Taste Radio

Archer's journey to $300 million in annual sales has been driven by an unwavering focus on operational excellence. In this episode, founder and CEO Eugene Kang shares how disciplined execution, vertical integration, and precisely timed innovation transformed Archer from an upstart jerky brand into one of the fastest-growing meat snack companies in the U.S. Eugene unpacks Archer's recent rebrand, how the company positioned itself ahead of the explosive growth of meat sticks, and the importance of building durable partnerships with retailers like Whole Foods. He also explains why patience and long-term thinking remain critical traits for CPG founders navigating scale. Show notes: 0:25: Eugene Kang, Founder & CEO, Archer – At Nosh Live L.A. 2025, Eugene discusses the rebrand from Country Archer to "Archer," revisits the company's early breakthrough – a partnership with Huy Fong Sriracha – and its expansion into meat sticks in 2018. He talks about Archer's rapid scale and how disciplined execution and new household adoption is helping the brand outpace the overall category. Eugene explains how two owned manufacturing facilities enable cost control, quality, and pricing flexibility, and highlights operational excellence as a core strength. He also talks about how a renewed push to build brand equity through national marketing like the "Stick to Real" campaign has supported brand growth. He underscores the importance of patience, discipline, and long-term thinking in CPG, balancing data with intuition in innovation, and delivering clear value to consumers amid inflation. Brands in this episode: Archer, Slim Jim, Huy Fong

The hosts recap a whirlwind week of back-to-back events in L.A., celebrating standout competitions, emerging brands, and generous mentorship from seasoned founders at Nosh Live and BevNET Live. From Projo's big win in the New Beverage Showdown to celebrity cameos by Ryan Phillippe and Khloé Kardashian, the energy never let up.  Show notes: 0:25: A Fickle Judge. Generous Sharks. Competition BTS. Mochi Magic. A "Dirty" Brand. – The hosts reflect on the high level of professionalism from their teams, enthusiastic attendee feedback, and the inspiring presence of seasoned founders who generously mentored early-stage entrepreneurs. They highlight BevNET's New Beverage Showdown and its winner protein coffee brand Projo, and the Nosh Pitch Slam, won by BFY gummy brand Rotten Candy. The team also celebrates memorable founder presentations, global flavors, and emerging brands across food and beverage. Ray recalls celebrity moments that added extra buzz, from Ryan Phillippe's surprise appearance as a beverage enthusiast to Khloé Kardashian sampling products backstage. He also praises an upstart hangover-recovery brand and a Portland-based RTD cocktail company, and a new line of cinnamon drinks. Brands in this episode: Dirty Saint, mōcean, Stursi, Projo*, NO CAP!, TIZZ, Rhinestone, Oh So Easy!, Djablo Sauce, Keya's Snacks, Xinca Foods, Shooka Sauce, Rotten, Poppi, Khloud, Sweety, Fly By Jing, Nixie, Late July, Fishwife, Pretty Tasty, Biolyte, Straightaway Cocktails

Hiyo's founders turned a personal wake-up call into one of the fastest-growing adult non-alcoholic beverage brands in the country. Built on sharp strategy, standout design, and disciplined execution, Hiyo is now scaling nationally — including a newly inked Live Nation partnership placing the brand in major venues across the U.S.  In this episode, we sit down with Hiyo's three co-founders, Evan Quinn, Cygne Cooper and George Youmans, who discuss how this SoCal-born "social tonic" is redefining moderation, unlocking category whitespace, and proving that thoughtful focus can outpace flashy niche plays. Show notes: 0:25: Evan Quinn, Cygne Cooper & George Youmans, Co-Founders, Hiyo – Evan and George reflect on how simultaneous family crises related to alcohol prompted them to cut back on drinking and inspired them to create Hiyo. Cygne discusses how she crafted the SoCal-inspired brand identity and sunset-themed packaging. George notes that Hiyo was initially a DTC brand and grew carefully into retail once operations were strong and consumer demand was clear. Cygne talks about how Hiyo's booth at Expo West 2024 created an energetic, immersive experience before the founders explain how merchandising strategy varies by retailer, with Hiyo fitting either near alcohol or within functional beverage sets. George talks about Hiyo's national partnership with Live Nation, requiring tight coordination across design, production, logistics, and on-premise education. Brands in this episode: Hiyo, Liquid Death

Nosh Live is buzzing — but did Mike snag that selfie with Khloé? On location in Marina Del Rey, the hosts sip on Erewhon's spicy bone-broth hot chocolate, unpack two landmark lawsuits, and dream of their next visit to 7-Eleven (yes, really). They also serve up hot takes on everything from tempeh chips and plant-based cookie dough to "cultured" drinks and cheese crisps. Show notes: 0:25: Runway Ruckus. Excited About Events. Bones & Chocolate. S.F. & Costco File Suit. Eggs, Tempeh & Dough. – Travel mishaps hit Mike once again, but everyone's amped for the L.A. events. Ray sips on Spindrift's yuzu mandarin sparkling water before John shares cups of Erewhon's bone-broth hot chocolate and Jacqui munches on one of Unite's globally inspired protein bars. The conversation shifts to industry news, including San Francisco's lawsuit against makers of ultra-processed foods, Costco's legal effort to recoup tariffs, and Hershey's limited-edition Dubai chocolate bar. Ray heralds the U.S. arrival of 7-Eleven's viral egg salad sandwiches and John shares samples of Mamame's tempeh chips, Doughy's plant-based cookie dough, kombucha from Costa Rica, and cheese crisps.  Brands in this episode: Khloud, Fly By Jing, Spindrift, Fond Regenerative, UNiTE, Mr. Goodbar, Kewpie, Mamame, Doughy, Kombucha Culture, Sonoma Creamery

Bringing a hit international food brand to the U.S. sounds glamorous, but behind every success story is a maze of challenges most consumers never see. In this special crossover episode of Taste Radio and the Nombase Podcast, Lucía Conejo-Mir of Ines Rosales and Jennifer Donnellan of Lakrids by Bülow reveal the real work behind breaking into the American market.  From reinventing packaging and pricing to navigating cultural habits, supply-chain surprises, and the art of getting consumers to try something new, their stories are rich with hard-won insights and candid surprises. Show notes: 0:25: Lucía Conejo-Mir, Ines Rosales & Jennifer Donnellan, Lakrids by Bülow – Lucía highlights the origins of Ines Rosales – founded in Spain in 1910 – and how the brand adjusted its approach to marketing, packaging and merchandising for the U.S. market. Jennifer outlines a similar but more modern journey for Lakrids by Bülow, founded in 2007 to elevate Scandinavian licorice. Despite Germany being the company's primary market, unexpected U.S. DTC growth revealed strong demand, but the brand needed to rethink its labels and flavor cues for American consumers. Both Lucia and Jennifer discuss major operational hurdles for selling in the U.S., including strict packaging rules, and a fragmented U.S. market that requires regional strategies and a thoughtful pricing architecture. They concur that patience, persistence, and relationships matter as does adapting without losing authenticity, and treating the U.S. as a complex but rewarding long-term opportunity. Brands in this episode: Ines Rosales, Lakrids by Bülow

Prebiotic cola, plant-based (and AI-inspired?) pulled chicken and protein-packed marshmallows. The hosts crack open Pepsi's new prebiotic cola and discuss whether a stevia-sweetened "functional" soda can win over classic cola fans. They also dig into Just Meat's big win at Walmart and what it says about the future of meat analogs, and why protein marshmallows might actually work in your next s'more. Show notes: 0:25: Rotten Roaches. The BevNET Bowls. Cloying & Fibrous. Who's Eating This Stuff? S'More, Please. – Jacqui explains why there is a bright red "biohazard" bag on her desk and the hosts joke about modern marketing tactics. They pivot to a preview of the upcoming NOSH Live, BevNET Live and  Brewbound Live events, highlighting opportunities for founders to meet retailers, investors, and strategic partners. They sample PepsiCo's newly launched Pepsi Prebiotic – a lower-calorie, stevia-sweetened soda that comes in classic cola and cherry vanilla flavors – and opine on the minimalist white cans and whether Pepsi has clearly communicated the benefits. The hosts then discuss JUST Meat's newly launched plant-based pulled chicken, which is now available in four flavors at 3,000 Walmart stores, which sparks a debate about whether mainstream shoppers truly want meat analogs, and how clean-label concerns are shaping the category. Shifting gears, Ray highlights news that BeatBox Beverages – the colorful, party-forward, wine-based cocktail brand – is rumored to be an acquisition target by AB InBev in a deal reportedly worth around $700 million. Ray introduces Primal Sweets' protein marshmallows, which contain 25 grams of protein per bag and no sugar, and Albero D'oro cocktail cherries, before Jacqui presents Flour + Water's artisanal pasta, and Mike praises Hiyo's new pineapple coconut "social tonic." Brands in this episode: Rotten Candy, Oh So Easy, Keya's, Oddball, Pepsi, Poppi, Nixie, Just Meat, Beyond Meat, BeatBox, Primal Sweets, Flour + Water, Albero D'oro, Hiyo, Poppi

Brand collaborations are exploding, and they're becoming one of the most effective growth levers in CPG. In this episode, the team breaks down why co-branded products are becoming a core strategy for food and beverage brands, what separates meaningful partnerships from gimmicks, and how leaders like Grillo's, Fly By Jing, Graza, and Liquid Death are using them to drive awareness, trial, and category expansion. Show notes: 0:25: Playoff Beards. Popping In. A Secret Guest. Smokes To Snacks. Collab Work. Healthy, Hot & High. – The episode opens with playful banter about facial hair before previewing upcoming BevNET Live, Nosh Live, and Brewbound Live in L.A. next month. Ray highlights the return of Poppi co-founders Allison and Stephen Ellsworth to the BevNET Live stage to discuss building the modern soda category and notes Allison's recent appearance as a guest shark on "Shark Tank," including her investment in Freestyle Snacks. The hosts also spotlight upcoming programming such as CVS Health's Lauren Castro at NOSH Live, a still-secret Nosh Live guest and also urge founders to nab remaining Elevator Talk, and One-to-One meeting slots. They pivot to brand collaborations, citing Grillo's Pickles' new Zippo tie-in and its growing list of partners, as well as prolific collaborators like Mike's Hot Honey and Graza. The hosts offer advice on considerations for partnerships and co-branded products and what makes for a successful collaboration. John praises Lentiful's Thanksgiving Feast instant lentil cup, Mike is hot about Blobs' new spicy mango-guava flavor and everyone has their say about Rind's recently released raspberry-almond granola squares. Jacqui introduces a "drink your skincare" energy beverage and Mike samples a THC-infused "Soda Pot." Ray reminds listeners that Thanksgiving week gets chaotic, so those planning to attend December's BevNET Live, NOSH Live, or Brewbound Live should finalize registration soon to avoid missing out – and the inevitable post-event FOMO. Brands in this episode: Poppi, Freestyle Snacks, Grillo's, Graza, Little Spoon, Firehook, Ithaca, Alec's, Rind, Mike Hot Honey Grillo's, Hippies, Ithaca, Sonic, V8, Boulder Canyon, Aura Bora, Claussens, Fly By Jing, Daily Crunch, Lundberg Rice, Fishwife, Little Sesame, Keystone, Huer, Frank's Red Hot, Lentiful, Blobs, Huxley, Tropicana, Rind, Skinergy, Clrty! Soda Pot, Mockly

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from No Cap!, Lua Coffee, Tizz and The Purple Drop In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host is Wade Yenny, the vice president of brand management & business development for Vdriven. He offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders. Apply now to be featured in an upcoming episode.

What if the biggest opportunity in your industry is something no one else recognizes? In this episode, Eric Tecosky, the founder of pioneering cocktail ingredient brand Dirty Sue, unpacks how a simple gap behind the bar became a first-to-market product, a profitable niche, and a lesson in disciplined focus.  From navigating skeptical buyers to scaling a single SKU for 20 years, ET breaks down the strategy, timing, and execution behind building a sustainable, category-creating brand. Show notes: 0:25: Eric "ET" Tecosky, Founder & CEO, Dirty Sue –  ET talks about the origin of his Instagram handle before he reveals how the idea for Dirty Sue emerged from a bartending pain point: running out of olive brine during a rush. He explains his vision for a brand of premium olive brine but was stymied early on because bars still operated in a pre-premium cocktail era. He shares his path to grassroots sampling and convincing bartenders and managers of the operational efficiencies of a bottled product. ET discusses Dirty Sue's gradual expansion across the West Coast and how he tapped into a growing home-cocktail market. He emphasizes a disciplined focus strategy and notes that he has taken only one round of investment at the company's founding. Brands in this episode: Dirty Sue, Jack Daniel's

A battle may be over, but has the war just begun? Baked into the deal to reopen the U.S. government is a surprising provision: a ban on intoxicating hemp products. What does this mean for the future of THC-infused beverages? The hosts weigh in. We also sit down with Trip co-founder Olivia Ferdi, whose fast-growing relaxation beverage brand recently announced a $40 million funding round at a valuation of $300 million. Show notes: 0:25: What A Trip. Retailers, Investors & More. Stigmas & Bans. A Lucky Bet. Beer Jerky. More Mez. -- Ray highlights Trip's explosive growth toward $100 million in revenue this year and previews the upcoming Nosh Live L.A. 2025 event emphasizing its lineup of investors, founders, and retailers shaping the future of food. The hosts then dive into the government spending deal that includes a ban on intoxicating hemp products, expressing their alarm and frustration with the measure. Ray talks about Lucky Energy's $25 million and whether the funding can help the brand make a significant impact in an ultra-competitive category. Mike revisits COB's $5 million raise and the DM that got a tennis icon on board. John introduces Guinness-flavored jerky, Jacqui breaks out cactus-based tortilla chips and THC-infused drinks, Mike shares mesquite-flavored chocolate and peanut butter cups and everyone praises Olyra's brand revamp. 25:47: Interviews from Taste Radio's London Meetup – Olivia Ferdi discusses Trip's rapid U.S. expansion and the brand's mission to bring "calm" amid daily chaos. She also discusses Trip's effort to create an emotional connection with consumers and addresses the challenges of access to capital and the commercial potential of female-led brands. Kathryn Bricken talks about Doughlicious' evolution from nostalgic cookie dough to healthier, globally sold snacks and emphasizes the importance of team culture, creativity, and joy in her brand, while navigating operational challenges like logistics, tariffs, and the challenges of self-manufacturing. Olly Dixon explains how Something in Nothing grew from a personal passion to a premium soda brand, focusing on intentional design, authenticity, and U.S. market growth. He also explains how envisioning global potential from the outset shaped strategic decisions and allowed unexpected opportunities to flourish. Brands in this episode: Trip, Lucky Energy, C4, Ghost, Celsius, Alani Nu, Sanzo, Guinness, Nopalli, Rhythm THC Beverages, Kush, Mez, Olyra, Cob, Doughlicious, Something & Nothing

She made olives fun — and the "Sharks" noticed. Nikki Seaman, the founder and CEO of Freestyle Snacks, landed a $300K deal on "Shark Tank" after turning her pandemic frustration over shuttered olive bars into a modern snack brand. In this episode, Nikki explains how she disrupted the "trusty but dusty" olive aisle with bright packaging, tantalizing flavors, and convenient, brine-free pouches. Bootstrapped and profitability-focused, Freestyle has grown strategically. The brand is now sold in over 5,000 stores, including Whole Foods, Target and Central Market, and is also carried on Delta flights. Nikki also shares how Freestyle recently expanded into pickles through a data-driven collaboration with Whole Foods, and how the brand's viral TikTok buzz, combined with a disciplined retail-first approach, has fueled growth with the perfect mix of insight, agility and joy. Show notes: 0:25: Nikki Seaman, Founder & CEO, Freestyle Snacks – Nikki chats about her experience on "Shark Tank" before she talks about the inspiration behind Freestyle Snacks and her desire to create a cleaner, more convenient way to enjoy marinated olives. She shares the brand's distribution footprint and expansion plans for 2026, and also how Freestyle secured its partnership with Delta. Nikki discusses the brand's social media presence, especially on TikTok, and how it has been key to building awareness and driving trial, aided by smart strategies on TikTok Shop. She emphasizes the brand's disciplined, bootstrap approach and why she has largely avoided institutional capital, instead relying on angel investors while focusing on profitability and efficient growth. Nikki also explains why rejecting early advice to stay online-only in favor of prioritizing retail presence has helped position Freestyle Snacks as a future household name for olives and pickles. Brands in this episode: Freestyle Snacks, Whisps

What do the hosts make of Caulipower's fitting exit, a tennis icon's investment in a corn-free (!) popcorn startup, and Padma Lakshmi's partnership with a particularly spicy CPG brand? It's a full serving of Taste Radio, complete with a taste-test of high-fiber gummy candy and a $20, creatine-packed cereal.  Show notes: 0:25: Stacking, Bro. A Plant-Based Pioneer. No Corn, Thanks. Celeb Spice. Rising Talks. Man, That's Pricy. – Mike recounts his attendance at Supply Side Global and takeaways from the annual trade show. The hosts unpack Urban Farmer's acquisition of Caulipower and praise founder Gail Becker's vision and authenticity, before highlighting tennis star Novak Djokovic's $5 million investment in Cob, a corn-free popcorn brand, and Padma Lakshmi's collaboration with Diaspora Co. They also preview the upcoming NOSH Live, BevNET Live, and Brewbound Live events, emphasizing new opportunities like live Elevator Talk sessions where founders can pitch on stage. Later, they sample and review several innovative food and beverage products, including Shameless Snacks (fiber-rich gummies), Man Cereal (a pricey, high-protein, creatine cereal), Dirty Mountain Dew (cream soda-infused soda), Wildwonder's new holiday drink set, The Cumin Club's ready-to-eat Indian meals, and Plaid Circus non-alcoholic cocktails. Brands in this episode: Koia, Caulipower, A Dozen Cousins, Snickers, Shameless Snacks, Man Cereal, Mountain Dew, Wildwonder, The Cumin Club, Plaid Circus, Narra, Laurel's Coffee

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Pantry Gems, Berski, Benni Pops, KiuKiu and Superlova. In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host is Mia Medina, the founder and CEO of Gather Brands. She offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders. Apply now to be featured in an upcoming episode.

Every founder dreams of breaking the rules. Few do it with such quiet confidence as Oliver Dixon, the co-founder of better-for-you soda brand Something & Nothing. In this episode, Olly tells the story of how a creative experiment in a London bar became a category-disrupting soda brand now expanding rapidly across the U.S. He explains how his design sensibility and refusal to compromise on flavor helped shape a brand that feels both modern and timeless.  Something & Nothing's complex, mid-calorie sodas are inspired by travel and crafted with natural juices, not sweeteners. The brand's growth has been driven by thoughtful distribution in cafes, hotels, and cultural spaces. Earlier this year, Something & Nothing entered 260 Whole Foods stores in the U.S. From surviving early missteps (like an ambitious, but ill-fated alcohol launch) to building credibility through selective distribution and cultural partnerships, Olly shares how discipline, taste, and integrity can scale just as powerfully as hype. Show notes: 0:25: Interview: Oliver Dixon, Co-Founder, Something & Nothing – Olly shares how his background in culture, design, and hospitality shaped the brand's identity, and how the sodas were created to fill a gap in the market for flavorful, adult non-alcoholic beverages. He explains the origins of the name "Something & Nothing," and inspiration for soda flavors. Olly talks about the impact of intentional and focused distribution in foodservice retailers and discusses the company's expansion into the U.S.,  emphasizing that organic word-of-mouth and placement in trusted venues are their strongest marketing tools. He also reflects on lessons learned from a failed foray into alcoholic spritzes, and why the company prioritizes flavor, authenticity, and long-term brand value over functional ingredients and trends. Olly highlights the brand's "Not Pop" campaign, launched in Chicago, and why maintaining a deliberate, design-led approach is key to its potential as a global brand. Brands in this episode: Something & Nothing, Fanta, Poppi, Olipop

The hosts break down Recess' $30 million raise, pound shots of olive oil, and wonder if Ben Stiller's nostalgic soda brand can make it in middle America. Oh, and someone bottled a hot sauce wrapped in a real $100 bill.  Show notes: 0:25: Take Your Best Shot. Deadlines, People. Pivot & Win. A Benny With Every Bottle. Ben's Beer. – The show opens with a sampling of Kosterina's new high-phenolic extra virgin olive oil shot, which has a spicier kick that some of the hosts realize. Ray reminds listeners that Oct. 31 is the deadline to submit nominations for BevNET, NOSH, and Brewbound's Best of 2025 Awards and is also the last day to submit applications for the upcoming edition of the New Beverage Showdown. The conversation turns to Recess' $30 million Series B funding round, and how the brand has successfully evolved from CBD-based drinks into a broader mood and relaxation brand. They highlight Burn Rate, a unique brand of hot sauces in which each bottle is wrapped in a real $100 bill. They discuss how the project doubles as a marketing stunt and a commentary on startup spending culture. They also feature Ginger Bee Tea, a honey-ginger blend inspired by a traditional Korean tea remedy, and sample Stiller's Soda, a new brand launched by actor and filmmaker Ben Stiller. White they praise the familiar, nostalgic taste of Stiller's Soda, they question whether the founder's celebrity backing will help it stand out in a competitive market. Melissa introduces Magic Spoon's new protein treats and Jacqui shares Alkaline Coffee Company, a new low-acid, mineral-treated cold brew, before Ray invites listeners to send in new product samples for tasting and to leave a five-star review on Apple Podcasts for a chance to receive a free Taste Radio T-shirt. Brands in this episode: Kosterina, Health-Ade, Liquid Death, Recoup, Poppi, Bai, Recess, C4, Trip, Taika, Burn Rate, Onima Pantry, Ginger Bee Tea, Dr. Brown, Stiller's Soda, Magic Spoon, Mezcla, Alkaline Coffee Co., High Tail, Wynk

Doughlicious is proof that product obsession and strategic growth can make a small brand big. In this episode, Kathryn Bricken, the founder and CEO of Doughlicious, shares how she turned a London-based cookie dough startup into a global frozen dessert powerhouse now in 6,000 U.S. stores, including Whole Foods, Target, and Kroger.  Kathryn talks about perfecting her signature gelato bites, scaling frozen logistics, securing $5 million in funding, and launching innovative treats like the brand's new banana oat cookie skillet with plant-based collagen, all while keeping quality and joy at the center of the brand. Show notes: 0:25: Interview: Kathryn Bricken, Founder & CEO, Doughlicious — At Doughlicious HQ in central London, Kathryn reflects on her journey from food product development to founding a brand built around her lifelong fascination with dough. She recounts the creation of Doughlicious' signature gelato bites, and how her obsession with quality and commitment to crafting indulgent yet better-for-you treats continue to shape the brand's identity. Kathryn speaks candidly about the challenges of scaling a frozen brand, crediting her passionate, driven team for overcoming these hurdles and fueling the company's success. She also discusses Doughlicious' recent brand revamp, designed both to stand out on shelves and one which helped secure $5 million in funding to support U.S. manufacturing expansion. Innovation, she emphasizes, remains at the heart of Doughlicious. Kathryn continues to lead flavor and product development, striking a balance between indulgence and function, while increasingly leveraging market data and consumer insights to guide new launches without compromising her creative instincts. For fellow entrepreneurs, Kathryn offers a few words of wisdom: learn to say no, grow thoughtfully, and remember to go slow in order to go fast. Brands in this episode: Doughlicious

The hosts unpack curated snack boxes featuring innovative products from emerging food and beverage brands – from sourdough bites and zaatar crackers to whiskey pecans and candied pistachios. They also share insights on how founders can save big and stand out at BevNET's upcoming events in L.A. Show notes: 0:25: Back Home, Back To L.A. Register, Attend, Win. Here And Now. Hot Dog Chips & Urban Shakes. – John Craven chats about his recent travels and highlights the memorable Taste Radio London meetup. The hosts discuss the upcoming BevNET Live, NOSH Live, and Brewbound Live events in December and encourage listeners to register early for discounted tickets and to take advantage of structured networking opportunities and one-on-one meetings with investors, retailers, and entrepreneurs. The hosts also promote the New Beverage Showdown competition, urging emerging beverage founders to apply before October 31 for a chance to showcase their brands to industry leaders. Later, they sample and discuss curated products from the online marketplace Here Here Market, highlighting brands including Unbothered Foods, Live Loud Foods, and Nat's Nuts while noting which might succeed in wider distribution. The team also reviews innovative products such as Urban Remedy's protein shakes and Maizly's corn milk, discussing alt-milk trends and sustainability, and Superlova!'s Dan Dan Sauce, which will be featured on an upcoming Elevator Talk episode. Finally, they invite nominations for the Best of 2025 Awards, recognizing excellence and innovation across the food, beverage, and beer industries. Brands in this episode: Unbothered Foods, Share Crackers, Live Loud Foods, All Together Now, Nat's Nuts, Inizio Italian Specialty Meats, Cellar Door Artisan Preserves, Local Style, Urban Remedy, Maizly, Supernova!, Health-Ade, Poppi, Liquid Death

George Howell may have sold his company to Starbucks — but he never sold out. A pioneer of the specialty coffee movement, George began his journey in 1975 with the founding of The Coffee Connection, a beloved Boston-based chain that helped redefine what American coffee could be. Nearly two decades later, Starbucks acquired the company – but George wasn't finished. In 2012, he re-entered the retail scene with George Howell Coffee, a brand rooted in his unwavering commitment to quality, transparency, and education. In this episode, George shares how his dual passions for art and exceptional coffee sparked a revolution in café culture, long before Starbucks became a household name. From modest beginnings to becoming a global advocate for farmers and flavor integrity, George has always played the long game, prioritizing substance over trend. He reveals the untold story behind the drink that evolved into the Frappuccino, why so many cafés miss the mark on customer experience, his unapologetic stance on flavored coffee, and why black coffee should be as revered as fine wine. Show notes: 0:25: Interview: George Howell, Founder, George Howell Coffee – After Ray makes an awkward admission, George opens up about the origins of his lifelong passion for coffee, tracing it back to his early days in the art world, where he represented Indigenous Mexican artists. This path eventually led him to open his first café in the 1970s. He clears up a common misconception – that he invented the Frappuccino – explaining instead how the beverage fit into Starbucks's acquisition of his company. Throughout the conversation, George emphasizes the core values that have guided his career: exceptional customer service, employee well-being, and direct, lasting relationships with coffee farmers, many of whom he still visits regularly, even in his 80s. He highlights one of the most significant innovations in his career: freezing beans to preserve their freshness, a method he believes has revolutionized coffee quality. George also discusses the recent redesign of George Howell Coffee's packaging, aimed at better educating customers about origin, processing, and flavor. For him, success isn't measured by profit, but by the ability to share knowledge and elevate understanding. The conversation ends on a light note, with Ray suggesting a new way to order a simple black coffee. Brands in this episode: George Howell Coffee, Starbucks

Is Target about to normalize THC drinks? The team unpacks a potentially game-changing move by the retail giant, and what it could mean for the future of cannabis beverages. They unpack the regulatory roadblocks and why the move might be a tipping point. Plus, why PepsiCo is calling fiber "the next protein," and a look at fresh CPG innovations, including a surprisingly convenient twist on tomato paste. Show notes: 0:25: Back-To-Back. All Day, Anytime. Target's New High. Why Fi? A Tizz, A Daze, And A Gem. – Melissa is back in John's usual seat, and Jacqui has some hard seltzers for the morning (and afternoon and evening). The hosts weigh in on whether this could mark a tipping point for the category, while also unpacking the complex landscape of state-by-state cannabis regulations and the continued lack of federal clarity. The team then explores the emerging trend of fiber as a key health ingredient, with PepsiCo identifying it as "the next protein." They also run through a lineup of standout new products, including low-ABV and rum-based seltzers, the nostalgic-meets-modern Tizz sodas, Everydaze drink pouches, and an innovative entry into pantry convenience: single-serve tomato paste packets. Melissa mentions Allyvium, a GLP-1 support drink. Ray previews BevNET's upcoming trifecta of industry events in Los Angeles – NOSH Live, BevNET Live, and Brewbound Live – touting the invaluable networking opportunities with CPG leaders across the food, beverage, and beer categories. Brands in this episode: All Dia, Anytime, Trail Magic, Gigli, Birdie, Stigma, Indeed, Surly, Cann, Hi Seltzer, Wynk, Find Wunder, Senorita, Wyld, Shift, Downshift, Cantrip, Uncle Skunks, Rumblers, Everydaze, Tizz, Tip Top Cocktails, Sweety, Allyvium

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from All Día, Grisly's Cosmic, Sipli, Olia and Birdie. In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host is Andrew Guard, the founder of Right Coast Brands. He offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders. Apply now to be featured in an upcoming episode.