Peppered: A Food and Beverage Marketing Podcast Peppered: A Food and Beverage Marketing Podcast

How Appetite Appeal Can Help Grow Your Brand

On this episode of the Peppered Podcast, we will be discussing Appetite Appeal. Not only is this one of my favorite topics in food and beverage marketing, but it’s a critical component in growing brands.

The LOVE of FOOD is one of the strongest human emotions.

Food fantasies—anticipating that special moment. How our imaginations can just run wild.

It doesn’t just happen. Appetite appeal has two fundamental driving forces: Science and Art.

The Science: Our metabolic need to eat. We need food and liquids to fuel our bodies. Humans have powerful mood-altering neurotransmitters in our brains that activate these senses, which ultimately drives us to eat. To crave.

The Art: Unlike the science behind your appetite, the emotional aspect of eating is often driven by art and creativity. We eat with our eyes, ears, and imagination long before we actually taste anything. This is the artistry of creating appetite appeal.

Join me as we discuss:
The metabolic need to eat
How our brains create the impulse or desire to eat
Why most hunger and thirst is purely emotional
The dopamine effect
The artistry tapping into the emotions of appetite appeal
We eat with our eyes and imagination
Using words and imagery to mimic real-life eating experiences
And much more

Tara-Ann Dugan is the Director of Consumer and Marketplace Insights for the National Pork Board and has more than 12 years of food marketing and research experience, spanning across McDonald’s Corporation, Nielsen, IRI, and Hammacher Schlemmer. She has some great insight not only in the protein category but eating occasions in general.

On today’s show we will be taking a deep dive into the wonderful world of pork, meat, and protein.

Join us as we discuss:
- Changing consumer needs
- 9 dinner occasions identified in the new Dinner at Home in America research
- Do Millennials and GenZ know how to cook meat?
- Perceptions of pork and meat
- The role of Retail POS
- How has “plant-based” impacted the pork category?
- What’s new and innovative in the pork industry?
- Transparency

Krishna Kaliannan is the founder of Catalina Crunch, a better-for-you cereal brand that could be equated to “healthy version” Cocoa Puffs.

Hailed as a breakthrough in cereal science, Catalina Crunch has that same “light and crunchy” texture and delicious sweet taste that we all grew to love in our favorite childhood cereals—but, with none of the bad ingredients—and it’s low in carbs. In addition to an exciting brand, Krishna also has an incredible story behind his product, including his health journey with Type 1 Diabetes.

On this episode of the podcast, we’ll be discussing:

- The story behind Catalina Crunch
- Functional foods that taste delicious
- Transitioning from online to retail
- Competing in a mega-category
- And more

This episode of the Peppered Podcast is with Loren Brill, founder of Sweet Loren’s. Sweet Loren’s is a fast-emerging brand of refrigerated cookie dough—self-described as a clean food company transforming what it means to be convenient and delicious.

I love the fact that Sweet Loren’s is extremely indulgent, deliciously sweet —and made with clean, simple ingredients. But more importantly, I love the story behind the brand.

When founder, Loren Brill, was diagnosed with Stage 2 Hodgkin’s lymphoma, along with her treatments, she also knew that she needed to change her eating habits. But the one thing she just couldn’t give up were SWEETS. This began her journey on how to satisfy that sweet tooth—with quality, better-for-you ingredients—but without comprising on taste; which ultimately resulted in Sweet Loren’s cookie dough.

On this episode of the Peppered Podcast, we’re going to dig deep into food trends, discussing:

- The story behind the brand
- The challenges of starting a new brand
- Scaling-up—quickly!
- Why core principles and values matter
- The importance of clean, simple ingredients
- Why consumers rally behind this brand
- And more

This episode of the Peppered Podcast is with Dan Follese, executive chef and founder of both Follese Consulting and the Food Trend Translator. In the food and beverage biz, innovation is a powerful influence with consumers and can be a strong driving force for brands. And, most innovation is driven by consumer trends. Knowing what the current trends are and hitting them at the right time, can make or break a food or beverage brand.

On this episode of the Peppered Podcast, we’re going to dig deep into food trends, discussing:

• The differences between Macro & Micro trends
• Translating trends for CPG brands
• How foodservice trends inspire retail
• How trends impact marketing professionals
• Current hot trends
• And more

This episode of the Peppered Podcast focuses exclusively on digital marketing and features Nate Bachynski. It seems like everyone today is an “expert” in digital marketing. So many of the food and beverage brands that I come in contact with simply don’t have their digital and social strategies buttoned-up.

If you want to learn the basic framework for a digital strategy, on how to grow your brand, tune in to this episode where we discuss:

• Consumer Acquisition—the path to purchase
• Reach & Frequency
• Consumer Targeting
• Geographic
• Lifestyle
• Category
• Micro-Targeting
• Retargeting & Sequential Messaging
• Performance Analysis
• And much more