Taste Radio

On the cusp of BevNET and Taste Radio networking meetups in San Diego and Austin, the hosts highlighted the value of industry connections and linking up with experienced professionals, and why showing up is half the battle. They also spoke about a new fund focused on women-led brands, a retailer focused on non-alcoholic cocktails and spirits and new products that caught the hosts’ attention.

Show notes:

0:39: Jersey Mike, Togronis For All, Confetti And BBQ – The hosts chatted about their respective summer vacations before sharing details about BevNET’s meetup at the company’s San Diego office and Taste Radio’s live podcast and networking event at Super Coffee’s office in Austin. They also noted the launch of Roya Capital, a new fund founded by the founders of Shaka Tea, a canned cocktail that’s likely to be a hit in the office, John’s visit to Spirited Away in New York City and a few brands marketing delicious drinks and food.

Brands in this episode: Super Coffee, Confetti Snacks, Truboy BBQ, Togronis, Partake Foods, Seconds, Maker Wine, B Sweet, Oathaus, ROMR, Yerbae, embodygreen, Solti, Slow & Low

Practically as soon as it got off the ground, Dream Pops was already under pressure. Founder and CEO David Greenfeld admits that launching the platform brand of plant-based, indulgent desserts and candy via a direct-to-consumer model – a strategy that almost bankrupted the company – was a mistake. However, lessons learned – and shared – have given Dream Pops a foundation to disrupt multi-billion dollar categories.

Launched in 2018, the company aims to challenge legacy confectionary brands by giving consumers better-for-you options across four product lines, including its flagship coconut milk-based popsicles and shelf-stable chocolate-coated snacks sweetened with coconut sugar. The brand is sold in over 6,500 stores, including nationally at Whole Foods as well as locations of Wegmans, H.E.B. and Harris Teeter, among others.

Dream Pops’ innovation and retail strategy is bolstered by its active social media presence, which Greenfeld says “completely changed the trajectory of the company.” Greenfeld has over 44,000 followers on LinkedIn and points to constant engagement on the platform as driving significant interest in Dream Pops among industry professionals. Meanwhile, the brand’s early embrace of TikTok has helped it attract over 181,000 fans and millions of views of its short videos.

Within this episode, Greenfeld spoke about the origins of Dream Pops, how he navigated a myriad of challenges in the frozen aisle, the duality of better-for-you and indulgent food and how he used the popsicles as a proof of concept and springboard into shelf-stable products. He also explained why every CPG company needs to also be a “content company,” the importance of investing in merchandising and why consistency is the most important aspect of Dream Pops’ social media strategy.  

Show notes:

0:42: Interview: David Greenfeld, Founder/CEO, Dream Pops – Greenfeld sat down with Taste Radio   editor Ray Latif and chatted about his experience as a finalist in NOSH Pitch Slam 3, his method and process for gaining followers and influence on Linkedin, and what motivates him to invest in early-stage companies. He also discussed the meaning and importance of the brand name, why he was bullish on the frozen aisle, how the term “plant-based” has evolved in recent years and its impact on the development of Dream Pops. Later, he spoke about the company’s roadmap for innovation and new product development, applying learnings from merchandising in the frozen set to ambient shelves and whether it’s too late for brands to now start incorporating TikTok into their social media strategies.

Brands in this episode: Dream Pops, Chubby Snacks, Mezcla, KIND Snacks, Butterfinger, Hershey’s, Ferrara, Snickers, Nestle Dibs

Emma Chamberlain is the face of Generation Z. Can the 21-year-old YouTube sensation be its Juan Valdez, too? In this episode of Taste Radio, the hosts discussed Chamberlain’s foray into the coffee business as the founder of Chamberlain Coffee, a platform brand of coffee and tea products that recently completed a $7 million funding round. 

They also spoke about the surprising news that Haus, a promising brand of low-ABV aperitifs, is shutting down and the launch of Coca-Cola Dreamworld, the latest variant in Coke’s “Creations” sub-line, which promises consumers “technicolor tastes and surrealism of the subconscious.” This episode also features the latest installment of The Maxi Minutes, in which investor Maxine Kozler Koven shares insights and expertise with early-stage founders.

Show notes:

0:48: A Golden Introduction, Brad Moseys, Mike Gets “Real” – The quartet of BevNET editorial assistant Shauna Golden, reporter Brad Avery and regular hosts Mike Schneider and Ray Latif chatted about what it means to be a “BevNETtter,” strutting vs. moseying and a social app that only Mike seems to understand. They also discussed recent articles about Chamberlain Coffee and Haus, penned by Shauna and Brad, respectively, why none of them are too excited about a “dreamy” cola and notable new products, including an addictive snack and non-alcoholic canned cocktails.

31:33: The Maxi Minutes, Part 6 – Maxine Kozler Koven, the co-founder of L.A.-based investment firm LDR Ventures, shared advice on the information that investors want to see from entrepreneurs in quarterly reports, strategies for working with outside agencies, the value of a management team with industry experience and tips on how to get current investors to join subsequent funding rounds.

Brands in this episode: Omsom, Chamberlain Coffee, Haus, Coca-Cola, Figlia, Chunk Nibbles, Nguyen Coffee Supply, Altitude Beverage Co., Willa’s  

When Jen Liao and Caleb Wang saw their dream business in peril, they froze. The reaction, it turns out, was brilliant.

Liao and Wang are the founders of XCJ, a surging brand of frozen foods inspired by Chinese street cuisine. The couple, former corporate executives, launched XCJ as a Seattle-area restaurant in 2018 and it quickly became a popular destination among local residents thanks to its authentic Chinese soup dumplings.

Yet its early momentum was threatened by the rise of Covid-19; in response,  Liao and Wang stopped serving hot takeout meals and instead began delivering bags of frozen dumplings for consumers to prepare at home. The dumplings quickly became a cult hit within the region and within a matter of months, XCJ expanded distribution nationally.

The company has since established a frozen logistics network with warehouses across the U.S. that allows it to ship millions of its critically praised dumplings direct to customers from coast-to-coast. XCJ also expanded its offerings to include lamb, beef and chicken BBQ skewers, as well as sauces and a recently introduced ice cream line inspired by Chinese flavors. 

In this interview, Liao discussed her and Wang’s decision to enter the restaurant business, despite having no prior experience, and how XCJ cultivated consumer interest in the frozen dumplings. She also spoke about why self-manufacturing was the only path forward and how they are managing multiple business divisions while continuing to grow and maintain quality standards.

Show notes:

0:42: Interview: Jen Liao, Co-Founder, XCJ – Taste Radio editor Ray Latif spoke with Liao about her brand’s shorthand name and meaning, swapped Seattle area restaurant recommendations and touched on the launch of XCJ ice cream. She also explained how the company utilized Facebook and WeChat to build consumer awareness and interest for XCJ’s frozen dumplings, unusual ways of distributing food to customers early on, the importance of educating consumers on food preparation and whether domestic production has an impact on perception and marketing. Later, she spoke about how XCJ splits responsibilities and manages disagreements among its founders and leaders, how the company is crafting a new look for the brand and how growing interest in AAPI food and culture factors into the rebrand.

Brands in this episode: XCJ, Omsom, Fly By Jing

Their primary competitors are multinational corporations with massive marketing budgets, highly experienced sales teams and distribution reach that stretches from coast to coast. So, how is it that Crafthouse Cocktails is beating the giants at every turn?

Co-founder Charles Joly, a celebrated bartender and an influential figure in the emerging international cocktail movement, developed Crafthouse in 2013 and in doing so helped pioneer what is now a booming ready-to-drink (RTD) cocktail category. The brand markets small-batch bottled cocktails made with all-natural and high quality ingredients and are designed to replicate the quality of drinks served at the world’s best bars.

In the nine years since its debut, Crafthouse has expanded distribution of its products, which include a Moscow Mule, Paloma, Pineapple Daiquiri, Rum Old Fashioned and Smoky Margarita, to 23 states. Available in 200 mL screw top cans, 750 mL swing-top bottles and a 1.75 L bag-in-box package, the cocktails are carried by Walmart, Wegmans, Total Wine and More, Binny’s Beverage and Whole Foods, among other retailers. The brand is also available at several theme parks and outdoor venues while its Gold Rush variety is available in all Amtrak dining cars across the U.S.

Amid rising consumer demand for RTD cocktails and an increasingly crowded category, Crafthouse is distinguishing itself via quality, consistency and variety. In an interview featured in this episode, Joly discussed the brand’s emphasis on differentiation, the impact of his experience and reputation in the brand’s development, how a focus on quality helped establish and cement the company’s relationships with retail buyers, and his perspective on the parallels between bartending and entrepreneurship.

Show notes:

0:45: Interview: Charles Joly, Co-Founder, Crafthouse Cocktails – Taste Radio editor Ray Latif sat down with Joly at the 2022 Tales of The Cocktail conference where they chatted about 20-plus year career as a bartender and bar consultant, why ice shouldn’t be overlooked in cocktails and his consistent attendance at Tales. He also spoke about why the creation of Crafthouse “was so simple and so complex,” the challenge in finding a co-packer that was aligned with the brand’s quality standards and how the company is navigating a flood of new RTD cocktail brands coming to market. Later, he explained how Crafthouse was prepared for an explosion of consumer demand at the outset of the pandemic, why he believes that “cream will rise to the top” in the category, how he advises retail buyers about assembling an assortment of cocktail brands and why he credits taste, first and foremost, to the company’s success in landing high-profile placements and partnerships.  

Brands in this episode: Crafthouse Cocktails, Abstract Ice, Skinnygirl, Ketel One

Mustard-based donuts, beer-infused sneakers, cheese cocktails… No, this episode isn’t about trying to gross you out. 

Rather, the hosts discuss recent marketing campaigns, collaborations and limited-edition merchandise involving legacy and small brands and how each is attempting to strike a chord with target consumers. They also highlight BevNET articles about a major beverage deal and new funding for a specialty retail chain, riff on a suds-inspired day of celebration and chat about notable new products including premium canned tea, a conglomerate’s foray into spicy sauces and sake cocktails.

This episode also features an interview with Dr. Emma Walker, the master blender for Johnnie Walker, for a ten-pack of questions about her trailblazing role and the future of the iconic Scotch whisky brand.

Show notes:

0:48: Everyone Loves Guinness (Well…), The Good, The Bad And The Weird, Do We Need A Store For That? – The show opens with a chat about Ray’s passion for a certain Irish beer brand, before the hosts reviewed Velveeta’s attempt to mix in, Aura Bora’s “secret menu,” Heineken’s odd kicks, why French’s is imploring consumers “taste the tang” at breakfast and Tito’s middle finger to the canned cocktail category. They also briefly discuss PepsiCo’s new and exclusive distribution deal with Celsius and a capital raise for non-alcoholic beverage retailer Boisson, plus highlight peanut butter-stuffed dates and “choco nuts” and a new line of premium condiments from Heinz.

32:20: Dr. Emma Walker, Master Blender, Johnnie Walker –  Dr. Walker sat down with Ray at the 2022 Tales of the Cocktail conference, for an expansive conversation about her work with Johnnie Walker, including her leadership style and stewardship of the brand, her thoughtful way of communicating with colleagues and consumers and her perspective on being a trailblazer for women in the whiskey business.

Brands in this episode: Athletic Brewing Co., Guinness, Dogfish Head, Trillium Brewing, Oat Haus, Truff, Velveeta, Fishwife, Fly By Jing, Milk Bar, Aura Bora, Heineken, French’s, Paqui, Tito’s, Reishi Tea, Italicus, Savoia, Celsius, Mike’s Hot Honey, Momofuku, Heinz, Motto, Rollin’ & Bowlin’, Joolies, Pocket Latte, Ysidro, Johnnie Walker

The revolution may not be televised, but if it’s up to Heather Terry, it will be farmed.

A veteran entrepreneur and business advisor, Terry is the founder of GoodSam Foods, a food brand focused on combating climate change through regenerative agriculture. Launched in 2020, GoodSam’s central thesis is that by empowering small farms to adopt systems that improve soil health, increase biodiversity and sequester carbon, people and the planet will benefit for generations to come.

GoodSam markets several product lines, including chocolate bars, candy coated nuts and baking mixes, all of which incorporate ingredients sourced from small farms that utilize regenerative growing methods. GoodSam products are currently available on Thrive Market, Amazon and the brand’s website, and the company is planning for brick and mortar retail distribution in the fall 2022.

As the brand scales, Terry is employing lessons learned from her first startup, organic chocolate brand NibMor. She’s using the experience, along with several years as a mentor and consultant to early-stage food entrepreneurs, to accelerate growth while minimizing the mistakes.

In an interview featured in this episode, Terry spoke about making the transition from an acting career in film and television to entrepreneurship, why acknowledging a lack of business acumen was important in NibMor’s early years, and why a brand’s “North Star '' should guide every decision. She also explained why adhering to GoodSam’s mission is paramount to its operational strategy and how the company aligns with consumers and retailers that embrace its vision.

Show notes:

0:42: Interview: Heather Terry, Founder & CEO, GoodSam Foods - Terry and Taste Radio editor Ray Latif recalled their short interview at NOSH Live Summer 2022 and why visiting New York City can be cumbersome. She also discussed the origins of NibMor and why having a co-founder and CFO were critical to the brand’s development and why it’s important for entrepreneurs to consider the potential size of their businesses. Later, she explained why she got back into the food industry as a founder, building a team of veteran executives, why GoodSam markets a variety of products despite being an early-stage company, and her perspective on a rising tide for brands focused on regenerative agriculture.

Brands in this episode: NibMor, GoodSam Foods, Taza Chocolate, Nuttzo

It’s fair to say that brothers Charlie and Andy Nelson are ambitious entrepreneurs. “Take over the world” was an actual phrase in their first business plan. And since resurrecting Nelson's Green Brier Distillery, a company founded by their great-great-great grandfather in the 1800s, they’ve envisioned a future in which the brand’s Tennessee whiskey, which was once one of the best known in America, is again among the biggest names in the spirits business.

Although their ultimate goal remains the same, the strategy has evolved. Years of planning, refining and building have come with tempered expectations in terms of the time and resources required to achieve their vision. And that’s okay, they’ll tell you. Charlie and Andy’s accomplishments this far has been  recognized by one of the largest beverage companies in the world, Constellation Brands, which first invested in Nelson's Green Brier Distillery in 2016 and acquired a majority stake in the company three years later.

In an interview recorded on location at annual spirits convention Tales of the Cocktail, the Nelson brothers spoke about their interest in bringing back to life their ancestor’s brand, why it was imperative to align with industry experts and how to bring them into the fold and why they never wanted to be the smartest people in the room when starting the company. They also explained why they turned down millions of dollars during one of their first funding rounds, the critical impact of having a brick and mortar home for Nelson's Green Brier Distillery and how they are adjusting to new roles and responsibilities since Constellation’s investment.

Show notes:

0:42: Interview: Charlie & Andy Nelson, Co-Founders, Nelson's Green Brier Distillery – Taste Radio editor Ray Latif met with the Nelson Brothers at the Ritz Carlton New Orleans where they chatted about their first meeting in New York City before Charlie shared a brief history of the brand and Andy shared the best place for honky tonk music and fried baloney sandwiches in their hometown of Nashville. They also spoke about the research and planning they undertook prior to launching Nelson's Green Brier Distillery, how thoughtful networking was critical to identifying brand partners and advisors and how their father helped address a challenging funding decision. Later, they explained how the opening of their Nashville distillery validated the company in the eyes of some potential investors and strategic partners, how they assessed Constellation’s offer to invest and eventually acquire a controlling stake in the company and why giant killers need to be patient. 

Brands in this episode: Nelson's Green Brier Distillery, Angel’s Envy, Jack Daniel’s

In this episode, BevNET reporter Brad Avery joined Taste Radio’s regular hosts and discussed his recent article about an innovative “scent-flavored hydration system” that is making inroads in the U.S.  They also spoke about 7-Eleven’s embrace of upstart brands and shared personal takes on several new products, including grain-free donuts and spicy (if not NOSH-y) potato chips. Also in this podcast: a brief recap of annual cocktail convention Tales of The Cocktail and the latest edition of The Maxi Minutes.

Show notes:

0:48: We’re All About The Hot, Hot, Hot. Tasty Treats Also Please Us. Brad Has Accepted The Challenge. – The hosts chatted about New Orleans, the site of the 2022 Tales of The Cocktail event, beignet-flavored beverages and PepsiCo’s recent investment in a brand of refillable water bottles and scented “flavor” pods. They also discussed the ascendance of grain-free snack and bakery brand Soozy’s, the market launch of a traditional salsa and new beverage brand with a proprietary sweetener blend. Oh, and Brad committed to setting his mouth on fire.

26:45: An On The Ground Report From Tales – Ray discussed takeaways from Tales of The Cocktail, which was held from July 24-29 in New Orleans. Notably, the convention highlighted the restaurant and spirit industry’s continued focus on premium brands and ingredients, low and no ABV cocktails and ethnic spirits easing their way onto bar backs and liquor store shelves.

30:40: The Maxi Minutes, Part 5 – LDR Ventures co-founder Maxine Kozler Koven discussed effective ways for brands to achieve a high rate of sell through, tips on aligning with merchandising and demo agencies, and the value of having experienced industry professionals on your team (especially when courting investors).

Brands in this episode: PulpoLoco Sangria, Ohza, Agua Bonita, Freestyle Snacks, Honey Bunchies, Chunk Nibbles, Tosi, Soozy’s, Tia Lupita, Oat Haus, Pringles, The Good Crisp, Paqui, Simple Mills, Inura, Faubourg Brewing Company, Italicus, iichiko, Campari, Wild Turkey, Crafthouse Cocktails, Batch & Bottle, Hendrick’s Gin, Glenfiddich, Perrier, Nelson’s Greenbrier Distillery, Johnnie Walker