Episodes

Alison Cayne, the founder and CEO of Haven’s Kitchen, an innovative and fast-growing brand of refrigerated sauces, spoke about why emphasizing use case and occasion is critical for fueling consumer adoption and repurchase and how effective merchandising of the products has enabled it to become “the ultimate basket builder.” She also explained how to use anecdotal data effectively when pitching to retail buyers and how she found a co-packer that would invest in the brand's future.

This special edition of Taste Radio highlights actionable insights and advice from interviews with six founders, creators and leaders who joined us on the show during the first half of 2022. Our guests include Todd Carmichael, Co-Founder, La Colombe & Loftiwater; Zoe Feldman, GM of Consumer, Momofuku; Adam Bremen, Founder, Keto Krisp; Annie Ryu, Founder/CEO, Jack & Annie’s; Sandro Roco, Founder & CEO, Sanzo; and Kat Cole, President & COO, Athletic Greens.

Taste Radio’s hosts riffed on Bang founder/CEO Jack Owoc’s unforgettable on-stage appearance at BevNET Live Summer 2022, M&A headlines in beer and food, why it’s important to stay connected to our newsrooms and notable new products, including a fizzy drink inspired by Korean cuisine. We also feature our latest edition of The Maxi Minutes in which we discuss what investors don’t want to hear in a pitch.

Ibraheem Basir, the founder and CEO of A Dozen Cousins, a brand of ready-to-eat meals and sides inspired by traditional Black and Latino recipes, spoke about how the brand’s initial focus has evolved, why keeping “a foot in the familiar” is a key tenet of its innovation strategy, the reason the company isn’t vocal about funding and how opportunities have improved while challenges remain for BIPOC food entrepreneurs.

Yanni Hufnagel, the founder and CEO of Lemon Perfect, spoke about his ambitious vision for the fast-growing enhanced water brand, the parallels between coaching college basketball and running a beverage company, why nailing “the big decisions” has been critical to the brand’s development, how his perspective on gross margin has evolved and why Lemon Perfect has invested heavily in field sales.

Taste Radio’s hosts reflected on the return of BevNET and NOSH’s summer events to New York City, the accessibility of admired brand leaders and top retail executives at NOSH Live, the camaraderie among entrepreneurs meeting each other for the first time in person at BevNET Live and why taste and story inspired the strongest reactions for judges in the events’ brand competitions.

Jen Batchelor, the co-founder and CEO of Kin Euphorics, a pioneering brand of non-alcoholic social tonics, joined the podcast for an expansive conversation about the inspiration for and development of Kin, how Soylent provided a rough template for the company’s business strategy and D2C success and how she applied learnings from success at upscale retailer Erewhon to other chains.

This week, country music superstar Brad Paisley joined the podcast to discuss his foray into the spirits business as the founder of American Highway Reserve, a uniquely crafted, super-premium bourbon. Paisley explained why product positioning was determined as the brand was developed, communicating the production story to consumers, why his name isn’t on the label and his ultimate vision for the bourbon.

Taste Radio’s hosts discussed Coca-Cola’s decision to discontinue Honest Tea, the brand’s legacy and impact on better-for-you beverage and food companies and what the move might mean for emerging upstarts. They also highlighted recently announced speakers, including top executives from Whole Foods and Kroger, that will be joining the stages at BevNET Live and NOSH Live this summer and chatted about several innovative products that crossed their desks over the past month.

Lars Williams and Mark Emil Hermansen, the co-founders of experimental distillery and food company Empirical spoke about how they identify and sustainably source high quality – and often unusual – ingredients and turn them into delicious experiences. They also discussed flavor innovation as a means of stimulating memories and why transparency is the priority in marketing.