How NOT To Manage A Crisis. Functional Should Mean Clean, Right?

In one of the strangest scandals to hit the CPG world, BetterBrand, the startup behind the high-protein, low-carb “Better Bagel,”  is now facing lawsuits, unpaid debts… and a missing founder. The hosts weigh in on the chaos surrounding entrepreneur Aimee Yang and her calamitous company. They also discuss a new, seemingly BFY beverage alcohol segment and why protein donuts deserve better ingredients. Show notes: 0:35: Hoste-ing In Chicago. Moldy, Mired, Messy. A Refreshing ABV? Inhale & Gag. Red Dye Donuts. – The hosts announce Taste Radio’s Chicago meetup, which will take place on August 14 at Hoste Cocktails’ event space in the Windy City’s Pilsen neighborhood. They also delve into the controversy surrounding BetterBrand, whose problems have earned it comparisons to Theranos. The team also explores the rise of “hard refreshers,” alcoholic beverages with packaging similar to sports drinks, raising concerns over consumer confusion. Meanwhile Liquid Death’s spicy novelty drink, “Deathberry Inferno,” gets mixed reviews for flavor but praise for marketing. The group samples nostalgic FatBoy ice cream treats and discusses the contrast between some function-centric foods, comparing Purely Elizabeth’s new clean-label oatmeals over protein donuts made with artificial ingredients.  Brands in this episode: BetterBrand, Athletic Brewing, AriZona, Spindrift, BeatBox, BuzzBallz, Happy Thursday, Lightstrike, Prime, Mas+ by Messi, Liquid Death, Paqui, Vernors, Whistlepig, FatBoy Ice Cream, Legendary Foods, Purely Elizabeth 

When Ghost co-founders Dan Lourenco and Ryan Hughes launched their fitness and lifestyle brand in 2016, they weren’t chasing headlines or quick exits. They were trying to build a company that felt like a movement.  From the outset, Ghost resonated with a younger, influencer-savvy audience drawn to its bold, candy- and snack-inspired fitness supplements – flavors like Warhead and Sour Patch Kids brought a nostalgic twist to recovery powders and wellness products. Building on this momentum, the brand expanded into energy and hydration beverages, achieving broad distribution across major U.S. and international retailers while cultivating a strong direct-to-consumer presence. In a significant endorsement of its growth and potential, Keurig Dr Pepper acquired a 60% stake in the company for $990 million in October, with plans to purchase the remaining 40% by 2028. So how did a company that deliberately avoided a traditional marketing playbook become a household name in sports nutrition and energy? In a candid conversation, Dan pulls back the curtain on Ghost’s rise — from behind-the-scenes YouTube videos to blockbuster licensing deals and national shelf space. He explains why authenticity remains the brand’s North Star — and why, for Ghost, that goes beyond simply being founder-led. Dan also reflects on the personal journey behind the business: how stepping away from social media helped him regain focus, and what scaling a brand taught him about leadership, growth, and staying grounded. Show notes: 0:25: Dan Lourenco, Co-Founder & CEO, Ghost – Dan talks about Ghost’s mission to become a “100-year brand” built on authenticity, innovation, and community, and how, despite selling a majority stake to Keurig Dr Pepper (KDP), Ghost has retained its founder-led identity. He also discusses why the brand’s growth has been rooted in transparency rather than traditional marketing, how differentiation lies in purposeful innovation, and why the company approaches licensing more selectively than in the past. Dan explains how Ghost’s expansion into functional beverages was driven by organic customer behavior, and why he emphasizes staying nimble, preserving brand values, and maintaining a startup mindset. He also reflects on the challenges of founder wellness, learning to balance personal fulfillment with leadership, stepping back from personal social media and how he advises entrepreneurs to focus on what truly matters. Brands in this episode: Ghost, Warheads, Sour Patch Kids, Skittles, Cinnabon

Why did it take government pressure for Kraft Heinz to clean up its act? The hosts unpack the conglomerate’s pledge to drop artificial dyes from its products by 2027, and what it says about Big Food’s priorities. The episode also features interviews with the founders of two remarkable early-stage brands: Maura Duggan of Fancypants Baking Co. and Allison Elliott of Farmer Foodie. Show notes: 0:35: The Biggest Apple. Pin It, Emma. Hey, Big Food - Why Now? Gamey-Time. Clear Use Case. – The hosts review the recently held BevNET Live Summer 2025 in New York City and how the event reflected a sense of positive energy throughout the beverage industry as well as the growing power of founder-driven innovation to meet modern consumer demands. They also discuss Pinterest's foray into e-commerce via a co-branded coffee launch with Emma Chamberlain along with Kraft Heinz’s decision to remove artificial dyes by 2026 and whether companies should act proactively in response to clean label trends. Mike busts out some Berski, a new brand of ancestral meat sticks made with beef liver and heart, while John highlights Brightland’s new line of everyday olive oils. 26:06: Interview: Maura Duggan, Founder & CEO, Fancypants Baking Co. – Maura shares her journey from baking decorative cookies in her apartment in 2004 to launching a full-fledged CPG brand in 2024. She discusses the company's transition from fresh bakery sales to packaged consumer goods, emphasizing their commitment to high-quality, nut-free ingredients and their signature small, crunchy cookies. Maura highlights the strategic use of bright red packaging and a playful peacock mascot to stand out on shelves, the importance of limited-edition flavors to keep consumers engaged, and the advantages of self-manufacturing. 41:45: Interview: Alison Elliott, Founder & CEO, Farmer Foodie – Alison talks about the origins of Farmer Foodie, which is known for its shelf-stable, dairy-free and gluten-free Cashew Parm products, her background in farming and social impact and how she started Farmer Foodie as a food blog and transformed it into a CPG company during the pandemic. Alison also discusses overcoming the challenges of landing retail placement, differentiating in a nascent category, and her products’ appeal beyond vegan consumers.  Brands in this episode: Fancypants Baking Co., Farmer Foodie, Olipop, Liquid Death, Chamberlain Coffee, Top Of The Mornin’, Jell-O, Crystal Light, Kool-Aid, Berski, Archer, Yaza, Brightland, Graza, Mariona, Brez, Cann, Moshi, Kif

While many founders chase the latest trends, Yannis Ouzounopoulos saw opportunity in an overlooked $4 billion category – and struck breakfast gold. Yannis is the founder and CEO of Olyra, a fast-growing brand of organic breakfast bars and biscuits inspired by his family’s fifth-generation flour milling business in Greece. Launched in 2017, Olyra was born from Yannis’ conviction that the U.S. breakfast bar aisle – vast but stagnant – was ripe for disruption. His solution: better-for-you products made with ancient grains, authentic ingredients and significantly less sugar. That vision proved prescient. Today, Olyra’s products can be found in thousands of retail locations across the U.S., including Whole Foods, Sprouts, Harris Teeter and The Fresh Market. In this episode, Yannis shares the origin story behind Olyra and how both free and paid data sources helped shape the brand’s overall business approach, including product development, shelf strategy and consumer messaging. He also dives into why he prioritizes long-term thinking, the importance of staying close to the customer, and the ongoing process of refining taste and brand positioning. Show notes: 0:25: Yannis Ouzounopoulos, Founder & CEO, Olyra –  Yannis shares his journey from Greece to New York City, detailing the early challenges of selling to independent retailers and his eventual strategic pivot to focus on larger retail chains. He explains how Olyra began as a diversification effort within his family’s heritage business, ultimately evolving into a brand designed to fill a white space in the $4 billion breakfast and snack bar category. Drawing on free and low-cost market data, Yannis crafted a more informed strategy, learning from early missteps—such as overly ambitious velocity projections. He emphasizes that product development is a continuous process, shaped by layered consumer feedback used to fine-tune taste, texture, and packaging. Yannis also describes how Olyra’s brand messaging evolved to highlight clearer nutritional benefits in response to shifting consumer preferences. He credits Charles Coristine of LesserEvil with inspiring his commitment to long-term brand building and a relentless focus on taste excellence. Brands in this episode: Olyra, Belvita, RXBAR, Nature’s Bakery, Nutrigrain, LesserEvil

Can a sober celebrity build a booming booze brand? The hosts dig into the paradox behind a high-profile actress and entrepreneur who doesn’t drink – but is betting big on alcohol. Plus, a tea company rooted in a 1930s family recipe is brewing something fresh with younger consumers. With a grassroots strategy and nostalgic appeal, could it be the next big thing for Gen Z and millennials? Show notes: 0:35: Live & Not In Person. Coffee Shots. Irony Vs. Authenticity. A $30M Joyride. Evil Does Good, Again. – Was BevNET Live Summer 2025 an amazing event? The hosts can’t be sure at this point. Wellness shot maker Sol-ti gets a big time partner in a deal that surprised some of the Taste Radio team. Ray goes on a classic rant about authenticity, but John tries to reel him in. Everyone is happy for BFY candy brand Joyride, as well as a new and healthier option for crunchy cheese snacks and an Indian food brand designed to create fast and convenient meals. 19:32: Kelley McShane, Owner, Granny Squibb's – Kelley discusses her journey into the beverage industry and her role in reviving and growing Granny Squibb’s. She discusses the New England-based iced tea brand’s mission-driven approach and how it emphasizes a grassroots growth strategy focused on the region before national expansion. Kelley also explains how the brand’s nostalgic packaging and premium ingredients help it stand out and her commitment to building a sustainable, socially impactful beverage company. 33:23: Interview: Daniel Danes, Founder & CEO, TITIN – Originally from Madrid and inspired by his great-grandmother "Titin," Daniel talks about his goal of bringing high-quality, traceable olive oil to the U.S. He discussed Titin’s distinctive purple squeeze bottle and how he’s attempting to build trust with younger consumers via transparency and taste, while keeping prices competitive. Daniel also highlights TITIN’s recent market launch in New England and why he believes the U.S. offers greater business potential than Spain. Brands in this episode: Singing Pastures, Monsoon Kitchens, Granny Squibb’s, Titin, Farmer Foodie, Fancypants Baking Co., Joyride, Starbucks, Sol-ti, Spindrift, Brew Dr., Koia, Vive Organic, Betty Buzz, Betty Booze, Delola, Lesser Evil, Jack Daniel’s, Coca-Cola, Cheetos, Masala Gossip

What do TikTok, Target, and African superfoods have in common? They’ve all played a role in the remarkable resurgence of Kuli Kuli — the pioneering superfood brand founded in 2014 that introduced moringa to the U.S. market and is now carried in over 11,000 retail stores nationwide. Once known primarily for its moringa products, Kuli Kuli has since expanded its portfolio and reintroduced itself with vibrant new packaging, a broader superfood lineup, and a renewed focus on flavor and accessibility. Now found on shelves at Walmart, Target, and other major retailers, Kuli Kuli has traded in-store demos for a digital-first marketing strategy, including leveraging moringa’s surprise moment of virality on TikTok.  In this episode, founder and CEO Lisa Curtis shares the behind-the-scenes story of Kuli Kuli’s evolution — from navigating pandemic-era disruptions to spearheading a bold brand refresh that helped redefine the company’s mission and identity. She also unpacks what it took to guide the brand to profitability, why shedding the “moringa-only” label was crucial, and what she sees as the ultimate key to long-term success in the crowded wellness space. Show notes: 0:25: Lisa Curtis, Founder & CEO, Kuli Kuli – Lisa recaps the origins of Kuli Kuli, which began as a Peace Corps-inspired effort to introduce moringa to the U.S. market and support female farmers globally, and why the company underwent a rebranding to embrace a broader identity as a vibrant, climate-smart superfood company. She also discusses the entrepreneurial rollercoaster of a 10-year journey marked by early momentum, a major COVID-related revenue dip, and now a resurgence with projected revenue doubling. Lisa also explains how Kuli Kuli’s product innovation has matured, emphasizing a “fail fast” mindset, and how the company benefited from a surge in awareness about moringa and responded by producing its own science-backed educational content. She also admits that while the taste of moringa powder is not exactly a crowd-pleaser, Kuli Kuli has made strides to ensure their products either taste great on their own. Lisa also shares her personal strategies for managing entrepreneurial stress, including prioritizing health, travel, and cultural connection, why, despite being a capable fundraiser, she doesn’t want to raise more equity funding and her belief that the key to startup longevity is persistence. Brands in this episode: Kuli Kuli

Are they breakout stars or just... confusing? Pizza wine, salmon jerky, kava & mushroom-infused drinks, Gen Z-inspired peanut butter and “cheezy” puff snacks. Why we're thumbs up – or down – on buzzworthy new concepts in CPG. This episode also spotlights two remarkable women on a mission to elevate the way we eat: Holly Arbuckle of Singing Pastures and Swati Elavia of Monsoon Kitchens. Show notes: 0:35: Last Call. Coffee Comeback? Mo’ Money For David & Moment. Yes, No, Ugh? Good Data. – BevNET Live Summer 2025 is days away. Do you have your ticket? John thinks RTD coffee is back on track, but why? Ray highlights David’s $75M haul and purchase of a key supplier, as well as Moment’s new $5M round. What’s trending in Spate’s Q2 food & beverage data? Insiders already know. It’s a simple yes or no question, but we can’t help ourselves when it comes to new and innovative products. 39:06: Interview: Holly Arbuckle, CEO, Singing Pastures – Fresh off her win at Naturally New England’s Naturally Rising pitch competition, Holly shares the story behind Singing Pastures, a premium brand of fermented, slow-smoked meat sticks rooted in regenerative farming practices. She talks about her agricultural roots, the value of nutrient-dense food, and her vision for a more sustainable meat industry. 52:08: Interview: Swati Elavia, President, Monsoon Kitchens – A nutritionist with a deep love for Indian cuisine, Swati discusses Monsoon Kitchens’ journey from serving institutions to launching retail products. She reflects on the challenges of scaling, the importance of staying true to culinary traditions, and her commitment to offering clean-ingredient Indian meals. Brands in this episode: Singing Pastures, Monsoon Kitchens, Starbucks, David, Moment, Brightland, Yellowtail, Mello, Bashi, One Trick Pony, Hippeas, Like Air, IQ Bar

If the legacy food giants won’t evolve, Mason Dixie will do it for them – one honest, skillet-cooked meal at a time. When Ayeshah Abuelhiga founded Mason Dixie Foods in 2014, she set out to deliver what people are truly hungry for: clean, craveable comfort food made without compromise. No preservatives. No shortcuts. Just real ingredients and real flavor. Today, Mason Dixie offers a growing lineup of frozen biscuits, breakfast sandwiches, burritos, and fried chicken sandwiches – all made with fresh ingredients, real dairy, and no artificial ingredients, bleached flour or seed oils. The products are available in more than 6,000 stores across the country, including Whole Foods, Costco, Sprouts, Giant, Harris Teeter, and more. In this episode, Ayeshah shares how she's taking on the legacy CPG heavyweights by building a bold, next-generation frozen food brand. She dives into how Mason Dixie harnesses consumer insights, rigorous cost discipline and category whitespace to develop new products. She also breaks down how the brand is reshaping the definition of “natural” for modern shoppers, proving it’s possible to scale with integrity, and lead with purpose, without ever compromising on what matters most. Show notes: 0:25: Ayeshah Abuelhiga, Founder & CEO, Mason Dixie Foods – Ayeshah and Ray chat about past conversations before the entrepreneur shares how operating outside traditional CPG hubs has allowed her Baltimore-based company to thrive with greater agility and efficiency, particularly in the wake of the pandemic. She reflects on Mason Dixie’s buzzworthy Expo West appearance, where she dressed as Colonel Sanders to promote new products and offers a candid critique of the natural foods industry. The conversation delves into the brand’s innovation strategy, including its expansion into sandwiches and burritos, and how the latter was developed to create a superior flavor and texture to existing products. Ayeshah explains how Mason Dixie benchmarks acceptable price points and only moves forward with products that can achieve cost efficiency through scale and criticizes large conglomerates like Tyson for their inefficient use of resources, while remaining open to partnerships that could help scale clean-label food. Beyond business, Ayeshah talks about how she finds purpose in the creative freedom of entrepreneurship and in mentoring underrepresented communities through nonprofit work. Brands in this episode: Mason Dixie Foods, Mike's Hot Honey, Uncrustables, Compass Coffee

Big ideas, bold flavors, and unfiltered insights—welcome to Austin, where the future of CPG is being written in real time. At Taste Radio’s Austin Meetup, we sat down with trailblazers and trendsetters redefining how brands are built and scaled. From Better Sour co-founder Bella Hughes to Torchy’s Tacos founder Mike Rypka and Snaxshot’s Andrea Hernández, these conversations explore what it really takes to innovate, connect with consumers, and lead with authenticity in a rapidly evolving industry. Show notes: 0:45: Buyers As Far As The Eye Can See. NNE FTW. Boiler Room. Caffeine, Protein & Pole-Caught Tuna. With BevNET Live just two weeks away, excitement is building as Casey’s joins a strong lineup of participating retailers, including Stop & Shop, Whole Foods Market, Circle K, H-E-B, The Goods Mart, and Top Ten Liquors. John and Ray recap the recent Naturally New England Naturally Rising event, which spotlighted standout emerging brands, including Singing Pastures and Farmer Foodie. Mike and John revisit their tour of Athletic Brewing’s HQ in Milford, CT, before the hosts riffed on consumer interest in dual-functionality products and a canned tuna brand grounded in sourcing transparency. 19:23: Interviews from Taste Radio’s Austin Meetup – Mike Rypka, the visionary founder of Torchy’s Tacos, shared his journey from launching a food trailer to building a nationally recognized franchise. Stephen Santangelo of Matriarch Wealth Management discussed how his firm helps CPG founders navigate the complexities of financial planning, particularly during critical growth and exit stages. Bella Hughes, co-founder of Better Sour, reflected on building a culturally inspired candy brand and the challenges of innovation in a legacy category. Andrea Hernández, the sharp mind behind Snaxshot, delivered an unfiltered perspective on food and beverage trends, highlighting the importance of authenticity and emotional resonance in brand storytelling. And Michelle Breyer, CMO of the Texas-based accelerator SKU, shed light on how the organization nurtures early-stage consumer brands, emphasizing the pivotal role of founder mindset and market fit in driving long-term success. Brands in this episode: Better Sour, Torchy’s Tacos, Farmer Foodie, Monsoon Kitchens, Inc., Granny Squibb's, TITIN, Fancypants Baking Co., Singing Pastures, Athletic Brewing, Lucky Saint, 5-hour Energy, Ascent, Pole & Line, Fly By Jing, Siete, Wildwonder, Bachan’s, Daily Crunch, Leisure Hydration, BodyArmor, Vitaminwater, NoBull

Dumpling Daughter isn’t just a food brand. It’s founder Nadia Liu Spellman’s heartfelt homage to family, culture and comfort. Her mission is simple but powerful: to make high-quality, restaurant-style comfort food accessible at home, while honoring the deep emotional ties that food can hold. Launched in 2014. Dumpling Daughter began as a beloved local restaurant in the Boston area and has since expanded into a rapidly growing CPG brand featuring frozen dumplings, bao buns, and sauces that celebrate generational flavors.   In this episode, Nadia takes us on a journey from her Boston roots and business school days at Babson College to the high-pressure world of Wall Street — and ultimately, back to her cultural heritage in the kitchen.  Along the way, Nadia opens up about honoring her family's culinary legacy — including her mother’s legendary fine-dining restaurant, Sally Ling’s — and what it takes to build a brand defined by authenticity, innovation, and uncompromising quality. From the challenges of food manufacturing to the nuances of flavor storytelling, she gives us an inside look at redefining "premium" in the world of ready-to-cook cuisine. Show notes: 0:25: Nadia Liu Spellman, Founder & CEO, Dumpling Daughter – Nadia fondly reflects on her childhood spent in the heart of her parents’ lively Chinese restaurant, where her passion for food first took root. From preparing family dinners as a tween to eventually leaving behind a corporate career, she shares what inspired her leap into entrepreneurship. The Covid-19 pandemic became a turning point, offering Dumpling Daughter the chance to grow into a CPG brand that weaves heritage and hospitality into every bite. Nadia discusses her love for being the face of the brand—appearing in behind-the-scenes stories on Instagram—and why she sees competition as a motivator, not a threat. With a brand flywheel that connects direct-to-consumer, retail, and restaurant channels, she talks about why she’s thinking big, while staying grounded in her mission: to share food that tastes like home. Brands in this episode: Dumpling Daughter