Episodes

This week on Taste Radio, we share the inspirational story of Adam Bremen, the founder of fast-growing snack bar brand Keto Krisp, who spoke about how perseverance and a can-do attitude has yielded personal and professional success throughout his life. Also, investor Maxine Kozler Koven joins the episode for the first installment of a new regular series in which she provides her insights and analysis of the food and beverage industry.

On the heels of the Coca-Cola Co.’s latest foray into alcoholic beverages, the Taste Radio team discussed the potential for Simply Spiked and assessed the mission and mechanics of a new industry group focused on promoting low-sugar, better-for-you CPG brands. They also reviewed major investment deals in the meat stick and hard kombucha categories and riffed on new and notable products, including a line of non-alcoholic aperitifs launched by musician Katy Perry.

This week we’re joined by Ross Iverson, co-founder and chief investment officer of Manna Tree Partners, a food-focused private equity firm whose portfolio includes stakes in Health-Ade, Gotham Greens and Urban Remedy. Iverson discussed the firm’s vision to improve human health by investing in better-for-you brands, why diligence plays a bigger role than innovation when evaluating companies and how Manna Tree assesses early-stage brands.

Goat Rodeo Capital managing partner Carlton Fowler reflected upon the data and business criteria that influenced the firm’s initial investments and offered his evaluation of non-portfolio DTC brands and their potential for omnichannel success. He also weighed in on the continued blurring of lines within the non-alcoholic beverage and beverage alcohol industries and explained why Goat Rodeo’s second fund will not include investments in cannabis beverages.

Taste Radio’s hosts reflected upon last week’s highly publicized deal between the Coca-Cola Co. and Constellation Brands, the growing pool of hop-centric drinks and news of Liquid Death’s colossal funding round. They also discussed a “flamin’ hot” line extension for a not-so-NOSHy snack brand, why “Cannuary” is trending among some folks in the office and highlighted several new beverages and bites.

Jack & Annie’s founder/CEO Annie Ryu spoke about her initial vision to support farming communities in India by incentivizing production of jackfruit, how she began building the company while still an undergraduate student at Harvard, how Jack & Annie’s is positioned within a competitive set for plant-based meat and what she’s learned about entrepreneurship and the value of persistence.

Todd Carmichael, who co-founded pioneering third-wave coffee company La Colombe, is once again breaking new ground with the launch of innovative “shimmering water” brand Loftiwater. In this episode, Carmichael spoke about how the pandemic influenced his decision to step away from La Colombe and inspired a fresh start, his ambitious vision for Loftiwater and why the brand’s early start included a chartered plane to Venezuela.

In Taste Radio’s final episode of 2021, the hosts spoke about why entrepreneurs launching new and innovative concepts need to consider the addressable market for their brands and products going into 2022. They also discussed the news that a high-profile kombucha company has leapt into the growing pool of probiotic sodas, a fast-growing snack brand’s recent raise and a number of notable products that crossed their respective desks over the past week.

This special edition of the podcast features highlights from interviews with six founders, creators and innovators who joined us on the show during the second half of 2021. Our guests include award-winning television host, chef and writer Andew Zimmern; Vanessa Pham, the co-founder and CEO of Omsom; Erewhon chief growth officer Kabir Jain; Catherine Dockery the founder of Vice Ventures; Foxtrot Market co-founder and CEO Mike LaVitola; and Danielle LiVolsi, the founder and CEO of Nuttzo.

Hector Saldivar, the founder and CEO of Tia Lupita, explained why the brand is focused on updating and innovating upon authentic Mexican food, how he’s educating consumers about esoteric ingredients, the retail strategy for three distinct product lines and what he’s learned as an immigrant entrepreneur.