What’s In Store For 2025? Let’s Run It Back.

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. Show notes: 0:29: PepsiCo Buys Siete – We begin with one of the most celebrated deals of the year, PepsiCo’s $1.2 billion acquisition of modern Mexican-American food brand Siete. In this clip, pulled from an episode published on October 3, the hosts discuss Siete’s rise in the context of emerging food and beverage trends and how investors and strategic companies evaluate better-for-you brands. 6:59: The Launch of Lunchly – Does the world need a new Lunchables? In September, a trio of high-profile influencers – YouTube sensation Mr. Beast, along with PRIME co-founders Logan Paul and KSI – debuted Lunchly, a brand that is similar to Lunchables’ food and format but positioned as a better-for-you alternative. In an episode published on September 20, the hosts weighed in on the new brand and whether it represents significant differentiation from its legacy competitor. 13:52: Pod (Won’t) Save America – A popular Linkedin post about how Big CPG impacts routes to market for small brands was the basis for a conversation featured in an episode published on August 30. The hosts, joined by BevNET’s director of community Melissa Traverse, discussed the scribe – penned by an executive at online distribution platform Pod Foods – and why UNFI and direct competitors may be unfairly cast as villains. Brands in this episode: Siete, Lunchly, Lunchables, PRIME

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. Our guests include Ben Goodwin and David Lester, the co-founders of Olipop; Poorvi Patodia, the founder and CEO of Biena; Charles Coristine, the CEO of LesserEvil; Peter Rahal, the co-founder of RXBAR & David; Olivia Ferdi, the co-Founder of Trip; and Justin Rosenberg, the founder and CEO of Honeygrow. Show notes: 0:32: Interview: Ben Goodwin & David Lester, Co-Founders, Olipop – Let’s kick things off with Ben Goodwin and David Lester, the co-founders of leading better-for-you soda brand Olipop, In this clip, pulled from an episode published on August 20, Ben and David talk about why marketing doesn’t lean heavily into the products’ functionality. They also explain why its mission and economic outcome “will forever be entwined” and why hiring talented leaders at the strategic level is “beyond critical.” 11:44: Interview: Poorvi Patodia, Founder & CEO, Biena – Next up we have Poorvia Patodia, the founder and CEO of pioneering chickpea snack brand Biena. In a clip pulled from an episode featured on October 22, Poorvi discusses the “trifecta” of attributes that make for a great brand, how Biena incorporates long-term trends into its innovation strategy and how building to win means learning in small ways. 20:36: Interview: Charles Coristine, CEO, LesserEvil – Let’s keep it going with Charles Coristine, the CEO of fast-growing better-for-you snack brand LesserEvil In this clip, from our episode published on July 30, Charles discusses the value of self-manufacturing for end consumers, why he advocates that founders be “super scrappy” and not over-hire, and his belief that being an entrepreneur is “a hero’s journey.” 25:44: Interview: Peter Rahal, Co-Founder, RXBAR & David – Next we have Peter Rahal, the co-founder of groundbreaking protein bar brands RXBAR and David. In the following clip, pulled from an episode published on October 15, Peter talks about his obsessive work ethic and leadership style, how to create “the best business strategy” and what he means when he says that happiness is “irrelevant.” 31:29: Interview: Olivia Ferdi, Co-Founder, Trip – We continue with Olivia Ferdi, the co-founder of calming beverage platform Trip. In this clip, pulled from an episode aired on November 5, Olivia explains why she never did a market analysis prior to launching Trip and why being obsessed with the details from the outset gave the brand a foundation for rapid scale and success. 35:57: Interview: Justin Rosenberg, Founder & CEO, Honeygrow – Finally, we hear from Justin Rosenberg, the founder and CEO of Honeygrow, the innovative and rapidly growing fast-casual restaurant chain. In the following clip, pulled from an episode published on December 3, Justin talks about Honeygrow’s focus on using “great” ingredients, “the common denominator” among its leadership team, and how consumer feedback influences menu decisions and new product development. Brands in this episode: Olipop, Biena, LesserEvil, RXBAR, David, Trip, Honeygrow

We’re not prognosticators. But we are a hopeful bunch. With a new year on the horizon, the hosts share five (actually, six) wishes for the food and beverage industry in 2025. Swift progress is unexpected, but these are reasonably achievable goals. Show notes: 0:25: Upstarts, Assemble! Cann Do. Deal Us In. More NA, Please. Outrageous = 1.7%. – Ray wonders if the team should consider living bi-coastal before encouraging more collaborations between emerging brands. John opines on the huge opportunity for cannabis-based brands and stirs the pot on M&A and nascent categories. Mike calls for material change in the availability of institutional capital, and Ray (once again) hops on his soap box about artificial ingredients. John touts a “perfect” cocktail, while Mike plinks and pops. Brands in this episode: Fly By Jing, Daily Crunch, Little Sesame, Fishwife, Lundberg, Graza, Aura Bora, Rind, Ghost, C4, French Squirrel, Tanqueray, Guinness, Plink, Happy Pop, Hoste

For a brand with a diminutive name, Small Town Cultures has big ambitions. Based in upstate New York, Small Town Cultures was founded by entrepreneur Cori Deans in 2017. The company uses regional ingredients to make fermented foods that contain no vinegar nor added sugar. Packaged in clear glass jars with minimalist labels designed to showcase the vegetables’ natural color and crispness, Small Town Cultures sells a variety of probiotic-rich products, including its Red Onions, Turmeric Kimchi and Traditional Sauerkraut. The brand is distributed nationally at a variety of natural, conventional and independent retail chains, including Whole Foods, Price Chopper, Earth Fare and Central Market. Cori, who created the brand after struggling with a personal illness and later realizing the health benefits of fermented foods, has sought to build Small Town Cultures as a company that can expand the appeal and accessibility of gut-healthy products among consumers across the country. In this episode, Cori discusses how her passion for probiotics led to the development of Small Town Cultures and how she sought to create a brand that stood out from both legacy and upstart players. She also talks about her response to actress/entrepreneur Jessica Alba’s DM on Instagram, how she manages the complexity of both production and sales and marketing, and how she assesses new retail and distribution opportunities for fermented foods. Show notes: 0:25: Cori Deans, Founder & CEO, Small Town Cultures – Cori and Taste Radio editor Ray Latif speak amid NOSH Live Winter 2024, where the entrepreneur explains why she “did everything the opposite” when it came to package design and sought to make the use case for Small Town Cultures obvious and accessible. She also talks about how the brand’s logo was inspired by Nike, why she was “waiting for someone else to create a brand for me” before launching her company, and how she began the business in the kitchen of her sister’s restaurant. Cori also discusses the challenge in finding a co-packer that could make products to her standards, the target consumer for Small Town Cultures and why was determined to get the brand carried by conventional grocery chain Price Chopper. She also explains why she wishes that she had a co-founder, how she talks about the company to new and prospective hires, working with angel investor firm Point Positive and why she’s excited about every day. Brands in this episode: Small Town Cultures, Once Upon A Farm

We also speak with Steffin Oghene and Tony Salles, the vice president and third-generation master distiller, respectively, of awarded tequila brand El Tequileño along with Davide Segat, the bars manager at the city’s NoMad Hotel, for a conversation about the creation of a limited-edition tequila, the Side Hustle Select Barrel Double Añejo.   Show notes: 0:25: So Dark. Timing & Negotiations. Best Of. Tokyo Twinkies. AM Greek Cocktails. – Ray is a hot mess, but it’s fine because Donnie Darko and Denis Villeneuve films have entered the chat. John describes Coke and Pepsi’s BFY soda plans as “a story we’ve seen before” and compares the prebiotic pop category to the early days of energy drinks in the U.S. Mike draws an analogy between tech and beverages, Jacqui wonders about the timing of Coke and Pepsi’s plans and Ray notes the former’s strategy of focusing on its legacy brands as opposed to buying new ones. The hosts also encourage listeners to revisit content from BevNET and NOSH’s winter events before wolfing down on the latest viral food sensation and waxing on what makes Gen Z consumers excited about certain snacks and beverages. Mike gets amped about Maazah and Jacqui recalls slugging boozy Greek libations early in the morning. 34:02: Interview: Davide Segat, Side Hustle & Steffin Oghene/Tony Salles, El Tequileño – Davide, Steffin and Tony Salles discuss the rise in tequila consumption and popularity in the U.K. and U.S., the origins of the Side Hustle Select Barrel Double Añejo and how much planning and experimentation went into the final product, and how limited-time offerings fit into the marketing strategies for both Side Hustle and El Tequileño. Brands in this episode: El Tequileño, Simply, Soulboost, Olipop, Poppi, Culture Pop, Sobe, Coca-Cola, Pepsi, Vitaminwater, Powerade, BodyArmor, Bubly, Red Bull, Monster Energy, Rockstar Energy, KMX, Mountain Dew, Fresca, Hurray’s Girl Beer, Beer Girl, Basic Cellars, Superfoodio, Tokyo Banana, Maazah, Fly By Jing, Gloria’s Shito, Kleos, RMBR

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. An Instagram sensation with over three million followers, Trey debuted Basic Cellars in October.  Created in partnership with premium wine producer In Good Taste, the brand is designed to appeal to modern consumers who love wine, but are often put off by complicated and confusing verbiage. Basic Cellars sells two wines, a California Pinot Noir and an Italian white, that come in single-serve 187 mL glass bottles. Marketed as “wine for people who don’t take themselves too seriously,” Basic Cellars is sold online in eight-packs for $60. The brand is gradually making its way into brick-and-mortar stores, according to Trey, who recently joined us for an interview. As part of our conversation, Trey talks about how Basic Cellars melds his passion for comedy and wine, how the brand presents itself as a both an accessible and premium option, how its core audience aligns with that of his own and how he attempts to authentically incorporate the brand into his social media content. Show notes: 0:25: Trey Kennedy, Founder, Basic Cellars – Trey chats with Taste Radio editor Ray Latif about how he embraced wine after he “graduated” from beer and why the beverage is popular with his fanbase. He also talks about the reason for Basic Cellars’ bottle size, whether featuring the brand in his social posts has generated significant sales and how he attempts to create content that doesn’t feel like an ad. Trey also discusses his process for promoting other companies, whether Basic Cellars will begin to sell merchandise, the potential to extend the brand into other beverage categories and how he incorporates consumer feedback into business planning. He also talks about the company’s retail strategy and potential collaborations and shares his take on the most effective social media platforms. Brands in this episode: Basic Cellars, Loverboy

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. Show notes: 0:25: Bowels & Beer. The Squish Wins. Viviana Approves. R Roll. Swag & Walnuts. NA FTW. Ask Away. – In the Taste Radio studio at the Marina Del Rey Marriott, the hosts chat about NOSH Live Pitch Slam winner Mochi Love and how differentiation made difference in the competition. They also talk about soju-based RTD cocktail brand Yoju, which won BevNET’s Live’s Cocktail Showdown, as well as Good Beverage Co, a pouch-packaged cocktail brand that also wowed judges. John and Jacqui praised New Beverage Showdown winner Recoup, before Ray and Mike highlighted a few other founders and brands that impressed them at BevNET Live. Mike praised service supplier presentations at NOSH Live, including Bay State Milling and the California Walnut Board, Ray shows love to a new non-alcoholic brand created by the CMO of an “illegal” mezcal and an NA amaro spritz, and encourages event attendees to stay in touch. He also thanks the BevNET team for their consistently incredible work.  Brands in this episode: Beer Girl, Hurray’s Girl Beer, Mochi Love, Harken Sweets, Chutni Punch, Doosra, Nooish, Brune Kitchen, Tequio, Gardenista, Hoste, Buzzball, BeatBox, Yoju, Good Beverage Co., LIXIR, Recoup, Fruga, Jarritos, Mas Energy, Hike, Marquis, Loverboy, Ilegal Mezcal, Como No, Optimist Botanicals, Melo, Wildwonder, Taika, Happy Pop, Koia

How do you simultaneously operate one of the world's most awarded bars and a local drink hangout in London? If you're Monica Berg, you serve every customer with the same level of respect, passion and enthusiasm.  An award-winning mixologist celebrated for her distinctive and innovative approach to cocktails, Monica is one of the world’s most respected figures in the business of spirits and hospitality. She is the co-owner of Tayēr + Elementary in London, a dual-concept drinking establishment which in October was named the fourth-best bar in the world by international awards program The 50 Best. Monica is also the co-founder of MUYU, a brand of sophisticated and modern liqueurs infused with aromatic essences from plants, flowers and fruits and developed in partnership with Netherlands-based De Kuyper Royal Distillers.  In this episode, Monica talks about how her background in bartending and hospitality shaped the creation and vision for Tayer & Elementary. 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. Monica also discusses the origins of Muyu and how it fills a need for bars and consumers and what’s resonating with its target audience. Show notes: 0:35: Monica Berg, Co-Founder, Tayer & Elementary/MUYU – Monica and Taste Radio editor Ray Latif chat in the Elementary side of the entrepreneur’s famous establishment amidst the cacophonous sounds of a bar preparing to open for the day. Monica talks about why it’s her “dream bar,” why she believes that every “every trend has an anti-trend” and why she’s drawn to minimalism and simplicity. She also explains how she dealt with criticism early in her career, how she evaluates new products and what it’s like being on the other side of the table as a brand owner. Monica also shares her perspective on rising interest in sober lifestyles and alcohol alternatives, including THC and mushrooms, how drinking culture in London has changed in recent years and her recommendations for where to imbibe in the city. Brands in this episode: MUYU

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. Show notes: 0:25: Marina Del Ray. We Drank Pizza Wine. Next Stop… Walmart? Protein Everything. – As the hosts settle into the Taste Radio studio at NOSH Live Winter 2024, Ray releases a bit of frustration before John de-waxes and uncorks Pizza Hut’s infamous tomato wine, of which everyone has a splash. John spreads spicy dried mango, several functional drinks and a few protein-infused snacks across the podcasting table, and while the hosts sample, they discuss the scalability of innovative concepts and whether premium sweet treats need functional ingredients. 32:27: Interview: Nicola Hart, Founder & Leon Pullin, Managing Director, Agua De Madre –  Launched in 2017, Agua De Madre markets water kefir and ginger and turmeric shots that are distributed throughout England, including at Whole Foods stores, and are also sold direct-to-consumer via its website. The products are made in small batches at Agua De Madre’s fermentory and production facility in East London. We met up with Nicola and Leon in London for a conversation about the origins of the brand and their approach to formulation, consumer education and distribution, as well as the opportunity they see for retail in the U.S. Brands in this episode: Agua De Madre, Senor Mango, Kif, Flowin, French Squirrel, Nelly’s Organics, Sprinkle Bites, Feisty Soda, Better Booch, Rmbr, Bliss Ball, WBS, Ghia, San Pellegrino

Six years after Justin Rosenberg opened the first location of Honeygrow, the fast-casual restaurant chain was at a crossroads. Its growth strategy, he says, was “too entrepreneurial.” Founded in 2012, Honeygrow, which is short for “honest food, grown locally,” sells stir-fry meals, salads and desserts made with fresh and better-for-you ingredients. The Philadelphia-based company currently operates over 50 restaurants in seven states with plans to open several more in the coming months. While Honeygrow is in the midst of an ambitious expansion plan, Justin, who has raised $80 million in equity financing since its inception, is attuned to the challenges he faced six years after the restaurant’s debut. At that time, the company had veered away from the brand elements that made Honeygrow special in the eyes of its customers in favor of an approach that, in hindsight, was overly focused on opening new locations.  In this episode, Justin talks about his initial vision for Honeygrow, what he learned from taking a hands-on approach during its early years despite having almost no experience in foodservice, and how the company is trying to “perfect the algorithm of the brand.” He also discusses Honeygrow’s sourcing strategy and its focus on serving “great” ingredients and “amazing customer experiences,” how he evaluates service and quality at individual locations of Honeygrow, and why day-to-day management of the business – and not an exit strategy – is always top of mind. Show notes: 0:35: Justin Rosenberg, Founder & CEO, Honeygrow – Justin talks about why he’s constantly on the road, how he evaluates potential locations for new Honeygrow restaurants and why his store visits are typically unannounced (and the one time it almost led to a fight). He also explains why his vision and goal for the company are tied to customer experience, the origins of the name Honeygrow and its design aesthetic, why the restaurant chain is focused on stir fry meals, salads, and its “honeybars” and how a chance meeting helped him find an ideal ingredient. Justin and Ray hail their love for an HBO television series about entrepreneurship (and find common bonds in apparel) before the Honeygrow founder explains why the chain was developed to be an international brand and what gave him the confidence to open its second location. He also talks about the generally collegial relationships among founders of fast-casual chains, how a “pressure to grow” led to Honeygrow to expand too quickly and almost go out of business in 2018, how the company righted the ship and how he managed the challenges on a personal level. Justin also discusses “the common denominator” among Honeygrow’s leadership team, how “trust comes with time and wins,” whether an entrepreneurial mindset among store employees is welcomed, how consumer feedback influences menu decisions and new product development and why he looks at Yelp and Google reviews every morning. Brands in this episode: Honeygrow, RxBar, David, Coca-Cola