Taste Radio

BevNET Inc.
  • 4.9 (213)
  • ENTREPRENEURSHIP
  • UPDATED WEEKLY

The top podcast for anyone building a business in food or beverage, BevNET's Taste Radio features interviews with the leaders and rising stars of our fast-evolving industry. The shows also include discussion on emerging trends, innovation and news of the week from our regular cadre of hosts from the BevNET and NOSH teams. Tell us what you think at ask@tasteradio.com. You can also email us if you are interested in Taste Radio sponsorship opportunities. And if you like the podcast, share it with a colleague, will ya?

  1. CPG's Plot Twist: Old Ingredients, New Money

    1D AGO

    CPG's Plot Twist: Old Ingredients, New Money

    From beef tallow fries to real sugar gummies and olive oil potato chips, the hottest brands in CPG are winning — and raising serious money — by reimagining old-school ingredients for modern consumers. The hosts unpack why investors are pouring millions into "back-to-basics" brands, including frozen fry startup Jesse & Ben's. We also meet with Better Sour co-founders Bella Hughes and Semira Nikou to discuss the brand's new gummy line and upcoming launch at Whole Foods. Show notes: 0:20: Sour, Sugar, Success. Bolt HQ. Taste Awareness. Where's The Beef? Olive Fry. Smart Bevs & Bars. – The hosts preview the episode's interview with Better Sour co-founders Bella Hughes and Semira Nikou and sample products from the brand's new real sugar line of gummies. They also recap Taste Radio's lively meetup in Austin, held at Nutrabolt headquarters and discuss how emerging food and beverage brands can build awareness at BevNET Live via sampling opportunities at the event. The discussion turns to frozen fry brand Jesse & Ben's, which recently raised a $10 million Series A round by differentiating itself through avocado oil and beef tallow preparation, elevated branding, and premium positioning. The team debated whether consumers are increasingly willing to pay more for upgraded versions of everyday staples, citing the success of brands like Graza, whose expansion into olive oil potato chips was praised as another example of innovative branding transforming a familiar category. The episode wrapped with rapid-fire product tastings and commentary on emerging functional beverage and snack trends, including nootropic drinks, tingling non-alcoholic beverages, and clean-label snack bars. 32:18: Interview: Bella Hughes & Semira Nikou, Co-Founders, Better Sour – Bella and Semira discuss the launch of their new line of real sugar gummies debuting exclusively at Whole Foods Market this summer. The entrepreneurs discuss how the brand extension moves Better Sour beyond its original low-sugar offerings while maintaining its focus on bold flavor, plant-based ingredients, and "foodie"-driven candy innovation. Brands in this episode: Better Sour, Poppi, Bachan's, Siete, New Barn Organics, Jesse & Ben's, Ore-Ira, Alexia, Graza, Brightland, Rind, Aura Bora, Neautonic, Disco Fizz, Caddy Snacks, Sour Patch Kids

    52 min
  2. Elevator Talk: Primis Imports, Sfizi, Chara Greek Froyo, Highrise Food Co.

    3D AGO

    Elevator Talk: Primis Imports, Sfizi, Chara Greek Froyo, Highrise Food Co.

    The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Primis Imports, Sfizi, Chara Greek Froyo, and Highrise Food Co. The founders and operators introduce their brands and share recent company updates and milestones. This week's special co-host is Andrew Dickow, the president and managing director of Greenwich Capital Group. Andrew 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.

    57 min
  3. Why Did Her Brand Fail? There's Not Just One Reason.

    4D AGO

    Why Did Her Brand Fail? There's Not Just One Reason.

    Catherine Smart thought she and her co-founder were building the next great consumer brand. Instead, they found themselves navigating the painful realities of fundraising, retail pressure and ultimately shutting down their business. In this episode, Catherine, who launched premium sauce and dressing brand Not Just Co. and is the creator and host of podcast Not From Concentrate, shares an unusually candid look at what went wrong, what she learned and how the experience pushed her back toward the food media career she always loved. Show notes: 0:20: Catherine Smart, Co-Founder, Not Just Co. – Catherine discussed her path from restaurant reviewing, recipe development and television work at food media platform Milk Street to launching Not Just Co., a sauce company inspired by a vegetable-packed pasta sauce she created as a personal chef.  She candidly reflected on the realities of building a food brand in a crowded category, explaining how investor pressure pushed the company into large retail accounts like Target before it was financially ready to support them. Catherine also discussed the hidden costs of distribution, the emotional burden of fundraising and the difficulty of balancing operations with marketing, while acknowledging that the brand may never have achieved true product-market fit in mainstream retail. Despite the company's closure, she described the experience as "business school," emphasizing the lessons she learned about resilience, entrepreneurship and identity beyond a startup. She also shared how shutting down Not Just Co. ultimately led her back to food media through her podcast and upcoming cookbook, both titled Not From Concentrate, where she's now focused on storytelling, creativity and food culture. Brands in this episode: Not Just Co., Sauz

    46 min
  4. The New Premium Mindset. Why Quality Matters More Than Ever.

    MAY 8

    The New Premium Mindset. Why Quality Matters More Than Ever.

    As consumers increasingly prioritize quality, functionality and authenticity, brands across food, beverage and wine are redefining what premium means. The hosts explore this evolving dynamic and spotlight innovative brands shaping the future of refreshment and snacking. The episode also features an interview with Jordi Viñals, the managing director of acclaimed Spanish winery Marqués de Vargas. Show notes: 0:20: We're 30. Eat Your Energy. Pop Up. Chewish Treats & Key Lime 'Jous.' Nuttiness Reigns. – The hosts celebrate BevNET's 30th anniversary, reflecting on its evolution from a niche beverage publication into a leading platform for CPG professionals. They also highlight Taste Radio's Elevator Talk series and preview upcoming Taste Radio meetups and BevNET Live NYC 2026. The conversation then turns to trends in functional snacks and beverages, including alternative energy formats like caffeine gummies, snack bites, and functional candy alongside growing interest in hydration, recovery, and relaxation products. They also sample products from several new and emerging brands, including  POPWTR, Jous, Wandel and Dirty Virgo, before closing with lighthearted banter about peanut butter tequila brand Chica Chida and its oversized "nut sack."  29:00: Interview: Jordi Viñals, Managing Director, Marqués de Vargas – On location at the 2026 Nassau Paradise Island Wine and Food Festival, Jordi discussed how Marqués de Vargas is navigating a changing global wine market while staying committed to its premium positioning. He explains why the family-owned winery is focused on quality over scale, how shifting consumer preferences are creating opportunities for boutique producers and why rising interest in Spanish food and culture could help expand the presence of Spanish wines in the U.S. Brands in this episode: Essentia, Trip, Lucky Energy, Culture Pop, Siggi's, Oku, Gate Drop, Rally, POPWTR, Lemon Perfect, Jous, Wandel, Purposefuel, Dirty Virgo, Chica Chida, Marqués de Vargas

    47 min
  5. From Oatly To Lasso. How A Veteran CEO Is Building Real Differentiation in CPG.

    MAY 5

    From Oatly To Lasso. How A Veteran CEO Is Building Real Differentiation in CPG.

    Innovation is everywhere, but the majority of what consumers see is incremental change. What does it mean to do something meaningfully different? Lasso is attempting to answer that question. In this episode, CEO Mike Messersmith, the former Oatly executive who helped turn oat milk into a cultural phenomenon, shares how his company is rethinking food from the ground up with breakthrough technology that delivers high-protein, clean-label snacks without compromise.  From its origins as a plant-based meat startup to launching creative new brands like Cronch Club and Froobies, Lasso is using its proprietary process to challenge the limits of taste, texture, and nutrition – while aiming to power the next wave of innovation across the entire food industry. Show notes: 0:20: Mike Messersmith, CEO, Lasso – Mike discusses the launch of Oatly in the U.S. and how the company's strategy of creating a no-compromise product experience – particularly within the specialty coffee landscape – as key to driving widespread adoption and category growth. He talks about how he's applying similar principles to Lasso and how the former plant-based meat company pivoted as market dynamics shifted, expanding its technology into broader applications that enable high-protein, high-fiber, clean-label foods without relying on traditional processing methods or additives. Mike explains that the company's consumer brands serve as proof-of-concept products that demonstrate the technology's potential across categories such as snacks and fruit chews, while also helping refine product-market fit through direct-to-consumer channels. He emphasizes that Lasso sits at the intersection of food and technology, aiming to solve consumer demand for better nutrition, taste, and transparency by innovating at the manufacturing level rather than just formulation. Mike reveals that the company's long-term vision is to partner with established food manufacturers, licensing its technology to enable a new generation of products, while leveraging its own brands to showcase what's possible and build credibility with both consumers and investors. Brands in this episode: Lasso, Chobani, Oatly, Cronch Club, Froobies

    52 min
  6. Fave, Phony & Fading. Brands, Deals & Trends Defining CPG.

    MAY 1

    Fave, Phony & Fading. Brands, Deals & Trends Defining CPG.

    A brilliant pitch slam, a buzzy non-alcoholic cocktail acquisition and the quiet decline of meal kits – the hosts break down where CPG is actually gaining (and losing) momentum.  In this episode, we recap Naturally San Diego's Naturally Rising competition, dig into The Wine Group's acquisition of Phony Negroni maker St. Agrestis, and examine how convenience, subscription fatigue, and tools like product-scanning apps are reshaping consumer behavior – and forcing brands to adapt fast. Show notes: 0:20: SoCal & Show. Wine Not NA? Hot Meals, Not So Hot. Yuk, What's In Here? Tofu To Go. – Ray and John recap Naturally San Diego's pitch competition, where Fave took top honors, and reflect on the event's strong sense of community while looking ahead to BevNET Live NYC 2026 and Taste Radio's upcoming Austin meetup. The conversation then turns to industry news, including The Wine Group's acquisition of non-alcoholic cocktail brand St. Agrestis, which they frame as a clear signal of rising strategic interest in adult non-alcoholic beverages. They also dig into the waning appeal of meal kit services like Blue Apron, pointing to convenience, subscription fatigue, and competition from delivery platforms and ready-to-eat options as key factors reshaping consumer behavior. Melissa highlights the growing influence of the Yuka product-scanning app on purchasing decisions, tying it to broader shifts toward better-for-you formulations and more transparent retail standards. The episode wraps with a look at emerging product innovation, including a savory, snackable tofu concept and a novel functional shot format. Brands in this episode: Fave, Oku, Mezo Beverages, St. Agrestis, Lapo's, Medase, Blue Apron, Fresh Realm, HelloFresh, Factor, Tempo, Hungryroot, TofuGo, Mid-Day Squares, Hover, Annavana, Nectar Pop, Sababa

    26 min
  7. Elevator Talk: Farmwell, umma juice, Last Rep, Madpop, Afropop

    APR 29

    Elevator Talk: Farmwell, umma juice, Last Rep, Madpop, Afropop

    The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Farmwell, umma juice, Last Rep, Madpop and Afropop. The founders and operators introduce their brands and share recent company updates and milestones. This week's special co-host is Madeline Haydon, the founder of Nutpods. Madeline 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.

    1h 6m
  8. Discipline, Not Dollars. How Paul Hobbs Builds Global, Enduring Brands.

    APR 28

    Discipline, Not Dollars. How Paul Hobbs Builds Global, Enduring Brands.

    Building a lasting business in a volatile market isn't easy – just ask Paul Hobbs. In this episode, the renowned winemaker and founder of Paul Hobbs Wines shares what it takes to scale a global enterprise while staying anchored to sustainable farming, and minimal-intervention practices amid a capital-intensive, ever-evolving industry.  He explains why capital discipline and patience matter more than hype - and how a commitment to authenticity can transform a craft into a durable, long-term brand. Show notes: 0:20: Paul Hobbs, Founder, Paul Hobbs Wines – On location at the 2026 Nassau Paradise Island Wine & Food Festival, Paul offers his view of the wine industry's current slump – framing it not as a crisis, but as a necessary reset. He explains why he is confident in wine's long-term resilience, while pointing to affordability as a key barrier for younger consumers and urging the industry to better convey its emotional and cultural depth to rekindle engagement. Reflecting on his career, Paul credits early formative experiences and his trailblazing work with Malbec in Argentina, which helped elevate the varietal on the global stage. He also emphasizes the importance of authenticity, curiosity, and long-term commitment over short-term commercial gains, sharing lessons on scaling an international business, building trust across cultures, and maintaining a disciplined, capital-efficient approach to growth. Brands in this episode: Paul Hobbs Wines, Alamos, Viña Cobos, Opus One

    30 min
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4.9
out of 5
213 Ratings

About

The top podcast for anyone building a business in food or beverage, BevNET's Taste Radio features interviews with the leaders and rising stars of our fast-evolving industry. The shows also include discussion on emerging trends, innovation and news of the week from our regular cadre of hosts from the BevNET and NOSH teams. Tell us what you think at ask@tasteradio.com. You can also email us if you are interested in Taste Radio sponsorship opportunities. And if you like the podcast, share it with a colleague, will ya?

Information

  • Creator
    BevNET Inc.
  • Years Active
    2016 - 2026
  • Episodes
    867
  • Rating
    Clean
  • Copyright
    © All rights reserved
  • Show Website
    Taste Radio

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