Taste Radio BevNET Inc.

There’s high praise, some head-scratching and outright dismay in this innovation-centric episode of Taste Radio. Among the highlights: an upstart labneh brand and a Gen Z-inspired line of better-for-you soda. Less appealing: a corporation’s commodification of ethnic foods and global flavors.
Show notes:
0:25: It Sounds Phishy. Mike Gets A Treat. No Cap. A Tiny Moment. Oh, Ben. Spicy Bread. – Mike is back and shares some deets about a THC-fueled concert before he gets his chance to sample a viral frozen dessert. Ray realizes that a new beverage brand is not for him and that its clever name went over Jacqui’s head. The hosts wonder whether labneh can go mainstream and are agitated by two new brand extensions launched by Ben’s Original. They also chat about high-flying gummies and shots, avocado bread (!) and why European wheat makes all the difference.
Brands in this episode: GoodPop, Ore-Ida, No Cap!, Bezi Labneh, Yaza, Ben’s Original, Gorilla, Fable, Magic Cactus, Flyers Cocktail Co., Calexo, Brez, Cadence, Novo Brazil, Revival Einkorn, Ceybon, The Avocado Bread Co.

When Miguel Leal and his co-founders launched the modern Mexican food brand Somos Foods in 2021, they believed they were introducing a “Goya for millennials.” It turns out that Somos was more suited to be a “Rao’s for all consumers.”
Miguel is the CEO of Somos Foods, which he founded with Kind Snacks founder Daniel Lubetzky and Rodrigo Zuloaga, who, like Miguel, is a former Kind executive. Somos markets clean ingredient “simmer sauces,” salsa, rice and beans produced in Mexico and made using traditional techniques, according to the brand. The products are distributed in over 11,000 retail doors, including Target, Publix, Whole Foods Market, Walmart and Albertsons.
While the founders’ original concept – to “re-envision Mexican cuisine in the U.S. with a focus on authenticity, convenience, and sustainability” – has remained consistent, the communication of that message has evolved. Somos is now positioned as a brand for “Mexican meal solutions.”
Miguel says that the shift required the company to rethink nearly every aspect of the business, including marketing and product development. The undertaking was challenging and, at times, humbling for Miguel and his co-founders, each of whom have decades of experience in the food industry.
In this episode, Miguel speaks about the genesis of Somos, how he and the team came to the realization that the brand needed to adjust its positioning, mistakes that, in hindsight, were avoidable, identifying areas for improvement in how the products tasted and were named, and how their timeline for an potential acquisition has changed significantly.
Show notes:
0:35: Miguel Leal, Co-Founder & CEO, Somos Foods – Taste Radio editor Ray Latif visits with Miguel at Somos HQ in Stamford, Connecticut where the entrepreneur chats about the brand’s new simmer sauces, his roots growing up on the Mexico/U.S. border and how his profession career is anchored in food marketing. He also explains how the creation of Somos came from he and his co-founders being “frustrated with the options at US grocery,” how they erred in trying to build the brand in a similar way to how Kind Snacks was built, why he compares Somos to Legos and the meaning behind its name. Miguel also discussed the company’s emphasis on simple messaging and easy food prep for consumers, why he thought that at the outset that “in 3-5 years Somos could be a great acquisition target” and how he communicated the shift in strategy to the company’s investors.
Brands in this episode: Somos Foods, Kind Snacks, Cholula, Goya, Rao’s

Sweet. Savory. Celeb. The hosts check all the boxes in an episode that looks at how consumers evaluate authenticity between brands and celebrity endorsers.
We also feature an interview with Stephanie Reda, the director of brand development for fast growing snack and seltzer brand Hal's New York. Stephanie outlines the history of Hal's and discusses the brand’s retail and distribution strategy. She also talks about Hal’s marketing and social media initiatives, and how her role has evolved as Hal's enters its 10th year in business.
Show notes:
0:25: All Alone. At Sea. The OG Combo. Discounts Are Great. Gin & JLo. Recess Time. Cowcohol. – Ray finds himself in a rare spot, while John and Jacqui rock the WCB studio. The hosts highlight one of the most interesting sweet and savory combinations in recent years before pointing out an easy way to save money this fall. They also reflect on an article penned by BevNET spirits editor Ferron Salniker about celebrity-backed beverage alcohol brands and how credibility plays into consumers’ purchasing decisions. Ray praises a new non-alcoholic RTD cocktail and shares an oddly-named vodka while Jacqui features a brand of THC seltzers.
35:53: Stephanie Reda, Director of Brand Development, Hal's New York – Stephanie is the director of brand development for Hal's New York, which markets flavored seltzers, ginger ale and salty snacks, including potato chips, popcorn and pretzels. Launched in 2014, Hal’s is known for its folksy, old-school branding and that products are a common sight at bodegas throughout New York City. Hal’s is also distributed at several chain retailers, including Target, Whole Foods and 7-Eleven. 
Brands in this episode: Hal’s New York, Ore-Ida, Good Pop, Casamigos, Teramana, Cabo Wabo Tequila, Delola, Gin&Juice, The Long Drink, Recess, Nutcase, Crescent 9, TMK Distilling

How does a 156-year-old business continually evolve to meet the needs and palates of modern consumers? It’s a question that Amy Guittard, the CMO and fifth-generation owner of Guittard Chocolate, often thinks about.
Based in the Bay Area, Guittard is a family-owned and operated chocolate company founded in 1868. Guittard’s primary business is as a supplier of premium chocolate to some of the world’s most recognizable candy and sweets brands along with large and independent bakeries. Guittard also markets a consumer brand and sells baking chips, chocolate bars and cocoa powder.
Following a six-year career at Clif Bar, Amy joined Guittard in 2012 and has led brand strategy, building and refining the company’s platform initiatives. She’s also played a key role in its innovation strategy, supporting the development of products that have enhanced the offerings of Guittard's business customers. 
In this episode, Amy speaks about the duality of her role as both a steward and agent of change for Guittard, the challenge of competing with both small, artisanal brands and large conglomerates, how she helped the company navigate a major threat to its core business and how she thinks about creating more affordable and accessible products for consumers.
Show notes:
0:35: Amy Guittard, CMO, Guittard Chocolate - Amy and Taste Radio editor Ray Latif talk about their respective experiences visiting Fancy Food Show conventions as children before she shares a brief history of Guittard Chocolate. Amy also explains Guittard’s emphasis on business-to-business sales, how an “evolution of artistry” helps customers create better products and why she describes the company as being “the smallest of the big guys and the biggest of the small guys.” She also discusses Guittard’s leadership structure and how it benefits innovation and business development, her path from Clif Bar to CMO of her family’s business and how the arrival of Scharffen Berger in the U.S. kickstarted a significant pivot and the need for transparency among company employees.
Brands in this episode: Guittard Chocolate, Clif Bar, Scharffen Berger

It’s a “buy or sell” episode as the hosts opine about the future of online grocery shopping, fish sticks, and whether kombucha can recapture some of its magic (and sales). They also discuss Athletic Brewing Co.’s recent $50 million financing round and highlight a few fizzy and spicy new products.
Show notes:
0:25: Boatin’. No Stage In S.D. M&Athletic. Bruised Peaches. White(fish) Space. Hops For Breakfast. – An hour before the Newton-based team set sail on Boston Harbor, the hosts chat about John’s upcoming interview as part of a Naturally San Diego meetup on July 17 and the reasons why Athletic Brewing hasn’t been acquired… yet. They also share their personal preferences on buying produce using a smartphone or keyboard, why Ray thinks there’s big potential for a sleepy frozen segment and whether current challenges in the kombucha category can be overcome. Later, Jacqui gets Parch-ed, Ray is impressed with a new sparkling water brand, Mike unveils an upscale condiment and John samples a morning brew.
Brands in this episode: Athletic Brewing, Gorton’s, Elavi, Peepal People, Olipop, Poppi, De La Calle, GT’s Living Foods, Fishwife, Paro, Chai Box, Kola Goodies, Nguyen Coffee Supply, Health-Ade, Revive, Humm Kombucha, Kevita, AriZona Beverages, Truff, Parch, Cure Hydration, Hoplark

During our conversation with Simon Ford, the co-founder of revered spirit brand Fords Gin, he recited an adage that could be inscribed on the walls of any successful company: “People don’t do business with brands, they do business with people.”
He’s lived by the maxim throughout a 20-plus year career that includes experience in wine retail, bartending, spirits marketing, and, of course, entrepreneurship.
In 2012, Simon and master distiller Charles Maxwell launched The 86 Company, a portfolio of high-quality and versatile spirits, including Fords Gin, developed to set a standard for modern bars and mixologists. Fords Gin emerged as one of the definitive brands represented at high-end cocktail bars around the world and was key to the acquisition of The 86 Company by beverage alcohol giant Brown-Forman in 2019.
In this episode, Simon speaks about how a diverse background in spirits and hospitality helped him create extensive connections within each industry, what he means when he says that he “never pitches business,” the reasons behind successful – and unsuccessful – relationships, his belief that naivety is a gift and how he cultivated a strategic partnership with Brown-Forman.
Show notes:
0:35: Simon Ford, Co-Founder, Fords Gin – Simon, who met with Taste Radio editor Ray Latif at Bar Convent Brooklyn 2024, talks about how his grandmother’s book of traditional cocktail recipes and his first sip of gin helped guide his interest in spirits and what he considers to be the keys to a great brand story. He also shares his preference between negronis and martinis, how Fords Gin differentiated itself via package design and why he values industry expertise as an entrepreneur. Simon also explains why he loved the experience of selling the company and working with Brown-Forman and offers a few suggestions on esoteric bands or musicians that people should listen to, particularly on vinyl.
Brands in this episode: Plymouth Gin, Fords Gin