Sunnie, RXBAR, Vitaminwater, Goodles, Pop Chips, Liquid Death, Living Things, XOXO, Peeps, Crush, Slice, Suja, Lapo’s, Sanzo, Mabi Tea, Bachan’s, Ground Up, Paco Jones, Arriba, Tia Lupita, Tierra Negra, Oh My Dessert Butters, Olipop, Poppi, Rowdy Energy /episode/index/show/tasteradio/id/40637000

Elevator Talk: Tart, Soulkist Elixirs, Black Beverly Hills, boop, Area 51 Energy 03/25/2026

The Evergreen Strategy Generating Millions… And Better Products 03/24/2026

The Evergreen Strategy Generating Millions… And Better Products Evergreen founder and CEO Emily Groden arrived at Expo West 2026 leading one of the fastest-growing brands in frozen breakfast. But just a few years earlier, she was hand-making waffles in a shared kitchen and pitching corner stores with a toaster tucked into a duffel bag. In this episode, Emily explains how she turned a personal frustration into a breakout brand built on clean-label frozen waffles and pancakes made with real, whole-food ingredients. She shares why she refused to compromise on quality, even when it made manufacturing more difficult, and how Evergreen is leveraging protein innovation, strong retail data and a sharper family-focused brand identity to scale across channels. It’s a candid look at what it takes to build a modern CPG company – from zero experience to category leadership – while staying anchored to the mission of getting better food into more kids’ hands. Show notes: 0:20: Emily Groden, Founder & CEO, Evergreen – Emily discusses the launch of Evergreen’s new pancakes and a clean-label protein line made with Greek yogurt and egg whites. She reflects on the brand’s origins and how she built the company from scratch with no CPG background, self-funding the business and landing early retail accounts through scrappy, hands-on efforts. She explains how a recent rebrand helped better communicate Evergreen’s core audience of families, shifting from a health-first perception to a more joyful, accessible identity. The conversation also covers Evergreen’s broader mission to improve kids’ nutrition at scale, its focus on affordability and mass distribution, and how strong retail data has fueled expansion by proving the brand brings new, high-value shoppers into the category. Emily also touches on fundraising, founder discipline, and why staying anchored to a clear personal “north star” has been critical to building the brand without compromising its values. Brands in this episode: Evergreen /episode/index/show/tasteradio/id/40598735

David Got Sued. Is This What Success Looks Like? 03/20/2026

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