Episodes

What can the past inform us about the future? As we enter a new year, this special edition of the podcast revisits three headlines from 2024 that generated inspired discussion among Taste Radio’s hosts and may hint at things to come for the food and beverage industry.

In this special edition of the podcast, we feature highlights from interviews with seven innovators, leaders and disruptors who joined us on the show during the second half of 2024.

We’re not prognosticators. But we are a hopeful bunch. With a new year on the horizon, the hosts have five (actually, six) wishes for the food and beverage industry in 2025. Swift progress is unexpected, but these are reasonably achievable goals.

For a brand with a diminutive name, Small Town Cultures has big ambitions. Founder and CEO Cori Deans, talks about how she built a mission-driven fermented food company that is differentiated from legacy and upstart players and how it is attempting to expand the appeal and accessibility of probiotic-rich products via distribution in conventional grocery chains.

Did anyone see this coming? Last week, BevNET learned that the Coca-Cola Co. and PepsiCo plan to launch prebiotic, low-calorie sodas in 2025. How will their respective forays impact the fast-growing category and what does it say about potential acquisitions of leading brands Olipop and Poppi? The hosts weigh in.

Being “basic” has long been a theme of Trey Kennedy’s popular standup routine and sketch comedy. He recently introduced the perfect pairing for his humor, Basic Cellars. In this episode, Trey talks about how the upstart wine brand presents itself as both an accessible and premium option and how he attempts to authentically incorporate the brand into his social media content.

The grind is real. And fun as heck. Exhausted, but buoyant, the hosts recap NOSH and BevNET’s just-concluded winter events and specifically highlight the three pitch slam competitions and how each respective winner successfully communicated the traction and potential for their brands.

Monica Berg, the co-founder of world-renowned bar Tayēr & Elementary and modern liqueur brand MUYU, talks about how her background in bartending and hospitality shaped the creation and vision for both companies. She also shares her perspective on flavor trends and the drivers of new concepts and how she assesses innovation as it relates to new spirits and cocktail ingredients.

When in Los Angeles, you know the hosts are making an Erewhon run. As they sift through bags of new, innovative and unusual beverages and snacks purchased at the high-end retailer, the hosts discuss Erewhon’s reputation as a launching pad for emerging brands. We also sit down with Nicola Hart and Leon Pullin of Agua De Madre, a London-based brand of water kefir and other functional beverages.

Justin Rosenberg, the founder & CEO of Honeygrow, the innovative and rapidly growing fast-casual restaurant chain, discusses the company’s sourcing strategy and its focus on serving “great” ingredients and “amazing customer experiences,” how he evaluates service and quality at individual locations, and why day-to-day management of the business – not an exit strategy – is always top of mind.